Mio Tutto Cappelletti 

Today’s dinner was a whatever I had in the house and I must admit it worked out pretty good! Rich, creamy and exactly what the taste buds were calling for. 

  • 3 chicken breasts, cut into chunks
  • 1 cup yellow bell pepper, chopped
  • 1 cup onion finely, chopped 
  • 1 1/2 cups broccoli florets, cut into bite sized pieces 
  • 1/2 cup sun dried tomatoes, chopped
  • 2 tbs garlic, minced
  • 1 cup coffee cream
  • 1 cup white wine
  • 1 1/2 cups gouda, grated
  • 1/4 cup parmesan 
  • 1 1/2 tsps smoked paprika
  • 3 bay leaves
  • 1 tbs oregano
  • 2 tsps thyme
  • 1/4 cup fresh parsley, chopped
  • 2 tsp sugar
  • Seasoning salt and pepper to taste
  • 1 tbs butter
  • 1 tbs oil
  • 4-5 cups cappelletti pasta, slightly undercooked  (approximately 2 minutes less)

**Note**   For the pasta, it should be just on the verge of being done. The texture should be a bit chewy. It will finish cooking in the sauce, taking on flavor and helping it thicken up as well. 

    1. In a large a large pot over medium heat heat oil and melt butter.
    2. Add the chicken, onion, yellow bell pepper, broccoli, sun dried tomatoes, oregano and thyme together and cook for 5 minutes. 
    3. Stir in the garlic and smoked paprika,  cook for 1 minute. 
    4. Pour in the white wine and add in the bay leaves, simmer for 15 minutes, stirring occasionally. 
    5. Add in the coffee cream and sugar while you stir continuously until it everything is nicely blended. 
    6. Once the sauce has started to simmer again add the gouda and parmesan and mix until the cheese has melted and has fully incorporated into the sauce.
    7. Simmer over medium heat for 20 – 30 minutes, stirring occasionally. The sauce will begin to thicken up as the liquids evaporate. 
    8. Once the sauce is sticking to the spoon but still a bit loose, you will want to add the slightly undercooked pasta and the chopped parsley and stir continuously until the noodles have finished cooking and the sauce has thickened up and clings to the pasta.
    9. For the final touch, seasoning salt and pepper to taste.
    10. Dish up and enjoy! 
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    Butter Chicken

    This is my lazy day go to meal. With such little effort for such amazing and bold flavors this one is a total week night winner!

    • 4 chicken breasts, cubed
    • 1 3/4 cup tomato sauce 
    • 1 3/4 cup coffee cream 
    • 1/3 cup butter
    • 1/2 tbs ginger, grated
    • 1/2 cup  chopped onion 
    • 4-6 tbs garam masala, depending on your personal preference 
    • 1/2 tsp paprika 
    • 1/2 tsp ground coriander 
    • 1 tsp chili powder 
    • 1/4-1/2 tsp cayenne 
    • Cilantro 
    • 2 tsps flour + 3 tsp water 
    • Salt to taste 
    1. In a large pot over medium heat combine all the ingredients except for the flour, water and cilantro together and stir until well combined. 
    2. Bring to a simmer and reduce heat to medium low. 
    3. Lightly simmer for 30 minutes stirring occasionally. 
    4. In a small bowl, combine the water and flour together and stir into the butter chicken. 
    5. Continue stirring over medium low heat until it has slightly thickened up.
    6. Remove from heat and stir in chopped cilantro to taste if you are a cilantro fan.
    7. I recommend serving over Yellow Rice but any rice you like will work.

