chicken enchiladas with roasted tomatillo sauce

Loosely based on Tyler Florence’s Chicken Enchiladas with Roasted Tomatillo Salsa recipe 1.5 lbs skinless chicken thighs with bones ( I used 12)* 4 jalapenos, chopped 2 cloves of garlic, chopped 1 tbsp ground cumin 1 tsp oregano 3 cups of water 2 tbsp olive oil 8 tomatillos, chopped 1 cup of grated Monterey Jack … Continue reading →

zucchini, basil and romano frittata

Ingredients 1 tbsp olive oil 1 onion, chopped 2 zucchini, thinly sliced 2 cloves garlic, minced 2/3 cup milk 5 eggs 1/3 cup grated romano 10 basil leaves, finely chopped 1/2 tsp cayenne freshly ground black pepper Preheat oven to 350 degrees. Heat olive oil over medium heat. Saute onion, zucchini and garlic until soft. … Continue reading →

fritto misto vegetariano

Ingredients 1 cup panko 2 eggs, beaten 1/4 tsp cayenne pepper 1/2 cup flour 1 eggplant, sliced 1/2 inch thick 1 medium zucchini, sliced 1/2 inch thick 8-10 okra, sliced 1/2 inch thick olive oil and butter for frying Method Stir cayenne pepper into beaten egg. Dredge okra, zucchini and eggplant in flour, dip in … Continue reading →