Gnocchi in a Fennel Tomato Sauce Recipe

Talk about easy and tasty!  This recipe will have dinner on the table in 30 minutes or less.  The secret is to cut corners by using premade gnocchi and canned tomatoes for the base of the sauce.  For all of you who don't like strong taste of fennel, I think you will still like this recipe since you cook out a lot of that licorice flavor out.  Next time I think I will add some Italian sausage to the dish! 

1 14.5 oz can of diced tomatoes ( I used the kind with basil, garlic and oregano already in there)

1/4 cup of tomato paste

1/3 cup of red wine

1/3 cup of fresh fennel, cut into long strips

1 pinch of crushed rosemary

1 package of gnocchi

1/2 cup of freshly grated parmesan cheese

1.  In a medium sized sauce pan add the canned tomatoes, tomato paste, red wine, fennel and rosemary.  Bring to a boil and then drop down to a slow simmer.  

2.  Fill a large pot with water and add salt.  Bring to a boil and then add the gnocchi.  Once the pasta floats to the top scoop out as it is done.  

3.  On a large serving plate add the gnocchi and then add the tomato sauce on top.  Sprinkle cheese on top and then serve.  

Turkey Panini with a Spinach Artichoke Spread Recipe

Everyone loves those fancy paninis at cafe's but not so much when it comes to price.  Here is my version of a popular favorite- a Turkey Panini with a Spinach Artichoke Spread.  Imagine a creamy, cheesy, artichoke spread with a slight kick, between two warm pieces of crispy soft bread.  I love adding the spinach, not only for the extra nutrients, but it looks so beautiful layered on top of the bright red tomatoes.  Also, with Thanksgiving coming up, here is a great idea what to do with all those leftovers!

1/4 cup of Hellman's mayonnaise

1/4 cup of ricotta cheese

1/4 teaspoon of garlic powder

1/4 cup of parmesan cheese

1/4 cup of fresh baby spinach

1/2 cup of artichoke hearts

Few Dashes of hot sauce

8 ounces of turkey, sliced

1 tablespoon of balsamic vinegar

4-6 tomato slices

1 loaf of focaccia bread

1 tablespoon of extra virgin olive oil

Salt and Ground Pepper

1.  Combine the mayo, ricotta cheese, parmesan cheese, spinach, artichoke hearts and hot sauce in a food processor and combine until the ingredients turn into a spread.  

2.  Preheat your panini maker, or you can use a frying pan and then use another frying pan to push down on the sandwiches to "flatten"  it.  

3.  Slice the focaccia bread in half.  Spread the cheesy spinach-artichoke mixture on both sides of the bread.  Layer the turkey and then add the tomato slices.  Drizzle balsamic vinegar on top of the tomatoes and desired amount of salt and ground pepper.   Top with the other half of bread. 

4.  Brush both sides of the bread with the oil and grill until golden brown.  Slice into individual sandwiches and enjoy!

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe

This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, diced

1 can of tomato paste

10 cups of water

1 1/4 cup of dried lentils 

1 16 oz package of orecchiette pasta

1 can of sweet corn

3 tablespoons of lemon juice

1 cup of parsley, chopped

3/4 cup of parmesan romano cheese

Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

Easy Sicilian Stuffed Tomatoes Recipe

I love stuffed tomatoes and this is probably one of the easiest ways to prepare them.  Baking the tomatoes make the tomatoes extra sweet and paring it with a constrasting bold goat cheese totally hits the spot!  Great for a side when having a dinner party or actually whenever!

4 large tomatoes, tops sliced off

1/2 yellow onion, diced

2 cloves of garlic, minced

1 teaspoon of dried oregano

3/4 cup of Italian Style Bread Crumbs

1 Handful of parsley, roughly chopped

1/4 crumbled goat cheese

Salt And Pepper

1.  Preheat the oven to 375 degrees.  In a medium sized bowl, combine the onion, garlic and bread crumbs.  Stuff the breading in each tomato.  Add a few shakes of salt and pepper to each tomato. 

