Rustic Chicken Thighs braised with Fennel, Artichokes and Lemon

Maroscooking

This is a one-pan meal that is delicious and easy to make. I love to serve with mashed potatoes, but roasted potatoes and rice would work well. Be sure to use a high quality heavy bottom pan that can be transferred to the oven. This will ensure you get a great sear and give the chicken a beautiful golden crust. I love the flavor of the veggies as they braise the chicken in a little wine and lemon. Look for frozen artichokes for best results, but you could rinse the canned ones as a substitute. This is a nice make ahead option for a busy family.

Serves 4-6

Ingredients:

  • 6 bone in skin-on chicken thighs
  • 1 large fennel bulb, thinly sliced
  • 6 shallots, thinly sliced in rounds
  • 12 oz frozen artichoke quarters, thawed
  • 2 lemons, sliced
  • 1/4 cup wine
  • kosher salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoons unsalted…

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Bread Pakoda (Bread fritters)

Have you heard of Bread
Pakoda? Bread Pakoda is a very famous Indian street food that is served during teatime
and at times during breakfast. There is just something divine about potato stuffed
bread coated in chickpea flour and fried in hot oil! A bite into these
delicious Pakodas are sure going to make your day super special! They are
paired amazingly well with hot cup of tea! They are not the healthiest snack to
binge on, but they are definitely worth having them once a while.

Pakodas in general are always
a hit in my house! We love to indulge in fried stuff once in a while especially
when it rains. I guarantee every house hold has their own unique recipe when it
comes to making this recipe, however mine is very easy and simple to follow! I
hope you all get to try this delicious recipe and serve…

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Zucchini Fritters

What do you do when your garden gives you an abundance of zucchinis? You make fritters! If you ever had potato fritters, than you will love these!  This recipe is quick and easy to make. These fritters make a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy! These are gluten free, grain free, low carb, and keto friendly. Zucchinis are the juiciest vegetables out there! To get the ultimate crispy fritters make sure to squeeze out all the excess water out of the zucchini. If you mess up this step, you will end up with soggy fritters. So, make sure you spend a good 15-20 minutes doing this!

If you bake them, they are around 50 calories per fritter, so you can eat them guilty free! If you are following a low carb or keto…

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Cheesy Spinach Bourekas

Bourekas are a family
favorite and not just because they are uber delicious, with all the flaky
layers of butter dough. It is because they are so easy to make. Truth be told, this
recipe is extremely easy and quick because the pasty puff is store brought. It
would take me hours if I prepared the pasty puff dough at home. It is possible
but just very time consuming. This was perfect quick filling meal after work on
a weekday night!

If you didn’t know, Bourekas
are a middle eastern pastry dish. They are generally savory and filled with
meats, cheese and or vegetables, with either a thin pasty or puff pastry crust.
This particular recipe is vegetarian, although it is not vegan since it goes
contain cheese and eggs. I have been trying to add more leafy greens to our
diet, so thought let’s make spinach Bourekas. After experimenting…

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Cream of Mushroom Soup

Dreaming about creamy, dreamy rich mushroom soup? I am pretty sure I have got your mushroom fantasies covered with this recipe! I don’t think there is anything better than a creamy mushroom soup to warm you from the inside out on a cold day! And nothing compares to homemade cream of mushroom soup, of course, because not only is it prepared with fresh, natural ingredients, but also with lots of love and nurture which makes each spoonful taste extra special and luxurious. You definitely can’t get all that out of a can! I encourage you to ditch the can of mushroom soup and try this homemade. Honestly, once you make this soup, I assure you that you will be going back to this recipe quite often!

This soup is perfect meal to enjoy during busy weekdays, cold weather or holidays. We love it because it is very creamy, rich and…

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Italian Fries | Shutterbean

Italian Fries | Shutterbean

Apparently on the post below this today (12/13/2019) I promised more than one Italian Fries recipe. I must have stated it all wrong. The first recipe has no pictures and is at the top, the second recipe, with pictures is polenta fries. And afterward there are other recipes.

So I offer some more Italian Fries, but the first recipe for Italian Fries was wonderful. It had no picture I could transfer to my page.

Italian style French fries with garlic and rosemary.

