Homemade Italian Beef

Homemade Italian Beef -

Ingredients:

 3 pounds beef chuck roast
 3 (1 ounce) packages dry Italian salad dressing mix
 1 cup water
 1 (16 ounce) jar pepperoncini peppers
 8 hamburger buns, split

Directions:

Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Slow Cooker Italian Beef for Sandwiches

Slow Cooker Italian Beef for Sandwiches -

This makes a sandwich that is superb and tastes fabulous. Serve on crusty rolls with roasted sweet or hot peppers, if desired.

Ingredients:

 3 cups water
 1 teaspoon salt
 1 teaspoon ground black pepper
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 teaspoon onion salt
 1 teaspoon dried parsley
 1 teaspoon garlic powder
 1 bay leaf
 1 (.7 ounce) package dry Italian-style salad dressing mix
 1 (5 pound) rump roast

Directions:

Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
Place roast in slow cooker, and pour salad dressing mixture over the meat.
Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Manicotti Alla Romana

Manicotti Alla Romana -

This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. It's a bit of work but well worth the effort.

Ingredients:

 2 tablespoons olive oil
 1/2 cup chopped onion
 6 cloves garlic, finely chopped
 1 pound ground beef
 salt to taste
 1 (10 ounce) package frozen chopped spinach, thawed and drained
 1 (12 ounce) package manicotti shells
 2 cups ricotta cheese
 2 eggs, beaten
 3 cups spaghetti sauce, divided
 2 tablespoons butter
 2 tablespoons all-purpose flour
 2 tablespoons chicken bouillon granules
 2 cups half-and-half
 1/4 cup chopped fresh parsley
 1 tablespoon chopped fresh basil
 1/2 cup grated Parmesan cheese

Directions:

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
Preheat oven to 350 degrees F (175 degrees C).
Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Cheesy Italian Tortellini

Cheesy Italian Tortellini -

This easy cheesy slow cooker dish is my favorite. Make it once and I bet you'll make it once a month from now on.

Ingredients:

 1/2 pound ground beef
 1/2 pound Italian sausage, casings removed
 1 (16 ounce) jar marinara sauce
 1 (4.5 ounce) can sliced mushrooms
 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
 1 (9 ounce) package refrigerated or fresh cheese tortellini
 1 cup shredded mozzarella cheese
 1/2 cup shredded Cheddar cheese

Directions:

Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Best Ever Slow Cooker Italian Beef Roast

Best Ever Slow Cooker Italian Beef Roast -

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Ingredients:

 1 (3 pound) beef chuck roast
 1 onion, quartered
 1 (10.5 ounce) can beef broth
 1 (1 ounce) packet dry au jus mix
 1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper

Directions:

Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Veal Marsala

Veal Marsala -

This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.

Ingredients:

 2 pounds veal cutlets
 1/4 cup all-purpose flour
 1/2 teaspoon seasoning salt
 1/2 cup butter
 2 tablespoons olive oil
 3/4 pound fresh mushrooms, quartered
 1/4 cup Marsala wine

Directions:

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.

Easy Stuffed Zucchini

Easy Stuffed Zucchini -

Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!

Ingredients:

 1/2 pound ground beef
 1 large zucchini, ends trimmed
 1/2 cup bread crumbs
 2 cloves garlic, minced
 1 (16 ounce) jar spaghetti sauce
 1/2 (6 ounce) can sliced black olives, drained
 1/2 cup grated Parmesan cheese
 1 cup shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

Steak Pizzaiola

Steak Pizzaiola -

There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like that has been used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.

Ingredients:

 1 pound beef tenderloin steaks, cut into 4 medallions
 salt and pepper to taste
 1 tablespoon olive oil
 1 cup sliced fresh mushrooms
 2 teaspoons butter
 1 pinch salt
 1 cup sliced sweet and hot peppers
 4 cloves garlic, crushed
 1/2 cup white wine
 1/4 teaspoon dried oregano
 1 cup tomato concasse (see footnote for recipe link)
 2 tablespoons chopped fresh oregano
 1 teaspoon balsamic vinegar
 1 pinch red pepper flakes
 1 pinch salt and ground black pepper to taste

Directions:

Season steak medallions with salt and black pepper on both sides.
Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Beef Braciole

Beef Braciole -

This is stuffed, rolled beef that's cooked in a little bit of tomato sauce. It's kind of fun to say bru-ZHOLE. Usually recipes are either rustic or kind of fancy. This recipe is both!

