SWEET POTATO QUINOA

Sweet Potato Quinoa

10

Minutes Prep Time

25

Minutes Cook Time

2

Servings

INGREDIENTS

1 tablespoon olive oil
1 medium sweet potato, diced
¼ cup onion, diced
1 medium Granny Smith apple, diced
1 tablespoon curry powder
1 cup quinoa
2 cups vegetable stock
1 cup English peas, cooked

INSTRUCTIONS

1. Heat saucepan over medium-high heat, add olive oil, onion and sweet potato; sauté until onion starts to soften, about 3 minutes.

2. Add the apple and curry powder and continue to cook for 2 minutes.

3. Stir in the quinoa until completely incorporated.

4. Add the broth and bring to simmer; cover and cook at low simmer for 20 minutes.

5. Add the peas, and continue to cook uncovered approximately 2 more minutes.

6. Serve.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

SPICY CORIANDER YELLOWTAIL TUNA

Spicy Coriander Yellowtail Tuna

15

Minutes Prep Time

5

Minutes Cook Time

2

Servings

Yellowtail tuna seared with a spicy coriander crust is on the menu with Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

4 teaspoons ground coriander
1 teaspoon white pepper
1 teaspoon black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon dry mustard
2 teaspoons paprika
2 teaspoons salt
2 teaspoons powdered ginger
1 teaspoon soy sauce
1 teaspoon sweet chili sauce
1 tablespoon olive oil
8 oz portion yellowtail tuna

INSTRUCTIONS

1. Mix all spices together for spice blend. Set aside.

2. Combine soy sauce and sweet chili sauce and coat tuna on all sides. Let tuna sit in refrigerator for 15 minutes.

3. Season tuna with spice mixture, ensuring tuna is completely covered.

4. Heat pan to high, add olive oil and sear tuna until crust appears (about 1 minute per side).

5. Remove tuna from pan and let rest in refrigerator 10 minutes.

6. Slice tuna thin and serve.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

ROMAN CHICKEN

Roman Chicken

10

Minutes Prep Time

20

Minutes Cook Time

2

Servings

Airline chicken breasts are seared crispy and then finished with a light Roman sauce by Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

1 oz olive oil
4 6-oz chicken breasts, skin on
2 teaspoons garlic, minced
3 anchovies
1 tablespoon rosemary
1 oz. white balsamic vinegar
1 cup chicken stock
Salt and pepper

INSTRUCTIONS

1. Preheat oven to 350°F. Season chicken breasts with salt and pepper. Heat oil in frying pan and add seasoned chicken breasts (skin side down) and cook until the skin starts to turn golden brown, turn and cook for an additional 2-3 minutes.

2. While chicken is cooking, chop the anchovies with rosemary.

3. Transfer chicken from pan to oven-safe pan and cook until 165 degrees (about ten minutes).

4. In hot frying pan, add the garlic and anchovy mixture; cook for 1 minute or until garlic softens. Deglaze the pan with the vinegar, scraping all the browned bits. Add chicken stock and bring to simmer, cook 5 minutes.

5. Serve chicken topped with sauce.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

CRAWFISH ETOUFFEE

Crawfish Etouffee

10

Minutes Prep Time

25

Minutes Cook Time

4

Servings

A Louisiana etouffee is a dish made with roux and shellfish like this rich crawfish etouffee by Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

1 oz. olive oil
1 ½ cups onion, diced
1 cup celery, diced
¾ cup green bell pepper, diced
2 teaspoons garlic, chopped
1 tablespoon paprika
¼ teaspoon white pepper
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
1 ¼ pounds crawfish
3 tablespoons butter
½ cup scallions, chopped
2 tablespoons basil, chopped
1 tablespoon parsley, chopped

INSTRUCTIONS

1. Heat oil in sauce pan over medium heat, add onions, celery, bell pepper and garlic. Cook until soft, about 5 minutes.

2. Add paprika through cayenne pepper and incorporate completely; sautée for about 1 minute.

3. Add flour and stir until incorporated.

4. Add seafood stock and stir until fully incorporated with no lumps. Bring to simmer and add crawfish. Simmer for 10 minutes.

5. Finish with butter, scallions, basil and parsley. Serve over cooked rice.

NOTES

All recipes are courtesy of Chef Mike Beadles.
Mike Beadles is the head chef of the Tampa Bay Buccaneers.
Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.
By Chef Mike Beadles

PUMPKIN PROCAKES

Pumpkin ProCakes

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ cups flour (½ white and ½ whole wheat)
1 scoop unflavored protein powder
2 ½ teaspoons baking soda
2 ½ heaping teaspoons baking powder
1 ½ teaspoons salt
2 eggs
2 ½ cups low-fat or reduced fat milk
1 ½ teaspoons vanilla
6 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
Splash of vegetable oil

INSTRUCTIONS

1. Combine all dry ingredients and mix together.

2. Add wet ingredients and whisk until just combined (don’t over mix the batter or it will cause your pancakes to be dry and chewy).

