Grilled Pizza

 Prep Time: 30 mins | Cook Time: 25 mins | Difficulty: Easy | Servings:  Serves 4 to 6 

1- 1 lb. store bought pizza, cut in half 

15.5 oz. Jar Marano’s Sauce

1/3 cup plus 1 tbsp. extra-virgin olive oil, plus extra for drizzling 

1 cup Parmesan cheese, grated 

8 ounces fresh whole-milk mozzarella cheese,  torn into bite-size pieces (2 cups) 

3 tablespoons fresh basil, cut into ribbons

Salt and pepper

Add favorite toppings (photo features pepperoni)

 NOTES: Remove dough from refrigerator for 1 hour before. For GAS GRILL: Turn burners to high, cover, and heat until hot - about 15 minutes. (Make sure grates are clean and oiled.) 

 Directions: 

1. As grill heats up, in a small saucepan heat sauce. Cover and keep warm. 

2. In a rimmed baking sheet pour 1/3 cup oil. Place dough on to sheet, and coat both sides 

liberally with oil, then begin to stretch toward edges of pan. 

3. Using hands and fingers, you want to stretch dough as thinly as possible without creating holes. 

4. In one quick motion, lift dough from pan and carefully transfer onto grill. Make sure it lands flat. 

5. Cook until grill marks form and some charring occurs on the edges - 2 to 4 minutes. 

6. Using tongs and spatula, peel dough from grate, rotate 90 degrees and continue to cook until

second set of grill marks appears, 2 to 3 mins. longer. Uncooked side will rise and bubble.

7. Flip dough and cook until second side of dough is lightly charred in spots, 2 to 3 minutes. Using

tongs or pizza peel, transfer crust to cutting board, with first grilled side facing up. 

8. Drizzle top of 1 crust with 1 tbsp. oil and sprinkle 1/2 of Parmesan evenly over surface. 

9. Arrange 1/3 of mozzarella pieces, evenly spaced, on surface of pizza. 

10. Dollop sauce in evenly spaced (1 tbsp. mounds) over surface of pizza. DON’T OVER SAUCE. 

11. Transfer pizza back to grill; cover and cook until bottom is well browned and mozzarella is melted 

3 to 5 mins., checking bottom and turning frequently to prevent burning.

12. Transfer to cutting board, sprinkle with basil, and season with salt and pepper. 

 Prep Time: 30 mins | Cook Time: 20 mins | Difficulty: Easy | Servings:  Serves 4 

½ lb. shell pasta 

1 Slice of hearty bread 

2 tbsp. whole milk 

Salt & Pepper 

1 lb. ground beef 

3 tbsp. veg oil

1 med. onion, chopped fine

15.5 oz. Smokin’ Joe sauce

1 cup shredded Pepper Jack cheese

1.Preheat oven to 350°

2. Cook pasta per box instructions, set aside

3. Put bread in a bowl, add milk, ¼ tsp. salt, ¼ pepper and mix / mash

4. Mix ground beef into bread mixture; combine well

5. Heat oil in a Dutch oven over med. heat until shimmering

6. Add beef mixture and cook, break up; remove from pot when cooked

7. Add onion, ½ tsp. salt, ¼ pepper and cook until onions are softened

8. Add beef mixture back to pot; stir in garlic

9. Add sauce and pasta to mixture, stir

10 Add ½ cheese, mix well

11. Transfer to a casserole dish

12. Sprinkle with remaining cheese

13. Heat in over until cheese melted and dish bubbles

 Prep Time: 20 mins | Cook Time: 1 hr | Difficulty: Easy | Servings:  Serves 4

1 tsp. chili powder (optional) 

1 tsp. paprika

1 tsp. garlic powder 

Salt and pepper 

4 tbsp, extra-virgin olive oil (divided) 

Pork tenderloin (approx. 1 ½ lbs), cut tenderloin  into 3 like-size pieces

1 onion, chopped fine

3 cloves garlic, chopped fine

¾ cup low-sodium chicken broth

15.5 oz. Smokin' Joe sauce, divided

Tuscan Toast:

6 (1-inch) slices rustic bread

1 garlic clove peeled

2 tbsp. extra-virgin olive oil, divided

 Directions: 

1. Preheat oven to 350 degrees.

2. Combine chili powder, paprika, garlic powder, ¼ tsp. salt, and ½ tsp. pepper in small bowl.

Pat pork pieces dry with paper towels and sprinkle all over with spice mixture.

