Category Archives: Italian

Foodie Friday: Best Ever Ziti With Sausage

Best Ziti & Sausage

Ingredients

  • 1 (16 ounce) package ziti pasta
  • 1 pound mild Italian sausage, casings removed
  • 2 (24 ounce) jars Classico® Tomato and Basil Sauce
  • 1 1/2 teaspoons dried basil, divided
  • 12 ounces ricotta cheese
  • 1 1/2 teaspoons Italian seasoning, divided
  • 1 dash salt and pepper
  • 1 pound mozzarella cheese, shredded

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
  3. Spread bottom of a 9×13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
  4. Bake in preheated oven for 40 to 45 minutes.

Nutritional Information

Amount Per Serving  Calories: 631 | Total Fat: 25.3g | Cholesterol: 72mg

What to Drink?

Wine Sangiovese
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Food Friday : Easy Baked Italian Style Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 39.6g | Cholesterol: 92mg

What to Drink?

Wine Chardonnay

Foodie Friday: Pepper Chicken Piccata

Ingredients

  • 3 tablespoons vegetable oil
  • 2 red bell peppers, seeded and diced
  • 2 large sweet onions, peeled and cut into wedges
  • 1 1/2 pounds skinless, boneless chicken breast halves – cut into cubes
  • 2 cloves garlic, minced
  • 1 pinch ground cayenne pepper
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste

Directions

  1. In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
  2. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.

Nutritional Information

Amount Per Serving  Calories: 420 | Total Fat: 18.6g | Cholesterol: 114mg

What to Drink?

Wine Pinot Grigio

Foodie Friday: Baked Penne with Italian Sausage

Ingredients

  • 1 (12 ounce) package dry penne pasta
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage
  • 1 cup chopped onion
  • 1/2 cup white wine
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • 1 (6 ounce) can tomato paste
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9×13 inch baking dish. Sprinkle top with mozzarella.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutritional Information

Amount Per Serving  Calories: 664 | Total Fat: 33.5g | Cholesterol: 82mg

What to Drink?

Wine Sangiovese

Foodie Friday: Chicken Caesar Pasta

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Ingredients

  • 1 pound dry penne pasta
  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (8 ounce) bottle Caesar salad dressing
  • 1/4 cup red wine vinegar
  • 1/2 cup grated Parmesan cheese
  • 1 head romaine lettuce – rinsed, dried and shredded
  • 1 large tomato, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
  3. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

 

Nutritional Information

Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

 

What to Drink?

Wine Chardonnay
Cocktail Cranberry Sea Breeze

More Recipes at AllRecipes.com

 

Prep Time:
 30 Min
Cook Time:
 20 Min
Ready In:
 50 Min

 

 

 


 

Foodie Friday: Chicken Rollatini

Abby’s Chicken Rollatini

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Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
  3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

What to Drink?

Wine Chardonnay

 

Nutritional Information

Amount Per Serving  Calories: 487 | Total Fat: 33g | Cholesterol: 134mg


Recipes at AllRecipes.com

 

 

 

 

 

 

SUPERBOWL Weekend Recipe: Taco Dip, Wings, Pizza and Beer

 

 

Pre-Game Goodies

When you’re a true fan, the lead-up to the main event is just as compelling as the game itself. Check your local TV listings to see when the pre-game show starts, and make sure you’ve got plenty of snacks on hand to fuel your guests until kickoff.

 

Football Classics

There’s something about football that makes us want to eat with our hands, and we’re not talking about delicate tea cakes. No sir. We reach for pizza, hot wings, hearty dips and hefty sandwiches. Drinks are easy: just keep plenty of beer on ice. And for dessert, how about football-shaped sugar cookies iced in team colors?

 

 

Super Bowl® Brews

What would a Super Bowl party be without beer?

Along with an impressive spread, beer is an essential part of the side-line action. While some football fans will care less what kind of beer they drink as long as it’s cold, many will prefer a variety to choose from.


