Spinach Pie

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion
• 1 clove garlic
• 1 cup cottage cheese
• ¼ cup parmesan cheese
• ⅛ tsp ground nutmeg
• ½ tsp salt
• 10-15 cranks fresh cracked pepper
• 2 large eggs
• 16 oz. frozen cut spinach
• 1 sheet (8 oz.) puff pastry
• 2 Tbsp flour for dusting
• 1 large egg (for glaze, optional)

Instructions

1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

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Pretzel Rolls

Ingredients

• 1 cup warm water
• 3 tablespoons brown sugar (or granulated)
• 1 teaspoon salt
• 1/4 cup oil
• 3 cups bread flour
• 1 tablespoon yeast
• 6 cups water
• 3 tablespoons baking soda
• 1 egg white
• 1 tablespoon kosher salt

Instructions

1. Mix brown sugar, salt, and yeast in a bowl.
2. Combine oil and 1 cup water and add this to the sugar and yeast mix.
3. Add the flour and mix, dough should not be sticky.
4. Knead the dough for a few minutes.
5. Divide dough into 12 balls and shape into balls
6. Let rise on greased foil cover sheet for 20-30 minute until double in size.
7. Meanwhile, bring 6 cups water and baking soda to a simmer in a wide pan with straight sides and preheat oven to 375.
8. Place 4 rolls in the water for 1 minute on each side.
9. Drain and place on cookie sheet.
10. Repeat with remaining rolls.
11. Brush rolls with egg white and sprinkle generously with kosher salt.
12. Slash with a sharp blade on top to create a decorative look.
13. Bake until 'pretzel' brown, about 12-15 minutes.

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Stuffed Steak

Ingredients

• 1 steak (1 1/2 to 2 pounds)
• 1 package frozen chopped spinach, thawed
• 1/2 cup crumbled blue cheese
• 1 jar (7 ounces) roasted red peppers, drained and chopped
• 2 tablespoons seasoned dry bread crumbs
• 1 egg yolk
• 3/4 teaspoon garlic salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon olive oil

Instructions

1. Heat oven to 425 degrees F.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.

4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

5. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.

6. Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

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Beef Stew in Tomato Sauce

Ingredients
500g  | 1 -1 1/2 lb beef - I used skirt (flank) steak
4 large beefsteak tomatoes, peeled and seeds removed
or 1 x 400g | 14oz can chopped tomatoes
2 red onions, roughly chopped
3 garlic gloves, crushed
3-4 tbsp tomato paste
1-2 tbsp olive oil
500ml | just over 2 cups beef stock
240ml  | 1 cup red wine
2 bay leaves
1 large cinnamon stick or 2-3 tsp ground cinnamon
3-4 whole cloves or 1/2 tsp ground cloves
1 tsbp granulated sugar
Chopped flat leaf parsley to serve
Salt and freshly ground pepper

Instructions:
Cut the meat into large cubes. Heat the olive oil in a large pot and fry the meat so it browns evenly. Take the beef out, lower the heat, and add the chopped onions, crushed garlic and sugar. Fry for about five minutes until softened.

Return the beef to the pot and add the chopped tomatoes, tomato paste, bay leaves, cinnamon and cloves. Season with salt and pepper. Stir together and then add the stock and red wine. Bring to the boil then reduce heat to a simmer. Cook for about 1 1/2- 2 hours stirring occasionally. Add more hot water if the sauce is too thick.

If you wish to cook this in a slow cooker, brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high. I usually prefer to cook this on the stove as I can control the amount of liquid better.

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Butternut Squash Soup

2-3 servings

Ingredients:

1 medium butternut squash (or half a large one), peeled and chopped
3 leeks, white parts only, roughly chopped
950ml  | about 4 cups vegetable or chicken stock
120ml | 1/2 cup milk - more if soup is too thick
130g | 4.5 oz cooked chestnuts (canned or vacuum packed)
Salt and pepper to season
4-5 tbsp freshly grated Parmesan cheese
2 tbsp pouring cream (optional)
1 tbsp butter

Instructions:
1. Put the butter in a medium saucepan and heat until foamy. Sauté the chopped leeks for 3-4 minutes until soft. Add the butternut squash and chestnuts and continue to cook for a few more minutes. Season with salt and pepper.
2. Add the stock and simmer on medium-low heat until the squash is cooked through and liquid is reduced - about 20-25 minutes.
3. Once the squash is completely tender, put the soup in a blender or food processor and blitz until smooth.
4. Return to the pot, add the milk and simmer for a few minutes on low heat (it will bubble dangerously). Stir in the cheese if using.
5. Serve with a a little cream swirled on top.

