Amelia's Kitchen

Spinach, White Beans and Caramelized Onions Topped with Eggplant Cutlets

2008-10-26T07:44:00.003-04:00

2 tablespoons extra-virgin olive oil
1 large red onion , halved and thinly sliced
1/4 teaspoon freshly ground pepper , divided
1/8 teaspoon salt , divided
3 cloves garlic , minced
1 pound spinach , tough stems removed
1 15-ounce can white beans , rinsed
3/4 cup vegetable broth
1/2 cup grated Manchego , Gruyere or Parmesan cheese

Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until brown, 8 to 10 minutes. Reduce heat to very low, season with 1/4 teaspoon pepper and 1/8 teaspoon salt. Continue cooking, stirring occasionally, until caramelized, about 15 minutes Transfer to a bowl and keep warm.
Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add garlic and cook until fragrant, 20 to 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Stir in beans, broth and 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook, stirring occasionally, until heated through, 1 to 2 minutes.Top with cheese and crispy eggplant cutlets.

Eggplant Cutlets:

1 medium eggplant
2 eggs, beaten with 2 tbs water
Seasoned breadcrumbs
1/4 cup Parmesan Cheese
Slice eggplant thin about ¼ inch.
Add Parmesan cheese to breadcrumbs. Bread sliced eggplant in beat eggs and breadcrumb mixture.
Fry until crisp. Drain on paper towels.
Keep warm on tray in a single layer in 170 degree oven until ready to use.

Cook's Note: Eggplant Cutlets can also be baked on a rack in 375 degree oven until crisp.

Basic Italian Style Rice

2008-10-25T17:59:00.003-04:00

8-10 servings as a side dish

2 cups raw rice
4 cups chicken broth or water
2 tablespoons of extra virgin olive oil
2 cups Italian Marinara sauce
1 medium fresh tomato, chopped
4-5 leaves of fresh basil, roughly chopped
Lightly salt and fresh pepper
½ cup Locatelli cheese
Cheese to serve as topping

In a medium saucepan, add the olive oil and heat.
Place the rice in the oil and stir to coat for a few minutes.
Add the broth or water, bring to a boil, lower heat to medium, cover pot and simmer until the rice is cooked 20-25 minutes (or follow package directions).
When the rice is tender, add the Marinara sauce, the chopped fresh tomato and basil, a little salt, fresh pepper and mix until all is incorporated with the rice.
Stir in the grated Locatelli cheese. Top with more grated cheese.

Italian Style Rice with Chicken and Beef:
To make this a complete meal, lightly sauté ½ pound of chopped beef, drained and ½ pound of chicken (any part, leftover is good too) and add to the rice. Put into a lightly buttered glass casserole dish, top with grated mozzarella and Locatelli cheese and bake until cheese is melted and lightly browned, about 10 minutes or so.

Eggplant Parmigiana Lasagna

2008-09-10T19:11:00.004-04:00

Serves 8-10
2-3 large eggplants, peeled and thinly sliced lengthwise
1 lb. mozzarella, shredded

1 lb. ricotta cheese

1/4 cup Parmesan cheese, grated

Meat Sauce:

2 cans (28 oz) of crushed tomatoes 1 lb. ground beef 1 med. onion, diced 4 cloves of minced garlic 4 Tbs. of olive oil 1 cup of red wine 4 tsp. or dried basil, fresh 4 tsp. oregano, dried Salt and pepper to taste
2 Tbs. chopped parsley, fresh
Preheat oven to 350 degrees F.
Heat 2 tablespoons of olive oil in a medium saucepan on medium -low heat.

Add ground beef and break up with spoon. Sauté until browned. Drain beef. Put aside.

Add the other 2 tablespoons of oil to the same pan. Add onion and garlic and sauté gently for about 2 minutes until soft. Add the wine and cook for 5 minutes. Add the crushed tomatoes and herbs. Bring to a boil – lower to a simmer.

Add the drained beef, cover and simmer for another 20 minutes, stirring occasionally. Add salt and pepper to taste.

In a 9"x13" pan, place a layer of the sliced eggplant. Smear all but 1/4 cup of the ricotta cheese over the eggplants. Pour 1/3 of the sauce over the ricotta then sprinkle with 1/2 of the mozzarella.

Cover with the rest of the eggplants, remaining mozzarella and 1/2 of the sauce. Cover with foil and bake for 1 hour at 350 degrees F.

Pull from oven and let rest for 15 min. Heat up remaining sauce. Top lasagna with a thin layer of sauce and the grated Parmesan cheese.

Quick Chicken and Spinach Risotto

2008-06-29T14:46:00.001-04:00

Makes 4 Servings

1 tbsp. oil
1 lb boneless skinless chicken breasts, cut into bit-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups of cooked cooled rice OR uncooked Minute Rice
1 cup grape OR cherry tomatoes
1 can (10-1/2 oz) condensed chicken broth
½ cup water
¼ cup grated Parmesan cheese

HEAT oil in large deep nonstick skillet on medium heat.
ADD chicken; cook and stir 10 min. or until chicken is cooked through.
ADD spinach, rice, tomatoes, broth and water; mix well.
Bring to boil. Reduce heat to LOW and cover.
Simmer 5 min., stirring occasionally.
STIR in Parmesan cheese.

Substitute ½ cup dry white wine for ½ cup of the broth.

"HOT" CHILI CON CARNE

2008-06-20T20:14:00.007-04:00

This recipe is especially for Kathy. Hope you like it! Make sure you have an ice cold beer close by....

HOT Chile with Meat

Cooks in 30 minutes

Ingredients
Serves 12
• 5 slices of bacon
• 8 ounces of chorizo or Italian sausage links, sliced
• 3 pounds ground beef chuck
• 3 medium onions, chopped
• 6 garlic cloves, chopped
• 1 green pepper, chopped
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• Salt and ground pepper
• 1 bottle (12 ounces) mild lager beer
• 1 can (6 ounces) tomato paste
• 2 cans (14.5 ounces each) diced tomatoes in juice

• 2 cans (14.5 ounces each) red kidney beans or pinto beans, rinsed & drained
• 3 tablespoons chili powder
• ½ teaspoon dried oregano
• 1 teaspoon crushed red pepper
Shredded cheddar cheese (optional)

Directions
1. In a Dutch oven or large (5-quart) heavy pot, cook bacon over medium-high until crisp. Place on paper towel to drain and crumble. Discard drippings and set bacon aside.
2. Brown sausage in the same pan. Drain sausage reserving 2 tablespoons drippings; set sausage aside with bacon.
3. In reserved drippings brown beef, (breaking it up with a spoon until no longer pink) add onions, chopped green pepper and garlic.
4. Add the cooked bacon, sausage, chipolte chiles in adobo sauce, chili powder, crushed red pepper, salt, black pepper and oregano.
5. Stir in beer, tomatoes, tomato paste and beans. Bring to boiling, reduce to a simmer and cook uncovered until chili has thickened slightly, for about 20 minutes; stirring occasionally. Cook covered over medium heat 10 minutes more.

Cook's Tip: If you like corn in your chile add 1 or 2 cans of drained and rinsed niblets. Top with Cheddar or Monterey Jack Cheese or a combination of both. Serve with Tortilla Chips and Sour Cream, Avocado. Make a Chili Dog or serve with Rice. Make a tortilla and top with cheese, chopped tomato and sour cream. Leftovers? freeze in air-tight containers.

Cool for Summer "Crock Pot" Cuban Black Beans

2008-06-17T12:00:00.006-04:00

I love the flavors of Cuban food! The tantalizing spices combined with the sweet smokiness of the ham shanks, make this a great main dish served with simple rice or as a side with meat and vegetables. This is slow-cooked version that keeps your kitchen cool and the air filled with promises of a delicious and nourishing meal.

SERVES 8
Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped

4 cloves garlic, minced
2 plum tomatoes, diced with juice
1/4 teaspoon crushed red pepper flakes
1 tablespoon Mexican oregano, crushed
2 teaspoons cumin, freshly ground
1 teaspoon dried thyme
1 teaspoon allspice
3 small smoked ham shanks
2 quarts vegetable stock or chicken stock
salt
fresh ground black pepper
1 lb black beans, sorted,washed,soaked overnight with
1/2 teaspoon baking soda

Garnishes:
sour cream
hard-boiled eggs, grated
crumbled bacon
chopped cilantro
limes, quartered (Key limes are best)

Instructions:
PREPARE the beans as directed on the package for overnight soaking with baking soda.

PLACE 1 qt. Stock in a pot set on high to heat.

In a heavy skillet, quickly saute first 4 ingredients for 5 min.
ADD the Garlic, saute another 6-8 minutes until the onions are translucent.
ADD the tomatoes and seasoning to pan, stir well.
ADDthe vegetables and ham shanks to the crock pot.
RINSE beans well and add to crock pot.
TOP OFF with the heated stock.
COVER, reduce to LOW.
Cook 8-10 hours.
Carefully remove ham shanks and using a fork pull the meat from the bones. Shred to bite size pieces and stir back into the beans

Cook's Note: Do not overfill your Crock Pot - leave about 1-1/2 inches from the top.

Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl. The slow cooking cast iron Dutch Oven has been replaced by the electric Crock Pot.

