Wednesday, May 24, 2017

Chicken Cacciatore



This is an old favorite recipe and it's one of those comfort foods at our house and when you make it this will become one of your all time favs too, I know it

what you need:
1 whole chicken (separated into 8 pieces, about 3 - 3 1/2 pounds)
3 tablespoons olive oil
1 large onion (sliced)
3 garlic cloves (minced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
3/4 cup red wine
1- 1 1/2 cups crushed tomatoes
1 teaspoon dried oregano
1 teaspoon red pepper flakes
salt and pepper
crusty bread or french bread


how to make it:
Season chicken with salt and pepper. Add olive oil to a large high-sided saute pan or heavy-bottomed pot and place over medium-high heat. Add chicken, skin-side-down and cook until golden brown, about 5 minutes. Flip and cook until browned on the other side. Move chicken to the side of the pot.
Add the onions and garlic, and cook until soft. Add the bell peppers and sauté for a few more minutes. Season with salt and pepper. Add a nice splash of wine or chicken broth works too simmer until reduced by half. Add tomatoes, oregano, red pepper flakes, and season with salt and pepper. Partly cover pan and simmer for about 35 to 40 minutes.
Serve with bread.and a salad is great.or we also serve this dish with fried potatoes as a change up.

Thursday, May 18, 2017

Stuffed Pasta Shells with Shrimp Mushroom Alfredo Sauce


This is the best of Italian Cooking, creamy stuffed shells with Shrimp, mushroom, spinach Alfredo Sauce over all and baked makes my mouth water just typing up my recipe.
You need to make this soon.

what you need:
BAKED STUFFED SHELLS
1 box large pasta shells (12 ounces)
3 tablespoons olive oil (reserve 1 tablespoon for cheese mixture)
1 pound whole milk ricotta
2 cups fresh mozzarella (grated, divided)
1 1/2 cups parmesan (grated)
1/2 cup parsley (finely chopped, plus additional for serving)
1/2 cup basil (finely chopped, plus additional for serving)
Kosher salt and freshly ground black pepper (to taste)

SHRIMP MUSHROOM ALFREDO SAUCE
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream
1 cup milk
1/2 cup grated Romano Parmigiano cheese
1 cup fresh spinach
Salt and pepper to taste
1/4 cup chopped basil

Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, and milk Romano cheese, and spinach bring to a simmer stirring constantly until thickened, about 5 minutes. Season with, salt, and pepper to taste.


Preheat oven to 375ºF.
Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than the package directions.
In a large bowl add the ricotta, 1 cup of mozzarella, parmesan, parsley, basil, olive oil, and mix to combine. Season with salt and pepper.
To Assemble: Coat the bottom of a 9x13-inch casserole dish with 1/2 of the alfredo sauce and set aside. Spoon cheese mixture into each of the cooked shells and place them seam side up in the dish. Cover the shells with the remaining alfredo sauce, and top with the remaining mozzarella cheese.
Cover the casserole dish with foil and bake until cheese is melted, about 30 minutes. Take the foil off and bake for another 10 minutes or until light golden brown on top. Remove from the oven and let cool for 10 minutes. Sprinkle with basil and parsley and serve.
Tip: Place the ricotta mixture into a baggie with corner cut to easily fill cooked shells.

Monday, May 15, 2017

Avocado Tuna Salad



Really Good Salad as a main dish or a side, and good for you too. You could probably substitute other veggies of your choice for tomato or cucumber but keep the rest.
Serves 4 as a main dish

Ingredients

15 oz (or 3 small cans) tuna, drained and flaked
1 English cucumber, sliced
2 large or 3 medium avocados, peeled, pitted & sliced
1 small/medium red onion, thinly sliced
1 tomato diced(optional)
½ small bunch of cilantro (1/4 cup chopped)
2 Tbsp lemon juice, freshly squeezed
2 Tbsp extra virgin olive oil
1 tsp sea salt, or to taste
⅛ tsp black pepper

Instructions
In a large salad bowl, combine: sliced cucumber, sliced avocado, thinly sliced red onion, drained tuna, and ¼ cup cilantro
Drizzle salad ingredients with 2 Tbsp lemon juice, 2 Tbsp olive oil, 1 tsp salt and ⅛ tsp black pepper (or season to taste). Toss to combine and serve.

Thursday, May 4, 2017

Red Velvet Rice Crispy Bars



Like Rice crispy bars? Well here you go then, try these Red Velvet Rice Crispy Bars
while you can find the Red Velvet Marshmallows to make them. This recipe can be made from several flavors of marshmallows though so get inspired

Easy peasy


what you need:
1/4 cup butter
4 cups miniature marshmallows (any flavor)The Red Velvet is so good
6 cups crisp rice cereal


How to make them:
Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
Add cereal. Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.:

PARMESAN GARLIC BAKED POTATO HALVES



I love these Parmesan Baked Potato Halves, they make the perfect side dish. This is my go to recipe for a potato side when we have company

What you Need:
6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
Shredded Italian Blend Cheese
garlic powder
other seasonings (to personal preference)

How to make it:
Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings.
Place in preheated oven and bake for 40 to 45 minutes.
Cool for at least a FULL 5 minutes before removing from the pan, otherwise the parmesan crust won't stick to the potato.
Serve on a plate with a side of sour cream or how about Ranch for dipping