Italian Sausage Stromboli

I LOVE Italian Sausage.  I LOVE any type of Stromboli, and we never get tired of this recipe.

Start with pizza dough, then cooked Italian sausage, lots of mozzarella cheese and a drizzle of pizza sauce.  You can add sauteed peppers, olives, ham, pepperoni or any other topping that suits your fancy.

Just like pizza, the possibilities are endless.  Then roll and bake.  You can serve this with a salad for a 30 minute meal or alongside veggies and dip as an appetizer. 

Ingredients you’ll need:

1 medium sweet onion, finely diced

3 cloves garlic minced

1lb spicy Italian sausage

1/2 cup pizza sauce, plus more for dipping

2 cups shredded mozzarella cheese

1 - 13.4 oz. refrigerated pizza crust (such as Pillsbury Classic) or 1lb homemade pizza dough

Topping:

1 Tbsp butter or margarine, melted

1/4 tsp onion powder

1/4 tsp garlic salt

1/2 tsp dry Italian seasoning

1 Tbsp grated Parmesan cheese

Directions:

In a medium stove top saucepan, saute the onion in a couple of drizzles of olive oil for 3 minutes until soft.  Add the minced garlic and saute for 1 minute.  Add the Italian sausage and cook until no pink remains.  Drain any excess fat from the pan and remove from the heat to cool.  This can be done ahead of time for a time saver.   Drain well and refrigerate if making in advance.

To assemble:

Preheat the oven to 425°F.  On parchment paper, stretch the dough into roughly a 10 x 13 inch rectangle.  Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, then drizzle with the pizza sauce.  Top with the remaining shredded cheese, and begin to roll starting from the widest edge.  Arrange seem side down on the prepared baking sheet.

For the topping:

Brush the top and sides with melted butter, then sprinkle the seasonings on top.  Finish with a sprinkle of Parmesan cheese.  [Tip: All of the seasonings can be adjusted to suit your taste.]

Bake for 18 minutes then allow to rest for 5-10 minutes before cutting into 1 inch slices.  Serve with additional pizza sauce for dipping, if desired.  Yield: 12 pieces

Italian Sausage Stromboli

Author: Melissa Sperka

Serves: 12

Creamy Lemon Romano Chicken

This chicken is easily one of my new favorite ways to prepare chicken breasts! Not only is it quick and easy but it yields incredibly flavorful, crave-able chicken!

If you’d like you can also double up on the sauce if you want an abundance to serve with pasta, it’s the perfect side with this as this dish is similar to Chicken Piccata, yet upgraded with cream and cheese.

Serves 4

Ingredients

2 (11 - 12 oz) boneless skinless chicken breasts*
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 Tbsp olive oil
2 garlic cloves, minced (2 tsp)
1 cup + 1 Tbsp Swanson Chicken Broth, divided
1/2 tsp dried basil
2 Tbsp fresh lemon juice
2 1/2 tsp cornstarch
1/2 cup heavy cream
1/2 cup (1.5 oz) finely shredded Pecorino Romano cheese
1 1/2 Tbsp chopped fresh parsley

Instructions

1. Pound thicker parts of chicken breasts out even, to about 1/2-inch thickness.
2. Heat olive oil in a 12-inch skillet over medium-high heat.
3. In a shallow dish whisk together flour with 1/2 tsp each salt and pepper. Dredge both sides of chicken breast in flour mixture then transfer to heated skillet.
4. Cook until center reaches 165 in center of each piece, about 6 minutes per side. Transfer chicken to plate tent with foil.
5. Add garlic to skillet set over medium heat, saute until just light golden brown (not browned and burnt), about 30 seconds. Pour in 1 cup chicken broth, lemon juice and basil.
6. Let broth mixture simmer and reduce by about half, about 2 minutes. Stir together 1 Tbsp chicken broth with cornstarch pour into broth mixture and cook stirring constantly until slightly thickened, about 30 seconds.
7. Pour in cream then reduce to low, add Romano cheese and cook just until melted.
8. Return chicken to sauce, spoon sauce over chicken. Serve warm garnished with parsley.

Recipe Notes

• *4 (6 oz) chicken breasts will work too, no splitting is necessary. Just pound to an even 1/2-inch thickness.
  
• If desired, boneless skinless chicken thighs can be used here as well (use smaller ones so they’ll cook through before getting too dark), if going this route skip the butterflying step and just use 6 small thighs. Be sure to trim them of excess fat before beginning and as always cook to 165 degrees in thickest portion.
  
• Chicken Tenders will also work too. No halving or pounding necessary.
  
• You can also use pre-cut chicken cutlets, just keep in mind they’ll likely cook faster as they are usually rather thin.
  
  
  FROM  Cooking Classy
  See  step by step directions here. 

