Category: ITALIAN

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT ~ BLOG 365.248

Flavorful chicken made with a creamy tomato rose sauce in your slow cooker and ready to serve over your favorite pasta in no time at all.

CHICKEN in TOMATO ROSE SAUCE ala CROCKPOT

1 pound boneless chicken breasts, sliced into bite sized pieces or slivers
1 small bunch green onion FINELY minced
2-3 cloves garlic, FINELY minced
1/2 cup of your favorite Alfredo sauce
1/2 cup of your favorite spaghetti sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese + more for serving
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
2 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
FRESH chopped Italian parsley

  • Whisk together the garlic powder, onion powder, oregano, FRESH ground sea salt and black pepper.
  • Generously season chicken pieces with seasoning mix.
  • Spray the bottom of your slow cooker with non-stick spray or line with liners.
  • Place chicken pieces in the bottom of the cooker.
  • Top with onions and garlic.
  • Whisk together the alfredo and red sauce and pour over chicken pieces.
  • Sprinkle both cheeses over the sauce.
  • Cover and cook on high for 1-2 hours or until cooked thoroughly. (See notes)
  • Gently toss together to coat chicken.
  • Serve over your favorite pasta.
  • Garnish with parsley and a bit more grated Parmesan

NOTE: If you wish to cook your chicken on the low setting, increase your cooking time to 3-4 hours, depending on the size of your chicken pieces.

SUNDAY (ALL DAY) MEATBALLS ~ BLOG 365.136

SUNDAY (ALL DAY) MEATBALLS

MEATBALLS
Avocado oil
2 slices dense sourdough bread
+/- 1/2 cup WHOLE milk
1 pound QUALITY ground beef
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper
1/4 cup red wine
3 1/2 cups WHOLE peeled tomatoes, hand crushed by hand
1/4 cup oil packed, chopped sun dried tomatoes
1/3-1/2 cup FINELY chopped Vidalia onion
2 LARGE cloves garlic, minced

  • Preheat oven to 450°.
  • Grease a 9×13 baking dish with oil.
  • Place the bread in a small bowl and pour enough milk to soak the bread. Allow to sit 5-10 minutes.
  • Add ground beef to medium bowl.
  • Squeeze out excess milk out of bread and crumble bread over ground beef.
  • Add egg, salt and pepper to taste.
  • Grease your hand with a bit of the oil , mix the meat mixture gently and then roll meat mixture into 10-12 meatballs, placing in greased baking dish.
  • Bake meatballs 10-15 minutes – just enough to crisp the outsides, but not entirely cook the insides.

SAUCE
1 tablespoon FRESH chopped parsley
1 tablespoon FRESH chopped basil
1/2 tablespoon FRESH chopped oregano
1 teaspoon FRESH chopped thyme
+/- 1/2 teaspoon crushed red pepper
4 pickled jalapeno slices (optional)
1-2 cups shredded mozzarella cheese

  • Combine the wine, crushed tomatoes, sun-dried tomatoes, onions, garlic, seasonings to taste and pickled jalapeño if using.
  • Pour sauce over meatballs.
  • Cover with foil and bake 25 minutes.
  • Remove foil and sprinkle with cheese.
  • Return to oven and bake 10 minutes more until cheese is melted and golden.
  • Serve over pasta and enjoy!

SPICY BALSAMIC CAPRESE CHICKEN ~ BLOG 365.124

This is a modified version on Pampered Chef’s recipe for Balsamic Caprese Chicken.

BALSAMIC CAPRESE CHICKEN
2 plum tomatoes, diced
1/4 cup FRESH basil leaves, julienned
2-3 LARGE cloves garlic, FINELY minced
1/4 teaspoon Italian seasoning
2 tablespoons avocado oil
1/3 cup grated Parmesan cheese
2 tablespoons butter
2 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
4 ounces FRESH sliced Mozzarella cheese
1/4 cup balsamic glaze, to taste (RECIPE BELOW)
Homemade marinara sauce for serving

  • Preheat oven to 400°.
  • Toss together the tomatoes, basil, garlic, Italian seasoning and avocado oil.
  • Season with FRESH ground sea salt and black pepper. Set aside.
  • Generously season chicken breast with FRESH ground sea salt and black pepper.
  • Heat butter in heavy skillet.
  • Sear chicken 3-4 minutes on both sides until cooked through.
  • Top with a slice of FRESH Mozzarella cheese.
  • Drizzle with balsamic glaze.
  • Serve with pasta and homemade marinara sauce.

BALSAMIC GLAZE
1/2 cup QUALITY balsamic vinegar
1/2 teaspoon red chili flakes

  • Mix together in a small saucepan.
  • Simmer 15 minutes over medium low heat until reduced by half and will coat the back of a spoon.

