Chicken in a Pot, my way

Do you ever get tired of having to decide what to prepare for dinner, I do. I used to ask hubby, "What are you hungry for?" and the response would always be his favorites, fried chicken or burgers... too boring. Oh well, [big sigh] back to me making the decision. I had thawed three nice boneless skinless chicken breasts. After thinking for a while, I decided on my rendition of Chicken in a Pot. A combination of that old traditional recipe and Chicken Marsala.

My ingredients:
3 chicken breasts (boneless skinless)
4 tbsp olive oil
1 tbsp minced garlic
1/8 tsp Italian seasoning
1 large onion sliced
1 4 oz. can mushrooms
1 16 0z bag frozen broccoli florets, thawed and drained well
1 16 oz. can Italian stewed tomatoes
4 oz. red wine or marsala cooking wine (I used Lambrusco and Marsala 50/50)
1/4 cup Parmesan cheese
Salt & pepper to taste

Add olive oil to 4 quart stock pot and heat on medium. Meanwhile, pepper both sides of chicken. When oil is warm add chicken and brown on both. Adjust heat as needed, not allowing chicken to stick. When chicken is golden brown, lower heat, add garlic and onions. Cook until tender. Then add wine, Italian seasoning, and Italian stewed tomatoes. Stir, cover and cook for about 20 minutes. Add mushrooms and broccoli. Cover and continue to cook about 15 minutes or so, until chicken is tender. Add salt and pepper to taste, sprinkle Parmesan cheese on to of chicken pieces.

I made Garlic Parmesan biscuits using the standard recipe for drop biscuits on the Bisquick box and added garlic powder and 1/2 cup cheese. Economically Italian!! Hubby finished his chicken and every drop of the sauce and biscuits. [smile]

Chicken in a Pot, my way

2009-02-25T22:32:00-05:00

redkathy

chicken|dinner|italian|

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Norman Love, My gift of Chocolate

My biggest food weakness used to be potato chips. I would eat an entire 16oz. bag in just one sitting. In fact, back when the teenagers were still at home, I used to keep them in my bedroom to be sure they wouldn't get eaten. WOW what a mean mom I was. Over the years, I left the chip addiction behind and replaced it with a chocolate variety. Every Christmas, my hubby would buy me a pound or so box of Godiva Chocolates.... Oh they were more than delicious, they were heavenly! While I am not very good baking at cookies or cakes however I did dabble in candies for a few years. I know how time consuming it is and how delicious fresh chocolate can be. Nowadays, we can't afford either so I settle for a Hersey bar or some Reese cups on daily basis.

What about Norman Love?? I had the luncheon for my niece today, (the stromboli was a big hit) and I received a gift! My mother in law was shopping with her friend on Friday at Norman Love Confections, formerly know as Ganache Chocolates. She slipped me this black box that was the shape of a jewelry box, like one for a bracelet. I really thought it was a bracelet.

OH my gosh, it was chocolate... hand made, beautiful, dark chocolates! Mr Norman Love had beat Godiva, Lindt, and of course all the candy bars you could name!

It was the new "Black" ultra premium line of chocolates. They are advertised as samples from around the world but they are out of this world! The smoothest, creamiest un-sweet sweet chocolates that I have ever eaten. The Maracaibo was my favorite. Very rich and creamy inside.

The descriptions below are found inside the box. The pictures do little justice for the beauty of the fine candies. Each of the colors on the exterior are shiny and appear to be sparkling like gems or metals. If you get the opportunity, do order some of these fine chocolates.

Hacienda Elvesia Cocoa Mass: 74% Origin: Dominican Republic Flavor Profile An elegant, robust chocolate with notes of black tea and a hint of tobacco made with beans from the Dominican Republic. The processing method produces a fruity note that is sustained by a refreshing hint of orange and a splash of grapefruit.

Arriba Cocoa Mass: 72% Origin: Ecuador Flavor Profile Made with cocoa beans from the prized Nacional from Arriba Mocache, Los Rios, Ecuador, this chocolate's flavor is enhanced by intense coffee and licorice fragrances. A gentle processing technique gives rise to an intense dried plum bouquet and a long finish of flowery black currants.

