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chicken with prosciutto, rosemary, and lemon

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Boneless, skinless chicken breasts can be a yawn.  Haven’t we all been there?  Looking for a zap of genius to elevate the lowly and overused boneless, skinless chicken to a new level?

Buy skin-on, bone-in chicken breasts – leave the skin on and remove it from the bone.  Have your butcher do it for me if you’d like, but it’s easy to do yourself at home.  I just run my fingers between the meat and bone, and then use a small paring knife to keep cutting the breast away from the bone.

The prosciutto, pine nuts (or pignoli nuts if we want to be fancy and Italian), and rosemary give this dish a decidedly Mediterranean flair and I love the texture that the pine nuts and crispy prosciutto provide.  I like to serve this over a bed of baby arugula greens and a few slices of fresh mozzarella cheese……and leftovers are delicious.

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twice-baked potatoes with crispy shallots

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Who can resist a delicious twice-baked potato?  

Don’t see any hands raised lol.  This dish is when you crave something a little special, when just a regular ‘ole baked potato just won’t do.   Perfect with a steak or swordfish, these can also be made ahead and finished in the oven at a later time.  And the shallots?  YUM.  I would of course probably top anything off with crispy shallots if given the opportunity.

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spicy chicken sausage with cabbage

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Happy Saint Patrick’s Day!  Just a wee recipe for ye lads and lassies today………..it’s a little like Italy meets Ireland in one dish.  Serve over pasta or boiled potatoes and enjoy with a couple of cold ones!  I cooked it in my favorite new pot that I and all attendees at the Big Harvest Potluck food blogger conference in Pennsylvania received last fall – this is the 3.5 quart Covered Chef’s Casserole by Anolon.  Love it, love it, love it.

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pesto-caprese flatbread

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I found this in my recipe queue and since we’re on somewhat of a flatbread kick this week, it’s a good time to get it up on the blog!  It’s another flatbread dish that really doesn’t require a recipe – just have fun using as much or as little of the ingredients as you wish.  I love anything caprese style and if you do as well, this is a keeper.  And simple.  And delicious.  I used the Flatout brand for the flatbreads – six come to a package.  Double, triple, or quadruple the recipe to serve more hungry family or friends!  And I also used the Belgioioso brand pre-sliced fresh mozzarella which tends to be a little thicker and requires a little more baking time so adjust your time accordingly if you are using a thinner cheese.

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greek flatbread with genoa salami and feta

 

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Flatbreads don’t really need a recipe…..just choose your favorite flatbread, add toppings, bake, and enjoy!  I marinated the tomatoes in a flavorful extra-virgin olive oil along with kosher salt, coarse ground black pepper, and a good dose of dried Mediterranean oregano which provided the dish with an extra layer of flavor.  I LOVE feta cheese when it’s baked….the tops of the cheese get lightly golden brown and the taste is sublime – especially paired with the Genoa salami.  Really delicious – give it a try!

 

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