Spicy Grilled Pepper Steak Recipe


I can never have enough marinade recipes but I always seem to come back to this one. The meat comes out so tender and juicy I just love the flavors! Grilling season is all year round for us in Florida. Where ever you live this is a must try.
I have adapted this recipe over and over until I got it right and it's ok if you put a little more of this or that in there! I just love how tender and flavorful this marinade is!



Here's what you need to make these awesome Italian style steaks melt in your mouth!

2 Rib Eye thick steaks
1/4 cup lemon juice freshly squeezed
3 tablespoon olive oil
1/2 teaspoon chili powder
1/4 cup beef broth
1 tablespoon brown sugar
2 cloves finely minced garlic
pinch of cayenne powder or red pepper flakes
1/2 teaspoon oregano optional
1/2 teaspoon freshly chopped parsley
3 peppers sliced of cleaned bell green peppers
sea salt to taste
freshly ground black pepper to taste
Optional: Sliced onions

Mix all ingredients in a bowl (except steaks) with half the peppers slices and pour  mixture in a covered container laying steaks flat to fit both steak, piercing with a fork in several areas. Marinate at least 3 hours or overnight. Flipping twice.

Grill on high to sear in juices with the rest of the slices of pepper on each steak(onions also) cook for one minute on both sides then lower heat to medium and continue cooking to your desired doneness.

+claudia lamascolo  Author

Broccoli Spinach Italian Pasta Recipe

Here is a light meatless meal is shown here, however you can add some of the optional suggestions below. A delicious side dish or main meal. I especially like this pasta in the summer time for a wonderful side dish at a picnic. It goes along way. Many times you can add leftover cooked meats like chicken, steak or sausages. You can also add many other kinds of steamed or raw vegetables to this versatile dish. I am sure you will think of plenty of additions for your family in this basic Italian pasta recipe! This is a little of this and a little of that recipe! Add as much as you like, it will be great I promise!  Enjoy.

1 lb fresh Spinach sauteed in olive oil and minced garlic
 a handful or more of Tomatoes sliced in half (grape or cherry)
Broccoli 1 head steamed
1 large Peppers thinly sliced raw
1lb of pasta of choice (I used mini Penne) cooked and drained reserving 1/2 cup pasta water or more depending on how many vegetables you use. You want this to not be dry. Save some more and add as you go!
2 teaspoons in olive oil of Garlic minced
1 teaspoon garlic powder
Fresh Basil 4 to 5 leaves chopped or more
Olive oil enough to coat the pasta and vegetable at least 1/4 cup
Butter 2 tablespoon or more if you want it with more flavor of butter
Parmesan Cheese 1/4 cup or more if you like save some for garnish

salt and pepper to taste
red pepper flakes to garnish and more olive oil
chopped fresh Italian parsley

NOTE:
Optional Meat additions:  Cooked sausage, pepperoni, salami, cooked chicken or other cooked meat
Optional Additions: Cooked artichoke hearts, garbanzo beans, provolone cheese or mozzarella cubes, sauteed mushrooms or zucchini, roasted peppers asparagus steamed or cauliflower steamed.

Steam broccoli and drain.
Boil pasta and drain reserving 1/2 cup of  pasta water. Set aside.
Saute the spinach in olive oil a pinch of red pepper flakes, salt and pepper to taste,  with minced garlic. Cook until wilted. Add steamed broccoli, toss to coat with flavors. Add butter. Add the thin raw sliced peppers, tomatoes and toss again. Remove from heat as you don't want to cook the tomatoes or peppers just warm them.  In a large pot of drained pasta, add garlic powder, mix in the Parmesan cheese, pasta water and mix together. Salt, pepper to taste. Toss in the basil, taste for flavor. Garnish with more grating cheese, parsley, red pepper flakes and a little splash of olive oil over the top if you want more flavor.

+claudia lamascolo Author

Strawberry Homemade Ice Cream Recipe

Another favorite in the family but this one was my dad's. He loved strawberry ice cream. I always think of him when I ate this flavor and now I just wished he was still alive so he can taste mine homemade, I think he would be so proud. He even added more fresh berries in his huge bowl of ice cream, he loved his strawberries so much! It's funny how we associate memories with foods. Sometimes I bake his favorite pie and think of him to, which was red raspberry. So much time passed since his death in 1995 at the age of 82 and still every thing I eat that he loved or cook reminds me of the man who gave me life and I very much looked up to on so many levels. He  was a great man I miss so much. He will always be in my thoughts until we meet again.
This one's for you daddy.. 

Strawberry Ice Cream

1 pint fresh ripe strawberries sliced and cubed
1/2 sugar
Combine sugar and berries and let set for 2 hours. Strain and reserve juice.
Puree only half the berries in a food processor set aside.

In a medium size bowl combine:
1/2 cup sugar and 1 cup whole milk or half and half
Beat with a whisk for 3 minutes.
Add 2 cups heavy cream, reserved juice, mashed berries and 1 teaspoon pure vanilla.

