Simple Tomato Caprese Salad

 

Here is a SIMPLE and delicious recipe for those tasty garden cherry tomatoes!

Image from Here

Salad:
Salad Greens
Sliced cucumber
Sliced avocado
Fresh Mozzarella cheese balls
Sliced red onion
Cherry Tomatoes

Freshly Ground Pepper

Toasted almonds or pistachios (optional)

Dressing:
Drizzle with olive oil and balsamic glaze

Simple Outdoor Italian Dining Table Setting

One fun thing to do when setting a table is to mix multiple types of dishes or cups.  Here you can see I used two types of goblets.  This adds fun interest, but it also allows you to to host larger groups despite your maybe limited (4-6 servings) of a cup or plate. 

Menu

Appetizer Green Salad

Main Dish: Tour of Italy Lasagna 

Sides: Pesto Green Beans and diced fruit

Artisan Bread with oil and vinegar dipping dishes

Dessert: Apple Crisp of Cobbler with Ice Cream

For a narrow centerpiece down the middle:

Fill Glass bottles/jars with dry pasta

Cans of the Yellow Cento Crushed Tomatoes (you could also place some plants in these if emptied)

A strand of battery powered gold globe lights

Fake succulent plants I have around my house

 

The BEST Alfredo Pasta

Here is a simple and delicious Alfredo recipe I got from a neighbor.  It is delicious--and SO NOT healthy!  But everyone needs a simple and delicious Alfredo sauce!

Image from here.

 

Heat until warm:
1 cube butter
4 oz cream cheese
1 pint whipping cream
Add:
4 oz parmesan cheese
1/2 tsp garlic salt
1/4 tsp pepper
-Serve over 16 oz penne or fettuccini
-Add grilled chicken and fresh Italian parsley if desired

-**I also HIGHLY recommend adding some fresh lemon juice and zest for make this OVER THE TOP amazing!

Tuna Pesto Pasta

This probably sounds gross, but this is a classic staple meal at our home that our children love.  I grew up eating canned tuna, so it's not weird to me.  If you like canned tuna, then I'm sure you will like this.  There is another similar version to this that I will also post that is without pesto.

Image Credit Here

1 16 oz box farfalle pasta, cooked al dente

3/4 cup of favorite basil pesto

1 can tuna, drained

1 can white northern or cannelloni beans, drained (optional)

salt/pepper to taste

-Combine all ingredients and top with:

Fresh Basil and Pecorino Romano Cheese 

Pasta Calabrese - Bell Pepper Sauce

This is one of my favorite dishes my husband came back from Italy making.  The bell pepper sauce is delicious and a nice change from your typical Tomato Sauce.

Image Credit:  Cooks Illustrated

On low-medium heat sauce 7 minutes:
1 large sweet onion, diced
3 cloves garlic, minced
4 TBS olive oil
Add and sauté 7 more minutes:
3/4 tsp crushed Red Pepper flakes
6 yellow/orange/red bell peppers, diced
1/4 c. pine nuts
1 tsp salt
4 TBS olive oil
-Blend 1/2 of the pepper onion mixture in food processor (or blender).  Return blended mixture back to pan and mix in.  You can blend all of the sauce if desired or do the 1/2 method if you link a chunkier sauce.

-Stir in 1 pound of penne pasta cooked al dente into the sauce.

-Serve warm.

-Sprinkle with Pecorino Romano cheese and fresh basil if desired.

THE BEST Tomato Caprese

 

This is one of my all-time Favorite easy and delicious appetizers.  Enjoy!

Ingredients:

Fresh tomatoes, sliced

Fresh mozzarella slices

Olive Oil

Fresh basil

salt/pepper

Trader Joes Everyday Seasoning

Trader Joes Balsamic Glaze

-Layer tomatoes and cheese in desired pattern.  Sprinkle with salt/pepper/seasoning.  Drizzle with a little olive oil and balsamic glaze.  Top with chopped fresh basil.

Pistachio Gelato

We've experimented with several Pistachio gelato recipes now.  This is the best version we have so far!  Picture comes from here.

INGREDIENTS:

2. 1/4 cup salted shelled pistachios (about 3 3/4 ounces)
3. 1/2 cup sugar
4. 2 cups whole milk
5. 5 large egg yolks
6. Chopped salted pistachios

PREPARATION: Finely grind 1/4 cup pistachios and 1/4 cup sugar in processor. Combine pistachio mixture and milk  in heavy medium saucepan. Bring to boil. Whisk yolks and 1/4 cup sugar in large bowl to blend. Gradually whisk milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Remove from heat.  Refrigerate custard until cold, about 3 hours. 

