Classic Italian chicken cacciatore

Classic Italian chicken cacciatore is an Italian chicken dish that translates to “hunter style” chicken. It’s make by simmering pieces of bone-in chicken in a rich tomato sauce with a variety of vegetables and Italian seasonings.

This chicken dish is hearty. rustic and full of warm comforting flavors. It can be served with crusty Italian bread or over Pasta, polenta or mashed potatoes. Making this one pan  chicken dinner a perfect comforting family dinner.

Why I love this Classic Italian cacciatore recipe

1. Rich slow cooked flavors. Chicken cacciatore is simmered in a sauce  made with tomato sauce, onions, bell peppers, garlic. herbs and mushrooms.  the slow simmer allows all these flavors to combine deliciously.
2. The chicken becomes tender as it cooks in the sauce, absorbing all the flavors, making each piece juicy and full of flavor.
3. Rustic and comforting taste. It’s a one -pan dutch oven chicken meal  that brings together simple, wholesome ingredients you probably already have on hand.
4. It’s a versatile recipe . Chicken cacciatore can be severed over pasta, polenta, mashed potatoes or on it’s own with crusty Italian bread.
5. And lastly this chicken cacciatore recipe can be made ahead of time and reheated when you are ready to serve. It’s also freezer friendly make extra one for now and one to freeze for a quick family night dinner.
6. If you make this recipe please leave me a comment, on how this chicken recipe works out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 1 small cut up chicken
• 4 Tbsp. olive oil
• 4 Tbsp. minced garlic
• 1 cup each chopped onion + celery + carrots
• 1 red and 1 green bell pepper diced
• 2 cups sliced mushrooms
• 1 cup red wine
• 2 cups beef or chicken stock
• 2 cups marinara sauce

Instructions

1. Start by cutting your chicken in half then cut into quarters . Wash the chicken and pat dry. Salt and pepper to taste.
2. Then over medium high heat in a dutch oven saute the garlic, onions, celery and carrots until soft and translucent. Then add in the bell peppers and mushrooms and saute until just beginning to brown.
3. Deglaze the pan with the wine waiting until it evaporates before adding the stock and marinara sauce.
4.  Add the bay leaves and bring to a simmer. Return the chicken back to the pan and simmer covered until the chicken is fork tender and falling off the bone. ENJOY!!!!
5. Second
6. And so on

Fall, my favorite time of the year is almost here, and that has me thinking soup.

This minestrone soup, the Italian version of vegetable is one of the most asked for family soup recipe.

If you ask twenty different people, you will get twenty different versions of minestrone soup.

What is minestrone soup, a pasta or  a soup? Minestrone is a thick soup of Italian origin, made with vegetables, often with pasta or rice, sometimes both. This is a vegetarian soup, most vegetables you have in your refrigerator work well in this soup. and if you leave out the pasta, gluten free, if you leave out the cheese vegan.

I have made it in all dietary forms, in one version I sauteed tofu, cubed it and added it in, delicious!!!!

When you make it, first saute the trilogies onion, carrot, celery, in this recipe I add a fourth Italian parsley then add the rest of the vegetables,  salt and pepper at this point so you don’t have bland tasting vegetables. add two times the amount of liquid as vegetables, then  add  marinara sauce.

In the summer, I made a lighter version  substituting pesto sauce for the marinara, adding  summer corn and peas. I tried to explain the recipe, but there really is no set recipe, start with the trilogy base, from that starting point, the combinations are endless.

My recipes are always customizable to fit your lifestyle and taste by adding or subtracting ingredients.

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think, that’s my favorite part!!!

Ingredients

1 small onion chopped

1/2 cup Italian parsely

4 Tablspoons olive oil

3 carrots sliced

3 celery sticks chopped

1 each yellow and green zucchini sliced

1 cup each chopped spinach and broccoli

1 potato diced

1 cup mixed vegetables

1 can kidney beans rinsed

1 cup marinara sauce

salt and pepper to taste

Instructions

Heat oil in soup pot

Add the onion, parsley, carrots, and celery

saute until opaque

Add the rest of ingredients except the pasta shells

Simmer covered until vegetables are crisp tender about 30 minutes

Add pasta boil 5 minutes longer

Garnish with Parmesan cheese…Enjoy!!!!

Spicy lobster spaghetti

This spicy lobster spaghetti is a delicious spicy seafood pasta dish with chunks of lobster  meat in a s[icy tomato sauce, Not only is this  pasta recipe delicious it takes 30 minutes to make but your family and friends will think it took a lot longer.

