Italian Spinach Parmesan Chicken or Is it Chicken Florentine?

It’s close, but I think it’s a bit more thick then the creamy Florentine also we are adding mushrooms. I’m going to make a Parmesan roux with some Italian seasoning and minced garlic. We are serving 4, so I need 4 chicken breasts seasoned with salt and pepper and cooked in a large skillet with 1 tablespoon olive oil. Check the temperature prior to setting aside to insure the internal temperature reaches 165F. 

In the same skillet add a tablespoon of olive oil when heated add 8oz sliced brown mushrooms, sauté for 3-4 minutes.

Roux ingredients:

1 1/2 tablespoon butter 

1 1/2 tablespoon flour 

1 tablespoon minced garlic 

2 tablespoons Italian seasoning 

1 1/2 cups half & half

1/2 cup shredded Parmesan cheese 

Roux directions:

In a large saucepan add in your butter when melted whisk in the flour. Once combined gradually add in the half & half whisking as you go to get rid of any lumps. Add in your Italian seasoning, garlic and cheese and whisk until cheese melts. If too thick add in extra half & half. 

Pour the roux over the mushrooms and add in the spinach. Stir until the spinach wilts. Return the chicken to the pan and pour some of the mixture over the chicken cook until heated through. 

Penne Chicken Florentine My Way

 Basically Chicken Florentine is chicken in a cream sauce with some cheese and spinach. I added some ingredients to mine as you can see in the picture there’s a big mushroom on top. I did cheat and didn’t make my own cream sauce I used a jar of  

Bertolli Creamy Basil Alfredo Sauce with Aged Parmesan Cheese, Made with Fresh Cream and Real Butter

that I found at Meijer. 

With this recipe I had 2 skillets and one large sauce pan pretty much going simultaneously. I started with the 3 chicken breasts I found on sale at Meijer for 1/2 price (4.26) because they were close to sell by date. And they were delicious. 

Cooks Venture Pasture Raised Heirloom Boneless Skinless Chicken Breast Fillets

I added a tablespoon of olive oil to the larger skillet, salt and peppered the breasts and cooked them to the internal temperature of 165f. In the other skillet I added a tablespoon and a half of ghee (or a tablespoon of olive oil and a 1/2 tablespoon of butter) and cooked up some sliced brown mushrooms. Now I cooked the entire package and you only needed a third of the 8 oz package. But it’s up to you how many mushrooms you want…make this your way.

In a 3 quart sauce pan add water and salt when boils cook a 1/2 pkg or 8 oz. of penne pasta for 15 minutes. 

When the chicken was done I removed it onto a paper plate lined with a paper towel to absorb any oil. Same skillet add the 1/2-3/4th jar of Alfredo sauce (wish I used more and I will add some to my leftovers), 1/2 jar of chopped Sun-dried tomatoes and a good two handfuls of spinach. Here I go again, I had spinach in a spinach and spring salad mix and I just used that. Just as good. Cook until greens wilt, about 5 to 10 minutes. Add the chicken, mushrooms, drain and add the penne pasta and top with some dried basil flakes. Add salt and pepper, if needed. Cook until heated through, about 5-8 minutes and serve. Buon appetito!

Remember: 1 breast per person per serving. More breasts and pasta, you’ll need more sauce, sun-dried tomatoes, mushrooms and greens. This recipe took me about an hour. 

The Best Italian Baked Chicken Ever

 Have you ever wanted to cook the same baked chicken over and over, because it’s just so good?! This is mine and I bet it will be your next best baked chicken. It doesn’t matter if you use breasts or thighs each are delicious. First and foremost please defrost your chicken and marinate it in Italian dressing over night. I just made sure it was submersed in a combination of vinegar, oil and Italian seasonings. Cover bowl and refrigerate 8-12 hours. Remember that 1 breast vs 2 thighs per person. Prep time 15 minutes. Cooking time 45 minutes in a 375 degree preheated oven. Servings: 2-4

In a 12x9 ovenproof baking dish coat with a nonstick spray. Place the chicken in the baking dish. That size baking dish would hold 4 breasts or thighs nicely. 

Topping Ingredients: 

1/2 cup mayonnaise 

1/2 cup plain whole milk yogurt 

1/2 tablespoon garlic powder 

1 cup fontina cheese grated, divided 

1/2 tablespoon Italian seasoning 

Salt and pepper, to taste

Mix all of the ingredients together with just half of the cheese. Poor over the chicken, then top with the remaining cheese and a tablespoon of Italian bread crumbs on each piece of chicken. Bake for 45 minutes in your 375 degree preheated oven and Enjoy! 

PS: Why Fontina cheese? You can substitute with provolone, Parmesan or mozzarella or a combination of these. Fontina is made from Italian cow’s milk..try it you’ll like it.

Italian Cream Cheese Cake

For the love of cake, this Italian Cream Cheese Cake is moist and flavorful because it’s made with buttermilk. For coconut lovers you can add this ingredient, but I’m leaving it as an option. If using, the rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special.

