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.

 

Cheddar Baked Chicken Recipe

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cheddar chicken recipe

This Cheddar Baked Chicken Recipe is moist and delicious. The rice cereal and Italian bread crumbs give the chicken a good protective coating to hold the moisture in, and the cereal gives the chicken a nice crunch. I prepared the recipe as written, it doesn’t require many ingredients, and is very simple to put together.
If you looking for a simple, and quick recipe for after school or work, give this one a try it’s really good. Enjoy

Cheddar Baked Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 3
Ingredients
  • ¼ cup plus 2 tablespoons unsalted butter (melted - divided)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless boneless chicken breast halves
Instructions
  1. Preheat oven to 350F.
  2. Place ¼ cup butter in the bottom of a 9 x 13 casserole dish or shallow roasting pan. (I placed the butter un-melted in the casserole dish to melt the butter while the oven was preheating)
  3. In a shallow dish whisk the flour, salt, pepper, and garlic powder together until well combined. (A pie dish works well for this)
  4. flour coating mix
  5. In another shallow dish mix together the bread crumbs, cereal, and cheese.
  6. cereal and cheese coating mix
  7. In a bowl whisk the egg until lightly beaten and then mix in the milk until well combined.
  8. egg and milk mix
  9. Roll each chicken breast in the flour until lightly coated, dip the chicken breast in the egg mixture, and then roll in the cheese mixture pressing firmly coat. Arrange each chicken breast on the bottom of the baking dish, drizzle with the remaining 2 tablespoons of melted butter.
  10. crusted chicken ready to cook
  11. Bake for 25 to 30 minutes or until chicken is golden brown with an internal temperature of 165F.
  12. Serve hot

chedar chicken out of the oven

Adapted from Allrecipes.com

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

Spaghetti with Mushroom and Tomato Sauce Recipe

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spaghetti with mushroom and tomato sauce

This recipe puts together fresh and dried mushrooms, seasoning, and tomatoes to create a light textured spaghetti sauce. This recipe is a little bit of worked compared to just opening a can of spaghetti sauce, but it is well worth the effort. If you like mushrooms this recipe is a must try; it is light and delicious. Enjoy

Spaghetti with Mushroom and Tomato Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ounce dried oyster mushrooms (rinsed well)
  • 1 cup low-sodium chicken broth
  • 4 ounces bacon, cut into ½-inch pieces (about 8 slices)
  • ½ pound Portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves (crushed and minced)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh rosemary leaves
  • 1 can diced tomatoes (14.5-ounce)
  • salt and ground black pepper
  • 1 pound spaghetti
  • Grated Romano or Parmesan cheese for serving
Instructions
  1. Place rinsed dried mushrooms in a small bowl with chicken broth, cover with plastic wrap and cut several slits in the top to let out steam. Microwave mixture for 1 minute or until mixture starts to steam. Let mixture rest for about 15 minutes or until mushrooms are softened. Remove mushrooms to a cutting board using a fork or slotted spoon, and finely chop the mushrooms. Place a coffee filter inside a strainer and strain the mushroom juice into a container and set aside.
  2. In a large skillet over medium high heat cook bacon until crispy; add the garlic, portabella mushrooms, oyster mushrooms, olive oil, tomato paste, and rosemary. Cook until liquid is evaporated and tomato paste starts to brown. Add the reserved chicken mushroom broth, bring the mixture to a boil over high heat, reduce heat to a high simmer and cook until mixture is thickened; salt and pepper to taste. (Mixture will have a saucy texture)
  3. Cook pasta according to package directions for al dente, drain reserving ½ cup of the cooking water.
  4. Mix tomato mixture into the spaghetti until thoroughly combined using the reserved pasta water to adjust the mixture to your desired consistency.
  5. Serve hot garnished with Grated Romano or Parmesan cheese.

Adapted from cooks country

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com

 

Italian Breaded Pork Chops

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italian breaded pork chops recipe

This is another simple and good recipe. This recipe doesn’t require many ingredients so chances are you probably have most of them on hand. The finished pork chops are tender, juicy, and delicious. I used boneless pork chops in this recipe, but bone in would be good as well. Cooking time will vary depending on the thickness of the chops. Enjoy

Italian Breaded Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 - 6
Ingredients
  • 3 eggs (lightly beaten)
  • 3 tablespoons milk
  • 1½ cups Italian seasoned bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoons dried parsley
  • 2 tablespoons vegetable oil
  • 4 cloves garlic (peeled and sliced)
  • 4-6 boneless pork chops (depending on size of ovenproof skillet and how many you are feeding. This recipe has plenty of breading mix to do 6; the chops I used for this recipe were about 1 inch thick.)
Instructions
  1. Preheat oven to 325F.
  2. In a medium size bowl whisk together the eggs and milk until thoroughly combined.
  3. egg dip mixture
  4. In a wide dish, like a pie dish, mix together the Parmesan cheese, bread crumbs, and parsley until well combined.
  5. pork chop breading mix
  6. Dip pork chops into the egg mixture, and then into the breadcrumbs, pressing lightly to adhere the mixture to the chops; coat thoroughly on all sides. Remove the chops to a plate and set aside.
  7. breaded porkchops
  8. Place the oil in a large ovenproof skillet over medium high heat and cook the garlic until lightly browned to flavor the oil; remove the garlic and discard. Cook the chops in the skillet until nicely browned on both sides.
  9. garlic in oil
  10. browning pork chops
  11. Transfer the skillet from the burner to the oven. (Middle rack) bake chops for 25 minutes or to an internal temperature of 145F.

Adapted from Allrecipes.com

One Dish Stove top Italian Macaroni Recipe

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simple stovetop italian macaroni recipe

This is another simple, quick and good recipe. In less than an hour you can have this Simple Stove top Italian Macaroni dinner on the table. This recipe does not call for a lot of ingredients so there is a good chance you may have everything you need on hand, and because this is a one dish recipe clean-up is a snap.
This recipe would be great for after work, or school, or if you just need to put something quick together because you have had a really busy day.

One Dish Stove top Italian Macaroni Recipe
 
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Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 can diced tomatoes (28 ounces)
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper or to taste
  • 2 cups uncooked macaroni
  • ½ cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
Instructions
  1. In a large kettle or Dutch oven break up and cook ground beef until no longer pink inside. Drain if needed.
  2. Add the tomatoes to the meat and stir in the water, elbow macaroni, Italian seasoning, onion soup mix, and red pepper flakes. Bring mixture to a boil and reduce heat to a high simmer. Cook covered, stirring occasionally, until macaroni is tender. Off heat; Stir in the shredded Parmesan and top with the Mozzarella cheese. Cover and let rest until cheese is melted. (I sprinkled the Mozzarella cheese on each dish as I served it.)

Adapted from Taste of Home