Panko Crusted Rollatini

This is a great recipe to make with the guarantee of leftovers or for a friend who is in town and might be visiting. It’s fairly simple but has a number of steps – the end result is a delicious and filling Italian inspired meal. The ingredients used can always be swapped around for a more customizable culinary experience and the recipe can always be doubled to serve a larger dinner party.

(Ingredients)

Garlic Powder, Salt, Black Pepper, Red Pepper Flakes, Dried Oregano

Grated Parmesan Cheese

Olive Oil

Corn Starch

Panko Bread Crumbs

Toothpicks

Pastry Brush

(6) Thin Sliced Chicken Breasts

(6) Slices of Prosciutto Di Parma

(6) Slices of Deli Mozzarella

Low Sodium Chicken Broth

Red Wine

Marsala Wine

Mushrooms

(Directions)

– Pre-heat oven to 375 degrees.

– In a shallow baking dish place ¼ cup of red wine and a ¼ cup of chicken broth.

– Sprinkle in garlic powder, black pepper and a drizzle of olive oil and set the dish off to the side.

– Now take each chicken breast and lay out flat in front of you, take one piece of prosciutto and place on top of chicken, then a piece of mozzarella and place on top of the prosciutto.

– Roll up tightly the chicken and secure with two to three toothpicks.

– Now with the pastry brush coat each Rollatini all the way around with a thin layer of olive oil and season lightly with salt.

– In a separate dish you will combine a cup of panko bread crumbs, a sprinkle of the parmesan cheese along with a sprinkle of black pepper and dried oregano.

– Take each roll and dunk into the panko mixture, turn and press mix into the chicken till it’s fairly covered then lay gently into the baking dish.

– Drizzle small amount of olive oil over the rolls to help them brown.

– Now place the baking dish uncovered into the oven.

–  While the chicken is cooking you can make the mushroom sauce.

– In a saucepan bring ½ cup of red wine and a ½ cup of Marsala wine to a simmer.

– Throw in the fresh mushrooms and put heat on low.

– Season the sauce with red pepper flakes, garlic powder and black pepper.

– Simmer till mushrooms have softened.

– Now gradually whisk in a table spoon of cornstarch.

– You will notice that the sauce will start to thicken.

–  Be sure to get all the clumps of cornstarch out by continually whisking.

– You can keep the sauce on very low heat while the chicken continues to cook.

– Depending on how thin the chicken breasts are it should take only about 30-45 minutes for the Rollatini to be cooked through.

– You should notice the cheese oozing out and the panko browning into a nice crisp crust.

– When ready to serve, remove from oven and be sure to remove the toothpicks in each roll.

– Plate two Rollatini on top of a side of your choosing and drizzle mushroom sauce over the plate.

Enjoy! 

*Feel free to serve over a bed of wilted spinach, mashed potatoes or even creamy polenta on this evening I used a quick prepare mushroom pilaf.

*You can always try different fillings or even season the panko differently if you want.

*I served before dinner a salad of fresh tomatoes and mozzarella.

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– A.M.A –

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Creamy Pea Soup

My mom would gladly confirm I have NEVER been a fan of peas, so isn’t it swell that the love of my life happens to be a fan of such vegetable. A recipe we saw on TV caught his eye and he’s been asking me to try it out but I decided to add two things which would make the soup much better for my taste buds, lots of basil and of course heavy cream.

This also gave me the opportunity to use my new food processor which he so kindly gifted me on Christmas. You should have seen how my eyes lit up when I opened it!

On a cold night go ahead and pair this soup with a mozzarella and tomato Panini or throw in some grilled jumbo shrimp with garlic croutons and you have a terrific one bowl meal.

(Ingredients)

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

1 Cup Heavy Cream

2 Cups of Low Sodium Chicken Broth

2 Handfuls of Basil Leaves

1 Pack of Frozen Peas

5 Pearl Onions – Peeled and Cut in Half

2 Cloves Garlic – Chopped

1 Medium Mozzarella Ball – Cut Up in Pieces

(Directions)

– In a sauce pan brown the garlic and pearl onions in a tablespoon of olive oil.

– Then add in 1 cup of the chicken broth and season with salt, pepper and garlic powder.

– Next throw in the frozen peas and let simmer covered on low.

– When peas are cooked through throw in a couple of basil leaves, drizzle olive oil then mix.

– Keep simmering until the basil is wilted then remove pan from flame.

*Must let mix cool down for five minutes before transferring to the food processor.

– Process on low till contents are chopped.

* You may need to stop the processor & push food down the sides to make sure all pieces get chopped.

– As you are chopping on low add the 1 cup of heavy cream through the small feeding tube.

