At Home Italian Cooking by JoElaine

Beef & Broccoli made by JoElaine (Balsamo) Quinn recipe by Laura Vitale

Ingredients:
For the beef:
1 lb of Sirloin, sliced thinly
1 Tbsp of Cornstarch
2 tsp of Soy Sauce
For the Sauce:
2 Tbsp of Vegetable Oil
1 Yellow Onion, sliced
4 cups of Broccoli Florets
1 Tbsp of Chopped Ginger
2 Cloves of Garlic, minced
1 cup of Beef Stock
2 Tbsp of Soy Sauce
2 Tbsp of Brown Sugar
1 Tbsp of Cornstarch + 1 Tbsp of water

Process,
1. Add the beef, cornstarch and soy sauce in a bowl and toss together to coat.
2. In a large skillet, add 2 Tbsp of oil and allow it to get nice and hot, add the beef (make sure you lay them in a single layer) and cook for about 1 minute on each side, remove to a plate and set aside.
3. Add the garlic, ginger and onion and cook for about 3 minutes, add the broccoli and cook for 3 more.
4. Add the beef stock, soy sauce and brown sugar, bring to a boil and cook for about 2 minutes.
5. Mix together the cornstarch and water, add it to the broccoli mixture and cook until the sauce thickens, about 2 minutes.
6. Stir in the cooked beef and serve.
 

            Enjoy!

Chicken Piccata by JoElaine (Balsamo) Quinn

Ingredients:
6 to 8 thin sliced chicken breasts
1/ 2 tsp of salt
1/2 tsp of pepper
2 Tbsps of butter
4 cloves of garlic, sliced thin
1 cup of homemade chicken broth
1 large lemon, sliced and pitted
2 Tbsps of capers
1 Tbsp of fresh parsley + to garnish

Process,
1. In a large skillet melt butter over medium to high heat. Season your chicken with salt and pepper and add to your skillet. Brown chicken on both sides 5 to 6 minutes and move to a separate plate and set aside.
2. Add garlic to the hit skillet and cook till slightly brown in color. Add chicken broth to the skillet, scraping up any brown bits from the bottom of the pan. Bring to a boil. Add in lemon slices and capers, cover, and reduce heat to low. Cook for 5 minutes until lemon slices have softened and released their juices. Return chicken to skillet and heat chicken though till completely cooked.
3. To serve, cook caper mixture over the chicken and garnish with parsley. Serve with your favorite pasta or noodles.
 

                 Enjoy!

Pepper Steak by JoElaine (Balsamo) Quinn

Ingredients:
1 1/2 pounds beef top sirloin steak
1/4 cup of low sodium soy sauce
2 Tbsps of sugar
2 Tbsps of cornstarch
1/2 tsp of ground ginger
3 Tbsps of vegetable oil, divided
1 onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
2 tomatoes, cut into wedges

Process,
1. Slice the steak into 1/2-inch-thick slices across the grain.
2. Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Set aside.
3. Heat 1 1/2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
4. Add the remaining oil to your wok. Then add your peppers and onions cook until your onions start

to soften. Then add your steak strips back into the pan with your tomatoes. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the sauce mixture. Stir making sure the sauce coats all the ingredients and cook for 3 minutes more, then serve over rice or in a wrap.
 

             Enjoy!

Chicken Parmesan & Spaghetti by JoElaine (Balsamo) Quinn

Ingredients:
48 oz of Prepared Sauce (Sunday Sauce)
1 1/2 lbs of Thin Sliced Chicken Cutlets
3 cups of Italian breadcrumbs
2 Eggs, beaten
8 oz whole milk mozzarella, shredded 
3 Tbsps of olive 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 breadcrumbs into separate dishes and set aside.
4. Then season your chicken with salt and pepper, dip your chicken first into your beaten eggs then your Italian breadcrumbs and fry in a hot pan with your 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 your 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!

Chicken Marsala by JoElaine (Balsamo) Quinn

Ingredients:
2 lbs thin sliced chicken cutlets
3 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 packages 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 1tablespoons 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!

Tuscan Chicken made by JoElaine (Balsamo) Quinn recipe by RecipesTinEats

Ingredients:
6 chicken breast, skinless and boneless
1/2 tsp of salt
Black pepper
1/2 cup of sun-dried tomatoes, strips, drained of oil
2 tbsp of oil from sun dried tomatoes jar
2 garlic cloves, minced
1/2 cup of white wine
3/4 cup of chicken broth
3/4 cup (185 ml) thickened / heavy cream
1/3 cup of parmesan, very finely shredded
2 tsp of Dijon mustard
1 cup of basil leaves, packed

Note: I used 1 cup of fresh spinach instead of basil.

Process,
1. Sprinkle chicken with salt and pepper. Heat oil from sun dried tomato jar in a large skillet over high heat.
2. Add the chicken and cook until golden brown on both sides - 4 minutes for breast. Remove onto a plate, keep warm.
3. Add the garlic and cook for 15 seconds until light golden.
4. Add wine. Bring to simmer and scrape the bottom of the skillet to mix all the brown bits into the wine.
5. Let the wine simmer for 1 minute or so until the smell of alcohol is gone which means it has evaporated.
6. Mix in mustard, then add the chicken broth, cream, parmesan and sun-dried tomatoes.
7. Bring to simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir regularly to dissolve parmesan cheese.
8. Taste sauce and add more salt and pepper if needed.
9. Stir through basil leaves, then return
chicken into pan. Spoon sauce over
and simmer 1 minute.
Note: Since I used spinach, I let it simmer till the spinach was cooked.
10. Serve immediately! Great served over mashed potato, Creamy
Mashed Cauliflower or pasta.
 

          Enjoy!