Braciola is a classic Italian dish known as involtini or little bundles.
It is most commonly made with beef but depending on the region it can be veal, chicken or fish. You can grill, saute or simmer it.
The stuffing has many many variations.
I’ll list some at the end of the recipe.
Two long thin slices of beef top round London broil.
Your butcher can cut and pound them for you
1/2 Italian bread crumbs
1/4 cup grated Peccorino Romano cheese
1 clove garlic, mashed
1 TBLS fresh minced Italian parsley
drizzle of olive oil
Lay the beef slices out and drizzle with olive oil. Spread the garlic on them and then the balance of ingredients. Roll them half way and cut the meat in two. Secure the roll with a few toothpicks on each side and the center if needed. Continue to roll the other half of the beef and repeat securing them.
**Saute in olive oil and butter in a frying pan and then add a little red wine to simmer them maybe 10-15 minutes.
**Grill them for a few minutes on each side
**Add them to the tomato sauce you are preparing from my blog library
**sprinkle pine nuts
**add minced Pancetta or Proscuitto
**add a filet of anchovy
**add chopped hard boiled egg
Potato pancakes (Latkes) are a simple and tasty side dish. Easy to make and can be frozen to cook later. I like them with a little onion or chives.
Serve them with a good applesauce and sour cream or creme fraiche.
Ingredients; 2 large baking potatoes 2TBLS finely grated onion or snipped chives 1 extra-large egg, beaten
2 TBLS all-purpose flour
Peel the potatoes and grate them on a box grater or in food processor with the grating attachment. Wrap the grated potatoes in a paper towels and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a TBLS or two of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet. ***To make the clarified butter, slowly melt 4 TBLS butter in a small saucepan. Set it aside until the milk solids settle. Spoon off any solids that rise, then carefully pour off the golden liquid, discarding the milky part in the bottom of the pan.
This Tuscan Cannellini bean dip or spread is easy and fast to make. Using canned beans it can be ready in just minutes. Serve with a crusty Italian bread or crispy pitas.
Great to make ahead of time and serve as your holiday guests arrive or take along to a gathering.
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, crushed and minced
2 TBLS fresh lemon juice
1/3 cup extra virgin olive oil
2 TBLS fresh Italian parsley leaves, minced
Salt and pepper to taste
2 TBLS grated Parmesan cheese
Drain and thoroughly rinse the beans. Place all ingredients except the parsley in a food processor and puree. Stir in the minced parsley.
Serve at room temperature with crusty bread, pita or small cut raw veggies.
Recently I had the pleasure of visiting Orvieto in the Umbria region of Italy, just north of Rome. We had a pasta dish, Spaghetti with black truffles that was just exquisite.
Years ago I was introduced to one of the best all around Italian cooks and her cookbooks, Marcella Hazan. She tells the history of a recipe or a story. I checked and sure enough she has the truffle sauce recipe in her “More Classic Italian Cooking” book. It’s called “Spaghetti alla Nursina”. I’ve made a few alterations to it. She says “its an expensive dish that should be reserved for lovers since some pleasures are too keen to be shared!!” I have to agree with her.
Make a romantic dinner for your someone special.
2.5 to 3 oz black truffles, fresh is preferred but in brine is ok too(find it at an upscale grocer or on Amazon)
6 TBLS good quality fruity tasting extra virgin olive oil
1 large garlic clove peeled and crushed
2TSP anchovy paste
Salt to taste
8 oz spaghetti or like pasta cooked according to the package directions
a Sprinkle of good Parmesan cheese
If the truffles are fresh, clean them using a brush, rinse quickly and pat dry. If they are in brine drain them and pat them dry.
Grate the truffles using the fine grate side of a grater or micro plane to get a fine morsel texture.
Cook the pasta while….
In a frying pan on LOW heat add the oil and truffles stirring them for a few minutes. Add the garlic clove and anchovy paste. Stirring for about 5 more minutes. Drain the pasta and toss with the truffle sauce. Taste for salt and sprinkle the cheese and serve immediately.
Compliment with your favorite white Italian wine.
This Caponata eggplant appetizer originates from Sicily and is very popular. Serve it with bread or crackers as your holiday guests arrive.
