1/2 tablespoon butter or cooking oil
1 pound andouille or other smoked sausage, chopped
1 medium chopped onion
2 stalks celery sliced
1 package Knorr Vegetable Recipe mix seasoning
1 (32 ounce) carton low sodium chicken broth
4 cups water
2 (15 ounce) cans white beans, drained and rinsed
1 (1 pound) bag frozen turnip greens, thawed
1/2 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper, or to taste
1 teaspoon hot sauce, optional
Heat butter or oil in a soup pot and add andouille, cooking until lightly browned.
Add onion, and celery, cook and stir for about 3 minutes, or until tender.
Add vegetable soup seasoning mix and combine, stir in broth and all remaining ingredients, bringing up to a boil.
Reduce heat to low simmer and let simmer for 30 minutes. Taste and adjust for seasonings.
2 Tbsp olive oil
5 bone-in, skin-on chicken thighs (about 2 lbs)
1 onion, chopped
4 cloves garlic, chopped
1 tsp smoked paprika
1 cup basmati rice
½ cup white wine
1 plum tomato, chopped
1 ¼ cups chicken broth
1 cup frozen petite green peas
Kosher salt and freshly ground black pepper
Chopped cilantro or parsley, for garnish
Heat oven to 350ºF.
Heat olive oil in a large high-sided skillet over medium-high heat. Pat chicken dry and season on both sides with salt and pepper. Once oil is hot, brown the chicken for 4 minutes on each side. Remove the chicken from the pan to a plate.
Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. Add tomatoes and chicken stock and bring to a simmer.
Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed.
Garnish with chopped parsley before serving.
1-1/2 lbs. peeled and deveined shrimp
1/4 cup Butter
1 medium yellow onion, chopped
1 clove garlic, finely chopped
1/8 tsp. crushed red pepper flakes
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup chicken broth
1 jar (3 oz.) pimiento-stuffed olives, drained (about 1/2 cup)
1 Tbsp. small capers, rinsed and drained
Season shrimp, if desired, with salt and ground black pepper. Melt I Can’t Believe It’s Not Butter!® made with Olive Oil Spread in 12-inch nonstick skillet over medium-high heat and cook shrimp, turning once, 3 minutes or until shrimp turn pink. Remove shrimp to serving platter and keep warm.
Cook onion in same skillet, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Return shrimp to skillet and heat through. Serve, if desired, with hot cooked rice.
2 cups cooked, chopped chicken breast
1/2 cup frozen peas
1/2 cup cooked, diced carrots
1/2 cup cooked, diced potatoes
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
double pie crust (Recipe)
Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil.
Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine. Cool completely if preparing for freezer. Otherwise proceed with recipe.
Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges, and cut a slash in the top. Bake at 375° for one hour or until crust is brown and filling bubbles.
If you want to make this ahead and freeze. Simply wrap with foil before baking, label, and freeze. To serve: Vent top and brush with milk.
Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
Note: Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes. This is also delicious made with cooked turkey.