Welcome to Diane's Blog - Canning and Cooking at Home
One of my favorite dishes! Easier to make then you'd think. With the aide of a 'make shift' pastry bag (just fill a gallon bag with the filling, twist at the top and force filling to one lower corner, snip off lower corner and use just like a pastry bag!) Serve with a nice side salad and you have a full meal... ~Enjoy! Diane
Four Cheese Stuffed Shells
1/2 Box Barilla Jumbo Shells
1 24 oz jar of your favorite Marinara Sauce
1 1/3 Cup Ricotta cheese
8 oz Mascarpone cheese
1 Cup Parmigiana Reggiano cheese, shredded & divided
1 8 oz package Mozzarella cheese, shredded & divided
4 Tbs fresh parsley, chopped
salt & black pepper to taste
2 Tbs Water
1. Preheat oven to 400°F
2. Cook Jumbo shells in boiling water 9 minutes, Drain and cool on a sheet pan or large plate, . Set aside.
3. Mix together ricotta, mascarpone, half of the Parmigiano Reggiano, half the mozzarella, parsley, salt & pepper. Fill the cooled shells.
4. Grease a 9x13 inch baking dish; add half the sauce and water. Arrange the shells (opening up), cover with remaining sauce and cheeses.
5. Bake covered in the oven at 400° for 30 minutes. (if preferred ~ Uncover for final 5 minutes and turn broiler on medium until cheese is golden and melted.)
*note: I had 2 cups of cooked Italian meat filling from making a previous recipe so, I scattered that meat on top of shells before adding cheese. You can use a marinara with meat if preferred as well...
I had to give these a try. Since making my Schmidt Bierock's which we love, I thought maybe an 'Italian flavored' filling would work too - think of it - like a small, round calzone. These did turn out great! It's the same procedure for Bierock's just, a different filling. ~Enjoy! Diane
Italian Stuffed Burgers
1 large onion, chopped
1/2 Tbs olive oil
1 lb mild Italian sausage, ground
1 lb ground beef
2 cloves garlic, minced
1 tsp fennel seed
1 tsp oregano
pinch of sea salt
1/8 tsp pepper
1 small can tomato paste
Herbed Butter, melted *for brushing rolls after baking:
8 ozs unsalted butter, melted
2 tsp fresh parsley (chopped)
2 tsp fresh oregano (chopped)
1 tsp fresh basil (chopped)
1 garlic cloves (finely minced)
1 tsp onion powder
1/4 tsp ground black pepper
(mix all together and keep warm for brushing onto rolls)
36 frozen dinner rolls
(I use Rhodes Dinner rolls)
((Start by having your dough defrosting)) the rolls take 3-5 hours to defrost. I make my filling one hour prior to dough being ready. I spray a cookie-sheet with non-stick spray and layout my frozen rolls, then spray cling wrap too and lay over the tops of the buns so they don't dry out and harden. (((your packaging should also explain this))
**When making the filling - it should be fully cooked and cooled before filling dough and baking***
Place olive oil in a large pot, add in diced onion - sweat onions for approx 5 mins, add in ground beef & ground sausage and cook until well browned (approx 15 minutes.) Drain off any fat.
Add the garlic, and a pinch of salt, fennel, oregano and pepper. Mix well into meat mixture/filling, and add in tomato paste, set to low, simmer 5 minutes.
Taste for any final seasonings (usually a little more salt & pepper) and set pot aside for mixture to cool down while dough finishes rising/defrosting.
Preheat oven to 365.
To fill dough, take one roll in hand, and spread out edges using your fingers (think of swirling pizza dough) lay the circle over your hand and place 1/4 cup of mix/filling into center of dough. Draw two opposite ends towards each other and pinch together (should look like a little taco) then pull up the remaining two open ends towards the center to create a ball and pinch all the dough seems together, lay upside down on a parchment paper lined cookie sheet. These do expand while baking so, give them some space to grow on the cookie sheet.
Bake for 20 minutes at 365 *or until golden brown. Remove from oven, brush with melted Italian Herbed melted butter and serve warm. These are easily reheated from freezer as well!!
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Wanting a quick flat bread to go with our Italian Dinner, I turned to focaccia bread. This super easy recipe based off of King Arthur Flours basic recipe can be altered to suit your own tastes. Use different seasonings, different toppings! heck, you can even turn it into a pizza; so versatile and super EASY. I love that you can use the regular paddle attachment and have the dough ready for rise in under 5 mins from start to mixer. My one suggestion is brushing with melted butter when its fresh from the oven if you are serving to a whole crowd for quick consumption. I think a vegetable garden seasoning with cheddar cheese sounds great too. so many combinations to be made! Enjoy ~Diane.
