Chicken Cacciatore

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cacci14top[1]This was excellent and would be great to cook in the pizza oven, too.
Ingredients
  • 2 chicken drumsticks and 2 chicken thighs, with bones and skinned
  • 8oz. mixed mushrooms, like crimini and shiitake
  • Dried porcini mushrooms, soaked and softened in water (reserve water)
  • 1 onion, diced medium
  • 1 small yellow and red pepper, diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • pitted kalamata olives, a large handful
  • 1 cup porcini mushroom water
  • 1 cup white wine
  • 1 cup marinara sauce
  • 2 Roma tomatoes, chopped
  • Assorted herbs, parsley, basil, oregano and thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. Season chicken with salt, pepper and sprinkled oregano.
  2. Heat a heavy cast iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  5. Add wine and let it reduce.
  6. Add mushroom water and marinara sauce.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  10. Garnish with fresh parsley.
  11. Serve with cooked pasta, polenta or warm crusty bread.
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Chicken Thighs and Mushrooms

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Delicious!

Ingredients:

Chicken thighs

Baby bello mushroom, thinly sliced

White wine

Broth

Green onions, chopped

Seasonings

Directions:

Cook the mushrooms in some olive oil until done. Remove to plate.

In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.

Add some broth and reduce the heat. Cover and cook until done.

Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.

Add the green onion and stir to combine well.

Shrimp with Spicy Tomato Sauce

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This was really tasty.

1 Weight Watchers Freestyle Points (4 servings)

If you add 1/4 c Basmati Rice, add 5 Freestyle Points

Ingredients:

1 T. olive oil

1 lb. uncooked shrimp

4 t. minced garlic

1/2 t. red pepper flakes

1 c. marinara sauce

1/2 c. fresh basil, chopped

Directions:

Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.

Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.

Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.

Pork Cacciatore

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This was pretty good – and a different take on Cacciatore using pork instead.

5 Weight Watcher Freestyle Points (4 servings)

Ingredients:

12 oz. pork tenderloin, cut into chunks

3 small Yukon gold potatoes, peeled and cut into chunks

1 medium onion, thinly sliced

1 bell pepper, cut into chunks

8 oz. cremini mushrooms, sliced or quartered

1 c. marinara sauce

Rosemary to taste

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Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.

Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.

Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).

Greek Yogurt with Warm Blueberry Sauce

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This is absolutely delicious.

1 Weight Watchers Freestyle Points (6 servings)

Ingredients:

2 c. fresh blueberries

2 T. sugar

2 T. water

1/2 t. lemon zezt

1/2 t. fresh lemon juice

Pinch of salt

3 c. fat free Greek Yogurt

Directions:

Place blueberries, sugar and water in a saucepan. Bring to a simmer. Reduce heat and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce (about 5-7 min).

Remove sauce from heat and stir in lemon zest, lemon juice and salt. Place in a refrigerator until need.

To serve, warm it up. Serving size is 1/4 c. sauce and 1/2 c yogurt.

 

Chicken Saute with Peppers & Goat Cheese

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This was unusual but very tasty.

This is 3 Weight Watcher Freestyle Points (4 servings)

Ingredients:

1 1/2 T. flour

12 oz. boneless skinless chicken breasts, cut into chunks

2 t. olive oil, divided

2 peppers, cut into strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 c. marinara sauce

1/4 c. water

Sliced fresh basil

4 T. Feta cheese, in chunks

Directions:

In a zip loc bag, mix together the chicken, flour, salt and pepper.

Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.

In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).

Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.

Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.

Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points

Eggplant “Lasagna

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The noodles here are the eggplant.

Ingredients:

3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce

Prosciutto

Shredded mozzarella cheese

Parmesan cheese

Directions:

Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.