Chicken Parmesan and Spaghetti Squash Bowls

I've been making this dish ever since I shared my Chicken Parmesan recipe and had spaghetti squash from the garden.  Some years the squash seem to be never ending.  If kept in a dry, cool place they are available during the winter as well as fall.  This dish is great if you are trying to cut down on carbs or want a change up from pasta.

The next time I make this recipe I'll make a batch of my Garlic Cream Sauce to layer with the marinara sauce.  I love the added creaminess of it!

If you are wondering what happened to the other half of my "boat" -- my family is what happened.  They are usually a bit more patient when they know I need photos but my husband was "starving" and started whacking away!!

Chicken Parmesan and Spaghetti Squash Bowls                                Printable Recipe

8-10 boneless chicken tenders

1/2 cup all purpose flour

1 beaten egg

1 cup breadcrumbs *

Jar of your favorite pasta sauce ( I used my own Roasted Marinara)

1-2 cups of shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Chicken Parmesan

An Italian classic with a little twist. I start with a light pan fry and finish cooking it in the oven.  This lessens the need for all of that oil that gets absorbed when you fry. Baking the breaded chicken alone as opposed to smothering it in the sauce let's the crunch of the bread crumbs come through. I love that it's creamy and crunchy all in one dish. 

You can purchase your marinara sauce but make your own garlic cream sauce.  It's easy - if you can make a white sauce or gravy you can make it - and it's delicious with just a few ingredients.  Use the extra to dip breadsticks in!

Chicken Parmesan                                                                                      Printable Recipe

4 skinless boneless chicken breasts
1/2 cup all purpose flour
1 beaten egg
1 cup breadcrumbs
olive oil
6 ounces of spaghetti
Jar of your favorite pasta sauce ( I used my own Roasted Marinara)
One recipe Garlic Cream Sauce
Chopped basil for garnish

Europe: A Carousel of Flavors Part 2

On these days I take you on a journey from Germany through Austria, Italy and end in Switzerland.  

If you missed Part 1 follow this link!

Italian Countryside covered in vineyards.

Europe:  A Carousel of Flavors Part 2

Spaghetti Bolognese

I wasn't expecting to be served spaghetti bolognese in the German speaking part of Switzerland, but I was and it was delicious!  If I hadn't been so full from the first plateful I would have had another serving or two!  After a talk with our waitress and the chef from the hotel I quickly wrote down the ingredients and steps to make this delicious dish.  It is an easy dish but please allow time for it to simmer.  It's well worth the wait!

Our waitress told me that if you have other vegetables on hand you need to use your can throw them in as well.  She gave red and green peppers as examples.

Spaghetti Bolognese                                                                                     Printable Recipe

1-1/4 pounds steak*
olive oil
2 carrots
1 small onion
1-2 stalks celery
15 ounces tomato puree or plain sauce (some canned sauces has spices in it)
1 bay leaf
5 whole cloves**
2-1/2 to 3 teaspoons dried Italian Herbs (generally a mix of: oregano, basil, rosemary, marjoram, savory, thyme)
salt and pepper to taste
up to 4 cups of water (divided)
cooked spaghetti
grated Parmesan

Cheese-Stuffed Bread Sticks

I love my Quick Pizza Dough recipe but sometimes I don't want to heat up the kitchen with the oven for just me. One day I flattened the dough like a pizza and cooked it in my pan so I could dip it in the Roasted Marinara.  Then I realized I was missing out on the cheese. I decided to wrap a cheese stick up in the dough and then cook the dough.  Yum!  It's ooey gooey!  Quick and easy to make!

Cheese-Stuffed Bread Sticks                                                   Printable Recipe

3/4 teaspoon active dry yeast
3/4 teaspoon  sugar
1/2 cup warm water (110 degrees)
1/2 Tablespoon olive oil
couple dashes salt
1-1/2 cups flour plus more for dusting/kneading
6 cheese sticks (mozzarella or colby jack are best)

Add yeast and sugar to water.  Let set for 5 minutes.

Add olive oil, salt, and flour. 

Stir until completely mixed.  It is OK if it is a little wet.  You are going to add to a floured surface and knead. This will add flour and help complete your dough.

