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 amazing Crock-Pot Chicken Chili!

Oh so good!

Alexia's amazing Crock-Pot Chicken Chili! 🌶🍲🥄🍗💯🔥


This Chili is absolutely delightful and it's so easy to make!

Follow these simple steps and you are going to have a delicious, hearty and healthy meal!


Ingredients:

3 large boneless Chicken Breasts

1 large can of Hunts Tomato Sauce

1 small can of RO*TEL Original Diced Tomatoes and Green Chilies

1 Cubanelle Pepper

1 large Green Bell Pepper

1 large Red Pepper

2 fresh Plum Tomatoes

6 cloves fresh Garlic

1 1/2 large Vidalia Onion

2 fresh Jalapeno Peppers

McCormick Chili Powder

Tabasco Sauce

Cracked Black Pepper

Garlic Salt

Garlic Powder

Paprika

Ketchup

Yellow Mustard

1 can dark Kidney Beans

1 can Pinto Beans

1 can Black Beans

1 bag of a shredded Mexican Cheese blend

Daisy Sour Cream

Tostitos Chips


Start by washing your chicken and setting it aside.

Next, chop up your Peppers and Plum Tomatoes into 1/2 inch pieces.

Next, chop up your Vidalia Onions. (Reserve some onions for later to top your Chili - cut very these very fine).


Now it's time to add your Chicken, Peppers and Onions into your Crock-Pot.


Next, add in your can Hunts Tomato Sauce and your can of RO*TEL Original Diced Tomatoes and Green Chilies.

Next, add in your McCormick Chili Powder about 1/2 of a 2.5 ounce bottle.

Next, season to taste with Cracked Black Pepper, Paprika, Garlic Salt and Garlic Powder.

Now add in about 2 tablespoons of Yellow Mustard and about 6 tablespoons of Ketchup.

Next, add in 4-5 shakes of Tabasco (More if you want it extra spicy).


Mix everything really well.


Turn on your Crock-Pot to the slow 8 hour mode.

After about 2 hour of cooking time add in your 3 cans of beans water and all. (1 can of dark Kidney Beans, 1 can of Pinto Beans, 1 can of Black Beans).


In the last hour or so, remove the Chicken from the Crock-Pot and Shred up the Chicken.

Add the Chicken back into the Crock-Pot to absorb all of that Chili flavor.


Finish cooking until the time is up. (Let it sit for about 15 minutes prior to serving to thicken up).


Now it's time to plate and serve!


Alexia likes to serve this in a Soup bowl, topped with finely cut onions, some shredded Mexican Cheese, lots of fresh chopped Cilantro, a dollop of Daisy Sour Cream and some Crispy Tostitos chips!!!


"LIKE" SHARE & ENJOY THIS RECIPE!!!! It's OHHHHHH SOOOOOOO GOOD!!!


#alexiafoodees #recipealert #chickenchili #crockpotrecipes #chili #recipeoftheday #spicy #sogood #freshingredients #simpleanddelicious #onepotmeal #uhadmeatkitchen

Alexia's amazing Crock-Pot Chicken Chili!

Alexia's amazing Crock-Pot Chicken Chili!

Tuscan Style Spicy Sausage, Northern White Bean& Kale Soup!

This soup is oh so good!!!!

Alexia's Tuscan Style Spicy Sausage, Northern Bean, Vegetable and Kale Soup!


This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!!  "LIKE" SHARE & ENJOY! 


Ingredients:

1 1/2 lbs ground hot Italian sausage out of the casing (you can also use sweet).

6 fresh plum tomatoes.

3 cans of northern white beans.

4 stalks of fresh celery.

1 large vidalia onion. 

6 carrots.

3 - 32oz containers of chicken stock (You can also use vegetable stock).

1 large bag of fresh kale (16 oz bag).

Extra virgin olive oil.

Cracked black pepper.

Garlic powder.

Grated pecorino romano cheese.

Italian bread.


Start by washing and chopping your onions, celery and carrots.


In a fry pan add a couple of tablespoons of olive oil and brown your ground sausage. When the sausage is browned set aside.


In a large pot pour in your chicken stock and add in your whole fresh plum tomatoes, onions, celery and carrots.


Season to taste with some cracked black pepper and garlic powder.

Boil your stock and veggies for about 10 minutes.


Next, add in your Kale and cook down on medium to high heat for about 15 minutes until the kale wilts down. 


Remove your tomatoes from the pot put them in a bowl remove the skin from your tomatoes and mash them up add them back into the soup.


Now reduce your heat to low and add in your sausage and white beans.

(Do not drain your beans).


Use a potato masher and mash up some of the beans to get a creamier consistency in the soup.


Continue to cook on low for about 45 more minutes until the kale is tender and the broth is creamy.


Serve with a sprinkle of grated pecorino romano cheese on top, a drizzle of olive oil and some nice Italian grilled bread!


This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!!

This scrumptious, healthy and hearty soup is sure to please on a cold winter's night!! 

Alexia'a Spectacular Stuffed Mushrooms!

Oh so good!

Alexia'a Spectacular Stuffed Mushrooms!


Ingredients:

15-20 extra large white mushrooms

1 1/2 sticks of salted butter

1 box of Ritz crackers (4 sleeves)

1 1/2 cups Parmesan cheese

1 cup of shredded Gruyere cheese

8 cloves of fresh minced garlic

1 bunch of fresh chopped parsley

1/4 lb thin sliced pepperoni (cut julienne style)

12 mushroom finely chopped mushroom stems

Cracked black pepper

Garlic powder

Cooking spray


Start by cleaning your mushrooms and hollowing them out removing the stem (save the stems to add to the stuffing).

Next, crush up your Ritz crackers.

In a large mixing bowl combine the Ritz crackers, grated Parmesan and Gruyere cheese, mix well.

Next, season your cracker mixture to taste with cracked black pepper and garlic powder.

Next, add in your minced garlic, chopped fresh parsley and chopped mushroom stems, mix well.

Next, add in your sliced pepperoni and butter (melt down your butter prior to adding) mix well. 

Your stuffing consistency should be slightly sticky and you should be able to mold it into a ball and it will not crumble apart. (If you feel it is a little dry you can add in a little more butter until you get the consistency you desire). 


Next, spray your baking dish with some cooking spray.

Stuff your mushrooms and lay them out evenly in your dish. ****TIP - Alexia likes to add some fresh plain mushrooms scattered across the top of the stuffed mushrooms to give them some extra mushroom flavor during the cooking process. 

Cover your mushrooms with foil. 


Now your ready to bake! 

Pre-heat your oven to 375 degrees.

Cook your mushrooms for 45 minutes to an hour then uncover and continue to cook until the mushrooms are tender and the tops are brown and crispy.


Alexia'a Spectacular Stuffed Mushrooms!

Alexia'a Spectacular Stuffed Mushrooms!

Penne w/Sausage, Rabe, Olives and GARLIC!!

Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta!

Check out Alexia's 🔥🔥 Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta! OH MY!!! "Now that's Italian" 🙌🍽💞💯✅

Ingredients:
4 links of Hot Italian Sausage
2 Bunches of fresh broccoli rabe
1 lb. Barilla Penne Pasta
8 cloves fresh thinly sliced garlic
1 can Black Olives
Colavita Extra Virgin Olive Oil
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Grated Romano Cheese
Shaved Parmagiano Reggiano Cheese
Water

To start, add a little bit of Olive Oil to your fry pan.Next, brown your sausage until it is 1/2 way cooked.Remove Sausage from you pan and cut it into 1 inch slices and set aside.
Wash your rabe thoroughly and cut off lower stems.

Next, cut up your rabe coarsely.

Next, add your rabe into a large pan add some water and steam them until the rabe is wilted. (Remove from pan, drain and set aside).

Next, saute your rabe (which has already been steamed) in some olive oil in your fay pan and season to taste with garlic salt, cracked black pepper, red chili flakes and garlic powder. ***Remove from your pan and set them aside.
Next, add some olive oil into a fry pan then add your fresh garlic and saute until a little toasty brown.

Next, add your sausage back into your fry pan with the garlic and brown it up.

Add in your can of olives break them up as you add them by squeezing them with your fingers.

Add your rabe back into the mix and drizzle with a little olive oil.

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 - remove about 1/3 cup of pasta water and set aside.
Next, drain your pasta, add in your pasta water and season to taste with some cracked black pepper, garlic salt and a little olive oil.
Next, mix in the sausage, rabe, olives and garlic and sprinkle in some grated Romano Cheese.
Now plate it up and top with some shaved Parmagiano Reggiano. OH SO GOOD!

OH MY!!! "Now that's Italian"

OH MY!!! "Now that's Italian"

BAKED EGGPLANT PARMESAN

"Now that's Italian"

BAKED EGGPLANT PARMESAN


A lot of our #alexiafoodees have been asking for some healthy alternatives on Italian classic dishes. So here is ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe that is sure to please!! 

We hope you LOVE this recipe! "LIKE" SHARE & ENJOY!


INGREDIENTS:

4 Eggplant

2 Cans San Marzano Tomato Sauce

Extra Virgin Olive Oil

1 bunch Fresh Basil

Cooking Spray

Garlic Salt

Garlic Powder

Cracked Black Pepper

Red Chili Flakes

Pecorino Romano Cheese

Shredded Mozzarella Cheese

6 cloves fresh Garlic

Sugar


EGGPLANT RECIPE:

Start by peeling and washing your eggplant.

Slice your eggplant thinly try to eliminate the very seedy pieces (the seeds are not pleasant to eat and have a bitter taste).

Add your eggplant into a large bowl and season to taste with garlic salt, garlic powder and cracked black pepper.

Next, drizzle your eggplant with some extra virgin olive oil and mix well so all of the eggplant is coated and seasoned. 

Next, spray a cookie sheet with cooking spray and layer your eggplant (single layer) onto the cookie sheet.

Pop into a pre-heated oven on 357 and bake for about 10 minutes per side until the eggplant is cooked and slightly browned.

Remove and set aside while your sauce is cooking. 


SAN MARZANO TOMATO SAUCE RECIPE:

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 translucent and 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 lots of fresh Chopped Fresh Basil. 


ASSEMBLE:

Now you are ready to assemble your eggplant Parmesan.

In a Pyrex baking dish start layering.

Start with the sauce, then add the eggplant.

Sprinkle on some Pecorino Romano and Mozzarella Cheese.

Repeat these steps.

Cover with foil and bake on 375 until the cheese is melted and bubbly for about 20 minutes or so.

Remove the foil and broil it for a couple of minutes until bubbly, crispy and slightly browned.


Remove from the oven and let it settle for about 10 minutes.

Add some fresh basil to the top prior to serving. 

"Now that's Italian" 

ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe

ALEXIA'S no fry, no breading, no flour baked Eggplant Parmesan Recipe

Alexia's simple spicy san marzano tomato sauce

San Marzano Tomato Sauce

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. 

Serve over your favorite pasta!!! 

MANGIARE!!!

ALEXIA'S SIMPLE SPICY SAN MARZANO TOMATO SAUCE OVER RIGATONI'S!

Italian Sausage, Potatoes, Vidalia Onions & Pickled Peppers!

An Italian Classic!

Italian Sausage, Yukon Gold Potatoes, Vidalia Onions and Pickled Peppers!


"Now that's Italian"


Ingredients:

3 lbs Italian Sausage (Hot or Sweet).

5 lbs. Yukon Gold Potatoes.

1 1/2 large Vidalia Onions.

1 cup thinly sliced Pickled/Vinegar Peppers.

1 bunch fresh chopped Parsley.

Extra Virgin Olive Oil.

Cracked Black Pepper.

Garlic Salt.

Dried Parsley Flakes.

Cooking Spray.


Start by preheating your oven to 375 degrees.

Next, peel and wash your potatoes and cut them into uniform wedge slices.

Next, slice up your onions.

Next, spray your cooking dish with cooking spray.

Add your potatoes and onions into your baking dish.

Season to taste with cracked black pepper and garlic salt.

Next, add in your dried parsley.

Mix well.

Next, drizzle with some extra virgin olive oil.

Cut your sausage into 2 inch pieces.

Next, add in your sausage, scatter all around the potatoes.

Next, drizzle with more olive oil.

Cover with foil and pop into your oven.

(375 degrees for 1 1/2 hours).

When your sausage is slightly browned and your potatoes are fork tender,

remove your foil, turn your sausage and potatoes.

Next, add in your pickled peppers and fresh chopped parsley. 

Now, pop it back into the oven for another 45 minutes until the sausage is browned 

and the potatoes are golden and crispy on the outside and soft in the middle. 


You are going to LOVE this dish!

You are going to LOVE this dish!

Chicken Parmesan!

ALEXIA'S AMAZING CHICKEN PARM!!!

Chicken Parmesan Recipe!


Ingredients:

Boneless Chicken Breast

2 cans of San Marzano Tomatoes.

