Tortellini with Fresh Tomato-Basil Sauce, Berry Patch Pie

Served for Staff Luncheon August 2011

Tortellini with Fresh Tomato-Basil Sauce
This is one of my favorite summer-time dishes.
With fresh garden tomatoes--it can't be beat! 

1 pkg 20 oz refrigerated cheese-filled tortellini (I prefer Buitoni)

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper (to taste)

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach (pack it down to measure)

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add minced garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Served with French baguette slices and melon wedges.

Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results. 

1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice

Preheat oven to 450.  Place crust in pie plate and flute edges.  Press heavy foil into crust to help maintain shape.  Bake unpricked crust 8 minutes.  Remove foil and bake an additional 5 minutes, or until golden on edges.  Cool.

Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice.  Stir and cook over medium heat until thickened and just starting to boil.  Remove from heat.

Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell.  Pour hot berry mixture over fresh berries.  Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.

Serve with sweetened whipped cream or whipped topping. 

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

Chicken Alberghetti

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and Best Breadsticks.

Lasagna with Focaccia Bread

Lasagna

1 lb ground beef
salt and pepper
1 jar Ragu
2 cups mozzarella or Italian Cheese blend
16 oz cottage cheese
1/2 cup parmesan cheese
1 T dried parsley
1 egg
lasagna noodles, uncooked

Brown hamburger. Drain as needed. Add one jar Ragu Spaghetti Sauce.

Mix 16 oz cottage cheese with one egg, Parmesan and parsley.

Layer in 9x13 pan:
Lasagna noodles (uncooked), 1/2 cottage cheese mixture, about 1/2 mozzarella, 1/2 meat sauce, repeat. Top with remaining mozzarella. Bake covered at 350 about an hour. (Test noodles with butter knife for doneness.) Let stand 15 minutes before cutting.



 
Focaccia Bread

1 cup warm water
2 tsp sugar
1/4 cup olive oil
3/4 tsp salt
1 pkg instant yeast
2 2/3-3 cups flour
3 T grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp garlic salt
1/4 tsp garlic powder
extra olive oil

In large bowl, combine water, sugar, olive oil, and salt. Add 1 cup flour and mix well. Add another cup of flour with the yeast. Stir to combine. Continue adding flour as needed to form a soft dough.

Knead on floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (40 min to an hour.)

Punch down dough. Place dough in greased (or parchment papered) 15x10x1 inch baking pan. Pat dough flat and let stand 5 minutes. Press dough to edges of pan. Cover and let rise 20-30 minutes.
 
Combine cheese, basil, garlic salt and garlic powder. Set aside. Heat oven to 450.

When dough has started to rise, dimple at 1-inch intervals (use end of a wooden spoon or your finger). Brush dough with olive oil and sprinkle with seasoning mixture.

Bake 12-15 minutes, or until golden brown. Cut into squares. Serve warm.
Served with seasoned green peas.

Pizza!

Our Favorite Homemade Pizza
This makes two 15-inch pizzas, or three 12-inch ones.  

Pizza Crust
4 cups flour (bread flour, if you have it)
2 1/4 tsp instant yeast
1/2 Tablespoon salt
2 Tablespoons Olive Oil
1 3/4 cup warm water

Combine flour, yeast and salt in Bosch.  Add Olive oil.  Pour in water, mixing to combine, until ball forms.  Knead in Bosch 6 minutes.  If sticky, add a little extra flour as needed.  Spray the bowl with Pam, cover and let rise about an hour (until double.)  divide into two or three pieces.  Shape into balls and rise on floured or greased counter top, covered with plastic wrap, for 20-30 minutes. 

Preheat baking stone in 500 degree oven for one half hour before baking.

Shape each ball, one at a time, into desired pizza shape and size on cornmeal sprinkled parchment paper.  Brush each dough round with olive oil.  Sprinkle with garlic seasoning (we like Johnny's Garlic Spread at Costco).  Then top with favorite toppings.  Here are some of ours:

-Pizza (or Pasta) Sauce with Italian cheeses, peppers, mushrooms, and ham
-A thin layer of cream (maybe 2-4 Tablespoons) brushed over the crust.  Top with Italian cheeses.  This makes a great cheese bread, and if you go heavy on the cream, turns kind of alfredo-esque.  Yum!
-We also like BBQ sauce with grilled chicken, green onions, peppers, and bacon.

