This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This is a great filling for raviolis, cannelloni, etc. It’s nice and moist and very tasty.
1 lb. ground beef
1/2 onion, finely chopped
2 cloves garlic, minced
1 bag baby spinach
1/3 c. beshamel sauce
Grated parmesan cheese
Salt & Pepper to taste
Chop the spinach in a food processor and set aside.
Saute the onion and garlic in some olive oil until tender. Add the meat, spinach, egg, parmesan cheese, salt and pepper.
Cook until the meat is done. Add in the beschamel sauce and combine well.
A lot of people say they have trouble getting a beschamel, but with this method, I’ve never had a problem.
1 cube butter
1 T. flour
1 c. milk
Salt and pepper to taste
Cheese (optional) – Parmesan, Monterey jack, mozzarella, or anything the melts well
Melt the butter slowly in a saucepan. Add the flour and whisk until smooth and incorporated. Cook the sauce on low heat for a few minutes, always whisking.
Add the milk and continue stirring until it begins to thicken. Season with salt and pepper. Voila! Done!
This was absolutely delicious and perfect for the pizza oven.
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 onion, sliced
3 cloves garlic, minced
1 pork tenderloin, butterflied and pounded flat
1 1/2 c. spinach leaves
1/3 c. shredded mozzarella
Preheat oven to 350.
Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.
Season the pork tenderloin with salt and pepper on both sides.
Lay the spinach leaves evenly over the pork.
Top with the pepper mixture.
Add the mozzarella cheese.
Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.
Slice between the toothpicks to create individual pork rolls.
Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.
Transfer the skillet to the oven and bake for 10-15 minutes, or until done.
Let the steak rest before removing the toothpicks.
This is great cooked in a cast iron skillet.
2 lb chicken thigh, bone and skin on
4 lemon slices
1 1/2 c. diced zucchini
1/3 c. diced red pepper
1/4 olive oil
3 T. lime juice
1 T. red wine vinegar
3 cloves minced garlic
1/4 t. red pepper flakes
2 t. paprika
1 t. dried thyme
1/2 t. salt
1/4 t. pepper
Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.
Preheat the oven to 400.
Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.
Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.
Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.
Remove and serve!
This was so easy and delicious.
12 Italian sausages, cut in half
2 large onions, sliced
2 red peppers, seeded and cut into large dice
2 garlic cloves, chopped
1 lb. baby new potatoes, quartered
7 oz. white wine
2 T. olive oil
Preheat the oven to convection roast at 400. Place all the ingredients (except for the wine) in a large roasting pan. Sprinkle with salt and pepper and some Italian seasonings. With your hand, mix it all up so that everything is coated with the oil and spices.
Spread the ingredients out as flat as possible in the roasting pan. Put the sausages on the top, not covered by any vegetables.
Roast for about 35 minutes until golden. Temporarily remove the sausages and mix up all the vegetables and potatoes. Return the sausages to the pan, being sure to turn them to roast the other side.
Pour in the wine and cook for another 20 minutes until browned and the sausages and potatoes are tender.
This was super tasty!
1 lb. shrimp
3/4 t. paprika
3/4 t. cumin
1/2 t. garlic powder
1 linguica link, cut into thin slices
1 pepper, sliced
Juice of 1/2 lemon
Chopped jalapenos, if desired
1/2 red onion, thinly sliced
Fresh parsley for garnish
Naan bread for serving
Pat shrimp dry. Season with salt, pepper, paprika, cumin, and garlic powder. Make sure shrimp is well seasoned.
Heat a large pan. Add the linguica and brown both sides. Remove and set aside.
In the same skillet, add some olive oil. Add the peppers and sauté until cooked. Remove and set aside.
In the same skillet, add more olive oil. Add the shrimp and cook until almost done. Return the linguica and peppers to the pan. Add the jajapenos if using. Toss to combine and cook another 3 minutes or so.
Transfer the contents to a serving bowl. Squeeze the lemon juice and add the red onions and fresh parsley.
Serve with naan bread.