dontmissmyplate 7/23/26 dontmissmyplate 7/23/26

Mum's Chicken Cacciatore

Cacciatore means "hunter's style" in Italian — a rustic, slow-cooked braise that has fed Italian families for generations. The classic version varies by region: in Rome it's white wine and rosemary, in the north you'll find olives and capers, and in the south tomatoes take center stage. It's the kind of dish that belongs to whoever is making it, which is probably why it traveled so well.

I grew up eating my mum's version on Sunday evenings, occasionally and always memorably. Bell peppers, tomatoes, juicy cuts of bone-in chicken, a rich deeply spiced sauce served over rice. It was bold and comforting and unlike anything else she made. Looking back, I realize she was introducing me to global flavors before I had any language for it. I just knew it tasted different in the best way.

Years later I ate cacciatore stuffed inside a trapizzino in Rome, the iconic Roman street food that folds thick crispy triangular bread around slow-cooked fillings. The Roman version was white wine, rosemary, no tomato. I came home thinking about it and immediately called my mom. Her version is nothing like what I ate in Rome, and that's exactly the point. Some dishes don't need to be reinvented. They just need to be made.

chicken cacciatore

lunch, dinner

Italian

Yield: 4

Author: Dontmissmyplate

Mom's Chicken Cacciatore

Bone-in chicken thighs braised in a spiced tomato and bell pepper sauce with mushrooms, capers, and a splash of red wine. My mom's version of cacciatore — bold, simple, and served over rice.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

Chicken

4 large bone-in, skin-on chicken thighs
1 teaspoon chicken spice
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika

Cacciatore

1 tablespoon butter
1 tablespoon olive oil
1 medium yellow onion, sliced into half moons
3 garlic cloves, finely minced
1 tablespoon tomato paste
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 orange bell pepper, sliced
1 cup button mushrooms, sliced
1 can (14 ounces) diced tomatoes with oregano and basil
1/2 cup red wine
1 cup chicken broth (or 1 cup water plus 1 teaspoon bouillon paste)
1 teaspoon dried oregano
Fresh basil leaves, to finish
Salt and black pepper, to taste
Cooked rice, for serving

Instructions

Combine chicken spice, salt, black pepper, garlic powder, onion powder, oregano, and paprika in a small bowl. Divide in half, and use one half to season the quartered chicken thighs and reserve the other half for later. Let chicken sit at room temperature for at least 5 minutes while you prep remaining ingredients.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is foaming. Add chicken skin-side down and cook, undisturbed, until deeply golden brown, 4–5 minutes. Flip and cook the other side until lightly browned, 2–3 minutes. Transfer to a plate and set aside.
In the same pot over medium heat, add onion and garlic. Cook, stirring occasionally, until softened and translucent, 2–3 minutes.
Add the reserved spice blend and tomato paste. Cook, stirring constantly, until slightly darkened and fragrant, 1–2 minutes.
Add bell peppers and mushrooms. Cook, stirring occasionally, until peppers are just softened, 3–4 minutes.
Pour in drained canned tomatoes, red wine, and water with bouillon paste. Add capers. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil over medium-high heat.
Return chicken to the pot skin-side up, nestling it into the sauce. The liquid should come at least about halfway up the chicken — add a small splash more water if needed. Add dried oregano.
Reduce heat to low, partially cover, and simmer until chicken is cooked through and reaches an internal temperature of 165°F, 30–35 minutes.
If the sauce is still too thin once chicken is cooked through, remove chicken and set aside. Increase heat to medium-high and reduce sauce uncovered for 5–10 minutes until thickened to your liking. Return chicken to the pot and warm through for 2 minutes.
Squeeze fresh lemon over the top, scatter fresh basil, adjust seasoning with salt and pepper, and serve hot over rice.

Nutrition Facts

Calories

480

Fat (grams)

24 g

Carbs (grams)

18 g

Fiber (grams)

4 g

Protein (grams)

38 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 3/8/25 dontmissmyplate 3/8/25

Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms

If you're looking for a delicious, gluten-free alternative to pasta, spaghetti squash is a game-changer. This versatile winter squash transforms into tender, noodle-like strands once roasted, making it perfect for soaking up sauces, tossing with fresh ingredients, or enjoying on its own with a simple drizzle of olive oil. Not only is it low in calories and carbs, but it's also packed with fiber, vitamins, and antioxidants. Whether you're trying to eat healthier or just want to mix up your meals, spaghetti squash is a tasty and satisfying option worth adding to your kitchen rotation.

Roasted Mushrooms with Basil: A Flavorful Upgrade

Roasted mushrooms bring a rich, savory depth to any dish, and when paired with fresh basil, they add an aromatic, slightly sweet contrast that elevates the flavors of spaghetti squash. As the mushrooms roast, they develop a deep umami flavor with crispy edges and a tender bite, making them the perfect complement to the squash’s delicate texture. Tossed with olive oil, garlic, and a sprinkle of sea salt, these mushrooms become irresistibly flavorful, while the fresh basil adds a burst of brightness. Together, they turn this simple dish into a satisfying, restaurant-quality meal.

