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STEAK PIZZAIOLA
OH SO GOOD!
STEAK PIZZAIOLA
MAMA MARY'S STEAK PIZZAIOLA
Featuring quality ingredients from The Pastene Company.
Dedicated to my late Grandmother Mama Mary.
This dish is a true Italian Classic and reminds me so much of my childhood.
The smell, the taste brings me back to Mama's house surrounded by family and friends sharing "Sunday Dinner"
Food is love and food brings back memories........
My Grandmother was the absolute best cook and I am so fortunate that she taught me so many of her recipes.
Growing up Mama and I were so close and she was a huge influence on my life and my passion and love for food and cooking.
It makes me so happy to share her recipes with all of my #alexiafoodees.
INGREDIENTS:
3 lbs. Top Round Beef (tenderized and pounded out thin)
2 - 28 oz cans Pastene Kitchen Ready tomatoes
1/2 cup Pastene Extra Virgin Olive Oil (some to sear the beef, some to drizzle over the top of the dish)
10 cloves fresh minced Garlic
Red Chili Flakes (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
A bunch of fresh mint leaves
A bunch of fresh Oregano
DIRECTIONS:
Start by seasoning the beef (to taste) on both sides with sea salt, garlic salt and cracked black pepper.
Next, add some olive oil into the pan.
When the oil is hot add in the beef.
Brown the beef on both sides.
Remove and set aside.
Add the beef into a large baking dish.
Next, add the garlic into the hot oil and mix all around, picking up all of the bits.
Pour the garlic and olive oil over the top of the steak.
Next, pour the Kitchen Ready Tomatoes over the top.
Season to taste with red chili flakes, garlic salt and cracked black pepper.
Tear off the oregano and mint leaves and sprinkle them on the sauce.
Drizzle the top with olive oil.
Cover with foil and add to a preheated 375 degree oven.
Cook for 2 hours.
Remove and serve over creamy mashed potatoes and a side of peas.
(That's how Mama always served it)
STEAK PIZZAIOLA
MEATBALLS AND ITALIAN SUNDAY GRAVY RECIPE!
"Now that's italian"
ALEXIA'S FAMOUS MEATBALLS and ITALIAN SUNDAY GRAVY RECIPE!
Yields 20 meatballs
INGREDIENTS:
1-1/2 lb. ground sirloin
1 lb. ground chuck
5 eggs
1 cup fresh chopped parsley
2 tablespoons Pastene minced garlic (6 cloves)
1-1/2 cups Pastene romano cheese
3/4 cups Pastene Italian seasoned bread crumbs
Cracked black pepper (season to taste)
Garlic salt (season to taste)
1/4 cup water
MAKING THE MEATBALLS
In a large bowl combine all of your ingredients.
Mix well by hand.
Next, roll into balls.
Lay out your meatballs on a foil sheet.
FRYING YOUR MEATBALLS:
In a large fry pan add a few tablespoons of olive oil.
Pan fry your meatballs and brown them on both sides.
Add them right into your "Sunday Gravy".
***Please note your meatballs will not be fully cooked. The meatballs will finish cooking in the gravy.
You can enjoy them right out of the pan which is the best.
Just flatten your meatballs and cook them thoroughly, they will be crispy on the outside and soft in the middle.
They are wonderful like that and are so delicious tossed with some Pastene cherry peppers!
"SUNDAY GRAVY"
INGREDIENTS:
2 tablespoons Pastene minced garlic (6 cloves)
6 tablespoons of Pastene olive oil
5 cans Pastene Kitchen Ready Tomatoes
Water
1 large beef braciole
1-1/2 lbs hot or sweet Italian sausage
1 stick pepperoni
Meatballs
2 boneless pork chops
1 cup red wine
1/2 cup fresh basil
2 tablespoons of sugar
Cracked black pepper (season to taste)
Red chili flakes (to taste)
Garlic salt (season to taste)
STEPS:
Start by adding the olive oil into a large pan.
Next, add in your garlic.
Sautee your garlic until slightly golden brown.
Add in some red chili flakes.
Next, add in your Pastene Kitchen Ready Tomatoes
Fill each can with 1/4 can of water and add into your gravy.
Mix well.
Next add in the wine, sugar and basil.
Season to taste with garlic salt and cracked black pepper.
Next, add in your pepperoni
Mix well.
Pan fry your meatballs, sausage, pork and beef braciole.
Add all of the meats into the gravy.
Simmer on low for 5-6 hours stirring frequently.
Enjoy and MANGIARE!
AUNT ELLA STYLE EGGPLANT
AClassic family recipe
AUNT ELLA STYLE EGGPLANT
A family classic taught to Alexia by her Grandmother Mama Mary when she was just a little girl.
This is eggplant sliced extra thin, floured and seasoned (baked or fried) then layered like a lasagna with boiled eggs and bolognese sauce, Then topped with a mixture of whisked eggs, parmigiano reggiano, romano cheese, dried parsley and whole milk and baked to perfection! THIS IS AMAZING!!!
INGREDIENTS:
(Recipe based on 15x10 large pyrex baking dish)
4 cups bolognese (meat sauce) - Alexia's recipe can be found under the "Italian Classic's" section.
2-3 large eggplant
2 cups of flour
Sea salt
1/2 cup dried parsley flakes
Extra virgin olive oil
Cooking spray
Garlic salt (to taste)
Cracked black pepper (to taste)
8-10 boiled eggs
3 eggs for topping
1 cup whole milk
1/2 cup grated romano cheese
1/2 cup grated parmesan cheese
Start by washing, peeling and slicing the eggplant into thin uniform slices. (about 1/4 inch) (avoid the seedy pieces).
Next, season the flour to taste with garlic salt and cracked black pepper.
Dredge the eggplant in the flour.
Spray a large baking sheet with cooking spray and drizzle on some extra virgin olive oil.
Shake off the excess flour and add to the baking sheet.
Bake at 375 degrees for about 20 minutes until golden brown.
Remove from the oven when done and let cool.
Start building your eggplant.
Layer with bolognese, eggplant and boiled eggs. (repeat the following steps until you reach the top of the baking dish).
Top with the whisked egg scramble. (3 eggs, 1 cup whole milk, 1/2 cup parmigiano reggiano, 1/2 cup pecorino romano,
sea salt and cracked black pepper to taste and 1/2 cup dried parsley flakes).
Pour the egg mixture all over the top of the eggplant, spread out then poke holes into the eggplant.
Bake on 375 degrees covered with foil for about 45 minutes to an hour. Remove from the oven and let sit for about 15 minutes prior to serving.
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Authentic Family Eggplant Recipe!
Italian Sausage, Potatoes, Vidalia Onions & VINEGAR Peppers!
An Italian AMERICAN Classic!
THE MAMA MARY!!!
Italian Sausage, Potatoes, Vidalia Onions & Vinegar Peppers!
Featurring some fine ingredients from The Pastene Company!
"Now that's Italian"
INGREDIENTS:
2 lbs. Italian Sausage (Hot or Sweet).
8 large Russett Potatoes.
1 large Vidalia Onion.
1 cup thinly sliced Pastene Vinegar Peppers.
1/2 cup fresh chopped Parsley.
1/2 cup Pastene Extra Virgin Olive Oil.
Cracked Black Pepper (to taste)
Garlic Salt (to taste)
DIRECTIONS:
Start by preheating your oven to 375 degrees.
Next, peel and wash your potatoes and cut them into uniform wedge slices.
Next, thinly slice the onions.
Next, drizzle some Pastene extra virgin olive oil into a baking dish.
Add the potatoes and onions into your baking dish.
Season to taste with cracked black pepper and garlic salt.
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 for 1 to 1-1/2 hours).
When the sausage is slightly browned and the potatoes are fork tender, remove your foil.
Mix the sausage and potatoes.
Next, add in your pickled peppers and fresh chopped parsley.
