This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you're ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you'll have these cheesy bruschetta-topped chicken cutlets ...
| | |  | This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you're ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you'll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Continue reading "Cheesy Bruschetta Chicken Cutlets" » | |
 | This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza. Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring. Continue reading "Shaved Asparagus and Potato Pizza" » | |
 | It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends. That's why I love this dough recipe. You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. It is very forgiving. Continue reading "Easy No-Knead Pizza Dough" » | |
 | These baby meatballs are so cute you'll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you'll feel like an Italian nonna! Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It's an easy, hearty meal that everyone will love. Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up. I like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you're in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl. Continue reading "Turkey Meatball Soup with Spinach and Orzo" » | |
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