Flank Steak Roulade
1½-2pound flank steak
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 jarred roasted red peppers, diced
1 medium green zucchini, shredded
1 cup shredded mozzarella
1 teaspoon Italian seasoning
1 garlic clove, grated
2 tablespoons olive oil
Preheat oven to 400°F.
Squeeze zucchini in a kitchen towel to rid it of excess liquid.
Combine the zucchini, roasted red peppers, and mozzarella in a mixing bowl. Add the Italian seasoning and garlic.
Butterfly the flank steak.Season with half the salt and pepper.
Spread the vegetable mixture evenly over the seasoned flank steak.
Roll the flank steak and tie with butcher twine. Season the outside of the roulade with the remaining salt and pepper.
Heat a large ovenproof saute pan over high heat until very hot. Add oil and sear all of the sides of the roulade until golden brown.
Place the pan in the oven and cook until the internal temperature reaches 120°F for medium-rare (approximately 18-20 minutes). Let the roulade rest for 20 minutes after removing it from the oven and the residual heat will raise the temperature of the meat to 125-130°F.
Slice and remove twine before serving.
Roasted Beet Ane Pear Salad
2 large beets, scrubbed clean with a vegetable brush
A small drizzle of olive oil, for roasting the beets
1 ripe red pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
¼ cup blue cheese, crumbled (or more)
A few handfuls of salad greens of your choice
2 tablespoons oil
1 teaspoon balsamic vinegar
1 teaspoon of honey
Sea salt and fresh black pepper
Preheat oven to 350 degrees Fahrenheit. Roast the beets by drizzling them with a bit of olive oil, some salt, and pepper, and wrapping them in foil. Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven. Check occasionally, when they are fork-tender they are done. Set them aside to cool. As soon as they’re cool enough to touch, run them under the faucet and slide off the skins with your hands. Chop into roughly ½ inch cubes and set them aside to cool completely. (To save time, I suggest doing this up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad).
Assemble all salad ingredients on a plate and mix with the dressing.
Green Beans with Dill Vinaigrette
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup vegetable oil
1 tablespoon chopped fresh dill
1 pound green beans
Stir together the vinegar, mustard, and salt in a small bowl until the ingredients are combined and the salt has dissolved. Whisking constantly, slowly pour in the oil and continue to whisk until emulsified. Gently stir in chopped dill and set aside.
Steam green beans until tender. Drain. Arrange green beans in a serving dish and season with a little bit of salt. Pour the dill dressing over the green beans. Mix well and leave at room temperature until serving time.
Kosher salt and freshly ground black pepper
1 lb green beans, trimmed and cut into 2-inch lengths
1 lb short pasta
1/4 cup extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Zest and juice of 3 lemons
3 tablespoons unsalted butter
1/2 cup grated Pecorino-Romano, plus more for serving
1/2 cup chopped fresh parsley
½ lb shrimp peeled, deveined, and cut in half crosswise
Prepare a bowl of ice water and set it aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Keep the water boiling in the pot.
Add the pasta to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Save ½ cup pasta water. Drain the pasta.
Heat the olive oil in the pot over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest, lemon juice, and pasta water.
Add the butter and shrimp. Stir for 2 minutes. Add drained pasta and blanched green beans, and cook, tossing, until well combined about 3 minutes more. Turn off the heat and gradually stir in the cheese, tossing constantly. Season with salt and freshly ground black pepper.
Divide pasta among serving bowls and garnish with parsley, more cheese, and a drizzle of olive oil.
While I only wanted 2 servings of the lamb, I made extra vegetables so there would be leftovers for another meal. The vegetables are a great addition to a salad.
1 lb green beans trimmed
6 rainbow carrots trimmed and sliced in half
1 large yellow bell pepper, seeded and cut into thin slices
4 tablespoons olive oil, divided
6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
3 large cloves garlic, grated
1/4 cup lemon juice, divided
Salt and pepper
2 lamb chops (about 6 1/2 oz each)
1 tablespoon Dijon mustard
4 teaspoons seasoned panko crumbs
2 tablespoons capers
Position a rack in the upper third of the oven; preheat to 475°F.
