Ingredient: Italian seasoning

Seafood ‘Lasagna’ w/ Spring Roll Wrappers

Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.

People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.

The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.

My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!

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 Seafood 'Lasagna' w/ Spring Roll Wrappers
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Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
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Ingredients
Course Main Dish
Cuisine American
Keyword seafood lasagna w/ spring roll wrappers
Servings
Ingredients
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Rating: 5
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Instructions
  1. Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
  2. Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
  3. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
  4. Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
  5. Preheat oven to 350 F.
  6. Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
  7. Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.
Recipe Notes
  • Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.

Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce

There are many regions that lay claim to the origins of gnocchi. While they are generally associated with northern Italy, the truth is that these dumplings are found all over the peninsula and in many diverse forms, made with a variety of base ingredients depending on where they come from: flour, corn meal, semolina, bread, chestnut flour, ricotta, or vegetables—from pumpkin to spinach to the classic potato.

The word gnocchi is thought to come from nocca, which means knuckles, or from the Lombard word knohha, which means knot (such as wood knot) or walnut—all words that imply the small, tight, rounded shape of gnocchi that we know today.

The most famous potato gnocchi that are known and loved world-wide date back to the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens.

Some iterations of gnocchi such as gnocchi à la parisienne or gnocchi alla romana are always baked, even the classic potato iteration can be improved by a bit of oven time. This isn’t necessarily the most traditional way to make and serve gnocchi, but it’s certainly a twist on the classic and, above all, a nice way to dress up a package of prepared gnocchi, which might otherwise be a bit tough.

Another idea would be to use gnocchi as the base for a vegetarian sheet-pan dinner with roasted vegetables, baking them until they get crispy and golden brown; in another, similar recipe, the roasted gnocchi could be served on a bed of arugula for even more nutrients and flavor. 

Of course, you can bake gnocchi in a casserole with lasagna-like influences, simmering in a bubbling mass of sausage, ricotta, marinara, and mozzarella; this gnocchi bake, meanwhile, marries the dumplings with chicken, broccoli, and a rich, creamy Asiago cheese sauce.

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 Baked Chicken Gnocchi w/ Garlic Asiago Cream Sauce
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Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Cuisine Italian
Keyword baked chicken gnocchi w/ garlic asiago cream sauce
Servings
Ingredients
Chicken
Broccoli
Gnocchi
Garlic Asiago Cream Sauce
Votes: 1
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Instructions
Gnocchi
  1. Cook gnocchi according to package directions. Drain in a colander & set aside.
Broccoli
  1. Cut broccoli into florets & place in a 'steamer' microwave dish. Cook in the microwave about 1 minute; drain dish & set aside.
Chicken
  1. Season chicken quarters with Italian seasoning, salt & pepper. Melt butter in a skillet over medium heat. Sear chicken on both sides, starting skin side down, until golden brown, about 2-3 minutes per side; drain & set aside.
Asiago Sauce
  1. Preheat oven to 400 F. Butter a rimmed baking dish & set aside.
  2. Melt butter in a skillet over medium heat. Add minced garlic & cook until fragrant, about 1-2 minutes. Gradually whisk in chicken broth & Italian seasoning. Cook, whisking constantly, about 1-2 minutes. Stir in half & half cream & grated asiago cheese until slightly thickened. Adjust seasoning with salt & pepper to taste.
Baking
  1. Arrange chicken quarters in prepared baking pan. Top with cooked gnocchi, broccoli florets & asiago cheese sauce. Roast until completely cooked through, about 25-30 minutes. Serve hot.

Bacon & Tomato Boursin Cheese Tart

The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.

Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.

If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.

Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!

So, put it all together and what have you got … an amazingly good savory tart!

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 Bacon & Tomato Boursin Cheese Tart
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Keyword bacon & tomato boursin cheese tart
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PIECES
Ingredients
Course Main Dish
Keyword bacon & tomato boursin cheese tart
Servings
PIECES
Ingredients
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Instructions
  1. In a saucepan, fry bacon. Drain on paper towels & crumble.
  2. In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
  3. Preheat oven to 400 F.
  4. On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
  5. Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
  6. Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
  7. Bake for about 30 minutes or until the tart is crisp & golden.

