Meat stuffed Garden Zucchini

Hi guys,

Here we are just a few days away from July, and you know what that means in California, where I live?

It’s  Zucchini season  when you have more zucchini then recipes. and your looking for every which way to use them. I fry them , bake them, mash them, leave them raw and stuff them.

These Garden Stuffed Zucchini is one of my favorite ways to eat zucchini, they are a lot easier to make than they look. All the work is in the prep, once the zucchini are assembled you can relax, all that’s left to do is bake the zucchini 30 minutes before serving.

How To Make meat stuffed Garden Zucchini

Start by washing and cutting the zucchini in half. With a tablespoon remove the inside being careful to leave the skin intact. Next give them a good rub of olive oil, garlic, salt and pepper.

Now your ready to roast them  for 15 minutes while you make the stuffing. To make the filling heat the olive oil and butter, then add the onion and garlic, cook until tender.

Add the ground beef and reserved zucchini when the onions begin to turn brown. Brown the beef then add the rice, this is the time to salt and pepper, now add the chicken stock and cook covered for 10 minutes or until the rice is bite tender.

At this point you may need more stock, only add small amounts at a time, you don’t want a wet stuffing. After the filling is off the fire add the parmesan cheese and herbs, fill zucchini skins with the stuffing, top with marinara sauce and mozzarella cheese and bake at 350 for 30 minutes.

This is a prefect make ahead meal, it’s freeze friendly and taste even better as a reheat and of course like most of my recipes it’s customizable, you can use ground turkey or chicken or use tofu if you want to go the vegetarian route.

Which ever way you go it will be delicious, let me know if you make this recipe, leave me a comment down below and please don’t forget to tag me on Instagram, I love from from you.

Ingredients

• 4 zucchini sliced
• 1/2 lbs. extra lean ground beef
• 1 cup brown rice
• 1 cup chicken stock
• 2 cups prepared marinara sauce
• 2 tomatoes chopped
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 tablespoons each chopped Italian parsley and basil
• 1/2 cup parmesan cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat oven to 350
2. Cut zucchini in half with a spoon remove the insides and set aside
3. Rub zucchini skins with  olive oil, garlic,  salt and pepper
4. Roast the zucchini skins for 15 minutes
5. Mean while in a large saute pan in 2 tablespoons each of butter and olive oil saute the onion and garlic until tender and just beginning to brown
6. Add the ground beef and reserved zucchini cook until brown
7.  Add the rice and tomatoes salt and pepper now
8. Add the chicken stock
9. Cook covered for 10 minutes
10. Add the parmesan cheese and herbs
11. Fill zucchini with the stuffing
12. Pour the marinara sauce over them
13. Top with the mozzarella
14. Bake covered  for 30 minutes

Puttanesca Pasta Salad

 This Puttanesca pasta salad  sauce might have a scandalous past, history has it was made by prostitutes, for it’s powerful aroma,  used to drawn  customers.

I don’t know how much is fact and how much is fiction,I love the history behind the recipe.

I know growing up we referred to it as the sauce of the prostitutes. The combination of garden fresh tomatoes, anchovies, olives and capers,

gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

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. Serve it up in pretty white dinner plates  add some festive napkins and you have a beautiful table and meal, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for Saturday date night.

It’s a simple raw sauce with bold flavors, created by strong flavored ingredients.

What I used To make Puttanesca Pasta Salad

I used large shells, in this  puttanesca pasta recipe you can use any shape pasta you like, even gluten free,  also I used kalamata olives, I love their pungent taste.

Traditionally the olives used by mother were picked on our family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks.

until the bitterness was drawn out. They went from a shiny purple to a shriveled up olive, she marinated in olive oil, garlic, orange rind, and red pepper flakes, they were delicious and time consuming.

Although you can customize this recipe to fit your lifestyle and taste, it’s  important in this recipe to use  flavorful olives, and don’t omit the anchovies this raw sauce needs the salty goodness they provide. One more thing, you should  use albacore tuna.

I hope you try this and the part I like  best…..Let me know how you liked it!!!!

Ingredients

• 1/2 lbs. large shell pasta cooked according to package directions (el Dente) reserve 2 cups of pasta water before draining
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 small chopped red onion
• 2 Tbs. chopped garlic
• 4 anchovy fillets
• 1/2 cup capers
• 1/2 cup chopped kalamata olives
• 4 cups chopped mixed tomatoes
• 2 cans albacore tuna packed in oil undrained
• 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
• 1 cup  crumbled feta cheese
• Salt and pepper to taste

Instruction

1.  Cook pasta according to package directions reserving 1 cup of the water
2. Mean while prepare your dressing
3. Add onion, garlic,herbs, salt and pepper to the olive oil and balsamic vinegar
4. Then Add the Tomatoes let sit for 10 minutes
5. Add the rest of the ingredients except the feta cheese
6.  mix in the pasta and resevered pasta water
7. Salt and pepper to taste
8.  Top with the feta cheese and Enjoy!!!!

