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.

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

Broken Lasagna Beef Stroganoff

This broken lasagna beef stroganoff is satisfying comfort food. It is easy to make and can be on your table in 30 minutes.

Broken lasagna noodles, melt in your mouth beef sirloin steak strips, in a yogurt, cremini mushroom sauce  full of delicious flavors everyone will love.

This beef stroganoff is easy enough for busy weeknight family meals and fancy enough for Saturday date night or dinner with friends.

How This beef Stroganoff recipe was inspired

I can’t tell you how many times dinner presents itself in pasta being the inspiration.

This broken lasagna beef Stroganoff recipe was inspired by me peeking into my pasta pantry and fridge to see what’s inside……

In the pasta pantry I found a half full box of lasagna noodles,  in the fridge sirloin tip steak and cremini mushrooms, I was planning on using for a different recipe. What I have on hand usually determines what shows up in a recipe.

So if you don’t have a half box of  curly lasagna noodles use traditional egg noodles or what you find in your pantry. I normally use plain Greek yogurt when a recipe calls for sour cream, you can use whatever fits your lifestyle and taste or have on hand.

I don’t like waste or having to run to the store for a certain shape pasta or specific cuts of similar beef. This  stroganoff recipe is truly easy to make, using ingredients many of use have on hand.

For the beef in this recipe I used top sirloin tips or you can use beef tenderloin.  The mushrooms are variable too, if you don’t have cremini use white button mushrooms.

The important thing about cooking is to remember, quality ingredients  produces delicious results.

Please leave me a comment if you make this Broken Lasagna Beef stroganoff. I love hearing from you, it’s my favorite part!!!!

Ingredients

• • 1/2 Lb. broken lasagna noodles
  • 1 Lb. Sirloin steak tips
  • 1/4 cup flour
  • 8 oz. sliced cremini mushrooms
  • 1 cup plain Greek yogurt
  • 1/2 chopped yellow onion
  • 2 Tbs. chopped garlic
  • 2 Tbs.  chopped Italian parsley
  • Salt and pepper to taste
  • 2 Tbs. each olive oil and butter
  • 2 cups beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 can reserved pasta water

  Instructions

  1.  Randomly break the lasagna noodles  cook  according to package directions reserving 1 cup
  2. Salt and pepper the sirloin tips and dust lightly with the flour
  3. In a Dutch oven bring the oil and butter to medium  high heat
  4. Add the steak saute until brown push to one side
  5. Add the onion and garlic saute until tender and just beginning to brown
  6. Add the celery mushrooms saute until golden about 5 minutes
  7. Add the beef broth, resevered pasta water and Worcestershire sauce scraping up the brown bits
  8. Simmer covered 25 minutes add the yogurt the last 10 minutes
  9. Toss pasta with sauce heat through sprinkle with Italian parsley……ENJOY!

Burrata Marinara Sauce Gnocchi Recipe

This  burrata marinara sauce gnocchi recipe has an irresistible creamy consistency made from adding the crème de la crème of fresh mozzarella Buratta, to the marinara sauce.

Add to the richness of the sauce with some gnocchi and you have a match made in heaven. Not to mention the this whole gnocchi recipe is made in one pan in less than 15 minutes!!!

That’s right a complete restaurant quality recipe on your table in 15 minutes, made in 1 pan and a guaranteed winner. All you need is a large covered saute pan and a perp plan, that’s it!!!!

What Is The Prep Plan? For This Burrata Marinara Sauce Gnocchi  recipe

This  Burrata Marinara sauce gnocchi recipe comes together really quick because the marinara sauce is ready and so are the gnocchi.

Whether you use homemade or store-bought marinara sauce marinara sauce is one of those Italian kitchen staples I was have on hand.

In this sauce recipe I used my real easy homemade marinara sauce. If you want to use store bought marinara be sure to use one of good quality.

The same applies to gnocchi in this creamy burrata sauce recipe. You can use my easy ricotta gnocchi recipe or opt for a good quality store bought gnocchi.

And the last tip use what fit’s your lifestyle and taste and please leave me a comment with questions, concerns and successes. I love hearing for you!!!!

