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Spicy Sampler

Spicy Sampler

SPICY SAMPLER Chicken Fettuccine Alfredo, Italian Sausage Penne, and Meat Lasagna with Garlic Pepper Sauce.

11:53 AM

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<i>Sliced chicken, pepperoni, grilled peppers and onions, </i></div>
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<i>fresh mushrooms, black olives and red pepper flakes sauteed,</i></div>
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<i> then tossed with penne pasta, marinara sauce and mozzarella cheese.</i></div>
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<b><br /></b><b>CHICKEN PEPPERONI</b><br />
Zio's Italian Kitchen Restaurant Recipe<br />
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Serves 4-6<br />
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1 1/2 pounds boneless, skinless chicken breasts<br />
4-6 ounces good quality sliced pepperoni<br />
1 jar Bertolli Marinara <br />
1 pound penne pasta<br />
1 large sweet onion, julienned or large chopped<br />
1 yellow bell pepper, julienned or large chopped<br />
1 green bell pepper, julienned or large chopped<br />
8 ounces fresh mushrooms, sliced thick<br />
3 tablespoons minced garlic<br />
1 small can black olives, drained and sliced<br />
1 teaspoon red pepper flakes (<i>optional</i>)<br />
olive oil<br />
8 ounces mozzarella cheese, shredded<br />
grated Romano or Parmesan cheese (<i>optional</i>)<br />
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Put 4 quarts water on to boil in a 6-quart pot. When water is boiling, add pasta.</div>
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In hot skillet, add 2 teaspoons olive oil, then sauté onions, peppers, mushrooms and pepperoni until vegetables start to sweat. Add garlic, olives and chicken, stirring often. When chicken is white and onions are translucent, remove from heat (<i>be careful not to overcook vegetables or everything will be too soft</i>). Drain pasta when done. In large bowl add pasta, meat mixture, topped with grated mozzarella, covered with marinara and tossed lightly. Top with grated Romano or Parmesan to taste. Serve immediately.</div>
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Chicken Pepperoni

Sliced chicken, pepperoni, grilled peppers and onions, fresh mushrooms, black olives and red pepper flakes sauteed, then tossed wi...

5:13 PM

Chicken Pomodoro

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://s3.amazonaws.com/foodspotting-ec2/reviews/3099241/thumb_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3.amazonaws.com/foodspotting-ec2/reviews/3099241/thumb_600.jpg" width="320" /></a></div><div style="text-align: center;"><i>Sliced chicken breast, garlic, red pepper flakes and basil </i></div><div style="text-align: center;"><i>sautéed in olive oil and white wine, then tossed with diced Roma tomatoes, </i></div><div style="text-align: center;"><i>Parmesan cheese and linguine.</i></div><br /><br /><b>CHICKEN POMODORO</b><br />Zio's Italian Kitchen Restaurant Recipe<br /><br />Serves 1<br /><br />1 ounce olive oil<br />8 red pepper flakes<br />1 teaspoon minced garlic<br />4 ounces Italian marinated chicken, cooked<br />1 tablespoon fresh basil<br />2 ounces fresh diced roma tomatoes<br />1 ounce white wine<br />9 ounces cooked linguine pasta<br />1/4 cup grated Parmesan cheese<br /><br />Saute first five ingredients until hot. Add tomatoes and deglaze pan with white wine.  Add linguine and Parmesan. Toss all ingredients and serve in a large bowl.

Chicken Pomodoro

Sliced chicken breast, garlic, red pepper flakes and basil sautéed in olive oil and white wine, then tossed with diced Roma tomatoes, Parm...

4:54 PM

Bread Dipping Oil

Bread Dipping Oil

BREAD DIPPING OIL Zio's Italian Kitchen Restaurant Recipe 1 tablespoon crushed red pepper flakes 1 tablespoon ground black pepper 1 tabl...

