Mediterranean Pasta Dinner

Ingredients:

• 1 pound of fusilli pasta
• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 2 teaspoons of crushed garlic (2 cloves)
• 1 small can of sliced black olives
• ¼ cup of capers
• ¼ cup of sun dried tomatoes1 can of artichoke hearts in water, drained
• ½ cup of white wine
• ¼ cup of fresh basil, chopped
• ½ cup of grated Parmesan cheese

Preparation:
Cook the pasta in boiling water according to package directions.
Heat the olive oil in a pan and add the garlic. Cook until the garlic begins to brown.
Cook the chicken in the olive oil and garlic and cut into pieces.
Add the olives, capers, tomatoes, artichoke hearts, white wine, and basil.
Simmer for ten minutes. Drain the pasta.
Stir the pasta into the chicken mixture.
Sprinkle with Parmesan cheese and serve with a side salad.



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Broccoli Cheese Calzone with Marinara Sauce

Ingredients:
Pizza dough:

• 1 cup plus 2 tablespoons of water
• 2 tablespoons of olive oil
• 3 cups of flour
• 1 teaspoon Italian seasoning blend
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 package of bread machine yeast or 2 ½ teaspoons yeast

Filling:

• 2 cups of frozen chopped broccoli
• 1 clove garlic, crushed or 1 teaspoon crushed garlic
• 1 cup of ricotta cheese
• ½ cup of grated Mozzarella cheese
• 1 egg
• 1 teaspoon Italian seasoning blend
• 1 small can of black olive slices
• Topping:
• 1 jar marinara sauce
• Grated Parmesan cheese

Preparation:
Place the pizza dough ingredients in the bread machine and set to the dough cycle.
Mix together the filling ingredients and set aside.
Divide the dough into four pieces.
Roll each piece out into a circle about the size of a pie pan. (8-9 inches)
Place a quarter of the filling in each round and fold the dough over the top.
Crimp the edges by rolling the dough edge up and crimping with a fork or squeezing with your fingers.
Cut 2 or 3 small slits in the top to let the steam escape while baking.
Brush the calzones with olive oil.
Place them on a greased baking sheet, with no edges touching.
Bake in a 425 degree oven for 12-18 minutes, until golden brown.
Warm the marinara sauce in the microwave.
Serve the calzones with marinara sauce and grated Parmesan cheese on the side.



Photo/Canadacow on Flickr

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Quick and Easy Ravioli Lasagna Florentine

Quick and Easy Ravioli Lasagna Florentine

This casserole takes only minutes to make for a quick weeknight supper. Double the recipe and bake in two pans, so you have one for now, and one for another day.

Ingredients:

• 1 jar of Alfredo sauce
• 1 package (15 to 20 ounces) of frozen cheese ravioli
• 2 cups of fresh spinach, chopped
• 8 ounces of shredded Mozzarella cheese
• Optional if you like extra cheesy: 8 ounces of Ricotta cheese

Preparation:
Spray a casserole baking dish with cooking spray.
Spread a large spoonful of Alfredo sauce in the bottom of the pan.
Lay half the ravioli on the sauce.
Cover with half the Ricotta, half the spinach, and half the Mozzarella.
Repeat the layer, ending with the Mozarella.
Cover with foil and bake in the oven at 375 degrees for 30 minutes or until the sauce is bubbling.
Remove the foil and bake another ten minutes or until the top is browned.
This recipe will feed 4-6 people.

More great recipes are at my Sacramento Easy Meals Examiner website.

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Sausage and Portobello Pizza on a Garlic Herb Crust

Just looking at pizza gives me ideas for new toppings. This picture birthed several ideas, and the Sausage Portobello pizza is one of those babies.


Ingredients:
Bread dough for pizza crust ingredients (see the recipe for Garden Vegetable Pizza)
½ pound of sausage
1 portobello mushroom top, cut small, or 8 ounces crimini mushrooms, sliced
1 bell pepper, sliced
1 red onion, chopped
1 jar pizza sauce
2 cups of grated Mozzarella cheese

Preparation:
Prepare the bread dough in the bread machine.
Roll out to a 16 inch pizza round and let it rest for 20 minutes.
Cook the sausage in a pan until brown and crumbly.
Remove from the pan.
Cook the mushrooms in the pan until browned on all sides.
Spread the pizza sauce on the crust.
Top with 2 cups of mozarella cheese.
Top the cheese with the sausage, mushrooms, bell pepper slices and chopped onion.
Bake at 425 degrees for 12-18 minutes.