Ingredients:

 2 (8 ounce) beef top sirloin steaks
 1/2 cup bread crumbs
 2 cloves garlic, crushed
 2 tablespoons olive oil
 3 tablespoons chopped raisins
 1/3 cup freshly shredded Parmesan cheese
 1 pinch salt, or to taste
 1 pinch freshly ground black pepper, or to taste
 1 tablespoon chopped fresh oregano
 1 egg
 1 tablespoon olive oil
 1 cup water
 1 pinch red pepper flakes, or to taste
 1 bay leaf
 1 1/2 cups tomato sauce

Directions:

Place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. If a piece of meat breaks off, use it to patch a thinner area.
Place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, Parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
Season steak with salt and pepper; place half the bread crumb stuffing onto the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. Lightly press the stuffing onto the meat and roll the steak up into a tight roll, starting from the stuffed end. Tie 3 to 4 pieces of kitchen string around the roll to hold it together. Trim ends of string. Repeat with remaining steak and stuffing.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. Pour in water and dissolve pan juices and browned bits of food in the water.
Season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. Spread tomato sauce onto rolls. Pan liquid should cover the rolls about halfway up.
Bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. An instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees F (65 degrees C). Remove from pan, transfer to a platter, and let them rest for 10 minutes.
Raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. Slice the rolls crosswise. Serve arranged on a little sauce and drizzle more sauce on top.

Note:
Use any fresh herbs (parsley, basil, oregano, etc.) in this recipe.

Turkey Cutlets With Porcini Mushrooms

Turkey Cutlets With Porcini Mushrooms -

This is such a delicious yet easy dish that combines tender turkey cutlets with meaty, earth flavored porcini mushrooms.

Ingredients:

4 Large Turkey Cutlets Pounded Thin
1/2 Cup All-purpose Flour Seasoned With Salt & Pepper
2 Tablespoons Butter (Divided)
2 Tablespoons Olive Oil
2 Cups Chopped Porcini (Fresh or Frozen - See Note Above)
1 Small Onion, Peeled & Chopped
1 Large Garlic Clove, Peeled And Thinly Sliced
1 1/2 Cups Dry White Wine
Salt & Pepper
3 Tablespoons Fresh Chopped Parsley

Directions:

Dredge the turkey cutlets in the seasoned flour until both sides are lightly coated.
Heat the tablespoon of butter and the olive oil in a heavy frying pan and brown the turkey well on both sides over medium heat, then set aside.
Cook the onion and mushrooms until tender and then add the garlic and cook an additional minute or two.
Add the wine, salt, and pepper and cook until the wine has reduced by half.
Return the turkey to the pan and cook for about 5 minutes until cooked through.
Mix the last tablespoon of butter with a tablespoon of flour and whisk into the sauce to thicken.
Place the turkey cutlets on a platter topped with the chopped parsley.
Serve immediately.

Spinach And Prosciutto Stuffed Turkey Breast

Spinach And Prosciutto Stuffed Turkey Breast -

Stuffed turkey breast with spinach and prosciutto is a great alternative to a whole turkey at Thanksgiving.

Ingredients:

1 (4 Pound) Turkey Breast Boned
Salt & Pepper
1 Package Frozen Spinach, Thawed And Squeezed Dry
1/2 Small Onion, Finely Diced
6 Pieces Thinly Sliced Prosciutto
1/ 2 Cup Grated Parmesan Cheese
6 Tablespoons Olive Oil
Salt & Pepper to Taste
1 Teaspoon Italian Seasoning Mix
1/2 Cup Dry White Wine
1 1/2 Cups Chicken or Turkey Broth
1 Teaspoon Fresh Thyme
2 Tablespoons Flour

Directions:

Heat 2 tablespoons of oil and saute the onions until they are tender, then remove the onions and place in a small bowl.
Add 2 more tablespoons of oil to the pan, and saute the spinach until heated through.
Season with salt and pepper, then add the spinach to the onions, and mix well.
Add the grated cheese and mix.
Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout.
Spread the spinach mixture across the breast, leaving a 1 1/2 inch border all around.
Lay the prosciutto slices over the spinach layer.
Beginning at one end, firmly roll up the turkey breast, and secure well with twine.
Place into a small roasting pan and rub the surface with the remaining oil, and season with Italian seasonings, salt and pepper.
Roast in a preheated 365 degree oven for about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 degrees F. Remove the breast roll from the pan and cover with a tent of foil.
Remove the pan from the oven, and drain off all the excess oil.
Place the pan on your stovetop, and add the white wine, scraping up all the browned bits from the bottom, and cook until it has reduced by half. Remove a few spoonfuls of the broth to a separate cup, and pour the rest into your roasting pan with the fresh thyme, and mix well.
Mix together the flour and remaining broth, and whisk this mixture into your gravy.
Season with salt and pepper and strain through a sieve.
Cut off the twine around the turkey, and slice your into 1/2 inch slices and arrange on a platter.
Serve, offering a little sauce or gravy on the side.

Classic Italian Turkey Meatballs

Classic Italian Turkey Meatballs -

Ingredients:

Meatballs:
1 cup plain breadcrumbs
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/4 cup whole milk, at room temperature
1 tablespoon ketchup, optional
1 tablespoon tomato paste
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, at room temperature
2 cloves garlic, minced
1 small onion, finely chopped
1 pound ground dark turkey meat
1 pound spicy Italian turkey sausage links, casings removed
Extra-virgin olive oil, for drizzling

Sauce:
1/4 cup extra-virgin olive oil
3 large cloves garlic, smashed and peeled
1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
1/2 teaspoon freshly ground black pepper, plus more to season
3/4 cup chopped fresh basil
2 teaspoons finely ground fennel seeds
2 teaspoons dried oregano
Two 28-ounce cans crushed tomatoes
1/2 cup low-sodium chicken broth, optional

Directions:

Preheat the oven to 400 degrees F.
For the meatballs: In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, ketchup if using, tomato paste, salt, pepper, eggs, garlic and onions. Using a wooden spoon, stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.
Using a 1-ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.
For the tomato sauce: Heat the olive oil in a large deep skillet with 2-inch-high sides over medium-high heat. Add the garlic, onions, salt and pepper. Cook for 5 to 6 minutes. Add 1/2 cup of the basil, the fennel, oregano and crushed tomatoes. Bring to a simmer. Cook over medium heat until the sauce thickens slightly, stirring occasionally, 15 to 20 minutes. Stir in the remaining 1/4 cup basil. Adjust the seasoning with more salt and pepper if desired.
Add the meatballs to the tomato sauce and simmer until the meatballs are heated through, about 10 minutes. Thin the sauce with chicken stock, 1/4 cup at a time, if needed.
Serve with grated Parmesan alongside.

Incredible Italian Turkey Meatloaf

Incredible Italian Turkey Meatloaf -

It is a turkey meatloaf with an Italian touch.

Ingredients:

 1 pound mild Italian turkey sausage, casings removed
 1 pound ground turkey
 2 eggs, beaten
 1 1/2 cups rolled oats
 1/2 cup chopped onion
 1/2 cup milk
 1 tablespoon Worcestershire sauce
 1 teaspoon Italian-style seasoning
 1/2 teaspoon garlic powder
 1/2 teaspoon salt
 2 cups spaghetti sauce
 5 dashes hot pepper sauce
 1 tablespoon Worcestershire sauce
 1/2 teaspoon liquid smoke flavoring

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground turkey, sausage, eggs, oats, onion and milk. Season with 1 tablespoon Worcestershire sauce, Italian seasoning, garlic powder and salt. Mix well and form into a loaf. Place into a 9x13 inch baking dish.
In a separate small bowl, mix together the spaghetti sauce, hot sauce, 1 tablespoon Worcestershire sauce and liquid smoke. Smooth over the entire meatloaf.
Bake in preheated oven for 50 to 60 minutes.

Quick Bean and Turkey Italian Meatballs

Quick Bean and Turkey Italian Meatballs -

This is a lighter version of Italian meatballs that go well with pasta. Serve with spaghetti and sauce or any other pasta.