4:41 PM

Italian Nachos

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.fl.yelpcdn.com/bphoto/ndiIYcGalptXOzllpTFmYw/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://s3-media1.fl.yelpcdn.com/bphoto/ndiIYcGalptXOzllpTFmYw/l.jpg" width="238" /></a></div><b>ITALIAN NACHOS</b><br />Zio's Italian Kitchen Restaurant Recipe<br /><br />Serve 4-6<br /><br />1/4 package Wonton Wrappers<br />1/2 package pepperoni<br />2 Italian Sweet Sausage links, sliced<br />1 cup of Balsamic Vinegar<br />1 wedge of Parmesan Cheese, grated<br />2 cups of whipping cream<br />1 tablespoon cornstarch<br />1 tablespoon flour<br />2 tablespoons butter<br />10 Kalamata olives, sliced in half<br />3 green onions, chopped<br />5 banana peppers, sliced<br />1 cup Colby/Monterey Cheese, shredded<br />1/4 cup sugar<br /><br />Prepare a large pan to fry wonton wrappers in to make crisp. Take Wonton wrappers and slice diagonally to make triangles. Fry 30 seconds in hot oil or crisp. Like chips. Drain onto paper towels once cooked.<br /><br />Cook your Italian sausage slowly in small skillet until done. Slice into thin rounds then cut in half. Cut Pepperoni into quarters or halves (<i>your preference</i>) Set these aside. Put cream into pan add shredded Parmesan Cheese. Cook this until all cheese is melted around 20 minutes now you have your Alfredo Sauce you can thicken it with a level tablespoon of cornstarch if needed.Set this aside. Now to make your Balsamic Syrup. Put butter into pan add flour to make rue. Then add vinegar and sugar cook until thickened.<br /><br />Place cooked wontons on baking pan sprinkle with meats,olives, peppers, drizzle a cup of Alfredo Sauce over top them. Next drizzle 4 tablespoons of Balsamic Syrup over this mixture. Sprinkle with Colby/Monterey Cheese. Broil for 1 minute or until cheese is melted. Top with chopped green onions.<br /><div><br /></div>

Italian Nachos

ITALIAN NACHOS Zio's Italian Kitchen Restaurant Recipe Serve 4-6 1/4 package Wonton Wrappers 1/2 package pepperoni 2 Italian Sweet Sausa...

4:08 PM

Artichoke Spinach Dip

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.fl.yelpcdn.com/bphoto/tKIbRMYcBp6e-swQMul40Q/ls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://s3-media1.fl.yelpcdn.com/bphoto/tKIbRMYcBp6e-swQMul40Q/ls.jpg" /></a></div><b><br /></b><b><br /></b><b>ARTICHOKE SPINACH DIP</b><br />Zio's Italian Kitchen Restaurant Recipe<br /><br />Serves 6<br /><br />3/4 cup chopped fresh spinach, compressed<br />3 ounces softened cream cheese<br />2 tablespoons butter<br />1 tablespoon olive oil<br />1/4 cup yellow onion, chopped<br />2 tablespoons flour<br />1/4 teaspoon salt<br />1 cup half and half<br />1/3 cup shredded Asagio or Parmesan cheese<br />1 cup monterey jack cheese, shredded<br />1/2 cup mozzarella cheese, shredded<br />1 (8 oz.) jar marinated artichokes, chopped and drained, reserve juice<br />1/4 cup reserved artichoke heart juice<br />2 teaspoons fresh lemon juice<br />1 1/2 tablespoon real bacon bits<br />1 roma tomato (<i>diced for garnish</i>)<br /><br />In medium saucepan on medium low heat, place butter in sauce pan and melt. To melted butter stir in flour and salt; Stir briskly, until flour and butter turns into a thick paste; do not brown. Add to mixture slowly half and half and stir briskly until it thickens slightly.<br /><br />Add Parmesan cheese, Monterey Jack cheese, 1/4 cup Mozzarella cheese and artichokes. Stir cheese mixture until heated through. Add 1/4 cup reserved artichoke juice and lemon juice, stir. Add fresh chopped spinach and bacon bits, stir well. Heat until all is blended and mixture starts to bubble very lightly, remove from heat.<br /><br />Place in oiled shallow casserole dish; sprinkle remainder of mozzarella cheese on top. Place in a preheated oven at 350 degrees for 15 to 20 minutes.  Remove and sprinkle with diced tomato for garnish. Serve with Focaccia or crusty garlic bread.<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media1.fl.yelpcdn.com/bphoto/yuuMTPNPFB7I3t6x3KXmqA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://s3-media1.fl.yelpcdn.com/bphoto/yuuMTPNPFB7I3t6x3KXmqA/l.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>SPINACH and ARTICHOKE PASTA</b></div><div style="text-align: center;">This dish at Zio's Italian Kitchen uses the artichoke spinach dip </div><div style="text-align: center;">tossed with sliced chicken breast, bacon, onions, fresh Roma tomatoes, and penne pasta.</div>

Artichoke Spinach Dip

ARTICHOKE SPINACH DIP Zio's Italian Kitchen Restaurant Recipe Serves 6 3/4 cup chopped fresh spinach, compressed 3 ounces softened cream...

