The key to this tasty baked chicken recipe is the combination of Mediterranean spices, creating an abundance of flavor with each bite. To ensure your chicken stays juicy keep your eye on the cooking time as it varies with chicken thickness. Our family loves this recipe and couldn’t get enough!
Mediterranean Baked Chicken
A quick & easy chicken dinner your whole family will enjoy.
6tbspExtra Virgin Olive Oil,plus extra to coat baking dish
Juice of 1 lemon
1mediumonion, halved & thinly sliced
6-8Campari tomatoes, halved
1tbspfresh parsley, chopped,for garnish
10-12fresh basil leaves,for garnish
Preheat oven to 425° F.
Pat chicken dry and slice lengthwise to get 2 pieces of chicken breast from each breast. You should have a total of 8 pieces.
Place 2 breasts at a time in a large plastic food bag. Use the flat side of a mallet to evenly flatten the chicken. Repeat until all 8 pieces are flattened.
Season both sides with Kosher salt & pepper.
In a large mixing bowl add the EVOO, garlic, lemon juice, oregano, thyme, paprika, sumac and aleppo pepper. (Do not add the parsley & basil at this time). Combine well then add chicken until fully coated.
Lightly oil a large baking dish or pan to coat the bottom. Spread the thinly sliced onions over the bottom and arrange the chicken on top (single layer). Place tomatoes on top & pour remaining liquid on top of chicken & tomatoes.
Tightly cover the baking dish with foil then bake for 10 minutes covered.
Remove the cover and bake about 6 minutes until chicken registers 165° F. It can take more or less time, depending on chicken thickness so keep an eye on it.
Remove from the oven and cover with foil. Let rest for 5-10 minutes, then serve.
Regular Chili flakes can be used in place of Aleppo Chili for an extra bit of heat.We served this chicken dinner with riced cauliflower (1 tsp butter & 1 Tbsp lemon juice) and green beans (drizzle of EVOO, 1 clove smashed garlic, & salt to taste).
You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!
2 med to large spaghetti squash (cut lengthwise and seeded)
light drizzle of EVOO over each half of the squash before seasoning & baking.
dried oregano to sprinkle over squash before baking
salt & pepper to sprinkle over squash before baking
garlic powder to sprinkle over squash before baking
2 lbs. ground beef (85/15 or leaner)
1/2 onion, diced
4-6 large cloves garlic, smashed
32 ounces whole milk ricotta
3/4 cup grated Locatelli cheese (Pecorino Romano)
16 ounces whole milk mozzarella, shredded or leave some slices for top layer
Cut spaghetti squash in half, lengthwise & remove seeds.
Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
Drain fat and set aside in a medium bowl.
In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
Lower oven temperature to 350ºF.
In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
Layer half of the ricotta mixture and spread evenly.
Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
Repeat for the second layer and top with remaining shredded or sliced mozzarella.
Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
Bake about 30 minutes or until cheese melts.
Best served with a nice Italian salad on the side.
Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.
Once cooled, shred squash into large bowl
Brown smashed garlic and ground beef
Once cooked, drain excess liquid
Lightly drizzle EVOO then spread small amount of tomato sauce to lightly cover bottom of casserole dish
Spread layer of squash over sauce
Combine ricotta and seasonings in a bowl
Layer ricotta mixture on top of squash
Sprinkle half the meat mixture over ricotta mixture
Sprinkle with grated cheese then top with tomato sauce and spread
Repeat for the 2nd layer
Add 2nd layer of ricotta
Add 2nd layer of ground beef
Add final layer of tomato sauce and top with sliced mozzarella cheese and spinkle with grated cheese & a drizzle of EVOO
Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style
Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!
10-20 ounces fresh baby spinach (use a minimum of 10-oz)
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
Reserve 1 cup cooked pasta water
If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside. Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
Add the baby spinach and cook until wilted & sauce thickens.
Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
Remove chicken to a platter. Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
Serve or over your favorite pasta with a side salad. Buon Appetito!
Note: Chicken cutlets may be used in place of tenders & thighs.
Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!
