America is a land of many cultures. Our ancestors came from around the world to settle here and that is what makes our country so unique and diversified. This diversity is also obvious in our food and I feel it is so important to preserve those recipes. It was one of the reasons I started my blog seven years ago because I had hoped to preserve my family’s Italian recipes for those who came after me.
Growing up in NJ, I took for granted the pizzeria downtown for Friday night dinner, the bagel shop for Sunday breakfast and the taco stand for a quick lunch. In just about any city in America, it is relatively easy to find: Lebanese, African, Ethiopian, Chinese, Mexican, Greek, Indian, French, Japanese, Italian, Polish, Korean, Vietnamese, Jamaican, etc. food. Each wave of immigrants has brought a new level of food identity and traditions to our country.
Some of my past series have described the individual uniqueness of the regions of Italy, the food of America’s many Little Italies and the cuisines of the Mediterranean. In my new series, I want to celebrate the cuisine of the many cultures represented in America by preparing the dishes and sharing the recipes with you.
| Rank | Ancestry or race | Population | Percent of total population |
| 1 | German | 46,403,053 | 14.7% |
| 2 | Black or African American (non-Hispanic) | 38,785,726 | 12.3% |
| 3 | Mexican (of any race) | 34,640,287 | 10.9% |
| 4 | Irish | 33,526,444 | 10.6% |
| 5 | English | 24,787,018 | 7.8% |
| 6 | American | 22,746,991 | 7.2% |
| 7 | Italian | 17,285,619 | 5.5% |
| 8 | Polish | 9,385,766 | 3.0% |
| 9 | French | 8,272,538 | 2.6% |
| 10 | Scottish | 5,409,343 | 1.7% |
| 11 | Puerto Rican (of any race) | 5,174,554 | 1.6% |
| 12 | Norwegian | 4,445,030 | 1.4% |
| 13 | Dutch | 4,289,116 | 1.4% |
| 14 | Swedish | 3,933,024 | 1.2% |
| 15 | Chinese | 3,852,099 | 1.2% |
| 16 | Asian Indian | 3,303,512 | 1.0% |
| 17 | Scotch-Irish | 3,046,005 | 1.0% |
| 18 | Russian | 2,843,400 | 0.9% |
| 19 | West Indian (non-Hispanic) | 2,824,722 | 0.9% |
| 20 | Filipino | 2,717,844 | 0.9% |
Italian American Pizza
Pizza became most popular in America after soldiers stationed in Italy returned from World War II. During the latter half of the 20th century, pizza became a dish of considerable popularity in the United States. The United States pizza restaurant industry is worth $37 billion and has an organized industry association. However, in my mind homemade makes best.
Easy Overnight Pizza Dough
Makes one 16 inch round pizza. Prepare the dough one day ahead. This process makes the best pizza dough.
Ingredients
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Pizza Sauce
Ingredients
26 oz container strained or finely chopped Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil
Topping
Pizza sauce, recipe above
8 oz mozzarella cheese, sliced
1 cup whole milk ricotta cheese
3 oz sliced pepperoni
Black pepper and oregano for sprinkling on top
Directions
One day before making the pizza:
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 400 degrees F and let the oven heat for 30 minutes.
Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.
Mix the ricotta with ½ teaspoon salt. ¼ teaspoon black pepper, ½ teaspoon garlic powder, and 1 teaspoon dried parsley.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust in the following order: slices of mozzarella cheese, pizza sauce, pepperoni, ricotta cheese dropped by tablespoons, and oregano.
Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.
Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.
Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.
Moroccan Spiced Chicken
Ingredients
1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon
Couscous, recipe below
Directions
Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.
In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.
Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.
Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.
Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.
Couscous
Ingredients
1/4 teaspoon salt
1 cup whole wheat couscous
1 tablespoon olive oil
1 ¼ cups no salt added chicken broth
Directions
Bring the chicken broth and salt to a boil in a medium saucepan. Pour in the couscous and the olive oil, give a quick stir, cover and turn off the heat. Let sit for 5 minutes. Fluff with a fork to break up any lump and serve.
Cucumber Salad
Ingredients
1 English cucumber, sliced thin
1 scallion, finely chopped
1 garlic clove, minced
1/3 cup plain whole milk Greek yogurt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill weed.
