Meal Plan

Monday:
B
L:  Ladybug Pasta
D:  Chicken Parm Subs

Tuesday:
B:
L:  Apple Sandwich, Tortilla Pinwheel, Fruit Kabobs
D:  Sweet and Sour chicken

Wednesday:
B:
L:  Pita Pizza
D:  Chicken Nuggets

Thursday:
B:
L:  Veggie Quesadilla
D:  I'm going to Radio City!!  The boys are going to Pizza Hut (I guess the rest of the week is pretty healthful, so....)

Friday:
B:
L:  Caprese Pasta
D:  Separate ways

Saturday:
D:  Out at a party!

Sunday:
D:  Morrocan Fish with Mango and Couscous


Have a great week!  I'm shooting for at least one post this week.  We shall see!

Meal Plan Monday!

Another crazy week on tap, between my husband traveling on Monday and Tuesday, Thanksgiving, and Black Friday, our food is all over the place.

The plan:

Sunday:
Chicken Parm Casserole

Monday:
B:  English muffin
L:  Ladybug Pasta
D:  Stew

Tuesday:
B:  Carrot Cake Muffins
L:  Leftover Stew, hopefully!
D:  Crockpot Chicken Taco Soup

Wednesday:
B:  Overnight Oatmeal
L:  Leftover Stew, Ladybug Pasta, or Soup
D:  Pizza Night

Thursday:  Turkey Day!

Friday:
Ravioli Bake (Martha Stewart)

Saturday:
Weeknight Chicken Cacciatore

Have a fabulous week and a very happy Thanksgiving!

Meal plan Monday

I keep meaning to post what I've been making, but it just hasn't happened at all lately.  The combination of laziness and my new schedule's demands of staring at the computer all workday long have me not interested in the computer at all at night.  Hopefully this week will be different.

Anyway, here's what's on tap.  A lot of the meals planned for last week went out the window with me working only three days and two of the three boys staying home the whole week.  Monday looks like everyone will return to school so maybe our lives will return to normal.

Monday: 
B:  Fruit Smoothie with English muffin
L:  Salsa Chicken
D:  Chicken Parm Casserole

Tuesday:
B:
L:
D:  Vegetarian Fajitas

Wednesday
B:
L:  Quesadillas, using last night's veggies
D:  Cheesy Baked Shrimp with Roasted Tomato Quinoa

Thursday
B:
L:
D:  Pecan Crusted Chicken Tenders with Steamed Broccoli


Plus, these meals that didn't get made last week:
Swiss Mushroom Burger
Weeknight Chicken Cacciatore
Chicken Teriyaki Burger
White Cheese Lasagna


Have a great week; I hope it's normal for all of us!

Meal Plan Monday....

trying to get back to normal....

Sunday 11/4:
Lunch:  Greek Veggie Wraps
Dinner:  Swiss Mushroom Burger

Monday:
B:  English muffin with PB, banana, and blueberries
L:
D:  Eggplant Panini

Tuesday:
B:
L:
D:  Pressed Ham and Pear Sandwich (Everyday food)

Wednesday:
B:  Muffin Quiches
L:  Khalil's Turkey and White Bean Chili (Everday Food)

Thursday:
B:  Make ahead Oatmeal/Yogurt
L:  Egg Salad in Pita
D:  Chicken Teriyaki Burgers

Friday:
B:  Mini Pancake Muffin
L:  Southwest Quinoa Salad
D:  White Cheese Lasagna

Saturday:
B:
L:
D:  tortellini with Creamy Tomato Sauce

Chicken Marsala Pasta

I stumbled across this recipe on Pinterest, and was surprised to find the pin pointing to What's Cooking, Chicago?, since I know of Joelen from a message board.  I was super happy to discover this comes originally from my heroes at America's Test Kitchen, so I knew it would rock.

Rock, indeed.  This was awesome.  It came together super fast (I love how accurate ATK is at getting even disorganized me with food on the table within 30 minutes) and the flavor is amazing.  Everyone in the family enjoyed it, and we're all looking forward to having the leftovers for lunch this week.

My photo is horrible, and for that I apologize, but go check out Joelen's photo, which is as amazing as the dinner!

