Chicken Francaise |
2 lbs boneless skinless chicken 1/4” thick.
Olive oil
Milk to cover chicken
1 cup grated Romano and /or Parmigiana cheese
1 cup seasoned bread crumbs
1 1/2 cups white wine
8 oz chicken broth
Juice of 2 large lemons
Salt and pepper
In large bowl, pour milk over chicken enough to cover. Leave for at least 1 hour. This is a tenderizer. Mix breadcrumbs and cheese. Heat oil in large non-stick pan. Dredge each chicken breast in breadcrumb mixture. Braise in oil until golden and place in 9 x 13 greased baking dish. Once chicken braising is complete, in the same pan add wine. Cook 3 minutes. Add lemon juice and broth . Cook together 5 minutes. ( I always double the wine but 1 cup is plenty if that’s your preference) if there is a lot of loose crumbs on bottom, I strain the liquid and pour over chicken. Sprinkle salt pepper on the chicken. Add some sliced lemons over top. Cover with foil and bake 45 Minutes 375. Remove foil and continue baking another 30 minutes.
Olive oil
Milk to cover chicken
1 cup grated Romano and /or Parmigiana cheese
1 cup seasoned bread crumbs
1 1/2 cups white wine
8 oz chicken broth
Juice of 2 large lemons
Salt and pepper
In large bowl, pour milk over chicken enough to cover. Leave for at least 1 hour. This is a tenderizer. Mix breadcrumbs and cheese. Heat oil in large non-stick pan. Dredge each chicken breast in breadcrumb mixture. Braise in oil until golden and place in 9 x 13 greased baking dish. Once chicken braising is complete, in the same pan add wine. Cook 3 minutes. Add lemon juice and broth . Cook together 5 minutes. ( I always double the wine but 1 cup is plenty if that’s your preference) if there is a lot of loose crumbs on bottom, I strain the liquid and pour over chicken. Sprinkle salt pepper on the chicken. Add some sliced lemons over top. Cover with foil and bake 45 Minutes 375. Remove foil and continue baking another 30 minutes.
Donna's Chianti Pepper Steak |
Ingredients 2 pounds sirloin cut into strips Salt Black pepper Garlic powder Onion powder Oregano 1 green bell or 1 red bell pepper (or 1/2 of each) 2 garlic cloves 1 medium onion Olive oil 8oz can tomato sauce 1 cup of Chianti (I use Carlo Rossi) Saute garlic and onion in olive oil. Season steak strips with the referenced seasoning. Add to garlic and onion. Brown. Add peppers, tomato sauce, and wine. Feel free to add extra wine. Simmer on low until steak is tender 90 minutes or so. I like to simmer slow and low for as long as it takes. Serve over rice or pasta. |
Spinach Quiche Squares
A tasty recipe everyone will ask you to share!
Ingredients
Preheat oven 350 degrees
Mix in bowl:
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
In another large bowl, blend:
4 eggs
2 cups milk
2 sticks melted butter
Add to the egg/butter mixture:
16 ounces shredded cheddar
1 10-ounce pkg frozen chopped spinach (thawed, drained, and dried as much as possible) *
3/4 cup chopped onion
Blend the dry ingredients with the other ingredients. Add to a greased 9 x 13 baking dish. Bake for approximately 30 minutes, or until golden on top. Cool for 15 minutes, and then cut in 24 squares. Enjoy!
*Spinach tip: Squeeze out excess moisture. In a line, place spinach on absorbent kitchen towel. Tightly roll the towel, and then twist so that any additional moisture is removed.
Preheat oven 350 degrees
Mix in bowl:
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
In another large bowl, blend:
4 eggs
2 cups milk
2 sticks melted butter
Add to the egg/butter mixture:
16 ounces shredded cheddar
1 10-ounce pkg frozen chopped spinach (thawed, drained, and dried as much as possible) *
3/4 cup chopped onion
Blend the dry ingredients with the other ingredients. Add to a greased 9 x 13 baking dish. Bake for approximately 30 minutes, or until golden on top. Cool for 15 minutes, and then cut in 24 squares. Enjoy!
*Spinach tip: Squeeze out excess moisture. In a line, place spinach on absorbent kitchen towel. Tightly roll the towel, and then twist so that any additional moisture is removed.
Ponzerotti (fried) / Calzone (baked)
Meatloaf Italiano
This recipe puts a whole new spin on meatloaf, and is about the only time I use ready-made pasta sauce. I usually expand the recipe because everyone eats it left over, whether hot or cold. Either way, it never lasts very long in the fridge!
