Italian Stuffed Peppers

 So good.  You can just use ground beef and leave the Italian sausage out if you want.

ITALIAN STUFFED PEPPERS 

(serves 6)

Ingredients:

*6 large red or green bell peppers, cut in half and seeds removed

*2 cups cooked white rice

*2 tablespoons Olive oil

*1 1/2 pounds ground beef

*1/2 pound Italian sausage

*1 medium yellow onion, chopped

*8 garlic cloves, minced

*1 cup beef stock

*1 cup freshly grated parmesan cheese.

*1 tablespoon dried parsley flakes

*2 teaspoons dried basil leaves (or 1/4 cup fresh basil leaves)

*2 teaspoons dried oregano

*1/4 teaspoon red pepper flakes (optional)

*2 teaspoons salt

*1 teaspoon ground black pepper

*4 cups marinara sauce (or spaghetti sauce), divided 

*3/4 cup water

*1/4 cup white wine

*1 tablespoon Worcestershire sauce

*1 1/4 cups freshly grated mozzarella cheese

*2 tablespoon olive oil

Directions:

~Preheat oven to to 375 degrees.

~Slice 6 bell peppers in half and remove the seeds.

~Bring a large pot of water to a boil.

~Place but peppers into boiling water and boil peppers for 8 minutes.

~Remove from water and set peppers on a cooling rack upside down to dry (cut side down).

~Heat a large skillet over medium heat.

~Add 2 tablespoons olive oil.

~Add 1 1/2 pounds ground beef, 1/2 pound Italian sausage, and 1 medium chopped yellow onion to hot skillet, breaking up meat as it cooks.

~When ground beef and sausage is done add 8 minced garlic cloves and cook for another 2 minutes, stirring often.

~Remove from heat and set aside.

~Add 2 cups cooked rice, 1 cup beef stock, 1 tablespoon Worcestershire sauce, 2 teaspoons dried oregano, 2 teaspoons dried basil leaves, 1 tablespoon dried parsley flakes, 1/4 teaspoons red pepper flakes, 2 teaspoons salt and 1 teaspoon ground black pepper, 1 cup marinara sauce,  and 1/4 cup white wine, and mix until well combined.

~Place 3 cups marinara sauce, 3/4 cup water, and 1/4 cup white wine into a 8x10 inch baking dish.

~Arrange peppers in sauce cut side up and lightly season with desired amount of salt.

~Spoon about 1/3 cup of meat mixture into cut bell pepper.

~Evenly divide 1 1/4 cups freshly grated mozzarella cheese over top of peppers.

~Drizzle 2 tablespoons olive oil evenly over cheese.

~Cover peppers with parchment paper to avoid the cheese from sticking to the aluminum foil.

~Cover tightly with aluminum foil. 

~Bake for 25 minutes.  

~Remove aluminum foil and parchment paper and bake for another 15 minutes.

~Broil for 1-2 minutes and serve.

Gnocchi

 Great for soups or to add some sauce to it.   I sometimes add 1/2 cup freshly grated parmesan cheese to the potato mixture.  It gives more flavor to the gnocchi.  

Gnocchi freezes well.  Freeze before cooking.  Place in a single layer on a cookie sheet.  Place in the freezer for a couple hours or until frozen.  Place in a plastic bag and seal.   

GNOCCHI

Ingredients:

*1 pound russet potatoes

*1 large egg

*1 cup all-purpose flour

*1/2 teaspoon salt

*1/4-1/2 cup all-purpose flour (if needed)

Directions:

~Wash 1 pound russet potatoes.

~Place potatoes in a large pot and cover with water.

~Cook over medium heat until potatoes are done (fork tender).

~Remove from pot and place potatoes on a cooling rack for about 15 minutes or until you can handle them.

~Remove the skin.

~Rice or mash the potatoes.

~Place riced potatoes into a bowl.

~Add in 1 large egg, 1 cup all-purpose flour and 1/2 teaspoon salt.

~Mix until well incorporated.

~Mixture should be dough like.  If it's too sticky add more four 1/4 cup at a time.

~Once mixture is dough like cover with a towel and allow to rest for 10 minutes.

~Now cut in half and set aside one half.

~Lightly flour a clean surface.

~Roll one half of dough into about a 16 inch rope

~Cut dough into 1-inch pieces.

