Macadamia Nut Pesto
I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead. This pesto turned out to be the best pesto I’ve ever tasted. You can use it in pasta dishes or anything that you would make with regular pesto. I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.
INGREDIENTS
3 Garlic Cloves
2 1/2 Cups Packed Fresh Basil Leaves
1/4 Cup Whole Macadamia Nuts
1/2 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Romano, Parmesan or Pecorino Cheese
You will need a heavy duty blender or food processor for this recipe. Wash and dry the fresh basil leaves. You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor. Pulse until the ingredients are coarse. Add the olive oil, salt and pepper and pulse until nice and smooth. Transfer to a storage container with a tight lid. Right before you are going to use the pesto mix in the grated cheese. Makes about 1 cup
Healthy Puttanesca Pasta Dinner
This classic spicy Italian sauce satisfies with plenty of flavor without the oil or anchovies. If you want to make this pasta dish extra healthy then used whole wheat pasta.
INGREDIENTS
1/2 Cup Vegetable Broth
1 Cup Diced Onion
5 Minced Garlic Cloves
1/2 Teaspoon Crushed Red Pepper
2 Tablespoons Tomato Paste
6 Cups Diced Plum Tomatoes
1/4 Cup Chopped Kalamata Olives
3 Tablespoons Capers
3 Tablespoons Chopped Fresh Parsley
3 Tablespoons Chopped Fresh Basil
3 Tablespoons Fresh Minced Oregano
16 Ounces Cooked Pasta
In a large size skillet heat the broth for 1 minute over a medium high heat. Add the onions, garlic and red pepper flakes. Cook for 5 minutes. Stir in the tomato paste and cook for 2 minutes. Add the tomatoes, olives and capers. Turn the heat down to medium and cook for 20 minutes. Stir occasionally. Remove from the heat and stir in the parsley, basil and oregano. Serve over cooked pasta. Serves 6
Easy Tiramisu
I swear there is no easier Tiramisu recipe than this recipe. You just need a little planning ahead for refrigeration time. If you don’t have espresso don’t worry just use very strong coffee.
INGREDIENTS
8 Ounces Room Temperature Cream Cheese
1/3 Cup Sugar
6 Tablespoons Amaretto Liqueur
1 Teaspoon Vanilla Extract
3 Cups Whipped Cream
24 Ladyfingers
3/4 Cup Espresso
1/4 Cup Unsweetened Cocoa Powder
In a medium size bowl beat together the cream cheese and sugar for 4 minutes until light and creamy. Beat in the Amaretto and vanilla extract. Fold the whipped cream into the cream cheese mixture. Arrange half of the ladyfingers in a dish that is large enough to hold them in one layer. A 9×9 inch casserole dish is a good dish to use. Sprinkle with half of the espresso. Top with half of the cream cheese mixture. Spread until smooth. Sprinkle with half of the cocoa. Arrange the remaining ladyfingers over the cocoa. Sprinkle with the remaining coffee. Top with the remaining cream cheese mixture, smoothing the top. Sprinkle with the remaining cocoa. Cover and place in the fridge for at least 5 hours or overnight is even better. Serves 10
Mafaldine Pasta With Sausage & Roasted Peppers
Easy & delicious! Enough said!
INGREDIENTS
1 Pound Sweet Italian Sausage
6 Chopped Garlic Cloves
12 Ounces Roasted Peppers (Drained, Rinsed & Chopped)
2 Cups Chicken Broth
28 Ounces Crushed Tomatoes
1 Pound Mafaldine Pasta
3/4 Cup Chopped Green Olives
4 Tablespoons Olive Oil
1/4 Cup Grated Romano Cheese
In a large size skillet sauté the sausage for 5 minutes, over a medium heat, until browned on the outside. Remove the sausage from the skillet and place onto a cutting board. Slice into 1/4 inch pieces. Return the sausage to the skillet and add the garlic. Sauté the sausage and garlic for 5 minutes. Add the roasted peppers and chicken broth. Increase the heat to medium high and bring to a boil. Add the tomatoes. Cover and reduce the heat to medium low. Let simmer for 20 minutes. In the meantime cook the pasta in a large pot of salted water until al dente. Drain the pasta, but don’t rinse it. Remove the skillet from the heat and add the drained pasta, green olives, olive oil and cheese to the sausage & garlic. Mix thoroughly and transfer to a large pasta bowl. Serve immediately. Serves 6
Southern Italian Pasta Fagioli
I love this lovely Italian soup because it’s hearty, but not too heavy.
