Easy Italian Dinner

by Michele Cheplic | More from this Blogger

06 Jan 2009 08:57 PM

The holidays are over, the kids are back in school and you're back to performing magic in the kitchen with what's left in the pantry. Such is the life of a creative home cook.

To make mealtime easier during this first full week of 2009, consider the following simple yet tasty Italian favorites. Both can be prepared in less than an hour and the best part--you don't have to break the bank purchasing the ingredients.

EASY STUFFED MEATBALLS

Ingredients:

2 pounds ground beef

1 1/2 cups bread crumbs

2 beaten eggs

1/2 cup milk

1 tablespoon garlic salt

1 teaspoon pepper

1 small onion, chopped and sauteed until soft

1/2 cup grated parmesan cheese

8 ounces mozzarella cheese, cut into squares

3 to 4 tablespoons olive oil

Your favorite Marinara sauce

Your favorite pasta

Directions:

Mix the first 8 ingredients in bowl. If too dry, add a little more milk or water, if too moist, add more bread crumbs.

Form meatballs around the pieces of cheese.

Brown meatballs in oil on all sides. Drain grease.

Carefully drop meatballs into simmering marinara sauce. Cook for 10 to 20 minutes depending on size of the meatball.

Serve on hot cooked pasta.

CLASSIC CHICKEN MARSALA

Ingredients:

1/2 cup all-purpose flour for coating

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried basil

4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter, divided

3 tablespoons olive oil

2 cups sliced mushrooms

1 teaspoon garlic salt

1 cup chicken broth

1/2 cup Marsala wine

1/4 dry white wine

Chopped fresh flat leaf parsley or basil

Directions:

In a shallow dish or bowl, mix together the flour, salt, pepper and dried basil. Coat chicken pieces in flour mixture.

Heat large skillet, add 2 tablespoons of butter and oil. Place chicken in the pan, and lightly brown on medium heat on both sides.

Remove chicken from pan to a plate and cover with foil to keep warm.

Add additional butter and mushrooms to skillet. Cook for a few minutes. Season mushrooms with garlic salt. Pour in both wines and chicken broth. Bring to a boil. Place chicken back in skillet and simmer for a few minutes until chicken is fully cooked and fully cooked and sauce reduces a bit. Add chopped parsley or basil.

Serve chicken, mushrooms, and sauce over hot cooked pasta or rice.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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