U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking Show

U had me at Kitchen - Reality TV Cooking ShowU had me at Kitchen - Reality TV Cooking Show

Alexia's oven roasted Chicken Thighs!

These are AMAZING! So simple to make!!

Alexia's oven roasted Chicken Thighs! You must make these! They are super easy to make and absolutely delicious!!


Ingredients:
10 bone in Chicken Thighs.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
McCormick Grill Mates (Montreal Chicken Seasoning).
Extra Virgin Olive Oil.
1 bunch fresh Parsley.

Wash your chicken and place chicken on a large cookie sheet.

Next, season your Chicken heavily with Cracked Black Pepper.
Garlic Salt, Garlic Powder and McCormick Grill Mates (Montreal Chicken Seasoning).

Drizzle with Extra Virgin Olive Oil.

Make sure your chicken is evenly seasoned.

Place skin side down on your cookie sheet.

Next, put your Chicken into a pre-heated oven on 375 degrees.

Roast your Chicken for about 1/2 hour skin side down.

Next, remove from oven, and flip the chicken and cook for another 1/2 hour until golden brown.

When done garnish with fresh chopped Parsley.

You are going to LOVE these Chicken Thighs!

Alexia's oven roasted Chicken Thighs! You must make these! They are super absolutely delicious!!

Alexia's oven roasted Chicken Thighs! You must make these! They are super absolutely delicious!!

Alexia's Arancini!!

Arancini!! These Italian rice balls are absolutely delicious!

Arancini!! These Italian rice balls are absolutely delicious… You can stuff them with anything!! They make a great appetizer or even a main dish…. I like to make mine colossal size!!!! Today I stuffed mine with a simple sausage gravy, peas, fresh mozzarella, shredded mozzarella, grated romano cheese! FABULOUS!!! Here is what you need to do!!


Ingredients:
1 large bag of long cook River rice
Butter
Salt
Olive oil
Grated Romano Cheese
2 eggs
2 large fresh mozzarella balls
2 bags shredded mozzarella
1 bag of frozen steam fresh peas
6 links of hot or mild Italian sausage
Fresh basil
2 cans of Pastene kitchen ready tomatoes
Red chili flakes
Cracked black pepper
Canola oil
Seasoned Panko bread crumbs
Italian style bread crumbs


First start your simple marinara sauce. In a pan saute some minced fresh garlic in olive oil when the garlic is browned add 2 cans of pastene kitchen ready tomatoes. Season to taste with garlic salt, cracked black pepper and chili flakes. 


Mix in some finely chopped fresh basil after cooking for about ½ an hour start your sausage gravy.


Add some olive oil to a pan and take the sausage out of the casing and saute and break it up. When done add a few ladles of the marinara. While still cooking the marinara which you can use later to top or dunk the rice balls in.


Cook the sausage gravy for about 45 minutes on low.

Next cook the rice as directed and set aside. When the rice has cooled down mix in 2 eggs, lot’s of fresh grated romano cheese, 1 bag of shredded mozzarella, season with salt and cracked black pepper.

When the sausage gravy is done set it aside to cool. Fold in the peas, some romano cheese, the fresh mozzarella (cut in chunks) and the shredded mozzarella.


Next, roll the rice mixture into balls, keep your hands wet by running them under water because the rice can get sticky and hard to roll… Make them into balls and then make a hole in each one filling them with a table spoon of the sausage gravy and cheese filling. Cover the hole with more rice and roll (Like a meatball)l. Then roll the rice ball into a mix of panko and Italian seasoned bread crumbs.


Set aside and lightly pan fry in canola oil until crispy.

Top with the reserved marinara sauce, basil and some grated cheese!!! 


You are going to LOVE these!

Arancini with Sausage Gravy, Peas, fresh Mozzarella, shredded Mozzarella, grated Romano cheese!

Arancini with Sausage Gravy, Peas, fresh Mozzarella, shredded Mozzarella, grated Romano cheese! 

Roasted Balsamic Chicken Breast w/Tomatoes & Vidallia Onions

This Chicken is so juicy and succulent. Its a BIG hit!!!

Alexia's amazing Roasted Balsamic Chicken Breast with Roasted Campari Tomatoes and Vidallia Onions!!! 


YOU MUST MAKE THIS!!! This Chicken is so juicy and succulent. Its a BIG hit!!!


Ingredients:
Bone in Chicken Breasts.
10-12 Campari Tomatoes (small to medium size).
1 large Vidalia Onions.
1 bunch fresh Parsley.
1 package good seasons Italian dressing mix (dry).
Extra Virgin Olive Oil.
Balsamic Vinegar.
Cracked black pepper.

Wash your Chicken and add it into a Pyrex dish.
Coat your Chicken with the good seasoning mix.
Slice your Onion and spread around the pan.
Add in your Tomatoes scatter them all around.
Season with Pepper.
Cut up your fresh Parsley and add to the dish.
Drizzle the Chicken, Onions and Tomatoes with Olive Oil and Balsamic.

Cover with foil and marinate for 4 hours.

***Tip from Alexia - (I like to prepare this in the morning before I head to the office so when I get home it will be all ready to pop into the oven).

Bake on 375 for about an hour and a half, remove foil, baste your chicken and cook until golden brown, about another 20 minutes.

This chicken is really FABULOUS, so juicy and falls right off the bone!!!

ENJOY!!!!

Alexia's amazing Roasted Balsamic Chicken Breast with Roasted Campari Tomatoes and Vidallia Onions!!

Alexia's amazing Roasted Balsamic Chicken Breast with Roasted Campari Tomatoes and Vidallia Onions!!

Alexia's FAMOUS "Chicken Alexia" recipe!

MANGIARE!!!!!

 

Alexia's "Chicken Alexia" recipe!


MANGIARE!!!!!


Start by washing your Chicken Breast.
Next, pound out your Chicken until thin using a Meat Mallet.
(Alexia likes to pound her Chicken in between 2 pieces of Saran Wrap).

Next, make your Egg wash. In a large bowl combine your Eggs, Milk and Romano Cheese. Season to taste with Garlic Salt, Cracked Black Pepper and Dried Parley Flakes.

In a large bowl or Foil Sheet with sides folded up add your Breadcrumbs use a 50/50 ratio between the Panko and Italian Seasoned.

Dip your Chicken into the Egg wash then into the Breadcrumbs to coat them and lay them out on a large piece of foil.

Next, preheat your fry pan and add in your Canola Oil. Pan fry your Chicken Cutlets and Flip twice so they get extra golden brown.

Change your Oil in between batches or the oil will turn black.

When the Chicken Cutlets are golden brown remove from the pan and layer on a dish with paper towels between each layer to absorb the oil.
==========================================================
San Marzano Marinara Sauce
Ingredients:
2 cans of San Marzano Tomatoes.
Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Fresh Chopped Basil.
1 tablespoon of Sugar.

In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Mash them up with a Potato masher.
Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next add in your sugar.
Simmer on low for about 45 minutes to an hour.
Add in some fresh Chopped Fresh Basil.
=========================================================
Sauteed Spinach:
Ingredients:
2 pkg. Baby Spinach.
Fresh Minced Garlic 4 cloves.
Extra Virgin Olive Oil.
Red Chili Flakes.
Garlic Salt.
Water.

Start by sauteing your Garlic in Olive Oil add some Red Chili Flakes to taste.
Saute your Garlic until lightly browned.
Next, add in your baby Spinach and some Water and wilt down your Spinach.
Season with Garlic Salt.
Remove Spinach from your pan.
==========================================================
Now you are ready to assemble your dish!!!

You will need one large container of Ricotta Cheese (Alexia's favorite brand is SUPREME).
2 bags of course Grated Mozzarella Cheese.
1 cup of Pecorino Romano Cheese.
5 Vine Ripe Tomatoes.

Place your Chicken Cutlets on a large cookie sheet.
Next, cover them in your YUMMY Ricotta Cheese. (Spread it on the Chicken).
Next, add your cooked Baby Spinach.
Next, add some Marinara Sauce.
Next, Add your Tomato slices (Cut them about a 1/4 in thick) Add 2-3 slices per Chicken Cutlet.
Next, Cover your Tomatoes with your Mozzarella Cheese.
Next Add a little more Marinara Sauce.
Top with some Grated Romano Cheese and top with Fresh Basil.
Drizzle with some Extra Virgin Olive Oil.

Put in the oven on 375 degrees for about 15 minutes until all the Cheese is Melted and Bubbly. 

Chicken Cutlets layered w/Ricotta Cheese, Spinach, Mozzarella, Tomatoes & San Marzano Sauce!

Chicken Cutlets layered w/Ricotta Cheese, Spinach, Mozzarella, Tomatoes & San Marzano Sauce!

Pasta w/Pancetta, White Bean in a white Wine Butter Sauce!

Talk about YUMMY!

Alexia's Pancetta and White Bean Pasta smothered in a Creamy White Wine and Butter Sauce! Talk about YUMMY!


This is a very simple but very tasty Pasta dish!! You must try this!


