Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Saturday, April 25, 2015
SundaySupper Budget Meals Featuring Four Cheese Risotto with Turkey Italian Sausage
This weeks #SundaySupper theme is Budget Meals...healthy food that tastes great, but wont break the bank! Our two co-hostesses are Lane from Supper for a Steal and Pam from Blueberries and Blessings. This is a really great theme that has practical applications to all our lives...saving money on groceries is something that I try to do when I do my weekly shopping. But...I dont want to sacrifice flavor in the process! The good news is that my Four-Cheese Risotto with Turkey Italian Sausage is comforting and quite economical!
To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Step 3: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add half of a chopped shallot and 1 cup of sliced cremini mushrooms. Cook until the the shallot has softened and the mushrooms are starting to brown. Remove the meat of three turkey Italian sausages from their casing and add to the pan. Cook, breaking the sausage up slightly, until it is golden brown. Add 2 sliced green onions and salt & pepper to taste to the pan and continue to cook until the onions are fully cooked and starting to caramelize.
Step 4: To serve, spoon a quarter of the risotto into shallow serving bowls. Top each bowl with a quarter of the sausage-mushroom mixture. If you like, sprinkle with grated parmesan just before serving. Its optional, but we loved the nutty flavor that it brought to the final dish.
This dish was pure comfort! Cheesy, creamy risotto topped with spicy sausage and earthy mushrooms combine to make a bowl of utter goodness. I always know I have a keeper when Michael asks for seconds...and I think he wouldve asked for thirds if I hadnt had the last serving earmarked for lunch :)!!
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
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To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!
Four-Cheese Risotto with Turkey Italian Sausage
a Weekend Gourmet Original
Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.
Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.
Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.
Soups and Salads
- Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
- Gado-gado from The Urban Mrs.
- Pasta e Fagioli from Curious Cuisiniere
- Ramping Up Instant Ramen from girlichef
Main
- Salmon Lasagna from Blueberries and Blessings
- Kadun Pika from The Foodie Army Wife
- Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
- Pasta Carbonara from The Girl in the Little Red Kitchen
- San Francisco Special Breakfast Burritos from Gourmet Drizzles
- Chicken Divan from Simply Gourmet
- Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
- The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
- From the Pantry Peanut Noodles from Supper for a Steal
- Pasta Puttanesca from Juanita’s Cocina
- Hawaiian Grilled Cheese from Home Cooking Memories
- Slow Cooker Pork Carnitas from I Run For Wine
- Browned Butter Pasta with Collards from Momma’s Meals
- Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
- Golden State Gourmet from Crazy Foodie Stunts
- Buffalo Chicken Dip Quesadillas from Chocolate Moosey
- Tonkatsu {Pork Cutlet} from Damn Delicious
- Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
- Kung Pao Tofu from Ninja Baking
- Roasted Honey Mustard Chicken from Mama’s Blissful Bites
- Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
- Lemon Chicken and Vegetables from The Lovely Pantry
- Salvage-Your-Vegetables Frittata from Daddy Knows Less
Sides
- English Baked Beans from Small Wallet, Big Appetite
- Southern-style Black-eyed Peas from Magnolia Days
- Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
- Baked Beans from What Smells So Good?
- Hearts of Palm Mix Rice from Basic N Delicious
Drinks and Desserts
- Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
- Portuguese Rice Pudding {Arroz Doce} from Family Foodie
Thursday, March 5, 2015
Thanksgiving Leftovers SundaySupper Featuring Italian Mashed Potato Pancakes
For many people, leftover mashed potatoes are a particular challenge. But...they dont have to be! My tasty Italian Mashed Potato Pancakes transform leftover plain mashed potatoes into a savory Italian delight. Mashed potatoes are the base for these savory pancakes. Theyre flavored with pancetta, mozzarella cheese, and Italian herbs. After being pan-fried to crispy perfection, theyre topped with a homemade quick-cook tomato sauce and Asiago cheese. These versatile potato pancakes can be a side dish, light lunch...or even paired with eggs for a hearty weekend brunch.
