Fettucini Carbonara
Fettucini Carbonara is the perfect fall dish and a great way to end the work week.
INGREDIENTS
1/2 Pound Bacon or Prosciutto
1/4 Cup Half & Half
4 Beaten Eggs
1 Pound Cooked Fettucini
1/2 Cup Melted Butter
1 1/2 Cup Grated Parmesan Cheese
1/4 Cup Parsley
Cook the fettucini according to package instructions. In a large sauté pan cook the bacon or prosciutto, over a medium heat, until almost crisp. Remove from the skillet and crumble into a small bowl. Drain the fat and return the sauté pan back to the burner. Heat the half and half until it is warm, remove from the burner and beat in the eggs. Beat well. Return the sauté pan back to the burner and cook, over a low heat, for 5 minutes. Stir constantly. Add the bacon or prosciutto and cook for another minute. Place the cooked fettucini into a large bowl and add the butter. Toss the fettucini with the butter. Pour the half & half mixture over the fettucini and toss. Finally add the Parmesan cheese and parsley and toss again. Transfer to serving platter and serve warm. Serves 6
Italian Sausage Soup
This soup is a meal in itself and perfect for this fall weather.
INGREDIENTS
1 Pound Mild Italian Sausage
2 Cups Chopped Carrots
1 Large Chopped Red Onion
1 Cup Chopped Celery
3 Tablespoons Butter
1/2 Cup Chopped Fresh Parsley
1/2 Cup Sliced Mushrooms
3 Cups Chicken Broth
2 Cups Cooked Garbanzo Beans
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Sage
1/2 Cup Water
2 Cups Grated Parmesan Cheese
Slice and remove the casings from the sausage. In a large size skillet sauté the sausage for 5 minutes. Drain off any grease. Add the carrots, onions, celery, mushrooms, butter and sauté over a low heat until the vegetables are soft. Add the parsley, chicken broth, garbanzo beans, sage, salt, pepper and water. If you don’t have time to cook your own garbanzo beans then using canned is ok. Cook on low for 40 minutes. Remove from the heat and serve hot. Parmesan cheese is for topping the individual soup bowls. Serves 4
Penne Rosa
Here is a quick and delicious weeknight meal that everyone is sure to love.
INGREDIENTS
8 Ounces Penne Pasta
2 Tablespoons Butter
2 Tablespoons Minced Garlic
2 Cups Whole Tomatoes (Drained & Finely Chopped)
1 Teaspoon Dried Basil Leaves
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
2/3 Cup Heavy Cream
3 Tablespoons Freshly Grated Parmesan Cheese
Cook the penne according to package directions. Make sure NOT to rinse the pasta after draining the pasta. While the pasta is cooking melt the butter, over a medium heat, in a medium size skillet. Add the garlic and cook for 1 minute. Make sure NOT to brown the garlic. Drain the tomatoes, but reserve the liquid. Add the tomatoes with 1/4 cup of the tomato liquid. Add the basil, salt and pepper. Heat to boiling. Reduce the heat and simmer for 5 minutes or until most of the liquid is reduced. Add the cream. Heat through on a low heat for 2 minutes. Remove from the heat and in a large pasta bowl toss the hot pasta and the sauce together. Sprinkle with cheese and serve immediately. Serves 4
Italian Seasoning Mix
If you want to make this a vegetarian mix then just swap out the beef bouillon for vegetable bouillon. Sometimes it is a bit difficult to find dried green pepper flakes in the grocery store, but there are plenty to choose from on Amazon.
INGREDIENTS
1/3 Cup Minced Dried Onion
3 Tablespoons Dried Green Pepper Flakes
1 Tablespoon Instant Beef Bouillon Granules
1 Tablespoon Dried Basil
1/2 Teaspoons Crushed Bay Leaves
2 Teaspoons Fennel Seed
1/4 Teaspoon Garlic Powder
Mix the onion, green pepper flakes, beef bouillon granules, basil, bay leaves, fennel seed and garlic powder. Store in an airtight container. Shake or stir thoroughly to mix the ingredients before measuring. Makes 2/3 cup mix.
