Category: ITALIAN

ITALIAN CHICKEN & DUMPLINGS

ITALIAN CHICKEN & DUMPLINGS serves 6
3 tablespoons unsalted butter
5 boneless skinless chicken breasts
1 bunch green onions, minced
1 medium red bell pepper, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
1 teaspoon thyme
1/4 cup Wondra flour
1 28 ounce box Passata (Italian tomatoes)
Fresh ground salt and black pepper, to taste
2 bottles ShockTop beer
2 tablespoons balsamic

  • In a large pot melt butter over medium high heat.
  • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
  • Add remaining butter to pot and melt.
  • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
  • Stir in thyme and flour, blending well.
  • Season with salt and pepper.
  • Stir in beer and vinegar.
  • Add tomatoes.
  • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
  • Drop dumplings in top of stew.
  • Cover and simmer 10-15 minutes until dumplings are cooked through. 

Prepare dumplings while chicken mixture is simmering.

DUMPLINGS
2/3 cup Wondra flour
1/3 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon sea salt
1 tablespoon unsalted butter, cut into pieces
1/2 cup buttermilk

  • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
  • Add buttermilk and work into a smooth dough.
  • Roll dough pieces into ping pong size balls.

SAVORY PARMESAN FRENCH TOAST

SAVORY PARMESAN FRENCH TOAST
6-8 slices thick french bread
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream
salt and pepper to taste
1/2 teaspoon Frank’s hot sauce
1 clove garlic, minced
1/2 cup + garnish amounts to taste grated Parmesan cheese
fresh minced Italian flat leaf parsley
1 batch Bolognese sauce

  • Combine eggs, milk and cream in mixing bowl. 
  • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
  • Pour into shallow dish larger than bread slices.
  • Heat griddle or large skillet coated with butter.
  • Dredge bread slices through egg mixture coating both sides well.
  • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
  • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

SLOW COOKER LASAGNA – with tricks

I love my Lasagna Bolognese when I have time, but this slow cooker recipe is a nice change if you want it ready when you get home.

SLOW COOKER LASAGNA – with tricks
1 pound ground beef
1 tablespoon avocado oil
1/2 cup chopped onion
1/2 cup slivered carrots
4 cloves garlic, minced
3 cups Bolognese Sauce or your favorite jar sauce
2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
30 ounces ricotta cheese
1 cup Parmesan cheese
4 eggs
1/4 cup fresh, chopped basil leaves
1 box Barilla oven ready lasagna noodles
4 cups grated mozzarella cheese

  • Cut strips of heavy duty foil about 3 inches wide and long enough to extend about 3 inches over on each side making 2-3 slings.  Press into the edges of your crock pot and then coat with non-stick cooking spray.
  • Brown beef in skillet until no longer pink.  Drain off fat and set aside.
  • Add onions, garlic and carrots to skillet.
  • When vegetables are tender add meat back in and mix well.
  • Add sauce, Italian seasoning and red pepper flakes.
  • In a mixing bowl whisk eggs.
  • Add in Ricotta cheese, Parmesan cheese and basil.
  • Spread 1/2 cup of meat sauce on bottom of crock pot.
  • Add a layer of lasagna noodles breaking to fit as necessary.
  • Top with 1 1/2 cups of meat sauce followed by 1 1/2 cups of Ricotta cheese mixture followed by 1 cup of the mozzarella cheese.
  • Repeat layers 2 more times.
  • Set crock pot for low and cook 4 hours.
  • Let rest 30 minutes.
  • Using Foil slings, remove the whole lasagna to platter.  Foil slings will slide out easily.
  • Enjoy.

 **I love the oven ready noodles – no pre-cooking and so much less breakage.  No one can tell the difference after you bake it!

BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

BEEF RAGOUT with SALAD
4 slices bacon, cooked and crumbled
1 1/2 pounds quality stew meat cut into bite sized pieces
4 tablespoons Classico Sun-dried tomato pesto
1 large can pureed tomatoes
1 cup baby carrots, halved
1 medium Vidalia onion, chopped
2 large stalks celery, chopped
4 cloves garlic, minced
1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
1/2 cup red wine
1/2 teaspoon red pepper flakes
1/2 teaspoon Pink Himalayan salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 tablespoon fresh chopped basil

  • Coat crock pot with non stick cooking spray.
  • Stir together all the ingredients until well mixed.
  • Cover and cook on low 8-9 hours or 4-5 hours on low.
  • Serve over pasta.

*Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

ONION BACON VINAIGRETTE
4 slices bacon
1 bunch green onions, sliced thin
1/2 cup Tarragon vinegar
3/4 cup cream sherry
1/4 cup Avpcado oil
2 teaspoons fresh thyme leaves
salt and pepper to taste

  • Cook bacon until crisp.
  • Drain bacon on paper towels.
  • Add green onions to bacon grease and cook until tender.
  • Add vinegar, simmering 5 minutes.
  • Add cream sherry, simmering another 5 minutes.
  • Remove from heat and whisk in oil.
  • Fold in thyme leaves and bacon.
  • Season to taste with salt and pepper.
  • Serve warm.
  • Refrigerate leftovers.

ITALIAN BAKED POTATOES

ITALIAN BAKED POTATOES
3/4 pound ground chuck
4 Russet potatoes, scrubbed, buttered* and baked
1 small Vidalia onion, chopped
2 cloves garlic, minced
1 tablespoon Avocado oil
1 1/2 cups of your favorite marinara sauce (my recipe below)
1/2 cup Mascarpone cheese
1/2 cup grated Parmesan Cheese

  • In a large skillet heat oil.
  • Add onion and garlic, sauteing until garlic is fragrant.
  • Add beef, cooking until browned and completely broken up.
  • Drain off all fat.
  • Return meat to pan. 
  • Add marinara sauce, blending well and heating through.
  • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
  • Serve over hot potatoes, salt and peppering to taste.

 *I rub butter on the outside of the skins to make them a little more flavorful.

MARINARA SAUCE
2 large cans Contadina crushed tomatoes
1 can Contadina tomato sauce
1 tablespoon Avocado oil
3 teaspoons crushed garlic
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sea salt
1 teaspoon white pepper1 small white onion, chopped
1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
2 carrots, cut into really small pieces
3 tablespoons Classico tomato pesto

  • Heat avocado oil in large saute’/small stock pan.
  • Add onions, carrots and garlic.
  • Mash carrots to a mush.
  • Add the salt and pepper.
  • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
  • Bring to a simmer for several hours stirring frequently.
  • Pour over prepared pasta and toss well.
  • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

PIZZA IN A POT

Sandra over at Diary of a Stay at Home Mom recently ran her recipe for Pizza in a Pot.  It sounded SOOOOOOOO good and looked so unbelievably delicious that I wanted to make it right then and it was only 8AM.

My biggest problem is that with a major move coming I’ve been using what I already have in the freezer and cupboard for anything and everything I make so I had to adjust it a bit, but we loved the results. I also halved everything and we still will eat on it for 3 days. I can’t wait to make it again with her original ingredients.

Our favorite pizza is a pepperoni/sausage combo and ironically when hubby came in he asked if we were having pizza for dinner!

Sandra’s Recipe: (my changes in red)

Pizza in a Pot

1-1/2 pounds ground beef 3/4 pound mild Italian sausage (casings removed)
1 medium green pepper, chopped 1 cup carrot shreds
1 medium onion, chopped 1 small onion, chopped
15 ounces tomato sauce 8 ounce can tomato sauce
14 ounces pizza sauce 1/2 cup chicken broth
2 tablespoons tomato paste 6 ounce can tomato paste
3 cups spiral pasta, cooked and drained 1 1/2 cups (dry) shells
2 packages (3-1/2 ounces each) sliced pepperoni 2 inches deli pepperoni cut into chunks
2 cups (8 ounces) shredded mozzarella cheese 1 cup Sargento shredded Italian cheese blend

  • In a large skillet, cook the Italian Sausage and onion over medium heat until meat is no longer pink, drain well. 
  • Stir in the tomato sauce, tomato paste and broth.
  • In a 5-qt. slow cooker, layer the pasta, sausage mixture, pepperoni and cheese. 
  • Cover and cook on low for 2-3 hours or until heated through.