3. Heat 2 tbsp. oil in Dutch oven over medium-high heat until just smoking.

4. Add pork and cook until well browned on all sizes, 7 to 12 min. per side.

5. Transfer pork to a plate, tent with foil.

6. Add 2 tbsp. oil into the Dutch oven. Add onion, salt and pepper, and cook until translucent.

7. Add garlic and cook another minute more. Stir in the stock and 1 cup of sauce and scrape

up any bits on the bottom of pan. Add meat back into pan and cook in oven 30 mins.

8. Check pot every ten minutes. Pork should shred easily.

9. Add remaining sauce, if desired. Taste and season with salt and pepper.

10. Prepare toast: Grill both sides. Rub 1 side of each toast with garlic clove,

drizzle with olive oil.

11. Serve prepared pork over Tuscan Toast.

 Prep Time: 20 mins | Cook Time: 1 hr | Difficulty: Easy | Servings:  Serves 4

8 ounces (hot or mild) Italian sausage, casings removed 

1 red bell pepper, chopped 

1 medium onion, chopped 

Salt and pepper 

1 pound store-bought pizza dough

8 ounces mozzarella cheese, shredded (1 cup)

1 large egg, beaten

Favorite spice mix for topping

15.5 oz. jar Arrabbiata (or favorite dipping sauce)

Directions: 

1. Preheat oven to 375°.

2. Cover a baking sheet with parchment paper and set aside.

3. Cook sausage until no longer pink, about 5 mins., breaking up pieces with spoon.

Leaving any rendered fat in the pan, transfer to a large bowl.

4. Into hot pan, add peppers and onions, lightly salt and pepper, cook until well softened -

about 5 to 7 minutes. Transfer to same bowl as cooked sausage and mix well.

5. Lightly flour surface and roll out dough into a rectangular shape - approx. 12 x 10 inches.

6. Spoon sausage mixture evenly over dough, leaving 1/2-inch border along top and sides.

7. Sprinkle mozzarella evenly over sausage mixture.

8. In a small bowl, beat one egg for egg wash.

9. Brush borders with egg (reserve remaining egg). Carefully, fold bottom third of stromboli

up and in toward middle - Then fold top third of down making sure to cover first fold.

10. Transfer stromboli to prepared sheet, seam side down. Pinch ends and tuck underneath.

11. Brush top of stromboli with remaining egg wash. Using sharp knife, make 4 evenly

spaced 1/2-inch-deep slashes on top of stromboli.

12. Lightly sprinkle with salt, pepper and your favorite spice seasoning.

13. Bake until crust is golden - 30 to 35 mins.

14. Remove and let cool before cutting into 2-inch-thick slices.

15. Heat Marano’s Sauce for dipping and serve warm.

 Prep Time: 20 mins | Cook Time: 1 hr | Difficulty: Easy | Servings:  Serves 4

4 lrg. bell peppers (red, yellow, or orange), trim ½" off tops, core and seeds discarded. 

Salt 

½ cup long grain white rice 5 oz. Monterey Jack cheese,

2 tbps. olive oil 

1 med. onion, chopped fine 

16 oz. ground beef

3 med. cloves garlic, minced

15.5 oz. Smokin’ Joe sauce

5 oz. Monterey Jack cheese, shredded (1 1/4 cups)

Ground black pepper

Directions: 

1. Preheat oven to 350 degrees.

2. PARBOIL PEPPERS: Bring 4 quarts water to boil over high heat. Add 1 tbsp. salt and 4 bell

peppers. Cook until peppers just begin to soften, about 3 or 4 mins. Remove peppers from

pot drain off excess water, and place peppers cut-sides up on paper towels.

