Archive for the ‘Italian Cooking’ Category

Mediterranean One Pan Dinner

February 1, 2016

YES is all you need to say. 


1 small red onion

1 pint of cherry or grape tomatoes

1.25-1.5 lbs chicken, cubed (or you could do bone-in thighs)

1 14oz can of marinated artichoke hearts, quartered

1 14 oz can of white beans, drained & rinsed

4 garlic cloves, sliced

1/4 c calamata olives, pitted & chopped

8 oz fresh mozzarella or feta

6-10 fresh chopped basil leaves

MUST HAVE either fancy deelicious bread or pasta. 


Preheat the oven to 400 degrees.

Slice the red onion into smaller individual slices and put on the pan with the tomatoes and EVOO and S+P.  Mix well and bake for 15-20 minutes or until the tomatoes split and the red onion is soft. 

While that’s going, marinate the chicken chunks in just enough of the juice from the artichoke can to coat the chicken – you’ll want the rest later. 

While that’s sitting, chop the rest of your stuff, get the beans ready, etc. 

Cook the chicken mostly in a frying pan, set aside. 

By now your roasting should be done. Add the chicken, artichokes, beans, olives, garlic cloves to the pan and return to the oven for 7-10 minutes, until the chicken is cooked through. 

Remove and add cheese and basil. Serve over pasta, with bread, whatever carb you choose. 


Mediterranian Veggie Salad

June 27, 2015

Another salad win from our Lutsen trip. 

Use a variety of fresh veggies: briccoli, cauliflower, mushrooms, seeded tomatoes, green onions, cooked chickpeas.


1/4 c EVOO

1/4 c red wine or cider vinegar

1 t dried oregano

1 t dried basil

2 cloves crushed garlic

1 t salt

1 t sugar

*Combine up to 1 hour before serving

Can make both ahead, just wait to combine!

Spaghetti Squash

October 31, 2014

Preheat oven to 400 degrees.

Slice the squash in half and remove the seeds. Place in a baking dish face down with 1/2″ water in the preheated oven for about an hour.

Take them out and let them cool a bit. Use a fork to flake the ‘noodles’ out and use as you would regular pasta!

Mushroom Lasagna

May 22, 2013

From Ina

I saw her adapt this on her show and this is an adaption of her adaption.

1 lb of pasta (I rarely can find wheat or healthy lasagna so I turn all lasagna into a pasta bake)
1 lbs of mushrooms
Your favorite Alfredo

Cook the pasta and set aside

Sautéed the mushrooms is 1/2 butter and 1/2 EVOO and make sure they don’t get dry. Season with S+P. set aside. Make your Alfredo and combine it all. You can add chicken, zucchini or something else if you’d like!

Skinny Alfredo Sauce

May 22, 2013

From RR

Not thick and creamy, but the flavor is there.

2 tablespoons EVOO
2 cloves garlic, finely chopped
1 tablespoon chopped fresh sage, plus small whole leaves for garnish
2 tablespoons flour
1 cup fat-free chicken broth
1/2 cup 2% milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup grated parmesan, plus more for serving

In a medium saucepan, heat the EVOO over medium-low heat. Add the garlic and chopped sage and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes.

Pour the sauce over the pasta and toss. Stir in 3/4 cup parmesan. Top with the sage leaves and more parmesan.

Mini Deep Dish Pizzas

January 28, 2012

Would be great for entertaining and making a lot of variety. We just ate a whole muffin tin.

Crust: either whole wheat tortillas, wraps cut into circles (top of any glass works) or store bought/homemade pizza crust rolled out into circles to fit into a muffin tin.

Preheat the oven to 350. Lightly grease the muffin tin. Prepare the crust and put it in there.

Add desired ingredients such as sauce of your preference, toppings, and cheese of course.

Bake for 20 min (depending on crust choice) and enjoy!

Pictured is store bought pizza crust.

Stuffed Peppers

August 21, 2011

From Martha Stewart’s Food Every Day

1/2 lb Italian sausage (or chicken or turkey sausage)
1 zucchini diced
1 med yellow onion diced
2-3 garlic cloves minced
1/4 c parm (I subbed cream cheese with salt because i didn’t have any on hand)
2 c rice cooked (or quinoa)
1/2 cup breadcrumbs
4 large bell peppers

Preheat oven to 400 degrees, start cooking the rice.

