INGREDIENTS

• 3 lbs boneless, skinless chicken thighs
• 1 Tbs olive oil
• 2 Tbs butter
• 2 medium brown onions, sliced (not chopped)
• Salt and freshly ground pepper
• 4 large cloves of garlic, minced
• 1 bay leaf
• ½ tsp thyme
• 1 tsp Italian seasoning
• 3 large ripe red unpeeled tomatoes, chopped.
• 3 cups red wine (Chianti is best)
• 2 cups chicken stock
• Beurre manie’ for the sauce (3 Tbs each flour and softened butter blended to a paste)
• Chopped Italian parsley

INSTRUCTIONS

• In large pot, heat oil and butter to coat bottom.  Brown chicken but do not over cook.  Remove pieces to a side dish.
• Stir in the onions and sauté until brown
• Season the chicken lightly with salt and pepper and return it to the pan.  Add the garlic, bay leaf, thyme, Italian seasoning and tomato.
• Pour in the wine and the stock (it should barely cover the ingredients – add more stock if necessary)
• Bring to simmer; cover and simmer slowly for 30 minutes
• Remove the chicken and as much of the onions as possible to a side dish.  Taste the broth and boil it down if it needs to be strengthened.
• Whisk the beurre manie’ into the broth to thicken it and cook until the sauce just coats a spoon
• Return the chicken and onions to the sauce to heat
• Serve in a large soup tureen and sprinkle parsley over it

TIP:  You can cook the chicken earlier in the day and leave it in its broth until close to serving time.  Then remove it, thicken the sauce and proceed as noted above.

A ‘JENNY’ TIP:  Make this dish earlier in the day or the night before.  Refrigerate and heat before serving.  The flavors are even MORE intense!!!

INGREDIENTS

• 1 medium yellow onion
• 2 medium zucchini squash
• 2 medium yellow squash
• 3 medium red potatoes
• 3 loose carrots
• ½ lb. fresh green beans, cut into thirds
• 6 cloves of garlic, finely chopped
• 1/3 cup olive oil
• 2 tsp. Italian seasoning
• ½ tsp. sea salt

INSTRUCTION

• Pre-heat oven to 350
• Chop onion, zucchini squash, yellow squash, potatoes and carrots into bite sized chunks and place in a large bowl with the green beans
• Add the garlic, olive oil, Italian seasoning, sea salt and mix thoroughly until everything is evenly coated
• Place mixture into a roasting pan or large casserole dish
• Cover with aluminum foil and place in oven for 30 minutes
• Remove foil, stir occasionally and continue roasting for 30 to 45 more minutes, until all vegetables are tender
• Serve

TIP:  The freshest of vegetables makes this a very flavorful dish that tastes as if it came out of your very own garden.

INGREDIENTS

• 4 cloves garlic, crushed
• 3 cups, packed, coarsely chopped basil leaves
• ½ tsp. sea salt
• 1 Tbs. pine nuts
• 5 Tbs. parmesan cheese
• 1/3 to ½ cup olive oil
• 1 lb farfalle (bow-tie pasta)

INSTRUCTIONS

• In a food processor, grind the garlic, basil, salt, pine nuts and cheese into a paste
• Gradually blend in olive oil until thick and smooth
• Cook pasta according to package directions, drain and place in large serving bowl
• Pour pesto sauce liberally onto bow-tie pasta and mix thoroughly
• Sprinkle with extra Parmesan cheese if so desired and serve

TIP:  You can use any of your favorite pastas that you wish.  If you have a specialty store that sells spinach bow-tie pasta, even better!