Easy to make and if you follow my jam recipes for canning you can enjoy Caponata Sicilian Eggplant Appetizer all year long. Just keep the jars in the pantry, once opened refrigerate them.
4 cups cubed fresh eggplant, with the skin on
4 TBLS extra virgin olive oil
2 med onions, chopped
3-4 ribs of celery, cubed
1/4 cup capers, drained
2/3 cup pitted olives, green Sicilian are preferred
1 TBLS red wine vinegar
3-4 leaves sliced fresh basil
1 cup plum tomatoes, canned and rough chopped with their juice
Heat the oil in a pan large enough to accommodate all the ingredients. Saute the celery and onion until nearly soft but not brown. Add the eggplant a saute a few minutes more. Add all the other ingredients and simmer on low uncovered for about 45 minutes until the excess juices are nearly gone. Serve at room temperature. It can be store in the refrigerator for about 4 days. You can also can at this point with the mixture hot and going into hot boiled mason jars.
Serve with a crusty Italian or French bread.
I made this Vegetable Appetizer Platter to pick on before a family meal or its great to serve while guests arrive for a holiday get together.
It contains; Stuffed Zucchini, Stuffed Mushrooms and fried Yellow Squash. The zucchini and mushroom recipes are listed in the pantry. Below is the fried squash recipe.
1/2 cup or so combination vegetable oil and olive oil
2 yellow squash, sliced 1/4″ slices
1 egg, beaten
1 cup Italian bread crumbs
2 TBLS grated Parmesan or Romano cheese
dash of garlic powder, not salt
In a large non stick frying pan heat the oil to med/hot.
Combine the bread crumbs, garlic powder and cheese in a 1 gallon bag. Egg wash the squash and place it in the bag. Shake the bag until the squash is coated. Fry for 2-3 minutes on each side. Drain on a paper towel and serve warm. Serve as is or dip in your fav dressing.
This pasta dish is Tagliatelle with Zucchini and Broccoli Di Rapi.
That is the Italian broccoli known as di rape, rapi, or rapini.
This vegetarian dish is so delicious and nutritious.
Quick to make and serves a crowd or take along as I did today to a party.
6 TBLS extra virgin olive oil
1-2 cloves garlic, peeled and crushed
2 small zucchini, cut into 1/4 ” slices
1 1/2 cups chopped broccoli di rapi, fresh or frozen
3/4 cup grated Parmesan cheese
1 LB tagliatelle (white or green or mixed) cooked according to the pkg directions
6-8 fresh basil leaves, sliced
salt & crushed red pepper flakes
Broccoli; I like to use only the small stems, leaves and flowered part. Chop and steam the broccoli di rapi until tender. If frozen just steam 1 cup, set aside.
Begin cooking the pasta.
In a large skillet heat the oil and add the zucchini and broccoli di rapi and saute for about 5 minutes until soft but not mushy. Add the garlic and saute for about 1-2 minutes. Drain the pasta keeping one cup of the water and combine with the zucchini/broccoli mixture and half of the basil and toss. Add the reserved pasta water if it appears to be dry. Salt and pepper to taste. Sprinkle with remaining basil, Parmesan and serve.
This Mushrooms Sauteed with Marsala recipe is a great side dish.
I love it with steak, but it goes well with poultry too.
16oz pkg of fresh mushrooms, button or any type you like
1/2 cup Marsala wine
2 TBLS butter **
Dash of pepper
Clean the mushrooms. I say that because I like to rinse them and brush with a soft mushroom brush. I just can’t get over the grown in substance and not wash them. Some people like to just dust them off.
Slice them or leave them whole. Place the butter in a saute pan large enough to loosely fit the mushrooms. Saute the mushrooms on a fairly high heat until the juices come out and then absorb again. Add the Marsala wine and saute for a minute or two as the wine sizzles and deglazes the pan. Add pepper to taste and serve warm.
** replace the butter with olive oil to make this more heath friendly.
A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.
Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.