Directions
Combine all the ingredients in a serving bowl. Mix well, cover the dish and refrigerate several hours before serving.
I am reposting this page because the post I published Friday was marked as against “community standards” on FB. I don’t know how recipes can be marked as against community standards. So I am trying this again.
Grilled Chicken Tenders
Ingredients
1 lb chicken tenders
Marinade
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Combine the marinade ingredients in a plastic ziplock bag. Place the chicken tenders in the bag. Seal the bag and shake to coat the meat really well, Place the bag in the refrigerator to marinate for several hours.
Preheat a stovetop grill pan to medium-high heat. You may also use a broiler. Grill the tenders, turning them every 2-3 minutes until the meat is cooked through, about 10 minutes.
Stuffed Zucchini
For 2 servings
1 medium zucchini, halved lengthwise
1 tablespoon olive oil
1 small garlic clove, minced
2 tablespoons finely chopped scallion
1/2 cup frozen spinach, defrosted, drained, and chopped
1/4 teaspoon dried oregano
1/2 cup ricotta cheese
1/4 cup shredded mozzarella
1/4 cup crumbled feta cheese
Kosher salt and freshly ground black pepper to taste
Directions
Preheat oven to 350°F. Oil a baking dish large enough to fit the zucchini.
Using a serrated spoon, remove the fleshy centers of each zucchini half. Lightly salt the zucchini shells.
In a small skillet heat the oil and cook the chopped zucchini flesh, garlic, and scallion until soft. Add the drained spinach, salt, and pepper to taste and the oregano. Cook until the spinach is tender about 2 minutes. Remove the pan from the heat to cool.
Add the ricotta cheese, mozzarella, and feta cheese. Stir well. Scoop the spinach mixture into the zucchini shells and place in the baking dish.
Place in the oven to bake, 35 to 40 minutes, or until zucchini is tender. Let cool slightly and serve.
Tomato Salad
2-3 servings
Ingredients
1/2 cup diced red onion
1 1/2 pounds ripe red tomatoes, cut into wedges
Shredded fresh basil leaves
1/2 teaspoon salt, divided
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
Directions
For the dressing, in a small bowl whisk together the mustard, vinegar, pepper, and 1/4 teaspoon salt. Gradually whisk in the olive oil.
Place the onion, tomatoes and remaining ¼ teaspoon salt in a salad serving bowl. Toss with the salad dressing. Cover and chill at least 30 minutes or up to 24 hours, stirring occasionally.
The pronunciation is PAH-nay and the name indicates cutlets that are breaded and fried. The term “panne” comes from the French word for bread, “pain” and/or the Spanish term “pan” for the same. This is a common recipe made in New Orleans cuisine and served with a Creole Sauce. The sauce definitely elevates these simple cutlets. I used turkey cutlets in today’s recipe but any cutlet works well. Serve the cutlets New Orleans style with cooked greens and rice on the side.
If you are following a low carb or gluten-free diet use arrowroot powder for the flour and low carb or gluten-free bread for the crumbs.
Creole Sauce
2 tablespoons butter
1/2 medium onion, chopped
1/2 medium bell pepper, chopped
1 rib celery, chopped
1 chopped garlic clove
1 large ripe tomato, seeds removed, diced
1 cup chicken stock
3 green onions, sliced
1 bay leaf
1 small sprig fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Cutlets
4 cutlets, pounded thin (chicken, veal, pork or turkey)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon salt-free Creole seasoning (store-bought or homemade, recipe below)
1 egg, beaten
3/4 cup freshly grated bread crumbs
Olive oil
Fresh parsley, chopped
Directions
For the Creole Sauce
Heat butter in a heavy saucepan and sauté the onions, bell pepper, celery, and garlic until just tender, but not browned–about five minutes.
Add the fresh tomatoes to the pot, along with the chicken stock. Bring to a light boil.
Add all the remaining sauce ingredients and cook over medium heat for five minutes.
Lower to a simmer and cook until the sauce becomes very thick. Adjust salt and pepper seasoning if needed, and keep warm until time to serve.
