The Best Pizza in Philly??

I must admit....I live in Philadelphia PA. Born and raised here and I've never heard of The Original Tacconelli's Pizzeria.

As of this writing...I'm eating Pizza..I googled "Best Pizza in Philadelphi and this is the information I got-


Please keep in mind we are a one-man, one-oven operation," notes The Original Tacconelli’s website. "Waiting time may vary." Indeed, this is Philadelphia’s pizzeria célèbre, so expect a wait to match. Especially if you haven’t reserved your dough, in which case you may be waiting until the next day (Tacconelli’s advises that the best time to call is between Wednesday and Sunday after 10 a.m.).

It may not always have been this complicated to get a Tacconelli’s pizza (you have to assume times were simpler back in 1946 when it started serving pizza), but most who have had it will tell you it’s worth the effort.

There are four pies listed on the menu: Tomato (no cheese), Regular (a little cheese and sauce), White (salt, pepper, cheese, and garlic), and the Margerita (fresh basil and mozzarella).

These are wide crusts, liberally sauced and topped, and not uniformly presented. You can choose from a list of toppings to customize your pies (spinach, tomatoes, mushrooms, pepperoni, sausage, sweet peppers, anchovies, onions, prosciutto, basil, and extra cheese), just keep in mind that there’s a three-topping max on each pie, and that some have noted that the owner sometimes prefers to limit it to two. The move here may be the "Signature," which may not be listed: white pizza with spinach and chunks of tomato and garlic. Either way, you may want to bring more folks so you can order more pies. Just a thought.

I'm going to find this place and see for myself and then write a follow up to this...Stay tuned!

Sausage and Pepper Heroes

It's football season and that means Tailgate parties....Nobody gives a tailgate party quite like Philadelphia Eagles Fans...Call me biased....Anyway...My good friend South Philly Johnny gave me this recipe for what he calls Sausage and Pepper Heroes....

You serve these at your next tailgate and you'll be the hero!


Check it out-

INGREDIENTS:

• Olive oil
• 6 Spicy sausages
• 2 Bell peppers, sliced
• 2 Onions, sliced
• 6 Ball Park hot dog buns
• Salt and pepper, to taste

DIRECTIONS:


Coat grill with olive oil or nonstick cooking spray. Place sausages on grill and cook on medium/high heat, turning each sausage once until cooked through, about 12 minutes total. In the meantime, place veggies on grill and cook until soft and slightly charred. If you’re using a griddle, sauté veggies until cooked down.

Toast Ball Park buns and set aside.

Season veggies with salt and pepper and portion into 6 servings. Place each serving into a Ball Park hot dog bun and add a sausage to each bun. Serve with mustard if desired.

See..Simple...

Enjoy!  Eat well my friends....GO_______________________  (Place your team's name on the line!)

Oven Parmesan Chicken with Penne Marinara

Heyyy there...I'm back....Bet you thought I had shut this blog down....No...Was just busy...

Here is a nice romantic Italian meal...Quick Parmesan breaded chicken and a zesty marinara and penne pasta work together for this easy fall dinner.

INGREDIENTS:

1/4cup Italian dressing

1 tablespoon butter, melted

3 tablespoons Progresso™ Italian style bread crumbs

5 tablespoons shredded Parmesan cheese

2 cups uncooked penne pasta (6 oz)

2 teaspoons vegetable oil

2 cloves garlic, finely chopped

1/4 teaspoon red pepper flakes

1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained

1 can (14.5 oz) fire roasted diced tomatoes, undrained

1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)

1/4 cup chopped fresh basil leaves

DIRECTIONS:

• 1.Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• 2. Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• 3. In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• 4. Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Mmmmmmmmmm, doesn't that look good? A Nice Red Wine should be served with it also to compliment the meal...

 Enjoy!  Eat Well My Friends!