Ingredients

On the side

Directions

  1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  2. Cook the chicken on both side until done– about 7-10 minutes per side.
  3. Cool the chicken until it can be handled.
  4. Do not rinse the pot.
  5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  6. Add the remaining ingredients to the pot and turn heat to high.
  7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

1/2 c unslated butter softened
1 c brown sugar
3 tbsp granulated sugar
1 egg
2 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups flour
1 1/2 tsp instant expresso powder , slightly crushed
8 oz semi sweet chocolate chips

Cream Butter and sugars until fluffy
Beat in egg and vanilla
Combine dry ingredients and beat into butter mixture
Drop large spoonfools onto greased cookie sheet Bake at 375 for 8 – 10 minutes
Makes 12-15 large cookies

Divide into two equal bowls with half in each

2 cups butter softened
2 cups brown sugar
2 cups sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups oatmeal, (put small amounts in a blender until it turns to powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips
1 8z Hershey Bar, grated
3 cups chopped nuts

Combine dry ingredients and add butter and eggs and mix slowly with paddle until combined and make gold ball sized cookies places 2 inches apart. Bake at 375 degress for 6 – 10 minutes
Makes 9 dozen cookies

  1. Smash Olives with a Piece of Wood and Pit
  2. Add lemon juice to prevent oxidization
  3. Put Pitted Olives in a Big Pot and Filled with Hot Water for 5 Minutes. The fill pot with cold water and changed every two days, liberally sprinkled with kosher  12 -14 days, until olives are no longer bitter  Make sure the container is airtight
  4. In a large mason jar, put 1 tsp sea salt,  2- 3 garlic cloves ( cut in quarters), and celery pieces in  in the bottom and top of the jar and stuff pitted olives into jar ( really stuff them in)
  5. Add 1 – 2 springs of fresh rosemary
  6. Emulsify 81 0z of vegetable oil and 27 oz of apple cider vinegar ( 3:1 ratio) by putting 45 oz o the oil in a bowl and whisking in 15 oz of the cider vinegar . Put into 64oz sterilized pitcher
  7. Slowly pour oil in, letting bubbles rise. Keep pouring until all bubbles stop and oil fills to the top of the jar.
  8. Put on lid and hand tighten until you can turn anymore.
  9. Turn upside down for one day
  10. Turn olives right side up and store in a cool dark place
  11. Olive should be ready on 30 days

Makes 6 Quart and 6 pint jars

2 lb Ground Beef and Pork
Add  1 1/2 Cups Breadcrumbs
Add 1/2 Cup Cheese
4 tbsp Chopped Parsley
1 Medium Onion Chopped Fine
2 Cloves Garlic Finely Chopped
3 Eggs
3 Tbsp ketchup

Combine and Roll into Meatball
Roll in Breadcrumbs
Drop Meatballs in Sauce

Cook for One Hour

3 Large Eggplants

Frying
6 Eggs
Italian Flavored Breadcrumbs
3 TBSP Grated Parmesan Cheese
Zest of ½ Lemon
Vegetable oil  in Deep Skillet Halfway

For the Sauce
½ Onion Small Dice
½ cup Olive Oil
15 Basil Leaves
1 Bunch Curly Parsley
1 sprig of Thyme
1 Clove Garlic
Salt and Pepper
2 Cans Kitchen Ready Tomatoes
Sale and Pepper
Pinch of Baking Soda
Dash Oregano

Assembly
4 TBS Melted Butter
Romano / Parmegiano Cheese
Shredded Mozzarella Cheese 12 oz
Peel and Fry Eggplants
Slice on Diagonal ¼” thick with Mandolin
On a Large Cutting Board Arrange in Layers with Paper Towels
Cover with another cutting board and Press with a Heavy Object
Let stand for a couple of hours
Combine all Ingredients
Add Bread Crumbs to a Plate
Preheat Deep Skillet to 350 and Add Oil
Dip Each Side of Eggplant in Egg Mixture and Lightly coat with Breadcrumbs
Cook Each Eggplant a minute each side, until Golden Brown
Shake off Excess Oil as you remove them and drain on Paper Plates

Make the Sauce

Heat Sauce Pan on High
Add Oil, Onion, Parsley and Basil, Garlic and Thyme and Saute for 2 – 3 Minutes until Fragrant
Remove Garlic Clove, Reduce to Medium High and Add Tomatoes, Rinsing Can with 2 tbs Water
Add Salt and Dash Oregano
Cook for 1-0 – 15 Minutes
Add End, Add Dash of Baking Soda

Assemble
Coat Bottom of Aluminum Pan with Melted Butter
Add Thin Layer of Sauce
Add This Sprinkle of Grated Parmesan
Fill all spaces with Eggplant, Cut if Needed
Add this Layer of Sauce with a Small Spoon
Add Mozzarella, and then Parmesan Cheese
Repeat with second and third layers, depending on size of pan
Press Eggplant in on Last Layer
Final Layer, Add Sauce Mozzarella and Grated Cheese
Bake at 350 for about an hour until middle is bubbly
Enjoy!