Marianne's Michigan Kitchen

2 Chicken Breast - boneless and skinless cut into chunks 1 medium onion sliced 1 head of Garlic = 15-16 cloves peeled and chopped 1 cup of Heavy Whipping Cream 1 1/2 Tablespoons of Cornstarch 1 teaspoon salt 3 Tablespoons Olive Oil 2 teaspoons of Better than Bouillon chicken 1 cup of water Heat up a stainless steel skillet on medium Add 2 T. olive oil and sliced onion, saute for 1-2 minutes stirring. Add in the Garlic stir around for 1-2 minutes. Remove the onions & garlic from the pan. Add in 1 Tablespoon Olive oil and you chicken breast chunks, turn up your heat and brown your chicken. Add back in the sauteed onions & garlic along with 2 teaspoons of Bouillon stir into the chicken. Add your Cornstarch to the Heavy Whipping Cream and stir till blended. Add the creamy mix to the skillet of chicken, onion & garlic.Warm up the mix - it will thicken - use the 1 cup of water to thin out the creaminess. Try adding 1/2 cup of the water - see how thick if it needs thinned out more...

  1 pound of ground beef 2/3 cup of Panko bread crumbs 1 egg 2 Stalks of Celery Diced 1 Carrot peeled & Diced 1/2 a large onion Diced 1 Tablespoon Olive oil 2 Tablespoons Tomato Paste 1 Tablespoon Beef Bouillon 1/4 - 1/2 cup of water Oven set at 350 degrees 1 loaf pan or a pan to fit the loaf. Saute the Veggies until opaque and al Dente add in the Tomato Paste, Beef Bouillon let cook a bit while stirring.  Add in the water and cook a bit more till warmed thru.  Let cool down. Mix the ground beef, bread crumbs & egg together, add in the cooked veggies, stir and then place the mixture into the pan and shape. Bake at 350 degrees for 45- 60 minutes until an oven thermometer reads about 160.  Bring it out of the oven and let rest 10-15 minutes before cutting and serving. I served this with mashed potatoes and veggies. Enjoy https://youtu.be/cn_PAikvoao