**This is very similar to my stromboli…and that is my number one crowd pleaser. So, this is a healthier dinner-appropriate version…made with chicken in lieu of bread. Feel free to modify with extra cheese…no cheese…fat free cheese…turkey pepperoni…whatever!
Boneless Chicken Breast pounded thin (1-2 per person)
Pepperoni (2-3 slices per serving)
Cooper Sharp Cheese (2 slices per serving)
3 Tbs. Flour
1/4 Cup Italian Style Bread Crumbs
* Preheat oven to 350º. Spray bottom of a baking pan with Pam.
* Prepare 3 bowls with each flour, beaten eggs, and bread crumbs.
* Slice Chicken breast into thin slices and/or pound to 1/4 inch thickness.
* Place pepperoni and cheese on the chicken and roll it up, firmly.
* Dip into flour, followed by the egg and then roll in breadcrumbs.
* Place rolls of battered chicken in pan and cover with foil.
* Bake for 45 minutes.
Serve with Rice!
Every once in a while, I love a chicken, pork, or veal cutlet as a platter…with baked beans cooked in the same frying pan with fried onions and a long hot pepper. This is how mom did it. And, I love how happy Scott is when there are baked long hots on the table or better yet, thrown in a sandwich or a platter!
2 Long Hot Peppers (Make extra to keep on hand, for sandwiches!)
3 Cloves of Garlic – chopped
4 Pork Chops (Bone-in or Boneless)
1 Cup Italian Bread Crumbs
3 Tbs. Pecorino Romano Cheese
3 Whole Cloves Garlic (Optional – extra flavor when frying with the cutlets)
1 Tbs. Fresh Parsley – chopped
1-2 Cans Baked Beans (I prefer Baked beans with brown sugar)
1 Small Onion – chopped
* Long hots can be broiled under a high flame for about 10 minutes. Simply wash peppers, drizzle with olive oil. Add chopped garlic, a little salt and pepper. Check frequently and turn half way thru. Peppers are finished after they appear charred and softened. Set aside.
* If Pork Cutlets have a bone, pound to thinness. If they are boneless, you may want to slice through center and/or pound to make thin. Sprinkle both sides with a little salt and pepper.
* Mix Italian Bread Crumbs and cheese in a bowl.
* Mix 2 eggs in a separate bowl.
* Place a large skillet over a Med-high flame. Add enough olive oil to coat the bottom of the pan.
* Dip each cutlet in the egg, then coat with the bread crumb mixture.
* Place cutlets and whole garlic cloves in the pan. (Remove garlic once softened.)
* Fry cutlets on each side until golden brown and cooked throughout. Set aside (with cooked garlic).
* Lower flame to Medium. Add a little more olive oil and chopped onion.
* Saute Onion til translucent.
* Add beans and 1-2 long hots. Simmer for a few minutes.
* Sprinkle more grated cheese and a little fresh parsley on the pork chops.
* Serve all together…with mashed potatoes!
I’m fairly convinced that Sriracha Sauce can make just about anything extraordinary! (Ok, maybe not…cereal…or chocolate chip cookies.) Having said that, I believe this recipe (amongst most of the ones I post here) is best with the Sriracha. So, let’s just hope that Huy Fong Foods can figure out how to stay in business in the US while addressing concerns of nearby locals to the plant, that apparently are inhaling the spicy fumes while eating their breakfast cereal!
32 Oz. of Your Favorite Beans (I typically choose from White Kidney, Great Northern, and Navy)
3-4 Tbs. Olive Oil
2 Cups Each Peeled Potatoes, Carrots, Onion, Celery (chopped in 1″ pieces)
1 Tsp. Salt, Pepper
3 Cloves Garlic Chopped
3 Tbs. Tomato Paste
32 Oz. Chicken Broth
1-2 Cans Stewed Tomatoes (14.5-29oz.)
3 Tbs. Sriracha (Optional. Pending shut-down status of course. God, I hope not!)
1 Can Whole Kernel Corn (15.25 Oz.)
* Prepare beans by soaking, or cooking. (Click here for ideas & tips.)
* In a large pot, add olive oil over a medium-high flame, followed by chopped potatoes, onion, carrots, and celery.
* Sprinkle with Salt & Pepper. Stir for about 3-5 minutes to somewhat soften (not fully cook) the veggies. Add garlic half-way through.
* Add tomato paste. Stir into veggies with a wooden spoon. (You may need to lower flame to medium to keep bottom of pan from burning.)
* Add chicken broth, stewed tomatoes, prepared beans, and Sriracha (optional-but highly recommended!)
* Cover pot with lid. Cook over medium-low flame for about 30 minutes.
