Category: ITALIAN

CREAMY TUSCAN CHICKEN ~ BLOG 365.240

CREAMY TUSCAN CHICKEN Serves 3-4

2 pounds chicken breast tenders
FRESH ground sea salt  and black pepper
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
3 cloves garlic, FINELY minced
2 small carrots, cut into large matchstick pieces
½ onion, diced
1/4-1/2 sun dried tomatoes, diced
2 cups FRESH baby spinach
2 cups heavy cream
½ cup FRESH grated Parmesan cheese
2 tablespoons FRESH parsley, chopped

  • Generously season chicken with salt and pepper and lightly dredge with the Wondra flour, shaking off excess.
  • Melt butter and oil in a skillet over medium-low heat.
  • Sear chicken 2 minutes per side until golden. Remove chicken to plate and keep warm. Add carrots and onions, stirring and cooking 5-7 minutes until carrots are softened.
  • Add the garlic and tomatoes, stirring to blend.
  • Add the heavy cream bringing to a SLOW boil.
  • Add the spinach, Parmesan cheese and parsley, stirring until the sauce has thickened slightly and spinach has wilted.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Serve!

CHEESY ITALIAN SAUSAGE & SHELLS ~ BLOG 365.231

CHEESY ITALIAN SAUSAGE & SHELLS serves 8

Full of flavor, quick and easy to make, hearty and has become a family favorite.

2 ounces avocado oil
1 medium head broccoli, cut into small florets
2 links Italian sausage, casings removed and crumbled
1/2 cup FINELY chopped onion
3 garlic cloves, FINELY minced
1½ cups homemade chicken broth
1½ cups marinara sauce
8 ounces medium shell pasta (3 cups), prepared al dente – or pasta of choice
¼ cup FRESH basil leaves, chopped
1 cup seasoned croutons, optional
4 ounces (½ cup) FRESH Parmesan cheese, grated (reserving a sprinkling for serving)
4 ounces COLD cream cheese, cut into small cubes

  • Place the sausage LARGE skillet and cook sausage over medium heat for 4–6 minutes, breaking the sausage into small crumbles.
  • Add onions and saute another minute.
  • Add garlic and saute another 30–60 seconds until the garlic is fragrant.
  • Stir the broth, marinara and broccoli into the pan.
  • Increase the heat to high, cover and bring to a SLOW boil.
  • Reduce heat to medium and cook, stirring occasionally another 2-3 minutes.
  • Remove the pan from the heat.
  • Stir in the cream cheese, Parmesan cheese and basil until blended.
  • Stir in prepared pasta and blend to coat well.
  • Sprinkle the crouton mixture evenly and reserved Parmesan cheese over the pasta. 

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

PIZZA EGG ROLLS ~ BLOG 365.126

PIZZA EGG ROLLS

4 cups shredded pizza cheese blend or Mozzarella cheese
1 pound Italian sausage, cooked, chopped into small pieces and drained well
6 ounces pepperoni, chopped small
1 medium red pepper, diced
1 small red onion, chopped
28 ounces pizza sauce + more for dipping
32 egg roll wrappers
avocado oil for frying

  • In a large bowl, combine the sausage, pepperoni pieces, peppers, onion and cheese.
  • Stir in pizza sauce, coating and mixing well.
  • Add 1/4 cup of filling to each egg roll wrapper.
  • Fold bottom up and sides toward center over the filling.
  • Moisten remaining corner with water and roll tightly to seal.
  • Melt 1-2 inches of oil in a heavy dutch oven or large cast iron skillet over medium-high heat.
  • Fry pizza rolls 1-2 minutes on each side until golden brown.
  • Drain on rack or paper toweling.
  • Serve with additional pizza sauce for dipping.

ITALIAN PAN-FRIED CHICKEN ~ BLOG 365.101B

Simple, delicious and can be dressed up for a company meal or down for a casual weeknight meal.

