Italian Mother In Law Dressing Recipes

ITALIAN MOTHER-IN-LAW DRESSING

Steps:

• Preheat oven to 350F.
• In a small bowl, combine raisins and one cup of broth. Let the raisins soak for 30 minutes to soften.
• In a large skillet over medium-high heat, heat two tablespoons of olive oil. Add Swiss chard leaves and cook, stirring constantly, until wilted. Transfer chard to a bowl and set aside.
• Heat the remaining four tablespoons of olive oil and 1/4 cup butter in the same skillet used to cook the chard. When butter is melted, add onions and garlic. Cook, stirring often, for ten minutes or until onions are just beginning to brown.
• Stir in vinegar and sugar. Cook for five minutes or until the vinegar is almost evaporated.
• Meanwhile, place bread cubes in a large bowl. Add wilted chard leaves and onion mixture to the bread.
• Add raisins with soaking broth, olives, pine nuts, Italian seasoning, rosemary, salt and red pepper flakes. Gently fold ingredients into bread mixture until thoroughly combined.
• In a medium bowl, whisk together the remaining 1-1/2 cups broth and eggs. Gently fold broth mixture into the bread mixture until thoroughly combined.
• Using the remaining two tablespoons of butter, coat a 9x13-inch baking dish.
• Transfer the dressing mixture into the buttered casserole dish. Cover with foil.
• Bake until a thermometer inserted into the center of dressing registers 160F, about 40 minutes. Remove foil during the last ten minutes if you prefer dressing with a crispy topping.
• Remove the dressing from the oven and allow it to rest five minutes. Serve hot.

ITALIAN MOTHER-IN-LAW DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish; set aside. Soak raisins in 1 cup broth in a small bowl for 30 minutes.
• Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool and transfer to a very large bowl.
• Heat 2 tablespoons oil in a large skillet over medium-high heat; add Swiss chard leaves and stir constantly until just wilted. Transfer to bowl with bread. Heat 2 tablespoons oil in same skillet; add stems and cook, stirring often, until crisp-tender, 3-5 minutes. Add to bowl.
• Heat 4 tablespoons oil and 1/4 cup butter in same skillet; add onions and garlic. Stir often until just beginning to brown, about 10 minutes. Stir in vinegar and sugar; cook until vinegar is almost evaporated, about 5 minutes.
• Add onion mixture to chard in bowl. Add raisins with broth, olives, and next 5 ingredients; gently fold into bread mixture until thoroughly combined. Drizzle in 1 cup broth and toss gently. Let cool completely.
• Preheat oven to 350°F. Whisk remaining 1 cup broth and eggs in a small bowl. Gently fold into dressing until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

MY SICILIAN EX-MOTHER-IN-LAW'S PEPERONATA

Steps:

• Cut red and yellow bell peppers into 1-inch pieces.
• Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
• Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.