Pam's Midwest Kitchen Korner: Italian

Showing posts with label Italian. Show all posts

Fettuccine, Pancetta and Peas

I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!

Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.

Italian's have their way with fresh pasta... Olive oil runs through their veins, they use real Parmesan from the big wheels, their wine flows like the Tiber, they dine on a plethora of courses, they know how to make an authentic tomato sauce, and eating is their national pastime, not sports.

They want to feed you...
Homemade ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi, tortellini, spaghetti with fresh clams, risotto, and on and on.

Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero. I swear it's just like a scene out of "The Godfather" every time we've dined there, always something going on; all about food and family, the people, life.

For icing on the cake, there was an Italian bakery next door. My, my, my! Mamma mia!

This is about as close as I can get to actually being Italian:

The rich flavor of nutty full-bodied Parmesan combined with fettuccine and pancetta is what this recipe is all about…

Just a small amount of crispy pancetta delivers bold flavor into this dish. We loved the combination of sweet green peas, salty pancetta, fresh garlic and Parmesan with the pasta. Just a few ingredients, but each one is essential for the end result.

It’s easy and fast to make ~ it will, without a doubt, be a favorite that will come to your rescue for an enjoyable dinner for family and friends.

After all, who doesn’t like pasta?

Try this the next time you’re thinking about the drive-through or the delivery guy!

Fettuccine, Pancetta and Peas

Ingredients:

16 ounces fettuccine
8 ounces pancetta, diced
1 small onion, chopped
1 (10-ounce) bag frozen peas
3 cloves garlic, minced
¼ cup Parmesan, shaved
Salt and seasoned pepper

Method:

Bring a large pot of salted water to a boil over medium-high heat.
Add pasta and cook until al dente; drain well, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large skillet or saucepan over medium-high heat until golden and crisp, about 6 minutes; reserve 1 tablespoon of drippings.
Transfer to a paper towel-lined plate.
In the same pan, sauté onions until softened, about 5 minutes.
Add peas and garlic and sauté for 3 minutes.
Stir in Parmesan, pasta and pancetta.
Moisten pasta with some of the reserved pasta water.
Toss to incorporate, season with salt and pepper, if necessary.
Sprinkle Parmesan shavings on top before serving.
Printable recipe

Buon appetito!

Skinny Saucy Chicken Parmesan

Look at the menu in any Italian restaurant and you’ll see

Chicken Parmesan, usually fried like Mom used to do and served with a ton of good cheese.

This recipe is a delicious lightened up version of that classic sinful dish.

The lightly breaded chicken is baked juicy and tender, surrounded with marinara sauce in the skillet and topped with mozzarella cheese.

Served over a little pasta, it’s perfect Italian comfort food, that you can eat without feeling guilty.

It’s truly delicious and I will definitely be making it again for our dinner, or maybe for company.

It’s that good!

Skinny Saucy Chicken Parmesan

Ingredients:

Cooking spray
3 boneless, skinless chicken breasts
¾ teaspoon kosher salt
1 teaspoon seasoned pepper
½ cup seasoned bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons butter, melted
1 tablespoon olive oil
2½ cups Marinara sauce (recipe below) or store-bought marinara sauce
¾ cup part-skim shredded mozzarella cheese
Your favorite cooked pasta, optional

Method:

Preheat oven to 450°.
Lightly coat a large baking sheet with cooking spray.
Slice the chicken breasts horizontally to make 6 cutlets, season both sides with salt and pepper.
In a shallow bowl, combine grated Parmesan and bread crumbs.
In a small bowl, combine oil and butter, brush on both sides of chicken.
Dredge the chicken in bread crumb mixture, place on baking sheet.
Lightly spray oil on top of the chicken.
Bake for about 20 minutes, until bottom is golden.
Turn over and bake until middle is cooked through and bottom is golden, about 7-10 minutes.
Meanwhile, in a large deep skillet, cook marinara sauce over medium heat until heated through.
Place baked chicken in the skillet and top each piece with 2 tablespoons shredded mozzarella cheese.
Cover pan and cook until cheese is melted, about 3-4 minutes.
Place chicken on cooked pasta, if desired.
Serve

Marinara Sauce

Ingredients:

1 small onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon sugar
¼ teaspoon salt
½ teaspoon seasoned pepper

Method:

In a large saucepan, sauté garlic and onion in olive oil until onion is tender.
Stir all remaining ingredients in with onion mixture, heat to boiling, reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
Carefully puree hot sauce in a food processor or blender, serve over cooked pasta with Chicken Parmesan.
Makes 2½ cups
Printable recipe

Enjoy!

