tunasalad

Olive Garden(™) Berry Crostata

Today I have a secret recipe for a delicious seasonal dessert served at Olive Garden.  A sweet and tart blend of blackberries, raspberries and blueberries are wrapped in fresh pie crust and baked to perfection.  If berries aren’t in available, you can easily substitute slices of apples or pears in this dish as well.  Serve warm with a scoop of vanilla ice cream.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Berry Crostata
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For the Crust:
2 cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
8 oz unsalted butter, chilled and cut into approximately 16-20 cubes
6 tablespoons ice-cold water

For the Filling:
2 cups mixed berries (blackberries, raspberries and blueberries) – 1 cup for each crostata if you’re making 2 crostatas
1 tablespoon granulated sugar

For the Egg Wash:
2 eggs

For the Crust:

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper and set aside.

In a food processor, combine flour, sugar and salt.

Cut in butter until mixture resembles coarse crumbs.

Add the water and stir until mixture forms a ball.

Turn the dough out onto a lightly floured board and form into 2 disks.  Wrap in plastic and refrigerate for 1-2 hours (or overnight).

Roll dough rounds out to an 11-inch diameter.

Trim out 11” circle and discard leftover dough.  Place dough on cookie sheet.

Fan out 1 cup of berries to 9” diameter.

Brush egg wash on 2” remaining dough.

Fold exposed dough over berries.  It should leave an open center to the crostata of about 6 to 7 inches.

Egg wash the exterior dough.

Add a few small chunks of butter to center of crostata.

Bake at 350 degrees for approximately 20 minutes or until the crust is a flaky golden brown.

For the Filling:

Add the berries and sugar to a large bow and gently toss.

For the Egg Wash:

Whip 1 whole egg and 1 egg white together in a bowl.

Makes 2 Crostatas

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Olive Garden(™) Chicken Margherita

Today I have a secret recipe for one of the newest dishes served at Olive Garden.  The chicken margherita consists of grilled chicken breasts topped with fresh grape tomatoes, mozzarella, basil pesto and lemon garlic sauce.  This dish is so enjoyable as it combines many fresh and vibrant flavors.  Complete your meal by serving with a side of pasta.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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Eat This ONE Unusual Morning Pastry To Lose Belly Fat Before Midnight!
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New Secret Recipe
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Olive Garden(™) Chicken Margherita
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

The Chicken:
6- 4(ounce) Boneless Chicken Breasts
2 c. Water
1/4 c. Kosher Salt
1/4 c. Granulated Sugar

Pesto:
2 c. Fresh Basil
1 Clove Garlic
2 tbsp. Pecorino Romano Cheese, grated
3-4 tbsp. Extra Virgin Olive Oil
1 tbsp. Pine Nuts, if desired

Lemon Garlic Sauce:
2 tbsp. Butter
2 Garlic Cloves, minced
1 tbsp. All Purpose Flour
1 tbsp. Lemon Juice
1/2 c. Low Sodium Chicken Broth

Chicken Margherita Assembly:
6- 4(ounce) Grilled Boneless Chicken Breasts
1/2 c. Prepared Pesto
1 c. Grape Tomatoes, halved
6 oz. Fresh Mozzarella, sliced
1/2 c. Prepared Lemon Garlic Sauce

The Chicken:

Combine the water, salt and sugar in a resealable plastic bag and mix until dissolved.

Add the chicken and refrigerate from 2-24 hours.

Grill the chicken until it’s cooked through to a minimum internal temperature of 165°F; approximately 10 minutes.

Remove from the heat, set aside or keep covered in the refrigerator until you’re ready to assemble.

Pesto:

Combine all of the ingredients starting with 3 tablespoons of the olive oil in a mini food processor and blend until the consistency is smooth.

If needed, add the additional 1 tablespoon of oil.

Keep stored in a tight container in the refrigerator until ready to use.

Lemon Garlic Sauce:

In a small saucepan, melt the butter, add the garlic and sauté for about 1 minute; then stir in some flour.

Add fresh lemon juice and chicken broth and stir about 3-5 minutes until the sauce starts to thicken.

You can make this the night before and keep covered in the refrigerator until ready to assemble.

Chicken Margherita Assembly:

First, preheat your oven to 425°F; then place the grilled chicken in an oven safe baking dish.

Top each chicken breast with mozzarella, pesto and then top with halved grape tomatoes.

Next, pour the lemon garlic sauce on top of the chicken and bake for 10-15 minutes or until the cheese melts.

Notes:

If you are preparing this recipe using chicken that has been refrigerated first, let it come to room temperature for about 15 minutes prior to placing it in the oven or the chicken may not be hot enough when the cheese melts.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Olive Garden(™) Pesto Sauce

Today I have a secret recipe for Olive Garden’s pesto sauce.  This classic Italian sauce is made with fresh basil leaves, pine nuts, olive oil, garlic and a blend of Italian cheeses.  Most commonly pesto is served with pasta, but you can also serve it on chicken, potatoes, tomatoes and string beans.

You can always find more secret recipes from Olive Garden on our forum: Go Here

Enjoy!

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Secrets To Heartburn & Acid Reflux Relief
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New Secret Recipe
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Olive Garden(™) Pesto Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1/2 cup pine nuts
2 cups fresh basil, chopped
3 garlic cloves, chopped
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
1/2 cup Romano cheese
Salt and pepper to taste

Place pine nuts, garlic, basil and oil in a food processor and pulse until finely blended.

Transfer pesto from food processor to bowl. Add all remaining ingredients.

Toss with your favorite pasta or chill and use in 2-3 days.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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tunasalad

Olive Garden(™) Bolognese Sauce

Bolognese is a meat-based sauce that originates from Bologna, Italy.  Today’s secret recipe will show you how to make Olive Garden’s rich and hearty bolognese sauce.  This sauce is great on pasta, or for making lasagna, baked ziti and more.  Use fresh herbs in this recipe to create the best flavor.  This sauce freezes well too.

You can find more Olive Garden recipes in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Olive Garden(™) Bolognese Sauce
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 pound ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 teaspoon dry)
1 teaspoon fresh sage

Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.

Add meat and cook 10 minutes over medium heat, stirring occasionally. De-glaze pan with wine; let it reduce.

Add tomatoes and remaining ingredients and stir; simmer for about 1 hour.

Serve over fresh, hot pasta.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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