Tag Archives: Italian cuisine

Italian Breakfast Casseroles

Italian Breakfast Casseroles
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
  • 4 medium red potatoes -- sliced
  • 2 tablespoons cooking oil
  • 8 eggs -- lightly beaten
  • 1 tablespoon butter or margarine
  • ½ pound thinly sliced fully cooked ham -- diced
  • 2 cups prepared spaghetti sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  1. In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
  2. Place in the bottom of four individual 16-oz baking dishes.
  3. In skillet, scramble eggs in butter until done.
  4. Spoon over potatoes.
  5. Top with ham.
  6. Pour ½ cup spaghetti sauce into each casserole; sprinkle with cheese
  7. Preheat oven to 350°F.
  8. Bake for 20 minutes or until hot and bubbly.

Viva Verde Roasted Pepper Rice Pot


Viva Verde Roasted Pepper Rice Pot
Recipe type: Side
Cuisine: American
Serves: 6
  • 4 large bell peppers
  • 4 cups chicken stock, divided
  • 1 cup fresh chopped parsley
  • ½ cup chopped onion
  • 1 garlic clove
  • 1 teaspoon kosher or sea salt
  • ⅛ teaspoon black pepper
  • ¼ cup olive oil
  • 2 cups (uncooked) long grain white rice or brown rice
  1. Heat oven to 400°F
  2. Lightly coat whole bell peppers with olive oil then place on a baking sheet.
  3. Roast until softened and slightly charred, then remove from oven.
  4. Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
  5. Remove and discard the skins, stems, seeds, and membranes.
  6. Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
  7. Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
  8. Set aside.
  9. In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
  10. Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
  11. Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
  12. Fluff the rice with a fork and serve hot.

Fettuccine Alfredo

This is one of my family favorites.  They are always begging me to make it.  It is quick and easy to make and it is always a hit.  I usually server this with Italian Sausages and Garlic Bread.


Fettuccine Alfredo
Recipe type: Main
Cuisine: Italian
  • 16 oz pkg of Fettuccine Pasta
  • ½ cup Butter
  • 2 cups Heavy Whipping Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 tsp. Sea Salt or Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper
  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in large skillet.
  3. Add cream, salt and pepper.
  4. Bring to a boil and simmer for a few minutes uncovered to reduce and thicken.
  5. Remove from heat and add Parmesan Cheese.
  6. Add Pasta & toss to mix. Serve immediately.
  7. Sprinkle extra Parmesan Cheese over the top, if desired.