Crockpot Chicken Ragu - Serves 6

Chicken Ragu served over pappardelle.

Marinade for 24 hours.

1 1/2 to 2 lbs.         Chicken cut into cubes.

1 1/2 bottle             Red wine.

4                             Garlic cloves mashed.

2                             Bay leaves

1 tsp.                      Rosemary

1 tsp.                      Sage

1/2 tsp.                   Salt

1/2 tsp.                   Pepper

Place chicken cubes in a bowl, season with salt and pepper. Cover with red wine and add the herbs. Leave to marinate in the fridge for 24 hours. 

Ragu

1 - 2 Tbsp.              Olive oil

4 oz                        Pancetta diced.

1 1/2                       Onion diced.

3 lg. or 2 sm.          Carrots diced.

2                             Celery sticks diced.

4                             Garlic cloves sliced.

1/2 cup                   Tomato puree

2 14.5 oz cans        Diced fire roasted tomatoes. 

salt and pepper to taste.

1 1/2 Tbsp.             Trader Joe's Italian Style Soffritto (Optional)

After 24 hours, drain the chicken from the marinade, save the marinade and set aside. 

Heat olive oil in a large fry pan add pancetta, onion, carrot, and celery and sauté on medium heat stirring occasionally until the onions are starting to look translucent. 

Add the vegetables and pancetta to the crockpot. Add the tomatoes, puree, garlic, and 1/2 the marinade. Set the rest of the marinade aside. 

Add a little more oil to the pan brown the meat. Once it's browned add to the crockpot. Cover and cook on high for 1 hour and turn to low for 5 to 6 hours. Add more marinade if needed until it is as thick as you'd like it. 

Cook the pappardelle in salted boiling water per directions on package. Drain and serve with the ragu, sprinkle some grated parmesan cheese over the top. 

Pairs well with red wine.

This recipe was inspired by this Pappardells alla Lepre recipe - Hare Ragu. 

https://www.greatitalianchefs.com/recipes/pappardelle-alla-lepre-recipe

Chicken and Anaheim pepper Verde

 Chicken and Anaheim pepper Verde - serves two.

1           Lime squeezed.

2           Anaheim Peppers chopped.

1/2        Onion chopped.

2 tsp     Cilantro. 

2           Chicken thin breasts cubed.

1/2 cup Hatch green Chili's.

1 cup    Broth (more if needed)

1 tsp     Cumin.

1 tsp     Chili powder.

1 tsp     Crushed Chili's.

3/4        Black pepper.

Salt to taste 

Place the peppers, onion, lime juice, and cilantro. Cook until tender. Add half the broth.  Brown chicken in another pan. When chicken is almost done add to the pot. Add seasoning, chilis, and add the rest of the broth bring to a boil. Boil about 5 minutes turn down to simmer on medium low while rice cooks. 

Serve over rice or on tortilla's pairs well with margaritas.

Turkey, Cabbage, and Veggie soup

 Turkey, Cabbage, and Veggie soup makes 16 - 2cup servings

1 lb 4 oz         Ground turkey 93% lean

4                     Klondike potatoes Cubed.

1 bunch          Green onions chopped.

3 - 32 oz         Chicken broth boxes

2 large            Celery stalks sliced.

2                     Garlic cloves chopped.

1/2 cup           Chopped onion chopped.

4-5                  Carrots sliced.

1 head            Cabbage chopped.

4 tsp.               Italian style soffritto seasoning blend. (Trader Joe's)

Salt and pepper to taste

Brown the turkey in a large 8-quart pot. Use a masher to break up into small pieces. Then add all veggies, except cabbage, and 2 of the boxes of broth. Add seasoning, you can substitute other Italian brand seasoning or use your own blend. Bring to boil on medium, then cook for 30 minutes. Stir in half the cabbage cook for 5 minutes. Add the rest of the broth and stir in the other half of the cabbage. Bring to boil, then turn to medium low and cook until potatoes and carrots are tender. 

This will give you leftovers for lunch or dinner during the week. 

Pairs well with a Sauvignon blanc wine.

Breakfast Casserole

Breakfast Casserole, 6 servings

This is great when having company over for brunch. 

