Italian Chicken & Broccoli with Gravy

I'm backk! It has been a long (slightly painful) three months, of which I have neglected you. But now I am back and I am here with an easy weeknight dinner option that you are going to love.

As much as it pains me to admit, I have been practically living off junk food and take-out these past few months due to, lets call it, "job restrictions." This means, no cooking, no baking, no nothing! However, there was one little bright light in all of this - I found some very interesting inspiration for the blog in the never ending sea of take-out menus.

This dish here is great because it requires a lot of ingredients you would normally keep on hand (well at least we do in my house - as broccoli is just as much as a staple as salt and pepper!)

To get started you will need the following items to make 4 servings

Ingredients
1 1/2 lbs thinly sliced chicken breast (no skin and no bones)
1/2 cup all-purpose flour
Pinch of salt & fresh black pepper
2 tsp garlic powder
2 tbsp butter
2 large heads of broccoli, keep those stems on nice and long
1/4 lb mozzarella (fresh will work, but Polly-O just melts so nicely and is extra delicious)
4 cloves garlic
2 cups chicken stock
1 hearty pour of your favorite red wine

Start off by 'flouring' the chicken breast. On a plate, mix together the flour, salt, pepper and garlic powder. Drop each piece of chicken into the mix being sure to coat both sides with the flour mixture. Repeat on all pieces.

In a large skillet (oven-proof is best, as this will make your job easier later on), gently melt your first tablespoon butter, being sure not to brown or burn it. Add the chicken and cook until browned on both sides and white through the middle, roughly 5 minutes each side (depending on how thick the chicken is). Remove the chicken to a dish and set aside.

In the meantime, bring a large pot of water to a rolling boil. Toss in your broccoli (cut long and thin). Cook for 8-10 minutes until broccoli is tender, but not too soft. You want to make sure it still has some bite to it! Once the broccoli is finished, set it to the side in a bowl or dish.

Now lets get back to our skillet because its time to make our gravy. Without cleaning out any of the bits left behind from the chicken, melt the second tablespoon of butter in the skillet. Throw in the minced garlic and let it lightly brown for about a minute, just until fragrant. It is very important here not to let the garlic burn or you could ruin the flavor of your gravy. Once browned, pour in your chicken stock and red wine and bring to a boil. Make sure to stir and scrape all the browned bits off the bottom of the pan. Let boil for 5 minutes or so, until the gravy starts to thicken.

If you can't get the gravy to thicken up, toss in about a teaspoon of flour and quickly stir it into the mixture so that it doesn't 'clump up.'

Once your gravy is in a good place, time to add the chicken back in the skillet. Make a small pile of broccoli on top of each chicken breast and then cover with a slice of cheese. Toss the skillet under the broiler for a minute or two to get the cheese to melt. Make sure to keep an eye on it so it doesn't burn.

There you have it, a delicious dish that covers off a bunch of your daily food group requirements in one. Plus, not sure if you were keeping track, but we only have to clean 1 pan and 1 pot. Not too bad if you ask me!

Also, as sneak peak, there are going to be some make-overs going on with the blog in the upcoming weeks, so be sure to keep an eye out for that! Enjoy!

Potato & Egg Hero

Potatoes and eggs are such a great weeknight meal. They are quick and easy to prepare, it is super cheap and it is easy to throw together with items you normally keep in the pantry. Potatoes and eggs are a staple in any Italian kitchen for these reasons exactly.

Recipe yields 2 heroes

Ingredients
1 tbsp extra virgin olive oil
3 14.5 oz cans new potatoes
Salt & pepper, to taste
12 jumbo eggs
2 Italian bread heroes

Peel and slice the potatoes into 1/4" thick slices. Heat a large skillet with oil and place the potatoes in an even layer. If all the potatoes do not fit, you can cook them in batches.

