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Category Archives: Italian

Vegetable Capellini Marinara

on February 25, 2016 by Nicki in Italian, Meat Free! ⋅ Leave a comment

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A very refreshing 10 minute meal that’s easy for any busy weeknight.

Makes: 6 servings

Ingredients:

12 oz. Smart Taste thin spaghetti
1 c. yellow bell pepper, diced
2 tsp. minced garlic
3 14.5 oz. cans petite diced tomatoes
1/4 tsp. kosher salt
13 oz. (or 3 small) zucchini, diced
1/4 c. finely chopped fresh basil
6 tsp. parmesan romano grated cheese

Method:

Boil water for noodles and cook according to box directions.

Meanwhile, in large saute pan, add tomatoes and garlic over medium heat. Bring to a simmer. Add salt, bell pepper and basil. Let simmer 5 minutes. Add zucchini. Simmer until vegetables are al dente.

To plate: Add 5 weighed ounces cooked noodles to each plate. Add 1 cup of marinara sauce. Sprinkle with 1 tsp. cheese. Serve immediately.

vegcap

Egg Noodles with Creamy Zucchini

on February 23, 2016 by Nicki in Italian, Meat Free! ⋅ Leave a comment

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This alfredo tasting dish is refreshing, light and will have them begging for more!

Makes: 7 servings (4.3 oz. cooked noodles with 1/3 c. sauce)

Ingredients:

14 oz. dry extra wide egg noodles (I use Ronzoni smart taste)
2 tsp. minced garlic
2 c. minced zucchini
1/2 c. fat free milk
4 oz. cream cheese
2 Tbs. parmesan romano grated cheese
1/8 tsp. black pepper

Method:

Bring water to boil, add noodles and cook until al dente, about 8 minutes.

Meanwhile, in large saute pan, add garlic and zucchini. Cook on medium heat, stirring occasionally until zucchini is softened, about 8 minutes. Add milk and cream cheese. Stir until cheese melts. Add parmesan. Sprinkle with dash of pepper and stir to incorporate. Remove from heat.

Drain noodles. Add 4.3 weighed ounces noodles per dish. Top with 1/3 cream sauce. Serve immediately.

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Vegetable Wheat Berry Risotto

on February 20, 2016 by Nicki in Crock Pot Easy, Italian, Meat Free! ⋅ Leave a comment

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This easy, weeknight dish is filling, healthy and crockpot friendly!

Makes: 6 – 1.5 cup servings

Ingredients:

2 1/4 c. red winter wheat berries
1 small onion, minced
24 oz. button mushrooms, sliced
1 Tbs. dried thyme leaves
8 oz. baby carrots, minced
4 cup vegetable broth
2/3 c. parmesan romano cheese, grated
2 Tbs. white wine vinegar
2 cups hot water
1/4 tsp. kosher salt
1/4 tsp. course ground black pepper
1 tsp. minced garlic

Method:

In large skillet over high heat, saute mushrooms, garlic and onion until fluids begin releasing. Add thyme leaves and wheat berries. Saute 2 minutes more. Transfer to crockpot.

Add carrots and broth to crockpot and turn on high, giving a quick mix before letting it cook about 3 hours.

Once wheatberries have burst, (risotto will be pretty dry at this point) add cheese, salt and pepper. Stir until incorporated. Add hot water and stir again until creamy consistancy (may have to add more water to liking) and cheese melts. Serve and enjoy!

wb ris

Pollo Patata Italiano

on February 16, 2016 by Nicki in Italian ⋅ Leave a comment

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Fancy words for Potato crusted italian chicken, these tenders are so juicy and full of flavor that I serve them with fettuccine alfredo to compliment the richness of the cheese!

Makes: 8 servings

Ingredients:

1 pouch instant potato flakes, unprepared (I use Idahoan Butter and Garlic)
32 oz. thawed boneless skinless chicken tenderloins
1/2 cup zesty italian salad dressing (I prefer Kraft)
1/4 cup extra virgin olive oil

Method:

In large bowl, add raw chicken and italian dressing. Toss gently until coated and let sit for 10 minutes to overnight.

When ready to cook chicken, spread potato flakes over large plate. In large skillet, heat oil over medium heat until near smoking hot (smoking is too hot as olive oil burns at a much lower temperature than other oils, but adds a much more rich flavor to your chicken).

