Chicken Cacciatore…a Classic Italian Chicken Delight in a Crockpot!

By Jodee Weiland

One of our favorite ways to have chicken is an old Italian classic, Chicken Cacciatore.

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Sometimes things get hectic around our house, and we find ourselves running from one place to the next doing errands.  When that happens, a meal made up in a crockpot can be the best answer to a great homemade meal at the end of a hectic day.  That’s why I decided to take my recipe for Chicken Cacciatore and adapt it slightly for the crockpot.  It really wasn’t difficult, since this dish is typically made in a rich red sauce, and either served with rice or pasta.

On a day when things are hectic, I find using rice with my Chicken Cacciatore the easiest way.  On a really hectic day, I just use microwavable rice cups, which is practically effortless.  It works well and saves time.  On a day with plenty of time, a creamy parmesan risotto works nicely with this dish.  Either way, the Chicken Cacciatore is wonderful, and the whole family will love it.

http://learnfromyesterday.com Chicken Cacciatore…a Classic Italian Chicken Delight in a Crockpot!

1 large onion thinly sliced
3 cloves garlic chopped
2 tablespoons extra virgin olive oil
2 red/yellow bell peppers sliced
1 cup of sliced mushrooms or a 4 ounce can of sliced mushrooms
1 to 2 tablespoons fresh basil chopped (or 1 to 2 teaspoons dried basil)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried rosemary)
1 to 2 bay leaves
4 boneless chicken breasts without skin
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
14.5 ounce can of diced tomatoes
1 tablespoon sugar or less (some people prefer to use 2 carrots finely shredded or chopped for sweetness)
15 ounce can of crushed tomatoes
1/4 cup water (optional)
Freshly grated imported Parmesan Reggiano cheese (optional)

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Spray crockpot sides and bottom lightly with extra virgin olive oil for faster cleaner up later.  After putting extra virgin olive oil in the bottom of the crockpot, layer the onions slices, chopped garlic, and finally, the sliced bell peppers.  Top this with the sliced mushrooms, covering it with the chopped basil, rosemary, and then add the bay leaves.

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Now brown the chicken breasts lightly, adding salt and pepper to taste.  Do not cook the chicken breasts through, but just lightly brown them for a few minutes before adding them to the crockpot on top of all the vegetables.   Once the chicken is in the crockpot, pour the can of diced tomatoes over it.  Sprinkle this with the tablespoon of sugar.  Finally, pour the can of crushed tomatoes over the top of the chicken breasts being sure to cover them.  Then pour 1 cup of water around the edges of the crockpot without disturbing the crushed tomatoes covering the chicken. This last step is optional for those who like the sauce thinner.

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Turn the crockpot on high and cook covered for about four hours.  Prior to serving, decide what kind of rice you want to use and prepare it.

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This dish is absolutely wonderful, and your family will not be disappointed with the results.  Serve it with a salad and a glass of Chianti, while you savor the blending of the rich flavors and taste.  The meal can cook while you do other things, but when you walk in the door from outside the rich aromas of this flavorful dish will greet you and with very little trouble, you will be ready to sit down and eat a superb meal.  If you like, you top it off with a little freshly grated Parmesan Reggiano cheese, but that is optional.  Take your time, relax, and enjoy!

The Eiffel Tower in Paris, France…What an Amazing View of the City!

By Jodee Weiland

I had dreamed of visiting Paris, France, since I was a little girl and first read about this magnificent city with the Eiffel Tower, the Arc de Triomphe, the Musee d’Orsay, the Louvre, Notre-Dame, and so much more.

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But it wasn’t until much later in my life when I was able to actually visit this wonderful city and it definitely lived up to my every expectation and more.

http://learnfromyesterday.comOne of the most fascinating experiences for me during this trip was riding up to the top of the Eiffel Tower and viewing the entire city from there.  The Eiffel Tower was built for the Universal Exhibition of 1889 and was meant to be a temporary addition to the Paris skyline.  Designed by Gustave Eiffel, it was the tallest building in the world until 1931 when New York’s Empire State Building was finished.

http://learnfromyesterday.comVisitors today can choose to walk or the take the elevator to the first level, then on to the second level, and finally to the third level, where up to 800 people at a time can view the entire city from the very top.  The Eiffel Tower is usually one of the most recognized landmarks in Paris.  People from around the world travel to Paris, and very few will leave without seeing this remarkable tower.  It can be seen from all over the city, and at night it is visible as well, since it is beautifully lit up on the Paris skyline.