My Mom would make these broccoli patties with leftover broccoli. It’s a great nutritious and easy side dish. Something different to do with broccoli and so tasty. Be creative and change the cheese to cheddar, change the bread crumbs to plain and add your own spice selection if you like.
1 large head fresh broccoli or 1LB bag frozen chopped
1/2 cup Parmesan cheese
2 eggs, beaten
2 TBLS butter
1 cup Italian flavored bread crumbs
1 TSP garlic powder (not salt)
Pepper to taste
1/2 cup vegetable oil
Wash and cut up the broccoli into small pieces. Steam, do not boil in water until very soft.
In a large bowl mix together the broccoli, butter and cheese. Then add all the other ingredients, except the oil. Mix thoroughly and form into 4 inch or so patties. Heat the oil in a large frying pan and saute the patties on each side until very lightly brown. Serve warm.
Spaghetti squash is nutritious and can be a good substitute for pasta. By itself roasted spaghetti squash does not have much flavor so its important to use a sauce with it that has an abundance of flavor.
I like to make something similar to a Puttanesca sauce.
Rich with olives, capers, tomatoes and herbs.
1 whole spaghetti squash, cut in half lengthwise, seeds removed
3 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole plum tomatoes in juice or 6 plum tomatoes, diced
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2 TBLS drained capers
4 fresh basil leaves, chopped
Preheat the oven to 375.
Drizzle a little of the olive oil on the cut side of the squash.
Bake the squash in a roasting pan cut side down for about 45-55 minutes, unit a knife inserts easily. Set aside.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring. Pulse chop the tomatoes and their juice in a food processor or blender. Add to the frying pan and stir. Add the balance of ingredients and simmer for 10 minutes. Scrap the squash out of its skin and add it to the frying pan tomato mixture. Toss to mix.
Lightly grate Parmesan cheese over the top and serve.
Bloody Mary is a great brunch beverage with or without alcohol. Tasty and many variations. Make it as spicy as you like.
Here is my favorite recipe.
4 cups tomato juice (I prefer Sacramento)
2 celery stalks with leaves and extra for garnish
4-5 dashes of Tabasco sauce, adjust to your taste
1 TSP prepared horseradish, adjust to your taste
1/2 TSP celery salt
1 TBLS grated onion, Vidalia if it’s available
1 TBLS Worcester sauce
1 cup vodka (optional)
the juice of one whole lemon, extra for garnish
Spanish stuffed olives for garnish
Rub the rim of the glass with lemon and dip into a spicy dry seasoning such as Prudhommes Magic or Emerils spices, optional
Place all ingredients, except the garnish, into a blender and puree.
Pour into a tall glass with ice and garnish as desired.
This Broccoli Cranberry Slaw is a great summertime side dish. It easily compliments many dishes. Many supermarkets have the slaw mix already shredded and bagged, ready to go.
2 cups shredded broccoli stems
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced almonds
1/2 cup dried cranberries
1 TSP celery seeds
1 cup vanilla Greek yogurt
1-2 TBLS milk
Combine the ingredients together with one tablespoon of milk. Mix thoroughly.
Add the second tablespoon of milk if you like it a little less creamy.
Refrigerate for 1-2 hours before serving.
This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.
2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, use depends on your preference
Salt & pepper to taste
Mix the chicken with all other ingredients.
Chill and serve.
This stuffed zucchini recipe can be made with many different ingredients.
I used mushrooms, onion, tomato and bread crumbs. Just about anything can be used; peppers of any kind, sausage, ham, beef, olives, capers etc…..
4 long thin zucchini
2 TBLS butter or extra virgin olive oil
1/2 a small onion, chopped
4 oz fresh mushrooms, chopped
1 plum tomato, chopped
dash of garlic powder, not salt
Salt & pepper to taste
1 TBLS grated Romano cheese
2 TBLS bread crumbs, any kind you like
Preheat oven to 350.
Wash the zucchini thoroughly. Leaving the stem in tact make a “V” shaped cut in them and remove the cut zucchini. Use a small melon baller to make a canal in the zucchini.