2.  Bake for about 15 minutes.  Take tomatoes out, and then crumble goat cheese on top.

Spaghetti Squash with Italian Sweet Sausage, Fresh Tomatoes and Mushrooms Ragout Recipe

Oh man do I ever have a new obsession this fall with spaghetti squash.  This dish is wholesome, packed with lots of fresh ingredients including tomatoes, mushrooms and of course the bulk of it squash!  It's filled with earthy aromas of rosemary and chilies, yet guided by a sweet and acidity.  Shave off about an hour of your time by cooking the squash in the microwave.  You know I am down for anything that requires the majority of the cooking in the microwave.   For a vegetarian dish ditch the sausage and enjoy!  

1 spaghetti squash, cleaned and halved lengthwise

3 tablespoons of extra virgin olive oil

2 cloves of garlic, roughly minced

2 links of Italian sweet sausage

1 very large tomato, diced

1 cup of sliced mushrooms

1 pinch of crushed rosemary

1 pinch of nutmeg

1 teaspoon of chili powder

1/4 teaspoon of chili pepper flakes

4 tablespoons of red wine vinegar

1 tablespoons brown sugar

5-8 leaves of basil shredded

1/4 cup of romano cheese (optional)

1.  Place 1/4 inch of water in a microwave safe dish and place squash in the dish, with cut sides down in the dish.   Cover with plastic wrap and then microwave on high for 13-15 minutes.

2.  While the squash is cooking,  heat a skillet.  Add the extra virgin olive oil, garlic and sausage for about 3-5 minutes under medium heat.  Now add the tomatoes, mushrooms, rosemary, nutmeg, chili powder, chili pepper flakes and cook for about 10 minutes or until the mixture starts to thicken.  Now add the remaining ingredients and cook for another 5 minutes.  Take the sausage out on a cutting board and slice thinly, add the meat back to the pan and stir.

3.  In a large bowl shred the squash  and then add about 1/2 cup of the water that the squash was cooked in stir carefully.  Add sausage and tomato mixture on top of the squash.  Top with additional romano cheese.    

Italian Style Pizza with Tomatoes, Green Peppers and Pepperoni Recipe

Next Friday night you won't be calling to order a pizza.  Instead, try this perfect go-to recipe if you want to make amazing pizza for your family, every time.  I like to saute my green peppers before actually baking them because they start to develop a sweet and smoky flavor.    Also, I use turkey pepperoni in this recipe.  I figure if I can cut the fat, without sacrificing the taste, let's do it!  

1 1/2 cups of my Homemade Italian Tomato Sauce (recipe follows)

1 lb. of fresh pizza dough (I go to the bakery section of my grocery store and ask for a thing of their fresh dough)

1 cup of shredded mozzarella cheese

1 green bell pepper, diced and then sautéed

Turkey pepperoni

1.  Preheat your oven to 450 degrees.  Spray nonstick cooking spray on a round baking sheet and then roll out pizza crust on it.  

Homemade Italian Tomato Sauce Recipe

2 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, minced

10 ripe tomatoes, diced

1/3 cup of white wine

1 teaspoon of chili pepper flakes

20 leaves of basil, cut into long strips

1 can of tomato paste

In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce.  

2. Spread the red tomato sauce on top.  Sprinkle cheese.  Place pepperoni evenly in rows on top of the pie.  After sauteing the green peppers with a little bit of extra virgin olive oil add to the pizza.  

3.  Bake for about 20-25 minutes or until cheese is bubbling and dough is light brown.  

Italian Meatball Sub Sandwich Recipe

Sometimes nothing quite hits the spot than homemade meatballs.  These are simple to make, and every time I make these with spaghetti I always get compliments!  I like to pair these sandwiches with a simple arugula salad to balance out the huge hoagies!  But make sure you make my FRESH tomato sauce and don't cheat by using jarred. 

For The Meatballs

1 lb. of ground beef ( I like to use the kind that is 97% fat free, trust me you won't be missing a thing, other than of course the fat)

2 garlic cloves, minced

2 tablespoons italian flat leaf parsley, chopped finely

1 egg

1/4 cup of parmesan romano cheese

1/4 cup of italian style breadcrumbs

Salt and Fresh Ground Pepper to taste

1 loaf of Italian Bread

4 slices of mozzarella cheese

1 1/2 cups of my Homemade Italian Tomato Sauce

1.  Preheat oven to 450 degrees.  In a medium bowl, combine all the ingredients and combine well with your hands.  Form meat into 1 1/2 inch meatballs and place on a baking sheet.

