It is about that time of year again. Our jack-o-lanterns are turning into rotten piles of mush on the front stoop. The frost has destroyed the spinach out back. Our wedding anniversary came and went. I’m frantically trying to wrap up the end of year work projects early so I can deep clean the house and put up Christmas decorations. I’ll have to celebrate Thanksgiving somewhere in there.
This time of year is filled with traditions. Pumpkins, Turkeys, trees. On Christmas Eve, we do the Christmas Pickle. The one who finds the pickle, gets a gag gift from my mother. We set out carrots for reindeer. We have Christmas Eve lasagna. It is a season of comfort, indulging in traditions. Traditions create comfort , familiarity, family solidarity, and mark the passage of time.
*This article was created by Just Add cloth & Sponsored by Ragu.
Recipes are often steeped in tradition. My father-in-law always insisted on adding a spoonful of used coffee grounds to the pot of marinara sauce. He said it enhanced the flavour. We have no idea if it is true, but now we all add it just because. I was thinking of this recently while making chicken marinara. (It is Wyn’s favorite!) We grow our own tomatoes and herbs at home, but I am a busy mother of several kids and don’t always have a lot of time. Blanching, peeling, and pureeing tomatoes is labor intensive. So occasionally, I’ll do the sane thing and use a jarred sauce. I can make my daughter’s favorite dinner, and even add my father-in-law’s secret ingredient, without taking up an entire day.
Ragu’s sauce is a recipe built from tradition, by a hardworking single mother who shared in my appreciation of simple ingredients. The original creator of Ragu, Assunta Cantisano, sold her homemade pasta sauce from her front porch to make ends meet during the Depression era. Eventually, her sauce became the Ragu brand we know today, but she continued to hold quality ingredients in high regard. Ragu contains no artificial flavours, colors, ingredients, or corn syrup. Decades later, Assunta’s dedication to quality is now a tradition for Ragu. I totally jive with that. I was raised by a single mom, and I am now a very busy mother myself, doing plenty of freelance jobs to help our family. I love how one woman’s hard work and entrepreneurial spirit became a successful enterprise, grounded in tradition. Learn about Assunta Here.
And in the spirit of Assunta’s vision, I’ll offer our version of the super simple and easy Chicken marinara my three year old loves.
Chicken Marinara with Black Olives & Fresh Oregano
- 6 boneless, skinless chicken breasts
- 2 cups Ragu tomato based sauce
- 1 can black olives
- 1/2 cup fresh oregano leaves
- 3 oz parmesean cheese
- Optional 1/2 tablepoon coffee grounds 😉
Preheat oven to 400ºF.
Place thawed chicken breasts in a glass baking dish. Pour drained olives over chicken. Cover chicken with Ragu tomato sauce. Sprinkle the Parmesan over the smothered chicken. Place the pan in the oven for about 35 minutes. (Alternatively, if adding the coffee grounds, mix them into the tomato sauce before pouring it over the chicken.) Remove dish from oven. Let sit 10 minutes or until sauce stops simmering. Plate up one chicken breast and garnish with fresh oregano leaves and extra Parmesan. Add it to your favorite pasta , or pair with a salad for a low carb option.
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