Homemade Ricotta Gnocchi

Gnocchi is one of the few Italian foods that I actually like. Finding out that I could make them at home with ricotta cheese that needed to be used before it expired made me do a happy dance around the kitchen, I'm not going to lie. Finding out that I had everything I needed to make this in the pantry? Bigger happy dance!

I'm adding this to my Dinner on a Budget tab. The gnocchi are made using ricotta cheese, parmesan cheese, eggs, garlic powder, salt, pepper, and flour to form a dough. Simple, straight forward, and absolutely delicious. The sauce is even pantry-friendly too. I had all of the ingredients for this recipe on hand without even planning it. A bonus when you're trying to use up your pantry and cut costs. 

I adapted this recipe slightly based upon the reviews and halved the pepper. Using a teaspoon of pepper seemed like a bit too much and I worked about the taste of the final product. I also adapted the amount of flour. In the original recipe, it directs to add a cup of flour. Mine was actually more like two cups. It will all depend on whether you drain the ricotta cheese before making the dough. What an amazing, impressive, quick, and budget-friendly recipe. 



Ingredients


For the gnocchi:
1 (8 ounce) container ricotta cheese
2 eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
Flour, approximately 2 cups all-purpose flour, depending on moisture level


For the sauce:
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes (optional)
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks



Directions

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough. I used an additional cup, but the amount will depend on the level of moisture in the dough. 

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.
  


Source: Allrecipes.com

Macaroni and Cheese with Cheez-It Herb Crumb Crust

My name is Lisa and I relate food to everything. Even friendship. Sometimes I come across a recipe and automatically think of someone and tons of memories come to mind. Even friends and colleagues. 

This recipe is for someone close to me. We've been friends for a long time. To sum it up, he's a stupendous friend, teacher, father, and husband. I am so glad to know him. I know that this recipe would be absolutely loved by him and his family. So, here it goes. B, this one's for you. I hope that you and your family are well.

Ingredients

Salt

1 pound penne pasta

1/2 box Cheez-it crackers

1 bunch fresh chives, chopped

1 bunch fresh flat-leaf parsley, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated aged Monterey Jack cheese

1/4 cup cheddar cheese

2 cups heavy cream

Freshly ground black pepper

Directions

Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.

Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.

Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper.

Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn.

Source: adapted from Food Network

Stuffed Shells

Ah, the go-to recipe. It is a thing of beauty and wonder. Held in such esteem that it often makes the requested for dinner list. Actually...guffed gells are requested, but I know what my little man wants. 


These shells are, I admit it, quite good. I'm not usually a fan of Italian food, but these have won me over. The filling is easy and while it is not a one dish meal, it is very tasty and perfect on nights where I know I'll have a little extra time or energy. I adapted the recipe slightly to remove the lemon. If you like the additional punch of flavor that lemon adds, follow the optional notes as well. Enjoy! 


Ingredients

zest of one lemon, optional

For the sauce:

1/3 cup extra virgin olive oil, plus more for the pan

1 1/2 teaspoons crushed red pepper flakes

scant (slightly less than) 3/4 teaspoon fine grain sea salt

4 medium cloves of garlic, finely chopped

1 28-ounce can crushed red tomatoes

1 14-ounce can crushed red tomatoes

For filling:

1 15-ounce container ricotta cheese

1 egg, beaten

1/4 teaspoon fine grain sea salt

1 cup / ~5 oz grated mozzarella

1 bunch of chives, minced, optional

25-30 jumbo dried pasta shells

Directions

Oil a 13 x 9-inch / 33 x 23-cm baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it, if using. Set aside. Get a big pot of water boiling, and preheat your oven to 350F / 180C with a rack in the middle.

To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute approximately 45 seconds until everything is fragrant. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and season to taste. Let cool.

To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest if using, and 3/4 of the chives if using. Set aside.

Cook the shells according to package instructions in well-salted water - until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.

Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta mixture, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives, if used, and serve hot.

Source: 101cookbooks

Gnocchi with Pizzaiola Sauce

I love gnocchi. It's among the rare Italian food that I will definitely eat. It joins the ranks with pizza and, well, pizza. When my mom and I went on a day tour of New York City and ate in Little Italy, I ordered gnocchi. Fancy Italian restaurant on vacation? Gnocchi, please. 


I slightly adapted this recipe to reflect the cheese that you and probably I have on hand all the time. Enjoy! 