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Artichoke and Spinach Pizza

Ingredients

• 1 (16 oz ) homemade or store bought pizza dough
• 8 oz fresh spinach, divided
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 3/4 cup milk
• 1/4 tsp onion powder
• Salt and freshly ground black pepper
• 1 clove garlic, minced
• 2 Tbsp extra virgin olive oil, divided
• 4 oz provolone cheese (1 cup)
• 2 oz shredded low-moisture mozzarella cheese (1/2 cup)
• 2 oz finely shredded parmesan cheese (slightly packed 1/2 cup)
• 6 - 8 canned artichoke hearts, drained well and quartered
• Red pepper flakes, for serving (optional)

Instructions

• Preheat oven to 450 degrees. Place pizza stone in preheated oven and allow to rest in oven 20 minutes. Meanwhile, stretch and shape pizza dough over a sheet of parchment paper to a 13-inch round, while creating a taller rim along outer edge. Brush with 1 Tbsp olive oil and season crust lightly with salt and freshly ground black pepper, then allow to rest while pizza stone preheats (note that if your pizza crust has been refrigerated, be sure to bring it to room temperature first, then shape and let it rest the 20 minutes).
• In a large saucepan, heat remaining 1 Tbsp olive oil over medium-high heat. Once oil is hot, add 3/4 of the spinach and saute just until wilted. Transfer to a layer of paper towels and gently press some of the excess liquid out. Finely chop spinach and set aside.
• In a small saucepan, melt butter over medium heat, then while whisking add in flour and onion powder and cook 2 minutes, stirring constantly. Then while whisking slowly stir in milk and increase temperature to medium-high heat and cook, stirring constantly until mixture has thickened well. Season with salt and pepper to taste. Remove from heat and stir in minced garlic and sautéed, chopped spinach. Chop remaining fresh spinach (you should have about 1 1/2 cups chopped), set aside.
• To assemble pizza, spread the spinach béchamel sauce (the white sauce) evenly over pizza crust, leaving the rim uncoated. Sprinkle chopped, fresh spinach over sauce followed by provolone, mozzarella and parmesan cheeses and chopped artichokes. Slide a pizza peel under parchment paper and carefully transfer pizza to hot pizza stone in oven. Bake 10 - 13 minutes until crust is golden brown. Cut into slices and serve warm sprinkled with red pepper flakes to taste if desired.

 

Enjoy!

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Black Olive Bread Rolls

INGREDIENTS

• 4 cups all-purpose flour
• 2 cups semolina flour
• 3 teaspoons instant yeast
• 3 teaspoons kosher salt
• 2 tablespoons sugar
• 4 tablespoons extra virgin olive oil
• 2 cups lukewarm water
• 1½ cups pitted oil-cured, broken up coarsely with your hands
• ½ cup water
• ½ teaspoon cornstarch

INSTRUCTIONS

To Mix Dough By Hand:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to a large mixing bowl and stir together with a sturdy wooden spoon until you form a shaggy but cohesive dough. Let the dough rest for 30 minutes, covered with a clean towel. Turn out onto a lightly floured counter top and knead until smooth and elastic, about 10 minutes. Transfer dough to a clean bowl, cover with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

To Mix Dough By Stand Mixer:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to the work bowl of your stand mixer fitted with the dough hook. Turn mixer onto the lowest setting and mix until a shiny, elastic dough forms. Remove the bowl from the mixer, cover the bowl with a damp towel and let rise in a warm, draft-free place until doubled in size, about 2 hours.