http://learnfromyesterday.comhttp://learnfromyesterday.comFrom this magnificent view one can spot so many of the Paris landmarks and sights.  It is said that visitors can see for 45 miles and more on a clear day.  You can see the Champs-Elysees, the most well-known tree-lined avenue in Paris.  It was created by a master landscape-gardener, Andre Le Notre, around 1667.  It is one of twelve avenues forming a star and leading to the Arc de Triomphe at the center.  You can also see the Seine River with its famous bridges and boat rides, the Musee d’Orsay, the Louvre, Notre-Dame, and more.

http://learnfromyesterday.comhttp://learnfromyesterday.comhttp://learnfromyesterday.comLooking down on Paris from the top of the Eiffel Tower, you will see the Place de la Concorde, the most historic and magnificent square in Paris.  After the Reign of Terror finally came to an end in 1794, the Place de la Concorde was the name given to this square where during the French Revolution Louis XVI, Marie Antoinette, and many others were beheaded.  There you can, also, see the 3200 year old obelisk from Luxor, a gift to King Louis-Phillipe from the viceroy of Egypt a few decades later.

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The view from the very top of the Eiffel Tower encompasses all of this and more.  Before you attempt to visit all of Paris’s famous museums and historical sights, be sure to take the ride up to the top of this landmark, so you can get a total view of the city from above.  This city has so much to see and do, but seeing the city like this brings all of its wonderful views into sharp focus and makes the adventure that much more exciting and memorable.  If you go to Paris, make wonderful memories for yourself by enjoying it first from above, then explore and enjoy!

Tilapia with Lemon Pesto…So Easy and Delicious!

By Jodee Weiland

Tilapia is so easy to bake for dinner, and what’s even better is how easily you can change the taste by what you add to it.  You can just add a seasoning, butter, and lemon juice, or you can add a sauce.

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I decided to try it with one of my all-time favorites, Italian Basil Pesto sauce.  I use homemade Italian Pesto because it is fresh, and I know what’s in it, but you can buy it in jars at most stores.  Just try to make sure they are using good oils and the ingredients you prefer.

I am always looking for recipes that are fast and easy, and this recipe, with my other tilapia recipes, are my go to recipes for fast, easy, and healthy.  Since I freeze some of my homemade Italian Pesto sauce, I just thaw it earlier in the day and have it ready when it’s time to cook dinner.  I also like to keep fresh lemons on hand, since I use them often in my cooking, but you can use bottled lemon juice as well.  No matter what, this recipe is great!  Why?  Because this recipe is easy, delicious, and healthy!

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Tilapia with Lemon Pesto…So easy and delicious!

3 to 4 frozen tilapia fillets (approximately 4 ounces each)
6 to 8 tablespoons homemade Italian Basil Pesto
(see my recipe or buy prepared pesto sauce)
Lemon juice freshly squeezed from to taste
Olive oil spray to prepare baking dish

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Preheat the oven to 425 degrees. Use olive oil spray on rectangular baking dish. Rinse frozen fillets, but it is not necessary to thaw them. Then arrange fillets in baking dish. Put about 2 tablespoons of homemade Italian Pesto, more or less, on top of each filet. Place baking dish in oven and cook for 15 to 17 minutes. Halfway through cooking, about 8 to 9 minutes, spread pesto evenly across the top of each filet with a cooking brush and drizzle with lemon juice. Continue to bake for the remaining 9 to 10 minutes.

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When finished cooking, serve fillets with a vegetable of your choice. I use steamed green beans or broccoli because they blend well with the pesto and lemon flavors of the tilapia. This dish is excellent served with a nice Riesling wine. We love this dish because it is easy to prepare and cook, allowing you to serve dinner in less than a half hour.  It really is one of my go to dinners when I have a hectic crazy day.  I’m sure you know what I mean.  We all have days like this, but what’s important is that we go for something healthy to eat, not just something easy and fast, like fast foods.  You and I deserve better than that, so try this recipe and enjoy!

Red Potato Salad with Vinegar and Olive Oil…Plus a Little Something Extra!

By Jodee Weiland

We were about to have a barbecue with family, and I had everything picked out for the menu.  Actually, I had everything picked out to make except one thing, and that was what type of potato dish.  I didn’t want to make baked potatoes again, but a potato salad like the one mom used to make didn’t seem a very healthy alternative.

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Don’t get me wrong it was delicious with eggs, mayo, mustard, onions and celery, but not good for a heart healthy diet, and that is what we try to follow in our house these days.  With that in mind, I came up with an alternative.

I decided to use red potatoes, olive oil, Dijon mustard, fat free Miracle Whip, green onions, and celery.  I wasn’t sure how this would turn out, but I played it by ear, and by the time I finished making this new potato salad, I had to stop my husband from eating too much.  After all, I wanted enough left for the guests who were coming the next day.  So here it is, and this is what I did to make our healthier version of potato salad.

