Cucumber Tomato avocado  salad

Cucumber tomato avocado salad drizzled with creamy Italian Vinaigrette is the prefect side dish to any summer meal!!!Quick, fresh, and delicious.

My mother served this easy cucumber and tomato salad most every night with dinner in the summer when the tomatoes where in season and it there peak flavor.

This tomato, avocado, onion and cucumber combo is delicious on its own on hot summer days when your craving something light. but pairs perfectly with bbq meals and crusty Italian bread.

Things to know when making cucumber, tomato avocado salad

Cucumbers: you can use Persian, English or regular

Tomatoes: My tomatoes aren’t ready yet. I bought 2 heirloom tomatoes at the market for six dollars. It really pays off to grow whatever you can. Not only is it more affordable he flavor can’t be bought.

red onion: Not only  does it give the a salad a pop of color, but also a peppery taste. I like red onions on most salads

Avocado: Add a subtly nutty flavor with a hint of sweetness. They have a creamy, buttery texture that makes them a delicious addition to tomatoes and cucumbers.

Creamy Italian dressing brings it all together in the most delicious way!!!

Shop the picture:

Pioneer woman pasta bowl

Stainless oil can

Ingredients

• 2 peeled cucumbers
• 2 large heirloom tomatoes
• 1 medium avocado
• 1 sliced red onion
• 1/2 cup chopped Italian parsley
• 1/2 cup red wine vinegar
• 1 cup extra virgin olive oil
• 1/2 cup plain Greek yogurt
• 1/2 cup grated parmesan cheese
• 1 Tbsp. minced garlic
• 1 Tbsp. Italian herb blend
• salt and pepper to taste

Instructions

1. Start the prep by washing the cucumbers and tomatoes, peeling and dicing the red onion, mincing the garlic and peeling and slicing the avocado into medium size dice.
2. Cut the cucumbers in medium large cubes
3.  Make the creamy Italian dressing. In a jar add the vinegar, olive oil, yogurt, minced garlic, Italian herbs ant the salt and pepper.
4. Shake well before coating the tomatoes , cucumbers, avocado and red onions with this creamy Italian vinaigrette.

Meaty  Eggplant rollatini

You will fall in love with the flavors of this meaty eggplant rollatini, also known in Italy as involtini di melanzane.

This old school Italian meat filled eggplant recipe is still a family favorite and an ultimate comfort food.

There are as many variations of this stuffed eggplant recipe as there are people that make it. In this meat version roasted eggplant is stuffed with a delicious meat and spinach filling, rolled, and baked in marinara sauce with a topping of grated cheese.

variations for this Meaty eggplant rollatini recipe

One variation is you can replace the ground beef in this recipe with ground Italian sausage, or for a healthier version ground turkey or chicken.

Tips for all variations

1. eggplant preparation: Slice the eggplant lengthwise about 1/4 inch thick salt and let sit weighted down for 30 minutes rinse and pat dry before  grilling  or baking until tender before filling.
2. Assembly: Spread a thin layer of filling on each eggplant slice and roll tightly.
3. Baking: cover with your marinara sauce and bake covered until bubbly and golden!!!
4. Shop the picture White ceramic quiche dish
5. Stainless steel oil can

Ingredients

• 2  medium eggplants
• 1 lb. lean ground beef
• 1 cup bread crumbs
• 1 egg
• 1 cup milk
• 1 cup grated parmesan cheese
• 3 Tbsp. chopped Italian parsley
• 1 cup thinly chopped spinach
• salt and pepper to taste
• 4 cups marinara sauce

Instructions

1.  wash and dry the eggplant  peel  in strips and cut horizontal into thin slices.
2. Salt the thinly slice eggplant place in a colander and weigh down with  cans for at least thirty minutes. Then rinse and pat dry . roast the eggplant in a preheated 375- oven for 15 minutes,
3. Make the filling in a bowl add the bread crumbs, milk, egg, parsley and the parmesan cheese. Salt and pepper to taste and  mix well. let set for 10 minutes before adding the ground beef and mixing just until well combined.
4. Add 2 tablespoons of the meat filling and roll jelly roll style. line a round quiche dish with 2 cups  of the marinara, then add the eggplant rolls, standing them up to create a pretty pattern. top with the remaining  marinara sauce sprinkle heavily with grated parmesan cheese. Bake in a preheated 375- degree oven for 20 minutes or until the meat filling is cooked through, but not overcooked. ENJOY!!!

