Chicken Cacciatore!!! It's Italian

Recipe Rewind or you can call it seconds are best!

OK so I mix em up a bit..Italian not Italian , whatever hits me that day or better yet when I'm at the market.

  I just love this blogging,  it sure gets my hubby a lot of time in the kitchen.  Sometimes he helps with the pictures but most time it is me one hand on camera and one hand preparing food.  Gotta love it!

  
Here's my Chicken Cacciatore Recipe.

 I am not one to put mushrooms in anything (hubby and kids don't like em) but this is where I just have to put a few.  I think it's a pretty good recipe and feel free to use chicken parts if you wish.  We prefer chicken breasts but you use the chicken your family likes.  Note: I am sure you can cook this recipe in a crock pot.  Make sure you brown your chicken first.  I cooked mine on top of the stove in a deep skillet and within an hour or so it was ready. Check it ou

Happy Baking and Cooking from my kitchen to yours,
 

1 tablespoon olive oil

2 lbs. chicken breasts or parts

3 cloves minced garlic

1 tsp. basil

1-15 oz. can crushed or diced tomatoes

1/2 lb. mushrooms(you can use up to 1 lb. cut in half)

1 onion chopped

1 medium green pepper (sliced)
sprinkle red crushed pepper (optional)

1  1/2 cups chicken broth (canned or homemade)

1/4 cup cornstarch

1 lb. pasta  (I like Mafalda, Fettuccine or Farfalle)

Heat oil in  deep skillet or dutch oven over medium heat.  Add chicken and cook until browned on both sides.  Add garlic, basil, tomatoes, mushrooms, green pepper, onion, salt and pepper and 1 cup chicken broth.  Simmer slowly..Cook until chicken and vegetables are tender.

This meal can be made easily in a crockpot. Brown your chicken in a little olive oil first and then place in crockpot. add other ingredients, except mushrooms if you are using them. Add them the last 10 minutes. Cook on low for 8 hours, high 4 hours.


Stir cornstarch and remaining 1/2 cup broth in a small bowl until mixture is smooth.  Add to chicken vegetable mix.  Cook until mixture starts to thicken.  While mixture is thickening cook pasta according to directions.  Drain.  Ladle Sauce over pasta.  Top with a little Pecorino Romano Cheese. Bon Appetit!!

All the good stuff!!!

Add tomatoes , peppers and mushrooms.  Cook until vegetables are tender.(I added  a red pepper only because I had one and didn't want to waste it.)

From my healthy kitchen to yours,

7/16/12

1/6/13

Turkey Chili: Low in calories and fat!

I posted this recipe several years ago. I think you'll enjoy it!

It's cold, cold, cold here in Pittsburgh and I wanted to make something to warm me up. I thought soup or chili and chili won out for the dish of the day.  I'm trying to make more healthy salads but not all days are salad friendly; those days that are really bone chilling, soup or chili does come to my mind..

 I haven't been very cheery the last month so today I decided it was time to PICK MYSELF UP, BRUSH MYSELF OFF AND START ALL OVER AGAIN! 

Here's an easy chili recipe using ground turkey.

Enjoy!

From my kitchen to yours,

M.J.

1 lb. ground turkey
2 T olive oil
1 large onion
1 -15 oz can dark kidney beans rinsed and drained
1-46 oz. can tomato juice
3 T chili powder
salt and pepper to taste

Saute turkey and onion in olive oil until lightly browned.  Add tomato juice, chili powder, salt and pepper and drained beans. ** I prefer to rinse and drain my beans before adding to mixture.  Cook until mixture thickens slightly, approximately 1 hour.  Serve with crackers or bread.....Yum

From my healthy kitchen to yours,

1/3/13 Original

Pineapple Whip

I made this wonderful refreshing dessert today. I didn't exactly follow the recipe to the tee.

I made it using frozen pineapple lol and it sure was a lot easier.
The frozen pineapple was sweet ( I tasted it before I processed it) but added a little pear juice to it while processing it. It was absolutely fabulous and my  hubby had seconds.

Enjoy!