INGREDIENTS
2 Tablespoons Olive Oil
1/2 Cup Chopped Carrot
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
4 Minced Garlic Cloves
5 Cups Water
4 Beef Bouillon Cubes
15 Ounce Can Diced Tomatoes With Juice
3 Teaspoons Basil
1/2 Teaspoon Freshly Ground Pepper
1 Cup Uncooked Ditalini Pasta
20 Ounce Can Undrained Kidney Beans
Extra Olive Oil For Garnish
1/2 Cup Grated Parmesan Cheese
Add the olive oil to a large size soup pot and heat over a medium heat for 1 minute. Add the carrots, celery, onions and garlic. Cook for 12 minutes making sure to stir occasionally. Add the water, beef bouillon, tomatoes (with juice), basil and pepper. Bring to a boil. Stir in the pasta and turn the heat up to a medium high. Cook for 15 minutes. Stir frequently to ensure that your soup doesn’t stick. Add the beans and cook for another 5 minutes. Remove from the heat and ladle into individual bowls. Drizzle with olive oil and sprinkle with grated Parmesan cheese. Serves 6
Creamy Chicken Parmesan Pasta
Your family will love this quick pasta dish that is easy enough to make any night of the week. Makes good left-overs too!
INGREDIENTS
2 1/2 Cups Uncooked Dried Gemelli Pasta
3 Tablespoons Butter
3 Cups Broccoli Florets
1 Cup Whipping Cream
1/4 Cup Butter
1 Cup Shredded Parmesan Cheese
6 Ounces Cooked Chicken Strips
1/2 Cup Cooked & Chopped Bacon
1/2 Teaspoon Garlic Powder
Extra Shredded Parmesan Cheese For Garnish
Cook the pasta in a large size pot filled with salted water until al dente. Remove from the heat and drain in a colander. DO NOT rinse the pasta. Return the pasta to the pot and place a lid on the pot to keep warm. In a medium size sauté pan melt 3 tablespoons of butter over a medium heat for 1 minute. Add the broccoli and cook for 5 minutes until the broccoli is crisp and tender. In a medium size saucepan add the whipping cream and 1/4 cup of butter. Stir in the Parmesan cheese. Cook over a medium low heat for 6 minutes. Stir frequently. Remove from the heat and pour the Parmesan sauce over the pasta. Add the broccoli, cooked chicken, bacon and garlic powder. Gently stir until well mixed. Transfer into a serving bowl. Sprinkle with additional Parmesan cheese if you like. Serves 6
It's Saint Joseph's Day and time to make Sfingi.
INGREDIENTS
Ricotta Cream Filling
One 15 Ounce Container Ricotta
3/4 Cup Confectioners’ Sugar
1 Teaspoon Vanilla Extract
1/4 Cup Mini Chocolate Chips
1 Tablespoon Finely Chopped Candied Citron Or Orange Peel
Dough
1 Cup Water
4 Tablespoons (1/2 stick) Unsalted Butter
1 Teaspoon Salt
1 Cup Unbleached Flour
4 Large Eggs
Vegetable Oil For Frying
Candied Cherries – Cut In Half For Garnish
2 Tablespoons Chopped Unsalted Pistachios For Garnish (Optional)
Confectioners’ Sugar
In a medium Bowl, whisk the ricotta, sugar and vanilla until smooth. Stir in the chocolate chips and candied fruit. Cover and refrigerate several hours or overnight.
To make the puffs, bring the water, the butter and the salt to a boil over medium heat. Remove from the heat, add the flour all at once and stir well with a wooden spoon until the flour is completely incorporated.
Return the saucepan to medium heat. Cook, stirring constantly and turning the dough often, until the dough begins to leave a thin film on the bottom of the saucepan (about 3 minutes). This dries the dough so the puffs will be crisp. With a rubber spatula, scrape the dough into a large bowl. Beat in the eggs one at a time. Continue to beat until smooth – about 2 minutes more.
