Skillet Chicken with Tomato, Fennel & Olives

By: The Food Hunter

Fall is a wonderful time to host a casual get-together and take advantage of the quiet company of close friends before the madness of the holiday seasons begins. A relaxed dinner should include a uncomplicated menu that showcases your culinary skills while at the same time leaves you ample opportunity to enjoy your guests.

Don't let the simplicity of a recipe fool you into thinking it isn't worthy enough for your guests. An example is this Skillet Chicken with Tomato, Fennel & Olives. This recipe takes very little effort yet produces a delicious meal that is certain to impress the finickiest eater.

Skillet Chicken with Tomato, Fennel & Olives
 (printable recipe)
 
1 small red onion, thinly sliced
1 bulb of fennel, thinly sliced
olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds
1 pinch of ground cinnamon
8 chicken thighs or legs
1 can plum tomatoes
2 fresh bay leaves
2 fresh tomatoes, chopped
8 black olives, pitted & chopped
couscous for serving

Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the crushed red peper, fennel seeds and cinnamon. Cook slowly for 10 until the vegetables are soft.

Heat 1 tablespoon of oil in another large frying pan, add the chicken and brown on all sides. Place them in the pan with the vegetables when they are browned.

Add the bay leaf, fresh and canned tomatoes, & olives.

Season with salt and allow to simmer for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.

In the meantime, prepare the couscous according to the package directions. Place the chicken over prepared couscous on a large platter and serve.

Don't Miss The New Fall Menu At T.Cooks

By: The Food Hunter

T. Cooks, the signature restaurant at The Royal Palms Hotel, just announced their revamped fall menu, and trust me you need to try it! This season Chef Todd Allison is honoring the Mediterranean principles of uncomplicated as his new menu dives deeper into authentic cooking methods and preparations.

"It's about seeing what age-old methods I can unearth and experiment with, and how I can keep our guests excited every time they join us," says Allison. "For me, it's about being authentic, not trendy. Everything on the fall menu is brand-new and right now I'm exploring Portugal; I look forward to changes and additions to the menu as I become inspired."

Here's a peak of some of the new menu items I recently had the opportunity to taste. Tapas from the fireplace which included a roasted Spanish Octopus with chopped piquillo peppers and green beans.



And delicious black mussels in a spicy white wine garlic sauce served with bread for dipping, which you won't be able to resist doing.



From the small plates and salads we tried the Dungeness Crab & Citrus Salad served with avocado, cucumbers and watercress. The flavors of this dish melded perfectly making this a light & refreshing start to the meal ahead.



And my favorite the Wild Arugula Tabbouleh with heirloom tomatoes, quinoa and feta cheese. Words can't describe how much I loved this salad.



Our entrees included the New Zealand John Dory with baby fennel, potatoes, and sunchokes in a creamy aged sherry sauce. Don't you just love the presentation?



We also had the grilled venison loin served with roasted Sonoma apples, parsnip puree, Brussel sprouts and 25-year old balsamic gastrique. It tastes as good as it looks.



Since no meal is ever complete without dessert we sampled the Whiskey Brownie Sundae. Topped with Jameson vanilla ice cream, Guiness chocolate sauce and a cinnamon waffle cone, this is a dessert that should not be missed!



It doesn't get much better than fall dining at T. Cooks. So grab a sweater from your closet and head to dinner!


T.Cooks
5200 E Camelback Rd,
Phoenix, AZ 85018

This experience was provided complimentary, all opinions are my own. 

Hearty Butternut Squash & Beef Stew

By: Theresa Greco

We planted a bunch of butternut squash in our summer garden this year. Although I wasn't expected much of a crop, since it was our first time, I was excited at the prospects. Not being a vegetable I routinely cooked at home I was on a mission to find the best recipe. The one below, which was adapted from Closet Cooking, seemed like a good place to start.

The delicate yet earthy flavor of butternut squash is reminiscent of fall as is the hearty, warming feeling of beef stew. It's only logical then to combine the two into a big bowl of fall comfort. This one recipe alone will make me plant butternut squash again next year!



Hearty Butternut Squash & Beef Stew
2 ounces pancetta, small dice
1 pound beef, cut into 1 inch cubes
1 onion, diced
3 cloves garlic, minced
1-2 teaspoon red pepper flakes
1 tablespoon fresh thyme, minced
1 cup Italian red wine
3 cups beef bone broth
balsamic vinegar, splash
1 (28 ounce) can whole peeled tomatoes, crushed by hand
Parmesan rind
1 teaspoon dried oregano
1 pound butternut squash, cut into 1 inch cubes

In a large pan over medium heat, cook the pancetta until browned and crisped about 5 minutes. Add the beef cubes and brown on all sides. Remove the beef & pancetta from the pan and set aside.

