Category Archives: Italian

One Pot Sausage, Tomato and Pesto Pasta & Hair

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Hola!

Brrrrr! It’s cold here! I am home due to school closings today because of the cold. I figured I would spend the day studying and catching up on some organizing. I studied until I got a headache. I am baking a bit then will go and organize. There will be more studying this evening too!

I don’t usually share product opinions here on my blog but I absolutely have to share this one because I love it so! I received a sample of Carol’s Daughter Styling Creme in my Ipsy  monthly subscription before I went on vacation this past June. I took it with me figuring it was small and a great time to try something new. OMG! I haven’t stopped using it!

I have very fine hair and have always used gel to keep my hair up in a ponytail. That gel left my hair hard, too shiny looking and flaky when I brushed it out. This styling creme leaves my hair still soft and natural looking yet keeps my hair in place.And no flakes! It’s a bit pricey for me (about $13.00 for 3 oz.) but so worth it! I have since thrown out all the hair gels I had! I just had to share some information on this awesome product! Just FYI I did not receive any compensation (or free product) for this post. This is solely my opinion.

Let’s talk sustenance! Yesterday I wanted to cook something quick and easy! This recipe was just the thing!

This was done in no time. It gave me extra time to do some organizing and even watch TV and take a nap! Imagine that! It was delicious! There was enough leftover for today though it was a bit drier. It still tasted delicious!

One Pot Sausage, tomato and Pesto Pasta

Ingredients

  • 1-1½ lbs sausage, casing removed (I used turkey Italian sausage)
  • 1 tsp minced garlic
  • 1½ tsp salt
  • 5 cups dry rotini pasta (or other short pasta-I used penne)
  • 2 cups chicken broth
  • 3 cups milk
  • 1 14oz can diced tomatoes, drained slightly
  • 2 tsp basil pesto
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese

Directions

  1. In a large pot, crumble sausage and cook over medium-high heat until browned. Add garlic and salt and cook 1 minute.
  2. Add pasta, broth, milk, tomatoes, and pesto and bring to a boil over medium heat. Cook, stirring frequently, for about 10-12 minutes until pasta is cooked and liquid has reduced and thickened. Stir in cheese.
  3. If there’s still quite a bit of liquid in the pasta, let sit for 4-5 minutes and it will continue to thicken. If your liquid has reduced before your pasta has cooked, add in a small amount of liquid and continue cooking.

Easy Peasy! This was delicious and I think would make a nice filling meal for a group if you double or triple the recipe.

If you are somewhere cold-stay warm. If you are somewhere warm-enjoy that awesome weather!

Besos,

Flor

Recipe source The Recipe Rebel

 

 

 

Tomato Cream Sauce

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Hey!

There is something odd about my daughters. They don’t like tomatoes. They actually hate tomatoes. They don’t like them raw or cooked. I on the other hand love tomatoes-raw and cooked. When I cook something with tomatoes they usually pick them out. Their loss. They do like pasta sauce. When I was looking for a recipe for a cream based tomato sauce I found the one I am posting today.

 

The girls absolutely loved the variation on this pasta sauce. If figured they would since they love cream based sauces like Alfredo sauce. Score!

Tomato Cream Sauce

Ingredients

  • 1 cup vegetable broth
  • 2 cups tomato pasta sauce
  • 1/2 cup heavy cream
  • Salt & pepper

Directions

Heat broth, tomato sauce, and cream in a skillet over medium-low heat. Season with salt and pepper. Add pasta cooked al dente  to skillet. Cover and simmer for 12 minutes.

It’s that simple.

Besos,

Flor

Recipe Source Rachel Schultz

 

Chicken Pasta Stew

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Hey!

Happy Friday! Yes, a three day weekend! I love three day weekends!

My son will be coming back home for the summer soon and I need to get cooking big pots of food so that there is always something to eat. When everyone is on a different schedule it’s just easier to have a big pot of something delicious to eat ready at all times.

This stew is awesome and works so well for lunch and dinner.

This is the kind of meal that really fills you up!

Chicken Pasta Stew

 

  • 1 to 1 1/2 lbs. boneless, skinless chicken breasts
  • 1 T. extra-virgin olive oil
  • 8 oz. fresh mushrooms, sliced
  • 2 c. shredded carrots
  • 1 medium-sized onion, chopped
  • 2 garlic cloves, minced
  • 3 c. chicken broth (2 14.5 oz. cans)
  • 1 c. water
  • 1 (14.5 oz.) can diced tomatoes, undrained
  • 1 (6 oz.) can tomato paste
  • 2 tsp. Italian seasoning
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. black pepper
  • 1 tsp. sugar
  • 1/2 lb. Pasta (shells, penne, lasagna, etc…)
  • About 1 c. ricotta cheese
  • About 1/2 c. shredded mozzarella
  • About 4 T. grated Parmesan cheese