3. PREPARE RICE: Follow directions on box. Transfer cooked rice to large bowl; set aside.

4. PREPARE FILLING: Heat 12-inch skillet over medium-high heat until hot; add oil and swirl to

coat. Add onion and cook, stirring occasionally, until softened, about 5 mins.

5. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink.

6. Stir in garlic and cook until fragrant, about 30 secs. Lightly add salt and pepper to taste.

7. Add 6 oz. of sauce, combine all ingredients and simmer until hot.

8. Transfer mixture to bowl with rice; stir in 1 cup of cheese.

9. STUFFING PEPPERS: Place peppers cut-side up in 9-inch square baking dish. Pack filling

into peppers, dividing evenly. Spoon 2 tbsp. of Smokin’ Joe over each filled pepper and

sprinkle with 1 tbsp. of remaining cheese.

10.Bake until cheese is browned and filling is heated through, 25 to 35 mins.

 Prep Time: 20 mins | Cook Time: 1 hr | Difficulty: Easy | Servings:  Serves 4

1 ½ lbs. boneless chicken breast trimmed

Salt and pepper 

¼ cup flour, for dredging 

2 tbsp. extra-virgin olive oil 

1 onion, chopped into ¼” strips, pole to pole 

1 red bell pepper, stemmed, seeded and cut into ¼” strips

 4 garlic cloves, minced

½ cup white wine (optional)

¾ cup chicken stock

15.5 oz Tequila Lime sauce

Handful Italian parsley, chopped

Directions: 

1. Pat chicken dry with paper towels and cut each into 2" pieces.

2. Lightly salt and pepper chicken pieces and dredge in flour.

3. Heat oil in a 12-inch skillet over medium-high heat.

4. Cook chicken pieces until golden brown on all sides, transfer to a plate.

5. Add onion and bell pepper into skillet, season with salt and pepper, and cook until lightly

browned - about 5 mins. Stir in the garlic and cook until fragrant - another minute more.

6. Add the wine and simmer until wine reduces by half. Reduce heat to medium-low

and return chicken to skillet.

7. Add stock and sauce and let simmer, covered, until chicken is cooked through -

about 6 mins. (Stir occasionally.) Sprinkle in the parsley.

 Prep Time: 15 mins | Cook Time: 40 mins | Difficulty: Easy | Servings:  Serves 4 to 6 

1 1/2 pounds sweet, hot, or any combination Italian-style sausage (substitute turkey sausage if preferred)

3 tablespoons extra-virgin olive oil

1/4 cup dry white wine

2 red bell peppers, seeded, cut into thin strips

2 medium onions, peeled and halved, cut into thin strips

Salt and pepper, to taste

6 cloves garlic, minced

Pinch of dried oregano

1/4 teaspoon red pepper flakes (optional)

1 (15 oz.) jar Tomato Basil marinara sauce (or your choice)

2 tablespoons fresh basil leaves, roughly chopped (optional)

 Directions: 

In a large skillet, preferably cast iron, heat 2 tablespoons of oil over medium-high heat. Add sausage links and cook until browned on all sides— about 3 - 5 minutes per side. Remove from skillet, set aside to rest on a plate. At this point, sausages won’t be fully cooked through. 

In same skillet with the sausage renderings, add peppers and onions, and season with salt and pepper. Lower heat to medium-low and sauté vegetables, until you see caramelization forming on the peppers and onions — about 10 minutes. If you prefer lots of caramelization, cook longer. Make a well in the center of the pan and drop in garlic. Pour the remaining tablespoon of oil over the garlic and cook one minute more. Sprinkle in the oregano and stir to combine. Carefully add wine to deglaze pan, and continue simmering until wine has almost evaporated.

Meanwhile, slice sausages diagonally into 2-inch pieces. (NOTE: If your preference is to serve whole sausages, do so.) Add pieces (or whole sausages) back into skillet, along with any accumulated juices. Pour in marinara sauce, cover, and bring to a simmer. Cook until sausages have cooked through completely (whole sausages may take a bit longer). Taste and adjust seasoning, if necessary. Before serving, sprinkle with basil. 

Sausage and Peppers is a highly versatile comfort food for a busy weeknight dinner, weekend lunch, or game-day party. In addition to making delicious hero sandwiches, we sometimes serve it over Pappardelle egg noodles, or add roasted potato chunks for a hearty stew. 

 Prep Time: 15 mins | Cook Time: 60 mins | Difficulty: Medium | Servings:  Serves 4 to 6 

2 lbs. beef tenderloin, cut into 1/2-inch slices 

Salt and pepper 

1/2 cup pine nuts  

1/4 cup extra virgin olive oil 

4 garlic cloves, peeled and smashed 

1/2 cup dry white wine  

24 oz. Marano's marinara sauce  

Fresh basil, torn 

 Directions: 

Lightly season both sides of beef with salt and pepper. Place each slice of beef between plastic wrap. Flatten out beef slices with a meat pounder and remove from plastic wrap. 

Spread a  pine nuts, lightly season with salt and pepper. Roll meat like a jelly roll, with all the ingredients inside.

With butcher twine, tie each roll at opposite ends to keep the ingredients inside.

Coat the bottom of a large saucepan with oil and add smashed garlic cloves. Heat oil until garlic begins to color, then remove garlic from pan and discard. With pan very hot, sear braciole until meat browns on all sides. Leaving heat on medium-high, remove braciole pieces from pan and set on a plate.

Add wine to de-glaze bits of meat stuck to the bottom of the pan and let wine reduce a couple minutes. Return braciole to pan.

Lower heat and add marinara sauce to pan and let simmer for an hour. Add fresh basil just before serving.

 Prep Time: 15 mins | Cook Time: 20 mins | Difficulty: Easy | Servings:  Serves 4

4 boneless, skinless chicken breasts

Salt and pepper to taste 

1 cups AP flour (seasoned with salt and pepper)  

4 large eggs, beaten with 2 tbsp water 

2 cups Panko breadcrumbs 

1 cup vegetable oil 

1-15 Marano's marinara sauce 

1 lb. fresh mozzarella, thinly sliced, or shredded  

1/4 cup Parmigiano, grated 

Preheat oven to 400°. 

Season chicken on both sides with salt and pepper. Prepare three shallow dishes; one with flour; one with egg mixture; one with Panko. Dredge breasts, one at a time, in the flour and tap off the excess; then dip in the egg mixture and let excess drip off; then coat on both sides with breadcrumbs. 

Meanwhile, divide the oil into 2 large sauté pans and heat oil over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides - about 3 minutes per side. Remove from pan and set on paper towels.

Spoon some marinara sauce into a shallow baking dish or ovenproof crocks, just lightly coating bottom. Place breast over sauce and top each with little more marinara sauce, and a slice of mozzarella cheese. Sprinkle each breast with Parmigiano. 

Bake in the oven until chicken is cooked through and cheese is bubbling - about 5 to 7 minutes. Remove from the oven (crocks are hot). Serve with more sauce on the side.

Prep Time: 15 mins | Cook Time: 40 mins | Difficulty: Easy | Servings: Serves 4

1 1/2 lbs. boneless chicken breasts (4 oz. each), pounded thin (about 1/4") 

2 tablespoons butter, unsalted 

3 cloves garlic, minced

10 oz. package fresh spinach, rough chopped

1 medium lemon, juice and zest, separated

2 eggs, beaten

1 cup panko breadcrumbs

8 slices proscuitto, thinly sliced

8 ounces ricotta cheese

1-24 oz. jar Marano's Tomato Limone Marinara

1/4 cup Parmesan cheese, grated

Salt and pepper

Preheat oven to 350 degrees F.

In a large casserole or baking dish, coat bottom with a thin layer of Marano's Marinara, then set aside.

