Chicken Marsala

My sweet husband bought me a new Italian Cookbook (I think it was a hint that I need to cook more Italian!) It is a great book filled with beautiful pictures - which happens to be the only way I like to read cookbooks - by the pictures. This Chicken Marsala recipe was calling out to both Chad and I. I could have eaten a lot more than I did - it was amazingly awesome! :)

1 3/4 cups reduced sodium chicken broth (14 oz)
2 Tablespoons finely chopped shallot or onion
5 Tablespoons unsalted butter; divided
10 oz mushrooms; trimmed and thinly sliced
1 cup all-purpose flour
4 skinless boneless chicken breast halves
2 Tablespoons olive oil; divided
1/2 cup plus 2 Tablespoons dry Marsala wine
2/3 cup organic heavy cream
1 teaspoon fresh lemon juice
Cracked pepper and salt

Preheat oven to 200 degrees.

Bring broth to a boil in a saucepan; over high heat. Boil uncovered until reduced to about 3/4 cup; about 20 minutes.
Meanwhile, cook shallot/onion in 3 Tablespoons butter in a heavy skillet over medium heat until golden. Add mushrooms, a pinch of salt and pepper and cook, stirring occasionally, until the liquid mushrooms give off is evaporated and mushrooms begin to brown; about 6-8 minutes. Remove from heat.
Put flour in a wide, shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder.
Pat chicken dry and season with salt and pepper, then dredge in flour, shaking off excess.
Heat 1 Tablespoon each of oil and butter in a heavy skillet over medium-high heat until foam subsides. Then saute half of the chicken, turning over once, until golden and just cooked through; about 4-6 minutes. Transfer cooked chicken to a baking sheet and put in the preheated oven to keep warm.
Wipe out the skillet and repeat with remaining chicken.
Once all the chicken is in the oven, add 1/2 cup Marsala wine to the skillet and boil over high heat, stirring up all the brown bits, about 30 seconds. Add the reduced broth, cream and mushroom mixture, then simmer until the sauce is thickened about 6-8 minutes. Stir in the lemon juice and remaining 2 Tablespoons of wine.
Serve chicken with sauce.

Chicken Parm Meatball Subs

I have never used (or ate) ground chicken - till I met this recipe. Wow - I was surprised at how good these turned out. Take the beef out of the meatballs and these chicken meatballs are a lot healthier. Probably could have tossed the sub roll for an even healthier option - but where is the fun in that? 

1 1/2 lbs ground chicken (ground turkey for those scared of the ground chicken)
1 tablespoon grill seasoning
1 large egg
1 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
Handful of chopped parsley leaves
Extra virgin Olive Oil (3 Tablespoons for the sauce and extra for the meatballs)
2 cloves garlic; cracked from skin and split
1/4 teaspoon crushed red pepper flakes
1 28 oz can crushed tomatoes
1 cup chicken stock
Salt and Pepper
8-10 fresh basil leaves; torn or shredded
4 crusty sub rolls (or whole wheat)
1 1/2 cups reduced fat, shredded provolone

Preheat oven to 425.

Place chicken in a bowl and season with grill seasoning. Add egg, half of the grated Parm, bread crumbs, parsley and a good drizzle of the olive oil. Mix the meat and form 12 large meatballs.
Spray a baking sheet with cooking spray and place meatballs on sheet. Bake for 15 minutes or until golden and firm. Switch the broiler on after the meatballs have come out.

While the meatballs bake, heat a medium skillet over medium heat. Add 3 tablespoons olive oil and garlic. Cook for 5 minutes and then remove the cloves. Add the crushed red pepper flakes and the tomatoes. Slowly stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes. Stir in the basil at the very end. Add the cooked meatballs to the sauce and turn heat to low.

Cut the sub rolls and hollow out a little bread from each half to make room for the meatballs. Toast the rolls quickly under the broiler just for a light toast. Fill the rolls with meatballs, sauce and top with shredded provolone and remaining Parmesan. Put under the broiler just until the cheese melts. Make sure you don't burn your rolls!

Bowtie Lasagna

I came across this recipe at the Tasty Kitchen blog and had to try it. Wow - it was good and I whipped it up in 20 minutes. YUM!

