Abruzzo Lamb Ragu Fettuccine

 

Abruzzo Lamb Ragu With Fettuccine

     Created this dish based on popular ingredients to my grandmother's region of Italy. Typically in the mountainous region of Abruzzo, lamb is a popular meat product used in a lot of dishes. Combined with fresh tomatoes and peppers from the garden and with a little white wine, this pasta dish was amazing. Easy, quick, and full of flavor, this dish will definitely become one of my new favorites. Abruzzo Lamb Ragu. 

Ingredients:

• 1 lb ground lamb
• 1/2 diced white onion
• 1 clove garlic
• 1 red bell pepper sliced thinly
• 3 whole tomatoes
• 1/2 cup white wine
• Pinch rosemary
• 1 bay leaf
• Pasta of choice

1. In a large skillet over medium high heat drizzle some olive oil and saute onion and sliced red pepper.

2. Toss in garlic and saute.

3. Pour in white wine and simmer until reduced by half.

4. Mix in the ground lamb and brown.

5. I blended up the tomatoes, but hand squashing them would be just as perfect.

6. Toss in the rosemary and bay leaf and bring to a low boil. Cover and simmer for roughly 15 minutes until sauce thickens. Serve over your favorite pasta of choice. 

     This was such a great meal. Very hearty and packed full of flavor. My cousin was over for dinner and drinks this evening and she loved it.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 2+

Sausage Potato Bake

     This is one of those quick and easy weeknight meals or even one for your busy weekend. Simply combine all ingredients into one baking dish, cover, and bake. Sausage Potato Bake.

Ingredients:

• 2-3 Italian sausage links cut into bites
• Handful baby potatoes cut in half
• Handful fresh green beans picked
• Handful grape tomatoes halved
• Half yellow bell pepper sliced
• Olive oil
• Salt/pepper
• Italian seasoning

1. Prep all ingredients as described above.

2. Preheat oven to 350 degrees.

3. Drizzle some olive oil over all ingredients, salt and pepper, and sprinkle a little Italian seasoning
blend.

4. Cover and cook for 60 minutes.

5. Uncover and cook for another 20-30 minutes.

     This was a great and filling meal for that quick and busy night.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Serves: 3+

Polish Sausage With Potatoes And Peppers

 

 

Decided to try my hand at a simple Polish dish. One full of flavor but so easy that even a child could make this. Polish Sausage With Potatoes And Peppers.

 

Ingredients:

 

• 1/2 lb Polish Sausage
• 1 medium potato
• 1 roasted red pepper
• 1/2 small white onion
• Olive oil
• Salt/pepper
• Pinch Thyme
• 1/2 cup water

 

1. In a large pan, drizzle some olive oil and saute sliced up sausage till browning on both sides. Remove and drain on paper towel.
2. In same pot, saute diced onion, diced bell pepper, and diced potato.
3. Pour in about 1/2 cup water to allow potatoes to become tender. Cover and cook for roughly 10 minutes on low heat.
4. Toss back in the sausage and continue to simmer for another 10 minutes. Salt and pepper to taste.
5. Serve with some good crusty bread.

 

This was such a simple, yet packed full of flavor dish. Perfect for those long winter nights.

 

Prep Time: 5 minutes
Cook Time: 25 minutes
Serves: 2-3

 

 

Pasta Al Autunno

     Was trying to come up with a new pasta creation this past weekend. One that would represent the change in the seasons here in the states. A flavorful dish that epitomized the fall crisp air and the aromas that one thinks of during this time of year. Decided on taking some key ingredients that are perfectly ripe during the fall season. So here goes; Pasta Al Autunno

 

Ingredients:

• 2 large chicken breasts
• 1/2 yellow bell pepper chopped
• 1/2 small eggplant chopped, skin removed
• 1 cup heavy cream
• 1 tbs goat cheese
• 1/4 cup white wine
• 1 clove garlic
• 1/4 cup chicken stock
• Pinch thyme
• Pinch rosemary
• Pasta of choice
• Salt/pepper

1. In a 350 degree oven take bell pepper and eggplant and roast for roughly 15 minutes. Place in food processor and blend up until you have a nice paste.


