Category: ITALIAN

BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

  • Prepare pasta and/or tortellini per package directions.
  • In a LARGE skillet or saute pan heat the oil to sizzling.
  • Add hamburger and brown to ALMOST done.
  • Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
  • Add garlic and saute a minute or two more.
  • Season with FRESH ground sea salt and black pepper to taste.
  • Add red pepper flakes.
  • Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
  • Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
  • Toss to combine.
  • Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 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.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.

CHICKEN MADEIRA

This makes for a perfect fancy dinner and it is extremely easy to prepare. Make it for company and they’ll think you worked on it ALL day.

CHICKEN MADEIRA
2-4 boneless, skinless chicken breasts
1 pound asparagus, trimmed
FRESH ground sea salt and black pepper, to taste
3 tablespoons unsalted butter, divided
2 tablespoons avocado oil, divided
16 ounces button mushrooms, thinly sliced
1 LARGE bunch green onions, sliced
1 shallot, thinly sliced
2-4 garlic cloves, minced
3 tablespoons FRESH Italian parsley, finely chopped
1 1/2 cups Madeira Wine (Marsala works in a pinch)
1 1/2 cups beef stock
1/2 cup heavy whipping cream
1 cup mozzarella cheese shredded

  • Fill a medium pot with 6 cups water, bring to a boil and add 1 tablespoon salt.
  • Add asparagus and boil uncovered until crisp tender and bright green, 2-3 minutes then remove immediately from hot water, quickly submerge into cool water to stop the cooking and set aside to drain.
  • Place a large heavy (oven-safe) pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon of the oil.
  • Add sliced mushrooms and cook 5 minutes until soft.
  • Stir in shallots and onion and cook 3 minutes.
  • Add minced garlic cloves then season with salt and black pepper to taste.
  • Add parsley, cooking another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
  • Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick.
  • Season chicken breasts all over with salt and pepper.
  • Place same pan over medium high heat and add 1 tablespoon butter and 1 tablespoon oil.
  • When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and JUST cooked through.
  • Remove chicken from pan to the same plate as mushrooms. KEEP WARM.
  • Add Madeira wine and bring to a SLOW boil, cooking until reduced by half, 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze as you go.
  • Add beef broth and SLOW boil again until 2/3 cup liquid remains.
  • Reduce heat to medium, add heavy cream and simmer 2 minutes until sauce thickens.
  • Season sauce to taste with salt and pepper and turn off heat.
  • Return chicken to the pan, turning it to coat in the sauce.
  • Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. I sometimes use sliced mozza.
  • Broil 3-4 minutes or until cheese is melted.
  • Remove from oven, garnish with fresh parsley.

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES

CRISPY BAKED LEMON GARLIC PARMESAN CHICKEN with ROASTED VEGGIES adapted from CAFE DELITES

CHICKEN
1 LARGE egg
Juice of 1 LARGE lemon
3 cloves garlic, minced
1/2 tablespoon FRESH chopped Italian parsley
FRESH ground sea salt and black pepper
1/2 cup FINELY ground breadcrumbs
1/3 cup fresh grated Parmesan cheese
4 skinless, boneless chicken breasts
Thin mozzarella slices

VEGGIES
1 1/2 pounds baby potatoes, quartered
4-5 carrots, peeled and rustic chopped
1/2 cup butter, melted
2 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1/2 pound green beans, trimmed

  • Preheat oven to 400°.
  • Lightly grease a baking sheet with non-stick spray and set aside.
  • In a large bowl, whisk together the egg, lemon juice, garlic, most of the parsley, salt and pepper.
  • Dip chicken into egg mixture, cover and marinate in the refrigerator for an hour.

  • In another bowl, combine the breadcrumbs with the Parmesan cheese.
  • Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.
  • Place chicken onto the baking sheet and LIGHTLY spray chicken with cooking oil spray also.
  • Mix together the melted butter, garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
  • Arrange the potatoes and carrots around the chicken in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Remove baking tray from the oven and carefully flip each chicken breast.
  • Move the potatoes and carrots to one side and place the green beans around the chicken on the other side of the baking sheet.
  • Pour the remaining garlic butter over top and return to the oven for 10 minutes more, or until chicken is golden and crisp, and potatoes are cooked through.
  • Top with cheese if you choose.
  • Sprinkle with fresh chopped parsley and serve immediately.