1 lb ground chuck
1 package bowtie noodles
1 jar (your favorite) pasta sauce (or homemade if you have time)
1 Tablespoon olive oil
1 teaspoon salt
1 cloves garlic; crushed (or 1/2 teaspoon garlic powder)
1 teaspoon Italian seasoning
1/2 cup mozzarella cheese
1/2 cup sour cream

Cook noodles according to package directions.
Meanwhile, cook meat in a large skillet over medium-high heat; drain and return to skillet.
After noodles have cooked; drain and add to cooked meat. Drizzle with olive oil. Add sauce, garlic, seasonings, cheese and sour cream. Fold together and allow all to combine and melt together, over low heat for about 5 minutes or until cheese is melted.
That's it. :)

Tomato , Brie and Basil Pasta

I am a cheese lover and Brie is one of my favorites! My friend Ali posted this recipe on her blog and I had to make it. It tastes like a grown up version of mac n cheese. We both loved it!
Ali found the recipe from Sunset magazine and the recipe couldn't be easier. We are gearing up for vacation and I was trying to clean out my fridge, so I decided to add a few more ingredients and change things up.

1 lb. whole grain pasta (I think shells work best)
4 oz brie cheese; sliced
1 quart cherry tomatoes; halved
2 cloves garlic; minced
1/2 white onion; minced
1/2 cup olive oil
8 ounces of fresh spinach leaves
1/2 cup fresh basil leaves; chopped
3/4 cup reserved pasta water
Salt and pepper

Cook pasta according to package directions.
While pasta cooks, warm olive oil in a medium skillet over medium heat. Add garlic and onion. Cook for a few minutes until the onions are tender. Add spinach leaves and lower heat. Stir until leaves start to wilt, then add tomatoes. Season with salt and pepper.
Right before draining pasta, reserve 3/4 cup pasta water. Drain pasta and return to pan. Add spinach and tomato mixture to pasta and stir in cheese and basil. Keep stirring till cheese melts. If pasta looks too dry, add some reserved pasta water. I added about 1/2 cup, but added the other 1/4 cup before I stored the leftovers.
That's it! Easy and delicious!

Asparagus, Snap Pea and Avocado Pasta

1 lb asparagus; ends trimmed and cut into 2 inch pieces
1 lb sugar snap peas; strings removed
1 lb whole wheat penne; 1 cup reserved pasta water
1 lb chicken breast; pounded thin
4 tablespoons butter
2 cloves garlic; minced
1 ripe avocado; diced
1/2 cup parsley; chopped
1/2 cup parmesan cheese
Salt and pepper

Season chicken with salt and pepper. Grill over medium-high heat till cooked through. Set aside.

Meanwhile, boil a large pot of water and season with salt. Add asparagus and cook until bright green about 2 minutes. Add snap peas and cook for 30 seconds. Scoop out vegetables and transfer to a bowl.

Return water to a boil. Add pasta and cook till al dente. Reserve 1 cup of pasta water and drain noodles.

In a pasta pot, melt 2 tablespoons of butter over medium-high heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing veggies until crisp and tender about 2 minutes. Add remaining 2 tablespoons butter, parsley, avocado, cheese, cooked pasta and reserved water. Toss to combine.

Recipe adapted from Everyday Food.
This is a light and flavorful pasta dish. I never thought to add one of my favorite foods, avocado, to pasta. It was awesome! We both LOVED this dish. I can't wait to make it again.

Italian Morgue Sauce

2 tablespoons extra virgin olive oil
3-4 cloves garlic; minced
1 can 28 oz Whole tomatoes; I prefer San Marzano
1 1/2 teaspoons mint flakes
Salt and pepper - to taste

In a medium bowl, combine oil and minced garlic. Add can of tomatoes. Crush tomatoes with your hand. Stir in mint, salt and pepper to taste.

Serve with fresh bread and cheese. Also great on steak and chicken!

I am not sure the exact orgin of this recipe, as it has been in our family for years. We love it!
**Spelling may be wrong, please correct me if you know.  :-)

Pasta with Asparagus

1 lb Farafalle pasta (bow-tie noodles)
1 bunch fresh asparagus; ends trimmed and chopped in small pieces
1 pint grape (or cherry) tomatoes; washed and halved
1/3 cup olive oil
2-3 cloves garlic; minced
Salt and pepper
Fresh Parmesan

Boil a large pot of water. Salt water and add pasta; cook till al dente.
Meanwhile, warm oil in a large skillet over medium-high heat. Add garlic and saute for a few minutes. Add asparagus and lower heat to medium. Season with salt and pepper. Cook until softened; stirring occasionally.
Add tomatoes and pasta. Turn off heat and stir together. Top with Parmesan.

