Laura-Zucchini Bread

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice
• 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Capellini Pormadoro-Olive Garden

Capellini Pomodoro

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
14 oz capellini pasta (angel hair)
8 medium tomatoes, cut into ½” pieces
11 fresh basil leaves, chopped
2 cloves garlic, chopped
6 Tbsp olive oil
Salt and freshly ground pepper, to taste

Procedures

1. COOK capellini pasta according to package directions.
2. MIX diced tomatoes, chopped basil, garlic and oil. Season with salt and pepper.
3. DRAIN pasta. Toss pasta with tomato mixture in a sauté pan and heat throughout.
4. SERVE immediately.

Tuscan Garlic Chicken-Olive Garden

Tuscan Garlic Chicken

Prep Time:	15 minutes
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated

Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Chicken & Sassage Mixed Grill-Olive Garden

Chicken & Sausage Mixed Grill

Prep Time:	1 ½ hours
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
Marinade
2 tsp red pepper oil
2 Tbsp fresh rosemary, chopped
1/2 cup fresh lemon juice
1 tsp salt
3 bay leaves, broken into pieces
2 large garlic cloves, pressed
1/4 cup extra virgin olive oil

Skewer
2 lbs skinless, boneless chicken breasts (4 oz each)
1 lb Italian sausage links, mild
1 pt cherry tomatoes
1 bag bamboo skewers, soaked in water for at least 30 minutes
3 lemons, cut in half
Rosemary sprigs (2)

Procedures
Marinade

1. MIX pepper oil, rosemary, lemon juice, salt, bay leaves and pressed garlic in a large baking dish.

Skewer

1. CUT each piece of chicken in half length-wise. Thread each chicken piece onto a skewer; add a cherry tomato to the end of each skewer. Place chicken skewers in the marinade and marinate for at least 3 hours.
2. BAKE sausage at 350°F for 20 minutes. Cut each link into three pieces and set aside.
3. GRILL chicken until juices run clear and pieces are completely cooked.
4. THREAD sausage pieces on skewer. Grill until sizzling and juices are running.
5. PLACE cooked skewers on large platter. Garnish with rosemary sprigs, lemon halves and any remaining cherry tomatoes.

Penne Romana-Olive Garden

Penne Romana

Prep Time:	15 minutes
Cook Time:	15 minutes
Serving Size:	4 8 12

Ingredients
Romana Sauce
1/2 cup extra virgin olive oil
3/4 cup yellow onion, chopped in 1/4”pieces
1/2 tsp crushed red pepper
1 Tbsp garlic, minced
2 cups white wine
2 tsp rosemary, chopped (1/2 tsp dry)
1 Tbsp parsley, chopped (1/4 tsp dry)
Salt to taste
2 1/2 Tbsp corn starch
2 cups chicken broth

Pasta
1 Tbsp extra virgin olive oil
2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana sauce (see above)
4 cups penne pasta, cooked according to package directions
3 Tbsp Romano cheese
3 Tbsp Parmesan cheese

Procedures

1. HEAT oil in a small saucepan at medium-high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt.
   
2. WHISK cornstarch and chicken broth in a separate bowl. Add mixture to sauce and stir well. Bring to a boil and set aside.
   
3. HEAT sauté pan over medium high heat. Add green beans and tomato and cook for 1 minute. Add Romana sauce and cooked, drained penne pasta. Add Romano and Parmesan cheeses. Stir well to ensure pasta is completely coated.
   
4. SERVE hot.

Shrimp Scampi-Olive Garden

Shrimp Scampi Prep Time: 25 minutes Cook Time: 30 minutes Serving Size: 4 8 12 Ingredients 1 1/2 lb medium fresh shrimp, shelled 2 Tbsp olive oil 1 medium onion, diced 1/2 cup white wine 3 cloves garlic, crushed 3 Tbsp parsley, finely chopped 1 pinch crushed red pepper 4 oz butter 1/2 lb angel hair pasta, cooked according to package directions Salt and pepper to taste Procedures HEAT oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. ADD shrimp and cook 1-2 minutes until fully cooked. TRANSFER pasta to plate and top with shrimp mixture.