BAKED PARMESAN CHICKEN ~ BLOG 365.97

BAKED PARMESAN CHICKEN
4 boneless skinless chicken breasts
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
FRESH ground sea salt and black pepper
1/3 cup FINELY shredded Mozzarella cheese
1 cup Marinara sauce

  • Preheat oven to 375°.  
  • Wash and dry chicken.
  • Spread marinara sauce in LIGHTLY greased 9×13 baking dish.  
  • Combine the remaining ingredients into a paste.
  • Spread the paste evenly on the chicken breasts.  
  • Bake uncovered for about 30 minutes or until the chicken is cooked through.
  • Top with Mozzarella cheese and bake 5-10 minutes more until the cheese is golden brown.
  • Spoon desired amount of sauce over chicken before serving.

Originally posted 6-1-2012 ~ Updated 4-7-23

BAKED FETTUCCINE ALFREDO ~ BLOG 365.73

Cooking for a crowd? Try this classic fettuccine Alfredo sauce combined with tender fettuccine and then baked to perfection for an easy to prepare and serve version!

BAKED FETTUCCINE ALFREDO Yield: 8 servings
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

16 ounces fettuccine
1/4 cup butter
1/4 cup WONDRA flour
2-3 cloves garlic, FINELY minced
1 cup homemade chicken broth
1 1/2 cups WHOLE milk
2 cups mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 teaspoon herbs de Provence
1/8 teaspoon FRESH ground nutmeg
FRESH ground Salt and pepper, to taste
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • Lightly grease a large baking dish.
  • Cook the linguine according to package directions. Drain and set aside.
  • In a large saute pan, melt the butter.
  • Add the garlic and cook 1-2 minutes until fragrant.
  • Whisk in the flour until smooth.
  • Gradually and alternately whisk in the chicken broth and milk, stirring until smooth. Cook and stir 5 minutes, or until sauce has thickened.
  • Reduce heat and add half of the mozzarella and Parmesan cheeses.
  • Season to taste with herbs de Provence, nutmeg, salt and pepper.
  • Combine the sauce with the cooked linguine and toss to coat well.
  • Transfer the pasta to the prepared baking dish.
  • Sprinkle with the remaining cheeses.
  • Bake for 15-20 minutes or until bubbly and golden brown.
  • Let stand 5-10 minutes before serving.
  • Sprinkle with fresh parsley for garnish.

NOTE: Don’t be afraid to add more milk to thin out the sauce as necessary to your desired consistency.

ITALIAN CORN CHOWDER ~ BLOG 365.33

January was NATIONAL SOUP MONTH so what better time for comfort food like this warm and comforting super creamy corn and potato chowder that includes sweet Italian sausage to oomph the flavor. This sausage and corn chowder is the perfect comfort food year round, but especially in the winter. In the summer use fresh corn and in the winter, frozen corn works well!

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 6

ITALIAN CORN CHOWDER adapted from CLOSET COOKING

1 pound Sweet Italian sausage, casings removed
4 tablespoons butter
1 cup sweet Vidalia onion, diced
1 cup diced carrots
1 cup diced celery
1 cup red pepper, diced
3-4 cloves garlic, minced
1 pinch red pepper flakes
3-4 tablespoons WONDRA flour
4 cups homemade chicken broth
2 LARGE potatoes, peeled and cubed
4 cups corn (fresh, frozen, or canned depending on season)
1 teaspoon FRESH chopped oregano
1 teaspoon FRESH thyme leaves
FRESH ground salt and pepper to taste
1 cup heavy cream
1/4 cup grated Parmesan cheese
2 tablespoons FRESH chopped Italian flat leaf parsley
2 green onions, thinly sliced

  • Cook the sausage in a large skillet over medium-high heat, breaking it into small pieces, until cooked through. Set aside.
  • Add the butter to the pan and let it melt.
  • Add the onion, carrots, celery and peppers cooking 7-10 minutes until tender.
  • Add the garlic and red pepper flakes, stirring well.
  • Sprinkle with the flour and cook 2-3 minutes until golden.
  • Add the broth, sausage, potatoes, corn, oregano, and thyme.
  • Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes.
  • Turn off the flame.
  • Lightly whisk together the heavy cream and Parmesan until the cheese melts in.
  • Adjust seasoning to taste with salt and pepper to taste.
  • Mix in the parsley and green onions.

TUSCAN CHICKEN PASTA

TUSCAN CHICKEN PASTA serves 4

2 cups rotisserie chicken breast pieces
8 ounces spiral pasta (I didn’t have enough so I used half rotini and half penne)
3/4 + 1/2 cups chicken bone broth
2 tablespoons butter
3/4 cup WHOLE milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup FRESH grated Parmesan cheese
1/2 cup sun-dried tomatoes
2 tablespoons chopped FRESH basil
3-4 slices bacon, diced – browned, drained of ALL fat and crisp
FRESH ground sea salt and black pepper

  • Add sun-dried tomatoes to 3/4 cup homemade chicken bone broth to re-hydrate for 1 hour. This can also be done 24-48 hours ahead of time.
  • Prepare pasta per package instructions.
  • While pasta is boiling, melt butter in skillet over medium high heat.
  • Add onions, sauteing 1 minutes or so.
  • Add the milk, cream cheese, remaining 1/2 cup chicken bone broth and garlic powder, cooking and stirring 3-5 minutes until cream cheese is melted and mixture is a smooth consistency.
  • Stir in 3/4 cup Parmesan cheese, sun-dried tomatoes, basil, spinach, salt and pepper cooking and stirring until spinach is wilted.
  • Serve immediately with garlic bread.
  • Garnish with additional basil, bacon bits and remaining FRESH grated Parmesan cheese.

