Chicken Breast Cacciatore Pappardelle

This Chicken Breast Cacciatore Pappardelle recipe is my lightened up version using skinless, boneless chicken breast. Easy to make and a family favorite, cacciatore means hunter in Italian.

This is a hunter style meal lighten up using chicken breast, 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, peppers  and olives in a rustic sauce with melt in your mouth chicken will have family and friends coming back for secondsWhat To Serve With Chicken Breast Cacciatore Pappardella

I serve this Chicken Breast Cacciatore Pappardella over a wide pasta noodle. You can serve it over creamy polenta, garlicky mashed potatoes or pasta,  or this cacciatore recipe is delicious on it’s own with crusty Italian bread to sop up the sauce.

If there is any left over, it taste better the next day, or you can freeze it in freezer friendly containers  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 that fills 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, and customize to make it your own. Sharing restaurant style recipes, simplified for the home cook….Let me know if you try this recipe that’s my favorite part.

Happy Day My Dears…Enjoy!!

Ingredients

• 4 boneless skinless chicken breast
• 1/2  Lb. Pappardelle
• 2 tablespoons each butter and olive oil
• 1 copped yellow onion
• 3 Tbls. chopped garlic
• 2 chopped carrots
• 8 oz. chopped mushrooms
• 1 cup Mediterranean pitted olives
• 1 red and 1 green sliced peppers
• 1 28 oz. can crushed tomatoes
• 1 14.5 oz. can tomato sauce
• 1 cup chicken stock or white wine
• 1 cup resevered pasta water
• 2 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes
• 6 sprigs of thyme
• Salt and Pepper to taste
• 1 cup grated parmesan cheese
• Instructions
• Cook Pasta according to package directions reserving 1 cup of the pasta water
• Salt and pepper chicken
• Heat oil and butter to medium high
• Add Chicken saute until golden brown
• Add onion and garlic saute until tender and just beginning to brown
• Add  the peppers saute until tender
• Add  the tomatoes, reserved pasta water and chicken stock or white wine
• Simmer covered  45 minutes
• Toss the pasta in the chicken cacciatore sauce
• Garnish with additional Italian parsley, basil  and grated parmesan 

   

Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.

Ingredients

• 1 Lb. Chuck Steak
• 2 chopped yellow onions
• 3 Tbls. chopped garlic
• 1 cup chopped celery
• 1  chopped and seeded  pepper jalapeno pepper
• 1 14.5 can each diced tomatoes and tomato sauce
• 1 14.5 can each red and white kidney beans undrained
• 2 cups beef broth
• 3 Tbs. chili powder
• 2 Tbs. each cumin, oregano, smoky paprika  and coriander
• 2 bay leaves
• 3 Tbls. olive oil
• Salt and pepper to taste

Instructions

1. Cut the steak into equal size pieces and salt and pepper
2. In a medium size stock pot bring the oil to medium high heat
3. Add the steak and sear completely
4. Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
5. Add all the spices now
6. Add the tomatoes and beef broth lower the heat, simmer covered  for 2 hours
7. Add the beans adjust seasonings and simmer an additional 30 minutes
8. Top with your favorite chili toppings ….ENJOY!!!

Thick Cut Skillet Steaks

Sometimes it’s amazing of a few ingredients can produce such a delicious outcome like these Thick Cut Skillet Steaks.

Of course the ingredients have to be good, my older bother, an amazing chef told me when we where starting out in the restaurant

business ” you put garbage in you’ll get garbage out” I never forgot that statement. So here you have it, two 1 pound prime rib steaks that I cut from the rib lion, sprinkled with salt and pepper and topped with a simple pan sauce.

If your looking for a way to cook steak with the ultimate crust use a cast iron skillet, since it retains heat for  perfectly seared steaks!!!!

Tips for these Thick Cut Skillet Steaks

The first step to a great sear is to be sure the skillet is hot enough, you need to hear the sizzle. Second, repeatly  flipping the steaks before searing toughens the meat,  it’s best to sear completely on one side before searing the other side.

One more thing, you can customize this Thick Cut Skillet Steaks recipe instead of using the more expense prime rib cut of meat you can use a more moderately priced cut of steak, like boneless strip steak.

On a side note to measure the thickness of the steaks for even cooking use two fingers for thick and one for medium as a guide line. Also these two Prime Rib steaks were 1 lb. each 2 steaks should  be enough for 3 to 4 people.

