Chicken Scarpariello

• 1 ¼ pounds skinless, boneless chicken breast halves

• 3 tablespoons all-purpose flour

• 2 tablespoons olive oil

• 2 teaspoons butter

• 2 tablespoons shallots, minced

• 2 cloves garlic, minced

• 1 cup water

• ½ cup white wine

• 1 cube chicken bouillon

• ½ teaspoon dried rosemary, crushed

• ¼ teaspoon salt

• 1 pinch ground black pepper

• Gather the ingredients.

• Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

• In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

• To same skillet, add shallots and garlic. Saute until softened (1 minute).

• Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).

• Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

14 1/2 ounce can cut green beans

14 1/2 ounce can cut carrots

14 1/2 ounce can diced tomatoes with basil, garlic and oregano

14 ounce can chicken or beef broth

Drain liquid from all vegetables except tomatoes. Combine all ingredients in large pot. Bring to a boil, then reduce heat and simmer 3 minutes. Season to taste with salt and pepper. 

3-Ingredient Pulled Pork BBQ

2 (18 ounce) bottles BBQ sauce, divided

1 envelope dry onion soup mix

1 (4 pound) boneless pork loin roast

1 (4 pound) package thick country-style pork ribs

Stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. Place pork loin and ribs into the slow cooker.

Cook on High until the meat begins to fall apart, 6 to 8 hours. Remove meat and set aside. Allow crock to cool enough to handle; pour liquid into a bowl. Clean the crock and return it to the slow cooker.

Debone ribs; discard bones and any fat. Shred meat from the ribs. Shred pork loin meat using two forks pulling them in opposite directions. Return all the shredded meat to the slow cooker. Pour remaining bottle of BBQ sauce over pork. Add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.

Cook on Low for 1 hour.

1 cup brown sugar, packed

1/2 cup butter

1 tablespoon light corn syrup

1 pound loaf frozen sweet roll baking bread dough, thawed

In a small saucepan, combine brown sugar, butter, and corn syrup; cook and stir over low heat until blended. Pour evenly into 9x13 pan. Cut or tear dough into 12 pieces and place in pan. Cover loosely with towel/waxed paper. Let rise in warm place until doubled in size (45-60 minutes). Heat oven to 375 degrees. Bake uncovered until golden brown, 25-30 minutes. Cool in pan 5 minutes. Invert on serving platter or foil.