(I salt and pepper then brown in cast iron pan and then bake until cooked through)
2 cups chicken stock
1/2 cup heavy cream
1/2 cup Mexican mozzarella cheese (or mozzarella if fine also)
1/2 onion chopped
3 minced garlic cloves
1/2 red pepper diced
1 pack sliced mushrooms browned in butter
1 package asparagus steamed
In pan you cooked chicken in, add onions, garlic and sauté. Then add stock and heavy cream, bring to a boil. Slice chicken and set aside. In pot quick steam the asparagus and then drain and set aside. (About 3 minutes) in sauté pan slice mushrooms, then brown mushrooms in olive oil and butter.
Let sauce boil until it begans to reduce. Then add in sliced chicken, mushrooms, peppers and let simmer for 5 minutes. Then add in cheese and mix until melted. You can serve over pasta or rice or eat just as it is. Top with fresh parsley for garnishing. Enjoy!
So I had left over chicken so I just diced it up and set aside. In a Dutch oven I added the onions, garlic and carrots along with olive oil and sautéed until onions and garlic where soft. I then removed and placed into a saucepan with the 2 cups chicken stock and brought to boil until carrots where soft. In the Dutch oven add butter and melt then add flour and mix into a reux, slowly add the milk half cups at a time until you have all milk in and there are no lumps from the flour/butter mixture. Bring to a boil and then add in boiling broth and veggies. Next add chicken and let boil for 10 minutes to let flavors come together add in spinach and boil another 2-3 minutes. Taste and salt and pepper as needed. Reduce heat and simmer for 10-15 minutes. Serve in bowl with crusty bread! (For bread I like to take Italian loaves, slice and drizzle with olive oil, basil and oregano, bake at 450 until golden brown, about 4-6 minutes)
6-8 duck breast diced (if fresh game meat I always soak breast in salt water for 1-2 days and rinse before using)
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 medium diced yellow onion
4 minced garlic cloves
2 cups chopped mushrooms
6 red potatoes diced
3/4 cup red wine
8 cups beef broth
1 1/2 tbsp dried rosemary
1 1/2 tbsp dried thyme
4 tbsp flour
First chop all meat, veggie and garlic. In cast iron Dutch oven drizzle with olive oil and add chopped duck. Salt and pepper and brown duck. Once browned add flour and make a rue when thick add broth slowly and make sure it doesn’t clump. Cover and let come to a boil. In a sauté pan add mushrooms and brown. Once browned add remaining veggies and garlic and drizzle with olive oil. Salt and pepper veggies and sauté until they began to tender. Once flavor is released and veggies start to soften add to Dutch oven. Pour in red wine, rosemary, thyme and potatoes. Bring everything to a boil. Cover and reduce heat and let simmer until stew begins to thicken. About 30-45 minutes. Taste, salt and pepper to taste. Serve with warm crusty bread. Enjoy!!
If you are working with fresh wild duck you should soak it for at least a day in salt water to pull the blood out of the meat. Then rinse meat and pay dry, Salt and pepper. In a cast iron skillet drizzled with olive oil. And add mushrooms and brown. Then add chopped onions and minced garlic and continue to sauté until translucent. Add sage and rosemary sprigs Move everything to side of pan and then place the duck breast in center of pan (add a tad more oil before placing down) then sear duck breast on both sides about 4 minutes per side. Once you have a nice sear pour in broth and wine and bring to a boil. Let boil and reduce by 1/3. About 8 minutes. Wile this is simmering cook cous cous in separate pan follow directions on package. Place cous cous in plate when finished cooking. When ready to serve slice duck and place on top of cous cous then Kassel the sauce over the top of cous cous and duck. Place fresh rosemary on for garnish and serve hot! Enjoy!
First you will want to brown chicken in cast iron pan. Drizzle pan with olive oil and 2 tbsp butter and heat pan. Salt, pepper and season chicken with oregano and basil and place into pan. I cook at a medium high heat to get a nice crisp on chicken, cover and let cook until chicken is done clear through. Remove chicken and place aside. In chicken drippings add minced garlic and fresh tomatoes, cover and simmer until tomatoes are soft and smoosh (technical term right here) easily. Add can of tomatoes and artichokes then salt and pepper. Simmer a few minutes and then add in chopped fresh basil about 4-6 large leaves. Pour in 1 cup chicken broth and 1 cup starchy water left over from boiling noodles. (Boil noodles with salt water and olive oil) drain and set aside. Save another 1/4 cup starchy water to pour over noodles. In a serving dish place noodles and pour reserved water over and mix until noodles are loose. Then add in jar of tomato pesto. One pot of tomatoes has reduced a little about 10-15 on low boil pour mixture over noodles. Slice chicken and place on top and add a few more fresh basil leaves. Serve with crusty bread and a salad. Enjoy!
First you’ll need to slice chicken breast into strips, salt and pepper and add to cast iron skillet drizzled with olive oil. Let chicken began to cook and then squeeze half a lime over chicken and add chopped cilantro about 1 tbsp or more. Add a 1/2 tsp cumin and finish cooking chicken try to get them browned and crispy. Sprinkle another tsp cilantro over chicken and set aside . On sheet pan place Italian bread that you have buttered and added a dash of garlic salt and place into oven at 425 until golden brown. Next slice avocados, roasted red peppers and red onion. In bowl mix 4 tbsp mayo with 1/2 tsp cayenne pepper and then spread onto cooked Italian toast. Add the chicken, avocados, roasted peppers, onions and fresh cilantro. Serve with a lime wedge and enjoy!
First slice chicken into thin pieces and salt and pepper. Drizzle olive oil into hot cast iron skillet and add sliced chicken. Brown chicken about 5 mins. Move chicken to side of pan and add minced garlic sliced jalapeños and tomatoes let cook in juices for 2 minute or until garlic is translucent and jalapeños start to soften. Remove chicken and veggies from pan and set aside. In same skillet add a little more olive oil and flour and make into a rue. Then add in chicken broth and heavy cream. Bring to a boil add salt and pepper to taste them drop in the cheese and mix until melted. Pour chicken and veggies back into pan and mix well. Next tKe a sheet pan and turn oven on to 425. Place sour dough bread on and drizzle with olive oil and sprinkle basil, oregano and a little garlic salt on top of bread. Place into oven until golden brown. To serve place toast on plate and add chicken to top. Top with fresh cilantro, cherry tomatoes and sliced jalapeños. Enjoy!
First you will need preferably a cast iron pan, drizzle with olive oil to coat bottom of pan and heat, add two tbsp butter. Salt and pepper the chicken and place into pan to sear. I usually take my “floppy” lids and push the chicken down to get s better sear. Turn over after you have a crispy brown skin. Then squeeze both lemons over the chicken and drop lemons flesh side down into pan with chicken. Add garlic and heat until garlic starts to become translucent. Drop in cherry tomatoes and 1 cup chicken stock. Sprinkle chicken with dried basil and place into oven at 450 for 15-20 minutes until chicken is cooked all the way through. While chicken is cooking bring water to boil and cook noodles as directed. Drain and set aside. Drizzle pasta with a little more olive oil and add salt and pepper to taste. Top with fresh Parmesan cheese and fresh basil. When chicken is done remove chicken from pan bring drippings and stick to a boil if you would like s thicker sauce add a rouge of flour and stock mixture. Pour over pasta and place chicken on top of pasta and serve!