Archive for February, 2011

Chicken in a Dish

February 26, 2011

I have always wanted to make Chicken Cacciatore. My go to cookbook is Everyday Italian by Giada, and of course she had a recipe for it. She has every one of my favorite easy cutlet recipes, parmesan, marsala, picatta, milanese (will post this soon) and more. Her recipe seemed easy enough so I got the few ingredients I needed but opted for mushrooms instead of bell pepper. It also calls for capers, which some people may not be a fan of, so it is up to you. Capers (click the word to find out what they are, pretty cool) are what makes Picatta sauce have its distinct flavor and you can always cook them in the sauce an remove them. I was surprised to find the capers right by the olives for a couple of bucks, its not some fancy hard to find ingredient any more! I only used chicken thighs because that was what was on sale, so I used more of them to make up for the chicken breasts. We served it over Barilla shell pasta and boy did me and the girls have a feast! The chicken was so tender and the sauce was simple but had amazing flavor. If you have never tried Cacciatore before check this out, or try it if you want to make a simple authentic version!

Fish Marinade

February 14, 2011

this marinade is one I use quite often. I have tried it on Sea Bass, Salmon, Tilapia and Tuna. It would be good on halibut, swordfish and Mahi Mahi too. It is very simple.

1/4 c lemon juice

1/4 c olive oil

2 Tbl fresh chopped dill or 1/2 Tbl dry

1 Tbl Dijon Mustard

1 clove garlic, minced

1 lb fish

whisk ingredients together, add salt and pepper to taste. pour over fish and let stand 60 mins. bake at 375 degrees or grill over medium heat for 10-12 mins. yum!

My mom’s awesome teriyaki marinade!

February 13, 2011

I know I said it was marinade week and then I forgot to post some more recipes, here is one awesome one I use all the time and tomorrow I will post a great fish marinade

Mahgie’s Teriyaki Marinade

1/2 c soy

1/4 c oil

2 tsp ginger and dry mustard

2 Tbl molasses

3 tsp minced garlic

mix and store in a jar, can be used on beef, pork, fish, or chicken. use a little and make it last or use it all at once!

My big fat Greek chicken

February 8, 2011

Welcome to marinade week, what is marinade week you say? well it is a holiday week I invented myself to share with my readers a bunch of great easy and yummy marinades. Today’s recipe is Greek Chicken. My earliest memory of this recipe is my mom had me get it ready after school, so it was my first chance of really “cooking” on my own! I remember my nana used to come over for dinner and she would clean the chicken like nobodies business when we made this recipe. It is super simple and oh so yummy…

Greek Chicken

1 cut up whole chicken

1/2 cup italian salad dressing (I use wishbone)

1/4 cup vinegar

1/4 lemon juice

Mix dressing, lemon juice and vinegar in a bowl. Place cut up chicken in large baking dish, pour marinade over chicken and place in fridge for 1 1/2 hours or more (I usually do it the night before or in the morning before work). Cook in slow oven at 300 degrees for 2 1/2 hours, baste chicken often with marinade.

Not sure why this is called Greek chicken but I don’t question Mah-gie’s awesome recipe cards she individually typed and printed for me!

Are you ready for some Football???!!!

February 1, 2011

for my DW (deployment wife). Everyone should have one, they wipe up your tears, give great hugs, are there anytime you need them, and always good for fun!

In case you are having a superbowl party or want a reason to make an easy and delicious snackie, try my Aunty Sandy’s delicious wings.

Chicken Marinade

1 bottle soy sauce, 1 cup of sugar, 1/2 cup vodka, 1/2 cup gin (usually I buy nips and they are just enough) 1 teaspoon of garlic powder and fresh ground black pepper. Marinate wings overnight, remove from marinade and bake at 350 degrees for 1- 1 and 1/2 hours. I have found them to stick as the sugar turns into glue in the oven, so maybe use foil with pam on it or pam on a jelly roll pan, haven’t figured out the best way yet, as some of the little buggers always stick! Wings will come out very brown.

So if you are tired of the same old wings and want to make a new twist, try this out and you are guaranteed to go home from that potluck or superbowl party with an empty platter!