* The mix should begin to turn a light green color.

– You can stop the chopping & open up the bowl to add in the last cup of chicken broth along with the mozzarella.

* Keep a couple of slices off to the side for garnish when completed.

– Again chop on low speed till the mozzarella is chopped and combined.

– Next open up again and add the last of the basil leaves.

* Keep a couple of small leaves off to the side for garnish when completed.

– Once more chop on low then transfer the contents to a pot.

– Heat stove on medium heat and be sure to spin the soup often if not the mozzarella in the soup will burn at the bottom or to the sides of the pot.

– You can season soup with salt, pepper and garlic powder then mix.

– Once soup is heated place in bowl and garnish with mozzarella and basil leaf.

Enjoy!

*As mentioned before you can always add in a protein to the soup to make a meal in one bowl or pair the soup with your favorite Panini.

~A.M.A.~

© Cookery for Two – 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Pappardelle Con Salsiccia & Pomodori Fresca

Pasta doesn’t always have to be drenched in sauce to be delicious. Blistering fresh tomatoes with white wine and olive oil make the perfect light sauce for wide Pappardelle pasta and crumbled sausage. Top with salty feta cheese and you have a perfect plate of pasta.

(Ingredients)  

Seasonings: Salt, Pepper, Garlic Powder, Olive Oil

Handful of Basil

1/2 Cup Chicken Broth

1/2 Cup White Wine

1/2 Pound Pappardelle Pasta

Cherry Tomatoes

(8) Sweet Italian Sausage Links

Crumbled Feta Cheese

(Directions)

Let a tablespoon of olive oil heat up in a pan on medium flame.

– Have the pasta water (salted) heating to a boil.

– Wash the cherry tomatoes and a handful of fresh basil then place off to the side.

– Cut a line down each sausage link.

– Remove sausage meat from casings then crumble into the hot oil.

– Brown meat till cooked through then push the meat off to the side so one side of the pan is cleared.

– Throw in the cherry tomatoes and let blister so juices go into pan.

– You can now add in the white wine and the chicken broth along with the fresh basil leaves.

– Combine all and season with salt, pepper and garlic powder.

– Simmer on low till pasta is ready to be combined into pan.

– Once pasta is cooked through, ladle one or two spoonful’s of pasta water into the pan.

– Now drain the pasta and throw direct into the sauce pan.

– Add a drizzle of olive oil season again with salt, pepper and garlic powder and mix.

– Turn off the heat.

– Plate pasta, top with feta and serve.

Enjoy!

*You can always use chicken sausage instead of pork sausage and even add other veggies to the tomatoes like mushrooms or green beans.

~ A.M.A ~

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Sausage Soup

Cookery for Two is feeling a bit under the weather and as the temperature cool’s down a new pot of soup was the craving last night. Browned sausage crumbles thrown into a chicken stock and tomato broth; add in escarole, cannellini beans and dainty pastina pasta. The melding of textures and flavors left my body warm and relaxed to enjoy the evening and then off to bed early because besides soup nothing beats a cold more than sleep!

Ingredients:

Seasonings: Olive Oil, Salt, Pepper, Garlic Powder

½ Cup of Red Wine

One Bunch Escarole

½ of One Small Shallot

2 Garlic Cloves

½ a Cup of Pastina Pasta

Two Boxes of Low Sodium Chicken Stock

1 Can of Cannellini Beans (Drained)

1 Package of Sweet Italian Sausage

1 Can of Whole Plum Tomatoes in Sauce

Directions:

– Chop up the shallot and garlic and let brown in a drizzle of olive oil at the bottom of your soup pot.

– When nicely cooked through add in both boxes of chicken stock and red wine, stir to scrape up any bits at the bottom of the pot.

– Put on low heat while you dice up only about 6 of the tomatoes from the can.

*Note: You will not need all of the tomatoes or the sauce. You can reserve for later in the week to make pasta sauce or such.

– Now add in the diced tomatoes to the pot, stir and season liquid with a pinch of salt, pepper and garlic powder.

– Now take sausage and cut casing and remove the meat from each link.

*Note: Be sure to season the sausage crumbles with salt, pepper and garlic powder.

– Crumble up all your meat into a heated pan with olive oil and brown the sausage.

– Once meat is cooked through add to the liquid in the soup pot.

– After the meat throw in the can of cannellini beans (drained).

– Now higher the heat and bring the soup to a boil and then throw in the pastina to cook.

– Keep stirring so pastina will not stick to the bottom of the pot.

– Once pastina cooked through you can now prepare the escarole.

– Put pot on low heat again.

– Chop the escarole and only use the greenest parts of the leaves.