Ingredients

• • 1 lb. gnocchi
  • 4 cups prepared marinara sauce
  • 1 cup water
  • 1 medium size Burrata cheese ball about 6 oz.
  • 2 cups chopped spinach
  • 2 Tbs. each chopped Italian parsley and basil
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste

  Instructions

  1. In a large Sauté pan bring 4 cups of homemade or store-bought marinara to low simmer
  2. Add the burrata cheese add the homemade or store- bought simmer covered 5 minutes
  3. Add the spinach and herbs last 2minutes
  4. Sprinkle with the parmesan and ENJOY!!!

Tuna Melt Panini Sandwich Recipe

Say goodbye to boring sandwiches with this Tuna melt Panini Sandwich recipe.

Sandwiches have come a long way since we opened our first eatery, a little hole in the wall Submarine sandwich shop. It was put  together by homemade labor and sometimes held together by duct tape.

This Tuna Melt panini sandwich recipe was inspired by a tuna sub sandwich that was on the menu and very popular. In this level up recipe I added the salty brine flavored and artichoke hearts.

In the sandwich shop we used foot long white or wheat sandwich rolls especially made for us. Now with so many flavors and flour blends the choices are endless!!

What I used To Use To make this tuna melt panini sandwich

We all need two good quality grill pans, one flat surface and one ridged.

In this Tuna Melt Panini Sandwich recipe I used my cast iron ridged one. I use this one when I want the grilled panini effect and grilling meat in doors, and the flat one when I don’t.

The tuna I used was Albacore white tuna,  the same brand we  used in the restaurants. Really though does anyone use the old stuff anymore?

The bread you use in this sandwich or any sandwich or panini is important, since traditional sandwiches and most panini recipes mainly are made up of some kind of filling sandwiched together by two slices of bread.

In this recipe I used a sliced and seeded multi grain, you can use any bread that fits your lifestyle and taste.

You may have noticed  salt wasn’t in the ingredient list in this tuna recipe, that’s because canned  tuna tends to salty.

And one more thing I use is your comments to better answer your food questions, please leave me one .

Ingredients

• 2 cans Albacore tuna packed in water
• 1/2 chopped red onion
• 1/2 cup chopped celery
• 1/4 cup drained capers
• 1/4 cup chopped artichokes
• 1/2 cup mayonnaise
• 1 Tb. Dijon mustard
• 1 Tb. juice from the capers
• Freshly ground black pepper

Instructions

1. Drain the tuna over a fine wire strainer pressing to extract all the water
2. In a medium bowl mix the mayonnaise, mustard, caper juice and black pepper
3. Add the capers and artichokes
4. Mix in the tuna breaking it up with a fork
5. Lightly butter 4 slices of multi grain bread
6. Heat skillet over medium heat add 2 slices of the bread buttered side down top with the tuna, cheese cover with the other slice buttered side up
7. Grill until well browned on medium low heat about 5 minutes
8. With a spatula flip, pressing the panni down with the back of the spatula and grill on the other side until golden

 Beef Ragu Pasta recipe, The Best meat Sauce

This is why this beef ragu pasta recipe is my favorite, it combines two of my favorite ingredients beef and pasta, and one of my favorite ways to cook it, in a tomato ragu meat sauce full of Italian flavors.

El dente cooked fettucine shaped pasta, tossed in fork tender sirloin beef tips braised and slow cooked in a  rich tomato based ragu  is a prefect  meat sauce when your craving a pasta dish everyone will love.

3 Tips When making this beef ragu pasta recipe

Here’s the first tip when you make this beef ragu pasta recipe, you can cook the pasta ahead of time. Since this meat sauce takes longer to cook than the pasta, cook the pasta run it under cold water to stop the cooking process, then toss in the beef ragu just to heat through.

Second tip I used sirloin steak tips, already cut in about 1 inch cubes. If you can’t find sirloin steak use any beef stewing meat and cut into medium chucks. I used my cast iron Dutch oven to make this meat sauce it sears the meat perfectly and ideal for slow cooked meat sauces.

And the 3 tip is use good products. My bother, a great chef taught me early on the quality of the dish depends on the quality of the ingredients. Since this beef ragu gets its flavor from the meat and tomatoes use the best you can afford.

