Italian Onions (Family Favorites)

The next recipe I wanted to revisit from my cookbook, Carrie's Experimental Kitchen, for the Family Favorites theme is this one for Italian Onions; especially since today is National Hot Dog Day. This Italian Onion recipe originated from my Great Uncle Artie Palladino and he graciously shared it with me a few years ago. He uses water instead of chicken broth so if you're looking for a vegetarian option, you can use that or vegetable broth instead. I really like how simple and quick these are to make and they have become a staple at all of our summer barbecues. Since I don't eat hot dogs, I personally like to add these Italian Onions to a nice juicy burger or grilled Italian sausage sandwich . 

Italian Onions
Prep Time:  5 minutes    Cook Time: 35 minutes   Total Time: 40 minutes    Servings: 4

Ingredients

• 1 Vidalia Onion
• 1 tbsp. Butter
• 1/2 c. Low Sodium Chicken Broth
• 3/4 c. Ketchup (I used Heinz)
• 1 tbsp. Dried Oregano
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Cut the top and bottom off of the onion and peel back the skin. Cut the onion in half lengthwise, then slice into thin strips. 
2. Add the onions to a medium saucepan along with the butter and simmer over medium heat for approximately 5 minutes. 
3. Once the onions have started to soften, add the chicken broth and reduce heat to low. Simmer approximately 15 minutes until the onions become translucent; stirring every 5 minutes.
4. Add the ketchup, oregano, salt and pepper and simmer for another 15 minutes. Serve hot. Can be prepared up to three days ahead of time and kept refrigerated. 

Nutrition Facts

Calories 70, Carbs 11.7g, Fat 2.9g, Protein .3g, Fiber .3g, Sugar 10.7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Italian Onions Shopping List

You can find this recipe for Italian Onions, along with 180 other recipes in my cookbook available at many online retailers like Amazon, BN.com and IndieBound. Signed copies or hardcover versions are available by emailing carrieexpktchn (at) optonline (dot) net. 

If you are a Goodreads member, I'm holding a Giveaway where you can enter for your chance to win a copy for yourself, but hurry, Friday, July 26, 2013 is the last day to enter!  

Goodreads Book Giveaway

Carrie's Experimental Kitchen

by Carrie Palladino Farias

Giveaway ends July 26, 2013.
See the giveaway details at Goodreads.

Enter to win

Italian Baked Beans

Summer, as you all know, is a time for grilling and barbecues. And one menu item can usually be found at most gatherings...baked beans. I never particularly cared for the pork and bean variety so I generally never made them myself; though my mother in law makes a great version using chorizo (I'll have to get that recipe from her one of these days to share with you!). That is until I was reading the June issue of Food Network Magazine and saw a recipe from Jeff Mauro for Tuscan Stovetop Baked Beans. They looked delicious and had many of the flavors I love like garlic, tomatoes, rosemary, wine, cheese and lemon. He even added some balsamic drizzle over the top and they looked amazing! But as I started to look at the recipe to duplicate it, I decided to make a few changes.

Since I didn't have pancetta or white wine in the house, I used turkey bacon and used up an open bottle of Chianti. I started out cooking them on the stove, but they were still a little too "watery" for my liking, so I added some cornstarch to thicken it up a bit and also decided to bake them instead of cook them on top of the stove. They really got nice and bubbly that way too!

These Italian Baked Beans were INCREDIBLE! Now as you're looking at the ingredient list, you're probably thinking there are A LOT of ingredients. But most of them you should already have in your pantry and if not, just click on the Shopping List at the end of this post for a print out of what you need to purchase.


Italian Baked Beans
Adapted from Jeff Mauro's Tuscan Stovetop Baked Beans
Prep Time:  30 minutes      Yield: 16
Cook Time: 30 minutes      Serving: 1/2 cup
Total Time: 1 hour

Ingredients

• 1/2 lb. Organic Turkey Bacon, small dice
• 1 tbsp. Extra Virgin Olive Oil
• 1/3 c. Red Onion, small dice
• 2 Stalks Celery, small dice
• 1 Large Carrot, peeled and small dice
• 1 tbsp. Fresh Rosemary
• 3 Garlic Cloves, chopped
• 3/4 c. Dry Red Wine (I used Chianti)
• 1 c. Crushed Tomatoes (I used San Marzano)
• 1 Lemon, zest only
• 2 c. Chicken Broth (I used homemade)
• 2 tbsp. Pecorino Romano Cheese, grated
• 2 tbsp. Asiago Cheese, grated
• 4-15ounce Cans Small White Beans, rinsed and drained
• 2 tbsp. Cornstarch + 2 tbsp. Cold Water

