Super Bowl

I seriously can't believe I missed posting around Super Bowl..At least we ate well!

Big Papi's Wings
Chips and Queso
Salsa
Char Shu Pork and Steamed Rice
Veggie plate and Chips with Onion Dip
Various Cheeses and Crackers

Pretty basic, but lots of munchies.

This week however, I did make a couple of dishes that were pretty damn good...(if I do say so for my damn self:)

CHICKEN CACCIATORE

Serves: 6

INGREDIENTS:

2 tablespoons olive oil

1 whole roasting chicken, cut in quarters, (For a lighter version, you can use boneless, skinless chicken breasts cut into 2” pieces)

1 large onion, thinly sliced

8 ounces fresh mushrooms, quartered

1 pinch salt

1 pinch ground black pepper

4 cloves garlic, thinly sliced

3 sprigs rosemary, chopped

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes, or to taste

1 can diced tomatoes, Italian style

1/2 cup white wine

salt and ground black pepper to taste

1 med/large red bell pepper, thinly sliced

1 med/large yellow bell peppers, thinly sliced

2 zucchini sliced in 1/4 in. discs

DIRECTIONS:

Preheat the oven to 350°F.

Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bow l to capture the juices.

Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomatoes, and wine.

Place chicken pieces and any juices that have accumulated in the bow l on top of the cooked vegetables. Add more salt and pepper. Place pepper slices and zucchini on top of the chicken.

Cover and cook in the preheated oven for 1 hour 15 minutes.

Serve over Linguine or Fettuccine with some freshly grated/shredded Parm.

Last night, I was jonesing for Stroganoff, but when I got home from the office, all I had thawed was chicken, so I gave it a whirl. Turned out pretty tasty.  I added a little lite soy sauce, 'cause that's what I do with Stroganoff.

Chicken Stroganoff

Serves: 4+

INGREDIENTS

2 Tbsp. Olive Oil

1 medium onion, chopped

8 oz. fresh button mushrooms, thinly sliced

2 garlic cloves, minced

¾ cup chicken broth

¾ cup white wine

 

Fresh ground pepper to taste

1 Tbsp Lipton Onion Soup Mix

2 tablespoons all-purpose flour

1 cup sour cream
1/4 cup cream cheese

Hot cooked egg noodles

White rice

DIRECTIONS

Heat the oil over med-high heat.  Cook the onion, garlic and mushrooms until soft, add chicken and cook until it is no longer pink.

Add the white wine and cook for 2-3 min.  Stir in broth, salt, pepper and Onion Soup Mix. Mix well until dissolved.  Cover and simmer for 15minutes.

Combine flour and sour cream until smooth; add to the skillet.

Bring to a boil; cook and stir for 2 minutes or until thickened.  Wisk in cream cheese with the heat off at the end.

Serve with noodles and/or rice.