Time to Start Thinking Harvest.

The end of August is almost here, and we are never too sure what the weather for September and October will be bringing to us.  Anyone home gardening should be considering what to harvest now, and what can wait a bit longer.  Our summer has not been overly heated, but we never did get our annual monsoon, so dry, dry, dry.  Many gardens probably did well with constant secondary watering, and care; many did not fare well.

Thanks to our friend Steve, he made sure we received yellow squash as often as possible.  Even though he was disappointed in their lack of growth size, I was able to make many a delicious squash quick bread to share back with him.  Quick bread made with squash?  Well sure, I bet you have had zucchini bread, well that’s a squash.  Simply use my recipe from the June 29, 2022 article, in the San Juan Record, or from my food blog, and substitute yellow squash for zucchini.  If the squash is not over ripe, the skin can be shredded into the bowl along with the insides, or peel it off if you’re unsure.  Just make sure to remove the stem and root ends, and throw those into the compost bin.

This got me to wondering about the various tribes of Utah’s indigenous peoples, and what they refer to as The Three Sisters: squash, beans and corn.  The most important aspect to these three food items is…water!  I have written many a time about Navajo recipes, even one on Hopi, but not on the Paiute or Ute, and finding them mentioned in southwestern native cookbooks seems to be nonexistent.  The state of Utah is named after the Utes, and information from Utah.com states, “The name "Utah" is believed to be derived from the Ute word "yuttah," which means "people of the mountains"”.  National Geographic states, “It comes from the Spanish nickname for the Ute Native American tribe, “Yuta”. But others say the name could come from the Ute word “yutas”, which is said to mean “the people,” or “people of the mountains.””   When it comes to researching, there are very few books available about the Paiutes and Utes, so most of my information comes from roaming the internet.  So, apologies to the descendants of both tribal cultures if I get something incorrect. 

Speaking of roaming, both Paiute and Ute people are descended from Numic-speaking hunter-gatherers who migrated east from Southern California around 1000 AD.  While they shared linguistic and cultural traditions, eventually, due to traveling to, and setting up home, in different states, the tribes developed individually distinct qualities.  One important quality remained for both though, the need to be near water sources, for how else can food be grown?

This brings it all round to The Three Sister of squash, beans and corn that not only can be cooked together, but can be harvested and stored to last throughout the winter months.

Unfortunately, the only recipes I could find, relating to Paiutes and Utes, were too modernized to be authentic.  Ingredients that grew native to Utah may no longer exist, or recipes list ingredients that are more readily available in stores, then to go foraging for. Take, for example, herbs native to Utah: common yarrow, yampah, sagebrush, purple sage, globe mallow, blue lupine, thread leaf ragwort, fleabane and fern bush. Now different types of sage are readily available in stores, but the rest, not so much, unless home grown or foraged.

So, what herbs can be purchased, or even grown in home gardens?  Of course, sage is number one on the list, after that is: lemon thyme, thyme, rosemary, oregano, basil, parsley, chives, mint and lavender.  Sounds like we have a Mediterranean theme going on in this herbal garden.  All of these herbs are considered aromatics, and enhance any food they are being paired with. 

Well, I have some lovely yellow squash sitting on the kitchen counter, and while I will cheat a little by using canned pinto beans and whole kernel corn, here’s my take on Three Sisters Stew.  Oh, while this can be done on the stovetop, about an hour of cooking on medium-high heat; I chose to use a crock pot instead.  Like I have mentioned many a time, low and slow is the way to go, as it gives each ingredient, not just time to cook thoroughly, but to infuse, and be infused, with surrounding flavors.

 

Three Sisters Stew

(In honor of all the indigenous people of Utah)

Ingredients:

2 cups yellow squash, peeled and cubed (butternut or acorn squash are good as well)

1 (15.25 oz.) can pinto beans, drained and rinsed

1 (15.25 oz.) can whole kernel corn, drained or rinsed

1 large onion, chopped

1 Tbsp. minced garlic

1 tsp. each dried sage, thyme and rosemary

¼ cup pinyon (pine) nuts

4 cups vegetable broth

Preparation:

Place all ingredients into a 2-quart crock pot, and pour vegetable broth over all.  No need to stir together until fully cooked.  Set on low for 4 hours.

After 4 hours on low.

