Hi guys,

Authentic chicken cacciatore is an Italian classic, the ultimate comfort food.

Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken tenders, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds.

Garlic,onions, carrots, mushrooms  and olives in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it up to three months for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells fill your home with comfort and warmth, and me with childhood

memories of my Mama’s chicken cacciatore meals on many Sundays!!!

Keep it simple, keep it fresh, keep it delicious, customize to make it your own.

Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe thats my favorite part.

Happy Day My Dears…Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Authentic chicken cacciatore is an Italian classic, the ultimate comfort food.

Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken tenders, The classic recipe uses whole cut chicken or rabbit cut in pieces, it’s one of those

recipes easily converted to fit your lifestyle and taste.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds.

Garlic,onions, carrots, mushrooms  and olives in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it up to three months for a ready made meal.

This chicken cacciatore can be made a day ahead, cooled, covered, refrigerated, rewarmed over low heat.

Italian comfort food at it’s best the smells fill your home with comfort and warmth, and me with childhood

memories of my Mama’s chicken cacciatore meals on many Sundays!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 copped onion

2 chopped carrots

8 oz shopped mushrooms

1 cup Mediterranean pitted olives

1 red and 1 green sliced peppers

1 28 oz. can crushed tomatoes

1 10 oz can tomato sauce

1 cup chicken stock

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

6 sprigs of thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides remove from skillet

Add additional oil and saute peppers until crisp tender

Add  rest of ingredients

Simmer covered  30 minutes

Garnish with parsley, basil and ENJOY!!!!……

 

 

 

 

 

 

 

 

 

 

 

 

Good Morning,

As much as I like pretty plated food, that looks like a work of art, not to be eaten, most of the time

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours.

This is one of those recipes, it comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

This recipe was inspired by the classic chicken Cordon Bleu  recipe. in that recipe the chicken is stuffed

with ham and swiss cheese, breaded and either fried or baked .

In this recipe I reversed the order, by topping the chicken with the stuffing, and cooking it on the stove top.

Another method you can use, cook it on the stove top up to the point of returning the chicken to the pan

and finishing cooking it in a 375 degree oven the last 15 minutes. if you use the stove top and oven method

It frees up the watch time and you get to join your guest and enjoy the meal you cooked and listen to the raves!!!! Enjoy my friends!!!!

Cooking at home restaurant style!!!!!!!!

I hope you try this and the part I like  best…..Let me know how you liked it!!!! Enjoy restaurant style cooking at home.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

4 boneless, skinless chicken breast

4 slices prosciutto

4 slices swiss cheese

4 potatoes thinly sliced

4 cups spinach chopped

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley,  thyme, and sage

2 Tbs. each olive oil and butter

Instruction

Heat oil and butter

Brown salt and peppered chicken breast

remove chicken

Wrap prosciutto around  chicken breast set aside

add onion  garlic,  potatoes  saute until  potatoes are golden brown

Add heavy whipping cream, chicken stock and parmesan cheese

return chicken to pan

Add spinach and herbs

Simmer   10 minutes longer

Add the swiss cheese last 5 minutes to melt

…… Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Seriously, this is what my dreams are made of, A quick, easy, delicious meal the whole family likes. that’s a win win.

I wanted a recipe like that, that doesn’t take hours to prepare and the whole family would like. This creamy, lemon, butter chicken has ingredients

even the  picky eater will like, who doesn’t like butter and cream? Another great thing about this recipe, it only has a few ingredients, you probably

have in your kitchen. I used rigatoni, if you don’t like rigatoni use pasta  you like, my  recipes are customizable to fit your life style and taste.

This recipe works well with shrimp, if you don’t like chicken or want to change it up.

it’s a quick and easy recipe that doesn’t have to be saved for special occasions. It comes together in  half a hour, doesn’t use ingredients

you can’t pronounce,  let only know what they are. This recipe uses  recognizable, mostly on hand ingredients.