Creamy Asparagus and Mushroom Risotto

My family has grown to love risotto dishes since we first started making them about five years ago. Even when nothing is added, the arborio rice cooks up with a creamy texture that tastes as if it has a sauce on it. We love mushrooms, and we love asparagus, so this dish is a triple favorite.


Ingredients:
2 cups of risotto (arborio rice)
1 bunch of asparagus, cut into one inch pieces
4 ounces of mushrooms, sliced
1 can of low fat, low sodium cream of mushroom soup
3 cups plus 3 tablespoons of chicken broth
1 cup of white wine

Preparation:
Place the risotto in a pan and add 1 cup of chicken broth.
Cook over medium high heat until the liquid is absorbed.
Add the remaining two cups of chicken broth and 1 cup of wine.
Continue to cook another twenty minutes until the liquid is absorbed.
While the risotto cooks, brown the mushrooms in three tablespoons of chicken broth.
Cook the asparagus in the microwave in ¼ cup of water for 3 minutes.
Stir the mushrooms, asparagus, and cream of mushroom soup into the risotto.
Serve with grated Parmesan cheese on top and a glass of the white wine.

Photo/Panduh on Flickr

Ham Spaghetti Carbonara with Caesar Salad

Ingredients:
1 pound whole wheat spaghetti pasta
1 cup of chopped ham
6 eggs, beaten
¼ cup half and half
Grated Parmesan cheese for topping
½ teaspoon salt
¼ teaspoon pepper
1 head of Romaine lettuce
¼ cup Caesar salad dressing
¼ cup grated Parmesan cheese
Croutons

Preparation:
Cook the spaghetti in boiling water according to package directions.
In a pan, heat the oil and butter.
Whisk the eggs together with the half and half, the ham, and the salt and pepper.
Cut up the lettuce and toss with the dressing and ¼ cup Parmesan cheese.
Drain the spaghetti and return to the pot.
Pour the egg mixture over the spaghetti and toss.
As you toss the pasta, the eggs will cook. When they are done, turn it into a serving dish.
Sprinkle with some Parmesan cheese.
Add the croutons to the salad.



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Simmered Scallops Italiano over Fettucini

Ingredients:

• 1 tablespoon olive oil
• 1 pound of fresh sea scallops
• 1 can (13 ounces) diced tomatoes
• 1 teaspoon ground oregano
• ½ teaspoon red pepper
• ¼ cup of Parmesan cheese
• 1 pound fettucini
• 4 cups of broccoli florets
• 4 cups of romaine lettuce, chopped
• 2 tablespoons of Ceasar salad dressing
• 1 cup of croutons

Preparation:
Cook the scallops in the olive oil just until they turn color, about 3 minutes.
Add the tomatoes, spices, and broccoli. Simmer over medium heat ten minutes.
Cook the fettucini in boiling salted water until al dente, about 9 minutes.
While the fettucini and scallops cook, toss the romaine lettuce, salad dressing, and croutons.
Sprinkle the Parmesan cheese over the top of the salad.
Serve the simmered scallops over the fettucini with the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Potato Gnocchi in a Marinara Sauce

This is another perfect dish for when you have to use up a few things before going shopping, or when you are waiting for payday. It’s filling and it’s simple, using basic ingredients that should already be in the pantry. It will feed 4-6 people, depending on how hungry they are.

Ingredients for gnocchi:

• 4-6 russet potatoes
• 1 ½ cups of flour
• 1 tablespoon of butter
• ¾ teaspoon salt
• 1 egg
• (Optional) 1 tablespoon fresh parsley and 1 tablespoon fresh basil

How to make gnocchi:
Cook the potatoes in boiling salted water until tender, about 20 minutes.
Run cool water over the potatoes, then slip the peels off.
Mash the potatoes with a masher.
Stir in the flour, butter, salt, egg, and herbs if you are using them.
Stir with a wooden spoon until all the ingredients pull together.
Place the dough on a floured surface, and knead ten times.
Pull handfuls of the dough off the main ball and roll into snakes.
Slice into pieces about 1 inch thick and 1 inch long.
When the marinara sauce is ready, drop the gnocchi into boiling salted water and cook just until they float to the top.
Drain the gnocchi and stir them into the marinara sauce.

Ingredients for quick marinara sauce:
1 tablespoon olive oil
1 onion, chopped
2 cloves of garlic, crushed, or 1 tablespoon crushed organic garlic from a jar
2 cans (13 ounces) crushed tomatoes
1 can tomato sauce
1 tablespoon fresh basil or 2 teaspoons dried basil
1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon pepper
½ teaspoon sugar
(Optional) 2 tablespoons red wine (The red wine adds body to the sauce.)