Italian French Fries | Comfortable Food

Italian French Fries | Whats Cookin Italian Style Cuisine Blog

Italian Stick Fries | Mad Hungry

Italian Stick Fries | Mad Hungry

I couldn’t get a picture on this. It was too crazy a good recipe to miss. The picture on the blog is perfect too! Serving suggestions, is most definitely at least a 1/3 pound to 1/2 pound lean homemade cheeseburger with your choice of favorite lettuce and pickle or lettuce and tomato or the works! Maybe a little green pepper and cucumber and fried onions. Too much? Okay, pickle spears on the side, just the green pepper, cucumber, fried onions, tomato and iceberg lettuce.

So I included a second french fry recipe. (I find it hard to live without french fries, I should confess.)

Polenta Fries | All Recipes

Now polenta fries, you might need to be reminded, so I will, are made of cornmeal, like regular polenta, but the polenta is fried into shaped sticks and so it tastes like delicious fried greasy polenta. (You can also make these a little bigger, like 3 times the size and stuff a small stick of mozzerella in the middle that will melt and call them polenta dumplings — I will try to find a recipe for it and put it at the bottom of this.)

Polenta fries really are something for a regular dinner entree plate, like maybe a regular slice of beef, not a burger, but definitely also a large salad.

I couldn’t find a recipe for that. So, I will just add a turkey chili recipe I think should be delicious with these polenta fries. (The mozzarella addition is probably a huge mess to fry in; I’m seriously not an expert cook and I would hate for anyone to ruin their pan or anything. So withdraw the suggestion, please, but all the same — it’s a delicious thing. Maybe I can find the simpler polenta and cheese recipe I like to refer to always on Facebook. I will try that another time.)

Easy Homemade Chili | The Martins Kitchen Blog

 

Polenta Pie with Cheese and Tomato Sauce | Epicurious

 

…. Addendum.

I really don’t know how to explain recipes if I can struggle through with the few I know by myself. Right now, my health doesn’t allow me to do much cooking. (I’m alright ordinarily but cooking is just added work and I don’t like to cook. I eat prepared food or carry out or else someone cooks for me sometimes at some point; that’s about it.)

I can’t stand sending people to heck with a recipe I don’t know how to explain well. And my cooking is too simplistic to be interesting besides.

Generally, after you make the polenta. I have to bring you out to there on your own, because that would be an entire paper I would have to research again and I’m very wary of telling people to cook polenta. (You should know it pops and is as hot as boiling oil and you have to stir it while it’s popping. No one should tell anyone to cook polenta! But they do. But I’m not one of those people.)

You have to firm up the polenta (soup) from the bake up in the fridge a little bit so it can be fried and used up easier. And take about what looks like a good dumpling size of it with a spoon onto a working ceramic bowl and a cut piece of mozzarella from a cheese round, or else, sliced mozzarella is good but cut in sticks and plated on top of each other to fit inside the polenta dumpling.

So you have about a 2 x 3 inch dumpling maybe or maybe that’s too large, something under that size, whatever works best for you. Place the mozzarella strips onto the flat side of the open polenta, put up another slice of open polenta on top and form it into a dumpling of that size or what you’ve chosen.

Have the pan full of maybe no more than about what? 1/4 inch of vegetable oil — I prefer to work with vegetable or peanut oil because I’ve been through every other kind of oil and I am tired of them, especially EVOO. But use what oil you like to taste best, because this will be soaked in it and taste like it and I prefer to taste less oil in my polenta. Some people love the taste of olive oil in their fried polenta, I do not prefer that taste too much.

Then begin by putting in one or two, if you’re expert, three of four, no more, dumplings into the frying pan when it’s warm oil to get started and turn them from side to side with a spatter screen available to save your arms from getting spattered on. You have to be sort of athletic at this point. That’s why I hate giving this dish out. When the polenta looks like it’s browning it’s done. Or it will taste burnt if you get it too brown. The mozzarella should be pretty well melted by then too.

If you have some tomato sauce that you like, especially; or salsa; then use that as a dipping sauce.

This is a nice appetizer dish that goes with all sorts of things — chicken wings, actually, also, chicken nuggets, tapanede, guacamole (if you like that kind of thing, I do), nachos (actually) if you can take all that maize (I can), also, chili; veggie pizza. It’s up to you. Not everyone will like this.