~Roll out the other half, and cut into 1-inch pieces.

~Roll dough on a gnocchi board if you have one or a fork.

~Allow to rest for 30 minutes.

To Cook:

~Bring a large pot of lightly salted water to a boil.

~Place gnocchi into boiling water.

~Once the gnocchi floats to the top it is done.

~Remove with a slotted spoon.

~Serve with your favorite sauce.

**If I'm making it for soup, I cook them in the broth.  I put them in at the very end.

Palomino Sauce

 I love this sauce.  I normally put it over penne pasta and have grilled chicken with it.

PALOMINO SAUCE

Ingredients:

*1/2 cup butter

*1 large yellow onion, chopped

*4 cloves garlic, minced

*1 (28 ounce) can tomato puree

*1 (28 ounce) can tomato sauce

*28 ounce water

*1/4 cup red wine, sherry, or chicken stock

*1/4 cup heavy cream

*1 (8 ounce) cantainer mascarpone cheese (1 cup),  room temperature

*1/3 cup fresh basil leaves, roughly chopped  (or 1 tablespoon dried basil)

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon to 1 tablespoon sugar (to taste)

Directions:

~In a large saucepan, melt butter over medium-low heat.

~Add onions & garlic and sauté until onions are soft (8-10 minutes), stirring often.

~Add the basis leafs and cook for another 1-2 minutes. 

~Add tomato sauce, tomato puree, water and wine/sherry/chicken stock.

~Reduce heat and simmer for 40-50 minutes.

~Add heavy cream, salt, pepper, and sugar, stirring until well incorporated.

~Whisk in mascarpone cheese until cheese has melted.

~Simmer for another 10 minutes, stirring often.

~Carefully add mixture to a blender and blend until smooth (you can use an immersion blender).

~Serve over pasta of your choice.

Cheese Stuffed Manicotti

I make my own spaghetti sauce, but you can you your favorite.  

CHEESE STUFFED MANICOTTI

(serves 6-8)

Ingredients:

*12 manicotti shells, uncooked

*12 mozzarella string cheese sticks

*1 pound ground beef

*1 small yellow onion, chopped

*4 garlic cloves, minced

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 1/2 tablespoons parsley flakes

*1 teaspoon dried oregano

*1 teaspoon dried basil

*1 (24 ounce) jar of spaghetti sauce (or make your own)

*1 1/2 cups chicken stock

*1 (8 ounce) container cottage cheese or ricotta cheese

*2 cups mozzarella cheese, shredded

*1/2 cup freshly grated parmesan cheese

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking dish with cooking spray.

~In a large skillet, add 1 pound ground beef and cook until almost done,  breaking up as it cooks.

~Add 1 small chopped onion, 4 minced garlic cloves, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 1/2 tablespoon parsley flakes, 1 teaspoon dried basil, and 1 teaspoon dried oregano, cooking until ground beef is done and onions are translucent.

~Add spaghetti sauce and allow to simmer for 10-15 minutes.

~Add a thin layer of spaghetti sauce over the bottom of baking dish.

~Add a stick of mozzarella cheese into each manicotti noodle.

~Layer stuffed noodles to baking dish.

~Spread a layer of cottage cheese or ricotta cheese over the noodles (I just put little dollops all over it).

~Spread remaining spaghetti sauce over top

~Pour chicken stock over all of it.

~Top with 2 cups shredded mozzarella cheese and 1/2 cup shredded parmesan cheese.

~Wrap aluminum foil over top of baking dish.

~Bake for 40-45 minutes.

~Remove foil and bake for another 10.

~Remove from oven and allow to cool for 5 minutes before serving.

Cannoli Poke Cake

 Yummy and rich.  You could also add some slivered almonds on the top if you like.

CANNOLI POKE CAKE

(serves 16)

Ingredients:

*1 (16 ounce) package white cake mix

*1 (14 ounce) can sweeten condensed milk

*1 (8 ounce) container mascarpone cheese

*1 (8 ounce) container ricotta cheese

* 1 teaspoon pure vanilla extract

*1 1/2 cups powdered sugar

*1/4 cup mini chocolate chips

*1/4 cup slivered almonds, optional

Directions:

~Grease and lightly dust with flour a 9x13 inch baking dish.

~Make cake as directed on the the box.

~Bake cake as directed on box.

~Remove cake from oven.