In a deep heavy saucepan or deep fryer, heat about 3 inches of oil until the temperature reaches 375° F on a deep frying thermometer or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute. With a tablespoon, scoop up a rounded spoonful of batter and with another spoon, carefully push the dough into the oil so that it doesn’t splash. Continue to add the dough by the spoonful without crowding the pan. The dough will puff up and double in size so do not add too many at one time or they will stick together. Cook, turning them often, until the dough breaks open – about 4 minutes. Continue to cook 1 to 2 minute more or until crisp and golden brown. Remove the fritters with a slotted spoon or skimmer and place them on paper towels to drain. Repeat with the remaining dough. Let cool slightly.
With a small knife, split fritter partway open. Spoon the cream inside, allowing it to show through the split. Press a cherry half into the cream and sprinkle with pistachios (optional). (If it is not St. Joseph’s Day, you can just shake these, without the filling in a bag with confectioners’ sugar and serve like donuts).
Dust the sfingi with confectioners’ sugar. These are best right after they are made. Makes 12
Farfalle Pasta With Asparagus, Peas & Proscuitto
Busy households need good and easy weeknight meals. Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish.
INGREDIENTS
3 Slices Prosciutto
8 Ounces Farfalle Pasta
1 1/2 Pounds Diced Asparagus
1 Cup Defrosted Frozen Peas
2 Minced Garlic Cloves
2 Tablespoons Butter
1 1/2 Cups Chicken Broth
2 Tablespoons Cornstarch
1/4 Cup Fresh Lemon Juice
1/2 Cup Half & Half
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Ground Cayenne Pepper
Preheat your oven to 400º F. Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes. Remove from the oven and set aside. Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus. Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic. Cook over a medium heat for 1 minute. Add the chicken broth and cornstarch to the sauté pan. Whisk into the garlic and butter. Bring to a boil. Stir in the salt, pepper and cayenne. Add the lemon juice and half & half. Cook for 1 minute. Cook for 30 seconds more. Remove from the heat. Pour the garlic/half & half mixture over the pasta and toss. Crumble the prosciutto over the top of the pasta dish. Serve with a salad and Italian bread. Serves 4
Chorizo Pasta Bake
Make sure to slightly undercook the pasta as it will cook in the oven too. The goal is for the finished dish to retain some bite and texture.
INGREDIENTS
2 Tablespoons Olive Oil
1 Finely Chopped Red Onion
3 Crushed Garlic Cloves
8 Ounces Sliced Chorizo
7 Cups Chopped Tomatoes
1 Tablespoon Red Wine Vinegar
14 Ounces Fusilli
1/2 Cup Chopped Fresh Basil Leaves
1/2 Cup Grated Parmesan
Preheat your oven to 350º F. In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and cook for another minute. Remove and place into a 1 1/2 quart glass baking dish. In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar. Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish. In a large pot add water and salt. Add the fusilli and cook until nearly al dente. Remove from the heat and drain. Toss the cooked pasta with the remaining olive oil. Stir the cooked pasta nto the sauté pan. Add the basil. Pour the contents of the sauté pan into the glass baking dish. Sprinkle with the grated parmesan and bake for 25 minutes. Remove from the oven and let sit for 5 minutes before serving. Serves 4
Baked Cannellini Beans With Italian Sausage
This dish is so easy to make and is an excellent weeknight meal coupled with a tossed salad and a nice hunk of crusty bread. This dish can be served as either a main dish or side dish.
INGREDIENTS
2 Cups Cooked Cannellini Beans (Cooked Dried or Canned)
1/4 Pound Diced Bacon
1 Pound Sweet Italian Sausage
1/4 Cup Chopped Fresh Basil
2 Cups Tomato Sauce
2 Cups Chicken Broth
4 Cloves Minced Garlic
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Parsley
Preheat your oven to 350º F. Drain the cannellini beans in a strainer, but do not rinse them. Set aside. In a medium size Dutch oven sauté the sausage, garlic and the bacon over a medium heat for 8 minutes or until well cooked. Add the pepper, parsley, basil, tomato sauce, chicken broth and cannellini beans. Give a good stir and put the lid on. Bake for 60 minutes. Remove from the oven and serve immediately. Serves 4 as a main dish.