All Ingredients into Crock Pot.

 

 

 

 

 

 

 

 Makes 4 servings, or 6 if being used as a side dish.

Notes:

Stove top method: Do same preparation as above, but into a 2 to 3-quart cooking pot.  Set on medium-high heat, for one hour, occasionally stirring to keep from boiling over, or food sticking to bottom of pot.

Corn – fresh can be used, or, if using frozen, make sure to thaw before adding in.  Adding in frozen, the corn will contain additional water which will dilute the broth.

Beans – soak dried overnight can be used, but the cooking time will be increased, and increase vegetable broth to six cups, instead of four.

Herbs – yes, you can use some of the others that are listed within the article, instead of what I have used.

Spicy?  A few recipes did add diced Hatch or jalapeno chilies, so up to personal tastes if the stew is to be mild, medium or hot.

Tomatoes?  A few recipes did add diced tomatoes, however, I was looking to create something more geared towards the indigenous cultures, than Italian cuisine.

A Complete Meal of 3 Sisters Stew plus Fried Flounder.

 

Basically, try my recipe first, and hope you enjoy it.  After that, have more adventure in your own kitchen by adding other ingredients such as chilies or tomatoes.

Mary Cokenour 

 

 

 

 

Meatballs Meet The Old Spanish Trail.

 This is a combination of my travel and food blogs.

“Into the great wide open

Under them skies of blue

Out in the great wide open

A rebel without a clue”

Into the Great Wide Open, by Tom Petty and the Heartbreakers, 1991

Since around June, hubby and I have taken short riding trips, with our dog, just to get away from the town.  Like the song lyrics just read, into the great wide open, under the skies of blue; and San Juan County certainly has a monopoly on both.  Round and round the trails of Lisbon Valley; Steen Road where Charlie Steen had his Mi Vida mine.  Crossing over Highway 191 onto old highway 191, driving past the abandoned Monticello CCC Camp location and coming out at Wilson’s Arch. No matter how many times we travel these parts, we always notice something new.

 

Recently, a dirt trail past Casa Colorado Rock caught our attention.  Oh, we already knew the trail was there, seen it before, say, “One of these days we’ll check it out.”  Why did we notice it more this time?  There was a new sign, and we knew it was new, cause it was all shiny new, and didn’t see it anytime before, put up by the BLM.  Sign reads, “Las Tinajas Water Holes, Bureaus of Land Management, Old Spanish National Historic Trail”.  This is so new-new that we could not even find it listed on the BLM, nor The Old Spanish Trail Association, websites.  Lots of references to the Las Tinajas Waterfall and Swimming Holes in Puerto Rico though.  Even asked Google AI which stated, “The BLM has no new established trails in San Juan County, UT relating to The Old Spanish Trail.”  Good thing I always take a camera on our jaunts, so could document what we had found.

 

So, the trailhead is off Steen Road, near Casa Colorado Rock; now that’s the name the BLM has listed on their information board about this formation.  If you visit my travel blog, February and May 2014, I wrote extensively about Steen Road and the formations along, and seen from, it.  In 1874, Willian Henry Jackson photographed the same areas, and named the formation "Cave Rocks / Sierra La Sal / Dry Valley”.  Closer to Highway 191 is where the Hook and Ladder OHV Trailhead can be accessed as well. 

 

But I digress, the trail to the water holes is one-mile, round trip, over very sandy ground, and it gets steeper the closer to the water holes you get.  There are no areas of shade along the trail, so, being in the great wide open, wearing a hat; loose, light colored clothing, hiking shoes and carrying lots of water is a must.  A side trail to Casa Colorado Rock brings you to more shaded areas, so bring a picnic for a restful lunch.

This is a combination travel and food article, so that was the travel part, and here comes the food.  Since this trail is an established part of The Old Spanish Trail, it is quite appropriate to introduce a Spanish recipe that has become a staple in Mexico, Albóndigas Guisadas aka stewed meatballs.

During the 6^th to 15^th centuries, the Moors, of the Middle East, inhabited and influenced southwestern Europe, which included Spain.  When the Spanish explorers came to Mexico, and the more southern regions of North America, they too influenced the people already dwelling there.  Albondigas was one culinary influence in which it can be served as a savory stew, or a full bodied, comforting soup of meatballs, vegetables and rich broth.

