Low Country Lemonade Recipe

Found a new way to serve up some adult lemonade this summer from Denise at   Pink Post Card. I bought some lemons yesterday and this recipe sounds delicious.

Low Country Lemonade

EASY HOMEMADE BAKED PITA CHIPS

Easy Homemade Baked Pita Chips
Ingredients:
3 large pita bread loaves
1/2 cup olive oil
kosher salt
Preparation:
Preheat oven to 375 degrees.
Brush pita bread with olive oil and sprinkle with kosher salt.
Cut each loaf into eight triangles.
Bake in oven for 8-10 minutes. Remove from oven and serve.

WHITE BEAN SALAD RECIPE

White Bean Salad Recipe

Ingredients:
1 14.5-ounce can white beans, drained but not rinsed
2 Tbsp red onion, finely chopped
A squeeze of lemon juice
2 teaspoons wine red vinegar
1 Tbsp extra virgin olive oil
1/2 teaspoon of herbs de provence seasoning
Salt and pepper to taste


Directions:
After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients.
Add all ingredients into a bowl and stir mixture. Chill for an hour so the flavors meld together.
Serves 4.

HOMEMADE HERBS DE PROVENCE SEASONING

Homemade Herbs de Provence Seasoning

Ingredients:
4 tablespoons dried thyme
4 tablespoons dried basil
4 tablespoons dried rosemary, crushed
4 tablespoons dried tarragon
4 tablespoons dried savory
4 teaspoons dried marjoram
4 teaspoons dried oregano
4 teaspoons dried cooking lavender
4 bay leaves, crushed

Directions:
Mix together, and store in an airtight container.

JAMAICAN BANANA BREAD

Jamaican Banana Bread

I found a wonderful new way for me to make banana bread using rum thanks to North Dakota Kitchen.

Please visit North Dakota Kitchen for the recipe.

FROZEN LIME CREME PIE

Frozen Lime Cream Pie

The other day I was watching The Nate Berkus Show and his guest was Katie Lee. She made an awesome looking Lemon Creme Pie. I got the recipe and adapted it to lime juice instead of lemon only because I had limes in the house and used real eggs. It is so easy to make and delicious. For a party you could make small tart size pies.

Ingredients:
For the crust:
2 cups finely crushed graham crackers crumbs
1/3-cup sugar
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted

For the filling:
One 14  ounce can sweetened condensed milk
4 extra large egg yolks
1/3 cup sugar
2 tablespoons grated lime zest
¾ cup fresh lime juice

Whipped cream , optional


Directions
For the Crust:
Preheat the oven to 350°F
In a medium bowl, combine the graham crackers crumbs, sugar, and salt. Stir in the butter. Transfer to a 9-inch pie pan. Evenly press across the bottom and up sides to make a crust. Bake 12 minutes. Let it cool completely.
For the Filling:
In a large bowl, combine the condensed milk, egg yolk, sugar, lemon zest, and juice. Whisk until all the ingredients are completely blended. Pour the filling in to cooled crust. Freeze for at least 2 hours.

Top with whipped cream..

Serves 8

CREAMED SPINACH WITH VIDALIA ONION

Creamed Spinach with Vidalia Onion

Ingredients:
2 (10 ounce) packages frozen chopped spinach, thawed
1 small Vidalia onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1 1/4 teaspoons Seasoned Salt
1/2 teaspoon fresh ground black pepper
2 cups milk

Directions:
Drain spinach well and squeeze out excess moisture with hands; chop finely and set aside.
Sauté onion and garlic in olive oil till golden brown on medium heat.
Add flour, seasoned salt and pepper.
Blend thoroughly. Lower temp to simmer.
Slowly add milk, stirring constantly until thickened.
Add spinach; heat thoroughly.

ITALIAN CHICK PEA SALAD

Italian Chick Pea Salad
Ingredients:
1  15.5 oz can chick peas, drained and rinsed
1/2 cup roasted red peppers, chopped
1 small red or sweet onion, finely chopped
1 tbl balsamic vinegar
3 tbs olive oil
1/4 tsp garlic powder
1/4 tsp dried oregano
salt & pepper
Directions:
Toss all together and chill. I like to have the flavors meld together for at least a half hour and serve.
Serves 6

PENNE CHICKEN AND RADICCHIO

Penne Chicken and Radicchio

This is a quick and easy meal to prepare. Just pickup a pre- cooked chicken from from grocery store deli. This is so delicious.

