Chicken Cacciatore

I got this great new recipe, read through it and changed it up a little. The changes are mentioned below.

What you will need:
1/2 cup flour
all season salt (calls for kosher salt)
pepper
Italian seasoning
cayenne pepper or red chili flakes
chicken breast with skin (calls for chicken thighs)
3 tablespoons pure olive oil
1 can of mushrooms (calls for fresh, canned works just fine)
1 green bell pepper
1 onion
2 carrots (calls for 1 carrot, I liked two)
1 can of diced tomatoes
2 tablespoons basil paste - I like the kind in a tube that you can keep in the freezer. (calls for fresh)
1 tablespoon oregano (calls for parsley, I didn't have any)
1 can chicken broth
1 cup red wine

Combine flour, all season salt, pepper, Italian seasoning. Dredge chicken breast lightly in flour mixture, patting off excess. (Next time I will cut the breast off the bone, but leave skin attached). In a cast iron round pot over medium-high heat add olive oil, when oil is hot add chicken, brown both sides, about 8-10 minutes. After chicken is browned, remove chicken and set aside. Add onions, bell pepper and carrots, sauté until tender. Add mushrooms, diced tomatoes, chicken broth, basil, oregano, cayenne and wine; bring to a boil add chicken. Cover and cook on medium-high for about 20 minutes. Cook on simmer for another 20. Serve with mashed potatoes. Enjoy!

Sweet Pork Salad with Cilantro Dressing

I've been playing around in the kitchen a lot this year. I'd like to start documenting some of my favorite recipes...but you all know how timely I am with any kind of post. So we'll just see how things go. This is one of my favorite recipes so far. The sweet pork is great on a salad or in a sandwich. It's so yummy. Below is the recipe, feel free to change it to your likings.


Sweet Pork Salad with Cilantro Dressing

2-4 lb pork roast1 ½ Cups Coca Cola, Salt, Pepper, Garlic Seasoning Salt Sauce:1 Cup Coca Cola1 Cup ketchup

Dressing:1 jar Herdez Salsa Verde (mild tomatillo salsa, any size)

Equal amount of prepared ranch dressing (Hidden Valley)

1 Bunch Cilantro

10 inch wheat or flour tortillas

Shredded green leaf lettuce

Black beans (caned/drained)

Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired) Diced tomatoes, cheese, guacamole….etc

Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1. Place roast in crock-pot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crock-pot, discard juices. Shred pork into bite size pieces and place back into pot on low.

2. Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.

3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.

- I changed this up a little. I added different dairy products until it was the right consistency and flavor. Try adding milk, sour cream or more mayo. Whatever you like.

4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole/avocado.