Red Potato Salad with Vinegar and Olive Oil…Plus a Little Something  Extra!

4 pounds red potatoes cooked and cubed with skins
3/4 cup of celery chopped
1/3 cup green onions chopped
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1/4 teaspoon black pepper
1/2 cup fat free Miracle Whip
1/8 cup Grey Poupon Dijon mustard
1 chopped green onion to sprinkle over top of finished recipe

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Wash and boil the red potatoes in lightly salted water for about 20 to 25 minutes in a covered pot.  When done, drain the potatoes and run cool water over them.  Once cool, cube the red potatoes with skins.

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Chop the green onions and celery while the potatoes are cooking.  When the potatoes are cooked and cubed with skins, put them in a large bowl.  Pour olive oil and vinegar over the potatoes and stir.  Add the chopped celery and green onions to this.  Then add in the black pepper, fat free Miracle Whip, and Grey Poupon Dijon mustard.  Blend all of this together stirring gently.  Once blended together, put your red potato salad in a serving bowl.  Sprinkle lightly with a little black pepper and one chopped green onion.  Refrigerate until ready to serve.

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This recipe for potato salad is not only tasty, but a lot healthier than the mayonnaise based potato salad I grew up eating.  It is also healthier than store bought potato salad.  I know both of these may be a favorite of yours, but I truly believe if you give this alternative a try, you will find it to be very tasty and definitely healthier.  If you do decide to give it a try, I hope you like it as much as we do and enjoy!

4th of July Red, White, and Blue Jell-O Mold…Easy and Tasty!

By Jodee Weiland

This is the easiest Jell-O mold to make when having a 4th of July celebration!

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When I was little, my mom made this Jell-O mold in red, white, and green, but back then there was no blue Jell-O available.  She also used lemon, since pineapple flavor was not an option.  Of course, her color choice could have had more to do with the fact that we were Italian, but I think if she could have done red, white, and blue for the 4th of July, she would have.  Today your choices are unlimited compared to what she had back then.

Unlike many of the recipes today for the white band, she never added cool whip or yogurt.  She simply added cream cheese, which gave her middle band a nice creamy flavor and was always my favorite.  I remember eating the red and white, but I always left the green behind.  Admittedly, green would be the choice color for the Christmas season, but I prefer the blue over green.

Making this recipe is easy and fast.  Here’s what you need to do when making your red, white, and blue 4th of July Jell-O mold.  If you have a regular size Jell-O mold like I do, you will use three 3 ounce packages of Jell-O like I did, but if you have a larger Jell-O mold like my mom had, you will use three 6 ounce packages and double the cream cheese.  I have the Tupperware mold that makes it easy to plate your Jell-O mold.  Either way, it’s easy!

4th of July Red, White, and Blue Jell-O Mold…Easy and Tasty!

1 three ounce package of raspberry Jell-O  (any red gelatin)
1 three ounce package of pineapple Jell-O  (any yellow gelatin)
1 three ounce package of blueberry Jell-O  (any blue gelatin)
1 eight ounce package cream cheese
Water as directed on Jell-O box

Optional:  You can add fruit to the layers if you would like, but then add less liquid to each layer.

http://learnfromyesterday.comDissolve the three ounces of raspberry gelatin in one cup of boiling water.  Once dissolved, then add one cup of cold water.  Pour into the mold and allow one to two hours to set or more in the refrigerator.

For the second layer, the process for the pineapple gelatin is the same as it was for the raspberry with one additional step before pouring it into the mold.  Once the pineapple is done, blend into it one eight ounce package of cream cheese with a hand mixer.  When thoroughly blended pour in your second (now white) layer of the mold.  You may have some left because you added  cream cheese.  I always put the extra in a small bowl and let it set as well. You need to leave about an inch for the blueberry gelatin.  Be sure the first layer is set prior to pouring in the second.  Allow one to two hours to set or more in the refrigerator.

For the final layer, do the same process with the blueberry gelatin as you did for the raspberry and when ready, pour the last layer into the mold.  Once again, be sure the second  layer is set prior to pouring in the second.  Small specks of white rising to the top of the blue should not show once the mold is flipped later.  Allow one to two hours to set or more in the refrigerator.

When ready to serve, put the mold in warm water in your sink for just about a minute, and then with a plate over the top of the mold, carefully flip your mold over on to your plate.  This process may vary slightly depending on your mold.

http://learnfromyesterday.comAll you have to do now is serve and enjoy your red, white, and blue Jell-O mold!  It will make an attractive dish for your 4th of July table and will taste great.  It is decorative and tasty, but best of all it is easy to make.  The kids especially enjoy this dish, but the grown-ups will enjoy it as well!  Have a safe and happy 4th of July and enjoy!