Chicken Valdostana – Chicken with Prosciutto and Fontina

Chicken Valdostana is a classic Northern Italian dish made with pan-seared chicken breasts topped with prosciutto and melted Fontina cheese, then finished in a light white wine sauce. Rich yet simple, this recipe comes from Italy’s Alpine region, where butter and cheese take center stage. It’s an elegant chicken dinner that feels restaurant-worthy but comes together quickly at home.

Things to know about this Chicken Valdostana – Chicken with Prosciutto and Fontina

Fontina cheese is the key ingredient in Chicken Valdostana. Use a true Italian Fontina if possible, as it melts smoothly and adds a nutty, savory flavor that defines the dish. Keep seasoning light—prosciutto and cheese provide plenty of salt, and the sauce should stay delicate, not heavy.

Traditional Notes

• No garlic, no cream, 

• Fontina must be soft, nutty, and fully melted, not stringy

• The sauce should be light and glossy, not thick

How it’s traditionally served

• Boiled or roasted potatoes

• Simple green vegetables (spinach, chard)

• Plain bread for the sauce

• If you try this Chicken Valdostana, leave a comment and let me know how it turned out. Be sure to save this recipe for later and explore more Italian chicken dinners, including my Italian-style roast chicken complete meal and bone-in pork chop piccata, for easy restaurant-style cooking at home.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients (Serves 4)

• 2 chicken breasts, sliced horizontally into 4 cutlets

• Salt and freshly ground black pepper

• All-purpose flour, for light dredging

• 3 tbsp unsalted butter

• 1 tbsp olive oil

• 4 slices prosciutto cotto (traditional; prosciutto crudo also used)

• 4–5 oz Fontina Valdostana, sliced thin

• ½ cup dry white wine

• ¼ cup chicken broth (or light veal broth)

Instructions

1. Prepare the cutlets
   Pound chicken to about ¼-inch thickness. Season lightly with salt and pepper.
   Dredge very lightly in flour, shaking off excess.

2. Sauté
   Heat butter and olive oil in a wide skillet over medium heat.
   Add chicken and cook 3–4 minutes per side until lightly golden and just cooked through. Remove to a warm plate.

3. Layer
   Place one slice of prosciutto cotto over each cutlet, then top with Fontina.
   Return chicken to the skillet, reduce heat to low, cover, and cook 2–3 minutes until the cheese melts.

4. Deglaze
   Transfer chicken to a serving platter.
   Add white wine to the pan, scraping up the fond. Simmer until reduced by half.
   Add broth and simmer briefly until lightly silky.

5. Serve
   Spoon the sauce over the chicken and serve immediately.

Braised Cabbage Wedges with Pancetta

I think cabbage is underrated — and if you saw my last recipe, you know I’m on a mission to prove how delicious it can be. This dish takes humble cabbage to a whole new level. These braised cabbage wedges are seared until golden, then cooked gently until tender, topped with crispy pancetta, caramelized onions, and finished with a silky white wine cream sauce.

It’s rustic, cozy, and full of rich Italian flavors. The cabbage becomes buttery-soft inside but still holds its shape, making it a beautiful holiday or winter side dish. Serve it with roasted meats, chicken, or even your favorite pasta. This is the kind of simple comfort food that surprises everyone.

Things to know about this Braised Cabbage Wedges with Pancetta

This dish reheats beautifully, and the flavors deepen even more the next day. You can make the pancetta-onion mixture ahead of time and simply sear and braise the cabbage when you’re ready. If you prefer a thicker sauce, simmer it uncovered for a few extra minutes before adding the cabbage back in.

Variations

• Smoky Version: Use smoked pancetta or add a pinch of smoked paprika.

• Cheese Swap: Try Pecorino Romano for a sharper bite.

• Add Mushrooms: Sauté sliced mushrooms with the onions for extra richness.

• Lighter Option: Swap heavy cream for half-and-half (sauce will be thinner).

This dish reheats beautifully, and the flavors deepen even more the next day. You can make the pancetta-onion mixture ahead of time and simply sear and braise the cabbage when you’re ready. If you prefer a thicker sauce, simmer it uncovered for a few extra minutes before adding the cabbage back in.

