Pumpkin Spice Latte Rice Pudding

SERVES 6  |  ACTIVE TIME 10 Min  |  TOTAL TIME 30 Min

1 cup uncooked Arborio rice
2 cups water
2 cups International Delight French Vanilla Creamer
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
1 teaspoon espresso coffee powder
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove

Combine ingredients in a large (8 quart) saucepan over high heat. Stir to combine. Bring to 'medium' boil. *SEE NOTE. Reduce to simmer (on medium-low temperature) for 20 minutes. Cover.

Remove cover, increase temperature to medium-high and stir constantly until rice is tender and pudding is thick and creamy, about 3-5 minutes.

Remove from heat. Pour into serving dishes. Serve warm immediately or chill in the refrigerator until ready to serve.

Enjoy!

DONNA'S NOTES: Do not bring to a full rolling boil and then cover. It will boil over and you will be left with a nasty stove to clean. Don't ask me how I know, just trust me on this one.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Simple Cranberry Sauce

MAKES 4 Cups

12 ounces fresh cranberries
1 cup granulated sugar
1 cup fresh orange juice

Place cranberries in a strainer and rinse. Then pick through them for any bad cranberries. Remove any sticks or stems.

Combine ingredients in a large saucepan over medium-high heat, stirring occasionally. As the cranberry sauce comes to a boil, the berries will begin to burst, about 5-7 minutes.

Reduce the heat to simmer. Stir occasionally as the cranberry sauce thickens, about 3 minutes.

Refrigerate and serve cold or at room temperature.

DONNA'S NOTES: If you prefer your cranberry sauce smooth, you can use a stick blender in the pot and blend until smooth. You can also transfer the sauce to a blender and blend until smooth.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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Slow Cooker Sweet and Spicy Barbecue Wings

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 2 Hours 15 Min

1/4 cup good honey
1/2 cup packed light brown sugar
1/2 cup ketchup
2 tablespoons soy sauce
2–3 tablespoons chili pepper paste, to taste
1 teaspoon kosher salt
2 cloves garlic, minced
3 pounds fresh chicken wing drumettes*

In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.

Remove the wings from the slow cooker and place on a baking sheet lined with foil. 

 

Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.

Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.

*You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

DONNA’S SIMPLE KITCHEN TIP: I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Cheesy Bacon Green Bean Casserole

SERVES 8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 60 Minutes

1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2"-3/4" pieces
8 ounces sliced baby bella (aka crimini) mushrooms
1/2 medium yellow onion, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour *see gluten-free notes
1 teaspoon kosher salt, more to taste
1/2 teaspoon fresh ground black pepper
1-2 pinches red pepper flakes, to taste
2 cups whole milk
1 cup (4 ounces) shredded sharp cheddar cheese
24 ounces frozen green beans, thawed

In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.

Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.

Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.

Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.

Add milk and stir to combine. Remove from the heat, add the cheese a handful at a time and stir between each addition. Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon. Stir to combine, cook until green beans are warmed through, about 2 minutes. Top with remaining bacon.

Serve and enjoy!

DONNA'S NOTES: You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Pumpkin Slab Pie

SERVES 24

 For the Pie Crust:

• 4 cups all purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 1/2 cups + 2 TBS (3 sticks + 2 TBS) cold butter, cubed
• 3/4 cup ice water

For the Pumpkin Pie Filling:

• 1 29oz can (or 2 15oz cans) pumpkin puree (not pumpkin pie filling)
• 2 cups evaporated milk
• 1 1/2 cups brown sugar
• 1/2 cup sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1 tsp salt
• 4 eggs

For the Egg Wash:

• 1 egg
• 1 TBS water or milk

To Make the Pumpkin Pie Crust:

1. Mix the flour, salt and sugar in a large bowl. Add in the butter pieces. Using a pastry cutter (or two forks - though its much harder), cut the butter into the mixture until it resembles coarse crumbs, with some pea sized pieces.
2. Drizzle the cold water in about 1 tablespoon at a time and stir with a rubber spatula. Continue kneading the dough together with your holds until the flour and butter are fully incorporated together into a nice dough. It shouldn't be too sticky.
3. Separate about 1/4 of the dough (this will be for the top decorative leaves if you want them. Flatten each section into 1 inch thick discs. Wrap in plastic wrap and place in the fridge for about 2 hours.

