Johnny Carinos Copycat Food

CROCK POT CHICKEN MILANO RECIPE (JOHNNY CARINO'S COPYCAT)

Steps:

• Place chicken in the bottom of a 6-quart slow cooker or the casserole crock pot.
• Season chicken with salt and pepper.
• Layer mushrooms and basil on top.
• Combine cream soups, cream cheese and sherry (or broth) in a bowl and mix with an electric mixer for 2 -4 minutes.
• Layer cream cheese mixture on top of mushrooms.
• Next spread the ham slices over the top of the cream cheese mixture.
• Sprinkle the mozzarella cheese on top.
• Cook on low for 4-5 hours until chicken is cooked through.
• Serve over fettuccine and garnish with parsley.

MY VERSION: CARINO'S SPICY ROMANO CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

JOHNNY CARINO'S OLIVE OIL DIP RECIPE

Steps:

• Preheat oven to 375°F.
• Lay chopped garlic on a baking sheet line with parchment paper.
• Place sheet in preheated oven. Roast garlic for 10 minutes and stir. Roast for another 10 minutes until garlic is golden and crispy, but not burned.
• Remove from oven. Set aside to cool.
• Place rosemary, parsley, oregano, red pepper, salt, pepper and Parmesan cheese in a food processor. Pulse until finely chopped.
• Add spice mixture to olive oil.
• Place a teaspoon or more of the roasted garlic in a shallow bowl.
• Using a long teaspoon, spoon out some of the spices and cheese mixture from the oil. Add to bowl.
• Pour in oil as desired when ready to eat.

JALAPENO GARLIC TILAPIA BY JOHNNY CARINO'S

Steps:

• Dredge the tilapia filets in the flour, and add them with the melted margarine and garlic to a medium temperature sauté pan.
• Once the tilapia has finished cooking on one side, flip them over and add the jalapenos, spinach, salt, pepper, and garlic salt.
• Prepare the angel hair in boiling water, and allow it to cook for 3 to 4 minutes depending on the temperature of the water.
• As the filets begin to flake, add the heavy cream, and bring it to a slight boil.
• Once the cream begins to boil, remove the pan from the fire and reduce the lemon butter into the sauce.
• Place the pasta in a bowl, and pour the fish with the sauce over the pasta.
• Garnish with fresh roma tomatoes and parsley.