What's Cookin' Italian Style Cuisine

Panzanella Salad Recipe and Video

2012-01-28T00:03:00.008-05:00

Oh the taste of freshness with basil, garlic, tomato, cucumber, over a soft inside and crunchy outside, parmesan herb bread. You are surely in for a treat with the taste of summer in this plate...

Panzanella Salad

1 cucumber chopped in small cubes

2 large, beefsteak or vine ripe tomatoes

1 bell pepper chopped in cubes

4 cloves of finely minced fresh garlic

6 large fresh basil leaves torn in small pieces

1 1/2 cups Fresh white mozzarella, cubed

Dressing

3 cloves finely minced garlic

1/4 teaspoon Dijon mustard

3 tablespoons good grade balsamic vinegar preferred or use champagne vinegar

1 tablespoon white wine
1/4 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

pinch cayenne pepper

1 teaspoon honey

Cut Up The Bread

1 baguette french or Italian bread, about 6-8 cups cubed

4 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon each garlic powder, dried, oregano, parsley, basil
1 tablespoon Parmesan cheese

Preheat oven to 400°

Cube and cut up all the vegetables into a medium size bowl, fold in the mozzarella cubes set aside.

In a small bowl combine the wine, vinegar, mustard, pepper, honey, garlic, salt, cayenne and olive oil. Mix with a wire whisk until it is well mixed and slightly thickened. Pour over vegetable and cheese cubes in the medium bowl and refrigerate for 1 to 3 hours before serving.

Cut the bread into 1 inch pieces and toss into a large plastic zip lock bag. Adding olive oil and salt, garlic powder, basil, parsley, oregano and cheese. Toss all pieces until they are well coated. Place on a foil or parchment paper lined cookie sheet. Place in 430 degree oven for 6-8 minutes or until the edges of the bread are golden and crispy but not hard like croutons. Let cool.

Add bread to a plate, scoop vegetables over the top and serve.

Curt's Roasted Red Skin Potato Recipe

2012-01-27T00:09:00.001-05:00

4 or 5 Red Skin Potatoes washed
Olive oil
1/2 teaspoon each of dried herbs: parsley, basil, oregano, garlic powder
1/4 teaspoon each of cayenne pepper, rosemary, cajun seasoning, chili powder (you can add more if you love spicy hot!)
salt, pepper to taste

After washing potatoes, cut into long slice wedges leaving the skins on. Place in a large bowl or plastic bag. Place around 3 tablespoons of olive oil in the bag all the herb and spices, salt and pepper to taste, then potatoes stir or shake to coat evenly.
On a large cookie sheet lined with parchment or oil sprayed foil, place potatoes on the cookie sheet. Drizzle a little more olive oil over the top.
Bake on 400 degree hot oven until browned and crispy, around 1 hour or so depending on thickness.

This are great for a large crowd and you can keep them warm in the crockpot after cooked on low.

Always nice to see the next generations of cook coming up with their idea's. A proud mama I am for sure!

Fancy Salad Greens, Goat Cheese, Pecans, Dates and More

2012-01-25T09:02:00.002-05:00

I absolutely love fancy greens. I thought I would mix them with a bit of spinach. All organic. Added some
dates, pecans, dried cranberries, goat cheese and pureed some fresh raspberries, added a bit of balsamic vinegar. Add some other fruits and vegetables for sweetness that will wow your salad! Try this healthy recipe, you will be surprised how delicious this one is.

Not only pretty but pretty tasty too!

A healthy lunch. For a whole meal you can add 4 oz of grilled salmon, blackened mahi mahi or grilled lemon chicken , goes very well with this salad.

Maybe you remember our Buffalo Chicken Salad click here?
A real winner of choice here for us as well!

Healthy eating has to start with you. It's a commitment. Hard to stick by unless you have a long term goal in mind, hopefully it's to prolong you life. Remember to drink lots of water remembering lemon is very healthy for you too.

Raspberries have many health benefits, helps prevent cancer, great source of fiber that helps burn fat and the best part they taste great. Using Organic mixed greens are grown without pesticides. Dates are also high in vitamins, helps prevent abdominal cancers and a great source of fiber as well.
Goat cheese had a tangy flavor and has allot less fat than regular cheese made with cows milk.

2 cups organic mixed salad greens
1 tablespoon crumbled goat cheese
1 tablespoons chopped pecans
1 tablespoon dried cranberries
1 tablespoon dates
1/2 cup pureed fresh raspberries adding water or pure apple juice to thin down
optional: 2 or 3 teaspoons of lemon juice or balsamic vinegar
freshly cracked ground pepper
salt to taste if you prefer

Arrange greens on a plate, top with cheese, pecans, dried cranberries, dates. Serve with raspberry sauce on the side, sprinkles with vinegar or lemon juice. (For recipes on fish and chicken click on the links above).

For other suggestion combinations:

Antipasto Salad : Use Romaine lettuce, cappicola, artichoke hearts, roasted peppers, extra sharp block provolone, black crinkles olives, green olives in crushed red pepper, genoa salami, tomatoes sliced, parmesan long shredds of cheese, buffalo milk chunks of mozzarella. Make an Italian vinegar and oil Italian salad dressing.

Some other suggestions for salads, substitute low fat ingredients for healthier salads.

BLT Salad: Preferred lettuce is ice berg, chopped tomatoes, crumbled crisp bacon, top with croutons. Creamy dressing. Combine mayonaise, pinch of garlic powder, pepper, salt to taste and little milk to thin, beat till combined.