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Ingredients

• 2 1 lb. prime rib steaks
• 2 Tbls. each butter and olive oil
• Salt and pepper to taste
• 1/2 cup beef broth or red wine
• 2 Tbls. each chopped garlic and yellow onion
• 2 Tbls. each chopped Italian parsley, thyme and oregano

Instructions

1. Turn oven to 425 degrees
2. Salt and pepper steaks let sit at room temperature for 15 minutes
3. Meanwhile in a large oven proof skillet bring the butter and olive oil to medium high
4. Add the garlic and yellow onion saute until tender and just beginning to brown
5. Push the onion and garlic to  one side of pan
6. Turn the heat to high add the steaks sear the steaks 2 to 3 minutes per side only flipping the steaks once
7. Add The beef broth or red wine and herbs scraping up all the brown bits at the bottom of the pan
8. Transfer the pan to the preheated oven cook for 7 to 9 minutes for medium rare adjusting oven times to your preference.
9. Remove from oven and turn oven off
10. Transfer steaks to cutting broad tent with alumni foil
11. Meanwhile add 1/3 stick of butter to the skillet return to stovetop and simmer for five minutes
12. Pour Pan sauce over steaks…. Enjoy

Vegetarian Eggplant Zucchini fusilli

Good morning, It’s meatless Monday in my kitchen today with this Vegetarian Eggplant Zucchini Fusilli. Cork screw shaped pasta, good for you ingredients, in a light tomato pan sauce, will have you making this pasta recipe often.

I usually make this in the summer when my garden is bursting with more eggplants and zucchinis than I have recipes for, but the eggplant looked beautiful at  the store and I was craving Italian but also wanted a lighter meal after heavy holiday eating.

Personalize This Vegetarian Eggplant Zucchini Fusilli Recipe

You can make this Vegetarian Eggplant Zucchini Fusilli recipe your very own, to fit your lifestyle and taste, by changing up a few things.

For instance,  the pasta shape if you don’t like fusilli use any shape you like. Having said that I have to say, I love short pasta in this recipe verses long, with short pasta you get a taste of all the delicious ingredients in one forkful.

Also the eggplant and zucchini ratio can be changed. If you like zucchini more than eggplant than use more zucchini or vice- verse.

One more thing you can try, if your craving gooey cheese goodness add 1 cup of shredded mozzarella along with the parmesan cheese for a richer pasta dish.

I almost forget, the canned tomatoes can be switched, you can use fresh tomatoes when in season or you can use prepared marinara sauce, the best store bought or my easy homemade marinara.

on a side note, always use the right size pans for ultimate success in your home kitchen. One good basic set of pots and pans is all you need.to cook restaurant style recipes at home.

If you make this recipe please leave me a comment and tag me on Instagram. I love hearing from you!!!

Ingredients

• 1/2 Lbs. Fusilli
• 1 medium eggplant peeled and cut into medium dice
• 2 Tbls. each butter and olive oil
• 1 each green and yellow zucchini cut in medium dice
• 1 chopped yellow onion
• 2 Tbls. chopped garlic
• 1 14.5 can crushed tomatoes
• 2 cups resevered pasta water
• 1 cup grated parmesan cheese
• 1/2 bunch each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving two cups of the pasta water before draining
2. Mean while in a large saute pan bring the butter and olive oil to medium heat, saute the onions and garlic until tender and just beginning t brown
3. Add the cut eggplant and zucchini salt and pepper now, saute until brown
4. Add the water and tomatoes simmer covered for 25 minutes
5. Add the cheese, herbs and cooked pasta heat through
6. Sprinkle with  additional  cheese and herbs… ENJOY!!!!!

Chicken Sausage Farfalle Pasta

Heading into the New Year with a  this new Chicken Sausage Farfalle Pasta recipe. Chicken Italian sausage, crunchy bell peppers and marinara combined with cheesy goodness create a delicious sauce.

This pasta with  healthier chicken sausage and peppers is nothing short of amazingness. I couldn’t stop eating it. Not shocking I know, because I love pasta, and  this Italian girl loves all Italian flavors.

I know I post a lot of pasta recipes, but when am stuck on “what’s for dinner” it’s pasta to the rescue. Pasta is easy, versatile, and who doesn’t love pasta???? You could literally have Pasta every day for a month without repeating the same recipe, that’s how versatile pasta is.

