Tag Archives: italian cuisine

Chicken Parmesan Recipe


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I wanted to serve a hearty meal for friends who were coming for dinner. I decided to make Chicken Parmesan and fresh steamed broccoli. My girlfriend brought a salad and fresh garlic bread to complete the meal. The chicken was perfectly cooked – moist and tender with a crunchy outside. The sauce was tangy and filled with mushrooms and the oozing cheese was delicious. If you don’t feel like making the sauce or if you don’t have a lot of time, use your favorite store bought spaghetti sauce – it works great too. The chicken was a huge hit with our friends and my family. A fantastic dinner!

Click on the link above for the roasted tomato and onion marinara recipe. While the tomatoes and onions are roasting, sauté the mushrooms. Add 1 tsp of olive oil to a skillet over medium heat. Once hot, add the mushrooms and sauté until golden brown. Season with a bit of salt and set aside. Once the tomatoes and onions are roasted, place in the Dutch oven and finish making the sauce. Make sure you blend the sauce with the immersion blender BEFORE you add the sauteed mushrooms. Simmer the mushroom marinara for a few hours.
  • 4 chicken breasts
  • 2 eggs – beaten
  • 1/2 cup Italian style bread crumbs
  • 3 tbsp grated Parmesan cheese
  • Salt and pepper to taste
  • Dried basil, to taste
  • 1 tbsp olive oil
  • Cooking spray
  • 1 cup shredded mozzarella cheese (I use lower fat)
  • 3 tbsp Parmesan cheese, shredded
  • Fresh Basil, chopped for garnish
Pre-heat oven to 350 degrees. Trim chicken breasts of all fat. Cut each breast into two pieces. Heat large pan on medium heat; coat the pan with cooking spray and olive oil. Add salt and pepper to the beaten egg and mix. Add the grated Parmesan and dried basil to the bread crumbs and mix thoroughly. Dip chicken into eggs and then into bread crumbs. Add to pan and cook 3-4 minutes on each side. Make sure to spray the pan with cooking spray when you turn the chicken over.
In large baking dish add some spaghetti sauce and spread evenly over the bottom of the dish. Add chicken and top each piece with more sauce. Sprinkle the mozzarella evenly over the chicken then top with Parmesan cheese.

Bake uncovered for 25 minutes. Remove from oven and let rest a few minutes before serving. Enjoy.


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Posted by on March 24, 2011 in Cheese, Chicken


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Tortelloni a la Vodka Recipe

Smirnoff vodka

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Chef Jean Pierre shares one of his favorite recipes for cheese filled tortelloni pasta with an easy to prepare, but delicious, vodka sauce.


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Betty’s Easy Spaghetti with Savory Marinara Sauce

Penne pasta served with tomato sauce

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In this video, Betty demonstrates how to make Easy Spaghetti with Savory Marinara Sauce. This is a great recipe to use if you are in a hurry, and you are looking for a recipe that is tasty and also economical!


1 medium onion, chopped
3 cloves of garlic, minced
¼ to ½ teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil
16-oz. can tomato sauce
28-oz. can crushed tomatoes
3 tablespoons fresh parsley, chopped (You may used dried herbs in this recipe; just use 1/3 as much as listed for fresh herbs.)
1 1/2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon juice
½ cup shredded Parmesan cheese
16-oz. package uncooked spaghetti (I used only ½ of a 16-oz. package, but I had a lot of sauce left over!)
1 teaspoon salt for cooking spaghetti (optional)

