Pentecost, like Easter, is a moveable feast. Pentecost is dependent upon Easter. While Easter falls on the first Sunday after the March Equinox of March 21, Pentecost Sunday occurs fifty days after Easter Sunday. Confused? Don’t be.Continue reading “Pentecost Sunday Supper”
Sunday Chicken doesn’t need to be Southern Fried or Roasted. Both are delicious, but sometimes we like to kick back with a creamy one-skillet supper. Easy, relaxed and delicious. This is one of those moments.Continue reading “Creamy Chicken Thighs Over Cheese Tortellini”
In case you haven’t noticed, I’m a huge, huge fan of all things Italian. One of the lessons Americans can learn from their Italian neighbors is how to eat – how to enjoy every bite. Have you ever dined with true Italians? Sure, there’s a lot of food, but it’s more than just the food. Italians have an approach to dining Americans need to adapt.
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.
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”
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.
I love all things Italian, especially the foods. The herbs, the mushrooms, the aromas of garlic filling the kitchen. I adore warm breads dipped in olive oil, pastas with little or no sauce and the clean beauty of a colorful Caprese Salad. When I saw this recipe at bakeatmidnite.com, I knew I had to give it a try. It just seemed to go perfectly over a bed of simple garlic linguine. This is a wonderful meal for the whole family. Add a Caprese Salad and a bottle or two of Chianti and it’s perfect for a leisurely summer supper to share with friends.