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 

Create a quick and simple meal using local ingredients.  

The Flour Tortilla  Ingredients:   3 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon salt  1 cup warm water  1/3 cup oil neutral flavored Instructions:   In a bowl or stand mixer, whisk together the flour, baking powder, and salt.  Add the liquids and mix until a ball forms. Continue mixing for 1 minute.   Transfer dough to a lightly floured work surface. Divide into 16 equal portions.  Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand.   Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes.   After the rest period, heat a large pan over medium heat.   Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. OR roll them into odd shapes why not??  Don’t stack uncooked tortillas on top of each other or they will stick ...

  I bought a brisket - locally raised - cost was $57 - weight 11ish pounds. 1st time cutting up a Brisket and boy was it hard. I now have in the freezer 3 packages of the Flat in 1, 2 and 3 pounds so it is easier for us to eat.  I also have a gallon freezer bag full of fat to render down into Beef Tallow (never did that) and a freezer bag full of meat & fat to grind.  I am cooking the Point side in the crock pot and will probably turn on the Pressure cooker side to finish it off.  From this I believe I can make Tacos, Beef BBQ sandwiches & Beef/Noodles. I was always skeptical if I could wrangler I whole Brisket - whatever would I do with it and how would I use it, let alone how I would I not waste it...... I made a video of it and it can be found on my youtube channel. CookingProTips https://youtu.be/KgTtU9AEzos Enjoy it was a lot of fun and editing the video I see where I can and will improve on the next Brisket.

  Chicken Meatballs with Rice & Teriyaki I hope you enjoy this video it was super fun to make and so tasty to eat.   This is my first Blog here and wanted to use a Video to see what it is all about. I have lots more on my Youtube channel. Cooking Pro Tips Thanks Making Teriyaki sauce