At Home Italian Cooking By JoElaine

Homemade Panko Parmesan Chicken Cutlets by JoElaine (Balsamo) Quinn

Ingredients:

6 Chicken Breasts , thinly sliced

3/4 - 1 cup cooking oil

1 cup of Italian Bread Crumbs

1 cup of Panko Crumbs

1/2 tsp of Salt

1 Tbsp of Garlic Powder

1/2 tsp of Black Pepper

1/2 cup of Parmesan Cheese + 1/4 cup

2 Large Eggs , beaten

3 tablespoon milk

Process,

1. Mix together bread crumbs, panko, 1/2 cup of parmesan cheese, salt, garlic powder, and pepper. Set aside. In separate bowl, mix egg , milk and 1/4 cup of parmesan cheese . Set aside.

2. Using a fork, dunk each piece of chicken first into the egg wash, and coat with the panko mixture. Make sure in each step the breast is coated completely.

3. In a skillet fry over medium to medium high heat in preheated oil until golden brown on both sides and inside is no longer pink, approximately 6-7 minutes depending on your stove. Remove from oil and let sit on paper towels to absorb any excess oil for 3-4 minutes . Serve with your favorite sides. Enjoy!

Homemade Eggplant Rollatini by JoElaine (Balsamo) Quinn

Ingredients:

2 large Eggplants

Salt

2 cups of Fresh Mozzarella, for top

Homemade Sunday Sauce (See recipe on dinner page)

For Filling

1 container of Ricotta Cheese

1 cup shredded Fresh Mozzarella Cheese

1/2 cup of Parmesan Cheese , grated

1/4 cup of Fresh Parsley, loosely chopped

1 large Egg, lightly beaten

1/8 tsp of Pepper

Dash of Nutmeg

For Breading

3 large Eggs, lightly beaten

1 cup Italian Bread Crumbs

1/2 cup of All Purpose Flour

1 cup of Parmesan cheese , grated

2 Tbsps of Fresh Parsley , chopped

Pepper to taste

Oil for frying

Process ,

1. Peel and slice eggplant lengthwise into 1/8 inch thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.

2. In a large bowl, combine filling ingredients; set aside. Rinse and drain eggplant. Then blot the eggplant dry to remove any excess water.

3. Place eggs in a bowl beaten . In another bowl, combine bread crumbs, flour, 1/2 cup parmesan cheese, parsley, and pepper. Dip eggplant in eggs, then bread crumb mixture.

4. In a skillet, heat on medium high 1/2 in. of oil to 375°. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

5. Preheat oven to 350°. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with2 cups of mozzarella cheese . Cover and bake until bubbly, 40-45 minutes.

Enjoy!

Italian Braised Pork Chops by JoElaine ( Balsamo) Quinn

Ingredients:

2Tbsps of olive oil

4 large Pork Chops With Bone

Salt & Pepper

1 large Sweet Onion , chopped largely

4 Carrots , sliced on an angle 1 inch in size

3 Cellery , sliced on a an angle 1 inch in size

7 Garlic Cloves, sliced

2 Tbsps of Tomato Paste

2 Tbsps of Flour

1 cup of Red Wine

1 1/2 cups of Homemade Beef Broth

3 large Bay Leaves

1 cup of Fresh Parsley , chopped

1 cup of Water

Process,

1. Preheat the oven to 325 degrees F. Season pork chops with salt and pepper.

2. In a large Dutch oven pot heat the olive oil over medium high heat, and brown the meat on all sides until a golden in color. Then transfer the pork to a plate.

3. Then add to the pot onions , celery, and carrots and cook until softened, 5 to 7 minutes. Add the garlic and cook another 2 minutes. Stir in the tomato paste and cook for 3 minutes until caramelized . Sprinkle with the flour and cook another 2 minutes .

4. Stir in the wine and reduce it by half. Return the pork to the dutch oven pot then stir in the beef stock, parsley , and bay leaves. Add the water if liquid does not come up to the top of the pork.

Note: Do not cover the pork with liquid.

5. Cover the pot and place it in the oven to braise until the meat is fork tender, about 3 hours. Transfer to a serving platter and serve.

Enjoy!