Ingredients:
1 lb. of your favorite Pasta.
1/4 lb Pancetta.
5 tablespoons of Butter.
1/4 cup of dry White Wine.
1/4 cup Chicken Stock.
1 medium Vidalia Onion.
2 cans White Cannellini Beans.
Fresh Parsley.
Grated Parmigiano Reggiano Cheese.
Garlic Salt.
Cracked Black Pepper.
Salt.
1/3 cup of reserved Pasta Water.

Let's begin.
In a saute pan add your Butter and Pancetta.
****(Chop your Pancetta into small pieces).
Saute your Pancetta in the butter until it starts to brown.
Next, add in your Vidalia Onions Sliced round and thin.
Cook them down until they become translucent.
Pour in your White Wine Slowly to De glaze your Pan and reduce.
Next, add in your Chicken Stock and Cannellini Beans.
Season to taste with some Garlic Salt and Cracked Black Pepper.
Use a Potato Masher and Mash up the Beans a little bit.
Add in about 1/2 cup of Grated Parmigiano Reggiano Cheese.
Set your Sauce aside.

Salt your Water and Boil for your Pasta.
When Pasta is Al Dente remove 1/3 cup of the Pasta Water and drain.

Add your Pasta into the Sauce and ladle in your reserved Pasta Water.
Season with Cracked Black Pepper to taste and toss in some more Grated Parmigiano Reggiano Cheese.

Garnish with Fresh Chopped Parsley.

Waaaaa Laaaaaaa..... YOU ARE GOING TO LOVE THIS PASTA DISH!!

Alexia's Pancetta & White Bean Pasta smothered in a Creamy White Wine & Butter Sauce!

Alexia's Pancetta & White Bean Pasta smothered in a Creamy White Wine & Butter Sauce! 

 

Hot Italian Sausage & Rigatoni!

Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!

Hot Italian Sausage & Rigatoni's with a beautiful San Marzano Tomato Sauce!


OHHHHHH it's so good!

(A delicious after work or anytime meal)


Ingredients:
1 1/2 lbs of Hot Italian Sausage.
1 large can of San Marzano Plum Tomatoes.
4 cloves of Garlic. (Minced fine)
Extra Virgin Olive Oil.
Grated Pecorino Romano Cheese.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Salt.
1 lb Rigatoni.
1/2 cup reserved Pasta Water.
Lot's of fresh Basil.


First, brown your Sausage links until about 1/2 way cooked.
** FUN FACT (Partially cooking your Sausage makes it easier to slice).
Remove from pan.
Slice your sausage into 1/2 inch slices.


Next, add a drizzle or two of Olive Oil into your pan and add in the Sausage slices and start to brown them.

Next, add in your minced Garlic.

When the Garlic is toasted, add in your San Marzano Tomatoes and mash them up.


Next, season your Sauce with Garlic Salt, Garlic Powder, and lot's of Cracked Black Pepper.

Next, add in about 1 cup of grated Pecorino Romano Cheese.

Reduce your sauce to a low simmer.

Next, start boiling your Water for your Rigatoni Pasta. (Don't forget to Salt the Water).


Add in your Pasta!!

When the Pasta is Al Dente and just about done ladle out about a 1/2 cup of the Pasta Water.

Next, Drain Pasta and add to a large bowl.

Then, add the Pasta Water and add 1/2 cup of Pecorino Romano Cheese right into the bowl with your Pasta.

Mix the Pasta, Pasta Water and Cheese together.


Next, add the Sausage Sauce and Lots of fresh chopped Basil.

Mix it all together and drizzle with some Olive Oil and sprinkle some more Pecroino Cheese on the top. **** FUN FACT Cheese makes everything taste better!


You are going to LOVE this simple and wonderful meal!!

Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!

Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!

Alexia's Italian Sausage, Potato and Pepper Sandwiches!

How about a nice Sausage, Potato and Pepper sandwich? Yeah baby! Now that's what were talking about!

Alexia's Italian Sausage, Potato and Pepper Sandwiches!! These are just sooooooo YUMMY!!


You can eat it alone or put it in some Crusty Italian Bread!!

A classic and easy recipe & sandwich! YEAH BABY!!!


Ingredients:
6 large Italian Sausage Links - (hot or sweet).
1 can Hunts Tomato sauce.
Cracked Black Pepper.
Olive Oil.
3 Green Peppers.
3 Red Peppers.
1 large Vidalia onion.
Garlic Powder.
Garlic Salt.
8 medium Yukon Gold Potatoes.
Pyrex Dish.

