Are you ready for some luscious chicken? Well if not, just turn away now. Because this is one lusciously delicious dish! Pollo alla Crema is pronounced Po-low ah-la Cray-ma and, yes, as the name implies it’s oh so creamy & wait for it….succulent.
Day 6 of the Eat on 30 Challenge - Rollatini di Pollo {Chicken Rollatini}
Yes, you knew there was going to be a chicken recipe somewhere in this week! If you’ve just tuned in to my little corner of the web & are wondering what all this Eat on 30 talk is about. CLICK HERE to read all about the introductory post. It also has a list of all the fab foodies participating (you should def click on over to their sites when you’re done! They’re writing some amazing stories & sharing some fab recipes) We’re doing our best to bring awareness to food/hunger issues this week.
Galletti (Gah-let-tee) alle Noci (No-chi) in Italian means Chicken with Nuts, or as I like to call it, Nutty Chicken! As you may or may not be aware, I’ve been on a bit of a chicken tear lately. I know, I know, but chicken is cheap! You must be thinking, “How many ways can she possibly make chicken?” Well, there are a thousand different ways you can prepare chicken. And yes, I might actually try to introduce you to all of them tee hee!
I am crazy for chicken thighs lately! Perhaps I purchased way too many of them at my bulk store. I’ll never tell, but this Pollo al Rhum {Italian for Chicken with Rum} is one amazing recipe & makes me happy I had them on hand. If you’re tired of the same old, same old chicken, you should try this out. Also equally fab is last week’s Galletti alle Olive. You should buy the thighs in bulk & try that one as well - just a thought!
In this penny-pinching season chicken thighs are a blessing. (Yes, only chicken thighs - not thunder thighs - but I’m not going to mention those again!)
Galletti alle Olive (oh-lee-vay) simply translates to {Chicken with Olives}. But of course it sounds so much more fab in Italian, no? I had forgotten how much I love low & slow cooked foods. Man, this is truly a dish that will knock your socks off (well, of course, not right now because we’re not wearing any because it’s smoking hot still here on the East Coast, but figuratively - oh yeah!)
This is my version of Italian Fried Chicken. Well I am a Southern girl after all & do love fried chicken so I thought this would be a good marriage of the two! I’ve been crazy for Panko lately & just love the texture & crunch that it gives, all the while being light & airy! Crazy I know, but true.
I know we’ve all had Chicken Salad before. Most I’ve had are heaping with mayonnaise (something I’m not a big fan of but can deal with in small amounts), chicken, and little else. Not mine! I can’t tell you how many people have asked me for this recipe after they have tasted this chicken salad. It’s very different & oh so refreshing with all of the fruit inside. I can always tell that they can’t quite figure out what that extra little flavor is. So I just blurt out, “The secret ingredient is CURRY powder!”
If you don’t want to cook the chicken just for the salad, you can also make this with leftovers from roasted or grilled chicken, OR you could even use 2 large cans of chunk chicken breast (drained of course).
Just in time for Father’s Day this year I’m rolling out this recipe! It’s a crowd pleaser & conversation starter. You will impress the grilling crowd with this one.
If you’re from the South more than likely you’ve heard of beer can chicken. In my family it’s been dubbed as “beer in the rear” chicken (not by me of course) but, alas, that’s what it’s called. Regardless of what you call it it’s a juicy hot delicious mess! They even make a contraption or apparatus, if you will, to actually hold your beer can. I’m not kidding (check out the pic below.) There are quite a few of these contraptions on the market, check out this beer can chicken roaster.
Week 5. Well, we’re moving right along through the The Bread Baker’s Apprentice - Mastering the Art of Extraordinary Bread,
Okay, back to bread…I must admit I was quite terrified when I started this challenge. I am NOT a baker. So the thought of all of this measuring and being at the mercy of yeast just frightened me. As you may know I’m a by sight & taste kind of cook. I put in my ingredients, taste & adjust. Cooking is very forgiving. Baking on the other hand, not so much. But I do find myself enjoying this immensely. Hoping my book makes it through this challenge. Already after week 5 it’s looking very worn with it’s buttery fingerprints & oil stained pages. LOL
I was particularly excited this week to be making an Italian bread. Evviva (hooray!) Okay, everyone knows by now that I’m crazy about all things Italian. So, suffice it to say I was jazzed. So before I got started on this bread I did a little research so I could give you some background.
I recently got a brand new Imperial Pasta Maker
There is nothing wrong with dried boxed pasta (I use them all the time) but there is just something special about fresh homemade pasta. It’s much easier than you would think. It is time consuming but not difficult. If you wanted to speed up the process you could even mix the dough in your mixer or food processor. The recipe posted will make enough for 4 regular portions. I usually make at least two of this recipe to feed my family of 5 but we’re big pasta eaters. If you were making this as a prima, or first course, I think one batch would be fine.