1 lb.        Yellow potatoes - Cubed

16           Eggs

1 14 oz   Shredded cheese

1 lb.        Ground sausage

1/2 each Red and green Bell Pepper                       - chopped.

1             Jalapeno pepper - chopped                         (optional)

1/2          Onion - chopped.

1 tbsp.    Garlic olive oil

Salt and pepper to taste, I also used a sprinkle of basil. 

Bake at 425

You can cook the potatoes and brown the sausage the evening before if you'd like. You can make this as mild or spicy as you'd like by using mild, medium of hot sausage. Also, you can use Jalapeno pepper jack cheese. And add Jalapeno's along with the bell peppers. 

Spray or coat the 9x13 or 9x9 pan with oil. Cube the potatoes and thoroughly coat them with oil. Line the bottom of the pan with them. Bake at 475 for 20 minutes. Until they're tender. 

While the potatoes bake, brown the sausage. 

When the potatoes are done spread the sausage over them evenly. Add a layer of shredded cheese. If you've done this night before, cover with foil and put in the fridge. 

In the morning, heat the oven to 425. Whip the eggs, add a little milk (optional). Salt and pepper and pour evenly over the cheese. Bake for 45 minutes and then add another layer of cheese and cook another 15 minutes or until eggs are firm.

Pairs well with mimosas and friends. 

Apple Cinnamon Pancakes

 I think this is going to be our new holiday favorite:

Apple Cinnamon Pancakes for TWO

1 1/2        Peeled apples cut into cubes. 

2 tsp.       Cinnamon

1 tsp        Raw sugar

1 tbsp      Pure Vanilla extract

1 cup Bisquick

1 Egg 

1/2 + Milk

1 tbsp Butter

Heat the griddle to 350 degrees. 

Peel apples and put in small saucepan. Add butter add half the cinnamon and the raw sugar. Heat until it's bubbling then turn down to simmer for about 45 minutes. Mash with masher and set aside. 

Add Bisquick, egg, the rest of the cinnamon, vanilla, and part of the milk. Stir together until thick and smooth. Keep adding milk until it's as thick or thin as you'd like it. Add the apple mixture and mix thoroughly. 

Pour onto the griddle, makes about 5 pancakes. Let cook until bubbles in the batter show, then turn.  Put butter on each. When the bottom is golden brown turn again and add butter to that side. Serve with warmed maple syrup. It pairs well with mimosas. 

Pappardelle with shrimp - Simply elegant

Pappardelle with shrimp - Simply elegant

1 - 8 oz, pkg.     Pappardelle pasta

4 oz                   Raw Argentinian red shrimp

4-5                     Campari tomatoes quartered.

1                         Lemon, squeezed.

1/8 cp                Onion finely chopped.

2 tbsp                Garlic olive oil

2 large               Garlic cloves finely chopped.

Salt and pepper to taste. 

Follow the directions on for the pasta package. 

In a large saucepan cook the shrimp on medium. Poor off any excess. Add the lemon juice, garlic, and onions and let simmer until tender. When there is about 5 minutes left for the pasta, add the tomatoes to the shrimp mixture.

Drain pasta and add to the saucepan with the shrimp mixture. Mix well and serve. Add bread sticks or salad. 

Southwestern baked potato

 Southwestern baked potato - Serves two

2 large    Russet or golden potato

1/2 can    Black beans

1/2 cup    Frozen corn

1/8 cup    Onions chopped.

2 small     Tomatoes sliced into 8th's.

1               Thin cut breast into cubs

1/2 cup     Shredded cheddar cheese

Salt, pepper, and cayenne to taste.

Brown chicken and onions. then at the rest of ingredients and stir until bubbling. Turn down and simmer while potatoes bake. 

Bake the potatoes at 400 degrees for 15 minutes and turn over. Back another 15 minutes then slice in half cook another 5 minutes. Oven temps vary. When done spoon mixture over the top and cook for another 10 minutes. Then sprinkle with cheese and cook until melted.

Side:

Baked Cauliflower. 

1 tbsp.       Olive Oil

1 tbsp.       Balsamic vinegar

Salt and Pepper to taste. Bake on 400 for 30 minutes and then continue on top rack while the potatoes bake.