Asparagus Soup

Author: kel15  //  Category: Soups

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Clearly one can get tired of consuming asparagus, regardless of whether it is roasted, sauteed, or blanched, so I decided to use some of my asparagus bounty to make a soup. When cooked, the lovely green color of asparagus darkens to a less attractive color so I added some spring peas into the soup both to boost the color and texture, together with to add a hint of sweetness. I wanted a truly healthy soup, so I didn’t add in any cream, just a bit grated parmesan for flavor. To make certain a definitely creamy texture, I simply pureed my soup until it was quite smooth. To serve, I drizzled just a little fat totally free sour cream on leading with some chopped chives, despite the fact that blanched asparagus ideas are also very fairly as a garnish.

Serves 4

2 Pounds Asparagus, Trimmed & Cut Into 2 Inch Pieces

1 Small Onion, Peeled & Diced (About 1/2 Cup)

1 Tablespoon Olive Oil

Salt & Pepper

1/2 Cup Peas (Frozen Work Fine)

3 Tablespoons Grated Parmesan Cheese

3 to 4 Cups Chicken Broth

To Serve:

Sour Cream Thinned With Some Milk

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Place 1 cup of the chicken broth in a saucepan along with the asparagus and peas, and cook until tender over medium heat. In a small saucepan, heat the olive oil and cook the onion until incredibly tender. Place the asparagus and the broth they were cooked in, peas, onion, cheese, salt, pepper, and half the remainder of the chicken broth in a blender and pulse until incredibly smooth. Continue to add the chicken broth until you have reached the desired thickness. Serve warm with a drizzle of sour cream on leading.

Chicken Breasts Parmesan Encrusted With Roasted Pepper Sauce

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Dinner, Everyday Italian Recipes, Gourmet Italian Recipes, Italian Chicken Recipes

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mply roast your peppers, just core, eliminate seeds and membranes, and cut into 4 pieces lengthwise. Spot the pepper slices skin side up on a baking sheet covered with aluminum foil and location under a preheated broiler. Broil till the skin is blistered and blackened and then place in a plastic bag till cool. As soon as cooled, the skin will slide right off!

Serves 4

For The Chicken:

4 Boneless, Skinless Chicken Breasts (About 6 Ounces Every single)

2 Cups Homemade Seasoned Breadcrumbs

1 Cup Grated Parmesan Cheese

1 Egg Mixed with three Tablespoons Milk

1/2 Cup All-purpose Flour

Salt & Pepper

3 Tablespoons Olive Oil

Olive Oil Spray

For The Pepper Sauce:

2 Red Peppers, Roasted

2 Tablespoons Olive Oil

1 Large Garlic Clove, Peeled

Salt & Pepper

3 Tablespoons Grated Parmesan Cheese

Pinch Red Chili Flakes

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To make the pepper sauce, location all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.

Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs inside a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour. Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and location the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts after which bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or till they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.

Spinach & Strawberry Salad

Author: kel15  //  Category: Everyday Italian Recipes, Healthy Italian Recipes, Italian Appetizers, Salads, Vegetarian

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It really is strawberry season here in Florida and everywhere you turn you come across lush, ripe Plant City strawberries. I acquire them often when they re in season as unfortunately the season is fairly short, and when the local strawberries are no longer obtainable the only ones you are able to uncover are imported from wonderful distances and just do not have much flavor. When in season, I enjoy my strawberries chopped on yogurt for breakfast, dressed in a little sugar and balsamic vinegar for dessert, or sliced in a salad as shown in this recipe. You’ll be able to effortlessly turn this salad into a major curse by adding some crisp bacon pieces and slices of grilled chicken, but I like it simply with some crumbled goat cheese on top. I utilized a raspberry vinegar in my dressing to intensify the berry flavor too as just a touch of honey for sweetness.

Serves 6

2 Bags (6 Ounces Each) Baby Spinach

1 Pound Fresh Strawberries, Hulled & Sliced

4 Green Onions, Diced

1 Cup Sliced Cucumbers

3 Ounces Goat Cheese

Dressing:

2 Tablespoons Raspberry Vinegar

6 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Honey

1 Teaspoon Poppy Seeds

Salt & Pepper

Place the dressing ingredients in a bowl and stir to mix well. Place the spinach, green onions, cucumbers, and strawberries in a large bowl, and toss with just enough dressing to lightly coat the spinach leaves. Arrange the salad on individual bowls and crumble some goat cheese on leading of each and every plate. Serve immediately.

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Grilled Pork Chops With Nduja & Honey

Author: kel15  //  Category: Italian Meat Recipes, Pork

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Umbria is well-known for it is pork, and when we are in residence there, we do indeed seem to take pleasure in a fair number of pork dishes. This dish combines a lovely pork chop with the really addictive spicy pork/chile spread from Calabria known as Nduja. My husband’s roots are Calabrian and we both enjoy spice in our food. When we stumbled across nduja for the very first time at a multi regional marketplace in Umbria we both fell in adore with the taste. Nduja might be discovered sold fresh, stuffed in a sausage casing and sold like a substantial sausage which you open and scoop out or use to spread on anything you desire, or a lot more commonly in tiny jars which is what we utilised in this recipe. Though it is illegal to import meat items into the US, you will discover a couple of US organizations that now make their own nduja, including Boccalone.

