I had such high hopes for this recipe, who wouldn't with such a descriptive title:
Savory Slow-Cooked Chicken Cacciatore
This recipe was in the Sunday paper coupon section, along with a coupon for Swanson Broth. I have been trying to use the Crock Pot more often, it helps with the house showing schedule currently in our lives. It seemed like a natural that I should make this dish.
It was a disappoinment, the sauce was watery, bland and to me had a strange taste. I am wondering if the strange taste came from the can of fire roasted tomatoes. Needless to say, I will not be making it anymore. Clint and I were in total agreement about this dish being a flop.
Just because a dish looks good doesn't mean it is good!
|Savory Slow-Cooked Chicken Cacciatore |
Savory? I don't think so!
My little mini "cooking" spree continued the next morning. I made some homemade pimento cheese, it has a variety of cheeses...American, cheddar, Swiss, cream cheese and Monterey Jack. To the cheese I added pimentos and Hellmanns mayonnaise.
|Usually I mix just grated American cheese and mayonnaise together|
to make Pimento Cheese. This version had several different
cheeses that I had on hand.
|Simple tuna salad ... tuna, boiled egg, celery, little pickle relish and mayonnaise.|
Sometimes I add a few lightly toasted chopped pecans to tuna salad.
My little cooking spree ended on a good note, a sweet note, these tassies are delicious. I have a recipe that calls for less butter, I am not able to locate right now. I used the Pampered Chef recipe that came with their Mini-Tart Shaper, a must item for making tarts. Here is my slightly revised version of the recipe:
1/2 cup butter
1 pkg (3 ounces) cream cheese
1 cup all-purpose flour
Let butter and cream cheese soften to room temperature. Mix together. Add flour and mix to form a soft dough. Chill dough at least one hour.
Form the dough into 24 walnut sized balls. Place each ball of dough in a mini-muffin cup. Dip the mini-tart shaper in flour, then press into the dough to shape perfect tarts. (You can do this by hand if you do not have a tart shaper)
2 tbsp melted butter
3/4 cup brown sugar
1/2 cup chopped pecans (The original recipe calls for 1 1/2 cups, you can use much less if desired)
1 tsp vanilla
Mix all the ingredients until well blended. Fill each unbaked tart shell. Bake at 350 degrees for 15-20 minutes. Dust tops with powdered sugar when cool. Also, don't attempt to remove tarts from mini muffin pan until cooled.
Tassies and tea, a perfect way to end a little cooking spree ♥