Category: Recipes

Chicken Involtini with Feta and Asparagus Recipes at My Table

Chicken Involtini with Feta and Asparagus

Chicken Involtini with Feta and Asparagus

Chicken Involtini with Feta and Asparagus are little bundles of yum that cook in their own juices and make a thick creamy sauce.  This makes the whole house smell like Fall and everyone will run to the table when you call.

Walking down the aisle at Costco today, I noticed the spanakopita and I thought about how much I love Feta Cheese.  Then I went to the local grocery store where they had fresh asparagus.  Sometimes, that’s the way I come up with new recipes.  I came home and laid out the fresh ingredients.  The rest was easy and I came home and created my Chicken Involtini with Feta and Asparagus.

Involtini in Italian means a little bundle.  These are very popular in Sicily and are made from chicken or beef. Chicken Involtini with Feta and Asparagus creates a tasty, but light supper to bring to your table.   I have another recipe on this website which uses raisins https://recipesatmytable.com/involtini-chicken-raisins/

I snap off the bottom of the asparagus spears using my fingers.  Dice the onions and slice the feta into strips.

Place 2 tbsp of olive oil into a pan and soften for one minute.

Unroll the boneless and skinless chicken thighs and Place 2 to 3  pieces of asparagus on each. I snap the asparagus to fit each chicken thigh.  keep these tender ends and slice for the sauce.

Use toothpicks to secure the meat.

The involtini ready for the flour and then the hot pan.

Thinly slice the leftover asparagus; this will thicken the sauce and give more flavour to the dish.

Place 1 tbsp of Italian seasoning into the flour.

Roll each involtini in the flour before placing into the hot pan.

The involtini sizzle in the pan and the smell of the onions, garlic and meat fill the room.

Use some good wine when cooking; the chicken waits for the wine to hit it.

After the chicken browns add the wine and chopped asparagus; now cover and simmer for 35 minutes.  the Chicken Involtini with feta and asparagus look good!!

It’s a beautiful thing.

Chicken Involtini with Feta and Asparagus Recipes At My Table
5 from 1 vote
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Chicken Involtini with Feta and Asparagus.

These little bundles have asparagus and Feta tucked away in them. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Renata Solski

Ingredients

  • 8 boneless and skinless chicken thighs
  • 1 bunch asparagus 350 gr
  • 100 gr feta cheese sliced
  • 2 tbsp olive oil
  • 1 medium Vidalia onion
  • 1 clove garlic
  • 1/4 cup all purpose flour
  • 2 tbsp Italian seasoning divided in two
  • 1 cup white wine
  • 1 cup water
  • salt and pepper to taste
  • 1 tbsp chopped parsley garnish
  • 2 tbsp crumbled feta garnish

Instructions

  1. Wash, dry and snap your asparagus to remove the tough ends.

    Slice the feta into long chunks.

    Dice the onions.

    Heat a large pan that has a lid, place 2 tbsp of olive oil.

    Place the diced onions and garlic clove into the pan.  Soften for one minute and remove the garlic.

    Place each involtini into the hot pan and cook for one minute on each side.

    Pour one cup of the wine into the pan and let it bubble.  

    Put the left over sliced asparagus into the pan.

    Season with salt, pepper and the other tbsp of Italian seasoning.

    Pour in the cup of liquid. 

    Reduce heat to medium/low.  

    Cover the pan and cook for 35 minutes. Check the pan to ensure that the sauce is thickening and stir to allow slow cooking and so that the pan doesn't burn.  

    Let it sit covered for 5 minutes to rest.

    Garnish with the parsley and crumbled feta.

    Serve on a platter.

    Salad, rice, couscous or pasta make a nice side for this dish.  




Recipe Notes

You may substitute vegetable or chicken broth for the liquid.

 

 

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Alissa's Everything in the Cupboard Cookies Recipes at My Table

Alissa’s Everything in the Cupboard Cookies

Alissa’s Everything in the Cupboard Cookies

Alissa’s Everything in the Cupboard Cookies are the best cookies you will ever bake.  They won’t last long; and so, hide them.  My three children always knew that our house was open to everyone and our house was meatball, muffin and cookie central in our neighbourhood.  Today my children are all grown and live in different cities, but they visit and they know that our house continue to be open to all.

Lauren invited Alissa Scarparelli to spend the weekend with us and perhaps get a late fall swim in the pool.  Apparently Alissa makes the best cookies and she asked if I would host her on the blog.  Here is my first guest on the blog and I hope there will be more.  Alissa is also an Italian and loves to cook.  Her bubbly personality comes alive when she talks about food.  She loves to bake and you will want to bake these cookies over and over again.

