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

Rigs w/Chicken Sausage Cannellini Beans, Spinach & Tomatoes!

"Now that's italian"

Rigatoni with Chicken Rabe and Provolone Cheese Sausage, Grape Tomatoes, Cannellini Beans and Baby Spinach!!!


"Now that's Italian"

This is a quick after work meal that is absolutely delicious!


Ingredients:

2 1lbs Chicken Rabe and Provolone Cheese Sausage.

1 pkg. Fresh Baby Spinach.

1 pkg. Grape Tomatoes.

1 can Cannellini Beans.

1/4 cup of Water.

3 cloves fresh minced Garlic.

Extra Virgin Olive Oil.

Cracked Black Pepper.

Garlic Salt.

Garlic Powder.

Sea Salt.

Grated Percorino Romano Cheese.


Start by browning your Sausage in a saute pan.

When your Sausage is browned remove from the pan and slice into 1/2 inch slices.

Add the water into your pan, let it absorb all of those Sausage bits.

Next, add in your Olive Oil and Garlic.

Saute the Garlic for a couple of minutes and add your Sausage back into the pan.

Next, add in your Grape Tomatoes and cook down.

After the Tomatoes are slightly charred smash them up.

Next, add in your Baby Spinach and Season to taste with Cracked Black Pepper, Garlic Salt and Garlic Powder.

Add in a little more water and cover with foil to steam the Spinach.

Next, fold in your Cannellini Beans (Water and all) and reduce.

Simmer on low.


While reducing start boiling your Water for your Pasta. (Remember to Salt your Water - Make it taste like the Sea).


When your Pasta is Al Dente add it right into your Sausage Sauce.


Plate and top with Pecornio Romano.


Ohhhhhh sooooooo good!!!!!


Rigatoni w/Chicken, Rabe & Provolone Sausage, Tomatoes, Cannellini Beans & Spinach!

Rigatoni w/Chicken, Rabe & Provolone Sausage, Tomatoes, Cannellini Beans & Spinach!

Easy Crock Pot Pork Ragu over Schiaffoni Pasta!

Pork Ragu over Pasta topped w/Grated Pecorino Romano Cheese, lots of Fresh Basil & Ricotta Cheese!

Pork Ragu over Schiaffoni Pasta topped with Grated Pecorino Romano Cheese, lots of Fresh Basil and a dollop of Ricotta Cheese!

A SUPER DELICIOUS AND EASY CROCK POT RECIPE!

Ingredients:
2 lbs of boneless Pork Loin (Rib End)
2 cans Pastene Kitchen Ready Tomatoes
1 lb Schiaffoni Pasta (Any Pasta Selection will do)
6 cloves of Fresh Garlic
Red Chili Flakes
Garlic Salt
Sea Salt
Cracked Black Pepper
Colavita Extra Virgin Olive Oil
Pinch of Sugar
1/3 cup Red Wine
Ricotta Cheese
Grated Pecorino Romano Cheese
Fresh Basil
1/4 Cup Reserved Pasta Water.

Preparation
Wash your Pork Loin and cut into thick Slices.
Season your Pork to taste with Sea Salt, Garlic Salt and Cracked Black Pepper.
Next, add in your 2 cans of Kitchen Ready Tomatoes.
Season your Tomatoes to taste with Red Chili Flakes, Garlic Salt and Cracked Black Pepper.
Next, add in your Garlic Cloves and Red Wine.
Add in a Tablespoon of Sugar.
Next Drizzle with Olive Oil.

Cook on low in your Crock Pot for 6-8 hours until the Pork Shreds apart.

For Pasta: Salt your Water (Make it taste like the Sea) and Bring your Water to a boil.
Add in your Pasta and cook until Al Dente. (Remove about 1/3 of a cup of the pasta water prior to draining and set aside).
Drain your Pasta.
In a large Bowl Mix in your Pork Ragu, your Pasta Water and Grated Pecorino Romano.
Plate with lots of fresh basil and a beautiful dollop of Ricotta Cheese!

WAAAAAA LAAAAAA!!!!! "Now that's Italian" 

Now that's Italian! Mangiare!

Now that's Italian! Mangiare!

Alexia's Scrumptious Stuffed Tomatoes!!

Check out this simple, tasty and seasonal recipe!

Alexia's Scrumptious Stuffed Tomatoes!!


Check out this simple, tasty and seasonal recipe of the day!

You are going to LOVE this Old School Classic Italian dish!


Ingredients:

5 large Vine Ripe Tomatoes

1 bunch Fresh Parsley

1/2 loaf day old Italian Bread

1/4 cup Seasoned Panko Breadcrumbs (Save a little to sprinkle on top of the tomatoes before baking).

1 small can of sliced Olives

Water

Cracked Black Pepper

Garlic Powder

Garlic Salt

Sea Salt

Colavita Extra Virgin Olive Oil

1 cup Grated Pecorino Romano Cheese


Start by breaking up your Bread into chunks and soak in Water.

When all the Water is absorbed into the Bread squeeze out the Water until the Bread has a sticky consistency.

Wash and hollow out your Tomatoes.

