2 teaspoons olive oil
2 tablespoons white wine
4 skinless, boneless chicken breast halves, cut into strips
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup kalamata olives, chopped
1/4 cup chopped fresh parsley
Salt and pepper to taste
Heat the oil and 2 tablespoons white wine in a large skillet over medium heat
Add chicken and sauté about 4 to 6 minutes each side, until golden
Remove chicken from skillet and set aside
Sauté garlic in pan drippings for 30 seconds, then add onion and sauté for 3 minutes
Add tomatoes and 1/2 cup white wine, simmer for 5 minutes
Add thyme and basil and simmer for 5 more minutes
Return chicken to skillet and cover
Cook over low heat until the chicken is cooked through and no longer pink inside
Add olives and parsley to the skillet and cook for 1 minute
Season with salt and pepper to taste and serve
Tomato, Corn and Avocado Salsa
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 1/2 cups diced roma tomatoes
3/4 cup diced red onion
1 red bell pepper, seeded and diced
1 1/2 teaspoons minced jalapeno pepper
1 tablespoon chopped garlic
1 avocado – peeled, pitted and diced
2 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon each garlic powder and sea salt
Mix together corn, olives, tomatoes, onion, garlic, red pepper and jalapeno pepper in a large bowl
Gently fold in diced avocado, olive oil, lime juice, garlic powder and sea salt
* If making this ahead of time, omit the avocado until ready to serve.
Makes 6 servings
1 Tablespoon olive oil
1 cup chopped onion
2 teaspoons minced garlic
1 pound mild Italian sausage casing removed or other ground meat
32-ounce chicken stock
2 15-ounce can petite diced tomatoes, with juice
6-ounce can tomato paste
1 teaspoon ground oregano
1/2 teaspoon Italian seasoning
2-3 Tablespoons freshly chopped basil more to taste
8 uncooked lasagna noodles broken into bite sized pieces
1/2 cup grated parmesan cheese
Salt and black pepper to taste
Mozzarella cheese, shredded
Heat the olive oil in a large pot over medium heat
Add in the onion and cook for 2-3 minutes
Stir in the garlic and cook an additional minute
Add in the sausage (break up with a wooden spoon) and cook until browned
Drain any excess grease and then add in chicken stock, tomatoes and tomato paste
Stir until combined and then add the oregano, Italian seasoning and basil
Bring to a light boil and then add in the noodles
Cook for 8-10 minutes, or until the noodles are tender
Stir in the parmesan cheese and salt and pepper to taste
Ladle soup into bowls and top with mozzarella cheese and spoonful of ricotta cheese
Makes 3 Bowls
Salt and Pepper (Optional)
I took 3 boneless, skinless chicken breasts and cut into chunks. Dusted with flour, egg, and then bread crumbs. I baked them in a 350 degree oven for about 15-20 minutes. You can also use store bought popcorn chicken and cook according to package directions.
While the chicken baked, I warmed up a can of whole kernel corn, chicken gravy and made instant potatoes for a serving of 4
I layered the mashed potatoes, corn and chicken, then topped with gravy and a sprinkle of cheese.
My grandson loved this and said it was the best popcorn chicken he ever had.
Baguette sliced thin
Tomato sliced thin
Basil leaves, chopped
Preheat oven to 400 degrees
Brush sliced baguette with olive oil and place on baking sheet
Bake in preheated oven to toast for 5 minutes
Remove from oven and top each baguette slice with tomato, mozzarella, basil and garlic powder
Bake in the preheated oven until the cheese starts to melt, about 5 minutes
Drizzle each baguette with balsamic glaze
How to make Balsamic Glaze
1 cup of balsamic vinegar
Pour balsamic vinegar into a small saucepan. Turn heat to medium high and bring vinegar to a boil.
Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.
Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.
Remove from heat. Let reduction cool and serve or transfer to an air tight container and store in refrigerator.
Makes about 1/2 a cup
Slow Cooker Chicken Alfredo
This will serve 4
2 boneless skinless chicken breasts, cubed
1 jar (15 oz) Alfredo sauce
1/2 cup chopped onion
Salt & pepper
1/2 cup sun dried tomatoes
1 cup fresh baby spinach
1/2 lb pasta cooked according to package directions
Cube your chicken breasts then season with salt & pepper.
Add the chicken to the crock pot, top with chopped onion.
Pour Alfredo sauce over the chicken. Add a little water (about 1/4 cup) to the jar, close the lid, shake, and then add to the crock pot.
Cover and cook on low for about 4 hours.
Stir in the sun dried tomatoes.
Tear up the baby spinach and stir that in.
Let the spinach wilt and the tomatoes slightly soften.
Cook the pasta while the spinach wilts and tomatoes soften
Spoon Chicken Alfredo over pasta and serve.