Flavors of Italy

Tuscan Chicken

2 Large chicken breasts
2 1/2 T rosemary garlic seasoning(GF)
1/2 tsp onion salt
1 T coconut oil
1 large tomato diced or sliced
1/2 C provolone cheese or one slice per each chicken breast

Mix seasonings together and season both sides of the chicken. Heat oven at 350o. Heat coconut oil in the skillet that is oven safe. Heat coconut oil until melted and shimmers. Place chicken in your hot skillet and seer one side of the chicken. Don't mess with the chicken, give it time to brown. Depending on your chicken size, about 6 minutes. Turn your chicken breast to brown on the other side for about 3 minutes. Place 3 slices or dices of tomato on each chicken breast and then put the chicken in the oven and back for an additional 10 minutes. Top your chicken with cheese and brown your cheese under the broiler. 

Recipe adapted from Recipe.com

Winter Veggie Casserole 

1/3 large head cauliflower, cut into flowerets
1/2 small bunch broccoli, cut into flowerets
2 carrots, peeled and sliced into rounds
4 tablespoons butter / I used vegan butter
1/4 cup all-purpose flour / I used a gluten free blend
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk / I used Almond milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) white sharp cheddar cheese
1 tablespoon fresh parsley, chopped
1/2 teaspoon ground paprika
Pinch of ground nutmeg
2 tablespoons butter, melted 

Preheat oven to 350 degrees F. Steam cauliflower, broccoli, and carrots in water just until tender, about 6 minutes. Set aside.

Prepare a two-quart baking dish with nonstick cooking spray. Melt 4 tablespoons of butter in a large saucepan over medium heat. Add flour/GF Flour blend and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking and stirring until cheese is melted. Add cauliflower, broccoli and carrots to cheese mixture and toss to coat.

Spoon into prepared baking dish. In a small bowl combine the bread crumbs parsley, paprika, nutmeg, and 2 tablespoons butter. Sprinkle over casserole and bake for 15-20 minutes or until the casserole is bubbly and browned.

Garlic Cauliflower & Potato Mash

1 large head of cauliflower, cut into flowerets 
5 garlic cloves, peeled and cut into quarters
2 T butter/ I used vegan butter
1/2 C half and half or milk
4 potatoes/ I used red potatoes peeled
1/4 tsp nutmeg
2 T C parsley chopped
salt and pepper to taste

Steam your cauliflower, garlic and potatoes until they are tender. Place your potato and cauliflower in a Cuisinart. Add butter and milk, nutmeg and season with salt and pepper. Combine until mixed well. Do not over mix or the red potatoes will become glutenous and sticky. Remove and place into serving dish and top with your parsley. 


Peasant Mac & Cheese

12 ounces precooked smoked pork or chicken sausage halved lengthwise and sliced 1/4 inch thick (you can substitute the same amount of Italian sausage – just cook and drain it)
2 cups uncooked elbow macaroni/ I used GF brown rice macaroni
8 ounces cream cheese, cubed and softened
1 cup sliced olives 
1/2 zucchini sliced
1 cup shredded mozzarella cheese
1 1/2 tablespoons butter/I used vegan
1 1/2 tablespoons cornstarch
1 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups milk/ I used unsweetened almond milk
1 tomato, sliced thinly
1/2 cup freshly grated Parmesan cheese

Cook elbow macaroni according to package directions as well as the zucchini in the same water but under cook the pasta by 1-2 minutes since it will continue baking in the oven. In a large bowl, combine the sausage, cooked pasta, cream cheese, olives, and mozzarella cheese. In a small bowl, mix cornstarch and spices together.
In a medium saucepan melt the butter, then whisk in flour and spices. Allow the cornstarch/butter mixture to cook without browning for about 30 seconds while whisking/stirring. Slowly add the cold milk and stir until slightly thickened, this may take about 5-6 minutes. Stir constantly to prevent scorching on the bottom of the pan. When slightly thickened, pour the milk mixture over pasta mixture and mix well.
Pour into an 11X7-inch lightly greased casserole dish. Bake covered at 350 degrees for 35 minutes. Remove cover and add tomato slices on top then sprinkle Parmesan cheese over and bake uncovered for 10 minutes more. Let sit for 5-10 minutes before serving.