Recipes

Double Tomato Bruschetta 

INGREDIENTS

  • 6 roma (plum) tomatoes, chopped
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 3 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 French baguette
  • 2 cups shredded mozzarella cheese

DIRECTIONS

1.      Preheat the oven on broiler setting.

2.      In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

3.      Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

4.      Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

5.      Broil for 5 minutes, or until the cheese is melted

                                                                   

  

Italian Sausage Soup

INGREDIENTS

  • 1 pound Italian sausage
  • 1 clove garlic, minced
  • 2 (14 ounce) cans beef broth
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 cup sliced carrots
  • 1 (14.5 ounce) can great Northern beans, undrained
  • 2 small zucchini, cubed
  • 2 cups spinach – packed, rinsed and torn
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

DIRECTIONS

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes

  

Chicken Cordon Bleu II  

INGREDIENTS

  • 6 skinless, boneless chicken breast halves
  • 6 slices Swiss cheese
  • 6 slices ham
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 6 tablespoons butter
  • 1/2 cup dry white wine
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream

DIRECTIONS

  1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
  2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
  3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm

  

Bacon Wrapped Chicken

 

INGREDIENTS

  • 4 skinless, boneless chicken breast halves
  • 1/2 (8 ounce) package cream cheese, sliced
  • 4 slices bacon
  • 1 teaspoon chopped fresh chives
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt

DIRECTIONS

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9×13 inch baking dish.
  3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
  4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

  

Garlic Cheese Chicken Rollups

 

INGREDIENTS

  • 4 skinless, boneless chicken breasts
  • 1 cup dried bread crumbs, seasoned
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1 (7 ounce) package garlic cheese spread

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
  3. Place rollups in a lightly greased 9×13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear

  

Fantastic Focaccia Bread 

INGREDIENTS

  • 1/2 teaspoon honey
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 tablespoons olive oil, divided

DIRECTIONS

  1. In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9×13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

  

Chicken Piccata

 

INGREDIENTS

  • 6 skinless, boneless chicken breasts
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 1/2 cup dried bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine
  • 1 tablespoon chopped fresh parsley
  • 2 lemons – cut into wedges, for garnish

DIRECTIONS

  1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
  2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
  3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.

  

Sweet Potato Gnocchi

 

INGREDIENTS

  • 2 (8 ounce) sweet potatoes
  • 1 clove garlic, pressed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 egg
  • 2 cups all-purpose flour

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
  2. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
  3. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

  

Cream of Sweet Potato Soup

INGREDIENTS

  • 3 large sweet potatoes
  • 3 (14 ounce) cans low-sodium chicken broth
  • 1/4 cup brown sugar, or more to taste
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon ground nutmeg
  • Black pepper to taste
  • Cayenne pepper to taste
  • 1/3 cup heavy cream

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  3. Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream

 

Famous Chicken Francaise

 

INGREDIENTS

  • 1 egg, beaten
  • 1/2 lemon, juiced
  • 1 cup all-purpose flour
  • 1 pinch garlic powder
  • 1 pinch paprika
  • 6 skinless, boneless chicken breast halves
  • 2 tablespoons butter
  • 1 (14.5 ounce) can chicken broth
  • 1 lemon, juiced
  • 6 slices lemon, for garnish
  • 2 sprigs fresh parsley, for garnish

DIRECTIONS

  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

  

Bouillabaisse

 

INGREDIENTS

  • 3/4 cup olive oil
  • 2 onions, thinly sliced
  • 2 leeks, sliced
  • 3 tomatoes – peeled, seeded and chopped
  • 4 cloves garlic, minced
  • 1 sprig fennel leaf
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 teaspoon orange zest
  • 3/4 pound mussels, cleaned and debearded
  • 9 cups boiling water
  • salt and pepper to taste
  • 5 pounds sea bass
  • 1 pinch saffron threads
  • 3/4 pound fresh shrimp, peeled and deveined

DIRECTIONS

  1. Heat the olive oil in a large saucepan, and add the onions, leeks, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.
  2. Stir in the fennel, thyme, bay leaf, and orange zest. Add shellfish and boiling water; stir to combine. Season to taste with salt and black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
  3. Add fish, and reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
  4. Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed tureen or soup dishes. Serve immediatel

