Turkey Scallopini with Capers and Lemon
4 turkey cutlets ( pounded to 1/4-inch thick)
Salt and freshly ground black pepper
1/2 cup all-purpose flour
4 tablespoons olive oil
2 garlic cloves, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Fresh sage leaves, for garnish, optional
Pat turkey cutlets dry and season with salt and pepper. Dredge the turkey in flour, shaking off any excess. Heat 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook the turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Repeat with remaining cutlets and oil and place them on the platter with the previously cooked cutlets.
Add garlic, stirring, 30 seconds. Add broth and deglaze the pan over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper, to taste. Add butter and swirl with a whisk until a smooth sauce is formed. Return the turkey cutlets to the skillet with any juices from the platter and simmer until heated through about 1 minute. Garnish with sage and serve.
Kale and Mashed Potato Mix
Half the recipe of sauteed kale
Half the recipe of olive oil mashed potatoes
Thoroughly mix together the kale and mashed potatoes in a microwave-safe bowl. Reheat the mixture until hot., stirring twice, about 3-4 minutes.
1 large vine ripe tomato
2 tablespoons Italian seasoned panko crumbs
2 tablespoon grated Parmesan cheese
Salt and black pepper to taste
Slice the tomato in half. Place tomato halves on a small pan lined with foil. Brush olive oil over the cut sides of the tomato. Sprinkle with salt and pepper
In a small bowl, combine panko crumbs and Parmesan cheese. Sprinkle over tomatoes. Broil 4 minutes or until crumbs are lightly browned. Serve immediately.
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium sweet onions, diced
2 jarred roasted red peppers cut in small dice
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1 1/2 cups plain breadcrumbs
2 pounds ground beef
1 lb spicy Italian sausage, casing removed
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce, warmed
Fresh mozzarella cheese slices, about 6
1 medium rutabaga, peeled and cut into wedges
Salt and pepper
Preheat oven to 350 degrees F.
Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the onions and saute until just soft. Let cool.
Place the rutabaga wedges in cold water. This helps them stay crisp during roasting.
Whisk together the basil, parsley, and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the beef and sausage, egg mixture, breadcrumb mixture, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.
Shape the mixture into a loaf on an oiled oven tray or baking dish. Place the rutabaga wedges around the meatloaf. Sprinkle them with oregano, salt, pepper. and drizzle with olive oil.
Bake for approximately 60-70 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Top the meatloaf with the marinara sauce making sure to spread it evenly over the top and place the mozzarella slices on top of the sauce. Return to the oven until the cheese melts. Remove the meatloaf from the oven and let rest for 5 minutes before slicing. Serve the rutabaga wedges and kale in the side.
Sauteed Tuscan Kale
Lacinato kale or, in Italian and often in English, cavolo nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is earthy and less bitter than regular kale.
2 large bunches Tuscan kale
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon
Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring, for 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is tender, about 10 minutes. Remove from the heat, stir in the lemon juice, and serve.
It is cold this week in the South- really cold. Here are a few of my warming recipes for the week.
Spicy Olive Tapenade
This recipe is a delicious side to a bowl of soup.
2 garlic cloves
2 teaspoons orange zest
¼ teaspoon crushed red pepper flakes
2 cups kalamata olives, pitted
1 tablespoon fresh oregano or 1 teaspoon dried
1 teaspoon fresh thyme leaves
1 tablespoon olive oil
Crostini or crackers for serving
In the bowl of a food processor combine the tapenade ingredients and pulse until well combined. Place in a serving bowl.
Serve at room temperature over crostini or crackers.
6 oz small pasta
2 tablespoons olive Oil
1 yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 garlic cloves, minced
1 dried bay leaf
1 teaspoon dried oregano
1 28-oz container chopped or diced tomatoes
4 cups vegetable broth or water
Two 15 oz cans cannellini beans, drained
Salt and pepper
1/2 cup fresh basil herbs, cut into ribbons
Crushed red pepper and grated Parmesan for garnish
In a large pot of boiling water, cook the pasta according to package instructions. Drain well, and set aside.
