Recipes & Cookbook - Chef Anne Marie Eatery & Catering

Love the Leftovers

3/19/2018

Ingredients

1 ½ teaspoon Bouillon, you choose the appropriate flavor (Better than Bouillon is my favorite brand)
¼ teaspoon fresh Ginger, minced
1 splash Hot Sauce, Hoisin sauce or Soy Sauce (optional)
¼ cup leftover Protein (chicken, beef, pork, tofu or shrimp), chopped
¼ cup leftover Veggies, the harder the veggie the smaller you slice or shred them (ex: slice the mushrooms and shred the carrots).
¼ cup leftover Cooked Pasta
Pinch of fresh Parsley and Thyme
6 ounces of Boiling Water

Instructions

In a large cup or jar layer all ingredients in order (don’t add boiling water yet)
Place a lid or plastic on top and refrigerate
When you are ready to eat pour boiling water over top stir and leave stand for 2 minutes with lid on.
Enjoy with a great glass of Picnic Blend wine from Woodhouse Estates or a nice bright and light beer

Homemade Corned Beef Hash

3/13/2018

Ingredients

3 cups Corned Beef, cooked, diced small
½ cup Onion, chopped
3 Tablespoons Water
3 Tablespoons Olive Oil
3 cups Potato, cooked, diced small
Salt and Pepper
Ketchup (optional)

Details

Level: Easy
Serves 6
Time: 25 minutes

Instructions

In a large skillet brown beef over high heat.
When browned remove from pan and set aside. Do not clean pan! This is flavor for the rest of the dish.
In same pan add onion cook two minutes.
Add water, continue cooking until translucent with browned edges (clear looking) and pan becomes dry.
Remove onion from pan and add to beef. Again don’t clean pan!
Add oil then potatoes and brown.
When potatoes are 50% brown add beef and onions back to the pan.
Stir and heat all the way through
Add salt and pepper to taste
Serve with ketchup on side. you may also like an egg on top and a side of toast.

* Delicious accompanied with a chilled glass of tomato juice or a Bloody Mary

One-Pot Red Wine Chicken

3/5/2018

Ingredients

2 or 3 pounds oven-roasted Yukon Gold Potatoes (prepare these prior to or while cooking chicken)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 medium Onion, diced large
3 stalks of Celery, cut in half
5 large Carrots, peeled, cut in large chunks
4 large cloves Garlic, minced
3 to 4 pounds Chicken Thighs, raw, bone-in
1 small bunch Thyme, fresh
5 Pepper Corns
2 whole Cloves
2 whole Bay Leaves
3 cups Chicken Stock
1 cup Red Wine, Cab Franc for me (pick your favorite so you can drink the rest)
Salt and Pepper

Details

Cooking Level: medium
Serves: 6 to 8 guests

Instructions

In a large dutch oven or heavy pot over high heat add olive oil , butter and brown chicken.
Remove chicken and set aside, with drippings in pan, cook onions one minute.
Add in celery, carrots and cook another 3 minutes.
Add garlic and stir 1 minute.
Add chicken back into pot and lay herbs / spices on top of chicken.
Pour stock and wine over top. *Don’t forget the cook when pouring the wine!
Bring to a boil.
Reduce heat to low and cover with lid. Stir every 15 to 20 minutes
Cook until chicken seems to want to separate from bone -- could be up to a couple of hours. Adjust flavors to your preference with salt and pepper.
Pour over potatoes to serve.