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Sausage Stuffed Mushrooms

Serves 4-6

Ingredients:
1 Tbsp. Oil
1 pound Italian Sausage
1 Onion, chopped
6-Large Portabella Mushrooms (stemmed and gills cleaned)
1 ½ cups Moni’s Original Marinara
¼ cup Parmesan Cheese, greated

Directions:
Preheat oven to 350F.
In a medium size sauté pan, heat oil until shimmering. Add sausage and onion to oil and break up sausage using a wooden spoon. Cook sausage until all browned then add in marinara. Place the portabella mushrooms on a sheet pan gills side up. Divide sausage mixture onto mushrooms and top with parmesan cheese. Bake in oven for 20-25 minutes or until mushrooms is cooked and sausage mixture is bubbling.

Serve hot and enjoy!

Chicken Cappuccino

Also known as a Pink Sauce, Vodka Sauce or Alla Vodka

Serves 2

Ingredients:
2 Tbsp. Butter
2-(6-8 oz) Chicken Breast, pounded thin
1 cup Mushrooms, sliced
2 Tbsp. Pepperoncinis, diced
1 Tbsp. Sherry Wine
3 cups Cream
1 Cup Moni’s Original Marinara
2 Tbsp. Parmigiano Reggiano

Directions:
In a large sauté pan melt butter over medium heat. Saute chicken until lightly golden in color. Add mushrooms and pepperoncini’s and sauté for 3-4 minutes while making sure chicken doesn’t burn. Deglaze pan with sherry wine. Add cream and marinara and cook until first boil and add parmigiano. Lower heat and let simmer for another minute. Serve over your favorite pasta.

Italian Bread Twist

Serves 6


Ingredients:
1 Box (2 Sheets) Puff Pastry, cut into 1-inch strips
3 Tbsp. Melted Butter
½ cup Pecorino Romano Cheese
2 Tbsp. Garlic, Minced
½ tsp. Black Pepper
Moni’s Marinara (your favorite flavor)

Directions:
Preheat oven to 350F.
Combine cheese, garlic and black pepper together in a small bowl. Brush melted butter on one side of cut puff pastry and sprinkle cheese mixture on top. Turn puff pastry over and brush remaining butter and sprinkle remaining cheese mixture. Twist puff pastry and place on a parchment lined baking sheets. Bake in oven for 12-15 minutes or until puff pastry in lightly golden in color. Serve with warmed Moni’s Marinara.
Enjoy!

Allisa’s Home Made Stuffed Shells

Serves 4-6

Ingredients:

1 package Del Verde Shells, cooked
1 cup ricotta cheese
½ head fresh parsley
½ cup mozzarella cheese, shredded
1 24oz bottle Moni’s Pasta Sauce of your choice

Directions:

Preheat oven to 350 F.

Mix together ricotta, parsley and mozzarella in a small bowl. Squeeze into shells and set aside. Pour ½ jar Moni’s in bottom of a 9X13 baking dish. Place stuffed shells on top and cover with remaining sauce. Bake for 20-25 minutes or until sauce and shells are heated through. Remove and serve with extra mozzarella for taste.

Recipe Provided by: Alissa Grimes

Moni’s Italian Meatball Sandwich (Restaurant Style)

 

Ingredients:

1 12’’ French Bread
4 3-4oz meatballs
2 slices of whole milk mozzarella cheese
6oz of Moni’s Original Marinara

Preheat oven 350

Cut the French bread from top to bottom down the center.  If you prefer to make it “skinny” (less bread) peel a part of the inside of the core out.  Cook the meatballs according to the package.  TIP: Warm up meatballs in the sauce so they absorb all the delicious flavor of Moni’s Sauce  Warm the sauce and pour it over the bread.  (If you made it skinny use less sauce so it does not become soggy) Evenly place meatballs into the bread and pour remaining sauce onto meatballs and bread. Top with mozzarella cheese. Place in the oven until the cheese is melted and begins to blister.

Cut it down the middle and Enjoy!

