Spicy Italian Sausage Burritos

For the past five days, I have had a package of Spicy Italian Sausage in our refrigerator. I had every intention of making baked ravioli with meat sauce; however, as yesterday's temperature soared into the 90's, I knew that the option was out. What would I make? I could either freeze the sausage or use it in something else.

Then, a light bulb came on. It was hot. I wanted a Corona with Lime. Then, it came to me - burritos using Spicy Italian Sausage.

Before beginning, make sure you crack open a cold one!

Ingredients

1 pound Hot Italian Sausage (I had the patties - you could use the links - just remove the skin)
1 Onion
1 tablespoon Olive Oil
1 can Rotel (original)
½ teaspoon Cumin
¼ teaspoon Dried Oregano
¼ teaspoon Cayenne Pepper
½ teaspoon Salt
¼ teaspoon Freshly Ground Black Pepper
1 can Refried Black Beans
1 ½ cup Shredded Monterey Jack
4 large tortilla wraps
1 cup Shredded Sharp Cheddar Cheese
Sour Cream

Directions

Finely dice a medium-sized yellow onion.

Heat a large skillet over medium-high heat and add the olive oil.

Add the onion and sauté until it is translucent (6 − 8 minutes).

Add the sausage to the translucent onion mixture.

Using a wooden spoon, break apart the sausage into bite-sized bits and brown until thoroughly cooked (about 10 minutes).

Add half a can of the Rotel to the meat mixture. Heat for 2 − 3 minutes.

Stir in the oregano, cumin, cayenne pepper, salt and pepper (to taste).

Meanwhile, place the refried beans in a pot and heat, over medium heat, until hot (occasionally stirring).

Once hot, the refried beans will develop a "shimmer."

Add ½ a cup of Monterey Jack cheese to the heated refried beans.

Continuously stir until the cheese is melted (about 1 − 2 minutes).

Salt and pepper to taste.

To assemble, place the wraps on a microwave-safe plate. Place in the microwave and heat for 20 seconds on high.

Place ¼ of the refried beans on the center of a wrap.

Put ¼ of the meat mixture on top of the refried beans.

Put ¼ a cup of shredded Monterey Jack cheese on top of the mixture.

Fold in the sides and roll the wrap into the shape of a burrito.

Put ¼ of the remaining Rotel on top of the burrito.

Cover with ¼ a cup of shredded Sharp Cheddar Cheese.

Heat 2 minutes on high in the microwave (uncovered).

Repeat with the remaining wraps.

Serve with sour cream and Mexican Rice (in a pinch, I use Lipton Instant Mexican Mix).

Serves 4.

Baked Macaroni and Cheese Balls

The other night, Kerry insisted I make Macaroni and Cheese. I've made it so many times that I could make it with my eyes closed. Being An Eclectic Chef, I decided to try something new. Therefore, I made a Slow Cooker Macaroni and Cheese. You may find the recipe here. It was delicious, creamy and cholesterol loaded (don't tell my doctor). However, the recipe was enough to feed an army. I had so many leftovers that, besides freezing it or eating it everyday, I needed to figure out something to do with it.

As a side to tonight's dinner, I made this Baked Macaroni and Cheese Balls. This is a perfect, easy-to-make appetizer for your family or to bring to a party. Serve it with your favorite sauce (I served it with homemade Spicy Thousand Island Dressing - see below). It will be a BIG HIT! (Kerry loved it!)

Ingredients

1 tablespoon Canola Oil
1 ½ - 2 cups leftover (very cold) Macaroni and Cheese
1 cup of All Purpose (unbleached) Flour
½ cup Panko Bread Crumbs
½ cup Seasoned Bread Crumbs
2 Eggs (beaten) - please note, I only buy free range eggs (it is my gift to the chickens)
2 teaspoons Kosher Salt
1 teaspoon freshly ground Black Pepper
2 teaspoons cayenne pepper
2 teaspoons Hungarian Paprika

Directions

Preheat the oven to 425 degrees (fahrenheit).

Evenly spread a cookies sheet with 1 tablespoon Canola Oil.