Process custard in ice cream maker according to manufacturer's instructions. Transfer to covered container and freeze. (Can be prepared 1 week ahead. Keep frozen.) Scoop into glasses or bowls. Garnish with chopped pistachios.

Pasta Fagioli

This dish was introduced to me by my husband. Of course it tastes best when he makes it, but I make it myself a lot too because it is one of my all-time favorite pasta recipes. The mashed white beans give an interesting twist to the usual "pesto-pasta" recipe. (Picture from ChoosingChia).  This is also a GREAT recipe to add summer veggies to such as cherry tomatoes, zucchini, kale, etc!

Pasta:
13 oz Barilla Whole Grain Pasta (fusilli works best, but you can use shells, penne, etc.) Boil six minutes oil, then drain in colander.

While pasta cooling/draining:
Caramelize 5 minutes 1/2 large onion, diced in 2 TBS olive oil.
Add 1 15 oz can white Northern Beans (not drained)
Simmer onion and beans together for about 5 minutes. Begin mashing the mixture with the back of your spoon until 1/2-3/4 of pan looks like a mashed paste.

Pasta:
Place drained pasta back into large cooking pan.
Season with:
1/2 tsp salt
1/4 c. extra virgin olive oil
1/2 tsp garlic seasoning
Fresh Garden vegetables such as cherry tomatoes, zucchini, kale (optional)
Toasted Pine Nuts (optional)
1/2 cup prepared pesto (homemade or I like Costco brand-freezes well too)
-Add: mashed bean/onion mixture and mix all together until well combined
-Serve at room temperature topped generously with grated pecorino romano cheese and chopped fresh basil

Chicken Marsala

Picture and original recipe from Here.

My Italian food loving husband has perfected this recipe.  This is the recipe that gave him a change of heart toward mushrooms (which he previously thought were an unnecessary food)!!!

INGREDIENTS

• 4 boneless skinless chicken breasts, cut into desired thickness
• salt and freshly ground pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoon garlic powder
• Fresh Chopped Parsley for garnish

INSTRUCTIONS

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Tomato Caprese Salad

Fresh garden tomatoes

Fresh mozzarella

Fresh basil

salt/pepper

balsamic vinegar

Rigatoni D

This recipe evolved from a recipe of a family friend.  I turned "Steve's Chicken" into a pasta dish that reminded my husband and I of a favorite dish from the restaurant Maggianos.  This is simple and delicious!  The sauce is on the "runny" side, so I suggest serving it in a bowl.

In Crock pot place:
1 small package white/button mushrooms, sliced
4 large cloves garlic, minced
6 chicken breasts (NOT frozen...adds too much extra water)
1 c. chicken broth
2 TBS Worcestershire sauce
1 large onion, diced
1/4 tsp pepper
1 1/2 tsp. salt
-Cook on low 6-8 hours.  
-Shred chicken and add 1 c. heavy cream and 1 lb Rigatoni (cooked al dente).
-Dish into bowls and serve.   Pasta will absorb cream and juices over time if you want to let it sit for awhile before serving, that works too.

Tour of Italy Sausage Lasagna (Red, White, and Green Sauces)--Vegetarian Options Included

This picture is from kraftrecipes.com.  Taking a good picture of lasagna is IMPOSSIBLE!  And if I posted a picture of my own, you'd probably never make this amazing recipe!  This Lasagna recipe is unique for the following reasons:

1.  It does NOT use ricotta cheese

2.  You use sausage for the meat

3.  It has a layer of carmelized onions--YUM!

4.  It has THREE kinds of sauce:  Tomato, Alfredo, and Pesto

5.  It FEEDS A LOT.  

7.  BEWARE This recipe is not for the traditional 9x13 pan.  If you do not have a large pan (size noted in recipe) you can make two 9x13 pans.  

8.  You DO NOT have to cook the noodles ahead of time.

9.  It has the secret ingredient...of green spanish olives.  I don't like Spanish olives myself since they are so strong, but don't worry, they are minced and it adds a secret flare that is a must!  I buy the large jar of Spanish Green Olives stuffed with pimento from Costco.

My husband lived in Rome, Italy for quite awhile, so he is the resident "pasta" expert.  I have learned a lot from him.  In Italy they NEVER put ricotta in lasagna.  That is an American-Thing.  We have made variations of this recipe for years, and finally decided to commit to a predictable product.  The recipe is now here for you!  You can really layer in ratios however your want as long as you do FOUR layers of noodles (just the regular ones--not oven ready since they have a weird consistency--and you do NOT cook them ahead of time).  Hopefully this makes sense!