This vintage cake dubbed "Italian Cream Cake" is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes often call for all shortening in the batter. However, this recipe is splitting the required shortening in half with the other half using real butter.  

 While it does take several steps to create this cake it's a labor of love well worth the effort when you see the delight on the faces of your family and friends. Serves 16 Total Time 1 hour

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1-1/2 cups sweetened shredded coconut, optional 
• 1 cup chopped pecans
• CREAM CHEESE FROSTING:
• 11 ounces cream cheese, softened
• 3/4 cup butter, softened
• 6 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 3/4 cup chopped pecans

Directions: 

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
• In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans.
• Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Tuscan Salmon

Serve this creamy, garlic Tuscan Salmon over a bed of rice, pasta, or your favorite steamed veggies! This recipe is equal parts simple and flavorful—the best combination. Serves 3 Total Time 30 minutes 

Ingredients: 

3 salmon fillets 

2 teaspoons olive oil 

2 tablespoons butter 

5 cloves garlic, finely diced 

1 small yellow onion, diced 

1/3 cup vegetable broth 

5ounces jarred sun-dried tomato in oil, drained or fresh grape tomatoes 

1 3/4 cups heavy cream 

Salt and pepper, to taste 

3 cups baby spinach leaves 

1/2 cup grated Parmesan 

1 tablespoon fresh parsley, chopped 

Directions:

Heat the oil in a large skillet over medium-high heat. Season the salmon filets on both sides with salt and pepper, and sear in the hot pan, flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once salmon filets are cooked, remove them from the pan and set them aside.

In the same pan, melt the butter in the remaining cooking juices. Add in the garlic and fry until fragrant (about one minute). Add onion and stir fry until translucent. Add the sun-dried tomatoes and fry for 1-2 minutes so they release their flavors. Finally, pour in the vegetable broth, and allow the sauce to reduce down slightly. 

Reduce heat to low, add the heavy cream, and bring to a gentle simmer while stirring occasionally. Season the cream sauce with salt and pepper to your taste.

Add in the baby spinach and allow to wilt in the sauce, and add in the parmesan cheese. Allow cream sauce to simmer for another minute until cheese melts through. Add the grilled salmon filets back into the pan; sprinkle with the parsley, and spoon the sauce over each filet.

 

Cheese Tortellini with Tomatoes and Mushrooms

Cheese Tortellini with Tomatoes and Mushrooms is a quick meal you can make anytime during the week. This is a meatless meal, but you can add sausage, if you prefer. Serve with a salad, rolls and a glass of your favorite beverage. You will be making extra sauce you can freeze and use at a later date. Serves 4 Total Time: 20 minutes 

Ingredients:

19oz package of cheese tortellini, cooked according to the package instructions 

Sauce:

2 tablespoons olive oil 

1/2 red onion, diced

2 garlic cloves, smashed 

8-10 large brown mushrooms, sliced

2 tablespoons tomato paste

1 can tomato sauce 

1 large can tomatoes 

1 tablespoon each basil, parsley and Italian seasoning 

Salt and pepper, to taste 

Directions: 

In a large saucepan on med/high heat add the olive oil, when hot add the onions until softened then add the garlic and cook until fragrant about 1-2 minutes. Stir in the mushrooms and cook until browned. Add in the tomato paste, tomato sauce and the tomatoes. If you are using whole tomatoes cut them in quarters using a knife. Stir and reduce heat to low let simmer for 10 minutes. 

In a large bowl add your cooked tortellini and then pour on enough sauce to cover (about half). Stir to combine. Taste to see if any seasoning is needed. Serve. Freeze remaining sauce. 

Instant Pot Pepper Soup with Italian Sausage

I went to Sam’s Club and bought some peppers, but it’s not just some, it’s...what are we going to do with all these peppers???  It’s my favorite time of year to make soups, especially in my Instant Pot. I love a good pepper soup made with Italian sausage, onions, rice and seasonings. All you need is a side salad and some Italian crusty bread....don’t forget the wine. Serves 4 Total Time 15 minutes + time to come to pressure. 

Ingredients:

1 lb Italian sausage
1 teaspoon each garlic powder, onion powder and Italian seasoning 
1/4 teaspoon red pepper flakes, optional 
Salt and pepper, to taste 
3 bell peppers, seeded and diced
1 15oz can tomato sauce
5 cups vegetable or beef broth 
3/4 cup long grain white or jasmine rice 

Directions:

Turn on your Instant Pot to sauté add the sausage and seasonings, salt and pepper, to taste. Cook until sausage has browned. Turn off sauté setting. Add in the broth and scrape any brown bits off the bottom (that’s the good stuff). Add in remaining ingredients, stir to combine. Cover, close steam valve and cook on high pressure for 10 minutes. Let sit 5 minutes before releasing steam. Open lid carefully. Serve immediately.