How to make the marinara sauce:
Stir the ingredients together in a saucepan.
Allow to simmer over low heat while making the gnocchi.

Serve the gnocchi and marinara sauce Parmesan cheese on top and with a fresh green salad and plenty of crunchy croutons.

Photo/RDPeyton on Flickr

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Garlic Chicken with Thyme over Gnocchi

Ingredients:
2 tablespoons of crushed garlic
1 teaspoon of ground thyme
4 skinless chicken breasts, bone-in
Juice of one orange
1 tablespoon of balsamic vinegar
1 small package of prepared gnocchi (find this in the refrigerated section of your grocery)
Fresh green beans (frozen if fresh aren’t available)

Preparation:
Place the chicken in the slow cooker.
Sprinkle the garlic, thyme, orange juice, and balsamic vinegar over the top.
Cook on low for 7-8 hours, or on high 3 hours.
Cook the gnocchi according to package directions. (If you can’t find gnocchi, substitute with potatoes.)
Steam the green beans in the microwave.

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Alfredo Chicken and Vegetable Linguini

Dinner in 15 minutes? You betcha!

Ingredients:
1 pound chicken breast tenderloins
1 tablespoon of butter
1 clove of garlic, crushed
1 small bag of frozen stir-fry vegetables
1 jar of Alfredo sauce
1 pound of linguini
Grated Parmesan cheese for topping

Preparation:
Cook the linguini in boiling water according to package directions.
Melt the butter in a pan and cook the garlic in it for two minutes.
Cook the chicken in the butter and garlic until browned and cooked through.
Add the stir-fry vegetables and the Alfredo sauce.
Drain the linguini and stir into the chicken mixture.
Serve immediately with grated Parmesan cheese.

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Ravioli and Spinach Gratin

Ingredients
1 small package of frozen ravioli
1 jar of pasta sauce
1 small package of frozen spinach
1 cup of Mozzarella cheese
Olive oil cooking spray
Parmesan cheese and parsley for garnish

Preparation
Cook the ravioli in boiling water according to package directions.
Drain the pasta and lay on paper towels to dry.
Thaw the spinach and squeeze all the moisture out using paper towels.
Spray a casserole dish with olive oil cooking spray.
Lay the spinach on the bottom of the casserole.
Place half the ravioli on the spinach.
Pour half the pasta sauce over it.
Spread half the cheese on it.
Repeat the layers with the rest of the ravioli, sauce, and cheese.
Bake in a 350 degree oven for 15 minutes until the cheese is melted.
Garnish with Parmesan cheese and parsley.

Photo/Suzanne Pitner, DinnerMagic

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Pepperoni Rigatoni with Italian Chop Salad

Wine Pairing: Shiraz or Syrah

Ingredients for the Pepperoni Rigatoni:
1 pound rigatoni
½ pound pepperoni, chopped
1 jar spaghetti sauce (or use my homemade spaghetti sauce recipe)
¼ pound of Italian four cheese blend (or you can use mozzarella)

Ingredients for the Italian Chop Salad:

• ½ head of lettuce, chopped
• 1 cup of spinach, chopped
• ¼ cup of Italian dressing
• ½ cup of mozzarella cheese, grated or cut into small chunks
• 1 tomato, chopped
• 1 stalk of celery, chopped
• ½ cup of red onion, chopped
• Optional: ¼ cup of chopped pepperoni

Cook the rigatoni in a pot of boiling salted water.
Mix the lettuce and spinach together and toss with the Italian dressing.
Place in a salad bowl and top with the cheese, then celery, onion, and tomato.
Place in the refrigerator until dinner is ready.
Drain rigatoni. Pour the spaghetti sauce over it and stir.
Add the chopped pepperoni and keep on low heat for a few minutes till it warms through.
Serve the pasta and salad with a Shiraz wine.

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Spaghetti Pie

Don't throw away your leftover pasta again! This recipe is the perfect way to use up leftover spaghetti and sauce. The kids will love it, and they might not even realize they're eating leftovers. Of course, you can make this dish out of fresh ingredients as well.

Ingredients for the crust of the Spaghetti Pie:
2 to 3 cups of cooked spaghetti
2 eggs, beaten till frothy
1/3 cup of Parmesan cheese

Spray a pie plate or an 8x8 pan with cooking spray. If the pasta isn't hot, warm it in the microwave. Mix the heated spaghetti with the eggs and cheese and press into the bottom of the pan.