Bake your pizza at 500 degrees for 8-15 minutes.  More toppings means it will take longer.  I like my cheese browned and bubbly.

Serve with a green salad. 

Spaghetti and Meatballs

Spaghetti and Meatballs
Easy--from the Ragu bottle

1 lb ground beef
1/2 cup Italian seasoned bread crumbs
1 egg

Combine all ingredients.  Shape into 15 meatballs.  Brown in a little oil in a hot frying pan.

Meanwhile, heat 1 jar spaghetti sauce in a deep saucepan.  When boiling, add meatballs.  Simmer 20 minutes or until meatballs are cooked through.  Serve over spaghetti noodles.  Pass Parmesan cheese and a pepper grinder.

Served with: Best Breadsticks (see Feb 22 post), green salad.

No Frying Chicken Parmesan

This was so easy, and my family ate it well.  I got it off the Ragu jar.  Nice for a teaching night when I don't have a lot of prep time or energy.

No Frying Chicken Parmesan
4 boneless skinless chicken breasts (I used two large Costco ones and cut them in half)
Italian Seasoned Bread Crumbs
1 egg, beaten
1 jar spaghetti sauce (my kids like Ragu)
shredded Italian cheese

Preheat oven to 400.  Dip chicken in egg, then coat in crumbs.  Place in greased baking pan.  Bake 20 minutes.  Pour sauce in pan around chicken.  Sprinkle cheese over chicken.  Bake 10 more minutes.  Serve over cooked spaghetti noodles.

Served with: french bread and green salad.

Italian Ravioli and Meatball Soup, Breadsticks

Italian Ravioli and Meatball Soup
serves 8

1 lb frozen meatballs (about 20)
    (I usually make my own)

1 T + 1 tsp olive oil
1 onion, chopped
3 cloves garlic, minced
pepper to taste

1 T parsley
3 cans beef broth; or 4 1/2 cups water plus 5 beef bullion cubes, dissolved in 1/2 cup boiling water (microwave the 1/2 cup water with cubes to dissolve)
2 cans Italian Style Stewed tomatoes (15 oz)
1 can diced tomatoes (15 oz)
2 zucchini, chopped small (I used the food chopper for this and the onion)

1 can small white beans (15 oz)
10 oz frozen small cheese ravioli or tortellini

Brown frozen meatballs in 1 T oil.  Remove from pan.  Add 1 tsp more oil and cook onion, garlic, and pepper until tender.  Add parsley, broth, tomatoes and zucchini and return meatballs to pan.  Simmer 10 minutes.  Turn to high, and add frozen ravioli and white beans.  Do not boil.  Simmer as soon as soup begins to boil.  Simmer 15 minutes.  Enjoy.

This freezes well.

Best Breadsticks

1 1/4 cup plus 2 T warm water

1 1/2 teaspoons salt

1 1/2 Tablespoons olive oil

4 cups flour

1 Tablespoon sugar

1 Tablespoon yeast (I use instant yeast)

 

To start with bread machine:

Put ingredients in machine in order listed.  Start Dough Cycle.

 

To start by hand:

Combine water, salt and oil in large bowl.  Beat in 1 1/2 cups flour.  Combine remaining flour, sugar and yeast.  Add to water mixture.  Stir until dough comes together.  Knead until smooth and elastic, about 5 minutes.  Pour a little oil onto the sides of the bowl, and spread oil to cover all sides and bottom.  Form dough into ball and place in greased bowl.  Turn to coat ball in oil.  Cover and rise about an hour in a warm place, or until doubled in size.  

 

To continue (from any method):

Punch dough down and shape into bread sticks.  (Roll into snakes and twirl two together, or roll dough to 1/2 inch thickness and slice into strips.)  Place on greased cookie sheets or parchment paper.  Brush with melted butter and sprinkle with garlic salt.  Rise 15-20 minutes.  (Preheat oven to 425.)

 

Bake at 425 10-12 minutes, and if desired, broil a minute or two to achieve desired brownness.  Remove from oven and brush again with butter.   Serve hot.

 

Note:  This also makes good French Bread.  Form dough into two small round loaves.  Rise 30-45 minutes.  Bake at 375 degrees for 30 minutes. 

 

Also makes great cinnamon sticks—bake as directed.  When done, brush with butter, and sprinkle sugar over sticks.  Then sprinkle with cinnamon.  YUM!