2. Meanwhile in a large saute pan, drizzle some olive oil and brown chicken on both sides. Remove, slice into strips, and sit aside.


3. In same saute pan, saute garlic until fragrant. Stir in the eggplant/pepper mixture. Pour in white wine and chicken stock and simmer until reduced.


4. Pour in heavy cream and goat cheese and stir until mixed.


5. Stir in thyme and rosemary and bring to a low simmer.


6. Mix back in the chicken strips, cover and simmer on low for about 10 minutes. Serve over favorite pasta of choice.




This dish exemplifies the great hearty flavors of the fall season. Give it a try!




Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2+

Eleanor Frittata

 

 

    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.

 

Ingredients:

• 2 Italian sausage links casing removed
• 1/4 diced onion
• 1 clove garlic
• 1/2 red bell pepper diced
• 1 handful baby spinach
• Handful left over grilled asparagus
• 5 eggs
• Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
• Salt/pepper

 

1. In a large pan brown the Italian sausage.

 

2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.

 

3. Mix in the already cooked left over asparagus.

 

4. Now whisk together the eggs in a large bowl.

 

5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.

 

6. Pour in the sausage vegetable mixture.

 

7 Gently pour the eggs over the mixture and top with remaining cheese.

 

8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.

 

This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.

 

Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+

 

 

Chicken Scarpariello

 

    Chicken Scarpariello is an Italian American dish that combines the briny, woody, and hotness of the flavors incorporated into the dish. The dish apparently originated in New York and the meaning is loosely derived from Scarpiello which in Italian means "shoemaker". Either way, this dish was an interesting combination of the flavors listed above. I would definitely recommend this for anyone looking for something different and to kick up the flavors of your normal chicken dish. Chicken Scarpariello.

 

Ingredients:

• 2 lg Chicken breasts
• 1 cup chopped mushrooms
• 3 lg peperoncini chopped
• 1 sprig fresh rosemary
• Handful fresh diced parsley
• 1 1/3 cup chicken stock
• 2 cloves garlic diced
• 2 tbs lemon juice
• Olive oil
• Flour
• Salt/pepper

 

1. Salt and pepper chicken breasts then dredge in some flour.

 

2. In a large skillet saute chicken in some olive oil until brown on both sides. Remove and set aside.

 

3. In same skillet pour in chicken stock.

 

4. Toss in diced mushrooms, rosemary, parsley, and garlic.

 

5. Place chicken back in and bring to a simmer.

 

6. Toss in peperoncini and lemon juice, cover and simmer for roughly 15 minutes until chicken is cooked through.

 

Prep Time: 10 minutes

Cook Time: 20-30

Serves: 2



Chicken Chow Mein

     Quick, minimal work, and full of flavor, this chow mein recipe will more than likely become one of your go-to dinners when craving that certain something. The term "Chow Mein" simple translates into stir fried noodle. Much better than any takeout you can get, this dish is inspired by one of my favorite Chinese chefs and from her cookbook; Ching-He Huang. Here is my Chicken Chow Mein.

 

Ingredients:

• 4oz yellow wheat noodles (I used udon)
• 1 large boneless skinless chicken breast
• Soy sauce
• 1 tsp Chinese five-spice powder
• 1 tsp sriracha or chili sauce
• 1 tbs corn starch
• 1/4 cup vegetable oil
• 1/2 red bell pepper thinly sliced
• 1/4 cup green onion diced
• 1/2 cup snow peas
• Sesame oil
• 1 tsp fresh diced ginger

 

1. Cook noodles in boiling water as directed. Drain and set aside.

 

2. Slice chicken into thin strips

 

3. Toss chicken in a bowl with five-spice powder, sriracha, and cornstarch. Let sit.

 

4. In a large wok over high heat pour in the vegetable oil and toss in the chicken. Continue to stir until almost cooked through.