*Note: I’m not sure about the condition of escarole for others – but every time I buy it they always seem to be very dirty with sand and such. Be sure to clean your chopped leaves very well with cold water till the water run’s clear.

– Once cleaned thoroughly throw the leaves into the soup pot.

– Continue to keep the soup on low and spin periodically for about other 20 or so minutes.

– You can also add seasonings to taste if you feel it needs something more.

Serve & Enjoy!

*I think the most important thing about this soup in particular is the base of chicken stock, the tomatoes, the red wine and seasonings.

*Again as always with soup it’s very versatile so you can incorporate any vegetables you want.

*You can also swap the protein here – try Shrimp even!

*Think different for your starch too – try Arborio rice in soup instead of pasta.

~A.M.A.~

 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Sausage & Pepper Hoagie’s

What man doesn’t love sausage and peppers?  Even better throw them on toasted garlic bread hoagie roll pressed in drippings from the sausage & white wine and top with melted Swiss cheese. With the saltiness of the sausage, the sweetness of the honey glazed peppers and creaminess of the melted Swiss you’re sure to win points with that special guy in your life by plating him up one of these bad boys.

Ingredients:

Seasonings – Salt, Pepper, Garlic Powder

Olive Oil

Honey

(1)Cheese and Parsley Sausage Wheel

*Note I used chicken sausage.

Dry White Wine

(3)Medium Sized Peppers

*Clean and slice them into fairly thin pieces.

(2) Hoagie Loaves

(4) Slices of Swiss

Margarine Spread

Grated Parmesan Cheese

Directions – Peppers:

– In a pan place 1/3 cup of white wine, two tablespoons of olive oil and the peppers.

– Cook on medium heat and sweat them out till they become fairly soft.

– Once they are softened add in two tablespoons of honey and season them with salt, pepper and garlic powder.

– Spin and continue to cook on medium heat.

– Once cooked through place in a bowl and set aside on the counter.

Directions – Sausage Wheel / Hoagie Rolls:

– Preheat oven to 375 degrees.

– Season both sides of the sausage wheel with salt, pepper, garlic powder and olive oil.

– In a shallow baking dish place ½ cup of white wine along with the sausage wheel and place in oven.

– Cook the wheel for about 15 minutes and then remove from oven and turn over.

*While this first cooking phase is taking place prepare the hoagie rolls as per the below:

                – Cut each roll length wise and place on a cookie tray.

                – Spread margarine on the two flat top pieces.

                – On the same pieces which you spread margarine sprinkle garlic        powder and grated parmesan.

                – For ALL four of the pieces drizzle olive oil.

– Cook the wheel for another 15 minutes and then remove and turn over again.

*You should notice the wheel should be browning and drippings should be created at the bottom of the pan.

*You can add in another couple of splashes of wine during cooking if the pan seems to be drying out.

– Place wheel back in oven along with the sheet tray with the hoagie rolls.

– Once you see the hoagie rolls are browned remove both that tray and the sausage wheel from the oven but keep the oven on.

Directions – Putting the Hoagie Together:

– Place the sausage wheel on a plate to cut up.

– You will need to separate the wheel into long pieces and then cut each piece lengthwise.

– Place three pieces on the two flat top pieces.

– Next position two pieces of Swiss cheese.

– Finally place two or three spoonful’s of the peppers on top the Swiss.

– Place the cookie tray back in the oven for the cheese to melt.

– Once melted remove the tray.

– Take the two top hoagie pieces and squish them into the juices of the pan where the wheel was cooked.

– Close the hoagie – squish down and cut in half.

Plate & Enjoy!

*Note you can always swap out the kinds of sausage you use.

 *Also the fillings, use different colored peppers, feel free to add in onions or even mushrooms.

*You can also play around with the cheese; mozzarella is always a good choice for melting!

~ A.M. A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Almost Virgin Vodka Sauce

Let’s be real most recipes for vodka sauce call for such a minimal amount of vodka that the vodka is really not even a necessary ingredient. In fact you could really call vodka sauce a tomato cream sauce because that’s just what it is. The most important base for this recipe is a great tomato sauce with the addition of a buttered heavy cream. Pour this rich and creamy sauce over hot pasta and sprinkle with grated parmesan. It’s simple, minimal in ingredients and sure to be a crowd pleaser.

Ingredients:

Seasonings: Garlic Powder, Salt, Pepper, Hot Pepper Flakes

2 Tablespoons – Olive Oil

2 Tablespoons – Butter

Grated Parmesan Cheese

1 Pint – Heavy Cream

1/2 Cup – Red Wine

3 Fresh Basil Leaves – Chopped

3 Cloves of Garlic – Chopped

(1) Can Crushed Tomatoes

(1) Can Tomato Paste

(1) Box Penne Pasta

Directions for Tomato Sauce:

 -In a sauce pan brown the garlic in the olive oil.