For the cutlets
Tip – I like to prepare the cutlets earlier in the day and refrigerate them uncovered until ready to cook because the breading stays in place better when frying.
Pound the cutlets between two pieces of waxed paper (or inside a large food-storage bag) until they are evenly thick and about twice their original size.
Mix the salt and Creole seasoning into the flour, and lightly coat the cutlets.
Place the cutlets in the beaten egg and then dredge in the bread crumbs.
Heat a coating of oil in a heavy skillet over medium-high and cook the cutlets for about a minute and a half per side, or until the exterior is golden brown. Remove and drain on paper towels.
Spoon about 1/4 cup of the Creole sauce on each cutlet and serve garnished with chopped parsley.
Creole Seasoning
Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
2 tablespoons black pepper
1/2 tablespoon cayenne pepper
4 tablespoons paprika
Directions
Combine all the ingredients in a bowl or jar and stir so that all the ingredients are thoroughly mixed. Store in an airtight container or zip lock bag.
Sicilian Style Swordfish
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other ingredients from the Mediterranean region, such as capers, lemon, eggplant, mint and bell peppers.
2 servings
Ingredients
2 swordfish steaks, about 6 oz each and 1/2-inch thick
1 clove garlic, sliced
1 tablespoon capers, drained
1/4 cup parsley, chopped
1 tablespoon chopped fresh oregano
1 lemon, cut in half
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Directions
Cut one lemon half into thin slices and set aside. Juice the other half and set aside.
In a medium skillet with a lid, brown the garlic in oil, then remove it and add the fish, lemon slices and capers.
Season with salt, parsley, and oregano. Turn the fish over.
Drizzle the lemon juice over and finish cooking with the lid on for about 2 minutes more.
Baked Eggplant Slices
3-4 servings
Ingredients
1 eggplant, peeled and sliced into 1/2-inch-thick rounds
2-3 plum tomatoes, sliced thin
Extra virgin olive oil
1/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano and
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2/3 cup grated Parmesan cheese
Salt
Directions
Place the eggplant slices and tomato slices on paper towels and sprinkle both sides of the vegetables with salt. Let rest for 20 minutes. Rinse the eggplant with cool water and blot dry with paper towels. Blot the tomato slices with a paper towel also.
Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil and brush the foil with olive oil.
Mix the cheese with the oregano, basil, red pepper flakes and garlic powder in a small bowl.
Arrange eggplant slices on the prepared baking sheet and drizzle with olive oil.
Sprinkle each slice with half the cheese mixture. Top with tomato slices and sprinkle the remaining cheese mixture on top.
Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. For a crispy top, place the pan under the broiler for 5-10 minutes.
Asparagus Gratin
Servings 4
Ingredients
1 bunch asparagus, small/medium thickness, trimmed and cut diagonally into 1 1/2-inch pieces
1 finely chopped shallot
1 garlic clove minced
1/2 cup heavy whipping cream
1/2 teaspoon dried basil
Salt and black pepper to taste
1 cup shredded mozzarella cheese
Directions
Preheat the oven to 400 degrees F and lightly grease a 1.5 to 2 quart or an 8×8 baking pan.
Place asparagus in the baking dish and spread them evenly.
In a small mixing bowl, whisk together heavy cream, shallots, garlic, salt and pepper to taste.
Pour cream mixture all over the asparagus.
Sprinkle mozzarella cheese over the top.
Bake for 25-30 minutes until the asparagus are tender and the top of the gratin is golden brown.
Grilled Lamb Chops
2 servings
Ingredients
4 loin lamb chops, about 1 ¼ lb total
Lemon wedges
Marinade
2 tablespoons olive oil
1 tablespoon lemon juice
2 large garlic cloves, sliced
1 teaspoon Greek seasoning store-bought (or combine equal parts of coarse salt, Turkish oregano, garlic, dried lemon zest, black pepper, and marjoram and use 1 teaspoon in this recipe)
Directions
Place the lamb chops in a medium ziplock bag with the marinade ingredients. Seal the bag, shake and store the bag in the refrigerator for several hours before grilling.
To grill the lamb chops:
Preheat an outdoor or stovetop grill. Oil the grill.
