Broccoli and Provolone Alfredo

This recipe is from the great-Italian-Chicago- recipe website. What would a Italian meal be without pasta. This is a alfredo that is not too complicated and has easy to find ingredients.

Broccoli and Provolone Alfredo

1 pound of linguini
1 bunch of broccoli, cut into pie; ces
3 tablespoon of butter
2 tablespoon of flour
2 cups of heavy whipping cream
1/2 cup of milk
1/4 cup of fresh grated parmesan; cheese
8oz of provolone cheese, shredded
1/2 tsp of salt
1/2 tsp of fresh ground black pepper

PREPARATION

In 6 quarts of boiling salted water, cook the pasta until al dente. Around 8 to 10 minutes. # In a large pan sauté the broccoli in the one and a half butter until tender. # In a medium size saucepan melt the remaining butter and stir in the flour. Add cream and milk and bring to a boil stirring constantly until the mixture thickens slightly. # Stir in the parmesan and provolone cheese and stir until cheese is melted. Add the broccoli and linguini to the sauce and mix.

Thanksgiving-2008

Thanksgiving is coming up and I have been giving some thought on what I will prepare this time. I will of course prepare the typical fare as you can see with Thanksgiving 2005 but I usually try something a bit different . I think this year I will add an Italian fare.

Thanksgiving 2008 Menu

So I already started my Meal Plan:
Need Servings for 6


Roast Turkey
Old Fashioned Mashed Potatoes.
Classic Green Bean Bake.
Turkey Gravy
Regular Herbed Stuffing
Candied Sweet Potatoes.
Cream Style Corn
Sour Cream Salad
Cranberry–Pear Relish.
Cranberry Jell Relish(canned)
Cranberry Relish( canned)
Olives (canned)
Rolls


Italian Style Additions this year:
Pineapple Tiramisu
Three Mushroom Dressing
Broccoli and Provolone Alfredo

Olive Garden Pumpkin Cheesecake

I fist had this when we stopped at the Olive Garden from an airport trip. This cheese cake was scrumptious and I have been wishing I could have some more since that day. When I did a search I found this copycat recipe and prepared it.




Crust

1 1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted
.


Filling

3-8 ounce pkgs. cream cheese, at room tempera; ture
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
.
Caramel sauce

1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt
.
Sweetened whipped cream

1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract
garnish
1/4 cup gingersnap snap cookies, coarsely c; rushed for larger crumbs
used in crust.

Crust Instructions:

Lightly butter a 10 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees. . Filling Instructions: In a bowl, beat cream cheese until smooth. Add sugar and spices, beat until light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping sides of bowl after each addition. Stir in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add hot water to roasting pan halfway up sides of cake pan. Bake in center of oven until cheesecake is firm to touch and slightly puffed, about 50 minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. Once cheesecake is completely chilled, lower the pan into a hot water bath for 2-3 min. to loosen the crust. Invert a large, flat plate on top of cheesecake; invert pan, and remove. Put a second plate on bottom of cheesecake, and turn it right side up. . Caramel Sauce Instructions: Put all ingredients except vanilla in small saucepan with heavy bottom. Bring to boil over medium heat. Boil 4 minutes. Remove from heat, let cool approximately 5 minutes then stir in vanilla extract. . Sweetened Whipped Cream Instructions: Whip cream an high with an electric mixer. When cream begins to thicken and form soft peaks add sugar and vanilla. Mix until cream has firm peaks. Fill decorating bag fitter with #22 star tip with whipped cream and pipe rosettes onto cheesecake.

Garnish: Pipe sweetened whipped cream on top of cheesecake. Sprinkle top with reserved crumbs. Drizzle with caramel sauce. . Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer.

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Bread Sticks

Make Rustic Bread and instead of making loaf cut into strips sand place on baking sheets with lined with parchment paper. Sprint the oven and place into the oven that is 450 degrees F. Open the door and sprint a couple of times. while baking. For the last 15 minutes do not open the door. The combine baking time is 25 to 30 minutes.