Creamy Marsala Pasta Source:  America's Test Kitchen via What's Cooking, Chicago?
2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Makes: 4-6 servings

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

Meal Plan Monday

**I don't know why this didn't post at 8am on 10/15, as planned...**

I resolve to post at least three times this week.  I have been cooking and photographing, but spending all day in front of a computer has kept it in my bag in the evening.  But I want to record the good stuff I've been making in the past few weeks, including a delicious apple cake!

Here's what's up this week...  a few things were on last week's menu, but didn't get made due to evening around here being SO CRAZY this year.  I hope we fall into a routine and things aren't so nuts sometime SOON.

Monday:
B:  Overnight Refrigerator Oatmeal
L: Lasagna Wontons
D: Stir Fried Pork and Snow Peas
Tuesday:
B:  English Muffins
L:  Leftover Roast Chicken
D: Hawaiian Chicken Sandwiches (Crock Pot)
Wednesday:
B:  Cottage Cheese and Fruit
L:  Pizza Quesadilla
D:  Monterey Chicken
Thursday:
B:  Apple Pancakes
L:  Sunbetter and Jelly
D:  Italian sliders
Friday:
B:  Waffles
L:  Chicken Ravioli Soup
D:  Pierogie Bake
Saturday:  Chicken Marsala Pasta
Sunday:  Jill Biden's chicken Parm

Have a great week!

Nectresse Review

This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

I do not like artificial sweetener; I worry about the potential risks of the chemicals in the product and I HATE the taste.  Of course, I know there are risks associated with regular sugar too.  So I was both interested and skeptical when NECTRESSE™Sweetener arrived on my doorstep.

 

First, I tried the product in my tea.  I wasn't a huge fan, but must make a note that I usually drink tea without any sweetener at all.  I then tried it in coffee and while it wasn't bad, it would take me some getting used to.  I then had a friend over and offered it when she asked for a cup of tea; she is an artificial sweetener user and said she really enjoyed it.

 

Nectresse is an interesting blend of no calorie sweetener and all natural (read:  no artificial junk); it's made from "monk fruit," and seems to be 150x sweeter than sugar; this is the only 100% natural sweetener made from fruit in my grocery store.

 

also made a video about the product; you should check it out!

 

 

 

You can get a FREE sample of NECTRESSE™Sweetener by visiting the Nectresse sample site.  Also take a look at the Nectresse Facebook page.

 

Nectresse Review

I do not like artificial sweeteners; I worry about the potential risks of the chemicals in the product and I HATE the taste.  Of course, I know there are risks associated with regular sugar too.  So I was both interested and skeptical when Nectresse arrived on my doorstep.

First, I tried the product in my tea.  I wasn't a huge fan, but must make a note that I usually drink tea without any sweetener at all.  I then tried it in coffee and while it wasn't bad, it would take me some getting used to.  I then had a friend over and offered it when she asked for a cup of tea; she is an artificial sweetener user and said she really enjoyed it.

Nectresse is an interesting blend of no calorie sweetener and all natural (read:  no artificial junk); it's made from "monk fruit," and seems to be 150x sweeter than sugar; this is the only 100% natural sweetener made from fruit in my grocery store.

Lisa Ling also made a video about the product; you should check it out!



You can get a free sample by visiting the Nectresse sample site.  Also take a look at the Nectresse Facebook page.

Meal Plan Monday!

A short week this week means easier breakfasts and lunches for an extra day; YAY!  This was LAST WEEK'S meal plan; I don't know why it didn't post.

