Cacio e Pepe Pasta Recipe

This cacio e pepe pasta recipe  is a pasta dish from the city of Roma. This Roman pasta dish of spaghetti with Pecorino Roman cheese and black  pepper uses just a few ingredients and comes together in less than 30 minutes.

Cacio e pepe translates to cheese and pepper in English. In keeping with its name, the dish contains grated Pecorino cheese and black pepper, I added grated parmesan too. The goal is to created a creamy sauce using the grated cheese, black pepper and pasta water. When the sauce is done right the results are creamy deliciousness!!!

Tips when making this Cacio e pepe pasta recipe

The first and most important tip to insure a creamy sauce when you make this cacio e pepe pasta recipe is not to overheat the cheese.

When this happens instead of a creamy smooth silky pasta sauce the cheese ends up in clumps, not smooth. To prevent this from happening keep the sauce off the heat when you add the pasta water and the cheese stirring continually.

Number two this Cacio e pepe pasta recipe uses just a few ingredients be sure to use good quality cheeses

And third by using whole peppercorns and toasting them this simple pasta recipe becomes a restaurant quality pasta dish. Fancy enough for Saturday night dinner with friends and enough enough for busy family weeknight meals.

Lastly please leave me a comment when you made this Classic Roman pasta dish!!!

Ingredients

• 1 Lbs. spaghetti or bucatini
• 1/2 cup black peppercorns
• Salt to taste
• 2 Tablespoon butter
• 1 Tablespoon extra virgin olive
• 1 cup grated pecorino cheese
• 1 cup grated parmesan
• 2 cups pasta water

Instructions

1. Cook your pasta el Dente reserving 2 cups of the pasta water
2. Meanwhile in a saute pan over medium heat toast the peppercorns until fragrant. Removed from pan with a mallet between paper towels crush the peppercorns and return to pan.
3. Add the butter and olive oil cook just until the butter is melted. Turn off the fire add the pasta water and cheeses stirring continuously.
4.  Toss the spaghetti or bucatini with the Cacio e pepe sauce. Sprinkle with more grated pecorino and Italian parsley. ENJOY!!!!

Healthy baked Eggplant parmesan

This healthy baked eggplant parmesan is such an easy vegetarian Italian recipe. In this heathy  baked eggplant parmesan version I left the grated bread coating off. Instead of frying I coated the eggplant in extra virgin olive oil, garlic and Italian parsley and roasted it.

This healthier eggplant parmesan still has bubbly cheese, garlicky tomato sauce and savory meaty roasted eggplant.

This is my best heathier baked eggplant parmesan recipe. faster and easier and full of delicious Italian flavors.

I hope it becomes one of your family’s favorite like it did in my.

Tips for this healthy baked parmesan recipe

To peel or not to peel the eggplant in this healthy eggplant parmesan recipe ? That depends on your taste, what you plan on using it for and how fresh the eggplant is.

What I like to do is peel  strips of the eggplant off and leave some of the skin on.

The other debate about eggplant is whether to salt to extract the bitterness out of it or not to salt. If the eggplants are just picked farm fresh I don’t salt them.

It’s not eggplant season so I did salt the eggplant in this recipe. It’s not necessary to salt the eggplant any longer than 15 minutes. Prior belief was you had to salt the eggplant for a few hours. Now they bred eggplants to be less bitter. I found that 15 minutes is enough.

This heathy eggplant recipe takes about 45 minutes to make, which is not always possible for a busy weeknight meal. I usually make this one on the weekends.

I hope you make this easy eggplant recipe. And please let me know how it works out for you.

