At Home Italian Cooking By JoElaine

My Mom's Pizza Recipe by JoElaine Quinn

Ingredients:

For The Dough

3 1/2 cups of bread flour

2 tsp of Salt

4 tsp of Sugar

2 Tbsp of olive oil

1 1/3 cups of warm water 115 degrees

1 Envelope of yeast

For The Topping

Pizza sauce

Fresh mozzarella, sliced or shredded 

Garlic , chopped

Fresh Basil, chopped

Salt and pepper to taste

Process,

1. In a standard mixing bowl add the yeast , 4 tsp of sugar, and warm water for about 10 minutes until frothy.

2. With a dough attachment , mix together the flour , salt , olive oil and the yeast on medium speed until well mixed , then reduce speed to low and mix for 10 minutes more .

3. Oil 2 bowls with olive oil and set aside . Divide the dough into two pieces and roll into a ball. Place each ball of dough seam down and brush the tops of dough with a little olive oil to stop them from drying out .Place a piece of plastic wrap on top of each bowl and place into a warm place . What works best is placing bowls with dough in your oven off . Let dough rise for 3 hours it will triple in size .

4. Preheat gas oven to 425 degrees , then sprinkle flour onto your counter or a large board , take 1 ball of dough and dredge it into flour on all sides . using your hands or a rolling pin roll the dough out to a 10 inch circle or larger to fit your pizza pans .

5. Place your dough into your pizza pans that are lightly dusted with flour .

6.  To make your pizza , using a ladle add the pizza sauce and using the back of the ladle swirl it all over the top of the dough . Top it with the fresh mozzarella cheese ( shredded or sliced) , fresh basil , and garlic . Cook for 20 minutes on the bottom rack of your oven , rotating halfway through to ensure even cooking .

Note: You can add all different toppings that you enjoy . Make sure you follow each step for success.

Enjoy!

Homemade Manicotti by JoElaine (Balsamo) Quinn

Ingredients:

For Dough

Ingredients

1 1/2 cups of semolina pasta flour

1 1/2 cups of all purpose flour

4 eggs room temperature, beaten

4 Tbsps of olive oil

4 Tbsps of water

1 tsp of salt

For Filling

1 32 oz container of ricotta cheese

10 oz of fresh mozzarella, shredded

1/4 cup of fresh basil , chopped

1/2 cup of parmesan cheese

Pinch of nutmeg

Salt and pepper to taste

Homemade Sunday Sauce (See recipe on dinner page)

Process,

For Dough

1. In a standard mixer, combine semolina, flour, beaten eggs, water, salt and oil in stand mixer bowl. Knead on medium speed with a dough hook. If dough is too sticky, sprinkle on additional Semolina until it comes together. If dough is too dry, sprinkle water until you get the right consistency.

2. Wrap dough in plastic wrap or in a covered bowl and let rest for at least 30 minutes.

3. On a lightly floured surface roll out to desired thickness and cut as desired. Alternatively, cut into small chunks, flour, and roll through pasta roller. For this process, send through on thickness of 0. Fold in thirds and rotate so that straight edges are on the side and send it through again. Fold in thirds once more, again with straight edges on sides, and then send it through thickness 0 for a third pass. Then, change thickness to 1 and send dough through once. Continue process stepping through thicknesses 2, 3, 4 and end with 5.

4. Cut into size sheets to make your manicotti.

For Filling

5. In a large bowl, stir together ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, basil, and a pinch of nutmeg. Season with salt and pepper.

Form Manicotti & Bake

6. Place in the bottom of a large baking dish, ladle a couple scoops of sauce. Smooth into an even layer. Spoon ricotta mixture into prepared manicotti dough and roll and brush eater on the edge to seal and place seam down side by side into baking dish, repeating until all ricotta mixture has been used.

7. Top with sauce, and parmesan cheese . Cover with aluminum foil and bake until bubbly, 15 to 20 minutes. Garnish with basil and serve .

Enjoy!