Monday:
Dinner--Tempeh Tacos

Tuesday:
Breakfast--Overnight Oatmeal.  Really enjoyed the mango-almond combo last week.
Lunch:  Mac and Cheese.  I used the ATK skillet mac and cheese.
Dinner:  Stuffed Peppers (dangerous because I haven't found a recipe I plan to use)

Wednesday:
Breakfast--Egg Muffin
Lunch--Mini Burritos
Dinner--Meatballs

Thursday:
Breakfast--Waffles
Lunch--Meatballs
Dinner--Rotini with Summer Vegetables (America's Test Kitchen Best 30 Minute Meals)

Friday--MY BIRTHDAY!!!!
Breakfast--Hard boiled eggs and fruit
Lunch--Tomato Soup with Cheese and croutons
Dinner--Pineapple Glazed Chicken

Saturday:
Out with Mom and Dad

Sunday:
Pasta Norma

Meatless Monday--Cheese Tortellini Salad

My sons have not been eating dinner so much lately.  They wake up starving and their dad and I are frustrated.  So when I searched the trusty Google Reader for meatless meals, this recipe from Ezra Poundcake made the cut.  I knew that even if the boys didn't eat the salad itself, there was no doubt they'd eat the tortellini and the gorgeous cherry tomatoes from the CSA.

And that's exactly what happened.

This salad was tasty and surprisingly filling.  I wish I'd nixed the Parmesan and instead added chunks of mozzarella cheese.

Cheese Tortellini Salad Source Cooking Light Mix & Match Low-Calorie Cookbook via Ezra Poundcake
    1 (9-ounce) package fresh cheese tortellini
    2 cups halved cherry tomatoes
    2 cups fresh spinach leaves, coarsely chopped
    1/2 cup chopped pepperoncini peppers
    6 tablespoons (1.5 ounces) shredded fresh Parmesan cheese
    1/4 cup capers
    1/4 cup chopped fresh basil
    1 (16-ounce) can navy or Great Northern beans
    2 tablespoons fresh lemon juice
    1 1/2 tablespoons extra-virgin olive oil

    Cook the pasta according to package directions, omitting the fat.
    Meanwhile, combine the tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl.
    Drain pasta; rinse with cold water.
    Add pasta, lemon juice, and oil to the tomato mixture. Toss gently. Serve immediately.

Meal plan Monday!

Here we go, Week 2!

Monday:
B--Waffles and yogurt
L--PB&J, melon, veggie (TBD)
D-Eggplant Parm with Garlic Bread

Tuesday:
B--Mango Almond Refrigerator Oatmeal
L--Chili with Tortilla chips and fruit
D--Slow Cooker Greek Chicken

Wednesday:
B--Muffin (store bought?)
L--Egg Salad
D--Chicken Nuggets

Thursday:
B--Egg muffins
L--Leftover chicken nuggets with melon
D--Roasted Tomatoes with Burrata and Pesto

Friday:
B-- Banana Roll Ups
L--Mango and Black Bean Salad
D--Divine Chicken

Saturday and Sunday are currently up-in-the air!

Recipe Swap: Buckeye Brownies

When it comes to brownies, I love the corner.  Yeah, the middle pieces are softer, but I like the crisp edges that comes with the corner pieces.

For this week's recipe swap theme of desserts, I was given Buckeye Brownies from Kickin it in the Kitch.

When I made the batter, I was VERY concerned; it was way thicker than brownie batters to which I am accustomed and I thought I must have missed an egg or something.  In reality, they were perfect!  Thick and rich and decadent, and I loved the soft layer made of condensed milk and peanut butter.  These were a big hit with me and my boys, and they'll be going in lunchboxes this week.

I considered doubling the recipe and making it in two pans so as to not have leftover condensed milk, which I might do next time, but this time I made the recipe as written and saved the milk in a jar in the fridge.

Thank you to Sarah for hosting another great swap and Stef for sharing a great recipe.  Apologies to both of you for the lateness of my post!

What about you; which part of the brownie pan is your favorite?

Buckeye Brownies
Source: Adapted from Cookies and Cups via Kickin it in the Kitch

Ingredients:
For the brownie portion (original recipe here)
1/2 cup (1 stick) unsalted butter
1 1/8 cups sugar
2 large eggs
1 1/8 cups Dutch-process cocoa (regular cocoa is fine too)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 tablespoon vanilla extract
3/4 cup All-Purpose Flour
1/2 cup coarsely chopped peanuts

1/2 can sweetened condensed milk
1/4 cup peanut butter

Directions:

1. Preheat the oven to 350°F. Lightly grease an 8x8 baking pan.

2. In a microwave-safe bowl, melt the butter, then add the sugar and stir to combine.

3. Crack 2 eggs into a large bowl, then beat them with the cocoa, salt, baking powder, and vanilla until smooth. Add the hot butter/sugar mixture, stirring until smooth.