Cook the potatoes until browned and crisp. Season with salt and black pepper, to your liking. Return all the cooked potatoes to the skillet (if you had to cook in multiple batches) and crack the eggs right into the cooked potatoes. Break the yolks and begin to scramble the eggs so they cover the potatoes.

Cook for 3-5 minutes until the eggs are cooked through. Slice the Italian bread and place under the broiler for 1-2 minutes so it is toasty. Pile high the potato and egg mixture. Serve with a side of ketchup, tomato sauce or any other sauce you may prefer. Enjoy!

Mini Italian Meatloafs

Meatloaf is one of my favorite dishes. Growing up, it was always a highlight when my mom made meatloaf for dinner. I enjoy my meatloaf with a big side of mashed potatoes and corn and lots of brown gravy. After years of monotony, I decided to shake things up a bit and try a different kind of meatloaf. In the words of my grandfather, "What are all these colorful things in here?" Packed with bell peppers, onions and Italian seasonings, this is my version of an Italian style meatloaf. I served mine with Creamy Garlic Mashed Potatoes and The Best Spinach.

Recipe yields 10 mini meatloaves

Ingredients
2.5 lbs ground beef
2 large eggs
1 1/4 cup Italian breadcrumbs
1/2 cup grated Parmesan cheese
1 tbsp oregano
2 tsp basil
1 red bell pepper, finely chopped
1 medium yellow onion, finely chopped
1 head garlic, finely chopped
6 oz. tomato paste

Preheat the oven to 425F degrees. Finely chop the pepper, onion and garlic. In a large mixing bowl, combine all ingredients until evenly incorporated. Form meat mixture into 10 mini loaves. Arrange on greased baking sheet and place in the oven. Roast for 20-25 minutes or until cooked through. Serve alongside your favorite side dishes. Enjoy!

Stracciatella Soup with Ditalini

This simple Italian egg soup is such a great staple during the colder months. You can add little pasta as I did, or even add in orzo for a different twist. In a sense, it is close to the Chinese egg drop soup, but with some Italian flare. It is very easy to make and can come together in a snap.

Recipe yields 6 servings

Ingredients
6 cups low sodium chicken broth
2 large eggs
1/4 cup finely grated Parmesan cheese
2 tbsp parsley
2 tbsp basil
5 oz baby spinach
1/2 lb Ditalini pasta

Add the chicken broth to a large pot and bring to a boil. In a medium mixing bowl, whisk together the eggs, Parmesan cheese, parsley and basil. Lower the heat on the broth to medium and slowly stir in the egg mixture. Continuously stir the broth and the eggs will be pulled in to create thin strands.

Add in the spinach and cook until lightly wilted. Season with salt and freshly ground black pepper. Ladle into serving bowls and top with extra Parmesan cheese. Enjoy!

Bowties with Shrimp in Creamy Tomato Sauce

After three servings each and stuffed bellies, both my dad and Carmine exclaimed this was the best pasta they have ever had. Ok so maybe they are being a little dramatic, but from a family who eats pasta at least twice a week, that has got to hold some merit. A spin on the classic alla vodka sauce, this creamy sauce is livened up with some white wine and loaded with fresh herbs. Try the recipe below and see if Carmine and my dad were right.

Recipe yields 4 servings

Ingredients
1 lb Bowtie pasta (or any other shape of your choice)
2 lbs large shrimp, cleaned with the tails off
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, finely chopped
1 cup dry white wine
28 oz Tuttorosso tomato sauce
3/4 cup heavy cream
1/4 cup fresh basil, chiffonade
1/4 cup fresh parsley, finely chopped
Salt & freshly ground black pepper, to taste
Grated Parmesan cheese, for topping

Put a large stock pot of lightly salted water up and bring it to a boil. (We will use this to cook the pasta). Once boiling, add the pasta and cook until al dente. Drain the pasta and set aside. (Coat with about 1/2 tbsp of olive oil to prevent it from sticking together).

