Chicken Cacciatore (Freezer Meal)

1 lb. chicken breasts
1 jar spaghetti sauce
1 zucchini, chopped (leave out if not in season)
1 green (or other colored) bell pepper, chopped
1 sweet onion chopped

Throw all ingredients in a gallon size freezer bag and give it a shake to mix.  Freeze until needed.  Thaw 24 hours in fridge.  Cook 6 - 8 hours on low in crock pot.  Serve with spaghetti noodles or other pasta.

Mom's Spaghetti Sauce

1/2 pound hamburger
3 (8 oz) cans tomato sauce
1 (6 oz) can tomato paste

1 tablespoon minced dry onion
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon basil
1 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Brown meat.  Add remaining ingredients and simmer with lid on for one hour stirring occasionally.  Laddle over hot, thin spaghetti.

Mamma Gallo's Bolognese Sauce

This is an authentic recipe from an Italian woman (Clelia Gallo) from the City of Bologna.  Bologna is famous for its flavorful and filling pastas and sauces.  

·         one carrot

·         one onion

·         3-4 celery stocks

Dice finely vegetables and sauté with two tablespoons butter.  Add one pound lean hamburger and cook until light brown.  Add large (28 oz) can on pureed whole tomatoes.  Add pinch of nutmeg and salt and pepper to taste.  Cook slowly uncovered for 1-2 hours.  Serves 4-6  Buon appetito!

Marinara

From the Kitchen of the Pessetto Family

½ cup olive oil

3-4 garlic cloves (sliced thinly)

1 large can (28 oz.) whole peeled tomatoes

½ tsp salt

1/8 tsp pepper

Place sliced garlic in olive oil and fry until very light brown. Place tomatoes in blender for 8-10 seconds and then add to oil.

a.) For mild add:

½ tsp basil

1 tsp oregano

1 Tbsp parsley

OR

b.) For Picante add:

2 green chili peppers (or jalapenos) sliced with seeds removed.

Cook on medium heat until the sauce thickens, approximately 45 minutes.

Tortellini Rosa

For Tortellini Rosa use leftover marinara sauce:

½ cup cream

Marinara sauce

Tortellini

Parmesan Cheese - garnish

Cook tortellini as directed on the package. Drain the tortellini and mix in sauce and about ½- 1 cup of cream to taste. Simmer on low until sauce is completely warm and well mixed. Garnish w/ parmesan cheese.

*Marinara sauce can also be used as sauce in Canneloni.

Garlic Bread

From the Kitchen of the Pessetto Family

1 stick butter (½ cup)

~2 Tbs. mayonnaise

1 Tbs. parsley

4 Tbs. grated Parmesan cheese

Garlic salt to taste

1 large loaf of French bread

Soften butter and combine all ingredients. Stir until the mixture is fairly uniform and smooth. Cut loaf of bread in half and spread on each side. Broil at 500F until golden brown (usually 1-2 minutes). Make sure to watch cooking time carefully because the bread can burn quickly.

Spaghetti alla Carbonara

1 pound bacon (sliced in small pieces) 

3-4 green onions (chopped)

2-3 eggs beaten with a fork in separate bowl

1-1.5 cups cream

1 pound spaghetti or desire pasta

 1 cup grated fresh grated Parmesan cheese

2 tablespoons butter

1/4-1/2 teaspoon ground black pepper

 

Start water boiling.  Fry bacon until semi-cooked and drain grease.  Add chopped green onions to bacon and continue cooking until light brown.  Add half parmesan cheese and pepper to beaten eggs, stir together and set aside.  Cook pasta in salted water and drain and returned hot pasta to pan with butter and place back on burner (turned off or very low).  Add eggs and remaining parmesan cheese to hot pasta and gently stir.  Add cream. Serve in warm bowls – it is delicious and filling!  Buon appetitto!

Bolognese

Bolognese

From the Kitchen of the Pessetto Family

1 large carrot

1 medium onion

1 stalk of celery

1 pound ground beef

2 Tbs. butter

1 large can (28 oz.) tomato sauce

Salt, pepper, and nutmeg to taste

Very finely dice carrot, onion, and celery in food processor, blender, or by hand. Melt butter in pot and add diced vegetables. Cook for about five minutes in the butter over medium heat. Add beef and cook with vegetables until completely brown. Add the tomato sauce and stir well. Simmer for about two hours and add salt, pepper, and nutmeg to taste. Typically the longer the sauce cooks the better the result.

* Bolognese makes a great sauce to use in lasagna.

Alfredo Bake- Our Best Bites

Alfredo Bake

Our Best Bites

(in their book its called: Bacon Artichoke with Penne Bake)

8 ounces penne or bowtie pasta

1 recipe Guiltless Alfredo Sauce

2 chicken breasts, grilled and chopped

6 ounces (1/2 package) cooked bacon, chopped

1 jar (14 ounces) marinated artichoke hearts, drained and chopped

1/2 cup chopped green onions (about 1 decent sized bunch)

1 cup shredded mozzarella cheese, divided

salt and pepper to taste

1. Preheat oven to 350 degrees

2. Prepare pasta according to package directions

3. While the pasta is cooking, prepare guiltless Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella. Season to taste.

4. Transfer mixture to an 8x8 inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake for 20 minutes or until heated through and cheese is bubbly.

Guiltless Alfredo Sauce- Our Best Bites

Guiltless Alfredo Sauce

Our Best Bites

*Austin is super particular with alfredo sauce. I don't think I made one he really liked until I made this one. It's Good!

2 Cups milk

1/3 cup (3 ounces) cream cheese

2 Tbsp. flour

1 tsp salt

1 Tbsp butter

3 garlic cloves, minced

1 cup freshly grated parmesean cheese

1. In a blender, blend the milk, cream cheese, flour and salt until smooth and set aside.

2. In a large nonstick saucepan, melt butter on medium-high heat and add the garlic. Sauté the garlic for about 30 second, stirring constantly to prevent the garlic from sticking and burning.

3. Add the milk mixture to the pan. Stir constantly for 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thicken, about 6-7 minutes.

4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.

5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.

6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become very thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.