4. Add the flour and stir until smooth. Mix in the chopped peanuts.

5. Pour half of the brownie mixture into the pan.

6. Whisk together the sweetened condensed milk and peanut butter. Spread over the brownie mixture in the pan.

7. Drop the remaining brownie mixture over the top of the peanut butter mixture and press down gently.

8. Bake for 30-35 minutes.

Eggplant Panini with Pesto

I hope you're having a great Labor Day!

For a long time, I was hesitant to make panini sandwiches; with no panini press and no grill pan, I had no idea how I was going to make them.  I then read a book that explained a way to make them without a press.  Then, I made the sandwich on the stove and literally piled pans on top of it, flipped, and piled again.

It's so much easier since I was given cast iron pans.

 In other news, we had this gorgeous WHITE eggplant from the CSA.  I had no idea what to expect, but it tasted pretty much exactly like your standard purple eggplant.





I made these paninis complete on the grill.  The bread obviously got a little...cajun...  but even with the blackened parts, this was a delicious sandwich!  So easy, so fresh, so tasty, and so healthful!

Eggplant Panini with Pesto  Slightly adapted from Skinnytaste
    1 large eggplant, about 12-14 oz, sliced into 1/4" pieces
    kosher salt to taste
    olive oil
    12 oz french bread (or baguette), cut into 4 pieces
    4 slices part skim mozzarella cheese
    2 tbsp pesto
    8 thin sliced tomato


1.  Preheat your grill to medium.  You can salt the eggplant, if you'd like, but I read in Everyday with Rachael Ray that modern eggplants have been bred to have the bitter out.  Do what'cha like.
2.  Brush olive oil on each side of sliced eggplant then season with salt and pepper.  Grill on hot grill until soft, about 3-4 minutes a side.  Put aside.
3.   Build your sandwich:  spread pesto over one slice of bread, grilled eggplant, slice of mozzarella, a slice of tomato, and a second piece of bread.  Spray or brush with oil, place on hot grill, and smoosh the sandwich with a heavy pan.  After a minute or two, remove pan, flip sandwich, and repeat on the other side.
4.  Slice in half (on the diagonal!) and enjoy!!

Mexican Pizza

When I told my husband we were having pizza for dinner, he told me to make sure I got spaghetti sauce and mozzarella when I went to the store.  Funny enough, I didn't need either for this version of pizza (well, I needed mozzarella, but I had a package in the fridge).

This was so incredibly tasty, and was a great end to a week chock full of delicious homemade meals.  My pizza turned out really ugly because, for some reason, we tend to have problems getting our pizza from the pizza peel to the pizza stone.  It didn't at all take away from the yum that was this pizza.

Make this for your next pizza night.  Dooooo it!!

Mexican Pizza Source:  Stephanie Cooks
Ingredients:
1 batch pizza dough
1 tsp. olive oil
1 bell pepper, sliced thin
1 clove garlic, pressed or minced
3 ounces chicken
1/2 tsp. taco seasoning
1 cup salsa
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese

Directions:
1- Preheat the oven to as hot as it will go with your pizza stone in the oven.
2- Prepare your dough, rolling it out on a surface coated in corn meal or parchment paper.
3- Heat the oil over medium heat in a skillet.  Add garlic and peppers, cooking until soft.
4- Rub the chicken breast with taco seasoning; dice the chicken. Add to the skillet, cooking until cooked through.
5-Add the salsa to the skillet, stirring well. Stir over medium heat for a couple minutes to warm through.
6- Top the pizza with the salsa mixture. Top with both cheesees. Bake 7-10 minutes on the pizza stone or until cheese is melted.
7- Serve hot.

Easy Chicken Curry with Vegetables and Coconut Scented Rice

This was so stinking good.  So, so yummy.  I feared that by adding the called for amount of curry paste, it would be way too spicy for my won't eat anything remotely spicy 5 year old, but yet, he really enjoyed it too.  My husband, who doesn't typically go for curry dishes, said "Delicious" after his first bite!

