Focaccia with Dried Tomatoes, Olives, and Rosemary

Serves 12

1 1/2 Cups Water, warm (about 110 degrees)
1/4 Ounce Dry Yeast, 1 enveloope
1 Teaspoon Sugar
3 3/4 Cups Bread Flour
6 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Salt
1/2 Cup Black Olives, coarsely chopped
1/4 Teaspoon Kosher Salt
1/4 Cup Romano Cheese, freshly grated

1. In a large bowl, combine ½ cup of the warm water, yeast and sugar. Stir to dissolve. Let stand for five minutes, or until foamy. Add the remaining one cup water, the flour, 2 tablespoons of the oil and the salt. Stir to combine.
2. Turn the dough into a lightly floured surface and knead until smooth and elastic (dough will be soft), about seven minutes. Shape the dough into a ball. Lightly oil the inside of a large bowl. Add the dough and turn it to coat evenly with the oil. Cover the bowl with plastic wrap or a clean towel and let it stand in a warm, draft-free place until it doubles, about 1 hour.
3. Lightly oil a 15½-by-10½-inch jelly-roll pan. Punch the dough down and pat into the prepared pan. Cover and let rise in a warm place until it doubles, about 45 minutes. Blanch rosemary needles for 20 seconds then sprinkle them on the dough. With your greased fingertips, make deep indentations, about 1 inch apart, over the entire surface of the dough, almost to the bottom of the pan. Drizzle with 3 tablespoons of the remaining olive oil and sprinkle with the kosher salt. Cover loosely and let rise in a warm place until it doubles in size, about 45 minutes.
4. Preheat the oven to 450 degrees. Spoon the olives and dried tomatoes evenly over the dough. Bake on the bottom rack until the bottom is crusty and the top is lightly browned, about 18 minutes. Sprinkle with the Romano cheese. Slide the focaccia from the pan unto a wire rack to cool before cutting to serve.

Super Easy Chicken Alfredo

Serves 4

1-1 1/2 pounds Chicken Breast, skinless, boneless
2 Tablespoons Creole Seasoning
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Garlic, crushed
1/4 Cups White Wine
3 Cups Heavy Cream
3/4 C Pecorino Cheese, grated
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 Pound Fettuccine
1/4 Cup Scallions, sliced

1. Preheat oven to 400F.
2. Season chicken breasts with Creole seasoning and bake until 165F internal temperature is reached, about 20 minutes.
   
3. Cool breasts and slice on bias and set aside.
4. In saute pan over medium heat, add 2 Tablespoons olive oil and garlic. Lightly caramelize garlic. Then add chicken slices and wine to deglaze pan.
5. Add heavy cream and simmer until desired consistency. Then add 1/2 cup cheese, salt, pepper, and pasta.
6. Garnish with scallions and remaining 1/4 cup cheese.

Options: You can add spinach or peas or pork sausage.

RESOURCES: Four cheese white sauce mix will soon be available at FoodieAffair.com

Fettuccine with Creamy Tomato Italian Sausage Sauce

Serves 6

• 2 Tbsp olive oil
• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1/2 pound sweet Italian sausage, casings removed
• 1/2 pound spicy or hot Italian sausage, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice
• 1 Tbsp dried sage
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese

1. Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.
3. Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.