Add them into a oven safe dish and Season the Tomatoes with Sea Salt and Cracked Black Pepper.

Save the inside of the Tomatoes and incorporate into the Bread Mixture.

Cut up your Fresh Parsley and chop fine and add it into the Bread Mixture.

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

Next, add in your Olives and Cheese.

Mix very well.

Now you are ready to stuff your Tomatoes.

Add in your Stuffing overflowing them a bit.

Next, top with a thin sprinkle of Panko Bread Crumbs and Drizzle with your Olive Oil.

Bake uncovered for about 45 minutes to an hour on 375 degrees until the tops of your Tomatoes are golden brown and your Tomatoes are tender.


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"Now that's Italian"

You are going to LOVE this Old School Classic Italian dish!

You are going to LOVE this Old School Classic Italian dish!

Alexia's quick and easy Bolognese (Meat Sauce)!

This take on a Bolognese is very easy to whip up and absolutely delicious!!!

Alexia's quick and easy Bolognese (Meat Sauce)! 


This take on a Bolognese is very easy to whip up and absolutely delicious!!!

After you add all the below steps sit back and enjoy the smell and......Wait for the taste!! MAMA MIA!!!!!!!!!!!!!!!!!!


Ingredients:

1 1b of Ground Sirloin Beef

1 1/2lbs of Ground Chuck Beef

3 cans of Pastene Kitchen Ready Tomatoes

6 cloves of Fresh minced Garlic

1/4 cup of Italian seasoned Bread Crumbs

1/2 cup of Grated Pecorino Romano Cheese

1 cup Water

6 tablespoon of Colavita Extra Virgin Olive Oil

1 tablespoon of Sugar

15 Fresh Basil Leaves.

(Season to taste with the below spices)

Red Chili Flakes

Cracked Black Pepper 

Garlic Salt

Garlic Powder


In a large pan saute your minced Garlic in the Olive Oil until golden brown.

Next, add in your Red Chili Flakes to taste. (Alexia likes it spicy).

Next, add in your Ground Beef.

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

Add in your Water and chop up your Ground Beef very fine. 

The Beef will begin to poach in the water and become very tender.

Next, add in your Bread Crumbs and Pecorino Romano Cheese.

Cook down for about 5 minutes.

Next, add in your Kitchen Ready Tomatoes.

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

Add in your Sugar and stir well.

Add in your Fresh Basil.

Put your heat on low and simmer for 5 hours! (KEEP STIRRING)


I mean is this easy or what????

You are going to LOVE THIS!!!!


This is wonderful over any Pasta, Lasagna and even Eggplant.. Don't forget to add a dollop of Supreme Ricotta Cheese on your Pasta!!!! Or.... You can drink it like soup like ALEXIA!!


"NOW THAT'S ITALIAN"


"LIKE" SHARE & ENJOY!

Mangiare!

"NOW THAT'S ITALIAN" MAMA MIA!!

"NOW THAT'S ITALIAN" MAMA MIA!!

Cavatappi Pasta, Pesto, Tomatoes, Mozzy & Lemon Chicken!

This Chicken & Pasta dish is very light, healthy & delicious! It is a great Summer's day recipe!!

This Chicken and Pasta dish is very light, healthy and super delicious! It is a great Summer's day recipe!!! 


ATTENTION!!!! You must try this at home!


Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto, Kumato Tomatoes, Grape Tomatoes, Fresh mini Mozzarella Balls, tons of Fresh Basil and topped with a pan seared Lemon Chicken Breast! "Now that's Italian" 


***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.


This is broken down in steps for the Chicken, Pesto Sauce and Pasta Prep.


Ingredients:

Extra Virgin Olive Oil

Fresh Basil

Fresh Parsley

Fresh Garlic

Pine Nuts

Sea Salt

Pecorino Romano Cheese

Parmigiano Reggiano Cheese

Cracked Black Pepper

4 large Chicken Breasts (pound out thin)

1 lb. Barilla Cavatappi Pasta

Garlic Powder

Garlic Salt

1 Lemon

Kumato Tomatoes

Grape Tomatoes

Fresh mini Mozzarella Balls

Cooking Spray


GRILLED LEMON CHICKEN BREAST

Wash and pound out your Chicken. (4 Large Breasts).

Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.

Marinate for about 1/2 hour.

Next, spray your pan with cooking spray and pre-heat.

Next, pan sear and develop a nice crust. 

When cooked set aside and cover with foil.


**PESTO SAUCE

You can use a Food Processor for this.

Ingredients:

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 Parmigiano Reggiano

1 teaspoon Salt

Cracked black Pepper to taste

1/4 cup Pine Nuts


Pulse in your food processor and blend together. 

It's AMAZING!!! 

You can incorporate this wonderful pesto into so many dishes!!!!


PASTA

Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).

When your Water is boiling add in your Pasta and cook until Al Dente 

Next, season your Pasta with a little Olive Oil, Garlic Salt and Pecorino Romano Cheese.

Next, mix in your Tomatoes (cut in 1/2) and your Fresh Mozzarella balls (cut in 1/2).

Then mix in lots of Fresh Basil and fold in your Pesto.

