Chicken Cacciatore for Two

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Chicken Cacciatore for Two

Sometimes it’s hard to scale down a recipe for 2 people without sacrificing the quality of the recipe, but this Chicken Cacciatore for Two recipe is delicious. This recipe is fairly quick to put together and doesn’t require a lot of cooking time. You can use 2 chicken leg quarters in this recipe or 3-4 chicken thighs depending on whats available. I used 3 because that’s what was in the package.

If you’re cooking for two give this one a try it’s excellent. Enjoy

Chicken Cacciatore for Two
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
  • 4 chicken thighs or 2 leg quarters
  • Salt
  • pepper
  • 2 teaspoons vegetable oil
  • 8 ounces fresh portabella mushrooms (trimmed and quartered)
  • 1 small onion (chopped)
  • 1 medium red pepper (chopped)
  • 1 tablespoon tomato paste
  • 2 garlic cloves (crushed and minced)
  • ½ teaspoons dried rosemary
  • ⅛ teaspoon red pepper flakes
  • ¼ cup white wine
  • 1 can diced tomatoes (14.5-ounces)
  • ½ cup chicken broth
Instructions
  1. Salt and pepper the chicken on both sides. In a large nonstick skillet over medium high heat brown chicken on both sides; remove chicken to a plate. Reserve about 1 tablespoon of fat in the skillet.
  2. Chicken Cacciatore for Two prep 2
  3. In the same skillet cook the mushrooms, onion, bell pepper, 1 teaspoon salt, and ¼ teaspoon pepper until vegetables are softened and start to brown. Stir in the tomato paste, garlic, rosemary, and pepper flakes and cook until mixture is rust colored. Mix in the wine stirring any dripping off the bottom of the pan and continue cooking until liquid is evaporated.
  4. Chicken Cacciatore for Two prep3
  5. Chicken Cacciatore for Two prep 4
  6. Mix in the diced tomatoes and chicken broth and then work the chicken into the mixture. Cook covered over low heat for about 25 minutes until chicken reaches a temperature of 175F. Remove cover and cook on medium high until sauce starts to thicken and chicken is done. (185F.)

Adapted from cookscountry.com

Chili Spaghetti Casserole

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onechili spaghetti casserole picture 2

This one dish Chili Spaghetti recipe is simple to put together and has a great combination of flavors. It is quick to put together so you can have supper on the table in less than an hour. This is a great after school or work recipe.

Give it a try; enjoy.

Chili Spaghetti Casserole
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 8 ounces spaghetti
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • salt and pepper
  • ⅛ teaspoon black pepper
  • 1 can spicy vegetable chili (18.8 ounces – you can also use any good brand of vegetarian chili)
  • 1 can Italian stewed tomatoes (14.5 ounces)
  • 1 ½ cups shredded sharp cheddar cheese (divided)
  • ½ cup sour cream
  • 1 ½ teaspoons chili powder
  • ¼ teaspoon garlic powder
Instructions
  1. chili spaghetti casserole prep picture 1 chili spaghetti casserole prep picture 2
  2. Preheat oven to 350F.
  3. Cook pasta according to package directions for al dente; drain and rinse. Place cooked spaghetti in a 13 x 9 casserole dish lightly sprayed with cooking spray.
  4. While pasta is cooking cook the burger and onion in a large skilled until burger is no longer pink inside; drain any excess fat. Stir in the chili powder, tomatoes, 1 cup cheese, sour cream, garlic powder, and salt and pepper to taste; cook until heated through.
  5. Mix the chili mixture into the spaghetti and sprinkle the rest of the cheese over the top. Cover with aluminum foil and bake for 30 minutes or until mixture is hot and bubbly and cheese is melted.
  6. Serve hot.

 

Italian Meatball Subs Recipe

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italian-meatball-sub-recipe-picture2

Oven baked meatballs, marinara sauce, and provolone cheese, create these delicious Italian Meatball subs.

This is a great game day recipe, or a simple recipe for lunch or supper. The original recipe calls for Italian sub rolls, but if you don’t have them available hoagie buns work out just fine. This recipe makes 4, if you need more double the recipe.

