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Debi's Hot DishesItalian Recipes! |
During the holidays I was invited to a wonderful Italianthemed dinner. In keeping with the theme, I brought an Antipasto salad. The food was fabulous, and inspired this set of recipes to start off the brand new year!
Angel Hair Pasta with Clam Sauce or Chicken
14 oz package of angel hair pasta ( I used multi-grain by Barilla)
2 - 6.5 ounce cans of minced clams, with juice or—if preparing the chicken version—4 chicken breasts
3-4 cloves of garlic
8 oz package of sliced fresh mushrooms
2 cups of seafood sauce or if doing chicken version use chicken broth
1 medium sweet onion, chopped
1 tsp Italian seasoning
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp black pepper
half of a fresh squeezed lemon
14 ounce can diced tomatoes, drained
1 small jar marinated artichoke hearts, drained
1 jar capers, drained
1 T olive oil
If you are preparing the chicken version, cube chicken, sauté in fry pan until cooked through in olive oil, and set chicken aside.
Cook pasta according to directions. While pasta is cooking, sauté mushrooms, garlic and onion in remaining olive oil; add clams or cooked chicken, seasonings, seafood sauce or broth, tomatoes, artichoke hearts and capers. Simmer for about 5 minutes and serve over hot drained pasta. Serves about 4-6 people.
Antipasto Salad
1 bag of romaine lettuce
6 slices of hard salami, cubed
1 medium tomato, diced
1 can of artichoke hearts, drained
1 small can of sliced black or green olives
1/2 cup fresh grated parmesan cheese
4 green onions, sliced
1/4 cup of sliced banana peppers
1/2 cup of Italian dressing (I used Newman’s Own)
Mix all together in large bowl and serve.
Chocolate Cherry Pie
1 chocolate ready-made pie crust
21 ounce can of cherry pie filling, lite
1 small box of sugar-free cherry Jello®
1 cup water
3 egg yolks
3 squares white baking chocolate (3 oz)
1 1/2 cups of Cool Whip, lite
2 T coffee liqueur or strong coffee
Spread 1 cup of cherry pie filling into the bottom of chocolate pie crust and set remainder aside in refrigerator. In medium saucepan, mix gelatin, water and white chocolate. Cook and stir over medium heat until mixture boils and chocolate melts. Remove from heat. In medium mixing bowl, beat egg yolks, stir into hot gelatin mixture until combined.
Cook over medium heat until mixture bubbles. Transfer to large mixing bowl and cover and refrigerate about 45 minutes or until mixture is the consistency of egg whites. Gently fold liqueur into Cool Whip, and then fold into the gelatin mixture, pour into the pie crust, cover and chill for 4 hours to overnight.
Garnish with remaining cherry mixture and additional whipped cream. Makes 10 servings.