Garnish with thin sliced Lemon slices and top with the pan seared Chicken Breast.


Serve room temp!


Waaaa Laaaa!


Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"

Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"

Rigatoni with Pesto Sauce, Cannellini Beans & Chicken!

Ohhhhh Deeee! "Now that's Italian"

Rigatoni smothered in Alexia's famous Pesto Sauce, tossed with Cannellini Beans topped with pan seared Lemon Chicken and sprinkled with some beautiful Pecorino Romano Cheese! 


***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.


This is broken down in steps for the Chicken, Pesto Sauce and Cannellini Beans.


Ingredients:

Extra Virgin Olive Oil

Fresh Basil

Fresh Parsley

Fresh Garlic

Pine Nuts

Sea Salt

Pecorino Romano Cheese

Parmigiano Reggiano Cheese

Cracked Black Pepper

4 large Chicken Breasts (pound out thin)

1 lb. Pasta of your Choice

Garlic Powder

1/2 a Lemon

1 can Cannellini Beans

Cooking Spray


Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).


GRILLED LEMON CHICKEN BREAST

Wash and pound out your Chicken. (4 Large Breasts).

Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.

Marinate for about 1/2 hour pan sear and set aside. (Leave all the bits in the pan).


CANNELLINI BEANS

Next, add your Cannellini Beans (juice and all) into the same pan you cooked the Chicken in and reduce.


**PESTO SAUCE

You can use a Food Processor for this.

Ingredients:

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 EVOO

1/2 cup Romano Cheese

1/4 cup Parmigiano Reggiano

1 teaspoon Salt

Cracked black Pepper to taste

1/4 cup Pine Nuts


Pulse in your food processor and blend together. 

It's AMAZING!!! 

You can incorporate this wonderful pesto into so many dishes!!!!


PASTA

When your Pasta is Al Dente add it right into the pan with the beans and toss it with the Pesto Sauce. Top with your grilled Chicken (slice it) and then sprinkle with Pecorino Romano Cheese.


This is sooooooo easy and so wonderful!! ENJOY!!! MANGIARE!!!

Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese!

Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese! 

Alfredo Sauce with Prosciutto and Peas!

Campanelle Pasta with a creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas!

Campanelle Pasta in a Creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas! "Now that's Italian"

Ingredients:
1 lb. Barilla Campanelle Pasta.
10 thin slices of Parma Prosciutto. (Make sure it's very thin and tear it in slices).  
1 stick of Butter.
4 cups heavy Cream.
1/2 cup of grated Percorino Romano Cheese.
1/2 cup of Shaved Parmagiano Reggiano Cheese.
1/4 cup baby Peas.
Water.
Salt.

*** A few minutes before you begin to prepare your Alfredo Sauce start to boil your Pasta water. (Don't forget to salt your water). This sauce does not take long to prepare so it should be done by the time your Pasta is cooked.

Start by melting down your butter in a large skillet or fry pan.
When your butter is melted add in your Parma Prosciutto. 

Next, lower your heat and crisp up your Prosciutto in the melted butter.
When the Prosciutto is crispy slowly pour in your Heavy Cream. (Low heat).
****Keep it moving and Keep stirring.
Next, fold in the Pecorino Romano Cheese.
Keep stirring your sauce and bring it to a boil.
****(This will thicken the sauce).
Next, Lower the heat and fold in the baby Peas.
Shut off burner and set Sauce aside.

When the water is rapidly boiling add in your Pasta.
Remove your Pasta when it is Al Dente and fold into your Sauce,
**Bring the Sauce and Pasta to a rapid boil so it gets all Incorporated.
Next, plate it up and add some shaved Parmagiano Reggiano and serve!

Waaaaaa Laaaaaaaa.... Ohhhhh it's so good!!

Campanelle Pasta with a creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas!

Campanelle Pasta with a creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas!

Alexia's Pizza Rustica Recipe!

Alexia's Pizza Rusitca, Pizza Gaina, Easter Pie!

Ingredients for the Dough: 

2 cups of all purpose Flour

2 large Eggs

1 teaspoon of Salt

2 sticks of cold Butter

1/4 cup of whole Milk


Ingredients for the Filling:

1 lb basket Cheese 

1 lb Ricotta Cheese

3/4 lb fresh Buffalo Mozzarella

4 large Eggs

1/2 cup grated Pecorino Romano Cheese

1/4 lb Parma Prosciutto cut into thin ribbons

3/4 lb sweet Italian Sausage (Cook in advance the Sausage needs to be fully cooked when adding it to the other ingredients).

1/2 lb Cubed Salami

1/2 lb Cubed Baked Ham

Cracked black pepper, to taste.

Save some Butter to grease your 9" pyrex pie plate and some Milk to Rub on Crust to develop a beautiful golden Crust.


Directions to prepare the Dough:

In a stand mixer, add the flour and cold butter (cut your butter into 1/4 inch slices).

Next, add in your salt.

Let the flour absorb all the butter and salt. (Mix on Low then increase speed).

Next, add the eggs and let them mix well.

Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.

