Easy "Leftover Chicken" Cacciatore!

This recipe came about on a night I had 2 cups of leftover shredded rotisserie chicken and no idea what to make for dinner. I had never made Chicken Cacciatore before, but knew that it consisted of pasta, red sauce and chicken, all of which I had on hand. So I made up an easy recipe for a "Like" Chicken Cacciatore recipe. You can add more or less of any of the ingredients I have listed below, but these were the measurements and basic ingredients I chose to put in to make it feel like the real cacciatore! Hope you try it and like it!



Leftover Chicken Cacciatore
2 cups of leftover shredded rotisserie chicken

1 Box of pasta, "I used rotoni"

2 cans of mushrooms and stems, drained

2 cans of petite tomatoes, "slightly drained both cans"

1 can tomato paste

1 TBS Italian seasoning "more or less"

2 garlic cloves minced

2 TBS olive oil

Salt and pepper to taste

Parmesan Cheese for garnish



In a saucepan, heat oil and minced garlic over medium heat. Gradually add 2 cans of petite tomatoes, "both slightly drained", tomato paste, Italian seasonings and salt and pepper. Simmer for 10 minutes. Lastly add mushrooms and chicken; mix well and bring to a 2nd simmer for 10 more minutes. Serve over hot pasta and garnish with Parmesan cheese. “And That’s What’s Delectable for Dinner Tonight!”

Shrimp in Angel Hair Pasta Casserole

Well, I contemplated doing this recipe for a while. On one hand it was a recipe my Grandma Campbell gave me a long time ago because she knew I loved shrimp so I really wanted to try it! On the other hand it was loaded in cheese so I knew it wasn’t the healthiest recipe to be feeding my family. However, we had my Mother-in-law coming in town and I knew she liked shrimp as well, so I figured it was the perfect time to try it out. Boy am I sooooooo glad I did. This was one of the best casseroles I have tried in a long time! It was sooo yummy. It is very different than most casseroles, since it had salsa and shrimp in it, but let me tell you, it was divine! I hope you will try this "family" recipe my Grandmother passed on to me, I sure wished I had tried it sooner; it will definitely be a repeat for company! Hope you try it and like it! ENJOY.




Shrimp in Angel Hair Pasta Casserole

2 eggs
1 cup half and half
1 cup plain yogurt
1/3 cup crumbled feta cheese
1.2 cup grated swiss cheese
1/3 cup chopped parsley
1 tsp Basil
1 tsp Oregano
1 lb. med shrimp
1/2 cup grated monteray jack cheese
1 pkg angel hair pasta
1 jar (16oz) Thick and Chunky Salsa


In a bowl mix eggs, half and half, yogurt, feta and swiss cheeses, parsley, basil and oregano.
Spread half of the cooked angel hair pasta on bottom of a 9x13 casserole dish,

Cover with salsa.

Add half of the shrimp, cover with remaining pasta.

Pour and spread egg mixture over pasta, add remaining shrimp and top with monteray jack cheese.

Bake at 350 for 30 minutes. Let stand for 10 minutes before serving. ENJOY!

Parmesan Chicken

So my picture doesnt do this meal any justice! It is a pan seared Chicken Parmesan and let me tell you, it is to die for!!!! Its so simple and was even pulled from my Busy Family Cookbook, but it tastes like you've been cooking for hours! I will say the tablespoon of butter and tablespoon of oil are not particularly good for you I know, and I try not to "pan fry anything" but once in a while its okay and it was totally worth it for this recipe!  Hope you try it and like it!!!!

Parmesan Chicken

4 boneless chicken breast halves
1/2 cup seasoned bread crumbs (I used Italian)
1/4 cup grated parmesan cheese (I actually used fresh shredded and it was great, but either will work)
1/2 tsp dried basil
1 egg
1 TBS butter
1 TBS vegetable oil

Flatten chicken to 1/4 in thickness.

In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil.

In another shallow bowl, beat the egg.

Dip chicken into egg then coat with crumb mixture.

In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.

ENJOY! (Picture doesnt do it justice, it was Phenomenal!!! Crispy perfection!

Braised Pork Chops

This was a recipe out of my large Taste of Home cookbook I tried last week. It was very good and very flavorful pork! This was also very simple if you are looking for something quick to do with your pork chops! Be very careful not to over cook your pork when browning in skillet, its very easy to do!!!!!! Just a tip I learned from Sandra Lee, for extra flavor and moisture, top the cooked meat with a seperate finishing sauce and let it stand for 5 minutes before serving. So when you make the wine sauce with this recipe, ladel it over the pork and let stand for more mositure!!!! Enjoy!!! Hope you try it and like it!

Braised Pork Chops

1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice, divided
1 tablespoon minced fresh parsley

Directions

•Combine the sage, rosemary, garlic, salt and pepper; rub over both
sides of pork chops.

In a large nonstick skillet, brown chops on
both sides in butter and oil. Remove.

•Add 1/2 cup wine or juice to the skillet; bring to a boil.

Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or
until meat juices run clear, basting occasionally.

Remove chops to a serving platter and keep warm.

•Add the remaining wine or juice to the skillet. Bring to a boil,
loosening any browned bits from the pan. Cook, uncovered, until
liquid is reduced to 1/2 cup.



Pour over pork chops; sprinkle with
parsley.

Yield: 4 servings.