Pumkin Turkey Chili with Nutmeg Sour Cream

 A super simple seasonal dinner that brings some bright colors and flavors to make a fun and delicious dinner for a few or for many.

 

Pumpkin Turkey Chili with Nutmeg Sour Cream

1 chopped red bell pepper

1 chopped yellow bell pepper

1 chopped orange bell pepper

2-3 cloves garlic, finely chopped

1 small sweet onion, finely chopped

1 (14.5 oz) can diced tomato

1 (14.5 oz) can pumkin puree

2 Tbsp chili powder (or more to taste)

1 lb ground turkey

salt and pepper to taste

shredded Cheddar cheese for garnish

sour cream for garnish

ground nutmeg (optional)

Heat 3 Tbsp canola oil in a large dutch oven and sautee onion until softened.  Add the bell peppers and cook until softened.  Add garlic and cook about 30 seconds.  Add the turkey and cook until browned.  Mix in the tomatoes and pumpkin.  Season with chili powder, salt, and pepper.  Reduce heat to low and cover.  Simmer for about 30-45 minutes.  Stir occasionally.  Serve topped with cheddar cheese and sour cream.  

For the nutmeg sour cream you can add 1/8 tsp nutmeg and mix into sour cream then spoon or pipe onto the chili and dust with additional nutmeg if desired. 

Biscuits with Sausage and Gravy (Benedict Style Optional)

Buscuits with Sausage and Gravy

 One of my favorite super simple breakfast dishes that warms you up on a cold morning.  Serve with a side of scrambled eggs and you have the perfect breakfast.  Or, top your biscuit with a poached or sunny side up egg before ladling on the sausage gravy and you have a new "benedict" version of this classic dish. 

1 lb breakfast sausage
1/4 cup all purpose flour
1 cup heavy cream
1 1/2 cup whole milk
1 Tbsp herbs of choice, chopped (chives, rosemary, parsley, basil, etc) - optional
Salt and pepper
Pepperidge Farm Biscuits baked per packaged instructions

Remove sausage from casing.  In a non-stick pan, saute the sausage until browned.  Sprinkle with the flour and slowly add the cream and milk until reduced to a creamy consistency.  Add herbs if using and salt and pepper as needed.  Serve immediately over warm biscuits.

Polenta Sausage Bake

Polenta Sausage Bake

A real warm winter dinner.  This dish will have your mouth watering and your body feeling cozy with the delicious flavors of melted cheese and sausage with the added bonus of healthy greens and polenta.  A new version of comfort food for the family.

2 cups polenta

6 cups water (or per directions on your polenta package)

1 lb Italian sausage, cut into one inch sections

1 Tbsp Extra Virgin Olive Oil

1 small onion, diced

2/3 cup beef stock (broth)

1 Tbsp chopped rosemary (fresh)

2 Tbsp chopped sage (fresh)

8 oz shredded fontina cheese

4 oz shredded mozzarella cheese

1 cup shredded Parmesan cheeses

1 bunch broccolini (use rapini or broccoli rabe if that is what is available by you), trimmed and use only the upper portions leaving a bit of stem

Make the Polenta:

Bring 6 cups of salted water to a rolling boil.  Slowly sprinkle in the polenta while whisking constantly to prevent lumps.  Cook, stirring constantly with a wooden spoon, for 45 minutes over low heat.  Transfer from the pan to a wooden cutting board into a mound and allow to cool and set.  (If you are using quick-cook polenta cook to package instructions.

Make the Sausage:

Slice the sausage into approximately 1 inch slices.  Heat the olive oil in a pan and saute the sausage until browned.  Add the onion and cook until just softened (about 5 minutes).  Add the sauce and half of the chopped herbs.

Preheat oven to 350 degrees.

Cut the polenta into 1/2 inch cubes.  Arrange a layer of polenta in a prepared baking dish.  Add half the sausage mixture and half the cheese.  Cover with another layer of polenta and continue layering sausage and cheese.  Sprinkle with remaining herbs and press into the casserole the broccolini.  Bake in preheated oven for approximately 40 minutes until cheese is bubbling and lightly browned.  Serve warm.

White Asparagus with Brown Butter Crumb Sauce

White Asparagus with Brown Butter Crumb Sauce

This is a great and simple dish to add a big splash to your fall dinners.  The panko crumbs make it light, although you can use breadcrumbs if you prefer•.  The panko makes a nice contrasting crunch to the asparagus and the brown butter give a nice sweet nutty flavor to complete the side dish.