Shrimp fra diavolo recipe

Shrimp fra diavolo recipe is a delicious Italian dish made with large juicy shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine and Italian herbs.

This spicy shrimp recipe is ready in 20 minutes, making it an easy weeknight. But also fancy enough for date night or Saturday dinners with friends.

 About this Shrimp Fra diavolo recipe

Unlike regular spaghetti sauce , fra  Diavolo sauce is spicy. How spicy depends on your taste. It’s also thicker and more concentrated. And although its loaded with flavor the ingredients are simple.

Unlike Arrabiata sauce , which is also spicy, fra Diavolo sauce never includes basil or capers, and is usually paired with shrimp.

I like to serve this with crusty Italian bread to sop up all the delicious sauce, or pasta for a complete satisfying meal.

Shop the recipe

large shrimp

dried oregano

extra virgin olive

Ingredients

• 1 Lbs. large shrimp peeled and deveined (16-20)
• salt and pepper to taste
• 2 tsp. red chili flakes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped garlic
• 1 Calabrese red chili pepper sliced
• 1 cup white wine
• 3 cups cherry tomatoes
• 2 cups marinara sauce
• 1 Tbsp. dried or fresh oregano
• 1/2 cup chopped Italian parsley

Instructions

1. Clean the shrimp wash and pat dry season with salt, pepper and the 2 tsp. red pepper flakes
2. Over medium high heat add 2 Tbsp. of the olive oil. Add the seasoned shrimp and saute for 1 minute remove. Don’t overcook. The shrimp finishes cooking in the sauce.
3. In the same pan add the remaining oil heat until shimmering . reduce the heat  to medium add the onions,  garlic ,  and the Calabrese chili saute until soft and translucent.
4.  Add the cherry tomatoes saute for 5 minutes before deglazing the pan with the white wine. Wait until  the wine is completely evaporated before adding the marinara sauce and the oregano
5. Simmer  the sauce for 15 minutes. use a potato masher to mash the tomatoes. Return the shrimp to the sauce  just to heat through add the Italian parsley.  ENJOY!!!

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Italian Tortellini Antipasti Pasta Salad

The weather in Northern California is heating up, when that happens it gets  me thinking about cool pasta dishes for those Summer night meals.

This Italian Tortellini Antipasti pasta Salad recipe is a prefect side dish for hot weather cooking, or if your like me it could be the whole meal.

This pasta dish can be on your table in less then thirty minutes, perfect for last minute dinner, lunch or a quick side for those barbecues.

I make it the day before, it taste better to me after a few hours.

Another thing about this recipe you don”t have to stick to the recipe 100%. if  you don’t have  all the ingredients add something else.

Make it your own by blending different ingredients and different pasta, it’s easy.

Start with the dressing and build from there, adding or subtracting ingredients to make it yours. If you like salami add more or if you don’t add less or if you hate salami leave it out all together. You get the idea.

If your going to use tortellini they cook quickly, 2 to 3 minutes, don’t over cook. to stop the cooking process after draining run under cold water.

Add grilled protein to make it a meal…….ENJOY

A few things to know about this Italian Tortellini pasta salad

I make this cold Tortellini pasta salad the day before, it taste better to me after a few hours in the refrigerator for.

Another thing about this Italian cold tortellini recipe is you don’t have to stick to the recipe 100%. if  you don’t have  all the ingredients add something else.

Make it your own by blending different ingredients and different pasta, it’s easy.

Start with the dressing and build from there, adding or subtracting ingredients to make it yours.

If your going to use tortellini they cook quickly, 2 to 3 minutes, don’t over cook. To stop the cooking process after draining run them under cold water.

One more thing you can add grilled protein to make it a meal…….ENJOY

Ingredients

• 1/2 Lb. store bought  spinach tortellini
• 1 cup each chopped cherry tomatoes, black and green olives, and spinach
• 1 cup chopped salami and pepperoni
• 1 cup each chopped mozzarella and provolone
• 1 cup chopped pepperoncini
• 1 cup chopped red onion
• Instructions
• Make the dressing By combining 2 Tbs chopped garlic
• 1 tablespoon each mixed herbs basil Italian parsley and thyme
• 1 tablespoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/4 cup lemon juice
• Salt and pepper to taste
• Whisk all ingredients for the dressing together set aside
• AssembleCook tortellini according to package directions reserving 1 cup of pasta water before draining
• Add all  ingredients to the vinaigrette dressing  , add cooled tortellini and reserved pasta water last
• Toss to blend, refrigerate to combine flavors.
• Top with additional cheese and ENJOY !!!

