Garlic butter parsley oil is brushed on to fresh pizza dough and topped with fresh cheeses and basil. Pizza night has become next level!
Frozen Pizza Dough, I used Aldi’s Mama Cozzi’s brand frozen pizza dough
Avocado oil, enough to coat frozen dough to keep it from sticking, use a neutral flavored oil
2 Tablespoons of butter, I used President’s Brand butter
1/4 cup of avocado oil
2 fresh garlic cloves, crushed
Pinch of garlic powder
1 teaspoon of Parsley flakes
Sea salt, to taste
1 package of Belgioioso Brand Mozzarella Parmesan “Secret“ Pizza Blend Cheese, I used half of a 16 ounce bag per pizza
4 Fresh mozzarella slices, hand torn
Italian seasoning to top the pizza
3 to 4 Fresh Basil Leaves, torn, for garnish
Coat the frozen pizza dough with oil and defrost in the pizza pan. Top with plastic wrap to avoid dry dough. Let the dough defrost in a warm place. I often put my stove on warm mode and place the pizza pan on the back of the stove for fast defrosting.
When dough is ready, press on top of the plastic wrap from the center out, pressing it to the edges of the pan.
Preheat the oven to 500°.
Make the butter garlic parsley oil base. In a small sauce pan add the butter, avocado oil, crushed garlic, garlic powder, parsley flakes, and sea salt on low heat. Do not burn the garlic. Once garlic is fragrant, you are ready to make the pizza.
Use a pastry brush to spread the butter garlic parsley oil to the top of the fresh pizza dough.
Top with the cheeses and Italian seasoning.
Bake in a 500° oven for 13 to 15 minutes or until pizza is bubbly, cheese is melty, and crust is done. Garnish with fresh torn basil.
Thin sliced boneless porkloin cutlets are coated in seasoned flour, eggs and buttermilk, and Locatelli Panko breadcrumbs and fried to a crispy golden brown.
10 Thin sliced boneless porkloin cutlets
1/2 cup of buttermilk
Garlic powder, for seasoning the flour, egg mixture, and Panko breadcrumbs
Paprika, for seasoning flour and Panko breadcrumbs
Sea salt and pepper
Locatelli Romano Cheese, grated, for seasoning Panko breadcrumbs
Fresh Italian Parsley, for garnish
1 cup of flour, seasoned with garlic powder, paprika, salt and pepper
2 cups of Panko breadcrumbs, seasoned with garlic powder, paprika, Locatelli cheese, salt and pepper
Avocado oil for frying
Beat together egg and buttermilk and season with garlic powder, salt, and pepper.
Season the flour with garlic powder, paprika, salt, and pepper. Place in a shallow dish.
Season the Panko breadcrumbs with garlic powder, paprika, Locatelli Romano cheese, salt, and pepper. Place in a shallow dish.
Sprinkle the pork loin cutlets with sea salt.
Using tongs, dip each cutlet into the seasoned flour, then the egg mixture, and then the Panko bread crumb mixture. Put each coated cutlet on a platter.
Heat the oven on the warm setting.
Add the avocado oil to the cast iron skillet. Heat oil on medium high. To test when the oil is hot enough, I add a Panko breadcrumb or two to the pan. If it starts to fry up then the oil is ready to fry the cutlets.
Place each cutlet in the pan, do not overcrowd the pan, I fried four cutlets at a time in my skillet. Flip the cutlets over once they are golden brown on the one side. Once the cutlets are brown on the second side, remove them from the pan. Have a parchment lined tray ready to keep your cutlets warm in the oven while you fry the remaining cutlets.
Season the hot pork cutlets with sea salt and garnish with fresh torn Italian parsley.
Fresh store bought pasta sheets make this homemade cheese lasagna easy and delicious!