***If you feel your Dough is to wet add some more Flour, if you feel your Dough is to dry add in some more Milk.

When your dough is ready and not sticky to touch wrap your Dough in saran wrap and let it rest for 30-45 minutes.


Prepare the Filling:

Cut all the Meats and Cheeses in small cubes and combine them in a large bowl.

Mix in the grated Pecorino Romano Cheese.

Next, add in your Eggs and mix well.

Season to taste with Cracked black Pepper.

Set aside.


Assemble the Pizza Rustica:

Preheat the oven at 350F

Butter a 9" pyrex Pie plate.

Cut your dough in 1/2. 

Using a rolling pin roll out your dough until fairly thin this will be used for the bottom crust.

Place the dough into your pyrex Pie plate.

(cut off excess edges - they should come off easily).

Next, add your filing and spread it evenly press it down and fill to the top.

Next, roll out the other 1/2 of your dough for the top Crust. 

Cover filling with Crust and remove excess edges. 

With a fork Polk holes in the top so it can breath when it bakes and rub with Whole Milk.

Put your pie into your pre-heated oven and bake for about 1-1 1/2 hours until golden brown.


Let sit prior to serving. 


ENJOY!

HAPPY EASTER! BUONA PASQUA!!!

"Pizza Rustica" a traditional Italian Easter pie! Buona Pasqua!

"Pizza Rustica" a traditional Italian Easter pie! Buona Pasqua!

Alexia's AMAZING Cavatappi Pasta!!!

"Now that's Italian"

 ***RECIPE ALERT!

ALEXIA'S Cavatappi Pasta with a Sweet and Spicy San Marzano White Wine Tomato Sauce with Sauteed Italian style Eggplant, Fresh Buffalo Mozzarella topped with Pecorino Romano Cheese, Parmagiano Reggiano Cheese and toasted Panko Bread Crumbs, Fresh Parsley and Extra Virgin Olive Oil. 


"NOW THAT'S ITALIAN" MAMA MIA!


Ingredients:

1 lb. Colavita Cavatappi Pasta.

1 can Pastene Chunky Kitchen Ready Tomatoes.

1 can Whole Peeled San Marzano Tomatoes.

Extra Virgin Olive Oil.

6 Cloves of Garlic.

Cracked Black Pepper.

Garlic Salt.

Red Chili Flakes.

Sea Salt.

Sugar.

Chicken Stock.

White Wine (Pinot Grigio).

3 small Italian Style Eggplant.

1/2 lb Fresh Buffalo Mozzarella.

Grated Pecornino Romano Cheese.

Grated Parmagiano Regiano Cheese.

Seasoned Panko Breadcrumbs.

1 bunch Fresh Parsley.


Sauce:

Start by sauteing 6 cloves of fresh minced Garlic in Extra Virgin Olive Oil.

Next, add in some red Chili Flakes. Alexia likes it SPICY!

When your Garlic is slightly toasted add in your cans of Tomatoes.

Crush your Plum San Marzano Tomatoes. (Alexia uses a Potato Masher).

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

Next pour in about 1 cup of Pinot Grigio and about 3 tablespoons of Sugar.

Simmer on Low for about 45 minutes to an hour.


Eggplant:

Wash and cut your eggplant into small cubes.

Add the Eggplant into a hot pan with some Olive Oil.

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

As your Eggplant begins to cook down, add in some of Chicken Stock and start to reduce until slightly golden brown and tender.

Set the Eggplant aside.


Cook your Pasta:

Next, Boil your Water for your Pasta ****season your water with Sea Salt. (Remember to make it taste like the Sea).

While the water is getting for your Cavatappi get ready to make your breadcrumb mix.


Toasted Bread Crumb and Parsley Mix:

***This is a key element to this dish, it adds a wonderful texture to your Pasta!!!

Add about 1/2 cup of Seasoned Panko Breadcrumbs into your pan with Lot's of fresh chopped Parsley and some Extra Virgin Olive Oil.

Keep in moving shaking it up until it becomes toasted.

Remove from Stove.

Now you are ready to ROCK!

Cook your Pasta until Al Dente, Drain leaving about 1/4 cup of the Pasta Water.

Ladle in your Marinara Sauce and the Pasta Water you set aside into your Pasta. 

Next, add in your Fresh Mozzarella, Eggplant and Grated Cheese mix well.

Next, top the Pasta with your Toasted Bread Crumbs.

Drizzle some Extra Virgin Olive Oil on the top!!


THIS IS ABSOLUTELY OUTSTANDING!! YOU MUST MAKE THIS DISH!!!!

MANGIARE!!!!

Cavatappi Pasta! THIS IS ABSOLUTELY OUTSTANDING!! YOU MUST MAKE THIS DISH!!!!
MANGIARE!!!!

Cavatappi Pasta! THIS IS ABSOLUTELY OUTSTANDING!! YOU MUST MAKE THIS DISH!!!!

MANGIARE!!!!

Alexia's FAMOUS Ice Cream Cake!!!

I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!

Alexia's FAMOUS Ice Cream Cake!!!


I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!


This is so easy to make!! Alexia makes this for a lot of birthday party's and special occasions it is always a knock your socks off hit!!!! "The people love it" ENJOY!!!! ****PLUS VERY SIMPLE TO MAKE "NO BAKE CRUST"


Ingredients:
1 box Graham Cracker Crumbs
Butter
Sugar
Hot Fudge
Peanut Butter
Sundae Caramel
Reese's Peanut Butter Cups
Reese's Pieces
Chocolate Jimmy's
Reese's Peanut Butter & Chocolate Ice Cream Shell topping
Nutter Butter Cookies
2 - 1.5 quart containers of your favorite ice cream
(Alexia uses Breyers Cookie Dough and Chocolate Peanut Butter)
Spring form pan

OK so make the Graham Cracker Crust according to the directions on the box. (You will have some remaining crumbs so you can make a small one to have some night). Alexia calls it the "MINI ME"

Pour your Graham cracker crust into the spring form pan.
Work up the edges with a spatula and make a tight thin layer on all sides and the bottom.

(Alexia uses a pastry spatula for the sides and a potato masher for the bottom).

Make sure it very tight so it doesn't crumble - not too thick (keep pressing it) Freeze the crust for about 2 hours until frozen.

After it is frozen you can start layering. Make sure your ice cream is room temp and add it in.

Next, crush the nutter butters cover the ice cream with it, add dollops of hot fudge and peanut butter.

Freeze for about an hour.

Next, add your next ice cream flavor top with caramel, Reese's cups, chocolate jimmy's, Reese's pieces, and nutter butters!!! Waaaaaaa Laaaaaa!!!!

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

Alexia's FAMOUS Ice Cream Cake!!!
I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!

Alexia's FAMOUS Ice Cream Cake!!!

I SCREAM - YOU SCREAM - WE ALL SCREAM FOR ICE CREAM!!!!

Spaghetti Aglio e Olio!

Spaghetti with Garlic and Oil" in Italian!!

Don't you just love a nice dish of Spaghetti Aglio e Olio "Spaghetti with Garlic and Oil" in Italian!!


With only 13 simple and fresh ingredients, you too can make this wonderful pasta dish!


Ingredients:

1 lb. Spaghetti.

Extra Virgin Olive Oil.

8-10 cloves of fresh minced or thinly sliced Garlic.

Black Olives.

Green Olives.

Red Chili Flakes.

Garlic Salt.

Dried Parsley Flakes.

1 bunch Fresh Parsley. 

Cracked Black Pepper.

Salt (For Pasta Water).

Anchovies (Optional).

Grated Percorino Romano Cheese.


This dish takes no time at all so while you are preparing your sauce get your water boiling for your Spaghetti!

Start with boiling your water ***(Don't forget to salt your pasta water).


In a saute pan add some good Olive Oil and your fresh Garlic.

Next, add in your Red Chili Flakes (to taste).


Next, add in some dried parsley flakes.


When your Garlic is lightly toasted add in a few Anchovies (optional) Mash them up so they dissolve.


Next, add in your sliced Black and Green Olives and some of the Juice from the Green Olives.


Set aside.


When Pasta is Al Dente Remove about 1 cup of pasta water and set aside before straining the pasta.


Add the Pasta back into the pan and drizzle with Olive Oil and season with Garlic Salt and Cracked Black Pepper.


Next, Add the Aglio e Olio Sauce and Pasta water back into the Pasta and mix in some Grated Pecorino Romano.


Plate up and top with more Grated Romano Cheese and some chopped fresh Parsley!! OH SO GOOD!!

Spaghetti with Garlic and Oil" in Italian!!

Spaghetti with Garlic and Oil" in Italian!!

Hot Italian Sausage, Potatoes and Fried Peppers!

MAMA MIA "NOW THAT'S ITALIAN"

Alexia's Hot Italian Sausage with Yukon Gold Potatoes, Mixed Baby Potatoes, Vidalia Onions and Fried Red Peppers! MAMA MIA!! "Now that's Italian"


This is a PARTY size recipe! Great for "SUNDAY DINNER" or your next gathering! (You can certainly cut this recipe in 1/2 for a smaller batch). 


Ingredients:

5 lbs of Yukon Gold Potatoes

2 small bags of Mixed Baby Potatoes (red, purple, white) - (about 1lb each bag)

2 large Vidalia Onions

4 lbs. Hot Italian Sausage (You can also use sweet Italian Sausage).

10 red Peppers

Colavita Extra Virgin Olive Oil

Dried Parsley flakes

Cracked Black Pepper

Garlic Salt

Pink Himalayan Sea Salt

Cooking spray


Start by peeling your Yukon gold Potatoes.

Wash them and cut them into wedge size slices.

Next, get a large baking dish (for this size recipe you will probably need 2 baking dishes).

Spray your dish with non-stick cooking spray and add in your Potatoes.


Next, wash your baby Potatoes (do not remove skin). Slice in 1/2 then add them into the pan.


Next, Peel, wash and cut up your Vidalia Onions in thick slices and add them into the pan.


Season your Potatoes and Onions to taste with Cracked Black Pepper, Garlic Salt and Pink Himalayan Sea Salt.


