Make it Like Mom: Chicken Cacciatore

Anyone who knows me is well aware that I love a good theme. Themed parties, meals, mix tapes. Love it. So for this week, I thought it would be fun to have a theme for my blog: Make it Like Mom Week. I'll be posting some of my favorite recipes that my mom made when I was growing up and that are still some of my go-to meals, made the same way she made them, today.

First up is Chicken Cacciatore. Don't let the terrible photo deter you - this is a delicious dish! I think I need to quit my job so I can start doing all of my cooking and photography during the day. I can't for the life of me get a good photo in my kitchen at night!

In addition to being a really good, hearty, comforting food, it's really very healthy too. Of course, the mashed potatoes that I serve with it (because that's how my mom did it!) take the health factor down a notch, but the cacciatore itself, with lean chicken breast and lots of veggies, is quite good for you.

Chicken Cacciatore

Ingredients:

1 – 2 lbs boneless, skinless chicken breasts or thighs
¼ cup olive oil
½ cup all-purpose flour
2 cups thinly sliced onion rings
½ cup chopped green pepper
2 cloves garlic, minced
1 can (16 oz.) diced tomatoes, drained (I often use 2 cans if my chicken weight is closer to 2 lbs than 1 lb.)
1 can (8 oz.) tomato sauce
1 teaspoon salt
¼ teaspoon oregano

Directions:


Rinse chicken and pat dry. Heat oil in large skillet or Dutch oven. Coat chicken pieces with flour. Cook chicken over medium heat 15 to 20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onions and peppers are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30 to 40 minutes.

As I said, I serve this over mashed potatoes, because that's how my mom did it. I love how the sauce seeps into the potatoes and adds such flavor. However, my best friend's mom used this same chicken cacciatore recipe and she served it over pasta, so that's an option too.

Buffalo Chicken Nachos

My post today is more of a technique than a recipe. I'm not giving any quantities, because it's totally up to how many nachos you want to make. One of the great things about nachos is that you can make just enough for a small lunch or snack for one person, or you can make enough to feed a crowd while watching football on Sunday.

I consider myself to be a bit of a nacho connoisseur. I've eaten a lot of nachos, from a lot of different places, and along the way I've learned exactly what I want. Toppings on every chip. Chips that are still crispy with the last bite, not so soggy that you have to eat them with a fork. Cheese that gets just ever so slightly browned on the edges. Very few restaurants seem to have nailed all of these requirements, which is why I love to make them at home.

What you'll need:
Sturdy tortilla chips (I like to use Whole Foods' 365 brand lightly salted restaurant style white corn chips)
Cooked chicken breast, shredded*
Buffalo wing sauce (I use Frank's Red Hot)
Cheddar cheese, shredded
Fresh salsa, drained well (I like Whole Foods salsa) - you could also chop tomatoes, red onion, garlic, and cilantro - I'm usually too lazy for this though
Scallions
Optional: Olives, jalapenos, sour cream

*I usually poach the chicken. To do so, place it in a pot in a single layer and cover with water until it's about an inch over the chicken. Bring to a boil, then reduce the heat and simmer for 10 minutes. Turn the heat off, keep the chicken covered, and allow to sit for another 10 minutes. Remove the chicken from the water and allow to cool slightly.

Before assembling the nachos, preheat the oven to 350 degrees. Toss the shredded chicken with the buffalo sauce, adding sauce to your desired level of heat.

Then in a baking dish, add a layer of tortilla chips, covering the entire bottom of the pan. Add some of the chicken, making sure each chip has a small bit of chicken. Add some of the fresh salsa, again taking care to get some on each chip. It's very important that you have drained the liquid out of the salsa - too much residual liquid will make the chips soggy. Add some of the shredded cheddar. Repeat the layers as many times as needed to use up your ingredient/feed your crowd. Top with some scallions. If you want to add olives or jalapenos, feel free to layer them in as well. I sometimes add an extra drizzle of buffalo sauce over the top as well.

Bake the nachos for about 10 minutes, or until the cheese is melted and everything is warmed through. I will sometimes bake them for 8 minutes or so, and then turn the broiler on for a minute or two to get the cheese a little browned.

That's it! So easy and so customizable, and this method produces nachos that meet all of my requirements above. Enjoy!

Thursday Thoughts

1. THE RED SOX WON THE WORLD SERIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

2. I’d like to take a small amount of credit for their win. I wore the same Red Sox tank top for the last three games of the Series, including to work yesterday (without washing it). They kept winning, so clearly it was a lucky shirt. Weird? Only if it doesn’t work!

3. Happy Halloween! For me today will be like any other. You know, aside from the fact that the RED SOX WON THE WORLD SERIES last night. I haven’t really celebrated Halloween in probably over a decade. I don’t get dressed up, I don’t get trick-or-treaters, and didn’t even get a chance to carve a pumpkin this year. I’d like to speed up time and bring on Thanksgiving!