Filling ingredients:
1 cup of cottage cheese (use low fat or fat free to make this dish lighter)
2 eggs
¼ cup chopped parsley
¼ cup of Parmesan cheese

Place the ingredients in a blender or mini-chopper. Whip together until well blended. Pour the cheese mixture over the spaghetti crust.

Topping ingredients:
1 cup of spaghetti sauce
1/3 cup of Mozzarella cheese

Top the cottage cheese mixture with 1 cup of spaghetti sauce. If you have some leftover All Day Italian Spaghetti Sauce in the Slow Cooker, wonderful! The second day after marinara sauce is made, it is more flavorful. If you don't have any leftover sauce, you can use a jar of sauce. I like the Classico brand and the Barilla brand of sauces.

Top the sauce with grated Mozzarella cheese. Place the pie in the oven and bake for 30 minutes at 350 degrees.

Si mangia e si gode!

Photo/Mr. Joro on Flickr

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All Day Italian Spaghetti Sauce in the Slow Cooker

This is as close to the traditional, cook all day marinara sauce as you’ll find. I add crushed garbanzo beans (chickpeas) to my sauce to up the protein content. Serve it up with Barilla spaghetti, angel hair, or any other type of pasta you desire. After trying many different boxed pastas, my family seems to prefer Barilla. You may have another favorite brand.

Just an FYI...this recipe makes a full crock pot of sauce. We had it this week, and we had our spaghetti, then I made a Spaghetti Pie with it, I reserved some of the sauce for my Garden Veggie Pizza, and I still had sauce left over to freeze for another meal. Make sure you have plenty of dishes to store the sauce in before you make it!

Ingredients for all day Italian spaghetti sauce

• 1 onion chopped
• 1 stalk of celery, chopped
• 2 cloves of garlic, crushed
• 2 tablespoons of chopped parsley
• 1 tablespoon of basil
• 2 teaspoons oregano
• 1 bay leaf
• 1 tablespoon sugar
• ½ teaspoon of salt
• ½ cup of red wine
• 1 can (28 ounces) of tomato sauce
• 1 can (6 ounces) of tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can of garbanzo beans, drained and crushed with a potato masher
• 1 small can chopped black olives
• 1 pound of Italian sausage links

Preparation:
Place all ingredients in a crock pot or slow cooker.
Cook on low all day. Remove the bay leaf before serving.
In the afternoon, cook the pasta according to the package directions.
Fry the sausage. Cut on the diagonal into slices and add to the sauce.
Serve the spaghetti with parmesan cheese and sliced black or green olives for topping.

Photo/Foodista

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Lemon Cheese Ravioli with Broccoli

This quick dinner satisfies your cravings for rich food, but still is light.

Ingredients:
1 package of frozen cheese ravioli (1 pound package) or make your own ravioli
1 cup of fat free cottage cheese
½ cup of evaporated skim milk
½ cup of grated parmesan cheese
1 tablespoon of fresh squeezed lemon juice
1 small package of frozen broccoli

Preparation:
Cook the ravioli according to package directions in boiling water.
Cook the broccoli in the microwave.
Put the cottage cheese, evaporated skim milk, and parmesan cheese in a blender or food processor and blend until creamy.
Drain the ravioli and keep it in the pot. Add the broccoli to the pot.
Cut a lemon in half and squeeze the juice. Sprinkle 1 tablespoon of the juice over the ravioli and broccoli.
Stir the creamy sauce into the ravioli and broccoli.
Sprinkle some of the zest of the lemon over the top of the ravioli.
Serve immediately.

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Photo/Wikimedia Commons

Chicken Tortellini Alfredo and Amaretto Pears

This dish whips up in no time at all. Using premade tortellini and a jar of alfredo sauce makes it go quick.

Ingredients:

• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 1 package of frozen or refrigerated cheese tortellini
• 1 jar of alfredo sauce
• 1 bag of fresh spinach
• 2 pears cut into bite sized pieces
• 1 tablespoon of amaretto
• Whipped cream

Preparation:

Cook the tortellini in boiling water or according to package directions.
Cook the chicken tenderloins over high heat in 1 tablespoon of olive oil.
Remove from heat, add one tablespoon of olive oil to the pan.
Cook the spinach in the olive oil until wilted.
Cut the chicken into small pieces.
Remove the spinach and place on a serving plate with high sides. (A pie pan will do.)
Put the chicken and tortellini in a pan and cover with the alfredo sauce to warm through.
Pour the amaretto over the pears and toss to coat.
Place the pears in a dessert dish and put a dollop of whipped cream on top.
Place the chicken tortellini in sauce on top of the spinach.

