Entrees • February 22, 2023

Easy Jambalaya for Mardi Gras

by Alexa Donaher

Easy Jambalaya for Mardi Gras

2 TBSP. olive oil
1 sweet onion, diced
3 tsp. minced garlic (I always use jarred garlic)
1 red bell pepper, diced
1 green pepper, diced
13.5 oz package Smoked Andouille sausage, sliced (I have also used Italian sweet or spicy sausage, uncooked and diced)
2 chicken breasts, uncooked and diced
1 lb. raw shrimp, peeled and deveined
1 family-sized box Zatarain’s Jambalaya rice mix

In a large Dutch oven, over medium-high heat, add 1 TBSP of olive oil. Add and sauté onion and garlic, 2-5 minutes. Add peppers, and sauté another 3 minutes. Remove vegetables from the pot. Add 1 TBSP of olive oil and add chicken and sausage, brown for 6-8 minutes. Remove meat and place on top of vegetables, cover with foil. In the same Dutch oven, prepare the rice package, as per instructions on the box. Reduce heat, cover, and simmer 15 minutes. After 15 minutes, add shrimp, cooked meat, and vegetables. Cover and simmer another 10-15 minutes until all water is absorbed and the shrimp is cooked through.

Slower Cooker • February 22, 2023

Beef Ragu with Pappardelle

by Alexa Donaher

A working Mom’s best friend could be her slow cooker or InstaPot. I am terrified of the InstaPot but love my Slow Cooker. On a weeknight when I know I will be busy working all day and showing properties, I like to come home knowing we can have a healthy family dinner I prepared earlier. When Owen is running and has a race coming up, he likes to carb load, and I like to know he is getting enough protein. This recipe is quick to prepare, delicious, nutritious, and meets Owen’s pre-race criteria. If time permits, I usually prepare a side salad or vegetable; tonight, it’s roasted asparagus. Enjoy!

Slow Cooker Beef Ragu with Pappardelle

1 TBSP olive oil
4 TBSP minced garlic
1 1/2 pounds flank steak, cut against the grain into 4 pieces
Lawry’s season salt (or salt & pepper) to taste
1 (28 ounces) can crushed tomatoes
1/4 cup reduced-sodium beef broth
2 large carrots, peeled and chopped
2 bay leaves
2 sprigs fresh thyme
16 ounces egg noodles
Parmesan, ricotta (optional), and parsley for topping

In a medium skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until lightly browned, about 2 minutes.

Season both sides of the beef with seasoning or salt and pepper to taste. Sear each side for about 2 minutes. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef. Add the carrots, bay leaves, and thyme.

Cover and cook on high for 6 hours or low for 8 to 10 hours. Discard the herbs and shred the beef in the pot using 2 forks.

Cook the pasta according to the package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.

Divide among 6-8 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

Of course, my kids like this with crusty bread as well!

Entrees • February 22, 2023

Super Bowl Sunday!

by Alexa Donaher

The Philadelphia Eagles are in the Super Bowl!! Michael and the kids could not be more pumped! We are heading to our neighbors to cheer on the Birds, and when I asked what I could bring, the answer was chili, of course! It’s what I make on game day! But which recipe? I adopted and tweaked this flavorful chicken chipotle chili from The Pioneer Woman, and it is my favorite chili recipe. I serve it with all sorts of fixings on the side. I also always double the recipe in hopes of leftovers for a busy mid-week dinner. Although this week, with a crowd, I suspect no leftovers. We are expecting a WIN. Let’s go EAGLES!!

Chicken Chipotle Chili

2 TBSP of olive oil
1 large, sweet onion, diced
4 garlic cloves, minced (I use jarred chopped garlic in water)
2lbs. skinless chicken breasts, cut into bite-sized pieces
One 12 oz. bottle of Mexican beer (I use Modelo)
1 14 oz. can diced tomatoes
3 chipotle peppers in adobo, diced (freeze the remaining for future use)
1 14 oz. can light red kidney beans, drained and rinsed
1 14 oz. can garbanzo beans, drained and rinsed
2 TBSP chili powder (more to taste if desired)
1 TBSP cumin
Salt to taste
¼ cup corn flour
Juice of 1 lime
Garnish and toppings: Lime slices, sour cream, sharp cheddar cheese, chopped cilantro, Fritos scoops, avocado slices.

Heat olive oil over medium-high heat in a large Dutch onion, add onion and garlic and sauté 2-3 minutes. Add the chicken and stir; cook for 3-5 minutes until it’s a nice brown color. Add ¾ of the beer, tomatoes, diced chipotles, and beans. Stir to combine. Add the chili powder, salt, and cumin. Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes. After 45 minutes, whisk the remaining beer with the corn flour until smooth and add to the chili. Squeeze in the juice of the lime. Stir and let the chili simmer for about ten more minutes. Serves 8-10 small bowls/cups. For a crowd (or leftovers), I double the recipe.

I like to set up a garnish bar with the above items and let family and guests add their toppings!

You can use a variety of beans or no beans at all, we happen to like the garbanzo and kidney beans, but black beans and/or pinto beans work well, also.

