What’s better than an entire day dedicated to eating? Be the ultimate host with these menu suggestions for a Nine Course Italian Dinner party.

Months later I finally sat down to write out both menus I prepared for a nine course Italian dinner! Yes both, because I am nuts and hosted this twice, with two different menus. A sane person would have perfected the menu the second time around, but clearly that is not I.

The Breakdown of a Nine Course Italian Dinner:

1. Aperitivo
2. Antipasto
3. Primo
4. Secondo
5. Contorno
6. Insalata
7. Formaggi e frutta
8. Dolce
9. Digestivo con caffè

I coursed it out to be about a course every hour starting at 1pm and ending around 9pm. At first I thought I was being too generous on time, but those courses start pilling up quickly and you’ll be glad of some down time! Both times the wall happened after the Secondo.

Next I will break down what comes with each course, followed by what I made for the two different menus I made. Sure, a few could/should be served together so you could argue it’s more like seven, but nine dishes/items at least. I did add a couple other suggestions other than the 2 I first list for each category as well.

Aperitivo

The aperitivo is similar to an appetizer (light apps). It’s pretty casual, can occur while people trickle in, enjoying small bites of food (olives, crisps, nuts, cheese, dips, or small snacks) and drinks (wine, prosecco, spritz, vermouth, Spritz Aperol/Bianco/Rosso, gingerino). Of course these carry throughout the meal, especially wine.

Antipasto

Before the first main course of the meal comes the antipasto, which actually translates to “before the meal”. Antipasti can be either simple or complicated, from olives, vegetables, and cured meats, to bruschetta.

1. Bruschette Tricolore (made with day old Italian Bread)
2. Caprese Salad or skewers
3. Creative Italian sushi

Primo

This is the first course of the actual meal and is typically a small serving of soup, pasta, gnocchi, risotto or other non-meat dish.

1. Goat Cheese Ricotta Gnocchi with Walnut Thyme Butter Sauce
2. Tortellini en Brodo (with Garic Knots)
3. Minestrone or a spring version
4. Cecamariti pasta with sugo finto
5. Italian wedding soup
6. Sun-dried tomato ravioli with basil cream sauce

Secondo

The secondo is a small serving of fish, chicken or meat.

1. Braciole
2. Italian Braised Beef with Parmesan Polenta

Contorno

The contorno is actually a vegetable to accompany the secondo. As such it is usually served with the secondo and sometimes not considered it’s own course.

1. Parmesan Roasted Broccolini
2. Lemon Roasted Carrots

Insalata

If the contorno contained a salad, then omit this course. Otherwise, a fresh garden salad would be served at this point. It’s a great break after two heavy courses.

1. Blood Orange, Olive, and Fennel Salad
2. Italian Wedge Salad with Gorgonzola Dressing or Basil Pesto Dressing
3. Grilled Romaine
4. Homemade Olive Garden Salad

Formaggi e frutta

Yes, an entire course dedicated to local cheeses and fresh seasonal fruit.

Dolce

Dolce means “sweet” and it is traditionally fruit or biscotti. You could do a fruit pie (crostata), or even something fancier like cakes for special occasions.

1. Vanilla Bean Panna Cotta (with mixed berry coulis)
2. Gluten-Free Lemon Almond Cake
3. Zabaglione Triffles
4. Blood Orange Curd Tart

Digestivo con caffè

Strong coffee such as espresso to finish off the meal. Can be served with the dolce course (which again argues against the 9 courses). Could also be grappa, amaro, or limoncello.

Welcome to day five of #HotSummerEats organized by the fabulous Camilla of Culinary Adventures with Camilla! The event may be winding down but we’re still heating things up with tons of recipes perfect for your next summer cookout. Don’t forget to enter to win our awesome giveaway, courtesy of some amazingly generous donations from sponsoring companies. Use the Rafflecopter widget at the end of this post to enter and for more details CLICK HERE.

In my family, my dad’s potato salad has frequent appearances throughout the summer. Potato salad is truly one of the great side dishes for summer BBQs and obviously I am biased in believing that my dad’s recipe kicks all the rest in the behind. Which is why when I came up with this garlic-parmesan version, I used his recipe as the backbone. I used yellow potatoes because their skins are thin enough that I don’t need to peel them. Once cooked, they are mixed with sweet onion, Greek yogurt, Parmesan cheese, Italian herbs, and three helpings of garlic in the form of paste, garlic hot sauce, and sweet garlic vinaigrette. Vampires beware!

