Monday, March 18, 2013

Open-face Italian Burger...this is a delicious, quick dinner that your family will love :)

Open-face Italian Burgers

1 ½ pounds lean ground beef or ground turkey

¼ cup your favorite marinara sauce

½ cup oatmeal

1 teaspoon each of Italian seasoning, garlic powder, onion powder and salt & pepper

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

4 large portabella mushroom halves

1tablespoon olive oil

4 thick slices French bread

2 cups marinara sauce

4 slices provolone or mozzarella cheese

In a bowl combine meat, ¼ cup marinara, oatmeal, seasonings, mustard and Worcestershire sauce well.  Make 4 patties all equal in size.  Wipe the mushrooms clean and rub with the olive oil and a little salt and pepper.  Grill the patties 4 minutes on each side.  Remove from the grill and cover with foil.  Place the mushrooms on the grill and cook 2 minutes on each side.  Broil the French bread on one side in an oven.  Now for the assembly:  Place toasted bread on a large baking sheet.  Place a burger on each bread slice, top with a mushroom, cover mushroom with marinara then place cheese slice on top of marinara.  Broil for 2-3 minutes or until the cheese is melted and slightly browned.  Watch carefully J  This is delicious with a nice salad.


Wednesday, March 6, 2013

As promised, here is the recipe to the picture I posted last night :) Hope you all enjoy this as much as we did!


3 thick boneless, skinless chicken breast, cut in half

Salt, pepper, garlic powder, onion powder

1 cup sour cream

½ cup Hellmann’s mayo

3 cups Italian bread crumbs

4 tablespoons butter, melted

After cutting the chicken breasts in half, pound each one with a meat mallet on one side for about 6 seconds per breast.  Season both sides of chicken breasts.  In one dish, mix together sour cream, mayo and 1 tablespoon each of above seasonings.  Place Italian bread crumbs in another dish.  Dip both sides of each chicken breast into the sour cream mixture (scraping excess off with a knife or your hands ) J  Now dip the chicken breast into the bread crumbs, coating each side well.  Shake off excess and place on a large cookie sheet that has been sprayed with cooking spray.  Drizzle butter evenly over each chicken breast and bake at 375 for 45 to 50 minutes. 

Monday, March 4, 2013

Italian Recipes from my cooking show yesterday :) Enjoy!







8-ounces of spiral or corkscrew pasta, cooked and drained

1 (7-ounce) stick pepperoni, sliced

½ roll Jimmy Dean Italian sausage (you can find this by the bacon)

1 cup mushrooms, sliced (optional)

½ cup onion, chopped

3 cloves fresh garlic, minced

1 teaspoon Italian seasoning

½ to 1 teaspoon red pepper flakes

¼ cup dry red wine, optional

1 (28-ounce) can crushed tomatoes

1 teaspoon each of salt and pepper

6 to 8 slices fresh mozzarella

Grated Parmesan cheese and fresh thin-sliced basil for garnish

Cook pasta and set aside.  Sauté’ pepperoni in a skillet on medium-high just for 2 to 3 minutes.  It will get crispy fast.  Remove pepperoni and place on paper towels to drain.  Now add Italian sausage to the pepperoni drippings and cook until browned.  Remove sausage and place on paper towels.  Remove all but 2 tablespoons of the grease from the pan and sauté’ onion and mushroom for 2 to 3 minutes.  Add fresh garlic, red wine, seasonings and crushed tomatoes.  Simmer on low for about 10 minutes.  Now add the pasta and Italian sausage to the sauce and stir well.  Remove from heat and place fresh mozzarella slices over top of pasta mixture.  Lastly, place pepperoni slices all around the top.  Broil in an oven for 1 to 2 minutes or just until the mozzarella is melted.  Watch closely J  Garnish with grated parmesan and fresh basil. 


1 (20-oz) package cheese tortellini

2 (15-oz) jars of Alfredo sauce (I use Bertolli)

1 (12-ounce) package diced ham ( I use Hormel)

1 cup frozen English peas

Parmesan cheese

Cook tortellini according to package directions and set aside.  In a medium saucepan, add the ham and sauté until heated through.  Add the Alfredo sauce and peas and simmer on low for 10 minutes.  Place desired amount of tortellini in a bowl and ladle Alfredo sauce mixture over the tortellini and top with parmesan cheese.



Mixed greens (I also include Arugula)

Fresh mozzarella, sliced

Fresh ripe tomato, sliced

Fresh basil

Container of pesto (you can find this by the refrigerated pasta or the deli)

Extra-Virgin Oil

Balsamic Vinegar

Fresh cracked pepper

To plate the salad:  I place the greens on one side of the plate then place the mozzarella, tomatoes and basil together and add a dollop of pesto on the side.  Dress with olive oil and vinegar and sprinkle fresh pepper on top.  Delicious!



1 (8-ounce) container Cool Whip

1 large frozen pound cake (I use Sara Lee), cut into small cubes

1 large box vanilla instant pudding

2 ½ cups cold whole milk

1 cup semi-sweet chocolate chunks

8 (10-ounce) clear plastic cups or wine glasses

Mix pudding mix and milk together until thick.  Now you are ready to assemble.  Place just a few pound cake cubes on the bottom of each cup, and then add a tablespoon of pudding, a tablespoon of Cool Whip.   Repeat layers once more then top with chocolate chunks.  Cover each cup with plastic wrap and place in the fridge until you are ready to serve them J