tuesdaynightsuppers

Annamaria’s Chicken Scarpariello

Hello Dear Followers,

Tonight we made a traditional Italian dish for dinner. We made Annamaria’s Chicken Scarpariello. Annamaria is Daniela’s aunt and this is a favorite in Daniela’s family, especially for the patriarch of the family, Daniela’s grandfather. We made the dish with chopped oven roasted potatoes.

It was bit of a hectic evening and we didn’t realize how time consuming this dish was, but we were efficient and got everything cooked and ready to plate in less than two hours.

Here is the recipe

Ingredients:

2-3 packages of chicken ( we had wings, legs and thighs… any chicken works)

1 jar of sweet vinegar peppers

1 jar of hot vinegar peppers ( We actually only used 4 hot peppers, it’s up to you on how much of a spice you want to this dish.)

Olive oil

1/2 stick of Butter

4-6 cloves of garlic (minced)

Cooking Sherry ( eyeball this)

4-6 packages of brown gravy powder

Water (as needed)

Parsley

Potatoes

Assorted seasonings

Salt

Pepper

Instructions:

We started tonight with roasted potatoes in the oven. We made it with assorted seasonings along with salt and pepper. We put this in the oven first for over an hour at 350-400 degrees.

For the chicken scarpariello, we started with olive oil in a frying pan and fried the chicken until cooked through. Set aside.

For the sauce, we combined sweet vinegar peppers and hot vinegar peppers in a bowl and chopped them up. Depending on what you prefer, you can use as much of each as you want. We did about six sweet peppers and four hot peppers.

In another sauce pan, you are going to put the olive oil, butter and minced garlic. Stir until garlic is lightly brown.

You will then add the peppers, parsley, cooking sherry in the mix. Saute it for five to 10 minutes.

You will then add gravy powder with water. Add water to this sauce as needed, continuously stirring until you create a semi-thick sauce.

Once the sauce is ready, pour the sauce over the fried chicken and place the chicken in the oven for 45 minutes.

You will find that the sauce will thicken even more on the chicken with still enough drippings for bread later! Put this in the oven at 350- 400 degrees.

Once this is ready, enjoy and serve!

Until next week! Don’t forget to follow TuesdayNightSuppers on Instagram and Facebook.

Gorgonzola Pear and Arugula Flatbread

Hello Dear Followers,

This week was hard to decide what we were going to make or how complex of a dish we were going to tackle. We decided to do something simple and quick.

It’s been a busy weekend for both of us and we needed something that wasn’t too taxing on our energies.

We made a Gorgonzola, pear and arugula flatbread topped with chopped walnuts and bacon. Who doesn’t love bacon? We made the flatbread with Naan which was for our first time. It was awesome.

Here is the recipe:

Ingredients:

2-4 slices of Naan

Gorgonzola cheese – we had a block of it. ( Goat cheese would also be amazing here too!)

3-4 pears thinly sliced

1 tablespoon of balsamic vinegar per each flatbread

Honey – if you choose to do honey over balsamic or decide to alternate between each.

1 bag of walnuts (you don’t use the whole bag)

Olive oil

1 package of bacon

1 box of arugula salad

Instructions:

Start by placing the Naan on a baking sheet and drizzle olive oil on each. Set aside.

Fry up the bacon until crispy.

Place the arugula on the Naan

Place the sliced pears on top of the arugula

Top with Gorgonzola cheese, bacon and walnuts

Drizzle balsamic vinegar or honey on top of each Naan flatbrea. We did both!

Place in the oven for no more than 3-5 minutes. (Walnuts will burn if you do it any longer than that), trust us.

Enjoy!

Until next week! Don’t forget to follow us on Instagram and Facebook!

Recipe by Costco.

Pasta with Sausage in a Creamy Pesto Sauce and Zeppole

Hello Dear Followers,

This week was a treat! We welcomed a new guest chef to Tuesday Night Suppers. Our long time friend Melissa joined us and we made a carb-filled dinner that had us craving more.

We made farfelle pasta with sausage in a creamy pesto sauce and for dessert we made yogurt zeppole covered in granulated sugar.

The recipes were by Laura in the Kitchen, truly two delectable Italian dishes!

Here are the recipes

Pasta with Sausage in a Creamy Pesto Sauce

Ingredients:

1 1/2 lb of sausage (the recipe calls for Italian turkey sausage, but any sausage will do)

1 lb of pasta (the recipe calls for taghiatelle pasta, but any other pasta will do)

2 tbsps of olive oil

2 cloves of garlic, minced

2 cups of heavy cream

1 cup of homemade pesto

1/2 cup of grated Parmesan cheese

Salt and pepper for taste

Instructions

Begin by removing the casing of the sausage and break it up. Put the sausage in a frying pan on medium heat with olive oil, cook four to five minutes or until cooked through. Add the minced garlic and cook for another minute.