First Brown your sausage in a fry pan (do not fully cook).
Next Wash and cut your Peppers, Onions and Potatoes.
(Slice your Onions and Peppers long ways and your Potatoes in 1/4 inch circles).
Scatter around in your Pyrex dish and season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next Add you can of Hunts Sauce and Mix Around.
Drizzle with Olive Oil.
Add in your sausage cut in 1 1/2 inch slices.
Cover with foil and bake on about 375 for about an hour and a 1/2, remove foil and mix it, then bake for about another 10 minutes, finally mix again and broil until the top gets browned.

YOU WILL LOVE THIS!! SO SIMPLE AND DELICIOUS!!!!

Alexia's Italian Sausage, Potato and Pepper Sandwiches!! These are just sooooooo YUMMY!!

Alexia's Italian Sausage, Potato and Pepper Sandwiches!! These are just sooooooo YUMMY!!

This is a "Winner, Winner Chicken Dinner"!

Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce!

Winner, Winner Chicken Dinner! Alexia's knock your socks off famous Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce! Serve with a side of Couscous & some broccolini!

****RECIPE ALERT!!
This is a "Winner, Winner Chicken Dinner"!
Alexia's FAMOUS Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze and Pinot Grigio White Wine Sauce.

Chicken Cutlet Ingredients:
4 large boneless Chicken Breasts.
4 large Eggs.
1/2 cup Whole Milk.
1/2 cup Grated Romano Cheese.
Garlic Salt.
Cracked Black Pepper.
Dried Parley Flakes.
4C Seasoned Panko Breadcrumbs
4C Italian Style Breadcrumbs.
Canola Oil.

****FUN FACT - You can watch Alexia make these Chicken Cutlets on her episode "Bring Back Sunday Dinner".

Start by washing your Chicken Breast.
Next, pound out your Chicken until thin using a Meat Mallet.
(Alexia likes to pound her Chicken in between 2 pieces of Saran Wrap).

Next, make your Egg wash. In a large bowl combine your Eggs, Milk and Romano Cheese. Season to taste with Garlic Salt, Cracked Black Pepper and Dried Parley Flakes.

In a large bowl or Foil Sheet with sides folded up add your Breadcrumbs use a 50/50 ratio between the Panko and Italian Seasoned.

Dip your Chicken into the Egg wash then into the Breadcrumbs to coat them and lay them out on a large piece of foil.

Next, preheat your fry pan and add in your Canola Oil. Pan fry your Chicken Cutlets and Flip twice so they get extra golden brown.

Change your Oil in between batches or the oil will turn black.

When the Chicken Cutlets are golden brown remove from the pan and layer on a dish with paper towels between each layer to absorb the oil.

Now your ready to make your Sauce!
Grape Tomato, Balsamic Glaze and Pinot Grigio White Wine Sauce.

Ingredients:
2 PKG.Grape Tomatoes.
1 cup Pinot Grigio Wine.
Extra Virgin Olive Oil.
1/2 cup Balsamic Glaze.
Garlic Powder.
Cracked Black Pepper.
Sea Salt.

Preheat your Saute pan and add in some Olive Oil.
Next, add in your Grape Tomatoes and start to saute.
Season to taste with garlic Powder, Cracked Black Pepper, and sprinkle in some
Sea Salt.

Next, add in your White Wine and reduce.

Next add in your Balsamic Glaze and reduce.

Waaaaaaa Laaaaaaaa it's that easy!!

Pour this AMAZING sauce over your Chicken! It's Knock your socks off Good!
 

Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce!

Chicken Cutlets smothered in a Grape Tomato, Balsamic Glaze & Pinot Grigio White Wine Sauce!

Alexia's Farfalle Pesto Pasta!

"Now that's Italian"

Alexia's beautiful Farfalle Pasta with Pesto Sauce, Grape Tomatoes, Fresh Asparagus and Pecorino Romano! 


Ingredients:
2 cups of Pesto Sauce (Recipe Below). Or you can use a store bought brand.

1 lb. Farfalle Pasta.

Grated Pecorino Romano.

2 PKG. Grape Tomatoes.

1 bunch of Fresh Asparagus.

1/2 cup Reserved Pasta Water.

Garlic Salt.

Garlic Powder.

Cracked Black Pepper.

Salt.

Basil.

Start your Water to boil your Pasta. (Salt your Water).

Wash your Asparagus and break off the bottom Stems.

Steam them for a few minutes until they are bright green.

Remove Asparagus and set aside, cut them into 1/2 pieces.

Wash your Tomatoes and cut them in 1/2.

Boil your Pasta until Al Dente.

Before draining, ladle out about a 1/2 cup of the Pasta Water and set aside.

Drain your Pasta an add to a large bowl. When Slightly cooled fold in your Pesto Sauce, Reserved Pasta Water and Grated Romano Cheese.