1 pineapple (I used bagged frozen pineapple from Aldi's)

1/2 cup coconut milk

Sweetener if needed
Pear juice if needed to thin

1. Peel, core and cut one fresh ripe pineapple into chunks. Spread chunks on a lined baking sheet and freeze until solid (for at least 24 hours).
2. Place frozen pineapple chunks in a food processor together with ½ cup of coconut milk. Process until the mixture is smooth and creamy. Scrape down the sides and add more milk as needed to achieve a smooth consistency.
3. Taste the pineapple whip and add sweetener to your liking. If the pineapple wasn't super ripe and sweet, I will add a little pear juice but honey, maple syrup or agave would work. Process once more to incorporate the sweetener.
4. To achieve a soft serve-like look, fit a piping bag or ziploc with a large open star tip. Fill the pineapple whip into the bag and pipe into serving bowls in a swirling motion.

Note:  I used an ice cream scoop to dip ours instead of piping it.  You do what's convenient for you.

From my happy kitchen to yours,

Stuffed French Toast for Brunch, Lunch or Dinner!

If you are tired of the same old, same old why not make breakfast for your evening meal for a change?  Who doesn't like French Toast?  I never did but this type I have no trouble enjoying.  I have made many varieties of it and I even freeze it for a quick snack for the grandchildren. Today it was going to be stuffed because I had some great fresh strawberries, Italian bread and whipped cream cheese so my hubby (me too!) were treated to a amazing brunch..

  We ate around 11 a.m. so that eliminated what to eat for lunch..I thinking this brunch may be a great idea for those days I don't have a clue what to make for dinner or even maybe it'd be a good evening meal .. Happy Cooking!  Enjoy!!!

 4 slices Italian Bread or regular bread

2 eggs
1 cup milk
1/2 tsp. vanilla
1/2 tsp. cinnamon
1- 8 oz. whipped cream cheese (you can use regular softened)
3 heaping tsp. strawberries jam or preserves
fresh sliced strawberries
extra jam for melting (if needed to drizzle on top)
2 tsp. butter 

Cream cheese filling:
1 8-oz. regular or whipped cream cheese softened (flavored is OK)
3 heaping tsp. strawberry (or raspberry or any other you choose) jam or preserves

I melted my cream cheese slightly in microwave to soften a bit more (15 seconds)..With a whisk blend in jam.

I put the filled bread together earlier, refrigerated and covered until I was ready to use.

  In a medium low bowl with a whisk beat eggs, milk, cinnamon and vanilla..  Carefully place stuffed bread into egg mixture. Turn and make sure each side is coated.  In a large skillet over medium heat add 2 tablespoons butter .  Place sandwiches in melted butter and cook until browned, turn over with spatula carefully and place lid on skillet and cook until that side is browned..

From my kitchen to yours,

12/1/12
1/7/13

ICE CREAM SANDWICH CAKE DESSERT!!

Our grandchildren are going to be here on the Fourth so as to make them happy I am making an easy ice cream dessert.  I don't remember who or where it came from but I remember the ingredients (I think I do) so I'll add this easy recipe to my easy and summery desserts..Enjoy!  Feel free to use any add-ins you may like.  Examples, cookie crumbs, peanut butter chips, chocolate chips, health bar crumbled, toasted almonds, peanuts, hot fudge, chocolate syrup and so many yummy additions.  Happy Summer! I'll add the peanuts to mine when I serve.  Those little buggers don't like PEANUTS! 

Keeping Cool in my kitchen,

I added finely chopped peanut butter crunchy crumbles

Place layer of ice cream sandwiches on bottom of dish.  Top with 1/2 container of  cool whip, add cookie crumbles, caramel syrup etc. , place another layer and top with melted hot fudge, add remainder of cool whip and garnish with chopped nuts if desired.  Refrigerate several hours or overnight.  Yummy!

2 boxes ice cream sandwiches (approx. 12 in a box)
1 large container Cool Whip
1 jar hot fudge topping(melt 1/2 bottle in micro until soft)
1 jar caramel topping or caramel syrup
Toasted almonds, peanuts, cookie pieces, candy bars broken up or whatever you care to add in this wonderful ice cream delight.

13 x 9 in(1 box) or larger(2 boxes) pan or disposable aluminum casserole size pan.  I used the later.  It goes quickly so make enough :)


From my kitchen to yours,

6/30/13