Category: ITALIAN

CROCKPOT LASAGNA

1 1/2 pounds hamburger
1 medium onion, chopped
3-4 cloves garlic, minced
14.5 ounce can Hunt’s Diced Balsamic vinegar, Basil and olive oil tomatoes
13.5 ounce can Popeye chopped Spinach
15 ounce can Contadina Italian Herb tomato sauce
2 tablespoons Classico Sun Dried tomato pesto
1 tablespoon Pampered Chef Italian Herb mix or equivalent
1 teaspoon sea salt
1 teaspoon white pepper
16 ounces ricotta cheese
8 Lasagna noodles, no boil bake
8 ounces mozzarella cheese
PURE

  • Brown hamburger with onion and garlic. Drain off fat.
  • Mix together the diced tomatoes and spinach, juice and all.
  • Whisk together the sauce,pesto and seasonings.
  • Pour the tomato and spinach mixture over the meat mixture and toss together. Allow to drain again.
  • Generously spray the crock pot liner with PURE.
  • Layer as follows & cook on low 3 hours
1/2 of the sauce
noodles broken to fit
meat mixture
noodles
ricotta cheese
meat mixture
noodles broken to fit
other 1/2 of sauce
mozzarella cheese

FIESTA CHICKEN LASAGNA

We have quite a few favorite recipes that I have never blogged about or added to my recipe file.  I’m trying to diligently add these as I make them again and get decent pictures of the finished products. This recipe is so easy and a great change up from traditional beef lasagna. 

FIESTA CHICKEN LASAGNA
1 box Barilla oven ready lasagna noodles
2 jars thick and chunky salsa, 1 jar drained well
1/2 pound chicken breast tenderloins, cut into bite sized pieces
2 cans seasoned black beans, drained REALLY well
2 bunches green onions, thinly sliced
3 cups shredded Jack cheese
1/4+ cup chopped fresh cilantro

  • Preheat oven to 375°.
  • Spread a layer of the salsa on the bottom of the pan.
  • Top with a layer of the lasagna noodles.
  • Top with an even layer of chicken pieces, beans, salsa, cilantro, onions and cheese.
  • Repeat 2 more times, ending with cheese.
  • Cover and bake 20 minutes.
  • Uncover and bake another 15-20 minutes.
  • Recover and let stand 10 minutes before cutting. 

I love my lasagna pan almost as much as the oven ready Barilla lasagna noodles, but the two are not compatible.  The pan was designed for boiled noodles.  So, I carefully break the oven ready noodles into thirds to use and it works really well.

    BAKED CARBONARA TORTELLINI

    I love a good carbonara, but this recipe is the best of both worlds with adding the cheese tortellini instead of plain spaghetti for an oomph of extra flavor.

    BAKED CARBONARA TORTELLINI
    4 slices bacon, diced
    1 small red onion, diced
    4-5 cloves garlic, minced
    Fresh ground salt and black pepper
    1/2 + 1/2 cup grated Parmesan cheese
    16-20 ounces cheese tortellini, prepared per package
    1 cup heavy cream
    1 cup whole milk
    2 tablespoons Wondra flour

    • Preheat oven to 450°.
    • Spray 2 quart casserole with non-stick spray.  Set aside.
    • Prepare tortellini per package directions and drain well.
    • Cook bacon until crisp. Remove with slotted spoon to paper towels to drain.
    • Add onions and garlic to bacon grease and saute’ until fragrant.
    • Add flour, whisking until golden.
    • Add salt and pepper to taste.
    • Alternately slowly add the milk and heavy cream, constantly whisking.
    • Simmer 4-5 minutes until begins to thicken.
    • Add 1/2 cup Parmesan cheese and stir until melted.
    • Pour into large mixing bowl.
    • Fold tortellini into sauce.
    • Pour into prepared casserole and top with remaining cheese.  Salt and pepper again if you’d like.
    • Bake 5 minutes or so until cheese is melted and turning golden.

    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 pepper    1 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.