This is a classic chicken recipe inspired by bruschetta. Using chicken breasts or cutlets, a mixture of mayonnaise and parmesan is smeared over top and dusted with seasoned bread crumbs. It bakes up crispy and crusty on the outside and traps all the juices inside making for a tender piece of chicken.
When you get an overwhelming craving for lasagna but don’t have the time or energy to put together a casserole – do the next, best thing and reach for your soup pot! Sausage Lasagna Soup holds all the traditional flavors dear to my heart with hunks of sausage, zig-zaggy noodles, ricotta, mozzarella and parmesan cheese swimming in an Italian-seasoned tomato broth. An immensely satisfying, deconstructed… [Read more]
Swiss steaks are tough cuts of beef slowly braised in tomatoes until they are fork tender and melt in your mouth. Round steaks are traditionally used or cube steaks; a round steak run through a tenderizing machine (“swissed”) by the butcher. Here I used round steaks that I tenderized myself by piercing deeply all over with a fork.
Pasta Puttanesca has a dark and murky past! It’s said to have origins with Italian “ladies of the night” who used the pungent aroma to lure men into their lair. The story goes on to say they were too busy to shop for fresh ingredients or spend a lot time cooking. The result was a quick dish made exclusively from pantry ingredients.
A fresh and simple recipe for a savory tomato tart with Parmesan cheese, basil and bacon corn pesto. The bacon corn pesto I used was leftover from the pasta dish I posted yesterday and is entirely optional. The tart itself is very versatile. Personalize it however you like. You can add a little goat cheese, feta or even mozzarella. A basil pesto would be delicious… [Read more]
A rustic Italian-style flatbread recipe using garden fresh tomatoes and fragrant rosemary. The tomatoes give it a fresh pop of flavor that’s savory, salty and sweet all at the same delicious time. While it’s golden and crispy on the outside it’s soft, tender and fluffy on the inside. Focaccia bread has never let me down. It’s one of the most versatile recipes I know. I… [Read more]
Pasta alla Formiana is a recipe where the pasta cooks right in the sauce while it bakes, encompassed in fresh tomatoes and seasoned with inordinate amounts of oregano. To truly revel in this dish a deep love for tomatoes and oregano is an absolute requirement. I love this recipe on so many levels! You don’t have to cook the pasta ahead of time. It only… [Read more]
This is a Greek inspired recipe for Chicken Rollatini stuffed with Feta cheese and olives. It’s served over a warm Israeli couscous tossed with onion, garlic, grape tomatoes, cucumber and more olives. A lemon and oil dressing called Ladolemono ties them together and brightens up the entire dish.The dish is a layering of Greek flavors that begins with the chicken. It is marinated in lemon,… [Read more]