Italian Mashed Potato Pancakes
a Weekend Gourmet Original
Ingredients (makes four large pancakes):
- 2 cups cold leftover mashed potatoes
- 1 cup shredded mozzarella
- 2 ounces cooked diced pancetta
- 2 cloves garlic, grated
- 1 tbs. chopped parsley
- 1 tbs. chopped basil
- 1/3 cup grated parmesan [NOTE: I used a parmesan blend flavored with red pepper flakes]
- 1/2 cup all-purpose flour
- 1 egg
- 1 cup Asiago cheese
- 1 tbs. olive oil
- 1 tbs. butter
For the tomato sauce:
- 2 ounces diced pancetta
- 1/2 white onion, chopped
- 2 garlic cloves, minced or grated
- 14-ounce can crushed tomatoes
- 1/2 cup red wine
- 1 tbs. chopped fresh basil
- 1 tbs. chopped Italian parsley
- 1/2 tsp. crushed red pepper flakes
- Salt & pepper to taste
To coat the pancakes:
- 1 cup all-purpose flour
- 1/2 cup grated parmesan
Step 1: Make the tomato sauce by adding the diced pancetta to a large non-stick skillet. Cook over med-high heat, until the pancetta is cooked. Remove half of the pancetta and reserve. Add the onion and garlic and cook 3-4 minutes, until the onion is translucent. Add the tomatoes, red wine, basil, parsley, red pepper flakes, and salt & pepper. Cook to combine and bring to a boil. Reduce heat and simmer for 30 minutes, until the sauce has reduced and thickened.
While youre at it? Check out all of the fabulous Thanksgiving Leftover recipes the #SundaySupper bloggers are sharing today! Theyre sharing ideas for revamping leftover turkey, stuffing/dressing, cranberry sauce, and other side dishes. Theres sure to be something that youll want to try out during the post-Thanksgiving weekend!
Breakfast:
Cranberry Sauce Muffins by The Foodie Army Wife
Leftover Stuffing Breakfast Strata by Ruffles & Truffles
Sweet Potato Casserole Muffins by Magnolia Days
Turkey & Chorizo Breakfast Hash by Brunch with Joy
Italian Mashed Potato Pancakes by The Weekend Gourmet
Cranberry Sauced Corn Bread Muffins by Rhubarb and Honey
Main Dish:
Leftover Pie by Janes Adventures in Dinner
Thanksgiving Leftover Waffles by Foxes Love Lemons
Stuffing Hash by The Girl in the Little Red Kitchen
Turkey Pizza by Meal Diva
Turkey & Caramelized Onion Risotto by kimchi MOM
Turkey with Creamy Mushroom Marsala Sauce by Casa de Crews
Moroccan Turkey Stew by What Smells So Good?
Peruvian Cilantro & Turkey Soup by The Little Ferraro Kitchen
Turkey & Butternut Squash Stew by Cooking Chat
Turkey Kreplach Soup by Panning the Globe
Turkey & Stuffing Crepes by Peaceful Cooking
Cranberry Apple Pecan Chicken Salad by NeighborFood
Herbed Turkey over Cornbread Waffles with Cranberry Sauce by girlichef
Creamy Peanut Gochujang Pasta by Wallflour Girl
Cranberry Sweet Potato Soup by Take A Bite Out of Boca
Turkey Enchilada Pasta Bake by Curious Cuisiniere
Turkey Orzo Risotto by Family Foodie
Turkey Croquettes by Cindys Recipes and Writings
Side Dishes:
Cheesy Mashed Potato Croquettes by Noshing with the Nolands
Whipped Carrots with Sriracha Butter by Healthy Delicious
Cranberry-Balsamic Glazed Cauliflower Wings by Cupcakes & Kale Chips
Parmesan Mashed Cauliflower and Potatoes by Mommas Meals
Cheesy Jalapeño Potato Cakes by Bobbis Cozy Kitchen
Sandwiches:
Cranberry & Turkey Sandwich by The Redhead Baker
Monte Cristo Sandwich by Nik Snacks
Hot Brown Turkey Sandwiches by The Life and Loves of Grumpys Honeybunch
Sprouted Grain Turkey, Cranberry & Brie Panini by Amees Savory Dish
Turkey Cranberry Flatbread by Peanut Butter and Peppers
Condiments & Sauces:
Cranberry Vinaigrette by Nosh My Way
Leftover White Wine Syrup by Food Lust People Love
DIY Yellow Mustard by The Texan New Yorker
Dessert:
Banana Cheesecake with Pecan Graham Cracker Crust by Desserts Required
Cranberry Cream Cheese Bars by That Skinny Chick Can Bake
Gluten-Free Lemon Cake by Hezzi-Ds Books and Cooks
Spiced Cranberry Sauce Buckle by The Wimpy Vegetarian
Cocktails & Drinks:
Cranberry Orange Crush by The Messy Baker
Cranberry Bellini by A Kitchen Hoors Adventures
Be sure to join the #SundaySupper conversation on Twitter today!We tweet throughout the day and share recipes from all over the world. Our weekly Twitter chat starts at 7 p.m. ET/6 p.m. CT. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, please visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.Thursday, February 12, 2015
Italian Chicken Orzo Soup Featuring a Gourmet Garden Refrigerated Herb Giveaway
After weeks of holiday-related indulgence, we’re really enjoying Lighten Up Month’s lighter, fresher menus. We’ve even decided to incorporate 1 or 2 meat-free days per week for our 2014 health-related change…we don’t use the word resolution in our house! We’re starting with Meatless Mondays in January and adding one more day in February. We couldn’t be vegetarian 100% of the time, but this seems like a great change to us. I’ll keep you posted on how it goes during the year and maybe even share some of our favorite veg-friendly recipes!
