Mashed Patato Puffs

INGREDIENTS:

2 eggs

1/3 cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

3 cups mashed potatoes

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
4. Spoon them into the pan filling the cups just to the top or a little below.
5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

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Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions:

1. Preheat oven to 425° F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

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Toasted Ravioli

Ingredients:

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli or Homemade Ravioli
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Instructions:

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

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Homemade Ravioli

Ingredients

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• ¾ cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• ½ cup grated Parmesan cheese
• ⅓ cup water
• ⅓ cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.

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Tomato Tart

Ingredients:

• 4 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
•  Salt And Pepper, to taste
• 2 whole Storebought Pie Crusts (or Homemade Crust)
• 1-1/2 cup Grated Fontina Cheese
• 1/4 cup Grated Parmesan
• 1/4 cup Grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
• 1 whole Egg
• 1/4 cup Milk
• 16 whole Basil Leaves, Chiffonade

Instructions:

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

 

Enjoy!

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Cheesy Polenta with Caramelized Onion, Mushroom, Kale and Egg

Ingredients

For the polenta:

4 and 1/2 cups water

1/2 tablespoon salt

1 and 1/4 cups coarse grind cornmeal

1-2 ounces of Gruyere, grated (or whatever kind of cheese you like)

For the vegetables:

1 tablespoon extra-virgin olive oil

1 medium yellow onion, sliced

Pinch salt

8 ounces mushrooms (sliced)

1 clove garlic, minced

1 head kale, stems removed and coarsely torn

4 eggs, poached

Parmesan-Reggiano cheese, grated (optional)

Instructions

1. For the polenta:  In a large saucepan, bring the water to a boil over high heat.  Meanwhile, start caramelizing your onions.

2.  Add in the salt.

3. Slowly whisk in the polenta until smooth.  Reduce the heat to low and cook until the polenta is thickened and creamy, about 15 minutes.

4. Remove the pan from the heat and add in the Gruyere cheese, stirring until completely melted.  Set aside (but keep the polenta warm.)

5. For the vegetables:  In a sauté pan over medium heat, heat the olive oil until shimmering.

6. Add the onion slices and a pinch of salt.  Cook, stirring the onions frequently, until they are golden and caramelized, about 10-15 minutes.

7. Add in the mushrooms, stirring frequently, until the mushrooms have let off some of their moisture and have softened, about  5 minutes.

8. Add in the garlic and cook until fragrant, about 30 seconds

9. In batches, add the kale and stir until it wilts.

10. Divide the polenta between your servings bowls and sprinkle with the Parmesan Reggiano.  Top the polenta with the mushroom mixture.  Place a poached egg (or two) on top, and season to taste with salt and pepper.  Enjoy.

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Lobster Polenta Pizza

Ingredients:

1 box instant polenta
8 ounce mascarpone cheese, at room temperature
2 heads roasted garlic
8 ounces fontina cheese, freshly grated
1 tablespoon olive oil
2 tablespoons unsalted butter
2 to 4 lobster tails, raw and removed from shell
1 jar semi dried cherry tomatoes
fresh basil leaves for topping
freshly grated parmesan cheese for topping

Instructions:

Preheat oven to 425 degrees F.

Prepare the polenta until it is just thickened, then spread it out into a thin layer on a nonstick baking sheet. Bake the crust for 20 to 25 minutes, or until it is slightly crispy and set in a crust. Remove and let the crust cool slightly.

Add the mascarpone to a bowl. Squeeze the roasted garlic cloves into a smaller bowl and add a pinch of salt, then mash well with a fork. Add the garlic to the mascarpone and stir until combined.

Heat a large skillet over medium heat and add olive oil and butter. Add the lobster tails and cook until they are just opaque and bright red in color - be sure to not over cook since they will cook more in the oven. Remove from heat immediately and sprinkle with a pinch of salt and pepper. Allow to cool slightly then chop into pieces.

To make the pizza, spread the roasted garlic mascarpone over the crust, leaving an inch or so around the ends. Sprinkle three quarters of the fontina on top, then add the lobster pieces and the cherry tomatoes. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes, or until the cheese is bubbly and the crust is crispier. Remove from the oven and sprinkle with fresh basil leaves and parmesan cheese. Cut into slices. Serve immediately.

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Creamy Garlic Penne and Broccoli

Ingredients

8 clove garlic, peeled

3 cup broccoli, cut into small florets

6 oz penne pasta

2 cup evaporated skim milk

1 tbsp plus 1 tsp all-purpose flour

1 1⁄2 oz reduced-fat cheddar cheese, shredded

1 1⁄2 oz parmesan cheese, freshly grated

1⁄2 tsp black pepper, freshly ground

1⁄4 salt

Instructions

Cook garlic in a large pot of boiling water for 3 minutes until softened. Remove garlic, mince, and set aside.

