Italian Archives

Category: Italian

14
May
2014

Melon Con Prosciutto

categories: Appetizers, Italian, Side Dishes

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Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

It’s supposed to be 90 degrees here in Portland this week- whew! Time for a great chilled cantaloupe and prosciutto appetizer, right? You will LOVE this classic “recipe” for Melon Con Prosciutto!

This unbelievable weather has put me in the mood for summer BBQ’s and light meals. I was reminded of a themed dinner we celebrated with good friends a couple of years ago. My dear friend, Shari made us this great dish for the appetizer that evening! It’s beautiful AND delicious, so it’s is a perfect appetizer for any gathering, especially on a warm evening!

The chilled and sweet, ripe cantaloupe slices, when combined with the slightly salty prosciutto are ridiculously tasty! What is prosciutto, you ask? It is a classic Italian dry-cured ham, usually served very thinly sliced (I mean paper thin!). I’m sharing some of the pictures I took of my friend preparing this dish that evening. I asked for and received her permission to share her recipe version and my pictures with you.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Melon con Proscuitto

First you will need to slice a chilled and very ripe cantaloupe in half, and remove the seeds with a spoon. Slice each half into 4 even-sized pieces. Make 4-5 slices across each piece of cantaloupe (about 3/4 of the way down), but do not cut through the rind.

Cut the thin prosciutto slices in half and gently wedge them into the slices in each piece of cantaloupe.

Serving Melon con Proscuitto

Once slices are completely filled, place the cantaloupe slices onto a serving platter. Drizzle the melon con proscuitto slices lightly with olive oil and sprinkle with green onion slices to make it look pretty! That’s it! Serve, and enjoy this classic, simple and yummy appetizer or side dish!

Hope you enjoy this fantastic, refreshing melon con prosciutto! Thanks for stopping by, and I hope you will come back again soon for more delicious recipes.

Looking for More APPETIZER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of appetizers you can check out, including:

Interested In More Recipes?

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Recipe Source: My friend, Shari Altree

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Melon Con Prosciutto

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Melon con Prosciutto- a refreshing, easy appetizer or side dish, with fresh ripe cantaloupe and prosciutto slices- delicious on a warm Spring or Summer night!

Category: Appetizer, Side Dish

Cuisine: Italian

Keyword: melon con proscuitto

Servings: 8 servings

Calories Per Serving: 106 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

One ripe cantaloupe , chilled
16 thinly sliced pieces of prosciutto (check your grocer's deli)
Olive oil (for garnish)
2 Green onion stems , thinly sliced (use green part only, for garnish)

US Customary - Metric

Instructions

Slice cantaloupe in half. Remove seeds and discard, then cut each half into 4 equal-sized wedges.
Make 4-5 equally spaced cuts across each wedge (only about 3/4 of the way down- do not cut all the way through the rind).
Slice each piece of prosciutto in half. Gently place a folded piece of prosciutto into each cut on the cantaloupe. Place stuffed cantaloupe slices onto serving platter.
Drizzle surface of cantaloupe lightly with olive oil.
Sprinkle the sliced green onions (green part only) on surface of the cantaloupe.
Serve and ENJOY!

Nutrition Facts

Melon Con Prosciutto

Amount Per Serving (1 slice)

Calories 106 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 117mg5%

Potassium 224mg6%

Carbohydrates 6g2%

Sugar 5g6%

Protein 2g4%

Vitamin A 2365IU47%

Vitamin C 25.9mg31%

Calcium 8mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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25
Mar
2014

Chicken Pomodoro

categories: Chicken, Italian, Main Dishes

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Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.

When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum! I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?

The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta. I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.CuisineAtHome.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Pomodoro

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Category: Main Dishes

Cuisine: Italian

Keyword: chicken pomodoro

Servings: 4 servings

Calories Per Serving: 1134 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
2 Tablespoons vegetable oil
1/4 cup vodka
1/2 cup chicken broth
2 Tablespoons fresh lemon juice
1/2 cup fresh ripe tomatoes , chopped
2 Tablespoons heavy whipping cream
1/3 cup scallions or green onions , sliced (For Garnish)
2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)

US Customary - Metric

Instructions

Season chicken cutlets. Dust with flour.
In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
Add the chicken broth and lemon juice to the pan.
Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
Garnish the chicken with the scallions. Serve and enjoy!

Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts

Chicken Pomodoro

Amount Per Serving (1 cutlet + 1/2 cup pasta)

Calories 1134 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 109mg36%

Sodium 320mg14%

Potassium 1221mg35%

Carbohydrates 170g57%

Fiber 7g29%

Sugar 6g7%

Protein 65g130%

Vitamin A 290IU6%

Vitamin C 11.1mg13%

Calcium 62mg6%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Feb
2014

Italian Stuffed Zucchini

categories: Beef, From Our Veggie Garden, Italian, Main Dishes, Vegetable Dishes

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Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

I love to grow our own vegetables in my raised bed garden. Zucchini is one of my favorites, but sometimes they hide under the leaves until they have grown quite large. This recipe for Italian Stuffed Zucchini uses those great big zucchinis…which is why I love it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A fairly large zucchini is necessary for this dish. You know, the big zucchini you find you overlooked in your garden, or buy at your local Farmer’s market. It also might be the kind a friend gives you in a grocery bag after their harvest. You want a BIG one, so you have plenty of room for the delicious Italian filling!

I received this recipe for Italian stuffed zucchini from a friend of mine named Shannon. I worked in a school office with Shannon for many years and love her dearly. She was one of my early inspirations for starting a veggie garden (for which I remain grateful!).

What Is In Italian Stuffed Zucchini?

I’ve made stuffed zucchini several times over the years. The pairing of a large garden-grown zucchini stuffed with Italian sausage, garlic, Parmesan and Mozzarella cheeses adds up to a delicious and quick dinner! Italian stuffed zucchini is so easy to prepare, and is an all-in-one meal- meat AND veggies! See how big the zucchini is in the photo below?

Here is a side view of all that melted Parmesan and mozzarella cheese on top! YUM!

Have a great day. I hope you will consider trying this recipe for stuffed zucchini, and trust you will enjoy it, too! Thank you for stopping by, and I sincerely hope you will come back again soon.

Looking For More Recipes That Use ZUCCHINI?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple recipes with zucchini you might also enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe given to me by Shannon Newton. Original Recipe Source: Unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Italian Stuffed Zucchini

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Baked Italian stuffed zucchini is a large zucchini, halved & filled with Italian sausage, tomato sauce, spices, Parmesan & mozzarella cheese.

Category: Main Dish

Cuisine: Italian

Keyword: italian stuffed zucchini

Servings: 6 (if using really big zucchini)

Calories Per Serving: 710 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 large zucchini
1 pound ground beef
1/2 pound Italian sausage (or use 2 links with casing removed)
3/4 cup Italian bread crumbs
1 medium onion , finely chopped
1/4 teaspoons oregano
salt & pepper (to taste)
2 cloves minced garlic
6 ounces can tomato sauce
3 Tablespoons butter , melted
1 pound mozzarella cheese , grated
1/2 cup Parmesan cheese (Kraft "green container" Parmesan works great)

US Customary - Metric

Instructions

Saute hamburger meat, Italian sausage, onion and garlic until cooked. Drain grease. Put meat mixture in large bowl.
Add breadcrumbs, oregano, salt, pepper and tomato sauce to meat mixture. Mix well.
In a skillet, par boil zucchini in water till tender. Remove zucchini and cut in half-length-wise. Remove seeds with a spoon, creating out a "tunnel" indentation in the zucchini (this will hold the filling-see photo below). Poke holes in zucchini with fork, then brush melted butter all over surface of the zucchini. Season with salt and pepper. Place zucchini halves in a 9x13 baking dish.
Stuff both the carved "tunnels" with the hamburger mixture. Sprinkle with Parmesan cheese.
Cover pan with aluminum foil. Bake at 350 degrees for 25-30 minutes. Remove from oven. Uncover.
Divide grated Mozzarella cheese in half. Sprinkle across top surface of both halves. Place pan back into the oven (uncovered) and continue baking for another 10-15 minutes, or until cheese has melted.
Remove from oven and cut into serving sizes (can usually get 2-3 servings per half, but it depends of course, on the size zucchini you are using). Serve, and enjoy!

