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!
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