BAKED ZITI TOPPED WITH CHICKEN PARMESAN

This dish definitely has a split personality and I love them both :). This is such a fun way to combine two classic Italian dishes together. I hope it inspires you to to mash up some of your favorites, too :)

BAKED ZITI TOPPED WITH CHICKEN PARMESAN

-1 lb Ziti pasta

-1 lb thinly sliced chicken breast

-1/2 cup seasoned bread crumbs

-2 eggs

-2 cups homemade or jarred tomato sauce

-1/4 cup Ricotta cheese

-1 tsp dry Parsley

-Parmesan Cheese

-1 cup Mozzarella cheese, shredded

-Salt/pepper/garlic powder

-Olive oil

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Cut the chicken breasts into strips. Lightly season them with salt, pepper and garlic powder and set them aside.
2. In a small bowl, whisk the eggs and 2 tbs of water together. In another small bowl add the bread crumbs. Dip the chicken in the egg then bread crumbs until they are all coated.
3. In a large frying pan, heat a few tbs of olive oil and fry the chicken until golden brown on both sides. Remove the chicken once done and drain on paper towels.
4. Boil the pasta 2 minutes less that the suggested time on the package. Drain it and return it to the same pot. Add 1 1/2 cups of tomato sauce and stir. (Add more sauce if you want. I like to go heavier on the sauce when baking pasta so it doesn't dry out but its up to you!) Also, stir in about half a cup of mozzarella cheese.
5. In a small bowl, combine the ricotta cheese, parsley, and about 2 tbs of Parmesan cheese. 
6. Transfer the pasta to a baking dish. Scoop some of the ricotta mixture up in a small spoon. With the spoon, make little holes in the pasta and place the ricotta cheese. Try to evenly spread the ricotta cheese out throughout the ziti.
7. Place the chicken evenly on top of the ziti. Cover with the remaining tomato sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Bake loosely covered in tin foil for 45 minutes. Serve hot

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PASTA WITH RICOTTA & MINI MEATBALLS

I love all things pasta but this is especially good! The half melted cubes of mozzarella mixed with the creamy sauce and meatballs is amazing! I hope you enjoy it as much as I do!!

PASTA WITH RICOTTA & MINI MEATBALLS

-1 lb tube pasta-any kind

-1 lb. ground beef, pork and veal combo

-3/4 cup seasoned breadcrumbs

-1 egg

-1/2 cup mozzarella cheese-cubed

-1/2 cup ricotta cheese

-1/4 cup Parmesan cheese

-2 tbs. fresh parsley-chopped

-1 1/2 cups home made or jarred tomato sauce

-Salt & Pepper

-Garlic & Onion powder

DIRECTIONS:

Pre heat the oven to 350 degrees

1. In a medium size bowl add  the ground meats, egg and breadcrumbs. Season with salt, pepper, garlic powder and onion powder-about 1 tsp. each. (I usually do fresh garlic and onion in my meatballs but since these are so small I'm using garlic and onion powder)
2. Roll the meat into little meatballs. Place on parchment lined baking sheet and bake for 35 minutes or until the meatballs are cooked all the way through.
3. In a small bowl, combine the ricotta cheese, fresh parsley, and Parmesan cheese. Lightly season with salt and pepper. 
4. Boil the pasta as directed. Drain, and return it back to the same pot. Add the ricotta cheese mixture and stir it into the pasta. Then stir in the tomato sauce. (Use more sauce if you like a lot)
5. Stir in the cubed mozzarella and meatballs. The mozzarella will start to melt in the pasta but stay relatively cubed. (If its straight from the fridge-try to microwave it for 10-15 seconds before adding it to the pasta to give it a head start :) Serve!

CHOCOLATE PEANUT BUTTER CUPCAKES

This is a Barefood Contessa recipe I recently found online and tried. If you like chocolate and peanut butter you will love these!! Heres the link incase you want to check it out:
http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html 

CHOCOLATE PEANUT BUTTER CUPCAKES

• -12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• -2/3 cup granulated sugar
• -2/3 cup light brown sugar, packed
• -2 extra-large eggs, at room temperature
• -2 teaspoons pure vanilla extract
• -1 cup buttermilk, shaken, at room temperature
• -1/2 cup sour cream, at room temperature
• -2 tablespoons brewed coffee
• -1 3/4 cups all-purpose flour
• -1 cup good cocoa powder
• -1 1/2 teaspoons baking soda
• -1/2 teaspoon kosher salt
• optional
• PEANUT BUTTER ICING:

• -1 cup confectioners' sugar
• -1 cup creamy peanut butter
• -5 tablespoons unsalted butter, at room temperature
• -3/4 teaspoon pure vanilla extract
• -1/4 teaspoon kosher salt
• -1/3 cup heavy cream

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Using a mixer with the paddle attachment-cream the butter and sugars together for about 5 minutes.
2. Add the eggs one at a time and add the vanilla
3. In a separate bowl-mix together the sour cream, buttermilk and coffee
4. In another bowl, mix together the flour, cocoa, baking soda and salt.
5. Slowly mix in the wet and dry ingredients alternating between the two.
6. Mix until smooth and spoon into cupcake tins
7. Bake for 20 minutes.
8. In the mean time make the icing. Add all the ingredients to a bowl and mix with a mixer until smooth.
9. Let the cupcakes cool after baking and ice them. Sprinkle the tops with salted peanuts if desired :)  

GARLIC SHRIMP WITH FRENCH BREAD

This is a great family style appetizer. I love serving this for friends when were just sitting around relaxing. The sauce that forms while the shrimp are baking is amazing! It goes perfect with the toasted french bread. 

