EDIBLES
Master the art of Italian comfort cuisine
(Family Features) Cool, crisp days call for comfort foods, like the classic flavors of traditional Italian cooking. Whether you’re Italian by heritage or simply by heart, learning the art of Italian cuisine may be easier than you may think.
Perfect your pasta game. Limp, mushy, overcooked pasta can ruin an otherwise delicious Italian dish. Aim for al dente pasta, which is soft but still firm. It’s important to note variables like the type of pasta, size of your pot and amount of water can all affect cooking time. Treat the package instructions as a guide and start taste testing 1-2 minutes before you expect it to be done.
Be choosy about your ingredients. Many of the best Italian dishes are incredibly simple, so it’s important to select quality ingredients that allow the flavors to really stand out. Made in Italy, Bertolli d’Italia sauces are available in premium red and white varieties to elevate the at-home culinary experience and bring the authentic and delicious flavors of Italy to your table. Every jar reflects more than 150 years of authentic Italian culinary tradition using high-quality ingredients like tomatoes vine-ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.
Give seasonings time to simmer. Great things come to those who wait. That’s why the best Italian chefs sample their sauces along the way, adding and adjusting until the taste is just right. Then, they allow the ingredients to simmer together to create a perfectly balanced harmony of flavors.
Experiment with proteins and veggies. For many Italian recipes, you can create an entirely new dish by adding or swapping the protein and adding fresh produce. Try introducing juicy strips of grilled chicken and fresh, steamed broccoli to an alfredo pasta like this Cavatelli with Cacio e Pepe Sauce. Or, if you’re a seafood lover, reimagine this Fresh Tomato Bruschetta Chicken by swapping in a mild white fish like halibut, cod or snapper.
Get cozy in your kitchen this fall with more comforting recipes at Bertolli.com.
Cavatelli with Cacio e Pepe Sauce
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
- Salt, to taste
- 1 box dry Cavatelli pasta
- 1 jar (16.9 ounces) Bertolli d’Italia Cacio e Pepe Sauce
- 1 cup finely grated Pecorino Romano cheese, or to taste
- freshly ground black pepper, to taste
- Bring large pot of cold water to boil. Salt water heavily.
- Cook dry pasta according to package instructions until al dente. Strain pasta, reserving pasta water.
- In large saucepan over low heat, warm pasta sauce 3-5 minutes. Add 1-2 tablespoons pasta water.
- Transfer cooked pasta to saucepan.
- Stir and toss pasta approximately 30 seconds over medium heat to integrate it with sauce. Add pasta water as needed for creamier texture.
- Plate pasta and top with finely grated Pecorino Romano and freshly ground black pepper, to taste.
Fresh Tomato Bruschetta Chicken
Prep time: 15 minutes
Cook time: 28 minutes
Servings: 6
- 1/3 cup extra-virgin olive oil
- 3 tablespoons finely chopped fresh basil, plus additional, for garnish
- 3 cloves garlic, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 6 thinly sliced boneless, skinless chicken breast cutlets (about 1 1/2 pounds)
- 1 large onion, thinly sliced
- 1 jar (24.7 ounces) Bertolli d’Italia Marinara Sauce
- 2 cups multi-colored grape tomatoes, halved
- 2 stems cherry tomatoes on the vine
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons balsamic glaze
- Preheat oven to 400 F.
- In small bowl, whisk olive oil, basil, garlic, salt, pepper and oregano until combined. Combine 2 tablespoons oil mixture and chicken in resealable plastic bag. Let stand 5-10 minutes at room temperature to marinate.
- In medium skillet, heat 2 tablespoons oil mixture over medium heat. Add onions; cook 3-4 minutes, or until crisp-tender. Stir in marinara sauce. Pour mixture into lightly greased 13-by-9-inch baking dish. Arrange chicken breasts in dish, overlapping if necessary. Top with grape tomatoes and cherry tomato stems. Spoon remaining oil mixture over tomatoes.
- Bake, covered, 25 minutes, or until chicken is done (165 F) and tomatoes start to burst. Sprinkle with Parmesan, drizzle with balsamic glaze and garnish with fresh basil leaves before serving.
SOURCE:
Bertolli
EDIBLES
Find comfort in food with crispy chicken strips
(Family Features) Cooler weather brings the joy of comfort food, and it’s hard to find a dish more comforting than fried chicken. This Fried Chicken Tenders recipe makes it easy to cook tasty strips to golden perfection – just pair with your favorite dipping sauce (or none at all) for a classic weeknight meal.
Find more fall meal ideas at Culinary.net.
Fried Chicken Tenders
Recipe courtesy of “Cookin’ Savvy”
Servings: 4
- Oil of choice, for frying
- 1/2 stick butter
- 2 eggs
- 2 cups milk
- 3 pounds chicken breast, cut into strips
- 2 cups flour
- 1/4 cup barbecue seasoning of choice
- 1/4 cup mesquite seasoning
- salt, to taste
- pepper, to taste
- dipping sauce of choice (optional)
- Fill Dutch oven or large frying pan halfway with oil and butter; heat over medium heat.
- In large bowl, mix eggs and milk then place chicken strips in mixture.
- In separate bowl, mix flour, barbecue seasoning and mesquite seasoning. Add salt and pepper, to taste.
- Remove 4-6 chicken strips from milk mixture and cover completely in flour mixture.
- Drop pinch of flour in hot oil; if it crackles, it’s hot enough. Once hot, fry battered chicken 4 minutes then, using tongs or fork, turn over and fry 4 minutes. When done, chicken will be golden and almost float. Remove from frying pan and repeat with remaining chicken.
- Serve with dipping sauce of choice, if desired.
SOURCE:
Culinary.net
EDIBLES
Celebrate cozy season with a creamy, comforting meal
(Family Features) A snug sweater, a crackling fire and a meal that warms you from the inside out are perfect ways to spend a cool autumn evening with the people you love.
Gather around the table for a hearty meal featuring some of the most comforting flavors of fall – pumpkin, apple and cinnamon – plus a special ingredient: pierogies. Found in the frozen food aisle, Mrs. T’s Pierogies are stuffed with creamy mashed potatoes, cheesy goodness and other big, bold flavors – a comforting addition to this Creamy Pumpkin Soup with Mini Pierogies.
Available in 13 flavors, including 4 Cheese Medley, Loaded Baked Potato, Broccoli & Cheddar and other varieties in both full and mini sizes, they can be boiled, baked, sauteed, air fried and even grilled, making them a versatile addition to seasonal dishes of all kinds.
Plus, in honor of National Pierogy Day, you can enter for a chance to win items to get cozy –pierogy style. From getting comfy on the couch with pierogies to enjoying them in bed, you can win items inspired by these soft, pillowy, cheese-filled pasta pockets: like a plush robe or pierogy-shaped blanket. To enter, simply follow @mrstspierogies on Instagram, like the sweepstakes post and comment your favorite way to get cozy.
To find more cozy recipe inspiration, visit mrstspierogies.com.
Creamy Pumpkin Soup with Mini Pierogies
Prep time: 5 minutes
Total time: 40 minutes
Servings: 4
- 1 large shallot
- 1 large Honeycrisp apple (or 1 1/2 cups)
- 5 garlic cloves
- olive oil
- 2 cups low-sodium chicken or vegetable broth, divided
- 2 cups canned pumpkin puree
- 2 teaspoons maple syrup
- pepper, to taste
- salt, to taste
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 2 tablespoons heavy cream
- fresh thyme, to taste
- 1 box Mini 4 Cheese Medley Mrs. T’s Pierogies
- Slice shallot, peel and cube apple and crush garlic.
- In pot over medium-low heat, add drizzle of olive oil and saute shallots, garlic and apple 20 minutes, covered.
- Let mixture slightly cool then add to blender with 1/2 cup broth and blend until fully combined.
- In pot, add pumpkin puree; blended shallot mixture; maple syrup; salt, to taste; pepper, to taste; nutmeg; cinnamon; remaining broth; heavy cream; and thyme, to taste. Bring to low boil then add frozen pierogies. Boil 3 minutes.