This restaurant quality lobster pasta is fancy enough for Saturday dinner with friends and easy enough for week night family meals. I love that this recipe uses few ingredients you probably already have on hand, with the exception of the lobster.

Variations for this  spicy lobster spaghetti

First, and like most of my recipes that involve pasta you can substitute the shape to fit your taste. I do have a preference I like a long pasta in this recipe, either spaghetti or bucatini .

Second, you can adjust your level of heat. If you like spice add more chili flakes or less depending on your taste. You can also use Calabrian chili peppers a type of chili pepper that are grown in the Calabria region of Southern Italian. They are a staple in Southern Italy cuisine and are known for their unique flavor and intense heat.

And lastly, I used two frozen lobster tails that I defrosted before cooking. You can use more than two or this spicy lobster spaghetti recipes works well with large shrimp too.

If you make this easy pasta recipe please leave me a comment. I love hearing from you . it’s my favorite part!!

Ingredients

• 1/2 Lb. spaghetti
• 2 lobster tails
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. butter
• 2 Tbsp. minced garlic
• 2 Tbsp. hot pepper flakes
• 4 cups chopped tomatoes
• 1 cup marinara sauce
• 1 cup white wine
• 1 cup cream
• 1/2 cup chopped Italian parsley

Instructions

1. Start by cooking your pasta el dente. In the meantime make your lobster sauce.
2. Split the lobster tails open with sharp kitchen scissors. Then remove the meat ant coarsely chop
3. In a saute pan over medium high heat add the olive oil and butter, then add the lobster meat cook until opaque about 5-8 minutes, remove and in the same pan add the  minced shallots and the pepper flakes. saute until the shallots are soft and the pepper flakes fragrant. Add the chopped tomatoes, marinara sauce, cream, and wine simmer until the fresh tomatoes soften and sauce thickens About 15 minutes.
4. return the lobster to the sauce and simmer until  the lobster is heated through. Toss in your el dente cooked spaghetti and Italian parsley. ENJOY!!!!

Oven baked tomatoes Oreganata

This easy and delicious oven baked tomato oreganata recipe is the perfect way to use up all the rest of those summer tomatoes.

I grew up on a farm in the Tuscan country side, We always had an abundance of summer vegetables, especially beautiful tomatoes of every shape and flavor. My mother severed them in so many different ways, before canning the rest. This baked tomato oreganata was and still is one of my favorite ways to enjoy this summer staple.

Tips about this oven baked Tomato oreganata recipe

Use ripe but firm tomatoes, like roma or plum tomatoes when you make tis oven baked tomato oreganata recipe. They hold their shape better and have less water.

To prepare the the breadcrumbs use fresh breadcrumbs for the best texture. Mix them with the garlic, onion, oregano( fresh if possible) If you don’t have excess to fresh oregano, (I have attached a link for a good quality dry oregano) the grated parmesan cheese and a bit of olive oil. This mixture should be crumbly and slightly moist, so it sticks to the tomatoes.

Pre baking the tomatoes  emilites some of the water from the tomatoes for a dryer tomato .

Bake at a moderate heat 375 so the tomatoes soften  and the breadcrumbs turn a golden brown and crispy. If you want extra crispness, broil the tomatoes the last few minutes.

Ingredients

• 5 Lbs. Roma tomatoes
• 4 Tbsp. olive oil
• 1 cup breadcrumbs
• 1 cup grated parmesan
• 2 Tbsp.  dry or fresh oregano
• 1 Tbsp. chopped Italian parsley
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder

Instructions

1. Start by washing the tomatoes and drying . Cut the tomatoes in half length wise. Sprinkle the tomatoes with the half of oregano. Salt and pepper to taste and drizzle with half the olive oil. Then roast in a preheated 375-degree oven for 15 minutes.
2. Mean while in a bowl mix the breadcrumbs, grated parmesan parsley, garlic, and onion powder
3. Top the pre roasted tomatoes with the breadcrumb mixture. And re bake for an additional 20 to 30 minutes. top with Italian parsley. ENJOY!!!

Spicy roasted garlic cheese bread

We can all agree that  it doesn’t get better then butter, garlic and bread.  Wait it does get better if you roast the garlic and add hot sauce you take this  Roasted Garlic cheesy garlic bread to a higher level.

This recipe takes the classic garlic bread you know and love topping it with an irresistible blend of cheeses, roasted garlic, hot sauce and a hint of fresh herbs, resulting in a mouth watering creation that’s crispy on the outside and soft on the inside. It’s a prefect accompaniment to pasta nights, soups, salads or any meal that can use the added flavor of garlic.