Cru Sauvage Cocoa Mass: 68% Origin: Bolivia Flavor Profile The world's first chocolate made from beans harvested from wild cacao trees growing in the Beni region of north-eastern Bolivia. This harmonious chocolate possesses fresh lemon and grapefruit notes, an intense dried plum bouquet, and an exquisite hint of vanilla.

Maracaibo Clasificado Cocoa Mass: 65% Origin: Venezuela Flavor Profile Made with noble criollo cocoa from the vicinity of Lake Maracaibo in Venezuela, this well-balanced chocolate is enhanced by coffee and plum aromas with an undercurrent of orange blossom and cinnamon, possessing a light, sweet raisin bouquet.

Madagascar Cocoa Mass: 64% Origin: Madagascar Flavor Profile Created with cocoa beans of the trinitario variety from Sambirano, Madagascar, an island off the southeast coast of Africa, this is a fruity chocolate with a roasted hazelnut aroma and wild berry notes as well as a subtle hint of clove and cedar.

PS - Thank you mom for thinking of me!

Norman Love, My gift of Chocolate

2009-02-22T21:04:00-05:00

redkathy

chocolate|reviews|

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Quick Stromboli with Parmesan Crust

My niece and god daughter is being confirmed this weekend. To look at her, many would probably never peg her for a Christian. You see she looks like lots of the teens today. Black finger nails, dark eyeliner, kinda goth, and kinda metal. You see I was a youth leader for many years and have witnessed "first hand" what judgmental thoughts are passed on these kids. It was her choice to be confirmed, and I am so proud of her!


So what does my niece have to do with Stromboli? I believe it is my responsibility as a God mother to make her confirmation day special. Even though the tough economic times have hit on most of our family, I figure I can whip up a few quick Stromboli for about twenty bucks or so. Have family bring a dish, invite a few of her close friends, and give her the day she deserves. Well it maybe not that big but with that much love!

For the dough, I will purchase a three pack of white bread dough. Stuffing will include 1 lb. cooked salami, 1 lb provolone cheese, 1.5 lbs. cheap deli ham, 1 can black olives, 1 large onion, 1 8 oz. container of Parmesan cheese, hot pepper rings, and 1 lb shredded mozzarella cheese. Wal-Mart has the best deals on lunch meats and canned goods while BJ's has the best prices for cheese.

Now that the shopping is done, let's make Stromboli.

First place frozen dough in a loaf pan, and cover with clean kitchen cloth OR spray with cooking spray and cover with plastic wrap. Let dough rise for 4 to 7 Hours, until dough is 1" above pan. Actual time depends on the temperature of your kitchen. Remove the towel/plastic. Next preheat oven to 400F.

Lightly flour a clean counter surface. Push down on a risen dough, then remove from pan, and knead into a ball in your hands. Roll dough in flour so that it will not stick to surface. Flatten dough with finger tips, pushing and pulling top to bottom to make an oblong shape. Roll with a rolling pin to about 1/8" thick. Sprinkle more flour as needed if dough begins to stick. Next, sprinkle Parmesan cheese on floured surface. Flip dough on both sides, in cheese.

On half of the dough, place 1 layer of provolone cheese and then 1 layer of each meat. Top with onions, peppers, and olives. Cover with shredded mozzarella. Fold dough over the stuffing, pinch edges to seal. Some prefer to center stuffing, fold one side and roll to close. I don't use this method because I have found the dough cooks more even when using such heavy stuffing.

On the other hand, if I were using only pepperoni and cheese (which I call pepperoni bread, not stromboli) I would use the rolling method to close the dough. Make two or three small cuts in top of Stromboli to release steam. I bake these on a pizza stone, but have used a cookie sheet. Bake 25- 35 minutes, until dough is golden brown.




