Strawberry Chicken Salad

Bob's Strawberry Chicken Salad

1 marinated cooked chicken breast (or salmon or steak)
1/2 cup fresh strawberries
1/3 cup Gorgonzola or Blue Cheese
1 cup of toasted walnuts
2 or 3 cups of spring mix or your favorite greens
1 cup diced cucumber
5 Cherry tomatoes halved or a similar type
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper

Place the salad greens, chicken,berries in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with toasted walnuts.

Home Made Bagels

1 Package Yeast  (or two and 1/2 teaspoons of yeast )

1 Cup Warm Water (approximately 105 degrees)

1/4 cup Oil

2 teaspoons salt

3 to 3 and 1/2 cups of all-purpose floor

 a handful of coarse or table salt

1 egg beaten with 1 tablespoon water 

Toppings such as poppy seeds, sesame seeds, etc

Sprinkle the yeast over the warm water and let sit until dissolved.  

Add oil, 2 teaspoons salt, and 1 and 1/2 cups of the flour.

Beat until the mixture is smooth.

Add enough of the remaining flour to make a manageable dough.

Turn out onto a floured surface and knead for one minute.

Let rest 10-12 minutes.

Knead for 10-12 minutes after resting until  dough is smooth and elastic.

Sprinkle on flour to keep the dough from becoming too sticky when needed.

 Place in a greased bowl,  cover and let rise in a warm place until double.

Punch the dough down and  turn onto a lightly floured surface.

Cut the dough into sixteen golf ball sized pieces.

Roll the dough between your palms to make a smooth ball.

Create a ring  by punching your index finger through the center.

Stretch the ring with your fingers to make a 1 inch hole.

To make the shape uniform, place the ring on the floured surface.

Twirl on your finger until the hole is about 4 inches. It will shrink when you stop.

Place each formed bagel on a lightly floured surface.

Preheat your oven to 450 degrees.

Bring about 3 quarts of water to boil in a large pan. 

Add a handful of salt for a slightly salty crust.

Lower the bagels, a few at a time into the boiling water.

Cook for 3 minutes on each side.

As they are done, remove with a slotted spoon.

Lay on a greased baking sheet.

  (or use parchment paper)

Arrange about an inch apart.

Brush the tops with the egg and water that were blended together to make an eggwash.

Sprinkle them with toppings.

Bake for about 15 minutes or until golden brown.

Remove from the baking sheet and  let cool on racks.

Garlic Butter Meatballs

Garlic Butter Meatballs

1 lb. ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 c. grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter
Juice of 1/2 a lemon

In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute.

Add cooked pasta (or zucchini noodles) to skillet and toss in garlic butter then squeeze in lemon juice.
Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.



Thanks to https://www.delish.com/cooking/a23029289/baked-chicken-thighs/

Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/