Italian Meatball Subs Recipe
 
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Author:
Recipe type: Game Day
Serves: 4
Ingredients
  • 1 ¼ pound ground chuck
  • ¾ cup Italian bread crumbs
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 hoagie buns (or 6 inch Italian sub rolls)
  • 1⅓ cups marinara sauce (your favorite brand)
  • 4 slices provolone cheese (sliced thin)
Instructions
  1. Preheat oven to 400F.
  2. Lightly spray a rimmed baking sheet with cooking spray.
  3. Lightly beat the eggs in the bottom of a large bowl. Place the burger on top of the eggs and then add the bread crumbs, salt, pepper, and garlic powder; using your hands mix until thoroughly combined.
  4. Divide meat mixture into 12 - 2 inch meatballs and place on baking sheet. Bake for 15 minutes or until an instant read thermometer reads an internal temperature of 160F, and meatballs are browned. Remove meatballs to a plate and discard any accumulated fat. Line now empty baking sheet with parchment paper, slice buns, and place 3 meatballs on each bun. Pour ⅓ cup marinara sauce over the meatballs on each bun and top with a slice of cheese. Return to the oven and cook until heated through and cheese is melted – serve hot.

Adapted from Cooks Country

Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

One Pound Homemade Italian Sausage Recipe

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1 pound homemade Italian Sausage recipe

I decided to post this One Pound Homemade Italian Sausage Recipe because it can be really hard to break down large recipes. Most sausage recipes are for large amounts, but there are times when just 1 or 2 pound of fresh sausage is needed. I used this sausage in bulk form, but you can stuff it into links if needed.

One Pound Homemade Italian Sausage Recipe
 
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Author:
Cuisine: Italian
Serves: 1 pound
Ingredients
  • 1 pound ground pork
  • 3 tablespoons ice water
  • ⅛ teaspoon black pepper
  • ½ tablespoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon garlic powder
Instructions
  1. Whisk all the dry ingredients together in a small bowl. Add the ice water and mix until thoroughly combined. Add the mixture to the pork and work it in using your hands.
  2. Use as bulk or stuff into casings.

 

Philly Cheesesteak Pizza Recipe

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Philly Cheesesteaak Pizza Recipe

Philly Cheesesteaak Pizza Recipe2

This Philly Cheesesteak Pizza Recipe has all the ingredients you would expect to find in Philly Cheesesteak sandwich. The combination of Alfredo sauce, mozzarella and provolone cheese makes this pizza rich and delicious.
If you looking for a change from the ordinary style type pizza give this on a try.
This recipe was adapted from Blogchef.net.

Philly Cheesesteak Pizza Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 1
Ingredients
  • Dough for 1 pizza (store bought or homemade)
  • ½ cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup green pepper (thinly sliced)
  • ½ cup onion (thinly sliced)
  • 1 can chunky style portabella mushrooms (4 ounces – Drained)
  • 8 ounces skirt steak
  • Salt and ground black pepper (to taste)
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 425F.
  2. Cut steak into a thin strip like you would for making a stir fry. Salt and pepper the meat to taste; using the olive oil, cook stake over medium high heat to desired doneness; set aside.
  3. Stretch the pizza crust over a lightly oiled baking sheet. Cut several small slits in the bottom of the crust, and bake the crust for 7 – 8 minutes.
  4. Remove the crust from the oven and spread the Alfredo sauce over the crust leaving about 1 inch on the edges. Sprinkle ½ cup each of the provolone, and mozzarella cheeses over the top followed by the steak strips, onion, mushrooms, and green pepper. Top with the remaining cheese.
  5. Bake for an additional 10-15 minutes, or until edges are browned, and cheese is melted.
  6. Serve hot.

 

Italian Chicken and Peppers Recipe

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Italian Chicken and Peppers Recipe

This Italian Chicken and Peppers Recipe is a simple and quick recipe to prepare. This is a great recipe for after work, or school. The original recipe called for chicken breasts or boneless skinless chicken thighs – I did not have the chicken thighs available, so I used the white meat, but I think the dark meat would be real good in this recipe.

Italian Chicken and Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 teaspoon vegetable oil
  • 13/4 pounds boneless skinless chicken breasts (cut into bite size pieces)
  • 2 medium green peppers (sliced into strips)
  • 2 medium onions (finely chopped)
  • 6 cloves garlic (sliced)
  • 24 ounces traditional past sauce
  • ¼ cup white wine
  • 12 ounces spaghetti
Instructions
  1. Cook spaghetti according to package directions. Drain and set aside to keep warm.
  2. While spaghetti is cooking, in a sauté pan, or large skillet, using the oil over medium high heat cook chicken until browned on all sides. Reduce heat to medium, add the onions, green pepper and garlic, and continue cooking until vegetables are tender and chicken is done.
  3. Stir the pasta sauce into the chicken mixture, add the wine, reduce heat to a high simmer and continue cooking until heated through and bubbly.
  4. Serve the chicken and peppers over the spaghetti.

