I hope that everyone had a wonderful Valentine’s Day surrounded by those you love.
Michael and I had a nice quiet dinner at home and exchanged cards and gifts beforehand.
Our meal included garlic bread, salad, Chicken Cacciatore, and of course, wine.
The garlic bread (which Miss Can’t Have Dairy had to forego) was made with 1 TB Garlic Gold oil, 1 TB Earth Balance butter, a hefty dose of Parmesan and mozzarella cheese, and a sprinkling of garlic gold nuggets. It baked in the oven at 400 F for about 6 minutes until it was lightly browned and crispy and the cheese was melted.
It is times like this when I really miss the days when I could eat cheese…
(Adapted from here)
Ingredients (for 4 servings)
4 boneless, skinless chicken breast halves, about 1 1/2 pounds
Coarse salt and ground pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
3 garlic cloves, minced
2 cans (14.5 ounces) stewed tomatoes (Sometimes I like to use Italian stewed tomatoes because they are already seasoned)
1/4 teaspoon dried oregano
Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
We always enjoy this meal, and it makes us feel as though we’re eating in a restaurant (well, a restaurant where shoes are optional and there’s a little fluffy white dog roaming around).
Plus, this dish is heavy on the color red which is quite appropriate for the occasion, right?
In the store yesterday, I noticed that Easter decorations and merchandise are already out! What is your favorite holiday? You’ll notice that I am pretty much into every holiday…but if I had to choose, I’d pick Christmas and Thanksgiving.
Have a wonderful day!