Chicken with Mushrooms in Marsala Wine Sauce

True story. I once tried to make Chicken Marsala with Two Buck Chuck. I know. Right? Well I wont spend too much time here spewing excuses for why this ill-fated experiment seemed like a good idea. There's really no good, or even average excuse. Just take it from me - folks, don't try this at home.



Well, now that I'm all grown up and can shell out the big bucks for marsala wine (really, it's not that expensive...) I figured I'd revist what was once a black sheep dish in our household and do things right. Growing up, I loved going to Rich and Charlie's and ordering the Chicken Marsala. Something about seeing "wine" listed in the description made me feel daring and older. No one bothered to tell me at such a young age that the wine cooks off. Now that I know the truth, I still love it.  Just not made with Two Buck Chuck, I suppose. :)

This version has oodles of mushrooms (porcini, shiitake, and button)- probably more than I ever could have handled as a child. Serve this chicken up with some egg noodles and you have yourself quite a gourmet meal!

Chicken Marsala
1/2 cup dried porcini mushrooms
1 cup dried shiitake mushrooms
Kosher salt & pepper
4 boneless chicken breasts, pounded thin
1/4 cup flour
1 Tablespoon Emeril's Essence (go here for recipe if you don't have it)
2 tablespoons olive oil
1/2 cup chopped onion
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
1 1/2 cups sliced white mushrooms
1/2 teaspoon kosher salt
1 teaspoon dried oregano
3/4 cup dry Marsala wine
1 cup chicken broth
1 tablespoon butter
1/4 small basil leaves

1. Place Porcini and Shiitake mushrooms in a small bowl.   Cover with boiling water.  Let stand for 20 minutes or until tender.  Drain and rinse.

2. Lightly season the chicken breasts with salt & pepper to taste. In a shallow plate or bowl, combine Essence seasoning and flour. Dredge the chicken breasts in the flour and shake off excess.

3. Heat a large skillet over medium high heat. Add olive oil to pan. Add chicken and saute until brown on each side, but not fully cooked through. Remove from pan and cover with foil.

4. Add more olive oil to pan and saute onion, red pepper and garlic, until onion is lightly browned. Add 1/2 teaspoon salt, mushrooms and oregano. Saute until mushrooms darken and have given off moisture. Sprinkle with 1 teaspoon flour; cook 1 minute, stirring constantly. Add the marsala wine and allow to reduce. Add broth and bring to a boil. Reduce heat and simmer for about 3 minutes or until sauce starts to thicken.

5. Add chicken to the pan and continue to cook until heated through. Prior to serving add 1 tablespoon butter and stir to combine. Garnish with small basil leaves.

Pesto Gnocchi with Shrimp and Asparagus

No, I haven't disappeared again.  I just, well...lost my camera....sort of.  You see, those who know me would probably agree that I'm a pretty put together person.  However, when it comes to electronics I seem to be cursed.  Just this year, my iPhone disappeared.  Yes, disappeared at a friend's apartment of all places.  When the iPhone 4 came out, I bought it to replace my MIA phone.  Lo and behold, the pretty little thing shattered into pieces after 3 days of ownership (a combination of klutziness + a glass phone = disaster). Arrrgh.


Then, I thought I lost my camera.  Again, a strange disappearance, but entirely more depressing of a loss than than the iPhone.  Pictures and videos of predominantly food and the dog....gone!  Panicked, I posted ads on Craigslist's lost and found and just about every "Lost Camera" website I could find.  At least I learned that I do need to take pictures of things other than Sadie and things I cook....

Well folks you'll be happy to hear that this story ends with a happy ending. I found the camera yesterday sitting in my closet on top of a pair of black pants.  Since the camera is also black you can see how fooled I must have been by the camouflage.  Tricky, tricky electronics.  Always gettin' me down.

I LOVED this pesto gnocchi so much that hubby & I finished it in one setting.  When you make it yourself, you can see how disturbing this is.  Gnocchi is quite filling and delicious but we did rationalize our gluttony by reveling in the fact that I used whole wheat gnocchi in this recipe.  Purchased at Trader Joe's, land of all good things, wheat gnocchi - unlike some whole wheat pastas, tastes exactly the same as normal gnocchi.  Eat away!  If you can't find whole wheat gnocchi, I'm sure normal would be just as good if not better.  Also, if you're feeling lazy bottled pesto sauce would make this into a 15 minute cooking adventure!