In the same pot of boiling water, cook broccoli for 3 minutes until bright green and just softened. Remove from water and set aside.

In the same pot of boiling water, cook penne pasta for 8-10 minutes until al dente. Drain, discard liquid, and set aside.

Whisk together milk and flour in large nonstick skillet until the flour is dissolved. Cook over medium heat, stirring constantly, for 4 minutes until the mixture is bubbling and has thickened. Stir in minced garlic. Reduce heat to low and add cheddar cheese, parmesan cheese, pepper, and salt. Cook, stirring constantly, until the cheeses are melted. Mix in cooked broccoli and penne pasta. Cook, stirring frequently, just until heated through.

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Fried Rosemary Mozzarella Bites

INGREDIENTS:

• 1/2 cup flour
• 1 egg
• 1/2 cup milk
• 1/2 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 Tbsp very finely chopped rosemary leaves
• 1/2 tsp salt and fresh cracked pepper to taste
• 8 oz container cherry sized mozzarella balls
• vegetable oil for frying
• your favorite marinara sauce for dipping

INSTRUCTIONS                                                

1. Set out 3 small bowls. Put the flour in one. Beat the egg and milk together in the second. Mix the bread crumbs, Parmesan, and rosemary in the third. Add salt and fresh cracked pepper to taste to the breadcrumb mixture.
2. Drain the mozzarella balls and dry them on paper towels. Dip the cheese balls first in the flour, then the egg, then the bread crumbs, tossing well to get an even coating. I double dipped the balls back into the egg and once more into the crumbs to get a nice complete coating. Do this for all the balls, and set on a tray.
3. In a small saucepan with high sides, heat at least 2 inches of oil over medium heat. If you have a thermometer, you're aiming for around 330--340F.
4. Working in small batches, drop the balls into the hot oil and let them fry to a golden brown, about a minute or so. You don't want the cheese to ooze out, so watch them carefully. Toss the balls gently with a spoon to make sure they don't stick and they get evenly cooked. Lift them out with a slotted spoon and set them on a rack while you cook the rest.
5. Serve hot with warmed marinara sauce for dipping.

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Chicken and Asparagus Penne

Ingredients

• 1 lb boneless skinless chicken breasts, pounded with mallet to even thickness
• 1 Tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/4 tsp each salt and freshly ground black pepper, plus more for sauce
• 12 oz penne pasta
• 1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed
• 1 1/2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cloves garlic, minced
• 1 3/4 cup milk
• 1/4 cup cream or half and half
• 3 oz light cream cheese, diced into pieces
• 1/3 cup finely shredded parmesan cheese
• 4 - 5 slices bacon, cooked and crumbled into small pieces (optional)

Instructions

• In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken. Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
• Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
• In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add light cream cheese and parmesan cheese and cook, stirring frequently, until cheeses have melted.
• Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

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Crab Stuffed Mushrooms

Ingredients

• 22-24 medium sized button mushrooms
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 8 ounces crab meat
• 5 ounces cream cheese, softened
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• 1/8-1/4 teaspoon hot sauce
• 1/2 cup seasoned bread crumbs
• Cooking spray

Instructions

1. Wipe mushrooms with a dry paper towel to clean. Remove stems from mushrooms and cut ends off. Chop stems and saute with garlic in butter in a small pan until mushroom stems are tender. Remove from heat and let cool a bit.
2. Combine cream cheese, chives, parsley, salt, pepper, parmesan cheese and hot sauce in a medium bowl. Add in crab meat and cooked stems.
3. Fill mushroom caps with rounded tablespoons of the filling, enough to create a dome of filling.
4. Place bread crumbs in a small bowl. Roll tops of stuffed mushrooms in the bread crumbs to coat. Place mushrooms in a large baking pan. Spray tops lightly with cooking spray.
5. bake in a preheated 350 degree oven for about 20 minutes, until tops are golden.

