Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Tuesday, March 25, 2014
Carrabbas Italian Grill Meatballs
This simple restaurant copycat recipe for meatballs tastes just the the ones served at Carrabbas Italian Grill. It uses a combination of three meats: ground beef, ground veal and ground pork. Read on to find out how to make this dish at home. It will make you happy and glad that you decided to stay in and cook.
Ingredients
1/2 lb ground pork | 2 large eggs, lightly beaten | 1/4 cup parsley, finely chopped |
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1/2 lb ground veal | 1/4 cup Parmesan cheese | 1 cup olive oil |
1/2 lb ground beef | 4 gloves garlic chopped & sauteed | salt & pepper |
Directions
Combine all the ingredients into a medium bowl, except olive oil and season with salt and pepper to taste.
Roll the mixture into balls and saute in olive oil until golden brown.
Friday, February 28, 2014
Italian Marinated Skirt Steak
Its almost grill season which really makes me happy! It means dining al fresco and the change of pace to faster cooking. I am by no means a grill expert but I can manage a few things. This steak was made under the broiler but you can cook this meat however you see fit. Its this very simple marinade that is packed with flavor that Im excited to share with you today.
I served this with sauteed spinach and Israeli couscous. I bought a great couscous mix from TJs and added some sauteed peppers and onion to bump up the flavor.
Ingredients:
1-2 lbs. Skirt Steak
2 cloves garlic
1/4 cup red wine vinegar
1 shallot
1/2 cup extra virgin olive oil
salt and pepper to taste
fresh parsley, chopped
Directions:
Mix garlic, vinegar, shallot, olive oil, salt, pepper and parsley in a bowl. Pour over steak, cover and marinate in the refrigerator for at least an hour. Turning over once. (I like to use my Tupperware marinator and just flip the container over and you dont have to worry about spilling.)
Let excess marinade drip off of the meat and discard marindade. Place meat directly under the broiler and cook for approximately. 4-5 minutes per side for medium rare. Or cook on and indoor grill pan or of course, grill it outside. Let meat rest and cut on a diagonal against the grain.
Click here for a printable version of this recipe.
Monday, February 24, 2014
Linguine with Fire Roasted Marinara and Hot Italian Sausage
After I finished making the pizza on Monday night, I had some of the fire roasted tomato sauce as well as some brown hot italian sausage left over. I decided that I would combine the two, stick it in the refrigerator overnight and have it over pasta last night. Thats exactly what I did. I cooked some linguine, drained it and put it back in the pot with the rewarmed sausage and tomato sauce. Finished cooking the pasta for about 5 minutes in the sauce and served it with fresh grated parmesan cheese and a salad.
Friday, February 21, 2014
INSTANT ITALIAN FLAT BREAD
I cant tell you how many times Ive been asked for this recipe. They are quick to fix (out of ingredients that are always on hand) and they reheat well.
This super-simple recipe starts with a refrigerator biscuit that is rolled out flat and topped with a cheesy-herb mixture and baked. Its a great "go with" for any dinner..
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10 ounce tube of refrigerator (flaky) biscuits
½ cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
¼ teaspoon of dry basil leaves
¼ teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops1 clove of garlic (minced)
¼ teaspoon black pepper
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½ cup mayonnaise
2/3 cup grated Parmesan cheese (packed fairly tight)
¼ teaspoon of dry basil leaves
¼ teaspoon of dry oregano leaves
3 tablespoons of thinly slivered green onion tops1 clove of garlic (minced)
¼ teaspoon black pepper
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Mix everything together well (except the biscuits) and set aside. Separate refrigerator biscuits and roll each one out into a circle approximately 4” across.
.Using your fingers, press on the center of the biscuit’s a little more, leaving the outer edge just a little bit thicker than the center (like a pizza). Divide cheese mixture evenly between the biscuits and spread it around (staying back from the edge).
.Bake on lightly sprayed cookie sheet, at 350° for about 15 minutes or until golden around the edges.
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NOTE: Change the kind of herbs if there is something you like better.
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NOTE: I usually cook them for about 14½ minutes then turn the broiler on for about 30 seconds to give them just a little extra color (but watch them carefully). ..
NOTE: Don’t flour your counter before rolling out these biscuits.
.NOTE: Don’t flour your counter before rolling out these biscuits.
NOTE: Ive always used mayonnaise, Im sure how Miracle Whip would taste.
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NOTE: Any style of refrigerator biscuit will work.
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