~Allow to cool for 3-5 minutes.

~Remove from oven and using the end of a wooden spoon, poke holes all over cake (about 1-inch apart).

~Remove 1/3 cup  of sweetened condensed milk and set aside.

~Pour remaining sweetened condensed milk over evenly over top of cake of hot cake, allowing it to drizzle into the holes.

~Allow cake to cool completely.

~In a large bowl, beat ricotta cheese, mascarpone cheese, and vanilla until smooth.

~Add in powdered sugar and the sweetened condensed milk that you set aside.

~Beat until smooth.

~Spread evenly over top of the cake.

~Sprinkle with chocolate chips and slivered almonds.

~Cover and chill for at least 3 hours.

Caprice Pasta Salad

Quick and easy to make.   I like to make this at least one hour before we eat it, so that the flavors meld.

CAPRICE PASTA SALAD

(serves 6)

Dressing Ingredients:

*1/4 cup olive oil

*1 1/2 tablespoons white balsamic vinegar 

*1 teaspoon dried oregano

*1/8 teaspoon minced garlic

*1/4 teaspoon minced onion

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Ingredients:

1 (8 ounce) box bowtie pasta (or use favorite short cut pasta)

*1 pint cherry or grape tomatoes, cut in half

*8 ounces mini mozzarella cheese balls (or cubes cut into small pieces)

*1/2 -1 cup fresh basil leaves, cut into thin strips

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Dressing Directions:

~In a blender, place olive oil, balsamic vinegar, oregano, garlic, onion, fresh basil leaves, salt and pepper.

~Blend until smooth.

Salad Directions:

~Cook pasta as directed on package, drain and cool.

~In a large bowl, add the mozzarella balls, tomatoes, fresh basil leaves, salt and pepper.

~Gently toss until mixed.

~Add in pasta and dressing.

~Mix until well coated.

~Cover and refrigerate for at least one hour before serving.

Mascarpone Cheese

 So creamy and good.   Just as it is,  or make it into a dip or dessert.

MASCARPONE CHEESE 

(makes about 2 cups)

Ingredients:

*2 1/4 cups heavy cream

*1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)

Directions:

~Pour heavy cream into a saucepan.

~Cook over medium heat until, mixture comes to 185-190 degrees, stirring often (mixture should coat the back of a spoon).

~Reduce heat to low, and stir in lemon juice.

~Stir for 3 minutes.

~Remove from heat and allow to cool for 30 minutes.

~Pour into a strainer lined with cheese cloth or a tea towel.

~Place a pice of plastic wrap over mixture, to avoid a skin from forming.

~Refrigerate for 8 hours.

~Place into a container and seal. Refrigerate until ready to use.

Stuffed Chicken Spiedini

 Quick and easy to make, but very tasty.  You can also add some crumbled bacon and/or spinach if you would like.  

STUFFED CHICKEN SPIEDINI

(serves 4)

Ingredients:

*1/2 white onion, sliced thin

*4 chicken tenders, pounded thin (or use chicken scaloppini)

*1/4 cup olive oil

*1/2 cup butter, melted

*1 cup Italian bread crumbs

*1/2 cup freshly shredded parmesan cheese

*1 teaspoon garlic powder

*zest for one lemon

*2 tablespoons butter, divided quarters

*fontina cheese or asiago cheese, cut about 8 small cubes

*4-6 plum tomatoes, cooked, and skin removed

Directions:

~Preheat oven to 350 degrees.

~Saute onions until translucent and set aside.

~Pound out chicken tenders to about 1/4 inch thick.

~In a medium bowl, mix bread crumbs, parmesan cheese, garlic powder, and lemon zest together.

~In a small bowl, mix olive oil and  melted butter together.

~Dip each piece into olive oil mixture, shaking off excess oil.

~Roll in bread crumb mixture, coating all sides.

~Lay chicken flat and add 1 tablespoon of butter on top of chicken in the center.

~Place a couple cubes of fontina cheese on next.

~Divide the sautéed onions over the cheese.

~Roll up each piece of chicken, tucking in the stuffing.

~Place into a 8X8 inch baking pan.

~Bake 30-35 minutes, or until chicken is no longer pink and the bread crumbs are a golden brown.    

Beef Braciole

 I like to serve this over homemade pasta.  Many people put a hard boiled egg in the center.  I do not, but if it sounds good to you, add it.