Next add in your Tomatoes, and Asparagus.

Season with Garlic Salt, Garlic Powder and Cracked Black Pepper.

It's really fresh, tasty and delicious!!!! It's quick and easy!!!

**PESTO - ***You can make this Pesto in advance! You can incorporate this wonderful pesto into so many dishes!!!!
You can use a Food Processor for this.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper

In a food processor -
Add 3 cups of fresh basil packed tight
1 cup of fresh parsley
Add 3 cloves of fresh garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmesan
1 teaspoon salt
Cracked black pepper to taste
1/4 cup pine nuts

Pulse in your food processor and blend together.
It's AMAZING!!!

Alexia's beautiful Farfalle Pasta w/Pesto Sauce, Grape Tomatoes, Fresh Asparagus & Pecorino Romano!

Alexia's beautiful Farfalle Pasta w/Pesto Sauce, Grape Tomatoes, Fresh Asparagus & Pecorino Romano!


Alexia's Easy Pink Vodka Sauce over mini Rigs with Peas!

Oh la la! Now that's Italian!

 

Alexia's Mini rigs ladled with her velvety smooth & delicious Pink Vodka Sauce, Peas, lots of Grated Pecorino Romano and topped with some Fresh Basil! Oh la la! Now that's Italian!


Alexia's Easy Pink Vodka Sauce over mini Rigs with Peas!!


Ingredients:
1 lb Mini Rigatoni Pasta
5 tablespoons of butter
Salt
Fresh Basil
Red pepper flakes
1 cup Romano cheese
1 can Pastene Kitchen ready tomatoes
1/2 cup vodka (high end brand)
1/2 cup heavy cream
1 pkg. Frozen Peas

In a sauce pan melt down your butter and add in some hot pepper flakes (Add to amount of heat you like, I like it extra spicy).

Next add in your vodka, cook until the alcohol burns out and keep stirring on medium heat.

Next add in your tomatoes. Cook on low for about 20 minutes.

Next fold in your heavy cream and 1/2 cup of romano cheese.

Reduce and cook on very low (keep stirring)

At the very last minute add in your peas (Thaw them out or Microwave them for a couple of minutes to defrost). Add in about a 1/4 cup to the sauce.

Salt your water and boil your pasta until Al Dente.

Drain your pasta and add into the sauce pan.

Toss with lots of Romano cheese and lots of fresh basil!!

ENJOY!!!

Alexia's Pink Vodka Sauce, Peas,  Pecorino Romano & topped with Fresh Basil!

Alexia's Pink Vodka Sauce, Peas,  Pecorino Romano & topped with Fresh Basil!

SAUSAGE, White BEAN & RABE BRUSCHETA!

"Now that's italian"

OMG YES!!!! Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!! Ohhhhhhhh YEAH!! "Now that's Italian"

This is beyond delicious!!! Here is Alexia's recipe!

Ingredients:
Hot or sweet Italian sausage (about 4 links).
1 bunch Andy Boy Broccoli rabe.
1 can cannellini beans.
8 cloves of roasted garlic.
Red chili flakes.
Cracked black pepper.
Garlic Salt.
Garlic Powder.
Extra Virgin Olive Oil.
1 Loaf of good Italian bread.
Grated Pecorino Romano Cheese.
1 block of sharp provolone cheese.

Start by browning your sausage in whole links in your fry pan. When the sausage in lightly browned remove from the pan and cut into 1 inch slices. ***Tip it is easier to slice your sausage when it is slightly cooked then when it is raw. (This is why Alexia pre-cooks it prior to slicing).

Next, add your sliced sausage into a pan with extra virgin Olive oil and brown on both sides.

Next, wash and cut the long stems of your rabe, the best place to cut them is around the bottom of the leaves otherwise they will be tough. Cut the rabe into small pieces.

Next, steam your rabe until they are bright green.

Now your ready to add the rabe into the sausage.

Season with garlic salt, cracked black pepper, garlic powder and red chili flakes.

Next add in your roasted garlic. You can slice or mash it up.

Drizzle in some olive oil.

Next, add in your can of cannellini beans.

Sprinkle with some Pecorino Romano.

Cook down on medium and reduce the liquid.

Next toast or grill your bread.

Drizzle your bread with Olive Oil.

Top your bread with your Sausage, White Beans and Rabe.

Next, shave some Sharp Provolone on top, drizzle with some olive oil and sprinkle on some red chili flakes.

YOU ARE GOING TO LOVE THIS!!! ENJOY!!!
 

Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!!

Sausage, white beans and rabe over toasted Italian bread with shaved sharp provolone cheese!! 

