Friday, December 10, 2021

Words & Brush Weekender : Easy listening music and chat, Friday 10th December 2021, this week its your favorite 1960's pop music!

Easy listening music and chat, Friday 10th December 2021, this week its your favorite 1960's pop music!

Enjoy some good music here on Words & Brush,  please post music from your favorite pop songs from the 1960's. 

Gerry & The Pacemakers - Ferry Cross The Mersey (1965)

The Girl of My Best Friend · Elvis Presley 1960

HELEN SHAPIRO - Walking Back to Happiness 1961

The Small Faces - Itchykoo Park (1967)

The Beatles - A Hard Day's Night 1964

The Hollies - Carrie Anne 1967

Dusty Springfield ~ I Only Want To Be With You (1963)

Nancy Sinatra - These Boots Are Made for Walkin' (1966)

The Beach Boys - Good Vibrations 1966

Tom Jones "Delilah 1968

Lovin' Spoonful - Summer In The City 1966

The Seekers The Carnival Is Over (1967)


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Tuesday, December 7, 2021

Words & Brush Recipe Corner: Chicken Pizzaiola


Chicken Pizzaiola

The Best Chicken Dish You've Never Heard Of...

Published on by ·Sip & Feast

Chicken Pizzaiola isn't as well known as the steak version, but let me tell you, it's amazing! The dish consists of well seasoned, pan-seared chicken, mushrooms, peppers, and garlic all in a delicious oregano heavy plum tomato sauce.  

If you're looking to make a meal that is rich in flavor, and can be finished in about an hour, chicken pizzaiola is your dish.  Chicken cutlets are lightly seared and then stewed until tender in a sauce made from sweet bell peppers, earthy mushrooms, garlic, oregano, tomato, and white wine.  Topped with fresh basil, this dish is best served alongside pasta, but can also be used to make a mean chicken pizzaiola sub, hero, or sandwich. 

Large pan with chicken pizzaiola and wooden spoon.

Prep Time: 15 mins, Cook Time: 40 mins. Total Time: 55 mins, Servings:


  • 2 pounds chicken cutlets thin sliced and cut into 5" pieces
  • 1 28 ounce can San Marzano plum tomatoes hand crushed or blender pulsed
  • 3 ounces tomato paste
  • ½ cup dry white wine optional
  • 1 cup flour for dredging, you will not use it all
  • 1 pound baby Bella mushrooms sliced
  • 2 large red bell peppers sliced
  • 6 cloves garlic sliced
  • 1 ½ teaspoons dry oregano plus more to taste
  • ¼ cup fresh basil torn to finish
  • ¼ cup olive oil
  • 3 tablespoon extra virgin olive oil for finishing


  • Pound out the chicken (or use storebought thin sliced cutlets), cut into 5” pieces, and season with salt and pepper on both sides. Dredge the chicken in flour and shake off excess.
  • Heat a large pan to medium heat and wait 2 minutes. Once the pan is hot, add a couple of tablespoons of olive oil and sear the chicken on both sides (about 2 minutes per side). Work in batches. Use more olive oil as required. Set all the cooked chicken aside and tent with foil to keep warm.
  • Next, add in the mushrooms and cook until they release their water and brown (about 5-7 minutes). Place the mushrooms on a plate and set aside.
  • Next, add the peppers to the pan. Cook them until soft (about 10 minutes), then add in the garlic and cook for a few minutes more until the garlic turns lightly golden. If using the wine, add it now and cook the alcohol out for a few minutes. With a wooden spoon scrape any brown bits off the bottom of the pan.
  • Add in the tomato paste and cook for 5 minutes with the peppers and garlic stirring frequently. Add in the plum tomatoes, oregano, and mushrooms, and bring the sauce to a simmer. If the sauce is too thick add a bit of water (4-6 ounces or so) and stir together.
  • Taste test the sauce and adjust salt, pepper, and oregano to taste. When satisfied with the taste return the chicken to the pan and cook for a few more minutes to warm it through.
  • Turn off the heat and add in the basil and a hefty drizzle of high-quality extra virgin olive oil. Serve with crusty Italian bread to mop up the sauce. Enjoy!


  • Use thinly sliced cutlets and if possible pound the chicken flat to approximately a ¼ to ⅜" thick.  Using chicken with a uniform thickness will allow a more even cooking process.
  • You do not need to use all of the flour.  The flour is for dredging.  Dredging means you coat the chicken on all sides with flour and shake off the excess.
  • Dried oregano, preferably Sicilian oregano makes the dish taste like a pizza sauce.
  • Dry white wines to use include Pinot Grigio, Sauvignon Blanc, or Chardonnay.  The wine is optional.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop on medium-low heat until warmed through.

for more instructions watch the video


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Monday, December 6, 2021

Holiday Countdown Dec. 6

It's that time again to binge on movie trilogies or watch something new during the holiday season.  Create something new. We are onto the last two weeks of fall as trees stretch their barren arms and fingers to the sky.  A hush hovers over the land.  

                     Coffee is plentiful. A Yeti knows how to start the morning
and maybe they indeed drink coffee!

Lights up and down the street, they wrap the home
in warmth and cheer. Take a walk to enjoy the solitude and splendor of the season.

Coca Cola Polar Bears with a smile.

                             Hot chocolate with a loved one to close the day
                 while it snows,
 and snows outside. Let it snow
                          and snuggle  closer.

Or a gingerbread latte is above and beyond

A phenomenon whycats like trees and
shiny breakables.  Perhaps
they think, "Ah they brought in nature for me!"

 Take the time to take in the solitude,  read a
new book, or drink hot tea to close the day

Reminders of winter and angels all around from their tiny

Remember times gone by they come around
again with sounds of the season reminding us
to be giddy like children. Embrace that to heart.