One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing. Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for […]
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Don’t just love good ol chili? I am experimenting with different types so I’m planning to post different recipes this year. Perfect for any sporting house parties â football, baseball, and so on. Also, it’s perfect for those long winter days, or when you simply […]
Calzone is an Italian oven-baked folded pizza that originated in Naples. Now with so many filling choices,
you can design your calzone however you want, just like pizza.
Filling that I am using today is my favorite. It takes several steps to make it, but let me tell ya, it’s not difficult at all. I consider this in a league of very easy dishes. Also, you may make your own dough or get it from the store. When I am lazy, usually I’d get dough from the store, but most of the time I make it a night before.
My boys are not too keen on mushrooms so I’d make for my older one Hawaiian Calzone, and for my youngest boy three meat Calzone. My daughter essentially loves anything that you put in front of her, and she is not as picky as my boys, but I got to give them a credit that at least they try. Personally, for me, mushrooms are heavenly. I love them and probably add them in so may one-pot dishes, especially sauces.
Now, if you do not eat meat at all, please use loads of mushrooms, maybe sauteed peppers and onions and make your vegetarian calzone. With that being said, you may use sauteed chicken, beef or deli hard salami, pepperoni, ham, etc. Seriously the possibilities are endless, however, today I am using my favorite.
STEP BY STEP INSTRUCTIONS:
Italian Sausage and Mushroom Calzone
- 1 Pizza Dough about 1 lb, cut into 4 equal balls
- 1/2 tbsp. per calzone - Ricotta Cheese
- 2-3 slices per - Mozzarella
- 1 slice per - Provolone
- 1 teaspoon Olive Oil
- 1/2 pound Mushrooms sliced
- Dash of Salt and ground black pepper
- 2 teaspoons Olive Oil
- 1 pound Italian Sausage
- Olive Oil + 1 teaspoon Garlic powder
- 1/4 cup butter
- 1 can Fire-roasted Tomatoes diced
- 1/2 can Tomato Sauce
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1 tsp. Olive oil
- Sauce - Heat a pan to medium and add fire roasted diced tomatoes, tomato sauce, herbs, and oil. Allow it to cook for about 10 minutes, just until it starts to bubble. Cover and set aside until ready for dipping.
- Mushrooms - Heat oil in a skillet/pan and add sliced mushrooms. Never wash mushrooms, but using a wet cloth, wipe the mushrooms. Cook mushrooms on medium-high heat for about 10 minutes or until they look cooked and all the liquid evaporate. You need to saute them because they will produce liquid inside of the calzone while baking. After that is done, transfer to a plate lined with paper towel.
- Italian sausage - Heat oil in a skillet/pan and cook Italian sausage without casting. If your Italian sausage is in casting, remove it completely before cooking. Cook sausage for 5-7 minutes, or until it is no longer pink and it looks cooked through. After Italian sausage is cooked, transfer to a plate lined with paper towel.
- Roll and press each ball into a circle 6 to 7 inches in diameter. Place filling ( cheese, meat, mushrooms, cheese) onto one-half, leaving about 1/2 inch border around the edge. Fold dough over filling; pinch and roll edges to seal in filling.
- Brush on each a bit of olive oil and sprinkle with some garlic powder.
- Bake about 20 to 25 minutes or until dough is golden brown at 375 degrees Fahrenheit.
- Cool 10 minutes on cookie sheet, and while cooling brush on a bit of melted butter.
- Serve warm with pizza sauce, and perhaps a salad.
You can use any filling that you desire. Make sure to dry it if it's sauteed, so it's a great idea to use a paper towel to absorb any moisture. If you are using sauce, such as pizza sauce, do not go overboard. Add a tablespoon or 2, also on one-half of calzone - dough rolled disk. TIP --- If you are buying pizza dough in the can (Pillsbury) make sure to get two of those because, for 4 calzones, 1 can will not be enough unless you are going to make a smaller version. Try looking for homestyle pizza dough in a bakery section of your grocery store. Ask, if you can't find it. They make it fresh and store in those little fridges close to deli meat, cakes, and bread.
This is probably not a real cowboy skillet, but it sounded like a fun title so there you go! I’ve been busy these few weeks, nothing unusual; recipe testing, photo shoots, prop shopping, etc. I’ve tried out so many potato recipes that I could turn into […]
What’s for dinner? How about delicious Italian Style Sloppy Joes? It is a melt in your mouth, an irresistible sandwich that my family devoured it without talking or complaining. All you could hear was “mmm… nom… Mmm”. I added corn and peas in the meat […]
Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.
It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.
My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?
It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.
Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.
However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.
So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.
