Tag: ITALIAN

SWEET ITALIAN VINAIGRETTE

SWEET ITALIAN VINAIGRETTE

1 tablespoon garlic, minced
1 tablespoon FRESH oregano, minced or 1/2 teaspoon dried
2 tablespoons FRESH parsley, minced or 2 teaspoons dried
1 tablespoon FRESH basil, minced or 1/2 teaspoon dried
1 tablespoon FRESH tarragon, minced or 1/2 teaspoon dried
1 tablespoon sugar
Fresh ground Himalayan Salt, to taste
Fresh ground black pepper, to taste
1 cup apple cider vinegar
1/4 cup white truffle olive oil
3/4 cup avocado oil

  • Add ALL the ingredients into a mason jar.
  • Screw the lid on tightly and shake vigorously.
  • The dressing will keep in the fridge for 2 weeks.
  • Pour over your favorite salad ingredients and enjoy!

NOTE: If using dried herbs make the dressing several hours before you need it so the flavors can absorb into the dressing.

PORK MARSALA

The Marsala wine is the key to this dish. Hubby HATES mushrooms so I often substitute shallots and the recipe is just as good.
PORK MARSALA
4 boneless pork tenderloin pork chops, pounded to 1/4 inch thick
2 eggs, well beaten
Fresh ground black pepper and salt, to taste
1/2 cup Wondra flour
2 tablespoons avocado oil
4 tablespoons butter
1 pound mushrooms, sliced thin
1 small bunch green onions, sliced thin
1 cup sweet Marsala wine
1 cup beef broth
2 teaspoons cornstarch or Wondra gravy flour
1/2 cup heavy cream
Buttered egg noodles
Chopped flat leaf parsley

  • Heat oil and 2 tablespoons of the butter in large skillet over medium high heat.
  • Generously season pork pieces with fresh ground black pepper and salt.
  • Dredge pork pieces through egg and then flour before adding to skillet.
  • Cook 3-4 minutes per side until browned and cooked through (based on thickness). Set aside and keep warm.
  • Add onions and mushrooms to the skillet cooking 5-6 minutes until golden.
  • Add Marsala wine and beef broth, scraping bits from bottom of pan as you deglaze it.
  • Cook 5-6 minutes until liquid is reduced by half.
  • Whisk the cornstarch into the heavy cream until smooth.
  • When Marsala is reduced and a deep rich color, add the cornstarch mixture and cook 2 minutes until begins to bubble and thicken.
  • Remove from heat.
  • Add remaining butter.
  • Return pork chops to pan, turning to coat.
  • Serve over buttered noodles.
  • Top with sauce and chopped flat leaf parsley.

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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CHICKEN PARMESAN MEATBALLS

CHICKEN PARMESAN MEATBALLS – This makes 12 or so meatballs
1 1/4 pounds ground chicken

1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients.
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet.
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil.
  • Brush this mixture on top of each meatball.
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.
  • Heat remaining sauce in a small saucepan.
  • Serve meatballs with pasta and a dollop of sauce.

Originally posted August 3, 2013

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CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil

  • Preheat oven to 350°.
  • Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
  • Dredge chicken in flour, beaten egg and then in bread crumbs.
  • Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
  • In a bowl, whisk one egg into the ricotta, then set aside.
  • In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
  • Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
  • Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
  • Continue layering in the same order and top with remaining cheeses.
  • Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  • Sprinkle with fresh basil and enjoy!