Layer zucchini slices in a colander. Sprinkle each layer liberally with salt. Let sit for 1 to 2 hours to draw out some of the liquid. Rinse and pat dry. Put in a large non reactive bowl.
Add the onion and garlic to the bowl and toss to combine.
Mix the remaining ingredients together and pour over the vegetables. Toss to combine.
Pack into a clean wide mouth jar or pour into a quart size zip top bag.
Refrigerate at least overnight and up to three days.
Serve as part of a relish tray, on a salad, or as a side dish.
Beef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.
Italian Beef Stew
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An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
A chicken version of the pork classic. It cooks in a Slow Cooker in five hours or less. resulting in a beautiful mound of succulent chicken that is perfect in a sandwich, a quesadilla, even all by itself. Make it as spicy as you’d like it by adding any chili powder or spice that tickles your fancy.
For a change of pace, try Mama D’s Poutine recipe below. Â It’s Carolina meets Canada in a really tasty way.
Trim chicken thighs of as much visible fat as possible. Layer in a 5 - 6 quart Slow Cooker coated lightly with non-stick cooking spray, placing the onions and garlic in between the layers.
Mix the remaining ingredients together in a small bowl until well combined. Pour over the chicken, onion, and garlic. Move things around so that the chicken is evenly covered with the sauce.
Cook on the low heat setting for 4 - 5 hours. The chicken should be very tender and just starting to fall apart. Remove the chicken to a heat resistant cutting board. Allow to cool for 10 minutes.
Using two forks, shred the chicken into uniform pieces. Return the chicken and any accumulated juice to the slow cooker. Raise heat to high and tilt the cover slightly. Cook an additional 20 - 30 minutes,until the sauce has thicken slightly and everything is hot.
Serve the Pulled Chicken in sandwiches, tacos, or quesadillas. It's also great sitting atop rice, pasta or corn bread. You can even eat it all by itself.
Mama D's Poutine: Top oven baked french fries with Pulled Chicken. Garnish with any or all of the following: Shredded cheddar cheese, blue cheese crumbles, bacon bits, sliced green onions, ranch dressing.
Salsa is an easy and inexpensive appetizer. There are lots of varieties and it never hurts to have a few choices in you recipe arsenal. Â I used canned fire roasted tomatoes in this recipe because it’s winter and they actually have more flavor than what you would probably get in the store.
Winter Black Bean and Corn Salsa
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This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry
Servings
3Cups
Servings
3Cups
Winter Black Bean and Corn Salsa
Print Recipe
This salsa uses canned tomatoes and corn, Great during the winter when fresh veggies are at their low point. Use the recipe any time of year since you'll probably have most of the ingredients in your pantry
Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Servings
4
Servings
4
Penne with Sausage and Spinach Alfredo
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Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Broil or grill the sausage links until cooked. Let cool until they can be handled, Slice into 1/2 inch "coins". Set aside.
Bring a large pot of salted water to a boil and add the pasta. cook according to Package directions reducing the cooking time by a minute. Prepare the sauce while the pasta cooks.
Heat a large frying pan over medium heat. Add the olive oil and heat. Add the garlic and red pepper flakes and cook, stirring often 2 minutes until they begin to become fragrant. Watch carefully so the garlic doesn't brown and become bitter.
Add the spinach and cook until the spinach is just wilted. Add the cream and cheese and cook over medium low heat stirring to melt the cheese and blend everything together.
Return the sausage to the pan. Continue to simmer gently until mixture reduces slightly and begins to thicken.
Drain pasta, reserving 1/2 cup of the water. Add the pasta to the pan and toss to combine it with the sauce. Cook another minute or two. Add a little of the pasta water if the sauce seems to need it.