Now, pop it back into the oven uncovered for another hour 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!
CABBAGE, PEPPERONI AND BEANS!!!
CABBAGE, PEPPERONI AND BEANS!!!
CABBAGE, PEPPERONI AND BEANS!!!
Another "Old School" Italian American classic that my Grandmother
"Mama Mary" always made for us. This was considered a peasant dish.
Trust me you will love this! Make sure you get some nice Italian Bread
for this one! "LIKE, SHARE ENJOY"
INGREDIENTS:
2 heads Cabbage (thinly sliced)
1/2 lb. thinly sliced pepperoni
1 can Cannellini beans (do not drain)
8 cloves fresh minced garlic
2 cups water
1/4 cup extra virgin olive oil
1/4 cup Pecorino Romano
1/4 cup fresh chopped parsley
Red Chili flakes (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
DIRECTIONS:
Start by adding a few tablespoons of olive oil into a large skillet.
Next, add in the garlic and some red chili flakes (to taste)
and lightly saute.
Next, add in the pepperoni.
Saute until crispy and start slowly adding in the cabbage.
As you add in the cabbage add water little by little and the cabbage
will begin to wilt and reduce in size.
When all the cabbage is cooked down season to taste with
garlic salt and cracked black pepper.
Next, add in the beans and juice from the beans.
Reduce down and keep stirring.
When done top with Pecorino Romano, fresh chopped parsley and
drizzle with extra virgin olive oil.
ENJOY!
CABBAGE, PEPPERONI AND BEANS!!!
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!!! "NOW THAT'S ITALIAN" Mangiare!
INGREDIENTS:
6 tablespoon of Pastene Extra Virgin Olive Oil
1 lb. of Ground Sirloin Beef
1-1/2 lbs. of Ground Chuck Beef
3 cans of Pastene Kitchen Ready Tomatoes
6 cloves of fresh minced Garlic
1/4 cup of Italian Pastene seasoned Bread Crumbs
1/2 cup of Grated Pecorino Romano Cheese
1-1/2 cup Water
1 tablespoon of Sugar
15 Fresh Basil Leaves.
(Season to taste with the below spices)
Red Chili Flakes Cracked
Black Pepper
Garlic Salt
DIRECTIONS:
In a large pot add the olive oil.
Next, add in the garlic and saute until lightly golden.
Next, add in the red chili flakes (to taste).
Next, add in the ground beef.
Season to taste with garlic salt, garlic powder and cracked black pepper.
Add in the water and chop up your ground beef very finely.
***The beef will begin to poach in the water and become very tender.
Next, add in the breadcrumbs and pecorino romano cheese.
Cook down for about 5 minutes on medium heat until the beef is cooked through.
Next, add in the Kitchen Ready Tomatoes.
Season to taste with garlic salt, and cracked black pepper.
Add in the sugar and stir well.
Add in the fresh basil.
Lower the heat and simmer for 4-5 hours! (KEEP STIRRING).
This easy Bolognese is perfect with any pasta, for lasagna and eggplant!
ENJOY!!!
ALEXIA'S EASY EGGPLANT ROLLATINI
OH SO GOOD!
ALEXIA'S EASY EGGPLANT ROLLATINI
"Now that's Italian"
Yields 20 eggplant rollatini
INGREDIENTS:
2 large eggplant
3 cups marinara sauce
1 cup all purpose flour
2 cups whole milk ricotta cheese
1 cup grated Parmesan cheese
1 cup whole milk shredded mozzarella
2 eggs
1/2 cup fresh chopped parsley
Extra virgin olive oil
Cooking spray
1/2 cup fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
1 teaspoon garlic powder
PREPPING THE EGGPLANT:
Start by washing your eggplant.
Cut off the top and bottom of the eggplant (do not remove the skin).
Next, cut your eggplant into 1/4 inch lengthwise slices.
Set aside.
Add the flour into a large plate.
Season to taste with sea salt and cracked black pepper.
Dip the eggplant in the flour and coat well.
Shake off the excess flour.