If you love cozy Italian comfort food, you might also enjoy:

• Cabbage & Apple Holiday Slaw

• Italian Escarole & Beans with Sausage

• Creamy Italian Sausage Risotto

Braised Cabbage Wedges with Pancetta

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Total Time: 45 minutes

• Ingredients

• For the Cabbage

  • 1 medium green cabbage, cut into 6 wedges

  • Olive oil

  • Salt and black pepper

  Pancetta & Onion Mixture

  • 4 ounces diced pancetta

  • 1 medium yellow onion, thinly sliced

Creamy White Wine Sauce

• ½ cup white wine

• 1 cup heavy cream

• ½ cup grated Parmesan

• 1 teaspoon Dijon mustard

• Fresh thyme or parsley (optional)

Instructions

1. Prep the cabbage: Cut the cabbage into 6 wedges, keeping the core intact so each wedge stays together. Season with salt and pepper.

2. Sear the wedges: Heat olive oil in a large skillet over medium-high heat. Add the cabbage wedges, cut side down, and sear until golden brown, about 3–4 minutes per side. Remove from the skillet and set aside.

3. Cook pancetta and onions: In the same skillet, add the pancetta. Cook until crisp, then add the sliced onions. Sauté until the onions are soft and caramelized, about 8–10 minutes.

4. Deglaze with wine: Pour in the ½ cup white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 1–2 minutes to reduce slightly.

5. Make the cream sauce: Add the heavy cream, Parmesan, and Dijon. Stir until the sauce is smooth and gently bubbling.

6. Return the cabbage: Nestle the seared cabbage wedges back into the pan. Spoon some sauce over the top.

7. Braise: Reduce the heat to low, cover, and cook for 15–18 minutes, or until the cabbage is tender but still holds its shape.

8. Serve: Spoon extra sauce over the cabbage and top with fresh herbs if desired.

Gorgonzola Stuffed Honey Nut Squash

When honey nut squash starts showing up at the market, I know fall has truly arrived. Smaller and sweeter than butternut squash, honey nut has a rich, caramel-like flavor and silky texture that makes it perfect for roasting. I love pairing it with creamy gorgonzola, toasted walnuts, and the earthy aroma of sage and rosemary. When roasted together, these simple ingredients turn into a rich and comforting dish that’s both rustic and refined — an easy yet impressive recipe for a cozy dinner, elegant side, or even a holiday table centerpiece.

Things to know about this Gorgonzola Stuffed Honey Nut Squash

• Honey nut squash is a hybrid of butternut and buttercup squash — it’s smaller, naturally sweeter, and has a deeper, more concentrated flavor.

• You can roast it cut side down for softer, caramelized edges or cut side up for a slightly firmer texture.

• Gorgonzola dolce (sweet) gives a milder, creamier flavor, while piccante adds more tang and sharpness.

• This dish can be prepared ahead — simply roast the squash, then stuff and reheat before serving.

Variations

1. Pear and Walnut Twist – Add thinly sliced pear or apple to the filling before baking for a sweet contrast to the gorgonzola.

2. Pancetta Crunch – Sprinkle crisped pancetta or prosciutto bits over the top for a savory, Italian touch.

3. Herbed Ricotta Swap – Replace gorgonzola with a mixture of ricotta, Parmesan, and chopped herbs for a milder, creamy alternative.

Love cozy fall flavors? Try my Roasted Butternut Squash Gnocchi or my roasted butternut squash soup  next — both bring that same rich, comforting sweetness of the season to your table.

Gorgonzola Stuffed Honey Nut Squash
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 2 honey nut squash, halved lengthwise and seeded

• 3 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• ½ cup crumbled gorgonzola cheese

• ¼ cup chopped walnuts, toasted

• 1 tablespoon fresh sage, finely chopped

• 1 tbsp. fresh rosemary, finely chopped

• Optional: drizzle of honey for serving

• 2 honey nut squash, halved lengthwise an seeded

• 2 Tbsp. sugar
• 1 Teaspoon cinnamon

• 3 tablespoons olive oil, divided

• Salt and freshly ground black pepper, to taste

• 1 cup crumbled gorgonzola cheese

• 1 cup chopped walnuts, toasted

• 1 tablespoon fresh sage, finely chopped

• 1 teaspoon fresh rosemary, finely chopped

• Optional: drizzle of honey for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the squash: Brush the cut sides with 2 tablespoons olive oil and season with, sugar, cinnamon, salt and pepper. Place cut side down on the baking sheet.