BEEF BRACIOLE

(serves 4)

Ingredients:

*1 (8 ounce) box of pasta (I prefer spaghetti or egg noodles)

*fresh parmesan cheese, grated  (optional)

*fresh flat leaf parsley (optional)

Meat Ingredients:

*4 thin slices of flank steak, boneless top round, sirloin steak, or top round roast

*4 thin slices provolone cheese

*8 thin slices prosciutto (or ham)

*1 pound Italian sausage, cut into 4 pieces and skin removed (hot, sweet, or mild)

*salt & pepper to taste

*1 (8 ounce) box of pasta of your choice, cooked and drained (I like spaghetti or egg noodles)

Stuffing Ingredients:

*1 3/4  cups grated parmesan Romano cheese

*2 garlic cloves, minced fine

*1/2 cup flat leaf parsley, chopped fine

*1/8 cup Italian bread crumbs

*pinch of salt

*pinch of  ground black pepper

*1 tablespoon  cup olive oil

Sauce Ingredients:

*1 tablespoon olive oil

*1 small yellow onion, chopped small

*4-6  garlic cloves, minced

*1 cup red wine

*2 (28 ounce) can tomato sauce (I use crushed San Marino tomatoes)

*1 cup beef stock

*1 teaspoon oregano 

*1 teaspoon dried basil

*1 tablespoon dried parley 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1/2 teaspoon red pepper flakes (optional)

Stuffing Directions:

~In a small mixing bowl, combine parmesan Romano cheese, garlic cloves, bread crumbs, chopped parsley, salt and pepper until well mixed.

~Drizzle olive oil in and mix well.

~Set aside.

Meat Directions:

~Place a slice of steak/roast between two pieces of plastic wrap.

~Using a meat mallet, pound steak/roast into evenly thin pieces.

~Season steak/roast 

~Evenly distribute stuffing mix over each piece of of steak/roast, leaving a small area along the edges.

~Place a slice of provolone cheese over top of stuffing.

~Place 2 slices of prosciutto over top of stuffing.

~Place a piece of Italian sausage on top of prosciutto.

~Tightly roll each piece of steak/roast lengthwise and secure with toothpick or tie with kitchen string.

Sauce Directions:

~In a large stock pot, add olive oil and heat up.

~Place rolled up steak/roast into hot oil and brown all sides.

~Remove from pan and set aside.

~Add onions and cook for 2-3 minutes, stirring often.

~Add in minced garlic and cook for 1 more minute, stirring often.

~Add red wine and stir to deglaze pan.

~Add tomato sauce, beef stock, oregano, basil, parley, salt, pepper, and red pepper flakes.

~Bring to a low boil.

~Reduce heat to a simmer and add the steak/roast.

~Cover, and simmer for 2 hours (half way through I put the lid ajar) (check mixture out every 30 minutes and stir if needed).

Time To Plate:

~Drain pasta.

~Pour a couple scoops of sauce over pasta and toss to coat.

~Divide pasta onto 4 plates or bowls.

~Scoop sauce over pasta.

~Place steak/roast roll up over pasta.

~Sprinkle some fresh grated parmesan cheese over top and some fresh cut flat leaf parsley if desired.

Chocolate Budino (Italian chocolate pudding)

 So creamy and rich.   I like to add candied walnuts or pecans to the top of mine.

CHOCOALTE BUDINO

(serves 6)

Ingredients:

*8 ounce bittersweet dark chocolate (bar cut into small pieces or  dark chocolate chips)

*pinch cayenne pepper

*1/4 teaspoon salt

*6 large egg yolks

*1 1/4 cups heavy cream

*1 cup whole milk

*1/3 cup sugar

*pinch cayenne pepper (optional)

*1 tablespoon butter

*whip cream (optional)

Directions:

~Add chocolate, cayenne pepper, and salt into a medium sized glass (or heat proof) bowl.

~In a medium saucepan, add egg yolks, sugar, milk and heavy cream.

~Whisk until well mixed.

~Cook or medium-low heat, stirring constantly until the pudding is thick enough to coat the back of the spoon about 170-175 degrees).

~Remove from heat.

~Place a fine sieve over bowl wth chocolate in it.

~Pour the hot milk mixture through the sieve over the chocolate.

~Allow to sit for three minutes.

