Crispy Italian Flavored Tacos

This crispy Italian style taco recipe combines two of my favorite flavors Italian and Mexican.

A taco recipe can be made with a variety of fillings and seasonings, including beef, pork, chicken or fish, just to name a few.

Some people want the traditional Mexican ground beef kind, and me I like to experiment  with different combinations of fillings and taco shells.

I would like to say these tacos came about from a brain storm, but the truth is, my intention was to make a Philly sandwich using ground sirloin on sourdough bread until I realized I didn’t have the bread but I did have corn taco shells, a recipe is created just like that sometimes.

How I Made these Crispy Italian flavored Tacos

This crispy Italian flavored Taco recipe started like this.

First I sautéed the peppers, onions and garlic, then I added the ground sirloin, you can use any ground meat you like. Be sure not to over cook the meat, since it will be cooked twice.

Then I filled corn taco shells with the Italian flavored mixture, covered them with mozzarella cheese baked them in my toaster/air fryer until crispy and  the cheese  melted and golden brown.

Just like that a new recipe was created and let me just say put a few aside for yourself before serving them, these Italian inspired tacos tend to disappear quickly.

Ingredients

• 8 corn taco shells
• 1 Lb. ground sirloin
• 2 Tbs. olive oil
• 1 Tbs. butter
• 1 green and1 red bell pepper sliced
• 1 sliced yellow onion
• 1 Tbs. minced garlic
• 1 cup shredded mozzarella
• 1 cup prepared marinara

Instructions

1. In a large saute pan over bring the olive oil and butter to medium high
2. Add the  onions, bell peppers and garlic saute until tender and just beginning to brown
3. Add the ground sirloin saute until brown salt and pepper
4. Add the marinara and mix well
5. Divide beef mixture among the taco shells in a oven proof casserole dish
6. Bake in a 375 degree oven for 15 minutes add the cheese last 5 minutes
7. ENJOY!!!

Italian pork medallions Picatta

This Italian pork medallion Picatta is the Italian version of German schnitzel.

Thin slices of pork are breaded, then  perfectly fried to a golden deliciousness, and covered with a lemony, caper traditional Italian picatta sauce.

This Italian pork medallion picatta recipe may sound intimidating, it’s not!! All you need is a prep plan and a large saute pan to make this restaurant quality meal everyone will love!!

3 Tips for success in this Italian Pork  medallion picatta recipe

Tip number 1. when you make this Italian pork medallion picatta, pound the medallions the same thickness to insure even cooking.

Number 2.  I find if you refrigerate the pork medallions after breading for at least 1 hour the breading sticks to the meat better.

And tip number 3. be sure the pan and oil are hot before dropping the meat. Nothing kills a crispy crust more than frying in oil that’s the wrong temperature.

Last let me know how this Italian Flavored pork medallion picatta recipe works out for you.

Please leave me a comment I love hearing from you!!!

Ingredients

• 2 lbs. boneless pork chops
• 2 cups Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 2 eggs slightly beaten
• 1/2 cup capers
• 1/3 cup freshly squeezed lemon juice
• 1 cup chicken stock or white wine
• 2 Tbs. each butter and extra virgin olive oil
• 2 Tbs. chopped Italian parsley
• salt and pepper to taste

Instructions

1. Pound the pork chops thin then salt and pepper
2. Mix the breadcrumbs. parmesan and Italian parsley together
3. Dip the chops first in the egg then in the bread crumb mixture
4. Bring the butter and olive oil to medium heat
5. Fry the chops about 3 to 5 minutes per side or until golden brown and cooked through. Then remove and set aside
6. To the same saute pan add the garlic saute until tender and just beginning to brown
7. Deglaze the pan with the chicken stock or white wine scraping up all the brown bits at the bottom
8. Add the lemon juice simmer until sauce thickens about 10 minutes
9. Add the capers simmer a few minutes longer
10. Pour picatta sauce over pork medallions….Enjoy!!!

Pesto Parmesan Sauce Tortellini Recipe

Make this restaurant quality pesto parmesan sauce tortellini recipe in less than 30 minutes, with the help of some store-bought ingredients.

