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Baked Chicken and Potatoes Italiano

Baked Chicken and Potatoes Italiano

We love this Italian meal because it is simple and light! Pasta is delicious, but sometimes you want something a little different on Italian night.

Some chicken, a couple of potatoes, and some other vegetables are all that you need to make this meal. You only need one sheet pan, and then the oven does all the work. We love one pan/one dish meals!

This really is such a delicious meal. It tastes just like you ordered it in Rome. The delicious flavor comes from the fresh rosemary. You can substitute it for dried, but fresh is the way to go.

This recipe can be made with bone-in chicken breasts in place of thighs and drumsticks if you prefer white meat. Just use one chicken breast per serving.

When you need to bring dinner to someone, this is always a good choice. It is different than everything else they are getting from the other neighbors! But its the perfect combination of comfort and fresh. It is easy to prepare, and something even the pickiest eaters enjoy.

Next Italian night, switch things up! Give this delicious chicken recipe a try. It is healthy, it is tasty, and it is easy. You really can't beat that! We promise you won't be disappointed.

xoxo!

Baked Chicken and Potatoes Italiano

  • 6 medium russet potatoes (peeled and quartered lengthwise)
  • 2 medium white onions (thickly sliced)
  • 1/4 cup olive oil (divided)
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 2 tbsp fresh rosemary leaves (or 2 tsp dried)
  • french salt
  • freshly ground black pepper
  1. Preheat the oven to 400 degrees.

  2. Place the potato and onion pieces in a sheet pan or other large baking pan. Drizzle 2 tablespoons of the oil over them and stir to coat.

  3. Remove the skin from the chicken pieces if desired. Rub the remaining 2 tablespoons of oil over the chicken and place in the pan between the potatoes and onions. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all.

  4. Bake for 30 minutes. Turn the potatoes and onion and continue baking until the chicken and vegetables are the desire doneness, at least 15 more minutes. Transfer to a large platter and serve immediately.

American Lasagna

American Lasagna

We have four different variations of lasagna, and this one is all about fresh ingredients. It calls for our basic spaghetti sauce that can you used for many different pasta dishes.

Every time we make this lasagna, people ask us for the recipe. It is simply delightful!

For the canned tomatoes, we love using San Marzano. They are from Italy and the absolute best. They are whole tomatoes, so thats why we call for putting them in the blender to start.

And for the onions, we have the best way to dice them. Cut off one end and peel back the top layer. Then make 3 slits down, 3 slits across. Finally dice down and they end up being the perfect size!

Now for the sausage, we love using Colosimos. But this is a Utah brand, so you may not be able to find it in other places. You can go ahead and use any brand. We suggest taking the sausage out of the casing. This will help bring out more flavor.

And finally, our favorite pasta brand is De Cecco. Although we cannot always find it, we stock up anytime we do! Homemade lasagna noodles are the absolute best option, but sometimes this just isn't possible. Its nice to keep some noodles on hand for busy nights!

American Lasagna

  • 3 14 oz cans diced tomatoes ((Italian tomatoes if possible))
  • 2 tbsp olive oil
  • 1/3 cup white or yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 1 pound 3 ounce package mild Italian Sausage links (casings removed)
  • 1 6 oz can tomato paste
  • 3 tbsp brown sugar
  • 1 1/2 tsp oregano (dried)
  • 1/2 tsp basil (dried)
  • 1/2 tsp thyme (dried)
  • 1 tsp French salt
  • 1 bay leaf
  • 2 cups hot water
  • 1 pound lasagna noodles (cooked)
  • 1 15 oz carton Whole Ricotta cheese
  • 1/2 cup fresh Parmesan cheese (grated)
  • 2 eggs
  • 1/4 tsp fresh ground black pepper
  • 4 cups Mozzarella cheese (grated)
  • 3 tbsp butter
  1. Put the tomatoes in a blender and pulse 4 or 5 seconds to crush. Set aside .

