Pork Sausage & Bell Pepper Risotto

 INGREDIENTS

• 7 tsp Chicken Stock Concentrate
• 4  Scallions: sliced and separated (or 1/2 onion or a shallot)
• 2 Bell Pepper: ½-inch-thick strips
• A soup bowl of spinach, chopped small (optional)
• 2 cloves Garlic: minced
• 1 Lemon, quartered
• 18 ounce Italian Pork Sausage: removed from casing (or chicken sausage half-moons)
• 1.5 cup Arborio Rice
• 1/4 cup Parmesan Cheese
• 1+ teaspoon Italian Seasoning
• 4 teaspoon Olive Oil

INSTRUCTIONS

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. In a medium pot, combine stock concentrate* and 7 cups water. Bring to a simmer, then reduce heat to low. 
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible. 
4. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and 1 tsp Italian Seasoning. (If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 
5. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. 
6. Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 
7. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and a good sprinkle of Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. 
8. Once risotto is done, stir in sausage, roasted bell pepper, and chopped spinach. 
9. Divide between bowls and sprinkle with scallion greens and Parmesan. Serve with lemon wedges on the side.

*I got the water hot and added a 1/2 tsp of stock concentrate to the risotto with each pour - keeps a pot clean

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Original recipe: HelloFresh
Posted by Jasmine

Asparagus Pesto Pasta Salad

Ingredients

• 2 pounds asparagus

• 2 tablespoons lemon juice

• 3 cloves garlic

• 1/4 cup pine nuts (lightly toasted if you feel like you have time)

• 1 cup lightly packed fresh basil leaves

• 1/2 teaspoon salt

• 3 tablespoons parmesan cheese (or nutritional yeast)

• 1 pound spiral pasta

• 2 medium ripe tomatoes, diced (optional, delicious)

• Salt and pepper, to taste

Instructions

1. Snap off the tough ends of the asparagus (don't cut them into bite-size pieces, you'll see why in a sec). Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander. Rinse with cool water.

2. Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.

3. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.

4. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, cheese, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water. (Start with 3 tbsp. water and add more as needed.) Puree until smooth.

5. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts.

6. Serve at room temperature or refrigerate until ready to serve.

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Original recipe: Fat Free Vegan

Posted by Jasmine

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Ingredients

• 2 Breasts Chicken sliced in half

• 6 Tablespoons butter divided

• 1/2 cup Italian Bread Crumbs

• 1/2 cup grated parmesan

• 1/4 cup flour

Creamy Lemon Garlic Pasta:

• 8 ounce pasta of choice (I used thin spaghetti)

• 1/2 cup heavy whipping cream

• 1/2 cup grated parmesan cheese

• juice of one lemon

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Chopped fresh parsley for garnish if desired

Instructions

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).

3. Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Chicken Mozz

Ingredients

• 4 boneless skinless chicken breasts
• 4 tsp Italian seasoning (divided)
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire-roasted pepper, chopped
• 15oz crushed tomatoes
• 2 tbsp tomato paste
• Pinch red pepper flakes (optional)
• 1 cup shredded mozzarella

Instructions

1. Season chicken with paprika, onion powder, salt and pepper, and 2 tsp of Italian seasoning.
2. Heat oil in a cast-iron (or other oven-safe) pan over medium heat. Cook chicken on both sides until browned and cooked through. Transfer to a plate; set aside.
3. Cook the onion in the same pan until transparent, scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire-roasted pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Mix well.
4. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
5. Arrange the chicken in the sauce and top each breast with mozzarella cheese. Transfer to the oven or broiler to melt the cheese (8-10 min in oven, 1-2 min in broiler).

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Posted by Piera

Original recipe: Cafe Delites

Italian Funeral Soup

Ingredients:

• 2 cups dried white beans*
• 1 ½ pounds bulk Italian sausage
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ cup white wine
• 4 large russet potatoes, peeled and diced
• 3 cups beef stock
• 3 cups chicken stock
• 1 bay leaf
• ½ cup heavy whipping cream
• 3 cups cleaned fresh spinach leaves
• 3 tablespoons dried Parmesan cheese
• Salt to taste

 

Preparation:

1. Cook beans according to package directions. Set aside.
2. Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Sauté 3 to 5 minutes. Add garlic, herbs, pepper and wine and sauté another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
3. Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately.

*Don't do this.  Get canned.  Dried beans are of the devil.

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Original recipe: No idea - I did a quick internet search and found nothing

Posted by Jasmine

Pesto Alfredo Chicken Casserole

Ingredients

• 1 package penne (16 ounces penne pasta)
• 2 cups chicken cubed, cooked *
• 2 cups Italian cheese blend (8 ounces shredded, divided)
• 3 cups fresh baby spinach
• 1 can crushed tomatoes (15 ounces)
• 1 jar pesto (8.1 ounces prepared) *

Alfredo Sauce:

• ½ cup butter
• 1 pint heavy whipping cream (2 cups)
• 4 ounces cream cheese
• ½ teaspoon garlic minced
• 1 teaspoon garlic powder
• 1 teaspoon italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup parmesan cheese grated

Topping:

• 1/4 cup seasoned bread crumbs
• 1/4 cup Parmesan cheese grated
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine cooked chicken, 1 cup cheese, spinach, and tomatoes.
2. To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the jar of pesto. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
3. Drain the pasta and add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9x13 inch pan. Add remaining cheese to the top of the casserole. In a small bowl, combine the bread crumbs, Parmesan cheese and oil. Sprinkle over casserole.
4. Cover with foil and bake for 30-40 minutes or until cooked throughout and bubbling on the sides.

