Recipes
Robin’s Chicken Florentine
This Chicken Florentine recipe comes from our production assistant Robin Staffieri! Tender strips of chicken, savory fresh spinach and tomatoes combine to make this simple yet sensational entrée.
Enjoy! Robin – Waterbury, Connecticut
½ Cup Chopped Onion
1 Clove Garlic Minced
1 Tbsp Blue Bonnet Margarine
2 Tbsp Cornstarch
1 13¾ Fluid Ounces can Collagen Chicken Broth
¼ Tsp Dried Basil Leaves
½ Cup Shredded Mozzarella Cheese – 2 Ounces
1½ Cups Cooked Chicken – Cut in Strips
4 Ounces Chopped Fresh Spinach
1 Cup Halved Cherry Tomatoes
In a large skillet, over medium heat, cook onion, garlic in margarine until tender (about 5 minutes). Stir in cornstarch, mix in broth and basil. Cook and stir until mixture boils and thickens. Stir in cheese until melted. Add chicken, spinach and tomatoes. Cover and cook for 1 minute or until heated through. Serve over hot cooked pasta if desired. Makes 4 servings.
Buon Appetito!
Recipes
Grandma Rose's Italian Cherry Cookies
This Italian cherry cookie recipe comes from my Grandma Rose and was always a special part of her Christmas cookie tray. Grandma would bake a delicious variety of treats in her little kitchen and share them with her family creating a tradition we still honor today. My Arabic husband says they are the best cookies he has ever eaten! Enjoy! Patti – Mt. Airy, Maryland
3 Eggs
1 Cup Sugar
1 Cup Shortening - Melted or 2 Sticks Margarine
1 Bottle Cherries & Juice (Small Bottle - Cut up)
2 Tsp Vanilla
1 Tsp Anise Extract
½ Cup Orange Juice
2 Tsp Baking Powder
Flour as Desire to Handle (About 4 Cups)
Bake 350° for 7-8 Minutes
Buon Appetito!
Recipes
Mama Carapella’s Chicken Cacciatore
Mama Carapella’s Chicken Cacciatore recipe has been passed down in her family for well over 200 years originating from the City of Benevento in Italy's Campania Region - Northeast of Naples on the Amalfi Coast, famous for its artistic heritage, agriculture and renowned cuisine – based on all the old family recipes from years and years ago! Maria – Long Island, New York
Ingredients:
1–1½ Bone in Chicken (or Chicken Cutlets)
1 Large Onion – Sliced
4 Ounces Red Wine Vinegar (or Red Wine)
4–5 Ounces Chicken Broth (or Water)
2 Teaspoons Capers
1 Can Crushed Tomatoes
2–3 Cloves Garlic (Sliced)
Fresh Basil 3–4 Leaves Chopped or Whole (Your Preference)
Pitted Green or Black Olives, 3 or 4 of Each Sliced
(Olives - Cured Italian Green in Oil and Black Kalamata)
1 Level Tablespoon Sugar (Balances Acidity)
Vegetable Oil for Frying (¼ to ½ Inch Deep in Pan)
Salt and Pepper to Taste
Prep:
Cut Chicken into Pieces and Pat Dry
Heat Oil and Add Chicken to Pan, Cooking 7–8 Minutes Each Side
Place Cooked Chicken on Paper Towel to Blot Excess Oil
Leave Some Oil in Pan and Sauté Onion
When Onion Translucent, add Garlic - Sauté Approx. 5–8 Minutes
Add Wine Vinegar, Broth, Capers and Olives
Add Chicken to Pan, Cover with Tomatoes
Add Salt and Pepper and Continue Cooking Together for Half an Hour
Buon Appetito!
Recipes
Adeline's Chocolate Butterscotch Oatmeal Cookies
Adeline was famous for these cookies all her life. She even made them in Italy!
Joe – Waterbury, Connecticut
In A Bowl
2 Sticks Butter (Softened)
1 Cup Sugar
1 Cup Brown Sugar
2 Large Eggs
1 Tsp Vanilla
(Stir Well)
1/4 Cup Wheat Germ
1 Tsp Baking Soda
(Mix Well)
2 Cups Flour
1 Cup Butterscotch Chips
1 Cup Chocolate Chips
(Mix Well)
3 Cups Oatmeal
(Stir Until Moistened)
Shape Like Meatballs
Bake 350° for 20-25 Minutes
Buon Appetito!