Chad's rating: 10/10
Amy's rating: 10/10

This is a family favorite recipe that I have been meaning to post on here for awhile. So easy and tasty!

Spinach Lasagna Roll Ups

8 lasagna noodles, cooked according to package directions
10 oz frozen chopped spinach, thawed and drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and pepper
1 jar Pasta Sauce (I used Roasted Garlic)
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded (I may have used a little more)

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.

Chad's rating: 9/10
Amy's rating: 9.5/10 - so easy and yummy!


Recipe adapted from here. (This was a Weight Watcher recipe, so here is the nutrition info: WW points: 4 - Calories from 1 roll: 188)

Sausage and Roasted Vegetable Penne

1 sweet onion, cut in wedges
1 medium zucchini, cut in big wedges
1 red bell pepper, cut in big wedges
1 pint button mushrooms, stemmed
2 1/2 tablespoons of olive oil, divided
Salt and pepper
1/2 pint grape tomatoes, washed and dried
2 cloves garlic, smashed
1 lb hot turkey sausage links
1/4 cup white wine
1 lb whole wheat penne, cooked according to package; 1/2 cup pasta water reserved
Freshly grated Parmesan

Preheat the oven to 400 degrees.

In a bowl, toss the onion, zucchini, pepper and mushrooms with 1 1/2 tablespoons oil. Season with salt and pepper to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through cooking time. In a small bowl add the tomatoes, garlic and remaining olive oil. Toss to coat and season with salt and pepper. Add to the baking sheet at the halfway point of cooking, about 15 minutes.

Meanwhile, in a large skillet over medium heat, spray the pan with cooking spray and add the turkey sausage links. Cover and cook for 15 minutes, turning occasionally. Once cooked, slice the links and return to the pan. Increase the heat to high and deglaze the pan with the wine. When the vegetables have cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juice to the sausage in the skillet. Toss in the cooked penne, adding the reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste and serve in bowls topped with Parmesan.

Amy's rating: 10/10 - LOVED! Can't wait to make again.
Chad's rating: 10/10

Recipe adapted from the food network - Melissa d'Arabian.

Pasta with Artichoke Hearts

1 (14 or 16 oz) can of artichoke hearts, diced (reserved water from can)

2 -3 cloves of garlic, minced

1/2 can cream of chicken or celery soup

3/4 lb pasta

1/4 cup chicken stock

1 tablespoon butter

Parmesan cheese

Salt and pepper

Olive oil

Saute garlic in olive oil over medium high heat. Add artichoke hearts and chicken broth. Let boil for about 10 minutes.

Thicken with 1/2 can soup and season with salt and pepper.

Cook pasta as directed. Add artichoke mixture, butter, parmesan cheese and pepper to pasta. Add some reserved artichoke water if too dry. Toss well.

Chad's rating: 8/10

Amy's rating: 9/10

Recipe adapted from my Grandma. :)

Antipasto Penne

2 medium peppers (I used 1 red and 1 orange)

1/2 cup pitted kalamata olives, chopped

1/3 cup refrigerated pesto

3 ounces prosciutto, chopped

1 (7 ounce) jar oil packed sun dried tomato halves, drained and chopped

1 14 oz can artichoke hearts, drained and chopped

1 cup fresh spinach

8 ounces whole wheat penne

1/2 cup grated Parmigiana-Reggiano cheese

1/4 cup pine nuts, toasted

Preheat boiler to high.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag for at least 5 minutes. Peel and chop peppers and place in a large bowl. Stir in olives, pesto, prosciutto, tomatoes, spinach and artichokes.

Cook pasta according to package directions; drain. Add cooked pasta and cheese to bell pepper mixture and toss gently.

Top with pine nuts and serve.

Chad's rating: 8.5/10

Amy's rating: 8.5/10

Recipe adapted from Cooking Light.

Artichoke, Spinach & Tomato Pizza

Artichoke, Spinach and Tomato Pizza

1 can refrigerated pizza dough

5 tablespoons olive oil

3 cloves garlic, crushed

3 tablespoons fresh parsley, chopped

2 cups mozzarella

5 tablespoons parmesan cheese

1 can pizza sauce

1 pint cherry tomatoes, halved

2 cups fresh spinach, chopped

1 can artichoke hearts, drained and chopped

Salt, pepper, crushed red pepper flakes

Preheat oven to 500. Line a baking sheet with parchment paper. Stretch pizza dough with oiled hands to fit baking sheet. In a large bowl, combine olive oil, garlic and parsley. Season with salt and pepper. Brush 3 tablespoons of the mixture over the pizza dough. Top with sauce. Then top dough with mozzarella and 3 tablespoons of the parmesan cheese.

