All posts by Jim Billings

Braised Chicken Thighs, Sausage, Potatoes And Broccoli Rabe

This recipe defines a “one pot meal”.

Eight Chicken Thighs

A Pound Of Hot Or Sweet Italian Sausage Links

A Pound Of Cleaned Broccoli Rabe With The Stems Removed

A Pound Of Small Red Potatoes Cleaned And Sliced In Half

1/4 Cup Of Chopped Spanish Onion

Two Minced Garlic Cloves

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Dry White Wine (Select One That You Would Drink)

Two Cups Of Chicken Stock

A  Tablespoon Of Olive Oil

Preheat the oven to 350 degrees.

Sprinkle the chicken evenly with the sea salt and the ground black pepper. Add the olive oil to a large Dutch oven. Put the pot on medium high heat and brown the sausage on all sides. Remove the sausage to a plate. Brown the chicken thighs on both sides. Remove the chicken to a plate.

Discard the grease from the chicken and the sausage but retain the brown bits that have accumulated on the bottom of the pot. On medium high heat, cook the onions while stirring for two minutes. Add the garlic and the crushed red pepper flakes. Cook while stirring for an additional minute. Add the white wine. Using a wooden spoon, scrape the bottom of the pot to loosen the brown bits that have accumulated. Add the chicken stock and stir the contents. Add the broccoli rabe and the potatoes. Lastly, place the chicken thighs and the sausage on top of the broccoli rabe and the potatoes. Cover the pot loosely with aluminum foil. Place the pot in the preheated oven.

Cook for one and a half hours. Remove the aluminum foil during the last thirty minutes of cooking time. Serve with lemon wedges.

Sweet And Spicy Roast Chicken

Sweet and Spicy Roast Chicken

A Chicken Cut Up In Eight Pieces
Two Tablespoons Of Vegetable Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/2 Cup Of Light Brown Sugar
A Teaspoon Of Oyster Sauce
Two Tablespoons Of Water
1/4 Cup Of Low Sodium Soy Sauce
Two Tablespoons Of Hot Chili Garlic Sauce (Note: You can add more if you like spicy food)
The Juice Of A Lime

Preheat the oven to 350 degrees.

In a medium sauce pan, whisk together the brown sugar, the oyster sauce, the soy sauce, the water and the hot chili garlic sauce until combined. Bring the mixture to a boil and then reduce the heat to low. Cook until the sauce reduces by half. Remove from the heat and whisk in the lime juice. Set the sauce aside.

Brush the chicken pieces evenly with the vegetable oil. Sprinkle each piece equally with the sea salt and the black pepper. Roast in the preheated oven for 1 1/2 hours until the skin is brown and crispy. Brush the sauce on the chicken and roast for an additional 5 minutes. If you have any leftover sauce, serve it at the table along side the chicken.

Braised Pork And Beef Pizzaiola

Braised Pork and Beef Pizzaiola

A Pound Of Beef Short Ribs

A One Pound Pork Roast

Two Tablespoons Of Olive Oil

2 Teaspoons Of Sea Salt , Divided

1/4 Teaspoon Of Ground Black Pepper

1/2 Cup Of Dry Red Wine That You Would Drink

1/4 Cup Of Chopped Spanish Onion

Three Minced Garlic Cloves

A Teaspoon Of Crushed Red Pepper Flakes

A Teaspoon Of Dried Oregano

A Teaspoon Of Crushed Fennel Seeds

1/4 Cup Of Tomato Paste

56 Ounces Of San Marzano Tomatoes Hand Crushed

 

Preheat the oven to 275 degrees.

Sprinkle the pork and the beef evenly with a teaspoon of sea salt and the black pepper. Heat the olive oil on high heat in a large oven proof soup pot. Brown the meat on all sides. When browned, add the chopped onion. Cook while stirring for two minutes. Add the red wine. Using a wooden spoon, scrape the bottom of the pot to loosen all of the brown bits that have accumulated. Add the tomato paste. Cook while stirring for two minutes. Add the hand crushed tomatoes, the minced garlic,  a teaspoon of sea salt, the crushed red pepper flakes, the oregano and the fennel. Give the contents a good stir. Cover the top of the pot with aluminum foil and place the pot in the preheated oven.

Cook in the oven for 3 1/2 hours. Remove the meat and wrap it in aluminum foil. Keep the meat warm in the oven set at 170 degrees.

Skim any fat from the meat that has accumulated on top of the sauce. Cook the sauce on the stovetop on low heat for an additional hour or until the sauce has thickened and reduces by half. Taste and add more sea salt and/or crushed red pepper flakes, if desired.

Pull apart the meat (which should be extremely tender) into smaller pieces and spoon some of the sauce on top. Serve the meat with your favorite pasta covered with the sauce. Note: Bucatini works well.

