Food and Recipe's


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Cooks in: 20mins
Levels: Easy

LIST OF INGREDIENTS​

  • 1 LB. of plum tomatoes, peeled and chopped
  • 13 OZ. of spaghetti
  • 4 OZ. of black Gaeta olives, pitted
  • 4 OZ. of salt-packed anchovies
  • 2 OZ. of salt-packed capers, rinsed
  • 1 garlic clove
  • 1 red chili pepper, chopped
  • 2 TSP. of tomato paste
  • 1/2 CUP of extra-virgin olive oil
  • salt

METHOD​

1
To prepare spaghetti alla puttanesca, clean and rinse the anchovies. Heat oil in a large pot over medium heat. Add the garlic clove and chopped chili pepper. When the garlic turns golden, remove it and add the anchovies, mashing them with a fork. Add the peeled and chopped tomatoes, olives, rinsed capers, and tomato paste. Stir well, season with salt to taste, and cook for 10 minutes; the finished sauce should be fairly dark.
2
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain and toss in the sauce. Add chopped parsley if you like. Serve.
3
Tip: this flavorful first course is pairs perfectly with a glass of Ischia Bianco, a dry white wine with delicate aromas and flavors.
 

Cheesy Garlic Butter Mushroom Stuffed Chicken​

6 days ago
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by Admin
IMG_9429-810x440.jpeg

91c66ae15f3ae0df289c5954cd15fcc6

Written by Admin
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C).
Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
Season the inside and outside of each chicken breast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add butter to the skillet and let it melt.
Add mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes.
Add minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Remove skillet from heat and let cool slightly.
In a bowl, mix together shredded mozzarella and grated Parmesan cheese.
Stuff each chicken breast with the mushroom mixture and cheese mixture.
Place stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: Makes 4 stuffed chicken breasts
 
I just got back from shopping this morning and I decided to pick up some chicken legs. They were on sale for .89 cents a pound so I picked up a 10 pound bag. I finished my shopping and went to the checkout register. As the young girl was scanning my chicken legs, I asked her if they were the front or back legs. She looked at me and started reading everything that was written on the bag of chicken. Then she says "Just a minute please, I'll go ask the manager".
She came back about a minute and a half later looking a little pissed and says "That wasn't funny"!! I said that I thought it was kind of funny. The woman behind me in line at the register was cracking up, so apparently she got a kick out of it too..
 
LordSensei1958 said:

Cheesy Garlic Butter Mushroom Stuffed Chicken​

6 days ago
Add Comment
by Admin
IMG_9429-810x440.jpeg

91c66ae15f3ae0df289c5954cd15fcc6

Written by Admin
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
8 ounces mushrooms, sliced
4 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Directions:
Preheat oven to 400°F (200°C).
Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
Season the inside and outside of each chicken breast with salt and pepper.
In a large skillet, heat olive oil over medium-high heat.
Add butter to the skillet and let it melt.
Add mushrooms to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 5-7 minutes.
Add minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
Remove skillet from heat and let cool slightly.
In a bowl, mix together shredded mozzarella and grated Parmesan cheese.
Stuff each chicken breast with the mushroom mixture and cheese mixture.
Place stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Servings: Makes 4 stuffed chicken breasts
Click to expand...
If you use button (white) mushrooms, pop the stems out as they are very fibrous. You can use them - I like to rough chop them, and run them through the food processor them with a little olive oil. This paste can be used in a lot of sauces, or add herbs an butter and rub down a whole chicken under the skin.
 
I never use salt. I don't even have a salt shaker in my place. I haven't had one for over 20 years.