Vegetable Dumpling Soup

Soup season is officially here! This satisfying, hearty vegetable dumpling soup truly creates the perfect cozy vibes this winter.

The exact origin of vegetable dumpling soup is difficult to pinpoint, as dumplings and soups have been staples in many cultures for centuries. Dumplings themselves have a long history, with early versions appearing in China when a physician named Zhang Zhongjing created them to help villagers with frostbite.

Vegetable dumpling soup, as we know it today, likely evolved from these early dumpling recipes, with variations appearing in different cuisines around the world. Here are a few notable examples:

  • Wonton Soup: A Chinese classic, wontons are typically filled with pork, shrimp or vegetables and served in a clear broth.
  • Mandu-guk: A Korean soup featuring mandu (dumplings) filled with meat or vegetables, often served in a beef or anchovy broth.
  • Tortellini in Brodo: An Italian dish where tortellini, small ring-shaped pasta filled with meat or cheese, are served in a rich broth.
  • Xiaolongbao: Also known as soup dumplings, these Chinese dumplings are filled with pork and a gelatinous broth that turns into soup when steamed.
  • Matzo Ball Soup: A traditional Jewish soup with matzo balls (dumplings made from matzo meal) served in a chicken broth.

This vegetable dumpling soup has soft, fluffy, biscuit-like dumplings made with a mixture of flour, baking powder, salt & olive oil. The baking powder in these dumplings is what gives them their lift and results in a light and fluffy texture. The dough is cooked in the flavorful simmering soup, resulting in little balls of deliciousness.

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 Vegetable Dumpling Soup
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Course Main Dish
Cuisine American
Keyword vegetable dumpling soup
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SERVINGS
Ingredients
Soup
Dumplings
Course Main Dish
Cuisine American
Keyword vegetable dumpling soup
Servings
SERVINGS
Ingredients
Soup
Dumplings
Votes: 1
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Instructions
Soup
  1. Add all ingredients to a stock pot. Cover & simmer until the vegetables are tender, approximately 2 hours. Stir periodically during cooking time.
  2. During the last ½ hour of the cooking time prepare dumpling dough.
Dumplings
  1. In a small mixing bowl, combine flour, baking powder & salt with a spatula. Form a well in the middle of the dry mixture & add olive oil & warm water. Mix until dough forms into a sticky ball. Cover with a dish towel & set aside for about 10 minutes.
  2. During the last 10 minutes of the soup’s cooking time carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  3. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  4. Ladle soup into serving bowls & top with dumplings. Serve hot.

Cheesy Onion & Chicken Turnovers

Turnovers are a tasty handheld pastry stuffed with a variety of sweet or savory fillings. Depending on where you are in the world, you might know turnovers by another name. It’s a calzone in Italy, an empanada in Latin America, a pasty in England, a patty in Jamaica and a hand pie in North America.

Whether they’re made with pastry or yeast dough, these tasty morsels get their name from the folding technique used to enclose the fillings. They can be fried or baked, and the result is a convenient self-contained meal or snack.

While store-bought turnovers are readily available, there’s something uniquely special about crafting your own savory ‘pies’ at home. The aroma that fills the kitchen as the turnovers bake in the oven, the satisfaction of creating a perfectly flaky crust, and the freedom to customize the fillings to suit your taste – these are the joys that make them truly special.

During the summer months I like to have a big variety of savory turnovers in the freezer (already baked). There are so many times when you are too busy to make lunch and there they are — ready to heat and eat!

These cheesy onion and chicken turnovers were inspired by some Boursin cheese with cranberries & pepper I had waiting to be used. The total result has made them keepers!

