2020 Recipes Continued
BEST Caramelized Carrots and Marsala SIDE DISH
Caramelized Carrots and Marsala makes for a great side dish. This an easy side dish recipe. The Caramelized carrots have the perfect amount of sweetness with the rich flavor of the Marsala Sauce. Great for any weeknight dinner as well as adding to the holiday table as a new side dish!
Best Caramelized Carrots and Marsala Side Dish
Serves 4
6 tbsp Butter
1 lb Carrots
3 tbsp Brown Sugar
3/4 cup Marsala Wine
1. Place butter in the skillet and melt.
2. Once melted, add sliced carrots and cook for 5 minutes
3. Add brown sugar and wine to carrots.
4. Continue to simmer until carrots are cooked and liquid is evaporated and clear in color.
5. Add salt and pepper to taste.
EASY Mediterranean Vegetable Bean SOUP
EASY Mediterranean Vegetable Bean Soup is perfect as we are approaching the fall season. This EASY soup is a great way to use some pantry staples as well as basic vegetables. EASY Mediterranean Vegetable Bean Soup is budget-friendly, it is packed with tones of FLAVOR!
Tuscan Vegetable Soup
Serves: 6 servings (1 1/2 cups each)
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 small zucchini, diced
1 clove garlic, minced
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
32 oz chicken broth or vegetable broth or water
1 (14.5-ounce) can diced tomatoes, smash tomatoes
2 cups baby spinach leaves, chopped
1/3 cup freshly grated Parmesan, optional salt & pepper
1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
2. Heat the oil in a large soup pot over medium-high heat.
3. One at a time, add the onion, carrots, celery, zucchini, garlic, thyme and sage.
4. Cook stirring occasionally until the vegetables are tender, about 5 minutes.
5. Add the broth (or water) and tomatoes with the juice and bring to a boil.
6. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
7. Serve topped with Parmesan if desired.
Easy Zucchini Quiche Recipe
EASY Zucchini Quiche recipe is perfect for breakfast or brunch, plus perfect for lunch leftover. This Zucchini Quiche is creamy and healthy with lots of zucchini. This can also be made with or without a pie crust.
Pie Crust pre-made or video link
Filling
2 Zucchini, sliced
1 Tomato, sliced
5 slices Mozzarella Cheese
1 cup Heavy Cream
4 Eggs
¼ cup Parmesan
¼ teaspoon Italian Herbs
½ teaspoon Salt
¼ teaspoon Pepper
Preheat oven 350 degrees
1. In a bowl, add heavy cream, eggs, parmesan cheese, salt and pepper and mix until thoroughly combined. Set aside.
2. In a pie dish, place the pie crust and form the dough to fit inside the pie dish.
3. Place a single layer of sliced mozzarella cheese to cover the bottom of the pie.
4. Place a single layer of sliced tomatoes. Sprinkle salt evenly over salts and Italian herbs.
5. Layer the sliced zucchini in an overlapping, side by side circular pattern creating an outer layer and then and inner layer.
6. Pour the egg-cream mixture over all the zucchini.
7. Add additional grated parmesan cheese all over the top.
8. Place in the oven for 50 – 60 minutes or until the center is set and no longer giggly.
9. Let cool for 10 – 15 minutes before cutting.
EASIEST Lemon Ricotta PANCAKE Recipe
How to make the EASIEST Lemon Ricotta Pancake Recipe for breakfast or brunch. The EASIEST Lemon Ricotta Pancakes are creamy from the Ricotta and Lemon gives the pancakes Lemon flavor plus the acid from the Lemon makes the pancake fluffy. This is the EASIEST Lemon Ricotta Pancake Recipe to make and a Sunday Morning Pancake hit!
EASIEST Lemon Ricotta Pancake Recipe
Yields 12-14 pancakes.
1 ½ cups Flour
1 ¼ cup Milk
1 cup Ricotta, whole
1 Egg and 2 Egg Whites
1 Lemon, Juice and Zest
4 Tablespoons Sugar
2 Tablespoons Vegetable Oil, Safflower
1 teaspoon Vanilla Extract, Baking Soda and Baking Powder
¼ teaspoon Salt
1. In a large bowl, add all wet ingredients and whisk until combined.
2. Add all the dry ingredients to the wet and whisk just until combined. Note: It is important not to over mix and to have a few lumps of dry ingredients. This pancake batter will rest for 10 minutes so that all the ingredients will be absorbed.
3. When ready to make pancakes, have a skillet heated and brush with butter. This will help the pancakes not stick to the pan.
4. Scoop about 1/3 cup of batter onto hot skillet.
5. When pancakes start to make bubbles, flip so that the other side cooks. Each side should take about 2-3 minutes to cook.
6. Continue cooking until all the batter is used.
Lemon Sauce
1/3 cup Sugar
1/4 cup of Water
1 Tablespoons Flour
2 Egg Yolks
2 Tablespoons Butter
1 Lemon, Juice and Zest
1. In a saucepan, mix Sugar, Flour, Egg Yolks, and Water. Whisk until smooth and mixture is creamy with no lumps.
2. Add butter and stir until melted. Continue to cook until sauce coats the back of the spoon.
3. Remove from heat and add lemon juice and lemon zest. Set aside until ready to serve.
4. Just before serving, the lemon sauce can be reheated and poured over the Ricotta Pancakes.
How To MAKE Frangipane PLUM TART
How To MAKE Frangipane PLUM TART This recipe on How To Make Frangipane Plum Tart is very EASY. Frangipane Plum Tart is one of the most delicious seasonal tarts. The Short Crust Pastry is buttery and flaky. The Frangipane is a creamy almond filling. The sliced Plums in the center add the perfect amount of sweetness. This European Frangipane Plum Tart will impress and is definitely a showstopper.