3. Heat skillet to medium-hot heat.

4. Use nonstick cooking spray to coat skillet and let skillet heat up for 1-2 minutes.

5. Drop desired amount of batter onto hot skillet and cook until bubbles form.

6. Flip when there are equal bubbles throughout the pancake. Cook another minute before done.

NOTES

A Florida Athletics Dietary Nutritionist (works with UF athletes as a sports performance nutritionist) contributes to this series, so these recipes are not only quick but super healthy.

CORN AND LENTIL SALSA

Corn and Lentil Salsa

5

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ c. corn salsa: Equal parts corn, red peppers, and onion
¾ c. brown lentils

INSTRUCTIONS

1. Rinse the lentils in a colander and pick out any shriveled lentils or non-lentils.

2. Put lentils in a saucepan and just cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a simmer.

3. Cover the pan and allow to simmer for about 15 min. or until lentils are tender, but not mushy.

4. Drain lentils with a colander. Place lentils in a large bowl.

5. Mix in the corn salsa and serve with tortilla chips.

PROTEIN-PACKED PEANUT BUTTER CUPS

Protein-Packed Peanut Butter Cups

15

Minutes Prep Time

15

Minutes Cook Time

4-6

Servings

INGREDIENTS

Melted coconut oil or coconut oil spray
1 ½ cups dark chocolate chips
¾ cup of natural peanut butter (with oil separation!)
Vanilla or unflavored whey protein powder

INSTRUCTIONS

1. Lightly coat muffin tins (12 muffins or 24 mini-muffins) with coconut oil.

2. Start with only ¾ c. of the dark chips over low-medium heat until melted, stirring continuously.

3. Spoon a thin layer of melted chocolate into each cup. Place in the freezer for about 10 min., or until solid.

4. In the meantime, slowly mix the protein powder in with the peanut butter until you get a desired consistency (usually pretty thick), approx. 1 scoop (20 grams).

5. Begin melting the remainder of the dark chocolate chips (¾ c.)

6. Take the muffin tins out of the freezer and flatten about a spoonful of peanut butter mixture in each muffin cup. Put melted chocolate over the peanut butter.

7. Place in the freezer until hardened.

8. Use a spoon around the edges to easily pop-out each peanut butter cup.

STUFFED BURGERS

Stuffed Burgers

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

1lb 90/10 ground beef or ground turkey
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (or 1 clove minced garlic)
½ teaspoon onion powder (optional)
Stuffing(s) of choice
Toppings of choice

INSTRUCTIONS

1. Preheat stove-top pan to medium-high heat (remember to use cooking spray).

2. In a bowl, mix together meat and seasoning.

3. Separate meat into 8 thin, equal patties.

4. Place stuffing on top of 4 patties, leaving room around sides.

5. Place the remaining 4 patties over each of the stuffing-topped patties. Pinch sides together, making sure there aren’t any holes where stuffing could spill out.

6. Once the pan is hot, place patties on pan for 4-6 min. per side, or longer if you prefer well-done (internal temp of 155°F).

7. Burgers can be served by themselves, or with toppings and buns.

NOTES

STUFFINGS

1. Low-fat cheese is always a good option: cheddar, mozzarella, pepper jack, goat cheese, etc.

2. Suggested veggies: avocado, mushrooms, onion, or jalapeño (with seeds removed).

TRY THESE FLAVOR COMBOS

• Caramelized onion & Pepper jack cheese

• Mushroom & Swiss

• Pineapple & Mozzarella

• Sautéed bell pepper & Provolone

• Pico de gallo & Cheddar

• Spinach & Goat cheese

BBQ CHICKEN PIZZADILLA

BBQ Chicken Pizzadilla

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

Flat tortilla wrap
BBQ Sauce
Reduced-fat shredded mozzarella cheese
Diced purple onion
Diced red pepper
Roasted corn
Slow cooker BBQ chicken
Italian spices

INSTRUCTIONS

1. Heat olive oil in a non-stick pan over low heat. Place tortilla in pan.

2. Spread BBQ sauce on half of the tortilla. Sprinkle with onion, red pepper, corn, and chicken, and top with cheese.

3. Flip the other half of the tortilla over, creating a half moon shape.

4. Cook until crisp on one side and then flip to brown the other.

POTATO CRUSTED ZUCCHINI FRITTATA

Potato Crusted Zucchini Frittata

15

Minutes Prep Time

20

Minutes Cook Time

2

Servings

INGREDIENTS

4 medium russet potatoes, 1 lb. total, peeled
6 eggs
2 tablespoon water
6 tablespoon extra virgin olive oil
2 cups chopped zucchini
2 cups chopped onion
1 cup shredded cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Slice potatoes thinly and place them in a bowl, cover with water, and let sit.