  2. Heat the olive oil in a large pot or skillet over medium heat. Add the onion and garlic and saute and stir until the onion is soft. Increase the heat to medium high and add the sausage. Continue to cook, stirring until the sausage is browned. Stir in the tomato paste with a wooden spoon. Cook until the mixture starts sticking to the pan, about 5 minutes.

  3. Add the crushed tomatoes, brown sugar, oregano, basil, thyme, salt, and bay leaf. Mix well. Stir in the water. Bring to a boil, decrease the heat, and simmer uncovered for an hour. (May simmer up to 2 hours, adding in more water periodically if the sauce gets too thick.

  4. Remove the noodles from the package and cook according to package directions. Drain. Lay out the cooked pasta in a single layer on a 15-inch sheet of aluminum foil to cool. (The foil will be re-used to cover the baking dish.)

  5. Preheat the oven to 350 degrees. Greece a 9 x 13-inch baking dish.

  6. Mix the ricotta, parmesan, eggs, and pepper in a medium size bowl. Assemble the lasagna.

  7. Spread 1/3 of the meat sauce in the prepared baking dish. Arrange 5 noodles lengthwise over the sauce, over lapping the edges. Spread 1/3 of the cheese mixture and sprinkle 1 1/3 cups of mozzarella cheese over the pasta.

  8. Repeat the layers two more times, ending with the mozzarella. Dot the butter around the edges. Cover with the foil and bake 35-40 minutes or until bubbly. Let stand 5 minutes before serving.

Italian Picnic At Home

Italian Picnic At Home

Have some fun with this meal! We love using our table top grill to make it extra special. If you don't have one yet, you need it! Click here to grab one for yourself.

This is how I was taught to entertain in Italy. We find a scenic place to sit and eat our food. This makes it the perfect thing to make for a quick and fun dinner or for a lunch with friends. And with two different choices for the picnic, it is easy to mix things up.

Try either of these at home and see how much fun your family will have! We love taking this meal into our family room. We gather around our coffee table and have the best conversations! In the winter, we love doing this around the fireplace. And in the summer, just take your grill outside. It is so much fun!

We have two different versions here, and both are incredible. We love using our table top grill, but will switch up the meats and cheeses from Picnic 1 from time to time.

The fresh garlic and the honey may seem a little strange. But just try it! The garlic adds so much flavor, but isn't overpowering. And then the honey! Oh the honey makes the whole meal! Just give it a try and let us know what you think.

And when you make this for your family, everyone will love it. You can't go wrong with warm French Baguettes, delicious meat, and your favorite cheese. Throw in some dark kalamata olives for a true Italian Picnic! Enjoy!

Italian Picnic At Home

Picnic 1:

  • Taleggio, Provolone, Parmesan Reggiano, or Romano Cheese
  • Hard Salami
  • Proscuitto (the sweet kind)
  • Kalamata Olives
  • French Baguettes

Picnic 2:

  • Table Top Grill
  • French Baguettes (slices 1/4 inch thick)
  • Fresh garlic clove (peeled)
  • Olive Oil
  • French Salt
  • Parmesan Reggiano cheese
  • Honey
  • Italian salami
  • Kalamata olives

Picnic 1:

  1. Choose one of these kinds of cheeses. The ones I have listed here are easy to find. You don't need to go to a fancy grocery store to find the other items. They are available all over also. Put the cheese and meat on the bread or eat them seperately along with the olives. It is a one-of-a-kind taste.

Picnic 2:

  1. Place grill on the table and all other ingredients arranged on a platter. Toast bread on the table top grill. Rub garlic clove over the toasted bread. Drizzle with olive oil. Sprinkle with salt. Place a piece of cheese on the bread and drizzle with honey. This is delicious and great fun.

