Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon

Creamy Chicken Angelina w/ Mushrooms, Ham & Bacon 

Ingredients 

Recipe for 6 people

Chicken - Boneless Chicken Thighs  12 pieces cut in 1/2 ( approx. 2 pieces per person)
Flour mix- 2 cups flour, salt, pepper, garlic powder.
    (If you want low carb - don't add flour mix to chicken)

Beef Broth-  4 cans or large container. Will use 3 cans and maybe another 1/2 can

Portabella Mushrooms - approx. 12 - 15 medium size - Sliced
Cream of mushroom soup - 4 cans
     (will use 3 cans and maybe more if not thick enough)
Onion - 1 large. Sliced Thin.
Shallot - 1 small - chopped
Bacon - 6-8 Strips
Virginia Ham - cut into chucks. Deli counter ask to slice 2 piece on #9
Butter  1 - 2  sticks (cut up into 2 TBS pieces)
Marsala Wine 4 TBS for each frying pan.

Optional:  Served with side Egg Noodles. Cook Noodles add beef broth, black pepper and butter.

Preparation: 

1.   Place 6-8 Strips of bacon in pan and cover with aluminum foil. Bake in over at 400
      Once bacon is cooked take off foil and place on Broil to crisp the bacon.
       Cut into chunks.  (Place in bowl)

Note:  I use the pan below. and I don't use any of the fat that drips off. I find that when you use the fat from the bacon you cannot taste the rest of the ingredients because the bacon over powers it with the bacon fat. 

2.  Boars Head -Virginia Ham Cut into chunks 

     At deli counter ask Clerk to slice 2 pieces of ham on #9.  It will be a thick slice. 
    Clerk will ask many times "Are you sure"  Tell him you are going to cut the ham into chunks and 
    Just give  that "what you don't think I know what I am doing kind of look"   
                                 

              

3.   Chicken - Cut Boneless Chicken Thighs into 3" x 3" sizes. You don't want to thick

       because you want the chicken to cook fast and not be raw.

4.   Flour mix- Mix in large bowl approx. 2 cups of Flour, 

       spec of (1/4 tsp) Salt, pepper and garlic powder

       Flour each piece of chicken and place flat in large pan. 

       (if you place on top of each other the Chicken will stick to each other)

5.  In frying pan on medium high Brown each side of chicken.
     You want to crisp the outside.
     At this point most of Chicken can be cooked fully.
     Some thicker pieces might be raw in middle.
     Cook them a little bit longer on lower temperatures once outside is crisp.
      Place chicken in bowl.

browning out side of chicken 

place in bowl when done.

  

 6.  2 bars of butter.  Cut up into chunks.  Leave on side in bowl.

Next steps.  7 - 11  Cooking Onions, Ham, Mushrooms and Bacon. 

You want to only place in frying pan enough to cover bottom. Otherwise to much in pan food cannot saute correctly.  I used 3 pans for this stage. Cooking Onions, Ham, Mushrooms and Bacon. 

7.   Saute Sliced Onions and chopped Shallot in large frying pan with a small amount of Olive Oil 

       Cook until Onions are golden brown

8.    Add Ham chunks. Cook Ham for about 1 minute. crisping the outside.

9.    Add Mushrooms and 2 Tbs butter. Cook for about 1 minute. Until butter is melted.
        (Note: Mushrooms are not to be fully cooked at this stage.
10.  Add cooked chopped Bacon.

11.   Add in 2 Tbs of Marsala wine. Saute 2 minutes and flip the mixture in pan a few 

        times so that all can absorb the Marsala wine. 

sauteing with butter 

Added Marsala wine 

12.    Add in cooked Chicken to each frying pan.
13.    Add another 2 TBS of Marsala Wine and 1 TBS Butter.
14.   Flip the ingredients so that the Chicken is coated with the Marsala wine
         and saute for about 3 minutes
15.   Place everything is a large bowl.




16.  In 3 frying pans.  Add 1 can of beef broth and 1 TBS butter. Cook until butter is melted.
17.  Add in 2 TBS Marsala Wine. Stir in.
18.  Add 1 can Cream of Mushroom Soup to each frying pan.
        Stir lightly with whisk.  Cook until it comes to a boil and sauce thickens up.
        If too thick add a few TBS at a time of  beef broth.
19.   Add in 2 TBS grated Cheese. Stir well and shut off heat.

Mix in cream of Mushroom soup 

Bring to boil

20.  Last Stage:
When preparing 2 person dish you can combine all ingredients into frying pan and let simmer for
a few minutes.
If preparing for 6 people.  You can either do as above states or
Place all ingredients in a glass baking pan and pour the Creamy Mushroom sauce over it and bake in oven on 400 degrees,  covered for 8-10 minutes

2 person dish. added all ingredients into frying pan.

baked all ingredients in oven for 10 minutes.

Meatball Ravioletti Soup

Meatball Ravioletti Soup
w/ Spinach & Mushrooms

 Ingredients

Serves 4
1 frozen small package of Spinach_ thawed
4 Portabello Mushroom caps (sliced)
4 Meatballs _ (recipe on this blog)
Beef Broth 2 cans
2 TBS Butter
Garlic 3 cloves chopped
Grated cheese - Romano Pecorino  1 Tbs
1 package of Ravioletti
Olive Oil,  spices - Salt, Pepper and Garlic Powder

Preparation: 

 Ravioletti.