2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
2 large eggplants, cut in half lengthwise (leave stems on)
1/3 cup EVOO
1 Tablespoon EVOO
1 ½ large sweet onions, diced
4-6 large cloves garlic, minced
1 (14 ounce) cans Hunt’s Italian style diced tomatoes
1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
2 Tablespoons fresh parsley, chopped
1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
1/4 cup grated Locatelli cheese (Pecorino Romano)
8 ounces mozzarella cheese, shredded
1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta
Preheat oven to 375ºF.
Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10 minutes or until cheese melts.
Serve by itself or over your favorite pasta!
Gently scoop flesh from skins
Saute onions, then remaining ingredients
Fill skins with eggplan & sardine mixture then top with a little shredded mozzarella
Add 2 T sauce on top of mozzarella then sprinkle with grated Locatell and top with additional shredded mozzarella
This recipe was actually a wonderful accident. I defrosted a pound of ground veal only to realize when I started to cook it that it was ground veal chorizo (quite spicy) Well it turned out pretty good and my family enjoyed it so here it is. Enjoy!
1 lb ground veal chorizo (spicy and gives a nice reddish color to the sauce)
2 tablespoons EVOO
1 large onion, finely minced
1 large clove garlic, minced
salt & pepper to taste
1 ½ cups chicken stock
1/2 cup dry white wine
2 Tablespoons capers (optional)
1/2 cup grated Parmigiano-Reggiano
1 tsp chopped thyme
1/2 tsp rosemary, chopped
1/2 tsp fresh parsley, chopped
12 ounces orecchiette pasta
2 Tablespoons butter
In a large deep skillet, heat EVOO. Add the onion and minced garlic. Cook over medium-high heat, stirring frequently, until soft, about 4-6 minutes.
Raise heat to high. Add the ground veal then season with salt & pepper. Cook until veal is fully cooked and no longer pink, about 7-8 minutes. Any juices from the veal should be evaporated.
Add the white wine. Bring to a boil. Boil until almost evaporated, about 4-5 minutes. Add the chicken stock, thyme, rosemary, and optional capers then simmer over medium-low heat until reduced by half, about 10 minutes.
Cook the orecchiette according to package directions. Reserve 1/4 cup pasta liquid before draining well. Add the pasta to the skillet. Add the Parmigiano=Reggiano cheese, chopped parsley, and butter. Cook over medium-low heat, stirring frequently until the sauce is thick and creamy, about 1-2 minutes. If too dry, add a little of the reserved pasta water until the consistency desired.
Serve right away with some crusty bread and Enjoy!
Note: You can add vegetables of your choice to make this a one-pan meal.
With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!
3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
1 rounded tsp Hunt’s tomato paste with garlic & basil
1 leek, chopped (both white & green parts)
2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
2 cups large celery stalks, large dice (about 3-4 ribs)
2 cups large carrots, large dice (about 5-6 peeled carrots)
8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tsp dried rosemary
2 large bay leaves
1 tsp garlic powder
2 tsp Kosher salt
1/2 tsp black pepper
pinch red pepper flakes
3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
4 cups chicken broth
4 cups beef broth
1 small piece of rind from a block of Parmigiano-Reggiano cheese
3 ounces Ditalini pasta (any small pasta may be substituted.)
Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)
In a large stockpot or Dutch oven, add the EVOO. When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
Add the tomato paste and stir well.
Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
While the soup is simmering, prepare the ditalini pasta following package directions.
Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!
Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.
To make this soup gluten-free, use GF broth & GF pasta.
Fresh asparagus marinated in olive oil & garlic are combined for some heavenly flavors on this light side dish. Top it with crumbled blue cheese (our husbands favorite, Boursin garlic & herb (Barbara's favorite) feta or Parmesan. Whatever cheese you choose, you will love these asparagus! 😋
ice water in a large bowl (have ready while asparagus are cooking)
Bring 6 cups of water to a boil in a large saucepan. Add the asparagus & cook uncovered for 2 minutes. Immediately remove asparagus & put them into a bowl of ice water. Drain well & pat dry with paper towel.
In a large plastic resealable bag, combine oil, vinegar, garlic, green onions, salt & pepper. Add asparagus; seal the bag and turn several times to coat well. Refrigerate a minimum of 1 hour.