Ingredients:
1 pound whole-wheat penne pasta
1 head radicchio, torn into 1-inch pieces
1/2 cup freshly grated Parmesan cheese, divided
2 teaspoons extra-virgin olive oil
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded
1/4 cups balsamic vinegar
Freshly ground pepper, to taste
1/4 cups chopped walnuts

Directions:
Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions.
Drain the pasta, reserving 1/4 cup of the cooking liquid. Place radicchio and the reserved liquid in the pot and cook over medium heat, stirring constantly, until wilted, 2 to 3 minutes. Stir in the pasta, 2 tablespoons Parmesan, oil, chicken, vinegar and pepper and continue cooking until the cheese starts to melt, 1 to 2 minutes. Serve the pasta garnished with walnuts and the remaining cheese.
Serves: 6

ITALIAN MACARONI SALAD

Italian Macaroni Salad
Ingredients:
1 1/2 lb box of elbow macaroni
2 tsp dijon mustard
1 1/2 cups Mayonnaise
1/2 bunch of green onions, chopped
1/2 ea. red, orange, green and yellow peppers, finely chopped
1/2 tsp salt
celery salt

Directions:
Cook Macaroni in salted water. Drain noodles.
While noodles are still hot, mix in mustard and mayonnaise in large bowl.
Mixture should be wet, but not creamy. Stir in Onions and peppers and salt. Mix well.
Coat top of salad with a Sprinkle  celery salt on top of mixture and stir in.
Cover and refrigerate a few hours to allow onion and pepper flavors to meld together.
Serve cold.

CAJUN CHICKEN BRASSICA

Cajun Chicken Brassica

Ingredients:
Seasoning Mix:
1 1/2 teaspoons paprika
1 1/2 teaspoons basil dried
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon oregano dried
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
3/8 teaspoon thyme dried
1/4 teaspoon black pepper
1/4 teaspoon coriander ground


1 1/2 pounds chicken thighs without skin
1 pint onions in all
1 cup green bell pepper , in all
1 cup mushrooms , in all
1 1/2 cups collard greens , in all
1 1/2 bay bay leaves
1 1/4 cups chicken broth in all
2 tablespoons flour, all-purpose
1 can tomatoes, canned diced
1 1/2 cups rice cooked

Directions:
Combine the seasoning mix ingredients in a small bowl.

Preheat a heavy 5-quart pot over high heat to 350°, about 4 minutes.

Sprinkle all surfaces of the chicken evenly with 5 teaspoons of the seasoning mix and rub it in well.

Place the chicken in the pot and cook, turning twice, until well browned on all sides, about 10 minutes in all.

You may have to cook the chicken in batches.

When the chicken is brown, remove it from the pot and set it aside.


To the pot add 2 cups of the onions, 1 cup of the bell peppers, 1 cup of the mushrooms, 1 cup of the greens, the bay leaves, and the remaining seasoning mix.

Cook, scraping the bottom of the pot frequently, until the vegetables begin to stick, turn brown, and seem in danger of burning, about 5 minutes.

Add 1/2 cup of the stock, scrap the bottom of the pot clear, and cook, scraping occasionally, until the stock is almost absorbed, about 6 minutes.

Blend in the flour and cook until it starts to brown, about 3 minutes.

Add the tomatoes with their liquid and the remaining ingredients and bring to a boil.

Add the chicken and any juices that have accumulated.

Reduce the heat to a fast simmer and cook, covered, until done, approximately 20 minutes.

Serve over rice.

4 servings

ITALIAN BAKED SPINACH CASSEROLE

Italian Baked Spinach Casserole


This a a very tasty side dish.

Ingredients:

Cooking spray
6 eggs
1 1/2 cups low-fat, part-skim ricotta cheese
1 tablespoon instant minced onion
2 teaspoons flour
1/2 teaspoon salt, optional
1/2 teaspoon dry mustard
1 package (10 oz.) frozen chopped spinach, cooked, drained and pressed
Parsley, optional

Directions:

Evenly coat 1 1/2 quart casserole or baking dish with cooking spray.  Set aside.

In medium bowl, beat together eggs, cheese, onion, flour, salt, if desired, and mustard until well blended.Stir in spinach. Pour into prepared dish.

Bake in preheated 350° F oven until knife inserted near center comes out clean, about 30 to 35 minutes.

Garnish with parsley, if desired.


4 to 6 servings

STEAK PIZZAIOLA

STEAK PIZZAIOLA  

Ingredients:
1 (3 lb.) Delmonico steak
2 cloves garlic (whole)
1 can tomato paste
Dash of oregano
1 tsp. salt
1/4 c. fresh parsley
3 leaves fresh basil
1/4 c. oil
1 can Italian tomatoes (whole) with liquid
Dash white pepper
1 tsp. garlic powder
1/4 c. grated Parmesan cheese

Directions:
Over medium heat, pan fry steak and garlic clove in oil until browned. Add tomatoes, tomato paste, and spices. Simmer, covered for 20 minutes. While sauce is cooking, boil 1 pound of fine linguini. Serve steak with linguini and sauce on the side.

FETTUCINI ALFREDO

FETTUCINI ALFREDO

Ingredients:
6 tbsp. butter
1 1/2 c. whipping cream
3 to 4 c. fettucini noodles, cooked
1 c. grated Parmesan cheese
Salt & pepper
a hint of Nutmeg

Directions:

Melt butter until lightly browned. Add 1/2 cup of cream and boil rapidly until large shiny bubbles form. Stir occasionally. Reduce heat to medium and add noodles to the sauce. Pour remaining cream and cheese a little at a time. Add salt, pepper and nutmeg to taste. Serve immediately. Noodles should be kept moist but not too liquid.
Makes 4 to 6 servings.

DEANO'S SCALLOPS

Deano’s Scallops

Ingredients:

1 tablespoon Olive Oil

4-5 shallots, finely diced

6 cloves of garlic, finely minced

1 lb. large scallops

¼ cup of white wine

½ cup cream or substitute with half & half

5 green onions, sliced at an angle (If you don’t have any don’t worry, it’s more for color)

1 tablespoon fresh Italian parsley, finely chopped (Optional as a garnish)

Directions:

Turn on heat to medium high. Add olive oil to pan. Sauté shallots and garlic for 2 minutes.  Add scallops, cook on one side for 40 seconds and then flip and cook another 40 seconds. (This is seconds, not minutes, you don’t want to overcook the scallops, otherwise they become tough.) Remove scallops from pan. Put them in small bowl since you will be returning them to the pan in a few minutes. Turn heat up to high and add white wine to pan. Reduce liquid for one minute. Lower heat to medium and add cream. Let this reduce down until it is thick & saucy. Add scallops back to pan, add green onions and gently toss in sauce for about 2 minutes.  Place scallops on plate and serve.

Serves about 4 people.

DAD'S SHRIMP SCAMPI IN WINE

Dad's Shrimp Scampi In Wine
Ingredients:
1 lb large fresh shrimp, shelled and cleaned with tails left on
1/2 pound butter
3 large clove garlic, thinly sliced
¼ cup parsley, finely chopped
Juice of 1 lemon
1 cup white wine
Salt and pepper
Directions:
Melt butter, add garlic and parsley and brown lightly.
Blend in lemon juice, wine, salt and pepper to taste.
Add shrimp and sauté quickly, stirring until tender 5 minutes.
Serve sauce over shrimps.

BAKED ITALIAN CLAMS OREGANO

Baked Italian Clams Oregano
Ingredients:
2  Cloves Garlic, minced
4 sprigs fresh parsley
1 tsp fresh oregano or dried oregano
½ c breadcrumbs
½ c butter, softened
Salt and pepper
2 cans Minced clams
Directions:
Chop garlic, parsley, and oregano together very fine. Add breadcrumbs, softened butter and salt and pepper to taste. Blend until very smooth. Spread 1 tablespoon of mixture over each half clam.
Spread rock salt in thick layer over the bottom of a baking dish. Set clams on this bed of salt and bake uncovered in 475 degree oven about 10 minutes or until the edges of the clams begin to curl. Do not over bake.

Home Made Italian Marinara Sauce

Home Made Italian Marinara Sauce

Ingredients:

3 cloves garlic, finely chopped

2 tsp fresh basil, finely chopped

2 tbl fresh parsley, finely chopped

4 tbl olive oil

6 ripe tomatoes, peeled, seeded and finely chopped or 1 # 2 ½ can solid pack tomatoes, diced

Salt and pepper

Directions:

Saute garlic, basil, and parsley in oil until golden brown. Add tomatoes and cook slowly, stirring occasionally until thick. Add a little water or hot broth as needed. Season to taste with salt and pepper.

BAKED LASAGNE

BAKED LASAGNE

Ingredients:
1 lb lasagna
1 lb ricotta
1 pint milk
2 eggs, lightly beaten
1 tbl parsley, finely chopped
Salt
¼ tsp cinnamon
½ lb mozzarella cheese
Oil
1 lb ground beef
3 c tomato sauce
Grated parmesan cheese

Directions:

Cook lasagna in large quantity of rapidly boiling salted water to al dente stage. Drain and set aside, handling strips carefully to keep them whole.
Cream ricotta with milk (if ricotta is very liquid, less milk should be used.) Add beaten eggs, parsley, salt, and cinnamon. Dice mozzarella cheese into ½ in cubes, and add to ricotta mixture.

Sauté ground beef in oil until browned, and add 2-3 tablespoons of tomato sauce to it to moisten it.