Directions

1. Preheat oven to 350 degrees. 
2. Heat the oil in a Dutch oven over medium heat; then add in the bacon. Stir until crisp about 10 minutes. Remove and set aside. 
3. In the same pan, add the onion, celery, and carrots and allow to soften for about 5-7 minutes; then add in the garlic, rosemary and the cooked bacon and cook for another minute.
4. Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Allow the wine to simmer down until reduced by half; then add in the tomatoes, lemon zest, chicken broth, both cheeses and beans. Allow to simmer for 10 minutes over medium heat allowing some of the liquid to absorb.  
5. Combine the cornstarch and water together and gradually add it to the beans until they have thickened (you may not need all of it); then transfer to a 2 quart oven safe baking dish and bake for 30 minutes or until the beans are hot and bubbly. 

Nutrition Facts

Calories 104, Carbs 18.1g, Fat 1.3g, Protein 5.7g, Fiber 5.5g, Sugar .8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Italian Baked Beans Shopping List

Shared at Thursday's Treasures 7/11/13

Baked Broccoli and Cheese Arancini (Rice Balls)

Arancini are technically fried rice balls that have been coated with breadcrumbs and were believed to originate from Sicily, Italy; Messina to be exact. I had the pleasure of visiting Messina this past summer and arancini were a common food item on the local menus. They are made many different ways, but the most popular kind are filled with a meat or tomato sauce and are stuffed with mozzarella and peas. I opted for a little healthier version by baking them instead of frying; however, I did fry one to taste the difference and even though these were good baked, frying gave them that added crunch and flavor. 

Baked Broccoli and Cheese Arancini (Rice Balls)
3 c. Prepared Broccoli and Cheese Risotto, refrigerated at least 24 hours
4 Eggs
1 1/4 c. Panko Breadcrumbs
Cooking Spray

Directions: 
1. Preheat oven to 425 degrees. 
2. Mix together the chilled risotto, 2 eggs and 1/4 cup of the breadcrumbs until well blended. 
3. In two separate bowls, whisk together the remaining 2 eggs in one, and add the remaining 1 cup of breadcrumbs to the other. 
4. Form eight round balls with the rice, then dredge them each first in the eggs then into the breadcrumbs. 
5. Spray a baking sheet with cooking spray and place the breaded rice balls about 2 inches apart; then spray the tops of the breaded arancini. 
6. Bake for 15-20 minutes until they turn light brown and are heated through. Serves 8. 

Here are some pictures from my visit to Messina~Enjoy!

The fishing village

View the daily show at the clock tower

Stracciatella alla Romano Soup (Roman Style Egg Drop)

I have never made this soup before and have seen it on several Italian restaurant menus, so I wanted to give it a try. As you can see, it is very simple, quick to make and was ready in about 20 minutes from start to finish. It was good, but I think I prefer the Chinese version better. I'm not calling this a flop by any means, it is what it is. A broth based egg soup, but for me, I think I prefer a heartier soup. You be the judge! :)

Stracciatella alla Romano 
(Roman Style Egg Drop Soup)
4 c. Low Sodium Chicken Broth
5 Eggs
1 tbsp. Fresh Italian Parsley, chopped
2 tbsp. Pecorino Romano Cheese, grated
1/8 tsp. Ground Nutmeg
Salt and Pepper, to taste

Directions:
1. Add the chicken broth to a pot and bring to a low boil. 
2. In a bowl, whisk together the eggs, parsley, cheese and nutmeg. 
3. Gradually add the egg mixture to the heated broth; stirring slowly clockwise. 
4. The soup is done when the eggs are cooked. Season with salt and pepper. Makes 4 cups. 

*Nutritional Information per Cup: Calories 50, Carbs 5.1g, Fat 1.6g, Protein 7.6g, Fiber 0g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Shared at Amee's Savory Dish 10/5/12

Italian Turkey Sausage & Roasted Tomato White Bean Stew #macgrillgive

Tomato Week continues with this fabulous recipe I whipped up last week for this Italian Turkey Sausage & Roasted Tomato White Bean Stew. You all should know by now how much I love roasting things and these tomatoes added to this stew was no exception. This dish was packed with wonderful flavors and was the perfect all in one meal. It especially came in handy for us during the week as my oldest daughter has to go right from her sports practice to her SAT prep tutoring class without stopping home, so dinner is usually in the car served in a thermos. This tasted even better reheated after all of the flavors had a chance to meld together, so I wish I had doubled this recipe to keep some extra in the freezer! :)

I’m also sharing this recipe with the Share our Strength’s No Kid Hungry Campaign. Can you believe that 1 in every 5 children go hungry in America each YEAR! As a mother and a human being that to me is astounding! From this post, Macaroni Grill will donate $50 to connect a child to up to 500 meals and I'm happy to do my part to help raise awareness to this wonderful cause. If you would like to help, you can also contribute by going online to 1 Million Meals or by visiting your local Macaroni Grill  restaurant. By donating $2, you will receive $5 off of your next meal.  We hope you'll join us on this million meals mission that ends THIS Sunday, September 30! 