1 bunch white asparagus (approximately 10-12 pieces), trimmed

1 cup panko (bread) crumbs*

1/2 cup butter (1 stick)

1/4 cup fresh parsley, chopped

4 Tbsp Parmesan (optional), finely grated

In a small pot, boil water and blanch the asparagus for approximately 5 minutes.  This time may vary depending on the thickness of your stalks.  Drain and set aside in a bowl of ice water to cool then drain again before adding to the next step.

In a large saute pan melt butter and allow to begin to brown.  Add the panko crumbs and stir constantly to lightly brown.  Add asparagus and mix well until heated.  Remove from heat and combine in the parsley.  Serve warm topped with Parmesan cheese if desired.

*Should you use regular breadcrumbs I suggest using something along the lines of a brioche as the sweeter flavor would go well with this.  Also, be sure to let the bread dry out for a day or two before mincing into crumbs.

Chicken With a Mushroom Cream Sauce

Chicken with a Mushroom Cream Sauce

This is a wonderful fall/winter dish that is easy to make and packs a bunch of homey, inviting and comforting flavors.  Great for a family meal, dinner party, or romantic dinner for two.

2 lbs chicken cutlets

3/4 cup Marsala (you may substitute Sherry or Madeira)

1 cup chicken broth

1 Tbsp balsamic vinegar

10 oz mushrooms (cremini were used here), roughly chopped or sliced

2 cups heavy cream

4 shallots, finely chopped

salt and pepper to taste

Extra Virgin Olive Oil

2 Tbsp butter

1/2 cup flour

In a saucepan melt butter with approximately one tablespoon olive oil over medium heat.  Saute shallots until translucent, approximately 2-3 minutes.  Add Marsala and reduce until almost completely evaporated.  Add balsamic and chicken broth and continue to reduce by half.  Add heavy cream and lower the heat to low and simmer until the sauce is thick enough to cover the back of a spoon.  Set aside.

In a separate pan melt 1 Tbsp butter and 1 Tbsp olive oil.  Add mushroom and cook just until softened but not wilted, approximately 3-5 minutes.

Dredge the chicken cutlets in flour that has been seasoned with salt and pepper.  In a saute pan heat 2 Tbsp olive oil.  Brown cutlets on each side (approximately 3-5 minutes per side).  Remove from heat and keep warm.  

Add mushrooms to cream sauce and heat until warmed through.  Pour sauce over warm cutlets and serve immediately.

Suggested side dishes:  mashed potatoes, asparagus, arugula salad.

Berries with Sabayon

A fantastic end to an elegant meal.  Refreshing and light with a sense of richness that will lend to your meal the grand finale that will give you and your guests a great memory of a great time spent at dinner.  This can be made a day or even two ahead of time.

Berries with Sabayon

Serves 8

6 egg yolks

1 cup superfine sugar

6 Tbsp Grand Marnier

1½ cup heavy cream

2-3 boxes strawberries (or other berries)

Beat egg yolks and sugar until very light in color.  Whisk in Grand Marnier.  Set over a pan of simmering water and whisk until thick (~150˚) and sugar is melted.  Remove from heat; cool over ice water, stirring constantly until cold (4-5 minutes).

Whip cold heavy cream until soft peaks form and fold gently into cold custard.  Refrigerate.  Can be made a day ahead.

Spoon over fresh berries and serve.

Lemon Garlic Chicken Breast

 This is a great, simple recipe with explosive flavor.  Serve the chicken as a whole breast, sliced, or prior to marinading you can cube the chicken for skewers.  Versatile and delicious!

Lemon Garlic Chicken Breast

2 lbs boneless skinless chicken breasts
3/4 cup fresh lemon juice (about 5-6 lemons)
1 cup Extra Virgin Olive Oil
2 Tbsp minced fresh thyme
4 garlic cloves, minced
salt and pepper.

Whisk together the lemon juice, olive oil, thyme, garlic, salt and pepper.

Place the chicken in a large zip lock bag and pour the marinade over the chicken in the bag.  Seal the bag being sure to get out as much air as possible.  Shake the chicken around in the bag to coat the chicken with the marinade.  Refrigerate 5-6 hours or overnight.

Preheat grill to medium-high heat.  Grill the chicken breasts approximately 8-10 minutes per side until cooked through.  Serve warm.