ITALIAN BOLOGNESE STUFFED PEPPERS

ITALIAN BOLOGNESE STUFFED PEPPERS
2 EXTRA LARGE red or orange peppers, halved
1 pound ground beef
2 shallots, diced SMALL
2 cloves garlic, minced
FRESH ground sea salt and black pepper
2 tablespoons Garden Gourmet Italian herbs
1 1/2 – 2 cups marinara sauce
2 cups prepared dilitani or small shell pasta
4 slices mozzarella cheese

• Preheat oven to 375°.
• Coat baking dish with non-stick cooking spray.
• Halve peppers tip to root. Clean out seeds and ribs.
• Brown ground beef and onion together. Season with salt and pepper to taste. Drain off grease returning meat to pan.
• Add garlic, Italian herbs and marinara sauce, simmering 5-10 minutes.
• Stuff pepper halves with meat mixture.
• Layer remaining meat mixture into the baking dish.
• Arrange peppers on top of meat mixture in baking dish.
• Top each pepper with mozzarella cheese.
• Coat one side of a piece of foil with non-stick cooking spray. Cover baking dish.
• Bake 35-40 minutes until tender and hot. Remove foil during the last 10 minutes.

NOTE: This prepares well in advance of baking making it a great weeknight meal.

BROKEN aka SKILLET aka C.O.R.N. LASAGNA

BROKEN aka SKILLET aka C.O.R.N. LASAGNA
12 ounces of your favorite pasta or tortellini or a combo of both
2 tablespoons avocado oil
1 pound lean ground beef
1-2 cups shredded rotisserie chicken pieces
1 tablespoon Italian seasoning
1 medium onion, diced
2 large carrots, FINELY diced
3 garlic cloves, FINELY minced
1 cup beef or chicken broth
2 cups marinara homemade sauce (jar sauce is good in a pinch)
FRESH ground sea salt and black pepper
1 teaspoon red pepper flakes
1/2 cup whole milk ricotta cheese
1 cup FRESH grated mozzarella cheese
1/4 cup FRESH grated QUALITY Parmesan cheese
12-15 basil leaves, chiffonaded

• Prepare pasta and/or tortellini per package directions.
• In a LARGE skillet or saute pan heat the oil to sizzling.
• Add hamburger and brown to ALMOST done.
• Add carrots and onions, continuing to saute until browned and carrots are soft. Drain off any excess fat as necessary.
• Add garlic and saute a minute or two more.
• Season with FRESH ground sea salt and black pepper to taste.
• Add red pepper flakes.
• Add broth, marinara sauce and chicken pieces. Simmer 10-15 minutes until the sauce slightly reduces to your desired consistency.
• Fold in ricotta cheese, mozzarella, basil and pasta, heating through 2-3 minutes more.
• Toss to combine.
• Garnish with Parmesan cheese and some basil.

NOTE: This is the perfect dish to clean out your crisper drawer and/or pasta bins.

CHICKEN MADEIRA

 

This makes for a perfect fancy dinner and it is extremely easy to prepare. Make it for company and they’ll think you worked on it ALL day.

CHICKEN MADEIRA
2-4 boneless, skinless chicken breasts
1 pound asparagus, trimmed
FRESH ground sea salt and black pepper, to taste
3 tablespoons unsalted butter, divided
2 tablespoons avocado oil, divided
16 ounces button mushrooms, thinly sliced
1 LARGE bunch green onions, sliced
1 shallot, thinly sliced
2-4 garlic cloves, minced
3 tablespoons FRESH Italian parsley, finely chopped
1 1/2 cups Madeira Wine (Marsala works in a pinch)
1 1/2 cups beef stock
1/2 cup heavy whipping cream
1 cup mozzarella cheese shredded

