Carrots, celery, onions and garlic. The broth is 1.5 cups beef broth, 1/2 cup of red wine, .5 tsp garlic powder, .5 tsp onion powder and 1/8 cup Worcestershire, 1 sprig fresh rosemary. 1.5 lbs short ribs, seasoned and browned in a skillet. Served over Parmesan cous-cous. Slow cooked 8 hours.
4 chicken thighs
1 shallot chopped
¼ large yellow onion – cut thin
2 garlic cloves minced
1 8oz. container of white common mushrooms sliced
½ cup Marsala wine (from Marsala Italy)
½ cup cream
½ cup chicken stock/broth
Garnish with Italian Parsley
1 TBSP olive oil
2 TBSP butter
First I want is to make sure the chicken is thoroughly cooked. I cut two deep slices into the chicken (skin side up) perpendicular to the bone. As I cut I want to feel the bone against the blade. This makes sure the chicken is cooked inside. The reason I want thighs is the meat is juicier when it is on a bone as it cooks. I then cover them in olive oil, season with S&P and cook in 450° oven mid rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare shallots, yellow onion, garlic and mushrooms. Saute in butter. Add Marsala wine, cream and ½ cup of chicken fluids/broth.
Add the chicken and spoon on the broth. Cook in 350° oven 15 minutes. Serve over Parmesan couscous.
1½ pound boneless beef chuck roast, cut into 1-inch cubesPour oil on the bottom of the slow cooker. Add the chopped onions. Add the meat. Mix all else except corn starch in a bowl and stir. Pour in then cooker and cook two hours on high. Reduce the temp to Low. Mix the corn starch in a little cold water, blend and add to the dish and stir. This will thicken it. Cook until the meat is tender (~2 more hours). Serve over rice.
(Click on pics to enlarge)
This is a French blend with Herbs de le Ron.
Serves 2
Make 2 deep cuts in the chicken on the skin side to the bone so it will cook faster. Combine everything in a large bowl and mix with your hands to make sure to get the olive oil and herbs on everything. Cook in a 450⁰ oven cook one hour or until the chicken is cooked and crispy.
(Updated 11/28/20)
• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• S&P
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan
De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.
Ducks Mahal 