Would You Call This a Pizza?

Learn how to do Would You Call This a Pizza? for your friends and family. this revenue from Would You Call This a Pizza? it is delicious

Make Would You Call This a Pizza?

With slices of celery root and chefs’ new favorite cheese, Scamorza*, pizza night just got a lot more fun. A delicious version of a long time favorite of many.

Pizza Bianca with Scamorza and Shaved Celery Root

Ingredients

Serves 4

1/4 bulb celery root (celeriac), peeled, very thinly sliced

2 tablespoons olive oil, divided, plus more for baking sheet

Kosher salt and freshly ground black pepper

8 oz. prepared pizza dough, room temperature

6 oz. scamorza cheese or smoked mozzarella, thinly sliced

1/2 small red onion, very thinly sliced

1/2 cup grated Parmesan

1 tablespoon fresh oregano leaves, plus more for serving

1 tablespoon drained capers, chopped

Flaky sea salt (such as Maldon)

Directions

Place a rack in lower third of oven; preheat to 500°. Toss celery root and 1 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Set aside.

Gently stretch dough into a 16x12” oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 Tbsp. oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and 1 Tbsp. oregano.

Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12–15 minutes. Top with capers and more oregano; season with sea salt and pepper.

*To find out more about Scamorza cheese go to:

https://www.cheese.com/scamorza/

Share this recipe from Would You Call This a Pizza? with your friends and groups

Light, Flavorful and Healthy!

Learn how to do Light, Flavorful and Healthy! for your friends and family. this revenue from Light, Flavorful and Healthy! it is delicious

Make Light, Flavorful and Healthy!

A delicious welcome to a heavy meal, or even a light one.  Fresh tuna, asparagus, baby potatoes and more....

Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers

Ingredients

Serves 6

Vinaigrette

1/3 cup chopped fresh chives

1/4 cup Champagne vinegar

1 small shallot, coarsely chopped

1 teaspoon honey

1 teaspoon Dijon mustard

2/3 cup vegetable oil

1/3 cup extra-virgin olive oil

Salad

1 1/2 pounds asparagus, stems peeled

1 1/4 pounds baby red potatoes, halved or quartered

1/3 cup olive oil

1/2 cup capers, drained, patted dry

8 ounces mixed spring greens

16 large radishes, trimmed, very thinly sliced (about 3 cups)

3 large hard-boiled eggs, peeled, quartered

12 ounces imported tuna packed in oil, drained

Chive blossoms (optional)

Directions

Vinaigrette

Puree first 5 ingredients in blender until smooth. With machine running, gradually add vegetable oil, then olive oil. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.

Salad

Cook asparagus in large skillet of boiling salted water until just tender, 4 to 5 minutes. Transfer asparagus to 13x9x2-inch pan of ice water to cool. Drain asparagus and pat dry. DO AHEAD Can be made 8 hours ahead. Wrap in paper towels, then plastic, and chill.

Place potatoes in large saucepan. Add enough water to cover potatoes by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, 10 to 15 minutes, depending on size of potatoes. Drain; let cool 5 minutes. Place in medium bowl. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.

Heat olive oil in small skillet over medium-high heat. Add capers and fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain. DO AHEAD Potatoes and capers can be made 2 hours ahead. Let stand at room temperature.

Place asparagus in large bowl. Add 2 tablespoons vinaigrette and toss to coat. Toss potatoes again to coat, adding 1 more tablespoon vinaigrette if dry. Place greens and radishes in another large bowl. Toss with enough vinaigrette to coat. Spread greens and radishes over large platter. Arrange potatoes, asparagus, eggs, and tuna atop greens. Drizzle some vinaigrette over tuna. Sprinkle with fried capers and chive blossoms, if desired.

This would be wonderful with a crisp chilled Pinot Grigio.

Share this recipe from Light, Flavorful and Healthy! with your friends and groups

Chorizo Fundido, Completo

Learn how to do Chorizo Fundido, Completo for your friends and family. this revenue from Chorizo Fundido, Completo it is delicious

Make Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty great week. They say, less is more, but I was hoping that twice the amount of chorizo in this fundido would make it twice as good, but that wasn’t really the case.

