Chicken Parmesan

1/3 cup grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups tomato-basil pasta sauce (bottled, fat free)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Calories 308 Fat:10.4g Protein:35.9g Carbohydrate:16.2g Fiber:1.8g Cholesterol: 88mg Iron: 2.3mg Sodium: 808mg Calcium: 249mg

Chicken Saltimbocca

4 skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and pepper
8 large sage leaves
4 thin slices prosciutto
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Lentil Soup or Skillet

2 tablespoons olive oil

2 medium onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper

1 (14 1/2-ounce) can diced tomatoes

1 pound lentils (approximately 1 1/4 cups)

12 cups low-salt chicken broth

1 cup shredded Parmesan

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. Sprinkle with the Parmesan.

Another alternative is to follow instructions as above, but use less broth and serve as a skillet. A tasty addition is sprinkling crumbled bacon bits on top

Eggplant Rollatini

Eggplant is one of my favorite things to eat! This pic shows the skin on, but I always peel mine.

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts (optional)
20 basil leaves, chopped
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, see my Marinara sauce

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Brush or rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan with a generous amount of veggie spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Veggie Lasagne

1 zucchini (diced)

1 16 ounce bag fresh spinach

1 bunch broccoli (chopped)

1 small onion (diced)

5 large tomatoes (peeled, seeded, chopped)

1 clove garlic (minced)

1/2 16 ounce can black olives (diced)

1 egg

 2 lb container Ricotta cheese

12 ounce bag Mozzarella cheese

1/2 cup Parmesan cheese

1/2 cup olive oil

1/8 tsp of each: salt, pepper, oregano, basil

1 box lasagna noodles

Heat oven to 350 degrees. In a sauce pan, bring 5 cups of water to boil. Add spinach and boil for 10 mins. Drain and set aside.

In a large skillet heat oil over low/medium heat. Add zucchini, broccoli, onion, garlic, tomatoes and olives, and saute for approx 10 mins. Remove from heat and add spinach and seasonings to veggie mix. 

In a large bowl, mix egg, ricotta, mozzarella and Parmesan. In a large sauce pan, bring 3 quarts of water to a boil and cook lasagna noodles, drain and run under cold water until cooled. In a large pyrex dish, ladle some sauce to bottom of pan. Layer noodles, then layer mix of veggies, mix of cheeses, then lasagne noodles. Should yield 2 or 3 layers. Cover and bake for 45-50 mins. Allow to cool for about 15 mins before serving.

Pesto Sauce

I prefer this with 1/2 spinach and 1/2 basil, to lighten the flavor.

4 garlic cloves (minced)

2 cups fresh basil leaves (chopped)

2/3 cup Pine nuts

1 1/2 cups Parmesan cheese

1 1/2 cups olive oil

Place garlic, basil, parsley, pine nuts and Parm in a blender. Blend at medium speed for approximately 2 minutes. Continue blending on a low speed, while adding oil slowly until smooth. The consistency will be somewhat pasty. Since the sauce is not heated, serve over hot pasta.

Pasta e Fagioli (Macaroni & Beans)

tomato sauce

pepperoni, diced up into bite sizes
1 15-ounce can cannellini beans (white kidney beans), rinsed, drained
Salt and pepper
8 ounces ditalini pasta (small tubes)
Grated Parmesan

Cook pasta, add beans, pepperoni and tomato sauce, cook until heated through, about 5 minutes. Season with parmesan. So easy and delicious!

Italian Wedding Soup

1 bunch escarole (chopped)

1 cup carrots (chopped)

2 49 ounce cans chicken broth

1 49 ounce can water

1/2 lb ground beef

1 egg (slightly beaten)

1/2 cup Italian bread crumbs

1/4 cup Parmesan cheese

salt and pepper to taste

1/4 cup Parmesan cheese to garnish

In a large sauce pan, bring chicken broth and water to a boil. Add escarole and carrots, and reduce heat to medium. Allow to simmer approx. 15 mins. Mix ground beef, egg, bread crumbs, 1/4 cup Parm and salt and pepper until blended. For into small meatballs and throw into the soup. Allow to simmer for 20-25 minutes. Serve with crusty Italian bread and remaining Parm. 

Minestrone Soup

2 potatoes (peeled & cubed)
1 medium onion (diced)

2 garlic cloves (minced)
1 zucchini (peeled & diced)
2 carrots (peeled & diced)
2 large tomatoes (peeled, seeded & diced)
2 16 oz can chicken broth
1 16 oz can water
1 12 oz can kidney beans (drained)
1/2 cup olive oil
1 cup ditalini or mini shells pasta
1 tbsp parsley
1 tsp oregano
1/2 tsp pepper
salt to taste

In a large pan, heat olive oil over low heat. Saute onion and garlic until soft. Combine remaining ingredients (except pasta), and simmer on medium heat for approximately 45 mins. Keep covered, stirring occasionally. Cook pasta according to box directions, drain and add to soup about 5 minutes before soup is done. Serve with Italian bread and freshly grated Parmesan or Romano cheese.

