Monday, February 11, 2008
Chicken cacciatore and cracked pepper cheddar muffins
This is not what I have in mind when I think of chk cacciatore but it's my sister-in-law's recipe and this is what she calls it. This is a very easy and delicious recipe.
2 potatoes (I use sweet since they metabolize as a protein instead of as a carb, and my hubby has blood sugar issues)
2 pieces of chicken
2 carrots (the big kind)
1 green pepper
garlic powder and oregano to taste
1 cup of white wine
1 can of diced tomatoes (Walmart has organic for not much more than non-organic)
(you can get the tomatoes with oregano and not have to sprinkle the oregano yourself)
I cut the carrots up into sticks and put them in a pile in the middle of a 9 x 13 pan. Then I cut up the potatoes and place them all around the edges of the pan. Cut onion and green pepper and put it around the edges too. Sprinkle with garlic powder and oregano. Put cut-up, raw chicken on top of carrots in the middle of the pan. Sprinkle the tomatoes all over the casserole and pour white wine in as well. Cook on 400 for 20 minutes and then turn down to 350 for 50 min.
Serves 6. Serves 3 if you are married to Ken.
2 cups flour (I use half unbleached white and half wheat)
1 tbls sugar (turbinado works fine)
3 tsp baking powder
1/2 tsp coarse ground pepper
1 1/4 cup milk
2 tbls veggie oil (I use applesauce in all of my baked goods that call for oil- even non-sweet baked goods. I wasn't sure how it would work but I even use it in my cornbread and it's great!)
1 cup shredded cheddar cheese
Combine all dry ingredients in one bowl. Then wet ingredients in another. Combine and fold in cheese. Fill greased muffin cups 2/3 way full. Bake at 375 for 25-30 min. Makes a dozen.