It should take you less than 5 minutes to get a nice smooth ball.  Cover with a towel and set aside for 15 minutes to rest/rise.

Divide dough into 6 pieces. 

Roll out into a rectangle that is large enough to cover your cheese stick.  Dampen the edge of the dough so when you fold over last edge it sticks.  Do the same on the end.  I lightly roll it all to be sure the are not holes for the cheese to seep out of as it melts.

Lightly oil a non-stick pan and heat to medium.  Add dough wrapped cheese to pan and cook until light brown. 

Flip each side and continue to brown/cook the dough.  If you want all edges brown you will need to gently hold the bread stick and hold the part of the dough you want browned to the pan.  I have learned that if you go too long they can leak but not as easily as when I did them in the oven.

Remove from pan and allow to cool for just a bit while you warm up your marinara sauce. I topped my sauce with Parmesan for extra cheesy flavor!  These are great to send in lunches too.

Check out that melty cheese!

I think next time I will make extra and freeze some.

PIN IT:  https://www.pinterest.com/pin/273593746089071096/ 

Top 10 Recipes of 2014

2014 is drawing to an end and I thought we should take a look back at some of the fan favorites.  Most of them are from this year but a few from last year snuck in. 

I hope you enjoy the look back with me. Click on the title to see the recipe or click on the "pin it" link to go right to Pinterest to re-pin for later!

Tuscan Roma Chicken and Pasta

There is this pizza, called Tuscan Roma, that I LOVE from a local pizza chain . It's Roma tomatoes, spinach, alfredo sauce and of course cheese! I have my own recipe to make it a home.

This hearty pasta takes all of those flavors I love and puts it all together in this creamy pasta dish.  Italian comfort food, good for the tummy and good for the heart!

Tuscan Roma Chicken and Pasta

1-1/4 pound chicken breasts or tenders

olive oil

salt and pepper

Sauce:

1 Tablespoon olive oil

1 red bell pepper, chopped

1-1/2 Tablespoons flour*

1/4 cup white wine

1/2 cup chicken broth

1-1/2 cups whole milk or half and half if you prefer it richer

4 ounces fresh spinach, chopped

6 ounce bag (1-1/2 cups) shredded Parmesan (not the stuff in the shaker)

1 medium tomato, seeded and chopped

4 ounces spaghetti noodles (or other favorite pasta, GF works well too)

Spaghetti Meatballs (with Gluten Free Options)

On top of spaghetti, all covered in....I think you know the rest!! Piled high on pasta or stuffed in a sandwich, these meatballs are versatile! With just one mess you can make extra and freeze them for another time which is great when ground beef is on sale.

Spaghetti Meatballs (with Gluten Free Options)                         Printable Recipe

2 eggs
1 garlic clove, minced
2 teaspoons dried parsley
1 pound ground beef
1 cup grated Parmesan cheese (sometimes I use 1/2 grated and 1/2 shredded)
1/2 cup dry bread crumbs *
1 jar favorite pasta sauce
cooked pasta *


In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.


Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls. *

Grilled Vegetable Lasagna

Cut the carbs (and gluten!) by ditching the noodles and using zucchini and yellow squash instead.

Grilled Vegetable Lasagna

1-2 small zucchini
1-2 small yellow squash
1 jar or 4 cups marinara sauce
1 pound ground beef (optional)
6 ounces ricotta cheese
2 cups shredded mozzarella
grated Parmesan

Mexican Chicken Alfredo

Most times when I go to the Mexican restaurant or even here at home when I make my own chicken fajitas I have leftovers  Although delicious, sometimes another meal of the same dish just doesn't appeal.  I took my garlic cream sauce (minus the garlic and spinach) and mixed it with pasta and my leftover chicken fajitas to make this re-vamped dish.  So creamy but with a little kick!