 

5. Toss in the bell pepper, snow peas, and ginger. Stir and saute for roughly 1 minute

 

6. Pour in some soy sauce and a dash or two of sesame oil.

 

7. Stir in the noodles and let them saute and get slightly crisp on a few edges.

 

8. Toss in green onion and serve.

 

     This dish was so delicious. The interesting combination of flavors from the five-spice powder with the chicken and fresh vegetables all came together well with the noodles that were perfectly tender with a little bite.

 

Prep Time: 10 minutes
Cook Time: under 5 minutes
Serves: 1-2

Salmon Cakes With A Wasabi Mayo

      I was craving some type of fish dish this week and since it is Lent and as a good Catholic I must abide by eating no meat on Friday's, I chose to make a simple salmon cake entrée. I have posted this simple salmon cake before, however it was in a sandwich. So today I am re-posting the actual recipe along with a simple yet flavorful sauce to accompany these delicious easy patties.  Salmon Cakes With Wasabi Mayo.

 

Ingredients:

• 16 oz can pink salmon
• 3 tbs pimentos
• 1/4 cup diced onion
• 2 cloves garlic
• 1/4 cup Breadcrumbs
• 1 Egg
• 1 tbs wasabi paste
• 4 tbs mayo
• 1 tbs lemon juice
• Zest from half lemon
• Butter

 

1. Combine the salmon, pimentos, diced onion, garlic, breadcrumbs, and egg in a large bowl and mix with your hands. Form into patties.


2. In a large saute pan fry the salmon cakes in some butter for roughly 2 minutes each side.


3. Combine the mayo, lemon juice, zest, and wasabi paste in another bowl until able to drizzle over each cake.

 

Easy, quick, full of flavor, and delicious. Perfect for any good Catholic or anyone at all. (insert laugh from a fallen away Catholic)

 

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 3+



BEANS and Cornbread: A Country Staple

 

 

 

     I have published the cornbread recipe on here before and briefly explained how to make the soup beans.  Since I was craving this dish again this winter I decided to give you one of the ways to make the beans for this dish.  Whether using a stockpot or crockpot, this dish cannot be any easier. Soup Beans

 

Ingredients:

• 2 cups Northern White Beans
• 1/4 white onion diced
• 1/2 green bell pepper diced
• Some ham or hamhock
• 1 tsp thyme
• Salt/pepper

 

1. Place beans in the crockpot and soak in water overnight.

2. Rinse and remove water from night before.

3. Dice up the onion, pepper, and ham and throw in the crockpot.

4. Cover with enough water to be about an inch above the bean mixture.

5. Turn on to low and let cook for up to 8 hours.

I like to once the mixture is done, take a masher and mash up some of the beans in order to make a thicker souper mixture.

Prep Time: 10 minutes

Inactive Time: 6-8 hours

Cook Time: 7-8 hours

Serves: 4+

This is one of those simple, yet delicious country staples for any family. You will love it.

 

 

You can find the cornbread recipe here: http://recipesiliveby.blogspot.com/search/label/Cornbread

 



Stuffed Peppers

    Stuffed Peppers has to be one of my ultimate favorite meals of all time. It is just one of those comfort foods that I remember growing up as a kid. You own little meal placed nicely in a pocket of sorts and served hot. No need for any other items on your plate, this was a full meal in one. This recipe is exactly how my mother makes it. No subsitutions, no changes, no nothing. Just plain, delicious and simple. Stuffed Peppers.

Ingredients:

• 4 Green Bell Peppers
• 1 lb ground beef
• 1/2 white onion
• 2 slices white bread torn into chunks
• Parsley
• 1 egg
• 1/2 cup uncooked minute rice
• Salt/pepper
• Marinara

1. Slice the tops off of the peppers and remove the inner veins and seeds. Shock in boiling water for 2-3 minutes.

2. Meanwhile, combine the beef, diced up onion, parsley, egg, salt/pepper, rice, and bread into a bowl.

3. Place each pepper bottom side down into a baking dish. Take a tablespoon of marinara and dollup into the bottom of each pepper. Pour about a cup of water into the bottom of the baking dish surrounding the peppers.