Gnocchi with Shrimp, Asparagus, and Pesto
Adapted from Cooking Light, September '10

1 pound peeled and deveined shrimp, coarsely chopped
Old Bay seasoning
1 16 oz. package whole wheat gnocchi
1 tablespoon olive oil
1 garlic clove, minced
1 bunch (about 1 lb) asparagus, cut in 1-inch slices
Pesto: (in a hurry, use bottled pesto sauce)
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
4 tablespoons olive oil

1. Season shrimp with Old Bay Seasoning.
2. In a dutch oven, bring water to a boil. Add a pinch of salt. Add gnocchi to pot; cook about 5 minutes or until gnocchi rises to the top. Remove with a slotted spoon and rinse with cold water. Set aside.
3. In a large skillet, heat olive oil over medium heat.  Add garlic and asparagus to pan.  Cook 2 minutes.  Add shrimp and cook until heated through, about 3 -4 minutes. 
4. Combine 1 tablespoon of water, basil and next ingredients (through garlic) in a food processor; process until smooth, scraping sides.  Drizzle oil with food processor on; process until well blended.
5.  In a large bowl, toss gnocchi, shrimp and pesto until combined.  Serve immediately.

Rustic Penne with Sausage, Artichokes and Sun Dried Tomatoes

For those of you who applauded my food journal efforts, thank you. It was a valiant effort, but my inner beast took a hold of me and forced me to eat faster than I could write. It happens. Maybe I'll put it on 2010's list of resolutions.


I may eat a lot, but I can at least attempt to cook & eat healthy. This penne pasta recipe was inspired by a dish I saw in Giada's Family Dinners. I made quite a few tweaks, including adding additional veggies, using whole wheat pasta and subbing turkey sausage for the meat. In order to add a little creaminess without adding a lot of fat, I added a few dollops of part-skim ricotta cheese to thicken up the sauce. After buying a tub of ricotta on sale, I've found that it works wonders and have happily been throwing it in to just about every dish I make, whether it belongs or not!

The pasta is a hearty, easy to throw together meal that filled us up. We happily had the dish for leftovers the next night. Instead of microwaving, which tends to dry out pasta in my opinion, I threw the leftover pasta into a wok with some olive oil, broccoli, a few more scoops of ricotta cheese and finally green peas. We liked this version the best so I've included it in the recipe below.

Rustic Penne with Sun Dried Tomatoes, Artichokes & Sausage (and too many other goodies for a recipe title...)
Inspired by Giada's Family Dinners

3/4 cup drained oil-packed sun-dried tomatoes, sliced with 2 tbsp of oil reserved
1 large link (1/2 lb) of sweet Italian turkey sausage, casings removed
1 large link (1/2 lb) of hot Italian turkey sausage, casings removed
2 8 oz packages of artichoke hearts, coarsely chopped & thawed
2 large garlic cloves, chopped
1 3/4 cup chicken broth
1/2 cup dry white wine
1/4 cup frozen green peas
1/4 tsp red pepper flakes
Kosher salt & freshly ground pepper
12 oz whole wheat penne
1/2 cup freshly grated good-quality Parmigiano Reggiano cheese
1/4 cup fresh parsley, chopped
1/2 cup loosley packed baby spinach
cooked broccoli florets (optional)

1. Heat 2 tbsp of sun dried tomato oil in a large skillet. Add the sausage and break up into pieces. Cook until brown, about 6-8 minutes. Transfer the sausage to a bowl.

2. Add artichokes & garlic to the same skillet and cook until garlic is tender, about 2 minutes. Add the broth, wine, and sun dried tomatoes. Bring to a boil and allow to simmer until the sauce reduces slightly, about 8 minutes. Add peas & red pepper flakes.

3. While sauce is simmering, bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8-10 minutes. Drain the pasta, do not rinse.

4. Add pasta, sausage, 1/2 cup of cheese, parsley, spinach, and broccoli (if using) to the mixture. Toss until combined. Add two scoops of Ricotta cheese and continue to toss until cheese is melted and incorporated in sauce. Season with salt and freshly ground pepper, to taste.

