Rock Star Chicken Caccitore ~ Yum!

 

 

I never really liked Chicken Caccitore.  My recipe was kind of boring, but that was the way I was shown how to make it.  It was your basic tomato sauce, chicken, onions, garlic, potatoes and ..... yawn.  I stopped making it years ago.  No one in my family really loved it and I didn't care for it at all!

Fast forward to this year and a friend told me I had to try this recipe for Chicken Caccitore..   She told me that I will love this one and I needed to try it soon.  I'm so glad I took her advice.  It's outstanding and I mean rock star good. It has such a depth of flavor, not too tomato-y at all.  You have to trust me on this one.... just look at the picture here. 

Adapted from The Sweet Basil Restaurant ~

2 pounds boneless, skinless chicken thighs Salt and pepper, to taste 2 tablespoons olive oil 3 cloves garlic, finely chopped 2 carrots, chopped 2 medium onions, chopped 3 stalks celery, chopped 1 lb mushrooms, thickly sliced 1 cup chopped bottled roasted red peppers 2 cups chicken stock 1 3/4 cups port 3/4 cup balsamic vinegar 1 can (28 ounces) imported whole tomatoes, crushed in a bowl 1 bay leaf 1 pound farfalle (bowtie) pasta, cooked until tender and drained 1/4 cup of grated Parmesan 2 tablespoons chopped fresh basil 1. Set the oven at 400 degrees. In a large ovenproof dish, arrange the thighs in one layer, skinned side up. Sprinkle with salt and pepper. Roast the chicken for 20 minutes. 2. In a large skillet, heat the oil. Cook the garlic, carrots, onions, celery, mushrooms, and roasted peppers over medium heat, stirring often, for 20 minutes. 3. Add the stock, port, balsamic vinegar, crushed tomatoes, and bay leaf to the skillet. Bring to a boil. Pour this over the chicken thighs, cover with foil, and return the dish to the oven. 4. Cook the cacciatore for 1 1/2 hours. Toss the pasta and cacciatore and transfer to a serving bowl. Sprinkle with cheese and basil. Enjoy ~

I'm joining Foodie Friday at Rattlebridge Farm today!

Broccoli and Cheddar Cheese Soup ~

Most of us have a recipe for this soup in our repertoire, so I won't elaborate on how easy and good this one is.

Like most, I've been making it for years.

I adapted this one from somewhere many years ago, probably from The Joy of Cooking in the 80's.   Recently I wanted to try and lighten it up, but didn't want to lose any of the flavor .  So I tweaked it a bit and here is my updated version, loaded with flavor too.

1 large onion, thinly sliced
3 small cloves of garlic, minced
4 cups of fresh broccoli, chopped small
5 cups of milk
1 Tablespoon kosher salt
1-2 teaspoon(s) black pepper
1 teaspoon of red crushed pepper
A pinch of fresh nutmeg
1/2 stick of unsalted butter
2 Tablespoons of flour
4 ounces of good cheddar cheese, grated

In a large Dutch Oven on low heat, melt butter.  Add onion and saute for a few minutes, add garlic.  Cook for another minute.
Add flour, stir for a minute.  Add milk, stir and bring to a low simmer.  You do not want soup to boil, so keep an eye out.  Add salt, pepper, nutmeg and red pepper and stir again.  Add chopped broccoli, stir.  Cover at this point, but leave the lid ajar.

Cook on low for about 20 minutes, when you should be able to slide a knife through your broccoli stems easily.  Turn stove off and move soup from burner.

At this point I use my immersion blender to cream my soup.  Just be careful, because splashing can happen and you don't want to burn yourself.  I suggest that you cool the soup a little before using the blender.

Return soup to burner and turn stove on low heat.  Add cheese a little at a time so it will melt into your soup. Stir and voila, you are done and it is yummy, creamy and cheesey too.  I adjust my seasonsings here, because I have found that all cheese(s) have different flavors and salt content. 

Enjoy ~

Happy Easter ~

I don't claim to be a pastry chef, or even a great cake decorator.  But with these home made Ice Cream cakes, you don't need to be.  All you need is a little love and some very good ingredients. 

I have posted this recipe here before, so if you want it, feel free to grab it.

It's easy, delicious and if you look beyond the imperfections of my decorating, you will be like my grandchildren and think it's perfect.

To them, I am a superstar.  And now that is really what matters to me.....

This one is mint chocolate chip with gourmet sprinkles and jelly beans.  Easy peasy too.

Longfellow Inn - Sudbury, Ma. ~

Isn't this gristmill just gorgeous?  I fell in love with it, even on a very drab March day.  I can't imagine how beautiful it will look in the summer, with lush green grass and trees all around.  On acres of untouched land with a walking trail all around it, inviting visitors to watch it working as it has done for hundreds of years.

