Homemade Pizza

Homemade Pizza

Looking for a healthier choice? I have perfected this easy homemade pizza recipe that only contains 200 calories per pizza pie. I use low calorie flour tortilla’s (Romero’s Flour Tortilla’s (Regular/Soft Taco Size) that are low in calories, but they provide that thin slice appeal us New Yorkers love! Give it a try, it is easy to prepare and cook.

Ingredients

  • 2 Romero’s Flour Tortilla’s (Regular/Soft Taco Size)
  • 24 ounce can Tomato Puree (This will give you plenty to make more)
  • Mozzarella made from skim
  • Oregano
  • 1 teaspoon of Black Pepper
  • Add Pepperoni, Sausage, Onions if you like

Directions

  1. Cook Tomato Puree in a medium pot on low heat for 20 to 30 minutes.
  2. Add 1 teaspoon of Oregano and Black Pepper.
  3. Let sauce simmer, stirring occasionally.
  4. Pre-heat oven at 400 degrees.
  5. Turn off sauce.
  6. Spread sauce on Tortilla’s.
  7. Add Mozzarella, don’t be stingy, make it extra cheesy.
  8. Sprinkle Oregano.
  9. Cook in oven for 8 to 10 minutes or until edge is slightly brown.
  10. Cut into slices and serve.

I hope you love my low-calorie homemade pizza! This is the perfect Homemade Pizza for anyone trying to shed some calories without removing pizza from your diet.

Italian Recipes

Chicken Piccata Recipe

Chicken Piccata Recipe

Chicken Piccata Recipe

Indulge in the exquisite flavors of this traditional Italian Chicken Piccata dish that promises to satisfy your taste buds. As one of my all-time favorite recipes, I have proudly served it to numerous family members and friends. Prepare for a culinary journey with these carefully selected ingredients.

Ingredients

  • 4 skinless and boneless chicken breasts 2 to 2.5 lbs., trim any fat, then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour
  • 5 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/3 cup brined capers, add juice. Secret sauce
  • 1/3 cup fresh parsley

Directions

  1. Season chicken with salt and pepper.
  2. Evenly dip chicken in flour and shake off excess on both sides.
  3. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.
  4. When butter and oil start to simmer, add all chicken pieces and cook for 3 to 5 minutes.
  5. When chicken is browned, flip and cook on the other side for 3 to 5 minutes.
  6. Remove and transfer to plate.
  7. Melt 3 more tablespoons butter and add another 1 tablespoons olive oil.
  8. When butter and oil start to simmer, add the other 2 to 4 pieces of chicken and brown both sides in the same manner.
  9. Remove pan from heat and add chicken to the plate.
  10. In the pan add the lemon juice, stock, and capers. Return to stove and bring to a low to medium boil stirring up bits from the pan for extra flavor.
  11. Salt & Pepper to taste.
  12. Return all the chicken to the pan and simmer for 5 minutes.
  13. Add the remaining 2 tablespoons butter to sauce and whisk vigorously.
  14. Pour sauce over chicken and garnish with parsley.

Allow yourself to experience the sheer delight of my tantalizing Chicken Piccata Recipe!

Italian Recipes

Penne Alla Vodka

Penne Alla Vodka

Penne Alla Vodka

Penne Alla Vodka is one of my favorite pasta dishes and it’s easy to prepare and cook. I use Pecorino cheese to give it a zesty taste. This was my very first recipe that I perfected over the years.

Ingredients

  • 1 lb. of Penne Pasta
  • 1 pint of heavy whipping cream or use half & half to reduce calories
  • 1/2 to 2/3 of a small can of tomato paste
  • 4 ounces of Vodka
  • Pecorino cheese
  • Fresh Garlic
  • Olive Oil
  • Oregano
  • White Pepper
  • Salt & Pepper to taste

Directions

  1. In a frying pan on medium heat, add olive oil and fry 4 finely chopped garlic cloves lightly browned.
  2. Let pan cool for 5 minutes before adding tomato paste and heavy whipping cream.
  3. Cook on low heat.
  4. Add tomato paste and spread it around before adding heavy whipping cream.
  5. Add 1 pint of heavy whipping cream.
  6. Stir often until sauce turns pink. Keep stirring until tomato paste is mixed well and broken down.
  7. Add a tbsp of Oregano.
  8. Add Vodka.
  9. Cook for 15 minutes and add 1/2 cup of Pecorino Cheese.
  10. Stir often with the backside of a spoon to crush and break down tomato paste.
  11. Cook for another 15 minutes until sauce thickens a little.
  12. Salt & Pepper to taste.
  13. Total cooking time is 30 minutes.

