italian

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? A Second Helping of Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs. If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 
LINGUINE CHICKEN SALAMI
Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced
28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt
1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 
Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat. Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen?  Italian Pasta Mediterranean!  This exotic colorful pasta dish will have you rolling your eyes in satisfaction over the hearty gourmet intensity. Its blend of gastronomic flavor tempts the taste buds to have a second helping of this culinary delight. 

ITALIAN PASTA MEDITERRANEAN 
Ingredients:
8 ounces penne pasta
Salt to taste
1/2 pound Italian salami, thinly sliced
1/2 pound asparagus spears
1/2 cup diced sun-dried tomatoes 
3 tablespoons olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon marjoram 
1/8 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes 
1/4 cup pine nuts, toasted
Parsley Sprig for garnish 
Instructions:
Bring a large pot of water to a boil. Add salt. Add penne pasta and cook until al dente. Drain the pasta and transfer it to a large pasta bowl. 
Next to steam asparagus, place water in the bottom half of a steamer pan set. Bring to boil. Trim ends off the asparagus. Cut into quarters. Place in top half of steamer pan set. Steam for 5 minutes until tender. 
For dressing, mix olive oil, oregano, basil, marjoram, garlic powder, and red pepper flakes in small bowl. 
Combine penne pasta, asparagus pieces, diced sun-dried tomatoes, and salami rounds. Pour olive oil dressing over all. Gently mix. Add pine nuts. Garnish with fresh parsley sprig. Serve warm with garlic toast. This is an excellent side dish to Chicken Cacciatore.