Remove the chops from the marinade and grill them over medium-high heat, turning once, until medium-rare, about 3 minutes on each side.
Transfer the chops to a serving platter and let rest for 5 minutes. Serve with lemon wedges, the Greek Salad, Tzatziki, and grilled pita.
Greek Vegetable Salad
2 servings
Ingredients
1 medium cucumber, peeled, seeded and cut in large dice
1 large tomato, seeded and cut in large dice
4 -5 pepperoncini, seeded and cut in large dice
1/4 of a red onion, cut in large dice
12 Greek olives
1/3 cup crumbled feta cheese
Dressing
1/3 cup olive oil
3 tablespoons wine vinegar
1 teaspoon salt
1 teaspoon dried oregano or Greek seasoning
1/2 teaspoon honey
Directions
In a serving bowl, combine the cucumber, tomato, pepperoncini, onions, olives, and feta cheese. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salad and toss to coat. Serve with a slotted spoon.
Tzatziki Sauce
Makes 1 cup
Ingredients
1 cucumber, peeled, seeded and grated
1/2 teaspoon salt, divided
1 scallion, minced
1/2 cup plain whole milk Greek yogurt
1 tablespoon lemon juice
2 cloves garlic grated
1/4 teaspoon freshly cracked black pepper
1 tablespoon fresh dill finely chopped
1/2 teaspoon za’atar or dried oregano
Directions
Place the grated cucumber in a fine-mesh sieve and sprinkle with ¼ teaspoon salt and drain for about 30 minutes.
In a mixing bowl, combine yogurt, lemon juice, garlic, black pepper, ¼ teaspoon salt, parsley, and oregano or za’atar and stir to combine.
Add the cucumber to the yogurt mixture and stir to combine.
Cover and refrigerate for about an hour before serving to allow the flavors to develop.
Grilled Pita Bread
A very good tasting low carb mini pita (4g net carbs) is made by Joseph’s Middle East Bakery
2 servings
Ingredients
2 small (mini) pita bread
Olive oil
Za’atar
Directions
Lightly brush both sides of each pita with olive oil. Sprinkle with a little za’atar. Place on the grill for 1 minute, turn them over and grill for 1 minute more. Serve with the Tzatziki Sauce.
Cacciatore means “hunter” in Italian. In cuisine, alla cacciatora refers to a type of stew prepared “hunter-style” with onions, herbs, bell peppers, and sometimes wine. It is named in honor of the hunter’s wife—who, all over northern Italy, might traditionally cook the dish on the eve of the hunt. In Italy hunter’s stew was made with rabbit or other wild game, not chicken, sometime during the Renaissance period. This stew dish was simple but delicious and was likely developed to satisfy the appetites of hunters who may have been on the track of a larger animal or herd of animals for several days, and who needed a tasty, filling stew that could easily be cooked outdoors to keep them going. The spices used, such as parsley and oregano, would have also been readily available. Contrary to popular belief, Cacciatore did not originally contain tomatoes or tomato sauce, as tomatoes were brought to Italy from the New World later than it would have been made for the first time. When the Italian immigrants came to America, they brought with them their traditional recipes but needed to adapt them to the ingredients available in America.
In true Italian fashion, there are probably more than a thousand recipes for this dish and here is mine.
Chicken Cacciatore
Ingredients
4 lbs chicken cut up or use all thighs, skin removed
8 oz Italian pork sausage, casings removed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried Italian seasoning
3 tablespoons extra-virgin olive oil (divided)
1 large onion, diced (about 1-1/2 cups)
1 large carrot, peeled and diced (about 3/4 cups)
1 large bell pepper, seeded and diced (about 1-1/2 cups)
1 large clove garlic, finely chopped
1 (26-oz.) container finely chopped Italian tomatoes
Directions
Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with the salt, pepper and Italian seasoning.
Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon oil and brown the remainder of the chicken. Remove and place with the first batch of chicken.
Add the sausage to the pan and brown completely, crumbling the meat as you stir.
Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more, until fragrant.
Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.
To prepare ahead.
Remove the pot from the heat and cool. Remove chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. cover with foil and refrigerate overnight.
The next day, heat the oven to 350 degrees F and reheat the chicken covered for one hour.
