Cooking with Renee
@cooking_with_renee_ • 75,000 subscribers
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Stuffed Artichoke Casserole. All the delicious flavors of Italian stuffed artichokes without the work! A Thanksgiving side dish everyone will be begging you to make again. INGREDIENTS * 4 cans artichoke hearts, drained * 1 cup seasoned Italian breadcrumbs, plus extra for topping * 3/4 cup grated Pecorino Romano cheese, plus extra for topping * 5–6 garlic cloves, chopped * Fresh parsley, chopped * 1/3 cup dry white wine * 1/3 cup chicken broth * 3-4 tablespoons extra virgin olive oil, plus extra for drizzling * Juice of 1/2 large lemon or 1 small lemon * Salt and pepper to taste INSTRUCTIONS Preheat your oven to 425°F. Drain the artichoke hearts and cut them into bite-sized pieces. In a large bowl, combine the artichoke hearts, seasoned breadcrumbs, Pecorino Romano cheese, chopped garlic, fresh parsley, lemon juice, salt and pepper. Add the white wine, chicken broth, and 3-4 tablespoons of extra virgin olive oil. Gently mix everything together until well combined. Grease a baking dish with extra virgin olive oil and sprinkle the bottom with seasoned breadcrumbs and Pecorino Romano cheese. Transfer the artichoke mixture into the prepared baking dish, spreading it evenly. Sprinkle the top with additional seasoned breadcrumbs and Pecorino Romano cheese. Finish with a generous drizzle of extra virgin olive oil. Cover with aluminum foil and bake at 425°F for 20 minutes. Uncover and bake for another 10 minutes. Finish under the broiler for approximately 2 minutes, until the top is golden brown and crispy. Keep an eye on it so it doesn’t burn. #artichoke #casserole #sidedish #thanksgivingrecipes #thanksgivingdinner
Cooking with Renee213,900 views • 4 days ago
Thanksgiving Sausage Stuffing. The Thanksgiving side dish everyone goes back for seconds! Packed with flavor, and always a Thanksgiving favorite! Trust me, this one belongs on your holiday table! Easy and delicious! Ingredients * 2 bags Pepperidge Farm Herb Seasoned Cubed Stuffing * 1 lb sweet Italian sausage, casings removed * 2 medium onions, chopped * 4–6 cloves garlic, chopped * 5 celery ribs, chopped * 3 sticks butter * 5 cups chicken broth * 1 bundle fresh thyme, sage, and rosemary, tied together * Bell’s Seasoning, to taste * Salt and pepper to taste Instructions In a large skillet over medium heat, cook your Italian sausage, breaking it apart as it browns. Season with salt and pepper to taste. Once fully cooked, remove from the skillet and set aside. In the same pan, melt your butter. Add your chopped onions and celery, and sauté until softened. Add your garlic and continue cooking until fragrant. Add your cooked sausage back into the pan and give everything a good mix. Add very little salt and pepper and Bells seasoning. Add your fresh herb bundle of thyme, sage, and rosemary. Cover Allow everything to cook together so those wonderful flavors infuse for 5 minutes on low Remove the herb bundle In a large mixing bowl, add your cubed stuffing. Pour your sausage and vegetable mixture over the stuffing. Gradually add your chicken broth, mixing well until all the bread cubes are moistened and everything is nicely combined. Transfer your stuffing to a large buttered baking dish, spreading it evenly. Cover with aluminum foil and bake in a preheated 425°F oven for 25 minutes. Uncover and bake for another 10 minutes until the top is beautifully golden brown. #stuffing #thanksgivingrecipes #sidedish #thanksgivingsides #holidayrecipes
Cooking with Renee50,100 views • 12 days ago