Ingredients

1 28 oz. crushed tomatoes

3 tablespoons olive oil

2 garlic cloves, smashed

½ teaspoon sea salt

1/2 teaspoon dried oregano

½ cup grated mozzarella

Directions

Put the olive oil and garlic in a cold sauté pan big enough to hold the cooked pasta. Heat the pan over medium-high heat until the oil sizzles and the garlic just begins to take on some color.

Add the tomatoes and salt and mix with the olive oil and garlic. Simmer to evaporate some of the liquid and the sauce thickens, about 5 minutes. Stir in the oregano. Simmer for approximately 30 minutes.

Remove the garlic before using the sauce if you wish. Top the dressed pasta with the grated mozzarella.


Source: adapted from Gianni's North Beach

Creamy Taco Mac

Diced tomatoes. No matter how many times I reach into my pantry on a normal basis, I always pull out diced tomatoes. If I reached blindly, four of five times typically I would pull out a can of diced tomatoes. For some reason, diced tomatoes at the store yell out to me - buy me! You want me! You need me! At any given time, I have about six cans of diced tomatoes between the two pantries.

Wouldn't luck have it that I go to make taco mac and I can not find a can of diced tomatoes anywhere - not in the main or back up pantries. Low and behold, I found a can of Rotel diced tomatoes with chiles. A bit too spicy for my taste, but there was dinner to be made. I love taco mac. It's a play on hamburger helper. I used vegetable pasta which I always have tons of, it's delicious, and you're getting an extra dose of veggies without knowing it.  The recipe below also leads you to Annie's Eats for a recipe for the taco seasoning I use. How nice is it to know you can eat a version that doesn't leave you feeling as if you just ate an entire salt lick?

Ingredients1¼ lbs. ground meat

8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)


Directions
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.


Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink.  A few minutes before the meat is cooked through, add the chopped onion to the skillet.  Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

Source: Annie's Eats

Cheesy Lasagna

My little guy loves italian food. On a two hour car trip home from the lake on Saturday, he crushed three pieces of pizza. Pasta? Loves it. Gnocchi? More please. Stuffed shells? Keep 'em coming. He's not so big on ravioli, but most Italian foods don't stand a chance. I am proud that I am raising  a child that is not a picky eater. He's always willing to try new foods - which is awesome because I am always trying new things in the kitchen. 

I have never really followed a recipe, per say, for lasagna. I always just layered noodles, a mixture of ricotta and italian cheeses, and sauce. This recipe taught me several things: 1.) Start the layering with sauce at the bottom of the pan. 2.) Eggs are added to the cheese mixture. 3.) Start with sauce, then the layers of noodles, cheese, sauce. 4.) Spray the foil with non-stick cooking spray before putting over the lasagna. It will prevent the cheese from sticking. Worked like a charm.  Next time, I will use this sauce.

P.S. Rollover coupon for Classico pasta sauce! Print now and save for a sale. It's always nice to have a jar of pasta sauce around should a case of the lazies show up.

Ingredients

1 (16 ounce) package lasagna noodles 1 teaspoon olive oil 3 cloves garlic, minced 4 cups ricotta cheese 1/4 cup grated Parmesan cheese 4 eggs 2 (32 ounce) jars spaghetti sauce 1 teaspoon Italian seasoning 2 cups shredded mozzarella cheese salt and pepper to taste

Directions

Preheat oven to 350 degrees Fahrenheit. If using oven ready noodles, skip this paragraph to the next step of the directions. If using noodles that require cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.

In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.

Spread 1 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.

Bake 45 minutes, or until cheese is bubbly and top is golden.

Source: MOLSON7, Allrecipes.com

Simple Tomato Sauce

DJ absolutely loves the movie Cars. I swear that if we let him, he would watch it over and over again. When I had coupons for sunglasses and let him choose, he went right for the Lightning McQueen without hesitation. If he were a bit older, we would probably be taking him to the movie theatre to see the second movie. He loves how fast Lightning is, how he flashes his lightning bolt, and says "Ka-Chow". I prefer Mater. He's friendly, no fuss, and a bit on the simple side. The small things (tractor tipping) make him happy. I really think that sometimes schedules get so hectic that we forget to take a breather and just slow down a bit. Wow...pretty deep thought about a tow truck from an animated movie, huh?

My point? This tomato sauce is my Mater in the kitchen. It's wonderful, takes a minute to throw together if you count the time to open the cans, and has a wonderful, full bodied flavor. It's hard to believe that there are only three (four, if you add salt) ingredients. Most of the time just involves allowing the sauce to simmer, stirring occassionally, of course. The 45 minutes that it took to simmer were painful. DJ's therapist even commented about how she was going to have pasta for dinner because it smelled so good in our house. This sauce is user friendly, no fuss, and completely simple.