* Add drained corn. Cook for an additional 10 minutes.
**Serve with Toasted Garlic Bread!
I can make this in record time. So can you!
Recipe Yields 2-4 Servings
1 lb. Angel Hair, Spaghetti, or Linguini
15-20 Large Shrimp, Peeled and Deveined
1 Stick of Butter
1 Clove of Garlic, chopped
1 Tsp. Salt.
1 Tsp. Pepper
1 Cup White Wine
1/2 Lemon (squeezed)
1/4 Cup Pecorino Romano
* Melt butter in a Saucepan over medium-high flame.
* Add chopped garlic and saute for 2-3 minutes.
* Add shrimp, salt, and pepper. Cook over medium flame for 3-5 minutes, until pink.
* Remove Shrimp to a bowl.
* Add wine and lemon juice. Simmer for a few minutes.
* Stir in grated cheese
* Place shrimp back in pan. Sprinkle with more grated cheese and lemon juice.
* Add cooked pasta to the pan and serve with fresh parsley.
* 2 Dozen Chicken Wings
* 1/4 Cup Vegetable Oil
* 1/4 Cup Flour
* Salt, Pepper, Cayenne, and Garlic Powder
* 2 Cups Wing Sauce (Franks® is recommended)
* 1/4 C. Brown Sugar
* 4 Tbs. Butter
* Preheat Oven to 400°.
* Heat oil in a large skillet over a medium-high flame.
* Mix flour with salt, pepper, cayenne, and garlic powder.
* Coat Wings in flour mixture and fry on both sides until golden brown. (Approx. 2 minutes)
* Transfer Wings to oven (non-greased baking pan), and bake for 20-25 minutes.
* Meanwhile melt butter in a small saucepan over a medium flame.
* Add Wing Sauce.
* Stir in Brown Sugar. Simmer on low until wings are fully cooked.
* Transfer wings to a large bowl and pour wing sauce on top to saturate.
* Serve with Celery and Blue Cheese!
I’m fairly convinced that you can throw just about anything into a soup or stew! (Ok, maybe not everything…) But, at least there are fewer rules to follow (have I mentioned how much I prefer to color outside of the lines!) All that to say, I love to make-up my own soups or stews based upon whatever I can find in my fridge and cupboard. If I had ground beef, pork, and/or veal on hand, I would have thrown some mini-meatballs in here! I’ll reserve that for a different post.
Serves MANY bowls of soup…and freezes wonderfully, too!
1 Small Whole Chicken, or 2 Chicken Breasts
64oz. Chicken Broth
2 Cups Water
1 Tbs. each Salt, Pepper, Garlic, Onion Powder
2 14.5oz Cans Diced Tomatoes
2 Tbs. Tomato Paste
2 Cups Each of Chopped Carrots, Celery, and Onion
1/2 lb. of Acini Di Pepe OR Ditalini Pasta
2 lbs. Fresh Spinach
1 Can Corn
Pecorino romano cheese
*Fill Large Post with Chicken Broth, 2 Cups Water, Diced Tomatoes, and seasonings.
*Stir in Tomato Paste (which will gradually blend into soup consistency).
*Cook over Medium-high flame for about 1 hour (until chicken is cooked), stirring and straining chicken fat from the top, intermittently.
*Remove Chicken. (It chicken has skin and/or bones, wait until cooled and separate from meat and dice.)
*Add Carrots, Celery, and Onion.
*Cook over Medium-high flame for 45 minutes.
*Bring water to a boil. Add Pasta. Stir Constantly and cook according to pasta directions on box.
*Reduce heat to low. Add cooked chicken, fresh spinach, and drained corn.
*Simmer for 5-10 minutes (spinach will wilt down).
*Serve hot with grated pecorino romano cheese and Sriracha Sauce for a kick!
Ok, here is why these cookies are extraordinary. (Secret, revealed.)
I use an already-made pie crust. Of course you can use a homemade pie crust if you prefer. But, my theory is, why do something that’s already done for you? These cookies are quick, easy, BEAUTIFUL, and oh so good.
They take about 10 minutes to assemble, and the kids love to help roll them up. I’ve been making these, in a pinch, for years. An easy crowd pleaser. Enjoy!
Rachel Maria’s Extraordinary Holiday Cookies
- 1 Pkg. (of 2) Pillsbury or Store-brand Pie Crusts
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Chocolate Chips (Miniatures work best)
- 1/4 Cup Brown Sugar
- Cinnamon (for top of cookies)
- Preheat oven to 350º F.
- Combine Walnuts, Chips, and Brown Sugar in a bowl.
- Using a rolling pin, roll pie crust dough just enough to stretch and thin out the dough a bit.
