Savory sausage mushroom stuffing

This holiday season make my savory sausage, mushroom sage stuffing. Full of seasonal herbs, hearty and full of classic Italian flavors it’s the ultimate Thanksgiving side dish. Whether you’re hosting or bringing a dish to the table, this savory stuffing is a guaranteed crowd-pleaser. Pair it with roasted turkey or enjoy it as a meal on it’s own.

Why you’re going to love this savory sausage mushroom stuffing recipe

This savory sausage and mushroom stuffing is a game- changer for your holiday table. With it’s perfect balance of earthy flavors and delicious texture, it’s everything you want in a classic side dish – and more. The combination of crumbled sausage and sauteed mushrooms infuses every bite with comfort. Add to that the golden , crisp edges of the corn bread cubes , and you have a dish that’s irresistible.

What truly sets this stuffing apart is the depth of flavor and versatility of this recipe. You can customize it with your favorite additions, like toasted nuts, dried cranberries, or even add in a splash of white wine to elevate the side dish even further. Plus , it’s easy to make ahead, so you can focus on entertaining and enjoying the day.  From the first bite ,this savory sausage mushroom stuffing will have everyone at the table asking for more- and the recipe!!!

Ingredients

• 2 Tbsp. olive oil
• 2 links Italian sausage casing removed
• 1 cup chopped onion
• 2 cups chopped celery
• 3 cups sliced cremini sliced mushrooms
• 4 cups corn bread for stuffing
• 1/2 cup chopped sage
• 2 cups chicken stock
• salt and pepper to taste

Instructions

1. Start by adding the chicken stock to the corn bread.
2. Then remove the casings from the sausage, in the 2 Tbsp. of olive oil saute the sausage until just beginning to brown breaking it up as you go.
3. Add the onions and celery and cook until soft and translucent. Then add in the sliced mushrooms cook until they are golden. then add in the chopped sage. Salt and pepper to taste.
4. Add the sausage mixture to the cornbread.
5. Bake in a preheated 375-oven for 30 -40 minutes. ENJOY!!!

 Parmesan scallop mashed potatoes

There is something about mashed potatoes that just says Thanksgiving. And when you take that classic and add parmesan cheese and dress it up with scallop sliced potatoes, and broil them it becomes magic. These  parmesan scallop mashed potatoes are creamy, rich, and buttery- prefect for pairing with just about any main dish any time of the year. If you have never done mashed potatoes like this or added parmesan to your potatoes, this recipe will become a game changer in the field of mashed potatoes.

Here are some tips for making parmesan scallop mashed potatoes

1. Choose the right potatoes: Use starchy potatoes like russets or Yukon gold for creaminess and fluffiness. Yukon gold potatoes add a buttery flavor that pairs well with  parmesan.
2. For the topping of scalloped potatoes: let the removed potatoes cool  then slice the potatoes thin.
3. For the pretty scallop potato topping: Layer the potatoes in an overlapping pattern for a visually appealing and evenly cooked dish. Top with additional parmesan and fresh parsley for a burst of flavor and color.
4. Allow the dish to rest for 5-10 minutes after baking for easier slicing. Parmesan scalloped mashed potatoes are the perfect combination of creamy, cheesy and comforting. By using quality ingredients and broiling to golden perfection you can create a side dish that’s as pretty as it is satisfying. Whether served as a holiday side or weeknight treat, this recipe is sure to become a family favorite.