Have a wonderful dinner!

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Italian Eggplant over Polenta

If you’re not a fan of eggplant, you might be after you taste this dish. For this photo, I added a bit of rotisserie chicken.

Ingredients:
1 medium eggplant, peeled and cut into cubes (about 2 cups)
1 cup of sliced carrots
1 can of red kidney beans, drained
1 can of garbanzo beans, drained
1 onion, chopped
1 tsp minced garlic
1 can of diced tomatoes
6 ounce can of tomato paste
½ tsp oregano
½ tsp basil
½ tsp thyme
½ tsp sea salt
½ tsp crushed red pepper
1 bay leaf
3 cups of vegetable broth
2 cups of corn meal
2 cups of water
2 cups of broth

Preparation:
Sprinkle salt over the eggplant and allow it to sit for 30 minutes.
Mix the other ingredients except the last three, (the cornmeal, water, and broth) and stir to blend the spices with the liquid.
Rinse the eggplant and add to the mixture.
Pour into the crockpot and cook on low for 8 hours.

In the afternoon:
Bring the water and broth to a boil.
Add the cornmeal and cook until thick, about 3-4 minutes.

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Put the hot polenta in a bowl and top it with the eggplant mixture from the slow cooker.

Mediterranean Chicken Dinner in the Crock Pot

The flavors in this dish combine all day in the slow cooker to make a meal that is tasty and warm. The list of ingredients is long, but the preparation is easy. Buy the vegetables that are already chopped to shorten the prep time.

Ingredients:
2 cups of sliced crimini mushrooms
1 can of diced tomatoes with Italian seasoning (14 ounce can)
1 small jar of artichoke hearts in olive oil
1 cup of chicken broth
1 yellow onion, chopped
2 celery stalks, chopped
1 small peeled and chopped eggplant (about 2 cups)
1 small can of sliced black olives, drained
2 Tbsp capers
3 teaspoons poultry seasoning
1 teaspoon crushed thyme
Dash of salt and pepper
1 fryer chicken, cut up, or 4 large chicken breasts
Cooked risotto (arborio rice)

Preparation in the morning:
Put the first twelve ingredients in the slow cooker and stir them together.
Add the chicken, and cover with the other ingredients.
Cook on low for 8 hours, or high for 4 hours.

In the afternoon:
Cook the arborio rice following my basic risotto recipe directions.
If the sauce on the chicken is too thin, add 1 Tbsp cornstarch mixed with ¼ cup water to the broth. Allow it to thicken.

Serve the Mediterranean Chicken over the risotto.

Italian Wedding Soup with a Twist

Today was a day of wild winds, wild rains, and wild falling tree branches. A huge storm swept California, dropping several inches of rain and ushering in the first cold weather of the season. It was a perfect day to huddle inside and keep a warm cup of tea in your hand.

Except for people who had to go out to work or take care of necessary business.

I came home from work and decided to make an Italian wedding soup. My iteration of this popular soup takes about 10 minutes to prepare and 10 more minutes to cook with the pasta in it. The twist is that I used Italian sausage instead of meatballs. It was tasty and delicious.

Here is my Italian Wedding Soup recipe. I posted it at Examiner.com.

Easy Broccoli and Beef Calzones

Tossed Salad

Ingredients:
1 lb ground beef
1 small package of frozen chopped broccoli
1 cup shredded Mozzarella
½ chopped onion
½ cup pizza sauce
½ cup sliced mushrooms
1 small can sliced black olives
½ tsp salt
¼ tsp pepper
1 tsp ground oregano
2 cans of refrigerated cresent rolls
½ head of iceberg lettuce
1 chopped tomato
¼ cup grated carrots
Garlic croutons

Preparation:
Cook the ground beef with the salt, pepper, oregano until brown.
Drain the meat mixture.
Stir in the broccoli, cheese, onion, mushrooms and pizza sauce. Simmer for about ten minutes.
Lay one sheet of the crescent roll dough on a baking sheet.
Spoon the ground beef into the center of each triangle.
Lay the second sheet of crescent roll dough on top.
With a fork, press together the edges of each triangle.
Bake at 375 degrees for 20-25 minutes or until the top is golden brown.
While it’s baking, toss the salad ingredients.
Serve piping hot from the oven.