This recipe serves up to 4 Adults.

Enjoy!

Italian Recipes

Mussels Marinara Over Linguine

Mussels Marinara Over Linguine

Mussels Marinara Over Linguine

Being from Long Island, Mussels Marinara is one of my favorite seafood dishes. This recipe was made to perfection over the years, and it goes well with your favorite beer or wine. The recipe to prep and cook takes 60 minutes.

Ingredients

  • 2lbs of Princess Edward Island Mussels
  • 1 pound of Dream Field Linguine (Only 5 Grams of carbs digestible out of 43)
  • 2 large (28 oz.) cans of Crushed Tomatoes (Contadina preferred)
  • 2 tbsp. of black pepper
  • 1 tbsp. of white pepper
  • 4 to 6 garlic cloves
  • 2 tbsp. of fresh basil
  • 2 tbsp. of fresh oregano

Directions

  1. Clean mussels thoroughly in cold water.
  2. Add muscles into pot of boiling water for 5 minutes or until shells open.
  3. Remove mussels and set aside.
  4. Mince or thinly slice garlic gloves and fry in a small pan with a tablespoon of olive oil and a splash of water and add to Marinara sauce when garlic is slightly brown.
  5. Add two cans of crushed tomatoes to a large pot and add a cup of water. Keep on low heat or until sauce is simmering and stir every 10 minutes. Keep lid on but leave an opening of about a quarter of an inch to let moisture out.
  6. Add fried garlic to sauce but drain oil first to reduce fat.
  7. Add 2 tbsp. of black pepper.
  8. Add 1 tbsp. of white pepper.
  9. 2 tbsp. of fresh basil.
  10. 2 tbsp. of fresh oregano.
  11. sauce for 30 minutes before adding mussels and stir every 10 minutes.
  12. Cook with mussels for another 20 to 30 minutes stirring every 10 minutes.
  13. When you add the mussels into the sauce, put a large pot of water up on high heat for the pasta.
  14. Cook pasta for 8 to 9 minutes and strain.
  15. Add sauce and mussels in a bowl and serve.

Serves four adults, add another pound of pasta for 8 servings, but do not double any of the ingredients. A glass of white wine goes well with this dish. Nutritional Facts a 3 oz (85 g) portion of cooked blue mussels contains 20g of protein and only 147 calories. It is rich in iron, manganese, phosphorus, selenium, zinc, and vitamins C and B12. Mussels are low in fat, only containing 0.7 grams of saturated fat in a 3oz portion. They are, however, an extremely rich source of Omega-3 fatty acids, which are found in oily fish and other foods but are not produced by the body.

Italian Recipes

Linguine and Clams Marinara

Old Style Italian Sauce

Old Style Italian Sauce

There’s nothing like an Italian grandma’s homemade Italian Sauce. This recipe has been perfected over the years by three generations and I am sure you will be amazed when you cook this for your family. The best part of cooking this sauce is the aroma throughout the house. You will get hungry, but the wait is well worth it!

Ingredients for the Italian Sauce

  • 2 – 28 Oz cans of Crushed Tomatoes (I prefer Contadina for all sauces)
  • 1 – 28 Oz can of Whole Peeled Tomatoes
  • 1 – 15 Oz can of Tomato Puree
  • 1 – 6 Oz can of Tomato Paste
  • 4 medium to large pieces of beef short ribs
  • 4 medium pieces of pork ribs
  • 6 hot or mild Italian Sausage
  • 1 medium sweet onion chopped fine
  • Large Garlic Cloves sliced very thin
  • 1 tbsp of fresh parsley
  • 1/8 cup of fresh basil
  • 1 tbsp of fresh oregano
  • 1 tsp of black pepper
  • Olive Oil to lightly brown the garlic
  • Meatballs, please see our meatball recipe. You can prep the meatballs while the gravy is cooking, because you do not add the meatballs until the last 30 minutes before the gravy is done.