In a medium bowl, combine ricotta, a touch of salt and pepper and lemon zest; set aside  

Place each breast between plastic wrap and using meat tenderizer pound to an even 1/4-inch thickness. It’s okay if there ends up being are a few holes in chicken. Pound all breasts, lightly salt and pepper both sides and set aside.

In a medium pan over medium heat, add butter and garlic. Sauté garlic about one minute — but don't let it brown. Add spinach, salt and pepper, and toss it with the garlic, cooking until all spinach is wilted. Empty the garlic mixture into a bowl and let cool. Once cooled, add to bowl of ricotta mixture and mix well. 

Set up breading station: 

Beat two eggs in a shallow bowl and add lemon juice. Prepare a separate plate with breadcrumbs. 

Dip chicken breast into egg mixture, then coat both side with breadcrumbs. While breaded breast is flat, place a slice of prosciutto on the chicken,  then add about two tablespoons of ricotta-spinach filling on top of prosciutto. Roll the chicken into a tight cylinder and place chicken, seam-side down, in the baking dish with marinara. (If rolls are thick, use toothpicks to keep seams closed.) Repeat with all breasts. NOTE: You can prep the recipe in advance up to this point if you would like.

Bake in preheated oven for 20-25 minutes. When panko looks to be golden brown, remove baking dish from oven. Sprinkle with parmesan, then lightly coat tops of chicken with marinara and return to oven. 

Use a meat thermometer, when chicken reaches 165 degrees, remove from oven.

Serve hot!

 Prep Time: 15 mins | Cook Time: 60 mins | Difficulty: Medium | Servings:  Serves 4 to 6 

2 large (3 medium) purple eggplants (cut 1" thick) 

5 large garlic cloves (sliced thin, on diagonal) 

1 large garlic clove, minced (for Panko topping) 

1/4 cup extra virgin olive oil (plus more for drizzling) 

1/2 cup Panko bread crumbs 

1 teaspoon red pepper flakes  

2 cups marinara sauce (*thick sauce is best) Handful basil leaves, chiffonade  

8 oz. Mozzarella, shredded 

1/4 cup Parmigiano-Reggiano, grated 

1 tablespoon butter, for panko mixture  salt and pepper, to taste 

* to make marinara less watery, pour into a sauce pan, bring to a simmer and cook until sauce thickens.

Preheat oven to 400 degrees F.  

Line two baking pans (cookie sheets) with parchment paper (insures eggplant wont stick to pan, and for easier clean-up). One by one, cut three slits (large enough to fit a garlic slice) into each eggplant round and stuff one thin slice of garlic into each slit. In a single layer, lay eggplant rounds on lightly oiled baking pan. Once rounds are stuffed with garlic and laying on the baking pans, lightly drizzle each eggplant round with oil and season with salt and pepper. Roast until lightly browned and cooked completely through - about 20 to 30 minutes.   

While eggplant bakes, put sauce in a medium sauce pan over medium-low heat. Simmer until sauce is not runny. Keep sauce warm.    

Meanwhile, in a medium sauté pan; add 1/4 cup of oil, butter, and the one clove of minced garlic. Turn stove on medium-low heat and cook garlic until it is blooming - about a minute. Don't burn garlic! To oil/butter/garlic mixture, stir in the Panko and chili flakes, then toast until golden brown. You want to keep it from burning, so stir mixture until everything in pan is evenly coated. Lightly salt the mixture as it toasts. Once browned, remove pan from heat and set aside.  

When eggplant is completely cooked, remove baking pans from oven and let cool so you can handle the rounds. Reuse one of baking pan (using parchment paper) for the final baking process, just reline pan with a new piece of foil.   

BUILD THE EGGPLANT STACKS: Coat the bottom of the baking pan with a thin layer of marinara sauce. Beginning with a larger slice of eggplant, lay it on the baking pan, and top with a little basil, then smear some marinara sauce over the basil, and sprinkle over sauce some shredded mozzarella and a some grated Parmigiano. Top with a second round of eggplant and continue with more basil, marinara sauce, mozzarella, grated cheese, then finally top with tablespoon or two of the Panko mixture. Should make about 6 to 8 stacks. The amount of Panko mixture is according to taste: Some may like a light sprinkling, while others may prefer a thicker crust on top.   