Maui -Style Mahi Mahi & Hawaiian Corn Bread

Maui -Style Mahi Mahi & Hawaiian Corn Bread, originally uploaded by Lakenvelder.

This evening I had some Mahi Mahi that I had purchased at the market early this week. I do not normally buy this fish but when I saw it in the frozen food section it evoked memories of living in Hawaii so I decided to get some fillets. It is a rather popular fish in that area and Mahi Mahi can be found in other tropical areas such as Florida where it is called other names. It has a sweet flesh flavor and firm flesh ideal for a variety of dishes including grilling.

The first place I lived on Hawaii was next to the airport and so using the lanai was out of the question between the flumes and noise. Later we moved farther so we could enjoy the outside lanai and have BBQ s and activities. It was refreshing to sit out when they had a summer rain because the temperature would cool. I was wishing I had my lanai here in Kansas but it just would not be the same anyways I suppose.

This evening I made Maui-style Mahi Mahi. Maui is another beautiful island in the Hawaii Island chain. I also prepared Hawaiian Corn Bread and a simple tossed salad. Just about any of the recipes I have in my Hawaiian recipe section will go with this dish. This corn bread is more cake like and sweeter than normal main land corn bread. I prepared ½ of the following recipe but nest time will prepare the whole amount because I think it will come out better.. Be careful when cutting and serving to avoid it crumpling on you.

Scallopini with Exotic Mushrooms

IMG_1899, originally uploaded by Lakenvelder.

1/2 pound cutlets (veal or other)
1.2 teaspoon sal
1/2 teaspoon black pepper
1 large egg
1tablsppon milk or water
1/2 cup bread crumbs
5 tablespoons butter or margarine, divided
2 tablespoons olive oil, divided
1 large shallots, chopped
8 ounces exotic mushrooms, cremini oyster, baby bella and khikade.
1/2 teaspoon herbes de provence**
1/2 cup reduced sodium chicken broth
2 lemon wedges

** I use an Italian mixture

Season the cutlets with 1/4 teaspoon slat and 1/4 teaspoon pepper.
Beat the egg with the water or milk in a shallow pan.. Place bread crumbs in a shallow pan. Drip the cutlets in the egg and then in the bread crumbs.
Melt 1 tablespoons butter with 1 tablespoon of oil in nonstick pan over medium high heat. Cook half of the cutlet until just cooked and golden brown . Transfer to a plate and keep warm. Add another 1 tablespoon of butter and oil and repeat with the remaining cutlets.

Whip the pan out with a paper towel to remove any crumbs. Add remailnig butter and add shallot. Cook for 1 to 2 minutes or unit translucent. Add the mushrooms, salt and pepper and herbs Cook until the mushrooms liquid has evaporated around 3 minutes. Add the broth and cook until reduced and thickened slightly.
Pour the mushroom mixture over the cutlets and serve with lemon wedges.

Tomato Salad

Tomato Salad, originally uploaded by Lakenvelder.

!/2 cup tarragon vinegar or wine vinegar
1/2 teaspoon salt
1/2 cup thinly sliced shallots
2 tablespoons lemon juice
2 tablespoons olive oil
6 plum tomatoes, quartered
16 red cherry tomatoes
16 small pear tomatoes

Combine the vinegar and salt and stir until disolved. Add the shallots, lemon juice and pepper. Mix well. Add the tomatoes and coat well. Place the tomatoes on a serving platter, and garnish with sprouts

Mediterranean Style Roasted Vegetables

Mediterranean Style Roasted Vegetables, originally uploaded by Lakenvelder.

1 tablespoon plus 1 1.2 teaspoon olive oil
1 red bell pepper, sliced in large pieces
1 yellow or orange bell pepper, sliced into large pieces
1 small red onion, quartered
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon balsamic pepper
1/2 cup chopped fresh basil leaves.

Heat oven to 425 degrees F. Spray oil into large roasting pan. Cut potatoes into 1 1/2 inch chunks. Drizzle 1 tablespoon olive oil onto potatoes toss to coat. Roast for ten minutes in oven

Add the garlics ,peppers and onion. Drizzle some more oil. Sprinkle with the herbs, salt and pepper. Roast for another 18 to 20 minutes.