Ingredients
2 pounds lean ground beef
1 cup Italian seasoned breadcrumbs
1/3 cup water
2 eggs
1 teaspoon oregano
1 tablespoon garlic powder
1 teaspoon onion powder
3/4 cup of Romano or Parmesan cheese
1 cup shredded mozzarella cheese
24 oz jar Bertolli Tomato & Basil Sauce
8 slices of mozzarella cheese
Preheat oven to 350 degrees. Combine the first nine ingredients in large bowl. Blend 1/2 the jar of sauce into the meat. Form into loaf and place in 13 x 9 baking dish. Add additional breadcrumbs if needed. Bake until cooked through, approximately 1 - 2 hours or so. Remove from oven and spread remaining sauce over the top of the meatloaf. Top that with cheese slices, overlapping. We like cheese, so I often thicken it up even more with the mozzarella. Return the meatloaf to the oven and bake until the cheese melts. Remove and let set for 20 minutes. Slice and enjoy.
Ingredients
2 pounds lean ground beef
1 cup Italian seasoned breadcrumbs
1/3 cup water
2 eggs
1 teaspoon oregano
1 tablespoon garlic powder
1 teaspoon onion powder
3/4 cup of Romano or Parmesan cheese
1 cup shredded mozzarella cheese
24 oz jar Bertolli Tomato & Basil Sauce
8 slices of mozzarella cheese
Preheat oven to 350 degrees. Combine the first nine ingredients in large bowl. Blend 1/2 the jar of sauce into the meat. Form into loaf and place in 13 x 9 baking dish. Add additional breadcrumbs if needed. Bake until cooked through, approximately 1 - 2 hours or so. Remove from oven and spread remaining sauce over the top of the meatloaf. Top that with cheese slices, overlapping. We like cheese, so I often thicken it up even more with the mozzarella. Return the meatloaf to the oven and bake until the cheese melts. Remove and let set for 20 minutes. Slice and enjoy.
Easy-Cheesy Italian Casserole
Ingredients
1 lb Lean ground beef
2 tablespoons olive or vegetable oil
1 medium onion finely diced
2 garlic cloves finely diced
1 teaspoon oregano
1 teaspoon garlic powder
salt
pepper
15 oz can of tomato sauce
6 oz water
3 cups unprepared instant white rice
1/2 cup grated Romano cheese
3 cups shredded mozzarella cheese
1/2 cup shredded cheddar
Preheat oven to 350 degrees. Sauté onion and garlic in oil. Add ground beef. While browning, add seasonings. When browning is completed, drain. Add tomato sauce and water. Simmer 15 minutes or so. While meat sauce continues to simmer, prepare the instant rice according to directions. Spray 13 x 9 baking dish and add rice to the bottom. Sprinkle 1/4 cup of the Romano cheese over rice followed by the meat sauce mixture as the next layer. Top with mozzarella cheese, cheddar, and sprinkle remaining 1/4 cup of Romano cheese evenly over top of mozzarella. Bake uncovered for 30 minutes, or until it is heated through and cheese is melted.
NOTE: Adjust seasonings to your taste buds. Cheddar cheese is optional. It adds a little more flavor and color to the finished product.
Vodka Tortellini
Ingredients
16 oz package of frozen tortellini (or favorite pasta)
2 Tablespoons Butter
2 Tablespoons olive oil (Extra Virgin would be my choice)
2 garlic cloves finely chopped
1 medium onion finely chopped
1 cup Vodka (not flavored vodka)
29 oz can tomato puree or sauce
8 oz (1/2 pint ) heavy whipping cream
1 tablespoon crushed red pepper
Salt
Black pepper
2/3 cup Romano or Parmesan cheese
Heat butter and oil in a skillet adding in onion and garlic when melted. Cook for two or three minutes. Add the vodka and cook for another three minutes. Add the tomato puree or sauce. Stir in the cream. Simmer on low. Add the red pepper flakes, salt, and pepper. Add additional salt if needed.
Drain the tortellini, or other chosen pasta, saving 1/2 cup of the pasta water on the side. Add the drained pasta to the sauce. Stir in 1/3 cup of cheese. If you prefer a thinner sauce, slowly add the reserved pasta water just a bit at a time until consistency is to your liking. Add remaining cheese.
Enjoy!!!
