Tagged "free recipe"


Spicy Hot Crema al Caffe Recipe

There's nothing better to warm up with during the holiday season than a big cup of coffee and cream. Adding a pinch of cayenne pepper makes this recipe a tad on the spicy side, and we love it!
Spicy Hot Crema al Caffe
Prep time:
Cook time:
Total time:
 
Recipe type: Beverage
Cuisine: American
Serve 4
Ingredients:
  • 2 cups whole milk
  • 4 tablespoons Crema al Caffè
  • ½ teaspoon chili powder
  • ¼ teaspoon cinnamon
  • Pinch of cayenne
  • Whipped cream for serving
Instructions
  1. Combine milk and Crema al Caffè in a medium sauce pan. Heat until the Crema has melted and the milk is hot but not boiling.
  2. Remove from heat and stir in chili powder, cinnamon and cayenne. Divide into four mugs.
  3. Serve with whipped cream.
Notes
Over 21 Version: add a shot of coffee liquor

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Carrot Orange Breakfast Muffins Recipe

Quick and delicious breakfast dish that's sweet and savory at the same time. You'll also have enough time to enjoy a cup of coffee, or two, while these muffins bake. Enjoy!
Carrot Orange Breakfast Muffins
Prep time:
Cook time:
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Recipe type: Bread
Cuisine: American
Serves: 12 muffins
Ingredients:
Muffins
  • 2 cups flour
  • 1 cup oatmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 2 eggs
  • ¾ cup plain yogurt
  • ½ cup Carrot Ketch’up
  • ½ cup walnut oil
  • ½ cup honey
  • ½ cup orange juice
  • 1 tablespoon orange zest
  • - ⅓ cup chopped walnuts
Almond Whipped Butter
  • ¼ cup butter, room temperature
  • 2 tablespoons Sweet Sicilian Almond Cream
Instructions
Muffins
  1. Heat oven to 375 degrees F
  2. Prepare standard size muffin tin with paper liners or by coating with a cooking spray.
  3. In a large mixing bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon and cardamom.
  4. Combine eggs, yogurt, Carrot Ketch’up, oil, honey and orange juice in a bowl and which to combine thoroughly.
  5. In a quart measuring bowl, combine eggs, yogurt, oil, honey and orange juice in a bowl and orange zest, whisk to combine.
  6. Add the dry ingredients to the wet and stir to combine.
  7. Add nuts and fold into batter being careful not to over blend.
  8. Allow batter to rest for 10 minutes.
  9. Pour batter into the prepared muffin tin filling each well to ¾ full.
  10. Bake 20 - 25 minutes until a skewer stuck through the middle comes out clean.
Whipped Almond Butter
  1. Combine butter and Sweet Sicilian Almond Cream in bowl of an electric mixer and whip until combined.

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Creamy Spring Risotto and Poached Eggs Recipe

This creamy risotto recipe accentuates the fresh flavors of asparagus and leeks, and is the perfect way to celebrate the coming of springtime. Light and fresh, this dish is sure to be a crowd-pleaser!
Spring Risotto & Poached Eggs
Prep time:
Cook time:
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Serves 4
Ingredients:
  • 4 eggs
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil, divided
  • 1 pound asparagus, cut into 1 inch pieces
  • 3 cups chicken broth, simmering
  • 2 tablespoons butter
  • ⅔ cup white wine
  • 2 large leeks, white and pale green parts, sliced
  • 1 (8.8) ounce package Boscaiolo Risotto mix
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 (10.23) ounce jar Artichokes alla Contadina, cut into eighths
  • ¼ cup Parmesan + more for serving
  • 3 tablespoons chives, chopped
Instructions
Poached Eggs
  1. Crack an egg into a small bowl and slide into a large skillet with salted simmering water to which you have added 1 tablespoon vinegar.
  2. Cook until the whites are cooked and the yolk is still not set completely, about 3 - 4 minutes. Transfer to a bowl of ice water. Keep skillet with water on stove top to reheat eggs prior to serving. Eggs can be prepared 1 day ahead of time and stored in refrigerator until ready to reheat.
Risotto
  1. In a large saucepan bring broth to a simmer over medium heat. Reduce the heat, cover and keep warm.
  2. Meanwhile, add 2 tablespoons olive oil to a large sauté pan or 3 quart cast iron casserole, until the oil shimmers. Add asparagus, cooking until tender about 5 - 6 minutes. Using a slotted spoon, transfer to a plate and set aside.
  3. Heat butter and remaining oil in sauté pan or casserole until butter begins to foam. Add leeks and cook until they become soft, about 4 - 5 minutes. Add Bascaiolo and cook until rice becomes transparent, about 1 - 2 minutes. Add wine and cook until it is completely absorbed, about 4 minutes.
  4. Add 1 cup of broth, stirring often until the broth is almost completely absorbed. Continue adding cupfuls of broth allowing each addition to be absorbed before adding more. The rice is done when it is tender but still firm to the bite, and the mixtures is creamy, about 20 minutes.
  5. Add lemon juice, lemon zest, asparagus and artichokes into the risotto and warm through. Remove from heat and stir in Parmesan.
  6. Serve risotto with warmed poached eggs over the top and a grating of Parmesan and chopped chives.