Black Bean Salad: Start with iceberg lettuce, top with black beans, avocado chopped, tomato, cucumbers, chopped jalapeno's, and thawed mexican or frozen corn Top with crushed tortilla chips, mexican blend cheeses and salsa.

Traditional Chef Salad: Chopped lettuce, boiled eggs sliced, ham, american cheese, small chunks of tomato, cucumbers, celery, bacon bits. Top with your favorite dressing and croutons.

French Bread Pizza, Buffalo Chicken Style or Garlic Cheesy Pizza Plus Video

2012-01-25T08:11:00.002-05:00

Really the skies the limit folks, these are a 5 minute meal.
Leftovers? Here's a great way to use them.
Whether your having a party, in a hurry or just love pizza this one's for you!

Shown are olive, mushroom, peppers, pepperoni on the left.
Buffalo Chicken French Bread Pizza on the right!

The kid's will love this one!

1 loaf french bread sliced lengthwise in half then in half again! You will get four different kinds. Or just split once for two long pizza's. It's easier to arrange on a cookie sheet cut in half. Place on a foil lined cookie sheet for easy cleaning.

olive oil

dried, oregano,basil, garlic powder

tomato sauce store bought or homemade

mozzarella

assorted topping sliced, cooked sausage, pepperoni, cooked ham, olive, cooked meatballs sliced, peppers, mushrooms, eggplant, meatball, ham, pineapple, cooked chicken
hot sauce
ranch or blue cheese dressing
mexican 4 or 5 kinds of mixed shredded cheese

Slice bread, add sauce, then toppings of choice, top with mozzarella, drizzle with olive oil..sprinkle lighting with dried spices….. Broil on high until the cheese is melted around 3 to 4 minutes watching carefully. Bake on 430 degrees for a harder crust for 5 minutes until cheese is melted.

Buffalo Chicken Pizza
Slice in half. Place cooked chicken on the bread. Pour 3 or 4 tablespoons of ranch or blue cheese dressing evenly over the top of the chicken. Add hot sauce on top of the dressing. Generously top with cheese. Broil for 3 minutes on high till cheese is melted.

Garlic Cheesy Bread
Spread top of cut bread loaf with butter or olive oil. Sprinkle with garlic powder lightly. Add dried parsley, oregano, basil to cover the top lightly on the buttery side. Add a pinch of salt and pepper to taste, cayenne if you like heat. Top the herb bread with lots of whole milk shredded mozzarella. Bake for 10 minutes at 400, or broil on "HI" and toast cheese till it's browned watching closing around 2 to 3 minutes.

Mock Brownie Tiramisu Parfait Recipe

2012-01-24T00:00:00.002-05:00

These are a perfect dessert for any quick craving of a mock style Tiramisu, of course
I had these Italian mason jars that made them taste even better~!!!

Although you can use all premade and store purchased baked goods and cooked ingredients, I have used homemade fillings and homemade scratch brownies. For these recipes used in this recipe, click at the bottom for those links.

1 dark fudge brownie recipe or store bought brownies cut up in small chunks
1 tiramisu filling, recipe ( cheesecake filling can be also purchased in the dairy case in a premade container at your local supermarket, or another suggestion is to make instant cheesecake pudding and pie filling found on the grocery shelf by other pudding mixes)
1 jar hot fudge
2 tablespoons Kahlua for each parfait
Whipped Topping
Fresh Strawberries
red colored sugar
maraschino cherry juice, strawberry syrup or red food coloring
mason jars for parfait (shown in photo's)

First get everything ready. Crumble up the brownies place in a bowl. Mix the cheesecake filling, add the choice of coloring to make it pink. In the meantime, microwave some hot fudge topping for 30 seconds. Dip the strawberries in hot fudge and set aside.
Assembly:
In a mason jar, crumble brownies on the bottom in an even layer. Top with a few teaspoons of more to your liking of Kahlua. Spread a few tablespoons of cheesecake filling over the top, add whipped cream. Repeat, brownie, Kahlua, cheesecake filling and whipped cream until you get to the top ending with whipped cream.
Place a chocolate dipped strawberry on the mound of whipped cream parfait/tiramisu and sprinkle with red colored sugar...

Recipe for Dark Chocolate Brownies Click here
Recipe for Tiramisu No Egg Filling Click here

Corkscrew (Fusillioni) Pasta with Sausage and Creamy Tomato Sauce

2012-01-22T07:49:00.032-05:00

Here's a perfect Sunday quick Italian meal... a little fattening, just once in awhile
you just have to splurge~ I love the sun-dried tomatoes and cream!!

1 - 1/2 cups oil packed sun dried tomatoes, drained saving the oil and sliced
1/4 cup olive oil from the jar of sun-dried tomatoes
1 bell green pepper chopped
8 oz of fresh mushrooms washed and cleaned
3 tablespoons minced garlic
1- 28 ounce can of Italian style diced plum tomatoes
salt and pepper to taste
oregano, basil, parsley to taste
pinch of cayenne pepper
1 cup heavy cream( goes in last please read to the end)
1 pound of sliced meat of choice : sausage, chicken, sirloin steak are some suggestions
1 pound box of your favorite pasta of choice boiled in salt water set aside

extra olive oil

Boil pasta set aside and keep warm. Toss with 2 tablespoon extra virgin olive oil to keep from sticking together. Set aside.

In a large skillet over low heat add sun-dried tomato oil and completely cook meat all the way through, making sure you do not burn or use anything that will stick to the pan. Saute till brown, not too dark. Remove meat and in the same pan with leftover oil, stir in peppers, mushrooms, add garlic, and saute till softened or your preferred taste.