~Whisk until chocolate has melted and chocolate is shiny and thick.

~Add vanilla and butter and stir until butter is melted and mixed well.

~Pour into serving containers and cover with plastic wrap (to prevent a skin from forming).

~Chill for 3-4 hours.

~Top with whip cream & chocolate shavings (optional).

Mozzarella Cheese

 Mozzarella Cheese is so easy to make.  It only takes about half hour.   I have seen some people use vinegar instead of Rennet, but I've never tried it.  You can get Rennet on line or in health food stores.  You can find citric acid in the grocery store in the canning section.   Both the rennet & citric acid goes a long way.  You can use pasteurized whole milk, but not ultra patronized.    

MOZZARELLA CHEESE

Ingredients:

*1 cup chlorine-free water

*1.5 teaspoons citric acid

*1/4 cup chlorine-free water

*1/2 teaspoon rennet

*1 gallon whole milk (raw milk is best, but not necessary)

*1 tablespoon kosher salt 

Directions:

~In a small bowl, mix 1 cup water and citric acid together until dissolved. 

~In an another small bowl, mix 1/4 cup water and rennet together. 

~Pour milk into a large bowl.

~Vigorously stir in citric acid mixture.

~Heat up mixture over medium low heat until it reaches 90 degrees (stirring often).

~Remove milk from heat.

~Stir in rennet mixture for about 20-30 seconds.

~Cover and sit for 10 minutes.

~Using a sharp knife, cut the curd into squares and about 1-inch wide (like a checkerboard).  Make sure your knife is long enough to cut all the way to the bottom of the pot.

~Place pot back on burner and cook over medium-low heat, until mixture reaches 105 degrees (gently stir often, careful not to break up curd).

~Remove from heat and allow to sit for 5 minutes.

~Remove curds from pot and place into a mesh strainer (keep the liquid "whey").

~Let drain for about 1 minute, and then gently squeeze mixture to remove any extra liquid.  

~Heat up whey to 180 degrees.

~Place curds into a clean bowl.

~Pour hot whey over curds.

~Allow to sit for 20-30 seconds or until soft and pliable. 

~Remove mixture from whey and sprinkle salt over it.

~Pull the mixture to stretch it.

~Fold and stretch mixture until it is until mixture is smooth (about 4-6 folds).

~Shape mozzarella cheese into a ball.

~Once you have aa ball, set in into ice water.

~Allow to sit for 10 minutes before using (you and cover refrigerate at this time for up to 4 days).

Antipasto Kabobs

 This is an Antipasto Salad on a stick.  Great appetizer, lunch or for any party.   Easy to make and great to make ahead of time.  Easy to double this recipe.

ANTIPASTO KABOBS

(makes 6 small or 12 large)

Ingredients:

*1 tablespoon olive oil

*12 cheese tortellini

*12 fresh mozzarella balls

*12 cherry tomatoes, halved

*12 green or black olives

*12 pepperoncini peppers

*12 chunks provolone cheese

*12 chucks hard salami

*12 slices of prosciutto, folded into quarters 

*12 chucks artichoke

*1/2 cup favorite Italian dressing

Directions:

~Bring a pot of water to a boil.

~Pour 1 tablespoon olive oil in boiling water.

~Place 12 cheese tortellini in boiling water and cook for 6-8 minutes.

~Drain through a strainer.

~Run cold water of cooked tortellini.

~Place tortellini and 12 fresh mozzarella balls into a large bowl and toss with 1/2 cup Italian dressing.

~Cover bowl and place int he refrigerator for at least two hours.

~Thread tortellini, mozzarella balls, 12 tomatoes, 12 olives, 12 pepperoncini pepper, 12 chucks provolone cheese, 12 chunks hard salami, 12 slices prosciutto, and 12 chunks artichoke on 12 wooden skewers.

~Place on a plate and cover with plastic wrap and refrigerate for at least 1 hour.

Italian Meatloaf Wellington

 You can use this meatloaf recipe or use your favorite meatloaf recipe.   I don't put the gravy on mine, but my husband likes it with gravy on.

You can also substitute the beef gravy with a marinara sauce or leave it plain.