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 Cheesy Onion & Chicken Turnovers
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Course Lunch
Keyword cheesy onion & chicken turnovers
Servings
TURNOVERS
Ingredients
Dough
Chicken
Other Filling Ingredients
Course Lunch
Keyword cheesy onion & chicken turnovers
Servings
TURNOVERS
Ingredients
Dough
Chicken
Other Filling Ingredients
Votes: 1
Rating: 5
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Instructions
Dough
  1. Cook potato, peel & mash. In a bowl, combine yeast with lukewarm water. Allow to stand for about 3 minutes until foamy; add butter, salt, Italian seasoning, sour cream & potato & mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface. Knead dough about 10 minutes, until smooth & elastic.
  3. Place dough in a greased bowl, cover with plastic wrap & allow to rise in a draft free place until doubled in bulk, about 1 hour.
Topping & Fillings
  1. In a skillet, heat 1 Tbsp oil. Sauté onion until caramelized & tender. In a bowl, combine shredded chicken with 1/2 of the Boursin cheese. Grate cheddar cheese.
Assembly
  1. Divide dough into 6 equal pieces & shape each piece into a round ball. On a lightly oiled surface, flatten each ball with a rolling pin to a 6-inch diameter. Spread each piece of dough with some of the remaining Boursin cheese.
  2. Divide chicken/Boursin mixture between the 6 turnovers, laying it to one side leaving a half inch border. Fold each one in half to form turnovers.
  3. Line a baking sheet with parchment paper. Place turnovers on baking sheet giving them space to rise a bit. Top each one with some caramelized onions & cheese. Cover turnovers with a tea towel & place in a draft free place to rise for about 15 minutes.
  4. Preheat oven to 350 F.
  5. Bake turnovers until a nice golden brown color. Remove from oven & allow to cool on a wire rack.

Everything Bagel Pull-Apart Bread

Pull-Apart Bread …. an interesting concept that has been called many names such as bubble bread or loaf, jumble bread, monkey bread etc. Initially it was formed pieces of yeast dough dipped in butter and baked in a loaf to be served with jam or preserves. In 1942, General Mills (Betty Crocker) promoted ‘Hungarian Coffee Cake’, which consisted of balls of yeast dough dipped in melted butter, then in sugar frequently mixed with cinnamon and/or chopped nuts. It was baked in a ring pan because the central tube helped prevent the center from being under baked and sinking due to all the butter. ‘Betty Crocker’ had a real way of turning unknown recipes into mainstream ideas.

By the 1990’s, General Mills promotions began entitling this sugar-coated treat as ‘Monkey Bread’. However, it may have been silent-screen movie star, ‘Zasu Pitts’, who provided this whimsical name. The term and recipe initially appeared in the Thursday, February 8th, 1945 edition of the Winnipeg Free Press (Canada) in the column ‘Culinary Clinic’. Zasu was most often remembered for her extraordinary name, huge eyes and fluttering fingers. Besides acting, she had a passion for cooking and published a 93-page cookbook in 1963.

Most of the early recipes called for rolling out the dough and cutting it into diamond shapes instead of forming balls. The widespread popularization of money bread corresponded to the advent of the commercial refrigerated biscuit dough in the 1950’s. One of the later innovations is to insert a little cinnamon-sugar coated cube of cream cheese in the center of each dough ball or drizzle with a cream cheese glaze.

Today, I’m taking the idea in a savory direction, combining buttery homemade dough, garlic herb cream cheese filling and my ‘go-to’ favorite – everything bagel seasoning!