4. Take some of the beef mixture and stuff it into each pepper.

5. Top with another spoonfull of marinara.

6. Place in 350 degree oven and bake uncovered for 1 hour 15 minutes.

You can at just 15 minutes left to cooking spoon some more marinara over top of each pepper.

These are perfectly tender, juicy, and full of flavor. It will easily become one of your favorites.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Serves: 2-4

Grilled Shrimp Summer Salad With Citrus Vinaigrette

  

     Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.

 

 

Ingredients:

• 1 head romaine lettuce
• 1 lb shrimp
• 1 nectarine
• 1 mandarin orange
• 1 red bell pepper
• Goat cheese
• Citrus vinaigrette
• Olive oil
• Salt/pepper

1. Peel the orange and slice it up along with the nectarine.


2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.


3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.


4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.


5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.


6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!

 

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2

 

Bachelor's Pierogi

Bachelor's Pierogi

     Such an easy and delicious weeknight meal for the single guy who doesn't feel like cooking anything big. Just use store bought pierogi and add a little ingredients from the fridge and viola! a simple and delicious way to treat yourself tonight. Anyone can make these. They are full of flavor, delicious, and filling. Bachelor's Pierogi

Ingredients:

• 1 box store bought potato onion pierogi
• 4 strips bacon
• 1/2 white onion diced
• 1/2 green bell pepper diced
• 1/2 cup heavy cream
• 2 tbs butter

1. In a large skillet brown bacon, remove, and chop up.

2. Dice up the onion and pepper. In same skillet melt 1tbs butter and saute until tender and remove.

3. In another tbs of butter brown pierogi on both sides.

4. Toss back in the chopped bacon, peppers, and onions.

5. Pour in the heavy cream, cover, and simmer for about 10 minutes or until pierogi are tender.


     That is it. Quick, easy, and simple and full of flavor. Enjoy!

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 2-3

Cacciatore

Cacciatore

 

 

   What is Cacciatore you may be asking yourself? Well it is a traditional Italian dish that has been made in my household since I can remember. The name "Cacciatore" translates into "hunter's style". A dish of braised meat in a sauce created from different herbs and fresh vegetables. This is one truly Italian dish that has made its way to America. My family has always made it the same way and it is one that I haven't adjusted what so ever from my mother's recipe or my grandparents. A little bit of interesting information is that my grandfather also used to use rabbit or even squirrel in this dish. Of course any meat that you hunt could be considered Cacciatore; however this is typically our version with chicken. Cacciatore.

 

Ingredients:

 

• 2-3 pieces of chicken on bone (you can use boneless skinless breasts)
• 1 12oz can tomato sauce
• 1/2 green bell pepper
• 1/2 white onion
• 1/2 cup chopped mushrooms
• 1/2 cup white wine
• 1 tbs basil
• 1 tbs parsley
• Salt/pepper

 

1. In a large saute' pan drizzle some olive oil. Salt and pepper the chicken and brown on all sides. Remove

 

2. In same pan saute' chopped pepper, onion, and mushrooms.

 

3. Pour in the white wine and simmer until reduced.

 

4. Pour in the tomato sauce.

 

5. Stir in the basil and parsley and return chicken to pan. Bring to simmer, cover, and cook for about 15-20 minutes.

 

     This is still one of my favorite meals. Anytime it is my birthday I always request this dish from my mother if not a homemade pasta. We always served it over rice or risotto; however it would be just as good over pasta.

 

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 4

 

 

 

 

 







Cream Cheese Pepper Jam Puffs

Cream Cheese Pepper Jam Puffs

 

 

     Since it is still the holiday season I thought I would post another simple and fantastic appetizer recipe for those parties we all have to host or go to. This idea came to me from another dish that I have found at many office parties. You know the one, someone brings a block of cream cheese, spreads some pepper jam on top, and serves it with some crackers spread around it. So easy and one of the best things I like to eat at a party. I thought why not switch it up a bit and turn it into an easy and bite size appetizer that everyone can enjoy. Cream Cheese Pepper Jam Puffs.