I think I overcooked the chicken a little bit here, but the flavor was still amazing.  The coconut rice was really good as well, not at all bland like rice has a tendency to be.

Easy Chicken Curry with Vegetables Source:  Melissa D'Arabian via Food Network
Ingredients

    2 tablespoons vegetable oil
    3 tablespoons red Thai curry paste
    1 yellow onion, sliced with the grain
    2 chicken breasts, cut into cubes
    Salt and freshly ground black pepper
    1 1/2 cups broccoli florets
    1 1/2 cups chopped carrots
    1 teaspoon dried basil
    3 cloves garlic, minced
    Zest of 1/2 lime
    1 1/4 cups coconut milk
    1/4 cup chicken stock
    One 14-ounce can diced tomatoes
    Lime wedges, for squeezing

Directions

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.


Coconut Scented Rice Source:  Melissa D'Arabian via Food Network
1 1/2 cups long-grain white rice, rinsed  (I used basmati rice)
1/2 cup coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon vegetable oil
Zest of 1/2 lime
1/4 bunch fresh cilantro, chopped very fine

1.  Combine rice, coconut milk, stock, and oil in a bowl and follow rice instructions or cook in a rice cooker.  (I used more chicken stock to round out the amount of liquid needed for my rice instructions).
2.  When finished, stir in zest and cilantro.

Enjoy!

"The Best" Tuna Salad

Trying to try out recipes to fill the Boy's lunchboxes this fall, I couldn't resist trying "The Best" tuna salad when I saw it on Sarah's blog. 

I used chunk tuna, which was probably a much less appetizing way to make this (interestingly, in another version, Cook's Country recommends chunk tuna for their tuna salad sandwich), but it was delicious nonetheless.  We (that's right, ALL OF US) loved this!  It wasn't until I made this that I realized my mom used to put onion in tuna salad, as well as celery, so I had a feeling it would be nostalgic for me, and while it was, it had some flavors Mom never put into my childhood tuna salad sandwiches.

Give this one a try some day for your lunch; you will not regret it!

The Best Tuna Salad Source:  Cook's Country Magazine via I Was Born to Cook

3 cans solid white tuna packed in water
2 tablespoons extra virgin olive oil
1/4 cup minced onion
2 teaspoons lemon juice
1/2 teaspoon sugar
salt and pepper
1/2 cup plus 2 tablespoons mayonnaise
1 celery stalk, finely chopped

Drain tuna and pat dry with a paper towel.  Microwave oil and onion for about 2 minutes, until onion begins to soften.  Mix with tuna, lemon juice, sugar, and 1/2 teaspoon each of salt and pepper.  Let marinate for 10 minutes.

Stir in mayo and serve.

Light Chicken Enchiladas

When I sit down to meal plan, it takes forever.  One site I often visit is the Food Network site, focusing in on Food Network Magazine because I love their stuff but no longer subscribe.  I came across this one and was intrigued; I love making chicken enchiladas, though they tend to take a long time to make, and am always looking for different methods to try.

This was definitely a different method!  Though I've made enchilada sauce from scratch before, it's never been so fresh tasting.  The sauce was quite delicious on this one.

One issue I had with this was that I used our preferred flour tortilla shells instead of corn ones, which meant that 1/2lb of chicken was not enough to feed the whole family.  My husband had an issue too; his problem was that the filling was pretty bland, being basically just chicken and cheese. 

The short is that this is a great change of pace, and definitely a tasty was to lighten up your chicken enchiladas, but you will miss the standard kind too!

Light Chicken Enchiladas Source:  Food Network Magazine
    2 tablespoons extra-virgin olive oil, plus more for brushing
    1 to 2 jalapeno peppers, seeded and sliced
    3 cloves garlic, smashed
    1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme
    1 medium white onion, minced
    1/2 pound skinless, boneless chicken breast, halved lengthwise
    Kosher salt
    3 to 4 tomatoes (about 1 1/2 pounds), cored and roughly chopped
    1/2 teaspoon ground allspice
    8 corn tortillas
    1 1/2 cups shredded muenster cheese (about 6 ounces)
    1 cup mixed fresh parsley and cilantro, chopped

Directions

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

Turkey and Watercress Stuffed Portobellos

On a string of hits from Everyday with Rachael Ray, I wanted to make this delicious sounding meal, but could not think of a way to make it meat free; instead I substituted ground turkey for the ground beef.  I know there's got to be a way to make it meat free without using tofu (I wonder, though, how it would be with tempeh?), but I haven't given that a try yet.