Ingredients

• 3 lb. Yukon gold or russet potatoes
• 1/2 stick of butter
• 1 cup grated parmesan cheese
• 1 cup whole milk
• 1 Tbsp. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Start by scrubbing the potatoes clean. Then peel the potatoes and cut in half
2. Place the potatoes in a pot of cold water add 1 tsp. of salt.
3. Place the pot over medium high heat and bring to a boil. Boil the potatoes for 7-10 minutes. Then remove 3 0f the potato half’s and set aside. Continue boiling the remaining potatoes for an additional 7-10 minutes or until the potatoes are fork tender. Transfer to a colander and drain well.
4. Place the pot back over medium heat add the butter and the milk bring to low simmer . add the potatoes, parmesan cheese, parsley salt and pepper to taste.
5. Use a potato masher to mash the potatoes. Then place the mashed potatoes in a lightly buttered pie pan.
6. Cut the reserved potatoes into thin slices. Place then on the mashed potatoes in a pretty pattern. Sprinkle with more grated parmesan cheese and broil until just beginning to brown about 7-10 minutes. Sprinkle with Italian parsley. ENJOY!!!!

Meat sauce spaghetti pasta pie

You may not be familiar with meat sauce spaghetti pasta pie, but it’s definitely one  you should try. This delicious and hearty meal takes traditional spaghetti and meat sauce and turns it into a savory pasta pie. My meat sauce pasta pie is a crowd pleaser, perfect for family meals or Saturday night dinner with friends.

It’s one of those recipe where all the work is in the prep. Once you have a prep plan in place this baked spaghetti pie comes together quickly. Once it’s in the oven  you set the timer, and forget about it.

Tips for success with this meat sauce spaghetti pasta pie

Spring form pan: Using a spring form pan ensures clean pie like slices.

Cheese variations: Use provolone or fontina instead of the mozzarella for a delicious twist

Meat option: Skip the ground beef when you make the sauce and use Italian sausage instead, mild or spicy.

A baked spaghetti pasta pie is the ultimate Italian comfort dish. Whether you’re serving it fresh straight from the oven or enjoying leftovers, this dish is a timeless crowd -pleaser that celebrates the essence of Italian home cooking. Pair it with a crisp salad and warm garlic bread, and you have a meal that’s better than takeout from your own kitchen.

Ingredients

• 1 lb.  spaghetti
• 2 Tbsp olive oil
• 2 Tbsp. minced garlic
• 1 Tbsp. red pepper flakes
• 1/2 cup chopped onion
• 1/2 lb. lean ground beef
• 1 cup diced pancetta
• 2 cups tomato sauce
• 2 cups crushed tomatoes
• 1 cup water
• 1Tbsp. Italian seasoning
• 1 Tbsp. chopped Italian parsley
• 4 eggs
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella

Instructions

1. Start by making the meat sauce: in a stock pot saute the onion, garlic and red pepper flakes until soft and translucent. Then add in the tomatoes, Italian seasoning  and water, cover and simmer for 1 hour
2. In the meantime cook the spaghetti half way drain and set in a bowl. In a separate bowl whisk the eggs along with the parmesan cheese, 1 cup of the mozzarella and Italian parsley.
3. Pour the egg mixture over the cooked spaghetti mix to combine. Then add  the meat sauce to the spaghetti, mix well this into a lightly greased 8 inch spring form pan. Top with the remaining shredded mozzarella.
4. Bake in a preheated 375- degree oven for 35-45 minuets. Let cool slightly before removing from the pan. ENJOY!!!!

Vegetarian Mushroom Bolognese Bucatini

If your craving Italian and want vegetarian too make this delicious vegetarian mushroom Bolognese bucatini. When your in the mood for the comforting richness of Italian food but want to keep it vegetarian, this mushroom Bolognese bucatini is the perfect answer. It’s hearty, satisfying and packed with bold meaty flavors without the meat!!!

What to know about this vegetarian mushroom Bolognese bucatini recipe

Mushrooms are the star of this vegetarian recipe. Their meaty texture and hearty flavor make them an ideal substitute for ground beef. In this recipe I used a mix of cremini and baby portabella mushrooms to create a robust and savory pasta sauce. The addition of the vegetable sofrito, red wine and good quality tomatoes add depth of flavor.  of course you can use any blend of mushrooms that fit your taste.  Although I used bucatini, I love it’s hollow center, if you don’t have bucatini spaghetti or fettuccine works in this vegetarian recipe too. This vegetarian mushroom Bolognese bucatini is proof that comfort food doesn’t have to rely on meat to be rich, satisfying and delicious.

