Pan Fried Chicken Thighs with Olives and Tomatoes

SERVES 6 | TOTAL TIME 40 Min | ACTIVE TIME 20 Min

6 chicken thighs (2-3 pounds), skin-on bone-in
1-2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cups grape tomatoes, halved
1 (5.75 ounce) jar STAR Fine Foods Tomato & Pepper Marinated Olives, drained
1 cup Chardonnay white wine

Use 1 teaspoon salt and 1/2 teaspoon pepper to sprinkle both sides of the chicken. Warm a high sided large skillet over medium-high heat. Once you hold you hand 6 inches from the skillet and feel the heat, add the olive oil. Then, place the seasoned chicken in the pan skin side down. Cook until golden brown, then flip to brown the other side, about 4-5 minutes for each side. Remove chicken and place in your upside down pot lid or on a plate.

Reduce heat to medium. Add garlic and onion. Cook until onions soften, about 3 minutes. Add olives, wine and 1 cup of tomatoes. Stir to combine and scrape the bottom of the pan to remove the browned bits. Cook until liquid has reduced about half, about 4 minutes.

Taste sauce. Add salt and pepper as necessary. I usually add about 1/2 teaspoon salt and pepper.

Add chicken (skin side up) to skillet. Cook for 10 minutes longer, until the chicken is cooked through to the bone.

If preferred you can place skillet under broiler to crisp the chicken skin. Add remaining tomatoes. Stir and serve.

DONNA'S NOTES: You can substitute chicken stock or white grape juice for the wine.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Pan Fried Brussels Sprouts with Sweet Chili Sauce

SERVES 4  |  ACTIVE TIME 5 Min  |  TOTAL TIME 15 Min

2 tablespoons Star Fine Foods Extra Virgin Olive Oil
1 pound Brussels sprouts, rinsed and cut into halves
1 tablespoons sesame seed oil
1 tablespoon honey
1 tablespoon chili paste
2 garlic cloves, minced
1/2 teaspoon kosher salt

In a 10" cast iron skillet over medium-high heat warm olive oil. Hold your hand 6" above the pan, once you can feel the heat it is ready. Add Brussels to the pan, cut side down. Once the pan is filled, add remaining Brussels into pan on top of the cut side down ones. Cook until Brussels begin to caramelize, about 2-3 minutes. Once browned, stir.

Meanwhile, in a small bowl combine sesame oil, honey, chili paste, minced garlic and salt. Whisk to combine. Set aside.

Pour sauce over the Brussels, stir to combine well and reduce to low heat. Cover and cook for 5 minutes. Remove from heat. Stir.

Serve and enjoy!


DONNA'S NOTES: If the Brussels start getting too browned, stir and reduce heat to medium.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing relationship with Star Fine Foods.

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Reese's Peanut Butter Cup Extreme Brownie Cake

SERVES 18  |  ACTIVE TIME 25 Min  |  TOTAL TIME 45 Min

1-1/2 cups unsalted butter
3 cups granulated sugar
1-1/2 cups unsweetened cocoa powder
1-1/2 tablespoons vanilla extract
5 large eggs
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 (10.5 ounce) bags snack size Reese’s Peanut Butter Cups (divided)

Peanut Butter Fudge Frosting
1 (8 ounce) block cream cheese, softened
1 cup unsalted butter, room temperature
1 (15 ounce) jar natural peanut butter
4 cups powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt

Preheat oven to 350°F. Spray (3) 9" round baking pans with non stick spray. Set aside. Unwrap and cut 12 Reese's cups into quarters. Place the remaining peanut butter cups into the fridge to chill.

Cut butter into chunks and place it in a large microwave safe mixing bowl, melt completely. Add sugar, cocoa, vanilla and eggs. Mix with an electric mixer on medium, until combined. Add remaining ingredients. Mix until completely combined, but do not over mix.

Divide evenly into prepared baking pans. Sprinkle quartered Reese’s Peanut Butter Cups over batter, press into batter with a spatula until they are even with the brownie mixture. Bake for 20 minutes or until a tooth pick comes out clean. Place in the freezer to cool, about 15 minutes.