Spring Pasta e Piselli

Of all my childhood pasta dishes this Spring pasta e  Piselli was my favorite, and still is!!! It’s a simple vegetarian Italian pasta recipe your whole family will love.

I have fond childhood memories of my mom,  two older sisters and I sitting around a wooden picnic table my father build, shelling  fresh from the garden Spring peas.

If you don’t have access to fresh peas, frozen peas are a great alternative and can be used when a recipe calls for peas.

As far as pasta  shape, any short tubular pasta such as tubetti or ditali works well in this recipe.

My family’s version of Paste e Piselli is vegetarian. You can add pancetta or bacon to the onion mixture, if you want.

The most important ingredients in this few ingredient paste and peas are freshly ground black pepper and freshly grated parmesan cheese.

Why I love this Spring pasta e Piselli recipe

The first and most important reason I love this Spring pasta e piselle (Pasta and peas) recipe is, it’s delicious!!

Not only is this vegetarian pasta dish delicious, the second reason I have had a life long love affair with this Pasta e Piselli recipe it’s super easy, uses few ingredients and my whole family loves it !!

Happy Summer my friends!!! Give this recipe a try and please don’t forget to leave me a comment with your experience. I love hearing from you, it’s my favorite part!!

Ingredients

• 1/2 Lbs. small pasta
• 3 cups peas
• 4 cups pasta water
• 3 Tbs. olive oil
• 1 Tbs. butter
• 1 yellow onion chopped
• 2 Tbs. minced garlic
• 2 Tbs. chopped Italian parsley
• 1 Tbs. red pepper flakes
• 1 cup grated parmesan
• Salt and freshly ground pepper to taste

Instructions

1. Cook pasta according to package direction reserving 4 cups of the pasta water before draining
2. Meanwhile in a large saute pan bring the olive oil and butter to medium heat
3. Add the onion, parsley, garlic and red pepper flakes saute until tender, fragrant and just beginning to brown
4. Add the peas saute 5 minutes salt and pepper
5. Add the reserved pasta water simmer 5 minutes longer
6. Add the pasta serve with a generous amount of freshly grated parmesan and freshly ground black pepper
7. ENJOY!!!!

Pesto chicken farfalle pasta

This pesto chicken farfalle pasta recipe is made with  farfalle pasta, basil pesto, chicken and broccoli,  it is  a delicious pasta meal complete with juicy chicken and healthy broccoli. Not only is it healthy it is easy and  delicious. And the best part??? This past dish can be on your table in thirty minutes.

The addition of fresh or store- bought pesto and a good quality parmesan cheese takes this humble dish to a new level. This easy pasta dish comes together in under 30 minutes and makes  a great weeknight family dinner!!!

Variations on pesto chicken farfalle pasta

1. Pesto chicken farfalle pasta with spinach: Stir in 4 cups of chopped baby spinach the last few minutes along  for extra greens .
2. Spicy pesto chicken farfalle pasta : Mix in some red pepper flakes or chopped fresh chilis along with the onion and garlic for a spicy kick.
3. Lemon pesto chicken farfalle pasta: Add a squeeze of fresh lemon and lemon zest from one lemon for a bright citrus flavor.
4.  Shop the picture: stainless Steele oil can

Ingredients

• 1/2 lb. farfalle pasta
• 2 boneless, skinless diced chicken breast
• 1 Tbsp each onion, garlic, onion and paprika powder
• 4 cups cut and washed broccoli florets
• 2 Tbsp. olive oil + 2 Tbsp. butter
• 2 Tbsp. minced garlic + 1 cup chopped onion
• 1 cup white wine
• 1 cup fresh or store bought  basil pesto
• 1 cup pasta water
• Salt and pepper to taste

Instructions

1. Stat by washing the chicken  pat dry
2. cut the chicken into medium size dice add to a bowl season with salt, pepper, onion, garlic and paprika powder. Massage the spice mixture into the chicken . set aside while you make the sauce and the pasta is cooking.
3. Cook your pasta in salted boiling water el dente add the cut broccoli the last 5 minutes.
4. In a saute pan in the oil and butter over medium high heat saute h onion and garlic until soft and translucent. Turn the fire up to medium high add the seasoned chicken and saute until golden brown.
5.  lower the fire back to medium deglaze the pan with the white wine waiting until absorbed before adding the pasta water. Simmer until sauce thickens about 10 minutes.
6. Add the pasta and broccoli to the pan sauce. mix in  the grated parmesan cheese
7. Ladle into pasta bowls top with more cheese and ENJOY!!!