 

Ingredients:

 

• 1 pack frozen puff pastry sheets
• 1 pack cream cheese
• 1 jar pepper jam

 

1. Cut puff pastry sheets into 2 inc squares.

 

2. In a mini muffin pan spray some cooking spray and press in each square of puff pastry.

 

3. Take a spoon and drop a dollop of cream cheese into each puff pastry cup.

 

4. Bake in 350 degree oven for 15 minutes or until pastry has browned around edges.

 

5. Remove, let cool, and drop a dollop of pepper jam on top of each bite.

 

     These are so quick, easy, and will definitely be a favorite at your next holiday party.

 

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 5-10 +

 



 

Pollock Over Spicy Red Pepper Sauce

Red Pepper Sauce

     Not much to say about this dish. I was craving fish and wanted an interesting sauce to accompany it. So here goes; My Pollock over spicy red pepper sauce.

Ingredients:

• 2 fillets of Pollock
• 1 red bell pepper
• 1/2 cup chopped green onion
• 1 clove garlic
• 1 pinch of cayenne pepper
• 1 pinch cumin
• 1 tbs lime juice
• 1/4 cup water
• olive oil

1. In a large skillet over high heat drizzle some olive oil and saute diced red bell pepper and green onion until soft.

2. Add in garlic and saute until fragrant.

3. Remove from heat and place in a blender. Add pinch of cayenne, cumin, lime juice and water and
pulse until smooth.

4. Pour mixture back into skillet.

5. Salt and pepper your Pollock fillets. Place in skillet and cover and simmer in pepper sauce for about 8-10 minutes or until flaky and done.

      Delicious, spicy, flavorful, and very healthy. This fish dish was fantastic and the sauce would go good with any type of fish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2

Praiano Shrimp Gnocchi

Praiano Shrimp Gnocchi

 

     Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.

 

Ingredients:

 

• 1 lb shrimp
• 1 orange bell pepper
• 1 cup tomato juice
• 1 large lemon
• 1/2 cup white wine
• Small fresh diced basil
• Small fresh diced parsley
• 1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4

Original Dish in Praiano



Creamy Rosemary Chicken

Creamy Rosemary Chicken

 

 

 

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

Ingredients:

 

• 1-2 boneless chicken breasts
• Sliced eggplant
• Sliced zucchini
• Sliced squash
• Sliced peppers
• 1 clove garlic
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 sprig rosemary or 1 tsp dried rosemary
• Olive oil
• Salt/pepper

 

1. In a large saute pan drizzle some olive oil.

 

2. Salt and pepper your chicken and brown on both sides. Remove

 

3. In same skillet saute the eggplant, zucchini, squash, and peppers.

 

4. Add in diced garlic and white wine. Simmer until the wine has begun to half.

 

5. Place chicken back in. Pour in heavy cream and rosemary.

 

6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.

 

7. Salt and pepper to taste and serve over rice or pasta.

 

     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-4

Ratatouille

Ratatouille

 

 

     What is ratatouille? Have you seen that cartoon movie with the little rat? Well, they end up making this famous traditional French stewed vegetable side dish. Beautifully presented as layers and packed full of flavor, this dish is so easy and delicious that you will make it as much as possible. Especially if you have a garden full of fresh vegetables, this dish is easy to make and will feed a lot of your family. I was surprised how quick and easy this dish was. I was also surprised it turned out so pretty too. Ratatouille.

 

Ingredients:

• 2 small zucchini
• 2 small yellow squash
• 2 orange bell peppers
• 1 small eggplant
• 2-3 small tomatoes
• 1/2 12 oz can tomato sauce
• Garlic
• Onion powder
• Olive oil
• Herb de Provence
• Goat cheese

 

1.       Slice all vegetables into ½ inch thick slices. Slice pepper into ½ slice rings. You can even cut them in half if they do not fit the same size.

