chicken cacciatore...

Italian food lovers rejoice!
Here's one that super easy and super de duper delicious.
Be sure you have lots of fresh crusty bread for dipping...
you most definitely don't want to miss out on this sauce.


Start with about 4 boneless, skinless chicken breasts... hand trimmed.



1 medium onion... chopped.


1 red bell pepper... chopped.

1 1/2 cup of white wine.

Capers... about 2 tablespoons, chicken stock... about 1 cup,
and diced tomatoes... a 28 oz can.

Start by heating up about 1/4 cup olive oil and 2 tablespoons
of butter in a skillet.

While your oil is heating up put about 1 cup of flour into a shallow dish.

Salt, pepper and flour each side of your chicken.


Place in your hot skillet and brown on each side... about 5 minutes per side.
We only need to brown them... we'll finish cooking them a little later.

*faint* Oh. My. Doesn't that make your mouth water?

After you get your chicken good and brown,
transfer to a plate and set aside.

Now, see this here? This is good stuff, man.
Here's where you need to turn your heat
down just a bit and grab your wine...

With your wine in one hand and your spoon or spatula in the other,
pour in the wine and begin scrapping all the goodness from
the bottom of the skillet... this is what you call deglazing.

After you finish deglazing your pan, add in the
chopped red bell pepper and onions.
Give it a good stir to combine.


Throw in your can of diced tomatoes.

Pour in the chicken stock.

Oh, um... yeah, here's where I had to do a
switch-a-roo to a bigger pot. Don't be like me...
YOU can start from the beginning in a pot like this.

Ahhh... that's better.

Add the capers.

Stir to combine.
Here is where you'll want to turn your heat back up a bit,
throw in a dash or two of salt, some fresh
ground pepper to taste, and 1 teaspoon of dried Oregano.

Remember your chicken you browned?
Yeah, well, here is where you'll add it back in.
I sliced mine in half pieces because I'm a freak about
chicken cooking all the way through.

Bring all the yumminess to a boil, reduce your heat to
medium-low, cover and simmer for about 25 minutes.


That gives you plenty of time to cook your pasta...
I used good ol' fashioned spaghetti.

*faint*

First bite... *faint again*

Oh. My. Word. This is delicious.

Make it for your family... they'll love you forever.
Don't forget the bread!

Enjoy!
rolo

amy's chicken caesar pitas...

This is one of my best friends, Amy.
Now granted, today, she's all grown up... well, sort of.
I mean, she's a grown woman now. Not a little stinker,
hanging upside down on the monkey bars.
Although, I'm pretty positive that the "hanging-
upside-down-little-stinker" is still around in spirit on a daily basis.
I've witnessed it.

We've been friends since 1991... that's 19 years man! Oh wow!
It just doesn't seem possible that that much time has gone by.

Amy and I talk on a daily basis... sometimes, on any given day,
we've been known to have multiple phone conversations. For real.
We talk about everything.
Food, kids, husbands, food, photography, world events, food,
trendy clothes, what's on sale, food, home decorating,
food, exercise, food, and good ol' food... oh, and just life in general.
But food... now that's usually on the top of the list for me.

I love trying new recipes, and my gal, Amy, is the
queen of just making one up. I envy that about her.
I, on the other hand, must have a recipe to follow...
although, I will say, I'm getting better at making up my own.
It makes me nervous, but I've had some success lately.
But now, Amy, she'll make one up, serve it to her family
and it's a huge hit... she's fabulous like that.

Here's one of her very own that she's been serving to her family
for a while now. I finally got around to trying it out on my homies...
and guess what? It was a huge hit!

So, with Summer fast approaching, I just had to share it with y'all.

*Amy's Chicken Caesar Pita's*

Here's what you'll need...

1 grocery bought rotisserie chicken, shredded
Hearts of Romaine, chopped
Grape or Cherry Tomatoes, quartered
Italian Cheeses, shredded
Caesar Dressing... fat free is ok.
Croutons
Pita Bread, halved and toasted

Toss everything together, except the pita bread, in a bowl.
Stuff each pita and top with more cheese, dressing
and/or croutons if you'd like.

Serve to your family on a lazy weekend
for lunch, or on a busy weeknight for dinner,
with chips fruit and tea or lemonade.

Enjoy!

Thanks Amy!
Love ya forever!
rolo

spinach & tomato blue cheese pasta...

