Tag Archives: olives

Chicken Fricassee

Remember when I told you about my awesome new little recipe book from my friend? (See post here). I tried another recipe last night and it was a big hit…again!

Chicken Fricassee

  • 1/2 tablespoon olive oil
  • 1/2-1 onion (depending on the size)
  • 1/2 of a green pepper
  • few shakes of garlic salt
  • chicken tenders (I used about 6, you want about 2 chicken breasts)
  • 1 8 oz can of tomato sauce
  • 2 bottles of beer (any kind is fine)
  • potatoes (peeled and cut into large chunks)- I think I used about 8 medium size yellow potatoes, I will probably use a few less next time
  • green olives, as many as you want
I started by chopping up the onion and green pepper. (Actually, I peeled the potatoes first, cause it takes me FOREVER to peel potatoes if they are small). I then cooked the pepper and onion for a few minutes until the onion is translucent.
Then, I cut up the chicken tenders into thirds (because my were really large and I wanted them to cook evenly). I then added the chicken to the pot and cooked for about five minutes, or until the chicken was cooked through.
Next, I added the tomato sauce, the beer and the olives and cooked for another five minutes. I used the large green olives stuffed with pimento. Note: next time I will definitely slice up the olives first. Some bites had a little too much olive and some bites needed a small slice of olive.
After five minutes, I added the potatoes and brought the whole thing to a boil. I then covered the pot, reduced the heat to a good simmer and let the pot cook for 30 minutes.
While the potato and chicken mix was simmering, I cooked some quinoa to serve under the fricassee and boiled some corn to serve on the side. Yay for the first corn of the season!!!! I then served the fricassee over the quinoa with the corn on a separate side plate. It was delicious. Bf added a little pepper and I added a little salt and it was delicious!

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Pasta with chicken, artichokes, kalamata olives and tomato sauce

So after my big personal success last week, I was feeling confident about my ability to go with the flow in the kitchen. I was going out of town for the weekend, so before I left, I decided to use some of the ingredients I had sitting around the house. It was a gigantic, enormous success! If I do say so, I am very proud of myself! Not only was this dish amazing, but I made it up! You should definitely try it.

Pasta with lots of nummies

  • 1 box of pasta, around 14 ounces
  • 1 can of diced tomatoes, 14 ounces
  • about 12 ounces of tomato sauce
  • 1 box of frozen artichoke hearts
  • 1/2 cup of white wine
  • 15-20 kalamata olives, sliced in half
  • 1/2-1 onion, chopped
  • a few cloves of garlic, diced
  • 2 tablespoons of olive oil
  • 1.5-2 chicken breasts
I started by cooking the chopped chicken breast in olive oil until the pieces were browned and cooked through. I then removed the chicken to a plate and heated up the other tablespoon of olive oil in the pan.
I then added the onion and cooked for a minute or two before adding the artichoke hearts. I continued to cook the onion until it was just slightly browned. Oh, and about this time I started cooking the pasta.
I then added the garlic and cooked for about 30 seconds before adding the white wine. I then let the whole mix simmer for a few minutes in the wine.
I then added the tomatoes, sauce, olives, and chicken and let the whole thing simmer for another 5-10 minutes.
I then served the sauce over the pasta and boy was it delicious!!!

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Mediterranean Chicken with Potatoes

This dinner was one of my recent attempts to avoid pasta. Based on the ingredients, I thought it would be absolutely delicious. It was good, but not quite as amazing as I expected. It also required a lot of cutting and prep. Finally, it was almost like….stew. Not that that’s a bad thing, it just wasn’t what I expected. This description doesn’t really give the recipe a fair shake. It was tasty, but if push comes to shove and I had to recommend a recipe, this probably wouldn’t be it. But if you are undeterred, here is the recipe and description.

