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Friday, May 18, 2018

Boneless Slo-Cooked Chicken served with Roasted Beets, Confetti Quinoa, Steamed Broccoli & Rice


(Serves 4-6)
Total prep time: 15 minutes Total cook time:  4-4.5 hours

Ingredients:
2.5lbs – 3lbs boneless chicken breast and thighs (you can add drumsticks)
1½ Tbsps. Garlic Powder
1 Tsp Onion Powder
½-1 Tbsp. Black Pepper
¼ Tsp Sea Salt
¼ Cup Brown Sugar
¼ Tsp Cumin (Optional)
1-2 springs Fresh Oregano
Canola Oil Spray

Equipment:  Slow Cooker, parchment paper

Directions:
In small bowl combine garlic powder, onion powder, black pepper & sea salt (add Cumin if using).  Lay the chicken out on parchment paper and sprinkle the mixture evenly over the chicken.  Followed by sprinkling the brown sugar.  Turn the chicken over and repeat.  (Note:  I do not season in a bag as I prefer to make sure that the chicken is evenly coated with the seasonings.)

Lightly spray the slow cooker with the Canola oil.  Place the chicken into the Slow Cooker with the breast meat on the bottom followed by the thighs (mixing in drumsticks if using).  Then sprinkle the fresh oregano on top, cover and set the Slow Cooker on high for 4 hours.  If you re using more breast meat than thighs cook for 4.5 hours.

After cooking for 4 hours the chicken should be soft and tender almost falling apart.  Serve hot with your favorite sides.

NOTE:  For crispier chicken, place on broiler pan and into the broiler on low for 4-7 minutes.  Serve with Slow Cooker sauce on the side.


ROASTED BEETS:  Simply clean the desired number of beets 3-5 is suggested (wear gloves as your hands will get covered in the beets juice)
slice into thin circles or cubes if you prefer.
Place Beets in large glass bowl and lightly season with sea salt & brown sugar.
Mix evenly with a very light coat of extra virgin olive oil.

Place Beets on baking sheet and in a preheated 400degree oven roast the beets until crisp or desired tenderness.

Beets can be eaten on the side or mixed into your favorite salad.

Sautéed Confetti Quinoa
 http://montanilesathome.blogspot.com/2017/07/sauteed-quinoa.html

Steamed Broccoli

http://montanilesathome.blogspot.com/2017/07/steamed-broccoli.html

Wednesday, April 25, 2018

Boneless Chicken Scarpariello with Spicy Chicken Sausage, Sautéed Onions, Garlic & Baby Potatoes


(Serves 4-8)
Total prep and cook time: 2 hours (approximately)

Ingredients:
4-4.5lbs Boneless skinless chicken (use a combination of thighs & breast)
1lb Spicy Chicken Sausage (approx. 5 links)
1 large onion sliced and halved (I prefer a yellow or sweet onion)
1lb Yukon gold potatoes, cleaned with skin on cut in quarters (baby potatoes can be used)
2 heads of garlic chopped
1 fresh lemon juiced
1-2 sprigs fresh oregano
2-4 fresh bay leaves
¼ cup flour
½ cup white wine
½ cup low sodium chicken stock*
5-6 Tbsps. (Approximately 3oz) Extra Virgin Olive Oil divided
Sea salt & ground black pepper

Equipment: Large deep Sauté Pan, Large stock pot 12-16 oz, large saucepan and Large glass or ceramic baking dish.

Directions:
Preheat oven to 350.

Prep Potatoes:
In a large saucepan, using cold water, add potatoes and bring to a boil, partially covered cook for 10 minutes. Drain potatoes and let cool. If using Yukon gold potatoes once cooled cut into ¾ inch slices leaving the skin on. If using baby potatoes simply set aside

Prep Sausage:
Heat 1-2 tablespoons olive oil in a large 12-inch skillet. Over medium. Heat cook the sausage on both sides until browned (approx 4 minutes per side) for 8 minutes. Remove the sausage from the pan and cut into ¾ inch slices and set aside. The sausage will not be fully cooked at this time.

Prep Chicken:
Using parchment paper, lay the the chicken out over the paper and pat dry. Season both sides with sea salt and black pepper and dust in flour. Add 2 tablespoons of olive oil to the large sauté pan, sauté the chicken pieces until browned on both sides (approx 6-7 minutes per side) for 12-14 minutes. Remove the chicken from the pan and set aside. (You may have to do your chicken in 2 batches depending on the size of your pan) NOTE: The chicken will not be fully cooked at this time.

