Category: ITALIAN

CHICKEN PICATTA ala SAVORY KITCHEN TABLE

Picatta, is possibly derived from an Italian word picchiare which means to pound, is a process, a method of preparing food, meat that is sliced, coated, sautéed and served in a sauce. though most people associate it specifically with capers, but it has more to do with the way the chicken is butterflied, flattened and the way it is seasoned and browned in butter or olive oil.  A sauce is made using the pan drippings, lemon juice and white wine which are cooked together until reduced. After reduction, butter is stirred in to finish the sauce. Shallots or garlic and/or capers can be added with slices of lemon. In the United States, it is usually served with a starch, such as pasta, polenta, or rice. Personally I HATE capers so I opt to leave them out ALWAYS, but you be the judge.  I also tend to avoid marjoram (just not a fan of that piney flavor in my food), but most picatta recipes call for it.  Both capers and marjoram are used A LOT in Mediterranean food, I guess it is a regional thing!

I normally make this with the Parmesan mashed potato recipe below, but the night I took the picture we had those cute Parmesan Potato Stackers that are all over the place right now.  They’ll be good for “company” dinners.

CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
Fresh ground salt and white pepper, to taste
2 tablespoons butter or avocado oil
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1/4 teaspoon marjoram (optional)
capers (optional)

  • One at a time place each chicken breast between 2 pieces of saran or wax paper.  Work from the center gently pound each breast until flat, about 1/4 inch thick.
  • In a shallow bowl whisk together the flour, salt and pepper. Coat each chicken breast with the flour mixture.
  • Heat the butter or oil over medium high heat until hot.
  • Add chicken cooking 3-5 minutes perside until cooked through and golden brown.
  • Remove chicken to heated plate and keep warm.
  • Add chicken broth to the skillet along with Worcestershire sauce nd cook until hot and well blended.
  • Add in lemon juice and parsley, stirring to heat and combine.
  • Serve over chicken with Parmesan potatoes.

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

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.