italian seasoning Archives - What the Forks for Dinner?

Italian Marinated Cheese

Italian Marinated Cheese

Cheese and crackers are an easy, go-to appetizer for any type of party, because after all who doesn’t like cheese. No matter what type of event you go to, the traditional cheese and cracker plate is there……so how about making it something to remember……..???

Italian Marinated Cheese is several things:

Easy to make
Easy to take along
Stores for several weeks
Looks elegant
Is super tasty

With the holidays or anytime you are in charge of bringing the cheese tray, make up a batch of this cheese.

I purchased cheese that was already cubed……..because, even with my cheese knife ……..one of my favorite tools…….its still a pain in the a#@ to cut cheese and make it all perfect little cubes. Let the people who make the cheese, cut the cheese….tee hee……….but seriously, it makes this recipe super easy. Place all the cubes in a single layer in a dish about 2 inches in depth.

The marinade is a simple vinaigrette with Italian seasoning, red peppers, green onions, garlic, oil and vinegar. The green onions and red peppers give it a festive look and add a great taste to the marinade.

Once you have the cheese in the dish and the marinade made, pour the marinade over the cheese and let it set for at least 8 hours so the flavors really get into the cheese.

Then when cheese tray duty calls, just put the Italian Marinated Cheese in a pretty container and serve with some nice crackers. Some fresh fruit on the side adds to the elegance, and you will be the talk of the party……..it will be our little secret about how easy it was……..;)

Italian Marinated Cheese

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Author: Marty Boyd
Prep Time: 8 hours
Total Time: 8 hours 10 minutes
Yield: 4 cups 1x
Category: Snack
Method: Marinade
Cuisine: Italian

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Ingredients

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1–8-oz package of Colby and Monterey Jack cheese cubes (about 2 cups)
1–8-oz package of Cheddar Cheese cubes (about 2 cups)
Marinade:
1/2 c. olive oil
1/2 c. white wine vinegar
3 T. chopped fresh parsley
3 T. minced green onions
2 teaspoon Italian seasoning
3 cloves garlic, minced
1/4 cup minced red pepper
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. freshly ground pepper

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Instructions

Combine all marinade ingredients and whisk until the mixture is emulsified, set aside.
Arrange cheese cubes in a single layer in a shallow baking dish.
Pour marinade over cheese slices. Cover and refrigerate at least eight hours.
To serve, transfer cheese to a serving dish, spoon marinade over the cheese. Serve with assorted crackers.

Italian Beef

Italian Beef

The holidays are fast approaching and it seems there is never enough time to get everything done. Now is the time to pull out the crock pot or pressure cooker and put it to good use. Italian Beef – two ways………

A couple of weeks ago Tim mentioned Italian Beef………he wanted to make a pizza…….Italian Beef and Pepper Pizza. The Italian Beef being the star of the show……….. we wanted it to be perfect.

I have made my Italian Beef the same way for years! Super easy and totally delicious. Tim on the other had wanted to make a jazzed up version……..you know Mr. Spicy. So, we made both…….they were both delicious, but of course I though mine was a smig better and he thought the same about his………so let’s call it a tie. I will share both recipes with you and you be the judge!

Using either recipe you can, make the pizza, which we will also post the recipe for, or sandwiches, use it to top pasta or rice. Make it into nachos for game day. Whatever you do with it will be awesome.

Back to the Holiday madness……. this would be perfect for a Christmas or New Years Eve buffet…….it holds in the crock pot beautifully.

Throw it in the crock pot before that last minute shopping and when you get home with your goodies ………dinner is ready……….and no one will say What the “Forks” for Dinner?

Italian Beef

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Author: Tim Boyd
Prep Time: 5 minutes
Cook Time: 70 minutes
Total Time: 75 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American

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Ingredients

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2 pounds beef chuck roast
1 medium onion, sliced
3 garlic cloves, minced
10 pepperoncinis (mild or hot)
1/4 cup of juice from pepperoncinis jar
2 tablespoons coconut oil
1/2 cup red wine
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon dried Italian seasoning
1/4–1/2 teaspoon crushed red pepper
1 cup beef broth

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Instructions

Place the beef roast at the bottom of the crockpot. Place all other ingredients on top of the roast. Cover the crock pot and set on high for 4-6 hours, or on low from 8-10 hours.
Once the beef is tender and falling apart, use two fork to shred the meat in the juices.
Serve warm on toasted rolls, on a pizza in nachos or with rice or pasta, or on it’s own.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions. Mine take 70 minutes.

