Tag: Dutch oven

One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

by Pam on February 11, 2014

Due to a snow/ice storm for the last few days I couldn’t get to a grocery store so I had to be very creative when making meals. This recipe came to me by grabbing stuff I had in my refrigerator and throwing everything together in a large Dutch oven and roasting it. The chicken was cooked perfectly and the fingerlings were tender and flavorful. I love that the juices from the mushrooms and tomatoes flavored all the other ingredients. This was a super simple meal that smelled incredible while roasting and tasted even better. My kind of comfort food.

Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Place them uncovered into the refrigerator until you’re ready to eat (mine were in the refrigerator for close to 2 hours). Remove the chicken from the refrigerator 15 minutes prior to cooking so it can come to room temperature.

Preheat the oven to 400 degrees.

Place the fingerling potatoes into a pot of boiling water and cook until fork tender, about 5 minutes. Drain and let cool.Once the potatoes are cool to the touch, slice them in half lengthwise then toss into a bowl. Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with olive oil then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Heat a large Dutch oven coated in cooking spray over medium high heat. Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes then flip the drumsticks over. Remove from the heat and place the veggies around the chicken; add the sprig of fresh thyme then place into the oven.

Roast for 15 minutes then stir the veggies. Continue to roast for an additional 10-15 minutes. Remove from the oven and toss the veggies so they are coated in the wonderful pan juices. Serve. Enjoy.

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One Pot Meal ~ Roasted Drumsticks with Fingerling Potatoes, Mushrooms, Tomatoes, and Zucchini

Yield: 4

Prep Time: 10 min.

Cook Time: 35 min.

Ingredients:

5 chicken drumsticks, extra fat removed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups of fingerling potatoes
1 1/2 cups of grape tomatoes
6 oz of mushrooms, quartered
1 zucchini, chopped
1/4 sweet yellow onion, chopped
1 tbsp olive oil
1 sprig of fresh thyme

Directions:

Season the drumsticks evenly with sea salt, freshly cracked pepper, and garlic powder, to taste. Place them uncovered into the refrigerator until you’re ready to eat (mine were in the refrigerator for close to 2 hours). Remove the chicken from the refrigerator 15 minutes prior to cooking so it can come to room temperature.

Preheat the oven to 400 degrees.

Place the fingerling potatoes into a pot of boiling water and cook until fork tender, about 5 minutes. Drain and let cool.Once the potatoes are cool to the touch, slice them in half lengthwise then toss into a bowl. Add the grape tomatoes, zucchini, mushrooms, and onions to the bowl. Drizzle with olive oil then season with garlic powder, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Heat a large Dutch oven coated in cooking spray over medium high heat. Add the drumsticks to the HOT Dutch oven and cook for 4-5 minutes then flip the drumsticks over. Remove from the heat and place the veggies around the chicken; add the sprig of fresh thyme then place into the oven.

Roast for 15 minutes then stir the veggies. Continue to roast for an additional 10-15 minutes. Remove from the oven and toss the veggies so they are coated in the wonderful pan juices. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mexican Meatball Soup

by Pam on October 28, 2012

Wow. I absolutely LOVED this soup that I found on Bev Cooks^[1]! The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious. I loved the creamy bits of avocado in each bite along with the salty cotija cheese. I had the leftovers for lunch for two days and it just seemed to get better and better. My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot! My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa^[2] and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Print^[3]

Mexican Meatball Soup

Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

References

^{^} Bev Cooks (bevcooks.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.

The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends.

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup. To make the bowls, I followed this method^[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.

Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings: 5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)

Ingredients:

2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
1 tbsp fresh sage, plus more for garnish
salt and fresh pepper to taste
reduced fat sour cream for garnish, (optional)

Directions:

Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.

When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.

Blend in a blender or immersion blender and blend the soup until smooth.

(Optional) Garnish with light sour cream and sage. Makes 8 1/2 cups.

References

^{^} this method (www.thegraphicweekly.com)