Customize This Chicken Sausage Farfalle pasta recipe

This Chicken Sausage Farfalle Pasta recipe is so easy to customize to fit your lifestyle and taste. for instance I used farfalle pasta,

a bow tie shaped pasta. Any shape pasta works with this recipe, although I prefer a short shape you can use any shape you like.

And because I wanted to keep it healthier I used  Italian flavored Chicken sausage. If chicken sausage isn’t your thing use any sausage

you like. One more thing I used my homemade marinara sauce in this recipe which I always have on hand, if you don’t you can use store bought marinara. I’ve linked both marinara alternatives.

Ingredients

• 1/2 Lb. Farfalle Pasta
• 2 Tbs. butter
• 1/2 Lb. Chicken Italian sausage
• 1 each  chopped red and green  bell peppers
• 1 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 cups prepared marinara sauce
• 1 cup reserved paste water
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 4 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large saute pan in 2 Tbs. of butter saute the onion, peppers and garlic until tender and just beginning to brown
3. Remove casting from the sausage add to saute pan breaking up large pieces with a spoon saute until golden
4. Add the marinara sauce, reserved pasta water and herbs simmer covered 15 minutes
5. Add the cheeses simmer 10 minutes longer
6. Add the pasta to the sauce adjust salt and pepper to taste
7. Top with additional parsley and parmesan

Arrabiata Lobster Sauce Spaghetti

Happy New Year my friends wishing you a new year with new blessings!!! My first post of 2021 starts with this decant Arrabiata

Lobster Sauce Spaghetti recipe. Arrabiata means angry in Italian, well there’s nothing to be angry about with this recipe.

In fact this recipe is going to make you and your family real happy. Succulent lobster meat, in a spicy tomato sauce full of Italian flavors tossed with one of my family’s favorite pasta shape spaghetti!!!!

Lobster can be pricy, using it in a sauce makes it more affordable, and that makes this recipe you will want to make often.

Tips when making Arrabiata Lobster Sauce Spaghetti

Tip number one when making this Arrabiata Lobster Sauce Spaghetti recipe since the sauce is mostly tomatoes the tomatoes you use is important.

I found the tomato products from San Marzano the best, not only in this recipe but in all my tomato based sauces.

Secondly,  I used four previously frozen Maine Lobster tails unshelled them and cut them into even pieces for even cooking.

And third if you want an alternative to frozen Maine Lobster Tails you can use canned Maine Lobster. One more thing you can adjust the  level of heat, if you like less or more spice adjust the hot pepper flakes.

And lastly if you make this delicious Arrabiata Lobster Sauce Spaghetti recipe, please leave me a comment. I love hearing from you it’s my favorite part

Ingredients

• 1 lb. spaghetti
• 1 lb. lobster meat
• 2 cups chopped spinach
• 2 14.5 chopped tomatoes
• 1 14.5 tomato sauce
• 1 cup reserved pasta water
• 1 chopped yellow onion
• 3 Tbs. chopped garlic
• 2 Tbs. each olive oil and butter
• 3 Tbs. hot pepper flakes
• 2 bay leaves
• 1/2 bunch each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large deep saute pan bring the oil and butter to medium heat
3. Add the onion and garlic saute until tender and just beginning to brown
4. Add the red pepper flakes saute until fragrant
5. Add the tomatoes, water and bay leaves salt and pepper now
6. Simmer covered for 45 minutes
7. Add the lobster, chopped spinach and herbs simmer until lobster is cooked through about 5 to 7 minutes
8. Toss Spaghetti into the sauce adjust  seasonings sprinkle with additional Italian parsley and basil

Baked Unstuffed Shells

Hi Guys,

It’s that week between Christmas and New year when I don’t know what day it is, or what time zone am in. This time of year I need comfort food.

And the comfort comes in the form of this Baked Unstuffed Shells recipe. Jumbo shells, ground beef, and cheese in my real easy marinara sauce  is baked to a golden,  cheesy deliciousness family and friends will crave.

Baked pasta dishes are one of the most  comforting meals this time of year and this recipe is one of my favorites!!

Why This Baked Unstuffed Shells recipe is one of my favorites

I love this Baked Unstuffed Shells recipe, because first and most importantly it’s easy. You don’t have to stuff the shells, some stuff themselves when you mix it altogether.

