In December, you did all the special things. You saw all the special people, even Great-Aunt Ruth. You ate all the special foods, even the ones your doctor said you shouldn’t. But now it’s January, and it’s time to make life a little more simple, a little more nutritious, a little more comforting. It’s time to pull out your Dutch oven. And lucky for you, we just happen to have some terrific recipes to get your new year started off right. And isn’t that special?
Macaroni and Cheese Soup
Recipe Name: Macaroni and Cheese Soup Description: Use sharp Cheddar cheese for this recipe rather than anything milder. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4–6 servings
Author: Tammy Algood
Ingredients
- 1⅔ cups elbow macaroni
- 2 tablespoons unsalted butter
- 1 shallot, peeled and diced
- 1 celery stalk, diced
- ⅓ cup all-purpose flour
- ½ cup dry white wine
- 2 cups low-sodium chicken stock
- 1 teaspoon dry mustard
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- Dash of ground nutmeg
- 2 cups milk, room temperature
- 4 cups sharp shredded Cheddar cheese
- 1 tablespoon lemon juice
- Chopped fresh chives for garnish
Instructions
- Cook the macaroni in a large pot of boiling water according to the package directions. Drain and set aside.
- Meanwhile, place the butter in a Dutch oven over medium heat. When melted, add the shallots and celery. Cook 5 minutes, stirring occasionally. Add the flour, stirring to coat, and cook 1 minute longer. Stir in the wine and simmer until the liquid has nearly evaporated, around 3 minutes.
- Add the stock, mustard, salt, white pepper, cayenne and nutmeg and simmer 5 minutes. Slowly add the milk, whisking constantly, and allow to warm for 2 minutes (do not allow it to boil). One cup at a time, whisk in the cheese, making sure it completely melts before adding the next cup. Repeat with all the cheese.
- Stir in the reserved macaroni along with the lemon juice. Remove from heat and allow to stand for 3 minutes. Serve in warmed soup bowls and garnish with fresh chives.
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Easy Chicken Cacciatore
Recipe Name: Easy Chicken Cacciatore Description: This is the perfect cool or cold weather dish! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4–5 servings
Author: Tammy Algood
Ingredients
- ⅓ cup canola or vegetable oil
- 6 boneless skinless chicken thighs
- 1 sweet onion, peeled and sliced
- 3 large garlic cloves, peeled and minced
- 3 carrots, peeled and chopped
- ¼ cup chopped parsley
- 1 bay leaf
- 1 (28-ounce) can whole Italian tomatoes
- 1 (8-ounce) can tomato sauce
- ½ cup dry red wine
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Hot cooked pasta or rice
Instructions
- Place the oil in a Dutch oven over medium-high heat. When hot, add the chicken and sear until browned, about 3 minutes. Remove the chicken and set aside. Reduce the heat to medium and add the onions, garlic, carrots and parsley. Saute for 5 minutes, then add the bay leaf, tomatoes, tomato sauce and wine. Stir well, then top with the chicken, nestling it into the tomato mixture. Sprinkle with the salt and pepper.
- Reduce the heat to low and simmer for 30 minutes. Cover and cook 15 minutes longer. Remove and discard the bay leaf. Serve over hot cooked pasta or rice.
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Aromatherapy Beef Stew
Recipe Name: Aromatherapy Beef Stew Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Author: Tammy Algood
Ingredients
- 3 pounds stew beef, cut into bite-sized pieces
- 3 cups all-purpose flour
- 4 tablespoons vegetable oil
- 3 garlic cloves, peeled and minced
- 1 pound fresh baby carrots
- ½ pound fresh pearl onions, peeled
- 10 small red potatoes, cut into quarters
- 3 cups beef stock
- 2 cups (16-ounces) crushed tomatoes
- 1 bottle dry red wine, divided
- 2 bay leaves
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen
- English peas
Instructions
- Preheat the oven to 325 degrees. Dredge the beef in the flour until coated on all sides, shaking off the excess. Place a large Dutch oven over high heat and add the oil. When the oil is hot, add the meat a few pieces at a time.
- Cook, turning several times with tongs, until the meat is crispy and brown on all sides. Remove to a large dish. Repeat until all the meat is cooked and set aside. Reduce heat to medium-high. In the same pot, add the garlic, carrots, onions and potatoes. Sauté 5 minutes. Add the browned meat, stock, tomatoes, 2 cups of the wine, bay leaves, basil, salt and pepper. Cover and place in the oven. Bake 1 hour.
- Add the remaining wine and bake, covered, 3 hours more or until the stew is fork-tender. Gently stir in the peas and adjust the seasonings if necessary. Remove and discard bay leaves. Serve hot.
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Pulled Pork Perfection
Recipe Name: Pulled Pork Perfection Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1 (5-pound) boneless pork butt
- 2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon dry mustard
- ⅓ cup liquid smoke
- 2 tablespoons water, beer or beef stock
- Barbecue sauce
Instructions
- Preheat the oven to 300 degrees. Grease a large Dutch oven with cooking spray and add the pork butt. In a small bowl, stir together the garlic salt, paprika, pepper and mustard. Sprinkle evenly over the pork butt. Pour liquid smoke and water, beer or stock around the pork, cover and roast 6 hours or until the internal temperature reaches 190 degrees. Allow to rest 10 minutes before shredding the meat. Drizzle with your favorite barbecue sauce and serve.
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Herbed Butter Chicken and Potatoes
Recipe Name: Herbed Butter Chicken and Potatoes Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 3 Russet potatoes, peeled and cut into wedges
- 6 garlic cloves, peeled and crushed
- 2 tablespoons vegetable oil
- 1 teaspoon onion salt, divided
- ½ teaspoon black pepper, divided
- 1 (3- to 3¼-pound) roasting chicken
- ½ cup (1 stick) unsalted butter, room temperature
- 1 small lemon
- 4 fresh thyme sprigs
Instructions
- Preheat the oven to 375 degrees. Grease a large Dutch oven and add the potatoes and garlic. Sprinkle evenly with half the salt and pepper. Place the chicken on a large piece of waxed paper or aluminum foil. Rub all over with the softened butter, including underneath the skin. Place on top of the potato mixture.
- Pierce the lemon with an ice pick at least 9 times all over. Insert into the chicken cavity along with thyme. Cover and roast 1 hour on the lowest oven rack. Uncover and roast another 30–40 minutes or until an instant-read thermometer inserted in the thigh registers 165 degrees. Remove from the oven and allow to rest 15 minutes before slicing and serving warm with pan drippings and potatoes.
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