        Creamy Cajun Chicken & Pasta

        Okay, tonight supper was great! Spicy, creamy, rich and full of flavor, I made this dish when I first started dating my main village man 4 years ago. I made it around the same time I started making Chicken Lazone, only I some how forgot about it and haven’t made it since….until today!! I was pondering what meals I should make over the next 2 weeks and I was drawing blanks. Normally the hard part of making my 2 week meal plan is deciding what dishes to axe. But perhaps if it wasn’t such a struggle today I wouldn’t have come across the memory of the first time I made this. I decided it had to happen to night and yeah, it was truly as good as we remembered. The only thing I will be changing down the road is the Cajun Seasoning…I used to have a wicked recipe and alas I cannot find it anymore…so I used Hy’s Cajun Seasoning. This will get updated when I make a batch actually worth sharing ūüėä

        • 1/2 cup yellow bell pepper, chopped
        • 1/3 cup onion, chopped 
        • 1/2 cup tomato, chopped
        • 1 tbs garlic, chopped
        • 3 chicken breasts, cut into bit sized pieces
        • 2 cup coffee cream 
        • 2 tbs parmesan 
        • 2 1/2 tbs oil
        • 2 tbs butter
        • 4-5 tbs Cajun Seasoning 
        • 1 500g package linguine or fettuccine, cooked

        **Note** Using a large sauce pan with a wide surface area is best for this recipe. The more narrow your pot, the deeper the cream will, be which will make the cream take longer to thicken

        1. In a medium sized bowl mix 1 1/2 tbs of oil with 1 1/2 tbs of Cajun Seasoning.
        2. Mix in the chicken breast chunks, bell pepper, onions and garlic. Mix until evenly coated.
        3. In a large sauce pan over medium heat, melt butter with oil. Add chicken and veggie mix and cook for 10 minutes, chicken should be almost cooked.
        4. Add cream and stir. 
        5. Once cream begins to simmer you will want to start stirring occasionally. 
        6. After 10 minutes the sauce should be a bit thicker, add the parmesan and then start adding cajun seasoning a tablespoon at a time, having a taste here and there (using a clean spoon because double dipping isn’t cool!) until you reached the amount of Cajun-y goodness you enjoy. Continue stirring. 
        7. The sauce will need to simmer for about 20-30 minutes. You want it to have the same consistency as an Alfredo sauce, thick enough to coat and stick to a spoon. It will get thicker as it cools. 
        8. Once your sauce is thick and flavorful you will want to add the fresh chopped tomatoes and mix.
        9. Begin adding and mixing pasta in small portions. You should have enough sauce to coat all the noodles in the pack unless you like a little more sauce add less noodles. Adding the pasta in portion allows you to ensure you don’t have more pasta then sauce. That always sucks.

        Enjoy!!

        Yellow Curry Chicken

        • 3 chicken breasts, roughly chopped
        • 2 400ml cans coconut milk 
        • 1/2 cup chicken broth 
        • 1 1/2 cups carrot, roughly chopped 
        • 1 cup chickpeas
        • 1 1/2 cups potatoes, roughly chopped
        • 1 cup onion, finely chopped
        • 1 tbs grated ginger
        • 1 tbs minced garlic 
        • 1-2 red thai chili peppers (optional)
        • 2 tbs lemon grass paste
        • 7 tbs medium yellow curry powder
        • 3 tbs turmeric 
        • 3 tsp ground coriander 
        • 1/2 tbs sugar
        • 2 tbs water + 2 tbs cornstarch 
        • Salt to taste 

        This recipe can be done very quickly on the stove or if you prefer to toss it in the crock pot this recipe is perfect for that option as well ‚̧

        Crock Pot Instructions 

        1. Place all ingredients except the cornstarch and water into the crock pot and cook on low for 8 hours or on high for 6. 
        2. When cooking is done, mix water and cornstarch and thicken to your desired consistency. 
        3. Serve over rice.

        Stove Top Instructions 

        1. In a large pot, heat 2 tbs of oi over medium heat. 
        2. Add chicken, carrots, potatoes and onion and cook appx 10 minutes or until the onion is tender.
        3. Add the remaining ingredients except for the cornstarch and water, and stir until everything is well combined. 
        4. Simmer for 45 minutes. Mix water and cornstarch together and slowly stir it in until your desired consistency is reached. 
        5. Season with salt to taste and serve over hot rice.  

