Ingredient: Red Pepper Flakes

Italian Beef Stew

DIGITAL CAMERABeef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.

 

Italian Beef Stew
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An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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Italian Meat Loaf

DIGITAL CAMERAMeat loaf is so versatile that it lends itself to an almost limitless number of variations. Any meat, poultry or combination there of can go into it . There are even meatless meat loaves. Seasoning possibilities are virtually endless, too. From simple onions and ketchup to exotic spice blends and intriguing vegetables, the flavor profile is literally all over the (world) map.

I’ve made many different meat loaves, but this seems to be everyone’s favorite. It combines Italian sausage and ground turkey with an Italian flavored cast of characters. It makes 2 generous loaves. One for dinner and one to freeze (each loaf will make four servings).DIGITAL CAMERA You could also use the extra loaf for some awesome meatloaf sandwiches. I’ve even made eight mini meat loavesDIGITAL CAMERA

So from meat base to seasoning to cooking vessel, meat loaf is the king of variety. As with all of my recipes, this is just a suggestion based on what i like. Your  meatloaf will be fabulous and I’d love to hear about it.

Italian Meat Loaf
Print Recipe
Sausage and ground turkey combine with Italian bread crumbs, garlic, onion and Italian seasonings to make a spicy meatloaf that is great served with pasta or polenta and also makes a great sandwich.
Servings
8
Servings
8
Italian Meat Loaf
Print Recipe
Sausage and ground turkey combine with Italian bread crumbs, garlic, onion and Italian seasonings to make a spicy meatloaf that is great served with pasta or polenta and also makes a great sandwich.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Lightly combine the sausage and ground turkey in a large bowl. Your hands are the perfect tool for this. Set aside.
  2. Heat olive oil in a medium fry pan and add the onion, garlic, parsley, and pepper flakes if you are using them. Cook over medium heat for a few minutes. The onion should soften and the garlic should be fragrant but nothing should be brown. Remove from heat and allow to cool slightly.
  3. Add the bread crumbs, cheese, Italian seasoning, tomato sauce, cooled onion and garlic mixture, and the beaten eggs. Mix with your hands until well combined.
  4. Line two 8 X 4 inch loaf pans with plastic wrap. Use a large enough piece to overlap over the top of the loaf. Evenly divide the meat mixture between the two pans. Pack the meat in firmly so that the loaf will be a uniform thickness and hold together as it bakes. Refrigerate for an hour or so to firm things up a bit. You can also make mini loaves if thta's tickles your fancy.
  5. Remove loaves from refrigerator. Carefully remove the meat from the pans using the plastic wrap. Invert into a shallow baking pan that has been sprayed lightly with cooking spray.
  6. Bake in a pre-heated 350 degrees oven for one hour or until a meat thermometer registers 165 degrees. remove from the oven.Let rest in the pan for ten minutes. Cover lightly with foil while they rest.
  7. Cut into thick slices. Serve naked or top with sauteed peppers or chunky tomato sauce.
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Penne with Sausage and Spinach Alfredo

Penne with Sausage and Spinach Alfredo
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Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Servings
4
Servings
4
Penne with Sausage and Spinach Alfredo
Print Recipe
Another quick and easy pasta dish. This is great for a quick supper. Use your favorite Italian Sausage. Sweet or Hot, Turkey or Chicken. Any sausage works well in this dish.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Broil or grill the sausage links until cooked. Let cool until they can be handled, Slice into 1/2 inch "coins". Set aside.
  2. Bring a large pot of salted water to a boil and add the pasta. cook according to Package directions reducing the cooking time by a minute. Prepare the sauce while the pasta cooks.
  3. Heat a large frying pan over medium heat. Add the olive oil and heat. Add the garlic and red pepper flakes and cook, stirring often 2 minutes until they begin to become fragrant. Watch carefully so the garlic doesn't brown and become bitter.
  4. Add the spinach and cook until the spinach is just wilted. Add the cream and cheese and cook over medium low heat stirring to melt the cheese and blend everything together.
  5. Return the sausage to the pan. Continue to simmer gently until mixture reduces slightly and begins to thicken.
  6. Drain pasta, reserving 1/2 cup of the water. Add the pasta to the pan and toss to combine it with the sauce. Cook another minute or two. Add a little of the pasta water if the sauce seems to need it.
  7. Serve topped with the Parmesan cheese.
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Italian Sausage Stuffing Skillet

Italian Sausage Stuffing Skillet
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Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Italian Sausage Stuffing Skillet
Print Recipe
Imagine an Italian sausage sandwich on garlic bread that you can eat with a fork.
Ingredients
Servings:
Instructions
  1. Heat oven to 400 degrees. Line a small baking sheet with foil and spray with cooking spray. Spread the drained tomatoes on the sheet and sprinkle with 2 teaspoons of the garlic, the red pepper flakes, and 1/2 tablespoon of the olive oil. Roast in the oven for about 15 minutes, stirring half way through. Set aside.
  2. Place the sausage links in a large skillet. Add water to a depth of about 1/4 inch. Bring to a boil. Reduce the heat and cook until all the water has evaporated, turning occasionally. Raise the heat and add a little of the olive oil to the pan. Cook the sausages until they are browned on all sides, turning often, about 5 minutes.
  3. Remove the sausage from the pan and cut the sausage into 1 inch chunks when it has cooled slightly. Set aside. Add two tablespoons of the oil to the pan and add the onions and peppers. Cook until tender but not browned, 5 minutes or so. Remove from the pan and add to the sausage.
  4. Add a little of the chicken stock to the pan and stir to remove the browned bits. Melt two tablespoons of butter in the pan. Add the flour and stir until completely incorporated. Cook for another minute stirring often. Slowly add the remaining chicken stock stirring to keep things smooth. Cook for three minutes or so. Add the reserved tomatoes to the sauce and stir to blend. Add the sausage, peppers, and onions to the skillet and heat gently.
  5. Slice the bread in half lengthwise. Melt the remaining butter and olive oil. Add the remaining garlic and brush on the cut sides of the bread. Allow it to soak in a bit. Cut the bread into one inch cubes. Arrange on a baking sheet and bake until browned, about 5 - 7 minutes.
  6. Place the bread cubes in a large shallow serving bowl or divide among four individual pasta bowls. Top with the sausage, pepper and onion mixture. Sprinkle with half of the cheese. Pass the remaining cheese at the table
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Penne with Chickpeas, Spinach, and Bacon

Penne with Chickpeas, Spinach, and Bacon
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This dish has lots of flavor for not much money.
Servings
2
Servings
2
Penne with Chickpeas, Spinach, and Bacon
Print Recipe
This dish has lots of flavor for not much money.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large fry pan, Add the bacon and cook until it is lightly browned. Remove all but 1 tablespoon of the drippings, then add the onion, red pepper flakes, and garlic. Cook over medium heat until onions begin to soften and the garlic is fragrant. Add the chickpeas and continue to cook, stirring occasionally until they begin to pick up some color,about 5 minutes Add the spinach and cook until it wilts 3 minutes or so.
  2. Add the chickpea cooking water and raise the heat to medium high. Simmer for 5 -7 minutes. The sauce should thicken and reduce slightly. Bring the heat back down to medium and add half of the Romano cheese and stir until it melts.
  3. Add the cooked pasta to the pan and toss to coat it with the sauce. If it seems a little dry, add some of the reserved pasta water. Check the seasonings and add salt and pepper to taste. Top each serving with the grated cheese and a drizzle of olive oil.
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