2 Tbs Olive oil - adds flavor and moisture.
1/2 cup,wweet onion, 4 cloves garlic, 1/4 cup Italian parsley
1/2 tsp crushed red pepper flakes
1 pound each ground beef/pork
2 Eggs - helps bind everything together.
1 cup Parmesan cheese - freshly grated is the only way to go.
1/2 cup Italian breadcrumbs - can also use panko breadcrumbs.
1/2 cup Whole milk - need some moisture to keep the meatballs moist.
1 1/2 tsp Kosher salt - enhances the flavor.
Directions:
Preheat oven to 425F.
Coat a large sauce pan with olive oil over medium heat. Add onion and cook for about 7 minutes or until translucent,
stirring frequently. Add garlic and crushed red pepper and cook for another 2 minutes. Set aside and let cool.
In a large bowl, combine the ground beef, ground pork, eggs, Parmesan cheese, breadcrumbs, milk and parsley.
Squish the mixture with your hands until mixed. Add the onion mixture and kosher salt and continue mixing with hands. The mixture should be fairly wet.
Use wet hands or an ice cream scoop to shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking
sheet and place meatballs in single layer.
Bake for about 15 to 20 minutes or until meatballs start to brown on top.
If using right away, add to the roasted tomato sauce for the last 30 minutes. If not using, you can freeze.
8 - (2-ounce) chicken tenderloins
1/2 cup all purpose flour
2 large eggs
1 cup panko breadcrumbs
zest from 1 lemon
1/4 cup grated pecorino romano cheese
1/4 cup extra virgin olive oil
2 tablespoons butter
FOR THE SAUCE
1 tablespoon extra virgin olive oil
1 tablespoons all purpose flour
1 tablespoon minced garlic
1/4 cup milk
3/4 cup heavy cream
1/4 cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Directions:
INSTRUCTIONS FOR THE CHICKEN
Using a meat mallet, flatten the tenderloins so that they are even in thickness.
Gather three bowls. In one, place the flour. In the second, add the eggs and whisk them with a fork.
In the third, combine the breadcrumbs, lemon zest and cheese.
Coat each piece of chicken first in the flour, then the eggs, and then the breadcrumb mixture.
Heat a large nonstick saute pan over medium heat and add the oil and butter. Once melted and hot, add the chicken
to the pan and fry on both sides until cooked through; approximately 3-5 minutes per side depending on the thickness.
You may need to do this in two batches.
Remove chicken from the pan and drain on paper towels to absorb any excess oil. Set aside.
FOR THE SAUCE
Melt the oil in a medium saucepan over low-medium heat and add the garlic.
Saute 1-2 minutes then whisk in the flour.
Whisk in the milk, heavy cream, chicken stock and lemon juice and bring to a boil over medium-high heat until the sauce has thickened;
approximately 3-5 minutes.
Next, stir in the butter and pour desired amount of sauce over the chicken.
8 skinless, boneless chicken breast halves, about 1/4 pounds each, 2 pounds total weight
Salt to taste, if desired
Freshly ground pepper to taste
3/4 cup sesame seeds
7 tablespoons butter, approximately
Juice of half a lemon
Directions:
Place each chicken breast half between slices of wax paper or plastic wrap. Pound lightly with a mallet. Sprinkle with salt and pepper.
Dredge the pieces on all sides in the sesame seeds.
Heat three tablespoons of the butter in a large, heavy skillet and add the breasts in one layer. This may have to be done in two steps, or you may use two skillets. If two skillets are used, double the basic amount of butter.
Cook about five minutes on one side. Turn and cook on the second side about five minutes. Then transfer them to a heated serving dish.
Heat the four remaining tablespoons of butter in a skillet and add the lemon juice. Swirl the butter around until it is hazelnut brown. Pour this sauce over the chicken breasts and serve hot.
1.5 Pounds Chicken Breasts, Cut into 1 inch pieces
4 Tablespoons Butter
1 Large onion,
3 Cloves Garlic, Minced (3 Teaspoons)
2 Teaspoons Italian Seasoning
,1/2 Teaspoon Pepper
,1 Teaspoon Salt
2 1/2 Cups Chicken Broth
1 Cup long grain white rice
1/2 Cup Heavy Cream
1/2 Cup Freshly Grated Parmesan Cheese
Parsley for serving
Directions:
Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften.
Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt.
Cook and stir for 5 minutes until chicken is golden on all sides.
Add the garlic and cook for one more minute, stirring constantly.
Add the chicken broth and rice to the pan and stir.
Bring to a boil, then reduce the heat to medium low.
Cover with a lid and simmer for 17-20 minutes, until rice is completely tender.
Stir in the heavy cream and parmesan. Serve immediately topped with parsley if desired.
1 lb chicken breast, cut into chunks
1
teaspoon garlic powder
,1/2
teaspoon salt
,
1/2
teaspoon pepper
1
tablespoon olive oil
3
cloves garlic, minced
3/4
cup long grain white rice
2 1/2
cups chicken broth
2
cups baby spinach
2
tablespoons heavy cream
Directions:
Toss the chicken breast with garlic powder, salt, and pepper. Heat olive oil in a 10-inch skillet over medium heat.
Add chicken breast and cook until browned, stirring often, about 3 minutes. Add garlic to skillet and cook for 30 seconds.
Stir in rice and chicken broth. Bring to a boil, reduce to a simmer, and cover. Cook for 20 minutes, stirring occasionally.
Remove pan from heat and place baby spinach on top of the rice. Cover and let sit for 5 minutes.
Remove lid and stir well. Stir in cream and serve.
Mix together all sauce ingredients in a small bowl.
Heat oil over a nonstick pan and add beef stirring until brown.
Pour sauce in pan and stir to coat meat.
Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
Cook until meat is cooked through and veggies are soft.
Serve over rice or alone.
Enjoy!