To Mix Dough By Bread Machine:

1. Add all ingredients except for olives, cornstarch and ½ cup of the water to the pan of your bread machine that has been fitted with the dough paddle(s). Set the bread machine on the dough setting and press start. When the cycle is completed, proceed with shaping…

To Shape the Rolls:

1. Line two baking sheets with silpats or parchment paper. Set aside.
2. Turn the dough out onto a clean and very lightly floured surface or silicone mat. Roll it out into a rectangle that is about 12-inches by 18-inches. Scatter the olives over the surface of the dough, leaving about an inch clear of olives on the side farthest from you.
3. Gently lift the edge closest to you and fold away from yourself over the olives.
4. Continue to carefully lift and roll the dough away from you until you have a long tube. Pinch the seam closed.Use a bench knife or serrated knife to cut the dough into 16 equally-sized pieces.
5. Hold a piece of dough with the cut sides out. Use your thumbs to pull the top of the dough over the cut sides toward the bottom. Push that up under the roll toward the center, rotate the dough ball a half turn and repeat. Put the dough ball on the counter and cup your hand around it, rotating in one direction until the top of the dough is taut. (See the video in the blog post for an example of how to do this.) Place this on your lined baking sheets. Repeat, leaving plenty of room between the rolls for expansion in rising and baking.
6. Cover the rolls with a tea towel and let rise in a warm, draft-free place for about 30 minutes, or until they look a little puffy.
7. While they rise, use a fork to whisk a small amount of the water into the cornstarch in a microwave safe container or a small saucepan, forming a paste. Use the fork to whisk in the remaining water and microwave on HIGH for 30-60 seconds or boil until it is glassy.
8. Preheat the oven to 400°F. Brush the rolls with the cornstarch glaze and use a sharp knife to make three to four cuts of about ⅛-inch deep each to the top of the roll. I like to do a scallop pattern, but you could also do a tic-tac-toe pattern. This allows the roll to expand while baking without tearing that beautifully taut top you worked so hard to create.
9. Bake for 23-26 minutes, or until deep golden brown. Remove the pan from the oven and transfer the rolls to a wire rack to cool completely before slicing. Enjoy!

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One Pan Pizza

INGREDIENTS

For the dough:

• 14 ounces high-gluten flour (bread flour), about 2½ cups
• 2 teaspoons kosher salt
• ½ teaspoon instant yeast
• 1 cup plus 3 tablespoons water

For the Pizzas:

• 4 tablespoons olive oil 
• 1½ cups thick pizza sauce
• 2 cups shredded mozzarella cheese
• 12-16 pieces of pepperoni 

Optional but tasty:

• fresh basil leaves for adding before and after baking

INSTRUCTIONS

1. Mix together all of the dough ingredients until it is evenly moist and there are no more pockets of dry ingredients. Cover the bowl or dough bucket tightly and let it rise for at least 8 but up to 24 hours.
2. Pour 2 tablespoons of neutral oil into a 10 to 12 inch cast-iron skillet. Repeat with a second skillet. Swirl to coat the bottoms of the pans. Divide the risen dough into two pieces. Gently form into a ball by pulling the side of the dough and tucking it under, rotating ¼ turn and repeating the tug and tug, rotating another ¼ turn and repeating the tug and tuck, then finally doing it once more to form a loose ball. Lay it smooth side down in the oil, then flip so the whole thing is coated in oil. Use the palm of your hand to gently flatten the dough. It will not spread to the edges yet, but that is okay. Cover the pan tightly with plastic wrap and set out at room temperature -undisturbed- for 2 hours.

To Prepare the Pizzas:

1. Preheat oven as high as it will go, preferably to 550°F. Remove plastic wrap from the pans with the pizza dough in them. The dough should now have spread itself (or nearly spread itself) to the edges of the pan. Simply lift the edges of dough to pull toward the sides of the pan if necessary. This will help loosen any trapped air under the dough as well. If there are any large air bubbles, nudge them down with the back of a knuckle.
2. Spread half of the sauce on each pizza right to the edges of the dough. Divide the cheese and top each pizza evenly to the edge, then distribute the pepperoni over the pizzas. If using it, tear half of your basil leaves and toss over the tops of the pizzas. Reserve half of the basil to add to the pizzas when they're removed from the oven.
3. Put into the hot oven and bake for 12-20 minutes. You can check the underside of the pizza crust for doneness by lifting the edge gently with a flexible spatula. A finished pizza will have a crisp, deep-brown bottom and a bubbly, golden- to deep-golden brown top. I pull my pizzas when the edges have some deeply caramelized edges and some dark brown bubbles on top.
4. Use your flexible spatula to slide under the pizza and edge it out onto a cutting board, tear the remaining basil and scatter over the pizzas. Let rest for 5 minutes before slicing into wedges, then let it rest without moving it for another 3 minutes before serving.