Homemade Panko Crusted Mac & Cheese by JoElaine (Balsamo) Quinn

Ingredients:

1 lb of elbow pasta

½ cup of butter

½ cup of flour

4 cup of milk

6 cup of freshly shredded mild cheddar

½ Tbsp of sea salt

½ Tbsp of pepper

2 Tbsps of butter

½ cup of panko bread crumbs

Process,

1. Boil pasta in salted water to al dente.

2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook . Add in salt and pepper.

3. Slowly pour in the milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.Add in the Cheese and mix till smooth.

4. Grease a 9x13" baking dish and add the hot pasta drained to the dish. Then pour the cheese mixture to the pasta and mix well.

5.Melt 2 tablespoons of butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.

6. Sprinkle the breadcrumbs over the mac and cheese. Bake in a preheated 350 degree oven for 20 minutes.

Enjoy!

Chicken Parmesan & Spaghetti by JoElaine (Balsamo) Quinn

Ingredients:

48 oz of sunday sauce (see recipe on dinner page)

1 1/2 lbs of thin sliced chicken cutlets

3 cups of Italian bread crumbs

2 eggs ( beaten

8 oz Whole milk mozzarella (shredded )

3 Tbsps of vegtable oil (add more if needed)

4 Tbsps of butter

1 lb box of spaghetti

SALT & pepper ( for seasoning )

Process,

1. In a large pot filled with water salted , bring to a full boil and cook your spaghetti about 9 to 10 minutes till al dente and drain.

2. Add 4 Tbsps of butter to your drained spaghetti and mix till butter is incorporated through. Then Add 24 oz of your sauce and mix well. Then place in a 9 x 12 inch deep baking dish and set aside.

3. Place your beaten eggs and italian bread crumbs into separate dishes and set asside.

4. Then season your chicken with salt and pepper , dip your chicken first into your beaten eggs then your italian bread crumbs and fry in a hot pan with your vegetable oil until chicken is crispy and golden brown in color on both sides. Then place on a dish with paper towels to absorb excess oil.

5. Place your chicken cutlets on top of you spaghetti and put your remaining 24 oz of sauce on top then cover with mozzarella shredded.

6. Cover your baking dish with aluminum foil and bake in a preheated oven at 350 degrees for 30 minutes.

Enjoy!

Lasagna Rolls by JoElaine (Balsamo) Quinn

Ingredients:

12 count lasagna noodles

2 Tbsps of olive oil

Homemade Sunday Sauce (See dinner page)

For Filling

10 ounce package of frozen spínach, thawed

32 ounces rícotta cheese

3 cups of fresh mozzarella cheese, shredded

⅔ cup parmesan cheese, shredded + for sprinkling on top

2 large eggs

Pinch of nutmeg

1/4 of fresh parsley chopped + for sprinkling on top

Salt and pepper to taste Process,

1. Have your Sunday Sauce cooked and simmering . Bring a large pot of salted water to a boil. Add your lasagna noodles and cook for 3 mins. Note: You do not want to cook all the way. Drain , then place back in pot and add your olive oil to coat.place each lasagna noodle on a baking sheet . Set aside .

2. Prepare your fíllíng by míxíng together the spínach, rícotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs , nutmeg , parsley , salt , and pepper. Set asíde.

3. Spread ¼ cup of the cheese fíllíng evenly along length of the noodles. Roll the noodles to the opposíte end. Pour 1 cup of tomato sauce ínto the bottom of a 9 x 13 bakíng dísh. Place the lasagna roll-ups ínto the bakíng dísh, add remaíníng tomato sauce on top of each roll-up. Place the remaíníng 1 cup of mozzarella cheese and parmesan on top. Then sprinkle fresh parsley to finish. Bake for 45 mínutes, or untíl cooked through and the cheeses are melted .

Enjoy!