Another reason I like this recipe,  it comes together pretty quickly if you have a prep plan in place

Third this Baked Unstuffed Shell recipe can be made ahead of time, kept in the refrigerator and baked the day you plan to serve it. In fact you can make this recipe and freeze it  for ready made meals, on busy weeknights.

When you think of this recipe, think pasta casserole and who doesn’t love a pasta casserole that can go from freezer to oven to table?

Serve and bake it in a beautiful white casserole dish that goes from oven to table and will  look pretty on your table.

If you Make this Baked Unstuffed Shells recipe please leave me a comment and please don’t forget to tag me on Instagram.

I love hearing from you  it’s my favorite part!!!

Ingredients

• 1 lb. large shells
• 1 lb. lean ground beef
• 4 cups my real easy marinara sauce
• 1 cup water
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 2 cups shredded mozzarella
• 1 cup grated parmesan
• 1/4 cup each chopped Italian parsley and basil
• Salt and pepper to taste

Instructions

1. Pre heat oven to 375 degrees
2. In a large saute pan saute the onion and garlic until tender and just beginning to brown
3. Add the ground beef salt and pepper now saute until brow drain fat
4. Add my real easy marinara sauce and water
5. Add the pasta shells simmer for 10 minutes
6. Add the cheeses and herbs
7. Transfer to an oven proof casserole dish
8. Top with additional mozzarella and parmesan
9. Bake covered for 20 minutes uncover and bake 10 more minutes or until golden brown and bubbly. ENJOY!!!!

 Easy Roasted Lobster

You won’t believe how easy this  Easy Roasted Lobster recipe is. Few ingredients and few steps will leave you wanting to make it more often.

Sure lobster is a decant meal and can be pricey, but if you want to impress family and friends this is the meal to make this holiday season.

If you want to stretch the lobster further you can serve it along with a side of freshly butter pasta for a unforgettable meal everyone will love !!!!!

What Kind of Lobster to use In this Easy roasted Lobster Recipe

I used frozen Maine lobsters for this Easy Roasted lobster recipe. There are two main groups of lobsters clawed lobsters and spiny or rock lobster.

The difference between the two??? Maine lobsters are found not only in Maine, but also else where on the cold North Atlantic coast, as well as the Canada coast.

Red lobster buys  live Maine lobsters tails, which is how they are almost always sold.

Rock lobsters are found in warmer waters and they don’t have large edible claws like the Maine Lobster, but only tiny claws, which don’t have any edible meat.

This is why rock lobsters  only come in tails.

Red lobster buys Rock lobster tails frozen which is how they are usually purchased. That’s what I used in this Easy Roasted Lobster recipe.

This is a restaurant quality recipe that is easy and delicious, if you make it please leave me a comment, and please don’t forget to tag me on Instagram with your creations. I love hearing from you!!!!

Ingredients

• 4 5 oz. lobster tails
• 1/4 cup melted butter
• 1 Tablespoon finely chopped garlic
• 2 Tablespoons chopped Italian parsley
• 2 Tablespoons lemon juice

Instructions

1. Defrost Lobster tails if frozen cut in half and pat dry
2. Melt butter mix in the rest of ingredients
3. Brush the lobster tails with the melted butter reserving the left over for dipping
4. Roast the lobster 7 to 10 minutes
5. Serve With lemon wedges and  melted butter sprinkle with additional Italian parsley

Meaty Unstuffed  Pasta Shells

Hi Friends, I know it’s the most wonderful time of the year for most people, but It can also be the most busy and stressful time of the year too.

So I am sharing this easy, stress free one pot Meaty Unstuffed Pasta Shell Recipe. Essentially  this is a take on stuffed pasta shells without the fuss of stuffing each shell individually.

This recipe is cooked in one pot on top of the stove and the best part, it uses few ingredients, you probably have on hand. Lean ground beef and healthy ground turkey seasoned with Italian flavors and covered with a tomato sauce make this  recipe delicious and will  make you happy serving it.

That’s all you need one stock pot and 30 minutes to have this Italian inspired meal on your table.

Customize This Meaty Unstuffed Pasta Shells recipe

Just like most of my recipes this Meaty Unstuffed Pasta shells recipe can be customized to fit your lifestyle and taste. For instance if

you want to eliminate the ground beef just double the amount of ground turkey. And if you don’t like ground turkey just double the ground beef.

