{"id":2431,"date":"2011-01-26T10:42:09","date_gmt":"2011-01-26T15:42:09","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2431"},"modified":"2011-01-26T10:42:09","modified_gmt":"2011-01-26T15:42:09","slug":"guest-blog-post-claudia-cookin-italian-style-cuisine","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/guest-blog-post\/guest-blog-post-claudia-cookin-italian-style-cuisine\/","title":{"rendered":"Guest Blog Post: Claudia of What’s Cookin’ Italian Style Cuisine"},"content":{"rendered":"

I first met Claudia through Foodbuzz a little over a year or so ago, and she has been a constant inspiration for all things family and Italian. Her blog features the traditions and culture behind her rich Italian heritage and we are fortunate to have Claudia sharing her legacy at What’s Cookin’ Italian Style Cuisine<\/a>. <\/p>\n

It is my pleasure to feature Claudia as she shares with us a part of her extensive Italian family cooking tradition on the CCR blog! Claudia is featuring her Grandma Victoria\u2019s Baked Chicken Mushroom Pomodoro with Penne<\/em>; this is a surefire Italian family recipe. <\/p>\n

Please join me in welcoming Claudia! This is her valued and cherished recipe handed down from her Grandma Victoria! <\/p>\n

\n \"Claudia<\/a>
Claudia of \u201cWhat’s Cookin’ Italian Style Cuisine\u201d<\/div>\n

About Claudia<\/strong>
\n So let me introduce myself. I’m Claudia aka Pegasuslegend from What’s Cookin’ Italian Style Cuisine<\/a>. I started my blog a little over a year ago with the passion behind this to someday leave to my two grown son’s and their families. Our traditional values and recipes are near and dear to my heart. I chose this one that was my grandmother Victoria’s, she use to make often. It’s easy to put together. Grandma Victoria passed on 33 years ago at 94; today we still love her affordable delicious meals and have adapted it just a tad. Years ago, they had fresh chickens; I can still remember grandpa chasing them around the cellar. She would pluck the feathers, burn off the remaining ones, then clean it and cut it up for dinner. So, they didn’t use boneless chicken breasts as I use now. This recipe had bone in. The flavors are close to hers and sure to please. <\/p>\n

I was honored when Cajun Chef Ryan<\/a> asked me to guest post! He has so many wonderful creations, delicious recipes but most of all one of the kindness supporters in blogging! Everyone that reads his blog and follows him will see the genuine traditional foods values he has. Mardi Gras<\/a> is huge and he has fabulous recipes in tribute of that festive occasion! Love the culture behind his blog. A great read, wealth of information and you will have an unbelievable culinary experience.<\/p>\n

Here’s my guest post and thank you for reading and hosting my guest post Cajun Chef Ryan!<\/p>\n

The Recipe<\/strong><\/p>\n

Grandma Victoria’s Baked Chicken Mushroom Pomodoro with Penne<\/strong>
\nBy Claudia of What’s Cookin’ Italian Style Cuisine (http:\/\/pegasuslegend-whatscookin.blogspot.com\/<\/a>)<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
4<\/td>\nTbsp<\/td>\nButter, divided<\/td>\n<\/tr>\n
3<\/td>\nEach<\/td>\nBoneless chicken breasts, sliced thin into round pieces<\/td>\n<\/tr>\n
2<\/td>\nMedium<\/td>\nGreen bell peppers<\/td>\n<\/tr>\n
1<\/td>\nPint<\/td>\nFresh Plum, cherry, or grape tomatoes, or one 15 oz canned tomatoes<\/td>\n<\/tr>\n
1<\/td>\nPound<\/td>\nMushrooms, sliced<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nItalian seasoned bread crumbs<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp ea.<\/td>\nDried Oregano, thyme, parsley, garlic powder<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nWhite wine<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nOlive oil <\/td>\n<\/tr>\n
\u00bd<\/td>\nPound<\/td>\nPenne pasta<\/td>\n<\/tr>\n
1<\/td>\nGallon<\/td>\nBoiling salted water<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nRomano cheese, grated<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nParsley, fresh chopped<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and pepper<\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nPreheat oven to 350\u00b0 F. In a 2 inch deep baking dish, melt 2 tablespoons butter in the oven in the dish, place sliced chicken in melted butter. Add mushrooms, tomatoes, and sliced peppers on top. Sprinkle herbs over the top. Add white wine. Sprinkle with bread crumbs. Lightly and evenly drizzle the olive oil over the top, around three tablespoons. Bake on 350 for around 40 minutes. <\/p>\n
\n \"Chicken<\/a>
Chicken Mushroom Pomodoro ready for the oven<\/div>\n<\/td>\n<\/tr>\n
2.<\/td>\nIn the meantime, boil 1\/2 pound penne pasta in salted water.<\/td>\n<\/tr>\n
3.<\/td>\nWhen pasta is cooked to your preference, drain then add 2 tablespoons of butter and 1\/2 cup of Romano cheese and a tablespoon of parsley, salt pepper to taste. Mix well. <\/td>\n<\/tr>\n
4.<\/td>\nPlace the pasta on a dish, top with baked chicken and vegetables.<\/td>\n<\/tr>\n<\/table>\n

Dinner is served…”Buon Appetito!"<\/p>\n

\n \"Chicken<\/a>
\n Grandma Victoria\u2019s Baked Chicken Mushroom Pomodoro<\/div>\n

Thank you so much Claudia for sharing with us this wonderful family Italian dish, I know the tradition will continue on at \u201cWhat’s Cookin’ Italian Style Cuisine"! <\/p>\n

Bon appetite!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

Claudia of What’s Cookin’ Italian Style Cuisine shares an Italian family tradition handed down from her Grandma Victoria\u2019s recipes. Please welcome her!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[778],"tags":[1655,2051,261,222,1652,7,1352,1494,1290,1545,2108,1531,1552,2102,579,285,1008,806,154,1654,1653],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2431"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2431"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2431\/revisions"}],"predecessor-version":[{"id":2433,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2431\/revisions\/2433"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2431"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}