Oven Chicken Cacciatore

Chicken cacciatore with carrots, potatoes and

 sausage makes this a great one-pot complete 

dinner. It's a family favorite pot luck recipe 

from my nieces. It's so easy to put everything

 together and just pop it in the oven. 

I love dinners like this.

Everything is prepped ahead of time and it makes

 your whole house smell wonderful.

You can use any chicken pieces you want,
or use a whole cut-up chicken and increase

 the other ingredients depending on how many
 people you are feeding.

 No need to measure the seasonings,
just be generous.

 Add the cut-up vegetables.

 Combine the tomato sauce and water.

 Pour the sauce over.

Cover tightly with foil and bake for
1 hour at 350 then 1 hour at 275.

The chicken and sausage stewing in the 

tomato sauce gives it lots of flavor.

Here it is using a whole cut-up chicken.
This is how I usually make it. Plenty of
leftovers for us. A great fall
and winter dinner

Oven Chicken Cacciatore

2 large chicken breast halves 
or cut-up pieces, skinned

4 Italian sausage links, cut in half

4 carrots, peeled

4 potatoes, scrubbed not peeled

1 L yellow, red, or orange pepper

1 t Italian seasoning

1 t salt

1/2 t pepper

1  L can (16-oz) tomato sauce

1 can water

Lay the chicken in a 9x13 casserole. Sprinkle with 

about half of the seasonings. No need to measure.

 Add the sausage. Cut the vegetables into large 

chunks; add to the casserole. Sprinkle with the 

remaining seasonings. Combine the tomato sauce

 and water; pour over all and cover tightly with  

foil. Bake for 1 hour at 350 then reduce to 275

 and bake another 1 hour. To make serving easier; 

remove the bone from the chicken breast and

cut in half. Serve 1/2 chicken breast with

 sausage, vegetables, and plenty of sauce.

....4 servings....

Enjoy!

Link: No Minimalist Here,
Savvy Southern Style, Stone Gable,
Between Naps On The Porch,
Rattlebridge Farm, Common Ground,
My Romantic Home, The Charm Of Home,
French Country Cottage

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Understanding the concept of Foccacia as a part of Italian cuisine (Jim Doyle)

I thought I had seen it all until I encountered their cuisine. Before my visit to Italy I had been relegated to simply reading about how good Italian cuisine was and seeing it in the movies. On my visit to Italy I was therefore keen to try and understand what the fuss was about anyway. One of the people I was with in Italy introduced me to Foccacia and I have to admit, ever since then I have never really been able to find anything better tasting. I therefore embarked on a mission to find out how this wonderful bread was made and how it became a part of the Italian culture from the start.

The word Foccacia actually has its origins from the Latin word 'focus' which simply means "hearth, place for baking". In the Roman days, Panis Focacius was a kind of flat bread that was baked on the hearth. It is thought that the recipe for this bread was actually thought out by the Greeks. However, many people associate the recipe with the Ligurian cuisine. Over time, it became apparent that the knowledge of the recipe spread and many people began to take to making this bread. A variation in the ingredients meant that as people moved from one place to another they would probably come across different recipes but all leading to a similar outcome.

Since there were many little towns on the coast of Liguria, it emerged that each town had a different manner of making the Foccacia based on the ingredients that were available to them. In some places, the bread was even considered to be some kind of cake. In some places it had with more softness owing to the oil and in other places it had biscuit-like hardness because of the Camogli. There were actually some places where the ingredients were totally different from the original recipe and the similarities with the original bread were very minimal.

I actually realized that in places like Genoa and Recco, the recipe for this bread is so different but the name is almost the same. The Foccacia that is made in these towns has a filling of cheese usually sandwiched between two layers of the dough that is almost paper-thin. There are parts of North Western Italy where the recipe for the preparation of this bread entails sprinkling of sugar onto the base of the bread. Also, there is usually an addition of honey, raisins and a shot of other ingredients that are sweet.

I learnt that across the whole of Italy, there are various formats in which the Foccacia exists and some of the various types include Barese which is found in places like Taranto, Brindisi, Bari and Lecce. There is also Alla Genovese which is very popular in Genoa and then there is Alla Barese which is mostly from the area of Bari.

If you want to find more interesting recipes such as the one for focaccia, then you can consider a visit to this website.

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Authentic Italian lasagna recipe (rajiv tiwari)

Authentic lasagna recipe is hard to come by. Try out this recipe in your own kitchen and see how easy it is!