Oil a rectangular baking dish and spoon some of the ricotta mixture over the bottom of dish. Star with a layer of lasagna, cover with ricotta mixture and ground meat. And sprinkle with grated cheese.
Continue with layers of lasagna and filling ending with lasagna strips.
Cover the baking dish with waxed paper cut to fit, oiled on the outside, and bake in 350 oven for 1 hour.
To serve, cut into individual portions and put a serving of tomato sauce, to the taste of the individual, over each portion. Fill a gravy boat with the remaining sauce, and pass as desired.

MANICOTTI WITH RICOTTA FILLING

MANICOTTI WITH RICOTTA FILLING
(crepe style)

This manicotti recipe was inspired by a dinner I had at Little Venice in Binghamton, NY. The manicottis are made with thin crepes not the traditional rolled out dough.

Ingredients:
3 med eggs
1 cup flour, sifted
1 ½ c milk
1 tbl oil
Dash of salt
1 lb creamy ricotta cheese
½ c parsley, finely chopped
1 egg, beaten
¼ c grated parmesan cheese
2 c prepared tomato sauce

Directions:

To make the batter, beat eggs, which should be at room temperature and add flour gradually. Add milk oil and salt, stirring with a fork to make a smooth batter, don’t overbeat..
Heat a large skillet or seasoned skillet thoroughly, add a little oil to pan if needed. Place a heaping tablespoon of batter on the pan and spread and shape it as you go. Working rapidly. It only takes a minute or 2 for the crepe to cook. The finished crepe is about 5 in. in diameter and on a large skillet several can be made at one time. The pancakes can be larger if you choose, but the small ones make an attractive dish.

When the bottom of the crepe is lightly browned and it can be lifted up easily with a spatula, it is cooked.
Do not turn it, but transfer it, being careful not to break it, to a flat dish. As you stack the crepes, the cooked side goes on the unbrowned side- but don’t worry, they won’t stick together. This part can be done several days in advance. You will get about 24-28 crepes from this amount of batter. Just refrigerate them, don’t freeze, covered with wax paper.

The filling should be prepared on the day you plan to serve the manicotti. In a mixing bowl, beat ricotta with a spoon, add parsley, salt, and parmesan cheese. Then add beaten egg and blend thoroughly.
To fill, place a generous tablespoon of filling in the middle of the crepe on the uncooked side. Roll it up like a jelly roll, and place in the baking dish, seam side down. (Spoon a thin layer of tomato sauce over the bottom of the baking dish first). This can be done in the morning and the manicotti refrigerated until you are ready to put them in the oven. Then cover them with a light layer of sauce and bake preheated 350 oven until bubbling hot about 20 minutes. Serve with rest of sauce, which should be very hot.

Minestrone Soup

Minestrone Soup
Ingredients:
1 small head cabbage, curly variety preferred
¼ lb spinach
¼ lb Swiss chard
2 beets with leaves
2 stalks celery
1 carrot
1 large potato
1 zucchini
1 onion
1 c fresh or frozen peas
8 c beef broth
1/8 lb prosciutto, finely chopped
1 clove garlic, finely chopped
2 tbl parsley, finely chopped
Oil
1/3 c uncooked rice
Salt and pepper grated parmesan cheese

Directions:
Wash vegetables thoroughly and drain. Shred into ½ inch pieces the cabbage,  spinach, chard and beet leaves. Dice into ½ in pieces the celery, carrot, potato, zucchini, onion, and beets. Bring to a boil, turn heat down to medium, and add the shredded and diced vegetables and the peas.
Sauté prosciutto, garlic, and parsley in oil in a saucepan. Add with rice to the cooking vegetables. Season to taste with salt and pepper. Cook over medium heat for 30 minutes until rice and vegetables are tender. Serve with grated cheese and crusty pieces of Italian bread.

Italian Wedding Soup

Italian Wedding Soup
Ingredients:
1 ½ qts strained rich chicken broth
½ lb ground beef
 ½ lb ground veal or pork
1 egg
½ c breadcrumbs
1 tsp salt
½ tsp black pepper
1 ½ tbl parsley, finely chopped
½ c broth
Lard
1 c pastina

Directions:
Blend thoroughly the meat, egg, breadcrumbs, salt, pepper, parsley, and ¼ c broth. Shape into marble size balls with your hands. Brown in lard and then drain on an absorbent towel.

Bring broth to a boil, add pastina and cook until pastina is tender. Drop in the meatballs and cook for 10 minutes until thoroughly heated.