Drizzle with a plentiful amount of Extra Virgin Olive Oil and ,mix well. 

Next, sprinkle on some dried Parsley Flakes.


Now it's time to cut up your Sausage into 1 1/2 inch slices. Add the Sausage right into the pan and mix the Sausage all into the Potatoes.


Season again to taste with the above spices and drizzle with more Olive Oil.


Next, cover with foil and bake in a preheated oven on 385 degrees for about 1 1/2 hours.


While the Sausage and Potatoes are baking it's time to fry your peppers.


Wash and dry your Peppers. 

Cut them into thick strips.

Next, add some Olive Oil into your pan and add in your Peppers. 

Season the Peppers with Pink Himalayan Sea Salt and Cracked Black Pepper. 

Cook them on medium heat.

Stir them frequently and add some water from time to time to steam them down cover with foil and keep reducing until they become tender and get a nice char.


About 1 1/2 hours in remove the foil from your Sausage and Potatoes and stir them well.


The dish will continue to cook for another hour or so. For the next hour you will repeat these steps. Stir them and continue cooking uncovered. This will crisp the edges of the Potatoes and allow the Sausage to brown. .


When the Potatoes are tender on the inside and crispy on the outside and your Sausage is browned it is ready to come out of the oven.


Remove the Sausage and Potatoes from the oven and add the fried red Peppers all over the top!


You are now ready to eat! MANGIARE!


"LIKE" SHARE AND ENJOY!

Oh so good! Sausage, Potatoes and Fried Peppers!

Oh so good! Sausage, Potatoes and Fried Peppers!

Alexia's PESTO!!!!

Pesto is a perfect topping for Pasta, Pizza, Flat Bread, Fish, Chicken and so much more!

Alexia's PESTO!!!!


You can use a Food Processor for this.


Ingredients:

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 Parmasan

1 teaspoon salt

Cracked black pepper to taste

1/4 cup pine nuts

Pulse in your food processor and blend together.

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Fig, Prosciutto, Onion, Goat Cheese & Honey Flat BreAD!

FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!

Check out this fresh, colorful, delicious and simple flat bread recipe by Alexia featuring Brooklyn Bred's traditional Pizza Crust!

Ingredients:

Brooklyn Bred traditional Pizza Crust

Fresh Black Mission Figs

Goat Cheese

Extra Virgin Olive Oil 

Arugula micro greens

Honey

2 large Vidalia Onions

Water

Sea Salt

Crack Black Pepper

Parma Prosciutto

Start by placing your flat bread on a cookie sheet.

Drizzle with some Extra Virgin Olive Oil and add some cracked Black Pepper.

Bake for 5-8 minutes on 375 until golden brown and crispy.

Remove from oven and set aside.

Wash and slice your Vidalia Onion.

Add some Extra Virgin Olive Oil to a non-stick pan and slice your Onions into thin round slices.

Add your Onions into you pan (Medium to low heat) slowly begin to Caramelize your Onions.   

Season your Onions to taste with Sea Salt and Pepper.

Add some water to the Onions as the liquid reduces every so often and keep reducing until the Onions become caramelized.

You are looking for a golden brown and very tender consistency.

Wash and quarter your Figs (cut off stem and bottom).  

Wash and dry your Arugula micro greens and set aside.

Now it's time to build your flat bread.

Start by spreading the Caramelized Vidalia Onions on the Flat Bread.

Next sprinkle on your Goat Cheese.

Next, add on your fresh Figs.

Add on your Parma Prosciutto.

Season with some Cracked Black Pepper.

Next sprinkle on your Arugula micro Greens.

Drizzle with Honey.

Waaaaa Laaaaa!! 

This makes an impressive presentation for any occasion and is OH SO good!!!

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FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!

FIG, PROSCIUTTO, VIDALIA ONION, GOAT CHEESE & HONEY FLAT BREAD WITH ARUGULA MICRO GREENS!

SHEPARD'S PIE IN PUMPKINS

I hope you enjoy this unique, festive and delicious Autumn recipe as much as I do. HAPPY FALL!!!

SHEPARD'S PIE IN PUMPKINS

As far back as I can remember my Mom would make SHEPARD'S PIE IN PUMPKINS  during the fall season especially on Halloween. It was a family tradition that we all looked forward to each year. My Mom got this delicious and spirited idea from my sister's elementary school teacher Mrs.Campanella in the late 70's and has been carrying it on year after year. Now I carry on this wonderful Fall tradition with my family. Enjoy this wonderful and festive recipe!


Ingredients:

6 small sugar pumpkins.

1 1/2 large vidalia onions.

2  lbs of ground chuck beef.
2  lbs ground sirloin.
Garlic salt.
Sea salt.
Cracked black pepper.
Garlic Powder.
2 packages of McCormick brown gravy mix
Water.
Whole milk.
5 lbs of yukon gold potatoes.  

6 cans of  summer crisp corn  (you can use canned corn or boil and shuck your own fresh corn).
4 sticks of butter (1 lb).
**Please note: This recipe is based on 6 stuffed pumpkin servings.  