        BAM! Roasted Whole Chicken

        BAM! Chicken doesn’t have to be done just with chicken breasts in tin foil packs as my previous BAM! Recipe I posted. I haven’t made a batch of this seasoning for a while and I had a mad craving for it. I decided to change it up a bit though because well…change can be a good thing and in this case it was a wonderful thing!

        • 1 whole chicken
        • BAM! Seasoning  (<- click for recipe)
        • 2 Bay leaves
        • 1 head of garlic
        • 3-4 medium potatoes
        • 2-3 carrots
        • 1/2 medium onion
        • 2 tsp worchestershire
        • 2 cans chicken broth
        • 1-2 tbs olive oil
        1. Wash and dry chicken.
        2. Pour oil over the chicken and very generously cover the chicken in BAM! seasoning. Don’t be shy with it, seriously go to  town and cover it in 3 or more table spoons. Allow to sit for at least 1 hour at room temperature.
        3. Preheat oven to 350¬į
        4. Peel carrots and potatoes.
        5. Split garlic cloves up into individual pieces, don’t worry about peeling the skin off. We are straining the liquid at the end and tossing them anyways so save yourself the hassle.
        6. Place chicken in roasting pan and pour in the broth and add all remaining ingredients into the pan with the the chicken.
        7. Bake for 1 1/2 hours or until your meat thermometer reads 165. 
        8. For crispy skin, remove the lid and broil on high for a few minutes. Watch it close so it doesn’t burn.
        9. Remove the chicken, potatoes and carrots to a serving dish and let rest. After 10 minutes of resting you can carve.the chicken up!
        10. For the gravy: Pour the liquid  from your baking pan through a strainer and into a pot and bring to a boil. Mix equal amounts of water and cornstarch together to make a “slurry”. Once it has come to a boil reduce the heat and begin to whisk in the slurry. Continue adding in small portions until your desired consistency has been achieved. Season with salt and pepper to taste.

        Savory Classic Chicken Pot Pie

        Growing up one of my favorite foods ever was chicken pot pie. Not the store bought stuff, no no. My stepmom is an excellent cook and chicken pot pie was made from scratch and that’s the way it should be. Don’t let the prep work scared you from making this fabulous meal at home!

        • 1 cup onions, chopped 
        • 1 cup celery, chopped 
        • 1 cup carrots, chopped 
        • 1 cup broccoli, chopped 
        • 1/2 cup green beans, chopped 
        • 1/2 cup peas
        • 1/2 cup corn
        • 5 large garlic cloves, minced 
        • 4 tbs oil
        • 3 chicken breasts, cut into bite sized pieces 
        • 1/2 cup beef broth
        • 1 cup chicken broth
        • 1 cup coffee cream 
        • 5 tbs butter 
        • 5 tbs flour
        • 1/2 tsp poultry seasoning 
        • 1 tsp oregano 
        • Salt & Pepper to taste 
        • Extra Flaky Vodka Pie Crust <- click for recipe
        1. In a large pot heat half the oil over medium-high heat. 
        2. Saute all veggies until tender. Remove and set aside.
        3. Heat the other half of the oil and cook chicken until cooked through. Remove and mix into the veggies.
        4. Time for the white sauce.  Lower heat to medium and melted butter and garlic together. Once the butter starts to sizzle around the garlic whisk in the oregano, poultry seasoning and flour until well combined.  
        5. Immediately add all the liquid and whisk together until well blended. 
        6. Raise the heat a little, continuously whisking until thick.
        7. Pour the veggies and chicken into the white sauce and mix until everything is evenly coated. 
        8. Season with salt and pepper to taste. I would recommend 1/2 tsp of seasoning salt to start with. 
        9. From here you can pour the filling into a pie crust and I have to recommend my Vodka Pie Crust. A good flaky crust goes magnificently with the creamy richness of this pie. ‚̧ūüėć
        10. Baker until the pie crust is golden brown or according to instructions. 
        11. Allow to cool for 15 minutes before cutting. 
        12. Enjoy!