Jamie Oliver's Tuna Meatballs

Why would I remember anything I could look up?
- Albert Einstein

It's quite often that my friends and I decide to "geek it up" and challenge each other to trivia like "name that state's capital" or "name a college's mascot" or even "name that celebrity's spouse."

...doesn't sound thrilling, I know. However, we somehow manage to argue, debate, and make bets on some of the most mundane of life's facts. Without fail, we nearly always need to settle at least one dispute via Blackberry internet or Google. Ahh, our reliance on technology....

Remember the days when you actually knew your friends' and family's phone numbers by heart? I even used to recall birthdays (all on my own!), and often my dear ones' addresses in the event I needed to send them a card or (gasp) a handwritten letter!

Microsoft Outlook products do all that remembering and organization for me now.

Similarly, I've come to rely on the internet for 98% of my recipes. Don't get me wrong, I have a whole bookshelf of cookbooks, but I somehow always revert to all of your delicious blogs, food websites like Cooking Light and bulletin boards for our next meal ideas.

Realizing I should probably utilize some of my (many) cookbooks, I chose this recipe from Jamie Oliver's cookbook, Jamie's Italy: Le Migliori polpette di tonno or the best tuna meatballs.

As opposed to your typical mom 'n pop veal, beef or lamb meatballs, Jamie's meatballs are a tasty mixture of tuna, pine nuts, Sicilian spices and breadcrumbs. Initially, we weren't sure what to think of this recipe, but being a lover of both tuna and cinnamon, I couldn't pass this up. You heard me right, tuna and cinnamon. Sounds strange, but any combination of my two favorite things in this world couldn't possibly be wrong. And Jamie's accent is just so cute. He couldn't be wrong either. I digress.


Though my tuna meatballs aren't quite as pretty as Jamie's, they're absolutely delicious and amazingly fragrant. I had a little bit of an issue with having the meatballs stick while I was rolling them, so I added a touch of olive oil to the mixture. Other than that, this is a fairly simple, yet delicious meal you all should enjoy! Serve with spaghetti, some toasty bread & a nice bottle of white wine, and enjoy the evening.

Le Migliori Polpette di Tonno, Jamie's best tuna meatballs
adapted from Jamie's Italy

for the tomato sauce
olive oil
1 small sweet onion, chopped
4 cloves of garlic, chopped
1 teaspoon dried oregano
1 28 oz can of plum tomatoes (I found these at Trader Joe's)
Kosher salt and freshly ground pepper
about 1 teaspoon of honey
small bunch of freshly chopped flat leaf parsley

for the meatballs
14 oz. fresh tuna (not canned)
olive oil
1/4 cup pinenuts
1 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
1 teaspoon dried oregano
handful of freshly chopped flat leaf parsley
1 3/4 cup Italian breadcrumbs
1/4 cup freshly grated Parmesan cheese
2 large eggs
1/2 teaspoon fresh lemon zest and juice from 1/2 lemon.

1/2 box of spaghetti, cooked according to package directions

1. Chop tuna into about a 1 inch dice. Heat a large skillet over medium heat and pour a few rounds of olive oil. Add tuna, pinenuts and cinnamon. Season lightly with salt & pepper to taste. Saute until tuna is browned on all sides, but not cooked all the way through to prevent overcooking. Remove from heat and place into large mixing bowl. Allow to cool for about 5 minutes.

2. Add oregano, parsley, breadcrumbs, Parm, eggs, lemon zest and juice to the bowl. Use your hands and scrunch the mixture together. If the mixture doesn't stick add a few teaspoons of olive oil. Combine well. Roll the mixture into golf-sized balls and place onto an oiled cookie sheet. Allow to sit for one hour.

3. While meatballs are resting, heat olive oil in a large pan over medium heat.
Add onion and garlic and heat slowly until soft, about 8 minutes. Add oregano, tomatoes, salt & pepper and bring to a boil. Add honey and reduce heat to a simmer for 15 minutes. Pour sauce into a blender (or use an immersion blender). Blend/Puree until smooth. Take a taste and add more salt or seasoning if needed.

4. Using the pan you fried the tuna on, add a little more olive oil and place back onto the heat. Add meatballs to the pan and allow to brown on all sides. If the pan isn't big enough, saute in two batches. Add to the sauce when done and sprinkle with parsley. Serve with spaghetti.

Taste & Create: Savory Strawberry Risotto

Today's post is part of a very fun blog event, Taste and Create, hosted by For the Love of Food. Nicole randomly pairs food bloggers and we have the fun task of creating a tasty dish from our partner's blog.

Photo Taken Indoors

For my first adventure, I've been matched with Rosella from Ma che ti sei mangiato, a lovely blog based in Italy. Armed with the wonders of the Internet, Babel Fish provided me with a rough & sometimes confusing translation of Rosella's amazing looking dishes. Technology's not perfect quite yet! Loving Italian food, I enjoyed perusing all of her creations and finally settled upon one that is traditionally Italian though one new to me: Strawberry Risotto.

As a lover of strawberries, I've had them in nearly every form: bread, muffins, pie, shortcakes, and tarts. Could strawberries be savory? Or, would the dish be more like a dessert? I had to know!

Adapting from Rosella's post, here's the steps I followed to create this tasty dish. The risotto is certainly savory with just a hint of the berries. If you weren't told strawberries were hiding in there, you'd probably never know. The risotto would go wonderfully with a big glass of white wine. You might as well finish off the wine bottle you opened to make the risotto!

Thanks Rosella. I had a great time learning some Italian words :)

Photo taken outdoors...what a color difference!

Risotto Alle Fragole, Strawberry Risotto
2 tablespoons butter or extra virgin olive oil (Olio extra vergine d'oliva)
1 small shallot (scalogno)
1 cup risotto rice (riso)
4 cups vegetable broth (brodo vegetale)
1 glass white wine (vino blanco) - I used a little more than 1/2 cup of white wine
4-8 strawberries (fragole)
cream (panna da cucina) -- I used a few pats of butter

1. Bring the broth to a boil. Turn heat down until its simmering.
2. Wash and hull strawberries. Lightly crush them if you have a mortar & pestle. I don't, so I sent them through the food processor a few times.

3. Saute shallots in olive oil or butter over medium heat. Don't allow to brown.
4. Add rice and toss to ensure all grains are covered by butter or oil.
5. Pour in the wine and let it reduce, meanwhile continue to stir to prevent rice from sticking.
6. Pour 1-2 ladles of the broth onto the rice and allow to reduce (until nearly dry) before adding 2 additional ladles. Allow to reduce and add strawberries.
7. Continue to add ladles of broth until the rice is cooked and liquid is absorbed.
8. If using cream, take pot off the heat and stir in.

You Want What for Dinner?!

...spaghetti & meatballs of course.

You see, I have a bad habit of pestering hubby about helping me come up with dinner ideas. I say 'pester' because with as much time as I spend perusing cooking blogs and participating on boards, I really shouldn't need too much of hubby's input for dinner ideas. Though it is nice from time to time, the poor man couldn't pick out leeks and rhubarb from shallots in a lineup.

So, after a particularly stressful day and an inability to think straight, I forced hubby to come up with our Sunday dinner and of all things, he chose homemade spaghetti and meatballs. Though this would probably be the last thing I order in an Italian restaurant, I couldn't scoff at the idea and come off as the crazy wife who requests opinions but doesn't like any of them. Well, actually I suppose this happens all the time, but who's keeping track?

For hubby, spaghetti & meatballs reek of nostalgia - family dinners and quality homemade food with fresh ingredients. For me, I think of $5.99 all-you-can-eat church spaghetti dinners. Growing up in an Asian household, I get nostalgic over things like nasi goreng, lemper ayam, and kue lapis. Dishes like spaghetti & meatballs usually came from Mr. Chef Boyardee, a sauce packet or the local Pasta House. Nonetheless, I forged on and began my search for a true, hearty & homemade recipe.

I wasn't quite sure where to start but as usual, a simple Google search resulted in a bevy of delectable recipes from fellow food bloggers. After reading through a few, I chose Chelley's spaghetti sauce from Sugar and Spice since I had over-zealously plucked my basil plant and needed to use dried basil. Then, knowing how much hubby likes Italian sausage, I found Elise's meatball recipe from Simply Recipes that uses both ground beef and Italian pork sausage. Plain breadcrumbs are used in the original recipe, but I tried Italian style breadcrumbs to give the meatballs an extra flavor kick.

Like many wonderful things in life, good things come to those who wait. Though we live in an instant gratification society, this homemade sauce is best when simmered all day, or at the very least a few hours. You'll be rewarded with tempting aromas wafting through your house and a sauce that is so much better than any kind you could buy in the store. Since I was at first skeptical, but certainly won over by this recipe, I'm submitting it to this week's Presto Pasta night.

While not the most sophisticated of dishes, homemade spaghetti & meatballs is ultimate comfort food. Sorry, Chef Boyardee.

Homemade Spaghetti Sauce
adapted from Sugar & Spice

2 Tablespoons olive oil
1 large sweet onion, chopped
4 cloves garlic, chopped
1 28-oz. can tomato puree
1 28-oz. can tomato sauce
2 ½ teaspoons dried parsley
1/2 teaspoon dried basil
Water from rinsing extra sauce and puree from inside of cans
2 teaspoons salt
2 Tablespoons sugar
1/2 teaspoon ground black pepper
1 bay leaf

1. Saute onion and garlic in olive oil over medium-low heat until onion is tender.
2. Add tomato sauce, tomato puree, parsley, basil, water, salt, sugar, pepper and bay leaf.
3. Stir and lower heat to a slow simmer. The sauce is best when simmered for at least 2 hours. Remove bay leaf before serving

Italian Meatballs

(adapted from Simply Recipes)

1 lb ground beef
½ lb fresh sweet(mild)Italian pork sausage, casings removed
2 Tablespoons finely chopped basil (I used 2 tsp dried basil)
2 Tablespoons finely chopped fresh Italian parsley
½ cup finely chopped crimini brown mushrooms
2 eggs, lightly beaten
¾ cup Italian style bread crumbs
¼ cup grated Parmesan cheese
1 ½ teaspoons Kosher salt
2 teaspoons fresh ground black pepper
1 Tbsp olive oil

1. Prepare the meatballs. Mix by hand in a large bowl beef, Italian sausage, basil, parsley, mushrooms, eggs, breadcrumbs, Parmesan cheese, salt, and pepper until well mixed. Use small melon baller, or teaspoons to form 1-inch round meat balls. Roll and compress into tight balls. (We made ours a little larger).

2. Heat frying pan over high heat and add olive oil. Sear and brown meat balls on all sides, about 2-5 minutes depending on size of meatballs. You may need to brown two batches of the meatballs. Do not crowd the pan by stacking the meatballs. Cook in a single layer and do not over-cook as these will simmer with the sauce.

3. Add meatballs to spaghetti sauce, and gently stir. Simmer sauce and meatballs for 30-45 minutes, stirring occasionally.

Lighter Penne Rustica

It's a tough life being a food lover and blogger. I spend too much time perusing other foodies' blogs and drooling over their creations with an end result of an exploding list of recipes to try. I finally got around to crossing one off: a delicious pasta dish that I first saw on Mr Orph's Kitchen blog. Penne Rustica is full of smoky prosciutto, chicken and shrimp, mixed in with a creamy sauce accented by peas. Though the recipe sounded divine, I knew I needed to lighten it up without compromising on taste. Hubby had just been on a cheeseburger bender (long story) and as his wife, it's my duty to look out for his cholesterol, right? :)

I ended up decreasing the butter & cheese, using fat free half and half instead of cream, and adding some mushrooms in for good measure. The dish resulted in hubby proclaiming his never-ending love for me, and internally thanking all of our wedding guests for buying us such nice kitchen gear (that 6 months later still inspires me to cook). This is probably the most sinful tasting, yet not-really-that-sinful dish I've ever made. We enjoyed this dish with a 2005 Chateau St Jean Chardonnay we brought home from Sonoma & some warm French bread.

Penne Rustica
adapted from Mr Orph's Kitchen
1 pound penne rigate pasta
2 chicken breasts, chopped
1 lb medium shrimp, peeled and deveined
1/2 cup sliced mushrooms
1/2 cup prosciutto, chopped
3/4 cup frozen peas
1/4 cup grated Parmesan cheese
1 tbsp fresh flat-leaf parsley minced, for garnish
salt and pepper
1 tablespoon olive oil

For the sauce:
1 tbsp butter
2 tbsp minced garlic
2 tbsp fresh rosemary minced
1/2 cup marsala wine
2 cups fat free half and half (or use heavy cream if you prefer)
3/4 cup grated Parmesan cheese
1/2 cup nonfat milk
1 tbsp cornstarch
1 tbsp Grey Poupon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
pepper, to taste

Preheat the oven to 475 degrees

1. Cook pasta according to package directions and drain. Set aside.

2. Season chicken with salt and pepper. In a medium skillet over medium-high heat, saute chicken in olive oil until brown on both sides, about 4 minutes. Add shrimp and mushrooms; cook until shrimp is almost done (just turning pink), about 2-3 minutes. Remove chicken, shrimp, and mushrooms from pan and transfer to plate. Cover with foil to keep warm.

To make the sauce:
3. Using same skillet, melt the butter over medium heat, scraping up any browned bits. Add minced garlic and rosemary and cook for approximately 2-3 minutes, or until garlic begins to brown. Add the marsala wine and cook for an additional 5 minutes or until marsala wine is reduced.

4. Add the half and half, 3/4 cup Parmesan cheese, dijon mustard and spices (salt through cayenne pepper). Add salt and pepper to taste.

5. Combine cornstarch and milk in a small bowl or glass. Whisk the cornstarch slurry into the sauce and continue whisking until smooth.

6. Bring sauce to a simmer and simmer until sauce thickens. Add chicken, shrimp, prosciutto, and peas and combine. Cover and turn off heat.

7. Assemble the dish by spraying a 13 x 9 baking dish with non-stick spray. Pour in the pasta. Add the sauce and mix well. Top with additional Parmesan cheese. Bake in the oven for 10-12 minutes until heated through and the cheese is melted & bubbly. Garnish with parsley.

Chicken with Mushroom Marsala Sauce and Roasted Broccoli

When trying to think of Monday night's meal, it dawned on me that for every main dish that piqued my interest, I tried to think of a corresponding carb-centric side dish to serve. Rice, pasta & bread are our main staples and its very seldom we don't get our carb fix for the day. In an attempt to branch out, I roasted broccoli in garlic and olive oil. I had never roasted broccoli before, but I must say this will now be my go-to way of cooking broccoli. Unlike steamed broccoli, which often cools after sitting out, the roasted broccoli stayed warm and was infused with flavor.

As for the main dish, the Chicken Marsala is my attempt to recreate a delicious dish we had at a local Italian restaurant. Because the recipe makes an ample amount of sauce as you can see in the photo, I would consider serving this dish over spaghetti or fettuccine in the future to soak up some of that good stuff!

Chicken with Mushroom Marsala Sauce
(adapted from Emeril Lagasse)
1/2 cup all-purpose flour
1 tablespoon creole seasoning
8 chicken breast tenders or 2 boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
3 tablespoons butter, divided
12 ounce package of cremini mushrooms
3/4 cup Marsala Wine
3/4 cup chicken stock
Salt and freshly ground black pepper


DIRECTIONS
In a shallow plate, combine the flour and creole seasoning and stir to combine thoroughly. Quickly dredge the chicken in the seasoned flour mixture, shaking to remove any excess flour.

Heat olive oil in a large skillet over medium-high heat until hot. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and keep warm.

Add an additional tablespoon of butter to the pan and sauté the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Stir in a tablespoon of butter. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Season with salt and pepper, to taste.

Garlic Roasted Broccoli
12 oz. bag of precut broccoli spears
2 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled and crushed
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/4 teaspoon garlic salt
dash of pepper
Lemon wedges, for serving
1/4 cup grated parmesan cheese
cooking spray

DIRECTIONS
Preheat the oven to 450° and lightly spray a baking sheet with cooking spray. In a large bowl, toss the broccoli with the olive oil, garlic, salt, crushed red pepper, and garlic. Spread the broccoli on a baking sheet and roast in the upper third of the oven for about 20 minutes, stirring occasionally, until crisp-tender and browned in spots. Sprinkle with parmesan cheese & serve with lemon wedges.