Mediterranean Chicken with Potatoes

Adapted from Cooking Light

  • 4  teaspoons  minced garlic, divided
  • 1  tablespoon  olive oil
  • 1  teaspoon  salt, divided
  • 1/4  teaspoon  dried thyme
  • 1/2  teaspoon  black pepper, divided
  • 12  small red potatoes, halved (about 1 1/2 pounds)
  • Cooking spray
  • 2  pounds  skinless, boneless chicken breast, cut into bite-sized pieces
  • 1  cup  vertically sliced red onion
  • 3/4  cup  dry white wine
  • 3/4  cup  fat-free, less-sodium chicken broth (in retrospect I’d probably use only a dash)
  • 1/2  cup  chopped red bell pepper
  • 1/4  cup  pitted kalamata olives, halved
  • 2  cups  chopped plum tomato
  • 2  tablespoons  chopped fresh basil or some dried
  • 1  (14-ounce) can artichoke hearts, drained and quartered
  • 1/2  cup  (2 ounces) grated fresh Parmesan cheese
  • Thyme sprigs (optional)

First, I started by cutting up the potatoes into quarters, then tossing with two teaspoons of minced garlic, the salt, pepper dried thyme and olive oil. Then, I baked the potato mix at 400 on a rimmed baking sheet for 30 minutes. Because my potatoes were a little bigger than expected, I’d probably cut them smaller next time or bake them a little longer.

 

 

Bf was then nice enough to cut up the chicken for me into bite size pieces, which I cooked with a little cooking spray until they were browned and cooked through.

 

 

 

 

While the chicken was cooking, I chopped the red pepper and the red onion, and sliced the olives. I also cut up the tomatoes, the rest of the garlic and drained the artichoke hearts, which I put in a separate bowl (because they went into the pot at a later point).

 

 

 

When the chicken was done, I removed it to another bowl and added the sliced red onions to the pot. I cooked the red onion for a few minutes, or until it had started to brown and soften.

 

 

 

 

Next, I added the white wine and scraped up the browned bits on the bottom of the pan. I then let the wine simmered for a few minutes until it reduced by about 1/3.

 

 

 

 

This picture shows what the potatoes looked liked when they were done.

 

 

 

 

When the potatoes came out of the oven, I added them, the chicken, the red peppers, olives and the chicken broth to the pot. Then I let the mix cook for a few minutes.

 

 

 

 

After a few minutes, I added the artichoke hearts, tomatoes and last bits of garlic. I also included a little more salt and some dried basil. I let the whole pot cook for a few minutes to let the potatoes soften a bit.

 

 

 

 

I then served two bowls with a little pile of Parmesan cheese. As I’m looking at it, it actually looks pretty good. Maybe I’ll reconsider my prior recommendation…

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Spanish Spaghetti

Since I’m in no-sweet land, I needed to find some new recipes for dinner! I found a bunch of great pasta recipes on cookinglight.com. Since they are all pretty healthy (no cream, butter, etc.) and I use whole wheat pasta, I figure it is in line with my diet. No? Well shhh, don’t tell me. No sweets is hard enough, I can’t do no pasta. So anyway, here is the recipe: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001940998

This dish got some seriously high praise in my house. When bf and I were in Italy this summer, we stumbled upon this appetizer called olive ascolane. Basically, it’s giant green olives stuffed with sausage meat, then the whole thing is fried. We were a bit skeptical, but we figured we like meat, we like olives…and it’s fried, how bad can it be? The answer: unfreakingbelievable. We ended up ordering them all over Rome almost every night because we couldn’t stop eating them! So tonight, bf said “it reminds me of olive ascolane”. There is almost nothing nicer he could say. Clearly you should try it! Anyway, enough of my chatter, here’s how I did it:

In my gorgeous new skillet (isn’t this gigantic baby amazing?!?!?!), I cooked the onion for about 4 minutes, then I added the garlic and cooked for another minute.

 

 

 

 

Then, I added the celery salt, the oregano, the pepper and the meat. I then cooked it for about five minutes. I broke up the meat as it cooked and stirred everything together.

 

 

 

 

After the meat cooked, I added the sauce, the sliced olives, the capers, the sherry, and some parsley.

 

 

 

 

After the sauce simmered for 15 minutes, I added the cooked pasta and cooked for two more minutes until the pasta was hot.

 

 

 

 

Finally, I spooned some pasta into two bowls and sprinkled some Parmesan on top. It was amazing! What a delicious dinner!

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