Sausage, Potatoes, Onions and Peppers

2008-06-17T10:38:00.004-04:00

This is Italian farm food at it's best and has always been a family favorite. A one-pot meal with only five ingredients that can be made in minutes.

1-1/2 lbs of potatoes, diced into 1" cubes
1 pound sweet Italian sausage
4 cloves of garlic, lightly crushed
1 medium-sized onion, chopped
2 red bell peppers, cut into chunks
2 tablespoons of olive oil
Salt and pepper

Heat 1 tablespoon of olive oil in a heavy bottomed skillet over high heat. When the oil is hot, add the potatoes and toss quickly to coat with the hot oil. Let them brown in an even layer for 2-3 minutes, or until one side is crusty and brown. Toss potatoes to brown on other sides. Clear a small well on the side of the pan and place the remaining oil, the peppers and onions. Lightly brown the vegetables, add the garlic and toss into the potatoes. Cook over medium heat for 3-4 additional minutes making sure not to burn the garlic.

When the potatoes are nicely browned all over, clear the center of the pan and place the sausage links into the pan, searing them on one side for 2 minutes or so. Flip the sausages and spread the potatoes, peppers and onions all around the pan. Lower the heat and place a lid on the skillet and cook for another 10 or 12 minutes. Lift the lid, pierce the sausage. If sausage juices run clear they are cooked. Try a potato to make sure they are cooked through. If you like, you can remove the sausage to a cutting board and cut into chunks or slices, then return to the pan. This will keep warm in 190 degree oven while you finish the meal. Serve immediately with a side dish of sauteed escarole or swiss chard.

Cook's Note: Turkey, chicken or hot Italian sausages can be subsituted as well as different types of potatoes and different colored peppers.

Large Platter of Summer Grilled Vegetables

2008-06-12T23:12:00.003-04:00

Eggplants can be a problem in selecting the freshest and sweetest available. I recently had a “bad picking” that were bitter and rough. The best eggplants are firm and shiny, with unbroken skin.

A vegetable man named, Sal, taught me this trick a long time ago - to figure out the sex of an eggplant, look at the indentation at the bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male. Male eggplants tend to have fewer seeds, and so are less bitter than female eggplants.

To begin, wash vegetables and use a vegetable brush if necessary. Prepare for grilling.

For each vegetable use:
1/4 cup canola oil or olive oil Salt and freshly ground black pepper

Make a Dressing:

Fresh Basil
Fresh Parsley
Balsamic Vinegar

Extra Virgin Olive Oil

Grilled Eggplant

3 Japanese eggplants or Italian eggplants, cut lengthwise

Grilled Zucchini and Yellow Squash
2 zucchini, cut lenghwise
2 yellow squash, cut lenghwise

Grilled Vidalia Onions
2 large onions, sliced thick

Grilled Mushrooms
8 oz White mushrooms, cut in half OR
2 Portobello mushrooms, cut into slices

Grilled Red, Yellow and Orange Peppers
1 of each color pepper

Grilled Asparagus
1 lb of fresh Asparagus spears, trimmed

Grilled Whole Garlic
4 heads of garlic, tips cut off

Grill until soft and pulp squeezes out

Grilled Potatoes OR Sweet Potatoes
3 Potatoes, sliced into “coins” 1/2 inch thick

Oil grill with a cloth dipped in oil. Heat the grill to medium-high. Brush the vegetables with the canola or olive oil on both sides and season with salt and pepper.
Grill for 3 to 4 minutes per side or until lightly golden brown and slightly charred.

The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Remove from the grill and arrange on a platter.
For the Dressing: Mix together 2 tablespoons of oil, 3 tablespoons of Balsamic vinegar, and 2 cloves minced garlic in a small bowl to blend. Pour over vegetables on the platter. Garnish with chopped parsley and basil.

Leftover Variation: Make a salad with leftover vegetables cut into smaller pieces and topped with Feta or Goat Cheese. Make a panini with mozzarella or provolone cheese and fresh basil leaves. Serve with grilled Italian bread slices for a fantastic bruchetta appetizer.

GRILLED CORN ON THE COB WITH GARLIC LIME BUTTER SAUCE

2008-06-12T22:53:00.003-04:00

Corn is the perfect vegetable for grilling because the cornhusk is a protective wrapper. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor
The special benefit of cooking corn on the grill in the husk is that none of the flavor or nutrients are lost in the water as with the boiling method. The season for fresh, sweet, white corn begins about early to mid May. Yellow corn becomes available at the end of June.

Start by removing silk from corn but leaving the husks on.

Soak 8 whole ears of corn in their husks in a large bowl of water for 15 minutes to 1 hour. Soaking makes the ears easier to shuck and helps to retain the moisture in the kernels.
Prepare the barbeque. Heat grill to HIGH.
Twist the ends of the husk to keep closed.

Place the whole, unshucked corn directly on the grill.
Cover grill, and cook 5 minutes.
Lift cover and using tongs, turn corn about 1/4 turn. Cover and cook another 5 minutes.
Turn corn again about 1/4 turn, and cook 5 minutes longer. The husks should be quite blackened. If the corn is young to medium, 15 minutes is just about right. For medium to large kernel corn, 20 minutes is perfect.
Allow 5 minutes for corn to cool.
Pull back the husk and enjoy the juiciest corn you've ever had. Use the husk as a handle or shuck completely. Spread with Garlic Lime Butter Sauce.

Garlic Lime Butter Sauce:

2 large garlic cloves, chopped

1/4 cup fresh lime juice
1 teaspoon of lime zest

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 sticks (3/4 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.

Light and Refreshing Italian Tuna Hero

2008-06-11T21:01:00.006-04:00

The oil from the tuna penetrates into the bread and the lemon juice adds a refreshing punch. Just open a can, mix in a few ingredients and you have a simple Summer meal.

2 cans of Italian tuna in olive oil
2 tablespoons of capers

1/2 can of black olives, drained and chopped
Juice from 1 lemon
Zest from 1 lemon
1 stalk of celery, chopped fine
1 small sweet red onion, chopped
black pepper
1 pepper roasted and cut into slices

Roast the pepper by oiling the skin and placing on the grill or broiling in the oven on a foil lined pan until the skin is charred. Wrap in the foil or put in a small paper bag where the skin will become loose making it easier to peel. When cool, peel (do not rinse) slice in half and remove the seeds and membranes. Slice into slivers and set aside.
In a medium bowl mix tuna with oil, capers, olives, lemon juice, zest, celery, onion and pepper.
Slice the bread horizontally in half. Remove some of the bread from the inside.
Fill the bread with the tuna mixture, packing it down. Layer the roasted pepper slices over the tuna. Close the sandwich and with a serrated knife, cut into serving size pieces (about 4).

Orange Berry Smoothie

2008-06-08T21:04:00.003-04:00

More cold-fighting nutrients can be added to this smoothie by pureeing a banana, a kiwi, or 1/2 cup of yogurt with the other ingredients.

Ingredients:

2 navel oranges, peel and pith removed, cut into chunks
1 cup frozen raspberries
1 cup frozen blueberries

Directions:

Puree ingredients in a blender until smooth. Serve immediately.

Italian Potato Salad

2008-06-08T20:23:00.006-04:00

This recipe makes a large bowl of potato salad-perfect for a summer family picnic.

5lbs. red potatoes
1 lb. fresh green beans
1/2 Cup olive oil
2/3 Cup red wine vinegar
1 1/2 tsp. oregano

4 leaves of fresh Basil, rolled and sliced into slivers (chiffonade)

1 tablespoon of capers
1 1/2 tsp. salt
3/4 tsp. ground black pepper
2 14 oz. cans artichoke hearts packed in water, drained and quartered
1 medium red onion, sliced into thin rings

Wash beans and basil, set aside. Wash potatoes, place in a large pot covered with cold water. Bring to a boil over medium-high heat. Lower heat to low-medium and gently boil the potatoes until just tender, but be careful, it's easy to overcook them. It takes about 30 minutes of boiling time depending on the size of the potatoes.

When cooked, set in cold water to cool. When cool enough to handle, quarter the unpeeled potatoes and put in a large bowl. You may have to cut some of the potato quarters smaller, depending on the size of the potatoes. They should be about 1 1/2 - 2 inch pieces.

Cut the ends off of the beans. While the potatoes are cooking, bring a separate pot of water to a boil, add green beans and cook 5-7 minutes, depending on how large and thick the beans are, then drain and rinse in cold water. Add green beans to the potatoes.

In a small bowl, make the dressing with the oil, red wine vinegar, salt, pepper and oregano. Pour over the potatoes and beans. Toss gently. Add the drained and quartered artichokes, capers, basil and the onions to the bowl and toss to coat. Serve right away or cover and refrigerate. Toss again before serving. Serves 10-12

Italian tuna, cherry tomatoes or olives can be added to this already great salad with a garnish of hard cooked egg slices.

Refreshing Fresh Fruit Salad

2008-06-08T20:07:00.003-04:00

1 cup diced cantaloupe

1 cup diced watermelon

1 cup diced honeydew melon

1/2 cup seeded red or green grapes

1/2 cup sliced fresh strawberries

1/2 cup sliced bananas

1/2 cup diced fresh oranges

1/2 cup blueberries

Juice and zest of 1 lemon

Wash and prepare fruit in a glass or ceramic bowl. Squeeze the juce from the lemon and add the zest. Gently toss with salad tongs. Chill in refrigerator until ready to use.