• Fill a medium pot with 6 cups water, bring to a boil and add 1 tablespoon salt.
• Add asparagus and boil uncovered until crisp tender and bright green, 2-3 minutes then remove immediately from hot water, quickly submerge into cool water to stop the cooking and set aside to drain.
• Place a large heavy (oven-safe) pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon of the oil.
• Add sliced mushrooms and cook 5 minutes until soft.
• Stir in shallots and onion and cook 3 minutes.
• Add minced garlic cloves then season with salt and black pepper to taste.
• Add parsley, cooking another 2 minutes then remove mixture to a plate and wipe skillet clean with wet paper towel.
• Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick.
• Season chicken breasts all over with salt and pepper.
• Place same pan over medium high heat and add 1 tablespoon butter and 1 tablespoon oil.
• When butter is finished foaming, add chicken breasts and saute 3 to 4 minutes per side or until golden brown and JUST cooked through.
• Remove chicken from pan to the same plate as mushrooms. KEEP WARM.
• Add Madeira wine and bring to a SLOW boil, cooking until reduced by half, 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze as you go.
• Add beef broth and SLOW boil again until 2/3 cup liquid remains.
• Reduce heat to medium, add heavy cream and simmer 2 minutes until sauce thickens.
• Season sauce to taste with salt and pepper and turn off heat.
• Return chicken to the pan, turning it to coat in the sauce.
• Top with mushrooms, asparagus and sprinkle 1 cup of mozzarella cheese over the top. I sometimes use sliced mozza.
• Broil 3-4 minutes or until cheese is melted.
• Remove from oven, garnish with fresh parsley.

ITALIAN CHICKEN AND RICE

 

This is a one-pot Italian version of the Spanish Arroz con Pollo. Annatto powder is the spice responsible for the beautiful orange red color. Annatto power is is ground from Achitoe tree seeds AKA poor man’s saffron. If you can’t find it at your local grocer, try an Asian or Latin market.

ITALIAN CHICKEN & RICE
1 tablespoon avocado oil
4 chicken boneless and skinless breasts
FRESH ground sea salt and black pepper
3 cloves garlic, minced
1 LARGE shallot, thinly sliced
2 cups long grain white rice
1/2 cup tomato sauce
2 1/2 cups chicken stock
1/2 teaspoon annatto powder OR a few threads of saffron
1 tablespoon FRESH chopped thyme
1 tablespoon flat leaf Italian Parsley

• Heat the oil in a dutch oven over medium high heat.
• GENEROUSLY season the chicken breasts FRESH ground sea salt and black pepper.
• Sear chicken 2 minutes per side.
• Set chicken aside on a plate.
• Add shallots to dutch oven, sautéing 2-3 minutes until softened.
• Stir in rice, toasting it 1-2 minutes.
• Stir in tomato sauce, chicken stock, annatto powder and generously season with
• FRESH ground sea salt and black pepper.
• Nestle chicken breasts into rice mixture.
• Cover and simmer 25-30 minutes, until the water is absorbed and the rice is cooked through.
• Let stand 10 minutes.
• FLUFF and serve.

NOTES: This can also be baked in a 350° oven for 1 hour.

CHICKEN VESUVIO

This classic Italian dish looks extravagant, but is a relatively easy one pan meal AND yet looks and tastes like you worked all day on it.

 

CHICKEN VESUVIO

1/4 cup WONDRA flour
2 thin chicken steaks
2 tablespoon avocado oil
1 tablespoon butter
FRESH ground sea salt and black better, to taste
3/4 pound baby potatoes, peeled and quartered
2 cloves garlic, minced
1 tablespoon FRESH chopped thyme leaves or oregano
1 teaspoon FRESH chopped rosemary leaves
1 cup chicken broth
1/4 cup dry white wine
1 can Le Seur peas, drained
2 tablespoons unsalted butter, COLD and DICED
Juice of 1 lemon

• Generously season chicken steaks with FRESH ground sea salt and black pepper.
• Add flour to shallow bowl.
• Heat 1 tablespoon of the oil in a skillet over medium-high heat.
• Dredge chicken steaks in flour, shaking off excess, and add to hot oil.
• Sear chicken 2-3 minutes per side.
• Transfer to plate and keep warm.
• Heat remaining oil in skillet.
• Add potatoes, sautéing 7-8 minutes until cooked through and edges are crispy.
• Stir in garlic and herbs, seasoning with FRESH ground sea salt and black pepper to taste, sautéing until fragrant.
• Add wine, scraping up bits from bottom of pan to mix.
• Add broth and simmer 10 minutes until slightly thickened.
• Return chicken to pan, reduce heat and simmer 5 minutes until chicken is well coated and cooked through.
• With a slotted spoon remove chicken and potatoes to plate and tent to keep warm.
• Off heat stir in lemon juice and COLD butter until smooth.
• Fold in peas and serve over chicken steaks.

NOT YOUR GRANDMOTHER'S CHICKEN PARMESAN

The key to this recipe is using chicken thighs instead of breasts. The flattened thighs are much more juicy and tender.