Add tomatoes, spinach and artichoke hearts to remaining olive oil mixture. Toss to combine evenly. Add to pizza. Top with remaining parmesan and sprinkle with crushed red pepper flakes.

Bake for 18 minutes or until crust is brown.

Recipe adapted from Everyday with Rachael Ray.

Chad's rating: 9/10

Amy's rating: 9/10 - next time I will try using a Boboli pizza crust and adjust baking temperature and time.

Stuffed Zucchini

Stuffed Zucchini

5 small zucchini

5 cloves of garlic, finely chopped

1/4 teaspoon crushed red pepper flakes

1 onion, finely chopped

1 can diced tomatoes, drained and juice reserved

1/4 cup dry white wine

2 tablespoons unsalted butter, cut up small

3/4 cup Italian breadcrumbs

1/2 cup Parmigiano- Reggiano

1/4 cup chopped parsley

Salt and pepper

Olive Oil

Preheat oven to 400.

Halve the zucchini and hollow them out with a small spoon. Drizzle olive oil over the zucchini and place in the middle of the oven to roast. (They will be ready when you take the stuffing off the heat.) Chop the zucchini centers.

Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil, 4 cloves of crushed garlic, red pepper flakes, onion and the chopped zucchini. Cook for 5 minutes, stirring often until the zucchini begins to caramelize.

Add the diced tomatoes and stir till heated through. Season with salt and pepper and deglaze the pan with the white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium - low and let the juice slowly cook off.

While the stuffing cooks, heat another skillet over medium heat. Add 1 tablespoon of olive oil and the butter. When the butter beings to melt, add the remaining chopped garlic, and cook for 2 -3 minutes. Then add the bread crumbs and lightly toast them. Add the cheese, parsley and pepper and remove from heat.

When the liquid has cooked off the stuffing, stir in the bread crumb mixture and remove from the heat.

Remove the Zucchini from the oven and fill each with a mound of stuffing.

Place bake in the oven for about 5 minutes to crisp up the bread crumbs.

Chad's rating: 7/10 (a little too vegetarian for Chad's liking.)

Amy's rating: 8.5/10

Recipe adapted from Every Day with Rachael Ray

Spidini

Spidini with Sauteed Spinach and Potatoes

4 pieces of chip steak cut in half or 8 small pieces

1 onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup Parmesan cheese

2 cups Italian breadcrumbs

1/2 cup Olive oil

Salt and pepper

Chicken broth

5 red skinned potatoes

2 cloves of garlic

1 bag fresh spinach

Olive oil

Red pepper flakes

Pour olive oil in a dish. Season with salt and pepper. Pour breadcrumbs in another dish. Mix in cheese. Dip each side of chip steak in olive oil, then follow with the bread crumb mixture. Top the meat with onions and garlic. Roll up, jelly roll style, and secure with two toothpicks to hold together. Place rolls in a 9x13 dish. Pour chicken broth in dish till bottom is covered. Top Spidini rolls with a little extra breadcrumbs and cheese.

Bake at 375 for 20 - 25 minutes, turning rolls over once. Cover and continue baking about 25 more minutes. Add more chicken broth as it dries up. This will make a gravy for the top of the rolls.

For the potatoes - heat olive oil over medium heat. Add 2 cloves of garlic. Cook for a few minutes. Then add diced red potatoes. Season with red pepper flakes. During the last few minutes of cooking, add spinach leaves.

Chad's rating: 9/10

Amy's rating: 9/10

Another Grandma recipe!

Rigatoni with Meatballs

Rigatoni with Meatballs

1 lb ground beef

1/2 cup bread crumbs

1/3 cup Parmesan cheese - reduced fat

1/4 cup parsley, chopped

2 cloves garlic, minced

3 large eggs

Salt and pepper

Olive oil

1 lb pasta (Rigatoni)

1 jar store bought sauce - or homemade (I was too lazy last night.)

1 small can Tomato sauce

Fresh basil

Oregano

Extra Parmesan cheese

Combine meat, bread crumbs, cheese, parsley, garlic, eggs, salt and pepper. Mix together softly with hands. Over-mixing will cause the meat to be tough. Roll into small balls. Heat oil in a pan over medium heat. Add meatballs and turn to brown on all sides. While the meatballs are working, prepare the sauce. When I use jar sauce, I like to doctor it up. Add the jar sauce to a pot. Add a small can of tomato sauce, basil, oregano, salt and pepper. Once the meatballs are browned on all sides, add to the sauce. Add a little extra cheese to the sauce. Cook the noodles; drain and combine with the sauce.

