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Nigella’s Pollo alla Cacciatorra

Image source: www.lemangelaville.com

Let’s face it, Nigella Lawson IS the queen of comfort food, Paula Deen being second, or not?

Not only that, but a domestic goddess in the kitchen, she’s one of my favorite chefs.

I just love to watch her whipping something up in the kitchen.

She has so much passion for whatever she’s doing, always.

Her English accent and speedy cooking skills can make just about anyone bow down to her.

I was browsing around in YouTube for some cooking videos and came across a Nigella Lawson video.

Scroll down to see her making Pollo alla Cacciatorra.

An Italian recipe, that is oh so comforting, here’s the recipe:

INGREDIENTS:

1 tbsp garlic oil

1/2 cup pancetta cubes

6 scallions, finely sliced

1 tsp finely chopped fresh rosemary leaves

1 lb chicken thigh fillets, each cut into 4 pieces

1/2 tsp celery salt

1/2 cup white wine

1 (14-ounce) can chopped tomatoes

2 bay leaves

1/2 teaspoon sugar

1 (14-ounce) can cannellini beans

DIRECTIONS:

Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.

Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.

Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar.

Put the lid on and let the pan simmer for 20 minutes.

Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

Bite From The Past: Chorizo Stuffed Bread Rolls

From time to time I’ll be posting recipes here that I’ve posted 2 years ago on the sugar network.

This is a Portuguese recipe (my moms Portuguese) filled with tiny pieces of the traditional Portuguese chorizo.

The Portuguese love chorizo, it’s in almost all of their savory dishes.

If there’s something the Portuguese love more or as much, that’s bread, in every meal, a piece of bread.

So it’s no surprise that chorizo and bread together was invented!

Here’s Portuguese cooking for you:

INGREDIENTS:

1/3 cup warm water

3 1/2 teaspoons active dry yeast

1/4 cup sugar

1/2 cup melted butter

1 cup milk

4 egg whites

1 teaspoon salt

5 cups flour

1 1/2 cup diced chorizo/pancetta

1 cup diced mozzarella cheese in little cubes (optional)

Sesame seeds to drizzle over rolls

DIRECTIONS:

In a small bowl, combine water, yeast and a pinch of sugar.

Stir to mix and set aside for 10 minutes.

In a large bowl, combine sugar, butter, milk, egg whites, salt and 2 cups of flour.

Beat on medium for 2 minutes.

Add the yeast mixture and an additional cup of flour to the batter.

Beat for a minute or two.

Continue mixing the batter while slowly adding the remaining flour, then the chorizo.

Knead the dough for 3-5 minutes.

Place the dough in a large bowl. Thinly coat the top of the dough with oil.

Loosely cover the bowl with plastic wrap or a clean dish towel and let rise at room temperature for 1 hour.

Preheat oven to 375°F.

Remove dough from the bowl and place on a floured surface. Divide into 24 equal pieces.

Make rolls (balls) of the dough and open each one, filling with chorizo and cheese,

brush over with a beaten egg.

Add sesame seeds over and place rolls on an oiled baking sheet.

Cover rolls as mentioned above and let rise for 40 minutes.

Bake for 12-15 minutes.

Creamy n’ Cheesy Pasta with Juicy Turkey Breasts

I made this DELICIOUS recipe when I was on vacation in Portugal about a year ago.

I stayed a bit at my grandma’s house and couldn’t help but cook some food after always

eating at restaurants! So I cooked up some cheesy magic for dinner, something my grandma never

tasted before, a mac & cheese style dish.

For this I mixed up spaghetti with ham and finely chopped tomatoes.

I got a lot of compliments on this dish, some cousins ate over. It was perfect!

INGREDIENTS:

2 tbsp. flour

1 cup milk

Your favorite creamy cheese (I used some, French, creamy goats cheese – that I bought myself in Paris!)

Feta cheese

½ cup chopped up tomatoes

Some ham (I used turkey ham)

1 tbsp. butter or margarine

Thyme

Salt and pepper

Ketchup

DIRECTIONS:

On medium heat add the milk and flour at once, stir rapidly with a fork or whisk.

Add in the salt, pepper, thyme and butter (always stirring).

Once it starts to get a little thick add in all of the cheese and ham.

Keep on stirring and meanwhile have your pasta drained and ready to be tossed in the mixture.

Before adding the pasta, add all of the tomato and cover for 3minutes.

Then, add the pasta and ketchup (this is what changes this dish completely into something delicious).

For the Turkey/Chicken breasts:

Grab your breast and sprinkle in some salt, pepper, paprika and chopped up garlic.

Rub this on breast until it’s completely covered all over.

Then, add in some white wine or lemon juice. Let it marinate for an hour.

Once it’s ready grab a skillet and get it nice and hot, drizzle in some olive oil and add the breasts.

Let them fry nicely and viola!

Chicken and Butternut Squash Lasagne

Butternut squash…

It’s my all time fave veggie, delicious cooked in everyway!

One of my all time fave dish?

Lasagne.

So why not mix the two faves together?!

The result was pure, creamy, mouth watering, comforting textures and flavors.

To tell you the truth, it was the BEST lasagne I have ever made!

So please, take the time to make this freakin’ delicious and easy dish for your next dinner.

INGREDIENTS:

1 butternut squash (about 3 cups, cubed) Chicken and Butternut Squash Lasagne

1 tbsp olive oil

3 tsp oregano

3 skinless chicken breasts (or use leftover chicken)

2 cloves garlic, roughly chopped

400g can of chopped tomatoes

no-cook lasagne sheets (or fresh, like me)

2 tsbp butter/margarine

3 tbsp plain flour

2 cups milk

1 tsp grated nutmeg

1 1/2 cups grated mozzarella cheese

salt and pepper

DIRECTIONS:

Preheat the oven to 400ºF/200ºC.

Peel and cut the butternut squash into cubes, drizzle with olive oil, sprinkle with 1 tsp of oregano,

season with salt and pepper and roast until its tender.

Chop the chicken breasts into small pieces (or shred up leftover chicken).

Heat a tbsp of olive oil, add the garlic and let it get nice and to a light brown color and add the chicken and cook.

Now add the tomatoes and herbs, let it simmer for 5 minutes, turn off the heat and cover it.

Meanwhile, make the béchamel sauce (white sauce).

Melt the butter and then whisk in the flour. Let the paste cook for a minute then add the milk, a little at a time,

whisking well so you wont have any small lumps (do this in medium heat).

If it gets too thick add in more milk, or if it isn’t creamy enough add in more flour.

Once its done add in the nutmeg and stir until its well mixed in.

In a 30cm square lasagne dish add a small layer of the chicken and tomato sauce (use about one third of the

mixture, don’t worry if it doesn’t completely cover the bottom of the dish).

Top with a layer of lasagne and top this with half the roasted butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, followed by chicken and tomato sauce.

Top this with the remaining butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, top with the remaining chicken and tomato sauce, top with another lasagne

layer, pour the white sauce all over and sprinkle the rest of the cheese on top.

Freakin' Delicious!

Nigella’s Pollo alla Cacciatorra

Bite From The Past: Chorizo Stuffed Bread Rolls

Creamy n’ Cheesy Pasta with Juicy Turkey Breasts

Chicken and Butternut Squash Lasagne

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