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Pork Chops with Vinegar Peppers

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This is a tasty dish that we eat often in my house. It combines the savory flavors of pork sauteed in a hot skillet with olive oil and the tangy flavors of vinegar peppers. It is the perfect couple of ingredients. Enjoy! Recipe Ingredients 6 pork chops (bone in or boneless, 1 inch thick) 3 cloves garlic, minced 2 bell peppers, sliced, 1 inch thick 1/4 cup balsamic vinegar Olive oil Salt Fresh ground pepper Instructions 1. Season pork on both sides with salt and pepper. Add enough olive oil to coat the bottom of a large, heavy bottomed skillet. Heat over high heat until very hot. Add half of the pork chops. Cook for 3 minutes, or until nice and golden on both sides. Remove to a paper towel lined plate and cover with foil to keep warm. Add remaining pork chops and continue process. 2. To the same pan, add the peppers. Reduce heat to medium high. Cook, stirring occasionally, until peppers are beginning to soften. Add garlic, and sauté for 30 seconds, until fragrant. Add balsamic vinegar a
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Creamy Polenta

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Polenta is a popular Northern Italian dish, but originally derived from the Roman times where it was very common for them to eat grains and cornmeal. This is what you would call a classic peasant dish, meaning it was eaten during poverty when people would use whatever ingredients they had in their homes to make certain dishes. It's creamy, hearty, filling and the perfect cold weather recipe. Recipe Ingredients 1 cup stone-ground polenta 4 to 4 1/2 cups water, divided 2 tbs. olive oil 1/2 tsp. sea salt Instructions 1. In a blender, pulse the dry polenta to make the granules less coarse. This gives the polenta a creamy consistency. Remove from the blender and run it through your hands to make sure there aren't any lumps. 2. In a medium pot, bring 3 cups of water to a high simmer. Slowly whisk in the polenta. Add 1 more cup of water and simmer for 15 minutes, stirring frequently. If the polenta is very thick, whisk in the remaining 1/2 cup of water. It should be creamy. 3. Turn of
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Chicken Florentine

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Originated in the region of Tuscany, this dish became popular in America in the early 1900s and has been a staple of Italian cooking within the states ever since. Combining tender chicken breast, spinach and a hearty, cream sauce, this makes for the perfect one pan dinner. Serve over your choice of pasta and it will not only be delicious but completely filling. Recipe Ingredients 2 large chicken breasts, cut in half lengthwise 1/2 tsp. garlic powder Salt and pepper to taste Flour for dredging 1 tbs. olive oil 2 tbs. butter, divided 3 cloves garlic, minced 1/2 cup dry white wine 1/4 cup chicken broth 1/4 tsp. Italian dry seasoning 1 cup heavy whipping cream 2 cups fresh baby spinach 1/2 cup freshly grated parmesan cheese Instructions 1. Cut the chicken breast in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with the garlic powder and salt and pepper. Coat the chicken in flour on all sides.  2. Add the oil and 1 tablespoon of butter to the skillet over med
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Chicken, Mozzarella, Tomato Panini

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This is an easy and delicious panino/sandwich to have for a perfect lunch or light dinner. The beauty of making panini is that you can follow the basic instructions of preparing one, but you can put whatever toppings you like on it. It's a great dish for customization. This recipe is a classic take on a margherita style sandwich, adding sauteed chicken and prosciutto. Recipe Ingredients 4 oz. boneless, skinless chicken breast 2 tbs. extra virgin olive oil 1 tbs. balsamic vinegar 1 6 inch piece baguette 3 oz. fresh mozzarella, sliced 3 slices ripe tomato 3 slices prosciutto 5 basil leaves or lettuce Fine sea salt and freshly ground black pepper Instructions 1. Using a mallet or rolling pin, pound chicken breast until it's about 1/4 inch thick. 2. Heat cast-iron skillet or a grill to medium-high. Slice the baguette in half lengthwise. Cook cut sides of bread until nicely charred, then flip bread and cook a minute or two more to warm through. Place on a plate. 3. Pour one tablespo
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Penne Alla Vodka

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Penne Alla Vodka is an American Italian dish that can be found on many restaurant menus across America. It is a creamy, red sauce, that is actually more pink in color. It's rich and delicious and can be eaten as a course or full meal. Recipe Ingredients 8 oz. uncooked penne pasta 1 tbs. olive oil 2 tbs. butter 1/2 small onion, chopped finely 1 clove garlic, minced 1/4 cup vodka 1/4 cup tomato paste 3/4 cup heavy whipping cream Salt and pepper Fresh basil, sliced thin Grated parmesan cheese Instructions 1. Boil a generously salted pot of water for the pasta and cook according to package instructions. Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about five minutes or until translucent. 2. Stir in garlic and cook for about 30 seconds. Add the vodka and let the sauce bubble for 30 seconds or so.  3. Stir in the tomato paste until you've got a smooth mixture. Stir in the cream and reduce heat to medium-low. Let the sauce warm through. It shoul
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Lemon Pasta (Pasta Al Limone)

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This savory and tangy dish is simple and full of flavor. Especially popular in Southern Italy and Sicily, it contains very minimal ingredients, including the main ingredient of fresh lemons, that provide an intense and fresh flavor. This is the ultimate warm weather dish where you can still enjoy pasta, but it is a pasta dish that's on the lighter side. Ingredients 1 Ib. of spaghetti 3 tbs. olive oil 2 garlic cloves, minced 2 tbs. fresh parsley Juice and zest of one lemon 1/4 cup grated parmesan cheese Freshley cracked black pepper Instructions 1. Cook the spaghetti in a large pot of boiling, salted water. Drain and reserve some of the pasta water. 2. In a large skillet over medium heat, heat the olive oil. Add the garlic, parsley, lemon zest, and lemon juice. Add the pasta water and parmesan cheese and stir to combine. Bring the sauce to a simmer. 3. Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated. Serve with extra parsley and parmesan
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Lemon Ciambella

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This is a classic, Italian favorite eaten for breakfast or as a snack in many different regions of Italy. It is a sweet, ring shape cake (bundt) with emphasis on its fresh Lemon flavor and contrasting fennel flavor, which gives it a lot of complexity. Eat it in the morning or any time of day you prefer! Recipe Ingredients 3 eggs 1 1/4 cup sugar 3/4 cup olive oil or vegetable oil 1 cup whole milk 2 tsp. freshly grated lemon zest 1/3 cup freshly squeezed lemon juice 1 tsp. pure vanilla extract 3 cups flour 1 tbs. baking powder 1/2 tsp. kosher salt 2 tsp ground anise or fennel seed Powdered sugar Instructions 1. In a medium bowl, use a mixer to beat together eggs and sugar until light and fluffy and pale in color, about 3 minutes. Add olive oil, milk, lemon zest, lemon juice, and vanilla extract to the bowl and beat on medium speed.  2. Add the flour, baking powder, salt, and fennel seed to the liquid ingredients and beat on low speed until just combined. 3. Pour batter into the prepared
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