An Additional note to my Chicken Marsala for One Recipe

 https://blueskyahead.blogspot.com/2020/11/chicken-marsala-for-one.html

I made this again a month ago, and I was not impressed.  So I made it again tonight.  Here is the secret to get a robust flavor in your sauce.

My notes:  In the above recipe I reduced the sauce to 1/3 concentration.  Now I only used half of the chicken, so if you serve two, or want leftover, you should double the sauce recipe..  

When my pasta was done, I put it in a calandar and quickly sauted some chopped garlic in olive oil with salt and pepper.  About 2 minutes.

Top the pasta with the mushroom mixture.  Chicken next and top with the sauce.

This was clearly much like I experienced at Romano's Macaroni Grill in NE Harrisburg, PA.  

Chicken Alla Cacciatora with Williams Sonoma All-Clad Gourmet Plus Slow Cooker, 7 Qt with All-in-One Browning

 I have doubled this recipe.

• Williams Sonoma

All-Clad Gourmet Plus Slow Cooker, 7-Qt. with All-In One Browning

I prepped everything so I didn't have to stop along the way. 

I seasoned the chicken , and browned the chicken legs in batches (375 degrees).  I sautéed the. onions, garlic and oregano in the same pot (325 degrees).  I simmered the sauce in the pot using the browning option (275 degrees).  I added the chicken, and set it to the slowcook option,  on high for 2 hours.

  

Chicken Alla Cacciatora

Serves 4

2 TBS olive oil

4 TBS butter

1 (3 1/2-4 lb.) chicken cut-up

Salt and pepper

1 medium white onion, chopped

1 clove garlic, minced

1/2 lb. fresh mushrooms  (whole if small, quartered if large)

3/4 cup of red Chianti

2 TBS brandy

1 cup chicken broth

4 ripe tomatoes, peeled, seeded and chopped, or 1 (1 lb.) can of tomatoes, drained & chopped

1/2 tsp. dried oregano

1 TBS chopped fresh basil

In a deep frypan, over medium heat, heat the oil and 2 tablespoons of the butter.  Sprinkle the chicken with salt and pepper and evenly brown.  Transfer the chicken to a bowl, keep warm.  Pour fat from pan.  Add 1 tablespoon of the butter to the pan and cook the onion and garlic, stirring for 3-5 minutes, or until soft.  Transfer to the chicken bowl. Add the remaining 1 tablespoon of butter and mushrooms and cook for 2 minutes.  Transfer to the chicken bowl.  Add the wine and brandy to the pan, scraping the bottom to mix in brown particles.  Simmer to reduce the liquid by half.  Add the broth, tomatoes, oregano and basil and simmer for 15 minutes, covered.  Return the chicken, onion, garlic and mushrooms to the pan.  Simmer covered for 20 minutes, then uncovered for 10 minutes, or until chicken is fork tender.  Taste for seasoning.  Serve with rice, pasta, or plain boiled potatoes.

Ham Vegetable Soup -- Slow Cooker

 

Ham Vegetable Soup (Slow Cooker)

1 ham bone with meat

3 15 oz. bags frozen mixed vegetables (I used less)

1 bay leaf

2 tsp freshly ground pepper

14.5 oz. can diced tomatoes

1 1/2 Cups tomato Juice (I used V-8 juice)

6 oz. can tomato paste

1 Cup chicken broth

Enough water to cover top of Veg's. 

Put. ham in slow cooker, add veg's, bay leaf, pepper & diced tomatoes.  Stir in tomato juice, tomato paste, broth.  Stir to combine thoroughly.  Top with enough water to cover vegetables.  Cook 8 hours on low.

Remove meat, and cut away meat, putting it back into the soup.  

Freezes for 3 months.   

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed sundried tomatoes

 

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed Sun-dried Tomatoes

Lightly brown slices of chicken sausage (or cook completely if uncooked) in olive oil.  Add slices of oil packed sun-dried tomatoes, pine nuts, garlic and more oil from the tomatoes.  Cook a few minutes.  Take off heat, stir in sliced fresh basil.

Stir in a little pastta cooking water.  Serve over pasta.  Serve with parmesan.   

Chicken Provençal

 

Chicken Provençal

Slow Cooker Revolution Cookbook

3 onions, minced

12 garlic cloves, minced

2 TBS EVOO

2 TBS tomato paste

2 tsp minced fresh oregano or 1/2 tsp dried

1 (28 oz) can or boxes of crushed tomatoes 

1/2 C dry white wine

2 bay leaves

12 bone-in chicken thighs, skin removed

Salt & pepper

1/2 C pitted calamara olives (get from salad bar at market, and remove pits), chopped coarsely

1/4 C minced fresh parsley

Lemon wedges, for serving

Microwave onions, garlic, oil, tomato paste and oregano in owl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.

Stir tomatoes, wine, and bay leaves into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook for 4-6 hours on low.

Transfer chicken to serving platter.  Let braising liquid settle for 5 minutes, remove fat using spoon.  Discard bay leave.  Stir in olives and parsley and season with salt & pepper

Roasted Pork and Tomatoes

Pork Tenderloin with Honey-Roaster Cherry Tomatoes

2 pints cherry tomatoes

1 TBS Italian Seasoning

2 TBS olive oil

3 TbS honey

1 pork tenderloin

Preheat oven to 425. Add tomatoes to parchment lined 18X13" baking sheet.  In small bowl combine Italian seasoning, oil, honey.  Season with salt and pepper.  Heat slightly in microwave to thin honey (10 seconds).  Drizzle half over tomatoes.  Place tenderloin in center.  Drizzle remaining over it.  Roast for 35 minutes.  Let pork rest for 10 minutes. 

Salmon Bowl

 

Salmon Bowl

Keep cooked rice available in the fridge.

Serve with steamed veg's.

Marinade:

12 oz. Salmon fillets

2 TbS soy sauce

2 tsp honey

1 tsp rice vinegar

1 garlic clove grated

Small cube fresh ginger grated

Bowl:

1 C cooked white rice

1 med. cucumber

1 med. carrot

1/2 C frozen edamame beans, thawed

1/2 avocado

Green onions

Optional garnish: spicy mayo, sriracha oil, sesame seeds, or green onions.

Slice salmon into large cubes (1"). Remove skin and any bones.   Mix marinade together and add salmon.

(You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.

Marinate for 10 minutes up to 2 hours in fridge.

Slice the cucumber, shred carrot, dicing avocado into cubes. For the edamame place them in a colander and run under cold water to defrost.

Air Fryer:  Preheat to 390.  Air fry in single layer for 5-8 min, flipping halfway and brushing leftover marinade.  

Put rice, veggies, avocado and salmon, drizzle remaining marinade over top.

Garnish with spicy mayo, sriracha aioli, sesame seeds, or green onions.   

Sat Fat:  3 g.