boymomfoodie

Pappardelle with Brown Butter and Sage Meat Sauce

Ingredients: 5 tbsp. butter 24 fresh sage leaves, stemmed 1 lb. ground beef 1 medium onion, chopped 3 cloves garlic, minced Salt and pepper 1/8 tsp freshly grated nutmeg 1 cup chicken stock 1 cup whole milk A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese 1 pound pappardelle Directions: 1. Bring a large potContinue reading “Pappardelle with Brown Butter and Sage Meat Sauce”

Sage Lemon Butter Chicken with Mashed Cauliflower

Ingredients: 6 boneless, skinless chicken thighs kosher salt and black pepper 1/3 cup all-purpose flour (can use GF flour too) 1/4 cup grated parmesan 3 tablespoons extra virgin olive oil 1/2 cup low-sodium chicken broth 1/3 cup fresh lemon juice 12 fresh sage leaves 4 tablespoons salted butter 1 1/2 cups cherry tomatoes Mashed CauliflowerContinue reading “Sage Lemon Butter Chicken with Mashed Cauliflower”

Chicken and Shishito Peppers with Basil-Anchovy Butter Pasta

Ingredients: 1 pound boneless, skinless chicken breasts kosher salt and ground black pepper ¼ teaspoon garlic powder 3 teaspoons extra-virgin olive oil, divided 1½ tablespoons butter 1½ tablespoons chopped fresh basil 2 anchovies 1 pint shishito peppers Lemon wedges for serving, charred if desired Directions: 1. Season both sides of the chicken with the garlicContinue reading “Chicken and Shishito Peppers with Basil-Anchovy Butter Pasta”

Sausage, Lentil, and Kale Stew

Ingredients: 3 slices thick-cut bacon, sliced 1 large yellow onion, diced 3 large carrots, diced 3 celery stalk, diced 2 bay leaves 8 oz lentils 1 lb andouille sausage, cut into half moons 2 cups kale, roughly chopped 1 (28 oz) can diced tomatoes 6 cups low-sodium chicken broth Kosher salt and ground black pepperContinue reading “Sausage, Lentil, and Kale Stew”

Quick One-Pot Chili

Ingredients: 1 lb ground beef 1 medium yellow onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 (28 oz) can diced tomatoes 1 (15 oz) can kidney beans, rinsed and drained 1 (15 oz) can chili beans Salt and pepper to taste 1 Tbsp chili powder 1 tsp ground cumin 1/4 tspContinue reading “Quick One-Pot Chili”

Detroit Style Pizza

Ingredients: 3 tablespoons olive oil 1 batch Pizza Dough, recipe follows 8 ounces sliced pepperoni, about 1/8 inch thick (optional) 16 ounces brick cheese mozzarella, cut into 1/2-inch cubes Pizza sauce, store-bought or homemade, recipe follows Pizza Dough: 2 1/4 cups all-purpose flour 2 teaspoons kosher salt 1 teaspoon rapid rise yeast 1 teaspoon sugarContinue reading “Detroit Style Pizza”

Chicken and Sweet Potato Curry

Ingredients: 2 teaspoons Kick’ n Curry Mole by Freak Flag Foods (or curry powder) 1 teaspoon ground coriander 1 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon paprika 1 bay leaf 2 Tablespoons olive oil 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 1 yellow onion, sliced 1Continue reading “Chicken and Sweet Potato Curry”

Chicken and Broccoli Pasta Bake

Ingredients: 8 ounces uncooked pasta, any short pasta 1 large head of broccoli, cut into bite-sized florets 2 tablespoons olive oil 1 small white onion, diced 8 ounces cremini mushrooms, thinly sliced 4 cloves garlic, minced 3 tablespoons flour 1 cup chicken stock 1 1/2 cups milk 1 teaspoon Freak Flag Foods “Smoked Red Mustard”, orContinue reading “Chicken and Broccoli Pasta Bake”

Roasted Tomato Soup

Ingredients: 2 1/2 lbs Roma tomatoes, halved, seeded, and cored 1 medium yellow onion, cut into eighths 2 garlic cloves, smashed 5 sprigs fresh thyme 2 tbsp olive oil 3 cups chicken broth (low-sodium preferred) 2 bay leaves Salt and pepper to taste 1/4 cup heavy whipping cream (or milk) Directions: 1. Preheat oven toContinue reading “Roasted Tomato Soup”

Blueberry Fig Chutney

Ingredients: 1 lb of fresh figs, quartered 1/2 pint blueberries 1 1/4 cup of sugar 1/2 cup cider vinegar 1/2 teaspoon cinnamon 1 pinch of Paprika Pinch each of Salt and pepper Directions: 1. Put fruit in a saucepan with sugar, vinegar, spices and a pinch of salt and pepper. Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally. 2. Ladle the hot chutney in sterilizedContinue reading “Blueberry Fig Chutney”