The word "albondigas" comes from the Arabic word "al-bunduq," meaning "hazelnut" or "small round object," which refers to the shape of the meatballs.  Since the 15^th century, the recipe has gone through many changes throughout Spain and Mexico, however, tomatoes, garlic, onions, peppers and olive oil (combination known as “sofrito”) remain the foundation for the broth.  This type of recipe is similar to ones from Italy, but the seasonings of cumin and chili powder give albondigas its Spanish signature.

After the meatballs are browned, they are finished off by cooking in the broth.  For a stew, the broth/sauce is much thicker, and can be served over rice or mashed potatoes. In soup form, the broth is thinner, and vegetables of zucchini, potatoes, and carrots can be added.  An ingredient, sold under the brand name “Maggi Jugo”, is a rich brown liquid whose equivalent is dark soy sauce, and is a must for the broth, whether the product itself, or using the soy sauce as a substitute.

For the onions, white or red (purple) can be used, or a combination.  The same for the bell peppers, all one color of red, yellow or green, or a combination.  First cut the vegetables into strips (julienne), then cut the strips in half before adding to the sauce mixture.  The first recipe will be a stove top method which will be quick cooking.  The second will be for the crock pot which I have found creates a better dish.  The slower cooking allows the meatballs to absorb the flavors of the sauce it is cooking in; and the entire dish becomes richer and more flavorful.

 

Albóndigas Guisadas (Spanish Stewed Meatballs)

Meatball ingredients:

2 and ½ lbs. lean ground beef or 2 lbs. beef + ½ lb. ground pork

2 Tbsp. Maggi Jugo (dark soy sauce can be substituted)

1/2 cup minced onions

2 Tbsp. beef stock

2 tsp. ground black pepper

1/2 cup plain, dried bread crumbs

1 egg

For frying: 1/2 cup olive oil

Sauce Ingredients:

2 cups onions and peppers, julienned and halved

1 Tbsp. minced garlic

2 tsp. cumin

2 tsp. chili powder (mild or medium)

1 can (10 oz.) tomato sauce

1 can (4 oz.) tomato paste

1 can (28 oz.) crushed tomatoes

1 can (14.5 oz.) diced tomatoes with chilies (mild or medium)

1 cup beef stock

¼ cup Maggi Jugo (dark soy sauce can be substituted)

Preparation:

For the meatballs, mix all meatball ingredients, except olive oil, thoroughly, in a large bowl.  Roll mixture into two-inch balls; makes about 3 dozen.  In a large skillet, heat olive oil on medium heat, add meatballs and brown for 3 minutes; turn over and brown again for 3 minutes.  Do not drain oil.

 

For the sauce, in a large pot, 4 to 5-quart, on medium-high heat, add all sauce ingredients and cook for 20 minutes, stir occasionally.  Add browned meatballs, reduce heat to medium, cover and cook 15 minutes; uncover, stir bottom to top, cook additional 10 minutes.  Serve with white rice or mashed potatoes.

Makes six servings.

Crock Pot Method

In a 4-quart crock pot, mix together all sauce ingredients, set on low.  Create meatballs as in stove top directions, add to sauce in crock pot, including the oil (full of added flavor).  Let cook for six hours before serving over white rice or mashed potatoes.

 

A huge thank you to my taste testers at the Monticello 7-11/Exxon; your positive and helpful opinions made this worthwhile.

Looking for something in the sandwich genre,  Preheat oven to 400F.  Place six meatballs, plus veggies and sauce on one half of a large sized Naan bread.  Sprinkle shredded mozzarella cheese over the filling. Fold the other half of the Naan bread over the filling, place on an aluminum foil covered pan, place in oven for 15 minutes.  Now that's going to be one heck of a satisfying sandwich!  

Mary Cokenour 

 

The Italian Link to Carbon(ara) County.

When making new adventure discoveries, whether in food, travel or both combined, I try to find a direct link to a name.  Take, for example, the April 25, 2018 article on “Spaghetti alla Puttanesca and Lone Rock in the Kane Creek Canyon Rim”; Lone Rock aka Prostitute Butte, and puttanesca loosely translates to prostitute, so…

In my curiosity, I wanted to know if the influx of Italian immigrants, into Utah (1850s to 1880s, the first wave), influenced the naming of any rock formations, arches, or other natural landscapes.  That is a “no” except for a mention of Termeno, a town in Italy's South Tyrol region, in the archives of the Utah Geological Survey (Geologic Hazards Information page).  It is included due to a massive rock landslide that occurred in the town, and the hazards page supplementing the dangers of rock landslides.