Note: If you want to eat this fruit salad ontop of lettuce - add 1/2 cup diced celery to the the fruit and a few (toasted) walnuts. Mix 1/2 cup of sour cream to the lemon juice and zest. Gently toss into the fruit and serve on chopped lettuce. Serves 6-8.

Old Fashioned Ice Cream Soda

2008-06-08T19:36:00.004-04:00

With the temperature hitting 95 degrees or more today, depending where you are, I am more thirsty than hungry so I thought I'd substitute a meal with a fun cold indulgent drink. You'll need a blender, a straw for sipping and a cool comfortable chair.

Makes 2 (12-ounce) Servings
1 cup 2% milk
1 scoop (4 ounces ) vanilla ice cream
2 tablespoons chocolate syrup
1 cup ginger ale

Place milk, ice cream and chocolate syrup in blender jar in order listed. Place cover on blender jar. Turn blender ON and process on PUREE until smooth and creamy, about 40-45 seconds. Turn blender OFF.
Divide ginger ale into two tall glasses (about 14-16 ounces each). Add ice cream mixture and stir gently. Insert your straw, and begin to sip away. Cool! Now find that chair.
Only 287 indulgent calories - well worth it.

Note: You can add another scoop of ice cream and some whipped cream if you want to really indulge.

Amelia’s Italian Meatballs

2008-06-06T16:25:00.002-04:00

Meatballs are a very personal type of recipe as is meatloaf. Each cook puts a little of this and that and comes up with a recipe favorite. There are many ways to make meatballs but this one is the one I make the most.

2 pounds of chopped beef
1 cup of bread crumbs
3/4 cup of chopped fresh parsley
2-3 cloves of garlic, chopped fine
2 eggs
3/4 cup of grated Parmesan cheese
(or any other Italian cheese you have; adjust salt if cheese is salty)
1-1/2 teaspoons salt
½ teaspoon pepper
Canola oil

Put the beef in a large bowl and break up with a fork.
Mix the bread crumbs with water until they are thoroughly wet. (store bought Progresso brand or food processed leftover bread). Add to the beef.
Chop the parsley, add to the beef with the garlic, eggs, grated cheese, salt and pepper.
Stir and blend with a fork until all ingredients are combined. If you prefer, you can get down into the mixture with clean hands and make sure all those ingredients are mixed up.
Place a piece of waxed paper or foil on a sheet pan. Take an overflowing tablespoon of beef mixture into you hands and form a ball. Place on the covered sheet pan. Continue until all the meatball mixture is used up.
Prepare a second sheet pan by covering it with paper toweling.

NOTE: before you cook all the meatballs, you can check the seasoning by making a “cook’s taster” meatball and adjust the seasoning if necessary.

In a heavy skillet, over medium-high flame, heat about ½ inch or more of Canola oil until hot. (when you sprinkle a drop of water into the pan and it sizzles the oil is hot). Add just enough meatballs so you will be able to turn them without breaking the other ones. Fry quickly until golden brown and place on a clean sheet of paper towel on the second sheet pan.

Dispose of the oil into an empty can or container. Deglaze the pan with a splash of wine or some of the tomato sauce heating slightly and stirring. Add this to the heated tomato sauce. This will pick up all the “cracklings” and add the flavor to the sauce and the bonus is that you won’t have to scrub the pan.

Tips on Keeping Vegetables & Herbs Fresh Longer

2008-05-12T12:28:00.007-04:00

With a little extra effort and not really that much time, this can solve the problem of fresh vegetables rotting before you use them. It surely will compensate you for the time and money you spent at the market picking out the "freshest". Plastic wrap, paper towels and plastic bags are all you need.

Romaine, Iceburg, Green/Red Lettuces, Arugula, Escarole, Loose Spinach, Leafy Greens:
If left in their original packaging greens will get brown and unedible and end up in the trash can. Do not wash greens unless you are going to use right away.
Lettuce: To store lettuce, tightly wrap each lettuce individually in plastic wrap and store in the vegetable draw of your refrigerator. When ready to use, break into pieces.
Place in the bowl of the salad spinner; fill with cold water and swish around with your hands. Put handfulls of lettuce into the strainer part of spinner; pour out the water from the bowl, put the lettuce-filled strainer in the bowl and spin dray.
Pour out water and spin again (up to 3 times).
Use right away or store in a plastic bag lined with a paper towel sheet and use within 2 days. Use the same method for other greens.

Cabbage:
Pull off any soft leaves and wrap tightly in plastic wrap. Refrigerate on shelf or in draw.

Celery:
Do not wash. Wrap tightly in plastic wrap and store in refrigerator drawer or shelf. Pull off stalks needed and re-wrap.

Onions, Leeks, Green Onions:
If not using right away, individually wrap in plastic wrap and place in refrigerator draw. This will not only keep them fresh longer but will save you some tears when slicing them by refrigerating them.

Garlic:
Store at room temperature. When it starts to grow, it usually is old, bitter and beginning to rot. Overall has a long shelf life.

Parsley, Cilantro & Basil:
Fresh Basil does not have a long shelf life and if there is any moisture or bruised on the leaves, it will rot very quickly. The best thing to do is to gently pull the leaves off the stem, thoroughly wash and spin dry (2-3 times)-as for lettuce-until very dry. Place a paper towel sheet in a plastic bag and gently place the leaves in a single layer. Put as many layers as you can, repeating with the paper towel, in the plastic bag. Store flat. Use what you need and freeze the rest for use in soups and sauces.

Fresh Parsley/Cilantro have a longer shelf life if the leaves are pulled off the stem, thoroughly washed and spin-dryed, until very dry (about 2-3 times) and placed in a paper towel lined plastic bag. Proceed as for basil if you want to freeze some for future use which will only be good for soups or sauces. Fresh parsley/cilantro will stay in the refrigerator for over a week for recipes that require the "fresh" herb.

Potatoes/Sweet Potatoes:
Place potatoes in the refrigerator, separate from other vegetables as they have a tendency to turn other vegetables bad. Never put them with apples or other fruit - you will have the same result. If you have a cool accessible place to store them outside the refrigerator, this is the best way to keep them. Don't leave them in the plastic bag, but rather lay them on a paper towel to keep them dry.

Squash, Zucchini, Yellow Squash, Carrots:
If uncut, remove them from the store plastic bag and put in the vegetable drawer with the lettuce. If cut, wrap tightly with plastic wrap to retain freshness. Zucchini have the shortest shelf life.

THE TORTILLA

2008-05-08T18:26:00.006-04:00

Flour Tortillas come in every flavor (although they all taste the same to me), so the average person wants to try them all and ends up with "tortilla overload". I don't know about you, but I'm sick of wraps especially when they get "mushy". I have other plans when I buy tortillas. I especially love to make a Quasadilla or Chips with Corn Tortillas. I have replaced the Italian Panini with a Tortilla Panini. Here are a few of my ideas for tortillas.

Tortilla Panini
This recipe is for a single panini - they are so simple you can make as many as you want.
1 flour tortilla
4 slices of American cheese (any cheese will do)
3-4 slices of Salami
1-2 slices of boiled Ham
1 or 2 slices of jarred Roasted Peppers, patted dry

Heat a fry pan on medium-high heat and spray it with Pam.
Place a tortilla in the hot pan and toast each side until lightly browned.
Lay the cheese on the tortilla as far to the end as possible (this will be the glue)
Now layer the Salami, Ham and peppers.
With a spatula, lift out of pan onto a plate.
Now toast the other tortilla on each side until lightly browned and remove, place on top of the filling.
Lift the tortilla from the plate, return it to the hot pan and continue to heat and press together until the cheese melts and the ends "glue" together. You can turn it at this point and press the other side with a spatula. This should only take a couple of minutes.
Remove panini to a cutting board and carefully cut with a serated knife into 4 or 8 sections.
I particularly like this recipe with soup or salad. It can also be served cold as an appetizer.

Use any type of cold cut, bacon, cheese, hot peppers, olives, artichokes, ricotta, mozzarella, grilled eggplant, zucchini, onions, mushrooms - just remember to keep filling "thin".

Italian Tortilla Corn Chips
A "snack amount" - but my guess is that you'll want to make more.
2 Corn Tortillas
2 tbs olive oil
2 tbs Parmesan Cheese
Salt
Pepper
1/2 tsp Thyme
1/2 tsp Oregano

Brush both sides of tortillas with oil
Sprinkle the Parmesan cheese, salt, pepper, thyme and oregano.
Carefully slice into strips as thick or as thin as you like and place in 1 layer on a sheet pan.
Bake in heated oven for 6-8 minutes. Transfer to paper towels to cool (if you can wait!).

Breakfast Tacos
This has a Mexican flair but you make it to your liking whether it be a pepper 'n egg omelet, or potato-tomato 'n egg omelet with cheese, bacon, egg 'n cheese, ham... - it's your choice.
4 flour tortillas
4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo, chopped
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded cheddar
1 tablespoon of butter
Salt and pepper to taste

Method:
1. Whisk eggs with milk.
2. Heat up non-stick skillet on medium-high, and melt tablespoon of butter.
3. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
4. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner or on the rack in a 350 degree oven, (this takes longer).
When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
5. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.
Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.

Fajita Quesadilla
A large family sized recipe.
2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) package Fajita or Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat.
Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink.
Stir in seasoning mix and water.
Bring to a boil.
Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted.
Repeat with remaining ingredients.
Makes 4 servings.

Beef steak slices or chopped beef or turkey can be substituted for the chicken. Leftover grilled chicken or beef can be used in these Quasadillas.

SALMON CAKES with Horseradish-Dill Sauce

2008-04-27T11:11:00.005-04:00

Another Quick Weekday Recipe that's ready in minutes. Prepare the Salmon cakes ahead. Cover with plastic wrap and refrigerate. Cut up the lemon wedges and place in a small bowl. Make the sauce. When dinner time comes, cook the Salmon cakes and serve with lemon and sauce.

2 medium Yukon Gold potatoes
2 cups crumbled cooked fresh Salmon or
(2 cans Costco canned Salmon, drained)
1 large egg
1 thick scallion, finely chopped
1 Tblsp. chopped fresh dill weed
Salt and pepper to taste
All-purpose flour for dredging; about 1/4 cup
2 Tblsp. butter
2 Tblsp. olive oil
Lemon wedges

Cut the potatoes into large chunks and cook them in lightly salted water for 12-15 minutes or until tender.
Drain under cold water and peel.
Mash the potatoes and place them in a bowl.
Add the salmon, egg, and salt and pepper to taste.
Add the dill and scallions.
Mix the ingredients to distribute them evenly.
Shape portions of the mixture into 4 patties about 1/2-thick.
Dredge the patties in the flour and shake off excess.
Heat the butter and olive oil in a sauté pan over medium heat.
When the butter has melted and looks foamy add the patties and cook for about 3 minutes per side or until hot, crispy and golden brown.
Serve garnished with lemon quarters and Horseradish-Dill Cream Sauce, recipe follows.
Makes 4 servings.

Horseradish-Dill Cream Sauce
1 cup sour cream or plain yogurt
1 Tblsp. chopped fresh dill weed or 1 tsp. dry dill weed
1 Tblsp. prepared white horseradish
2 tsp. lemon juiceStir ingredients together.
Makes 1/2 cup.

Note: Great with mixed greens and a light lemon and oil dressing.

QUICK LATIN-STYLE PORK CHOPS

2008-04-27T10:16:00.006-04:00

Busy Mom's Pork Chops - A quick recipe for that Large Batch of Italian Tomato Sauce you made for the freezer. Makes 4 servings

Directions
Heat 2 tablespoons vegetable oil in a large nonstick skillet.
Wash 4 bone-in pork chops (8 ounces each) and pat dry with a paper towel.
Season with 1/8 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon of sugar (gives them a nice brown color, and sauté over low-medium heat approximately 3 minutes per side.
Remove chops and add 3 cloves sliced garlic
2 sweet red peppers (not too large) cut into 1-inch pieces and
1 seeded and chopped jalapeno chile pepper (those little green ones).
Reduce heat to medium and sauté 3 minutes, stirring occasionally.
Stir in 1/2 cup alcaparrado (olive-pimiento-caper mix in the Goya section)
1 quart (16 ounces) pre-made Marinara Sauce and 1/4 cup water.
Bring to a simmer and add pork chops.
Cover and simmer on medium-low for 30 minutes, basting occasionally.
Check seasoning.
Stir in 1/4 cup chopped cilantro and serve with cooked white rice.

Cook's Tip: If you want, you can add the rice to the dish plus more water and salt. For example 1/2 cup of rice would require 1 cup of water. If rice is not cooked after time required, add some hot water from your teapot, cover and cook a little longer.

QUICK ONE-POT SAUSAGE "RISOTTO"

2008-04-27T10:01:00.003-04:00

Busy Mom's here is a tasty one-pot dinner you can prep in the morning or even the night before, refrigerate and bake when ready to serve. If you made the large Tomato Sauce recipe posted here on my blog, simply pull out the Marinara and defrost in refrigerator or heat on low flame.
Makes: 6 servings

Directions
Heat oven to 350 degrees F.

In a large oven-safe pot, heat 2 tablespoons olive oil over medium-high heat.
Add 1 cup chopped onion
1/2 pound crumbled hot Italian sausage, skin removed and
8 ounces mixed sliced mushrooms.
Sauté 6 minutes. Add 11-/2 cups Arborio rice; cook 1 minute.
Add 1/2 cup white wine and cook 1 minute.
Add 1 can (14-1/2 ounces) beef broth
1 quart (16 ounces) marinara sauce
2 cups water
1 cup frozen green peas
1/4 teaspoon each salt and black pepper.
Bring to a simmer. Cover; bake at 350 degrees F for 20 minutes.
To serve, stir in 1 cup shredded Parmesan cheese and 1/4 cup shredded fresh basil.

ORANGE BUTTER CAKE

2008-04-27T09:11:00.005-04:00

A refreshing cake recipe I used to use for cupcakes at Halloween. I would tint the icing orange and place an orange slice candy ontop. I recently made these cupcakes for my grandson's Communion party and they were a "big hit" so I thought I'd share the recipe. The cake is dense, not spongy like the box cakes everyone got so used to. The icing makes it taste like orange sherbert. The cake recipe has a pineapple filling with whipped cream icing - nice cool Summer cake! Store this cake/cupcakes in the refrigerator until you are ready to serve.

1 c. butter, softened
2 c. sugar
4 eggs
3 c. sifted flour
3 tsp. baking powder
¼ tsp. baking soda
½ tsp salt
1 c. milk
1 tsp. vanilla
¼ c. orange juice
1 tblsp. Grated orange peel
1 cup heavy cream, whipped (if making cake)

Cream butter and sugar; beat in eggs one at a time.
Sift dry ingredients together; add alternately with the remaining ingredients. (Do not pour orange juice and milk into the same cup.)
Pour batter into 3 paper lined 9” round layer cake pans OR up to 28 cupcake paper lined pans,
filled 3/4 full.
Bake in moderate oven (350 degrees) about 35 minutes, until toothpick comes out clean.
Cool on racks about 5 minutes before removing from pans; complete cooling on wire racks.

FOR CAKE: Put cooled cake layers together with Pineapple Filling. Spread Filling on top of cake. Frost the sides with whipped cream.

FOR CUPCAKES: Frost with Orange Cream Cheese Icing.

PINEAPPLE FILLING: Combine ¼ c. cornstarch, 1 c. sugar and 3 tblsp. Orange juice in saucepan. Stir in 1 tsp. grated orange peel, ½ c. butter and 1 (1lb. 4oz.) can crushed pineapple, undrained. Cook over low hat until thick and glossy, stirring constantly. Cool before spreading on cake.

ORANGE CREAM CHEESE ICING:
Blend together 2 (3oz.) pkg. cream cheese and 2 tblsp. Orange juice. Gradually add 5-c. sifted confectioner’s sugar, blending well. (I use a hand mixer for smoothness-but do not over beat). Add ½ tsp. grated orange peel; blend again. Makes enough to frost 28 cupcakes.

Roasted Tomatoes with Sauteed Spinach

2008-04-03T20:28:00.007-04:00

A great side dish. They don't need a lot of care while cooking. A less salty substitute for sun-dried tomatoes. For a wonderful pasta dish, crush them in the food processor with a little extra virgin olive oil and toss with your favorite warm pasta. Also great on a sandwich!

12 plum tomatoes, halved lengthwise, cores and seeds removed
4 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1 pound of spinach
2 large garlic cloves, sliced

Preheat the oven to 450 degrees F.

Tomatoes:
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.

Spinach:
Wash, rinse and spin spinach to remove the excessive water. Heat 2 tablespoons of oil in a pan, add the sliced garlic and saute until it sizzles. Do not brown. Add the spinach, sprinkle with salt, cover pan and let it wilt. This will only take a few minutes so don't go anywhere. Toss it around to cook evenly. Remove the excessive liquid. Serve warm with a few of the roasted tomatoes and your favorite meat, fish or chicken.

Variation: Use broccoli rabe or escarole instead of spinach

Sauteed Fennel with Parmesan Cheese

2008-04-03T20:17:00.003-04:00

A simple, different Italian-style side dish.

2-3 heads of fennel, cored and cut into chunks
1 tablespoon of butter
1 tablespoon of olive oil
Salt and fresh pepper
Parmesan cheese grated

In a medium sized pot over medium heat, melt the butter with the olive oil .
Add the fennel and saute lightly.
Cover pot and cook for a few minutes until tender. Put in a heat proof serving dish.
Top with the grated cheese and place in the oven to melt the cheese. Serve warm

Italian Pot Roast Pizzaiola

2008-04-03T19:53:00.003-04:00

I prefer to make this dish on a chilly cloudy day because it is so comforting and delicious. A one-pot meal as easy to make as it is on your budget. Prepare this in the morning by putting the oil in the pot with the beef ontop. Cover and refrigerate. Later, while it is searing, you can easily cut up the vegetables of choice and get it all ready to put together. The meat becomes so tender you can cut it with a fork.