Chicken Castellina-Olive Garden

Chicken Castellina

Prep Time:	25 minutes
Cook Time:	25 minutes
Serving Size:	4 8 12

Ingredients
Sauce
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 tsp garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
1 oz cornstarch
¼ cup Parmesan cheese, grated
½ cup smoked Gouda cheese, chopped
1/4 tsp salt
1 Tbsp fresh rosemary, chopped
8.5 oz can sliced artichokes, drained
1/4 tsp pepper
¼ cup mushrooms, sliced
1 1/2 lbs pasta of choice, cooked according to package directions

Chicken
1 1/2 lbs skinless/boneless chicken breasts, cut in 1 - 1 ½” pieces
¾ cup flour
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
¼ cup white wine

Fresh parsley, chopped (for garnish)

Procedures
Sauce

1. SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
2. WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
3. REMOVE from heat and let stand uncovered.

Chicken

1. MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
2. HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
3. ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
4. TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
5. GARNISH with chopped parsley and serve.

Chicken Marsala-Olive Garden

Chicken Marsala

Prep Time:	30 minutes
Cook Time:	30 minutes
Serving Size:	4 8 12

Ingredients
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures

1. POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
2. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
3. HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
4. COVER and simmer for about 15 minutes.
5. TRANSFER to serving plate.

Olive Garden Chicken Scampi

Olive Garden Chicken Scampi White Sauce:

(You'll want to make this first, as it will be used as one of your ingredients later.)

• Heat 1 tbsp. butter in a non-stick skillet over medium heat; melt completely.
• Add 2 tbsp. flour. Cook 2 minutes on medium. Stir constantly.
• Slowly add 3/4 cup 2% or whole milk, stirring constantly, until a "gravy-like" consistency has been achieved.
• Heat until just before boiling, stirring. Remove from heat and set aside.

Olive Garden Chicken Scampi Ingredients...

Scampi Sauce:

• 1 cup (2 sticks) butter
• 2 tbsp. fresh, crushed garlic
• 2 tbsp. chicken stock
• 3/4 cup dry white wine (chablis or riesling are best)
• 1 cup water
• 1/4 cup white sauce (see recipe above)
• 1 tsp. crushed red pepper
• 2 tbsp. Italian seasoning
• Black pepper, to taste
• 
  
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The Rest:

• 1/2 pkg. angel hair pasta, cooked and drained
• 2 large, boneless & skinless chicken breasts, sliced into desired size tenderloins.
• 1 thinly sliced green bell pepper
• 1 thinly sliced yellow bell pepper
• 1 thinly sliced red bell pepper
• 1/2 red onion (more, if desired), thinly sliced
• Extra virgin olive oil, as needed
• 10 whole garlic cloves (mmmmmmmm!)

Olive Garden Chicken Scampi Directions...

Scampi Sauce:

1. In medium saucepan, melt butter over low heat.


2. Add garlic, Italian seasoning, and crushed red pepper. Saute for 2 minutes.


3. Add wine, water, and chicken stock. Stir until well combined and simmer for 30 minutes, stirring occasionally.


4. Add white sauce and stir until slightly thickened, about 3-5 minutes.

The Rest:

1. Drizzle olive oil into the bottom of a small sautee pan over low heat.


2. When oil is warm, add garlic cloves and cover with lid.


3. Braise garlic for 15-18 minutes on low heat. Garlic should turn out soft and golden.


4. Drizzle olive oil into the bottom of a large saute pan over medium heat.


5. When oil is hot, add chicken tenderloins, turning when 1/4 of the way cooked.


6. When chicken is about half-way cooked, add bell peppers and onions. Saute for 2-3 minutes.


7. Add angel hair pasta, sauce, and garlic cloves. Saute until sauce is heated through and chicken is completely cooked, about 3 minutes.