Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Tortellini Soup with Italian Sausage, Spinach and Tomatoes

Tortellini Soup with Italian Sausage, Spinach and Tomatoes

I had all of these ingredients on hand and adapted this from Gimme Some Oven.  It’s delicious and it’s a great way to get kids to eat spinach. Print Tortellini soup with Italian sausage, spinach and tomatoes Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 6-8   Ingredients 1 pound mild Italian sausage, casings removed 1 tablespoon olive oil 1 cup diced white onion (about 1 small white onion) 5 cloves garlic, minced 1 (28-ounce) can fire-roasted diced tomatoes 6 cups chicken stock ¼ cup roughly-chopped fresh basil leaves, loosely-packed 1 teaspoon salt ½ teaspoon black pepper 1 pound package frozen cheese tortellini (green/spinach pasta, if possible) 2 cups fresh baby spinach, packed freshly-grated Parmesan cheese, for serving Instructions Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a wooden spoon. Drain off any excess grease, then transfer the sausage to a separate plate and set aside. Return the stockpot to the heat and add the olive oil. Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally. Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally. Add the diced tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine. Continue cooking until the mixture reaches a simmer. Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through,...
Scampi Pasta

Scampi Pasta

My grandmother always laughed that in America, we call this “Shrimp Scampi,” as scampi means shrimp in Italian. My kids love this dish. Print Scampi Pasta Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4   Ingredients ¼ cup olive oil 1½ pound peeled and deveined large shrimp 4 large garlic cloves, peeled and forced through a garlic press ½ teaspoon dried hot red-pepper flakes ½ cup dry white wine 1 teaspoon salt ½ teaspoon black pepper 5 tablespoons unsalted butter Juice of 1 lemon 1 pound capellini (angel-hair pasta) ½ cup chopped fresh flat-leaf parsley Instructions Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp and lemon juice. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. 3.4.3177...
Asparagus Risotto

Asparagus Risotto

Another great recipe for asparagus. It’s super easy and can be served as a first course, a side dish or a meal. Print Asparagus Risotto Author: Kristin Recipe type: Side Dish Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 4 cups vegetable or chicken broth 2 tablespoons olive oil 1 small yellow onion, chopped 1 cup Arborio rice 2 pounds asparagus, ends snapped off and cut into 2-inch pieces 2 tablespoons unsalted butter ½ cup grated parmesan cheese Instructions In a small saucepan, bring broth to a simmer. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is translucent, about 5 minutes. Stir in broth, ½ cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp. 3.4.3177...
Minestrone Soup

Minestrone Soup

This colorful soup is full of vegetables. You can use any vegetables. Potatoes can replace the pasta, substitute garbanzo or pinto beans for the cannellinis, cauliflower or zucchini for the broccoli. Serve with crusty Italian bread. Print Minestrone Soup Author: Kristin Recipe type: Soup Cuisine: Italian Prep time:  10 mins Cook time:  30 mins Total time:  40 mins Serves: 6-8   Ingredients 1 can (15 oz.) cannellini beans 2 tablespoons olive oil 1 yellow onion, finely chopped 1 garlic clove, finely chopped 5 cups chicken or vegetable broth 1 can (1 lb.) diced fire roasted tomatoes 1 large carrot, coarsely chopped 2 cups broccoli florets 2 cups baby spinach leaves ½ tablespoon dried basil ½ tablespoon dried oregano ½ tablespoon dried parsley 1 bay leaf ½ pound whole wheat pasta salt and freshly ground pepper freshly grated Parmesan cheese Instructions Heat the oil in a large popover medium heat. Add the onion and garlic and sauté until translucent, 2-3 minutes. Add the broth, tomatoes, carrot, broccoli, spinach, cannellini beans, basil, oregano, parsley, and bay leaf. Cover partially and simmer until vegetables are tender-crisp, about 20 minutes. Add the pasta and cook, uncovered until al dente, 8-10 minutes more. Season to taste with salt and pepper. Ladle into bowls. Garnish with the Parmesan. 3.4.3177...
Baby San Marzano Caprese Salad

Baby San Marzano Caprese Salad

There is no more refreshing salad than the Caprese in the summer. Print Baby San Marzano Caprese Salad Author: Kristin Recipe type: Salad Cuisine: Italian Prep time:  10 mins Total time:  10 mins Serves: 6   Ingredients 4 - 5 cups baby San Marzano (or grape or cherry) tomatoes, sliced in halves 1 pound fresh imported Italian small mozzarella balls ¼ cup extra virgin olive oil 1 tablespoon balsamic vinegar 10 - 15 large fresh basil leaves (to taste) Sea salt to taste Freshly ground black pepper to taste Instructions Toss together the tomatoes, mozzarella, olive oil, and balsamic vinegar. Tear the basil into large pieces and toss into the salad. Season to taste with sea salt and freshly ground black pepper. Serve immediately. 3.4.3177...