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Howdy from Huntsville, Texas!
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Welcome to our recipe page!
Here is one of our favorite meals with an Italian theme.
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Insalata Caprese: Tomato, Fresh Mozzarella, and Basil Salad- a cool, refreshing, easy, and flavorful starter. Use a good quality Mozzarella and slightly over-ripe tomatos for the best flavor combination.
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Ingredients: 4 large Roma tomatos; 1 bunch fresh basil; 12 ounces fresh mozzarella; 4 teaspoons EV olive oil; 2 teaspoons Balsamic vinegar; 1 well minced clove of garlic; salt & pepper to taste.
Directions: Combine olive oil, vinegar, garlic, salt, and pepper: Mix well and set aside. Slice the tomatos lengthwise into 4 or 5 slices each. Slice the fresh mozzarella into even slices- about the same thickness as the tomato; layer the tomato & cheese. You can serve the basil whole as seen here, or chiffonade into ribbons. Drizzle with the dressing and serve!
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Chicken a la Bistro: A Northern Italian dish with a Brandy-cream sauce that is flavorful and hearty. Serve over your favorite pasta.
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Ingredients: 4 boneless, skinless chicken breasts, hammered to even thickness. 1/4 cup diced shallots; one cup sliced button mushrooms; 1/4 cup brandy; 1/2 cup heavy cream; 1 cup chicken stock; fresh parsely. 2 tablespoons butter, divided. Olive oil, flour, salt, & pepper.
Directions: Salt & pepper chicken to taste. Dredge into the flour; shake off excess. Heat one tablespoon of butter over medium high heat; saute shallots until tender. Add remaining butter and add sliced mushrooms; cook until mushrooms are wilted. Remove from skillet. On med heat, add 2 tablespoons of olive oil to pan. Cook chicken in two batches, about 3 to 4 minutes per side. Remove from heat, cover, and keep warm. Increase heat to high; Deglaze the pan with the brandy for 1 minute. Add stock and cook, wisking for 2 minutes. Add heavy cream, wisk in to combine, and reduce by half- about 3 to 4 minutes. Return shallots, mushrooms, and chicken to sauce. Continue cooking for two minutes or until chicken is reheated through. Serve & enjoy!
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Almond-Amaretto Tiramisu: Believe it or not, a fat free and relatively sugar free variation on the classic Italian dessert.
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Ingredients: 2 9x9 inch sheets of sponge cake, or 48 lady fingers. Two boxes of sugar free, fat free cheesecake pudding mix. 1/2 cup amaretto. 1 teaspoon almond extract. 1/2 cup gound toasted almonds. 1 tub (16 oz) sugar free whipped cream. 1 1/4 cup milk.
Directions: Drizzle sponge cake or lady fingers with the amaretto; set aside. Mix both pudding mixes with milk and almond extract until well combined- mixture will be thick. Combine tub of whipped cream with pudding mixture. Place half the lady fingers or one square of sponge cake in bottom of a square spring form pan; pour half of the pudding mixture on the cake. Repeat this process with remaining ingredients and top with ground toasted almonds. Chill for 2 hours and serve.
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