Chicken Canzanese with Asparagus Pancetta Hash and Wild Rice

Every now and then I like to try something a little out of the ordinary. It's so easy to get in a habit of being routine when it comes to basic main dishes like chicken. But as I'm sure you know, chicken doesn't have to be basic nor routine. There are so many different ways to cook it, so why not go for something a little more lavish from time to time? I recently came across this amazing recipe that has become such a little taste-bud treasure. It was a big hit with the family and I wanted to share the love! 

Chicken Canzanese (pronounced can-zan-ay-zee) is a classic Italian braised dish that easily transforms tough, bland chicken into a deliciously moist and tender meal. The chicken literally falls off the bones!! While this isn't one of the most simple dishes and does have several steps, it's definitely well worth every minute spent cooking. I served this dish with an Asparagus Pancetta Hash and just a regular box of Uncle Ben's Wild Rice. 

Directions:

First, slice the pancetta into small 1/4 inch slices and the garlic into thin long slices. Then saute the pancetta in a large skillet over medium heat until crisp then add the garlic and cook until lightly brown. 

Remove the garlic and pancetta from the oil with a slotted spoon and set aside in a small bowl for later. 

Blot the chicken dry with a paper towel (to get a crisp finish) and season both sides with ground black pepper and salt. 

Now brown the chicken. 

Brown both sides for about 5-8 minutes each or until nicely golden brown. Then remove from oil and set aside on a plate. 

Now it's time to prepare the sauce. Reduce the oil then slowly add in the cloves, rosemary, sage, bay leaves, red pepper flakes and lemon juice. 

Mix in the reserved pancetta and garlic. 

Add a little butter. 

Transfer the sauce to a baking dish and place the chicken into the liquid skin side up making sure that the skin is above the surface of the liquid. This ensures that the outside of the chicken stays nice and crisp. Place in the oven and you're ready to bake!

Cook for about 1 hour 15 minutes and serve. 

Prep Time: 30 mins | Cook Time: 1hr 15mins | Total Time: 1hr 45mins | Serves: 4-6

Ingredients:
1 tablespoon olive oil (divided)
2 ounces pancetta (or bacon), cut into 1/4 inch slices
4 medium garlic cloves, sliced thin lengthwise
6-8 bone-in  chicken thighs
salt & pepper to taste
Ground black pepper
2 teaspoons flour
2 cups dry white wine
1 cup chicken broth (low sodium)
4 whole cloves
1 spring fresh rosemary (leaves removed and minced fine)
12 whole fresh sage leaves
2 bay leaves
1/4-1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons unsalted butter

Method:
1. Preheat oven to 325°. Heat 1 teaspoon olive oil in a large skillet over medium heat until oil is shimmering. Add pancetta and cook until just starting to brown, about 2-3 minutes. Add garlic slices and cook, stirring until garlic is golden brown. Remove pancetta and garlic using slotted spoon and set aside for later.

2. In the same pan, don’t remove the left over oil and increase the heat to medium high and add 2 tsp olive oil and heat until it starts to steam. Pat chicken dry with paper towel and sprinkle both sides with generous amount of pepper and a pinch of salt. Add chicken skin side down and cook without moving until nicely browned, about 6-8 minutes. Turn chicken and brown on second side for about 5 minutes longer. Transfer chicken to plate.

3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring for about 1 minute and slowly add wine and chicken broth. Bring to simmer, scraping bottom of pan with spoon to loosen browned bits and cook until liquid is slightly reduced, about 3 minutes. Stir in cloves, rosemary, sage, bay leaves, red pepper flakes, lemon juice, butter and reserved pancetta-garlic mixture.

4. In a separate glass or tin oven-safe baking dish, transfer the sauce mixture from the skillet, then place chicken into liquid inside the baking dish skin side up. Skin should be above the surface of liquid to keep it crisp at all times and bake, uncovered, until meat offers no resistance when poked with fork, about 1 hour. Check chicken after 15 minutes in the oven; broth should be barely bubbling and if bubbling too much, reduce oven temperature to 300°.

