Soup Queen and more

2020-02-02T13:39:00.001-08:00

BRACIOLE Sicilian style

(Braciole with Eggs)

Serves: about 4

Prep: 30-35 min.

Cook: 2 1/2 hours or in slow cooker over 12

Ingredients
1 1/2 lb beef top round or flank steak – if meat is thick, butterfly it or ask your butcher to do this. You’ll want thin slices of meat for rolling. I try to buy thin sliced top round...
Olive Oil
1/2 c. Chopped Parsley
1/2 c. Grated Parmigiano-Reggiano Cheese
2 tbsp. Garlic chopped finely (or use a good Garlic powder)
1 Hard Boiled Egg for each roll -1 for each slice of beef
Salt and Pepper to taste
Toothpicks or string (butcher’s twine) to secure the rolls
3-4 Tbsp. Olive oil for browning
Spaghetti Sauce ( see recipe in my blog)
Instructions From Linda's Italian Kitchen for pounding the beef

You’ll need a mallet or something heavy to pound the meat. This type of mallet comes with a side with sharp points for tenderizing. Lay the meat out on a board. Pound with a mallet to thin and beat with tenderizer side to further tenderize the meat. If making smaller ones cut the meat into 5-6” slices.bRub each slice with olive oil. Follow with a sprinkle of chopped parsley, cheese, garlic, salt and pepper to taste. Place a hard boiled egg at the top of the meat slice. Begin rolling.

Roll each slice vertically and secure with toothpicks or string. You can use 2 or 3 strings to secure the smaller ones. If making large ones, use more string or toothpicks.

Brown the rolls in olive oil. When finished – remove them and make Spaghetti Sauce.

I make my sauce in the slowcooker, then add the Braciole and simmer on high 6-7 hrs or 12 hrs on slow,

Do it night before and cook over night low 12 hrs or more

How to make Homemade Ravioli

2016-03-20T17:23:00.004-07:00

HOMEMADE RAVIOLI-

Meat, Cheese, Spinach a la my Nana-Anna Ordille Ortenzi.

Nana's family came from Gesso, Messina, Sicily, Italy in the 1860's. My PopPop, Eugenio Ortenzi, emigrated from Canzano, Teramo , Abruzzi, Italy in 1914. Sicilians typically make a Cheese Ravioli. This is what my Great Grandmother, Concetta Giatto Ordille, made as her ravioli- A round ravioli. She used a cup/glass and cut round pieces of dough, 1 for the bottom and 1 for the top, add stuffing to center (2 tbs+/-), top with second round and fork it all the way around.

My Nana made hers small and rectangular stuffed with a combo of meatm cheese and spinach. We think it was a combo of the Abruzzi/Sicilian raviolis. Here is how we make them. This is a video from Mario Batali on how to make dough. 3 cups flour 5 eggs.

.http://www.mariobatali.com/videos/homemade-pasta-dough/

He used a fork and I use my fingers!

He wrapped dough in plastic, I use a bowl.

(can go on line for additional how to videos on

using a pasta machine, making dough etc)

I do not refrigerate my dough. Once I have the dough ball ready, I put in on a lightly floured surface and cover with a bowl like my Nana did. Rest 20-30 min. I cut it in 1/2 then cut it into 1/4ths. Repeat with the other half once you are done with the first half.. You don't want to dry out your dough. Keep covered and take out 1 piece at a time. flour it and with your pasta machine, you are going to knead the dough. On the #1 setting, Working with the first piece (keep remaining pieces covered), flatten it into a rectangle shape. Starting with one of the shorter sides of the rectangle, feed it through the rollers. Lightly flour each side each time thru, folding it into it self making it a rectangle. Run thru on #1 5-6 times, making it a rectangle.

