Pomodoro Chicken with Garlic Spaghetti

Pomodoro Chicken with Garlic Spaghetti

Italian-inspired pomodoro chicken with pan-seared chicken cutlets smothered in a creamy white wine sauce bursting with fresh, juicy tomatoes. It’s served alongside spaghetti infused with a ton of garlic, Parmesan cheese, red pepper flakes, olive oil, parsley and lemon.

The lemon doesn’t make it tart or tangy, it’s light and helps brighten up all the other flavors. It’s the garlic that’s in-your-face. The star of the spaghetti show.

The sauce is made in the same pan you cook the chicken and comes together in just a few minutes. It’s made with white wine, chicken broth and half & half plus chopped fresh tomatoes and green scallions for serving.

{For an alcohol-free version substitute more broth for the wine and add a tablespoon of lemon at the very end.}… 

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Baked Chicken Parmesan with Ricotta and Spinach

Chicken parmesan with a special twist! Hidden beneath the traditional mozzarella is a slathering of ricotta cheese peppered with ribbons of baby spinach. An element of surprise to perk up this Italian American comfort food classic…. 

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40 Cloves of Garlic Spaghetti

Whole garlic cloves are caramelized stove-top in an olive oil and butter bath until they turn a gorgeous shade of warm, golden brown all the way through to their very centers. The cloves are briefly simmered in tomato sauce then tossed with spaghetti and fresh basil before being served with Romano cheese…. 

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Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Spaghetti Squash

Last winter was the first time I can remember ever eating Spaghetti squash. Mom and Dad both said they didn’t like it which is probably why I don’t have any memories of eating it. I’ve heard a lot of people claim that it tastes just like spaghetti. But I disagree. It’s a healthy and delicious alternative and it mimics spaghetti strands. But that’s as far as the similarities go. What it lacks is taste. What it has is texture. When cooked to ‘al dente’ it is firmer than spaghetti and kind of ‘pops’ between your teeth. What this also means is if you want your family to eat it you have to really jazz it up with flavors they like in order to give it universal appeal.

This is a really simple and quick sauce that is just bursting with the flavors of sunshine. Sauteed garlic and lemon peel are combined with olive oil, fresh lemon juice, a bit of butter, and fresh, peppery basil to make a bright and zesty sauce. A generous amount of Ricotta is spooned over the top – the icing on the cake and the key to really putting this over the top. I promise your family will eat their veggies and love them! Now that I’ve discovered spaghetti squash I can’t imagine not eating it on a steady basis when it’s in season. It makes the perfect side dish for just about any kind of meat, although I could eat it all on its own and be satisfied. As for Mom and Dad? They like it now!

Spaghetti Squash

This is truly one of nature’s wonders. A squash that starts it’s life looking like any other squash on the block but with a secret. I wonder which came first? Spaghetti squash, the vegetable, or spaghetti noodles, the grain?

Spaghetti Squash

Spaghetti Squash w/ Lemon Garlic Sauce & Ricotta
(by Reeni)

1 Spaghetti Squash, about 4 pounds
4 cloves Garlic, minced
1/3 cup Olive Oil
1 teaspoon Lemon Peel
1/3 cup Lemon Juice
Sea Salt and Fresh Pepper
2 tablespoons Butter
2 tablespoons Fresh Basil, chopped
1 cup Ricotta Cheese
Parmesan, fresh grated for serving

Preheat oven to 375.

Slice the squash in half lengthwise. Place cut side down in a baking dish. Fill with water about 1/2 way up the side of the squash. Roast for about 45 minutes to an hour or until squash is tender. Check by poking it with a fork. Set aside and let cool for 5-10 minutes.

While the squash is cooling make the sauce. Saute the garlic in a tablespoon of olive oil over low heat until tender and fragrant. Add the lemon peel and saute for a minute or two. Add olive oil, lemon juice and season generously with salt and pepper. Whisk and bring to a simmer for 2 to 3 minutes. Add butter and bring back up to a simmer. Remove from heat. Whisk in basil. Taste and re-season if needed.