Plum Tart
2 cups Ground Almond Meal
1/3 cups Sugar
4 Eggs
3 Tablespoons Milk
3 Tablespoons Butter, melted
1 Tablespoon Vanilla Extract Juice of a Lemon
4-6 Plums, sliced
Sliced Almonds, garnish
Short Crust
2 cups of Flour
¼ cup Sugar
¼ teaspoon Salt
10 Tablespoons Butter, cubed
1 egg
Preheat oven 350 degrees.
Prepare Short Crust
1. In a food processor add Flour, Sugar and Salt and blend to incorporate.
2. Add Butter and process until the dry ingredients resemble oatmeal texture.
3. Add Egg and process until dough comes together.
4. Remove dough from the processor and begin to mold the dough into the removable tart pan all along the bottom of the pan and along the edge of the pan.
5. Place a sheet of parchment paper on top of the molded shortcrust, pour in pie weights and place in the oven to blind bake for 20 minutes. Prepare Filling
1. In a large bowl, add Almond Meal, Milk, Sugar, Eggs, Butter and Vanilla Extract and mix until all ingredients are well combined. Set aside until the shortcrust pastry is ready. Assemble
1. Once the shortcrust pastry has been blind baked, remove parchment paper and pie weights.
2. Place about a third of the filling in the base of the shortcrust pastry.
3. Add a layer of sliced plums. You can add as much or a little as you prefer.
4. Add the remaining filling on top of the plums. It is fine if some plums are not completely covered.
5. Sprinkle sliced almonds on top.
6. Bake for 50-60 minutes or until the crust is golden brown on top.
7. Remove and let cool before serving.
8. Garnish with powdered sugar.
Easiest Summer Pizza
How to make the easiest summer pizza could not be simpler with the techniques I teach you. Summer pizza is perfect in the oven, on a pizza stone or on the grill. With Figs in season, they add the perfect sweetness to pizza with the saltiness of the prosciutto plus all the creaminess from the cheese. This is the best tasting and easy to make summer pizza.
Basic Pizza Dough
Yields: 1 large/2 medium
Ingredients
1 1/2 cups warm water (115 degrees F)
2 package active dry yeast (3 tsp)
Pinch of sugar
2 teaspoons salt
3 – 4 cups all-purpose flour plus more, if necessary
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
Figs, sliced
Prosciutto, thinly sliced
Mozzarella, grated
Feta cheese crumbles
Make Pizza
1. Place the warm water in a large measuring cup. Sprinkle the yeast and sugar and mix. Let sit for a few 5 minutes until foamy.
2. Place 3 cups flour, salt and olive oil in a large mixing bowl.
3. Once the yeast has formed, pour into a mixing bowl and using a fork, mix the flour and water until the dough begins to come together.
4. Once the dough comes together, place on a floured board and begin to knead the dough until the dough is smooth and no longer sticky.
5. Place dough in a well-oiled bowl, cover and place in a warm place for a minimum of 30 minutes so that the dough has time to relax and double in size. Preheat oven to 400 Degrees
6. Divide dough in half and place one half on a piece of parchment paper.
7. Using your hands, begin to flatten and stretch the dough in a round shape until the desired size and thickness. Feel free to refer to the video for technique.
8. Brush olive oil all over the pizza.
9. Place a layer of figs, prosciutto, feta and mozzarella cheese.
10. Place in oven and cook until the bottom and top of the pizza is golden brown.
11. Remove from the oven and let cool for 5 minutes before cutting.
12. Drizzle with additional olive oil before serving.
BEST Italian Apple Cake
Best Apple Cake served with a sweet lemon sauce. Italian Apple Cake is a staple in Italian kitchens. It is amazingly easy and quick to make. Italian Apple Cake is a great way to use up apples, makes for a quick and easy dessert, and is perfect for a Fall treat served with a cup of coffee. The drizzle of Lemon Sauce will make this the Best Apple Cake you have ever had!
BEST Italian Apple Cake
2 medium Apples, peeled and cubed
6 Tablespoons Butter, room temperature
1/3 cup Sugar
1 egg + 2 Egg Whites
½ cup Flour
¼ teaspoon Baking Soda
¼ teaspoon Cinnamon
Juice of 1 Lemon
Lemon Sauce
1/3 cup Sugar
1/4 cup of Water
2 Tablespoons Flour
2 Egg Yolks
2 Tablespoons Butter
Lemon Juice and Zest
Preheat oven 350 degrees
1. In a bowl, place cubed Apples with Sugar, Lemon Juice and mix until combined. Set aside.
2. In a large bowl, add Butter and Eggs. Using a hand mixer, blend until well blended.
3. Add dry ingredients which consist of Flour, Baking Soda, and Cinnamon and continue to blend.
4. Fold Apples into the batter.
5. Pour mixture into a greased baking mold. Bake until golden brown about 40 minutes.
Prepare Lemon Sauce
1. In a saucepan, mix Sugar, Flour, Egg Yolks, and Water. Whisk until smooth and mixture is creamy with no lumps.
2. Add butter and stir until melted. Continue to cook until sauce coats the back of the spoon.
3. Remove from heat and add lemon juice and lemon zest. Set aside until ready to serve.
4. Just before serving, the lemon sauce can be reheated and poured over the cake.
EASY Italian Chicken MEATBALLS with Zucchini Tomatoes
Easy Italian Chicken Meatballs with Zucchini Tomatoes is a quick and easy dinner to make. The Chicken Meatballs are moist and juicy pairing with the garden vegetables of zucchini and tomatoes. Finishing the dish off with a burst of freshness with fresh lemon juice and parsley. The bonus of easy clean up as it is all baked in the oven on a sheet pan.