Then put thru 1x on #2, #3, #4 settings

The Stuffing...
MEAT, CHEESE, SPINACH-- 1/2 lb of ground meat or meatloaf mix, 2 eggs, 8 oz whole milk ricotta, 8 oz of mozzarella, 1/2 cup grated Parmesan, 1/4 cup parsley, salt and pepper. Mix well (again I get in there and use my hands, squishing it between my fingers!)
CHEESE--- 1 eggs, 8 oz whole milk ricotta, 1/2 cup grated Parmesan, 1/4 cup parsley, salt and pepper. Mix well
Lay out the rectangle and add the stuffing as shown below

Fold over the dough, making little pockets as demonstrated in this photo---

Cut as in this next photo----------------------------------------------------

Fork the edges to seal the dough pockets, using flour on the fork to keep from sticking. Be careful to not prick/gouge the dough or it will fall apart when cooked.

Now you can do 1 of 2 things, place ravioli on a floured baking tray. Fill up tray with out the ravioli touching. Stick in the freezer. When Frozen, put in a ziplock to cook later. see below.(will need to cook a little longer if frozen..do not thaw out to cook.)

OR Lay on a floured surface. I use kitchen towels laid out, flour the towels, then lay out the ravioli with out touching. Bring a big pot of water to brisk boil. Drop in 10-12 ravioli at a time. They will float to the top. Cook 5-6 min and taste one to see if dough is tender. Get a tray and ladle some spaghetti sauce on the bottom to lightly cover. Gently use a large slotted spoon and place on the sauce. Top with more sauce and Grated Parmesan. GRATE IT YOURSELF. DO NO BUY IT IN A BOX! I will haunt you if you do.! You can buy freshly grated parm from your deli.

Tips

2015-11-12T19:35:00.003-08:00

Tips

Friends asked me to remind them of the cooking tips I have shared.

1-Nana Ortenzi's Parmesan Cheese storage
Always buy a block of good quality Parmesan or Romano cheese.
Grate what you need. Most of the time if you do not use it up fast
enough, the cheese dry out. Not if you follow my Mama's tip....
get a clean white hankie or cloth napkin. Moisten thoroughly with
white vinegar, wringing out the excess. Wrap around the cheese and
store in a Ziploc bag. Never have dried out cheese again.

2-Cutting an onion
Peel the skins off. Cut off the top. Cut the onion in one direction almost to the END. Turn the onion, cut at 90 degrees to form cross cuts. Turn on its side and cut across the cuts. Voila diced onions.

2015-11-12T19:35:00.001-08:00

Summers Harvest-one of our favorites to make when fresh tomatoes and cukes are in!

Summer Tomatoes and Cucumber Salad
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium vidalia onion, cut in half and sliced and separated
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
fresh basil.5-6 leaves cut coursely
1/4 cup oil
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

Saucy Sausage Mac and Vegetable Bean Soup

2015-02-09T18:55:00.000-08:00

Hi Foodies
Today I was bored and decided I wanted to make a new soup...so I looked in the cupboard and pulled out 4 variety of beans, elbow macaroni, Rotel tomatoes, tomato sauce. Next looked in the freezer, pulling out 12 oz sausage links, frozen green beans, peas, corn.
This is what I did...
Took the sausages and browned and drained, then cut into bite size pieces. Put in crock pot. Turn on to HI. I threw in the frozen green beans, peas, corn 1 small package/bag of each-(again make it your own and add more or less to taste!)
Added Beans: 1 can each, drained and rinsed: Kidney, Cannelli, Black and Navy (or your favorite)
Added 1 can Rotel Tomatoes with green chilies (if you like more tomatoes...add them!)
            1 4 oz can tomato sauce
Added chopped garlic-to taste (1-2 tsp fresh or already minced)
            onions-1 small diced
            Parsley, Basil-2 Tbs each
            2 Tbs of Beef Better than Broth (LOVE this...
                     gives a much better taste then broth in a box or can)
            1/2 cup red wine
            Salt and Pepper to taste
Covered the ingredients with water. Cook on HI. At the 2-3 hour mark I added 2/3 cup elbow macaroni and a large handful of fresh spinach. Cook another hour. Add Salt and pepper again if needed. If you like it spicy, add hot sauce/cayenne etc the last hour and/or use hot Italian sausage.
Serve topped with Parmesan and crusty Italian Bread.