Prepping Ingredients Together:
In large stock pot add 2-3 tablespoons of olive oil. Over low-medium flame add in the onions and garlic sautéing for approximately 3 minutes then stirring in the bay leaves, oregano, chicken, and chicken sausage.

Sauté for 5 minutes until you see brown on the bottom of the pan. Add the wine to the pan and using a wooden spoon scrape the brown bits off the bottom (deglazing) of the pan and into the mixture. Do this for approximately 5 minutes.

Then, using a large baking dish carefully transfer the hot mixture into the baking dish. Add in the potatoes, chicken broth and fresh lemon juice and mix all together.

Place into the preheated oven and bake for 20 minutes uncovered. Then turn your broiler on high and broil for 4 minutes. Do this all on the middle rack.

Remove from oven, plate, and serve hot with your favorite sides. Here we chose simply steamed asparagus and a side of rigatoni drizzled with olive oil and shredded Parmesan. YUM!

*NOTE: Low sodium chicken stock should be approximately 140mg per cup as all low sodium brans are not the same be sure to check the nutritional facts on the package)

Wednesday, February 28, 2018

Zucchini Bolognese



Prep Time: 15 Minutes Cook Time: 4 hours 30 minutes

Rigatoni Pairs well with: Sixto Chardonnay, Washington State or Peirano Estate Cabernet Sauvignon, Lodi, CA

Zucchini Pairs well with: Spencer Elizabeth Sauvignon Blanc, Mendocino or Goldeneye Pinot Noir

Ingredients:
2 lbs. ground turkey, chicken, or beef (do not use breast meat for the turkey or chicken)
1 large onion (preferably yellow) diced*
2 large carrots diced*
2 large celery stalks diced*
*dice veggies fine and the same size.
6 garlic cloves, finely chopped (use a chopper to achieve finer texture)
2 Tbsp olive oil
¼ cup butter (2 ounces)
¼ Tsp ground black pepper
Sea Salt
Freshly grated Parmigiana-Reggiano (for cooking and serving)
1 can diced San Marzano tomatoes with juice.
1-2 Ounces white wine (Chardonnay is preferable)
1-1.5 cups skim milk
¼ cup vegetable stock, unsalted if using ground turkey/chicken. Substitute beef broth, unsalted when using beef.
1lb fresh or dry rigatoni (or pasta of your choice) OR try 1lb of Zucchini Noodles (Cook Pasta/Zucchini according to directions)

Equipment: Wooden spoons, Large deep Sauté Pan or Large Sauce Pot (I use the Sauté pan first then transfer into the sauce pot, if you use the sauce pot-no transfer is necessary) Pasta pot

Directions:
Using a large Sauce Pot, heat the olive oil and butter over a low to medium flame. Once the butter is melted add in the onions, carrots & celery. Sauté for approximately 4-5 minutes (stirring often) adding in ¼ tsp salt.

Once the vegetables are softened increase your heat to high. Add in your ground meat ¼ lb. at a time so that you break up the meat with your wooden spoon spreading it around the pot. Once all the meat has been added to the pot and broken up into smaller pieces cook for approximately 15 minutes, stirring occasionally so that the meat browns but does not burn. Once the meat begins to caramelize and the pan get sticky, lower your heat so not burn the meat. Over a medium heat gradually add the white wine into the pan using just enough to scrape the stuck meat from bottom of the pan. Do this by using the wooden spoon, pushing the meat all around the pot. Lower the flame so that the meat mixture does not stick again.

At this time, if you used a large Sauté pan, transfer the mixture into your large sauce pot.

With the mixture in the large sauce pot add in 1 cup of milk, all the diced tomatoes with the juice and the vegetable stock. Stir in 1 tsp sea salt and ¼ tsp black pepper. Bring the mixture to a boil and then lower your flame to the lowest setting to simmer.

Cover the pot, leaving the lid half open.

Simmer for 4 hours, stirring occasionally and adding in salt to taste.

After the first hour add in ½ Tbsp of freshly grated Parmigiana-Reggiano. (Repeat in hour 3)

If your meat mixture begins to stick during the 4 hours, slowly add in SOME of the milk (from the left over ½ cup set aside).

At the end of 4 hours the sauce will be thick and chunky.

Serve in bowls using just enough sauce to coat each serving of pasta or zucchini noodles.

Use extra Parmigiana-Reggiano to taste.

