Tag Archives: delicious

Chicken Roulade with Prosciutto, Fire Roasted Red Peppers, Spinach and Parmesan Poached in Homestyle Tomato Sauce

8 Nov

This is a very bright and flavorful dish. It is exploding with fresh flavors and strikes every note in the flavor scale! It is sweet, salty, savory, rich and vibrant. Aside from being packed with crisp vegetables and bursting with fresh herbs this dish is extremely healthy! Poaching the chicken in tomato sauce allows the chicken to cook thoroughly while keeping it juicy and moist. The fat from the prosciutto melts and combines with the aroma from the roasted peppers and parmesan to gently coat the inside of the chicken with the perfect marriage of mouthwatering flavor.

Heres what ya need:

5 chicken breasts

5 slices prosciutto

1 1/2 cups roasted red pepper, chopped

1 1/2 cups fresh spinach, chopped

garlic, minced

3/4 cup fresh grated parmesan

Homestyle Tomato Sauce

1 white onion, diced

3-4 large tomotoes

italian parsely

3 cloves garlic, minced

bay leaf


olive oil


Heres what you do:

1. Prepare my Homestyle Tomato Sauce.

2. Preheat oven to 375 degrees F.

3. Pound chicken breast out flat by placing them on your cutting board between pieces of plastic wrap and pounding with a flat meat tenderizer. Season with s and p.

4. Place slice of prosciutto, garlic, spinach, roasted peppers, and parmesan (in that order) on each of the chicken breasts.

5. Roll them up tightly being sure to keep stuffing inside. Hold together with two toothpicks or a piece of butchers twine. Place in baking dish.

6. Cover roulades with tomato sauce and a drizzle of extra virgin olive oil. Bake for 25 minutes or until it reaches internal temp of 165 degrees F.

7. Sprinkle with sea salt and freshly chopped parsley and serve with fresh baked bread or over pasta.

Bon Appetit!


Mouthwatering Meatballs Sub

15 Oct

A fifty-fifty blend of pork and beef sirloin is the perfect blend of flavors and fats for meatballs. A little s+p plus some ingredients for binding and you have got the most  outhwatering meatballs that you can slam on a sandwich, on top of spaghettiiiiii, or even off a dirty bumper, because its just that good!

Heres what you need:

1/2 lb ground pork

1/2 lb ground sirloin

1 egg

2/3 cup bread crumbs

1 bunch parsler

dash Worchester Sauce


My Homestyle Tomato Sauce

Heres what you do:

1. Make a pot of my Homestyle Tomato Sauce.

2. In a bowl combine pork, sirloin, egg, bread crumbs, s+p, chopped parsler and worchester. Mix with your hands and form into balls.

3. Drop meatballs, one by one, into simmering sauce and simmered, covered, 10 minutes. Remove lid and cook additional 5 minutes and flip once the bottoms have browned.


4. Once flipped sprinkle the top with shredded mozzarella, a little S+P, and a drizzle of olive oil. Allow to simmer an additional 20-25 minutes.
5. Remove from heat and sprinkle the top with chopped parsley and allow to cool.
6. Slice a fresh sandwich roll and fill with a few meatballs and a heft scoop of sauce. Broil until bread is crispy. Remove from oven and hit it with some fresh parsley and serve.

Blueberry Oat Bars

9 Oct

This wonderful recipe will bring all of the flavor and punch of Mom’s blueberry pie but packed into a square of goodness. A relatively simple recipe that uses fresh delicious blueberries, buttery flaky crust, and a amazingly sweet crumbly top. They can be made ahead of time and cooled or served warm with a scoop of ice cream for a decadent desert.

Heres what you need:
For the crust:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
1/2 cup brown sugar
For the filling:
Zest and juice of one lemon
5 cups fresh blueberries
1/2 cup raw sugar
4 teaspoons cornstarch
1 cup rolled oats
1. Preheat oven to 375 degrees (F) and grease a 9X13 in pan.
2. In a bowl combine flour, sugar, baking powder, and salt. Mix together before adding egg and butter. Mix with your hands but be sure not to break the butter apart too much. The chunks of butter will make for a more flaky crust.
3. In another bowl mixed the blueberries, sugar, cornstarch, and lemon juice+zest. Very gently fold all this together being careful not to squish the blueberries.
4. Pat half of the dough down in the bottom of the pan, cover with the blueberry mixture and sprinkle rolled oats over. Crumble the remaining dough on top and sprinkle the top with brown sugar
5. Bake for 1 hour or until the top gets a nice caramelized brown color. Cool for 10-15 minutes before cutting and serving.