This was so delicious.  It was another one of those meals the boys wouldn't eat, but my husband and I both loved it!

 Turkey and Watercress Stuffed Portobello Mushrooms Source:  Everyday with Rachael Ray

Ingredients

    4 large portobello mushroom caps, gills scraped
    2 tablespoons extra virgin olive oil (EVOO), plus more for brushing
    Salt and pepper
    1 pound ground beef, at room temperature
    1 small onion, chopped
    2-3 cloves garlic, chopped
    3 tablespoons Worcestershire sauce
    1 teaspoon dried marjoram or oregano
    1 cup watercress, chopped and packed
    1/2-3/4 cup panko breadcrumbs
    1/2 cup grated Pecorino Romano cheese
    1 1/2 cups shredded provolone cheese

Serves 4
Preparation

Pre-heat the oven to 425°F.

On a rimmed baking sheet, brush the mushrooms with EVOO and season with salt and pepper; situate them rounded-side up. Roast until softened, 8-10 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Pat the beef dry and add it to the skillet; season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Add the onion, garlic, Worcestershire sauce and marjoram (or oregano). Cook until the onion and garlic are softened, about 5 minutes. Add the watercress to wilt. Stir in the panko. Remove the pan from the heat; stir in the Pecorino Romano.

Flip the mushroom caps over so they're rounded-side down and fill them with the meat mixture, mounding a quarter of the beef into each cap. Top with the provolone and return to the oven to melt the cheese, 7-8 minutes.

Smoky Skillet Cacciatore

In general, I've shied away from cacciatore; it's time consuming and has so many ingredients.  But when I saw this in Everyday with Rachael Ray, it looked so good and not so time consuming at all.

This was totally delicious.  It was easy to make, and, how could you go wrong when you're cooking anything in bacon fat?

Smoky Skillet Cacciatore Source:  Everyday with Rachael Ray
Ingredients

    2 pounds chicken thighs
    Salt and pepper
    2 teaspoons extra virgin olive oil (EVOO
    4 slices bacon, cut into 1-inch pieces
    1/2 pound crimini mushrooms, sliced
    1 onion, quartered and thinly sliced
    1 cubanelle pepper, halved, seeded and sliced
    1 small Fresno chili pepper, thinly sliced or 1 teaspoon crushed red pepper
    3-4 cloves garlic, sliced
    1 tablespoon tomato paste
    1/2 cup dry white wine or red wine
    1 fire-roasted crushed or stewed tomatoes (32 ounces)
    1/2 cup chicken stock
    Chopped parsley or celery tops, for garnish

Serves 4
Preparation

Pat the chicken dry and season with salt and pepper. In a large cast iron or other heavy skillet, heat the  EVOO, two turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.

Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion, cubanelle pepper, chili pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.

Add the cooked chicken and bacon to the sauce and simmer to cook through, 5-6 minutes. Spoon from the pan onto plates, then top with the parsley (or celery tops).

Meal Plan Monday

I'm so sad to realize that summer is winding down.  Labor Day is one short week away, and my summer has been so crazy hectic that I've barely blogged a summer's worth of good cookin.  Last week's plan to try some new lunches didn't work out, so they're going back into this week's plan, but we are away for the Labor Day weekend, so who knows what will end up happening.

We have an overabundance of eggplant and tomatoes from the CSA, such that I am thinking about learning how to do some canning.

Monday:  Sicilian Eggplant Sauce
Tuesday:  Slow Cooker Greek Chicken Pita Pockets
Wednesday:  Cheese Tortellini Salad
Thursday:  Chicken Parmesan
Friday:  Zesty Lime Shrimp and Avocado Salad
Saturday and Sunday:  At Mom and Dad's!

Happy week!