Stir in diced plum and sun-dried tomatoes along with meat. Season with salt, pepper and rest of spices to taste. Bring to boil. Reduce heat to low and simmer 10 minutes. Add cream and stir. Pour over cooked pasta. Serve with a glass of Cabernet and cheesy garlic bread pizza.

Baked Stuffed Figs with Goat Cheese and Pecans Recipe

2012-01-20T00:00:00.001-05:00

I was so skeptical to try these, mom use to make them years ago. Such a simple appetizer and I never tired them. I was missing out these are addicting and much better than I ever dreamed. What ever took me so long is beyond me... If you love figs and goat cheese, this will be a winner for you too!

I can't wait to try this with fresh figs!

12 Dried or Fresh Figs
(Fresh is best Black mission figs or Brown Turkish) Shown are Dried Kalamatta
from Greece
8 ounces Soft Goat cheese or Gorgonzola at room temperature
Chopped pecans
High quality Balsamic vinegar
seasalt

Heat oven to 350 degree

Slice the figs in half lengthwise in half exposing the fig seeds, removing the stem and place on some parchment paper on a cookie sheet or use a ceramic style dish, lightly oil sprayed. Press down in the middle of each fig. Drizzle some balsamic vinegar, just a few drops each and a small grind of sea salt on top.

Fill each fig with soft goat cheese and chopped pecans. Bake for 7 minutes at 350 degree oven or until the cheese is hot and bubbly! Serve with your favorite wine and crackers.

Amaretto Shot Chocolate Mug Cake

2012-01-19T07:01:00.003-05:00

Amaretto Shot Mug Cake not at all like other mug cake, this one actually will surprise you!
Watch video below for more instructions

1 egg
1 tablespoon brown sugar
2 tablespoons peanut butter
1 tablespoon flour
1 tablespoon cocoa
1/4 teaspoon baking powder
2 to 3 tablespoons peanut butter chips or milk chocolate chips
Amaretto 1 shot more or less
chocolate syrup or hot fudge ice cream topping
whipped cream for garnishing
optional mini chocolate chips for garnishing

In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork. Stir in the chocolate chips and pour batter into a oil sprayed or greased ramekin or mug.

Microwave for about 1 minute depending on wattage up to 1 minute 10 seconds for over 1000 watt microwave. Cooking may vary.

Top with Amaretto first then ice cream or whipped topping and a little chocolate fudge sauce. You can also place this immediately onto a plate to serve or eat right from the mug.

Note: If you don't like peanut butter or have allergies, add half the cake batter then some caramel ice cream topping, end with more cake batter. Proceed to cook no longer than minute.
I hope you smile at these video's I am trying to make. I find them fun to be able to show how the recipe is done, it's seems a little easier to understand, even though I leave in all the bloopers! Hope you enjoy making this quick delicious and easy recipe! I needed a little more Amaretto after this movie (smile)

Roasted Spicy Shrimp with Broccoli Florets and Sopa Blackout

2012-01-18T00:01:00.010-05:00

Roasted Broccoli with Shrimp over Brown Rice. I have made roasted vegetables before maybe you remember that one. We were sitting here thinking what to make with all these wonderful spices I won from Drick's Rambling Cafe' Blog and his great Giveaway Contest.
One of the many prizes I won, there was one spice name that really stood out in the bunch called Slap Ya Mama Cajun Spice, I had to try it out, boy is it a great blend!
It was a toss up between using either salmon or shrimp, both would go great with roasted vegetables and the shrimp won, I assure you this was a terrific combination and we will make it again soon. If you don't care for too much spice, go easier on them, but this cajun spice was the
perfect addition to make this dish a hit!

2 pounds of broccoli cut up into florets washed, cleaned if fresh I cut the stems way down
1 teaspoon sesame seeds toasted
1 teaspoon soy sauce
1 teaspoon minced garlic
1 teaspoon sea salt,
1/2 teaspoon pepper
1/8 teaspoon chili powder
1/2 teaspoon cajun spice
dash of cayenne pepper
1/4 teaspoon paprika
1 lemon zested
1/4 cup of seasoned Italian bread crumbs(optional)
1 pound of shrimp fresh or frozen cleaned and deveined (tails on for presentation)

On a large cookie sheet lined with parchment paper and sprayed with oil, spread a single layer of broccoli drizzle lightly with olive oil, sprinkle with sesame seed. Place in the oven for 15 minutes at 350 degree hot oven.

Meanwhile, in a bowl mix together one pound large shrimp adding 2 tablespoons of olive oil, zest from one lemon, 1/2 teaspoon sea salt and 1/2 teaspoon pepper, chili powder, smoked paprika, garlic and soy sauce.

After the 15 minutes cooking the broccoli ( see note below), add the shrimp and mix gently together. Sprinkle all over with bread crumbs if using. Continue baking raising temperature to 400 degrees and bake for another 10 minutes or until the shrimps are a nice pink in color and broccoli is roasted and browned on the edges a little. That's it.

Note:
We like our broccoli cooked a little more than most folks, so you decide. Test it, if you like crispier than you may want to add the shrimps earlier than waiting for the 15 minutes while roasting your broccoli. Sometimes I cook it even longer if it's really thick stemmed.

This is great served over brown rice or plain.

On another note..... what do you think about SOPA congress? Congress says it's trying to protect the rights of copyright owners, but the "cure" that SOPA and PIPA represent is worse than the disease. SOPA and PIPA are not the answer: they will fatally damage the free and open Internet. Stop it now ! See Video, they want to stop twitter and youtube.

