Ingredients:
1 1/4 lbs boneless, skinless chicken (about 5 pieces)
2 T Blackening Spice Rub
2 T olive oil, divided
3 cloves garlic, minced
1/4 cup white wine (or chicken stock)
3 cups heavy cream
1 cup marinated sun-dried tomatoes, chopped
1 lb fettuccine noodles
3/4 cup grated parmesan cheese (divided into 1/2 and 1/4 cup)
sliced green onion, for garnish (optional)
Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
Preheat oven to 350 degrees.
Heat a large cast iron skillet over high heat, and add 1 T olive oil. Sprinkle both sides of the chicken with the blackening spice rub. Cook the chicken 3 minutes per side, until blackened. Transfer the chicken to the oven and cook through, about 10 minutes. Remove the chicken from the oven and cut into thin strips on the bias.
In a large skillet over medium heat, heat 1 T olive oil. Add the garlic and saute for 2 minutes. Stir in the wine (or chicken stock). Pour in the heavy cream, bring to a simmer, and cook until reduced by half.
When the sauce is at the desired consistency, stir in 1/2 cup of the grated parmesan. Add the sundried tomatoes and half of the sliced chicken. Taste and season with salt and pepper if needed. (I added 1 tsp of the spice rub for extra flavor.)
Add the cooked fettuccine into the sauce mixture and toss well. Let cook together for 2 minutes. Serve up by placing some on a large plate, top with additional blackened chicken, and sprinkle with more grated parmesan cheese . Garnish with green onions, if using. Enjoy!
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Pepperoni Burgers ~ Guy Fieri
Ingredients:
1 lb 80/20 ground beef
1 lb ground Italian sausage
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 T olive oil
1/4 lb pepperoni matchsticks
1/2 yellow onion, cut into one inch strips
2 cloves garlic, minced
1/4 cup cherry tomatoes, halved
pickled jalapenos (optional)
6 - burger buns, lightly toasted until warm
6 - slices cheddar/mozzarella cheese (Sargento)
6 - slices provolone cheese
Ketchup or marinara for buns
In a medium bowl, use your hands to combine the beef, sausage, salt, pepper, and Italian seasoning. Divide into 6 equal size portions and form into patties.
In a cast iron skillet over medium high heat, add the olive oil. When it's shimmering, add the pepperoni matchsticks. Cook until just crisp, about 5 minutes. Transfer to a paper towel lined plate.
In the same skillet, add the onion and cook for 5 minutes, then add the garlic and cook another minute. Transfer mixture to same plate as pepperoni.
In the same skillet, add the burger patties and cook for 5 minutes on the first side. Flip over and cook another 3-5 minutes. Top each burger with and a slice of both cheeses. Add a few ice cubes to the pan and cover with a lid for 3 minutes. This will allow the cheese to melt.
Note: You can obviously use an outdoor grill, indoor grill pan, or flat top to cook the burgers.
Toast the buns, spread some marinara or ketchup on each side, then place a burger on each. Top with onions, pepperoni, cherry tomatoes, and jalapenos. Enjoy!
Serve with Oven Baked Fries (recipe tomorrow) and Buttermilk Garlic Dressing.
1 lb 80/20 ground beef
1 lb ground Italian sausage
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Italian seasoning
2 T olive oil
1/4 lb pepperoni matchsticks
1/2 yellow onion, cut into one inch strips
2 cloves garlic, minced
1/4 cup cherry tomatoes, halved
pickled jalapenos (optional)
6 - burger buns, lightly toasted until warm
6 - slices cheddar/mozzarella cheese (Sargento)
6 - slices provolone cheese
Ketchup or marinara for buns
In a medium bowl, use your hands to combine the beef, sausage, salt, pepper, and Italian seasoning. Divide into 6 equal size portions and form into patties.
In a cast iron skillet over medium high heat, add the olive oil. When it's shimmering, add the pepperoni matchsticks. Cook until just crisp, about 5 minutes. Transfer to a paper towel lined plate.
In the same skillet, add the onion and cook for 5 minutes, then add the garlic and cook another minute. Transfer mixture to same plate as pepperoni.
In the same skillet, add the burger patties and cook for 5 minutes on the first side. Flip over and cook another 3-5 minutes. Top each burger with and a slice of both cheeses. Add a few ice cubes to the pan and cover with a lid for 3 minutes. This will allow the cheese to melt.
Note: You can obviously use an outdoor grill, indoor grill pan, or flat top to cook the burgers.
Toast the buns, spread some marinara or ketchup on each side, then place a burger on each. Top with onions, pepperoni, cherry tomatoes, and jalapenos. Enjoy!
Serve with Oven Baked Fries (recipe tomorrow) and Buttermilk Garlic Dressing.
Pepperoni Pizza Crescents
Ingredients:
1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
Unroll all the Crescents and separate the triangles. Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle. Beginning at the base of the triangle, roll up to the small tip. Place on baking sheet and sprinkle with Italian seasoning and garlic powder.
Bake for 12-15 minutes, or until golden brown. Serve with a side of marinara or ranch for dipping. Enjoy!
1 tube Crescent rolls (8 count)
pepperoni slices, cut into strips
shredded mozzarella
Italian seasoning
garlic powder
marinara or ranch for dipping
Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray.