Leftovers are great served over baked potato, quesadilla, or crispy tacos.

Entrees • February 21, 2023

Sweet Sausage and Pepper Skillet

by Alexa Donaher

I have wanted a cast iron skillet for some time, and this week, my kids surprised me with one! So, on this cold winter weekend, I am making one of their favorite dinners in my new skillet. This isn’t a recipe so much as just a “throw together” dinner, as I like to call it. It’s quick, easy, and hearty. Sometimes I will add fresh spinach or a can of diced tomatoes, but tonight it’s simply sausage and peppers with pasta. Let me know if you make it and what your thoughts are. Enjoy and stay warm!!

Sweet Sausage & Peppers in a Cast Iron Skillet

8-10 sweet Italian Sausage links
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 red onion
½ box pasta (Bow Tie, Penne, Mafalda…your choice)
Olive Oil
Salt and pepper

Rinse, deseed, and slice bell peppers into strips. Slice the red onion into strips. Toss vegetables lightly in olive oil, salt, and pepper. Roast vegetables in a 425-degree oven for 15 minutes.

Heat a large skillet with a coating of olive oil. Remove casings from sausage and cut into pieces, adding to the heated pan. Cook over medium-high heat until brown and sizzling, about 15 minutes.

While sausage is browning and vegetables are cooking, cook a half box of pasta according to box instructions.

Remove vegetables from the oven. Drain the pasta. Add the peppers, onions, and pasta to the skillet with the sausage. Mix and serve. Top with fresh parmesan cheese.

Entrees • February 21, 2023

Sherry’s Chicken Enchilada’s (or Vegetarian!)

by Alexa Donaher

Pre-Covid in our real estate world, we would host Brokers Open Houses, where we would host delicious luncheons for our collogues and local agents to preview new listings for potential clients. This recipe was an office favorite and quickly became one of our family favorites, both the chicken and vegetarian options. The recipe also appears in our Coldwell Banker Hearthside Cooks cookbook.

This recipe is best prepared 12-24 hours before baking; perfect for dinner tomorrow! I prepared the chicken enchiladas this afternoon, covered them with foil, and placed them in the refrigerator. I am out showing houses all day tomorrow, but these are oven-ready and served best with cilantro, sour cream, and a small green salad! Show me a picture of your yummy enchiladas’.

Sherry’s Chicken (or vegetarian) Enchiladas

In a large mixing bowl, combine:

1lb.-1.5lbs Shredded rotisserie chicken
1 can black beans (rinsed and drained) optional
1 can whole kernel corn (drained) optional
2 TBS salsa (I use the Giant brand fresh salsa)
1 tsp ground cumin
1 tsp powdered garlic
1 TBS sour cream
1 small can of chopped jalapenos
1 cup shredded sharp cheddar cheese
2 10 oz. cans of red or green enchilada sauce
1 cup fresh shredded sharp cheddar cheese (Cabot Seriously Sharp cheddar is the best)
Corn Tortillas: La Tortilla Factory or La Banderita are great brands

Prepare a 9×13 baking dish, spray with non-stick, and pour half a can of enchilada sauce on the bottom. Fill each tortilla with one heaping tablespoon of chicken or bean mixture, and roll. Place in baking dish. Cover with remaining enchilada sauce and shredded cheese. Makes approximately 12-16 enchiladas.

Bake at 350 for 25-30 minutes or until bubbly brown!

Can eliminate chicken for vegetarian enchiladas and use corn and black beans. Corn and black beans can be optional if using chicken. In our family, we do a tray of vegetarian with green sauce and a tray of chicken (no beans) with red sauce.

Enjoy!!

Slower Cooker • February 21, 2023

Game Day Chili

by Alexa Donaher

When the Eagles play, I usually make a big pot of Chili. I have many different recipes and variations of chili, but this is, by far, Michael’s favorite. It was always the award-winning recipe I created for The Team Donaher Chili Cook-Off a few years back. The competition is always fierce at our cook-offs…lol
I have been on the go working all day, but this chili is simmering and will be ready for Michael, the kids, and their friends when the Eagles kick off tonight. Go Birds!

Game Day Chili – Winning recipe of Team Donaher Chili Cook-off

Ingredients:

2lbs ground beef
2lbs ground spicy sausage
1 yellow onion, diced
1 TBS P chopped garlic
1 28oz. can of diced tomatoes
1 10 oz.can Rotel tomatoes, mild or spicy
6-8 TBSP chili powder
3 tsp. cumin
2 tsp. oregano
Salt and pepper to taste
1/3 cup cornmeal
1 cup beer (I prefer Modela Mexican Beer)
1 cup beef stock
1 can light red kidney beans (optional)
1 can garbanzo beans (optional)

Directions:

In a large sauté pan, brown the ground beef and sausage over medium-high heat for about 10 minutes. Using a slotted spoon, remove the meat from a slow cooker. Sauté the onion and garlic until tender and fragrant, about 5 minutes. Remove and put on top of the meat in the slow cooker.

Add the tomatoes with juices, chili powder, oregano, cumin, salt, and pepper. Whisk the beer with the cornmeal in a measuring cup, and add to the chili and beef stock. Stir chili until blended and cover, and cook on low for 6 hours.