2 lbs of chuck beef pot roast, at least one-inch thick
1 medium onion, chopped
10 oz white mushrooms, sliced
3 cloves garlic, chopped
14oz can crushed tomatoes or ½ 28 oz can
1 cup beef broth
1 teaspoon salt
Freshly ground pepper
1 teaspoon of oregano
1 teaspoon of rosemary
2 tablespoons olive oil

Heat the oil in a heavy saucepan.
Brown the beef on both sides.
Remove from the pan and place on a plate.
Add the onion, garlic and mushrooms and on medium flame, sauté for a few minutes until softened.
Add the tomatoes, broth and seasoning.
Place the beef back into the pot immersing it into the sauce.
Cover the pot and simmer for about an hour until the meat is tender and the sauce becomes a dark burgundy from the meat juices.

Eat this meal as is with a chunk of real Italian bread or serve with pasta such as Linguine or Rotelle topped with grated Parmesan cheese.

Variation: Add peppers, zucchini, carrots, peas or green beans.

Minestra with Pinto Beans

2008-03-09T21:16:00.006-04:00

My mother used to make this type of soup with spareribs, pork hocks and a lot of greens and it created a scent in our house that you just couldn't forget. When I asked what she was cooking, she'd say "minestra". This is a vegetarian version that I created and it is just loaded with flavor and the scent is very similar to my mother's soup, so I'll call it "minestra".

2-1/2 cups of cooked, prepared pinto beans
(as in the previous recipe)
1 medium onion, diced
2 stalks of celery, diced
2 carrots, diced
3 cloves garlic, minced
1 small bulb of fennel, stem removed and diced
3 tablespoons of extra-virgin olive oil
1/4 head of savoy cabbage (or plain cabbage), cut into chunks
2 tablespoons of tomato paste
2 cups of swiss chard, cut into slices
2 cups of spinach or escarole
12 cups of water or chicken broth
2 teaspoons of oregano
2 teaspoons of dry basil
1 teaspoon of Rosemary
fresh parsley
Parmesan cheese
bread slices

Wash and chop all the vegetables. Leave the greens in the colander as they will be added after the other vegetables are cooked.
In a heavy saucepan, heat the oil and add the onion, celery, carrots, fennel, garlic and saute until tender. Add the tomato paste and stir into the vegetables.
Add the beans and the broth or water. Add salt, pepper, basil, oregano and Rosemary.Bring to a boil, lower heat, cover pot and cook for 15 minutes until the vegetables are done.
Now add the greens - cabbage, swiss chard, spinach or escarole. Cover pot and cook for another 15 minutes until the greens have wilted and are soft. Check the seasoning and reseason if necessary. Garnish with parsley and pass the Parmesan cheese.

Toast a couple of slices of bread (preferably Italian but white bread will do) - grate some cheese over it (parmesan, mozzarella, provolone, swiss, gruyere) and place in oven for a few minutes to melt cheese. Serve with the soup.

Braised Pork Chops with Pinto Beans

2008-03-09T20:23:00.006-04:00

Pinto beans those pinkish-tan colored beans sit a couple of rows behind cannellini beans in popularity, at least here in the US. In Italy they are used just as much as the other bean personalities. They are great in Osso Buco or any kind of braised or stew type of dish as they have a "meaty" texture that creates a lovely rustic bean broth. Here I paired them with boneless pork chops and they were a perfect match. You can use the canned type if you don't want to go through the process of preparing the dried - but it is much more economical to use the dry and the beans are more stable for long cooking recipes.

INGREDIENTS:
4 cups cooked or canned Pinto beans
(this is the yield from 2 cups dry beans)
4 cloves of minced garlic
1 medium onion, chopped
1 tsp Kosher salt
1 tsp pepperoncini (hot pepper flakes)
3 tbs extra virgin olive oil
2 oz of pancetta, bacon or prosciutto, diced
1/2 tsp crushed Rosemary
1/2 cup broth or water
2 (4-oz) each boneless pork chops
fresh parsley for garnish

BEANS:
In a heavy sauce pan swirl the olive oil to coat the bottom of the pan. Add the pancetta, bacon or prosciutto and lightly brown, stirring so it does not burn.
Add the onion, garlic, salt and pepperoncini and cook until translucent and the flavors have blended.
Add the cooked Pinto beans and 1/2 cup broth or water, check the seasoning and add the Rosemary. Lower the heat, stir to blend. Cover the pan and cook on low for about 10-15 minutes.

PORK CHOPS:
Drizzle a little bit of oil in a non stick fry pan that has a cover. Rinse and pat the chops dry. Season with salt and pepper. Brown to a nice tan color. Add 1/2 cup red wine to deglaze the pan. Lower the heat and add about 1-1/2 cups of beans (saving the remainder of the beans for the next recipe). Add salt, pepper and just a pinch of Rosemary, crushing it between your fingers. Cover and cook on low until the pork chops are done, checking it now and then to make sure there is enough liquid. Add a little water if necessary. When cooked, divide the beans with their broth between two plates. Place a pork chop ontop of the beans. Sprinkle with some fresh parsley. Have a couple of chunks of Pane de Case (crusty Italian bread) to mop up this flavorful broth. 2 Servings.

Banana-Coconut Cream Dessert

2008-02-14T21:05:00.004-05:00

Amazingly quick lovely Valentine's Day treat for your "sweetie-pie".

2 cups Bisquick mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.

Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.

Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

CURRIED PORK AND CABBAGE

2008-02-14T20:39:00.005-05:00

Easy. Something different and very satisfying. The seasonings are great with the pork and cabbage. A lighter version would use nonstick spray instead of the butter, or half the butter. If you prefer meatless, the cabbage is delicious served over steamed rice.

2 tbsp. butter
1/2 tsp. salt
1 med. head cabbage, cored and coarsely chopped (6 c.)
1 sm. onion, chopped (1/3 c.)
2 med. cooking apples (Jonathan, Rome Beauty, or Winesap), thinly sliced
2 tsp. Curry powder
1 tsp Tumeric powder
2 tbs Dijon mustard
8 tsp. pepper
1/4 cup apple cider vinegar
Nonstick spray coating
1/4 tsp. salt
6 thinly sliced boneless pork loin chops (about 1 lb)
1/8 tsp. pepper

In a Dutch oven or large saucepan melt butter. Stir in mustard, curry powder and tumeric, the 1/2 teaspoon salt and 1/8 teaspoon pepper. Add cabbage, onion and 1/4 cup water or broth; toss to coat. Cover and cook about 5 minutes or until cabbage is crisp-tender. Add apples and apple cider vinegar. Cover; cook for 3 to 4 minutes more or until cabbage and apples are tender.

Spray large skillet with nonstick coating. Heat pan for 1 to 2 minutes or until hot. Season pork with 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Add pork to skillet. Cook over medium-high heat for 2 to 3 minutes or until no longer pink, turning once. Serve pork on top of cabbage mixture. Makes 6 servings.

Spinach Salad with Grilled Onion Rings

2008-02-04T21:04:00.001-05:00

On another visit to Costco I couldn't resist buying this super-sized beautiful, fresh baby spinach. It's so good for you! The dressing is made with lemon and honey and has an Asian flair. The onions can be broiled (cooking spray a sheet pan - place onion slices under broiler until lightly charred) . Top it with grilled fish such as salmon or tilapia for a really healthy dinner. Have some extra lemon for the fish.

1 large sweet onion cut into 12 rings (1/4 inch thick)
2 teaspoons dark sesame oil, divided
1-1/2 tablespoons fresh lemon juice
1 tablespoon low-salt soy sauce
1 tablespoon honey
10 cups baby spinach leaves (about 10 ounces)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 tablespoon sesame seeds, toasted (optional)

Prepare the grill or put the broiler on (see how to broil above).
Combine onion and 1/2 teaspoon oil, tossing to coat.
Arrange on a grill rack and grill 9 minutes or until browned and tender, turning frequently.
Combine the remaining 1-1/2 teaspoons sesame oil, fresh lemon juice, low-salt soy sauce and honey in a small bowl, stirring with a whisk.
Place spinach leaves in a large bowl, sprinkle with freshly ground pepper and salt. Add the onion.
Drizzle vinaigrette over spinach, tossing gently to coat. Sprinkle with toasted sesame seeds.

This makes about 6-2 cup servings and salad alone has 56 calories per serving.

New England Clam Chowder

2008-02-04T20:13:00.001-05:00

Once you make this chowder, you'll realize how easy it is and how rewarding it is to sit down and enjoy this masterpiece with your family. It does have butter, bacon, milk - not the most healthy combination but the most flavorful. If you eat a smaller portion or trade-off the larger portion with a 1/2 hour walk around the neighborhood, without stopping to talk to anyone, you won't feel so guilty.

6 slices of bacon
1 quart low-salt chicken broth or vegetable broth
2 small yellow onions (1 cup)
6 stalks celery, chopped (1-1/2 cups)
2 tablespoons of butter
1-1/2 cups potatoes, diced
3-4 fresh fresh Italian tomatoes, chopped (about 1-1/2 cups)
3 cans Doxee minced clams, juice drained and saved
(or 2 dozen clams, shucked and chopped, juice drained and strained)
1 bottle of clam juice (6oz)
1 teaspoon of thyme
1 teaspoon white pepper
Oyster Crackers

Roux:
1/2 stick of butter
1/2 cup flour
1 quart scalded milk

Cook the bacon in a large pot until crisp and set on paper towels. When cool crumble set aside.
Remove all but 1 tablespoon of bacon fat.
Add the butter, melt and saute onions and celery until tender.
Add the broth and bring to a simmer. Add the clam juice.
Add the potatoes and tomatoes and simmer for 20 minutes.