The taste was great, and as I said in the video, I highly doubt anyone at your party would complain, but what I really wanted was an ooey, gooey, much drippier dip, and so in this case, less would have been more.

Below, I’ve listed the amounts as I think they should be, with what I actually used in parentheses, and I’ll leave it up to you, to adjust as you see fit. Besides the sausage amount, I think adding some sour cream may also help the cause. Are you ready for some football? I am, but even if you’re not going to serve this chorizo fundido to a bunch of screaming lunatics on game day, I still hope you give it a try soon. Enjoy!

Ingredients for 8 portions Chorizo Fundido:

8 ounces fresh pork chorizo (I used 1 pound)

1/2 cup sliced green onions, the light parts

1 red bell pepper, diced

2 poblano chilies, diced

2 jalapenos, diced

4 ounces cream cheese (I used 8 oz)

4 ounces sharp cheddar

8 ounces Monterey Jack cheese

1/4 cup sour cream (I think it may help give a creamier texture)

Share this recipe from Chorizo Fundido, Completo with your friends and groups

Another Delicious Chicken Dish!

Learn how to do Another Delicious Chicken Dish! for your friends and family. this revenue from Another Delicious Chicken Dish! it is delicious

Make Another Delicious Chicken Dish!

The Caprese (tomato, basil, fresh mozzarella and balsamic vinegar) combination is one of the worlds best ingredient combinations…and then you add avocado into the mix and things get totally crazy. 

Avocado Caprese Chicken

Ingredients

Serves 4

2 (10-11 oz each) boneless skinless chicken breasts, butterflied and halved

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Italian seasoning

Salt and freshly ground black pepper

2 Tbsp olive oil

6 oz fresh mozzarella , cut into 8 slices

4 avocado slices (from a firm but ripe large avocado)

2 medium vine ripened tomatoes , sliced

3 Tbsp balsamic glaze 

1/3 cup chopped basil ribbons

Directions

In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken cutlet.

Heat olive oil in a 12-inch skillet over medium-high heat. Add chicken (cover pan with a splatter screen if you have one) and cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked though, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer) 

Add two slices of mozzarella to the top each cutlet, followed by one avocado slice, and 1-2 tomato slices. Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.

Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.

Share this recipe from Another Delicious Chicken Dish! with your friends and groups

Opa!

Learn how to do Opa! for your friends and family. this revenue from Opa! it is delicious

Make Opa!

A delicious Greek yogurt cake recipe, infused with the aromas and blends of oranges and lemons and garnished with a cognac scented syrup! Greek yogurt cake (yiaourtopita) is a traditional Greek cake recipe, made with yogurt instead of milk, which makes it extra moist and tender. The only thing you have to be careful about is to use full fat, drained, Greek yogurt, so that the cake won’t become gummy. Traditionally, this Greek yogurt cake recipe doesn’t call for syrup, but it certainly is a nice addition!

Greek Yogurt Cake Soaked in Syrup

Ingredients

Cake

1 1/8  cup of sugar

3/4 of a cup butter

2  1/4 cup of self rising flour

1 cup yogurt

5 eggs (separated into yolks and whites)

3 tsps. baking powder

zest of 1 lemon

zest of 1 orange

1 tsp vanilla extract

For the syrup

1 1/2 cup water

1 1/2 cup sugar

3-4 tbsps cognac

1/2 tsp vanilla extract

Directions

To prepare the syrup for this Greek yogurt cake, add all the ingredients for the syrup in a small pot and bring to the boil. Boil for about 2-3 minutes, until the sugar has dissolved and the syrup has slightly thickened. Leave aside to cool.

To prepare the Greek yogurt cake (yiaourtopita), divide the eggs into yolks and whites. Place the egg whites in the mixer’s bowl, along with a pinch of salt. Make sure your egg whites, bowl and whisk attachments are clean and free of any water. Whisk the egg whites until the mixture is very thick and glossy and a long trailing peak forms when the whisk is lifted (meringues). Place the mixture in a bowl and set aside.

In another bowl, sift the flour and the baking powder and blend.