EASY Chicken Meatballs
Meatball Ingredients 1 lb Chicken, ground
1 Egg
½ cup Parmesan cheese
½ cup Bread, cubed
¼ cup Water
¼ cup Parsley, chopped
1 Garlic clove, chopped
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Vegetable Ingredients
4 Zucchini
4 Tomatoes
1 Purple onion
1 Garlic clove, chopped
2 Tablespoons Olive Oil
1 teaspoon Oregano, dried
½ teaspoon Salt
¼ teaspoon Pepper
Garnish
Parsley, rough chop
Lemon, cut into wedges
Olive Oil
Preheat oven 350 degrees
1. In a large bowl, add cut up vegetables, seasoning, toss in olive oil and set aside.
2. In another large bowl add all the meatball ingredients and mix until incorporated.
3. Take a small amount of meat and shape into a ball and place on a rimmed baking sheet.
Note: If you find that the meat is sticking to your hand you can either wet your hands with water or coat your hands in olive oil.
4. Once all the meatballs are all rolled out onto the baking sheet, surround the vegetables around all the meatballs.
5. Place vegetables and meatballs in the oven for 30 – 40 minutes or until the meatball reach an internal temperature of 165 degrees.
6. Place cooked meatballs and vegetables on a platter. Drizzle with a bit of olive oil, squeeze of lemon juice, and garnish with fresh parsley.
How To Make ULTIMATE Stuffed French Toast with Mascarpone
This Ultimate Stuffed French Toast with Mascarpone is delicious and easy to prepare. Makes for the perfect breakfast, brunch, or dessert. The ultimate stuffed French toast is filled with sweet mascarpone cheese with a hint of orange flavor. It will definitely be the new way you make French Toast.
Ultimate Stuffed French Toast with Mascarpone
Serves 2
Filling:
4 oz mascarpone or cream cheese, room temperature
2 Tablespoons Confectioner Sugar
1 Tablespoon Milk
½ teaspoon Vanilla Extract
Zest of Orange
4 slices of Brioche (2 slices per person)
1 Egg
¼ Cup Milk
1 Tablespoon Sugar
¼ teaspoon Cinnamon
Juice of Orange
Garnish, optional:
Berries of choice
Confectioner sugar
Sprig of Mint
1. To make the filling, add mascarpone, confectioner sugar, milk, vanilla extract, and zest in a bowl and mix until smooth and well incorporated. Set aside.
2. In a shallow dish, add egg, milk sugar, cinnamon, and juice of an orange and whisk with a fork to evenly incorporate all ingredients.
3. Place a nonstick skillet on the stove over medium heat.
4. To make the French Toast, dip each side of the slices of brioche in the egg mixture. Allow any excess egg to drip off the bread.
5. Place each slice of brioche on the hot skillet and cook for 3-4 minutes on each side or until golden brown.
6. To assemble French Toast, on a plate, place a slice of golden-brown brioche, add half of the mascarpone cream and top with another slice of golden brown brioche.
7. Garnish with fruit, powdered sugar, and mint and serve!
EASIEST Ham and Cheese in Puff Pastry
Learn how to make the EASIEST Ham and Cheese in Puff Pastry. These Ham and Cheese Puff Pastry Croissants are fast and easy to make. Great for a grab and go snack, light lunch or dinner that pairs perfectly with a salad. These Ham and Cheese in Puff Pastry can be made ahead or frozen for a quick bake whenever the craving strikes. You can customize these with whatever meat and cheese you have on hand and fill them with whatever the desired amount of ingredients you would like.
EASIEST Ham and Cheese in Puff Pastry
Makes 4 pieces
1 Package of Puff Pastry, thawed
1 Egg Yolk
Ham Slices, quality as desired
Mozzarella Slices, quality as desired
Fresh Thyme, quality as desired
Black Pepper, quality as desired
Preheat oven 400 degrees
1. In a small bowl, add an egg yolk with 1 teaspoon of water and mix until well incorporated. Set aside.
2. Roll out each sheet of pastry sheets to about 1/8” and cut in half vertically and horizontally to make 4 square pieces out of each sheet of puff pastry.
3. Brush the edge of each piece with egg wash.
4. On each square, stack Ham, Mozzarella, Thyme leaves, and Black Pepper.
5. Place a sheet of puff pastry that does not have egg wash on top of the stacked Ham and Cheese.
6. Seal along the edge of the pastry using a fork to crimp the edges.
7. Place on a parchment-lined cookie sheet. Repeat until all four puff pastries are complete.
8. Brush egg wash all over the sealed puff pastries and sprinkle black pepper on top of each.
9. Place in oven and cook for 20 – 25 minutes or until puff pastry is golden brown.
The EASIEST Raspberry TIRAMISU
Inspired by the most popular Italian dessert, This is the easiest Raspberry Tiramisu without eggs, caffeine or alcohol is a fresh and light dessert perfect for a summertime sweet. The mascarpone cream is velvety and smooth with a hint of sweetness. The fresh fruit puree soaked in the ladyfingers gives a fresh summer flavor to this elegant and delicious dessert. It is such an easy dessert to put together plus is perfect to make ahead.