        BAM! Chicken In Foil Packs

        The first time I ever experienced BAM! Seasoning was in this recipe. I was a kid when my mother made this for me and I’ve loved it since. Back then I just loved how wonderfully everything tasted together but as an adult and having to clean up the dishes after dinner the foil packs have a special place in my heart. Anything that keeps me from scrubbing or soaking is an automatic win. This chicken goes great with a side of Fettuccine Alfredo.

         

        • 2 or 3 chicken breasts
        • 2 cloves of garlic per breast, thinly sliced
        • 1/4 – 1/2 white onion, thinly sliced
        • 1/4 – 1/2 green pepper, thinly sliced
        • 1 cup old cheddar, shredded
        • BAM! Seasoning

         

        1. Generously coat both chicken breasts with BAM! and let sit for 2 hours or over night.
        2. Preheat oven to 350¬į
        3. Rip 1 fairly decent sized piece of tin foil per breast off and lay it on the counter. Put 1 breast in the center of each piece.
        4. Place a layer of garlic, onions, green peppers and top with grated cheddar cheese all to your personal preference.  The onions, green peppers and cheese all release liquids which will help your breast stay juicy and moist! Fold the sides of the tin foil up and fold the top over keeping it from touching the cheese as much as possible. Fold the ends up making sure none of the juices will leak out while it’s cooking. 
        5. Place packs on a pan and cook in the preheated oven for 45 minutes.
        6. Remove packs and allow to cool off for about 5 minutes. Add fairly decent amount of steam will come barreling out when the package are opened so be careful.

         

         

        Chicken Tikka Masala

        Indian food may as well be classified as a highly addictive substance as far as I’m concerned. We can’t get enough of it. I wanted to learn how to make this dish at home so we could have it as often as we want at a much lower cost. After making a few different versions of it I decided to make my own version of this dish. Turned out better than the others I had tried and I made sure there wasn’t going to be any flavor lacking. I found blandness to be a common theme.

        • 6 Oz coconut milk ( the kind from the can in the Asian Isle of your local grocery store  )
        • 1 & 1/2 tsp ground coriander + 1 tsp set aside
        • 2 & 1/2 tbs garam masala powder + 1 tbs set aside
        • 1 tsp ground fenugreek leaves + 1 tsp set aside
        • 1 tsp ground fenugreek seeds
        • 1 tsp paprika (for color)
        • 1 & 1/2 tsp smoked paprika (for color and to simulate the smokiness you would have if you cooked chicken in a tandoori oven)
        • 2 tbs honey
        • 1 398 ml can fire roasted tomatoes ( depending on your preference you can leave them chunky or blend to desired consistency )
        • 1/2 cup coffee cream
        • 1 & 1/2 tbs fresh minced ginger
        • 5 large garlic cloves, minced
        • 2 – 3 red thai peppers, minced 
        • 1 large onion, roughly chopped
        • 2 tbs grape seed oil
        • 2 tbs tomato paste + 1 tbs set aside
        • 1 tbs cornstarch starch
        • 2 chicken breasts chopped into bite sized pieces
        • 1 & 1/2 tbs cilantro, chopped
        1. In a medium sized bowl or ziploc bag combine the coconut milk, 1 1/2 tsp coriander and 2 1/2 tbs or garam masala, 1 tsp ground fenugreek leaves, 1 tsp ground fenugreek seeds, 1 tsp paprika and 2 tsp smoked paprika. Add chicken and let rest in the fridge 2 hours or over night.
        2. In a large pot heat oil. Add onions and ginger and simmer until tender. About 5 minutes. 
        3. Add garlic and cook for 1 minute and add 2 tbs of tomato paste and red thais. Stir until well combined. 
        4. Add the honey, marinated chicken and as much of the coconut marinade as you can get out of the bowl or bag and cook for 5 minutes stirring occasionally.  
        5. If you want a smoother sauce blend tomatoes, if you want a chunky sauce partly blend then add to the pot along with the coffee cream. Reduce heat and simmer for 45 minutes to 1 hour stirring occasionally. 
        6. Once your time is up its time to use the extra ingredients set aside. Stir together  the 1 tbs of tomato paste, 1 tbs cornstarch, 1 tbs garam masala and 1 tsp of coriander together making sure the cornstarch is well blended. Add to the pot and mix in. 
        7. Allow to simmer for 3-5 minutes or until desired thickness is achieved.  
        8. Stir in chopped cilantro and dig in!