Use an electric mixer, to mix the butter and sugar for about 15 minutes, until the butter is creamy and fluffy (it is very important that the butter is at room temperature). Add the egg yolks, one at a time, whilst mixing, allowing time for each one to be absorbed, before adding another. Add the yogurt, the orange and lemon zest and the vanilla extract and blend to combine. Add 1/3 of the sifted flour and blend, using a rubber spatula. Add 1/3 of the meringues and blend with light circular movements from the bottom up. Repeat with the rest of the flour and meringue (adding 1/3 of the flour and 1/3 meringue and then the remaining flour and meringue).

Preheat the oven to 375 degrees. (To bake the Greek yogurt cake, use a round cake tin, approx.10 inches in diameter. Butter the bottom and sides of the tin and pour in the mixture. 

Place the cake in the preheated oven, on the lower rack, turn the heat down to 350 degrees and bake for 50-60 minutes, until nicely colored and cooked through. Check if it is ready, by sticking in the middle of the cake a wooden skewer or toothpick. If it comes out clean, then the cake is ready.

To finish the Greek yogurt cake, slowly ladle the cold syrup over the hot cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed.

This Greek yogurt cake is ideally served cold, not hot, with a fresh fruits, yogurt or ice-cream . Enjoy!

Share this recipe from Opa! with your friends and groups

Not All Italian Pastas Have a Tomato Base!

Learn how to do Not All Italian Pastas Have a Tomato Base! for your friends and family. this revenue from Not All Italian Pastas Have a Tomato Base! it is delicious

Make Not All Italian Pastas Have a Tomato Base!

Savory is the first word that comes to mind with this delicious pasta dish.  I believe its roots are from Northern Italy, but no matter where it came from, there is no question of how delectable this dish is.

Toasted Orecchiette with Veal Meatballs

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Ingredients

Serves 4

2 ounces smoked bacon (about 4 slices), frozen

8 ounces ground veal

8 ounces ground pork

8 garlic cloves, 2 whole, 4 finely chopped, 2 thinly sliced

1 onion, halved, divided

1/2 cup dried breadcrumbs

2 tablespoons milk

1/2 teaspoon ground coriander

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon ground allspice

1/8 teaspoon hot smoked Spanish paprika

1 teaspoon kosher salt, plus more

1/4 teaspoon freshly ground black pepper, plus more

2 cups low-sodium chicken broth

12 ounces orecchiette

5 tablespoons olive oil, divided

8 ounces maitake mushrooms, tough stems removed, torn into pieces

1 bunch Tuscan kale, ribs and stems removed, leaves chopped

Finely grated Parmesan (for serving)

Directions

Place a rack in upper third of oven; preheat to 375°. 

Pulse bacon in a food processor, scraping down sides as needed, until very finely chopped, about 1 minute; transfer to the bowl of a stand mixer and wipe out food processor. Add veal and pork to bacon and mix with your hands to combine.

Pulse whole garlic cloves and half of onion in food processor until finely chopped. Add one-fourth of meat mixture along with breadcrumbs, milk, coriander, red pepper flakes, allspice, paprika, 1 tsp. salt, and 1/4 tsp. black pepper and process until well blended, about 1 minute. Transfer to bowl with remaining meat mixture. Mix briefly on low speed with paddle attachment until uniform in texture, about 1 minute.

Working one at a time, form mixture into golf ball–size portions (about 3-tablespoonfuls each); roll between your palms, pressing lightly to compact. Place meatballs in a broil proof 11" x 9" baking dish; pour broth over. Cook until meatballs are firm to the touch, 18–20 minutes. Heat broiler. Broil meatballs until browned, about 1 minute.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and toss in a medium bowl with 1 tbsp. oil.

Meanwhile, thinly slice remaining onion half. Heat 1 tbsp. oil in a large skillet, preferably cast iron, over medium. Cook mushrooms, half of sliced onion, and half of chopped garlic, stirring occasionally, until mushrooms are tender and beginning to crisp around the edges, about 5 minutes; season with salt and black pepper. Transfer mushroom mixture to a plate.