Things to know about this roasted garlic cheese bread

Roasting the garlic mellows the flavor, you can do this up to 2 days ahead of time. Mash it first it’s easier when the garlic is still warm from roasting. Use a crusty bread like ciabatta, or sour dough for the best texture. Slice the bread lengthwise and toast before adding the garlic butter and cheese and re baking. This extra step ensures a crispy crust.

You can adjust the spiciness to your taste. Red pepper flakes or even finely chopped chilis can add heat.  After spreading the pre toasted bread with the garlic  butter and topping with the cheese , bake the bread again in a preheated 375-degree oven for 15 minutes. For an extra crispy top broil for a few minutes. Serve it hot with a side of marinara for dipping.

You are going to love this spicy roasted garlic cheese bread recipe. Not only is it delicious, it’s easy to make and can be made ahead of time and frozen already assembled and then defrosted and baked for the second time when you are ready to serve.

Ingredients

• 1 loaf medium size Italian bread
• 12 to 15 gloves of fresh peeled garlic
• 1/3 cup extra virgin olive oil
• a few springs of fresh oregano, thyme and rosemary
• 2 sticks of butter
• Freshly ground black pepper
• 1 cup grated parmesan cheese
• 2 cups freshly grated mozzarella
• 1/2 cup chopped fresh basil

Instructions

1. Start by adding the garlic, olive oil, fresh herbs to an oven proof ramekin roast in a preheated375-degree oven for 15 to 20 minutes over until the garlic is golden brown and soft
2. Slice the bread in half and toast along with the garlic for 10 minutes before adding the garlic butter.
3. Meanwhile add the room soften butter to a bowl add the parmesan, mozzarella and Italian parsley. Salt and pepper the butter mixture according to taste.
4. removed the herbs from the roasted garlic and mash using a fork. Add the garlic to the butter mixture and mix until well combined.
5. Slice your Italian bread in half spread the roasted garlic butter on bot sides on the bread. top with the shredded mozzarella and more grated parmesan and bake  in a 375- degree oven until the cheese is melted and beginning to brown top with freshly chopped Italian parsley. ENJOY!!!

Pasta all Ortolana vegetable pasta sauce

Pasta all Ortolana is an Italian  vegetarian pasta dish made with a  seasonal summer vegetable sauce that combines garden vegetables, aromatic herbs and tomato sauce to create a comfort sauce packed with flavor. It is easy to prepare and prefect when summer vegetables are in season.  The vegetable sauce is stewed slowly with a medley of vegetables that result in a fragrant and delicious pasta sauce.

Things to know about this Italian vegetable past sauce

The Italian word Ortolana means grower of fruits and vegetables. Staying true to it’s  meaning this vegetable pasta sauce uses a variety of fresh seasonal vegetables.

This recipe is very customizable, just like my ever changing minestrone soup the vegetables I use are what I have on hand. You can mix and match vegetables that fit your lifestyle or have on hand. But this vegetarian pasta sauce always starts like this, with a sofritto made with small diced onions, garlic, celery, and carrots. This is an important first step to add flavor and depth of flavor to the dish. Then the rest of the vegetables are added and simmered slowly in a tomato -based sauce. The results are a rich flavorful vegetarian pasta sauce. The sauce can be make ahead of time and used when you are ready to serve, It also freezer friendly. Here is the link for the freezer friendly containers I use.

Ingredients

• 1/2 lb. rigatoni
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 small chopped onion
• 1 cup diced peeled carrots
• 1 cup diced celery
• 3 cups cherry tomatoes
• 2 cups tomato sauce
• 1 diced medium zucchini
• 1 small diced eggplant
• 1 diced  red bell pepper
• grated pecorino cheese
•  fresh basil

Instructions

1. Start by cutting all your vegetables. Then in a large saute pan add the olive oil bring to medium high heat add the onion and garlic saute until soft and just beginning to brown.
2. Add the cherry tomatoes and saute until beginning to blister. now add the rest of the vegetables, salt and saute until the vegetables are well combined. then add the tomato sauce rinse out the cans and add one cup of water. Cover and simmer while cooking the pasta in salted water until el dente. Toss the pasta in this delicious vegetarian pasta sauce. Add fresh basil top with grated pecorino. ENJOY!!!

Napolitano overnight pizza dough

Neapolitan pizza dough is a style of pizza that originated in Naples, Italy. It has a crisp. cracker crust  with a soft interior and can be topped with tomatoes, pesto, cheese  and other ingredients.