4. I freaking love hot chocolate with whipped cream. I always used to get it when my mom took us out to breakfast when we were kids and I still sometimes order it now. I’ve had some whipped cream left over from my Peanut Butter Cheesecake Pie and I’ve been adding it to a mug of hot chocolate for dessert all week.

5. Perhaps related to my love of whipped cream and chocolate, I split my favorite pair of jeans last weekend. I was helping some friends move and took the large step up to climb into the moving truck. I heard a terrible ripping sound and suddenly the spot right where the top of my thigh meets my butt cheek was free and breezy. Even worse, the jeans were Gap Long & Lean, which have been discontinued, so I need to find a new denim love.

6. I’m newly in love with Redd’s Strawberry Ale. Have you tried it? SO GOOD. It even smells delicious. I can’t get enough.

7. On this day one year ago, I was driving from Charlotte, NC home to Connecticut after getting stranded in Orlando due to Superstorm Sandy. I was lucky enough that my best friend lives in Charlotte, which is almost the halfway point between Orlando and me, so I stopped at her place for a day to break up the drive and give things back home a chance to settle down a bit. It worked out well, as I got home about 3 hours after power was restored in my neighborhood after being out for nearly three days. What a crazy time that was, and no matter how bizarre my experience was, I know it was nothing compared to what so many faced (and are still facing) today.

8. Why are Starbursts like crack? So delicious.

9. THE RED SOX WON THE WORLD SERIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Cake Batter Blondies with Marshmallow Buttercream

For anyone who knows me, it's no secret that I love frosting. Love it. I can't get enough. So when I saw these on Cookies and Cups, with a new kind of buttercream (marshmallow!) I knew I had to try them. I actually made these a long time ago, well over a year I think, but I remember well how good they were. And with the gorgeous Tiffany-blue frosting, they look as great as they taste.

Cake Batter Blondies with Marshmallow Buttercream
Recipe from Cookies and Cups

Ingredients:
Blondies: 
1 box vanilla cake mix (I used Funfetti)
1/4 cup vegetable oil
1 egg
1/2 cup milk
1/2 cup white chocolate chips
1/2 cup mini marshmallows 

Frosting: 
1/2 cup butter, softened
1 cup Marshmallow Fluff
2 cups powdered sugar
2 Tbsp milk 
Food coloring, if desired

Directions:
Blondies: 
Preheat oven to 350°. Prepare a 9×9 pan with baking spray. In a large bowl, combine cake mix, vegetable oil, egg and milk until just combined. Batter will be dense. Stir in the white chocolate chips and marshmallows until distributed evenly. Spread the mixture in the prepared pan and bake for 25 minutes until center is just set. Cool completely.

Frosting: 
Mix butter and Fluff on medium speed until smooth. Slowly add in powdered sugar with mixer on low. Add in milk and turn speed up to medium and mix until all combined and smooth. Add food coloring, if desired, just a few drops at a time until the intended shade is reached. Spread the frosting over the cooled blondies, and top with sprinkles.


 

Cheeseburger Macaroni

I am fully aware that this post, this "recipe", is a total cheat. It's one of the easiest things you could possibly make and can't even really be considered a recipe. But it is hands down my favorite comfort food. I loved when my mom used to make it when I was growing up, and it's still what I make now, as a 32 year old, when I just want a hug in a bowl. 

In my opinion, it's WAY better than the Hamburger Helper Cheeseburger Macaroni many of you may be familiar with. For some reason I could never really get on board with that stuff. But this, with the Kraft mac & cheese, is just oh-so-good. I should note that while it is optional, adding ketchup on top (which I promptly mix in thoroughly) is a must for me. It makes a near-perfect meal absolutely perfect.

Cheeseburger Macaroni

Ingredients:
1 lb. ground beef (I use 93% lean)
7.25 oz box of Kraft Macaroni & Cheese Dinner, original flavor
2 cups water
2 Tbsp butter
1/4 cup milk
Ketchup for topping, optional (but not really)

Directions:
Cook the ground beef in a large pan over medium-high heat until browned and cooked through. Drain excess grease from pan. Reduce heat slightly and add in the macaroni and 2 cups of water, stirring to combine and making sure the pasta is mostly covered by the water. Cover and cook, stirring occasionally, until the water is mostly evaporated, 8 - 10 minutes. Add the butter, packet of powdered cheese, and milk. Stir to melt the butter and combine thoroughly. Serve, topped with ketchup!

October Love with Food Box

I realized that I have not yet shared the contents of my October Love with Food box. I love getting these boxes! It's so much fun to be introduced to new foods, most of which I likely wouldn't have discovered on my own.