Ingredients:

 1 (15 ounce) can butter beans, rinsed and drained
 1 1/4 pounds extra-lean ground turkey breast
 1 egg white, beaten
 1 teaspoon onion powder
 1/2 teaspoon garlic powder
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 1/2 cup Italian bread crumbs
 1 tablespoon olive oil

Directions:

Mash butter beans in a large mixing bowl. Add ground turkey, egg white, onion powder, garlic powder, salt, and pepper; stir until evenly mixed. Fold bread crumbs into mixture evenly.
Form the mixture into 1-inch meatballs.
Heat oil in a skillet over medium heat.
Cook meatballs in hot oil until browned on all sides, 5 to 7 minutes. Cover the skillet and continue cooking until meatballs are no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Turkey Tetrazzini Deluxe

Turkey Tetrazzini Deluxe -

Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too.

Ingredients:

 1 (16 ounce) package linguine pasta
 1/2 cup butter
 3 cups sliced fresh mushrooms
 1 cup minced onion
 1 cup minced green bell pepper
 2 (10.75 ounce) cans condensed cream of mushroom soup
 2 cups chicken broth
 2 cups shredded sharp Cheddar cheese
 1 (10 ounce) package frozen green peas
 1/2 cup cooking sherry
 1 teaspoon Worcestershire sauce
 1 teaspoon salt
 1/4 teaspoon ground black pepper
 4 cups chopped cooked chicken breast
 1 cup grated Parmesan cheese
 paprika to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
Preheat oven to 375 degrees F (190 degrees C).
Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
Bake in the preheated oven for 25 to 35 minutes, or until heated through.

Turkey Pinwheel

Turkey Pinwheel -

Italian turkey meat loaf with a surprise spinach filling!

Ingredients:

 1 1/4 pounds ground turkey
 3/4 cup soft bread crumbs
 1 egg
 1 teaspoon salt
 1/3 teaspoon ground black pepper
 1 (10 ounce) package frozen chopped spinach, thawed and drained
 3/4 cup shredded Italian cheese blend
 1 teaspoon Italian seasoning
 1/8 teaspoon garlic powder
 1/4 teaspoon salt
 3 tablespoons ketchup
 1/4 cup shredded Italian cheese blend
 1/2 teaspoon Italian seasoning, or to taste (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place a rack into a broiler pan.
Mix together the ground turkey, bread crumbs, egg, 1 teaspoon of salt, and black pepper in a bowl; pat the mixture out onto the prepared baking sheet in a rectangle 10 by 14 inches.
In a bowl, place the spinach, 3/4 cup of Italian cheese, 1 teaspoon Italian seasoning, garlic powder, and 1/4 teaspoon of salt. Lightly combine, and spread the spinach mixture over the meat, leaving a 3/4-inch margin. Pick up one edge of the parchment paper, and roll the edge over, starting with the short end. Continue to roll, pulling back the parchment paper as you go, until the meat is a firm roll. Press seam down, and lay the roll seam-side down into the rack over the roasting pan.
Bake in the preheated oven until the roll is cooked through and the juices run clear, about 50 minutes. An instant-read thermometer, inserted into the center of the roll, should read 160 degrees F (70 degrees C).
Pull the roasting pan from the oven, and spread roll with ketchup; sprinkle with 1/4 cup of Italian cheese blend and 1/2 teaspoon of Italian seasoning. Return to oven, and bake until the cheese has melted, about 10 more minutes.

Braciole

Braciole -

These beef and pork rollups are made with a filling of salami, hard-boiled eggs, garlic, parsley, and cheese. Use your judgment on the amounts of parsley, garlic and grated cheese--you want to flavor them, but not overpower with one particular flavor. The amounts of ingredients always vary according to the size of the braciola meat.

Ingredients:

 2 (6 ounce) boneless pork cutlets, about 1/2-inch thick
 2 (6 ounce) top round beef cutlets
 8 ounces Genoa salami, thinly sliced
 6 hard-cooked eggs, sliced
 Italian flat leaf parsley, chopped
 4 cloves garlic, minced
 1 cup Pecorino Romano cheese (such as Locatelli®), grated
 kitchen twine
 1 tablespoon extra-virgin olive oil
 6 cups spaghetti sauce, or as desired

Directions:

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8 inch (1/3 cm). Pound beef to the same thickness.
Lay the meats out on a work surface with the short side facing you and top them with layers of salami, eggs, parsley, minced garlic, and Pecorino Romano cheese.
Roll up the meats to form short, fat rolls with a lot of stuffing; secure them with twine. Roll them tightly to prevent the stuffing from escaping. Refrigerate until your pasta sauce is simmering and you're ready to brown the meat.
Heat olive oil in a skillet over medium-high heat. Pan-fry the rolls on each side until brown, about 5 minutes per side. (Cook the braciole in batches if they won't all fit in the skillet.)
Bring spaghetti sauce to a simmer over low heat and cook braciole in the sauce until tender, about 2 hours.