Meanwhile make the Roux by melting 1/2 stick of butter and whisking in the 1/2 cup of flour. Slowly add the scalded milk. Continue to whisk the Roux until it thickens over medium heat- 5 minutes or so. When thickened, add to the broth, stirring to heat through.

Add the clams last as they get "rubbery" if overcooked. Heat through for a couple of minutes. Serve hot with the crumbled bacon and some oyster crackers.

Ricotta Cheesecake with Fresh Strawberries

2008-01-30T19:16:00.001-05:00

Reduced fat version of my favorite cheesecake.

Cooking spray
1 (15-ounce) container part-skim ricotta cheese
1/2 cup reduced fat sour cream
4 ounces reduced fat cream cheese, softened
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon salt
1/4 cup all-fruit seedless strawberry jam
1 tablespoon orange liqueur or water
2 (6-ounce) containers fresh strawberries

Preheat oven to 325 degrees.
Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy.
Add sour cream, cream cheese eggs, sugar, flour, vanilla, orange zest and salt.
Process until well blended.
Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes.
Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth.
Remove sides of pan. Brush the tart with the jam mixture and top with strawberries, flat-side down.

Recipe is a lighter version of a luscious cheesecake.

Cream Puffs with Dark-Chocolate Sauce

2008-01-30T18:58:00.001-05:00

1 cup water
6 tablespoon butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
4 ounce bittersweet chocolate
1/2 cup half-and-half or light cream
1 tablespoon sugar
1 quart vanilla ice cream

Preheat oven to 400 degrees F. Grease and flour large cookie sheet or spray it with a nonstick spray that contains flour.
In 3-quart saucepan, heat water, butter, and salt to boiling on medium until butter melts.
Remove saucepan from heat.
Vigorously stir in flour all at once until mixture forms ball and comes away from side of pan.
Add eggs, one at a time, beating well after each addition, until batter becomes smooth and satiny.
Drop batter by scant 1/4 cups into 10 large mounds, 2 inches apart, onto prepared cookie sheet. With fingertip moistened with water, gently smooth tops to round.
Bake 40 to 45 minutes or until puffs are a deep golden-brown.
Remove cookie sheet from oven; with knife, poke hole in one side of each puff to release steam. Turn off oven. Return cookie sheet to oven and let puffs stand 10 minutes to dry out slightly. Transfer puffs to wire rack to cool completely.
Using serrated knife, slice each cooled puff horizontally in half. With fingers, remove and discard any moist dough inside.
Meanwhile, coarsely chop chocolate. In 1-quart saucepan, heat half-and-half and sugar just to boiling on medium-high. Remove saucepan from heat; add chocolate and let stand 1 minute. Whisk until smooth.
To serve, place 1 scoop ice cream in each cream puff base; replace cream puff top, then drizzle with warm chocolate sauce.

Cream puffs can be frozen in a freezer bag. When ready to use remove from bag, place on a cookie sheet and continue with recipe.

Frittata with Potatoes, Broccoli and Cheese

2008-01-24T20:56:00.001-05:00

Sometimes that big double-carton of eggs keeps getting moved around in your frig. That's when it's time to make a frittata, an Italian omelet. You can put any combination of this and that together and it makes a very nice change-of-pace dinner or brunch.

2-3 sml potatoes, peeled and cubed
1 medium onion, chopped
1/2 red bell pepper chopped
1 sml broccoli crown, flowers only
3 tbs Parmesan cheese
1 tbs fresh parsley
3/4 cup grated Mozzarella
6 eggs
1 cup milk or water

In a non-stick skillet, swirl some olive oil round the pan, just enough so the food won't stick. Add the potatoes, onion, pepper, cover pot and cook vegetables until tender.
Separate the broccoli flowers into small sections and add to the pan, cover again and steam for about 8 minutes until the broccoli flowers are cooked.
Place the eggs in a medium bowl with the milk or water and using your electric mixer, beat until creamy smooth, about 5 minutes.
Add the Parmesan cheese, parsley and sprinkle a little salt and pepper as well. Stir and put aside.
With a spatula, turn the vegetables and cook them until they have browned somewhat.
Lower the heat and add the beaten eggs. Run the spatula around the edge of the pan, tenderly pushing the eggs towards the center. Run the spatula under the frittata to loosen.
Cover the pan leaving the heat on low and cook until the top is set - about 7-8 minutes.
Add the grated mozzarella, cover again and heat until the cheese melts.
Carefully loosen the frittata with a spatula and slide it onto a warm plate.

Variations: Spinach, Swiss Chard, Zucchini, Tomatoes, Mushrooms, Bacon, Ham, Sausage, Herbs or just Cheese.

Frittata goes well with a Chopped Tomato with Basil and Garlic Salad and Garlic Bread.

Wonton Soup

2008-01-24T19:45:00.001-05:00

Once you make your first wonton, you will wonder why you were so afraid of even a thought of making your own. A time saver is to make the filling the night before, cool it and place in the refrigerator. Because there are 40 wonton skins in a package, you can assemble all of them, take only what you need for right now and freeze the rest. To do this place the wontons on a sheet tray in the freezer - when frozen remove from the tray and place in a plastic freezer bag with the date. These skins also make ravioli, their Italian cousin. The traditional cheese, butternut squash, spinach or chicken filling can be used for the ravioli. The following is a wonton pork filling. Easy, economical and exciting to make!

FILLING:
1 lb ground pork
1 small onion, finely chopped
2 minced garlic cloves
1/2 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
1 tsp fresh ginger, grated
1/2 tsp sugar
1 package wonton wrappers

In a large saucepan, bring 8 cups of water to a boil.

Saute onions and garlic in a saute pan until tender, not brown.
Add pork and cook, breaking lumps with wooden spoon, for 8-10 minutes
or until thoroughly cooked.
Add salt, pepper, ginger, sugar and soy sauce, stir and cook for 1 minute.
Cool. (you can refrigerate for later).
Positon wonton skin with one point toward you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold Filling just below center of skin. Fold bottom point of wonton skin over the filling, tuck point under filling. Roll up skin and filling, leaving about 1 inch at the top of skin. Moisten the right-hand corner of skin with water. Grasp the two lower corners of triangle; bring these corners towards you below the filling. Overlap the lefthand corner over the right-hand corner, press to seal. Place on a sheet pan.

Drop the wontons, one at a time, into the boiling water. Simmer, uncovered about 3 minutes. Remove from heat and rinse with cold water, drain well.

SIMPLE ASIAN BROTH:
6-8 cups chicken broth (canned okay)
1 cup coarsley shredded Chinese cabbage
1 cup thinly sliced fresh mushrooms
6-oz of pea pods (frozen okay)
1/2 cup thinly sliced bamboo shoots
4 green onions, bias-sliced into 1-1/2 inch lengths

1 thinly sliced carrot

In the same large saucepan bring chicken broth to boiling. Add Chinese cabbage, mushrooms, carrots, pea pods, bamboo shoots and the pre-cooked wontons. Simmer uncovered 4-5 minutes. Stir in green onion. Ladle into a deep bowl and enjoy. Makes 6-8 servings.

Once you remove all the wontons, you will see more filling ideas on the inside package. The wontons can also be deep fried and used as an appetizer. Baby Shrimp can be added to the broth.

Apple Oatmeal Crisp

2008-01-15T18:29:00.001-05:00

Easy to make, one bowl, no mess 20-minute dessert. Best if eaten warm, so if it has been in the refrigerator for keeping, "nuke" it for 15 seconds to bring out the flavors of just-baked.

INGREDIENTS:
1 cup brown sugar
1 cup rolled oats
1 cup walnuts, chopped (optional)
1 cup flour
1/2 cup butter, melted

3 cups of apples, peeled, cored & chopped
1/2 cup sugar
2 tsp. ground cinnamon

DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
Melt the butter and set aside. Mix the sugar and cinnamon in a small bowl, set aside.
In a large bowl, combine brown sugar, oats, nuts, flour and melted butter.
Mix until crumbly.
Place half of crumb mixture in pan.
Spread the apples evenly over crumbs.
Sprinkle with the sugar and cinnamon and top with the crumb mixture.
Bake for 40 to 45 minutes or until golden brown

Top with ice cream.

14-Carat Cake

2008-01-15T18:07:00.001-05:00

Moist, decadent with so many flavors to tease your taste buds. This is a very popular cake in my family. The carrots make it healthy! It originated from an old Farm Journal's Best Recipes cookbook whose pages are now turning brown and it is great!

2 cups of sifter flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. cinnamon
2 cups sugar
1-1/2 cups salad oil
4 eggs
2 cups finely shredded pared carrots
1 (8-1/2 oz.) can crushed pineapple, drained
1/2 cup chopped nuts
1 (3-1/2 oz.) can flaked coconut
Cream Cheese Frosting (recipe follows)

Sift first 5 ingredients together. Add sugar, oil and eggs. Beat on medium speed of an electric mixer for 1 minute.
Stir in carrots, pineapple, walnuts and coconut.
Turn into 3 greased and floured 9-inch cake pans.
Bake at 350 degrees oven for 40 minutes or until cake tests done.
Cool on wire racks.
Prepare frosting while cake is baking. Fill layers and frost top and side of cake.

