Cherry Tomato Mozzarella Saute

This is a side dish from the Southwest. It  is fast to fix and full of flavor. The mix of cherry tomatoes and mozzarella pairs well with almost any main dish you can think of.

Seriously...I've never had this before...but it looks delish...I think you should trust the recipe. It's really quite simple.


INGREDIENTS:

2 teaspoons olive oil

1/4 cup chopped shallots

1 teaspoon minced fresh thyme

1 garlic clove, minced

2-1/2 cups cherry tomatoes, halved

1/4 teaspoon salt

1/4 teaspoon pepper

4 ounces fresh mozzarella cheese cut into 1/2-inch cubes

DIRECTIONS:

In a large skillet, heat oil over medium-high heat;

 saute shallots with thyme until tender.

Add garlic; cook and stir 1 minute.

Stir in tomatoes, salt and pepper; heat through.

Remove from heat; stir in cheese.

It can't get any simpler than that....

Enjoy!  Eat Well My friends!

Pangratto Pasta with Pepperoni

Author Emily C. says Blanket your pasta in hearty, spicy, fiery-red pepperoni pangrattato. It's my totally unorthodox version of the classic Italian garnish. The whole dish comes together easily: Make the pangrattato while the water heats. Prepare the sauce while the spaghetti cooks. Top each bowl with the spicy crumbs. In under 20 minutes, dig in at the table.


INGREDIENTS:

For the pasta:

 Kosher salt

12 ounces spaghetti

3 tablespoons olive oil

3 garlic cloves, thinly sliced

3 tablespoons lemon juice, divided

1/2 cup finely grated Parmesan, plus more for serving


For the Pepperoni Pangrattato:

1 tablespoon olive oil

2 1/2 ounces pepperoni (either pre-sliced or the type sold in sticks), medium chop

1/2 cup panko Lemon zest from 1 large lemon

1/3 cup finely chopped parsley (well-dried to keep the crumbs crispy)

DIRECTIONS:

Bring 4 quarts of water to a boil.

1.Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)

2. While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.

3.While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.

4.Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the Parmesan and toss again.

And there you have it...Enjoy!  Eat well my friends!


5.Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.

Chicken Fajitas.

It's been a few weeks hasn't it? Well I'm back...with a nice easy summer meal choice... Fajiatas are the perfect weeknight dinner. Minimal prep and minimal cook time means these can be on your table FAST. Feeling lazy AF? These Slow-Cooker Chicken Fajitas are even less work! Check it out..


INGREDIENTS:

 For the marinade

1/2c. plus

1 tbsp. extra-virgin olive oil

1/4c. lime juice, from about 3 limes 2tsp. cumin

1/2tsp. crushed red pepper flakes

 1lb. boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

3 bell peppers, thinly sliced

1 large onion,

thinly sliced Tortillas, for serving ..


DIRECTIONS:

In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes.

Season chicken with salt and pepper, then add to bowl and toss to coat.

Let marinate in the fridge at least 30 minutes and up to 2 hours.


When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat.

Add chicken and cook until golden and cooked through, 8 minutes per side.

Let rest 10 minutes, then slice into strips.


Add bell peppers and onion to skillet and cook until soft, 5 minutes.

 Add chicken and toss until combined.

Serve with tortillas .

And there you have it...Enjoy!  Eat Well My Friends!