NOT YOUR GRANDMOTHER'S CHICKEN PARMESAN
FRESH ground sea salt and black pepper
1 tablespoon Garden Gourmet Italian Herbs
4 LARGE chicken thighs, flattened to less than 1/2 inch
1/2 cup WONDRA flour
3 eggs, beaten
2 cups Panko crumbs
Avocado oil, for frying
4 cups of your favorite red sauce
1 cup FINELY grated Parmesan cheese
8 ounces QUALITY Mozzarella cheese, sliced

• Preheat oven to 375°.
• Whisk together the eggs and Italian herbs.
• Set up a dredging station with the flour, beaten eggs and Panko crumbs in separate shallow dishes.
• Generously season chicken thighs with FRESH ground sea salt and black pepper.
• Heat LARGE, DEEP skillet with oil over medium-high heat to 375°.
• Dredge each chicken thigh in flour, then egg, followed by Panko crumbs.
• Add chicken thighs to skillet and brown 2-4 minutes per side until golden.
• Transfer to paper toweling to drain of excess oil.

 

• Spread most of the tomato sauce on bottom of 9x13 baking pan.
• Sprinkle one third of the Parmesan cheese over sauce.
• Layer chicken cutlets in a single layer over sauce.
• Top with mozzarella cheese pieces.
• Dot with remaining sauce.
• Sprinkle with remaining Parmesan.
• Bake 15 minutes or until bubbly and cheese is golden.

ROMAN CHICKEN

 

ROMAN CHICKEN adapted from GIADA
4 skinless chicken breast halves, sliced in half so you have 4 thin chicken steaks
rice flour, for dredging
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 tablespoons butter
1 each red, orange and yellow mini peppers, sliced
1 SMALL bunch green onions, sliced
3 ounces prosciutto, chopped
2 cloves garlic, minced
15-ounce can petite diced tomatoes
1/2 cup CRISP white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers (optional)
1/4 cup chopped fresh flat-leaf parsley leaves

• Generously season the chicken with FRESH ground sea salt and black pepper.
• In a heavy, large skillet, heat oil and butter over medium heat.
• When hot, add chicken breast JUST until browned on both sides.
• Remove chicken from the pan and set aside.
• Keeping the same pan over medium heat, add the onions, peppers and prosciutto sautéing until the peppers have browned and the prosciutto is crisp, about 5 minutes.
• Add the garlic and cook for 1 minute.
• Add the tomatoes, wine, and herbs, blending and making sure to scrape the browned bits off the bottom of the pan.
• Add chicken stock, and bring the mixture to a boil.
• Reduce the heat and simmer, covered, about 10 minutes.
• Return chicken to pan, turning to coat, simmering a few minutes to heat completely through.
• Add the capers (if using) and the parsley, stirring to combine.
• Serve with buttered fettuccine immediately.

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

• Melt butter in a large cast iron (or oven safe) skillet over medium heat.
• Add onions.
• Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
• Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

• While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

• Preheat the oven to 400°.

• In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
• Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
• Fill each shell with the filling, stuffing it full but not overflowing.

• Turn the heat to medium-low under the remaining onions in the pan.
• Stir in the flour and cook for 1 to 2 minutes.
• Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
• Turn off the heat and place the shells in the french onion sauce.
• Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
• Top with the Mozzarella cheese followed by the breadcrumbs mixture.
• Bake for 20-25 minutes, until golden and bubbly.
• Serve immediately with a Parmesan and fresh herb garnish.

STUFFED CHICKEN MARSALA

This is a match made in heaven with the perfectly seasoned chicken stuffed with mozzarella, Parmesan cheese and sun dried tomatoes and then smothered in a savory Marsala mushroom sauce that tastes like it came from your favorite Italian restaurant in less than an hour.

STUFFED CHICKEN MARSALA adapted from Tiffany at Creme De La Crumb serves 4

CHICKEN
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, DRAINED WELL
2/3 cup shredded Parmesan cheese
3 tablespoons avocado oil
FRESH ground sea salt and pepper, to taste
2 teaspoons Italian seasoning

• Preheat oven to 400°.
• Use a sharp knife to cut a slit horizontally along one side of the chicken breast to make a “pocket”.
• 
Fill each pocket with 2 slices of mozzarella cheese, sun dried tomatoes, and a quarter of the shredded Parmesan cheese.
• 
Pinch together the open side of the chicken breasts and secure with toothpicks.
• Drizzle the chicken with oil, then sprinkle with FRESH ground sea salt and pepper, to taste.
• Sprinkle with Italian seasoning and then rub in with your fingers.

• Transfer chicken to a large enameled cast iron skillet.
• Brown chicken over medium-high heat for 3-4 minutes on each side.
• Transfer chicken on a plate while you prepare the Marsala sauce.

SAUCE
1/2 cup Marsala wine
1 cup chicken bone broth
1-2 tablespoons tomato paste, depending on taste
3 cloves garlic, minced
1-2 cups sliced mushrooms
1/2 cup heavy cream
FRESH ground sea salt and pepper, to taste
grated Parmesan cheese for garnish
FRESH chopped parsley or thyme for garnish


• Add the onions and mushrooms to the pan, stirring to saute a few minutes.
  
• Add garlic, stirring until fragrant, 30 seconds or so.
• Add the Marsala wine, bone broth, salt and pepper, and heavy cream.
• Stir and bring to a SLOW boil, cooking for 3-4 minutes.
• Return chicken pan and spoon some of the sauce over the chicken.
• Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over chicken midway.
  
• Plate chicken and spoon sauce over top.
  
• Garnish with grated Parmesan cheese and parsley or thyme if desired, and serve.



NOTES: Using sun dried tomatoes packed in oil adds another layer of flavor.

BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

The meatball mixture can be made ahead of time you can even shape them like I did into squares using my Joie silicone ice cube tray and then store them in an airtight container in the refrigerator until you're to ready to use them.

Adapted from Marley Spoon’s Anna Painter

 BEEFY RICOTTA MEATBALLS with PENNE PASTA, TOMATO PESTO & GREEN BEANS

4 ounces sun dried tomato pesto
2 ounces (regular) pesto
2 ounces cream cheese
2 cups (dry) penne pasta
1/4 cup panko crumbs
4 ounces ricotta
scant 3/4 pound ground beef
2 tablespoons FRESH chopped parsley
½ pound green beans
1 small shallot, FINELY chopped
FRESH ground sea salt & ground pepper
avocado oil
1 tablespoon butter

• Preheat oven to 450° and arrange rack into the center position.
• Bring a medium pot of salted water to a boil.
• Trim green beans, then cut or snap in half.
• Finely chop parsley leaves and stems.
• In a medium bowl, combine ground beef, ricotta, panko crumbs, 1 tablespoon of the chopped parsley, FRESH ground sea salt and pepper to taste. Gentle knead to blend.
• 
Shape beef into 6-8 meatballs of about 2 tablespoons each. Choose your shape round or square - I use square if I’m making them in advance because I use silicone molds to freeze them in.
• Transfer to a rimmed baking sheet and drizzle with oil.
• Bake on center oven rack until browned on the bottom and cooked through, 10–12 minutes.
• While meatballs bake, add pasta to boiling water and cook, stirring occasionally, until almost al dente, about 8 minutes.
• Add green beans to the pot with the pasta, and continue cooking another 4 minutes until pasta is al dente' and green beans are tender. Reserve 1 cup cooking water, then drain pasta and green beans.
• Place drained pasta and beans over the butter in a bowl. Toss to coat.
• Return the pot to the burner and add oil in same pot over medium-high.
• Add shallots and a pinch each of salt and pepper; cook 2 minutes, stirring, until softened.
• Add cream cheese, pesto, sun dried tomato pesto, and reserved cooking water.
• Cook, whisking, until cream cheese is incorporated and sauce is smooth, about 1 minute.
• 

Add pasta, green beans, and half of the parsley to pot with sauce.
• Cook, stirring, until pasta and green beans are coated well.
• Add meatballs to pot and gently stir to combine.
• Garnish with remaining parsley.