Place into your ice cream maker for 35 to 40 minutes or to your makers instructions.
Five minutes before it's done churning add the chopped berries. Place in an airtight covered container and freeze for 2 hours before serving.

                                    R.I.P. Carmen Colenzo
                       Born August 28th 1912- August 12th 1995


+claudia lamascolo author

Grandma's Quick Cake Recipe With Fruit Topping

A versatile cake you can make in no time with very few ingredients. Dress it up with fresh or canned fruits and you'll have a dessert that is elegant to serve to for any occasion! I just love the taste of a heavy scratch cake. My grandmother always whipped up these cakes in no time, just the smell alone while they were cooking is amazing especially on a colder day in the fall. If you want to make something special today this is the cake to try. It's heavier in texture and always tasted better with fresh fruits.

                   Cool the cake before using any fruit topping. Refrigerate the cake after serving.
This makes a great strawberry shortcake dessert. Just add fresh strawberries sweetened with sugar and top with sweetened whipped cream. Then for a quicker idea add canned pie fillings like apple, blueberry or cherry, add to the top garnished with whipped cream.


1 - 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick which is 1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
Preheat oven to 350 degrees





Cream the sugar and butter together until light and fluffy.  I beat this for at least 4 minutes using a heavy duty mixer, one of the most important steps (she did this by hand for at least 7 to 8 minutes. Add the eggs, milk, vanilla and salt. Mix 2 more minute until well blended on medium speed. Carefully and slowly beat in the flour and baking powder mixing until will blended and smooth. Around 1 minute. Pour into greased 8 or 9 inch square or round pan also floured pan. Bake at 350 degree until middle comes out clean with a toothpick around 25 to 35 minutes.

Note for topping:
2 tablespoons flour or cornstarch
2 tablespoon butter
sugar to taste
pinch of cinnamon
2 cans of fruit with juice or use 3 cups mixed fresh fruits using 1 cup pureed with 1 cup apple juice (shown are boysenberries and blueberries around 2 cups of juice)
Sauté the flour and butter on medium heat in a pan till smooth. Add 1 cup of the juice from the can or use a fruit juice of your choice, plus any sugar to taste to the flour mixture. Bring to a boil and cook until thickened around 4 to 5 minutes. Place fruit on top of the cake and pour the hot juice over the cake. Refrigerate until cooled off. Serve with whipped cream of ice cream on the side.

+claudia lamascolo  author

Chicken Avocado Bruschetta Recipe Video

Here is a great bruschetta combination of flavors. We make a lot of different toppings for ours. Here is a summer fun topping that is made into a light meal on those warmer days. Also perfect for game day for a quick filling appetizer. An Italian appetizer gone wild! Check this out for all my avocado fan readers your going to love this fresh taste of the tropics on this little crunchy bread, it's a true winner here in our home!






 
The chicken is seasoned in a lime marinade which is grilled to a juicy perfection
(just click the above link for the lime chicken recipe)


2 ripe avocado chopped or more
1 freshly squeezed lime(save the juice)
3 plum tomato chopped into small bite size pieces
olive oil for drizzling
1 teaspoon minced garlic or use powder
balsamic vinegar (a good grade, aged)
Baguette bread or any stick bread sliced in two inches thick (made into Bruschetta CLICK HERE)
salt, pepper, cayenne to taste
dried oregano and parsley
fresh basil leaves
calamata olives
Optional: fresh cubes of mozzarella cheese

Chicken Breasts cooked and cut into cubes (2 or more breasts depending how many Bruschetta your making (this recipe makes 12 Bruschetta)

NOTE: you can just season the chicken with fresh parsley, basil and rosemary and pan fry in a hurry or make the lime chicken recipe above.

In a medium size bowl add chopped avocado, olives and tomatoes and cheese if using. Season with salt, pepper, cayenne, oregano and garlic. Place chicken on the Bruschetta first, top with avocado mixture. Garnish with fresh basil, sprinkle with oregano, parsley and drizzle with olive oil and good grade of balsamic vinegar. Enjoy!

+claudia lamascolo       Author

Sausage, Spinach, Peppers, Potato and Tomato Wine Skillet Recipe

I can never get tired of eating this throw together dish, all in one pan Italian style stile Italiano salsiccia e peperoni an Italian specialty for our house hold growing up. You can add what ever you like. Mom called it Giambot or Jaumbrought  not sure of the spelling. Whatever it's called it sure taste great,  hopefully you get the idea! We have use many kinds of greens during my childhood days anything from escarole to savoy cabbage and no matter what was in this pan it was delicious all mixed together.
We make this one often. 


