Side Dishes
Italian Stuffed Peppers
Easy Italian Stuffed Peppers is a delicious & cheesy dish that is sure to become a staple in your family’s dinner rotation. The Easy Cheesy Italian Stuffed Peppers recipe is packed with flavor and is simple to create. So, let’s get started!
Cheesy Italian Stuffed Peppers
Serves 4 – 6
4 bell peppers (red, yellow, or green), sliced horizontally and free from seeds
1 onion, diced
4 cloves garlic, minced
3 Carrots, diced
3 Celery Stalks, diced
1 lb. ground meat of choice, beef, chicken, or turkey
1 can (14.5 oz) diced tomatoes
1 cup rice, cooked
1 cup Ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 Tablespoon Italian seasoning, dried
Salt and pepper to taste
Preheat the oven to 400 degrees
- In a large pan over medium-high heat, add the diced onion and minced garlic to the pan and cook until the onion is soft and translucent about 3 – 5 minutes.
- Add celery and carrots and continue to cook until vegetables are soft.
- Add the ground beef or turkey and cook until browned.
- Add 1 can of diced tomatoes for about 5 minutes.
- Stir in the cooked rice, Ricotta cheese, ½ cup mozzarella cheese, Italian seasoning, and salt and pepper to taste.
Prepare the Peppers
- Cut the bell peppers in half and remove the seeds and membranes. Place in a baking dish.
- Once the filling is ready, spoon the filling into each of the Bell Pepper cavities.
- Sprinkle shredded Mozzarella on top of each Bell Pepper.
- Cover the Stuffed Bell Peppers with oil-sprayed aluminum foil.
- Place the Stuffed Bell Peppers in the oven and bake for 20 – 30 minutes or longer if the filling is cold or from the freezer.
- Remove the foil for the last 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with Fresh Parsley and serve the stuffed peppers.
Chicken Piccata
Chicken Piccata is a classic Mediterranean dish that is an easy delicious restaurant-quality dish you can make at home that will impress your family and friends.
Chicken Piccata
4 servings
2 Chicken Breasts, skinless, boneless, or Chicken Tenders
½ Cup Flour
Olive Oil
Salt And Pepper
4 Garlic Cloves, minced
4 Tablespoon. Butter, cut into pieces
⅓ Cup White Wine, dry
2 Tablespoon Fresh Lemon Juice
1 Tablespoon Capers, drained
Garnish
Parsley, finely chopped
Lemon Wedges
- Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less). Season lightly with salt and pepper.
- Place a sauté pan over medium-high heat with a few tablespoons of olive oil.
- While the oil is heating, place flour on a plate and add a few pinches of salt and pepper and lightly mix to incorporate.
- Place each chicken cutlet in the flour and toss to coat both sides. Shake off any excess flour and transfer to the hot sauté pan. Continue to do this until all four pieces of chicken are in the pan.
- Continue to cook the chicken cutlets, without moving them, until golden browned underneath. Turn over and cook on the other side just until the chicken is golden brown. Transfer to a paper-lined plate and set aside.
- In the sauté pan, add garlic and butter to the sauté pan and continue to cook for about 2 minutes, stirring often and reducing heat if needed to keep the garlic from burning.
- Once the butter is melted, add the wine and lemon juice. Stir to evenly incorporate the butter mixture. If you prefer more sauce and or thicker sauce, add about 1 tablespoon of the leftover flour mixture as well as about ½ cup water. Continue to stir to help create a creamy thick sauce.
- Once all the ingredients are evenly incorporated, return the chicken to the sauté pan and cover. Continue to cook until the chicken reaches an internal temperature of 165 degrees.
- When the chicken is cooked, remove the sauté pan from heat, stir in parsley and capers into the sauce, and taste for salt.
- Transfer chicken and sauce to a platter and top with parsley and a lemon wedge.
Note: Chicken piccata is a flavorful dish, so it should be accompanied by side dishes that will contrast and balance the flavors. This could include a light green salad and a mild rice or pasta dish.
Bacon Brussels Sprouts
Serves 4 – 6
1 pound of Brussels Sprouts, trimmed and halved
2 Tablespoons Olive oil
½ teaspoon Salt
8 oz Bacon, diced
1 Onion, diced
4 Garlic Cloves, minced
¼ cup Parmesan Cheese, grated
2 Tablespoons Balsamic Vinegar
2 Tablespoons Parsley, finely chopped
Salt and Pepper, to taste
Lemon Wedge, optional
Preheat the oven to 425 degrees
- On a baking sheet, place the prepared Brussels Sprouts, Olive Oil, and Salt and toss to evenly incorporate. Place Brussels Sprouts cut side down on the baking sheet. Place in the oven for 20-30 minutes or until the cut side is golden brown.
- In a medium-sized frying pan over medium-high heat, add bacon and sauté until cooked. Once cooked, using a slotted spoon, remove the bacon and place it on a paper towel and set aside.
- In the same frying pan, keep only about 2 tablespoons of the bacon fat. Add Onion and garlic to the pan and continue to cook until the onions are soft. Set aside.
- In a bowl, add the cooked Brussels Sprouts, Bacon, Onion, Parmesan Cheese, Balsamic Vinegar, Parsley, and Salt and Pepper, to taste. Toss to evenly incorporate.
- Serve and enjoy!
Cauliflower Side Dish Recipes
These are 2 of the Best Cauliflower Recipes that I make for my family. They are Fail-Proof Easy Cauliflower recipes that come out Perfect every time. If you are looking for a stress-free Easy recipe that you can add to your Holiday Dinner Side Dish Menu or want to change up your routine nightly side dishes, then you need to try these!
Baked Cauliflower
Serves 4 – 6
1 head of Cauliflower
1 (12 oz) Bag of Frozen Corn, thawed
4 Eggs
¾ Cup of Milk
1 Cup of Heavy Cream
½ Cup Butter, melted
⅓ Cup Flour
1 teaspoon Baking Powder
1 teaspoon Salt
½ teaspoon Pepper
Garnish
Fresh Chives, minced
Preheat the oven to 350 degrees
- Place a pot filled with salted water over medium-high heat to boil.
- Separate the cauliflower florets from the stem.
- Once the water is boiling, add the Cauliflower Florets to the salted water and cook for about 3 minutes.
- Drain the Cauliflower and set aside.
- In a blender add the remaining ingredients. Blend until all the corn is pureed.
- In a greased 9 x 13 pan, add the drained cauliflower and blended corn puree. Make sure all the cauliflower is covered.
- Garnish with fresh chives and cracked pepper.
- Place in the oven to cook for 35 – 40 minutes or until golden brown on top.
- Cool before serving and enjoy!
Cauliflower Antipasto
Serves 4 – 6
1 head of Cauliflower
1 Red Pepper, Roasted and diced
½ cup Kalamata Olives
¼ cup Fresh Parsley, chopped
1 Lemon, Zest
Salt and Pepper to taste
- Place a pot filled with salted water over medium-high heat to boil.
- Separate the cauliflower florets from the stem.
- Once the water is boiling, add the florets to the salted water and cook for about 5 – 7 minutes or until the cauliflower is to your liking.
- Drain the Cauliflower and place it in an ice-cold water bath to stop from cooking. When the Cauliflower is cooled, drain again to remove all water.
- Once the Cauliflower is cool and drained, add it to a large bowl. Add the Red Peppers, Olives, Parsley, Lemon Zest Dressing, and Salt and Pepper. Mix to evenly coat the Cauliflower with all the ingredients.
- If serving this as a salad, it can be placed in the refrigerator to chill or kept at room temperature for a side dish.
- Enjoy!
Dressing
½ cup Olive Oil
1 Lemon, juiced (about 3 Tablespoons)
1 Tablespoons Mustard
1 teaspoon Salt
½ teaspoon Pepper
- Place all in a bowl and whisk until emulsified.
Cheesy Artichoke and Chicken Tart
Serves 4 – 6
1 sheet Puff pastry, thawed
1 Egg, beaten (use some for puff pastry and use the rest for filling)
½ cup Ricotta cheese
4 oz Mozzarella, shredded
¼ cup Sour Cream
1 Tablespoon Fresh Herbs of choice, Parsley, Thyme, Oregano, Chives, chopped, plus garnish
1 teaspoon Salt
½ teaspoon Pepper
½ cup – 1 Cup Chicken, shredded or cubed
1 – 14 oz can Artichoke hearts, canned, quartered
1 Tablespoon Capers, drained
Parmesan, finely grated (optional)
Preheat the oven to 425 degrees
- Place a sheet of puff pastry on a piece parchment paper, each about the same size. With a rolling pin, lightly press the puff pastry to even the dough out. Using a paring knife, gently score a 2-inch border around edges of the puff pastry. Brush the outside border of the puff pastry with the egg wash. Transfer the puff pastry to the baking sheet pan.
- In a bowl, add the remaining Egg, Ricotta Cheese, Mozzarella Cheese, Sour Cream, Chopped Herbs, Lemon Zest, Salt And Pepper and thoroughly mix to incorporate.
- Place all the cheese filling in the center of the puff pastry. Using an off-set spatula, evenly spread the cheese filling inside the border. Ensure that the outside border has only the egg wash on it.
- On top of the cheese filling, add the artichokes, chicken and capers.
- Place in the oven and cook for until the bottom and top of pastry is golden brown, about 30 minutes.
- Remove from the oven and let cool for about 5 minutes.
- To finish off the Cheesy Tart, garnish with Parmesan Cheese, Fresh Parsley, Drizzle of Olive Oil, and Finishing Salt.
- Transfer to a cutting board, cut into pieces, and serve.
Ultimate Stuffed Shells
Easy Oven Baked Stuffed Shells Cheesy Goodness is a go-to for a great dinner. Stuffed shells are one of the easiest traditional Italian dishes to make. The ingredients are pantry and fridge basics plus this Ultimate Oven Baked Stuffed Shells is Make Ahead Recipe friendly. Topped off with Extra Cheesy Goodness is always a hit! Let me show you how simple this dish comes together.
Ultimate Oven Baked Stuffed Shells
Yields about 30 shells
1 box Pasta Shells
2 lb Ricotta Cheese
2 Eggs
½ cup Parsley, chopped (reserve 2 Tablespoons for garnish)
1 cup Parmesan Cheese, grated (reserve 1/3 cup for topping)
2 cups Mozzarella, shredded (reserve 1 cup for topping)
2 -15 oz cans of Tomato sauce of choice
1 teaspoon Each of Garlic Powder, Onion Powder, Oregano, and Salt
½ teaspoon Pepper, ground
Equipment: #24 scoop (about 2 Tablespoons)
Preheat the oven to 375 degrees
- To cook shells: bring a large pot of water to a boil. Once the water is boiling, add Salt and Pasta Shells. Stir a couple times and place a lid on the pot and turn off the heat. Let sit on the stove for about 8-10 minutes. Drain, rinse in cold water, and set aside until ready to use.