2.       Take half can of tomato sauce and pour into 9x13 pan.

3.       Sprinkle some garlic and onion powder

4.       Begin layering each vegetable in a sequence until all has been used up or no more room. (See picture)

5.       Drizzle with some olive oil and sprinkle some Herb de Provence.

6.       Cover with parchment paper or tinfoil.

 

7.       Bake covered for 45 minutes in 375 degree oven.

8.       Sprinkle with some fresh goat cheese and serve.

     That is it! Simple delicious and full of flavor. A simple French dish that anyone can make and will not be intimidating to do.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4+

 

 

Sloppy Joes

Sloppy Joes

     What is more American than that standard simple “manly” sandwich; Sloppy Joes. I have no clue the origins of this dish. I just know that everyone grew up eating this dish. It was simple. You came home from playing out in the wonderful summer air or after school and this dish was waiting for you. It was simple and if your mother or father didn’t have enough time to cook a huge meal they simply threw this dish together. Now I know most people have been used to the simple standby that you can buy in a can at your local grocery store, however this dish is made from scratch and is much more flavorful. Any bachelor can make this dish. Hell, anyone whether male or female who loves a great sandwich can make this dish. Simple ingredients and quick and easy to put together. Please enjoy my homemade Sloppy Joes.
 
Ingredients:

• 1 lb ground beef
• ½ yellow bell pepper
• ½ white onion
• 1 10oz can tomato sauce
• Garlic
• Brown sugar
• Liquid smoke
• Worcestershire
• Yellow mustard

1.       In a large skillet brown your ground beef over medium heat
2.       Toss in diced up onion and bell pepper and sauté alongside the beef until tender.
3.       Mix in some diced up garlic.
4.       Pour in the tomato sauce and bring to a simmer
5.       Mix in a small handful of brown sugar, a squirt or two of mustard, a couple of drops of liquid smoke and Worcestershire.
6.       Bring to a simmer, cover and simmer for about 15 minutes
7.       Serve on a warm burger bun.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 2-4 people

Roman Chicken Pasta

Roman Chicken

 

     I first came upon this dish while watching one of my favorite celebrity chefs and long time crush; Giada  de Laurentiis. I love how she has great ties with her heritage and takes traditional dishes from her family and makes them her own. She is definitely a talent and I still to this day enjoy watching her.  I then went to Italy on my first trip and also came across a similar dish while there. This dish is so flavorful and full of tasty goodness. I changed mine up a bit and always serve it with a good homemade fettuccini. The combination of chicken, pancetta, peppers, the saltiness from the capers and the fresh herbs are fantastic. This dish is so easy and quick that you will be surprised how good it is. Please enjoy my Roman Chicken dish.

Ingredients:

• 1-2 boneless chicken breasts
• 1/2 cup diced Pancetta
• ¼ cup olive oil
• ½ red bell pepper
• ½ yellow bell pepper
• 1 clove garlic
• 1 small can diced tomatoes
• 1/3 cup white wine
• ½ tbs thyme
• ½ tsp oregano
• ½ cup chicken stock
• Capers
• Parsley

 

 

1.       Salt and pepper the chicken and in a large skillet drizzle the olive oil and brown the chicken.

2.       Remove chicken and sit aside. Saute pancetta and diced up peppers until tender.

 

 

3.       Toss in garlic and cook till fragrant.

4.       Toss in the can of diced tomatoes and white wine and simmer until wine has reduced.

5.       Pour in the chicken stock and herbs. Bring to a low simmer.

6.       Dice up the chicken into chunks and place back in the pan.

7.       Stir in the capers, cover and simmer until the chicken has cooked.

8.       Toss with your favorite pasta. Or if you do not want to serve as pasta you can keep the chicken whole and serve with the sauce poured over it.

 

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 2-4