At Home Italian Cooking by JoElaine

Homemade Sausage & Peppers by JoElaine Quinn

Ingredients:
2 Tbsp oil
2 lbs sweet Italian Sausage links
4 bell peppers, sliced
2 onions, sliced
3 cloves garlic, minced
1 can of pitted black olives, sliced
15 oz can tomato sauce
14.5 oz can diced tomatoes with juice
1/2 tsp salt
1 tsp Italian seasoning
1 tsp onion powder
1 Tbsp brown sugar
Italian hero rolls

Process,
1. Add oil to a large skillet over high heat. Brown the sausages well on all sides, I like to get a good amount of color on them. Remove the sausages to a platter and set aside.
2. Add the bell peppers and onions to the same skillet and cook for about 5 minutes, getting them a little bit brown as well. Reduce the heat to medium and add the garlic to the veggie mixture for the last minute.
3. Next add the sausages back to the pan and dump in the tomato sauce and diced tomatoes with juice, the salt, Italian seasoning, onion powder, sliced olives and brown sugar. Bring to a boil then turn off burner.
4. Place your sausage and pepper mixture into a greased 9 x 12-inch-deep pan and cover with aluminum foil tightly and place in a preheated oven at 350 degrees for 1 hour.
5. Serve on your favorite rolls.
 

              Enjoy!

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. I
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, 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 vegetables with this dish.

                 Enjoy!

Nanny's Spinach Noodle Ring by JoElaine (Balsamo) Quinn

Ingredients:
1 8 oz package of egg noodles
1 10 oz package of frozen spinach
1/3 cup of Italian breadcrumbs
1 cup of fresh mozzarella cheese , shredded
2 1/2 cups of milk
4 eggs, beaten
4 Tbsps of parmesan cheese
4 Cloves of garlic , minced
Salt and pepper to taste

Process,
1. Cook the noodles in salted water and drain. Cook the spinach in 1/2 cup salted water until thawed,

drain.
2. Alternate layers of noodles, spinach, garlic, breadcrumbs, and cheese in a buttered ring mold.
3. Combine the milk, eggs, salt, and parmesan cheese and pour over the noodles. Cover and bake in a

pan of hot water in a 350-degree oven for 45 to 50 minutes.
 

          Enjoy!

Homemade Eggplant Parmesan by JoElaine (Balsamo) Quinn 

Ingredients:
4 medium size eggplants
28 oz of fresh ricotta
4 large round fresh mozzarellas (shredded)
Homemade marinara sauce, cold
4 large eggs
4 cups of Italian breadcrumbs separated in half
2 cups of flour separated in half
1/4 cup of salt
Fresh basil
Olive oil for frying

Process,
1. Peel 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 mozzarellas to the consistency you like. I shredded 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.
5. Take your sliced eggplant and dip into whisked eggs and then in your breadcrumb mixture continue

this step till all is 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 crumb 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 you're 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 fresher 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 1-hour 1/2 cooking time. Do not defrost.
10. Serve with Freshly ground basil.
 

              Enjoy!

Spaghetti with Prosciutto Sauce & Peas by JoElaine (Balsamo) Quinn

Ingredients:

1 pound box of spaghetti
3 Tbsps of unsalted butter
4 ounces 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. Ladle 3 spoon fulls of your pasta water into your sauce mix well and add your parmesan cheese

and stir together.
6 Add spaghetti to your sauce and toss till all the pasta is coated with the sauce
7 Serve with additional parmesan cheese on top.

 

                Enjoy!

Homemade Baked Ziti by JoElaine (Balsamo) Quinn

Ingredients:
1 16oz package of ziti pasta
2 cups 16oz of ricotta cheese
2 cups of fresh mozzarella cheese, shredded
1/2 cup of parmesan cheese, freshly grated
1 egg
6 fresh basils, chopped in thirds
Pinch of nutmeg
2 Tbsps of salt for large pot of water
Homemade Sunday Sauce (Recipe on dinner page)

Process.
1. Bring a large pot of water with salt to a rapid boil on high heat. Add ziti pasta to the water and cook

till al dente. Drain, rinse under cold water and set aside. Note: you want the pasta cool.
2. Preheat oven at 375 degrees . Lightly grease a 9x13 baking dish and set aside.
3. In a large bowl mix together 1 cup of mozzarella cheese, 1cup of ricotta cheese, 1/4 cup of

parmesan cheese, 1 Egg, chopped basil, and a pinch of nutmeg. Stir in 1 1/2 cups of Sunday sauce.

Note: You can add more sauce to your taste. Then pour your pasta into the bowl with your cheese

mixture and toss to coat.
4. To assemble your baked ziti, add half of the coated pasta to the baking dish, then dot the surface

with 1/2 a cup of ricotta cheese. Add the rest of the coated pasta on top then add sauce on top and

press the ziti down gently so it doesn't stick above the sauce too much. Top with dollops of remaining ricotta cheese and on top sprinkle with remaining mozzarella cheese, parmesan , and some chopped basil.
5. Bake uncovered for 20 minutes , or until lightly Brown on top and sides are bubbling . Remove from oven and let set for 5 minutes. Serve with additional sauce ..
 

              Enjoy!