ITALIAN WEDDING CASSEROLE

ITALIAN WEDDING CASSEROLE adapted from Ree Drummond

CASSEROLE
2 cups (dry) bowtie pasta
2 tablespoons butter 
2 tablespoons avocado oil 
1 cup diced celery 
2 tablespoons chopped FRESH oregano 
1 tablespoon FRESH chopped thyme
1 tablespoon FRESH chopped Italian Parsley
1 teaspoon FRESH chopped rosemary
3 cloves garlic, minced 
2 carrots, diced 
1 onion, diced 
3 tablespoons all-purpose flour 
4 cups chicken broth
Kosher salt and freshly ground black pepper 
1 1/2 pounds of homemade meatballs OR a 26-ounce bag frozen Italian meatballs 
2-3 cups chopped baby spinach *SEE NOTES
1/2 cup grated Parmesan or Asiago cheese

• Preheat the oven to 375°.
• Cook the pasta in a large pot of boiling water until less than al dente; set aside.
• Melt butter and avocado oil in a large skillet over medium heat.
• Add celery, carrots and onion, cooking until the onions are translucent, about 5 minutes.
• Add oregano and garlic, sautéing until fragrant.
• Sprinkle with the flour, stirring and cooking for an additional minute.
• While whisking constantly, slowly add chicken broth. Bring to a simmer and allow the sauce to thicken, about 2 minutes.
• Adjust seasoning with salt and pepper.
• Add the meatballs, spinach, Parmesan, stirring to combine.
• Fold in pasta.
• Transfer to 9×13-inch baking dish.

TOPPING
1  cup PANKO breadcrumbs
1/4 cup FRESH grated Parmesan cheese
3 tablespoons salted butter, melted
2 tablespoons chopped FRESH parsley 
2 tablespoons chopped FRESH oregano 

• Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined.
• Sprinkle the breadcrumb topping over the casserole.
• Bake until golden and bubbly, about 20 minutes.
• Allow the casserole to rest for 10 minutes before serving.

NOTES:  Baby spinach can be easily replaced with broccoli or green beans, but both of those need to be added during the saute’ process.

VODKA CHICKEN POMODORO

The word pomodoro or Pomo d'oro is Italian for tomato, or more specifically "golden apple". LOL :D that is about all that is actually Italian about this recipe! Yet another possible origin of the word is derived from the aphrodisiac qualities in the french translation pomme d'amour, the love apple.

While researching the word pomodoro, I found that tomatoes aren't even indigenous to Italy! Tomatoes were first discovered in Latin America in the 15th century, but made their way to Italy in the 19th century and because the growing conditions were ideal for tomatoes Italy became a prominent tomato region making tomatoes a staple in Italian kitchens!

Though a staple in the Italian kitchen of today, you might be surprised to find out tomatoes are not, in fact, Italian. The fruit was discovered in Latin America in the fifteenth century, then made its way to Italy in the nineteenth century. Because tomatoes grow in a variety of conditions, the use throughout Italy and in their kitchens took off.

According to Il Pomodoro Italiano, "The Italian Tomato", there are over 320 different variations of the tomato. The beautiful golden tomatoes (Pomo d'oro) tend to have a sweeter taste and have a low sugar and acid content. For more information on several of the varieties check out the website.

VODKA CHICKEN POMODORO
4 boneless, skinless chicken steaks
FRESH ground sea salt and black pepper
garlic salt
1/4 cup WONDRA flour
2 tablespoons butter
1/4 cup QUALITY Vodka
1/2 cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons FRESH chopped tarragon
1 bunch green onions, sliced thin
1 cup halved cherry or grape tomatoes
2 tablespoons heavy cream

• GENEROUSLY season chicken steaks with FRESH ground sea salt, black pepper and garlic salt.
• Heat large skillet over medium heat and melt butter.
• Dredge chicken steaks in flour and add to skillet.
• Saute; chicken steaks 3-4 minutes per side until JUST cooked through.
• Transfer chicken to platter and keep warm.
• Deglaze pan with vodka and cook 1-2 minutes until alcohol is cooked off.
• Add onions to pan, stirring 30 seconds or so.
• Add chicken broth, lemon juice and tarragon, blending well.
• Add cream, stirring to blend before adding tomatoes and returning the chicken to pan, turning to coat.
• Heat through and serve with your favorite rice or mashed potatoes ad sauce drizzled over top.

STUFFED CHICKEN ALFREDO SHELLS

 
STUFFED CHICKEN ALFREDO SHELLS
 

20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

• Preheat oven to 375°.
• Season the chicken breasts on both sides with salt and pepper.
• Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
• Cook the chicken on both sides until cooked through.
• Remove and shred with two forks and allow to cool.
• In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
• In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
• Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
• Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
• Taste and adjust seasonings as needed. Set aside.
• Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
• Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
• Lay them face down in the pan, then pour the sauce all over the top.
• Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
• Bake for 25 minutes, or until bubbly and the cheese is golden.

