Garlic Butter Chicken or Sausage, White Bean, and Kale Soup
- 5 days ago
- 4 min read
Join Mary Ellen Turner as she shares practical, realistic ways to practice hospitality in the busy years of raising little kids. From delicious meals the kids happily devour to a plan for preparing meals for others, Mary Ellen shares numerous tips you'll find very helpful. She discusses a clever cleaning tip, ways to welcome the littlest guests, an after-lunch treat for the adults, and how the freezer can help you stay prepared for hospitality. We also talk about the kitchen tools she reaches for every single day, items you may want to add to your own wish list. We're so glad you're here!
Recipes:
Ruth's Butter Chicken
Servings: 8
Ingredients:
4 pounds chicken thighs
Olive oil
6 tablespoons salted butter
2 tablespoons garlic
3 tablespoons Thai red curry paste (start with less, adjust to taste)
2 tablespoons cornstarch
4 tablespoons aminos
4 tablespoons brown sugar
4 tablespoons apple cider vinegar
1 can (14 oz) coconut milk
Serve with:
Rice
Toppings: Green onions and peanuts or cashews
Salad (Your favorite greens, craisins or apples, feta cheese, and chopped honey roasted peanuts
Homemade vinaigrette (see following recipe)
Roasted broccoli
Apple crisp
Homemade Vinaigrette :
(Makes approx. 1 cup)
3 tablespoons maple syrup/ honey
2½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard/ regular
1 garlic clove
2½ teaspoons fresh rosemary OR ¾ teaspoon dried rosemary
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil
Put all ingredients in a Mason jar and shake well to combine.
Directions:
1. Take your chicken out of the fridge an hour before you plan to cook it.
2. Sprinkle the chicken thighs with salt and let them sit at room temperature for 1 hour.
3. Preheat oven to 325°. Drizzle olive oil over your chicken thighs and bake for 25-30 minutes, until the internal temp reaches 165. Let them cool, then chop and add to your sauce!
(Bonus: pour in all those yummy chicken juices to your garlic butter sauce when you add your chopped chicken.)
Sauce Instructions:
1. In a large pan, sauté the butter and garlic together over medium heat until fragrant and the butter is melted. Add red curry paste and saute 2-3 minutes.
2. Whisk in the cornstarch and aminos together, then add this mixture, the brown sugar and apple cider vinegar and cook for 1-2 minutes, stirring constantly, until the mixture thickens slightly.
3. Pour in the coconut milk, stirring to combine everything into a smooth, creamy sauce.
Serve over rice and top with green onions and peanuts or cashews.
Soup
Serve with:
Rice or noodles
Beer Bread
Apple Crisp
Beer Bread
(Recipe in Sally’s Baking 101 by Sally McKenney from Sally’s Baking Addiction
Ingredients:
Nonstick spray or butter, for the pan
3 cups all-purpose flour (375g)
1 tablespoon baking powder
1 teaspoon salt
1 (12-ounce) bottle of beer (355ml)
¼ cup honey (85g)
8 tablespoons butter, melted and slightly cooled, divided (113g)
Flaky sea salt, for sprinkling
Directions:
1. Preheat the oven to 375°F (191°C). Grease a 9 x 5-inch loaf pan with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, and salt. Add the beer, honey, and 4 tablespoons of the melted butter and mix with a spatula or wooden spoon until well combined. The batter should be thick.
3. Transfer the batter to the prepared pan and smooth the top. Pour the remaining 4 tablespoons melted butter over the top and sprinkle with flaky sea salt.
4. Bake until the bread is lightly browned and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
5. Cool the bread in the pan set on a cooling rack for 10 minutes. Remove the bread from the pan, slice, and serve warm. Store wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Dessert!
Apple Crisp
Servings: 8‐10
Topping Ingredients:
2⅓ cups all‐purpose flour
¾ cup dark brown sugar, packed
¼ cup granulated sugar
⅜ teaspoon cinnamon (or more to taste)
⅜ teaspoon salt (or more to taste)
2 sticks unsalted butter, slightly softened and cut into tablespoons
1⅓ cups pecans, toasted and chopped
Filling Ingredients:
½ cup granulated sugar
½ teaspoon cinnamon
5 pounds apples (recommended Fuji or Jonagold)
2 tablespoons fresh lemon juice
Zest of 1 navel orange
Whipped cream or ice cream
Directions:
1. Preheat oven to 375°. Butter a 3½ to 4 quart baking dish.
2. FOR THE TOPPING
Combine flour, sugars, cinnamon, and salt in a food processor and blend until well combined. Add butter and pulse until mixture forms large clumps. Transfer to bowl and mix in pecans with your fingers. Alternatively, whisk together the flour, sugars, cinnamon, and salt and work in pecans with your fingers or a pastry blender.
3. FOR THE FILLING
Whisk together sugar and cinnamon. Peel, quarter and core apples and cut into ½‐inch thick slices. Add apples, lemon juice, and orange zest to sugar mixture and mix until well combined.
4. TO ASSEMBLE AND BAKE
Spread apples in prepared baking dish. Crumble topping evenly over apples. Bake until topping is golden brown, 45 to 60 minutes. Let cool a bit and serve warm (with whipped cream or ice cream!).
Recipe from bonus Patreon question:
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