Mexican Chicken Alfredo

Olive oil
1 T flour** 
1/2 cup white wine (less if yours is strong flavored)
2 cups half and half (I use whole goat milk)
1 to 1-1/2 cups shredded Parmesan (not the stuff in the shaker)

6 ounces pasta, cooked and drained (I used Tinkyada gluten free)
Leftover chicken fajita meat and veggies, chopped
1 to 2 cups shredded Mexi blend cheese, Chihuahua cheese, and/or mozzarella

Deep Dish Pizza, a New Tra-Dish with Ragú

Ragú challenged bloggers to put their own spin on one of their classic dishes and create, what they call, a New Tra-Dish. I was given their Upside-Down Deep Dish Pizza Recipe and I decided to flip it back!  It's easy to make and you can change up your fillings with different meats and add veggies if you like.  Each are complimented nicely by the delicious sauce Ragú has made.  I know this is a dish we will make often!

Each jar of Ragú® Old World Style® Traditional Sauce is made with 11 juicy tomatoes making it its richest, thickest recipe.* 

For more easy and delicious Authentic Italian recipe ideas visit Facebook.com/RaguSauce. 

Deep Dish Pizza, a New Tra-Dish with Ragú

1 pound ground beef
1 - 24 oz jar Ragú® Old World Style® Traditional Sauce
1 Tablespoon olive oil
1 Tablespoon cornmeal
1 - 13.8 can refrigerated classic pizza crust
2 cups shredded Italian Blend cheese (or mozzarella)
1.75 oz of sliced pepperoni
1 Tablespoon grated Parmesan

Heat oven to 400 degrees.  In a skillet, cook ground beef until no longer pink.  Drain meat and add sauce. 

30 Minute Mozzarella

Have fun turning milk into cheese!

30 Minute Mozzarella

1 gallon WHOLE cow's milk (not ultra high pasteurized*) 
1-1/2 teaspoons Citric Acid Powder
1 cup cool water cool (to mix with citric acid)
1/4 teaspoon liquid rennet, liquid
1/4 cup water (to mix with rennet)
salt to taste

Put the cool milk into a stainless pot. I use a double boiler. Dissolve the citric acid into 1 cup of cool water. Stir into the milk. Bring the temperature of the milk to 90 degrees and remove from heat. Mix the rennet into ¼ cup cool water and stir into the milk for about 10 seconds.  Use the spoon to slow down the turning of the milk so it can rest.

Spaghetti Meatballs

Please see new posting here:

http://www.inthekitchenwithjenny.com/2014/11/spaghetti-meatballs-with-gluten-free-options.html

Thank you!!

Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce

Grilled Chicken with Creamy Sun Dried Tomato and Basil Sauce 

1-1/4 pounds skinless boneless chicken breasts
olive oil
salt/pepper

2 Tablespoons olive oil
2 Tablespoons diced shallots
2 Tablespoons flour
1/4 cup chopped sun dried tomatoes 
1/4 cup fresh basil, thinly sliced or 1 teaspoon basil paste (I used Gourmet Garden brand)
1-1/2 cups chicken broth
1/2 cup half and half

4 ounces angel hair pasta (other pasta would work too)

Prep your shallots and sun dried tomatoes.  I started off with julienned sun dried tomatoes and chopped from there. If you are slicing fresh basil, prep it too.  I used the basil paste since that is what I had on hand at the time.

 Measure your half and half and chicken broth.

Drizzle the olive oil in pan, add shallots and saute for just a moment or two so as not to burn the shalllots. 

 Add the flour, cooking for a moment.

Add chicken broth and half and half mixture a little bit at a time.  Whisk along the way so as not to have lumps. When it has thickened stir in your tomatoes and basil.  Place a lid on top so it doesn't skin over while you cook the pasta and chicken.

Trim chicken breasts. I cut them so they are flatter and then cut off the tip so it cooks more evenly and doesn't dry out on the end. I chop up the extras for a meal on another night.

Place chicken in a bowl, drizzle with olive oil and sprinkle with salt and pepper.  Stir to coat. Grill chicken until no longer pink inside.

Cook pasta.  Angel hair cooks in 4-6 minutes so make sure you start them a little bit after your chicken. 

If timing is not your thing you can cook your chicken ahead and chunk it up, setting aside until your sauce and pasta are done.  Then throw it all in one big pot, stir, and serve family style! This is most likely how I will do mine next time.