Chicken tenders Tuscan Style

Juicy, golden seared chicken tenders coated in a easy creamy sauce with tomatoes and spinach.  This chicken tenders Tuscan style is a recipe so good you should put a star on it and save it in your treasured recipe box.

Chicken recipes can have the potential of becoming boring and repetitive, but not this Tuscan flavored chicken dish.

Its  sure to impress large crowds of family and friends, with menial time and effort.

Tips for success when making chicken tenders Tuscan style

One: Be sure the chicken is well seasoned. Chicken can be bland. Seasoning it well and let it marinate while making the sauce allows the flavors to penetrate the eat.

Two: Opt for fresh tomatoes, and high quality olive oil to enhance the Tuscan flavors. Fresh tomatoes, garlic and spinach significantly elevate this chicken recipe.

And three: Don’t overcook the chicken tenders. Cook over medium high heat until golden brown but still juicy. When returned to the pan don’t cook longer than 5 to 7 minutes. Overcooking can make the tenders dry and tough,

Ingredients

• 2 lbs. cleaned chicken tenders
• 1 tablespoon each onion, garlic and paprika powder
• 1 Tablespoon oregano
• 2 Tablespoons olive oil
• 3 Tablespoons butter
• 2 Tablespoon minced garlic
• 1 cup white wine
• 2 cups chopped tomatoes
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cups chopped spinach

Instructions

1. Season the cleaned chicken tenders with the onion, garlic. and paprika powder. salt and pepper to taste
2. In a saute pan over medium high heat sear the chicken on all sides. Remove and set aside
3. In the same pan the butter and garlic saute until soft and translucent.
4. Deglaze the pan with the wine waiting until evaporated before adding the chopped tomatoes.
5. Then add the chicken stock and heavy cream simmer until the sauce thickens, about 15 minutes.
6. Add the spinach and return the chicken to the pan and simmer 5 minutes longer.
7. Finish with chopped Italian parsley and ENJOY!!!!

Italian Pesto Fusilli Salad

Just in time for Summer barbeques this Italian pesto Fusilli pasta salads is one of my old time favorites.

The first time I had this cold pasta salad was at one of my brothers outdoor gettogethers. He and his wife Josie were great chefs, who entertained often  in their home and the many different restaurants they owned and my leader in our own restaurant career and an inspiration in my recipes.

Back to this Italian rooted pesto fusilli it needs to be one of your go to pasta Summer pasta salads. Spiral shaped pasta coated with your favorite pesto sauce  loaded with ingredients full of Italian flavors!!!

Three Tips when you make this Italian pesto fusilli salad

The first tip when you make this Italian pesto fusilli pasta salad in this recipe the shape of the pasta as well as the quality is important. I use DeCecco fusilli the spirally shape  as nooks and crannies for the pesto sauce.

Second you can use store bought or homemade sauce. If your going to use store bought go with a good quality. I use homemade whenever I can it’s one of the staples I try to keep in my freezer year. If you want to go the store bought route this is a good alternative. https://amzn.to/3a0ECZa

Lastly run the fusilli under cold water to stop the cooking process and cool of the pasta before adding the rest of the cold ingredients.

One more thing this salad can be served cold or at room temperature.

Oh and please don.t forget to leave me a comment and tag me on Instagram. I love hearing from you it’s my favorite part!!!

Ingredients

• 1/2 Lbs. fusilli pasta
• 1 cup prepared pesto sauce
• 1 cup sliced kalamite olives
• 2 cups cherry tomatoes
• 1 cup sliced English cucumber
• 2 cups fresh mozzarella balls
• 1 cup grated parmesan cheese
•  1 cup extra virgin olive oil
• 1/3 cup red wine vinegar
•  Salt and pepper to taste

Instructions

1. Cook pasta according to package directions running it under cold water
2. In a bowl add the fusilli and pesto sauce mixing well
3. Add rest of ingredients up to the oil, vinegar and parmesan cheese
4. Now add the oil, vinegar and half the grated parmesan
5. Toss well top with remaining parmesan Enjoy!!!