 

Shrimp Gumbo

 

INGREDIENTS

  • 1 pound smoked sausage, cut into 1/4 inch rounds
  • 1/2 cup vegetable oil
  • 1 (4 pound) chicken, cut into parts
  • 2/3 cup all-purpose flour
  • 2 cups chopped onion
  • 1/2 cup chopped green onions
  • 2/3 cup green bell pepper, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 pounds medium shrimp – peeled and deveined
  • 8 cups water
  • salt to taste
  • ground black pepper to taste
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • file powder

  

Creole Shrimp

 

INGREDIENTS

  • 3 tablespoons rendered bacon fat
  • 3 tablespoons all-purpose flour
  • 2 cups chopped stewed tomatoes
  • 1/8 cup tomato sauce
  • 6 tablespoons minced onion
  • 6 tablespoons chopped green bell pepper
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 clove crushed garlic
  • 1 1/2 cups hot water
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 7 ounces frozen, peeled and deveined shrimp

DIRECTIONS

  1. Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor’s Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center

    

Chicken and Spinach Alfredo Lasagna

 

INGREDIENTS

  • 1 (8 ounce) package lasagna noodles
  • 3 cups heavy cream
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 cup grated Parmesan cheese
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 4 cloves garlic, sliced
  • 5 mushrooms, diced
  • 1 roasted chicken, shredded
  • salt and ground black pepper to taste
  • 1 cup ricotta cheese
  • 1 bunch fresh spinach, rinsed
  • 3 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. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
  2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
  3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
  4. Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
  5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

  

Lasagna Alfredo Roll Ups

 

INGREDIENTS

  • 8 lasagna noodles
  • 1 tablespoon olive oil
  • 1 (10 ounce) package frozen chopped spinach
  • 2 tablespoons thinly sliced green onion
  • 1 pint part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1 egg
  • 21 ounces Alfredo-style pasta sauce
  • 1 cup shredded mozzarella cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
  2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
  5. In a 8×12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.


Spaghetti Bolognaise Sauce
 

INGREDIENTS

  • 2 cups dried soybeans
  • 4 large tomatoes, cut into wedges
  • 1 large onion, chopped
  • 1 pound okra, chopped
  • 1 cup pitted green olives
  • 1 cup pitted black olives
  • 2 (6 ounce) cans tomato paste
  • 3 (14.5 ounce) cans peeled and diced tomatoes
  • 3/4 cup grated Parmesan cheese
  • 1 cup red wine
  • 1/4 cup olive oil
  • 1 (11 ounce) can whole kernel corn, drained
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 4 tablespoons Italian seasoning
  • salt to taste
  • 1/2 teaspoon pepper 
  • Cover soybeans with water and soak for several hours, or overnight.
  • In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well.
  • Cook on low for 12 to 24 hours, stirring occasionally

Alfredo Light

 

INGREDIENTS

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 teaspoons vegetable oil
  • 2 cups skim milk
  • 1 cup chicken broth
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 16 ounces dry fettuccine pasta
  • 1 (16 ounce) package frozen broccoli florets

DIRECTIONS

  1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
  2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
  3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
  4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

 

Gazpacho Pasta Salad

 

INGREDIENTS

  • 1/2 pound rotelle pasta
  • 4 green onions, chopped
  • 1 cup chopped green bell pepper
  • 1 jalapeno pepper, seeded and minced
  • 2 tomatoes, chopped
  • 1 cucumber
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1 clove garlic, crushed
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 6 fluid ounces tomato juice

DIRECTIONS

  1. 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. In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving

 

 

 

 

 

 

 

 

Italian Confetti Pasta Salad

 

INGREDIENTS

  • 1 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 1/2 tablespoons chopped fresh basil
  • 2 cups colored rotini pasta
  • 1 cup chopped tomatoes
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup sliced black olives

DIRECTIONS

  1. Cook pasta according to package directions. Rinse in cold water, and drain.
  2. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

 

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