Homemade noodle dough may be substituted for the pastina. Blend until smooth, 2 eggs with 2 cups flour and 1 tbl water. Roll dough into pencil size strips and cut into pea size pieces. Deep fry pieces in lard. Drain thoroughly and drop into hot chicken broth with the meatballs. Cook slowly for 20 minutes before serving.
Serves 4 -6

ITALIAN PIGS IN BLANKET

 Ingredients:

1 med. head cabbage

1 lb. Ground beef

2 eggs

Bread crumbs

2 cloves garlic, minced

1/2 lb. sliced onion

1 lg. can tomatoes

 Directions:

Parboil cabbage. Mix hamburger, salt, pepper, eggs, bread crumbs, and garlic. Grated cheese may be added if desired. Take 1 leaf of cabbage at a time and wrap the hamburger mixture in it. Wrap one slice of bacon around cabbage and secure it with a toothpick.

Arrange in a roasting pan. Pour tomatoes over it and bake in a moderate oven 1  1/2 hours or until cooked well.

Helpful Hint Of The Day

"Brush the bottom crust of pie with white of egg before putting in the fruit, to prevent the juices being absorbed and the crust soggy."
Originally Published:
Ann Arbor Cookbook, 1904

Chicken Stuffed with Onions & Mozzarella

Chicken Stuffed with Onions & Mozzarella

Ingredients:
 
4 teaspoons extra-virgin olive oil , divided
 
1 1/2 cups thinly sliced red onion
 
2 teaspoons minced fresh rosemary , divided
 
1/8 teaspoon salt
 
Freshly ground pepper to taste
 
2/3 cup shredded maozzarella cheese
 
4 boneless, skinless chicken breasts
 
1/2 cup white wine
 
1 cup reduced-sodium chicken broth
 
4 teaspoons all-purpose flour


Directions:
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in cheese.

Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.


4 servings

Helpful Hints- How To Test For Fresh Eggs

One way to test the freshness of eggs is to put them into a bucket of cold water. The fresh ones will sink immediately. Beware of those that float.

Kitchen Weights and Measures

Two cupfuls equal a pint.
Four cupfuls equal a quart.
One teaspoonful salt to one quart soup.
One teaspoon salt to two quarts flour.
One pint milk or water equals a pound.
One-half cupful of yeast to one pint of liquid.
Two cupfuls of solid butter equal one pound.
One teaspoon extract to one loaf of plain cake.
Sixteen tablespoonfuls liquid equal one cupful.
One teaspoon of soda to one cupful of molasses.
One teaspoon of soda to one pint of sour milk.
Two cupfuls of granulated sugar equal one pound.
Four cupfuls of flour equal one quart, or pound.
Twelve tablespoonfuls dry material equal one cupful.
One dozèn eggs should weigh one and one-half pounds.
Three teaspoons of baking powder to one quart of flour.
Two even téaspoons of liquid equal one even tablespoonful.
One scant cupful of liquid to two full cupfuls of flour for bread.
Two and one-half cupfuls of powdered sugar equal one pound.
Three even teaspoons dry material equal one even tablespoonfuls.


Originally Published: Ann Arbor Cookbook, 1904

How To Preserve a Husband

Be careful in your selection, do not choose too young, and take only such varieties as have been reared in a good moral atmosphere. When once decided upon and selected, let that part remain forever settled, and give your entire thought to preparation for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them into hot water. Even poor varieties may be made sweet, tender, and good by garnishing them with patience, well sweetened with smiles, and flavored with kisses, to taste; then wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus prepared they will keep for years.

Originally Published: Jubilee Cook Book, 1887

Jemima's Sweet Potato Casserole

Jemima's Sweet Potato Pie

Ingredients:
4 medium sweet potatoes, cooked, peeled, & mashed
1/4 cup flour
1 can evaporated milk
2 eggs
1/2 cup white sugar
1/4 cup brown sugar
1 tablespoon lemon juice
1 tablespoon allspice
1 stick of butter
1 pie shell
Directions:
Preheat oven to 300 degrees. Combine all ingredients and stir. Pour into pie shell and bake 1 hour.

Happy Easter!

The "Hubby's" Homemade Pizza

The "Hubby's" Pizza Dough


This basic pizza dough recipe is inspired from The California Pizza Kitchen Cookbook.

Ingredients:
1 tsp. yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees fairenhight)
1 1/2 cups all purpose flour
2 tsp. sugar
1 tsp. salt
1 tablespoon extra virgin olive oil plus 1 tsp for coating


Directions:
To Make The Dough:

Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures above 120 degrees fairinheight and above will kill the yeast, and your dough will not rise.

The next step can be 3 different ways depending on what appliances you have in the kitchen.

If you have an upright electric mixer (this is what the hubby uses).....

Use the mixing paddle attatchment beacause the batch size is too small for the dough hook to work.