One year ago: Pesto-Feta Dip with Roasted Red Pepper

Two years ago: Wheat-Oat-Flax Buns

GARLIC-PARMESAN POTATO SALAD

Serves 8

Ingredients:

1-1/2 lb. yellow potatoes

1 small yellow onion, chopped

1 cup plain Greek yogurt

1/2 cup grated Parmesan cheese

1/4 cup T.Lish sweet garlic dressing

2 Tbsp honey or sugar

2 Tbsp Gourmet Garden Italian herbs paste

2 Tbsp Intensity Academy garlic goodness hot sauce

1/2 Tbsp Gourmet Garden garlic paste

1/2 tsp salt

Directions:

1. In a large pot, place the whole potatoes and cover with water. Set temperature to high and bring to a boil. Cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle.
2. Meanwhile, in a large bowl mix together the remaining ingredients. Chop the cooled potatoes (peel first if desired, I leave the skins on because they are thin), add to mixture, and stir gently until thoroughly coated.
3. Cover and refrigerate until ready to serve.

Source: Adapted from my Dad’s Creamy Potato Salad.

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Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish, and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.

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It’s hard to beat a fresh loaf of Homemade Italian Bread. Especially when that same loaf is then used to make garlic bread!

Jump to recipe

Did anyone happen to watch the OSU-Michigan and Alabama-Auburn games this weekend? Talk about intense! Rivalry games are always exciting but those two games kept me on the edge of my seat the entire time. Not only did we just barely hold off Michigan to win in the last minute, but Auburn took over Alabama with only 1 second!

So guess who’s ranked #2 in the country now!? I’ll give you a hint – I am currently investigating tickets for the National Championship Game. Eeee!!! I am trying not to get ahead of myself as we still have to tackle Michigan State for the Conference Championship this weekend. (Update: We lost both to MSU and then Clemson in the Orange Bowl – alas.)

Lately I’m a human bread machine. Outside of the normal occurrence of pizza dough, in the past few weeks I’ve made gluten-free corn bread muffins, peanut butter cinnamon rolls, Greek yogurt-rosemary rolls, and cranberry-walnut oat bread. Somehow I have yet to make Homemade Wheat Bread from scratch which is shocking since that is the most frequent type of break I eat. But I digress.

Continuing this trend I made a loaf of Italian bread and even braided it so it looked fancy, then took it a step further and made garlic bread out of it. With a little bit of pesto mixed into the garlic mixture, it was as good as it gets. I failed to take a picture of the finished masterpiece, but trust you know what garlic bread looks like!

Post updated 4/20/22, photo above is the original.

One year ago: White Chocolate Cranberry Shortbread Cookies

Two years ago: Cauliflower Pizza Crust

Three years ago: Homemade Applesauce

HOMEMADE ITALIAN BREAD & GARLIC BREAD

Print

Yield: 16 Servings Prep Time: 20 Hours Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

OVERNIGHT STARTER

• 3/4 cup unbleached all-purpose flour
• 1/2 cup lukewarm water
• 1/8 tsp active dry yeast

DOUGH

• 2 tsp active dry yeast
• 2/3 cup water
• 2-3/4 cups unbleached all-purpose flour
• 1-1/4 tsp salt

TOPPING

• 1 egg white beaten with 1 Tbsp water
• Sesame seeds

GARLIC BREAD

• 2 Tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 Tsp pesto
• 2 Tbsp unsalted butter, room temperature
• 1 loaf Italian bread, cut in half horizontally