Italiano salsiccia e peperoni (sausage and peppers)

2 pounds Italian Hot Sausage
1 pound of baby spinach or (escarole, savoy cabbage or swiss chard any green you like will do just fine, however other than using spinach, those other greens needs to be boiled in salt water until tender first then tossed in)

2 bell peppers cleaned and sliced
4 sliced plum tomatoes
3 thin slice yellow potatoes par boiled and drained
1/2 cup white wine (Chablis preferred) or use chicken broth if you like
olive oil
3 cloves minced garlic
red pepper flakes to taste
salt and pepper taste
bread crumbs
grating cheese
parsley, oregano, basil, rosemary

Note: mom use to add tree mushrooms if you have them too those go in with the sausage and peppers

olive oil
Optional: balsamic vinegar


Italian Ciabatta crusty bread recipe click here


In a large fry pan sauté the sausage and peppers in 2 to 3 tablespoons olive oil on low for around 20 minutes turning sausage and peppers often.  Add the garlic, spinach and cook until wilted around 10 minutes (or any other green goes in at this point). Add the wine, herbs, spices, tomato halves and cooked potatoes. Cook all together until wine boils away to half, around 10 more minutes. Sprinkle the top generously with grating cheese and bread crumbs. Drizzle with olive oil over the bread crumbs. Serve with Italian crusty bread ,  a drizzle of olive oil and mix in a little balsamic vinegar on the bread with your meal.

+claudia lamascolo  Author

Chicken and Dumplings Recipe Italian Style



This is a wonderful comfort food! My future daughter in law requested this dish for her 30th Birthday! This is my version of Chicken & Dumplings, it has a secret ingredient, well it's not a secret anymore.
I also have another secret that won't be after today (besides wishing Jennifer Carmen a very Happy Birthday) she made an announcement to the family that she and my son +Curt Iffert are  expecting their first baby together and the soon to be parents are making me a Grandmother.  Having said that I welcome our new addition to the family in February next year with anxious happiness. Congratulations to both of you on your new journey of parenting ahead wishing you both a very happy life together and a healthy future for the baby.

Here is the recipe for Italian Chicken Dumplings:

Prepare the Chicken:

5 boneless chicken breasts
2 tablespoons minced garlic
garlic powder
2 tablespoons chopped fresh parsley
2 tablespoons fresh rosemary
1/2 teaspoon oregano dried
4 leaves fresh basil chopped
salt pepper to taste
1/4 cup olive oil

Place the chicken breasts on a cookie sheet greased and sprinkle with garlic powder evenly and all the above mixed together, drizzling the olive oil over each piece. Bake for around 45 minutes on 350 or until no longer pink in the middle.

Cool. Slice into pieces set aside.

Make the Dumplings:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 cup half and half or whole milk
1 teaspoon each garlic powder, parsley
1/2 teaspoon black pepper
pinch of cayenne powder

Mix the dry ingredients and herbs in one bowl and the wet ingredients in another.  Pour the wet ingredients into the dry just until moistened and all comes together. Cover dough with a wet towel and set aside.

Dumpling Sauce:

In a large sauce pan add:

6 cups chicken broth
1 cup diced carrots
1/4 cup chopped celery
2 medium sized potatoes diced
(optional) 8 oz. mushroom slices, peas, corn or any other kind of vegetable you like
3 minced garlic cloves
2 tablespoons sherry (secret ingredient)
1/4 cup heavy cream
6 tablespoons flour
1 or 2 fresh basil leaves chopped
3 tablespoons butter
1 tablespoon olive oil

In saucepan melt butter, add the oil. Sauté the garlic and vegetables for around 2 minutes. Add the flour and stir. Pour the chicken broth in these vegetables mixture. Add the sherry. Simmer 15 minutes then add the heavy cream. Fold in chicken. Come to a simmer.



Add the dumpling mixture around 2 tablespoons full at at time and cook until they are light and puffy around 15 minutes. For thicker sauce continue cooking until liquid boils away.

+claudia lamascolo  Author

Strawberry Cheesecake Copycat Recipe Manny's Utica New York

This is a childhood memory of a cheesecake. Scrolling through the many cheesecake recipes, I was looking for one that will never again have the original one again like my hometown is noted for.  I loved Manny's from Upstate Utica, New York, I was given this copycat version of a this long ago famous pastry shops recipe. To date it had tragically burned down a few years ago, called Manny's Cheesecakes. It was really a legendary establishment 
for our home town in Utica, New York.

  I had tucked this recipe away in my recipe box for around 30 years now and was doubting it could ever come close to the recipe etched in my mind. I've been given so many other knockoffs in the past that really didn't come close to originals just for example (the famous half moon cookies I finally got a great recipe for now). 
Although this may still not be exact and never will replace that famous memory I recall, it was dense, delicious and creamy, and I would say pretty darn close version from what I remember.

 The original is crust less which I added.
If you want a more original version and your a Manny's Cheesecake lover don't add the crust and make a home made glaze it's worth it! Please read all tips and recipe before starting.




