Penne Vodka

09 Jan 2014 Leave a comment

by gmbellomo612 in Italian, Main Dish, Pasta Tags: , , ,

Many years ago this recipe came to me via a message board I was on.  A lot of times someone would post a recipe and about 100 people would make it within a week of hearing about it….. and then give their 2 cents.  With this recipe everyone was raving that this was “the best vodka sauce recipe ever”…..I think one person even ventured to say she’d like to bathe in it, she liked it so much.  Sounds..kinda….I don’t know…..fun???   Once I made it, I had to agree!!

So I filled my tub with this stuff, (my family thought I was nuts) and ……

It’s really that good!

I have a few different ways I make/have made vodka sauce, but this one is by far the best!  It’s the perfect thickness, with the best flavors…. all rolled into one delicious bowl of pasta!   My kids and my husband both love it…so it’s a winner in our house.   It’s also a great thing to make extra of and freeze for a night when you don’t feel like cooking…it defrosts and reheats nicely and is just as good as the first time!  It’s also just as delicious leftover!

We aren’t a huge “leftover family” (is that even a phrase?  I dunno?) but I usually make just enough dinner that there isn’t anything left over for another night.   Not the case for this sauce!   I urge you to make extra and have a lot left over.

I think my anti-leftover mentality comes from  when my Mom would say (every so often), “LEFTOVERS TONIGHT!”  And all of us groaning because it was normally something we didn’t like the first time around…..which was why it was left over to begin with!   Makes sense…yes?  I grew up with 2 brothers, so normally the good stuff was gone, FAST…..and didn’t need another night.  The bad stuff….well it was packaged up for another night.  Secretly it probably made my Mom happy….because she didn’t have to cook that night.

“LEFTOVERS TONIGHT….we are having meatloaf!”  (((((((GROAN)))))))

I’ve gone off on a tangent and off the subject.  Get used to that…it will happen again.

ANYWAY…….Thanks, Amy for this delicious recipe!  I’ve tweaked it a bit…i think the original recipe had something other than bacon (imagine that??)…pancetta maybe?  Prosciutto?  I can’t remember…but I’m sure either work!  🙂

Penne Vodka

1 pound of penne pasta cooked

6 strips of bacon (chopped)

1/ 4 c Vodka 

2 tsp. Red Pepper Flakes

2 TBSP Olive Oil

1/2 of a Vidalia Onion

1 Large Can of Crushed Tomato

1 C. Romano Cheese

2 C. Heavy Cream

1/2 Stick of Butter

In a small bowl soak pepper flakes and vodka (NO MORE THAN 5-8 MINUTES if you don’t want it too spicy — the longer you soak the spicier it is). Then using a small colander, remove pepper flakes….keeping the vodka.

Saute bacon, oil and onion for 8 minutes in a medium pot.

Add crushed tomatoes and vodka. 

Cook on low for 30 minutes.

Add cheese, heavy cream and butter.

Cook for 25 minutes.

Cook pasta as directed on box and drain.

Make sure to keep stirring so the cheese doesn’t stick to the bottom and burn!

Serve over pasta.

ENJOY!!

IMG_0144

~gianna~ 

Salsa Chicken

08 Jan 2014 Leave a comment

by gmbellomo612 in Chicken, Main Dish Tags: , ,

Here is a recipe that’s been circulating around the internet for awhile now.  I honestly have no idea where I originally got it or where it originally came from (if it’s yours, let me know)….but it seems most people know what I’m talking about when I say we are having it for dinner.  I also know that there are some variations of it and there’s a crockpot version too!  But this is one that I make every so often because I know everyone will eat it, it’s VERY simple and it’s yummy!!!  

I use Newman’s Own Pineapple Salsa in mine since I’m all for a sweet and savory and the flavor combines nicely with the chicken and cheese, but you can use any kind of salsa you’d like.  You can also adjust to your taste…if you like a little more spice, use a spicier taco seasoning.

Salsa Chicken

4 skinless, boneless chicken breast halves

4 tsp. taco seasoning mix

1 cup of pineapple salsa (you can use any kind)

1 cup shredded cheddar cheese

2 TBSP sour cream (optional)

 

Preheat over to 375°.

1. Place chicken breast in lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken, and pour salsa over it.

2. Bake at 375° for 25 – 35 minutes, or until chicken is tender and juicy and it’s juices run clear.

3. Sprinkle evenly with cheese and continue baking for an additional 3 – 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve.

ENJOY!!

**I waited too long to take these pictures and I also used my phone….pictures don’t do it’s justice!**DSC00886

DSC00889~gianna~

Shrimp Scampi

06 Jan 2014 Leave a comment

by gmbellomo612 in Main Dish, Seafood Tags: , , , ,

This is a very simple and quick recipe that I make during the week!  My husband and both of my girls love it, so it’s a winner in our house!  It’s a  Cooking Light recipe ….and this is one I follow exact, because it’s very good,  light and delicious!  I throw it over angel hair pasta, but you can serve it with anything you want.  It’s extra good with some garlic bread and salad!