UPDATED CHICKEN CACCIATORE

This recipe is one that is so versatile that it can feel like you are eating separate dishes on the same night.  Hubby doesn’t do cooked mushrooms.  I don’t do capers or olives. So, I make the red part of the sauce and then split it in half and prepare each half with the items we like individually. 😀

UPDATED CHICKEN CACCIATORE
6 BONELESS, SKINLESS chicken chicken steaks
FRESH ground sea salt and black pepper
1/3 cup WONDRA all-purpose flour
1 tablespoon avocado oil
1 tablespoon butter
1 small onion, finely chopped
1/2 pound sliced cremini mushrooms (optional)
4 cloves garlic, minced
1 red bell pepper, THINLY sliced
1/2 cup dry white wine
1 teaspoon FRESH and FINELY chopped oregano
1 teaspoon FRESH and FINELY chopped rosemary or thyme
One 28-ounce CRUSHED whole tomatoes
1/3 cup chopped black olives
2 tablespoons drained capers, chopped
1/4 cup torn FRESH basil leaves

• Sprinkle the chicken thighs with salt and pepper, then toss them in a bowl with the flour to lightly coat.
• Heat the oil and butter in a large, wide pot over medium-high heat until shimmering.
• Add the chicken and cook, turning once, until golden brown on both sides, about 2-3 minutes per side. Remove the chicken to a plate.
• Add the onion and mushrooms to the pot and cook, stirring, until the onion is softened and the mushrooms are lightly golden, about 5 minutes.
• Add the garlic and peppers, stirring, until the peppers are just starting to soften, about 1 minute.
• Add the wine and bring to a boil, then cook, scraping up any brown bits, until reduced by about half.
• Add the oregano and rosemary or thyme.
• Add the tomatoes and their juice and bring to a simmer.
• Add the olives and capers.
• Return the chicken to the pot, nestling in the sauce.
• Reduce the heat to keep the sauce at a gentle simmer and cook until the chicken is cooked through, about 5-10 minutes.
• Sprinkle with the basil.
• Serve immediately.

SPINACH ARTICHOKE RAVIOLI LASAGNA

SPINACH ARTICHOKE RAVIOLI LASAGNA  Yields 8 servings
This is a GREAT and super EASY shortcut lasagna that packs an extra punch of flavor!
3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons WONDRA flour
2 1/4 cups WHOLE milk
2 ounces cream cheese, softened
2 cups shredded mozzarella, divided
1/4 cup freshly grated Parmesan
1-14 ounce jar marinated artichoke hearts, drained (see notes) and chopped
2 cups frozen spinach, defrosted, drained WELL and chopped
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 pounds frozen cheese ravioli (see notes)
FRESH ground sea salt and black pepper
2 tablespoons freshly chopped parsley

• Preheat oven to 375°.
• Melt butter in a large skillet over medium heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly.
• Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan.
• Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
• Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper.
• Remove from heat. 
• Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish or lasagna pan.
• Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce and a thin layer of cheese.
• Repeat with remaining ravioli, most of the remaining sauce and another thin layer of cheese.
• Top with remaining sauce and cheese.
• Bake 30 minutes, until sauce is bubbling and ravioli are tender.
• If you’d like the top to be more golden, broil on high for 1-2 minutes.
• Garnish with parsley and serve.

NOTES:

• I drain and save the oil marinade to use for future meals.
• I usually prepare half again as much sauce because we like it saucy 😀
• By having a choice on the ravioli, it can easily be vegetarian or protein packed with a meat 😀

LASAGNA with MEATY SAUCE

LASAGNA with MEATY SAUCE serves 12
1-1/2 pounds ground beef
1 pound ground pork
1 small white onion, diced
3 cloves garlic, minced
2 – 14.5 ounce cans whole tomatoes
2 – 6 ounce cans tomato paste
2 + 2 tablespoons dried parsley
2 teaspoons garden gourmet Italian herbs
1 teaspoon garden gourmet basil
FRESH ground sea salt and black pepper, to taste
1 1/2 cups lowfat cottage cheese
1 1/2 cups low-fat ricotta cheese
2 LARGE eggs, beaten
1/2 cup FRESH grated Parmesan cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced or grated Mozzarella Cheese
1 – 10 ounce package lasagna noodles
salt
olive oil

• Bring a large pot of water to a boil.
• Preheat oven to 350°.