After an hour, remove from refrigerator and drain asparagus. (Discard remainder of marinade if not using for salad dressing or a rice dish)
Place the asparagus on a serving platter and sprinkle with your favorite cheese.
Note: Left over marinade can be used to season rice or as a salad dressing. It’s really good and why waste all those great flavors!
Growing up in our Catholic Italian home, our family honored the tradition of not eating meat on Friday's. Most Friday's we ate fish but at least twice a month we ate the Escarole & Beans. Mom would cook this escarole (pronounced Scadahl) dish the same way her mother, Grandma Florence, did during the depression era. Grandma had 7 children to feed and this meal was inexpensive, healthy, full of protein and delicious.
3 large heads of escarole
3 15-ounce cans Progresso cannellini beans
3½ quarts chicken broth
11 cloves of garlic, peeled & smashed and whole
1 tsp salt (omit if salt sensitive)
1/4 cup EVOO
dash of pepper to taste
grated Pecorino Romano for topping
Fill an 8-quart pot halfway up with chicken broth, add 3 smashed garlic cloves and bring to a boil.
Add escarole to boiling broth and boil for approximately 40 minutes or until the escarole and broth have reduced by 2/3 and the green color changes to more of an olive green.
Heat EVOO in a large saucepan and saute 8 cloves of smashed garlic until they just start to turn yellow. Do not burn.
Add cannellini beans to garlic and oil. Bring to a boil, then cover and lower heat to simmer on low for 30 minutes. Stir occasionally. When done shut heat and keep covered.
Once escarole and broth are reduced by 2/3 pour the cannellini beans into the escarole pot and mix well.
Place a lengthwise slice of day-old Italian bread in a pasta bowl. Pour a few ladles of escarole & beans with the liquid over the bread, letting the liquid soak into the bread.
Top with grated Pecorino Romano cheese and serve.
Note: Our husbands both liked adding sliced Italian Sweet Sausage, as they are true carnivores!
Don't know what to do with those leftover veggies? Why not turn them into a delicious side or appetizer that is sure to please kids & adults! We often have leftover broccoli or zucchini as it's our husband's favorite vegetables. We were inspired to make these patties as a result of all the leftover breadcrumbs & egg while making breaded chicken cutlets. Our Mom taught us to not waste so she would mix these leftover ingredients together and form patties to fry with the chicken cutlets. As kids we loved them more than the chicken cutlets! 😋
12-ounces chopped broccoli florets, cooked
1¼ cup Italian style breadcrumbs (we used Progresso, not gluten-free)
3 large eggs, lightly beaten
1/3 cup grated Pecorino Romano cheese
3/4 shredded sharp cheddar cheese
1/2 medium onion, finely chopped
3 cloves garlic
1/2 tsp dried oregano
1/4 cup chopped fresh parsley
1/8 tsp salt (omit if salt sensitive)
dash of pepper to taste
Cooking Spray to coat baking sheet
1 3½” lid (we used the lid from a 16-ounce Argo cornstarch container. Any size lid of your preference will work but the Argo lid was the perfect width & thickness of our patties)
In a large bowl combine beaten eggs, Pecorino Romano cheese, cheddar cheese, oregano, cooked chopped broccoli, onions, garlic, salt & pepper, mixing well. Add the breadcrumbs mix together with a fork then mix by hand as you would making meatballs or meatloaf. Must be a thick, pasty texture.
Preheat oven to 400ºF and spray baking pan with cooking spray.
Place the plastic wrap over the lid, overhanging 3-inches in all directions. Fill with mixture slightly mounded, press down with your fingers, flip the patties over onto the prepared baking sheet and repeat with remaining mixture.
Bake in preheated oven for 12-15 minutes or until bottom is golden brown.
Flip patties and continue baking another 7-10 minutes.
Remove from oven let stand for 10 minutes. Serve warm or room temperature.
Can be dipped into your favorite dipping sauce i.e. ranch dressing, blue cheese, or tzatziki sauce.
Note: This is a great way to make use of any leftover vegetables and makes a great grab-n-go snack.