Yield: 6-8 servings.

Sandra’s note: If you’d like, substitute 1/2 pound bulk Italian sausage for the pepperoni in Pizza in a Pot. Cook it along with the ground beef, green pepper and onion.

ITALIAN CHICKEN MEATBALLS

 

ITALIAN CHICKEN MEATBALLS
MEATBALLS
1 pound ground chicken
1 bunch green onions, minced
1 cloves garlic, minced
1/4 cup flat leaf parsley, minced
3/4 cup fresh breadcrumbs
1 large egg
1 tablespoon ketchup
1/2 teaspoon Italian seasoning
1 teaspoon sea salt
parsley for garnish

    •  Preheat oven to 400 degrees.

 

    • In a large bowl combine the above ingredients with your hands until well blended.

 

    • Form into golf ball size meat balls.

 

    • Arrange them on a parchment covered jelly roll pan about an inch apart.

 

  • Bake 20-25 minutes until golden brown.
While the meatballs are baking, prepare the sauce.

SAUCE
1 tablespoon avocado oil
1 small onion, diced
4 garlic cloves, minced
28 ounce can crushed tomatoes
2 teaspoons sea salt
1/2 teaspoon Italian seasoning
1/2 cup parsley, chopped

    • In a large saucepan heat oil over medium heat.

 

    • Add onions and garlic, sauteing until soft.

 

    • Add tomatoes, salt and Italian seasoning.

 

  • Stir to combine and simmer uncovered until the sauce has thickened, about 10 minutes. 

ASSEMBLY
1/2 cup shredded mozzarella cheese
1/2 cup mild shredded cheddar cheese
1/2 cup parsley, chopped

    • Ladle a small amount of sauce into the bottom of the baking dish.

 

    • Arrange meatballs on top of sauce.

 

    • Pour remaining sauce evenly over meatballs.

 

    • Top with cheese.

 

    • Bake 5 more minutes or until cheese is completely melted.

 

  • Garnish with parsley.

Bacon, Meatball & Sun Dried Tomato Carbonara Lasagna

Where do you do your best thinking? For me I usually have my best ideas in the shower or the pool or while I’m driving or … – LOL it always seems to be someplace where paper and pen are NOT handy. I always tell myself I’ll remember, but then the errands and appointments take over and many times I forget for days on end if I remember at all.

Fortunately I remembered this one.  I will be making this one MANY times over! 

Note: A while back I started using Ronzoni oven ready lasagna noodles.  I love them. They turn out perfect EVERY time and you don’t have mess with noodles tearing or being hot and sticky!

BACON, MEATBALL & SUN DRIED TOMATO CARBONARA LASAGNA

MEATBALLS
1 pound ground chuck
1/2 sleeve saltine crackers
1 teaspoon Italian herbs
1/2 teaspoon white pepper
1 JUMBO egg
4 green onions, minced
1/4 cup Parmesan cheese

    • With your hands blend together all ingredients until well mixed.
    • Form 1/2 inch meatballs.
    • Brown meatballs over a medium heat until outsides are seared well.
  • Drain on paper towels.

FILLING
15 ounces whole milk Ricotta cheese
1 JUMBO egg
1 teaspoon Italian herbs

  • Whisk together and set aside.

SAUCE
1 batch Alfredo sauce (recipe below)
3 tablespoons Classico Sun Dried Tomato Pesto

    • Prepare Alfredo sauce per recipe below.

ASSEMBLY

    • Preheat oven to 350 degrees.
    • Spread a nice layer of sauce on the bottom of the baking dish.
    • Add a layer of lasagna noodles.
    • Add a layer of ricotta filling.
    • Add meatballs in a single layer.
    • Top with the remaining ricotta filling.
    • Sprinkle crumbled bacon on top.
    • Add another layer of lasagna noodles.
  • Spread remaining sauce on top of noodles.
    • Sprinkle a nice layer of mozzarella cheese on top about 2 cups finely grated, cover and bake 35 minutes.
    • Remove lid and bake 10 more minutes until top is golden .
  • Let rest 5-10 minutes before cutting into.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

    • Melt butter in a saucepan.
    • Add garlic and saute until fragrant. 
    •  Gradually add heavy cream, stirring constantly. 
    • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.