PREPARE:
You will need a 9 inch spring form pan for this cheesecake
I lined mine with parchment paper for easy removal and sprayed it will cooking oil. Cut to fit making a collar for along the rim and then a circle for the bottom of the pan. Spray all exposed areas with cooking spray.

Preheat oven to 450 degrees then drop it immediately to 325 degrees for baking. Don't forget.

Copycat Manny's Cheesecake Recipe:

1 pound of fresh strawberries hulled and washed set aside
1 recipe of glaze or use jar strawberry ice cream topping or use strawberry jelly ( glaze recipe to follow below)

In a large bowl using an industrial size mixer beat together:

4- 8 ounce packages softened cream cheese or at room temperature
1 cup white granulated sugar
Beat together until light and fluffy, around 5 minutes.

Add 5 eggs one at a time into the cheese mixture and 1/4 cup sour cream. Beat for 4 more minutes using the electric mixer.

Stir in 1 teaspoon lemon juice and 2 teaspoons pure vanilla extract.

Pour into your parchment lined prepared pan.

Place a separate pan with water in it to prevent cracking see tips below on the bottom rack.

Bake on 325 degree preheated oven.  Do not open oven door while cooking. Bake for 1 hour and 10 minutes or until middle is set but still will move in the center that's normal.

See cooling instructions below.

After this is completed and cold, place glazed whole berries on top of the cheesecake arranging one by one.

Tips: To prevent cracking. Place another pan filled half way with water in your oven at 325 degrees  while baking. After baking bring it to room temperature.

Refrigerate cheesecake in the same pan do not remove it for at least 5 hours until completed cold.

For HOMEMADE GLAZE:

1 cup pureed berries
1/2 cup sugar
1/ 1/2 tablespoons corn starch
3/4 cup water (dissolved the corn starch in the water)

Bring berries and sugar to a boil. Add the corn starch and water mixture and cook stirring constantly until this thickens, the glaze will be clear and thicken when done. Cool. Dip each whole berry in this cooled mixture and place on the cheesecake.

Note if you want a crust here's what you will need:

3 cups shortbread cookies or graham crackers crushed in a food processor
2 tablespoons sugar
3 tablespoons butter melted
1/4 teaspoon cinnamon (optional)

Mix together and place on the bottom of the pan. Bake for 7 to 8 minutes. That will keep crumbs from floating to the top. If you skip that step crumbs will float to the top after pouring the batter on the crust.

+claudia lamascolo  Author

Soft Coconut Pudding Chocolate Chip Cookies Recipe

Here is a great soft Chocolate Chip Cookie Recipe that I will give rave reviews on. It's simple has a secret ingredient and the texture and taste of absolutely fabulous for all you soft cookie lovers, these stay soft as promised and do not harden. If you hadn't seen this recipe on +Liz Berg  site from @thatskinnychickcanbake then you missed a great recipe for the original Chocolate Chip Cookie Recipe. Click here for her amazing recipe. I just changed it a tweak it a little to our taste by adding a favorite instant pudding mix.  I am here to tell you these rule! Thanks again +Liz Berg my family absolutely loved these I will make these often! Please visit the original recipe here for Soft Chocolate Chip Cookies.
 
 
Soft Coconut Cream Chocolate Chip Cookies
 
1 box instant coconut cream pudding mix
2 eggs
3/4 cup brown sugar
1/4 white sugar
2 sticks of butter
1/4 teaspoon salt
1 teaspoon baking soda
2 - 1/4  cups flours + 2tablespoons
1 1/2 teaspoons coconut flavoring or vanilla extract
2 cups semi sweet or white chocolate chips
Optional: 1/2 cup shredded toasted coconut ( I used it)

 
Preheat oven to 350 degrees.
 
In a large mixing bowl cream the sugars and butter for 3 minutes till light. Add the pudding mix and eggs beat around 2 minutes more. Stir in the flour, salt, baking soda and  flavoring until well blended.  Bake on parchment lined cookie sheet or silpat lined cookie sheet around 10 minutes until set not browned. Cool 2 minutes and remove to wire rack.

PSST!:  I can't wait to try other combinations of pudding and chips like instant cheesecake pudding,  instant banana cream or instant chocolate pudding, instant lemon with lemon chips and instant butterscotch with peanut butter chips
 
Thanks +Liz Berg this is a keeper!
 

Pistachio Chocolate Chunk Ice Cream Recipe

Homemade Pistachio Ice with Pistachio's and Chocolate Chunks is probably my favorite ice cream of all time for a combination of perfect flavors for my taste!  I really love to top it off with hot fudge, whipped cream and a cherry!  I just didn't want to cover up the creamy photo with all those trimmings!  If you want to treat yourself make it homemade and don't pay for that expensive small container of ice cream in the supermarket, make it yourself it's worth the 25 minutes in your ice cream maker. This is now my second time making ice cream homemade,
I will never buy it again.
Love Peanut Butter Cups?  Try this  Peanut Butter Cup Ice Cream recipe, it's the last ice cream I made,  click here.


Homemade Pistachio Ice Cream with Chocolate Chunks:

1 cup whole milk or half and half well chilled
2 cups heavy cream
3/4 cup sugar
1 1/2  teaspoons almond extract or Amaretto is only Adults eat this
1 teaspoon vanilla
1 cup shelled pistachio's white ones not red
1 cup chocolate chunks or chopped ( a premium brand good grade chocolate like Lindt)

In a medium bowl whisk together the sugar and milk blending around 3 minutes until the sugar is dissolved.  Stir in the flavoring and heavy cream. For best result place in a freezer container and freeze for 3 hours before adding to machine.  Pour into the ice cream maker and churn for around 25 to 30 minutes. Ice cream is soft. Add the nuts and chocolate to stir in 5 minutes before your ice cream is done, I turn on the timer. Pour into an air tight container with a plastic film cover or an ice cream container with an air tight cover on top and place into the freezer until ready to use. Take it out 10 minutes before serving.

+claudia lamascolo       Author

Fresh Rainier and Black Cherry Berry Pie Recipe


Almost sinful looking? Yes this is the pie that made everyone ask for second! It screams summer freshness. I  added rainier, black cherries and blueberries to this gorgeous pie and look at the colors how pretty is this? The best part is the flavor combinations! The crust was homemade but your can use store bought no problem!





Crust:
2 cups flour
1/2 teaspoon salt
2/3 cups shortening
4 1/2 tablespoons ice water
Cut shortening into flour and salt with two forks. Add shortening then ice water to form a ball.
Roll out on floured board two 9 inch crust and line pie plate with one and lattice for the top.

Cherry Berry Filling:
1 cup Blueberries (of course you can use all cherries if you like!)
3 cups Rainier cherries pitted
1 cup Black cherries pitted
1 cup water more if gets too thick
4 tablespoons cornstarch
1 cup sugar
pinch of cinnamon or more to taste I use around 1/2 teaspoon because we love it!

2 uncooked prepared pie shells deep dish,  store bought or homemade recipe above

Garish:
milk
sugar
butter

Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so. Remove from heat. Add the cornstarch in the water, add the sugar into hot cherries and mix. Return to stove top until thickened stir often.  If mixture is too thick add a little more water. Fold in the blueberries. Stir in pinch of cinnamon or more if you like.

Pour into a prepared pie shell. Make a lattice top cutting strips out of the second pie crust. Brush with milk and sugar. Dot with butter.  Bake at 400 degree oven until browned and bubbling around 55 minutes.

Home Grown Pineapple Plants for your Home

OK,  I know your asking why on a food blog would she be posting something on a pineapple plant. Well it's food, looks beautiful when it grows and I happen to be so proud of this one!  I've done this for years and I wanted to share this house plant you all can  have with just a cut off of the top of a fresh pineapple. I have more than four tops now in dirt of pineapple growing right now. That is what inspired me to show you my plant and tell you how simple it is to do!  My Mom showed me how to do this when she moved down to Florida back in the 1990's sometime. They remind me of pine cones growing up North.
To this day I still love the look of this and amazed how easy the plant is to grow, they grow bigger in a big pot with dirt or you will have baby pineapples in a smaller one.
Still sweet and delicious!
Pineapple plants are a symbol of hospitality. I had read they are edible and never knew it so they would always be for show (smile). Maybe my readers know more tips? Would love to hear the experts out there on this wondrous beautiful pineapple plants home grown!  You will get only one pineapple per plant. If the top comes off easily when plucked it's ripe. They need to ripen on the plant not in the home so make sure you don't pick it too soon!  If it gets all yellow it will be the sweetest pineapple on the plant you ever ate. If you live in Florida you can plant directly in the dirt heavily watered will make a bigger pineapple also try using a little bit of Epsom salt in the dirt every three weeks to grow bigger pineapples! Enjoy!







Here's What I Did:
 
You will need
Good grade potting soil
A deep flower pot around medium sized pot
Fresh Pineapple  slicing off and cutting the leafy top crown  part off
It is recommended to let the crown sit in water until it sprouts roots. I don't do that.
I pour soil half way into the pot. Add the leafy green crown top. Fill to the top with more soil. Give it a little water. That's it. This plant requires virtually no maintenance. It will grow indoors and I leave it out year long in Florida or you can all summer long in colder area's.
This plant is 7 months old in the photo.
 
Hope you have fun with this. Patience is what you need. The ends may start to brown, it's not dying. Leave it alone.
 
 I leave mine outside even in rain and cooler weather up to (50 degrees) nothing lower.
 


Mom's Mushroom Stew Upstate New York Style Recipe


I can remember the smell of mushroom stew cooking as this was simmered for hours back in the day. Many years ago mom would make this and we would pour it over crusty Italian bread in Upstate  New York. It was actually a specialty in local Italian Restaurants there. Always a Tuesday special somewhere in good ole Utica New York. Lucky for us our mom Margaret Ann Fanelli Colenzo was such a great cook we never had to visit those local establishments. Well to date I still make this even though the recipe now if around 90 years old because she learned from her mom. Amazing the years that go by we still can remember through home cooked meals the wonderful memories, aroma's and keep them going generation to generation. Simple, easy and just plain delicious.


2 pounds of sliced fresh mushrooms
2 cans crushed tomatoes 28 ounce size or 4 pounds plum tomatoes crushed in a blender
1/4 chopped fresh basil leaves
1 teaspoon oregano
1/2 cup Burgundy wine or more if you like as it gets thicker use water if you do not like wine flavor
2 teaspoons sugar
4 cloves finely minced garlic + 1 teaspoon garlic powder
2 or 3 chopped Italianalle green peppers or bell
2 pounds boneless pork, veal or beef cubed (we always used pork) and in a pinch grandma used chicken
1/2 teaspoon or more red pepper flakes to taste
salt and pepper to taste
1/2 cup finely minced celery
1/2 cup finely mince onions (optional)

Optional: sliced carrots or Italian green beans

olive oil
Italian bread

Using a large sauce pot add 1/4 cup olive oil. Brown the meat in a sauce pan. Add garlic, onion, celery and cook until soft around 3 minutes do not brown garlic. Add every thing else. Simmer on low for 2 1/2 hours or until meat falls apart. Add more wine or water if gets too thick. This is served with or over Italian hard crusty bread.

Another recipe from my Aunt Mary DiOrio:
3lbs hot sausage
2 medium onions cubed
3 bell peppers chopped
3 tablespoons minced garlic
1/2 cup fresh parsley
2 pounds fresh mushrooms
3- 28 ounce cans crushed tomatoes
3 teaspoons salt
3 teaspoons black pepper
1/2 cup olive oil
In a large saucepan fry the onions, pepper and garlic in olive oil until onions are soft and clear. Add sausage and cook till well done. Add the mushrooms, tomatoes, salt, peppers and parsley. Stir and on low simmer uncovered on low at least 3 hours. Can  be done in a crock pot for 3 hours on high also. Serve over rigatoni, ziti with Pecorino Romano cheese or on crusty Italian bread.








+claudia lamascolo  Author

Grilled Turkey Bacon Blue Hot Sauce Burger Recipe

When your trying to cut the fat it's difficult to get the flavor that will still satisfy that meat craving when substituting turkey. I finally made a turkey burger I was proud to post and would make again! This one is bursting with flavor and I would certainly make this again. The calories and fat are half of what you would have with a regular beef burger, what a bonus lower in Cholesterol!
Did it taste better than beef? I will leave that up to you to decide but really a great alternative during that diet time for a healthier way of eating.

 
 
1 pound ground turkey
3 tablespoons hot sauce
3 tablespoons light blue cheese dressing ( yogurt blue cheese dressing or fat free works great too)
1/4 cup bread crumbs (I used Italian flavored with grating cheese in it)
salt, pepper and cayenne to taste
2 tablespoons kitchen bouquet sauce (brown seasoning sauce found in the marinade sections in your supermarkets)
2 tablespoons real bacon bits
 Optional: add 1/4 cup chopped peppers, onions or fresh mushrooms
 
Mix everything together in a bowl. Shape into thick patties and grill until both sides are nicely browned with grill marks around 10 minutes on high each side. Makes 3 good size burgers.
 
Serve on a salad or in a hamburger roll. Top with more blue cheese light dressing and bacon bits if you like.
 
 


Eggless Cookie Dough Ice Cream Recipe Video

 



 Well, everyone in the family has a favorite right?  I always ask what flavor should I make next. So far we have had Peanut Butter Cup, Banana Split and now my husband suggested his favorite of course, Cookie Dough Ice Cream however mine is eggless. I always worry about bacteria setting in and food born illnesses, so I am very careful. This was the perfect solution.
No worries at all and still absolutely perfect.
Hope you love this one as much as we did!
 
 

 




                 YOUTUBE VIDEO OF EGGLESS COOKIE DOUGH RECIPE









Make this eggless cookie dough while your ice cream is churning:

 Eggless Cookie Dough Recipe

1/2 cup butter softened
1/4 sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup mini chocolate chips

Mix all together and put in the freezer 1/2 hour while making the ice cream.

 

Vanilla Ice Cream Recipe:

1 cup whole milk well chilled
3/4 cup sugar
Beat together with a hand mixer or a whisk for 2 minutes until sugar is dissolved.
Add 2 cups well chilled heavy cream and then add 2 teaspoons of pure vanilla.

Pour into ice cream maker and allow to churn for 25 minutes or until creamy consistency. Add the cookie dough in small chunks in the last 5 minutes little pieces of delicious cookie dough ( premade from above) make this a rich delectable ice cream.

Pour into a container and freezer for 2 hours or more until set before serving.
Here are some other ice cream flavors I recently made:

Banana Split Ice Cream
Peanut Butter Cup Ice Cream
Italian Lemon Ice Recipe
Watermelon Adult Sorbet




+claudia lamascolo  Author

Easiest Mini Cheesecake Cupcake Bites Recipe

These are all over the net, we have made them since I was a teenager and we won't say how many moons ago that way!
I had this written down and somehow forgot about on how sometimes the simplicity is best. Nothing better to bring along to a party or serve on your favorite night watching that family movie or sports event! Even the kids can make these easy treats!


I use two cookies on the bottom but you can use one if you like, I found that using just one always browns way too much. This is such a versatile recipe, you can add any toppings your like. Chocolate chips, any fruit like fresh blueberries, strawberries or chopped peaches. Nutella with chopped hazelnuts or even Macadamia nuts with coconut and caramel ice cream topping. There are endless possibilities! Hope you find a favorite you like!


Easiest Mini Cheesecake Cupcake Bites
2 packages 8oz each of cream cheese softened (fat free works great too for dieters!)
1/2 cup sugar plus 1 tablespoon
2 eggs
1 teaspoon lemon zest
1/2 teaspoon almond extract or clear vanilla  (or any other flavoring combinations you like orange flavoring goes well with topping with mandarin oranges!)
Cookie suggestions: Shortbread cookies, Oreo's without the creme, Ginger snaps, Duplex Cookies, Chocolate chip cookies or Peanut butter.
Note:
 
Vanilla Wafers are the original recipe suggestion in which I used them today however the oreo without the crème are fantastic or nutter butters and even lorna doones!
Preparation:
2 - 12 cup cupcake tin pans
liners
I used 2  vanilla wafers in each paper liners, since they are so small, in the past experiences the cookie cooks too fast and sometimes scorches, this won't happen with two overlapping each other in the tin.
In a heavy duty mixer bowl, beat the sugar and the cream cheese together until soft and very smooth around 5 minutes.  Add one egg at a time beat an additional 2 minutes more total. Fold in the flavoring.
Preheat oven to 350 degrees.  Using a gravy ladle, pour 1 scoop of batter in each lined cupcake tin. Shake evenly way your all filled to level batter.
Bake until browned around 20 minutes.
Cool and top with your favorite pie filling.
This one was Cherry pie filling.  Suggestions that I have used are blueberry, apple, caramel and nut toppings, banana and caramel and chopped toffee, chocolate fudge sauce, sprinkles, nuts and chocolate chips. Jam and coconut.  Other flavorings for the batter could be used, coconut, lemon, orange, almond, raspberry, strawberry etc.  Enjoy!
 
 

Bloggers RSS Feeds Theft Sites Beware




 Beware to all my fellow Bloggers, keep an eye on who is taking your contents.  Hope this will educate some of my friends who blog out there that there are sites out there like this one.  Hoping your blog isn't subject to theft like mine. Please read on and thank you for your patience of this lengthy article on RSS feed theft.

After many months of trying to get information on who runs this sites that steal, I had to write a blog post in hope to have them stop publishing my entire blog on their website, since this content will post not on my own accord but by them swiping my RSS feed without me knowing it. It took awhile to find out but after careful research and checking daily on where the contents was ending up, we found it on a websites all over facebook and other blogs that just steal contents.
A feed is something every blog has we are subject to these types of web sites that do this kind of theft. There are many articles on the web about this kind syndication.
I finally have some copyrights laws and people to help. Right now I felt the need to make sure all bloggers out there are aware this can happen to them too.
I decided to take some time to actually write about this situation so you can understand what is happening and maybe they will see this isn't such great news that they will post on their blog today automatically without my permission and just maybe they will stop to  continue publishing my contents on a daily basis on their web site as if they were given permissions. Maybe they would like to see an article everyday get posted about the lack of integrity and respect,  they have and will get published and I will consider that great reading content for them!  Whatever  easy RSS feed that they can snatch up and get is how they work this.  There is no one who has authorized or given permissions to do so.
they reap the benefits of our hard work. They get many and sometimes more views or take from bloggers and this may be the bloggers only source of income, do they care,  no way. Posting my content on their site doesn't benefit me at all.  They benefit from it and have been for a long time now!
I guess I need to write an article a day so my feed goes directly to theirs at least I know it won't be my hard work and recipes just taken from me but that would take a lot of time and energy. Maybe someone will see I am serious about not wanting them to post my articles and hard work or anything else I write on their webpage for free
I am grateful this is not my only means of support as it is for some bloggers but someday it may be and I may have to depend on this extra income. This site has no regard for or respect for copy rights laws or our fellow bloggers, or the damages they do to a blogger.  They take whatever they can get that's easy. 
Again they have never once answered me and now I am going to the DMCA for these violations.
Worse that they actually have readers that don't know  or understand how they get their content.  Taking others contents and not doing one bit of any of the work. None of their readers would know that this site has taken it without permission.
How can we stop websites from taking our blogs right from under us like this? Laws, follow the processes. Here is a link for that also : https://www.google.com/webmasters/tools/dmca-notice?pli=1
Well for one there are copyright rules even with my blogger feed set to short they have some other way or mechanism to pull my articles.