Add the onion and saute until translucent, about 5-7 minutes. Add the garlic, red pepper flakes and thyme cooking until fragrant, about 1-2 minutes.

Use the wine to deglaze the pan. Add the beef and pancetta back in, along with the broth, balsamic vinegar, hand crushed tomatoes, Parmesan rind, and oregano. Bring this to a boil.

Reduce the heat, cover and simmer until the beef is fork tender, approximately1-2 hours. Add the butternut squash and simmer until tender, about 15-20 minutes. Season with salt to taste.

Serve in bowls topped with additional Parmesan.

A Farm-To-Table Experience With Life Italian Style Tours

By: The Food Hunter

Week one of our recent Italian cooking trip was spent exploring the quaint hill-towns of Umbria. We traveled from town to town exploring the architecture, history and of course the food.



One of our excursions included an interactive farm-to-table tour with Jennifer McIIvane owner of Life Italian Style Tours. Jennifer, like myself, is a Philadelphia native living in Umbria. She not only hosts a variety of food tours throughout the region, she is also a private chef.



Our farm-to-table tour started at a stone flour mill/wood fired bakery where we learned about the milling process and got to taste plates of freshly baked cookies.



Did you know that Umbria's most popular bread is unsalted? This is due to a tax placed on salt by the Pope back in the 1500's.



Next we headed to Societa Argricola Fratelli Angelucci, a working farm in the town of Cannara, where we learned how to make cheese and fresh pasta with Nonna Rita.



Participation in the process is entirely voluntary, and of course yours truly put herself forward to roll out some fresh pasta dough.

After some time in the kitchen with Nonna Rita our group gathered at a beautifully set table to enjoy a homemade 11 course lunch.



Hours passed as we ate our way through never ending plates of homemade pasta,



and platters of meats, among other things. It was a delicious and enjoyable day.



If you find yourself in the Perugia region and want to immerse yourself in the traditions of Umbrian food and life I would highly recommend Jennifer's farm-to-table tour.

This experience was provided complimentary, all opinions are my own.

House of Tricks; A Restaurant Gem In Downtown Tempe!

By: The Food Hunter

As a food writer I get to attend a lot of delicious events and meet a lot of interesting people. Last week several media professionals and myself were invited to dinner with long standing Tempe restaurateur Robin Trick & House of Tricks Chef Andrea Bales.



Located in a charming remolded 1920's cottage, within walking distance to downtown Temple, House of Tricks serves a seasonally inspired menu featuring locally sourced items. Guests can enjoy a romantic dinner inside the vintage house or dine alfresco at a candlelit table for two underneath a canopy of trees.



Our evening started with an antipasto board showcasing sausage from Schreiner's, Crows Dairy goat cheese, bread from Noble bakery and olives from Queen Creek Olive Mill.



Robin shared with us stories of the restaurant's beginning, as we dined on contemporary dishes created by Chef Bales. My favorite of the evening was the delicious handmade pasta filled with local goat cheese that was dressed in an arugula pesto and served alongside a Kuri squash puree.



The almond crusted rack of lamb with fava bean cakes and mint cilantro chimichurri was well received by our group.



As was the brick roasted game hen served with wilted Tuscan kale and a wild mushroom pilaf.



We ended our dining experience with a fabulous salted caramel apple bread pudding served with house-made cinnamon whipped cream.



The impeccable quality of the food and the quaint atmosphere of this gem of a restaurant, in my opinion, is what separates House of Tricks from other dining options in the area and keeps locals coming back again and again.

House Of Tricks
114 East 7th Street
Tempe, AZ 85281
480 968-1114 Phone
480 968-0080 Fax

This experience was provided complimentary, all opinions are my own.  

Greek Yogurt & Coconut Sugar Fruit Dip

By: The Food Hunter

When I'm craving something sweet I prefer to eat healthy and homemade, as I'm sure you already know, rather than processed. A fruit dip made of wholesome Greek yogurt and Bob's Red Mill coconut sugar fits the bill.

Coconut sugar is an all-natural alternative to refined sugar that imparts a slight caramel flavor into whatever it is mixed with. Believe it or not it doesn't taste like coconut at all. I've used it in baked goods and no-one was the wiser.

Paired with your favorite fruit this healthy dip is easy to whip up at the spur- of-the-moment and will quickly satisfy your sweet craving.