* Due to pandemic panic-buying, the only boneless chicken available to me was a single package of marinated pepper chicken.  It was great in this recipe, I would suggest seasoning your chicken or increasing the seasoning in the casserole or something

* I made this without the pesto, and it was great.  Probably better

Social Distancing recipe #1.  I had 14 dinners planned, but I could only fit 7 days worth of ingredients into my house.  And then I realized that we are going to have so many leftovers that I definitely wasn't going to need all these recipes.  What is the point of this story?  Honestly, idk, just that working from home gives me more time to cook, but I'm not actually going to need to?  And pandemics are weird.

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Original recipe: The Recipe Critic

Posted by Jasmine

Baked Turkey Meatballs- 7 Ways

Ingredients

Base recipe (start them all with this)

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt

Thai Curry Turkey Meatballs

• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce

Taco Turkey Meatballs

• 2 tablespoons taco seasoning

Italian Turkey Meatballs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan

Greek Turkey Meatballs

• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch piece of ginger sliced
• 1 tablespoon oil

Instructions

All meatballs except Lemongrass Ginger Meatballs

1. Stir together all ingredients.
2. Roll into 1.5 tablespoon balls.
3. Bake at 375°F for 20 minutes, or until cooked through.

Lemongrass Ginger Meatballs

1. Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
2. Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
3. Transfer to a medium bowl containing all the remaining ingredients and follow other Instructions from there.

Serving Suggestions

Thai Curry Baked Turkey Meatballs
with cauliflower rice
with a carrot & cucumber slaw
with steamed veggies and rice

Taco Baked Turkey Meatballs
meatball…tacos?
burrito bowls


Italian Baked Turkey Meatballs
baked in marinara and served over zoodles + linguine
add to minestrone soup in place of sausage
with Creamy Parmesan Mashed Cauliflower


Greek Baked Turkey Meatballs
Serve in a pita pocket with greek salad and tzatziki
Serve with roast potatoes, peppers and onion
with Wild Rice Pilaf

Hoisin Ginger Baked Turkey Meatballs
serve on a soba noodle salad
serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)


Maple Chipotle Baked Turkey Meatballs
Serve with sweet potato fries
burrito bowls
Serve with a salad tossed in Asian Salad Dressing


Lemongrass Ginger Baked Turkey Meatballs
Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)
Make meatball bahn mi


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Original recipe: Sweet Peas and Saffron
Posted by Jasmine

Creamy Tuscan Chicken

Ingredients:

• 1 ½ chicken breast, thinly sliced
• 1 tbsp olive oil
• 1 c heavy cream
• ½ c chicken broth
• 1 tsp garlic powder
• 1 tsp italian seasoning
• ½ c parmesan cheese
• 1 c spinach, chopped
• ½ c sun-dried tomatoes
• Pasta

Directions:

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. 
3. Whisk over medium high heat until it starts to thicken. 
4. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. 
5. Add the chicken back to the pan and serve over pasta if desired. (Skip pasta for keto diets.)

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Original Recipe: The Recipe Critic

Posted by Emilee

Crock Pot Zuppa Toscana

Ingredients

• 1 lb ground Italian sausage
• 1 tbsp minced garlic
• 1 yellow onion, chopped
• 4 russet potatoes, diced
• 4 cup chicken broth
• 1 bunch kale (stems removed and torn into bite-sized pieces)
• ¾ c heavy whipping cream
• ¼ c shredded parmesan cheese

Directions

1. Brown Italian sausage in a large skillet over medium-high heat. Add onion and garlic and cook for an additional 2-3 minutes or until some of the onion begins to turn opaque (no need to cook onion completely). Drain grease from skillet.
2. Transfer cooked sausage and veggies to the crock pot and add diced potato. Season with salt and pepper to taste.
3. Add chicken broth. This should cover the tops of the potatoes, but if it doesn't, add up to 2 cups water until they are.
4. Stir ingredients, cover crock pot, and cook on low for 5-6 hours or on high for 3-4 hours.
5. Add kale and heavy whipping cream and stir to combine.
6. Cover crock pot and cook on HIGH for another 30 minutes.
7. Top with shredded parmesan before serving.

Creamy Pesto Pasta Bake

Ingredients

• 8 oz (½ box) rotini, cooked al dente
• 1 lb chicken breast, cooked and cut into small pieces
• 1 pint cherry tomatoes, halved
• ½ jar pesto (Classico brand is my fave)
• ¼-½ c heavy cream
• Shredded mozzarella
• Grated parmesan

Directions

1. Mix pasta, chicken, tomatoes, pesto, and enough cream to make… creamy.
2. Put mixture into 9x9 Pyrex. Top with all the mozzarella, and shake parmesan over for good measure.
3. Bake at 400° for 10-15 minutes, or until mozzarella is melted.

Baked Ziti

Ingredients

• 8 oz (½ standard box) penne
• 16 pz (½ standard jar) red sauce of your choice
• 1 lb ground beef
• 2 c mozzarella cheese
• oregano/basil/Italian seasonings of choice

Steps

1. Make pasta.
2. Brown meat. Drain and put into large bowl. [1]
3. Add red sauce and pasta, stir to combine.
4. Put in 8x8 Pyrex baking dish. Top with cheese. Be generous.
5. Sprinkle with seasoning.
6. Bake at 350 for 10-12 minutes, or until cheese is melted.