Just because it looks good ...

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.

Pecan Tassies

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:

Basic Dough
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)

The Filling
2 tbsp melted butter
3/4 cup brown sugar
1 egg
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 ♥