Nutrition Facts

Italian Stuffed Zucchini

Amount Per Serving (1 (1/6 of total))

Calories 710 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 25g156%

Cholesterol 162mg54%

Sodium 1336mg58%

Potassium 605mg17%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 4g4%

Protein 41g82%

Vitamin A 970IU19%

Vitamin C 10.3mg12%

Calcium 543mg54%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Feb
2014

Pasta Carbonara

categories: Bacon, Italian, Main Dishes, Pasta

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Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

If you love bacon and you love pasta, then you’re going to LOVE this Pasta Carbonara recipe! I love recipes created by Ree Drummond, The Pioneer Woman, because I love her cooking, photos, and sense of humor. This recipe is adapted from her version of this classic pasta dish. I only made a couple of changes to suit our taste buds.

This pasta carbonara recipe is RIDICULOUS! I’m not kidding – the smell of bacon, onions, and garlic is amazing as they cook. I made this (again!) for us last night and my husband and I both LOVED it. We might have even exclaimed several times “Oh my gosh- this is so good!” Honestly, this dish is quite simple to make, economical, and if that’s not enough, it’s incredibly delicious! I’ve made it with spaghetti noodles (as in pic above) and fettucine noodles. Any pasta will do!

This recipe makes enough for 6 small servings or 4 generous servings. Since our sons are grown and it is now just the two of us at home, we always have LEFTOVERS! Yes…this pasta dish is truly a good thing. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Pasta Carbonara

Bring water in pan to a boil to cook the pasta. While the water is coming to a boil, fry the bacon in a large skillet, until crisp. Drain out the bacon grease, but leave about. 2 Tablespoons grease still in the skillet. Remove and drain the bacon strips on paper towels. When it has cooled, crumble the bacon into small pieces.

Return the skillet you cooked the bacon in back to the stove. Add the onions and mushrooms and cook over medium-low heat until golden brown (3-4 minutes). Carefully add the garlic and crumbled bacon, and continue cooking/stirring for one minute.

Time To Make The Pasta Carbonara Sauce

Now it’s time to make the pasta carbonara sauce. In a small bowl, whisk the eggs, whipping cream, parmesan cheese, parsley, salt, pepper and red pepper flakes together. Now it’s time to “temper the eggs”.

IMPORTANT – “Temper” The Eggs

Because there are fresh eggs in the sauce, you will want to “temper” them. All this means is introducing hot liquid very slowly into the mixture so when you add the hot pasta to the sauce, the eggs won’t scramble. Okay? It’s EASY. Don’t freak out… here’s what you do:

Take 6 Tablespoons of the hot, starchy water from your pasta (when it is about half way cooked). SLOWLY add the water, by drizzling one Tablespoon at a time to the egg mixture, stirring continuously while adding. Repeat until all 6 Tablespoons of hot starch water have been added. This helps warm up the egg mixture and “tempers” the eggs.

Turn the heat on the skillet to low. Slowly pour the mixture back into the skillet with the bacon mixture. Stir continuously, until the egg mixture is fully blended in with the bacon mixture.

Now the pasta carbonara sauce is ready to go! The next step is to add the cooked pasta to the sauce! Add the cooked and drained pasta to the skillet with the sauce. Toss well, to fully combine the pasta and the sauce. Once everything is heated through, the pasta carbonara is ready to serve!

Serve The Pasta Carbonara

When ready to serve, place portions of the pasta carbonara onto each plate. If desired, garnish the pasta carbonara with additional bacon crumbles, parsley, and grated Parmesan cheese. This is optional, but it looks (and tastes) good. Dig in, and enjoy this hearty pasta dish! I bet you will love it!

Hope you enjoy this pasta carbonara dish, because it really tastes fantastic! Have a wonderful day, friends. Thanks for stopping by, and I hope you will come back again soon.

Looking For More PASTA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few pasta dishes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: http://thepioneerwoman.com/cooking/2012/05/pasta-carbonara/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pasta Carbonara

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Enjoy classic Pasta Carbonara, an Italian dish with pasta cooked in a creamy bacon and onion sauce, with grated Parmesan cheese. It tastes FANTASTIC!

