Brenda's Recipes

Thinly sliced and succulent chicken breast, sauteed with artichokes in a deliciuosly rich lemon, wine and butter sauce.

Ingredients:

• 1 to 1 ¼  lb thinly sliced chicken breast
• 1 14oz can quartered artichoke hearts in water, drained
• ½ cup white wine
• ½ cup chicken stock
• ¼ cup fresh squeezed lemon juice
• ¼ cup minced shallot
• 1/3 cup and 1 tbsp flour
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 ½  tsp kosher salt
• 1 tsp cracked black pepper
• ½ tsp paprika
• Egg wash (one egg and 3 tbsp water)

Directions

1. Over medium heat melt 1 tbsp of butter and 1 tbsp olive oil in large saucepan
2. You’ll need two shallow dishes, one for the eggwash and in the other combine 1/3 cup flour, 1 tsp salt, ½ tsp pepper, and ½ tsp paprika. 
3. Pat THINLY sliced chicken dry (pound them thin, if you can’t buy them thin) Dredge the chicken in the flour, shake off excess, and evenly coat in the egg wash.  Then place in pan. You’ll probably have to work in batches, depending on the size of your pan.
4. Brown the chicken on both sides on med-high heat, about 4 minutes on each side. Repeat steps until all the chicken has been browned and set aside.
5. Turn heat down to medium and add 1 tbsp of olive oil to pan.  Sautee shallots until translucent, being careful not to burn. Add artichokes and turn the heat up to medium high so that artichokes will get a little crisp to them.
6. Return heat to medium. Push the artichokes and shallots to one side of the pan, leaving an area for you to melt a tbsp of butter and a tbsp of flour together. Whisk together to create a roux which will thicken the sauce.
7. Mix together roux, shallots, and artichokes in pan. Add chicken stock, white wine, lemon juice, ½ tsp of salt, and ½ tsp pepper, and parsley. Stir to make sure the roux dissolves evenly in the liquid to prevent clumping. Let sauce reduce and flavors connect for about 10 minutes.
8. Return chicken to pan and spoon sauce over so that it is completely immersed in the sauce. Cook the chicken thoroughly, about 7-10 minutes, depending on thickness of chicken.
9. Remove chicken and put on serving platter or plate and pour sauce over top.

 Ingredients:

• 1 package Manicotti
• 3 cups Mrs. Lanzilli’s Marinara Sauce *(see recipe)
• 3 cups Ricotta Cheese
• 3 cups grated mozzarella cheese
• ½ cup grated parmesan
• 1 cup chopped fresh spinach, preferably in food processor
• 1 tbsp olive oil
• 2 tsp kosher salt
• ½ tsp cracked black pepper
• ½ tsp garlic powder
• 1 egg

Directions:

1. Preheat oven to 375 degrees
2. Bring water to a boil in large saucepot. Add 1 tbsp olive oil and 1 tsp of salt. Gently boil manicotti, being careful not to break any. Cook according to package and drain in colander. Let cool a bit so it’s easier to work with.
3.  In mixing bowl combine ricotta, 1 cup of mozzarella, parmesan, spinach, 1 tsp salt, pepper, garlic powder, and egg. Mix together well so that ingredients are thoroughly combined.
4. Spread 1 cup marinara sauce on bottom of baking dish.
5. Stuff each manicotti with cheese mixture and arrange in baking dish.
6. Pour remaining 2 cups of marinara sauce over top of manicotti. Sprinkle 2 cups mozzarella cheese on top and place in oven to bake for about 35 to 40 minute, until top is nicely browned.

Ingredients:

• 1 yellow onion
• 2 large garlic clove
• 2 35oz can GOOD QUALITY whole peeled tomatoes
• 1 cup chicken stock
• ½ cup red wine- preferably Chianti
• ¼ cup chopped parsley
• ¼ cup chopped basil
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 1 tbsp sugar

Directions:

1. Roughly chop onion and garlic and put in food processor. Add salt and pepper. Pulse until finely minced. It will look almost like a moist paste.  *Having the garlic and onion be so fine allows it to really blend with the tomatoes, it almost melts right into the sauce!
2. In large pot, heat olive oil over medium heat and add onion mixture from food processor. Let cook in oil for about 5 minutes. Make sure onions do not burn.
3. Add 1 canned tomato to pot and mash the whole peeled tomatoes with potato masher. Put the other can of tomatoes in food processor for a few pulses, until whole tomatoes are ground up. Then add to pot.
4. Add chicken stock and red wine.  Stir to combine
5. Add freshly chopped parsley and basil.
6. Add tomato paste and sugar. Stir to combine.
7. Let simmer on medium low heat for 60 to 90 minutes.

