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 🙂



Shredded Beef Sliders


3 pounds pot roast

1 bottle of dark beer

1 cup beef broth

garlic salt with parsley to taste

Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. 🙂

When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside

Mushrooms and Onions

1 container sliced portabella mushrooms

1 white onion sliced thin into rings

1 tbsp butter

1 tbsp olive oil

1 tsp sugar

1/2 tsp salt

2 tsp diced garlic

1/8 cup white wine

1/2 cup beef broth

In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted

8 dutch crunch rolls

spray butter

8 slices of swiss cheese

horseradish mustard

Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.


Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! 🙂


Cheddar Cheesesteak Bread Bowl


1-1/2 pounds thinly sliced Ribeye

salt and pepper to taste

1/2 tsp onion powder

4 Tbsp flour, divided

olive oil

2 white onions, sliced in rings thinly

2 green bell peppers, sliced thin

1 tsp sugar

1 package mushrooms

1/2 tsp dried thyme

1/4 cup white wine

2 cloves garlic, chopped

4 cups (32ounces) beef stock, hot

4 bread bowls, centers hallowed out

8 slices cheddar cheese

Place sirloin in a bowl season with salt and pepper and onion powder. Place 2 Tbsp of flour in bowl with sirloin and toss to coat.

In a stock pot add 3 Tbsp olive oil and heat over medium high heat, add sirloin in 2 batches and sear, remove and place on plate, sear second half of sirloin.

Once your are done searing the sirloin, in the same pot add your onions and green peppers and 1 tsp sugar, allow onions to caramelize and green pepper to soften. Add Mushrooms and white wine and let them cook down. Add garlic and thyme.

Sprinkle 2 Tbsp of flour on top of your veggies and then slowly stir in Hot Beef Broth. Let Simmer 10 minutes

Preheat oven to broil.Place Bread Bowl and tops on a parchment paper covered cookie sheet. Ladle Cheesesteak mixture into each bread bowl top with 2 pieces of cheddar cheese each. Place under broiler watching carefully not to burn put just until bread bowl edges are toasty and cheese is bubbly. ENJOY!! 🙂

This recipe was adapted from the cozy apron

Beer Batter Onion Rings


Fill your deep fryer to the max level with veggie oil and heat to 375 degrees. If you don’t have a deep fryer in a Dutch oven or heavy cast iron pan fill with a few inches of oil on medium high heat till reaches 375 degrees

2 large sweet onions, vidalia
Milk to cover onion slices
1 cup flour
1-12 ounce bottle of beer, I prefer a dark beer
2 tsp cornstarch
1 tsp salt
Black pepper to desired taste

Peel and cut onion slices in 1/2 inch thick slices. Place in a pie plate and cover with milk. Let sit in fridge for about an hour..
In a shallow baking dish whisk flour, cornstarch, salt and pepper. Whisk in the beer until the batter is smooth like pancake batter.
Dip onion rings in batter, coat completely. Drop rings into deep fryer working in batches each batch 4-6 minutes until golden brown. Remove to paper lined plate.
Serve with you favorite dipping sauce and ENJOY!!:)

Tater Salad





8-10 white potatoes, peeled, chopped and boiled to desired softness

12 eggs hard boiled

1 small purple onion diced fine

4 ribs of celery diced fine

3-4 dill pickles diced fine

2 small cans of diced olives

1 cup of mayo

2 squirts mustard (about a tsp)

1 Tbsp white vinegar

Peel and chop white potatoes and boil them to your desired softness. I boil mine about 7 minutes. Drain and cool.  Place in a large bowl.

Hard boil your eggs, let cool then peel and dice. Add to your cooled potatoes.

Dice your onion, celery and pickles and then add to your potatoes.

Add your  olives.

In a glass measuring cup add mayo, mustard and vinegar. Stir until combined.

Add your mayo mixture to your potato bowl and stir up.

I like to add a little salt and white pepper to taste at this point but you don’t have.

Place in fridge and serve when ready. ENJOY!! 🙂