Category: Entree, Pasta

Cuisine: Italian

Keyword: pasta carbonara

Servings: 6

Calories Per Serving: 557 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices thick cut bacon
1/2 medium onion , chopped finely
4 mushrooms , chopped (optional-I added them)
2 garlic cloves , minced
3 whole eggs
3/4 cup grated Parmesan cheese ,or 1/2 c. fresh and 1/4 c. Kraft "green" can)
3/4 cup heavy whipping cream
1/2 teaspoon salt (add more later, to taste!)
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
1/2 teaspoon red pepper flakes
3/4 lb. pasta fettucine, spaghetti or other pasta you enjoy

US Customary - Metric

Instructions

While water is coming to a boil for pasta, fry bacon until crisp. Drain most of the grease from skillet, but leave approx. 2 TBSP bacon grease in the skillet. Remove and drain bacon on paper towels. When cool, crumble bacon into small pieces.
Return skillet to stove. Place onions and mushrooms in skillet w/ bacon grease; cook on medium-low until golden brown (3-4 minutes). Add garlic and crumbled bacon; continue cooking for 1 minute, stirring often.
In a small bowl, beat eggs, whipping cream, Parmesan cheese, parsley, salt, pepper and red pepper flakes together using a whisk or fork. Because there are fresh eggs in the sauce, you need to "temper" them. This means introducing hot liquid slowly into the mixture so when you add hot pasta to the sauce, the eggs won't scramble. It's EASY. Here's how (see next step):
Cook pasta according to pkg. directions. When pasta is halfway cooked, measure out 6 Tablespoons of the starchy water. SLOWLY add this water, ONE TABLESPOON AT A TIME, drizzling it slowly into eggs while stirring continuously. Once hot starchy water has been added, the eggs are "tempered". Slowly pour egg mixture back into skillet (on Low heat) with bacon mixture, stirring continuously until egg mixture is fully incorporated.
When pasta is done cooking, drain, then add it to the sauce, stirring while adding. Cook on low heat for 1-2 minutes (do not boil) until pasta and sauce are heated through. Garnish with additional parmesan cheese and bacon crumbles, if desired. Serve and enjoy!

Nutrition Facts

Pasta Carbonara

Amount Per Serving (1 (1/6) of total)

Calories 557 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g94%

Cholesterol 157mg52%

Sodium 673mg29%

Potassium 322mg9%

Carbohydrates 46g15%

Fiber 2g8%

Sugar 2g2%

Protein 21g42%

Vitamin A 725IU15%

Vitamin C 1.5mg2%

Calcium 188mg19%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Feb
2014

Olive Garden Toscana Soup

categories: Copycat Recipes, Italian, Main Dishes, Soups

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Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm yesterday (it gets crazy in Portland when we have significant snow). Today another 3-5 inches of snow is expected. Whoa!

This is a great day for Olive Garden Toscana Soup! My husband and I have both been fighting pesky head colds for several days now, and we decided a big pot of soup was what we needed.

This way we can have soup made for 1) the snowstorm, and 2) leftovers (so I don’t have to cook much while sick). It was a really good idea (we occasionally have good ideas!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Found The Recipe For Olive Garden Toscana Soup

Once my hubby and I settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana.

I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by author Todd Wilbur, and got busy in the kitchen. Honestly, I can’t count how many times I’ve made this recipe over the years.

We find this soup wonderfully tasty, filling, and it’s ridiculously easy to make. The blended flavors of Italian sausage, potatoes and kale are enhanced by a light, creamy broth.

Olive Garden Toscana Soup is a seriously good soup to cozy up with on a cold, snowy day, or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place four Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until they are browned, and cooked through.

Cooking the sausage links will take between 10 and 15 minutes to cook the sausages all the way through.

Once they are finished cooking, transfer the sausages out of the skillet, and let them cool for about 10 minutes before attempting to slice them..

Use a sharp knife to slice the cooked Italian sausage links into thin rounds. Set the sausage slices aside to rest while you add other ingredients to the soup.

Time To Slice Those Potatoes!

Slice the cleaned, unpeeled potatoes into thin slices, and then cut them into quarters. The potato slices will cook more evenly if they are all cut about the same size.

Add Potatoes And Kale To The Toscana Soup

Add the sliced potatoes (make them “walk the plank”) to the Toscana soup base that is simmering in a large soup pot.