Note:
The cooking time is an approximation. If you like, try using roasted garlic with the filling. It's not the traditional family way, but it's always good to try different things with cooking.

Italian Breaded Pork Chops

Italian Breaded Pork Chops -

For this recipe if you do not have an oven-proof skillet, you may cook the chops on the stove at medium-low.

Ingredients:

 3 eggs, lightly beaten
 3 tablespoons milk
 1 1/2 cups Italian seasoned bread crumbs
 1/2 cup grated Parmesan cheese
 2 tablespoons dried parsley
 2 tablespoons olive oil
 4 cloves garlic, peeled and chopped
 4 pork chops

Directions:

Preheat oven to 325 degrees F (160 degrees C).
In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Sausage, Peppers, Onions, and Potato Bake

Sausage, Peppers, Onions, and Potato Bake -

This is an Italian comfort food classic!

Ingredients:

 2 teaspoons olive oil
 2 pounds Italian sausage links, cut into 2-inch pieces
 1/4 cup olive oil
 4 large potatoes, peeled and thickly sliced
 2 large green bell peppers, seeded and cut into wedges
 2 large red bell peppers, seeded and cut into wedges
 3 large onions, cut into wedges
 1/2 cup white wine
 1/2 cup chicken stock
 1 teaspoon Italian seasoning
 salt and pepper to taste

Directions:

Preheat oven to 400 degrees F (200 degrees C).
Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

Slow Cooker Pork Cacciatore

Slow Cooker Pork Cacciatore -

This American-Italian term refers to food prepared 'hunter-style,' with mushrooms, onions, tomatoes, various herbs, and sometimes wine. Adding cheese made it something special.

Ingredients:

 2 tablespoons olive oil
 1 onion, sliced
 4 boneless pork chops
 1 (28 ounce) jar pasta sauce
 1 (28 ounce) can diced tomatoes
 1 green bell pepper, seeded and sliced into strips
 1 (8 ounce) package fresh mushrooms, sliced
 2 large cloves garlic, minced
 1 teaspoon Italian seasoning
 1/2 teaspoon dried basil
 1/2 cup dry white wine
 4 slices mozzarella cheese

Directions:

In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.

Spicy Italian Pork Cutlets

Spicy Italian Pork Cutlets -

A delicious garlic and fresh tomato sauce covers tender pork cutlets. Serve with crusty bread, a leafy salad, and maybe a side of buttered pasta with a little of the sauce on top. Terrific and fast.

Ingredients:

 1/4 cup extra virgin olive oil, divided
 4 boneless pork chops, pounded to 1/4 inch thick
 salt and pepper to taste
 4 cloves garlic, thinly sliced
 1 large tomato, diced
 1/3 cup chicken broth
 1/4 cup dry white wine
 3 tablespoons minced fresh parsley
 1/4 teaspoon red pepper flakes

Directions:

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper, and quickly sear on both sides. Remove from heat, and set aside.
Heat the remaining olive oil in the skillet over medium-high heat, and saute the garlic about 30 seconds. Mix in the tomato, chicken broth, wine, parsley, and red pepper flakes. Cook and stir until thickened, about 2 minutes.
Return the pork chops to the skillet, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C). Serve pork with the tomato and broth mixture from the skillet.

Ham and Fresh Basil Pinwheels

Ham and Fresh Basil Pinwheels -

Filled tortilla rolls, sliced into mini-sandwiches make wonderful party food. Its an herbal, cheesy, veggie, hammy delight!

Ingredients:

 6 (10 inch) flour tortillas
 1 (8 ounce) package cream cheese, softened
 12 slices ham
 4 ounces fresh basil
 1 cup sun-dried tomatoes
 12 leaves red leaf lettuce - rinsed

Directions:

Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over.
Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill.
Slice each roll into four evenly sized sandwiches, and serve as soon as possible.

