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Ingredients

4 large boneless skinless chicken breast halves
3/4 teaspoon salt-free herb seasoning
1 (6 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup dry white wine or water
1 teaspoon chicken bouillon granules
12 small mushrooms, halved
1 tablespoon chopped fresh parsley
cooked rice or noodles

Directions

Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes per side. Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.

Ingredients

2 pounds venison, cut into cubes
3/4 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)
2 tablespoons olive oil
1 1/2 teaspoons seasoned salt
1 teaspoon allspice berries
4 cloves pickled garlic
1 tablespoon olive oil
4 red onions, chopped
1 cup beluga lentils, soaked in water
8 ounces pearl onions, peeled
1 1/2 cups chopped carrots

Directions

Place the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate.

Preheat the oven to 325 degrees F (165 degrees C).

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils.

Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid.

Bake in the preheated oven until the venison is very tender, about 1 hour.

Ingredients

2 cups bread flour
1 (.25 ounce) package quick-rise yeast
1 teaspoon salt
1 cup warm water (120 to 130 degrees F)
1 tablespoon olive or canola oil
TOPPING:
3 plum tomatoes, chopped
5 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive or canola oil
2 teaspoons red wine vinegar or cider vinegar
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons cornmeal

Directions

In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 15 minutes. Meanwhile, in a bowl, combine the tomatoes, mushrooms, green pepper, olives, onion, oil, vinegar and seasonings.

Coat a 15-in. x 10-in.x 1-in. baking pan with nonstick cooking spray; sprinkle with cornmeal. Press dough into pan. Prick dough generously with a fork. Bake at 475 degrees F for 5 minutes or until lightly browned. Cover with vegetable mixture. Bake 8-10 minutes longer or until edges of crust are golden.

Ingredients

1/2 pound ground pork
1/2 pound ground beef
1 small onion, chopped
1 garlic clove, minced
3/4 cup ketchup
1/2 cup raisins
1 teaspoon red wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cumin
1 pinch ground cloves
1/2 cup slivered almonds, toasted
6 hard rolls, split
1 1/2 cups shredded Cheddar cheese
2 cups shredded lettuce

Directions

In a skillet, cook pork, beef, onion and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the ketchup, raisins, vinegar and seasonings. Cover and simmer for 20-25 minutes, stirring occasionally. Stir in almonds. Hollow out the top and bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Fill each roll with about 1/2 cup meat mixture. Top with cheese and lettuce; replace top of roll.