Ingredients:

800 g cans of tomato concentrate
* 400 g minced meat
3 chicken sausages
* carrots, finely chopped
* Stalk Celery, finely chopped
* Onion, finely chopped
* 400 ml of water
* 2 tablespoons of oil
* A glass of red wine
* 1 litre of milk
* making the butter 30gr
* 4 tablespoons flour
* Salt to taste
* Pepper to taste
* 300 g mozzarella
* 150 g grated Parmesan
9 lasagna noodles

Directions:

1. heat oil in a pan and add to the vegetables for lasagna. Allow to cook for a few minutes.

2. Add the minced chicken and sausage, stirring constantly until they Brown.

3. mix a glass of red wine and let it reduce to give a taste of lasagna.

4. Pour tomato puree and water and mix well. Season with salt and pepper and let Cook for about 2 hours on low heat. Make sure that the sauce does not burn and add water if it is required for the lasagna sauce.

5. make a roux of butter melting in a pan with flour.

6. transfer of roux at the bowl. Pour boiling hot milk to roux, stirring constantly so the mixture melts.

7. Pour back into the milk, add the salt and it again to a boil stirring again. Cook lasagna recipe until a thick sauce creamy.

8. remove from the oven and cover firmly so that it does not dry out.

9. start with layers of lasagna before you bake it. Make the first layer by spreading a spoonful of tomato and White Sauce right at the bottom.

10. Add a layer of lasagna noodles on top to cover the sauces. Add another thin layer of tomato sauce and white sauce and then sprinkle some Parmesan cheese on top. Add some mozzarella cheese as well. Keep all items and repeat the steps for the lasagna. End with a layer of pasta right on top with some cheese.

11. Cook lasagna in the oven at 200 ° C for less than an hour, until the cheese is nice and bubbly on top and lightly brown.

12. the Lasagna recipe is ready, so that everyone can enjoy!

Rajiv Tiwari is an excellent and whose love of food has made his journey to all places, best food. In this bouquet of Rajiv discusses some tips on food recipes and shows us how you can make the people of lipsmacking recipes. authentic lasagna recipe, taste of lasagna

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Crock Pot Sausage & Peppers

I usually make sausage and peppers on top of

the stove, but sometimes I like to assemble

everything late morning when I have the time

and l know I will be out or busy most of the day.

It's nice not to have to fuss with dinner when 

I arrive home late or tired. I let this 

 slow cook all day and then I just need to boil
the pasta when it's time for dinner while I unwind
 and enjoy a glass of red wine. 

To the crock pot add: the sausage and peppers cut
into bite-size pieces, the chopped onion and garlic,
the seasonings. Add the spaghetti sauce.

 Add a little wine to the jar and swish around.

 Add to the pot and stir it all to combine.

 tip: I love to reuse these Mason jars. HERE, HERE.

 Combine all the ingredients, cover and cook
on low for 6-7 hours. Cook your 1/2 box penne

and stir into the pot before serving.

Serve sprinkled with parmesan cheese.
Easy!

Crock Pot Sausage & Peppers

  with Penne

3/4- 1lb hot Italian sausage cut into pieces

1 large green pepper, diced

1/2 large onion, chopped

3 cloves garlic, smashed or chopped

1 t Italian seasoning

(1/4 t red papper flakes only 

if using mild sausage)

Pasta sauce, 24-26oz jar 

(they keep changing the size!)