Italian Style Grilled Swordfish

Italian Style Grilled Swordfish, originally uploaded by Lakenvelder.

Get your grill ready.

Sauce:

3 tablespoons olive oil
1 clove garlic, minced
2 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons capers
1 tablespoon chopped fresh oregano or basil

6 (8-oz) swordfish steaks, 3/4 inch thick.

Heat 3 tablespoons live oil in a pan. add 1 clove garlic minced
Cook 1 minute. Remove from heat. Whisk the lemon, salt an pepper until salt is dissolved. Stir in capers and oregano.

Grill the steak for 3 1/2 to 4 minutes or until center is opaque.

Rustic Apple Pie

Rustic Apple Pie, originally uploaded by Lakenvelder.

Roll a pie pastry and roll out to an 12" circle.

Mount the apple mixture into the center:

Mix together:
2 1/2 pounds apple peeled and thinly sliced
2 tablespoons lemon juice
1/4 cup granulated sugar

Sprinkle the apple mixture with the cinnamon sugar mixture:

Mix together:
1/2 cup flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup margarine , well chilled

Fold pastry around the apple mixture.

Bake at 400 degrees F. until the apples are tender for a bout 30 minutes. Serve warm.

Chicken Piccata

Chicken Piccata, originally uploaded by Lakenvelder.

3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breasts (4 ounces each)
2 teaspoon olive oil
1 teaspoon butter
2 cloves garlic
1/4 cup fat-free reduced-sodium chicken broth
1 tablespoon lemon juice
2 tablespoon parley chopped
1 tablespoons drained capers

combine the four, salt and pepper in a pie plate. Set aside 1 tablespoon of the mixture.

Place the chicken breast between sheets of plastic wrap and pound to 1/2 inch thickness, Coat the chicken in the four, shaking off the excess.

Heat oil and butter in large skillet over medium heat. Cook for 4-5 minutes per side until no longer pin k in middle.
Transfer to a platter. Cover with foil loosely

Add the garlic to the pan and stir for 1 minutes. Add the flour and cook for another minute, Add broth an lemon juice and cook for 2 more minutes until sauce thickens, stir in parsley and capers, spoon sauce over the chicken.
Serve

Grilled Vegetable Focaccia

Grilled Vegetable Focaccia, originally uploaded by Lakenvelder.

Focaccia is a good first bread to make because it is very easy. I baked up a loaf for the sandwich pictured or you can make any type of sandwich with it. You can also brush with olive oil and bake on low oven until crispy for crakers or croûtons. Havarti melts nicely and add a wonderful creaminess to this grilled sandwich. I used a vegetable Havarti in this sandwich.


Focaccia

7 tablespoons olive oil
3 packets (1/4 oz) active dry yeast
2 teaspoons brown sugar
2 cup[s warm water
6 cups white bread flour
1 teaspoon salt
1 tablespoons kosher salt
1/4 cup chopped fresh basil

1.Lightly oil a baking sheet with 2 teaspoon olive oil

2.Combine the water sugar, and yeast with 4 tablespoon of olive oil in mix with a dough hook until foamy.

3.Add the four and regular salt and mix on low speed until the dough come together and forms a ball.

4.Increase speed to to medium and mix on low speed until the dough comes together.

5. Coat a large mixing bowl with 1 teaspoon olive oil. transfer dough to the bowl and continue mixing on low speed until smooth and elastic.

7.Position rack in center of oven and preheat the oven to 450F.

8. Cover with plastic wrap, put in a warm, dry area and let rise until doubled in size, about 30 minutes to 1 hour.

9. Use fingertips to form dimples and 3-inch spaces. Sprinkle with the kosher salt and drizzle with 2 tablespoons olive oil.