Check this out. Let me know what you think about this one~
Here's what you get looking something up now:

SOPA and PIPA put the burden on website owners to police user-contributed material and call for the unnecessary blocking of entire sites. Small sites won't have sufficient resources to defend themselves. Big media companies may seek to cut off funding sources for their foreign competitors, even if copyright isn't being infringed. Foreign sites will be blacklisted, which means they won't show up in major search engines. SOPA and PIPA build a framework for future restrictions and suppression.

Baked Cabbage Recipe

2012-01-17T00:02:00.010-05:00

Not a very pretty dish to look at but a creamy cabbage with great taste a great side dish.
This one goes very well with kielbasa, pork or ham. We like this on cooler days!

Someone in the house was thinking he was slick hiding from me tonight while I was cooking.
I was checking all over the house and then little Fonzo was peeping out at me,
he was so cute I had to share him! He was inside my new laptop computer box!
Trying to help me post this one (smile) and yes he inspired me! More handsome than the cabbage for sure!

Fonzo you can run but you can also hide pretty well too!

Baked Cabbage:

1 head green cabbage, finely shredded
1 teaspoon salt
1 inch water in large pan
2 tablespoons butter
1 clove minced garlic
1/2 teaspoon oregano
1 tablespoon white vinegar
1 tablespoon sugar
1 cup sour cream
Salt and white pepper to taste
Hungarian sweet paprika
1/2 cup crushed buttery cracker crumbs
Boil shredded cabbage in salted water, covered, for 5 to 10 minute. Drain all the water out. Add butter to cabbage and mix together. Add vinegar, sugar, sour cream, white pepper and salt, oregano and garlic, toss again. Place in a 1-1/2 quart buttered casserole, top with cracker crumbs and garnish with paprika.

Bake uncovered at 350 degrees for about 20 minutes, or until hot.

Chickpea and Sweet Potato Dip Recipe

2012-01-16T00:07:00.001-05:00

This is one addicting appetizer... just love the sweetness then the hot bite it has ~

1 medium sweet potatoes or yam cleaned and peeled
1 15 ounce can of chickpeas drained
2 cloves of fresh garlic cleaned
1 teaspoon salt
1/2 cup extra virgin olive oil
dash of cayenne
parsley for garnish
Optional: hot sauce
Microwave potato till soft around 6 minutes. Cool. Scoop out the potatoes and place in the food processor.
Rinse chickpeas, add garlic, salt, and the chickpeas along with oil to food processor to make a smooth consistency. Place in a bowl, drizzle with more olive oil and hot sauce if using.
Delicious served with toasted pita bread, crackers, or fresh cut vegetables.

Baked Upsidedown Blueberry Crumb Donuts with Cinnamon Ganache Glaze

2012-01-15T00:02:00.004-05:00

Upside down is right! Oh yes, but yet another donut, this is now the third kind of my baked donut frenzy, we just love them! I really wasn't thinking when I decided to do these crumb topped donuts! I forgot that the tops were the bottoms when flipping the donut pan, so now I have the best of both worlds here! Crumb bottoms and glazed tops! A wonderful mistake!

Batter for Donuts:

1/ 3/4 cup all-purpose flour + 1/4 cup cornstarch
3/4 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
2 eggs, lightly beaten
2 tablespoons butter
1 teaspoons pure vanilla extract
1/2 cup fresh blueberries or drained canned blueberries (save some extra for garnishing)
pinch of cinnamon

Crumb topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed (half a stick) cold
1/4 teaspoon ground cinnamon
I put through a food processor for even blending of crumbs or use a fork to cut into this mixtures till fine crumbs.

Cinnamon Ganache Glaze

1/4 cup butter
3 ounces white chocolate
melt chocolate and butter in the microwave for one minute
1 3/4 cup powdered sugar
1/4 teaspoon cinnamon
4-5 tablespoons milk or more till free flowing

Directions:
Blend together the flour, cornstarch, sugar, baking powder and salt into a large bowl. Pour in the milk, eggs, butter and vanilla extract and cinnamon. Batter is similar to a muffin, so do not over mix. Fold in the blueberries till evenly blended. Lightly grease a doughnut pan with non-stick cooking spray.

Fill a ziplock bag with batter, snip the end slightly not too big! Pipe into the doughnut pan, filling each one halfway. Bake the doughnuts at 400 degrees for 8-9 minutes. The donuts are done when they spring back, or come out clean with a toothpick. Turn immediately onto parchment paper.
While they cool, make glaze.

These don't keep well with leftovers. I suggest you eat them all in one day. The moisture content will make them soggy. The recipe makes 12.

Glaze:
In a large bowl add powdered sugar. Mix in the melted butter and white chocolate mixture , cinnamon, milk and vanilla extract. Beat until smooth to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until it flows freely. Cool and drizzle glaze over the top. Allow the glaze on the doughnuts to dry.

Not quite the one you were looking for ?

Try these other recipes for now and more to come!!!! Stay tuned!

Baked Vanilla Donuts with White Chocolate Ganache Glaze

Dark Chocolate Baked Donuts with Dark Chocolate Ganache Glaze

Grandma's Conchiglie and Piselli Italian Zuppa Recipe

2012-01-14T00:02:00.024-05:00

This is Italian Style Peas and Baby Shell Pasta, growing up this was another meal that was referred to as "depression day food". Economical, fed allot of us and today it's to me a rare find on any menu. This meal continues to adorn our tables no matter what time period were in as long as I am alive. I will always remember the aroma of that garlic sauteed in oil coming home from school. Grandma lived with us, she made everything taste like it was a banquet feast.. this one takes no back seat. Now a must make during the cool chilly months, we will long live in her memory with these great recipe.
Thanks Grandma Victoria we love this one and miss your special love that went into every pot!