Descriptions from the October box:

1. Chocolate Pizzelle Crisps from Silk City Snacks: Enjoy these light and crispy Italian waffle cookies, all under 100 calories

2. Glee Gum, Triple Berry from Verve Inc: Glee Gum uses brown rice and cane sugar to coat this surprisingly guilt-free treat

3. New World Caveman Cookies by Caveman Bakery: Made with a mix of pumpkin seeds and maple syrup, these cookies are sure to satisfy any caveman

4. Organic Hard Candies from Torie & Howard: Made with luscious and all natural fruit flavors, this organic hard candy will be good to the last drop

5. Pixo Pearls from Vinaigerie Gingras: These apple cider vinegar pearls add a burst of flavor with every bite

6. Happy Squeeze from Happy Family: This convenient pouch can trick anyone into eating their fruits and veggies on the go

7. Toasted Coconut Chips from Dang: Crunchy, lightly salty, and sweet, these coconut chips will definitely have you saying 'daaaang'

8. Kind Bars from Kind Snacks: One KIND bar a day, chock full of nuts, fruits, honey, and other spices, will keep your hunger away

The only thing I've tried so far are the Pizzelle Crisps. They were pretty good, but not as sweet as I would like a dessert to be. However, I squirted some whipped cream onto some of them and that brought them up to par!

I'm a little bummed because the Caveman Cookies have dried cranberries in them, which means I probably shouldn't eat them. I'm allergic to cranberries, or at least I was when I was younger, and I haven't taken my chances with them since. But pumpkin seeds and maple syrup are right up my alley, so I might need to just try one and risk some hives!

I don't entirely know what to do with the vinegar pearls. They're pretty bizarre, just suspended in some liquid in their pouch, but I'm intrigued to try them.

All in all, another successful box. So much fun to get food in the mail!

Peanut Butter Cheesecake Pie

You might have noticed I've been MIA on this blog for the last week or so. I was in Boston for work all of last weekend and it was such an exhausting trip that I think it broke me a little bit. I have been SO tired all week, and when I've been able to just come home after work, I've done nothing but lay on the couch and catch up on TV. I just haven't had the energy for blogging. But I'm back, and with a really yummy dessert to make up for it!

For my friend Maria's birthday, I knew I wanted to make something with chocolate and peanut butter. It also needed to be something relatively easy, because my schedule the week that I made it only allowed me a little bit of time late one night after a work dinner in New York City to make it. I scoured the internet and the resulting dessert is a combination of a number of different recipes from which I took some ideas here and there. I ended up with a very rich (seriously, make sure you have milk on hand) and very delicious treat, if I do say so myself.

A few items to note:
1. On top of the crust and drizzled over the top, I actually used Pampered Chef's chocolate peanut butter sauce. However I realize not everyone may be able to get their hands on that when needed (unless you want to order it from me!), so I wrote the recipe with hot fudge and I think that would be just as delicious.
2. Make sure you crush up your pretzel pieces really well. It was late and I was lazy and I had a few chunks in there that were really too big, and I think made the crust harder to cut.
3. I made this in a springform pan, so that's how I wrote the recipe, but I think it would work equally well in a pie plate or square baking dish. It just might be a little harder to slice and remove from the dish.
4. I made this as a frozen dessert because that seemed to be the direction a lot of people take with their peanut butter pies. However, I think it could easily be stored in the fridge rather than the freezer, and it would be a lot easier to slice than this was!
5. I used whipped cream from a can to make the decorations on top because, as I said, I needed a quick solution. However, after sitting at room temperature for just a short time, the fancy flourishes sort of melted and lost their shape a bit. I might recommend making homemade whipped cream, which can be a little more stable.

Peanut Butter Cheesecake Pie

Ingredients:
Crust:
1 stick butter, very soft
2 cups crushed pretzels
2 Tbsp brown sugar

Pie:
8 oz. cream cheese, softened (I used Neufchatel)
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 tsp vanilla
2 Tbsp lemon juice
1 cup Cool Whip, thawed
1/3 cup plus 2 Tbsp hot fudge
Whipped cream, for decorating
Reese's Peanut Butter Cup Minis (the kind that come unwrapped), for decorating (I used 22)

Directions:
Crust:
Preheat oven to 350 degrees. In a medium bowl, mix the softened butter, crushed pretzels, and brown sugar together until well combined. Press the mixture onto the bottom and about an inch up the sides of a 9 inch springform pan.  Bake for 10 minutes. Allow to cool slightly, then put in refrigerator or freezer to harden and  finish setting up.

Pie:
In a large mixing bowl, beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined. Add the vanilla and lemon juice and mix well. Gently fold in the Cool Whip until fully combined and no white streaks remain.

Spread 1/3 cup of hot fudge (you might want to soften it slightly in the microwave to make it easier to spread) onto the pretzel crust. If you have time, you could put this in the refrigerator for a few minutes to set up slightly. If not, just carefully add the peanut butter/cream cheese mixture over the hot fudge and spread gently to even out the top. Put in the refrigerator or freezer for at least 4 hours. If you do freeze the pie, let it sit out for about 15 - 20 minutes before serving to make it easier to cut.

Just before serving, slightly melt the remaining 2 Tbsp of hot fudge in the microwave. Add it to a small sandwich bag and cut a small piece off the corner of the bag. Drizzle the hot fudge over the top of the pie, creating any pattern you choose. Add whipped cream flourishes around the edge, and top with mini Reese's peanut butter cups.