Spray a cookie sheet with some cooking spray.
Lay your eggplant on the cookie sheet.
Drizzle both sides with olive oil.
Bake in the oven at 375 degrees for 15 minutes until tender and slightly golden brown.
Remove from the oven and set aside.
PREPARING THE FILLING:
In a large bowl, add the ricotta, mozzarella, grated Parmesan cheese, eggs and parsley.
Next, add in the garlic powder.
Season to taste with sea salt and cracked black pepper.
Mix well.
Whip the mixture until fluffy.
STUFFING, ROLLING AND BAKING THE EGGPLANT:Start by adding a generous coating of the marinara sauce to the bottom of a baking dish.
Next, hold the eggplant lengthwise and add one tablespoon of the ricotta mixture to one end.
Next, roll up the eggplant until it's wrapped around the ricotta mixture tightly.
When the eggplant is all rolled add to a large baking dish.
Top the eggplant with some more marinara, grated Parmesan cheese and basil.
Bake at 375 degrees for 35 minutes covered.
Uncover and bake for 10 additional minutes.
Let rest for 5 minutes plate up and enjoy!
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!
Alexia's simple, classic and delicious Eggplant recipe!
Alexia's simple, classic and delicious Eggplant recipe!
ALEXIA'S SIMPLE, CLASSIC AND DELICIOUS EGGPLANT RECIPE!
"NOW THAT'S ITALIAN"
This eggplant is so very versatile! You can enjoy this eggplant in so many ways. You can layer with marinara sauce and grated Cheese, make a nice eggplant parmesan, a yummy eggplant rollatini (layered with ricotta and spinach), perhaps, or even eat them plain! (Be careful they can be addicting like potato chips HAHA). Just to name a few ways!!! ENJOY!
Ingredients:
2 large Eggplants (eliminate the seedy slices, the seeds make the eggplant bitter and tough to eat).
Eggs
Grated Pecorino Romano Cheese
Cracked Black Pepper
All Purpose Flour
Italian Style Bread Crumbs
Garlic Salt
Dried Parsley Flakes
Milk
Canola Oil
Fresh Basil
Marinara Sauce
Wash and peel your eggplant.
Slice very thin (try to keep all the slices the same size)
In a bowl make an egg wash with eggs, parsley, black pepper, garlic salt, lots of romano cheese and milk.
In a large bowl make a dry mix of flour and breadcrumbs (Use a little more Flour then Breadcrumbs 60/40 ratio) season to taste with garlic salt, black pepper, parsley and grated romano cheese.
Dip your eggplant in the egg wash then in the dry mix.
Set aside (Lay flat on a piece of foil prior to frying).
When they are all ready to go lightly pan fry in canola oil until golden brown.
Lay out the eggplant on a dish layering them up as they cook with a paper towel to absorb any excess oil.
Layer the eggplant in a Pyrex dish with marinara sauce and grated romano cheese.
***TIP I keep pressing the Eggplant layers down and make them very tight....
Bake covered for about 1/2 hour at 375 degrees.
Remove the foil and continue to bake for about another 10-15 minutes or so.
Remove from the oven and top with some fresh basil!
You are going to love this eggplant!!!
It's oh so good!
Alexia's simple, classic and delicious Eggplant recipe!
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 (bread them up).
4 cloves of fresh minced Garlic.
1 cup of fresh chopped Parsley.
3 eggs.
1/2 cup grated pecorino romano cheese
1/2 cup of Italian seasoned Bread Crumbs.
1/4 cup Extra Virgin 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.
Poke 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 (cool and set aside).
Rice Preparation:
Pre-cook your Brown Rice. (Do not season your Rice) (cool and 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, peppers, cheese, and 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 1-1/2 hours.
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!!!!!
The "Mama Mary" Stuffed Peppers!!!
MEATLESS STUFFED EGGPLANT
Additional Information
MEATLESS STUFFED EGGPLANT
This meatless stuffed eggplant is knock your socks off good!
