Chicken Cacciatore

Chicken Cacciatore
6 chicken thighs and breasts with skin and bones
2 t. salt
1 t. ground black pepper
1/2 cup all purpose flour, for dredging
3 T. olive oil
1 large bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 ( 28-ounce) can diced tomatoes with juice
1 1/2 cups chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over medium heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve with pasta.

Baked Penne

Baked Penne
1 lb. ground beef
1 can. Petite diced tomatoes, drained
Kosher Salt
Ground Black Pepper
1 t. Parsley
1 t.Rosemary
1/2 t. Oregano
2 c. Penne Pasta
1 1/2 c. shredded mozzarella
1/2 c. Parmesan cheese

Saute ground beef in skillet until cooked thoroughly. Drain excess fat and set aside. Cook penne pasta according to package directions. Combine cooked pasta, ground beef, drained tomatoes and season to taste with salt and pepper. Add herbs. Place in casserole or 13x9 baking dish. Cover and bake in oven at 350 degrees until heated through. Top with cheeses and continue cooking until melted.

Stuffed Shells

Stuffed Shells
1 box (14-16 oz.) shell shaped pasta
1 cup ricotta cheese
1 cup mozzarella cheese, divided
1/2 cup parmesan cheese
1/2 cup Italian bread crumbs
1 egg
1 tsp. kosher salt
1 tsp. Italian herb seasoning
1 tsp. parsley
1 jar marinara

Preheat oven to 350 degrees. Cook pasta shells according to package directions. While pasta is cooking, combine ricotta, half of the mozzarella, parmesan, egg, bread crumbs and seasonings. Mix thoroughly. Spread 1/3 of the marinara in the bottom of a 13x9 baking dish. When shells are cooled stuff them with cheese mixture, using a large table spoon. Place in baking dish on top of the marinara. Cover stuffed shells with the remainder of the marinara. Bake in oven about 20 minutes. Sprinkle remaining mozzarella cheese and cook an additional 5 minutes, or until the cheese is melted.

Serve with salad and breadsticks.

Chicken and Gnocchi Veronese

This recipe is an Olive Garden knockoff. It is rich and creamy and should only be eaten once in awhile!

Gnocchi are an Italian potato dumpling. They are very popular in Argentina as well. They can be made from scratch but it is much easier to pick up a package in the pasta section of any grocery store.

Chicken and Gnocchi Veronese
1/4 cup olive oil
1 small vidalia onion, chopped
1 red bell pepper, julienned
1/2 zucchini, julienned
4 chicken breasts, sliced in 1/2 strips
2 small sprigs of rosemary
1 garlic clove, minced
1/2 lemon, juiced

1 cup Parmesan cheese
1/2 cup ricotta cheese
14 oz. heavy cream

Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent.

Add marinated chicken slices and cook until slices are cooke through. Reduce heat and add sauce mixture. Bring to a simmer.

Meanwhile, cook gnocchi according to package directions. When finished, drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce. Serve gnocchi topped with extra Parmesan cheese.

Meaty Pizza

Meat Lover's Pizza

Use Homemade Pizza Dough Recipe. Top with marinara, cheese, pepperoni, sausage, diced ham and whatever else sounds good!

Meatballs

These meatballs can be used for any dish, but I like them best with a tomato sauce dish like Spaghetti and Meatballs. Because I am making the meatballs from 'scratch' I will usually use marinara from a jar to top my noodles. Just like I said... getting our tummies full!

Meatballs
1 lb. ground beef
1/2 cup oatmeal
1/4 cup milk
2 T. white onion, minced
1 t. salt
1 t. Worcestershire sauce
1 egg

Mix all ingredients well. Shape into 18-20 balls. Place in 13x9 baking dish and bake in preheated 400 degree oven until brown, about 20 minutes. Drain grease off of meatballs before mixing with sauce.

Bird's Nest Pie

This is a great make ahead meal. Serve with breadsticks and Caesar Salad.

Bird's Nest Pie
8 oz. uncooked spaghetti
2 eggs beaten
1/3 cup Parmesan cheese
1/2 onion, chopped
2 T. butter
1 cup sour cream
1 lb. Italian pork sausage
4 oz. mozzarella cheese
1 1/2 cup marinara

Break spaghetti in half and cook until al dente. Drain and mix with Parmesan cheese and eggs.
Press spaghetti into bottom and up sides of a well greased 10 inch pie plate.
Saute the onion in butter. Mix with sour cream and spread over spaghetti crust.
Brown sausage and drain fat. Stir in spaghetti sauce. Spoon over sour cream and onion. Bake at 350 degrees for 25 minutes. Put mozzarella cheese on top and melt.