Wipe out skillet. Heat 1 tbsp. oil over medium and cook kale and remaining onion and chopped garlic. Cook, stirring occasionally, until kale is tender but not limp, about 4 minutes; season with salt and pepper. Transfer to plate with mushroom mixture.

Wipe out skillet again and heat remaining 2 tbsp.  oil over medium-high. Cook pasta undisturbed 1 minute (you want it to fry in the oil, resulting in lovely crisp edges); toss pasta. Repeat process several times until pasta is well-crisped.

Add sliced garlic and mushroom-kale mixture to pasta; season with black pepper. Cook, stirring occasionally until heated through, about 2 minutes. Transfer pasta to a large bowl. Arrange meatballs on top of pasta and ladle hot cooking liquid over. Top with Parmesan.

Do Ahead: Meatballs can be formed 1 day ahead. Cover and chill.

Share this recipe from Not All Italian Pastas Have a Tomato Base! with your friends and groups

Sea Bass San Sebastian – Haven’t Been There, Done That

Learn how to do Sea Bass San Sebastian – Haven’t Been There, Done That for your friends and family. this revenue from Sea Bass San Sebastian – Haven’t Been There, Done That it is delicious

Make Sea Bass San Sebastian – Haven’t Been There, Done That

You do not have to go to a place, to be inspired by their food. In fact, it’s a lot cheaper, and easier if you don’t. So, as I stated in the into, this Chilean sea bass San Sebastian is the result of a little culinary mind game I play, where I try to invent a recipe that I think could/would be served there, and this is one of those dishes.

I love the technique of spreading a flavored mayo, or aioliover a piece of fish, before roasting it in a very hot oven. Not only does it keep the seafood moist, we don’t have to worry about making a sauce when it’s done. Another advantage is that by simply changing the seasoning of the sauce, we can create countless variations.

This will work with any piece of fish you can cut into a thick chunk, but Chilean sea bass is my favorite choice. By the way, that’s just the name it’s commonly sold by. Its real name is the much less marketable “Patagonian toothfish.” Mmm….toothfish. Due to past overfishing, much of it illegal, Chilean sea bass has landed on lots of “do not eat this” lists, but there are sustainable sources available.

I got mine from Markfoods.com, which is certified by the Marine Stewardship Council (MSC), and the quality was top notch. This is not a sponsored post, but in the spirit of full disclose, the fish seen herein was a complimentary sample sent to me by my friend Kevin, who runs the operation. Regardless, this was one of the best fish dishes I’ve had in a while, and I really hope you give it a try soon. Enjoy!

Ingredients for 2 servings:

1 pound Chilean sea bass filet, cut into two portions

kosher salt to generously season fish

For the sauce/crust:

3 tablespoons mayonnaise

2 teaspoons sherry vinegar

1 teaspoon smoked paprika

1 teaspoon kosher salt

2 garlic cloves, crushed fine

cayenne to taste

whole roasted Marcona almonds for grating, or any other whole almond
2 teaspoons olive oil

1 hot or sweet red or green pepper, sliced

handful halved sun gold cherry tomatoes

Share this recipe from Sea Bass San Sebastian – Haven’t Been There, Done That with your friends and groups

"Unctuous"

Learn how to do "Unctuous" for your friends and family. this revenue from "Unctuous" it is delicious

Make "Unctuous"

I have used this term before in my food descriptions, but not often and in this case, "Unctuous" is the perfect one word description of the seductive flavor of a well prepared veal chop.  Have you ever tasted something so delicious that you closed your eyes automatically finding yourself smiling and thinking how sublime? This is just one recipe out there that will help you experience that feeling again.

Pan-Seared Veal Chops with Citrus-Herb Butter

Ingredients

1/4 cup unsalted butter, softened

3 teaspoons finely chopped fresh herbs, such as thyme, rosemary, chervil, chives, and/or parsley

1 teaspoon lemon zest

1 teaspoon lemon juice

Salt and freshly ground black pepper

2 Veal Chops, patted dry

4 tablespoons olive oil, divided use

1/2 small shallot, finely chopped

1 garlic clove, chopped

1/4 cup white wine

1/4 cup Veal Demi-Glace

Directions

In a small bowl, stir together softened butter, chopped herbs, lemon zest, lemon juice, and a pinch of salt, until well combined. Wrap butter in plastic wrap, forming a 1” log shape; chill for at least 2 hours.

