- Preheat oven to 400°F. Cut chicken breasts crosswise into 2-inch-wide strips. Mix flour, salt and pepper on plate; dredge chicken in flour mixture and set aside.
- Pour olive oil into large baking pan; add butter, garlic and sage. Lay chicken over top; bake until browned, turning chicken once. Add wine; bake for 15 to 20 minutes or until wine is reduced and juices are thickened. To serve, pour juices over chicken and sprinkle with chopped herbs.
Tips:
- If desired, you can also cook whole chicken breasts; adjust cooking time accordingly.
- When dealing with raw chicken, gather everything you need before you begin to cook. Prep all ingredients, saving the chicken for last. Have paper towels handy so you do not contaminate the kitchen area as you work. After the dish is complete, wash your hands in hot soapy water and disinfect the sink and countertops.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 350°F. Heat olive oil in large heavy skillet; sauté chicken for 15 minutes until lightly browned; transfer to large ovenproof casserole.
- In same skillet, sauté garlic, green pepper and onion over medium heat in remaining olive oil for 5 minutes. Add chicken broth to skillet; bring to boil over high heat. Stir in rice, paprika, oregano, pepper and saffron. Return to boil.
- Pour rice mixture over chicken pieces in casserole; cover and bake for 40 minutes. Remove casserole from oven. Add shrimp, clams, tomatoes and peas; cover and bake for 15 minutes (discard any clams that do not open).
Tip: You can substitute a can of drained asparagus tips or artichoke hearts for the green peas if desired.
Cucumber-Yogurt Dip:
- Line large plastic colander or sieve with a large piece of double-thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate for about 24 hours or until liquid no longer drains from yogurt. Remove yogurt; place in bowl. Discard liquid.
- Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
Lamb:
- Meanwhile, place lamb in large shallow glass dish. Combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf; reserve 1/3 cup. Pour remaining marinade over lamb, turning to coat both sides. Cover and refrigerate for 3 or 4 hours or overnight, turning occasionally. Remove lamb from marinade; discard marinade.
- Brush barbecue grill with olive oil. Grill lamb, with lid down, over hot coals for 20 minutes, basting occasionally with reserved marinade. Turn lamb with tongs; grill for 20 minutes or until desired doneness.
- Transfer to warm serving platter. Carve into thin slices; season with salt and pepper to taste. Serve with Cucumber-Yogurt Dip, pita bread and lemon wedges.
Tip: Make this recipe gluten-free by omitting the pitas.
- Split chickens, loosen skin from flesh and press down hard to flatten; place in large tray with sides or two 9- x 13-inch baking dishes.
- In glass measuring cup, whisk vinegar and 1 1/2 tsp of the salt until dissolved; stir in sage. Pour vinegar mixture under skin of chickens, rubbing to distribute to drumsticks. Using paring knife, make small slit at base of each breast; tuck drumstick tip into each slit to secure. Grill immediately or refrigerate, skin side down, for several hours.
- Prepare grill for indirect cooking, firing briquettes or lighting gas on sides of grill only. Place 9- x 13-inch drip pan on center of lower grate; add 1 cup hot water. Place chickens, skin side up, in center of greased grill; close lid and grill, adding additional hot water to drip pan if needed, for 1 1/4 hours or until instant-read thermometer inserted in thickest part of thigh without touching bone reads 175°F. Let stand on platter for 10 minutes or until instant-read thermometer reads 180°F.
- Pour pan juices into microwaveable measuring cup. Skim and discard any fat; stir in 1/4 tsp salt. Microwave on high for 1 minute; drizzle over chicken.
- Meanwhile, cut shallow cross in cut side of each tomato. Arrange, cut side up, on baking sheet. Combine bread crumbs, oil, garlic and remaining salt. Using back of spoon and pressing lightly, spread crumb mixture over cut sides of tomatoes; broil for 5 minutes or until golden.
Tip: To oven-roast chickens, preheat oven to 375°F. Place chickens in shallow roasting pan and roast for 1 hour or until instant-read thermometer inserted in thickest part of thigh without touching bone reads 175°F. Let stand on platter for 10 minutes or until instant-read thermometer reads 180°F.
Recipe Provided by Chef Sharon Sanders
- Grease 12-inch round pizza pan with oil; sprinkle with cornmeal. Set aside.
- Punch down dough; let stand on lightly floured work surface for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan; fold edges over slightly to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
- Preheat oven to 450°F. In small microwaveable bowl, place garlic and oil; cover with waxed paper. Microwave on high for about 90 seconds or until bubbly. Let stand, covered, for 10 minutes.
- Drizzle some of the garlic oil over crust, spreading with back of spoon. Mix remaining garlic oil with ricotta; dollop over crust, spreading with back of spoon. Sprinkle evenly with Gruyère and Parmesan.