Raspberry Tiramisu | No Eggs No Coffee No Alcohol
Serves 6 – 8
8 X 8 Baking Dish
1 Package Lady Fingers
6 oz Container Raspberries
½ Cup Peach Nectar or any juice of choice
4 oz Mascarpone
1 Cup Heaving Whip Cream
¼ Cup Powdered Sugar
1 Teaspoon Vanilla Extract
Making the Mascarpone Cream:
1. In another large mixing bowl, add whipping cream, powdered sugar, and vanilla extract. Whip until the cream forms soft peaks.
2. Add mascarpone to the whipped cream and gently mix in until combined – do not over mix. Set aside.
Raspberry Juice:
1. In a shallow bowl, to catch the raspberry juice, place raspberries in a fine sieve, and using the back of a spoon, push the raspberry juice through the sieve removing all the seeds. Discard the seeds.
2. Add Peach Nectar to strained raspberry juice. Set aside.
Assembling Raspberry Tiramisu:
1. Place the ladyfingers in raspberry juice and let soak for 5 seconds. Begin to place the first layer of the soaked ladyfingers in a baking dish. Ladyfingers can be broken as necessary to fit and fill the layer.
2. Spoon 2 to 4 tablespoons of additional raspberry juice over the lady soaked
3. Add half of the mascarpone cream evenly on the first layer of soaked Ladyfingers.
4. Repeat on the second layer remembering to alter the direction of the ladyfingers.
5. Smooth the top layer of the mascarpone cream, cover, and refrigerate for at least 2 to 3 hours, overnight being best.
6. When ready to serve, garnish with mint and fresh raspberries.
Chicken and Chickpea Salad | Quick and Easy
This bright and flavorful Mediterranean inspired dish, Chicken and Chickpea Salad are perfect for a quick dinner or a hearty lunch. A quick and easy, protein-vegetable packed salad that is great to meal prep and customize throughout the week. Excellent for the days you don’t want to turn on the stove!
Chicken and Chickpea Salad
Serves 4 – 6
Lettuce of choice
4 Chicken Breasts, Cooked, cooled and sliced
2 cans Chickpeas, rinsed
1 English cucumber, cubed
Cherry Tomatoes
1 Jar of Roasted Peppers, sliced
Purple Onion, thinly sliced
4 Tablespoons Olive Oil
2 Garlic cloves, crushed
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Pepper Feta Cheese, for garnish Parsley, for garnish
1. In a large bowl, add Olive Oil, Crushed Garlic, Paprika, Salt and Pepper. Whisk to incorporate.
2. Add chickpeas. Cucumber, Tomatoes Roasted Peppers and Purple Onion to large bowl and toss to fully coat the dressing over all the ingredients.
Build Salad
1. Place a Bed of Greens.
2. Spoon over Chickpea Vegetables.
3. Add sliced Chicken Breast.
4. Garnish with Feta Cheese and Parsley.
Heart Stuffed Cookies with Cherries
Heart Stuffed Cookies with Cherries Heart Stuffed Cookies with Cherries are tasty and are a super delicious flaky homemade Cookie dough. The homemade Cherry jam is amazingly easy to make and a couple ingredients. Making Heart Stuffed Cookies with Cherries is a fun activity to involve the kids. The Heart Stuffed Cherries can be as big of a cookie your “Heart” desires. This cookie is perfect for sharing.
Heart Stuffed Cookies with Cherries
Yield: 1 -2 Dozen, depending on the size of cookie cutter
Dough:
3-3/4 Cups All-Purpose Flour
3/4 Teaspoon Salt
1 Cup Cold Butter, Cubed
3/4 Cup Shortening
9 To 10 Tablespoons Cold Water
Cherry Filling:
1/3 Cup Sugar
1/4 Cup Water
2 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
3 Cups Fresh or Frozen Pitted Dark Sweet Cherries, Thawed, Halved
1/8 Teaspoon Almond Extract
Egg Wash (1 Egg Yolk and 1 Teaspoon Water) +
Coarse Sugar
Preheat oven to 400 F
1. In a food processor, combine flour, salt, butter, and shortening. Blend until crumbly.
2. Gradually add water and blend until dough comes together in a ball.
3. Remove dough from processor, divide in half and cover each half in plastic. Refrigerate for 1 hour.
4. In a large saucepan, combine sugar, water, cornstarch, and lemon juice and whisk until smooth.
5. Add cherries and bring to a boil. Cook and stir 1 minute or until liquid thickens.
6. Remove from heat and add almond extract. Set aside to cool.
7. On a lightly floured surface, roll out one half of the dough to 1/8-in thickness.
8. Using approximately a 4-inch heart-shaped cookie cutter, cut out 12 hearts
9. Place 6 of the hearts to a parchment-lined baking sheet.
10. Using approximately a 3/4-inch heart-shaped cookie cutter, cut out small hearts in the center of the large heart from the remaining 6 hearts.
11. Spoon about 2 tablespoons of cherry mixture onto the center of each solid heart.
12. Brush edges of the heart pastry with egg wash.
13. Place on top with a cutout heart and press edges with a fork to seal.
14. Brush tops with egg wash and sprinkle with sugar.
15. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
16. While Cherry Hearts are baking, repeat with remaining dough and filling.
17. Let pies stand 5 minutes before removing to wire racks.
18. Serve warm.
Chicken and Polenta
Chicken and Polenta Chicken and Polenta is one of the best dinners because chicken and polenta is an easy dinner to make. All in one pan therefore easy cleanup. Chicken and Polenta is also great for leftovers the next day. You will be amazed how simple and tasty Chicken and Polenta is to make. It will become a new favorite!
