Italian green bean recipe

Sometimes the most delicious recipes are the ones that use few ingredients simply prepared. This Italian green bean recipe is a perfect example. With just six ingredients and a cook time of 20 minutes from start to finish, it doesn’t get munch easier than this classic Italian side dish from my childhood.

Green beans are one of my favorite vegetable side dish. They are quick and easy to make, everyone loves them and we usually grow them in the garden, which is the Italian way of cooking with seasonal ingredients  simply prepared to showcase the fresh taste.

tips for success when making this Italian green bean recipe

First: To keep the green beans green be sure the water is boiling before adding the green beans.

Second: Don’t cover the pot when cooking the beans. Covering the pot changes the vibrant green color giving the beans a dull lack luster look.

Third: Be sure your stock pot is large enough for the beans to move freely, to insure even cooking. Here is a link to a good size all around stock pot.

And lastly: Run the green beans under cold water after draining to stop the cooking process and prevent soggy green beans,

Ingredient

 

• 2 Lbs. green beans
• 1 cup extra virgin olive oil
• 4 Tbsp. minced garlic
• 1/2 cup chopped Italian parsley
• 1/2 cup chopped mint
• Juice and zest from 0ne lemon
• salt and pepper to taste

Instructions

1. Start by washing and trimming the green beans.
2. Then in a large stock pot in boiling salted water boil the green beans uncovered until fork tender, but still el dente
3.  In a bowl add the rest of the ingredients and 1/2 cup of the bean water. add the green beans to the dressing. Salt and pepper to taste.

Melanzane polpette eggplant meatballs

 

Melanzane polpette eggplant meatballs are a delicious meatless alternative to the traditional meatball recipe. Moist and flavorful with the fresh taste, light taste of ricotta cheese and the sharp taste of a good freshly grated parmesan.

No flavor is lost in this flavor and hearty  Italian eggplant meatballs. It’s a delicious alternative when your craving Italian flavors and want vegetarian too.

Your whole family will enjoy these tender melanzane polpette that pair perfectly with your favorite pasta. vegetable side or by themselves with crusty bread.

Ingredients for melanzane polpette eggplant meatballs

Eggplant: Eggplant is the “meat” in this eggplant meatball and with good reason. It’s rich , meaty and spongy texture holds up well and complements the other ingredients.

Almost any variety of eggplant can be used  in this recipe. I prefer to use  the large globe eggplant because it has the most meaty pulp. When select an eggplant, look for a slightly firm, but not hard, texture and choose an eggplant that’s heavy for it’s size.

Breadcrumbs: breadcrumbs act as a binder for the eggplant mixture and also absorbs the juices from the meatballs as they cook.

Oil: I use a 50/50 blend of canola and extra virgin olive oil for frying. It has a high smoke point and the olive oil adds flavor.

Ingredients

• 1 medium eggplant
• 1 cup breadcrumbs
• 1/2 cup grated parmesan
• 2 eggs
• 2 Tbsp. chopped Italian parsley
• 1 minced garlic
• 1/3 cup chopped onions
• 2 Tbsp. olive oil
• salt and pepper to taste
• 2 cups oil for frying
• 4 cups marinara sauce
• 2 cups ricotta cheese
• 2 Tbsp. chopped basil

Instructions

1. cut the unpeeled eggplant into small dice. Drizzle with the olive oil, salt and roast in a 375-dregree oven for 15 to 20 minutes. Mash the eggplant using a fork
2. Meanwhile in a bowl add the eggs and wisk to combine mix in  the rest of the ingredients, mix well. add in the mashed eggplant and mix just until well mixed.   Refrigerate the mixture for at least 30 minutes . Then form into golf size balls
3. Bake in a 375- degree oven for 20 minutes. Heat your favorite marinara add the eggplant meatballs o the sauce. add the basil add dollops of ricotta in between the meatballs. ENJOY!!!

Italian Potatoes, tomatoes and green beans

 

Fresh green beans and potatoes simmered together in a light tomato sauce until deliciously tender. This recipe brings me back to my childhood. My mother would prepare this for dinner when the tomatoes and green beans were in season. She would instill my sisters and I in picking and trimming the green beans, and we would sit under the olive trees in the hills of Tuscany trimming green beans, telling stories and making priceless memories.

Fresh, vibrant and full of delicious flavor this Italian potatoes, tomatoes and green beans is full of good for you ingredients.

Made with a savory combination of onions, garlic, potatoes and green beans all simmered in a delicious Italian flavored tomato sauce makes for a delicious vegetarian dish that’s easy to make.

Things to know about this Italian potatoes, tomatoes and green bean recipe

Freshly picked green beans have such a distinct texture and flavor over any frozen or canned product. If you don’t have excess to fresh green beans the best alternative  would be to use frozen green beans.

When Summer rolls around though , beans are one garden staple I almost always plant. If you don’t have a green thumb the use fresh store-bought.

I use cherry tomatoes in this recipe but any tomato works. If you are going to use large tomatoes cut them into dice.

