Annamaria’s Chicken Scarpariello

Hello Dear Followers,

Tonight we made a traditional Italian dish for dinner. We made Annamaria’s Chicken Scarpariello. Annamaria is Daniela’s aunt and this is a favorite in Daniela’s family, especially for the patriarch of the family, Daniela’s grandfather. We made the dish with chopped oven roasted potatoes.

It was bit of a hectic evening and we didn’t realize how time consuming this dish was, but we were efficient and got everything cooked and ready to plate in less than two hours.

Here is the recipe

Ingredients:

2-3 packages of chicken ( we had wings, legs and thighs… any chicken works)

1 jar of sweet vinegar peppers

1 jar of hot vinegar peppers ( We actually only used 4 hot peppers, it’s up to you on how much of a spice you want to this dish.)

Olive oil

1/2 stick of Butter

4-6 cloves of garlic (minced)

Cooking Sherry ( eyeball this)

4-6 packages of brown gravy powder

Water (as needed)

Parsley

Potatoes

Assorted seasonings

Salt

Pepper

Instructions:

We started tonight with roasted potatoes in the oven. We made it with assorted seasonings along with salt and pepper. We put this in the oven first for over an hour at 350-400 degrees.

For the chicken scarpariello, we started with olive oil in a frying pan and fried the chicken until cooked through. Set aside.

For the sauce, we combined sweet vinegar peppers and hot vinegar peppers in a bowl and chopped them up. Depending on what you prefer, you can use as much of each as you want. We did about six sweet peppers and four hot peppers.

In another sauce pan, you are going to put the olive oil, butter and minced garlic. Stir until garlic is lightly brown.

You will then add the peppers, parsley, cooking sherry in the mix. Saute it for five to 10 minutes.

You will then add gravy powder with water. Add water to this sauce as needed, continuously stirring until you create a semi-thick sauce.

Once the sauce is ready, pour the sauce over the fried chicken and place the chicken in the oven for 45 minutes.

You will find that the sauce will thicken even more on the chicken with still enough drippings for bread later! Put this in the oven at 350- 400 degrees.

Once this is ready, enjoy and serve!

Until next week! Don’t forget to follow TuesdayNightSuppers on Instagram and Facebook.

Davide’s Sirloin Steak and Roasted Potatoes

Hello Dear Followers,

Tonight’s dish was extra special, we made a sirloin steak with roasted potatoes and salad. This is Daniela’s grandfather’s recipe.

While it may be a typical steak and potatoes dish, for Daniela’s grandfather, it was much more. Her grandfather had to learn to cook when her grandmother was diagnosed with Alzheimer’s Disease.

• 

• 

She could no longer cook the dishes he knew and loved. So he taught himself.

Here is the recipe:

1-3 Sirloin Steaks – (It’s up to you about the number of steaks used in the recipe)

4 white potatoes cut in cubes

Lettuce

1 Red onion

1 white onion

Salt

Black Pepper

Olive oil

Honey

1 Lemon

Vinegar (red or white is fine)

Seasonings: garlic powder, Goya’s Adobo seasoning, parsley and paprika. Use as you wish!

Instructions:

Steak and Potatoes

Wash your sirloin steak and place it flat in a glass or aluminum pan.

Cut the onions long ways and drape them along the steak in the pan

Cut the potatoes in cubes and drape them along the steak

Add seasonings.

Heat the oven for the steak at about 350-400 degrees. Should cook about an hour.

Salad

Thoroughly wash the lettuce and pat dry.

Break lettuce apart in a medium-sized bowl.

Chop red onions and put it on top.

For the dressing: Get some olive oil (extra virgin works too!) and mix in the juice of one lemon and add honey as you see fit.

Plate and enjoy!

Until next week!

Winter Warmth With a Summer Touch

Hello Dear Followers,

To say it’s cold outside right now here on the East Coast is an understatement. This is why when we were thinking about tonight’s dish, it was imperative that we bring some warmth to the dish we were making, with a side that brought us thoughts of the summer months ahead.

We made a pulled pork tenderloin drizzled with a roasted garlic barbecue sauce, fried potatoes and an avocado corn salad.

• 

• 

In full disclosure, the avocado corn salad was a last minute add-on because we knew this would need something else, something more than your typical meat and potatoes dish.

We made our pulled pork tenderloin in the Crock Pot, we had the day off so we made everything on Dr. Martin Luther King Jr. day.

Here is the recipe:

Pulled Pork Tenderloin:

The pork tenderloin was fried in olive oil for five minutes in a skillet before it was transferred to the Crock Pot. In the Crock Pot we put a half cup of organic vegetable broth for a bit of extra flavor (water works too).

As the pork was in the Crock Pot, we fried up a yellow onion (sliced) for about five minutes in the same skillet we used for the pork to give it some of the same flavor as the pork. We then transferred that over to the Crock Pot.

We then added carrots, celery, and leeks for flavor into the Crock Pot. Set it on high for four hours or low for six.

Fried Potatoes:

Cut about four to six potatoes in cubes and put in a skillet with olive oil. Make sure to put enough olive oil so that it doesn’t stick to the pan and burn. Make sure to turn it every few minutes. We only added salt and pepper and that was it.

Avocado Corn Salad:

This part of our dish was truly a delight for us. Daniela wanted to try this dish for months and we thought it was our way to wish the warmth of the summer months to us. This dish was pretty easy, that may make another appearance in the spring.

We boiled the organic fresh corn about 20 minutes (check the time as you see fit). We then cut the corn off the cob and put it into a a skillet to roast for a bit. We included olive oil, salt and pepper. Once we roasted it a bit, we put in big bowl.

We then added sliced avocados, cherry tomatoes (cut in half), red onion (chopped), minced garlic and chopped up cilantro. We drizzled olive oil and lime juice on top with salt and pepper and tossed it together.

Overall, this was a great dish for a cold winter’s night. We recommend making this on a day when you have off like we did or on a weekend.

The avocado corn salad comes from NatashasKitchen.com.

Until next week!