Eggplant Lasagne by JoElaine (Balsamo) Quinn

Ingredients:

3 large eggplants , peeled ,sliced lengthwise

Vegtable oil for frying

2 cups of Italian Bread Crumbs

1 cup of flour

3 Eggs , beaten +1egg

1 1/2 teaspoons salt + dash of salt

Dash of black pepper

36 ounces of homemade marinara sauce

1 container of whole milk ricotta cheese

1/2 cup of grated parmesan, divided

2 cups of freshly shredded mozzarella cheese + addition for topping

2 tablespoons chopped fresh basil

1 bag of steamed spinach , drained ( optional)

Process,

1. Position rack in the middle of your oven. Preheat the oven to 350 degrees. 

2. Peal the skin off the eggplants . Then trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Evenly slice the eggplant into lengthwise slices. Fill a bowl with cold water and add your salt , then place your eggplant into the bowl making sure the water covers the eggplant. Let sit for 30 minutes. This process eliminates some of the acid in the eggplant . Drain , rinse, and blot dry with paper towels to remove excess water.

3. Place the oil in a skillet pan and heat on medium high till reaches temperature for frying.

4. In the meantime place beaten eggs into a bowl and place Italian bread crumbs and flour into another bowl, mix well.

5. Take a slice of the eggplant and coat with the beaten eggs and then place into the Italian bread crumb mixture making sure it's coated completly. Repeat steps till all pieces of eggplant are completed.

6. Place 5 eggplant slices into your oil and fry on one side till crunchy and light brown in color then turn to other side till crunchy and light brown color. Drain on paper towels to remove excess oil. Repeat steps till all eggplant is completed.

7. In a large bowl add the ricotta, 1/4 cup Parmesan, egg, dash of salt , and dash pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, (optional) using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.

8. Spoon marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 to 5 eggplant slices on top followed half of the ricotta mixture then topped with 1 cup of fresh mozzarella. Layer on another 4 to 5 slices of eggplant . Then add sauce , add remaining ricotta mixture and top with 1 cup of mozzarella. Finish with 4 to 5 eggplant slices then add remaining marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Cover with aluminum foil and bake for 35 to 40 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh basil. Let rest 5 to 10 minutes, then serve.

Note : I made this dish without spinach. But I love it both ways.

Enjoy!

Chicken & Mushrooms by JoElaine (Balsamo) Quinn

Ingredients:

8 chicken cutlets, sliced thin

1/2 cup of flour

2 Tbsps of butter

2 Tbsps of Olive Oil

1 package 8 oz of white mushrooms whole caps only , sliced thin

1/2 medium sweet onion, sliced thin

1 cup of heavy cream

1/4 tsp of dried thyme

Salt and pepper to taste

Fresh Italian parsley for garnish

Process,

1. Coat the chicken with flour. Heat the butter and olive oil in a large skillet and sauté the cutlets until brown . Remove cutlets to a warm platter.

2. Add mushrooms and sweet onions to the same pan and cook until tender. Then add cream, , thyme , salt and pepper . Place chicken back into the pan and simmer on liw heat till sauce is reduced.

3. Plate chicken and spoon over the sauce with the mushrooms and onions and garnish with parsley.

Enjoy!

 Vodka Sauce by JoElaine (Balsamo) Quinn

Ingredients:

1/4 pound applewood smoked bacon, cut into 1/2-inch pieces

2 cups of onion , chopped fine

1/2 tsp of crushed red pepper

Salt & Pepper to taste

3 cloves of garlic , minced

1 cup of vodka

1 28-ounce can crushed tomatoes

1 cup of heavy cream

1/2 cup frozen peas , thawed

1/3 cup of fresh basil leaves , chopped

1 box of penne pasta

Parmesan cheese , for serving

Process,

1. In a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until browned and nearly crisp, about 8 minutes. Add the onion and crushed red pepper, season with salt and cook, stirring occasionally, until the onion is golden, about 10 minutes. Add the garlic and cook for 1 minute.

2. Add the vodka and cook, scraping up any browned bits on the bottom of the skillet. Add the tomatoes with their juices and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Uncover and simmer until reduced slightly, about 5 minutes longer.

3. Stir in the cream and peas and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Stir in the basil and season with salt and pepper to taste.

4. In a large pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and cook over moderate heat, stirring, until the pasta is coated, 1 to 2 minutes. To serve sprinkle with parmesan cheese .

Enjoy!

