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SEASON 3

S3 | E4

Fr. Tom’s Chicken Caprese

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Introducing Fr. Tom’s Chicken Caprese recipe. Gather some herbs from your garden and add this classic Italian recipe to your summer favorites. Ripe fresh tomatoes, mozzarella, arugula, basil and chicken breast make this a quick dinner that’s perfect for any night of the week, and good enough for company!

  • 2 large beefsteak tomatoes, diced
  • 1 carton grape tomatoes, halved
  • 1 lb. fresh mozzarella, cubed
  • 1 lb. thin sliced prosciutto
  • 2 lbs. boneless, skinless chicken cutlets, thin sliced
  • 4 large eggs, whisked
  •  2 cups all-purpose flour
  • 2 cups seasoned breadcrumbs
  • Salt and pepper (to taste)
  • 1 inch vegetable oil
  • ½ cup olive oil (¼ cup for caprese, ¼ cup for frying)
  • Fresh basil
  • Fresh arugula
  1. Slice and cube your beefsteak tomatoes. halve your grape tomatoes and set aside in
    mixing bowl.
  2. Slice and cube fresh mozzarella and add to tomatoes, toss to combine.
  3. Slice prosciutto into thin strips, add to tomato and mozzarella, toss to combine.
  4. Season with salt, pepper, and a splash of olive oil, toss to combine.
  5. Break up fresh basil and add to mixture, toss to combine, and set aside.
  6. Prepare three pans: one with seasoned breadcrumbs, one with flour, and one with
    whisked eggs.
  7. Dip thin-cut chicken cutlets in flour, eggs, and breadcrumbs, and set aside on a
    parchment lined baking sheet.
  8. Heat vegetable oil and olive oil in a large skillet over medium-high heat.
  9. Add breaded cutlets to the oil and fry for until golden brown, about 3-4 minutes per
    side.
  10. Once cooked through, transfer to paper towel-lined baking sheet to absorb excess oil,
    season with salt and pepper.
  11. To plate, set chicken cutlet atop a bed of fresh arugula and top cutlet with arugula and
    caprese salad. Enjoy!

S3 | E3

Fr. Tom's Pepperoni Roll

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Mangia! Mangia! Introducing Fr. Tom’s Pepperoni Roll recipe. This roll is a simple dish that pairs great with a glass of wine before dinner or even makes a great late-night snack!

It’s easy to put together, kid-friendly, and can be made with frozen bread dough. You can also use refrigerated pizza dough or make your own dough if you’re up for the task!

  • 1 package pizza dough (optional homemade)
  • 1 lb. fresh mozzarella cheese
  • 1 lb. sliced deli pepperoni
  • 1 cup grated parmesan cheese
  • 2 eggs, whisked
  • ½ cup flour
  • Salt (to taste)
  • Pepper (to taste)
  1. Slice and chop (or grate) fresh mozzarella cheese.
  2. Take pizza dough out and refrigerate (covered) overnight to rise; cut out one third and set on floured surface.
  3. Flour dough on both sides and roll out with rolling pin, about one-half inch thick.
  4. Generously layer thinly sliced pepperoni on the rolled-out dough.
  5. Evenly sprinkle chopped mozzarella and grated parmesan on top of the pepperoni.
  6. Carefully roll dough into a loaf, wet along the edge, and press to seal.
  7. Lay roll seam-side down on a baking sheet and score top of dough with a knife. Let sit for 30 minutes.
  8. Whisk two eggs in a mixing bowl and brush the dough with an egg wash. (Add salt or seasoning if you’d like!)
  9. Heat convection oven to 375° (400°- 425° standard oven) and bake for 20-25 minutes, until golden brown.
  10. Remove from oven, tap the top to make sure it has finished cooking. A hollow sound means it is ready. Let sit for 15 minutes, slice and serve. Enjoy!

S3 | E2

Mushroom Tomato Pasta

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This Mushroom Tomato Pasta makes a delicious weeknight dinner and comes together in just 30 minutes. This is a real last-minute treat for mushroom lovers, guaranteed to please the entire family. Note: the post has been updated with new pictures and nutritional values, but the recipe is still the same.

  • 3 lb. mushrooms (portobello, cremini…)
  • 1 lb. strozzapreti pasta (or other pasta)
  • 4 large garlic cloves, minced
  • 1 large red onion
  • 1 carton cherry tomatoes, halved
  • 1 can anchovies, smashed (or anchovy paste)
  • 4 tbsp butter or margarine
  • 2 tbsp olive oil, plus extra for drizzling
  • ½ bottle red wine (to taste)
  • Salt and pepper (to taste)
  • ½ cup grated parmesan cheese (optional)
  • 3 tbsp fresh parsley, chopped (optional)
  • ¼ tsp chili flakes, or more to taste (optional)
  1. Quarter your onions dice, mushrooms, halve cherry tomatoes, and set aside. (Do not soak mushrooms to wash, just wipe clean with a wet paper towel!)
  2. Boil a large pot of salted water and set aside your strozzapreti.
  3. Place quartered onion in the food processor and chop until well blended.
  4. In a large saucepan, heat butter or margarine over medium heat, and add chopped onions. Sauté a few minutes.
  5. Season generously with salt and pepper and stir frequently to prevent caramelization.
  6. Add mashed anchovy (or anchovy paste) and garlic, stir to combine.
  7. In a separate large saucepan, heat olive oil over medium heat and add onion mixture.
  8. Add diced mushrooms and toss to combine, generously adding olive oil, salt, and pepper (to taste) and continue to toss.
  9. As mushrooms reduce, add cherry tomatoes, and red wine. Let simmer for up to three hours.
  10. Boil pasta in a large pot of heavily salted water until al dente.
  11. When pasta is nearly cooked, use a scoop to transfer to the mushroom sauce where it will finish cooking. Stir to combine.
  12. Transfer to serving bowl, top with cheese or parsley (optional), serve hot and enjoy!

S3 | E1

Summer Chicken

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Today, Fr. Tom Gallagher, OFM shares a classic summer chicken recipe that is perfect for warmer temperatures! The marinade is made with fresh lemon juice, olive oil, garlic and rosemary, which creates a tender and juicy flavor.

Pair it with a salad, grilled vegetables or rice for a healthy delicious dinner. This recipe is celebration-worthy but easy enough to prepare on a weeknight.

  • 3 lbs. skin-on boneless chicken breasts
  • 1 cup olive oil
  • 1 cup lemon juice
  • 1/2 cup minced garlic
  • 1/2 cup fresh chopped rosemary
  • 1 cup white wine (to your taste)
  • Salt (to taste)
  • Pepper (to taste)
  • Parsley (to taste)
  • Sliced lemon (optional)
  1. In a large basin, prepare your marinade: olive oil, lemon juice, minced garlic, chopped rosemary, white wine, salt, and pepper. (All to taste!)
  2. Pre-wash your chicken breasts and place into the marinade mix, being sure to coat on both sides.
  3. Salt and pepper the chicken breasts in the marinade, add rosemary sprigs, cover, and let sit for a few hours or overnight.
  4. Pre-heat oven to 400°, remove chicken from marinade and place onto baking sheets. (Foil-lined sheets make for easy cleanup!)
  5. Bake at 400°, for 20-25 minutes, or until chicken reaches an internal temperature of 160°-165°. (Do not consume raw or undercooked chicken.)
  6. When chicken is cooked through, remove from oven, and let rest for 5-10 minutes. (Optional: broil for a few minutes for a crispier skin!)
  7. After chicken has rested and retained its moisture, you can cut breasts into slices or choose to serve whole.
  8. Garnish with some fresh parsley, rosemary, and sliced lemon (optional) for color. Serve hot and enjoy!
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