Pasta With Hot Italian Sausage

Pasta With Hot Italian Sausage

This easy meal is fast and can be put together in 15 minutes! Kids love it as much as adults. Double or triple the recipe. My girls made up this recipe. The bell pepper make it!

  • 1 medium/large red bell pepper sliced in ⅛ inch strips
  • 1 teaspoon salt
  • 8 oz. 2 cups bowtie pasta
  • 2 teaspoons olive oil
  • 2½ about ½ pound hot Italian sausage links casings removed
  • ½ teaspoon fresh ground black pepper
  • ½ cup beef broth
  • ¼ cup pasta water
  • ⅓ cup grated Parmesan cheese
  1. Rinse the bell pepper, core and cut into strips. Set aside.
  2. Bring 5 quarts of water to a boil over high heat. Add 1 teaspoon salt. Add the pasta, stir, turn down the heat and boil for 9 min.

  3. While the pasta is boiling, heat olive oil in a 10-12 inch fry pan over medium/high until hot. Add the sausage and peppers together. Stir and break up sausage as it browns. When the sausage is browned, stir in the black pepper. Add the beef broth and pasta water. Simmer for 5-8 min. or until the liquid is absorbed.

  4. Drain the pasta. Pour sauce over cooked pasta. Serve. Top with grated Parmesan cheese.

Serve with: Hot Italian bread. Everyday Artisan Bread page 236, French Baguettes page 242, Two Basic Salads page 258, Artichokes or Brussel Sprouts.

Lasagna Bolognese With Béchamel Sauce

Lasagna Bolognese With Béchamel Sauce
Our Lasagna Bolognese with Béchamel is absolutely the real deal! One time a very traveled knowledgeable acquaintance said to me .... If you have Lasagna Bolognese with Béchamel in your book, I know your book is the real deal!! I said, yes sir!, I do have a recipe for that!! I tried to make mine as authentic as I could from when I first ate it in Spain on the Costa del Sol and then again in Rome. He said I’ll take a book please!! I was never so proud or happy!! This recipe is light, soooooo delicious and so full of flavor! Makes my mouth water just thinking about it! Use the San Marzano Tomatoes when available....makes it so much richer! This Lasagna is even more special made with homemade Pasta. Also, spoon this sauce over any style of pasta you love! The Sauce or Lasagna freezes so well!! Make 2 smaller Lasagnas, eat one and freeze the other! Just enjoy this incredible meal that tastes just like you were in Spain or Italy with your family and friends! ❌⭕️

Lasagna Bolognese With Bechamel Sauce

  • 1 pound Uncooked lasagna noodles (see Note)
  • 3/4 cup 1 1/2 sticks unsalted butter
  • 3/4 cup All Purpose Flour
  • 4 3/4 cups milk (warmed)
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 11/2 cups freshly grated Parmesan cheese
  • 1/4 cup 1/2 stick unsalted butter

Bolognese Sauce

  • 3 tbsp olive oil
  • 1/2 medium yellow onion (minced)
  • 1 carrot peeled and finely shredded (about 1/2 cup)
  • 1 celery rib including leaves (diced)
  • 1 tsp French grey salt
  • 1 6-ounce can tomato paste
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 cup red wine
  • 3 bay leaves
  • 1 tsp ground black pepper
  • 3 14.5 ounce cans diced tomatoes, undrained
  1. Prepare the Bolognese Sauce and set aside: For the Sauce-

  2. Heat the oil in a large pot or Dutch oven over medium heat. Stir in the onion, carrot, celery, and salt. Cook, stirring, until the onion is soft, about 4 minutes. Stir in the tomato paste and cook another 5 minutes. Let the tomato paste stick to the pan a bit and become a little brown to provide a rich flavor. Crumble in the meat and continue cooking, stirring to break it up until all the meat liquid has evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the meat bits from the bottom of the pan, until the liquid has evaporated, 3-4 minutes. If desired, puree the tomatoes in a blender or food processor. Pour into the meat mixture and add the bay leaves and pepper. Bring to a boil. Decrease the heat and simmer, stirring occasionally, until the sauce is rich, dark red color, 2-3 hours. The longer you cook the sauce, the better. While the sauce is cooking, add hot water if the sauce becomes too thick. When the sauce is done cooking, remove the bay leaves.