ALEXIA'S EASY ESCAROLE AND BEANS!!!

"Scarole & Beans"?

 

Alexia's delicious Escarole & Bean soup! Mama Mia!!!  Who wants the recipe for "Scarole & Beans"?

This healthy and hearty soup is sure to warm you up on a cold winter's night....


This is a simple and delicious one pot meal!! "LIKE" SHARE & ENJOY!


Ingredients:
2 heads of fresh Escarole. (Wash your Escarole really well and chop into 1/2 pieces).
7 Cloves of Minced Fresh Garlic.
64 oz of Chicken Stock (2 containers).

1/4 lb of Pepperoni sliced thin. ****OPTIONAL
3 cans of Cannellini Beans (Do not drain).
1/4 cup Grated Pecorino Romano Cheese.
1/4 of a 1 lb box of Acini di Pepe no.78 Pasta.
Red Chili Flakes.
Cracked Black Pepper.
Garlic Salt.
Extra Virgin Olive Oil.

In a large pan add about 6 tablespoons of Extra Virgin Olive Oil.
Next, add in your minced Fresh Garlic.
Add in your Red Chili Flakes to taste.

Saute your Garlic until Golden Brown. 

Next, add in your Pepperoni.
Saute for about 3 minutes until your Pepperoni becomes a little crispy.
Now it' time to add in your Escarole.

Saute for a couple of minutes.

Next, slowly add in your Chicken Stock to deglaze your pan and bring up all those wonderful bits of Garlic. 

Next, add in the remainder of your Chicken Stock  bring to a boil.

Simmer down for about 20 minutes until your Escarole becomes tender.
When the Escarole is starting to wilt it's time to add in your beans.
Using a large spoon or Potato masher slightly mash up some of the beans. (This makes the Soup extra creamy).
Season with Garlic Salt, and Cracked Black Pepper to taste.
After about 15-20 minutes of cooking the Soup in low add in your Pasta (Do not cook the Pasta in advance it will cook in the soup).
Simmer on low for about 20 more minutes.
Just prior to shutting off the stove mix in your Grated Romano Cheese.
Let the Soup sit for 10 minutes to develop a rich and creamy consistency.
Now your ready to eat!! Serve with some Garlic Bread!! OH MY!!
"Now that's Italian"
MANGIARE!

Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!

Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!

Hot Italian Sausage, Rabe & Cannellini beans Farfalle Pasta!

This is so delicious!! You must try it!

Check out Alexia's Hot Italian Sausage, Rabe and Cannellini beans over Farfalle Pasta! "Now that's Italian"

Ingredients:
3 lbs. Hot Italian Sausage
2 Bunches of fresh Rabe
1 Can Cannellini Beans
1 Lb Farfalle Pasta (Alexia loves Barilla)
8 cloves fresh garlic
Olive Oil
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Grated Romano Cheese

Brown your sausage until it is 1/2 way cooked. Cut it into 1 inch slices and set aside.

Wash your rabe thoroughly and cut off lower stems.

Cut them up and steam them until wilted.

In a fry pan add some Olive oil and add your sausage, when sausage starts to brown add your fresh minced garlic. (Alexia LOVES the GARLIC)

Next add your rabe (which has been steamed) and season with Garlic Salt, Cracked Black Pepper, Red Chili Flakes and Garlic Powder.

Drizzle with a little Olive Oil.

Add in your can of Cannellini Beans.

Cook down until slightly reduced.

Sprinkle in some Romano cheese.

Set aside.

Boil your pasta (***Remember to salt your water) when pasta is Al Dente mix in the Sausage, Beans and Rabe and add some Grated Romano Cheese......

Check out Alexia's Hot Italian Sausage, Rabe and Cannellini beans over Farfalle Pasta! "Now that's I

Check out Alexia's Hot Italian Sausage, Rabe and Cannellini beans over Farfalle Pasta! "Now that's I

Alexia's beautiful bruschetta!!

"Now that's Italian"

Alexia's beautiful bruschetta made with vine riped Campari tomatoes, red onion, & lots of fresh basil... Oh lalala this is good stuff! It's so easy to make! Here we go! Start with a day old French baguette, slice your bread into 1 1/2 inch slices, place the sliced bread on a cookie sheet. Season your bread with garlic powder, garlic salt, & cracked black pepper. Next, drizzle it with olive oil, turn it over & repeat the steps so both sides are seasoned. Next, bake them in the oven on 375 for a few minutes until the bread looks lightly toasted. While that is baking, cut up your tomatoes, red onions & basil season with garlic salt, a pinch of red chili flakes, garlic powder and cracked black pepper. Next, add in some good extra virgin olive oil & balsamic vinegar. Take your bread out & plate it up! Add your tomato mix all over the top & use all that great juice from the dressing you just made. Top it all off with a drizzle of balsamic glaze! You are going to love it! 