In separate bowls prepare the following: Bowl One - Mix together 1 cup of flour, 1 teaspoon cayenne pepper, 1 teaspoon Hungarian paprika, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper. Bowl Two - 2 eggs (beaten). Bowl three - Mix together ½ cup of Panko Bread Crumbs, ½ cup of Seasoned Bread Crumbs, 1 teaspoon cayenne pepper, 1 teaspoon Hungarian paprika, 1 teaspoon Kosher salt, ½ teaspoon freshly ground black pepper.

Using a tablespoon or a small ice cream (cookie dough) scoop, make 1 ½ inch to 2 inch balls with the very cold Macaroni and Cheese.

Coat the ball of Mac and Cheese in the flour mixture coating all sides. (I use my left hand for the dry and the right hand for the wet.)

Shake off the excess flour and dip the flour covered Mac and Cheese ball in the beaten eggs. Make sure you cover all sides.

Using your "dry hand," dip the egg covered ball in the bread crumb mixture. (Shake off the excess bread crumbs.)

Place the coated ball on the oiled cookie sheet.

Repeat until you get 12 coated Macaroni and Cheese balls.

Place the cookie sheet in the preheated oven for 10 minutes.

After 10 minutes, carefully flip the balls using tongs or two spoons.

Place the cookie sheet back in the oven and bake for 10 more minutes.

Serve with your favorite dipping sauce. (See below for my Spicy Thousand Island Dressing.)

Spicy Thousand Island Dressing

Ingredients

½ cup real (and good) mayonnaise
¼ cup of ketchup
1 finely diced dill pickle
1 tablespoon Siracha sauce
Salt and Pepper to taste

Directions

Combine the above ingredients in a bowl and serve.

Slow Cooker Macaroni and Cheese

Yesterday, I sent Kerry a text asking him what he'd like to have for dinner. The choices were all comfort food: chicken and rice, baked ravioli, stuffed cabbage, chicken salad with tarragon and grapes and macaroni and cheese. I was expecting he'd write back "stuffed cabbage." Instead, he wrote that he wanted macaroni and cheese.

I knew we were probably going to have a happy hour with some single malt Scotch before hand and that I didn't want to be busy in the kitchen. Thus, I went to the store, got the ingredients and made this easy Slow Cooker Macaroni and Cheese. It is creamy and delightful.

Ingredients

16 ounces (1 box) Cavatappi (or elbow macaroni)
8 ounces of Sharp Cheddar Cheese (shredded)
8 ounces of Irish Cheddar Cheese (shredded)
8 ounces of Monterey Jack Cheese (shredded)
8 ounces of Velveeta (processed American) Cheese (shredded)
¾ cup (1 ½ stick) Butter (melted)
2 cans (12 ounces each) of Evaporated Milk
1 ½ cups of Whole Milk
4 eggs (beaten)
2 teaspoons Kosher Salt
½ teaspoon Freshly Ground Pepper
½ teaspoon Ground Mustard
Paprika

Directions

Bring a large pot of water to boil then generously salt it.

Place the noodles in the boiling water, stir, and cook (according to the package) until al dente. (My noodles cooked for 6 minutes.)

Meanwhile, using a food processor (with the grating blade) or a box grater, shred the three different types of cheese and cube the processed American cheese. (You can use any combination of cheese you would like.)

Once the pasta is cooked, drain it.

Place the drained pasta back in the hot pan, put it back on the stove and stir in the cheese.

Keep stirring until the cheese melts (don't worry if it doesn't all melt right away).

Once the cheese is mostly melted, add the melted butter and stir.

Stir in the milk and condensed milk.

Finally, stir in the beaten eggs, the salt, the pepper and the ground mustard. The mixture will be very wet (don't worry as the eggs will bind the ingredients while it cooks in the slow cooker).

Spray a large slow cooker with cooking spray.

Place the pasta mixture in the slow cooker and sprinkle it with paprika.

Cover and cook on low for three (3) hours. If you don't have a slow cooker, put the mixture in a greased 9 x 13 inch pan and bake in a 350 degree (Fahrenheit) oven for 45 − 50 minutes.