I do have to say that I adapted the recipe slightly because I like a chunky sauce. When I read the recipe, I decided that I would dice the onion instead of halving it and I left it in the sauce, mashing it along with the tomato. I was looking forward to left overs the next day, but there were none to put in the fridge. In this house of pasta eaters, this recipe is my go-to for a quick and easy sauce.



Ingredients
1 (28 oz.) can whole peeled tomatoes, with juices
1 onion, peeled and diced (or halved, depending on preference)
5 tbsp. unsalted butter
Salt, to taste

Directions
Combine the tomatoes, onion, and butter in a medium saucepan over medium heat.  Bring the mixture to a simmer, then reduce the heat to keep the sauce at a low, steady simmer for 45 minutes.  Using a potato masher, mash the tomato and onion into smaller pieces or crush the tomato with a spoon and discard onion halves, based upon your preference. Serve warm with pasta.

Source: adapted from Annie’s Eats,  Essentials of Italian Cooking by Marcella Hazan via Smitten Kitchen

Haluski

There are several things I love about summer. One of the top three is definitely the farm stand that goes up with all kind of yummy produce. I am a little skeptical of the plastic wrapped lettuce, but you can't beat the cherry cider or cabbage. Usually, summers involve spending at least one week in South Carolina. This year, Dan and I decided against making the 12+ hour trip in a car with a two year old. 

With the rest of the family on vacation, I was in charge of taking my grandmother grocery shopping or anywhere else that she wanted to go. It was nice to spend time with her. We used to always cook together - and haluski is one thing that we would always make. The recipe that I use is a slight adaptation from the method that my grandmother used. I find haluski tastier if it is pan fried. Now, I make myself a giant skillet and shamelessly eat it all with fresh cabbage.

Ingredients

4 cups wide egg noodles

1/2 cup butter

2 cups sliced sweet onions, about 1/8 inch thick

2 teaspoons brown sugar

6 cups cabbage, sliced thin

1 teaspoon caraway seed (optional, I excluded these)

1/2 teaspoon salt

pepper

Directions

Cook noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside. While noodles are cooking, melt butter in large deep skillet over medium-low heat.

Add onion, sprinkle with brown sugar and sauté, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden. Add cabbage to skillet, stirring well to incorporate with onion, and sauté for about 5 minutes, stirring occasionally.

Stir in caraway seeds if using, then cover, reduce heat to low and let simmer for 5 to 10 minutes.  Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.  Adjust seasoning to taste and serve hot.

Source:  adapted from Kelly M., Food.com
 
 

Easy Cheesy Tortellini Bake

It's hard to believe that Easter is right around the corner. I have really enjoyed finding lots of meatless recipes for abstinence Fridays. Meatless meals have even started making more of an appearance in my menu rotation now that I have some good recipes and keep finding more. 


The original recipe called for spinach to be added to the tortellini and sauce, but I chose to include zucchini instead. I love zucchini, as you will see next week, and a lot of my summer cooking incorporates the yummy, delicious veggie. Alfredo sauce was also called for, but I chose to add some chunk to it and add a can of diced tomatoes instead. This recipe was quick and easy as promised by the title and helped to knock out some of the marinara sauce and diced tomatoes that I have sitting around my pantry. Have a wonderful weekend and happy eating! 


Ingredients
18 oz.  package cheese tortellini
24 oz.  marinara sauce
1 can, diced tomatoes
1 tbsp. olive oil
1 tbsp. butter
1 zucchini, sliced
1 tbsp. Italian seasoning
8 oz. shredded mozzarella cheese
¼ cup grated parmesan cheese
1 tsp. Italian seasoning


Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain. Adjust oven rack to the highest position and turn oven on to Broil. Generously butter or grease an 8x8 inch baking dish.

In a pan over medium-high heat, add olive oil and butter. Heat until butter is melted but not brown. Add the sliced zucchini and cook until tender, about 3-5 minutes. Add marinara sauce, diced tomatoes, and Italian seasoning to pan and bring to a simmer. Once simmering, reduce heat to medium-low, and simmer for 10 minutes. Stir cooked tortellini into sauce, then pour into prepared baking dish. Sprinkle with Mozzarella cheese, Parmesan cheese, and remaining 1 teaspoon Italian seasoning.

Place under broiler until cheese has melted and turned golden, approximately 2 to 3 minutes. 