USES OF SALT IN THE KITCHEN
1. To remove the odour from your hands after cutting onions, chicken or fish, just wash your hands with salt and water, then you will have no more smell.
2. To avoid the feeling of the hotness of pepper on your hands after cutting/slicing it with your hands, rub them with salt and vegetable oil or red oil and wash them.
3. When pepper mistakenly enter your eye, put a pinch of salt in your mouth, the hotness of the pepper will disappear and you will see the magic.
4. When storing empty containers or bottle, throw in a pinch of salt to help them from getting stinky.
5. Sprinkling some salt on your fresh peppers while pounding it, helps to make it pound quickly.
6. Soaking bitter leaves in salt and hot water, helps to remove extra bitterness before cooking with it.
7. If your liquid milk always spoil before you finish it, You can add pinch of salt when you first open it, it will help the milk to stay fresh longer.
8. Salt and detergent mixture can help you to kill ants and cockroaches disturbing you in the kitchen.
9. Placing your overripe tomatoes in a cold and salty water overnight, will help to make them fresh and firm.
10. If you cut lemon and you do not want to use it finish, sprinkle salt on it, it would stay fresh for 3 days. Make sure you rinse it before using it again.
11. Salt can be used as a preservative method for preserving meat, fish or vegetables. It helps to prevent bacteria growth.
12. Grease fires or small fire can be put out with the use of salt.
13. To store your fermented locust beans (ogiri, iru or dawadawa), mix it with salt and put it in a container. Your fermented locust beans will stay fresh for years without getting spoil.
14. When boiling eggs, add a pinch of salt to keep the shells from cracking and peeling the eggs will also be easy.
15. If you don't want your spaghetti to gum together while cooking, add a drop of vegetable oil into a salty boiling water and it will come out separately.
16. Soaking your rice with hot water and salt before cooking it, will help to remove excess starch.
17. You can use salt to parboil your rice in order to remove the starch from the rice quickly.
18. Adding salt on your cocoyam when it starts boiling helps to make it soften quickly.
19. Salt is used to sanitize your kitchen sponges. It is used to kill the bacteria, germs in them. Soak the sponge in a hot salty water.
20. Salt improves the texture of the meat as it helps to break down the tough proteins, thus tenderizing the meat.
21. When chopping/cutting vegetables, sprinkle little salt onto the chopping/cutting board, it will keep the vegetables from moving or flying around while cutting/chopping.
 
Helpful hint:

If your cutting board moves around when you're trying to use it, wet a face cloth (wring it out) and put it under the board. It'll help stop the board from sliding around.
 
Modified jalapeno popper. I guess it could be ok.

I've got a London Broil marinating for tomorrow - Soy, Worcestershire, Olive Oil, Balsamic, Oregano, Rosemary, 6 crushed Garlic Cloves, Black Pepper.

Going to do that with some roasted mushrooms and maybe mixed veggie rice.
 
Lord Chevy said:
Modified jalapeno popper. I guess it could be ok.

I've got a London Broil marinating for tomorrow - Soy, Worcestershire, Olive Oil, Balsamic, Oregano, Rosemary, 6 crushed Garlic Cloves, Black Pepper.

Going to do that with some roasted mushrooms and maybe mixed veggie rice.
Click to expand...
Tomorrow's Fettuccine Alfredo with broccoli and chicken for my lunch
 
From the late Barbara Tropp's excellent cookbook (I'll link it at the bottom in case anyone wants to check it out):






China Moon 10 Spice Powder



Whole Spices
2 tablespoons fennel seeds
10 star anise, broken into points
2 tablespoons sczechwan peppercorns
1 tablespoon coriander seeds
3/4 teaspoon whole cloves
3/4 teaspoon cumin seeds
1 1/2 teaspoons black peppercorns


Ground Spices
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon turmeric



1. Toast the whole spices together in a small dry skillet over low heat, stirring and adjusting the heat so that the spices toast without burning.

2. Stir until the spices are fully fragrant and the fennel seeds and lighter-colored spices are lightly browned, about 5 minutes.

3. Stir in the ground spices.

4. Using a spice grinder or a clean coffee grinder, grind the mixture finely.

5. Store in a tightly covered jar



China Moon Cookbook Paperback – October 1, 1992
 
 
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