She was 92 here, my nieces Alicia, Pamela and Mary there to help celebrate in 1978.
This here was her last birthday photo R.I.P.

Thank goodness for modern day cooking! I know she wished to have a food processor in hand!
Happy cooking!

Peas and Pasta:

Place in food processor
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1/4 cup extra virgin olive oil
Puree till a fine mixture.

In a large deep sauce pan, add the oil mixture on low heat, saute for 1 minutes, next add:
2 (14 to 15 oz size) cans of pea's, saute pea's till starting to brown.

Add:
1/2 teaspoon each, parsley, basil, garlic powder, oregano
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
1 cup water
2 cups of fresh chopped whole tomatoes or fresh plum tomatoes pureed in food processor
Cook until sauce thickens around 1 1/2 hours on a simmerlow.

Baby shell pasta:
Add a 1 lb box of baby shell pasta to a pot of salted boiling water. Boil till desired doneness.

Add the pasta to the sauce mix, serve with grated cheese.

That's me, Grandma and Aunt Mary, grandma's daughter...
R.I.P. grandma and auntie, I still miss you everyday!

Fresh Plum Marinara Sauce Recipe Simplified

2012-01-13T00:01:00.002-05:00

Fast, easy and always delicious by itself or as a side dish~

I am so lucky to be able to buy plum tomatoes in the supermarket
all year round, these are just beauties! Sweet, firm, great fresh flavor.
Living in Florida we are just full of the freshness of
summer with always an abundance of fresh produce.
Today I wanted to make something lighter and still tastes great with less calories. I decided to make my favorite, marinara sauce simplified. I usually add more ingredients, less is more today.

My dad would say I just want a nice dish of spaghetti regular thin, angel hair, linguine any kind of pasta.... that would be his easy favorite! Today for healthier eating, I am using Whole Wheat pasta.

Simplified Marinara Italian Tomato Sauce
(I double this recipe)

4 ounces pasta of your choice boiled in salted water drained
2 ounces extra-virgin olive oil

4 plum ripe tomatoes place whole tomatoes with stems removed into food processor and pulse till fine chunks, (yes skins and all) you can remove skins if you like by submersing them into hot boiling water then into cold then peels skins.( If you have to use a 28 ounce can please choose the one's in carton, they are the closest to fresh)

4 to 6 fresh basil leaves, roughly chopped

Pinch salt and pepper

2 large cloves sliced garlic

shavings of grating cheese
Freshly ground black pepper

Cook pasta according to package directions. (I like al dente and serving this with Whole Wheat pasta today.)

Meanwhile, saute' sliced garlic in olive oil over very low heat for about 4 minutes do not brown or scorch or garlic, garlic tends to become bitter when overcooked and easily can ruin your sauce, so watch it carefully.

Add tomatoes and spices, stir over medium heat for another 15 minutes.

Toss with cooked pasta with fresh torn basil, grating cheese and freshly ground black pepper. This can be served as a side dish or for me, a full meal. I recommend baked fish or lemon chicken to top the pasta with.

Note: for a spicier sauce, add some red pepper flakes, 1/4 cup red wine, pinch of oregano and parsley, simmer for 1/2 hour longer.

A simple side dish that is always welcome on my tables, one of my very favorites.. Angel Hair pasta marinara with fried calamari. Add a little red wine to the sauce, oregano, red pepper flakes.

Shown above is fried calamari on top of the marinara pasta. An Italian speciality on Christmas Eve along with 7 Fishes.

Read about some of our Italian style traditions at Christmas time with fish

and Italian specialities desserts:

Traditional Christmas Eve, Making Struffoli,

Homemade Italian Torrone

Christmas Morning Homemade Sausage and Egg Breakfast,

Our Yearly Family 24 Kinds Of Cookie Baking,

Traditional Sunday Sauce

Upstate NY Tomato Pie

Baked Barbecued Honey Orange Chicken

2012-01-12T00:00:00.004-05:00

Marinade

1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1/4 cup hot sauce

1/4 cup Dijon mustard

1 tablespoon grated orange zest

1 4 lb to 5 lb whole chicken

Glaze

4 tablespoons (1/2 stick) butter

1/4 cup honey

1/4 cup freshly squeezed orange Juice

1/4 cup homemade bbq sauce or your favorite store bought

1 tablespoon grated orange zest

2 tablespoons spicy mustard

1/4 teaspoon allspice

Mix the orange juice, olive oil, hot sauce, mustard and zest together in a bowl. Add the chicken combine the sauce all over. Cover with plastic wrap, marinate for at least an hour but better overnight if you can in the refrigerator.

Drain the chicken from the marinade. Bake whole chicken in a heavily spray roasting pan on 400 degree hot oven for 25 minutes. Brush chicken on both sides with glaze and continue baking until chicken juices run clear about another hour
While the chicken is baking, melt the butter in saucepan or microwave. Whisk in the honey, orange juice,
bbq sauce, zest, mustard and allspice. Put some of the glaze in a small dish for serving to dip the chicken in.

Brush the chicken with glaze, flip and brush second side of the chicken . Serve chicken with reserved sauce.

Want more Chicken recipes?

