As promised, here is a photo of the crock pot Chicken Cacciatore recipe I posted last week for those of you who are curious as to what it is supposed to look like. After posting the recipe, which I’ve made several times, I got so hungry for it, I made it for dinner that week. It was still just as delicious as every time I make it.

Crock Pot Chicken Cacciatore

Various red and white wines

I do not claim to know much about wines by any means, in fact I don’t even drink wine for social occasions, except at communion. One thing I do know and appreciate about wines though, is that they can deepen or freshen certain tastes in food. There are times when a good meal calls for some wine to be added and times when it doesn’t, but the enhancement of flavor and aroma it brings to those few special dishes can make all the difference in the world! I often like to use red wines to enhance beefy flavors like a red wine pot roast, beef and vegetable soup, sausage soup, or one of my favorite recipes, beef burgundy. As far as white wine goes, I often like to use it to freshen up flavors such as shrimp scampi dishes, light pastas, or in some rare cases add it to a red sauce to give it something extra special. Wonderful things happen… trust me! One of my favorite dishes to add white wine to is my crock pot chicken cacciatore. For a red wine I recommend the brand “Big House Red”, it has a well balanced deep flavor. For white wine I recommend a Chardonnay variety. I have little experience with a wide variety of cooking wines, but with the little experience I have had, these are the two wines I keep coming back to. Enjoy the recipes! P.S. So sorry I don’t have pictures of these two beautiful dishes, but if I make them in the future I will be sure to upload them.

Beef Burgundy
(you may need to modify amounts accordingly, this recipe is made to feed a large crowd)

4 medium onions, sliced
1.5 lbs. mushrooms, sliced
2 Tbsp. butter

Add ingredients above to a pot and saute onions and mushrooms, then remove and set aside.

2 lbs. Top Eye Round Steak, cut into bite sized strips
1 tsp. salt
1/2 tsp. marjoram
1/3 tsp. thyme
1 bunch of fresh parsley, chopped
1/8 tsp. black pepper
4-6 cloves of crushed garlic
1 c. red wine
2 beef bullion cubes
Uncle Ben’s Original recipe Wild Rice, cooked according to package directions ( 1 package serves 4 people)

Saute ingredients above in pot until browned and steak is cooked through, then set aside. Meanwhile in another small measuring cup or bowl, dissolve 2 beef bullion cubes in water. Make a rue in the pot over medium heat by adding 2 Tbsp. butter, and about 1 -3 Tbsp. of flour. Mix together until it forms a paste. Add liquid beef broth to the rouge and whisk together. Add in 1 cup of red wine and 1/2 cup of water. Cook for about 15 minutes, then add in the meat mixture and onions and mushrooms you set aside earlier to the liquid. Cook on low for about 1.5 – 2 hours. You may need to adjust the flavoring by adding a few more beef bullion cubes and some salt and pepper. Serve over wild rice.

NOTE: This dish does well prepared one day ahead of time. Just simply store in a pot with a lid or in a large container in the refrigerator over night, then reheat before serving.

Rachel’s Crock Pot Chicken Cacciatore

Ingredients:
2 -3 boneless/skinless Chicken breasts or chicken thighs/legs
1 onion, sliced
1 green pepper, sliced
1 package of mushrooms, chopped in quarters
1 Tbsp. bacon grease (optional)

For Sauce:
1 Large can of stewed or diced tomatoes
1 – 28oz. can of crushed tomatoes
2 bay leaves
1 cup of white wine
1 cup of low sodium chicken broth
1 bunch of fresh parsley, chopped
kosher salt
black pepper
1 package of thin regular or whole wheat spaghetti noodles, cooked according to package directions

Put all ingredients into the crock pot and stir around until the tomato sauce is blended in with the wine and spices. Cover crock pot with lid and cook on medium/high heat for 2-3 hours, or on low for about 4-5 hours. 30 min. before serving prepare thin spaghetti noodles according to package directions. Break up chicken pieces (if using chicken breasts) into a few sections, usually I pull apart each chicken breast into 4 pieces. Serve chicken and sauce over thin spaghetti noodles, garnish with some grated Parmesan or Romano cheese. Enjoy!

Chicken Pad Thai

I am sitting here writing this post while actually eating some of the left over Chicken Pad Thai I made last night. I have to say, it’s still good the second time around! This was my first attempt at making Chicken Pad Thai. I often order it at Thai restaurants, but I wanted to be able to replicate something just as tasty at home. Plus it was a bonus that Pad Thai noodles are made out of rice, which means it was another gluten free recipe I could add to our list. My sister and husband loved it, and so did I. I even saw everyone go for seconds, including me! This was fast and easy and required a lot of simple ingredients. I definitely recommend using the Annie Chun’s brand of Pad Thai rice noodles, but if you don’t have that brand available at your grocery store, any Pad Thai rice noodles will do just fine.

