Easy, breezy and low-carb to boot!

IMG 6497 300x225 Parmesan Crusted Chicken

Prep time: 10 minutes Cook time: 22 minutes

Serves 4-6

Ingredients:
4 boneless skinless chicken breast (pound lightly with mallet before

baking)
salt and pepper
½ cup mayonnaise
¾ cup Parmesan cheese
¼ tsp. pepper ½ tsp. garlic powder
2 green onions, minced

DIRECTIONS

1. Preheat oven to 425 degrees. Spray baking sheet with cooking spray.
Place lightly pounded chicken breasts on sheet and sprinkle with salt and pepper.

2. In bowl mix together mayonnaise, Parmesan cheese, garlic powder and green onion until well combined. Spread even amount of mixture over the top surface of each chicken breast.

3. Bake 20-22 minutes (temperature should be 165 degrees in thickest part of breast)

4. Let chicken rest for 5 minutes before serving for crust to set.

This week we’re sharing our recipe for a delicious BBQ sandwich with crunchy slaw.. whats not to love!

SANDWICH INGREDIENTS
½ cup ketchup
2 tablespoons honey mustard
2 tablespoons water
1 teaspoon chili powder
¾ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
1/8  teaspoon salt
1-2 “splashes” of pilsner beer
1 teaspoon of whiskey
3 cups shredded, skinless, boneless rotisserie chicken
1 package seeded hamburger buns (toasted)

SLAW INGREDIENTS:
3 tablespoons olive oil mayonnaise
2 tablespoons cider vinegar
½ teaspoon sugar
Black pepper to taste
3 cups prepared/packaged coleslaw mix plus an extra ½ cup of shredded purple cabbage
1/3 cup chopped green onion

DIRECTIONS:
For Sauce: Combine first twelve ingredients in saucepan over medium-high heat. Bring to simmer for 10 minutes, stirring occasionally. Remove from heat, add chicken to sauce and combine.

For Slaw: Combine olive oil mayo, cider vinegar, sugar, pepper. Add the coleslaw and green onions and toss well. (Chilling slaw is optional before assembling).

Assemble sandwiches by placing a layer of chicken mixture on bottom half of each toasted bun. Top each with about a ½ cup of slaw mixture.

20140114 1528191 300x168 March MadnessSpringtime is approaching which means it’s time for March Madness brackets and competitive office pools. We have created a platter representing the final four regions of the popular NCAA college basketball tournament for you to enjoy during viewing parties or office gatherings. The March Madness Platter will be available beginning “Selection Sunday” on Sunday, March 16, 2014 and will be available until the championship game on April 7, 2014.

The platter features four distinct sandwiches, each representing the culinary styles of the final four regions. Three lobster rolls filled with chunks of fresh lobster meat and mayo on a grilled New England-style hot dog roll represent the East Coast as the region is known best for its fresh catch. To represent the South are three crispy fried chicken sandwiches on a fresh roll with cheddar cheese, lettuce, tomato and mayo while two California wraps made with grilled chicken, fresh avocado, mixed greens, tomatoes, cucumber and chipotle mayo represent the West Coast. Lastly, two steak tip wraps signify the Mid-West and are loaded with grilled steak tips, lettuce, tomatoes, cucumbers, red onions and olives.

No matter what your favorite teams are, the platter is the perfect accompaniment for any March Madness gathering! The March Madness Platter ($109.99) will be available for pick-up or delivery. For more information please visit: www.paulisnorthend.com.

Muffuletta

Image

Muffeletta 300x198 MuffulettaWe’re unveiling an age-old New Orleans classic with our introduction of the Muffuletta sandwich. The sandwich filled with ham, mortadella, salami, provolone, and chopped red onion is served on an Italian seed roll and topped with our house made olive salad. Combining New Orleans flavors with the taste and culture of Sicily, The Muffuletta will be available during the month of March beginning Fat Tuesday, March 4th, 2014.