 

Cristine’s Sausage & Pepper Fettucini

 

1 package mild italian sausage, casings removed
3 cloves garlic, minced
1 bell pepper, sliced
1 onion, sliced
1 jar Moni’s Original Mariana
1/2 tsp salt
1 cup mozzarella
1 lb fettuccine, cooked and drained
Parmesan, for serving

Cook sausage, bell pepper, and onion in olive oil until sausage is browned and crumbly. Add marinara and salt; simmer for 5 minutes. Add mozzarella and heat until melted through. Serve over fettuccine and top with parmesan.

Check out Cristine’s Blog: http://cristinecooks.blogspot.com/2012/03/sausage-pepper-fettuccine.html

Chicken Verona (Vodka Sauce)

Ingredients:

1 tbsp butter
½ cup chopped roasted red peppers
¼ tsp parsley
1 cup heavy whipping cream
¾ cup  Moni’s marinara sauce
¼ cup chicken stock
1 tbsp grated romano/parmigiana cheese
2, 6-8oz chicken breast
1 tbsp olive oil
¼ tsp black pepper
¼ tsp salt

Angel Hair (Capalini) Pasta (1/3 of package)

Method:

Bring a medium pot of cold salted water to a boil. Add the angel hair pasta and cook according to instructions.

In a medium nonstick frying pan, heat the olive oil and add the chicken and season with salt and pepper. Grill the chicken for about 2-3 minutes on each side. Set aside when done.

In a large pan, combine the butter, roasted red peppers and parsley. On medium high heat, sauté the roasted red peppers for about 4 minutes. Add the chicken breast and sauté for another 2-3 minutes. Add heavy cream, marinara and chicken stock and sauté for additional 3-4 minutes or until the sauce starts to boil and bubble. Then add grated romano/parmigiana cheese and stir sauce for a minute or two.

Once pasta is cooked, drain the pasta and rinse with cold water.  Serve the pasta on 2 plates. Add chicken breast to each plate of pasta and pour the sauce evenly over the two dishes.

Serve immediately with Moni’s salad and toasted garlic bread.
Serves: 2

Sausage and Pepper Parmigiana

Ingredients:

1 tbsp butter
1 cup chopped green peppers
½ cup chopped onion
1 tbsp minced garlic
¼ tsp parsley
¼ tsp oregano
¼ tsp garlic powder
¼ black pepper
1 ½ cup Sweet Italian sausage or Turkey sausage

¼ cup Sherry wine or any white dry wine
1 ½ cup Moni’s marinara sauce (Or Spice it up with our Spicy Marinara)
¼ cup chicken base
2 slices of whole milk mozzarella cheese
½ package Spaghetti pasta

Method:

Bring a medium pot of cold salted water to a boil. Add the spaghetti pasta and cook according to instructions.

In a large pan add the butter, green peppers, onions, spices, and the sausage, and sauté on medium high heat for about 6-7 minutes. The veggies and sausage should have a nice golden brown color. Add sherry wine, marinara sauce, and chicken stock and continue to sauté for additional 3-4 minutes or until the sauce has thicken up a bit. Add two slices of mozzarella cheese on top of the sausage and veggies and cover the pan for a few minutes with a lid so the cheese can melt.

In the meantime, drain and rinse the cooked pasta in cold water. Serve the pasta in 2 plates and split the sausage and pepper sauce evenly over the cooked pasta. Serve immediately with side salad and garlic bread.

Serves: 2


Sausage Stuffed Mushrooms Chicken Cappuccino Italian Bread Twist Allisa’s Home Made Stuffed Shells Moni’s Italian Meatball Sandwich (Restaurant Style) Cristine’s Sausage & Pepper Fettucini Chicken Verona (Vodka Sauce) Sausage and Pepper Parmigiana
Sausage Stuffed Mushrooms Chicken Cappuccino Italian Bread Twist Allisa’s Home Made Stuffed Shells Moni’s Italian Meatball Sandwich (Restaurant Style) Cristine’s Sausage & Pepper Fettucini Chicken Verona (Vodka Sauce) Sausage and Pepper Parmigiana