Alfredo Sauce

2 sticks unsalted butter
1 - 1 1/2 c heavy cream
1/4 - 1/2 cup freshly grated Parmesan cheese
2 cloves garlic
fresh flat leaf parsley

Melt butter in saucepan, add garlic and let cook. Whisk in cream, allow liquid to get hot, and gradually whisk in cheese over low heat. Let sit for a few minutes to allow to thicken.

Serve over fresh fettuccine, which holds the sauce's thickness best.

Macaroon Cookies

1/3 c butter, softened
1 package cream cheese (8 oz) softened
3/4 c sugar
1 egg yolk
2 tsp orange juice
1 tsp almond extract
1 1/4 c flour
2 tsp baking powder
1/4 tsp salt
3 3/4 c shredded coconut (10 0z package) I prefer Mounds
melted semi-sweet or milk chocolate (optional, see last note)

Beat butter, cream cheese and sugar in a large bowl until well blended; add egg yolk, orange juice and almond extract. Stir together flour, baking powder and salt, gradually add the butter mixture, beating until well blended. Stir in 3 c coconut. Cover and refrigerate 1 hour or until firm enough to handle.

Heat over to 350. Shape dough into 1 inch balls; rolling remaining 3/4 c coconut. Place on ungreased cookie sheet.

Bake 10-12 mins or until lightly browned. Cool 1 minute. Remove from cookie sheet and place on cooling rack. Yields about 3.5 dozen. Another option: roll in chocolate rather than remaining coconut.

Mama Jo's Amazing Cheesecake

This is the richest, most delicious cheesecake ever, and not just because it's my moms :o)

4 packages of cream cheese (8 oz each)
32 oz sour cream
2 cups sugar
6 eggs
1 tsp vanilla

Preheat oven 350

Beat cream cheese really well. Add sugar and mix until blended. Add sour cream, 1 egg at a time, vanilla.

Mom uses the graham cracker crust recipe on the box. Press into sides of spring pan, bake 8 mins, remove from oven and let cool about 10 mins. Pour cream cheese mix into pan. Bake 45-55 mins. Turn oven off and let sit in oven for another 45 mins. Remove, cool completely in fridge overnight before serving.

The Classic Bruscetta

Traditional Italian Style
serve cold in the summer time, hot in the winter

12-14 ripe plum tomatoes (about 1 3/4 lbs)
2 tbsp minced garlic
2 tbsp minced shallots or red onion
1 cup fresh basil leaves
1 tsp lemon juice (optional)
salt and fresh ground pepper to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices of peasant or Italian bread
mozzarella (optional) preheat over to 350 if serving warm

Cut the tomatoes into 1/4 inch dices and place in a bowl. Toss with mined garlic and shallots. Chop the basil coarsely and add to the tomatoes, along with lemon juice, s&p and 1/3 cup oil. Set aside.

Over low to medium heat, heat 1/4 cup oil in a small skillet. Saute the slivered garlic until golden, 2-3 mins. Discard garlic and reserve oil.

Toast the bread and cut each slice in 1/2. Arrange slices on platter. Brush the garlic flavored oil over each slice, spoon the tomato mixture (should be room temp) over the bread and serve immediately. Optional: add mozzarella on top and melt to serve hot.

Mama Jo's Guacamole Dip

Fresh always beats store-bought

2 ripe avocados, halved and pitted
4 tsp fresh lemon juice
1 large ripe plum tomato, seeded and chopped
1 tbsp chopped red onion
salt and pepper to taste
dash of tabasco sauce

Scoop avocado in bowl, add lemon juice and coarsely mash. Using a fork, gently mix the tomato, onion, s&p and tabasco. Serve within an hour or two at room temp. About 1 1/2 cups. Serve with tortilla or pita chips.

Aunt Mazie's Zucchini Bread

When sharing around my office, the comments made me realize that Aunt Mazie's recipe is much different than the typical bread. More cake than bread like, it's really moist, sweet, and the nuts add a nice texture. The cinnamon and nutmeg flavors make it perfect for the Autumn season ~ my favorite time of year.

2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 teaspoons baking soda
3 eggs
3/4 cup canola oil
1 teaspoons vanilla extract
1 1/2 cups sugar
2 cups shredded zucchini
1 cup coarsely chopped walnuts
3 dashes nutmeg

Preheat oven to 350° and spray 2 loaf pans. Squeeze all excess water from shredded zucchini by ringing with a kitchen towel.