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 Everything Bagel Pull-Apart Bread
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Course Brunch
Keyword everything bagel pull-apart bread
Servings
LOAF
Ingredients
Dough
Filling
Everything Bagel Topping
Course Brunch
Keyword everything bagel pull-apart bread
Servings
LOAF
Ingredients
Dough
Filling
Everything Bagel Topping
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl, combine lukewarm milk with sugar & yeast. Allow to sit for 5-10 minutes until frothy.
  2. Add butter, egg, flour & salt. With an electric mixer, beat on low for about 3 minutes. Dough will be soft. Transfer to a lightly floured work surface. Using lightly floured hands, knead for 1 minute then shape into a ball.
  3. Place the dough in a greased bowl & cover with plastic wrap. Place in a draft-free area to rise until doubled in size about 1 1/2 hours. As dough rises, prepare filling. Butter a 11 3/4 x 4-inch ribbed semi-circle bread pan. Sprinkle with everything bagel seasoning making sure to get the seasoning up the sides & on the ends of the pan. Set aside.
Filling
  1. In a small bowl, using a hand mixer, beat all of the filling ingredients together until combined. Set aside but don't refrigerate unless making well in advance.
Assembly
  1. Flip dough on a lightly floured work surface & with a rolling pin, roll out the dough until it is 1/4-inch thick. Spread cream cheese filling on top & sprinkle with sliced green onions. Using a 3 1/2-inch circle cookie cutter, cut into circles. Fold circles in half & line prepared pan, round side down fitting into the 'ribs' of the pan. Tuck the remaining pieces that are leftover into the crevice's between the folded circles.
  2. Cover with oiled plastic wrap & allow to rise once again in a draft-free area until puffy, about 30 minutes.
  3. Preheat oven to 350 F. when bread is nearly finished rising.
  4. Bake until golden brown, about 30-35 minutes. Remove from oven & place on wire cooling rack. Cool for 10 minutes in the pan then remove from pan, slice or pull apart & serve.
Recipe Notes
  • If you prefer, you can make your own everything bagel seasoning with 1 Tbsp each poppy & sesame seeds, 1 1/2 tsp each dried minced onion & garlic flakes & 1 tsp coarse salt.
  • For this pull-apart loaf I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit all the dough into it.
  • Brion & I really enjoyed this bread made into a savory French toast for brunch.

Chicken Madeira

Wine is not just a beverage with dinner, but can also be a key ingredient in dinner. Madeira wines are known for their versatility. Madeira perfectly complements all sorts of ingredients because of its vast range of wines. It not only adds flavors, but also dimension to the dishes. From soups to stews to desserts, it packs quite a punch and has an intense impact on the final product.

Madeira wine evolved on the island of the same name on the coast of Portugal. It presents different characteristics to all other types of fortified wine due to its specific winemaking process, since it is obtained by intentional heating, and characterized by a distinct ‘baked’ bouquet.

Madeira is classified according to several designations, including vintage, grapes used, and sweetness. There are a few variations on the production method, but Madeira must be oxidized and heated (a process called “maderization,” named after the wine). This makes for a fortified wine that can last for centuries.

Madeira has several taste profiles, but most will have flavors of caramel, walnut oil, peach, hazelnut, orange peel, and burnt sugar.

The first thing to check before cooking a Madeira based dish is what kind of wine does the dish require? It is always safe to use an average blended Madeira. Choose the safest- Finest or Rainwater type. These are packed with flavors and aromas and are typically inexpensive.

A good example is Sandeman Madeira Rainwater. It is light in body but full of flavor. It has a light amber color with golden highlights, as well as clean, nutty aromas. Its flavor is nutty and lightly complex, with a clean finish. This Madeira makes a wonderful accompaniment to a variety of foods and is also a fabulous cooking wine that can be used in various traditional dishes. ‘Rainwater Madeira’ was so named in the 18th century because it is as soft as rainwater and the color of straw, glistening after a shower of rain.

