Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

Yields: 6 servings Prep time: 15 minutes Cook time: 45 minutes Ingredients: 1 pound andouille sausage, sliced 5 slices bacon, chopped 1 large onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, undrained 1 (15 ounce) can tomato sauce 1 cup chicken broth 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon black pepper 1 1/2 cups long-grain rice, uncooked Instructions: Cook bacon and sausage: In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Remove the bacon and set aside on paper towels, reserving the bacon grease in the pot. Add the andouille sausage to the pot and cook until browned. Remove the sausage and set aside with the bacon. Sauté vegetables: Add the onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Combine ingredients: Return the cooked sausa...

Yields: 6 servings Prep time: 30 minutes Cook time: 1 hour 50 minutes Ingredients: 1 (2 1/2- to 3-lb.) whole chicken 2 celery stalks, roughly chopped (about 1 cup) 2 medium carrots, roughly chopped (about 1 cup) 2 quarts water 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper 2 cups all-purpose flour, plus more for work surface 1/2 teaspoon baking soda 3 tablespoons vegetable shortening 3/4 cup whole buttermilk Chopped fresh chives (for garnish) Instructions: Simmer chicken: Place the chicken, celery, carrots, water, and 2 teaspoons of salt in a Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the chicken is tender, about 1 hour. Prepare chicken: Remove the chicken from the broth and let it cool slightly. Once cool enough to handle, remove and discard the skin and bones. Cut the chicken meat into bite-sized pieces. Bring the broth back to a boil over high heat and stir in the remaining 1/2 teaspoon of salt and the bla...

Prep Time: 30 minutes Cook Time: 6-8 hours (Slow Cooker) / 2-3 hours (Oven) Servings: 6 Ingredients: 8 ounces thick-cut bacon, diced 2 1/2 to 3 pounds beef chuck roast, cut into 1-inch cubes 1 1/2 teaspoons kosher salt, plus more for the meat Freshly ground black pepper 2 cups red wine, divided 2 medium yellow onions, thinly sliced 3 medium carrots, diced 3 medium celery stalks, diced 2 cloves garlic, minced 1 tablespoon tomato paste 3 to   4 fresh thyme sprigs   1 bay leaf 1 cup low-sodium chicken or beef broth, plus more as needed 1 pound white button mushrooms, sliced Serving Options: Chopped fresh parsley leaves Cooked pasta, or crusty baguette Instructions: Sear the beef: Cook bacon until crisp. Sear beef in batches, then deglaze with wine. Sauté vegetables: Cook onions, carrots, celery, and garlic. Cook mushrooms: Sauté mushrooms until golden brown. Slow Cooker Method: Combine beef, vegetables, broth, wine, herbs, and bay leaf in slow cooker. Cook on LOW for ...