Pale, Amber, Brown, Dark

Your best bet in planning a party is to supply a range of beers–from light (lagers and pilsners) to dark (porters and stouts)–to match everyone’s tastes and to complement the entire Game Day smorgasbord.


Flavor Pairings

Keep in mind as you choose brews for the big event that certain beers taste better with different kinds of food.

  • Dark chocolaty stout is the perfect accompaniment for fried foods like fish and chips, while crisp, light Mexican beer with a squeeze of lime works great with chips and salsa or chili.
  • Flavorful ales are usually a safe bet because they are not too dark or too light, and they go well with most food. If you are on a budget, cases of beer or a keg might be the way to go. Either way, it’s always best to plan the game day menu before you head to the grocery store.

Weekend Recipe: Fish Fillets Italiano & Biscotti for Desert (YUM!)

 

 

 

Fish Fillets Italiano

 

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup black olives, pitted and sliced
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup dry white wine
  • 1 pound cod fillets

Directions

  1. In a large frying pan, heat oil over medium heat. Saute onions and garlic in olive oil until softened.
  2. Stir in tomatoes, olives, parsley, and wine. Simmer for 5 minutes.
  3. Place fillets in sauce. Simmer for about 5 more minutes, or until fish turns white.

 

Nutritional Information

 

Amount Per Serving  Calories: 230 | Total Fat: 9.4g | Cholesterol: 41mg

 

What to Drink?

Wine Pinot Grigio
Cocktail World’s Greatest Martini
Chilled Non-Alcoholic Best Lemonade Ever

 

 

Walnut Biscotti

 

 

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Ingredients

  • 4 eggs
  • 1 1/2 cups white sugar
  • 3/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon anise extract
  • 1 teaspoon black walnut extract
  • 1/2 teaspoon almond extract
  • 1 cup chopped walnuts
  • 5 cups all-purpose flour
  • 4 1/2 teaspoons baking powder

Directions

  1. Stir together flour and baking powder and set aside.
  2. Beat together eggs and sugar in a large bowl until well blended. Stir in butter, extracts, black walnut flavoring and the walnuts. Gradually stir flour mixture into creamed mixture blending well.
  3. Divide dough on a floured surface into 8 equal portions. Roll each portion into a 14 inch rope.
  4. Place four ropes about 2 inches apart on greased cookie sheet. Bake in a 325 degree F (165 degree C) oven for approximately 20 minutes, until bottoms are pale gold in color.
  5. Let cool about 2 minutes on the baking sheet then cut each rope on a diagonal into slices 1/2 to 3/4 inch thick. Lay slices close together on sides and bake at 375 degrees F (190 degrees C) until lightly toasted (approximately 15 minutes). Cool on baking sheet. Store airtight.

 

Nutritional Information

 

Amount Per Serving  Calories: 80 | Total Fat: 3.3g | Cholesterol: 17mg

 

For more recipes go to AllRecipes.com

Weekend Recipe: Spinach Lasagna

Weekend Recipe: Spinach Lasagna

 

 

Video Recipe: Watch The Video then make the dish

Ingredients

  • 20 lasagna noodles
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

 

Nutritional Information open nutritional information

Amount Per Serving  Calories: 416 | Total Fat: 16.5g | Cholesterol: 63mg

What to Drink?

Wine Sangiovese

More Recipes on AllRecipes.com

Weekend Recipe: Tofu and Rice Stuffed Peppers

Ingredients

  • 1 cup uncooked brown rice
  • 2 cups water
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 (12 ounce) package extra-firm tofu, drained and diced
  • 1 3/4 cups marinara sauce, divided
  • salt to taste
  • ground black pepper to taste
  • 2 red bell peppers, halved and seeded
  • 2 orange bell peppers, halved and seeded
  • 2 cups shredded mozzarella cheese
  • 8 slices tomato

Directions

  1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
  2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
  5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Nutritional Information

Amount Per Serving  Calories: 554 | Total Fat: 25g | Cholesterol: 38mg

What to Drink?

Wine Pinot Grigio

More Recipes at AllRecipes.com

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