Penne-Wise Pumpkin Pasta

Cook Time: 10 min

Level: Easy

Yield: 6 servings

Ingredients

Salt

1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil

3 shallots, finely chopped

3 to 4 cloves garlic, grated

2 cups chicken stock

1 (15-ounce) can pumpkin puree

1/2 cup cream

1 teaspoon hot sauce, to taste

Freshly grated nutmeg, to taste

2 pinches ground cinnamon

Salt and black pepper

7 to 8 leaves fresh sage, thinly sliced plus more, for garnish

Grated Parmigiano-Reggiano

Directions

Heat water for pasta, salt it and cook penne to al dente.

Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

From: foodnetwork.com

Autumn Potato Gratin

Cook Time: 35 min

Level: Easy
Yield: 8 servings


Ingredients

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan


Directions

Preheat the oven to 400 degrees F.


Halve the potatoes and toss them into a large baking dish and season with salt and pepper.


Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.


Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

From: foodnetwork.com

Grilled Chicken Cutlet Parmigiana

A sure winner for your dates (family or friends) this Valentine's day!

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced

Directions

Heat outdoor grill or indoor grill pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. If you are using a grill pan, cook the chicken in 2 batches if necessary. While chicken cooks, make sauce.

Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.

Preheat the broiler to high.

Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.

From: foodnetwork.com

Mini Meatball Soup

A delicious recipe to use up left-over veggies and stock from the holidays :)

Cook Time: 27 min
Level: Easy
Yield: 4 big servings


Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
1 pound triple washed fresh spinach, coarsely chopped
Grilled 4 Cheese Sandwiches, recipe follows


Directions

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.


While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.


Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.


Grilled 4 Cheese Sandwiches
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 tablespoons butter
1 clove garlic, cracked away from skin
8 slices crusty Italian semolina bread
1 cup shredded provolone
1 cup shredded mozzarella
1/2 cup grated Parmesan or Romano
1 cup shredded Asiago
* All of these cheeses are available in specialty cheese case and dairy aisle already shredded

In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.


Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.

From: foodnetwork.com

Monster Snack: Spicy Meat and Cheese Stromboli

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional


Directions

Preheat oven to 400 degrees F.


Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.


The Big Dipper: Simple Marinara Dipping Sauce:

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Ease of preparation: easy


1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper


Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

From: foodnetwork.com

Stovetop Spinach and Artichoke Dip

Cook Time: 8 min
Level: Easy
Yield: 8 min


Ingredients

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market


Directions

To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.


Pour dip into hollow bread bowl on serving platter and surround with sliced multi or whole grain bread for dipping. Reserve extra dip to warm and refill as necessary. Cut up bread bowl when baguette slices are gone -- the bowl is the best part as it absorbs juices from the dip.

From: foodnetwork.com

From: foodnetwork.com

Meatball Subs

Cook Time: 32 min
Level: Intermediate
Yield: 4 servings


Ingredients

Meatballs:

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper

5 Minute Marinara Sauce:

2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows


Directions

Preheat oven to 450 degrees F.


Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.


Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.


Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.


Oven Fries:

4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper


Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.


From: foodnetwork.com

Egg Pasta Frittata

Cook Time: 19 min
Level: Easy
Yield: 6 servings


Ingredients

1 12 ounce box egg fettuccini pasta
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmigiano-Reggiano
1/4 to 1/2 teaspoon grated or ground nutmeg, eyeball it
Salt and black pepper
1/4 cup chopped flat-leaf parsley
12 extra large eggs, beaten
HamSteaks, recipe follows


Directions

Preheat oven to 425 degrees F.


Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.


Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.


Ham Steaks:

1 tablespoon extra-virgin olive oil
2 to 3 large ham steaks, cut in halves


Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.


From: foodnetwork.com

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices

Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

Super Stuffed French Bread Pizza Rustica

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 (2 foot long) loaf French bread
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
1 package frozen chopped spinach defrosted and squeezed dry
Salt and pepper
1 1/2 cups part skim ricotta
1/2 cup grated Parmesan
1/2 pound sweet sopressata, from the deli, sliced thick, chopped
1/2 stick pepperoni, chopped
1 sack (10 ounces) shredded mozzarella
1 sack (10 ounces) shredded provolone
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes


Directions

Preheat oven to 425 degrees F.


Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.


Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.


Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

From: foodnetwork.com

Green Risotto

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

2 cups water
1 quart vegetable stock
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 medium onion, finely chopped
2 cups arborio rice
1/2 cup dry white wine or dry sherry
1 pound triple washed spinach, chopped
1 cup loosely packed basil leaves, chopped or torn
1/2 cup flat-leaf parsley, a couple of handfuls, chopped
Coarse salt and freshly ground black pepper
1/4 teaspoon nutmeg, grated or ground
1/2 to 2/3 cup grated Parmigiano-Reggiano, 2 or 3 handfuls

Directions

Bring water and stock to a boil, then reduce heat to low to keep warm.

In a large skillet, heat oil and butter over medium to medium high
heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or
3 minutes more. Add wine or sherry and allow liquid to absorb, 1
minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer,
stirring frequently until liquid is absorbed, then add more liquid, a
few ladles at a time. When liquid cooks out, ladle in a bit more.

When risotto has cooked almost to al dente, about 18 minutes, fold in
spinach, basil and parsley. Season risotto with nutmeg, salt and
pepper and stir in any remaining broth. Risotto will cook 22 minutes,
total. Stir in cheese and serve immediately.

From: foodnetwork.com

Three Vegetable Penne with Tarragon-Basil Pesto

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound penne or whole-wheat penne rigate pasta
* Salt
* 1/2 pound asparagus, trimmed of tough ends
* 1 small zucchini
* 2 handfuls, 1/4 pound, haricots verts (thin green beans) trimmed
of stem ends
* 1/4 cup pine nuts
* 1 cup basil, 20 leaves
* 1/2 cup chopped tarragon leaves (10 to 12 stems)
* Handful flat-leaf parsley
* 1 lemon, zested
* 1 clove garlic
* 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus
more to pass at table
* Coarse black pepper
* 1/3 cup extra-virgin olive oil, eyeball it

Directions

Heat a large pot of water to boil for pasta. Salt the water and add
pasta to cook to al dente or, with a bite to it. Cut asparagus spears
into 2 inch pieces on an angle. Cut zucchini into matchstick shapes.
Cut haricots verts or green beans into 2 -nch pieces on an angle. Add
vegetables to pasta after penne has been cooking about 5 minutes. Cook
veggies and pasta together 2 minutes.

While pasta cooks, toast pine nuts in a small pan until golden, then
cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese
and a little salt and pepper in a food processor. Turn the processor
on and stream in the extra-virgin olive oil until thick sauce forms.

Scrape pesto into large, shallow serving dish. Add a ladle of hot,
starchy pasta water to the pesto. Drain penne and veggies and add
immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust
salt and pepper, to taste. Serve with extra grated cheese to pass at
table.

From: foodnetwork.cm

Pasta del Magnifico alla Garga

Cook Time: 12 min
Level: Easy
Yield: 2 servings


Ingredients

* 1 cup heavy cream
* 2 tablespoons cognac or dry sherry
* 1 lemon, zested
* 1 large navel orange, zested
* 1/2 teaspoon coarse salt
* 2 tablespoons fresh mint, chopped, about 3 sprigs
* 12 leaves fresh basil, shredded or torn
* 1/2 pound linguini, cooked to al dente, or 3/4 pound fresh linguini, cooked to al dente
* 1/2 cup grated Parmigiano-Reggiano


Directions

In a skillet over medium low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

Pasta al Forno

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 pound ziti rigate
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 1 small onion, finely chopped
* 3 cloves garlic, chopped
* 1 (15-ounce) can, crushed tomatoes
* 1/2 cup heavy cream
* 2 pinches ground cinnamon
* Salt and pepper
* 3 ounces prosciutto, 1 thick slice from deli, chopped
* 1/4 to 1/3 cup grated Parmigiano-Reggiano
* Softened butter to coat a medium casserole or baking dish

Directions

Bring large pot of water to boil, then salt and cook pasta to al dente
on the chewy side, 7 minutes. Once your pasta water comes to a boil to
cook ziti, preheat oven to 500 degrees F.

To medium skillet over medium heat add extra-virgin olive oil, 2 turns
of the pan. Cook onions and garlic in oil 3 to 5 minutes. Stir in
tomatoes and bring to a bubble. Add cream and season sauce with
cinnamon, salt and pepper. Add chopped prosciutto to sauce and stir
with cooked pasta to combine. Coat a medium casserole with the butter.
Adjust seasonings and transfer pasta to casserole. Cover pasta with
Parmigiano-Reggiano and place in the oven for 10 minutes. Serve hot
from oven.