SOURCE:
Mrs. T’s Pierogies
EDIBLES
Bring the taste of takeout home
(Family Features) Some nights, especially when schedules are jam packed, the allure of grabbing takeout or swinging through a drive-thru between activities may sound more appealing than spending time in the kitchen. You can skip the to-go boxes, however, with these tasty Asian-inspired dishes that come together almost as fast as delivery while allowing you to get creative at mealtime.
Packed with fresh shrimp and crispy veggies, this Crab and Shrimp Sushi Burrito fuses some favorite takeout dishes together to satisfy cravings in half an hour. Using Success Boil-in-Bag Jasmine Rice, which cooks up soft and fluffy, provides a flavorful and aromatic base. This combination of seafood, homemade sauces and flavorful veggies makes for an unforgettable taste experience comparable to your favorite quick-serve restaurant.
Or let your kitchen appliances help create a satisfying, soothing take on a Thai classic. A quick and easy bowl of deliciousness that’s sure to comfort the whole family, this Thai Red Curry Chicken and Rice Soup features chicken, lime juice, Thai red curry and coconut milk mixed with basmati rice.
Ready in just 10 minutes, Success Boil-in-Bag Basmati Rice is quick, easy and mess-free, and it’s guaranteed to always cook right – just place the bag in chicken broth to experience the long-grain rice’s subtle, nutty flavor and unique texture. Plus, Success Rice is free from artificial additives and unprocessed ingredients, so you can feel good about serving it with a variety of dishes.
Find more recipe inspiration to tackle takeout cravings and more at SuccessRice.com.
Crab and Shrimp Sushi Burrito
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Jasmine Rice
- 1/2 cup unseasoned rice vinegar
- 2tablespoons granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons mayonnaise
- 2 tablespoons Sriracha sauce
- 1/4 teaspoon sesame oil
- 1tablespoon black sesame seeds
- 4 sushi nori sheets
- 1/2 carrot, ribboned, divided
- 1/2 cucumber, ribboned, divided
- 6 crab sticks, shredded, divided
- 6 large shrimp, cooked, deveined, tails removed and butterflied, divided
- Rinse rice bag under cold water to remove starch. Prepare rice according to package directions.
- In small saucepan over medium-low heat, heat rice vinegar, sugar and salt until sugar and salt have dissolved, about 1 minute. Set aside.
- In small bowl, mix mayonnaise, Sriracha sauce and sesame oil. Set aside.
- Transfer cooked rice onto large baking sheet. Drizzle half the vinegar mixture over rice, turning until all rice is fully coated. Taste and add more vinegar mixture, if desired. Spread rice into thin layer and cool to room temperature. Sprinkle sesame seeds on top.
- Lay down one sushi nori sheet. Spread layer of rice on it. Place half the carrots and cucumbers on rice. Place crab and shrimp on top.
- Place another sushi nori sheet just under first one and roll. Repeat with remaining sushi nori sheets, rice, carrots, cucumbers, crab and shrimp. Wrap both burritos in plastic wrap. Let rest 10 minutes.
- Slice burritos in half and serve with spicy mayo.
Thai Red Curry Chicken and Rice Soup
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6
- 6 cups chicken broth
- 2 bags Success Basmati Rice
- 1 can (14 ounces) coconut milk
- 2 tablespoons Thai red curry paste
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 pound chicken breast tenders
- 2 tablespoons lime juice
- 4 green onions, thinly sliced
- In pressure cooker on saute setting over high heat, bring broth and rice bags to boil. Boil, uncovered, 10 minutes. Remove bags with fork and set aside.
- Add coconut milk, curry paste, soy sauce and brown sugar to pressure cooker. Turn off saute setting. Add chicken. Cover and lock to seal. Set to pressure cook setting over high heat about 10 minutes, or until chicken is tender. Carefully, manually or naturally, release pressure according to manufacturer’s instructions before removing lid.
- Set pressure cooker to saute setting over medium heat. Remove chicken and shred with two forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.
SOURCE:
Success Rice
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