Ingredients

• 1 Lb. Fettucine
• 1 Lb. Sirloin steak tips
• 1/4 cup flour
• 2 peeled and chopped carrots
• 1/2 cup chopped celery
• 1/2 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 Tbs. each chopped Italian parsley and basil
• Salt and pepper to taste
• 2 Tbs. each olive oil and butter
• 1 15 Oz. can crushed  tomatoes
• 1 15 Oz. can tomato sauce
• 1 can reserved pasta water

Instructions

1. Cook Pasta according to package directions reserving 1 cup
2. Salt and pepper the sirloin tips and dust lightly with the flour
3. In a Dutch oven bring the oil and butter to medium  high heat
4. Add the steak saute until brown push to one side
5. Add the onion and garlic saute until tender and just beginning to brown
6. Add the celery and carrots saute 5 minutes
7. Add the resevered pasta water scraping up the brown bits
8. Simmer  covered 45 minutes add the Italian Parsley, basil and half the parmesan last 5 minutes
9. Toss pasta with sauce heat through sprinkle  serve family style sprinkled with additional parmesan

Leftover Rotisserie Chicken Orzo Soup

Nothing says comfort food louder than  Mom’s chicken soup. This leftover Rotisserie Chicken Orzo Soup tastes homey and only takes 15 minutes from start to finish.

Am always looking for ways to use rotisserie chicken.  This easy, quick chicken soup recipe doesn’t use the carcass, instead to keep it extra easy I used chicken stock.

The recipe starts with the trilogy of chicken soup making, carrots, celery and onion. Then, I saute the orzo pasta to add a little bite to this rice shaped pasta. And I only use the chicken breast only because it’s my personal preference. You can use any part of the chicken that fits your lifestyle and taste.

3 Variations For Leftover Rotisserie Chicken Orzo Soup

The first change you can make to this Leftover Rotisserie chicken is you can use the chicken legs if that’s what you like or a combination of both white and dark meat.

Second if your family cringes at spinach or anything that resembles it, this  chicken soup is so full of flavor you won’t miss anything by leaving it out.

And third if your using chicken stock it’s a good idea to use one that’s low in sodium, since most rotisserie chickens content high sodium levels.

Lastly this soup freezers well in freezer friendly containers. Sometimes I purposely double the recipe to freeze and  defrost when  I need a ready made meal.

One more thing please leave me a comment when you make this semi-homemade Leftover Rotisserie Chicken Orzo recipe. I love hearing from you, it’s my favorite part!!

Ingredients

• 2 Cups shredded  Leftover rotisserie Chicken
• 3  Carrots peeled and sliced thin
• 3  Celery stalks sliced
• 1/2 Onion Chopped
• 1 Tbs. chopped garlic
•  2 Tbs. olive oil
• 1 Tbs. butter
• 4 cups chicken stock
• 1 cup water
• 2 cups orzo
• 2 cups chopped spinach
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. In a medium size stock pot bring the butter and oil to medium heat
2. Add the onion, celery, carrots and garlic saute until tender and just beginning to brown
3. Add the orzo saute until lightly browned
4. Add the chicken stock, water and leftover chicken
5. Simmer covered 5 to 7 minutes add the spinach and Italian parsley last 2 minutes
6. Sprinkle with parmesan…..ENJOY

Basic Sourdough Starter Focaccia

My girlfriend gave me some sour dough starter, that someone gave to her, and so on.

There are stories some sourdough starters have bits that are hundreds of years old.

A women somewhere in the United States claims her is 122 years old. I like to think my was part of ancient ancestry.

The process is simple, whatever you use from the starter is replaced called “feeding the starter”

with equal parts of flour and water, I use 1 cup of flour to 1/2 cup of water.

The starter is ready when it appears frothy with air bubbles and has a sour smell.

This process takes a few hours, longer if you keep your starter in the refrigerator, I keep my on the counter,

it will also let you know when it’s hunger, it falls flat, you can revive it by feeding it.

Not all of us are so lucky to have sour dough starter passed down to us from our bread baking friends.

Thankfully, making mother sourdough starter is as simple as stirring together equal parts of flour and water and letting it sit. no expensive heirloom starters, or mysterious rituals required. A good mixing bowl and the right size pan is all you need to make bakery quality focaccia.

To make the mother starter use the same process as” feeding the starter, and let it sit out  on your counter for 7 days. I keep my sour dough starter on my counter in glass mason jars, that I give to family and friends.

 Things You Can Make with this Basic Sourdough Starter Focaccia

This Basic Sourdough Starter Focaccia is only one recipe, this basic sourdough starter is the beginning of many delicious and easy bread recipes.

I have used the same recipe adjusting the water and flour ratio to make focaccia, pizzas, and flat breads.