Alexia's beautiful bruschetta made w/vine riped Campari tomatoes, red onion, & lots of fresh basil!

Alexia's beautiful bruschetta made w/vine riped Campari tomatoes, red onion, & lots of fresh basil!

CORN BREAD CASSEROLE!

A great dish for fall!

CORN BREAD CASSEROLE

1 Egg. 1/2 stick melted Butter. 8 oz Sour Cream. 1 can creamed Corn (Do not drain). 1 can summer crisp Corn (Drained). Mix all the above ingredients together in a large bowl. Season with Cracked Black Pepper. Next, fold in 1 box of Jiffy Corn Muffin Mix. Sprinkle on some smokey Paprika.

Pour your batter into a greased Pyrex or round baking dish.

Bake for 45 minutes on 350 degrees. (For a large crowd you may want to double this recipe).

CORN BREAD CASSEROLE! So easy and wonderful!! Great for a fall dish!

CORN BREAD CASSEROLE! So easy and wonderful!! Great for a fall dish!

Pasta w/Eggplant, Mozzarella, Garlic & ground Beef!

This Pasta dish is a winner! It's super simple and ohhhhhh so good!

Here is Alexia's recipe for Pasta with Eggplant, Roasted Garlic, Campari Tomatoes, Fresh Buffalo Mozzarella, Ground Beef, Basil and Parmesan Cheese!

Ingredients:
1 lb Colavita Radiators Pasta.
1 lb ground Beef.
6 cloves of roasted Garlic.
1 bunch fresh Basil.
Extra Virgin Olive Oil.
Red Chili Flakes.
Cracked Black Pepper.
Garlic Salt.
4 cups Chopped Eggplant (no seeds).
1 cup Grated Parmesan Cheese.
12 ripe Campari Tomatoes.
2 tablespoons of Tomato Paste.
1/4 cup reserved Pasta water.
Salt.

In a pan Saute your Roasted Garlic in Olive Oil until slightly crispy.

Next, add in your Chopped Eggplant, add in a little more Olive Oil and saute.

Season with to taste with Red Chili Flakes, Cracked Black Pepper and Garlic Salt.

Cook down your Eggplant until tender (add some water to help with the cooking process).

Remove Eggplant from the pan and set aside.

Start boiling your water for your Pasta (Remember to Salt your water).

Next, add in your Ground Beef to the pan and start to cook down. (Chop it up fine).

Add in your Tomato Paste and some water and season your beef to taste with Cracked Black Pepper and Garlic Salt.

When the Beef is cooked down add in your Campari Tomatoes and add the Eggplant back into the pan.

Remove 1/4 cups of your Pasta Water and set aside.

As your Eggplant, Beef and Tomatoes are cooking add in the reserved Pasta water.

Remove your Pasta when it is Al Dente.

Toss your Pasta with some Olive Oil and add in your Grated Parmesan Cheese.

Next, toss your Pasta right into your Sauce!!

Mix in your Chopped Fresh Buffalo Mozzarella and Top with lot's of Grated Cheese and Fresh Basil!!!

It's so good!!!
 

Pasta w/Eggplant, Roasted Garlic, Tomatoes, Buffalo Mozzarella, Ground Beef, Basil & Parmesan!

Pasta w/Eggplant, Roasted Garlic, Tomatoes, Buffalo Mozzarella, Ground Beef, Basil & Parmesan!

Alexia's Mexican Style Lasagna!!

Alexia's Mexican Style Lasagna!!

 

Alexia's Mexican Style Lasagna!!


This is an awesome and easy dish! This is really a great and fun meal for after work, game day and YES It's a party favorite..... 

"The People Love It"


Ingredients:
2 packages of Flour Tortillas.
2 lbs. lean Ground Beef.
1 can of Refried Beans.
1 package of Sharp Cheddar Cheese.
1 package of Mexican blend Cheese.
1 package of Monterey Jack Cheese.
1 jar Salsa.
2 cans of RO*TEL Tomatoes & Green Chilies
1 fresh Jalapeno..
1 bunch of fresh Cilantro.
1 package of Taco Seasoning.
Mexican Chili powder.
Garlic Powder.
Garlic Salt.
Sour Cream.
Cooking Spray.
Water.


Brown your Ground Beef and add in the Taco Seasoning mix.

Next, add in a little bit of water (as directed) and reduce.

