Chicken Cacciatore
Serves 4
 
2 pounds chicken (legs and breasts with skin and bone intact)
Salt and pepper (for seasoning)
Canola oil, enough to coat the bottom of the pan lightly
1 red bell pepper, cut in large dice
1 yellow bell pepper, cut in large dice
1 green bell pepper, cut in large dice
1 large yellow onion, cut in large dice
1 cup white wine (optional)
1 quart low-sodium chicken broth
1 12 oz can crushed tomatoes
6 cloves garlic, roughly chopped
½ cup fresh basil
2 T fresh oregano, chopped
¼ cup fresh parsley
Salt and pepper to taste
 
Preheat a large stainless steel or cast iron pot on high.
Dry the chicken with a paper towel and season with salt and pepper.
Add the canola oil to pan; place the chicken skin side down in the hot pan. Allow the skin to brown. Remove the chicken from the pot and reserve.
Add the bell peppers and onions to pan and cook for one minute on medium high heat.
Add the wine and reduce by half. (tip: remove pan from heat before adding alcohol to avoid possibility of fire)
Add the broth, tomatoes, garlic and reserved chicken to the pot and bring to a simmer.
Cover tightly and cook for 35 to 45 minutes.
The last 10 minutes of cooking, add the herbs, and season the sauce.
Serve this with your choice of pasta or rice.  Enjoy!
 
Spicy Mussels in Garlic Broth
Serves 4
 
32 mussels
2 T olive oil
4 cloves garlic, minced
1 t red pepper flakes
4 oz white wine
32 oz chicken broth
Salt to taste
1 T butter, cold and cubed
1 T fresh parsley, chopped
1 T fresh basil, chopped
4 pieces of toasted garlic bread, or bread of choice
 
Preheat oven to 350°F.
Heat 12 inch skillet or sauté pan on medium heat on stovetop.
Add olive oil to pan and heat slightly; add garlic and red pepper flakes, cook until soft or 1 minute.
Add the wine to the pan, and cook to reduce by half. Add the mussels, chicken stock, and salt.
Bring to a simmer and place the whole pan the oven, cook until all the mussels have opened, about 2 to 4 minutes.
Add the butter, parsley, and basil. Serve in a hot bowl with the toasted bread.
 
Tagliatelle Putanesca
Serves 4
 
1 pound tagliatelle, fettucini, or spaghetti
½ cup extra virgin olive oil
4 cloves garlic, minced
2 anchovies
2 T red pepper flakes
4 Roma tomatoes, chopped
½ cup Greek olive, or other good quality olive, chopped
¼ cup capers
½ cup fresh basil chopped
Parmesan to taste
Optional:  baked, sautéed, or grilled chicken breast or shrimp
 
Preheat 1 gallon of salted water to cook the pasta. Cook the pasta for about 10 minutes, or until al dente in texture. Shock the pasta by cooling it in the refrigerator in a sheet or cookie pan. Coat the pasta with oil before you do this, or it will stick.
Heat 12 inch skillet or sauté pan on medium and add the garlic, red pepper flakes, and anchovies.
Cook for 1 minute on medium, then add tomatoes, olives, capers, and basil. Cook for another 2 minutes.
Add the reserved pasta to the pan and toss until heated through. Finish with the parmesan cheese and place on hot dinner plates. Add chicken or shrimp to this if you like.  Enjoy.
 
Chocolate Crepes with Strawberries
Adapted from Dessert University by Roland Mesnier
 
1 large egg, room temperature
1 large yolk, room temperature
2 T sugar
¾ cup all purpose flour
1 ¼ cup whole milk
4 T unsalted butter, melted but not too hot plus a little more for pan
Pinch salt
6 oz semisweet chocolate chips
½ cup heavy cream
1 pint strawberries, quartered (use frozen if fresh are not available)
2 T sugar
2 T Cointreau or Grand Marnier liqueur
2 T whipped cream
 
Combine egg, yolk, sugar, flour, and ½ cup of milk in a mixing bowl. Stir until a paste is formed; add remaining milk, melted butter and salt.
Mix thoroughly and strain into another bowl.
Refrigerate for at least 1 hour or up to 2 days. Warm batter slightly before using by placing on a water bath.
Heat a 6 inch non-stick sauté pan on medium heat and add ½ tsp of melted butter. Using a small ladle, pour 2 T of batter into pan tilting, the pan quickly from side to side and in circular motions to allow batter to spread evenly.
Place strawberries, sugar, and liqueur in a bowl; mix thouroughly and reserve
Cook for about 30 seconds or until the sides have lightly browned. Using a paring knife or butter knife, grasp the crepe and flip it over to cook the other side about 30 more seconds.
Allow the pan to cool slightly and repeat. Layer the crepes on a pan or large plate.
Heat the cream until almost a boil. Place the chocolate in a heat-proof bowl and add the hot cream, mixing until smooth. Use this chocolate ganache immediately or refrigerate for up to 2 weeks.
To assemble, spread a thin layer of chocolate ganache over each crepe leaving the outer ½ inch clean. Fold in half and then half again. Top with strawberries and whipped cream.