At Home Italian Cooking By JoElaine

Homemade Chicken Francese by JoElaine ( Balsamo) Quinn 

Ingredients:

6 boneless chicken breasts

2 cups of flour + 2 Tbsps of flour mixture ( see below)

Salt

Fresh ground pepper

2 Tbsps of butter

1 Tbsp of garlic powder

4 eggs

2 Tbsps of parmesan cheese

4 Tbsps of fresh chopped parsley , divided in half.

4 Tbsps of oil , divided in half

4 garlic cloves smashed

1/4 tsp of red pepper flakes

1/2 cup of white wine

1 1/4 cup of freshly made chicken broth

Juice of 2 fresh lemons

2 fresh lemons cut for garnish and to serve .

Process,

1. Place flour into a deep dish and add 1/2 tsp of salt , add 1/2 tsp of pepper , and 1 Tbsp of garlic powder. Mix well. Remove 2 Tbsps and set aside.

2. In a second bowl add your 4 eggs , parmesan cheese , and 2 Tbsps of freshly chopped parsley. Plus a pinch of salt and pepper. Mix well.

3. Dredge each chicken breast into your flour then into your egg mixture making sure it's coated well.

4. Heat 2 Tbsps of oil in a large skillet over medium heat. After oil has heated add 1 Tbsp of butter.

5. Place your coated chicken breasts into your skillet cook until nicely Brown on the bottom side. Flip and cook on the other side to a nicely brown color. Do not burn. Remove from pan and set aside.

6. In the same skillet add 2 Tbsps of oil and 1Tbsp of your remaining butter on medium heat.

7. Add smashed garlic and red pepper flakes and cook for 3 minutes. Then add 2 Tbsps of your flour mixture and mix completely in skillet.

8. Add your white wine and your freshly made chicken broth , bring to a boil. Reduce the heat.

9. Add your lemon juice and stir till sauce thickens. Add salt and pepper to taste.

10. Place your chicken breast back in your skillet and cover . Cook on low heat till your chicken is completely cooked through.

11. Take your skillet off the heat and add 2 Tbsps of freshly chopped parsley and your lemon slices . Then serve with your favorite sides . I like to make a parmesan risotto and roasted vegtables with this dish.

Enjoy!

Homemade Eggplant Parmesan by JoElaine (Balsamo) Quinn

Ingredients:

4 medium size Eggplants

28 oz of Fresh Ricotta

4 large round Fresh Mozzarella ( shredded)

4 large Eggs

Homemade Marinara Sauce cold

4 cups of Italian Bread Crumbs separated in half

2 cups of Flour separated in half

1/4 cup of salt

Fresh Basil

Vegtable Oil for frying

Process,

1. Peel and and slice eggplant about 1/2 inch round pieces and place in a large pot of cold water with salt . Let soak for 30 minutes to draw out some of the acid. 

2. In the meantime place half 2 cups of italian breadcrumbs in a dish with one cup of flour and mix well , set aside. In another dish whisk your eggs together and set aside.

3. Next , shred your 4 fresh mozzarella to the consistency you like . I shreded mine thick not fine. Then place your fresh ricotta in a bowl. Place both back into the refrigerator for later use.

4. Drain your eggplant slices then rinse in cold water in a large colander. In the meantime place your oil in a large frypan about 1/4 inch high on medium heat. Then blot your eggplant slices dry.

5. Take your sliced eggplant and dip into whisked eggs and then in your breadcrumb mixture continue this step till all are completed. Note: you will add 2 more cups of italian breadcrumbs & 1 cup flour in making 4 medium size eggplants. If you need more depending on the size remember 2 cups breadcrumb to 1 cup flour the mix.

6. Start frying your eggplant making sure your oil is to desired temp for frying. Fry about 5 slices at a time making sure not to crowd the pan . You will fry slices to a golden brown and crispy on each side . Do not burn !

7. Place each batch of 5 slices on paper towels layering till you have completed all of your pieces ending with paper towel layer on top. Note : I do this process of layering again and let rest this way for one hour or until your ready to prepare your eggplant for the oven. Have patience with this process you want to get out any excess oil.

8. Preparing your trays , first put your marinara sauce on the bottom of a baking pan just to cover, place your first pieces of eggplant in a single layer in the pan . Take your ricotta and mozzarella out of the refrigerator and place 1 scoop of ricotta on each slice of eggplant followed by shredded mozzarella , then place another slice of eggplant on top. Then top with more marinara sauce. Then sprinkle more fresh mozzarella on top of that . Note: add or minus how much ricotta and mozzarella you like.

9. Wrap your pan tightly with aluminum foil and place in a preheated oven at 350 degrees for 45 minutes.Note : This recipe will make 2 baking pans of eggplant parmesan. So my second tray I put together and freeze as is prepared not cooked . When time to cook take directly out of your freezer and straight into a 350 degree oven for about 45 minutes to 1hour cooking time . Do not defrost.