Meanwhile, drizzle chops with 2 tablespoons olive oil and season with salt and pepper. Let stand at room temperature for about 30 minutes.

When ready to cook, heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chops; sear until golden brown, about 3 minutes. Turn chops and continue cooking until an instant-read thermometer inserted horizontally in the center of each chop reads 130 degrees F, about 3 minutes more. Remove chops to a cutting board and allow to rest, loosely tented with foil.

Pour off excess oil, then return the pan to medium-high heat. Add shallots, cook until softened. Add garlic, cook about one minute more. Carefully pour in wine; raise heat to high. Cook until reduced by half, scraping up any browned bits from the bottom of the pan. Add demi-glace; continue cooking until reduced enough to coat the back of a spoon. Remove from heat, whisk in 2 tablespoons of the reserved herb-citrus butter. Taste for seasoning, add salt and or pepper, to taste.

Spoon sauce onto warmed plates, lay chop over top, and garnish each chop with a generous knob of the citrus-herb butter.

Share this recipe from "Unctuous" with your friends and groups

Mushrooms!

Learn how to do Mushrooms! for your friends and family. this revenue from Mushrooms! it is delicious

Make Mushrooms!

Mushrooms are a wonderful ingredient that take a dish to the next level.  With so many different mushrooms available at the stores today, we really have an opportunity to explore them and work their magic in our gastronomical adventures.  Here is one such dish that can be served with something as simple as grits or polenta or a luscious veal chop!

Seared Mushrooms with Garlic and Thyme

Ingredients

Serves 4

2 tablespoons olive oil

12 ounces mushrooms (such as maitake, oyster, and/or king trumpet), cut into large pieces

Kosher salt, freshly ground pepper

4 tablespoons unsalted butter, cut into pieces

2 sprigs thyme

2 garlic cloves, crushed

Directions

Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.

Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms (pan basting) until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.

Share this recipe from Mushrooms! with your friends and groups

Quick and Delicious Luncheon Dish or even for Brunch!

Learn how to do Quick and Delicious Luncheon Dish or even for Brunch! for your friends and family. this revenue from Quick and Delicious Luncheon Dish or even for Brunch! it is delicious

Make Quick and Delicious Luncheon Dish or even for Brunch!

Not everything that looks delicious has to be difficult to make! Take this recipe for example.  Just a few ingredients, easy to understand and make.  The big plus is that it is packed full of flavors and will be welcome at lunch or even better yet.....at your next Brunch~ Toasted, crusty bread topped with sauteed wild mushrooms, kale and ricotta. What could be bad?

Ricotta, Kale, and Mushroom Toast

Ingredients

Wild mushrooms

Garlic

Olive oil

Kale or your favorite hearty green

Fresno chile (with seeds for more heat)

White wine vinegar

Salt and pepper

Ricotta

Country-style bread

Directions

Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp.

Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. 

Season ricotta with salt and pepper and spread onto toasted country-style bread

Spoon mushroom-kale mixture on top.

You could also sprinkle freshly grated Parmesan or mozzarella cheese on top for a little something extra...

Share this recipe from Quick and Delicious Luncheon Dish or even for Brunch! with your friends and groups

Sourdough Bread: Part 2 – The Finished Loaf

Learn how to do Sourdough Bread: Part 2 – The Finished Loaf for your friends and family. this revenue from Sourdough Bread: Part 2 – The Finished Loaf it is delicious

Make Sourdough Bread: Part 2 – The Finished Loaf

Welcome to part two in this series for how to make your own sourdough bread, using nothing more than flour, water, a little salt, and a whole lot of time. 

Yes, making your own sourdough does take a while, but the amount of actual work is minimal, and the bread you’ll get is spectacular…at least in San Francisco. Your results may vary.