Directions

1. For the Italian bread: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
2. In the bowl of a stand mixer, combine the starter and the remainder of the dough ingredients, stirring with the blade until the dough starts to leave the sides of the bowl. Switch to the dough hook and knead for about 5 minutes. Transfer the dough to a lightly greased bowl, cover the bowl or bucket, and allow the dough to rise for 90 minutes, turning it over and gently deflating it after 45 minutes.
3. Transfer the dough to a lightly greased work surface. Roll into a thick 18-inch long rope, flatten slightly and cut lengthwise into three pieces, leaving the last inch at the top uncut. Braid the ropes, tuck the ends under, set the braid on a parchment-lined baking sheet, cover, and let rise it rise for about 60-90 minutes, or till it's very puffy.
4. Preheat oven to 425 degrees.
5. Brush the braid with the egg white mixture, then sprinkle with sesame seeds. Bake for 25-35 minutes, or until golden. Remove from the oven and cool it on a wire rack.
6. To make the garlic bread: Preheat oven to 350 degrees.
7. In a small microwave-safe bowl, add the olive oil, garlic and pesto. Microwave for 15-30 seconds. Spread olive oil mixture on the cut side of the top layer of bread and the butter on the bottom layer of bread. Sandwich the two pieces back together.
8. Wrap loaf in foil and bake for 10 minutes. Remove foil, slice and serve.

Source: Italian Bread adapted slightly from King Arthur Flour. Garlic bread The Spiffy Cookie original.

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When people find out how much I pay for my gym membership at Life Time Fitness, they gawk. To make it worse, my fee is going up an additional $2 starting November 1st (totaling $64/month). Yes I know it’s expensive, that my apartment has a basic gym, that I have workout DVDs at home, and that I could have internet or cable at home instead of paying for a gym membership – but I think it’s worth it.

I go to at least 3-4 group fitness classes a week which obviously my apartment gym does not have, it’s open 24/7, never has a wait for cardio or weight equipment, has a fantastic cafe which is surprisingly inexpensive, and it just makes me happy which is obviously important (not to mention the water slides!!).

Sure I could have internet at home, but after working out, showering, cooking dinner, and doing whatever else I need to do, I don’t have much time to even notice I don’t have internet. Even less for cable. And I’m not even going to get into my lacking desire for a smart phone –  at least not today.

Besides, I have to work off all the food I cook for this blog somehow!

P.S. I served this with easy garlic knots and crispy gnocchi (coming tomorrow).

One year ago: Chicken Gnocchi Soup

Two years ago: Apple Butter Granola

LIGHTER CHICKEN PARMESAN

Serves 6

Ingredients:

3 boneless, skinless chicken breasts (about 8 oz. each)

1-1/2 cups Panko breadcrumbs

1 Tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

11/2 tsp garlic powder

3 large egg whites

1 Tbsp water

2 cups tomato sauce, warmed (store-bought or homemade)

3/4 cup shredded mozzarella

1 Tbsp chopped fresh basil

Directions:

1. Cut each breast in half, to make two thinner chicken cutlets (total 6). Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
2. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
3. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
4. Pat the chicken dry then season both sides with salt and pepper. Dip the chicken in the flour, then the egg whites and the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
5. Spray the tops of the chicken with cooking spray bake for about 10 minutes. Remove from the oven, and top each piece of chicken with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the chicken is cooked through, about 3-4 minutes. Sprinkle with the basil before serving.

Source: Tracey’s Culinary Adventures

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If you haven’t tried quinoa yet, this this is a great place to start. As someone who has played around with quinoa a bunch, this was by far my favorite recipe using quinoa. It’s a healthier version of Chicken Parm! I’m almost mad at myself for not trying it sooner, especially after Tracey raved about it. I did note that she mentioned missing the breading on the chicken in the recipe she posted, so I decided to bread my chicken up! Obviously I do not know what it would’ve been like without it, but was very pleased with the results.

Two years ago: White Bean Chicken Chili


BAKED QUINOA CHICKEN PARMESAN

Serves 6

Ingredients:

CHICKEN

1/4 cup low-fat buttermilk

16 oz. chicken breasts, cut into bite-sized pieces

1/2 cup toasted Panko breadcrumbs

2 Tbsp grated Parmesan cheese

1/4 tsp salt

1/4 tsp pepper

SAUCE

1 Tbsp olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

2 Tbsp balsamic vinegar

1 (15 oz.) can tomato sauce

1 (15 oz.) can diced tomatoes (I prefer petite diced)

1/2 tsp red pepper flakes

1/2 tsp dried basil

1/2 tsp dried oregano

QUINOA

1 cup quinoa, well rinsed with cold water

2 cups low-sodium chicken broth

TOPPINGS

1 cup shredded part-skim mozzarella cheese, divided

2 Tbsp grated Parmesan cheese

2 Tbsp Panko breadcrumbs

2 Tbsp chopped fresh parsley

Directions:

1. Preheat oven to 425 degrees. Place a wire rack on a large baking sheet. Coat the rack with cooking spray and set aside. Also spray a 2-qt baking dish with nonstick cooking spray and set aside.
2. To make the chicken: Place the buttermilk in one shallow dish, and then combine the Panko, Parmesan, salt and pepper in a second shallow dish. Add chicken pieces to the buttermilk, turning to coat. Remove and dredge in Panko mixture. Arrange chicken on prepared wire rack and spray tops with cooking spray. Bake for 10 minutes or until done. Set chicken aside.
3. To make the sauce: Add the oil to a large saucepan set over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the vinegar and scrape the bottom of the pan to release any browned bits. Continue cooking until the vinegar is almost completely absorbed. Stir in the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring the sauce to a gentle boil, then reduce the heat and allow to simmer as you continue with the recipe.
4. To make the quinoa: Transfer the quinoa to a saucepan and add the chicken broth. Set over medium-high heat and bring to a boil, then cover and reduce the heat to low. Simmer for 20-25 minutes, or until the liquid has been absorbed.
5. When the quinoa is almost done cooking, preheat oven to 375 degrees.
6. Add the cooked quinoa and the chicken to the sauce and stir to combine. Add half of this mixture to the prepared baking dish then top with 1/2 cup of the mozzarella. Add the remaining half of the quinoa mixture and sprinkle with the remaining mozzarella. Top with the Parmesan cheese and then the breadcrumbs.
7. Cover the dish with foil and bake for 15 minutes then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. Garnish with the parsley before serving.

Source: Chicken adapted from The New Way to Cook Light, page 219. Recipe from Tracey’s Culinary Adventures, slightly adapted from Elly Says Opa.

Looking for a healthier option for pasta night? Try these oatmeal meatballs with spinach for a lighter option that is still packed with flavor.

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I didn’t realize until posting this recipe that I accidentally doubled the turkey from the original recipe. I wondered why my meatballs seemed a little large! Oh well, they are still good for you – packed with spinach, oats, and Greek yogurt. I liked it better this way anyway because it made more servings. More servings means I get to enjoy it for lunch again tomorrow!

They are not the most photogenic meatballs, but they are super moist and full of flavor. I also enjoyed the chunkier style of the sauce as a change from the pureed pasta sauce – although you are more than welcome to puree the sauce before adding it if you prefer. Even though I’m typically not a fan of chunky sauce, it was perfect for this dish.

Even better still, is that this is a one-pot meal! Granted you still need a bowl to mix up the meatball, but hooray for less dishes to wash!

Did you know that October is #NationalWholeGrainsMonth ? I am celebrating with some other bloggers this week, but today there’s just one other to check out:

• Greek Style Millet Salad Lettuce Boats by Magical Ingredients

Interested in the other recipes I shared this week? Check out my hearty Beef with Barley Stew, mix up this easy Farro, Cranberry, and Goat Cheese Salad, or start your day off right with Hot Oat & Quinoa Cereal.

OATMEAL MEATBALLS WITH SPINACH

Print

Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup instant oats
• 1/4 cup nonfat plain Greek yogurt
• 1/2 cup packed baby spinach, chopped
• 1/4 cup packed basil, chopped, plus 1 sprig
• 1/4 cup grated Parmesan
• 1 egg white
• 3 cloves garlic, minced, divided
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb all-white-meat ground turkey
• Olive oil cooking spray
• 1 can (26 oz) diced tomatoes, plus juice
• 1/2 cup dry white wine
• 1-13.25 oz box whole-wheat pasta*, cooked according to the package instructions

Directions

1. Heat oven to 400 degrees. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 large meatballs.
2. Coat a large, oven-safe stockpot or rimmed baking dish with cooking spray. Add meatballs and bake until they begin to brown, 10-15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

Notes

*Any shape will work. I've used penne and spaghetti.

Source: Slightly adapted from SELF Magazine.

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Post updated 9/22/21, photos above and below are the originals.