        Goes wonderfully with Yellow Rice and fresh homemade Naan.

        Roasted Garam Masala Chicken

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        A new found love in our house is Garam Masala. The flavors are bold and beautiful and we can’t seem to get enough of it! I came across a recipe and did some alterations to it. The results were fantastic! The masala sauce does make a large amount and can easily cover 2 chickens. It also freezes well so if you don’t have a lot of people in your home you can always have it ready to pull out and toss in the oven.

         

        • 1 3-4 lbs roasting chicken

         

        Masala Marinade

        • 6 tbs plain yogurt
        • 2 tsp cinnamon
        • 2 tsp cumin
        • 2 tsp tumeric
        • 1 & 1/2 tsp Garam Masala
        • 2 & 1/2 tsp ground coriander
        • 2 tsp garlic, minced
        • 2 tsp seasoning salt
        • 1 tsp ground pepper
        • 1/2 cup ground almonds

         

        1. In a small bowl combine all ingredients
        2. Loosen all the skin on the chicken
        3. With you hands take globs of the marinade and begin stuffing it under the skin and massage the top to spread the marinade under the skin. Continue until the whole chicken has marinade under the skin.
        4. Use the remaining marinade and rub over the the outside of the entire chicken.
        5. Allow to sit for 2 hours or preferably over night.
        6. Preheat oven to 400
        7. Place chicken in a roasting pan and cover with the lid or with tin foil.
        8. Cook for 25-30 mins then reduce heat to 350 for another hour or until your meat thermometer 165.
        9. Allow chicken to rest for 5 minutes covered with a piece of tin foil before carving.

                                          Pairs great with Yellow Rice & Naan Bread

         

         

         

        Garlic Cream Chicken & Pasta

        20160518_150504.jpgI suppose for this recipe I would have to start with saying…we are head over heels for garlic. We go through a 1 pound bag of garlic about every month and a half to two months. (There’s only 2 of us lol)¬†I put it in everything I possibly can and if a recipe says 1 garlic clove well I’m putting 3 garlic cloves. Over the years I have altered this recipe quite a bit. It’s very cheesy and the cream sauce becomes so thick that it literally creates a coating that just sticks to every noodle and piece of chicken. My mouth is watering just writing about it!

        At one point it was a meal I did not make to often just because of how hard it was to clean the Parmesan and Asiago off the sides of the pot. It a bit of a treat when I made it. Well The Dude didn’t really like that because he wants to eat it as often as he can. We made a deal that if he could find a trick to cleaning the pot out with minimal effort I will make it more often. Within 10 minutes he had a solution to my problem and let me tell you it worked!! See notes below for this trick.

         

        • 2 tsp olive oil
        • 2 tbs butter
        • 7 large cloves garlic, minced
        • 1/2 tsp seasoning salt ( adjust to taste when sauce is done )
        • 4 cups chicken stock
        • 8 oz uncooked linguine, broke in half
        • 1 cup fresh parmesan cheese ( fresh is important, don’t use the Kraft powdered kind because it won’t melt into the cream )
        • 1 cup fresh asiago cheese
        • 3/4 cup coffee cream
        • 2 tbs fresh parsley chopped
        • 1 pound of chicken breast cut into bite sized pieces ( I prefer to season my chicken before cooking it. I use Club House¬†Fiery¬†Habenaro and Garlic because we do like a bit of heat but you can¬†use any seasoning you like on it and make it your own )

         

