CHICKEN PEPPERONI

CHICKEN PEPPERONI

Ingredients:

4 Boneless, Skinless Chicken Breasts

Salt, Pepper, Garlic Powder, Tony’s Chachere

2 Tbsp Butter

2 Tbsp Olive Oil

1/4 Cup Red Wine

1 Small Onion, chopped

2 Garlic Cloves, minced

1/2 Red Bell Pepper, chopped

1 Tsp Oregano

1/2 Tsp Italian Seasoning

28 oz can Crushed Tomatoes

15 oz can Tomato Sauce

1/4 Cup (2 oz) Tomato Paste

1/2 Tsp Cumin

1/2 Tsp Paprika

1/2 Tsp Onion Powder

2 Tsp Sugar

1/2 Tsp Salt

1/4 Tsp White Pepper

Large Pinch Red Pepper Flakes

6-8 Oz Whole Pepperoni, diced

8 oz Bag Shredded Mozzarella

Directions:

Preheat oven 350.

Season chicken breasts with salt, pepper, garlic powder, Tony’s Chachere (or seasoning of your choice) on both sides.

In large deep oven proof frying pan, heat butter and olive oil. When hot, add chicken breasts to brown both sides (few minutes on each side). Remove chicken.

In same pan, carefully add red wine (it will steam quickly for a few seconds). Add onion, garlic, peppers, oregano and Italian seasoning. Saute until onions are soft. Add pepperoni.

Add crushed tomatoes, tomato sauce and tomato paste. Mix well to combine. Add cumin, paprika, onion powder, sugar, salt, pepper and red pepper flakes. Mix well. Add chicken breasts back to the pan as a single layer (don’t overlap). Stir sauce over the chicken.

Place pan in oven, uncovered, for 30 minutes.

After 30 minutes, turn oven to broil and top each piece of chicken with a large handful of cheese. Bake until the cheese is brown and bubbly. Watch carefully so your cheese does not burn.

This dish is amazing so make sure you have crispy warm french bread to dip in the sauce. Enjoy!

Chicken1

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HONEY GARLIC ROSEMARY CHICKEN

HONEY GARLIC ROSEMARY CHICKEN

Ingredients:

3 Tbsp Butter

1 ½ Tbsp Garlic Powder

2 Tsp Fresh Rosemary, chopped

½ Cup Honey

Salt, Pepper, Garlic Powder, Tony’s Chachere, to taste

4-5 Chicken Thighs, skin on

Directions:

Preheat oven 375.

Season both sides of chicken with salt, pepper, garlic powder, Tony’s Chachere or seasoning of your choice.

In pot, melt butter. Add garlic powder and rosemary. Stir in honey. Bring to a boil. Reduce heat to low. Dip chicken into the sauce, one piece at a time, until coated on both sides. Place chicken in a 9 x 13 greased baking pan. Pour remaining sauce over chicken.

Bake uncovered in preheated oven about 30-45 minutes, skin side up until internal temp reaches 165.

Chicken

ROASTED TOMATO BASIL SOUP

ROASTED TOMATO BASIL SOUP

Ingredients:

3 Lb Ripe Tomatoes, cut in half

¼ Cup Plus 2 Tbsp Olive Oil

1 Tbsp Salt

1 ½ Tsp Pepper

2 Onions, Chopped

6 Garlic Cloves, Minced

2 Tbsp Butter

¼ Tsp Red Pepper Flakes

1 – 28 oz Can Crushed Tomatoes

4 Cups Fresh Basil, packed

1 Tsp Fresh Thyme

4 Cups Chicken Stock

Directions:

Preheat oven 400.

In a large bowl, toss tomatoes, ¼ Cup olive oil, salt and pepper. Spread on baking sheet, in one layer and roast in oven for 45 minutes.

In pot, sauce onions and garlic with 2 Tbsp olive oil, butter, and red pepper flakes until onions are soft. Add canned tomatoes, basil, thyme and chicken stock. Add oven roasted tomatoes, including liquid. Bring to a boil and simmer uncovered for 40 minutes. Pass through food processor (careful because it might bubble up from the heat). Adjust seasoning if necessary. Top with croutons.

Soup

ITALIAN ROASTED MUSHROOMS AND VEGGIES

ITALIAN ROASTED MUSHROOMS AND VEGGIES

Ingredients:

1 Lb Whole Button Mushrooms

1 Cup Fresh Cauliflower, cut into small florets

1 Cup Fresh Broccoli, cut into small florets

Handful of Cherry or Grape Tomatoes

12 Cloves Garlic, peeled and left whole

1 Red Bell Pepper, seeded and cut in large slices

8-10 Pearl Onions, peeled

2 Tbsp Olive Oil

1 Tbsp Italian Seasoning

Salt and Pepper, to taste

Directions:

Preheat oven 400.

In large bowl, add the mushrooms and veggies. Drizzle with olive oil and then add Italian Seasoning, salt and pepper and toss until well combined.

Dump veggies onto a baking sheet and spread them out to one layer. Roast 20-30 minutes until golden brown and tender.

Veggies

BASIL PESTO BREAD

BASIL PESTO BREAD

Ingredients:

2 Cups Fresh Basil Leaves

1/2 Cup Parmesan, grated

1/2 Cup Pine Nuts

4 Garlic Cloves, peeled

1/4 Tsp Salt

1/2 Cup Olive Oil

1 Baguette

Directions:

Preheat oven 375.

Combine all ingredients in a food processor. Puree until mixture is smooth and thick.

Slice baguette lengthwise and spread over pesto over the entire surface.

Bake in oven until bread is crispy and browned on edges.

Bread