- Prepare the filling: In a bowl, mix Ricotta, Egg, Parsley, Parmesan Cheese, Salt, and Pepper. Mix by hand until a creamy consistency is reached. Add 1 cup of Mozzarella and mix by hand and mix to evenly incorporate. Set aside until ready to use.
- Prepare sauce: To the Tomato sauce, add garlic Powder, Onion Powder, Oregano, Salt, and Pepper. Mix to evenly combine. Set aside until ready to use.
- Prepare Stuffed Shells: Line a baking pan with a layer of tomato Sauce.
- Using a scoop, fill each of the shells with the ricotta mixture. Place each shell open side up. Continue until all the shells are filled.
- Once all the shells are filled, add the desired amount of tomato sauce on top of each shell. At this point, you can freeze the shells for another meal.
- Cover the baking dish with foil and place in the oven to bake for 30 minutes or until the sauce is bubbling. Remove the foil and add the desired amount of Mozzarella on top and continue to bake until the cheese is melted. This should take about 5 minutes.
- Allow the stuffed shells to cool for about 10 minutes before serving. Garnish with Parmesan Cheese and fresh chopped Parsley.
Pairs perfectly with Garlic Bread!
Creamy Cauliflower Soup
This ULTIMATE Creamy Oven Roasted Cauliflower Soup is the best for a cozy dinner. It is an EASY Creamy Cauliflower Soup that is Healthy and Nutritious. The BEST PART is all cooked on a sheet pan for EASY cleanup. Oven Roasted Cauliflower Soup has so much FLAVOR from the Caramelized Roasted Cauliflower and Onions as well as the Roasted Garlic.
Roasted Cauliflower Soup
Yield 4 servings
1 Head of Cauliflower, cut into small pieces
1 Onion, 2” slices
1 Garlic Head or 2 cloves of Garlic, minced
1-2 Tablespoons Olive Oil
1 Quart Broth, Chicken or Vegetable
1 Cup Heavy Cream
Salt and Pepper to taste
Garnish
Croutons
Fresh Thyme
Chives, chopped
Olive Oil, drizzle
Preheat oven to 425°F.
- On a baking sheet, add Cauliflower florets, Onions, salt, and enough Olive Oil to coat the vegetables. Evenly spread the Cauliflower mixture evenly onto the baking sheet and bake for 30 – 45 minutes, or until golden and caramelized. Optional, slice the top part of a Garlic Head and drizzle with olive oil and salt. Place the Garlic Head on a piece of aluminum foil and tightly wrap it. Place the Garlic on the baking sheet with the cauliflower mixture.
- Using a blender, add the roasted Cauliflower mixture, a few of the Roasted Garlic Cloves, Heavy Cream, and add some Broth (depending on how large the blender container is). Begin to blend until smooth. If the soup is too thick to blend, add more broth.
- When ready to serve, reheat the soup and taste for salt and pepper.
- Garnish with Fresh Herbs, Croutons, and drizzle Extra Virgin Olive Oil.
Chicken Puttanesca
The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it’s nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.
A one-pot, quick, and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea Puttanesca also makes for the perfect side dish to chicken breast.
Chicken Puttanesca
Serves 4 – 6
Olive Oil, as needed
4 chicken breasts, seasoned with salt and pepper (or chicken of choice)
1 Onion, sliced
2 Garlic Cloves, Minced
4 – 5 Anchovy Fillets
1 Tablespoon Tomato Paste
1-28-Oz Can Tomatoes, Diced
1-16 oz Jar of Marinated Artichoke Hearts, drained
½ Cup Kalamata Olives
½ Cup Sun Dried Tomatoes
4 Tablespoons Capers
¼ cup Fresh Parsley, Chopped
1 teaspoon Thyme, fresh
1 teaspoon Oregano, fresh
½ teaspoon Red Pepper Flakes
Salt And Pepper to Taste
1 Lemon, plus extra lemons for garnish
- In a sauté pan, add olive oil. Once the oil is hot, add chicken breasts. Continue to cook until each side is golden brown. Don’t worry if the chicken is not cooked through. Once golden brown, remove from the sauté pan and set aside.
- Add a little more olive oil to the sauté pan. Add Onions, Garlic, and Salt. Sauté until onions are translucent.
- Add Tomato Paste and Anchovies and evenly incorporate with onions.
- Add the can of diced Tomatoes, Kalamata Olive, Sun-Dried Tomatoes, Artichokes, Capers, and Red Pepper Flakes.
- Return the Chicken Breast to the Tomato sauce. Cover and continue to cook until the Chicken is thoroughly cooked about 20 minutes. This can also be placed in the oven to finish cooking.
- When ready to serve, add fresh herbs, and lemon juice. season with salt and pepper to taste.
- Place Orzo on a plate and add Chicken Puttanesca on top. Add a lemon wedge on the side.
Directions for Orzo
2 ½ cups orzo
1 quart of broth
1 cup water
2 tablespoon salt or desired amount
- Add all ingredients to the rice cooker and follow the manufacturer’s directions.
Easy Ratatouille
Ratatouille is a classic stew made from the summer harvest of vegetables. This is a perfect meal as everything is made in one pot. Easy Ratatouille is a colorful combination of tomatoes, eggplant, garlic, onion, zucchini, bell pepper, and fresh herbs. A perfect way to display your garden harvest. Ratatouille can be served in so many ways. It can be the main meal, served as a side dish with grilled steak, oven-roasted chicken, used as a filler for crepes, omelets, or just a fantastic-tasting vegetarian dish with a side of fresh bread. The possibilities are endless.
Easy Ratatouille
Serves 4 – 6
Olive Oil, as needed
4 Small Zucchini. cubed
2 Small Eggplants, cubed
4 Large Ripe Tomatoes, seeded and cubed
1 Onion, diced
2 Bell Peppers, cubed
3 Garlic Cloves, minced
1 Tablespoon Tomato Paste
1/2 Cup Liquid, i.e. Broth, Wine Or Water
Optional
Capers
Kalamata Olives
Fresh Herbs, i.e. Basil, Oregano, Parsley
- In a sauté pan over medium-high heat, add 2 tablespoons olive oil. Add zucchini to the sauté pan with some salt. Cook for about 5 minutes. Once the zucchini is cooked, place it in a large bowl and return the sauté pan back to the stove.
- Repeat this process for the Eggplant and Tomatoes.
- Add a little bit of Olive Oil, Onions, Garlic, and Salt to the sauté pan. Cook for a couple of minutes and then add the Bell Peppers. Continue cooking for about 5 minutes.
- Add Tomato Paste and cook for a minute or so to evenly incorporate throughout the vegetables.
- Add the rest of the cooked vegetables and add to the sauté pan. Gently stir to evenly incorporate and continue to finalize the cooking process for a few more minutes. Taste for Salt and Pepper.
- When ready to serve, add to your plate and garnish.
Zucchini Fritters
EASY Zucchini Fritters are a quick dinner. Common Zucchini questions people ask me is, why are my Zucchini Fritters falling apart? Are Zucchini Fritters healthy? How do you keep Fritters crispy? What can I serve with Zucchini Fritters? Why is my Zucchini dish watery? These EASY Zucchini Fritters are a QUICK HEALTHY DINNER that is unbelievably easy to make, low carb, and a great way to sneak in some veggies! In this video, I will be answering all these questions.
Zucchini Fritters
Serves 4 – 6
1 pound Zucchini, grated
10 oz bag of Riced Veggies, drained
1 Carrot, grated
½ Bell Pepper, diced
½ small Onion, diced
¼ cup Flour
¼ cup grated Parmesan
1 large Egg, beaten
2 cloves Garlic, minced
Salt and Pepper to taste
Olive Oil, for frying
- Place grated zucchini and rice veggies in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain the zucchini completely.
- In a large bowl, combine all the ingredients and season with salt and pepper, to taste.
- Heat olive oil in a large skillet over medium-high heat.
- Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
- Garnish with Sour Cream and serve immediately.
Zucchini Parmesan
Eggplant Parmesan is a classic Italian dish but this same concept can be applied by using zucchini. The zucchini creates a tenderness to the dish, and it is surprisingly light, and only uses a handful of ingredients to make. This breaded Zucchini Parmesan is fried until crispy and baked in a casserole dish with layers of marinara sauce and mozzarella cheese. The preparation takes a little bit of time before you assemble it in the casserole dish and bake it, but the effort is so well worth it.
This is one of my favorite ways to make use of the abundance of summer garden zucchini I have in my garden. A simply delicious way to use zucchini.
Easy Zucchini Parmesan
Serves 4 – 6
3 Zucchini (Amounts will vary depending on the size of the zucchini)
Parmesan Cheese, as the desired amount
Mozzarella, shredded, as the desired amount
Breadcrumbs, as needed
Eggs, as needed
Olive Oil for frying, as needed
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 the oven to 400 degrees
- Cut zucchini lengthwise about ½ inch thick. Place an even layer of slices on a baking sheet. Once all zucchini are sliced, lightly sprinkle salt on each slice. Let sit for 5-10 minutes to draw out excess water. Once drained, pat each slice to dry off and set aside.
- Prepare the ricotta mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
- Prepare the sauce mixture by adding all the ingredients in a bowl and thoroughly mix to combine. Set aside until ready to use.
- Optional step: Have a sauté pan over medium-high heat with enough olive oil to coat the bottom of the pan. (Add more oil as needed throughout the cooking process.) Prepare a shallow pan with a few eggs, salt, and pepper. And another pan with Italian seasoned breadcrumbs. Place each slice of zucchini first in egg wash, then breadcrumbs, and then place in a sauté pan until both sides are golden brown. Place on a paper towel to drain off any excess oil.
Assemble
- In a baking dish, add enough sauce to coat the bottom. Add the first layer of Zucchini.
- Evenly add a thin layer of Tomato Sauce.
- Dollop a couple of spoonful’s of Ricotta Mixture across the first layer.
- Sprinkle a layer of Parmesan Cheese.
- Add a layer of Mozzarella Cheese.
- At this point, the second layer of zucchini will be placed. This layer will place the zucchini in the opposite direction of the first layer.
- Repeat steps 2 through 5.
- If the baking dish used is deep, and there is enough zucchini, a third payer can be created. For this layer, place the zucchini in the same direction as the first layer.
- Top the final layer with Tomato Sauce only.
- Before placing the zucchini in the oven, have a piece of aluminum foil ready that has been sprayed with cooking spray. This will prevent anything 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 it in the oven.
