Ingredient: Chicken Stock/Broth

Mama D’s Cali-Itali Stuffing

Mama D's Cali-Itali Stuffing
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Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
  2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
  3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
  4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
  5. Add the seasonings that you are using along with the cheese and toss again to combine.
  6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
  7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
  8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Chicken with Cherries

Chicken with Cherries
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A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Chicken with Cherries
Print Recipe
A healthy one pan meal that combines whole grains, chicken, fresh cherries, and grape tomatoes.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut the chicken into bite size pieces. Heat the olive oil in a large fry pan. Add the chicken in a single layer and cook tossing occasionally until the chicken is cooked through and nicely browned. Remove the chicken from the pan, but leave the drippings.
  2. Add the onions and garlic to the pan and cook until they begin to soften and are fragrant.
  3. Add the Quinoa & Brown Rice Blend to the pan. Stir in the chicken stock and simmer for 5 minutes.
  4. Add the rosemary and balsamic reduction. (To make the balsamic reduction heat 1 cup of balsamic vinegar to boil. reduce the heat to simmer and continue to cook until reduced by half.)
  5. Return the chicken and any accumulated juices to the pan. Cook for 2-3 minutes until heated through.
  6. Stir in the cherries and grape tomatoes and cook for another couple of minutes until everything is heated through.
  7. Serve topped with the goat cheese.
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Sort of Southwestern Minestrone

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Sort of Southwestern Minestrone
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A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Sort of Southwestern Minestrone
Print Recipe
A hearty soup that isn't too heavy. A little like minestrone, but with a definite Southwestern flavor.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. If you are using the chicken sausages, grill or broil them until they are nicely browned. When cool enough to handle, cut in half lengthwise then slice. Set aside.
  2. Heat a soup pot over medium heat and add the olive oil. Add the onions, garlic, jalapenos, cumin, and carrots and cook until the veggies begin to soften, 5 minutes or so.
  3. Add the corn, sausage (if using), and sun dried tomatoes and cook for a minute or two. Add the stock. Bring to a boil, add the oregano, reduce the heat and simmer for 15 minutes.
  4. Add the rinsed and drained beans and the lime juice and simmer for 5 - 7 minutes. Ladle into soup bowls. Serve with a lime wedge if you'd like.
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