Farfalle With Mushrooms
If you’re looking for a quick Friday night dinner then look no further. Here is a delicious and quick meal to close out the work week.
INGREDIENTS
12 Ounces Farfalle (or Bow Tie Pasta)
3 Tablespoons Olive Oil
1 Large Chopped Onion
2 Cups Sliced Portobello or Fresh Mushroom of Your Choice
5 Minced Garlic Cloves
4 Cups Thinly Sliced Fresh Spinach (Optional)
2 Teaspoons Fresh Thyme
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Kosher Salt
1/2 Cup Shredded Parmesan Cheese
In a large pot, filled with water, cook the farfalle according to package directions. Make sure not to overcook the pasta. Drain, but do not rinse. Rinsing pasta is a big no no in Italian cooking. In a large skillet heat the olive oil over a medium heat. Add the onion, mushrooms and garlic. Cook and stir for 3 minutes. You will want the mushrooms to be nearly tender. Stir in the spinach, thyme, kosher salt and pepper. Cook for another minute. Stir in the cooked farfalle and toss gently to mix. Transfer to a pasta bowl and sprinkle with the shredded Parmesan cheese. Serves 4
Cipollini Glazed Onions
Cipollini or Italian pearl onions are noted for their sweetness and flat shape. To peel easily, drop them whole into boiling water for 3 minutes. Immediately transfer to cold water. Cut the root end and gently squeeze toward the stem end.
INGREDIENTS
16 Ounces Cipollini Onions
1/2 Cup Unsalted Butter
3 Cloves Minced Garlic
1/2 Teaspoon Kosher Salt
1/2 Cup White Wine
1 Tablespoon Sugar
Preheat your oven to 350° F. In a medium size sauté pan melt the butter over a medium high heat. Add the cipollini onions and the kosher salt. Cook for 5 minutes. Add the minced garlic and sugar. Cook for 3 minutes to glaze the onions. Add the white wine. Place all of the combined ingredients into a medium sized greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Serves 6
Basic Frittata
Just what is a frittata? Well, it is a cross between an omelet and a casserole and is best when it's loaded with lots of delicious ingredients. Make sure to sauté the delicious ingredients first.
INGREDIENTS
8 Lightly Beaten Eggs
1 Tablespoon Fresh Chopped Basil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Black Pepper
3 Tablespoons Olive Oil
1 1/2 Cups Chopped Vegetables of Your Choice
3 Sliced Green Onions
1/2 Cup Chopped Ham
1/2 Cup Shredded Cheddar Cheese
Preheat the broiler. In a medium size bowl combine the eggs, basil, kosher salt and pepper. Set aside. In a large ovenproof sauté pan heat the olive oil over a medium heat. Add the chopped vegetables and the green onions. Cook for 5 minutes until the vegetables are nice and tender. Make sure to stir occasionally. Stir in the chopped ham. Pour the egg mixture over the vegetables mixture. Continue to cook over a medium heat. As the egg mixture sets run a heat-proof spatula around the edge of the skillet. Lift the egg mixture so the uncooked portion flows underneath. Continue to cook and lift the edges until the egg mixture is almost set. Sprinkle with the cheddar cheese. Place the sauté pan under the broiler for 2 minutes. You will want the sauté pan 5 inches from the heat. You will want the cheese melted. Remove from the oven and serve nice and hot. Serves 4
Victoria’s Risotto
This is my favorite risotto which should take only about 30 minutes to make from start to finish. My risotto is such a great dish for either a side dish or the main course.