Italian Beef

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Author: Marty Boyd

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Ingredients

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3–4 lb Roast
2 Packets of Zesty Italian Dressing Mix (dry mix)
1 cup red wine
1 12 oz jar of sliced Pepperocini and juice
1 cup of beef broth

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Instructions

Place all ingredients into crock pot and cook on low 8-10 hours or on high 4-6 hours. Shred the meat using two forks. Use in sandwiches, pizza, nachos, or on pasta or rice.

Notes

This recipe can be cooked in a crockpot or a pressure cooker. Times in the recipe are for a crockpot. If using a pressure cooker adjust times according to your pressure cooker instructions.

Italian Tortellini Soup with Chicken Sausage

Italian Tortellini Soup with Chicken Sausage

Quick and easy…….easy and quick……..healthy-ish. That is what Italian Tortellini Soup with Chicken Sausage is…….plus all kinds of yummy!!!!!

Sometimes, time is of the essence…….or if you are like me………I’m just damn lazy sometimes! I know eating out is always an option, but truth be told, I would rather cook then get all ready to go out in public.

News Flash……..I am a gobber ! At home…..I’m a bona fide sweatpant, white muscle shirt,sports bra, no makeup, hair in a clip, girl gobber. In my early twenties, I lived to dress up. I never left the house without makeup, hair done……..I mean for Gods sake, someone might see me!!!!

Well……..I’m over most of that. I’m still not crazy about going with out at least a bit of make up, and looking presentable. So, that’s why I would rather cook than go out and have to give up my gobber girl look. Besides……. easy or difficult I do love to cook.

After having the past few weeks go by in what seems to be a flash………Vegas……sick…….back to work….. still not feeling totally great……..I was ready for a easy quick recipe.

This recipes origin was from one of those supermarket cash register cookbooks, you know the ones at the checkout that beg to be bought while you are standing in line. The original recipe had Italian sausage, but in an effort to be healthy- ish and easy, I bought the Johnsonville chicken sausages…….3 cheese Italian. If you have never tried these, do! They are awesome and come in other flavors. Lower in fat and calories than regular sausage……..bonus…….they are pre cooked.

This is a really basic soup recipe, although it’s a little thicker than soup, not quite a stew. The ingredients are stuff you may just have in your pantry/cupboard already…….notice I added cupboard……..I only wish I had a pantry, and to those of you who do……lucky you!

Just your regular Italian spices, basil, oregano, fennel seeds, a pinch of red pepper flakes, some onion and garlic, add the sausage…….a couple of kinds of tomato, chicken broth to thin it out, simmer for 10 minutes,add the tortellini cook until al dente and oh la la……wait….that’s French, oh well it’s tasty is what it is.

Some fresh parsley and Parmesan cheese to top it off and serve with some garlic bread sticks or your favorite Italian bread.

It yummy, hearty, healthy-ish, warm, and best of all……. easy!

Italian Tortellini Soup with Chicken Sausage

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Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 1x
Category: Soup
Method: Simmer
Cuisine: American

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Ingredients

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2 teaspoons coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon basil,dried
1 teaspoon oregano, dried
1/2 teaspoon fennel seed,crushed
Pinch red pepper flakes
1 –12 oz. package Johnsonville 3 Cheese Italian Style Chicken Sausage,sliced
1–9 oz. package fresh cheese tortellini
1–28 oz. can crushed tomatoes
1–14.5 oz. can diced tomatoes
3 cups chicken stock
2 tablespoons fresh parsley,chopped
1/2 cup Parmesan cheese, for topping

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Instructions

Heat oil in a large stock pot over medium heat. Sauté onion,basil,oregano,fennel seed, red pepper flakes,and garlic until onions are wilted and starting to turn translucent, about 7-10 minutes.
Add sliced sausage and heat through. Add both tomatoes and chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.stir in parsley. Serve with Parmesan cheese.