Proud Italian Cook

Chicken Parmesan Meatloaf

October 31, 2012 by Marie 24 Comments

I have to admit it was the name of this dish that first intrigued me! Sure I like chicken parmesan, so why wouldn’t I like it in a meatloaf form? I was convinced to try this after my sister-in-law from Florida gave it rave reviews recently while we were talking on Facebook.
What’s not to like, it’s tender, moist and loaded with so much flavor! You could definitely pin this under,
comfort food!

I served it with roasted veggies tossed in my favorite balsamic glaze, a delicious weekday meal it was!

What makes this meatloaf taste so good is a healthy scoop of marinara sauce mixed right into the meat, then when it’s about 3/4 done, you spoon more marinara over the top and layer on fresh mozzarella, it’s a beautiful thing!

The husband loved it so much he wanted to eat the leftovers the very next day!

Ingredients

recipe adapted from Joelen

I used ground turkey and it was a little over a pound but you can also replace with ground chicken

2 finely chopped garlic cloves

1/2 chopped onion

2 eggs

panko crumbs, enough to just soak up the moisture

1/2 cup marinara sauce, homemade preferred, additional for top and to serve with.

3/4 cup of small cubed asiago cheese

a handful of grated romano cheese

fresh chopped basil and parsley

s&p, of course

Mix everything together and form into a loaf on a sprayed baking sheet. Bake at 375 for around 1 hour. Last 20 minutes spoon marinara over top and place fresh mozzarella slices over it. Garnish with fresh basil.

24 Comments Filed Under: Poultry Tagged: chicken meatloaf, comfort food, Mandarano balsamic glaze, meatloaf, parmesan, turkey meatloaf

Pumpkin Gnocchi

October 25, 2012 by Marie 19 Comments

Gnocchi, humble little Italian dumplings, that when made right, taste like soft and fluffy pillows of dough. Tis the season for pumpkins so I got inspired to make Pumpkin Gnocchi!I often make butternut squash gnocchi during the fall season and lately I’ve been making a huge pan as a pasta side for Thanksgiving, and let me tell you, everyone of them gets eaten up!

I made my pumpkin gnocchi exactly the way I make my butternut squash gnocchi, all I did was replace the pumpkin for the butternut squash, so feel free to interchange them.
Here’s a link to a class I taught on making them.

I bought a sweet little pumpkin from Trader Joe’s, the kind you can make a pie with, cut it in half, seeded it and roasted it until tender. After it cools down, scoop out the flesh. You’ll notice that the pumpkin flesh is a little stringy, but that’s ok, because it all gets whirled in a food processor.

The key to a nice dough is not to overwork it too much, you might have to add a little more flour as you go but in the end it should feel semi firm to the touch.

I just love the color, it’s truly the most perfect autumn meal! Every bite is flavored inside with freshly grated parmesan cheese, they’re so addicting!

They’re ridiculously easy to make, no skills required, they don’t have to be perfect looking, in fact all you need is just a little patience!

They take only a few minutes to cook and then they’re ready to be sauced!

Speaking of sauce I wanted to try something different other than the traditional brown butter and sage so I searched and found this sauce inspired by Chef Frank DeCarlo.Saute 2 shallots in 1/2 stick of butter** add 1 bunch of sage and cook until shallots are golden** deglaze with 1/2 cup of chicken stock** whisk in 1/4 cup of pumpkin/ butternut squash puree, and 1/2 cup of cream** finish by adding 1/4 cup of grated parmesan, then season with salt and pepper.**

Luscious!

Ingredients for Gnocchi

2 cups of pureed butternut/ pumpkin squash
½ cup Parmesan cheese
1 tsp. salt
Pepper to taste
2 eggs
2+ cups flour

Instructions

Preheat the oven to 375 degrees. Cut the squash in half. Remove the seeds, drizzle with olive oil, salt and pepper. Lay cut side down on parchment lined baking sheet. Roast the squash until soft—30 minutes or so.
Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
Mix the pureed squash with parmesan cheese, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
Once smooth, flour work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½ inch wide. Cut the strip into ¼ to ½ inch pieces.
Using a gnocchi board, a fork, the back of a grater or just as is to create ridges. Place each piece on the floured wax paper and repeat with the rest of the dough.
Bring a large pot of salted water to boil. Boil until all the gnocchi floats—about 5 minutes.
While gnocchi is cooking have your sauces ready so you can toss right in, if not you can freeze them single layer on a baking sheet, when frozen place into bags.

From humble dumpling to mouthwatering perfection!

19 Comments Filed Under: Fall, Fresh Pasta Tagged: butternut squash gnocchi, fall food, gnocchi making, pumpkin gnocchi

Individual Butternut Squash Lasagna with Infused Bechamel

October 17, 2012 by Marie 26 Comments

Here is yet another version of a butternut squash lasagna in mini form, individually portioned. Round slices of butternut squash are layered in with a creamy ricotta and shredded mozzarella mixture and topped off with a sage, garlic and parmesan infused bechamel.
You can serve this as a main course along with a pretty fall salad, or as a side to something like a pork roast, so good! I’ve done it both ways. This recipe uses no pasta at all and you won’t even miss it, I promise!
I can’t explain how good this is, you’re going to have to try it for yourself!

To make this, look for a butternut squash that is pretty much the same width from top to bottom as in my photo, my slices were about 4 inches round. If you can’t find one like that, get one with a long neck and then cut the slices about 1/4 inch thick.
Then just peel the squash, slice, and roast the slices on a baking sheet drizzled with olive oil, salt and pepper at 400 F until tender when pierced with a knife.

Mix up a pound of ricotta ( depending on how many squash slices you get, you’ll probably have some left over ) with 1/3 cup of grated parmesan or romano cheese, a good handful of chopped fresh spinach, kale or parsley and about a cup of shredded mozzarella along with 1 egg, salt and pepper. This will be spread in between your layers.
I like using 3 slices of squash per mini lasagna using maybe a tablespoon or so of the cheese mixture in between the layers.

For the bechamel sauce, melt 5 tablespoons of butter, whisk in 5 tablespoons of flour, cook until it bubbles a little then add 3-1/2 cups of milk, 1 1/2 cloves of minced garlic, 4 sage leaves and a handful of grated parmesan, whisk until smooth and thickened.

Spoon a layer of the bechamel on the bottom of your casserole dish first, then place your first slice down, a dollop of the cheese mixture, another slice, more cheese on top then top it off with the last slice and spoon some bechamel over the top.