In a large bowl, toss the green beans, carrots, and peppers with 3 tablespoons olive oil, half the rosemary, 2 garlic, and 3 tablespoons lemon juice; season with salt and pepper.
Spread the vegetables in a single layer on a foiled lined baking sheet. Roast 12 to 15 minutes.
In a small bowl, whisk the mustard, 1 tablespoon olive oil, the remaining rosemary, the remaining garlic, and the lemon juice; spread the mixture all over the lamb chops.
Sprinkle with panko crumbs,
Place the lamb chops on the baking sheet with the vegetables and roast for 15 minutes.
Transfer the vegetables to a serving platter, add the lamb and sprinkle all with the capers. Serve immediately.
Easy Sausage and Pepper Stew
1 large garlic clove, minced
4 links spicy Italian pork sausage, or any style sausage, cut into one-inch pies
1 medium onion, diced
2 large bell peppers, cut into one-inch pieces
2 medium Yukon Gold potatoes, peeled and cut into one-inch pieces
1/2 lb fresh green beans, trimmed and cut into one-inch pieces
1 teaspoon Italian seasoning
2 tablespoons tomato paste
28 oz container of finely chopped Italian tomatoes
Salt and pepper to taste
Pour enough olive oil into the bottom of a Dutch Oven and heat over medium-low. Add the sausage and cook until brown on all sides, stirring the sausage pieces often. Add the garlic, Italian seasoning, and tomato paste and stir until completely combines. Add the remaining ingredients, stir well, and bring the mixture to a slow boil. Reduce the heat to low, cover the pan and simmer the stew for about an hour or until all the vegetables are tender. Season to taste with salt and pepper. Spoon into individual bowls and serve with a slice of Italian beard.
Roasted Pecan Salmon Fillets
12-14 oz salmon filet
Salt and pepper to taste
2 tablespoons Dijon coarse mustard
1 tablespoon honey
½ cup finely chopped pecans
1 teaspoon chopped parsley
Wedges of fresh lemon
Sprinkle salmon with salt and pepper. Place the fillet skin-side down in a greased baking dish.
Combine the mustard and honey in a small dish and spread on top of the salmon.
Press the nuts on top of the mustard coating and sprinkle with parsley.
Bake at 400°F 15 minutes or until cooked through. Cut the fillet in half and serve with wedges of fresh lemon.
Italian Green Beans and Potatoes
10 oz Yukon Gold potatoes, peeled and sliced thin
2 garlic cloves, peeled and minced
1/4 cup extra-virgin olive oil
1/2 pound green beans, trimmed and cut into one-inch lengths
Salt and pepper
½ teaspoon dried Italian seasoning
1/4 teaspoon red pepper chili flakes
Parboil the green beans in boiling salted water until almost tender, 3-4 minutes, Drain.
Heat oil in a medium skillet over low heat. Add the potatoes and garlic and cook covered until tender and the potatoes are turning golden brown around the edges about 5-6 minutes. Add seasonings, salt, and pepper to taste. Stir in drained beans and saute gently for about 5 minutes over low heat. Serve with the salmon.
Skillet Chicken Parm
2 boneless and skinless chicken breasts (about 12 oz total)
Freshly ground pepper
¾ cup Italian seasoned panko crumbs
1 large egg
Warm Marinara sauce, recipe below
6 ounces Italian Fontina or Mozzarella cheese, sliced thin
For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped Italian tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning
Prepare the sauce:
Heat the olive oil in a medium saucepan. Add the remaining ingredients and cook until thickened, about 20 minutes. Remove from the heat and set aside.
Prepare the chicken
Cut off any fat on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently, and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.
Heat a thin layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve over spaghetti.
Green Beans With Garlic
2 pounds green beans, trimmed
4 tablespoons olive oil
2 medium-size garlic cloves, minced
Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, drain in a colander. Heat the oil in the pan over high heat. Add beans and garlic, and cook, stirring and tossing constantly, until beans are heated through. Sprinkle with salt and serve.