The flavors exploded in my mouth! Very pleased if I say so myself!!
Have fun with this by altering the recipe to suit your tastes!

LOADED CAULIFLOWER

2015-02-09T18:53:00.001-08:00

I found this on Facebook and would love to give credit because it was DELISH!

LOADED CAULIFLOWER

You won't be...lieve it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) I personally use 1/2 lb of the bacon to split between inside and topping.
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

NOTE: THIS WAS DELISH!

Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle

2014-07-30T20:11:00.002-07:00

My dear friend and former neighbor, Sue Clark made this as a birthday gift by request for me! We moved and my daughters make it for me every year! YOU will NOT be disappointed!

Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle
1 cup Butter
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking soda
1 cup sour cream
1 tsp. almond extract

Cream sugar and butter together. Add eggs 1 at a time, beating welll after each egg. Add flour, baking soda and sour cream. Mix well. Add extract. Mix. Pour into well greased bundt pan and bake at 350 degrees for 1 1/2 hours. cool slightly and remove from pan. When totally cooled, drizzle dark and white chocolate. Can add a caramel ganache drizzle as well.

Buon apettito

PASTA E FAGOLI

2014-01-22T12:05:00.000-08:00

My Nana Ortenzi used to make this wonderful soup. So I made my version of it. OK Ortenzi /Ordille cousins...what do you think??? Is it right?

PASTA E FAGOLI

3 teaspoons oil

2 lbs ground beef or Italian sausage (or a mixture of both)

1 1/2 cups carrots, chopped

1 1/2 cups onions, chopped

5 stalks celery, diced

48 ounces diced canned tomatoes

2 14 oz cans red kidney beans

2 14 oz cans white cannelli beans

8 cups beef stock

3 teaspoons oregano

2 1/2 teaspoons pepper

3 teaspoons Italian seasoning

5 tablespoons fresh parsley, chopped

1 1/2 teaspoons Tabasco sauce (more or less to taste)

48 ounces tomato sauce

8 ounces dry small elbow macaroni

Directions:

Sauté meat in oil in large 10 quart pot until beef browns. Drain.

Add onions, carrots, celery and tomatoes and simmer for about 10 minute.

Drain and rinse beans and add to pot along with beef stock, oregano, Italian seasoning, pepper, Tabasco, sauce and pasta .

Simmer until celery and carrots are tender, about 45 minutes.

Serve, topped with fresh parmesan

NOTES : Makes 10 quarts! Just cut the recipe down for smaller batches or FREEZE for later or SHARE with friends. Serve with crusty Italian bread and a salad!

STUFFED BAKED TOMATOES

2013-07-12T17:22:00.002-07:00

STUFFED BAKED TOMATOES

When the tomatoes are in season is the time to make these! My kids use to gobble them up!

6 medium ripe tomatoes

Italian Bread crumbs

Shredded Mozzarella

Fresh Basil and Parsley-3 tbs chopped of each

Salt and Pepper to taste

Butter

Shredded Cheddar

Cut the top off the tomato. Throw away. Scoop out the insides of the tomatoes. Dice up and put in a medium sized bowl. Add equal amount of cheese to diced tomatoes. Add just enough of Italian Bread crumbs to bind together. Add spices, salt and pepper. Stuff into tomatoes. Top with a pat of butter and shredded cheddar. Place tomatoes in a small baking dish.

Bake- 350 degrees 15-20 min til hot and bubbly, soft and still holding shape.

Microwave Hi-3-4 minutes, checking for softness, continue in minute intervals until done.

Serve with your favorite steak, chicken or fish dishes!