Pasta e Piselli rosso

Pasta e Piselli rosso  is a classic Italian pasta dish that is quick and easy to make. With just a few simple ingredients, this comforting vegetarian pasta can be ready in about 30 minutes.

Small pasta, cherry tomatoes, onion, garlic and fresh or frozen peas are the main ingredients and although simple the results are delicious!!!

Just like pasta e piselli in white sauce this pasta e piselli rosso is easy to make and since it uses simple ingredients you probably have on hand it’s a recipe you can pretty much make anytime.

A few tips when making pasta e piselli rosso

As with all produce, it is a special treat to use  farm fresh shelling peas in this recipe. However, frozen peas work great if you can’t find fresh peas, especially during the colder months. I often freeze my own if I have left overs from he market or my garden.

Add fresh basil to give the pasta a burst of fresh fragrant flavor and a good quality parmigiana reggiano

Ingredients

• 1/2 Lb. medium size shells
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1/2 cup chopped Italian parsley
• 4 cups cherry tomatoes
• 2 cups tomato sauce
• 1 cup pasta water
• 3 cups of peas
• 1 cup grated parmesan cheese

Instructions

1.  Cook your pasta al dente in boiling salted water according to package directions.
2. In a pan in the olive oil sauté the onion and garlic over medium high heat until soft and translucent.
3. Add the cherry tomatoes, tomato sauce and the pasta water, Simmer until the tomatoes soften, then use a potato masher to smash the tomatoes. Simmer until sauce thickens about fifteen minutes.
4. Add the peas the parmesan cheese and simmer five minutes longer.
5. Add the drained shells to the sauce, adjust your seasonings and ENJOY!!!

Arrabbiate Spicy shrimp Linguine

You need dinner easy and quick?  Here you go, easy Italian dinner on your table  in 30 minutes.  This linguine arrabbiate with shrimp is spicy and delicious.

Arrabbiate means angry in Italian, although am not sure why, because there’s nothing angry about this classic Italian pasta dish, in fact it will make you and your family happy.

It’s a delicious versatile pasta recipe you can customize to fit your lifestyle and taste.

A few ideas on this Arrabbiate shrimp pasta dish

This restaurant inspired spicy  shrimp linguine recipe works well with chicken if you don’t like shrimp, or tofu if you want to go the vegetarian route.

Also in this easy pasta dish the size of the pasta or shape doesn’t matter. If your gluten free use gluten free pasta.

If your family doesn’t like spicy no problem, add less hot pepper flakes or more if you want extra heat.

One thing, be sure to use a deep enough stock pot to allow the pasta to move freely when cooking, and a deep enough saute pan for the sauce.

A like this covered  6 quart stock pot and this covered saute pan

I used my homemade real easy marinara sauce, you can use store bought if you want.

If you make this recipe please  leave me a comment and don’t forget to tag me on Instagram….That’s my favorite part!!!!

Ingredients

• 1 Lb.  linguine
• 1 Lb. large  cleaned shrimp
• 4 cups store bought or homemade marinara sauce
• 2 cups chopped spinach
• 1 cup chicken stock or white white
• 1 cup reserved pasta water
• 2 Tablespoon crushed hot pepper flakes
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 2 Tbs. each chopped Italian parsley  and  basil
• 2 Tbs. each olive oil and butter
• Salt and pepper to taste
• Instruction
• Cook pasta according to package directions reserving 1 cup of the pasta water
• Mean while salt, pepper the shrimp
• Heat oil and butter to medium heatSaute shrimp until golden about 3 minutes per side
• Remove shrimp set aside
• Saute onion and garlic until tender and just beginning to brown, in same pan adding more oil if needed
• Add hot pepper flakes to pan saute 5 minutes to release the flavor
• De glaze pan with chicken stock or white wine
• Add marinara sauce and reserved pasta water
• Simmer until sauce thickens about 15 minutes add the spinach last 5 minutes
• Return shrimp to saute pan add the fresh basil simmer only to heat the shrimp
• Drain pasta toss in sauce
• Top with  parmesan and chopped Italian parsley…….ENJOY!!!!

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!!!