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Brown Butter & Sage

10/16/2020

 
  • 1 stick butter
  • 2 tbs garlic, minced
  • 1 tbs sage
  1. Cook butter and garlic until begins browning, stirring occasionally 
  2. Stir in sage, season, and stir over pasta

Parmesan Risotto

10/5/2020

 
Italian 
  • 1/2 lb arborio rice
  • 2 tbs olive oil
  • 2 tbs yellow onion, minced
  • 1/2 tbs thyme
  • 1/2 tbs garlic, minced
  • 1/2 tbs parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 qt chicken stock
  • 1/2 cup parmesan
  1. Saute all ingredients except rice, stock, and cheese until lightly browned
  2. Mix in rice and stir for 1 minute
  3. Stir in 3/4 qt of stock and cook until mostly absorbed
  4. Add 1/2 qt of stock and cook until al dente and loose
  5. Add more liquid if needed and stir in cheese
  6. Risotto should be a bit gummy and hold together in a loose ball

Chicken Marsala

6/5/2020

 
Italian
  • 4 pieces pounded chicken breast
  • seasoned flour
  • 4 oz olive oil
  • 1 package mushrooms, sliced
  • 8 oz Marsala wine
  • ​1 tbs garlic, minced
  • 2 tsp basil
  • 8 oz beef stock
  • 1/3 cup walnuts, halved or chopped
  • 1 stick butter, softened 
  1. Dredge chicken in seasoning and lay away into hot oil
  2. Brown for 1 1/2 minutes on one side and 1 minute on the other
  3. Add mushrooms - pull meat on top
  4. Deglaze with wine
  5. Add garlic, basil, stock, walnuts, season
  6. Stir in butter and serve sauce over chicken with noodles or gnocchi 

Aliceann's Tomato Cream Sauce

5/29/2020

 
I started cooking this a few years ago by combining a bunch of recipes from the internet.  The first time I accidentally made a whole gallon - luckily I've gotten it more manageable and gained a friend, Jimmy, by feeding him large amounts of pasta sauce.
  • olive oil
  • onion, diced
  • 3 tbs garlic, minced
  • 2 bell peppers, diced (optional)
  • 1 pack mushrooms, diced (optional)
  • 14-28 oz can diced/whole plum tomatoes
  • small can tomato paste
  • 1 cup chicken broth
  • ​salt & pepper
  • white pepper
  • parsley
  • 1 cup heavy cream
  • basil (a lot)
  • 1 cup Parmesan
  • spinach
  • butter

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Mediterranean Pasta

5/12/2020

 
  • 1 can garbanzo beans
  • olive oil
  • salt & pepper
  • 3 tbs olive oil
  • 3 tbs garlic
  • 1 onion, chopped
  • 4 oz chicken stock
  • 4 oz dry white wine
  • 1 lemon, squeezed
  • 1 can or 4 tomatoes, diced
  • ​1/4 tsp oregano
  • 1/4 tsp parsley
  • 1/4 tsp basil
  • ​pasta, whole wheat
  • mushrooms (optional)
  • broccoli (optional)
  • 3 cups spinach
  • 1/2 cup feta cheese
  1. Coat garbanzo beans in oil, salt, and pepper and bake for 15 minutes.
  2. Heat olive oil in a large pot over medium high heat.
  3. Add garlic and onion to pan; cook until garlic is brown and onion translucent.
  4. Add liquids, tomatoes, and seasoning to pot.  Stir
  5. Submerge noodles and boil; simmer until cooked.
  6. Add any other desired vegetables.
  7. Stir in spinach, garbanzo beans, and feta.

Added chicken in these pictures for our foster boys.

Meatballs

5/11/2020

 
  • ​1 lb ground italian sausage
  • 1 lb ground beef
  • 2 oz milk
  • 2 oz red wine
  • 2 eggs
  • 1 cup Italian style bread crumbs
  • 1 1/2 tsp garlic
  • 1 tsp Parsley
  • ​Basil
  • 1 tsp Black pepper
  • 1 tbs salt
  • 1 tsp Oregano
  • 1 tsp tarragon
  • 1 tsp paprika
  • 1/4 yellow onion, minced
  • Parmesan cheese
  1. Combine all ingredients and form into 2-3 oz balls
  2. (optional) form balls around mozzarella
  3. Sear in cast iron before baking alone or covered in marinara at 350, at least 30 min

Chicken Parmesan

4/24/2020

 
  • 4 chicken breasts
  • seasoned flour
  • beer batter
  • seasoned panko breadcrumbs
  • ​olive oil
  • marinara sauce
  • provolone cheese
  • mozzarella (optional)
Italian 
  1. Mash chicken to 1/2 inch thickness.  Cover in seasoned flour, then beer batter, then bread crumbs. 
  2. Fry in large skillet with oil until light brown on both sides.  
  3. Remove and cool on paper towels.
  4. Fill pan with marinara sauce and place chicken on top. 
  5. Cover chicken with parmesan.
  6. Bake at 400 degrees until cheese is lightly browned.
  7. Serve with pasta.

Naples Sauces

4/23/2020

 
It's been a year since Naple's closed, and I was DEVASTATED.  It was our favorite restaurant and where we went for most birthdays, anniversaries, and other celebrations.  So, of course, I bought their cookbook!

All the prep recipes are for an impressive amount of food, so I've had to scale everything a LOT.  These are the scaled recipes for Marinara and Alfredo sauces.

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Chicken Saltimbocca

4/11/2020

 
Italian
  • 4 chicken breasts
  • seasoned flour
  • oil
  • 4 slices prosciutto
  • 1 tbs sage
  • 4 slices provolone
  • ​8 - 12 oz dry white wine
  • 3 tbs garlic
  • 1/2 lemon, juiced
  • 8 oz beef stock
  • salt & pepper
  • stick butter
  1. Pound chicken to 1/2 inch thickness and dredge in seasoned flour
  2. Brown in oil for 1 1/2 minutes on one side and 1 minute on the other.
  3. Place prosciutto and sage on top half and provolone on the other to sandwich meats
  4. Deglaze with wine
  5. add garlic, lemon juice, and stock
  6. Salt and pepper to taste
  7. Stir in butter
  8. Place meat on plates and pour sauce over
  9. Serve with gnocchi cakes (or pasta)
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