In a large Dutch Oven, heat 2 tablespoons of olive oil. Saute the onions, celery and carrots over medium-high heat until the vegetables are tender.
Add the garlic, bay leaf and oregano. Cook for another 2 minutes, stirring occasionally.
Add the tomatoes, vegetable broth and cannellini beans. Season with salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer.
Cover the pot with a lid but leave on a slant. Simmer for 15 minutes.
Stir in the pasta and heat until warmed through. Stir in the fresh basil and remove from the heat.
Transfer to serving bowls and top with crushed red pepper and grated Parmesan cheese.
6 thin slices prosciutto
18 large shrimp (16-20 size), peeled and deveined (tail on or off)
Salt and pepper
Garlic Butter Sauce
1/4 cup (4 tablespoons) butter, melted
2 teaspoons garlic powder
Pinch of salt and pepper
Whisk all ingredients together until combined.
Preheat oven to 425°F.
On a cutting board, cut each slice of prosciutto into three long strips. Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet. Repeat with the remaining shrimp and prosciutto.
Brush with garlic butter sauce over onto all the sides of each shrimp. Season with a few generous pinches of salt and pepper.
Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy. Brush with more garlic butter and serve.
Tuscan Kale and Rutabaga Mash
Tuscan kale goes by many names: lacinato kale, dinosaur kale, black-leaf kale and Tuscan kale. It is common in Tuscany, and in Italian it’s called cavolo nero (literally: “black cabbage”). It’s leaves are more tender and flavorful than other types, sweeter and less bitter.and easier to cook than curly leaf kale.
In Italy, rutabagas are often roasted with other vegetables and served with a balsamic dressing.
1 bunch Tuscan kale, stems removed, washed and chopped
3 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 medium rutabaga, peeled and diced
2 teaspoons salt, divided
2 tablespoons butter
1/2 teaspoon freshly ground black pepper
To prepare the kale:
Place the chopped kale leaves in a deep skillet and heat, using just the water that remains on the leaves to provide moisture.
Cook over medium heat for 20-25 minutes, stirring occasionally.
Drain the leaves in a colander and add the garlic, salt and olive oil to the skillet. Toss the kale in the oil for 1-2 minutes and remove from the heat.
To prepare the rutabaga:
Put the rutabaga chunks in a large saucepan and cover with water.
Add 1 teaspoon of salt.
Bring to a boil; reduce heat, cover, and simmer for about 25 to 30 minutes or until very tender.
Drain and let them dry in a colander. Place them back in the pot and mash the rutabagas with the butter, remaining 1 teaspoon salt, and the black pepper.
Stir in the cooked kale.
1 lb lean ground beef
1 lb lean ground pork
2 cups prepared pasta sauce
2 tablespoons regular soy sauce
1 small onion, minced
¼ cup chopped parsley
1 teaspoon ground black pepper
4 cloves of garlic, minced
2 large eggs
1/2 cup very finely grated Parmesan cheese
1/2 cup plain bread crumbs
2 slices partially cooked bacon, minced
Preheat the oven to 350 degrees F.
Mix all the ingredients together in a large bowl.
Put the mixture into a greased loaf pan. Smooth the top. (I use a meatloaf pan and the fat drips into the lower pan.)
Bake uncovered for 1 hour 30 minutes. Check the center with a meat thermometer. Cooked meatloaf temperature should be 160+.
Take the pan out of the oven and let the meatloaf rest for 10 minutes. Slice and serve.
Over the past week and a half, I cooked several meals that yielded plenty of leftovers. My plan was to create some new ways to use these leftovers and this post is the result of that planning. The chicken breasts were really an economical buy because they yielded 3 different meals. The same with the pot roast. There was also plenty of kale remaining to make a hearty soup and the leftover stuffing makes a great breakfast hash.