Extra Virgin Olive Oil.

Canola Oil

6 cloves minced Garlic.

Red Chili Flakes.

Garlic Salt.

Garlic Powder.

Dried Parsley Flakes

Cracked Black Pepper.

Fresh Chopped Basil.

1 tablespoon of Sugar.

Whole Milk

Eggs

Seasoned Panko Bread Crumbs

Italian Seasoned Bread Crumbs  

Shredded Mozzarella Cheese

Pecornino Romano Cheese

Chopped Fresh Basil

Slicing Mozzarella Cheese



San Marzano Marinara Sauce

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.   


Chicken Cutlet Recipe

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.


Assemble your Chicken Parmesan

Pre-heat your oven to 400 degrees.

In a deep baking or Pyrex dish ladle in some of your Marinara Sauce.

Next, add your Chicken Cutlets.

Now add your shredded Mozzarella Cheese.

Next, add your slicing Mozzarella one slice per cutlet.

Ladle with some more Marinara and top with Percorino Romano and fresh chopped Basil.

Pop into your oven and bake until the cheese becomes golden brown and melted.


WE HOPE YOU LOVE THIS RECIPE!!

"LIKE" SHARE & ENJOY!


 

"Now that's Italian"

Tortellini with Parma Prosciutto, Vidalia Onions & Peas!

Additional Information

Tortellini with Parma Prosciutto, Vidalia Onions  and baby Peas!


1lb of Tortellini.

10 slices of thin Parma Prosciutto (cut into strips).

6 tablespoons of Salted Butter.

3 tablespoons of Olive Oil.

1 cup baby Peas.

1 Vidalia Onion (finely chopped).

Cracked Black Pepper.

1 cup Chicken Stock.

1 bunch Fresh Parsley.

Parmagiano Reggiano Cheese (Both grated and sliced thin).


Start by adding 3 tablespoons of Olive Oil to your pan.

Next, add in 2 tablespoons of Salted Butter and melt down.

Next, add in your finely chopped Vidalia Onion.

Season your Onion to taste with some Cracked Black Pepper.

Saute your Onions until translucent.

Next, add in your Parma Prosciutto strips.

Saute until it becomes crispy.

Now slowly add in your Chicken Stock to deglaze your pan.

Season to taste with some Cracked Black Pepper.

Lower your flame and start to reduce the Chicken Stock.

When your Chicken Stock is reduced add in your baby Peas.

Next, add in the remaining 4 tablespoons of Butter.

Boil the water for your Tortellini (Salt your Water).

(The Tortellini will not take long to cook, you will know they are done when they float to the top).

Next, fold into your sauce the grated Parmagiano Reggiano Cheese.

Remove about 1/4 cup of Pasta Water and put on reserve you will use this to adjust the consistency of the sauce.

When your Tortellini is done fold it into your sauce.

Use the Pasta Water to adjust the consistency of the Sauce. 

Top with a little more grated Parmagiano Reggiano Cheese.


Now it's time to plate this dish!

Top with some chopped fresh Parsley and some shaved Parmagiano Reggiano Cheese. 


OH SO GOOD!!!!!! ENJOY!



This dish is light, easy and delicious to make!

TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS! 

Stuffed Pepper Recipe!

Here is Alexia's authentic Italian Stuffed Pepper Recipe! THESE STUFFED PEPPERS ARE INCREDible!!!

 Stuffed Peppers! 

"The Mama Mary Stuffed Peppers"


Ingredients:

6 Peppers.

1/2 loaf of day old Italian Bread.

1 lb. Ground Beef.

1 cup cooked brown Rice.

1 can black Olives.

6 fresh plum or small can of San Marzano Tomatoes.

4 cloves of fresh Garlic.

1 bunch of fresh Parsley.

3 eggs.

1/2 cup of Italian seasoned Bread Crumbs.

Olive Oil.

Garlic Salt.

Cracked Black Pepper.

Cooking spray.


Pre-heat your oven to 375 degrees.


Preparing your Peppers:

Start by washing and hollowing out your Peppers.

Cut off the top and set it to the side.

Cut your Pepper in half.

Next, finely chop the top piece of your pepper, discard the stem.

Spray a baking dish with some cooking spray and lay down your Peppers. 

Polk holes in your Peppers with a fork. This step will help your Peppers to cook evenly and throughout. 


