Tag Archives: guest worth

Sausage with Fennel & Peppers


Another one sheet meal that was healthy and delicious!


1 fennel bulb, cored and sliced into thin slices

1 red pepper, sliced

1 green pepper, sliced

1/2 c. yellow onion, diced

1 T. garlic, minced

1 T. balsamic vinegar

2 t. Dijon mustard

Olive oil

Red pepper flakes

3/4 lb. cooked Italian sausage, cut into slices

3 T. Parmesan cheese, grated


Preheat the oven to 425.

Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.

Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.

Grilled Radicchio with Glaze



This was a different way to eat radicchio – and the sweet glaze cut out a lot of the bitterness.


1 1/2 c. apple juice

1/3 c. balsamic vinegar

2 T. apple jelly or unseasoned apple butter

2 small heads radicchio (cut through core into 4 wedges)

Olive oil

Crumbled Blue cheese


Combine apple juice, vinegar, and apple jelly or butter in a sauce plan. Boil for about 15 minutes or reduced to 1/2 cup.

Brush both sides of the radicchio wedges with olive oil. Season with salt and pepper.

Grill until charred.

Drizzle with glaze and sprinkle blue cheese on top.

Chicken with Chives and Mushrooms



This was so easy and really tasty.


2 boneless chicken breasts, cut in half and pounded if too thick

Flour for dredging

2 eggs, beaten

1/4 cup snipped chives

10 oz sliced mushrooms (I used Cremini mushrooms)


1/3 c white wine

1/3 c chicken broth

Juice from half a lemon

1/2 t. cornstarch

1 T. water


Add some of the chives to the beaten eggs in a shallow bowl.

Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.

Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.

Brown them on each side.

Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.

Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.

Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.

Crispy Chicken Roll Ups



This dish was easy and so delicious! It’s even better as a left over!


2 boneless chicken breasts, butterflied and pounded


Grated mozzarella cheese

Flour for dredging

1 egg, beaten

Bread crumbs for coating



Preheat oven to 400.

Season each chicken breast with salt, pepper, & garlic powder.

Place some prosciutto slices on top of each butterflied chicken breasts, covering the entire surface in one layer.

Cover the prosciutto with shredded mozzarella cheese.

Roll up each chicken breast as tight as possible.

Dredge each roll in some flour, then coat it with the egg, and finish it with the breadcrumbs.

Place them in a greased casserole dish. Drizzle some olive oil over the top.

Bake in the oven for about 30 minutes, making sure the chicken is cooked and the top is starting to brown.

Chicken Thighs with Mushrooms



This is so good, that it’s totally guest worthy. The trick is to make sure that the thighs get nicely browned to make it look all the more appealing!


6 boneless skinless chicken thighs

Flour for dredging

1 pkg. sliced crimini mushrooms

2 oz. chopped pancetta

2 shallots, finely chopped

1 T. white wine vinegar

1 cup chicken broth

Chopped parsley for garnishing

Olive oil and butter for cooking


Dredge the chicken thighs with flour. Season with salt and pepper.

Heat some oil and butter in a pan until the butter has stopped bubbling.

Add the chicken thighs and let them brown really well on both sides.

Remove them from the pan.

Add the mushrooms and pancetta to the pan. Cook until the mushrooms have softened.

Remove them from the pan.

Add some more olive oil if needed and add the shallots. Cook them for a few minutes.

Add the vinegar and chicken stock. Bring to a boil and cook for a few more minutes.

Add back the chicken and the mushrooms. Cook for about 15 minutes until the chicken has cooked through and the sauce has thickened a bit.

Stir in the parsley and serve.

Saltimbocca alla Romana



I have always been a fan of saltimbocca – it’s my go to favorite dish whenever I go out to a good Italian restaurant. And it’s very easy to make!


4 veal cutlets

4 slices of prosciutto

Sage leaves

1/4 cup white wine


1/4 cup chicken broth



Make sure the veal cutlets are thin – if not, pound them a bit to make them about 1/4 to 1/8 inch thick.

Place one or 2 sage leaves over the cutlets. Place a slice of prosciutto on top of the sage leaves. Secure the prosciutto to the cutlets with some metal cooking pins.

Melt about 2 T. of butter in a large frying pan. Wait for it to brown and stop bubbling.

Place the veal cutlets, prosciutto side up, in the pan and cook for about 2 minutes.

Turn the cutlets over and cook for another 2 minutes. Add the white wine and reduce it a bit.

Remove the cutlets to a dish. Add a little broth to the pan and scrape up any browned bits on the bottom. Add the parsley, salt and pepper, and cook slightly.

Spoon the sauce over the veal cutlets and serve.