Unroll all the Crescents and separate the triangles. Lay some pepperoni strips and sprinkle shredded mozzarella cheese on each triangle. Beginning at the base of the triangle, roll up to the small tip. Place on baking sheet and sprinkle with Italian seasoning and garlic powder.
Bake for 12-15 minutes, or until golden brown. Serve with a side of marinara or ranch for dipping. Enjoy!
Sausage, Spinach, Three Cheese Stuffed Shells with Homemade Marinara
Ingredients:
1 batch Homemade Marinara
1 - 12 oz. box Jumbo Shells, cooked al dente
1 1/2 cups shredded mozzarella cheese (for topping)
Filling:
1 lb ground Italian sausage
2 cloves garlic, minced
10 oz box or 12 oz package frozen chopped spinach, drained and squeezed of excess water
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
3/4 cup ricotta cheese
3 T grated parmesan cheese
1 egg, beaten
1 tsp Italian seasoning
kosher salt, to taste
black pepper, to taste
garlic powder, to taste
Preheat oven to 350 degrees. Spray two large casserole dishes with non-stick cooking spray.
In a large skillet over medium high heat, brown sausage until cooked through. Add the garlic and cook another minute. Remove from stove and allow to cool.
In a large bowl, stir together spinach, 1 cup of the shredded mozzarella, shredded parmesan, ricotta, grated parmesan, egg, Italian seasoning, and kosher salt, black pepper, and garlic powder to taste. Add the sausage mixture when cooled and stir well to combine.
Ladle a deep bed of marinara in each casserole dish. Stuff each Jumbo shell with filling and place side by side in the casserole dishes. Ladle marinara over top of shells and top with remaining 1 1/2 cups shredded mozzarella.
Cover with foil and bake for 25-30 minutes, or until filling is melted and marinara is bubbly. Let cool slightly before serving. Enjoy!
1 batch Homemade Marinara
1 - 12 oz. box Jumbo Shells, cooked al dente
1 1/2 cups shredded mozzarella cheese (for topping)
Filling:
1 lb ground Italian sausage
2 cloves garlic, minced
10 oz box or 12 oz package frozen chopped spinach, drained and squeezed of excess water
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
3/4 cup ricotta cheese
3 T grated parmesan cheese
1 egg, beaten
1 tsp Italian seasoning
kosher salt, to taste
black pepper, to taste
garlic powder, to taste
Preheat oven to 350 degrees. Spray two large casserole dishes with non-stick cooking spray.
In a large skillet over medium high heat, brown sausage until cooked through. Add the garlic and cook another minute. Remove from stove and allow to cool.
In a large bowl, stir together spinach, 1 cup of the shredded mozzarella, shredded parmesan, ricotta, grated parmesan, egg, Italian seasoning, and kosher salt, black pepper, and garlic powder to taste. Add the sausage mixture when cooled and stir well to combine.
Ladle a deep bed of marinara in each casserole dish. Stuff each Jumbo shell with filling and place side by side in the casserole dishes. Ladle marinara over top of shells and top with remaining 1 1/2 cups shredded mozzarella.
Homemade Marinara
Ingredients:
2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 0z. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)
Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.
Note: You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.
2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 0z. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)
Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.
Note: You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.
Three Cheese Italian Sausage Manicotti with Homemade Marinara
Ingredients:
1 pkg Barilla manicotti noodles (12 noodles)
4 cups shredded mozzarella cheese
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 egg, slightly beaten
2 T dried Italian seasoning
1 lb ground Italian sausage
Homemade Marinara
Preheat oven to 350 degrees. Spray a large casserole or lasagna baking dish with cooking spray.
Cook manicotti according to package directions. Rinse with cold water and coat with olive oil so they don’t stick together. Brown sausage in skillet until cooked through. Add minced garlic to pan and cook 2 more minutes. Turn off heat and let cool.
Mix 3 cups mozzarella cheese, 2 cups ricotta cheese, 1/2 c Parmesan cheese, egg, and Italian seasoning in large bowl. Add cooled sausage and stir to combine. Spread 1 cup marinara over the bottom of the baking dish. Stuff each manicotti with the cheese/sausage mixture and arrange the manicotti side by side in the dish. Cover with more marinara sauce. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 25-30 minutes, or until top is golden brown and bubbly.
1 pkg Barilla manicotti noodles (12 noodles)
4 cups shredded mozzarella cheese
2 cups ricotta cheese
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 egg, slightly beaten
2 T dried Italian seasoning
1 lb ground Italian sausage
Homemade Marinara
Preheat oven to 350 degrees. Spray a large casserole or lasagna baking dish with cooking spray.
Cook manicotti according to package directions. Rinse with cold water and coat with olive oil so they don’t stick together. Brown sausage in skillet until cooked through. Add minced garlic to pan and cook 2 more minutes. Turn off heat and let cool.
Mix 3 cups mozzarella cheese, 2 cups ricotta cheese, 1/2 c Parmesan cheese, egg, and Italian seasoning in large bowl. Add cooled sausage and stir to combine. Spread 1 cup marinara over the bottom of the baking dish. Stuff each manicotti with the cheese/sausage mixture and arrange the manicotti side by side in the dish. Cover with more marinara sauce. Sprinkle with remaining mozzarella and parmesan cheese. Bake for 25-30 minutes, or until top is golden brown and bubbly.
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