Four Cheese Macaroni ( Airfryer ) Recipe by Emeril Lagasse Made by JoElaine Quinn

Ingredients:

3 tablespoons unsalted butter

3 tablespoons all purpose flour

1 1/2 cups half and half

Salt and pepper , to taste

4 ounces grated Parmesan cheese + 3 tablespoons

2 ounces grated Fontina cheese

2 ounces grated Gruyere cheese

2 ounces grated Cheddar cheese

3/4 pound elbow macaroni

1/4 cup bread crumbs

Process,

1. Melt butter over low heat in a medium saucepan. Add the flour and stir to combine and cook , stirring constantly , for 3 minutes. Increase the heat to medium and whisk in the half and half , little by little. Cook until thickened , 4 to 5 minutes, whisking constantly. Remove from heat , season with salt and pepper and stir in 4 ounces of parmesan cheese and the remaining cheeses. Stir until the cheese is melted and the sauce is smooth. Cover and set aside.

2. Bring a large pot of eater to a boil over high heat. Add salt to taste and while stirring add the macaroni. Return to a boil , reduce the heat to a low boil , and cook for about 5 minutes , or until the macaroni is al dente . Drain in a colander and transfer the macaroni to the pot with the cheese sauce and stir well.

3. Grease the baking pan with a little butter or olive oil and transfer the macaroni to the pan.

4. In a small bowl combine the breadcrumbs and 3 tablespoons if parmesan cheese and toss to combined. Sprinkle this over the top of macaroni and cheese. Cover the pan tightly with aluminum foil. Set your Airfryer to 350 degrees for 30 minutes and cook until the macaroni is bubbly and hot. Remove the foil and cook for another 5 minutes until the top is golden brown. Remove the pan from the Airfryer and allow to sit for 5 minutes before serving.

Enjoy!

Homemade Italian Stuffed Peppers by JoElaine (Balsamo) Quinn

Ingredients:

6 Bell Peppers, any color

1 lb of Lean Ground Beef

8 oz of Italian Sausage, casing removed

1 1/2 Sweet Onion , chopped

2 Cloves of Garlic , chopped

1 1/2 cups of Cooked Rice

2 cups of Fresh Mozzarella + 3/4 cup , shredded

1/3 cup of Parmesan Cheese

2 cups of Homade Marinara Sauce + 1/2 cup

1 cup of Beef Broth

1 large Egg , beaten

1 Tbsp of Fresh Parsley , chopped

1 Tbsp of Fresh Basil , chopped

Salt and pepper to taste

Process,

1. Preheat oven to 375 degrees.

2. Cut the tops off the peppers and remove the interior seeds and the ribs. With a folk poll holes on the bottom of each pepper for draining.

3. In a large baking pan place 1/2 cup of your fresh marina sauce and pour in the one cup of beef broth. Then place your peppers into the pan.

4. In a large skillet brown your beef , till no longer pink. Remove from pan , and set aside.

5. To the same skillet add the sausage, onions , and garlic and cook until the sausage is cooked through and the onions are soft. Drain off excess fat.

6. Add the beef back to the skillet . Then add the cooked rice , 2 cups of mozzarella cheese , parmesan cheese , parsley , basil , and salt and pepper to taste. Mix till combined. Then add your egg and mix in.

7. Fill your peppers with the meat mixture . Lightly press down the mixture into the peppers.

8. Spoon Marinara sauce on top and cover with a piece of parchement paper and place aluminum foil on top and seal tightly. Place your baking pan on top of a baking pan sheet. Bake for 1 hour.

9. Take out of oven , uncover and top with mozzarella cheese. Place back into the oven and cook 30 minutes more.

10. To serve , place the peppers on a dish and spoon the sauce from the bottom of your baking dish on top .

Enjoy!

Chicken Marsala by JoElaine (Balsamo) Quinn

Ingredients:

2 lbs thin sliced chicken cutlets

5 tablespoons all-purpose flour

1/2 tsp of salt

1/2 tsp of freshly ground black pepper

2 Tbsp of olive oil

2 Tbsps of unsalted butter 

2 package of mushrooms , sliced

1/2 a large onion , chopped loosely

3 cloves of garlic, minced

2/3 cup chicken broth

2/3 cup dry Marsala wine

2/3 cup heavy cream

2 teaspoons chopped fresh thyme

2 tablespoons chopped fresh parsley

Process,

1. Place the flour, salt, and pepper in a bowl , and coat each piece of chicken evenly. Set aside.

2. Heat the oil and 1 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan , and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

3. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the onions , garlic, and thyme, cook for 1 to 2 minutes more. Add the broth, wine, heavy cream, use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes.

4. Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, and serve.

Enjoy!

Penne Pasta with Prosciutto Sauce & Peas by JoElaine (Balsamo) Quinn

Ingredients:

1 pound box of Penne

3 Tbsps of Unsalted Butter

4 ounce of Prosciutto, or Bacon

1 small Onion , diced

1 14.5 oz can of Diced Tomatoes with liquid

1 cup Heavy Cream

1/2 cup fresh or frozen Peas

Freshly ground Black Pepper to taste

1/4 cup of Grated Parmesan Cheese

Process

1. Cook the pasta as usual.

2. In a large skillet , heat the butter over medium heat. Add the prosciutto ( Bacon ) and cook till crispy. Remove from pan and set aside.

3. Add onions to the pan and cook for 5 mins till onions are translucent. Stir in the tomatoes, cream, peas, and pepper. Simmer until the mixture is slightly thickened.

4. Add the prosciutto (bacon) by crumbling it into your sauce.

5. Laddle 3 spoon fulls of your pasta water into your sauce mix well and add your parmesan cheese and stir together.

6 Add penne pasta to your sauce and toss till all the pasta is coated with the sauce

7 Serve with additional parmesan cheese on top.

Enjoy....

Homemade Chicken Broccoli Stir Fry with Honey Garlic Sauce

Ingredients:

2 Tbsps of Vegtable Oil, divided

1 large Carrot , sliced thin

2 cups of Broccoli Florets

1 medium Sweet Onion , sliced thin

1 lb of Chicken Breast, cut in cubes 1 inch in size

4 Garlic Cloves smashed and minced

1/4 cup of low sodium Soy Sauce

1 cup of homemade chicken broth

3 Tbsps of Honey

2 tsps of Corn Starch

1 Tbsp of Water

Salt and Pepper

1 Tbsp of Garlic Powder

For Rice

2 cups of White Rice

2 cups of Water

3 Tbsps of Olive Oil

Process,

1. Heat 1 tsp of vegtable oil in a large skillet over medium heat.

2. Add the broccoli , onions and carrots to skillet and cook till tender. Remove from pan place in a covered bowl.

3. Turn your skillet up to high heat and add the rest of your vegtable oil. Season your chicken pieces with salt , pepper , and garlic and place in you pan . Lightly Brown on all side making sure your chicken is cooked through .

4. Add your garlic to the skillet and cook for I minute.

5. Add the Vegtables back to the skillet and cook till the vegetables are heated through.

6. In a small bowl whisk together honey , soy sauce , and chicken broth and pour into your skillet. Bring to a boil.

7. In a small bowl mix together your corn starch and 1 Tbsp of water. Pour over your chicken and vegtable and cook till sauce thickens , turn heat down to low and cover.

For The Rice

8. Place swatter and your rice in a medium sauce pan. Bring to a boil and cook rice till all the water is evaporated and rice is tender and fluffy.

9. Take off of heat and add your olive oil and parmesan cheese. 10. Turn off the heat to your chicken and vegtable stir fry and serve over rice adding your sauce on top.

Enjoy!

Homemade Goulash made by JoElaine ( Balsamo) Quinn recipe by Bobby Flay

Ingredients:

2 pounds lean ground beef

2 large yellow onions, chopped

3 cloves garlic, chopped

3 cups water

Two 15-ounce cans tomato sauce

Two 15-ounce cans diced tomatoes

2 tablespoons Italian seasoning

3 bay leaves

3 tablespoons soy sauce

1 tablespoon House Seasoning, recipe follows

1 tablespoon seasoned salt

2 cups elbow macaroni, uncooked

Season Recipe,

1 cup salt

1/4 cup pepper

1/4 cup garlic powder

Process,

1. In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes.

2. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well.

3. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and top with sour cream.

Enjoy!