Directions

  1. Add Crushed Tomatoes into a large pot.
  2. Blend Whole Peeled Tomatoes add to pot.
  3. Add Tomato Puree into pot.
  4. Add 1 tbsp of fresh parsley.
  5. Add 1/8 cup of fresh basil.
  6. Add 1 tbsp of fresh oregano.
  7. Add 1 tsp of black pepper.
  8. Set flame to medium until gravy begins to bubble then lower flame to a simmer.
  9. Stir gravy every 10 minutes.
  10. In a separate frying pan, brown the beef short ribs, pork ribs and sausage.
  11. Add each meat group when done into the gravy.
  12. In a separate frying pan add olive oil to cook the garlic and onion. Cook the garlic and onion until it’s slightly brown.
  13. Add garlic to gravy.
  14. In the same frying pan add the Tomato paste and fry it for about 5 to 7 minutes.
  15. Add tomato paste to gravy.
  16. Cover the gravy with the top of the pot leaving a very small opening for moisture to escape.
  17. Stir the gravy every 10 minutes and cook for 4 to 5 hours. Make sure the flame is very low.
  18. Add meatballs 30 minutes before the gravy is done.

Serve this with any type of pasta. This gravy recipe serves 6 to 8 people, but you will have plenty of leftover gravy to cook it a couple of more times. It’s best to freeze leftover gravy and place it in the refrigerator the evening before you cook it again. When you are cooking the leftover gravy, let it simmer for 30 minutes, stirring occasionally.

Enjoy!

Italian Recipes

Italian Meatball Recipe

Linguine and Clams Marinara Sauce

Linguine and Clams Marinara Sauce

Linguine and Clams Marinara Sauce is one of my favorite seafood pasta dishes. This recipe is a healthy choice and is high in protein. The recipe is easy to prepare and cook. You can serve it with your favorite beer or wine. The recipe to prep and cook takes 45 minutes.

Ingredients

  • 2 dozen Top Neck or Cherry Stone Clams (I prefer Cherry Stone)
  • 1 pound of Dream Field Linguine (Only 5 Grams of carbs digestible out of 43)
  • 2 Cans of Crushed Tomatoes (Contadina preferred)
  • 2 tbsp. of black pepper
  • 1 tbsp. of white pepper
  • 4 to 6 garlic cloves
  • 2 tbsp. of fresh basil
  • 2 tbsp. of fresh oregano

Preparation time 20 minutes

Directions

  1. Add two cans of Crushed Tomatoes to a large pot.
  2. Add 2 tbsp. of black pepper.
  3. Add 1 tbsp. of white pepper.
  4. Add 2 tbsp. of fresh basil.
  5. Add 2 tbsp. of fresh oregano.
  6. Mince or thinly slice garlic gloves and fry in a small pan with a tablespoon of olive oil and a splash of water and add to Marinara sauce when garlic is slightly brown.
  7. Keep on low heat or until sauce is simmering and stir every 10 minutes. Keep lid on and leave an opening of about a quarter of an inch to let moisture out.
  8. Clean clams thoroughly in cold water.
  9. Add clams into sauce after 30 minutes and continue to cook sauce with clams for 15 to 25 minutes on low heat (simmer).
  10. Stir every 5 minutes.
  11. Put up a pot of water for pasta when adding the clams to the sauce.
  12. Cook pasta for 8 to 9 minutes and strain.
  13. Add sauce and clams in a bowl and serve.

Serves four adults, add another pound of pasta for 8 servings, but do not double any of the ingredients. A glass of white wine goes well with this dish.

Related Recipes

Italian Meatball Recipe