Sweet and Sour Chicken

Old Fashioned Chicken Pot Pie

Grilled Blackened Chicken

How to Roast and Italian Chicken

Chicken with Creamy Bow Tie Pasta

Chicken in Wine over Linguine

Chicken Eggplant Sorrento

Mom's Lemon Chicken Cutlets

Chicken Wing Spectacular 24 kinds

Seafood Boil Medley And Book Review

2012-01-11T00:09:00.011-05:00

I was so lucky to win this great Football package from Drick's Rambling Cafe Giveaway!!

I couldn't wait to try one of Drick's recipes from his book Grits to Guacamole,( click here to order yours), that was included with this wonderful prize!

Being big fish lovers in our family this package is going to be so much fun to experiment with new recipes and I just couldn't wait for me to dive into! What an awesome cookbook. I had to try one out right away! This spice mix is just perfect for shell fish. Drick recommends crab and shrimp. I used several kinds, it was fantastic! Plus used some of the hot sauce from this prize package... cayenne hot sauce.. thanks so much again I am so excited to win this great assortment and get started on your recipes! I didn't know what to make first, then I thought SEAFOOD!

Here's the fabulous loot I won!!!!
I don't know how to thank you I am so happy to be the winner!
Thank you so much Drick! Please visit his site click here for
more of his awesome recipes and don't forget to click on the link above to order a copy of his awesome book!

Seafood Boil:
Mussels
Clams
Scallops
Shrimp
Lobster
Crab
Craw fish
Rock Shrimp

Seafood boil bag:
(homemade spice seasoning) (see recipe below)
from Grit to Guacamole cookbook by Drick Perry

1 muslin cloth or bag
2 tablespoons whole cloves
2 tablespoons mustard seeds
2 tablespoon red pepper flakes
2 tablespoons paprika
1 1/2 tablespoons allspice
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon dill seeds
1 tablespoon crushed oregano
1 tablespoon dried thyme
1 tablespoon garlic powder
1 teaspoon celery seeds
1 teaspoon dried marjoram
6 medium bay leaves

Fill a large pot (20 ounce pot size) This is for 5 pounds of assorted shellfish. Drick recommends Crab and Shrimp. Boil water with spices for 15 minutes before adding seafood.

Using tongs carefully add the fish to simmer, till fish is cooked and turns pink in color. Remove with slotted spoon.

Here's a favorite butter sauce of mine:

Serve with a mixture of 3 tablespoons melted butter, a squeeze of fresh lemon juice, fresh chopped parsley, 2 teaspoons of finely minced garlic and a splash of white wine.

Or if you prefer or (for the hot sauce lovers), go right ahead and use your favorite hot sauce.

Thanks again Drick and don't forget to visit Drick's blog for more recipes!

Eggplant, Peppers, Mushrooms and Olives Italian Sauce Recipe

2012-01-10T00:07:00.002-05:00

1 medium eggplant
1 medium green, yellow or red pepper, chopped
1 (28 ounce) can Italian style tomatoes, cut up
1 (6 ounce) can Italian style tomato paste
1 8 oz can sliced mushrooms, drained or washed fresh mushrooms
2 cloves, minced garlic
1/4 cup water
1/2 teaspoon dried oregano
1/2 cup pitted calamata olives, sliced
2 tablespoon chopped fresh parsley
4 cups hot cooked penne pasta
Optional: 2 cups cubed cooked pork, chicken or beef
1/3 cup grated or shredded parmesan cheese
2 tablespoons toasted pine nuts (optional)

Peel eggplant, then cut into 1-inch cubes.

In a large size crockpot around 5 quarts, combine eggplant, garlic, peppers, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano (add meat if using). Cook on low 7 to 8 hours. Stir in olives and parsley. Season to taste with salt and pepper.

Serve over pasta with parmesan cheese. Garnish with toasted pine nuts

Tagliatelle, Peas and Prosciutto Pasta

2012-01-09T00:09:00.001-05:00

3 tablespoons unsalted butter

3 tablespoons olive oil

3 cloves of minced garlic

3 lb. beans or peas, cooked

Salt and freshly ground pepper, to taste

Freshly grated nutmeg, to taste

1 cup chicken stock

1 lb. fresh tagliatelle (click here for homemade recipe) old fashioned egg noodles

1/2 cup mascarpone cheese, at room temperature

Grated zest of 1 large lemon

1/4 lb. thinly sliced prosciutto, cut into narrow strips

Large handful of fresh basil leaves, shredded

1/2 cup grated Parmigiano-Reggiano cheese

In a large fry pan over medium heat, melt the butter with the olive oil. Add the garlic, do not brown. Add the beans, salt, pepper and nutmeg and sauté for 1 minute. Add the stock and simmer until the beans get some flavors into them around 5 minutes. Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Generously salt the water, add the pasta and cook until tender, 1 to 3 minutes.

Remove the fry pan from the heat and add the mascarpone and lemon zest, stirring until the cheese is melted. (High heat can make mascarpone separate.)

Drain the pasta and transfer to a warmed large, shallow bowl. Add the beans mixture and toss briefly. Add the prosciutto, basil and some of the Parmigiano-Reggiano and toss to combine. Garnish is optional using red pepper flakes and more grating cheese.