Roasted Potatoes And Green Beans
1 1/2 pounds baby gold potatoes, halved
1/2 pound fresh green beans, trimmed and cut in half
2 tablespoons butter, cut into small pieces
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried Italian seasoning
2 whole bay leaves
1 lemon, juiced
Salt and freshly ground black pepper
Chopped parsley for garnish
Preheat oven to 400 degrees F.
Arrange the potatoes in the bottom of a baking dish. Drizzle with oil and lemon juice, then season with salt and pepper to taste. Sprinkle with the Italian seasoning and add the garlic cloves and bay leaves. Arrange the green beans on top.
Bake for 30-40 minutes until veggies are just tender. Stir the mixture halfway through the baking time. Sprinkle with chopped parsley and serve.
Italian Tomato and Sundried Tomato Bruschetta Sauce
This sauce is also excellent for an appetizer spread on toasted slices of Italian bread.
5 Roma tomatoes chopped
1/2 cup sun-dried tomatoes packed in oil, about 8, chopped
4 cloves minced garlic
1 tablespoon oil from sun-dried tomatoes
1 tablespoon balsamic vinegar
2 teaspoons dried basil
1 teaspoon salt
Combine the ingredients in a food processor or blender until smooth. Set aside at room temperature.
Baked Chicken Bruschetta
2 boneless skinless chicken breast halves
2 tablespoons oil
½ cup Italian Tomato and Sundried Tomato Bruschetta Sauce, recipe above
2- 4 large slices Mozzarella cheese
Place the chicken cutlets in an oiled baking dish and drizzle with the 2 tablespoons olive oil. Bake in the oven alongside the potato/green bean pan. After 25 minutes, remove the dish from the oven and spread the chicken evenly with the Bruschetta sauce and cover with slices of mozzarella cheese. Return to the oven for about 5 minutes more to melt the cheese. Serve with the potatoes and green beans.
Chicken Kiev is a dish made of chicken fillets pounded and rolled around cold butter and herbs, then coated with eggs and bread crumbs, and either fried or baked. In general, this dish of stuffed chicken breast is known in Ukrainian and Russian cuisines as côtelette de volaille. The history of this dish is not well documented, and various sources make controversial claims about its origin. In the 18th century, Russian chefs adopted many techniques of French haute cuisine and combined them with the local culinary tradition. The adoption was furthered by French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by the Russian aristocracy. The use of quality meat cuts, such as cutlets, steaks, escalopes, and suprêmes became widespread in the 19th century, and a number of original dishes involving such components were developed in Russia at that time.
Kiev is the capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. It turns out that Chicken Kiev was invented by a French chef, Nicolas Francois Appert. Chicken Kiev was one of the most popular foods of the 1970s but fell out of fashion by the late 1980s. Ler’s bring it back since it is delicious.
For the herb butter
4 tablespoons butter, softened
1 clove garlic, finely minced
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon pepper
For the chicken
2 boneless, skinless chicken breast halves
Salt & pepper
1/4 cup all-purpose flour
1 egg, beaten with 1 teaspoon water
1 cup panko bread crumbs
1 tablespoon vegetable oil and 2 tablespoons of butter for cooking
Combine the ingredients for the herb butter in a mixing bowl. Place mixture on plastic wrap or waxed paper and roll into a small log; place in the freezer for several hours.
Place the chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/2 of the herb butter in the center of each breast. Using the plastic wrap to assist, fold in the ends of the breast and roll the breast into a log, completely enclosing the butter; roll very tightly. Repeat with the second breast. Place chicken in the refrigerator for 2 hours.
Place egg and water mixture in 1 pie pan, flour in another, and bread crumbs in a third pie pan.
Dip each breast in the flour and then the egg mixture and then roll in the bread crumbs. Press on the crumbs to completely cover the chicken rolls.
In a frying pan over medium-high heat a mixture of 2 tablespoons butter and 1 tablespoon oi. Gently place each breast in the pan, sealed side down, and cook until golden brown on all sides including the ends, turning frequently until the internal temperature reaches 165 degrees F.