  3. Preheat the oven to 400 degrees and grease a 101/2 x 151/2-inch casserole dish. Or make two lasagnas with two greased square pans. Bake one and freeze the other.

  4. Cook the pasta according to package directions. (If you’re making homemade
  5. pasta, have it ready to cook as soon as the béchamel sauce is done.)

  6. Meanwhile, make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Stir in the flour and cook, stirring, about 3 minutes. Add the milk a little at a time, stirring constantly with a whisk to avoid lumping. When all the milk is mixed in, add the nutmeg and salt.

  7. Continue cooking, stirring constantly, until the sauce thickens and becomes smooth. Remove from the heat and let stand while the pasta cooks.

  8. Drain the pasta and lay it out on a cookie sheet to prevent it from sticking together as it cools.

  9. To assemble the lasagna, spread a thin layer of bolognese sauce (just a few tablespoons) in the prepared casserole, then one-third of the pasta, 2 cups of the bolognese sauce, 2 cups of the bechamel sauce, and 1/2 cup of the Parmesan. Repeat layering two more times. (Refrigerate or freeze any leftover bolognese sauce to serve over pasta for another meal.) Dot the top with the butter to keep the lasagna moist during baking. Bake 20 to 30 minutes until golden brown and bubbly.

Serve with: tossed green salad and Italian Bread, homemade (p. 224) or from the bakery.

Note: Substitute your own fresh pasta (p. 76) for the packaged lasagna noodles.

Main Course
Italian

FN Linguini Avocado Alfredo

FN Linguini Avocado Alfredo

LINGUINI AVOCADO ALFREDO

  • 1 Avocado
  • ½ lemon (juiced)
  • ¼ teaspoon Fleur de Sel
  • ¼ cup butter (land o lakes)
  • 1 cup heavy whipping cream
  • 2 Tablespoons cream cheese
  • 1 cup shredded Manchego cheese
  • Fresh ground black pepper
  • 16 oz. 1-lb. Linguini
  • 1 Tablespoon French Gray Salt
  • ¼ cup shredded Parmesan Reggiano cheese
  • 2-3 Tablespoons Italian Parsley for garnish
  1. Prepare the avocado mixture: Place the pitted flesh of the avocado in a shallow bowl. Squeeze the lemon juice over the avocado. Add ¼ teaspoon fleur de sel. Smash with a fork and mix together. Set aside.
  2. In a large shallow pan, melt the butter over very low heat. Add the cream and cream cheese. Stir together and bring to a low simmer. Add the shredded Manchego cheese. Stir until mixed creamy. Turn off the heat.
  3. 3.. Fill a large stock pot or pasta pot with water. Bring to a boil, add 1 Tablespoon French Gray Salt. Now add in the Linguini. Cook for 11 -12 minutes. Turn off the heat, and immediately using your tongs, in small batches, hold the linguini in the air dripping off most of the water and add it directly to the avocado sauce. Stir the sauce and linguini together with the tongs.
  4. Turn the hot pasta out into a large pasta bowl. Sprinkle with the shredded Parmesan cheese. Chop some fresh Italian parsley and sprinkle on top of the Parmesan cheese. Serve immediately.

Serve with: Sliced Garden Tomatoes, Butter lettuce, purple onion sliced, Olive Oil, Balsamic. Fleur de sel. Grilled Chicken, Sprinkle with Olive Oil, Fleur de sel and fresh ground black pepper.

Raffaella's Pasta

Raffaella's Pasta

Raffaella's Pasta

Plan Ahead: Prepare the sauce ahead of time. Prepare the pasta ahead of time. Dinner in 5 min.