Italian Turkey Sausage & Roasted Tomato White Bean Stew

2 c. Cherry Tomatoes
2 Garlic Clove, chopped
1 tbsp. Balsamic Vinegar
1 tbsp. Extra Virgin Olive Oil 
Kosher Salt
Fresh Ground Black Pepper
6 Links Sweet Italian Turkey Sausage
1 tbsp. Extra Virgin Olive Oil
1/2 c. Onion, chopped
1 tbsp. Fresh Basil, chopped
1 tsp. Dried Oregano
1/2 c. Tomato Paste
1/4 c. Pecorino Romano Cheese, grated
1-15oz. Can Cannellini Beans, rinsed

Directions:
1. Add tomatoes, 1 clove of chopped garlic, vinegar, and oil to bowl and season with salt and pepper.
2. Mix well then add to a baking sheet and bake at 425 degrees for approximately 5-10 minutes or until tomatoes start to burst open.
3. While the tomatoes are roasting, heat 1 tbsp. oil in your Dutch oven or pot, remove the casings from your sausage and add to your pot. Cook the meat thoroughly so there is no pink, then add in your onions and garlic. 
4. Saute until the onions start to soften, then add in your cooked tomatoes, basil, oregano, tomato paste and cheese. 
5. Mix well then simmer for 30 minutes. Add in the beans and simmer for an additional 15 minutes. Serves 4. 

*Nutritional Information: Calories 292, Carbs 25.7g, Fat 8.1g, Protein 33.3g, Fiber 8.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*Tip: If you like your food on the spicier side, opt for the Hot Italian Turkey Sausage. You can also prepare this in a slow cooker on warm or low as long as the sausage is cooked prior to adding it to the mixture. I would also wait to add the beans in until right before you are ready to serve. 

Enjoy! 

Italian Matzo Ball Soup

Growing up in NJ, I'm proud to say that we are the Diner Capital of the World. Don't take my word for it, apparently we are according to 50states.com, even before Guy Fieri started that Diners and Drive-In's show. To me, diners and Matzo Ball Soup go hand in hand...that and greasy cheeseburgers and fries at 3am back in my mid-twenties, but I digress...There's nothing better than going to a diner and ordering Matzo Ball Soup and a Grilled Cheese Sandwich on a rainy day. It was always one of those soups I never even tried to make at home. Usually, when ordering out, it is made with a clear broth and the matzo balls. Then one day, a few years ago, I found the mix in my local grocery store. I'm sure it was there the entire time, but since I don't practice the Jewish religion, I rarely go down that particular isle. I figured I could do it myself, how hard could it be right? It was SO easy. I just prepare the mix with the eggs and oil but I also add in a little fresh rosemary and Pecorino Romano cheese as well as some carrots and celery to the broth. It's delicious and filling and goes well by itself or accompanied with a salad or sandwich. I tend to make the Matzo balls a little smaller as they do "plump up" and it's just easier to eat.

Italian Matzo Ball Soup
1 tbsp. Canola Oil
1 Stalk Celery, finely diced
1 Carrot, peeled and finely diced
6 c. Low-Sodium Chicken Broth
4 c. Water
Kosher Salt, to taste
Fresh Ground Pepper, to taste
Prepared Matzo Balls


In a large saucepan, heat oil and add celery and carrots. Saute for 5 minutes, them add chicken broth and water. Bring to a boil then let simmer for 30 minutes. Add the prepared Matzo balls and let simmer for another 15-20 minutes. Season with salt and pepper. Makes 10 cups.

For the Matzo Balls
1 Package Matzo Ball Mix (I use Manischewitz)
2 Eggs
2 tbsp. Canola Oil
1 tsp. Fresh Rosemary, finely chopped
1 tbsp. Pecorino Romano Cheese, grated


Mix all ingredients together then refrigerate for 15 minutes. Form approximately 2 dz. 1" balls.






Enjoy!