10. Bake until golden about 25 to 30 minutes

Grilled Vegetabel Focaccia

Mayonnaise Spread

1/3 cup light mayonnaise
1 tablespoon shopped chives
1 teaspoon chopped fresh thyme leaves
1 teaspoon mustard
1 cove garlic, chopped

Sandwich

1 package (6 oz) portabella mushroom caps
1 small red bell peppers, quartered
1 small yellow bell pepper, quartered
1 small green pepper, quartered
2 slices red onion
Cooking spray
1 foraccia bread
1 large tomato, sliced
4 oz Havarti cheese, sliced

Heat Grill. Mix spread and refrigerate.

Spray mushrooms, peppers and onions with cooking spray. Grill over medium heat. Cover grill and cook 7 to 10 minutes until the are crisp tender. Remove from grill

Cut bread in half to form to rounds Spread mayonnaise on bottom.

Slice mushroom, arrange over mayonnaise spread, Cut peppers into thin strips, layer over mushrooms. Place onion s over peppers. Top with tomato slice and cheese slices. Cover with top of focaccia.

Wrap sandwich in foil, place on grill. Cook 1 to 2 minutes or until cheese is melted .

Muffuletta

IMG_0105
Originally uploaded by Lakenvelder.

1-16 oz jar pickled mixed vegetables ( 1 1/2 cups)
1/4 cup pimiento -stuffed green olives and/or ripe pitted olives
1 clove garlic, minced
1 tablespoon olive oil
1 16-ounce loaf unsliced french bread
6 lettuce leaves
6 ounces thinly sliced salami, pepperoni, summer sausage, cooked ham, proschutto or combination
6 ounces thinly sliced provolone, swiss or mozzaretta cheese
1 to 2 medium tomatoes, thinly sliced
1/8 teaspoon coarsely ground pepper

Drain vegetables, reserving 2 tablspoons liquid. Chop vegetables. Combine reserved liquid, vegetables, olives, garlic and oil.

Horizontally split loaf of bread. Top the bottom bread half with lettuce and desired meat, cheese and tomato slices. Sprinkle tomato slices with pepper. Stir vegetable mixture. Mound on top of tomatoes. Top with top of bread half. Slice into 6 portions.

Baked Cavatelli

Baked Cavatelli
Originally uploaded by Lakenvelder.

7 ounces of caratelli or wagon shelled macaroni
(about 2 1/2 cups)

12 ounces uncooked Italian sausage links, sliced 1/2 inch thick or lean ground meat

1/2 cup chopped onion (1 mediun)

2 cloves garlic, minced

1 20- ounce jar pasta sauce

1 cup mozzarella cheese, shredded

1/4 teaspoon black pepper

Cook pasta accoring to package directions. Drain and set aside

In a skillet cook the meat, onion and galic until meat is browned.

I a large casserole dish combine the meat misture, sauce and pasta.

Stir to combine.

Bake covered in a 375 degree F. oven for 25 to 30 minutes.

Top with cheese and Bake another 5 minutes until cheese is melted.

Chicken Risotto

Chicken Risotto
Originally uploaded by Lakenvelder.

Ingredients:

2 1/2 pounds frying chicken
1 (7 1/2 oz.) package Rice-a-Roni (any flavor)
1 can chicken broth plus water to equal 2 1/4 cups liquid
1 (3 oz.) jar pimiento stuffed olives, drained

In a skillet, brown the chicken for about 10 minutes on each side. Take the chicken out anf place on a dish. Add rice and seasoning package in skillet with grease left in and stir until lighlty brown. Add the broth and water and bring ato a boil. Lower to a simmer , cover and cook for 20 to 30 minutes. Fluff rice with a fork and serve with olives.

Lasagna Cucina

This is a simple but good Lasagna. I do not like pork so I use a sausage made form beef or use
ground beef.

Lasagna Cucina

main dish, pasta

1 8 oz package lasagna noodles cooked
8 oz mild italian sausage
1 14.5 can ready diced tomtatoes; dtained
2 6 oz cans Italian tomato paste
1 cup water
2 cubes beef bouillon
1/2 teaspoon dried basil; crushed
1 15 oz container ricotta cheese
1 large egg
1 12 oz mozzarella cheese; shredded and divided



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