Proud Italian Cook

TUNA, JAZZED UP!!!!

February 7, 2008 by Marie 14 Comments

Yes, I know, it’s tuna in a can, but I happen to like it! I always seem to throw some in my shopping cart each time I’m at the store, not realizing I already have about 8 cans just sitting in my pantry, along with some great tasting canned salmon I usually keep around.

The weather has been really lousy here in Chicago, cold, windy, icy, and lots of snow! Not fun to drive in, to say the least! So whenever I’m homebound, and by myself, I like to have tuna for lunch. The above salad was made with the Genova tuna, along with some good olives, hard boiled eggs, capers, red boiled potatoes that I had left over, along with some asparagus, and a white bean salad I put together in 5 min. I added some artichoke bottoms and cut up a few tomatoes I had laying around, and topped it all off with a balsamic vinagrette. This is also great for a light and fast dinner.

This next tuna salad here, I created after my love of Whole Foods Mediterranean tuna salad. I usually buy a small container when I’m in there, it is sooo addicting, you must try it, if you’re lucky enough to have a Whole Foods near you. It’s pretty pricey at about 8.99 lb. but they are happy to share their recipe on line. Although I might have left a few things out, it’s basicly Albacore tuna with chopped red onion, red pepper chopped, slice Kalamata olives, and artichoke hearts, I used frozen that were defrosted and squeezed out. Mix that all up with mayo, light or regular, salt and pepper. If you like all those flavors together, trust me, you will love this!!!

It’s great in a pita, or just on a plate like I have above. I hope you give it a try!!

Buon Appetito!

GRILLED PESTO SHRIMP WITH ROASTED TOMATO SPAGHETTI

February 3, 2008 by Marie 26 Comments

I love pesto! or for that fact, anything with basil, so it’s no wonder that I always keep a jar of it stocked in my pantry,or in my freezer when I make it homemade. I think it enhances a lot of dishes and it’s a way to add a lot of flavor. Pesto is exceptionally good when brushed on shrimp, and oh so easy to prepare!

I decided to grill my shrimp inside because A, it’s too cold outside!!, and B, I wanted a good excuse to use my new Le Creuset grill pan!! I love the size of it, not too big, and not too small, fits perfectly on one burner, and great for grilling shrimp. But of course any indoor grill pan will do.

Another thing I always have in my house, are those sweet little Campari tomatoes, I always have a bowl of them sitting on my counter. To make this sauce, I just slit the top and bottom of each tomato, put them on a cookie sheet with olive oil, crushed garlic, salt and pepper. Roast them at 400 Degrees till they pop open a little, and the juices start to run. Pour everything over some hot pasta, oil and all,, and mix in some fresh basil!

If you don’t feel like having pasta, the shrimp certainly stands alone by itself, I usually marinate them for about an hour in a ziplock bag with just some crushed garlic, a little olive oil, salt and pepper. When they’re on the grill, then I brush them all over with the pesto.

BUON APPETITO!!

26 Comments Filed Under: Seafood Tagged: inside grilling, le creuset grill pan, Pesto, roasted tomatoes, shrimp

PETTO DI POLLO!!! (CHICKEN BREAST)

January 30, 2008 by Marie 22 Comments

CHICKEN WITH GORGONZOLA AND TOASTED WALNUTS

Gorgonzola is one of those cheese’s that you either like, or you don’t like, you know,it’s a blue cheese thing! it has a little bite to it, along with a very rich and creamy taste.Well I happen to love Gorgonzola, and if your like me, you’ll love this recipe.
Lightly dust chicken in flour, salt &Pepper,and saute in some butter and olive oil till golden. Remove chicken. Add a couple of shallots and deglaze with 1/2 cup of white wine. Return chicken to the pan on low heat turning them once or twice. Place Gorgonzola on top, cover till melted. Sprinkle with toasted walnuts. A simple concept, that gives you a delicious result!! Adapted from 1,000 Italian Recipes

CHICKEN PARMESAN
Sometimes Chicken Parm tends to be heavy with all that breading and frying, this is a much lighter version,that I saw Giada do, it’s a fresh approach with mega flavor!! The key element to this dish is brushing the chicken with a fresh herb oil, yes, make your own, chop up some fresh herbs and place them in a small bowl with some extra virgin olive oil. I used rosemary,thyme, and parsley but you can use whatever you like. Make sure you have a homemade sauce with good tomatoes, I always use San Marzzano, the flavor is fantastic with no bitterness. Squish your tomatoes in some olive oil and garlic, and add some fresh basil thats it!Simple!
Brush both sides of the chicken with the herb oil and saute in pan, till almost cooked. Place fresh mozzarella on top along with sauce and place in oven till melted and cooked through.Top with shaved parm. I’m sure you will love this if you give it a try!

CHICKEN CUTLETS
Again, this is a little lighter version I like to make when I’m trying to watch the carbs! There are no bread crumbs in this, just chicken lightly dipped in egg and then into Romano, parm or a mixture of both, some fresh chopped parsley, and a little lemon peel, salt & pepper.Saute in olive oil till crispy. Believe me you won’t miss the breadcrumbs!!