Ingredients

• 2  medium eggplant
•  3 cups shredded mozzarella
•  1 cup grated parmesan cheese
•  3 cups  marinara sauce
•  4 Tsps. olive oil
•  1 Tbsp. minced garlic
•  2 Tbsp. of a combination of  Italian herbs dry or fresh, Parsley. thyme and oregano.
• salt

Instructions

1. Slice the eggplant into medium thick round slices
2. salt the eggplant on both and let sit for at least 30 minutes
3. rinse the eggplant and pat dry with paper towels
4. In a bowl toss the eggplant with extra virgin olive oil, the minced garlic, light salt and Italian herbs.
5. Roast in a pre heated 375-degree oven until golden brown about 20 minutes
6.  Take out of the oven and spread with my easy marinara sauce, the shredded mozzarella, grated parmesan and Italian parsley repeat the process stacking  three eggplant slices together. starting with the eggplant and ending with the cheese
7. Set oven to broil and broil until cheeses are melted and golden brown
8. Finish off with marinara sauce more grated parmesan and a sprinkle of Italian parsley. ENJOY!!!!

Peperonata Sauced Chicken Breast

Not only is this peperonate sauced chicken breast recipe delicious it’s easy to make. I used skinless boneless chicken breast. You can use whatever part of the chicken fits your lifestyle and taste.

By using boneless, skinless chicken breast and my premade marinara sauce which I always have on hand, this Italian chicken recipe can be on your table in less than 30 minutes.

Customize this Peperonata sauced chicken breast recipe

This peperonate sauced chicken breast recipe isn’t set in stone. You can customize this chicken recipe really easy.

For instance most of you know I don’t drink alcohol. Although am okay cooking with alcohol some people are not. So there is an option in most of my recipes to use wine or stock.

Another way to make this Italian flavored chicken recipe your own is to use boneless chicken thighs.

One more thing, if you want to make this peperonata sauced chicken breast a complete meal cook your favorite shaped pasta and toss in the peperonata sauce. If your going to use this Italian bell pepper sauce for a pasta sauce double all the ingredients except for the chicken breast. Also be sure your saute pa is big enough and deep enough. Here is a link to one of my favorite deep saute pan.

Lastly please leave me a comment if you make this. I love hearing from you. It’s my favorite part!!!

Ingredients

• 4 Chicken breast
• 2 Tablespoons olive oil
• 1 chopped yellow onion
• 1 Tablespoon minced garlic
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups cherry tomatoes
• 1 cup white wine or chicken stock
• 2 cups marinara sauce
• 1 Tablespoon Italian parsley
• 1 tablespoon mixed Italian herbs
• Salt and pepper to taste

Instructions

1. cut the chicken breast in half if thick
2. Salt and pepper the chicken
3. In 2 tablespoons of olive oil saute the chicken until brown on both sides
4. Add the onions, garlic and cherry tomatoes saute until just beginning to brown
5. Add the bell peppers saute 5 minutes
6. Deglaze the pan with 1 cup of chicken stock or white wine simmer until absorbed
7. Add the marinara sauce simmer 15 minutes longer
8. Plate the chicken pour the peperonata sauce over the top. ENJOY!!!

Summertime Bruschetta Spaghetti dish

I love  a delicious bowl of pasta full of fresh summer garden ingredients.

My Summertime bruschetta spaghetti dish recipe is flavored with just picked cherry tomatoes, fresh mozzarella, and fresh herbs, these ingredients when combined together produce the most delicious creamy sauce.

Sometimes the best and most delicious recipes are the simplest. The most important ingredients are always to use the best what’s in season whether homegrown or store bought!!!!

A few tips when making this Summertime Bruschetta spaghetti dish

The main ingredient in this Summertime Bruschetta spaghetti dish recipe is tomatoes. So whether your using homegrown or store bought it’s important the use the best quality you can find.

Just as important as the tomatoes how you start your saute makes a difference In this pasta recipe I use a good quality extra virgin olive oil. 

And lastly fresh mozzarella adds the creamy texture and the pasta water is the secret ingredient the brings it all together. I always save more pasta water than the recipes calls for in case the sauce is too dry.