Next, season the Ground beef a little bit more with Garlic Salt, Garlic Powder and Mexican Chili Powder (Season to taste). (Mexican Chili Powder is very SPICY).


**You will layer this Mexican Style Lasagna like a traditional Italian Lasagna using the Tortilla's like the pasta sheets.

Next, spray your Pyrex dish and put a layer of flour tortillas on the bottom of the dish.


Next layer with the Ground Beef, Mixture of Cheeses, and the the RO*TEL tomatoes.

Next, repeat the above steps with Ground Beef, Mixture of Cheeses, and the the RO*TEL tomatoes, then add a layer of Refried beans spread the beans evenly over the other ingredients.


*Repeat the layering again.

Top with more of the Cheese and a nice drizzle of Salsa.

Bake on 375 for about 25-30 minutes until the cheese is melted and bubbly.


Serve with a dollop of Sour Cream, Chopped Cilantro and some Fresh cut Jalapeno's.


Waaaa Laaaa..... WOW you are going to LOVE this!!!

Alexia's Mexican Style Lasagna!!

Alexia's Mexican Style Lasagna!!

ALEXIA'S YUMMY ROASTED LEMON CHICKEN!

Oh my!!! You must make this succulent oven Roasted Chicken!

 

ALEXIA'S YUMMY ROASTED LEMON CHICKEN!!!!


This delightful roasted Chicken Breast is so juicy and melt in your mouth delicious!! Check out this very simple but flavorful recipe!! Its fantastic!!


Ingredients:
4 bone in chicken breast
1 lemon
1 large yellow onion
1 bunch fresh parsley
Olive Oil
1 bag match stick carrots
Garlic Salt
Garlic Powder
Dried Parsley
Cracked Black Pepper
Cooking Spray
Pyrex Dish
Foil

Spray your Pyrex dish with cooking spray.
Wash and dry your chicken breast and put in the dish.
Season heavily with cracked black pepper, garlic powder, garlic salt, and dried parsley.
Cut up your onion and lemon and put it all around and on top of chicken.
Cut up your fresh parsley and put it all around the pan.
Add in your carrots all around the pan.
Season again.
Drizzle with Olive oil.
Cover dish with foil and put into a preheated oven between 375-400 degrees for about an hour.
Take off the foil and baste the chicken fir about another 30-40 minutes until brown and the chicken pulls away from the bone easily.

It is so juicy and tasty!! You are going to LOVE IT!!!!!!!


This delightful roasted Chicken Breast is so juicy and melt in your mouth delicious!

This delightful roasted Chicken Breast is so juicy and melt in your mouth delicious!

Alexia's famous salmon

Alexia's Spectacular Salmon! This is so simple and so delicious!

 

Ingredients: (Based on 4 servings)
2 1/2 lbs Salmon
1 Fresh Lemon
4 Fresh Vine Ripe Tomatoes
Tabasco Sauce
Extra Virgin Olive Oil
Cooking Spray
Cracked Black Pepper
Garlic Powder
Garlic Salt
Dried Parsley
Red Pepper Flakes

You can either grill this dish or roast it in the oven!

Start with a beautiful piece of fresh Salmon, Alexia usually estimate for a little over 1/2 lb per person with some side dishes unless you are really hungry!

Wash the Salmon thoroughly and place it on foil double layer the foil so it will be able to hold the juices. Curl up the sides.

Spray the foil with cooking spray, and place Salmon skin side down.

Dry rub the salmon with tons of cracked Black Pepper, Garlic Powder, Garlic Salt, and Dried Parsley.

Slice the Tomatoes about 1/4 inch thick and layer all over the Salmon completely covering it.

Season the Tomatoes with Garlic Salt, Garlic Powder, Cracked Black Pepper, Red Chili flakes and drizzle with Tabasco Sauce. (Use as much or as little as you wish) Alexia likes it spicy!

Cut up the Lemon and squeeze the fresh Lemon juice all over the Tomatoes and Salmon. Alexia uses about 1/2 of the Lemon.

Drizzle with Olive Oil!

Grill or bake until the Tomatoes look roasted and the fish looks flaky. The Tomatoes should be charred.

TIP: If you do decide to roast in the oven place the foil on a cookie sheet. Alexia
cooks it @ 400, and at the very end broils it to get the tomatoes brown and crispy.

YOU ARE GOING TO LOVE THIS SALMON!!

ALEXIA'S SPECTACULAR SALMON! THIS IS SO SIMPLE AND SO DELICIOUS!

ALEXIA'S SPECTACULAR SALMON! THIS IS SO SIMPLE AND SO DELICIOUS!

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