Chicken Divan Redo
Roasted chicken recipe: https://jovinacooksitalian.com/2016/11/14/dinners-in-the-oven/
- 6 leftover roasted broccoli floret spears
- 2 tablespoons all-purpose flour
- 1 1/2 cups reserved lemon broth from the roasted chicken or use chicken broth
- 1/4 cup well-chilled half & half
- 1/4 cup freshly shredded Italian fontina cheese
- 4 leftover roasted chicken slices
- Salt and pepper to taste
- 2 tablespoons Italian breadcrumbs
- ¼ teaspoon paprika
In a heavy saucepan combine the broth and flour. Stir until the flour is absorbed. Add the half & half and mix well. Bring the mixture to a boil, stirring, and then simmer until thickened
Stir in the cheese and season the sauce with salt and pepper, if needed. Heat until the cheese is melted.
Preheat the oven to 350 degrees F.
Arrange the broccoli in two individual baking dishes or in a 2-quart gratin dish and pour half the sauce over it.
Arrange the chicken on top of the broccoli, pour the remaining sauce over it. Sprinkle the top with of each dish with one tablespoon of the breadcrumbs and sprinkle each with paprika.
Cut two pieces of foil just large enough to cover the dishes. Coat the foil with cooking spray and use that side to cover the dishes. Bake the covered dishes for 10 minutes.
Remove the foil and continue to bake until the top is golden and bubbling, about 15 minutes.
I had served the pot roast with mashed potatoes and made extra potatoes so I would have some leftover.
- 2 cups diced leftover pot roast and gravy
- 2 carrots, diced carrots
- 1 cup frozen peas
- 2 cups leftover mashed potatoes
Combine the pot roast, peas and carrots in a mixing bowl. Divide the mixture in half and place it in two individual ovenproof dishes.
Spread half of the potatoes over the mixture in one dish and spread the remaining potatoes over the mixture in the second dish.
(You can even fix this earlier in the day and refrigerate until dinner time.
Preheat the oven to 375 degrees F. Bake the casseroles for about 30 minutes or until the potato topping is golden brown.
Caesar Salad with Leftover Roasted Chicken
- 2 cups chicken cut into cubes
- 1/2 head Romaine lettuce, washed and finely chopped
- 1 cup croutons, see recipe below
- Grated Parmesan cheese and freshly ground black pepper for garnish
- 1 anchovy, finely chopped or use anchovy paste
- 3 tablespoons Parmesan cheese
- 2 tablespoons mayonnaise made with olive oil, if available
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup extra-virgin olive oil
Add the anchovy, Parmesan cheese, mayonnaise, lemon juice, mustard, garlic and Worcestershire sauce to a bowl and whisk together.
Gradually whisk in the 1/4 cup of olive oil, whisking until the dressing is emulsified.
Place the chopped lettuce in a bowl and toss it with the dressing, cubed chicken and croutons. Top the salad with extra cheese and freshly ground black pepper.
- 2 cups cubed bread
- 1 tablespoons olive oil
Preheat oven to 375 degrees F.
In mixing bowl combine the bread cubes and olive oil. Toss well to coat.
Pour the bread cubes onto a baking sheet. Spread them into a single layer.
Bake in the oven for 10 to 15 minutes, stirring every five minutes to prevent burning.
Cool completely before storing in an airtight container or ziplock bag.
Kale and Lima Bean Soup
I used homemade cooked dried baby lima beans for this soup, but you can use canned white beans, if you choose.
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 4 large cloves garlic, thinly sliced
- 10 cups low-sodium vegetable or chicken broth or homemade broth
- 4 cups packed chopped fresh kale or 2 cups leftover cooked kale
- 1 large fresh tomato, diced
- 4 cups home cooked dried baby lima beans or canned no-salt-added cannellini beans, drained
- 3 large carrots, cut into coins
- 1 tablespoon dried Italian seasoning
- Grated Parmesan cheese for garnish
In a large soup pot, heat the oil over medium heat. Add the onion and carrots and cook 3 minutes. Add the garlic and Italian seasoning; cook 2 minutes longer.
Add broth, kale, tomatoes and beans and heat thoroughly. Serve hot with grated cheese and Italian bread.
Easy Hash and Eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups of leftover Italian bread and sausage stuffing, (see link above from Dinner’s In The Oven)
- 4 large eggs
In a medium skillet with a cover, heat the olive oil over medium heat and add the butter.
Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.
With a large spoon make four round holes in the stuffing mixture. Crack eggs, one at a time, into a small bowl and gently pour into each hole in the stuffing.
Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.
The fall is the best time to buy greens from a grocery market or farmers’ market. Some leafy greens cook very quickly. Spinach is the best example. But others, like kale, are more hearty and need a longer time to cook. Dark green, leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. Is is good idea to include them in your recipes, often. Here are some of my favorite ways to cook them.
Lacinato kale (called cavolo nero, literally “black cabbage”, in Italian and often in English) is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries and is one of the traditional ingredients of minestrone and ribollita. It is also readily available in my market.
Tuscan Kale, Roasted Chicken and Lemon Sauce
- 2 large bone-in chicken breasts
- 1 teaspoon dried Italian seasoning
- Kosher salt and freshly ground pepper
- 1 teaspoon olive oil plus 2 tablespoons
- 1/2 medium onion, sliced
- 2 garlic cloves, minced
- 2 bunches Tuscan kale, center ribs and stems removed, leaves cut into 1″ strips
- Simple Lemon sauce, recipe below
Heat the oven to 400 degrees F.
Place the chicken breasts in a medium baking dish, drizzle with the 1 teaspoon olive oil and sprinkle with the Italian seasoning. Bake for 40 minutes or until the chicken is cooked through.
Place the kale in a large pot, add the 2 tablespoons olive oil, onion, minced garlic and simmer over very low heat until the kale is wilted completely.
Continue to cook until the kale and onions are tender. Season with salt and pepper to taste.
Place the kale on a serving platter, top with the roasted chicken and serve the lemon sauce on the side.
Simple Savory Lemon Cream Sauce
- 2 tablespoons butter
- 2 tablespoons. flour
- 1 cup milk
- ¼ up. white wine
- Zest of one lemon
- Juice of ½ lemon
- ¼ teaspoon salt
- Pinch of pepper
- 1 tablespoon chopped parsley or other herbs
Melt the butter over medium heat in a skillet, add the flour and whisk for about a minute. Add the milk and wine. Remove the pan from the heat and add the seasonings, lemon zest and lemon juice.
Return the pan to the heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken or fish.
Rapini (Broccoli rabe)
Pasta With Greens and Ricotta Cheese
Paccheri a type of pasta in the shape of a very large tube that originated from Campania and Calabria, Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe.
They can be served stuffed or with just a sauce.
- 2 bunches greens, such as chard, kale or broccoli raab (rapini), washed well and cut into 2 inch lengths.
- 2 tablespoons extra virgin olive oil
- 1 large garlic clove, minced
- 3/4 cup ricotta cheese
- 1/2 to 3/4 cup freshly grated Parmesan, or a mixture of Parmesan and Romano Pecorino
- 1 pound paccheri, pappardelle or orecchiette pasta
Heat the oil and garlic in a large skillet over very low heat.
Bring a large pot of water to a boil. When the water comes to a boil, salt it generously and add the greens. After the water returns to a boil, boil for about 3 minutes until the greens are tender.
Using a deep-fry skimmer or slotted spoon, transfer the rapini to the skillet. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic.
Season with salt and pepper.
Do not drain the hot water in the pot, as you’ll use it to cook the pasta.
Place the ricotta in a large pasta bowl.
Bring the water for the pasta back to a boil, and add the pasta. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together.
Drain the pasta and add it to the bowl with the ricotta. Add the grated Parmesan and toss with the ricotta and greens. Serve at once.
Spinach and Cheese Pizza
- 1 lb pizza dough, at room temperature
- 1 bunch spinach, stemmed and washed well
- 1 garlic clove, minced
- 1 tablespoon olive oil, plus extra for the pizza pan
- Half of a medium onion sliced
- 8 oz mozzarella cheese, sliced
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
Preheat the oven to 450 degrees F. Oil a pizza pan.
Heat the 1 tablespoon of olive oil in a medium skillet and add the garlic and onions. Cook until the onion is tender. Add the spinach and cook just until it wilts.
Season with salt and pepper. Set the skillet aside.
Press the pizza dough to the edges of the pan.
Top the dough with the sliced mozzarella and spread the ricotta over the mozzarella. Distribute the spinach mixture evenly over the ricotta and sprinkle with feta.
Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes before slicing.
Fall is here and comfort foods are perfect for dinner. This meal is high on the list of favorites in my family. Years ago, I got the idea of combining potatoes with greens for more nutrition and who would have thought the children loved mashed potatoes prepared this way.
Tip: set aside one cup of the diced cooked potatoes and one cup of the roasted carrots to use in a beef pot pie later in the week. There is plenty of braised steak for leftovers.
- 2 pounds sirloin or round steak
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried Italian seasoning
- Olive oil
- 2 cups beef broth
- 1 large or 2 medium onions, sliced
- 1 small garlic clove, minced
- 2 tablespoons Worcestershire sauce
- 1 cup sliced mushrooms
Combine the flour, salt, pepper and Italian seasoning in a shallow bowl.
Cut the steak into serving-size portions about 1/4 inch thick. Press the flour into the steak pieces with your hand. Reserve any flour that is left.
In a large heavy skillet over medium heat, heat enough olive oil to cover the bottom of the skillet.
Brown the steak pieces thoroughly on all sides and set aside the browned pieces on a plate.
Add the garlic, onions and mushrooms to the same skillet and saute for about 5 minutes, or until the onions are tender. Stir in any remaining flour and mix until thoroughly absorbed.
Add the beef broth and Worcestershire sauce. Return the browned steak to the skillet. Bring the mixture to a boil. Reduce the heat to low and cover the skillet.
Simmer on low heat for about 1 1/2 hours or until the meat is very tender. Taste and add salt and pepper if needed. Transfer to a serving bowl.
Mashed Potatoes With Spinach or Kale
- 2 1/2 pounds russet potatoes, scrubbed and peeled
- 1 large garlic clove
- 1 pound (1 large bunch) spinach or kale
- 1 cup milk
- Freshly ground pepper
- 2 tablespoons extra virgin olive oil
Cover the potatoes with water in a saucepan. Add the garlic clove and 1/2 teaspoon of salt.
Bring to a boil. Reduce the heat to medium, cover the pan partially and cook the potatoes until very tender, about 30 minutes.
Drain off the water, return the potatoes and garlic to the pan, cover tightly and let steam over very low heat for another 2 to 3 minutes.
Remove the pan from the heat and mash the potatoes with a potato masher or a food mill. Add the olive oil.
While the potatoes are cooking bring a large pot of generously salted water to a boil and add the spinach or kale.
Cook the spinach for 4 minutes, kale for 6 minutes (after the water returns to the boil), until the leaves are tender but still bright green. Drain and squeeze out the excess water. Chop fine.
Set the pan with the potatoes over low heat. Stir the chopped spinach into the hot mashed potatoes, add the milk and gently stir. Add salt to taste and freshly ground pepper. Serve hot.
- 1 pound carrots, trimmed and scrubbed
- 1 tablespoon extra-virgin olive oil, plus extra for serving
- 1 teaspoon (packed) finely grated orange peel
- Sea salt
Preheat oven to 400°F. Arrange carrots in single layer in a baking dish. Add 2 tablespoons olive oil and orange peel; sprinkle with salt and pepper and toss.
Cover the dish tightly with foil. Roast until crisp-tender, about 25 minutes. Transfer carrots and any juices to a serving platter. Drizzle lightly with additional olive oil. Sprinkle with sea salt.
- 2 cups unbleached self-rising flour
- 1/4 cup cold unsalted butter (cut into small pieces)
- 3/4 cup (6 ounces) cold milk or buttermilk
Preheat the oven to 425°F.
Place the flour in a bowl. Work in the butter just until crumbs are the size of large peas.
Add the milk and stir until the mixture holds together and leaves the sides of the bowl.
Scoop the dough onto a well-floured surface and fold it over on itself several times, using more flour if needed to prevent sticking.
Roll or pat the dough into an 8 inch rectangle about ½ inch thick.
Cut biscuits with a sharp knife into 2 inch squares.
Place the biscuits on a parchment lined baking sheet, leaving about 1 inch between them.
Bake the biscuits for 10 to 14 minutes or until they’re a light golden brown.
Remove them from the oven and serve hot.