While I’ve made sourdough before, I’ve never actually had to provide specific measurements, which is why I’ll credit Northwest Sourdoughonce again, since the amounts below were slightly adapted from there. Speaking of which, anything you’re not sure about after watching this, can be cleared up by visiting Teresa’s amazing channel.

If you don’t have a banneton, you can simply line a similarly sized bowl with a tightly woven cotton kitchen towel, which has been generously coated with rice flour. I’ve used that before, and it works exactly the same. The only difference is the wooden basket “breathes,” unlike a metal bowl, but I don’t think that’s a huge deal.

Since the wild yeast and bacteria that make this bread work vary from one part of the country/world to another, I can’t guarantee you’ll get the same results I did, but nevertheless, I really do think you should try anyway. In fact, if you do have some success, I’d love to see the results posted on Twitter for all to see.  Good luck, and as always, enjoy!

Ingredients for one loaf:

100 grams starter

250 grams water

8 grams kosher salt

394 grams white bread flour

(You’ll also need rice flour for the 10-inch banneton)

- Let ferment for 4 hours, “folding” at the 2 hour mark

- Form loaf and transfer into prepped banneton

- “Retard” dough in fridge for 10-12 hours

- Let rise in warm spot for 3 to 5 hours or until it passes “poke test”

- Bake at 450 F. for 25 to 30 minutes

Share this recipe from Sourdough Bread: Part 2 – The Finished Loaf with your friends and groups

Nothing Better than from the Sea to the Table!

Learn how to do Nothing Better than from the Sea to the Table! for your friends and family. this revenue from Nothing Better than from the Sea to the Table! it is delicious

Make Nothing Better than from the Sea to the Table!

Delicious, fresh, firm, white, flaky are all words that describe a filet of Snapper!  One of the best ways to cook any fresh fish is to do it simply to really enjoy that "taste of the sea".  I am not saying that saucing up a fish is a bad thing, but in warmer months as we are experiencing now, a light sauce not only compliments the fish, but is much more palatable than a rich heavy one....or at least you will walk away not feeling heavy and over stuffed.

Pan-Seared Florida Snapper with Roasted Red Pepper Chili

Ingredients

Serves 4

Pan-seared Florida Snapper

4 (6-ounce) snapper fillets

2 teaspoons cayenne pepper

sea salt, to taste

ground black pepper, to taste

1 cup rice flour

4 tablespoons olive oil

Roasted Red Pepper Chili

1 pound red peppers, roasted, peeled, 

seeded and roughly chopped

2 tablespoons diced shallots

1/2 cup white wine

salt and pepper

Directions

Roasted Red Pepper Chili Sauce

In a large sauté pan, cook all the ingredients over medium heat for 20 minutes.

Puree mixture in a blender until smooth.

Strain for a more refined sauce.

Add salt and pepper to taste.

Pan-seared Florida Snapper

Sprinkle fillets with seasonings then dredge in flour.

Melt butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until golden brown and cooked through.

Remove fillets from skillet and serve with Roasted Red Pepper Chili sauce.

I would serve this beautiful fish with a rice and a vegetable, or alone accompanied by a summery salad.

Share this recipe from Nothing Better than from the Sea to the Table! with your friends and groups

You Might Skip the Chicken!

Learn how to do You Might Skip the Chicken! for your friends and family. this revenue from You Might Skip the Chicken! it is delicious

Make You Might Skip the Chicken!

The cream sauce is just so good, you’ll actually might want to skip the chicken and eat the sauce with a spoon instead! Crisp-tender chicken in the most amazing cream sauce ever.

Chicken with Sun Dried Tomato Cream Sauce

Ingredients

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

1/4 teaspoon red pepper flakes, or more, to taste

1 cup chicken broth

1/2 cup heavy cream

1/3 cup julienned sun dried tomatoes in olive oil, drained

1/4 cup freshly grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 cup fresh basil leaves, chiffonade (leaves layered on top of each other, rolled up tightly then sliced thinly across the roll)

Directions

Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon of butter in the skillet. Add garlic and red pepper flakes and cook stirring frequently until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring sauce to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.

Share this recipe from You Might Skip the Chicken! with your friends and groups