Packed with lots of veggies and tons of flavor it is sure to please.
It is made using simple and fresh ingredients and is super easy to prepare.
We hope you LOVE Alexia's recipe!
(Yields 4 servings)
INGREDIENTS:
2 large eggplant
1/2 loaf day old Italian bread
1 bag of Grain Trust steamed brown rice
1 large can chopped black olives
4 cloves fresh minced garlic
1/4 cup extra virgin olive oil
10 campari tomatoes (quartered)
1 1/2 cups fresh baby spinach
1/2 cup pecorino romano cheese
1/2 cup parmigiano reggiano cheese
2 eggs
Cracked black pepper
Garlic salt
In a large bowl to combine the below ingredients:
Start by washing and hollowing out the eggplant.
Discard the seedy section and save the rest to add into the stuffing.
Prepare a baking dish by adding in cooking spray and drizzling in some olive oil.
Add your eggplant boats to the dish.
Chop the eggplant you removed from the center into 1/2 inch pieces.
Next, soak the Italian bread in water until it is mushy.
Drain the bread by squeezing out all of the water.
Next, steam the Grain Trust brown rice in the microwave for 3 minutes.
Combine all of the above ingredients into a large bowl and wait for the rice to cool.
When cooled add in the below of the ingredients into the bowl.
1 large can chopped black olives
4 cloves fresh minced garlic
1/4 cup extra virgin olive oil
10 campari tomatoes (quartered)
1 1/2 cups fresh baby spinach
1/2 cup pecorino romano cheese
1/2 cup parmigiano reggiano cheese
2 eggs
Next, drizzle in some olive oil.
Season to taste with cracked black pepper and garlic salt.
Mix well.
Preheat your oven to 375 degrees.
Fill your eggplant with the stuffing.
Drizzle with some extra virgin olive oil.
Cover with foil and bake for 1-1/2- 2 hours
Remove your foil about the 1- 1/2-2 hour mark.
Continue cooking for another 1/2 hour until the top is golden brown and crispy.
Plate up and ENJOY!
MEATLESS STUFFED EGGPLANT
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
Creamy Cheesy Polenta w/spicy Sausage & Pepperoni GravY!
This recipe features products from The Pastene COmpany!
Creamy Cheesy Polenta with Spicy Sausage and Pepperoni Gravy!
By: ALEXIA "U had me at Kitchen"
Ingredients:
3 cans Pastene kitchen ready tomatoes
12 tablespoons of Pastene extra virgin olive oil
2-1/2 tablespoons Pastene minced garlic (equivalent to 8 fresh cloves)
1/2 cup Chianti red wine
1-1/2 tablespoon sugar
1 teaspoon red chili flakes
15 fresh basil leaves
2 lbs hot Italian sausage
1 stick pepperoni (cut into 1 inch pieces, skin removed)
9 1/2 cups of water
Cracked black pepper (to taste)
Garlic salt (to taste)
Sea salt (to taste)
1 package of Pastene instant polenta
2 heaping tablespoons of whole milk ricotta cheese
2 cups light cream
1/4 cup Pastene grated romano cheese
1/4 cup Pastene grated parmesan cheese
2 tablespoons fresh chopped parsley
Spicy Sausage and Pepperoni Gravy:
Start by adding 6 tablespoons of olive oil into a large pot.
Add in the garlic.
Next, add in the red chili flakes.
Saute until the garlic is lightly browned.
Next, add in the Kitchen Ready tomatoes.
Fill each can 1/4 of the way with water and add into the pot.
Next, add the wine.
Season to taste with garlic salt and cracked black pepper.
Next, add in the basil.
Mix well.
Add 6 tablespoons of olive oil into a fry pan.
Next, add in your sausage.
Sear the sausage on both sides until golden brown and par cooked.
Remove sausage from the pan and slice into 1 inch pieces.
Add the sausage back into the pan to coat with all of the juices.
Next add the sausage and juice into the gravy.
Next, add in your pepperoni.
Reduce your heat and simmer your gravy for 5 hours on low.