3. Roast for 25–30 minutes, or until tender and lightly caramelized.

4. Prepare the filling: Toast the walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant. Crumble the gorgonzola and chop the herbs.

5. Assemble: Flip the roasted squash halves cut side up. Fill the centers with gorgonzola and toasted walnuts, then sprinkle the sage and rosemary over the top.

6. Return to the oven for 5–7 minutes, just until the cheese melts and the herbs crisp slightly.

7. Finish and serve: Drizzle with the remaining olive oil (and a touch of honey if you like a sweet-salty balance). Serve warm.

9. Second
10. And so on

 Ciambella Italian Bundt Cake

Hello everyone

Ciambella is an easy Italian Bundt cake found in most Italian kitchens. This Italian bundt cake is light and full of lemon flavors.

Most of you know although I am an admire of fancy towering layer cakes, I am a baker of simple cakes. And a lover of bundt cakes because of how easy they are versatile and easy they are to made. You could make a bundt cake everyday for a week and not repeat the same recipe.

This Italian bundt cake is easy to make and uses few ingredients, you probably already have on hand.

This Ciambella Italian bundt cake recipe is my most request cake recipe not only because its easy but its delicious. It’s an impressive cake with not too much effort!!!

Tips for success when making Ciambella Italian Bundt cake

The first tip

When making this Ciambella Italian bundt cake is to beat the eggs and sugar until light. This process takes about 5 minutes.

Second

Be sure to preheat your oven before baking. Baking temperatures can vary depending on your oven check after 35 minutes for doneness by inserting a toothpick in the center and if it comes clean the cake is done. It’s the old fashion way that still works.

Third the right pan is important.

If the pan is too big or too small for this recipe your  cake will either be to flat or the batter will be spilling over. A lot of you wanted to know what bundt  pan I used. Here is the link to the  decorative bundt pan I used in this recipe.

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

Ingredients

• 5 Eggs
• 1 1/2 cups of sugar
• 1 cup vegetable oil
• 1 cup water
• lemon zest and juice from 2 lemons
• 1 Tablespoon vanilla
• 2 1/2 cups sifted flour
• 1 Tablespoon baking powder

Instructions

1. Preheat oven to 375 degrees
2. beat the eggs with the sugar until light and double in volume about 3 minutes
3. Add the lemon zest, juice , oil , water and vanilla beat until mixed well
4.  Mix the sifted flour with the baking powder. Add to the egg mixture slowly mixing just until well incorporated.
5. Bake in a preheated 375 degree oven 35 to 40 minutes.
6. Dust with powder sugar. 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

Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.

Ingredients

• 1 Lb. Chuck Steak
• 2 chopped yellow onions
• 3 Tbls. chopped garlic
• 1 cup chopped celery
• 1  chopped and seeded  pepper jalapeno pepper
• 1 14.5 can each diced tomatoes and tomato sauce
• 1 14.5 can each red and white kidney beans undrained
• 2 cups beef broth
• 3 Tbs. chili powder
• 2 Tbs. each cumin, oregano, smoky paprika  and coriander
• 2 bay leaves
• 3 Tbls. olive oil
• Salt and pepper to taste

Instructions

1. Cut the steak into equal size pieces and salt and pepper
2. In a medium size stock pot bring the oil to medium high heat
3. Add the steak and sear completely
4. Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
5. Add all the spices now
6. Add the tomatoes and beef broth lower the heat, simmer covered  for 2 hours
7. Add the beans adjust seasonings and simmer an additional 30 minutes
8. Top with your favorite chili toppings ….ENJOY!!!

