When it came time to “categorize” this recipe, I was really torn. It’s not American, but sort of. It’s not Italian, but sort of. The only thing I knew with any certainty was that one category was Chicken. All that was required was one scrumptious bite and all doubt flew out the window – the Italian influence screamed loud and clear. If they don’t bake chicken like this in Italy, they should! With a side of butter pasta, it would be awesome. (Hind sight twenty-twenty and all – next time a little spaghetti or penne pasta is definitely part of the presentation).
Category: Italian Cooking
Super Easy Shrimp Scampi over Pasta
For Valentine’s Day a few years back, I wanted something “romantic” for supper. At the same time, it had to be something simple that my guys could whip up with very little supervision. I had been ill, and cooking was just not in the cards. It’s times like this that I am grateful for processed foods that can easily come to the rescue. Start with something from a box in the freezer section of your supermarket, add a few fresh ingredients and there you have it – Super Easy Scampi. Yum! This “cheaters” Shrimp Scampi is colorful, unbelievably delicious and can be gracing the table in about 20 minutes.
Best Ever Not Homemade Cheese Tortellini
A long time ago (way back in May 2014) I discovered what must be the best Pasta Company on the planet, Giovanni Rana. Every pasta I’ve sampled in their line blows my mind. Their phenomenal Maine Lobster Ravioli is what truly got me hooked. Hands down, the best commercially prepared Lobster Ravioli I’ve ever tasted. In my opinion Giovanni Rana and their approach to a wonderful line of products continues to ring true to their commitment to quality. Quality ingredients make all the difference in the world, be it cooking from scratch or using prepackaged foods. Giovanni Rana may cost more than other pastas, but then again you get what you pay for. One thing is certain, you need not sacrifice flavor for a quick, easy meal.
Unbelievably Moist Italian Breaded Pork Chops
Here it was the weekend, when I finally have time to putter in the kitchen and enjoy one of my favorite pastimes – cooking. Wouldn’t you know it? I woke up that morning feeling drained – head pounding, body aching – just generally yucky. After spending most of the day curled up on the sofa, editing and scheduling posts written throughout the week, I decided enough was enough. Wallowing in my misery was making me down right miserable. There were pork chops calling to me and a new “simple” recipe to try.
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Giovanni Rana Maine Lobster Ravioli
Good quality ingredients make all the difference in the world, be it cooking from scratch, or in this case, packaged foods. A few years back I discovered Giovanni Rana Pastas. You’ll find them in the refrigerated section of the grocery store. The price is a bit of a shock when you compare it to other prepackaged pastas – nearly twice the price. But when you consider the philosophy of the company, you’ll understand why.
Big Italian Salad with Basil Dressing
Earlier I shared one of my favorite roasted potato dishes, Roasted Italian Potatoes . It is a great side for all sorts of awesome Italian dishes. While some prefer a nice pasta to accompany favorites such as Chicken Marsala, I really like my Italian potatoes. When I shared the recipe for the potatoes, I included a reference to a big, delicious salad complete with a photo. That’s when fellow blogger Ginger over at The Grand Experiment pointed out that it would be nice to have the recipe for the salad, too. Say no more – I’m always happy to oblige. So without further adieu, here it is . . .
Italian Macaroni and Cheese
First let’s talk about Kraft Mac and Cheese for a moment. You know the stuff I’m talking about – comes in a box with a package of powdered cheese. In 1916, Kraft was awarded a patent on their powdered cheese. While the company did not create powdered cheese, it did come up with a new way of processing the powdery substance. By 1937 Kraft had perfected its Mac and Cheese Dinner. The timing was perfect. World War II was looming just over the horizon, and the impact of a world war would create a demand for Kraft Mac and Cheese.
Italian Pot Roast in a Beefy Red Wine Broth
The inspiration for this recipe came from Bare Feet In the Kitchen. Her Italian pot roast was cooked much longer, to the point that the meat was shredded prior to serving. She also used a combination of 1/2 cup water and 1/2 cup red wine. While her recipe looks delicious, I wanted dinner a little sooner than the 4-hour cook in the oven. (The original recipe can also be cooked in a crock pot for about 8-10 hours).
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Italian Chicken Sausage and Potato Skillet Supper
I don’t know about you, but more and more I seem to gravitate to one-pot; one-pan or one-skillet suppers. Oh sure, you could argue that one-pot suppers equate to less cleanup. That would be a strong argument – except I’m not the one assigned to KP duty. If I don’t need to be the one to clean up the mess, why should I care?
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Italian Roasted Potatoes
In case you haven’t noticed by now, I love Italian foods. We aren’t talking just spaghetti, although I make a mean pot of sassy spaghetti. I love it all – from the Antipasto dishes such as Bruschetta, Crostini or a Antipasto Platter, to all the meats and pasta dishes, the flavorful sides and best of all desserts such as Fresh Fruit with Whipped Cream Zabaglione. All food is good in moderation.
One-Pot Cheesy Pasta with Sausage
Have you seen all these one-pot pasta dishes floating around the internet? Don’t you just love the idea of everything cooking up in one pot? The particular recipe I chose to inspire me came from The Slow Roasted Italian. It was simply too pretty to pass up. And I was a bit curious, too. Uncooked pasta in the same pot as all the other ingredients, to be cooked together – how does that work?
Creamy Dreamy Herb Risotto
I’ve always been a rice eater. With a Filipino Mom, we often had rice as a side when others had mashed potatoes. Roast beef and rice with gravy wasn’t uncommon. My dear brother loved Rice for breakfast, covered in chocolate. I liked rice with milk, butter and sugar for a hot “cereal” in the mornings. Rice was a staple in our house.
Colorful Caprese Chicken with a Balsamic Glaze
Two years ago, Hubby, Kiddo and I spent a Saturday morning attending an Air Show is a nearby small town. This wasn’t one of those big Air Shows. It was small, just as the town hosting the show was small. Yet it was a fun way to spend the morning together. There were restored vintage planes and old classic cars to check out. A number of the planes were fighter planes, most from WWII and some from the Korean War. While Hubby and Kiddo enjoyed the beautifully restored cars and planes, I enjoyed people watching. The crowd consisted mainly of old-time veterans who had put whatever they could find from their days of service (mainly caps) as a way of identifying themselves. They walked among the planes, sometimes teary-eyed and spoke to one another in emotional tones, fondly recalling their reckless youth. Although these men were strangers and not old war-time buddies, there were bonds between them that civilians could not begin to comprehend. It was beautiful to watch.
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Genoa Style Stuffed Pork Loin Roast
Although this particular recipe didn’t originate in Genoa, the birthplace of Christopher Columbus, the Genoa influence is unmistakable. It is as colorful as the city itself. This hilly Italian community with breathtaking views of the Italian northwest coastline, is also a window into authentic Italian life. The city’s narrow streets are crammed with family-run restaurants featuring local fresh seafood and the region’s famous specialty: pesto. Without question, pesto is one of the easiest things to make, so be sure to create fresh pesto for this wonderful stuffed pork roast.
Pasta Alfredo with Seasoned Scallops
Hubby loves scallops. He would eat scallops for breakfast if he could (now there’s a thought – hum). This recipe calls for either Sea or Bay Scallops. What’s the difference, you ask. The long and the short of it is that Bay Scallops are much smaller, about 100 count per pound. In the US, these scallops come mainly from the East Coast. Their meat is much sweeter, less chewy than their less expensive “cousins” – the Sea Scallop.
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