Ingredients
Olive oil
2 -3 garlic cloves, crushed
1 onion, chopped finely
2-3 small chicken breasts trimmed, and cut into tiny 1/2 inch – 1 inch cubes
2 eggs, lightly beaten
1 package of Annie Chun’s Pad Thai Rice noodles cooked according to package directions
1 cup fresh bean sprouts
1 cup of snow peas
Garnish: lime wedges, cilantro leaves, chopped green onions, and roasted peanuts

For Sauce:
2-3 Tbsp. lime juice
3 Tbps. fish sauce, plus another teaspoon if desired.
2 1/2 Tbs. sugar
1 tsp. crushed red pepper flakes
1 Tbsp. peanut butter
1 1/2 Tbsp. Rice vinegar

Measure out peanut butter first, and melt in microwave for 20 – 30 seconds until just melted. Add in all other ingredients and whisk with a wire whisk in a glass bowl or measuring cup. Set aside.

Directions for Pad Thai:
Heat a medium to large pot with water until boiling. Cook noodles according to package directions, then set the noodles aside in a colander. Heat a wok or large skillet over medium heat with 2 Tbsp. of olive oil. Add onion, chicken, and crushed garlic. Cook until chicken is no longer pink and the onions have slightly browned and softened, set aside the chicken mixture in a bowl. Add another 2 Tbsp. of olive oil to the skillet. Add the lightly beaten eggs and let it set slightly, then scramble the egg until little pieces form (you don’t want huge chunks of eggs, so you may need to break up the scramble enough so that the egg pieces are to how you like it). Reduce the heat to low, then add the sauce stirring with a whisk and add in the noodles. Coat the noodles with the sauce, then add in the chicken mixture, snow peas, and bean sprouts. Cover with a lid to slightly steam the snow peas and bean sprouts for about 3 minutes. Keep tossing the noodles so the sauce coats everything. Serve onto plates and garnish with squeezed lime wedges, cilantro, peanuts, and green onions. Enjoy!

5040 N 40th St Phoenix, AZ

Sorry it’s been awhile everyone… I was away for a few days, but I have recently been exploring some places I’ve been wanting to share with you all.  This little restaurant called “Chelsea’s Kitchen” was a delicious and splendid way to spend a Saturday evening.  My husband took me on a sweet date to this little place and made reservations (I recommend getting a reservation here as it can get busy and the restaurant is not big enough to hold a ton of people).  If you are familiar with LGO, the sweet little french cafe and grocery based out of California, then you will hands down love Chelsea’s Kitchen as well.  Chelsea’s Kitchen is simply a more formal eatery and sit down restaurant compared to LGO.  It was very tasteful in design and had a well balanced atmosphere to make it pleasant, but not feel overwhelmed.  Simply put, it was quaint and relaxing.

As you walk in the entrance you are immediately greeted by the hostess counter as well as the chef’s kitchen to your right… Yes!  You can see the chefs actually live in action.. calling out orders, see the incredible finished dishes pile up on the pick up counter, and smell the delicious aromas of everything exciting they are creating.  It was really cool!  The decor was very tasteful and simple.  I loved everything from the half booth tables with the black wicker chairs on the other end to the black little pepper mills on each table.  It was a well lighted restaurant, but once it started turning evening they dim the lights to give it a romantic feel.  There was a fresh cool breeze coming in from the over sized windows along the back wall… it was very refreshing and cozy.  The best way to describe the feeling I had sitting in this restaurant was that my husband and I were in a loft apartment having a cozy romantic dinner.

Ok, and now for what you are all waiting for.. the scoop on the food!  I enjoyed everything I tried that evening.  It was abundant with flavor, but nothing too unfamiliar as to surprise the taste buds.  The menu was divided into simple selections of appetizers, steak entrees, hamburgers, salads, taco platters, and several other goodies.  They also have a selection of specials each evening.  We decided to try the chicken nachos, the special of the day (steak kabob with artichokes, peppers, sweet corn on the cob, tomatoes, and jasmine rice), and the steak taco platter.  Each dish was delicious!

Chelsea's Chicken Nachos

The chicken nachos were smothered in a Mexican white cheddar queso, red chiles, pico de gallo, their famous rotisserie chicken, and accompanied by this AMAZING roasted tomato salsa… it was divine.  The nachos are HUGE.. certainly big enough to share as an appetizer between 4 – 6 people.  BEWARE, it’s hard to stop eating these tempting chips!

Chelsea's Steak kabob Special

The steak kabob was equally pleasing.  My favorite vegetables to accompany the succulent steak were the artichokes, tomatoes, and the sweet yellow corn over the jasmine rice.  I didn’t care too much for the yellow pepper… I thought it threw a more overpowering flavor into the mix, but overall the meal was delicious.  The dish also came with a roasted red pesto to dip the kabob in that was very tasty. The meat, vegetables, and rice were all seasoned well and it was a very satisfying meal in both flavor and portion.