Marry me shrimp with orzo

Marry me shrimp with orzo is a delicious dish featuring succulent shrimp with creamy orzo. The shrimp are seasoned than sauteed to perfection with rich flavor.

Orzo a small rice – shaped pasta is cooked until tender with sundried tomatoes and spinach. Then the shrimp is mixed in creating a delicious meal . It’s a satisfying and comforting meal that’s both elegant and easy to prepare!!!

A FEW TIPS FOR Success when making Marry me shrimp with orzo

Use large shrimp they are labeled 16 -20 shrimp meaning there are 16 to 20 shrimp per pound  season the shrimp generously with the seasonings. Most fish cook quickly shrimp is one of them.

Don’t over cook the shrimp leave them a little under cooked to finish when they are return to the pan to heat through. T

Ingredients

• 2 lbs. large shrimp
• 2  tablespoon extra virgin olive oil
• salt and pepper to taste
• 1 Tablespoon powder garlic
• 1 Tablespoon paprika
• 2 tablespoon butter
• 1/3 cup minced shallots
• 2 tablespoon minced garlic
• 3 cups orzo
• 3 cups chicken stock
• 1 cup chopped sundried tomatoes
• 1 cup grated parmesan cheese
• 3 cups chopped spinach

Instructions

1. Clean your shrimp
2. In a bowl season your shrimp with the olive oil. garlic and paprika. salt and pepper to taste.
3. In a saute pan over medium high heat saute the shrimp until  almost cooked through about 5 minutes, remove
4. In the same pan add the butter, add the shallots and garlic. Sautee until soft and fragrant. Add the orzo, sundried tomatoes,  chicken stock, and the cream.
5. Simmer until orzo is el dente Add the graded parmesan and spinach and simmer 2 to 3 minutes longer. Return the shrimp back to the pan , just to heat through. ENJOY!!!

Petrale sole pomodoro

I love fish and try to have it at least two times a week. This Petrale sole pomodoro recipe is easy, delicious and quick, it can be on your table in less than 30 minutes. You will feel good too about serving your family  and friends a healthy meal.

This petrale sole is an impressive meal. Family and friends  will think it took a lot longer to prepare. This fish recipe is fancy enough for Saturday night dinners with friend and easy enough for busy weeknight family meals!!!!

What to know about this Petrale sole pomodoro recipe

Petrale sole is considerate to be the most flavorful and desirable of the Pacific Flounders.  They have a mild, delicately nutty, sweet flavor with small firm flakes. It is one of my favorite of fishes.

Petrale sole can be pricey and not available all year round. The good news is that this recipe works well with any white fish that fits your taste and budget.

About the frying oil I use a  canola and olive oil blend. And  for the sauteing always extra virgin olive oil this becomes a part of the sauce and its important to use good quality extra virgin olive oil.

Also important in these saucy recipes is to use the right size pan to hold all the ingredients. Here is a link to my favorite deep saute pan.

If you make this easy Petrale sole pomodoro recipe please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 lbs. petrale sole
• 1 cup frying oil
• 2 Tablespoons olive oil
• 1 medium chopped onion
• 1 Tablespoons minced garlic
• 3 cups thinly sliced potatoes
• 1 cup white wine or chicken stock
• 2 cups chopped tomatoes
• 1 cup marinara sauce
• 1 Tablespoon chopped Italian parsley
• Salt and pepper to taste

Instructions

1. Salt and pepper the fish and dust lightly with flour

2, Bring the1 cup of oil to medium heat fry the petrale sole fish just until golden and crispy about 3 minutes per side. remove and drain on paper towels

3. clean the pan and add 2 tablespoons of olive oil saute the onion , garlic and potatoes until tender and just beginning to brown. Add the tomatoes saute for 5 minutes, then add the marinara sauce and lemon juice simmer 10 minutes longer.

4. Add the Italian parsley return fish to sauce just to heat through.

5. Plate by first lining the plate with the potatoes then the petrale sole sprinkle with Italian parsley serve with lemon slices. ENJOY!!!

Easy chicken Marsala recipe

Who doesn’t love an easy and delicious chicken recipe?

This easy chicken marsala recipe is not only easy and delicious but this Italian classic can be on your table in less than thirty minutes!!!

