Beef Stroganoff with Beet Bruschetta

Beef Stroganoff with Beet Bruschetta

  • Difficulty: medium
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Ingredients

  • 1 Top sirloin steak
  • 1/4 Cup of butter
  • Half a bag of Rigatoni Noodles
  • 1 sliced yellow onion
  • 1/2 T of minced garlic
  • 1 1/2 C of chopped baby Bella mushrooms
  • 1 C of good dry white wine
  • 1 1/2 C of beef broth
  • 1 T of Worcestershire sauce
  • 3 T of flour
  • 1/2 C greek yogurt
  • Salt & peper to taste
  • garnish with parsley

Beet Bruschetta

  • sliced & toasted French baguette croistinis
  • honey goat cheese
  • riced beet with a splash of white fig balsamic vinager

Directions

Over medium heat melt 1 T of butter and sear the steak for 3 min on each side and then set aside on a plate to rest. Then sautรฉ onions, garlic & mushrooms in the remaining 3 T of butter for about 4 min until the onions are translucent. sprinkle flour and mix vigorously. Let the mushroom, onion, flour mixture cook for another 2 min, until you cook the flour down a bit. Then add wine & deglaze/ scrape the brown bits of the pan. Stir until well blended and then add the broth & let cook for another min. Cut the steak set aside into bite size and add to the mixture along with the greek yogurt. Salt & pepper to taste, add Worcestershire sauce and then set on low. Cook up your rigatoni pasta & toast your crostini. When toasted, smear the goat cheese on each and top with the riced beet splashed with the fig white finger mixture. Pour steak mushroom sauce over cooked noodles and garnish with parsley.

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Apple Butter

Apple Butter

  • Difficulty: easy
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Ingredients

  • 2 Pound Bag of Gala Apples- cored, peeled, and roughly chopped
  • 2 T of organic apple cider vineager
  • 1/2 C of water
  • 1/2 organic sugar
  • 1/2 organic light brown sugar
  • 1 T of cinnamon
  • 1/2 T of nutmeg
  • fresh squeezed juice of 1 lemon
  • 1 T of good vanilla extract

Directions

Most people prefer to cook their apple butters in the slow cooker, and this is indeed a lovely way to cook up the yummy fall delight, that is Apple Butter. Zero arguments from me there, however I prefer to whip mine up in my trusty dutch oven pot & it cuts the cooking time down dramatically. Add your peeled/cored/chopped up apples into the pot and add your water, apple cider vinegar, and lemon juice. Get that combination cooking on Medium heat and to a low simmer. Then give it a good stir (your going to want to keep checking and giving it numerous good stirs in the course of the couple of hours you are cooking it). Then add your sugars, spices, and vanilla- give another stir & place the top of the pot on, reduce your heat to low and let cook for about 2 1/2 hours. Like I previously mentioned continue to check on and stir sporadically through out this time. After that, I take the top of the pot off, turn off the stove top & let cool down for about 30 min. Then I add the mixture to my blender & puree the mixture until it is complete in all its trademark velvety smooth deliciousness. This recipe makes about 1 large mason jars worth of apple butter, but you could easily double up the recipe & freeze some to last you through the entire season. Enjoy!

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Cream of Zucchini Soup

Cream of Zucchini Soup

  • Difficulty: easy
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Ingredients

  • 3 chopped up Zucchini
  • 1 sweet Vidalia onion, chopped
  • 2 T butter
  • 1 Cup Flour
  • 1 C Chicken broth
  • 1 C half & half
  • Salt & Pepper to taste

Directions

Over medium heat, melt butter and sautรฉ onions for about 3 minutes in a large dutch oven pot. Sprinkle the flour in and whisk into butter, little by little and let cook for a minute. Add broth and braise (scrape the brown bits) the bottom of the pan. Add the zucchini and water, cook for about 10 minutes. Ladle the zucchini mixture int a food processor or blender and pulsify soup. Add the puree soup back to the pot and add the cream. Salt & pepper to taste, then simmer for about 5 more minutes. Garnish with toasted crostini.