Source: Yummly

Gnocchi with Sage-Butter Sauce

I love one of the grocery stores around here. They have a recession buster sale twice a month. They send out colorful fliers with tons of items for $1 and lunch meats for less than $3 per pound. I always make sure to stock up on some of the essentials that I know will be used eventually. I always, always pick up some pasta. 


I've talked about my eh feelings towards Italian foods before. There is one particular pasta that I can not get enough of and always keep an eye out for during recession buster sales - gnocchi. Everytime we go to Italian restaurants like the Olive Garden, you can bet that I am going to order gnocchi every.single.time. I found this recipe when searching for something to do with the boxes that I bought on my last recession buster trip. This recipe was so easy to pull together and done in a flash. I love meals that can be pulled together using ingredients from my pantry. On Tuesdays when I don't have much time to prepare dinner, this was perfect option. I can imagine it also being used as a side dish, if needed. 

Ingredients

2 (12 ounce) packages potato gnocchi

1/4 cup butter

1 clove garlic, minced

1 teaspoon dried sage

1/4 teaspoon salt

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

2 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add the gnocchi pasta, and cook until they float to the surface, 2 to 3 minutes. Drain the pasta and set it aside.

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook until tender and turning golden brown, about 4 minutes. Stir in the sage and salt to combine, and then add the cooked gnocchi. Toss gently with 1/4 cup of Parmesan cheese and the pepper.

Serve with remaining tablespoons of Parmesan cheese sprinkled on top.

Source:  Gina S, AllRecipes

 

Recipe Swap - Chicken

"Why did arti-choke the chicken?"
To make a recipe from a swap, of course...


When I was thinking about participating in the What's Cooking recipe swap, several things flew through my mind. I thought I was crazy, too gutsy, too inexperienced...I knew that I was in trouble if one of the following happened: 
1.) I received a recipe with unfamiliar ingredients
2.) I have no idea how to adapt or change the recipe or
3.) I have never made something similar and therefore have no idea how it tastes to have a basis for comparison. 

Despite my gut telling me to run and run far away, I decided that the only way to learn was to practice. So, I committed myself to the swap. When I received my swap recipe for Chicken Florentine Artichoke Bake, my worst fears came true. I was not familiar with all of the ingredients, no idea how to adapt it as I had no idea what the heck it was, and I had never tasted anything similar to it before. All three. Just my luck. 




Ever the reseacher, I quickly looked up Chicken Florentine to see what the deal was all about. My game plan was to work from the base up.  I learned that Chicken Florentine is dredged in flour, cooked with white wine and cream to make a sauce and served on top of sauteed spinach. That seemed simple enough, but I couldn't figure out how the artichokes came into play. Then I had an epiphany - read the original blog entry. I  read that the Feta cheese worked well with the spinach and artichoke. Then it occurred to me, stuff the chicken with the spinach, artichoke, feta, and provolone cheese. The Monterrey Jack cheese and an additional half of a cup of Provolone was added in to a cream sauce. Needless to say, I surprised myself. I am keeping this dish in my recipe files for when I have company and want something impressive. I know that I won't be making this dish very often, but it was nice to switch things up, do some research (my favorite), and try something new. When I try this recipe again, I will roll the individual chicken breasts with the stuffing and may try sauteing the artichoke and spinach in butter before stuffing. One thing is for sure - I do not have a history in writing recipes. 

In case you want to see the original recipe, please click here.  

Artichoke Stuffed Chicken Florentine

For the chicken:

1 pound boneless, skinless chicken breasts, butterflied 

1/2 tsp. paprika
1 Tbsp. butter, melted

1/2 cup chicken broth

For the stuffing:

1 small onion, chopped
1 clove garlic, minced
1 egg

1 tsp. dried Italian seasoning 

1/2 cup Feta cheese, crumbled
1 14-oz. can artichoke hearts, drained and diced

1 10-oz. pkg. frozen chopped spinach, thawed and well drained

1/2 cup panko bread crumbs

For the sauce:
8 oz. dried bow tie pasta  

1 cup Monterey Jack cheese, shredded  

1-1/4 cups milk, 1/2 & 1/2 or heavy cream

1/2 cup grated Parmesan cheese
1 teaspoon parsley flakes

Directions

Preheat oven to 350 degrees. In bowl, combine onion, garlic, egg, Italian seasoning, Feta, artichokes, spinach, and bread crumbs. Stir together and set aside. Place handful of stuffing between each butterflied chicken breast. Secure with toothpick. Place stuffed chicken in an oven safe bowl, pouring over with chicken broth. Cook for 30 minutes.Cover with melted butter and paprika and cook an additional five minutes.