Fresh basil & Marsala wine bring a sweet complexity to this classic Italian dish

Ingredients

• 1/4 cup extra-virgin olive oil
• 1.5 pound  Italian sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup sweet Marsala wine
• 1 15oz can diced tomatoes
• 1/4 teaspoon red pepper flakes
• 4 to 6 fresh Italian sandwich rolls or 1 1bs tube pasta (ziti, penne, rigiatoni, etc)
• 1/3 cup of cooking liquid from pasta (only if serving over pasta)
• Shaved Parmigiano-Reggiano (for pasta serving)

Directions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and set aside.
2. Add the peppers, onions, salt, and pepper and cook until onions are translucent, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and red pepper flakes. Stir to combine and bring to a simmer.
4. Diagonally slice the sausages, about an inch thick. Add to the pan and stir to combine. Cook until the sauce has thickened, about 25 minutes.

Serve as sandwich in Italian hoagie roll:

1. 1. Slice the roll crosswise and toast in oven at 350 degrees for 5 minute
2. 2. Spoon a tablespoon or two of sauce on the inside bread and then add the sausage, pepper, and onion mixture.

Serve over pasta:

1. 1. Bring water to a boil over medium high heat. Add 2 tablespoon of olive oil and a teaspoon of kosher salt.
2. 2. Add pasta and cook to al dente, the time will vary depending on the type of pasta used.
3. 3. Reserve about a 1/3 cup of cooking liquid before draining pasta.
4. 4. Return pasta to large pot with cooking liquid and sausage pepper and onion mixture.
5. 5. Serve in bowl with shaved Parmigiano-Reggiano cheese on top.

Greek Salad

Greek Salad with Homemade Greek Dressing

• 4 cups of washed and chopped Romaine lettuce
• 1 sliced tomato
• 1 sliced cucumber
• ½ cup Kalamata olives
• ½ cup crumbled feta cheese
• ½ cup chopped red onion

Mix all ingredients together in large salad bowl.  Top with Greek dressing.

Whisk together the following ingredients to make a homemade Greek salad dressing:

• ½ cup olive oil
• 3 tbsp white wine vinegar
• 3 tbsp lemon juice
• 2 tbsp minced shallots
• 1 tbsp crumbled feta cheese
• 1 small garlic clove-minced
• 1 tsp kosher salt
• ¼ tsp cracked black pepper
• ½ tsp oregano

• 1.5 lbs Fresh Halibut filets, skin removed
• 2 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 2 tablespoon fresh squeezed lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper
• ½ teaspoon fresh thyme

1. Whish together olive oil, vinegar, lemon juice, salt, pepper, and thyme.
2. Pour over halibut in an airtight container or plastic bag, and let marinate for 20 minutes in refrigerator.
3. Preheat oven to Broil
4. Place marinated halibut on baking sheet. Place on upper rack in the and broil for 10-15 minutes depending on thickness of the fish.
5. Remove from oven, drizzle with olive oil a dash of salt and serve with lemon slice.

** Serving suggestion: Accompany with Roasted Lemon and Herb Potatoes (find under side dish tap) and Greek Salad (under salad tab)

Lemon Herb Potatoes

•  4-5 russet potatoes
• 3 tablespoons of olive oil
• 1 tsp lemon juice
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp thyme

1. Preheat oven to 425 degrees
2. Wash and slice potatoes into wedges or whatever shape you prefer. Place on baking sheet.
3. Whisk together olive oil, lemon juice, salt, pepper, paprika, garlic powder, oregano, and thyme.
4. Pour over potatoes and coat evenly, using hands.
5. Bake for 20 minutes and remove from oven. Using metal spatula, flip the potatoes in pan. This will keep one side from burning.
6. Cook for an additional 15-20 minutes until potatoes are crisp and golden.
7. Remove and serve with a squeeze of lemon over top.