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Tomato Tortellini Soup

6-7 servings
Ingredients:

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup plain Greek yogurt
2 (9 oz) packages fresh or frozen cheese tortellini
Grated Parmesan cheese and fresh basil, for garnish, optional






Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

2. Add the diced tomatoes and vegetable broth. Stir in fresh basil and season with salt and black pepper, to taste. Simmer on low for 15 minutes.

3. Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in the Greek yogurt until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, about 7-8 minutes. Serve warm.

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Parmesan Tomato and Spinach Tortellini Soup

4 servings
Ingredients

2 tablespoons butter
1 onion, diced
2 cloves garlic, chopped
red pepper flakes to taste (optional)
1/4 cup flour
3 cups vegetable broth or chicken broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
8 ounces cheese tortellini
1/2 cup parmigiano reggiano (parmesan), grated
10 ounces spinach, coarsely chopped
1/2 cup heavy/whipping cream or Greek yogurt
salt and pepper to taste
1/4 cup basil, chopped (optional)





Instructions

Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about a minute.
Add the flour and cook for another minute.
Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes.
Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil.

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Chicken Cordon Bleu

Ingredients:

1 lb chicken cutlets
1/4 cup flour
1 egg, whisked
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
salt and pepper
about 2 tbsp olive oil, for drizzling
1/3 lb thinly sliced black forest ham
1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)

Instructions:

Preheat the oven to 350 degrees F. Set a wire rack on top of a baking sheet.

Set up your breading stations by placing the flour in the first bowl, the egg in the second, and the panko in the third. Season the panko by adding the garlic powder, onion powder, paprika, dried thyme, and salt.

Lay out your chicken cutlets on a cutting board and gather up some toothpicks, about 2 or 3 per cutlet (or you can tie it up with kitchen twine if you prefer that). Season both sides of the chicken cutlets with salt and pepper, and drizzle on a little bit of olive oil. Place a single layer of both ham and cheese on each cutlet, and roll it up tightly. Secure with the toothpicks or tie it up with twine to keep it closed up.

Dip the rolled chicken slices first in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way (if you don't do this, your breading will want to fall off later). Place on the wire rack.

Baking time will vary depending on how big your chicken cutlets are, but 30-35 minutes should be about right. I bake the chicken until it's about 152 degrees F inside (rises to about 155-157 during resting), to make sure it doesn't overcook. Let the chicken rest for about 5-10 minutes out of the oven so the juices don't run out, and remove the toothpicks or kitchen twine before serving. Enjoy!

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Mushroom and Spinach Chicken

4 servings

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved






Instructions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.
Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

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Beef and Broccoli

Serves: 4
INGREDIENTS
1.5 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water


INSTRUCTIONS
Grease the inside of a slow cooker. Add steak, beef froth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

 

Enjoy it!

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Chicken Breasts with Creamy Mushroom Sauce

Ingredients

·         2 (6 to 8-ounce) boneless, skinless chicken breasts

·         kosher salt and freshly ground black pepper

·         2 cups mixed mushrooms, sliced

·         2 tablespoons minced shallots

·         4 tablespoons butter, divided

·         1 tablespoon olive oil

·         ½ cup white wine

·         ½ cup chicken broth

·         2 tablespoons whipping cream

·         2 teaspoons fresh thyme leaves

·         ½ lemon, zested

·         Chopped parsley for garnish

Instructions

1.    Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.

2.    Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.

3.    Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.