Napolitano  overnight pizza  dough requires just a few ingredients to achieve it’s classic light and airy thin texture.

The dough undergoes a long fermentation period, typically 24 hours, to develop its distinctive flavor and chewiness.

Baking at a high temperature preferably on a pizza stone ensures the signature charred and bubbly crust of authentic  Neapolitan pizza.

Tips for success when making Neapolitan overnight pizza dough

First use the right flour a bread flour with a high gluten contain works best,

Second allow the dough to ferment slowly in the refrigerator for 24-72 hours. This helps develop the flavors and gives the dough a prefect texture that is easy to stretch and has a good balance between crispness and chew.

To get the signature charred bubbly crust of Neapolitan pizza cook the pizza on high heat . Traditionally Neapolitan pizza is cooked in a brick oven. If you ,like most of us don’t have access to a wood burning pizza oven , a pizza stone is a great alternative. Here is the link pizza stone.

Ingredients

• 6 cups of all purpose bread  flour plus 1/2 cup
• 2 Tbsp. salt
• 1 Tbsp. sugar
• 4 Tsp. dry yeast
• 3 cups cool water
• 2 Tbsp. olive oil

Instructions

1. In a  bowl add the 6 cups of cool water the sugar and salt  and wisk to dissolve add the oil  and mix until well combined. Do not add the yeast until this step is completed. Then add the 4 teaspoon of yeast. Add the flour and mix until combined.
2.  Transfer the dough to a lightly floured broad. Knead the dough for 10 to 15 minutes until smooth.
3. Roll the dough into a ball rub with olive oil cover and let rest for 1 hour.
4. Cut the rested dough into 6 equal pieces roll into balls. Place on a cookie sheet. Rub with olive oil cover and refrigerate for at least 24 hours or up to 3 days
5. Stretch on a lightly floured broad into rounds. Let rest for 15 minutes, top with your favorite toppings, bake in a 450-degree oven for 12 to 15 minutes.
6. This dough recipe makes six 10 pizza crust. The dough is freezer friendly. Freeze after the dough has been refrigerated . ENJOY!!!!

Classic Italian Eggplant parmesan

Eggplant parmesan, know as “parmigiana di melanzane” is a classic Italian dish made with layers of fried eggplant then baked with marinara  sauce and cheese.

The dish is assembled similarly to lasagna, with alternating layers of eggplant, tomato sauce, mozzarella, and parmesan cheese. The final layer is usually topped with extra cheese which melts and forms a golden bubbly crust in the oven.

When making classic Italian Eggplant parmesan, here are some tips

1.  Choose the right eggplant opt for firm, medium – sized eggplants with shiny skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
2. Slice the eggplant into even rounds or lengthwise strips to ensure they cook evenly
3. Salt the eggplant and let sit for at least 30- minutes to reduce bitterness and remove excess moisture. Then rinse and pat dry
4.  Dredge the eggplant in flour before frying this helps achieve a crispy exterior when fried.
5. Start with a layer of sauce at the bottom of  your baking dish to prevent sticking.
6. Bake covered for the first 30- minutes to prevent the cheese from burning . then uncovered the last 15- minutes to get a rich golden brown crust. I have attached the link to my favorite all around lasagna covered casserole dish.
7. Allow the eggplant parmesan dish to rest for about 10 to 15 minutes to let the layers set.

Ingredients

• 2 medium eggplant
• 1 Tbsp. salt
• 1 cup of flour
• 3 cups of canola olive oil blend oil for frying
• 4 cups my easy marinara sauce
• 2 cups shredded mozzarella
• 2 cups fresh mozzarella
• 1 cup grated parmesan
• fresh basil leaves

Instructions

1. Start by washing your eggplant and slicing into thin rounds. place a colander over a bowl add the salted eggplant rounds add a weight to press the eggplant down. Let it sit for at least 30 minutes.
2. Then rinse the eggplant and pat dry then coat with the flour shaking off excess.
3.  Bring the oil to medium high heat. Begin frying the eggplant slices in batches 2 to 3 minutes per side or until golden brown. Drain on paper towels.
4. In a 7 x 11 oven proof casserole dish begin with a layer of marinara then eggplant , then the cheese. Repeat the process beginning with the marinara sauce and ending with the eggplant topped with the marinara and more cheese.
5. Bake in a preheat 375-degree oven covered for 30 minutes, uncover and bake for 15 minutes longer or until cheese is slightly brown and bubbly. ENJOY!!!!