Chicken and Polenta
Serves 4
Polenta, store-bought or leftover cut into cubes
4 Chicken Breast or 8 thighs
1 Onion, sliced
10-12 oz Cherry Tomatoes, or as much as preferred
¼ cup Chicken Broth, White Wine or Water
4 Tablespoons Olive Oil
2 Garlic cloves, crushed
1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Italian seasoning
½ teaspoon Pepper Parsley for garnish Parmesan cheese
Preheat oven 350 degrees
1. In a large bowl, add all the ingredients except polenta and set aside.
2. In a large baking dish, add cubed up polenta.
3. Place the bowl of ingredients over the polenta. Make sure the chicken breast is laying on top of all the ingredients.
4. Place in oven uncovered to cook for 40 – 50 minutes. The time will vary depending on how thick chicken breasts are. To test for doneness, meat should reach a temperature of 160 degrees.
5. Remove from oven and garnish with parsley and parmesan cheese.
Pear Crostata Simple Easy Delicious
Pear Crostata Simple Easy Delicious to make. With the shortcut I use, in making this Pear Crostata, will be even more easy and super delicious. The Pear Crostata is filled with loads of fresh pears that can be an easy switch for any fruit of choice. This free form rustic crostata is an easy and simple way to whip up a delicious dessert. Pear Crostata can be served with ice cream or a dollop of whipped cream.
Pear Crostata
Serves 6 – 8
1 Pre-Made Pie Crust
4 Cups Pears, Diced or Sliced
2 – 4 Tablespoons Sugar, Depending on Pear Sweetness
1 Tablespoon Flour
1 Lemon, Juice
1 Teaspoon Vanilla Extract
1/4 Teaspoon Cinnamon
2 Tablespoons butter, cubed
Pinch of Salt
Egg Wash (1 Egg Yolk and 1 Teaspoon Water)
Sugar to Garnish
Preheat oven 375 degrees
1. Place all ingredients in a bowl, toss and taste for sweetness.
2. Place a sheet of parchment paper, size of pie crust, on work surface.
3. Lightly dust parchment paper with flour and place premade pie dough on parchment paper.
4. Evenly spread pear filling out evenly in the middle of the pie dough leaving about a 3 – 4 inches border.
5. Fold outer edges of the dough up and over fruit, pleating as needed until all the dough is gathered.
6. Gently brush the pie crust with egg wash and lightly sprinkle with sugar.
7. Bake for 40 – 50 minutes or until the crust is golden brown.
8. When Pear Crostata comes out of the oven, if there are juices running out of the crostata, use a pastry brush to gather juices and brush juice over pears. This will give a nice finishing look to the pie and the pears won’t look dry. If there is so excess juice, you can also choose any type of jam, add a few drops of water, and brush onto fruit.
9. Cool before serving.
How to Make Fresh Figs and Ricotta Cake | Easy Recipe for Beginner
Fresh Figs and Ricotta Cake have an amazing flavor blend. The ricotta has a light, moist, buttery rich flavor and the fresh figs add the perfect amount of sweetness. This is an easy recipe for beginner bakers. With the abundance of fresh figs season, this is an easy recipe and makes for a great quick, and easy dessert. The combination of Fresh Figs and Ricotta makes for a delicate cake perfectly paired with a latte. Guaranteed, Fresh Figs and Ricotta Cake will be your new favorite!
½ cup Ricotta, whole
½ cup Yogurt
1 egg
4 Tablespoons Butter Pinch of salt
½ cup Sugar
½ cup flour
2 teaspoons Baking Powder
Vanilla Extract
Fresh Figs, sliced
Preheat oven 350 degrees
1. In a large bowl, add ricotta, yogurt, egg, butter, and vanilla extract and mix until well incorporated.
2. Slowly add sugar while continuing to whisk all ingredients together.
3. Add all the dry ingredients until batter is well combined.
4. In a parchment-lined 8 x 8 pan, add the cake batter and evenly spread.
5. Add sliced figs on top of cake batter.
6. Bake in the oven for 30 – 40 minutes or until golden brown.
7. When the cake is cooled, garnish with powdered sugar, additional fresh figs, and mint.
How to Make a Classic Three Cheese Lasagna
Celebrate National Lasagna Day! Classic Three Cheese Lasagna is the best Italian comfort dish to make at home. All the ooey, gooey melty strings of cheese in your mouth screams comfort food. Classic homemade Cheese Lasagna is filled with ricotta, mozzarella and parmesan cheeses making it the perfect and easy weeknight dinner. Simple to put together. Make one to bake and the second to freeze for another night. The Tomato Sauce is ridiculously easy to make as well. Also, check the lasagna video for quick tips on how this all comes together.
Classic Three Cheese Lasagna
1 Box Lasagna Noodles
Parmesan Cheese, as desired amount
Mozzarella, shredded, as desired amount
Ricotta Filling
15 oz Ricotta, I prefer whole milk
¼ Parmesan Cheese, grated
2 eggs
2 Tablespoons Parsley, finely chopped
Tomato Sauce
28 oz can whole peeled tomatoes plus ¼ cup water to rinse out can/jar
2 Garlic cloves
1 Teaspoon each of Onion Powder, Oregano and Salt
½ Teaspoon Pepper
Preheat oven 400 degrees
1. Prepare lasagna noodles. They can either be cooked traditionally in a pot of hot water or you can use my quick tip. Quick Tip: In a shallow baking dish, place Lasagna noodles and pour over boiling hot water, enough to cover the noodles and let sit for 30 minutes to soften. Note: These noodles are not the parboiled type noodles.
2. In a large bowl, add all the components of the Ricotta filling and blend well until incorporated.
3. In a blender, add all the components of the Tomato Sauce and blend well pureed.
Assemble (The number of noodles and filling will vary depending on the size and depth of the baking dish used for this recipe.)