One more thing always use Italian parsley when you make this Italian potato tomato and green bean recipe. The curly parsley is flavorless and should not be used in Italian cooking.  I hope you make this. I think you will love it!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Ingredients

• 1 lb. trimmed green beans
• 3 russet potatoes
• 4 cups cherry tomatoes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 medium chopped onion
• 2 cup marinara sauce
• 1 cup potato water
• 1/2 cup chopped Italian parsley

Instructions

1. Start by peeling the potatoes and cutting into large dice. Clean and trim the green beans
2. In salted boiling water cook the the potatoes until almost cooked about 10 minutes. Add the green beans and cook 10 minutes longer or until the potatoes are fort tender and the green beans cooked but still crisp.
3. meanwhile in a saute pan over medium high heat in the olive oil sate the garlic and onion until soft and just beginning to brown.
4. Then add in the tomatoes, marinara and the cooking water from the potatoes. Simmer until sauce thickens. About 10 minutes. Add the drained cooked potatoes and green beans to the tomato sauce. Add in the Italian parsley. ENJOY!!!

Italian green beans and tomatoes

I grew up eating this  classic Italian green bean and tomato  side dish. Its a simple Italian dish that is bursting with summer flavors. Garlic, onions, cherry tomatoes and green beans are gently stewed  together in this delicious Italian side dish that is prefect to serve with almost any summer meal.

This classic Italian green beans and tomatoes recipe  as withstood the test of time since now I make it for my family.

Fresh, frozen or canned green beans?

Honestly I always choose fresh over anything. And growing up in Italy  the tomatoes and green beans came from the garden.

But if you have to choose between frozen or canned use frozen green beans. The canned ones don’t work in this recipe, they are mushy and tasteless.

As far as the marinara sauce I always have my easy marinara sauce on hand. You can use your favorite store-bought marinara in this recipe.

About the tomatoes, I use cherry tomatoes. Any fresh tomato works in this Classic Italian green bean and tomato recipe. If you use large tomatoes cut them into dice before adding them to the onion and garlic.

Now about the parsley I only use Italian parsley. The curly parsley is flavorless. There is a noticeable difference in taste.

I hope you make this easy and delicious Italian classic, when you do please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

• 2 lbs. green beans
• 4 cups cherry tomatoes
• 2 cups marinara sauce
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped onion
• 2 Tbsp. chopped Italian parsley

Instructions

1. Start by trimming and washing the string beans. Then par boil until fork tender.
2.  In a saute pan over medium high heat in the olive oil saute the garlic and onion until soft and just beginning to brown.
3. Add the cherry tomatoes, marinara sauce and the water. Simmer until the tomatoes burst and the sauce thickens, about fifteen minutes.
4. Drain the string beans add to the tomato sauce. Adjust your seasonings.
5. Add in the parsley . ENJOY!!!

 

Vegetable Zucchini fritters

It’s that time of year  when we have more zucchini then recipes. So I am always looking for different recipes to use them in.

Zucchini fritters are savory vegetable patties made from grated zucchini mixed with flour, egg and seasonings. Once combined, the batter is shaped into patties and pan- fried until golden brown and crispy on the outside and tender on the inside.

They make a great summer side dish, appetizer or light main course.

Tips for success when making vegetable zucchini fritters

1. Grate the zucchini and onion and place either in a tea towel or colander. Sprinkle with a bit of salt and let sit for 10 minutes. this helps draw out the excess liquid. dry zucchini is key to crispy fritters.
2. The zucchini mixture should be slightly thick but not too dry.
3. Heat a generous amount of oil( I use a combination of extra virgin olive and canola oil for frying.) over medium high heat. Drop spoonful’s of the batter into the pan and flatten slightly using the back of the spoon. cook until golden brown and crispy. Drain on paper towels serve with marinara sauce . ENJOY!!!

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 2 medium size zucchini
• 1 small onion
• 1 Tbsp. minced garlic
• 1 egg
• 1 cup flour
• 1 tsp. baking powder
• 1/2 cup grated parmesan
• 2 Tbsp. chopped Italian parsley
• Salt and pepper to taste
• 2 cups oil for frying

Instructions

1. Start by washing the zucchini and drying
2. In a bowl lined with a clean tea towel grate the zucchini and the onion . wring the towel to squeeze out as much of the liquid as possible. Discard the liquid.
3. remove the zucchini from the towel. Mix the baking powder with the flour. Slightly beat the egg.
4. Mix all the of the ingredients together
5. Form into patties and fry over medium low heat until golden brown, about 5 minutes per  side, Serve with marinara and ENJOY!!!!

Italian zucchini potato stew

Italian zucchini potato stew is the perfect vegetarian meal for a quick light lunch or the perfect summer side dish when zucchini are in season.

This vegetable stew is ready in 30 minutes and it’s delicious the next day !!!

I love the fresh Italian flavors in this stew. It show cases the essence of Italian cooking. Simple seasonal ingredients brought together for delicious flavor.