Gently toss chicken again to saturate in dressing before pressing into potato flakes, flipping and pressing again until flakes stick. Immediately lay in pan and repeat with chicken breasts. (If you have to do more than 1 batch of frying, DO NOT prebread your chicken breasts and let sit. It will create the breading to become soggy and ruin the crispness).

Fry, uncovered for about 4-5 minutes each side or until thermometer reads internal temperature of 165 degrees. Let rest for 5 minutes. Serve in equal sized portions with your favorite sides (ours of course, is pasta!)

 

pollo

 

Fettuccine Alfredo

on February 16, 2016 by Nicki in Italian, Meat Free! ⋅ Leave a comment

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A rich and filling dish, this homemade alfredo sauce I have been perfecting for 15 years and this is the final product! My family will agree, there’s no way to improve upon it for flavor!

Makes: 8 servings

Ingredients:

1 lb. barilla fettuccine noodles (or brand of choice), uncooked
4 oz. parmesan romano grated cheese
1 Tbs. all purpose flour
4 Tbs. unsalted butter
1/2 Tbs. California Style Garlic Pepper
2 cups half n’ half

Method:

Boil noodles to al dente according to box instructions.

Meanwhile, in medium saucepan, over medium heat, melt butter until just fully melted. Add flour to create a roux, stirring constantly until a golden brown color, about 2-3 minutes. Slowly add half and half whisking constantly until incorporated and no lumps are present. Liquid should be piping hot but not boiling. Add cheese, whisking constantly and add garlic pepper. Let cook over medium heat at piping hot, stirring frequently for 5 or 10 minutes, letting cheese melt to a nice, thick and creamy consistancy. It will thicken more upon standing. Let stand for 5 minutes.

Meanwhile, drain noodles. Do not rinse. Immediately separate noodles into 8 equal sized portions among pasta bowls. Add equal amounts of alfredo sauce. Serve immediately.

Capture

Vegetable Spaghettini

on February 9, 2016 by Nicki in Italian, Meat Free! ⋅ Leave a comment

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Spaghettini is italian for “thin spaghetti” but this classic red sauce mixed with white will have you wanting more!

Makes: 6 servings

Ingredients:

12 oz. dried Ronzoni Smart Taste thin spaghetti
2 c. Prego Roasted Garlic and Herb Spaghetti Sauce
1 c. diced zucchini
4 oz. diced button mushrooms
1 medium red bell pepper, diced
1 small yellow onion, diced
1 tsp. minced garlic
3/4 c. part-skim ricotta cheese
2 c. fresh chopped kale

Method:

Cook spaghetti as directed by box.

Meanwhile, in large skillet over medium high heat, saute onion and garlic until onions are sweated, about 3 minutes. Turn down heat to medium. Add zucchini, mushrooms and bell pepper. Stir occasionally until vegetables are cooked through, about 7 minutes.

Once cooked through, add ricotta cheese and stir until incorporated. Add kale. Cover and reduce to low, letting simmer until kale is softened and wilted, about 5 minutes.

Drain noodles. Portion equally between 6 bowls (about 4.5 oz. cooked per serving). Spoon sauce evenly over each bed of noodles (about 1/2 cup, a little over). Toss lightly with fork and serve immediately.

spaghettini

Spicy Pork Ragout

on July 8, 2015 by Nicki in Dinners, Italian ⋅ Leave a comment

pork ragout

 

Makes 4 servings

4 servings spicy pork ragout

 

Ingredients

1 Tbs. minced garlic
1 tsp. kosher salt
1/4 tsp. caraway seeds
1/4 tsp. course black pepper
1 lb. pork tenderloin, trimmed of fat and cut into bite sized pieces
2 cups. large diced sweet onion
1 slice bacon, diced
1 1/2 c. water plus 3 Tbs. water
14.5 oz. can diced tomatoes with juice
1 Tbs. paprika
6 oz. IPA or equivalent beer
1/8 tsp. cayanne pepper
1 large Anaheim pepper, seeded and diced
3 Tbs. corn starch

Method

Ground caraway, black pepper and salt in mortar n pestle.
Over medium high heat, in dutch oven, cook pork until done. Remove and set
aside. Add bacon, garlic, onion. Saute 5 minutes until onions softened.
Add 1 1/2 c. water, tomato, paprika, beer, cayanne pepper, anaheim pepper,
spice mixture. Bring to boil. Simmer 30 minutes. Add pork. Simmer 30 minutes.
Mix corn starch and 3 Tbs. of water. Add. Bring to boil. Boil 5 minutes.
Let rest 10 minutes. Serve.

serve over:

egg noodles or rice

Red Wine Salmon Risotto

on July 1, 2015 by Nicki in Dinners, Italian ⋅ Leave a comment

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I love the buttery taste of risotto, though it is quite a task to make!

