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oven – The David Thuis Blog

Tag: oven

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Sausage Broccoli Chowder

I made this the other night and have been asked by numerous people to share the recipe.  So here it is:

Ingredients
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons butter
  • 2 cups broccoli florets
  • 2 carrots, diced
  • 2 (14.5 ounce) cans chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 9 ounces cheese tortellini, cooked and drained
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 8 cups light cream
  • 1/2 cup grated Romano cheese
Directions
  1. In a skillet, cook and crumble sausage until no longer pink. Remove to paper towels to drain; set aside. In the same skillet, saute onion, garlic and mushrooms in butter until tender; set aside.
  2. In a Dutch oven, cook the broccoli and carrots in chicken broth until tender. Stir in sausage and the mushroom mixture. Add soup, tortellini, pepper, basil and thyme; heat through. Stir in cream and Romano cheese; heat through.

Wish this was mine but recipe “borrowed” from allrecipes.com

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Quiet night in

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Well it is a cold and snowy night and so we stayed in tonight.  A nice meal of BBQ’d ribs (from the oven not the the grill) .  Followed by my very first HD movie streamed off the internet to the TV.  The boy chose Cats & Dogs: The Revenge of Kitty Galore.  All I can say is I am glad this “rental” was free, because I thought this movie was awful. A few funny moments but not nearly as good the first Cats and Dogs, which in my opinion, was mediocre at best.

We then played a round of Balderdash, which I of course won.  All in all a good night.

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Tonights Dinner: Orange Chicken

Many of you know that I have loved to cook as long as I can remember.  Some of my fondest memories growing are being in the kitchen with my friends experimenting with food.  We used to jar jellies, make tons of cakes and cookies, and even used to make our own candy.  On occasion we were slightly teased that this time in the kitchen wasn’t “boy like”, but it never stopped anyone from eating our attempts (well except the time we made “lady fingers” with tarter sauce instead of cream of tarter. Who knew there was difference.  I remember the dog wouldn’t even eat them.)

I have decided, in an attempt to update this blog more frequently, to post some recipes that we have found exceptionally good.  Hope you enjoy them:

Tonight we tried a recipe from Betty Sexton I found on allrecipes.com called Orange Chicken.  This was by far one of the better dishes I’ve made in quite a while.  Makes a very crispy oven baked chicken with just a hint of orange flavor.  A very easy dish ,with the only thing I would change would be substituting the stuffing with herb seasoned bread crumbs, as crushing up the stuffing was a much larger undertaking than expected.

Ingredients
  • 1 egg
  • 1/3 cup orange juice
  • 1 cup herb-seasoned stuffing mix, crushed
  • 1 1/2 teaspoons paprika
  • 1 tablespoon grated orange peel
  • 1 teaspoon salt
  • 8 skinless, boneless chicken breast halves
  • 6 tablespoons butter or margarine, melted
  • Orange slices
Directions
  1. In a shallow bowl, beat egg, add orange juice. In another bowl, combine stuffing mix, paprika, orange peel and salt. Dip chicken in to the egg mixture, then into crumbs, turning to coat well. Pour butter into a 13-in. x 9-in. x 2-in. baking dish. Place chicken in baking dish, turning once to butter both sides. Bake, uncovered, at 375 degrees F for 45 minutes or until the chicken is tender and juices run clear. Garnish with orange slices if desired.