Prosciutto Garlic Green Beans With Tomatoes Recipe



Fresh green beans, ripe grape tomatoes and bacon are a few of the wonderful ingredients that make this side dish fabulous for any meal.  You just have to try this one!


Prosciutto Garlic Green Beans With Tomatoes Recipe


4 slices chopped prosciutto or bacon
grape or cherry tomatoes
3 cloves minced garlic
1 lb green beans ends snipped off and cleaned
salt, pepper and red pepper flakes to taste
olive oil

Boil the green beans in salt water to desired doneness we like them soft.
In a fry pan add 2 tablespoon olive oil and saute the meat until crisp.  Take off the heat.
Add the garlic and 2 tablespoon of water and put back on the stove and cook for 2 minutes.
Place cooked beans in a dish or bowl. Toss with 3 tablespoons olive oil cut up grape tomatoes and toss in the bacon and garlic mixture.  Season with salt, pepper and red pepper  flakes to taste.

+claudia lamascolo  Author

Boozy Pineapple Colada Popsicle Recipe



I really love the fresh taste of fruit frozen in a Popsicle. This adult treat has all the characteristics of a pina colada. You will taste pineapple, coconut and of course rum. This tropical frozen treat really makes you feel a piece of the island flavors and surely will cool you off on those hot days and summer nights. 


Pineapple Colada Popsicle Recipe


3 cups fresh pineapple pureed
1/2 cup pina colada mix
1/2 cup coconut rum or us apple juice for non alcohol
1 tablespoon sugar
Popsicle molds, wooden sticks or ice cube trays

Place everything in a food processor and puree until the mixture is smooth.
Pour into Popsicle molds and place the wooden stick in them or ice cube trays and freeze for at least 6 hours before removing from mold.

+claudia lamascolo  Author

Grilled Seafood Zucchini Tomato Recipe


Here is an all in one grilled dinner that every seafood lover will love. If not a seafood lover steak is a great substitute. Here below is this easy recipe all done on the grill in foil These individual packets are packed with amazing flavor. All Italian seasoning and perfect for a group outing to entertain with. 
Top this dinner off with my Nutella Smores!


 Grilled Seafood Zucchini Tomato Recipe

2 or more pieces of Cod or haddock fish cubed small
Shrimp around 1 pound cleaned and tails off
2 Zucchini sliced length and then in cubes
1 Bell pepper sliced
Diced fresh plum tomatoes  or us 28 ounce can drained and chopped


In aluminum foil (large enough to accommodate all your individual packets for each person) sprayed with cooking oil, add all the medley of fish and vegetables to it.

Evenly sprinkle the top of the medley with:

Minced garlic, around  1 tablespoon 
Chili powder
Garlic powder
Oregano, fresh parsley
Salt, pepper to taste
Italian style bread crumbs
grating cheese
White wine drizzled around the bottom around 3 tablespoons
Olive oil drizzled over the top of the entire bread crumbs around 2 tablespoons

Fold up the sides with the center exposed a little. Place on the grill for around 30 minutes on high heat until vegetables are the way you like them. Serve with steamed or boiled white rice.

+claudia lamascolo  Author

Nutella Smores Recipe Video






If your having a picnic and need a great take along here is the perfect smores  in a hurry! Nutella, marshmallows and graham crackers. Either make them a campfire fun or microwaved at home these are perfect!  You can even use fluff if your traveling if there is no way to roast them or heat these up! ( those are just a mock up style with fluff!) If your at home and the kids want a treat these are the perfect summer vacation time fun and microwaved in only 11 seconds! Let this picnic begin!

Here's what you need:

Graham crackers, regular, cinnamon (I love the chocolate ones and that's what I used!)
Mini marshmallows to fit the top layer or 1- 1/2 large marshmallows cut in half... if traveling use marshmallow fluff!
1 jar Nutella



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On a microwave safe plate, place a graham cracker spread with Nutella, mini marshmallows on one side. Microwave for around 11 seconds depending on the wattage of your microwave but no longer than when the marshmallows begin to puff up and enlarge. Take them out of the microwave and add the top with another graham cracker, that's it they are ready to serve! (If your traveling use marshmallow fluff on one side and nutella on the other, sandwich together and that's it!)

+claudia lamascolo  Author

Italian Style Baked Portabello Fries Recipe


If your a mushroom lover then these are going to be your perfect anytime snack or side dish! I was sure these were going to be fabulous just by the smell baking. Oh sure you can fry them but they turned out great drizzled with olive oil and baked so I didn't want to add the extra calories. We did just eat these without having a dinner with them but they sure would be awesome with that grilled steak of burger! These are a delicious crunchy garlic flavored mushroom!






