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

Posted on July 13, 2013 by Jodee

By Jodee Weiland

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

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.

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)

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.

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.

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.

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!

Tilapia with Lemon Pesto…So Easy and Delicious!

Posted on July 7, 2013 by Jodee

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.

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!

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

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.

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!

Italian Braciole…Italian Beef Rolls with Imported Parmesan Reggiano Cheese

Posted on June 9, 2013 by Jodee

By Jodee Weiland

When I was a little girl, I watched my mother make Italian Braciole in our kitchen.

She would take the thinly sliced beef, lay it out and then spread a mixture across it made of grated Italian cheese, seasonings, and Italian bread crumbs. She would then roll the beef up with the mixture inside just like a jelly roll. She used toothpicks or sometimes string to hold them together while she cooked them in a wonderful Italian tomato sauce. The smells in the kitchen while they were cooking invited everyone in the house to imagine what a delicious dinner we would all share that evening. And without fail, dinner was absolutely delicious and appreciated by all.

When I grew up I decided to make some minor adaptations to this dish that I felt would only improve the taste and enrich the eater’s experience overall. In my family, changing recipes here and there was encouraged, and even became a sort of challenge between me and my dad, who was also a fabulous cook. My adaptation was really very simple. I chose to leave out the Italian breadcrumbs. To me, breadcrumbs were for the most part a filler that could be substituted in this recipe. Instead, I used more cheese giving my Italian Braciole a rich flavor from the imported Parmesan Reggiano cheese that I use.

Some people use imported Pecorino Romano, another good choice, but a slightly different taste than imported Parmesan Reggiano cheese. Try both and then decide for yourself which you prefer. Whichever you choose, buying a good quality cheese is key to this recipe’s taste. A number of other things can and have been added to Italian Braciole recipes, such as provolone, prosciutto, spinach, and more. In Italian Braciole you can use many things, but sometimes the simplest way is the best. So I am going to share with you my recipe for Italian Braciole, simple but definitely a family favorite in my home.

Italian Braciole…Italian Beef Rolls with Imported Parmesan Reggiano Cheese

2 pounds thinly sliced lean top round steak or flank steak

1 to 2 teaspoons extra virgin olive oil

For tomato sauce:

28 to 29 ounce can of tomato puree

6 ounce can of tomato paste

2 garlic cloves chopped

1 tablespoon minced onion

1 teaspoon basil or use 1 tablespoon fresh basil cut up

1/2 teaspoon dried or ground oregano

1/4 to 1/2 teaspoon ground red cayenne pepper (optional for those who want spicy)

1 tablespoon sugar (some people prefer to use 2 carrots finely shredded or chopped for sweetness)

Water about 1/2 cup or to desired consistency (1/2 cup red wine is optional)

For beef roll filling:

1 cup grated imported Parmesan Reggiano cheese

3/4 teaspoons ground black pepper

2 teaspoons chopped garlic

1 tablespoon minced onion
1 teaspoon basil or use 1 tablespoon fresh basil cut up

Round toothpicks

Pasta of your choice (12 ounce packages work well if you like a thick sauce)

Freshly grated Parmesan Reggiano cheese

Take olive oil and spread over rectangular deep baking dish.

In a medium size bowl, mix together the tomato puree, the tomato paste, garlic, minced onion, basil, oregano, ground red pepper (optional), and water as needed, usually about I/2 cup of water, depending on desired consistency. Add in the sugar if you do not use carrots. Set aside.

In a small bowl, mix together, grated imported Parmesan Reggiano cheese, ground black pepper, minced onion, chopped garlic, and parsley. Set aside.

Lay out the thinly sliced strips of beef. Spoon onto the beef a good layer of the cheese mixture. Once done, begin rolling gently starting from the narrowest end. Once rolled, like a jelly roll, put two toothpicks in each roll to hold together the beef roll. Place rolls parallel to each other in the olive oil prepared baking dish, one next to the other. When all rolls are done, take any leftover cheese mixture and sprinkle over the rolls. Then pour tomato sauce mixture over the top of the rolls covering all of them and filling the deep dish with the remaining tomato sauce mixture. Top it off with some freshly grated imported Parmesan Reggiano cheese.

Bake uncovered for one hour at 350 degrees in the oven. I have a Teflon sheet on the rack below my baking dish for any tomato sauce splatter while cooking. Cook pasta al dente during the last 15 to 20 minutes of cooking time for the Italian Braciole. Timed right, the pasta should be ready to drain just prior to taking out the Italian Braciole. Put the beef rolls in a serving dish and mix the remaining sauce into the cooked pasta.

When the Italian Braciole is plated, serve it with the pasta and Braciole sauce. Top it off with some freshly grated imported Parmesan Reggiano cheese to taste. Add a loaf of good bread or focaccia and a side salad for a truly delicious meal. We enjoy having a nice glass of Toscana or Chianti wine with our meal. However, you decide to serve this dish, you will never be disappointed in the meal itself. You can have the Italian Braciole with a vegetable, like Italian green beans or spinach cooked in garlic and olive oil, or the pasta of your choice. You decide. Hopefully, you will be able to have this wonderful dish soon and see for yourself why it is a family favorite in my house. Enjoy!

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Life experiences are what make us who we are today. Come share what I have learned from my experiences about cooking, traveling, and more, and enjoy!

Category Archives: Main Dish

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

Tilapia with Lemon Pesto…So Easy and Delicious!

Italian Braciole…Italian Beef Rolls with Imported Parmesan Reggiano Cheese