Chicken Cacciatori

posted in: Cooking, Meat | 0

Cacciatori FinishThis is delicious.  There are lots of recipes on the internet for this dish, but this is the way my Mother used to make this dish.  The vegetables and olives give it a fantastic flavor. You will not be disappointed!!



8-10 Chicken Thighs

1/2 Cup Flour

2 TBSP Olive Oil

3/4 Cup White Wine

2 Carrots, chopped

2 Stalks Celery, chopped

1 Medium Onion, chopped

1 Large Red Pepper, Chopped

1- 6/75 oz Jar Green Olives, Pitted and Chopped (1 Cup)

2 TBSP Olive Juice

1- 28 oz can Crushed Tomatoes

3/4 Cup Chicken Broth

2 Garlic Cloves, minced

1 1/2 tsp Dried Oregano

2 tsp Dried Basil Flakes

Salt & Pepper to taste





Trim and skin the chicken thighs, then dredge them in flour.  Heat the olive oil in a large dutch oven.  Brown the chicken thighs on both sides.  Set aside.


Add the celery, carrot, onion, garlic and red pepper to the olive oil and saute until just getting soft.


Add the olives, broth, wine, tomatoes, basil, oregano and olive juice. 

Season with Salt and Pepper.  Slow simmer for 5 minutes.  Add the chicken back to the pot and simmer for 1 hour.  

Sprinkle with grating cheese.  Serve alone or over pasta.  





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posted in: Meat | 0

Meatloaf Finish2

Meatloaf is one of those things that doesn’t sound exciting, but when it is good….it is really good. Not only is it good the first time, it is truly an amazing sandwich on day two.   This meatloaf is tender and full of flavor.  


It doesn’t get any easier than this.  Put the meat, cheese, bread crumbs, parsley, milk, eggs (they aren’t in the picture…sorry), salt and pepper in a bowl and mix it together.  Don’t over mix.  When everything is combined, then stop mixing.


Shape it into a loaf and bake for 1 hour.


Here’s the recipe:



2 Lbs Chopped Meat – This can be all beef or a combination of beef, pork and veal or any combination you want.

2 Eggs

1/3 Cup Bread Crumbs

1/2 Cup Milk

1/4 Cup Fresh Parsley – chopped

1 Cup Parmesan Cheese

1/2 tsp Pepper

2 tsp Salt



Preheat oven to 350º.  In a large bowl, combine all ingredients and mix until just combined.  Don’t over mix.  Shape into a loaf and place in baking pan. Bake for 1 to 1 1/2 hours or until the internal temperature is 160º.


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Chicken Scarpariello

posted in: Chicken Scarpariello, Meat | 0

Chicken Scarpariella

This dish is heavenly.  The chicken and sausage in the sauce from the mushrooms and onions is out of this world.  This is a perfect Sunday Supper.


2 Lbs Chicken Breast – boneless                             
1 Lb Italian Sausage
2 Potatoes – cut in pieces
2 Red Peppers – cut in pieces
1 Onion – sliced
1 Lb Mushrooms –  stems removed
1/2 Cup Chicken Broth
1/2 Cup White Wine
1 TBSP Rosemary – chopped
1 TBSP Parsley – chopped
2 tsp Lemon Juice
1/2 tsp Red Pepper Flakes
1 TBSP Flour
1/4 Cup Olive Oil
2 TBSP Butter
Flour for dredging


Cut the chicken breast into bite sized pieces.  Dredge the chicken in flour. In a large skillet, heat the olive oil and butter.  Cook the chicken until brown on both sides.  Remove from pan.  
Brown the sausage on all sides and set aside.  
Add the potatoes and season with salt.  Cook the potatoes until just starting to get soft.  
Add the onion, red pepper and mushrooms again, season these vegetables with salt.  Continue cooking for 5 minutes on medium heat.  
Add the chicken and sausage back to the skillet.  Stir.  
Add the rosemary, parsley, red pepper flakes and lemon juice.  Stir in the chicken broth and wine.  
Mix 1 tablespoon of flour with a small amount of water and whisk until there are no lumps.  Add to the skillet and gently stir.  
Season with salt and pepper. Cook on medium-low heat for 20 to 30 minutes.

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Steak Pizziola

posted in: Meat, Steak Pizziola | 0
Steak Pizzaiola1
Steak Pizziola is a traditional Italian meal.  The meat is tender and juicy and the sauce is delicious.
2-3 Lbs Chuck steak, Sirloin Steak
or any steak of your choice
1 (28-ounce) can Italian tomatoes
   – crushed (Preferably San Marzano)
2 TBSP Extra Virgin Olive Oil
2 Garlic Cloves – finely minced
¼ tsp Red Pepper Flakes
1 tsp Oregano
1 tsp Salt
1 tsp Black Pepper
Preheat oven to 350º.  Season steaks on both sides with salt and pepper.  In a cast iron skillet (or one that can go into the oven), sear the steaks on both sides.  Set aside.  In the skillet, add the tomatoes, garlic, red pepper flakes and oregano.  Stir scraping all the bits left over from the steak. Put the steak back into the skillet and place in the oven for 1 – 1½ hours, or until the steaks are tender.   Spoon the sauce over the steak to serve.  The sauce can also be used over pasta or rice. 

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Grilled Chicken Kabobs

posted in: Grilled Chicken Kabobs, Meat | 0

Chicken Skewers

This is a great dish for the barbecue.  Usually we would have this in the warmer weather, but if you have an indoor grill, you can enjoy these Grilled Chicken Kabobs anytime.
¼ Cup Olive Oil
1/3 Cup Honey
1/3 Cup Low Sodium Soy Sauce
2 Garlic Cloves, minced
¼ tsp Black Pepper
1 tsp Salt
2 Pounds Chicken Breast
2 Red Peppers
1 Large Yellow Onion
1 Pint Cherry Tomatoes
2 Small Zucchini
16-20 Mushrooms
Bamboo Skewers
Cut the chicken into ½ inch pieces.  Cut the peppers, onions and zucchini in the same size pieces as the chicken.
To assemble the skewers, start with the chicken, then add one piece of pepper, mushroom, tomato and pepper.  Repeat until the skewer is ¾ filled.  Leave about 2 inches on the top and bottom of the skewer.  Put them in a flat bottom baking.
In a small bowl, combine all the marinade ingredients.  Pour the marinade over the skewers and let sit for several hours, preferably overnight.  Grill over medium heat until the chicken is completely cooked.

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