- Using a Pizza Cutter, cut 12 mini pizza-like slices. First cut in quarters, then slice each quarter into 3 skinny triangular pieces. (You can also cut into 16 slices to create smaller versions. They take the same amount of time to bake!)
- Sprinkle the walnuts, chips, and sugar mixture along the edge of the pie crust in a circle.
- Starting from the outside, roll each slice towards the center.
- Assemble on an un-greased cookie sheet.
- Sprinkle with Cinnamon.
- Bake for 20-30 minutes. (Or when pie crust appears flaky on the ends.)
- After cooling, garnish a plate with the cookies, powdered sugar, and Hershey Kisses.
Recipe Yields 2-4 Servings
*3 lbs. (4-6) Beef Short Ribs (Cut 2″ thick)
* 2-3 Tbs. Extra Virgin Olive Oil
* Kosher Salt
* Ground Black Pepper
* 1 Medium Yellow Onion – Chopped
* 2-3 Carrots – Chopped
* 3 Cloves Garlic – Chopped
* 2 Tbs. Tomato Paste
* 1 Cup Dry Red Wine (Cabernet Sauvignon)
* 16 oz. Beef Stock
* 1 Sprig Fresh Thyme
* 2 Bay Leaves
* Preheat oven to 325 degrees F.
* Season Ribs on both sides with Salt and Pepper.
* Add Olive Oil to coat bottom of a Dutch Oven over a Medium High Flame.
* Sear Ribs on for approximately 5-8 minutes on each side.
* Remove with tongs and set aside until all ribs are seared.
* Add more oil to the pan. Saute’ Onion and Carrot for 3-5 minutes over Medium High Flame. Continue stirring and gently scraping the bottom of the pan with a wooden spoon to pick up brownings and flavor from the meat.
* Add Garlic (chopped in smaller pieces) and continue stirring for 1-2 minutes.
* Add Tomato Paste. Continue to gently scrape the bottom of the pan with a wooden spoon.
* After a few minutes add wine and stir together on Medium flame. Cook a few more minutes.
* Gently arrange ribs back into the Dutch Oven.
* Pour Beef Stock over the ribs.
* Add Thyme Sprig and Bay Leaf.
* Transfer to your oven & Cook for 2-3 hours.
* Remove the ribs (they may be falling apart, off the bone) and set aside.
* Use liquid as is, strain it, or add a little corn starch mixed with hot water and heat over a medium flame (stirring) until reduced.
* Serve over mashed potatoes topped with your preferred style of gravy.
*I use a Dutch Oven. However, a Crock Pot works just as well. Simply transfer the meat and liquid (created by sauteing vegetables, adding tomato paste, wine, stock and seasonings) – to a crock pot and cook on Low for 5-6 hours or High for about 3 hours. You will know when these ribs are ready as they are falling off the bone! Enjoy.
This is Scott’s favorite dish that I make at home. I prefer using cooper sharp cheese, as it melts great and gives such a superb flavor to the chicken. Since it has spinach in it, all I need to do is pair it with mashed potatoes or risotto and Pinot Grigio. Enjoy!
2-3lbs. Lean Ground Beef or Ground Turkey
3T. Olive Oil
1 Large Yellow Onion
4 Cloves Garlic Chopped
1 Green Pepper Chopped
3-4 Stalks Celery Chopped
1-3 Jalapeño and/or Chili Peppers (optional for extra spice)
1 Pkg. Chili Seasoning
1 Large Can Chopped Tomatoes
1 Jar Salsa
½ C. Ketchup
2 T. Liquid Smoke (optional for extra heat)
¼ C. Chipotle flavoring peppers in can or marinade in bottle (optional for smoky flavor)
3 T. Sriracha (optional for extra kick)
1 Can Dark Kidney Beans
1 Can Black Beans
1 Can Kernel Corn
Fresh Chopped Tomato
- In a Large Pot add Olive Oil to a Med-High Flame.
- Sauté’ Chopped Onion, Celery, all Peppers, and Garlic until translucent.
- Add meat and break apart with wooden spoon over medium heat.
- Add Chili Seasonings Packet and continue to stir with wooden spoon.
- Once meat is no longer pink, stir in Chopped Tomatoes, Salsa, and Ketchup.
- IF you prefer a little kick, heat, and smoky flavor – Sriracha, Liquid smoke, and/or Chipotle.
- Adjust to Medium-Low. Cook for 30 minutes.
- Rinse Beans and Corn in a strainer before adding for a remaining 5 minutes.
- Garnish with Sour Cream, Green Onion, Black Olives, Tomato, and serve with Chips.