GARLIC SHRIMP WITH FRENCH BREAD

-25 Shrimp-deveined and tails removed

-1/4 cup olive oil

-2 tbs white wine

-1 tbs fresh parsley

-2 garlic cloves, minced

-1/4 cup seasoned bread crumbs

- Parmesan cheese 

-Red Pepper flakes (as much as you want)

-1/2 stick of butter

-Salt, pepper and garlic powder

-French bread

DIRECTIONS:

PREHEAT THE OVEN TO 325 DEGREES

1. Place shrimp in a baking dish. (Make sure its a pretty one because this goes right from the oven to the table) Sprinkle the shrimp with salt, pepper and garlic powder. Also, add the parsley and pepper flakes. 
2. Pour the olive oil and white wine over the shrimp. Bake, covered for 15 minutes.
3. Melt the butter and pour it over the shrimp. Sprinkle with some Parmesan cheese and add the bread crumbs. 
4. Bake uncovered for another 15 minutes.
5. In the mean time, slice the french bread and place it on a baking sheet. Drizzle with olive oil and place in the oven with the shrimp as it bakes to toast the bread.
6. Serve the shrimp with the toasted french bread!

FRENCH ONION SOUP

One of my all time favorite soups! This is a great recipe for it, too. Its easy to follow and tastes amazing! I love that I can make this at home. I bake the bread and cheese separately then add it to the soup. For me, its easier to handle going in and out of the oven. Feel free to add the bread and cheese to the soup and broil it all together if you like!

FRENCH ONION SOUP

-4 onions, sliced

-4 cups beef broth

-1 stick of butter

-1/2 bottle of red wine

-2 Bay leaves

-1 tbs. Thyme

-3 tbs Flour

-Salt and Pepper

-French bead

-Gruyere cheese

DIRECTIONS:

PRE HEAT THE BROILER

1. In a large pot, melt butter. Add the onions,bay leaves and thyme. Sprinkle with salt and pepper. Cook, stirring occasionally, over MEDIUM LOW HEAT for 25 minutes.
2. Add the red wine and bring to a BOIL. Reduce heat to LOW and cook until all the wine is absorbed by the onions.
3. Remove the bay leaves and add the flour. Stir the flour into the onions and cook over MEDIUM LOW heat for 10 minutes, stirring occasionally.
4. Add the beef stock and bring to a boil. Reduce heat to a simmer and continue cooking for another 10 minutes. Season with salt and pepper.
5. Slice bread and place the slices on a baking sheet. Cover each slice of bread with 2 slices of Gruyere cheese. Broil for 2-3 minutes or until the cheese has melted.
6. Ladle the soup into bowls. Add one slice of the cheese/bread to each bowl. Serve hot!

CHICKEN FRANCESE

This is such a great chicken francese recipe. Its so easy to follow and fast to make. Perfect for a quick dinner! Serve this with pasta or rice on the side! 

CHICKEN FRANCESE

-4 thinly sliced boneless chicken breast

-3 eggs

-1/2 cup freshly grated Parmesan-Reggiano cheese

-1 tbs dry parsley

-1/2 cup flour

-Olive oil

-3/4 cup chicken stock

-2 tbs butter

-2 lemons

-Salt and pepper

DIRECTIONS:

1. In a shallow bowl beat the eggs and mix in the parsley and grated cheese. In another shallow bowl, add the flour.
2. Lightly season the chicken breasts with salt and pepper. Dip the chicken in the flour, then egg mixture, then flour again.
3. In a medium size skillet-Heat a few tbs of olive oil and fry the chicken until golden brown.
4. Remove the chicken once browned and keep warm. 
5. Add the butter and chicken stock to the skillet. Add the juice of one lemon. Cut the other lemon in half and squeeze the lemon juice into the skillet. Slice the remaining half in thin slices and set aside. 
6. Bring the skillet to a boil for about 5 minutes or until the sauce  thickens. Add the chicken back to the skillet and coat it in the sauce.
7. Plate the chicken and pour the sauce over to serve!

CROCK POT BEEF STROGANOFF

I just love a good crock pot recipe. This is one of my favorite fall/ winter dinners. Its easy, feeds a crowd & makes great leftovers. Its also amazingly delicious. My family loves when I make this meal-especally my brothers. I think its the golden mushroom soup that makes this recipe a keeper. 

CROCK POT BEEF STROGANOFF

-2 lbs beef stew meat

-2 cans Campbell's golden mushroom soup 

-1 onion, chopped

-3 tbs. Worcestershire sauce

-1/2 cup water

-1 (8oz) pack cream cheese

-1 tbs each of Salt and Pepper

-1 bag of egg noodles 

DIRECTIONS:

1. Add the soup cans, onion, Worcestershire sauce and water to the crock pot. Mix the ingredients well.
2. Season the meat with salt and pepper and add it to the crock pot.
3. Set the crock pot to 8 hours. When theres a half hour left of cooking time-cube up the cream cheese and add it to the crock pot. Add the salt and pepper at this time, too. 
4. Serve over egg noodles.

Thanks for viewing! Hope you enjoy this recipe. For more quick recipes and food ideas, follow Aldente Diva on instagram!

(Follower Pic: Thank you for sending in this picture, Sarah M. -so glad you and your family enjoyed this!!)