Barbecued Turkey Wings And Drums Chinese-style by mystic75 at www.grouprecipes.com

This recipe looked so good. I was in the mood for turkey parts somewhere in the December menu list and I also wanted something slanting a little Asian. And I found this recipe, but there’s no picture.

Barbecued Turkey Wings And Drums Chinese-style by mystic75 at www.grouprecipes.com

BBQ Turkey Wings (2nd link) with directions complete

(If you don’t want to click through to the directions on the first link, use the second link.)

This is a picture of Hot Sauce and Brown Sugar Turkey Wings, link here:

Delicious Turkey Wings | Recipezazz

And one last try to convince everyone how wonderful turkey parts prepped some delicious way can be; link here:

Slow Cooker Asian Turkey Wings | Food & Wine

Naga Pork Curry / Naga Style Pork / Naga Pork Recipe

At My Kitchen

Let’s learn today a traditional and authentic Naga style pork recipe. An easy and simple recipe which anyone can master it with the right ingredients in hand.

Pork is one of the intregal part in the life of the Nagas. No festival or occasion is complete without pork dishes. This is an authentic pork dish of Nagaland. It is zero oil dish.

Naga Cuisine uses very limited spices and mostly the dishes are boiled and zero oil dishes. This dish is also prepared using very few ingredients.

This is a delicious and exotic pork curry with amazing aroma and flavor cooked with simple ingredients and simple cooking technique. Enjoy it with piping hot steam rice along with chutneys and boiled vegetables and side dishes. That’s how the Nagas relish their meal. So simple, healthy eating and soulful.

Pork With Bamboo ShootandSmoked Pork Curryare very famous in naga…

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Vitello Tonnato Recipe – Veal Slices with Tuna and Caper Sauce

Authentic Italian Recipes from Nonna Box

Vitello Tonnato first began appearing in cook books in the 19th century because Piedmont was allied with Liguria where tuna was canned along the coast.

At this time, also, lemons and capers from Sicily and a variety of olive oils from the rest of Italy started to arrive in Piedmont and the tonnato sauce was born because the tuna was simply another ingredient in this sauce.

With the Piedmontese love of very young meat, like the veal, this dish was just waiting to happen. This is great for entertaining because the sauce can be made a day in advance and the meat can simply be popped in the oven when you get home.

Vitello Tonnato ? Veal With Tuna Sauce and Capers

This is one of the most famous Italian antipasto platter, sometimes served as a more filling course.

Ingredients for the Veal

  • 1.25 kg piece boneless veal topside
  • 1…

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Caponata Recipe – The Best Sicilian Eggplant Appetizer

Authentic Italian Recipes from Nonna Box

Caponata is a Sicilian appetizer that is made from eggplant, and since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe. Throughout Sicily, there are countless variations of Caponata, some with octopus, seafood or with pinenuts and raisins, but Nonna’s recipe adds potatoes and bell peppers, which is what I grew up on and is my standard for a delicious Caponata.

My favorite way to eat it is by toasting some ciabatta bread slices and piling some room temperature Caponata on top of each slice.

Let?s dive into the history of this delicious Sicilian Appetizer.

What is Caponata?

Greeks, Normans, Carthaginians, Arabs, Spaniards and the French have dominated Sicily over the centuries, influencing and gradually enriching the local cuisine.

If you add to this mix of cultures the products of the sea, you can easily guess the reason for its unique cuisine.

It is…

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Traditional Sfincione Recipe [Authentic Sicilian Pizza]

Authentic Italian Recipes from Nonna Box

Pizza is a widespread food in cuisines across the world. However, in every country, every region and even in every town, what ?pizza? means may vary.

One area may prefer a ticker crust while other opts for thinner. Some places put cheese on before sauce, and others might skip sauce all together.

However, if you are looking for an authentic Sicilian Pizza, then you are looking for Sfincione. Let?s take a look at this delicious, specialty pizza.

History of Sfincione

Various kinds of rustic breads, loaded with topping and typically a tomato-based sauce, were common in Italy out of a need to prepare long-lasting foods that were easy to take from home.

