clanking pots and pans:in the kitchen with HENRY

[HENRY]

CHICKEN CACCIATORE
2 tbsp.olive oil
2 pks. boneless,skinless chicken thighs
1 {26 oz.}can Hunts or your favorite spaghetti sauce,i use the roasted onion and garlic!
1 {6oz.}can tomatoe paste
1{6oz.}pk. fresh sliced mushrooms
1 tbsp.chopped fresh italian parsley

oil one large skillet with the olive oil,brown chicken on both sides.combine spaghetti sauce and tomato paste.pour over chicken,top with mushrooms.cover and simmer till chicken is throughly cooked.serve over rice or any pasta desired!!dont be afraid to jazz this up with extra spice!I like to use crushed red pepper flakes,extra garlic and onions!good to be back!!!your kitchen guru HENRY

[Spideyman]

Great to see you back, Henry. Wishing you a Happy New Year filled with health and happiness and only green lights

[Charms7]

Welcome back Henry! And thanks for the yummy sounding recipe!

[jenboxer77]

Welcome back! I am fairly new to the board, but have seen your name posted around here a few times! Chicken Cacciatore looks fairly easy to make! I think I can do this recipe! The ingredients look healthy, too! I will give this a try! Thank you!

[rose key]

Welcome back Henry! So good to see you back. This looks like a delicious recipe, and something I can make easily, too. Thanks!

[Becks19]

TY for sharing this recipe! My Mom makes a mean chicken cacciatore and I have never been able to duplicate it...this recipe does make it seem simple. I will have to try it.

[Srbo]

Welcome back Henry!

[HENRY]

I hope everyone is doiing well this morning!I feel like a million bucks!!!Missed you all!Now down to business!!
Butter Pecan Cheesecake
crust:
5 tbsp. butter melted
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup chopped pecans
filling:
3 8oz. packages cream cheese at room temp.
1 1/2 cups sugar
3 eggs
2 cups sour cream
1 tsp.pure vanilla extract
1 tsp.pure butter flavoring
1/2 tsp.pure almond extract
1 cup chopped pecans
sauce:
1/2 cup chopped pecans toasted
1 cup Smuckers Special Recipe Butterscotch Caramel Ice cream Topping
whipped cream for garnish
preheat oven to 475 deg.
forcrust,pour butter over graham cracker crumbs,sugar and pecans;stir well.Press into the bottom of a 9 inch springform pan.Set aside.
for filling,use an electric mixer,cream together the creamcheese &sugar,beating well.
add eggs 1 at the time,beating well after each addition.Add sour cream,flavorings &pecans and stir.Pour over crust and bake at 475 deg. for 10 min.then lower temp. to 300 deg. and bake an additional 50 min.Turn off oven ,open door and let remain in oven for 1 hour.remove from oven and allow to cool to room temp.cover and refrigerate.When ready to serve,remove ring from springform pan.Stir toasted pecans into butterscotch topping.Drizzle cake with topping mixture.Top each slice with a dollop of fresh whipped cream.
(if you love cheesecake like I do,then this will become an instant favorite!Thinking of maybe trying this and use walnuts instead!)
from your kitchen guru HENRY!!

[HENRY]

BLACK BEAN LASAGNE
this is so easy to make,plus you can adapt it to your liking by adding to it!Sometimes I'll add some ground spicy sausage,and roasted roma tomatoes,and peppers!!!YUMMMMY!
1 16oz cand diced or stewed tomatoes
1 12oz. can tomato paste
2 tsp.salt
1/2 tsp.black pepper
1/4 tsp.garlic powder
1 tbsp. dried oregano leaves
1 small onion chopped
1 med. jalapeno pepper;remove seeds and chop
8 oz. lasagna noodles
2 15oz. cans black beans rinsed and drained
1 16oz. container ricotta cheese(if the ricotta is too expensive you can sub cottage cheese and it'll still cook up yummy)
16oz. cheddar cheese,shreddeed
16oz.mozzarella cheese,shredded
In a large saucepan ,combine the tomatoes and their juices,the tomato paste,2 cups water,and the salt,pepper,garlic powder,oregano,jalapeno pepper and onion.Bring to a boil over med. high heat,the reduce the heat to a simmer,uncovered for 30 min.
Meanwhile bring a large pot of salted water to a boil.Cook lasagna according to package directions.When done,drain well and spread them on a cookie sheet to prevent sticking.(sometimes I find it necessary to coat shhet with some spray shortening or a bit of olive oil to make the noodles easier to handle!)
Spread 1 cupof prepared sauce in a 9x 13x2in.baking dish.Make 3 layers of noodles,sauce,black beans and ricotta cheese,cheddar and mozzarella,ending with mozzarella.Bake for 40 min.uncovered.Allow dish to stand 15 min. before cutting into squares and serving.
(if you have trouble with your dish being too liquid,sometimes it will happen! I've found that if i add 2 well beaten eggs to the ricotta,mix well and prepare as directed it helps it to setbetter!!!)
FROM YOUR KITCHEN GURU HENRY

[HENRY]

APPLE BROWN BETTY
my dear Mom could really make something out of nothing!She always managed to produce some sort of sweet treat for after school!This is so simple but very tasty!I guess another comfort food!
1 1/2 tsp. freshly grated nutmeg
1/2 cup sugar
3 cups 1/4 in bread cubes
2 tbsp. melted butter
grated rind of 1 lemon(be careful and just get the zest of the lemon,the white part is very bitter!)
2 lbs. peeled,cored sliced apples,cut into fairly thick wedges.(I have substituted 2 cans of apple pie filling and it still turned out great!)
2-4 tbsp.cold water (optional)
combine nutmeg and sugar and set aside.2 tbsp.
Put bread cubes in a large mixing bowl and toss with remaining sugar mixture,melted butter and lemon zest.
Line the bottom of a heavy 1 1/2 qt. casserole with 1 cup of bread cubes,layer half the apples over bread cubes.Layer the rest of the apples and sprinkle with water.Finish top with remaining bread,sprinkle with reserved sugar mixture.cover casserole tightly with lid or foil.Bake in center of a preheated 375 deg. oven for40 min.Remove lid and bake an additional 10-15 min.till apples are tender and bread has browned!
Is great with a bit of whipped topping orsome either french vanilla ice cream or butter pecan ice cream is very tasty!
FROM YOUR KITCHEN GURU HENRY