3-4 boneless skinless chicken breasts, depending on size
3 teaspoons chicken bouillon (like Knorr’s) or Better than Bouillon
1 can cream of chicken with Herbs soup
2 cups water
1 Tablespoon cornstarch
1 Tablespoon cold water
Favorite all-purpose seasoning, salt and pepper to taste
Optional: chives, extra black pepper or something like Black Hawaiian Sea Salt for serving
In slow cooker, whisk together chicken base, soup and water. Add chicken breasts
Cover and cook on low for 4-6 hours
Shred or chop chicken to desired size. Stir together corn starch and cold water, making a “slurry”. Add slurry to slow cooker with chicken and turn to high approximately 10-15 minutes, when it thickens.
Season with salt and pepper to taste and serve on rice, biscuits, noodles, or mashed potatoes.
Optional: top with chives &/or favorite… like Black Hawaiian Sea Salt
I cut an onion in 1/4 inch slices and put in roasting pan, center. Quartered 4 potatoes and one VERY large carrot 🥕 or 2, cut equal to size of potatoes and put them in a bowl, drizzled with evoo, salt, pepper, garlic powder, tossed in bowl and added to roasting pan, around onion. Then I put chicken drumsticks in same bowl, drizzled with evoo, added salt, pepper, smoked paprika, garlic powder, Adobe seasoning and an all-purpose seasoning. Tossed well and added to roasting pan. Put in 425° oven for 30 – 40 minutes, flipping halfway through. Typically I go by when chicken reached internal temperature of 165°, but because thighs and drumsticks don’t dry out like breasts, I went by when carrots were tender. Was about 10 minutes after chicken was 165° 🤷♀️🤭😋
My granddaughter picked up carrots for me; I have never in my life seen carrots this huge!
Another time…I didn’t want to dirty another pan, but I had both drumsticks & thighs, so I packed in 🤣 it was still good 😋
Bring a pot of water to a boil. Add the sausage and boil for 10 minutes. Remove to a plate slice the links into bite sized chunks.
Preheat the oven to 450 degrees Transfer to a baking dish and add the potatoes, tomatoes, onions, oil and salt. Toss to make sure everything is coated in oil. Sprinkle with the Parmigiano Reggiano cheese. Pour water into the pan.
Bake for 45-55 minutes or until the potatoes are fork tender and the sausage has cooked
Bollito or Brodo di Carne… there are many variations of this dish depending on the region of Italy that you visit. But this is how Nonna Romana makes it.
For 4 Person(s) (site offers recipes based on number of persons)
For the Bollito:
2 1/2 pounds beef short ribs
12 cups water
1 1/2 pounds russet potatoes (about 2 large potatoes) peeled and quartered
1/2 cup carrots cut into a ¼ inch dice
1/4 cup onion cut into a ¼ inch dice
2 plum tomatoes cut into a 1 inch dice
1/2 cup stalks of celery cut into a ½ inch dice and a few leaves
3 tablespoons extra virgin olive oil
2 teaspoons salt
2 bay leaves
8 ounces cut spaghetti
Trim the excess fat off of the short ribs with a knife and set aside.
Put a large 6 quart stock pot over a high flame add the water and short ribs and bring to a boil.
Skim any foam that floats to the surface with a spoon and discard. Once boiling add in the potatoes, carrots, onions, celery, potatoes, oil, salt and the bay leaves. Turn the flame down to medium and cook stirring occasionally until the meat is tender and begins to separate from the bone, about 1 hour and 30 minutes.
When the soup has about 20 minutes to go, bring pasta water to a boil. Break the spaghetti by hand into 2 inch pieces and drop them into salted boiling water. Cook until al dente.
Drain the pasta and add it to a bowl. Ladle the broth on top. Serve with lots of grated parmigiano reggiano cheese.
I used beef soup bones and a top round steak this time; we like the amount and tenderness of the beef 😋
The first time I did use short ribs 😁 ⤵️
I also get this already tiny pasta/spaghetti in Asian isle.