Put the baking pan (with eggplant stacks) back into the 400 degree oven and cook 7 - 15 minutes, or until the cheese is well melted and the eggplant stacks are bubbling hot. (For an extra crunchy texture you can finish under broiler before serving.)  

When serving; drizzle some good olive oil over eggplant stack and/or a little more marinara sauce.

 Prep Time: 20 mins | Cook Time: 1 hr | Difficulty: Easy | Servings: About 16 meatballs

2 tablespoons extra virgin olive oil

1 large onion, chopped

Salt and pepper, to taste

3 cloves garlic, well minced

1 1/2 lbs. ground beef (85% lean)

1/2 lb. Italian sausage (beef or turkey) casings removed

1 2/3 cups Panko

3/4 cup parmesan cheese, grated

5 oz. ricotta cheese 

2 large eggs

1/2 cup milk

2 tablespoons Italian (flat leaf) parsley, chopped

1/2 teaspoon dried oregano 

1 teaspoon dried thyme

1/3 cup vegetable oil, (for frying)

1/2 cup flour, for dredging meatballs

1-24 oz jars Marano's Marinara Sauce

Place a large sauté pan on medium heat and add olive oil. When hot, add onions, pinch of salt & pepper, and sauté until almost caramelized - about  8 to 12 minutes. Make a well in center of pan, add garlic, and cook another minute or two (don't let garlic burn). Remove pan from heat and allow mixture to cool.

Meanwhile, in a large bowl, combine sausage (casings removed) with ground beef. Add Panko, parmesan, ricotta, eggs, milk, parsley, oregano, thyme, and incorporate all ingredients well. 

Add cooled onion mixture to meat mixture. Gently and thoroughly combine all ingredients.  

Let meat mixture rest in refrigerator for thirty minutes to meld flavors. 

Place a large frying pan on medium heat and add vegetable oil. While oil is heating, begin shaping meatballs. Using wet hands, form meatballs into 2-inch round balls. Once oil is hot, lightly dust meatball in flour, then sear on all sides. (Dusting helps form a crust.) Don't overcrowd pan! Fry meatballs in batches. Once a crust forms, remove meatballs onto a plate. NOTE: I prefer to finish cooking meatballs in marinara, but you could continue searing until the meatballs are cooked through. 

TWO METHODS TO FINISH COOKING MEATBALLS:

1. Preheat over to 350°. Coat the bottom of a large baking dish with layer of marinara and add meatballs. Bake for 10 minutes, or until meatballs are cooked through. Marinara helps keep meatballs tender.

2. Pour marinara to a large saucepan over medium heat and add meatballs. Simmer until meatballs are cooked. Meatballs will flavor sauce for a delicious pasta night, or, do like our family and pass around meatballs on a small plates, since it's almost impossible for us to wait for dinner.

 Prep Time: 20 mins | Cook Time: 20 mins | Difficulty: Easy | Servings: 4

4 ( 6 to 8 oz.) top sirloin steaks 

1/2 cup flour 

3 tbsp. extra virgin olive oil 

Salt and pepper, to taste 

4 garlic cloves, smashed 

1 tbsp. unsalted butter

15.5 oz. jar of Bama Red sauce  

1. Place each steak between 2 sheets of plastic wrap and pound to 1/4 inch thick.
2. Pat steaks dry with paper towels and season with salt and pepper.
3. Lightly dredge each steak in flour, shaking off excess.
4. Heat 2 tbsp. oil in 12-inch pan over medium-high.
5. Add garlic cloves and cook 2 mins. Let garlic infuse oil, then remove cloves.
6. Cook 2 steaks until lightly browned, about 2 mins. per side - don't over cook.
7. Add 1 tbsp. oil and repeat with remaining 2 steaks.
8. Remove steaks from pan.
9. Reduce heat to medium-low.
10. Add sauce to pan and simmer.
11. Return steaks to simmered sauce, cook until desired doneness.
12. Add 1 tbsp. butter to pan and combine.

