Ingredient: Red Pepper Flakes

Fully Loaded Minestrone

Fully Loaded Minestrone
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Servings
4
Servings
4
Fully Loaded Minestrone
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Warm a large soup pot over medium heat. Add 1 tablespoon of the olive oil and heat for 1 minute. Add the chopped onions, carrots and garlic to the pan alond with the pepper flakes and 1 teaspoon of the Italian seasoning and cook stirring occasionally 5 minutes. The vegetables should begin to soften and become fragrant.
  2. Add the stock and bring just to a boil. Reduce the heat to low and simmer for about 30 minutes. Add the drained tomatoes and simmer for another 15 minutes.
  3. While the stock simmers cook the meatballs and sausage. This can be done in the oven at 350 degrees. It will take about 20 minutes. Set aside when cooked.
  4. In a large fry pan heat the remaining 1/2 tablespoon of olive oil. Add the peppers, zucchini and the remianing Italian Herb Blend. Cook for 5 minutes just until the vegetables are slightly soft.
  5. Add the meats and sauteed vegetables to the simmering soup pot. Cook for 5 minutes or so. Add the drained cannelinni and the green beans. Simmer 5 minutes more or until everything is heated through.
  6. Taste and make any adjustments to the seasonings. Ladle into bowls and serve with a bit of shaved Romano Cheese.
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Mama D’s Cali-Itali Stuffing

Mama D's Cali-Itali Stuffing
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Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Mama D's Cali-Itali Stuffing
Print Recipe
Use this for your holiday dinner. Make it your own by adjusting the flavors to your family's taste.
Servings
12
Servings
12
Ingredients
Servings:
Instructions
  1. Heat a large skillet over medium high heat. Crumble the sausage into the pan and cook until it is well browned. Turn and break apart as needed.
  2. Remove the sausage from the pan and drain on a paper towel. Pour off most of the drippings. Add 3 tablespoons of olive oil to the pan and add the onions and garlic. Saute stirring frequently until the onion is golden and the garlic is fragrant, 5-7 minutes.
  3. Add the artichokes and spinach to the pan and continue to cook for another 3 - 5 minutes. The artichokes should have a little color and the spinach should be wilted.
  4. In a large bowl, combine the toasted bread cubes, sausage, and the vegetables from the pan (include all the drippings, too). Toss to combine.
  5. Add the seasonings that you are using along with the cheese and toss again to combine.
  6. Pour in the eggs and blend well. Add the chicken stock. Use enough so that the stuffing is very moist, but not mushy. Taste and make any necessary adjustments to the seasonings. Add a little salt if you think it needs it.
  7. Grease a large rectangular baking dish. Add the stuffing and smooth out evenly. Do not pack it down. Cover with foil and bake in a pre-heated 350 degree oven for 35 - 40 minutes.
  8. Combine the remaining olive oil and the melted butter. Remove the stuffing from the oven. Take off the foil and drizzle the butter/olive oil mixture over the top. Return to the oven for another 15 - 20 minutes until the top of the stuffing is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Pork with Squash, Apples and Cranberries

Pork with Squash, Apples and Cranberries
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This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Pork with Squash, Apples and Cranberries
Print Recipe
This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the squash and cranberries in the basket of a steamer pan. Add water to the pan, cover and steam for 7 - 10 minutes. The squash should be tender and the cranberries slightly plumped. Set aside.
  2. In a large skillet, heat the olive oil. Season the pork slices with onion herb mixture and dredge lightly in the flour. Add the slices to the skillet and cook, turning once until browned on both sides. This should take about 5 minutes. Place pork in a low oven to stay warm.
  3. Add the broth to the pan. Scrape up any brown bits and cook over medium heat until reduced by half. Set aside.
  4. In a medium fry pan, melt the butter. Add the apple and onion pieces, pepper flakes, and sugar. Toss to coat everything and let it cook for 4-5 minutes. The apples and onions should begin to soften.
  5. Add the squash and cranberries to the pan. Toss to coat and cook for a minute or two. Add the reduced chicken broth and any yummy bits stirring to combine. Let this cook for another minute.
  6. Add the pork slices and any accumulated juices and let everything get happy together for several more minutes.
  7. Divide among four plates and serve.
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Chicken Spinach and Artichoke Pizza

DIGITAL CAMERASpinach Artichoke Dip has become an iconic appetizer. You can find it at most gatherings, lots of restaurants, and pre-made in the grocery store. Most everyone loves the creamy, garlicy flavor that has just enough vegetables to make it slightly less guilt producing. Spinach and artichoke have an affinity that makes them work so well in this dip, but they happily go hand in hand in lots of other dishes.