Cream Cheese Frosting
1/2 cup butter, softened
1 (8-oz) pkg. cream cheese
1 tsp. vanilla
1 (1 lb) box confectioners sugar

Cream the first 3 ingredients on medium speed of electric mixer. Add confectioners sugar, beating well until smooth and creamy. If mixture is too thick to spread add a little milk.

Yummy Turkey Chili with Black Beans

2008-01-14T21:53:00.001-05:00

Ground turkey - supposed to be better for you than beef but does not have the same flavor. Since the strong flavors of chili can make anything taste good, that's what it was to become. As I proceeded to make White Turkey Chili, I realized I only had black beans in the pantry and since I had already started my recipe I wasn't going to go to the supermarket. So this is how this recipe was created. The Malta beer was just sitting on my counter waiting to be used.

1 to 1-1/4 lbs of ground turkey
2 jalapeno peppers, diced
1 medium onion, chopped
3 cloves garlic, mashed and minced
1 cup of diced tomatoes or tomato sauce
1/2 cup rice
1/4 cup green stuffed olives, halved
1/2 (or more) bottle Malta beer (Mexican beer)
1-1/2 tablespoons of Chili powder
2 teaspoons of Cumin
1 teaspoon of Oregano
1 teaspoon of Paprika
1 teaspoon Kosher salt

In a non stick fry pan add 3 tablespoons of Canola oil. Add the turkey and break up with a wooden spoon while it browns lightly.
Add the jalapenos, onion, garlic and cook for about 7 minutes until vegetables soften.
Add the tomatoes or sauce and the flavorful Malta beer.
Heat should be on medium. Add the Chili, Oregano, Paprika, Cumin and Salt.
Now add the rice. Cover and cook for about 20 minutes. Uncover pan.
Cook down the liquid until the flavors are blended through giving it a stir if necessary.
Taste and reseason. If you prefer you can add water (1 cup) to cook the rice or more beer.
When the rice is cooked and the chili is nice and thick, add the olives.
Heat for 2 minutes, stirring.
Your chili is ready to eat as is topped with sour cream or guacamole (or both).
You can also put this into a taco with grated cheddar and bake to melt cheese.

Recipe for Making a Cook

2008-01-08T22:51:00.001-05:00

INGREDIENTS:

Start with a pot-full of Deliciousness.
Now add 5 tablespoons of Inspiration
2 cups of Imagination, an overflowing cup of Commitment
2 tablespoons of Courage
3 rounded tablespoons each of Self-Trust, Entitlement and Playfulness
and richly season with a solid pound each of caring Intentions and Love.

Each morning before you arise, whisk together the Inspiration drawn from your Imagination to make life better. Bring your thoughts to a brisk bubble. Now fold in a hefty dose of Commitment. Slowly stir in that Courage. Walk confidently into the kitchen. Trust that your Unique Brand of Deliciousness will bring balance to your life by filling it with more Loving, Memorable times with your favorite people. As you turn on the stove, relax. Use your ingredients with Thoughtfulness and Playfulness along with a Joyful heart. With few limitations, and a rich seasoning of caring Intentions and Love, proceed to make something Uniquely different and Delicious. Enjoy a small bowlful of relief and satisfaction when complete and a big side of accomplishment.

Cool-Rise White Bread

2007-12-09T19:29:00.002-05:00

While reading one of my old bread making cookbooks, I came across this recipe for making bread. It is really not too time consuming and it makes a great homemade loaf of bread which can be mixed and shaped and put in the refrigerator to rise from 2-24 hours. The reward of eating homemade bread make it all worthwhile. Also makes great toast.

5-1/2 to 6-1/2 cups of All-Purpose Flour
2 pkgs. Active dry yeast
2 tblsp. Sugar
1 tblsp. Salt
¼ cup softened butter (1/2 stick)
2-1/4 cups hot tap water
Salad Oil

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Whisk to blend, add softened butter.
Add hot tap water to ingredients in bowl all at once.
Add 1 cup more flour. Beat with electric mixer at high speed 1 minute, or until thick and elastic. Scrape sides of bowl occasionally.
Stir in just enough remaining flour to make a soft dough that leaves the sides of the bowl – leaning more towards sticky than dry. Turn onto floured board. Round up into ball.
Knead 5 to 10 minutes or until dough smooth and elastic. Cover with plastic wrap and with towel. Let rest on board 20 minutes. Punch down.
Divide dough into 2 equal portions. Roll each portion into an 8”x12” rectangle. Roll up tightly into loaves beginning at 8” side. Seal lengthwise edge and ends well. Tuck ends under.
Place in buttered 8-1/2” x 4-1/2” x 2-1/2” loaf pans. (Correct pan size is important for best results.)
Brush surface of dough with salad oil. Cover pans loosely with waxed paper, brushed with oil, and then with plastic wrap.
Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover.
Let stand 10 minutes while preheating oven.
Puncture any surface bubbles with oiled toothpick just before baking.
Bake at 400 degrees for 35 to 40 minutes, or until done. (test for doneness by tapping on top of bread – if there is a hollow sound, bread is done)
Remove from pans immediately. Place on cooling rack. Brush top crust with melted butter if desired. Cool. Makes 2 loaves.

VARIATIONS:
For Whole Wheat Bread: Use 2 cups of Whole Wheat flour along with 3-1/4 to 4-14 cups all purpose flour

Cinnamon Bread: Even though this is a not a sweet dough, when rolling out each portion into a 8x12” rectangle, brush one or both portions with melted butter, sprinkle with ¼ cup of sugar mixed with 1 teaspoon of cinnamon and scatter ¼ cup of raisins over dough. Continue to roll up tightly into loaves. Brown sugar, pecans, walnuts, almonds are other optional additions. Sprinkle top of loaf with additional sugar and cinnamon mixture if desired.

This bread freezes well. Just wrap cooled bread in aluminum foil and place in freezer. When ready to use, remove from freezer and place directly in 350 degree oven for about 30 minutes or until soft to the touch.

Garden Vegetable Soup

2007-11-26T21:50:00.001-05:00

When you don't want a heavy meal, but yet you want warmth and a feeling of fullness, try this humble healthy soup of fresh vegetables that can be made any time of the year. All the prepping and cutting can be done the day before. Small inexpensive baggies will hold the vegetables in the order they need to be put in the pot. Try to use the leeks as they give a distinctive flavor to the broth.

4 tablespoons of olive oil
2 cups of leeks (white part), chopped
4 cloves of garlic, minced
2 stalks of celery, chopped
2 cups carrots, peeled and sliced
2 cups fresh green beans, broken in half
2 cups peeled and diced potatoes
2-1/2 quarts of chicken, beef or vegetable broth (part can be water)
4 cups peeled, seeded tomatoes, chopped
1 package of frozen corn kernels, defrosted
(if you have fresh corn, remove kernels from about 2 ears)
1 cup of frozen peas, defrosted
1 cup of frozen lima beans, defrosted
2 cups of fresh spinach, washed and cut into slivers
1 teaspoon of pepper
salt to taste

Heat the olive oil in a large stockpot over medium-low heat.
Add the leeks and garlic and cook for about 8 minutes.
Add the carrots, celery, potatoes, and green beans and continue to cook 5 more minutes.
Stir occasionally.
Add the broth and bring to a simmer.
Add the tomatoes, corn, peas, lima beans and salt and pepper.
Reduce to a low simmer, cover and cook until the vegetables are tender, approximately 30 minutes.
Add the spinach leaves, cover pot and cook for a few more minutes.
Check seasoning and serve.

Large Batch of Rich Italian Tomato Sauce

2007-11-14T19:42:00.002-05:00

A great recipe you can make on a weekend. Prepare it first thing in the morning and it will spread it's perfume throughout your house and give you great pleasure while you are doing laundry or just watching television. It only requires an occasional stir.You will need a large pot.

1 Giant can of Whole Tomatoes (Italian plum) (Costco size)
2 cans of Crushed Tomatoes (28oz can)
3 cans of Tomato Paste plus 3 cans of water to each can
1 very large onion, chopped (3-4 cups)
4-5 large cloves of garlic, chopped
1/4 cup Extra Virgin Olive Oil
1-1/2 teaspoons of Oregano
1-1/2 teaspoons of Italian Seasoning
8 leaves of Fresh Basil Leaves, rolled and sliced (chiffonade)

HEAT oil in a large saucepan, on medium heat.
ADD onions and saute until transparent.
ADD garlic sauteeing until soft. (do not brown)
ADD the whole tomatoes - crushing with a potato masher.
ADD the crushed tomatoes.
Put the 3 cans of tomato paste into one of the empty tomato cans and mix in the water stirring to incorporate.
ADD tomato paste mixture to the tomatoes in the pot.
ADD herbs and seasoning, bring to a boil.
Lower heat and simmer for 1-1&1/2 hours, half covered, until reduced by 1 inch.
Taste by dipping a piece of bread into the sauce. (no double dipping)
Reseason if necessary.Cool.
Use a hand blender or food processor to remove any chunks of tomato.