Apple Danish

 

Ingredients

3 Cups All Purpose Flour

1/2 Teaspoon salt

1 cup shortening

1 large egg yolk

1/2 cup milk

Filling

6 cups sliced, peeled apples

1 1/2 cup sugar

1/4 cup butter, melted

2 Tablespoons flour

1 teaspoon ground cinnamon

Glaze

1 large egg white, slightly beaten

1/2 cup confectioners' sugar

2-3 teaspoons water

Directions

1. In a bowl combine flour and salt, cut in shortening until mixture resembles course crumbs.  Combine egg yolk and milk, add to flour mixture.  Stir just until dough clings together.  Divide dough in half.

2. On a lightly floured surface, roll half of dough into a 15 x 10 inch rectangle; transfer to a greased 15 x 10 x 1 inch baking pan.  Set aside.

3. In a bowl, toss together filling ingredients, spoon over pastry in pan.  Roll our remaining dough into another 15 x 10 in rectangle.  Place over filling/  Brush with egg white.  Bake at 375 degrees for 40 minutes or until golden brown.  Cool on a wire rack.

4. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency.

Drizzle over warm pastry.  Cut into squares,  Serve warm or cold.

My Favorite Chicken Fried Steak

This was always a favorite dinner at my house. 
And they are on sale this week.
Comfort food for sure.
~Shelly

Tips for the Best Chicken Fried Steak Recipe

• There is no need to deep fry. I shallow fry to golden perfection with a cup of oil – or less. I prefer to use vegetable oil.
• A heavy skillet works best. I use my favorite cast iron skillet but any large, heavy bottomed skillet will work.
• Do not overcrowd the pan. Two at a time is the way to go. Preheat your oven to 225-250 F to keep it warm and crispy while you’re making the gravy.
• Buttermilk keeps the steaks nice and tender and the TABASCO® Sauce adds loads of flavor without being overly spicy. I make mine with about 2 teaspoons but you can go up to 4 teaspoons if you want to up the ante. I like to keep it relatively calm and my family can add a couple of dashes on top if they like.
• You’ll notice the baking soda and baking powder in the breading. This gives it a perfectly crispy coating that you won’t find in other recipes.
• After breading the cube steaks, really press the flour in. You want the steaks to be completely coated with the breading.
• Do not flip the steaks more than once. Wait until they are nice and golden brown before flipping. You don’t want to disturb that crunchy coating.

Don’t Forget the Gravy!

There are a few secrets to the best Chicken Fried Steak Gravy.

1. Do NOT scrape the skillet. Leave all of that goodness in there. Simply remove the grease and add back in just enough to make the creamy gravy.
2. Let the flour cook and brown before adding liquids. This builds up flavor and removes that raw flour taste.
3. Slowly whisk in the milk AND cream (yes, I use a little cream in this gravy) This keeps lumps from forming and you end up with a smooth, creamy Chicken Fried Steak Gravy.
4. Season at the end. My gravy usually doesn’t need any additional salt but I add LOTS of freshly ground black pepper.

Ingredients

Harter House tenderized cube steaks (about 1/3 lb each)  On Sale this week, Oct 16 - 22, 2024
1 1/2 cups all purpose flour
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups buttermilk
2 tsps TABASCO® Sauce (original)
2 eggs
1 cup vegetable oil

Chicken Fried Steak Gravy

• 4 tbsp grease
• 4 tbsp flour
• 2 to 3 cups whole milk
• 1/2 cup heavy whipping cream
• salt and pepper to taste

Instructions

• In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
• In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
• Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
• Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. 
• Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
• Preheat oven to 225 to 250 F.
• Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying. 
• Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
• Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. 
• Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Chicken Fried Steak Gravy

• Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.
• Add back in 4 tablespoons of the grease to the hot skillet.
• Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.
• Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.
• Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn't need any salt but LOTS of pepper!)
• Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!

This recipe from; momontimeout.com

Michele's Baked Lasagna

Many years ago, I purchased R&F Brand Lasagna noodles.  I decided to save the recipe knowing someday I would not be able to find it. Sure enough, the parent company sold and today this brand no longer exists.   But I still have the recipe.  This recipe is my base. It is great as is, but I will enhance it, making it a little different each time.  I ALWAYS double the meat that is called for.

These are my ingredients.  I start with opening my wine, because I love to enjoy a glass as I cook.

Ingredients

1 lb. Lasagna noodles

3/4 lb. Ricotta (or full container)

2 eggs

4 Cups Meat Sauce - See below

1 lb. Mozzarella Cheese

4 Tbls or more, Grated Parmesan Cheese

1 1/2 Tsp Salt

1/2 Tsp Pepper

Meat Sauce

1 lb. Ground meat ( 1/2 beef - 1/2 Pork)   - (I double this.)