Beet Greens: A Nutrient-Packed, Flavorful Boost

Beet greens are often overlooked, but they’re a powerhouse of nutrients and add a beautiful pop of color to any dish. Rich in vitamins A, C, and K, along with iron and calcium, these leafy greens bring both health benefits and a mild, earthy flavor. When sautéed and combined with a creamy sauce, the beet greens soften into a velvety texture that beautifully balances the roasted mushrooms and spaghetti squash. Their slight bitterness is mellowed out, making them a perfect addition to this dish, creating a harmonious blend of flavors and textures that’s as nourishing as it is delicious.

A Cozy, Flavor-Packed Dish

If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this **Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms** is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!

Roasting the squash enhances its natural sweetness, while the mushrooms develop a deep umami richness. The creamed beet greens tie everything together with their vibrant color and luscious texture, making this dish feel indulgent yet wholesome. Whether you’re looking for a light but hearty dinner or a creative way to incorporate more vegetables into your meals, this recipe delivers on both flavor and satisfaction.

Serve it as a meatless main or alongside your favorite protein for a complete meal. Either way, get ready to enjoy a dish that’s simple, nourishing, and packed with bold flavors!

Yield: 3-4

Author: Dontmissmyplate

Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms

If you’re looking for a satisfying, veggie-forward meal that’s both comforting and nutritious, this Spaghetti Squash with Creamed Beet Greens and Roasted Mushrooms is the perfect choice. It’s a delicious balance of earthy, roasted mushrooms, silky creamed greens, and tender spaghetti squash that twirls beautifully on your fork—no pasta required!

Prep time: 25 MinCook time: 45 MinTotal time: 1 H & 10 M

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Ingredients

Spaghetti squash:

1 medium to large spaghetti squash
2 teaspoons salt
2 teaspoons black pepper
1/4 cup water
2 tablespoons olive oil

Roasted mushrooms:

8 oz Bella mushrooms
2 teaspoons seasoned salt
2 teaspoons black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons oregano
4 tablespoons olive oil

Creamed Beet Greens

1 bunch beet greens
1 tablespoon butter
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chilli flakes
1 cup half-and-half or heavy cream
1/4 teaspoon cornstarch (if using half-and-half)
1 tablespoon soy sauce
1/3 large yellow onion, chopped
2–3 garlic cloves, minced
2 green onions, chopped
2 tablespoons fresh Thai basil (plus extra for garnish; smaller leaves preferred)
2 tablespoons fresh sage, chopped
Optional:Parmesan cheese for garnish
Optional: 1 teaspoon spaghetti squash or pumpkin seeds per serving (or substitute with walnuts)

Instructions

Microwave the spaghetti squash for 4–6 minutes if large, or 1–2 minutes less if medium. Set it aside to cool slightly before cutting it in half. In the meantime, turn your attention to the other vegetables you’ll be roasting.
Drizzle the mushrooms with olive oil, then season with seasoned salt, black pepper, garlic powder, oregano, and onion powder. Set aside.
Preheat the Oven and turn the it on to 400°F.
Using a sharp chef's knife, hold the squash steady with a paper towel or kitchen cloth. Pierce down vertically in the center and push down slowly and carefully lengthwise to cut it open on one side. Turn it around and repeat the process on the other side. You’ll feel some resistance, but microwaving the squash softens it enough to cut through.
Scoop out the seeds with a spoon and transfer them to a small bowl. **Optional:** Pat them dry, drizzle with oil, and roast them separately with the mushrooms and squash until toasted and crunchy—just be careful not to burn them! This reduces waste and adds texture to your final dish.
Drizzle the squash with olive oil and brush it all over before seasoning with salt and black pepper. Line a baking tray with parchment paper and place both halves face-down.
Place the squash on the middle rack and the mushrooms on the top rack. Roast the *mushrooms for 35 minutes and the squash for 45 minutes.
Halfway through, flip the mushrooms with a spatula. For the squash, check to ensure it isn’t burning. When 10 minutes remain add 1/3 cup of water to the tray, ensuring the squash sits in the pooled water to steam rather than burn in the final stage of cooking. Remove both when done.
Prepare the creamed beet greens. This will serve as the sauce for the spaghetti squash and mushrooms. Crush and mince the garlic, then place it in a bowl. Chop the yellow onion and add it to the bowl.
Remove basil leaves from their stems, roll them tightly, and slice thinly (a technique called chiffonade..
Trim the roots from the green onions, then finely chop both the white and green parts.
Roll the sage leaves, slice them thinly, then chop across the sliced sage.
Wash the beet greens. Remove the leaves from the stems and separate them from the center rib. Roll the leaves together and slice thinly.
Cook the sauce. Melt butter in a pan over medium heat. Add the yellow onion and sauté for 1–2 minutes. Stir in the green onions and garlic and cook briefly. Add salt, cumin, black pepper, and other desired spices, along with the olive oil, then mix well, then deglaze the pan with soy sauce.
Stir in the beet greens and cook until slightly wilted. Pour in the half-and-half, followed by the chili flakes, and cook for 1–2 minutes, seasoning as needed.
Assemble the dish. Using a fork, gently pull the spaghetti squash strands with a raking motion. Transfer them to a bowl. Depending on the squash's size, you may want to set some aside for another meal and add the bulk to the creamed beet greens.
Using tongs, gently incorporate the spaghetti squash, ensuring it’s well mixed. Add in the roasted mushrooms.
Plate and serve. Use tongs to twirl the spaghetti squash onto the center of your plate. Sprinkle with parmesan cheese, toasted seeds (if using), and the smallest basil leave for garnish. Serve while hot!