Spicy Chicken and Sausage Stew

When my father died unexpectedly in 2012, my neighbor Ruth called and said " I'm bringing over dinner!"  The day is a blur to me now: a whirlwind of phone calls, texts, condolences, and tears, and this meal was much appreciated. It was also delicious.

My kids loved it and wanted it again, but I never did ask her how to make it.  Luckily, of the few things I do remember from that day, this meal is one of them, and this is my version.  We have it at least once a month.

The goodness of this recipe is that it makes as much as you want.  If you like sausage better than chicken, just use more sausage.  Easy.  It's also a one-pot meal, AND you take it to the table in the same pan you cooked it in.  Even easier.  And it's good with wine.  Bingo.

Plan on at least one chicken breast, two sausage links, and one potato per person..but if you wanna eat more...and you will...go ahead, no one's looking.  Swear :)

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(serves 4)

WHAT YOU WILL NEED:

4 boneless, skinless chicken breasts
8 hot Italian sausage links
1  32-ounce can diced tomatoes (do not drain)
4 russet potatoes, peeled and cut in 4's
1 bag frozen whole green beans (though I only use half the bag)
splash of red wine
1 cup chicken broth
salt/pepper
Italian Seasoning
garlic powder
1 loaf crusty bread
olive oil
Dutch oven (such as Le Creuset).  It needs to be stovetop and oven safe.

Prepare meat:
Cut chicken breasts in half across and season one side with salt/pepper/garlic powder.
Cut sausages in half across

Preheat oven to 400 degrees

Drizzle a little olive oil in pan and brown chicken in batches.  Turning and seasoning the other side.  Remove to platter and set aside.

Brown sausages very lightly in batches, adding a little water to the bottom of your pan if needed so it doesn't dry up.  While simmering, add tomatoes with juices, a splash of red wine for good luck, and the potatoes.  Season the top of all this with more salt/pepper/garlic powder.  Add the green beans (do they have to be frozen, you ask?  YES, because as they cook they add a little water to the sauce). Add chicken back to pan with juices from the platter.  Pour chicken broth over all, and place in oven.

ready for oven

Cook uncovered for one hour at 400 degrees.

out of the oven...mmmmmm....

Serve with crusty bread to soak up all the spicy, tomatoey goodness of the broth

Serve in large pasta bowls

Marinated Flank Steak with Grilled Tri-Color Peppers

This is a great lunch for a relaxing Saturday by the pool or a light dinner on Sunday night before you start the week.  Though you have to begin marinating the steak ahead of time, the whole meal is grilled, so it comes together quickly and easily.  I like an ice cold white wine with this or even one of the drier roses that are so popular right now, both are perfect for spring and summer entertaining.  Oh...and don't forget to kiss the cook :)

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WHAT YOU WILL NEED:

(SERVES 4)

1 large flank steak or london broil

soy sauce

Bottled Italian salad dressing (I use Wishbone)

8 Bell peppers (use different colors--red, orange, yellow)

Fresh Parmigiano-Reggiano cheese, grated on the large holes of a box grater

salt/pepper

olive oil

large ziploc bag

For the dressing:

1/4 cup soy sauce

1/2 cup salad dressing

mix together, for 3/4 cup marinade.

Pour over meat in ziplock bag and refrigerate 4-5 hours or even overnight

Prepare Peppers:

take out seeds and core, and cut in large slices so they don't fall through the grate on the grill.  Toss slices in olive oil, and salt and pepper.

Grill meat to your liking (I like mine medium rare), discard marinade.  Set meat aside (covered) so it can rest and grill your peppers til charred and softened a little.  Remove and sprinkle with freshly grated cheese. 

Slice meat on the diagonal and serve all while hot.