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Mushroom Risotto

Ingredients

• 2 tablespoons olive oil
• 1 large sweet white onion, finely chopped
• 3 large garlic cloves, minced
• 10 oz mushrooms, sliced
• salt and pepper
• 1 cup rice, uncooked
• 2 cups whole milk
• water, as needed
• 1/4 teaspoon Italian seasoning
• 1 cup fresh Parmesan cheese wedge, finely grated
• salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Saute chopped onion and garlic in the olive oil until onion is tender. Add sliced mushrooms, sprinkle with a little bit of salt, and continue cooking on medium heat, constantly stirring until mushrooms are soft and lightly browned - no more than 5 minutes.
2. Add 1 cup of uncooked rice and 2 cups of milk to the skillet, bring it to boil, then immediately reduce to simmer. Add Italian seasoning and mix well. Cover the skillet with the lid. Let the mushrooms, rice and milk simmer until liquid is absorbed. Add water if more liquid is necessary for the rice. Simmer the rice mixture (and add more water if necessary) until rice acquires the desired consistency. When rice is done, stir in shredded Parmesan cheese and remove from heat. Season with more salt and pepper. 

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Roasted Tomato and Chicken Pasta

6 servings

Ingredients

1/3 cup olive oil
1 tablespoon dried italian seasoning
2 tsp sea salt
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground pepper
3 cloves garlic, minced
1.5 lb tomatoes, cored and sliced in half
2 portabello mushroom caps, diced to 1/2 inch

2 boneless, skinless chicken breasts
1 tsp seasoning salt

1 package linguine pasta
1 tablespoon table salt

1/4 cup parmesan cheese, shredded
1/4 cup torn basil leaves

Instructions

1. Preheat oven to 400F.

2. Combine first 6 ingredients in bowl and mix to combine.

3. Spray a large baking dish with cooking spray (or line it with foil) and arrange tomatoes cut side up along with portobellos. Drizzle with juices from bowl and bake for 45 minutes or until tomatoes begin to brown and release juices. Set aside to cool.

4. Meanwhile drizzle chicken breasts lightly and season with seasoning salt. Place in oven along side tomatoes for 40 minutes or until they begin to brown and are lightly firm to the touch. Set aside to cool.

5. Once tomatoes have cooled, crush half of them with a potato masher (or with your fingers), removing the skins of the crushed tomatoes. Allow other half of tomatoes to remain intact.

6. Shred chicken into bite sized pieces.

7. Bring large pot of water to a rolling boil. Add salt and pasta and cook according to package directions. Once al dente, scoop a cup of pasta water out of pot before straining. 

8. Combine tomato sauce, chicken and pasta in large bowl adding pasta water if needed to moisten sauce. Top with parmesan and basil leaves. Enjoy!

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Zucchini Spaghetti and Turkey Meatballs

INGREDIENTS

Zucchini spaghetti

• 5-6 medium to large zucchini
• 16 ounces brown butter sun-dried tomato marinara sauce
• ¼ cup parmesan cheese, grated, for serving (optional)
• 2 tablespoons chopped basil, for serving (optional)

Mozzarella Turkey Meatballs

• 2 pounds ground turkey
• 1 egg, whisked
• ½ cup almond flour
• 2 cloves garlic, minced
• ¾ cup shredded mozzarella cheese
• 4 tablespoons sun-dried tomatoes, finely chopped
• 3 tablespoons chopped fresh basil
• 1 shallot, diced
• 2 tablespoons tomato paste
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Olive oil, for frying

INSTRUCTIONS

Zucchini spaghetti

1. Prepare zucchini : slice off the ends and cut the zucchini in half crosswise. Run the zucchini through the spiralizer on the thin noodle setting, cutting the noodles every 12-15 inches. Set aside while you prepare the meatballs according to the instructions below.
2. When you're done cooking the meatballs, saute the spiralized zucchini noodles in the same pan for 3-4 minutes, until just soft (you might have to do this in batches depending on the size of your skillet). Divide among serving bowls.
3. Top the noodles with marinara .

Mozzarella Turkey Meatballs

1. Combine all of the meatball ingredients except for the olive oil in a large bowl and mix together with your hands until just combined. Be careful not to over work or your meatballs will be tough. with your hands (or a cookie scoop), work the meatballs into small balls about 1"-1½" in diameter and set aside on a platter or baking sheet.
2. Heat a thin layer of olive oil (about 1-2 tablespoons) in a cast-iron skillet over medium heat. Note: I tested which type of pan worked best for cooking the meatballs. In the non-stick pan, the meatballs burned really quickly; In the stainless steel pan, the meatballs stuck like crazy and broke apart; In the cast-iron skillet, the meatballs browned perfectly without sticking.
3. Working in batches, add the meatballs to the oiled pan, about ½" apart. Cook for about 2-3 minutes, watching carefully that the meatballs don't burn. Note: the mozzarella might melt out and brown a bit and this is okay. Rotate and cook for another 2-3 minutes. Rotate one more time and cook for another 2-3 minutes, or until the meatballs are browned on the outside and just cooked in the center. Transfer the cooked meatballs to a paper towel lined plate to drain. Add more oil to the pan and repeat until you've cooked all the meatballs.
4. Serve on toothpicks as a party appetizer or with zucchini noodles and marinara according to the recipe above.