Combine cream cheese, butter and peanut butter in a large bowl and mix with an electric mixer (or stand mixer fitted with a paddle attachment). Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add vanilla and salt. Beat mixture until well combined.

Place a dollop of frosting on a 10" plate. Place first brownie layer on plate. Spread about 1/2 cup frosting over top of cooled brownie. Place second layer and spread about 1/2 cup frosting over top. Frost the top and sides like a cake.

Unwrap Reese's and cut them all in half. Place halved peanut butter cups around the bottom of the cake with the cut side down. Cut remaining Reese's halves into bite size pieces and sprinkle over the top of the cake.

Serve and enjoy.

DONNA'S NOTE: This cake freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Lazy Day Sloppy Joe's

SERVES 6  |  ACTIVE TIME 10 Min  |  TOTAL TIME 15 Min
1 pound lean ground beef 1 1/4 cups ketchup

1 tablespoon tomato paste
1 tablespoon STAR Fine Foods Balsamic Vinegar of Modena
1 teaspoon coarse ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
6 hamburger buns

Cook ground beef, in a 10" skillet over medium-high heat. Drain any excess liquid. Add remaining ingredients. Add 1/4 cup water. Stir until combined. Cover and reduce temperature to simmer, for 5 minutes. Remove cover and stir.

Serve sloppy joe mixture on hamburger buns and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing relationship with Star Fine Foods.

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Slow Cooker Lamb Barbacoa

Slow Cooker Lamb Barbacoa
SERVES 6

FOR THE LAMB:
A 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder
1 12-ounce bottle of Negra Modelo
Salt

FOR THE MARINADE:
2 guajillo chiles, stemmed, seeded and torn into large pieces
2 ancho chiles, stemmed, seeded and torn into large pieces
3 garlic cloves, peeled and roughly chopped
1 tablespoon cider vinegar
1 tablespoon dark brown sugar
1 teaspoon salt
1 canned chipotle in adobo
1/4 teaspoon ground cinnamon, preferably Mexican canela
1/2 teaspoon Mexican oregano

FOR SERVING:
Your favorite hot sauce or salsa
A little chopped white onion
A handful of cilantro leaves

Roast the agave leaf (being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces.

In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker.

Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a “keep warm” temperature for up to another 6 hours. Some slow cookers click to “keep warm” automatically; others need to be switched manually.)

When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, and then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you’re ready to make some delicious tacos.

NO SLOW COOKER?

In a large (6- to 8-quart, at least 12 inches in diameter) heavy pot (preferably a Dutch oven), combine the ingredients as described. Set the cover in place and braise in a 300-degree oven for about 3 hours, adding water occasionally if necessary to ensure the liquid stays at about the same level. Finish as described.

Recipe courtesy of Negra Modelo and Chef Rick Bayless

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Garlic Parmesan Cheesy Potatoes

SERVES 8  |  ACTIVE TIME 10 Min  |  TOTAL TIME 1 Hours 10 Min

2 tablespoons unsalted butter, melted
2 tablespoons Star Fine Foods Extra Virgin Olive Oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped rosemary
1 teaspoon fresh chopped thyme
5 cloves garlic, minced
1/2 teaspoon kosher salt
3 pounds red potatoes, cut into bite size pieces
1 cup fresh shredded Parmesan cheese

Preheat oven to 400°F. 

In a small bowl combine butter, olive oil, chopped herbs, garlic and salt. Stir to combine. Brush 1/2 mixture onto a large cast iron skillet. Add potatoes to skillet. Brush potatoes with remaining herb mixture. Cover with foil and bake for 45 minutes.

Remove from oven. Remove foil and sprinkle with Parmesan cheese. Bake for 15 minutes or until potatoes are fork tender.

Serve and enjoy!

DONNA'S NOTES: You can bake these with no foil for a crisp potato.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

Disclosure: We have an ongoing relationship with Star Fine Foods.

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Hearty Beef Pot Roast

SERVES 8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 3 Hours 20 Min


3 pounds boneless beef chuck roast
4 tablespoons all-purpose flour, divided
3 teaspoons kosher salt, divided
1 teaspoon course ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cups halved baby carrots
1 medium yellow onion, sliced
4 garlic cloves, minced
2 cups low-sodium beef stock
1 cup entwine Merlot
4 sprigs fresh rosemary, divided
4 sprigs fresh thyme, divided 

Preheat oven to 300°F.

