Wednesday, September 13, 2017

Chicken Scarpariello

I love chicken. In my opinion, (just like potatoes) it's one of those meats that no matter how you make it, tastes really good. 

I recently heard about this dish and found a recipe for it, but then made it my own. 

The original dish calls for sausage, but I just kept it simple.  

I made it the other night, and it's a hearty dish perfect for those cold nights coming soon. Buon Appetito!


  6 tbsp. extra virgin olive oil
2-3 chicken breast pieces
Flour (for chicken to be dipped in)
1 lb. potatoes, chopped
1 medium red onion, diced
10 cloves garlic
4 red bell peppers 
1 cup white wine
1 cup hot water
fresh basil, chopped
fresh parsley, chopped
red pepper flakes
black pepper

let's make it
1. In a 10-12 inch pan, heat ollive oil. Wash the chicken pieces and dip them in flour. Once the olive oil is hot, place the chicken pieces and cook both sides until golden. 

2. Transfer chicken pieces unto plate, set aside. 

3. Chop potatoes and add them to the same pan. Cook them until brown and set aside by the chicken. Drain the fat from the pan. 
4. Chop onion, garlic, bell peppers, mushrooms, and sauté them until golden. Add and stir in black pepper, wine, hot water and bring to a boil. 
5. Return the chicken pieces and potatoes to the pan, reduce the heat. Cook for 25-30 minutes. Add more water to keep from getting dry. Sprinkle on parsley and basil. 

6. Once cooked, transfer chicken to plates with vegetables.

Thursday, August 31, 2017

Pomodori Season 2017

Every year around my birthday, my family and I buy around 2 crates of tomatoes and get to work washing, cutting, and filling jars. 

It's a long process that ends up taking the entire day, but they usually last us the entire year.

It's a tradition that is mandatory we've been doing ever since I was a little girl. No doubt I want to continue when I have my own home.

How can we possibly eat around 50 jars of tomatoes in one year you say?

Well we don't just use it for pasta dishes but also in soups, with rice, (we love to cook Spanish dishes as well like Ropa Vieja and Arroz con Pollo!) other meals throughout the year. 

One thing is for sure: Tomato Sauce is life. ;)

Wednesday, July 5, 2017

Spaghetti with Spicy Shrimp and Tomato Cream Sauce

Proverbio Italiano of the day
 "Fà bbene e scuordate; fà male e piensece."

Meaning: Do bad and think about it, do good and forget about it. It's a good reminder to always do the right thing in life regardless of what was done to you. Be the bigger person, do the right things and then forget about it and let things be, as opposed to doing bad things and then having them on your conscience.

I recently found this recipe online but of course tweaked it a bit to my liking. 

I really love cooking with shrimp and linguine type pasta in the summertime, it's a delicious and light combination. Buon Appetito!

serves 4   

2 tbsp. olive oil
1 pound shrimp without shells
crushed red pepper
1 small onion, finely chopped
4 cloves, minced
2 cups crushed tomatoes
1/4 cup water
1 package or half cube chicken stock
1/2 cup heavy cream
8 oz spaghetti

let's make it
1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook about 1 minute.
2. Add crushed red pepper, paprika and salt. 
3. Remove shrimp once cooked and set on a plate aside.
4. Using the same skillet, add chopped onion and garlic, cook on medium heat olive oil until onions soften.  
5. Dissolve chicken stock in 1/4 cup boiling water. Add to skillet, as well as crushed tomatoes. 
6. Add basil, oregano and simmer in mixture for about 10-15 minutes. Make sure all of the tomatoes are crushed into small pieces.
7. Add heavy cream, mix well. Boil pasta in another pot according to directions on box. 
8. Once pasta is cooked add it to the skillet along with shrimp. Mix all together. Add more salt and pepper if you like. 
9. Sprinkle with fresh chopped basil and crushed red pepper, serve hot.