Sicilian pizza was developed to fill the need (and the bellies) of workers for a meal that would fuel them throughout the day. Sfincione started in just such a way.

It was inexpensive, easy to make and…

View original post 937 more words

Tomato Passata Recipe [Passata di Pomodoro]

Authentic Italian Recipes from Nonna Box

Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.

It is indeed part of Italian culture, not merely a kitchen necessity.

What is Tomato Passata?

At its core, tomato passata is simply a tomato puree. However, true passata di pomodoro is a little more complicated than just pureed tomatoes.

There are a few characteristics that define tomato passata and set it apart from basic tomato puree. At first, tomato passata is strained through a sieve to remove the seeds from the puree. This extra step isn?t always present when making a tomato puree.

Also, passata is never cooked but always bottled or used in its uncooked form. Tomato puree, on the other hand, is often cooked before canning or…

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Pandoro cannoli without cooking 4 ingredients – ricettedelcuore

(Ricotta vaccine just means ricotta that is as fresh as possible, rather than your average ricotta in a container, the ricotta you might find freshest in the deli, if available; but you can use cannister ricotta. The vaccine is just fresher for the overall delivery of the dish; but it will taste the same only firmer. Vaccine is an old school slang to say “fresh” — as if it was just “vaccinated,” but no, it isn’t.)

 

Pandoro cannoli without cooking 4 ingredients – ricettedelcuore

Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

(I wish I could say I’m getting this for Christmas.)

(But I can’t say it. The Auto-Drivers Union would take away my license and then I’d have to walk beside it while someone else wheel-drove at a creeping pace into my garage…. You know? They make these cars as miniatures first and that’s how you buy them, as a pre-designed order, then, when they get to you, you just enlarge them in your garage in the auto-enlarger. So it’s not really that big of an expense…. OK! Now I have completed a real post from my Facebook onto my blog and I haven’t even told my Facebook Page about it. I hope that makes everyone happy with why I don’t post too much like I do on Facebook.)

What a nice car.

Gordon Murray’s McLaren F1 Successor T.50 News, Specs, Photos

Morzello Recipe (Morzeddhu alla Catanzarisi) – Yellow Zafferano Recipe

Also one of my favorite dishes since early childhood, believe it or not. But it is. You must have a very strong stomach to stomach this dish … to this day I cannot understand how you would call it, a stew, a soup? A dish, is what it is. Our family just calls it tripe. This recipe (made by Italians), calls it soup. It is very thick, saucy, difficult and filled with the important meats that are usually refused to the ordinary table. But so it is an important dish and one that places you in with the indiginese of the land (like myself).

Well I can’t give the advice twice I guess, but I couldn’t dream of also leaving it out of an ethic holiday list for December as I have planned. Extremely ethnic, persons with the rare distinction in their belts of game meats and especially offal offering meats (that the grocery stores sell of course), will treasure to add this recipe to their lists.

So I have posted it. But otherwise, I predict, it could ruin your holidays.

 

Morzello Recipe (Morzeddhu alla Catanzarisi) – The Recipe of GialloZafferano

The original recipe of the husbands with very soft cream | Primo Chef

No this isn’t pornography or food porn.

I actually thought about it for a good long minute, maybe a second.

It made me laugh pretty silly and then I thought, I couldn’t do otherwise, but publish it to CPR Blog the way google translate translated it, because anyone clicking to the page using google translate would immediately see it this way.

Besides, it makes for a good explanation. The dessert is known as a Maritozzo, also, Maritozzi (plural). It CAN be eaten for breakfast but it’s also good for dessert: bready, sweet cream puffs are breakfast for Italians and many Europeans I remember. This is basically a bready, sweet cream puff.

The word Maritozzi, is similar to marito — meaning a husband in Italian. I have also heard literalists, I mean good people and speakers, call these “husbands” for the ordinary value of the translation; so for that matter, it has been used this way. But I haven’t heard this in a very long time. Being primarily Italian, it didn’t take but a few months of my life dedicated to the kitchen table, before Maritozzi was a staple of dessert demands on my wish list in early childhood. I can’t imagine anyone with a love of cream puffs not having Maritozzi on their list of things to make for a delightful experience.

 

The original recipe of the husbands with very soft cream – Primo Chef