Please leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1/2 Lb. spaghetti
• 2 pints heirloom cherry tomatoes sliced
• Small container fresh mozzarella balls
• 1 cup pasta water
• 1/2 cup grated parmesan
• 2 Tbs. extra virgin olive oil
•  1/2 medium chopped onion
• 4 cloves chopped garlic
• 2 Tbs. each chopped basil and Italian parsley
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package directions reserving 1 cup of the water
2. Meanwhile bring the olive oil to a light sizzle
3. Add the chopped onion and garlic saute until tender and just beginning to brown
4. Add the sliced tomatoes salt and pepper now then saute until the tomatoes begin to blister
5. Add the reserved pasta water simmer for 10 minutes or until sauce thickens slightly
6. Add the fresh mozzarella the last 5 minutes
7. Toss the spaghetti in the sauce add the basil
8. Top with  the grated parmesan and Italian parsley

Chicken Piccata Pasta Primavera

A light pasta meal, this chicken piccata pasta primavera is a prefect Summertime quick family dinner full of classic Italian flavors!!!

Full of lemony freshness this chicken and pasta dish comes together in less than 30 minutes, and  your family is going to love it . And you will feel good  serving a restaurant quality meal from your kitchen, that’s not only delicious, it’s healthy too!!!!

Customize this Chicken piccata pasta primavera

This chicken piccata pasta primavera recipe is easy to customize to fit your lifestyle and taste.

The first and easier way to make this pasta dish your own is to change the pasta shape.  The truth is most pasta shapes work well in most pasta dish recipes.

Second if your family hates or loves spinach add more or less to taste. I love spinach and add extra most of the time.  Spinach is one of those vegetables that ends up being half of the amount you put in after it’s cooked. Pasta dishes are also a good place to hide spinach for those that don’t have the same fondness for spinach as I do.

Lastly I used chicken stock. You can use white wine instead in his chicken piccata pasta primavera if that’s your preference.

One more thing when making pan sauces the right size saute pan help. My favorite and on sale https://amzn.to/39XdMRy

Ingredients

• 2 skinless, boneless chicken breast cut into strips
• 1/2 Lb. Fettuccini
• 1 Tbls each butter and extra virgin olive oil
• 2 Tbls. minced garlic
• 2 cups cherry tomatoes
• 2 cups chopped spinach
• 1/2 cup capers
• 1/3 cup lemon juice
• 1 cup pasta water
• 1 cup chicken stock or white wine

Instructions

1. Cook pasta according to package direction reserving 1 cup of the water before draining
2. Salt and pepper the chicken
3.  In a medium size saute pan over medium high heat in the butter and olive oil, saute the chicken along with the garlic until slightly brown
4. Add the tomatoes along with the capers saute for a few minutes
5. Deglaze the pan with the broth or white wine
6. Add reserved pasta water, simmer until sauce thickens about 10 minutes, add spinach and 1/2 the parmesan cheese last 5 minutes
7. Toss pasta in picatta sauce sprinkle with additional parmesan and Italian parsley
8. Enjoy!!!!!

 Buffalo Air Fried  Wings

This Buffalo air fried  wing recipe is prefect when your craving chicken wings but want healthy too!!

We’ve been on a chicken wing kick lately. It all started on my wedding anniversary.  When our conversion turned  to the first night we met at the Anchor Bar in Buffalo  New York , where the famous Buffalo chicken wing originated.

And in our first hole in the wall eatery the lines were out the door for  the copycat version of the original Anchor Bar chicken wing.

No wonder Buffalo chicken wings have a special place  in my heart and kitchen. It’s an extra bonus that  chicken wings are a family favorite.

Even with my love for the original deep fried Buffalo Chicken wings, my direction at this age is to take the classics and make them healthier if possible. This Buffalo chicken wing recipe was an easy one to make a little heathier  using my air fry

What I used for these Buffalo air fried wings

The original Anchor bar recipe for Buffalo chicken wings calls for deep frying the wings. You can use the deep frying method if it fits your lifestyle and taste. If your going the healthier route then air fried is the way to go.

The most important ingredient in the original Buffalo chicken wing recipe and in this air fried version is the Frank’s Hot sauce.

