Below you will find pages that utilize the taxonomy term “Savory”
Recipes
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Savory Chicken & Stuffing Bake
Ingredients
- Chicken: 1.5–2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
- Aromatics: 1.5 small onions (minced), 1.5 bell peppers (diced), 1 tbsp jarred garlic
- Sauce: 1 can (10.5 oz) cream of chicken or cream of mushroom soup
- Liquid: ¼ cup chicken broth (plus more for the stuffing)
- Stuffing: 1 box stuffing mix
- Garnish: Chopped green onions
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Sauté Veggies: Sauté the onions and bell peppers in a skillet until soft. Stir in the garlic for the last 60 seconds. Remove from heat.
- Mix the Base: In the baking dish, stir together the raw chicken chunks, sautéed veggies, soup, and ¼ cup broth. Season with salt and pepper. Spread into an even layer.
- Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
- Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20–25 minutes until the top is golden-brown and the chicken is cooked through.
- Finish: Top with fresh green onions and let rest 5 minutes before serving.
Notes
- This is a half-batch recipe sized for one 9x13 pan. Double everything and use two pans to feed a crowd.
Recipes
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Louisiana Red Beans and Rice
Ingredients
- 1 lb andouille sausage, sliced
- 1 large onion, diced
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 tbsp flour
- 2 tsp Creole seasoning
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 4 cups chicken broth
- 2 bay leaves
- 1 lb dry red beans, soaked overnight
- 1 smoked turkey leg (optional)
- Salt and pepper, to taste
- Green onions and parsley, for garnish
- Cooked white rice, for serving
Instructions
- In a large pot, brown the sliced andouille sausage. Remove and set aside.
- Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
- Stir in flour and cook for 1–2 minutes.
- Season with Creole seasoning, paprika, thyme, salt, and pepper.
- Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
- Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
- Return sausage to the pot, discard bay leaves and turkey bones if used.
- Serve hot over white rice, garnished with green onions and parsley.
Recipes
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Best Ever Chili
Ingredients
- 2 tbsp olive oil
- 2 yellow onions, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced
- 2 tbsp minced garlic
- 2 lbs ground beef
- 1 lb spicy sausage
- 6 oz tomato paste
- 14 oz tomato sauce
- 2 cans Rotel (diced tomatoes with green chilies)
- 2 cans kidney beans (or chili beans of choice)
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp cayenne (optional)
- Salt and pepper, to taste
- 1 can Bush’s Chili Magic (Campfire Style)
Instructions
- Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
- Add beef and sausage. Cook 10 mins until browned.
- Stir in tomato paste and sauce. Cook 2–3 mins.
- Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
- Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.
Recipes
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Crispy Chicken Thighs with Broth and Rice
Ingredients
- Bone-in, skin-on chicken thighs
- Salt and pepper
- Veggies (any available)
- Rice (for serving)
- Chicken skin and bones (for broth and garnish)
Instructions
- Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
- Simmer bones for broth. Season and crisp chicken in rendered fat.
- Cook veggies in pan fat. Serve chicken and veggies with rice and broth.