3:55 PM

Greek Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="http://s3-media2.fl.yelpcdn.com/bphoto/1j-kg4zL9v0sOdhfHpYEkA/l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://s3-media2.fl.yelpcdn.com/bphoto/1j-kg4zL9v0sOdhfHpYEkA/l.jpg" width="297" /></a></div><br /><b>GREEK PASTA</b><br />Zio's Italian Kitchen Restaurant Recipe<br /><br />Serves 6-8<br /><br />3 chicken breasts, grilled and diced<br />1 pound penne pasta<br />8 ounces feta cheese<br />2-3 teaspoons all purpose Greek seasoning<br />1 (15 oz.) can diced tomatoes, drained<br />1/2 cup olive oil<br />10 garlic cloves, diced<br />1 onion, chopped<br />1 green bell pepper, diced<br />6 ounces kalamata olives (<i>optional</i>)<br />1/2 teaspoon red pepper flakes<br /><br />Cook pasta according to directions on the box. While the pasta is cooking, grill chicken seasoned with some of the Greek Seasoning. Saute garlic, onion, green pepper and red pepper flakes in oil.<br />Toss pasta, chicken, sauteed vegetables, tomatoes and Feta together along with the Greek Seasoning.<br /><div><br /></div>

Greek Pasta

GREEK PASTA Zio's Italian Kitchen Restaurant Recipe Serves 6-8 3 chicken breasts, grilled and diced 1 pound penne pasta 8 ounces feta ch...

3:25 PM

Tomato Florentine Soup

<div class="separator" style="clear: both; text-align: center;"><a href="http://a3.urbancdn.com/w/s/4d/l4APiBFtIpTFqI-640m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a3.urbancdn.com/w/s/4d/l4APiBFtIpTFqI-640m.jpg" width="320" /></a></div><b><br /></b><b><br /></b><b>TOMATO FLORENTINE SOUP</b><br />Zio’s Italian Kitchen Copycat Recipe<br /><br />3 tablespoons butter<br />3 tablespoons flour<br />3/4 cup diced onion<br />2 tablespoons butter<br />2 tablespoons fresh garlic<br />3 chicken bouillon cubes<br />1 cup boiling water<br />1 (28 oz.) can crushed tomatoes<br />1 tablespoon ketchup<br />3/4 cup vegetable juice<br />1/2 tablespoon dried basil<br />2 tablespoons dried dill<br />1/4 teaspoon hot pepper sauce<br />1/2 teaspoon sugar<br />1/4 tablespoon black pepper<br />2 tablespoons dry white wine<br />2 cups heavy cream<br />1/2 cup fresh spinach, julienne cut<br /><br /><b>Prepare a roux:</b> Heat 3 tablespoons butter in heavy saucepan over medium heat until foaming. Whisk in flour. Cook until straw colored, about 3 minutes. Set aside to cool.<br /><br />Saute onions in 2 tablespoons butter over medium heat until golden brown. Add garlic and continue to saute 1-2 minutes. Remove mixture from heat and puree in food processor.<br /><br /><b>Prepare chicken base:</b> Dissolve chicken bouillon cubes in hot water.<br /><br />In a small Dutch oven or heavy pot, heat tomatoes, ketchup, vegetable juice and chicken base over medium low heat. Add pureed onion mixture, basil, dill, hot pepper sauce, sugar, black pepper and wine. Simmer 15 minutes. Whisk in the roux and simmer an additional 30 minutes over medium low heat. Whisk in cream. Add the spinach. Serve immediately.

Tomato Florentine Soup

TOMATO FLORENTINE SOUP Zio’s Italian Kitchen Copycat Recipe 3 tablespoons butter 3 tablespoons flour 3/4 cup diced onion 2 tablespoons butte...

3:17 PM