GARLIC and LEMON CACIO E PEPE

GARLIC & LEMON CACIO E PEPE
8-10 ounces thin spaghetti, uncooked
1/2 cup butter
FRESH sea salt
1 1/2 teaspoon FRESH ground black pepper
1 tablespoon lemon zest
Juice of 1 LARGE lemon
3 cloves garlic, minced
1 cup pasta water
1 1/2 cups FINELY grated Parmesan cheese

  • Prepare pasta al dente per package directions in a large pot of salted water.
  • Reserve 1 cup of pasta water.
  • Melt butter in large skillet.
  • Add pepper and sizzle in butter for a minute.
  • Add garlic and lemon zest, sautéing 30 seconds or so until fragrant.
  • Add pasta 1/2 cup of pasta water and cooked pasta, tossing to coat.
  • Add most of the Parmesan cheese, tossing to combine.
  • Add more pasta water as necessary to make a creamy butter sauce.
  • Stir in lemon juice and season with FRESH ground sea salt to taste.
  • Garnish with reserved Parmesan cheese.

ITALIAN CHICKEN & RICE

This is a one-pot Italian version of the Spanish Arroz con Pollo. Annatto powder is the spice responsible for the beautiful orange red color. Annatto power is is ground from Achitoe tree seeds AKA poor man’s saffron. If you can’t find it at your local grocer, try an Asian or Latin market.

ITALIAN CHICKEN & RICE
1 tablespoon avocado oil
4 chicken boneless and skinless breasts
FRESH ground sea salt and black pepper
3 cloves garlic, minced
1 LARGE shallot, thinly sliced
2 cups long grain white rice
1/2 cup tomato sauce
2 1/2 cups chicken stock
1/2 teaspoon annatto powder OR a few threads of saffron
1 tablespoon FRESH chopped thyme
1 tablespoon flat leaf Italian Parsley

  • Heat the oil in a dutch oven over medium high heat.
  • GENEROUSLY season the chicken breasts FRESH ground sea salt and black pepper.
  • Sear chicken 2 minutes per side.
  • Set chicken aside on a plate.
  • Add shallots to dutch oven, sautéing 2-3 minutes until softened.
  • Stir in rice, toasting it 1-2 minutes.
  • Stir in tomato sauce, chicken stock, annatto powder and generously season with
  • FRESH ground sea salt and black pepper.
  • Nestle chicken breasts into rice mixture.
  • Cover and simmer 25-30 minutes, until the water is absorbed and the rice is cooked through.
  • Let stand 10 minutes.
  • FLUFF and serve.

NOTES: This can also be baked in a 350° oven for 1 hour.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER’S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

  • Preheat oven to 375°.
  • Whisk together the eggs and Italian herbs.
  • Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
  • Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
  • Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
  • Transfer to paper toweling to drain of excess oil.

 

  • Spread most of the tomato sauce on bottom of 9×13 baking pan.
  • Sprinkle one third of the Parmesan cheese over sauce.
  • Layer chicken cutlets in a single layer over sauce.
  • Top with mozzarella cheese pieces.
  • Dot with remaining sauce.
  • Sprinkle with remaining Parmesan.
  • Bake 15 minutes or until bubbly and cheese is golden.

ROMAN CHICKEN

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

  • Generously season the chicken with FRESH ground sea salt and black pepper.
  • In a heavy, large skillet, heat oil and butter over medium heat.
  • When hot, add chicken breast JUST until browned on both sides.
  • Remove chicken from the pan and set aside.
  • Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
  • Add chicken stock, and bring the mixture to a boil.
  • Reduce the heat and simmer, covered, about 10 minutes.
  • Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
  • Add the capers (if using) and the parsley, stirring to combine.
  • Serve with buttered fettuccine immediately.