Serve in large mugs or bowls. Garnish with any or all of the following: sour cream, diced red onion, shredded cheddar cheese, scallions, and our favorite, Fritos Scoops! Enjoy & Go Eagles!!

Breakfast • February 21, 2023

Grandma Cub’s Cranberry Buttermilk Scones

by Alexa Donaher

Michael and I first enjoyed these warm scones at Grandma Cub’s Easy Street Cottage on Nantucket Island in 1996. These have been a favorite of Michael’s ever since. Grandma Cub, a Nantucket native, was a very special lady; She was a phenomenal baker; she knit all of our Christmas stockings and never forgot a birthday. Whenever we make these scones or hang our stockings on Christmas Eve, she is foremost in our thoughts.

I have shared this recipe with many friends over the years and recently included it in a real estate mailing promoting this BLOG and campaign. I feel it needs to be here for all my friends, family, and clients to enjoy.

Grandma Cub’s Cranberry Buttermilk Scones

2 cups all-purpose flour
1/3 cup sugar
1.5 tsp baking powder
½ tsp baking soda
¼ tsp salt
6 separated TBSP unsalted chilled butter
½ cup buttermilk
1 egg
1.5 tsp vanilla
2/3 cup dried cranberries (Craisins)

Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into ½ inch cubes and distribute over flour mixture. With a pastry blender, cut in butter until coarse crumbs form. In a small bowl, stir together buttermilk, egg, and vanilla. Add to flour mixture, mix well with a rubber spatula, and stir in dried fruit. Line a baking sheet with parchment paper. With lightly floured hands, pat dough into a 1-inch-thick circle on the baking sheet. With a lightly floured spatula, cut eight wedges. Bake for 15-18 minutes or until the top is lightly browned; separate wedges and bake for another 5 minutes. Cool on a wire rack. Enjoy!

Entrees • February 21, 2023

Tuscan Chicken is what’s for dinner tonight!

by Alexa Donaher

It was great to hear from many of you that you enjoyed the Sausage Spinach Soup; thank you for following my BLOG. I do not pretend these are recipes I have created, although as with most recipes, I tweak, add and eliminate to our taste. The recipes I will share are all family favorites!

Tonight, by some miracle, we will all be home for dinner. So, I am making a recipe I pieced together from various recipes. When I made this last October, Owen asked me why I hadn’t made it before and if we could add it to the rotation, “It’s delicious, Mom!”. We have had it with baby potatoes, mashed potatoes, and over pasta. Of course, crusty bread is a must to soak up the yummy sauce. Let me know what you think, and enjoy!

Tuscan Chicken

2 TBSP oil
2 large or 4 small boneless skinless chicken breasts, halved
Salt & pepper
1 lb. little potatoes, halved
1 cup cherry tomatoes, halved
1 tsp. minced garlic
1 tsp. salt
¼ tsp pepper
¼ tsp. dried oregano
¼ tsp. dried basil
2 cups fresh spinach
½ cup low sodium chicken broth
1 TBSP. corn starch
½ cup heavy cream
½ cup fresh shredded parmesan cheese

In a Dutch oven or large skillet, heat oil over medium-high heat. Season chicken pieces with salt and pepper and brown chicken for 3-5 minutes per side. Remove from heat and set aside.
Add potatoes, tomatoes, garlic, salt, pepper, oregano, and basil to the pan. Cook for 1-2 minutes. Stir in half the spinach.
Combine the broth and the cornstarch with a whisk and add to the pan, then slowly whisk in the cream.
Return the chicken to the pan and simmer over medium heat. Cover and reduce heat to medium-low and simmer 15-20 minutes, until potatoes are tender, and chicken reaches 165 degrees F.
Add remaining spinach, and stir until wilted. Sprinkle with parmesan cheese and serve in a shallow bowl with crusty bread.

Options: Eliminate little potatoes and serve over mashed potatoes, pasta, or rice.

Soups and Salads • February 21, 2023

Welcome to Alexa What’s for Dinner

by Alexa Donaher

As a busy real estate professional with four active kids and a hungry husband at home, I often ask friends and colleagues, what’s for dinner tonight? So I have compiled our family favorites and will share them with you each week.

Diving into week one of the New Year, let’s begin with Sausage and Spinach Soup. This recipe was shared by my sister Liz. It is a hearty, one-pot soup, perfect for a cold January night. It’s one of our favorites; let me know what you think.

Sausage and Spinach Soup

Ingredients:

1lb. sweet Italian sausage
1 lb. spicy Italian sausage
1 24oz. jar plain pasta sauce
1 box frozen spinach, defrosted and squeezed
2T. dried basil
3 cups chicken broth
1 can of cannellini beans
1/2 bag of baby carrots, diced
1 medium onion, diced

Directions:

Brown sausage

Sauté onions and carrots for 5 minutes

Add sausage, onions, carrots, and all other ingredients to a slow cooker

Cook on low for 4-5 hours and turn to warm if soup comes to a boil

Serve with fresh parmesan & crusty bread.