Cook sausage and set aside. In the Sam pan with the grease cook the onions, zucchini and garlic. Put in the same bowl and mix with the parm and rice. Stuffing done!

Separately mix the breadcrumbs with 1/2 t oil to top the peppers when stuffed.

Brush a rimmed baking sheet with oil. Stuff peppers and top with breadcrumbs and bake for about 30 minutes or until the breadcrumbs are browned and peppers are tender.


Flatbread & Pizza Crust

April 18, 2011

Adapated from Emeril’s.
1 package dry active yeast (2 1/4 teaspoons)
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup fresh herbs or 2 tablespoons dried herbs
4 garlic cloves, minced
1 1/2 teaspoons kosher salt
5 cups flour
cornmeal for dusting
2 tablespoons olive oil

In a large bowl, sprinkle yeast over warm water and let sit for 5 minutes until frothy on surface. Stir to wet any dry particles. Mix in olive oil, herbs, garlic and salt. Slowly add flour a 1/2 cup at a time, stirring to combine after each addition. When all flour is added, dough should be a very sticky ball.

Turn the dough out onto a greased baking sheet. Cover and let rise in a warm place for one hour.

Once dough has doubled in size, preheat oven to 400° F. Split dough into three portions. Place dough on a well-floured surface. Knead about 15 times in flour until dough is easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil.

Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. Remove from oven and top with desired pizza toppings. Return to oven and bake for 10 minutes more until cheese is bubbly and starts to brown.

For flatbread only, do not brush with olive oil before baking. Bake at 400° for 15 minutes until top starts to brown. Remove from oven. Brush with olive oil, sprinkle lightly with Parmesan cheese and serve.

Makes 5 – 16″ pizzas or flatbreads


1/3 Garlic Flatbread for Pizza Dough
1/4 cup Alfredo sauce
1 small bunch asparagus
5 slices bacon, cooked crisp and crumbled/chopped
4 ounces fresh mozzarella
1/3 cup feta cheese, crumbled
Preheat oven to 400° F. Work dough with flour until easy to handle. Place ball on cornmeal-dusted cookie sheet or pizza peel. Roll into a circle. Brush with olive oil. Bake at 400° on cookie sheet or preheated baking stone for 10 minutes. While crust is baking, bring a small pot of water to a boil. Once boiling, add asparagus spears and let blanch for 3 minutes. Remove from water and drain.

After pre-baking the crust for 10 minutes, remove from oven. Add alfredo sauce and spread evenly over crust. Top with whole or chopped asparagus pieces and crumbled bacon. Layer mozzarella slices and finish with feta cheese. Bake for an additional 15 minutes until cheese begins to evenly brown across the top. Remove from oven and allow to sit for 5 minutes before slicing.

Makes (1) 16″ pizza.



Simple Alfredo Sauce

April 10, 2011

1/2 cup butter
3/4 cup parm
3 garlic cloves, grated
A pinch of salt
Freshly ground black pepper
1 cup heavy cream

Melt butter and all ingredients together.

Greek Shrimp Pasta

March 19, 2011

I cast remember where found the original recipe, I think i may have seen it on a Rachel Ray episode. In any matter, its awesome and super simple.

1.5 lbs peeled, devained shrimp (uncooked)
3 T butter
2 T lemon juice
1 handful calamata olives, chopped
4 roasted red peppers, chopped
1/2 head of garlic, minced
Red pepper flakes as desired
1/2 cup white wine
1 lb pasta – short like penne works best
1 c starchy cooking water from pasta reserved

Start boiling the water for the pasta as the rest can be made in the cooking time for that. It’s quick! Cook pasta to al dente and reserve 1 cup of the starchy cooking water just before you drain it to thicken the sauce.

Start melting the butter and the wine together while peeling the shrimp. Add the shrimp with some S+P and let one side cook. When you flip the shrimp add the remainder of the sauce ingredients holding the red peppers and olives for last. Add the starchy cooking water and drained pasta to the same pot that the sauce and stir and serve with Parmesan cheese.