1. In a baking dish, add enough sauce to coat the bottom. Add the first layer of lasagna noodles.
2. Evenly add a thin layer of Tomato Sauce.
3. Dollop spoonful’s of Ricotta Mixture across the first layer.
4. Sprinkle a layer of Parmesan Cheese.
5. Add a layer of Mozzarella Cheese.
6. At this point, the second layer of Lasagna Noodles will be placed. This layer will place noodles in the opposite direction of the first layer.
7. Repeat steps 2 through 5.
8. If the baking dish used is deep, a third payer can be created. For this layer, place the noodles in the same direction as the first layer.
9. Top the final layer with Tomato Sauce only.
10. Before placing the lasagna in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent the noodles from sticking to the foil. Place the side with the cooking spray on top of the noodles. Seal the foil around the baking dish and place in the oven.
11. The cooking time will vary depending on the depth of the lasagna. Generally, 50 – 60 minutes for a 2-layer lasagna and 1 hour to 1 hour and 15 minutes for a deep dish lasagna.
12. You will know when the lasagna is ready when it is bubbly around the edges. At this point, remove foil from baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.
13. Finally, remove from the oven and let cool about 10 minutes for the lasagna to set.
Note: any ingredients that are leftover can make a second lasagna dish which is perfect for freezing for dinner another night.
Zabaglione with Fresh Strawberries | Easy Recipe
Zabaglione with berries is a traditional Italian dessert. Zabaglione, zabaione, sabayon and sambayon, whatever way you spell it, for the most part, is a traditional light sauce that consists of liquor, egg yolks, and sugar. To add extra creaminess to my Italian traditional Zabaglione with Marsala wine recipe, I like to add mascarpone cheese. This dessert is perfect to make ahead and keep in the refrigerator chilled until ready to serve. You will love my Italian Zabaglione with Fresh Berries dessert as Zabaglione tastes like a fluffy cloud of goodness!
Zabaglione with Summer Fruit
4 to 6 servings
8 egg yolks
1/3 cup sugar
2/3 cup sweet Marsala wine
1 pint heavy cream, whipped (preferably organic)
1 lb mascarpone cheese, softened
1/4 cup sugar
1. Heat about 1 inch of water to a slow boil in a double boiler. In the top half of the double boiler, place egg yolks and sugar while the water is heating. Beat until the eggs are a pale-yellow color, about 2 minutes.
2. Add the Marsala wine and continue to beat until the mixture is hot to the touch, doubled in size, and thickened. You should be able to form soft peaks. This should take about 5-8 minutes.
3. Set aside to cool.
4. In a separate bowl, add mascarpone and begin to whip in order to soften. Once the mascarpone is soft, begin to fold in whipped cream.
5. Once the egg mixture is cooled, fold in the cream. It is important that the mixture is cool, or it will liquefy. Continue to fold or use a whisk to combine the mixture until it is creamy in texture and has no lumps.
Serve
1. In a dessert dish, add a generous amount of zabaglione.
2. Top with desired fruit of your choice.
Optional:
• Prepare fruit – In a bowl, add cut-up fruit, sprinkle sugar, lemon juice or orange juice and mix.
• Garnish with mint and lemon zest.
Chicken Marsala with Mushrooms | 30-Minute Meal | Easy Weeknight Dinner
Classic Chicken Marsala is an Italian-American dish with tender chicken and mushrooms in a rich Marsala sauce. A classic irresistible restaurant-style dish, Italian Chicken Marsala with mushrooms is easy to make at home. This one-pan Classic Italian Chicken and Marsala with Mushroom dinner cooks up in less than 30 minutes. Classic Italian Chicken and Marsala with Mushrooms can be served alone, over fettuccine, polenta, or potatoes.
Classic Italian Chicken Marsala with Mushrooms
Yields 2-4 servings
1 lb Chicken Breast or Boneless Skinless Thighs
¼ cup Flour or Cornstarch or a gluten-free option
¼ cup Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
½ lb Mushrooms
2 tbsp Butter
1 cup Chicken Broth
1/2 cup Marsala Wine, dry
2 cloves Garlic Parsley for garnish
Salt and Pepper
1. Combine flour, salt, and pepper on a large shallow plate. Coat both sides of each chicken breast in seasoned flour, tapping off excess flour and set aside. Save leftover flour for the sauce.
2. Place a large skillet over medium-high heat. Once the skillet is warm, add olive oil and wait for the oil to become shimmery.
3. Add chicken to hot skillet and cook until lightly browned on both sides. Remove chicken from skillet and set on a plate to keep warm.
4. Place butter in the same skillet. Once melted, add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
5. Place finely chopped garlic and sauté until garlic is lightly brown and fragrant.
6. Remove skillet from heat to add wine and half of the chicken broth. Return skillet to heat. *This is a good safety measure to remove from a flame when cooking with alcohol.
7. Add 2 tablespoons of the leftover flour to the remaining half of chicken broth, mix well to incorporate, remove any lumps and add to skillet. If the sauce is too thin, add another tablespoon of flour to ¼ cup of liquid, of choice, at a time until desired thickness. If the sauce is too thick, add ¼ cup of liquid of choice until desired texture.
8. Place chicken back in the skillet to warm up and for the sauce to thicken. Add a few tablespoons of chopped parsley and taste for seasoning. Once the chicken is heated through and the sauce has thickened, remove from heat, plate and serve. Additional chopped parsley can be added for additional garnish.
Note: As an alternative way to serve this dish, you could cook the chicken breast whole and place it on top of fettuccini noodles. You will have to make double the amount of sauce for this.
