Hello Everyone and Welcome to my official blog I'm very excited to have this site up and running and in a short time I hope to have the blog fully finished. Here I'll be sharing the recipes from my Instagram page Michael.Adams.Meals along with fun cooking tips fun drinks and fun places to travel.

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Chicken Chowder   5lbs Chicken Thighs Bone-in 4 strips Bacon, cut into 1-inch pieces 1 Large White Onion, Chopped 3 Garlic Cloves, Minced 2 Extra Large Russet Potatoes, Peeled and Cubed 4 Sprigs Fresh Thyme, Chopped 4 Tablespoons Butter, Unsalted 4 Tablespoons All-Purpose Flour 4 Cups Chicken Stock 6 Cups Water 1/4 Dry White Wine 1/2 Cup Heavy Cream (Optional) Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat, boil chicken in water and chicken stock along with some salt & pepper for 30 mins. Remove chicken (saving the broth) and shred chicken with 2 forks removing any bones and skin and set aside in a bowl covered. Strain the broth into a safe glass or tin bowl and set aside until needed, feel free to skim some of the fat from the top and discard. 2. Using the same large pot on medium heat cook the un-cooked bacon pieces for about 3 mins then add the onions, garlic and thyme and sauté for 4 mins. Using a wooden spoon add butter to the mixture...
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When cooking with red wines one would think an ideal paring would be meats, olives, cheese and crackers, right? That's mostly true. However, did you know vegetables take on a incredible taste when stewing in red wine? In this next post I wanted to explore some of these tastes first hand with a new wine from the Tenuta Sassoregale Winery located in the gentle hills of La Maremma about 15 miles South of Florence, Italy. There in the heart of Tuscany the Sassoregale estate covers approximately 94 acres of rolling hills and meadows where sea breezes and constant sunshine overlook the vineyards. The winery is still inhabited by wild boars, roe and fallow deer, which roam freely among the vineyards from the nearby untamed, dense forests. A representative of the Tenuta Sassorgale winery reached out to me requesting my assistance with transforming one of their wines into a delicious meal. I will be cooking with their Sangiovese ruby red wine to create an easy, stove top version of classic ...
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Sautéed Zucchini with Orzo   1 Tablespoon of Butter 2 tablespoons of Extra-Virgin Olive Oil 3 Large Garlic Cloves, diced 3 medium Zucchini, sliced 3 Scallions, sliced (separating the greens from white ends) 8 oz of Orzo 3 cups of Water Parmesan Cheese Salt & Pepper DIRECTIONS: 1. In a medium pot bring 3 cups of water to a boil, then add 1 tablespoon of salt along with Orzo and cook according to the package instructions. Drain water from orzo and return orzo to pot mixing in the butter then cover pot until ready to serve. 2.  In a large skillet heat up 2 tablespoons of oil, then add garlic and white ends of the scallions with a pinch of salt & pepper and sauté for 2 mins, then add zucchini with a pinch of salt & pepper and sauté for 5 mins on medium heat stirring a few times. 3. Serve orzo with sautéed zucchini garnished with green scallions, Parmesan and a few drizzles of extra-virgin olive oil and ENJOY !!!
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