  • 1 red bell pepper sliced in ½ inch strips
  • 1 yellow bell pepper sliced in ½ inch strips
  • 2 Tablespoons olive oil divided
  • 1/2 Cup Water
  • ½ square chicken bouillon cube or 2 teaspoons instant bouillon
  • 1 Tablespoon chicken bouillon
  • 1 ½ cups white mushrooms thin
  • 1 cup heavy cream
  • 2 Tablespoons tomato paste (buy it in a tube)
  • 8 oz. (2 cups) penne pasta
  • Coarse salt
  • Fresh ground black pepper
  • Parmesan cheese, freshly grated
  1. In a medium size saucepan over medium heat, sauté the peppers in 1 Tablespoon olive oil, water and chicken bouillon cube (or instant bouillon) until light brown and soft. About 30 min. Add more water as needed, ¼ cup at a time. Do not let the peppers go dry. (You don’t want to drown out the flavor of the peppers, that is why you only add a small amount of water at a time.) Cook down to about ⅛ cup water. Remove the peppers from the pan and put in a plastic bag for 10 min. to sweat. Peel off the skins. Discard.
  2. Put 1 Tablespoon olive oil in a separate small saucepan. Add ¼ cup water and 1 Tablespoon chicken bouillon. Add sliced mushrooms. Cook down for about 15 min. adding in more water as needed.
  3. Cook the pasta according to package directions. Set aside. Save some pasta water if needed later.
  4. Put the peeled peppers in a blender. Add cream and tomato paste. Blend until smooth. Stir in the mushrooms. If too thick, add in some pasta water. May re-heat on top of stove at this point when ready to serve. Season to taste with salt and pepper.
  5. Pour over warm penne pasta. Top with grated Parmesan. Serve immediately.

Serve with: Two Basic Salads page 258, Peasant White Bread page 237 or Steamed zucchini.

Variation: May add cooked Italian sausage. Use ground or rubbed sage.

Bow-Tie Pasta with Cherry Tomatoes & Fresh Basil

Bow-Tie Pasta with Cherry Tomatoes & Fresh Basil
This pasta is one of our all time favorites! It is light, flavorful and delicious. Make it with your favorite olive oil. It tastes just like you picked everything from the garden...and in this case, we pretty much did! Serve with our French Baguettes made with our White Kamut. xo Liz + Lizi

Bow-Tie Pasta with Cherry Tomatoes & Fresh Basil

What I love about Italian cooking is that you don’t need much in the kitchen to make a great meal—tomatoes, garlic, olive oil, and fresh herbs. It’s fast and easy and healthy. Add a piece of good bread and you have a meal. This recipe from my friend Ann makes the kind of light pasta you eat in a restaurant and wish you could make at home. Now you can!

  • 1 pound uncooked bow-tie pasta
  • 11/2 pounds cherry tomatoes
  • 1/3 cup chopped fresh basil
  • 1/4 cup capers (drained)
  • 1/3 cup olive oil
  • 1 large garlic clove (minced)
  • 15 pitted black olives (sliced)
  • 1/2 cup grated Parmesan cheese (see Note Crushed red pepper)
  • Coarse salt and ground black pepper

Instructions:

  1. Cook the pasta according to package directions.
  2. Meanwhile, slice the tomatoes in half and place them in a large skillet. Add the basil, capers, oil, garlic, and olives. Set aside while the pasta cooks.
  3. Drain the pasta. Place the tomato mixture over medium-high heat and cook until heated through. Stir in the pasta. Sprinkle on the Parmesan cheese. Add a few shakes of crushed red pepper or pass with the pasta. Season to taste with salt and pepper. Serve immediately.

Serve with Italian or French bread or Garlic Bread (p. 227) with cheese. A Note About Parmesan: If you can find it, for a real treat buy fresh chunks of Parmigiano-Reggiano cheese imported from the Emilia-Romagna region of Italy, then grate it yourself right before using. The flavor is incomparable! Some consider this the “king” of Italian cheeses.