Chicken Pizzaiola with Capers ~~~ Lightened Up

I’ve never made, nor even eaten, Chicken Pizzaiola before, but I positively plan on cooking it again!

Chicken Pizzaiola is a traditional Italian food, as far as I know. A lot of you, my foodie friends, out there are Italian, so please let me know if that is true---what is the origin of this dish? I believe the original recipe combines the taste of herbs with tomato sauce, poured over cooked chicken and topped with slices of mozzarella cheese.

I clipped this light variation of Chicken Pizzaiola from our local newspaper, The Northwest Herald. It has the delicious tomato sauce with plenty of oregano, red pepper flakes and piquant capers. Instead of layers of mozzarella, this is topped with grated Parmesan cheese.

It was delicious! I served it with a green salad and cooked spinach. It would be great served with spaghetti!

Chicken Pizzaiola with Capers

Ingredients:

3 chicken breasts; boneless, skinless

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon seasoned pepper

2 teaspoons olive oil

5 green onions, chopped

1 green bell pepper, sliced

3 cloves garlic, minced

1 (14-ounce can) tomatoes, no-salt-added

¼ teaspoon red pepper flakes

1 tablespoon capers, drained

¼ cup grated Parmesan cheese, optional

Method:

Place chicken between 2 pieces of plastic wrap.

With meat pounder or rolling pin, pound evenly to about ¼” thickness.

Sprinkle chicken with oregano, salt and seasoned pepper.

Spray large nonstick skillet with cooking spray and set over medium-high heat.

Add chicken and cook until golden brown, about 2 minutes per side.

Transfer to plate.

Add oil to skillet and reduce heat to medium.

Add onion and bell pepper; cook stirring frequently, until tender.

Add garlic and cook about 1 minute.

Return chicken to skillet along and add tomatoes, pepper flakes and capers.

Cover and simmer until chicken is cooked through, about 10-15 minutes longer; depending upon thickness.

Serve sprinkled with Parmesan, if desired.

Tender, Moist & DELICIOUS!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips on Tuesday’s and good and easy recipes every Friday!

Cheesy Baked Mostaccioli

A lot of recipes for mostaccioli call for 5 or 6 Italian sausage links and then tell you to remove the casing before cooking. I don’t know about anyone else, but why bother… just buy the sausage in bulk form to make the job easier.

This recipe makes a lot of mostaccioli ~ note the size of the baking dish! It’s great for a small group and is perfect for a potluck; or, half would freeze well for a later meal. This is easy and delicious and gives you that satisfied feeling after eating it. Use jarred pasta sauce if you want to make it even easier. It’s delicious!

Cheesy Baked Mostaccioli

Ingredients:

16 ounces mostaccioli

2 pounds bulk Italian sausage

1 green bell pepper, chopped

1 large onion, chopped

4 garlic cloves, minced

2 cans (14.5 ounce) Hunts Fire-roasted Diced Tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

½ cup water

1 (8-ounce) can sliced mushrooms, drained well

½ cup black olives

2 teaspoons sugar

1 teaspoon dried basil

1 teaspoon seasoned pepper

4 cups (16 ounces) shredded mozzarella cheese

½ cup grated Parmesan

Method:

Preheat oven to 350 degrees.

Cook mostaccioli according to package directions, drain well; set aside.

In a large saucepan or Dutch oven, crumble sausage.

Add bell pepper and onion and cook until sausage is done.

Add garlic and cook for 1 minute.

Stir in tomatoes, tomato sauce and paste, mix well.

Add additional ingredients up to cheese.

Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in mostaccioli.

Coat an 11” x 16” baking dish with nonstick spray.

Place half of mostaccoli mixture in baking dish.

Top with half of mozzarella cheese.

Spread remaining mostaccoli over all.

Sprinkle remaining mozzarella on top.

Top with Parmesan.

Cover with foil and bake at 350 degrees for 30 minutes or until heated throughout.

Remove foil and bake for 5 minutes.

