This Italian sandwich was typical growing up in an Italian household.
So many different ways to make it, but I’m giving you this Italian sandwich on ciabatta bread as my favorite.
One 10″ – 12″ fresh Ciabatta bread (found in the better markets)
2 TBLS Pesto (jarred or grind garlic, fresh basil, olive oil, 1 TBLS grated Parmesan and a few pine nuts to make your own)
One medium jar red/yellow roasted peppers, rinsed
8oz fresh Mozzarella, sliced
1/4-1/2 LB Sicilian salami, sliced very thin
Cut the bread in half long ways. Brush both pieces with the pesto. Layer the balance of the ingredients to your desired thickness. Cover with the other half of bread and slice into 4 pieces.
Enjoy with a good glass of wine or an Italian soda.
In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Having a party or need a take along to a party. Try my Sausage, Peppers, Onions w/Potatoes recipe. A party dish of sausage and peppers feeds a crowd and there is never any left overs so that’s proof it’s tasty!!
It’s apple season in the USA. This tasty Apple butter roasted pork loin is moist and has a great crispy crust when done. The smell of it roasting says Fall all on it’s own.
2LBS pork roast
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar, light or dark
2 TBLS water
1/4 TSP cinnamon
1/4 TSP ground ginger
Dash of ground cloves
Preheat oven to 350. Place pork loin in a baking dish, pour the apple juice over it and cover. Bake for 1 hour. Mix together the rest of the ingredients. Remove the roast from the oven and spread the apple butter mixture over the roast and cover. Bake for an additional 1.5-2 hours or until tender.
This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1/2 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/3 cup of water
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.
This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.
2 cups dry navy beans, soaked the night before in 4 cups of water
1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.
While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.
1 cup white long grain rice
2 cups chicken or seafood stock
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB of chopped; raw shrimp and Cajun sausage or cooked white meat chicken or combine all 3 to equal a pound.
In a large frying pan heat the oil and saute the onion and bell pepper until soft. Add the garlic for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.
This Pork Tenderloin roast dish slices like butter and the veggies compliment it perfectly.
2-2.5 LBS pork tenderloin roast (try not to get the one that is injected with salt solution)
1 TBLS olive oil
1 TSP garlic powder
1 TSP onion powder
1/2 TSP paprika
Kosher salt and pepper to taste
Combine the above and rub the roast with it, set in a roasting pan.
Preheat oven to 375.
Peel and cut the below into 2″ pieces and toss with 1 TBLS olive oil.
2-3 large carrots
2 med sweet potatoes
2 large parsnips
Place in roasting pan with pork and roast in oven for about 45 minutes to 1 hour or until pork is cooked as desired. Pork can be med pink in center now instead of cooking it through. It’s your choice. If the veggies are still too hard just remove the pork and continue roasting the veggies.
Let the roast rest for about 15 minutes before slicing.
Cajun gumbo Ingredients:
4 stalks celery, sliced
1 med onion, diced
1 red bell pepper, diced
2 TBLS veggie oil
2 TBLS Chef Paul’s Magic salt free all purpose seasoning, a short blue can in the spice aisle
1 14.5oz can stewed tomatoes, chopped
1 bay leaf
2 12oz-14oz cans chicken broth, low sodium is best
1 LB pkg frozen sliced okra
2 halves boneless chicken breasts, cubed
2 links Cajun style andouille sausage, sliced, it’s usually near the hot dogs and bacon in your supermarket
12oz pkg frozen crawfish tail meat (if not available use fresh lump crab meat)
1 LB raw shrimp, peeled and devined, tails can be left on
Saute the celery, onion and pepper in the oil in a large frying pan. Add the Chef Paul’s seasoning and stir. Add the tomatoes, chicken broth, bay leaf and okra. Bring it to a simmer. Add the chicken and sausage. Continue to simmer for about 10 minutes. Add the crawfish meat and shrimp and simmer for 4-5 minutes. Serve in a bowl alone for a lower carb option or over the rice of your choice.
This Meatloaf recipe is the old red sauce standard. Comfort food !!
1 LB ground veal, pork and beef mix (you can use only 90% lean beef if the meat trio is unavailable)
1 cup bread crumbs or diced stale bread (you can also use flavored breads crumbs if you like)
3 XLrg eggs, beaten
16oz can tomato sauce
¼ cup parmesan cheese
1 med onion, diced and sauteed with a little olive oil
1 TBLS parsley, chopped
Salt and pepper to taste
Mix all together except for half of the tomato sauce. Place in a baking dish and form into a loaf.
Pour the remaining tomato sauce over the top. Bake at 350 for 45 minutes to 1 hour.
The Broccoli Rabe with Italian Sausage and potatoes recipe is an old style way of making this Italian broccoli dish. Some stores call it “Rapini”.
