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.

Green Scallop Tacos

Hello Dear Followers,

Happy Taco Tuesday! This week we made a rather easy dish that was both healthy and delicious. We made scallop tacos in a green herb salsa.

The dish had very little ingredients and offered a unique blend of tastes and flavors we would have not thought to put together. The green herb salsa certainly had a spicy kick too!

We got the recipe from SkinnyTaste.com and it made for a great summer dish.

Here is the recipe:

Time to make: 30 minutes – 1 hour

Ingredients:

2-4 Corn Tortillas

16 scallops (about 1 pound)

2-3 Jalapenos, cut with seeds removed( We used poblano peppers, also works here)

Parsley (leaves only)

Cilantro (leaves only)

2 cloves of garlic

1 cucumber

2-3 avocados

Salt

Pepper

2 Tbsp of olive oil

1-2 tbsp water

Butter – melted

Instructions

Toast jalapenos with garlic in a dry frying pan in skillet until golden. Remove from heat and peel garlic and seed the peppers. Set aside.

Wash parsley and cilantro using only leaves before placing in blender.

Place parsley, cilantro, toasted jalapenos and garlic with olive oil and water in blender. Add salt and pepper if desired.

Once that is done, cut up the avocado and cucumber in chunks and place and bowl. Pour the salsa over it.

Bake tortillas in oven at 350 degrees. Melt butter and spread on tortillas and wrap and foil before putting it in the oven.

For the scallops, wash and pat dry. Follow this by sprinkling salt and pepper on top before frying it in the pan.

Fry the scallops 2 minutes on each side.

Once tortilla is out the oven, put the green herb salsa and top it with two scallops. Enjoy!

Until next week! Be sure to follow us on Instagram and Facebook @TuesdayNightSuppers!