Fazoli's
Fazoli's is an Italian-American fast casual restaurant chain specializing in Italian cuisine based out of Lexington, Kentucky that was founded in 1988.
With every meal from their kitchen, they're committed to eliminating all artificial preservatives and additives. You'll only find real ingredients, real flavor and nothing you can't pronounce.
Fazoli's Seafood Stuffed Shells:
8 ounces of ricotta cheese
1 egg beaten
1/2 Cup mozzarella cheese
1/2 cup small shrimp steamed and chopped or 1 small can of tiny shrimp
8 Ounce Lobster or Lobster-Like
Pinch of garlic salt
Your own Alfredo sauce or 1 jar of commercial sauce
Large stuffing shells, cooked as package directs
Spaghetti, cook as package directs
Your own tomato sauce
Mix ricotta cheese and egg. Add mozzarella cheese, shrimp, lobster and garlic salt. Fill cooked shells. Pour a little sauce in bottom of 8"x8" baking pan. Add shells. Pour sauce (how ever much you like) over shells. Cover and bake at 350 until hot (about 25 minutes). Serve over spaghetti with tomato sauce. Servings: 4
Fazoli's Breadsticks:
Start with plain bread sticks, place them in a pan. In a bowl mix together margarine and kosher salt. One cup margarine to 3 Tblsp of Kosher salt. Stir and brush on bread sticks. Bake at 400ºF serve hot. They use a product called "Whirl" - Whirl butter flavored oil adds delicious butter flavor to everything you make, without the hassles of butter or margarine. Whirl's authentic butter flavor makes it great for brushing on pizza crusts and breadsticks and as a replacement for butter or margarine in wing sauces.
FAZOLI'S GRILLED CHICKEN PANINI AND
PENNE MARINARA WITH PEPPERY CHICKEN
1 grilled focaccia bread
1 oz lite Italian dressing
1 whole grilled chicken breast, hot
2 shakes oregano
1/2 oz provolone cheese
1 romaine lettuce
2 tomato slices
Start by cutting focaccia into lengthwise pieces, separate and place crust down on workspace. Cover both sides with your favorite lite Italian dressing.
Grill chicken and slice thinly if desired.
Place chicken on prepared focaccia, then shake oregano, cover chicken with provolone, then top with lettuce and tomato. Enjoy.
Can also be prepared, then grilled in panini machine to create grill marks and melt cheese.
FAZOLI'S PENNE MARINARA WITH GRILLED PEPPERY CHICKEN
8 oz penne pasta, cooked, drained, hot
4 oz Fazoli’s marinara sauce, hot
2 1/2 oz sliced grilled peppery chicken
1 pinch chopped parsley
1 breadstick, hot
Combine ingredients, serve and enjoy.
Fazoli's Baked Garlic Chicken & Mozzarella With Pasta
8-12 servings 1 13x9 pan 1 hour 30 min prep
2 tablespoons olive oil, divided
1/2 cup biscuit mix
2 tablespoons grated parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless chicken breast halves
1 quart home-made tomato sauce
1 (28 ounce) can spaghetti sauce
3-5 garlic cloves, minced (or pressed)
3 cups shredded mozzarella cheese, divided
12 ounces linguine, cooked & drained (or fettuccini)
1/2 cup parmesan cheese (set aside for later)
Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!
FAZOLI'S BAKED SPAGHETTI
1 (16 oz.) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 ( 24 oz.) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 3 quart, baking dish. Top with half of the meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted
Fazoli's Breadsticks
2 tsp dry yeast
1 tsp malt extract
3 1/2 cups unbleached flour, sifted
2 tsp salt
3 Tbsp olive oil
egg glaze, made with 1 egg yolk and 1 Tbsp water
Sprinkle the yeast into 1/2 cup of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve.
Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil.
Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough.
Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes. Knead the dough for 10 minutes more.
Shape the dough into a rectangle, 12in x 8in and 3/4in thick. Cover with a dish towel; let rest for 10 minutes.
Lightly oil two baking sheets.
Cut the dough lengthwise into four equal pieces, then cut each piece lengthwise into ten strips. Stretch each strip until it is 10in long. Place the strips, about 1/2in apart, on the baking sheets.
Brush the strips with the egg glaze. Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.
Makes 6 to 8
Fazoli's is an Italian-American fast casual restaurant chain specializing in Italian cuisine based out of Lexington, Kentucky that was founded in 1988.
With every meal from their kitchen, they're committed to eliminating all artificial preservatives and additives. You'll only find real ingredients, real flavor and nothing you can't pronounce.