Staying true to New Orleans traditions and keeping with the Italian culture of the North End, this sandwich will be made in the same fashion as it was when it was first created almost a century ago. The Muffuletta can be traced back to the Central Grocery, a small Italian-American grocery store in the French Quarter of New Orleans, Lousiana, owned by Salvatore Lupo, a Sicilian immigrant. As the story goes, the Sicilian truck farmers who regularly came into Central Grocery for their lunch, would buy all the ingredients included in this sandwich and in typical Sicilian fashion, eat them separately. One day, Salvatore suggested putting the ingredients into a loaf of Muffuletta bread — and the sandwich was born. Before long, a Muffuletta was more than just a loaf of bread; it was the sandwich of choice for these farmers and has become a Southern culinary staple.

For anyone seeking to experience the cuisine of the Big Easy right in their own backyard The Muffeletta ($7.49) will be available for dine-in or delivery during the month of March.

york peppermint brownie Mint Patty BrowniesThere’s nothing like a great batch of homemade brownies. We’d love to claim this recipe as our own, but the credit goes to Pauli’s mom…after all, where do you think Pauli got his culinary talent? Keep it together, we can practically see you drooling over the picture.
1-½ cups butter softened
3 cups of sugar
5 eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 package (12 ounces) chocolate covered peppermint patties

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one. Beat in vanilla. Combine the dry ingredients; add to creamed mixture and mix well.
Spread two-thirds of batter in a greased 13 inch x 9 inch baking pan. Arrange peppermint patties over top and carefully spread rest of batter over patties.
Bake at 350 degrees for 35-40 minutes until edges begin to pull away from sides of pan and a toothpick inserted into center comes out clean.

This quick and easy recipe will wow your family and friends!

Ingredients
Extra-virgin olive oil
1 onion, diced
Kosher salt
2 garlic cloves, smashed and chopped
1 cup (1/2-inch) diced red peppers
½ cup diced yellow onion

1 (35-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup finely grated aged cheddar

2 tablespoons chopped chives

Ingredients
Extra-virgin olive oil
1 onion, diced
Kosher salt
2 garlic cloves, smashed and chopped
1 cup (1/2-inch) diced red peppers
½ cup diced yellow onion

1 (35-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill
8 eggs
1/2 cup finely grated aged cheddar

2 tablespoons chopped chives

Directions
Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the red peppers and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Pour mixture into coated casserole pan (4 x 8 x 12). Break  eggs into each mixture. Put pan  into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.  Then add cheddar and cook until melted.

When the eggs are done, sprinkle with chives and serve.

Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the red peppers and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.

Preheat the oven to 400 degrees F.

Pour mixture into coated casserole pan (4 x 8 x 12). Break  eggs into each mixture. Put pan  into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.  Then add cheddar and cook until melted.

When the eggs are done, sprinkle with chives and serve.

With tailgating season here, Paul wanted to give his customers the opportunity to take his perfectly marinated steak tips home. Served in ready-to-go containers, our pre-packaged servings can be ordered by the pound and are perfect for grilling, whether they’re for a small dinner with the family or served while watching the game during a tailgate party with a group of friends.“People are always raving about our steak tips, so this felt like the next step. Customers now have the option of coming in and picking up dinner for the family, which they can prepare on their own time. We value that homemade taste, so taking our food into the home is the perfect fit, at this rate, we might end up going retail.” said PaulThe Steak Tips are available for ($13.99/lb) and are made with Worcestershire Sauce, Italian Dressing, Barbeque Sauce and seasonings, and can be served in a sub or to top off a fresh Greek salad, with a side of rice or alone as an appetizer.

Recipe:Makes 4 Servings

1/2 cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons granulated garlic seasoning
2 teaspoons black pepper seasoning
2 pounds beef sirloin flap steak
1 cup barbeque sauce

Directions: Cut sirloin steak flap into cubes of desired thickness. In a mixing bowl, mix ingredients and refrigerate in a bowl for at least four hours. Preheat the grill for high heat. Next, place the steaks on the grill and grill on each side for at least 10 minutes. Serve.