INGREDIENTS

• 1 cup farro (found in authentic Italian grocery stores)
• 1 lb Italian sausage, cut into chunks
• 2 Tbsps olive oil
• 4 cups chicken broth
• 2 cups chopped parsley
• 2 Fuji apples
• Salt/Pepper to taste

INSTRUCTION

• Soak farro in a bowl of water (in the refrigerator) one day prior to making dish
• In large pan, heat olive oil and cook sausage until browned
• Spoon out all but one tablespoon of oil/fat
• Drain farro thoroughly, add to pan and stir until grains are dried, about two minutes
• Add chicken broth and bring to a boil, then simmer, stirring occasionally for about 35 minutes until liquid is almost gone
• Let stand for ten minutes off heat
• Core and cut apples into ¼” ‘dice’ size, mix them with lemon juice and stir into farro mixture
• Stir in parsley, season with salt/pepper to taste, and serve

INGREDIENTS

• ¼-ounce package active dry yeast (2 ½ teaspoons)
• ½ tsp. sugar
• 1 cup lukewarm water
• 3 ½ cups unbleached all-purpose flour
• 1 tsp. table salt
• 6 Tbsp. olive oil
• 4 tsp. minced garlic
• 2 Tbsp. finely chopped fresh rosemary leaves
• 1 tsp. coarse sea salt

INSTRUCTIONS

• With an electric mixer fitted with the paddle attachment, add yeast, sugar and water
• Let sit for 5 minutes until mixture is foamy
• Add flour, table salt, 3 Tbsp. olive oil, 2 tsp. minced garlic, 1 Tbsp. chopped rosemary and combine well
• With the dough hook, knead the dough for 2 minutes until it is soft and slightly sticky
• Form the dough into a ball, transfer to an oiled bowl and turn it to coat it with the oil
• Let the dough rise, covered with plastic wrap, in a warm place for 1 ½ hours, or until it is double in bulk
• Press the dough evenly into an oiled jelly-roll pan, 15 ½ “ by 10 ½” and let it rise, covered loosely in a warm place for 1 hour, or until it is almost double in bulk
• In a small bowl, stir together the remaining 3 tablespoons oil, 2 teaspoons garlic and the tablespoon of chopped rosemary
• Dimple the dough, making ¼” deep indentations with your finger tips
• Brush it with the oil mixture and sprinkle it with the coarse sea salt
• Bake the focaccia at 400 degrees for 35 to 45 minutes, until golden brown
• Let cool in the pan on a rack
• Garnish with extra rosemary sprigs if you wish
• Cut into rectangles or squares of your chosen size and serve

TIP:  With any leftover focaccia you can store it in a zip lock bag to keep fresh.  Cutting it in half and toasting it is delicious.  It can also be cut into small cubes, sautéed in a tsp. of butter and a tsp. of olive oil for salad croutons.

INGREDIENTS

• 1 cup sugar
• ½ cup Karo Light Syrup (one 16 oz. bottle makes 4 batches)
• 2 cups dry-roasted peanuts (one 16 oz. jar makes 1 ½ batches)
• 1 tsp. vanilla
• 1 tsp. baking soda

INSTRUCTIONS

• In a large glass microwaveable bowl, mix sugar and syrup
• Microwave mixture on high for 2 minutes
• Stir, and microwave another 2 minutes
• Stir in peanuts
• Microwave 3 ½ – 4 minutes (microwaves may vary)
• Add vanilla and stir
• Add baking soda and stir (mixture will slightly foam)
• Pour quickly on baking sheet.  Smooth flat with buttered spoon.
• Let set for 20 minutes (outdoor cooling works best)
• Break up into pieces and serve

TIP:  If the final product is gooey after cooled, increase microwave time for approximately 30 seconds for the next batch.  If the final product is dark brown, reduce microwave time for approximately 30 seconds for the next batch.

INGREDIENTS

• 1 cup sugar
• 1 14 oz. can condensed milk
• 1 12 oz. can evaporated milk
• 4 eggs
• 1 Tsp. vanilla
• 1 8 oz. brick cream cheese, softened

INSTRUCTIONS

Caramelize the sugar:

• In a flan pan, place directly on burner over medium heat
• Add sugar, wait one minute, then begin stirring in small circles
• Continue stirring until all sugar dissolves into a golden caramel color
• Remove from heat with pot holders and tilt pan until the sides are coated as close to the top as possible
• Let cool for 5 minutes

Prepare the flan:

• In a mixer, combine the rest of the ingredients and mix well
• Pour mixture into the caramelized pan, place in a large roasting pan of water half way up to the flan pan
• Place in oven for 35 – 45 minutes – until center slightly springs up with touch of finger
• Let cool, then refrigerate for two to three hours
• When ready to serve, place a large plate or cake platter over the center of the flan pan and flip over quickly
•  Gently remove flan pan and serve

TIP:  If your flan pan is a good sturdy one, caramelizing the sugar in it will not be a problem.  But if you are working with a light, aluminum pan, you can easily caramelize the sugar in a sauce pan first, then immediately transfer to your flan pan and coat evenly.

