Sausage and White Bean Casserole

The snow is really coming down out there - they are calling for 3 to 6 inches tonight. What a good night for some easy comfort food! This recipe is adapted from Real Simple magazine.

1 Tbsp plus one tsp olive oil
1 lb sausage links - Italian, chicken, turkey - you pick! I slice it into rounds
2 carrots, cut into 1/2" pieces
2 cloves garlic, chopped
2 bunches Swiss chard, leaves cut into 2" strips
1/2 cup chicken broth
2 15 oz. cans cannellini beans, rinsed
salt and pepper
2 Tbsp bread crumbs

Heat oven to 400 degrees. Heat 1 Tbsp oil in a large Dutch oven over medium-high heat. Add the sausage and cook, turning, until brown and cooked thru, about 5 minutes. Transfer to a plate.

Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and chicken broth and cook until wilted, 1 to 2 minutes. Add the beans, 1/4 tsp each salt and pepper; bring to a boil. Nestle the sausage in the beans.

In a bowl, combine the bread crumbs and the remaining tsp of oil. Sprinkle over the sausage mixture. Transfer to oven and bake until golden, 25 to 30 minutes. Serves 4.

Christmas Cranberry Biscotti

I came across this recipe today while cleaning up the kitchen, now that all the holiday baking is done. I've made these biscotti for gifts at Christmas for family and friends the past few years, and we really enjoy them. I have modified the original recipe I found on Epicurious, cutting down the sugar and eliminating the white chocolate drizzled on top. You can try both recipes and see which you prefer!

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly.

Bake logs until golden brown (logs will spread), about 35 minutes. Remove from oven and leave on baking sheet to cool about 15 minutes. Maintain oven temperature. Transfer logs to work surface. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 8 minutes; turn biscotti over. Bake another 8 minutes. Transfer biscotti to rack to cool completely. Makes about 28 biscotti.

Chicken Dijon

It's New Year's Day, so I am roasting a couple of pork tenderloins for dinner. I am going to borrow the sauce from my Chicken Dijon recipe to serve with it though, so I thought I might as well get that recipe posted - another quick, easy, delicious family favorite. Happy 2010!

Chicken Dijon

4 boneless, skinless chicken breasts – either whole or cut into pieces
3 TBSP butter
2 TBSP flour
1 c chicken broth
½ half n half
2 TBSP Dijon mustard

In a large skillet cook chicken in butter. Remove chicken from skillet. Stir flour into skillet drippings. Add chicken broth and half n half. Cook and stir until mixture thickens and bubbles. Stir in mustard. Add chicken. Cover and heat 10 minutes. Garnish with parsley and tomato wedges if desired.

Chicken can be browned and sauce made ahead. Combine and heat when ready to serve.
Serves 4.