A saucy pasta dinner recipe can be hard to find in one dish, but this creamy tortellini with spinach and sundried tomatoes is full of creamy Italian flavors.

This delicious, saucy creamy tortellini is a great recipe when your craving Italian but want quick and easy too!!!

What Tortellini to use in this recipe

In this pesto parmesan sauce tortellini recipe you can fresh, frozen or dried tortellini. I am not even going to lie, frozen tortellini is one of my favorites things to keep in the freezer.

It’s so easy to grab a bag of tortellini from the freezer and make a restaurant quality meal, full of Italian flavors everyone loves.

As for the pesto sauce, this is another staple I like to keep on hand, either homemade or store bought. Pesto can transform a so-so recipe into a unforgettable meal.

This pesto tortellini with spinach and sundried tomatoes uses few ingredients, is easy to make and comes together quick which makes it a great go-to recipe for those busy weeknight family meals.

If you like this tortellini recipe please let me know. Leave me a comment, I love hearing from you!!!

Ingredients

• 2 packages 9 oz. store-bought tortellini
• 2 cups prepared pesto sauce
• 1 cup chopped sundried tomatoes
• 2 cups chopped spinach
• 1 cup grated parmesan
• 2 Tbs. butter
• 1 Tbs. chopped garlic
• 1 cup heavy cream
• 2 cups resevered pasta water
• Salt and pepper to taste

Instructions

1. Cook tortellini according to package directions resevering 2 cups of the water before draining
2. In a saute pan over medium heat melt butter
3. Add the garlic saute until tender and just beginning to brown
4. Add the chopped sundried tomatoes
5. Deglaze the pan with the reserved pasta water scaping up the brown bits
6. Then add the heavy cream. pesto and parmesan cheese simmer covered 15 minutes
7. Add the spinach and simmer 5 minutes longer
8. Then add the tortellini
9. Adjust salt and pepper to taste
10. ENJOY!!!!

Italian Flavored Roast chicken Dinner

This easy Italian flavored chicken dinner recipe marinates the chicken in a simple Italian marinate then roasted to golden perfection in the oven.

I have fond memories of this simple Italian Chicken dinner it was the first meal I learned as a young girl, hanging on to my Mama’s apron strings. Her are still  clear as day, so many years later “Loriana, anyone can make chicken and potatoes all you need is buone volonta” .

My Mama was right!!  All you need to make a delicious Italian inspired chicken dinner is Buone Volonta , the good will to make the meal , a few good ingredients and a casserole dish!

Why I love this Italian Flavored Roast chicken Dinner

It’s no secret I like easy recipes that come together quick . This chicken recipe is so easy I was hesitate to write a blog post on it , then I thought it’s the exact reason why I should.

Another reason chicken is another one of those ingredients like pasta  very versatile and most everyone likes chicken.

Last and certainly not least this Italian flavored roast chicken dinner is just that, add some broccoli florets last 10 minutes of roasting for a complete chicken dinner on your table in less than an hour, make in one roasting pan, that everyone will love!!!

Ingredients

• 1 whole chicken quartered
• 1 lb. small potato medley
• 1/4 cup olive oil
• 1 sliced red onion
• 2 sliced lemons
• 1/4 cup lemon juice
• 2 Tbls. chopped garlic
• 2 Tbls. each chopped thyme. Italian parsley and rosemary
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. Salt and pepper the chicken
3.  Make marinade by mixing rest of ingredients up to the lemon slices
4. Pour marinade over chicken and potatoes
5. Randomly place the lemon slices over the chicken and potatoes
6. Bake for 45 minutes or until chicken is golden brown and cooked through…..ENJOY!!!

Garden Pesto Bruschetta Pizza

This garden Pesto bruschetta Pizza is easy and quick when you use some store- bought ingredients.

I love pizza just about as much as I love pasta, and for almost the same reasons.

Just like pasta pizza is versatile and if you use some store bought ingredients it’s easy and quick Too!! With pizza It’s all about the topping. Although topping combinations are endless I like to top my pizzas with simple in season ingredients.