This dish I found from Kristin from Iowa Girl Eats, inspired by Sbarro. To me it is a pumped up version of the simple meat sauce and pasta. Now it has cheese and is baked! Even though this only takes 20 minutes longer (because of baking time), I wanted to eat my arm by the time it was done. But I had just been at spin class for 1.5 hours and food was the only thing I could think about. This may come as a surprise but this was much more satisfying than my arm could’ve ever been. And I made it with piccolini farfalle! They are just too darn cute to not enjoy.

BAKED MINI BOWTIES

Serves 8

Ingredients:

16 oz. (1 box) piccolini farfalle (mini bowtie) pasta

3/4 lb. 90/10 ground beef

Garlic salt

Pepper

1 cup shredded and 1 cup sliced* fresh Mozzarella cheese, divided

1 cup shredded Parmesan cheese, divided

1 jar marinara sauce

Fresh parsley

Directions:

1. Pre-heat oven to 400 degrees. Cook pasta in boiling, salted water until just under al dente (it will continue to cook in the oven.) Drain and return to the pot.
2. Meanwhile, season ground beef with garlic salt & pepper and brown in a pan over medium-high heat. Drain and add to the pasta.
3. Add 1 cup shredded Mozzarella, 1/2 cup Parmesan cheese, and marinara sauce to the pasta and beef. Mix to combine.
4. Pour into a non-stick sprayed 9×13″ pan and top with sliced Mozzarella and remaining Parmesan.
5. Bake for 20 minutes, or until golden brown on top. Sprinkle with parsley.

*You can use all shredded Mozzarella, I just thought it looked pretty to have globs of melted Mozzarella on top.

Source:  Iowa Girl Eats

And these stuffed morsels? I was at a loss for words after the first bite. It may take a but of time, but good grief was is more than worth it! Make it. Now. I promise you will fall in love – again.

Ingredients:

MARINARA SAUCE

1/4 cup yellow onion, diced

2 cloves garlic, minced

1 can whole tomatoes

2 Tbsp olive oil

1 Tbsp fresh thyme

1 tsp dried oregano

1 tsp paprika

4 oz mascarpone cheese

2 Tbsp fresh basil, chopped

2 Tbsp fresh parsley, chopped

EGGPLANT & SHELLS

20 jumbo pasta shells, cooked

2 large eggplants, peeled and cubed

1/4 cup yellow onion, diced

3 cloves garlic, minced

1/3 cup fresh parsley, chopped, plus more for garnish

1 cup shredded Mozzarella

1 cup plain bread crumbs

1/2 tsp cayenne pepper

Pinch of salt and black pepper

Parmigiano-Reggiano, for garnish

BECHAMEL SAUCE

2 Tbsp unsalted butter

4 tsp all-purpose flour

1 cup heavy cream, at room temperature

1/4 cup milk, at room temperature

1/2 tsp salt

1/2 tsp pepper

1/2 tsp nutmeg

Directions:

1. Preheat oven to 350 degrees, and lightly grease a 9 x 13 baking pan.
2. First, make the marinara sauce. In a sauce pan, heat the olive oil and cook the onions for 4-5 minutes, add the garlic and roast for another 2-3 minutes. Pour in the can of tomatoes and remaining ingredients. Bring to a boil then reduce heat to a simmer and simmer for 30 minutes.
3. Using an immersion blender (or transfer to a blender), puree until you reach a desired consistency. Turn heat to low and cover until ready to assemble the shells.
4. For the eggplant, heat a tablepsoon of oil over medium-low in a large pan and cook the cubed eggplant down to a mushy mass, stirring occasionally for approximately 25 minutes. Remove it from the pan and put it in a large bowl.
5. In the same pan, lightly sauté the onion and garlic for 2 minutes. Add to the bowl of cooked eggplant.
6. Stir in the parsley, Mozzarella, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill.
7. Meanwhile, prepare the bechamel sauce. Melt the butter in a non-stick sauce pan and slowly add the flour a teaspoon at a time, whisking until well blended (about 3 minutes). Next, whisk in the cream and milk and increase the heat to high until the sauce begins to simmer. Season with salt, pepper and nutmeg- cook for another 3 minute then turn heat to low and allow to sit until time to assemble the stuffed shells.
8. Pour the bechamel sauce into the prepared pan and spread evenly. Scoop a few tablespoons of eggplant filling inside each cooked shell. Place each pasta shell in the sauce, seam up. Dollop a spoonful of the marinara sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley and grated Parmigiano-Reggiano, if desired, and serve immediately.

