Pan Roasted Beets
1 Bunch assorted baby beets washed, trimmed and cut in half lengthwise.
Beet greens stem removed and chopped
2 Cloves garlic smashed and minced
1 Tablespoon olive oil
Salt and pepper
Preheat oven to 375
In a mixing bowl toss all ingredients and mix well
Heat medium sauté pan to medium high and add the beets.
Cook for 5 minuets on stove top
Mix in the greens and finish in the oven for 15 minuets uncovered
Winter Kale, Roasted Chicken and Shitaki Mushroom Wrap
3 Tbsp olive oil
2 chicken breasts sliced ½ inch thick
1 large or 2 small shallots thinly sliced
1 medium leek, white and pale green part only, rinsed and thinly sliced
8 oz of shitaki mushrooms sliced
½ tsp kosher salt
½ tsp freshly ground pepper
1 bunch of kale steamed and coarsely chopped
¼ cup chicken broth
1/3 cup of unsweetened dried cranberries
4 oz goat cheese
4 10 inch wraps
In a large skillet, heat oil over medium-high heat. Cook chicken untill done and remove.
Add shallot, leek, mushrooms, salt, and pepper. Cook, stirring frequently, until vegetables are soft, about 8 minutes.
Add kale and cook until wilted, about 8 minutes. Add broth and cranberries; boil and scrape any brown bits from the pan’s bottom. Return chicken to the pan.
Remove pan from heat and stir in goat cheese. Divide the chicken among the wraps and enjoy!
2 Tablespoons olive oil
1 Chicken cut into quarters with the back bone removed
1 Cup onion large dice
1 Cup carrots large dice
1 Cop celery large dice
1/4 Cup flour
1 Pint mushrooms cut in half
4 cloves garlic crushed
1/2 Cup red wine
1 can diced tomatoes
1 Quart chicken stock
2 bay leafs
4 sprigs thyme
Salt and pepper to taste
2 Tablespoons chopped basil
2 Tablespoons grated parmesan cheese
Salt and pepper the chicken and sear in a cast-iron pan. cook until golden brown (chicken will still be raw). remove chicken from the pan and put on a plate for later.
Add onions, carrots, celery and garlic to the pan sauté for 3 minuets or the onions start to brown. stir in the flour and cook for 1 more minuet over medium high heat.
Turn off heat and deglaze with the red wine. Add mushrooms and tomatoes and return to medium high heat. Return the chicken back to the pan and add the stock, bay leafs and thyme. liquid should cover the chicken 3/4 of the way.
Cover lightly with foil and simmer for 2 hours (chicken needs to be cooked to at least 165 degrees). Just before serving sprinkle with cheese and basil. Warm crunchy bread is the best side with this meal.
here to edit.
3 large tomatoes medium dice
1 clove garlic small dice
1/2 cup red onion small dice
3 basil leafs chopped
2 Tbl balsamic vinegar
salt and pepper to taste
Mix in a bowl and let sit at room temperature for one hour
Serve over grilled bread or over your favorite protein