LENTIL SOUP RECIPEI
Oh so good!!
LENTIL SOUP RECIPE
I would love to share with my #alexiafoodees my Mama Mary's Lentil Soup Recipe! Growing up Italian American my family always ate Lentil Soup and Polenta on New Year's Day. It was believed that eating Lentils on New Year's Day would bring you luck and prosperity in the New Year! Although we would always make sure we ate the soup on New Year's Day we truly enjoyed this soup anytime throughout the year and hope you will as well. Lentil soup is hearty, healthy and absolutely delicious!
INGREDIENTS:
1 - 16 oz bag of Lentils
4 - 32 oz containers of Chicken Stock/Broth
2 cups Water
1-1/2 lbs. Ground Hot Italian Sausage
10 chopped Carrots
10 chopped Celery stalks with inner leaves
1 chopped Vidalia Onion
8 Garlic Cloves
1/4 cup Extra Virgin Olive Oil
1 - 5 oz package of fresh baby Spinach
1/4 lb. Pastina Pasta
Sea Salt (to taste)
Cracked Black Pepper (to taste)
DIRECTIONS:
****Prior to starting the soup, fully cook the sausage and saute the garlic cloves in the olive oil until golden brown and set aside.
****Prior to cooking, wash the lentils by rinsing them several times to remove any dirt or debris and drain the water.
In a large pot add the chicken stock and water.
Next, add in the lentils.
Next, add in the chopped carrots, celery and onions.
Add in the sausage and garlic and oil.
Season to taste with sea salt and cracked black pepper.
Bring to a rapid boil.
Next, add in the baby spinach, fold in the spinach.
Reduce the heat and simmer the soup for about an hour on low.
Stir frequently.
After the soup has been simmering for an hour add in the pastina.
Continue to cook for another 20 minutes and mash the soup up a little bit with a potato masher.
(This will thicken the broth and make the texture of the soup more creamy).
Continue to cook for about 20-30 more minutes.
Serve up and ENJOY!
Lentil Soup
Alexia’s FAMOUS Pasta e Fagioli!
"Pasta and Beans" Ayyy it's Pasta Fazool!
Alexia’s FAMOUS Pasta e Fagioli a beautiful Italian soup "Pasta and Beans" **FEATURING fine ingredients from "The Pastene Company"
This hearty, healthy and delicious soup is very easy to make!
You may be surprised how easy it is!!
INGREDIENTS:
6 cloves of Garlic (minced)
1 large Vidalia Onion (chopped)
6 stalks of Fresh Celery (cut into 1" pieces)
1/4 cup Pastene Extra Virgin Olive Oil
1 large can of Pastene San Marzano tomatoes
1/2 cup Fresh Parsley (chopped)
1 cup Fresh Basil (reserve some to garnish)
1/2 lb. (8 oz) Pastene Italian Ditali
2 cans of Pastene White Kidney Beans (do not drain)
Red Chili flakes (to taste)
Garlic Salt (to taste)
Cracked black pepper (to taste)
Pastene Romano cheese (to taste)
Sea Salt
1/4 cup Water
DIRECTIONS:
In a large pan add the olive oil.
Next, add in the garlic.
Saute the garlic until slightly golden.
Add in the red chili flakes to taste.
Next, add in the onions and celery.
Saute the onions and celery until they are transparent
(Add in about 1/4 cup of water and keep reducing).
Next, add 1 large can of Pastene San Marzano tomatoes and break up in the pan (a potato masher works great).
Season to taste with garlic salt, and black pepper.
Next, add in the basil and parsley.
Sprinkle in some grated romano cheese.
Cook for about 30 minutes on low.
Next, add 2 cans of the beans (do not drain).
Cook down for about ½ hour on low.
Boil some water for your pasta - Salt the water (to taste).
When water is ready, add your pasta
When the pasta is Al Dente, pour it into the soup along with the starchy pasta water. (approximately 4 cups)
Plate it up and top with grated romano cheese.