TUSCAN CHICKEN TOMATO SOUP

TUSCAN CHICKEN TOMATO SOUP serves 6

8 thick slices sourdough bread
2 tablespoons avocado oil, plus more for toasting bread 
Salad Supreme garlic bread sprinkle
2 tablespoons salted butter OR 2 seasoned butter cubes (see notes)
3 boneless, skinless chicken thighs, diced OR 2 cups diced rotisserie chicken pieces 
1 LARGE shallot, diced 
2-3 cloves garlic, minced 
2 tablespoons QUALITY tomato paste  (I use Classico sun dried tomato pesto)
14-ounce can QUALITY diced tomatoes 
14-ounce can QUALITY tomato puree 
2 cups low-sodium chicken broth 
One 15-ounce can cannellini beans, drained and rinsed
1 to 2 tablespoons honey 
2 teaspoons chopped fresh oregano, plus whole sprigs, for garnish 
FRESH ground sea salt and black pepper 
One SMALL 6.52-ounce jar marinated artichoke hearts, drained 
Mini QUALITY Mozzarella balls 

  • Preheat the oven to 425°.
  • Lightly coat the bread with oil on both sides and place on a baking sheet. Bake until toasted and browned, about 10 minutes.
  • Heat the butter and oil in a soup pot over a medium-high heat. When the butter has melted and the oil is hot, add the chicken (if you’re using the raw thighs otherwise rotisserie chicken pieces are added later), onion and garlic and cook until the onion starts to brown and the chicken is almost cooked through, about 5 minutes.
  • Add the tomato paste and stir until everything is well coated.
  • Add the canned tomatoes, tomato puree, chicken broth, beans, honey and oregano.
  • Add in rotisserie chicken pieces, if using.
  • Season to taste with FRESH ground sea salt and black pepper, stirring well and bringing to a simmer for 10 minutes or so until flavors are well blended.
  • Add the marinated artichoke hearts to the soup and stir to combine.
  • Tear the toasted bread into large chunks and place in the bottom of soup bowls OR use grilled cheese croutons for an extra yummy plus.
  • Ladle the soup over the bread.
  • Top each bowl with several mini Mozzarella cheese balls, chopped oregano and a drizzle of balsamic glaze.

NOTES: When I buy FRESH herbs (thyme, tarragon, oregano, basil…), I chop them up and make butter cubes in my lidded silicone trays to freeze and have on hand for recipes just like this. It adds another layer of flavor.

STUFFED CHICKEN MARSALA

STUFFED CHICKEN MARSALA adapted from Tiffany at Creme De La Crumb serves 4

This is a match made in heaven with the perfectly seasoned chicken stuffed with mozzarella, Parmesan cheese and sun dried tomatoes and then smothered in a savory Marsala mushroom sauce that tastes like it came from your favorite Italian restaurant in less than an hour.

CHICKEN
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, DRAINED WELL
2/3 cup shredded Parmesan cheese
3 tablespoons avocado oil
FRESH ground sea salt and pepper, to taste
2 teaspoons Italian seasoning

  • Preheat oven to 400°.
  • Use a sharp knife to cut a slit horizontally along one side of the chicken breast to make a “pocket”.
  • 
Fill each pocket with 2 slices of mozzarella cheese, sun dried tomatoes, and a quarter of the shredded Parmesan cheese.
  • 
Pinch together the open side of the chicken breasts and secure with toothpicks.
  • Drizzle the chicken with oil, then sprinkle with FRESH ground sea salt and pepper, to taste.
  • Sprinkle with Italian seasoning and then rub in with your fingers.

  • Transfer chicken to a large enameled cast iron skillet.
  • Brown chicken over medium-high heat for 3-4 minutes on each side.
  • Transfer chicken on a plate while you prepare the Marsala sauce.

SAUCE
1/2 cup Marsala wine
1 cup chicken bone broth
1-2 tablespoons tomato paste, depending on taste
3 cloves garlic, minced
1-2 cups sliced mushrooms
1/2 cup heavy cream
FRESH ground sea salt and pepper, to taste
grated Parmesan cheese for garnish
FRESH chopped parsley or thyme for garnish


  • Add the onions and mushrooms to the pan, stirring to saute a few minutes.
  • Add garlic, stirring until fragrant, 30 seconds or so.
  • Add the Marsala wine, bone broth, salt and pepper, and heavy cream.
  • Stir and bring to a SLOW boil, cooking for 3-4 minutes.
  • Return chicken pan and spoon some of the sauce over the chicken.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over chicken midway.
  • Plate chicken and spoon sauce over top.
  • Garnish with grated Parmesan cheese and parsley or thyme if desired, and serve.



NOTES: Using sun dried tomatoes packed in oil adds another layer of flavor.

BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

The meatball mixture can be made ahead of time you can even shape them like I did into squares using my Joie silicone ice cube tray and then store them in an airtight container in the refrigerator until you’re to ready to use them.

