🚨Full no-recipe recipe alert🚨 Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love. Great game day food!
Pizza Sausage Rolls
Baked goods, Breads, Italian, Kid-Friendly
Prep Time: 20 mins Cook Time: 30 mins Servings: Yield: 4 servings Source: skinnytaste.com
For bagel dough:
1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield
1 egg white, beaten (whole egg works fine too)
sesame seeds, for topping (optional)
2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio
4 slices provolone or mozzarella cheese
8 teaspoons pizza sauce or marinara
marinara sauce, for serving (optional)
Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.
Divide in 4 equal balls.
Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.
Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.
Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.
Carefully bring both sides of the dough up, wrap one side around the sausage then the other.
Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.
Repeat with remaining dough, sauce, cheese and sausage.
Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.
Allow to cool for 5 minutes then slice into 6 pieces and serve.
*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.