1/2C red wine

~~~~~~~~

Combine all ingredients, adding the wine to the

 empty pasta sauce  jar to swish out all the 

sauce before adding. Cover and cook on low for

 7 hours. Before serving add, 

 8oz cooked penne to the pot and stir

 to combine. serve with parmesan cheese.

Enjoy!

Links: Between Naps On The Porch,
Coastal Charm, A Stroll Thru Life,
Confessions Of A Plate Addict,
Stone Gable, Savvy Southern Style,
Designs By Gollum, Common Ground,
My Romantic Home, The Charm Of Home

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Pappardelle alla Bolognese

A delicious rich and slowly simmered sauce, which tastes even better the next day – if you can wait that long!

Serves 4

Preparation time: 15 minutes

Cooking time: 2 hours 15 minutes

Ingredients

2 tbsp olive oil

100g pancetta, chopped into lardons

1 onion, finely chopped

2 garlic cloves, finely chopped

1 carrot, peeled & grated

3 garlic cloves, peeled & crushed

600g lean minced steak

125g button mushrooms, sliced

300ml red wine

2 tbsp tomato puree

400g tin of chopped tomatoes

1 tsp dried oregano

1 good pinch of sugar

Salt & freshly ground pepper

100ml double cream

450g pappardelle, cooked as per packet instructions

Freshly grated parmesan, to serve

Preparation method

1.  Heat the oil in a large saucepan and fry the pancetta for 1-2 minutes.  Now add the onion, garlic and carrot, fry for 5 minutes stirring occasionally until softened.

2.  Stir in the mince, cook for 10 minutes until evenly coloured and stir in the mushrooms and fry for a further minute.  Now add the wine, tomato puree, tomatoes, oregano, sugar and season to taste and bring to the boil.

3.  Reduce the heat, cover and simmer for 1 ½ hours and stir occasionally.  Pour in the cream, stir through, cover and simmer for a further 30 minutes.

4.  Cook the pappardelle as per packet instructions, drain well and spoon the Bolognese over and serve with parmesan cheese.

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Authentic Italian Lasagna Recipe That'll Always Leave You Craving For More (rajiv tiwari)

Cooking authentic Italian Lasagna recipes has become quite rare. Lasagna, being quite a versatile dish, translates into everybody experimenting with the Italian cuisine. While lasagna experimentation usually works out well, it's a good idea to know how to make traditional Italian lasagna as well.

Ingredients:

* ? pound sweet Italian sausage
* ? pound lean ground chicken
* ? cup minced onion
* 1 crushed clove of garlic
* 1 can of tomato paste
* 1 can of tomato sauce
* ? cup water
* 1 tablespoon sugar
* ? teaspoon dry basil
* ? teaspoon fennel seeds
* ? teaspoon Italian seasoning
* ? tablespoon salt
* Pinch of ground black pepper
* 2 tablespoon chopped parsley
* 6 lasagna noodles
* 8 ounces ricotta cheese
* ? egg
* ? teaspoon salt
* ? pound sliced mozzarella cheese
* ? cup grated Parmesan cheese

Directions:

1. Cook the sausage, ground beef, onion, and garlic over medium heat until it's completely browned.

2. Add the crushed tomatoes, tomato paste, tomato sauce and water.

3. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Stir well until it's mixed thoroughly. Now simmer the mixture after covering for an hour. Stir occasionally.

4. Cook the lasagna in boiling water till al dente. Drain the cooked lasagna and rinse with cold water.

5. Mix the ricotta cheese with an egg, remaining parsley, and salt in a separate bowl.

6. Preheat oven to 375 degrees F (190 degrees C).

7. In a baking dish spread some of the meat sauce at the bottom of a baking dish. Arrange 3 lasagna noodles lengthwise over meat sauce. Spread a half of the ricotta cheese mixture on top of the lasagna noodles and a third of mozzarella cheese slices. Spoon some more meat sauce over the mozzarella layer and put some of the Parmesan cheese on top.

8. Repeat the layering and top with remaining mozzarella and Parmesan cheese.

9. Cover it with foil, but make sure the foil and cheese aren't touching.

10. Bake in preheated oven for 25 minutes. Remove the foil and bake for 25 more minutes.

11. Cool for 15 minutes before serving.

Your authentic lasagna recipe is ready to be served! No matter what the occasion, pasta can always be the best solution.

Rajiv Tiwari is an out and out gourmet whose love of food has made him travel to all top food destinations. In this bouquet of articles Rajiv discusses some quick tips on food recipes, and shows us how you can make people enchanted with lipsmacking food recipes. Italian Lasagna recipes, lasagna recipe

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Turkey Meatballs and Spaghetti

This is one of our comfort food 
family dinners. It's an old standard.
This dinner comes together very quickly.

Make the sauce first and while it simmers 

you can make the meatballs.

I hadn't made it in years. 

Very basic ingredients

 Dump all the sauce ingredients into a saucepan.

In a large bowl combine the meatball ingredients.
You can use either Italian or plain breadcrumbs.
I do think fresh garlic and parsley make a
difference in the taste. I always have a
pot of parsley growing on my patio or
in my garden. Buy yourself a pot and you'll
have fresh parsley for a long time.