5. Turn off oven, transfer chicken to serving platter, pour sauce around chicken and serve.

Notes:
With the traditional recipe it's typical to remove the chicken from the sauce after baking and then reduce and bring the sauce to a boil adding the rosemary, lemon juice, and butter. This is a totally optional step, I usually add all the ingredients during the stove top sauce making process. In my opinion it cuts down on an extra step and doesn't compromise on the taste at all. So just use your own judgement.
Recipe adapted from Food.com

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Apple Pie Cupcakes

When it comes to desserts I don't think there's much competition with a homemade apple pie! In fact the only thing better than homemade apple pie is homemade apple pie with a side of vanilla ice cream. I think that sweet combination is hands down one of my favorites. What I love most about this recipe is that it takes a simplistic approach to such a traditional dessert. It's quick, easy, and only requires a few ingredients. I promise all you need is one bite to send your taste buds into a frenzy ^_^ that's if the sweet smell of cinnamon apples baking in the oven doesn't send you overboard first ;o) 

Directions:

Though I usually like to get my chopping out of the way first, since we're dealing with apples they tend to brown fast once peeled and cut so lets start with making the topping for the cupcakes. In a medium sized bowl mix and crumble together the butter, flour, brown sugar, and nuts then set aside. 

Now peel and chop up 2 large granny smith apples.

Next in a large pan melt some butter over medium heat then add the chopped apples, brown sugar, and cinnamon. Once the apples began to soften add a little bit of lemon juice.

Open the cinnamon rolls and press each roll into a circular shape.

Now press each rounded cinnamon roll into a lightly greased cupcake pan. 

Add a couple spoonfuls of apples to each cupcake. 

Then sprinkle with the topping we set aside earlier.

Bake in the oven for about 10-12 minutes.

Allow the cupcakes to cool off for about 10 minutes then remove each from pan and serve. As an optional step you can add whipped cream and caramel syrup on top! 

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Serves: 8

Ingredients:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1 1/2 tablespoons lemon juice
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup

Method:
In a medium bowl mix together butter, flour, 1/4 cup brown sugar, and walnuts with hands until crumbly.  Chop 2 peeled and cored granny smith apples into 1/4 inch cubes. In a medium-large skillet melt 2 tablespoons of butter over medium heat. Add apples and cook for about 5 minutes or so until they begin to soften. Add 2 teaspoons of brown sugar and 1/2 teaspoon of ground cinnamon. Cook until tender then stir in the lemon juice and remove from heat. Separate cinnamon rolls and press into 4 inch rounds and place into lightly greased muffin pan. Divide apple filling evenly inside rolls of each muffin cup then add flour topping over apples. Bake in the oven at 400° for about 10-12 minutes or until lightly browned. Serve cupcakes topped with whipped cream and a drizzle of caramel syrup.

Notes:
When buying the cinnamon rolls be sure not to oversight the type you get. I've made these a half a dozen times now but for some reason I overlooked the packaging and mistakenly got the "swirl" type this time. While I was able to make it work it was difficult to shape the cinnamon rolls because of the swirl pattern. So make sure you get the original type.

Recipe adapted from Inspired Taste.

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Asparagus Pancetta Hash

I always find it a bit challenging to come up with side dishes that compliment the main course. It's just hard for me to decide what goes well with what and in an effort to start cooking more veggies I've been searching around for different recipes. I love versatile dishes that put a different approach on things which is why when I came across this recipe I knew I had to try it. I initially set out to learn how to cook asparagus because believe it or not I've never had it and was curious about its taste and how I could venture into pairing it with meals.

This dish really caught me by surprise, it's absolutely delicious and super easy to make. What I love most about it is that it virtually goes with anything and the ingredients are versatile. You can easily swap things up by using green beans or even celery. You must try it, trust me your taste buds will thank you ^_^

Directions:

Alright, so I always like to get my chopping out of the way first. The first thing you'll need to do is chop up your pancetta, potatoes, and onions then set them aside.

Now chop up the asparagus into 1 inch segments. 

Now in a medium-large frying pan, cook your pancetta (or bacon) until crisp. You won't need any additional oil here as the pancetta produces enough for the remainder of the dish. 

Use a slotted spoon to remove from the pan, transfer it to a bowl and set it aside. 

Now add the potatoes to the left over oil. Let them sit for about 3-5 minutes without moving them then season with salt and pepper. Start turning the potatoes and cook until light lightly golden brown.

Next add the onions.

And now add the asparagus. Mix well and continue to turn everything over ensuring that the oil ad heat is evenly distributed. Then reduce heat and cover for about 10 minutes or until the asparagus is steamed and slightly tender. 

Lastly, throw in the pancetta that we set aside earlier. Let simmer in the heat for about 1-2 minutes then you're ready to serve ^_^

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Serves: 5-6 

Ingredients:
1/4 lb pancetta (or bacon)
2 gold potatoes
1 small yellow onion
1/2 lb asparagus
salt and pepper to taste

Method:
Peel and chop the potatoes into 1/2 inch segments. Dice the onions and cut the pancetta (or bacon) into 1/4 inch diced slices and the asparagus into 1 inch segments. Heat a 12 inch frying pan over medium heat and fry the pancetta until crisp. Once crisp use a slotted spoon to transfer the pancetta from the pan into a small bowl and set aside. Keep the renderings in the pan and add the diced potatoes. Once the potatoes start to get lightly brown season them with salt and pepper then turn and flip them over until they've browned evenly. Now add the onions and cook for an additional 5 minutes. Then add the asparagus, cover the pan, and cook for about 8 minutes or until the asparagus gets slightly tender. Remove the lid and add the pancetta, cook for another minute or two to reheat then serve.

Notes:
The pancetta should produce enough oil to cook the rest of the dish but if not feel free to add 1-2 more tablespoons of cooking oil. Also, the potatoes can start to get mushy and break apart if cooked too long or on too high heat. If you want crispier potatoes reduce the heat and cut the cook time of the potatoes in half.

Recipe adapted from Smitten Kitchen.

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Chicken Enchiladas with Salsa Verde and Wild Rice

I'm always looking to try something different in the kitchen. While I don't mind spending a few hours cooking up a good meal, I also appreciate when I can find dishes that are quick, easy, and don't compromise when it comes to taste.  Mexican dishes are one of my favorite types of food and I was just thinking the other day about how I've never tried my hand at making anything other than tacos. Well I did a little research and came across a few variations of enchiladas and decided why not give it a spin?

It's a super easy dish with minimal steps and ingredients and most importantly an instant crowd pleaser (my family raved about how delicious it was) So I figured I should share the joy ^_^

Directions:

The first thing you're going to need is chicken. You could use skinless, boneless chicken tenderloins cooked over the stove and seasoned with salt and pepper to taste. But since I wanted to keep it quick and simple I used a cooked rotisserie chicken from the grocery store. Pull all of the chicken from the bone and chop or shred finely with a fork or knife, be sure to discard the skin.

You're also going to need fresh cilantro, I like to get anything that requires chopping out of the way first so chop the fresh cilantro and set aside.

Now to make the sauce you'll need to heat some lemon juice, olive oil,  and minced garlic over the stove for about 30 seconds over medium heat.

Next add Salsa Verde, which is just green salsa that you can find in any grocery store. I actually forgot what brand I used, Goya and Herdez are both good brands but any type will suffice. After adding the salsa mix in some sour cream to thicken up the texture of your sauce.

Once mixed thoroughly together set aside 1 cup of the sauce, you will use this later as a topping. 

Now go ahead and add the shredded chicken, chopped cilantro and some shredded cheese to the sauce.

Mix together well. 

Now add a couple spoons of the chicken mixture to about 6-8 large tortilla's and roll them up.  

Finally, once all tortillas are rolled sit them in a medium to large greased cooking dish and spread the cup of sauce we sat aside earlier on top. Then sprinkle with remaining shredded cheese. You can also sprinkle a few pieces of cilantro as a final topper (optional) if you like. Now you're ready to bake. Cook in the oven until the cheese is completely melted on top or once the sauce starts to become bubbly.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins  | Serves: 3-4

Ingredients: 
1 Rotisserie Chicken (or 2lbs of skinless, boneless chicken tenderloins)
6-8 large flour tortillas
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey jack cheese
1/2 cup shredded sharp cheese (or mexican)
1/2 cup of sour cream
2 cups Mexican salsa verde
2 teaspoons olive oil
2 teaspoons minced garlic
2 teaspoons lemon juice

Method:
Heat a large skillet on medium heat. Add minced garlic, olive oil, and lemon juice and cook for 30 seconds. Add salsa verde (green salsa) and heat. Stir in sour cream. Set aside 1 cup of the mixture to top the enchiladas. Add chicken, half of the cheese and fresh cilantro. Mix well. Remove the chicken mixture from the heat. Add about 2-3 tablespoons of the mixture to the center of each tortilla and roll. Place each tortilla with the seam side facing down in a lightly greased cooking dish. Top with remaining sauce and cheese. Bake in the oven at 350° for about 20 minutes or until the cheese has completely melted.