ITALIAN MEATLOAF WELLINGTON

(serves 6)

Meatloaf  Ingredients;

*1 tablespoon olive oil

*1 small yellow onion, chopped

*1/2 red or green bell pepper, chopped

*2 garlic cloves, minced

*1 pound lean ground beef

*2 eggs, beaten

*1/2 cup Italian bread crumbs

*1/4 cup parmesan cheese, grated

*1 teaspoon Worcestershire sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon Italian seasoning

*4-6 slices provolone cheese (or your favorite cheese)

*6-8 slices proscritto 

*puff pastry (I only use one slice)

*1 egg, beaten

Beef Gravy Ingredients (optional)

*1 cup beef stock

*1 tablespoon cornstarch 

*1/4 cup cold water

Meatloaf Directions:

~In a small frying pan, heat up 1 tablespoon olive oil

~Sauté 1 small chopped onion and 1/2 chopped bell pepper until semi-soft.

~Add in 2 minced garlic cloves, and cook for another 30-60 seconds, stirring the entire time.

~Remove from heat and set aside.

~In a large bowl, mix 1 pound ground beef, 2 large beaten eggs, 1/2 cup bread crumbs, 1/4 cup parmesan cheese, sautéed veggies, Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon salt, and 1 tablespoon Italian seasoning. Just until mixed, do not over mix.

~Place meatloaf on  a piece of parchment paper (or plastic wrap), 

~Flatten meatloaf into a rectangle about 1 1/2 inch thick.

~Place 6-8 slices of provolone cheese on meatloaf, in a single row lengthwise over lapping each piece (place them on the area closest to you).

~Place 6-8 slices of prosciutto over top of cheese.

~Roll up meatloaf lengthwise, making sure cheese is completely covered.

~Wrap it up in plastic wrap and refrigerate for at least 15 minutes (I do it for an hour).

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~Heat up a large skillet, and add about 1 tablespoon olive oil to it.

~Unwrap meatloaf and once skillet it hot, sear all sides of meat loaf (you can skip this step, but I like to make sure some of the grease from the meatloaf is cooked out).

~Unroll puff pastry.

~Place prosciutto on puff pastry.

~Place meatloaf  on puff pastry, on the side closest to you.

~Tightly roll, and seal edges.

~Place into prepared pan.

~Using a pastry brush, coat puff pastry with egg.

~Using a sharp knife, cut 3-4 slits into puff pastry.

~Lightly cover with aluminum foil.

~Bake for 30 minutes.

~Remove foil, and bake another 30 minutes.

~Remove from oven, and allow to sit for 5-10 minutes, before cutting.

Gravy Directions:

~Bring 1 cup beef stock to a boil.

~In a small glass or bowl, whisk 1/4 cup cold water and  1 tablespoon cornstarch until mixed well.

~Whisk into boiling beef stock, until thickened.

~Plate meatloaf Wellington and dripping gravy (or marinara sauce) over top.

Panzanella Salad

I only make this salad when tomatoes are in season.  It makes all the difference in the taste of this salad.   

PANZANELLA SALAD

(serves 4)

Salad Ingredients:

*3 tablespoons olive oil

*6 cups French bread, cut into 1-inch cubes

*1/8 teaspoon garlic salt

*2 medium tomatoes, cut into 1-inch cubes

*1 medium cucumber, remove seeds and cut into 1-inch cubes

*1 small red bell pepper, remove seeds and cut into 1-inch cubes

*1 small yellow bell pepper, remove seeds and cut into 1-inch cubes

*1 small orange bell pepper, remove seeds and cut into 1-inch cubes

*1/2 small green bell pepper, remove seeds and cut into 1-inch cubes

*1/2 medium red onion, sliced thinly

*10-15 large basil leaves, coarsely chopped

*2 tablespoons capers, drained

*4 ounce fresh mozzarella halved mozzarella pearls

Dressing Ingredients:

*1 garlic clove, finely minced

*1/2 teaspoon Dijon mustard

*3 tablespoon red wine vinegar

*1/2 cup olive oil

*1 teaspoon honey

*1 teaspoon Italian seasoning

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

Dressing Directions:

~In a small bowl, whisk all ingredients and refrigerate for at least 1 hour.

Salad Directions:

~Preheat oven to 400 degrees.

~In a small bowl, mix olive oil, garlic salt, and bread cubes together until bread is completely coated.

~Bake for 10-11 minutes.

~Remove from oven and set aside.

~In a large bowl, mix all the salad ingredients together.  

~Mix in dressing until everything is coated well.