• Over medium high heat, brown the ground beef and ground pork.
• Add onion and garlic, cooking until meat is browned and onion is softened.
• Drain off half the fat.
• Add the tomatoes, tomato paste, 2 tablespoons parsley, Italian herbs and basil.
• Season with salt and pepper, to taste.
• Simmer 30-45 minutes.

• In a medium bowl, mix cottage cheese, ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and a teaspoon salt.
• Stir together well. Set aside.

• Add a generous amount of salt and a drizzle of olive oil to the boiling water.
• Cook lasagna until JUST “al dente” – DO NOT OVERCOOK!
• Drain.

ASSEMBLY

• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles and spread evenly.
• Cover cottage cheese and ricotta mixture with a layer of mozzarella cheese.
• Spoon a little less than half the meat sauce mixture over the top.
• Repeat, ending with meat sauce mixture.
• Sprinkle top generously with extra Parmesan and a bit of the Mozzarella.
• Bake 20-30 minutes until top is hot and bubbly.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA
Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can petite diced tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup marinara sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten
1 tablespoon butter
9-10 button mushrooms, sliced thin

• Preheat oven to 350°.
• Spray a 9×9 deep baking dish with non-stick spray.
• In a large skillet heat avocado oil over medium high heat.
• Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
• Add garlic and cook a minute more until fragrant.
• Stir in tomatoes,marinara sauce, chicken broth, salt and pepper.
• Reduce heat to low simmer, cover and cook 45 minutes.
• In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
• Toss together the Parmesan and mozzarella cheeses.
• Over a medium-high heat melt butter.
• Add mushrooms ans saute until caramelized.

ASSEMBLY

• Add 1/3 of chicken mixture to baking dish.
• Top with a layer of lasagna noodles.
• Add a thin layer of chicken mixture.
• Top with a layer of the ricotta mixture.
• Top with a layer of the cheeses.
• Repeat layers 2 more times ending with mushrooms before final cheese layer.
• Cover and bake 20 minutes.
• Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
• Let stand 10 minutes before serving.

CHICKEN PARMIGIANO

This Chicken Parmesan is a family favorite! Tender pan fried chicken breasts topped with marinara sauce and cheese that is baked until golden and bubbly. It’ll look like you spent hours in the kitchen but this Parmesan chicken recipe comes together easily with ingredients you probably already have in the pantry!

Serve over spaghetti, egg noodles or even mashed potatoes for the perfect weeknight dinner. Chicken Parmesan is thought to be a variation of Eggplant Parmesan, a super traditional Italian recipe! Traditionally, chicken Parmesan is a fried breaded chicken breast topped with marinara sauce and melted cheese making for a deliciously filling dinner that is ready in under 30 minutes! Chicken Parmesan is often deep fried, but this version is breaded and pan fried and then topped with marinara and cheese.

CHICKEN PARMIGIANO
4 boneless, skinless chicken breasts
2 tablespoons butter
1 tablespoon avocado oil
2 LARGE eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup powdered Parmesan cheese
4 slices Provolone cheese
1/2 cup shredded Parmesan cheese
Marinara

• Pound the chicken to 1/2″ to ensure even cooking. If the chicken breasts are extra large, you can cut them in half before breading. I can often find thin sliced chicken steaks that are perfect from the get go.
• Pat dry.
• Set up dredging station with beaten eggs in one bowl, Wonder flour in another and bread crumbs and Parmesan mixture in the 3rd bowl.
• Dip into the beaten eggs and then the Wonder flour.
• Dip again into egg mixture and then the breading Parmesan mixture.
• Press the breading onto the chicken to help it adhere.
• Heat butter and oil in cast iron skillet until melted.
• Brown the chicken breasts 2 minutes on each side.
• Place chicken breasts in a casserole dish and top with marinara sauce, Provolone and Parmesan cheese. DO NOT SKIMP ON THE CHEESE! The gooey cheese is part of what really makes the best chicken Parmesan!

CHICKEN MARSALA - A LIGHTER YUMMY VERSION

I loved Italian food long before I met hubby. I’m also a creature of habit. When I find a dish that I absolutely adore I will try it every time I go out to find who makes it best. Unfortunately, for this recipe no one anymore seems to make it quite like it was originally made and I was forced to make my own recipe. LOL I also found out that I have to hide the wine or hubby makes it disappear without benefit of the recipe/meal 😀 I’ve been making this lower fat version of this recipe for about 8 years and really like it a lot. If we happen to go out to a nice Italian restaurant I do indulge in the full fat version just to keep trying to find it made like when I was a kid.