        1. In a large stock pot heat oil and butter over medium heat.
        2. Once butter has melted add chicken and cook until no longer pink, about 5-7 minutes. Remove from pot and set aside. Add butter and oil if need then add the minced garlic and cook for 1 minute. It seems like a short amount of time but it is just long enough to bring the flavor of the garlic into the butter and oil. We don’t want it to brown. Add the chicken stock and salt and bring to a boil over high heat.
        3. Once the stock comes to a boil, break pasta in half and add to the pot. ( the reason for breaking the pasta in half, is so the noodles are completely submerged in the broth and they will be done evenly at the same time. There just isn’t enough liquid to cook pasta like you would for most dishes ) Stir the noodles from time to time to keep them from sticking to the bottom of the pot. If the liquid starts to get to low and the noodles still need more time, add more stock but try not to add too much more other wise your sauce wont be as thick.
        4. Once the noodles have reached al dente reduce the heat to medium and add the Parmesan and Asiago, stirring to combine. The cheese will be very sticky and you’ll have globs of it stuck to your spoon. I recommend a silicone coated spoon for this part.
        5. Once the cheese has melted add the  chicken, cream and parsley. Stir to combine. Allow to simmer for another 3-4 minutes or until the sauce starts to become thick and clings to the noodles. Keep in mind that cream sauces do become thicker as they cool.
        6. Allow to cool off for 5 minutes, top with more grated parmesan cheese and enjoy!

         

        **Cleaning The Craziness Out Of The Pot**

        As promised I will share what The Dude found to get that cheese stuck to the pot. The real nice thing about this cleaning hack is that it’s not jam packed full of chemicals. You don’t have to go to the store and pay an arm and a leg for some “special” cleaning product that might eat the skin off your hands. It is a baking soda paste. Yup thats it. After I transfer everything out of the pot I bring the pot over to the sink and put a bit of water into the pot. Then I freely dump a crap load of baking soda in there. Play around with the amounts of water and baking soda you need until you reach a paste that will stick to the sides of your pot. Once the whole inside of your pot is plastered you walk away and let it sit over night. The next morning you literally rinse the pot out and all that caked on cheese will fall off with the water. No scrubbing. No cursing at the cheese. No debating on how long it will be before you make this dish again!

         

         

         

         

         

        Chicken Lazone

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        Cream sauces. The Dude and I LOVE  cream sauces. It’s hard not to eat them more often then we should. This one really takes the cake for a quick and easy weeknight dinner that will have you going back for more.

         

        • 4 tbs Lazone Seasoning
        • 2 pounds chicken breast, cubed into bit sized pieces
        • 1/4 cup butter + 1 tbs oil
        • 2 cups heavy cream ( I prefer coffee cream )
        • 250 grams cooked pasta ( if your frugal like me and you have left over pasta you just can’t bare to toss, throw it in a ziploc bag, push all the air out and freeze it. When you need it again all you have to do is soak it in hot water for a couple minutes and it’s done! )

         

        1. In a medium sized bowl mix the cubed chicken and 2 tbs of Lazone Seasoning at least an hour before cooking. If your in a rush it’s not mandatory and it will still be lip smacking good!
        2. In a large sauce pan over medium-high heat melt the butter & the oil. Cook the chicken until no pink is left in the middle, about 8 minutes. Don’t worry about the seasoning sticking to the pan. That will release when the cream gets added and will become a big part of flavoring the sauce.
        3. Once cooked lower the heat and add the cream into the pan and simmer stirring often for about 5-7 minutes or until your sauce thickens up. If it’s taking longer than you think it should don’t be afraid to turn the heat up and don’t worry it will become thick. And keep in mind  that cream sauces always appear runnier then they will be once they begin to cool off.
        4. Once the sauce has thickened add thr remaining 2 1/2 tbs of seasoning and salt to taste and stir till well combined. Remove the pan from the heat. From here I like to toss it with the pasta in a large bowl before it cools off too much and becomes thicker. Allow it to sit for about 5 minutes before dishing up.