INGREDIENTS

• One small angel food cake – 8 – 12 oz
• 3 cups Bird’s custard (found in English food stores)
• 1 cup fresh sliced strawberries
• 1 cup fresh sliced peaches
• 1 cup fresh blueberries
• 6 Tbsp Brandy
• ½ cup fresh whipped cream

INSTRUCTIONS

• Prepare the custard according to the directions on the package and chill
• Cut angel food cake into ½ inch slices and single layer the bottom of the glass
• Sprinkle 2 Tbsp brandy onto the cake
• Spread strawberries evenly on top
• Spread 1 cup custard evenly over the strawberries
• Repeat with another layer of angel food cake on top of strawberries and sprinkle with 2 Tbsp brandy
• Spread sliced peaches evenly on top
• Spread 1 cup custard evenly over peaches
• Repeat with final layer of angel food cake on top of peaches and sprinkle with remaining 2 Tbsp brandy
• Spread blueberries evenly on top
• Spread final cup custard evenly over blueberries
• Right before serving, add a large dollop of fresh whipped cream to the top and serve

TIP:  If Bird’s custard is not available in your area, you may substitute a large box (1.5 oz) of sugar free vanilla pudding instead.  You can use any kind of fresh fruit and berries that you wish to make this dish uniquely your own.  Whatever you choose, it’s guaranteed to taste heavenly!

 

INGREDIENTS

• 4-5 cups cooked quinoa (1 ½ cups raw quinoa in 3 cups boiling water, prepared the same as rice, makes the perfect amount)
• 10 medium eggs, beaten
• 1 ½ cups Parmesan cheese
• 1 cup milk (soy milk works, too)
• 1/3 cup olive oil
• 1 pound turkey bacon, cooked and chopped
• 2 cups fresh steamed spinach (One 8 – 9 oz salad bag of spinach works fine)
• 16 oz. chopped mushrooms, sautéed
• 2 garlic loves, minced
• 1 medium brown onion, chopped and browned
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp dry Italian seasoning
• 1 cup Parmesan (reserve)

INSTRUCTION

• Pre-heat oven at 400 degrees
• In large mixing bowl, combine all ingredients and pour in a 9 x 13 pan or casserole dish, spread evenly
• Sprinkle top with parmesan cheese reserve
• Turn oven down to 350 degrees
• Bake 45 minutes to 1 hour (until edges are brown and knife comes out clean from center)
• Remove from oven and let stand for 20 to 30 minutes
• Cut into squares and serve

TIP:  This dish goes well with a fruit salad for brunch, or a green salad for dinner.

INGREDIENTS

• 4-5 cups cooked quinoa (1 ½ cups raw quinoa in 3 cups boiling water, prepared the same as rice, makes the perfect amount)
• 10 medium eggs, beaten
• 1 ½ cups Parmesan cheese
• 1 cup milk (soy milk works, too)
• 1/3 cup olive oil
• 1 pound turkey bacon, cooked and chopped
• 2 cups fresh steamed spinach (One 8 – 9 oz salad bag of spinach works fine)
• 16 oz. chopped mushrooms, sautéed
• 2 garlic loves, minced
• 1 medium brown onion, chopped and browned
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp dry Italian seasoning
• 1 cup Parmesan (reserve)

INSTRUCTION

• Pre-heat oven at 400 degrees
• In large mixing bowl, combine all ingredients and pour in a 9 x 13 pan or casserole dish, spread evenly
• Sprinkle top with parmesan cheese reserve
• Turn oven down to 350 degrees
• Bake 45 minutes to 1 hour (until edges are brown and knife comes out clean from center)
• Remove from oven and let stand for 20 to 30 minutes
• Cut into squares and serve

TIP: This dish goes well with a fruit salad for brunch, or a green salad for dinner.