Vodka Rigatoni

Vodka Rigatoni -

Rigatoni with a tomato cream sauce. Can be frozen.

Ingredients:

 1/4 pound chopped prosciutto
 2 cups heavy cream
 1 (28 ounce) can crushed tomatoes
 1 fluid ounce vodka
 1 (7 ounce) jar roasted red peppers
 2 tablespoons chopped fresh parsley
 2 teaspoons garlic powder
 1 1/2 teaspoons white sugar
 1 teaspoon salt
 1/4 teaspoon ground black pepper
 1/8 teaspoon crushed red pepper flakes (optional)
 1 cup grated Parmesan cheese
 1 pound rigatoni pasta
 1/4 cup green peas

Directions:

Drain roasted peppers, reserving a small amount of the liquid. Cut peppers into strips.
Combine prosciutto, cream, crushed tomatoes, vodka, roasted peppers with reserved liquid, parsley, garlic powder, sugar, salt and black pepper, and crushed red pepper in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce comes to a boil. Reduce heat, and simmer for 30 minutes.
Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
Stir cheese into the sauce. Stir sauce into rigatoni and top with peas.

Italian Style Sausage

Italian Style Sausage -

It's ground pork with all fixings to make a simple sausage you can prepare at home.

Ingredients:

 1 teaspoon ground black pepper
 1 teaspoon dried parsley
 1 teaspoon Italian-style seasoning
 1/2 teaspoon garlic powder
 1/8 teaspoon crushed red pepper flakes
 3/4 teaspoon crushed anise seeds
 1/2 teaspoon paprika
 1/2 teaspoon dried minced onion
 2 teaspoons salt
 2 pounds ground pork

Directions:

In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

Italian Country Style Ribs

Italian Country Style Ribs -

This recipe is easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.

Ingredients:

 3 pounds country style pork ribs
 1 (32 ounce) jar spaghetti sauce
 1/2 cup water
 2 tablespoons olive oil

Directions:

Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

Italian Pork Gravy

Italian Pork Gravy -

This recipe is a homemade spaghetti meat sauce that has been passed down to 4 generations of Sicilians. The recipe has been altered by each person to fit personal preference and taste. Fresh tomatoes can be put in the place of the puree but not recommended, due to the high acidity of the fresh tomatoes.

Ingredients:

 2 tablespoons extra virgin olive oil
 1 large yellow onion, diced
 1 clove garlic, minced
 4 pounds pork shoulder roast
 1/2 cup white wine
 3 cups water
 2 teaspoons dried oregano
 2 teaspoons dried parsley
 1 teaspoon dried thyme
 1 teaspoon dried rosemary
 3 tablespoons garlic powder
 1 teaspoon salt
 1 teaspoon black pepper
 2 (28 ounce) cans tomato puree
 6 cups water
 1/4 cup white sugar

Directions:

Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

Italian Pork Tenderloin

Italian Pork Tenderloin -

Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.

Ingredients:

 2 tablespoons olive oil
 1/4 cup chopped prosciutto
 2 tablespoons chopped fresh sage
 2 tablespoons chopped fresh parsley
 2 tablespoons chopped oil-packed sun-dried tomatoes
 1/4 cup chopped onion
 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
 1/2 cup chicken broth
 1/2 cup heavy cream
 1/4 teaspoon salt
 1/2 teaspoon ground black pepper

Directions:

Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

Braised Pork Ragu

Braised Pork Ragu -

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Ingredients:

 2 pounds pork shoulder roast, cut into cubes
 1 teaspoon dried rosemary leaves, crumbled
 1 teaspoon dried thyme leaves
 1 teaspoon ground black pepper
 1/2 teaspoon salt
 2 tablespoons olive oil
 1 onion, diced
 1 carrot, peeled and diced
 2 cloves garlic, minced
 1/2 cup dry red wine
 1 (28 ounce) can diced tomatoes
 1 cup chicken stock

Directions:

Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Porchetta

Porchetta -

We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Ingredients:

 1 (2 1/2 pound) boneless pork shoulder blade roast
 olive oil
 1 tablespoon kosher salt, divided
 1 tablespoon freshly ground black pepper
 2 tablespoons chopped fresh sage leaves
 2 tablespoons chopped fresh rosemary
 1 orange, zested
 6 cloves garlic, minced
 2 teaspoons fennel seeds, lightly crushed
 2 teaspoons olive oil