Cleaning your Pumpkins

Start with 6 small sugar pumpkins.

Wash them thoroughly.

Scrub your pumpkins with a brush to remove any excess dirt.

Next, cut the top off the pumpkin and hollow it out with a spoon removing all the seeds.

Set them aside.

Shepherds Pie

In a saute pan add in some olive oil and saute your chopped vidalia onions. 

Season your onions with garlic salt and cracked black pepper.

Next, add in your ground beef.

Season with garlic salt, cracked black pepper and garlic powder.

When the beef starts to brown add in 2 packages of McCormick brown gravy mix and some water, reduce until a rich gravy forms.

Set beef and onions aside.

Next wash, peel and cut 5 lbs. of yukon gold potatoes.

Boil the potatoes until fork tender and drain. 

Mash your potatoes with a potato masher season to taste with cracked black pepper, garlic Salt, 3 sticks of butter and milk.

Next, whip your potatoes with a hand mixer until extra creamy.

Set your potatoes aside.

(Save 1 stick of butter to add some slices to the top of the shepard's pie prior to baking your pumpkins and also mix about 1/2 stick into your corn).  

Corn, you can use canned corn or boil and shuck your own (If in season).

Season your corn with some butter, cracked Black pepper and garlic salt.

Now it's time to stuff your pumpkins.

Start with seasoning your pumpkins with salt and pepper.

Add in your ground beef and onion mix. (press it down).

Next, add in your corn.


Now it's time to add your mashed potatoes.

Add a couple of pats of butter to the top of the mashed potatoes.

Place the stuffed pumpkins with the top stem in a large pyrex dish or cookie sheet.


Place the pyrex dish or cookie sheet in another larger pan with some water. (A broiler pan works great). (Make sure your secondary pan has a rim to hold the water).


It will act steaming element. (You will need to check regularly to see if you need to add more water because it may evaporate). 

The pumpkins will steam from the bottom up. Cook on 375 degrees for 1 1/2 - 2 hours.


The pumpkins are done when they are fork tender.


I hope you enjoy this unique, festive and delicious Autumn recipe as much as I do.

HAPPY FALL!!! 

SHEPARD'S PIE IN PUMPKINS

SHEPARD'S PIE IN PUMPKINS

Alexia's "Italian Sliders" featuring Brooklyn Bred!

"Now that's Italian"

Alexia's Brooklyn Bred Italian Sliders!!

"Now that's Italian"


Ingredients:

Brooklyn Bred Potato Bistro Buns.

Alexia's Pesto (recipe below).

**You can also use a store bought pesto.

Julianne cut sun dried Tomatoes packed in Olive Oil.

Toasted Pine Nuts (Alexia uses a non-stick pan with some cooking spray and slowly toasts these on the stove top until golden brown).

Shaved Parmagiano Reggiano Cheese.

Fresh Buffalo Mozzarella.

Cracked Black Pepper.

Extra Virgin Olive Oil.

Fresh Basil leaves.


Start by drizzling Extra Virgin Olive Oil to your Brooklyn Bred Potato Bistro Buns, add on some Cracked Black Pepper.

Next, bake your Bistro Buns for about 5 minutes until golden brown and slightly crispy.

Next, spread on the Pesto on one side of the bun.

Add on some Sun Dried Tomatoes.

Next, sprinkle on some of your toasted Pine Nuts.

Next add on on slice of your fresh Mozzarella.

On the other 1/2 of the bun add some of your shaved Parmagiano Reggiano Cheese.

Drizzle with some Extra Virgin Olive Oil and top with a Fresh Basil leave.

Put your two buns together.

You are ready to dig in!

Waaaa Laaaaa


Alexia's PESTO Recipe!

You can use a Food Processor for this.


Ingredients:

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 Parmasan

1 teaspoon salt

Cracked black pepper to taste

1/4 cup pine nuts

Pulse in your food processor and blend together.


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#alexiafoodees #uhadmeatkitchen #bredwinner #recipe #recipeoftheday #flatbread #pizza #cooking #cookingwithlove #easyrecipes #letseat #brooklynbred #newyork #rhodeisland #brooklyn #homemade #pesto #sundriedtomatoes #cheese #colavita #oliveoil #nowthatsitalian #italiansliders #sandwiches #basil #pinenuts #freshingredients #simplerecipes #garlic #thestinkinrose👌👌👌



ALEXIA'S "ITALIAN SLIDERS" FEATURING Brooklyn Bred Potato Bistro Buns.

ALEXIA'S "ITALIAN SLIDERS" FEATURING Brooklyn Bred Potato Bistro Buns.

BUTTERNUT SQUASH SOUP

This is a fresh, vibrant, healthy, low fat and easy recipe for a great Fall soup!

BUTTERNUT SQUASH SOUP

This is a fresh, vibrant, healthy, low fat and easy recipe for a great Fall soup! This soup also makes for a great starter course to add to your Thanksgiving dinner menu! 

🦃🥣🥄🍂🍁🧡

Ingredients:

3 large Butternut Squash. (You can also buy the squash all ready cut up and packaged). If so, you will need 4 packages.