Ground Beef Preparation:

In a skillet or non-stick pan saute your Ground Beef until fully cooked. Season to taste the Salt and Pepper (Set aside).


Rice Preparation:

Pre-cook your Brown Rice. (Do not season your Rice) (Set aside).


Preparing your Bread:

Soak your Italian Bread in Water for a few minutes until all the Water is absorbed into the Bread. 

Next, squeeze all the water out of your Bread.


Preparing your Stuffing:  

In a large bowl start adding your ingredients. 

Add in your Bread, your cooked Ground Beef and your Cooked Brown Rice.


Next, add in your black Olives, San Marzano Tomatoes and fresh Garlic.

Season taste with Garlic Salt and Cracked Black Pepper.

Next, add in your fresh chopped Parsley.

Now add in your Eggs and your Bread Crumbs.
Drizzle in some Olive Oil.
Mix well. 

****Your Stuffing should have a slightly wet but sticky consistency. It should be very easy to hold together and work with. 

Stuffing your Peppers:
Get your stuffing and add a generous amount into each Pepper. 
Repeat this step until all your Peppers are stuffed.

Cover your baking dish with foil and pop the Peppers into the oven on 375 degrees for an hour and 1/2 to an hour and 45 minutes.
Remove the Peppers from the stove and remove the foil.
Place the Peppers back into the oven for another 1/2 hour or so until the Peppers become golden brown and crispy.

These are absolutely delicious!!!! ENJOY!!!!!

Here is Alexia's authentic Italian Stuffed Pepper Recipe!

The "Mama Mary" Stuffed Peppers!!!

Cabbage and White Bean Garlic Bread Bruschetta!

You are going to LOVE this!

Cabbage and White Bean Garlic Bread Bruschetta!


This Bruschetta is super easy to prepare and absolutely delicious!

I mean KNOCK your SOCKS off DELICIOUS!!!!!!


Ingredients:

1/2 head of Cabbage

2 cans of Cannellini Beans

8 cloves of Garlic (3 cloves minced finely for the Garlic Bread Butter Mixture - 5 Cloves thinly sliced for the Cabbage and Bean mixture). 

1/2 stick of Salted Butter

Red Chili Flakes

Garlic Salt

Cracked Black Pepper

Extra Virgin Olive Oil

1/4 cup fresh chopped Parsley

Water

Garlic Powder

Grated Pecorino Romano Cheese

Shaved Parmagiano Reggiano Cheese

1 loaf of Italian Bread


Cabbage and White Bean mixture Preparation:

In a saute pan add in some Olive Oil.

Next, add in your thinly sliced Garlic. (5 cloves).

Sprinkle in some Red Chili Flakes to taste.

Saute your Garlic until it is slightly browned.

Next, add in your Cabbage (Slice your Cabbage thinly).

Slowly pour in some water. (Water will help the Cabbage to steam and cook down). 

Next, season your Cabbage to taste with Garlic Salt and Cracked Black Pepper.

Continue to add a little bit of water to help the Cabbage cook down and when the water evaporates repeat this step until the Cabbage is tender and wilted.

Next, add in your beans (do not drain).

Season to taste with a little more Cracked Black Pepper. 

Cook on low stirring occasionally until the water is reduced and consistency is a little on the thick side.

When finished shut off the flame and sprinkle with some grated Pecorino Romano Cheese.


(NOW PREPARE YOUR GARLIC BREAD)


Garlic Bread Preparation:

Start with 1/2 stick of room temperature Butter.

Add in 3 cloves of finely minced fresh Garlic.

Season to taste with some Cracked Black Pepper.

Next, add in some fresh chopped Parsley.

Next, add in a drizzle of Olive Oil.

Next, add in 2 tablespoons of Pecorino Romano Cheese.

Now add in a teaspoon of Garlic Powder.

Whip the butter mixture up and set aside.

Slice your Bread into 1/2 slices and smear the Butter mixture onto the bread.

Bake on a cookie sheet on 375 degrees until your bread becomes golden brown and toasted.


Assemble your Garlic Bread Bruschetta:

Plate up your Garlic Bread Cabbage and White Bean Bruschetta!

Place the Bread on a dish and top it with your Bean and Cabbage mixture.

Garnish with some shaved Parmagiano Reggiano Cheese and drizzle with Olive Oil.


You are going to LOVE this dish!!!

This is a meal in itself!!!

MANGIARE!



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You must make this!! You are going to LOVE it!