Adapted from Marley Spoon’s Anna Painter

BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

4 ounces sun dried tomato pesto
2 ounces (regular) pesto
2 ounces cream cheese
2 cups (dry) penne pasta
1/4 cup panko crumbs
4 ounces ricotta
scant 3/4 pound ground beef
2 tablespoons FRESH chopped parsley
½ pound green beans
1 small shallot, FINELY chopped
FRESH ground sea salt & ground pepper
avocado oil
1 tablespoon butter

  • Preheat oven to 450° and arrange rack into the center position.
  • Bring a medium pot of salted water to a boil.
  • Trim green beans, then cut or snap in half.
  • Finely chop parsley leaves and stems.
  • In a medium bowl, combine ground beef, ricotta, panko crumbs, 1 tablespoon of the chopped parsley, FRESH ground sea salt and pepper to taste. Gentle knead to blend.
  • 
Shape beef into 6-8 meatballs of about 2 tablespoons each. Choose your shape round or square – I use square if I’m making them in advance because I use silicone molds to freeze them in.
  • Transfer to a rimmed baking sheet and drizzle with oil.
  • Bake on center oven rack until browned on the bottom and cooked through, 10–12 minutes.
  • While meatballs bake, add pasta to boiling water and cook, stirring occasionally, until almost al dente, about 8 minutes.
  • Add green beans to the pot with the pasta, and continue cooking another 4 minutes until pasta is al dente’ and green beans are tender. Reserve 1 cup cooking water, then drain pasta and green beans.
  • Place drained pasta and beans over the butter in a bowl. Toss to coat.
  • Return the pot to the burner and add oil in same pot over medium-high.
  • Add shallots and a pinch each of salt and pepper; cook 2 minutes, stirring, until softened.
  • Add cream cheese, pesto, sun dried tomato pesto, and reserved cooking water.
  • Cook, whisking, until cream cheese is incorporated and sauce is smooth, about 1 minute.
  • 

Add pasta, green beans, and half of the parsley to pot with sauce.
  • Cook, stirring, until pasta and green beans are coated well.
  • Add meatballs to pot and gently stir to combine.
  • Garnish with remaining parsley.

 

ITALIAN WEDDING CASSEROLE

ITALIAN WEDDING CASSEROLE adapted from Ree Drummond

CASSEROLE
2 cups (dry) bowtie pasta
2 tablespoons butter 
2 tablespoons avocado oil 
1 cup diced celery 
2 tablespoons chopped FRESH oregano 
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian Parsley
1 teaspoon FRESH chopped rosemary
3 cloves garlic, minced 
2 carrots, diced 
1 onion, diced 
3 tablespoons all-purpose flour 
4 cups chicken broth
Kosher salt and freshly ground black pepper 
1 1/2 pounds of homemade meatballs OR a 26-ounce bag frozen Italian meatballs 
2-3 cups chopped baby spinach *SEE NOTES
1/2 cup grated Parmesan or Asiago cheese

  • Preheat the oven to 375°.
  • Cook the pasta in a large pot of boiling water until less than al dente; set aside.
  • Melt butter and avocado oil in a large skillet over medium heat.
  • Add celery, carrots and onion, cooking until the onions are translucent, about 5 minutes.
  • Add oregano and garlic, sautéing until fragrant.
  • Sprinkle with the flour, stirring and cooking for an additional minute.
  • While whisking constantly, slowly add chicken broth. Bring to a simmer and allow the sauce to thicken, about 2 minutes.
  • Adjust seasoning with salt and pepper.
  • Add the meatballs, spinach, Parmesan, stirring to combine.
  • Fold in pasta.
  • Transfer to 9×13-inch baking dish.

TOPPING
1  cup PANKO breadcrumbs
1/4 cup FRESH grated Parmesan cheese
3 tablespoons salted butter, melted
2 tablespoons chopped FRESH parsley 
2 tablespoons chopped FRESH oregano 

  • Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined.
  • Sprinkle the breadcrumb topping over the casserole.
  • Bake until golden and bubbly, about 20 minutes.
  • Allow the casserole to rest for 10 minutes before serving.

NOTES:  Baby spinach can be easily replaced with broccoli or green beans, but both of those need to be added during the saute’ process.