1 Large Vidalia Onion.

1 stick of Butter.

Sea Salt.

Cracked Black Pepper.

8 cups of Chicken or Vegetable   Stock or (2 - 32 oz containers of store bought stock).

1 can of Whipped Cream. 

Wash and peel your Butternut Squash and add into a large pan add cold water and boil. You can also, roast your squash in the oven on a cookie sheet. (Roast on 400 until squash is fork tender). 

When your Squash is fork tender drain and set aside.

In a saute pan start with 6 tablespoons of Butter and melt down. 

Next, add in one finely chopped Vidalia Onion and saute until translucent.

Next, add your Onions and your Butternut Squash into a blender and puree.

Slowly pour in some Chicken or Vegetable stock (For a Vegetarian option). (At this point it will be more on the thick side).

Next, add the mixture into a large soup pan and cook on low. 

Next, slowly adding in your Vegetable or Chicken stock until you reach a smooth texture, velvety and thin consistency.

Season with Sea Salt and Cracked Black Pepper.

Serve hot with a dollop of Whipped Cream and Cracked Black Pepper over the top.

This Butternut Squash Soup also makes for a great starter course to add to your Thanksgiving dinner!

This Butternut Squash Soup also makes for a great starter course to add to your Thanksgiving dinner!

“MAMA MARY’S” Italian Sausage and Peppers!

You can eat this dish as is, pour over pasta, mix into rice or make a beautiful sandwich!

“MAMA MARY’S” Italian Sausage and Peppers!


Ingredients:

2 ½ - 3lbs of Italian sausage (hot or sweet).

2 cans Hunts tomato sauce. 

4 large green bell peppers.

4 large red peppers.

1 large Vidalia onion.

Granulated garlic powder.

Cracked black pepper.

Sea salt.

Colavita olive oil.

Fresh basil.

Pyrex or large baking dish.

Aluminum foil. 


Start by washing and slicing your peppers into ½ inch strips.

Next, wash and slice your Vidalia Onion (slice into circles)

Slice your sausage into 1 inch slices.

In a large Pyrex dish or large baking pan add in some olive oil to the bottom of the dish.

Next, add in your peppers and onions.

Season to taste with granulated garlic powder, cracked black pepper and sea salt.

Stir well.

Next, add in your sausage and mix well.

Next, pour in your hunts tomato sauce. 

Drizzle with some olive oil.

Cover your dish and put into a preheated oven at 375 degrees for about 2hours.

Remove your dish from the oven, remove the foil and stir well.

Place back into the oven for about 30-45 minutes until the onions and peppers are tender, some of the sauce reduced and the sausage is slightly browned. 


Remove from the oven and let it sit for about 15-20 minutes prior to serving. 


You can eat this wonderful dish as is, pour over your favorite pasta, mix into rice or make a beautiful sandwich!

OHHHHHH DEEEEE “Now that’s Italian” 





OHHHHHH DEEEEE “Now that’s Italian”

OHHHHHH DEEEEE “Now that’s Italian” 

CHICKEN MARSALA

Fresh and simple ingredients but oh so good!

Alexia's Chicken Marsala


Ingredients:

3-4 large chicken breasts (pounded out very thin to make 6-8 cutlets).

1 1/2 cups of baby bell mushrooms

1 1/2 cups of white mushrooms

All purpose flour (to dredge chicken in and save 2-3 teaspoons to sprinkle into wine sauce to thicken).

1 1/2 - 2 cups chicken stock

1 1/2 - 2 cups of fine Marsala imported Italian wine

Sea salt

Cracked black pepper

Extra virgin olive oil

3 tablespoons of butter

1 small shallot

3 cloves of fresh garlic

Fresh chopped parsley


Start by washing your chicken breast.

Pound out and tenderize your chicken using a meat mallet, pound the chicken out between two pieces of plastic wrap.

Season your chicken on both sides with salt and pepper. 

Next, wash your mushrooms and dry then slice your mushrooms thin.

Add your flour into a large dish and season with salt and pepper.

Dredge your chicken breast in flour and set aside.

Next, pre-heat your skillet and add about 6 tablespoons of extra virgin olive oil.

Once the oil is hot add in your chicken and brown on both sides until golden brown.

Remove your chicken and set it aside.

In the same pan you browned the chicken add about 2 more tablespoons of extra virgin olive oil. 

Next, add in your shallots and garlic.

Brown the shallots and garlic on low heat until golden brown and translucent.

Now add in your mushrooms and season to taste with salt.

Cook down your mushroom for a few minutes.

Next, add in 1 - 1/2 cups of the sweet Marsala wine.

Reduce on medium to low heat so the alcohol cooks out and then add in your chicken stock.

Reduce again until the sauce starts to become thicker.

Next, sprinkle in 2-3 teaspoons of flour and whisk in.

When your sauce starts to thicken add your chicken back in and coat it with the sauce.

Add in some fresh parsley and shut off your heat.

Now it's time to plate!


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"Now that's Italian"



 







Alexia's Chicken Marsala!
"Now that's Italian"

Alexia's Chicken Marsala!

"Now that's Italian"