Archive for the ‘Main Courses’ Category

Tasteful Tuesday: Chicken Garlic Pizza

Tuesday, August 25th, 2015

Step out of your pizza comfort zone and try one that features light ingredients and delectable herb butter instead of the standard red sauce. For dinner or for lunch, this will become a family favorite that tastes delicious every time.

What you’ll need:

  • 1 skinless and boneless chicken breast, fried or boiled
  • 2 tablespoons butter or margarine, softened
  • 2 cloves garlic, mincedGarlic Salt & Pepper Shakers
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon dried basil
  • Pizza crust dough
    (either 10 ounce refrigerated or homemade)
  • 2 roma tomatoes, diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated parmesan cheese


  1. In a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool and refrigerate until set.
  2. Cut cooked chicken into strips and preheat the oven to 350°F.
  3. Roll out the pizza dough, place onto a pizza stone or other baking sheet and spread the herb butter over the surface using a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
  4. Bake for 15-20 minutes until crust is browned and center is cooked through. Enjoy!

Tasteful Tuesday: Fried Gnocchi

Tuesday, August 18th, 2015

Full of flavor and quick enough for an easy dinner during the week, this gnocchi recipe is sure to please you and your family – and will make delicious leftovers for the following days.

What you’ll need:

  • 1 tbsp olive oil
  • A pinch of chilies, dried and crushedFried Gnocchi
  • 2 cloves garlic, crushed
  • 1 lb gnocchi
  • 4 oz semi-dried tomatoes, chopped
  • 5 oz black olives, pitted
  • A squeeze of lemon zest
  • Handful of fresh basil leaves, torn
  • 1/2 cup parmesan cheese, grated


  1. Heat the oil in a large frying pan and add the chili and garlic. Cook for about 1 minute.
  2. Add the gnocchi and cook, stirring occasionally, for about 5-7 minutes or until slightly puffed and golden.
  3. Add tomatoes, olives, lemon zest and basil and cook further for about 1-2 minutes.
  4. Stir in the parmesan. Serve, drizzle with a little extra virgin olive oil and garnish with extra basil leaves, if desired. Enjoy!

Tasteful Tuesday: Potato Soup

Tuesday, August 11th, 2015

We are expecting a lot of rain to come rolling through today, and one of the best ways to deal with the cold, wet weather is to get cozy and eat some warm, hearty soup. This Potato Soup will keep you full and toasty throughout the storms, or you can save it for when the weather starts to take a turn for the colder.

Keep Calm Soup BowlWhat you’ll need:

  • 4 red potatoes
  • 2 tsp. olive oil
  • 1/2 cup onions, chopped
  • 2 cloves of garlic, chopped
  • 1 1/4 cups chicken broth
    (we recommend the
    low sodium variety)
  • 3 tbsp. all-purpose flour
  • 2 cups milk
    (we recommend 1% or 2%)
  • 1/4 sour cream
  • 3 bacon slices, halved
  • 1/3 cup cheddar cheese, shredded
  • 4 tsp. green onions, thinly sliced
  • Salt and Pepper to taste


  1. Boil potatoes in a pot of water until tender. Cut in half, cool slightly.
  2. While potatoes are boiling, heat oil in a saucepan over medium-high heat. Add onion and garlic and sauté for approximately 3 minutes, then add broth.
  3. Combine flour and 1/2 cup milk; add to broth with remaining milk and bring to a boil and cook for 1 minute, stirring often.
  4. Remove from heat and stir in sour cream, salt and pepper.
  5. Pan fry bacon until it reaches desired crispiness and crumble.
  6. Coarsely mash potatoes into the soup. Top with cheese, green onions and bacon. Enjoy!