These cookies have a salty and sweet side to them.  The variety of ingredients provide crunch and a gooey texture that keeps you reaching for more. I enjoyed my time in the kitchen with Alyssa and learned some new techniques because baking is not my forté .  She is very comfortable and made the whole process look very easy.  You can do this and make the best bath of cookies ever.

We are in the kitchen and ready to bake.

The dough ingredients.

The add-ins.

This girl has a natural talent for baking and she is ultra-confident with her recipe.

The butter browns and you can see the brown bits.

We cool it in  a water bath.

The sugars go into the cooled butter.

Alissa checks the batter with a spatula.

The dough ready for the add-ins.

The add-ins meet the dough.

Alissa gets right into the bowl with her hands.

Imagine eating this cookie dough!!

Making the cookies.

Leave lots of space for these cookies to expand.

Cooling the cookies.

All plated.

Alissa's Everything in the Cupboard Cookies Recipes at My Table
5 from 1 vote
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Alissa's Everything in the Cupboard Cookies

The crunchy and a gooey texture of these cook keeps you reaching for more.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Alissa's Everything in the Cupboard Cookies
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Author Renata Solski

Ingredients

The Dough

  • 1 cup butter browned and cooled
  • 2 1/4 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 1/2 tsp Vanilla Extract
  • 1 tbsp plain yogurt greek or any kind

The add-ins

  • 1/2 cup crushed pretzels
  • 1/2 cup Skor bits
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

Instructions

  1. Brown the butter.  If you have never browned butter before, watch this video.

    https://www.youtube.com/watch?v=VYS5bN_vDmU

    Cool in a water bath for about 15 minutes.

    In a mixing bowl place the butter and the sugar.

    Beat until creamy.

    Add the egg mixture and beat.

    Next put in the yogurt and beat.

    Now mix the dry ingredients in a bowl and start adding them to the wet ingredients in fourths.

    Put in all your add-ins.

    Use your hands or a  wooden spoon to mix.

    Refrigerate the dough for about 1/2 an hour.

    Scoop out and roll into balls. 

    Line cookie pans with parchment paper.

    Leave enough room for cookies to expand. 

    Lightly press down with your hand.

    Place in a 350 F oven for 10 to 12 minutes. 



Recipe Notes

You can add your own add-ins to this dough to personalize this cookie.  Ensure that you add something salty like pretzels to kick it up in flavour and texture.  

This recipes can be doubled or tripled without changing the cookie outcome.  

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Stuffed Peppers With Vegetable Farro and Turkey Recipes at My Table

Stuffed Peppers with Vegetable Farro and Turkey

Stuffed Peppers with Vegetable Farro and turkey

Stuffed Peppers with Vegetable Farro and Turkey are hearty and delicious.  Farro is a whole grain and I use it in the place of rice in my kitchen.  I fell in love with it in Italy;  the Farro risotto was nutty and absolutely heaven.  It is a good heart healthy choice for your kitchen and a great added grain for your family.  For  a quick healthy read go to: https://www.healthline.com/nutrition/farro-benefits

These stuffed peppers will be a side for my barbecue on Saturday, but John and I eat this as a main with a salad.  The sweetness of the peppers combined with the creaminess of the Farro make this a very tasty dish.  It is good enough to entertain with and can be made ahead and reheated.

For this recipe I used a prepared packet of Farro bought at a specialty store from Italy.  It had zucchini, carrots, celery and onion already in it.  I also cook my own and the instructions are easy: for every cup of farro you need 2 cups of liquid.  You can use vegetable broth, chicken broth or just water.  Bring it to a boil with some salt and cover and cook on medium low for about 40 minutes.  The grains should absorb the liquid.  Now you can use this for anything.  You can add your own vegetables for stuffing.

To stuff my peppers today, I precooked and cooled the Farro and I am adding ground turkey.

The Farro cooked and cooling.

When the Farro Cools, I add chopped parsley and an egg.

The meat added next to the Farro.

Ready for the oven.

See how the peppers kept their shape.

 

Stuffed Peppers With Vegetable Farro and Turkey Recipes at My Table
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Stuffed Peppers with Vegetable Farro and Turkey

These easy stuffed peppers are great as a main or side.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Stuffed Peppers with Vegetable Farro and Turkey
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Renata Solski

Ingredients

  • 4 cups cooked farro with vegetables
  • 2 eggs
  • 1/4 cup parmesan cheese grated
  • 1 onion diced
  • 1/4 cup finely chopped parsley
  • l lb ground turkey
  • 2 cloves garlic minced
  • tsp salt
  • 1/2 tsp ground pepper
  • 4 large assorted coloured peppers
  • 1 cup marinara sauce optional
  • 1 cup grated 4 cheese Italiano any grated cheese you like
  • 1/4 cup olive oil
  • 2 tbsp Italian seasoning

Instructions

  1. Cook the farro and cool it.

    To the farro add the eggs, onion, parmesan cheese, parsley, garlic, salt and pepper.  Mix throughly with a spoon.

