Matt brought home chicken and jalapeno sausage and asked that I make him something for dinner with it. I had several green tomatoes to use, so this was what I came up with. I served it with a loaf of fresh rustic cheddar bread.
1 tablespoon olive oil
1 small onion, chopped
1 large garlic clove, minced
1 12 oz package Chicken Sausage with Jalapenos (or your favorite sausage variety), sliced
3 large green tomatoes, chopped
1 can chicken broth
1/4 cup fresh cilantro, snipped
1/2 cup whipping cream
salt and pepper to taste
shredded Colby Jack cheese, for garnish
Heat oil over medium heat in a large saucepan or Dutch oven. Add onion and sauté about 5 minutes. Stir in garlic and sausage; sauté another couple minutes.
Add tomatoes, broth and cilantro; increase heat to high. Bring to a boil; reduce heat, cover and simmer for about 15-20 minutes.
Remove from heat and stir in cream. Add salt and pepper to taste.
Serve topped with cheese, if using, alongside a thick buttered slice of bread.
Rustic Cheese Bread
1 c warm water
2 T olive oil
1 cup shredded sharp cheddar cheese
3 c flour
2 t sugar
1/2 t Salt
1 1/2 t yeast
Place ingredients except cornmeal in bread machine according to manufacturer's directions. Process on dough setting.
Sprinkle large cookie sheet with cornmeal. Set aside.
After dough cycle is complete, place dough on lightly floured surface and punch down. If dough is sticky, knead in additional flour before shaping. Cover with a towel and let rest 15 minutes.
Shape dough into baguette about 12? long. Place loaf on prepared cookie sheet. Cover and let rise in a warm place for 20-25 minutes or til doubled in size.
Preheat oven to 375°F. With a sharp knife, make one deep lengthwise cut in top of loaf. Bake for 25-30 minutes or til loaf sounds hollow when tapped.
Note: for a softer loaf, brush hot baked bread with butter before serving.