16 oz package of frozen tortellini (or favorite pasta)
2 Tablespoons Butter
2 Tablespoons olive oil (Extra Virgin would be my choice)
2 garlic cloves finely chopped
1 medium onion finely chopped
1 cup Vodka (not flavored vodka)
29 oz can tomato puree or sauce
8 oz (1/2 pint ) heavy whipping cream
1 tablespoon crushed red pepper
Salt
Black pepper
2/3 cup Romano or Parmesan cheese
Heat butter and oil in a skillet adding in onion and garlic when melted. Cook for two or three minutes. Add the vodka and cook for another three minutes. Add the tomato puree or sauce. Stir in the cream. Simmer on low. Add the red pepper flakes, salt, and pepper. Add additional salt if needed.
Drain the tortellini, or other chosen pasta, saving 1/2 cup of the pasta water on the side. Add the drained pasta to the sauce. Stir in 1/3 cup of cheese. If you prefer a thinner sauce, slowly add the reserved pasta water just a bit at a time until consistency is to your liking. Add remaining cheese.
Enjoy!!!
Simmered Chianti Steak
Ingredients
2 lb lean, thin round steak cut into 4" x 1" strips 2 tablespoons olive oil salt black pepper garlic powder onion powder oregano 2 garlic cloves crushed 1 medium onion finely chopped 15 oz can tomato sauce 2 cups Chianti wine Season round steak strips with salt, pepper, garlic powder, onion powder, and oregano. Heat olive oil with garlic and onion until tender. Add the seasoned steak to the garlic and onion. When browned, drain excess grease. Add tomato sauce, 1/2 cup water, and 1 cup wine. Cook to a boil, and then turn down heat to low. Add in a few dashes of the seasonings. Cover and simmer for 1 1/2 - 2 hours, or until meat is very tender. About 15 minutes before removing from heat, add in the other cup of the Chianti. Serve with buttered noodles which are rich in flavor when topped with the Chianti sauce. |
Parmesan Italian Pork Chops
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Ingredients
6 pork chops (approx 1/2" thick or so) 3 eggs beaten 1/2 cup milk 2 cups seasoned bread crumbs 3/4 cup Parmesan cheese 2 or 3 garlic cloves finely chopped 1 tablespoon oregano salt black pepper 2 tablespoons dried parsley 1/2 cup vegetable or olive oil Preheat oven 325 degrees. Beat eggs with milk and parsley. In another bowl, blend bread crumbs, cheese, garlic, oregano, salt and pepper. Dip pork chops in egg mixture, and then coat well with bread crumbs. In a skillet with the oil, very lightly brown the pork chops. Transfer to baking dish in a single layer. Cover baking dish with foil. Bake for 1 1/2 - 2 hours until tender. Remove foil and continue baking until tops of pork chops are browned. Note: Either use no-stick spray or no-stick foil lined on the bottom of the baking dish. |
Polenta
Ingredients (only 3)
3 cups cold water
1 cup yellow cornmeal
2 tablespoons salt
Bring to boil, 2 cups of water. Add salt. After blending the cornmeal with the remaining cup of water, slowly add to the boiling water. Turn down to a lower heat. Continuously stir so it doesn't stick or get clumpy. Cook about 5 minutes or so. Polenta is done when thickened. Spread the polenta on a large plate, or a 9" pie dish. This can be topped with your sauce (gravy as I know it ).Top with Romano or Parmisan cheese if desired. For another topping idea, you can heat 1/2 cup of olive oil with a sprinkle of crushed red hot pepper and drizzle over the finished polenta.
As a small child, I can remember my grandmother cooking triple batches of polenta in her huge white pot on every
St. Joseph's day. She would spread it on a square wooden board in the middle of the kitchen table, and top it with her authentic Italian gravy. We ate the polenta right from the board, claiming our sections we planned to eat.
3 cups cold water
1 cup yellow cornmeal
2 tablespoons salt
Bring to boil, 2 cups of water. Add salt. After blending the cornmeal with the remaining cup of water, slowly add to the boiling water. Turn down to a lower heat. Continuously stir so it doesn't stick or get clumpy. Cook about 5 minutes or so. Polenta is done when thickened. Spread the polenta on a large plate, or a 9" pie dish. This can be topped with your sauce (gravy as I know it ).Top with Romano or Parmisan cheese if desired. For another topping idea, you can heat 1/2 cup of olive oil with a sprinkle of crushed red hot pepper and drizzle over the finished polenta.
As a small child, I can remember my grandmother cooking triple batches of polenta in her huge white pot on every
St. Joseph's day. She would spread it on a square wooden board in the middle of the kitchen table, and top it with her authentic Italian gravy. We ate the polenta right from the board, claiming our sections we planned to eat.