GREENS AND BEANS

 GREENS AND BEANS

INGREDIENTS: 2 BUNCHES ESCAROLE WASHED THOROUGHLY AND CUT UP, 1/2 CUP CHOPPED GARLIC, 4 TBS BUTTER, 1/4 CUP OLIVE OIL, 1 CAN CANNELLONI BEANS DRAINED BUT NOT RINSED,  1/2 CUP CHICKEN STOCK, 1 TSP CRUSHED RED PEPPER

OPTIONAL: SALT AND/OR GRATED PARMESAN CHEESE

SAUTE THE GARLIC IN THE OIL AND BUTTER FOR 3 MINUTES, ADD ESCAROLE AND SAUTE FOR ANOTHER 5 MINUTES. ADD EVERYTHING ELSE AND SIMMER 10 MINUTES. TASTE AND ADD MORE PEPPER OR A LITTLE SALT AS NEEDED. YOU CAN ALSO ADD PARMESAN CHEESE INSTEAD OF SALT. THAT'S WHAT I OFTEN DO.

GREEN BEAN & ARTICHOKE CASSEROLE

 GREEN BEAN & ARTICHOKE CASSEROLE

INGREDIENTS: 1 POUND FRENCH GREEN BEANS, 1 SLICED RED ONION, 2 CANS UNMARINATED ARTICHOKE HEARTS CUT INTO PIECES, 1 POUND SLICED MUSHROOMS, 1/2 CUP CHOPPED GARLIC, 1/4 CUP OLIVE OIL, 4 TBS BUTTER, 1 TSP SALT & PEPPER, 2/3 CUP SEASONED PANKO, 1/2 CUP GRATED PARMESAN CHEESE

EXTRA OLIVE OIL TO DRIZZLE ON TOP

SAUTE GARLIC, ONION & MUSHROOMS IN THE OIL AND BUTTER UNTIL SHROOMS GET WILTED. ADD THE GREEN BEANS AND COOK FOR ANOTHER 5 MINUTES. ADD THE PANKO AND PARMESAN CHEESE AND MIX THOROUGHLY. 

HEAT OVEN TO 325. PUT IN A SPRAYED GLASS PAN, DRIZZLE A LITTLE MORE OLIVE OIL ON TOP.  COVER & COOK FOR HALF HOUR.

ENJOY!!!

CREAMY PARMESAN CHICKEN

 CREAMY PARMESAN CHICKEN

INGREDIENTS: 4 LBS. BONELESS CHICKEN THIGHS, 3 TBS BUTTER, 3 TBS OLIVE OIL, 1 PINT HEAVY CREAM, 1 CUP CHICKEN STOCK, 1 CUP SHREDDED SUN-DRIED TOMATOES, 1 CUP PARMESAN CHEESE, 6 OUNCE TOMATO PASTE, 2 TBS BASIL, 1 TBS CRUSHED RED PEPPER, 4 CUPS FRESH BABY SPINACH, SALT & PEPPER

SPRINKLE CHICKEN WITH SALT AND PEPPER AND FRY IN THE BUTTER AND OIL UNTIL BROWNED ON BOTH SIDES BUT NOT COOKED THROUGH. SET ASIDE. 

ADD EVERYTHING ELSE TO YOUR POT (EXCPET THE SPINACH) AND SIMMER FOR TEN MINUTES. 

ADD THE CHICKEN AND SIMMER ON LOW FOR AN HOUR. 

ADD THE SPINACH AND SIMMER FOR 5 MORE MINUTES. 

YOU'RE GOING TO WANT TO DRINK THE SAUCE!

MUSHROOM RISOTT0

 MUSHROOM RISOTTO

INGREDIENTS: 3 TBS OLIVE OIL, 2 CHOPPED SHALLOTS, 6 CLOVES CHOPPED GARLIC, 4 TBS BUTTER, 6 CUPS CHICKEN BROTH, 1 POUND MUSHROOM BLEND, 1 1/2 CUPS ARBORIO RICE, 1/2 CUP WHITE WINE, 1/2 CUP PARMESAN CHEESE, 1/2 CUP FRESH CHIVES, SALT & PEPPER TO TASTE.

SAUTE THE GARLIC, MUSHROOMS AND SHALLOTS IN HALF THE BUTTER AND OIL FOR 8 MINUTES. SET ASIDE

ADD THE REST OF THE BUTTER AND THE RICE TO THE PAN AND LIGHTLY BROWN (ABOUT 3 MINUTES)

ADD ABOUT ONE CUP OF BROTH TO THE PAN AND STIR OFTEN. AS THE LIQUID DISAPPEARS, ADD ANOTHER CUP. KEEP DOING THIS UNTIL ALL THE STOCK IS USED UP. WHEN I PUT THE LAST OF THE STOCK IN THE PAN, I ADDED THE WINE, CHEESE AND CHIVES. SEASON TO YOUR LIKING AND SPRINKLE SOME FRESH CHIVES ON TOP SO IT LOOKS PRETTY!

DELICATA SQUASH

 DELICATA SQUASH

YOU CAN EAT THE SKIN!!!!

2 SQUASH, OLIVE OIL, SALT AND PEPPER. 

THAT'S IT!

PREHEAT OVEN TO 400. YOU'LL NEED 2 DELICATA SQUASH - WASH THOROUGHLY, CUT OFF THE ENDS AND SLICE IN 1/2 - 3/4  INCH SLICES. PUT ON AN OLIVE OIL SPRAYED COOKIE SHEET. SPRAY SOME OLIVE OIL ON THEM, SPRINKLE A LITTLE SEA SALT AND BLACK PEPPER ON THEM AND THROW THE TRAY IN THE OVEN.

COOK 15 MINUTES, TURN OVER AND COOK ANOTHER 15. YOU'RE GOING TO LOVE THEM! 

HINT: IF YOU WANT THEM TO CARAMELIZE, COOK THEM AN ADDITIONAL 5 MINUTES PER SIDE. 

SPAGHETTI AGLIO E OLIO

 SPAGHETTI AGLIO E OLIO

INGREDIENTS FOR 2 PEOPLE: 1/2 POUND SPAGHETTI, 1 TBS BUTTER, 1 TBS ROASTED GARLIC CHICKEN BROTH WITH 1/2 CUP WATER, 1 CUP EXTRA VIRGIN OLIVE OIL, A TON OF SLICED FRESH GARLIC (ABOUT 1/2 CUP), 1 TSP CRUSHED RED PEPPER.

GARNISH: FRESH TOMATOES,  BASIL AND PARMESAN CHEESE

GENTLY SAUTE THE GARLIC IN THE OIL AND BUTTER  SO IT DOESN'T BURN FOR FIVE MINUTES, ADD THE STOCK AND RED PEPPER AND SIMMER ON A LOW HEAT FOR AT LEAST 20 MINUTES. 

MIX WITH PASTA, GARNISH AND ENJOY!

SPINACH ARTICHOKE DIP STUFFED SHROOMS

 SPINACH ARTICHOKE DIP STUFFED SHROOMS

INGREDIENTS: DOZEN LARGE WHITE MUSHROOMS (OR PORTOBELLAS), 1 SMALL DICED ONION, 4 CLOVES CHOPPED GARLIC, 2 TBS OLIVE OIL, 1 POUND FRESH BABY SPINACH, 1 CAN UNMARINATED ARTICHOKE HEARTS, 4 OUNCES SOFT CREAM CHEESE, 1/4 CUP SOUR CREAM, 1 TBS BLACK PEPPER

GARNISH: SHREDDED MEXICAN CHEESE  AND PAPRIKA

I SAUTÉED THE ONIONS AND GARLIC IN THE OIL FOR 2 MINUTES, ADDED THE SPINACH UNTIL IT WILTED. I PUT EVERYTHING IN A FOOD PROCESSOR UNTIL MIXED THOROUGHLY AND CHOPPED SMALL.  SCOOP OUT THE INSIDES OF THE MUSHROOMS, STUFF THEM, GARNISH WITH CHEESE AND PAPRIKA, PUT ON A FOIL LINED BAKING SHEET THAT HAS BEEN SPRAYED WITH COOKING SPRAY AND COOK FOR 20 MINUTES ON 350. YOU CAN ALWAYS BROIL THEM FOR A COUPLE MINUTES AT THE END TO MAKE THEM PRETTIER!