NOTE: Leftovers can be placed in a casserole dish, topped with Mozzarella cheese. Bake 25 minutes until casserole is cooked though, cheese is melted and browned and serve as a new meal.

MUSHY PEA RICOTTA STUFFED SHELLS

MUSHY PEA RICOTTA STUFFED SHELLS

These mushy pea and ricotta stuffed shells are a TRUE comfort food for a crisp fall evening!

18 to 20 JUMBO shells
1-2 tablespoons avocado oil
3/4 cup mushy peas – from leftovers preferably
1 1/2 cups ricotta cheese
1/4 cup grated pecorino cheese + extra for garnish
2 LARGE garlic cloves, minced
1/2 pound QUALITY sweet Italian sausage
1/2 pound LEAN ground beef
3-4 green onions, sliced thin
1 teaspoon oregano
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt, more for the pasta water
FRESH ground sea salt & black pepper, to taste
2 cups homemade tomato marinara sauce (you can use jarred sauce, but we prefer homemade from the garden)

  • Preheat the oven to 425°.
  • In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little avocado oil to keep them from sticking together.
  • Brown sweet Italian sausage, ground beef and green onions until meat is cooked through and crumbly. Drain off grease well!
  • In a large bowl, combine the mushy peas with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, FRESH ground sea salt and black pepper.
  • Spread the marinara in the bottom of a 9×13 baking dish.
  • Stuff each shell with the filling and place in the dish.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake 5 minutes more until cheese is browned and bubbly.
  • Serve with more marinara on the side.

NOTE: This recipe freezes well for an easy weeknight meal!

  • After assembling the shells in the baking dish, cover tightly and freeze.
  • To thaw, transfer the dish to the fridge about 10 hours before you plan to serve it.
  • Remove from the fridge and let sit at room temp while the oven preheats.
  • Bake, covered, for 30 minutes, or until thawed and warmed through.

CHICKEN CAPRESE PASTA BOWLS

CHICKEN CAPRESE PASTA serves 8

12 ounces dry penne pasta
1 cup prepared alfredo sauce (homemade or store bought – your choice)
1 cup cherry tomatoes, halved
2 tablespoons FRESH chopped basil
1/2 – 1 cup arugula
1/2 cup shaved Parmesan cheese
1/2 cup FINELY chopped sweet red pepper
1 cup mozzarella balls
2 cups cooked shredded rotisserie chicken breast for a quick meal OR 1 breaded chicken cutlet that’s been pan seared for the best flavor if you have the time

  • Preheat oven to 350°.
  • Lightly spray a baking dish with non-stick cooking spray.

  • Cook pasta according to package directions. Drain and place in a large skillet over warm heat.

  • Stir in pasta sauce, rotisserie chicken pieces, tomatoes, basil pieces, Parmesan cheese and pepper pieces. If using a breaded chicken cutlet prepare it so that it is ready to be sliced just as the baking dish comes out of the oven.
  • Transfer pasta mixture to prepared baking dish and top evenly with Mozzarella balls.
  • Bake for 20-30 minutes until cheese is melted.

  • Toss with arugula and a squeeze of lemon JUST before serving.

TUSCAN STYLE HERB CHICKEN

TUSCAN STYLE HERB CHICKEN
1 cup chicken bone broth
1 tablespoon melted butter
2 LARGE russet or 6 Yukon gold potatoes, diced bite size
1 cup peeled and sliced carrots
3/4 cup frozen peas
2 pounds boneless, skinless chicken breasts
1 can diced tomatoes with herbs, drained WELL
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian herbs

  • Preheat oven to 350°.
  • Whisk Italian herbs and butter into the chicken broth.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Arrange potatoes, carrots, peas and tomatoes into the bottom of a baking dish. I like to use my enameled cast iron for even baking.
  • Nestle chicken pieces into veggies.
  • Pour broth mixture over and around chicken and veggies stirring gently to coat well.
  • Bake 35-40 minutes until potatoes and carrots are tender and chicken is cooked through.

ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

  • Preheat oven to 375°.
  • Coat baking dish with non-stick cooking spray.
  • Halve peppers tip to root. Clean out seeds and ribs.
  • Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
  • Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
  • Stuff pepper halves with meat mixture.
  • Layer remaining meat mixture into the baking dish.
  • Arrange peppers on top of meat mixture in baking dish.
  • Top each pepper with mozzarella cheese.
  • Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
  • Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.