~Allow salad to sit for 1/2-1 hour before serving.

Sicilian Orange Cake

First time I heard about this cake, I wasn't sure if i'd like it.   I thought with the entire orange in it, it might be a little bitter, but it wasn't.   So moist and yummy.  

SICILIAN ORANGE CAKE

(serves 12)

Cake Ingredients:

*3 large eggs

*1 1/4 cup granulated sugar

*2 level cups all purpose flour

*2 1/2 teaspoons baking powder

*1/3 cup butter, softened

*1/3 cup plain greek yogurt.

*1 large seedless orange, washed and cut into large pieces.

Glaze Ingredients:

*Juice from 1 large orange (about 1/2 cup)

*1/3 cup granulated sugar

Cake Directions:

~Preheat oven to 350 degrees.

~Line the bottom of a 8 inch springform pan with parchment paper.

~Spray parchment paper and sides of pan with cooking spray.

~Place orange into a food processor, process orange until it is pulp.

~Beat eggs and sugar until light and fluffy.

~Mix in butter.

~Sift flour and baking powder together.

~Mix into egg mixture.

~Mix in yogurt and orange pulp.

~Pour batter into prepared pan.

~Bake for 55-60 minutes.

~Cool cake for 15 minutes before removing from pan.

 

Glaze Directions:

~Place sugar and orange juice into a small pan.

~Cook over medium heat until sugar has dissolved and the liquid is syrupy.

~Drizzle over cake.

~Allow cake to cool completely before cutting.

Chicken Tortellini Soup

I make this with homemade cheese tortellini's, but you can use store-bought.  You can also substitute with cheese ravioli if you want.   It's also good without the chicken.

CHICKEN TORTELLINI SOUP

(serves 10-12 )

Ingredients:

*1 pound boneless, skinless chicken breasts, cooked and shredded

*3 tablespoons olive oil

*3 large carrots, peeled and diced

*3 stalks celery,  diced

*1 large onion, chopped

*6 garlic cloves, minced

*2 (32 ounce) containers chicken stock

*1 bay leaf

*1/2 teaspoon dried oregano 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*1/4 teaspoon dried thyme 

*dash of cayenne pepper

*3 cups cheese tortellini

*1 cup freshly grated parmesan cheese,  grated fine

*juice from 1 lemon

*2 cups fresh spinach, chopped

*1/4 cup fresh basil, chopped (or 1 1/2 teaspoons dried)

*1/2 cup fresh flat leaf parsley, chopped (or 1 tablespoon dried)

Directions:

~Heat olive oil in a large stock pot over medium heat.

~Add carrots, celery and onions, cook until softened, stirring occasionally (7-9 minutes).

~Add garlic, salt, pepper, thyme, and cayenne pepper, cooking for another minute, stirring constantly. 

~Add bay leaf and chicken stock.

~Increase heat to high, and bring soup to a boil.

~Reduce heat to medium-low and simmer for 30-40 minutes.

~Stir in tortellini and simmer for 4-5 minutes.

~Stir in chicken, parmesan cheese, lemon juice, spinach, basil and parsley.

Variation:

~add 1 small zucchini, diced

~add 1(14.5 ounce) can petite diced tomatoes, not drained.

Cheese Tortellini

These are great with just a little parmesan cheese over them, with some marinara sauce, with spaghetti sauce on it, or in a soup.  You can freeze this, by laying them single layer on a cookie sheet and placing them in the freezer for a couple hours.   Once frozen, remove and place in a large zip-loc bag.  Remove air and seal.  Place in freezer until ready to use.

CHEESE TORTELLINI 

(makes about 120-140)

Pasta Ingredients:

*4  cup all-purpose flour

*4-5 large eggs

*1 teaspoon salt

*1 tablespoon olive oil

Filling Ingredients:

*16 ounces whole milk ricotta cheese

*1/4 cup freshly grated parmesan cheese

*1/4 cup shredded mozzarella cheese (optional)

*1/2 teaspoon lemon zest

*1/2 teaspoon salt

*1/8 teaspoon ground black pepper

*pinch of nutmeg (I grate my own, but dried will work too)

*1/4 cup fresh parsley, chopped

Directions:

~In a large bowl or on a clean counter mix salt and flour together.

~Make a well in the center of the flour mixture.