ITALIAN PAN-FRIED CHICKEN
1 tablespoon softened butter
2 tablespoons avocado oil
6 LARGE bone-in chicken thighs
FRESH ground sea salt and black pepper
1/4 teaspoon smoked paprika
2 teaspoons FRESH minced rosemary
1/2 teaspoon FRESH minced oregano
1 teaspoon FRESH minced basil
3-4 LARGE garlic cloves, minced
1/4 cup QUALITY merlot
1/4 cup QUALITY chardonnay
1/4 cup QUALITY balsamic vinegar
1/2 cup red wine vinegar
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 tablespoon COLD butter, diced

  • In a large skillet, melt butter and avocado oil over medium-high heat.
  • Season chicken generously with FRESH ground sea salt and black pepper.
  • Brown chicken 4-5 minutes on each side.
  • Add garlic and simmer 1 minute more.
  • Add vinegars and wines.
  • Reduce heat to medium; cook 10-12 minutes, covered until a thermometer reads 165°-170°.
  • Bring to a SLOW boil, stirring to loosen browned bits from pan; cook 5-7 minutes or until reduced by half.
  • Remove chicken to a serving plate and keep warm.
  • Stir in cream, butter and herbs.
  • Return to a SLOW boil, cooking 3-5 minutes more or until slightly thickened.
  • Serve over chicken and potatoes.

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE ~ BLOG 365.86

ITALIAN PASTA with SAUSAGE in SPINACH, GARLIC & WHITE WINE SAUCE

Super simple and quick makes this an easy, yet tasty weeknight meal ready in under 30 minutes!

Servings: 4

8 ounces uncooked Orecchiette (ear) pasta, prepared al dente
16 ounces QUALITY ground Italian sausage (see notes)
1/2 medium onion chopped
1 LARGE carrot, small diced
4 cloves garlic minced
1/2 teaspoon Dijon mustard, optional
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons FRESH chopped basil
FRESH ground salt & pepper, to taste
FRESH grated Parmesan cheese, for garnish

  • 
In a large skillet saute’ sausage over medium-high heat for 8-10 minutes or until it’s cooked through and nicely browned. Add onions and carrots about half way through.
  • Drain all 1-2 tablespoons of fat from the skillet.
 Reduce the heat to medium and stir in the garlic and Dijon mustard if using, cooking for 30 seconds.
  • 
Pour in the wine and cook 2-5 minutes until reduced by half.
  • Add in the spinach and basil tossing with tongs until the spinach has wilted.
  • Add in the drained pasta and toss again.
  • Season to taste with FRESH ground salt and pepper.
  • Serve immediately with freshly grated Parmesan cheese.


NOTE:

  • If need be, remove meat from prepackaged casings.
  • I often add grape tomatoes and blister them for added flavor.
  • Truly any size pasta will work, but a small pasta is best so it is well coated in the sauce.

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE ~ BLOG 365.65

This recipe has been adapted from a Cook’s Country recipe. I think it may have also been featured in Cook’s Illustrated or America’s Test Kitchen at one point. For me, it was a cook out scrap in a pile that I adapted to fit my family.

The original recipe called for ground beef with pepperoni in the meat sauce. I changed the pepperoni to be in my filling and it really works for us and I use sirloin beef tips instead of ground beef. I also added twice the crushed tomatoes they called for. And then I added more herbs to the cheese filling and I use my homemade sauce recipe.

The prep time to make it completely from scratch makes it a weekend meal, BUT it adapts to pre-prepared ingredients including jarred or canned sauce 🙂 It tastes even better the next day for lunch!

BAKED MANICOTTI with MEAT SAUCE aka ITALIAN ENCHILADAS Ala BOLEGNESE
MEAT SAUCE
1 tablespoon butter or avocado oil
1 LARGE Vidalia onion, small chopped
3-4 garlic cloves, minced
1 LARGE carrot, small diced
1 pound sirloin beef tips, cut into small pieces
4 ounces tomato paste
1 cup homemade chicken stock
1/2-1 teaspoon red pepper flakes
56 ounces (2 LARGE cans) crushed tomatoes, undrained
FRESH ground salt and black pepper

  • In a large stock pot melt butter or heat oil.
  • Saute onions, carrots and garlic until golden.
  • Add beef tips, season with FRESH ground sea salt and black pepper, sautéing 5 minutes.
  • Add chicken stock, tomato paste, tomatoes and red pepper flakes, stirring to blend.
  • Reduce heat to LOW and simmer 30-45 minutes until meat is falling apart, sauce has thickened and is fragrant.
  • Adjust seasonings to taste.

FILLING
3 cups Ricotta cheese
1 LARGE egg, lightly beaten
2 cups Mozzarella cheese
1 LARGE egg, lightly beaten
FRESH ground salt and black pepper, to taste
4-6 ounces pepperoni, diced small
2 tablespoons freeze dried basil
1 teaspoon Italian herbs

  • In a large bowl combine ricotta, Mozzarella cheese, egg, basil, herbs, pepperoni pieces and FRESH ground salt and black pepper, to taste.
  • Heat oven to 375°.