Lasagna Soup

Lasagna Soup
A quick, simple way to fill that Lasagna craving. We think it is so yummy and satisfying! Not only that...but it really is so easy to make! Try it out, tell us what you think of it! xo Liz + Lizi

Lasagna Soup

Plan Ahead: Prepare the soup ahead, reheat. Pass the garnish.

2 teaspoons olive oil

1 onion, diced

4 garlic cloves, crushed

2½ mild Italian sausage links about ¾ pound, casings removed

¾ pound ground beef

2 teaspoons oregano

½ teaspoon red pepper flakes

1 can tomato paste

2 14.5-ounce cans diced tomatoes with juice

6 cups chicken broth

2 bay leaves

8 oz. rotini or fusilli pasta

½ cup fresh basil

Soup Garnish:

8 oz. ricotta cheese

½ cup Parmesan cheese, grated

2 cups Mozzarella, grated Coarse salt

Fresh ground black pepper to taste

  1. Heat the olive oil in a large pot. Add onion and garlic, sautéing until onion is soft. Add sausage and ground beef, breaking the meat into small pieces as you stir. Cook until brown. Pour off extra grease. Add oregano, pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Stir, and bring to a boil. Turn the heat down and simmer for 20 min.

  2. Add the pasta. Cook until pasta is tender, about 12 min. Add basil. Remove from heat.

  3. In a small bowl mix the ricotta, Parmesan, and Mozzarella together. Season lightly with salt and pepper. Place 2 tablespoons cheese

Option: Serve the soup in bowls and pass the garnish so everyone can help themselves.

Serve with: French Baguettes page 242. Variation: May use all Italian sausage or ground beef. Use Penne pasta.

Kids like to serve themselves and stir in the cheese and watch it melt into their bowl of soup. Let’s get them involved early at being chefs. Let them be in on the final preparation of the meal. (This also cools the soup just enough to not burn their mouths.) Enjoy! Thanks, Echo, for this recipe. xo

Chicken Piccata with Capers

Chicken Piccata with Capers
This Chicken Piccata is soooooo good! Ya need to try this homemade! It's not only fast, but also so very delicious and memorable. You gotta make this for your family. xo Liz + Lizi

Chicken Piccata with Capers

4 thin boneless, skinless chicken breasts, or 1 to 11/2 pounds chicken tenders

1/2 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 garlic clove, minced

2 tablespoons olive oil

1/4 cup (1/2 stick) butter, divided

1 cup white wine Juice of 1 lemon

3/4 cup chicken broth

4 ounces sliced mushrooms (optional)

1/4 cup capers, drained

Remove any extra fat or gristle from the chicken. Mix the flour, salt, pepper, and garlic in a resealable plastic bag. Shake each piece of chicken in the flour mixture.

In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until melted. Brown the chicken on both sides until light brown, about 4 minutes per side. Remove the chicken to a platter.

Leave all the frying juices in the pan, add the wine, stir, and bring to a boil.

  1. Immediately add the lemon juice, broth, and the remaining 2 tablespoons butter.

  2. Place the chicken and mushrooms in the pan, cover, and simmer 10 to 15 minutes. Add the capers and cook covered 2 to 3 minutes. Remove the chicken to a platter and keep warm in a 175-degree oven. To thicken the sauce (if desired), add a dusting of flour and whisk until smooth. Increase the heat and simmer briskly to reduce the liquid and concentrate the sauce.

Spoon sauce over each chicken breast and serve immediately.

Serve with: green vegetable or tossed green salad, plus fettuccine or rice. If you serve fettuccine, sprinkle the cooked pasta with a little olive oil, fresh Parmesan cheese (see Note, p. 67 of first book), and fresh parsley.

Variation: Replace the chicken with fish, such as tilapia or halibut.

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