Pizza Potatoes in the Crockpot

2012-01-08T00:02:00.001-05:00

6 medium potatoes, peeled and sliced in rounds

2 cloves finely minced garlic

1/2 teaspoon oregano, basil, parsley and garlic powder

pinch of red pepper flakes

1 tablespoon olive oil

1 packed cup of sliced pepperoni

1 to 2 cups shredded Italian blend of cheese or mozzarella cheese mixed with shredded provolone and 4 tablespoon pecorino romano grating cheese

Salt and pepper to taste

1 cup pizza sauce or use crushed tomatoes
Saute potato slices in a medium size fry pan adding the garlic and oil. Fry stirring constantly to prevent browning. Combine potatoes garlic mixture with pepperoni, 1 cup of blended cheeses, salt and pepper in crock pot. Pour pizza sauce over top, add the rest of the cheese on top. Cover and cook on low for 6-10 hours in crock pot heavily sprayed with cooking oil.

Crockpot Italian Sausage, Pepper and Egg Breakfast

2012-01-07T00:01:00.001-05:00

Crockpot Italian Sausage and Egg Breakfast

18 eggs beaten with 4 tablespoon milk or cream
1 to 1- 1/2 pounds cooked and crumbled Italian homemade sausage or store bought sausage,( you can also use prosciutto, capicola, pepperoni or a combination of them all, for meat lovers!)
2 1/2 cups shredded blends of Italian cheese (provolone, mozzarella, romano etc)
3 finely minced garlic cloves
4 pepperoncini Italian bottled peppers chopped or 1 green bell pepper, diced
grating cheese, oregano, parsley, salt and pepper to taste ( I just eye ball it!) spinkle around 1 teaspoon each
optional : 2 cups baby bella mushrooms (or you can add any other vegetable you like see for greens below)
If you would like to use greens such as spinach or escarole you will need to par boil them first and squeeze all the water out completely before adding.
Spray crock pot with cooking oil or line with plastic cooking liners ( you can buy them at any grocery stores). Starting with meats, layer meat, mushrooms, peppers, and cheese, or other vegetables, repeating the layering process until all ingredients are used and ending with a layer of cheese. Beat eggs with spices, pour over mixture in oil sprayed crock pot. Cover and cook on lowest setting for 7 to 8 hours at night before going to bed. Breakfast is served, don't forget some Italian bread toasted! Buon Appetito!

Beef Burgundy Zucchini Stew Recipe

2012-01-06T00:02:00.002-05:00

One of my favorite wines to use to marinate is Burgundy. I used a lean cut of meat London broil, cut it up, then add spices and wine to marinate overnight. This recipe is easy, feeds alot of people and they will be asking for this again. The vegetables take on the flavors and the sauce is just perfect for sopping up with a hunk of Italian bread...

2 pounds of London Broil beef cut into cubes or stew meat of choice
1 cup Burgundy wine
3 tablespoon olive oil
Salt, pepper, oregano, parsley

In a large plastic covered bowl, add the wine to the bowl then cubes of beef add a few shakes of salt, pepper and shake all spices over the meat to coat. Refrigerate overnight.

Next day prepare your vegetables:
3 zucchini washed and cut into chunks
3 peeled white potatoes cut into slices of cubes
1/2 cup carrots
2 cups fresh, canned or frozen green cut beans or peas
1 cup mushrooms (optional)
1 - 28 ounce can or whole Tomatoes put through the food processor until slightly chunky
1 small can tomato paste
1/2 cup water
4 cloves minced garlic
1/2 teaspoon each basil, garlic powder, parsley
salt and pepper to taste
pinch of cayenne pepper

When ready to start cooking drain meat into another bowl reserving the juices.
In a large dutch oven saucepan add two teaspoons of olive oil, place beef in the pan and brown ( have a cover handy if it's starts to spatter from the wine). Add garlic being careful not to brown it, as it will get bitter. Saute for a few minutes. Add the tomatoes, paste, water, reserved wine and the spices. Simmer 1/2 hour, then add all the vegetables you plan on using. Simmer on low for 2 1/2 hours or until sauce is thick. If it gets too thick add more water or wine. Serve with thick hard crust Italian bread.

Best Soup Recipes

2012-01-05T00:02:00.011-05:00

I just love this time of year when we get all the favorite comfort foods cookin'. Healthy soups to warm you up will also keep your weight down as this is the time we seem to add to our pounds. I always notice when it's cold out side my body cries and wants more to eat than usual. I can really work up an appetite. Months down the road those pounds just appear out of nowhere! You will have to go through some of these to see the lower fat soups!
We then scramble trying to get our winter weight off just before summer... Well here is a list of heart healthy soups and then some heavier ones to keep you warmer throughout the cold season, had to add the ones for non dieters too! Just remember to not add meats and heavy cheeses if your on a diet like me! Substitute low fat or fat free ingredients in the recipes and modify! They still taste great! Something for everyone~
Soup's ON!!!!! Buon Appetito! All recipes will be found by clicking the title names~

Italian Seafood Chowder (see below list for links to more recipe)

Italian Vegetable Soup Recipe

Ham, Bean and Cabbage Soup

Italian Baked Potato Soup Recipe

Broccoli Rabe and Pasta Ceci Soup Recipe

Split Pea Soup Recipe

Tip and Perfect Recipe For Chicken Broth

Wagon Wheel Sausage Broccoli Rabe Soup

Tortellini Wedding Soup

Quick Taco Soup Recipe

Chicken Leg Soup Recipe

Seashell Shrimp Soup Recipe

Not what you were looking for? Try some of these links to recipes below:

Roasted Garlic Potato Soup
Italian Style Broccoli Soup
Turkey Crockpot Soup
Grandma's Lentil Soup
Asparagus Garlic Butter Soup
Pasta Fazool
Italian Seafood Chowder
Sweet Potato Soup
Meatball Escarole Soup
Grandma's Plain Depression Bean Soup
Tuscan Bean Soup
Italian Tomato Soup
Making Fresh Beans in the Crockpot for Soups

Sesame Ginger Peach Salmon Recipe

2012-01-04T00:02:00.003-05:00

Eating healthy this year can a delicious adventure in your diet. Salmon is important for heart health and the Omega-3 Fatty Acids in it help reduce cholesterol, maintain flexibility of arteries and veins and strengthen cardiac muscles, the essential amino acids repair damages to the cardio-vascular tissues. They help reduce the blood pressure too, as they lower cholesterol level and prevent hardening of walls of arteries and veins,
thereby considerably reducing the chances of heart attack.

