The Easy Recipes

ingredients

2 - 2  pounds  chicken drumsticks and/or thighs, skin removed
3/4  teaspoon  salt
1/4  teaspoon  ground black pepper
1 15  ounce can  cannellini beans, rinsed and drained
1  bulb  fennel, cored and cut into thin wedges
1  medium yellow sweet pepper, seeded and cut into 1-inch pieces
1  medium onion, cut into thin wedges
3  cloves garlic, minced
1  teaspoon  snipped fresh rosemary
1  teaspoon  snipped fresh oregano
1/4  teaspoon  crushed red pepper
1 14 1/2 ounce can  diced tomatoes
1/2  cup  dry white wine or reduced-sodium chicken broth
1/4  cup  tomato paste
1/4  cup  shaved Parmesan cheese
1  tablespoon  snipped fresh Italian (flat-leaf) parsley

directions

1. Sprinkle chicken pieces with 1/4 teaspoon of the salt and the pepper. Place chicken in a 3 1/2- to 4-quart slow cooker. Top with cannellini beans, fennel, sweet pepper, onion, garlic, rosemary, oregano, and crushed red pepper. In a medium bowl, combine tomatoes, white wine, tomato paste, and remaining 1/2 teaspoon salt; pour over mixture in cooker.
2. Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Sprinkle each serving with Parmesan cheese and parsley.

ingredients

1  pound  skinless, boneless chicken breast halves or thighs
2  cups  thinly sliced celery (4 stalks)
2  cups  chopped onion (2 large)
1   14  1/2 ounce can  no-salt-added diced tomatoes, undrained
1 14  ounce can  reduced-sodium chicken broth
1/2  6  ounce can  no-salt-added tomato paste (1/3 cup)
1  Homemade Salt-Free Cajun Seasoning or 1 1/2 teaspoons salt-free Cajun seasoning
2  cloves garlic, minced
1/2  teaspoon  salt
1 1/2  cups  uncooked instant brown rice
3/4  cup  chopped green, red, and/or yellow sweet pepper
8  ounces  fresh or frozen peeled and deveined cooked shrimp*
2  tablespoons  snipped fresh Italian (flat-leaf) parsley
 Celery leaves (optional)

directions

1. Cut chicken into 3/4-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine chicken, celery, onion, undrained tomatoes, broth, tomato paste, Homemade Salt-Free Cajun Seasoning, garlic, and salt.
2. Cover and cook on low-heat setting for 4 1/2 to 5 1/2 hours or on high-heat setting for 2 1/4 to 2 3/4 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in uncooked rice and sweet pepper. Cover and cook about 30 minutes more or until most of the liquid is absorbed and rice is tender.
4. Before serving, thaw shrimp, if frozen. Stir shrimp and parsley into chicken mixture. If desired, garnish each serving with celery leaves.


Homemade Salt-Free Cajun Seasoning

ingredients

1/4  teaspoon  onion powder
1/4  teaspoon  garlic powder
1/4  teaspoon  ground white pepper
1/4  teaspoon  paprika
1/4  teaspoon  black pepper
1/8 - 1/4  teaspoon  cayenne pepper

directions

1. In a small bowl stir together onion powder, garlic powder, white pepper, paprika, black pepper, and cayenne pepper.

ingredients

1  cup  chopped cherry tomatoes
1  cup  chopped cantaloupe
2  tablespoons  snipped fresh cilantro
8  eggs
1/2  cup  milk or half-and-half
1/4  teaspoon  salt
1  tablespoon  olive oil
1 4  ounce can  diced green chiles
1  cup  shredded cooked chicken
2/3  cup  canned kidney beans, rinsed and drained
2  ounces  Monterey Jack cheese, shredded
 Fresh cilanto leaves

directions

1. For salsa, in a medium bowl combine tomatoes, cantaloupe, and cilantro; set aside.
2. In a medium bowl whisk together eggs, milk, and salt; set aside.
3. In a 12-inch broiler-proof nonstick skillet heat oil over medium heat. Add chiles. Cook and stir for 3 minutes. Scatter chicken and beans evenly in skillet.
4. Preheat broiler. Pour egg mixture over chicken and beans. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked mixture flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.
5. Place skillet under broiler 4 to 5 inches from heat. Broil for 1 to 2 minutes or until top is just set and cheese melts. Top with salsa mixture and fresh cilantro leaves.

Ingredient 

• 1 (1 1/2-pound) beef flank steak, trimmed
• Salt and freshly ground pepper
• 4 small summer yellow squash, thinly sliced lengthwise
• 4 small zucchini, thinly sliced lengthwise
• 3 tablespoons fresh lemon juice
• 1/2 cup coarsely chopped fresh parsley leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 garlic clove, chopped
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil
• 1/2 cup chopped red onion (optional)
• 2 cups grape tomatoes, halved

ingredients

1  tablespoon  packed brown sugar
1/2  tablespoon  chili powder
1/2  teaspoon  salt
1/4  teaspoon  ground black pepper
1/4  teaspoon  crushed red pepper
8  skin-on chicken thighs
1  tablespoon  vegetable oil
1  medium onion, sliced
2  stalks celery, chopped
8  small whole carrots with tops, peeled and tops trimmed to 1-inch
2  tablespoons  all-purpose flour
1 12  ounce bottle  brown ale
1/2  cup  reduced-sodium chicken broth
4  cloves garlic, peeled
 Coarsely chopped celery leaves
 Fresh thyme

directions

1. Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.
2. In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.
3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme. Makes 4 servings.

ingredients

1  cup  packed light brown sugar
1/4  cup  cornstarch
1/4  teaspoon  salt
4  cups  half-and-half or light cream
5  egg yolks, lightly beaten
1/4  cup  butter, cut into small pieces
2  teaspoons  vanilla


directions

1. In a medium saucepan combine brown sugar, cornstarch, and salt. Stir in half-and-half. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
2. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat. Cook and and stir for 2 minutes. Remove from heat. Stir in butter and vanilla.
3. Pour pudding into a large bowl. Cover surface with plastic wrap. Chill for 4 to 5 hours or until well chilled. Serve with Creme Fraiche Topping.

Creme Fraiche Topping

ingredients

2  tablespoons  goat cheese (chevre)
1/2  cup  creme fraiche
1  tablespoon  sugar
   freshly grated nutmeg

directions

1. In a small serving bowl combine goat cheese, creme fraiche, and sugar. Sprinkle lightly with freshly grated nutmeg.