Chad's rating: 10/10

Amy's rating: 10/10

Meatballs melt in your mouth. Very good!

Eggplant Roll-ups

Eggplant Roll-ups

1 large eggplant, cut lengthwise into slices

4 large eggs

3/4 cup pesto - store bought

2 1/2 cups bread crumbs

3/4 cup fat free ricotta cheese

1/2 cup Parmesan cheese

Olive oil

salt and pepper

1 cup marinara sauce (I made my own quick sauce)

Season eggplant slices with salt and pepper. Whisk together eggs and 4 tablespoons of pesto. Pour the breadcrumbs into a large plate and mix with a handful of Parmesan cheese. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.

Preheat oven to 350. In a large skillet, heat olive oil over medium-high heat. Cook the eggplant until golden, about 2 minutes on each side. Transfer the eggplant to a paper-towel-lined plate.

In a small bowl, combine the ricotta and Parmesan cheese; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender, about 10 minutes.

Prepare marinara sauce. Serve the roll-ups with the sauce and remaining cheese.

Chad's rating: 8/10

Amy's rating: 8.5/10

Recipe adapted from Everyday with Rachael Ray. Picture is also from her website as I deleted mine.

Ravioli with Balsamic Brown Butter

Ravioli with Balsamic Brown Butter

20 ounces of store-bought ravioli (cheese or mushroom)

1 small can mushrooms, drained and sauteed

6 tablespoons unsalted butter

2 tablespoons balsamic vinegar

1/3 cup toasted walnuts, chopped

1/4 cup grated Parmesan cheese

Salt and pepper

Cook ravioli in boiling salted water for 6-7 minutes or until soft.

Meanwhile, cook butter over medium heat, stirring occasionally. Once foam subsides and the butter starts to turn golden brown (about 3-4 minutes), turn heat off. Let cool for a minute. Then stir in balsamic vinegar, mushrooms, salt and pepper. Add cooked and drained ravioli. Stirring to coat evenly. Top with walnuts and cheese.

Chad's rating: 8/10 - More mushrooms, less walnuts

Amy's rating: 9/10

Recipe adapted from Giada De Laurentiis. Recipe reviews said to use mushroom ravioli. My store only had cheese so I added sauteed mushrooms to the sauce.

Tomato Sausage Lasagna

Tomato Sausage Lasagna

12 dried lasagna noodles, (about 10 ounces), uncooked

2 teaspoons olive oil

1 large onion, chopped

4 garlic cloves, finely chopped

1 1/2 teaspoons dried Italian seasoning

1/4 teaspoon red-pepper flakes

1 pound sweet Italian sausage, casings removed

2 cans (28 ounces each) whole peeled tomatoes in puree

Coarse salt and ground pepper

6 cups shredded mozzarella cheese, (about 1 1/2 pounds)

3/4 cup shredded Parmesan cheese, (about 3 ounces)

Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

Make sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon or your finger; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Chad's rating: 10/10

Amy's rating: 9.5/10 - Easy to make and very good!

Recipe from Everyday Food - PBS. Picture also from Everyday food - I forgot to take a picture.

Sausage Rigatoni

Sausage Rigatoni

1 lb Rigatoni noodles

1 package Italian Sausage (casings removed)

1 small white onion - diced

2 cloves garlic - chopped

2 cans Hunts diced tomatoes

1 package fresh spinach

1 red bell pepper - diced

Olive Oil

Oregano (to taste)

Salt & Pepper

Parmesan cheese

Boil noodles in salted water till al dente (10-12 minutes). Drain.

In medium skillet, cook sausage over med-high heat. Crumble meat as it cooks. Once meat is browned, drain.

While noodles and sausage are cooking, work on the sauce. In a separate saucepan, combine oil, garlic and onion until softened. Add in bell pepper. Once pepper is soft, add tomatoes. Season with salt, pepper and oregano. Add cooked sausage. Cook on med-low heat for 10 minutes. Add fresh spinach leaves and cook till spinach has wilted down. Re-season to taste and add a handful of parmesan cheese.

Combine all ingredients and enjoy!

Chad's rating: 9/10

Amy's rating: 9/10

Served with fresh bread makes the dish!