 

Adapted from: Campbell’s Kitchen

Check out Keeping Up With the Jetsons: Crazy Kitchen Innovations

by Julie Ruble at Mode

 

 

Baked Manicotti with Meat Sauce Recipe

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manicorri recipe1

This recipe reminds me more of a lasagna roll-up recipe more than Manicotti. This recipe uses no-boil lasagna noodles in place of the Manicotti tubes. It is a lot easier to roll the lasagna noodles than it is to stuff the Manicotti tubes and the flavor is pretty much the same.
This is a good size recipe which would make it great for a potluck dinner or party.
The next time you’re in the mood for stuffed pasta give this Baked Manicotti with Meat Sauce Recipe a try; it’s delicious. Enjoy

Baked Manicotti with Meat Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 16
Ingredients
  • Meat Sauce
  • 1 pound lean ground beef (I used ground sirloin)
  • 1 large onion (finely chopped)
  • 1 package deli style thinly sliced peperoni (chopped)
  • 5 garlic cloves (minced)
  • 1 tablespoon tomato paste
  • ¼ teaspoons red pepper flakes (or to taste)
  • 2 cans crushed tomatoes (28 ounces each)
  • Manicotti
  • 16 no-boil lasagna noodles (about 1 box) I used Barilla Oven Ready Lasagna noodles.
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cup shredded Italian Blend cheese
  • 1 large egg (beaten)
  • ¼ cup fresh basil (finely chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Boiled water (enough to cover the bottom of a 13 x 9 casserole dish about 1 inch deep)
Instructions
  1. Preheat oven to 375F.
  2. In a large skillet or sauté pan lightly sprayed with cooking spray, cook onion, burger, and peperoni, breaking up the mixture as it cooks until burger is no longer pink inside. Set aside 1 cup of the meat mixture onto a plate covered with paper toweling to absorb any excess fat; drain excess fat from skillet if needed. Stir in the tomato paste, red pepper flakes, and garlic; continue cooking until fragrant. (About 30 seconds) add the crushed tomatoes and continue cooking until mixture starts to thicken. Salt and pepper to taste. Set aside.
  3. While sauce is cooking in a large bowl mix together the ricotta cheese, 1 cup reserved meat mixture, mozzarella, 1 cup Italian blend, salt, pepper, basil, and egg.
  4. Pour about 1 inch of boiling water into the bottom of a 13 x 9 casserole dish and arrange the noodles in the water. Let the noodles soak for about 5 minutes or until they become soft enough to handle. Remove the noodles from the water onto a clean dish towel separating them with a fork if needed; drain the water from the casserole dish. Pour ½ the meat mixture into the bottom of the casserole dish.
  5. Spread ¼ cup cheese mixture over each noodle, roll the noodle and place them seam side down into the casserole dish. (it will hold 16 placed side by side) pour the remaining sauce over the noodles, cover with aluminum foil, and bake for 20 minutes or until heat through, and bubbly.
  6. Remove the foil and sprinkle the rest of the Italian blend cheese over the top, return the casserole to the oven and continue baking until cheese is melted.
  7. Let rest for 15 minutes and serve hot.

manicorri recipe2

 

Adapted from Cook’s Country TV show cookbook

Beef with Cheese Ravioli Recipe

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beef and cheese ravioli

This recipe uses mostly store bought ingredients, but if you’re in a hurry to put something together after work, or school, it could be just what you’re looking for. This is a simple recipe that cooks quickly so you can have these Beef with Cheese Raviolis on the table in less than 30 minutes. Enjoy

Beef with Cheese Ravioli Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound ground sirloin
  • 1 can Hunts Roasted Garlic & Onion pasta sauce (24 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 package refrigerated cheese raviolis (9-11 ounce package) If you don’t have the refrigerated available use frozen – add 10 minutes to the cooking time or precook them.
  • Grated Parmesan cheese
Instructions
  1. In a large skillet sprayed with cooking spray break up, and cook ground sirloin until browned and no longer pink inside; drain if needed.
  2. Add the diced tomatoes and pasta sauce to the skillet. Bring the mixture to a boil and gently stir in the ravioli’s. Reduce heat to simmer, cover, and cook for 15 minutes or until ravioli is tender - 5 to 10 minutes longer if from frozen.
  3. Serve hot garnished with parmesan cheese.

beef and cheese ravioli 2

Adapted from readyseteat.com

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com