Buffet Chicken Cacciatore

Lots of steps to this so you’ll need an afternoon, but OH so WORTH IT.

The chicken will be falling off the bone tender.


Buffet Chicken Cacciatore

About half way done …

Goes back into the oven until sauce comes to a boil. Remove from oven. Remove the chicken, stir and place back into pan. Cover with foil and bake another hour.

★★★★★

Italian, Poultry

Servings: 4-6 servings

INGREDIENTS

Olive Oil

2 large onions — chopped

1 clove garlic

1 frying chicken, cut up

salt and pepper

2 28 oz. cans Italian plum tomatoes

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon oregano

½ teaspoon basil

½ tablespoon thyme

 teaspoon red pepper flakes

1 teaspoon sugar

1 bay leaf

1 green pepper — cut into strips

DIRECTIONS

Preheat oven to 350

Cover bottom of roasting pan with olive oil. Add onions and garlic. Brown lightly. Salt & pepper chicken parts and lightly brown.

Break up tomatoes, add sugar, red pepper flakes. salt, pepper, oregano, basil, thyme, & bay leaf. Mix well. Add green pepper . Pour over chicken and let come to a boil.

Remove chicken pieces, stir sauce and pour over chicken. Cover with foil and bake one hour.

Remove foil, increase oven to 450 & bake until chicken is delicately brown. Baste with sauce, and serve with small pasta.

Making your own cream cheese is a GAME-CHANGER!

I’m not sure why @chefsymon, the originator of this recipe, makes it outside on his grill BUT it made me want to try it.


Homemade Cream Cheese

Looks easy enough!

Prep Time: 15 min Cook Time: 20 hr 15 min Difficulty: EasyServings: Yield: 1 cup Source: foodnetwork.com

INGREDIENTS

1 quart (4 cups) cream or whole milk (or a mix of both)

One .05-ounce packet cream cheese starter

Kosher salt

DIRECTIONS

Set up your grill for low, even heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides.

Slowly heat the milk/cream over low heat to 86 degrees F. Remove from the heat. Mix in the starter packet, mixing for no more than 15 seconds. Allow to sit at room temperature for at least 12 hours.

The next day: Ladle the solids into a cheesecloth-lined strainer set over a mixing bowl. Gather up the cheesecloth to cover the surface and refrigerate overnight, allowing the cheese to drain and firm up.

The next day, pick up the cheesecloth and pour the cream cheese into a mixing bowl. Season with salt and stir to combine. (If you’d like a firmer cheese, continue to press.)

Homemade Cream Cheese

French Onion Supper Soup

This one’s from an old community cookbook. I’d made it years ago but had forgotten how good it was.

I’ve tried French Onion Soup recipes from Alton Brown, from the Barefoot Contessa and (gasp) the disgraced Frugal Gourmet, among many others. I wouldn’t have looked any further had I recalled making this version. Kick it up a notch by using bone broth if you’ve got it.

SO good. So EASY. So, what are ya waiting for, make it! 😎

Prior to adding the Parmesan…

French Onion Supper Soup

★★★★★

Soups & Stews, TRIED & TRUE

Difficulty: Easy Servings: 4

INGREDIENTS

3 large onions, thinly sliced

1 clove garlic, minced

1/4 cup butter

4 cups beef or vegetable stock (I used beef bone broth)

1/4 teaspoon pepper

4 thick slices of French bread

4 ounces Gruyère cheese, sliced

grated Parmesan cheese

DESCRIPTION

A delicious QUICK and EASY full flavored onion soup

DIRECTIONS

In a covered saucepan cook onions and garlic in butter over low heat 20 minutes or until tender; stir occasionally. Add stock and 1/4 teaspoon pepper. Bring to a boil, cover and simmer 15 minutes. Meanwhile, toast bread. Top each with sliced cheese; sprinkle with Parmesan. Broil 2 to 3 minutes or until cheese melts. Ladle soup into 4 bowls. Top with a toast slice and serve.

A no recipe RECIPE for Speedy Fish Chowder

🚨Full no-recipe recipe alert🚨
Speedy Fish Chowder: nyti.ms/2BGcxlP

Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.

Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.

Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.

Today was a Chili and Yeasted Cornbread kinda day…

It’s been dreary & rainy for nearly a solid week. Needed comfort food. The chili is mild the way my family likes it, and the yeasted cornbread is a real treat.

Yeasted Cornbread

★★★★★

Baked goods, Bread Machine, BREAD MAKER, Breads

INGREDIENTS

3 1/2 cups bread flour

1/2 cup cornmeal

1 teaspoon salt

3 tablespoons white sugar

3 tablespoons shortening

1 cup milk

1/8 cup water

1 egg

2 1/2 teaspoons active dry yeast

DIRECTIONS

1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer.

2. Select the Basic or White Bread setting, and start the machine. Transfer the bread from the pan to a rack to cool. Wrap in foil to store.

NOTES

2 tablespoons = 1/8 cup

NUTRITION

Nutrition Amount Per Serving (12 total) Calories 222 cal 11% Fat 4.9 g 8% Carbs 37.3 g 12% Protein 6.7 g 13% Cholesterol 19 mg 6% Sodium 211 mg 8% Based on a 2,000 calorie diet

Chili Con Carne

★★★★★

Soups & Stews

INGREDIENTS

4 tablespoons shortening or oil

½ cup onions — chopped medium

1 clove garlic — chopped fine

1 slice bacon — chopped fine

½ cup green peppers — diced medium

1 pound ground beef

2 cups canned tomatoes

6 ounces tomato paste

2 teaspoons sugar

2 teaspoons salt

2 tablespoons chili powder(or less) — diluted in 2T warm water

2 cups kidney beans — drained

garnish with shredded cheddar cheese & finely chopped red onions – optional**

DIRECTIONS

Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.

Add tomatoes, paste, sugar , salt and chili powder diluted with water.

Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for 30 minutes. Then add drained red kidney beans and simmer an additional 15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.

Per Serving (excluding unknown items): 475 Calories; 21g Fat (39.8% calories from fat); 28g Protein; 44g Carbohydrate; 17g Dietary Fiber; 65mg Cholesterol; 913mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.