Let stand for 5-10 minutes before serving.

12 servings

Try it for cheesy goodness!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!

Baked Chicken over Spaghetti

Through the years, I’ve seen lots of recipes for Baked Chicken over Spaghetti with most of them having “cream of” soup added to the mix. No “cream of” soup here to disguise the flavors!

I used boneless chicken breasts this time, but you use the chicken you like ~ your own baked, broiled or boiled chicken, a whole rotisserie chicken from the grocery store or grilled chicken, shredded chicken and even chicken tenders.

With the additions of tender baby spinach, sliced mushrooms, spicy Italian seasoning and your favorite pasta sauce, this can be thrown together quickly, baked and served over spaghetti for an appetizing meal for your family. Be creative and throw into the mix

Baked Chicken over Spaghetti, a crisp green salad and a loaf of crusty bread ~ that’s simply another comforting meal!

Oven ready!

Baked Chicken over Spaghetti

Ingredients:

4 boneless chicken breast halves or 1 pound cooked chicken of your choice

1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic)

1 package (6-ounces) baby spinach

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 teaspoon pepper

1 teaspoon dried Italian seasoning

1 cup shredded mozzarella cheese

1 pound spaghetti, cooked

Method:

Coat with cooking spray a 9 x 13 baking dish.

Place chicken breasts in the baking dish.

In a large bowl, combine pasta sauce and spinach.

Add next 4 ingredients, combining well.

Pour sauce over chicken.

Cover dish with foil.

Bake at 375 degrees for 40 minutes.

Scatter cheese over chicken and cover with foil.

Bake until cheese melts, about 10 minutes.

Meanwhile cook spaghetti according to package directions.

Serve chicken with sauce over cooked spaghetti.

Ummmm, good!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Helen’s Lasagna

Was there such a thing as a “foodie” back in the 50’s? If there was, I was definitely one of them at a young age because this dish really got my attention.

I vividly remember going to visit some family friends, Helen and Charles, on Catawba Island, by Lake Erie years ago when I was young. Swimming and boating on Lake Erie was great but what I really loved was the lasagna that Helen made. Mom did not cook this type of food when I was growing up and it was love at first bite for me. She had to get this recipe!

Even though this lasagna recipe is a little time consuming; believe me, it is well worth the effort. It has thick layers, is super cheesy with a great tomato sauce and lots of spicy meat ~ Italian sausage, pork sausage and ground beef.

The result of Helen’s recipe is amazing and the best lasagna ever! I love Italian food and so does Bill. I forgive him now of years ago driving all around Europe ~ only to end up at the border of Italy several times ~ and never actually visiting the country. That’s really another story…

Thanks to Helen for the recipe and to Mom for getting it! It is the best!

Helen’s Lasagna

Ingredients:

1 pound Italian sausage

1 pound pork sausage

1 pound ground beef

2 cloves garlic, minced

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1½ teaspoons salt

1 teaspoon sugar

1 pound can (2 cups) stewed tomatoes

2 (6 ounce) cans tomato paste, 1-1/3 cup

8 ounces lasagna noodles, about 7

3 cups small curd cottage cheese, cream style

2 beaten eggs

2 teaspoons salt

1 teaspoon pepper

2 tablespoons parsley flakes

½ cup grated Parmesan cheese

1 pound mozzarella cheese, sliced thin

Method:

Brown meat slowly, spoon off excess fat.

Add next 7 ingredients.

Simmer uncovered until sauce is thick, 45 minutes to 1 hour, stirring occasionally.

Cook noodles in boiling water until tender.

Drain, rinse in cold water.

Meanwhile, combine cottage cheese with eggs, seasonings and Parmesan.

Place half of cooked noodles in a 13 x 9 x 2” pan, baking dish.

Spread half of cottage cheese mixture over noodles.

Arrange half of mozzarella over all.

Spread half of meat sauce on top of mozzarella.

Repeat layers.

Bake at 375 degrees for 30 minutes.

Let stand 15 minutes before cutting into squares.

Filling will set slightly.

Serves 8-12

Without a doubt, one of my favorite recipes! It’s delicious!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe: the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple. It tastes mmm mmm good!

