Uncle Louies Chicken Wings Marinarajay Lenos Favorite Food

CHICKEN MARINARA

Steps:

• Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
• Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
• Add tomato paste, cooked garlic and mix well.
• Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
• Midway, add wine and stir well and resume covered simmering.
• During last fifteen minutes or so, cook pasta according to directions on package.
• In large bowl, pour sauce over cooked pasta and mix well.
• Sprinkle cheese on top and serve!

UNCLE LOUIE'S CHICKEN WINGS MARINARA(JAY LENO'S FAVORITE)

Steps:

• Preheat oven to 400 degrees F.
• If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.
• In a large bowl, toss the chicken with the olive oil, garlic powder, salt and pepper. Place on a rack in a baking pan.
• Roast the chicken wings or drumettes in preheated oven until done, about 30 minutes.
• Meanwhile, to make sauce, place the marinara sauce, hot sauce and garlic in a blender or food processor and blend to puree garlic.
• When the wings are done, remove from the oven, and toss with half the sauce. Leave the oven on. Return wings to oven for 10 more minutes .
• Sprinkle the wings with parsley.
• Serve with the remaining sauce on the side to dip the wings into. Enjoy!
• This is good served with a good blue cheese or gorgonzola dip too!

BALSAMIC STUFFED ROUND ZUCCHINI

Steps:

• Heat the oven to 180°C.
• Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
• Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• Heap the tomato mixture into the scooped out shells.
• Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• Bake for 45 minutes or until the shell just starts to go soft.

CHICKEN LIVERS MARINARA

Steps:

• Heat 2 tbsp of the oil in a skillet on med-high heat.
• Add chicken livers and garlic and saute 5 minutes.
• Stir in tomatoes, green peas, basil and black pepper.
• Bring to a boil, then reduce to low and simmer 5 minutes.
• Serve over hot pasta (I prefer linguine) or hot rice.