3. Beat the eggs with water, salt, and pepper until fluffy. Place to the side.

4. Heat iron skillet over medium heat. While heating, drain the sliced potatoes in a colander.

5. When the skillet is hot, pour olive oil in. Spread potato slices into the bottom, forming an even layer. They should sizzle.

6. Cover the skillet with a lid and reduce heat. Let the potatoes cook for 2 min. Uncover. Spread the chopped zucchini and onions evenly across the top of the potatoes in a single layer. Cook for 1 min., or until the zucchini is tender.

7. Pour eggs evenly across the top of the veggies and sprinkle with cheese.

8. Place skillet into preheated oven and cook for 10-12 min., or until a knife inserted in the center comes out clean.

9. Remove the frittata from the oven and let it cool for 5 min. on the stovetop.

SPAGHETTI SQUASH CASSEROLE

Spaghetti Squash Casserole

10

Minutes Prep Time

40

Minutes Cook Time

4

Servings

INGREDIENTS

1 spaghetti squash
1 pound lean ground turkey
1 jar pesto sauce (or other sauce)
1 bag of shredded Italian cheese
Olive oil
Spices

INSTRUCTIONS

1. Heat oven to 400 degrees F.

2. Slice squash in half lengthwise and scoop out the seeds. Place squash cut-side down on baking pan and roast for approx. 30 min.

3. While squash is roasting, heat a pan with olive oil on the stovetop to medium and sauté the ground turkey. Season well with salt and pepper.

4. When the squash is done, take it out of oven and use a fork to scrape out the spaghetti pieces. Add these to the pan with the turkey.

5. Mix in sauce and cheese to taste.

SHRIMP AND CHEESY GRITS

Shrimp and Cheesy Grits

15

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Here’s a recipe that’s quick and delicious from the Tampa Bay Buccaneers Executive Chef. Watch the video to learn how to prepare this entree that’s sure to please. Your family and dinner guests will be glad you did. Don’t be surprised when they ask for it again. Grab the ingredients and get cooking.

INGREDIENTS

1 lb. shrimp, peeled and deveined
1 clove garlic, chopped
1 oz. lemon Juice
2 oz. olive oil
1 tablespoon Cajun seasoning
4 cups water
Salt to taste
1 cup grits
2 tablespoon butter
2 cups Cheddar cheese, shredded
2 tablespoon parsley, chopped
½ cup scallion greens, chopped

INSTRUCTIONS

1. Mix together garlic, lemon juice, oil and Cajun seasoning. Add shrimp and marinate.

2. In a medium sauce pan bring the water and salt to a boil. Add the grits. Cover and reduce heat to a simmer according to package directions. Stir the grits occasionally. When done, stir in the butter and cheese. Keep warm till service.

3. Place the shrimp on a hot grill. Cook for 2 minutes and turn the shrimp. Cook until the shrimp is firm and turning pink.

4. Spoon the grits onto a plate or bowl, add the grilled shrimp and top with parsley and scallions.

MUSTARD BARBECUE SALMON RECIPE

Mustard Barbecue Salmon Recipe

10

Minutes Prep Time

30

Minutes Cook Time

2

Servings

Here’s another recipe that’s fast and tasty from the Tampa Bay Buccaneers Executive Chef. Watch the video as Chef Beadles shows you how to prepare this crowd-pleasing entree. Your family and dinner guests will be glad you did. Make a quick trip to the store to pick up the ingredients and try it for dinner tonight.

INGREDIENTS

LOW COUNTRY MUSTARD BBQ SAUCE

1 cup yellow mustard
⅓ cup cider vinegar
⅓ cup dark brown sugar
2 tablespoon honey
¼ cup ketchup
1 teaspoon cracked black pepper
1 teaspoon salt
¼ teaspoon white pepper
Pinch of ground chipotle pepper

SALMON

1 lb. salmon filet
1 tablespoon olive
Salt and pepper to taste
Low Country Mustard BBQ Sauce

INGREDIENTS

1. Brush salmon filets with oil and season with salt and pepper.

2. Grill salmon for 4-5 minutes.

3. Turn over the salmon and brush with the mustard BBQ sauce. Cook for 3-5 minutes till opaque and firm.

4. Serve with extra sauce on side.

5. Combine all ingredients in sauce pan. Bring to a simmer and simmer for 30 minutes.

LOCAL VEGETABLE STIR FRY

Local Vegetable Stir Fry

10

Minutes Prep Time

10

Minutes Cook Time

3

Servings

Watch our video of Chef Tyson Grant preparing a tasty vegetable stir fry made from locally grown produce. It’s quick and easy and oh so yummy. Get your kids involved in washing and prepping the ingredients because this is one veggie dish that they’ll enjoy, too.

