Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Slow Cooker Salisbury Steak

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Slow Cooker Salisbury Steak

I needed to free up some time in the afternoon so I decided to put this Slow Cooker Salisbury Steak on tonight’s supper menu. I think there is some room for improvement but I decided to prepare it as written to see how it was.

I thought it was a little on the salty side but I guess it depends on your taste – my wife loved it. The next time your looking for a good slow cooker recipe give this Slow Cooker Salisbury Steak recipe a try.

Slow Cooker Salisbury Steak
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 8
Ingredients
  • 2 pounds lean ground beef (I used ground round)
  • 1 envelope dry onion soup mix
  • ½ cup Italian bread crumbs
  • ¼ cup milk
  • ¼ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 one ounce package dry Au jus mix
  • ¾ cup water
  • 2 cans cream of chicken soup
Instructions
  1. Place flour in a shallow dish.
  2. In a large bowl using your hands mix together the ground beef, onion soup mix, bread crumbs, and milk; form into eight patties.
  3. In a medium size bowl mix together the soup and Au jus mix.
  4. Roll the patties lightly in flour and brown them on both sides in a large skillet using the oil. Arrange the parries in a pyramid shape in the slow cooker and pour the soup mixture over the top.
  5. Cook on low for 4-5 hours or until burger is done.
  6. Serve hot with the gravy over the top of the patties and mashed potatoes.

Slow Cooker Salisbury Steak picture 2

Adapted from Allrecipes.com

Rabbit Cacciatore

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rabbit-cacciatore recipe

This Rabbit Cacciatore is perfect for wild or domestic rabbit meat. This recipe has a delicious combination of flavors and tastes exceptionally good on a cold night.

If you have rabbit meat available give this one a try you wont be disappointed, it is delicious.

Rabbit Cacciatore
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 rabbit cut into 6 – 8 pieces (about 2 ½ pounds)
  • 1 tablespoon dried thyme (divided)
  • ½ teaspoon dried rosemary
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • ¼ cup white wine (I used homemade cherry wine)
  • ½ cup chopped onion
  • 4 cloves garlic (crushed and minced) or more to taste
  • 3/ cups fresh mushrooms (coarsely chopped)
  • 2 cans diced tomatoes (14.5 ounces each)
  • 2 red bell peppers (seeded and cut into 1 inch pieces)
  • 1 bay leaf.
  • 1 can sliced black olives (4 ounces)
Instructions
  1. Place flour, salt, ½ tablespoon thyme, and pepper into a food grade disposable bag and work with your hands to combine.
  2. Shake rabbit pieces in flour mixture one piece at a time. In a large skillet over high heat using the olive oil cook rabbit until nicely browned on both sides; set aside on a platter.
  3. browned rabbit-cacciatore
  4. Reduce heat to medium, add the onion and cook for about 1 minute. Add the garlic, mushrooms and pepper pieces and continue cooking for about 2 more minutes. Stir in the other ½ tablespoon of thyme and the rosemary. Add the wine to the skillet and using a spoon scrap any dripping from the bottom of the pan. Continue cooking until wine is reduced to about in half. (about 1 minute)
  5. rabbit-cacciatore sauce prep picture
  6. rabbit-cacciatore tomato prep picture
  7. Reduce heat to low - place the rabbit pieces back into the pan and pour the diced tomatoes over the top. Add the bay leaf, cover, and cook until rabbit is tender. (domestic rabbit meat 35 minutes – wild may take longer depending on the rabbit)
  8. remove rabbit to a serving platter, add the olives, and continue cooking sauce until sauce starts to thicken. (about in half)
  9. rabbit-cacciatore sauce reduction
  10. Serve rabbit and sauce over spaghetti.

Adapted from Simply Recipes

Cheesy Bow Tie Casserole Recipe

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cheesy-bow-tie-casserole

cheesy-bow-tie-casserole-recipe

This Cheesy Bow Tie Casserole is rich and flavorful and is simple to put together. If you have any leftovers they make for a delicious lunch.

Flavors will vary a little bit depending on the brand pasta sauce you use.

Cheesy Bow Tie Casserole Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 8 ounces bow tie pasta
  • 1 pound lean ground beef
  • 1 small onion (finely chopped)
  • 24 ounces of traditional pasta sauce (your favorite brand)
  • 1 package of fresh mushrooms (8 ounces sliced or you can use canned)
  • 1 can sliced black olives
  • ¼ teaspoon red pepper flakes or to taste
  • 8 ounces mozzarella cheese (cut into ½ inch cubes)
  • 4 ounces shredded Colby & Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
Instructions
  1. preheat oven to 400F.
  2. Cook pasta according to package directions for firm; drain.
  3. While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
  4. Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
  5. Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
  6. Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.

 

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-recipe

slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Italian Chicken with Penne Pasta Recipe

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Italian Crispy Chicken with Penne Pasta Recipe 1

Here is another simple and good recipe that doesn’t require much prep time. The coating on the chicken is delicious and helps keep the chicken breasts nice and moist. You can use Italian bread crumbs, or traditional, depending on you taste.

I wasn’t sure if I could call this a one dish meal or not because of cooking the chicken separately; but its awful close.

Give this Italian Chicken with Penne Pasta Recipe a try; it’s really good!