This rich tomato sauce can be used plain or you can add meatballs, sausage or gravy meat which you will brown then add the tomato sauce to the browned meat. The tomatoes will pick up all those cracklings from the meat leaving the bottom of the pan clean.

If adding wine, add to the browned meat, cook off alcohol - then add the sauce.
Pour extra into sealable freezer containers, label and freeze for whenever you want to make Chicken Parm, Lasagne, or any special dish where the sauce takes the longest to make.

Basic Quick Brown Gravy

2007-11-14T19:08:00.001-05:00

When you make Roast Beef, Roast Pork, Turkey, Chicken with Mashed Potatoes and Homemade Gravy.....You immediately go to the store and buy that packet with all those words you can't understand on the ingredients section - and the salt content can turn a cucumber into a pickle.

Let me share this simple homemade gravy recipe.

3 tablespoons of butter
3 tablespoons of all purpose flour
1-1/2 cups of broth (from beef, turkey, chicken roast or as shortcut you can used a good quality store-bought beef broth or chicken broth.)
1/2 teaspoon of Thyme,crushed with your fingers
1 sprig of parsley, chopped fine
salt and pepper to taste

HEAT broth in a small pot.

MELT butter in a heavy medium saucepan over low heat.
Add flour and blend with a wire whisk, stirring for about a minute.(this is a Roux)

Stir heated broth into the Roux and continue stirring on medium heat until sauce thickens and bubbles. (lower heat if necessary)

Add herbs, reduce heat and simmer for another five minutes.

Add salt and pepper and correct seasoning.

If there are any lumps, don't worry, just strain the gravy and it will be smooth.

Variation - to make a delicious Mushroom Gravy that's great on steak (beef broth base) or chicken (chicken broth base) etc
slice 1 cup of mushrooms and saute in 3-4 tablespoons of butter on low heat, just until soft.
Combine with 1-1/2 cups of Brown Gravy above and 1/4 cup of Madeira Wine or Sherry Wine. Simmer for 5 minutes.

Leftover gravy can be frozen in an airtight container.

Three Layer Mud Pie

2007-11-14T06:57:00.001-05:00

1 Oreo pie crust, 9 inch
6 squares Semi-Sweet Baking Chocolate, melted
1 (14oz can) sweetened condensed milk
1 cup chopped pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) chocolate pudding
2 cup of whipped cream, (1 pint)
(shortcut - you can substitute Cool Whip)

PREPARE Oreo pie crust:

1 1/3 cups chocolate Oreo cookies (from about 14 cookies)crushed
(You can do this by placing cookies in a plastic bag and crush them with a meat mallet or you can put them in food processor and process until crushed.)
5 tablespoons unsalted butter, melted
1/4 cup sugar

MIX the cookies and sugar. Blend in the butter. Press into 9 inch pie plate.

PREPARE Filling:

MELT chocolate in microwave as directed on its package.

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

Add milk to pudding mix and cook as directed on package. Cover with plastic wrap and let cool.

Stir pudding and spoon 1-1/2 cups over the pecans. Add half of the whipped cream to remaining cooled pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped cream.

REFRIGERATE 3 hours. This can be made ahead and stored in refrigerator.

Tip: if you sprinkle a teaspoon of unflavored gelatin over the cream, it will hold it's stiffness longer.

Two Meals From One

2007-11-08T18:53:00.003-05:00

Chicken breasts are always on special and now that grilling season is over, I'd like to share my take on this special and turn these breasts into something different. Chicken Soup does not have to include the whole chicken. Here this short cut creates a rich broth that will satisfy and warm you.

For a more filling soup, you can add tiny meatballs by taking one of those hamburgers out of the freezer and breaking it up into little balls. This also adds a beefy flavor to the broth. Cook a little baby ravioli or tortellini separately for a complete meal.

To go with the Quasadillas, tortilla chips would be a nice addition to the soup.
Both recipes can be made ahead and refrigerated until dinner time. Just reheat the soup to a simmer and cook the prepared Quasadillas.

Easy Day Chicken Soup

1 lg can of College Inn Chicken Broth (8 cups)
1 lb of boneless chicken breasts, about 3 or 4
1 medium onion, chopped
2 stalks of celery, sliced on an angle
1 medium carrot, peeled & sliced
Optional 2 cups of greens (escarole, Chinese cabbage, bok choy, spinach)

Heat the broth in a large pot.
Wash the chicken breasts, remove excess fat and add to the broth with the onion, celery and carrot.
Bring to a simmer, cover pot and cook for 25 minutes until chicken is done.
Remove the chicken and place on a plate to cool.
Cut one of the smaller breasts into a dice and add back to the soup.
Add the greens, cook until they are soft for another 15-20 minutes on simmer.

Chicken Quasadillas

12 Tortillas (any kind)
2 cups cooked chicken from the soup, sliced
3 ounces of cream cheese
1 cup of sour cream
8 ounces of Cheddar cheese, grated
1 tablespoon of chili powder
1 teaspoon of paprika
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 medium red onion chopped (or any kind you have)

Prepare the chicken and place in a bowl.
Put chili powder, paprika, garlic powder, salt and pepper in a tiny bowl and mix to blend.
Sprinkle over the chicken tossing to coat.
Whisk the sour cream and cream cheese together until creamy smooth.
Add to the chicken and toss again.

Line the tortillas on a cookie sheet and place about 1/4 cup+ of the mixture on each tortilla shell. Do not overfill.
Place about 1-2 tablespoons of grated Cheddar over the chicken/cheese mix.
Top with a tablespoon of chopped onion.
Fold over each tortilla, flatten a little pressing the edges together.
Put a little oil (or Pam) in a non-stick pan, heat pan to medium heat.
Place a Quasadillas (or as many can fit without touching) in the hot pan, pressing down with a spatula to seal and brown.
Turn over and brown the other side.
You can keep these warm in a 190 degree oven while you finish the rest.

Garlic Bread Filled with Mozzarella and Prociutto

2007-11-04T12:13:00.001-05:00

1 large crusty Italian loaf of bread
2 cloves of garlic
3 tablespoons of Extra Virgin Olive Oil
1/2 lb of Mozzarella cheese, sliced thinly or grated
6 thin slices of Prociutto

Cut the bread in half.
Crush the garlic and mix with the olive oil.
Brush over the insides of both sides of the bread.
Carefully place the mozzarella cheese on the inside of the bottom slice of bread.
Top the cheese with the thin slices of Prosciutto.
Put the second half of the bread on the top of the Prosciutto.

Wrap in aluminum foil and place in a preheated 375 degree oven for 15-20 minutes, until the mozzarella melts. Remove the foil and lightly toast the bread under the broiler. Slice the bread on an angle into 2 inch wedges.

Serve with the Minestrone.

Mom's Minestrone

2007-11-04T11:32:00.003-05:00

1 lb Dried Cranberry Beans
5 quarts of water
1 lb of fresh green beans, broken in half
6 oz salt pork (substitute bacon or sausage)
2 cups of potatoes, peeled and diced
3 tablespoons of Extra Virgin Olive Oil
2 cups of onions, diced
2 cups (1lb can) of peeled plum tomatoes, chopped
3 medium cloves of garlic, mashed
1/2 teaspoon of freshly ground pepper
1 teaspoon of salt
1 medium carrot, scraped and diced
1 stalk of celery, minced
1 pork hock or ham bone

Soak the dried Cranberry beans in water to cover overnight. Drain and discard the water.

Put olive oil in a large pot. Add the salt pork, bacon or sausage and brown slightly to bring out the flavors.

Add the prepared beans and pork hock or ham bone to 5 quarts of water and bring to a boil. Lower to a simmer and cook for 1 hour.

Remove the pork hock or ham bone, scrape off the meat with a fork and return to the pot. Lower the heat to a simmer and add all the other ingredients. Cook slowly for 1 hour.

Serve with grated Parmesan cheese on the side.

Any leftovers can be put into freezer safe containers, cooled and frozen up to 2 months.

I Love To Cook

2007-11-04T08:30:00.001-05:00

I had my first cookbook when I was just fifteen years old. I wanted to know how to make food the proper way by following a recipe. As a child I did not have too much time to use my cookbook but when I was married I soon realized there is no proper way to make food. Cookbooks are simply a reference, a tool, a starting point where you begin and the rest is based on each person's individual taste.

Thanks to all those great cooks who put their personally created recipes within a book for all to use, anyone can cook and make a recipe their own by changing a thing or two. Cooking is a very personal thing. It's like painting a picture, there is a pallette and the colors are the choice of the artist to use as he wishes, according to his taste in colors.

These are my recipes created from my Italian heritage, my love of cookbooks and new recipes from my years of experimenting in my kitchen. Whole food ingredients and occasionally a few things from cans or prepared foods are used in the recipes shown here. My belief is having a varied, healthy diet, using real butter, real cream, eggs, lots of green vegetables, and protein from meat, fish, poultry, beans and cheese.

My mother was a great Italian cook and she was my inspiration. She didn't use a cookbook. Her simple food - Tuna Salad Sandwiches, Escarole and Beans, Pizza, Homemade Pasta, Meat and Potato Roasts, Baked Chicken with Mushrooms, Frittata, Homemade Bread, Sunday Tomato Sauce...Mmmmm, I can still smell the aromas from her tiny kitchen. I hope you enjoy these recipes as much my family and friends do.