Today I invited a friend to join me for lunch at the Longfellow Inn, rich in Colonial American history. A place from the 1700's, preserved in beauty, handmade furniture, good food and drink for any meal.  While here, you can only imagine it as it was for Longfellow himself, writing his poetry or Paul Revere stopping by on one of his rides.

Here's a little blip of it's history:

"Longfellow's Wayside Inn—a nationally significant Massachusetts Historic Landmark—is the oldest Inn still operating in the United States and has been serving travelers along the old Boston Post Road for almost 300 years. What began as a two-room home in 1707, the Howe family ran a successful tavern and innkeeping business on this site from 1716 to 1861.

From its Colonial roots as an important stagecoach stop, to Henry Ford's historic preservation of the property as a living museum of American history from 1923 to 1945, the Wayside Inn offers a unique experience of history. The Inn is the perfect backdrop for your own memory-making occasions, as well as a unique casual touring and educational destination.

Part of the Wayside Inn Historic Site, Longfellow's Wayside Inn offers informative exhibits as well as atmospheric dining and guest rooms for the visiting public. The Inn serves breakfast, lunch, dinner and brunch to compliment your exploration of the property's 125 scenic acres."

Driving up for lunch today, understated yet magnificant ~

This is the Tavern.   Don't you just love all of the pewter mugs on the ceiling?  The  Inn is maintained in most of it's original pieces and furniture.  It's understatedly simple, yet beautifully preserved.  

The small dining room, where we had lunch, a lovely spot.  The fireplaces are all wonderful. Large and warm, just perfect for a cozy drink or meal. The wide pine flooring is still lovely, even though very worn.  I was so happy that they maintain the Inn's flooring, yet don't add shellac and update them.  The ladder back chairs are so comfortable too.

And our lunch?  Delicious too.  My friend and I ordered the same thing for lunch and it was delicious.  It's the Nantucket Lunchbox.  A devine Lobster slider with a cup of their famous clam chowder.  Just perfect we said ~

On our way out, a last glimpse of the Inn for this day....

A parting view of the gorgeous gristmill.  Even with all of the clouds and no green grass, it is magnificantly beautiful.  Don't you agree?

I hope you enjoyed this little tour.  I totally loved my visit here today.

Happy St. Patrick's Day ~

This plaque hung in my mother's kitchen through all my years growing up.  And in true Irish tradition, we had a Boiled Dinner for our supper that night.  Smoked Shoulder, cabbage, carrots and potatoes cooking all day on the stove top.  It was a good, hearty meal that stretched the dollar fairly well.  Memories frm childhood are a very special part of our history, don't you agree?


So a very sentimental Happy St. Patrick's Day to all!

Same yummy dessert, different presentation ~

Lemon pudding cake, served cold and inverted.  Rich and decadent without the guilt.  Only 160 calories, yum.

Enjoy, either way ~

Everyday Food ~ Lemon Pudding Cakes ~

Lemon Pudding Cakes

I love the little magazine Everyday Food from Martha Stewart, and look forward to it's arrival every month. All of the recipes I have tried from it, have been wonderful.  This is another winner.  But that is no surprise now is it, as it comes from Martha's team.  I wanted to try these ever since I saw the picture in the magazine this month, because I love all things lemon.  And I had these great looking blackberries from my grocer's this week, so I paired them.  It worked very well as I am sure it would with any other berry too. 

These lemon pudding cakes make a nice treat for a week night dessert, with only 160 calories too.

Ingredients

• 2 tablespoons unsalted butter, melted, plus more, room temperature, for ramekins
• 1/3 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 3 large eggs, separated
• 3/4 cup granulated sugar
• 1 teaspoon finely grated lemon zest, plus 1/3 cup lemon juice (from 2 lemons)
• 1 1/4 cups whole milk
• Confectioners' sugar, for serving

Directions

1. Preheat oven to 325 degrees. Butter eight 6-ounce ramekins or a 2-quart baking dish. Set in a shallow baking pan. In a medium bowl, combine flour, baking powder, and salt.
2. In a large bowl, whisk together egg yolks with 1/2 cup granulated sugar until pale and smooth. Whisk in butter, lemon zest and juice, milk, and flour mixture.
3. In a large bowl, using an electric mixer, beat egg whites with 1/4 cup granulated sugar until stiff peaks form, 5 minutes; fold into batter. With a ladle, divide batter among ramekins, keeping sides clean. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until cakes are puffed and slightly golden on top, 30 minutes*. Dust with confectioners' sugar and serve immediately.

When you take your first bite, make sure your spoon goes all the way to the bottom, there is a nice little lemon sauce just waiting for you there. Yum.

*Mine didn't turn golden brown, but with the confectioner's sugar it didn't matter.  These little treats are really, really good.

Enjoy ~