- 46 Ingredients
-
3 3-4-lb whole chickens, remove and d...
-
Salt and freshly ground black pepper
-
2 Tbsps extra virgin olive oil (EVOO)...
-
2 large onions, thickly sliced
-
7-8 parsnips, peeled and cut lengthwi...
-
2 small bags carrots (about 2 1/2 lbs...
-
1 head garlic, peeled
-
3 lbs small Yukon Gold or red-skinnne...
-
6 cups chicken stock, divided
-
1/4 cup flour
-
4 lbs Idaho potatoes, peeled and quar...
-
1 stick butter
-
1/2 cup milk
-
1/4 of the cooked roasted chicken, sh...
-
1/3 of the cooked roasted vegetables,...
-
2 cups reserved gravy
-
1 package frozen peas
-
10-15 chives, chopped (optional)
-
1 jar store-bought tomatillo salsa (1...
-
1 package frozen corn, defrosted
-
8 flour tortillas
-
1 lb pepper Jack cheese, grated, divided
-
1 cup reserved gravy
-
1 lb rigatoni or pasta of your choice
-
5 Tbsps extra virgin olive oil (EVOO)...
-
2 Tbsps butter
-
2 medium size zucchini, cut in half l...
-
3 Tbsps all-purpose flour
-
2 cups chicken stock
-
1 cup heavy cream (you can also use m...
-
Freshly grated nutmeg
-
1 cup Parmigiano Reggiano cheese
-
1/3 of the cooked roasted veggies, ch...
-
4 thick slices crusty bread
-
1 garlic clove, crushed
-
2 Tbsps Dijon mustard
-
3 Tbsps red wine vinegar
-
1/3 cup extra virgin olive oil (EVOO)
-
1/3 of the cooked roasted veggies (ab...
-
1/2 small red onion, thinly sliced
-
3 hearts of romaine lettuce, torn or...
-
2 Tbsps capers, drained
-
1/4 lb Parmigiano Reggiano cheese, gr...
-
10 leaves basil, chopped
-
1 small jar marinated artichokes, dra...
-
1/4 cup pitted kalamata olives (a han...
- Show all (46)
