Tag Archives: Italian

A Beautiful Thing

Posted on by Run DMT
17

PhotobucketI’ve expressed my love for all things Italian on this blog many times before so it should come as no surprise that hubby took me for an Italian meal for my birthday.

At Bella’s Italian Café, we enjoyed a delicious three course meal starting with Bella’s Famous Chopped Salad, a finely chopped chicken breast, crumbled bacon, diced tomatoes, sun-dried tomatoes, red cabbage, gorgonzola, ditalini pasta and romaine all tossed in a dijon vinaigrette.

Although we should have split our entree, we each ordered the Salciccia Al Forno , Italian sausage tossed with penne pasta, mushrooms and ricotta in a creamy tomato sauce, then topped with mozzarella and baked.

 

Of course, we made sure to leave room for dessert and selected Tiramisu (a classic Italian dessert with layers of lady fingers, zabaglione – Marsala flavored custard, espresso whipped cream and mascarpone topped with whipped cream and warmed chocolate sauce) to top it off.  Much like restaurant’s name, our meal was simply beautiful.

 

Whereas others would be tired of eating Italian food, this past week we’ve been piling on the cheesy pasta dishes.  Per my request, Iron Chef Allan concocted a baked penne casserole and it was better than I hoped for!  This stringy cheesy layered mess really satisfied my craving.

Iron Chef Allan’s Baked Penne

Ingredients

1 Tbsp olive oil

1 onion

5 cloves garlic, minced

2 cartons of Pomi chopped tomatoes

1/4 tsp red pepper flakes

1/4 cup fresh basil , finely chopped

1 tsp dried oregano

Kosher salt

Ground black pepper

1 lb pasta

1 lb shredded part skim mozzarella

3 cups whole milk ricotta

1/4 cup grated parmesean

1 egg

Directions

Prepare penne according to al dente directions on box.

In a saucepan, soften onions in olive oil for about 10 minutes.  Add garlic to onions and cook for about 1 minute.  Add tomatoes, 1 Tbsp salt, 1/2 tsp black pepper, red pepper flakes, basil and oregano.  Simmer for about ten minutes or until warmed through.

In a large bowl, mix ricotta, mozzarella, egg, parmesean, 1/2 tsp salt and black pepper with half the tomato sauce.  Pour mixture into a 9 x 11 baking pan.  Top with remaining sauce, mozzerella and parmesean cheese.  Bake for 30 minutes or until bubbly and golden brown at 350 degrees.

 

Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.


*Also submitted at*

PhotoStory FridayI am a Food RENEGADE!friday potluck guest host girlichef

Crowd-Pleasing Chicken Cutlets

Posted on by Run DMT
13

PhotobucketI must being returning to my roots these days, because I keep creating some unbelievably tasty Italian dishes, like these chicken cutlets.  I should leave a check on the table at the end of dinner to start earning some tips for all my hard labor.  Actually, I pride myself in making some really simple yummy dishes, so honestly there’s no real hard labor involved.  But I should probably throw flour on my face like the old Rice Krispies commercial so it looks troublesome.

These chicken cutlets taste delicious blanketed by either of the sauces I shared here or here.  A side of your favorite pasta makes a nice companion to this dish too.  Lay a slice of fresh mozzarella on these bad boys and you’ve got yourself some fancy schmancy restaurant-style chicken parmesan like mama used to make.

Italian-Style Chicken Cutlets

Ingredients

1 lb boneless chicken breasts

¼ cup of olive oil

1 cup all purpose flour

2 eggs

1 cups plain bread crumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp thyme

¼ tsp red pepper flakes

1 tsp salt

½ tsp black pepper

 

Directions

Using the flat side of a meat mallet, pound the chicken cutlets to ¼- ½ inch thick.  Warm a ¼ cup of olive oil in a griddle set to 350 degrees.

Pour flour into one bowl, prepare an egg wash in another bowl and then combine the bread crumbs and spices in another bowl.  Lay each breast in the flour covering both sides of the fillet.  Then, lay the flour breast in the egg wash and wipe off excess egg.  Then, cover both sides of chicken breast with the bread crumb mixture and lay in heated olive oil.  Sauté until golden brown on both sides (about 4-5 minutes for each side).

Serve smothered with your favorite tomato sauce and a side of pasta.

 

Even though Karen is back in the States, we’re continuing to fling foods at one another. Link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.



*Also submitted at*

I am a Food RENEGADE!friday potluck guest host girlichef

My Matron of Honor Toast

Posted on by Run DMT
7

This is the speech roast…er…I mean toast I gave at my sister’s wedding.  For your viewing pleasure, I’ve also included a video of the toast.  Thank you, Randi for recording it.

 

When Simone and I were kids we would put on these elaborate productions and skits for parents and their friends.  It usually involved costumes and costumes changes for each number.  We even brought our childhood friend, Jen, into the act.  Do you remember our theme song?  Can you help me?

 

It’s Showtime!  It’s Showtime! 

It’s get up and go time!

 

I tell you the Sweeney Sisters had nothing on us!

 

Well, this is one hell of a show you have put on here today.  You’ve raised the bar.  Jen, I don’t know how we are ever going to top this.

 

Simone and I were always very proud of our ancestry.  I always felt more connected to the Italian/Spanish side of the family and Simone felt more connected to our French heritage.  In high school, I took 3 years of Spanish and Simone studied French for 2 years.  Despite Simone’s years of grueling translations and repetitive drills, the only French expression she remember is “J’aimerais une tomate”.  I would like a tomato.

 

Simone even went through a phase where she added an accent mark to the “e” in Simone, which caused everyone to pronounce it “Seemonay”.  I guess she thought it made her more ethnic, more worldly, more exotic or even European.  It just confused everyone.

 

In recent years, Simone has been rediscovering her Italian heritage.  As you know, Matt and Simone will be spending their Honeymoon in Venice and touring Italy.  She has even learned to speak the language: Gucci, Prada, Dolce and Gabana.

 

With those champagne tastes, I feel so sorry for the man she marries.  DOH! Sorry, Matt!  Sucker.

 

Simone and I were never into the Guido type.  As you can tell by our husbands, we even picked pasty partners.  We also picked some pretty tall men to marry.  The Mestanza family is evolving.  We’re even starting to walk up-right.

 

But, they make a great couple, don’t they?  Some people call the perfect couple bookends.  Since the beginning of our dating days, my mom shared the charming expression, “Every pot has its cover” with my sister and me.   

 

Well, Simone and Matt couldn’t have found a better match.  This pot has truly found its cover.  Now, I don’t know who is the pot or who is the cover.  I guess that would determine who likes to be on top.

 

So, here’s to Simone and Matt.  The pot has found its cover.