Beat eggs until frothy. Add vanilla, zucchini, and oil in a large bowl. Blend in remaining ingredients, stirring until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Manast

Very healthy and so delicious...one of my favorites

4-6 bunches of Escarole

2 cans of cannellini beans (optional)

4 sticks pepperoni, chopped into bite-sizes (or buy at the deli counter, about a pound)

2 smoked ham hocks

1 head cabbage

2 cubes of chicken Bouillon

Wash the escarole very well (its very sandy; most of the time I soak in a large bowl of water, then rinse). Chop off bottoms of escarole and tear into pieces. Chop cabbage. Fill water half way in large stock pot; the greens and cabbage create much more stock. Add all ingredients (escarole last) to pot, except beans. The cabbage takes a bit longer than the escarole. In the pot I use, I can't fit everything, so I add the escarole gradually. It really shrinks up. Cook on medium for about 45 mins - 1 hour depending on amount of greens. Add beans during last 15 minutes, just to heat up. Leave the ham hocks in for flavor as you store, or if serving all immediately, discard.

A non-soup version of this recipe is to fry escarole and beans in olive oil and a little chicken stock. This style traditionally doesn't include the other elements (cabbage, pepperoni, and ham hock isn't necessary)

Fusco/Monaco Family Meatballs & Marinara Sauce

Fusco is my grandmother's maiden name; Monaco is my mom's. She started her reputable cooking career at 9 years old, scaling and cleaning fish her father brought home. I wasn't even cooking when I was 19...but have managed to pick up mom's techniques from years of observing as I stuff my face. Everything was already cooked by the time I woke up; I can't help that she wakes up at 5AM and can't sit still.

Waking up every Sunday morning to the aroma of fresh meatballs cooling on the kitchen counter and marinara sauce simmering on the stove greeted me when I lived at home. The tradition continues in mom's kitchen and macaroni is always on the menu all day long, every Sunday.

Meatballs for breakfast might sound like a bit much first thing in the AM...but I could never resist once I caught the scent as I headed downstairs. Grab a slice of Italian bread, dip in sauce, and eat with a meatball. Breakfast is served, Mama Jo style.

olive oil
3 large cans contadina crushed tomatoes
1 large can of contadina tomato sauce
1 medium onion
6 cloves garlic
2 short beef ribs
2 country style pork ribs
3 pieces hot sausage
5 raw meatballs
7 basil leaves
oregano
parsley

In large sauce pan, coat bottom with olive oil (about 1/4 cup). Place all onion and meat (except meatballs) on medium heat. Add garlic after meat is browned, let cook until garlic is almost brown. Pour cans of tomatoes into pan along with 1 can full of water. Cook 2-3 hours. When sauce begins to simmer, add meatballs and keep on medium-low heat, a slight bubble/simmer. The longer and slower, the better it tastes. Add parsely, basil and oregano 15 mins before serving.

Mama Jo says: this is a good size sauce, but when using meat, it soaks it up. Most Sundays, mom uses 3 beef ribs and 4 hot sausage OR 2 pork ribs. The trick is to balance the pork and beef.

The first 5 ingredients is a marinara sauce and can cook 1 1/2 - 2 hours without meat.

2 lbs ground beef
1 - 2 eggs
2 tsp salt
1 tsp pepper
2-3 cloves finely chopped garlic
1/2 tsp basil
1/2 tsp parsley
1/4 tsp oregano
OR use Italian Seasons packet to include all above spices
5-6 frazelles or hard Italian bread (frazelles can be found at Italian markets)

Soak frazelles in water until completely drenched and break up into chunks. Squeeze to release most water. Mix meat, seasonings and eggs. Start with 1 egg, mix with hands, mixture should be moist. Add frazelles gradually, keeping mix on the moist side. If too dry, add 2nd egg. Roll about 5 larger meatballs and add into sauce. Let them cook with sauce for about 2 hours or more. Roll other meatballs and bake at 350 for 30 mins.

Tip: to test seasoning, throw a small bit of meat into frying pan and taste.

Mama Jo's Pizza Dough

Great for traditional pizza or fried dough

Preheat oven to 400

1 package active dry yeast
1 1/2 cup warm water
4 cups all purpose flour
1 tsp salt
1 tbs sugar
2 tbs olive oil

Mix yeast with warm water and sugar. Let stand without stirring for 5 mins.

In a separate bowl, mix flour and salt.

Add olive oil to yeast mixture, then add flour mix. Knead for 10 mins.

Place dough in lightly oiled bowl , turning to coat. Cover with a damp cloth and let rise for 2 hours in a warm place.

Punch dough down and divide into 2 balls, pinching the bottoms closed to keep air out. Cover with plastic wrap and let rise another hour in warm place. Sprinkle a little cornmeal on 2 oiled 14 inch pans. Pat and stretch dough, brush with oil, and top with favorite toppings.
Bake in 400 oven 25-30 mins or until golden brown. Cook dough on pizza stone for 5 mins before adding toppings. Or fry dough in veggie oil and serve with marinara sauce or powdered sugar