Combine all other ingredients (except the additional teaspoon of olive oil) and combine them with the disolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this will kill some of the yeast).
Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix dough. Mix for 2-3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too fast.


Next lightly oil the dough ball and the interior of a 1 qt. glass bowl. Place the dough ball in the glass bowl. and seal the bowl with plastic wrap; seal air tight. Set aside at room tempwerature (70-80 degrees fairinhight) to rise until it doubles in size, about 1 1/2 - 2 hours.

After the dough has risen you can use it now or save it for later.

If you are going to save for later then punch down the bowl with your fist, reform a nice round ball and return it to the same bowl; cover again with plastic food wrap. Place the bowl in the refrigerator overnight, covered airtight.



Toppings vary depending what we have in the refrigerator. Mostly the "Hubby" uses a combo of pepperoni slices and salami.

Leftover Italian Sausage and Pepperoni Pizza

Ma’s Pepper Steak

Ma’s Pepper Steak
Ingredients:
1 tablespoon vegetable oil
1 ½ pounds round steak
Salt & pepper to taste
1 chopped onion
1 to 2 cups beef broth
3 tablespoons soy sauce
2 green peppers, cut into small strips
2  tablespoons cornstarch
1 tablespoon water

Directions:
Cut your meat into long strips and stir fry quickly in skillet with vegetable oil.  Remove meat and place on small dish. Sauté onion till brown.
Add beef broth, meat, and soy sauce to skillet and cook on low for 2 hours till meat becomes tender.
Add green peppers the last half hour so they are crisp and not soggy.
Add cornstarch and water mixture.
Serve over rice.

Eggplant Parmesan

Eggplant Parmesan

Ingredients:
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce
1 1/2 cups shredded mozzarella


Directions:
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Smothered Green Beans Italiano

Smothered Green Beans Italiano
Ingredients:
1/3 cup olive oil
1/3 cup butter
6 cloves garlic, crushed
½ cup chopped onion
1/3 cup fresh parsley
2 cans (28 oz each) tomatoes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon oregano
1 teaspoon basil
4 bay leaves
4 tablespoons tomato paste
27 ounces of fresh or frozen green beans

Directions:
Heat oil and butter in saucepan.
Sauté garlic, onion, and parsley till light brown. Do not burn.
Stir in tomatoes, salt, pepper, basil, and bay leaves.
Heat to a boil. Reduce heat and simmer 50 minutes stirring when needed. Remove bay leaves. Add tomato paste, cook 5 more minutes.
Cook and drain green beans and pour sauce over them. Serve immediately.

The "Hubby's" Sauteed Peppers and Onions

The "Hubby's" Sautéed Peppers and Onions
Initially I found a recipe for sautéed peppers and onions. I made them with some grilled Italian sausages. Some recipes call for red wine vinegar but I switched it with Balsamic vinegar.

This recipe goes well with not only Italian sausages but chicken and steak. My Mother in Law uses the leftovers for a mid morning breakfast with eggs or for lunch as a pepper sandwich.

This is super easy to make and is absolutely delicious.

I especially love using the mini sweet peppers, but any kind would work.

Ingredients:
1 pound of sweet peppers
2 Yellow Onion
1 Clove of Garlic, minced
Extra Virgin Olive Oil
Balsalmic Vinegar
Salt
Pepper

Directions:
Slice the peppers long,  1/4"wide and slices onions in half then into about a  1/4" - 1/2" slices. Chop your garlic.
Place a medium skillet on medium heat with a light coating of olive oil.
Add the sliced onions, peppers, and garlic into the skillet and let them cook for about 10 minutes,stirring occasionally. Turn the heat down after 10 minutes to low. Continue to cook on low, stirring frequently. When the the onions and peppers are soft add 2 caps of Balsamic Vinegar into the skillet.Stir. Add a pinch of sea salt and fresh ground pepper.


Mangia!

A Happy Mate Recipe

A Happy Mate Recipe

Serves 2
First use care in selection. Get one that is not too young, but tender and healthy. If you choose one recklessly it may not keep. Don’t put in hot water, this makes them turn sour. Sweeten with smiles and spice with patience. All varieties will respond. To insure a wonderful consistency, stir gently, never beat and don’t leave unattended for long periods of time. To add a delicious flavor, sprinkle generously with praise and appreciation. The poorest specimen may be improved if you follow these instructions and will keep for an unlimited number of years in any climate.