In a large skillet, melt the butter and add 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side until opaque. Remove shrimp to a bowl and reserve. Add the remaining olive oil to the same skillet along with the onion and garlic. Turn heat to medium high and cook until onions are translucent and garlic is fragrant, about 3-4 minutes. Add in the white wine and turn up the heat. Allow to simmer for about 5 minutes until the wine reduces by at least half.

Pour in the tomato sauce and give everything a good stir and bring the sauce up to a slow boil. Reduce the heat to low and pour in the heavy cream as the sauce is simmering. Simmer for 8-10 minutes. With about 3 minutes left on the clock, toss in the herbs and seasoning and give it a good stir. Return the shrimp to the skillet and toss to coat with the sauce.

Place the cooked pasta in a large serving bowl and cover with sauce. Stir it all together so the sauce is evenly distributed. Serve with extra sauce on the side and lots of grated cheese for topping. Enjoy!

Shrimp Fra Diavolo

Fra Diavolo is always a favorite of mine because it likes to bring the heat. A little spice never hurt no one, so feel free to add an extra dash of crushed red pepper if you are feeling adventurous. This version is more rustic with the onion slices and chunks of tomato, so it goes nicely with a lighter base such as angel hair pasta or brown rice. Today I threw in shrimp, but this is also delicious with chunks of lobster meat if you want to get fancy.

Recipe yields 6 servings

Ingredients
2 lbs large shrimp, cleaned with the tails off
2 tsp crushed red pepper flakes (plus more if you want to turn up the heat!)
2-3 tbsp extra virgin olive oil (you want enough to cover the bottom of the pan)
1 large yellow onion
28 oz can diced tomatoes
2 cups dry white wine
1 head of garlic
1 tsp oregano
1/4 cup parsley
1/4 cup basil

Start out by rinsing off the shrimp and tossing with the crushed red pepper flakes. Heat the olive oil in a large skillet and add the shrimp. Cook, turning once, for about 1-2 minutes per side. Don't worry about cooking the heck out of these guys right now, they will see the heat again!

Remove the shrimp to a plate and set aside for now. We will get back to them a little later.

Slice the onion and chop the garlic.

Add your onion and garlic to the same skillet the shrimp were in. Add an extra tablespoon of olive oil to the pan if things are looking a little dry. Cook until the onion is translucent and the garlic is fragrant.

To the skillet, add the diced tomatoes, wine and chopped oregano. Give everything a good mix and bring to a boil. Reduce heat and let the sauce simmer for 15-20 minutes. You want a lot of the extra water to evaporate and allow the sauce to thicken up. Once your sauce has thickened, dump the plate of shrimp back into the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until all the shrimp are cooked through and all the flavors have had some time to get to know each other.

Cut the heat and stir in the chopped parsley and basil. Serve over rice or pasta for a delicious meal. Enjoy!

Butternut Squash Risotto

Fall is officially here and there is no denying it. With that said, I might as well embrace the cooler temperatures, heartier meals and pumpkin everything. I received beautiful butternut squash from the crop share and decided to make a creamy and fluffy risotto. This dish is very hearty, so you can serve it alone with a side salad or alongside a simple grilled chicken. The mix of the butternut squash and vanilla adds warm and comforting flavor to this dish.

Recipe yields 6-8 servings (as a side dish)

Ingredients
4 cups vegetable broth
1 vanilla bean
3 cups butternut squash (about 1 medium butternut squash)
3 tbsp unsalted butter
1 medium yellow onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Pecorino Romano cheese
1 tsp salt
1 tsp parsley

In a medium stock pot, add the vegetable broth. Cut open the vanilla bean and scrape the insides into the pot. Toss in the outside bean and bring the broth to a simmer.

Chop the butternut squash into 1" cubes. Add the squash to the pot and cook in the broth for 8-10 minutes, until the squash is tender. I like to keep the squash on the 'harder' side so it has a bite to it when added to the risotto. But if you prefer, you can cook it longer and it will be softer in the final dish. Once the squash has reached your preferred texture, remove from the pot with a slotted spoon and reserve on the side. Keep the heat on low, so the broth mixture stays warm.

In a large skillet, melt 2 tablespoons of butter and add the chopped onion. Cook on medium low heat so the onion becomes tender without browning. Add the rice and coat in the butter. Add the white wine and continuously stir the rice until the wine is absorbed. About 1/2 cup at a time, transfer the broth into the skillet and stir into the rice. Continue this process, waiting to add more broth until the current portion has been soaked up by the rice. Keep on stirring until all the broth has been removed from the pot and has been soaked into the rice. The rice should now be plump and creamy. (*Note - remove the outer vanilla bean from the broth, DO NOT mix it into the rice!)

Cut the heat on the skillet and add the remaining butter, cheese and salt. Stir to incorporate throughout the rice. Add the reserved, cooked butternut squash and fold into the mixture. Remove to a serving dish and top with chopped parsley. Serve on its own or alongside a simple main dish. Enjoy!

Baked Zucchini Rounds

I love simple baked eggplant rounds sprinkled with a little grated Parmesan cheese or dipped in tomato sauce. With that in mind, and plenty of zucchini flowing from my crop share, I decided to slice up the zucchini and prep it like I would an eggplant. These are similar to fried zucchini sticks but have two key differences. First, they are much healthier since we are going to bake them and not fry them. Secondly, it is much easier to cut these rounds than it is to slice the zucchini into sticks. A healthy and easy treat, let's get started!

Recipe yields 3-4 servings (as an appetizer)

Ingredients

1 large zucchini

1 large egg

1/4 cup water

1/4 cup all-purpose flour

1/3 cup bread crumbs

Preheat the oven to 400F degrees. Peel and slice the zucchini into 1/4" slices. Prepare your breading station with the usuals - egg and water in one bowl for your egg wash, flour in a second bowl and bread crumbs in the third bowl.

For each piece, first coat in flour, then dip into the egg wash and finally cover in the bread crumbs. Coat a baking sheet with non-stick cooking spray and arrange the prepared zucchini rounds.

Place the tray in the oven and bake for 15 minutes. Flip each piece and bake for an additional 8 minutes. You want the zucchini to be golden brown and crispy on the edges. Remove to a serving dish alongside tomato sauce for dipping.

Serve as an appetizer or alongside a bowl of pasta. Enjoy!

Fresh Spinach with Chicken & Pasta

Last week I received a bunch of spinach in my crop share. It was crispy and fresh and delicious. It was thick, in the sense that I knew it would hold its shape and substance when I cooked it which is why I chose to pair it with the delicate angel hair pasta. The pasta is so light, while the spinach adds substance along with the chicken and tomatoes. This recipe comes together so quickly and is perfect for a weeknight meal. It is filled with nutrients from the veggies and the chicken brings the protein. The perfect summer accessories for a bowl of pasta.

Recipe yields 4-6 servings

Ingredients
1 lb angel hair pasta
2 lbs skinless, boneless chicken breast
Salt and pepper, to taste

1 tbsp extra virgin olive oil
4 cloves garlic
1 1/2 cups chicken stock
3/4 cup dry white wine
1 large bunch spinach
8-10 grape tomatoes
Freshly grated Parmesan cheese, for topping

Chop the chicken into one inch cubes and season with salt and black pepper.

To a large skillet, heat the olive oil and add the chicken. Cook on medium high heat and turn until all sides are browned. Remove to a plate and reserve on the side. In the meantime, bring a large pot of water to a boil for the pasta.

To the same skillet, add the chopped garlic and cook until fragrant.

Add the chicken stock and white wine and bring to a boil. Let boil until the liquid is reduced by half. At this point, you should put your pasta in the boiling water and let it cook.

Return the chicken to the boiling liquid and shut off the heat.

