It’s been a little chilly here in Phoenix – meaning a high in the 60’s. I know, we’re spoiled. One of the perks of having relatively mild winters and summers is that we have a longer growing season. For example, I have a bushel of basil and a large cantaloupe growing in my garden – past the middle of November. The last 6 months of my gardening have been nonexistent. I have watered every week and pruned minimally and some how there are a few survivors – the basil, the cantaloupe, Thai chiles and some jalapeño. I have decided that I’m letting the soil rest a bit (or actually letting myself rest if I’m being honest) and not planning to plant or till for at least another 4 weeks.
Now that the holidays are upon us it just gets busier, right? That pull to grab a freezer dinner or order take out or delivery is so strong. Generally that also goes along with – well there’s no healthy food or options around this time of year, I will just start my diet on January 1st. You don’t have to do that. You can make good choices now – like including multiple food groups at each meal. We all know one-pot dishes are amazing. They are even better when they are cooked in one pan AND have a variety of nutrients so you don’t even need a side dish. This is that. And it’s a dose of summer that can be delivered year round since it calls for frozen corn and the tomatoes cook up nicely bringing out a richer flavor.
During our dinner challenge a few weeks ago, Carver picked out this recipe from DALS – I think because the picture was nice and it involved two different types of meat. Once we made this and took the first bite we knew it would be with us for awhile. It has so much flavor and is a good hearty dish though it’s lighter than most beef stews or meatloaf. I will also say it makes a great lunch the next day. Even Cody and Sophie had their eye on it…
- 3 sausage links, cut into 2" pieces
- 3 boneless, skinless chicken breasts, cut into chunks
- 1 red onion, diced
- 8 ounces frozen corn kernels
- 1 cup cherry or grape tomatoes, halved
- ½ teaspoon chili flakes
- ¼ cup grated parmesan cheese
- ½ cup basil, chopped
- Preheat a large dutch oven over medium high heat and spray with nonstick cooking spray. Sear chicken and sausage on each side. Once chicken and sausage is browned on each side remove from pan and let rest in bowl.
- Spray dutch oven with nonstick spray and add in onion, cooking for 3-5 minutes until softened and translucent.
- Add corn, tomatoes, chili flakes, chicken and sausage to the pan. Season to taste with salt and pepper and let simmer for 5-7 minutes. If it starts to look a bit dry add in a splash of water (~1/4 cup).
- Before serving, mix in the cheese and basil until well-incorporated. Serve up nice and hot - no need for a side salad or even crusty bread, it's the perfect one-pot, one-dish meal!