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French Onion Chicken Casserole

French Onion Chicken Casserole (31)

Photo Mar 15, 5 34 58 PM

If you ask me what my favorite soup is I’ll tell you it’s definitely French onion. This dish combines all the ingredients of French onion soup into a chicken casserole. This is my French Onion Chicken Casserole.

I wanted to make a few changes to the recipe, making the dish my own. The part of the French Onion Soup I love the most is the bread and the cheese. I think everyone would agree on the cheese, but the bread, people either love that component of the soup or they don’t. I love the way the toasted bread acts as a bed absorbing all the juices and becomes melt in your mouth delicious.

Let’s get started with carmelizing the onions.

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Ciabatta

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Flat Leaf Italian Parsley

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French Onion Chicken Casserole (31)

French Onion Chicken Casserole (33)

Photo Mar 15, 5 34 58 PM

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: 1 (9 x 13 x 2-inch) baking dish, 1 (12-inch) sauté pan, paring knife, toothpicks, 1 meat-safe cutting board

Ingredients:
4 tablespoons of butter, unsalted and divided
4 large onions, halved and sliced thinly into half-moons
4 cloves of garlic, minced
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1 teaspoon of red pepper flakes, (optional)
1 teaspoon of granulated sugar
1 tablespoon of fresh thyme leaves
2 tablespoons of white wine, or sherry
1 (10.5-ounce) can of beef consommè (substitute unsalted beef broth)
1 tablespoon of olive oil

6 boneless, skinless chicken breasts
2 teaspoons of garlic powder
1 teaspoon dried thyme
1 teaspoon of dried rosemary
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 cup (8 ounces) of Gruyère cheese, freshly grated (substitute Mozzarella)
4 tablespoons of Pecorino Romano cheese, freshly grated
1 tablespoon of fresh thyme leaves
Italian flat-leaf parsley, finely chopped for garnish
1 package of pretoasted baguette slices or grilled and sliced Ciabatta bread (optional)

Note: If you can’t find pre-toasted baguette slices, it’s easy enough to make them yourself, and they should be made in advance of this dish.

Ingredients:
1/4 cup of olive oil
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1 loaf of baguette, 1/4-inch slices (yields 16 slices)

Directions For Grilled Baguette:
Preheat oven to 350-degrees F.
Arrange the baguette slices in a single layer on a rimmed baking sheet. Brush the slices with olive oil and season with Kosher salt and black pepper. Bake until lightly toasted, 15 minutes. Let cool completely.

Directions For Caramelized Onions:
In a large sauté pan over medium-high heat melt 2 tablespoons of butter. Add onions, granulated sugar, 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, crushed red pepper flakes, and half the fresh thyme leaves. Cook for 5 to 8 minutes until soft.

Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy, around 15 minutes. Pour in 1/4 cup of the beef consommé when the pan gets too dry and continue stirring until onions are browned.

Pour in white wine, scraping the bottom of the pan to release any of the bits sticking to the bottom. Allow the wine to reduce, cook for 1 minute until sauce thickens slightly.

Add the minced garlic and cook until fragrant, cook for 1 minute more. Turn the heat off and transfer to a large bowl to cool.

Directions For Stuffing Chicken Breasts:
On a meat-safe board layout the six chicken breasts. Using a paring knife cut a slit into the side of the breast 3 inches long and 1/ 1/2 inches deep. Be sure not to cut all the way through. You just want to form a pocket for the stuffing. Do this to all the chicken breasts.

Spoon 1 to 2 tablespoons of the caramelized onions into each pocket.  Next, add as much of the shredded cheese as you’re able to fit inside the pocket. Do Not over stuff.  Seal with toothpicks.

In a small mixing bowl add garlic powder, dried rosemary, dried thyme, 1 tablespoon of  Kosher salt, and 1 teaspoon of fresh ground black pepper, whisk to combine. Using the seasoning mix, season both sides of each chicken breast.

In the same sauté pan over medium-high heat, melt the remaining butter with the olive oil. Cook the stuffed chicken breasts until golden brown, about 4 minutes per side. The chicken will finish cooking in the oven. Transfer the seared chicken breast to a large platter. Set aside.

Transfer the remaining caramelized onions to the greased baking dish spreading them out into one even layer.

With the pan still over medium-high heat, pour the remaining beef consommé into the sauté pan. *Deglaze the pan (using a wooden spoon, scrape all the chicken bits from the bottom of the pan). Reduce the heat and simmer until broth reduces by half. There should be about 1/2 cup of sauce in the pan.

Add 1/4 cup of the sauce to the prepared baking dish pouring it over the caramelized onions. This step is totally optional, if you choose, arrange the toasted baguette slices on top of the onions. The bread will soak up all the juices and act as a bed for the chicken.

Lay the stuffed chicken breasts on top of the slices of grilled baguette. Spoon the remaining 1/4 cup of sauce from the pan over each chicken breast. Top with the remaining thyme leaves. Bake for 15 to 20 minutes or until the internal temperature of the chicken reaches 165-degrees F.

