Baked Haddock With Lime Butter Recipe

Tuesday, January 31, 2012
Here is a delicious lime butter haddock, baked to perfection with a little spice.

A Cajun yet tropical flavor sure to delight any fish lover! Here is one we make often.







21

Slow Cooker Italian Red Skinned Potatoes

Friday, January 27, 2012
If you're a fan of red-skinned potatoes this is the easiest slow cooker recipe for these delicious spuds.

Making these in a slow cooker frees up so much time in the kitchen especially if on those busy weeknight.

The coating is bursting with a crispy outside using Italian herb coating in flavor to make this side dish pair perfectly with any meal you're preparing.

We love using our homemade Seasoning salt that has the perfect blend of spices.

Of course, if you're not a fan of red-skinned potatoes just use white potatoes usually russets are the best.

Our combination has grated cheese plus herbs, and garlic to make very tasty and the best part is leftovers taste great the next day even for breakfast!

We also loved these as breakfast potatoes and if there are any leftovers, mom would repurpose them into scrambled eggs for a delicious Italian Potato Frittata.

Perfect for large parties, taking to picnics and so easy no-fuss potatoes to throw together quickly just scroll past all the tips and tricks to the end for a printable copy of this recipe.


slow cooker red potatoes italian style


10

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

Wednesday, January 25, 2012



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

Not only pretty but pretty tasty too!
A healthy lunch. For a whole meal you can add 4 oz of grilled salmon, blackened mahi mahi or grilled lemon chicken , goes very well with this salad.
Maybe you remember our Buffalo Chicken Salad click here
A real winner of choice here for us as well!

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

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

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

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

For other suggestion combinations:

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

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

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

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

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

16

Mock Brownie Tiramisu

Tuesday, January 24, 2012
This was a winning recipe featured on The Balancing Act and it was my Mock Brownie Tiramisu.


The recipe is a layered brownie with a delicious instant cheesecake creamy filling, hot fudge sauce, whipped cream and topped with fresh strawberries.


With just a few pantry ingredients you can make the easiest chocolate brownie recipe in no time or just use your favorite store-bought mix.


I was inspired to do the contest since I was a huge fan of baker's chocolate and have used it since that was all my mom used in the 1960s to bake with.


If you're a brownie fan you can also try my Layered Peanut Butter Brownies and my fabulous 2 Ingredient Nutella Brownies.


Scroll down to print off this easy winning dessert recipe.




this is a contest winning brownie tiramisu in a mason jar sponsored by Kraft and Bakers Chocolate



23

Baked Stuffed Figs

Friday, January 20, 2012
Delicious easy gourmet appetizer using figs and goat cheese! These are a sweet and savory treat served with either honey or balsamic vinegar warmed.

Just scroll to the bottom for our printable recipe and try these for your next party event and get-together.

If you're hosting a party these are the perfect addition to any appetizer and just bursting with gourmet flavors!

Scroll to the end and hit print for this easy recipe.


fresh figs with goat cheese and pecans


28

3 Assorted Microwave Mug Cakes

Thursday, January 19, 2012
Here are three delightful easy desserts made in the microwave called mug cakes.

We chose to make coffee cake, Amaretto chocolate cake, and vanilla cake and all 3 are terrific plain or dressed up with fruits, whipped cream, ice cream, or just a dusting of powdered sugar.

It’s not very often I use my microwave for anything other than heating up leftovers but these mug cakes are truly a delicious alternative when you're craving for something sweet.



Amaretto Chocolate Mug Cake


29

5 Minute Cajun Shrimp

Wednesday, January 18, 2012
Here is the perfect seafood lover's quickest lunch ever in 5 minutes you can have the quickest tastiest cajun flavored shrimp for topping your salad, plain rice, or even pasta.


We use a 1 pound bag of frozen shrimp sauteed with some olive oil, butter, fresh garlic, wine, and cajun seasoning, and everyone that has tried this dish raves about the delicious coating and flavors.


Our Cajun spice is a perfect homemade seasoning blend that accents a mild spicy flavor for this shrimp dish and compliments any fillings, toppings, or even an appetizer for so many meals.


The garlic wine butter makes a cajun sauce that takes only around 5 minutes and is super easy to make and clings to the shrimp for that perfect bite in flavors.


Of course, we have other substitutions for those with seafood allergies or prefer to use some chicken broth instead of wine no problem.


If you're a shrimp fan this will be a quick lunch or snack and it tastes great heated up the next day if you have leftovers.


We also like to serve this with Cajun Style Rice it's the perfect match in flavors!


Scroll down to get this printable recipe with super easy instructions.



cajun shrimp recipe in 5 minutes



27

Grandma's Conchiglie and Piselli Italian Zuppa Recipe

Saturday, January 14, 2012
This is Italian Style Peas and Baby Shell Pasta, growing up Grandma made this often, and we loved it.

Back in Rome, Italy where she grew up, she said this was referred to as "depression day food".A meal that fed a lot of family and friends cheaply and today it's to be a rare find on any menu but still cheap to make.

This meal continues to adorn our tables no matter what time period was in as long as I am alive.

I will always remember the aroma of that garlic sauteed in oil coming home from school.

Grandma lived with us, she made everything taste like it was a banquet feast.

Her simple economical and easy-to-make peas and pasta is a divine meal and no back seat to a fantastic one of her home-cooked meals.

Perfect to warm you up in those Central N.Y. chilly snow months, back in Utica, New York, her memory will live on in our kitchens.

Thanks, Grandma Victoria we love this one and miss your special love that went into every pot!

Although everything she made was awesome, made from scratch this is a favorite when you love pasta and peas, together it's music to our ears in flavor.




13

Sicilian Pasta alla Norma

Tuesday, January 10, 2012
It has been said that Pasta alla Norma comes from Catania, a city on the eastern coast of Sicily, and this dish is made with fried eggplant, pasta usually penne or rigatoni, and ricotta salata, and always with fresh basil simmered in a fresh marinara sauce.

There is much controversy on how to cut the eggplant in cubes or slices, fried or baked but everyone agrees that fresh basil should never be missed in this dish.

We have adapted the ingredients to what is available and since it's so hard to find ricotta salata which is a hard cheese and grated as opposed to the whole milk ricotta that can be easily eaten with a spoon and that's what we used in our dish.

We've also used zucchini with this dish and both are delicious used for this recipe.

This Sicilian Eggplant dish is one that is very flavorful if you're a fan of all the ingredients we are adding to this pasta dish today.

Freshly simmered marinara compliments this tasty dish and we add some shredded mozzarella on top and garnished with Pecorino Romano cheese and red pepper flakes.

As always, you can make this dish however you like, this is our version and we love it scroll down to the recipe card for directions!


pasta with eggplants and cheese


21

Pizza Potatoes in the Crockpot

Sunday, January 8, 2012
Pizza Potatoes in the Crockpot are perfect for any pizza and potato lover or a picky eater!

This dish is loaded with anything you would top your pizza with all done in a slow cooker.

Our family likes just tomato sauce, pepperoni, potatoes and mozzarella so that's how we make ours, but you can adapt yours to however your crew loves pizza!

Just grab the recipe at the end of this post for that info on how to make this in your crockpot and see just how delicious this meal or side dish is!




25

Julia Child's Beef Bourguignon

Friday, January 6, 2012
Julia Child's (Boeuf a la Bourguignonne) is a rich sauce beefy stew in red wine, with bacon, onions, and mushrooms.

This takes a little bit of time and more steps than many stews but is very delicious the meat is fork-tender, the vegetables burst with a robust flavor, and an amazing French meal.

I've always used a good burgundy wine however you can use a merlot of a cabernet as well.

Although I used London broil cubed, you don't have to worry about using expensive pricey meat for this dish, use whatever beef is on sale and stewing meat is perfect.

We love all kinds of stews and you may also like our Mississippi London Broil Pot Roast is one of our all-time favorites!

Julia Child is an amazing genius and I have all her cookbooks and love watching her cook on Youtube and streaming channels, I learn something and a new trick to make life easier in the kitchen every time I watch her.

You may also like to try Julia's Steak Diane recipe, it's super easy, or maybe another 1950s classic like her Coquilles Saint Jacques recipe.

Scroll down to our recipe card for this classic stew and one of our all-time favorites by Julia Child.




18

Italian Style Rice and White Beans Recipe

Tuesday, January 3, 2012
1 tablespoon olive oil
1/2 cup white wine
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
2 green bell peppers, chopped
3/4 cup uncooked rice
2 (16 ounce) cans  white kidney beans, undrained
1 (16 ounce) can whole peeled tomatoes, undrained
a few shakes of dried oregano, parsley, basil
 Few drops red pepper sauce (optional)
1 cup shredded mozzarella cheese
 Optional: leftover sausage, meatballs mashed, or cooked leftover chicken
Heat oven to 350 degrees .

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

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

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

14

Vegetable Soup

Monday, January 2, 2012
Vegetable Soup is the perfect choice for keeping up with a healthy diet and especially in summer for a lighter meal plus this is a weight watcher friendly meal.


This soup is bursting with fresh vegetables from the farmer's market, but of course, you can use canned if not available or in season


Seasoned with freshly chopped herbs and simple pantry ingredients, this is one of our favorite home-cooked meals to prepare because it's so versatile with simple suggestions and additions.


We like to use a medley of vegetables and if there are any leftovers from a previous weeknight meal, those can be repurposed in this marvelous soup so don't be afraid to adapt it.


Of course, there are some of you who prefer meat broth or some kind of meat but then it wouldn't be a true vegetable soup but it's your kitchen so we included some additions for meat lovers also.


If you want a hearty bowl you will need to add potatoes, mixed vegetables, corn, green beans, celery, carrots, and seasoned the broth to your taste even little red pepper flakes to turn up the heat.


Scroll down to our recipe card to print this off and save it!


homemade vegetable soup topped with grated cheese


Easy Suggestions


Vegetable Soup has become one of my most popular soup recipes it's a bowl of healthy comfort food and so much better than the canned stuff!


Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.


If you are feeling under the weather this will fix what ails you for sure plus it freezes well so keep it in the freezer to have on hand.


a cup of soup with vegetables all fresh



Additional Suggestions to Add to Your Vegetables Soup

  • stewed tomatoes
  • corn
  • peas 
  • fresh green beans 
  • cooked or canned black, red or white beans
  • fennel
  • diced zucchini
  • baby carrots
  • shredded cabbage or bokchoy
  • a frozen medley of vegetables or canned rinsed
  • cooked split peas
  • leftover hash brown potatoes
  • celery chopped
  • onions
  • fresh basil,parsely, thyme
  • for meat lovers: add cooked chicken, tiny meatballs, cubed beef or ham bone with meat
  • any kind of small cooked pasta, or cooked rice
  • cooked lentils see photo below


lentil vegeable soup recipe


Tips:


  • use fresh, frozen, or canned vegetables
  • if using escarole always boil it first to clean out any dirt particles in another pan
  • this soup freezes for up to 6 months in containers
  • if using onion in your recipe remember the next day leftovers will have a stronger taste and sometimes be overwhelming we only use a few tablespoons(your preference
  • the broth is much richer using chicken stock 
  • this recipe can be made in a slow cooker, instant pot, or stovetop
  • for pure vegetable soup boil all the pungent vegetables in water to make a vegetable stock before proceeding
  • squash can be used also but it cooks quickly so add it 15 minutes before the soup is done cooking
  • store in a covered container in the refrigerator
  • This soup tastes great with garlic bread or garlic croutons on top


this is a pot of vegetable soup


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vegetable soup pin for later


Vegetables



Remember anything goes but again try and stick to fresh because fresh vegetables are the best in vitamins and minerals.


This soup was also one of my mom's favorites in her golden years as it was easy to digest and an all-in-one pan tasty meal that reheats perfectly in the microwave and freezes well in small containers!


Just add whatever you like to our basic recipe and choose from the many suggestions in our printable recipe card below.


Vegetable Soup

Vegetable Soup

Yield: 20
Author: Claudia Lamascolo
Prep time: 10 MinTotal time: 10 Min
Vegetable soup that can be made with all fresh vegetables and vegetable broth (homemade). The recipe is vintage and very hearty.

Ingredients

  • 4 quarts of vegetable broth see notes below to make a strained fresh version at the end (or you can use our Chicken Broth Soup recipe (click here for the recipe)
  • 1 onion diced
  • 3 sliced thin fresh garlic cloves
  • 2 tablespoon olive oil
  • 1 head of cleaned chopped escarole boiled separately for a half hour to remove any dirt out (if you use fresh spinach leaves, they can go in just until wilted to the pan of boiling soup)
  • 2 stalks of celery chopped
  • 1 or 2 cubed and peeled potatoes
  • 1 cup chopped fennel
  • 1 package of frozen or canned mixed vegetables(corn, peas, green beans, carrots) around 1/2 cup each if using fresh
  • Optional Additions: 1 cup of each as a medley or choose just the ones you prefer below
  • Italian green beans, white beans, chickpeas, black beans, butter beans, lentils, kidney beans red or white, and around 2 cups of shredded fine cabbage can be used also if you prefer over escarole or spinach leaves
  • 1 - 15 - ounce can of diced fresh tomatoes or use 6 plum tomatoes diced
  • 1 teaspoon fresh chopped herbs or use dried when not available each basil, thyme oregano, parsley
  • 1 teaspoon granulated garlic powder
  • salt and pepper to taste
  • optional: add a few shakes of red pepper flakes for heat for a spicier vegetable broth
  • Meat and Pasta Lovers Additions:
  • Here is another version with the addition of pasta and meatballs.:
  • Note: To make a true vegetable soup you would only use a vegetable broth and no meat and never meat broth
  • around 1 cup 1/2 a box of cooked pasta noodles, broken spaghetti, or a pastina of choice IE acini de pepe, (or use orzo, rice whatever you like) boiled in salted water separately to package instructions.
  • For meat lovers you can add chicken, beef or make tiny meatballs and add them to the broth while simmering:
  • Meatballs:
  • 1/2 pound ground chuck
  • 2 cloves chopped garlic
  • 1/4 cup bread crumbs
  • 1 tablespoon parsley
  • 1 tablespoon grating cheese
  • mix all together and set aside

Instructions

  1. When using canned vegetables except tomatoes rinse them to remove the salt.
  2. In a 5-quart soup pot on low heat, add the oil and garlic and saute until very light and golden in color.
  3. Remove from the stovetop to cool then pour in the broth.
  4. Note: be careful not to splatter the broth in the hot oil.
  5. Add all the ingredients you prefer to using fresh vegetables, cooked canned beans or cooked lentils, fresh herbs, salt, and pepper to taste.
  6. Add regular tap water to cover all the vegetables just to cover the top of them unless making homemade vegetable broth then use all fresh broth see notes below.
  7. Stir in the tomatoes, fennel, celery, etc, everything except the grated cheese and pasta if used.
  8. Simmer until the vegetables are soft and tender around 1 hour.
  9. ( If you're making a meat broth then add raw meatballs into the boiling soup to cook.)
  10. If using spinach fresh leaves add them around 15 minutes before the soup is completed cooking.
  11. Boil the pastina or noodles in another clean pan in salt water, then drain.
  12. Ladle into bowls and top with grated cheese.

Notes

Vegetable Homemade Broth:

1 tablespoon olive oil

5 cloves garlic minced

2 onions large,

chopped 3 ribs celery chopped

3 carrots chopped

8 cups water

2 bay leaves

3 to four sprigs of fresh parsley and a few sprigs of thyme

salt and pepper

Saute the garlic in oil, add all the ingredients and simmer for 45 minutes.

Strain in a coffee filter or cheesecloth for the clear broth.

Nutrition Facts

Calories

341.39

Fat (grams)

9.20

Sat. Fat (grams)

3.21

Carbs (grams)

45.74

Fiber (grams)

7.90

Net carbs

37.84

Sugar (grams)

11.14

Protein (grams)

19.71

Sodium (milligrams)

1021.50

Cholesterol (grams)

34.68
vegetable soup, chicken vegetable soup, chicken broth, soup with vegetables
soup recipes, vegetable soup recipes,
American, Italian


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