We had the best Chicken Piccata at Grazie’s Italian Restaurant in Upland, CA. I decided to come home and attempt it for my Husband. He liked it but he didn’t love it as much as Grazie’s. I’m on a mission to find the best Chicken Piccata recipe possible. My first attempt is this Giada De Laurentiis recipe...
I got this idea from Outback Steakhouse. They have the best salted-baked potatoes!
You can do this two ways: Coated with egg whites or Olive Oil
Ingredients:
As many large tomatoes as you desire
1 jar of Classico Traditional Basil Pesto or make your pesto from scratch
Your favorite cheese – I use Mozzarella
Salt & Pepper
Directions:
Cut the tops off your tomatoes or cut Roma tomatoes in half.
Cover the top of the tomato with about 1 tablespoon of basil pesto
Bake on 350 for 30 minutes or until the tomato is soft on the outside
Sprinkle the cheese on top...
My dear friend Ashli shared this with me. So very thankful!
Ingredients:
1 x 4 lb. pork butt / pork shoulder – Estimated cost for 4 pounds is $10.00
1 jar of Chili Verde from Archer Farms (Target) or a Jar of 505 Southwestern Green Chile Salsa from supermarket 16oz. Some Targets don’t carry the Chili Verde any longer, so you may have to use their Roasted Salsa Verde by Archer Farms...
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