Jack Kapp's Macaroni Salad

2013-01-26T12:23:00.001-08:00

My friend and former Mayor of Haymarket , Virgina Jack Kapp shared this wonderful recipe of his for Macaroni salad! I am not a fan of Macaroni Salad but this one I LOVE! It is light and not heavy as most are! Hope you all like it as much as I do!

Jack Kapp's Macaroni Salad

– yields 8 cooked cups

4 – 5 hard boiled eggs

1 ½ cups mayo

2/3 cups sour cream

3 tablespoons sugar

3 tablespoons white wine vinegar (I use a little less)

2 teaspoons mustard

1 bunch green onions, diced

cucumber about 6 inches of an English cucumber, chopped

radishes 6 – 8, chopped

celery 3 – 4 stalks, diced

2 16 oz box of Elbow Macaroni, cooked to al denti

Cook macaroni as directed. Drain and cool. Mix rest of ingredients with the macaroni. Mix thoroughly Chill til cold.

Homemade Meatballs ala Nana

2013-01-26T10:08:00.002-08:00

Well, as a half Italian, I have to put a recipe in for Meatballs. My Nana Ortenzi showed me how to make these yummy little treasures!

MEATBALLS ALA NANA
1 1/2 lb meatloaf mix( ground beef, pork and chicken)
2 eggs
1/2 cup grated parmesean cheese
1 Tbsp Garlic powder
1/4 tsp Oregano
1 Tbsp Fresh parsley minced (can use dried if no fresh available)
1/2 c Italian bread crumbs
1/4 c of milk
Salt and Pepper to taste

Mix all ingredients together. Pinch off enough of mixture and roll into a ball about the size of a golf ball.

~ Place on a baking sheet covered with parchment. Bake in a 350 degree oven for 1/2 hour. Turn the meatballs over so they cook evenly and are browned another give or take another 1/2 hour.

OR
~In a large skillet, brown the meatballs on all side. Place on paper towels to drain. Put meatballs in spaghetti sauce. simmering 2-3 hours.

OR

~After making meatballs, can drop them directly into fresh homemade spaghetti sauce and simmer 3 hours.

Serve with Spaghetti, a fresh salad and Italian bread!

My Blog

2013-01-26T09:38:00.000-08:00

Thank you for viewing my blog...haven't posted too much recently. Most of my recipes are quick and very easy! I hope you do try them then come back and post a comment/review of the dish you tried! Preparing meals shows love to those to whom you are cooking! Buon appetito!
Patti

Creamy Pumpkin Soup

2013-01-26T09:24:00.000-08:00

I was blessed with an invitation to Christmas dinner with Marsha Davis. She served this Pumpkin Soup and it was incredible. She gave me permission to post here on my blog..enjoy!

CREAMY PUMPKIN SOUP from Anissa via Marsha Davis

4 Tblsp. butter (1/2 stick)
1 large onion, chopped (1 cup)
2 celery ribs, sliced (1/2 cup)
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. ground pepper
4 cups chicken broth (vegetarians substitute with Vegetable broth)
One 16 oz. can solid pack pumpkin
1 cup half and half
soft pretzels - you can buy them frozen then heat

Melt the butter in a large pan over medium high heat. When hot, add the onion, celery, and garlic and cook, stirring frequently, until
softened. Stir in the salt and pepper and cook for 1 minute more.
Stir in the broth and continue to cook over medium high heat,
uncovered, for 15 minutes. Stir in the pumpkin and half and half.

Pour into a food processor or blender and process until smooth. If
using a blender, the mixture will have to be blended in two or three
batches. Return the soup to the pan and cook over medium heat,
stirring, until heated through. May be made ahead up to this point
and reheated.make the pretzels and serve with soup

CREAMY CRAB SOUP

2012-08-04T21:03:00.001-07:00

This is the most fabulous recipe for cream of Crab soup from Betty Groff's Country Goodness Cookbook. Betty has a restaurant in Amish country in Lancaster PA. One of these days I will make it there!