Chelsea's Steak Tacos

The Steak Taco platter was incredible to say the least!  The corn tortillas that came with the platter were so fresh and soft.  I was shocked and pleased at how tender the cut of steak was! After piling on some delicious black beans, salsa, guacamole, pico de gallo, and some steak strips, I was surprised to find out how easy it was to bite clean through the taco without having to saw through some fat… it was divine!  The best steak tacos I have had so far in my life would be these!  You have to try them!  My mouth is watering just writing about how good they were.

Chelsea’s Kitchen is a pleasing addition to our top restaurant list in Phoenix, AZ.  It was a delight and the food was delicious!

I absolutely love the restaurant Pita Jungle.  I have one located right down the street from me near the Arrowhead mall in the same plaza parking lot as Babies R’ Us.  They have excellent hummus and many delicious entrees.  One of my favorites though is their Pesto Pita Pizza.  I loved it so much I went home and made my own version of what it tasted like and it turned out excellent!  Everyone loved it.. it was a lighter, fresher tasting pizza and much healthier than slabbing on a bunch of sausage, pepperoni, or salami.  There was no greasy mess and it filled you up with one or two pieces easily.  It was a very tasty and satisfying dish.  Try it for your next friday night casual dinner with your family or as an appetizer at a party! My version is not entirely the same ingredients as Pita Jungle, but it is a variation.  I added my own touch.

Chicken Pita Pizza – (Rachel’s version of Pita Jungle Pita Pizza w/ Chicken)

1 package of plain naan bread ( I bought mine at Sprout’s market, but you can also find skinnier loaves of Naan bread at Trader Joes)
2 Tbsp. Olive oil
2 Cloves garlic, crushed
4 Tbsp. pesto
Spinach leaves
Sliced white mushrooms
2 chicken breasts, grilled and chopped in chunks
1 large tomato, sliced
1 1/2 – 2 c. grated Mozzarella
Kosher salt
1 tsp. dried basil and oregano
Directions:
1. Remove two pieces of naan bread ( 4 if using the Trader Joe brand) and place on a clean prep surface.
2. Brush each with 1 Tbsp. olive oil, 1 clove crushed garlic, and 2 Tbsp. of pesto
3. Layer each piece of naan bread with fresh washed and dried spinach leaves until bread is covered.
4. Layer sliced tomato on each piece of naan bread
5. Sprinkle sliced mushrooms and chicken pieces over the tomatoes.
6.  Divide and sprinkle mozzarella over the top and a pinch of kosher salt, oregano, and basil.
7. Bake on a pizza stone or baking sheet in a preheated oven at 400 degrees Fahrenheit for about 15 minutes; or just until the bread has crisped and the cheese has melted.
8. Serve hot and cut into squares.

During the July/August summer heat in Phoenix temperatures regularly rise well above 110 degrees this time of year, leaving me little desire to turn on the oven or even run outside on the back patio to check the meat on the grill. Thus, I have been spending recent days figuring out easy, no fuss, cool, light, and refreshing recipes for dinner. This is one of the successful ones so far. If you like PF Chang’s lettuce wraps, you should enjoy these too!

For Sauce:
1/4 c. low sodium soy sauce
1/2 c. chicken broth/ or substitute with about 3-4 Tbsp. water, I’ve made this both ways and it comes out very similar
1 small clove of crushed garlic
1 Tbsp. ground ginger
pinch of cumin
1 Tsp. sweet and hot mustard (Chinese mustard)
2 squirts or so of Sriracha chili sauce (The more squirts, the spicier the sauce!)

Add all contents to a small mixing bowl and whisk together until well combined. Set aside.

For Filling:
3 chicken Breasts, cut up into small chunks
Baby Portobello mushrooms, chopped very small
3-4 scallions, sliced thin
1 can of water chestnuts, chopped in very small pieces
1 Head of Lettuce (any kind, I used iceberg lettuce because it was cheap and simple at the time)
(optional additions to give it more of a twist: bean sprouts, spinach, glass noodles, or shredded carrot)

Heat a large skillet on medium heat, drizzle about a Tbsp. of olive oil in the pan and wait until it is heated through. Add the chicken pieces and cook for a few minutes until they are just about done, but not browned. Add mushrooms, scallions, and water chestnuts to the pan and stir fry until just tender. Pour over the prepared sauce you set aside earlier and stir mixture until it is all well coated. Cook for about 1-2 minutes longer until chicken is cooked through and begins to brown. Remove from heat and pour mixture into a serving bowl. Meanwhile remove whole leaves of the lettuce and wash and pat dry. Set loose lettuce leaves on a plate to serve.

To make a lettuce wrap:
Grab one of the lettuce leaves.
Put a spoonful of the chicken mixture down the center of the lettuce leaf.
Roll up like an eggroll and enjoy!

** sorry I don’t have pictures…If i make them again I will try to snap a few.**