Strawberry Crumble Bar | Easy Delicious Recipe
Strawberry Crumble Bar is an easy delicious healthy treat for any sweet tooth. Strawberry Oatmeal Crumble bar is an easy dessert to make since it only uses one bowl. The Strawberry is a natural sweetener and the Oatmeal Crumble topping is buttery and tender. Strawberry Oatmeal Crumble Bars are a great healthy grab and go snack.
Healthy Strawberry Oatmeal Squares
Yield: 12 – 16 bars
1 Cup Old-Fashioned Rolled Oats
1 Cup All-Purpose Flour
1/3 Cup Light Brown Sugar
1/4 Teaspoon Kosher Salt
10 Tablespoons Butter, Melted
2 Cups Small-Diced Strawberries, 10 Ounces
1 Teaspoon Cornstarch
1 Tablespoon Freshly Squeezed Lemon Juice
2 Tablespoon Sugar Vanilla Glaze, optional
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
1 Tablespoon Milk or Any Liquid of Choice
Preheat oven to 375 degrees
1. Line an 8×8-inch baking pan with parchment paper so that parchment paper overhangs two sides like handles.
2. In a medium bowl, add oats, flour, brown sugar, and salt. Mix until evenly distributed.
3. Pour in the melted butter into dry ingredients and stir until mixture forms clumps and all ingredients are evenly moistened.
4. Set aside 1/2 cup of the crumble mixture to be used for topping.
5. With remaining moistened ingredients, evenly press in the bottom of the prepared parchment-lined pan.
6. In a bowl, place strawberries, cornstarch, lemon juice and sugar. Mix well to evenly distribute.
7. Place strawberries onto the oatmeal layer and evenly spread out.
8. Sprinkle the ½ cup reserved oatmeal crumble mixture on top of strawberries.
9. Bake the bars for 35 to 40 minutes or until the strawberries are bubbly and the crumb topping is golden brown.
10. Place the pan on a wire rack to cool completely.
11. To prepare the vanilla glaze, in a medium bowl, add powdered sugar, vanilla, and milk and whisk until smooth. Add more or less liquid if you prefer a thinner or thicker glaze.
12. Once bars have completely cooled, evenly drizzle the desired amount vanilla glaze over strawberry oatmeal squares.
13. Lifting the strawberry oatmeal squares out of the pan, using the parchment paper handles, place on a cutting board, cut into squares and serve.
Fennel and Orange Salad | Simple Recipe | Summer Dish
Fennel Orange Salad will become your new summer salad. The juicy oranges pair well with the hint of licorice flavor from the fennel. The vibrant colors of the Fennel and Orange Salad that pair with the citrus flavor from the juices make for a refreshing salad. The Fennel and Orange Salad adds a unique flavor to both sweet and savory dishes that can be served alone or as a side dish.
Orange and Fennel Salad
Serves: 4 – 6
4 Oranges, medium sized
½ Fennel
Olive Oil
Salt and Pepper, to taste
Fronds, garnish
Mint, garnish
Balsamic vinegar, optional
1. Peel 4 oranges and cut into bite-size cubes.
2. Salt the oranges and drizzle generously with olive oil. This will allow the salt to bring out the juices in the oranges.
3. Thinly slice the fennel. Use a mandolin if you have.
4. Add fennel with the oranges, toss, and season with more salt, if needed.
5. Plate Orange and Fennel salad.
Garnish:
Drizzle good quality “syrup-like” balsamic vinegar
Fennel fronds
Mint
How to Make Best Tuscan Flatbread
Tuscan Grape Focaccia is a rustic snack traditionally made during wine harvest, with grapes that would be discarded. This is what the farmers would feast on to celebrate the end of the season. This traditional dish is called Schiacciata con l’uva which translates to Crushed with Grapes
Serves 8-10
1 Egg White
1/4 Cup Sugar
1/4 Cup Olive Oil
1 1/2 Cups Flour
1 Tablespoon Baking Powder
1/2- 3/4 Cup of White Wine or Water, Enough to Make A Smooth and Workable
1 Pound Grapes*, Halved
1/2 Cup Walnut, Chopped
Zest of 1 Orange
Sugar
Egg Wash (1 Egg Yolk and 1 Teaspoon Water)
Preheat oven to 400 F
1. Mix the egg, sugar, flour, olive oil, baking powder, and enough wine or water to obtain a relatively soft dough. Knead until it is smooth and roll (about ¼ inch thick) out to make a sheet large enough to line a cookie sheet pan.
2. Grease a cookie sheet pan and line the bottom of it with half the dough.
3. Fill the container with about 3/4 of the drained grapes; gently squeeze some between your hands as you add them. Sprinkle sugar, walnuts, and zest over grapes.
4. Roll out the remaining dough to cover the grapes. Try to get the dough to be about the same shape. Place rolled out dough on top of grapes and sealing the edges.
5. Brush egg wash on top of “Schiacciata.”
6. Spread the rest of the grapes on top of the “Schiacciata.” Lightly press them into the dough.
7. Top with a sprinkling of sugar.
8. Bake for about an hour, or until the crust is browned.
9. When it is done, it will be approximately 1 ½” thick; the dough is primarily a container for the grape filling. *You can vary the recipe. Some cooks use considerably more sugar, and others put chopped walnuts within the Schiacciata and sprinkle them over it. Still, others sprinkle anise seeds or rosemary leaves over the Schiacciata. In contrast, walnuts and rosemary are sometimes used together, anise seeds are used alone.
