FOOD!

For all my fellow foodies out there, we had two amazing things for dinner this past week. They are both from the "Favorites" cookbook for those of you that have them.

Chicken and Artichoke Cacciatore, page 178

4 boneless, skinless chicken breast halves

flour seasoned with salt and pepper for dredging

2 tablespoons olive oil

1 6-oz jar marinated artichoke hearts, undrained

1 16-oz can crushed tomatoes

2 garlic cloves, minced

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon pepper

8 oz sliced fresh mushrooms

1/4 cup sherry, optional

In a large frying pan, heat olive oil. Dredge chicken in seasoned flour and lightly brown over medium-high heat. Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper, and mushrooms. Remove from heat. Pour into 8x8 pan, cover, and bake at 350 degrees for one hour. If adding sherry, pour over top and bake an additional 10 minutes. Serve over pasta or rice.

The BEST Classic Clam Chowder, page 64

3 (6 1/2 oz) cans minced clams, undrained

1 cup chopped celery

2 cups chopped potatoes

1 cup chopped onions

3/4 cup butter

3/4 cup flour

1 quart half and half

1/2 teaspoon pepper

1 1/2 teaspoons salt

1/2 teaspoon sugar

2 tablespoons apple cider vinegar

Drain clam juice into a large soup pot, saving clams until later. Put chopped celery, potatoes, and onions into the pot and add a little water, just enough to barely cover the veggies. Boil until vegetables are crispy tender, about 5 to 10 minutes.

In a separate pan, melt butter over medium heat. Stir in flour and cook about 2 minutes. Add half and half and cook, stirring constantly, for 3 more minutes. Add sauce to vegetables. Stir in clams and pepper, salt, sugar, and vinegar. Stir over medium heat until soup thickens and serve.

Notes: Even though it seems odd to add apple cider vinegar to clam chowder, trust me. That is what makes the soup so delicious!