-Tried and Tested True(source) “Holiday Songbook and Recipes Guide” A Press & Sun –Bulletin Advertising Feature

Chicken Cacciatore

Chicken Cacciatore
Ingredients:
1 tablespoon extra virgin olive oil
4 (about 1 pound) boneless, skinless chicken breast halves, cut into 1-inch pieces
1 large green bell pepper, cut into thin strips
1 (15-ounce) jar of Marinara Sauce
1/2 cup water
2 cups hot cooked garlic mashed potatoes

Directions:
Heat oil in large nonstick skillet over medium-high heat. Add chicken and bell pepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add sauce and water to skillet; bring to a boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Pour over mashed potatoes.

Makes 4 servings.

Italian Spinach & Mushroom Salad

Italian Spinach & Mushroom Salad
Ingredients:
1 (10-ounce) package fresh spinach leaves, rinsed and patted dry
1 (8-ounce) package sliced mushrooms
1 (19-ounce) can chick peas or garbanzos, rinsed and drained
1/3 cup real bacon bits
Seasoned croutons
1/2 cup Italian dressing

Directions:
In large salad bowl, combine all ingredients except dressing. Drizzle with Italian dressing; toss gently. Serve on chilled plates.


Makes 4 servings

Simmered Tuscan Chicken

Simmered Tuscan Chicken
Ingredients:
1 lb boneless chicken breasts cut into 1” cubes
2 cloves of garlic, minced
2 tbl olive oil
4 med potatoes cut into cubes (about 4 cups)
1 med red bell pepper, diced
1 – 27 oz jar of sauce
1 lb cut green beans
1 tsp dried basil
Salt & pepper to taste

Directions:
In a skillet sauté chicken and garlic in olive oil until chicken is lightly browned. Add potatoes and peppers; continue to cook about 5 minutes stirring occasionally. Add sauce, basil, green beans, salt, pepper- Bring to a boil. Reduce heat to med, cover and simmer for 35 min or until chicken is cooked thoroughly, and potatoes are tender. Stir occasionally. Cook for about 40 minutes.
Serves 6.

This freezes well.

Tilapia Scaloppine

Tilapia Scaloppine

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 pound tilapia fillets
salt and ground black pepper to taste
1/2 cup sliced fresh button mushrooms
2 tablespoons drained capers
1/2 cup white wine
1 lemon, juiced

Directions:
Heat olive oil with butter in a skillet over medium heat. Stir in the garlic. Place fish fillets in the skillet; sprinkle the fish with salt and pepper, and cook for 90 seconds. Turn the fish; season with salt and pepper, and cook an additional 90 seconds.
Add the mushrooms, capers, and wine. Cover, reduce heat, and simmer until the fish flakes easily with a fork and the wine is reduced by half, 6 to 7 minutes. Remove the cover, pour in lemon juice, and cook for one minute.

Serves 4

Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (Pasta and Beans)
Ingredients:
1 carrot, diced
1 small onion, diced
1 celery root, diced
chopped parsley
2 Tbs butter
2 Tbs olive oil
salt
1 7 oz can of tomatoes, diced
1 -10 oz can of cannelini beans, drained
7 oz of small shaped pasta
Grated parmesan cheese

Preparation:
In a large pot saute onion, carrot, celery, parsley, butter and 2 Tbs oil.
Add tomatoes, beans, water, salt and bring to boil. Reduce the heat, and simmer, covered, until the beans are tender.
Transfer about 2 cups beans and their liquid to a food processor and process to a thick puree. Stir the puree back into the beans.
Add pasta, cook, stirring constantly, until the pasta is tender.
Serve with parmesan cheese.

Decadent Fettuccine Alfredo

Decadent Fettuccine Alfredo

This recipe is from Chef Luigi Doleatto of Stefano's Resturant. I found this recipe years ago and it became this gal's go to comfort food.

Fettuccine Alfredo
Serves 6

Ingredients:
1 pint heavy whipping creme
1 c. Parmesan cheese, grated fine
1/4 tsp. ground nutmeg
1/4 tsp. ground white pepper
1/4 tsp. salt
1/2 c butter
2 tsp. minced parsley
4 tsp. brandy or cognac, optional
1 lb. fettuccine

Directions:
Mix together in a heavy saucepan the brandy, heavy cream,1/2 cup of the Parmesan cheese, nutmeg, salt, pepper, and butter and heat to boiling. Pay close attention and stir constantly so as not to scorch the sauce. Continue at a slow boil until sauce has thickened. Remove from heat. Cook fettuccine in boiling water until slightly firm, al dente. Drain pasta, then add sauce. Add the remaining Parmesan cheese and toss lightly. Serve immediately while still hot with parsley sprinkled on top.

RIGATONI RUSTICA

Rigatoni Rustica
This is a decadent meal. It tastes so good you keeping eating more than you should.