Directions

 

  • Cut the chicken into 1/2-inch to 3/4-inch cubes; season with a little salt and pepper. Heat olive oil in a large pot over medium-high heat. Add chicken and onion; cook until the chicken is browned and almost cooked through, about 5 minutes, stirring frequently.
  • Add the mushrooms, carrots, and garlic. Cook until the vegetables are tender, about 4 minutes, stirring frequently.
  • Stir in the chicken broth, water, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, pepper, and sugar. Increase heat to high and bring the mixture to a boil, stirring frequently. Once boiling, reduce heat to medium-low and simmer, covered, for 15 minutes.
  • Uncover and increase heat to medium-high to return the mixture to a boil. Stir in the pasta. Cook for about 20 minutes, until the pasta is tender, stirring occasionally.
  • To serve, spoon into pasta or soup bowls. Top each serving with ricotta cheese, and sprinkle with mozzarella and Parmesan.

A nice piece of bread would be good for sopping up all the deliciousness!

Besos,

Flor

Recipe source The Kitchen is My Playground



 



 

Chicken Parmesan Meatloaf Muffins

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Hey!

The weather here was beautiful yesterday! After such a horrible winter they should close school to enjoy the nice days! Yea, that’s the kind of stuff I think about!

I also think about fun and food! This food is fun looking…little muffin sized meatloaf!

These meatloaves were delicious! I have to admit that I could of course eat at least two.

 

 

Chicken Parmesan Meatloaf Muffins

Ingredients

  • 1 ½ lbs raw ground chicken breast
  • 1 large egg
  • 1 egg white
  • 6 T dried breadcrumbs
  • ¾ t dried basil
  • ¾ t dried thyme
  • ¾ t oregano
  • 2 garlic cloves, minced
  • ½ a small onion, chopped small or grated
  • ¾ t salt
  • 1/3 t black pepper
  • ¾ cup Parmesan cheese
  • ¾ cup pasta sauce
  • ¾ cup 2% reduced fat shredded Mozzarella cheese
  • Optional: dried parsley, oregano or basil for garnish

Directions

  1. Pre-heat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
  2. In a large bowl, combine the ground chicken, egg, egg whites, breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper and Parmesan cheese and lightly mix together. Do not over handle.
  3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin. Spread the pasta sauce evenly over the tops of each muffin. Bake for 20 minutes and remove from the oven. Top each muffin with about a tablespoon of shredded cheese and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.

This recipe is WW friendly at 4 Points Plus per muffin, 7 for 2 muffins

I of course had to serve it with a starch so if you are doing WW and you eat with pasta make sure you add the extra points.

Happy Day!

Besos,

Flor

Recipe Source Emily Bites

 

Farmers Market Risotto-No Meat Friday

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Hola!

It’s Good Friday . Easter came pretty late this year and here we are already! I usually host Easter but this year I am not. I have a day trip planned for tomorrow and I won’t have time to prepare anything for Sunday! More than likely we will be hanging out at my parents house hiding Easter eggs for the kids and eating Chinese food…It works for me!

Today is  actually even house cleaning day.-which for some odd reason doesn’t get me all excited.I don’t know about anyone else but I am kind of tired of cleaning. I’ve had my own home for 26 years and I feel like I am cleaned out!It’s just such a never ending thing. The problem is that I really like a clean house so I guess I am never going to stop cleaning!

Today is the last No Meat Friday recipe for this season. Rice is one of my very favorite things to eat. It doesn’t matter how it’s prepared as long as it’s good. This Farmers Market Risotto is delicious!

The good thing about this delicious recipe is that you can find all the vegetables year round at the grocery store  not just in the summer at the farmers market.

Farmers Market Risotto

Ingredients

  • 3 – 3-1/2 cups chicken broth (or vegetable broth)
  • 1 Tablespoon butter
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 1 small zucchini, quartered and chopped (about 1 cup)
  • 1 large tomato, seeded and chopped (about 1 cup)
  • 1 ear sweet corn, kernels cut from cob (about 3/4 cup)
  • 1/4 cup freshly grated parmesan cheese
  • handful torn fresh basil

Directions:

  1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
  2. In a large skillet, melt butter over medium heat then add green onions, season with salt and pepper, and then saute until tender, about 3 minutes. Add garlic then saute for 30 more seconds.
  3. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth then stir constantly until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until nearly absorbed before adding more.
  4. When there’s 1/3 of the broth remaining, add zucchini, season with more salt and pepper, then continue stirring. When there’s 1/4 of the broth left, add corn then continue stirring. Add the tomatoes with the last batch of broth then stir until absorbed.
  5. Take risotto off heat then stir in parmesan cheese and basil. Add more salt & pepper to taste then serve.