INGREDIENTS

2 to 3 cups of a mix of fresh local vegetables, (green beans, heirloom carrots, radishes, red bell pepper, spinach, bok choy).
1 tablespoon each canola and sesame oil
1 tablespoon fresh ginger, coarsely chopped
2 to 3 tablespoons stir-fry sauce
Juice of ½ lemon

INSTRUCTIONS

1. For the stir-fry sauce, whisk together 1/4 cup each mirin, soy sauce, sweet chili sauce and 1 tsp. corn starch to thicken. Set aside.

2. Heat canola and sesame oil in large pan or wok over high heat.

3. Add ginger to season oil. Cook for 1 minute.

4. Start adding hardest vegetables to pan, being sure not to crowd

5. vegetables. Sauté on high 2 to 3 minutes.

6. Continue adding one vegetable at a time finishing with the leafy

7. vegetables. Sauté additional 1 to 2 minutes.

8. Drizzle vegetables with stir-fry sauce and lemon juice, continue cooking another minute or two.

9. Serve alone as a side dish or over steamed jasmine or basmati rice, or cooked rice noodles.

FLORIDA KEYS LOBSTER TAIL OVER TEQUILA BUTTER BLISTERED TOMATO LINGUINE

Florida Keys Lobster Tail over Tequila Butter Blistered Tomato Linguine

20

Minutes Prep Time

30

Minutes Cook Time

2

Servings

DOWNLOAD PRINTABLE RECIPE

INGREDIENTS

2 spiny lobster tails
1 package of linguine
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
6 tablespoons stick salted butter
2 teaspoons minced garlic
¼ cup white tequila
¼ teaspoon grated lime zest plus 1 tablespoon freshly squeezed lime juice
2 teaspoons finely chopped cilantro leaves
1 small package of halved cherry tomatoes

INSTRUCTIONS

1. In a large pot, cook pasta according to package directions. Meanwhile mince the garlic, cilantro, and half the tomatoes.

2. In a small pot, fill about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobster tail into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 8 to 10 minutes (size will determine if lobsters will take longer or shorter in cook time), until the shells turn from mostly blue and gray to red and pink in area with the tail meat becoming firm and opaque when checked.

3. Heat a large skillet over medium heat. Add the olive oil then the butter to the skillet. When the foaming subsides, raise the heat to high and add the tomatoes into the skillet. Cook the tomatoes, without moving them, for 1 minute. Add the garlic and cook for 1 minute.

4. Monitor the color of the butter so that it become a shade darker and starts to turn golden brown. Pour in the tequila. Slowly tilt pan up to flame to flambé. Boil the liquid until slightly thickened, about 30 seconds and alcohol has burned off. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lime zest & juice and cilantro into the sauce.

5. Add the drained, cooked pasta into the skillet and toss the sauce into the pasta, season with salt and pepper to taste and toss to combine.

6. Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife to remove the shell.

7. Twirl pasta with a fork or cooking tweezers, to gently place onto plate

8. Divide the pasta among the plates and top the pasta with the lobster tail and

9. add remaining pasta sauce over the lobster tail

10. Finish with a pinch of extra cilantro and lime zest

DID YOU TRY THIS RECIPE?

We would love to see your creation!

Follow TECO Peoples Gas on Instagram, take a photo, and tag it #flavoredbyflame.

BEEF ENCHILADA DIP

Beef Enchilada Dip

5

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Did someone say enchilada? Make this quick beef enchilada dip, grab some chips and call it gameday! Cooking with natural gas allows instant temperature adjustment to brown your beef and bring your enchilada sauce to a perfect boil. Chomp on This is brought to you by the University of Florida Gators and Peoples Gas.

INGREDIENTS

1 tablespoon olive oil

1 pound ground beef

1 1/2 cups enchilada sauce

1 cup canned sweet corn

1 (4.5-ounce) can chopped green chiles

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar cheese, divided

Salt and black pepper, to taste

Tortilla chips, for serving

INSTRUCTION

1 .Heat olive oil in a saucepan over medium-high heat.