In a deep skillet, heat 3 tablespoons olive oil over medium heat. Add 1 chopped onion, 2 minced cloves of garlic, and ¼ to ½ teaspoon crushed red pepper flakes. Sauté until the onion is clear., about 5 minutes. Add a 16-oz. can of tomato sauce, a 28-oz. can of crushed tomatoes, 3 tablespoons fresh chopped parsley, 1 1/2 tablespoons chopped fresh oregano, 2 tablespoons fresh chopped basil, 1 teaspoon salt, and ½ teaspoon ground black pepper. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Add ½ teaspoon lemon juice, and simmer for 5 minutes more. As soon as you begin simmering your spaghetti sauce, start making your spaghetti, according to package directions. (I add about 1 teaspoon of salt to the boiling water.) The spaghetti will be done about the same time as the Marinara sauce is ready. Drain the spaghetti using a colander. Place drained spaghetti on a large platter and spoon Marinara sauce over the top. Sprinkle ½ cup shredded Parmesan cheese over the top, and serve immediately. This recipe makes a *large* amount of spaghetti, but it is still excellent when reheated the next day! I like to serve it with heated French or Italian bread, with olive oil and balsamic vinegar for dipping the bread, and a green salad alongside! Buon Appetito !–Betty 



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Betty’s Loaded Tex-Mex Lasagna Recipe

Mozzarella cheese

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In this video, Betty demonstrates how to make Loaded Tex-Mex Lasagna. Along with lasagna noodles, this one-dish meal contains eggs, yogurt, 3 kinds of cheese, Italian sauce, black beans, and spinach. It’s an interesting dish that is loaded with lots of healthy ingredients to start your New Year!


9 lasagna noodles, cooked according to package directions and drained (I put about ½ teaspoon salt in the water to cook the lasagna.)
2 large eggs, lightly beaten
4-oz. cream cheese, softened to room temperature
6-oz. carton plain yogurt
1 cup shredded mozzarella cheese
10-oz. package frozen chopped spinach, thawed and drained (I squeeze the thawed spinach with paper toweling to remove all liquid.)
¼ cup chopped fresh cilantro
½ teaspoon salt
3 cups shredded Mexican-style cheese, divided (You may use taco-style, Monterey Jack, or pepper jack cheese.)
15-oz. can black beans, drained and rinsed
(2) 23.5-oz. jars Italian sauce (I used a garden vegetable variety.)
½ teaspoon ground cumin seed
cooking oil spray

In a mixing bowl, stir together 2 large lightly-beaten eggs, 4-oz. softened cream cheese, 6-oz. plain yogurt, a 10-oz. package frozen spinach, thawed and drained, ¼ cup chopped fresh cilantro, ½ teaspoon salt, and 1 cup shredded mozzarella cheese. Set aside. In a separate mixing bowl, mash a 15-oz. can of rinsed black beans. Stir in (2) 23.5-oz. jars Italian sauce and ½ teaspoon ground cumin seed. Spread 1/3 of the black bean mixture into a 13-inch by 9-inch by 2-inch Pyrex baking dish that has been sprayed with cooking oil spray. Place 3 cooked lasagna noodles across the bottom. Spread ½ of the spinach mixture over the top of the noodles. Sprinkle 1 cup Mexican-style cheese over the top. Repeat layers one time, and then top with remaining 3 lasagna noodles and the remaining 1/3 of the bean mixture. Cover with aluminum foil and bake at 350 degrees (F) for about 45 to 50 minutes. Remove the aluminum foil, sprinkle with remaining 1 cup of Mexican-style cheese. Bake an additional 5 to 10 minutes or until cheese is melted. This is a hearty, but healthy casserole that you will find to be very tasty, economical, and warming during the winter months ahead. I hope you enjoy it! –Betty


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BBQ Meatlovers Pizza Recipe


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How to make a tasty BBQ Meatlovers Pizza. Try it with tomato base sauce as well, it’s awesome either way.


Pizza dough — recipe at
Barbecue Sauce
Italian sausage
Beef mince
Garlic powder
Onion powder

Home Made BBQ Sauce:
½ cup tomato ketchup or sauce
½ cup apple cider vinegar
½ cup apple juice
2 tbs worcestershire sauce
¼ cup brown sugar
1 tbs corn flour

I hope you enjoy! 🙂


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Multi-color cake recipe Italian Cuisine

According to an Italian common saying, when it’s Carnival time every prank goes… so, prepare with Sonia this soft and joyful multi-color cake, which will make both adults and kids gasp in amazement!