I use extra potatoes and occasionally add shrimp and scallops to make a seafood chowder. This is a favorite for Christmas Eve dinner following in the traditional Italian 7 Fishes meal. Buon appetito!

Crab Soup

Sauté the onion in the butter in a large, heavy soup kettle. Add the water, potatoes, celery, parsley, salt, pepper, and seafood seasoning. Cook, uncovered, for 12 minutes until tender. Most of the liquid will have evaporated. Sprinkle the flour over the potatoes and stir. Add the crab meat, evaporated milk, and milk and simmer on very low heat for 30 minutes more until the potatoes fall apart and thicken the soup.
Note: Be sure the check crab meat carefully for shell pieces before adding it to the soup.

Makes 6 servings

1/2 cup chopped onion
3 T. butter
2 cups water
2 med. potatoes, cut in julienne strips
1 cup finely chopped celery
1 T. chopped parsley
2 t. salt
fresh ground pepper to taste
1/4 t. seafood seasoning, preferable Old Bay brand
2 T. flour
2 c. diced crab meat
1/2 c. evaporated milk
4 c. milk

The recipe above appears in:

Betty Groffs newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author.Betty Groffs Country Goodness Cookbook $17.95.

SPAGHETTI WITH ROASTED TOMATOES AND BASIL

2012-07-25T17:05:00.002-07:00

SUMMER SPAGHETTI WITH ROASTED

TOMATOES AND BASIL and

FRIED EGGPLANT

My sister came last year to help me after my hip surgery and made this dish, It is yummy, light, healthy and pretty! Hope you enjoy it as much as I did! Made it for my honorary sister and her family tonight.

Spaghetti:

1 16 oz box Whole Wheat Pasta, cooked to directions

10 ripe Italian Plum Tomatoes, sliced and quartered

10 fresh basil leaves, chopped

olive oil

salt and pepper to taste

Parmesan cheese, freshly grated (NOT THE BOXED STUFF!

Eggplant:*

1 Medium eggplant, sliced long ways into fingers

2 eggs, beaten in a large ziplock

2 cups Italian bread crumbs in a large ziplock

olive oil and canola oil

salt and pepper to taste

Spaghetti:

Heat oven to 350. In a large cookie sheet with sides. coat liberally the pan with olive oil. Place sliced tomatoes in cookie sheet. Sprinkle each tomato with olive oil. Sprinkle with salt and pepper. Sprinkle with chopped basil. Place in preheated oven for 20-30 minutes

In a large pot, fill 2/3 with water and bring to boil . Cook spaghetti according to directions. Drain. Toss in baked tomatoes in the oil. Add additional oil as needed. Add generous amount of Parmesan cheese, Toss. Serve immediately with additional fresh basil.

Eggplant:

Add sliced eggplant into the ziplock with the eggs and toss to coat all pieces well. Transfer to the ziplock with the bread crumbs. Toss well to cover thoroughly. In a large Fran, add equal amount of each oil to cover bottom of pan by 1/2 inch. Heat on medium high heat til hot, add 1/2 the eggplant, browning on each side til golden brown (3-4 min per side approx). Remove to plate with paper towels and drain. Repeat. Salt lightly. Sprinkle with Parmesan if preferred.

BUON APPETITO!

TIPS
* Can use zucchini as well!
Can make eggplant Parmesan from this step.

SHRIMP AND GRITS

2012-07-24T11:23:00.000-07:00

I love Shrimp and grits so searched the net for a good recipe and found this Low Country Shrimp and Grits...from All Things Food, Cooking with Mary and Friends:

Low Country Shrimp and Grits

17Ingredients

340Calories

45Minutes

Ingredients

for the grits...