Homemade Italian Tomato Sauce Recipe

2 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, minced

10 ripe tomatoes, diced

1/3 cup of white wine

1 teaspoon of chili pepper flakes

20 leaves of basil, cut into long strips

1 can of tomato paste

In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce.  

2.  Bake for about 20-25 minutes.  Half way through make sure you turn the meat balls with a spatula.  

3.  Slice the bread lengthwise.  Add about a half cup of sauce on the the bread.  Add the meatballs and then top with the remaining tomato sauce.  Add slice cheese and bake for about 5 minutes or until lightly toasted.  

Homemade Italian Tomato Sauce

This recipe is adapted from the red sauce that my Nonna taught me to make while growing up.  I gotta say though, mine is a lot quicker to make than hers!  I don't care much for jarred tomato sauce and once you realize how fresh and easy this is to make, you will be converted to only making your own!  I like to be able to see real chunks of tomatoes in my sauce so I don't bother peeling them.  This is also another great recipe to double and then freeze or to use in other recipes i.e. pizza, meatball sandwiches or over chicken.  You can store the extra sauce in ziplock bags or plastic containers.  Perfect for me because everyone is giving me bags of extra tomatoes from their garden!

2 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, minced

10 ripe tomatoes, diced

1/3 cup of white wine

1 teaspoon of chili pepper flakes

20 leaves of basil, cut into long strips

1 can of tomato paste

1.  In a large pot, add the olive oil, onion and garlic.  Saute for a few minutes, or until the onions begin to get soft.

2.  Stir in the tomatoes, wine, chili flakes and fresh basil.  Bring up to a boil and then turn down under low.  Cook for about 20 minutes, then add in the can of tomato paste to thicken.  Cook for about another 20 minutes and then serve.  If desired you can add up too a 1/4 cup of water to sauce for a less thick sauce. 

Orzo Stuffed Bell Peppers Recipe

Orzo is a rice shaped pasta and offers a fun alternative to rice.  I love this recipe because it incorporates so many yummy veggies and can be quite filling.  You really won't miss not having meat, but you could always add ground turkey for a healthy twist.  Next time instead of baking them, I am going to put them on the grill!

1 1/2 cups of orzo

1/2 cup of italian vinaigrette (I used Cindy's Kitchen Rosemary & Roasted Garlic)

1 tomato, diced

1 zucchini, diced

1 pinch of cayenne pepper

5-8 leaves of fresh basil, torn

1/8 teaspoon of onion powder

1/4 teaspoon of garlic powder

4 Bell Peppers, cut in half, tops removed and seeded

1.  Preheat your oven to 450 degrees.  In a large pot, bring water to a boil and cook the orzo for about 5 minutes and then drain. 

2.  Stir the remaining ingredients together and combine.  Place peppers on a baking sheet and spoon orzo mixture into the peppers.  Cover with foil.  Bake for 25 minutes and then place on a serving plate.  

Stoplight Pasta Recipe( Tomato, Sweet Corn and Zucchini Rigatoni Recipe)

I like the name of this pasta and your kids will too!  This is a light dish that is naturally slightly sweet-- just a perfect way to celebrate the flavors of summer.  Next time try to switching things up a bit by using what veggies you have on hand, including peas, spinach, peppers (of any color), yellow squash or yellow tomatoes.  

1 package of rigatoni

1 large (or two regular sized) zucchini, cubed

1/2 pint of grape tomatoes

1 can of sweet corn

2 tablespoons of extra virgin olive oil

8 sprigs of fresh thyme

1 cup of water from the boiled pasta

3 tablespoons of lemon juice

1/4 cup of a balsamic vinaigrette

1/2 cup of parmesan romano cheese

Salt and pepper to taste

1.  Preheat your oven to 450 degrees.  In a large pot of boiling water cook pasta according the directions on the package (about 10 minutes).  Make sure to reserve 1 1/2 cups of water.  While the water is heating up, start preparing your zucchini and place on a cookie sheet, in addition to the tomatoes and sweet corn.  

2.  Drizzle olive oil on top of vegetables.  Add thyme, salt and pepper.  Bake for 20 minutes or grill for about 15 minutes.

3.  In a large bowl combine the pasta, cooking water, vegetables, lemon juice, vinaigrette and cheese.  Toss until will combined.  Top with any additional cheese then serve.  