- Bake for 15 minutes or until the cheeses are golden and bubbly. Transfer to rack; let cool for 5 minutes.
Tip: To save time, substitute one pound of thawed frozen commercial bread dough for the pizza dough.
Recipe Provided by Chef Sharon Sanders
- In large pot of boiling salted water, prepare pasta according to package directions. Drain, reserving 1/2 cup cooking water; set aside.
- Meanwhile, heat 2 tbsp olive oil in large sauté pan set over medium-high heat. Stir in broccoli and half of the garlic; cover and cook for 2 minutes. Add 1 tbsp water; cover and cook for 2 minutes or until broccoli is bright green. Transfer to plate; set aside.
- Stir together tomatoes, remaining olive oil, remaining garlic, and salt and pepper in sauté pan; cover and bring to boil over medium-high heat. Uncover; reduce heat to medium-low. Cook, stirring occasionally, for 5 minutes or until tomatoes are softened. Crush some of the tomatoes with back of large spoon.
- Toss pasta, broccoli, raisins, olives and capers with tomato mixture (if sauce is too thick, add just enough reserved water for desired consistency). Sprinkle each serving with pine nuts and Parmesan.
Tip: To make this recipe vegan and gluten free, omit the parmesan cheese.
Recipe Provided by Chef Sharon Sanders
- Preheat broiler. In bowl, beat eggs, water, salt and pepper. Heat 2 tbsp olive oil in large, ovenproof skillet, preferably nonstick, set over medium-high heat; pour egg mixture into skillet. Cook for 3 to 4 minutes, lifting edges of the eggs as they set to let uncooked egg run underneath until bottom is set.
- Sprinkle cheese over top; broil for about 3 minutes or until cheese is golden and bubbly. Slide onto platter or cut into wedges and transfer to plates. Set aside.
Sauce: Return skillet to stovetop over medium-low heat; cook oil and garlic, tipping pan to moisten garlic, for about 1 minute or until fragrant. Add tomatoes; increase heat to medium-high. Cook, stirring occasionally, for about 5 minutes or until slightly thickened. Add basil, salt and pepper. Spoon partially over frittata wedges.
Tip: Serve this frittata with crusty Italian bread.
Recipe Provided by Chef Sharon Sanders
- Using smooth scaloppine pounder, flatten each piece of beef to 6- x 4-inch rectangle; season with salt.
- Curl pepper strip in center of each piece of beef; crumble provolone slice into center of pepper. Fold short ends of beef slightly over filling. Fold long ends over each other to create tight bundle. Secure ends with toothpicks. Repeat with remaining beef, peppers and provolone.
- Heat olive oil in large sauté pan set over high heat. Place beef bundles seam side down in pan; cook, turning once, for 6 minutes or until well browned. Reduce heat to low; partially cover pan and cook for 5 minutes.
- Transfer beef bundles to tray; set aside. Add wine to pan; increase heat to medium-high. Boil for 5 minutes or until wine is slightly reduced. Return beef bundles and any accumulated juices to pan; swirl pan to coat beef. Remove from heat and let stand for 5 minutes. Remove toothpicks before serving.
Recipe Provided by Chef Sharon Sanders
- Combine shrimp, 2 tbsp olive oil and curry powder in resealable plastic bag; let stand for 15 minutes.
- Heat remaining oil in large sauté pan set over medium-high heat; cook green onions and red pepper, stirring, for 2 minutes or until softened. Add garlic; cook for 1 minute. Transfer mixture to bowl; set aside.
- Return pan to stovetop; cook shrimp for 4 minutes or until cooked through. Mix together soy sauce and cornstarch; set aside. Pour orange juice into skillet; cook until starting to boil. Add soy sauce mixture; cook, stirring constantly, for 1 minute or until thickened. Stir red pepper mixture back into pan. Season with salt and pepper to taste.
Tip:
- Serve this dish over basmati rice and top with sliced almonds.
- Be sure to use good-quality curry powder.
Recipe provided by Jim Coleman
- Season chicken all over with salt and pepper. Heat olive oil in heavy cast-iron pan set over medium heat; brown chicken well all over. Add garlic; sauté for 1 minute. Remove chicken from pan and keep warm.
- Stir in white wine and tomatoes until well mixed. Stir in cream; bring to simmer. Return chicken to pan; cover and simmer on low until chicken is cooked through. Stir in half of the basil and the oregano until well mixed. Quickly bring sauce to boil; boil until thickened.
- Transfer chicken to plates. Remove sauce from heat; stir in remaining basil. Season with salt and pepper to taste; spoon over chicken.
Recipe provided by Joseph Ciminera