Spicy Buffalo Shrimp Bruschetta

Spicy Buffalo shrimp bruschetta , crispy Italian bread,  topped with large spicy shrimp, sprinkled with crispy bacon, and celery, carrot slaw, served with my homemade ranch dressing for dipping or drizzle.

Really you guys it doesn’t get much better than this when it comes to bruschetta. This is such a decant, rich recipe it’s prefect for lunch or a light dinner.

You can control the heat by using less hot sauce, it also doesn’t  matter what kind of bread you use, as long as it’s substantial enough to hold the spicy shrimp and slaw. You don’t want soggy or bread that falls apart when you pick it up.

I use crusty Italian bread, if the bread is stale it’s even better.  The bread can be toasted ahead of serving, heck you can even toast it and freeze it for easy prep.

This recipe is so versatile if you want you can roast the shrimp instead of sauteing, and don’t use bacon for a lighter version,

when using this method I  use my toaster oven/ air fryer so I don’t heat up my kitchen using my large wall ovens, also saves money

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 Things to know about this spicy Buffalo shrimp Bruschetta

This spicy Buffalo shrimp bruschetta has come  a long way from what bruschetta started like, with just a mixture of chopped tomatoes, balsamic, garlic, and basil spooned over olive-oil brushed slices of toasted bread.

Now you can find almost any kind of flavor with so many variations of topping making bruschettas prefect for breakfast, lunch or like this spicy Buffalo shrimp, that’s decant enough enough for weeknight family dinners or Saturday night dinner with friends.

If you make this delicious bruschetta please leave me a comment and don’t forget to tag me on Instagram, that’s my favorite part!!!

Ingredients

• 6 slices toasted Italian country bread
• 1/2 lbs. large shrimp
• 2 slices  bacon
• 4 stalks celery finely chopped
• 3 carrots grated
• 1/2 red onion chopped
• 2 tablespoons each Italian parsley, thyme, oregano and garlic
• 1/2 cup franks hot sauce
• 1/2 stick butter melted
• 1/2 cup prepared pesto

Instructions

1. Cut bread on a diagonal
2. Spread bread with pesto toast until golden brown
3. Cook bacon until crispy remove from pan cut into small dice reserve pan and bacon fat
4. Make slaw by mixing, carrots, celery and onion toss with 1 tablespoon red wine vinegar, 3 tablespoons olive oil and 1 tablespoons prepared hot sauce
5. Make the hot sauce by mixing the melted butter with the hot sauce,garlic, oregano, Italian parsley  thyme, salt and pepper to taste
6. Reserve 1 tablespoon for the slaw
7. Marinate the shrimp in the hot sauce for 1 to 2 hours or overnight
8. Remove shrimp from marinate shake excess liquid off
9. Saute shrimp in resevered saute pan on medium high heat 2 to 3 minutes per side
10. Assemble the pesto toast by topping with celery slaw and 2 to 3 shrimp
11. Sprinkle with Additional herbs serve with lemon wedges and …ENJOY!!!

Vegetarian Stuffed Eggplant

This vegetarian stuffed eggplant dinner can be on your table in less than an hour. Yep a restaurant quality dinner without leaving home.

The hardest part about this recipe is coring the eggplant, and that’s not even that difficult if you use a sharp paring knife or you can scoop it out with a spoon. Roasting the eggplant shells before filling softens them and produces a caramelized  outer skin from the , garlic and oil rub.

I  like to use my Cuisinart toaster oven to roast the eggplant, so I don’t have to heat up my whole house by using my large wall ovens.

In this vegetarian eggplant recipe you can use pre cooked rice or cook the rice according to package directions. The same goes   for the marinara sauce. Make my real easy marinara sauce or use your favorite store bought brand.