Stuffed Mushrooms. The perfect Thanksgiving side dish everyone goes crazy for! Make extra because these disappear fast! Easy and delicious! Ingredients: * 30 large stuffing mushrooms * ½ stick butter * 2 tablespoons extra virgin olive oil * 5 cloves garlic, chopped * ½ cup dry white wine * ¾ cup chicken broth * 2 cups seasoned breadcrumbs * 1 cup grated Pecorino Romano cheese * 1 cup shredded mozzarella cheese * Fresh parsley, chopped * Salt and pepper to taste * Panko breadcrumbs for topping * Additional white wine and water for the bottom of the baking dish Instructions: Preheat oven to 425°F. Clean the mushrooms, remove the stems, and set the mushroom caps aside. Finely chop the stems. In a large skillet, melt the butter with extra virgin olive oil over medium heat. Add the chopped mushroom stems and sauté until softened, about 5 minutes. Add the chopped garlic and sauté for another minute until fragrant. Pour in the white wine and chicken broth. Season with salt and pepper to taste. Allow to simmer for a few minutes. Remove from heat and add the seasoned breadcrumbs, Pecorino Romano cheese, shredded mozzarella, and fresh chopped parsley. Mix until everything is well combined. The stuffing should be moist but not overly wet. Arrange the mushroom caps in a large baking dish and generously stuff each mushroom with the breadcrumb mixture. Sprinkle the tops with a little panko breadcrumbs for an extra crispy topping. Pour a mixture of white wine and water into the bottom of the baking dish to keep the mushrooms moist while baking. Cover tightly with aluminum foil and bake at 425°F for 25 minutes. Remove the foil and bake for another 10 minutes until the mushrooms are tender and the tops are golden brown. #stuffedmushrooms #thanksgivingrecipes #sidedish #thanksgivingsides #holidayrecipes
Cooking with Renee41,200 views • 10 days ago
Pasta e Piselli. This cozy Italian classic is comfort in a bowl, easy and delicious! Ingredients 1 pound pasta 3 tablespoons extra virgin olive oil 1 small onion, chopped 4 garlic cloves, minced 3 cups frozen peas Salt and pepper, to taste 2 cups chicken broth 1 Pecorino Romano rind ½ cup grated Pecorino Romano, plus more for serving 1 C reserved pasta water Instructions Warm the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute. Add the peas, salt, pepper, chicken broth, and Pecorino Romano rind. Bring to a gentle boil. Cover until pasta is done cooking separately. Remove the rind. Add your cooked pasta. Let it snow with grated Pecorino Romano and give everything one last toss. Serve warm with more cheese on top! #pastaepiselli #pastarecipe #italianfood #easyrecipe #CapCut
Cooking with Renee161,100 views • 1 month ago
My grandmother’s Zucchini Pie never lasts long in this house One bite and you’ll understand why. 3 small zucchini 10-12 eggs depending on size 3/4 C Pecorino Romano Fresh chopped parsley Pepper a little salt EVOO Seasoned breadcrumbs for bottom of baking dish Seasoned breadcrumbs and pecorino Romano for topping #zucchinipie #zucchinirecipes #italianfood #easyrecipe #cooking
Cooking with Renee353,900 views • 4 months ago
Zucchini Oreganata! Move over, boring side dishes! Packed with flavor, so easy to make, and deserves a spot on your Thanksgiving table! Trust me, everyone will want seconds! INGREDIENTS * 5 zucchini * 1 cup seasoned breadcrumbs, plus extra for topping * 3/4 cup grated Pecorino Romano cheese, plus extra for topping * 5 cloves garlic, minced * Oregano, to taste * Juice of 1/2 lemon * 1/4–1/2 cup extra virgin olive oil, plus extra for drizzling * Salt and pepper to taste INSTRUCTIONS Preheat your oven to 425°F. Wash and slice the zucchini, then chop into bite-sized pieces. Place the zucchini in a large mixing bowl. Add the seasoned breadcrumbs, Pecorino Romano cheese, minced garlic, oregano, fresh lemon juice, extra virgin olive oil, and salt and pepper to taste. Give everything a good toss until the zucchini is evenly coated with all those delicious ingredients. Lightly grease a baking dish with extra virgin olive oil. Transfer the zucchini mixture into the dish and spread it out evenly. Sprinkle the top with additional seasoned breadcrumbs and Pecorino Romano cheese. Finish with a drizzle of extra virgin olive oil. Cover tightly with aluminum foil and bake at 425°F for 30 minutes. Remove the foil and continue baking uncovered for another 15 minutes, until the zucchini is tender and the topping is beautifully golden. #zucchini #oreganata #thanksgivingrecipes #sidedish #holidayrecipes