1 package (8 oz or more) Portabello mushrooms cleaned and sliced in long lengths like fries

1/2 cup egg whites or 1 beaten egg and add water to make 1/2 cup

1/4 cup flour add to a pie plate
season the flour with:
1 1/2 teaspoons granulated garlic 
1/4 teaspoon oregano
1 teaspoon dried parsley
salt and pepper to taste
pinch of cayenne

In a large  zip-top bag add:
2 cups Italian flavored panko bread crumbs and 1/4 cup grating cheese

You will need:

olive oil
parchment paper


Clean and wash mushrooms taking the furry side off gently scraping with a sharp knife, cutting the middle off. Slice lengthwise like french fries with a sharp knife.  Place mushrooms that are damp from being washed into the seasoned flour mixture. 
In the bowl with egg mixture dip the mushrooms in the egg and then shake into the bag of seasoned panko bread crumb and grating cheese mixture. Keep adding the mushrooms in the ziplock bag shaking till well coated. Put them on a parchment paper lined cookie sheet.


Drizzle them all with olive oil lightly over the tops of the mushroom fries and bake at 375 degree hot oven until browned and crispy around 35 minutes. Serve plain or with marinara sauce, blue cheese dressing or alfredo sauce.

+claudia lamascolo  Author

Chocolate Mayonnaise Cake Vintage Recipe


Been using this recipe for years, I have tried it with any flavor of cake mix and it never fails me. You can used canned frosting or make your own. This is a moist dense chocolate cake everyone raves about every time. Easy and makes you feel guilty that it's this simple with all the rave reviews you will get.


Chocolate Mayonnaise Cake Recipe
3 eggs
1 devils food cake mix
1 cup mayonnaise
1 cup water 

Mix all the above ingredients beating with an electric mixer for 3 to 4 minutes then pour into a bundt pan or 13x9 sheet cake pan that is heavily greased. Bake at 350 until toothpick comes clean in middle around 35 to 45 minutes.  Cool 10 minutes and flip on to the plateform you will serve it from. Cool completely. Frost with milk chocolate butter cream frosting or canned frosting of choice.

Frosting Recipe

1 cup unsweetened cocoa
1 1/2 cup (3 sticks)  butter softened
5 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla

Whip the butter with 1/2 cup of powdered sugar at a time alternating with milk until all blended and incorporated then add vanilla last. Beat until creamy and smooth around 5 to 10 minutes. If too thick add more milk until is spreads easy. Spread on the cooled cake.

Fresh Lemon Curd Tartlet Recipe



Hello and happy summer to all.

I decided to make a perfect take along dessert. Lemon tartlets they always seem to be my go to a picnic dessert
 (I just never make enough!)


Lemon Curd Recipe:

1 cup sugar
3 eggs beaten
1/2 cup freshly squeezed lemon juice seeds removed
1 tablespoon fresh lemon peel
1/4 cup butter melted

Using a double boiler, place the beaten eggs and sugar together add to the boiler pot. Add the lemon juice, peel and butter. Simmer over the boiling water until thickened around 15 minutes and that's it.

Tartlet Dough Recipe:

1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 cup shortening
3 to 4 tablespoons cold water


Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes  coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tartlets, quiche or anything else you need a pastry dough for. This makes enough for one 9 inch quiche or tart shell. Around 8 to 12 miniature individual tart pans. Cool and fill.  If not using immediately refrigerate up to 2 days.

Suggestions for dessert tarts: Optional filling: chocolate or vanilla pudding. You can garnish with whipped cream or meringue.

Check out these Lemon Coconut Pie Squares too they are amazing!

                     The crust is a flaky buttery cookie.



Tomato and Cucumber Salad Recipe Video


There are so many additions you can add to this salad, here is our traditional summer salad that everyone loves. It's simple healthy with the best taste. I personally think the best part is the Italian bread sopping up the juice it makes. See below for the recipe on the dressing that makes you crave this as soon as the vegetable season starts. Tomatoes and cucumbers is the traditional way to make this, I added the addition of chickpeas because I love them. 


I usually don't wait for summer to get here. I will buy tomatoes and cucumbers all year long just to get that fresh taste I love in this salad to keep me thinking of the warmer weather ahead.





Here all you need to have:

Plum tomatoes
Cucumbers sliced in half and seeds removed
extra virgin olive oil
red wine or balsamic vinegar
oregano, basil, parsley fresh when possible or dried
salt, pepper to taste
minced garlic or granulated garlic

In a medium sized bowl add wedges of tomatoes, cucumbers and beans. Drizzle with around 3 tablespoons olive oil and two tablespoons or more to taste of vinegar of your choice. Sprinkle over the top all the fresh or dried chopped herbs, salt, pepper to taste and minced garlic.

Better when this sits around an hour. Put on a plate and serve with crusty Italian bread.

Optional items to add (you can turn this to a Southwest style by adding lemon juice, avocado and shrimp with cilanto):
Sliced olives of any kind, beets, cooked garbanzo beans (chick peas) zucchini, hard boiled eggs, cooked meat slices like pepperoni, salami, capicola, croutons, any kind of cheeses (feta, swiss,  sharp provolone etc) sliced peppers, or any other kind of raw or roasted peppers, cooked greens, kidney beans, string beans cooked, corn, diced avocado
Make it to your families taste.

+claudia lamascolo  Author 

Fresh Fruit Marshmallow Salad Recipe


Actually very refreshing after that heavy barbecue you just ate. This is a festive summer dessert with fresh fruit and basic salad everyone can enjoy, even the kids will love it!


