Stuffed Chicken with Tomato Sauce

Ingredients:

4 chicken breasts
4 slices of bread
EVOO
1 cup White Wine
2 garlic cloves
1 lemon (zest and juice)
1 cup fresh parsley
Salt and pepper
Oregano
2 cups tomato sauce
Italian seasoning
1/4 cup parmesan cheese


What to do

1) Place bread, garlic cloves, salt and pepper to taste, lemon (zest and juice), fresh parsley, and Parmesan cheese in food processor.  Make into stuffing.
2) Slice chicken breasts into books.  Season with salt and pepper.  Stuff with stuffing and roll.  Hold in place with tooth picks. 
3) Heat EVOO.  Brown chicken on all sides.  Place to side.
4) Deglaze pan with white wine.  Add tomato sauce, oregano, and italian seasoning.  Now add chicken.  Cover and simmer 15 minutes.
5) Serve it up with a salad!

Tasty Shrimp Scampi!

Ingredients:

• 1 lb jumbo shrimp, peeled and devined
• 1 lb fettuccine noodles
• 2 oregano stems with leaves and dice
• 1 handful fresh parsley, diced tiny
• 20 fresh basil leaves, torn
• 1 tsp red pepper spices
• 6 garlic cloves, diced
• EVOO
• 1 onion, chopped
• 1 quart of chicken stock
• 2 cups water
• Salt and pepper
• 3 tbsp butter
• 1 lemon, zest and juice

 What to do:

1. In a medium skillet heat up some EVOO.  Add the garlic, onion, oregano, and red pepper and saute for 6 minutes.  Next add the chicken stock and 2 cups of water.  Bring to a boil.
2. Now add the noodles and shrimp and cook for 6-7 minutes until noodles are al dente and shrimp is cooked.
3. Add the zest and juice of the lemon and the fresh basil. Toss and remove from heat.  

Enjoy!

Sizzlin Fish Tacos!

Ingredients:

• 4 3-4 oz mahi mahi fillets or halibut
• 2 oz tequila
• 1 lime (zest and juice)
• 1 lemon (zest and juice
• 1 tbsp chilli powder
• 1 tsp cumin
• 1 jalapeno, chopped
• 1 red onion, chopped
• 2 garlic cloves, diced
• Salt and pepper
• 8 tomatillos, chopped
• 1/4 cup chicken stock
• 1 avocado, ripe
• Vegetable oil
• Oive oil (your choice)
• 4-6 flour tortillas

What to do:

1. Preheat your grill (inside grill pan or outside).  Meanwhile, marinate your fish filets (with no skin) in the mixture of tequila, lime zest and juice, chilli powder, and 1/4 cup vegetable oil. Set to side.
2. While your grill is heating up, heat up some vegetable oil in a large skillet.  Saute red onion, garlic, jalapeno, cumin, and tomatillos (add saltn and pepper to taste). 
3. Now place your filets on the grill and cook 3-4 minutes per side depending on their size and thickness.  Set aside when done. Place your tortillas on the grill to heat them up briefly on each side.
4. Meanwhile, add skillet mixture to food processor. Next add the inside of your avocado, the zest and juice of one lemon, and 1/4 cup of olive oil.  Blend together until a thick salsa forms. 
5. Serve up you tacos with one filet on each flour tortilla and add some of that salsa sauce on top.  You can also add some cabbage if you'd like.  The salsa also goes well with tortillas (there should be plenty).

Enjoy!

Bocconcini Stuffed Meatballs with Tomato-Pesto Sauce

Ingredients:

• 4 slices of white bread, torn into pieces
• Milk to moisten
• 2.5 pounds of ground meat (I used pork, Italian sausage, and turkey)
• 3 garlic cloves, grated or minced
• Handful of parsley leaves chopped plus 1/2 cup leaves
• 3/4 cup grated Parmigiana-Reggiano cheese
• 1 egg
• Salt and pepper
• 16 bonccinci (bite size mini fresh mozzarella balls)
• 2 tablespoons EVOO
• 1 (28 ounce can) San Marzano plum tomatoes
• 1 cup fresh basil leaves, packed
• 1 teaspoon grated lemon zest
• 1/4 cup vegetable or chicken stock
• Spaghetti noodles (optional)

What to do:

1. Preheat oven to 425.
2. Place torn bread in small bowl and soak in milk for a few minutes then drain and set to side.
3. In large mixing bowl place ground meats, 2 grated garlic cloves, chopped parsley, half of the cheese, one egg, and salt and pepper.  Squeeze the liquid out of the soaked bread and add to bowl.  Mix together really well with your hands.
4. Take a handful of meatball mix, flatten it, and place one mozzarella ball in the center, surround with meat mixture.  Make 16 meatballs total (2-3 ounces each).  Place on a baking sheet with foil.  Coat the balls with 2 tablespoons EVOO and bake for 18-20 minutes until brown and firm.
5. About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon.  Add salt and pepper and seasonings (I added red pepper, oregano, rosemary, etc) and heat through on medium-high heat to thicken sauce a bit.  
6. Pile the basil, lemon zest, 1/2 cup parsley, stock, the remaining grated or minced garlic clove and salt and pepper into food processor and blend.  Stream in about 1/4 cup EVOO until a thick paste forms.  
7. When ready to serve, fold the pesto into the thickened tomatoes.  Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmesan cheese.  You can also serve with noodles if you prefer. 

Recipe from: Rachael Ray with modifications.