Add the heavy cream and the pesto and reduce the heat to medium low. Let cook for about 3-4 minutes or until sauce thickens. Add the pesto to the creamy mixture and let it cook for another minute.

While the sausage is cooking, fill a pot of water and boil on medium heat for the pasta.

Once the pasta is ready, drain and add the sauce to the pot. And enjoy!

Yogurt Zeppole

These were heaven! A true winning dish!

Ingredients

1 1/2 cups of all-purpose flour

1/2 tsp of salt

1 cup of plain yogurt

1 egg

Zest of a lemon ( We actually used oranges, but either/or is fine or none at all… whichever you prefer)

2 tsp of baking powder

2 tsp of vanilla extract

Frying oil

Granulated sugar

Instructions

Add oil to a sauce pan and preheat it, you want oil at 350 degrees

In a large bowl, whisk together flour, salt, vanilla extract and baking powder, set aside.

Scoop out the batter using a small ice cream scoop and fry a small amount at a time or until deeply golden brown.

Drain them on a paper towel and dredge them in the granulated sugar and eat while it is still hot!

Until next week! Follow us on Instagram and Facebook @Tuesdaynightsuppers

Pizza & Pie!

Hello Dear Followers,

We were truly proud of ourselves this week. We branched out of our usual dinner and made a dessert option too. For dinner, we made a white pizza topped with mushrooms and for dessert we made a peach pie.

It was special for both of us. Making the pizza for Daniela was like returning to her grandmother’s kitchen growing up when she would watch her make pizza from scratch in a delicious dinner for the whole family.

The peach pie was special for Anna because she had never made pie before in her life and always wanted to make a pie. We will be returning to pies once fall hits and apples are in full bloom. We went peach picking over the weekend and knew we had to incorporate the peaches into this week’s dish.

Here are the two recipes:

White Pizza with Mushrooms

Ingredients:

Pizza dough – you can either make this from scratch or pick up pizza dough from your local pizza restaurant. Easier on busy work days.

Two containers of any kind of mushrooms – Get four if you are making two pizzas.

Parsley

Onions

One-two containers of fresh ricotta cheese

Mozzarella cheese

4 cloves of garlic minced

Salt and pepper

Olive oil

Butter

Flour

Instructions:

Start by flouring your pizza pans. You will want to get butter and spread it around the pan and then drizzle flour over that until perfectly coated.

We didn’t make it from scratch, so I will just tell you to get the ready-made dough and on a flat floured surface roll it out using a rolling pin. You may want to pick it up and stretch it with your hands before placing it on pizza pan if you find that it is not stretching out enough by just rolling it.

You may add a bit of olive oil here if you like after placing it on the pan. Totally optional. Set the pans aside to let the dough a rise a bit.

Making the topping. Start with one to two containers of ricotta cheese in a bowl. Add the mozzarella, minced garlic, salt and pepper. Mix this all together in a bowl. Set aside.

For the mushrooms, saute them in a frying pan with olive oil with onions. At the end, toss in the parsley and let it cool once it’s done.

Back to the pizza dough. Before putting the topping on the pizza dough, place the pans in the over for about 7 minutes at 450 degrees. Once they are ready, put the toppings on the pizza and place back into the oven for another 12 minutes or until the crust and bottom are golden brown.

Take it out of the oven and let cool.

Peach Pie:

Ingredients:

10 peaches sliced into wedges

Ready-made pie crust. Again, if you choose to make the dough for this you can, we didn’t. Pillsbury Pie Crust was good enough for us.

3/4 cup and 1 tablespoon of Sugar

Nutmeg

1/4 teaspoon of cinnamon

1/2 teaspoon of lemon juice

1/8 teaspoon of allspice

Half a cup of all purpose flour

1/4 teaspoon of cardamom – we didn’t use this, we substituted with more cinnamon and nutmeg.

2 tablespoons of unsalted butter cut into small pieces

1 large egg.

Instructions:

Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices. Let the filling sit for a bit to soak up the juices.

Place the pie dough in a pie pan. Put the filling in topped with the small pieces of butter and cover with the provided second sheet of pie crust.

Beat the egg with 1 tablespoon water and brush on the crust edge and top. Sprinkle with the remaining 1 tablespoon sugar.

Pre-heat the oven to 425 degrees. Place pie pan on a parchment papered baking sheet for 20 minutes. Reduce the temp to 325 degrees until pie is golden brown and bubbly. This should be about 50 minutes to an hour. Transfer to a rack and let cool.

Enjoy! Until next week!