 Prep Time: 25 mins | Cook Time: 20 mins | Difficulty: Easy | Servings: 4

Fish of your choice. We prefer white fish, but can use Salmon, etc. 

Extra virgin olive oil 

Salt and pepper

Lemon (optional) 

15.5 oz. jar of Puttanesca sauce  

1.  Preheat oven to 400 degrees.
2. In a medium saucepan, heat sauce to a low simmer, stirring occasionally.
3. Pat fish dry, then season with olive oil, salt, pepper, and lemon (optional).
4. Place fish in a greased baking dish.
5. Bake fish for approximately 20 minutes, until it reaches the desired cook ness.
6. Plate fish and spoon sauce over it.
7. Server with a starch and vegetable.

 Prep Time: 25 mins | Cook Time: 20 mins | Difficulty: Easy | Servings: 4

4 Chicken Thighs                                                             Garlic cloves, sliced

Salt and pepper                                                                1/4 tsp red pepper flakes

Extra virgin olive oil                                                       15.5 oz. jar of Puttanesca sauce

4 Anchovy Filets, chopped                                         Kalamata olives (optional), sliced

Onions small yellow thinly sliced

1. Season the chicken thighs with salt and pepper.
2. Heat oil in a large deep-sided skillet over medium-high heat.
3. Place the chicken thighs meaty side down in the pan. Let them cook for about 5 minutes to brown.
4. Flip and cook for 5 minutes or so on the other side.
5. Take the browned chicken thighs out of the skillet and set aside.
6. In same pan add anchovies, breakup until dissolved.
7. Add sliced onions and cook for 2 or 3 mins., until they have softened.
8. Make a well in center of pan, add garlic, red pepper flakes, cook for about 1 more min..
9. Add sauce, mix well.
10. Return chicken back to skillet, simmer for 15 to 20 mins., until the chicken is cooked through.
11. Add additional Kalamata olives, if desired.
12. Serve over a starch, and with a vegetable.

Refrigeration: 12 to 24 hours | Prep Time: 10 mins | Cook Time: 2 hours | Servings: 6+ | Difficulty: Easy 

3 lb. beef tenderloin, center cut, trimmed (If serving 8 or more, use a 5 lb. full roast). Have butcher or yourself trim away fat and silver skin. 

1 tablespoon kosher salt for up to 3 lb. roast (2 tablespoons salt per 5 lb. roast)

2 tablespoons vegetable oil

Ground black pepper

 Directions: 

A flawless method and the one we recommend is slow roasting the beef tenderloin at a low temperature to ensure meat is fully and evenly cooked, without drying it out. And then it’s finished by searing all sides in a large skillet to give it a beautiful color and even more flavor.

PREPARE MEAT: The key thing to know when roasting any meat is to have it evenly sized, therefore one end doesn't cook faster than the other. For this reason, I insist on buying a center cut portion. Not all butchers will heed your wish, but a compliment on how dashingly white they keep their apron  works wonders. 

To tie or knot. . .? Most recipes suggest tying beef in one-inch intervals to keep its shape during roasting. I'm not saying they're wrong, but honestly, with smaller roasts I rarely do and have never experienced a problem. That said, if you have kitchen twine by all means do so. On the other hand, with larger roasts, you'll have no choice but to use kitchen twine. See NOTE* below on tying beef. 

PREPARATION: For a 3 pound roast, place on large sheet of plastic wrap and evenly rub beef on all sides with 1 tablespoon salt; it's important to have salt penetrate every surface. Wrap tightly in double layer of plastic and refrigerate for at least 12 hours or up to 24 hours. For larger roasts, use 2 tablespoons of salt with same preparation. This is an important step as it guarantees a perfectly seasoned product. 