Asian Broccoli Slaw

Asian Broccoli Slaw

A Pound Of Shredded, Packaged Broccoli Slaw
A Teaspoon Of Finely Chopped Fresh Ginger
A Teaspoon Of Finely Chopped Garlic
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Hot Red Chili Paste
1/4 Cup Of Creamy Peanut Butter
1/4 Cup Of Sesame Oil
1/4 Cup Of Low Sodium Soy Sauce
A Teaspoon Of Rice Vinegar
1/2 Cup Of Water
1/4 Teaspoon Of Sea Salt
1/4 Cup Of Chopped Unsalted Peanuts

Combine the garlic, the ginger, the scallion, the red chili paste, the rice vinegar, the peanut butter, the sesame oil, the soy sauce, the water and the sea salt in a large salad bowl. Whisk until smooth. Add the broccoli slaw and mix well.

Let the slaw sit at room temperature for at least an hour before serving. Top with the chopped peanuts when you are ready to serve.

Linguine Fini Pasta With Jalapeno Pesto, Broccoli and Toasted Breadcrumbs

Linguine Fini Pasta With Jalapeno Pesto

Linguine fini pasta is a thinner form of standard linguine.

A Pound Of Linguine Fini Pasta
Four Large Fresh Jalapeno Peppers (Cored And Seeded)
A Tablespoon Of Finely Chopped Red Onion
A Minced Garlic Clove
1/2 Cup And A Tablespoon Of Olive Oil, Divided
1/4 Cup Of Sliced Almonds
1/4 Teaspoon And 1/8 Teaspoon Of Sea Salt, Divided
A Pound Of Fresh Broccoli Florets
1/2 Cup Of Panko Breadcrumbs

Combine the jalapeno peppers, the red onion, the garlic, the almonds, 1/2 cup of olive oil, and 1/4 teaspoon of sea salt in a food processor. Pulse until smooth. Taste and add more sea salt, if desired.

Preheat the oven to 300 degrees. Toss the breadcrumbs with a tablespoon of olive oil and 1/8 teaspoon of sea salt. Spread the breadcrumbs out on a baking sheet. Bake the breadcrumbs in the oven for fifteen minutes until golden brown.

Cook the pasta in a pot of salted, boiling water according to the package instructions. Add the broccoli florets during the last five minutes of cooking time. Before draining the pasta and the broccoli, reserve one cup of the cooking water. Drain the pasta and broccoli well in a colander.

Put the pasta and the broccoli in a large bowl. Add the jalapeno pesto and the pasta cooking water. Mix well. If the pasta appears a little dry, add some olive oil and mix again. Top the pasta with the toasted breadcrumbs and serve.

Red Romaine Lettuce With Almond Slices, Dried Cranberries, Gorgonzola Cheese And Raspberry Vinaigrette Dressing

Red Romaine Lettuce with Almond Slices

A Head Of Red Romaine Lettuce Washed, Dried And Cut Into About One Inch Pieces
1/4 Cup Of Dried Sweetened Cranberries
1/4 Cup Of Almond Slices
1/4 Cup Of Crumbled Gorgonzola Bleu Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallion
A Tablespoon Of Raspberry Wine Vinegar
1/4 Cup Of Extra Virgin Olive Oil
1/2 Teaspoon Of Sea Slat, Divided In Half
1/4 Teaspoon Of Ground Black Pepper, Divided In Half

Combine the garlic, the scallion, the raspberry wine vinegar, the extra virgin olive oil, half of the sea salt and half of the black pepper in a salad bowl. Whisk well. Taste and add more sea salt and/or black pepper, if needed.

Add the lettuce along with the remaining sea salt and black pepper to the bowl. Toss well. Top with the dried cranberries, the almonds and the gorgonzola cheese before serving.

“Inside-Out” Ravioli

"Inside-Out" Ravioli

Traditional spinach ricotta ravioli filling is used as the sauce in this recipe for farfalle pasta.

1 And 1/2 Pounds Of Farfalle Pasta
A Pound Of Washed Fresh Spinach
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Scallions
15 Ounces Of Part Skim Ricotta Cheese
1/2 Cup Of Grated Pecorino Romano Cheese
1/2 Cup Of Crumbled Feta Cheese
A Pinch Of Nutmeg
1/8 Teaspoon Of Crushed Red Pepper Flakes
1/8 Teaspoon Of Freshly Ground Black Pepper
1/4 Teaspoon Of Sea Salt

Steam the spinach in about an inch of water in a covered pot for two minutes on high heat. Drain the spinach and squeeze out as much water as possible. Finely chop the spinach in a food processor.

