Chicken cacciatore with peppers onions mushrooms in cast iron skillet without dredging in flower10/4/2023 ![]() But.other than not getting much of a social life with family and friends, I have much less time to spend on Zaar. It has grown from one or two dogs a weekend to seven fulltime weekday pups every weekend and lots of vacation stayovers! I have not had a free day since Memorial Day.and I'm not complaining! Even had to hire a partime helper! So now with my four students and lots of dogs, I'm enjoying each and every day. It has been a very busy year as last August I opened Wag Time, a doggie day care and lodging business. 6th 2009 ) WOW! Another year older and still kickin'. If you are kind enough to review (even take pictures, WOW!) of one of my recipes, please know that I thank you very much, but you might not get a response from me unless I have some spare time. So I had to decide what things had to go or be changed in my life. I have kept this mix frozen for over a year without change in flavor.īefore you read anything about me, please know this.I have started a home-based business and it really keeps me busy.I then place several bags into a freezer storage bag. This makes for easy storage once they are frozen. I like to bag portions in plastic sandwich bags, spread out so they are flat in bag.Peppers and mushrooms should still have body to them. It is important NOT to overcook as they will cook again when reheated to be used. Continue to simmer until mushrooms give off their juices but are still firm.DO NOT COVER as this will poach vegetables. ![]() Add black pepper, garlic, and pepper flakes. ![]() ![]() Continue to cook until peppers JUST START to get soft.
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