Greek Pizza with Feta Cheese & Spinach Recipe by JoElaine Quinn

Ingredients:

For The Dough

3 1/2 cups of bread flour

2 tsp of Salt

4 tsp of Sugar

2 Tbsp of olive oil

1 1/3 cups of warm water 115 degrees

1 Envelope of yeast For The Topping Pizza sauce (See below)

Fresh mozzarella, shredded 

Feta cheese 

Roasted Garlic, sliced

Fresh Spinach Leaves

1/2 Lb of Greek Olives

1 cup of Roasted Peppers

Salt and pepper to taste

Process,

1. In a standard mixing bowl add the yeast , 4 tsp of sugar, and warm water for about 10 minutes until frothy.

2. With a dough attachment , mix together the flour , salt , olive oil and the yeast on medium speed until well mixed , then reduce speed to low and mix for 10 minutes more .

3. Oil 2 bowls with olive oil and set aside . Divide the dough into two pieces and roll into a ball. Place each ball of dough seam down and brush the tops of dough with a little olive oil to stop them from drying out .Place a piece of plastic wrap on top of each bowl and place into a warm place . What works best is placing bowls with dough in your oven off . Let dough rise for 3 hours it will triple in size .

4. Preheat gas oven to 425 degrees , then sprinkle flour onto your counter or a large board , take 1 ball of dough and dredge it into flour on all sides . using your hands or a rolling pin roll the dough out to a 10 inch circle or larger to fit your pizza pans .

5. Place your dough into your pizza pans that are lightly dusted with flour .

6. Now , to make your pizza , using a ladle add the pizza sauce and using the back of the ladle swirl it all over the top of the dough . Top it with the fresh mozzarella cheese ( shredded or sliced) , feta cheese, fresh spinach leaves, olives, roasted peppers , and roasted garlic . Cook for 20 minutes on the bottom rack of your oven , rotating halfway through to ensure even cooking .

(Note : You can add all different toppings that you enjoy . Make sure you follow each step for success.

Pizza Sauce Ingredients:

3 Teaspoons olive oil

4 Cloves of garlic minced

1 3/4 tsps of onion powder

1/4-1/2 tsp of red pepper flakes

1 1/2 tsps of fresh basil , chopped

1 tsp of fresh oregano chopped

2- 8 oz cans of tomato sauce

4 Tbsps of tomato paste

5 Tbsps of fresh parmesan cheese grated

2 tsps of brown sugar

2/3 cup of warm water

Salt and pepper to taste

Process,

1. In a large pot over medium heat, add the olive oil and heat . Add the garlic, stirring a few times around the pot and then quickly add the onion powder, red pepper flakes, basil and oregano.

2. Stir a few times and allow the herbs to bloom. Add Parmesan Cheese, and brown sugar and then quickly dump in the tomato sauce, tomato paste and water. Stir to combine and bring to a light boil.

3. Turn down to low, season to taste and allow to simmer for 1-2 hours for flavor . Cool sauce completly. You can store unused sauce .

Enjoy!

Homemade Beef Stew by JoElaine (Balsamo) Quinn

Ingredients:

2-4 pounds of beef cut into cubes

3 cloves of garlic , sliced thin

3 bay leaves

1/2 cup of flour

6 potatoes quartered

2 large onions , chopped large

4 stalks of cellery, sliced diagonally cut 1 inch in size

4 carrots , sliced in half length wise then cut diagonally 1 inch in size

2 cups of frozen string beans

4 cups of beef both

1 Tbsp of worcestershire sauce

1 Tbsp of oil

Salt and pepper

Process,

1. Heat a large stock pot on medium high heat with 1 Tbsp of oil.

2. Season your filet mignon with salt and pepper , then coat with flour.

3. Place meat into your pot and brown on all sides .Then add your carrots , onions and cellery and cook 3 To 5 mins till the onions are translucent , add your garlic and cook for 1 minute longer .Then add the remaining flour to you pot and mix well.

4.Then add your potatoes, broth and worcestershire sauce. Bring to a boil and lower the heat to low and cook 4 to 5 hours or till the meat is tender.

5, Place your frozen string beans into you pot with the stew and let it cook for 30 minutes longer.

Note: Can be done in a slow cooker. I prefer in a stock pot on the stove.

Enjoy!