- The cooking time will vary depending on the depth of the zucchini parmesan. Generally, 50 – 60 minutes for a 2-layers and 1 hour to 1 hour and 15 minutes for a deeper dish zucchini parmesan.
- You will know when the zucchini is ready when it is bubbly around the edges. At this point, remove the foil from the baking dish, sprinkle with more mozzarella and parmesan cheese and place back in the oven long enough to melt the mozzarella cheese.
- Finally, remove from the oven and let cool for about 10 minutes for the zucchini parmesan to set.
Stuffed Zucchini
What can you do with zucchini? This Stuffed Zucchini recipe makes for a great side dish or as a main dish for an easy and delicious dinner. Everyone tells me that this is the best stuffed zucchini dish they have eaten. It reminds them of lasagna. Plus if there is any leftovers, you can add them to other ingredients for easier meal prep. This is going to be your new favorite stuffed zucchini recipe.
Stuffed Zucchini
Serves 4 – 6
Ingredients
4 Zucchini
1 pound Ground Meat of choice
For the vegetarian option use 1 pound of finely chopped mushrooms
1 small onion, diced
2 Garlic Cloves, minced
Ricotta Filling
15 oz Ricotta Cheese, drained
½ Cup Parmesan Cheese, grated
2 Eggs
2 Tablespoons Fresh Parsley, finely chopped
or 1 teaspoon Italian Seasoning
- Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.
Tomato Sauce
14 oz can Whole Peeled Tomatoes
plus ¼ cup water used to rinse out can/Jar with
2 Garlic Cloves, crushed
1 teaspoon each of Onion Powder, Oregano, and Salt
½ teaspoon Pepper
- Place all ingredients in a bowl and mix to evenly incorporate. Set aside until ready to use.
Preheat oven 400
- Cut Zucchini in half lengthwise keeping the ends intact. Remove the inside flesh of the zucchini using a spoon. Keeping ¼ inch border. Set each half in a baking dish.
- When all halves are hollowed out, drizzle olive oil in each half, evenly spread, and lightly salt. This will prevent zucchini from drying out when in the oven.
- Place in oven to prebake for 15 minutes or until boats are soft. Note: This step can be eliminated making the overall cooking time 45 minutes.
- In a sauté pan, add a few tablespoons of olive oil, add onions and garlic.
- Once onions are soft, add ground meat and continue to cook until all the meat is almost cooked.
- Dice the zucchini pulp and add to the meat mixture and cook for 5 minutes or until the zucchini is soft. Add salt and pepper as needed.
- Add 1 cup of tomato sauce or enough to coat and hold the cooked meat mixture together.
Assemble Zucchini Boats (The amount will vary depending on the size of the zucchini)
Preheat the oven to 400 degrees
- Add a tablespoon or so of ricotta filling evenly into the hollowed-out zucchini.
- Add meat filling and press into ricotta so that it does not fall out of the zucchini.
- Spoon sauce over the top of each filled zucchini.
- Cover the baking dish with foil and place back in the oven for about 20 minutes or until the sides are bubbling.
- During the last 5 minutes of cooking, remove foil and add grated mozzarella on top of each zucchini and continue to cook until the cheese is melted.
Baked Eggs & Sweet Potato Hash
It is always fun having breakfast for dinner and Baked Eggs & Sweet Potato Hash is an EASY Breakfast to make. When you learn how to make sweet potato hash with eggs, you are going to be making it all the time for a quick and nutritious dinner. This is a very flexible hash that you can add any vegetables you have left overs or don’t have enough to make a recipe with. Imagine the possibilities!
Breakfast Hash
Serves 4 – 6
1 lb Sweet Potatoes, diced
½ lb Brussels Sprouts, quartered
1 lb Mushrooms, diced
1 Bell Pepper, diced
½ Onion, diced
4 cloves of Garlic, Minced
4 oz Gruyere Cheese, shredded
4 Eggs
Garnish
Balsamic Glaze
Scallions
Red Pepper Flakes
Salt & Pepper to taste
Sour Dough Bread, sliced and toasted
- In a large sauté pan with high sides, on medium-high heat, add a few tablespoons of olive oil. Add the diced sweet potatoes in an even layer so that they cook evenly. Cook for about 5 minutes on each side or until golden brown on each side.
- Add Onions, Bell Peppers, Brussel Sprouts, Mushrooms, and Garlic and continue to cook until it is all cooked. This time will vary depending on the size of the diced vegetables. Note: I like to add ½ cup Water to create a steam and cook covered.
- Create wells in the cooked vegetables and place each egg into each well. Add grated cheese, salt and pepper over the eggs and cooked covered.
- Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.
Cauliflower & Lemon Pasta
Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.
EASY Roasted Cauliflower & Lemon Pasta
Serves 4 – 6
1 lb Orecchiette Pasta, cooked
1 Head Cauliflower, florets separated
Olive Oil and Salt and Pepper to coat
2 Tablespoons Olive Oil
½ Onion, finely dice
4 Garlic Cloves, minced
½ – 1 Cup Pasta Water
½ Cup Parmesan Cheese, grated
1 Lemon, juice and zest
2 Tablespoons Butter
1 Tablespoons Capers
¼ – ½ teaspoon Red Pepper Flakes
Fresh Parsley, chopped
Preheat the oven to 425 degrees
- Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
- Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
- In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
- Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
- Remove from heat and add Parsley and Lemon Zest.
- Season with salt and pepper.
- Serve!
Eggplant Rollatini
If You Have Eggplant Make This EASY Side Dish. EASY Stuffed Eggplant Rollatini is one of my favorite Eggplant dishes to make. I love it as a side dish as well as the main dish. It also makes for the PERFECT appetizer. Eggplant Rollatini is so creamy with the combination of the ricotta and mozzarella cheese and the lemon gives the eggplant a fresh spring taste. You will love how easy and delicious this is!
EASY Stuffed Eggplant Rollatini
Serves 4 – 6
2 Large Eggplants
1 ½ cups marinara tomato sauce
15 oz container of Ricotta Cheese
1 Cup Mozzarella Cheese. Grated, plus additional for topping
¼ Cup Parmesan Cheese, grated
1 Egg
1 Lemon (zest and juice)
1 Tablespoon Italian Seasoning
½ tsp Salt
Italian Parsley, fresh rough chop for garnish
Preheat the oven to 350 degrees
- Slice eggplant into 1/2-inch vertical slices and place on an oiled baking sheet. Once all the sliced eggplants are on the baking sheet, drizzle or brush a little more olive oil on each top piece of eggplant and sprinkle salt. Bake for 20 minutes or until eggplant is pliable. Once cooked, remove the eggplant from the oven and leave it to cool for a few minutes.
- In a mixing bowl, add Ricotta, Mozzarella, parmesan, Egg, Lemon zest and juice, Italian seasoning, and salt. Mix until all evenly incorporated.
- In a baking dish, line the bottom with about one cup of tomato sauce.
- Place an eggplant slice on your workbench and using a spoon, scoop out the cheese mixture and place it on the eggplant slice. Spread it evenly to cover most of the eggplant. Leave about 2-inches on the closing end of the eggplant.
- Roll the eggplant slice toward the closure part that has no filling. The filling will begin to spill on the sides and push toward the end of the eggplant.
- Place the eggplant, seam side down, in your baking dish. Continue doing this until all the eggplants are filled.
- Top each eggplant roll with tomato sauce. If the tomato sauce is not seasoned, sprinkle salt and pepper on top to give the sauce some seasoning.
- Top each roll with additional mozzarella cheese.
- Cover with foil and bake for about 20 min or until the sides are bubbling.
- Option, you can remove the foil and place the dish back in the oven under the broiler until the mozzarella cheese is golden brown.
- Garnish with fresh parsley
- Serve as the main entrée, with a side salad or meat or vegetable of your choice
EASY Spaghetti Squash
EASY Stuffed Spaghetti Squash is an EASY complete dinner. Spaghetti Squash can be virtually stuffed with ANYTHING. In this video, I use up some leftover bits and pieces of vegetables. You can add meat or make it completely vegetarian. This is the EASIEST stuffed Spaghetti Squash to make. Not only is this a TASTY Spaghetti Squash but an EASY dinner recipe.
Serves 4 – 6
1 Spaghetti Squash, halved and clean
1 Onion, diced
4 Cloves Garlic, minced
2 Carrots, diced
2 Celery Stalks, diced
1 Bell Pepper, diced
1 lb Ground Meat, I used Turkey
1 lb Mushrooms, diced
1/3 cup Parmesan Cheese, grated
1 cup Mozzarella, grated (plus extra for the top)
1-2 cups Tomato Sauce
Parsley for Garnish
Salt and Pepper, to taste
Optional – I used 4 oz of Mascarpone just to use this up.
Preheat Oven 350 degrees
- Carefully cut Spaghetti squash in half vertically and scoop out all the seeds.
- Drizzle the inside of the Spaghetti Squash with olive oil and evenly coat as well as salt and pepper the insides.
- Place cut side down on a baking sheet and cook until the squash is soft about 45 minutes. This time may vary depending on the size of the squash.
- In a saucepan over medium-high heat, add s few tablespoons of olive oil. Once hot, add onions and garlic and sauté for a few minutes.
- Then add the carrots, celery, and bell peppers. Continue to cook until the vegetables are soft about 3 – 5 minutes.
- Add Ground Meat and begin to break up into small pieces as it cooks. You can void this step if making this dish vegetarian.
- Add Mushrooms and continue to cook until all is completely cooked.
- At this point, the heat can be turned off and the cheeses can all be added and fully incorporated. Also, season with additional salt and pepper.
- When the Spaghetti Squash is cooked, allow it to cool before handling and using a fork to scrape the strands apart.
- Fill the Spaghetti Squash with the filling. Spoon over Tomato Sauce and sprinkle additional Mozzarella Cheese.
- Place back in the oven and cook for about 20 minutes to heat up everything and have the cheese melted on top.
- Garnish with Fresh Parsley and serve!
How To Make The Creamiest Risotto
Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.
How To Make The Creamiest Risotto
Serves 4 – 6
2 Tablespoon Butter, divided into 2
1 small Onion, finely diced
1 cup Arborio Rice
¼ cup White Wine
4 cups Broth, Vegetable
1 cup Peas, frozen
1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers
4 oz Mascarpone
½ cup Parmesan Cheese, grated
2 Tablespoons Parsley, chopped
Salt, to taste
- Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
- In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
- Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed, should only take about 1 minute.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
- Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.
Healthy Chickpeas Dinner
Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.
