Saturday, March 8, 2014

Socialslave's Mulligan Stew

Mulling over the Mulligan
slave doesn’t golf! To me, “Mulligan” was just a good old Irish name, more attached to a stew than to a game of golf.
Then, by accident, slave learned it was a golf term indicating a free “do-over”! (Simply drop another ball and trying again with no penalty.) Ah, how often could we use that maneuver? slave emphatically needs a Mulligan!
So, when it thought about March recipes, of course Irish dishes pop into mind. How about a “Mulligan Stew”? OK, give me a break, i've been fighting the Martian Death Flu for more than a week, maybe the codeine had an effect on my thought processes. :-)
Anyway, this chicken based “make over” stew will keep your special one warm. However from the taste, He'll never know how healthy it is!
1½ pounds of boneless, skinless chicken breast
½ lbs reduced fat country style sausage
2 stalks celery, cut into bite-size pieces
1 cup baby carrots
1 onion, chopped
5 cloves garlic
2 (14 1/2-ounce) cans diced tomatoes with juice
2 (15-ounce) cans Northern (navy) beans, drained & well rinsed.
1 (14-ounce) can low-salt chicken broth
1 teaspoon Herbs De Province
2 tsp baking soda

Break up the sausage in the skillet and cook over a medium heat until completely cooked and no longer any traces of pink! Transfer to paper towel lined plate to drain.
Add chicken into the reserved grease and cook until out side is browned, turning once, 2 to 3 minutes per side.

Transfer to a plate and cut into bite sized pieces. Turn down the heat on the leftover grease to a low to medium low. While that cools slightly, spray the crock pot with cooking spray and set to high to warm.

Add the drained beans, the loose sausage and the chicken chucks, cover and get back to the stove.

Add the celery, carrot, and onion to the pan. Season with herbs, salt and pepper. Sweet the vegetables until the onion is translucent, about 8 minutes. Dish out most of the vegetables into the crock pot, leaving some in the pan. Increase heat on pan to high, pour in vinegar, and cook, stirring with a wooden spoon to scrape up any browned bits, until it has reduced by about half, 2 – 4 minutes.

Stir in the tomatoes with their juices, continue stirring. Now carefully sprinkle the baking soda into this. Remember that you are adding a base (soda) to an acid (vinegar and tomatoes) so you are going to get a foaming action! This is ok, just stir and watch it so no bubbles over the side. Cook about 6 minutes.

Pour contents of pan over the top of the food in the crock pot and give it a quick stir with a wooden spoon.
Now take the skinned garlic cloves and make one cut down the length. If any green line is there, use the point of the knife to remove. Sprinkle these slivers over the top of your stew and cover!
Change the setting to LOW and cook on for 7 to 8 hours.

You can make a topping to sprinkle over the stew by mixing a 1/4 cup of panko style breadcrumbs and 2 tsp of chopped parsley in a no stick pan and heat over medium high heat until it turns golden and crisp and the parsley is fragrant. Add 1/4 cup of Parmeasisn Cheese and mix Serve warm in a small dish to the side for guests to sprinkle a spoonful over their portions.

Complete the meal with a store bought bread that you finish baking in the oven.

Hope you love this makeover Mulligan Stew!

Guess slave did get a “Mulligan” from My Master Indy! He's the greatest!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon


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