091412foodpaulistf02 679x1024 Numero due   Steak Tip & EggsSteak Tips & Eggs!

*Makes 1 serving

For Steak Tips

Ingredients:

    • 1/2 cup Bull’s Eye BBQ sauce
    • 1/2 cup Italian Dressing
    • 1 Tablespoon Worcestershire sauce
    • Pinch of Kosher salt, ground pepper, and granulated garlic
    • 1/2 pound of sirloin strip cut into tips

 

Directions:

  1. Mix together BBQ sauce, Italian dressing, Worcestershire sauce and spices.
  2. Toss in steak tips and place in re-sealable bag or covered bowl.
  3. Refrigerate for 2 hours.
  4. Cook as desired over hot flame or grill at 450 degrees.

 

 

 

 

Pauli’s Home Fries:

Ingredients:

 

  •  1/2 pound of sliced & cubed red bliss potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon chili powder
  • 1/3 cup vegetable oil

 

Directions

  1. Cover potatoes with water in sauce pot and bring to boil & then let cool
  2. Drain potatoes then mix with teaspoon of salt, pepper, granulated garlic & light Chili powder
  3. Preheat oven to 450 degrees
  4. Grease sheet pan with oil
  5. Spread potatoes evenly across sheet pan
  6. Bake for 40 minutes, flipping over potatoes after 20 minutes or until crispy

 

Eggs

  • Eggs any style (we prefer over easy)

Serve potatoes and steak tips with eggs and multigrain toast.

Bon appetit!

 

 

Welcome to Mama’s corner! Here we plan to share classic Italian recipes, nostalgic stories, family antics, opinions, company updates and more. Pauli’s mother, Maria, will be a regular contributor…hence Mama’s corner. Paulis Mother music small4 199x300 Numero Uno“Mama was born in Orsogna, Italy in 1939. She grew up in a small rural town. While my grandparents worked the family farm, my great grandmother taught Mama traditional Italian dishes including homemade pasta, sauces, and desserts. In 1953, during the height of Italian immigration, my grandparents moved to the US in search of better opportunities. Mama grew up in the suburbs of Boston. Eventually she got married, and raised a family (including of course, yours truly)! True to Italian culture, food brought friends and family together, and Mama always took great care in preparing and serving each and every course. In 1986, Mama accomplished her lifelong dream of opening a restaurant. Nicole’s quickly became a crowd favorite in the North End and Boston started experiencing what meals were always like in our house. These days, Mama is retired and is working on her cookbook and helping me at Pauli’s.” –Pauli For our first post, we’d like to share one of our oldest family recipes: spaghetti and meatballs

Spaghetti and MeatballsMakes 4 servingsIngredientsFor the Sauce:

  • Two 35-ounce cans Italian plum tomatoes, (preferably San Marzano) with their liquid
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, chopped (about 1 cup)
  • Salt
  • Freshly ground black pepper

 

For the Meatballs:

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 cup fine, dry bread crumbs
  • 1/3 cup freshly grated Pecorino Romano cheese
  • 1/4 cup chopped fresh Italian parsley
  • 2 cloves garlic, peeled and chopped fine
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

1/4 cup olive oil
1/4 cup vegetable oil
1 pound spaghetti
2/3 cup freshly grated Pecorino Romano cheese

Directions

  1. Pass the tomatoes and their liquid through a blender fitted with the fine disc. Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes. Pour in the tomatoes and season lightly with salt and pepper. Bring to a boil, and then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  2. Meanwhile, crumble the pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat. Beat the egg with 1 and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients just until evenly blended. Shape the meat mixture into 2-inch balls.
  3. Heat 1/4-cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over browning. Remove the meatballs, and repeat if necessary with the remaining meatballs.
  4. Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  5. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  6. Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce. Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary. Serve the pasta in a bowl and spoon a little more of the sauce over the pasta along with the meatballs.

 

 

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