Rosemary, Italian Focaccia Bread
2 tablespoons olive oil (to drizzle onto pan or cookie sheet)
1 1/2 cups warm water
3 tablespoons olive oil (for the dough)
1 1/4 teaspoons salt
3 1/2 cups unbleached all-purpose flour
1 tablespoon instant yeast
3 teaspoons italian seasoning
1/4 cup romano/parm mix shredded hard cheese
1 Tbs fresh minced rosemary, plus leaves for topping.
6-8 slices of sun dried tomato in oil *optional
1) Lightly grease a 9" x 13" pan, or cookie sheet by drizzling 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients, and beat at high speed with regular paddle attachment, with an electric mixer for 60 seconds.
3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. I set in my oven that was heated to 170 and then turned off...I remove 5 mins before baking so I can preheat my oven.
4) While the dough is rising last 5 mins., preheat the oven to 375°F.
5) Gently poke the dough all over with your index finger.
6) Drizzle it lightly with olive oil and brush around top, and sprinkle extra seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread until it's golden brown, 25 to 30 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Recipe Adapted from: King Arthur Flour, No Fuss Focaccia
Photo by: Diane Baker for Canning and Cooking at Home
What can I say, I love my spaghetti. It's even better with a nice meatball. I love mixing the veal and pork as it give it a nice flavor. I sometimes blend: pork, veal and ground beef (depends on what I have on hand) I also like baking them instead of pan frying in oil. Baking give them a nice little 'crusty' coating on the outside and tender on the inside. Enjoy! Diane
Italian Meatballs with Spaghetti
2 slices white sandwich bread, stale
1/3 cup cold milk
3/4 pound ground pork
1/2 pound ground veal
1/2 cup plus 2 tablespoons grated Parmesan
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Pepper to taste
3/4 pound of cooked pasta, your choice.
Pulse bread into crumbs in a food processor. In a small bowl toss the bread crumbs with milk mix with fork a bit.
In a large bowl, combine the bread crumbs, pork, veal, Parmesan, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 12 slightly larger than golf ball-sized balls.
Refrigerate for at least 4 hours or up to 24 hours.
Cover a cookie sheet with foil, lay out meatballs on foil and bake at 375 for approx 25-30 mins (turning halfway thru cook time) When done - add to sauce or serve on the side.
Prepare your choice of pasta.
Diane's Texas SuperSweet 100 Tomato Sauce
2 1/2 Pounds Super Sweet 100 Tomatoes
1 6 oz can tomato paste
1 Large onion, chopped
2 Tbs dried oregano
3 Tbs Fresh Basil
1 Tbs minced garlic
2 Bay Leaves
Salt to taste
1/2 Cup Lemon Juice
Pulse tomatoes in Cuisenart, I do not peel tomatoes. they are so small and sweet, I don't mind some seeds either... Transfer to large saucepan, add remaining ingredients and bring to medium heat, then lower to simmer, low for 1 hour, stirring occasionally. Remove Bay leaves when done. Store in fridge until ready to use (cannot be water bath canned unless you add at least 1/2 Cup lemon juice, it does not alter the taste.) Can be used for pizza sauce, pasta sauce, sub topping and any dish that needs a great tomato topping!
*Note: If you like adding other veggies to your sauce, chop and add along with everything in sauce pan - this will also probably push the final product to over a complete quart - I did not add any extra veggies.
*Add a bit more tomato paste to thicken sauce or add a slurry of cornstarch and water (I didn't need to do this)
*Stores in refrigerator 1-2 weeks
Meatball Recipe: adapted from FoodNetwork
Sauce Recipe & Photos by: Diane Baker for Canning and Cooking at Home
Want a super tasty dinner that is quick to make? Italian spices and taste mixed with cheese and chicken...yum! You have to try this dish...it all just works together to make a super tasty dinner. I served mine with a side salad and some fresh garlic bread to make the meal complete. Enjoy ~ Diane.
Easy Chicken Provolone
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and ground black pepper
8-10 3 oz. chicken cutlets
3 cups tomato marinara/sauce *your choice
8 slices of provolone cheese
Preheat oven to 450.
Heat the oil in large pan, add chicken cutlets (I used boneless, skinless, fat removed, thighs.) place herbs in a small bowl to blend (sprinkle over chicken as it cooks - both sides) Season with salt and pepper. Cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Place a spoonful of the marinara sauce (I used my own fresh canned tomato sauce) in bottom of baking dish and place cutlets over sauce, lay slices of provolone on-top of chicken and sprinkle tomato sauce over and around the cutlets. Bake until the cheese melts and the chicken is cooked through, about 20 minutes.
Recipe Partially Adapted from: Giada/FoodNetwork
Photos by: Diane Baker for Canning and Cooking at Home
#easydinner #chicken #provolone
~ To print or save any recipe - click on the Recipe Title/Heading, let load and then hit the button below ~
Diane Baker: Owner & Creator of Canning and Cooking at Home