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Recipes
Chunky Potato Soup
By ccavaletti
1. Peel potatoes and cut into 1" pieces
- 3 med potatoes
- 1 small onion
- 3 Tbsp butter
- 3 Tbsp flour
- crushed red pepper flakes
- ground black pepper
- 3 c milk
- 1/2 tsp sugar
- 1 c cheese
- 1 c cubed cooked ham
Tortellini Caprese Salad
By ccavaletti
Cook tortellini according to package instructions; drain and rinse under cold water
- 1 lb cheese tortellini
- 1 pint cherry tomatoes, halved
- 8 oz perl mozzarella balls
- 1/2 c chopped basil
- 1/3 c olive oil
- 2 Tbsp white balsamic vinegar
Roman-Style Chicken
By ccavaletti
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Bayside Salmon Salad BLT
By ccavaletti
Stir first 6 ingredients together in a medium bowl
- 1/4 c light mayonnaise
- 1/4 c low-fat plain yogurt
- 1/2 c cucumber, seeded and diced
- 2 Tbsp fresh dill, chopped
- 1 Tbsp lemon juice
- 4 salmon fillets, cooked, and chopped
- 8 slices French bread
- 4 Romaine lettuce leaves
- 4 slices tomato
- 8 slices bacon, cooked
Tuscan Pork Chops
By ccavaletti
1. Combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture
- 1/4 c all-purpose flour
- 1 tsp salt
- 3/4 tsp seasoned pepper
- 4 (1-inch thick) boneless pork chops
- 1 Tbsp olive oil
- 3 to 4 cloves garlic, minced*
- 1/3 c balsamic vinegar
- 1/3 cup chicken broth
- 3 plum tomatoes, seeded and diced
- 2 Tbsp drained capers
- Garnish: fresh parsley sprigs
- 1 Tbsp jarred minced garlic may be substituted.
Rachael's Meatloaf
By ccavaletti
Put waxed paper on a cookie sheet
- 2-3 lbs meat
- 2 handfuls breadcrumbs
- 1 handful Parmesan cheese
- 1-2 eggs
- 2 cloves garlic, chopped
- 1/4 - 1/2 white onion, micro planed
- drizzle EVOO
- salt
- pepper
- prosciutto
- arugula or spinach
- provolone cheese
Beef-Polenta Pie
By ccavaletti
In a large skillet, heat the olive oil over medium-low heat
- 2 tablespoons extra-virgin olive oil
- 1 6 ounce package portobello mushroom caps, cut into cubes
- 1 onion, chopped
- 1 1/4 pounds ground beef
- Salt and pepper
- 1 14 1/2 ounce can crushed fire-roasted tomatoes
- 1 cup instant polenta
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese, plus more for sprinking
- 1 10 ounce package frozen green beans, thawed and drained
Garlic Roast Chicken with Rosemary and Lemon
By ccavaletti
Preheat oven to 450 degrees F
- 2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- 6 cloves garlic, crushed
- 3 tablespoons fresh rosemary leaves stripped from stems
- 3 tablespoons extra-virgin olive oil, eyeball it
- 1 lemon, zested and juiced
- 1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- 1/2 cup dry white wine or chicken broth
Scalloped Vegetable Casserole
By ccavaletti
In a large Dutch oven, combine broccoli, cauliflower and carrots; add water to cover
- 6 c broccoli florets
- 6 c cauliflower florets
- 2 c sliced carrots
- 1/2 c butter
- 1 c chopped onion
- 2 cloves garlic, minced
- 1/3 c all-purpose flour
- 1-1/2 c milk
- 1 c sour cream
- 1 (8 oz) package shredded Italian 6-cheese blend, divided
- 1-1/2 tsp salt
- 1 tsp ground black pepper
- 1/2 c crushed round buttery crackers
Red Sauce
By ccavaletti
Cook first 7 ingredients over low flame (don't burn garlic) until onions become semi-transparent
- olive oil
- 1 small jar crushed garlic
- 1-2 large onions, chopped
- 1-2 green peppers, chopped
- 5-6 cloves garlic, chopped fine
- 4-5 large bay leaves
- basil and parsley
- 1 large can tomato sauce
- 2 large cans crushed tomatoes