Chicken Marsala is an Italian classic with juicy pan seared chicken breast in a savory sweet Marsala wine sauce.

You can make this restaurant quality chicken dinner in your own kitchen in a short amount of time with just a few ingredients.

What’s not too love?

Here are three tips for success when making this easy chicken Marsala recipe

1. Use thinly sliced chicken breast for quick and even cooking. Pound them to an even  thickness to ensure they cook uniformly.
2. Before simmering in the marsala sauce, make sure to brown chicken in a hot pan. this adds flavor and texture to the dish. Pat the chicken dry with paper towels before seasoning and browning to ensure a crispy exterior.
3. Marsala wine is the star in this sauce, so use a good quality one. Balance the sweet richness of the wine with savory ingredients like garlic, shallots and chicken stock.

Ingredients

• 2 lbs. skinless boneless chicken breast
• Salt and pepper to taste
• 1 cup flour
• 2 Tablespoon olive oil
• 4 Tablespoon  butter
• 2 Tablespoon minced garlic
• 2 Tablespoon minced shallots
• 8 oz. cremini mushrooms
• 2 cups marsala wine
• 1 cup chicken stock
• 2 tablespoon chopped Italian parsley

Instructions

1. start by splitting the chicken breast in half. Then in between two sheets of waxed paper pound thin
2. salt and pepper the chicken then coat in the flour shaking off excess.
3. Over medium high heat in the two tablespoons of olive oil saute the chicken until golden brown on both sides. About 5 minutes per side. Remove and set aside.
4. In the same pan two tablespoons of butter. Add the garlic and shallots until soft and fragrant.
5. Add the mushrooms until golden brown.
6. Deglaze the pan with one cup of the marsala wine scrapping up all the bits at the bottom of the pan. Wait until absorbed before adding the remaining marsala wine and chicken stock. Simmer until sauce thickens about 10 minutes.
7. Return the chicken to the pan and simmer jut to heat through.
8. Top with the chopped Italian parsley and enjoy!!!!

Marry me chicken breast

Marry me chicken breast is creamy, juicy and full of Italian flavors. Legend has it that this chicken recipe is so good that if you make it for your partner, a marriage proposal will follow.

The combination of sun dried tomatoes, spinach and juicy chicken in a creamy sauce makes a meal everyone will love.

The best part about this Marry me chicken breast recipe is it uses familiar ingredients and can be on your table in  less than thirty minutes.

Marry me chicken breast a recipe for love

Whether shared on a romantic dinner date or enjoyed with family and friends Marry me chicken breast has a way of leaving a lasting impression. It’s savory aroma and succulent flavor will have family and  friends asking for seconds.

If your looking for a substitute for Marry me chicken breasts you could use boneless skinless chicken thighs. you could also try using different types of poultry such as turkey breast.

If you make this Marry me chicken breast recipe please leave me a comment. I love hearing from you!!!

Ingredients

• 4 boneless skinless chicken breast
• 1 cup of flour
• 1 tablespoon each paprika + garlic + onion powder
• 2 tablespoons olive oil
• 1/2 stick of butter
• 1 Tablespoon minced garlic
• 1/2 cup chopped shallots
• 1 cup chopped sun dried tomatoes
• 1 cup white wine
• 2 cups chicken stock
• 2 cups cream
• 2 cups chopped spinach
• 1/2 cup grated parmesan cheese

Instructions

1. start by pounding the chicken breast thin between two sheets of plastic wrap. salt and pepper the chicken to taste
2. Add the paprika, garlic and onion powder to the one cup of flour mix well
3. Dip the chicken breast in the flour mixture, shaking off excess
4. bring the the oil to medium high heat add the chicken. Sauté the chicken until golden brown on both sides. Remove and set aside
5. In the same pan add the butter, the garlic, shallots and the sun dried tomatoes saute until soft and fragrant
6. Deglaze the pan with the white wine scraping up all the brown bits.
7. Add the chicken stock and the cream and simmer until sauce thickens . add the spinach and parmesan cheese.
8. Return the chicken to the sauce and simmer five minutes longer.
9. Pour the sauce over the chicken. Enjoy!!!