• Whether you’re a lifelong vegetarian, experimenting with vegetarian meals, or simply craving a rich , satisfying pasta dish this recipe delivers all the comforting taste of a classic Bolognese with a fresh meatless twist.

Ingredients

• 1/2 Lb. Bucatini pasta
• 2 Tbsp. olive oil
• 1 cup each chopped onion+ celery+ carrots
• 2 Tbsp. minced garlic
• 4 cups sliced mushrooms
• 1 cup red wine
• 2 cups tomato sauce
• 2 cups crushed tomatoes
• 2 Tbsp. fresh chopped  Italian parsley
• Grated pecorino Romano

Instructions

1.  start by saluting the onion, carrots, celery and garlic until soft and fragrant. Then add the mushrooms and cook until beginning to brown.
2. Deglaze the pan with the red wine waiting until it evaporates, before adding the tomatoes. Cover and simmer for 1 hour. In the meantime cook your pasta el dente. Add a cup of pasta water to the sauce if too thick. Toss the pasta in this vegetarian Bolognese sauce add in the Italian parsley. Plate top with the grated pecorino Romano. ENJOY!!!!

Creamy butternut squash gorgonzola pasta

This creamy  butternut squash gorgonzola pasta is warm, creamy, cheesy and full of cold weather ingredients. It’s an easy pasta recipe  made with roasted butternut squash that is pureed along with roasted garlic and onion to create a silky smooth flavorful sauce. The gorgonzola cheese and sage balance out the natural sweetness of the squash and adds an irresistibly savory, cheesy flavor. It’s hands down one of the best vegetarian pasta dish for chilly weather.

Things to know about this creamy butternut squash gorgonzola pasta recipe

Roasting the butternut squash brings out the natural sweetness and adds flavor to the sauce.

Blending the butternut squash , garlic and onions once roasted with pasta water  makes a velvety sauce. You can use vegetable or chicken stock  in addition to the pasta water. or add a bit of cream for added flavor. Butternut squash can be sweet so season well with salt and pepper. The gorgonzola will add some tang, but if you want more tang add a squeeze of lemon juice or white wine to the sauce. 

To wrap it up creamy butternut squash and gorgonzola pasta is the prefect blend of sweet, savory, and earthy flavors making it a  delicious pasta dish for any season.

Ingredients

• 1/2 lb. short pasta
• 4 cups peeled, cleaned butternut squash cut into medium dice
• 1 whole garlic bulb cut in half
• 1 medium peeled onion quartered
• 2 Tbsp. olive oil
• 5-6 sage leaves
• 2 cups walnuts
• 2 cups pasta water
• 2 cups gorgonzola crumbles
• salt and pepper to taste

Instructions

1. start by placing the squash,  garlic bulbs and onions on a baking sheet. drizzle everything with extra virgin olive oil salt and pepper to taste. Then roast in a preheated 400-degree oven for30 minutes or until the butternut squash is soft and beginning to caramelize. In the meantime cook your pasta el dente. reserving 2 cups of water before draining, and start the sauce
2. In a saute pan in 2 Tbsp. of olive oil fry the sage leaves and walnuts until the sage is crispy and the walnuts toasted
3. Put the squash, onion and garlic in a food processer add 1 cup of the reserved pasta water and blend until smooth
4. Add the butternut puree to the saute pan add in the gorgonzola and the remaining cup of pasta water. Simmer until the gorgonzola is melted and sauce creamy about 5 minutes. Toss the pasta in the sauce . Top with more gorgonzola crumbles. ENJOY!!!!