Recipes by Food Network and Real Simple

Don’t forget to follow @Tuesdaynightsuppers on Facebook and Instagram.

Summer Broccoli Salad

Hello Dear Followers,

This week we wanted something light and healthy and so when we were looking for potential dishes to make, we stumbled upon this delicious broccoli salad which is made with fresh red onions and smoked Tamari almonds.

It had just the right kick and it was both tangy and savory. The recipe is by LoveandLemons.com.

Here is the Recipe:

1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayo
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
¼ teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries

Smoky tamari almonds

½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Tip: Any leftover almonds make for a great healthy snack to bring on-the-go!

Until next week! Don’t forget to follow us on Instagram and Facebook!

You might also like:

Tuscan Chopped Salad with Homemade Croutons and Breaded Feta with a Honey Glaze

Anna’s Pita Stuffed Browned Butter Chicken and Avocado Salsa

Green Scallop Tacos

Hello Dear Followers,

Happy Taco Tuesday! This week we made a rather easy dish that was both healthy and delicious. We made scallop tacos in a green herb salsa.

The dish had very little ingredients and offered a unique blend of tastes and flavors we would have not thought to put together. The green herb salsa certainly had a spicy kick too!

We got the recipe from SkinnyTaste.com and it made for a great summer dish.

Here is the recipe:

Time to make: 30 minutes – 1 hour

Ingredients:

2-4 Corn Tortillas

16 scallops (about 1 pound)

2-3 Jalapenos, cut with seeds removed( We used poblano peppers, also works here)

Parsley (leaves only)

Cilantro (leaves only)

2 cloves of garlic

1 cucumber

2-3 avocados

Salt

Pepper

2 Tbsp of olive oil

1-2 tbsp water

Butter – melted

Instructions

Toast jalapenos with garlic in a dry frying pan in skillet until golden. Remove from heat and peel garlic and seed the peppers. Set aside.

Wash parsley and cilantro using only leaves before placing in blender.

Place parsley, cilantro, toasted jalapenos and garlic with olive oil and water in blender. Add salt and pepper if desired.

Once that is done, cut up the avocado and cucumber in chunks and place and bowl. Pour the salsa over it.

Bake tortillas in oven at 350 degrees. Melt butter and spread on tortillas and wrap and foil before putting it in the oven.

For the scallops, wash and pat dry. Follow this by sprinkling salt and pepper on top before frying it in the pan.

Fry the scallops 2 minutes on each side.

Once tortilla is out the oven, put the green herb salsa and top it with two scallops. Enjoy!

Until next week! Be sure to follow us on Instagram and Facebook @TuesdayNightSuppers!

Anna’s Kotlet Schabowy

Hello Dear Followers,

Summer is officially here (and we are certainly feeling it in CT!) Tonight we made an authentic Polish dish that was both simple and quick for a weeknight meal.

We made a kotlet schabowy, a breaded pork boneless pork chop with topped with a wide array of fresh mushrooms, peppers and onions.

Here is the recipe

Ingredients

(Ingredients came from Trader Joe’s)

2-4 pork boneless pork chops (depending on how many you need per person)

Mushrooms

Red, orange and yellow peppers

Butter

Olive Oil

Salt

Black Pepper

Panko Bread crumbs

2 -3 eggs

Instructions:

Chop onions, peppers, and mushrooms

In a frying pan over medium heat add melted butter

Add chopped vegetables to the pan and add salt and pepper

Saute vegetables until soft.

While vegetables are cooking, take the washed boneless pork chops and in a bag beat it until it is flattened.

Scamble eggs and place in bowl. Put panko bread crumbs on paper towel ready for breading.

Put flattened boneless pork chops in egg mixture and then in the bread crumbs and put on the plate until ready for frying.

Once breaded, head on over to the frying pan and begin frying your pork chops, three to five minutes on each side.

The vegetables at this point should be ready, turn off oven for them.

Once the pork chops are ready, place on the plate and top them with the vegetables.

Good side options include: white rice and/or mashed potatoes.

Until next week! Don’t forget to follow us on Instagram and Facebook!

Tuscan Chopped Salad with Homemade Croutons and Breaded Feta with a Honey Glaze

Hello Dear Followers,

We love the summer months it lets us make dishes that are both refreshing and filled with so much color. Tonight we made a Tuscan chopped salad with homemade croutons. The salad has a rainbow of vegetables that all are great for the summer months.

When we were getting the ingredients for this dish, the recipe by Lorinda Breeze, called for croutons. We couldn’t just throw on any regular store bought croutons on the salad, we had to make our own.

We then followed up the salad with an adventurous try on breaded feta, a recipe by Half Baked Harvest, which by the way makes awesome dishes. We were not super successful with the breading part of it, but the end result was super yummy and actually went pretty well as a side for the salad and those delicious croutons.