Vinegar sauce:
 1/2 anchovy fillet
 1 teaspoon red pepper flakes, or to taste
 1/4 cup white wine vinegar
 1/4 cup chopped Italian parsley

Directions:

Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Notes:
Make a thin sauce from the pan drippings from the roast by adding a splash of water and stirring to dissolve the browned bits of food in the bottom of the baking dish. Dip crusty ciabatta rolls into the juices before assembling sandwiches.
To make sandwiches, pile thin slices of roast pork onto toasted and dipped ciabatta rolls with arugula and a drizzle of vinegar sauce.

Italian Lemon Butter Chicken

Italian Lemon Butter Chicken -

This dish is delicious and easier to make than it looks.

Ingredients:

Lemon Butter Sauce:
 1/4 cup white wine
 5 tablespoons fresh lemon juice
 5 tablespoons heavy cream
 1 cup butter, chilled
 salt and pepper to taste

Chicken and Pasta:
 1/2 pound dry farfalle (bow tie) pasta
 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
 1 tablespoon olive oil
 1 tablespoon butter
 1/4 cup all-purpose flour
 salt and pepper to taste
 4 ounces bacon
 6 ounces mushrooms, sliced
 6 ounces artichoke hearts, drained and halved
 2 teaspoons capers, drained
 chopped fresh parsley for garnish

Directions:

To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.

Chicken Scallopini

Chicken Scallopini -

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Ingredients:

 1 clove garlic, pressed
 1/4 cup butter, softened
 2 skinless, boneless chicken breast halves
 1/2 cup all-purpose flour
 salt and ground black pepper to taste
 4 ounces sliced mushrooms
 20 capers, or to taste
 2 tablespoons lemon juice
 1/4 cup white wine
 2 tablespoons chicken-flavored demi-glace, or to taste
 1 teaspoon chopped fresh parsley, or to taste
 2 lemon slices

Directions:

In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm.
Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce.
Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Note:
If you need to make this for a large party, cook the chicken as directed but in several small batches, and reserve the butter and flour from cooking each batch until you are ready to make the sauce for all.

Chicken Rollatini

Chicken Rollatini -

Much like Chicken Saltimbocca, this is chicken smothered in parmesan cheese and rolled with mozzarella and prosciutto and baked in white wine.

Ingredients:

 6 skinless, boneless chicken breast halves
 1/2 cup shredded Parmesan cheese
 1 clove garlic, finely chopped
 4 teaspoons butter
 4 ounces thinly sliced prosciutto
 10 ounces sliced whole milk mozzarella cheese
 1/3 cup white wine
 1/4 cup olive oil
 1 pinch black pepper

Directions:

Preheat oven to 325 degrees F (165 degrees C).
Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
In a 9x13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

Chicken Scarpariello

Chicken Scarpariello -

A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.

Ingredients:

 1 1/4 pounds skinless, boneless chicken breast halves
 3 tablespoons all-purpose flour
 2 tablespoons olive oil
 2 teaspoons butter
 2 tablespoons shallots, minced
 2 cloves garlic, minced
 1 cup water
 1/2 cup white wine
 1 cube chicken bouillon
 1/2 teaspoon dried rosemary, crushed
 1/4 teaspoon salt
 1 pinch ground black pepper

Directions:

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.
In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.
To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Pesto Cheesy Chicken Rolls

Pesto Cheesy Chicken Rolls -

This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.

Ingredients:

 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
 1 cup prepared basil pesto
 4 thick slices mozzarella cheese
 cooking spray

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Chicken Piccata

Chicken Piccata -

This delicious chicken dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Ingredients:

 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
 salt and pepper to taste
 1/2 cup all-purpose flour
 2 tablespoons vegetable oil, or as needed
 1 clove garlic, minced
 1 cup low sodium chicken broth
 1/2 lemon, thinly sliced
 1/4 cup fresh lemon juice
 2 tablespoons capers, drained and rinsed
 3 tablespoons butter
 2 tablespoons minced Italian (flat-leaf) parsley

Directions:

Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Baked Chicken Marsala

Baked Chicken Marsala -

This is less a version of the traditional 'chicken marsala,' than a chicken casserole with Marsala wine in it. Serve with mashed potatoes and roasted vegetables or wide egg noodles.

