2 large zucchini
2 eggs
1/2 cup Italian bread crumbs
1/2 cup of Parmesan cheese (finely grated)
Dash of garlic powder
Dash of dried basil
Sea salt and fresh cracked pepper to taste
Cooking spray
Preheat oven to 400 degrees.
Cut the zucchini into half lengthwise then into thick spears.
Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly.
Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly.
Place on baking sheet and spray the top of each spear with cooking spray.
Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown 45-60 seconds.
Serve with marinara sauce or ranch dressing. We had them with ranch, but I bet they would be even better with marinara. Jeff and I really liked them.
From: For the Love of Cooking
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Sunday, August 14, 2011
Thursday, February 17, 2011
St. Louis-Style Pizza
Although this picture may make it less likely that you will ever try it, here is how ours turned out. It was delicious, easy, and fast!
St. Louis-Style Pizza from Cook's Country magazine
Sauce:1 (8 0z) can tomato sauce
3 T tomato paste
2 T chopped fresh basil
1 T sugar
2 tsp dried oregano
Whisk ingredients together in a small bowl, set aside.
Cheese:
2 c shredded white American cheese (I couldn't find this, is that weird? I just used white cheddar)
1/2 c shredded Monterey Jack cheese
3 drops liquid smoke (didn't have any so left it out)Combine in a bowl, set aside.
Dough:
2 c flour
2 T cornstarch
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 c plus 2 T water
2 T olive oil
Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive. Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees.
Divide dough into 2 equal pieces.
Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12 inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.Top each pizza with half of sauce and half of cheese. Add any other pizza ingredients you would like (I added ham and pineapple).
Place on baking stone (with parchment paper). Bake until underside is golden brown and cheese is completely melted, 9-12 minutes (mine finished faster). Remove pizza from oven. Transfer to cooling rack and let cool a few minutes.
(Posted by Natalie)
St. Louis-Style Pizza from Cook's Country magazine
Sauce:1 (8 0z) can tomato sauce
3 T tomato paste
2 T chopped fresh basil
1 T sugar
2 tsp dried oregano
Whisk ingredients together in a small bowl, set aside.
Cheese:
2 c shredded white American cheese (I couldn't find this, is that weird? I just used white cheddar)
1/2 c shredded Monterey Jack cheese
3 drops liquid smoke (didn't have any so left it out)Combine in a bowl, set aside.
Dough:
2 c flour
2 T cornstarch
2 tsp sugar
1 tsp baking powder
1 tsp salt
1/2 c plus 2 T water
2 T olive oil
Combine flour, cornstarch, sugar, baking powder, and salt in large bowl. Combine water and olive oil in liquid measuring cup. Stir water mixture into flour mixture until dough starts to come together. Turn dough onto lightly floured surface and knead 3 or 4 times, until cohesive. Adjust oven rack to lower-middle position, place pizza stone (or inverted baking sheet) on rack, and heat oven to 475 degrees.
Divide dough into 2 equal pieces.
Working with 1 piece of dough at a time, press into small circle and transfer to parchment paper dusted lightly with flour. Using rolling pin, roll and stretch dough to form 12 inch circle, rotating parchment as needed. Lift parchment and pizza off work surface onto inverted baking sheet.Top each pizza with half of sauce and half of cheese. Add any other pizza ingredients you would like (I added ham and pineapple).
Place on baking stone (with parchment paper). Bake until underside is golden brown and cheese is completely melted, 9-12 minutes (mine finished faster). Remove pizza from oven. Transfer to cooling rack and let cool a few minutes.
(Posted by Natalie)
Garlic Bread Sticks
These are so easy and so fast! We really like them.
· 3 cups flour
· 1 teaspoon salt
· 1 teaspoon garlic powder
· 1 tablespoon dry parsley (optional, for decoration)
· 1 tablespoon baking powder
· 1 cup milk
· 1/2 cup margarine (1 stick)
· 1 more teaspoon garlic powder
· 1/2 teaspoon salt (optional)
Begin with your favorite big bowl. Measure your flour, salt, garlic powder, parsley and baking powder into it. Stir the dry ingredients together so that the salt, garlic powder, parsley and baking powder are evenly distributed throughout the flour. Now pour in your milk. Stir with a big spoon until you get a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl about 5 or 6 times. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. If the edges get all scraggly then use your hands to press them back up into main rectangle. Sometimes I simply take the dough and press it into the pan to form it's shape and then remove it. It doesn't have to be perfect.
Meanwhile place the margarine in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the margarine to melt. When the margarine is melted, carefully remove the pan from the oven. It will be very hot, so don't burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2-teaspon of salt into the pan. You do not have to use the extra salt.
We like our bread sticks salty so I always use it, but it isn't vital. Now, very carefully lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. I use a pizza cutter for this because it seems to work the best. A sharp knife will work too though, so use what you have available. My method of cutting is to cut the dough in half and then cut each half in half and then each quarter in half, going on and on until I have a lot of narrow strips of dough. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.
