Daniella Malfitano - Winter Stews & One-Pot Dinners: Tasty Recipes that Fill Your Belly and Warm Your Heart

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Copyright 2016 by Daniella Malfitano

All rights reserved

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978-1-58157-457-9 (pbk.)

978-1-58157-458-6 (e-book)

TO MY SWEETHEART.
JUST AS FOOD AND COOKING MAKE ME DO
THE HAPPY DANCE, YOU DO THAT TO MY HEART.
YOU GIVE MY LIFE JOY AND MEANING
THANK YOU FOR YOUR CONSTANT
LOVE AND SUPPORT.

WINTER STEWS & ONE-POT DINNERS

CONTENTS

Finally, a cookbook dedicated to the casual cooking and common recipes of the home cook! Nothing says home cooking more than stews and casseroles, right? They are some of the most comforting dishes that we eat and enjoy, and can be prepared easily in the home kitchen. For many of us, these dishes will elicit vivid childhood memoriesmemories of days gone by, and of being taken care of by others, especially our loved ones. These are the recipes that give our life much joy and meaning.

I hope you will find Winter Stews & Casseroles to be a rich and soul-warming addition to the Best Ever cookbook series. This cookbook includes fifty deliciously timeless recipes, ranging from Classic Chicken and Fish Dishes to Hearty Beef Dishes, and Irresistible Pork and Lamb Dishes to Flavorful Vegetable and Side Dishes. You might see recipes that you grew up making or eating, and recipes you simply might have just forgotten about over time that are waiting to be remembered again. The recipes contained in this book are simple to make and approachable for all types of cooks and all levels of cooking skill, so fear not! Anyone and everyone can make these recipes, and it is my hope that you will! Every recipe in this book is fun to make, delicious to enjoy, and a perfect addition to your cooking repertoire. Dig in and let these recipes transport you to the days of yore.

Enjoy!

With pleasure and an appetite,
Chef Daniella Malfitano

This is a delicious and hearty chicken stew with all of the traditional fixings, as well as the addition of sweet corn and red bell pepper to brighten it up a bit. This recipe uses chicken thighs, but you can use breasts or tenders if you prefer white meat instead. This doesnt take long to make and can be a nice dinner any day of the week.

Serves 68

2 tablespoons butter

1 tablespoon olive oil

3 pounds boneless skinless chicken thighs, diced

3 teaspoons salt, divided

2 teaspoons black pepper, divided

3 cups water

1 cup onion, finely diced

1 red bell pepper, chopped

3 teaspoons thyme

3 teaspoons poultry seasoning

4 small potatoes, chopped

2 stalks celery, chopped

1 cup frozen peas

1 cup frozen corn

1 cups chicken broth

cup all-purpose flour

Add the butter and oil to a stockpot and heat to medium. Add the chicken to the pot, season it with 2 teaspoons of salt and 1 teaspoon of pepper and sear each piece just to brown.

Next, add the water, onion, bell pepper, thyme, poultry seasoning, and the remaining salt and pepper, and bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat and add the potatoes and celery. Cover the pot and simmer for 35 minutes or until the chicken and vegetables are cooked through.

Lastly, add the peas and corn and cook for 5 minutes. In a bowl, whisk together the chicken broth and flour until no lumps remain, then gradually pour it into the stew while whisking. Simmer the stew on medium heat until it begins to thicken, and then turn off the heat. Taste and adjust the seasonings as needed before serving.

Cream cheese gives this dish a smooth and creamy finish that will leave you wanting more. You can make this with any type of noodle youd like, to mix it up from time to time. Enjoy this alone as a satisfying meal or with salad on the side.

Serves 810

2 boneless, skinless chicken breasts

3 teaspoons salt, divided

1 teaspoons black pepper, divided

4 tablespoons butter, divided

1 tablespoon olive oil

1 small onion, diced

1 cups carrots, diced

6 tablespoons flour

teaspoon thyme

teaspoon poultry seasoning

1 cup milk

3 cups chicken broth

4 ounces cream cheese

1 cup white cheddar cheese

16 ounces egg noodles

1 cups frozen peas

cup Parmesan cheese

cup panko breadcrumbs

Preheat the oven to 350F. Place two chicken breasts on a baking sheet and season with 1 teaspoon of salt and teaspoon of pepper. Cook the chicken in the oven for 25 to 30 minutes, or until its cooked through.

Begin making the rest of the casserole while the chicken cooks. Heat a stockpot to medium heat with 2 tablespoons of butter and the oil. Add the onion and carrots and cook for about 5 to 7 minutes. Next, whisk in the flour, thyme, poultry seasoning, and the remaining salt and pepper and cook an additional 2 minutes.