Easy Spaghetti with Meat Sauce, Seasoned Green Beans

Easy Spaghetti with Meat Sauce
We often serve this on my teaching night since it's fast, easy, and everyone likes it.

Heat skillet to medium high.  Add 1 lb ground beef.  Do not stir, allowing beef to brown on one side.  After a bit crispy on that side, turn the beef over to brown the other side.  After crisply browned on both sides, break mead up into small pieces and cook over medium heat until fully browned and cooked through.  Salt and pepper to taste.  Pour one jar of spaghetti sauce (Family Favorite: Ragu Traditional) over the beef.  Rinse jar with about 1/4 cup water and pour rinsing water and remaining sauce into skillet.  Simmer 10 minutes, or until ready to eat.

Meanwhile, cook 1 lb spaghetti noodles according to package directions.

Serve meat sauce over noodles alongside a vegetable or green salad and french bread (see French Loaves in previous post.)

Seasoned Green Beans

Place desired amount of fresh, trimmed, green beans in sauce pan.  Fill with one inch of water.  Heat over medium high heat until boiling.  Cover and reduce heat to simmer about 5 minutes, or until beans are crisp-tender.  Remove from heat and carefully drain.  Drizzle with olive oil.  Sprinkle with salt and lemon pepper to taste, and a dash of garlic powder.

Chicken Salad Pizza, Fruit with dip

Chicken Salad Pizza
 

1 1/2 recipe multigrain pizza crust

(I double it, and make a small crust for the kids with sauce and cheese. . . .)

3/4 pound boneless skinless chicken breasts, cut into strips

2 t olive oil

1/2 c favorite Italian dressing

1/3 c Parmesan/Romano blend cheeses

1 t lemon pepper

1 garlic clove, minced

1 package (8 oz) reduced fat cream cheese

4 cups thinly sliced romaine

1/2 sweet red pepper, diced

1 green onion, chopped

1-2 mushrooms, chopped

1/2 cucumber, chopped

In a skillet, heat oil; cook chicken (season with salt and lemon pepper.) Chill.

Combine dressing, parmesan/romano, lemon pepper and garlic.

Combine cream cheese with 1/2 of dressing mixture until smooth.

Spread cream cheese mixture on crust. Combine vegetables with remaining dressing. Toss until coated. Place veggies on top of cream cheese. Toss any dressing residue with the chilled chicken. Top pizza with chicken slices. Serve. Yields: 6 servings

Multi-grain Pizza Crust

Combine in bowl:

½ c white flour

½ c wheat flour

¼ c quick oats

½ t sugar

½ t salt

½ T instant yeast

Mix. Add 1/2 c water and 1 T olive oil. Combine thoroughly. Turn onto lightly floured board and knead, adding white flour as needed to form soft dough. Roll out to desired size. Place on baking stone sprinkled with cornmeal. Allow to rise while oven pre-heats to 425. Pierce crust with fork. Bake in 425 oven for 15 minutes. Cool on wire rack.

Note: For regular pizza—double the recipe to make a large pizza. Rise while oven preheats. Do not prick with fork. Cover with desired toppings. Bake at 425 for 20 minutes. 

Genene's Fruit Dip

1 jar marshmallow creme

1 8 oz container strawberry cream cheese

1 Tablespoon lemon juice and/or orange juice

Beat together and dip!  Excellent with any fruit, but pineapple is my favorite.

Tuscan Pork over Pasta

Tuscan Pork over Pasta

1 large pork chop (3/4 lb), cut into 1-inch slices
salt and pepper to taste
1 Tbsp olive oil
2 thin slices deli ham (or prosciutto)
2 garlic cloves, minced
1/2 tsp dried sage
2 Tbsp balsalmic vinegar
1/2 cup whipping cream
3/4 cup chopped tomato
4 fresh basil leaves, thinly sliced
Parmesan cheese, freshly grated

Sprinkle pork with salt and pepper. In large skillet over medium-high heat, cook pork in oil until no longer pink. (I cook it on one side in single layer until almost done and browned nicely on one side. . .then flip to finish cooking.) Remove and reserve.

In same skillet, saute ham (prosciutto) in drippings. Add garlic and sage. Stir together. Add vinegar, stirring to loosed browned bits from pan.

Stir in cream. Reduce heat and cook 1-2 minutes or until thickened slightly. Add tomatoes and pork. Heat thru. Serve over angel hair and sprinkle each serving with basil and cheese.

Serve with: French Bread and green salad.