Italian Chicken with Penne Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Ingredients for Marinade
  • 1pound boneless skinless chicken breasts
  • 2 tablespoons lemon juice
  • 1 garlic clove (minced)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • Ingredients for Breading
  • 2 eggs (lightly beaten)
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon of black pepper
  • 2 cups dried Italian breadcrumbs
  • 2 tablespoons of oil
  • Ingredients for Garlic Penne
  • 1 tablespoon butter
  • 5 garlic cloves (crushed, minced, and divided)
  • 4-5 tablespoon all-purpose flour
  • 2 cups milk
  • ½ cup chicken broth
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½lb penne pasta (cooked according to package directions)
  • chopped fresh parsley for garnish
Instructions
  1. In a small bowl mix together the lemon juice, 1 garlic clove, 1 teaspoon salt, ½ teaspoon black pepper and oregano. Place chicken into a food grade disposable zip lock bag, pour the lemon juice mixture over the top; massage bag to toughly coat the chicken. Let marinade in the refrigerator for 5 – 10 minutes.
  2. Lightly beat eggs in a shallow dish. In another shallow dish whisk together the flour, ½ teaspoon salt and pepper, and place the bread crumbs in another shallow dish. Roll the chicken in the flour, and then into the eggs, and roll into the bread crumbs pressing lightly to coat.
  3. In a large nonstick skillet using the oil cook chicken until nicely browned on both sides and done. (165F)
  4. While chicken is cooking in a large pot cook pasta according to package directions; drain.
  5. For the sauce melt the butter in a medium size sauce pan over medium high heat. Add the garlic and cook until fragrant (about 30 seconds). Whisk in the flour and stir for about 1 minute, gradually stir in the milk and chicken broth stirring constantly until mixture thickens; season with 1 teaspoon salt and ½ teaspoon pepper. Mix the sauce into the penne until well combined.
  6. Serve the pasta with the chicken garnished with parsley.

Adapted from Blogchef.net

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by Suzi Scheler at Mode


 

Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

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Philly Cheesesteak Pizza Recipe

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Philly Cheesesteaak Pizza Recipe

Philly Cheesesteaak Pizza Recipe2

This Philly Cheesesteak Pizza Recipe has all the ingredients you would expect to find in Philly Cheesesteak sandwich. The combination of Alfredo sauce, mozzarella and provolone cheese makes this pizza rich and delicious.
If you looking for a change from the ordinary style type pizza give this on a try.
This recipe was adapted from Blogchef.net.

Philly Cheesesteak Pizza Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 1
Ingredients
  • Dough for 1 pizza (store bought or homemade)
  • ½ cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup green pepper (thinly sliced)
  • ½ cup onion (thinly sliced)
  • 1 can chunky style portabella mushrooms (4 ounces – Drained)
  • 8 ounces skirt steak
  • Salt and ground black pepper (to taste)
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 425F.
  2. Cut steak into a thin strip like you would for making a stir fry. Salt and pepper the meat to taste; using the olive oil, cook stake over medium high heat to desired doneness; set aside.
  3. Stretch the pizza crust over a lightly oiled baking sheet. Cut several small slits in the bottom of the crust, and bake the crust for 7 – 8 minutes.
  4. Remove the crust from the oven and spread the Alfredo sauce over the crust leaving about 1 inch on the edges. Sprinkle ½ cup each of the provolone, and mozzarella cheeses over the top followed by the steak strips, onion, mushrooms, and green pepper. Top with the remaining cheese.
  5. Bake for an additional 10-15 minutes, or until edges are browned, and cheese is melted.
  6. Serve hot.

 

Cheddar Baked Chicken Recipe

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cheddar chicken recipe

This Cheddar Baked Chicken Recipe is moist and delicious. The rice cereal and Italian bread crumbs give the chicken a good protective coating to hold the moisture in, and the cereal gives the chicken a nice crunch. I prepared the recipe as written, it doesn’t require many ingredients, and is very simple to put together.
If you looking for a simple, and quick recipe for after school or work, give this one a try it’s really good. Enjoy

Cheddar Baked Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 3
Ingredients
  • ¼ cup plus 2 tablespoons unsalted butter (melted - divided)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless boneless chicken breast halves
Instructions
  1. Preheat oven to 350F.
  2. Place ¼ cup butter in the bottom of a 9 x 13 casserole dish or shallow roasting pan. (I placed the butter un-melted in the casserole dish to melt the butter while the oven was preheating)
  3. In a shallow dish whisk the flour, salt, pepper, and garlic powder together until well combined. (A pie dish works well for this)
  4. flour coating mix
  5. In another shallow dish mix together the bread crumbs, cereal, and cheese.
  6. cereal and cheese coating mix
  7. In a bowl whisk the egg until lightly beaten and then mix in the milk until well combined.
  8. egg and milk mix
  9. Roll each chicken breast in the flour until lightly coated, dip the chicken breast in the egg mixture, and then roll in the cheese mixture pressing firmly coat. Arrange each chicken breast on the bottom of the baking dish, drizzle with the remaining 2 tablespoons of melted butter.
  10. crusted chicken ready to cook
  11. Bake for 25 to 30 minutes or until chicken is golden brown with an internal temperature of 165F.
  12. Serve hot

chedar chicken out of the oven

Adapted from Allrecipes.com