Ingredients:

 cooking spray
 1/4 cup butter
 2 (4.5 ounce) cans mushrooms, drained
 1/4 cup onion, chopped
 3 (10.75 ounce) cans cream of mushroom soup
 1 (14.5 ounce) can chicken broth
 1 cup Marsala wine
 3 pounds chicken pieces
 salt and pepper to taste
 1/2 teaspoon garlic salt

Directions:

Preheat oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray.
Melt butter in a skillet over medium heat. Cook and stir mushrooms and onion in butter until the onion is translucent, about 5 minutes.
Stir cream of mushroom soup, chicken broth, and Marsala wine together in a large bowl. Stir mushroom mixture into soup mixture.
Spread chicken pieces into prepared baking dish; season with salt and pepper. Pour soup mixture over the chicken and cover the dish with aluminum foil.
Bake in preheated oven until the chicken is no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Chicken Marsala

Chicken Marsala -

Flour coated chicken sauteed with a mushroom and Marsala wine sauce. Mmmm, rich Marsala sauce, tender chicken - this recipe is sure to please! Great served with rice and veggies, if desired.

Ingredients:

 1/4 cup butter, divided
 2 cups sliced fresh mushrooms
 1/4 cup all-purpose flour
 1/2 teaspoon garlic powder
 1/4 teaspoon ground black pepper
 1/2 teaspoon salt
 1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces
 2 slices bacon, diced
 1/4 cup cold water
 1 teaspoon cornstarch
 1/2 cup dry Marsala wine

Directions:

Melt 1 tablespoon butter in a medium skillet. Saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
Mix flour, garlic powder, salt and pepper in a shallow dish or bowl. Dredge chicken in flour mixture. Place bacon in same skillet and cook over low heat until cooked but not crisp. Add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
Place chicken on a dish, cover and keep warm. In a medium bowl, slowly add water to cornstarch and mix together, then mix in wine. Pour liquid mixture into skillet, together with reserved mushrooms. Heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

Whole Wheat Pasta Alfredo with Chicken and Broccoli

Whole Wheat Pasta Alfredo with Chicken and Broccoli -

Chicken, broccoli and whole wheat linguine are perfectly paired with a creamy sauce. Plus, it takes just 25 minutes to have this incredibly delicious dinner on the table!

Ingredients:

 1/2 (13.25 ounce) package whole wheat linguine or spaghetti
 3 cups fresh broccoli florets
 1 tablespoon canola oil
 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
 1/2 cup nonfat milk
 1/4 teaspoon ground black pepper
 2 tablespoons shredded Parmesan cheese

Directions:

Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 2 minutes of the cooking time. Drain the linguine mixture well in a colander.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
Stir the soup, milk, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Sprinkle with the cheese.

Chicken Alfredo Biscuit Casserole

Chicken Alfredo Biscuit Casserole -

Your family will run to the dinner table when you make this delicious chicken Alfredo casserole topped with Parmesan-crusted biscuits.

Ingredients:

 1 tablespoon butter
 2 cups sliced fresh mushrooms
 1/2 cup chopped onion
 1 (16 ounce) jar Alfredo pasta sauce
 1/4 cup milk
 2 cups chopped cooked chicken
 2 cups Green Giant® SELECT® frozen broccoli florets, thawed
 1/4 teaspoon dried basil leaves
 1 (7.5 ounce) can Pillsbury® refrigerated buttermilk biscuits
 1 tablespoon butter, melted
 1 tablespoon grated Parmesan cheese

Directions:

Heat oven to 375 degrees F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
Bake 15 to 20 minutes or until biscuits are golden brown.

Slow Cooker Italian Chicken Alfredo

Slow Cooker Italian Chicken Alfredo -

Ingredients:

 cooking spray
 4 (4 ounce) skinless, boneless chicken breast halves
 1/4 cup water
 1 (.7 ounce) package dry Italian-style salad dressing mix
 1 clove garlic, pressed
 1 (8 ounce) package cream cheese, softened
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (4.5 ounce) can chopped canned mushrooms
 1 (8 ounce) package spaghetti
 1 tablespoon chopped fresh parsley

Directions:

Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.