Pasta Pot Pie

Pasta Pot Pie
2 Prepared pie crust circles1/2 lb Cooked pasta (ziti or mostacolli)
1/2 lb Ground beef
1 clove Garlic, crushed
1/4 c Onion, chopped
1 14 oz can. diced tomatoes
2 Basil leaves (or 1 tsp dried basil)
salt and pepper to taste Cheese filling
1 c Ricotta cheese
1 Egg
1 Tbsp Parsley flakes
1 Tbsp Parmesan, grated
Salt and pepper to taste
Cheese Layers
1/4 c Parmesan, shredded or grated
1/2 c Mozzarella, shredded
Prepare Sauce
Brown ground beef with onion and garlic,
Drain fat and add tomatoes and basil
salt and pepper to taste, add a pinch of crushed red pepper is desired
Bring to boil, lower heat and simmer 15 minutes
Prepare Cheese filling
In a small bowl whisk with fork, ricotta, egg, parsley, pinch of salt, pinch of black pepper and 1 Tbsp grated parmesan till well mixed
Cook pasta in salted water to aldente according to directions on pkg
Drain pasta and mix with sauce and set aside

Assemble Pie
Grease a 9 inch pie pan with cooking spray
Lay 1 prepared pie crust circle in pie pan and form to bottom of pan letting it overlap evenly all around the top of the pan.
Spoon in about 1/2 - 3/4 inch of prepared pasta
Spread entire ricotta mixture over bottom layer of pasta
Sprinkle layer of Parmesan over ricotta
Spoon another layer of pasta over Parmesan all the way to top of pan. Use enough pasta so that top center is higher than edges, like a mound Spread a layer of mozzarella evenly over top pasta layer
Lay top pie crust loosely over entire pie pinching two crusts together all around.Make a few punctures with a fork in top of crust.Bake in preheated 450f oven for 30 to 40 minutes till medium brown
Let stand 10 minutes before cutting
Serve
Makes six generous servings

Sauteed Escarole with Garlic and Lemon

1 Head Escarole
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Sweet Onion sliced
1/4 Cup Dry Cocktail Sherry (or Cooking Sherry)
1 Chicken boullion cube
black pepper and basil to taste
1 Lemon cut into wedges

Separate Escarole into leaves and rinse well
Shake excess water from leaves

In a 12 skillet barely brown garlic over medium heat
Add Onion. Stir to coat onion in oil, heat till translucent
Add Escarole and toss well
Heat till tender over medium heat turning occassionally
Once Escarole is tender add Sherry and bring to boil stir and leave at boil for at least 2 minutes to cook off alcohol.
Add bouillon cube and stir till dissolved
Remove from heat and season to taste.
Serve in short bowl with Lemon Wedges

Excellent as appetizer or side dish.
I like to sprinkle mine with some Parmesan or Asiago Cheese and Red Pepper Flakes.

Stuffed Portobello Caps

2 large Portobello caps
1/4 lb buld Italian sausage
1 clove garlic, minced
1 Tbsp fresh basil, chopped
6 to 8 pieces roasted red peppers
1/4 cup shredded Parmegiana (reggiano if available)
Olive Oil, (Virgin preferred)

Drizzle oil on Portobello caps
Sprinkle with garlic
Break up sausage and scatter in Portobello Caps
Scatter peppers on top
Sprinkle with basil
Cover with cheese and drizzle with oil
Bake at 375 for 20 minutes
Serve

Pesto

4 C Fresh Basil
6 Cloves Garlic
2 Tbsp Pine Nuts , Toasted
(You can toast pine nuts in an ungreased cast iron skillet just till slightly browned)
1/2 C fresh grated parmesan
1/4 cup olive oil

In a food processor, place garlic and basil, turn on processor till well mixed
Add Pine nuts and turn on processor till mixed
Add parmesan and turn on processor till all is mixed evenly
Remove basil mixture from processor and place in bowl
Pour Oil over basil mixture and stir with fork so basil absorbs oil.

Serve over al dente pasta.
Pesto can be saved in refrigerator for days it may change to a darker color but flavor will be true

Pastina Soup

This may be the easiest Soup ever and there is so much that you can do with it.
1/2 Lb Pastina (Ancini di Pepe) pasta. Usually sold in a 1 LB box or bag, use about half Pkg
1 1/2 Qts Water (no need to salt the water the soup base will make up for it.
3 to 4 tsps Chicken Soup Base. (boullon cubes will work) You can use any flavor soup base you like.
Grated Parmesan

In a medium saucepan bring water to boil.
Add Soup base Gradually tasting as it dissolves. It's up to you how you want it to taste. If you like it with 3 tsps. fine, if not add another.
Stir in Pastina,  Let cook for about ten minutes till pastina is tender and you will see it swollen in size.

Now comes the time you can customize this soup to your own taste.
I like to poach a few eggs in the soup at this point and serve it with one poached egg per bowl.
Other suggestions for add ons... Small meatballs, pieces of cooked Italian Sausage, Fresh spinach or escarole, I have even crumbled a TBSP of ricotta in each bowl before I put in the soup.
Have fun with it and don't be afraid to experiment.
Eat as much of this soup up as possible as it will have a tendency to absorb all the broth but you can reserve the left over pastina and add it to other dishes or even to a cup of cooked broth for a new cup of pastina soup

Chicken Parmesan

2 Boneless skinless chicken breasts, cut horizontally  into 4 thinner Breasts.
1 cup seasoned flour (salt, pepper, garlic powder)
2 Eggs beaten
Oil to cook chicken
2 C Marinara sauce Link
1 C shredded parmesan
Place chicken breast pieces between two sheets of wax paper and pound flat with meat mallet
Drag chicken through flour to coat then dip in egg  and place in skillet with 1/2 inch hot oil for  three minutes per side till cooked through.
Drain on paper towel.
Put one cup of marinara sauce in a flat oven safe casserole dish
Place cooked chicken in sauce
Pour remaining cup of sauce over chicken being sure to spoon some sauce over all of the chicken.
Sprinkle parmesan on chicken and bake for 30 minutes at 350F
Remove from oven garnish with fresh basil and serve.
Most often served with pasta.
Serves 2 to 4

Biscuits with Bacon Gravy

1 batch of biscuits (Home made, Made from a mix, baked from a tube. as long as you like them that's all that matters.)

1/2 Lb Bacon cut into 1 inch pieces
1 C Water
1 tsp Chicken soup base or 1 bouillon cube
1 C Heavy Cream
1 to 2 Tbsp Flour
Fresh Ground Black Pepper

Bake Biscuits according to directions and time them to be done before gravy is.
Cook Bacon over low to medium heat till cooked but not too crispy.
Add water and cook over medium heat till boiling
Add Bouillon and stir till dissolved
Stir in cream and bring back a slight boil
Add flour one Tbsp at a time and dissolve with a fork then mix it with entire mixture until desired consistency
Sprinkle with Black Pepper

Serve over open face biscuits