Posts Tagged ‘chopped celery’

  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container¬†Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

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  • 3 pound Chuck Roast
  • 3 tablespoons Olive Oil
  • 3 tablespoons Adam’s Reserve Peppercorn & Garlic Rub
  • 3 sprigs Fresh Rosemary
  • 1 – 7 ounce container Chopped Celery and Onions
  • 1 can diced Fire Roasted Tomatoes
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 – 16 ounce bag Baby Carrots
  • 1 bottle Cookwell & Company Garlic and Molasses Marinade

 

 

 

 

 

Preheat oven to 350 degrees.  Place Dutch oven over medium high heat and add Olive Oil, meanwhile season Chuck Roast with Rub on all sides.

 

 

 

 

 

 

Place Roast in Pot and sear all sides.

 

 

 

 

 

 

Add Rosemary, Onions/Celery, Tomatoes, Carrots and Mushrooms.

 

 

 

 

 

 

Pour Marinade over Roast and cover.

 

 

 

 

 

 

Place in oven for 2 1/2 hours or until roast reaches 200 degrees internal temperature

 

 

 

 

 

 

 

 

Serve with Crusty Artisan Bread and Crisp Salad.

  • 2 pounds Chicken
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 bottle Brooklyner Wheat Beer
  • 1 – 7 ounce container chopped Celery and Onion
  • 1 – 14.5 ounce can Petite Diced Tomatoes with Garlic and Olive Oil
  • 1 jar Cookwell & Company Sweet Heat Sauce
  • Ottavia Extra Virgin Olive Oil
  • Adam’s Reserve House Rub

 

 

 

 

 

 

Heat 4 tablespoons Olive Oil in large skillet or Dutch oven over medium high heat. Season Chicken with House Rub and place in skillet and brown all sides. Add Beer and deglaze pan,

 

 

 

 

 

 

then add onion, celery, tomatoes and mushrooms, simmer until chicken is tender and done.

 

 

 

 

 

 

Meanwhile cook Penne Pasta al dente, according to package directions, drain and rinse well with cold water. Set aside.
Add jar of Sweet Heat Sauce to chicken mixture and continue to simmer with lid off until thick glaze is obtained. Pour chicken mixture over Pasta and serve with Salad and crusty bread.