I’ve used this dynamic duo in lots of different ways. Pasta sauces and stuffings have benefited from the joining of the thistle and the green. I’ve shared a recipe here awhile back for a tasty Spinach and Artichoke Soup (check it out on the RECIPE page; search Spinach Artichoke Soup) that pays homage to the dip.DIGITAL CAMERAThe following recipe is another riff on the dip. It even features a creamy sauce. DIGITAL CAMERAThings began with frozen chopped spinach, canned artichoke hearts, and chicken breast tenders. The pantry/freezer lightened their load a little bit more which is a major focus right now. I used the kind of pizza dough that comes in a can, but fresh or home-made would be wonderful. 
DIGITAL CAMERASo the main ingredients were ready to become pizza. The chicken was browned in a little olive oil. The spinach and artichokes sautéed with a hearty dose of garlic. Light cream cheese thinned with a little fat-free half & half and flavored with Italian herb blend became the sauce.

The weather almost demanded that the pizza be cooked on the grill, so of course I complied.DIGITAL CAMERAThe result was crisp tasty pizza with just a hint of smokey goodness. This would be equally delicious baked in the oven as mini pizzas or one large one.DIGITAL CAMERAGive this recipe a try.

Chicken Spinach and Artichoke Pizza
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Servings
4
Servings
4
Chicken Spinach and Artichoke Pizza
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Toss the chicken bits with the Mrs Dash blend. Place in a zip top bag and allow to marinate in the refrigerator over night.
  2. When you are ready to prepare the pizza, remove the chicken from the frig. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken, spreading it out in a single layer. Cook until it is golden brown and cooked through. This should take about 10 minutes.
  3. Remove the chicken from the pan, leaving the drippings. Add the garlic and cook for a minute or so until it begins to become fragrant.
  4. Add the artichokes and spinach to the pan and continue to cook for 4 - 5 minutes. When everything looks blissful, remove the mixture from the pan.
  5. Stir the cream cheese and half & hlaf together in a small bowl. Add the Italian Herb grinder blend and stir to combine.
  6. Open the pizza dough and allow it to rest for 10 minutes or so. Cut in 4 pieces and stretch slightly to an even thickness on a mat that has been lightly coated with cooking spray. Spray both sides of the dough lightly as well.
  7. On the upper rack of a hot grill lay the dough pieces leaving room between each. Cook 3 minutes until lightly browned and marked. Turn and grill 2 minutes more. Remove from grill and lay on large baking sheet, browner side up.
  8. Divide the cream cheese mixture among the four dough pieces. Spread evenly almost to the edges.
  9. Top each pizza with the Spinach/Artichoke mixture and sprinkle the chicken on top. Add the cheese blend to the pizzas along with drizzle of olive oil.
  10. Place the pizzas back on the grill (top rack if you have one). Put the lid down and cook for 3 minutes. Check the pizzas and move them around to help them cook evenly.
  11. Continue to cook, moving around as needed. the cheese should be melted and the bottom crust deeply marked but not burned.
  12. Remove from the grill and allow to rest for 5 minutes. Sprinkle with freshly ground pepper and a dusting of red pepper flakes if you dare and serve.
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Scampi

Scampi
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Servings
4
Servings
4
Scampi
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the shrimp are shelled and deveined, dry them thoroughly between paper towels. Place the shrimp in a zip top plastic bag.
  2. Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag with the shrimp. Seal the bag and refrigerate for at least 2 - 3 hours or as long as 4 -5.
  3. Heat a grill basket over a medium high fire. Spray lightly with olive oil non-stick spray. Remove the shrimp from the marinade and add to the grill basket. Discard the marinade.
  4. Cook, stirring frequently and gently. Move the basket around the grill as needed to keep the heat uniform. Cook until the shrimp turn pink and curl up slightly. This should take 7 - 10 minutes or so. Do not over cook.
  5. If you are using a broiler, give them 3 minutes or so than flip them and give them 3 -4 minutes more they should be pretty in pink and slightly curled up.
  6. Bake these little beauties at 375 degrees for 5 - 8 minutes or so turning half way through.
  7. Remove the shrimp from their heat source and arrange on a platter. Serve with picks as an appetizer. These can also be served as a main dish with side dishes of your choice.
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