Kansas City - New York City

Ingredients:

-4-5lbs of Chicken Thighs
-Garlic Powder
-Onion Powder
-McCormicks Cajun Seasoning
-Pam Spray
-1 ½ liters of Burgundy red wine
-2 Bay leaves
-1 teaspoon Dried thyme
-2 Garlic cloves peeled and sliced
-8 ounces of bacon
-Olive oil or butter
-2 Carrots peeled and sliced.
-8 ounces button mushrooms
-1 Tbls. Tomato paste
-2 tbls. Cornstarch
-Salt & Pepper

1. The night before, trim fat from thighs but leave skin on. Sprinkle thighs with garlic powder, onion powder and Cajun seasoning – Spray just to coat with Pam. Insert in microwave and only heat for 1 minute 11 seconds. Not enough to cook but just warm and infuse the seasonings. Turn thighs over and sprinkle with garlic powder, onion powder, Cajun seasoning and spray again, just to coat with Pam spray. Insert in microwave and heat for 1 minute 11 seconds. Put thighs in plastic bag.

2. Add to plastic bag with chicken thighs, wine, bay leaves, thyme, and garlic cloves. Seal and let marinate in refrigerator overnight.

…Next morning –

3. Fry bacon until crisp, remove to a paper towel.

4. Saute in bacon fat and oil/butter until brown.

5. Remove chicken from plastic bag from refrigerator and brown chicken thighs in fry pan with bacon fat/oil/butter on all sides.
10 frozen pearl onions

6. Place carrots and pearl onions on bottom of crock pot. Add chicken, mushrooms, and bacon.

7. Stir tomato paste in the wine marinade from bag. Pour Tomatoe/Wine Marinade over all ingredients in crock pot.

8. Cook on low heat for 6 hours.

9. Mix cornstarch with ½ cup water and add to crock pot. Turn on high until mixture thickens.

10. Serve with Pureed Yukon potatoes or rice.

Ingredients:

-4-5lbs of Chicken Thighs
-Garlic Powder
-Onion Powder
-McCormicks Cajun Seasoning
-Pam Spray
-1 ½ liters of Burgundy red wine
-2 Bay leaves
-1 teaspoon Dried thyme
-2 Garlic cloves peeled and sliced
-8 ounces of bacon
-Olive oil or butter
-2 Carrots peeled and sliced.
-8 ounces button mushrooms
-1 Tbls. Tomato paste
-2 tbls. Cornstarch
-Salt & Pepper

1. The night before, trim fat from thighs but leave skin on. Sprinkle thighs with garlic powder, onion powder and Cajun seasoning – Spray just to coat with Pam. Insert in microwave and only heat for 1 minute 11 seconds. Not enough to cook but just warm and infuse the seasonings. Turn thighs over and sprinkle with garlic powder, onion powder, Cajun seasoning and spray again, just to coat with Pam spray. Insert in microwave and heat for 1 minute 11 seconds. Put thighs in plastic bag.

2. Add to plastic bag with chicken thighs, wine, bay leaves, thyme, and garlic cloves. Seal and let marinate in refrigerator overnight.

…Next morning –

3. Fry bacon until crisp, remove to a paper towel.

4. Saute in bacon fat and oil/butter until brown.

5. Remove chicken from plastic bag from refrigerator and brown chicken thighs in fry pan with bacon fat/oil/butter on all sides.
10 frozen pearl onions

6. Place carrots and pearl onions on bottom of crock pot. Add chicken, mushrooms, and bacon.

7. Stir tomato paste in the wine marinade from bag. Pour Tomatoe/Wine Marinade over all ingredients in crock pot.

8. Cook on low heat for 6 hours.

9. Mix cornstarch with ½ cup water and add to crock pot. Turn on high until mixture thickens.

10. Serve with Pureed Yukon potatoes or rice.

Ingredients:

Salad
-16 Oz. Bag of Kale
-16 Oz. Bag of Spring Mix Lettuce
-6 Oz. Cherry Heirloom Tomatoes
1/2 Red Onion sliced into slivers
-McCormicks Cajun Seasoning
-Pam Spray
-4 Oz. Package of Goat Cheese
-3.5 Oz. Package of Candied Walnuts
-Cracked Pepper to Taste

1)Tear Kale if not already into small potato chip sized pieces. 
2)Place Kale on baking sheet.
3)Lightly spray with Pam Cooking Spray.
4)Sprinkle with salt, garlic salt tastes great.
4)Bake for 15-20 minutes at 350 degrees in oven until Kale is crispy like potato chips and remove, cool completely and add to spring mix.
5)Add tomatoes, goat cheese, onions and candies walnuts.
6)Dress with homemade or recommended other options for dressing, see below.

A couple options for dressing the salad, you can make your own, see below for recipe or I recommend simply olive oil and balsamic vinegar but also good is Girard's Champagne Dressing

Dressing:
In a shaker add,
-1/3 C. Red Wine Vinegar
-1 Clove Crushed Garlic
-1/3 C. Olive Oil
-1 Lemon juiced
-1 tsp. Cracked Black Pepper

1. Shake, dress and toss salad or place in a small serving vessel, like a gravy boat for guest to dress their own salads. 

Ingredients:

-2 Sheets Puff Pastry
-2 Tbls. Granulated Sugar
-2 Tbls. Packed Brown Sugar
-1 Tsp. Cornstarch
-¾ tsp. ground cinnamon
-3 tart apples peeled and sliced thinly
-3 pears peeled and sliced thinly
-1 Tbls. Raw Turbinado Sugar

1. Cut pastry into 12 squares

2. Lightly grease 2 (6 muffin) Tins or 1 (12 Muffin) Tin

3. Place a pasty square in each muffin tin allowing dough to over hang.

4. Mix together granulated and brown sugar, cornstarch and ground cinnamon in a plastic bag.

5. Add apple and pear slices to sugar mixture in plastic bag and toss until coated.

6. Fill each pastry lined muffin tins with sugar coated apples and pears.

7. Take the corners of each pastry square and fold points into center covering apples and pears. Press to seal so they stay covered during cooking.

8. Sprinkle each tart with turbinado sugar.

9. Place muffin pans on cookie sheets to bake in case tarts bubble over.

10. Preheat Oven to 375 Degrees.

11. Bake in preheated over for 35-40 minutes until Golden Brown.

12. Allow tarts to cool for about 30 minutes.