SERVING: 2 - 4 PEOPLE                                                                    PREP TIME: 5 MIN
COOK TIME: 20 – 25 MINUTES
 
Ingredients:
4 Chicken Breasts
½ Cup Flour
3 Tbsp Olive Oil
4 Tbsp Butter
½ Small Sweet Onion Chopped
2-3 Cloves of Garlic finely chopped
2 Cups Sliced Cremini Mushrooms
1 Cup White Wine  
1 Cup Chicken Stock
Salt
Pepper
1 Tbsp Paprika
Fresh Parsley chopped
 
Directions:

1. Season the chicken breast with salt and pepper
2. Mix the paprika into the flour
3. Dredge the chicken into the flour mix and set aside.
4. In a large pan place 2 tbsp of olive oil over medium high heat.
5. Fry the chicken breasts for about 3-4 min per side until they are golden brown on each side.
6. Remove from the pan and set aside.
7. Add another tablespoon of olive oil and 2 tbsps. of butter to the pan.
8. Sauté the chopped onion for a couple of minutes on medium low heat. Add the garlic and continue to sauté for another minute.
9. Add the mushrooms and cook together for 2 minutes.
10. Deglaze the pan with the white wine and cook for another minute.
11. Carefully add the chicken back into the pan, moving the mushrooms out of the way so that the chicken is touching the surface of the pan.
12. Spoon the wine mushroom mix over the chicken and cover the pan with a lid and let cook for 5 minutes.
13. Add a tablespoon of flour into the chicken stock and add to the pan. Mix everything together and continue to baste the chicken breast for another 4-5 minutes or until cooked through. (depending on the size of the chicken).
14. Add the remaining butter to the pan and season with additional salt and pepper if needed.
15. Remove the chicken into a serving plate.
16. Add the chopped parsley to the mushroom wine sauce and mix until combined.
17. Spoon the sauce evenly over the chicken.

Buon Appetito!
 

SERVING: 2 – 4 PEOPLE                                                                   PREP TIME: 5 MIN
COOK TIME: 5 MIN                                                                            REFRIGERATE: 30 MIN

This fresh summer salad is a great side on its own but it is a true winner along side grilled chicken or a meaty fish like salmon or swordfish. 
​ 
Ingredients:
1-2 tbsp butter
4-5 medium peaches
1 tbsp extra-virgin olive oil
¼ squeezed lemon
3-5 chopped basil leaves
100 grams of feta cheese
Salt to taste
 
Directions:

1. Peel and cut peaches into ½” slices.
2. Melt butter in a grill pan at medium high heat.
3. Place the peaches carefully on the pan and grill for approx. 2.5 min per side or until the peaches start the caramelize and grill marks appear.  
4. Remove from the grill pan and place the peaches in a bowl.
5. Squeeze the lemon and drizzle with olive oil.
6. Crumble the feta and chopped basil.
7. Season with salt to taste.
8. Toss evenly and refrigerate for at least 30 min before serving.

 
Buon Appetito!

SERVING: 8 - 10  PEOPLE                                                                 PREP TIME: 20 MIN
REFRIDGERATE TIME: MIN 2 HOURS OR OVERNIGHT
 
Ingredients:
Crust
¼ Cup Melted Butter
2 Tbsp Brown Sugar
2 Cups of Graham Cracker Crumbs or Crushed Lady Finger Cookies
 
Filling
20 oz Cream Cheese (approx. 2.5 8 oz bricks)
¾ Cup Ricotta Cheese
½ Cup Powdered Sugar
1 Tbsp Vanilla Extract
¼ Cup Nutella
 
Garnish
4 Kinder Chocolate Bars
 
Directions:

1. In a 9-inch pie pan, pour the cookie crumbs, melted butter and sugar and stir to combine all the ingredients thoroughly.
2. Press the mixture firmly into the base and sides of the pan. Place in the fridge until ready to use.
3. In a stand mixer, or with a hand whisk, beat the cream cheese into the ricotta until smooth. Add the sugar and vanilla and stir well. Take care not to over beat the mixture or it will be too airy and may collapse.
4. Divide approx. 1/3 of the cheesecake mix in a separate bowl and add ¼ cup of Nutella. Mix together until smooth and creamy.
5. Pour the vanilla cheesecake mixture into the cooled crust.
6. Spoon the Nutella mixture in clumps on top of the vanilla, and using a knife swirl the Nutella in to the vanilla mixture to create a marble effect.
7. Grate 2 of the kinder bars on top of the cake and cut the remaining bars into cubes and place around the outside of the cake.
8. Chill for at least 2 hours or overnight.

 
Buon Appetito!