Now, why did so many immigrants come to Utah at that time? They consisted mainly of Mormon converts, with some families arriving from Turin in the 1850s. These early settlers were attracted to Utah by the promise of religious freedom and the opportunity to build a new life within the Mormon community.

Ah, now comes the second wave of immigrants, and they meant business; business employment and development that is.  Italian immigrants arrived in Utah between the 1890s to 1920s, drawn by the expanding mining and railroad industries. They mainly came from both northern and southern regions of Italy, including Piedmont, Veneto (Tyroleans), Abruzzi, Lazio (Romans), Calabria, and Sicilia. Primarily, the most settled areas were in Carbon, Salt Lake, Tooele, and Weber counties, working in mines and on railroads.

Carbon County was so named, in 1894, due to the rich deposits of carbon, and coal mining became a huge boon to the area.   …and now comes the link to an Italian recipe, Pasta Carbonara.  No, no, this dish was not created in Carbon County, but it certainly was introduced, along with Italian cuisine in general. 

Carbonara is associated with Rome and the Lazio region (immigrants to Utah came from here), but, as with so many Italian recipes, who did it first is debatable. It is more often connected to “pasta cacio e uova”, a Neapolitan dish of pasta tossed with melted lard, beaten raw eggs, and cheese, as written in Ippolito Cavalcanti's 1839 Neapolitan cookbook.  In Italian, "carbonara" has no direct literal translation, and only refers to the pasta dish, “Spaghetti alla Carbonara”.  Traditionally it is made with eggs, hard cheese (Pecorino Romano), cured pork (pancetta or guanciale), and ground black pepper. The name is linked to the Italian word "carbone" (coal) and refers to the coal miners who enjoyed the dish and/or the black pepper that resembles coal dust.  Pancetta is the preferred product to use; an Italian cured pork belly, similar to bacon, but not smoked. It's made by salting and seasoning the pork belly with spices like pepper, fennel, and nutmeg, then curing it for several weeks.

Pancetta - Slab, Round, Diced, Pan Fried

 

Around 1945, carbonara began getting noticed in the United States, as American soldiers returned from Italy, and were craving this dish.  Also, more Italian immigrants, many being ex-POWs, followed our boys home, hoping for a better life than what WW2 had inflicted on them.

Carbonara can be eaten as is, or another, lighter in taste, protein can be added. In our household, it is primarily seafood served as a “topping”, but chicken (seared or grilled) will work perfectly.  A red meat can be too overwhelming in taste, and the flavor of the pancetta will get lost.  With seafood and chicken, the pancetta enhances each other, so you can taste each working together, yet full flavor of each separately.

 

Pasta Carbonara with Shrimp

 

 

Here is my recipe for carbonara, and for searing seafood to accompany it.  Yes, frozen seafood can be used, but make sure to thaw before using.  If you cannot find scallops, or do not like them, definitely substitute shrimp.  Don’t like seafood, then use chicken; whatever your desire, make it your own. Can you add vegetables?  Sure, but do not make it too complicated.  A one quarter cup of diced onions and bell peppers, mixed together, is a nice, mild touch; add them into the final 10 minutes of cooking.

 

 

 

 

 

Pasta Carbonara

 Ingredients:

 2 Tbsp. butter

½ lb. diced pancetta (prosciutto, or unsmoked, thick bacon can be substituted)  

1 lb. strand pasta (thin spaghetti or angel hair are the best to use)

3 large eggs

½ cup. grated Pecorino Romano (Parmesan cheese can be substituted)

½ tsp. ground nutmeg

¼. tsp each salt and ground black pepper

2 Tbsp. diced fresh parsley

Preparation:

In a large skillet, medium heat, melt butter; add in pancetta (bacon) and cook till crisp; do NOT drain the fat.  At the same time, cook pasta according to package direction, but until just under al dente (I call it the “gummy” stage).