Honey roasted holiday vegetables

Honey roasted holiday vegetables are the colorful picture prefect side dish to go along side any main meal. Oven roasted vegetables are an easy winter side dish that adds color and a festive touch to your holiday table. This is such a prefect holiday recipe with classic holiday ingredients, such as cranberries and walnuts. The cranberries provide a sweet tangy contrast to the vegetables and the  walnuts provide a nice crunch. Honey -roasted holiday vegetables make a delicious side dish with natural sweetness and a caramelized finish.

variations for this honey roasted holiday vegetable recipe

The vegetables: use any combination that fits your taste, the vegetables in this recipe can be customized. You can use carrots, parsnip or any any root vegetable.

Citrus zest: A bit of lemon or orange zest can add a fresh holiday inspired twist.

Control the sweetness: If you prefer less sweetness add a splash of balsamic vinegar when tossing the vegetables in the bowl.

Honey roasted vegetables bring warmth, color, and a festive flavor to any holiday table.

Ingredients

• 3 cups medium dice butternut squash
• 1 medium sliced delicate squash
• 4 cups brussel sprouts cut in half
•  2 peeled medium diced sweet potatoes
• 2 cups fresh cranberries
• 2 cups walnuts
• 1 Tbsp. Italian seasoning
• 3 Tbsp. olive oil
• 2 Tbsp. honey
• salt and pepper to taste
• crumbled gorgonzola

Instructions

1. preheat your oven to 400- degrees.  drizzle a baking sheet with olive oil.
2. Add the all the vegetables salt and pepper to taste to a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning. Salt and pepper to taste. Toss to combine
3. Spread the vegetables on the prepared baking sheet. Add the walnuts and cranberries. Bake for 20 -25 minutes, or until the vegetables are starting to get tender. Turn and cook an additional 10 -15 minutes, or until fork tender and beginning to brown.
4. Adjust your seasonings. Sprinkle with gorgonzola crumbles. ENJOY!!!!

Italian Holiday chicken soup

Italian holiday chicken soup is a cozy, festive soup perfect for colder months. With tender chicken , juicy meatballs,  hearty greens and fragrant herbs, this soup warms the soul and brings a taste of Italian tradition to your holiday table. Growing up our family meal gatherings around the holidays always started with a warm bowl of this chicken soup. The kitchen would be lively with sounds of simmering broth and endless conversations and anticipation of the meal to come. I remember watching as my family prepared each ingredient, knowing that every step was part of a recipe passed down through generations. Now, each time I make it , I’m reminded of those family gatherings, and I feel a little closer to home.

Prepping for this Italian Holiday chicken soup

For prepping your Italian holiday chicken soup here’s a step- by- step guide to keep it easy and organized.

1. Gather your ingredients.  I used chicken breast to keep it easy and chicken stock to add flavor.  You can use a whole chicken or bone in chicken pieces for richer flavor.
2. Make the little meatballs ahead of time. They can be made a day ahead or weeks ahead and frozen. In fact when I make Mama’s meatballs I often make tiny ones too to keep in the freezer for ready made meals.
3. The egg croutons can also be made ahead of time and like the little meatballs they can be frozen and thawed out the day you are ready to serve. These prep steps will make the cooking process smooth and ensure your Italian holiday chicken soup comes out delicious.

Ingredients

• 2 chicken breast
• 3 cups chicken stock
• 2 cups water
• 1 whole onion
• 2 celery stalks
• 2 carrots
• salt and pepper to taste
• 2 cups little meatballs
• 2 cups chopped Tuscan kale, escarole or spinach
• Egg croutons

Instructions

1. In a stock pot place the chicken, onions, carrots, stock and water bring to a simmer . Skim off the foam, then cover and simmer for one hour.
2. In the meantime make mama’s meatball,  but make them small , teaspoon size then bake them and set aside. Then make the egg croutons by mixing 4 eggs with 1 cup of grated parmesan, 1 Tbsp. pf chopped Italian parsley and salt and pepper to taste. Pour  the egg mixture into a greased 12 x 8 cookie sheet and bake for 10- 12 minutes or until the eggs are set. Let cool before cutting into small dice.
3. After the stock has simmered for 45 minutes, remove the onion, carrots, and celery and discard. Then shred the chicken and return it back to the stock pot along with the meatballs and greens of your choice and simmer 10 minutes longer.
4. To serve your chicken soup, place a hand full of the egg croutons in the bottom of a soup bowl pour the soup over them and top with freshly grated parmesan. ENJOY!!!

