Carla's Kitchen Capers: Chicken Cacciatore alla Carla

Carla's Kitchen Capers: Chicken Cacciatore alla Carla: Because Hubb's and I do not like dark meat chicken I modified this classic Italian recipe to our liking. I would have preferred to use spl...

Chicken Cacciatore alla Carla

Because Hubb's and I do not like dark meat chicken I modified this classic Italian recipe to our liking. I would have preferred to use split breast on the bone but all I had on hand was boneless breast. Actually anytime I research recipe's I always put my own spin on it, replacing ingredients I don't like or have and substituting with one's that I do. For the cacciatore I used:

1-1 1/2 lb boneless chicken breast

1 10 oz pkg button mushrooms

1/2 onion diced

1 large carrot diced

2 red and 2 green hot cherry peppers seeded and diced

3-4 cloves of garlic smashed and peeled

1 24 oz can of whole tomatoes squeezed with my hands

1 14 oz can petite diced tomatoes

1/2 cup red wine

1/4 cup olive oil

3 tablespoons butter

about 1 tablespoons combined chopped fresh oregano and time

one small fresh bay leaf

flour to toss chicken in (about a cup seasoned with salt and pepper)

more salt and pepper to taste

Add oil and 2 tablespoons of butter to a large skillet, toss chicken in flour and brown on all sides (do it in batches so not to steam) remove from the pan and set aside. Next add onions and carrot to pan and sweat for about 3-4 minutes, add mushrooms and cook until brown, season with salt and pepper. Add red wine and cook until all liquid is reduced. Add tomatoes, bay leaf, herbs and cook for about 1/2 hour, add last tablespoon on butter, meanwhile set a pot of salted water to boil and keep the sauce simmering. 

At this point when the water comes to a boil add the chicken to the sauce and throw the pasta. Today I was a little bored so I made some homemade fresh fettucini, I won't post the recipe because there are already a million recipe's available on-line, but any pasta of your choice will be perfect. Toss together and you're going to be in heaven. 

*Garnish with grated romano

**Some garlic bread would be a perfect accompaniment 

***Also a nice glass of wine and share the love <3

Carla's Kitchen Capers: Shrimp Pico de Gallo Alla Mi Amigos

Carla's Kitchen Capers: Shrimp Pico de Gallo Alla Mi Amigos: Looking for a refreshing summer lunch or appetizer on a hot summer day this is it!!  My amigos at work taught me how to make this and its ...

Shrimp Pico de Gallo Alla Mi Amigos

Looking for a refreshing summer lunch or appetizer on a hot summer day this is it!!  My amigos at work taught me how to make this and its simple, healthy and so yummy. When ever I make this for family or friends they love it. Simply dice:
1 lb of cooked shrimp
2 tomatoes seeded
4 scallions 
1-4 serrano chilli's (depending on how much heat you can take)
1/2 cup chopped cilantro
juice of 2 limes
salt and pepper to taste
toss all together and let sit in the fridge about an hour so all the flavor blend.

You can serve with store bought tostadas, tortilla chips or like my amigos like on saltine crackers, but today I had some fresh tortilla in the fridge so I decided to fry up my own tostadas in veggie oil until crisp and season with salt and pepper straight out of the oil. Put this out at your next party and it will certainly be a big hit!!
*you can use any kind of onion you like white or red is good too
** if you don't like too much heat use jalapenos instead and take the seed and ribs out
***don't waste you money on large shrimp the medium or small are cheaper, your going to dice them so it really doesn't matter
****a nice cocktail that goes really good with this is a michelada....blog coming soon ;)

Carla's Kitchen Capers: Pasta with Spinach,Sage and Lemon in Brown Butter ...

Carla's Kitchen Capers: Pasta with Spinach,Sage and Lemon in Brown Butter ...:   Simple, easy, quick and delicious!! I love sage so this is one of my favorite pasta dishes to make. I jazzed it up with the addition of fr...

Pasta with Spinach,Sage and Lemon in Brown Butter Sauce

  Simple, easy, quick and delicious!! I love sage so this is one of my favorite pasta dishes to make. I jazzed it up with the addition of fresh baby spinach and lemon zest, then topped it off with seasoned panko bread crumbs.

1 stick of butter
1/2 cup fresh sage leaves sliced
3-4 cups fresh baby spinach
the zest of 1 lemon
1lb pasta of your choice
salt and pepper to taste
grated cheese for garnish
melt the butter in a frying pan until you see just a hint of brown (do not burn), add the sage leaves and turn off the flame. Now just wait for the pasta to cook and toss with brown butter fresh spinach and 1/2 of the lemon zest right in the pan you browned the butter in, turn the flame back on until the spinach wilts. Season with salt and pepper and add some of the starchy pasta water if needed.


For the seasoned crumbs:
1 cup of panko
more fresh sage sliced
the rest of the lemon zest
about 1-2 tablespoons of olive oil
salt and pepper
Toss all together until mosit


Top the pasta with the seasoned crumbs and garnish with grated cheese right before serving. 
* A nice glass of white wine and your in heaven!!
** Do not walk away from the butter when your browning it trust me it will burn in the blink of and eye!!
*** Delicious dinner in 20 minutes, what's better than that??

Carla's Kitchen Capers: Grilled Pork Butt and Savory Grits

Carla's Kitchen Capers: Grilled Pork Butt and Savory Grits: I was feeling like a little southern food this Memorial Day instead of just plain old burgers and dogs. I decided to grill a pork butt lon...