THIS is some good stuff... let me tell you. Oh. MY.
If you're a blue cheese lover, a tomato lover, and
a spinach lover, then THIS is the dish for you.

It's really simple to make, however, I didn't take photos
of each step. I was too hungry man, and had to concentrate
on getting it done.

The only thing I will do different the next time I make
it, is add about 1/2 cup of white wine.
But, if you're not a wine drinker, you can totally leave it out.

You'll need...
~1-1/2 pound Pasta... angel hair is best.
~2 Tablespoon Olive Oil
~3 cloves Garlic, minced... I used 4. I'm a garlic lover too.
~1 28 oz. can Diced Tomatoes, drained
~Dash of Sugar
~Salt and Freshly Ground Black Pepper, to taste
~Crushed Red Pepper Flakes, to taste
~3/4 cup Crumbled Blue Cheese
~3/4 cup Heavy Cream
~4 cups Baby Spinach

~1/2 cup White Wine... optional

Cook pasta according to package directions.
In a large skillet over medium heat, add olive oil.
When hot, add minced garlic.
Pour in drained tomatoes.
Add sugar, salt, pepper, and crushed red pepper to taste.
and cook for a minute.
Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low and stir in crumbled blue cheese.
*This is where I would add the white wine.*
Add cream, stir and cook for about a minute or two,
tasting and adding more seasonings (more pepper) as needed.
At the very, very, very last minute, toss in the spinach and turn off the heat.
Immediately toss in the cooked and drained pasta.
Serve and devour!

And if you want some meat to go with your delicious pasta dish...
It goes nicely with some Oven Roasted Chicken Breasts.

Oh. MY!

Enjoy.
In Blue Cheese Heaven,
Rolo

tarragon chicken salad...

Are you a chicken salad lover?
I am.
I love chicken salad... especially homemade chicken salad.
Especially for lunch
Yum.


I actually made it two ways...
Well, I made it *one* way, then divided it, and added
a couple of more things to one half.
The one on the right has Dijon mustard and onions
added to it.
They we're both equally delicious... yum.


A "certain someone" followed me out on the deck
and stalked my lunch.


Seriously Buzz?
Don't be givin' me the stink eye.
You're not getting any of my chicken salad.
Shoo!


It's super easy to make.
Here's what you'll need.

~2 cooked chicken breasts, chopped... I used a rotisserie chicken
~1/2 cup Mayonnaise
~1/3 cup sour cream
~1 Tablespoon Dried Tarragon
~1/2 teaspoon salt
~1/2 teaspoon pepper
~2 stalks celery, chopped
~1/2 cup red grapes, halved

~1/4 cup onion, chopped... optional
~1 Tablespoon Dijon Mustard... optional
~1/4 cup chopped pecans... optional

Whisk the mayo, sour cream, dried tarragon, salt, and pepper
(and Dijon mustard, if you're adding it) together in a bowl.
In another bowl, stir together the chicken, celery,
(onions & pecans,if adding them) and grapes.
Pour the mayo mixture over the chicken and mix well.
Refrigerate for a couple of hours before serving.
This will allow the Tarragon flavor to intensify.
Yum. Yum. Yum.

Serve on top of your favorite whole wheat toast or salad.


Now, if you'll excuse me, I've got to go fight a
"certain someone" for my lunch.

Peace out.
Rolo

amy's slow cooker chicken tacos...

Good Monday morning!

I hope everyone had a wonderful Happy Easter.

If you're like me, you woke up this morning after a day
of baking, cooking, visiting, egg hunting and just plain ol' celebrating,
to what looks like a tornado just plowed through your house.
Well, if you did, that's just a sign that your holiday was a great one!

However, waking up to that kind of madness, on a Monday
morning no less, is no fun.
It makes me want to have a slice of leftover carrot cake with
my coffee and go back to bed.

But I can't. I must forge ahead.
And "ahead" also means thinking about what's for dinner.
*Insert scratching head and squinting eyes*... hmmmmmm,
who wants to think about THAT right now?!

With a quick look in the freezer, I discovered I had some
frozen boneless, skinless chicken breasts... hmmm
With a quick glance in the pantry, I found a can of diced
tomatoes, a can of green chilies and some taco seasoning!
Voila! I can make Amy's Slow Cooker Chicken Taco's!
Problem solved! Amen!

That's all you'll need for the main stuff...
toppings like, lettuce, cheese, salsa, sour cream and
maybe a side of rice and/or black beans are optional.

Just throw the chicken (yes, even frozen!), tomatoes, green
chilies and taco seasoning (mixed with 3/4 c. of water of course)
in your slow cooker. Set it on low, put the lid on and walk away!

Super easy! And super yummy!

The chicken literally just falls apart.


Here's mine topped with the good stuff!
Yum!

Enjoy!

Hope you glide through your Monday!
Rolo

chicken parmigiana...

These pictures don't even do this dish justice.

Lighting is a problem for me in the kitchen
after the sun has gone down.

That, and well, maybe... a couple glasses of wine.

Nahh, it couldn't be the WINE! Never.

Any who, this is super easy to make and just like Alfonso's!

"Who's Alfonso", you ask? Oh, only just the best little
Italian restaurant in my part of the world.
No, really... maybe it's not "just like" Alfonso's...
but it's close!

Before I give you the recipe, can I just say,
I really hate how this picture came out...
I'm still learning about photography.
Cut me some slack.

*Chicken Parmigiana*

4 boneless, skinless chicken breasts
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
4 Tbsp. butter
1/4 cup olive oil
1 jar of your favorite spaghetti sauce
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.
Prepare your chicken by trimming and
pounding it to about 1/4 -inch thickness.
Combine the breadcrumbs and Parmesan cheese.
Coat chicken with breadcrumb mixture then dip in egg
and dredge in breadcrumb mixture again.
Melt butter and olive oil together in large skillet over medium-high heat.
Add chicken and brown on each side.
Pour about 1/4 of the spaghetti sauce in a lightly greased baking pan.
Arrange chicken in pan after it's browned.
Pour remaining spaghetti sauce over chicken.
Sprinkle with mozzarella cheese.
Cover and bake for about 20 to 30 minutes
or until thoroughly heated.
Serve over angel hair pasta
with a green salad and your favorite garlic rolls.

Enjoy!

ranch style chicken...

OK, before you start salivating
(or cursing the day I was born),
just hear me out... I'll make it quick.

I begged for a new pan...
and finally got it.

And there's only one way to properly break in a pan like this.


Yes, that would be thick-cut peppered style, umm. bacon.


And this here would be what Pioneer Woman calls,
"Ranch Style Chicken".
And my taste-buds will never be the same... not to mention my thighs.


Oh, and let me say just one more thing... if you make this
for your man and he cleans his plate, then burps really loudly, slaps you on the bottom,
and exclaims, "that was damn good!", you know he'll love you forever.
*smile* *wink-wink*
Sorry Babe... but I HAD too.

Ranch Style Chicken

1. Mix together in a bowl...
1/2 c. Dijon Mustard
1/2 c. honey
Juice of 1/2 a lemon
1/2 tsp. paprika
1/2 tsp. salt
A sprinkle of cayenne pepper

2. After pounding your six pieces of boneless, skinless chicken breast
with a mallet until it's of a uniform thickness, marinate it in the sauce for at least an hour.

3. Fry up your, umm, bacon. (Hey, don't hate me, hate P Dub!)

4. Reserve 1/4 c. of that "stuff mentioned in number 3" grease...
and then go ahead and clean your skillet.

5. Grab your chicken and pour off the excess marinade; heat half of the reserved
you know what grease with equal quantity of Canola Oil over medium-high to high heat.

6. When the grease is heated, add your chicken and sear it on both sides...
each side should cook about 1 to 1 1/2 minutes.

7. After each chicken breast is brown/blackish on each side,
remove and set on a baking sheet.

8. Put in a 400 degree preheated oven for about 10 minutes.

9. Remove from oven.

10. Place a couple of slices of bacon on top of each breast.

11. Sprinkle them with grated sharp cheddar cheese
(go ahead and take a few minutes to grate your own cheese... it's worth it).

12. Return to the oven until cheese is melted... about 3 minutes!

13. Devour immediately!

**Oh, one last thing... if you happen to be on a diet (and are still reading this, but hating
the day I first discovered PW), there's still hope. I mean, if I, myself were behaving (like I should be) and watching what passes through my kisser, this is what I would do...
Marinate the chicken in the sauce, grill it (omitting the "you know what" and cheese)
and enjoy it with a big green salad. The flavor of the chicken itself is just sooo good.
You must try it!

Peace,

Ralonda

bruschetta chicken bake...