The first time I ever made risotto was about fifteen years ago and I was terrified. I thought it was going to be so complicated and scary. Quite the contrary-it’s simple and delicious! I love the creaminess of risotto! It’s perfect as a side dish or even a maind dish.

Happy Easter, friends! Have a wonderful weekend!

Besos,

Flor

Recipe source Iowa Girl Eats

 

Italian Easter Pie

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Hey!

Wow! Saturday’s weather was beautiful! I went out to run some errands and just wanted to stay out all day! I am glad we were able to enjoy it because this week it’s back into the forties! UGH!

It was a very special day yesterday! My son had his grand opening for his store along with his business partner. Julian has been working extremely hard to get his store open while he is still going to school. I could not be any prouder of him! I wish him sooooo much luck!

 

Easter is just around the corner and do I have a delicious recipe for you! This pie is so moist and delish!

I loved the consistency of this pie.

Italian Easter Pie

Pie crust

  • 1 2/3 cup  cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1/2 cup cold diced butter
  • 2 eggs
  • pinch of salt
  • pinch of baking powder

Ricotta Filling

  • 15 oz  ricotta cheese
  • 1 cup  granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tbsp grated orange zest
  • 1 tsp orange extract
  • 4 eggs
  • 2/3 cup dark chocolate chips

Directions

To make the pie crust add all the ingredients to a food processor or use a mixer and process until it forms a ball.

Wrap the dough in plastic and refrigerate for about 1 hour.

When the dough is chilled, place it on a lightly floured surface and roll it out in a 10 inch diameter circle. Cover the bottom and the sides of a 9 ” pie pan. Cover with plastic wrap and refrigerate for few more minutes.

In the meantime heat the oven to 350F.

In a mixing bowl combine the ricotta cheese, sugar, flour, orange zest and orange extract.

In another mixing bowl whisk the eggs, until creamy yellow in color, for about 5 minutes. Fold the eggs into the cheese mixture.

Pour the filling into the pie crust, sprinkle the chocolate chips on top, slightly press them in.

Bake for 50 minutes without opening the oven.

When the time is up, turn off the oven, crack open the door and let the pie completely cool. Just before serving dust with powder sugar.

This pie reminded me of cannoli but it’s probably easier to make than cannoli.

Besos,

Flor

Recipe Source Chef in Training

 

 

 

 

Meatball Sub Casserole

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Hola!

It was a great weekend. I almost wish it would go on for a few more days! Friday we checked out a restaurant that we have never been to but have passed by a million times. We wanted to go to a place for fried fish. The place was pretty busy. Since we had ordered the fish fry it was all you could eat-which was what we wanted.

Two large pieces of fried fish with french fries and cole slaw…delicious. Believe it or not we were each  only able to eat our first serving! I don’t know if that’s good or bad!

Saturday morning I must have woken up with a lot of energy! This is terrible to confess but I am not a “spring cleaner”. I just clean stuff when I feel I have to do it. Well, Saturday was one of those days. After getting showered and dressed I marched down to my laundry/utility room and cleaned the heck out of it. I dropped off three large boxes full of things we haven’t used in years at a local donation center. It felt soooo good to purge! After that Julieta and I went to see The Muppets Most Wanted. It was a great movie. It was perfect for all ages. After the movie we met a friend of mine for an early dinner. I have passed by this place a million times too! The food was good but what I loved was the Salsa Bar they had.

This was only about one-fourth of the salsa bar. Decisions, decisions!

 

When I cook I like to cook in large quantity. I think it just makes it easier so that there are leftovers or so that if someone stops by they can have lunch or dinner with us. This Meatball Sub Casserole is tasted just like a sub sandwich!

This is a great casserole to serve to a crowd. Just add a salad or a side to it and you are set. The gooey cheese was super gooey!

 

Meatball Sub Casserole

  •  loaf of white bread, cut into 1-inch thick slices. (I used French bread)
  • 1-lb. pkg. fully cooked frozen meatballs ( made my one meatballs)
  • 1 jar pasta sauce
  • 1 8oz package cream cheese
  • 1/2 cup 0% greek yogurt
  • 1/2 cup mayonnaise
  • 1 tsp. Italian Seasoning
  • 1/4 tsp. pepper
  • 2 cups shredded mozzarella cheese

Directions

  1. ) Preheat oven to 350.
  2. 2) In medium sauce pan, place a few table spoons of water, sauce and meatballs. Simmer for about 10 minutes, until meatballs are warmed.
  3.  Place bread slices in an ungreased 9×13 baking dish.
  4.  Combine cream cheese, mayonnaise, Greek yogurt, and seasonings.
  5. Spread cheese mixture over bread slices. Sprinkle 1 cup mozzarella. Spoon meat & sauce over bread. Sprinkle cheese.
  6.  Bake uncovered, for 20 minutes.

Pretty easy, huh?

Besos,

Flor

Recipe source chefrecipes