I used both sections of the  chicken wing cutting off the tip. Feel free to use the whole wing  without cutting them if that’s your preference.

Please watch the video and please don’t forget to leave  me a comment here and tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Ingredients

• 2 lbs. chicken wing sections
• 1 stick of butter
• 1/2 cup Franks hot sauce
• 2 Tbs. each ground garlic, onion powder, chili powder and Italian seasoning
• 2 Tbsp. baking powder
• Salt and pepper to taste

Instructions

1. Wash the chicken wings then pat dry let sit on a  cookie sheet in the refrigerator for at a least an hour.
2. Mix the dry ingredients together
3. Use half of the dry ingredients for the chicken wing dry rub add the baking powder to this half. Reserve  the remaining spices for the hot sauce
4. Cover the chicken wings and set in refrigerator again for at least an hour
5.  Set air fryer to 400 or oven temperature
6. Meanwhile melt the butter add  the hot sauce and remaining dry rub.
7. Air fry or bake the chicken wings for 15 minutes
8. Toss in Buffalo sauce while hot

Rotisserie Chicken Fettuccini Alfredo

This easy, creamy classic rotisserie chicken fettuccine alfredo meal comes together in less than 30 minutes.  It’s packed with melt in your mouth chicken and tossed in a creamy sauce, your whole family will love.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours. And recipes  with few ingredients is always a winner. I added  spinach to add another depth of flavor and sneak in some green, you don’t have too.

It’s no wonder most Italian restaurants have fettuccini Alfredo on their menus, not only is it a dine out favorite. the alfredo sauce can seem dauting, It’s not!!!

Variations for rotisserie chicken fettuccini Alfredo

The first variation in this rotisserie chicken fettuccini alfredo is, you don’t have to use chicken. If you want to go the vegetarian route a mixture of your favorite mushrooms is a delicious choice, as well as broccoli.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you, it doesn’t change the flavor enough where people notice. No matter what you use be sure to use the freshest and best ingredients you can find. It takes the recipe from so-so to WOW!

Also be sure the saute pan you use is big enough  to hold the sauce it’s best to use a covered, deep, wide enough  saute pan.

Serve it up in pretty white dinner plates  add some festive napkins and you have a restaurant quality dinner, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for special occasions.

Serve this delicious restaurant inspired dinner with your favorite bubbly and a crisp green salad for a romantic Saturday night dinner or Holiday meals with family and friends…

Please don’t forget to leave me a comment when you make this recipe. And please don’t forget to tag me on Instagram with your creations. I love hearing from you, it’s my favorite part!!!

Ingredients

• 1 Lbs. Fettuccini
• 2 Tablespoons butter
• 2 cups left over rotisserie chicken
• 1 cup Parmesan cheese
• 1 cup chopped spinach
•  2 cups chicken stock or white wine
• 2 cups heavy cream
• 1 cups reserved pasta water
• 2 Tbs. chopped garlic
• 1/2 cup chopped onion
• 2 Tbs.  chopped Italian parsley
• salt and pepper to taste

Instructions

1. 1. Cook pasta according to package directions resevering1 cup of the water
   2. In a large saute pan bring the butter to medium high heat
   3.  Add onion and garlic saute until tender and just beginning to brown
   4. Add chicken stock,  cream,  and resevered pasta water simmer  covered  15 minutes
   5. Add the rotisserie chicken, Parmesan cheese and spinach, simmer 5 minutes longer
   6. Toss pasta in sauce adjust seasonings to taste.Top with  the chopped Italian parsley and additional parmesan cheese. ENJOY!!!!

Béchamel Steak Pasta Bake

Nothing is better than this Béchamel steak baked pasta casserole, smothered in creamy bechamel sauce.

Really though, this is the prefect pasta bake recipe for this time of year.

Growing up in the hills of Tuscany any baked pasta was my favorite.

My Mom’s pasta bakes were simple and delicious. This dish brings back memories, from when I was a kid hanging around the kitchen counter, tasting whatever Mom was cooking.

