Penne with Italian Chicken Sausage and Fennel [RECIPE]

 

Penne with Italian Chicken Sausage and Fennel

Your guests will want to lick their plates clean when you serve up Penne with Italian Chicken Sausage and Fennel. (Photo by Jathan Fink, Jadeworks Entertainment)

Serve this recipe if you want to impress your guests. It is fairly simple to make, stretches to feed a crowd, and will have your friends and family raving for days. From the moment I put this recipe together for the first time, I knew it was going to be a keeper. The fragrant aroma alone is enough to make mouths water. And that first bite… heaven! Serve it up with crusty Italian bread, seasoned olive oil (I like to blend Italian seasoning, salt, and pepper to make a simple dipping sauce), a large tossed salad and your favorite bottle of wine and you have a meal fit for a fine Italian restaurant or a house full of really hungry friends. My guests love this one so much I’ve had to add it to my repertoire, and my guess is you will too. Enjoy! Read more of this post

Turkey Bolognese [RECIPE]

Turkey Bolognese

Riffing on a traditional bolognese sauce, we use turkey here instead of beef or lamb.
(Photo by Jathan Fink, Jadeworks Entertainment)

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well. Read more of this post

Barley Soup with Italian Meatballs and Kale

Barley Soup with Italian Meatballs and Kale

Hearty and delicious, our Barley Soup with Italian Meatballs and Kale makes for the perfect weeknight dinner.
(Photo by Jathan Fink, Jadeworks Entertainment)

When I lived in New York City in the early 90s, I got an awful case of the flu that just wouldn’t go away. My friend Veeda brought me barley soup to help me get better, and I loved how hearty and delicious it was! But you don’t have to be sick to crave this soup. In fact, now that temperatures are dropping, this is the perfect season to make it! In this version, I kicked the recipe up a notch by adding Italian meatballs and fresh kale. Serve with salad and fresh, warm bread and it quickly becomes the perfect weeknight dinner. Enjoy! Read more of this post

Chicken Tortellini Soup

Chicken Tortellini Soup

Our Chicken Tortellini Soup makes for a delicious and comforting meal on a cool autumn day.
(Photo by Jathan Fink, Jadeworks Entertainment)

With the arrival of autumn and cooler temperatures, soup is the natural food of choice in our kitchen. We love it because we can eat off one big pot all week, or serve it up to guests for a wonderful Sunday afternoon supper. This week we craved the hearty goodness and delicious Italian flavors of this yummy Chicken Tortellini Soup. Serve it alongside a tossed salad and warm Italian bread with an olive oil dipping sauce for a complete meal.  Read more of this post

Italian Scramble

Italian Scramble

Infused with salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, our Italian Scramble elevates simple scrambled eggs to a whole new level of deliciousness.

One of the best things about having a day off from work is that we have time to enjoy a leisurely breakfast as a family. Time spent together, whether reading the paper or chatting about the events in our lives, is always made more pleasurable by dishing up something a little extra special to eat. Our Italian Scramble fits the bill, elevating simple scrambled eggs to a whole new level with bright, savory flavors that make our taste buds dance with joy. Infused with bits of salty prosciutto, sautéed vegetables and served with a sprinkling of fresh Parmesan cheese, this dish is also a great addition to a brunch with friends. Serve with homemade Buttermilk Biscuits and fresh jam (our Pineapple Jam is shown here) to round out the meal.

PREP: 5 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red onion, diced
  • 2 cloves garlic, minced
  • 12 eggs
  • 3 tablespoons milk
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 slices prosciutto, diced
  • Parmesan cheese

DIRECTIONS

  1. Heat a stainless-steel pan over medium-high heat, add oil. When oil shimmers, add onion and sauté until translucent, about 3 minutes, stirring occasionally. Add garlic, sauté for an additional 30 seconds. Be careful not to burn the garlic, as it should not cook until golden. Reduce heat to low and remove pan from heat.
  2. In a large bowl, whisk together eggs, milk and pepper until light and frothy. Set aside.
  3. Place pan over low heat, add butter and swirl until melted. Pour egg mixture into the pan, and stir gently to mix vegetables. When eggs begin to congeal on bottom of pan, sprinkle prosciutto over top. Using a heat-resistant rubber spatula, slowly drag eggs toward center of pan until eggs cook through and all liquid is gone, about 5 minutes.
  4. Serve eggs immediately. Sprinkle grated Parmesan cheese on top, as desired.

TIPS: For variety, add fresh rosemary and thyme to egg mixture when prosciutto is added. For a slightly stronger flavor, sprinkle grated Pecorino Romano cheese over instead of Parmesan.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.