Hi LaNell,

Thanks for stopping by and I'm so glad that you like the Pizza.

Hope That Your Valentine's Day Is Special,

Phil

Hello My Friends,

Show the love with this breaded chicken and homemade creamy tomato sauce. It really is easier than it looks, and no one's going to turn away chicken with two melted cheeses! The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious and the whipping cream gives it a creamy texture that you just can't get enough of.

Homemade Chicken Parmigiana

Ingredients

• 1 tablespoon and 1 teaspoon butter
• 1-1/4 teaspoons minced garlic
• 1/4 cup and 3 tablespoons minced onion
• 1-1/4 (14.5 ounce) cans diced tomatoes with juice
• 3/4 teaspoon sugar
• 1/3 cup heavy cream
• salt and pepper to taste
• 1/4 cup and 3 tablespoons fine dry bread crumbs
• 2 tablespoons and 2 teaspoons freshly grated Parmesan cheese
• 3/4 teaspoon dried oregano
• 1-1/4 egg, beaten
• 2 tablespoons and 2 teaspoons milk
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1 cup shredded Mozzarella cheese
• 1 tablespoon and 1 teaspoon freshly grated Parmesan cheese

Directions

1. Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
2. Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce. Serves 4.

Have A Wonderful Week,

Phil

Hello My Friends,

I must admit right up front that this is not an original Family recipe. This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Pssst...the secret is the sugar (Splenda)! Also, as I am now almost a total vegetarian, for mine, I simply substitute two tablespoons olive oil for the beef.

Kay's Spaghetti and Lasagna Sauce

Ingredients

• 1 (28 ounce) can stewed tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 pound lean ground beef
• 2 yellow onions, chopped
• 2 green bell peppers, chopped
• 5 cloves garlic, chopped
• 1-2 tablespoons white sugar (Splenda)
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

1. Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

I like to keep mine a little bit healthier, so I serve over my Spinach Angel Hair Miracle Noodles. Tastes wonderful and NO extra Calories.

Top the meal off with some traditional style Garlic Bread. Great stuff. For some reason, I never thought to mix olive oil and butter before. That's where the magic is! This quick and scrumptious garlic bread will complement any Italian meal. The melted mozzarella is optional, but delicious!

Toasted Garlic Bread

Ingredients

• 1 (1 pound) loaf Italian bread
• 5 tablespoons butter, softened
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Directions

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once. Serves 10.

Wishing You A Wonderful Weekend,

Phil

Hello My Friends,

Here's a quick and easy meal with lots of flavor and you can put it together in 10 minutes. Sliced polenta is layered with marinara sauce and pesto, and then topped with mozzarella cheese and pine nuts for a beautiful main dish

Pesto Polenta Lasagna

Ingredients

• 1 (18 ounce) package polenta, cut into 1/4 inch thick slices
• 1/2 (24 ounce) jar bottled marinara sauce
• 1/4 cup pesto
• 1/4 cup pine nuts
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish.
2. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
3. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted. Serves 8.

Happy Sunday My Friends,

Phil

Hello Friends,

Add a little something spicy to your nexy Italian dinner! Enjoy this tasty skillet soup made using chicken, beans, pasta and veggies.

Italian Chicken and Bean Soup

1

tablespoon olive or vegetable oil

1/2

pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces

1/2

teaspoon Italian seasoning

2

cans (14 1/2 ounces each) ready-to-serve chicken broth

2

cups water

1/2

cup uncooked small pasta shells

1/2

cup uncooked juniorettes (small spiral pasta)

1

small red bell pepper, coarsely chopped (1/2 cup)

1

can (15 to 16 ounces) kidney beans, rinsed and drained

1

medium zucchini, coarsely chopped (2 cups)

1. Heat oil in 3-quart saucepan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon of the Italian seasoning. Cook and stir 3 to 5 minutes or until browned.
2. Add broth and water. Heat to boiling. Add pasta and bell pepper. Heat to boiling; reduce heat. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender.
3. Stir in remaining 1/4 teaspoon Italian seasoning, kidney beans and the zucchini. Cook 3 to 5 minutes or until zucchini is crisp-tender. Makes 4 servings

Hint: In the Summertime, whenever zucchini and yellow summer squash are plentiful, I always add 1/2 of each for a flavorful soup bursting with color.

Have A Happy Week,

Phil