I got this recipe from this site:
http://www.grouprecipes.com/22356/quick-easy-garlic-bread-sticks.html
(Mackenzie's Post)
· 3 cups flour
· 1 teaspoon salt
· 1 teaspoon garlic powder
· 1 tablespoon dry parsley (optional, for decoration)
· 1 tablespoon baking powder
· 1 cup milk
· 1/2 cup margarine (1 stick)
· 1 more teaspoon garlic powder
· 1/2 teaspoon salt (optional)
Begin with your favorite big bowl. Measure your flour, salt, garlic powder, parsley and baking powder into it. Stir the dry ingredients together so that the salt, garlic powder, parsley and baking powder are evenly distributed throughout the flour. Now pour in your milk. Stir with a big spoon until you get a ball of dough that leaves the sides of the bowl. You may have to dust the ball of dough with a little flour if it seems sticky to you. Gently knead the ball of dough right there in the bowl about 5 or 6 times. Now place your dough on the counter. You may place a sheet of waxed paper under it you like. Using a rolling pin or sturdy bottle roll the dough out into a rectangle shape. If the edges get all scraggly then use your hands to press them back up into main rectangle. Sometimes I simply take the dough and press it into the pan to form it's shape and then remove it. It doesn't have to be perfect.
Meanwhile place the margarine in a 9 by 13-inch pan. Place the pan in the oven at 425°. Allow the pan to preheat and the margarine to melt. When the margarine is melted, carefully remove the pan from the oven. It will be very hot, so don't burn yourself. Sprinkle the second teaspoon of garlic powder and the 1/2-teaspon of salt into the pan. You do not have to use the extra salt.
We like our bread sticks salty so I always use it, but it isn't vital. Now, very carefully lay your rectangle of dough into the pan, over top of the margarine. Next cut the rectangle into narrow strips. I use a pizza cutter for this because it seems to work the best. A sharp knife will work too though, so use what you have available. My method of cutting is to cut the dough in half and then cut each half in half and then each quarter in half, going on and on until I have a lot of narrow strips of dough. The margarine will creep up between the strips. This is normal. It is what gives these bread sticks their texture. After cutting your strips, place the pan in the oven, still at 425°, and bake them for 20 minutes. They will be brown and crispy when they are done.
I got this recipe from this site:
http://www.grouprecipes.com/22356/quick-easy-garlic-bread-sticks.html
(Mackenzie's Post)
Tuesday, September 28, 2010
Baked Ziti
I love this recipe. It is great to make if you have a crowd to serve, or just for everyday. Since it makes so much I usually freeze half and bake it later, so it's a two for one meal!
Makes 10 servings
INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 ounce) jars traditional spaghetti sauce
1 (8 ounce) pkg cheddar cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, cheddar, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. It is slightly too much to fit into a regular 9x13 dish. I usually make it in two smaller pans and freeze one to eat later.
Adapted from: Melanie Andrews
Makes 10 servings
INGREDIENTS:
1 (16 oz) pkg dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 ounce) jars traditional spaghetti sauce
1 (8 ounce) pkg cheddar cheese, sliced
1 (8 ounce) pkg mozzarella cheese, shredded
1 1/2 c sour cream
1/8 c grated Parmesan cheese
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente (about 8-10 minutes); drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees. Grease a deep 9x13 inch baking dish. Layer in the following order: 1/2 of the ziti, cheddar, mozarrella, sour cream, and sauce mixture. Then top with the remaining ziti, provolone, mozzarella, sour cream, and sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
*This recipe makes a large dish so make sure that you use a deep 9x13 dish or a larger baking dish. It is slightly too much to fit into a regular 9x13 dish. I usually make it in two smaller pans and freeze one to eat later.
Adapted from: Melanie Andrews
Tuesday, September 21, 2010
Chicken Pomodoro
This was a 30 minute meal from Cook's Country, and it really is fast. The red pepper flakes give it a little kick and make it so delicious.
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
4 boneless, skinless chicken breasts (about 1 ½ lbs.)
Salt and pepper
3 Tbs. olive oil
1 onion, chopped fine
4 garlic cloves, minced
1 tsp. dried oregano
¼ tsp. red pepper flakes
1-14 oz. can diced tomatoes
1/3 C. heavy cream
¼ C. finely chopped fresh basil
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs. oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and ¼ tsp. salt and bring to a boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
Transfer chicken to platter and tent with foil. Simmer sauce, uncovered until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over rice, polenta, or pasta.
From: Cook's Country
Monday, September 20, 2010
Fettuccine with Zucchini
This is really quick to make and my whole family really likes it
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
4 Tbs. olive oil
Cubed chicken breast
1 lb. mushrooms, sliced
3 large garlic cloves, minced
sliced/chopped zucchini (or substitute chopped artichoke hearts)
½ c. milk or half and half
½ C. chicken stock
1 C. freshly grated Parmesan cheese
1 tsp. salt
12 oz. fettuccine
Saute chicken, mushrooms, and garlic in oil over medium0high heat for six minutes. Add zucchini for three more minutes. Add artichoke hearts if using, cream stock, and cheese. Season with salt and pepper. Cook pasta according to package directions. Toss pasta with sauce. Pass additional cheese.
I’ve also used broccoli with this which is really good.
Adapted from: Joan Anderson
White Pizza Crust
I used this pizza crust for calzones and breadsticks and it was delicious, and so quick and easy. It is my new favorite white pizza crust!
1 c warm water, divided
1 tsp sugar
2 ¼ tsp active dry yeast
3 Tbsp oil (olive oil or vegetable)
2 ½ c flour
1 tsp salt
Put 1/2 C. warm water in bowl. Stir in sugar and yeast and let proof for 10 minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 30 minutes to 1 ½ hours, until risen.
From: The Sisters Cafe
1 c warm water, divided
1 tsp sugar
2 ¼ tsp active dry yeast
3 Tbsp oil (olive oil or vegetable)
2 ½ c flour
1 tsp salt
Put 1/2 C. warm water in bowl. Stir in sugar and yeast and let proof for 10 minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 30 minutes to 1 ½ hours, until risen.
From: The Sisters Cafe
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