Tom and I are self proclaimed foodies. We love going out to eat and trying new recipes, and we have feel we have become pretty tough critics.
A little food history about us before I roll out this new section of my blog. (I was kind of waiting to do this when the new site launched, but it can’t wait any longer)
I come from an Italian family that could rock a pasta dish that will blow your socks off. My family used to own DiCristina Italian foods in Mount Greenwood. My mom had an amazing cookbook made after my grandma passed of all of our family recipes.Ruby was a wonderful cook and always up to try something new. My family taught me to try everything once. I still have reservations about some foods, but I am pretty open to new things. I can not cook a pancake or grilled cheese for the life of me, but I can rock a pasta dish or Italian dressing.
Tom comes from a Polish family that cooks everything from scratch. There is always something wonderful and homemade at his parents house. Tom himself loves to cook, and is pretty darn good at it. He cooks for the guys at the fire house, and has been cooking at our house since we got married. Last year he was chosen out of hundreds of applicants for Regis and Kelly’s Firehouse cook off, to be in the top three guys for his Secret Soda Rib recipe. He did not win, but his video was shown on the show!
I always try to find recipes and Tom over rides me. I seem to always go for difficult recipes with too “fancy” of ingredients…per Tom. When we first got married he would stand over me and just watch. Then it proceeded to him “helping”. Before I new it he was adding his own ingredients, and then pulling recipes for him to tweak.
At this point Tom is cooking completely from scratch. The past few months I have been thinking of blogging all of his awesome recipes. And after dinner tonight, I realized he made the perfect meal to start with. He cooks by taste, kind of how some people can play the piano by ear.
Tom is drawn to easy and hearty meals. Every day we start asking each other “what’s for dinner”. We are not meal planners so it is always something last minute unless Tom is inspired. Today I was thinking of just throwing together a slow cooker meal, but Tom had a different idea.
Here is The Fireman’s first dish. It was inspired by the Chicken Carmine at our favorite restaurant Gattos in New Lenox (we love it there because we can bring the kids, and the portions are so big we split meals and the garbage salad)
This is a perfect meal for those chilly fall nights.
Chicken MAN hattan
1/2 cup of vermouth cooking wine
2 – 4 large chicken breast ( we did two big ones)
1 pack of savory herbs stuffing mix
4 1/2 mini sweet vine sweet peppers red and orange
4 large slices of swiss cheese
2 10 3/4 oz. cans cream of chicken mushroom soup
1 tablespoon of minced garlic
1 stick of salted butter
1 container of vine grape tomatoes
preheat oven to 350 degrees
grease large glass pan with butter
lay chicken breasts in pan
season chicken with salt and pepper
cut zucchini tomatoes, and peppers into halves, apply onto chicken and around pan
cover the chicken breasts with swiss cheese
in a bowl mix wine, soup, melted stick of butter, and garlic
pour over chicken and vegetibles
cover everything with stuffing mix
cook for 60 minutes
YUM! You will swear this recipe is straight from your favorite restaurant!
My mom always said the way to a man’s heart is through his stomach. Now she may have won my dad that way, but I think it was the other way around with Tom and I. Let me know what you guys think! We would love to hear your feedback