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Cream of Tomato Soup

Cream of Tomato Soup

  • Difficulty: easy
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Ingredients

  • 5 sliced off the vine tomatoes
  • 1 shallot
  • 2 1 T of minced garlic
  • 2 T of Butter
  • 1 C Flour
  • 1 C white wine
  • 1 C of Chicken broth
  • 1 C of half & half
  • 2 T of Sugar
  • salt & pepper to taste
  • handful of fresh basil

For toasted Cajun garbanzo beans

  • 1 drained can of garbanzo beans
  • a sprinkle of Cajun seasoning salt
  • 1 T of extra virgin olive oil

Directions

Melt butter in a dutch oven pot over medium heat. Any pot will do really, I just personally prefer to make my soups in my trusty dutch oven pot. Saute shallots until translucent, then add minced garlic and continued to cook for another minute. Next sprinkle in about 1/3 of the flour & whisk until it absorbs into the butter and let cook for about 30 seconds and then whisk in the rest of the flour and let cook for about 30 more seconds. Then add white wine and braise (scrape the brown bits) the bottom of the pan. Add the tomatoes and turn heat down to low and let simmer for about 5 minutes. Add the basil and let simmer for another 5 min. Then turn stove top off & ladle the soup mixture into either a blender or food processor and pulsify until smooth. Return the soup mixture to the pan and turn the stovetop back onto low heat and add the cream. Salt and pepper the soup to preferred taste. Garnish with Cajun garbanzo beans.

Directions for toasted garbanzo beans

Drain a can of garbanzo beans and let sit in a bowl lined with a linen bowl or paper towel to absorb extra moisture. Heat up the olive oil in a pan and pour in the beans and let toast for about 5 minutes. Sprinkle with the Cajun seasoning and flip, toast for another 5 minutes. Remove from heat and enjoy!

 

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Honey Lavender Ice Cream

Honey Lavender Ice Cream

Ingredients

  • 2 C of whole milk
  • 1 C of half & half cream
  • 1/4 C of fresh lavender
  • 1/2 C of organic honey
  • 5 large egg yolks

Directions

In a saucepan mix together the milk, honey, and the lavender on medium heat until you get a gentle boil going. After about 3 minutes, remove from heat and set aside to steep for about 5 minutes. Mean while mix up the yolks and sugar for about 5 min as well. Then do the best you can to strain the lavender from the milk mixture ( donโ€™t worry too much if a tiny about are left in the milk). Then return the milk mixture to a gentle boil and slowly add the egg mixture into the simmering milk while vigorously whisking the two together. Continue cooking (for about 10 min) until the mixture thickens. Remove from the heat and then add in the cream to the mixture. Pour into desired dish & freeze for overnight.ย 

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Spatchcock Dutch Oven Chicken Roast

Spatchcock Dutch Oven Chicken Roast

  • Difficulty: medium
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Ingredients

  • 1 whole Organic Chicken (spatchcocked)
  • Buttermilk & 1 T of minced garlic
  • 5 T of Butter (I use Kerrygold)
  • 1 T of Herb de Provence
  • Salt & Pepper
  • 1 C of Chicken broth
  • 1 bag of mini potatoes
  • 1 C of chopped carrots
  • 1 Lemon + Zest

Directions

You take a whole organic chicken and soak it overnight in the buttermilk and the garlic.

Spatchcock the chicken (removing the backbone and then flatten the bird out) Season the bird with herb de Provence , salt and pepper.

In your dutch oven melt the butter over medium heat and fry the chick, breast side down for about 5 min and then you flip and do the same for another 5 min (be careful not to be too aggressive and tear off the crispy golden brown skin.

Remove chicken and let set on a plate.

add potatoes and carrots and cook for about 3 more min. Then add 1 c of chicken broth and deglaze the pan. add chicken back in and tuck the veggies around chicken. I sprinkle more herb de Provence, cover, and cook in 375 degree oven for 1 hour. Baste with butter and lemon juice with the lemon zest in it. Enjoy!

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Simple Lasagna Recipe

Crockpot Lasagna

  • Difficulty: easy
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Ingredients

  • 1lb of organic ground beef
  • 1 T of minced garlic (optional)
  • 1 C of sliced Bella mushrooms
  • 2 1/2 C of your favorite tomato sauce
  • Fresh Parsley & Basil
  • No boil lasagna noodles
  • 3 C of cottage cheese (or ricotta)
  • 16 oz bag of shredded mozzarella
  • Fresh shaved parmesan & asiago cheese

Directions

Over medium heat, brown the ground beef for about 5 min. Then add the mushrooms and garlic, for for an additional 3 minutes, and add tomato sauce. In your croc pot add a layer of your uncooked lasagna noodles . I break the larger noodles up if need be for a full layer of lasagna noodle. Add a layer of the meat mixture, a layer of cottage cheese, and then a layer of shredded mozzarella. Next I add a sprinkle of fresh parsley and basil. Then I start over again with a layer of lasagna noodle. You continue your layering until you reach the top of the crock pot. On the top layer we add more mozzarella and fresh parsley & basil. Pop the lid on and cook for about an 1 1/2. Then turn off the crockpot & let the lasagna cool and set for another 1 1/2. Plate that baby up & garnish with fresh parsley, basil & parm/Asiago cheese.

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