INGREDIENTS
1/4 Cup Cooked Peas
1/4 Cup Diced Green Bell Pepper
3 Tablespoons Olive Oil
1 Minced Garlic Clove
2 Minced Shallots
2 1/2 Cups Beef Broth or Vegetable Broth
1/2 Cup Red Wine
1 Cup Arborio Rice
1 Teaspoon Kosher Salt
2 Tablespoon Butter
1/4 Cup Grated Parmesan Cheese
In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic and shallots until they are soft. Add the kosher salt. In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat. Add the rice to the olive oil pan. Stir well until all of the grains are coated and the rice becomes translucent. Add 1/4 cup of the broth mixture to the rice. Stir the rice well until the liquid is absorbed. The rice should still look moist and creamy. Add another 1/4 cup of the broth mixture to the rice and stir until the liquid is absorbed. Then pour in about a third of the remaining broth and stir well. Simmer for 10 minutes over a low heat. Stir occasionally. Add the rest of the broth and cook for another 10 minutes. The risotto will absorb the last of the liquid quickly. The risotto will be done when the kernels are soft, but with just a little bite at the center. There should be no liquid in the bottom of the pan and the risotto will be creamy and moist. If you need a bit more liquid then add a tablespoon or two of water. Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate. Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry. Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4
Everyday Meatballs
I love these basic meatballs especially topped on a pile of pasta covered in a red sauce. Just a basic gal I guess.
INGREDIENTS
16 Ounces Hot or Mild Ground Italian Sausage
1 Lightly Beaten Egg
1/3 Cup Bread Crumbs
1/4 Cup Grated Parmesan Cheese
1/4 Cup Milk
1/4 Cup Chopped Onion
Preheat your oven to 350° F. Chop the onion into fine pieces. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk and chopped onions. Add the sausage to the bread crumb mixture and mix well with your hands and shape into 20 meatballs. Cover a baking sheet with parchment paper and arrange the meatballs on the baking sheet. Bake for 25 minutes. Serve over your favorite pasta and favorite sauce. Also is great for making a delicious grinder. Serves 6
Roasted Garlic Pasta Sauce
I like to make my pasta sauces ahead of time so when I need to make a quick meal I have the makings of a quick meal handy. If you don’t know what to do with all of those summer tomatoes then here is the recipe for you!
INGREDIENTS
6 Garlic Bulbs
4 Tablespoons Olive Oil
4 Red Bell Peppers (Halved & Seeded)
25 Peeled Tomatoes
3 Tablespoons Brown Sugar
2 Tablespoons Kosher Salt
1 Tablespoon Balsamic Vinegar
1 Teaspoon Freshly Ground Pepper
1 Cup Combined Chopped Herbs (Oregano, Thyme, Parsley, Basil)
Preheat your oven to 400° F. Peel away the dry outer layers of skin from the garlic bulbs. Leave the skins and cloves intact. Cut off the pointed top portions which should be about a half inch. You want to leave the bulbs intact, but expose the individual cloves. Put the garlic bulbs, cut sides up, in a small baking dish. Drizzle with 1 tablespoon of the olive oil. Cover with foil and set aside. Cut the red peppers in half and throw away the seeds. Place the peppers, cut side down, on a parchment paper lined baking sheet and drizzle the peppers with the rest of the olive oil. Place both the garlic and the peppers in the oven and bake for 45 minutes. The pepper skins should be rather charred and the garlic cloves should be soft. Remove from the oven and cool the garlic on a wire rack until cool enough to touch. Let the peppers stand for 20 minutes until they are cool enough to handle. When the peppers are cool enough to handle, peel off the skins and throw them away. Chop the peppers and set aside. Remove the garlic cloves from the papers by squeezing the bottoms of the bulbs. Put the garlic cloves in either a blender or food processor. Cut the peeled tomatoes into chunks and add some of the chunks to the food processor with the garlic. Cover and process until chopped. Transfer the chopped garlic and tomatoes to a large heavy pot. Repeat the chopping of the remaining tomatoes. Do this in batches, in the food processor, and then all of the tomatoes to the pot. Add the brown sugar, salt, vinegar and freshly ground pepper to the tomato mixture. Bring to a boil and boil for 50 minutes. Stir occasionally. Add the chopped red peppers to the mixture. Continue boiling for 20 minutes more until the mixture is reduced to about 11 cups and reaches the desired sauce consistency. Stir occasionally. Remove from the heat and stir in the assorted herbs (any combination of herbs will do). You can use this sauce immediately or freeze. This sauce is also great if you feel like canning them. Makes about 6 pints.