Ok, so here is the recipe:

Time: 1-2 hours (yes, you read this correctly… because it took us that long between the chopping etc. to do this.)

Ingredients for the Salad:

Radishes chopped

Carrots chopped

Asparagus chopped

Avocado chopped

Red onions chopped

Sweet peppers chopped (any pepper will do for this)

Edamame

Snow peas

Cherry tomatoes chopped

Cucumbers chopped

For the vinaigrette

Olive oil

Dijon Mustard – one tablespoon

White balsamic vinegar (we used red, we recommend using the white)

Garlic minced ( please use only half if not less, we used whole as the recipe called for, it was simply too much garlic)

Homemade Croutons:

Sourdough bread chopped into cubes

Olive oil drizzle

Salt

Pepper

Everything But the Bagel Sesame Seasoning from Trader Joes (this was awesome

Bake in the oven until toasted, about 10-15 minutes

Salad Instructions

Mix all of the vegetables together, mix the vinegrette and drizzle on top of the salad and add the croutons.

Breaded Feta Cheese

So this was intended to be on the salad originally, but we ended up making it a side. We also didn’t use the full recipe.

Ingredients

A block of Feta Cheese

Panko Bread Crumbs

1 egg beaten

Zest of one lemon

Thyme

1/2 cup of Basil

Half-cup of honey

Olive oil

Instructions

Dip the block feta cheese in whisked egg batter and coat it. Then move to the Panko bread crumbs and cover. Over medium heat in a pan add olive oil, when it simmers add the lemon zest and cook for 30 seconds to one minute and set aside.

In the same pan add the feta and cook for two to three minutes on each side until golden brown. Transfer to serving plate.

Until next week! Don’t forget to follow us @Tuesdaynightsuppers on Instagram and Facebook.

Welcome Summer with Zyggi’s Honey BBQ Ribs

Hello Dear Followers,

Summer is here and we’re feeling the vibes! This week we went all out and did a barbecue feast!

We made Zyggi’s honey BBQ ribs. We accompanied this with a burger topped with pineapple salsa (which we made once before during Mardi Gras. We also brought back our Mexican street corn topped with Cotija cheese.

Who is Zyggi? He is Anna’s husband’s friend who helped us alongside her husband make the ribs.

Recipe for the Ribs:

Ingredients:

1 rack of ribs

lemon

honey

sea salt

barbecue sauce

course ground black pepper

garlic powder

brown sugar bourbon seasoning

vegetable seasoning

paprika

Instructions:

Mix these seasonings (these were not measured other than with our hearts!) together along with barbecue sauce. Add a little olive oil on the ribs and mix. Marinate for as long as you want. We recommend marinating for 24 hours if you can.

We only had three hours to marinate the ribs. We put it on the grill for about 40 minutes in foil. We then removed the foil. Added more barbecue sauce.

We put it back on the grill for another 10 minutes or so.

Mexican Street Corn

Ingredients:

Corn (Fresh or frozen)

Olive oil

3-4 scallions

1 green pepper

mayo

Cotija cheese (or Parmesan cheese works too!)

lime

cilantro

salt

Instructions:

Fry peppers, corn and scallions together until ready.

Let it cool.

Add cilantro, juice of lime, mayo, salt for taste

Mix it all together

Top with Cotija cheese

Pineapple Salsa Recipe, link Below:

Pineapple Salsa

Until next week!

Creamy Spinach and Artichoke Fettuccine Alfredo

Hello Dear Followers,

For those of you in the Northeast, we’re having a very rainy start to the week. This is why we needed to make a nice hearty pasta dish to get the dampness out of our systems.

We made a creamy spinach and artichoke fettuccine alfredo, a recipe we got from Delish.

We love a good pasta dish and this was a dish that had all of us filled at the end of the night.

Here is the recipe:

Ingredients:

12 oz. fettuccine

3 tbsp. butter

2 garlic cloves, minced

3 tbsp. flour

1 3/4 cup of milk (preferably whole)

1/2 cup of chicken broth

2 tbsp. cream cheese, softened

1 cup shredded mozzarella

1 (14-oz.) can artichoke hearts, chopped

2 cup of baby spinach

Juice of one lemon

Kosher salt

Freshly ground black pepper

2 tbsp. chopped parsley

Pinch of red pepper flakes

Instructions:

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.

Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and mozzarella. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

Fold in artichoke hearts and spinach and toss until the spinach is wilted. Add lemon juice and season to taste with salt and pepper. Add cooked pasta and toss until fully combined. Garnish with parsley and red pepper flakes. Serve immediately.

Until next week!