Recipe of the Day: Olive Garden Stuffed Chicken Siena

Olive Garden Stuffed Chicken Siena

CHEESE FILLING/CHICKEN:
1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Directions

Pre-heat oven to 450 degrees F.

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4

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Recipe of the Day: Copycat Panda Express Sweet and Sour Pork

Copycat Panda Express Sweet and Sour Pork

Ingredients
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas

Directions
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.

Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.

Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.

Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.

Sprinkle the peas on top, then serve. Enjoy!

Serves 2-3

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Recipe of the Day: Cafe Pierre’s Classic Spaghetti Bolognese

Cafe Pierre’s Classic Spaghetti Bolognese

1/4 cup (1/2 stick) butter
1/4 cup extra-virgin olive oil
2 pounds ground beef
1 carrot, finely diced
1/2 onion, finely diced
2 ribs celery, finely diced
3 large cloves garlic, chopped
About 5 tablespoons (3 ounces) tomato paste
1/4 cup plus 2 tablespoons dry white wine
1/4 cup veal stock or beef broth
1 teaspoon fresh thyme
Salt and pepper to taste
1 pound spaghetti, cooked to dente
Grated Parmigiano Reggiano, to taste

Directions
In a large, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the meat and brown, stirring frequently, 10 to 15 minutes, careful not to burn.

Using a slotted spoon, strain the meat from the pan, leaving the fat (it will seem like a lot of fat, but the fat will be absorbed into the sauce as it slowly cooks). Add the carrot, onion and celery to the pan, stirring until the vegetables are translucent and soft, about 15 minutes. Stir in the garlic.

Add the tomato paste and cook for 5 minutes to marry the flavors. Stir in the white wine and cook until the wine is reduced, about 5 minutes.

Stir the meat back into the pan along with the veal stock, thyme, 1 teaspoon salt and one-half teaspoon pepper, or to taste. Gently cook over low heat until the flavors are married, 45 minutes to an hour, stirring occasionally. Serve with the spaghetti and grated
Parmigiano to taste.

Recipe found here: Cafe Pierre’s Classic Spaghetti Bolognese

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Recipe of the Day: Asian Beef and Noodles

Asian Beef and Noodles

Ingredients
1 pound lean ground beef (90% lean)
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.

Recipe found here: Asian Beef and Noodles

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Recipe of the Day: Speedy Chicken Marsala

Speedy Chicken Marsala

Ingredients
8 ounces uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry marsala wine

Directions
Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat.

In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan.

In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through.

Drain pasta; serve with chicken mixture. Yield: 4 servings.

Recipe found here: Speedy Chicken Marsala

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Recipe of the Day: Pork Chops with Apples and Stuffing

Pork Chops with Apples and Stuffing

Ingredients
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon

Directions
In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13-in. x 9-in. baking dish. Place the pork chops on top; spoon stuffing over chops.

Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160°. Yield: 6 servings.

Recipe found here: Pork Chops with Apples and Stuffing

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Recipe of the Day: Asian Chicken Thighs

Asian Chicken Thighs

Ingredients
5 teaspoons olive oil
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Sliced green onions
Hot cooked rice, optional

Directions
In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until no longer pink. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.

In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Yield: 5 servings.

Recipe found here: Asian Chicken Thighs

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Recipe of the Day: Cheesy Beef Taco Salad

Cheesy Beef Taco Salad

Ingredients
1-1/2 pounds ground beef
1-1/2 cups chopped onion
1 cup diced celery
1 cup diced green pepper
2 garlic cloves, minced
1 pound process cheese (Velveeta), cubed
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
2 teaspoons ground cumin
1-1/2 cups crushed corn chips
Shredded lettuce
Chopped green onions
2 large tomatoes, cut into wedges

Directions
In a large skillet, cook the beef, onion, celery, green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cheese, tomatoes, chili powder and cumin. Cook and stir over low heat until cheese is melted. Stir in corn chips.
Line six salad plates with lettuce; sprinkle with green onions. Top each with 1 cup beef mixture. Garnish with tomato wedges. Yield: 6 servings.

Recipe found here: Cheesy Beef Taco Salad

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Recipe of the Day: Olive Garden Baked Pasta Romana with Beef

Olive Garden Baked Pasta Romana with Beef

Ingredients
1 5 pound flat brisket
salt and pepper
2 tablespoons vegetable oil
1 chopped onion
16 – 32 ounces of beef broth
2 tablespoons tomato paste
12 ounces of lasagna noodles
1 1/2 cups heavy cream
1/2 cup butter
1/2 cup grated Asiago cheese
1/2 cup Fontina cheese
1/4 cup Parmesan cheese
Additional Asiago, Fontina, and Parmesan cheese for garnish
1/2 cup spinach
1 teaspoon olive oil
Parmesan cheese

Instructions
Preheat oven to 350 degrees. Using a dutch oven heat saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan. Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan brown on both sides. Once brisket is browned on both sides, remove brisket from pan. Pour in 1 cup of beef broth into pan, scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste, and whisk together well. Place onions, and then the brisket back into the pan, add enough broth to the pan to cover the brisket half way. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing.

Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. This way you don’t have to eat a whole lasagna noodle in one bite.

For the sauce combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all cheeses. The sauce will thicken, remove pan from heat. Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour sauce over the noodles. Toss spinach with olive olive, and then place the spinach around the sides of the casserole dish. Place 6 to 8 ounces of beef over the noodles. You may want to spoon a little of the cooking gravy from the brisket over the beef. Top with a little Asiago and Fontina cheese and place back into the oven for 10 to 15 minutes until the cheese melts on the top of the pasta.

I do not recommend making the pasta and sauce portion ahead of time. You can make the brisket ahead of time.

Recipe found here: Olive Garden Baked Pasta Romana with Beef

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Recipe of the Day: Tre Formaggi Fritata

Tre Formaggi Fritata

Ingredients
10 large eggs
1/4 tsp. Fresh ground pepper
1/4 cup shredded Parmesan cheese
1 tsp. olive oil
3 to 4 links Johnsonville® Mild Italian Sausage Links, (coin sliced)
1 cup thinly sliced green onions
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 tsp. chopped fresh thyme (or 1/2 tsp. dried thyme)
1/8 pound Asiago cheese, cut into 1/2 inch dice
1/4 pound Provolone cheese, cut into 1/2 inch dice

Directions
In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp. of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more.

Meanwhile, reheat your oven to 375° and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.)

Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme. Yield: Serves 6-8.

Recipe found here: Tre Formaggi Fritata

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