1.   In Medium size pot -Boil water. Add tsp salt.

      Cook Ravioletti for 5 minutes.  Note: it's not fully cooked.  Strain and leave on side.

While Ravioletti is cooking. Prep the other ingredients.

2.   Microwave to thaw out frozen spinach.

      Place in strainer and squeeze out excess liquid (water) 

3.   Rinse mushrooms and pat dry with paper towel.

      Slice Mushrooms into thick pieces.

4.   Meatballs - if frozen place in bowl. pour 1/4 water over meatballs

      and microwave for 1 minute.          

      (Water over Meatballs will keep the Meatballs moist and not dried out)

      Meatballs can still be cold.  Microwave just enough that it's not frozen.

      Slice each meatball in 4 pieces. 

 5.    Add sliced Garlic and just a small amount of olive oil to Saute Garlic.
        Once Garlic is lightly golden
  6.   Add spinach with a pinch of salt, pepper and garlic powder.
        Saute stirring for 1 minute.
        Spinach absorbs the olive oil. Add little extra to cook the spinach so it won't burn.         
 7.    Add sliced mushrooms and 2 TBS butter.
        Saute for about 1 minute and butter is melted.
8.     Add grated cheese and stir in, cook for about 5 -10 seconds
        Leave mix on side off heat.

9.     Place in large pot 

        Add 2 cans of beef broth.

        Bring to full boil

10.   Add Ravioletti, Meatballs, spinach mushroom mix

        Cook at boiling point for 2-4 minutes.  

        When Ravioletti is cooked than the soup is done.

Optional: Add more grated cheese on top of  each bowl of soup.

Note:  If any left overs. All the soup juice will be absorb by the Ravioletti.

So, you might have to add more beef broth when reheating the left overs. 

Stuffed Peppers

Ingredients

 Red peppers 4 large. buy the ones with flat bottoms not pointy. 

 Rice 1/2 cup rice - 1.5 cups water makes enough for 4 peppers as shown.

Butter 4 TBS

Palermitana sauce recipe on this blog (2 _ 16 oz containers)

mozzarella cheese 1 - 2 cups  

grated cheese 1/2 cup

Recipe -    

Cook  Red Peppers

1. Slice top off of Peppers. take the stem off and keep the small piece of pepper that's surrounded it. 

    Clean out all the pepper seeds from inside the pepper.  Throw out stem and seeds. 

   

2.  Place a large Pot with water fill 3/4 way  and Add 1 tsp of Salt.

     Place on high heat and Place peppers into large pot of boiling water.  
     Cook at boiling point for 7 minutes or until peppers get softer but still firm.

 3.  While peppers are cooking.  Take 3 top pieces of Pepper Strips and chop into small pieces. 
      Chop up a small Onion into small pieces.
      Place in frying pan with 2 TBS olive Oil and 2 TBS butter.  
      Add chopped peppers when oil is hot.
      Cook until onions are lightly golden.
      Place on side.  This will be added to cooked rice.



 


4.    Place Palermitana Sauce in pan and heat up.  Take off heat and Leave on side.









  






5.  Place 3 TBS of  Palermitana Sauce on bottom of pan. 
     Slice Peppers in half with knife or scissor and place close together                                                         with openings against the outside of the pan.                                                                                           Use a non-stick baking pan or glass baking pan.

 

   

6.  Cook Rice 

 4 Peppers - use 1/2 cup rice. 1.5 cups of water_ yields 1.5 cups of cooked rice.                                 Add  1/2 tsp salt and 2 TBS butter

When cooking rice, add small amount of  extra water if rice needs more liquid to cook.                 Don't add too much at a time. You don't want rice to be watery.  

Once rice is cooked and if it's watery,  place in basket strainer and let any excess liquid strain out.

7.   Place rice in bowl. Add 2 TBS butter.

      Place in cooked chopped peppers and onions.
      Add 1/2 cup grated Romano cheese. 

      Mix well 

       

8.  Mix 2.35 oz of each Rice and Palermitana sauce together.                                                                       (Approx. 2  TBS of rice and 3 TBS Palermitana sauce per pepper. ) 

     I don't like mixing everything together in 1 large bowl, because you don't know                                     if you have to much rice. 

 

 9. Add 1/2 oz. Mozzarella Cheese to the inside of each pepper.

     Save other 1/2 oz for the top.

10. Add Rice/Palermitana sauce mix on top

 11. Add more Mozzarella Cheese on top of mix

12.  Bake in oven @ 375 degrees until cheese in melted. Approx. 13 min.

13.  Turn Oven to Broil for about 1 min. until crispy on top.  Watch Peppers. broiling oven 
       temperatures cook quickly and you don't want your Stuffed Peppers burnt.

Another Recipe for the rice mix is to use
  Rice a Roni Spanish Rice
Cook Spanish Rice as instructed. Once rice is 1/2 way done
Add 1 large can Diced Tomato and the small pieces of peppers (left from when you cut open the tops)
Once Rice is done add 3 TBS grated cheese
Cook Chopmeat and add Sautee onions when chopmeat is almost done.
Strain out any fat from Chopmeat.
Mix with Rice and stuff peppers as listed above.