10. Serve with Freshly ground basil.

Enjoy!

Homemade Potato Ricotta Gnoochi by JoElaine (Balsamo)Quinn

Ingredients:

3 large Baking Potatoes

1 large egg

1 tsp salt 1/4

Freshly Ground White Pepper

Pinch of Nutmeg

1/4 cup of Parmesan Cheese

2 cups of All Purpose Flour

2 Tbsps of Ricotta Cheese 

Process,

1. Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.

2. In a small bowl, beat together the egg, salt, pepper , ricotta and nutmeg. Gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.

3. On a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them in

to balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. 

4. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.

Enjoy !

Pasta and Peas by JoElaine (Balsamo) Quinn

Ingredients:

1/2 lb of pasta Rigatoni

10 ounces of frozen sweet peas

1/2 cup of chopped mushrooms

2 Tbsps of water

2 cups of homemade marinara sauce plus additional to serve (recipe below)

Freshly grated parmesan cheese

Olive oil to drizzle

Freshly grated black pepper and salt to taste

Process,

1. Cook the pasta till al dente . Meantime , place the peas and mushrooms in a medium saucepan along with the water and steam until tender.

2. When the water evaporates, add the tomato sauce and heat through.

3. Drain the pasta , place in a serving bowl , and ladle the sauce and mix till the pasta is coated with sauce.

4. To serve spoon pasta in a dish add additional sauce on top. Drizzled olive oil and the sprinkle with parmesan cheese , pepper , and salt.

Note : I doubled the recipe.

Homemade Marinara Sauce

Ingredients;

1 small onion , chopped

4 cloves of garlic , sliced

1/4 cup of olive oil

1 35 ounce can of Italian plum tomatoes with their juice

1 tsp of Salt

2 pinches of dried basil

1 pinch of dried thyme

Freshly ground black pepper to taste

3 ounces of tomato paste (optional)

3 ounces of water (optional)

Process,

5. In a large skillet, saute the onion and garlic in the oil for about 5 minutes.

6. Chop the tomatoes coarsely and add with the juices to the skillet. Add salt, basil ,thyme , and pepper. Cook , covered , for 10 minutes , stir and cook, uncovered , for another 20 to 25 minutes.

Note : if you like a thicker sauce , add tomatoe paste and water with the tomatoes.  

Homemade Sunday Sauce by JoElaine (Balsamo)  Quinn

Ingredients:

2 cans 28 oz of Crushed Tomatoes

2 cans 28 oz of Tomato Sauce

1 can of Tomato Sauce filled with water

1 Sweet Onion large (chopped)

8 Garlic Cloves (sliced thin)

1/2 cup of Fresh Basil

1/2 cup of Parmesan Cheese (grated )

2 tsp of Sugar (1/2 tsp per can of tomatoes )

1Tbsp of Extra Light Olive Oil

 Fresh Ground Black Pepper  (grinded)

Meatballs ( see recipe )

12 Italian Sausages ( mild or hot or both )

2 Beef Braciole

1 piece of Pork from center rib

Process,

1. Over medium heat in a large pot add 2 cans of crushed tomatoes , 2 cans of tomato sauce and I can of tomato sauce filled with water , 2 1/2 tsp of sugar and 1/2 cup of parmesan cheese and let it simmer covered for 1 hour. Stir sauce twice within the hour.

.2. While sauce is still simmering in a separate skillet heat 2 Tbsp of extra light olive oil till hot , add garlic and onions and saute for 5 minutes until translucent then add to sauce and continue simmering .

3. In the same skillet brown 12 Italian sausages , 2 beef braciole , and center rib cut of pork until they're halfway cooked and nicely browned on all sides then add to the sauce and stir .

4. Turn down sauce to low heat and then add meatballs that have been already made from my meatballs recipe . Add 1/2 cup of fresh basil and fresh ground pepper to the sauce and let it continue simmering covered partial for another 3 hours . Make sure you stir the sauce every 1/2 hour while its cooking and add more seasoning to taste with a touch of red crushed pepper for a little heat . Serve with your favorite pasta dish .

Enjoy !

Mom's Homemade Meatballs by JoElaine Quinn

Ingredients:

2 1/2 lbs of Ground Sirloin , 90 % lean

2 large eggs , beaten 

1 cup of italian bread crumbs

8 garlic cloves , minced fine 

1/2 tsp of red pepper crushed

2 tsp of worcestershire sauce

1/2 cup of fresh chopped parsley

1/2 cup of parmigiano cheese , grated

2 1oz box of sun maid raisins

1 medium onion , chopped fine 

Salt and Pepper

Process,

1. In a large bowl combine all the ingredients together making sure you don't over work the ground sirloin .

2. Roll into equal size balls and place on a nonstick cookie sheet .

3. Bake in a preheated oven at 350 degrees for 30 minutes until cooked through . Great to add to Sunday sauce or meatball parmesan heroes .

