Archives

Recipes

creamy broccoli soup

Leave a comment
Print Recipe
 Creamy Broccoli Soup
Comfort food at its best. This recipe really lets the flavor of the vegetable of your choice shine!
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Course Appetizers, Soup
Cuisine American
Servings
Ingredients
Instructions
  1. In a saucepan combine chicken stock, onion, and vegetable of choice. Bring mixture to a boil, reduce heat and cover and simmer until the vegetables are tender. Place half the vegetable mixture into a blender and blend until smooth. Pour into a bowl. Repeat with remaining vegetable mixture. Set aside. In the same saucepan, melt the butter. Blend in flour, salt, pepper. Add milk all at once. Cook ad stir till mixture is thick and bubbly. Stir in the blended vegetables. Cook and stir till soup is heated through. Season to taste with salt and pepper. Season soup with your choice of thyme, garlic powder, basil, parsley, nutmeg, sage, curry powder. Garnish with croutons and bacon.
Recipe Notes

This soup can be made with virtually ANY vegetable. (asparagus, green beans, broccoli, carrots, cauliflower, mushrooms, peas, potatoes, tomatoes, zucchini) Just substitute the broccoli for your favorite vegetable. © Galley Chef All Rights Reserved

Recipes

chicken cacciatore with red wine and herbs

Leave a comment

Cacciatore means “hunter” in Italian. “Hunter-style” refers to dishes made with the hunters catch of the day, such as rabbit or chicken, with tomatoes, onions, herbs, bell peppers and sometimes wine. The northern Italian chefs often used white wine in this dish, whereas in southern Italy, red wine is often used.

Print Recipe
 Chicken Cacciatore with Red Wine and Herbs
This classic Italian dish is perfect on a cold winter night with a good red wine and some crusty bread.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Salt and pepper the chicken on both sides. Sauté in olive oil over medium heat until light brown on each side. Transfer to a plate and set aside.
  2. Add the bell pepper, onion, and garlic, crushed red pepper, and oregano and cook until tender, about 10 minutes. Season with salt and pepper.
  3. Add the tomatoes with their juice, chicken stock, red wine, capers and oregano. Return the chicken to the pan and coat in the sauce. Add the rosemary. Bring the sauce to a simmer over low heat and cook for about 10 minutes. Transfer to a platter, sprinkle with basil and serve.
Recipe Notes

Serve this with pasta and some good crusty bread to sop up the sauce with. © Galley Chef All Rights Reserved

Holidays And Event Recipes

BEEF WELLINGTON MORSELS

Leave a comment

Tender bits of beef tenderloin combined with mushrooms and spinach, wrapped in a crispy fillo shell with a drizzle of tangy marsala-black cherry sauce.

Print Recipe
 Beef Wellington Morsels
Course Appetizers
Cuisine Greek
Prep Time 25 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Course Appetizers
Cuisine Greek
Prep Time 25 minutes
Cook Time 12 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Heat a cast iron skillet on high heat until smoking.Sprinkle beef on both sides with salt. Cut beef into 3/4 inch cubes. Add oil to pan. Brown the meat no more than 30 seconds. Remove meat onto a plate and set aside. Lower heat to medium and add mushrooms to pan and saute until done. Salt and Pepper to taste and remove to plate and set aside. Saute Spinach in pan and set aside. Add onion to pan and saute for 2 minutes. add marsala wine and cook until the wine is reduce by half. Add the preserves and transfer contents to a food processor and puree. Set the sauce aside.
  2. Lay out 1 fillo sheet and brush with butter. Continue adding layers until you have 5 sheets. Cut into 4 strips. Put a teaspoon of spinach on one end of the fillo dough. Top with 1 cube of beef and 1 mushroom. Roll up, tucking ends in so it looks like a miniature egg roll. Brush the top with butter and bake on a prepared cookie sheet for 12 minutes. Arrange on a platter, top with marsala sauce and garnish with arugula and avocado.
Recipe Notes

© Galley Chef All Rights Reserved