No offense Mom, but I’ve gourmet it up a bit. I love my creamy, cheese filled, béchamel smothered  casserole,

Sometimes you have to put a new twist on an old classic to fit your lifestyle and taste. I kicked it up a notch by using Béchamel sauce instead of Moms’ classic marinara .

Things to know about Bechamel sauce for this steak rigatoni pasta bake

The Bechamel sauce in this steak rigatoni pasta bake is not difficult to make, but you do need to pay attention. For  success don’t leave the stove unattended, the sauce burns quickly. Stir continuously while sauce is simmering.

If the sauce is too thick add more milk, if too thin coat 1 pad of butter with flour and drop it in sauce while simmering.

I used rigatoni and rib eye steak, like most of my recipes you can customize them to your lifestyle and taste.

This recipe works well with chicken, or if your going the vegetarian route leave out the meat and double up on the mushrooms and spinach.

There never seems to be any left overs, but if there are you can freeze it for a ready made meal prefect for holiday entertaining, or if  you need a hurry-up dinner for unexpected guest.

All you need is a casserole dish, 45 minutes, a prep plan and you can feed as many people as you need to. This 13 x 9 covered white casserole dish goes from oven to table, to limit the pots and pans in the sink.

The extra bonus with casserole meals, your quest can serve themselves. Set out these festive dinner napkins  to set a holiday mood.

Serve this Bechamel steak pasta bake with a simple salad and crusty bread for a complete Holiday meal everyone will love!!!

If you make this Becamel rigatoni bake, be sure to leave me a comment. I love hearing from you It’s my favorite part!!!!

Ingredients

• 1 lbs. rigatoni
• 1/2 lbs. chopped rib eye steak
• 1/2 lbs. sliced mushrooms
• 3 cups chopped spinach
• 1/2 cup chopped sun dried tomatoes
• 1/2 stick of butter
• 2 tablespoons olive oil
• 1/2 chopped onion
• 1 tablespoon chopped garlic
• 1/4 cup flour
• 2 cups  milk
• 1 cup chicken stock
• 1 cup reserved pasta water
• 1 cups grated parmesan
• 1 cups shredded mozzarella
• 2 tablespoons chopped Italian parsley
• 1 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Cook rigatoni el dente saving 1 cup of  the water
2. Heat the olive oil  in a deep saute pan to medium heat
3. Add onion and garlic saute until tender and just beginning to brown
4. Add the mushrooms and steak saute until brown
5. Add spinach and sun dried tomatoes salt and pepper to taste
6. Remove meat mixture from pan wipe  clean
7. Melt  butter in the same pan
8. Stir in flour whisking continuously
9. Slowly whisk in milk, chicken stock, reserved pasta water, salt, pepper and nutmeg
10. Simmer on low heat 10 minutes stir to prevent browning
11. Return meat mixture to Bechamel
12. Add rigatoni and parmesan cheese pour into a 9 x 13  covered casserole dish
13. Top with the mozzarella cheese
14. Bake in a 375 degree oven until golden and bubbly about 30 minutes…….ENJOY

Crispy Cheesy chicken parmesan

Make this crispy, cheesy chicken parmesan when your craving classic Italian, but need it to be simple and quick.

This is my go to recipe when I want a whole family pleasing meal, or I want to feed a crowd.. It’s prefect for those holiday get- togethers when you want a meal that you put in the oven, and forget about it.

Tips when making Crispy Cheesy Chicken Parmesan

The secret to this crispy cheesy parmesan chicken? I use equal parts of cheese and bread crumbs, to coat the chicken, before oven frying it.

When oven frying the important thing to keep in mind is, the oven and pan need to be smoking hot before you put the chicken in it.

If it’s not you’ll have more bread crumbs on the pan than on the chicken.

Another tip…if you refrigerate the chicken after breading, the bread crumbs stick to the chicken better.

This is a great family meal to serve any day of the week, but fancy enough for your next Saturday dinner party.