Serve with toasted Italian bread and garnish with fresh basil.
Pasta e Fagioli a beautiful Italian soup!
ESCAROLE AND BEANS!!!
"Scarole & Beans"?
ALEXIA shares with you her Mama Mary’s recipe for Escarole and Bean Soup… Featuring some fine ingredients from The Pastene Company! Scarole and Beans!! A true Italian classic! We hope you LOVE this recipe!
INGREDIENTS:
2 Large heads of fresh Escarole. (Wash the Escarole really well and chop into 1/2 inch pieces).
10 Cloves of Minced Fresh Garlic.
128 oz of Chicken Stock (4 containers).
1/2 lb of Pepperoni sliced into strips.
4 cans of Pastene White Kidney Beans (Do not drain).
1/4 cup Grated Pecorino Romano Cheese or Pastene Parmesan.
1/4 of a 1 lb box of small pasta like an Acini di Pepe or Pastina.
Red Chili Flakes (to taste).
Cracked Black Pepper (to taste).
Garlic Salt (to taste).
1/4 cup Pastene Extra Virgin Olive Oil.
DIRECTIONS:
In a large pan add the Pastene Extra Virgin Olive Oil.
Next, add in your minced Fresh Garlic.
Add in the Red Chili Flakes to taste.
Saute your Garlic until Golden Brown.
Next, add in your Pepperoni.
Saute for about 3 minutes until your Pepperoni becomes a little crispy.
Next, slowly add in your Chicken Stock to deglaze the pan and bring up all those wonderful bits of Garlic.
Next, add in the remainder of the Chicken Stock and bring to a boil.
Now it' time to add in your Escarole.
Simmer down for about 20 minutes until your Escarole becomes tender.
When the Escarole is starting to wilt it's time to add in your beans.
Using Potato masher slightly mash up some of the beans. (This makes the Soup extra rich and creamy).
Season with Garlic Salt, and Cracked Black Pepper to taste.
After about 15-20 minutes of cooking the Soup on low add in your Pasta (Do not cook the Pasta in advance, it will cook in the soup).
Simmer on low for about 20 more minutes.
Just prior to shutting off the stove mix in your Grated Romano Cheese or Parmesan .
Let the Soup sit for 10 minutes to develop a rich and creamy consistency.
Now you're ready to eat!! Serve with some crusty Italian Bread!! OH MY!!
"Now that's Italian"
MANGIARE!
Escarole & Bean soup! This healthy and hearty soup is sure to warm you up on a cold winter's night!
Alexia's famous Lemony Orzo Pasta Salad!
It's bright, colorful, easy to prepare and absolutely delicious!
Alexia's famous Lemony Orzo Pasta Salad!
This is a great summer dish! It's bright, colorful, easy to prepare and absolutely delicious! We hope you LOVE this recipe!
INGREDIENTS:
1-lb orzo pasta
4 cups fresh baby spinach
1- 1/2 cups crumbled feta cheese
2 fresh lemons (one for zest, one for garnish)
2 tsp. granulated garlic
2 tsp. garlic salt
2 tsp. cracked black pepper
1/2 cup extra virgin olive oil
Sea salt (to taste for pasta water)
DIRECTIONS:
To start, add water to a large pot.
Salt the water (to taste)
Bring the water to a rapid boil and add in the orzo.
Cook the orzo until al dente.
Remove the orzo, add to a large bowl.
Drizzle the orzo with olive oil so it doesn't stick.
Let the orzo cool.
After the orzo has cooled add in the baby spinach.
Next, add the feta cheese.
Next, add in the granulated garlic, garlic salt and cracked black pepper.
Next, pour on the olive oil (reserve some for the end).
Next, add the zest from one lemon.
Mix well.
Garnish the dish with fresh lemon slices and top with the remainder of the olive oil.
Plate it up!
"LIKE" SHARE & ENJOY!
Alexia's famous Lemony Orzo Pasta Salad!
Zucchini and Vidalia Onion Frittata Recipe!
"Now that's Italian"
18 egg Stove Top Zucchini and Vidalia Onion Frittata Recipe!
Ingredients:
4 cups zucchini cut in 1/4 inch pieces
18 large eggs
1 large coarsely chopped vidalia onion
4-5 tablespoons extra virgin olive oil
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Sea salt
Cracked black pepper
Garlic salt
Cooking spray
*****You will need a 12" non-stick fry pan and a sturdy spatula for best results.
Preparing Zucchini and Onions:
Start by adding 4-5 tablespoons of olive oil into your non-stick fry pan.
Next, add in your onions.
Next, season to taste with sea salt and cracked black pepper.
Next, saute the onion until slightly caramelized and translucent. (Medium to low heat).
Now it's time to add in the zucchini.
Season to taste with sea salt and cracked black pepper.
Saute the zucchini and onions until they are soft, tender and slightly caramelized. (Medium to low heat).
Egg Mixture:
In a large bowl combine the following ingredients:
18 large eggs
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Next, season to taste with garlic salt and cracked black pepper.
Whisk well until the egg mixture becomes light and fluffy.
Putting it all together to build a perfect frittata.
Turn your heat up (Medium to high).
****You will need to work quickly with the next steps.
Pour your egg mixture into the pan with the zucchini and onions.
Start continuously working the eggs from the sides to the middle.
When the eggs start to congeal start flipping them like you would a scrambled egg.
When the egg mixture is still a little runny press all of the ingredients down in the pan flat.
Quickly start pressing the sides to the middle.
***Don't worry it will not fall apart.
Because the eggs are not fully cooked they will hold together well and won't break apart.
Build your height by using your spatula to push the eggs from the side of the pan to the middle.
Once you have built the desired height flip the frittata by using a flat dish.
Turn off the stove, add a flat dish directly on top of the frittata and flip over.
Set aside and spray your pan with cooking spray.
Slide the frittata back into the pan uncooked side down.
Turn your heat back on and cook the other side for about 3 minutes until it is golden brown.
Turn off your heat and remove from your fry pan using a round dish just as you did in the last step.
WAAAAAAAAA LAAAAAAAAAA! It is done and ready for you to indulge in!
ENJOY THIS RECIPE AND SHARE WITH A FRIEND!
18 egg Stove Top Zucchini and Vidalia Onion Frittata Recipe!
Italian Wedding Soup with little Meatballs and Escarole!
A Classic Italian Soup!
Italian Wedding Soup with little Meatballs and Escarole!
Here is Alexia's healthier and simpler version of this classic Italian Soup!
Ingredients:
4 large boneless, skinless Chicken Breasts.
1 head of Escarole
2 cups of chopped fresh Carrots
2 cups of chopped fresh Celery
1 large chopped Vidalia Onion
3 large fresh vine ripe Tomatoes
4-32 oz containers of Chicken Stock (16 cups)
1 lb ground sirloin (Beef)
1/2 lb ground chuck (Beef)
1/2 cup of Italian Seasoned Bread Crumbs
3 large Eggs
1/2 cup fresh Parsley
1 cup grated Pecorino Romano Cheese
1/4 cup of Water
3 cloves of fresh minced Garlic
Garlic Salt
Cracked Black Pepper
Sea Salt
1/2 lb of Pasta (Small cut for soup)
Cooking Spray
Directions:
Start by washing your Chicken Breast.
Add your Chicken Breast into a large Soup pan (12 Quart).
Next, add in your Chicken stock.
Next, add in your Carrots, Celery and Onion.
Next, add in your Tomatoes (Core them out, cut out the stem, add them in whole).
Season to taste with cracked Black Pepper.
Start the soup on high and bring to a rapid boil.
Little Meatballs
Start by adding your Ground beef in a large bowl.
Add in 3 large Eggs.
Next, add in 1/2 cup of fresh chopped Parsley.
Next, add in 3/4 cups of Grated Romano Cheese.
Now add in 1/2 cup of Italian Seasoned Bread Crumbs.
Next, add in 3 cloves of fresh chopped Garlic.
Season to taste with Cracked Black Pepper and Garlic Salt.
Mix well by hand.
Next roll into little balls about the size of a quarter.
Spray a Cookie Sheet with some Cooking Spray and lay them out evenly in rows.
Pre-heat your oven to 375.
Cook the meatballs for 20 minutes they will be cooked through and golden brown. (Set them aside).
Remove your whole Tomatoes and peel off the skin (it will come off very easily) **CAUTION they will be very hot so use a fork and knife.
Next, crush up your Tomatoes and add them back into the soup.
Now remove your whole Chicken Breast and start shredding it up with a knife. **CAUTION it will be hot.
When all shredded, add the Chicken back into the Soup.
Escarole
Now wash your Escarole really well and cut into strips.
Add into the Soup. (It will cook in Soup).
Simmer your Soup on low for 1 hour.
Pasta
Salt your Water and Bring to a rapid boil
Add 1/2 lb of Pasta cook until Al Dente.
Drain and leave in about 1/4 cup of the Pasta Water.
Add in 1/4 cup of grated Romano Cheese.
Add your Pasta and Cheese into the Soup.
Mix well.
Plate it up and top with Cracked Black Pepper and some Pecorino Romano Cheese.
We hope you LOVE this recipe
Here is Alexia's healthier and simpler version of this classic soup! ENJOY!
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!!
BUTTERNUT SQUASH SOUP
This is a fresh, vibrant, healthy, low fat and easy recipe for a great Fall soup!
ALEXIA'S BUTTERNUT SQUASH SOUP
🦃🥣🥄🍂🍁🧡
This butternut squash soup is great for Fall and a wonderful addition to add to your Thanksgiving menu.
This savory soup is made using simple and fresh ingredients and you won't believe how easy it is to prepare.
It's festive, vibrant, hearty, colorful, healthy and absolutely delicious!
INGREDIENTS:
12 cups washed, peeled and cut butternut squash which is equivalent to 5 large squash.
(You can also get the squash already peeled and cut in the produce section of your market in 2- 48 oz packages).
1 large finely chopped vidalia onion
1 stick + 1 tablespoon of salted butter.
Sea salt (to taste).
Cracked black pepper (to taste).
8 cups of chicken or vegetable stock or (2 -32 oz containers of store bought stock).
1 can of whipping cream.
10 fresh sage leaves.
1/3 cup toasted sunflower seeds.
Start by adding the squash into a large pan.
Next, add in cold water (enough to cover the squash) and boil on high heat until the squash is fork tender.
When your Squash is fork tender drain and set aside.
Mash up your squash with a potato masher.
Next, add 1 stick of butter into a pan and melt it down on low heat.
Next, add the onion and saute until translucent.
When done, mix your onions, butter and butternut squash into a large pot.
Puree your mixture with an immersion blender or a traditional blender.
Slowly add in the stock.
(At this point it will be more on the thick side).
Add the mixture into a large soup pan and set heat to low.
Slowly add in the rest of the stock and stir well.
The soup starts to thin out and get smoother at this point.
Season to taste with sea salt and cracked black pepper.
Continue to stir.
Simmer on low for about 45 minutes.
Your soup will have a silky, velvety, smooth and creamy consistency.
In a separate pan, add 1 tablespoon of butter and your sage leaves. Saute until slightly crispy and set aside.
Serve your soup hot with a dollop of whipped cream, a few sunflower seeds and some torn sage leaves!
ENJOY!!!!!
This Butternut Squash Soup also makes for a great starter course to add to your Thanksgiving dinner!
Greek Orzo Pasta Salad
ALEXIA'S Greek inspired pasta salad
This is a simple, fresh and healthy addition to add to your Summer menu!
Ingredients:
1 lb Orzo Pasta
1 Green Pepper (chopped into small uniform pieces)
1 Red Pepper (chopped small uniform pieces) )
1 Yellow Pepper (chopped small uniform pieces) )
1 small Red Onion (sliced thin)
1 can large Black Olives (cut in 1/2)
1 Cucumber (cut in quarters)
1 cup Grape Tomatoes (cut in 1/2)
1/4 cup Fresh chopped Parsley
1 cup Crumbled Feta Cheese
Sea Salt (Season to taste)
Peppercorn Medley (Season to taste)
Garlic Salt (Season to taste)
Garlic Powder (Season to taste)
1/2 cup Red Wine Vinegar
Extra Virgin Olive Oil (1/4 cup can be adjusted to taste)
Balsamic Glaze (Drizzle)
You can prep all your veggies in advance.
Wash and Chop them so they will be already to add to your Pasta once cooked and cooled.
Start by boiling your Water for your Orzo (Don't forget to Salt your Water).
Boil your Orzo until Al Dente.
Drain your Pasta and set aside (add some Olive Oil into your Orzo so it doesn't stick).
When cooled you are ready to start preparing this dish.
Add your Orzo into a large bowl.
Next, add in all of your prepped and chopped veggies, Parsley, Olives and Crumbled Feta on your Ingredient list.
Season to taste with Sea Salt, Peppercorn Medley, Garlic Salt and Garlic Powder.
Mix well.
Next add in your Red Wine Vinegar.
Add in your Olive Oil (You may want to add more or less than the above 1/4 cup).
Drizzle on some Balsamic Glaze.
Mix well.
Plate it up and ENJOY!
Simple, Fresh, Healthy and Delicious!
Roasted Eggplant Caprese Stack!
Simple, beautiful & delicious! This is so simple and ohhhhh so good!
Try this simple, beautiful and delicious stack of vine ripe tomatoes, kumato tomatoes, fresh Buffalo mozzy, roasted eggplant and basil... Season it well with cracked black pepper, garlic powder and garlic salt. Drizzle it up with some good olive oil and balsamic glaze and garnish with basil. It makes a wonderful presentation and is super tasty!
Caprese stack of vine ripe Tomatoes, Kumato Tomatoes, Buffalo Mozzy, roasted Eggplant & Basil...
Pepperoni, Yukon Gold Potato and Vidalia Onion Frittata!
"The mama Mary"
18 egg Stove Top Pepperoni, Yukon Gold Potato and Vidalia Onion Frittata Recipe!
Ingredients:
18 large eggs
1 cup thinly sliced pepperoni
1 large coarsely chopped vidalia onion
5 medium size Yukon gold potatoes peeled and cut into 1" pieces
4-5 tablespoons extra virgin olive oil
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Cracked black pepper
Garlic salt
Cooking spray
*****You will need a 12" non-stick fry pan and a sturdy spatula for best results.
*****Tip - Alexia likes to pre-cook the potatoes in the microwave for 8-10 minutes until they are partially cooked for a head start. .
Preparing Potatoes, Onions and Pepperoni:
Start by adding 4-5 tablespoons of olive oil into your non-stick fry pan.
Next, add in your onions.
Season to taste with garlic salt and cracked black pepper.
Next, saute the onion until slightly translucent and caramelized. (Medium to low heat).
Now it's time to add in the pepperoni.
Saute for a couple of minutes until some of the oil is released.
Next, add in your potatoes.
Season to taste with garlic salt and cracked black pepper.
Saute until the potatoes are fork tender and a little crispy and golden brown on the outside.
Egg Mixture:
In a large bowl combine the following ingredients:
18 large eggs
1 cup grated pecorino romano cheese
3/4 cups whole milk
3 tablespoons dried parsley flakes
Next, season to taste with garlic salt and cracked black pepper.
Whisk well until the egg mixture becomes light and fluffy.
Putting it all together to build a perfect frittata:
Turn your heat up (Medium to high).
****You will need to work quickly with the next steps.
Pour your egg mixture into the pan with the pepperoni, potatoes and onion.
Start continuously working the eggs from the sides to the middle.
When the eggs start to congeal start flipping them like you would a scrambled egg.
When the egg mixture is still a little runny press all of the ingredients down in the pan flat.
Quickly start pressing the sides to the middle.
***Don't worry it will not fall apart.
Because the eggs are not fully cooked they will hold together well and won't break apart.
Build your height by using your spatula to push the eggs from the side of the pan to the middle.
Once you have built the desired height flip the frittata by using a flat dish.
Turn off the stove, add a flat dish directly on top of the frittata and flip over.
Set aside and spray your pan with cooking spray.
Slide the frittata back into the pan uncooked side down.
Turn your heat back on and cook the other side for about 3 minutes until it is golden brown.
Turn off your heat and remove from your fry pan using a round dish just as you did in the last step.
ENJOY THIS RECIPE AND SHARE WITH A FRIEND!
Alexia’s Italian Style Potato Salad!
Just in time for SUMMER this healthy, simple, colorful & ultra fresh potato salad is sure to please!
Alexia’s Italian Style Potato Salad featuring products from The Pastene Company!!
Yields 6 servings.
Ingredients:
2 lbs. red skin potatoes.
3/4 lbs. of fresh string beans.
1 pint of grape tomatoes (cut in 1/2).
1/4 cup fresh chopped parsley.
1/4 cup chiffonade fresh basil.
4 stalks of chopped celery (use the inner leaves).
A few fresh basil for garnish.
1 thinly sliced vidalia onion.
1 can black olives (Crushed in 1/2).
Garlic salt
Garlic Powder
Cracked black pepper
Pastene Balsamic Vinegar
Pastene Extra Virgin Olive Oil
Pastene Balsamic Glaze
Wash and cut your potatoes into 1 inch pieces leaving the skin on. Boil them until they are fork tender drain them and set aside (leave them a little Al Dente) so they don’t get mushy in the mix.
Next, wash and cut off the stems of the string beans - steam them until they turn bright green, then set aside.
Refrigerate the potatoes and string beans until they are chilled.
In a large bowl mix the potatoes, string beans, tomatoes, onion, olives, celery, parsley and basil.
Next, season to taste with garlic salt, garlic powder and cracked black pepper.
Next, Drizzle on some Pastene red wine vinegar, Pastene extra virgin olive oil and Pastene balsamic glaze!
Waaaa laaaaaaaaaa………
Alexia's Italian style Potato Salad!!!
Alexia's Panzanella Salad Skewers (Spiedini)
You must make these!!
These Panzanella Salad Skewers are the perfect addition to your summer menu. They will be a hit at your next party! So fresh, so healthy, so delicious and so simple to put together! We hope you LOVE this recipe!
Alexia's Panzanella Salad Skewers (Spiedini)
Ingredients:
1 loaf (day old) ciabatta bread
2 cups small buffalo mozzarella balls
Fresh basil
2 cups grape tomatoes
1 English cucumber
Sea salt
Cracked black pepper
Extra virgin olive oil
Dijon mustard
Red wine vinegar
Skewers
Ciabatta prep:
Start by cutting your bread in half long ways.
Season both sides of the bread to taste with sea salt and cracked black pepper.
Drizzle with some olive oil.
Grill until slightly charred then set aside.
When bread is cooled cut into 1 1/2 inch cubes.
Vinaigrette Dressing:
1 teaspoon Dijon mustard
Lots of cracked black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Add in 8 leaves of fresh basil chiffonade
Assembling skewers:
Build your skewers by adding the bread, tomato, cucumber, and mozzarella cheese. Repeat these steps.
****Tip when assembling your skewers, add your cucumber sideways so they don't fall off.
After building skewers lay them on a cookie sheet then smother the skewers with the vinaigrette.
Alexia's Panzanella Salad Skewers (Spiedini)
Alexia's Northern Bean and Ham Soup
OH SO GOOD!
Alexia's Northern Bean and Ham Soup
Just in time for the cold weather this soup is sure to warm you up.