6 Italian sausage links
2 heads of broccoli rabe, washed and bottom stems trimmed
4 cloves, garlic, mashed
3 TBLS olive oil
3 Red or Yukon gold potatoes, peeled and cubed
Wash and trim the broccoli and steam it for about 10 minutes. Drain and set aside. Roast the sausage in the oven on 400 for 15-20 minutes or grill them until just cooked though. Slice the sausage links into 3 pieces each.
In a large frying pan add the oil and sauté the potatoes until just tender. Add the garlic and saute for a minute or two. Add the broccoli and sausage, simmer covered for 15 minutes, turning often.
This Pork Chop recipe is best made with fresh herbs.
4 rib cut pork chops, ¼” with bone
3 TBLS olive oil
2 Med onions, sliced
2 cloves garlic, mashed
½ cup red wine vinegar
½ cup sliced hot cherry peppers
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves
In a large frying pan brown the chops over a med-high heat in the oil with onions on top.
Add the garlic and saute a few minutes. Reduce the heat and add the balance of ingredients and cover to simmer 15-20 minutes. Remove the cover and turn the heat up to brown a little more if needed.
A tasty Grilled Smoked Pork Chops recipe and a fast meal after working all day.
4-6 Smoked pork chops ( found in most supermarkets)
¼ cup real maple syrup
Dash of each; cinnamon, nutmeg, orange juice and vanilla
Place all but the chops in a sauce pan and bring to a boil for a few minutes. Brush the mixture on the chops and place on the grill. Grill for 5-10 minutes, just until grill marks are on both sides while you continue to brush with the sauce.
Serve with you favorite side items.
1 rack of baby back pork ribs
½ cup brown sugar
½ cup molasses
¼ cup any type BBQ sauce
½ cup ketchup
2 TBLS spicy mustard
½ cup any type cola soda
Mix together all except the ribs in a pot and simmer just 5 mins or so until bubbly and melted. Brush ½ the mixture on both sides of the ribs and place them in a roasting pan (cut the rack in half to fit if you need to). Cover with foil and bake at 375 for 1 ½ – 2 hours. Place ribs on the grill and brush with remaining sugar mix and brown to your liking. If you don’t want to grill you can finish them in the oven broiler.
One pan and one hour later you have a Baked Pork Chop Dinner with easy clean up!!
2 thick cut pork chops, bone in, center cut or rib cut
2/3 cup Italian flavored bread crumbs
1 egg, beaten
1/4 cup grated Parmesano cheese
Dash of each; dried basil, oregano, parsley, garlic powder
Directions for the pork chops:
Preheat oven to 400.
Line a baking tray with foil big enough to accommodate the chops and potatoes.
Combine all of the above except for the pork & egg. Coat the pork chops in the egg and toss into the bread crumb mixture completely coating them. Place them on the baking tray.
Wash 2 sweet potatoes and place them on the baking tray.
Wash 2 apples, core the center and sprinkle with cinnamon and a few raisins. Place them in a foil cupcake liner or a small piece of foil shaped like a cup to hold them. Place them on the baking tray.
You can steam broccoli or roast it. Toss it with a little olive oil and add to the baking tray the last 15 mins.
A great summer cook out dish and easy to bring along to feed many.
5 large red or Yukon gold potatoes
8 Italian sausage links
4 colored bell peppers cut into strips
2 large sweet onions sliced
Dash of red pepper flakes
Salt to taste
Peel potatoes and cut into 1 inch cubes. Place them in a baking pan large enough to hold the sausage too. Toss with 2 TBLS olive oil and bake at 375 for 40 min. Grill sausage until browned and slice each link into three pieces and add to potatoes the last 15 mins of baking. Sautee the onions & peppers with 3 TBLS olive oil. You can leave the pepper-onions on the side or toss all together and serve.
Smoked Ham, any style, whole, half or spiral cut
1 can of ginger ale
Lrg can of pineapple rings
Small jar maraschino cherries
10 whole cloves
Place the ham on its side in a large roasting pan (spirals go cut side down).
Score with a knife ( not spiral) in a tic-tac-toe pattern.
Place the cloves into the ham and pour the ginger ale over it. Place the pineapple rings around the ham and put a cherry in each ring whole secured with a toothpick. See the below glaze recipe. Glaze twice beginning at the half way point of roasting time.
Roast on 325 for 1-3 hours depending on the size of the ham and cut. See the package time recommendation.
1/2LB light brown sugar
1 TSP cinnamon
1 TBLS mustard, dark is better
the juice from the pineapple rings
1/4 cup orange juice
1 TSP orange zest
Place all ingredients in a sauce pan and heat until hot and blended. 10 minutes or so.