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Quick Stromboli with Parmesan Crust

2009-02-17T18:10:00-05:00

redkathy

dinner|entertaining|italian|

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All about cakes.: Wordless Wednesday

Wow, this is the most chocolate I have ever seen in one place! I could camp out there and be in my glory for a long time...

All about cakes.: Wordless Wednesday

All about cakes.: Wordless Wednesday

2009-02-13T11:47:00-05:00

redkathy

uncategorized|

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Poor Girl Braciola

Since dad's visit I've been "food" reminiscing... Ahh I can smell the aroma from mom's kitchen. It would make you feel like you had not eaten all week! Well, I had frozen some of my home made sauce and decided to make "Braciola".

Braciola is the Italian term for a thin, rolled, stuffed piece of meat or even fish that is braised in stock or wine. There are many variations. My favorite is stuffed with hard boiled eggs and prosciutto. Unfortunately, my current financial status forced me to alter the recipe to fit my purse! These types of alterations are something I have mastered over the years, and even mom said it was delicious back in the day.

You will need:
6 thin sliced steaks, about 1/8" thick (round, flank, or sirloin)
meat tenderizer
1 small onion
4 cloves garlic
1 loaf of Italian bread
3 tablespoons olive oil
3 eggs
1/4 cup grated Parmesan or Romano cheese
parsley
salt & pepper

Begin by sprinkling the steaks with meat tenderizer on both sides. Cover with plastic and refrigerate for 45 minutes. No need to tenderize if you use a top cut! Next, I cut the bread into 1 inch cubes, dice onion and garlic. Then I saute the onion and garlic in oil until it's tender. At that point I reduce the temperature to lowest possible. Next, I add the bread cubes, parsley, and eggs. Season with salt and pepper to taste. Mixing constantly, I add the grated cheese a little at a time. Continue to mix and cook until mixture is the consistency of wet stuffing. Remove from heat.

Spoon stuffing onto steak and roll.
Then I tie the rolls with kitchen string and put into my pot of sauce. Cook in the sauce on low until braciola is done. Remove from sauce and slice. Spread some sauce on a warm platter and transfer slices. Top with a bit more sauce. Serve with spaghetti or your favorite pasta and sauce.

Poor Girl Braciola

2009-02-12T21:40:00-05:00

redkathy

beef|dinner|italian|

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Minestra with escarole & beans

My dad came to visit this weekend. He turned 80 last December and still manages to drive everywhere! For Christmas he visited my brother who lives in South Carolina, about 8 hours from dad's house. We were so nervous about him driving but he made it, no problem.

Anyway I wanted to make something that he hadn't had for a long time. I had a leftover roasted chicken that I didn't want to throw away so decided on a Minestra. Mom used to prepare with chicken stock adding pepperoni, pork, and cannellini beans.

I decided on the wedding soup style Minestra, minus the meatballs.

For the stock:
Chicken
Garlic
Onion
Salt & pepper
I put the leftover chicken in a stock pot, covered with water, seasoned with salt and pepper, 1 tablespoon of minced garlic, and 1/2 of a small onion, chopped. Cover, and allow this to simmer for several hours, until broth is a nice yellow. Remove chicken from stock and allow to cool.

For the Minestra:
2 carrots
2 bunches escarole
2 eggs
celery seed
parsley
2 cans cannellini beans

Add to the stock 2 carrots, sliced, 1/4 teaspoon celery seed, 2-3 tablespoons parsley and simmer. Meanwhile pick chicken from bones and add to stock. Wash and trim bottoms of escarole. When carrots are tender add escarole to pot and continue to simmer until escarole is tender. Next add cannellini beans and additional salt and pepper to taste. Continue to simmer until beans are hot. Beat eggs in a bowl and slowly add to simmering soup, stirring constantly. Serve with Italian bread and grated Romano cheese.

Dad loved it... I hope you do too!

(photo courtesy cleanerplateclub.wordpress.com)

Minestra with escarole & beans

2009-02-10T20:39:00-05:00

redkathy

chicken|dinner|italian|

Comments

What the heck... EVOO

I was over at the Food Buzz the other day checking out this wonderful recipe for Biscuits and Gravy by my foodie friend Kim, Ordinary Recipes made Gourmet. One of the ingredients list was EVOO. I thought, what the heck is EVOO.

