Posts Tagged ‘Capers’

I’m a big fan of Cornish hens because they’re more flavorful than a chicken, fit in my slow cooker, and kids really enjoy the fact that it’s like a small chicken. I really love the combination of foul, tomato sauce, vinegar, herbs, capers and parmesan cheese which really makes this one of my favorite dishes to make – and it’s really easy too.

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Ingredients:

  • A Cornish hen (or a chicken if you have a big enough slow cooker)
  • Either a can of tomato puree or about 4 large tomatoes plus enough water to cover the hen
  • Capers and caper vinegar to taste, or in my case, about half a cup of pepperoncini vinegar
  • Thyme, rosemary, basil and whatever favorite herbs you would like to add
  • Garlic (In my case, instead of using garlic, I mixed in about half a cup of a cilantro garlic cream I had prepared a few days before)
  • Onion
  • About a teaspoon of salt (I usually eye it so I cannot be certain of the amount)

 

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How to prepare:

  1. Make sure to fully defrost the hen before cooking it
  2. If you’d like, you can stuff it with a bit of rosemary and garlic
  3. Place the hen in the slow cooker
  4. Add the can of tomato sauce or the fresh tomatoes and water
  5. Add herbs and the rest of the ingredients, except for the parmesan cheese
  6. Slow cook for at least three hours, twenty minutes on high and the rest on the low setting
  7. Flip it over after about an hour and a half so that it cooks evenly – if the juices coming out of the hen are pink or red the hen is not ready. You can’t really cook it for too long since the longer it stays in the slow cooker, the more tender and flavorful it becomes.
  8. Place your favorite part of the hen on a dish, then drench it in the tomato sauce and sprinkle with parmesan cheese. The tomato sauce is excellent with any kind of pasta or rice as well.
  9. Enjoy!
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I’ve recently really been craving pizza, and since I really don’t have the cash to be ordering pizza I have been finding other ways of getting my fill. I’ve been preparing a lot of burrito/taco dishes lately and am usually left with a good amount of left over taco meat so I decided to use the left overs to prepare a basic taco pizza. Also, we purchased a heck of a lot of bread the last time we went shopping and I had to use our last loaf of French bread before it became moldy and inedible. These two recipes are so easy and quick that you’ll be enjoying a delicious pizza in no time!

Taco pizza sans extra toppings.

For the taco pizza you will need…

  • A frozen cheese pizza (I found that the Great Value frozen pizzas, or even the Wal-Mart fresh ones work well).
  • Ground beef (half a pound should do).
  • Chili, garlic, salt, and onion powder (or a packet of your favorite Mexican powder flavoring mix).
  • Onions (optional).
  • Garlic (optional).
  • Sour cream.
  • Your favorite hot sauce (Cholula or even Taco Bell’s fire sauce work great).
  • Shredded lettuce, sliced black olives, and any other condiments you may want to add.

How to prepare…

  1. If you’re going to add onions and garlic, chop them up.
  2. Place ground beef in a heated pan with a very thin layer of oil.
  3. Fry up the meat while stirring until most of the fat has melted, then drain it (you can save the grease to make a base for soups or sauces if you wish, but use it within the next day or so or it will start to smell weird).
  4. Add the onions and garlic.
  5. Add the seasoning and mix well. Cook until the onions have become clear and the garlic has become a bit softer.
  6. Place your frozen pizza on a sheet of aluminum foil (you may want to use some Pam on the foil depending on the pizza).
  7. Spread the taco meat evenly.
  8. Place the pizza in a preheated oven according to the box’s instructions. Usually the time mentioned on the box is enough to cook the pizza thoroughly even with this topping, but you can always leave the pizza in a bit longer as long as the crust isn’t turning too dark. If you think it needs more time, you can always place aluminum foil on top of the pizza to avoid further burning.
  9. Add dollops of sour cream and whatever other taco toppings you want.
  10. Slice and enjoy!

    French bread sliced in half.

What you will need for the french bread pizza…

  • A loaf of french bread.
  • Either canned tomato sauce, or diced tomatoes, or even fresh tomatoes.
  • Your favorite cheese/s.
  • Olive oil, garlic salt, onion powder, and favorite herbs such as basil and thyme.
  • Your favorite pizza toppings.

How to make…


After adding tomatoes.

  1. Slice the loaf of bread in half length-wise.
  2. Add the tomatoes. It’s up to you how much.
  3. Lightly douse it with olive oil and sprinkle the seasoning.
  4. Sprinkle the cheese on top (as thickly as you like just beware that the more toppings you have the longer it will take for them to cook).
  5. Add whatever toppings you like, such as capers, ham, pineapple, grilled chicken or beef.
  6. Place in the oven at about 350 degrees.
  7. Let it bake for about 15 minutes. The best way to avoid burning it is to keep an eye on it, or if you really don’t trust yourself, you can place aluminum foil on top after about 5 minutes into baking to prevent the bread from burning.
  8. Let it cool a bit and enjoy!

Before baking.

After baking (turkey, capers, not covered with aluminum foil when baked).

After baking (pepperoncini, covered with aluminum when baked).

We finally did some grocery shopping and I’m very excited to finally have ingredients again to cook. I was getting tired of trying to make different pasta dishes with whatever weird stuff I could find. I have never purchased a whole chicken before, mostly because I thought they would be too expensive, but I found out that one chicken cost less than one little Cornish hen, and sure, the hen may have been healthier if it had been raised properly, but I doubt it. In fact, the two taste exactly the same when prepared this way.

What you will need…

Chicken Cacciatora.

  • A whole chicken.
  • Onions.
  • Garlic.
  • Canned or fresh cubed tomatoes.
  • Capers.
  • Olive oil.
  • Parmesan cheese.
  • Salt.
  • Bacon.
  • Thyme and rosemary.

How to make it…

  1. Chop the garlic and place it in a pan with a teaspoon of olive oil. Allow it to brown a bit.
  2. Add the onions and let them cook until transparent.
  3. Chop the bacon and add that as well.
  4. Keep stirring until the bacon cooks for a few minutes and add in the herbs.
  5. Take a third of the onion mix and stuff it inside the chicken. Place a couple of capers under the skin.
  6. Place the chicken in a big pot, dump in a large can of diced tomatoes, or chop up 4 tomatoes and add two cups of water.
  7. Add a teaspoon of salt and a couple of more pinches of rosemary and thyme as you see fit.
  8. Turn on the heat to medium and add a teaspoon of capers (or more, if you like) and half the jar of the capers’ vinegar.
  9. Wait for the sauce to begin to boil around the chicken and then turn it to low and cover.
  10. After an hour, flip the chicken around. You may want to baste the chicken with the sauce every 15 minutes to allow it to absorb the flavors.
  11. Let it slow cook for a few hours. The longer you cook it, the more tender and blended the flavors become.
  12. Place some of the chicken on a plate along with some of the tomatoes and sauce and sprinkle with Parmesan.
  13. Eat up!

Tip: You can always brown the chicken with your preferred method before slow cooking it. Remember that you can always place the left overs in a slow cooker or back in a pot to reheat. The best thing about slow cooking is that you don’t really need to pay much attention to it especially if you use a slow cooker! Just dig in when you’re hungry.