Hello Everyone,

In this comforting casserole, crêpes are filled with a fragrant chicken, tomato, and mushroom mixture, topped with a cheese sauce, and baked. For speed and ease, this recipe calls for leftover or store-bought rotisserie chicken.

Baked Crêpes Cacciatore with Parmesan Cream Sauce

For the filling:
3 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter; more softened for the baking dish
8 oz. cremini or white button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick (about 2-1/2 cups)
Kosher salt and freshly ground black pepper
1 medium (8 oz.) red bell pepper, cored, seeded, and cut into small dice
1 large mild fresh green chile (such as Anaheim) cored, seeded, and cut into small dice
1/2 large yellow onion, thinly sliced
1 tsp. chopped fresh rosemary
1 Tbs. all-purpose unbleached flour
1 cup lower-salt chicken broth
1 14.5-oz. can diced tomatoes, drained
1/2 tsp. fresh lemon juice; more to taste
1/4 tsp. hot sauce
2 cups chopped leftover roast chicken or store-bought rotisserie chicken

For the cheese sauce:

1 cup heavy cream
3 oz. (1-1/2 cups) finely grated Parmigiano-Reggiano
Freshly ground black pepper

For assembly:

12 8-inch crêpes, warmed if made ahead
1 tsp. sweet paprika (optional)

Make the filling:

In a 12-inch skillet, heat 1 Tbs. of the oil and the butter over medium-high heat until sizzling. Add the mushrooms, season with 1/2 tsp. salt and a few grinds of pepper, and cook, stirring frequently, until the mushrooms release much of their liquid and begin to brown, 7 to 9 minutes. Transfer to a medium bowl and return the skillet to the heat.

Add the remaining 2 Tbs. oil, the bell pepper, chile, onion, rosemary, and 1 tsp. salt. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables are very soft and fragrant, 8 to 10 minutes; don’t let them brown.

Sprinkle the flour over the vegetables and cook for a minute or so, stirring and scraping so the flour gets mixed with the fat and starts to toast a bit. Add the broth and let it come to a simmer, stirring and scraping up any browned bits, about 1 minute. Add the tomatoes, lemon juice, and hot sauce; bring to a simmer again and cook for 1 to 2 minutes to slightly thicken the sauce.

Add the chicken and mushrooms and simmer for a few minutes until everything is heated through. Remove from the heat and season to taste with more salt, pepper, hot sauce, or lemon juice. Cover the filling and keep warm.

Make the cheese sauce:

In a heavy-duty 1-quart saucepan, bring the cream to a boil over medium-high heat. Reduce the heat to maintain a lively simmer and cook until the cream has reduced by half, about 10 minutes. Reduce the heat to low and add the cheese, stirring until melted. Season generously with pepper. Remove from the heat and let cool slightly.

Assemble and bake the crêpes:

Position a rack in the center of the oven and heat the oven to 400°F. Butter the bottom and sides of a 9x13-inch baking dish.

Working with a few crêpes at a time, lay them on a clean work surface. Spoon about 3 heaping Tbs. of the filling evenly onto the bottom third of each crêpe. Fold the bottom edge of each crêpe up and over the filling, fold the sides in toward the center, and finish rolling up from the bottom. Evenly arrange the crêpes seam side down in a single layer in the baking dish.

Spread the cheese sauce evenly over the crêpes and sprinkle with the paprika (if using). Bake until the sauce is golden and bubbling slightly, 12 to 16 minutes. Serves 6.

Have A Terrific Tuesday,

Phil

Hello Friends,

This evening we have a quick version of an Italian Classic. No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name. There are many iterations of this classic: some include veal or even turkey. In this version, chicken breasts are pounded to 1/2-inch thickness for quick cooking, and once cooked, they're topped with crispy sage and strips of salty prosciutto. Serve with some simple Mashed Potatoes.

Chicken Saltimbocca

4 boneless skinless chicken breast halves (about 1-1/2 lb. total)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 Tbs. unsalted butter
24 fresh sage leaves
4 very thin slices prosciutto, cut crosswise into thin strips
1/3 cup dry white wine (like Pinot Grigio)
1 cup homemade or low-salt chicken broth

If the tenders are still attached to the chicken breasts, remove them and reserve for another use. Trim any excess fat from the chicken. Cover the breasts with plastic wrap and pound with a smooth meat mallet (or a heavy sauté pan) until they’re evenly 1/2 inch thick. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over medium-high heat. When the butter is foaming, set two of the chicken breasts in the pan and sear without moving until golden brown, 3 to 4 minutes. Flip the chicken and cook until firm to the touch and cooked through, about another 3 minutes. Transfer to a platter and repeat with the other two breasts. Add the sage leaves and prosciutto to the pan and cook until crisp and slightly browned, about 1 minute. Transfer to a plate lined with paper towels.

Pour the fat from the pan, set the pan over high heat, and add the wine. Boil, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is almost completely reduced. Add the chicken broth and boil until it’s reduced by half, about 3 minutes. Return the chicken to the pan, stir in the remaining 1 Tbs. butter, and cook for 1 minute to heat through. Serve the chicken with the sauce, sprinkled with the sage and prosciutto. Serves 4.

For the fluffiest result, use a ricer, though these rich potatoes are still delicious made with a hand masher. The crème fraîche adds a nice tang, making a tasty side dish for something hearty and almost sweet–like pot roast. If you can’t find crème fraîche (many supermarkets carry it in the specialty cheese section), use a mix of heavy cream and sour cream.

