Chicken Cacciatore

Ingredients:

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)
2 Tablespoons Olive Oil
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1 Celery Stalk, Chopped
4 oz. Mushrooms, Chopped
1 Red Sweet Pepper, Chopped
1/2 Cup Dry White Wine
1 (14 oz) Can Chopped Tomatoes
1/2 Cup Chicken Broth
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
Salt & Pepper
Pinch Of Red Pepper Flakes
Optional But Encouraged:
1 Cup Pitted Flavorful Olives

Directions:

Rinse the chicken pieces, and then pat dry.
Heat the oil in a large pot over medium heat, and brown the chicken pieces well on both sides.
Remove the chicken pieces to a plate.
Add the mushrooms, onions, peppers, and celery to the pan drippings, and sauté until soft, about 5 minutes.
Add the garlic, and cook another minute or two.
Add the chicken back into the skillet, and add the white wine.
Cook on medium heat until it has almost completely evaporated.
Add in the chopped tomatoes, broth and seasonings.
Simmer on low, covered for about 60 minutes.
If the sauce has not thickened, remove the chicken pieces from the pan, and bring the sauce mixture to a boil.
Add the olives, cook a few minutes until it has reduced and thickened.

Serve with pasta or rice.

Enjoy!

Rice Pudding

Ingredients

• 1 cup Cooked Long Grain Rice ( water polished rice if available )
• 3/4 cup Sugar
• 1/3 cup Flour
• 1/4 teaspoon Salt
• 2 cups Whole Milk
• 3 Egg Yolks (beaten)
• 1/2 teaspoon Vanilla

Instructions

Place sugar, flour, salt, and milk in sauce pan. Stir on medium low heat until mixture begins to boil. Let boil while stirring constantly for 2 - 3 minutes. Remove from heat and place 1/2 cup of hot mixture into egg yolk and mix well. Pour egg yolk and rice into hot pudding mixture and place back on stove, continue to cook for 2 - 3 minutes. Stir constantly so pudding does not lform lumps and stick to the bottom of pan. Remove from heat, add vanilla and blend well. Chill before serving.
Add your favorite garnish. Fruit, whipped topping or a little cinnamon or freshly grated nutmeg is nice.
Enjoy!

Slow Cooker Creamed Corn

Ingredients

• 3 (15.25-ounces) cans whole kernel corn, drained
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon pepper
• 8 ounces cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, cut into thin slices

Instructions

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
• Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately.

Notes

Adapted from Family Fresh Meals