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

SOUTHERN SAUSAGE AND BEAN DIP

 SOUTHERN SAUSAGE AND BEAN DIP

INGREDIENTS: 1 POUND GROUND SAUSAGE (I USED HOT BUT SWEET WOULD ALSO WORK), 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1 TSP OREGANO, THYME, PEPPER, 1/2 TSP SALT, 1/3 CUP WHITE WHITE, 1 CAN RINSED CANNELLINI BEANS, 1 CAN DICED TOMATOES, 8 OUNCES CREAM CHEESE, 3 CUPS BABY SPINACH, 1 CUP SHREDDED COLBY JACK CHEESE, 1/2 CUP GRATED PARMESAN

TOPPING: 1 CUP COLBY CHEESE AND 1 TBS PAPRIKA

SAUTE THE ONION AND GARLIC IN THE OIL 5 MINUTES, ADD THE GROUND SAUSAGE AND DRIED SPICES AND COOK UNTIL ALMOST DONE. ADD THE REST OF THE INGREDIENTS AND COOK ON A MEDIUM LOW HEAT UNTIL EVERYTHING IS MIXED. 

PUT IN A SPRAYED GLASS BAKING DISH, TOP WITH THE CHEESE AND THEN THE PAPRIKA AND COOK AT 375 FOR 25 MINUTES UNCOVERED.

CLAM CHOWDER

 CLAM CHOWDER

INGREDIENTS: 4 TBS BUTTER, 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 2 CHOPPED CELERY, 2 CHOPPED CARROTS, 3 CUPS CHOPPED POTATOES, 6 CLOVES CHOPPED GARLIC, 2 CUPS CLAM BROTH, 2 CUPS CHICKEN STOCK, 5 CANS CHOPPED CLAMS, 1/2 CUP FRESH PARSLEY, 1/2 CUP FRESH DILL, 3/4 CUP BLOODY MARY MIX, 1 TSP SALT, 1 TBS PEPPER

I SAUTÉED THE VEGETABLES IN THE OIL AND BUTTER UNTIL THE POTATOES WERE DONE, I ADDED EVERYTHING ELSE AND HEATED THROUGH. 

UTTICA GREENS

 UTTICA GREENS

INGREDIENTS: 1/4 CUP OLIVE OIL, 1 CHOPPED ONION, 6 CLOVES CHOPPED GARLIC, 1 CUP CHOPPED PROSCIUTTO, 1/2 TSP SALT, 1 TSP PEPPER, 1 TBS OREGANO, 1 BAG CHOPPED ESCAROLE, 1 CUP ITALIAN
BREAD CRUMBS, 1/2 CUP HOT AND SWEET SLICED CHERRY PEPPERS, 3/4 CUP  SHREDDED PARMESAN/PECORINO CHEESE

EXTRA OIL.

SAUTE THE ONION AND GARLIC IN THE OIL FOR 5 MINUTES, ADD THE  PROSCIUTTO AND COOK ANOTHER 2 MINUTES. ADD THE ESCAROLE, SALT, PEPPER AND OREGANO AND SAUTE UNTIL ESCAROLE IS SOFTENED.  TURN OFF THE SKILLET AND ADD THE CHERRY PEPPERS AND MIX THROUGHLY.

OVEN TO 350. 

PUT THE ESCAROLE MIX IN A SPRAYED GLASS BAKING PAN. TOP WITH BREAD CRUMBS AND CHEESE AND SPRINKLE SOME MORE OLIVE OIL ON TOP

COOK UNCOVERED 20 MINUTES

Note: If you are using fresh escarole, wash it thoroughly and chop it up before putting it in the skillet.  If you are worried about it being bitter, blanch it in boiling water for 2 minutes, drain thoroughly and then add to the skillet. 

If you're a vegetarian, just skip the prosciutto.

If you're gluten free, use gluten free bread crumbs. 

BLACK BEAN & CORN APPETIZER

 BLACK BEAN & CORN APPETIZER

INGREDIENTS: 1 CAN OF BLACK BEANS RINSED, 2 CUPS FRESH CORN ON THE COB, 1/2 DICED RED PEPPER, 1 DICED RED ONION, 1 CUP FRESH PARSLEY.

SAUCE: 1/2 CUP SOUR CREAM, 1/4 CUP MAYO, 1 TBS MILK, 1 TBS OLIVE OIL, 3/4 TSP CUMIN, 3/4 TSP CHILI POWDER, 1/2 TSP SALT, 1 TSP PEPPER, 1 TSP GARLIC POWDER

CHIPS - I USED BLACK BEAN SCOOPS

I MIXED THE SAUCE INGREDIENTS IN A SMALL FOOD PROCESSOR TO BLEND THE FLAVORS TOGETHER. 

MIX EVERYTHING AND SERVE WITH CHIPS!