This pesto bruschetta pizza uses few ingredients, but don’t let that fool you into thinking it’s flavorless, it’s not, in fact it’s so full of flavor, it should come with a warning sign!!! Addicting!!!

3 Tips for Delicious results When Making this Garden Pesto Bruschetta Pizza

First tip when making any pizza is the crust has to be good. In this Garden Pesto Bruschetta Pizza recipe I used a good quality pizza crust imported from Italy. You can use your favorite store bought crust or you can make your own if you want to go that route.

Second, after the crust, the main ingredient in this bruschetta pizza recipe is tomatoes. And although using garden tomatoes produces the best taste, you can find  tasty tomatoes every where when they are in season.

And third, to prevent a soggy crust I like to precook it, for 5 to 10 minutes before topping it, to prevent a soggy crust.

One more thing please leave me a comment if you make this easy Pesto Bruschetta Pizza. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 store bought pizza crust
• 1/2 cup prepared pesto sauce
• 3 to 4 tomatoes of your choice thinly sliced
• 8 oz. fresh mozzarella balls
• 2 Tbls. chopped garlic
• 1/2 bunch chopped basil
• 2 Tbls. extra virgin olive oil
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Spread the prepared pizza crust with the pesto

2. Line with the tomatoes overlapping

3. Randomly place the mozzarella balls

4. drizzle with the olive oil

5. Top the grated cheese and basil salt and pepper to taste

6. Bake in a preheated 400 degree oven for 15 to20 minutes or until the cheese is melted and the crust is golden brown

Spicy Red Pepper Shrimp Spaghetti

This spicy red pepper shrimp spaghetti is an elevated weeknight dinner. With it’s large shrimp in a spicy tomato sauce it’s also prefect for Saturday night dinner with friends.

I know I post a lot of pasta recipes, but it’s not always easy to be creative in the kitchen, especially if you have picky eaters. Pasta is the one ingredient most can agree on. Whenever am stuck for a meal idea It’s pasta to the rescue. Pasta is so versatile you make a a lot of recipes using pasta and not repeat the same meal for a while.

3 variations for this Spicy Red pepper shrimp spaghetti

The first variation to this spicy red pepper shrimp spaghetti is if you don’t like shrimp this pasta recipe works well with scallops or chicken too.

Second in this spicy dish you can adjust the spice level according to how hot you like it. I personal am not a spicy person if you are add extra red pepper.

Lastly I love spinach in pasta recipes especially in a red sauce if you hate spinach and still want some veggie goodness use broccoli or leave the greens out completely.

Just one more thing if you make this recipe please leave me a comment and don’t forget to tag me on Instagram with your creations. I love hearing from you!!!

Ingredients

• 1 lb. spaghetti
• 1 Lb. large shrimp
• 2 Tbs. olive oil
• 1 Tbs. butter
• 1/2 chopped yellow onion
• 1 Tbs. chopped garlic
• 4 anchovy fillets
• 2 Tbs. hot red pepper flakes
• 1 cup Kalamata olives
• 2 cups chopped spinach
• 1 cup chicken stock
• 2 cups prepared marinara
• 1 cup reserved pasta water
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Cook Pasta according to package directions resevering 1 cup before draining
2. Meanwhile in a large saute pan over medium heat bring the butter and oil to medium heat
3. Salt, pepper and sprinkle the shrimp with 1 Tbs. of the hot pepper flakes saute until  almost cooked through 4 to 5 minutes
4. Remove shrimp and set aside in the same saute pan add the onion, garlic, anchovies and remaining 1 Tbs. of pepper flakes saute until onion and garlic is tender and just beginning to brown
5. Deglaze the pan with the chicken stock scraping up the brown bits
6. Add the prepared marinara and reserved pasta water simmer covered 10 minutes
7. Add the olives and spinach simmer 10 minutes longer
8. Return shrimp to spicy sauce cook through 1 minute add the Italian parsley
9. Toss spaghetti with sauce… ENJOY!!!!

Florentine Macaroni and Cheese

Who doesn’t love a good mac and cheese?  Cheesy and gooey this Florentine macaroni and cheese has all the flavors to qualify for comfort food.

