Italian Recipes

Ingredients
4 thick slices whole-wheat country bread
1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
4 teaspoons extra-virgin olive oil, divided
1 pound chicken tenders, cut crosswise into 1/2-inch pieces
1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
2 cups cherry tomatoes, halved
1 tablespoon red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper, to taste
3/4 cup crumbled feta cheese

Preparation
1.Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
2.Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
3.Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.

Ingredients
2 thin slices pancetta, (1 1/2 ounces), diced (see Tip)
2 medium shallots, thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 teaspoon chopped fresh thyme
1/4 cup water
1 tablespoon lemon juice
2 tablespoons chopped walnuts, toasted (see Tip)
1/4 teaspoon freshly ground pepper

Preparation
1.Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.
2.Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.

Just for any occasion or if there’s no occasion at all, this quick recipe would surely lighten up your day. What you will need:

Directions:
On a pan, fry Brussels sprouts, capers, garlic, and parsley until crispy. Place paper towels on a plate and dry the fried dish. On a medium-sized bowl, combine the all the ingredients suited to your taste.



What you will need to have a tasty, satisfying meal for your everyday routine are the following:
• 2 large egg whites
• 2 tsp. balsamic vinegar
• 1/3 cup dry bread crumbs
• 1/3 tsp. dried parsley flakes
• 1/4 tsp. garlic powder
• 1/4 tsp. garlic salt
• 2 boneless skinless chicken breast halves (4 oz. each)
• butter-flavored cooking spray
• 1/8 tsp. salt
• 1/8 tsp. pepper

Directions:
On a bowl, mix the egg whites and vinegar thoroughly to have the egg mixture. For the crumb mixture, mix the bread crumbs, parsley, garlic powder and garlic salt on a separate bowl. Soak the chicken in egg mixture; cover with crumb mixture and then lightly with cooking spray.
Pre-heat the oven to 375 degrees and grease an 8 inch square baking dish with cooking spray. Place the chicken and add salt and pepper. Bake for about 25 minutes.

Ingredients

4 artichokes
1/2 Cup of Seasoned Italian Breadcrumbs
12-15 chopped olives
12-15 chopped mushrooms
2-3 cloves of finely chopped garlic
1-2 Tablespoons of finely chopped Italian parsley
olive oil
salt and pepper to taste

Directions

1. Bang artichokes on counter (leaves down) to loosen leaves. Rinse in cold water.
2. Remove stems. Peel and put aside.
3. Remove and discard small tough leaves from bottom. Use scissors to remove sharp tip from each leave.
4. Chop stems and chop mushrooms. Sautee in olive oil until stems are tender and mushrooms have given up their water.
5. In a bowl combine bread crumbs, olives, mushrooms, garlic, parsley, finely chopped stems and enough olive oil to moisten mixture. Salt and pepper to taste.
6. Spread center of artichoke and insert stuffing.
7. Place artichokes close together in heavy sauce pot with 2-3 inches of water.
8. Simmer covered over medium to low heat until leaves pull away easily. (About 45 minutes) Replace water if needed.
9. After eating the leaves, be sure to remove the “hair” around the heart of the artichoke.

An easy Italian dish you can make anytime. Ingredients are very simple and easy to find. It’s a way to make children eat vegetables! Kids loves melted cheese all over practically anything. This will surely satisfy their cravings with this dish.

Ingredients

1 medium egg plant
1/2 cup bread crumb
1-2 beaten eggs
1/4 cup Parmesan cheese
1/3 cup Mozzarella cheese (shredded)
Olive oil
Basic Red Sauce

Directions

Peel egg plant. Slice the eggplant.
Dip egg plant in egg mixture and then in bread crumbs covering both sides.
Heat olive oil in pan, and fry egg plant until lightly browned.
Drain on paper towel.
Ladle a small amount of sauce into a baking dish or baking pan.
Place a single layer of egg plant, cheese and sauce.
Repeat this process until you are out of room or egg plant.
Top with sauce and cheese.
Bake in a 350º oven for 30 to 45 minutes. Can be cooked longer, but cover the baking dish so the eggplant won’t dry out.

Brace yourself with this great-tasting dish that will surely entice your choosy taste buds. Though quite tiring to prepare, this recipe is a real kitchen treasure. What you will need:
• 5 lb roast beef
• 1 tsp sugar
• 1/4 cup red wine vinegar
• 2 package Good Seasons Zesty Italian dressing
• 1 jar pepperoncinis
• 1 cup water
• salt
• ground black pepper
• Dinner or Sourdough rolls

Directions:
Place the beef on a crockpot after adding enough salt and pepper. Except the pepperoncinis and rolls, pour all the other ingredients over the beef. Cook for about half an hour on high heat then reduced to low heat. After about 6 hours on low heat, shred the meat and pour the pepperocinis and roast juice. Cook for another 2 hours and serve on rolls.

Dairy products are hard to resist especially by your growing kids. By preparing fast and nutritious meal, their food requirements are easily met. You just need few ingredients for this one:
• 1 lb. of Cheddar Cheese
• 1/2 cup fresh milk
• 10 oz. Macaroni Noodles
• 1 quart of water

Directions:
On a pot, boil water in high heat and place the noodles. Cook noodles for about 10-12 minutes and drain the water off. Mix the noodles with cheese and milk. Better to serve hot.

Ingredients
4 to 5 large Pork Chops

2 teaspoons dried Italian rosemary, crushed or substitute with fresh if possible

1 to 2 teaspoons powdered sage

2 to 4 cloves fresh garlic, crushed or substitute with 1/2 teaspoon garlic salt or powder

1/8 teaspoon salt

1/4 teaspoon pepper

1/2 cup dry white wine

1 cup water

Directions

Combine seasonings and herbs. Rub mixture on both sides of meat and place in a iron skillet or heavy sauce pan. Add water and cook covered over low heat 35 to 45 minutes. When water has evaporated, chops will begin to brown. Turn several times till brown on all sides, add white wine and bring to a boil. Remove from heat and place in a serving dish. Pour remaining sauce over top. Serve with rice or Italian pasta.

Note: When cooking with alcohol be sure to mention it to guests before serving

Giacomina’s Fresh Tomato Sauce

Authentic Italian Fresh Tomato Sauce

Ingredients
8 large fresh tomatoes,
diced into small pieces
1/2 cup Italian virgin olive oil
8 cloves fresh garlic,
chopped or minced
3/4 cup fresh basil, minced

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper
Tomato Sauce

To cook sauce, heat olive oil over medium heat in a large cast iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve tomato sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. Serve with french bread and extra parmesan cheese at the table. This sauce recipe makes enough for about 6 servings.

Note: Do not over-cook the tomatoes. You want them softened slightly but not mushy. Cook till al dente.