- 1 small red onion chopped
- 3 cloves garlic chopped
- 2 tablespoons oregano chopped
- 3 tablespoons extra virgin olive oil
- 1 28 ounces can of crushed tomatoes (use whole tomatoes if like chunky)
- Salt to taste
- 1-2 teaspoons sugar
- ½ cup of chopped basil
Saute the onion and garlic in the extra virgin olive oil in a heavy pan till the vegetables are soft. Add the oregano and the crushed tomatoes. Add the salt and sugar to taste. Bring to a boil, lower to a simmer. Cook for 30 minutes. Add some chopped basil.
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon Unsalted butter
- 2 tablespoon extra virgin olive oil
- 3 cups homemade marinara sauce
- 1 lb fresh mozzarella cheese sliced
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Lay the cooked chicken pieces in an oven proof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the mozzarella slices on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Serve with pasta or in a sandwich.
- 1 lb. ground turkey, pork or ground sirloin
- ¾ cup breadcrumbs
- 3-4 tablespoons home made or store bought pesto
- 1 egg- lightly beaten
- 1-2 teaspoons salt
Mix all the ingredients well but do not over do it. Form meatballs and cook in homemade or store bought marinara sauce.
- 1 cup couscous
- 1 tablespoon olive oil
- 1 cup chicken broth
- ½ cup frozen peas
- ½ cup chopped fresh mint
- Salt to taste
Heat the olive oil in a deep pan. Add the chicken broth and salt. Bring to a boil.
Add the couscous and peas and turn the heat off and cover the pan and let the couscous cook for 5-10 minutes. Fluff the couscous with a fork and add the mint.
- 1 mango, peeled and diced
- 1/2 cup diced red pepper
- 1 tablespoon finely chopped jalapeno
- 1/3 cup diced green onion
- 2 limes juiced
- 1 tablespoon honey
- 1/3 cup roughly chopped cilantro leaves
- Salt and pepper
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.