NOODLES
16 Barilla OVEN READY no-boil lasagna noodles

  • Place lasagna noodles in a baking dish.
  • Pour boiling water over noodles and let sit 5 minutes until pliable.
  • Drain noodles on kitchen towel.
  • Discard water.

ASSEMBLY
1 cup Mozzarella cheese

  • Spread 1/2 of the meat sauce on the bottom of your baking dish.
  • Spread about 1/4 cup filling onto each noodle and gently roll up.
  • Place seam side into sauced pan.
  • Spread remaining sauce over noodles.
  • Cover with foil and bake 40-45 minutes on middle rack until bubbling at edges.
  • Remove foil and sprinkle with remaining cheese.
  • Bake another 5 minutes until cheese is melted.
  • Turn off oven and let set 5-10 minutes before serving.

CHICKEN PARMESAN LASAGNA ~ BLOG 365.63

CHICKEN PARMESAN LASAGNA 10 servings

You can have Chicken Parmesan with a side of pasta or you can do the fun things and and make it all together!

3 chicken breasts
FRESH ground sea salt and black pepper
1 cup AP flour
5 LARGE eggs
2 cups Italian bread crumbs
oil, for frying
2 cups ricotta cheese (FULL fat)
3 cups marinara sauce
8 lasagna noodles
1 ½ cups shredded Mozzarella cheese
1 ½ cups shredded Parmesan cheese
FRESH chopped basil, to garnish

  • Cut chicken breasts in half so you have 6 pieces, pounding thin if necessary.
  • Generously season with salt and pepper.

 

  • Make a dredging station:
    1) flour
    2) 4 of the eggs beaten together
    3) bread crumbs
    Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.

 

  • Heat the vegetable oil in a cast iron skillet over medium heat.
  • Fry the chicken 3-4 minutes on each side until golden brown. Let drain on paper towels.
  • In a medium bowl, combine the ricotta cheese and the remaining egg.
  • Preheat the oven to 350°.
  • Spread ⅓ of the marinara sauce over the bottom of baking dish.
  • Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets.
  • Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese.
  • Repeat to make another layer.
  • Finish with the remaining sauce and mozzarella and Parmesan cheeses.
  • Cover with foil and bake for 45-60 minutes. Uncover the lasagna during the last 10 minutes of baking.
  • Serve with a sprinkle of fresh basil.

CRAZY PIZZA BREAD ~ BLOG 366.347

I adapted this version of Crazy Pizza Bread from Sandra at Full Bellies Happy Kids who adapted it from The Ivory Hut

Sandra said that the first thing that came to her mind was, WHY didn’t I think of that?. I have to concur!!!! This is sooooooooo simple and beyond delicious! Hubby gave it a HUGE seal of approval. I like to make these individually like the pasties we used to get back east. Sometimes I over fill them LOL 😂

CRAZY PIZZA BREAD
1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon FRESH ground kosher salt
(2 cups favorite toppings, chopped)
1/2 cup small chopped sausage pieces
1/3 cup small diced pepperoni
1/3 cup small diced red onion
1/3 cup small diced marinated artichokes, drained well
1/4 cup (rehydrated, but drained) sun-dried tomatoes, chopped small
1/4 cup small diced red pepper
1 SMALL bunch green onions, chopped
8 ounces shredded mozzarella cheese
1 tablespoon avocado oil

  • Sprinkle yeast over warm water in a bowl and let sit 3 minutes until foamy.
  • Add flour and salt, mixing by using a mixer, spoon, or your hands JUST until it comes together.
  • Add in the toppings and combine well. Dough will be tacky, dust with a bit of extra flour if it feels too tacky.
  • Let rise for about an hour at room temperature.
  • Place in the refrigerator to rise for another hour.
  • Take the dough out of the refrigerator.
  • On a floured surface roll out into a rectangle about 11×17”.
  • Sprinkle cheese over top.
  • Evenly layer the “toppings” or innards over the cheese.
  • Fold along the long side, like an envelope.
  • Seal sides so cheese is not exposed.
  • Let rest while you preheat oven to 450°.
  • After oven comes to temperature wait 15-20 minutes before baking pizza.
  • Bake the bread 25-30 minutes on a pizza stone or baking sheet until golden brown.
  • Brush the top with olive oil a few minutes before removing from oven.
  • Let rest on a wire rack to cool 5 minutes before slicing.

MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282

MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

  • Preheat oven to 400°.
  • Prepare manicotti shells just shy of al dente.
  • In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
  • Lightly spray baking dish with non-stick spray.
  • Spread 1/4 cup salsa in baking dish.
  • Gently fill manicotti shells with chicken mixture.
  • Arrange shells in a single layer on top of salsa.
  • Top with remaining salsa.
  • Cover and bake 20 minutes.
  • Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.

