Beyond Delicious!

cacciatore and

I just can’t seem to make this picture delicious-looking enough to get the wondrousness of it across.

And, yes, this is “leftovers”! I had made Chicken Cacciatore with Linguini and steamed kale the other night, and there was some left, along with quite a lot of chicken breast meat. So I added some more sauce and cut up the leftover kale and stirred that in. What a delight!

I was out of Mozzarella cheese (Roots through freezer . . . how did THAT happen? ), so substituted freshly-shredded Provolone as a topping. Now THAT is a keeper! The blending of these flavors . . . oh, my!

While squeezing fresh lemon onto the asparagus, we decided to put it on the cacciatore, too. Brilliant! I’m sure this added to the flavor of everything together. As you can probably tell, this was an experience and a half! ;-> Next time I am going to use my microplane to shred a bit of the lemon peel onto the dish just before serving.

BONUS: There is about half a cup left for my lunch today, which I will stretch out with additional linguini, asparagus, and green beans! But that will be much later.

Right now I am winding up to make blueberry pecan pancakes, with poached eggs, ham, and grilled pineapple for brunch today.


About judilyn

RV'er, foody, caregiver, knowledge seeker
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15 Responses to Beyond Delicious!

  1. gypsy97 says:

    My eyes first fell on the asparagus (I love green vegetables!). The whole thing looks delightful! You are really ambitious – I just talked myself out of making blueberry muffins this morning, which has to be about the easiest thing to mix up that there is.


  2. bjdewell says:

    OMG – it all sounds wonderful. I’ll bet a squeeze of lemon would enhance the flavor of lots of dishes.


  3. miltonjohns says:

    Looking good. You should be making a book with all of these recipes.


    • judilyn says:

      Therein lies the problem . . . I seldom do the same thing twice, or keep any kind of track of what I have done. Never the same meal twice!

      Liked by 1 person

      • miltonjohns says:

        You’ll have to work your way back through the blog. The perfect record. You can make up the recipes. I won’t tell. πŸ™‚


        • judilyn says:

          One of the reasons I don’t keep any records for others to follow is that there are so many possibilities for each person’s taste and proclivities. I have hundreds of cookbooks, but seldom follow a recipe exactly, or even remotely, sometimes. I look on cookbooks as “inspiration” or “suggestions” or even an “outline”. Many times I have spent a very long time documenting something for a special friend, only to find out that the follow through was more than they wanted to go through. I understand that because starting from first principles is not an easy thing to do. I have acquired a massive amount of kitchen equipment and knowledge that makes cooking easy and a joy for me. Not everyone shares this, so I want to just put forward inspiration for folks to eat well to the best of their abilities. Too much “guidance” can be overwhelming. My goal is to see the nutrition world become more populated by everyday people who will rely less on prepared foods as they become proficient in bringing better health to their households. Probably more than you wanted to know – but it is my passion”


  4. Peggy Carlan says:

    I look forward to your plate of food everyday!


  5. dawnbmoore says:

    What a gorgeous dinner! I had a rice cake with almond butter & homemade Marionberry jam & an apple for lunch–simple but good.


  6. Craig says:

    To make your pasta more yummy looking try spraying it with water, or better yet vegetable oil.


    • judilyn says:

      Haha – You’ve seen my spray bottle? ;-> I spray almost everything with water as I cook. I love the way it creates steam to keep everything moist. That picture just defied me. 😦 The taste was much more sublime than the picture. I had the remainder for lunch today! Heavenly!


  7. LFFL says:

    That already looks great, Judilyn. You don’t need to do another thing to it. I love the touch of huge asparagus on the side.


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