I was looking for a artisan Focaccia recipe that tasted and looked like the focaccia I bought at the local bakery, well I think I found it.

This focaccia recipe is quick, easy and hopefully becauce it is so easy, the start to your focaccia  making journey, it was mine.

Please leave me a comment if you make this Basic Sourdough starter focaccia.  Please tune in soon for more sweet and savory recipes using basic sourdough starter.

If you visit please stay. Enjoy!!!

Ingredients

• 1 1/4 cup sourdough starter
• 11/2 cups cool water
• 4 cups flour
• 1 tablespoon salt
• 4 Tbs. olive oil
• 2 Tbs. rosemary
• 12 cloves garlic
• 2 Yukon gold potatoes thinly sliced
• Salt and pepper to taste
• Instructions
• Preheat oven to 425
• Whisk water and sour dough starter mixing well
• Combine flour and salt slowly add to starter mixture mix until well blended
• Gather dough into a ball knead lightly  on floured board
• Gather into a ball place in a bowl covered with a damp towel.
• Let raise 8 to 10 hours or over night at room temperature
• The second raise
• Put 2 Tbs. of olive oil on a cookie sheet
• After the dough is almost doubled knead lightly  form a rough oblong shape
• Let raise for 2 hours covered in a warm place
• Put the dough on the cookie sheet turn to coat both sides with the olive oil
• Reshape into rough oblong poke your fingers randomly throughout the focaccia
• Add the garlic cloves, potatoes and rosemary press into the dough
• Sprinkle with salt and pepper
• Bake  for 30 minute

No Meat Pasta Dish

This No Meat Pasta Dish is super easy and prefect for weeknight family dinners, it’s ready in 30 minutes, and uses ready available ingredients.

It’s no wonder pasta is so popular, and for good reason. Pasta is easy, versatile, delicious and cheap.

Rich in complex carbohydrates and protein, and low in fat, pasta can be a highly nutritious food.

You need dinner quick, on those busy weeknights, you have unexpected guests coming Pasta to the rescue.

Pasta is delicious plain and simple, think olive oil, garlic, parmesan and some herbs, add some mushrooms and you have a guaranteed crowd pleaser!!!!

That’s all it takes, adding mushrooms, sundried tomatoes and spinach to this pasta recipe, to make a meal that is cause for celebration.

Rich and creamy this  vegetarian, mushroom  pasta, is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

3 Variations For this No Meat Pasta Dish

The first variations in this No Meat Pasta Dish Is drum roll …..add meat. Yes!!if you want  more protein add some sliced chicken breast or shrimp.

If your going for the chicken or shrimp options season and saute it first until brown, and cooked through, then set aside and return to the sauce just to heat through.

Second variation in this pasta recipe is,  you can pick different pasta shapes and use gluten free, whole wheat or whatever flavor fits your lifestyle and taste.

And the third variation in this No Meat Pasta Dish is,  you don’t have to use heavy cream.  You can use milk or half and half in this vegetarian pasta recipe, or leave the cream out completely and up the pasta water to 2 cups.

Last if you make this easy restaurant quality No Meat Pasta Dish please leave me a comment. I love hearing from you it’s my favorite part!!!!

Ingredients

• 1/2 Lb. Fusilli
• 1/2 Lb.  sliced cremini mushrooms
• 1/2 Lb. chopped spinach
• 1 cup dried sun dried tomatoes
• 1 14.5 can tomato tomato sauce
• 1 cup heavy cream
• 1 cup reserved pasta water
• 1 cup grated parmesan cheese
• 1 Tbs. butter
• 2 Tbs. olive oil
• 1/2 chopped yellow onion
• 2 Tbs. chopped garlic
• 2 Tbs. each chopped Italian Parsley and basil
• Salt and pepper to taste

Instructions

1. Cook Pasta according to package directions reserving 1 cup of the water before draining
2. Meanwhile in a large saute pan bring the olive and butter to medium heat
3. Sauté the onion and garlic until tender and just beginning to brown
4.  Then add the mushrooms salt and pepper now, saute until golden
5. Add the sundried tomatoes saute 5 minutes
6. Add the tomatoes, heavy cream and resevered pasta water
7. Simmer covered 15 minutes
8. Add the Parmesan cheese, spinach and herbs simmer 5 minutes longer
9. Toss pasta in sauce adjust seasonings, sprinkle with additional parmesan and Italian parsley…..ENJOY!!!