Watermelon Salad Dressing with Honey | Simple & Easy | Summer
Easy homemade Watermelon Salad Dressing with honey for summer will compliment any green salad or fruit salad. Simple Watermelon salad dressing is packed full of sweet flavor from the watermelon and honey. Watermelon Salad vinaigrette dressing will brighten up any salad.
Watermelon Salad Vinaigrette
2 Cups Watermelon, Cubed
6 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Juice of 1 Lemon
1 Tablespoon Dijon Mustard
1 Teaspoon Honey Salt and Pepper
1. Puree watermelon cubes in a food processor until they reach a uniform texture.
2. Add the remaining vinaigrette ingredients and mix well.
3. Serve over a green salad or fruit salad mix.
Italian Peach Tiramisu Dessert | Easy | Delicious
Sweet Peach Tiramisu
Makes 4 Individual Dessert Martini Glasses
½ Cup Mascarpone Cheese
½ Cup Homemade Ricotta Cheese
1 Teaspoon Vanilla
4 Tablespoons Sugar, divided 3 and 1 Tablespoons
½ Cup Whipping Cream
2 Cups Peach Nectar or ½ Cup Peach Liqueur with 1 ½ cup peach nectar or juice
1 Package of Ladyfinger Biscuits
2 Large Peaches, Pits Removed and Cut into Thin Slices Mint Leaves, For Garnish
4 Martini Glasses or other glass dishes suitable for serving the individual desserts
Making the Mascarpone Cream:
1. In a large mixing bowl, combine mascarpone and ricotta cheese, 3 Tablespoon sugar and vanilla. Stir until well combined and smooth. Set aside.
2. In another large mixing bowl, add whipping cream and 1 Tablespoon sugar until it forms stiff peaks.
3. Add whipped cream to mascarpone/ricotta cheese and gently fold in until combined – do not over mix.
Assembling Peach Tiramisu:
1. In a shallow bowl, add peach liqueur and dip ladyfingers in just enough to moisten them. Ladyfingers can be broken as necessary to fit martini glasses as you build peach tiramisu.
2. Spoon a small amount of mascarpone cream into the bottom of each Martini glass.
3. Add a layer of ladyfingers
4. Add a layer of peach slices.
5. Repeat this process with another layer of each, ending with sliced peaches on top. Reserve a little bit of ricotta/mascarpone filling and 4 peach slices.
6. Refrigerate and let rest for at least 2 to 3 hours. This will give biscuits time to soften and absorb peach flavors.
7. Garnish with a dollop of cream, peach slices and mint leaves (optional).
Pasta all’ Amatriciana | Pantry Staples | Dinner Hero
Pasta all’ Amatriciana
Serves 4 – 6
3 ounces pancetta (about ½ inch thick if cutting from the round), finely chopped
8 garlic cloves, thinly sliced
1/2 teaspoon red pepper flakes
1 14½-ounce can whole peeled tomatoes
1-ounce parmesan cheese, grated
2-3 Tablespoons Olive Oil
1-pound spaghetti Salt and pepper, to taste
1. In a sauté pan over medium heat, add the pancetta and cook until golden-brown and crisp. Once cooked, using a slotted spoon, transfer pancetta onto a paper towel-lined plate and set aside.
2. Return the sauté pan to medium heat and add the garlic and cook, stirring often, until light golden brown.
3. Add red pepper flakes and cook until fragrant, about 30 seconds.
4. Add tomatoes and begin to break up the tomatoes into small pieces. Cook the tomato sauce for 5 – 7 minutes until most of the liquid is absorbed.
5. Meanwhile, in a large pot, bring 2 quarts of water and 2 tablespoons of salt to a boil. Stir in spaghetti and continue to cook stirring often until shy of al dente, about 9 minutes depending on the brand of spaghetti. Once pasta is cooked, reserve 1 ½ cups of pasta water and strain spaghetti.
6. In sauté pan, add spaghetti and pasta water. Continue to toss the spaghetti in the sauce to coat spaghetti and continue cooking pasta for 5-6 minutes or until all the pasta water is absorbed and pasta is cooked. Add parmesan cheese. Olive oil and Pancetta to spaghetti and evenly distribute. Season with salt, pepper.
7. To serve, garnish with parmesan cheese, and drizzle with olive oil.
Note: Traditionally this dish is made with Guanciale and Pecorino cheese. For the simplicity of Pantry COVID cooking, we are using Pancetta and Parmesan cheese.
Breakfast Smoothies with Oats
Start your day with one of these deliciously thick and creamy Oat milk Breakfast Smoothie. It is healthy, delicious, and super quick to make! It will leave you feeling full. The best part is there is no sugar, lots of fiber, and will give you energy throughout the morning.
Calming Blueberry Smoothie
1 Cups Blueberries, Fresh or Frozen
1/2 Ripe Banana
1/2 Cup Liquid, Dairy, Non-Dairy or Coconut Water
1/4 Cup Walnuts
1/4 Cup Oats
3 Medjool Dates, Pitted
1. Put all ingredients in a blender and blend until smooth. If a thinner consistency is desired, add more milk.
2. Pour into a cold glass and enjoy!
—-
Apple Goodness Breakfast Protein Shake
8 Ounces Milk, Dairy or Non-Dairy
1/2 Apple, Chopped
1/2 Cup Ice
3 Medjool Dates, seedless
1 Tablespoon Ground Flax Seed
1 Tablespoon Almond Butter
1 Teaspoon Ground Cinnamon
1 Teaspoon Vanilla Extract
1. In a blender, add all ingredients and blend until smooth. If a thinner consistency is desired, add more milk.
2. Pour into a cold glass and enjoy!