Baked Spaghetti

Eating spaghetti this way is much easier than slurping up the noodles.  Lately we've been using the spaghetti squash from the garden in place of the pasta.  We love it! 

Baked Spaghetti                                                                                       Printable Recipe

8 ounce pkg spaghetti noodles* (I used GF)

1 pound ground beef

1 jar spaghetti sauce (or approximately 3 cups homemade marinara)

2 eggs

1/3 cup grated Parmesan

1/2 to 3/4 cup garlic cream sauce

1 to 2 cups shredded mozzzarella

Green Pasta

Nice change up from the usual marinara sauced pasta.  My youngest daughter named the dish.

Green Pasta

frozen or fresh ravioli
OR
other favorite pasta shape
or gnocchi
(reserve some of the pasta water from cooked pasta)
basil pesto
grated Parmesan

Cook your pasta and drain until most of the liquid is out.  Sprinkle on some Parmesan and add a dollop or two or three of the pesto.  Stir.  There should be enough liquid to mix with the pesto and Parmesan to make a lovely green sauce.  Feel free to serve with more Parmesan sprinkled on top.

Rosso Verde Pizza

Pistachios on pizza?!  No way!  I thought the same thing when my husband brought it home from the pizza place.  But between it, the sweet red peppers, and the pesto, it works.  You must try it!  This is my version. We came up with a fun name, it means Red Green Pizza in Italian.

Rosso Verde Pizza

grilled pizza dough or quick pizza dough

pesto

shredded mozzarella (or a blend of your favorite pizza cheeses)

sauteed diced red peppers

pistachios 

For this recipe I used pre-grilled pizza dough and cooked it in the oven.  For fresh grilled pizza follow instructions on the grilled pizza dough page.  You can also use the quick pizza dough recipe and top it.  

Preheat oven and stone to 450 degrees.  Place frozen pizza dough or rolled our fresh dough on a pizza paddle or flat cookie sheet. Frozen pizza doesn't need cornmeal, it won't stick but the fresh DOES.  Spread on the pesto. Use as much or as little as you like. 

Sprinkled on your grated cheese.

Add the red peppers.

Now, on to adding the pistachios.  We left ours whole but you could chop them up a little bit if you want but don't obliterate them.  You want the crunch.

Slide it onto the pizza stone. 

Bake for 8-10 minutes or until golden brown.  Careful to watch your crust.  Brown is nice but at the end can quickly be too brown.

Slice and enjoy! 

Basil Pesto

Chef Gaby showed me how to use the abundance of basil I had.  I'll never buy pesto in a jar again!

Basil Pesto

All ingredients are approximate and be changed up to suit your taste!  Double, triple or quadruple to make extra to freeze.

2 ounces fresh basil

1/2 cup olive oil

2 Tablespoons pine nuts (we used and prefer macadamia nuts)

1 clove garlic

1/2 cup grated Parmesan cheese

2 Tablespoons grated Romano cheese

salt, as needed

Throw all of your ingredients except salt into a food processor and whiz away. 

Scrape down sides as needed to be sure it all gets incorporated.  Taste as you go and add salt as needed.  The cheeses have a fair amount of salt in them.

Store in a jar in the fridge to use.  It will darken on top but it is still tasty. 

Freezes great too.  Scoop into an ice cube tray.  After they are frozen pop them into a freezer bag or vacuum sealed bag for use later.

During harvest I use our pesto for quick spicing up of my homemade marinara sauce.  To use in pasta: Cook some ravioli, gnocchi, or favorite pasta shape.  Drain but leave a little pasta water on them.  Add some pesto.  Stir, then sprinkle with Parmesan.  The little one calls this "green pasta."

Homemade Ricotta

Homemade Ricotta

Leftover whey from cheese

OR

1/4 cup vinegar

1 gallon milk

LEFTOVER WHEY VERSION: Turn on fire and bring on the heat! I don't stir, I just walk off.  You'll notice clumps and bits heading to the top. Drain into cheesecloth lined colander.

MILK VERSION: Heat milk until almost boiling, remove from heat and add vinegar.  It should separate.  Drain into cheesecloth lined colander.

Can be frozen and used later. Fantastic for lasagna or stuffed shells.