Genovese meat pasta sauce

Genovese meat pasta sauce is a rich, slow cooked Italian sauce from Naples, traditionally made with onions and meat, usually beef. The long cooking time allows the onions to break down and melt with the meat, creating a deeply savory sauce.   Despite it’s  name, it’s not from Genoa but gets it’s name from the Genovese people who were in Naples during the Renaissance. The sauce is deeply flavorful and pairs well with short pasta.

Tips and tricks for success when making Genovese meat pasta sauce

In this meat sauce recipe I am using boneless short ribs you can use chuck or stew meat  or a combination of meats.  Be sure to brown the meat well to get a nice brown crust which adds flavor.  Use a dutch oven and avoid crowding the pan.

After browning the meat use  red wine, white wine or broth to deglaze the pan and scrape up all the flavorful bits stuck to the bottom.

Let the sauce simmer for several hours. This helps the flavors meld and deepens the flavors. Add fresh Italian parsley at the end for a burst of freshness and grated cheese for added richness. These tips will produce a rich, and deeply flavored meat sauce. Bonus, this sauce is freezer friendly. You can make it ahead of time and freeze it. Or do like I do and make a double batch. One to use right away  and one to freeze for a  ready made meal.

Ingredients

• 1 Lb. fusilli
• 2 Lbs. boneless short ribs
• 1/3 cup olive oil
• 1 cup chopped pancetta
• 1 cup each chopped celery and carrots
• 3 Lbs. thinly sliced onions
• 1 cup red wine
• 3 cups beef stock
• 1 cup pasta water
• 1 cup chopped Italian parsley
• 1 cup grated pecorino Romano

Instructions

1. Start by salt and peppering the meat and cutting into large equal size pieces
2. In a heavy stock pot in the oil saute saute the pancetta until crisp. Add the celery and carrots and saute until soft.
3. Add the meat and cook until golden brown on all sides.  Deglaze the pan with the red wine waiting until it evaporates before adding the onions. Then add all the onions and the beef broth. cover and simmer for 3 hours or until the meat is fork tender and onions desegrated. Cook your pasta el dente. Add one cup of pasta water to the sauce
4. Toss the pasta in the Genovese sauce add the grated cheese and parsley. ENJOY!!!!

Pasta con broccoli

Pasta con broccoli or pasta with broccoli is a simple dish that’s easy to make and incredibly comforting. with just a few ingredients, this pasta dish  comes together in less than 30 minutes.

It is a  great healthy recipe for a quick and easy weeknight meal that is both quick and delicious. It’s ingredients broccoli, garlic, white wine and olive oil may sound simple, but when combined together with pasta and pasta water to form a creamy sauce something delicious happens.

A few variations for this Pasta con broccoli recipe

This classic broccoli pasta recipe has many variations. Of course the first and most obvious one in most of my recipes the pasta shape is always an option. I am using  one of my favorite pasta shapes ditalini a small  tubular  pasta shape. You can use any pasta shape that fits your taste.

Secondly you can easily add Italian sausage to this vegetarian pasta recipe. If you are going to use sausage remove it from the casing and sautéing it along with the onion and garlic breaking it up while cooking to a golden brown before proceed to adding the rest of the ingredients.

Or you could go vegan by omitting the cheese and using dairy free pasta.

These variations offer different flavors and textures while keeping broccoli as the main ingredient. Enjoy experimenting with them.

And lastly please let me know how this recipe or variations of it work out for you. I love hearing from you it’s my favorite part!!!

Ingredients

• 4 cups broccoli florets
•  3 cups of small shaped pasta
• 2 Tbsp. extra virgin olive oil
• 1/3 cup chopped onions
• 2 Tbsp. minced garlic
• 1 Tbsp. hot pepper flakes
• 1 cup white wine
• 2 cups pasta water
• 1 cup  grated parmesan cheese
• 1 cup toasted Italian bread crumbs
• Salt and pepper to taste

Instructions

1. Start by cleaning and cutting the broccoli. Then in salted boiling water cook the broccoli until fork tender.  remove and add to the saute pan. Add the pasta to the same water you cooked the broccoli un, until el dente
2. Meanwhile in a saute pan over medium high heat un the olive oil saute the garlic,  onion, and red pepper flakes until soft and fragrant. Add the white wine and simmer until almost evaporated then add the cooked broccoli and mash. Add the pasta water and simmer until sauce thickens . Add half of the parmesan. Toss the cooked and drained  pasta to the broccoli mixture and mix until well combined. Plate top with the grated breadcrumbs and remaining parmesan cheese. ENJOY!!!!