One of our favorite Lighten Up meals in Winter is soup…they’re a hearty, warming meal-in-a-bowl. One thing I refuse to compromise on is flavor, which can sometimes happen when you reduce fat and calories in your dishes. I find that using lots of herbs and spices really helps fill the void left by using lower-fat products. One easy way to use more herbs in your cooking is with Gourmet Garden tubed herbs and garlic. They recently sent me a package containing 11 of their most popular varieties, including garlic, parsley, chili peppers, Italian herbs and basil. As soon as I saw this grouping, an Italian-inspired soup immediately came to mind. If you’ve never used Gourmet Garden products, you simply must…I am now hooked on them and plan to keep them in my fridge at all times! They use organic herbs...within 24 hours of being picked, they chop them just like you would yourself. Then, theyre packaged in handy squeeze tubes that allow you to use just what you need. They even stay fresh in the fridge for up to 3 months!Gourmet Garden herbs and garlic worked perfectly in my Italian Chicken-Orzo Soup. It’s chock full of fiber-rich veggies: onion, celery, zucchini, mushrooms and tomatoes…for protein, I used lean chicken breast. The convenient Gourmet Garden herbs saved me so much chopping time, and they provided the Italian flavor that I wanted for this soup. You can use any pasta you like, but I opted for tri-color orzo. It cooks quickly and is an easy-to-spoon pasta. This was a hearty, healthy dinner that we enjoyed on a cold Texas night. It makes 4-6 servings and tastes even better after an overnight rest in the fridge.
Italian Chicken-Orzo Soup
a Weekend Gourmet Original
Ingredients:
- 1 tbs. olive oil
- 1 cup chopped yellow onion
- 2 stalks celery, sliced
- 1 cup chopped zucchini
- 1 cup sliced mushrooms
- 1 tbs. Gourmet Garden Chunky Garlic
- 1 tbs. Gourmet Garden Parsley
- 1 tbs. Gourmet Garden Italian Herbs
- 1 tsp. Gourmet Garden Chili Peppers
- 1 tbs. tomato paste
- 1 can petite diced tomatoes
- 6 cups chicken stock
- 1 lb. chicken breast, cut in bite-sized pieces
- Salt & pepper to taste
- 1 cup tri-color orzo
Directions:
Step 1: Heat the olive oil in a large Dutch oven over med-high heat. Add the onion and celery and cook until the onion is translucent. Toss the chopped chicken with a bit of salt & pepper, then add to the pan. Cook until the chicken is no longer pink. Add the Gourmet Garden Ingredients and stir well to combine.
Step 2: Add the diced tomatoes – juice and all – to the pot. Add the zucchini and mushrooms, then stir to combine. Bring to a boil, then lower the heat to med-low. Cover and simmer for 30-45 minutes.
Step 3: After the initial simmer, add the orzo. Cover and cook for 10-15 minutes longer, until the orzo is tender. To serve, ladle into deep serving bowls. If desired, top each serving with a spoon of grated parmesan. This soup is hearty and filling on its own, but a simple green salad would pair nicely with it.
This soup is very comforting and filling…a healthy complete meal in a bowl! We loved the rich broth, the juicy chunks of chicken breast and the healthy veggies. The Gourmet Garden products provided the perfect Italian seasoning to the soup, and they were a snap to use. You can find Gourmet Garden products in the refrigerated section of the Produce department of many large grocery stores, near the bagged salads.
So...how would you like to try out Gourmet Gardens wide variety of fresh herbs in your kitchen? Well...youre in luck! The nice folks at Gourmet Garden are going to give one lucky Weekend Gourmet reader an insulated cooler thats filled with ELEVEN of their most popular products: Basil, Chili Pepper, Cilantro, Chunky Garlic, Dill, Garlic, Ginger, Lemon Grass, Oregano, Italian Herbs and Parsley. Just think of the amazing culinary creations youll be able to make! These herbs are perfect for saving time in the kitchen, and their flavor is fresh and bright. To enter the giveaway, simply follow the instructions below. Ill accept entries until 1159 p.m. CST this Friday, and Ill notify the winner this weekend. Good luck!
a Rafflecopter giveawayDisclosure: Gourmet Garden provided me with a selection of their herbs to facilitate the feature. I received no further compensation, and all opinions expressed are my own.