In a small bowl, beat together the eggs, cheese, nutmeg, salt and pepper.  Drain pasta and add to skillet; reduce heat to low.  Add in mixture from small bowl and mix thoroughly with pasta and crispy pancetta; cover and let cook for 10 minutes to make sure all is heated thoroughly, and the pasta becomes perfect.

Serve with sprinkled parsley over top.

Makes 4 servings.

 

Pasta Carbonara with Seared Salmon and Scallops

Seared Salmon and Scallops

 Ingredients:

 4 – ¼ lb. salmon filets (skin and pin bones removed)

12 large scallops

1 Tbsp. each sea salt, ground black pepper and paprika mixed together

4 Tbsp. olive oil (Option – substitute bacon fat for olive oil)

3 Tbsp. lemon juice

Preparation:

Season the salmon and scallops with the seasoning mixture.

In a large skillet, heat the oil on medium-high heat; place in salmon and cook each side for 4 minutes.  Remove to plate.  Next, cook scallops in same skillet; 2 minutes per side; remove.

Add lemon juice to skillet, mix with oil and scrape up any bits stuck to pan.  Pour liquid over the salmon and scallops.

Makes 4 servings of each seafood.

Mary Cokenour 

Creamy, Cheesy Stove Top Macaroni and Cheese

 This is going to be one of those fast postings as there really isn't much to say.

 Basically, when it comes to macaroni and cheese, Roy and I like creamy and cheesy.  Those packages varieties used powdered cheddar cheese, or "processed cheese", the most popular being Velveeta. Velveeta is classified as a "pasteurized processed cheese product" not real cheese, by the FDA, according to the FDA. While it contains ingredients like milk and cheese culture, it also includes other processed ingredients that don't meet the legal definition of "cheese". Velveeta must contain at least 51% real cheese, says the Code of Federal Regulations, but it's not the same as natural cheese,

Yes, I have tried both types of boxed products and the ones using powdered cheese always come out dry and pretty tasteless.  The ones using the "fake cheese" are creamy, but the taste is, well, to us, kind of disgusting with a nasty aftertaste.

So, here is my quick to make stove top recipe that gives both the creamy and cheesy consistency that most folks enjoy.

 Creamy, Cheesy Stove Top Macaroni and Cheese

Ingredients:

8 cups water

1 Tbsp. salt

2 cups small macaroni (elbows or shells)

1 stick (8 Tbsp.) salted butter

1 cup milk (I use 2%)

1 cup shredded Swiss cheese

2 cups medium sharp cheddar cheese

1 tsp. ground black pepper

Preparation:

In a 2-quart pot, heat the water and salt on high heat.  When boiling, add the pasta and stir for one minute, so the water will get back to high temperature, and the pasta will stay separated.

When fork tender, set aside 1/4 cup of the pasta water, drain the pasta and add back to the pot; keeping the stove top on high heat. Add the butter, milk and pasta water, stir, wait 5 minutes for temperature to return to high.  Add the cheeses and black pepper, stir to combine well, and let cook for another five minutes.

Remove from heat, give one final stir and make sure to scrape up anything sticking to bottom of pot.  Wait five minutes to let it all settle before serving.

Makes six servings.

Easy recipe and the only part you might find annoying is the waiting, as this is something you will want to eat immediately once the cooking process has started.

Enjoy!

Mary Cokenour  

 

Adventuring for More Bite.

 

Back on April 27, 2022, I gave you a recipe for Garlic Chicken with Soba Noodles and it is a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure, and honestly, do we really want to be stuck in a rut when it comes to eating?

For instance, crushed red pepper flakes give heat, but wanting more than overall heat in the mouth is the goal, we want bite!  A bite on the insides of the cheeks, on the tongue; something to make the diner stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?  The oil from the cracked peppercorns gives a fresher flavor, and exciting aroma, to the dish.  Its main active compound, piperine, has benefits that include antioxidant and anti-inflammatory properties, as well as for brain and gastrointestinal health.

In the recipe for Garlic and Pepper Chicken, the chicken is coated in cornstarch, fried in oil and immediately seasoned with coarse salt and cracked pepper.  As the chicken drains, the seasonings adhere to the chicken ensuring a flavored packed coating.  Using peanut oil is beneficial due to its ability to reach a high temperature quickly, so the food cooks quickly itself. The oil is not heavily absorbed, so your food is light, not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok as they cut cooking time and require easy maintenance.

