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Recipes
Grilled Chicken Cutlet Parmigiana
By DigitalChef
Preheat the broiler to High
- 2 pounds chicken breast, thinly cut
- Extra-virgin olive oil
- Salt and pepper
- 3 cloves garlic, chopped
- 1 small onion, finely chopped
- 1 (28 ounce) can diced tomatoes
- 1 cup basil (fresh or dried)
- 1/2 cup Parmigiano-Reggiano cheese
- 1/2 pound smoked Mozzarella, thinly sliced
Fried Ravioli
By DigitalChef
In a large skillet, add vegetable or olive oil (to 1 1/2” deep) and heat over medium heat to 350° F
- Vegetable or olive oil, for frying
- 2 cup buttermilk
- 4 cups Italian-style bread crumbs
- 2 packages cheese ravioli (about 48 ravioli)
- 1/2 cup grated Parmesan
- 1 jar marinara sauce, heated, for dipping
Tuscan Carbonara
By DigitalChef
Cook the spaghetti al dente (firm but not hard), in a large pot of boiling salted water according to package direct...
- 1 pound pasta
- Salt
- 1/2 pound bacon, diced
- 1/4 pound thinly sliced ham, diced
- 1 medium onion, finely diced
- 10 large egg yolks
- 1/2 cup heavy cream
- 2 cups grated Parmigiano-Reggiano
- 1 cup parsley, coarsely chopped
- 1 cup baby spinach, coarsely chopped
- Freshly ground black pepper
Parmesan Popovers
By DigitalChef
Preheat the oven to 400° F
- 3 eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon herbs de Provence
- 4 tablespoons chopped parsley leaves
- 1 cup whole milk
- 3/4 cup grated Parmesan
Green Beans with Almonds
By DigitalChef
Steam the green beans for about 5 minutes
- 3 pounds green beans, trimmed
- 1/2 cup almonds, sliced
- 2 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves, chopped
- Salt and pepper
Easy Macaroni and Cheese (Quick Mac)
By DigitalChef
Boil pasta according to package directions
- 8 ounces pasta, any
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 3/4 cups milk
- 2 cups extra-sharp cheddar cheese
- Salt and pepper to taste
Mexican Tortilla Chicken Soup
By DigitalChef
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil
- 2 tablespoons extra-virgin olive oil
- 2 medium white onions, diced
- 2 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 3 ripe medium tomatoes, chopped
- 1 quart chicken stock
- Salt and freshly ground black pepper
- Canola oil, for pan-frying
- 8 corn tortillas, cut into 1/8-inch strips
- 1 1/2 cups shredded cooked chicken
- 2 avocados, halved, pitted, peeled, and diced (optional)
- 1 cup shredded Jack cheese (optional)
- 1/2 cup fresh cilantro leaves, coarsely chopped (for garnish)
- 1 lime, cut in wedges, for serving
Garlic Mashed Potatoes
By DigitalChef
Place potatoes in a large saucepan and cover with water
- 4 pounds Yukon gold potatoes (about 5 cups), peeled and sliced
- 1 cup ricotta cheese
- 1 1/2 cup milk
- 3 tablespoons butter
- 2 tablespoons tarragon
- 1 tablespoon thyme
Fajitas
By DigitalChef
Marinate the meat in the lime juice, garlic, seasonings, and olive oil in the refrigerator for 15 minutes (shrimp),...
- 3 pounds meat, cut into strips (whole for shrimp)
- 1/2 cup lemon juice
- 2 garlic clove, minced (or 2 teaspoon garlic powder)
- 2 teaspoon chili powder
- 2 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Dash hot sauce
- 4 tablespoons olive oil (plus more for cooking the meat)
- 1 medium onion, cut into thin slices
- 1 each red, yellow, and green peppers, cut into strips
- 1-2 lime, juiced for topping
- 8 (8”) tortillas, warmed
- 1 1/2 cups cheddar or other cheese, shredded
- Lettuce and tomato (diced), optional
- Salsa
Baked Penne Pasta
By DigitalChef
Preheat oven to 350° F. In large fry pan, sauté garlic over low heat 1 to 2 minutes
- 2 tablespoons olive oil
- 1 pound ground beef, browned
- 3 cloves garlic, minced
- 3/4 cup spaghetti sauce
- 3/4 cup brown gravy
- 1/2 cup half and half
- 1/4 cup Parmesan cheese
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- Salt and pepper to taste
- 12 ounces penne pasta, cooked
- 1 cup Mozzarella cheese, shredded