 

BAKED SPAGHETTI & MEATBALLS

BAKED SPAGHETTI & MEATBALLS
6 cups cooked thin spaghetti noodles
1 cup shredded mozzarella cheese
Alfredo sauce (recipe below)
Italian Meatballs (recipe below)
Roasted Vegetable Spaghetti Sauce or your favorite red pasta sauce

  • Prepare your meatballs.
  • Prepare your red sauce.
  • Preheat oven to 350 degrees and grease the holes of a mini loaf pan.
  • Toss together the cooked spaghetti with the Alfredo sauce.
  • Fill each of the mini loaves with the pasta and press down on the top to pack in it, adding more as necessary.
  • Sprinkle the tops with shredded mozzarella cheese.
  • Bake for about 15-20 minutes at 350 degrees.
  • Put a little sauce in each bowl, add one of the baked spaghetti loaves, top with Italian meatballs and more marinara sauce.
  • Sprinkle with freshly grated Parmesan and parsley.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic
2 tablespoons crumbled bacon
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant. 
  •  Gradually add heavy cream, stirring constantly. 
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted. 
  • Whisk in egg quickly and heat through.
  • Toss and serve immediately.

MEATBALLS

1 pound hamburger
1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese
1 cup Panko crumbs or crushed saltines
2 eggs
1/2 cup milk
1 teaspoon oregano
1 teaspoon basil
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper
  • Preheat oven to 350 degrees.
  • Using your hands blend all the ingredients together.
  • Line a cookie sheet with parchment paper.
  • Roll meatballs into golf ball size meatballs.
  • Bake for 30-45.
  • Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ITALIAN BAKED CHICKEN

ITALIAN BAKED CHICKEN serves 8

1 1/2 pounds boneless, skinless chicken breasts (cut in halves)
salt and pepper to taste
provolone cheese slices
prosciutto slices
1 large bunch green onions, sliced
3 cloves garlic, minced
Juice of 1 lemon
fresh basil
1 cup white wine (I used zinfandel)
3 tablespoons butter

  • Preheat oven to 350 degrees.
  • Generously salt and pepper each piece of chicken.
  • In a large skillet melt butter until frothy.
  • Add chicken pieces, searing each side quickly.  Drain on a paper towel. Do not discard butter.
  • Warp each piece of chicken in a slice of prosciutto and then lay a slice of provolone on top.  
  • Arrange chicken pieces in a baking dish.
  • In the skillet add the garlic and green onions, sauteing until soft and fragrant.
  • Add the wine and lemon juice, simmering until starts to thicken.
  • Pour sauce over and around chicken pieces.
  • Bake 30 minutes.
  • Garnish with fresh basil and serve.

NEAPOLITAN CHICKEN

NEAPOLITAN CHICKEN
4 boneless, skinless chicken breasts
1 cup Panko crumbs
1/2 cup flour
2 eggs, beaten
1/8 cup milk
3 tablespoons butter
1 cup ricotta cheese
1 egg, beaten
2 ounces shredded mozzarella cheese
2 ounces shredded Parmesan cheese
4 slices sliced provolone
3-4 cups marinara sauce
salt and pepper to taste

  • Preheat oven to 350˚.
  • In a shallow bowl mix together the 2 beaten eggs and milk.
  • In a medium mixing bowl cream together the ricotta cheese, 1 beaten egg, Parmesan cheese and mozzarella cheese. Generously salt and pepper. Set aside.
  • Flatten chicken breasts to uniform size.
  • Bring butter to a melt over medium heat.
  • Coat chicken in flour.
  • Dip chicken in egg wash.
  • Coat in panko crumbs.
  • Brown chicken breasts on both sides.
  • Drain chicken breasts on paper towels.
  • Place half the marinara sauce in a baking dish.
  • Add the chicken breasts.
  • Top with a thin layer of marinara.
  • Spread a generous portion of the ricotta mixture on each chicken breast.
  • Top each breast with a provolone slice.
  • Bake for 20 minutes or until cheese is bubbly.
  • Serve with pasta.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.