Feta & Broccoli Tart 🇬🇷

 Mise en Place

• 3 Sheets Phyllo Dough
• 1 Crown of Broccoli 
• TT  EVVO 
• 5 oz all purpose flour
• 11 oz Milk
• 2 Large Eggs
• 8 oz crushed Feta 🇬🇷
• 3 1/2 oz Swiss Cheese
• Salt & Pepper TT

Procedure

• Clean & wash broccoli, boil in salted water for 5 mins, shock in cold water, cut into small florets & pieces
• in bowl add eggs & milk, add salt & pepper
• in another bowl with flour, make crater and fill with milk mixture, mix in Feta and some of swiss (save a bit for the top before baking)
• In a tart dish, grease with EVVO, place Phyllo in brush with EVVO, and then the third Phyllo sheet turn in dough over the edges into the tart dish
• arrange the Broccoli on top of the sheets
• Pour the liquid mixture and cover all the broccoli and top with the leftover swiss
• Bake on lower grill in convection oven 350* for 30 mins or till browning of your liking, best eaten serves lukewarm

3 Cheese Baked Garlic Bread

 

Mise en Place

Sliced Baguette (1 1/2" slices)

3 oz softened butter

3 oz grated mozzarella cheese

3 oz grated fontina cheese

3-4 cloves crushed garlic

2-3 green chives chopped fine

1/8 cup sliced fresh parsley

TT EVOO (extra virgin olive oil)

Procedure

• In bowl mix softened butter & cheeses
• 

• Add chives, parsley & crushed garlic to bowl and mix well

• Arrange bread on pan with parchment paper and drizzle with olive oil

• Spread mixture over the bread

• Bake in a preheated convection oven @ 365* for 15 mins, or till browned

Feel free to add any meat or vegetable combinations to make your own creations!! ;-) 👨‍🍳

CREAMY GARLIC TUSCAN CHICKEN

 CREAMY GARLIC TUSCAN CHICKEN

Ingredients

1½ pounds boneless skinless chicken breasts thinly sliced
2 ½ Tablespoons olive oil
1  ½cup heavy cream
3/4 cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
1/2 cup parmesan cheese
1 cup spinach chopped

1/2 cup sun dried tomatoes

Procedure

1. In a pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked browned. Remove chicken and set aside on a plate.

2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan, and let cream reduce and thicken

Bourbon Pork Chops with Creamy Mushroom Sauce

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1½ pounds pork loin chops
• ½ cup flour
• TT salt
• TT  black pepper
• 2 cups mushrooms, stemmed and sliced
• 1 shallot, peeled and chopped
• 1 clove garlic, minced
• ½ cup bourbon
• 1 cup  chicken stock
• 1 ½  teaspoon fresh lemon juice
• 4 tablespoons heavy cream
• Cornstarch & cold water slurry TT

Procedure

1. Heat olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan.. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are cooked.
3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer.