Saturday, August 27, 2011
Wednesday, August 24, 2011
Sunday, August 21, 2011
Saturday, August 20, 2011
1 pound pasta
8 ounces (two balls) of mozzarella
6 roma tomatoes (deseeded and chopped)
1/2 cup parmigiano reggiano
15 fresh basil leaves (or 1 tablespoon dried basil)
7 strips bacon
5 tablespoons balsamic vinegar
3 tablespoons olive oil
Salt (to taste)
Heat water over high heat. While water is coming to boil, place bacon in a sauté pan and warm over medium high heat. Cook until crispy but not burned. While bacon is cooking, cut the mozzarella into small cubes, and place them in a large bowl. Cut tomatoes in half, Seed them and cut them into small cubes, and places them into the large bowl. Now that the bacon is done, remove the bacon and cut into ½ strips and set aside.
By now, the water should be boiling. Add salt and put in pasta (preferably shells). Poor over tomatoes and mozzarella the balsamic vinegar and olive oil and stir together. Chiffonade the basil leaves and set aside. When the pasta is cooked and still al dente, remove front heat and poor into a colander. Once in colander, run cold water over it until pasta is cooled. Shake off excess water and place pasta in large bowl. Place bacon, basil, and parmigiano over the pasta. Incorporate everything. Add salt to taste. Enjoy.
Thursday, August 18, 2011
Tuesday, August 16, 2011
Monday, August 15, 2011
4 medium potatoes, peeled and cut into wedges
Salt and freshly ground pepper
3 ½ pounds bone-in chicken legs, thighs or breasts, skin removed
3 tablespoon olive oil
2 medium onions, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
½ cu dry white wine
1 tablespoon fresh lemon juice
1 medium lemon, sliced and seeded
Scatter the potatoes in the slow cooker and sprinkle with salt and pepper to taste. Pat the chicken pieces dry with paper towels and sprinkle with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken pieces and cook until nicely browned on all sides, about 15 minutes. Place the chicken on top of the potatoes.
Add the onions to the skillet and cook until softened, about 5 minutes. Stir in the garlic and oregano and cook for 1 minute more. Add the wine and lemon juice and bring it to a simmer. Pour the mixture over the chicken and potatoes.
Cover and cook on high for 3 hours or high for 5 hours. Tuck the lemon slices around the chicken pieces and cook for 1 hour more, or until the potatoes are tender and the chicken is cooked through. Serve hot.
Here are a couple photos. (In true Italian fashion, the dish looks like it was made at home. Nothing fancy, just good, hearty fare. Must say, the lemons are a must. In fact, splash a little more than called for at the end to liven up the taste.)