Savory Sausage Turkey Stuffing

I always liked stuffing my turkeys and chickens with rice mixtures,  but I thought it would be nice to make a stuffing that makes the bird self basting while contributing  delicious flavor of its own.

To get a really unique flavor I like to make this stuffing with Italian Sausage.  I brown it ahead of time to get rid of the excess fat, but that leaves enough to make your bird very juicy.  For extra firmness and flavor I use my Bread Crumb Recipe.

This stuffing is so tasty, you will be tempted to eat it as is or on a sandwich.

This recipe makes enough stuffing for 10-12 pound bird. If you have a larger turkey,  multiply accordingly.

Ingredients:

• 3/4 lb Fresh Italian Sausage, buy it loose if available
  
• 1 medium onion, chopped
  
• 2 stalks of celery, chopped
• 1 cup Lizabetti Bread Crumbs
• 1 cup diced mushrooms
  
• 1 tbs garlic, chopped
• 1 tsp dry oregano
• 1 tsp Hungarian paprika
• 1/2 bunch Italian parsley, chopped
  

Directions:

1. Remove the sausage from its skin and break up
   
2. Brown the sausage in a skillet over medium heat until light tan in color. Do not over-brown at this time because it will continue cooking as you add the other ingredients.
   
3. Slide the sausage to one side of the skillet and add the onions to the open side.
4. Brown the onion in the rendered sausage fat.
   
5. Mix the onions and sausage and slide to the side of the pan.
6. Add the mushrooms and cook until soft.
   
7. Mix the mushrooms with the sausage and onions.
8. Stir in the celery, cook for 3 m.
9. Stir in the garlic, oregano, and paprika.
10. Cook 2 more minutes and remove from the heat.
11. Mix in the parsley and let the mixture cool to room temperature.
12. Stir in the bread crumbs.
13. You are now ready to stuff your bird.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Delicious Lasagna with a Hearty Healthy Bolognese Sauce

This has been a staple at our house for more years than I care to admit. When I originally started making our lasagna, I would enhance the jar sauces with ground beef and herbs. As the recipe has evolved, I now make it with my own Bolognese sauce which is very healthy since it contains either ground turkey or chicken. For a vegetatian version I use my Vegetarian Marinara sauce. I use part-skim mozzarella and a bit of Parmesan for the cheeses. The lasagna noodles I now use are whole wheat or a blend.

The hardest part of the entire process is letting the lasagna sit and cool for about 15 minutes, the whole family just wants to attack it!

Ingredients

• 10 pieces of lasagna noodles
• 1.5 lbs of part-skim mozarella cheese
• 1/2 cup of grated parmesan cheese
• 8 cups of Bolognese sauce or vegetarian marinara
  

Instructions

1. Preheat the oven to 375 F.
2. Warm the Bolognese sauce on low. It doesn't have to hot, just warm.
3. Boil noodles as instructed on the box. I like the noodles al dente, so I cook the noodles about 2 minutes less than stated on the box. I like to cook the noodles prior to building the lasagna because I think you have a little more control as to how moist the lasagna will be.
4. While the noodles are cooking, grate the mozzarella cheese.
5. When the noodles are done, drain and lay them flat on a cookie sheet. This really makes building a lot easier.
6. The layering process, always starts with the sauce which helps to ensure that the noodles won't stick to the pan.
7. Coat the pan with a thin layer of sauce and lay 3 pieces of the lasagna noodles. Cover the noodles with sauce so that they are evenly coated.
8. Spread a layer of mozzarella cheese.
9. Repeat the process of layering so that you have 3 layers of noodles, sauce and cheese.
10. Spread the Parmesan cheese over the mozzarella.
11. Bake for about 30-40 minutes or until the sauce is bubbling and the cheese is a nice brown. If the sauce is already bubbling, but the cheese is not quite a golden brown, I broil the dish for about 5 minutes or until the cheese browns. Just be very careful and watch the lasagna closely because you can easily over do it you don't keep an eye on it.
12. Let the lasagna stand and cool for about 15 minutes and it will be ready to serve.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Heart Healthy Spaghetti with Bolognese Sauce

Red pasta sauce is one of our favorites. This version is delicious and good for you. The beef has been substituted with turkey or chicken. Both work nicely and it just depends on what is available. The sauce is made with tomatoes and it also has other veggies too. By making a large quantity of the sauce, you can easily whip up a nice dinner any day of the week. We use the sauce to make lasagna. We also use it to top pastas, gnocchi and polenta. Sometimes when the kids are ravenous and can't wait, I make a quick French bread pizza with a slather of sauce, cheese and their favorite topping. Voila-a great tasting pizza in less than 30 minutes.

Ingredients

• 1 lb of ground turkey or chicken breast
• 2-3 large portabello mushrooms
• 1/2 tsp of onion powder
• 1/2 tsp of garlic powder
• 1 tsp of dried oregano
• 2 medium size carrots
• 3 large stalks of celery
• 1 small yellow onion
• 1/4 cup of minced Italian parsley
• 2 tbsp of fresh minced oregano
• 2 tbsp of fresh minced basil
• 1 tbsp of fresh minced garlic
• 1 tsp of fennel seeds (if love the taste-add a little more)
• 1-2 bay leaves, depending on the size
• 2 cups of red wine
• salt
• ground black pepper
• olive oil
• 1 can of tomato sauce (28 oz)
• 2 cans of whole tomatoes (28 oz)
• 1/2 cup of grated Parmesan or Pecorino Romano cheese or both
• 1 box of whole wheat spaghetti, prepared as directed on the box or whatever pasta type you enjoy

Instructions

1. Wipe the portabellos clean and remove the stems
2. Sprinkle the garlic and onion powder on all sides of the portabellos
3. Sprinkle the dried oregano on the portabellos
4. Drizzle olive oil on the portabellos
5. Coat the bottom of a large pan and heat on medium/high.
6. When the pan is hot, place the portabellos with the gill side down and sear the portabellos. It should take about 5 minutes.
7. Flip the portabellos and sear the cap side. Remove from the pan and let them cool a bit.
8. Using a food processor, chop the portabellos finely.
9. Place the ground chicken/turkey in a medium size bowl and add the chopped portabellos. Mix them thoroughly. Set aside.
10. Clean and coarsely chop the carrots, celery and onion.
11. Using a food processor, finely chop the mixture.
12. Using the same pan, coat the bottom with olive oil. Heat on medium/high.
13. When the pan is hot, add the meat/mushroom mixture and saute until cooked. Use a spatula to break up the ground chicken/turkey is it starts to clump together. Salt the mixture with about 1 teaspoon of salt.

    
14. Once the meat is nicely browned, add the chopped vegetable mixture. Cook until fragrant which should be about 3-5 minutes. Add another 1/2 teaspoon of salt.
15. Add the herbs and garlic. Mix them in and cook until fragrant.
16. Turn the heat down and add the wine. Mix it in. It will evaporate rather quickly. You will notice that the mixture will turn a nice rich brown color.
17. Once most of the wine liquid has evaporated, begin adding each can of tomatoes. Mix each can as you add them in.
18. Use a potato masher to break up the whole tomatoes a bit.
19. Simmer the sauce for about 3 hours.
20. Add cheese half way into the simmering time. Taste and add additional salt if necessary.
21. Serve over your choice of pasta.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Easy Chicken Marinara

This easy and quick recipe was born out of necessity. We had a dinner mishap. The fish that was supposed to be dinner was left out in the car trunk by mom. so we needed a quick fix. I had marinara sauce simmering on the stove already and chicken breast waiting to be prepped for future meals. So we put them together and voila, this tasty meal was ready to serve in no time at all.

Ingredient

• 3 chicken breasts
• 1 tsp of onion powder
• 1 tsp of paprika
• 1 tsp of salt
• ground black pepper to taste
• olive oil
• 1lb of whole wheat rotini or ziti
• 6-8 cups of Lizabetti's Marinara Sauce at room temperature or warm
• 1 tbsp of minced garlic
• grated Parmesan or Romano
• freshly minced parsley or basil

Directions:

1. Mix the garlic, onion powder, paprika and salt in a large bowl.
2. Add the chicken breast and coat it thoroughly with the mix.
3. Drizzle about 2 tbsp of olive oil making sure the chicken breast are well coated. Marinade for a minimum of an hour. It can be left overnight in the refrigerator.
4. Using an electric grill, turn it to medium high and grill the chicken until the juices run clear. It should take about 10 minutes per side and will depend on the thickness of the chicken breast.
5. Cook the pasta according to package directions. Its best to leave the pasta al dente since there will be additional simmer time.
6. Let the chicken cool and thinly slice the chicken.
7. On the stove, turn the heat to medium/high and add about 1 tbsp of olive oil. When the oil shimmers, add the chicken and give it a quick saute.
8. Add the pasta and give it a quick saute as well.
9. If you like your pasta on the garlicky side, add an extra 2 tsp of minced garlic and saute with the chicken and pasta until just fragrant. Turn down the heat to low.
10. Add the marinara sauce and mix everything together. Let it warm to a simmer and toss some grated cheese and its ready to serve.
11. You can also toss a handful of chopped freshly parsley or basil (optional), but definitely delicious.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick, Spicy and Delicious Shrimp fra Diavlo

This dish can be made with just about any type of seafood, but I happened to have some shrimp. I have had it with squid, lobster, scallops, fish, and a combination of seafood. It is one of the most enjoyable pasta dishes that I have ever tasted. The peppery, tangy taste is a perfect compliment to the taste of seafood.

This is a great weeknight dish because you can whip it together in minutes. I used Lizabetti's Marinara Sauce Recipe, which she makes in gallons and keeps around to speed up cooking of Italian style dishes.

Ingredients:

• 12-18 medium or large shrimps.
• 1/2 lb whole wheat penne or ziti (or substitute your own favorite pasta). I like whole wheat because it holds on to the sauce better, and it is healthier too.
  