Tuesday, February 10, 2015
Its Tailgating Time! SundaySupper Football Food Featuring Italian Sloppy Joes
My contribution to the festivities is an Italian spin on one of Michaels favorite comfort foods: sloppy joes. Theres something about sloppy joes that brings back nostalgic childhood memories, and this Italian cousin brings the classic sandwich a slightly different flavor profile. The filling is very reminiscent of a bolognese sauce. Its stuffed into a wheat bun, along with some sliced mozzarella cheese. Make sure to provide plenty of napkins on the side...because theyre not called "sloppy" for nothing, friends!
Italian Sloppy Joes
adapted from Food Networks website
Step 1: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add the following ingredients: 1/2 lb. lean ground beef, 1/2 pound ground pork, 2-3 cloves grated or minced garlic, and 1/2 cup chopped onion. Cook until the meat is brown, stirring to combine the two meats.
Step 2: Add the following ingredients to the skillet: 3-4 chopped basil leaves, 1/4 cup red wine, one can Italian diced tomatoes, 1/4 cup milk, a generous pinch of red pepper flakes, and salt to taste. Stir to combine and bring to a boil. Reduce heat to med-low and simmer uncovered for 15-20 minutes to allow the sauce to reduce.
Step 3: Add 3 tbs. tomato paste to the pan and stir into the sauce. This is the secret ingredient to this dish, so please dont leave it out! My sloppy joe mixture seemed like it wasnt thick enough, so I added the tomato paste. That made the filling the perfect consistency for my sloppy joes. To serve, place slices of mozzarella cheese inside your bun of choice. Add the sloppy joe mixture to the bun and serve. With LOTS of napkins!
We really enjoyed these sandwiches! Theyre a little spicy from the red pepper flakes, and the gooey mozzarella cheese provides a protective layer between the sloppy joe filling and the bread to prevent them from becoming too soggy. These sandwiches are exactly what I want in game day food: easy to make, delish to eat, and something that will appeal to kids of all ages! This would also make a fantastic weeknight dinner for your family...each batch makes about six hearty sandwiches.
Be sure to join us for a live Twitter chat to discuss tailgating food tips and tricks...the fun starts at 700 EST. In the meantime, I hope youll visit my fellow #SundaySupper participants to check out their favorite game day snacks, sips, and other foods!
The Lineup
Pre Game Warm-ups:
- Sausage Balls by My Catholic Kitchen
- Edamame Hummus by Girl in the Little Red Kitchen
- Slow Cooker Rueben Dip by The Meltaways
- Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
- Smokey Guacamole with Bacon by Family Spice
- Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
- Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
- Candied Pecans by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by Crispy Bits & Burnt Ends
- Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
- Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
- Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
- Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
- Bacon Wrapped Jalapeno Poppers by Real Best Recipe
- Bacon Wrapped Chicken Bites by Family Foodie
- Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
- Indian Spiced Chicken Meatballs by Soni’s Food for Thought
- Game Day Loaded Nachos by The Messy Baker
- Buffalo Chicken Dip by Home Cooking Memories
- Southwestern Spring Rolls by Supper for a Steal
- Pepperoni Pizza Puffs by Comfy Cuisine
- Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
- Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
On the Sidelines:
- Anne’s Best Potato Salad with Bacon and Peas by Webicurean
- Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
- Simple Roasted Purple Potatoes by Ruffles and Truffles
- Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
Main Events:
- Gluten Free Breakfast Sandwich by Cooking Underwriter
- Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
- Poor Man’s Burrito by Shockingly Delicious
- Ham and Mushroom Handpies by Vintage Kitchen Notes
- Individual Muffuletta Sandwiches by Magnolia Days
- Far East Steak Salad by Diabetic Foodie
- Italian Sloppy Joes by The Weekend Gourmet
- Hot Chicken Chili by Momma’s Meals
- Biscuit Sloppy Joes by Sustainable Dad
- Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
- Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
- Fancy Filet Chili by I Run for Wine
- Homemade Italian Sausage by The Little Ferraro Kitchen
- Jalapeno Crockpot Chili by Mama’s Blissful Bites
- Flavorful Fall Marinade by Midlife Road Trip
- Moose Chili by Mrs. Mama Hen
Overtime:
- Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
- Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
- Zucchini Cupcakes by In the Kitchen with Audrey
- Oven-Baked Churros by Small Wallet Big Appetite
- Swirl Nutella Cupcakes by Basic N Delicious
- Peanut Butter and Pretzel Truffles by Gotta Get Baked
From the Cooler:
- Sparkling Tropical Lemonade by Dinners. Dishes, and Desserts
- Strawberry Horchata by Damn Delicious
- Bloody Mary Gazpacho by 30AEats
- MVP Bloody Mary Bar by An Appealing Plan
Wine Pairings by Wine Everyday
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