Friday, July 16, 2010


Steak Pizzaiola is a family favorite here at the Lanni household.  When you order it in an Italian restaurant it is usually made with a shell, strip or sirloin steak as these are firm, tender cuts.  At home, we have always made it with bone-in chuck steaks.  The chuck steak is an inexpensive but very flavorful choice but it can be tough.  I decided to experiment and adapt the recipe for crock pot cooking and the result is an amazingly tender dish with really big flavor.  


1 large [2-3#] bone in chuck steak, 1" thick
1 large sweet onion, thinly sliced
1 large clove garlic, minced
1 red bell pepper, thinly sliced
one 8 oz. jar marinated artichoke hearts, rinsed
1 large can crushed tomatoes
1/2 cup red wine
1 tablespoon dry oregano
1/2 tablespoon dry basil
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon red pepper flakes [optional]


In the bottom of the crock pot combine all ingredients and stir.  Cut the steak into 3 or 4 pieces to fit your crock and submerge them in the sauce mixture.  Cook on medium for 6-7 hours until fork tender.  Remove the meat to a serving platter and serve the sauce over white rice or pasta and top with grated romano cheese.  

Friday, July 9, 2010


Simple and delicious, this is a variation on "fried" chicken that's sure to please.  The recipe is flexible enough to adapt to your own personal choice of herbs but I prefer a straight forward approach with few, if any, herbs.  The chicken is crisp and tasty with a hint of sweetness provided by the corn flake crumbs.  I like to serve it with mashed potatoes and the optional "gravy".

This is a dish that is sure to impress.  You can keep the fact of how easy it is to make just between us!


1 chicken cut up into 8 pieces
2 cans of cream of mushroom soup
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika 
1/2 teaspoon onion powder
2 cups corn flake crumbs 
1 stick of butter, melted


Preheat oven to 425* and line a baking sheet with aluminum foil and place a rack in the pan.  Spray with cooking spray.  

Wash and dry the chicken parts.

In a wide bowl combine 1 can of soup with 1/2 cup milk and the pepper.  Whisk until smooth.

In another bowl combine the corn flake crumbs, salt, onion powder and paprika.

Dredge the chicken pieces in the wet mixture and then in the dry mix.  Place on the prepared rack and bake and drizzle with the melted butter.  Bake for 40 minutes.


Combine 1 can of soup with 1/2 cup of milk.  Whisk until smooth and heat until simmer.  Yes, that's all there is to it!