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 Chicken Madeira
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Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken Madeira
Servings
Ingredients
Chicken
Sauce
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Instructions
  1. In a large saucepan melt 2 tablespoons of butter. Add 1 tablespoon of oil then add the mushrooms to the pan. Cook the mushrooms for about 5 minutes until they become soft.
  2. Add the onions to the pan & cook them along with the mushrooms for about 2-3 minutes. Add garlic & parsley to the pan & sauté them for a minute or two. Then, transfer this mixture to a plate.
  3. Slice the chicken breast in lengthwise strips. Season with garlic powder, Italian seasonings, paprika, salt & pepper.
  4. In the saucepan, melt a tablespoon of butter. Add a tablespoon of oil as well & let the butter foam. Add the chicken breast to the pan & cook it on both sides for 3-4 minutes each until golden brown. When it is cooked, transfer it to the plate with the mushrooms.
  5. In the same pan, pour in the Madeira wine & bring it to a boil. When it has reduced to almost half its volume, add the beef stock & boil it for about 10 minutes until only ¼ of the original volume remains.
  6. Add the heavy cream to the pan & simmer it for 2-3 minutes until it thickens. Sprinkle a pinch of salt & pepper into the pan to add flavor & stir.
  7. Return the cooked chicken to the pan along with the mushrooms. Top it with the shredded mozzarella cheese. Place the pan in the oven broiler and broil it for 2-3 minutes until the cheese has completely melted.
  8. Remove the pan from the oven. Place chicken on a serving platter & garnish with some parsley. Nice served with mashed potatoes.

Whole Roasted Cauliflower

Roasting a whole cauliflower is probably nothing new. One imagines that as long as there has been cauliflower, cooks have been roasting whole heads of it in high heat.

Israeli cuisine is diverse and very vegetable forward. So, it’s no great surprise that an Israeli chef figured out a way to make cauliflower even tastier with a presentation that is equally appropriate served for lunch on Wednesday or as a main dish on a holiday or other special occasion.

A whole roasted cauliflower will take a little more time than roasting florets, but it makes an unbeatable visual impression, and is almost absurdly easy to make.

This easy and delicious whole roasted cauliflower is spread with seasonings and grated Parmesan cheese then oven-roasted to perfection. Serve as a side dish with any number of entrees such as roasted pork loin and baked cod or enjoy as a vegetarian meal.

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 Whole Roasted Cauliflower
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Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
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Ingredients
Course Main Dish
Cuisine Middle Eastern
Keyword whole roasted cauliflower
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 375 F. Lightly grease a cast iron skillet.
  2. Remove all the outer leaves of the cauliflower & rinse it inside and out. Pat it dry & set it down onto a tea towel to drain off water from the inside, while you prepare the seasoning.
  3. In a small bowl, combine the seasoning, olive oil, minced garlic, & parmesan cheese. Mix well to combine.
  4. Turn the head of cauliflower upside down & carefully cut off most of the thick stem. Make sure not to cut off the area where the florets' stems attach.
  5. Spread the seasoning mix all over the cauliflower starting with the underside. Make sure to get the seasoning on the inside, between the stems to season the inside of the cauliflower. Turn it over & cover the outside of the cauliflower head with seasoning.
  6. Place seasoned cauliflower onto the prepared cast iron pan, stem side down & cover the pan & cauliflower with a sheet of aluminum foil tightly.
  7. Place into the oven and let it cook about 30 minutes.
  8. Take the aluminum foil off, raise the heat of the oven to 400 F. & place the pan with cauliflower back into the oven.
  9. Bake uncovered for another 30 minutes. You can test if the cauliflower is done by inserting the fork and feel how easily it goes in.

Stuffed Roasted Romas

Anyone growing a vegetable garden will now be reaping the benefits of all your hard work. Have you ever stopped and thought about how many summer vegetables are fantastic for hollowing out and stuffing? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is scoop out the middle and fill the inside with a stuffing of our choice. A little time in the oven until everything is heated through and dinner is ready!

When my siblings and I were growing up, my mother had many unique ways of teaching us how to take responsibility. On one side of her huge farm vegetable garden, she designated a ‘strip’ each for the three of us older siblings. The strips were each about 4 feet (1.22 m) wide and the length of her garden. The deal was that we could grow whatever we choose to, but it was ours to weed and care for all summer. At the end of the season, it was fun to see who had the most success. One of my sisters absolutely loved to grow pumpkins as they grew fast and large. I can’t really remember my mother stuffing a lot of vegetables but the idea of stuffing ‘things’ always appeals to me.