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Pan Seared Chicken with Risotto Boscaiolo Dinner Recipe

Risotto is native to northern Italy, but widely loved around the entire world. This Italian comfort food recipe is manageable to make and ready to serve in one hour. Bon Appetit!

Pan Seared Chicken with Risotto Boscaiolo
Prep time:
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Recipe type: Main Dish
Cuisine: Italian
Serves 4
Ingredients:
  • 2-4 skin-on boneless chicken breast
  • 1 package Risotto Boscaiolo
  • 1 jar of Pesto Cream di Salvia
  • 1 head radicchio
  • fresh green beans
  • 1 ½ quart chicken stock
  • ½ cup white wine
  • 5 ounces mushrooms
  • 1 garlic clove, sliced
  • ¼ cup onion, diced
  • ¼ cup pecorino romano cheese, grated
  • ½ stick butter
  • salt /pepper /garlic powder
  • 1 tablespoon Bonsecco Olive Oil
Instructions
  1. Season your chicken breast with salt, pepper and garlic powder.
  2. Heat pan before adding Bonsecco EVOO, once pan is hot add the oil
  3. Place chicken skin side down do not move until skin naturally disconnects from the pan.
  4. Once skin is golden brown flip chicken and allow other side to brown.
  5. Place chicken on a cooking sheet and rest before placing back in pan to finish.
  6. Quarter radicchio into wedges and place in pan to sear, this won’t take long just looking to wilt
  7. Place wilted radicchio on a separate plate than chicken and cover with foil.
  8. Add onions, mushrooms and garlic to pan and sauté until translucent.
  9. Add package of Boscaiolo Risotto mix around pan and toast.
  10. Add wine to deglaze pan.
  11. Once deglazed, add chicken stock to pan and cover and cook for 20 minutes.
  12. Add the cheese and the butter to the mixture, and stir through.
  13. Add chicken and radiccho to the pan, finish uncovered so the skin remains crispy approximately 15 minutes.
  14. At this point make sure your side vegetable of choice is prepared, we are using steamed green beans for our dish
  15. The final step is plating, place a bed of risotto on plate topped with the seared radicchio, green beans, chicken and finally dress the chicken with Pesto Crema di Salvia ( sage cream ).

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Sicilian Pesto di Pistacchio Pasta Recipe

This pasta dish is insanely flavorful and is ready to serve in only 30 minutes. Add another dimension to your pasta by adding a garnish of breadcrumbs, pistachios and parsley. Cheers!

Sicilian Pesto di Pistacchio
Prep time:
Cook time:
Total time:
 
Recipe type: Main Dish
Cuisine: Italian
Serves 4 - 6
Ingredients
  • 8 ounces homemade, or dry pasta
  • ¼ cup of Bonsecco Olive Oil
  • ¼ cup chopped pistachio nuts
  • 1 Jar Pesto di Pistacchio
  • 1 Jar Artichoke alla Contadina
  • 1 Jar Sunpomo Sundried Tomatoes
  • 2 red chilies sliced
  • 1 large clove of garlic sliced
  • ½ small red onion sliced
  • ¼ cup seasoned bread crumbs
  • chopped Parsley
Instructions
  1. Heat Bonsecco Olive Oi in large skillet over medium high heat.
  2. Add onion, chilies and garlic, sauté until translucent approximately 5 minutes.
  3. Add drained Sunpomo Sundried Tomatoes and Artichoke alla Contandina. Reserve oil for later use.
  4. Add 2 – 3 tablespoons of Pesto di Pistacchio, stir to combine.
  5. Add 8 ounces of pasta to pan and toss together.
  6. Transfer pasta to a serving platter.
  7. Wipe skillet clean. Return to stove and heat over medium heat. Add in your bread crumbs, pistachio nuts and parsley. Stir until browned.
  8. Top your pasta with breadcrumbs and pistachio nuts.
  9. Serve and enjoy.

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