Emeril’s Loaded Potato Pizza

Here is another delicious recipe from Emeril! For this recipe, you will need 15 medium red potatoes, chicken broth, garlic cloves, butter, heavy whipping cream, salt, black pepper, sautéed onions, 3 small tomatoes, shredded provolone cheese, shredded fontina, bacon, cracked pepper, bread flour, one package of active dry yeast, vegetable oil, and onion salt. To prep for this recipe, you will need to cut the tomatoes into thin slices. Cook four ounces of bacon in a skillet or microwave until crisp. Once you have let it drain and cool, crumble it. Peel six garlic cloves. Saute four ounces of onions. … Continue reading →

Pasta e Fagioli

Paste e fagioli is a great Venetian dish. This thick and hearty soup will warm you on those chilly days. For this recipe, you will need olive oil, one onion, garlic cloves, carrots, celery, one pound of sweet Italian sausage links or hot Italian sausage, dry oregano, dry basil, red pepper flakes, canned chopped tomatoes, chicken stock, one can of cannelloni beans (I use the Progresso brand), small shell pasta, flat leaf parsley, and parmesan cheese. To prep for this recipe, you will need to peel and chop the onion and one carrot. Peel and finely chop one garlic clove. … Continue reading →

Sicilian Harvest Salad

Another great recipe from Food Network (by Michael Chiarello), this is prefect to put you in the Fall mood! For this recipe, you will need large seedless grapes, dried apricots, rosemary sprigs, a large red onion, one large lemon, extra virgin olive oil, salt, pepper, one large head of radicchio, fresh baby spinach, 12 slices of prosciutto, raisins, and pine nuts. To prep for this recipe, halve enough of the seedless grapes to make one cup. Dice a tablespoon of the dried apricots. Cut a quarter of the red onion into small slivers. Juice your lemon. Toast the pine nuts … Continue reading →

Eggplant Rollatini

For this recipe, you will need 2 large eggplants, 1 1/2 pounds of whole milk ricotta, olive oil, eggs, salt, pepper, all purpose flour, 2 packages of frozen spinach, garlic cloves, grated Romano or parmesan cheese, tomato sauce (or jarred spaghetti sauce if desired), and shredded mozzarella. To prep for this recipe, place a strainer in a bowl. Spoon in the ricotta and place it in the refrigerator for several hours. This will drain the ricotta. Discard the liquid left in the bowl when you remove it. Take the frozen spinach out of the freezer and let it thaw. Once … Continue reading →

Simple Italian Salad

This is a simple yet flavorful salad. Try it the next time you’re serving pizza, pasta, calzones, or just about any dish. For this recipe you’ll need: 1 head iceberg lettuce, chopped ½ large red onion, sliced 1/3 cup feta cheese, crumbled 2 handfuls oil cured Italian olives or Greek Kalamata olives For the dressing: ¼ cup red wine vinegar 1/3 cup olive oil 2 pinches of salt 15 grinds of fresh black pepper 1 teaspoon dried oregano 1 teaspoon sugar To make the salad: In a bowl, combine the lettuce, red onion, feta, and olives. To make the dressing: … Continue reading →

Two Pizza Recipes—One Ball of Dough!

These recipes are awesome together if you’re having people over or want to satisfy your family’s diverse tastes. If you’d like, you can make a double batch of one though—just divide the dough in half and buy twice the ingredients for whichever pizza you choose. For the dough you’ll need: 1 package yeast 1 tsp. sugar ¾ cup warm (110 degrees) water 1 Tablespoon olive oil 1 ¾ cup all-purpose flour 1 teaspoon salt Additional flour for board Additional oil for oiling the bowl To make the dough: In a bowl, combine the yeast packet, sugar, warm water, and olive … Continue reading →

Spinach-Ricotta Calzone—Make it Tonight!

This recipe makes two calzones which can be sliced any way you choose. For the dough you’ll need: 1 package yeast 1 tsp. sugar ¾ cup warm (110 degrees) water 1 Tablespoon olive oil 1 ¾ cup all-purpose flour 1 teaspoon salt Additional flour for board Additional oil for oiling the bowl To make the dough: In a bowl, combine the yeast packet, sugar, warm water, and olive oil. Whisk together and allow to sit for a few minutes. In a separate bowl, combine the flour and salt. Add the yeast mixture to the dry mixture, gently mixing it in … Continue reading →

Real Pizza

There’s a new guy where I work who comes in about 10:30 a.m. “Tomorrow I’m bringing in pizza for breakfast,” he announced at the end of his shift one day. I eat breakfast around 7:00, and since I’m like a baby and need to eat every two or three hours, that sounded wonderful to me. I was especially excited because in my brief conversations with Bryan, I knew he was a food lover like me. I mentioned how much I loved mushrooms when he said it would be a mushroom pizza. I told him about a meal I had at … Continue reading →

Olive Garden’s Chicken & Sausage Mixed Grill

If you have been reading my food blogs (and if you haven’t, why not?), you know that from time to time, I post an Olive Garden recipe because we do not have one near us. Here is the latest installment – a delicious Chicken & Sausage Mixed Grill. I cannot wait to try this one! For this recipe, you will need two pounds of boneless skinless chicken breasts, one pound of Italian sausage, colavita pepper oil, chopped fresh rosemary, fresh lemon juice, salt, bay leaves, garlic cloves (pressed), and cherry tomatoes. You will also need a bag of bamboo skewers. … Continue reading →

Mouth Watering Stuffed Peppers

Mouth Watering Stuffed Peppers 1/3 cup ground Italian sausage 8 ounces cream cheese, softened 3/4 tablespoon garlic salt 3 tablespoons Romano cheese, grated 1 teaspoon dried oregano 1 teaspoon dried basil 1/3 cup Italian-style dry bread crumbs 1 tablespoon of olive oil 6 hot peppers, cored and seeded Cook sausage over medium high heat in a large deep skillet, until evenly brown. Drain, crumble, and set aside. In a medium bowl, mix sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, breadcrumbs, and olive oil. Stuff the peppers with the sausage mixture. Place the stuffed peppers on a baking sheet … Continue reading →