Marinated Mozzarella Grilled Cheese Recipe

Whoever said that grilled cheese was only for kids?!  So move over, here is a gourmet grilled cheese for adults, that even the kids will love.  It's perfect for a snack or for a light lunch paired with soup or salad.  I read somewhere that using mayo instead of butter, cuts down on your fat intake, but still leaves the sandwich grilled to perfection.  I love that this recipe looks fancy without putting forth a whole lot of time or effort.  

4 slices of sourdough bread

5 oz of marinated mozzarella cheese (I used Cappiello marinated Mozzarella Braid) sliced into 8 pieces

1 tomato sliced

4 tablespoons of fat-free mayonnaise

1.  On both sides of the bread spread mayonnaise all over it.  Place 4 slices of mozzarella on one slice of bread.  Add two tomato slices on top of the cheese and then cover with another piece of bread.  

2.  On a griddle or large skillet grill the sandwich on medium heat until the cheese is completely melted, turning once. 

3.  Transfer the sandwich to a separate plate and then cut diagonally.  

Simple Italian Flat Beans with Lemon Juice Recipe

I love the taste of fresh green beans in the summer, so I wanted to keep this recipe simple.   Pole Beans are flat and are larger than your typical green bean, so they take a little more time to cook.   However, they are still super easy to make and is a great way to incorporate veggies into your diet.  My italian grandfather grows these in his garden, so I get a little nostalgic when making this recipe!

1 pound of Italian Flat Beans (or pole green beans), ends trimmed

1 tsp of lemon zest

3 tablespoons of extra virgin olive oil

Salt and Pepper to taste

Juice of 1 lemon

1.  Blanch the green beans in a large pot of boiling water until they are tender, roughly about five mintues.  

2. Drain the beans.  Add the oil, juice of one lemon and salt and pepper.  Toss the beans.  Top with the lemon zest and serve.

Zucchini and Tomato Crostini Recipe

I love cooking with zucchini during the summertime because it reminds me of my grandfather's garden.  It is readily available during this time of year, which means it is usually very affordable.  I got the zucchini I used in this recipe from the produce stand down the road from my house so it was very fresh.  The bright green and red in this recipe makes this a beautiful appetizer that will impress your guests. I love using the sweet basil in this recipe, it balances out the slight bitterness that zucchini typically has.  

1 sliced loaf of french bread

2 tablespoon of extra virgin olive oil

1/4 cup of chopped onions

3 large zucchinis cut into small strips

1 tomato diced

1/2 cup of shredded romano cheese

1 handful of basil leaves torn up

Salt and Pepper

1.  Preheat the oven to 450 degrees.  Heat the extra virgin olive oil in a medium sized skillet.  Add the onions and saute for a few minutes.

2.  Add the zucchini and tomato and cook for about 8 minutes or until slightly soft.  Add the basil and salt and pepper to taste.  

3.  Scoop the vegetable mixture on top of each piece of bread.  Sprinkle each crostini with a little bit of cheese on top.  Bake for 10 minutes and then serve.  

Mediterranean Burgers Recipe

We all know nothing quite hits the spot on a summer day than a juicy burger.  Try my Mediterranean Burger if you are looking for a change to your classic recipe.  Plus, they are super easy to make; just imagine garlic, red peppers, creamy mozzarella all topped off with a slice of tomato and peppery arugula.  

1 1/2 pounds of ground beef

1 egg slightly beaten

1/4 cup of grated bread crumbs

1 jar of red peppers with garlic cloves (you will only be using 2 garlic cloves and 3 red peppers of this)

1 tsp of of Season All

1 tablespoon of Worcestershire sauce

4 slices of mozzarella cheese

4 slices of a tomato

1 small package of argula

4 hamburger buns (I like the honey whole wheat)

1.  Coat grill rack with cooking spray and then start it.  

2.   Open the jar of red peppers with garlic cloves.  Remove two of the garlic cloves and mince.   Take three red peppers and dice.

3.  In a large bowl combine the first six ingredients and mix throughly.

4.  Shape beef mixture into four 3/4  in thick patties. 

5.  Grill burgers uncovered on medium heat for 5-7 minutes on each side.  On the last minute of cooking add a slice of mozzarella cheese.  

6.  Split rolls in half and toast cut sides on the grill. 

7.  Serve burgers on buns and top with a slice of tomato and a small bunch of arugula.