Utimate Fluffy Mashed Potatoes

1-3/4 to 2 lb. russet potatoes, peeled and cut-into large chunks (1-1/2-to 2-inches)
Kosher salt
1 cup crème fraîche (or 1/2 cup heavy cream plus 1/2 cup sour cream)
1 tsp. grated lemon zest
2 Tbs. unsalted butter, softened
Freshly ground white pepper

Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 tsp. salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.

Meanwhile, heat the crème fraîche (or heavy cream and sour cream) in a small saucepan over low heat, stirring occasionally, until smooth and just hot. Set aside in a warm spot.

Drain the potatoes and dump them back into the pan. Dry the potatoes over medium heat, shaking the pan and stirring until the potatoes look floury and leave a light film on the bottom of the pan. If using a ricer, dump the potatoes into a bowl and then rice them back into the pot set over very low heat. If using a hand masher, mash them in the pot until completely smooth.

Using a wooden spoon, beat in the lemon zest and butter. Add the crème fraîche in small additions, about 1/4 cup at a time, beating well after each addition. Season with salt and pepper and serve right away. Serves 4.

Have A Wonderful Evening,

Phil

Hello Friends,

Tonight there's nothing fancy. Just keeping it simple. Here's a quick and easy oven-baked spaghetti. Use different cheeses to create your own signature dish.

Basic Baked Spaghetti

Ingredients

• 3/4 pound lean ground beef
• 1 (16 ounce) jar spaghetti sauce
• 1 pound spaghetti
• 1 cup shredded mild Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly. Serves 6.

Once again here's some quick and scrumptious garlic bread that will complement any Italian meal. Melted mozzarella is optional, but delicious!

Toasted Garlic Bread

Ingredients

• 1 (1 pound) loaf Italian bread
• 5 tablespoons butter, softened
• 2 teaspoons extra virgin olive oil
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Directions

1. Preheat the broiler.
2. Cut the bread into slices 1 to 2 inches thick.
3. In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture evenly on the bread slices.
4. On a medium baking sheet, arrange the slices evenly and broil 5 minutes, or until slightly brown. Check frequently so they do not burn.
5. Remove from broiler. Top with cheese and return to broiler 2 to 3 minutes, until cheese is slightly brown and melted. Serve at once. Serves 10.

Have A Happy Monday My Friends,

Phil

Hello Everyone,

All the great tastes of your favorite baked spinach lasagna come together quickly in this mouthwatering skillet dish. Start to finish, it only takes 30 minutes.

Layered Pasta, Veggie and Cheese Skillet

Ingredients

• 1 (24 ounce) jar Prego® Veggie Smart® Chunky & Savory Italian Sauce
• 1 cup water
• 1 1/4 cups part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 4 cups fresh baby spinach or arugula, coarsely chopped
• 3 cups trumpet-shaped pasta (campanelle), cooked and drained

Directions

1. Stir the sauce and water in a medium bowl. Stir the ricotta cheese, 1/3 cup Parmesan cheese, egg and spinach in a medium bowl.
2. Layer 1 cup sauce mixture, half the pasta and half the cheese mixture in a 12-inch skillet. Repeat the layers. Top with the remaining sauce mixture and the remaining Parmesan cheese. Cover the skillet.
3. Cook over medium heat for 10 minutes or until the mixture is hot. Serves 4.

This is wonderful with spaghetti, lasagna, or another Italian dish, but my family likes it with almost anything. It's very good if made the day before you need it, then split down the middle, buttered, and reheated at mealtime. I use a bread machine, but it can be made without. I like to use the dough cycle, then bake it in a French loaf pan.

Garlic and Herb Bread

Ingredients

• 1 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons vegetable oil
• 2 tablespoons white sugar
• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried dill weed
• 1 1/2 teaspoons celery seed
• 1 1/2 tablespoons dried parsley
• 3 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. For bread machine: Place all ingredients in bread pan as recommended by your manufacturer. Process on "Regular" or "White Bread" cycle. Remove promptly after baking cycle is complete. Yields a 1 1/2 lb Loaf (Aprox 12 slices)

Have A Happy Week,

Phil

Hello Everyone,

Here's a traditional lasagna, that requires only about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat. Serve with the Cheddar Rolls below and a Salad.

Simply Traditional Lasagna

Ingredients

• 1 pound ground beef
• 1 pound bulk Italian sausage
• 1/2 cup warm water
• 1 cup sliced black olives
• 1 pinch basil
• 2 teaspoons garlic powder
• 1 tablespoon dried oregano
• 1 1/2 teaspoons dried sage
• 2 teaspoons ground black pepper
• 2 tablespoons minced garlic
• 1 tablespoon dried onion flakes
• 2 (14 ounce) jars marinara sauce
• 1 (16 ounce) package lasagna noodles
• 8 ounces ricotta cheese
• 1 pound mozzarella cheese, shredded

Directions

1. Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
4. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping. Serves 8.

These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.

Cheddar Rolls

Ingredients

• 1/2 cup butter
• 1/2 cup finely chopped onion
• 1/2 cup water
• 1 (8 ounce) can tomato sauce
• 4 cups unsifted all-purpose flour (divided)
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 (.25 ounce) packages active dry yeast
• 1 egg, at room temperature
• 1/4 teaspoon vegetable oil
• 1/2 pound sharp Cheddar cheese, shredded
• 1 egg, at room temperature
• 1 teaspoon water

Directions

1. Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
2. Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
3. Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
4. Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
5. Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
6. Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
7. Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes. Yield 2 Dozen Rolls.

Have A Wonderful Week,

Phil