ROASTING: Preheat oven to 250 degrees. Adjust oven rack to the middle position. Set wire rack over a rimmed baking sheet. Remove roast from plastic and liberally season with ground black pepper on all sides. Set roast on prepared wire rack.

GAUGING TEMPERATURE: After careful research, I discovered these are the best breakdowns of internal temperatures to ensure a perfect roast. Meat should register 125 degrees (for medium-rare), or 130 degrees (for medium), or 140 degrees (for medium-well) - which translates into cooking times of about 1 hour 20 minutes to 1 hour 40 minutes for smaller roasts, and 1 hour 40 minutes to 2 hours for larger head-end roasts. 

IMPORTANT: Check the temperature of meat about one hour and ten minutes into cooking process, and then again every 5 minutes. You don't want to overcook. Remember there is always carryover cooking once removed from oven, so whatever thermometer reads in oven will rise a few degrees as meat rests. 

Transfer roast to carving board, tent with aluminum foil. Let meat rest for 10 - 15 minutes before continuing to the next step.

Meanwhile, heat vegetable oil in a large skillet over medium-high heat.

After resting, pat roast dry with paper towels. With the pan almost smoking, add roast and sear on all sides until well browned — 5 to 7 minutes. Transfer roast to carving board. 

SERVING: Cut tenderloin into 1/2 inch slices. This meat is so succulent it can be served with a simple butter and thyme sauce, au jus, delicious Burgundy and peppercorn reduction, or any decadent cream sauce. 

*NOTE: For larger roasts, cut tenderloin crosswise at base of head to make 2 roasts. Tuck tail end of second roast underneath by 3 to 5 inches to create more even shape. Tie tucked portion with kitchen twine tied at 1-inch intervals to secure. Basically, you are making two roasts and will cook both on the same rack. 

Prep Time: 15 mins | Cook Time: 40 mins | Servings: 4 servings | Difficulty: Easy 

2 lemons, (1/4 cup lemon juice from one lemon), the other lemon sliced thinly 

4 boneless chicken breasts (1 1/2 lbs.), pounded thin, or sliced in half horizontally 

1/2 cup all-purpose flour, for dredging

4 tablespoons vegetable oil

1 shallot, minced

2 garlic cloves, squeezed through press

3/4 cup dry white wine

3/4 cup chicken stock (low sodium)

3 tablespoons capers, drained and rinsed

3 tablespoons unsalted butter

Handful fresh flat parsley, minced

Salt and pepper

Preheat oven to 200°. 

PREPARATION: Squeeze juice from one lemon into a bowl. Slice the other lemon thinly and set aside. Make sure cutlets are well dried, and lightly season with salt and pepper. Add flour into a plate for dredging. 

COOKING: Add 2 tablespoons oil (just to coat bottom) to a 12-inch skillet over medium-high heat. Make sure oil is shimmering hot. Dredge cutlets in flour, shaking off excess, then, working in batches, lay chicken pieces in hot skillet and cook. Cutlets should sizzle if oil is hot enough. Sauté cutlets, without moving, until lightly browned on first side - about 3 to 4 minutes. Turn cutlets over and brown other side. Transfer cutlets to a baking dish and keep warm in oven. Repeat until all chicken is browned. Inspect drippings in pan and discard any burnt pieces, but leave oil and browned bits in pan and make sauce.

SAUCE: Return skillet to medium heat, and add shallot and cook about 2 minutes until shallot softens. Add garlic and sauté about a minute more. Carefully add wine and deglaze pan; allow wine to evaporate by half. Add chicken stock and lemon slices; increase heat to medium-high, and scrape skillet bottom with wooden spoon to loosen browned bits. After liquid is at a good simmer (not boiling) add lemon juice and let simmer until liquid reduces to about a 1/3 cup. Add capers and stir in butter (be patient and allow sauce to thicken and flavor to concentrate). Add cutlets back to pan and to let them soak in sauce to well coat both sides. Sprinkle in parsley to taste. 

Return cutlets to warm serving plate and spoon sauce over chicken, garnish with lemon slices, and serve immediately.