Shrimp Scampi 

Yield:  4 servings (serving size: 7 shrimp)

 Ingredients:

2 teaspoons olive oil

28 large shrimp, peeled and deveined (about 1 1/2 pounds)

3 garlic cloves, minced

1/3 cup Sauvignon Blanc or other dry white wine

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

 

Preparation:

Heat oil in a large skillet over medium-high heat. Add shrimp; sauté 1 minute. Add garlic; sauté 1 minute. Stir in wine, salt, and pepper; bring mixture to a boil. Reduce heat to medium; cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

ENJOY!!!

shrimpscampi

 ~gianna~

Rigatoni di Gregorio

05 Jan 2014 Leave a comment

by gmbellomo612 in Chicken, Main Dish, Pasta Tags: , ,

Many years ago I participated in a Recipe Swap…..this recipe was carried over from my old blog, but it’s worth bringing it here!  Here was my post from wayyyy back when:

My week’s recipe came from Christina over at Tales from the Mad Men Kitchen, and it was her Rigatoni di Gregorio.    The recipe I submitted was (obviously) my family’s Lemon Chicken.

The recipe was easy and so delicious, but neither of my kids would eat it!  Both of my girl’s who LOVED mushrooms in the earlier years of their lives have suddenly boycotted them!   Now they won’t eat anything in the same room as a mushroom….it’s a shame, really!  But Joe and I enjoyed it!    I had to tweak the recipe also b/c I thought I had Marsala wine and I did not….it was red wine!  So I had to take that out of the recipe, but it was still very, very good!   Thanks, Christina!!!!

Rigatoni di Gregorio

Yield: 3-4 servings

Ingredients:

8 oz. rigatoni

2 tbsp. olive oil, divided

1-2 boneless, skinless chicken breasts

½ cup chopped yellow onion

4 oz. baby bella mushrooms, sliced

3 cloves garlic, minced

2 tbsp. dry white wine

¼ cup Marsala wine  (I omitted)

1 cup low-sodium chicken broth

1 cup heavy cream (or half-and-half)

2 tsp. minced fresh basil

2 tsp. minced fresh parsley  (I used dried)

1 tbsp. freshly grated Parmesan cheese

1 tbsp. butter

Directions:  Bring a pot of water to a boil. Once boiling, cook pasta according to package directions. Drain well.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the pan and cook, turning once, until golden brown on both sides and cooked through, about 7-10mins (Christina said hers took 5-7, but I think my cutlets were thicker). If necessary, turn down the heat to medium-low so the outside doesn’t brown too quickly. Remove the chicken to a plate and set aside. When cool enough to handle, cut into bite-size pieces.

Add the remaining 1 tablespoon of olive oil to the pan with the heat on medium-high. Add the onion to the pan and cook, stirring occasionally, about 2 minutes. Add the mushrooms to the pan and continue to cook until most of the liquid has been released and the onions are softened, about 5 minutes more. Mix in the garlic and sauté just until fragrant, about 30 seconds. Remove the pan from the heat and add the wines, scraping with a spoon to deglaze the browned bits from the bottom of the pan. Whisk in the chicken broth. Return Bring to a simmer, lower the heat to medium and continue to simmer until the liquid is reduced by about half. Stir in the cream and cook until heated through. Add in the herbs, Parmesan and butter; mix until well blended and the butter is completely melted.

Add the cooked rigatoni to the pan and toss with the sauce. Serve immediately with additional grated Parmesan as desired.  ENJOY!!!!

chicken1

~gianna~

Lemon Chicken

03 Jan 2014 2 Comments

by gmbellomo612 in Chicken Tags: , , ,

I had a hard time deciding which recipe I should post as my very first one on the blog….I went back and forth numerous times, but then decided this should be my very first recipe, because it’s one of my favorite recipes of all time…..EVER!    And why not, right?….I did just post a lot of my favorite things recently.  I promise this chicken dish will not disappoint and could possibly become a favorite in your house too.

This recipe came from my Uncle Ricky……..but my Nana took to making it often..which is funny because they are on separate sides of the family.  She probably got this recipe during one of our large (Italian) family parties or dinners!    Olivia often asks me to make it…..and how can I say No?    Aside from frying the chicken cutlets…the recipe is very quick and easy!  I mean frying cutlets isn’t the worst thing ever, but it gets time consuming and messy…and anyone who knows me, knows I LOVE to cook….but cleaning it up is my worst nightmare!  So the little splatters of oil everywhere…are all worth while once you take a bite of this deliciousness!

Lemon Chicken

1 lb. of boneless, skinless chicken breast

Flour

1 egg

Italian seasoned bread crumb

Oil (for frying)

4 cloves of garlic, chopped

2 lemons

¼ c. white cooking wine

½ stick of butter

¼ c. finely chopped parsley

After you have cleaned all your chicken

Dip each piece in flour, then egg, and then bread crumbs

Fry in a frying pan until cooked…golden brown and cooked through.

Remove all chicken from pan and slice into bit sized strips.

lemonchicken1

Preheat oven to 375.

Leave 4 TBSP of leftover oil that you fried the cutlets in.

To that add garlic, the juice of the lemons, cooking wine, butter and parsley.

Allow this whole mixture to get hot…..you do not have to “cook” it.

 In Pyrex or any kind of baking pan put 1-2 TBSP of juice just to coat the bottom.

Add one layer of chicken strips.

Pour some juice over.

Add remaining (if any) chicken.

Pour remaining juice over.

lemonchicken2

Put in oven JUST TO HEAT, for 10-15 minutes.

ENJOY!!!

lemonchicken3

 

~gianna~

 

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