Your favorite pasta sauce (in a jar or homemade), I used Botticelli Tomato & Parmigiano Reggiano Sauce and some Victoria Brand Vodka Sauce
2 – 15 ounce containers of Ricotta Cheese, I use Whole Milk
5 Tablespoons of Locatelli Romano cheese, plus more for in between pasta layers
2 cups of shredded Mozzarella Cheese, I used Whole Milk, plus an extra cup for in between pasta layers
2 cloves of garlic, crushed
1 Tablespoon of basil paste
2 Tablespoons fresh parsley, chopped, plus more for garnish
4 fresh basil leaves, torn, plus more for garnish
Salt and pepper, to taste
Fresh pasta sheets, I used O’ Sole Mio Brand Lasagna Pasta Sheets
Heat the sauce in a saucepan until simmering on medium to low heat.
Meanwhile, mix up the cheese filling: the ricotta, Locatelli Romano, mozzarella, garlic, basil paste, parsley, torn basil leaves, and salt and pepper to taste.
Next, ladle sauce to coat the bottom of the lasagna dish. Top the sauce with a layer of fresh pasta noodles, then cheese mixture, sprinkle on some mozzarella and Locatelli on top of the cheese mixture. Then top with sauce.
Repeat the process, noodles, cheese mixture, cheeses, sauce.
When you get to the last noodle layer, top with sauce, some mozzarella, and some Locatelli cheese.
Cover loosely with foil, place the lasagna on a sheet tray in case of any boil over, and bake at 350° for one hour. Once out of the oven, let the lasagna rest for 20 to 30 minutes before cutting. Garnish with fresh torn parsley and basil.
This simple vegetarian chili came together rather quickly for a fast and hearty weeknight meal.
2 Tablespoons of olive oil
1 package of Morningstar Farms frozen Chipotle Black Bean Crumbles
1 small onion, diced small
2 red bell peppers, diced, some in strips
1 – 1 ounce package of Kinder’s Premium Seasoning Woodfired Chili
1 – 15.5 ounce can of pinto beans, rinsed and drained (or use your preferred beans you’d like)
1 – 28 ounce can of crushed tomatoes
1 cup of water
Heat up the pot to medium high heat and add the olive oil. Next, add in the Morningstar Farms Chipotle Black Bean Crumbles and sauté.
Add in the onion and bell peppers, and the Kinder’s Premium Seasoning Woodfired Chili, and sauté a couple minutes on medium high heat.
Add in the pinto beans, the crushed tomatoes, and the cup of water. When it comes to a boil, bring the heat down low to simmer.
Simmer for at least 20 minutes to let the sauce cook down and flavors meld.
Serve with your favorite chili toppings, like cheddar cheese, sour cream, onions, jalapeños, avocado or guacamole, tortilla chips or corn chips. It would also be great served with corn bread or delicious biscuits!
These crispy potatoes are paired with sweet onions and green peppers and are a satisfying breakfast dish or an anytime side dish. Deliciously caramelized and crispy!
2 Tablespoons of olive oil
2 Tablespoons of salted butter
5 Russet Potatoes, diced into cubes, soaked in water to remove starch, then dried
One green pepper, diced
One small onion, diced
Sea salt, pepper, and garlic powder, to taste
Heat up the olive oil and butter in the pan.
Add in the onions, green pepper, and potatoes.
Toss the veggies and potatoes in the oil and butter mixture.
Flatten the mixture out as much as possible in the pan and let sit at medium high heat for five minutes. Stir after five minutes, flatten the potatoes again, and allow them to cook for another 5 minutes. Repeat this process for a total of about 20 minutes, or until your potatoes are golden brown and crispy.
Turn an already delicious Philly soft pretzel into a decadent treat: a CHEESE stuffed pretzel. Add in your favorite melty cheese, I used smoked gouda cheese, to make a delicious gooey treat. Only two ingredients and a couple of minutes in the air fryer, and your snack is ready to eat. 🥨🥨🥨
1 Philadelphia soft pretzel
1/4 cup hand shredded smoked Gouda cheese
Carefully slice the soft pretzel in half with a serrated bread knife, leaving the two halves still attached together lengthwise.
Place the pretzel on parchment paper in the air fryer (I use the Ninja Foodi Air fryer). Put the shredded smoked Gouda cheese on top of both pretzel halves.
Air fry for 3 to 4 minutes at 350°, or until the cheese is melted.
Remove the pretzel from the air fryer, and push both halves back together. Plate it up, slice the cheese pretzel in half on a bias. Eat when still warm.