Today we are cooking up a meal with our love ones. It doesn’t have to be your partner. Cooking together is an awesome way to develop strong bonds with the people we love. We are doing up a full course Italian meal. Recipes are below. Enjoy the video. Please like and subscribe.
RECIPES:
Mozzarella & Tomato Appetizer
Ingredients:
1/2 cup Italian salad dressing
2 tablespoons minced fresh basil
2 tablespoons minced fresh chives
1/2 teaspoon coarsely ground pepper
2 cartons (8 ounces each) miniature fresh mozzarella cheese balls, drained
2 cups cherry tomatoes
croutons
2 teaspoons olive oil
1/8 teaspoon salt
Directions:
1. Combine salad dressing, basil, chives and pepper. Add cheese and tomatoes; toss to coat. Refrigerate, covered, at least 3 hours to let flavors blend.
2. add croutons when ready to eat.
Chicken Sausage, Potato, Spinach Soup
Ingredients:
4 chicken sausage links
1 medium onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red potatoes, cut into 1/2-inch cubes
2 cups sliced spinach
2 cups 2% milk
1 can cream of chicken soup
1 cup chicken broth
Salt and pepper to taste
Directions:
1. In a large saucepan, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
2. Stir in seasonings. Add potatoes, milk and soup; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Remove from heat add fresh spinach.
Chicken Parmesan in the Air Fryer
Ingredients:
2 8 oz each chicken breast, slice in half to make 4 thinner cutlets
1c seasoned flour
2 tbsp grated Parmesan cheese
1 olive oil
6 tbsp mozzarella cheese
1/2 cup homemade sauce
1 egg
Instructions:
Preheat the air fryer 360F° for 3 minutes.
Combine all ingredients in a bowl except marinara.
When the air fryer is ready, place 2 pieces in the basket
Cook 6 minutes, turn and top each with 2 tbsp sauce and 1 1/2 tbsp of shredded mozzarella cheese.
Cook 3 more minutes or until cheese is melted.
Set aside and keep warm, repeat with the remaining 2 pieces
Meatballs
Ingredients:
2 cups (5.2 oz) fresh bread crumbs*
3/4 cup whole milk, then more if needed
2 lbs 85% lean ground beef**
2 large eggs
1/2 cup finely minced yellow onion***
2 garlic cloves, minced (2 tsp)
2 Tbsp finely chopped fresh basil
2 Tbsp finely chopped fresh parsley
1 Tbsp finely chopped fresh oregano
1 cup finely shredded Parmesan cheese
Salt and freshly ground black pepper
Instructions:
In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
To breadcrumb mixture add beef, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).
Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).
Place in oven at 350 degrees Fahrenheit 15 to 20 mins or 160 degrees internal temperature of meatball
Fresh Pasta
Ingredients
MAKES ABOUT 1 POUND
3 large eggs, beaten to blend
2 cups all-purpose flour
1 tablespoon olive oil
1 teaspoon kosher salt
Preparation
Step 1
Mix eggs, flour, oil, and salt in the bowl of a stand mixer with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest at least 30 minutes.
Step 2
Cut and roll as desired.
Step 3
Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill.
Tomato Sauce
INGREDIENTS
¼ cup extra-virgin olive oil
4 garlic cloves, thinly sliced
¼ teaspoon red chili flakes (optional)
4.5lbs of roma tomatoes
2 sprigs basil or 1 bay leaf
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper
PREPARATION
Puree 4lbs of tomatoes in a blender
In a large, straight-sided skillet over medium heat, warm the oil. Add garlic, onion and cook until just lightly golden. Add chili flakes if desired and cook 30 seconds.
Stir in tomato puree, basil or bay leaf, and salt and pepper.
Bring sauce to a simmer and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. Remove sauce from heat and discard basil or bay leaf.