Recipes from this morning’s show…Marry Me Chicken, Creamy Italian Dressing, Open-faced Tomato Sandwiches and Cherry Pie Bites :) Enjoy!
OPEN-FACED TOMATO SANDWICHES
CREAMY ITALIAN DRESSING
1 tbsp. extra-virgin olive oil
6 boneless and skinless chicken thighs, or chicken breasts (about
2 pounds)
2 pounds)
 1 teaspoon each of salt,
garlic powder and onion powder
garlic powder and onion powder
Freshly ground black pepper
1 tbsp. fresh thyme leaves or 1 teaspoon dried Italian
seasoning
seasoning
1 tsp. crushed red pepper flakes
1/2 c. chopped sun-dried tomatoes
1/4 c. freshly grated Parmesan
- Preheat
oven to 375°. In a large oven-safe skillet over medium-high heat, heat
oil. Season chicken generously with garlic powder, onion powder, salt and
pepper and cook chicken for 2 to 3 minutes on each side. Remove chicken from skillet. - Return
skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook
for 1 minute, and then stir in broth, heavy cream, sun-dried tomatoes, and
Parmesan. Bring to a simmer, and then place the chicken back in the
skillet. - Transfer
skillet to oven and bake until chicken is cooked through (and juices run
clear when chicken is pierced with a knife), 17 to 20 minutes. - Garnish
with basil and serve.
OPEN-FACED TOMATO SANDWICH
1 (3-ounce) package cream cheese
2 teaspoons chopped fresh basil
Mix mayo, cream cheese, basil, garlic salt and pepper
together. Cover and chill 8 hours. Spread on baguette slices and top each with a
slice of tomato then garnish each with a little piece of fresh basil.Â
together. Cover and chill 8 hours. Spread on baguette slices and top each with a
slice of tomato then garnish each with a little piece of fresh basil.Â
SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING
1 cup cherry tomatoes, sliced
1-cup pepperoncini, sliced
½ cup crispy fried onions (you find these on the aisle with the croutons)
1 tablespoon red-wine vinegar
½ teaspoon Italian seasoning
3 cloves fresh garlic, chopped
Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.
1 box of refrigerated piecrusts
Cinnamon and sugar, optional
Remove both crusts from the fridge and let them sit out for
15 minutes. Take a 4-inch glass or
cutter and cut out 6 pieces of each piecrust.Â
Spray a 12-count muffin pan with cooking spray and place each crust in
the muffin pan. Spoon about 2
tablespoons cherry pie filling into each crust.Â
Sprinkle with cinnamon and sugar if desired and bake at 425 for 14 to 18
minutes.Â
15 minutes. Take a 4-inch glass or
cutter and cut out 6 pieces of each piecrust.Â
Spray a 12-count muffin pan with cooking spray and place each crust in
the muffin pan. Spoon about 2
tablespoons cherry pie filling into each crust.Â
Sprinkle with cinnamon and sugar if desired and bake at 425 for 14 to 18
minutes.Â
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