INGREDIENTS:
16 oz bag dry great northern beans (rinse well)
1 8oz maple flavored ham steak (cut small)
1 large vidalia onion (finely chopped)
4 tablespoons extra virgin olive oil
2 large yukon gold potatoes (cut into small pieces)
6 carrots (cut small)
4 stalks of celery (cut small)
4 1/2 cups water
2- 32 oz containers of chicken stock
16 oz pkg. fresh baby spinach
Cracked black pepper (to taste)
1/2 cup Grated pecorino romano cheese
SOUP DIRECTIONS:
Start by adding the water and the beans into a large soup pot.
Next, add in your chicken stock, carrots, potatoes and celery.
Season to taste with cracked black pepper.
In a separate pan, add the olive oil.
Next, add the vidalia onions.
Saute the onions until translucent.
Next, add in the ham.
Saute the ham until crispy.
Pour the onions and ham into the soup pot.
Turn heat to high and bring the soup to a rapid boil.
Boil the soup for 5 minutes then reduce the heat to low.
The soup will simmer for 3 hours.
Stir the soup frequently.
***At the 2 hour mark, mash up some of the soup using a potato masher.
(This will help the soup to get extra creamy).
Next, add in the baby spinach and fold in the pecorino romano cheese.
Continue to cook the soup for one more hour.
Plate up your soup.
Top with some grated pecorino romano cheese.
ENJOY!
Just in time for the cold weather this soup is sure to warm you up.
EASY TORTELLONI and CHICKEN SOUP
Additional Information
EASY TORTELLONI and CHICKEN SOUP
This wonderful soup is so easy to prepare and absolutely delicious.
It really warms you up on cold winter's night!. We hope you LOVE
Alexia's recipe!
INGREDIENTS:
4 large boneless, skinless chicken breasts.
2 cups baby kale
2 cups baby spinach
2-10 oz bags of Rana cheese lovers tortelloni
2 cups of chopped fresh carrots
2 cups of chopped fresh celery
1 large finely chopped Vidalia onion
1/2 can Pastene san marzano tomatoes DOP
4-32 oz containers of chicken stock (16 cups)
1/2 cup grated pecorino romano cheese
Cracked black pepper
DIRECTIONS:
Start by washing your chicken breast.
Add your chicken Breast into a large soup pan (12 quart).
Add in your chicken stock.
Next, add in your chopped carrots, celery and onion.
Next, add in your tomatoes (Break them up with your hands).
Season to taste with cracked black pepper.
Start the soup on high and bring to a rapid boil.
The soup should boil for about 15 minutes.
Reduce the heat, remove the chicken breast and start shredding it up with a knife. **CAUTION it will be hot.
When all shredded, add the chicken back into the soup.Simmer your soup for about 30-40 minutes on low.
Bring up your heat and add in the Rana cheese lovers tortelloni.
Next add in the baby kale and baby spinach.
Fold in your pecorino romano.
When the tortelloni floats to the top your soup is done. (cooks in 3 minutes).
Turn off your heat, add to your bowl top with some more pecorino serve and ENJOY!
EASY TORTELLONI and CHICKEN SOUP
A beautiful and fresh summer salad!
A beautiful and fresh summer salad!
A beautiful and fresh summer salad! This is so simple but the taste is simply amazing! Alexia steamed some fresh String Beans, (cooled them down) then tossed them with Campari Tomatoes, fresh Buffalo Mozzarella, Red Onions and Cucumbers, lots of fresh Basil, extra virgin Olive Oil, Balsamic Vinegar and Balsamic glaze! She seasoned it all up with Garlic Salt, cracked Black Pepper and Garlic Powder!
String Beans, Campari tomatoes, Buffalo Mozzarella, Red Onions & Cucumber Salad!
Arugula, Cantaloupe, Tomato and Prosciutto Crisp Salad!
"now that's italian"
Alexia's Arugula, Cantaloupe, Tomato and Prosciutto Crisp Salad with a Prosecco and Honey Vinaigrette.