It’s delicious and looks pretty on any table, not to mention almost everyone loves Italian.  I like to use this  casserole dish to bake the chicken, and serve it in this uncovered  8 x 8   casserole dish .

This Crispy cheesy chicken parmesan dish will be your go-to-recipe when serving family and friends.

If you want  a complete meal, precook some penne or rigatoni pasta, toss it with the marinara, top it with chicken and bake, for a baked pasta meal.

You’ll want to make extra, this chicken parmesan dinner is great for next day reheats or freeze it for ready make meals.

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

Ingredients

• 1 pint marinara  sauce
• 1/3 cup olive oil
• 4 skinless, boneless chicken breast
• 1 egg slightly beaten
• 1/4 cup milk
• 2 cups seasoned Italian bread crumbs
• 2 Tablespoon chopped Italian parsley
• 2 cups Parmesan cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees
2. Heat oil on a cookie sheet till smoking hot
3. Meanwhile mix egg with milk
4. Mix parmesan, Italian parsley and bread crumbs together
5. Salt and pepper the chicken
6. Dip first in egg then in bread crumb mixture
7. Fry chicken in oven till golden turning once to brown on both sides about 3 minutes per side
8. Remove chicken
9. Line bottom of casserole pan with marinara sauce
10. Place chicken on top
11. Cover with marinara sauce
12. Sprinkle with parmesan and cheese
13. Bake covered in  a casserole dish at 375 degree oven  30 minutes uncover add mozzarella last 10 minutes…ENJOY!!!

Beefy Shell pasta dish

This beefy shell pasta dish is delicious and healthy full of good for you vegetables. A little secret shsssss don’t tell my family, I add chopped spinach to a lot of my recipes.

It’s a good way to get our picky eaters to eat some greens and a good place to put them is in this pasta dish recipe.

It’s a cozy family meal that comes together quick, is easy and doesn’t need a lot of ingredients.

It can be on your table in 30 minutes, not only is it quick and easy it’s real good, and that’s not even the best part, the best part ONE PAN COOKING!!!

It’s a great  recipe for those busy night, when commitments are long and time is short, or fancy enough for special meals with friends.

Customize This Beefy shell pasta Dish

This beefy shell pasta dish recipe is easy to customize to fit your lifestyle and taste.

The recipe calls for 2 cups of spinach if your family likes spinach, by all means add more, I do. I used ground beef, you can go a healthier route and use chicken, or ground turkey if that s what you prefer.

It doesn’t matter how much spinach you use, what shaped pasta or what meat you use, this recipe is sure to become a family favorite in your home  as it has in mine!!!!

One thing that does matter in this beefy shell pasta dish recipe, or any one pan meal is to be sure to use the right size pan to hold all the ingredients. I’ve linked my favorite.

I hope you try this easy comforting recipe and please leave me a comment when you do. I love hearing from you it’s my favorite part!!!

Ingredients

• 1/2 Lbs. shell pasta
• 1 Lbs. lean ground beef
• 2 cups spinach chopped
• 1 chopped onion
• 2 peeled and chopped carrots
• 2  chopped celery stalks
• 1 chopped bell pepper
• 1 tablespoon chopped garlic
• 1 14.5 oz. can chopped tomatoes
• 1 14.5 oz. con tomato sauce
• 1 cup chicken stock
• 1 cup grated parmesan
• 2 Tbs. paprika
• 1 Tbs. each chopped Italian parsley, basil, and thyme
• 2 Tbs. each olive oil and butter
• Instruction
• 1. Heat oil and butter to medium heat add onion and garlic saute until tender and just beginning to brown
• Add the carrots, bell pepper and celery saute just a few minutes to blend flavors
• Add ground beef cook until brown salt and pepper to taste
• Add tomatoes and chicken stock
• Simmer  covered  15 minutes
• Add pasta simmer 15 minutes longer
• Add the parmesan cheese, spinach and herbs last 5 minutes
• Salt and pepper to taste