1 package instant french vanilla pudding
3 fresh mandarin oranges peeled and sectioned
2 cups fresh cubed pineapple
1 cup pineapple juice
1/2 cup shredded coconut
1 cup fresh blueberries
1 cup fresh red or black berries
2 cups fresh green grapes
2 cups halved and pitted fresh cherries
1/2 10 ounce bag miniature marshmallows
1 large container whipped topping thawed

In a large bowl mix the juice with instant pudding. Add all the fruits then marshmallows, fold in the whipped topping. Sprinkle with coconut. Refrigerate overnight or at least 2 hours before serving.








4th of July Menu 2014 and Recipe Ideas

Well this year I am starting off with dessert for breakfast, this one just smelled to good to not start off the day without it,  so here is a festive pie with apples and raspberries to start our festivities!
 For this and the recipes below just click on the links provided.
Have a safe 4th of July!

Apple and Raspberry Pie 
Firecracker Shrimp in Hot Sauce


Grilled Filet Mignon







   Buffalo Baked Potatoes








Marinated Lemon Grilled Herb Crusted Chicken Breast Recipe

Grilling is the easiest way to cook. There is no mess to clean in a pan, no worries with cooking in grease or fat and then it's still is flavorful and tender. Here is a quick marinade to make sure you have the finest grilling experience for that breast of chicken. The herbs are added later with an olive oil brushing to frost it with.


4 large thick chicken breasts boneless
Marinade:
2 fresh squeezed lemons (saving the juice)
3 minced garlic cloves
1/2 teaspoon sea salt or regular
1/2 teaspoon black freshly grated pepper
pinch of cayenne pepper
3 tablespoon olive oil
zip lock bag gallon size

Place the chicken in a zip lock bag with all the above ingredients and refrigerate overnight or at least 3 hours.

Heat the grill to hot.  Cook chicken breasts until juices run clear around 12 minutes on each side on high.

Topping:
In a small bowl mix 4 tablespoons olive oil, 3 tablespoons lemon juice, 2 tablespoons minced chopped parsley, 1/2 teaspoon garlic powder,  pinch of dried basil, 1/2 teaspoon oregano, 1 tablespoon white wine or sherry, 1/4 teaspoon each red pepper flakes,  black pepper, salt and 1 tablespoon grating cheese.  Mix all together, brush the chicken after its cooked and serve. You can also use this as a dipping sauce. If it gets too dry add more olive oil.

For more grilled recipes:

Grilled  Lemon Shrimp
Grilled Lemon Pepper Chicken
Grilled Lime Chicken
Grilled Pizza
Grilled Shrimp and Pineapple Kabobs
Grilled Eggplant
Grilled Scallops
Grilled Herb Crusted Chicken
Grilled Ham
Grilled Portabello 
Grilled Wings
Grilled Beer Chicken
Grilled Porterhouse
Grilled Blackened Pompano
Grilled Wahoo
Grilled Lime Redfish
Grilled Meatballs
Grilled Lemon Salmon 
Grilled Pineapple Brown Sugar Salmon
Grilling Roundup
Grilled Chili Chicken and Steak Kabobs
Grilled Balsamic Chicken
Grilled Fish with Lime Dill Butter
Grilling Roundup
Grilled Chicken Whiskey Barbecue
Grilled Rosemary Lamb Kabobs
Grilled Portobello Balsamic Mushroom Sandwich
Grilled Rum Jerk Chicken
Grilled Southwest Chicken with Tequilla

+claudia lamascolo  Author

Baby Back Spare Ribs with Bourbon Sauce Recipe

A melt in your mouth Baby Back Spare Rib recipe! I don't make these very often but it's a treat to have these when the flavors are over the top and melt in your mouth with tender goodness.
Sweet and delicious bourbon infused ribs.
 2 racks (2 1/2 lbs)  baby spare ribs
See rub below.


Bourbon Barbecue Sauce follows below:

1/2 cup steak sauce
1/2 cup bourbon
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1/2 teaspoon Dijon mustard
pinch of cayenne pepper
1/4 teaspoon seasalt
pinch of parsley, oregano
1/2 teaspoon garlic powder

Mix all ingredients together (except ribs) this  makes 1 1/2 cups.


RUB for RIBS:

Mix 1 teaspoon chili powder, 1/2 teaspoon garlic powder, pinch of cayenne pepper,  1/2 cup bourbon or cola soda or root beer soda, salt, pepper to taste and 2 tablespoons olive oil,  place over the ribs. Marinate 3 hours if there is alot of juice from meat drain leaving a half cup .

Bake at 300 degree oven and slow cook the ribs using them placed in a large Reynolds cooking bag or wrapped tightly in sprayed oiled aluminum foil for around 2 hours or until ribs are fork tender.  You can also cook these on the grill tightly wrapped in oil sprayed aluminum foil then grill until tender around 35 to 40 minutes.  Around 1/2 hour before they are done put around 1/2 cup of the sauce on the ribs and continue baking  or grilling till tender.  Use the rest of the sauce for dipping or will keep in the refrigerator for up to two weeks.

+claudia lamascolo  Author