SPINACH DIP (KNORR RECIPE)

This dip may as well be my friend cause its at every party I have! Everyone loves it. Sometimes it seems like I blink my eyes and its gone. I try to make two batches if I'm having a big party. Trust me it will get eaten. The directions are right on the back on the packet but i listed them below anyway. I do not use the water chestnuts or green onions in mine. Feel free to add them if you like. I serve this in a scoped out bread bowl with wheat thins on the side.  

KNORR SPINACH DIP

-1 (10 oz.) pkg. frozen chopped spinach, thawed (I use Birds Eye)
-1 1/2 c. sour cream
-1 c. mayonnaise (I use Hellman's)
-1 (4 oz.) pkg. Knorr vegetable soup mix
-1 (8 oz.) can water chestnuts, finely chopped (I don't use this)
-3 green onions, finely chopped (I don't use this either)
-Loaf of pumpernickel or rye bread

-Wheat thins

DIRECTIONS:

1. Squeeze spinach until dry and add to a medium mixing bow. 
2. Stir in sour cream, soup mix, and mayo. Mix well and refrigerate from 2 hours to overnight. 
3. Serve in bread bowl with wheat thins on the side

CHICKEN PARMESAN

This recipe is great for entertaining a group of any size. Who doesn't like chicken parmesan? I like to serve this with a big plate of pasta. If you have some left overs- try warming the chicken and serving it between two toasted pieces of Italian bread. 

CHICKEN PARMESAN

-1 package thinly sliced chicken breast

-2 beaten eggs

-1/2 cup milk

- 1 cup seasoned bread crumbs*

-Olive oil

-Salt & Pepper

-1 cup freshly shredded mozzarella cheese

-Parmesan cheese

-about 2 cups tomato sauce:

http://aldentedivasrecipes.blogspot.com/2012/11/simple-tomato-sauce-1-can-29-oz-crushed.html

DIRECTIONS:

Pre heat the oven to 350 degrees

1. Rinse chicken breast, pat dry-set aside. In a shallow bowl-mix beaten eggs and milk. Season with salt and pepper. In a separate shallow bowl, add bread crumbs.
2. Dip each chicken breast in the egg wash then breadcrumbs. Repeat until all the chicken breasts are breaded.
3. In a medium skillet- heat oil over MED HIGH heat. Fry the chicken in batches. Sprinkle the chicken with salt and pepper. Drain on paper towels. 
4. Line the bottom of a baking dish with a little of the tomato sauce. Arrange chicken on top of the sauce. Sprinkle with Parmesan cheese and add more tomato sauce on top. Add the grated mozzarella cheese. Bake for 30 minutes-serve

*I use these bread crumbs

PENNE BOLOGNESE

By far one of the greatest sauces I have ever made. This is a hearty sauce that keeps you warm and full for hours. Great to make on a cold winter day. I suggest serving it with a "tube" like pasta to make sure the sauce really sticks to it. 

BOLOGNESE SAUCE

-1 lb ground beef

-1 medium carrot-chopped small

-1 celery stalk-chopped small

-1 mall onion-chopped small

-1 1/2 tbs chopped garlic

-2 cups good jarred tomato sauce

(you can always use your own or follow this recipe:)

-1/4 cup red wine

-olive oil

-Parmesan cheese

-Salt, pepper, Italian seasoning

-2 tbs cream (optional)

-lb penne pasta

DIRECTIONS:

1. In a large sauce pan heat oil over LOW and add garlic. Saute for 2 minutes.
2. Add carrot, onion and celery. Stir into garlic and oil. Add pinch of salt, pepper and Italian seasoning. Turn heat to MED LOW and cook until veggies are tender. About 7-10 minutes.
3. Add ground beef-top with a pinch of salt and pepper. As the beef cooks, break into small pieces with a wooden spoon. Cook until beef is cooked through-about 5 minutes.
4. Add the red wine. When the wine starts to bubble, turn down to LOW. Cook for 3 minutes.
5. Add the tomato sauce (and cream if using). Mix with beef/veggie mixture. Sprinkle with parm cheese.  Heat on stove top over LOW heat for 2 minutes. Turn heat down and simmer for 15 min. 
6. Cook penne as directed. Drain pasta and add it to bolognese sauce. Mix and serve!

MEATBALLS

Almost every Italian family in New Jersey has a secret to their meatballs. But mines the best, of course :) The secret is to sauté the garlic and onion in olive oil before adding it to the meat mixture. Doesn't sound like much, I know. But believe me it makes a big difference. I've made meatballs a million different ways and these are my favorite. Serve them over a big bowl of spaghetti!

MEATBALLS

-1 lb ground beef 

-Half small onion, minced

-2 tbs minced garlic

-1 1/4 cup seasoned bread crumbs

-1 beaten egg

-1/4 cup grated Parmesan cheese

-Salt & pepper

-Garlic powder & parsley

-Olive oil

-2-4 cups tomato sauce (whatever you like)

DIRECTIONS:

Preheat oven 350 degrees:

1. Sautee the onions and garlic in olive oil until they are soft. lightly salt and pepper them. Set a side and cool slightly.

2. Add-ground beef, bread crumbs, parm cheese, garlic and parsley to a bowl

3. In a small bowl- crack and beat egg. Add to beef mixture along with salt and pepper, onion and garlic.

4. Mix beef mixture until combined- don't over mix it. Roll into whatever size meatballs you like.

5. Add a big spoonful of sauce to the bottom of an oven safe baking dish. Add raw meatballs to baking dish. Pour remaining sauce over meatballs. Sprinkle with Parmesan cheese and bake for 45 minutes. Serve with some shredded basil or parsley on top

family dinner :)

Thanks for viewing!! Hope you enjoy them.

Also, a few things.... Instead of beef, you can do the veal, pork and beef combo. I just happen to prefer the beef.

Ok, what I have to say might shock you. If you don't have tomato sauce or don't have time to make it. U can use CANNED sauce. Its Ok! No Italian old ladies are going to come out and beat you with wooden spoons, promise! Just make sure you buy a good canned sauce. There is such a thing.



BAKED LEMON CHICKEN

This is kind of a Frankenstein recipe. Ive taken everything I love from various lemon chicken recipes and put them into this dish. The lemon is just enough and the chicken is so juicy. Its not necessarily the most glamorous looking dish ever made but it makes up for that in flavor.

BAKED LEMON CHICKEN

-4 Bone in chicken thighs (skin on)

-1 whole lemon

-1 tbs lemon zest

-2 tbs lemon juice

-2 tablespoons fresh minced garlic

-1/3 cup white wine

-1 tbs dry thyme

-1 tbs dry rosemary

-salt/pepper

-olive oil

DIRECTIONS:

DIRECTIONS:

preheat the oven to 425 degrees

1. Clean chicken, dry and set aside.

2. In a medium saucepan, heat oil over LOW heat and add garlic. Cook garlic for about 2 minutes. 

3. Add the lemon zest, lemon juice, white wine, thyme and rosemary. Bring to a boil and reduce the heat to a simmer. Add a small pinch of salt and pepper. Simmer for 3-5 minutes. 

4.Pour sauce into an oven safe dish. Add chicken-skin side up. Drizzle olive oil on the skin. Sprinkle with salt and pepper.

5. Cut half the lemon into thin rounds. Stuff lemon rounds in between chicken and arrange a few on top. Bake for 40 minutes.

6. Remove those lemon rounds covering the skin and broil for about 3-5 minutes or until the skin is crispy. Remove the chicken from the baking dish and serve. 

Thanks for viewing! For more recipes & food ideas follow Al Dente Diva on instagram

EGGPLANT PARMESAN

This is a great eggplant parmesan recipe. To me its even better the next day. I usually serve it with a side of pasta.

EGGPLANT PARMESAN

-2 Med size eggplants peeled and sliced thin

-1 1/4 cup seasoned bread crumbs*

-1/2 cup flour

-1 cup grated mozzarella cheese

-Grated Parmesan Cheese

-Salt
-Olive oil

-2 cups jarred GOOD tomato sauce- or

use your own or click the link below for an easy recipe

http://aldentedivasrecipes.blogspot.com/2012/11/simple-tomato-sauce-1-can-29-oz-crushed.html

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Pre heat the oven to 350 degrees

1. In a large colander line with eggplant slices-sprinkle with salt-layer and salt between each layer. Top with paper towels and something heavy to weigh it down (like a can of soup). Drain for about an hour. 
2. Brush off the remaining salt from the eggplant. Lay the eggplant on paper towels and drain of remaining water.
3. In a bowl, combine breadcrumbs and flour. In another bowl combine egg and milk.
4. In a med size skillet-heat oil over MED HIGH.
5. Dredge eggplant in breadcrumb mixture then egg mixture. Fry in batches in the hot oil. Drain on paper towels. 
6. In an oven safe bowl, line the bottom with about 2 tablespoons of tomato sauce. Top with fried eggplant and sprinkle with parm cheese. Top with shredded mozzarella cheese and sauce. Repeat until the top layer ends with the tomato sauce. Sprinkle with little mozzarella cheese. Bake for 30 minutes-serve. 

* I use these breadcrumbs

SIMPLE TOMATO SAUCE

There are so many tomato sauce variations out there. Everyone seems to have their own version. This is the one I go to the most. It has a very traditional tomato sauce taste. Its also as close to the sauce my mother makes as I can get. Lots of different recipes and sauces can be made off this basic one. The key to this sauce is letting it simmer for a long time. It really makes a big difference. 

SIMPLE TOMATO SAUCE

-1 Can (29 oz) crushed tomatoes (*Tuttorosso)

-2 Cans (29 0z) tomato sauce (Tutttorosso)

-1 Tsp tomato paste (tuttorosso)

-1 small onion chopped

-About 10 fresh basil leaves chopped

-3 Tbs freshly chopped garlic

-About 2 tbs. olive oil

-Salt and Pepper

-2 Tbs. Italian seasoning

 

DIRECTIONS:

1. In a large pot, heat olive oil on low and add garlic. Cook garlic for about 2 minutes. Add the chopped onion and a small pinch of salt and pepper. Cook over Med-Low heat for about 5-7 minutes or until onions are translucent.
2. Add the Italian seasoning to the onions and both the crushed tomato can and the tomato sauce cans. Add as much salt and pepper as desired or about 1 1/2 tbs salt and 1 tbs pepper.
3.  Add the chopped basil. Turn the heat to medium high and continue stirring the sauce until it is heated all the way through. (I can usually tell once I stop stirring for a few a seconds and the sauce starts to bubble). Then turn the heat to a simmer and continue cooking for 40 minutes. Add more salt and pepper and Italian seasoning if desired. 

*This is the brand of tomato sauce I like to use