To make it healthy I added broccoli and spinach, you can make adjustments here, as far as how much green you want in this recipe. Personally the next time I make this macaroni and cheese am going to double up on the broccoli.

This cheesy macaroni recipe is easy to make and comes together in less than 30 minutes,  the best part it’s  make in one pan and has the most amazing flavors!!

Why I love this Florentine Macaroni and Cheese

The first reason I love this Florentine Macaroni and cheese recipe it’s make in one pan. Nothing beats the ease of one pan meals. In this mac and cheese recipe every thing cooks in one pan for maximum flavor with minimum cleanup!!

Second, I love recipes that are made with just a handful of ingredients, and this is one of them. The ingredients for this recipe are simple and readily available.

And third, sometimes it’s hard to find a recipe everyone loves. Well this Florentine Macaroni and Cheese is one of those meals everyone agrees is delicious!!! WIN_WIN!!

Lastly please leave me a comment with questions, answers or anything in between. I love hearing from you!!! It’s the best part!!!

Ingredients

• 1/2 lb. corkscrew shaped pasta
• 8 oz. broccoli flowerets
• 2 cups chopped spinach
• 8 oz. sharp cheddar cheese
• 1/2 cup grated parmesan
• 2 Tbls. butter
• 1 Tbls. flour
• 4 cups milk
• Pinch of nutmeg
• 1 Tbls. chopped Italian parsley
• Salt and pepper to taste

Instructions

1. In a large saute pan over medium heat bring melt the butter
2. Add the flour stirring continuously cook for 1 minute
3. Slowly pour in the milk while whisking
4. Put the block of cheese in the milk
5. Add the nutmeg
6. Add the pasta simmer covered for 7 minutes
7. Add the broccoli, spinach and parmesan cheese and simmer 3 to 5 minutes or until the broccoli is crisp tender
8. Sprinkle with parsley and additional parmesan….ENJOY

Raspberry Vinaigrette Salad Dressing

Hello Everyone!

This raspberry vinaigrette salad dressing is so easy to make and taste way better than store bought. You only need a few ingredients and just a few minutes to make a salad dressing so good you’ll want to make it often.

Everyone loves raspberry  salad dressing, but they don’t realize how easy it is to make at home!!! To be honest this  salad vinaigrette is so easy to make, I was hesitate on whether it was a worthy enough blog post.

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3 Tips for success With this Raspberry vinaigrette Salad Dressing

The first tip for success when you make this raspberry vinaigrette salad dressing is to use fresh or frozen real  raspberries. There is just something about fresh raspberries in salad dressing  verses using fruit jams.

Second, in vinaigrette salad dressing recipes the oil you use is very important. In these oil based vinaigrette recipes use a good quality extra virgin olive oil.

And third one of the most important tips when making oil based salad dressing vinaigrettes, the oil goes in last, in a slow steady stream with the blender or food processor running.

One more thing if you make this Raspberry vinaigrette salad dressing please leave me a comment. I love hearing from you it’s  my favorite part!!!

Ingredients

• 8 oz. fresh raspberries
• 1/4 cup honey
• 1/2 red wine vinegar
• 1 1/2 cups extra virgin olive oil
• 1 Tsp. chopped garlic
• 1 Tbls raspberry or strawberry jam
• Salt and pepper to taste

Instructions

1. In a food processer or blender pulse the washed raspberries until smooth
2. With the blender running add the rest of the ingredients up to the olive oil
3. Add the olive oil at the end with the blender running in a slow steady stream
4. Store in glass jar in fridge up to 2 weeks

Leftover Rotisserie Chicken White Lasagna

Making a delicious Italian lasagna doesn’t have to be a struggle, in fact it’s pretty easy with some store bought ingredients.

It’s perfectly  acceptable and sometimes necessary to go Semi-homemade. Semi- homemade is the way I went  in this Italian inspired leftover rotisserie chicken white lasagna.

I used store bought no boil lasagna noodles, leftover rotisserie chicken and off the shelve chicken stock to make this chicken lasagna dinner easy, delicious and uncomplicated.

If going the semi-homemade route  gives you the inspiration to make a recipe you otherwise won’t make by all means go with some store bought ingredients, it’s okay!!!

3 Tips for Success when making leftover Rotisserie chicken white lasagna

The first tip when you make this leftover Rotisserie chicken white lasagna is it doesn’t matter if you use the  white or dark meat of the chicken. What matters is that you shred the chicken so there is chicken in every bite.

Second, it’s a good idea to dip the lasagna noodles into the chicken stock before layering. This method ensures the noodles have the moisture needed to cook properly.

Third, this whole leftover rotisserie chicken white lasagna can be make ahead time and baked when you plan on serving it. This lasagna recipe is freezer friendly too. To make it even easier freeze this lasagna meal in a casserole dish that goes from freezer to oven to table.

And lastly please leave me a comment I love hearing from you, It’s my favorite part!!!

Ingredients

• 1 Lb. no boil lasagna noodles
• 3 cups shredded rotisserie chicken
• 3 cups shredded mozzarella cheese
• 2 cups grated parmesan
• 2 cups finely chopped spinach
• 2 Tbs. chopped Italian parsley
• 1 quart chicken stock

Instructions

1. Preheat oven to 375
2. Heat chicken stock to simmer then remove from fire
3. Mix the shredded rotisserie chicken with spinach and parsley
4. In a 9 X 12 covered casserole line the bottom with 1 cup heated chicken stock
5. Then line with the lasagna noodles, the chicken mixture, the mozzarella and parmesan cheese
6. Repeat layering ending with the lasagna noodles and chicken stock
7. Sprinkle with additional  grated parmesan bake for 45 minutes or until golden brown and bubbly all the way through

Chicken Bell Pepper Italian Sauté

This  chicken bell pepper saute is the Italian version of a traditional stir fry.

In stir fries the heat is higher and the process quicker with continuous movement of ingredients. In classic Italian sautés the heat is lower with less movement  of food and usually longer cooking times.

Tender chicken breast, red and green bell peppers and cremini mushrooms in a light tomato sauce full of Italian flavors, everyone loves. Serve it over herby parmesan rice for an easy complete weeknight dinner the is ready in 30 minutes.

3 Variations to this Chicken bell pepper Italian Sauté

This chicken bell pepper Italian saute is easy to customize to your lifestyle and taste.

The first way is the vegetables are completely changeable. If you don’t like bell peppers, leave them out or if you prefer one color pepper over another use that one, or whatever one you have on hand.

Second the rice is totally replaceable with any kind of  starch you like, pasta or mash potatoes work well with this chicken saute and it’s delicious on it’s own for a healthy lunch or light dinner.

And Third you can replace the water with white wine, if that’s what fits your taste, I have made it both using white wine and water with not much difference in taste.

Lastly please leave me a comment if you make this Chicken bell Pepper Italian Sauté and don’t forget to tag me on Instagram with your creations. I love hearing from you, It’s my favorite part!!

Ingredients

• 2 cups dry rice
• 3  skinless, boneless chicken  breast cut in large cubes
• 1 red and 1 green bell pepper chopped
• 8 oz. cremini mushrooms
• 2 cups chopped spinach
• 1 chopped onion
• 1 Tbls. chopped garlic
• 1 cup chicken broth
• 1 cup prepared marinara
• 1 cup water
• 2 Tbls. each chopped Italian parsley and basil plus 1/4 cup chopped Parsley for the rice

Instructions

1. Cook rice according to package directions
2. In a large saute pan bring the oil and butter to medium heat
3. Salt and pepper the chicken and saute until lightly brown add the onions, peppers, mushrooms and garlic saute until tender and just beginning to brown
4. Add the water and scrape up the brown bits simmer a few minutes then add the chicken broth and marinara sauce simmer  on low 15 minutes
5. Add the spinach and herbs last 5 minutes
6. Add 1/2 cup grated parmesan and 1/4 cup chopped Italian parsley to the rice mix well
7. Pour the chicken and bell pepper over the rice …ENJOY