***Featuring The Pastene Company!
This light, vibrant and tasty salad makes an incredible presentation and is absolutely delicious. It is made using simple, fresh and only the finest ingredients including Pastene extra virgin olive oil and Pastene prosecco wine vinegar imported straight from Italy. The sweetness of the cantaloupe and honey, the crunch and saltiness of the prosciutto, the creaminess of the mozzarella, the freshness of the salad and the pop of acid from the prosecco wine vinegar makes for a perfect combination for your taste buds. You must make this salad!
INGREDIENTS:
Fresh Arugula
Cantaloupe (cut in 1/2 inch cubes)
Grape Tomatoes (leave whole)
Yellow Heirloom Tomatoes (cut in 1/2)
Small Buffalo Mozzarella Balls
Baked Parma Prosciutto Crisps (directions below)
Cracked Black Pepper
Parmigiano Reggiano Cheese (shaved)
Sea Salt
Honey
Pastene Prosecco Vinegar
Pastene Extra Virgin Olive Oil
Cooking spray
HOW TO MAKE PARMA PROSCIUTTO CRISPS
Preheat your oven to 400 degrees.
Spray a cookie sheet with cooking spray.
Layout thinly sliced prosciutto (do not overcrowd).
Roast for about 10 minutes until the prosciutto is crispy (should resemble bacon).
Use a spatula to remove the prosciutto from the cookie sheet and set aside.
BUILDING YOUR SALAD
In a large bowl add the following ingredients:
Fresh Arugula.
Cantaloupe (cut in 1/2 inch cubes).
Grape Tomatoes (leave whole).
Yellow Heirloom Tomatoes (cut in 1/2).
Mix well.
PROSECCO VINAIGRETTE DRESSING:
1 teaspoon honey.
Lots of cracked black pepper.
1 teaspoon salt.
1/2 cup Pastene extra virgin olive oil.
1/4 cup Pastene Prosecco wine vinegar.
Emulsify your dressing and pour over your salad.
FINISHING TOUCH
Finish your salad with crumbled parma prosciutto crisps and shaved parmigiano reggiano cheese.
Serve immediately.
You are going to LOVE this salad!
"Now that's Italian"
Alexia's Arugula, Cantaloupe, Tomato & Prosciutto Crisp Salad w/a Prosecco & Honey Vinaigrette.
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Alexia's Roasted Tomatoes!
Roasted Tomatoes! 6 simple Ingredients!
Roasted Tomatoes!! 6 simple Ingredients!!!!!
You are going to LOVE THESE!
These roasted tomatoes are AMAZING and so very easy!! You can use them in so many dishes!! Pictured here Alexia tossed them over some fettuccine, which she seasoned up with some Extra Virgin Olive Oil, Garlic Salt, Garlic Powder, Cracked Black Pepper, Pecorino Romano, Shave Parmagiano Reggiano and some Fresh Basil. Seriously simple ingredients with an abundance of flavor.
Alexia uses these Roasted Tomatoes in Soups, Pasta Dishes, on Salads, over Chicken or Fish, in Rice. They are so versatile!! She also freezes them and used them throughout the Winter months to get that sweet summer Tomato taste into her dishes!
OK here we go.
Ingredients:
Tomatoes (LOT'S OF THEM).
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Olive Oil.
Cooking Spray.
Preheat your oven to 425.
A Pyrex Dish works best for these.
Spray your dish.
Add your Tomatoes cut them into large pieces.
Season with Garlic Salt, Garlic Powder and Cracked Black Pepper.
Drizzle with Olive Oil.
Roast on 425 for about 1 1/2-2 hours until your tomatoes look slightly charred.
Shut off the oven and leave them in the over to dry out for another 2 hours or so.
Remove from oven and use them right away, freeze them and use them later, or eat them immediately because they are so delicious and addicting... HAHA!
WOW they are good!!!!
ENJOY!!!
Roasted Tomatoes! 6 simple Ingredients!