Pizza Bread ~ From Nathan’s Kitchen

So this afternoon, I was one proud momma when I walked into the kitchen to find my 8 year old son being creative with food. And not in one of those “macaroni and cheese with chocolate” ways. An actual creation that is edible, and  creative! The light bulb clicked on and I decided that I may need to use this new found creativity to my advantage! Bwahahaha <–(sinister evil laugh).

IMG_2076

So, from Nathan’s kitchen comes Pizza Bread. A boy’s best friend!

pizzabread

Pizza Bread

Ingredients

Thin Sliced French Bread

2 to 3 tsp Ragu Pizza Sauce per slice of bread

2 to 3 Pepperonis per slice of bread

Mozzarella Cheese or any other shredded cheese you have on hand

Directions

Spread pizza sauce on one side of the french bread. Top with pepperonis and cheese. Toast in a toaster oven for about 10 minutes or until as golden brown as you like it. Watch it close because once it starts browning it goes fast!

Enjoy by themselves or with some Ranch dressing!

Creamy Chicken Marsala

creamy-chicken-marsala

4-6 Thin Sliced Chicken Breasts

3 TBSP All Purpose Flour – season with salt, pepper, onion powder

2 to 3 TBSP Olive Oil

Sea Salt & Pepper

5 Fresh Cremini or Baby Bella Mushrooms – thinly sliced – more or less depending on your taste

1/2 Red Onion – thinly sliced

3 stalks Green Onion – thinly sliced

2 cloves of Garlic – minced

1 cup Marsala Wine – I used Florio 1833 Sweet Marsala

1 cup Chicken Broth

1 cup Heavy Whipping Cream

3 TBSP – Cooking Sherry – more can be added if needed

Freshly grated Parmesan Cheese (optional)

Fresh Parsley (optional)

Preheat Oven to 350 – Season chicken breast with S&P, place on a cooking sheet and cook for 10-15 minutes until chicken is cooked through.

Heat oil in skillet on medium heat. Lightly coat cooked chicken seasoned flour. Brown chicken, add red onion and saute for about a minute. Add Marsala, broth, and garlic. Bring to a simmer and cook uncovered for 5 minutes or until slightly reduced, add mushrooms, cover and cook for another 5 minutes until reduced. Add cream, sherry, and green onion, cook for another 2 minutes. Taste and add additional S&P if needed.

Serve over whole wheat mini penne, linguine or the pasta/potato/rice of your choice. Top with fresh Parmesan cheese & parsley (optional)

Parmesan Garlic “Fried” Porkchops

2 slices Earth Grains 35 calorie Whole Wheat Bread – toasted, preheat oven to 275 bake until dried, turn up to 350 and bake till golden. The key is that the toast dries out – usually a toaster won’t do this…

2 cloves of garlic

1/4 to 1/2 c Fresh Grated Parmesan Cheese

Parsley

1T Butter (salted) – cold, cubed

Onion Powder

4 Boneless Porkchops

 

Combine 1st 6 ingredients in a food processor and pulse till crumbed. Season chops with S & P, coat both sides with crumb mixture. Place on a cooling rack on a foil lined cookie sheet and bake at 400 until done.