Cooking with Renee24,200 views • 8 days ago
Banana Bread. Don’t throw away those overripe bananas! Just 3 bananas make the most incredibly moist, easy and delicious banana bread EVER! Ingredients 3 very ripe bananas, mashed ½ cup unsalted butter, melted ¾ cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon cinnamon (optional) ½ cup chopped walnuts or chocolate chips (optional) Instructions Preheat your oven to 350°F. Grease a 9 x 5-inch loaf pan or line with parchment paper. In a large mixing bowl, mash your overripe bananas with a fork until mostly smooth. Add the melted butter, sugar, eggs, and vanilla extract. Stir until everything is well combined. Add the flour, baking soda, salt, and cinnamon. Gently mix until just combined. Do not overmix! Fold in walnuts or chocolate chips if using. Pour the batter into your prepared loaf pan and smooth out the top. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the banana bread to cool in the pan for 10–15 minutes before removing. Slice and enjoy! My Little Tip Sprinkle a tablespoon of brown sugar over the batter before baking for a beautiful, slightly caramelized crust! #bananabread #baking #easyrecipe #homemadebread #deliciousfood
Cooking with Renee69,500 views • 1 month ago
Rice Francese! Buttery, lemony, and absolutely irresistible! This easy and delicious side dish might just steal the show! Ingredients 1½ cups uncooked long-grain white rice 3 tablespoons butter, divided 2 tablespoons extra virgin olive oil 4 cloves garlic, minced ½ cup dry white wine (Pinot Grigio works great) 2½ cups chicken broth ¼ cup fresh lemon juice Zest of 1 lemon ½ cup freshly grated Pecorino Romano cheese 2 tablespoons fresh parsley, chopped Salt and black pepper to taste Instructions 1. In a large deep skillet, heat the olive oil and 2 tablespoons of butter over medium heat. 2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. 3. Add the uncooked rice and stir for 1–2 minutes, lightly toasting it in the garlic butter. 4. Pour in the white wine and let it simmer for about 2 minutes, allowing it to reduce slightly. 5. Add the chicken broth, lemon zest, salt, and black pepper. Stir well and bring to a gentle boil. 6. Reduce the heat to low, cover, and simmer for approximately 15–18 minutes, or until the rice is tender and the liquid has been absorbed. 7. Turn off the heat and let the rice rest, covered, for 5 minutes. 8. Fluff the rice gently with a fork. Stir in the fresh lemon juice, remaining tablespoon of butter, Pecorino Romano, and fresh parsley. 9. Taste and adjust the seasoning. #rice #francese #sidedish #easyrecipe #CapCut
Cooking with Renee39,000 views • 22 days ago
Italian Rice Ball Pie. WHO NEEDS RICE BALLS WHEN YOU CAN MAKE A WHOLE PIE. Crispy, cheesy, and stuffed with sausage & broccoli rabe! One slice and you’re HOOKED! Easy and delicious. Ingredients Rice Mixture: * 1 lb cooked white rice * 5 eggs * 1½ cups grated Pecorino Romano cheese * 1½ cups shredded mozzarella * 2 lbs ricotta cheese * Fresh parsley, chopped Sausage & Broccoli Rabe Filling: * 1 lb Italian sausage, casings removed * 1 head broccoli rabe, cleaned and chopped * 5 cloves garlic, minced * ½ jar passata (tomato purée) * Salt and pepper to taste * Extra virgin olive oil (EVOO) For Assembly: * Extra virgin olive oil * Seasoned breadcrumbs * Additional Pecorino Romano cheese * Additional shredded mozzarella Instructions Prepare the Filling: In a large skillet, heat EVOO over medium heat. Add the Italian sausage, breaking it apart as it cooks. Cook until browned. Add the garlic and sauté until fragrant. Add the broccoli