One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes
Serves 4 – 6
2 Tablespoon Olive Oil, optional
1 Onion, diced
4 Garlic Cloves, minced
1 cup Carrots, cut on the bias
1 cup Celery, cut on the bias
1 cup Brown Rice, uncooked
1 ½ cup Strained tomatoes or Passata
4 cups Broth or Water, if using water add more seasonings of choice
1 – 15 oz Can Chickpeas, cooked
1/4 Teaspoon Red Pepper Flakes, Optional
Salt and Pepper to taste
8 oz Fresh Spinach
Garnish:
¼ cup Parsley, finely chopped
Juice of a Lemon, to taste
Drizzle of Olive oil
- In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
- Add carrots and celery and cook for 2-3 minutes.
- Add rice and cook for a few minutes to toast the rice.
- Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
- Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
- When ready to serve, garnish with parsley, lemon wedge, and olive oil.
Easy Spring Salad
This SIMPLE Mediterranean-style salad is not only packed with flavor but is so easy to make. Even the dressing is SIMPLE with just lemon and olive oil. Another GREAT thing about this dish, is that it can be made ahead. The EASY Bean Salad gets better as it sits so that all the flavors can marry together. This EASY Italian White Bean Salad can be made ahead for lunch, served as a side dish, or hearty enough for the main meal.
Serves 4 – 6
2 – 15 oz cans White Beans (cannellini), drained and rinsed well
1 English Cucumber, diced
10 oz container Cherry Tomatoes, halved
1 Small Purple Onion, thinly sliced
1 Bell Pepper, small dice
1 cup Fresh Parsley, chopped
2 – 4 Green Onions, chopped
¼ cup Mint Leaves, chopped
1 Tablespoon Thyme, fresh
1 Tablespoon Oregano, fresh
1 Lemon, zested and juiced
4 – 6 Tablespoons Extra virgin olive oil
2 Garlic Cloves, minced
¼ teaspoon Red Pepper Flakes Salt and pepper, to taste
Garnish:
Parmesan Shavings Bulgarian Feta cheese
1. Place all ingredients in a large mixing bowl.
2. Toss to evenly distribute the dressing. To enhance the flavor of the salad, allow the dressing and herbs to sit for 30 minutes before serving.
3. Place a serving on a place and garnish with cheese. Serve as a side dish or main dish.
Easy Side Dish Herb Potatoes
If you are looking for an EASY side dish to complete your weeknight meals, you NEED to make this SUPER EASY and delicious EASY Side Dish Herb Potatoes. This is a SIMPLE side dish that goes perfectly with so many dishes. The herb potatoes are crispy on the outside, creamy on the inside, and packed with lots of flavors. Let me teach you how easy these are to make EASY Side Dish Herb Potatoes for your next dinner!
6 small to medium size Potatoes, halved lengthwise
2 Tablespoons Olive Oil
6 Cloves Garlic
1 Tablespoon Italian Seasoning, dried
(or 1 teaspoon each of Oregano, Thyme, and Rosemary, dried)
1 teaspoon Paprika
Salt & Pepper to taste
¼ cup Parmesan Cheese, finely grated
2 Tablespoons Fresh Parsley, finely chopped
Finishing Salt
Dipping Sauce
1 cup Greek Yogurt or Sour Cream
2 Cloves Garlic
1 Lemon, Zest, and Juice
Salt & Pepper to taste
Preheat oven to 350 degrees
1. Fill a stockpot halfway with water, potatoes and season generously with salt. Bring to a boil and cook for 5 minutes. Once cooked, strain potatoes and let sit in a colander to air dry.
2. In a bowl, add Olive oil, Garlic, Italian Seasoning, Paprika, Salt, and Pepper and whisk to evenly incorporate.
3. Add air-dried potatoes to the bowl and evenly coat all the potatoes with seasoning mix.
4. Place potatoes cut side down on a baking dish and bake in the oven for about 30 minutes or until potatoes are cooked. The cooking time will vary on the size of the potatoes.
5. While the potatoes are cooking, make the dipping sauce for the potatoes. Add all the ingredients to a small bowl and mix until all the items are well incorporated.
6. Once the potatoes have cooked, place bake in the mixing bowl used earlier, add Parmesan Cheese and Parsley and toss again.
7. Plate potatoes with dipping sauce and sprinkle finishing salt to complete the dish.
8. Enjoy!
Cauliflower Tabbouleh | New Year Weight Loss
A fresh grain-free take on a traditional Middle Eastern dish! We’ve replaced the bulgur wheat with lightly sauteed cauliflower ‘rice’ for a gluten-free and paleo-friendly side dish to serve with your favorite protein or share at your next potluck event.
EASY Cauliflower Tabbouleh Salad:
4 cups riced cauliflower, grated (about a 15-ounce bag or 1 medium cauliflower)
1 14 oz can Chickpeas, rinsed and drained
10 oz Baby Tomatoes, halved
1 Bell Pepper, finely diced
½ cucumber, seeded and diced
2 stalks celery, diced
1 cup Parsley, chopped
½ cup Mint, chopped
1/2 cup Kalamata Olives
¼ cup Purple Onion, diced
4 – 8 oz Feta
2 Spring Onions, thinly sliced
2 Tablespoons Capers, drained
1 Lemon, Zest (add more if preferred)
Salt and Pepper to taste
1. Place all ingredients in a large bowl.
2. Add salad dressing and evenly incorporate to coat all the vegetables.
3. Taste for salt and pepper.
4. Serve on a bed of lettuce or as a side dish.
Salad Dressing
2/3 cup Olive Oil
3 Lemon Juice, 6 tablespoons
1 Tablespoon Italian Seasoning
1 Tablespoon Mustard
1 teaspoon Oregano
2 Garlic Cloves, diced
2 teaspoons Salt
1 teaspoon Pepper
1. Add all ingredients to a bowl and whisk to fully incorporate.
EASY Tortellini Cream Sauce | Weeknight Dinner
EASY Creamy Spinach and Tomato Tortellini Cream Sauce weeknight dinner. Cheese Tortellini are tossed in an EASY Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes. A QUICK and EASY DISH the family will LOVE!
Easy Creamy Spinach And Tomato Tortellini Cream Sauce
Serves 4
1 lb Cheese Tortellini, cooked (save pasta water)
½ Onion, finely diced
1 tablespoon Olive Oil
8 oz Sun-Dried Tomatoes
1 cup Peas, frozen
5 oz Baby Spinach
2 cups Heavy Cream
½ cup Parmesan Cheese, grated
2 tbsp Flour
1 tbsp Butter, unsalted
2 clove Garlic
½ tsp Salt
Garnish with:
Red pepper Flakes
Parsley, fresh, chopped
Parmesan Cheese, grated or shaved
1. In a sauté pan, add olive oil, onions, and garlic and cook for a few minutes until soft.
2. Add sun-dried tomatoes and peas. Cook for a minute and set to one side of the pan.
3. To create the roux, move all the ingredients to the other side of the pan and add butter to the empty side of the pan. Once melted, add flour and cook butter and flour for about a minute.
4. Slowly add the cream to the roux and continue stirring to avoid any lumps. Once the cream begins to thicken, begin to incorporate all the ingredients.
5. Add the spinach, parmesan cheese, and taste for salt.
6. Add the tortellini and thoroughly combine.
7. If the sauce is too thick, add some of the pasta water.
8. Garnish and serve!
EASY Butternut Squash Pasta Recipes
Everyone will LOVE this Comforting Fall Favorite Easy Butternut Squash Pasta! This dish is creamy, cheesy, and so delicious. It is an EASY dinner you will be making this fall. With a few extra garnishes, you can turn this Creamy Butternut Squash Pasta home-cooked meal into the PERFECT restaurant-quality dish.
Creamy One-Pot Butternut Squash Pasta
Serves 4-6
1 Butternut Squash, cubed into 1” pieces
4 Cloves Garlic, minced
½ teaspoon Red Pepper Flakes
1 Pound Rigatoni Pasta
4 Tablespoons Butter
½ Cup Grated Parmesan Cheese
4 tablespoons olive oil
Sage leaves
Salt and Pepper to taste
Optional Garnishes
Burrata, Red Pepper Flakes, Fried Sage Leaves, Shaved Parmesan
1. Bring a large pot of salted water to a boil and add Rigatoni Pasta. Cook pasta until it is al dente. At that point, remove pasta from the water and set it aside until ready to use. Remember: save about 1 cup of pasta water – just in case.
2. In a sauté pan, add cubed butternut squash and just enough water to cover the squash. Let cook until squash is tender. Once tender, transfer the butternut squash to a blender and puree. Use the cooking water to help blend into a creamy puree. I used about 1 ½ – 2 cups of liquid.
3. To make the crispy sage leaves, In a sauté pan, heat olive oil over medium heat. Once hot, add sage leaves to the oil and cook for a few minutes on each side. Place on a paper towel to absorb any excess oil and set aside.
4. In the sauté pan with olive oil, add garlic and hot pepper flacks. Sautee until garlic becomes fragrant, about 10 – 15 seconds. Careful not to overcook as the garlic will burn and taste bitter.
5. Remove sauté pan off the heat and add butternut squash puree. Be careful as the sauce may splatter. Bring the sauté pan back to heat and continue cooking until the sauce becomes hot. If the sauce seems too thick, add pasta water to thin it out.
6. Once the sauce is hot, add the butter, and parmesan cheese and blend to well incorporate.
7. Add pasta to the butternut squash sauce and stir to coat all the pasta with the sauce.
8. Serve immediately and garnish with Burrata, Red Pepper Flakes, Fried Sage Leaves, and Shaved Parmesan.
The Ultimate Scones from Scratch Sweet and Savory
Scones are one of my favorite types of bread. Scones are easy to make, and I love the flexibility in being able to create different flavors whether savory or sweet. To make scones, you do not need any special equipment, just a bowl, and your fingers. The ingredients for scones are also very basic pantry items. The fillings or flavors are as endless as your imagination. Plus, it is a great way to add any leftovers you have a little bit of this and a little bit of that.
Zucchini Cheese Scones (Serves 8)
2 ½ cups Flour
1 Tablespoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
½ cup Butter, cold and in small pieces
1 cup Zucchini, grated
¾ cup Cheddar Cheese, grated
¼ cup Parmesan Cheese, grated
2 tablespoons Thyme, fresh
2 tablespoons Chives, fresh, finely chopped
1 cup Heavy Cream, plus
2 Tablespoons for brushing tops of scones
1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.
2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.
3. Incorporate the zucchini, cheeses, and herbs into the flour mixture. Stir all the ingredients so that they are coated with the flour.
4. Pour the heavy cream into the flour, mix well, and begin to knead the dough until it holds together.
5. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.
6. Using a pastry brush, brush heavy cream on the top of the round dough.
7. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet.
8. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees
1. Place scones in the oven and bake for 15-20 minutes or until the top and bottom are golden brown.
2. Serve warm or at room temperature.
3. Perfect to pair with a salad, tomato soup, or in a breadbasket.
———————————————-
Peach Scones (Serves 8 or 16)
2 ½ cups Flour
¼ cup Sugar
1 Tablespoons Baking Powder
½ teaspoon Salt
½ cup Butter, cold and in small pieces
2 cups Peaches, Small dice
½ cup Milk
¼ cup Sour Cream
1 Egg
1 teaspoon Vanilla Extract Egg Wash (egg yolk and 1 teaspoon water) Sugar for garnish
1. In a large bowl, add all the dry ingredients, flour, baking powder, baking soda, and salt. Whisk all the ingredients together to evenly incorporate.
2. Add butter to the dry ingredients and begin to break the butter down with your fingers until it resembles coarse sand.
3. Incorporate the peaches into the flour mixture. Stir all the ingredients so that they are coated with the flour.
4. In a separate bowl, whisk together milk, sour cream, egg, and vanilla extract until well incorporated. Add to the dry ingredients.
5. Begin to knead the dough until it holds together.
6. Once the dough comes together, place it on a lightly floured counter and begin to form the dough into a circle about 1 inch thick.
7. Using a pastry brush, add egg wash on the top of the round dough and evenly sprinkle sugar.
8. Cut the dough into 8 equal wedges and place them on a parchment-lined baking sheet. Note: if you want smaller size scones, then cut each wedge in half again.
9. Place in the refrigerator for 30 minutes. Preheat oven to 400 degrees
1. Place scones in the oven and bake for 12-15 minutes or until the top and bottom are golden brown.
2. Serve warm or at room temperature.
3. Perfect to pair with hot or cold tea, coffee, brunch, or any time you want a sweet treat.
10 Common Mistakes When Trying to Make A Healthy Salad
How to make a SALAD that DOESN’T SUCK, is what people ask me. I am always complimented on how my salads taste. In this video, I am going to share with you the steps I use to create a great-tasting salad. I am also going to share how you can make it extra healthy by keeping it low calorie, oil-free, saturated fat-free, sugar-free, and still taste fantastic along with so many more other wonderful tips.
Cashew Dressing – Serves 4 1/2 cup Cashews
1 Tablespoon Tahini (Sesame paste)
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
1 teaspoon No Salt Seasoning, like Ms. Dash
1 teaspoon Vinegar of choice, I used Apple Cider vinegar
¾ cup Water
1. Soak cashews in water for 30 min.
2. Add all ingredients in a high-speed blender.
3. Adjust for seasoning, if needed.
Note: you can add more water if you prefer a thinner dressing
How To Make EASY Quick Healthy Italian Appetizers
Tired of serving the same types of appetizers? Let me teach you how you can make this really EASY and FLAVORFUL appetizer that will have your guests asking for MORE!
Italian Sausage and Bean Bruschetta
1 lb Ground Italian Sausage, or any ground meat or vegan meat of choice (if using ground meat with no seasoning, add ½ tsp salt, ½ tsp Italian Seasoning, ¼ tsp pepper)
2 tbsp Olive Oil
2 cloves Garlic, minced
½ Purple Onion, finely diced
4 tbsp Balsamic Vinegar
1 – 14 oz can Diced Tomatoes
¼ cup Liquid (Red Wine, Broth, or Water)
1 (14 oz) can White Beans, rinsed and drained Salt and Pepper, to taste Thinly sliced toasted baguette (see video how to infuse garlic flavor to baguette slices) Garnish Fresh parsley, finely chopped Shaved Parmesan Cheese
1. In a sauté pan, add ground meat, garlic, and any additional seasonings if necessary. Continue to sauté until meat is cooked.
2. Add Onion and Balsamic Vinegar. Start with 2 Tablespoons of Balsamic Vinegar, cook down, and add more if preferred in 2 Tablespoon increments.
3. Add diced tomatoes and break tomato chunks into smaller pieces. Cook for about 10-15 minutes.
4. Add about ¼ cup of liquid of choice.
5. Take the drained White Beans and smash half of the beans with a fork and add all the beans to the sauté pan.
6. Add a few tablespoons of chopped parsley as well as more balsamic vinegar if more flavor of depth is preferred.
7. Now the Sausage and Beans are ready, it can be spooned onto each baguette slice topped with fresh parsley and shaved parmesan cheese.
Note: this can be made ahead of time and reheated. Any leftovers would go great addition to eggs, pasta, or soup.
How To Make EASIEST Mushroom BACON Appetizer
Bacon in anything is always a hit appetizer. I will show you how to make the EASIEST BACON mushroom appetizer for your holiday or party event for your guests.
Mushroom Bacon Appetizer
½ pound Mushrooms, small diced
1 Leek, thinly sliced
2 Garlic Clove, crushed
2 Tablespoons White Wine, Dry
2 slices Bacon, cooked and diced
¼ cup Parmesan Cheese
2 Tablespoons Heavy Cream Baguettes slices, toasted Mascarpone Cheese
Garnish
Toasted Pecans, finely chopped
Fresh Thyme
Freshly Ground Pepper
1. In a saute pan, add few tablespoons of olive oil, mushrooms, and ½ teaspoon salt. Cook for a few minutes.
2. Add leeks and garlic. Continue to saute until leeks are soft.
3. Add wine cook for another couple of minutes to reduce some of the liquid.
4. Add Cooked Bacon, Thyme and season for Salt and Pepper.
5. Remove from heat and add Parmesan Cheese, Heavy Cream.
To Serve:
6. Add a layer of Mascarpone cheese to the Bruschetta.
7. Add a Tablespoon of Mushroom Bacon filling.
Easy One Pot Lasagna Soup
Lasagna is considered an EASY favorite comfort dish but can take a few hours to make. This version of Lasagna is made soup style and takes 30 minutes to make but still has ALL the flavor of lasagna.
30 minute One Pot Lasagna Soup
1 lb Ground beef
1 Onion, finely diced
4 cloves Garlic, finely chopped
2 Tablespoons Tomato Paste
1 28-ounce can tomatoes, diced
3 cups Chicken Broth, possibly more if a brothier soup is desired
10 Lasagna Noodles, broken into pieces
1 teaspoon Oregano, dried
Salt and Pepper to taste
Garnish
Ricotta Cheese
Mozzarella, shredded
Parmesan Cheese, grated
1. In a stockpot over medium-high heat, add Ground Beef, Oregano, and Salt and Pepper and start to break up the meat as it begins to cook and brown.
2. Once Ground Beef has browned add Onions and Garlic and cook until Onions are translucent.
3. Add Tomato Paste, Diced Tomatoes, and Broth. Continue to cook over medium heat for 15 minutes.
4. Add Lasagna Noodles and continue to cook for 10-15 minutes until the Lasagna Noodles are cooked al dente. Add more Broth if Lasagna Noodles soak up too much liquid and you prefer it brothier.
5. To serve, place Lasagna Soup into a bowl and garnish with Ricotta, Mozzarella, and Parmesan Cheese.
EASY Italian Overnight Strata
EASY Overnight STRATA is the easiest dish to prepare. It can be made the DAY BEFORE and popped in the oven in the morning. Guests will LOVE as it comes out of the oven hot and with NO FUSS on your part. PERFECT with the HOLIDAYS and having sleepover GUESTS. You are going to love how EASY this dish is and how much TIME YOU WILL SAVE. Plus this a great way to add any LEFTOVERS to your STRATA.
EASY Italian Overnight Strata
Serves 4
4 Eggs
¼ cup Ricotta
1 Cup Milk
6 oz Day Old Bread, cubed
½ lb Italian Sausage, Cooked
1 Bell Pepper, Diced
1 Scallion, thinly sliced
2 oz Sharp Cheddar Cheese, grated
2 oz Mozzarella, grated
2 Tablespoons Parmesan Cheese, grated
1 Tablespoon Parsley, chopped
1 teaspoon Salt
½ teaspoon Pepper
1. Grease an 8 x 8 pan and set aside.
2. In a large bowl, add Milk, Ricotta, and Milk. Whisk until fully combined.
3. Add the remaining ingredients and mix until all are evenly coated.
4. Place all the egg mixture into the 8 x 8 pan.
5. Cover with plastic wrap and place in the refrigerator for at least 6 hours or overnight preferred.
6. When ready to bake, remove from the fridge so that the strata can come to room temp. Also preheat the oven to 350 degrees.
7. Once the oven is preheated, place strata in the oven covered with foil and cook for 20-25 minutes.
8. Uncover and continue to cook for another 20-25 minutes. (Optional to add additional grated cheese on top)
9. Allow the strata to cool out of the oven for 10 minutes before serving.
EASY Best EVER Mac and Cheese Homemade | Comfort Food
The BEST and EASY comfort food ever, Mac and Cheese. It is the ULTIMATE winter comfort food. Loaded with lots of CHEESY goodness. As sure hit with the family!
Best EVER Mac And Cheese
1 pound Elbow Noodles, cooked and drained (save 1 cup pasta water)
3 Tablespoons Butter
3 Tablespoons Flour
4 cups Milk
4 ounces Sharp Cheddar Cheese, shredded
4 ounces Gruyere Cheese, shredded
½ cup Parmesan Cheese, grated
¼ cup Mascarpone Cheese
2 teaspoon Onion Powder
1 teaspoon salt
1/2 teaspoon white pepper
1. In a sauté pan, add butter and flour. Once butter is melted, cook the flour for about 1 minute.
2. Slowly add milk and continue to whisk until incorporated. Continue to cook over medium heat until milk thicken.
3. Add all the cheeses and whisk until all the cheese is melted.
4. Taste for salt and pepper.
5. Add cooked pasta, mix to evenly spread cheese mixture.
6. Serve and enjoy!
How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.
How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
Serves 6 – 8
2 Large Red Beets
2 Potatoes, Yukon Gold, or your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
For garnish:
2 Teaspoons Capers, optional
¼ Cup Fresh Parsley, chopped
For the Dressing:
¼ Cup Olive Oil
2 Tablespoon Red Wine or Balsamic Vinegar
1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper Preheat oven to 450 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place them in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender about 1 hour, depending on cut size.
Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.
3 EASY Ways To Use Leftover Chicken | QUICK Dinners
Repurposing leftovers to create a new dinner is a great way to use what you have and turn it into a new meal with little effort and it changes up your meal routine.
Easy Chicken Roll-Ups
2 cups Chicken, shredded
6 lasagna noodles, cooked according to package directions
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Milk
2 garlic cloves, minced
¼ cup Mascarpone cheese
½ cup Parmesan Cheese
1 Lemon, Zest and Juice
1 Tablespoon Freshly Parsley, chopped plus more for garnish Salt and Pepper to taste
Preheat oven to 350°
1. In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute.
2. Add garlic and cook until fragrant.
3. Add milk and whisking constantly to avoid lumps. Once the roux has thickened, reduce to a low simmer.
4. Stir in Mascarpone and Parmesan cheese. Continue to cook on low simmer until sauce thickens again.
5. Remove from heat and add lemon zest, juice and parsley.
6. Season with salt and pepper.
7. In a bowl, add shredded chicken and ½ of the cheese sauce. Mix until chicken is completely coated with cheese sauce.
8. In a baking dish, spoon a thin layer of sauce on the bottom. Set aside.
9. Place all the cooked lasagna noodles on the work surface. Evenly spread the chicken on each of the noodles leaving 2 inches free from chicken.
10. Roll each of the noodles and place seam side down in the baking dish.
11. Spoon the remaining sauce over each of the noodles.
12. Cover baking dish with foil and bake for 15 minutes. Uncover so that the top can brown and cook for an additional 10 minutes or until the center is heated.
13. Before serving, garnish with additional parmesan cheese and parsley.
—————
Chicken Soup with Ricotta Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
4 cups Broth of your choice (Beef, Chicken, or Vegetable) Ricotta Dumplings
½ cup Ricotta Cheese
1 Egg Yolk
2 Tablespoons Parmesan Cheese
¼ cup Flour
1 teaspoon Parsley, finely chopped
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Baking Powder
2 cups Chicken, Shredded Garnish Parsley, chopped Lemon wedge
1. In a stockpot, add olive oil, onions, garlic and teaspoon salt. Sautee while prepping other vegetables.
2. Once chopped, add carrots, and celery. Sauté for about 5 minutes.
3. Add broth and bring to a low boil. While waiting for the soup to come to a boil, prepare the Ricotta Dumpling mixture.
4. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined. Set aside until ready.
5. Add shredded chicken so that it can begin to warm up.
6. Using a spring-loaded scoop, scoop out ricotta mixture and add to the hot broth. Make sure it is not a roaring boil or it will break up the dumplings.
7. As the Ricotta dumplings are ready, they will float to the top.
8. When ready to serve, scoop soup into a bowl and garnish with fresh parsley and a lemon wedge.
————
Chicken and Dumplings
2 Tablespoons Olive oil
1 Onion, chopped
2 Garlic Cloves, chopped
2 cups Carrots, diced
2 cups Celery stalks, thinly sliced
1 cup Mushrooms, finely diced
1 cup Peas
2 cups Chicken, shredded
¼ cup Parsley, finely chopped Sauce
3 cups Broth of your choice (Beef, Chicken, or Vegetable)
4 Tablespoons Butter
4 Tablespoons Flour
½ teaspoon Salt
2 cups Milk Ricotta Dumplings
1 cup Ricotta Cheese
1 Egg
¼ cup Parmesan Cheese
½ cup Flour
2 teaspoon Parsley, finely chopped
1 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Baking Powder
Preheat oven 350 degrees.
1. In a sauté pan, add olive oil, onions, and garlic. Sautee while prepping other vegetables.
2. Once chopped, add carrots, celery, and mushrooms. Sauté for about 5 minutes.
3. Add chicken, peas and parsley. Stir until well combined.
4. Place mixture in a baking dish.
5. To prepare the sauce, in a pot over medium heat, add butter and once melted add flour and cook for 1 minute.
6. Add broth and whisking constantly to avoid lumps. Once the roux has thickened remove from heat and pour over chicken and vegetables in the baking dish.
7. To make the Ricotta Dumpling, place all the ingredients in a bowl and mix until well combined.
8. Using a spring-loaded scoop, scoop out ricotta mixture on top of the chicken and vegetables in the baking dish. Evenly dollop the dumplings until all the mixture is used.
9. Place in oven and cook for 30 minutes or until the mixture is bubbling and dumplings are golden brown.
10. When ready to serve, garnish with fresh parsley.
Quarantine EASY Chicken And Orzo
EASY Chicken And Orzo is a great meal when you want to get dinner on the table in 30 minutes. Most of the ingredients are PANTRY and FRIDGE STAPLES. You are going to LOVE how QUICK and EASY this dish comes together. Very Healthy and Hearty and Perfectly Paired with a CUCUMBER SALAD.
EASY Mediterranean Creamy Chicken and Orzo
Serves 4-6
4-6 Chicken Thighs
1 medium Onion, diced
4 cloves of Garlic, Minced
2 Bell Pepper, Diced
1 14oz can Artichoke Hearted, drained
½ cup Kalamata Olives, chopped
1 Tablespoons Capers
1 cup Orzo, uncooked
2 ½ Cups Broth
1/3 cup Mascarpone Salt and Pepper, to taste Parsley, for garnish
1. In a deep sauté pan, add a few tablespoons of olive oil
2. Once the pan is hot, add seasoned chicken cook and cook until golden brown on both sides. Then set aside. Do not worry if not completely cooked as we will add it back to the pan later.
3. Add onions, garlic, bell peppers, and sauté.
4. Add orzo and toast for a minute
5. Add artichokes, olives, capers, and broth. Stir ingredients to evenly incorporate.
6. Place chicken on top of vegetables. Cover and cook for 15 minutes.
7. After 15 minutes, add mascarpone and stir to evenly spread mascarpone. Continue cooking uncovered until chicken has an internal temperature of 165 degrees.
8. When ready to serve, add parsley and Cucumber Salad from the video.
OVEN BAKED Eggplant Zucchini Tomatoes | SIDE DISH
EASY OVEN BAKED Eggplant Zucchini Tomatoes is a perfect SIDE DISH to accompany any meal as well as be the main meal. Eggplant Zucchini Tomatoes is an EASY way to not only use up garden veggies but an EASY and HEALTHY way to eat more veggies. It is the PERFECT SIDE DISH that is not only fresh, healthy but packed with A LOT OF FLAVOR.
OVEN-BAKED Eggplant Zucchini Tomatoes | SIDE DISH
+ Bonus Recipe
2 Zucchini, sliced
2 Japanese Eggplant, sliced
3-4 Roma Tomatoes, sliced
1 Onion, sliced
2 Tablespoons olive oil
1 teaspoon Italian Herbs
¼ teaspoon Salt or to taste
1/8 teaspoon Pepper or to taste
Grated Parmesan cheese, garnish
Preheat oven to 350
1. Using a mandolin or a knife, slice the tomato, zucchini, eggplant, and onion into 1/4 inch thick round slices.
2. In a round baking dish, layer each of the round slices side by side, alternating each vegetable, in a circular pattern. Tomato, eggplant, zucchini, onion, and repeat. When the outer circle is complete, repeat the pattern on the inner circle and continue until the baking dish is filled with the vegetables.
3. Before placing the baking dish into the oven, drizzle olive oil, salt and pepper over the entire dish.
4. Bake for 25-30 minutes until vegetables are slightly tender.
5. Before serving drizzle with a little bit more olive oil and grated parmesan cheese.
WATCH VIDEO FOR BONUS RECIPE USING LEFTOVER VEGGIES
Easy Squash Risotto | Under 30 Minutes
EASY Butternut Squash RISOTTO, is an Italian rice dish that is creamy, delicious and EASY to make. It only takes 18 minutes once you start adding the liquid. You will feel like you are eating at a fancy restaurant. The only thing EASY RISOTTO requires is 18 minutes of patience.
Butternut Squash Risotto
Serves 4 – 6
2 tablespoons butter, plus 2 tablespoons
2 shallots, minced – about ½ cup
1 butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 cup Arborio rice
1/2 cup dry white wine
6 cups chicken stock
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish Salt and pepper
1. Heat butter in a saucepan over medium heat.
2. Add the shallots and sauté until soft.
3. Add cubed squash; season with salt and pepper. Cook, stirring often, about 5 minutes.
4. Add the Arborio rice and stir until it is coated with butter, about 1 to 2 minutes.
5. Add wine; cook until almost all liquid has evaporated.
6. Reduce heat to medium-low; add hot stock 1 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Cook, stirring, until almost all liquid is absorbed before adding the next cup.
7. Once the risotto is ready, add the remaining butter, parmesan cheese, sage and salt and pepper to taste.
QUICK EASY and Delicious Butternut SQUASH CAKES
QUICK EASY and Delicious Butternut SQUASH CAKES are also known as Fitters, make for a great side dish as well as a healthy snack. Especially if you are trying to sneak more veggies on picky eaters’ plates! This is the perfect season for Butternut Squash anything as we are approaching the Fall season. Not only are Butternut Squash Cakes Quick Easy and Delicious but loaded with lots of nutrients. Butternut Squash Fritters are the ultimate Fall Side Dish!
Butternut Squash Fritters
1 Butternut Squash, about 2 pounds peeled and grated
½ cup Flour (or substitute for Gluten Free option)
½ cup Parmesan Cheese
½ Onion, diced
¼ cup Parsley, chopped
2 Eggs
2 clove Garlic, minced
1 teaspoon Salt
½ teaspoon Pepper Olive oil for frying
1. In a large bowl, add all the ingredients and mix until thoroughly combined. If the squash does not hold together, add a bit more flour.
2. In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet.
3. Using a spring-loaded scoop, scoop out squash batter and place on the hot skillet.
4. Gently flatten the top of the fritter and cook until the bottom of the fritter is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
5. Place on a paper towel to absorb any access oil.
6. When ready to serve, place cakes on a plate with dipping sauce.
Lemon Herb Dipping Sauce
1 cup Sour Cream
1 Lemon, Juice and Zest
1 Tablespoon Parsley, Chopped
1 Tablespoon Chives, Chopped Salt and Pepper to taste
1. In a small bowl add all the ingredients and mix until well incorporated.
EASY And Delicious CHEESE STUFFED Chicken Breast | EASY Dinner
EASY and Delicious Cheese Stuffed Chicken Breast makes for an EASY DINNER. This Stuffed Chicken elevates your typical dinner to the next level! This incredibly delicious EASY DINNER recipe is amazingly easy to prepare. It is prepared in ONE PAN and I added Butternut Squash as a side dish making this ONE PAN dish a COMPLETE MEAL. It is one of my family favorites.
Mushroom & Cheese Stuffed Chicken with Butternut Squash Side Dish
4 Chicken Breasts, with pocket slit
2 tbsp Olive Oil
½ medium Onion, finely diced
2 Garlic cloves, minced
2 cups Mushrooms, finely diced
4 Artichoke Hearts, finely diced
2 Tablespoons Sundried Tomatoes, finely diced
½ cup Mozzarella Cheese, grated
½ cup Feta Cheese, at room temperature Salt and pepper to taste
1 Butternut Squash, cubed
3 sprigs Fresh Thyme
1. In a skillet, add Olive Oil and sauté Onion and Garlic until onions are translucent.
2. Add Mushrooms, Artichokes Hearts, and Sundried Tomatoes and cook, stirring occasionally, until mushrooms release their moisture, about 5 minutes.
3. While the filling is cooking, prepare chicken. Using a knife to cut a slit into the thickest part of each chicken breast to create a small pocket. Season the chicken with salt and pepper outside and inside the cavity.
4. Once the filling is cooked, add cheeses and fill each of the chicken breasts with as much filling as possible. Use toothpicks to seal the pockets and hold the filling in.
5. In the same skillet, add a couple of Tablespoons of Olive Oil and place chicken breast in skillet to brown. Once the first side is golden brown, flip each of the breasts to brown the other side.
6. At this point, the butternut squash can be place all around the chicken, add thyme sprigs, ¼ cup of water and place a lid on skillet.
7. Continue to cook until the chicken reaches an internal temperature of 165ºF
8. Enjoy!
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.
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.
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.
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.
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.
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.
Pantry Staple Pasta and Lentil Recipe – Quarantine Cooking
This Pantry Pasta and Lentils Recipe is the perfect Italian comfort food. Serve this hearty meal with crusty bread and a side salad and you will be tonight’s dinner hero!
Pantry Staple Pasta and Lentil Recipe
Serves 4 – 6
4 Slices of Bacon, Thinly Sliced
1 Onion, Diced
3 Cloves of Garlic, Crushed
6 Stalks of Celery with Tops, If Possible
——–
1 Cup Lentils, Rinsed
3 Cups Water
1 Teaspoon Salt
——–
8 Oz Spaghetti, Cut Into 2-3 Inch Pieces
3 Cups Water
½ Teaspoon Salt
———
½ Cup Parmesan Cheese
2 Tablespoons Butter
Olive Oil
Salt & Pepper, To Taste
1. In a deep-sided sauté pan, add bacon and sauté for a few minutes until cooked. If bacon does not have a lot of fat, add 2 tablespoons of olive oil.
2. Add onions, garlic, and celery to sauté pan and continue to cook until onions are translucent.
3. Add lentils, water, and salt to sauté pan and continue to cook covered for 25-30 minutes or until the lentils are soft.
4. When lentils are cooked, add cut spaghetti, water, and salt. Continue to cook uncovered for 10-15 minutes depending on the cooking time for the spaghetti, occasionally stirring,
5. Once cooked, finish the pasta with butter and parmesan cheese
6. When plating spaghetti, add a drizzle of olive oil and garnish with chopped celery tops.
Note: Broth can be used instead of water. If no Celery tops, parsley can be substituted
Chickpea alla Puttanesca
A one-pot, quick and easy Puttanesca dish that is perfect for a hearty family dinner. This puttanesca is low carb as chickpeas are used in place of pasta. It is a filling Chickpea Puttanesca dish that is loaded with protein and fiber. This dish makes for perfect leftovers. Chickpea alla Puttanesca also makes for the perfect side dish to chicken breast.
Chickpea alla Puttanesca
Serves 6
2 Tablespoons of Oil
1 Yellow Onion, sliced
3 Garlic Cloves, Minced
5-6 Anchovy Fillets
1 Tablespoon Tomato Paste
1-28-Oz Can Diced Tomatoes
2-15-Oz Cans Chickpeas, rinsed and drained
1-16 oz Jar Marinated Artichoke Hearts
1 Cup Kalamata Olives
½ Cup Sun Dried Tomatoes
4 Tablespoons Capers
1 teaspoon Thyme, dried
1 teaspoon Oregano, dried
1/2 teaspoon Red Pepper Flakes
Salt And Pepper To Taste
¼ cup Fresh Parsley, Chopped
1 Juice of Lemon, plus extra lemons for garnish
1. In a sauté pan, heat the oil over medium-high heat. Once hot, add the onion and garlic. Cook until they begin to soften.
2. Add anchovies and tomato paste and cook for 1 minute.
3. Add tomatoes, chickpeas, artichoke hearts, Kalamata olives, sundried tomatoes, capers, thyme, oregano, red peppers and salt and pepper to taste.
4. Once sauce comes to a boil, reduce heat to medium-low and cover sauté pan with a lid. Cook and stirring occasionally, until the sauce reduces slightly, about 5 to 10 minutes.
5. Stir in the parsley, lemon juice and season with salt and pepper to taste.
6. Serve immediately with a lemon wedge.
Chickpea Flour Recipes – 2 Simple Ideas
Chickpea flour recipes are simple and nutritious. I will show you two simple recipes that will become part of your meal planning. The first simple chickpea flour recipe, Farinata, an Italian thin chickpea cake typically cooked in a wood-burning oven. Some of the Italian bakeshops put signs in their windows displaying what time the farinata will be ready. Customers will line up waiting to buy it fresh out of the oven. It is an easy and quick snack often served wrapped in parchment paper served similar to a slice of pizza. The second is a chickpea croquette that has a tasty crispy and flavorful profile.
Farinata – This recipe is a great source of protein and fiber and makes a tasty breakfast alternative. This gluten-free pancake-like can be topped with poached eggs, herbs, and any other topping of your choice.
Farinata
1 1/4 cup Water
1 cup Chickpea Flour
1 Garlic Clove, minced
½ teaspoon Salt
Toppings
Baby Tomatoes, halved
Red Onion, thinly sliced
Pesto
Salt Flakes
Preheat oven 450 degrees
1. In a medium bowl whisk all ingredients together. Let the mixture sit for 15 minutes or overnight in the fridge.
2. Prior to making the Farinata, place a cast-iron skillet in a 450-degree oven to heat up for about 10-15 minutes.
3. Once the cast-iron skillet is hot, remove from the oven. Add 2 tablespoons of oil to evenly coat the skillet. A heatproof pastry brush can also be used to spread all over if necessary.
4. Pour all of the batter into the hot skillet and swirl around to evenly spread.
5. Add tomatoes and red onions or whatever topping preferred.
6. Place back into hot oven and reduce heat to 350 degrees.
7. Cook until edges are golden brown, about 20 minutes.
8. Remove from oven to cool.
9. When ready to serve, place on a serving platter or cutting board and add pesto, salt flakes or any other desired toppings.
10. Slice into wedges and serves well with a side green salad.
Bonus Recipe – Crocchetta di Ceci (Chickpea Croquettes)
1 can Chickpeas, rinsed and drained
1 ½ cups Sweet Potatoes, cooked
1 Small Red Onion, diced
2 Garlic Cloves, minced
½ teaspoon Salt
½ teaspoon Paprika
1 egg
1 cup Fresh Parsley, chopped
¼ cup Chickpea Flour
Olive Oil for frying
Garnish
Baby Tomatoes, halved
Fresh Mozzarella slices
Pesto
Parsley
Salt flakes
1. In a large mixing bowl, add chickpeas and mash with a fork until most of the chickpeas are roughly mashed.
2. Place the remaining ingredients in the mixing bowl and mix until well incorporated.
3. In a saute pan, add ¼ cup of olive oil and heat oil. Note: as the oil is absorbed after each cooking batch, add more oil as needed.
4. Using a large scoop, about ¼ cup, fill with chickpeas mixture and place in hot pan. Use the back of the scoot to flatten out into a patty.
5. After 2-3 minutes, the croquette should be golden brown and flipped so the other side can get golden brown.
6. Once the other side is cooked, place on a plate with a paper towel to absorb any excess oil. Continue to cook until all croquettes are cooked.
7. When ready to serve, garnish with tomatoes, mozzarella, pesto, parsley and salt.
EASY Stuffed Mushrooms Bacon Mascarpone | BEST Party Appetizer
Super EASY and delicious BACON, Mascarpone Stuffed Mushrooms are always the first to be devoured. It is a show-stopping party pleasing appetizer! They are best eaten when they are served warm. This is an EASY recipe to make ahead and pop in the oven 20 minutes before you want to serve them.
Easy Stuffed Mushrooms with Bacon & Mascarpone
Yields: 16
2 Slices of Bacon, chopped
½ small onion, diced
2 garlic cloves, minced
¼ cup Parmesan cheese, grated
¼ cup parsley, finely chopped
¼ cup panko breadcrumbs
2 Tablespoons Olive Oil
Salt and pepper to taste
4 oz Mascarpone Cheese
1 Tablespoon Parmesan Cheese, grated
1 Tablespoon Parsley, chopped
Preheat oven to 350 degrees F
1. In a medium sauté pan, add bacon and cook for a few minutes.
2. Add onions and garlic to bacon and continue to cook until onions are translucent. Add extra olive oil if bacon did not render enough fat to sauté in.
3. Remove the stems from the mushrooms. Place the whole mushrooms, cavity side up, onto a lined baking sheet. Take out the stems of the mushrooms and finely chop, then place the chopped stems in the sauté pan with bacon and continue to cook. Once cooked remove from heat and place in a large bowl to cool.
4. In the meantime, prepare mascarpone filling. In a bowl, add soft mascarpone, parmesan cheese, salt, and pepper and mix to combine. Add about a teaspoon of filling into each mushroom cavity.
5. In the large bowl of cooled bacon mixture, add cheese, breadcrumbs, olive oil, and salt and pepper and stir to evenly incorporate.
6. To complete stuffing the mushrooms, take a spoonful of breadcrumb mixture and pile on top of mushroom to create a dome shape of filling. Continue until all the mushrooms are filled.
7. Bake until the mushrooms are tender and the filling is golden brown, 15 to 20 minutes.
8. Garnish with a drizzle of olive oil, sprinkle more parmesan cheese, parsley and serve.
ROASTED BEETS, CARROTS & SWEET POTATOES
This is the perfect side dish to accompany your holiday meals because it is easy, versatile and that works with any main dish. During the holiday season when we are all bringing dishes for potlucks, this is my go to dish because it is so easy to make and I get many requests for the recipe. These vegetables are so hearty that sometimes I even serve is as a main meal. If I have any leftovers, I will have them for breakfast; add a couple eggs, some cheese and I have just repurposed my leftovers for a scrumptious omelet. When making this dish, keep in mind that you can use any root vegetable and in whatever quantities you want. It is a very forgiving recipe.
Serves 6 – 8
Cooking: 50 – 70 min, depending on cut size
3 Large Red Beets
2 Potatoes of your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
2 Teaspoons Capers, optional
1/4 Cup Chopped Fresh Parsley, for garnish
For the Dressing:
1/4 Cup Olive Oil
2 Tablespoon Red Wine Vinegar
1 Tablespoon Honey (To make vegan, can substitute for Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 350 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing on the vegetables and stir to evenly coat all of the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender 1 to 1 1/2 hours, depending on cut size. Note: If you are concerned with the vegetables getting to dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Serve hot or at room temperature.