The inspiration for this recipe came from two distinct sources. The first is Epicurious.com which has a lovely recipe for Pork Blade Steaks with nduja and honey which is served with an arugula salad, and my second source of inspiration was a dish I’ve enjoyed quite a few times in Umbria that involves serving grilled pork chops topped with chopped radicchio salad dressed with balsamic vinegar. I adore both dishes and 1 day when I had bought lovely pork chops at our local butcher and was in search of preparation suggestions, I decided to brine the chops, grill them, then leading them with the nduja and honey as directed within the Epicurious.com recipe. Brining is simply soaking meat in a sugar/salt/water mixture just before cooking which maximizes the moisture and tenderness of the meat. To serve my version of this pork dish, I gently sauteed some thinly sliced radicchio and served it along with the chops. Now, I do apologize for the photo as for some reason I discovered this a tough dish to obtain a decent image of. I’ve in fact made a variation of this dish several times already but was never happy sufficient with the photo to post the recipe. To serve this dish, I truly location the radicchio on leading of the pork chop as they are meant to be eaten together but show them side by side in my photo so you’ll be able to superior see how delicious that pork chop looks. The mixture of spicy meat spread, sweet honey, and bitter radicchio along with tender moist, pork is genuinely incredibly highly addictive!

Serves 4
Adapted from Epicurious.com

4 Meaty Pork Chops (About 3/4 to 1 Inch Thick)

3 Cups Water

6 Tablespoons Coarse Kosher Salt

3 Tablespoons Sugar

2 Tablespoons Olive Oil

Salt & Pepper

4 Ounces Nduja (soft, spicy salami)

2 Tablespoons Honey

To Serve:

1 Modest to Medium Round Head Radicchio Lettuce, Cored And Cut Into Thin Slices

1 Tablespoon Oil

Salt & Pepper

Combine the 3 cups water, Kosher salt, and sugar in 15 x 10 x 2-inch glass baking dish. Stir until salt and sugar dissolve. Place pork chops in the brine within the baking dish. Cover and chill at least 2 hours and up to four hours. Once brined, remove from the liquid and pat the chops dry with paper towels. Rub with the olive oil and season with salt and pepper. Heat up your grill to it’s highest temperature as you would cook a steak.

Grill the chop on each side for about 3-4 minutes and then flip as needed until they reach the internal temperature of 150-155 degrees. Thicker chops will take longer and may need to be flipped more than twice in order to keep them from becoming charred. Once the chops have been turned for the last time, spread each on 1 side with some of the nduja, and keep on the grill another minute or two until it melts. Spread it evenly across the top of the chop with a knife. Remove from the heat to a warmed platter, drizzle 1/2 teaspoon of the honey over each chop, and cover.

In a substantial pan, heat the oil and toss in the radicchio. Cook for 4 to 5 minutes or just until the radicchio begins to soften. Season with salt and pepper. Serve the chops with the radicchio on the side or on top of the chops.

Tilapia With Roasted Tomatoes, Capers & Olives

Author: kel15  //  Category: Dinner, Everyday Italian Recipes, Healthy Italian Recipes, Low Fat, Seafoods

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Eating seafood every single night can get high priced unless you are lucky enough to have fresh, locally caught fish inside your region. Here in Florida, tilapia is really a light tasting, inexpensive fish that we buy generally and due to it’s mild flavor it may be utilised in several recipes. We have been buying a significant package of tilapia in bulk at Costco, and I just divide it up at property and freeze in meal size servings. I was calculating the price of this tilapia, and we are able to take pleasure in a good sized tilapia fillet each and every for under $2 a portion by buying it this way. Absolutely not high priced for seafood! When you don’t have tilapia in your location, any mild white fish fillets would do for instance flounder or snapper. I have discovered that the most beneficial method to cook these fillets so they do not dry out would be to either bread them and rapidly pan fry them, or bake them as I do in this recipe in a sauce of roasted tomatoes. This has quickly grow to be our most recent favorite seafood recipe that we have been producing when a week since the new year began simply because it is flavorful, moist, and together with some roasted vegetables makes a ideal quick mid-week dinner. This dish is what Italian house cooking is all about…..fresh local ingredients cooked basically, to truly get pleasure from the natural flavors of the food.

Serves 4

4 Skinless, Boneless Fish Fillets (About 6 Ounces Each)

2 Pints Cherry Tomatoes

3 Tablespoons Olive Oil

1/4 Cup Salted Capers, Rinsed Nicely

Salt & Pepper

4 Tablespoons Chopped Fresh Basil

1/3 Cup Pitted Black Olives

Dressing:

4 Tablespoons Olive Oil

3 Tablespoons Lemon Juice

Salt & Pepper

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Preheat the oven to 375 degrees F. In a casserole dish substantial enough to hold the fish fillets, add the tomatoes, capers, olives, 3 tablespoons olive oil, basil, salt and pepper. Roast the tomato mixture for 12 to 15 minutes or until the tomatoes have softened and begun to release their juices. Use a large spoon to move the tomatoes aside, and lay the fish fillets in the casserole dish side by side. Spoon the tomato mixture on top. In a small bowl mix together the dressing ingredients and drizzle this over the fish. Bake until the fillets flake easily and are cooked through. Serve a fillet per person with a spoonful of the tomato mixture and juice on top.