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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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

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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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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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tunasalad

Olive Garden(™) Lobster Spaghetti

Today I have a secret recipe for an Olive Garden dish that is perfect for a romantic dinner.  Succulent lobster in a slightly spicy sauce with spinach and tomatoes served over spaghetti.  Pour a couple glasses of Chardonnay, light a few candles, and you’re all set.  If you’re unable to get your hands on some fresh lobster, you can easily substitute king crab legs in this dish.

For some more creative ways to enjoy lobster, browse these recipes on our forum: Go Here

Enjoy!

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

2 lobsters (1.5 lbs each)
2 Tbsp Extra-virgin olive oil
1 medium yellow onion, diced
1 Tbsp garlic, chopped
1/8 tsp crushed red pepper
1 cup white wine
¼ cup sherry
1 6-oz pack fresh spinach
3 roma tomatoes, diced
1/2 stick cold butter, cut into pieces
Sea salt to taste
Pepper to taste
12 oz spaghetti, cooked according to package directions

Heat water in a very large stock pot until boiling.

Place 1 lobster, head first, into boiling water. Allow to boil for 10 minutes. Remove from water and allow to cool slightly. Repeat process for other lobster. Once lobsters are cool enough to handle, cut lobsters in half lengthwise.

Combine onion, garlic and extra virgin olive oil in a separate large pan. Simmer for 5 minutes. Add crushed red pepper, white wine, sherry and the halved lobsters. Cover and allow to simmer for 15 minutes. Remove lobster from sauce.

Twist off two front claws where they join the body. Using the back of a knife, crack claws and remove meat from tail and body.

Add spinach, tomatoes and butter to sauce. Bring to a boil and allow to simmer for 10 minutes. Add lobster tail and claw meat. Allow to cook for 5 minutes. Season to taste with salt and pepper.

Coat cooked, drained pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Garnish with lobster shells.

Serves 4

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

Source: Olive Garden


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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