I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.
When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!
I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.
With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.
I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!
A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.
However, let me gently remind you to make it again.
On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!
It is seriously the most comforting dish ever, and freaking easy as well as delicious.
Also, you could use pork or beef for this recipe, although the cooking time will be different.
Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
- 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter divided
- 2 tablespoons unsalted
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 1⁄4 cup dry marsala wine
- 1 cup chicken stock
- 1/2 cup heavy cream
- Generous pinch of salt and ground black pepper, or to taste
- 1 tablespoon flour or any other thickening agent + water
- 1 tablespoon dried parsley or freshly chopped
- Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
- Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
- Transfer to a platter and cover with a lid or aluminium foil until ready to use.
- In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
- When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
- Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
- Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
- Pour in the cream stir to combine.
- Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
- Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.
- Other thickeners:
cornstarch, arrowroot, tapioca flour or starch, potato starch.
- Low Carb Roux and thickener for keto sauces:
Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces.
- I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
- You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.
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Quick recipe for easy shrimp and grits. It is the best and one of my favourite comfort food. It also makes an amazing family dinner idea.
When I want to make a quick meal for my family this recipe always comes to the rescue.
Well, there is always pasta, but I am trying really hard not to make pasta every other night.
I am being creative, like making breakfast for dinner. It is nothing original but it works for us.
Since we are talking about quick and easy meals, shrimp goes well with rice, pasta or potatoes.
On the other hand, chicken, pork or beef goes very well with grits. There is always a solution when it comes to creating an amazingly delicious quick and easy dinner.
To be honest, this makes an incredible brunch food or lunch.
All you need to cut the meat into smaller pieces to cook fast. It tastes absolutely amazing with lemon and butter.
From time to time my family gets picky around food; no runny yolks, problems with chunky pasta sauce as well as floating onions in the stew or soup, etc.
There is so much more than they do not like, but I just wanted to name a few to tell you that we just like any other family. I cook all the time and experiment so my kids would eat what I make.
I am sure that you have at least one picky eater in your house, so if there are no allergies this meal is a winner. They will lick a bowl and ask for more.
Recipes you might like:
So traditionally grits are gluten-free, however, make sure to check because some brands like Quaker does not consider them to be gluten-free due to the possibility of cross-contamination. I am just sharing what everyone is saying.
There are other brands that are gluten-free and instant. I just wanted to put that out there if you did not know.
If you get inspired and make my recipe for Easy Shrimp and Grits, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much!
Quick and Easy Shrimp and Grits recipe; a perfect family dinner.
- 1 cup instant grits
- 2 cups half and half
- 2 cup chicken stock
- ½ teaspoon salt, or to taste (always taste food)
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 6 tablespoons unsalted butter, divided
- ½ onion, chopped
- 1 tablespoon garlic, minced
- 1 to 1 ½ shrimp peeled and deveined
- 2 tsp freshly squeezed lemon juice
- Old Bay Seasoning to taste
- Freshly chopped Italian flat-leaf parsley
How to make grits:
- Cook grits according to package instructions using half and half or heavy whipped
cream (or milk) and chicken stock in place of water.
- Generously season your grits with ½ teaspoon of salt and about ¼ teaspoon of ground black pepper,
or to please your taste. Always add less and taste it. You can always add more. Stir and cook grits at the low temperature until liquid is absorbed and becomes creamy and smooth.
- Stir in 2 tablespoons of unsalted butter and set aside and keep warm. It takes usually around 5-7 minutes to finish instant grits at a lower temperature or about 20 to 25 minutes if you going to make stone-ground grits. Read instructions on the back of the package as it could be very helpful.
How to prep shrimp:
- Peel and devein shrimp if they are not already. Wash well under cold water.
- Melt butter in a large skillet over medium heat. Add onion, and cook, stirring often, for a couple of minutes.
- Stir in garlic, and shrimp and season with salt and pepper, to taste.
- Cook at medium temperature, stirring occasionally, until pink and cooked through about 3 minutes to up to 5 minutes. Do not overcook. As soon as it is pink all throughout it is cooked.
- Stir in chopped parsley and lemon juice. Serve immediately with grits, garnished with chopped parsley.
The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use just water, or a combination of stock, water, and milk/cream.
If you do not have old bay seasoning you may use just celery salt, ground black pepper, crushed red pepper flakes, and paprika.
You could use cubed chicken breast instead of shrimp to make this dish. Cooking time might take a few minutes longer but it tastes amazing. That is just in case of allergies or if you dislike shrimp. Also, some of you were asking if you could use pork. Yes, pork tenderloin is perfectly fine, just slice it into smaller pieces.
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