    Add the ground turkey and mix thoroughly again.  I like to use my hands for this part.

    Cut the peppers in half lengthwise. 

    Smother the peppers with some olive oil on the inside and outside. 

    Put the peppers into a large pan.

    Sprinkle generously with Italian seasoning. 

    Spoon mixture into the peppers until they are full. Divide equally amongst the peppers.

    Set oven to 375 F and cook the peppers uncovered for 45 minutes.

    Remove from oven and sprinkle with grated cheese. 

    Return to oven for another 15.

    Your peppers will keep their shape and not be soggy cooking them this way. 

    Warm up your marinara sauce and spoon over the peppers before serving, if desired.   



Recipe Notes

If you make your own farro use one zucchini, one carrot and one onion.

Soften vegetables first in one tablespoon of olive oil and then add the cooked farro to the pan.  Set aside and cool before mixing with the meat.  

Our marinara sauce recipe https://recipesatmytable.com/marinara-sauce-passata-making/

 

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Drunken Turkey Meatballs Recipes at my Table

Drunken Turkey Meatballs

Drunken Turkey Meatballs

Drunken Turkey Meatballs can be served as a main or appetizer.  These delicious and healthy little meatballs are covered in a white wine gravy.  Served with a side of salad this makes a perfect meal for company.  They can also be served over noodles or rice for a heartier meal.

I have an obsession with meatballs and I try different meats, vegetables and spices. Being Italian, I think meatballs run through my blood stream.  LOL.  This recipe brings out my Sicilian side as I add some nutmeg.   Meatballs are my favourite to cook because the possibilities for sides are endless.  I also can control the amount I eat.  They freeze easily and make a super quick meal on those nights when you don’t know what to make.  Meatballs can be dropped in broth, sauce or gravy.  Discover your own way to create your favourite meatballs.

I use nutmeg in many recipes and it has many health benefits: https://www.naturalfoodseries.com/13-health-benefits-nutmeg/

The onions soften in some Olive Oil.

Meanwhile, the bread crumbs soften with some milk.

In the other bowl the meat goes in with the parsley, garlic and spices.

Then it all comes together.

These meatballs are very soft and I dredge them in a bit of flour before frying.

Dredged in a bit of flour and rolled, They are ready for the pan.

Golden brown and ready for the gravy.

The onions in the wine gravy.

It bubbles away.

The meatballs meet the gravy.

Plated and delicious!!

 

Drunken Turkey Meatballs Recipes at my Table
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Drunken Turkey Meatballs

Covered in white wine gravy, these are delcious!!

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Drunken Turkey Meatballs
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Renata Solski

Ingredients

The meatballs

  • 1 lb ground turkey or chicken
  • 1 clove garlic finely chopped
  • 2 tbsp parsley finely chopped
  • 1/2 tsp ground nutmeg
  • 6 tbsp dried bread crumbs
  • 1/4 cup milk
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup canola oil for frying the meatballs
  • 1/4 cup flour to help roll meatballs

The Sauce

  • 2 tbsp olive oil
  • 2 medium onions finely chopped
  • 2 cups white wine
  • 1/4 cup all purpose flour
  • salt and pepper to taste

Instructions

The meatballs

  1. In one bowl place meat, garlic, parsley, salt and pepper.  Mix well.

    In another bowl soak the breadcrumbs in milk. Let this sit for 5 minutes.

    Add the crumbs to the meat and now add the eggs.

    Mix well.  If making this as a main course use about 2 tbsp of the mixture for each meatball.  If making an appetizer roll 1 tbsp of the mixture. 

    Put 1/4 cup of flour in a plate.  Drop your meatballs by the tablespoonful in the flour.

    Roll in your hands. 

    Heat the oil and cook the meatballs in batches.  Turn to brown.

    Transfer meatballs onto a paper towel to drain and then transfer into the sauce. 

    Cook in the sauce for 20 minutes over medium low heat.




The Sauce

  1. Heat the olive oil and add the onions.

    Cook the onions until soft.

    Sprinkle in the flour and cook for another minute.

    Pour in the wine and season with salt and pepper.

    Cook on medium/ low for 15 minutes.  

    The sauce should be reduced.  

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