 Italian vegetarian stuffed artichokes

These  Italian vegetarian stuffed artichokes are made with simple ingredients. This is one of those recipes that takes me back to my  mamas kitchen in north Italy where  I first learned this family recipe, The artichokes came from the family farm ( la campana) the flavor of just picked artichokes is mouth watering!!!

A traditional Italian comfort dish stuffed artichokes are a staple in most Italian kitchens. variations can vary, With some having meat and vegetables added to the filling,

Three tips for success when making Italian  vegetarian stuffed artichokes

first select fresh and tender artichokes when you make these  Italian  vegetarian stuffed  artichokes. Choose artichokes that are firm, heavy for their size and have tightly closed leaves.

Second prepare the artichokes properly by cutting off the top quarter and removing the though outer leaves and  center choke.

Cut the stems off leaving a flat bottom surface so the stuffed artichokes stand up straight in a pot. I use  my white medium size dutch oven.

Lastly if you make these delicious Italian vegetarian stuffed artichokes please let me know how they work out for you.

And please don’t forget to tag me on Instagram I love hearing from you. It’s my favorite part!!!!

Ingredients

• 4 artichokes
• 2 eggs
• 1/ 2 cup milk
• 2 cups Italian seasoned bread crumbs
• 1 cup grated parmesan cheese
• 1 Tablespoon minced garlic
• 1/2 cup chopped Italian parsley
• 1 cup water
• 1 cup vegetable stock
• !/4 cup extra virgin olive oil
• 1 onion cut in quarters +  4 garlic cloves
• the juice from one lemon

Instructions

1.  Start by cleaning the artichokes. remove the tough outer leaves, cut off the tips and the stem. Remove the center of the artichoke. Place the artichokes in cold water. Add the juice from one lemon. and 1 tablespoon of salt set aside, while making the filling,
2. Make the filling in a bowl add the eggs and milk whisk until well combined. Add the garlic, breadcrumbs, and Italian parsley. salt and pepper to taste. Mix until well combined.
3. Remove the artichokes from the water. discard this water. Fill the centers of the artichokes with the filling.
4. Stand the artichokes up in a stock pot add the water, vegetable stock, olive oil, onion and the garlic cloves.
5. Simmer on the stove top over medium low heat, for 30 minutes or until the  artichoke leaves are tender.
6. Serve on a platter pour the pan juice over the artichokes and enjoy!!!

Vegetarian escarole and beans

This vegetarian escarole and beans is a classic Italian recipe that uses simple ingredients to create a hearty and delicious dish.

Italian cannellini beans and flavorful escarole are cooked together with plenty of garlic. This recipe  needs nothing more than some good crusty Italian bread to serve along with it.

Escarole and beans is a humble meal. It’s vegetarian in nature. Although some version do use meat.

Vegetarian escarole and beans things to know

This vegetarian escarole and bean recipe results in a stew like consistency. If you prefer a more soupy consistency, simply add more vegetable stock.

I used canned cannellini beans. You can use dry beans. If you do use dry beans soak them for a few hours. Then cook them in the stock until soft before adding in the escarole.

This recipe is the vegetarian version of escarole and beans. If you want to add meat, add  Italian sausage to the escarole pan sautéing the sausage until brown before adding in the escarole. I use my white Dutch  oven when I make this recipe. Its so pretty I serve from it right at the table.

Lasty if you make this vegetarian escarole and beans please leave me a comment. And don’t forget to tag me on Instagram. I love hearing from you. It’s my favored part!!!

Ingredients

• 1 large head escarole
• 4 cups cannellini beans
• 4 Tablespoons olive oil divided
• 4 Tablespoons minced garlic divided
• 1 tablespoon hot pepper flakes
•  1 cup white wine
• 1 cup vegetable stock
• salt and pepper to taste

Instructions

1. Start by rising the beans
2. Cut the escarole into bite size pieces
3. in two tablespoons of olive oil saute the garlic and the hot pepper flakes until soft and fragrant
4. Add the escarole saute until limp about 10 minutes. salt and pepper now. Set aside.
5. In a separate pot add the remaining olive oil and garlic saute until soft.
6. Add the beans and the vegetable stock and simmer for 10 minutes
7. Add the escarole mixture to the beans and simmer 10 minutes longer to combine flavors.
8. Serve with crusty Italian bread. ENJOY!!!