Did you know that the artichoke, specifically the globe artichoke, is actually the unopened flower bud of a thistle-like plant. These unopened flowers were a passion of Catherine de Medici in fifteenth-century Florence, Italy. Catherine became the wife of Henry II, king of France. King Henry excluded Catherine from the political arena. Upon his death, she became ruler of France through her sons, each of whom she outlived.
Continue reading “Rigatoni and Chicken Bake with Artichokes”
Hi there everyone. How’s everything going? Before I get too deep in posting, let me take a moment to say thanks. Thanks for stopping by. Thanks for taking an interest in what I’ve written. Most of all, thanks for simply being.
Continue reading “Chicken and Italian Cheese Stuffed Lasagna Roll-Ups”
While reorganizing the chicken recipes in my yumprint file, I came across this yummy recipe that had a note “on blog”. Really? So I searched, and I searched – have I lost my mind? Was that note intended to remind me to share the recipe with you or had I truly shared this wonderful dish and now it was gone? It turns out, I had shared it in a way – as part of a collection of recipes. There it was, buried in part 7 of the Traveling Dinner Party series. If I had a hard time finding my recipe for this Chicken dish, how could I expect anyone else to find it? So I’ve pulled it out, shaken off the cobwebs and shared it once again.
One of the things I like about not being a novices cook is the ability to punt whenever necessary. Once upon a time I had Parmesan Crusted Chicken with Lemon Pasta on my menu. It was a lovely little recipe I picked up at Bakeatmidnite.com – link below just in case you want to check it out.
http://bakeatmidnite.com/parmesan-crusted-chicken-with-lemon/
Continue reading “Italian Chicken over Pasta with Parmesan Cream Sauce”
Chicken Parmesano Vino Bianco, also known as Chicken in a White Wine Parmesan Cream Sauce over Linguine. I know I have mentioned this like a zillion times, but what’s one more? My favorite, absolute gotta have favorite cuisine on the planet is Italian. And not just any style of Italy, but that which reflects the greatest Northern influence.
Continue reading “Chicken Parmesano Vino Bianco”When it came time to “categorize” this recipe, I was really torn. It’s not American, but sort of. It’s not Italian, but sort of. The only thing I knew with any certainty was that one category was Chicken. All that was required was one scrumptious bite and all doubt flew out the window – the Italian influence screamed loud and clear. If they don’t bake chicken like this in Italy, they should! With a side of butter pasta, it would be awesome. (Hind sight twenty-twenty and all – next time a little spaghetti or penne pasta is definitely part of the presentation).
I don’t know about you, but more and more I seem to gravitate to one-pot; one-pan or one-skillet suppers. Oh sure, you could argue that one-pot suppers equate to less cleanup. That would be a strong argument – except I’m not the one assigned to KP duty. If I don’t need to be the one to clean up the mess, why should I care?
Continue reading “Italian Chicken Sausage and Potato Skillet Supper”
Two years ago, Hubby, Kiddo and I spent a Saturday morning attending an Air Show is a nearby small town. This wasn’t one of those big Air Shows. It was small, just as the town hosting the show was small. Yet it was a fun way to spend the morning together. There were restored vintage planes and old classic cars to check out. A number of the planes were fighter planes, most from WWII and some from the Korean War. While Hubby and Kiddo enjoyed the beautifully restored cars and planes, I enjoyed people watching. The crowd consisted mainly of old-time veterans who had put whatever they could find from their days of service (mainly caps) as a way of identifying themselves. They walked among the planes, sometimes teary-eyed and spoke to one another in emotional tones, fondly recalling their reckless youth. Although these men were strangers and not old war-time buddies, there were bonds between them that civilians could not begin to comprehend. It was beautiful to watch.
Continue reading “Colorful Caprese Chicken with a Balsamic Glaze”
Italian Chicken Scampi served over a bed of perfect pasta is not only delicious, it is nearly a complete meal all on its own. Add a vegetable side or serve with a crisp salad, and this Italian supper is now complete. All you need to do is decide which wine to serve. The simplicity of the sides is a good thing because the scampi itself is a bit complicated.
Did you know that Cacciatore means hunter? Chicken Cacciatore, traditionally speaking, is a stew that was easy for a hunter to prepare at camp with only a large pot to cook in. Traditionally speaking, it was made of chicken or rabbit and whatever else could be found – herbs, wine (red in the north, white in the south) and spices. Traditionally speaking, tomatoes weren’t part of the dish. Today, tomatoes and a tomato based sauce is commonly found in Cacciatore. And this is “today”, so I’m going with the less traditional, more modern rendition of Cacciatore, so no hunting and gathering required. Just a few basic ingredients (bet you have them on hand) and a nice, big crock pot.
Capers, cream, dill – what’s not to like? Okay, maybe the dill – it’s a seasoning not meant for everyone. I like dill mixed into cream cheese for a spread or over sautéed vegetables. Dill over salmon with lemons – delicious. But dill on chicken which was then covered in a caper-cream sauce? This was most assuredly going to be a new experience. But then, isn’t that the whole point of life and living? New experiences.
This is one of those recipes that has made several appearances on our meal planner, only to be pushed aside, opting instead for fast food, a night of left overs or cold sandwiches. For whatever the reason, the dish could not find its way from the planning stage to the execution process. Finally, I painted myself into a corner – two beautiful breasts wrapped in butcher paper sat it the refrigerator, along with fresh broccoli from the farmer’s market and a bright orange pepper. No excuses – no backing down.
Continue reading “Butterfly Pasta with Chicken and Broccoli”
Have you ever noticed how hard it is to get back into the swing of things after a vacation? Not only for my guys to get back into the routine of a working stiff, but for me to get my butt back into the kitchen. I love to cook, don’t get me wrong. But it sure is nice when someone else does all the work and all we need do is show up.
If I had to describe this dish in a single word it would be scrumptious. I had some reservations – Dijon Mustard and Mayonnaise in the sauce – really? Yes, really. One word of caution, the dish comes together rather quickly, so make sure you have a clear path in the kitchen – there will be a great deal of jumping from task to task. Gather your ingredients, and have everything at the ready so it’s just a matter of dump and go on to the next thing.
Continue reading “Marinated Artichoke-Chicken Fettuccine with Smoky Bacon”
Hi everyone. I wanted to take a moment to share a wonderful grilled chicken dish. This chicken can be cooked on the grill (best) or on rainy days, it can be broiled in the oven.
Continue reading “Del Diavolo Pollo Alla Griglia – The Devil’s Grilled Chicken”
Welcome to Rosemarie's Kitchen 