Ingredients

2 Tbl. Extra Virgin Olive Oil
2 ½ - 3 cups cooked rotisserie chicken, diced
MIxed vegetables - peeled carrots, celery, corn, mushrooms, yellow and red bell peppers
1 tsp. dried oregano & basil
1 (48 oz.) low sodium chicken broth
salt and pepper

Instructions

Melt one tablespoon of butter and a few drops of olive oil in a heavy stock pot. Sauté the diced chicken, vegetables, basil and oregano for 15/20 minutes to allow the flavors to meld. Season the mixture with salt and pepper. Seasoning will depend on how salty the chicken was when it was cooked. Slowly add the chicken broth to the pot and bring soup to a rolling boil. This is important for the dumplings to steam properly.

Dumplings

2 cups baking mix (Bisquick)
¾ cup milk

In a separate bowl, combine the baking mix and milk until well incorporated. Bring the broth to a boil. Drop large tablespoons full of the dumpling batter into the boiling broth. Continue to boil for 10 minutes, uncovered. Cover the soup and reduce the heat to medium low. Cook for an additional 5 minutes, covered.

Don't be stingy with the dumplings!!!! Everyone likes steam dough.....NO??

The list...

Clams (from a can is totally acceptable)
Parsley
White Wine
Dash of heavy cream (optional)
Sautéed Shallots
Garlic
Spaghetti cooked al dente

Need I say more...

Finely mince the garlic and shallots and sauté in a pan with a few drops of olive oil. Add clams, parsley, white wine and heavy cream and reduce on low heat.

Strain the pasta and toss in with your sauce. Add some pepper flakes for a little added heat if desired!

Give me peasant food any day!

What you need

2 Rib Eye or Tenderloin steaks
Shallots
Baby Bella mushrooms
Parsley
Cognac
Heavy cream
A knob of butter for velvety richness

Light it up!

Salt and pepper the steaks then pan fry them for 3 to 4 minutes each side for medium rare in a little olive oil.

Remove from the pan and set aside. Add the shallots and mushrooms into the drippings from the steaks and cook down for 6 minutes. Add the Knob of butter and a few dashes of Worcestershire sauce. Add your cognac and set a blaze!! Don’t be frightened it will cook down and burn off in a few seconds. Add the heavy cream and let cook for about 5 minutes on medium to low heat.

Place your steaks back into the pan for one minute, each side. You are now ready to serve.

On the Side

Boil a bag of small potatoes for 20 minutes until just about fork tender then fry them in olive oil until golden brown. Once finished sprinkle sea salt and Rosemary on top to garnish and enhance!

Ingredients
1/2 cup all-purpose flour
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound spaghetti
1/2 cup olive oil
2 tablespoons butter
4 cloves garlic, minced
1 whole medium onion, chopped
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 cup of good red wine
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1/4 cup of Thyme
1 cup freshly grated Parmesan, plus more if needed

Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
Cook the spaghetti until al dente.
Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock, red wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Toward the end of the cooking time, add the chopped parsley and thyme and give the sauce a final stir.
Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the skillet in the oven for 10 mins at 350 degrees and allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.