 

Garlic and Pepper Chicken

Ingredients:

1 lb. boneless, skinless chicken (breasts, thighs or combination); cut into ½-inch strips

½ cup cornstarch

1 cup peanut oil

1 Tbsp. coarse sea salt

2 tsp. cracked black pepper, divided in half

1 and ½ cups broccoli florets

¾ cup diced red bell pepper

2 Tbsp. minced garlic

1 Tbsp. chili sauce

2 Tbsp. mirin wine (Japanese sweet rice wine)

¼ cup dark soy sauce

¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp. black pepper immediately.

Remove all but two tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

But wait, maybe recipes with an Asian flare are not up your taste bud alley.  Then how about going the classical culture route, Italy and Greece, aka Mediterranean, which is known for its healthy usage of garlic, olive oil and fresh ingredients.

 

Garlic Chicken and Pasta

Ingredients:

8 Tbsp. butter

3 cloves garlic, minced

4 Tbsp. olive oil, divided in half

1 boneless, skinless chicken breast, cut into ¼- inch slices

2 cups steamed broccoli

1 cup red bell pepper strips

1/4 cup chopped fresh parsley

4 cups cooked rigatoni

salt and pepper to taste

Preparation:

In a small saucepan, low heat, melt the butter; add the garlic and cook until softened, about 5 minutes and stir occasionally to keep from sticking or burning.  Remove from heat.

In a large skillet, heat two tablespoons of oil on medium-high heat; sauté chicken until fully cooked; remove from skillet.  Add remaining oil to skillet and sauté vegetables until edges just begin to brown.  Add chicken back into skillet, add the garlic butter sauce, parsley and pasta; mix thoroughly and cook for 5 minutes.  Add salt and pepper to taste.

Makes 4 servings.

Pasta not on your diet, whether due to the carbs or gluten?  Let’s change up the broccoli to asparagus; add sliced black olives, and give a tangy zest with feta cheese.  I call this Greek Chicken with Asparagus.

First, cut the chicken breast in half, lengthwise; then cut each cutlet in half, so we have four palm sized pieces.  With the asparagus, make sure to purchase the thin, “baby” type; bend each spear slowly and it will snap apart where freshness meets woodiness.  Those woody sections can be thrown into the compost bin.  Now, lay flat a 14” x 10” piece of aluminum foil (they are sold pre-cut), and place about 8-9 spears down, next place a piece of chicken on top.  Spread a few bell pepper strips and a good pinch of slice olives; then spoon that lovely garlic butter sauce over all.  Fold the foil over the ingredients and seal the ends, making a packet; place on a jelly roll pan (ensures no drippage onto the oven floor if a packet leaks).  Bake in a preheated 400F oven for 20 minutes.

 

When you open the packet, carefully transfer all to a plate, including that scrumptious sauce, and sprinkle feta cheese crumbles over.  You will be amazed, not at just how easy this dish is, but at the wonderful flavors and scents.

This is a time when celebrations are coming up; graduations, young men and women going off on their missions, engagement parties, wedding receptions, and do not forget the yearly birthday and anniversary celebrations.  You now have three chicken recipes that will wow your guests, and, being easy to create, can be done in bulk preparation as well.

Mary Cokenour

 

National Italian Food Day - February 13, 2025

 “When the moon hits your eye,

Like a big pizza pie, that's amore.

When the world seems to shine,

Like you've had too much wine, that's amore.”

That’s Amore, sung by Dean Martin (sigh, oh Dino!), 1953.

According to another national food holiday calendar, February 7^th is Fettuccine Alfredo Day; 9^th is Pizza Pie Day; 13^th is Tortellini, and Italian Food Day; 18^th is Drink Wine Day.  While I would love to regale you in the art of pizza making once again (yes, I can be quite obsessive about pizza), let’s just focus on Italian food.

In Italy, the most commonly used salad dressing is a simple mixture of extra virgin olive oil, red wine vinegar, salt, and pepper, referred to as "olio e aceto" which translates to "oil and vinegar".  This simplistic dressing is used to compliment the ingredients within the salad itself, so the flavor of each item can actually be tasted.  Typically, fresh herbs such as basil, oregano, rosemary, thyme, and parsley are served, at the table, in small bowls, so they may be added to a salad, if desired.