This  stew is loaded with good for you ingredients in a light tomato sauce infused with Italian herbs and garlic.

When making Italian  zucchini potato stew, here are some tips

1: Zucchini: choose firm , fresh zucchini. They don’t need to be peeled

2.  Potatoes: Any type of potato works, but starchy potatoes like russet will break down more thickening the stew. Adding the potato water thickens the sauce and adds extra flavor.

3: Seasoning: Salt, pepper and herbs like fresh Italian parsley are essential. Fresh herbs should be added towards the end of cooking to maintain freshness.

Shop the picture : Stainless steel saute pan

Ingredients

• 2 medium size zucchini
• 3 medium potatoes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 chopped onion
• 2 cups cherry tomatoes
• 1 cup marinara sauce
• 1 cup water
• 2 Tbsp, chopped Italian parsley

Instructions

1. Start by peeling and cutting the potatoes into medium size large  cubes. Then boil the potatoes in salted water until fork tender. Save one cup of the water before draining
2. In a saute pan over medium high heat add the olive oil add the onion and the garlic. Sauté until soft and just begin to brown. Add the cherry tomatoes, marinara sauce and potato water. Simmer until sauce thickens and tomatoes burst. Salt the zucchini and add to the tomato mixture add the potatoes.
3. Simmer until the zucchini is fork tender but still crisp. Add the Italian parsley. ENJOY!!!!

Easy Cranberry Sauce

You won’t believe how quick this Easy Cranberry Sauce comes together. It taste so much better than store bought you won’t be buying store anymore.

Fresh cranberries, oranges and cinnamon make this a favorite Thanksgiving side. Cranberry sauce is under rated. I love it and can’t image Turkey without Cranberry Sauce, they go together like peas in a pod.

And because it’s so easy to make don’t save making it only on Thanksgiving, it’s a prefect bruschetta topping and delicious over ice cream!!

Why I Love This Easy Cranberry Sauce Recipe

I love easy recipes that come together quickly, use few ingredients and taste delicious. This Easy Cranberry Sauce has the trifecta

for recipe love.  It’s one of those recipes you just put in the pot and stir occasionally.

I will say that it does taste better the day after you make or even two days before you plan on serving it.

To add a festive touch to your holiday table serve this Easy Cranberry Sauce in a pretty serving bowl.

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

Ingredients

• 1 lb. fresh cranberries
• 1 cup orange juice
• 1 cup sugar
• 2 cinnamon sticks
• 1 tablespoon orange rind
• 2 oranges peeled and pitted cut in small dice

Instructions

1. Rinse the cranberries
2. put all ingredients in medium saucepan
3. Simmer covered 15 minutes
4. Remove cinnamon sticks
5. Refrigerate  over night

Delicious, easy and quick  this crispy bacon brussel sprouts in a mustard, balsamic glaze is a staple side  dish at Thanksgiving dinner in my house, but because I love brussels sprout, and it’s so easy, simple and impressive I make it more often.

After crisping the bacon you should have about 1 tablespoon of bacon fat, coating the brussel sprouts in the fat adds a delicious smokey flavor.

Have enough liquid in the pan to cover the brussel sprouts, adding more if needed. The last 10 minutes of cooking the pan should be left uncovered, to extract the liquid and leave the sprouts covered in a beautiful syrupy  glaze. This recipe is make easy by how quickly it comes together and it uses few ingredients, cooks in one pan and is prefect for potluck dinners.

If am asked to bring a side dish this is one of my go to recipes This is the saute pan I like to use when braising meats or vegetables on the stove top.  .

To protect the surface of the non stick surface on this pan use wooden utensils not to scratch the surface.

Brussel sprouts are in the cabbage family, I find them to be a bit more bitter than cabbage which is balanced in this recipe by adding the brown sugar and vinegar.

You can adjust the the amount of sugar, according to your taste, or leave it out. The balsamic vinegar, sweetens the brussel sprouts adding a syrupy delicious glaze, eliminating  the need for sugar.

To add extra flavor let the Brussels sprouts simmer in the bacon drippings  before adding the liquids.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 Lbs. Brussels sprouts

4 slices diced bacon

1 tablespoon butter

1 cup chicken stock

1 cup balsamic vinegar

1 tablespoon garlic

2 tablespoons brown sugar

2 tablespoons Dijon mustard

1 Tablespoon each chopped Italian parsley, thyme, red pepper flacks and lemon zest

1 cup Parmesan cheese

Salt and pepper to taste

Instruction

Melt the butter in a large saute pan

Add diced bacon cook until brown

Add Brussels sprouts mix to coat in bacon drippings

Add rest of ingredients except the herbs and Parmesan

Simmer covered 45 minutes or until the Brussels spouts are fork tender and the sauce is syrupy

Add herbs last 10 minutes and lemon zest sprinkle with parmesan …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

Crispy Italian Flavored Tacos

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

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

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

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

How I Made these Crispy Italian flavored Tacos

This crispy Italian flavored Taco recipe started like this.

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

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

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

Ingredients

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

Instructions

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