 Here is a PDF on Copyright laws.


To all my readers I apologize in advance for having to write this long article. My mission is to help others like me.  If this will help to stop this site or others from just being able to do as they please, stop your chances of getting more viewers and stopping us and claim of our own blogs it's ridiculous with all the time, effort and money we spend to keep it going to have this happen.

Appreciate my readers dedication and continued support thank you all so much. I will not stop  disputing what they are doing until they take my site off their page.

If you also have a problem and need to stop a blogging sniper look up their domain here at Whois Lookup Domain

Resources:

Creative Commons Licensing:
Copyright Basics:
Understanding DMCA:
Copyright and Content Protection for Online Businesses:

+claudia lamascolo  AUTHOR

Banana Split Ice Cream Recipe



Since I purchased and ice cream maker I can't find another dessert I love more. I know the ingredients are wholesome and much better for you, ( although fattening), however after looking at the ingredients in the store with many high fructose and can't pronounce ingredients, I'm sold that this is healthier no matter how fattening it is. With moderation you can enjoy the wonderful rich taste of a wonderful confection this gives. The ice cream is smooth, rich and full of flavor. The fruit accents it perfectly!






Note: Buy the freshest of fruits for the best results

1 or 2 bananas chopped in small chunks
2 cups fresh strawberries sliced
1 cup fresh or canned pineapple chunks chopped fine and drained on paper towels
1 cup fresh sliced pitted bing or rainier cherries
1/2 cup mini chocolate chips

3 tablespoons lemon juice
Add the banana to this to keep from browning let sit until ready to add to the ice cream. Drain before adding.

1 cup chilled whole milk
1 cup sugar
1 teaspoon pure vanilla
2 cups  chilled heavy cream

Optional: Whipped cream and hot fudge sauce

Whisk in a medium sized bowl cold milk and sugar until dissolved around 2 minutes.
Whisk in heavy cream and vanilla.

Add to the ice cream maker and proceed to the instruction manual for ice cream maker around 25 minutes.

While this is making the ice cream combine all the fruits together draining the bananas first.
Around 5 minutes before the ice cream is done add the fruits and then the chocolate. Immediately pour into a container with a lid and freeze until solid. Take out for 10 minutes before serving. Add whipped cream and hot fudge sauce.

+claudia lamascolo  Author

Grandma's Pasta and Peas in Recipe and VIDEO



Here is meal that Grandma would feed the whole block with as it went very far on a small budget! Being Italian anyone who walked in around dinner time would be invited  in our house. We always had a gang. However growing up, we were on a strick budget. Mom and Dad and Grandmom who lived with us, learned how to make meals stretch  and managed to fee a bunch! This was absolutely a  fabulous favorite of mine then and more so now remembering the great memories they brought to the table, togetherness mom would say, was the most important thing. Life seems to be fast and furious now with so little time to spend, quality time with the ones we love. I still try to do this every Sunday, jobs permitting.

One thing that stood out with this dish, they never used the same pasta , what ever we had that was on sale was the pasta in the pot. Pasta and Peas is a wonderful dish and will feed many.
 Here is a favorite pasta of mine pictured, called wagon wheels.
You can use baby shell pasta, broken up spaghetti, ditalini, spirals, the smaller pasta works best but whatever you choose this will be great. Don't like peas? Try garbanzo beans or white beans! The sauce is amazing with them too! So here a quick video of that sauce cooking and here is the link for the recipe for you to make this ASAP!


CLICK HERE GRANDMA'S PASTA AND PEAS



Italian Baked Parmesan Cracker Crusted Flounder

 
Eating healthier foods doesn't always have to be less flavor. Here is a bake fish for us seafood lovers that will wow the taste buds and make you wonder why you haven't tried this method before now. Lots of flavor with half the calories of fried.
 
 
 

4 flounder fillets (2 pounds total) or other white fish such as cod, haddock
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup butter cracker crumbs (ritz or club crackers)
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
Worcestershire sauce
dried parsley
pinch of cayenne pepper
 salt and black pepper to taste
aluminium foil
cooking oil spray

Mix cracker crumbs with cheese, garlic powder butter, spice, pepper and blend together.
On a large piece of cooking oil sprayed foil,  lay flounder pieces lengthwise single pieces. Mound the cracker mixture over each piece generously. Drizzle tops with olive oil. Sprinkle with dried parsley and small amount of Worcestershire sauce over the tops of the fish evenly. Bake at 400 degree hot oven for around 20 minutes check to see if fish flakes easy. Keep the foil open on top to brown around 10 more minutes.

+claudia lamascolo  Author