Enjoy!

Homemade Arancini (Rice Balls) by JoElaine (Balsamo) Quinn

Ingredients:

12 oz package of Amborio Rice

10 oz package of Frozen peas

2 cups of Homemade Marinara Sauce (See recipe below)

1/2 cup of Parmesan Cheese

1 cup of Fresh Mozzarella Cheese , shredded

3 Tbsps of Olive Oil

2 cups of Italian Bread Crumbs

1 Tbsp of Salt + 1 tsp

3 cups of Water + 2 Tbsps

1 tsp of Garlic

Powder 2 Tbsps of butter

Oil for frying

Process,

1. In a saucepan bring 3 cups of water and 1 Tbsp of salt to a boil. Then add your 2 Tbsps of butter and the entire bag of rice. Stir while boiling for 1 minute.

2. Cover saucepan tightly. Reduce heat to a simmer, cook for 18 to 22 minutes.

3. Turn off the heat and add your 3 Tbsps of Olive Oil , parmesan cheese , and your mozzarella cheese, mix well. Set aside to cool down a little but not cold.

4.Then add your marinara sauce that you made ahead to a saucepan and heat on low.

5.In the meantime place your peas in a saucepan along with 2 Tbsps of water and steam till tender. Then place your peas in your marinara sauce. Heat on low for 2 to 3 minutes. Take off the heat and let cool completely. Note 1 : the sauce should be thick in consistency. Note 2 : You can Brown 1/2 a pound of Sirloin chopmeat and add it to your marinara and peas sauce if you like.

6. In a medium bowl add your 2 cups of breadcrumbs , garlic and 1 tsp of Salt and mix well. Note : Season to taste.

7. Take a large spoonful of your warm rice mixture and place it in your clean hand. Make an indentation in the middle of the rice mixture. Then place 1 Tbsp of your marinara and peas sauce in the indentation and place another large spoonful of your rice mixture on top and form a ball . Immediately place the rice ball into your breaded mixture and coat well and set aside on a pan with parchment paper. Repeat steps till all your rice balls are made. Let them rest and set for 15 minutes. Note: 1 Makes 6 large rice balls Note: 2 You can make smaller rice balls for appetizers if you like .

8.Heat on medium temperature with your oil placed halfway up your deep frying pan. When oil is hot place 2 large rice balls in your pan and brown on one side then flip over to the other side gently to brown to a nice golden brown color. Take out of pan and place on a dish with paper towels to absorb any excess oil. Repeat steps till all rice balls are complete.

9. Serve with additional marinara and peas sauce.

Homemade Marinara Sauce Ingredients;

1 small onion , chopped

4 cloves of garlic , sliced

1/4 cup of olive oil

1 35 ounce can of Italian plum tomatoes with their juice

1 tsp of Salt

2 pinches of dried basil

1 pinch of dried thyme

Freshly ground black pepper to taste

3 ounces of tomato paste (optional)

3 ounces of water (optional)

Process,

1. In a large skillet, saute the onion and garlic in the oil for about 5 minutes.

2. Chop the tomatoes coarsely and add with the juices to the skillet. Add salt, basil ,thyme , and pepper. Cook , covered , for 10 minutes , stir and cook, uncovered , for another 20 to 25 minutes. Note : if you like a thicker sauce , add tomatoe paste and water with the tomatoes.

Homemade Pasta Fagioli by JoElaine ( Balsamo) Quinn

Ingredients:

2 (15oz cans) northern beans

1 medium sweet onion, diced

3 stalks of celery, diced

3 cloves of garlic, peeled but not chopped

2 cups of homemade marinara sauce

2 Tbsp extra virgin olive oil

Salt and pepper, to taste

8 cups of water

1½ cup of ditalini pasta, or any short cut pasta

Freshly grated parmesan cheese

4 or 5 fresh basil leaves

Process,

1. In a large soup pot over medium heat sauté the onions and celery with the olive oil until the veggies are soft and translucent but not browned. About 5 minutes.

2. Add the garlic and beans and give it a nice stir. Add the water and tomato sauce, cover turn the heat up to medium high and cook for 45 minutes.

3. After the 45 minutes uncover, season well with salt and pepper and add the pasta. Cook uncovered for 10 minutes or until the pasta is cooked.

4 Add 1/2 a cup of freshly parmesan cheese to soup and mix in.

5. Once the pasta is cooked, turn the heat off and add a few fresh leaves of basil and serve up. Note: I serve with additional freshly ground parmesan cheese. Note : You can add diced tomatoes and Spinach to this recipe.

Enjoy!