Next into the soup pot goes the kale. Yes… this recipe calls for lots of fresh chopped kale (the HEALTHY veggie)! Stir to incorporate the potatoes and kale into the soup.

The kale will wilt and reduce in volume as it heats in the hot broth. Now your big ol’ pot of Olive Garden Toscana Soup is almost ready to eat! Are you getting excited? I know I am!

Final Step, Then It’s Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and stir, to combine. Continue to heat the soup, until it is very hot, and then get ready to serve it!

Ladle the hot Toscana Soup into individual serving bowls. Serve Olive Garden Toscana Soup with some crusty Italian bread on the side, and enjoy!

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is!

It’s pretty easy to make a big pot of this soup to enjoy! Sure hope you like it! If you enjoy the soups at The Olive Garden, be sure to check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic, and is one of my all-time favorites!

Thanks for stopping by today. Please come back soon for more family-friendly recipes. Take care, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soups for you to enjoy, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Olive Garden Toscana Soup

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup

Cuisine: Italian

Keyword: Toscana soup

Servings: 6 servings

Calories Per Serving: 396 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
6 cups chicken stock
3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
2 Tablespoons butter
3 cups chopped kale
3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon red pepper flakes

US Customary - Metric

Instructions

Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.
In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.
Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Recipe Notes

Recipe adapted from the cookbook: "Top Secret Restaurant Recipes", by Todd Wilbur, (published 1977).

Nutrition Facts

Olive Garden Toscana Soup

Amount Per Serving (1 (1/6 of total))

Calories 396 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Cholesterol 77mg26%

Sodium 1245mg54%

Potassium 1000mg29%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 5g6%

Protein 20g40%

Vitamin A 3560IU71%

Vitamin C 47mg57%

Calcium 116mg12%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Feb
2014

Tuscan Garlic Chicken

categories: Chicken, Italian, Main Dishes

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This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.

I love to search for new recipes and try them out for my husband and myself, and when I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say! I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.

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About This Recipe For Tuscan Garlic Chicken

The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful! As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?

The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!

I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it! Here are a few pictures taken while cooking Tuscan garlic chicken:

Some Photos Of The Process

Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! Keep pounding until the chicken breasts are fairly flattened.

Pound the chicken breasts with a meat mallet, to flatten them.

You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.

Red bell peppers and garlic cook in skillet before adding more sauce ingredients.

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and full of flavor.

The creamy sauce for Tuscan garlic chicken is very colorful in the skillet.

Serving Tuscan Garlic Chicken

And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!

This chicken dish really is a simple meal to prepare, and it tastes wonderful! Sure hope you will consider making this Tuscan garlic chicken! Thank you for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes, including:

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Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html

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Tuscan Garlic Chicken

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

Category: Entree

Cuisine: Italian

Keyword: Tuscan garlic chicken

Servings: 4

Calories Per Serving: 540 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large chicken breasts
2 Tablespoons olive oil

For the chicken coating:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

For the sauce:

1/2 large red bell pepper , diced
1 Tablespoon minced garlic
1 1/2 Tablespoons olive oil
1/2 cup chicken broth
1/2 Tablespoon flour
3/4 cup milk
1 1/4 teaspoon corn starch
1/4 teaspoon garlic powder
salt & pepper , to taste
1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
1/2 cup shredded Parmesan cheese (I used the real stuff!)

For the pasta:

1/2 lb. fettuccine noodles , cooked according to pkg. directions)
* Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)

US Customary - Metric

Instructions

Preheat oven to 375 degrees.
Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!

Nutrition Facts

Tuscan Garlic Chicken

Amount Per Serving (1 serving)

Calories 540 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 5g31%

Cholesterol 97mg32%

Sodium 1000mg43%

Potassium 584mg17%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 4g4%

Protein 28g56%

Vitamin A 2120IU42%

Vitamin C 26.6mg32%

Calcium 235mg24%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Jan
2014

Chicken Piccata

categories: Chicken, Italian, Main Dishes

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Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.
My husband and I were invited to dinner in the home of good friends from our church a few months ago. We had a wonderful time visiting and then we were treated to a delicious Chicken Piccata dinner (I got to help my friend Sandy a bit in the kitchen—but SHE did 99% of the “work”).

