My grandmother made this dish, and liked to serve it with rice. Sometimes, I like to add hot cherry or pepperoncini peppers for a little more spice.

You can see me make this dish in Italy, under Tutorials.

4 - 6 bone in chicken thighs

1 jar Gaeta olives 

1 jar Castelvetrano olives

1/2 bunch celery and leaves, cut in 1/2" pieces

1/2 c capers, rinsed

2 T olive oil

1/2 c red wine vinegar

6 - 8 hot peppers (optional)

Season chicken and brown on both sides in olive oil. Place in a 13 x 9 baking pan. 

Top with olives, celery, capers and peppers. Drizzle with olive oil and vinegar.

Bake at 350 degrees for 1 hour.

My grandmother made these meatballs often. They are moist, fork tender and melt your mouth.  Nobody's meatballs even come close! You can see me making them in my WFSB Food Segment.

1 lb. ground beef

2 links Italian sausage 

1 egg

2 - 3 slices stale Italian bread, blender course, wet with milk then squeeze out

1 t salt

3 T Parmesan

2 - 3 T chopped, fresh parsley

Mix all ingredients in a large bowl. If the mixture is a little too wet, add 1/3 c breadcrumbs. Roll into palm sized balls (I like to use an ice cream scoop so that they are all uniform in size).  

Heat 2 T olive oil in a large frying pan. Brown meatballs in 3 batches (recipe makes approx. 20 meatballs). Place meatballs in large pot of simmering tomato sauce to finish cooking.

Note: I like to brown the sausages in the pan first, and then the meatballs because they render some fat that the meatballs can be browned in. Add about 1/2 can tomato paste to the frying pan and cook with 1/4 c red wine for 5 minutes and then add to the pot of sauce.