Easy can do focaccia bread

There is something magical about the aroma of fresh bread baking in the oven, and this easy can- do focaccia recipe brings that magic right to your kitchen . This Italian classic, known for it’s golden crust. airy crumb and distinctive olive oil flavor, is surprisingly easy to make at home. No need to be a expert baker – this can-do focaccia recipe is beginner friendly and versatile enough for endless customizations.

Whether topped with herbs, olives, tomatoes or left plain with a drizzle of olive oil, this focaccia is perfect for sandwiches, dipping or just enjoying as is.

What’s good about this easy can do focaccia recipe

Simple Ingredients: Focaccia often haves the reputation of being tricky, but this recipe makes it easy and approachable for new to bread-making. With just a few pantry staples and minimal kneading, anyone “can-do ” and enjoy homemade focaccia.

Versatile topping options: Get creative with your toppings, herbs, olives, cherry tomatoes, or sea salt lets you customize your focaccia to fit your lifestyle and taste.

Prefect texture every time: With this easy process, it makes it achievable to get the classic focaccia texture- crispy edges with a fluffy, airy inside. It’s a satisfying, foolproof recipes that delivers on taste and texture with minimal effort>

Ingredients

• 4 cups flour
• 1 Tbsp. active dry yeast
• 1 Tbsp. salt
• 2 cups warm water
• 1/2 cup olive oil
• 1 Tbsp. honey

Instructions

1. In a bowl  dissolve the yeast in the warm water. Allow the mixture to rest for 5 minutes or until it starts to foam.
2. Add the oil and honey then mix the salt with the flour and add the flour to the wet ingredients.
3. Mix the dough with your hands until well combined.  form a ball drizzle with olive oil cover with plastic wrap or a clean kitchen towel and refrigerate overnight or up to  two days.
4. When your ready to bake grease a
5. 9″ x 13″ pan. Take out the refrigerated dough. Oil your hands and gently bring the proofed dough in from the sides folding the dough over it’s self. Turn the bowl a quarter turn and fold the dough over itself again. Repeat the turn and fold 3 more times.
6. pour 2 Tbsp. of olive oil in the center of the prepared pan . Place the deflated dough in the center coat well with the oil.
7. Cover and let raise in a draft- free place until the dough doubles in size. about 1 1/2 – 2 hours.
8. Preheat the oven to 400- degrees top the focaccia with your favorite toppings.
9.  Top with olive oil use your fingers to dimple the dough. Sprinkle with sea salt before baking.
10. Bake the focaccia bread in a 400-degree preheated oven for 25-30 minutes or until the top is golden brown and the bottom crispy. ENJOY!!!!

Roasted Italian style chicken

A whole roasted Italian -style chicken with potatoes is a comforting and delicious dish that brings out the simple and deep flavors of Italian cooking. with just a few simple ingredients and  15 minutes of prep time you’ll have everything ready to create a meal that’s easy enough for busy weeknight family meals and fancy enough for Saturday night dinner with friends.

A roasted chicken with potatoes and vegetables is  Italian comfort food that’s hard to beat. The chicken turns out juicy with golden, crispy skin, and the potatoes and vegetables soak up the delicious drippings, becoming tender and caramelized. It’s a complete meal made  in one pan, easy to make, affordable and always feels like an elegant homemade meal

What makes this roasted Italian style chicken so good

Easy to make:  This chicken dinner is prepped in less than 15 minutes and the cooking time is quick. this chicken is baked at a higher temperature and cooks in just under an hour.