• 2 Tbsp olive oil. I used our home made spicy olive oil, which I will publish soon. However a good extra virgin olive oil will do nicely, it does not need to be expensive
• 2 Tbsp fresh chopped garlic.
• 1-2 tsp crushed red pepper or cayenne to taste. I grind Thai red peppers for extra zing.
• 1 Tbsp dry oregano. The dry herbs have their own flavor and really work great in a dish like this. We grow our own oregano and dry the extra at the end of the summer.
• 1 Tbsp dry parsley. We also grow and dry our own parsley. I think the home grown spices have more flavor.
• 4-6 Cups of our Fresh Marinara depending on how saucy you want it. Or substitute your own favorite marinara sauce.
• 1 Tbsp chopped fresh parsley
  

Directions:

1. Follow package directions to boil the paste, set aside. My style for cooking pasta:
   • Bring a large pan of water to a hard boil
   • add the pasta and stir around in the water to separate
   • cook for 7 minutes for al-dente, or 10 minutes for soft noodles.
   • drain and set aside.
     
2. Wash the shrimp thoroughly in cold water and drain in a colander.
   
3. Mx the garlic, oregano, dry parsley and pepper with the shrimp in a mixing bowl. Make sure that the shrimp is completely coated.
4. Add half the oil to the shrimp and stir.
5. Pre-heat a non-stick pan over medium-high heat.
   
6. Add the rest of the oil to the pan and let it get hot, but not smoking.
7. Throw the shrimp into the pan, it should sizzle on contact.
   
8. Flip the shrimp after about 30 seconds of cooking, or after it starts to turn pink. Continue cooking for about 1 minute or until it is pink on both sides.
   
9. Take the shrimp out of the pan and set aside.
10. Sear the pasta in the hot pan, stirring to pick up all the flavors left behind by the shrimp.
11. Add the Marinara sauce and bring to a simmer.
12. Throw in the shrimp and mix in, turn off the heat.
13. Mix in the fresh parsley. This is a good time to taste for spices, you may want to add more pepper if you like it hot like I do !
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Light and Healthy Vegetarian Marinara Sauce

This is a staple at our house. Whenever we need to throw together a quick meal, we often use the sauce to make the meal come together. We use to make a quick chicken marinara pasta or chicken parmesan. River recently used it to make a Shrimp fra Diavlo, you can also serve it as a dipping sauce for polenta.

I put extra veggies to make it even tastier as well as healthy too. This sauce is rich in vitamins and antioxidants, not to mention a healthy dose of vegetable fiber.

I make a "vat" of this sauce but it just doesn't seem to last too long. You can freeze this sauce for up to six months. I recommend you freeze it in 1-2 cup portions so that you can use as little as you want, it thaws quicker too.

Ingredients:

• 1/4 cup of chopped herbs (parsley, basil, oregano). The mix just depends on what you might have or your personal taste.
• 1 medium onion, coarsely chopped
• 1 medium carrot or 2 small carrots coarsely chopped
• 3 stalks of celery coarsley chopped
• 3 cans(28 oz. each) of whole peeled tomatoes
• 2 tbsp of minced garlic
• 1-2 bay leaves
• 1 tbsp of dried oregano
• 1 tsp of salt
• 1 cup of white zinfandel wine
• ground black pepper to taste
• pinch of sugar

Directions:

1. Using a food processor, finely grind the carrots and celery.
2. Coat the bottom of a large sauce pan with olive oil With the heat on medium, heat oil until it starts to shimmer, add the onions and cook until lightly brown and wilted.
3. Add the garlic and cook until fragrant.
4. Add the carrots and celery and cook for a few minutes.
5. Add the 2/3 of the herb mixture, the dried oregano, and bay leaves. Mix them in and cook for a few minutes.
6. Add the wine which will quickly evaporate. Turn the heat down to low.
7. Add a can of the tomatoes one at a time. Use a spatula or potato masher to break up the tomotoes slightly.
8. Add the salt and let the sauce simmer on low. Do not allow the sauce to boil.
9. The sauce tastes best when left to simmer for a few hours. Stir periodically.
10. Towards the end of the cooking, add the remainder of the herbs and continue to simmer.
11. This is optional, but if you want a more smooth sauce, use a hand blender and puree until smooth.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Tasty Pasta Puttanesca

This is a perfect dish for a Monday night. It takes only a few minutes to cook, and you can be enjoying a first class Italian meal. The puttanesca taste is based on the combination of anchovies, garlic and olives. Even if you don't like anchovies you should still give this taste a chance. The anchovy taste blends in so well that you won't notice any fishy taste. If you leave out the anchovies, this is still a really tasty dish.

In this variation I added grilled eggplants and fresh tomatoes. This really gives it a Provençal (pronounced pro-ven-sall) flavor. Provençal means from Provence, the southern part of France that contains the French Riviera. The dishes there often contain eggplant and tomato and resemble northern Italian dishes, but with their own unique flavor.

Ingredients:

• 1/2 lb whole wheat rottini or penne pasta
  
• 1 medium sized eggplant
  
• 1 fresh tomato, diced
  
• 6-10 medium sized Crimini mushrooms
• 5 cloves of garlic, coarsely chopped
• 10 Moroccan or French dry cured olives
• 10 green olives, I used martini olives because that's all I had, they worked fine
• 1 can of anchovies, drained and blotted on a paper towel
  
• 1 shake of sea salt for the tomatoes
• Dry Oregano to taste
• 2 oz Romano cheese
• 2 tsp olive oil
  

Directions:

1. Slice the eggplant and lightly salt, set aside to shed water
2. Dice the tomatoes, place in a collander. Add some oregano and a shake of sea salt, stir and set aside to drain. This is to remove the excess water so it won't make the other ingredients mushy.
   
3. blot the eggplant, brush with olive oil add garlic and dry oregano
   
4. Grill the eggplant outdoors or bake for 30 minutes at 400^o F
5. Place pasta in boiling water, cook until slightly al-dente, about 7-10 minutes based on how firm you like it. Drain and set aside, covered so it won't dry out.
6. Cut each slice of eggplant into quarters.
   
7. Heat a frying pan, add olive oil, add 3/4 of the garlic, bring to a sizzle.
8. Divide the garlic into 2 separate piles in the pan.
   
9. Add the mushrooms to one of the garlic piles and add the olives to the other pile of garlic. Keep cooking the two piles separately for a few minutes. This is so that the water in the mushrooms won't affect the way that the olives cook.
10. Mix the olives and mushrooms and top with some of the Romano cheese. Push to one side of the pan.
    
11. Add a splash of olive oil to the other side of the pan and add the rest of the garlic, bring to a sizzle
12. Throw the anchovies in with the garlic and stir. Bring to a quick sizzle and mix with the rest of the goodies in the pan.
13. Add the eggplant and some of the cheese. Stir.
14. Throw in the pasta and mix. Bring to a quick sizzle.
    
15. Turn off the heat. Add the rest of the cheese and the tomatoes.
    
16. Stir, and pour into a serving dish.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Delicious and Quick Chicken and Eggplant Parmesan

A delicious dinner that can be put together in no time at all. It is one of our all time favorites. Although chicken Parmesan is delicious, we especially love the addition of the eggplant.

It takes no time at all to prepare this dish, and all the ingredients can be prepped in advance, including the chicken. You can build the final dish shortly before dinner and serve it hot and fresh even if the components had been prepared earlier in the week. You will get just as many compliments for this dish as you would for a much more complex dinner. It is good enough for family as well as company.

This is also a great way to use left over spaghetti sauce and fried chicken patties.

Ingredients:

• 1 chicken breast per 2 people
  
• 2 tsp of fresh minced garlic
  
• 1/2 tsp of salt
  
• 1 tsp of paprika
  
• black pepper
  
• Italian flavored bread crumbs
  
• 1 eggplant
  
• salt
  
• olive oil
  
• canola oil
  
• 1 cup of Lizabetti's Bolognese or Vegetarian Marinara Sauce sauce
  
• 1/2 cup of shredded part-skim mozzarella cheese
  
• 2 tbsp grated Parmesan cheese
  
• 1 pinch of minced Italian parsley

• 

Directions:

1. Set the oven on 400 F.
   
2. Warm the Bolognese/marinara sauce on medium.
   
3. Thinly slice each chicken breast into about 4 slices. Place your palm on top of the chicken breast and run a very sharp knife through the entire chicken breast.
   
4. Season with the garlic, salt, paprika and pepper. Set aside for about 30 minutes.
   
5. 
   
   
   Thinly slice the eggplant on a diagonal. This will give you slices that will be about the size of each chicken breast slice.
6. Salt the eggplant to release some of its water. Set it aside for about 5 minutes
   
7. Blot the eggplant. Drizzle it with olive oil.
   
8. Set eggplant on a cookie sheet with a wire rack. Bake until the eggplant starts to wilt, about 15-20 minutes. Turn oven off.
   
9. Coat the chicken with a thin layer of the Italian bread crumbs.
   
10. Fry until golden brown. Set aside on paper towels.
    
11. On a cookie sheet, set the chicken breasts.
    
12. Sprinkle with a bit of the grated Parmesan.
    
13. Coat with a tablespoon or so of sauce.
    
14. Lay a slice of eggplant. Sprinkle with Parmesan and mozzarella.
    
15. Add a layer of sauce and sprinkle with final layer of mozzarella.
    
16. Place under the broiler, until the cheese begins to bubble, approximately 5 minutes.
    
17. Sprinkle with a pinch of fresh chopped parsley.
    
18. Serve it with a side of pasta and a nice salad.

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Heart Healthy Italian Meatballs - Wild Turkey Strikes Again

In keeping with eating healthier and trying to eat less red meat, we decided to make turkey balls with tomato sauce. These turkey balls have taken a definite Italian twist with the change up in the seasoning. I have included a touch of fennel seeds which gives your tastebuds the sensation of eating Italian sausage. I have added the traditional herbs associated with Italian cooking such as basil, dried oregano and parsley. In addition, the tomato sauce is infused with lots of herbs and mushrooms which make this meal a light and delicious entree which even your cardiologist would approve. Stella who is a hardy lover of spaghetti, absolutely loved these turkey balls and spaghetti.

As an alternative you may want to try the Swedish meatball version in our Original Wild Turkey Ball Recipe.

Ingredients:

For the turkey balls (the steps for preparing italian turkey balls are similar to the wild turkey balls recipe)

• 1 lb of ground turkey breast
• 1-2 portabello mushrooms
• 1 medium size carrot
• 2 stalk of celery, including leaves
• 1 small yellow onion
• 1/4 cup of flat leave parsley
• 1/2 tsp of salt
• 1/2-1 tsp of onion powder NOT SALT
• 1/2-1 tsp of garlic powder NOT SALT
• 1/2 tsp of fennel seeds
• 1 tbsp of dried oregano
• 1 tbsp of minced fresh oregano
• 1 tbsp of minced fresh basil
• 1 cup of flavored bread crumbs
• 1/4 cup of finely ground cornmeal

For the sauce

• 3 portabello mushrooms (stems removed and added to the turkey balls)
• 1/2 package of crimini or white mushrooms
• 1/4 tsp of onion powder
• 1/4 tsp of garlic powder
• 1 onion, coarsley chopped
• 1/4 cup of flat leave parsley, finely chopped
• 1/2-1 tsp of fennel seeds
• 1tbsp of minced fresh basil
• 1tbsp of minced fresh oregano
• 2 tbsps of dried oregano
• 1 tbsp of fresh minced garlic
• 2 bay leaves, if they are large, you will need just one
• 1 cup of red wine or white zinfandel wine
• 1 can of tomato sauce (28 oz.)
• 2 cans of whole peeled tomatoes (28 oz each)( or you can use 3 cans of tomato sauce)
• 1/4 cup of grated parmesan or pecorino romano cheese
• 1tsp of salt (more if needed to suit your palate)
• pinch of sugar

INSTRUCTIONS:

For turkey balls

1. Wipe the portabellos clean with a papertowel.
2. Drizzle olive oil over the entire portabellos, top and bottom.
3. Season them with onion and garlic powder.
4. Salt and pepper and set aside to marinade for about 15 minutes.
5. Clean, peel and coarsely chop the carrot. Put it in the food processor.
6. Clean and coarsley chop the celery. Add it to the food processor.
7. Wash the parsley and add it to the food processor.
8. Coarsely chop the yellow onion and add it to the food processor.
9. Add the stems from all the portabellos.

   
10. Now, process the ingredients in the food processor until they are finely chopped, the consistency will be that of almost a paste.
11. Place the entire mixture into a fine sieve and let the juice drain out for a few minutes. Be sure to place a bowl under the sieve to catch the juices which will be added to the sauce later.
12. Using a nonstick heavy bottom large pan, coat the bottom with olive oil. Heat it on medium high and when the oil begins to shimmer, set the portabellos with gills down and saute for a few minutes. Flip the mushrooms up and continue to saute until the juices begin to escape. Remove from the pan and cut them into strips and put them in the food processor. Grind them down until it is like a coarse puree. Let it cool a bit.
13. Save any juices that may have escaped from the mushrooms and add to the bowl with the other collected juices.
14. In a large mixing bowl, incorporated the cooled pureed portabellos in with the ground turkey.
15. Add the chopped vegetable mixture and incorporated into the turkey mixture.
16. Add the bread crumbs and thoroughly mix it in. This is important because any excess liquid will be absorbed by the crumbs and will make the meatballs tender and juicy.

    
17. Add the salt, garlic and onion powder. Mix them in.
18. Put the cornmeal in a shallow dish.
19. To form the meatballs, I like to use a small metal ice cream scoop which has about 1 inch diameter. The scoop is great because the turkey balls will be fairly uniform in size so they will cook at the same rate. If you like big meatballs, then use a larger scoop or just form into bigger balls. Scoop the mixture with the scoop and roll it to form a nice ball.
20. Roll the ball in the cornmeal and set aside on a dish. It will yield about 50 meatballs.

To cook meatballs and sauce

1. I have used the combination of whole tomatoes and tomato sauce forever. I find that it gives the sauce a nice texture that the entire family likes. Of, course this is a personal preference. It is easier to use tomato sauce. The sauce will be more dense and less chunky than my combination. If you use the whole tomatoes, they will need to be "broken" up a bit. I use a hand blender and chopped them up this way.
   
2. Slice all the mushrooms into thick slices, about 1/4 in thick.
3. Sprinkle the onion and garlic powder on the mushrooms.
4. Using the same pan that the portabellos were cooked in, coat the bottom of the pan with olive oil. Heat on medium. When it starts to shimmer.
5. Add the mushrooms and saute until they are wilted and start to release some juice.
6. Add the onions and saute until they are translucent. Remove mixture from the pan and set aside.
7. Add a generous coating of olive oil to the pan. Make sure that the entire bottom is well coated with the olive oil. Heat the oil on medium/high. When the oil is hot, start to add the turkey balls. Brown the turkey balls until they are brown all around. During this process, lift the pan off the burner and give it a gently shake to ensure that the balls are not sticking to the pan. You might need to drizzle a bit more oil if they start to stick. However, if you started with enough oil, that shouldn't be a problem. If necessary, brown the meatballs in batches.
8. When you are done browning all the meatballs, return them all to the pan.
9. Add the mushroom/onion mixture and cook them for a few minutes together. The best way to mix the whole thing is to lift the pan and give it a few gently shakes to keep the whole moving around the pan.
10. Turn the heat down to low.
    
11. Add the garlic and cook it into the mixture.
12. Add about half of the of the basil, parsley and oregano. Mix them in.
13. Add all the fennel seeds and and mix in.
14. Add the bay leaves.
15. Add the wine. The pan will still be hot enough that most of the wine will cook off quite quickly. There should be just a little bit of liquid left.
16. Add the tomato sauce and the other 2 cans. Mix each can in before adding the next.
17. The heat should be low enough that the sauce should be simmering and not bubbling.
18. Let the sauce simmer for about 3 hours which will bring all the flavors out of the sauce.
19. About an hour into the simmering, add the grated cheese and mix it. You can also add the additional herbs and continue to simmer.
20. This recipe makes a generous quantity of meatballs and sauce. It can be served with any type of pasta, polenta or gnocchi. We also make meatball heros and any extra sauce is used to make chicken/eggplant Parmesan for another meal. You can easily get 4 generous meals out of this batch.
21. The sauce can also be frozen to be used when you are tired, but want a quick, home cooked meal.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Sausage Pepper and Onion Stromboli

Sausage Pepper and Onion Stromboli

This dish captures the traditional taste of Italian sausage with peppers and onions, but adds a that delicious taste of a fresh baked crust with sesame seeds. The crust really amplifies the flavor of the sausage and makes a nice portable container for on-the-go families. It has many of the benefits of Lizabetti's Ham and Cheese Stromboli, but also has a more sophisticated combination of tastes. I actually like it better, but my kids prefer the ham and cheese version.

Like our other Italian Dishes, this dish is just plain fun to eat. You can serve it with a spinach salad for a light dinner, or take it to work for lunch.
This also makes great game time munchies when you are watching your beloved Celtics or Patriots.

Ingredients:

• 2-4 Sweet or garlic Italian sausage
  
• 1 ball of pizza dough, I get mine at a local pizza joint. Allow the dough to rise before using.
  
• 6-8 oz Mozzarella cheese, shredded
• 1 portabello mushroom cap
• 2 tablespoons pickled pepper rings
• 1/2 onion, coarsely chopped
  
• 1 handful of corn meal
• 1 tablespoon of olive oil
• 1 tablespoon of milk
• 2 table spoons of sesame seeds
• 1-2 teaspoons garlic, chopped
  

Directions:

1. Brush the mushroom cap with garlic and olive oil. .
   
2. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan.
3. Slice the mushroom and let stand for a few minutes.
   
4. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes.
   
5. slice the sausage into disk shaped pieces about 1/4 inch thick.
   
6. Roll out the dough, using the corn meal to prevent sticking to your board.
7. Lay out the dough on a cookie sheet.
8. Spread the sausage on the dough, top with onions, peppers, and mushrooms.
   
9. Spread the shredded cheese over top.
10. Roll up the dough around the ingredients.
11. Press down the ends with a fork to seal, this is important so that you do not lose your cheese.
12. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven.
13. Brush the surface of the dough with milk, this will help the sesame seed stick to the dough.
14. Sprinkle with sesame seeds.
15. Bake at 375^o for 30 minutes.
16. Let stand at room temperature for at least 10 minutes before cutting.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Quick and Easy Polenta

This is another one of my mom's recipe. It is quick and easy to do. All the grandkids love it. It can be a great side dish for just about any main course. It works great as an after school snack too.

INGREDIENTS

• 1/2 cupsof fine milled cornmeal
• 1 cup of coarse ground cornmeal
• 4 1/2 cups of stock
• 2 tbsp butter
• 1 tsp of salt
  

INSTRUCTIONS

1. Place the cornmeal in a mixing bowl and using a whisk, give it a few turns. It will take any lumps out of the cornmeal and make it easier to add to the stock.
2. Heat the stock to boiling in a medium size pan. Then turn the heat down to medium.
3. Using a whisk, keep stirring the stock rapidly, while slowly adding the cornmeal until it is all incorporated into the stock. It is really crucial to keep the stock moving with the whisk while the cornmeal is going in or you will get lumps.
4. Keep stirring until the mixture is hot and starts to bubble. Turn the heat off.
5. Continue to stir. Add the butter and stir it in.
6. Add the salt and stir it in. Taste and add additional salt if desired.
7. Pour the mixture in baking pan. Let it cool completely.
8. Remove from the pan and cut it into squares or triangles.
9. To finish the polenta, you have 2 options:

• The low fat way: Use a cookie sheet with a wire rack to bake the polenta pieces. Using a silicone brush, lightly brush olive oil on both sides and bake at 425F for about 30 min or until golden brown. You can leave it longer if you like them a little more brown. You don't need much olive oil. I usually get away with about 2 tablespoon for the entire batch. It will have a nice crust, but still be tender on the inside. Re-heats very nicely, so its great as a quick snack.
• Coat the bottom of a heavy fry pan with generous amount of olive oil. Heat oil until hot and saute the polenta until golden brown on both sides.
• Serve with pasta sauce as a main entree or with a side of sauce as a snack or side dish.

  

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Ham and Cheese Stromboli

If you are wondering what to do with your left over Easter Ham, here is a great way to serve it without a lot of work. The taste of the ham and Swiss cheese is very similar to the taste of Chicken Cordon Blue, but this dish travels a bit better.

Like our other Italian Dishes, this dish is a great crowd pleaser. You can serve it as an appetizer to company, or take it to work for lunch.
This also makes great game time munchies when you are watching your beloved Celtics or Patriots.

Ingredients:

• 2-4 slices of ham
  
• 1 ball of pizza dough, I got mine at a local pizza joint. Allow the dough to rise before using.
  
• 6-8 oz Swiss cheese, shredded
• 1 handful of corn meal
• 1 tablespoon of olive oil
  

Directions:

1. Place the ham in a frying pan over medium heat.
   
2. Cook for at least 3 minutes on each side, or until lightly seared. This helps get rid of some of the water, which prevents your stromboli from exploding in the oven. It also concentrates the flavor and makes it smokier.
   
3. Roll out the dough, using the corn meal to prevent sticking to your board.
4. Lay out the dough on a cookie sheet.
5. Cut the ham into strips and spread evenly over the dough.
6. Spread the shredded cheese over the ham.
7. Roll up the dough around the ingredients.
8. Press down the ends with a fork to seal, this is important so that you do not lose your cheese.
9. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven.
10. Brush the surface of the dough with olive oil.
11. Bake at 375^o for 30 minutes.
12. Let stand at room temperature for at least 10 minutes before cutting.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Arabiata

I had a pizza like this at a brick oven pizzeria in New England. I am not sure if all the ingredients are the same, but the taste really captured the spirit of the original pie. Combine this pie with other pizzas in our Italian Food Page to make a great pizza smorgasbord dinner. This is a great way to feed a large number of guests with good variety.

If you see some steps and pictures from other recipes, it is because I usually make more than one food at once and share the steps. For example I made this pizza at the same time that I made the Pizza Bianca Verdi, and Pizza Quattro Carnita. That night each person in the family got to have their favorite and I had lots of good leftovers for lunch.

This pizza is also great for outdoor grilling, especially if you have an outdoor stone oven like the Stone Pony. If you do cook it on a grill you will need to experiment with temperatures and cooking times. As a general guide line, keep the heat low, cook it covered, and cut the time in half.

The gap in the middle of the pizza helps to make the crust crispier. This is especially important if you grill it outdoors because the bottom is so much hotter than the top. In Europe they often break a raw egg in the middle toward the end of the cooking and put the pizza back in the oven. In this case the pizza should be cooked until the egg whites are opaque, but the yoke is still runny. One time in Grenoble I sent the pizza back because the egg whites were still runny.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/8 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
• 1/2 oz Romano Cheese, grated
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain. Reserve the juice of the tomato, you can use it in sauce, but I just drink it! Unbelievable taste.
   
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. spread the tomatoes on the dough, cover with the Romano and some of the Mozzarella.
10. Add the rest of the goodies, and sprinkle the rest of the cheese over the top.
    
11. Bake at 425^o F for 30 minutes.
12. Let stand for 5-10 minutes before cutting.
    
13. If desired, sprinkle with crushed red peppers

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Quattro Carnita

I will not claim any authenticity in the name of this pizza, Quattro Carnoso would probably be more accurate, but I like the sound of Quattro Carnita. Basically I am trying to convey the idea of four meats, but there is stuff besides meat on each quarter.

This is really four pizza's in one. Moving clockwise from the top:

1. Fresh tomato, bacon, onion, and black olive
2. Smoked salami, black olive, and fresh tomato
3. Italian sausage, Italian peppers, grilled onions, and fresh tomato
4. Ham, green olive, and fresh tomato

The only problem with this pizza is that it is difficult to share. I did manage to cut it into eight pieces so that both Lizabetti and myself could try each section, but no more than 2 people can get a share. This is the perfect pizza for two people. If you have company, I suggest making 4 whole pizzas.

This pizza is great to make outdoors in the Stone Pony or in you standard indoor oven. I think that you will agree that this pizza makes a nice addition to Lizabetti's collection of Italian recipes.

Ingredients:

• 1/2 lb ball of pizza dough. I bought mine at a local pizza parlor.
  
• 2 Links fresh Italian sausage, grilled
  
• 1-2 fresh tomatoes, diced
  
• 1 fresh Italian pepper
• 1 yellow onion
• 2 strips of cooked bacon, can be microwaved at 1 minute per strip
• 1-2 Portabello mushrooms, grilled
• 2 Oz. smoked salami. Use your favorite salami.
• 6 black dry cured Moroccan or French olives
• 6 Martini olives
• 2 slices of ham, diced
• 1 teaspoon dry oregano
• 1 teaspoon garlic
• 1/4 cup extra virgin olive oil
• 8 oz mozzarella cheese, shredded
  

Directions:

1. Dice the tomatoes and place in a colander over a bowl.
2. Lightly salt the tomatoes and mix in some dry oregano. Leave to drain.
3. Roll out the dough and brush with olive oil and garlic. Set aside.
   
4. Grill the sausage over low heat for about 30 minutes.
   
5. Rub the mushrooms with garlic and brush with olive oil.
   
6. Grill the mushrooms, fin side down first. Flip after 5 minutes and cook for an additional 5 minutes.
7. Grill the peppers and onions individually.
8. Slice the sausage.
9. roll out 2 stick shaped pieces of dough and criss-cross over the base. This forms a border between the 4 sections.
   
10. spread the tomatoes on the dough, cover with cheese.
11. build the slices as follows:
    1. Sausage, peppers, onions
    2. ham, green olives
    3. bacon, black olives, onions
    4. Salami, black olives
12. Top each section with additional cheese.
13. Bake at 425^o F for 30 minutes.
14. Let stand for 5-10 minutes before cutting.
    
15. If desired, sprinkle with crushed red peppers and serve with ice cold beer. Mangiare!
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Rustic Sausage Penne with Fresh Herbs

I first made this dish to use up some leftover meats from my Smoked Turkey with a Side of Sausage recipe. However, I liked it so much that I make it all the time now. It is rare to find really pasta dishes that take advantage of grilled flavor, you can make this dish from your leftovers or serve it as a main course at a cookout.

Last summer Lizabetti's herb garden was full of garlic chives, oregano, and parsley. These fresh flavors really wake up the penne and make the tastes just dance on your tongue. Using whole wheat pasta contributes to the heady rustic flavor of this dish. I can't wait for summer to come back so that I can eat these type of dishes again.

Ingredients:

• 4 links Italian Sausage, grilled and sliced
  
• 4 oz outdoor smoked turkey, or leftover grilled steak
  
• 8 pitted Moroccan or French dry cured black olives
• 3 oz shredded sharp provolone or Parmesan cheese.
  
• 1 Italian pepper, sliced and grilled
• 2 Portabello mushrooms or 8 Crimini mushrooms
• 1-2 tablespoons chopped garlic
• 1 lb whole wheat penne pasta.
• 2 tablespoons olive oil.
• 2 hand fulls Fresh herbs per availability. I used garlic chives, parsley, and oregano.
  

Directions:

1. Grill sausage and set aside, or use leftover sausage if available.
2. Rub Portabellas with garlic and olive oil. Grill fin side down firs for 5 minutes, flip then grill an additional 5 minutes.
3. Boil water, add pasta, boil for 6-8 minutes, drain.
4. Slice and grill the Italian pepper
5. Slice the sausage and turkey(or steak).
6. Heat up a pan, add olive oil, and fry the garlic.
7. Throw in the meat, slightly sear.
8. Add the mushrooms, olives and peppers. Mix thoroughly.
9. Throw the pasta into the pan, mix and sear slightly.
10. Sprinkle with the cheese.
11. Transfer the whole mixture into a serving bowl, sprinkle with fresh herbs.
12. Serve with a Chianti or for a lighter drink, a red wine spritzer (red wine, seltzer, ice).
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Pizza Bianca Verdi

Vegetarian pizzas run the risk of being tasteless or boring. Not the case with this pizza which incorporates flavors that work together well. The taste of grilled Portabello mushrooms and eggplant combine with the cheese, onions, peppers and spinach to create a real treat. Add some fresh basil and the flavor is out of this world.

The name of this pizza means white green pizza. White because it has no tomato sauce, and green because of the spinach and basil. This is a great candidate for cooking in the Stone Pony.

Hint: Even though many steps in this recipe call for grilling, you can achieve the same taste by brushing the ingredients with olive oil and searing in a non-stick pan.

Ingredients:

• 1/2 pound pizza dough ball. I bought mine at a local pizza parlor, but you can make your own if you like.
  
• 1 small eggplant, sliced.
  
• 1 yellow onion
• 2 Portabello mushroom cap
• 1 Italian pepper
• 1/2 cup chopped spinach
• 3-4 leaves of fresh basil, chopped coarse.
• 1/4 cup extra virgin olive oil
• 4 oz Gorgonzola cheese
• 4 oz mozzarella cheese
  

Directions:

1. Roll out the dough, brush with olive oil and garlic and set aside.
   
2. Slice and salt the eggplant, set aside to shed water.
   
3. Slice the onion, drizzle with olive oil and grill until caramelized. You can also sear in a non-stick pan.
4. Rub the mushroom caps with garlic and brush with olive oil and grill. It is important to grill fin side down first.
5. Blot dry the eggplant, brush with olive oil and grill. It is also possible to broil the eggplant 10 minutes on each side.
6. Slice the Italian pepper into rings, brush with olive oil and grill quickly, being careful not to let it get mushy.
7. Layer the eggplant on the dough followed by the Gorgonzola cheese and the spinach. Save some of the spinach.
   
8. Layer all the rest of the ingredients, top with chopped basil, the rest of the spinach and the mozzarella cheese.
9. Bake for 20-25 minutes at 425^o F.
10. Let stand for at least 5 minutes. If desired sprinkle with crushed red pepper for a little extra pizazz.
    

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Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved