Italian Wedding Soup

Italian Wedding Soup-  The story told is that Italians eat this at weddings, that can’t be further from the truth, I’m Italian and I have never eaten this soup at any Italian wedding here or in Italy.  The soup gets it’s name because of the Italian description of the soup.  The ingredients marry well together, the meat, vegetables and broth,  hence the name Italian wedding soup.  Yes, it is true how these ingredients together make the perfect marriage.  I crave this soup on a regular basis, it is the most satisfying yummy meal that nourishes and warms the soul…

Serves 4, total prep and cook time 40 minutes

For meatballs:

1 lb Ground (Beef , Turkey or Chicken)

1 Egg

¼ c Bread crumb

¼ grated pecorino Romano cheese

½ c finely chopped onion

1 clove finely chopped garlic (1 tsp)

1 tbsp Parsley

1 tsp kosher or sea salt

½ tsp black pepper

For Soup:

2-32oz boxes of chicken or vegetable broth or 8 cups of homemade broth

1 pkg of fresh baby spinach leaves

1 Bay leaf

2 Carrots peeled and diced (optional)

2 Yukon potatoes peeled and diced (optional)

Directions:

Combine beef, egg, bread crumb, grated cheese, onion, garlic, salt and pepper  in a bowl and combine well. Bring broth to a low rolling boil, roll mini meatballs and drop into broth one at a time OR Updated : bake mini meatballs at 350 for 15 minutes to set them then add to soup.  Then add your carrots, potatoes and bay leaf. Simmer for 20 minutes, REMOVE bay leaf, discard and add spinach.  Turn burner off and cover. At this time you could add any small pasta if you choose, cook this separate and combine with soup.  Serve with a drizzle of olive oil and grated cheese.

Chicken Thighs Milanese

This recipe was developed when I decided to use a boneless skinless chicken thigh, versus a plain chicken breast.  I never thought that a chicken cutlet could have more taste!! The yogurt helps keep the chicken moist and tender. You could substitute the yogurt for your standard egg.

Ingredients:

8 Boneless skinless chicken thighs
1 cup Plain Greek Yogurt
3-4 Tbsp Milk
2 cups Italian Flavored Bread Crumbs
1/4 cup Grated Romano Cheese
1 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 cup divided Olive Oil
Lemon wedges (optional)

Directions:

Preheat oven to 425 degrees. Drizzle a baking sheet with 1/4 cup of the olive oil.  Put the yogurt in a shallow bowl add milk and stir to thin yogurt.  Place bread crumbs into another shallow bowl.  To the bread crumbs add the rosemary, thyme, garlic, onion and cheese mix to incorporate. Lightly salt and pepper your chicken. Dredge the chicken in the yogurt, then directly into the bread crumb mixture covering all sides, continue until all pieces are done, place on baking sheet. Drizzle each piece of chicken with the remaining olive oil. Make sure each piece has enough space between each other, this is so they brown nicely. Cook for 20 minutes and then turn each cutlet over and cook for an additional 15 minutes.  Ovens vary so cooking time will. Serve with a wedge of lemon, squeeze the lemon over the chicken.  I served this with roasted potatoes and a green salad.

Buon Appetito!!

Nutella Panini's

"Today is world Nutella Day, celebrate with this easy dessert!!"

Nutella was a staple in my mother's kitchen, it was our "peanut butter". Although back then we had to smuggle it in from Italy when we visited each summer and relish it until we returned to replenish our stash. On the other hand my italian cousins loved peanut butter and we would take several jars of it to them because that was not available there.  When I was a kid we ate Nutella on italian bread, or toast. Today there are many different recipes for using the chocolate hazelnut spread. The following recipe is my family's favorite way.  It is so easy to prepare that my thirteen year old daughter frequently makes it herself for the family.

Ingredients

1/4 cup of Nutella
1 small loaf of poundcake
Fresh strawberries, tops removed and sliced thin
Vanilla ice cream (optional)
Whipped cream (optional)
Pam butter spray

You can use a panini grill, a grill pan, or fry pan.  Whatever you have on hand!!

Directions:

Coat grill with spray, slice pound cake into 1" individual slices. Take and thinly spread some Nutella on one side of the poundcake slice, then layer strawberries, and top with another slice of poundcake. Place in grill until golden and warm in the middle about 2 minutes. Remove and top with vanilla ice cream and whipped cream.

Luscious Lemon Baked Risotto

"Rice is born in water, and must die in wine" 

-Italian Proverb

If you are a Risotto lover as I am, you will absolutely LOVE this recipe!! I did.  I enjoy making different kinds of risotto but sometimes shy away from making it for lack of time.  Normal risotto takes time and attention.  This one doesn't, I promise.  I stumbled upon it and had to try it, and was pleasantly surprised at how creamy and rich the taste yet no effort AT ALL involved.  Be creative with it, I added the lemon to go along with a veal dish I was preparing as well. Go with whatever your heart desires!

Ingredients:

1 1/2 cups of Arborio rice
4 1/2 cups of chicken stock or broth
1 cup grated pecorino romano cheese
3 tbsp unsalted butter
salt and black pepper to taste
1 tsp fresh lemon zest


Directions:

Combine rice and chicken stock into a casserole dish or dutch oven. Give it a stir. Cover and place into a 350 degree oven for 45 minutes, or until the majority or the liquid is absorbed.

Remove from oven and stir in cheese, butter, salt and pepper, lemon zest, until combined.

Viola!!

Feel free to omit the lemon and add peas, mushrooms, asparagus....what ever your heart desires!!