Pizza may top the list of all time greatest foods on Earth and I love making traditional pizzas at home. Here I show you how to make a Tomato & Basil Flatbread pizza that is so easy to make you won’t believe it, and everyone else will think you’re a professional chef. I make flatbread pizzas with pita bread, or sometimes naan, which is a ton easier than raw pizza dough.
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Saltimbocca, in Italian, means "jumps in the mouth", and after tasting this chicken saltimbocca you'll understand why. Traditionally, the recipe is made with veal, but because chicken is easier to get and a bit healthier, I usually make it using boneless skinless chicken breasts.
T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive. I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds.
Bacon and onions just go together really well. So why not on pizza? Making pizza’s at home is always a hit with my family. Partly because, everyone gets to choose their own toppings. For this pizza, I when with a combination of freshly sautéed bacon and green onions, or scallions.
Ribeye steak, is one of my absolute favorites. In fact, I’ve often heard them called “the chefs cut”, because the pro’s prefer them for their great marbling which brings both more flavor and a very tender texture to the meat. These Certified Steak Ribeyes deliver on all points, and I loved making them.
Traditional basil pesto is one of my favorite pasta sauces, and I’m making a spaghetti pesto, or penne pesto every month or two. But I’ve recently added a twist to the traditional version, that I’m absolutely loving…Spaghetti with Broccoli Pesto. Broccoli pesto tastes a bit stronger/more flavorful than the standard basil pesto, and just like the standard, goes great with pasta.
Homemade pizza’s have become a favorite of mine. They are easy to make and the diversiy of ingredients you can use, means that you can please just about anyone’s tastes. For this recipe, I show you how to make what I’m calling my “Chunky Tomato Pizza”. It’s a take on a standard margarita pizza, but instead of a smooth tomato sauce, I keep large chunks of diced tomato in the sauce.
I love a good pesto…but I also love to tinker with recipes, and it’s in that spirt that I made this broccoli pesto. Traditionally, pesto is a very tasty combo of ground, garlic, pinenuts, parmesan cheese, olive oil and…basil. I love it. But I also love broccoli. And I really love the health benefits of eating broccoli, so I fiddled around a bit, and started make broccoli pesto essentially,
I’m not sure why Penne Pesto has become such a classic combination, but I do know that it’s a damn fine pasta recipe. I’ll end up making pesto every few months (generally in large batches and freezing some), as it’s really easy to make, tastes great, and can be used in a ton of different ways. For this recipe, I’ll show you how to toss the fresh pesto sauce with some penne pasta, a bit of oli