Fazoli's Seafood Stuffed Shells:
8 ounces of ricotta cheese
1 egg beaten
1/2 Cup mozzarella cheese
1/2 cup small shrimp steamed and chopped or 1 small can of tiny shrimp
8 Ounce Lobster or Lobster-Like
Pinch of garlic salt
Your own Alfredo sauce or 1 jar of commercial sauce
Large stuffing shells, cooked as package directs
Spaghetti, cook as package directs
Your own tomato sauce
Mix ricotta cheese and egg. Add mozzarella cheese, shrimp, lobster and garlic salt. Fill cooked shells. Pour a little sauce in bottom of 8"x8" baking pan. Add shells. Pour sauce (how ever much you like) over shells. Cover and bake at 350 until hot (about 25 minutes). Serve over spaghetti with tomato sauce. Servings: 4
Fazoli's Breadsticks:
Start with plain bread sticks, place them in a pan. In a bowl mix together margarine and kosher salt. One cup margarine to 3 Tblsp of Kosher salt. Stir and brush on bread sticks. Bake at 400ºF serve hot. They use a product called "Whirl" - Whirl butter flavored oil adds delicious butter flavor to everything you make, without the hassles of butter or margarine. Whirl's authentic butter flavor makes it great for brushing on pizza crusts and breadsticks and as a replacement for butter or margarine in wing sauces.
FAZOLI'S GRILLED CHICKEN PANINI AND
PENNE MARINARA WITH PEPPERY CHICKEN
1 grilled focaccia bread
1 oz lite Italian dressing
1 whole grilled chicken breast, hot
2 shakes oregano
1/2 oz provolone cheese
1 romaine lettuce
2 tomato slices
Start by cutting focaccia into lengthwise pieces, separate and place crust down on workspace. Cover both sides with your favorite lite Italian dressing.
Grill chicken and slice thinly if desired.
Place chicken on prepared focaccia, then shake oregano, cover chicken with provolone, then top with lettuce and tomato. Enjoy.
Can also be prepared, then grilled in panini machine to create grill marks and melt cheese.
FAZOLI'S PENNE MARINARA WITH GRILLED PEPPERY CHICKEN
8 oz penne pasta, cooked, drained, hot
4 oz Fazoli’s marinara sauce, hot
2 1/2 oz sliced grilled peppery chicken
1 pinch chopped parsley
1 breadstick, hot
Combine ingredients, serve and enjoy.
Fazoli's Baked Garlic Chicken & Mozzarella With Pasta
8-12 servings 1 13x9 pan 1 hour 30 min prep
2 tablespoons olive oil, divided
1/2 cup biscuit mix
2 tablespoons grated parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless chicken breast halves
1 quart home-made tomato sauce
1 (28 ounce) can spaghetti sauce
3-5 garlic cloves, minced (or pressed)
3 cups shredded mozzarella cheese, divided
12 ounces linguine, cooked & drained (or fettuccini)
1/2 cup parmesan cheese (set aside for later)
Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!
FAZOLI'S BAKED SPAGHETTI
1 (16 oz.) package spaghetti
1 pound ground beef
1 medium onion, chopped
1 ( 24 oz.) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups (16 ounces) shredded mozzarella cheese
Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 3 quart, baking dish. Top with half of the meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted
Fazoli's Breadsticks
2 tsp dry yeast
1 tsp malt extract
3 1/2 cups unbleached flour, sifted
2 tsp salt
3 Tbsp olive oil
egg glaze, made with 1 egg yolk and 1 Tbsp water
Sprinkle the yeast into 1/2 cup of the water in a bowl. Leave for 5 minutes, then add the malt extract; stir to dissolve.
Mix the flour and the salt in a large bowl,. Make a well in the center and pour in the dissolved yeast and the olive oil.
Use a wooden spoon to draw in the flour from the sides. Stir in the remaining water, as needed, to form a firm, sticky dough.
Turn the dough out onto a well-floured work surface. Knead the dough until smooth and elastic, about 10 minutes. Cover with a dish towel and let rest for 10 minutes. Knead the dough for 10 minutes more.
Shape the dough into a rectangle, 12in x 8in and 3/4in thick. Cover with a dish towel; let rest for 10 minutes.
Lightly oil two baking sheets.
Cut the dough lengthwise into four equal pieces, then cut each piece lengthwise into ten strips. Stretch each strip until it is 10in long. Place the strips, about 1/2in apart, on the baking sheets.
Brush the strips with the egg glaze. Bake in the preheated oven for 15-20 minutes. Transfer the sticks onto a wire rack, then let cool.
Makes 6 to 8
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