Makes: 5 servings

Ingredients

1 small minced sweet onion
4 Tbs. unsalted butter
5 c. chicken stock or fish stock
2 c. arborio rice
kosher salt
course black pepper
1/2 c. grated parmesan cheese
9 oz. fresh salmon, deskinned and cut into bites
1 tsp. crushed rosemary
1/2 cup red wine
1 cup fresh baby spinach
green onion, sliced into thin rings

Method

In extra large deep skillet, melt butter on medium heat, cook onion about 5 minutes until translucent. In large sauce pan, add stock and wine, bring to a simmer. In skillet with onions, add rice. Stir constantly in a slow, figure eight type motion adding stock from pot to skillet 1/2 cups at a time. Continue this until rice is thoroughly cooked, about 20 minutes. If you run out of stock/wine, add boiled water. Consistancy should be thick like oatmeal and rice tender.

Meanwhile, add pinch of salt, pepper and rosemary to fish bites. Saute in small pan for 3-5 minutes or until cooked through. Set aside.

Once rice is cooked, remove from heat and add cheese and spinach. Fold repeatedly until incorporated. Add salmon. Fold in until incorporated. Sprinkle top with green onion rings.

Sundried Tomato Flank Steak

on July 1, 2015 by Nicki in Italian ⋅ Leave a comment

flank steak

These are a little time consuming, but a delicious meal for special occasions.

 

Makes 4 flank steaks

Ingredients

2/3 cup sun-dried tomatoes (not packed in oil)
1 lb. flank(skirt) steak
1 Tbs. minced garlic
4 oz. spreadable herbed cheese (laughing cow or boursin)
1 cup baby spinach, destemmed
3/4 tsp. kosher salt
1/2 tsp. course ground black pepper
baking string or wood skewers

Method

Soak tomatoes in boiling water to rehydrate, about 10 minutes. Meanwhile, lay out skirt steak on plastic wrap. Cover top with plastic wrap and beat thin as possible without breaking with mallet. Remove plastic wrap. Massage garlic into steak on one side. Next, spread on cheese to cover evenly over garlic induced side of meat. Layer spinach leaves over cheese. In food processor, chop rehydrated tomatoes and sprinkle in layer over spinach. Carefully roll with fillings. Secure with skewers, centering in each portion of steak or tie with string the same way. Cut into four steaks around string/skewers. Sprinkle salt and pepper on top and bottom of individual steaks.

Grill steaks until steak is desired doneness, recommended rare for most flavor.

Lemon Peppered Basil with Shiitake Fettuccine

on April 28, 2013 by Nicki in Italian, Meat Free! ⋅ Leave a comment

IMG_1855 Very easy to make and thrown together with a powerful taste! I always use Healthy Harvest or Garden Delight Pasta (made with whole wheat flour) which makes it much healthier and cuts calories!

Ingredients

1 and 1/2 tsp. minced garlic
4 shiitake mushroom caps, sliced
1 Tbs. lemon juice
1/8 tsp. course ground black pepper
4 oz. Garden Delight Ronzoni fettuccine noodles, uncooked
1/4 cup grated parmesan romano cheese
1/4 cup chopped fresh basil leaves

Method:

Boil water and add pasta, cooking about 6 minutes or to desired doneness. Reserve 1/4 cup of water boiled in, set aside.

Meanwhile, in small frying pan, add garlic and mushrooms, sauteing for 5 minutes on medium high heat. Add lemon juice and remove from heat immediately. Add reserved water and stir, removing any stuck on items from pan. Add basil and let sit for 30 seconds.

Drain pasta and place in bowl. Add pan “sauce” over noodles and top with cheese, tossing pasta with sauce and cheese.

Serve! You’ll be amazed at the strong flavor!

 

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