This dish is slowly made and boldly rich in the flavors of the season.
Turkey breast, cannelloni or Great Northern beans, corn, chicken broth and spices combine in this 30-minute chili.
Melt butter in pot. Add vegetables and saute over medium heat until lightly browned. Add chicken stock and nuts. Cover pot and simmer for 1 hour. Season to taste.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)
A quick pasta dish seasoned with butter, garlic, onion and parsley.
Cornbread stuffing mix eases the prep for this recipe.
This recipe makes a five-pound chicken.