Before serving, remove, and discard all toothpicks.

To Serve: Place one of the stuffed chicken breasts onto a serving plate along with some of the onions, grilled bread, and pan juices. Sprinkle the top with grated Pecorino Romano cheese and Italian flat-leaf parsley. There you have it my French Onion Chicken Casserole.

*Deglaze: To dilute meat sediments in a pan and/or pot to make a gravy or sauce, typically using broth or wine.

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Sweet Italian Sausage And Cavatelli Soup

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Sweet Italian Sausage And Cavatelli Soup (2)

I’d first made this soup some time ago and found a couple of pictures of the finished dish. I’m not even sure how I came up with this soup. I just started throwing ingredients together and my Sweet Italian Sausage And Cavatelli Soup was born.

I just bought an inductions burner and I was super excited to try it out. I know it’s going to work perfectly when my sister and I film my next video. Anyway, I decided to make this soup while I had some time off from work.

We’re living in extraordinary times due to COVID-19. People are doing a lot more of grocery shopping and cooking at home, because of a shelter-in-place order, that said, many products, because of high demand, had limits placed on them or they weren’t readily available. I wasn’t able to find any Cavatelli pasta so I’m going to be substituting baby shells. I found the shape of the two kinds of pasta to be similar. Cavatelli pasta will be back on the grocery shelves soon enough so I’m keeping the name for this dish.

Whenever I make a soup using sausage, I like to cook the sausage separately then incorporate it into the soup. This makes what I call a clean broth. By cooking the sausage separately and leaving all the grease with the pan I believe makes a big difference in the finished soup.

Sweet Italian Sausage, And Cavatelli Soup

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Onions

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Flat Leaf Italian Parsley

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Sweet Italian Sausage, And Cavatelli Soup

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Homemade Croutons

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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 6 to 8 servings
Equipment: 1 (6-quart) Dutch oven, 1 (12-inch) sauté pan, chef’s knife, mesh sieve, 1 (6-quart) stockpot, colander, large slotted spoon

Tip:  The night before, place the frozen spinach in a mesh sieve over a bowl to drain. You could also use the defrost setting on your microwave the thaw out the spinach.

Ingredients:
2 tablespoons of olive oil
1 pound of sweet Italian sausage, casings removed (substitute a hot variety)
1 sprig of fresh rosemary
1 head of green cabbage, cored and quartered
1 1/2 cups of carrots, 1-inch dice
1 large onion, diced, 1-inch dice
3 ribs of celery, 1-inch dice, include leafy tops
1 Fresno Chili, seeded and minced
1 fresh bay leaf, substitute dried
3 cloves of garlic minced
1 cup of diced Roma tomatoes
1 (10-ounce) package of frozen spinach, thawed and drained (squeeze all excess water from the spinach)
1 quart of chicken stock, unsalted
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of fresh thyme leaves, finely chopped
1 1/2 cups of Cavatelli pasta (substituting baby shells)
Italian flat-leaf parsley for garnish
Freshly grated Parmigiano-Reggiano cheese

Directions:
Begin by dicing and mincing all the vegetables. Drain and squeeze as much water from the thawed the spinach as possible.

Remove the casings from the sausage links. In a large sauté pan over medium heat add olive oil and sausage. Using a wooden spoon, break up the sausage and cook until sausage is no longer pink about 10 to 12 minutes. Using a slotted spoon, allowing as much grease as possible to stay with the pan, transfer to a bowl or plate lined with a paper towel, set aside.

In a preheated Dutch oven over medium-high heat add olive, diced onions, and red pepper flakes. Add the diced carrots, celery, bay leaf, Kosher salt, fresh ground black pepper, and fresh finely chopped thyme. Stirring, frequently, cook for 5 to 7 minutes. Add the minced garlic, cook for 1 minute more.

Next, add the cooked sausage, cabbage, and diced tomatoes. Add the chicken stock, bring up to a boil, reduce the heat to low, cover and simmer, stirring occasionally,  for 40 minutes.

After 30 minutes, remove the cover, taste for seasoning (add salt if needed). Add the Cavatelli pasta, stir to combine. Continue cooking for another 10 minutes before adding the spinach, again stir to combine. Turn the heat off, and serve.

Ladle a good helping into a porcelain soup bowl. Add fresh parsley, freshly grated Parmigiano-Reggiano cheese, and Homemade Ciabatta Croutons. This is my Sweet Italian Sausage And Cavatelli Soup.

My Hanging Organic Herb Garden And Summertime Flowers

Homemade Ciabatta Croutons

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Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day I’m cleaning out my refrigerator. I have quite a few eggs, ricotta cheese, Italian sausage, and part of orange bell pepper on hand so making a frittata just makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

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Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 1 (12-inch) sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, finely diced
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Next, transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

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