1 cup grits (stone ground) (Can sub Quick Grits if time constraint-follow package directions)

3 1/2 cups water

1 cup chicken stock

1 1/4 teaspoons kosher salt

2 tablespoons butter

2/3 cups shredded sharp cheddar cheese

1/3 cups grated parmesan cheese(opt)

ground black pepper (Course, to taste)

for the Shrimp

1 1/2 pounds large shrimp (peeled and deveined)

2 tablespoons olive oil

freshly ground pepper

salt

2 garlic cloves (minced)

4 teaspoons fresh lemon juice

1 1/2 teaspoons sauce (sauce)

1/3 cups white wine(opt-can sub chicken broth)

3 dashes parsley flakes

Directions

Method
To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.

Peel and de-vein shrimp. In a fry pan over medium-high heat, warm the olive oil. Toss in the garlic and saute' until the garlic is just slightly browning.

Add the shrimp, Chesapeake Bay Rub, salt and pepper, stirring well. Add white wine, lemon juice and hot sauce; cook until shrimp is pink and heated through.

Remove from heat and serve over grits. Sprinkle on some parsley flakes; serve immediately.

Read full directions on All Things Food, Cooking with Mary and Friends: http://www.cookingwithmaryandfriends.com/2015/03/low-country-shrimp-and-grits.html

BEEF AND VEGETABLE SOUP

2012-07-14T17:57:00.000-07:00

We have had a few days in the last month that were a little chilly when I was visiting my cousins in Northern PA, so I took advantage and made BEEF AND VEGETABLE SOUP. It is a family favorite and a comfort food for us all. Enjoy!

BEEF AND VEGETABLE SOUP

1 2-3 lb chuck roast
Lawry's seasoning salt
1 large onion
3 tbs minced garlic
1 14oz can diced tomatoes
1 16 oz diced tomatoes
Veggies frozen or fresh- 8-10 oz ea: green beans, corn, peas, edamame,cabbage, lima beans*
5 carrots, peeled and sliced
4 medium potaoes, peeled and cut in bite size pieces
3 stalks of celery, sliced
2 tbs Worchestershire sauce
3 tbs basil (to taste)
Pepper to taste
2 handfuls fresh baby spinach

In a 10-12 qt pot. add beef, seasoned front and back w/ seasoning salt. Add rest of ingredients except spinach. Cover all with water to 2 inches over all in pot. Bring to boil. Cover and Lower to simmer and simmer 2-3 hrs. Add spinach and cook 30 more minutes. Serve with crusty rolls and a salad.
Serves 10+

TIPS-
I used a frozen roast this time and it did very well.

* Vegetables-use what you like. I have also put in cabbage and mushrooms. Be creative.

HOMEMADE ICE CREAM ANYONE??

2012-07-14T14:16:00.000-07:00

HOMEMADE ICE CREAM ANYONE?? Are you ready for the most amazing, awesome and fairly easy recipe for home made Ice cream? My late mother in law had this recipe/ It is fabulous! It is using a cooked custard. If you have made homemade ie cream from all raw ingredients, it was probably grainy? Right? With about 1/2 hour prep time, you can have creamy, delicious ice cream.

Phyllis Leonard’s Ice Cream Custard

1 qt milk or ½ & ½

2 cans sweeten condenced milk

2 cans evaporated milk

8 whole eggs, beaten

¾ c sugar

3 tsp vanilla extract

½ tsp almond extract

½ jar marshmallow fluff (1/2 cup)

In a large metal pot, scald the 1 qt of milk, DO NOT BOIL In a large bowl, Whisk together evaporated and sweet milk. Put in fridge to chill. Beat eggs and sugar together. To scalded milk add the beaten eggs slowly- whipping in (TIP: Mix a little of the scalded milk to egg mixture first, then add SLOWLY to hot milk wisking vigorously). Heat milk and egg mixture to almost boiling. DO NOT BOIL. Remove from heat and whisk in til smooth the vanilla, almond extract and marshmallow fluff. Pour the hot mixture into the cold milk mixture, mixing thoroughly.

Refrigerate overnight. Freeze in Ice Cream Maker according to directions.

Enjoy!

