Doggy Bag

Chicken Giambotta Recipe

February 18, 2017

Ingredients:
• ¼ cup olive oil
• ½ cup onion, julienne
• ½ cup red peppers, julienne
• ½ cup green peppers, julienne
• 1 tsp. garlic, minced
• ¼ cup mushrooms, sliced
• 2 large leftover chicken thighs
• ½ cup white wine (optional)
• 2 cups College Inn® Chicken Broth
• Salt & pepper to taste
• ¼ cup pepperoncini or banana pepper, sliced

Method of Preparation:

1. Heat oil in a medium saute pot on medium heat
2. Add the onions, red and green peppers, garlic and mushrooms and saute until tender
3. Remove the chicken from the bone and add it to the pot
4. Deglaze the pan with white wine
5. Add the College Inn® Chicken Broth
6. Bring it to a boil and reduce to a simmer
7. Add the pepperoncini and season with salt and pepper
8. Simmer for 10-15 minutes

Beef Barley Soup Recipe

February 11, 2017

Ingredients:

  • ¼ cup olive oil
  • ¼ cup onion, small dice
  • ¼ cup carrot, small dice
  • ¼ cup potatoes, small dice
  • 1 tsp. garlic, minced
  • ¼ cup Button Mushrooms, quartered
  • Salt & pepper (to taste)
  • ¾ cup  leftover steak
  • ½ cup Pearl Barley
  • 4 cups College Inn® Beef Broth

Method of Preparation:

  1. Heat olive oil in a stock pot
  2. Add onions, carrots, garlic, potatoes and mushrooms and saute
  3. Season with salt and pepper
  4. Dice the steak and add it to the pot
  5. Stir in the barley
  6. Add the College Inn® Beef Broth
  7. Bring to a boil, then reduce to a simmer
  8. Season again with salt and pepper if necessary
  9. Simmer for 30 to 40 minutes.

Chicken Pot Pie Recipe

January 21, 2017

Ingredients:

  • 2 Tbsp Butter
  • ½ cup Carrots, small diced
  • ½ cup Russet Potato, small diced
  • ½ cup Onion, small diced
  • 1 cup All-Purpose Flour
  • Chicken and Broccoli (Chinese style)
  • 1 cup Milk
  • 1 cup College Inn® Chicken Broth
  • 1 tsp Nutmeg
  • Salt (to taste)
  • White Pepper (to taste)
  • ½ cup Peas
  • ¼ cup Parsley
  • 1 sheet of Puff Pastry
  • 1 egg, whisked in a bowl

Method of Preparation:

  1. In a stock pot on medium heat, add butter and melt
  2. Add in the onion, carrot, and potato and saute until tender
  3. Sange with flour and stir together well
  4. Add in the chicken and broccoli and stir
  5. Add in the milk and College Inn® Chicken Broth, and stir to combine
  6. Cook until the liquid thickens, stirring intermittently
  7. Add in the peas and the parsley, nutmeg and season with salt and pepper
  8. Ladle the chicken mixture into an oven safe crock
  9. Top with puff pastry sheet- making sure to seal edges evenly and trim off excess pastry; poke pastry with fork to vent
  10. Brush with beaten egg on top and bake in a 350 degree oven for 15- 20 minutes, or until golden brown and flaky. Enjoy!

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