Michael.Adams.Meals.Blog

Pesto Fusilli with Great Northern Beans  1 Bunch of Flat Leaf Italian Parsley, about 4 Cups 1 Box of Funilli Pasta 4 Garlic Cloves, Whole 1 15 0z Can of Great Northern Beans 1/2 Cup Parmesan Cheese, Finely Grated 1/2 Cup Walnuts 1/2 Cup Extra-Virgin Olive Oil Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat bring salted water to a boil, then toss in your garlic cloves whole and let them boil for 5mins before removing and setting cloves aside. Cook the Fusilli pasta according to the package instructions then reserve 1 cup of that salted pasta water and set aside. 2. In a food processor or blender combine parsley, Parmesan, walnuts and boiled garlics with a good pinch of salt & pepper and pulse unit finely chopped. While the machine is running slowly pour olive oil into machine and process until pesto is smooth. 3. Drain pasta and return to pot adding the beans, use a spatula to help pour the pesto into pot and fully combine adding some of the re...

Simple Creamy Broccoli Soup 1lb Broccoli & Stems, cut into Florets 1 Large Yellow Onion, Chopped 1/2 Stick of Butter, Unsalted 1/4 Cup All-Purpose Flour 5 Cups Chicken Stock 1 Cup Water 1/4 Cup Heavy Cream 1/2 Teaspoon of White Pepper Salt DIRECTIONS: 1. In a large pot on medium heat melt butter then add onions with a pinch of salt and sauté until nice and translucent about 7 mins. 2. Add flour and fully combine with onions cooking for 1 min then slowly add chicken stock stirring constantly until everything is fully combined. Bring stock to a simmer then add broccoli and boil for 15 mins in a covered pot stirring a few times. 3. Using a immersion blender puree mixture with white pepper and heavy cream until nice and smooth adding more salt to taste and ENJOY!!!

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...

Fried Garlic Chips  4 Large Garlic Cloves, Thinly Sliced 2 Tablespoons Extra-Virgin Olive Oil  DIRECTIONS: 1. Very thinly slice garlic trying to try and keep all slices the same size so they fry evenly in skillet. 2. In a small skillet on low heat add oil and garlic to pan and basically cook until browned on both sides stirring a few times. When garlic chips began to brown slowly remove to pepper towel until ready to use and ENJOY!!! NOTES: Garlic chips can be added to pastas, mashed potatoes or just as a crunchy garnish to a dish.

Recently I was contacted by a representative of the Lamole Di Lamole winery requesting my assistance to put together a simple yet delicious recipe that would pair well with one of their signature wines the "Chianti Classico Riserva". The Lamole Di Lamole winery is found in the Tuscany hillside of Lamole Greve in Chianti FI Italy just South of Florence. There Chianti Classico Riserva wine comes from the rich Sangiovese Canaiolo grapes where they are hand picked from the vineyards. During the aging process (which for the Chianti Classico Riserva must be a minimum of two years) the wine takes on the taste of tart cherries and the aromas of violets and cherries. The wine pairs well with all meat dishes and makes a delicious reduction sauce. From time to time Julia child herself was known for using Chianti wine in her famous "Coq au Vin" recipe which was the inspiration for this simple recipe. The experts would have to agree that in Italy the wines are made to go with f...

Cornbread and Sausage Stuffing CORNBREAD DIRECTIONS: 3/4 Cup Enriched Corn Meal 1 1/4 Cups All-Purpose Flour 1/4 Cup Sugar 2 TSP Baking Powder 1/2 Teaspoon of Salt 1 Cup of Milk 1 Egg, Beaten 1/4 Cup of Vegetable Oil 1. In a large bowl combine all ingredients and whisk for 3 minutes then pour batter into a greased 8-9-inch pan and fully bake at 400 degrees for about 22 minutes or until a tooth pick into the middle comes out clean. 2. After 5 mins from being out of the oven carefully remove cornbread from pan and place on a cutting board covered by a towel overnight, you will day old cornbread for your stuffing. FINAL STUFFING DIRECTIONS: 2 1/2 Cups Chicken Stock 1 Cornbread Loaf, Cubed 7 Slices Sandwich Bread, Cubed 1lb Ground Sausage 2 Garlic Cloves, Minced 3 Celery Stocks, Sliced 1 Yellow Onion, Medium 2 Eggs, Beaten 1/2 Cup Chopped Parsley, (some for garnish) Salt & Pepper 1. Place cubed sandwich bread and cornbread onto a baking sheet and b...

Orange Zest Cranberries  24oz Cranberries 1 Cup Light Brown Sugar 1 Orange Medium, Zest and Juice 1/3 Cup Freshly Squeezed Orange Juice 2/3 Cup of Water 1/4 Teaspoon of Salt DIRECTIONS: 1. Fully rinse cranberries removing any bad berries from bag. 2. In Medium pan combine cranberries, sugar, water, orange zest and its juice and bring to a rapid simmer on medium heat. Cook berries stirring every few minutes until berries burst and become a syrupy texture, that should take about 10 minutes. 3. Turn heat off and use a Potato masher to fully mash the cranberries until desired, then chill in your refrigerator before serving and ENJOY!!!