Looking ahead at the temperatures, it looks like Rockdale will get up into the 60s, but nighttime temps will still be cold. I ran across this unique bean recipe recently. I love butter beans, but I would never have thought to add cheese. These should warm you up, although I will go heavier on all the spices listed.
Creamy Garlic Parmesan Butter Beans 2 tbsp extra-virgin olive oil 1 small yellow onion, chopped (about 1 cup) 6 cloves garlic, thinly sliced (about 3 tbsp) 1 tsp Italian seasoning 1/2 tsp cracked black pepper, plus more for garnish 1/4 tsp crushed red pepper, plus more for garnish 1-1/4 cups unsalted vegetable broth 2 ounces cream cheese, softened 1 cup grated Parmesan cheese 2 (15.5- ounce) cans no-salt-added butter beans, rinsed Roughly-chopped, fresh flat-leaf parsley for garnish (optional) 4 ounces crusty wholewheat baguette, cut into 4 pieces and toasted Heat 2 tablespoons oil in a large skillet over medium heat. Add chopped onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Add sliced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon cracked pepper and 1/4 teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
Add 1-1/4 cups broth; bring to a simmer over medium heat. Add softened cream cheese; stir until fully combined, about 2 minutes. Stir in 1 cup Parmesan. Add rinsed butter beans; simmer until the beans are heated through and the mixture has slightly thickened, about 3 minutes.
Garni sh with par s ley, cracked pepper and/ or crushed red pepper, if desired. Serve with toasted baguette.
—kwc— We are olive lovers in my house, especially mom and me. This recipe sounds very good and is healthy depending on what you serve with it. Some of that brown rice from last week’s column would be good. Good Mediterranean olives like Kalamata and Castelvetrano would work.
Mediterranean Lemon with Artichokes and Olives 4 bone-in, skin-on chicken thighs (or boneless if preferred) 2 tbsp olive oil 3 cloves garlic, minced 1 small onion, sliced 1 can (14 oz) artichoke hearts, drained and quartered 1/2 cup mixed olives (green and black) 1 lemon, thinly sliced 1/2 cup dry white wine (or chicken broth) 1 cup chicken broth 1 tsp dried oregano 1/2 tsp crushed red pepper flakes (optional) Salt and black pepper, to taste Fresh parsley, for garnish Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear skinside down for about 5 minutes until golden brown. Flip and cook for another 3 minutes, then remove and set aside.
Sauté aromatics: In the same skillet, add the onions and garlic, cooking until fragrant and softened.
Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce slightly.
Simmer with ingredients: Add the chicken broth, oregano, crushed red pepper, artichokes, olives, and lemon slices. Return the chicken to the skillet.
Cover and cook: Simmer for about 20 minutes until the chicken is cooked through and tender.
Garni sh and ser ve: Sprinkle with fresh parsley and serve hot. —kwc— There is absolutely nothing healthy about this next recipe. It’s just good, old comfort food and it will definitely warm you up.
Scarlette’s Chicken Spaghetti
1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 can Rotel original 1-1/2 cans chicken broth (14 oz) 1 can mushrooms (optional) 12 oz pkg of spaghetti noodles 1 rotisser ie chicken, shredded 1-1/2 cups cheddar, grated 1-1/2 cups Velveeta, grated Mix first 5 ingredients in a pan over medium heat. Add chicken. Cook spaghetti noodles according to package directions. Drain and put back in pan. Add cheese to noodles, stir until melted, then pour soup mixture over the noodles and mix. If it seems too thick add the other half can of broth.
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