 After it's thoroughly mixed, roll into balls.
 You should get about 22-24.

 Saute in oil quickly to brown.

I turn them using two spoons.

 Add the sauce to the meatballs, or add the
meatballs to the sauce. Just be sure to get
all the flavorful browned bits.

 I have also, on occasion, just added the meatballs
right into the sauce without the browning step.
If that's how you like it, do it that way.

 Cover and simmer 30 minutes or a
little longer if you have skipped the
browning step.

Serve over hot spaghetti and
sprinkle with parmesan cheese.
And teach your children the
'Meatball Song'

Turkey Meatballs

Sauce:

1 can diced tomatoes-15 oz

1 can tomato paste- 6 oz

1 can water- 6 oz 

1 can mushrooms- 4 oz

2 T Worcestershire sauce

1 bay leaf

1 t salt

1/4 t pepper

1/4 t oregano

Combine in a saucepan and simmer for

 one hour Add the meatballs for the 

last 30 minutes

Meatballs

1 lb. ground turkey

1/2 C breadcrumbs

1/4 C parmesan cheese

1 garlic clove, minced

2 T chopped fresh parsley

1 egg

1/2 t salt

1/8 t pepper
1/8 t red pepper flakes (opt.)

Combine all ingredients and mix well.

Shape into meatballs. Heat 3 T

olive oil in a large skillet and saute the 

meatballs until browned but not thoroughly

cooked. Add to the sauce in the pan, 

scraping in all the browned bits. Simmer

 in the sauce another 30 minutes. 

Serve over hot spaghetti.

Enjoy!

tip: I use seasoned breadcrumbs, if I only have
plain I'll add about 1 t Italian herbs.
Use 1 t garlic powder if you don't have fresh.

Links: Six Sister's Stuff,
Stone Gable, Coastal Charm,
Between Naps On The Porch,
A Stroll Thru Life

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A New Chicken Parmesan

This Chicken Parmesan recipe is from
The Palm  restaurant.

It has a secret ingredient.

Start the sauce first so that it simmers while
you make the chicken.

Saute the garlic and basil leaves in olive oil.
This infuses the oil with flavor.

Add the canned tomatoes, wine, and

seasonings.

 I used a potato masher to mash the tomatoes.
Let simmer. This makes enough sauce to freeze
some. You can also cut the recipe in half, but I
 like to have sauce in the freezer for fast dinners.

 Flatten the boneless chicken breasts

 between plastic wrap with a rolling pin.

 Prepare 3 plates for the coating.
1. beaten eggs, 2. flour, 3. Italian breadcrumbs.

 Coat first with flour

 then coat with eggs

and last into the breadcrumbs.
Score with a knife.

 I cut each breasts in half. Let rest 10 minutes
 or you can cover and refrigerate at this point
and  finish the dish later.

Saute the chicken in hot oil for about

2-3 minutes on each side.

Pour a little sauce onto an ovenproof platter.
Place the chicken breasts on top. Spoon a little
sauce on the each piece of chicken and
sprinkle with shredded Parmesan cheese.

 Here's the secret ingredient.

Muenster Cheese 

 Lay a slice of muenster cheese on top of
each piece of chicken.

 Place under the broiler and watch carefully.

 When the cheese is melted and bubbly
remove from the oven and

Plate with pasta. I hope you like it.
The Muenster cheese gives it a
wonderful rich flavor. Once the sauce is
done the rest comes together pretty quickly.
Enjoy with a nice Pinot Noir.
Cheers!

Chicken Parmesan

Marinara Sauce

1/4 C olive oil

6 cloves garlic, crushed

1/2 C fresh basil leaves, loosely packed

2  28-oz cans crushed tomatoes

1/2 C white wine

salt & pepper to taste

2 t sugar

1/4 t crushed red pepper flakes

Heat the olive oil in a large saucepan on 

medium high heat. Add the garlic cloves and stir

and cook until golden, about 2 minutes. Add the 

fresh basil and cook 1-2 minutes. Add the canned 

tomatoes and crush a bit with a potato masher. 

Add the wine, salt, and sugar. Simmer for 20-30

  minutes then add the crushed red papper flakes 

and about 10 turns of freshly ground pepper. 

Let simmer on low until needed.

You can cut this recipe in half, or put extra 

sauce in the freezer for another meal.

Chicken

2 boneless chicken breasts

1 C flour

1 C Italian breadcrumbs

2 eggs

2-3 T canola oil

Pound the chicken  flat between plastic wrap.

Put the flour on one plate. Whisk the egg on 

another plate and the breadcrumbs on a 

third plate. Take a flattened chicken breast and

 coat it first in flour, then in the egg, then in the

breadcrumbs. Make sure it is thoroughly coated,

then score with a knife. Cut each cutlet in half.

Let rest for 10  minutes or cover and 

refrigerate until ready to cook.

Heat the canola oil in a large skillet. 

Add the chicken and cook about two minutes

 on each side until browned.

Topping

Marinara sauce-about 4 C

8 T grated Parmesan cheese

4 slices Muenster cheese

Fresh basil leaves for garnish

Spread some of the sauce on the bottom 

of an ovenproof platter. Place the chicken

on top and add a spoonful of sauce and  about 

2 T grated parmesan on each piece.

Cover with a slice of Muenster.

Place under the broiler and watch carefully.

When all the cheese is melted and bubbling

remove from the oven and serve with pasta.

Garnish with basil leaves.

Enjoy!

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
Rattlebridge Farm, My Romantic Home

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