Chop the removed zucchini and add it to the stuffing. In a frying pan add the butter/oil and the onion. Saute for a few minutes and then add all the other ingredients, except the bread crumbs. Stir and let simmer for 5 minutes or so. If you use salty ingredients you might not want to add salt. Add the bread crumbs, this will tighten up the stuffing from being too watery. Stuff the cooked mixture into the zucchini canal as pictured. Place in a covered baking dish and bake for about 30 minutes or until the zucchini are soft but not falling over and mushy.
If you have extra mushrooms and stuffing make stuffed mushrooms with it…
An assortment of tomatoes are in abundance in the summer months.
This Heirloom tomato recipe mixes all types of tomatoes.
I bought these from the local farmers market picked at their peak of flavor.
Fresh mozzarella is key also. It’s from my local market but the store brand BelGioioso is good too.
ingredients for Heirloom Tomato Mozzarella Salad
1 LB fresh mozzarella
1 LB Heirloom tomatoes, mixed types
2 TBLS extra virgin oil oil
4-6 fresh basil leaves, sliced
A bottle of Balsamic glaze, check the label to be sure it doesn’t have corn syrup
Salt and pepper to taste
Slice the tomatoes, mozzarella and basil. Mix and assemble in a dish. Pour the olive oil over them and add the salt and pepper. Decorate with the Balsamic glaze and the basil. Serve just slightly chilled with a good crusty slice of Italian bread.
Add a glass of wine and opera music and you could drift off into Italy!!
It seems like all the garden tomatoes come out at one time. This Tomato Tart recipe is a great way to use many of them. I served it as an appetizer.
Be sure to use Roma or plum type tomatoes. Regular slicing tomatoes have too much water in them.
One 16oz pkg frozen Phyllo dough (use one of the two rolls in the pkg) defrosted according to the box directions
6-8 Ripe plum tomatoes, sliced thin
6-8 Basil leaves, sliced thin
1 TSP Dried Oregano
1 TSP Garlic powder (not salt)
1 TBLS Dried or fresh Parsley, minced
2/3 cup Grated Parmesan cheese
2 TBLS Butter, melted
3 TBLS Extra virgin olive oil
Salt & Pepper to taste
Preheat the oven to 400. Place the parchment paper on a cookie sheet. Mix the butter and oil together. Unroll the phyllo dough and one sheet at a time brush the first 4 sheets with the butter/oil mixture stacking them on top of each other on the parchment paper lined pan. Keep a damp paper towel over the unused phyllo dough while you are putting together the sheets. Sprinkle the 5th sheet with about one third of the oregano, basil, garlic powder, parsley, cheese, salt and pepper to taste. Repeat brushing each layer of dough and repeat the sprinkle of spices when about 2 sheets remain. On the top/last sheet repeat the butter/oil and place the tomatoes over the entire dough area. Sprinkle with the remaining spices and cheese.
Bake for 25-35 minutes until the dough is lightly brown and the middle of the underside of the tart is a little firm. Cool slightly before cutting into squares to serve.
This is a green bean with tomato and potato one pan wonder.
Quick and fresh vegetables all together. Great for a family meal.
1 TBLS extra virgin olive oil
2 cloves garlic, chopped fine
1 LB fresh green beans, tips cut off
5 Plum tomatoes, rough diced
4 small red potatoes, cut into 1″ pieces
2-3 fresh basil leaves, rough cut
Salt & pepper
In a saute pan large enough to cover and hold all the ingredients. Saute the garlic in the oil for 2 minutes. Add the tomatoes, cover and cook 4 minutes. Add the green beans and potatoes, stir and cover on a low simmer for 10 minutes. Sprinkle with the basil and add salt & pepper to taste.
A fresh stuffed artichoke is intimidating to some, not only how to eat them but also how to cook them. Hopefully I will explain and picture the basics so you will try both. There are a few ways to cook artichokes. This one is stuffed.
Another is Roman style which steams them whole with lemon and oil, not stuffed.
They are truly a gourmet delight when prepared properly.
You can also use a crock pot for this recipe.
2 large fresh artichokes(the leaves will be tightly closed when fresh)
1 1/2 cups of Italian flavored bread crumbs
2 TBLS parsley, minced
2 TSP garlic powder, not salt
1/2 cup grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
Mix the bread crumbs, parsley, garlic powder and cheese together, set aside.
