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Tom’s Award Winning Beans & Greens

2 Cans of Low Sodium White Beans
1 Lb of Mild or Hot Italian Sausage
1 Cup of Chopped Collard Greens
1 Cup of Chopped Onion
2 Cloves of Minced Garlic
1 box of Low Sodium Chicken Stock
1/2 Cup of Sugar

To begin making this easy and delicious soup, start by adding the beans to your slow cooker, which is set to Low. On the stove top, cook the sausage until almost cooked through and then add to crock pot with the beans. In the drippings of the sausage, cook the onions and garlic until translucent. Add the onions and garlic to the crock pot. Add the chicken stock and collard greens at this time. Add the sugar, which will combat the bitterness of the greens.

Cook on Low for 4-6 hours or until greens have cooked down. This soup is that easy! Feel free to serve with a sliced baguette.

This recipe was told to us by Tom from Nashville, a wonderful winemaker at Martin Ray Winery in Sebastopol, CA.


Slow Cooker Cacciatore

3/4 cup all-purpose flour
1 tsp salt
1 tsp poultry seasoning
1 chicken cut into serving pieces and skinned
3 Tbsp olive oil
1 yellow onion, finely chopped
4 cloves of garlic minced
3 Tbsp coarsely chopped sun-dried tomatoes (can be dry or oil packed)
1 cup dry wine
2 sprigs of sage
2 sprigs of rosemary
Pinch of red pepper flakes
Freshly ground black pepper

Combine flour, salt and poultry seasoning in a resealable bag.  Add the chicken to the bag and shake to coat completely.

Heat a large iron skillet or saute pan over medium-high heat and add the oil.   Add the chicken and cook for 5 minutes a side or until browned; remove chicken and place in the slow cooker.

Add the onion to the skillet and saute - stirring frequently - until translucent.  Add the garlic and saute until lightly browned.  Add the wine and sun-dried tomatoes to the skillet and be sure to scrape the remaining bits from the chicken. Pour the mixture over the chicken in the slow cooker and add pinch of crushed red pepper and crushed red pepper.

Tie the sage and the rosemary sprigs with a bit of twine or in some cheese cloth and submerge in the broth in the slow-cooker.

Turn the slow cooker on low and cook for 4 hours - 8 Hours (at 6-8 hours the meat will fall off the bone).  Remove sage and rosemary just before serving.

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