Quick Coq Au Vin

Simple and quick.

Ingredients:

4 bacon slices coarsely chopped
4 skinless chicken breasts
3 tbls chopped fresh Italian parsley
8 large shallots
2 cloves garlic
1 1/2 cups red wine
1 1/2 cups chicken broth
4 tsp flour

Preheat oven to 300 degrees
Sauté bacon until crisp
Transfer to bowl
Sprinkle chicken with salt, pepper, and parsley
Add to drippings to skillet
Sauté until cooked through
Then place in oven to keep warm

Add mushrooms and shallots to skillet sprinkle with salt and pepper
Sauté until brown
Add garlic toss for 10 seconds
Add wine, 1 1/4 cups broth, bacon, and 1 tsp parsley

Add 1/4 cups of broth to flour in small cup
Stir till smooth
Add flour mixture to sauce cook until thickens
3 to 4 minutes
Arrange chicken on platter and cover with sauce

Emily thought that this meal was from Outback steakhouse.
It is so good

Cherry Tomato Pizza Margherita

My Katie made this pizza for dinner last night and I did not have cherry tomatoes so we substituted a can of diced tomato. Wow was it good. Looks like gourmet pizza.

1 13.8 ounce tube of refrigerator pizza dough
1 tbs extra virgin olive oil
1 12 ounce bag cherry tomato (we substituted a can of diced)
1 clove of garlic crushed
1/2 tsp fennel seed coarsely crushed in plastic bag
1/4 tsp diced crushed red pepper
1 4 ounce ball fresh mozzarella in water, diced
1/3 cup chopped fresh basil


Position rack on top shelf of oven
Heat oven 425 degrees
Unroll dough on heavy baking sheet
Fold over edges to make border
Heat skillet over high heat add oil, tomatoes, sprinkle salt and pepper
Sauté until tomatoes are charred about five minutes
Transfer to large bowl
Mix garlic, fennel, crushed red pepper using back of fork crush ingredients together
Add tomatoes and crush together
Season with salt and pepper
Toss cheese and chopped basil in bowl
Sprinkle cheese evenly over pizza crust
Spoon on tomato mixture in dollops, leaving some cheese mixture uncovered
Bake until crust is crisp and brown about 25 - 30 minutes
Loosen with metal spatula and slide onto board garnish with fresh basil leaves

Yummo

Chicken and dumplings

This is a different type of dumplings that are cornbread based. Very good

Ingredients for the soup:

2 tbls olive oil
1 (3) pound chicken breast
1/4 cup four seasoned with salt and pepper
1 medium onion pealed and diced into small pieces
2 carrots peeled and cut into hunks
1 bay leaf
2 stalks of celery cut into small pieces
1 sprig of thyme
1/4 tsp turmeric
Kosher salt and ground black pepper
4 cups chicken broth
Frsh parsley

Dumplings:
1 1/2 cup flour
2 tsp baking powder
1/2 cup coarse ground cornmeal
1 tbls sugar
1 tsp kosher salt
1 3/4 cup heavy cream

In large heavy pot heat oil oil
Dregs chicken in seasoned flour than brown over medium heatnremove and set aside
Add onions to pot cook for two minutes
Add carrots, celery, bay, leaf thyme, turmeric, salt and pepper cook for one minute
Stir in broth
Return chicken to pot cover and simmer 15 minutes

Meanwhile in large bowl combine first five ingredients for dumplings
Add cream and mix until combined
Drop heaping spoonful of dumpling mixture into pot cover and simmer 12 minutes more

Chicken Parmesan Burgers

I have never cooked with ground chicken before and was a little nervous about how this recipe would turn out. I was also afraid of my families response to ground chicken burgers.
They turned out looking quite gourmet and the taste was fabulous.