Buon Appetito!

tip> Add fresh fruit to the ice cream as toppings or incorporate it during the freezing after the ice cream begins to get a little hard.

MATZO BALL SOUP

2012-06-08T08:45:00.000-07:00

MATZO BALL SOUP

What a fabulous spring we have had in No Va this year...it started in February! Today temperature was 70 and my daughter Emily is recovering from gallbladder surgery. She hasn't been able to keep anything down and requested this soup recipe she got from her BFF, Jenny's grandmother, Marquerite. I made my Chicken Soup. We used the Streit's Matzo ball soup mix. I did not use the broth mix-only the matzos with a few alterations. To the matzo ball mix add: 1/4 tsp salt, 1 Tsp parsley, 1/8 tsp pepper and 1/2 tsp onion powder. Let stand 15 min. in fridge. Form balls, handling gently. Makes approx 12-15 balls. Follow cooking directions.

These were amazing. It was my first time eating these little dough balls of pleasure! They were yummy!
Enjoy!

Buon Appetito!

Fritatta Italiano

2012-05-29T18:22:00.003-07:00

This is a different twist on an omelet. Feel free to use your favorite veggies.

Fritatta Italiano

2 Tbs Olive Oil (add more as needed)
1 small onion, sliced thinly
1 medium potato sliced thinly
5 mushrooms sliced thinly
handful spinach
5 spears asparagus, cooked til tender, cut
6 grape tomatoes cut in half
1/2 c shredded cheese (asiago, fontina or provolone)
5 eggs, scrambled with milk.c
4 tsp milk or cream
salt and pepper to taste

In a fry pan heat olive oil on med high. Saute onions til lightly browned. Remove, add potatoes. Saute til browned and fork tender. Add mushrooms, saute til soft. Return onions, add spinach. Toss until spinach is cooked. Add tomatoes to top. Top that with cheese. Pour egg mixture on top. Add salt and pepper. Cover. On medium heat cook til set. Remove lid and put under broiler til browned. Serve with biscuits and fresh fruit.

Egg Casserole for Brunch

2012-05-12T14:29:00.000-07:00

This is the family favorite for holiday brunches. You can use egg substitute for the eggs if preferred. Also can add to the basic recipe: spinach, chives, asparagus, ham, sausage or other types of cheese. Use your imagination and the favs of your family!

Egg Casserole for Brunch
serves 5

8 slices of bread, buttered on one side and cut into
bite size pieces
9 eggs, scrambled with 1/4 cup of water or milk
1 cup shredded chedder (or more to taste)
Salt and pepper to taste
1/4 tsp Basil, Parsley, onion powder

Preheat oven to 375. In an oblong 8x11 (approx) baking dish, spray with Pam. Dump in bread, cheese. Scramble eggs and add spices, salt and pepper. Pour over bread and cheese. Toss to coat. Spread out evenly. Add additional cheese to top if preferred. Bake 30-40 min til bubbly and knife inserted in center comes out clean. Serve with fresh fruit and a slice of ham!

Buon appetito!

This second photo I added tomatoes, ham , asparagus and spinach to the basic recipe

Herb Chicken in Pockets

2012-05-11T13:24:00.001-07:00

Happy Mothers Day to all Mom's this weekend! Enjoy being pampered! Sorry I have been out of pocket the last 2 weks. My sister was taken to ICU so I had to make an emergency trip to GA. She is in need of a Lung-Liver transplant so prayers are requested!

Last night I made Herb Chicken in Pockets for dinner. These can be done in the oven or on the grill!

Kids loved them-thought they were cute. Serve on top of rice and add the juices from the pocket on top of the chicken! Add a veggie and salad. Dinner done!

Before cooking

Ready to eat!

