Chicken Bourguignon with White Wine

 Chicken, Easy Recipes, Entrée, Poultry, Top Recipes  620 Responses »
Oct 312011
 

 

  • 1 tablespoon extra-virgin olive oil
  • 4 slices bacon chopped
  • 1/2 cup all-purpose flour plus 2 tablespoons
  • 2 pounds chicken tenders, cut into 1 1/2 to 2-inch pieces
  • Salt and pepper
  • 3 ribs celery from the heart of the stalk and leafy tops, chopped
  • 4 carrots, peeled and chopped
  • 1 bay leaf, preferably fresh
  • 1 onion, sliced
  • 2 tablespoons chopped fresh thyme, 4 to 5 sprigs
  • 4 tablespoons butter, divided
  • 2 cups white French wine, 1/3 bottle
  • 1 cup chicken stock
  • 1 cup frozen pearl onions
  • 1 pound extra-wide egg noodles

Directions

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Add bacon and cook until crisp, about 5 minutes, remove with slotted spoon.

Heat a pot of water to boil for egg noodles.

While bacon crisps, scatter 1/2 cup flour on a shallow dish. Season the chopped chicken with salt and pepper and add to flour. Toss the chicken to coat and shake off the excess as you add it to the hot bacon drippings. Lightly brown the chicken about 3 minutes on each side then remove. Add to the pan the celery, carrots and onions as you chop them. Season with salt, pepper and thyme. Cook vegetables 5 to 6 minutes to tenderize them. Scoot vegetables off to the sides of the pan forming a well. Add 2 tablespoons butter to the well and melt them whisk in 2 tablespoons flour. Whisk wine into roux, shake pan to combine then stir in stock. Add chicken back to the pan and stir in the onions. Simmer the chicken 10 minutes. Adjust seasoning.

Quick and Easy Garbanzo Madness

 Easy Recipes, Entrée, International Recipes, My Favorites, Top Recipes  Comments Off on Quick and Easy Garbanzo Madness
Oct 312011
 

Ingredients
•       12 ounces chorizo, cut into coins and then halved
•       12 ounces ham, cut into cubes
•       2 tablespoons regular olive oil
•       2 (15-ounce) cans garbanzo beans (chickpeas)
•       Salt and pepper
•       Chopped fresh cilantro, to serve, optional
The Best Part Ingredients:
•       2 cups fresh cilantro chopped finely, firmly packed (about 2 bunches)
•       3-6 cloves of garlic
•       2 tablespoons chopped onion
•       1/2 cup olive oil
•       1 tablespoon lime juice (optional)
•       Kosher salt and red pepper flakes to taste

 

Warm the olive oil in a thick-bottomed skillet (I prefer a stir-fry) on a medium heat add chorizo and ham and sauté for 10 minutes. I like mine a little crispy so yours may take less time. Add the Garbanzo beans and cook for another 10 minutes. Don’t forget to add the cilantro paste. The garlic is not cooked so be prepared for a little bit.

Scottish Stovies

 Beef, Easy Recipes, Entrée, International Recipes, Potatoes  218 Responses »
Sep 082011
 
Stovies a simple but classic Scottish dish that you cannot live without if you are a true Scot which apparently I am because I will not longer be able to live without it. Basically stovies consists of tatties (potatoes for the non Scots out there), onions, and meat. The meat that was traditionally used in the old days was whatever you had leftover from your Sunday dinner, such as lamb, beef or mutton.Scottish Stovies are/is (it really isn't plural) amazing. The pot roast on Saturday was mediocre at best. I tried to rush it as I did not get home until 4 pm. You can not rush pot roast. Maybe that should be my tip of the week LOL. It was turned into this wonderful mouth watering tender, flavorful, I'm sure it's not illegal dish. The aroma was out of this world. It did not look like would have enough to fill up my two hungry men (well 1 man and 1 teenager). Seconds were not needed though. It is very satisfying. This was four thumbs up (there are only 4 of us or I would give it more). It is one of the simplest meals that I have ever made and one of the most scrumptious.  I linked a video on facebook Around The World With Food – http://www.facebook.com/group.php?gid=333008371450

 

 

Ingredients:

4 tablespoons butter or lard (I used butter –  REAL butter)

2 medium to large onions finely chopped

2 pounds potatoes (which should peeled and cut into slices of various sizes no need to be neat)

Carrots chopped

Leftover pot roast (I used 5 good size slices but whatever you have will work)

Salt and black pepper (generous amount – I did a half a palm full)

Beef stock and 1/2 cup or water or what I did was add
Jar of chicken gravy (I don't care for the beef flavored ones) with a packet of beef bullion mixed in and I added the water so that it could boil

Directions:

You will need a large heavy based pan with lid.

Put the butter into the pan and allow to become smoking hot and add the onions until translucent.

Add the sliced potatoes and carrots Cover the pot and cook for approximately 10 minutes, stirring regulary to prevent sticking.

Add the gravy, meat, salt & pepper and mix well. Again, cover the pot and cook SLOWLY until the thin potatoes are mushy and the thicker ones soft…approx. 30 – 60 minutes should be sufficient  Mine was 45 minutes. You should only stir it once or twice during this time – don't let out the flavors.

The dish can be garnished with parsley and served with oatcakes and a glass of milk.

 

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