This dish is great for a weeknight meal or company also. Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven. They come out baked to perfection, being fork tender. I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breasts

Servings: 4

Author: Pam's Midwest Kitchen Korner

Prep time: 10 MCook time: 45 MTotal time: 55 M

If you're in the mood for chicken tonight, this is a great easy recipe, the chicken is delicious, thanks to the Italian dressing and Parmesan. It's a hit!

Ingredients:

4 boneless skinless chicken breasts, pounded thin if very thick
2 eggs, beaten
1 cup Parmesan cheese
1 cup Italian bread crumbs
½ tablespoon garlic powder
¼ teaspoon salt
¼-½ teaspoon seasoned pepper
¼ cup Wishbone Robusto Italian Salad Dressing
4 teaspoons butter

Method:

Wash chicken, pat dry.
Combine cheese, bread crumbs, garlic powder, salt and pepper on a plate.
Dip chicken into eggs.
Dredge chicken with crumb mixture.
Place on greased baking sheet.
Drizzle with salad dressing.
Place pat of butter on each chicken breast.
Bake at 350 degrees for 45 minutes.

Created using The Recipes Generator

ENJOY!!!

Be sure to enter the $65 CSN giveaway I posted on Sept. 15^th!

Spicy Calabrese Sausage with Red Peppers and Our Favorite Butcher

We have a wonderful quaint specialty butcher shop here in Cary! The name of it is Orchard Prime Meats, located on Main Street. They have a huge variety of prime meats to choose from.

Their fresh cut steaks are the absolute best with their stuffed pork chops coming in close but, one of their unique, tasty items is Chicken Dijon. In fact, they say it is their biggest seller and I know why after eating it. It is so very savory delicious and the aroma as it bakes in the oven is to die for, I’m not kidding! It fills the house with the best garlic aroma you can imagine. The chicken breasts are pounded flat and seasoned with garlic and panko bread crumbs and the rest is a secret.

Orchard Prime Meats also has delectable cold cuts and cheeses. Then there is the wine ~ the shop is filled with a plethora of varieties of it and they have wine tastings to help you decide which one meets your criteria.

Bill does most of the shopping here. He is not much for grocery store shopping but loves his trip to Orchard Prime Meats at least once a week. And then at holiday time, he especially enjoys buying the goose, ducks and fresh, delectable oysters there for dinner. Bubba doesn’t live in Cary but, he too shops there often for the Chicken Dijon, Cajun Pork Chops and he really craves their jerky.

Orchard Prime Meats is a high quality market with the customer appreciating their personal service and advice on the best way of cooking the delicious meat while enjoying a friendly atmosphere in the shop. It’s just a superb meat shop I wanted to tell you about with the best of butchers and I wish you all were able to visit. No doubt in my mind that they couldn’t deliver whatever type of meat you’re shopping for!

The other day, Bill picked up some Spicy Calabrese Sausage. It is a great spicy sausage filled with some delicious flavors, packed with heat. The red peppers are a perfect accompaniment with the spicy sausage served on rice.

Now, on with the recipe:

Spicy Calabrese Sausage with Red Peppers on Rice

Ingredients:

1 tablespoon olive oil

1 pound Spicy Calabrese sausage

1 medium onion, diced

4 garlic cloves, minced

1 red bell pepper, diced

1 celery rib, diced

Salt and pepper, to taste

1¾ cups whole roasted tomatoes or 1 can (14.5 ounces) diced tomatoes

2 cups white rice, cooked

Method:

In a large skillet, heat oil over medium-high heat.

Add sausage and cook, stirring occasionally, until crispy, about 8 minutes.

Add, onion, garlic, red pepper and celery.

Season with salt and pepper.

Cook, stirring occasionally, until tender.

Add tomatoes and cook until slightly thickened, about 3 minutes.

Remove to a serving bowl.

Spoon over rice on serving plates.

Serves 4

It is delicious!

Enjoy!!!

Pages

Fettuccine, Pancetta and Peas

Skinny Saucy Chicken Parmesan

Chicken Pizzaiola with Capers ~~~ Lightened Up

Cheesy Baked Mostaccioli

Baked Chicken over Spaghetti

Helen’s Lasagna

Tender and Delicious Italian-Style Baked Chicken Breasts

Italian-Style Baked Chicken Breasts

Ingredients:

Method:

Spicy Calabrese Sausage with Red Peppers and Our Favorite Butcher

DINNER PARTY

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