Ingredients:
10 1/2 inch sliced French bread. This is the buns for your burgers
2 slices French bread diced
4 tbls minced basil plus 4 large basil leaves
3/4 cups marinara sauce
12 ounces ground chicken (this makes 4 burgers)
2 tbps extra virgin olive oil
1 tbsp grated onion
1/4 tsp salt
4 ounces whole milk mozzarella cheese

Blend diced bread and Parmesan cheese yo fine crumbs
Transfer to pie dish mix in 2 tbls minced basil
Mix marinara and 2 tbls basil in small saucepan
Transfer 1 1/2 tbls sauce to large bowl. Add chicken and 1/2 tsp oil, onion and salt
Sprinkle with pepper
Shape into four patties
Coat with crumb mixture
Heat sauce over low heat
Heat 1 1/2 tbls oil in non stick pan
Cook patties until bottoms are crusty about 4 minutes
Turn and top with cheese
Cook three more minutes
Cover and cook until cheese is melted to desired tenderness
Assemble burgers on toasted French bread
Add marinara, basil leaves and enjoy

My husband loved these so much he had three!

Roasted Beef Tenderloin

This meal was melt in  your mouth good.  I improvised a little.  There were no left overs.
MMMM...good.

2 Tbls extra virgin olive oil
1 1/2 Tbls finely chopped rosemary
1/2 Tbls. finely chopped garlic
1/2 Tbls finely chopped thyme
2 1/2 tsp. salt
3/4 tbp. pepper
1 (2 pound) piece on beef tenderloin
1 1/2 pound small red potatoes halved
5 carrots about pound
1/3 cup chicken broth


Preheat oven to 400 degrees.
Put 1 Tbls. oil and 1/2 Tbls rosemary, garlic, thyme, 1 1/2 tsp of salt and 1/2 tsp pepper in small bowl and mix well.  Rub meat with mixture: set aside

heat remaining 1 tbls of oil in large skiller over med heat.  Add Beef and cook, turning occasionally until deep golden brown all over about 10 minutes.  Trasfer beef to a large plate and set aside.  put potatoes, carrots, remaining 1 Tbls rosemary, 1 tsp salt, 1/4 pepper into a large bowl.  drizzle any remaining dripping in skillet over potatoes and carrots and toss.  Transfer to a large roasting pan and spread out in even layer. top with tenderloin

Heat same skillet over medium heat add broth and cook, stirring to scrape up any browed bits for 30 seconds.  Pour pan drippings over beef.  Roast 20 to 25 minutes. 

Transfer beef to platter and cover in foil.  Set aside

Toss potatoes and carrots and continue to roast until tender and golden brown about 10 minutes more.
Transfer to serving bowl.  Cut beef into slices and serve with pan drippings drizzled over the top

I substitutes Apple juice for the chicken broth.  It gave the glaze a sweeter taste.

Enjoy.  Only 280 calories per serving

Barbecued Korean-Style Steak with Grilled Veggies

If you want your family to think you are an incredible cook, you need to make this meal.  The steak just melts in your mouth and is absolutely delicious.

Feel free to try other veggies in this recipe, such as zucchinii and asparagus.

Ingredients:
3 Tbls. soy sauce
2 Tbls. rice vinegar
3 cloves garlic minced
1 Tbls. grated fresh ginger
5 tsp. sesame oil
2 Hanger steaks, also knowns as Skirt steak 1 pound each
3 red bell peppers
12 large white mushrooms
2 bunches greeen onions
1/2 tsp fine sea salt
1/2 tsp ground black pepper

in large bowl combine soy sauce, vinegar, garlic, ginger and 2 tsp. sesame oil.  Add steaks and marinate at least 2 hours or overnight
prepare a grill for high heat cooking,  place bell peppers, mushrooms and green onions in large bowl and toss with salt and pepper and 3 tsps. sesame oil.
remove steaks from marinade grill to desired doneness about 5 minutes per side.  let steak rest for 10 minutes.

this meat would be fabulous for fajitas.  Absolutely the best thing I made all week.