Serves 6
Ingredients
4 skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle Frank’s buffalo wing sau divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6 hoagie rolls split lengthwise
Slaw Cabbage
Bottle of Chunky Bleu Cheese Dressing
Instructions
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
Serve with slaw cabbage combined with blue cheese dressing.
Source: Crockpot Girls
Sunday Roast Beef and Gravy serve with mashed potatoes and peas
Serves 4
Ingredients
1 (3 to 4-pound) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil
Gravy:
1 large shallot finely chopped
1/2 bottle drinking red wine such as Malbec
5 cups beef stock
Instructions
Preheat oven to 400 degrees F.
Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
Gravy:
Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
Source: Claire Robinson
Fresh Pea Ravioli with Crispy Prosciutto
Serves 4
Ingredients 2 tablespoons lemon infused olive oil plus more for drizzling 4 slices prosciutto cut into thin strips 12 ounces fresh whole milk ricotta 1 1/2 cups fresh shelled English peas plus more for garnish Kosher salt and freshly cracked black pepper 24 to 36 square wonton wrappers | <><> |
| InstructionsPreheat the oven to 250 degrees F. Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside. Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve. Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes. Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli. Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling. Bring the pot of hot water to a boil over medium heat. Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately. Source: Claire Robinson Southern Eggs En Cocotte Serves 4 Ingredients 6 ounces hot maple flavored pork sausage (Southern style), crumbled 3 cups water 1 cup half-and-half Kosher salt 1 cup stone-ground grits or course polenta Freshly cracked black pepper 4 ounces grated Gruyere 4 farm fresh eggs Instructions Preheat the oven to 400 degrees F. Cook the sausage in a skillet over medium-high heat until cooked through. Remove the sausage to a paper towel to drain. Use the rendered sausage fat to grease 4 large individual ramekins, (gratin dishes or individual cast iron pots work too) and arrange them on a rimmed sheet tray. In a large saucepan, over medium heat, bring the water and half-and-half to a boil and season with salt, to taste. Rapidly whisk in the grits. Continue whisking while returning to a boil, about 5 to 7 minutes. Reduce the heat to a simmer and cook until thick and creamy, stirring frequently, about 20 minutes. Season with pepper and more salt, if needed. Divide the cooked grits between the prepared baking dishes and top each with cooked sausage and grated cheese. Make a divot with the back of a spoon into the cheese and sausage topped grits. Crack the eggs, 1 at a time, into a small bowl and top the ramekins with the eggs. Bake until the egg whites are almost, but not fully set, about 10 to 15 minutes. For more well-done eggs, bake until the whites are set. Source: Claire Robinson Chilled Peanut Soba Noodles Serves 4 Ingredients Kosher salt 8 ounces soba (buckwheat) noodles 1/4 cup natural crunchy peanut butter 1/4 cup seasoned rice vinegar 1 tablespoon soy sauce 2 to 3 teaspoons chili sauce (recommended: Sriracha) Instructions Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water. Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours. Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving. Source: Claire Robinson | |
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