rabe and cook until it begins to wilt. Pour in the passata, season with salt and pepper to taste, and mix well. Allow everything to simmer until the broccoli rabe is tender and the flavors come together. Set aside. Prepare the Rice Mixture: In a large bowl, combine the cooked and cooled white rice, eggs, ricotta, Pecorino Romano, shredded mozzarella, and fresh parsley. Mix thoroughly until everything is well incorporated. Assemble the Rice Ball Pie: Preheat your oven to 400°F. Brush the bottom and sides of a large baking dish generously with EVOO. Sprinkle seasoned breadcrumbs evenly over the bottom and up the sides. Add half of your rice mixture to the baking dish, spreading and pressing it down evenly. Spoon the sausage and broccoli rabe filling over the rice, spreading it evenly. Sprinkle with additional Pecorino Romano and shredded mozzarella. Add the remaining rice mixture on top, spreading and gently pressing it down to create an even layer. Bake: Cover with aluminum foil and bake at 400°F for 30 minutes. Remove the foil and continue baking for another 15 minutes, until the top is lightly golden and the pie is heated through. Allow to rest for 10–15 minutes before slicing so the layers can set. #riceballs #italianfood #easyrecipe #italiancooking #cooking
Cooking with Renee28,900 views • 18 days ago
Chicken Scarpariello (Shoemaker’s Chicken) An Italian-American classic made easy in ONE POT! Juicy chicken, hot and sweet Italian sausage, peppers, and a delicious tangy sauce bursting with flavor! Restaurant-quality right at home, so easy and delicious, and definitely dinner rotation-worthy! Ingredients * 1 lb Italian sausage (hot and sweet), cut into pieces * 8 bone-in, skin-on chicken thighs * 2 cups all-purpose flour, seasoned with salt, pepper, garlic powder, and paprika * 1 large onion, sliced * 2 bell peppers (1 red, 1 green), sliced * 5–6 cloves garlic, sliced * 5 oz sliced mushrooms * Hot cherry peppers, sliced (as many as you like) * 3 tablespoons hot cherry pepper brine * ¾ cup dry white wine (I use Pinot Grigio) * ¾ cup chicken broth * 2 tablespoons butter * Salt and pepper to taste * Olive oil for browning * Parsley for garnish Instructions Preheat your oven to 425°F. In a large oven-safe skillet or Dutch oven, heat some olive oil over medium-high heat. Add your Italian sausage and brown on all sides. Remove and set aside. Season your flour and dredge chicken in the seasoned flour, shaking off any excess. In the same skillet, brown your chicken skin-side down until golden and crispy. Flip and brown the other side. We’re just looking for a beautiful golden crust here because the chicken will finish cooking in the oven. Remove and set aside. Add your sliced onions and bell peppers to the same skillet and sauté until they begin to soften. Add the sliced garlic and cook until fragrant. Add sliced mushrooms, Add your hot cherry peppers, cherry pepper brine, white wine, and chicken broth. Stir everything together, scraping up all those delicious browned bits from the bottom of the pan. Season with salt and pepper to taste. Add your browned sausage back into the skillet along with 2 tablespoons of butter. Nestle your chicken thighs on top of that delicious sauce, skin-side up. Don’t forget to pour in any chicken drippings! Cover and bake at 425°F for 30 minutes. Remove the cover and continue baking for another 15 minutes, until the chicken is beautifully golden and cooked through to at least 165°F. #chickenrecipe #chickendinner #italianfood #easyrecipe #dinnerideas
Cooking with Renee34,500 views • 26 days ago