It can be prepped ahead of time: you can prepare this meal up to a day ahead of time store in the fridge . then add the potatoes and bake when you are ready to serve.

It’s great for left overs to use for chicken sandwiches, add it to pasta dishes and it makes a great addition to salads.

Ingredients

• 1 whole chicken 4- 5 lb.
• 1 Tbsp. each garlic + onion + paprika powder
• 4 peeled potatoes cut in half
• 4 peeled carrots cut in equal pieces
• 2 cups peeled butternut squash cut in medium dice
• 1 peeled sliced onion
• 5-6  cloves of peeled garlic
• 1 sliced lemon
• 1 cup white wine
• 3-4 sprigs of rosemary
• 4 Tbsp. olive oil
• salt and pepper to taste

Instructions

1. start by cleaning the chicken and removing any insides. Then pat dry.
2.  mix the garlic , onion and paprika together. Rub the chicken with the herb mixture rubbing it into the the chicken. Then drizzle with 1 Tbsp. of the olive oil. salt and pepper to taste. Place the potatoes, carrots, butternut squash, lemons, onions and garlic in a large roasting pan. Make room in the center and place the chicken in the middle. Drizzle the vegetables with the remaining olive oil. salt and pepper to taste. Add the rosemary sprigs
3. Bake in a preheated 400- degree oven for 1 hour.
4. Place the chicken on a platter with the vegetables cut the chicken pour the pan sauce over top. ENJOY!!!!

Spicy Sausage and broccoli shells

Spicy sausage and broccoli shells is a classic Italian pasta dish that’s so easy to make. You’ll love that this hearty meal comes together in less than 30 minutes and uses just a handful of ingredients you probably have on hand. It’s the perfect weeknight family meal when you want Italian and easy too. It’s a delicious easy recipe , combining savory , spicy Italian sausage, crisp broccoli and el dente cooked pasta in a delicious pan sauce packed with flavor , this sausage, broccoli pasta recipe is the ideal meal for busy nights.

Why You’ll love this spicy sausage and broccoli shell recipe

Quick and easy: Ready in less than 30 minutes, this sausage and broccoli pasta dish is perfect for busy weeknight family meals. Few ingredients and simple steps means it’s as easy as it is delicious.

Bold and savory flavors: The sausage brings a robust, spicy kick, perfectly balanced by the earthy bitterness of the broccoli.

Nutritious and filling: With the protein from the sausage, fiber and vitamins from the broccoli, and the satisfying carbs from the pasta, this dish is filling and packed with good for you ingredients.

Customizable: You can easily customize this pasta recipe by controlling the spice level by choosing a mild,  medium or hot sausage or even add or subtract the red pepper flakes. And of course the pasta shape is always optional, although I prefer a short pasta shape, you can use whatever shape fits your taste.

Family- friendly: It’s one of those dishes that both kids and adults will enjoy, and you can sneak in extra veggies without much fuss.

This is the kind of meal that’s simple enough for weeknight meals, but flavorful enough for Saturday night dinner with friends.

Ingredients

• 1/2 Lb. pasta
• 4 cups trimmed broccoli florets
• 2 links spicy Italian sausage casings removed
• 3 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1  cup chopped onion
• 1 Tbsp. red pepper flakes
• 1 cup chicken stock
• 2 cups pasta water
• grated parmesan cheese

Instructions

1. Start by cooking your pasta el dente reserving 2 cups of the pasta water.
2. In the mean time make the sauce in the saute pan over medium high heat in the olive oil saute the sausage until beginning to brown before adding the garlic and onion saute until the onion and garlic are soft and fragrant. Deglaze the pan with the chicken stock waiting until it evaporates before adding the pasta water. Then simmer the sauce until it thickens, about 15 minutes.
3. Add the el dente cooked pasta. Then in the same pasta water cook the broccoli until fork tender.  Mash some of the broccoli  and add to the pasta. Adjust your seasoning. Top with grated parmesan cheese and Italian parsley. ENJOY!!!