NOTE: To reheat your Bolognese use a Tbsp (or 2) of butter in a small sauce pot adding in the desired amount of Bolognese.

Rigatoni Bolognese


Prep Time: 15 Minutes Cook Time: 4 hours 30 minutes

Rigatoni Pairs well with: Sixto Chardonnay, Washington State or Peirano Estate Cabernet Sauvignon, Lodi, CA

Zucchini Pairs well with: Spencer Elizabeth Sauvignon Blanc, Mendocino or Goldeneye Pinot Noir

Ingredients:
2 lbs. ground turkey, chicken, or beef (do not use breast meat for the turkey or chicken)
1 large onion (preferably yellow) diced*
2 large carrots diced*
2 large celery stalks diced*
*dice veggies fine and the same size.
6 garlic cloves, finely chopped (use a chopper to achieve finer texture)
2 Tbsp olive oil
¼ cup butter (2 ounces)
¼ Tsp ground black pepper
Sea Salt
Freshly grated Parmigiana-Reggiano (for cooking and serving)
1 can diced San Marzano tomatoes with juice.
1-2 Ounces white wine (Chardonnay is preferable)
1-1.5 cups skim milk
¼ cup vegetable stock, unsalted if using ground turkey/chicken. Substitute beef broth, unsalted when using beef.
1lb fresh or dry rigatoni (or pasta of your choice) OR try 1lb of Zucchini Noodles (Cook Pasta/Zucchini according to directions)

Equipment: Wooden spoons, Large deep Sauté Pan or Large Sauce Pot (I use the Sauté pan first then transfer into the sauce pot, if you use the sauce pot-no transfer is necessary) Pasta pot

Directions:
Using a large Sauce Pot, heat the olive oil and butter over a low to medium flame. Once the butter is melted add in the onions, carrots & celery. Sauté for approximately 4-5 minutes (stirring often) adding in ¼ tsp salt.

Once the vegetables are softened increase your heat to high. Add in your ground meat ¼ lb. at a time so that you break up the meat with your wooden spoon spreading it around the pot. Once all the meat has been added to the pot and broken up into smaller pieces cook for approximately 15 minutes, stirring occasionally so that the meat browns but does not burn. Once the meat begins to caramelize and the pan get sticky, lower your heat so not burn the meat. Over a medium heat gradually add the white wine into the pan using just enough to scrape the stuck meat from bottom of the pan. Do this by using the wooden spoon, pushing the meat all around the pot. Lower the flame so that the meat mixture does not stick again.

At this time, if you used a large Sauté pan, transfer the mixture into your large sauce pot.

With the mixture in the large sauce pot add in 1 cup of milk, all the diced tomatoes with the juice and the vegetable stock. Stir in 1 tsp sea salt and ¼ tsp black pepper. Bring the mixture to a boil and then lower your flame to the lowest setting to simmer.

Cover the pot, leaving the lid half open.

Simmer for 4 hours, stirring occasionally and adding in salt to taste.

After the first hour add in ½ Tbsp of freshly grated Parmigiana-Reggiano. (Repeat in hour 3)

If your meat mixture begins to stick during the 4 hours, slowly add in SOME of the milk (from the left over ½ cup set aside).

At the end of 4 hours the sauce will be thick and chunky.

Serve in bowls using just enough sauce to coat each serving of pasta or zucchini noodles.

Use extra Parmigiana-Reggiano to taste.

NOTE: To reheat your Bolognese use a Tbsp (or 2) of butter in a small sauce pot adding in the desired amount of Bolognese.

Wednesday, January 31, 2018

Chicken Parmesan Flatbread


Prep Time: 10-12 minutes   Cook Time: 10 minutes
Pairs well with either Savage Grace Chardonnay, Columbia Valley Washington or Masterpiece Vineyards Russian River Pinot Noir

Ingredients:
1-2 Flat breads (1 flat bread will serve 2-3) double the recipe for 2 flatbreads
4-5 Ounces fresh mozzarella, sliced into 10-12 pieces. (mozzarella generally comes in and 8oz package use all for 2 flatbreads)
2 cooked chicken cutlets, sliced.
4-6 Tablespoons of your favorite marinara sauce
¼ cup shredded Parmesan
Extra Virgin Olive Oil- 1 TBS

Directions:
Preheat oven to 400.
Lay flatbread on flat surface.
Evenly spread the olive oil over the flat bread.
Evenly spread 2-3 tablespoons of marinara sauce over the flatbread.
Layer the sliced chicken cutlets, followed by the mozzarella over the flatbread.
Use the remaining marinara sauce, loosely spread it all over the mozzarella cheese.
Generously sprinkle the Parmesan over the entire flatbread.
Place the flatbread on the middle rack of your preheated oven and bake for 10 minutes
Take out of the oven let cool for about 2 minutes, then slice into desired size strips. Serve hot & enjoy.