We have added salmon to our diet long before our New Year resolution of eating healthier Our family is always looking for great recipes, feel free to add them in the comments with your links....
All recipes welcome, we can never have enough heart healthy salmon recipes in our diets....
Have a healthy Happy New Year~

1/2 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup extra virgin olive oil
1/3 cup sesame oil
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons fresh minced ginger
1 garlic clove, minced
4 (1-inch thick) salmon (about 1 1/2 pounds)
1/2 cup diced peaches drained

In bowl, whisk together soy sauce, rice wine vinegar, extra virgin olive oil, sesame oil, honey, ginger and garlic. Add salmon and marinate in refrigerator for 30-45 minutes. Meanwhile, prepare grill. Lightly spray a large enough piece of tin foil with cooking oil. Place salmon steaks on the foil, top with peaches and wrap tight. Add directly over medium heated grill for 8-12 minutes or bake at 350 degree for around 35 to 40 minutes in oven using same method using foil that has been lightly sprayed with oil, cook until fish begins to flake easily, turning once. Spoon sauce and peaches on top of salmon. Serve on a bed of romaine lettuce dressed with balsamic vinegar and drizzle with olive oil.

Try some of these delicious Salmon Recipes:

Lemon Grilled Salmon
Hazelnut Pom Salmon
Apricot Orange Pineapple Salmon
Salmon Cakes with Dill Sauce
Healthy Roasted Salmon
Grilled Honey Salmon

Italian Style Rice and White Beans Recipe

2012-01-03T00:27:00.004-05:00

1 tablespoon olive oil
1/2 cup white wine
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
2 green bell peppers, chopped
3/4 cup uncooked rice
2 (16 ounce) cans white kidney beans, undrained
1 (16 ounce) can whole peeled tomatoes, undrained

a few shakes of dried oregano, parsley, basil
Few drops red pepper sauce (optional)
1 cup shredded mozzarella cheese
Optional: leftover sausage, meatballs mashed, or cooked leftover chicken
Heat oven to 350 degrees .

In a large heavy skillet, heat oil over medium heat. Add garlic, mushrooms, and peppers; simmer, stirring often, until tender, about 10 minutes.

Mix rice, with beans, tomatoes, spices, salt, pepper to taste,wine and hot sauce cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently.

Transfer to a 2-qt baking dish. Top with mashed meatballs or sausage. Sprinkle with shredded cheese. Bake 15 minutes, or until cheese is melted and meat is heated through.

Italian Loaded Vegetable Soup

2012-01-02T00:01:00.004-05:00

Only the finest ingredients to compliment this soup, in addition to the escarole, use only the best grating cheese, fresh chicken stock, fresh diced tomatoes and homemade mini meatballs are what enhances the flavors in this soup.

Escarole is a main staple in our home now and when I was growing up. We added escarole to many recipes, to include Upstate NY Utica Greens, where I was from those are famous there. Soup was the most popular use, but grandma use to also make Greens and White Beans over day old bread, another one of my Italian favorites. This soup hits the spot on a cool or blustery day up North. Wedding soup is very popular without the mixed vegetables and beans this would be it!

Escarole Vegetable Soup
1 Chicken Soup recipe ( click here for recipe)
1 head of cleaned chopped escarole boiled separately for a half hour to ensure its cleaned properly
2 stalks of celery chopped
1 cup chopped fennel
1 package of frozen mixed vegetables(corn, peas, green beans, carrots)
1 can of great northern white beans rinsed or use black, red kidney and kind you prefer
1 can chickpeas
1lb of diced fresh tomatoes ( or canned)
1 teaspoon each oregano, basil, parsley, garlic powder
salt and pepper to taste
Note:
To make a true vegetable soup you would omit the pasta and the meatballs.
1 lb box of pasta (pastine of choice shown is acini de pepe and baby sea shells) (1/2 box boiled in salt water separately)
Optional meatballs below for a heartier Soup:
Meatballs:
1/2 pound ground chuck
2 cloves chopped garlic
1/4 cup bread crumbs
1 tablespoon parsley
1 tablespoon grating cheese
mix all together and set aside

In a 5 to 8 quart sauce pot add water to fill about three inches below the top of the pan proceed by making chicken soup broth first. Strain the broth to take out any impurities you may add the chicken pulled off the bone or use that for chicken salad if you want just a vegetable soup broth. Chicken broth is very low in calories and make a good base for the soups flavor. Place all the canned and packaged vegetables in the pot along with tomatoes, fennel, celery etc, everything except the cheese and pasta.( If using meatballs. Drop raw meatballs into boiling soup to cook.) Add the escarole and simmer until all vegetables are tender around 1 hour or more. Cook pasta at this point if using separately, add at this point. Ladle into bowls and top with grating cheese. Delicious served with garlic bread to dunk with!