1/4 Cup Olive Oil

1 Large Onion

1/4 Cup Chopped Parsley

1 Clove Garlic, chopped or pressed

1 Carrot, grated

1 Can Tomatoes, chopped or mixed in blender for a few seconds

1 (6 oz) can Tomato Paste

1/2 Cup Dry Red Wine

12 oz. water

1 Tsp Salt

1/4 Tsp Pepper

1 Tsp Basil

Sauté onion, parsley, garlic and carrot in oil. Add meat and brown.

Add tomato paste, wine and water, salt, pepper and basil.  Simmer 1 hour.

Boil Lasagna 10 minutes in 6 Qts. salted water.  Add cold water until noodles can be handles.  Do NOT drain.

In a separate bowl mix eggs and ricotta.  Season to taste with salt and pepper.

 Grease Baking dish and arrange the bottom with parallel layers of lasagna.  Add 1/3 of Meat Sauce, 1/3 Ricotta mixture, 1/3 thin slices Mozzarella.  Sprinkle with grated Parmesan.  Cover with another layer of each, and a third layer of each.  Bake in moderate oven (350 degrees) for 30 minutes. 

Serves 8

I chopped my onion, added grated carrots, and pressed garlic.

Saute in 1/4 cup Olive Oil

I added 1 lb. each of

  Harter House Ground Round (95%  lean)

and Harter House homemade Italian Sausage.

At Harter House, all of our ground meats are ground fresh daily from our own trimmings, to ensure the freshest product for your family.

Brown the meat and drain the fat and oil from the pot.

I like to use Bounty paper towels to soak up the liquid.

I added basil rather than parsley.  I love the flavor of basil and I find that fresh spices add an extra kick that always wins the prize.

Next I added chopped Roasted Red Peppers, tomatoes, and tomato paste.

I added 1 cup Cabernet Wine and 1 cup water.

(a little different from the original recipe)

              

                                                       

Now, we let it simmer for an hour.

Next, I've set up my work station to layer each ingredient.

A little oil on the Pampered Chef Stone Bakeware. 

Layer noodles, meat sauce, Ricotta and egg mixture, Mozzarella slices, and Parmesan cheese. Repeat for three layers.  Then bake in a 350 degree oven 30-45 minutes. (since I made a larger amount, I cooked it a little longer)  Then I broiled the lasagna just long enough to make the cheese bubbly on top.

Finally, I made a Cheesy Garlic Bread with English Muffins.  Melted butter and garlic powder sprinkled on muffins and topped with shredded mozzarella.  Broil for about 8 minutes, till the cheese is browned a bit.

My hard work paid off.

I received a third place Judges Choice at our Springfield's Best Mixer, that had a Italian themed Bring a Dish contest.

Easy Cheesy Garlic Breadsticks

Ingredients

1 (10 ounce) can prepared pizza crust

1 tablespoon butter, melted

1 cloves garlic, finely minced

1/2 cup mozzarella cheese, grated

1 tablespoon parmesan cheese

1 tablespoon dried basil

salt & pepper to taste

Preparation

1. Preheat oven to 425.

2. Mix butter and garlic in a small bowl and set aside.

3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.

4. Sprinkle cheeses and spices evenly over the dough.

5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips.

6. Bake for 10-12 minutes or until light golden brown.

7. Recut along each strip and remove from cooking sheet.

8. Serve sticks warm with marinara sauce.

I found this recipe at SugarApron.com.

Blue Cheese Salad Wedge

 

I first ordered a Blue Cheese Salad Wedge at Jimm's Steakhouse and I thought it was delicious.
 And I also thought, "this would be easy to prepare at home."  And it truly is.

Ingredients

¾ cup sour cream
1 small garlic clove minced
3 ounces blue cheese crumbled and divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh chives
milk for thinning dressing
salt and freshly ground black pepper to taste

1 head iceberg lettuce
4 slices bacon cooked and crumbled

Tomatoes, chopped

Additional Blue Cheese crumbles

** For the Creamy Blue Cheese Dressing:

• To make the dressing, add sour cream, garlic, two ounces of the blue cheese, and lemon juice to a small bowl. Use a fork to combine the ingredients, smashing the blue cheese crumbles against the side of the bowl to infuse the sour cream with flavor.
• Add chives to dressing and stir to combine. Add milk a teaspoon at a time until the dressing reaches your desired consistency. Season dressing to taste with salt and freshly ground black pepper.

To Assemble Wedge Salad:

• Remove any wilted or brown leaves from the head of lettuce. 
• Cut the head in half starting from the top and slicing down through the core. Then cut each half in half again so that each wedge has ¼ of the core. Rinse each wedge and pat dry with paper towels. Carefully cut core from each keeping wedge intact and place on separate salad plates.
• Spoon desired amount of dressing over each wedge. Sprinkle each wedge with ¼ of the bacon crumbles and ¼ of the remaining blue cheese. Serve.

 

**  Use a Premium Prepared Blue Cheese Dressing such as Marzetti Brand.
Found in the Refrigerated case, in the Produce section.