Hi all of you friends, if you’re looking for a Carnival sweet but you don’t want anything fried, I’ve the right idea for you: the multi-color cake. It’s a soft and colorful cake, that will leave your kids astounded, suitable for breakfast or as a snack. Let’s see together what ingredients we’ll need:
• 2 ½ cups (300 g) of extra fine flour
• ¾ cup (100 g) of potato starch
• 4 medium eggs
• 1 organic lemon and orange
• less than ½ cup (100 ml) of fresh whole milk • 5 oz (140 g) of butter
• just over 1 cup (220 g) of sugar
• 1 sachet of baking powder
• 1 sachet of vanilla powder
• at least 3 food dyes, we’ve chosen red, blue and yellow
Let’s make together the multi-color cake!
In this bowl, I put the butter at room temperature, the sugar and the vanilla powder, I reduced everything to a soft, foamy mixture, and now we’ll add the 4 eggs, one at a time, and the milk, both at room temperature.
To this mixture, I added first the grated zest of an orange and a lemon, then the sifted flour, potato starch and baking powder. Now we’re going to divide the dough into 4 equal parts, using 4 different bowls.
After dividing the dough into 4 bowls, as you can see I added the colouring in just 3 of them, leaving the last one natural. To get such bright colors, I’m using powdered colorings; you can buy also the liquid ones, but you’ll get pastel colors. So, let’s begin to form the cake.
Grease with butter and flour a 7-inch mould, if you have use a tall one so the cake can rise vertically and when you slice it you’ll see all the colors inside. Now, begin to form the cake by putting a spoonful of mixture in the centre of the mould, in this way… go on with the other colors, by dropping one spoonful at a time onto the previous one… until you’ve run out of ingredients.
And here is the final result! Now we’re ready to bake the cake at 350°F for about 50-60 minutes, anyway check the cooking time with a toothpick until it comes out clean.
50-60 min. — 350°F (180°C)
Look at the wonderful colors of this cake! As a final touch, sprinkle the top with powdered sugar and edible glitters. From Sonia and GialloZafferano, bye and see you next Carnival recipe.


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Beef stew – original Italian recipe

Let’s learn how to prepare a classic international dish: the beef stew, a traditional, tasty main course which needs quite a long cooking time.


Hi all of you friends and welcome to the giallozafferano kitchen. Today we’ll be preparing together the beef stew: this cheap meat main course has quite a long cooking time, but your whole family will like it. Let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 3 tbsp of flour
• 2 stalks of celery
• 1 carrot / 1 onion
• 2,2 lbs (1 kg) of beef • pepper / salt
• 1 oz (30 g) of butter
• 1 glass of red wine
• 2 pints (1 lt) of meat broth
Let’s prepare the beef stew:
First of all, finely chop the celery, the carrot and the onion, then brown them in a pan with melted butter and oil. Brown on a very low flame for about 10 minutes.
10 min. — low heat
While the mirepoix is cooking, we can move on to the meat; remove any excess fat or gristle and, if they’re quite big pieces, cut them into smaller cubes. After that, dip them in flour.
Now add the floured pieces of meat to the sautéed vegetables… and stir constantly for 15-20 minutes until golden brown on all sides.
15-20 min. — high heat
When the beef is well browned… add a glass of red wine and let it evaporate.
Now add enough broth to cover all the meat… after that, let it simmer on a very low flame for an hour and a half – 2 hours with the lid on, leaving a small opening.
90-120 min. — low heat
Once the meat is nice and tender and the gravy quite thick, the beef stew is ready to be served, perhaps accompanied by a lovely potato puree as a side dish. From Sonia and Giallozafferano, bye and see you next video recipe.


Posted by on March 8, 2011 in Beef, Italian Cuisine


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