Use a spoon to scrape the seeds from the squash. Pull a fork through the squash lengthwise to shred the squash into strands. Leave the strands right in the squash as a serving vessel or remove to a large serving bowl.

Pour the lemon sauce evenly over the squash. Dollop the top with Ricotta. Serve with fresh Parmesan.

Printable Recipe

Spaghetti Squash

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Spaghetti and Meatballs

Spaghetti & Meatballs

On Top of Spaghetti
All covered with cheese,
I lost my poor meatball
When somebody sneezed.
It rolled off the table
And onto the floor,
And then my poor meatball
Rolled right out the door!

I always use a lot of Parmesan cheese on my spaghetti and meatballs, a habit I picked up when I was just a little girl. When I ate at my Grandparents I would use up all the Parmesan in their tiny glass shaker. Grandpa didn’t mind. He would always get me more. Sometimes it would take a long time. I used to wonder if he went all the way to Italy to get it for me. But what I didn’t know then I know now. He was freshly grating it and that takes time. Even if we were in the middle of eating he would get up and take the time and the trouble to get it for me. Grandpa serenaded me with the “On top of spaghetti song” all the time. It still plays in my head occasionally and as corny as it is I don’t mind, cause my Grandpa was the best.


Spaghetti and meatballs is another one of those all-time favorite classics. I can’t think of anything more joyful then sitting down to a plate piled high with twirly spaghetti and tender meatballs! When your in the moment nothing else matters but getting those elusive spaghetti strings to stay wrapped around your fork with just the perfect size bite of herb and garlic infused meatball. Only to pop said forkful into your mouth and forget about everything else while you savor the pure bliss that has found its way to your tongue. Pure and delicious comfort food.

Spaghetti & Meatballs

Spaghetti & Meatballs
(by Reeni)

1 cup crustless white bread/Italian bread, preferably stale, diced
Whole Milk
1 and 1/2 pounds beef/pork/veal mixture or an 80-85% Ground Beef
2 eggs, beaten
1/4 cup Italian seasoned bread crumbs
1/3 cup onion, diced small
5 cloves garlic, minced
2 tablespoons fresh Parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
Vegetable or Canola Oil, if frying

Place the diced bread crumbs in a small bowl and add enough milk to soak them thoroughly.

Preheat oven to 425 degrees.

In a large bowl add all of the ingredients except the vegetable oil including the bread crumbs and milk. Use a fork or your hands to combine thoroughly without over mixing.

Use your hands to form 2-inch (golfball) sized meatballs. Place on a baking sheet or large baking pan and bake for 15 minutes. If you prefer to fry them heat about 1/4 inch Canola oil in a large, deep, skillet over medium heat. Brown them on all sides in two or three batches being sure not to overcrowd the pan. Drain on paper towels.

While the meatballs are baking/frying get your sauce started.

1 large onion, diced
1 green pepper, julienned
2 tablespoons Olive Oil
5 cloves garlic, minced
1 can tomato paste
2 28 oz. can Crushed Tomatoes (like Tuttarosa)
1/2 cup water
2 tablespoons dried Italian Seasonings (We use a mix that has basil, oregano, thyme, marjoram and rosemary in it)
1 teaspoon dried sage
2 bay leaves
1/2 teaspoon salt (to start and more to taste)
¼ teaspoon black pepper (to start and more to taste)
1 teaspoon Sugar

In an extra-large stock pot sauté the onion and green pepper in Olive Oil until soft;
add garlic and sauté for two or three more minutes.

Add tomato paste. Stir it into the onion mixture and let it heat through. Add tomatoes, water, seasonings including bay leaves, salt, pepper and sugar.

Add the meatballs and simmer for at least 35-40 minutes(the longer, the better),
stirring occasionally and tasting to check the seasoning. Add salt/pepper and more
dried herbs if needed. You can also add a little more water if sauce seems too thick.
Remove bay leaves before serving.

Serve over spaghetti cooked to al dente sprinkled with fresh shredded Parmesan cheese.

Printable Recipe

Spaghetti & Meatballs

So if you like spaghetti
All covered with cheese
Hold on to your meatballs