Chicken Parm Meatball Subs

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds ground chicken
* 1 tablespoon grill seasoning blend (recommended: Montreal Steak
Seasoning by McCormick)
* 1 large egg
* 1 cup grated Parmigiano-Reggiano
* 1/2 cup Italian bread crumbs
* Handful of chopped parsley leaves
* Extra-virgin olive oil, for liberal drizzling plus, plus 3
tablespoons, 3 turns of the pan
* 2 large cloves garlic, cracked from skin and split
* 1/4 teaspoon red pepper flakes, a healthy couple of pinches
* 1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
* 1 cup chicken stock
* Salt
* Pepper
* 8 to 10 leaves fresh basil, torn or shredded
* 4 (6 to 8-inch) crusty sub rolls
* 1 1/2 cups shredded provolone

Directions

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half
of the grated cheese, bread crumbs, parsley, and a serious drizzle of
extra-virgin olive oil to the bowl. Mix the meat and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval
meatloaves. Be careful not to form the balls wider than your bread.
The flattened balls will stay put on your sub, no roll-aways! Bake the
meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add
3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes
then remove the cloves. Add crushed red pepper flakes then tomatoes
and stir in the chicken stock. Season the sauce with salt and pepper
and simmer 10 minutes, adjust seasonings and stir in the basil.
Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat
balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow
out a little bread and lightly toast the sub rolls under broiler. Fill
the bottoms of the breads with flattened balls and sauce. Combine the
provolone and remaining Parmigiano. Cover the subs with cheese and
return to broiler to melt the cheese until golden.

From: foodnetwork.com

Parmigiano and Herb Chicken Breast Tenders

Cook Time: 20 min
Level: Intermediate
Yield: 4 BIG servings

Ingredients

* Olive oil, for frying
* 1 1/2 pounds chicken breast tenders
* Salt and pepper
* 1 cup all-purpose flour
* 2 large eggs, beaten with 1/4 cup water

Breading:

* 2 cups Italian style bread crumbs
* 1 cup shredded Parmesan
* 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to
3 tablespoons
* 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
* 2 handfuls chopped flat-leaf parsley leaves
* 4 cloves garlic, finely chopped
* 1 teaspoon crushed red pepper flakes
* Simple tomato sauce, recipe follows

Directions

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven
with a tin foil liner.

Heat 1/2-inch oil in a large nonstick skillet or frying pan over
medium to medium high heat.

Season chicken tenders with salt and pepper. Wash hands. Place flour
in a shallow dish. Beat eggs with water in a second dish along side
the flour. In a third dish, combine the breading ingredients. Coat
chicken in flour, then egg, then bread and cheese mixture. To keep
your hands clean, ask for plastic gloves at the butcher counter. To
ease your clean up, try using disposable tin pie tins for the flour,
egg and bread crumbs.

Cook chicken until deeply golden on each side, 3 to 4 minutes.
Transfer to cookie sheet in preheated oven and finish off for another
5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a
single layer, adding additional oil if necessary. If the chicken
begins to brown too quickly lower heat slightly. Serve chicken hot or
cold with green salad or, complete as a Parmigiano.

Simple Tomato Sauce for Chicken Parmigiano:

* 2 tablespoons extra virgin olive oil
* 1 small white onion, finely chopped
* 3 cloves garlic, minced
* 1 (14 ounce) can chunky style crushed tomatoes
* 1 (28 ounce) can crushed tomatoes
* 1 cup chicken broth or stock
* A handful fresh basil leaves, torn into small pieces
* Coarse salt
* 1 1/2 cups shredded provolone
* 1/2 cup grated Parmigiano-Reggiano
* 1 pound spaghetti, cooked to al dente

Set water on to boil for pasta and prepare according to package
directions for al dente. Before coating chicken, add oil, onions and
garlic to a saucepan to cook medium low heat. Stir occasionally for 10
minutes while you are working on the chicken. Add both cans of
tomatoes and a cup of chicken broth and bring sauce to a bubble.
Reduce heat to a simmer until ready to serve. Stir in torn basil and
season sauce with salt, to your taste.

Place a little of the sauce on the chicken tenders, top with the
shredded provolone and Parmigiano. Place in oven or broiler to melt
the cheese and then serve. Coat the hot, cooked pasta lightly with
sauce then serve.

Enjoy!

From: foodnetwork.com