Ingredients

• 4 medium eggplant
• 2 cups cooked brown rice
• 3 cups prepared marinara sauce divided
• 1 chopped onion
• 3 Tablespoons  chopped garlic
• 2 cups chopped spinach
• 1 cup parmesan cheese
• 1 Tablespoon each Italian parsley, basil, and thyme
• salt and pepper to taste
• 1/4 cup olive oil

Instructions

Turn oven to 375 degrree

1. Slice eggplants in half with a spoon remove insides
2. Rub eggplant shells with olive oil, garlic, salt and  pepper
3. Roast eggplant in preheated oven for 15 minutes
4. Mean while cut inside of eggplant into medium cubes
5. Saute onion and garlic until limp
6. Add eggplant saute until eggplant is soft
7. Mix in prepared rice, spinach, and  Parmesan cheese
8. Divide filling among the 8 eggplant half’s
9. Line the roasting pan with 1 cup prepared marinara sauce
10. Place the eggplant on top of the marinara sauce
11. Top each eggplant half with remaining 2 cup marinara sauce and additional parmesan
12. Return to oven bake covered for an additional 30 minutes…..ENJOY!!!!

Vegetarian topped Cauliflower Steaks

Vegetarian dinner on the table in just 30 minutes!

These Greek-inspired cauliflower steaks pack all the flavor of classic spanakopita—without the fuss of layering pastry. It’s a simple, satisfying vegetarian meal made with wholesome ingredients and ready in no time. Healthy, hearty, and no special ingredients needed!

I like roasting the cauliflower it produces a rich flavorful meatless dinner, your whole family will love!

Like many of my recipes I use my Cuisinart air fryer, toaster oven, to roast the cauliflower, eliminating having to turn on the large wall oven.

This cauliflower-based vegetarian dinner is one you can truly feel good about. Cauliflower is a nutrient-rich superfood, packed with vitamins A and B, and known for its versatility in the kitchen.

In this recipe, I’ve given it a flavorful twist by pairing it with a tangy spanakopita-inspired filling. You can easily adapt the ingredients to suit your taste or dietary preferences.

It’s not just a family favorite—it’s also a budget-friendly, crowd-pleasing dish. Just add a fresh salad and some crusty bread, and you have  a meal that’s special enough for a weekend gathering, yet simple enough for a busy weeknight.

This is a go-to recipe when you want something easy, healthy, and full of flavor—the trifecta of dinner success.

You can double or triple this recipe.  It keeps in your refrigerator up to 3 days,  and is freezer friendly, for ready make meals.

If you make this Cauliflower Steak dinner, please leave me a comment and don’t forget to tag me on Instagram……Ingredients

 Eggs Benedict with hollandaise sauce

Whether its glazed over steak, spooned over pasta or mixed into soups, we’ve all had a taste of French Mother Sauces,  in this recipe we are taking about one of the most popular ones , there are five, Hollandaise sauce and eggs benedict. The right sauce can elevate any dish by providing textural contrast, balancing flavors or adding extra seasoning.

Hollandaise sauce is an egg yolk mixture emulsified with butter and lemon juice. It is a delicate sauce and creamy. it taste like rich creamy butter, prefect over poached eggs.

To poach eggs bring a pan of salted water to a boil, drop eggs in slowly, add a tablespoon of vinegar or lemon juice to the water, it helps the eggs keep their shape, for the bacon ,you can use the classic Canadian bacon, if you like, it’s best cooked in the oven.

This recipe is not cooked the hot butter and lemon juice temper it to safe degree, if you are not comfortable with that this process, you can set the Hollandaise sauce mixture bowl over a pot of boiling water, to raise the temperature of the eggs higher.

Whatever method you decide this is one recipe you need, from this sauce as the base many more start.

My recipes are always customizable to fit your lifestyle and taste by adding or subtracting ingredients.

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think.

Ingredients 

4 English muffins

2 avocados

8 pieces crispy bacon

8 egg yolks

1 stick melted butter

juice from 2 lemons

1 Tablespoon Dijon mustard

1 teaspoon Tabasco sauce

salt and pepper to taste

Instructions

Toast and butter English muffins

line with avocado and crispy bacon

top with poached eggs

drizzle with Hollandaise sauce

garnish with chives and paprika…….ENJOY!!!!!

Separate eggs

Melt butter

Put egg yolks  and rest of ingredients except for the melted butter in blender

With blender running pour melted butter in a steady slow stream

pour over poached eggs on benedicts

Garnish with Parmesan cheese…Italian parsley ENJOY!!!