It’s hard to beat a summer tomato. They’re plump and juicy and filled with sweet and savory notes. You can certainly eat tomatoes in the wintertime, but this is one of those vegetables that showcases its best aromas and flavors in the summertime.

Aside from the visual presentation of a stuffed tomato, there’s the matter of flavor. I think the real beauty of a stuffed tomato is what you put inside it. And to be honest, the sky’s the limit. Any manner of meats, cheeses, carbs, and veggies can make for  great choices. The blended flavors make for some pretty tasty meals.

Whether it’s stuffed cabbage, stuffed zucchini or these stuffed tomatoes, food just tastes better when it comes in an edible package!

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 Stuffed Roasted Romas
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Course Main Dish
Cuisine European
Keyword stuffed tomatoes & roasted potatoes
Servings
Ingredients
Course Main Dish
Cuisine European
Keyword stuffed tomatoes & roasted potatoes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large saucepan, heat olive oil & add ground meat, breaking up the meat with a spatula. Cook for 5-6 minutes or until meat is browned. Drain off any excess grease then add the onion, Italian seasoning & salt to the pan. Cook 3-4 minutes or until translucent. Add the garlic & cook for 30 more seconds.
  2. Preheat oven to 350 F. Lightly butter an 8-inch baking dish.
  3. Turn tomatoes blossom side down to give you a flat bottom. Trim a thin slice off the 'top'. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Chop pulp finely to be used in filling.
  4. Stir the rice, most of the cheeses (save a bit to top tomatoes with) & tomato pulp into meat mixture. Season to taste with salt & pepper.
  5. Mound the filling mixture evenly into tomato shells. Place remaining filling in the baking dish. Nestle the stuffed tomatoes into it so they will stay upright during baking time.
  6. Bake tomatoes about 15-20 minutes then top with remaining grated cheese. Bake for another couple of minutes until cheese is melted.
  7. Place a bed of arugula on serving plate & top with loose baked ground meat mixture. Place the roasted Romas on top & serve hot.

Creamy Chicken Skillet w/ Italian Seasoning

Italian cuisine is renowned for its delicious and aromatic flavors, and one of the most essential ingredients that contribute to this is a blend of herbs and spices that add a distinct flavor to various dishes.

While these herbs are readily available in Italy, they were not always easy to find in America. As a result, early Italian immigrants needed a way to add their preferred flavors to dishes. ‘Italian seasoning’ provided exactly that. Its origins are a bit mysterious, with some people believing it originated in Italy and others insisting it is an American invention. However, the most common understanding is that the Greeks and Romans developed Italian seasoning somewhere in the Mediterranean during ancient times.

Italian seasoning is a mix of dried herbs with an earthy, piney flavor that’s subtly sweet and peppery. This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. Traditionally, though, it is just those five core herbs.

It has become a staple in North American kitchens and can be used to flavor just about anything, but some of our favorite uses are in classic Italian American dishes like meatballs, pizza or chicken Parmesan. It adds extra interest to olive oil for dipping bread or vinaigrette for salads. Or stir it into marinades to infuse your meat with woodsy, herbal flavor.

These chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. Nice served with roasted mashed cauliflower, brown or Basmati rice or orzo pasta.

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 Creamy Chicken Skillet w/ Italian Seasoning
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Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a small dish, combine all chicken seasonings & sprinkle on both sides of chicken cutlets. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken & cook, turning once, until browned & cooked through. Transfer to a plate.
Sauce
  1. Add the remaining 1 tablespoon oil, zucchini, mushrooms & onions to the pan. Cook, stirring, until starting to soften, about 2 minutes. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese & Italian seasoning. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil or Italian parsley if desired.
  2. Nice to serve with roasted mashed cauliflower, brown rice, orzo or basmati rice.