Marinated Fontina Antipasto

1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes

1/2lb fresh mozzarella, cut into cubes

1 cup pitted Italian Green olives

1 cup pitted taggiasca olives

1 cup artichoke hearts, quartered

4 cloves of garlic

2 sprigs fresh rosemary

1 pinch dried thyme

1/4 cup olive oil

1/4 cup champagne vinegar

juice of half a lemon

juice of 1 orange

pinch of salt and pepper

Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!



Grandmas Chicken Cacciatore


1 pound pasta, cooked and drained

8 Chicken thighs, skin on

salt and pepper to taste

1/2 cup flour

4 Tbsp olive oil

2 Tbsp butter

1 yellow onion, halved and sliced

2 Red bell peppers, sliced

2 green bell peppers, sliced

1 can green olives

5 cloves of garlic, diced

1-1/2 cups white mushrooms, sliced

2 sprigs fresh rosemary

3/4 cups white wine

28 ounce can diced San Marzano tomatoes with their juice

Good Parmesan cheese for sprinkling on top

Preheat oven to 350 degrees

Cook Pasta to desired consistency and drain, set aside

Salt and pepper your chicken thighs, then dredge in flour. In a  dutch oven  heat olive oil and butter on stove top over medium high heat, Place chicken skin side down, 4 pieces at a time, and brown both side of your chicken thighs, remove and place chicken on a clean plate. Repeat with remaining four chicken thighs.

After your chicken is browned and on a clean plate, Add onions, peppers and garlic to your pan you used to brown your chicken, cook for a couple minutes and then add mushrooms and olives and cook for another couple minutes.Add sprigs of rosemary and then pour white wine into pan and let come to a gentle boil. Add in tomatoes to pan and stir to combine. Add your chicken back to your dutch oven, and place lid o,  Bake at 350 degrees for 45 minutes, remove lid and turn oven up to 375 degrees and cook for an additional 15 minutes.

Once cooked, remove chicken and set on a clean plate, also remove veggies and set on another clean plate, remove your sprigs of rosemary and discard. On a platter place cooked pasta, add your veggies on top of your pasta then place chicken on top of veggies, pour pan juices over the top of everything. Sprinkle with Parmesan Cheese and ENJOY 🙂



Easy Taco Salad




1lb ground beef

1/2 package taco seasoning

1 (29ounce) can pinto beans, drained and rinsed

1 head ice berg lettuce, chopped

3 roma tomatoes, diced

2 avocados, diced

1 can large black olives

1 cup shredded cheese

1/2 bag dorito chips, crumbled

1 large ziplock storage bag

1000 Island Dressing

1 cup mayo

2 Tbsp ketchup

1 Tbsp relish

In a pan brown your ground beef with your taco seasoning, drain and set aside to cool. In a storage bag place Beans,Lettuce, tomatoes, avocados, olives, cheese and doritos.

In a small bowl add Mayo, ketchup and relish stir well till combined.

In your storage bag add cooled meat and then dressing. Now is where the fun begins….shake it all up and place in a large bowl. Store in fridge till ready to serve and ENJOY!! 🙂

***This post is part of a group Cinco De Mayo post please click the links below and check out the goodies the other ladies made…….

Cooking From a SAHM~ Easy Salsa

The Rowdy Baker~ Tender Yucateco Pork

Moore or Less Cooking Blog~ Chicken Fajitas

Hun, What’s for Dinner~ Dessert Chimichangas

Tampa Cake Girl~ Margarita Cheesecake With A Twist of Lime