Add spinach and sliced tomatoes on top of the chicken (while the heat is off).

Toss in the cooked pasta and stir together the ingredients. The heat from the chicken and pasta will wilt and cook the vegetables.

Remove from the skillet to a large serving bowl. Top with freshly grated Parmesan cheese. Serve & enjoy!

Grilled Chicken Caprese

Yesterday was 90+ degrees and today we are set for the same fate. On a day like that, who wants to be slaving away in the kitchen? Not me! This is such a quick and simple weeknight dinner that requires minimal heat and prep work. I threw my chicken into a frying pan, seeing as I still do not have a grill. Hopefully my backyard will be fixed and finished before the summer is over! If you can't bare the thought of turning on the stove, throw your chicken on the grill.

Recipe yields 4 servings

Ingredients
4 chicken breasts
1 tbsp chicken seasoning (oregano, salt and pepper, garlic powder)
1 tbsp olive oil
1 beefsteak tomato
1 bunch basil
1/2 lb fresh mozzarella
1/4 cup balsamic vinegar

(Ignore the egg and breadcrumbs - I originally planned to bread the chicken and switched to grilled chicken instead.)

Heat olive oil in a large skillet. Season the chicken cutlet with the spices. Place the chicken in the skillet and cook for 6-8 minutes then flip the chicken and cook for an additional 3-4 minutes.

While the chicken is cooking, slice the tomato, slice the mozzarella and remove the stems from the basil leaves. Be sure to wash your basil really well under cold water to remove any dirt or sand.

Plate the chicken cutlet and top with a tomato slice, a slice of mozzarella and 1-3 basil leaves (depending on their size and your preference). Drizzle each piece with about a tablespoon of balsamic vinegar. Serve and enjoy!

Pesto & Roasted Red Pepper Cheeseburgers

This is my version of the Italian cheeseburger. You start off with crispy ciabatta, spread it with fresh arugula pesto (check out my recipe HERE!), add some sliced roasted red pepper and mozzarella cheese and you are good to go. I cheated and bought jarred roasted red peppers, but check out this post for an easy way to make your own. This burger is two-hander with the best of them. Be sure to have plenty of napkins laying in wait for when that pesto comes dripping out.

Recipe yields 6 burgers

Ingredients
1 1/2 lbs lean ground beef
1 1/2 tbsp garlic powder
1 tbsp oregano
1 tbsp seasoned salt
1 tsp red pepper flakes (this adds a great kick to the burger itself)
1 loaf ciabatta bread (or any bread of your choice, you can also go with rolls here)
1/2 cup Arugula Pesto
6 slices roasted red peppers
6 slices mozzarella cheese

In a large bowl, mix together the ground meat with your spices. Mix with your hands to evenly distribute the spices.

Place the meat on a sheet of aluminum foil. Cover with foil and roll into a log shape. This will help to make all your burgers the same size!

Unwrap the foil and slice the log into burgers, about 3/4"-1" wide. Remember, the burgers will slim while they cook, so you might want to make them on the larger side. Helpful Hint: To prevent the burgers from bubbling in the middle, create a shallow dip with your thumb. This way, when the middle bubbles up, it will even out with the rest of the burger.

Add a drop of oil to a hot pan and add your burgers. Let them sizzle on high heat without moving them to get a nice char on the bottom before flipping them over and doing the same thing to the other side. Lower the heat and cook until the insides are done to your liking.

In the meantime, slice your mozzarella.

Once the burgers are done, remove to a dish and set aside until ready to assemble.

Slice open your bread and place under the broiler for 4-5 minutes to get nice and toasty.

Once the bread is crisp, it is time to assemble. Spread one side of bread with the pesto. Place the burger on the other piece with a slice of cheese and a piece of roasted red pepper.

Top it all off with the pesto bun and you have a delicious burger packed with flavor and texture. Serve with fries or chips and enjoy!