Herb Chicken in Pockets

4 Chicken breasts (with or without skin...your choice)
Any or all of the following: I used those underlined
Sliced onions or onion powder, garlic powder, basil, rosemary, parsley, salt and pepper, marjoram, thyme, oregano-to taste
foil
Spinach, fresh, washed (opt)
Butter , margarine or olive oil

Tear foil large enough to seal around chicken. Place a handful of spinach leaves. Top with a chicken breast. Top with seasonings of choice. I usually sprinkle it on. Top with a pat of butter or sprinkle with a little olive oil. Seal tightly. Place on a cookie sheet. Preheat oven and Bake at 400 degrees 50-60 min.

TIP: Be creative-sprinkle on a little wine, add shredded cheese or use a couple of tablespoons of salsa, spaghetti sauce or canned soup. I did not put spinach in the kids pockets! Wanted them to eat it! Tho they love spinach in salads! Cleanup is easy!

Spaghetti tacos?

2012-04-26T15:35:00.001-07:00

Evening dear Foodies. Well...I have heard it all now. A friend posted she was making Spaghetti Tacos for her daughter's birthday. I asked my daughter and she said they make them on a TV show called I Carly. So, since we had spaghetti last night and there were leftovers...I asked the Grands if that was what they wanted...to a "YES!" They ate 3 each! So fans, please the little ones with this recipe!!! Should've taken a picture. Thank you Jayme for taking a photo for me!

Spaghetti Tacos
Taco shells
Spaghetti, cooked and in suace
Cheese (Parmesan, Mozzarellaa or Cheddar)

Heat shells, Heat spaghetti. Stuff shell with spaghetti, top with cheese.

HAMBURGER SOUP

2012-04-22T15:38:00.002-07:00

Today in NoVa, it is a rainy, cold day- so guess what? It is a SOUP day! Yipppeee! Pulled out hamburger and veggies so here goes...

HAMBURGER SOUP
serves 10+
great leftover or frozen

1 1/2 lbs ground hamburger , chicken or turkey
Lawry's season salt to taste
2 tbs olive oil
1 medium onion, diced
3 stalks celery, diced
4 large carrots, diced
1/2 tsp minced garlic
28 oz can diced tomatoes
2 tbs Worchestershire sauce
1 tsp basil
3 tbs Better than broth (or use Beef broth in box as sub for water)
pepper to taste
5 medium potatoes, diced (peel or leave skin on)
Veggies of choice (some or all): 8-10 oz ea: green beans, corn, peas, edamame, spinach, cabbage, lima beans

In a 10-12 qt pot, in olive oil, saute onions and garlic over med hi til translucent. Add beef, seasoned front and back w/salt. Brown on all sides. Drain. Add rest of ingredients. Cover all with water to 2 inches over all in pot. Bring to boil. Lower to simmer and simmer 2-3 hrs. Serve with crackers or crusty bread.

By request-Sugar Free Cheesecake

2012-04-19T07:46:00.000-07:00

A friend from High School emailed me a request for a Low Carb dessert. I LOVE this recipe. So here it is for you Bill! You can eat a 1/12th of the pie a day.

Source: "Eat Great, Lose Weight" by Suzanne Somers (some personal modifications made)

2 8 ounces packages cream cheese, softened
10-12 packets of Splenda (The recipe called for 12 of Nutrasweet -I prefer 10 of Splenda or Stevia)
3 large eggs
3 tbls. lemon juice
2 tsp vanilla
1/4 tsp. salt
3 cups of sour cream
Preheat oven to 350 degrees F.

In a large bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, vanilla and salt. Beat in the sour cream until just blended.

Grease an 8- inch springform pan with 2- 1/2 inch sides and line the bottom with greased parchmenbt or wax paper. Wrap the outside of the pan with a double layer of heavy duty foil to prevent leaking.

Pour the batter into the pan. Set the pan in a large roasting pan and surround with 1- inch of very hot water. Bake for 45 minutes. Turn off the oven without opening and let the cake cool 1 hour.

Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight. Unmold the cake onto a plate.

It can be served with fresh strawberries or get creative with any fruit.