Baked Crisp
Pecorino Romano Chicken Chicken Polenta Casserole Homemade Chicken Nuggets Indoor BBQ Chicken Light Chicken and Dumplings Sloppy Janes Spiced Agave Chicken Turkey Pumpkin Chili
Baked Crisp
Pecorino Romano Chicken Chicken Polenta Casserole Dilled Salmon Cakes Easy Chicken Enchiladas How to Make a Panini (sans Press) Indoor BBQ Chicken Italian Polenta with Sausages Lentils & Sausages Mom's Chicken Pot Pie Pan-Fried Rock Fish Pulled Pork Sandwich Sloppy Janes Spiced Agavze Chicken Stuffed Bell Peppers Taco Pasta Toss Turkey Meatball Subs Turkey Pumpkin Chili
Not exact matches
1 lb dry mayocoba beans 6 cups
chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated
pecorino Romano cheese
I used
chicken broth and
pecorino romano because that's what I had on hand and it tasted fantastic.
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package
chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated
pecorino romano cheese
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups
chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or
Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or
Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely chopped medium onion + 4 thinly sliced garlic cloves + 4 c
chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small basil sprig + cooked fusilli, for serving + grated
Pecorino Romano, for garnish
We have hot
chicken sandwiches (Frank's hot sauce on the
chicken, LOTS of bleu cheese on toasted whatever - bread - I - have - on - hand, lettuce and tomato),
chicken alfredo (I just add a bit of pressed garlic and pepper to the pan when the
chicken is almost done, throw in some cream, let it simmer and reduce, then add a bunch of finely grated parm, asiago,
pecorino romano, or whatever I have), and then an absolute favorite: lemon pepper
chicken on Greek Salad.
kosher salt 2 medium cloves garlic, minced 1 1/4 cups orzo (I use whole wheat) 2 1/2 cups homemade or low - sodium
chicken broth 1 cup frozen peas 1 cup freshly grated Parmesan cheese (or
Pecorino Romano) 2 Tbsp.
Italian
chicken sausage (or turkey or pork), casings removed 2/3 cup grated Parmesan or
Pecorino Romano cheese (I used a combination of the two) 6 oz.
ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or
chicken stock 1 1/4 cup
Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste) SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcrumbs
1 1/2 bunches broccolini, cut into 1 - inch pieces (You should end up with about 4 1/2 cups chopped broccolini) 3 tablespoons all purpose flour 2 cups low - sodium
chicken broth 1 1/2 cups grated Fontina cheese 1/2 cup grated
Pecorino Romano cheese, divided (You can also use Parmesan if you prefer.)
Butternut Squash and Tagliatelle with Red Pepper Sauce, Lemon and Arugula
Chicken, Sausage and Mushroom Pasta with Mascarpone Sauce DIY Gyoza Wrappers Goat Cheese Ravioli with Basil in a Tomato Broth Goulash ~ My Mom's c. 1955 Mac & Cheese with Swiss, Ham and Mushrooms
Pecorino Romano Meatballs with Homemade Tomato Sauce Soba Noodle Salad with Ginger Peanut Dressing Spinach Spaetzle and Butternut Squash Casserole Summer Pasta with Alto Adige Speck and Lagrein Cheese
Made with beef, pork and
chicken, and imported
Pecorino Romano cheese.
Ingredients: Lacinto kale, fresh lemon juice, freshly ground black pepper, buttermilk, extra-virgin olive oil,
pecorino Romano, Worcestershire sauce, garlic, panko, chopped fresh rosemary, egg, artichoke hearts, boneless skinless
chicken breasts, red onion
Changes I made: I halved the recipe but still made it with a whole onion, used Aidelle's Pineapple Bacon
chicken sausage links, and instead of cheddar cheese, lightly sprinkled with freshly grated
Pecorino Romano cheese.