15 oz. Loaf French Bread (or use 4-6 individual sub rolls)Olive Oil1+1/4 tsp Italian Seasoning, divided14 oz. Sliced Deli Ham2.5 oz. Turkey Pepperoni (or regular pepperoni)8 oz. Sliced Provolone Cheese1/4 of a Large Head Iceberg Lettuce, sliced thin (5 oz.)1 Large Tomato, sliced in thin rounds (6 oz.)1 Cup Whole Pepperoncinis, stems removed (5 oz.)Italian Dressing (we use Wish-Bone)
Preheat the oven to 375°F.
Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.
Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.
Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.
While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.
Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!
-2 cups shredded creamy mozzarella cheese, such as Kraft®
Directions
Preheat the oven to 350 degrees F (180 degrees C). Spray a 9x13-inch baking dish with cooking spray. Set aside.
Cook sausage in a large skillet over medium-high heat until browned, breaking up clumps with a spatula, about 10 minutes. Drain fat from the skillet. Stir in marinara sauce and set aside.
In a large bowl, combine ricotta, softened cream cheese, sour cream, Parmesan cheese, Italian seasoning, and garlic powder. Add ravioli. Toss to coat.
Spread ravioli in the bottom of the prepared baking dish.
Pour meat sauce over ravioli. Top with mozzarella cheese.
Bake uncovered in the preheated oven until bubbly, about 45 minutes. Allow to cool for 10 to 15 minutes before serving.
-2tablespoons choppedfresh parsley, divided, plus more for garnish
-2tablespoonschopped garlic, divided
-2teaspoons lemon zest, divided
-1tablespoonfreshly squeezed lemon juice
-1/2teaspoonscrushed red pepper, divided
-1/4teaspoonkosher salt
-1/4cuppanko bread crumbs
-2tablespoonsfreshly grated Parmesan cheese
-3tablespoonsunsalted butter, melted, divided
-1lemon, cut into wedges for serving
Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
Use a paring knife to cut lengthwise down vein side of shrimp, cutting almost but not all the way through the shrimp. Remove the vein and gently press shrimp apart to butterfly it.
Combine shrimp, wine, olive oil, oregano, 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper, and salt in a bowl; toss to coat shrimp evenly. Let stand at room temperature for at least 10 minutes.
Meanwhile, combine panko, Parmesan cheese, 2 tablespoons melted butter, and remaining 1 tablespoon parsley, 1 tablespoon garlic, 1 teaspoon lemon zest, and 1/4 teaspoon crushed red pepper in a small bowl; stir until well blended.
Remove shrimp from marinade and place, cut side up, about 2 inches apart on the prepared baking sheet. Top each shrimp with about 2 teaspoons panko mixture, pressing lightly to adhere.
Bake in the preheated oven until shrimp are cooked through, 8 to 10 minutes. Without opening oven, switch oven to broil. Broil until topping is golden brown and crispy, 1 to 2 minutes.
ransfer shrimp to a platter. Stir together lemon juice, remaining 1 tablespoon melted butter and any accumulated juices from the baking sheet in a small bowl; drizzle evenly over shrimp on platter and garnish with parsley. Serve hot with lemon wedges.
In a small mixing bowl, whisk together the extra virgin olive oil, vinegar, garlic, salt and pepper. Toss in the tomatoes and leave to marinate as you continue the recipe.
One by one, lay a chicken breast on a sheet of cling film, then place another sheet on top. Use a rolling pin or mallet to pound the chicken. You want to get it nice and thin (or at least level thickness), but don't go overboard to the point it breaks apart. If you look at the video below, you'll see I took it right to the point it nearly broke apart, so just use that for reference.
In a small pot or bowl, combine Italian seasoning, salt, onion powder, garlic powder and black pepper.
Line up 3 small trays or large shallow dishes: the first with the flour + half of the seasoning mixed in, the second with the beaten eggs, then the third with the Panko + the rest of the seasoning mixed in. One by one, take the chicken and carefully coat it in the flour, then the egg and finish in the Panko. Make sure you thoroughly coat the chicken at each stage, namely the Panko.
Comfortably fill the base of a large pan with the oil, then heat over medium-high heat until a crumb rapidly sizzles (I recommend using a thermometer and getting it to 180C/350F). One by one, fry the chicken for around 3-4 minutes on each side until golden and crispy. Timings will depend on how thick the chicken is (safe internal temp is 74C/165F for reference). Place on a wire rack and finish with a pinch of salt.
Toss the basil and mozzarella through the marinated tomatoes until everything is evenly distributed. To serve, spoon the salad over the chicken and finish with a drizzle of balsamic glaze (work to preference). Enjoy!
Sauté onion in 2 tablespoons butter in a soup pot or Dutch oven until softened.
Add the remaining butter to the pot and heat over moderately low heat until melted.
Stir in ¼ cup all-purpose flour. Cook the onions in the roux, stirring frequently, for two minutes.
Gradually add ¾ cup chicken broth, 1½ cups milk, and ½ cup heavy whipping cream, stirring gently. Bring mixture to a boil; simmer, stirring occasionally until thickened.
Stir in Tabasco sauce or other hot sauce to taste, ½ teaspoon chili powder, 1 teaspoon ground cumin, and ½ teaspoon pepper.
Drain 15 ounces Great Northern beans and 7 ounces diced green chiles.
Add beans, green chiles, chicken, and 1½ cups shredded Monterey Jack cheese. Cook over moderately low heat, stirring occasionally, for 15 minutes.
Add remaining broth as needed until desired consistency is reached.
Mix in ¼ cup sour cream immediately before serving.
Serve with your choice of tortilla chips, cilantro, shredded cheese, jalapeños, tomatoes, and/or green onions as garnishes
15 oz. Loaf French Bread (or use 4-6 individual sub rolls)
Preheat the oven to 375°F.
Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.
Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.
Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.
While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.
Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!