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Italian Stuffed Cubanelle Peppers
Italian Stuffed Cubanelle Peppers
In a large sauté pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender. Add garlic and cook for about 40 seconds, until fragrant. Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted. Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper. Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big sauté pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
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Grilled Tomatoes with Basil Vinaigrette
Grilled Tomatoes with Basil Vinaigrette
Cut tomatoes in half; thread onto skewers. If tomatoes are large you can put them directly on the grill.
Brush with 1 tablespoon oil; sprinkle with salt and pepper.
Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers (or flipping tomatoes) often.
Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with chopped basil.
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Baked Chicken Milanese with Arugula and Tomatoes
Baked Chicken Milanese with Arugula and Tomatoes
For the Salad:
For the chicken:
In a medium bowl, whisk olive oil and balsamic. Add tomatoes, basil and onions; season with salt and pepper and toss. Set aside at least 10 minutes so the juices combine. Preheat oven to 450°. Place a large baking pan in the oven to get hot. Combine breadcrumbs and grated cheese in one bowl. In another bowl combine olive oil, lemon juice, and pepper .Lightly pound chicken breasts into cutlets, you should have 6. Wash and dry cutlets well with paper towels; season with salt and pepper. Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere. Remove the baking pan from the oven and spray with cooking spray. Place the chicken on the baking sheets and spray with olive oil spray on top. Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden. Remove from the oven and top with arugula and tomato salad on top.
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