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Sauteed Portabella Mushrooms in a Balsamic Glaze and Butter Sauce
c/o Kitchen Bellicious
1 lb of sliced portabella mushrooms or 2 large portabella mushrooms sliced
1 garlic clove, minced
3 TBSP butter
1 TBSP olive oil
2 TBSP balsamic vinegar
1 TBSP Worcestershire sauce
1/2 tsp salt and pepper each
1/2 tsp cayenne
1/2 tsp paprika
1 tsp parsley, chopped
Directions
Heat a non-stick skillet over medium heat and pace 2 TBSP of olive oil and 3 TBSP butter. Add the mushrooms and garlic, toss a few times. Allow to cook for approx 8 minutes until the mushrooms have released their juices and are becoming tender. Add the Worcestershire, balsamic vinegar, salt, pepper and 1/2 tsp cayenne pepper and 1/2 tsp paprika. Cover and reduce heat to low. Cook for another 4-5 minutes and remove from heat. Plate and garnish with fresh parsley.
Fire Island Ziti
Ingredients
1 15oz can diced tomatoes, juice reserved
2 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
8 ounces uncooked ziti
2 broccoli crowns cut into florets
1 pound Italian sausage links, cut into 1/2-inch slices
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese
2 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon salt
8 ounces uncooked ziti
2 broccoli crowns cut into florets
1 pound Italian sausage links, cut into 1/2-inch slices
1/4 teaspoon crushed red pepper flakes
Grated Parmesan cheese
Directions
Cook ziti according to package directions, adding broccoli during the last 4 minutes.
Meanwhile, in a large skillet over medium heat, cook sausage in oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes with the juice and heat through.
Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.
Meanwhile, in a large skillet over medium heat, cook sausage in oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes with the juice and heat through.
Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.
Unrolled Rollatini
c/o Stephanie Cooks
Ingredients
1 pound box breaded eggplant cutlets
3/4 cup ricotta cheese
1 egg white
1 tsp. Italian seasonings
1 tsp. garlic powder
1-1.5 cups mozzarella cheese
1/4 cup parmesan cheese
1-2 cups marinara sauce
3/4 cup ricotta cheese
1 egg white
1 tsp. Italian seasonings
1 tsp. garlic powder
1-1.5 cups mozzarella cheese
1/4 cup parmesan cheese
1-2 cups marinara sauce
Directions
1- Preheat the oven to 350. Cook the breaded eggplant cutlets according to packaging instructions and set aside.
2- In a bowl combine the ricotta, egg white, Italian seasonings, and garlic powder. Stir well.
3- Cover the bottom of an oven safe dish with marinara sauce. Add a layer of eggplant cutlets. Top with a generous layer of the ricotta mixture. Add some marinara and spread it over the eggplant. Sprinkle with parmesan and 1/2 cup of mozzarella.
4- Repeat step 3, layering eggplant/ricotta/sauce/parmesan/and mozzarella. The top layer should be just eggplant with sauce and some mozzarella.
2- In a bowl combine the ricotta, egg white, Italian seasonings, and garlic powder. Stir well.
3- Cover the bottom of an oven safe dish with marinara sauce. Add a layer of eggplant cutlets. Top with a generous layer of the ricotta mixture. Add some marinara and spread it over the eggplant. Sprinkle with parmesan and 1/2 cup of mozzarella.
4- Repeat step 3, layering eggplant/ricotta/sauce/parmesan/and mozzarella. The top layer should be just eggplant with sauce and some mozzarella.
5- Bake for 30 minutes, until the sauce starts to bubble. Serve hot.
Be fabulous today!