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Cauliflower Crust Pizza

Ingredients:

For the Crust
– 1 head of cauliflower
– 1 cup part skim mozzarella
– 1 egg

For the Toppings:
– 1/2 cup basil pesto
– 4 ounces fresh mozzarella
– 1/2 cup shredded parmesan
– 5 fresh basil leaves, chopped
– 2 tablespoons sun-dried tomatoes, chopped
– 5 eggs

Instructions:

Preheat your oven to 425 degrees. First, we’ll start by making our crust. Cut the florets from the head of cauliflower and drop into a large food processor. Process until completely shredded, then a add to a skillet and cook for 5-7 minutes on medium heat to reduce some of the moisture and cook the cauliflower. Once you’ve cooked your cauliflower, transfer it to a large bowl to cool. Once the the temperature has cooled off, add your egg and mozzarella. Mix together until well combined. Lightly grease a baking sheet or we actually recommend covering with parchment paper if you have some on hand. Spread the crust out into an even layer and pop in the oven. Bake for 10-15 minutes, until the crust is golden brown. Now it’s time to gather your toppings. Start by covering the crust with a thin a layer of pesto. Then place chunks of your mozzarella followed by a sprinkling of the parmesan and basil. Finally toss some chopped sun-dried tomatoes on top. Bake for 5 minutes. Now top with your 5 eggs and toss the pizza back in the oven for another 5-10 minutes, depending on how runny you want your yolks to be.

 

Enjoy it!

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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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Baked Chicken Nuggets

2-3 Servings

Ingredients

• 1 lb boneless, skinless chicken breasts (about 2 medium), diced into bite size pieces
• 1 Tbsp Extra Virgin Olive Oil
• 1/4 cup Italian seasoned bread crumbs, white or wheat
• 1/4 cup Panko bread crumbs
• 3 Tbsp finely grated Parmesan cheese
• 1/2 tsp dried parsley
• Salt and freshly ground black pepper, to taste
• Olive Oil Spray

Instructions

• Preheat oven to 425 degrees. Spray a shallow 13 x 9 baking dish (I used a small cookie sheet) generously with olive oil spray. Pour 1 Tbsp extra virgin olive oil into a small mixing bowl. In a separate mixing bowl whisk together Italian seasoned bread crumbs, Panko bread crumbs, Parmesan cheese, parsley, salt and pepper. Place chicken pieces into olive oil and toss chicken to evenly coat. Drop oil coated chicken, working with about 5 pieces at a time, into bread crumb mixture and coat each side (I kind of pressed the pieces into the bread crumbs to get more to stick). Place all of the coated chicken pieces onto oil coated baking sheet then sprinkle remaining bread crumb mixture over chicken pieces. Spray top of chicken pieces with olive oil spray. Bake in center of preheated oven for 10 minutes, then remove from oven, rotate chicken pieces to opposite side and bake an additional 5 minutes. Serve warm with ketchup, barbecue sauce or honey mustard for dipping, if desired.

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Spinach and Feta Chicken Rolls

INGREDIENTS:

4 – 5 chicken cutlets or boneless, skinless chicken breasts (about 1.5 pounds)

coarse salt and fresh black pepper

2 cups fresh baby spinach

3/4 cup crumbled feta

1/2 cup sliced black olives

1/3 cup diced, roasted red peppers (jarred)

2 large eggs

1 teaspoon Dijon mustard

1/3 cup panko crumbs (Japanese bread crumbs)

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a roasting pan or baking sheet with sides. You can line it first with aluminum foil for easy clean-up.
2. If using chicken breasts pound them to 1/4-inch thickness between two pieces of plastic wrap on a cutting board. Skip this if using chicken cutlets.
3. Season the chicken well with salt and pepper. Starting on the smaller end of the chicken breast lay down 2 layers of spinach leaves followed by a 1/4 or 1/5 (depending on how many breasts you have) of the feta, olives and red peppers. Top with another layer of spinach.
4. Roll them up and secure with a toothpick.

Set up a dredging station:

5. In a wide, shallow bowl whisk the eggs and mustard together with a dash of salt and pepper. In a separate wide, shallow bowl combine the panko, bread crumbs and Parmesan.
6. Dip the chicken in the egg then into the bread crumbs, patting them on with your hands. Place on the baking sheet.
7. Bake 25 minutes or until chicken is cooked through. Internal temperature of the chicken (not the filling) on a meat thermometer should register 165 – 174 degrees F.

Enjoy!

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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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