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Recipes
Smoked Mozzarella and Ricotta Fritters
By JohnAgliata
You can use regular mozzarella and it comes out just as good!
- 1 1/2 * 1 1/2 cups fresh whole milk ricotta
- 1 1/2 * 1 1/2 cups shredded smoked mozzarella
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 cups panko (Japanese bread crumbs)
- 3 * 3 large eggs
- 3/4 * 3/4 cup all-purpose flour
- * Vegetable oil, for frying
- 1 * 1 tablespoon fresh chopped thyme leaves
Pasta di Tipton
By JohnAgliata
I created this recipe right before I moved from Minnesota to Tipton, Mo
- # 2 chicken breasts, pounded until relatively thin
- # 1/2 cup white win
- # 1/2 cup chicken broth
- # 1/4 cup lemon juice
- # 1 clove of garlic
- # 1/4 cup olive oil
- # 2 tbs butter
- # thin spaghetti
- # 1/2 cup shredded mozzarella cheese
- # 1/2 cup grated Parmesan cheese
Thai chicken pizza
By JohnAgliata
Lots of ingredients, but definitely worth it!
- 1 * 1 pizza dough, any brand
- 1/2 * 1/2 cup duck sauce or plum sauce
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 1 * 1 package (2 cups) shredded provolone or Monterey Jack cheese
- 1/2 * 1/2 red bell pepper, thinly sliced
- 1 * 1 tablespoon vegetable oil
- 2 * 2 tablespoons soy sauce
- 1 * 1 rounded tablespoonful peanut butter
- 2 * 2 teaspoons hot sauce
- 2 * 2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
- 4 * 4 chicken breast cutlets, 1/2 pound
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons rice wine vinegar or cider vinegar
- 1/4 * 1/4 seedless cucumber, peeled and cut into matchsticks
- 4 * 4 scallions, chopped
- 1 * 1 cup bean spouts, a couple of handfuls
- * Palm full cilantro leaves, chopped
- 1/4 * 1/4 cup chopped peanuts, 2 ounces
Lemon Spaghetti
By JohnAgliata
Use more or less lemon depending on how strong you want it
- 1 * 1 pound spaghetti
- 2/3 * 2/3 cup olive oil
- 2/3 * 2/3 cup grated Parmesan
- 1/2 * 1/2 cup fresh lemon juice (about 3 lemons)
- * Salt and freshly ground black pepper
- 1 * 1 tablespoon lemon zest
- 1/3 * 1/3 cup chopped fresh basil leaves
Chicken picatta
By JohnAgliata
I leave out the capers because, well, they're nasty
- 2 * 2 skinless and boneless chicken breasts, butterflied and then cut in half
- * Sea salt and freshly ground black pepper
- * All-purpose flour, for dredging
- 6 * 6 tablespoons unsalted butter
- 5 * 5 tablespoons extra-virgin olive oil
- 1/3 * 1/3 cup fresh lemon juice
- 1/2 * 1/2 cup chicken stock
- 1/4 * 1/4 cup brined capers, rinsed
- 1/3 * 1/3 cup fresh parsley, chopped
Shrimp Fra Diavolo
By JohnAgliata
If you don't like it really hot, lessen the red pepper
- 1 * 1 pound large shrimp, peeled, deveined
- 1 * 1 teaspoon salt, plus additional as needed
- 1 * 1 teaspoon dried crushed red pepper flakes
- 3 * 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 * 1 medium onion, sliced
- 1 * 1 (14 1/2-ounce) can diced tomatoes
- 1 * 1 cup dry white wine
- 3 * 3 garlic cloves, chopped
- 1/4 * 1/4 teaspoon dried oregano leaves
- 3 * 3 tablespoon chopped fresh Italian parsley leaves
- 3 * 3 tablespoon chopped fresh basil leaves
Penne a la Carbonara
By JohnAgliata
You can use bacon instead of pancetta if you'd like
- 1 * 1 pound pancetta, diced into 1-inch cubes
- * Sea salt and freshly ground black pepper
- 6 * 6 eggs, at room temperature
- 1/2 * 1/2 cup heavy cream, at room temperature
- 1 1/4 * 1 1/4 cup freshly grated Parmesan
- 1 * 1 pound dried penne
- 4 * 4 tablespoons chopped fresh parsley leaves
Chicken Chimichangas
By JohnAgliata
You can save the oil when you're done to reuse to make these again!
- # 2 tablespoons vegetable oil, plus 8 cups for frying
- # 1/2 cup diced white onion
- # 1 1/2 teaspoons minced garlic
- # 1 tablespoon plus 1/2 teaspoon chili powder
- # 1/4 teaspoon ground oregano
- # 1/2 teaspoon ground cumin
- # 1 1/2 pounds cooked chicken breast, shredded while warm
- # 1 teaspoon salt
- # 1/2 teaspoon freshly ground black pepper
- # 1 (4.5-ounce) can chopped green chiles, drained
- # 8 (10-inch) flour tortillas, warmed
- # 1 cup shredded Monterey Jack
- # Wooden toothpicks
- # Sour cream, for garnish
- # Fresh cilantro sprigs, for garnish
Mexican cornbread
By JohnAgliata
Good to accompany any Mexican dish!
- 1 * 1 cup yellow cornmeal
- 1 * 1 cup sifted all-purpose flour
- 2 * 2 tablespoons sugar
- 4 * 4 teaspoons baking powder
- 1/2 * 1/2 teaspoon salt
- 1 * 1 large egg
- 1 * 1 cup whole milk or buttermilk
- 1/3 * 1/3 cup sour cream
- 1/4 * 1/4 cup vegetable oil
- 2 * 2 tablespoons chopped jalapenos, or to taste
Vendure al Forno
By JohnAgliata
Yum! And the leftovers are even better
- 2 * 2 tablespoons extra-virgin olive oil
- 5 * 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick
- * Salt and freshly ground black pepper
- 1 * 1 cup heavy cream
- 1 * 1 cup grated mozzarella
- 1 * 1 cup grated fontina
- 1/4 * 1/4 cup grated Romano
- 1 * 1 cup plain dried bread crumbs
- 4 * 4 tablespoons unsalted butter