~Crack eggs into center and drizzle olive oil in it (start with 4 eggs.  Only add the last egg if it's to dry).

~Mix eggs and olive oil into flour with your fingers or paddle if using mixer.

~Mix until dough comes together.

~Knead until dough is smooth.

~Wrap dough in plastic wrap and allow to rest for 30 minutes.

~Cut dough into quarters.

~Take out one section of the dough and cover the remaining three with the plastic wrap.

~Press dough out into a rectangle with your hands.

~Run through pasta machine starting at 1 and ending at 5 or 6 (you want the dough thin, but not so thin that it rips when folding it).   You can roll the dough out by hand if you don't have a pasta maker.

~Put some water into a small container.

~Using a 2-inch round cookie cutter, cut out circles and lay them on a floured surface.

~Spoon about 1/4 teaspoon in  to circle.

~Dip your fingers into the water and rub the water on half of the outer edge of circle.

~Fold the dough over the filling to meet the other side of the dough, press to seal.

~Take the two corners and fold them to meet each other, stick them together using a dab of water on one side.

Cooking Tortellini:

~Place in boiling water.

~When the tortellini's float to the top of the water, they are done (this only takes a few minutes).

Caprese Chicken

Easy and quick to make.    I leave off the balsamic vinegar for my husbands, but the rest of us love it.

CAPRESE CHICKEN

(serves 4)

Ingredients:

*4 skinless, boneless, chicken breast halves (pound to about 1 inch thick)

*1 cup of your favorite Italian salad dressing 

*1 tablespoon Italian seasoning

*1 tablespoon chicken seasoning 

*1 tablespoons olive oil

*1 tablespoon butter

*4 slices fresh mozzarella cheese (about 1/2 thick)

*4 slices tomato (about 1/2 inch thick)

*4 fresh basil leaves

*1 tablespoon balsamic vinegar

Directions:

~In a large zip loc bag marinate chicken breasts in Italian dressing for 4-8 hours.

~Preheat oven to 500 degrees.

~In a large oven proof skillet, melt olive oil and butter.

~Once oil in hot, remove chicken from marinade and place in the skillet (discard marinade).

~Fry for 2-3 minutes and flip chicken or until chicken starts to get brown.

~Place chicken in oven and bake until it is no longer pink inside about 10-12 minutes (internal temperature is 165).

~Top each piece of chicken with fresh mozzarella cheese and a slice of tomato.

~Bake another 2-4 minutes, or until cheese is melted.

~Transfer chicken to serving plate and top with a basil leaf and drizzle with balsamic vinegar.

Italian Skillet Potatoes

 I like to pair these with Caprese Chicken and a toss salad.

ITALIAN SKILLET POTATOES

(serves 4)

Ingredients:

*4 medium-large russet potatoes, cut into 1-inch wedges

*1/4 teaspoon salt

*1/4 cup olive oil

*2-4 garlic cloves

*1 rosemary sprig fresh rosemary 

*1 teaspoon ground black pepper

*1/2  teaspoon kosher salt

Directions:

~Ina large pot, place potatoes, 1/4 teaspoon salt and enough water to cover potatoes.

~Bring to a boil, and cook for 5-6 minutes.

~In a large skillet, heat up the olive oil.

~Add garlic, rosemary sprig and stir for 2-3 minutes (don't let garlic burn).

~Remove garlic and rosemary.

~Add potatoes to the skillet.

~Season potatoes with salt and pepper.

~Cook for about 5 minutes and then flip potatoes and cook for another 5 minutes (or until brown and crispy).

~Remove from skillet and sprinkle with parmesan cheese.

Bread Dipping Oil

 Love to dip warm Italian or French bread into this.   

BREAD DIPPING OIL

Ingredients:

*1/4 cup olive oil

*1 tablespoon dried basil

*1 tablespoon dried parsley 

*1 tablespoon minced garlic

*2 teaspoons balsamic vinegar

*1/4 teaspoon dried thyme

*1 teaspoon dried oregano 

*1/2 teaspoon ground black pepper

*1/4 teaspoon ground dried rosemary

*1/4 teaspoon salt

*1/2 teaspoon fresh squeezed lemon juice

*2 tablespoon freshly grated parmesan cheese

Directions:

~In a small bowl, whisk all the ingredients together expect the parmesan.

~Sprinkle parmesan cheese on top.

~Dip bread in and enjoy.