CHICKEN & TOMATO PASTA ~ BLOG 366.254

CHICKEN & TOMATO PASTA

2 1/2 cups rotisserie chicken pieces
1 1/2 cups homemade chicken stock
1/2 SMALL Vidalia onion, halved and sliced thin
1 can San Marzano tomatoes DO NOT DRAIN
FRESH ground sea salt and black pepper, to taste
1/4-1/2 teaspoon red chili flakes, to taste
1/2 cup ricotta cheese
1/2 pound (1 3/4 cups) uncooked macaroni pasta
1 tablespoon butter
FRESH grated Parmesan cheese for serving

  • Combine tomatoes and their juice with the chicken pieces and broth in a dutch oven.
  • Season with FRESH ground sea salt, black pepper and chili flakes to taste.
  • Bring to a SLOW boil.
  • Add pasta and cook for 7-8 minutes until pasta is tender, but not over cooked.
  • Remove from heat and stir in ricotta cheese and butter.
  • Serve immediately with grated Parmesan cheese.

WHITE BOLEGNESE SAUCE ~ BLOG 366.144

WHITE BOLEGNESE aka RAGU – Bolognese sauce is a slow-cooked meat sauce from the city of Bologna. To make a good bolognese you MUST start with a good soffrito or mirepoix if you’re French. Onions, celery and carrots are the main ingredients. Personally I like to use shallots, finely minced carrots and a little garlic also. Add to these some finely minced beef or pork with a quality white wine and you can achieve perfection when you simmer it with white wine, chicken stock and heavy cream for a white sauce.

White sauce is a refreshing rich and silky alternative to the traditional red sauce. Add tomato paste ditch the white wine and you have a rich and hearty Red Bolognese. In Naples bolognese contains more tomatoes. Always use a quality Parmesan!

WHITE BOLOGNESE
SAUCE
2 tablespoons unsalted butter
4 ounces Pancetta finely diced
1 pound QUALITY ground pork
1 pound QUALITY ground Italian sausage, casings removed
4 cloves garlic, minced
1 LARGE shallot, finely diced
3 ribs celery, finely diced
2 carrots peeled, finely diced
1 1/2 cups dry white wine
1 1/2 cups cups homemade chicken stock
1 cup heavy cream
2 tablespoons FRESH minced thyme leaves
1/8 teaspoon FRESH grated nutmeg
4 ounces Parmesan cheese, grated and rind reserved
FRESH ground sea salt and black pepper

  • In a large dutch oven, melt the butter over medium heat.
  • Add the pancetta to the pan, cooking 5-6 minutes, stirring occasionally, until crispy.
  • Use a slotted spoon to remove Pancetta. Drain on paper toweling before adding to a medium bowl.
  • Add the beef, pork and Italian sausage, cooking until browned and MOST of the liquid has evaporated.
  • With a slotted spoon transfer the meat to the same bowl with the Pancetta.
  • Add the shallots, carrots and celery to the pan sauteing for 5 minutes, stirring occasionally, until the veggies are softened and slightly browned.
  • Add the garlic and cook for 1 minute more.
  • Return the ground meat and pancetta to the pan.
  • Add the white wine, simmering for 3-4 minutes, scraping up any browned bits on the bottom of the pan.
  • Add the chicken stock, cream, nutmeg, Parmesan cheese rind and bring to a simmer.
  • Lightly season with salt and pepper.
  • Cover loosely with a lid to allow for some evaporation and reduce the heat to low.
  • Simmer for about 2 hours, stirring occasionally.
  • Season to taste with FRESH ground sea salt and black pepper.

FOR SERVING
16 ounces rigatoni pasta
1 1/2 cups reserved pasta water
1/3 cup heavy cream
Grated Parmesan cheese

  • Bring a pot of lightly salted water to a rolling boil.
  • Add the pasta and cook to al dente.
  • Reserve 1 1/2 cups starchy pasta water and then drain.
  • In a large skillet, add half of the sauce with the pasta water and bring to a simmer.
  • Simmer for about 10 minutes, until some of the liquid has evaporated.
  • Add the heavy cream and the al dente pasta to the pot, simmering for another 4-5 minutes until the sauce is glossy and coats the pasta.
  • Stir in 1/2 cup freshly grated Parmesan cheese and season to taste with salt and pepper.
  • Transfer to a serving bowl and top with more freshly grated Parmesan cheese.