When the three hours are over, it will look like this:

Stir the pasta and cheese mixture.

Serve with your favorite sautéed greens and enjoy!

Asparagus and Haricot Vert with Tarragon Lemon Dip

I don't know about you, but I am getting tired of "Ranch" or "Onion" dips for crudite (vegetables). The store bought versions are full of preservatives and have little kick. This recipe is full of flavor and will be a kick with your guests!!!

Ingredients

1 pound of asparagus (trimmed - remove the hard end of the asparagus)
1 pond Haricot Vert (trimmed French Green Beans - remove the stem end)
1 cup real mayonnaise
1 lemon zested and juiced
1 small shallot, finely minced
2 tablespoons chopped fresh tarragon leaves - about 4 sprigs
2 tablespoons chopped fresh parsley (I only use Italian parsley)
Salt for the water and for tasting
Fresh ground pepper to taste.

Directions

Bring a large pot of water to a boil. Add 2 − 3 tablespoons of Kosher salt.

Put the asparagus into the boiling water. Blanche for 2 minutes and immediately plunge the asparagus into a bowl filled with ice water.

Repeat with the Haricot Vert (French Green Beans).

Drain the cooled vegetables and dry with paper towels and refrigerate until serving.

Meanwhile combine the mayo, lemon zest, lemon juice, tarragon, parsley, salt and pepper to taste. Refrigerate until use.

Serve with the par-boiled vegetables. It will be a hit!

Aunt Nancy's Chicken and Rice Casserole

When I was a child, my parents would often take my brother, sister and I to our Uncle Fred and Aunt Nancy's house to spend time with them and our cousins Denise and Joel. We all cherished those times as we were pretty close in age and always had a lot of fun.

Nine times out of ten, our Aunt Nancy would make her famous Chicken and Rice Casserole. Her recipe was very easy: A whole chicken cut into pieces (8 − 10), 1 cup of long-grain rice, a small can of sliced mushrooms, two cups of water, one can of Golden Mushroom Soup, water, and one package of onion soup mix.

Over the years, Kerry and I have made this recipe and is one of our staples - quick to prepare, slow to cook, always delicious and it brings back great memories. Of course, as An Eclectic Chef, I have modified it over the years. This version, dedicated to my Aunt Nancy, is her original recipe with a few modifications. I hope it will be a staple in your home soon.

Ingredients

8 pieces of chicken with the skin on (we love chicken thighs)
2 tablespoons of Olive Oil
1 medium-sized shallot
8 ounces of sliced mushrooms
1 cup of long-grain rice
1 pack of onion soup mix
1 can of Golden Mushroom Soup
½ cup of white wine
1 ½ cups of water
Kosher salt
Freshly ground black pepper

Directions

Preheat the oven to 325 degrees.

As always, gather your ingredients together (mise en place).

Heat 2 tablespoons of olive oil over medium high heat in dutch oven.

Lightly salt and pepper the chicken pieces.

Place the chicken in the pan (skin down) and sear the skin until browned (about 2 − 3 minutes). While doing this, salt and pepper the other side of the chicken.

Turn over the chick and cook the other side another 2 − 3 minutes.

With 8 pieces of chicken, you'll need to do this in 2 batches. Remove the chicken to a plate.

Reduce the heat on the stovetop to medium.

While the chicken is searing, remove the skin from the shallots.

Cut horizontal and vertical slices through the shallot (about ⅛ inches).

Then take your sharp chef knife and cut the shallot crosswise to make small dices.

Place the mushrooms and minced shallots in the Dutch Oven and stir for 2 − 3 minutes until the shallots are softened.

Add the rice and stir another 2 − 3 minutes to toast the rice.

Once the rice is toasted, add the wine to the pot. Stir to deglaze.

Add the water, soup and ½ of the package of onion soup mix to the pot and stir to combine.

Bring to a boil and add the browned chicken.

Cover the chicken with the remainder of the onion soup mix.

Cover and bake in the oven for 2 hours. Remove and let sit 5 minutes before serving.

Serve with your favorite steamed vegetable.