Greek Yogurt & Coconut Sugar Fruit Dip
8 ounces Stonyfield Greek yogurt
1-2 teaspoons Bob's Red Mill coconut sugar
strawberries, or your favorite fruit
Mix together the yogurt and coconut sugar. Serve with fresh fruit for dipping.

I have an ongoing relationship with Stonyfield as a member of the Clean Plate Club. I receive product, coupons and compensation for posts featuring their products. As always, all opinions are 100% my own

Flourless Chocolate Walnut Rum Cake

By: The Food Hunter


If you love chocolate as much as I do you will want to make this decadent flourless dark chocolate cake. Enhanced with toasted walnuts and a hint of rum this rich cake is guaranteed to satisfy all your chocolate cravings.

Special thanks to Imperial Sugar for sponsoring this post and to The PinterTest Kitchen for all their hard work putting #choctoberfest2016 together. 

Flourless Chocolate Walnut Rum Cake
1 cup walnuts, toasted
2 tablespoons unsweetened Dutch-processed cocoa powder
6 ounces dark chocolate
1 ½ sticks unsalted butter
6 large egg yolks
¾ cup packed light brown sugar
1-2 tablespoon dark rum
½ teaspoon salt
3 large egg whites
1 tablespoon plus sugar

Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch springform pan.

Place the walnuts in a food processor with the cocoa powder and pulse until the nuts are finely ground.

Melt the chocolate and butter together in a double broiler until melted. Allow to cool. In an mixer fitted with the paddle attachment, beat the egg yolks with the brown sugar on medium speed until very thick and pale in color, about 3 minutes. Add the rum and the ½ teaspoon salt. Fold the egg mixture into the cooled chocolate mixture. Immediately fold in the walnuts and cocoa.

Place the egg whites and a pinch of salt in a cleaned bowl and, using the whisk attachment of your mixer, beat on medium speed until the whites are thick, about 2 minutes. Continue beating while you gradually add the sugar, then switch to high speed, beating the whites until they form soft peaks, about 1 minute.

Fold the whites into the batter, then pour the batter into the prepared pan, smoothing the surface with a spatula. Bake the cake for 40 minutes, rotating halfway through. Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.

Carefully remove the bottom of the springform pan and transfer the cake to a serving plate. Dust with powdered sugar.

An InLinkz Link-up

Chocolate Ricotta Pound Cake for Choctoberfest 2016

By: The Food Hunter

Anyone that knows me well knows that I am a huge chocolate lover. So when I was invited to take part in Choctoberfest 2016 I couldn't resist! If that wasn't enough reason; finding out that Imperial Sugar was this year's gold sponsor and would be sending me 40lbs of sugar sealed the deal.

At this time I'd like to present to you my Chocolate Ricotta Swirl Pound Cake. A moist cake flavored with hints of vanilla bean and dark chocolate. I can't take full credit for this recipe as the cake base is Gina DePalma's famous ricotta pound cake. But the billowy layer of rich dark chocolate was all my idea.

Also, in case you missed it there is a pretty sweet Choctoberfest giveaway going on! You can enter it here.

Chocolate Ricotta Pound Cake
(adapted from Gina DePalma)

1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup unsalted butter
1 1/2 cup fresh whole milk ricotta
1 1/2 cup granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
2 oz dark chocolate, melted & cooled

Preheat oven to 350 and position rack in the center. Grease a 9 inch loaf pan with nonstick cooking spray and dust with flour.

In a medium bowl, sift together the cake flour, baking powder and salt and set aside. In a mixer, cream together the butter, ricotta and sugar on medium speed until smooth and light about 2 minutes. Beat in the eggs, one at a time, scraping sown the bowl after each. Add the vanilla bean and extract. On low speed, beat in the dry ingredients to combine, scraping down the bowl. Beat the batter for 30 more seconds.

Pour half the batter into the prepared pan spoon in the melted chocolate and swirl with a knife. Top with remaining batter and use a spatula to smooth. Give the pan a few gentle whacks to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees. Lower the temperature to 325 and continue baking until the cake springs back lightly when touched about 25 minutes more.

An InLinkz Link-up

Chocotoberfest Is Back With Lots of Chocolate Recipes & A Huge Giveaway!

Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

 Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

• From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
• From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
• From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint

From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter

From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 15, so enter by Friday to make sure your name is in the drawing: a Rafflecopter giveaway
Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week: The PinterTest Kitchen • 2 Cookin’ Mamas • A Kitchen Hoor's Adventures • addicted 2 recipes • Amy’s Cooking Adventures • An Affair From The Heart • Balancing Motherhood • Body Rebooted • Bottom Left of the Mitten • By the Pounds • Canning and Cooking at Home • Coconut & Lime • Cook with 5 Kids • Cook's Hideout • Cookaholic Wife • Cooking with Carlee • CopyKat Recipes • Cricket's Confections • Crumbs in my Mustachio • Elisabeth Jean • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fantastical Sharing of Recipes • Feed Your Soul Too • Feeding Big • Frankly Entertaining • Full Belly Sisters • Get the Good Stuff • Grumpy’s Honeybunch • Hezzi-D's Books and Cooks • Hostess At Heart • Ink and Sugar • Jane’s Adventures in Dinner • Join Us, Pull Up a Chair • Karen's Kitchen Adventures • Kate's Recipe Box • Kudos Kitchen by Renee • Kylee Cooks • Letz Eat • Life Currents • Life on Food • Making Miracles • Monica's Table • Moore or Less Cooking Food Blog • My Catholic Kitchen • My Gluten Free Miami • Our Good Life • Palatable Pastime • Restless Chipotle • Seduction in The Kitchen • Sew You Think You Can Cook • Simple Food 365 • Southern With A Twist • Sumptuous Spoonfuls • Take Two Tapas • Tampa Cake Girl • Teaspoon of Goodness • That Recipe • The Crumby Cupcake • The Flavourista • The Food Hunter's Guide To Cuisine • The Freshman Cook • The Pajama Chef • The Redhead Baker • The Spiffy Cookie • Tramplingrose • Wildflour's Cottage Kitchen • Zesty South Indian Kitchen


I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

Fancy Zucchini & Ricotta Bites

By: The Food Hunter

If you planted zucchini this summer, like I did, you are probably racking your brain to come up with new ways to prepare it. Thankfully there are countless recipes available on the internet. But if you are looking for an elegant appetizer, look no further.

Zucchini bites are a delicate, full of flavor appetizer that can easily be made in advance. They are perfect for parties, as they can effortlessly be popped into your mouth with one hand as you balance a drink in the other.

What makes these zucchini bites even more spectacular is that you can customize them any way you like. Not a meat lover....leave out the prosciutto. Switch the cheese from ricotta to goat. The possibilities are endless.



Fancy Zucchini & Ricotta Bites
2 zucchini, thinly sliced lengthwise
1 tablespoon olive oil
1/4 cup ricotta cheese
1 tablespoon fresh basil, chopped
1 whole roasted pepper, thinly sliced in strips
1/4 lb prosciutto, thinly sliced

Brush the zucchini slices with a small amount of olive oil on both sides. Season lightly with salt and pepper. Place on a preheated grill or grill pan for about 2-3 minutes on each side, or until tender.

Spread a thinly layer of the ricotta cheese on each zucchini slice. Top with prosciutto and roasted pepper. Sprinkle with basil and roll. Place on a platter and repeat with the rest of the zucchini slices.

Skillet Mediterranean Chicken

By: The Food Hunter

I honestly look forward to coming home from work each night and cooking dinner with my husband. It's the one time of day we put everything else aside and focus on being together and creating the perfect meal. That being said, the last thing either of us wants after a long day at the office is to spend needless hours in the kitchen cooking.

This is where Skillet Mediterranean Chicken comes in. Pan-fried chicken breasts are topped with a simple sauce of capers, fresh tomatoes, feta, olives, and white wine. Ready in less than 30 minutes and full of flavor, this delicious chicken dish has become a weeknight dinner staple at our house.



Skillet Mediterranean Chicken
Serves 4

4 Sprouts brand boneless, skinless chicken breasts, pounded thin
Flour for dredging, seasoned with salt & pepper
3 tablespoons olive oil
3 large tomatoes, chopped
2 teaspoons capers, chopped
½ cup olives, chopped
¼ cup white wine or water
2 tablespoons fresh oregano, minced
½ cup feta cheese, crumbled

Place seasoned flour in a small bowl and dip the chicken breasts, thoroughly coating all sides. Heat oil in a large skillet and cook the breasts for 2-3 minutes on each side until browned and cooked through (internal temperature should read 165). Remove chicken from the pan and keep warm.

Add the wine to the pan and raise the heat to high. Bring the liquid to a boil while you scrape the browned bits from the bottom of the pan.

Once deglazed, add the tomatoes to the pan and season lightly with salt and pepper. Immediately add the capers and olives. Cook for 2-3 minutes more, until the tomatoes begin to break down.

Place each chicken breast on a plate and spoon the tomato, caper and olive mixture over top.
Add crumbled feta and sprinkle with oregano to serve.