Red Meat Sauce Breakfast

Okay, okay... I know what you're thinking.... this guy's crazy, right? Red meat sauce for breakfast? Well, get used to it LOL I simply adore incorporating dinner food in my breakfast menus. It's just who I am, and from a nutritional standpoint, it's spot-on :-)

Ingredients:

· Leftover red meat sauce

· 2 eggs

· dash of salt for the eggs

Preparation:

Beat the eggs with a dash of salt and fry into a 7 - 8" smooth patty, depending on what size pan you own. Warm up your leftover meat sauce in a separate pan. Place egg patty on plate and spoon meat sauce on top, leaving the edge of the eggs showing for presentation.

Blessed be... and happy cooking!

Chicken & Mushroom Madeira - A Chef Favorite

You know how much I love the ease of a one pot meal. Well, this one may seem really simple but it packs a whole boatload of flavor! Chicken and mushrooms with wine... How can you go wrong? 😊 

Ingredients:

• ~2 lbs skinless, boneless chicken thighs, cut into stew size chunks
• ~2-3 tbsp olive oil
• 1 large onion cut up, like bite-size
• 16 oz baby portobello mushrooms, halved or quartered depending on size
• 1 bunch scallions - 4-6 stalks - cut in 3/8 - 1/2" sections
• 1 cup Madeira wine (Marsala works well also and is a lot cheaper)
• 2 10.5 oz cans unsalted condensed cream of mushroom soup
• 1 tsp table salt for dish
• fresh ground black pepper to taste – I do 6 twists on my pepper mill
• chicken broth, white wine or more Madeira for thinning if needed

Preparation:

In large skillet or Dutch oven heat one tbsp of olive oil, sear chicken pieces and set aside.

Cut up onions, mushrooms and scallions and lightly saute in same Dutch oven with another 1-2 tbsp olive oil.

Add Madeira, blend and bring to a simmer. Add cream of mushroom and again bring to a simmer and blend.

Season with 1+ tsp table salt fresh ground black pepper to taste. Add chicken back into the pot and simmer for about 60 minutes.

Serve over egg noodles or pearl barley with a green veggie side.

Blessed be… and happy cooking!

Slow Cooker Split Pea Soup

 This soup is adapted from a recipe found in ATK's Slow Cooker Revolution.

Ham Hocks, ham steak, a little heat and some lemon juice are what sets this split pea soup apart. I use multiple ham hocks because there's just not enough meat on them to satisfy me. The ham steak is great, but I prefer the mouth feel of the shredded pork. Enjoy!

Ingredients:

• 2 yellow onions - minced
• 4-5 cloves garlic - smash minced
• olive oil as needed
• 1/2 tsp dried thyme
• 1/4 tsp crushed Aleppo pepper
• 32 oz chicken broth
• 3 cups water
• 16 oz green split peas - check for stones etc - rinse
• 4 carrots - peeled and cut into 1/2" slices
• 2 bay leaves
• 1-3 ham hocks - whatever you can fit in your slow cooker
• 8 oz ham steak - cut into 14" - 1/2" pieces
• 1+ tbsp lemon juice - at the end - taste as you add
• salt & pepper as needed

Preparation:

Place onions, garlic, olive oil, thyme and Aleppo pepper in a glass bowl and microwave on high for five minutes, stirring halfway through. Transfer to slow cooker.

Add broth, water, split peas, carrots and bay leaves and give a light stir. Nestle the ham hocks into the mix, making sure they are submerged. Cook for 7-8 hours on low until you see the peas have broken up.

Remove the ham hocks and the bay leaves. After the hocks have cooled enough to handle, separate the meat from skin, fat and bones and shred. Cut up the ham steak and set both aside. Use a stick blender on the soup until it is creamy and uniform in color. You can adjust seasoning at this time if needed.

Stir in the two meats and continue cooking for another 20-30 minutes. Finally stir in the lemon juice to taste and make final seasoning adjustments if needed. 

Serve with homemade biscuits or warmed Italian bread.

Blessed be... and happy cooking!

Skillet Balsamic Chicken With Fresh Figs

 Lightly adapted from a recipe found on Olive & Mango.

This Skillet Balsamic Chicken & Figs recipe is a wonderful one pan dish to serve in late summer when fresh figs are in season. It’s fancy enough to serve to guests but also easy enough to make for weeknight dinner. Chicken is pan-seared in a skillet then braised in the oven with a fresh fig sauce. Fresh figs are added as a finishing touch and provide a sweet, delicious, seasonal accompaniment to the chicken, all garnished with savory fresh thyme! The sauce is seriously drinkable and perfect over rice or feel free and enjoy with crusty bread right from the skillet.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• salt & pepper to taste
• 2 tbsp extra-virgin olive oil
• 2 tbsp butter
• 2 shallots, peeled and finely sliced
• 4 cloves garlic, peeled and chopped
• 1 heaping tbsp fresh thyme leaves off the stem
• 1/2 - 1 tsp crushed Aleppo pepper 
• 3 tbsp balsamic vinegar
• 1/2 cup chicken stock
• 1/4 cup white wine
• 1 tbsp Dijon mustard
• 8 fresh figs - halved
• 1/2 lemon - juiced - ~2 tbsp

Preparation:

Preheat oven to 350˚F. While the oven is heating up, prep the garlic, onion, thyme and figs.

Season the chicken both sides with salt & pepper. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken skin side down and brown on both sides, approx 3-4 min per side. Remove chicken from pan and set aside.

Add butter to skillet and then add the shallots. Season with salt and pepper and cook stirring often until softened, approx 3-4 min.

Add garlic, thyme, and Aleppo, stir for 30 seconds until fragrant. Then stir in the balsamic vinegar, chicken stock, wine and mustard. Cook 1 minute until it starts to simmer.

Place chicken back into skillet and add the figs to pan as well. Transfer to oven and cook for 15- 20 minutes or until chicken is fully cooked through. Feel free to broil for the last minute or so for more color on the chicken.

Remove from oven carefully, squeeze over the lemon juice and serve with your favorite sides.

Blessed be… and happy cooking!