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.