– Now throw the basil into the oil.

– Then add in the can of crushed tomatoes and the red wine.

– Now put in the tomato paste and sprinkle in salt, pepper, garlic power and hot pepper flakes to taste.

– Spin all together and cover to let simmer on low heat while preparing the heavy cream.

*Mix sauce periodically.

Directions for Heavy Cream:

– In a separate sauce pan melt the butter on medium heat.

– Once melted add in the heavy cream.

– Very often you must whisk the heavy cream as it heats up.

– You will notice the heavy cream will start to foam up and you will have to whisk so it does not overflow.

– After this goes on for about a minute or so you can lower the heat and simmer on low for another minute but continue whisking.

– When completed add the heavy cream to the tomato sauce.

Directions – Final Steps:

– Be sure the heavy cream and tomato sauce is melded together.

– Keep simmering on low while you boil the penne off to the side.

– Once pasta is boiled – drain the pasta and then combine with the sauce.

– Sprinkle in a tablespoon of grated parmesan and mix again in the sauce pan.

Plate, Serve & Enjoy!

*Don’t forget to serve this with some Italian bread to sop up that delicious sauce. 

*A traditional addition to Penne Alla Vodka is usually bits of prosciutto. Chop up small bits of prosciutto and cook them up with the garlic in the directions for the tomato sauce.

*Note you can always add in shrimp or slices of grilled chicken to this recipe too.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Rigatoni with Eggplant & Ricotta Salata

Three of my absolute favorites: Rigatoni, Eggplant and Ricotta Salata. All melded together in a spicy and chunky red sauce. I start off by frying up cubed pieces of eggplant and then incorporating them into the sauce.  Strips of fresh basil and a generous helping of shaved ricotta salata is the final step to plating this colorful and flavorful dish.

Ingredients:

Seasoning: Salt, Pepper, Garlic Powder, Hot Pepper Flakes, Olive Oil

Fresh Basil

(2) Garlic Cloves

(1) Cup Dry Red Wine

(1) Can Peeled Plum Tomatoes

*Prep this by chopping up the whole tomatoes and reserving off to the side with all juices from the can.

(1)Can Tomato Paste

½ Cup Frying Oil (Canola Oil)

(1)Eggplant

(1) Cup Flour

Wedge of Ricotta Salata

½ a Box of Rigatoni

Directions to Cook Eggplant:

*While you are doing this have the frying oil heating up in a pan on medium heat.

*Have your garlic for the sauce chopped and ready off to the side.

*Be sure off to the side you have a plate with paper towels to place the cooked eggplant – keep this plate a safe distance from the open flame.

– Wash and then cut each end off of the eggplant.

– Now cube the eggplant into pieces and throw into mixing bowl.

– Place three tablespoons of Olive Oil and 1 Cup of Flour along with a couple of sprinkles of Salt, Pepper and Garlic Powder on top the eggplant.

– Mix till all is coated.

– Once completed fry up the eggplant pieces (in batches) till browned & let cool on plate off to the side.

* Once completed with frying do not turn off the heat just lower and throw garlic for sauce in and scrape up the bits at the bottom of the pan while browning the garlic.

* Note you will not be combining the eggplant with the sauce until it’s simmered for an ample enough time and the pasta is ready to put in the sauce.

Directions for Sauce:

– As said above brown the garlic in the oil already in pan from frying eggplant.

– Next add in the prepped chopped tomatoes and red wine.

– Tear up a couple of leaves of fresh basil and throw into the sauce and as well meld the tomato paste into the sauce.

– Sprinkle in pepper, salt and garlic powder to taste.

– Add in a teaspoon of red pepper flakes.

– Let sauce simmer for about 30 minutes, spinning often.

– Get pasta boiled close to end time for the sauce.

Directions for Putting Together:

* While pasta is boiling cut up pieces of fresh basil and use a zester to grate the ricotta salata – put off to the side till plating.

– When pasta almost cooked through add the eggplant pieces to the sauce.

*The sauce may thicken up significantly if so you can thin the sauce by adding a spoon or two of pasta water into the sauce.

– Drain pasta and then add directly to the sauce.

– Mix till all is sufficiently combined.

– Plate two or so ladle’s of pasta into a bowl and top with fresh cuts of basil and a generous helping of grated ricotta salata.

Sit back and enjoy with a nice glass of red!

*No major side notes for alternates on this one – because its prefect the way it is. The only thing I would say is don’t be shy with the ricotta salata.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.