Chicken Cutlets
Chicken cutlets can be purchased cooked in your local supermarket or deli or you can make your own.

Wednesday, January 24, 2018

Spicy Chicken Sausage Flatbread


Prep Time: 10-12 minutes   Cook Time: 10 minutes
Pairs well with Savage Grace Chardonnay or J Sparkling Rose

Ingredients:
1-2 Flat breads (1 flat bread will serve 2-3) double the recipe for 2 flatbreads
4 thin slices of provolone cut in half
2 Spicy (or regular) chicken sausage already cooked and sliced thin
8-10 thin asparagus slightly steamed and cut in half (do not use double the amount for 2 flatbreads, simply use both halves of the asparagus stalk for each flatbread the tips & stems)
½ cup shredded Parmesan
Extra Virgin Olive Oil- 1 TBS

Directions:
Preheat oven to 400.
Lay flat bread on flat surface.
Evenly spread the olive oil over the flat bread.
Layer the provolone, followed by the sausage then the asparagus.
Generously sprinkle the Parmesan over the entire flatbread.
Place the flatbread on the middle rack of your preheated oven and bake for 10 minutes
Take out of the oven let cool for about 2 minutes, then slice into desired size strips. Serve hot & enjoy.

Spicy Chicken Sausage.
If using uncooked sausage: First, broil your chicken sausage on high for 15 minutes turning half way through.  Let cool and slice thin for your flatbread.

Sunday, January 14, 2018

Three Bean Turkey Chili


(Can Serves 6-8)
Prep time: 15 minutes Cook Time: 20-25 minutes

Pairs well with champagne, sparkling wine, Sauvignon Blanc or your favorite Craft Beer
Sparkling wine -try Gloria Ferrer – California or Champagne try Perrier Jouet - France
White wine:  Try Hall Sauvignon Blanc, Napa Valley, California

Ingredients:
2 packages ground turkey (ground beef or chicken can be substituted)
1 Tbsp. garlic powder (divided in half)
½ Tbsp. black pepper
½ Tsp. crushed red pepper
½ Tbsp. chili powder (I use a chili powder that already has Cumin mixed in)
Use ¼ Tsp. Cumin if your chili powder does not already have it mixed in.
7 Oz Extra Virgin Olive Oil (EVOO)
2 bells peppers diced (color of your choice)
Cilantro (1 sprig/1 Tbsp.) destemmed (Cilantro is optional)
4 cloves garlic, chopped
1 small-medium onion, diced
1 small package mushrooms, cleaned, destemmed & diced (8-10 small mushrooms)
1 can kidney beans, undrained
1 can cannellini beans, undrained
1 can black beans, undrained
½ cups-dry measure shredded cheese (I use a blend of Mexican cheeses that can be bought in a bag in your dairy aisle, Cheddar or Jack can be used too)
1 cup low sodium chicken broth*

*low sodium chicken broth should only have 140mg sodium per serving.

Equipment: Large sauce pot

Directions:
Coat sauce pot with 4 ounces of olive oil.
Place pot over a low to medium flame.  Add chopped garlic, diced onions and peppers to the pot, cover and let simmer approximately 3-4 minutes until the peppers soften.
Then uncover and add in ground turkey, ½ of the garlic powder, all the black pepper, mix well and cover.  Cook meat until browed through (approx 10 minutes), stirring frequently breaking up the meat mixture.
Once the meat is cooked through drain in a colander.
Re-coat the sauce pot with the remaining olive oil.
Over a low to medium flame add your meat mixture back into the pot.
Season with the remaining garlic powder, chili powder (cumin, if using) and crushed red pepper.
Add all three cans of beans to the mixture (undrained) and stir well.
Once the mixture begins to bubble up, add in the diced mushrooms, cliantro and ½ cup shredded cheese, mix well and cover.
Let simmer over a low flame approximately 5-10 minutes until all the ingredients are well blended.  Remove from flame and uncover.
Once plated sprinkle the remaining shredded cheese over the entire chili.


Serve chili hot with traditional fixings such as sour cream, guacamole, salsa, and chips or over your favorite salad. Enjoy with a glass of bubbly or white wine!