Follow the same method for preparing the herb butter and chicken as above. Place the chicken rolls in a lightly oiled baking dish and dot the chicken with additional butter and bake at 375°F for about 30 minutes or until the chicken is cooked through.
Lemon Parmesan Orzo
1 cup uncooked whole wheat orzo pasta
1 tablespoon olive oil
¼ cup fresh squeezed lemon juice
1/4 cup grated Parmesan cheese
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 2 cups salted water to a boil. Add in 1 cup of orzo, simmer for 7-8 minutes, test for al dente, drain; drizzle with oil. Stir in the remaining ingredients. Heat over low just until hot and serve.
Green Beans With Sun-Dried Tomatoes
1/2 lb green beans, tips removed
2 tablespoons extra virgin olive oil
5 sun-dried tomatoes, chopped
Salt & Pepper to taste
Pinch red pepper flakes
Bring a pot of salted water to boil. Add the beans and cook just until they are tender-crisp. The time may vary depending on the size of your beans or how fresh they are but generally for 3 minutes. Drain in a colander and set aside.
Heat the oil in the pan and add the chopped tomatoes, a teaspoon of water, and salt and pepper. Return the beans to the pan and toss in the tomato oil mixture and cook for a minute or two so the beans absorb the flavor of the oil. Remove from the heat and serve warm or at room temperature.
Steak In Creamy Mushroom Sauce
3 tablespoons unsalted butter, divided
1 pound ribeye steak
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 ounces crimini mushrooms, sliced
Half a sweet onion thinly sliced
2 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sour cream
Slice the steak into very thin slices, about 2 inches long. Salt and pepper the steak slices.
Add 2 tablespoons of butter to a skillet on high heat and add the steak slices.
Sear the slices on high heat for 2 minutes on each side. Remove the slices to a plate.
Lower heat to medium turn the steak over and cook an additional two minutes on each side
Add one tablespoon of butter to the skillet.
Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
Stir and cook another 2-3 minutes.
Whisk in the flour, cooking the flour for 30 seconds.
Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
Cook for 5 minutes until the sauce thickens.
Stir the sour cream into the sauce and then add the steak slices. Heat for a minute or two before serving.
Creamy Mashed Potatoes
Each pound of uncooked potatoes yields about 2 cups mashed potatoes
2 pounds Yukon Gold potatoes
Coldwater, for cooking, enough to cover plus 1-inch
1 teaspoon table salt
¼to 1/2 cup heavy cream (depending on how thin you like mashed potatoes
2 tablespoons butter
Salt to taste
Scrub the potatoes well and peel. Cut potatoes into pieces of similar size. Drop the potato pieces into cold water as they’re prepped, then drain before cooking. Place the potatoes in a large pot, cover with cold water, then stir in table salt. Cover and bring to a boil on high, reduce the heat to maintain a steady low boil until the potatoes are tender and a knife moves easily through the center, about 20 minutes. Drain the potatoes.
While the potatoes cook, in a small pan, gently heat the butter and cream together, keep warm.
Return the drained potato to the hot pot, turn the heat to medium and let the excess water cook off for a minute or two, stirring occasionally.
Mash the potatoes until smooth. With a spatula, slowly turn the hot cream-butter mixture into the potatoes. Taste and adjust the salt to taste and serve immediately.
Skillet Green Beans
1 pound green beans, washed, ends removed
1 tablespoon olive oil
2 cloves garlic, peeled, smashed flat with the side of a knife
1/4 cup water stirred with 1/4 teaspoon honey
Salt & pepper to taste
Heat the skillet on medium-high and oil until shimmery.
Add garlic, sprinkle with salt. Cook 30 seconds or until lightly golden, stirring.
Add the beans, turn a few times to coat well with the oil.
Stir in the water/honey mixture. Cook 1 minute, stirring occasionally.
Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.
Uncover and increase heat to high. Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.
Taste and adjust the salt as needed.
Transfer to a serving dish. Drizzle with the syrupy liquid from the skillet.
Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week. Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/
Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.
2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray
Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.