In a bowl large enough to hold one and one half pounds of pasta, add the chopped spinach, the ricotta cheese, the Romano cheese, the feta cheese, the garlic, the scallions, the nutmeg, the crushed red pepper flakes, the black pepper and the sea salt. Mix well until all of the ingredients are incorporated. Taste and add more sea salt and/or pepper, if desired.

Cook the pasta according to the package instructions in a pot of boiling, salted water. Reserve one cup of the pasta water before draining the pasta in a colander.

Add the pasta water to the ricotta spinach mixture and mix well. Add the drained pasta to the bowl. Mix well so that all of the pasta gets coated with the sauce. Serve with grated Pecorino Romano cheese.

Roasted Beet Greek Salad

Roasted Beet Greek Salad

Both the beets and the beet greens are utilized in this delicious salad.

Three Whole Beets Scrubbed And Dried

Four Cups Of Beet Greens With The Stems Removed And Washed

A Head Of Boston Lettuce Washed, Dried,  And Torn Into Two Inch Pieces

1/2 Cup Of Pitted Kalamata Olives

1/2 Cup Of Crumbled Feta Cheese

A Tablespoon And Three Tablespoons Of Extra Virgin Olive Oil, Divided

1/4 Teaspoon And 1/2 Teaspoon Of Sea Salt, Divided

1/8 Teaspoon Of Crushed Red Pepper Flakes

A Minced Garlic Clove

A Teaspoon Of Dried Oregano

A Tablespoon Of Finely Chopped Red Onion

A Tablespoon Of Finely Chopped Fresh Mint

A Tablespoon Of Finely Chopped Fresh Italian Parsley

Preheat the oven to 375 degrees. Make a pouch out of heavy duty aluminum foil. Place the beets, a tablespoon of extra virgin olive oil and 1/4 teaspoon of sea salt in the center of the pouch. Fold the sides up tightly to form a seal. Roast the beets in the preheated oven for an hour. Let the beets cool. Using your fingers, peel the outer skin off of the beats and discard. Note: the skin should come off quite easily. Cut the beets into about one inch cubes and set them aside.

While the beet greens are still a little wet from the washing, toss them into a pot with a lid. Cook while covered on high heat for three minutes. Drain the greens and then squeeze out as much water as possible. Set the greens aside.

Into a jar with a lid or a salad dressing cruet, add the red wine vinegar, three tablespoons of extra virgin olive oil, the garlic, the red onion, the crushed red pepper flakes, the oregano, the mint, the parsley and 1/2 teaspoon of sea salt. Put the top on and shake well to incorporate all of the ingredients.

Combine the beet greens, the Boston lettuce and the roasted beets in a salad bowl. Add the dressing and mix well. Top with the kalamata olives and the feta cheese and serve.

 

 

 

 

Thousand Island Dressing

Thousand Island Dressing

This dressing is awesome on sandwiches or on a crisp lettuce salad.

A Minced Garlic Clove
Two Cups Of Mayonnaise
1/3 Cup Of Tomato Ketchup
A Chopped Hard Cooked Egg
A Tablespoon Of Finely Chopped Kalamata Olives
A Tablespoon Of Finely Chopped Red Onion
A Tablespoon Of Finely Chopped Green Bell Pepper
A Tablespoon Of Finely Chopped Red Bell Pepper
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Scallion
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or ground black pepper, if desired.

Refrigerate for at least two hours before serving.

Oven Rice Pilaf Featuring Basil Pesto Sauce, Scallions and Peas

Oven Rice Pilaf Featuring Basil Pesto Sauce, Scallions and Peas

1 3/4 Cups Of Jasmine Rice
1/4 Cup Of Orzo Pasta
4 1/4 Cups Of Vegetable Stock
A Minced Garlic Clove
Two Tablespoons Of Olive Oil
3/4 Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1 1/4 Cups Of Basil Pesto Sauce (You Can Use Store Bought Pesto Sauce Or Use My Recipe Posted On This Web Site On 3/29/10)
A Cup Of Frozen Peas (Thawed)
1/4 Cup Of Chopped Scallions

Preheat the oven to 375 degrees.

Add the olive oil, the garlic, the sea salt and the ground black pepper to a pot with a lid (that is large enough to hold the rice and the vegetable stock). Put the pot on medium high heat. Cook for one minute while stirring the garlic constantly. Add the rice and the orzo. Stir well so that the rice and the orzo get coated with the olive oil and the garlic. Add the vegetable stock. Stir one more time. Bring the mixture to a boil. Cover and place the pot in the oven. Cook for 30-40 minutes until all of the liquid has been absorbed by the rice and the orzo.

Remove the pot from the oven. Stir in the basil pesto sauce, the peas and the scallions. Serve at once.