Ingredients:
Grilled Tuscan Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh oregano, chopped (or 1 tsp dried)
1 tsp dried basil
½ tsp red pepper flakes (optional, for a Tuscan kick)
Salt & freshly cracked black pepper to taste
Crispy Parmesan Garlic Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese
3 cloves garlic, minced
1 tsp dried rosemary (or dried Italian herbs)
Salt & freshly cracked black pepper to taste
️ Creamy Sauce: Roasted Red Pepper & Basil Pesto Alfredo:
For Roasted Red Pepper & Basil Pesto:
1 large roasted red bell pepper (from a jar, drained, or freshly roasted/peeled) ️
1 cup fresh basil leaves, packed
¼ cup pine nuts (or walnuts, optional)
2 cloves garlic
2 tbsp grated Parmesan cheese (for pesto)
¼ cup olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Alfredo Base:
2 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream
¾ cup grated Parmesan cheese (for sauce)
Salt & freshly cracked black pepper to taste
Twist Garnish: Smoked Paprika Oil Drizzle:
2 tbsp olive oil
1 tsp smoked paprika
Fresh basil leaves for garnish (optional)
Instructions:
Prepare Crispy Parmesan Garlic Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, ¼ cup grated Parmesan cheese, dried rosemary, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Prepare Grilled Tuscan Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Roasted Red Pepper & Basil Pesto:
In a food processor, combine the roasted red bell pepper, packed fresh basil leaves, pine nuts (if using), 2 cloves garlic, and 2 tbsp grated Parmesan cheese.
Pulse until finely chopped. With the processor running, slowly drizzle in ¼ cup olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Alfredo Base & Infuse with Pesto:
In a large skillet or saucepan, melt butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Roasted Red Pepper & Basil Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Prepare Smoked Paprika Oil Drizzle:
In a very small bowl, combine 2 tbsp olive oil and 1 tsp smoked paprika. Stir well to combine.
Assemble & Serve:
Add the cooked grilled Tuscan chicken to the Roasted Red Pepper Pesto Alfredo sauce and gently stir to coat.
Divide the crispy Parmesan garlic potatoes among plates or bowls.
Spoon the creamy, flavorful Tuscan Garlic Chicken Alfredo mixture generously over the potatoes.
Finish each serving with a generous drizzle of the smoked paprika oil and an optional sprig of fresh basil.
Serve immediately and enjoy this truly magnificent and satisfying Tuscan feast!
Tips for Success:
Roasted Red Pepper: Using a good quality jarred roasted red pepper (drained well) is a convenient shortcut. If roasting your own, ensure it’s peeled before blending.
Paprika Oil: The smoked paprika oil is a flavor and visual enhancer. Don’t skip it!
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
Enjoy this exquisite and satisfying dish!
Ingredients:
3-4 lb beef chuck roast
2 tbsp olive oil
Salt and pepper, to taste
1 large onion, quartered
4 garlic cloves, minced
4 large carrots, peeled and cut into chunks
4-5 red potatoes, quartered
2 cups beef broth
1 cup red wine (or additional beef broth)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
Instructions:
️Season & Sear: Generously season the roast with salt and pepper on all sides; heat olive oil in a large skillet over medium-high heat and sear the roast until browned, about 2-3 minutes per side; transfer to a large slow cooker.
️Add Aromatics & Vegetables: Sauté onions and garlic in the same skillet for 2-3 minutes; place them around the roast in the slow cooker along with carrots and potatoes.
️Create the Sauce: In a bowl, mix together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves; pour over the roast and vegetables.
Cook Low & Slow: Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falling apart.
️Serve & Enjoy: Remove bay leaves before serving; shred the roast and serve with the tender vegetables and rich gravy. Enjoy your comforting Sunday meal!
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