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the Savings issue

Chicken, Okra & Tomato Brunswick Stew Serves 6-8

Okra and tomatoes go together like red beans and rice. Brunswick Stew is a Southern take on tomato-basedmeat- and-vegetable soup. We used leftover Rouses rotisserie chicken, but you can substitute raw chicken, turkey, pork, beef or rabbit, which we sell in our Butcher Shop — just make sure themeat is fully cooked before serving. We kept it simple with just okra and tomatoes, but if you want a thicker stew, add lima beans, corn and carrots. WHAT YOU WILL NEED 2 tablespoons Rouses vegetable oil 2 cup chopped onion 5 cloves garlic, minced 3½ cups diced fresh tomatoes (or 1 28-ounce can) 3 cups chicken stock 1 Rouses rotisserie chicken, deboned ½ cup barbecue sauce 2 teaspoons salt 1 teaspoon black pepper 2 teaspoons paprika 2 cups sliced okra, fresh or frozen Hot sauce, to taste HOW TO PREP Heat oil in a black iron skillet or Dutch oven over medium heat. Add onions and garlic and sauté onion for 5 minutes, stirring occasionally. Add tomatoes, chicken stock, chopped chicken, barbecue sauce, salt, pepper and paprika, and stir to combine. Bring mixture to a boil, reduce heat to simmer, and cook for 30 minutes. Add okra and continue to simmer for 20 minutes. Season with hot sauce before serving.

Baked Squash & Rice Serves 6 WHAT YOU WILL NEED 2  butternut squash (about 3 pounds total) 2 cups chicken broth  1 cup water 1 teaspoon Rouses Extra Virgin olive oil  cup uncooked Arborio or other short-grain rice ¼ cup dry white wine (Pinot Grigio, Sauvignon Blanc or an unoaked Chardonnay) ¼ teaspoon dried thyme ½ teaspoon salt ¼ teaspoon black pepper Fresh parsley for garnish HOW TO PREP Preheat oven to 350 degrees. 1 1 cup diced onion  2  garlic cloves, minced 1

tablespoon chopped fresh or 1 teaspoon dried sage

Place squash on a baking sheet. Cook for 30 minutes or until tender. Remove from oven and let cool. Peel squash and cut in half length-wise. Using a fork or spoon, remove seeds and membranes; discard. Cut one squash into ½-inch cubes (leave the other one intact). Raise oven temperature to 400 degrees. In a medium saucepan, bring broth, water, and sage to a simmer. On a separate burner, heat oil in large, nonstick skillet over medium-high heat. Add onions and garlic and sauté until wilted, about 6 minutes. Pour in rice and sauté to coat. Add squash, broth mixture, white wine, thyme, salt and pepper and cook for 5 minutes, stirring occasionally. Coat a large baking dish with cooking spray. Place hollowed squash in the dish and fill with rice mixture. Bake at 400 degrees for 30 minutes. Garnish with fresh parsley.

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MY ROUSES EVERYDAY SEPTEMBER | OCTOBER 2015