Remember to keep stirring your gravy.
Preparing the Polenta: Bring 8 cups of salted water to a rapid boil.
When the water is boiling slowly add in the polenta constantly whisking.
Turn off the heat.
Slowly pour in the light cream continuing to whisk.
Next, fold in the ricotta cheese.
Mix well.
Season to taste with salt and pepper.
Next, fold in parmesan and romano cheese.
Mix well.
Finish the dish:
Add the polenta to a dish.
Smother with the gravy.
Top with both grated romano and parmesan cheese.
Garnish with fresh chopped parsley and ENJOY!
Creamy Cheesy Polenta with Spicy Sausage and Pepperoni Gravy!
MEDITERRANEAN STUFFED PEPPERS
Featuring Grain Trust Ancient Grain Rice!
MEDITERRANEAN STUFFED PEPPERS
***Featuring Grain Trust Ancient Grain Rice!
INGREDIENTS:
6 large Peppers - cut in 1/2 lengthwise (to stuff)
1/2 loaf of day old Italian bread
1 lb. ground beef
2 bags of Grain Trust ancient grain rice (pre cook)
1/3 cup toasted breadcrumbs
1/2 cup grated pecorino romano cheese
1 small can of San Marzano tomatoes (just use the whole tomatoes, not the sauce and break them up).
6 cloves of fresh minced garlic.
20 Castelvetrano pitted olives broken up.
1 cup fresh chopped parsley
3 eggs
1/2 cup Extra virgin olive oil
Garlic salt. Cracked black pepper
Cooking spray.
***Preheat your oven to 375 degrees.
PREPARING THE PEPPERS:
Start by washing and hollowing out your peppers.
Cut off the top and set it to the side.
Cut your pepper in half lengthwise.
Next, finely chop the top piece of your pepper, discard the stem.
Spray a baking dish with some cooking spray, drizzle with some olive oil and lay down your peppers.
Poke 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 add in the ground beef.
Season with garlic salt and cracked black pepper.
Brown the beef until fully cooked and set aside and cool.
RICE PREPARATION:
Follow the instructions on the box of Grain Trust rice.
When done, set aside and cool.
PREPARING THE 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.
Add it to a large bowl.
TOASTING THE BREADCRUMBS:
Add a few tablespoons of extra virgin olive oil into a skillet.
Add in the breadcrumbs and cook over medium to high heat.
Keep stirring them constantly until the breadcrumbs develop a golden brown color. **This should only take a couple of minutes.
PREPARING THE STUFFING FOR THE PEPPERS:
In a large bowl combine the bread, rice and ground beef.
Next, add in the olives, tomatoes and garlic.
Season to taste with garlic salt and cracked black pepper.
Next, add in the cheese, chopped peppers and parsley.
Fold in the eggs and toasted breadcrumbs.
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 THE 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 1 and 1/2 hours.
Remove the Peppers from the stove and remove the foil.
Add the peppers back into the oven for another 1/2 hour or so until the peppers become golden brown and crispy.
Remove and let them cool and enjoy!
You are going to LOVE these peppers! "LIKE" SHARE & ENJOY!!!
MEDITERRANEAN STUFFED PEPPERS!!
Squash Flower Recipe
Squash Flowers "Summer's Gold"
SUMMERS GOLD!
Alexia has a simple and delicious recipe for Squash Flowers to share with her #alexiafoodees!
INGREDIENTS:
Squash Flowers
Bisquick
Milk
Eggs
Cracked black pepper
Garlic Powder
Garlic Salt
Fresh chopped parsley
Grated Pecorino Romano cheese
Canola oil
Fresh chopped basil
Sea Salt
DIRECTIONS:
Take off the pinchy leaves and remove the yellow stamen or pistil inside of the flower. You can leave the stem on the flower if you chose. (The stem makes it easier to batter and dip the flowers). (The flower is the only edible part).
Gently wash and dry them well, open them up and rinse inside as well.
