Chicken Parm Subs

1 1/2 pounds ground chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmigiano-Reggiano
1/2 cup Italian bread crumbs
Handful of chopped parsley leaves
Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes, a healthy couple of pinches
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 cup chicken stock
Salt
Pepper
8 to 10 leaves fresh basil, torn or shredded
4 (6 to 8-inch) crusty sub rolls
1 1/2 cups shredded provolone

Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways! Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Remove the meat from oven and loosen with a thin spatula. Turn meat balls in sauce.

Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano. Cover the subs with cheese and return to broiler to melt the cheese until golden.

Recipe for Sunday 9-7

one of my favs that comes out great everytime! from rachel ray 365 meals.


Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

* 2 boxes corn muffin mix, 8 1/2 ounces each (such as Jiffy brand)
* 2 eggs
* 4 tablespoons melted butter
* 1 1/2 cups milk
* 1 cup frozen corn kernels
* Extra virgin olive oil (EVOO) or, vegetable oil, for drizzling
* Topping:
* 2 tablespoons extra virgin (EVOO) or vegetable oil, 2 turns of the pan
* 1 pound ground beef
* 1 small onion, finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 teaspoons cayenne sauce
* Salt
* 2 1/2 cups shredded Cheddar or jack cheese (10-ounce sack from dairy aisle)
* 1/2 red bell pepper, chopped
* 1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
* 2 scallions, chopped
* 2 small vine ripe tomatoes, seeded and diced
* 2 tablespoons drained sliced green olives (salad olives)
* 1-2 tablespoons chopped cilantro leaves, (optional garnish)
* Mild to medium taco sauce to pass at table, 1 cup

Preparation

Pre-heat oven to 400 °F.

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little EVOO or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12-15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in EVOO or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

I can't cook minute rice

that is my culinary deep dark secret. yes my husband went to culinary school. yes he laughs at me daily about this