Friday, June 21, 2019

Sunday Dinner June 23, 2019

On the Menu

Barbecue Chicken Pizza Stuffed Chicken Breast
Serves:  4

4 boneless skinless chicken breasts
½ teaspoon sea salt
½ teaspoon crush red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon paprika  
 8 ounces fresh mozzarella cheese, shredded  
1 bunch fresh basil, chopped
1 red onion, sliced, thin  
1 cup of Barbecue Sauce

Wash and pat dry the chicken with a paper tower.
Mix together the salt, pepper, granulated garlic, granulated onion and paprika. Sprinkle season generously over the chicken breast, cover and let it marinade three hours or overnight in the seasoning.
Meanwhile, preheat grill to high heat.  Using a grill pan, grill onions for 10 minutes, stirring occasionally. Remove onions and allow them to cool for 5 minutes. 
Mix onions, cheese, chopped basil and ½ cup of barbecue sauce in a bowl. 
Butterfly (slice open) chicken and pound flat with the flat side of a mallet
Spread the barbecue cheese mixture on the chicken breasts. 
Fold/roll up chicken breasts and secure with tooth picks to hold mixture in while grilling.  Grill over high heat until cooked to 165 degrees, about 5-8 minutes per side. 
Spread the remaining barbecue sauce over chicken during the last 3-5 minutes of cooking. 
Let rest 5 minutes before serving.
Miss Rhonda's Vegetarian Linguine
6 - 8 Servings
1 pound linguine
1 gallon water
2 tablespoons olive oil
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 medium red onion, sliced
3 cloves garlic, sliced
2 teaspoon sea salt
3 teaspoons granulated garlic
2 teaspoons granulated onion
1/4 cup tomato paste
3 tomatoes, crushed
1/4 cup balsamic vinegar
1 tablespoon red wine vinegar
1 teaspoon crushed red chili peppers
2 teaspoons oregano, dried
1 teaspoon basil, dried
1 teaspoon rosemary, ground
1 cup water

   For the Pasta

In a large pot, bring water to a boil, add linguine then bring the pot back up to a rapid boil again and stir.

Cover pot, turn off the burner and let the pasta sit covered and undisturbed  for the amount of cooking time stated on the package.

Once pasta is done, 6 - 8 minutes, drain it in a colander then transfer to a large bowl.  While the pasta is still hot, stir in 1 teaspoon salt, and 1 tablespoon olive oil, mix thoroughly and set aside.
   For the Vegetables/Sauce
Heat a large sauce pan on medium high add the olive oil.  When oil is warm, add the sliced peppers, onions, garlic, 1 teaspoon salt, 1 teaspoon granulated garlic and 1 teaspoon granulated onion. Saute until onions are translucent. Stir in the tomato paste and mix thoroughly. Add the crushed tomatoes, balsamic and red wine vinegar and mix until well combined. Add the crushed red chili peppers, oregano, basil, rosemary and water and mix thoroughly. Cover and cook on low, for 15 minutes.
Add the linguine and remaining seasonings (2 teaspoons granulated garlic, 1 teaspoon granulated onion) then mix until everything is well combined. If needed add more water.
Taste for flavor and adjust seasoning as needed then continue cooking until linguine is hot approximately 3 - 5 minutes. 
Arugula Salad
6 – 8 Servings
1 ½ pounds arugula/spinach
½ cup pine nuts
½ cup grated Parmesan cheese [not the stuff in the green can]

In a large bowl, toss the arugula, pine nuts and Parmesan cheese until combined.
Just prior to serving add the dressing and mix thoroughly. Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.


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