HOW TO MAKE EASY STUFFED BELL PEPPERS WITH GROUND BEEF AND RICE
This dish is perfect for relaxing dinner plus each bell pepper is loaded with lots of goodness your family is going to love. It is just right for that cozy family night meal. Also makes for great leftovers.
Serves 4-6
Cooking: 50-60 min
6 Bell Peppers
Salt and Pepper, to taste
Parsley for garnish, chopped
Filling
1 ½ lb Ground Beef (vegetarian – replace the meat for mushrooms)
1 Onion, finely chopped
4 cloves of Garlic, minced
2 cup Rice, cooked
1 cup Ricotta Cheese
1 cup Mozzarella, shredded
½ cup Parmesan Cheese
1 Tablespoon Chili Powder
1 Tablespoon Dried Oregano
2 Teaspoons Paprika
½ Teaspoon Red Pepper Flakes
Topping
Tomato sauce
Fresh Mozzarella Cheese, sliced
Preheat oven to 350 degrees
1. Place ground beef in a sauté pan and brown.
2. When meat is browned, add onions and continue to cook until translucent.
3. After onions are cooked, remove sauté pan off the heat, add remaining ingredients and mix to incorporate.
4. Prepare the peppers by slicing the peppers and cleaning out the ribs and seeds. Lightly sprinkle salt inside the pepper to give it extra flavor.
5. Spoon meat filling into each pepper.
6. Add 2 tablespoons of tomato sauce on top of each pepper.
7. Place stuffed peppers in a baking dish along with 1 cup of water in the base of the dish.
8. Cover with foil and bake for 50 – 60 minutes. During the baking time, check on the peppers to ensure there is always water in the bottom of the baking dish. This will help keep peppers moist as well as the peppers not burning or sticking to the bottom of the when pan.
9. About 5 minutes before the peppers are ready, sprinkle the desired amount of mozzarella cheese on top and continue to bake until cheese is melted.
Note: Yield will vary depending upon the size of the peppers.
Pasta and Beans ITALIAN Style | QUICK Family Dinner
Pasta and Beans is a quick and flavorful dish that is perfect for weeknight dinners. Don’t let the simplicity of this dish mislead you, it is a very hearty authentic Italian meal.
Pasta and Beans, also known as Pasta e Fagioli, was a staple in my grandmother’s life when she grew up living in Italy. It is also the same dish that was passed down to my mother when she grew up. It has become one of those dishes I love to make on a cold day, wearing my comfy clothes, relaxing on the couch in a warm blanket wrapping me up and eating out of a big soup bowl. Yum Yum
2 -3 Tablespoons Olive Oil
2 Garlic Cloves, crushed
½ Onion, diced
1 Celery stalk, finely diced
1 cup Tomatoes, diced
1 14 oz can Beans
1 Bay Leaf, Optional
1 cup Water, more can be added if thinner sauce is preferred
8 oz Pasta
Salt & Pepper to taste
1. In a large sauté pan, add olive oil, garlic, and celery. Cook over medium-high heat until onions are translucent, about 3-5 minutes.
2. Add tomatoes and cook for 15 minutes on low heat.
3. Add Bay leaf and beans and water. Cook for another15 minutes on low heat.
4. While the beans are cooking, pasta can be cooked in salted water.
5. Once pasta is cooked, add to bean sauce. Pasta water can be added to the dish is you prefer it juicier.
6. Bring to a boil, remove bay leaf and taste for seasoning
7. Garnish with parmesan cheese.
How to Make the Creamiest Polenta
Polenta is a staple in my home. It is so simple to make that whenever I need a quick side meal, I can make this recipe in minutes. The wonderful thing about Polenta is the versatility. I use it to complement my meal as a side dish, add to leftovers when there are not enough leftovers to make a meal and I have even made polenta as a dessert when I have had unexpected company. In this video, I will show you how easy it is to make polenta as well as share another delicious way to use leftover polenta. Also you will meet my Mother-in-Law, Treva, who literally walked in the door as I was filming this episode!
Serves 6-8
1 cup Cornmeal
2 cups Whole Milk
1 – 2 cups Water, depending upon desired texture
1 tsp Salt
2 Tablespoons Butter
¼ – ½ cup Parmesan, grated
1. In a sauce pan, add milk, water and salt and bring to a boil.
2. Add cornmeal in a steady stream and whisk constantly. Lower heat, stir every so often to break up lumps and continue to cook until cornmeal is soft. This could take 5 minutes to 30 minutes depending on the coarseness of the polenta grains. Add more or less water depending on desired texture.
3. Stir in butter and Parmesan and check salt to taste.
4. Salt to taste.
5. Mangia (eat) and Enjoy!
2 ingredient Ricotta Cheese | GreenOlive Cooking
I think that ricotta cheese is one of my favorite cheeses because of its versatility in meals whether savory or sweet. As a child, I would love to spread it on toasted bread and sprinkle with cinnamon sugar. It didn’t matter if it was breakfast, lunch or dinner; it was my go to food. I also love having a dollop of ricotta on my red sauce spaghetti, so creamy – Yum! In this video, I share with you how easy it is to make homemade ricotta cheese with only 2 ingredients. Once you start making your own and see how simple it is, you will never want to buy store bought again. This ricotta is so creamy and delicious!
HOMEMADE RICOTTA CHEESE
Yields about 7 oz
1 Quart Whole Milk
1 Lemon, Juiced
1. Place milk in a pot. Heat the milk until it is almost too hot to touch – just before simmer stage. Do not have milk boil.
2. Add the juice of 1 lemon and quick stir the milk. The lemon juice will begin to curdling process. This process should take about 2 – 3 minutes.
3. Once the milk starts to curdle, place a lid on the pot, turn off the flame and let rest for 30 minutes.
4. While waiting for the milk to curdle, prepare a strainer to place the ricotta cheese in. It can either be a fine net strainer or a colander lined with cheesecloth.
5. At the end of the 30 minutes, the whey and curds should be separated. With a slotted spoon or a strainer begin to scoop out the cheese and place in in the strainer previously prepared.
6. Let the ricotta drain for about ½ hour then place into a container and refrigerate.
Mangia (eat) and Enjoy!
MOM’S STUFFED ZUCCHINI
This is an easy baked stuffed Zucchini recipe that is healthy, tasty and perfect if you are looking for a vegetarian idea. In this video, my mother and I are making the best stuffed scrumptious zucchini dish along with my 94 year old grandmother Grace. With the abundance of zucchini growing in the garden, I wanted to make a tasty and healthy alternative to the tons of Zucchini bread I have been seeing a lot of lately. This is such a versatile recipe that you can add pretty much any additional sautéed vegetables or cooked meats to the zucchini. This is great served with a salad or a side of grilled meat.
MOM’S STUFFED ZUCCHINI
Serves 4
2 Zucchini, ends trimmed off
1 small zucchini, grated with skin
½ onion, diced and sautéed
1 egg
¾ cup Ricotta Cheese
2 tablespoons Parmesan Cheese, plus additional for garnish
Mozzarella, fresh Bocconcini balls or if unavailable, cubed mozzarella
Salt to taste
Preheat oven 375 degrees
1. In a stock pot, add enough water to cover zucchini, place over high heat until water comes to a boil. Once water is boiling, add zucchini to stock pot, lower to medium-low heat and parboil zucchini for about 5 minutes.
2. Once Zucchini has come out of the hot water and cooled, cut zucchini in half-length wise. Gently scoop out the center, without damaging the zucchini “boat” we are trying to make. Chop zucchini centers until in a very small dice.
3. In a large bowl, add grated small zucchini, about half of the diced zucchini, egg, ricotta and parmesan cheese and mix well.
4. In a baking dish, place scooped out zucchini boats. Drizzle olive oil and salt in each zucchini boat.
5. Place 4 – 6 Bocconcini balls in each zucchini boat. The amount can vary depending on zucchini size or amount of cheesiness desired.
6. Evenly divide filling amongst the zucchini.
7. Final drizzle of olive oil and sprinkling of parmesan cheese on top.
8. Bake for 40 minutes.
9. Cool before serving. Mangia (eat) and Enjoy!
How to Make the Creamiest Best Risotto
Risotto is rice that is very simple to prepare and gives an amazing flavor when cooked. I love the creaminess and rich taste of Risotto. It is super simple to make and can really enhance any dish. Risotto complements chicken, grilled steak, sautéed shrimp as well as perfect for a vegetarian meal with seasonal vegetables. People seem to be intimidated in preparing Risotto but mothering could be further from the truth. Once you learn a few techniques, it is very simple to prepare risotto and is ready in 18 minutes. In this video, I share with you how to achieve the creamiest risotto that you will be making it as a weekly staple to your menu planning.
Serves 4-6
6 cups chicken stock or vegetable stock
2 tablespoons butter, plus 2 tablespoons
1 onion finely chopped
1 ½ cup Arborio rice
½ cup White Wine
¼ cup parmesan cheese
Salt and pepper
Parsley, garnish optional
1. Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
2. In a sauté pan, melt 2 tbsp of butter then add onion and cook until softened.
3. Add risotto to sauté pan and cook for 1 minute, just long enough to start the toasting process.
4. Add white wine, careful as the liquid may splash because of the heat. At this point start the timer for 18 Minutes.
5. Begin adding 2 cups of stock and cook at a slow boil, stirring frequently until most of the stock is absorbed. Continue to add stock 1 cup at a time letting each addition be mostly absorbed before adding the next.
6. Once the risotto is ready – at the 17 minute mark, add the remaining butter, parmesan cheese, and salt and pepper to taste.
7. Garnish with parsley, optional.
8. Mangia (eat) and Enjoy!
How to Make Risotto
Yields: 4-6 servings
Ingredients:
6 cups chicken stock or vegetable stock, hot
2 tablespoons butter, separated into two equal portions
Half an onion, finely chopped
1 ½ cup Arborio rice
1 cup parmesan grated cheese
¼ cup Parsley, chopped
Salt and pepper to taste
1. Place stock in a large saucepan and bring to a boil. Once hot, reduce heat, keep at a simmer.
2. Melt 1 tablespoon of butter in a saucepan, then add onion and cook until softened.
3. Add Arborio rice and stir so that the kernels toast a bit – this will help in the creaming process.
4. Begin by adding 1 cup of stock. Cook at a slow boil, stirring frequently, until most of the stock is absorbed. At this point, start a timer set for 18 minutes.
5. Continue to add stock 1 cup at a time, allowing each addition be mostly absorbed before adding the next.
6. Once the risotto is ready (after 18 minutes), add the remaining butter, parmesan cheese, parsley and salt and pepper to taste.