In my kitchen, I use the same ingredients in many different recipes, saving trips to the store and cutting down on waste.

This creamy, skillet chicken dinner is delicious on it’s own, add your favorite pasta, and you have a show stopper.

I used rigatoni, you can use any pasta you like.

Remember, on my YouTube channel I go over the basics of cooking pasta, it takes a little” know how” to perfectly cooked pasta.

it’s not as easy as it looks to cook it El Dente, without it being raw, or over cooking it to the point of mush.

When cooking Pasta salt the water, add a tablespoon of oil to keep it from sticking, have enough water in the pot to keep the pasta moving freely.

To stop the cooking process after cooking, run the pasta under cold water, this method is good  too if your going to use the pasta later.

This is how we did it in the restaurant, cooked the pasta El Dente, ran it inder cold water, portion it out. when i got an order

in drop the that was in a strainer, in the boiling water for a few seconds to warm it up, it”s as fresh as you just made it.

Keep it simple, keep it fresh, keep it delicious, customize to make it your own by changing the protein and your choice of pasta

Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe thats my favorite part.

Happy Day My Dears…Enjoy!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 lb cooked rigatoni

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

Rind from two lemons

Lemon juice from two lemons

1 cup heavy whipping cream

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides remove from skillet

Add heavy whipping cream, chicken stock, lemon juice and rind

Simmer until thickens about 10 minutes

Return chicken to pan

Simmer 5 minutes more

Toss rigatoni with sauce top with chicken, sprinkle generously with Parmesan and Italian parsley

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These meatballs are Mama’s traditional  recipe reconstruct to fit my lifestyle and taste, using ground chicken breast.

It’s a simple recipe that comes together in 30 minutes if you have the marinara on hand.

Like most of my recipes I make more than I need and freeze it for quick last minute lunches or dinners.

The marinara sauce freezes well,  I try to always have it on hand. I will share the marinara recipe on a later post.

A couple things to remember when mixing  the meat into the other ingredients don’t over mix or overcook, both lead to tough hard meatballs.

A case in point to the last sentence, a new prep cook was mixing the mixture in the dough mixer,  and explained why the meatballs were terrible.

There is no nice way to put it, they were not good. Mama would mot be happy with me using chicken, but she would understand, bad meatballs she wouldn’t.

When cooking don’t over cook, the meatballs are cooked twice first roasted then in the sauce.

Roasting the meatballs adds another depth of flavor and beautiful color color. I try to use my handy- dandy toaster oven whenever I can.

I don’t like turning on my oven every time I need to toast something, my toaster oven is one of my most used small kitchen appliances,

if you don’t have one they’re well worth the 100.00 dollars they cost.

This is another custom-able recipe, if you like the traditional use a high grade ground beef, or a mixture of chicken, beef, or veal.

Experiment,  food and cooking is mean’t to be fun and enjoyable, I have simplified and give you made ahead tips to make cooking a journey, not a destination

always learning, always finding new ingredients to satisfy our changing life style and diet…..Have Fun!!!

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 Lbs. ground chicken breast

3 french slider rolls

1 cup shredded mozzarella

1 cup bread crumbs

1/2 cup chopped  Italian parsley

1/2 cup grated Parmesan

1 egg

2 Tbs. each chopped garlic and onion

Salt and pepper to taste( I used 1 Tbs. salt 1 Tsp pepper

4 cups marinara sauce

Sliced pepperoni and  onion

Instructions

Mix egg, bread crumbs, parsley,  garlic, onion, parmesan  salt and pepper ending with the meat

Shape into golf size balls Roast in a preheated 350 oven until light golden brown about 10 minutes

Cook an additional 20 minutes in simmering homemade marinara sauce ( recipe coming soon).

Fill french rolls with meatballs top with pepperoni, onion, cheese and marinara  toast in a 350 degree oven until bread id golden brown and cheese is melted.