Another thing, if you don’t like jumbo pasta shells you can use smaller pasta shapes, adding then 5 minutes before finishing the cooking process.

In this recipe I used canned tomatoes, you can use my  real easy marinara sauce instead if you have it on hand. ( I always do) You can also vary the cheeses and the amount according to your taste preference.

 Just keep it easy and delicious and if you make this Meaty Unstuffed Pasta Shell recipe please leave me a comment and please don’t forget to tag me on Instagram with your creations. I love hearing from you. It’s my favorite Part!!!!

Ingredients

• 1/2 lb. large shells
• 1/2 lb. lean ground beef
• 1/2 lb. ground turkey
• 2 cups chopped spinach
• 1 chopped onion
• 2 Tablespoons chopped garlic
• 1 15 oz. crushed tomatoes
• 1 15 oz. tomato sauce
• 1 cup water
• 1 tablespoon each chopped Italian parsley, thyme, oregano, and basil
• 1 cup grated parmesan
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. In a medium stock pot bring oil and butter to medium high
2. Saute onion and garlic until tender and just beginning to brown
3. Add the ground beef and ground turkey saute until browned
4. Salt and pepper to taste now and add the herbs now
5. Add the tomatoes and water simmer 10 minutes
6. Add the pasta simmer covered for 15 minutes
7. Add the cheese and spinach the last 5 minutes
8.  Serve topped with additional parmesan and Italian parsley

Bechamel Sauce Chicken Lasagna

This  Bechamel Sauce Chicken Lasagna  layered with roasted chicken breast and oozing with cheese is prefect, if your in line to bring a dish to a holiday potluck or you need to feed a crowd, this is the dish to make!!!!!!

Keeping it comforting, and just a touch healthier using lean chicken breast and low fat milk for the sauce, if your gluten free you can use gluten free flour to make the roux, and gluten free lasagna noodles.

In this recipe lasagna sheets are layered with creamy Bechamel sauce, chicken, spinach and cheese, that all comes together to create beautiful layers, in this crowd pleasing lasagna.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to a delicious restaurant quality meal your whole  family will love Things to know about Bechamel Sauce Chicken Lasagna

First Bechamel sauce , is one of the classic French white mother sauces. a velvety, buttery, creamy white sauce perfect for this Bechamel Sauce Chicken lasagna.

The sauce is not difficult to make, but you do need to pay attention, for  success don’t leave the stove unattended. The sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering. Remember to dip the lasagna noodles in the hot bechamel sauce before layering.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal prefect for holiday entertaining, or you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to, and the white color looks pretty on almost any table ant goes from oven to table to freeze, to dish washer,13 x 9 covered white casserole.

The extra bonus with casserole meals, your quest can serve themselves, set out this festive dinner napkins  to set a holiday mood. add a simple salad for a dinner everyone will love

If you make this Bechamel Sauce Chicken Lasagna, be sure to leave me a comment and please don’t forget to tag me on Instagram with your creations.

Above all I love hearing from you guys, and do my best to respond.

Ingredients

• 2 chicken breast
• 1 box store bought no-cook lasagna sheets
• 1 stick of butter
• 2 tablespoons olive oil
• 1/2 cup flour
• 1 quart milk
• 2 cups grated parmesan
• 2 cups shredded mozzarella
• 1 cup chopped spinach1 cup chicken stock
• 2 tablespoons chopped Italian parsley
• 1 teaspoon nutmeg
• Salt and pepper to taste
• Instruction
• Heat oven to 400 degrees
• Coat chicken with olive oil salt and pepper to taste
• Roast chicken breast 15 minutes cool and shred
• Melt  butter in medium stock pot
• Stir in flour whisking continuously
• Slowly whisk in milk, chicken stock, salt, pepper and nutmeg
• Simmer on low heat 10 minutes stir to prevent browning
• line 9 x 12 inch casserole dish with bechamel sauce
• Dip the lasagna noodles in hot sauce
• Start layering the lasagna noodles beginning with the bechamel sauce
• Top with 1/3 the amount of chicken, spinach, cheeses and bechamel sauce
• Repeat for three layers ending with lasagna noodles, bechamel and cheeses
• Bake in a 400 degree oven 45 minutes to 1 hour or until golden and bubbly
• Let rest 15 minutes before cutting