I had never eaten Chicken Piccata before, so I was incredibly surprised how easy to make (as well as how light and delicious) the chicken was, thanks to the subtle flavors of lemons, garlic, capers and white wine. I’ve made this recipe many times since then, because it has become a favorite of ours!

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Sharing A Great Meal With Our Friends

A great meal and great conversation with dearly loved friends…what more could we ask for? We are so blessed with the friends in our lives…truly a gift from God.

Well, needless to say… I left their home that evening clutching the recipe in hand (can you see me smiling?). I’ve made this recipe many times since then, but keep forgetting to take photos.

Soooo… I included a photo of the delicious Chicken Piccata my friend Sandy made the evening we joined them for dinner… I guess it counts if I sliced some lemons, gave it a little stir, took the picture, and ate the chicken, right? Ha! Have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted from: www.CuisineAtHome.com

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0 from 0 votes

Chicken Piccata

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

Category: Entree

Cuisine: Italian

Keyword: chicken piccata

Servings: 4

Calories Per Serving: 491 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 chicken cutlets (4 chicken breasts, pounded flat between pieces of plastic wrap)
2-3 Tablespoons all-purpose flour (for dredging chicken)
Salt and Pepper (to season chicken cutlets with)
6 Tablespoons vegetable oil
3/4 cup dry white wine
3 teaspoons garlic , minced
1 1/2 cups chicken broth
6 Tablespoons fresh lemon juice
6 Tablespoons capers , drained
2 Tablespoons unsalted butter
Fresh lemon slices
Chopped fresh parsley for garnish

US Customary - Metric

Instructions

Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
Add the broth, lemon juice and capers to the skillet.
Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.

Nutrition Facts

Chicken Piccata

Amount Per Serving (1 serving)

Calories 491 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 21g131%

Cholesterol 123mg41%

Sodium 855mg37%

Potassium 763mg22%

Carbohydrates 7g2%

Sugar 1g1%

Protein 37g74%

Vitamin A 240IU5%

Vitamin C 18.2mg22%

Calcium 27mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Jan
2014

Chicago-Style Deep Dish Pizza

categories: Italian, Main Dishes

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Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

My husband and I love pizza! We especially adore Chicago-Style Deep Dish Pizza…it’s so amazing! While there isn’t too much that is healthy in a slice or two of a good one, occasionally we just want the sheer cheesiness (new word) and oozy goodness of hot pizza. Nine times out of ten we just order from our favorite place, or I will throw together a homemade one, if the mood hits.

However…sometimes you just have a craving for a humongous deep dish pizza. You know, the kind that can feed a small village or two. That kind. I started searching online for the basics of a good deep-dish pizza and came upon this one. It sounded pretty easy, and I knew I could add a few things to personalize it for our taste buds to be delighted.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

This Chicago-Style Deep Dish Pizza Tastes GREAT!

The results with this deep dish pizza are fantastic! Stuffed FULL of goodies, this pizza came out of our oven just screaming to be devoured. The filling includes, pepperoni, Italian sausage, chunky tomatoes, provolone, mozzarella, Parmesan, mushrooms and green bell peppers.

Hot, cheesy, and full of flavor…yes, yes, yes! I sure hope you enjoy this Chicago-style deep dish pizza. I know we sure do.

This pizza takes a bit of prep time (for dough to rise, etc.), but I know you will LOVE the finished product…absolutely delicious! C’mon…you KNOW you want a big ol’ bite of this deep dish pizza…can you smell it? Ooooooh! Hope you enjoy it!

Looking For More PIZZA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pizza recipes you might enjoy include:

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Recipe Adapted From: http://www.seededatthetable.com/2011/01/24/chicago-style-deep-dish-pizza/

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0 from 0 votes

Chicago-Style Deep Dish Pizza

Prep Time

2 hrs 30 mins

Cook Time

25 mins

Total Time

2 hrs 55 mins

Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

Category: Entree

Cuisine: Italian

Keyword: deep dish pizza

Servings: 8 slices

Calories Per Serving: 464 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the dough:

1 1/2 cups + 2 TBSP all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon. instant yeast
1/2 cup + 2 Tablespoons water , at room temperature
1 1/2 Tablespoons unsalted butter , melted
1 teaspoon. olive oil
2 Tablespoons unsalted butter , softened

For the sauce:

1 Tablespoon unsalted butter
2 Tablespoons finely chopped onion
1/4 teaspoon. dried oregano
1/4 teaspoon salt
1 clove garlic , minced or pressed
1 (14.5 oz.) can petite-diced tomatoes
Pinch of sugar
2 Tablespoons chopped basil
1 1/2 teaspoons olive oil
Ground black pepper , to taste
Salt , to taste

For the filling and topping:

2 Tablespoons olive oil
1/2 cup chopped or sliced mushrooms
1/4 cup chopped green pepper
2 links Italian sausage , cooked (spicy or sweet, w/casing removed and crumbled, cooked in skillet)
1/2 cup pepperoni slices
1/4 oz. grated Parmesan cheese (about 2 TBSP)
4 thin slices provolone cheese
8 oz. shredded mozzarella cheese (approx. 2 cups)

US Customary - Metric

Instructions

Make the dough: Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1-2 minutes. Scrape dough down from sides of bowl, as needed. Increase the speed to medium-low and knead until dough is glossy and smooth (approx. 3-4 minutes)
Coat a medium bowl with 1 tsp. of the olive oil. Transfer the dough to bowl, turning once to coat with oil. Cover tightly with plastic wrap; let rise at room temperature until nearly doubled in size (approx. 45-60 minutes)
Once dough has risen, turn it out onto a lightly floured, dry work surface and roll it into an 8x6 inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2 inch border around the edge.
Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2 inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return dough to oiled bowl.
Cover tightly again with plastic wrap and let rise in the refrigerator for 40-50 minutes till it has risen quite a bit. (not doubled, but close)
Prepare the sauce: In medium saucepan, melt the butter over medium heat.
Stir in the onion, mushrooms, green pepper, oregano, and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3-5 minutes.
Add the garlic and cook just until fragrant, about 30-45 seconds.
Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups (about 15 minutes). Remove from heat and stir in basil and oil.
Season with salt and pepper to taste.
Preheat oven to 425 degrees. Coat a 9 inch round cake pan with olive oil.
To assemble and make pizza: Move the dough to a dry, lightly floured work surface and roll out into a 13 inch disk, about 1/4 inch thick. Fold in half and carefully transfer the dough to the pan. Unfold, and lightly press the dough to line the bottom of the pan and 1 inch up the sides of the pan. If the dough resists stretching, wait 5 minutes before trying again.
Sprinkle 1 1/2 cups of the shredded mozzarella over the surface of the dough. Then layer 1/2 of the sauce over the cheese. Next layer is the sausage and pepperoni. Then add the other 1/2 of the sauce on top of the meat. Top with the remaining 1/2 cup of shredded mozzarella, the provolone slices, and the Parmesan cheese. I also sprinkle the top with a a bit more dried oregano.
Bake in a 425 degree oven for 20-25 minutes (mine took 25), until the crust is golden brown. Remove pizza from oven and let it rest for 10 minutes before slicing (trust me on this...holds together better this way).

Recipe Notes

This recipe may seem a bit labor intensive, but if you brown the Italian sausage, and cook the sauce during the "rising" times of the dough, it really isn't so much. The hardest part really is just waiting for the dough to rise...and for that FIRST TASTE! I hope you enjoy this as much as we did!

Nutrition Facts

Chicago-Style Deep Dish Pizza

Amount Per Serving (1 slice)

Calories 464 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 13g81%

Cholesterol 70mg23%

Sodium 973mg42%

Potassium 358mg10%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 3g3%

Protein 18g36%

Vitamin A 595IU12%

Vitamin C 9.2mg11%

Calcium 258mg26%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Italian

How To Make Melon con Proscuitto

Serving Melon con Proscuitto

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Time To Make The Pasta Carbonara Sauce

IMPORTANT – “Temper” The Eggs

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Where I Found The Recipe For Olive Garden Toscana Soup

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Time To Slice Those Potatoes!

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Final Step, Then It’s Time To EAT!

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About This Recipe For Tuscan Garlic Chicken

Some Photos Of The Process

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

Serving Tuscan Garlic Chicken

Looking For More CHICKEN Recipes?

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Sharing A Great Meal With Our Friends

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This Chicago-Style Deep Dish Pizza Tastes GREAT!

Looking For More PIZZA Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks