Instant Pot Braised Beef & Tortellini

Ingredients:

• 3 tablespoons olive oil 
• 1 -2 lb boneless beef short rib (or similar tough cut of beef) 
• 1 garlic clove, minced 
• 1 tomato, diced 
• 6 ounces fresh mushrooms, sliced 
• 8 ounces Marsala wine 1/4 cup flour 
• 1 tablespoon Italian seasoning 
• 1 -2 lb asiago-filled tortellini, boiled 
• Salt and pepper

Directions:

For Instant Pot follow these directions, (total time ~45 minutes):

1. Heat oil in pot on saute mode. 
2. Toss short ribs in flour, add to pot, and sear on all sides. 
3. Add garlic, mushrooms and seasoning and cook for 2-3 minutes. 
4. Add Marsala wine. 
5. Put lid on instant pot and turn to manual mode. 
6. Cook on high pressure for 35 minutes. 
7. Let pressure release naturally for another 10 minutes, then turn pressure release valve. 
8. Remove meat and shred/cut into small pieces. 
9. Turn heat to saute mode and cook until the sauce is reduced. 
10. Add a touch of heavy cream to the sauce at the end. 
11. Serve meat and sauce over tortellini. 

World's Best Lasagna

Ingredients:

• 1 pound sweet Italian sausage  
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed 
• 1 (28 ounce) can crushed tomatoes 
• 2 (6 ounce) cans tomato paste 
• 2 (6.5 ounce) cans canned tomato sauce 
• 1/2 cup water 
• 2 tablespoons white sugar 
• 2 tablespoons fresh basil
• 1 teaspoon Italian seasoning    
• 2 teaspoons salt
•  1/4 teaspoon ground black pepper 
• 4 tablespoons chopped fresh parsley 
• 12 lasagna noodles 
• 16 ounces ricotta cheese 
• 1 egg 
• 3/4 pound mozzarella cheese, sliced 
• 3/4 cup grated Parmesan cheese

Directions:

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1.5 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F.
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Zuppa Toscana

Ingredients:

• 1 lb Italian sausage
• 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups kale or 2 cups swiss chard, chopped
• 2 cups chicken broth
• 1 quart water
• 1 cup heavy whipping cream
• Salt and pepper

Directions:

1. Chop or slice uncooked sausage into small pieces.
2. Brown sausage in your soup pot.
3. Remove sausage and place on plate with paper towels to absorb oil. 
4. Wipe out soup pot with a paper towel to get rid of excess oil. 
5. Add chicken broth and water to pot and stir.
6. Place onions, potatoes, and garlic in the pot.
7. Cook on medium heat until potatoes are done.
8. Salt and pepper to taste.
9. Simmer for another 10 minutes.
10. Turn to low heat.
11. Add kale and cream.
12. Heat through and serve.

Pesto

Ingredients:

• 1 cup basil, packed
• 1/8 cup pine nuts
• 1 close garlic
• 1/8 cup finely grated Parmesan or other hard cheese
• 1/8-1/4 cup extra virgin olive oil
• dash of salt
• A bit of lemon juice (optional)

Directions:
Combine all ingredients in a mortar & pestle and mash up until made into a wet yummy paste.

Bruchetta Pasta

Ingredients:
Pasta of your choice
3-4 Roma tomatoes
1/2 cup basil
2 boneless, skinless chicken breats
Parmeasean cheese
Asiago cheese
Salt
Extra virgin olive oil
Balsamic vinegar
Italian seasoning

Directions:

1. Salt a pot of water and bring to a boil
2. Cook pasta until al dente
3. Heat pan with olive oil
4. Sprinkle italian seasoning on chicken breasts
5. Cook chicken breasts in pan until done, don't over cook. Remove and let rest. 
6. Dice the tomatoes and chiffonade basil
7. When pasta is finished cooking drain and then put back in pot
8. Add about 3 tbs olive oil and 3 tbs balsamic vinegar and 1-2 tsp salt or to taste
9. Add about a 1/2 cup each of Asiago and Parmesan cheese, or to taste
10. Cut chicken chicken breast into finger sized pieces
11. Plate by putting pasta in a bowl, top with chicken, then add the tomatoes, finally the basil. 
12. Grate more cheese over pasta
13. Sprinkle a bit more olive oil and balsamic over pasta and perhaps a pinch more of salt

Penne Pasta with Smoked Salmon and Caper Cream Sauce

I love smoking food. One of my favorite thing to smoke is salmon. Something about the fatty fish just is perfect with smokey flavor. Up until recently there was only one dish I would use smoked salmon in; a dip (I'll post a recipe for my irresistible smoked salmon dip soon enough). But this creamy pasta dish works perfect with smoked salmon. Even though this dish breaks a few culinary rules you'll find that it is lip smacking good!

Ingredients:
1/4 cup extra-virgin olive oil
1 small onion, chopped
1/2 pound smoked salmon, chopped (I smoke this myself, it is cured before hand as well, but that's another post)
1 cup heavy cream (a.k.a. whipping cream)
1-2 tablespoons capers, drained
Salt and freshly ground black pepper to taste (if you smoke your own salmon, I'd skip the salt)
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water)
Freshly grated Parmesan cheese
1 lemon

Directions:

1. Cook your pasta
2. In a large skilled add your olive oil and onions. Cook the onions til they are translucent, but not brown.
3. Pour in the cream and the capers. Heat an additional 1-2 minutes.
4. Combine sauce and pasta.
5. Add the pasta water you reserved.
6. Sprinkle your serving with (gasp!) Parmeasan cheese.
7. Squeeze some lemon juice over the top of your portion.
8. Enjoy!

Roasted Garlic Focaccia Bread

I love garlic! And roasted garlic is sweet and savory. This is a simple, easy bread recipe that is bursting with flavor and is great for sandwiches, or as a side for any pasta or Italian dish.

Ingredients:
15-20 cloves of garlic peeled and roasted
1 c warm water
1 tbsp active yeast
1 tsp salt
1 tsp sugar
1 tsp oregano
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tbsp olive oil + more to brush over
2 c flour + some for kneading

Directions:

1. Roast your garlic by peeling the cloves and putting it in a ball of foil. Roast for about 45 minutes at 350F.
2. Activate yeast in a bowl by combing year, water, salt, sugar, and herbs. Wait 10 minutes or until bubbly.
3. Add olive oil, garlic, and flour. Add enough flour so you can get it out of the bowl. But keep it as sticky as you can.
4. Knead on a floured surface for a few minutes, adding flour as needed.
5. Put dough in a greased (with olive oil) bowl. Turn to coat the dough.
6. Let rise for 30 minutes or until doubled.
7. Coat a cookie sheet (preferably with raised edges) with oil.
8. Press dough onto sheet spreading it evenly.
9. Brush olive oil on top and let rise again for about 20 minutes.
10. Bake at 400F for 18-20 minutes or until the top is beginning to be browned.
11. Enjoy!

(A wonderful panini made with this bread)

Tuscan Chicken Marinara

Ingredients:
6 to 8 Boneless Chicken Thighs (May substitue Boneless Chicken Breasts)
1 Large Green Bell Pepper
1 Large Yellow Onion
1 Medium Zuchini
1 Quart Fresh Marinara (your favorite jar brand will do too)
1 1/2 Tbs Fresh Garlic (4 Cloves or Minced Jar)
1/4 Cup EVOO (Extra Virgin Olive Oil)
1/4 Cup Merlot Wine
3 Cups Whole Wheat Pasta
1 Tsp Salt
1 Tsp Pepper
1 Tsp Dried Basil
1/4 Cup Parmesan (ground or flaked)

Directions:

1. Pre-Heat oven to 375 degrees F.
2. Set a large pot of water to boil on high heat
3. Place a large 12" to 14" skillet on Med Hi Heat
4. Pour in EVOO and allow to heat for about 30 seconds
5. Place Chicken "shiny" side down in oil
6. Season with Salt, Pepper, and Dried Basil and sautee' for 2 mins
7. Flip Chicken and season this side with Salt, Pepper, Dried Basil and sautee' for 2mins
8. Flip chicken 2 more times sauteeing for 1 min on each side
9. By this time your water should be boiling add your Penne Pasta
10. Remove chicken to an oven safe pan or dish and place in the oven for 10 minutes
11. Deglaze the fry pan using the 1/4 cup Merlot on med high heat (scrape the morsels)
12. Add to deglazed pan Onions, Green Bell Peppers, Zuchini and Fresh Garlic sautee for 3 mins
13. Add Marinara and turn heat to MED to simmer
14. When timer for chicken rings remove chicken and place into your Marinara continue to simmer
15. When pasta is finished to liking (I prefer al dente' with this dish) remove and drain
16. Sprinkle cooked penne with EVOO and toss
17. Plate 3/4 Cup Penne as a "bed" setting
18. Place 1 of your Chicken Thighs on bed of Penne
19. Then Spoon on 1 Cup of Marinara
20. Garnish with Dried Basil and Parmesan

DELICIOSO!