FRENCH ONION CHICKEN

 FRENCH ONION CHICKEN

INGREDIENTS: 1/2 DOZEN BONELESS CHICKEN THIGHS, 2 WHITE ONIONS, 1 YELLOW ONION, 1 PURPLE ONION, 4 SCALLIONS, 8 GARLIC CLOVES, 2 TBS GARLIC POWDER, THYME, SALT & PEPPER, 4 TBS BUTTER, 2 TBS OLIVE OIL, 2 TBS FIG BALSAMIC VINEGAR, 2 CUPS BEEF BROTH, 6 SLICES SWISS CHEESE, 2 TBS FLOUR

GARNISH: FRESH PARSLEY

I USED A DUTCH OVEN FOR THIS RECIPE

THINLY SLICE THE GARLIC AND ONIONS AND SAUTE FOR 45 MINUTES IN THE BUTTER AND OIL. AFTER 25 MINUTES, ADD THE VINEGAR AND KEEP STIRRING OFTEN. SET ASIDE.

SEASON BOTH SIDES OF THE CHICKEN WITH THE DRY SPICES AND SIT ON COUNTER FOR HALF HOUR BEFORE COOKING SO THEY AREN'T REALLY COLD. FRY IN THE SAME PAN YOU COOKED THE ONIONS FOR 3 MINUTES PER SIDE. 

MIX THE FLOUR IN THE BEEF BROTH AND CONTINUE TO STIR UNTIL THE FLOUR DISSOLVES. ADD THE BROTH MIX TO THE PAN. ADD THE ONIONS, COVER AND COOK ON A MEDIUM LOW HEAT FOR 15 MINUTES. 

ADD A PIECE OF CHEESE ON EACH PIECE OF CHICKEN. TURN OFF THE HEAT, COVER AND WAIT 5 MINUTES. 

GARNISH WITH LOTS OF FRESH PARSLEY. 

WHITE CHILI

 WHITE CHILI

INGREDIENTS: 1 POUND GROUND PORK, 1 POUND GROUND TURKEY, 2 HOT ITALIAN SAUSAGE LINKS (TAKE THE MEAT OUT OF THE CASING AND PULL IT INTO SMALL PIECES)

1 WHITE ONION, 2 CELERY, 1 WHITE OR YELLOW CARROT, 1 CUP CABBAGE, 8 CLOVES GARLIC, 2 SCALLIONS   CHOP ALL THE VEGETABLES INTO SMALL PIECES BUT NOT DICED.

1 TBS CUMIN, 1 TBS OREGANO, 1 TEASPOON SALT, WHITE PEPPER AND CINNAMON, 1/2 TSP CAYENNE PEPPER

2 TBS OLIVE OIL

5 CUPS CHICKEN STOCK, 2/3 CUP WHITE WINE

GARNISH: FRESH PARSLEY OR CILANTRO, SHREDDED MEXICAN CHEESE AND SOUR CREAM.

SAUTE THE VEGETABLES IN THE OIL FOR 5 MINUTES, ADD THE MEATS AND KEEP STIRRING UNTIL THE MEAT IS ALMOST COOKED, ADD EVERYTHING BUT THE GARNISH AND COOK ON LOW FOR A HALF HOUR. 

GARNISH HOW YOU LIKE AND ENJOY!

ASIAN CUCUMBER SALAD

 ASIAN CUCUMBER SALAD

INGREDIENTS: 1 ENGLISH CUCUMBER SLIGHTLY PEELED AND CHOPPED, 1/2 TSP SALT, 4 CHOPPED SCALLIONS, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/4 CUP RICE VINEGAR, 1 TBS SOY SAUCE, 1 TBS SESAME OIL, 1 TBS MAPLE SYRUP, 1 TSP CHILI GARLIC SAUCE

GARNISH: SESAME SEEDS OR NORI SEAWEED SEASOING

MIX EVERYTHING REALLY WELL AND LET SIT FOR AT LEAST AN HOUR BEFORE SERVING