"Mama Mary" used to say.. "Make sure you rinse the inside of the flower there may be a bee hiding inside. BUZZZZZZ!!!
Make your batter very similar to a pancake batter (The recipe is on the box of Bisquick) Add more milk to thin out the batter.
Season to taste with:
Cracked black pepper, garlic powder, garlic salt.
Next fold in your Romano cheese and chopped parsley.
Dip the flowers in the batter.
Fry them up in Canola until both sides are golden brown.
Remove them and place on a dish with some paper towel to absorb the oil.
Next, sprinkle them with some sea salt.
Top with some chopped basil.
Serve them up as is or with some of Alexia's famous San Marzano tomato sauce.... NOW WE ARE TALKING!!!!
****EXTRA TIP: You can also stuff the flowers with Prosciutto and Cheese!!!
A TRUE ITALIAN CLASSIC!
YUMMMMMMM so good!!!!!!
SQUASH FLOWERS "SUMMER'S GOLD"
“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”
Zucchini with caramelized onions, pepperoni & white beans!
Another one of Alexia's simple recipes featuring ZUCCHINI!!
Sauteed Zucchini with caramelized onions, pepperoni and white beans!
Another one of Alexia's simple recipes featuring ZUCCHINI!!
This is absolutely DELICIOUS! This dish stands alone but it is very versatile.
Here are a few examples of what you can do with it.
Put it over your favorite pasta.
Pour it over some crusty Italian bread and make a bruschetta!
Put it over rice.
OH SO YUMMY!!
Just to name a few.
OK here we go....
Ingredients:
Zucchini
Vidalia Onions
Sliced Pepperoni
Cannellini Beans
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Garlic Salt
Olive Oil
Grated Pecorino Romano Cheese
Wash and cut up your zucchini into about 1" pieces.
Slice your onion thin.
Add some good extra virgin olive oil to your pan.
Start caramelizing the onions.
Season your onions with cracked black pepper, garlic powder and garlic salt.
(Add some water to reduce your onions)
When they start to become translucent and caramelized add in your zucchini.
Season again with the same spices.
Add some water and cover with foil to help the cooking process.
Next add in your sliced pepperoni.
Cook on low to medium constantly stirring.
The zucchini, the onions and the pepperoni will start to slightly brown.
Now it's time to add your beans water and all.
Add a pinch of red chili flakes for a kick.
Reduce down for about 5 minutes.
Remove from heat and sprinkle with pecorino romano!
Waaaaaaa Laaaaaaaa!!
ENJOY!
Zucchini with caramelized Onions, Pepperoni & White Beans!
white beans with caramelized vidalia onions and sun dried t
Additional Information
Alexia's YUMMY white beans with caramelized vidalia onions and sun dried tomatoes!!
This is a simple yet versatile and delicious dish that you are going to love. It's so quick and easy!!!
You can add Italian sausage or chicken to this dish. Serve it as is in a bowl, over your favorite pasta, rice or even over some bread and make bruschetta with it!!!!
Ingredients:
2 large vidalia onions
2 cans of cannellini beans (you can also use dry beans and pre-cook them)
15 sun dried tomatoes
Basil
Garlic Salt
Garlic Powder
Cracked Black Pepper
Chili flakes
Olive Oil
Water
In a non-stick fry pan add some good olive oil and 2 large vidalia onions sliced thin.
Season the onions to taste with garlic salt, garlic powder and cracked black pepper. Caramelize the onions, cook medium to low on slow constantly stirring I like to add water (instead of more oil) and keep reducing the liquid until the onions are soft and golden brown.
Next, add in your sun dried tomatoes (slice them thin and add some water to rehydrate them). Saute them.
Next, add in your pre-cooked or canned beans liquid and the liquid.
Season to taste with red chili flakes, garlic salt, garlic powder and cracked black pepper.
Stir this constantly and cook on low for about 10 minutes until the liquid is reduced.
Plate it with a nice drizzle of olive oil and some fresh chopped basil over the top!!
YUMMMMMMMM!
Oh so good!
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!