Breaded Sausage Cutlet Parmesan! Move over, chicken Parmesan, there’s a new cutlet in town! Genius idea! Easy and delicious. Ingredients 1 lb Italian sausage, casings removed 1½ cups all-purpose flour, seasoned with salt and pepper 1½ cups seasoned breadcrumbs ¾ cup grated Pecorino Romano cheese Fresh parsley, chopped 3 eggs, beaten Avocado oil, for frying Marinara sauce Mozzarella cheese Instructions In a shallow bowl, combine the seasoned breadcrumbs, Pecorino Romano cheese, and chopped fresh parsley. Place the seasoned flour in a separate bowl and the beaten eggs in another. Divide the sausage into portions. Lightly wet your hands with water to prevent sticking, then flatten each portion into a thin cutlet, shaping it just like a chicken cutlet. Dredge each sausage cutlet in the seasoned flour, dip into the beaten eggs, and coat generously with the breadcrumb mixture. Press gently to help the breadcrumbs adhere and maintain the cutlet shape. Heat avocado oil in a large skillet over medium heat. Fry the cutlets in batches, flipping once golden brown. Continue cooking until beautifully crispy on both sides and the sausage is fully cooked through, reaching 160°F internally. Transfer the fried cutlets to a wire rack to keep them nice and crispy. Place the cutlets in an oven-safe baking dish. Spoon a little marinara sauce over each one and top with mozzarella cheese. Place in a preheated 400°F oven just until the mozzarella is beautifully melted and bubbly. Serve with extra marinara and enjoy. #italiansausage #parmesan #italianfood #easyrecipe #cooking
Cooking with Renee29,300 views • 1 month ago
Italian Sausage Sheet Pan Dinner. One pan, BIG Italian flavor! Crispy potatoes, juicy sausage, roasted veggies, and that cheesy, garlicky breadcrumb topping! So easy, SO delicious. SAVE this one because you’ll be making it on repeat! 1 lb Italian sausage sausage casings on cut in chunks 12 Oz Broccoli Florets 15 asparagus spears cut 1 bell pepper 2 small onion Mini yellow potatoes cut in half Seasonings: 1/2 Tablespoon: salt, pepper, Italian seasoning, garlic powder, onion powder Fresh parsley 1 C seasoned bread crumbs 1/2 C Pecorino Romano cheese 1/2 Cup of EVOO plus more for drizzling on top To a bowl add everything. Add EVOO. Get it on sheet pan drizzle with more EVOO. Bake 425 40 minutes mixing at the halfway point back in oven. #sausage #sheetpandinner #italianfood #easyrecipe #dinnerideas
Cooking with Renee18,600 views • 24 days ago
A little reintroduction for all my new friends here! 🇮🇹 I’m Renee, an Italian American home cook sharing the recipes I grew up with, the ones passed down from my grandmother and mother, and plenty of my own creations too. Around here, it’s all about good food, family, tradition, and recipes that are always easy and delicious. Welcome to Cooking with Renée! Let’s Do It! #italianamerican #italianfood #familyrecipes #easyrecipe #CapCut
Cooking with Renee31,300 views • 1 month ago
Mini Roasted Peppers done the Italian Way. Easy, delicious and the perfect appetizer or side dish. 2 16 ounce bags mini peppers 5 cloves sliced garlic 1 1/4 C seasoned breadcrumbs 3/4 C Pecorino Romano cheese 6 ounces Kalamata olives 6 ounces Castelvetrano Olives Sliced Hot and sweet cherry peppers 1/2 Cup total Salt n pepper Parsley 3 tablespoons oil from Cherry peppers (hot or sweet) EVOO 400 degrees covered first 20 min then Uncovered 30 min #peppers #roastedpeppers #italianfood #easyrecipe #sidedish
Cooking with Renee58,600 views • 4 months ago
Sunday Sauce with Meatballs, Italian Sausage and Pork Ribs. An Italian tradition. 2 Lbs total ground beef, pork and veal 1 lb total sweet and hot Italian sausage 1 Lb pork ribs (salt n pepper) 3- 28 ounce cans Whole peeled tomatoes 2 - 24 ounce jars Passata 4 tablespoons tomato paste 1/2 C seasoned breadcrumbs 1/2 C Panko 3/4 C Pecorino Romano Cheese 1/2 Cup milk 3-4 cloves grated garlic (for meatballs) Salt n pepper Parsley 2 eggs Seasonings for sauce: 5 cloves chopped garlic 1 1/2 Tablespoon salt 1 tablespoon pepper 1 1/2 Tablespoon garlic powder Fresh Basil #sundaysauce #meatballs #italianfood #italiantradition #cooking
Cooking with Renee12,000 views • 8 months ago
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