Obviously, I'm no chef, received no formal culinary training, and may be a bit behind on the cooking world around me. Anyhow, Google helped me out and boy did I feel even worse after finding the answer. I am quite sure you all knew that EVOO is extra virgin olive oil and Rachael Ray coined the phrase.

Here's the definition from Rachael-Isms

"EVOO is extra-virgin olive oil. I first coined "EVOO" on my cooking show because saying "extra-virgin olive oil" over and over was wordy, and I'm an impatient girl—that's why I make 30-minute meals! "

Now that I've shared my lack of knowledge in the food lingo department, let me share some Olive Oil facts with you. According to Mayo Clinic dietitian Katherine Zeratsky, R.D., L.D.

"When cooking with fats, olive oil is a healthy choice. Olive oil contains monounsaturated fat, which can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL, or "bad") cholesterol levels in your blood.

In contrast, saturated and trans fats — such as butter, tropical oils and hydrogenated margarines — increase your risk of heart disease by increasing your total and LDL cholesterol levels.

According to the Food and Drug Administration (FDA), consuming about 2 tablespoons (23 grams) of olive oil a day may reduce your risk of heart disease. You can get the most benefit by substituting olive oil for saturated fats rather than just adding more olive oil to your diet.

All types of olive oil provide monounsaturated fat, but "extra-virgin" or "virgin" olive oils are the least processed forms. As a result, they contain the highest levels of poly phenols, a powerful antioxidant."

And finally here's a traditional Olive Oil lovers recipe made quick and easy.

Aglio Et Olio - Spaghetti with Oil and Garlic

3/4 lb Thin spaghetti
3 Garlic cloves, minced
1/2 cup EVOO
2 tbsp chopped Italian parsley
2 tsp Capers
Romano cheese, grated
Salt & pepper to taste

Cook spaghetti according to directions on package, to al dente.
Meanwhile saute garlic in oil on low heat, using large skillet until garlic is tender and golden, but not browned. Be sure to check and occasionally stir pasta so that it does not overcook. When garlic is soft, add capers continuing to cook to heat thoroughly.

Drain pasta in colander, and reserve about a cup of the water. Turn pasta into skillet with oil, add some of the reserved water and parsley. Mix well. If pasta is a bit dry add more water. Season with salt and pepper. Transfer to serving bowl and top with grated Romano cheese. Enjoy!

What the heck... EVOO

2009-02-04T23:19:00-05:00

redkathy

dinner|pasta|vegetarian|

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Lemonade, An Award?

Oh my GOSH!! Sara, author of one of my favorite blogs, sent me message saying The Lemonade Award was waiting for me atThe Breathing Post. This "Lemonade Award" is passed to sites that show gratitude and a wonderful attitude. Now, I remember the penny lemonade stands but I would never had dreamed that my blog, my expression of love for cooking and lack of writing skills would net me such an honor...[blush]
Thank you Sara!

Here are the Rules:
1.Put the logo on your blog or post.
2.Nominate at least 10 blogs that show attitude and/or gratitude.
3.Be sure to link to your nominees within your post.
4.Let them know that they have received this award by commenting on a post.
5.Nominate your favorites and link to this blog.

Here are my blog selections-
The Toy Report
The Inspired Self
Life Marriage & Kids
Tasty Thoughts
Seeking His Face
Quilts & Heirlooms
Quick And Easy Cooking
Dieting Talk
Ask Me Recipe
Pink Lemonade of Life

In the spirit & honor of this award here's a quickie Lemonade recipe from CD Kitchen-

You will need:
1 can (12 ounce size) frozen lemonade concentrate, thawed
4 1/2 cups water
1 package (10 ounce size) frozen strawberries, partially thawed

In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries. Pour over ice cubes in each glass. Serve.

Lemonade, An Award?

2009-02-01T22:53:00-05:00

redkathy

beverage|

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