Ingredients:
12 oz. Rigatoni pasta
1 pound Sweet Italian Sausage
¼ cup red wine
2 Tablespoons Extra Virgin Olive Oil
3 ounces of Prosciutto, Cubed
2 cups onion, Chopped
1 Cup of red Wine
3 Cups Marinara Sauce
1 tablespoon Dried Italian Herbs
¼ tsp Salt
1/8 Teaspoon Black Pepper, freshly ground
½ Cup fresh Parsley, Chopped
Fresh Parmesan Cheese


Directions:
Bring a large pot of water to boil. Add salt to the water.

Put 1 cup of water in skillet. Add sausages to water and bring to a boil. Then simmer on low until water evaporates. Remove sausage to a plate to cool. Add a ¼ cup of red wine to skillet and deglaze, scraping any bits from the sausage. Pour the liquid into a small bowl or cup. Set aside.
Cut sausage on the diagonal. And put back on plate until called needed.

Heat the olive oil in a large skillet over medium high heat. Add onion and prosciutto, sauté for 3 to 4 minutes, stirring occasionally.
Add sausage to skillet and continue cooking until it is no longer pink, stirring occasionally.

Add wine; cook over med low heat until reduced by half, about 3 to 4 minutes.

Add Marinara sauce, salt, pepper, and Italian seasonings; stir until heated.

Cook Rigatoni according to package directions; drain and return to pot.

Add sausage mixture and parsley to hot Rigatoni; toss. Transfer to serving platter or bowl.

Banana Bread

Banana Bread

I have a small Banana Grove in my backyard. The above stalk are apple bananas. They are so sweeeet when ripe. And especially good in this Banana Bread recipe.

Banana Bread
Makes 1 loaf

Ingredients:
3 ripe bananas
2 eggs, well beaten
2 Tbsp. mellted butter
2 c. flour
1/2 to 3/4 c sugar
1 tsp. salt
1 tsp. baking soda
1/2 c. coarsely chopped pecans, optional

Directions:
Preheat oven to 350 degrees. Mash bananas well and mix with eggs and melted butter. Stir in flour, sugar, salt, and baking soda. Add nuts. Spoon into a greased 9x5 inch loaf pan. Bake in oven for one hour. Allow to sit rack for 15 minutes, then turn out onto rack and allow to cool.

Chicken Lentil Soup

Ingredients:
2 cups cut up chicken
1 1/2 cups lentils
2 quarts water
1/4 cup olive oil
1 medium onion, peeled and chopped
2 ribs celery, sliced
1 28-ounce can plum tomatoes, with liquid
Salt and pepper to taste
1/2 cup acini di pepe or pastina
Freshly grated Pecorino Romano cheese
Place the lentils in a bowl, add water to cover, and soak overnight.

Directions:
Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1½ hours if the lentils were not presoaked.)

Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.

Jemima's Stuffed Peppers

Ingredients:
6 large peppers, any color, we prefer orange and or red.
1 pound ground beef
1 cup chopped onion
1/8 teaspoon garlic powder
1 cup cooked rice
1 cup tomato sauce
¾ cup shredded mozzarella cheese

Directions:
Cut a thin slice from stem end of pepper. Remove seed and membranes. Rinse. Cook peppers in boiling water for 5 minutes.
Sauté hamburger and onion in skillet. Stir in garlic powder, rice and tomato sauce. Stuff each pepper. Pour remaining tomato sauce over peppers.
Cover and bake in a 350 degree oven for 45 minutes.
uncover and cook 15 minutes longer. Sprinkle with cheese.

Cheese Tortellini with Walnut Pesto

Cheese Tortellini with Walnut Pesto






This is a an easy, inexpensive, and very tasty entree. I prefer to use from the freezer, Mama's Home Style Cheese Tortellini. I love their products. My husband is quite pleased with them considering they are frozen.

Ingredients:

1 cup walnuts

1 ½ cup lightly packed Italian flat leaf parsley, remove any thick stems

1 or 2 cloves of garlic

4 tablespoons of grated Parmesan cheese

½ cup of good extra virgin olive oil

¼ teaspoon of fresh ground pepper

1 pound fresh or frozen cheese tortellini

1 tablespoon of butter

½ cup reserved pasta water

Fresh shaved Parmesan cheese as a topping

Directions:

In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, and pepper to a coarse puree.

Bring a large pot of water to boil. Add salt to the water. Cook the tortellini according to the package. Drain the tortellini. Put back in the pot. Add the ½ cup of pasta water, the walnut pesto, and add the butter. Stir the ingredients. Add Parmesan cheese. Serve as a first course on salad dishes or in large bowls as a main course.

Welcome!

Welcome to my cooking blog. I'll be posting the latest recipes made in my kitchen, sharing recipes I find from magazines, old recipe books, and from friends & family.