One of the things I do to amuse myself is to cook, then eat, haha. So last week our youngest daughter asked me for my chicken cacciatore recipe, which I had made for her and her husband when they visited us aboard s/v Dreamtime while we were berthed at Porto Cupecoy Marina, St. Martin back in 2011. (Get out the way-back machine!)
Anyway, as I had just made spaghetti and meatballs using the same basic recipe it was an easy write-up as it was all fresh in my mind. Here's how I make chicken cacciatore:
|Here's the same sauce with meatballs instead of|
chicken. I like some of my noodles bare. Can't be
beat with garlic toast and kalamata olives,
and don't forget the shredded parmesan.
Another foodie thing that is on my schedule each week is a big bowl of fresh fruit. We have a bowl most days unless we are having granola. It doesn't take long to cut up and it's so convenient to have it ready to go.
|A grapefruit, a Navel orange, some pineapple and grapes|
are usually what I have on hand. Sometimes I'll cut up
an apple too and during strawberry season I'll add
a few of those to our bowls right before serving.
STUFFED BANANA PEPPERS PARADISE20 to 24 banana peppers
1 cup soy sauce mixed with 1/2 cup of water
1 large can of tuna/pink salmon
1 small onion
1 Tablespoon capers
4 Tablespoon Mayonnaise
pepper to tast
Using surgical gloves, towel over your nose and goggles or glasses, cut stem off peppers, cut a slit length wise in each pepper, but not cutting through to other side. Remove seeds. Heat oil in skillet and pan fry peppers to a golden brown. Remove and soak in soy sauce mixture until cool. Refrigerate. Mix tuna, mayo, onion, capers and pepper together and stuff each pepper and serve. Warning some or hot and some are not.