More complex dressings such as ranch, bleu cheese and thousand island overwhelm and mask the flavors of meats and vegetables.  So, when ordering salad, at many a restaurant, one option offered, usually, is “oil and vinegar” which comes in separate bottles, and you add as much as you like, plus salt and pepper of course.

At any food store, Italian dressing is always on the shelf, along with the other dressings I have mentioned.  Many years ago, a commercial pushed the use of bottled Italian salad dressing as a marinade; and it was posted on many food sites as well.  Remember the shaker bottle that you added oil, water, vinegar and a packet of dressing mix to; I still have mine and it still comes in handy.  Time to burst a bubble and take a look at what is in a typical brand name Italian salad dressing: VINEGAR, WATER, SOYBEAN OIL, CANOLA OIL, SUGAR, SALT, CONTAINS LESS THAN 2% OF GARLIC*, GARLIC, RED BELL PEPPERS*, ONIONS*, XANTHAN GUM, SPICE, OLEORESIN PAPRIKA, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA (TO PROTECT FRESHNESS). *DRIED.   Oh, that looks simply yummy, right?  Not!

Now to compare the bottled brand to homemade.  First ingredient is vinegar, but what type?  I use balsamic which has a deep, rich flavor and scent.  Soybean and canola oils?  This is Italian dressing, so use extra virgin olive oil.  Dried garlic?  Nope, use minced garlic that has been preserved in, what else, olive oil; or mince your own. Where are the herbs?  While I use crushed rosemary, basil, oregano, thyme and parsley; the bottled brand uses...none?   While the manufacturer is using paprika to make the dressing "zesty", use a pinch of crushed red pepper flakes (aka cayenne pepper flakes).  The onions and red bell peppers, oh mine are coming later on darlings, and you will so love it.  Notice the manufacturer uses water; even when using that dressing packet mix, it asks for water.  Well now, how else are you going to rehydrate all those dried ingredients?

Let’s get to a recipe that will be most enjoyable on February 13^th while we all celebrate National Italian Food Day.  Oh wait, the next day is Valentine’s Day; maybe serve it on the 14^th instead, and savor the food, and much amore later on?

 

Italian Dressing Chicken

 

Ingredients:

4 (1/2 lb. each) boneless, skinless chicken breasts halves; or 8 (1/4 lb. each chicken cutlets)

1/2 cup balsamic vinegar

2 cups olive oil

2 Tbsp. dried, crushed Italian herb mixture (basil, rosemary, oregano, thyme and parsley)

2 Tbsp. minced garlic

1/4 tsp. crushed red pepper flakes

1 each medium sized yellow, red and orange bell peppers; seeded and julienned

1 large red onion; peeled and julienned

 

Preparation:

 

If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them.  Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb. cutlets.  Place the chicken cutlets into a large plastic, sealable bag.  Chicken cutlets?  Yeah, it is an Italian thing, so just go with the flow.

 

To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a medium sized bowl; shake the bottle to mix or whisk in the bowl.  Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag.  Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours.

 

Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4-inch lip on all sides).   Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the jellyroll pan.  Repeat with the next 4 pieces; wipe any residue out of the skillet.  Place the pan into the oven and finish cooking the chicken off for seven minutes.

 

Sear Chicken.

 

Finish Cooking Chicken In Oven.

 

Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions.  This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven.  Occasionally move the vegetables around as you are using minced garlic and you do not want to allow it to brown or burn.

 

 

 

Here comes the real fun for serving this dish; the first choice is a piece of chicken with a side of the peppers and onions; do not forget to serve crusty bread on the side.  Second choice, slice up the chicken into strips, place on a sub roll with peppers and onions for a new take on the old favorite of sausage with peppers and onions.  This is a great substitute for people who do not eat pork or red meat, but do eat poultry.  The chicken itself is so full of flavor from the marinade, fork tender and dripping with juiciness.  The balsamic vinegar truly brings out the sweetness of the bell peppers and red onion, so no need to add any sugar as they do in manufactured bottled dressings.

 

This recipe makes 8 servings, but can be easily cut down for lesser portions, but why would you want to?  Can the chicken be cooked on an outdoor grill?  Of course, but make extra marinade, for basting, as the chicken grills.  So, welcome February, celebrate National Italian Food Day, and enjoy the homemade!

Mary Cokenour