4.    Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

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Rosemary and Garlic Mashed Patatoes

Serves 6 to 8

INGREDIENTS

• 6 large potatoes, washed and cut in 4 wedges
• water
• 1 stick butter
• 3 garlic cloves, minced
• 3 sprigs rosemary
• ½ cup shredded parmesan cheese
• 1 cup sour cream
• salt and fresh pepper, to taste

INSTRUCTIONS

1. Add cut potatoes into a large pot and cover with cold water.
2. Cook over medium heat and simmer potatoes for 15 to 20 minutes or until fork tender.
3. Strain potatoes.
4. In a deep pot (you can use the one you used for the potatoes) add butter, garlic and rosemary sprigs.
5. Cook over medium-low heat until butter starts to brown.
6. Remove from heat.
7. Remove rosemary sprigs and discard.
8. Add potatoes to the prepared butter.
9. Season with salt and pepper. Depending on the saltiness of the parmesan cheese you are using, you may want to wait to salt the potatoes until the end.
10. Add parmesan cheese and sour cream; mash using a potato masher until smooth and creamy.
11. Taste for salt and pepper and adjust accordingly.
12. If you like the potatoes creamier, add more sour cream.
13. Serve.

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Garlic Sauce Chicken

Serves 4 to 6

INGREDIENTS

• 3 tablespoons olive oil
• 4 chicken thighs (about 2-pounds)
• salt and fresh ground pepper, to taste
• 1 whole bulb of garlic, peeled, cloves separated
• 1 cup white wine (use a wine that you like)
• 3 tablespoons chopped fresh parsley
• 1 sprig fresh rosemary

INSTRUCTIONS

1. Heat olive oil in a large skillet.
2. Add chicken and season with salt and pepper.
3. Cooking over medium heat, brown the chicken on both sides; about 4 minutes per side.
4. Remove chicken from skillet and set aside.
5. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. DO NOT BURN the garlic.
6. Carefully add wine to the skillet.
7. Stir in parsley and add rosemary.
8. Transfer chicken back to skillet.
9. Cover and continue to cook over medium-low heat for 20 minutes, turning the chicken over half way through cooking. Add ¼-cup more wine if it looks too dry when you go to turn over the chicken.
10. Remove from heat.
11. Transfer chicken to serving dish and spoon the garlic sauce over the chicken.
12. Serve.

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Chicken Caesar Pasta Salad

Serves: 10

Ingredients:

·         1 cup mayonnaise

·         ⅓ cup sour cream

·         1 large clove garlic, pressed

·         2 tablespoons lemon juice

·         2 anchovies, finely minced

·         1 teaspoon Worcestershire sauce

·         1 pound penne pasta, cooked until al dente and rinsed with cool water

·         6 large leaves Romaine lettuce, thinly sliced

·         1½ cups grape tomatoes

·         4 green onions. green parts sliced

·         ½ cup finely shredded Parmesan cheese

·         ½ teaspoon ground black pepper

·         2 grilled chicken breasts, diced

·         1½ cups croutons

Instructions:

1.    In a small bowl, stir together the mayonnaise through the Worcestershire sauce.

2.    Toss half of the dressing with the pasta and refrigerate for 30 minutes.

3.    Mix in remaining ingredients including the remaining dressing and serve.

*I like to mix half of the dressing with the pasta and chill it and then mix in the remaining dressing just before serving, but you can do it all at once.
Be sure to salt your cooking water for the pasta well, at least 1 tablespoon of salt.
Anchovies can be omitted. You might want to double the Worcestershire sauce if you do.

Enjoy it!

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Chicken with Sun-Dried Tomato Cream Sauce

Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!

8 servings

INGREDIENTS

·            8 bone-in, skin-on chicken thighs

·            Kosher salt and freshly ground black pepper, to taste

·            3 tablespoons unsalted butter, divided

·            3 cloves garlic, minced

·            1/4 teaspoon red pepper flakes, or more, to taste

·            1 cup chicken broth

·            1/2 cup heavy cream

·            1/3 cup julienned sun dried tomatoes in olive oil, drained

·            1/4 cup freshly grated Parmesan

·            1/4 teaspoon dried thyme

·            1/4 teaspoon dried oregano

·            1/4 teaspoon dried basil

·            1/4 cup basil leaves

INSTRUCTIONS

1.      Preheat oven to 400 degrees F.

2.      Season chicken thighs with salt and pepper, to taste.

3.      Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

4.      Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

5.      Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

6.      Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

7.      Serve immediately, garnished with basil, if desired.

Enjoy!

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