Source: Stuffing adapted from Eggplant Veggie Burgers. Sauces adapted from Kitchen Belleicious.

This was the second time I’ve played with the Philadelphia cooking creme, and I continue to love it. I really need to try the other blends, because it makes for fun and quick meals. This dish in particular was almost a little too spicy for Leah, but I not only got seconds but thirds. And the not-so-much-Harry Potter fans found something else to be a fan of. In other words it was just marvelous… darling.

Oh, and this is completely unrelated but if I had a bunch of money lying around, I would buy these shoes in a heart beat. Size 7, mk thanks O:-).

Ingredients:

1 lb fettuccine noodles (used Ronzoni’s Garden Delight)

1 Tbsp olive oil

1 lb hot Italian turkey sausage, sliced thin

16 oz package frozen vegetable medley (used broccoli, cauliflower, carrots, zucchini, and yellow squash)

1 tub (10 0z) Philadelphia Italian Herb and Cheese Blend Cooking Creme

1/2 cup – 1 cup reserved pasta cooking water

1/2 cup freshly grated Parmesan cheese, plus more for garnish

1 tsp red pepper flakes, plus more for garnish

Directions:

1. Cook noodles according to directions. reserve pasta water.
2. Heat large skillet over medium high heat with olive oil. Brown sausages for about 7 minutes. Add frozen vegetables, cover and let cook for about 5 minutes, until vegetables have thawed out. Add cooking creme and noodles to skillet and stir together. Add reserved pasta water, one ladle at at a time, until sauce is to your desired consistency. Stir in Parmesan cheese and red pepper flakes. Serve immediately with more Parmesan and red pepper flakes as garnish.

Source: PB & Kelly

Crave chicken parm but don’t have time to make it? Make these quick and easy chicken parmesan quesadillas!

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Ever since I heard about the Philadelphia Cooking Cream, I’ve wanted to try it out.  (I love cooking with cream cheese, in case you hadn’t noticed.) Since I had a coupon for it during my last trip to the grocery, I decided to pick it up finally. But then I had to figure out what to make with it.

I decided to start small so I could use it in more than one dish. After seeing the original recipe by Tanya at Sunday Baker I knew the cooking cream had to go in there. After all, what’s better than Italian or Mexican food? Fusing them together to create Chicken Parmesan in a tortilla! It’s so easy to make and incredibly satisfying.

Unfortunately this product did not hang around but I have modified the recipe to use regular cream cheese and Italian seasoning. Because I think it’s a safe bet those two ingredients are not going anywhere! At least I hope not. I think my world would fall apart without the glue of cream cheese in my life.

While I was at it, I also updated this recipe in light of the TikTok tortilla wrap hack trend. You basically segment a tortilla into quarters, load up each quadrant with your fillings, then fold over each until it’s all wrapped up. What would you wrap up in yours? Other ideas include chicken bacon avocado, chicken mangoo, pizza, cheesy double bean, and even a breakfast version.

Post updated 2/5/21, photo above is the original.

CHICKEN PARMESAN QUESADAILLS

Print

Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

4-Eight inch flour tortillas (preferred flavor)

2 Tbsp cream cheese, room temperature

1 tsp Italian seasoning

1 tsp crunch red pepper (optional)

1 cup cooked, shredded chicken breast

2 Tbsp finely chopped frozen spinach, thawed (or fresh)

1/4 cup shredded Mozzeralla

1/8 cup shredded Parmesan

1 Tbsp olive oil

1/2 cup marinara sauce

Directions

1. Start by making a cut halfway through each tortilla. Spread 1/2 Tbsp of the cream cheese onto 1/4 of each tortilla next to the cut. Sprinkle with Italian seasoning and crushed red pepper, if desired. In the second 1/4 top with the chicken, in the third top with spinach, and the fourth top with cheese.
2. Starting with the cream cheese quarter, fold over onto the chicken, then onto the spinach, and finish folding over the cheese to make a folded up quesadilla.
3. Heat olive oil in a skillet over medium heat.  Cook both sides of each tortilla until golden and the cheese is melted, about 5 minutes per side. Serve with a side of warm marinara dipping sauce.

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