Italian Night

I'm nearly finished with my rug. I will post pictures when it is blocked and on the floor. It is turning out quite nicely, I think! The colors go well with our new paint. I plan to start my next thread miniature after the rug is done.

The garden is finished. I still have some herbs left that are in good shape, parsley, oregano, stevia and mint. The basil and cilantro have gone to seed. We have one cayenne pepper that is still producing too, but the tomatoes are done, it is way too hot for them to set fruit. Allen's citrus trees are doing well. The Chinese Honey has over two dozen fruit, but it is small and may need to be supported before the fruit is ripe.

We had Chicken Cacciatore and Garlic Cheese Mashed Potatoes for dinner, it was pretty good. I used some Pablano peppers donated to me from my daughter's garden, which added a nice spicy flavor. Tomatoes are so good for you, it doesn't matter if they are canned or fresh and we have them often. Here's my recipe, if you are in the mood for Italian !

Chicken Cacciatore
4 boneless, skinless chicken breasts, browned in about 2 tablespoons of Olive oil (Extra Virgin, first press is the very best). Remove chicken to a plate and add 4-5 seeded and sliced fresh Pablano peppers, 1 onion, diced, and 1 clove minced garlic to the pan with a little more Olive oil. Saute' over medium heat until soft and onion is transparent, about 5 minutes. Add two 14 oz. cans of diced tomatoes, 1- 6 oz. can of tomato paste, salt, pepper, garlic powder to taste and about 1/2 teaspoon of red pepper flakes, 1 teaspoon Oregano, 1 teaspoon Basil, 1 tablespoon Parsley, and 1/2 teaspoon Italian seasoning. Shake in about 1/4 cup of Parmesan/Romano cheese, a splash of red wine and stir well to combine. Place chicken breasts in sauce, cover and simmer for at least an hour until chicken is thoroughly cooked and tender.

Mashed Potatoes
Wash 4 medium to large red-skinned potatoes and cut up into a saucepan. Add water to cover and salt to taste. Place over medium heat and bring to a boil, let simmer for about 20 minutes or until fork tender. Remove from heat, drain and return to pan. Add about 1 cup of whole milk Ricotta Cheese, 1/4 cup of Parmesan/Romano cheese, black pepper and garlic powder to taste, mash, adding a little half and half, canned milk or whole milk until desired consistency and cover with lid to keep warm.

Plate potatoes and spoon chicken cacciatore over top, garnished with some fresh Basil leaves. Serves 4-6.

Enjoy!