FOR 15.5 x 11.5 x 2.5 Pan

White Sauce:  1 15 oz bottle Classico Alfredo Sauce

Green Sauce:  1 c. Costco Basil Pesto

Red Sauce: 1  28-34 oz. Bertolli (or Classico) Organic Tomato Basil Pasta Sauce, 1 28 oz can crushed tomatoes, 2 TBS Italian Seasoning, 1 tsp salt

2 large sweet vidalia onions, carmelized w/ 1/4 c. butter and 2 TBS brown sugar

20 green olives, minced

2 lbs. Mozzarella Cheese

1 lb. Jimmy Dean Regular Pork Sausage, cooked until super brown and crisp and fat drained

fresh basil (optional for garnish)
2 lbs Lasagna Noodles (DO NOT COOK THEM and DO NOT USE OVEN-READY)

Before Layering:
1.  Blend crushed tomatoes and Bertolli's sauce together with spices.

Layers:

1.  1/3 of red sauce

2.  Noodles

3.  Pesto, 1/2 of meat, cheese

4.  Lasagna Noodles

5.  Alfredo sauce, onions

6.  Lasagna Noodles

7.  1/3 red sauce, cheese, 1/2 of the olives

8.  Lasagna Noodles

9. 1/3 Red Sauce, 1/2 of meat, 1/2 of the olives

10.  Mozzarella (add just last 10 minutes of baking)

Bake 375 for 80 minutes COVERED in foil.  Remove foil, sprinkle with shredded mozzarella and bake uncovered 10 minutes more.  Remove from oven and garnish with fresh basil if desired.

***For Vegetarian version, omit sausage and add a layer of shredded carrots, one layer of shredded zucchini, and two layers of swiss chard or spinach or both! (chopped finely).

15.5 x 11.5 x 2.5 Pan

***If your lasagna comes out to dry for your taste...one thing to do next time is to add 1/3 cup of water around pan perimeter.

Caprese Salad

This picture is from the Williams Sonoma Outdoor Entertaining Cookbook.  I love the presentation of this Caprese salad!

Tomatoes
Fresh Mozzarella
Fresh Basil Leaves
Extra Virgin Olive oil for drizzling
Balsamic GLAZE for drizzling (different from balsamic vinegar--glaze is thicker and sweeter)
Sea Salt and Ground Pepper for garnish

Artisan Bruschetta Pizza with Balsamic Glaze

 I had a pizza similar to this at Nordstrom Bistro, so I tried to recreate it.  TASTY!  No specific directions here...just ingredient ideas!

Using a pizza stone (heated in oven at 500 for at least 30 minutes) place rolled out pizza dough on top and then top with:
Fresh basil
chopped tomatoes
fresh mozzarella balls
pecorino romano cheese
olive oil
additional spices if desired (like garlic, oregano, etc.)

-Bake in oven at 500F 8-10 minutes until crust golden around the edges.  Drizzle with balsamic glaze just before serving. 

Tomato Crostini with Whipped Feta (Bruschetta)

Recipe and image from Barefoot Contessa Foolproof by Ina Garten

Wow, this recipe is amazing!  This is definitely in my top 10 appetizers.  I have just slightly tweeked it to my preferences (omitting some oil and garlic and adding balsamic glaze).  I have been making it several times a week!

Summer Goodness: Avocado, Fresh Mozzarella, and Roasted Pepper Salad

My friend introduced me to this delicious combo served with bread.  YUM YUM!  This is a great easy summer lunch or dinner.  Enjoy!

Combine in one bowl (or make a pretty platter separating them)
sliced avocados
Roasted Bell Peppers (I just used bottled)
Fresh mozzarella balls
salt/ground pepper
balsamic vinegar
drizzle of olive oil
-Serve with some artisan bread

Basic Basil Pesto

When I make pesto, I usually just throw everything in. But below are approx. measurements! This freezes great; I like to freeze pesto in small portions using ice cube trays or small tupperware. I use A LOT of pesto for a bunch of different things: soups, pasta, sandwiches, vegetable dishes, dips, etc.

Blend the following until smooth:
salt to taste
1 garlic clove
1/4 cup toasted pine nuts (don't have to toast, but I think it is better)
3 c. packed basil leaves
1/2 c. extra virgin olive oil
1/4 c. Parmesan or pecorino romano cheese
juice from 1 lemon (optional--but I like the extra fresh kick and it keeps basil nice and green)
1/4 c. parsley (optional-also helps create a BRIGHT green pesto)

-If you want some pesto recipe ideas, just type in "Pesto" in the search blog tool.