Cook pasta in pot of boiling water for eight to ten minutes or according to package directions. Drain and set aside.

For the sauce, make a roux by adding flour to melted butter. Wisk until golden brown. Add the milk and bring to a simmer. Add cheeses, parsley, salt, and pepper to the roux and bring to a simmer. Add cooked pasta and turn to coat.

Serve with pasta as a base for the chicken. Enjoy!

Source: Adapted from Good Thymes, Good Food, originally from Better Homes and Gardens

Roasted Pepper Chicken

Wow, it has been quite some time since I have blogged last. My job was very busy with a science fair that I was the coordinator of. It was a complete success and the first one in about a decade, so I am very proud of all that the students achieved. It was nice to see the hallway filled with projects that the students worked so hard on. After that, I was sidelined by the stomach flu, something that I am still battling today. It is very difficult to make food that looks absolutely delicious and not be able to eat it.

Last night, I overcame one of my fears - my broiler. I have always had fears about the broiler. Coming from a family that ate processed and pre-packaged everything, the broiler was never used. It can be a little intimidating to try new things in the kitchen. That is why I love cooking so much. I like taking that little risk of trying something new like a new recipe or a new cooking method. To roast the peppers, I followed roasted bell pepper post by the ever wonderful Branny of Branny Boils Over. Her step by step method was wonderful, easy to follow, and gave me the little boost of confidence that I needed to tackle my broiler. This meal is very easy to put together and tastes wonderful (or so I've been told), so give it a try!

Ingredients: 
2 chicken breasts, thawed
1 can whole kernel corn, drained
1 can chicken broth
2 tablespoons butter
2 tablespoons flour
1 cup roasted bell peppers (follow roasted bell pepper post)
1/2 pound pasta
salt and pepper, to taste

Directions
1.) Place chicken breasts into pan on medium high heat. Cook until juices run clear. Transfer to plate and cover to keep warm.  
2.) Melt butter into pan and add flour, creating a roux. Wisk until golden color. Gradually add can of chicken broth, wisking continuously. Add salt and pepper to taste. Bring to boil and reduce heat. Allow to simmer 5 to 10 minutes.
3.) Cook pasta according to package directions. Drain and set aside.
4.) Add chicken, corn, and roasted peppers to pan with gravy. Simmer for 5 to 10 minutes, allowing flavors to meld and the gravy to thicken.
5.) Serve on top of pasta.

Source: adapted from 1,001 Easy, Inexpensive Recipes

Chicken Cacciatore

Yesterday was my second day of sticking to a meal plan. Chicken was on the menu in the form of chicken cacciatore. Now, because my picky eaters do not like mushroom, I sliced the mushroom and added it at the end, just before serving. This was absolutely delicious. The chicken was tender, and the sauce was absolutely perfect. I have so very many cookbooks that I am trying to only pull one recipe at a time and rotate my books. It will take me a VERY long time to get through it all, so I hope you're all buckled in for a long ride! This recipe came from Better Homes and Gardens 15th edition Cookbook. I am the proud owner of not one, but two of these books. I find it very funny that even though Dan and my sister went shopping together for my Christmas presents, they ended up getting me the same exact gift. Keeper of a recipe.

Ooh..and an update on the cheese danish: Survey says keeper, but halve the amount of lemon zest that is added to the filling. The lemon, I was told, is a bit overpowering. He's already having trouble thinking of what next week's breakfast choice will be.

Chicken Cacciatore (Cooking with Flavor)

Ingredients

½ teaspoon salt

3/8 teaspoon Ground Black Pepper

1 pound boneless skinless chicken breasts, cut into 1 inch cubes

3 tablespoons olive oil, divided

1 package sliced mushrooms

1 medium onion, coarsely chopped (approximately 1 cup)

1 teaspoon garlic powder

2 cans diced tomatoes, with juices

1 can tomato paste

3/4 cup chicken broth

1 ½ teaspoons Italian Seasoning

Directions

1.) Coat chicken evenly with salt and pepper.

2.) Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet.

3.) Add remaining 1 tablespoon oil to skillet. Add onion and garlic (add the mushrooms during this step as well if you wish, I added later). Cook and stir five minutes on medium heat or until vegetables are tender.

4.) Stir in tomatoes, tomato paste, chicken broth, and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Add mushrooms and reduce heat to low; cover and simmer 5 minutes or until chicken is heated through.

5.) Serve over pasta or rice, if desired.

Source: Better Homes and Gardens 15th edition cookbook