I got this recipe from my Fall issue of Kraft Food & Family. I will say, although I love getting my quarterly issue of Kraft Food & Family, I was a little less than pleased with the recipes offered this go round... but I needed something quick, easy and here's the magic word these days, different for dinner last night. By the time dinnertime rolls around, this ol' 9 month pregnant body is pooped out and standing on my already swollen tootsies is less than appealing. So, needless to say we've been eating take-out a lot and I'm grossed out just sitting here thinking about it.

This recipe met my requirements and it tasted good. However, I thought (as well as JB) that it was a little on the dry side. So, if I happen to make it again I would add a can of tomato sauce or possibly a can of cream of chicken, or cream of mushroom soup to the chicken layer for moisture.

*Bruschetta Chicken Bake*

1 can diced tomatoes, undrained
1 pkg. (6 oz.) Chicken Stuffing Mix
1/2 cup water
2 cloves garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces... or like me, you could just pick up a rotisserie chicken from the grocery and pull the meat from the bone.
1 tsp. dried basil leaves
1 cup mozzarella cheese

~Heat oven to 400 degrees, Mix tomatoes, stuffing mix, water and garlic just until moistened.
~Layer chicken, basil (I added the basil to the stuffing mix) and stuffing in a 13 x 9-inch baking dish.
~Bake 30 minutes or until chicken is cooked through... of if you use the meat from a rotisserie chicken bake until heated throughout and the cheese is melted and bubbly.
~Serve with a green salad.

xo
Ralonda

fiesta chicken enchiladas and neapolitan parfaits...

I'm no Pioneer Woman when it comes to cooking and photography. However, I do love to cook and take pictures, and share my experiences with you. So, you'll just have to bare with me here on my photography knowledge, as I aspire to one day be as good as PW.

I made these last night and they were good. The only thing I will change next time is the amount of onion that the recipe calls for or omit them altogether. See, JB is not very fond of onions... "It's a texture thing". Other than that, he approved. And let me tell you, if I make something new (which I like to do often) and JB cleans his plate, then it makes me feel all warm and fuzzy inside, and then I want to... well, never mind.

Did I also mention that, more often than not, I like to make things that are EASY ? Don't most of us? Oh, and I also must mention, that I usually don't make up my own recipes... I'm not creative or brave enough for that. But I will take a recipe and change it up a bit from time to time.

Here's last night dinner...

Fiesta Chicken Enchiladas

1 Tbsp. butter or olive oil
1 small onion, chopped
2 cloves garlic, minced ~ The recipe actually called for one clove, but I love garlic so I use two.
4 cooked chicken breasts, shredded ~ I cheated here... I bought a rotisserie chicken from Albertson's and pulled the meat off the bone. Hey, like I said, I'm no Pioneer Woman.
1 can Black Beans ~ You could also throw in some corn... I would have loved to, but JB doesn't like corn, "It's a texture thing".
1 1/2 cup your favorite salsa, divided
6 oz. Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
2 cups shredded cheddar & monterey jack cheese, divided
8 flour tortillas

Preheat oven to 350 degrees. Heat butter or oil in large skillet on medium heat. Add onions and garlic; cook until tender. Add chicken, beans, 1/2 of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 of the cheese... or more if you love cheese; mix well.
Spoon mixture into each tortilla; roll up. Place, seam-side down, in a 13x9-inch baking dish sprayed with cooking spray; top with remaining chicken mixture, salsa and cheese.
Bake 15 to 20 minutes or until heated through.

Serve with Spanish Rice and Salad.

Please don't pay any attention to my old, old pan... I desperately need new cooking ware. It's one of those things that I keep putting off. Sometimes a new pair of shoes just makes more sense.

And then, this is what I served for dessert. They were super-de-duper easy! In fact, while the pudding was setting in the fridge, I took the time to climb to the highest shelf in my cabinet, pull out some fancy glasses and wipe them out. Believe it or not!

Neapolitan Parfaits

About 9 fresh strawberries, divided
1 pkg. Instant Jell-O Chocolate Pudding mix, prepared and chilled
1 pkg. Instant Jell-O Vanilla Pudding mix, prepared and chilled
Cool Whip Whipped Topping in a can

Slice the strawberries.
Alternately spoon the pudding into dessert glasses. Cover with layers of strawberries.
Top with Cool Whip and one strawberry.
Enjoy!

xo
Ralonda