I got these from a reciepe swap. They are very good and I will have to try making them again with different fillings.
The orginal recipe can be found here:
Monday, August 22, 2011
Chicken Cacciatore
Chicken Cacciatore
Adapted Slightly from Giada de Laurentiis
1 lb chicken breast cut into bite size pieces
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
2 large red or green bell peppers, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 teaspoon dried italian seasoning
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons tomato paste
Season the flour with salt and pepper
Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, italian seasoning and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add tomato paste and stir into the sauce
Bring the sauce to a simmer and cook for about 10-15 minutes until the sauce is a little thicker.
Adapted Slightly from Giada de Laurentiis
1 lb chicken breast cut into bite size pieces
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
2 large red or green bell peppers, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
1 teaspoon dried italian seasoning
1 1/2 teaspoons dried oregano leaves
1 1/2 teaspoons tomato paste
Season the flour with salt and pepper
Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, italian seasoning and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add tomato paste and stir into the sauce
Bring the sauce to a simmer and cook for about 10-15 minutes until the sauce is a little thicker.
Monday, May 9, 2011
Turkey Burgers
I got this idea after attending a technique class at Willams and Sonoma
What you'll need
1 1/2 pounds ground turkey
1/2 red onion minced
1 teaspoon garlic powder
2 teaspoons ground Italian seasoning
Black pepper to taste
Olive Oil mixed with ground Italian seasoning to brush the top of the burgers with as they cook.
Mix the turkey, onion, garlic, Italian seasoning, and pepper in a bowl. Form the burgers and let them sit in the fridge for an hour or so before grilling.
We topped these with provolone cheese and salsa. Even my husband ate these and he is not a ground turkey fan.
I made six burgers with this and had no leftovers.
What you'll need
1 1/2 pounds ground turkey
1/2 red onion minced
1 teaspoon garlic powder
2 teaspoons ground Italian seasoning
Black pepper to taste
Olive Oil mixed with ground Italian seasoning to brush the top of the burgers with as they cook.
Mix the turkey, onion, garlic, Italian seasoning, and pepper in a bowl. Form the burgers and let them sit in the fridge for an hour or so before grilling.
We topped these with provolone cheese and salsa. Even my husband ate these and he is not a ground turkey fan.
I made six burgers with this and had no leftovers.
Lemon Ice Box Pie
What you'll need:
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 pie crust ( I used a shortbread crust)
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. The original says to refrigerate overnight but I put it in the freezer for a few hours and it came out delicious!
By the time I went to get a picture the pie was gone!
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 pie crust ( I used a shortbread crust)
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. The original says to refrigerate overnight but I put it in the freezer for a few hours and it came out delicious!
By the time I went to get a picture the pie was gone!
Tuesday, August 17, 2010
Red Wine & Balsamic Marinade
I have had a bottle of red wine in my house for a few weeks that I didn't know what to do with ( I can't drink red wine due to headaches) until I came across this post and decided to give it a try since steak was on sale this week.
What you'll need.
1/3 cup red wine
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
Salt & Pepper
I put the marinade in a food storage bag and sat in in the fridge over night.
My husband loved it he ate his steak and half of mine.
Source : Casual Concoctions
What you'll need.
1/3 cup red wine
1/4 cup balsamic vinegar
1 tablespoon chopped garlic
Salt & Pepper
I put the marinade in a food storage bag and sat in in the fridge over night.
My husband loved it he ate his steak and half of mine.
Source : Casual Concoctions
Tuesday, August 10, 2010
Stuffed Peppers
What You'll Need
4 whole peppers (green, red, whatever floats your boat)
1 1/2 pounds Ground Meat
1 cup white rice
1 tablespoon italian seasoning
1/2 tablespoon garlic
1/4 cup breadcrumbs (italian style)
Dash of salt
1/2 tablespoon black pepper
3 cups sauce (gravy) (you can make your own or use jarred)
Mix ground meat, rice, italian seasoning, garlic, breadcrumbs and fill each pepper.
Place peppers in the the sauce(gravy) and cook on low for 8 hours.
I always serve these with mashed potatoes. One of my favorite comfort meals!
4 whole peppers (green, red, whatever floats your boat)
1 1/2 pounds Ground Meat
1 cup white rice
1 tablespoon italian seasoning
1/2 tablespoon garlic
1/4 cup breadcrumbs (italian style)
Dash of salt
1/2 tablespoon black pepper
3 cups sauce (gravy) (you can make your own or use jarred)
Mix ground meat, rice, italian seasoning, garlic, breadcrumbs and fill each pepper.
Place peppers in the the sauce(gravy) and cook on low for 8 hours.
I always serve these with mashed potatoes. One of my favorite comfort meals!
Feasty BBQ Beer Burger
Ingredients:
2 lbs. 80/20 Ground beef
1 pkg. Lipton Beef onion dry soup mix
1 tsp. chopped garlic
2 eggs
1 cup grated parmesan cheese
1/2 cup Italian bread crumbs
2 cups BBQ sauce (I always use KC MASTERPIECE)
4 tsp. tabasco sauce
1/2 cup Yungling Beer (or any lager style beer)
Cheese sliced
Place ground beef in a large bowl and gently break apart. Add soup mix, Parmesan cheese, bread crumbs and eggs. Mix thoroughly with a fork (make sure to break up any clumps of dry soup seasoning) and allow to sit in refrigerator for approximately 15 minutes. While the meat sets, prepare the BBQ sauce by combining BBQ sauce, tabasco, chopped garlic and beer.
Remove seasoned meat from refrigerator and form into 6-8 patties. Cook over high heat on the grill to desired temperature, basting towards the end with the beer based BBQ sauce. Top with cheese and Beer Braisened Onions. Serve on a roll.
Beer Braised Onions
1 large onion, sliced
2 tbsp. butter
2 tsp. sugar
1 tsp. salt
1 1/2 cups Yungling Beer
Peel and slice onions. Place butter in a large pan and sauté onions (seasoned with sugar and salt) for approx. 5 minutes until onions become translucent and begin to brown. Pour beer into sauté pan and continue cooking until beer has been completely absorbed by onions. Remove from heat and set aside.
Source: Feasty Boys
2 lbs. 80/20 Ground beef
1 pkg. Lipton Beef onion dry soup mix
1 tsp. chopped garlic
2 eggs
1 cup grated parmesan cheese
1/2 cup Italian bread crumbs
2 cups BBQ sauce (I always use KC MASTERPIECE)
4 tsp. tabasco sauce
1/2 cup Yungling Beer (or any lager style beer)
Cheese sliced
Place ground beef in a large bowl and gently break apart. Add soup mix, Parmesan cheese, bread crumbs and eggs. Mix thoroughly with a fork (make sure to break up any clumps of dry soup seasoning) and allow to sit in refrigerator for approximately 15 minutes. While the meat sets, prepare the BBQ sauce by combining BBQ sauce, tabasco, chopped garlic and beer.
Remove seasoned meat from refrigerator and form into 6-8 patties. Cook over high heat on the grill to desired temperature, basting towards the end with the beer based BBQ sauce. Top with cheese and Beer Braisened Onions. Serve on a roll.
Beer Braised Onions
1 large onion, sliced
2 tbsp. butter
2 tsp. sugar
1 tsp. salt
1 1/2 cups Yungling Beer
Peel and slice onions. Place butter in a large pan and sauté onions (seasoned with sugar and salt) for approx. 5 minutes until onions become translucent and begin to brown. Pour beer into sauté pan and continue cooking until beer has been completely absorbed by onions. Remove from heat and set aside.
Source: Feasty Boys
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