CHICKEN MARSALA

1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
3 tablespoons butter
3 tablespoons avocado/olive oil
1 small white onion, sliced into thin rings and then separated
1/2 pound mushrooms, sliced thin
1 tablespoon lemon juice
1/2 cup Marsala wine
1/4 cup sweet cooking sherry

• With a mortar and pestle grind the oregano.
• Sift together the flour, salt, pepper and oregano.
• Coat the chicken pieces well with the flour mixture.
• In a heavy skillet, heat oil and butter.
• When oil and butter is hot, saute’ onions and mushrooms until just carmelized.
• Set aside onions and mushrooms and place chicken breasts in skillet and brown on both sides about 6 minutes per side over medium heat. Remove and set aside, but keep warm.
• To the skillet, add the wine, lemon juice and sherry. Stir, reduce heat, and cook for about 10 minutes until the sauce is partially reduced and begins to thicken.
• Return onions and mushrooms to the skillet.
• Plate chicken breasts.
• Spoon sauce over the chicken.
• Cover and cook over low heat for about 5-10 minutes or until chicken is done.
• Serve with Parsleyed Herb Noodles.

AMALFI POSITANO CHICKEN or PORK

I found this scrap of a recipe in my BIG bin of recipe scraps and the name POSITANO chicken intrigued me so I did a little research and decided to make the recipe.  Positano is a cliff side village on the Amalfi coast that is known primarily for seafood, FRESH pasta and Buffalo Mozzarella cheese.  So, I have NO idea why this recipe was originally written for chicken 😀  but it was and I have adapted it to fit not only chicken, but also pork. Since cheese and seafood are not usually a great mix I have no real plans to adapt it to the seafood that the Amalfi coast is famous for.  Overall it kind of reminds me of an Italian version of Chicken Kiev.

AMALFI POSITANO CHICKEN or PORK serves 6
6 – 8 ounce boneless, skinless chicken breasts
1/3 pound ground Italian sausage, cooked crumbly, drained of grease and cooled
1/2 cup grated Romano cheese
3 cups grated Mozzarella cheese
1/2 cup roasted red pepper, diced and cooled
1/4 cup FRESH small torn basil leaves
2 cups all purpose flour
6 eggs, whisked
3 cups seasoned Italian bread crumbs
3 tablespoons avocado oil

• Preheat oven to 350°.
• Line a baking tray with foil LIGHTLY sprayed with non-stick cooking spray.
• Cover chicken breasts with plastic wrap and pound chicken breast (or pork chop) until all breasts are the same thickness around under 1/2 an inch.
• Mix together the Romano cheese, Mozzarella cheese, chopped peppers, crumbled sausage and basil pieces until well blended.
• Place about 1/2 cup of cheese mixture in the center of each chicken breast. Fold chicken breast over and seal edges with toothpicks.
• Set up a dredging station with flour, eggs and bread crumbs.
• Dredge each chicken breasts in flour, then eggs followed by bread crumbs.
• Heat oil in a large skillet over medium high heat.
• Add chicken breasts in batches, sauteing 2-3 minutes all sides until golden.
• Place chicken pieces on baking tray.
• Bake 8-10 minutes until cheese begins to ooze from the edges.
• Serve over prepared pasta or mashed potatoes.
• Top with Marsala sauce. (recipe below)

MARSALA SAUCE
3 tablespoons avocado oil
1/4 cup shallot, diced
1 clove garlic, minced
1/2 pound Beech mushrooms
3 tablespoons WONDRA flour
1/2 cup Marsala wine
1 1/2 cups beef stock
FRESH ground sea salt and pepper, to taste

• Add oil to heavy hot saucepan.
• Add shallots, garlic and mushrooms, sautéing until mushrooms are tender.
• Add flour and cook about 1 minute.
• Deglaze pan with Marsala wine.
• Add beef stock and cook until thick and flavors are blended.
• Adjust seasoning and serve over meat and pasta.

NOTE: When I substitute the chicken for pork, I use center cut pork loin chops.  I also substitute the Romano for Fontina cheese.