2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste.

4. Place dip into a serving bowl, add remaining cheeses and microwave until cheese melts. Let cool 5 minutes before serving.

OR

5. Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.

6. Divide the filling evenly into the ramekins and top with remaining cheeses.

7. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.

CAST IRON SEARED NEW YORK STRIP STEAK

Cast Iron Seared New York Strip Steak

15

Minutes Prep Time

10

Minutes Cook Time

1

Servings

In this video, Chef Tyson Grant from St. Petersburg’s Parkshore Grill shows you how to prepare a truly mouth-watering New York strip steak. The secret is to sear it first in a cast iron pan. The result is incredibly delicious!

INGREDIENTS

2 to 2 ½ inch thick Niman Ranch New York Strip*
Kosher salt and fresh-cracked black pepper
2 large cloves garlic, coarsely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon butter

INSTRUCTIONS

1. Season steaks on both sides liberally with salt and pepper.

2. Let steak reach room temperature.

3. Heat cast iron skillet on high heat until slightly smoking.

4. Add steak to pan and sear without moving for 4 to 5 minutes.

5. Flip steak and sear on all sides until browned, reduce heat to medium.

6. Add garlic, thyme, rosemary and butter to the pan.

7. Baste steak with melted butter and drippings from pan. Finish slow searing on medium heat for 2 to 3 minutes.

8. Remove steak and allow to rest on platter 5 minutes before serving.

NOTES

*Niman Ranch meats are available at select markets and online at nimanranch.com.

Recipe courtesy of Chef Tyson Grant, Parkshore Grill, St. Petersburg, FL.

CHICKEN FRIED NEW YORK STRIP STEAK

Chicken Fried New York Strip Steak

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.

INGREDIENTS

STEAKS

4 New York strip steaks, 6 oz., cleaned of fat & sinew
¾ cup flour, seasoned with salt & pepper
2 eggs, beaten

GRAVY

1/3 cup flour
3 ½ cups whole milk
1 teaspoon of white truffle oil

INSTRUCTIONS

1. Preheat a large cast iron skillet with a ¼ inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.

2. Coat steak in the seasoned flour. Shake off excess and dip in eggs. Return steak to flour for a final dredge before frying.

3. Place steak into oil & cook on both sides until golden brown.

4. When cooked, remove from pan and place in 200 degree oven to keep warm while you make the gravy and vegetable.

5. Pour off the oil, reserving 2 oz.

6. Place 2 oz. of the oil back to the skillet.

7. Sprinkle the 1/3 cup flour evenly into the oil, forming a roux.

8. Whisk the flour into the oil.

9. Cook the roux until it becomes a light brown color.

10. Pour in the 3 ½ cups of milk, whisking constantly. Continue to cook, whisking, until the gravy is free of lumps. Cook a few minutes to remove the starchy taste. Season well with salt & pepper.

11. Stir in white truffle oil.

NOTES

Serve this steak with mashed Yukon Gold potatoes, gravy and Brussels sprouts, or another vegetable of choice.

Executive Chef Greg Richie, Soco, Orlando

As seen on The Daily Chew

GARLIC OLIVE OIL PASTA

Garlic Olive Oil Pasta

10

Minutes Prep Time

15

Minutes Cook Time

6

Servings

This quick and easy recipe for Garlic Olive Oil Pasta delivers a delightful dish that can stand on its own as an entree or serve as a side with meat, poultry or fish. The ingredients are ones you probably already have in your pantry and refrigerator. Give it a try. We think you’ll be pleased.

INGREDIENTS

1 pound box thin spaghetti
4 tablespoons olive oil, divided
5 garlic cloves, minced
1 Roma tomato, diced
1 tablespoon fresh basil, julienned
Salt and pepper to taste

INSTRUCTIONS

1. Cook spaghetti until al dente according to package directions (do not omit salt). Drain and toss with 1 tablespoon olive oil.

2. Heat large sauté pan on high and add 3 tablespoons olive oil. When hot, lower to medium and add garlic, season with salt and pepper.

3. Saute garlic for 1 to 2 minutes, stirring frequently.

4. Add pasta to the garlic in pan and toss. Remove from heat.

5. Stir in tomato and basil and serve.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, Florida.

ALESSI'S CHICKEN CACCIATORE

Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

1. Preheat oven to 350⁰F.

2. Liberally season chicken with salt and pepper.

3. Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.

4. While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.

5. Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.

6. Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.

7. Add the browned chicken and coat evenly with sauce.

8. Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.

9. While chicken is in the oven, prepare the risotto according to package directions.

10. Serve each chicken thigh on prepared risotto, top with sauce.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.