Notes: 
For the wild rice I just used a store bought box of instant rice by Uncle Ben's and served as a side. It's super quick and easy and adds tons of flavor to the dish.

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Baked Italian Chicken Pasta with Spinach

Lately I've been into experimenting with pastas. What I love about pasta is that you can be as unique as you want, mixing different ingredients and still end up with a brilliant, flavorful dish. I'm beginning to see sort of a pattern with my usage of spinach because I tend to put it in pretty much anything lol and that's ok! I actually got the idea for this dish from a friend and decided to put my own spin on it. I like to think of it as the "unstuffed shell". If you've ever had stuffed shells then you'll know what I'm referring to. I plan to share my stuffed shell recipe with you soon but until then I hope you enjoy my little easy to mix and bake concoction ^_^

Directions:

First you'll need a box of penne pasta, put it in a large boiler and cook according to the directions on the box.

Next, ground 1lb of ground chicken over medium to high heat in a large skillet.

Once completely browned, season with chicken chili seasoning. I use a box of chicken chili mix found at my local grocery store. Stir in, ensuring to coat every piece of the chicken.

Then add half a bottle of tomato sauce to the chicken. I use an Italian Sausage and Garlic sauce by Prego. Mix and bring to a light boil then reduce heat.

Now drain thawed frozen spinach and squeeze out any excess water. You don't want it to be overly drenched before adding to the dish.

Then add the spinach to the chicken and tomato sauce, heat and stir thoroughly. Turn off heat and add ricotta cheese. I use a 15 oz. (medium) container of original ricotta by Polly-O. Mix well.

Now transfer the chicken mixture to the boiler you set aside earlier with the penne pasta and mix thoroughly. Then add the remaining tomato sauce on top of the mixture and stir in. 

Transfer to a large greased or foiled baking dish and top with shredded cheese. Bake for about 25-30 minutes or until cheese is completely melted. Then serve.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins  | Serves: 5-8

Ingredients:
2 tbsp olive oil (optional)
1 1lb box penne pasta
1 large bottle tomato sauce
1 bag frozen chopped spinach (or fresh)
1 15oz. container ricotta cheese (medium sized)
1lb ground chicken
1 8oz bag sharp shredded cheese
2lb box of chicken chili mix (or season all)

Method:
Boil box of penne pasta, cook according to the directions on the box, drain, then return to boiler and sit aside. Brown 1lb of ground chicken over medium heat in a large skillet. Add chicken chili seasoning pack and stir to evenly coat the meat. Add half a bottle of tomato sauce, mix well and bring to boil. Add frozen spinach and ricotta cheese, mix well and turn off heat. Combine the chicken and spinach mixture to the boiler you set aside and mix thoroughly into penne pasta. Add the remaining tomato sauce. Transfer to a greased or foiled cooking dish and top with shredded cheese. Bake in the oven at 350° for about 25-30 minutes until the cheese has fully melted and the sauce starts to bubble.

Notes: 
I've made this pasta a couple of times and from my experience it dries out and loses flavor after baking if you don't use an abundant amount of tomato sauce. My directions suggest 1 large bottle of tomato sauce but you can very well use more, you can use your own judgment in the future based on taste after you've tried it. As for the ground chicken, unlike ground beef it doesn't really produce a lot of oil while browning. So you can use olive oil to assist you with browning the meat faster. A helpful tip when sitting the pasta aside, to prevent the noodles from sticking together (from the heat) you can leave or pour a little water over them. I use a chicken chili kit to season the ground chicken, the pack comes with flour, salt, cayenne pepper, and seasoning. I only use the seasoning and the cayenne pepper (optional). You can season the chicken however you prefer, season all or nothing at all ;o) Also, make sure you thaw out the frozen spinach a day before or a few hours prior to use.

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