Wash the artichokes and cut off the stem at the base of the leaves (peel the stem and add it to the pot for cooking)and enough of the top to cut off the pointed ends of the first row of top leaves. Then with kitchen scissors trim just the tops of all the leaves. Rinse the inside leaves pulling them open while running them under water. Set the artichoke upright and sprinkle inside all the leaves and top with the bread crumb mixture. I use a grapefruit spoon as pictured, but any type will do.
Place the artichokes in a pot and pour some of the olive oil over each one. Fill the pot about 1/4 up the sides of the artichokes with water. Cover and simmer on low for 1.5 to 3 hours depending on the size of the artichoke. At this point you could use a crock pot.
They are done when the middle leaves pull out easily. Serve slightly warm or at room temperature with a lemon wedge if you like.
You eat them by pulling the leaves off and placing them in your mouth and scrapping the leave with your teeth as you pull them out of your mouth. Once all the leaves are off there is a center with a fuzzy top. Peel away the fuzz and what is left is called the heart. It is and well as the stem completely eatable and so tasty.
This fresh guacamole dip is easy and so nutritious. Great for company or a snack for the kids. Adjust the spiciness to your liking. You can use my short cut salsa or chop your own plum tomatoes, garlic, onion and cilantro.
4 x avocados, firm but giving when pressed
1 fresh lime
1/2 cup fresh store made salsa, any style/flavor you like
Tortillas, any variety of corn; white, yellow or blue
Slice the avocados in half lengthwise using the knife up against the pit from one side to the other . Holding each side twist and the avocado will come part easily. Do a chop motion with the knife into the pit and turn the knife and the pit will come out. Spoon or slice out the avocado flesh into a bowl. You can leave the flesh chunky or mashed, its your choice. Cut the lime in half and squeeze all the juice over the avocado. Add the salsa and mix. Use as much or as little of the Tabasco as you like. Serve immediately. Guacamole even with the lime juice in it will brown if left out too long. So make it just before you want to use it. Serve with fresh tortillas if you can get them or lightly salted super market type.
This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. Make it mild or spicy, your choice.
You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.
Carbonara is a legendary Roman pasta dish. This version, Spaghetti alla Carbonara di Zucchini, includes sauteed zucchini and is meatless, but every bit as delicious as the bacon version..
6 TBLS extra virgin olive oil
1 clove garlic, peeled and crushed
1LB small zucchini, cut into 1/4 ” slices
2 Xlarge eggs at room temperature
3/4 cup grated Parmesan cheese
1 LB spaghetti cooked according to the box directions
6-8 fresh basil leaves, sliced
salt & pepper
In a large skillet heat the oil and add the garlic and saute for about 1-2 minutes. Add the zucchini saute for about 15 minutes until soft but not mushy. Remove from the heat and discard the garlic. Set aside. Whisk the eggs with the Parmesan cheese until blended. Drain the pasta serving one cup of the water and combine with egg mixture tossing it to coat. Add the zucchini mixture and half of the basil and toss. Add the served pasta water if too dry. Salt and pepper to taste. Sprinkle with remaining basil and serve.
Some of the best tasting lobster is from Maine and the northeastern states. The waters up there are so cold even through the summer months that it has a profound effect on the lobster meat taste. SOOO sweet and succulent, even without dipping in butter. Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.
Maine style Lobster bake
4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them
Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.
** make this more health friendly and omit the butter and use fat free sour cream.
This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.
Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selection
1/2 cup canola oil mixed with half olive oil
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.
**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.
Instead of serving only butter with your dinner bread, try using my olive oil dipping sauce. This one is Italian style. But you can mix any herbs you like. If you have left over don’t throw it away. Use it to marinate boneless chicken or fish.
1/2 cup good quality extra virgin olive oil
1/2 clove mashed fresh garlic
1 TSP of each; dried basil, grated cheese such as Parmesan and dried parsley
Dash of each; dried oregano, red pepper flakes
Mix together at least an hour before serving.
Serve with a crusty warm bread.
I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.
**Omit the ham and lower the cream to make it truly health friendly