To Make the Pumpkin Pie Filling:

1. In a large bowl combine your pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, ginger, cloves, salt and eggs. Stir until mixed. Cover the bowl and place in the fridge till needed.

To Make the Pumpkin Slab Pie:

1. Preheat the oven to 375 degrees.
2. Remove the larger piece of pie crust from the fridge. Roll that out evenly into an approximately 18x13 rectangle. Place the pie crust into a greased 10x15 jelly roll pan (it should be about 1inch thick so you can fit more of the filling) Smooth the crust so it fits into the corners and crimp the edges with your fingers.
3. Pour the pumpkin pie filling into the crust. Carefully place the pie in the oven to bake, make sure not to spill any of the filling. Bake for 35-45 minutes until the middle is barely jiggly.
4. Remove from oven and allow to cool on a wire rack completely.
5. Roll out the second disc of pie crust to be about 1/8 inch thick. Using leaf or pumpkin shaped cookie cuters, cut into the shapes. Cut veins with a sharp knife if desired. Brush each with egg wash (beat egg and water together in a small bowl). Place on a baking sheet and bake for about 10 minutes or until lightly browned. Remove and place on pie when serving.
6. Serve pie with fresh whipped cream.
7. Cover any leftovers and store in the fridge for 5-6 days.

Recipe developed by Aimee Berrett for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Bacon Beer Cheese Stuffing

SERVES 8  |  PREP TIME 15 Min  |  COOK TIME 70 Min

3/4 cup butter
2 stalks celery, chopped (roughly 1/2 cup)
1 large sweet onion, chopped (roughly 1/2 cup)
1 pinch salt
1 pinch pepper
1/2 cup beer (such as Blue Moon)
2 large eggs
1 teaspoon Worcestershire sauce
2 cups low-sodium chicken broth
10 cups French bread, cubed, dried out overnight
10 slices thick-cut bacon, cooked, drained, and chopped, divided
1 cup shredded mild cheddar cheese, divided
1 tablespoon fresh thyme, chopped and divided
2 teaspoons fresh sage, chopped
 
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside.

Melt butter in a skillet over medium heat. Add celery and onions and season with salt and pepper, to taste. Cook for 6-8 minutes or until veggies are tender. Add beer to skillet and bring to a simmer. Cook for 2-4 minutes, stirring occasionally, or until liquid is reduced by 1/2 and an opaque golden color. Remove skillet from heat.

In a small bowl, whisk eggs until well beaten, then pour in Worcestershire sauce and chicken broth. Stir until mixed, then set aside.

In a large mixing bowl, add French bread, 1/2 of the bacon, 1/2 cup mild cheddar, 1/2 tablespoon thyme, and sage, then toss to mix. Pour beer buttery veggies and chicken broth mixture in the bowl and then gently mix until bread is thoroughly saturated.

Pour stuffing in prepared baking dish and gently smooth into an even layer. Garnish the top of the stuffing with the remaining bacon, mild cheddar, and thyme.

Cover baking dish with aluminum foil and cook for 40 minutes. Remove foil and bake for another 20-30 minutes or until the top of stuffing is lightly crisp and golden brown.

Serve Bacon Beer Cheese Stuffing immediately.

Recipe developed by Chrisy Elliott for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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Tuscan Garlic Chicken and Linguine

from The Simple Kitchen Cookbook by Chad and Donna Elick

SERVES 4 | ACTIVE TIME 20 Min | TOTAL TIME 20 Min

1 teaspoon kosher salt, plus more for pasta water
1 pound linguine pasta, uncooked
3 tablespoon extra virgin olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
2 red bell peppers, cored, seeded and cut into thin strips
1/4 teaspoon crushed red pepper flakes
1 cup Chardonnay
2 teaspoons Tuscan-Style Italian Seasoning Blend
2 cups half-and-half
1 cup freshly shredded Parmesan cheese
5 ounces fresh spinach
1/4 cup chopped fresh Italian parsley

Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.

Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.

Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.

Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

DONNA’S SIMPLE KITCHEN TIP: Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.

If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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