4605 provence braise smoky Recipes

duck legs (about 8 oz. each), salt and fresh-ground pepper, herbes de provence, pinot noir, olive oil, minced shallots, low-sodium chicken broth, fresh thyme, rinsed, dried bay leaf, butter, onion (about 8 oz.), peeled and chopped, broccoli rabe (also called rapini), rinsed, ends trimmed, and cut into about 1-inch pieces, or 1 1/2 lb mustard greens, rinsed, trimmed, and sliced crosswise, garlic, peeled and minced, flat anchovy (optional), minced, cayenne, lemon juice

chicken drumsticks, with skin, salt, or more to taste, herbes de provence, olive oil, garlic cloves, minced, herbes de provence, fresh apricots, pitted and chopped, apricot preserves

yellow onions, quartered and sliced, cattlemens smoky barbecue sauce, preferred (or other smoky sauce), minced garlic, beer, brown sugar, oil, salt, pepper, onion powder, garlic powder

white rice, chicken stock, herbes de provence, sea salt, pepper

fresh asparagus spears, trimmed, olive oil, dried herbes de provence, sea salt and pepper to taste

zucchini, sliced into 1/4-inch rounds, extra-virgin olive oil, fine sea salt, herbes de provence, breadcrumbs, shredded parmesan cheese, extra-virgin olive oil, salt and pepper to taste

elbow macaroni, condensed cheddar cheese soup, milk, dried minced onion flakes, little smokie sausages, processed cheese, cubed, frozen diced carrots

olive oil, butter, balsamic vinegar, dijon mustard, garlic, chopped, skinless, boneless chicken breast halves, pounded flat, chicken stock, shallot, chopped, cremini mushrooms, chopped, chicken stock, herbes de provence, crumbled, balsamic vinegar, salt and ground black pepper to taste, provolone cheese, halved

butter, room temperature, dried herbes de provence, coarse kosher salt, chickens

warm water (105of to 115of), dry yeast, unbleached all purpose flour, dried herbes de provence, fine sea salt, olive oil, yellow cornmeal

apple juice, smoky dry rub, balsamic vinegar, garlic clove, minced

boneless skinless chicken breast (4 breasts), smoked ham , chopped pretty fine (important to use a smoky ham, this is a key ingredient for this dish. i bought a slice of ), condensed cream of chicken soup , i use the 99% fat free (less salt), sour cream (low fat will work, but not the fat free), white wine, smoky gouda cheese, grated (smoky mozzarella or even smoky white cheddar will work), fresh tarragon (1 tbsp fresh parsley, fine chopped would be a good substitute, i use more parsley as it is not), pepper, fresh ground, salt

egg yolks, dijon mustard, red wine vinegar, herbes de provence , plus, herbes de provence (crushed in a mortar or pestle), kosher salt, fresh ground black pepper, extra virgin olive oil, crabmeat, drained , picked clean of shell, and lightly squeezed if wet, dried fresh breadcrumbs, all-purpose flour, unsalted butter

beef chuck roast (1-2 lb), extra virgin olive oil, herbes de provence, ground fennel, mixed peppercorns, ground, dried thyme, red potatoes, peeled and sliced into 1/4-inch rounds, sliced carrot, onion, sliced very thin into rounds and separated, salt , to taste, beef broth , for the crock pot (and au jus), herbes de provence and thyme, for seasoning potatoes and carrots

chopped onion, olive oil, brown sugar, flour, ground mustard, pineapple juice, pineapple chunk, vinegar, soy sauce, smokies

olive oil, canned unsalted chicken broth, garlic cloves, pressed, balsamic vinegar or red wine vinegar, herbes de provence*, crumbled, boneless skinless chicken breasts, well trimmed, zucchini , quartered lengthwise, japanese eggplant , quartered lengthwise, crookneck squash , quartered lengthwise, red or green bell pepper , sliced lengthwise, arugula, curly endive, balsamic vinegar or red wine vinegar

whipping cream, canned chicken broth, dry white wine, minced shallots, minced garlic, herbes de provence, salt, log soft fresh goat cheese, crumbled, russet potatoes, peeled, thinly sliced