French Beans With Turkey Sausage

French Beans With Turkey Sausage

Ingredients:

  • 2 lbs. smoked turkey sausage cut into quartered pieces
  • 1 tablespoon vegetable oil
  • 1/3 cup minced shallots
  • 3 garlic cloves, minced
  • 2 cups dried tiny white beans
  • 6 cups chicken broth
  • 1 tablespoon dried thyme
  • 1 teaspoon celery seeds
  • Pepper to taste

Sort and wash beans. In a metal skillet, heat oil over medium-high heat. Add sausage and brown. Add shallots and garlic for 1 minute more; stirring constantly. Add about a cup of the chicken broth to the pan to remove all the wonderful bits of browned flavor stuck to the bottom of the pan. Place all ingredients into a Crockpot and cook on high for about 8 hours or until beans are tender. Serves 8 or more.

Janice Stompro & Brett Stompro, MD

Pork Chops With Pepper Jelly Sauce

Pork Chops With Pepper Jelly Sauce


Ingredients:

  • 4 bone-in pork loin chops
  • ¾ teaspoon freshly ground pepper
  • 3 tablespoons butter, divided
  • 3 tablespoons olive oil
  • 1 teaspoon flour
  • 1 cup chicken broth
  • 1 large jalapeño pepper, seeded and minced
  • 1/3 cup dry white wine
  • 1 teaspoon salt
  • ½ cup red pepper jelly
  • 2 cups cooked jasmine rice

Sprinkle pork with salt and pepper. Melt 1 tablespoon butter with oil in a 12-inch metal skillet over medium high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150 degrees. Remove from skillet and keep warm. Add flour and jalapeño to skillet. Cook 1-2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced. Add chicken broth; cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 -4 minutes or until thickened. Remove from heat. Stir in remaining 2 tablespoons butter. Season with salt and pepper. Return pork to skillet; turn to coat. Serve pork with sauce over rice. Return pork to skillet; turn to coat. Serve pork with sauce over rice.

Janice Stompro & Brett Stompro

Chicken & Broccoli With Creamy Pesto Dressing

Chicken & Broccoli With Creamy Pesto Dressing

Ingredients:

  • 1 box of fusilli noodles
  • 1 bunch broccoli, cut into flowerettes
  • 1 roasted chicken, deboned
  • 1 red pepper, diced
  • 1 ¼ cups Italian dressing
  • ½ cup pesto sauce
  • 1 garlic clove, minced
  • 1 large tomato, diced

Prepare fusilli as per package instructions. Once pasta is done, add broccoli and red pepper and cook about 3 minutes. Rinse in a colander and cool. Combine the Italian dressing, garlic and the pesto; then mix pasta, tomato, dressing and chicken into a large bowl and mix. Refrigerate for about an hour before serving so that flavors meld. Serves 8.

Janice Stompro & Brett Stompro, MD

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