Combine 2 tablespoons flour, 2 teaspoons salt and all of the pepper in a gallon zip top bag. Seal and shake to combine. Add roast, press out most of the air and seal bag. Shake bag until beef is well coated. Use your fingers to press the flour onto the beef (if needed).

Warm olive oil in a large dutch oven (or oven-safe heavy bottom pot), over medium-high heat. Once you can feel warmth when holding your hand over the pot, add butter. Once butter is mostly melted, use tongs to remove roast from bag. Carefully add roast to dutch oven. Brown on both sides, about 3-4 minutes per side.

Meanwhile: slice onions, chop carrots and mince garlic.

Once roast is nicely seared with a good crust, remove it from the dutch oven and place it your upside down pot lid.

Add carrots, onion, garlic and 1 teaspoon salt to pot. Cook, stirring occasionally, until the onions become translucent. Add wine. Deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock and stir to combine. Add 2 sprigs rosemary and 2 sprigs thyme. Return roast to the pot, ladle some of the cooking liquid over the top of the roast. Top with remaining rosemary and thyme. Cover and bring to a boil. Once boiling, place covered dutch-oven into the oven.

Bake for 3 hours. Remove dutch-oven from the oven. Take the roast out of the pan and place on a plate. Use a slotted spoon to remove vegetables to platter. Tent with foil while you prepare the gravy.

Remove rosemary and thyme sprigs from the pot. Place dutch oven over medium heat.

Combine 2 tablespoons flour with 1/4 cup water in a mason jar. Seal and shake until there are no more lumps. While stirring the liquid, pour flour mixture (called a slurry) into the pot.  Stir to combine. Bring to a boil and cook until thickened. Taste for seasoning, add salt and pepper as necessary. Remove from heat.

Use 2 forks to pull the meat apart. Serve with gravy.

Enjoy!

DONNA'S NOTES: This roast is excellent with entwine Merlot and also the entwine Cabernet Sauvignon.

You can add medium red potatoes, cut into 1/2's into the pot for the last hour.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Cheesy Chicken Enchilada Skillet

SERVES 6-8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 20 Min
1 tablespoon extra virgin olive oil
1 cup frozen corn kernels (or canned corn, rinsed and drained)
1 pound pre-cooked diced chicken (about 3 cups)
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
1 cup black beans (rinsed and drained)
1/4 cup diced green chiles (from a can)
1 cup enchilada sauce
1 (4 ounce) bag tortilla strips, divided
1 (6 ounce) package Horizon Organic Shredded Cheddar Cheese  
1 (6 ounce) package Horizon Organic Shredded Mexican Cheese, divided
1 tablespoon fresh chopped cilantro
optional: 1/2-1 teaspoon cayenne pepper (to taste)

Warm a medium skillet over medium-high heat, once you can feel the heat by holding your hand 6 inches over the skillet, drizzle olive oil into pan. Immediately add corn. Use a wooden spoon to create an even layer of corn.

Allow corn to cook until golden brown and caramelized, about 3 minutes. Then add chicken and stir. Add diced tomatoes, beans, green chiles and enchilada sauce. Stir to combine and bring to a bubble, stirring occasionally, about 2-3 minutes. Reduce heat to medium. Taste for seasoning, if you prefer more heat add the cayenne pepper to your taste preference. 1 teaspoon was perfect for us. If you like mild spice it may be perfect the way it is.

Add 1/2 of the bag of tortilla strips, reserve the remaining for topping the skillet. Add all of the cheddar cheese and 1/2 of the bag of Mexican cheese. Reserve the remaining cheese for topping the
skillet. Stir to combine. Sprinkle remaining cheese, chips and cilantro over top.

Serve and enjoy!

DONNA'S NOTES: Use your favorite enchilada sauce. The heat level of the sauce will affect the skillet, so if you like mild, use mild. If you prefer hot, use hot.

You can also use left over beef, or rotisserie chicken in the skillet if that is what you have on hand.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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