Sausage Pepperoni Peppers Mushroom Calzone Recipe



These are our most favorite game day foods or for all and any occassions. Perfect stuffed breads for all your family and party needs. These stuffed breads are filled with our favorites, sauteed sausage, peppers, mushrooms and pepperoni. You can tailor these to your family favorite pizza toppings and use what you like to fill these with. I will give you a list of suggestions below.

The cheese oozing out of these is the best part
for me, the more cheese the happier I am! The meat enhances the flavors from the oils it secretes.

Sausage Pepperoni Peppers Mushroom Calzones

Make your own dough or use store bought click here for my recipe
I used 1 pound for each calzone.

Filling (Double for two calzones):
1 pepper sliced into thin strips
1 8oz package mushrooms
1 pound sausage loose cooked
8 slices of pepperoni 
1 clove minced garlic
8 slices mozzarella cheese
4 slices provolone cheese
olive oil
grating cheese
black pepper

Saute the sausage in 2 tablespoons olive oil until the pink is gone. Add the peppers and garlic cook 1 more minute. Drain oil.

Roll out the first dough to 1/4 inch thick but not too thin so your filling doesn't seep through.
Add half the cheese on the bottom, sausage filling and then pepperoni and more cheese on top. Drizzle the dough with olive oil. Sprinkle  tops of dough with grating cheese, garlic minced and freshly ground pepper. Bake in a hot oven of 400 degree until browned on top.

Optional filling ingredients: chopped onions, chopped olives, hot peppers, crushed meatballs, ham and pineapple, shrimp, thinly shaved eggplant, fresh spinach, tuna, chopped tomatoes, sliced zucchini, chopped broccoli, shredded cheddar.

Use the combinations of vegetables and meat you like together for the filling. Basically meats,vegetables and cheeses holds it together.

Escarole Chicken Noodle Vegetable Stoup Recipe


I don't care what you put in the pot I love soups like these. No it's not a typo, it's called Stoup. Stoup is a soup and stew combination because it's so thick and hardy. This is so full of vegetables and really thick, just perfect for those cooler days when you need something to warm you up that's also comforting but still be a whole filling meal.



I really love homemade egg noodles in this stoup when there is time to make them. The recipe is basic so you need to enjoy the vegetables in it your family prefers. I also like to chop the vegetables and chicken into smaller pieces so everything fits on the spoon in one scoop for the stoup. No pun intended. So lets get started on our Stoup!


Escarole Noodle Vegetable Chicken Stoup Recipe


1 head escarole chopped boiled and drained. This step it to simply clean the escarole first by boiled rinsing and washing to get any dirt particles out I have grit! (you also can use fresh spinach or other greens you like)
4 chicken breast boneless cubed
1 potato cubed
2 carrots cubed 
2 chopped plum tomatoes
1 large zucchini cubed
1 stalk celery cubed
1 lb  Grandma's egg noodles boiled al dente and drained or store bought
1/2 cup boiled tiny pastina drained I like rosmarina
1 tablespoon freshly chopped parsley and basil 
salt and freshly ground pepper to taste
grating cheese

Optional: mushrooms, butter beans, Italian sausage cubed, chopped onions,corn, peas.

Note: you can use other pastas of any kinds or rice cooked and drained to package instructions add at the end when stoup is completed.

In a 5 quart soup pot, add the chicken and fill the pot with water leaving space around 3 inches from the top. Boil until the chicken is white removing any scum that forms on the top and scooping out.
Add to the pot the herbs and spices, greens, tomatoes and whatever vegetables your using. Simmer until stoup's vegetables are soft around 1 hour.

Add the pasta at the end along with stirring in 1/4 cup grating cheese to the pot. Ladle into bowls add more cheese for garnish.
Note:
Stoup freezes well, just cook the pasta fresh and freeze the stoup before adding. 


Check my index guide under beans, stews,  soups, and chili's for more recipes. 

Three Bean Chili Merlot Recipe



A heartier chili with a splash of Merlot. Delicious blended flavors with three beans. Great using even leftovers for  filling flour tortilla or topping off some nacho chips with shredded cheese, sour cream and avocado. This chili is loaded with fresh peppers, and chunks of fresh plum tomatoes.




Three Bean Chili Merlot Recipe

2 pounds ground round beef
1 can each 12 ounce or larger of drained and rinsed black beans, great northern beans and pinto beans
1/2 cup Merlot wine
8 plum tomatoes chopped into small pieces
4 plum tomatoes pureed
1 28 ounce can of tomatoes crushed
2 stalks celery chopped fine
2 green bell peppers sliced or chopped in square pieces
1 teaspoon each garlic minced, chili powder, parsley, salt, pepper 
1 tablespoon sugar
1 1/2 teaspoons granulated garlic
1/2 teaspoon cumin

Add the ground beef to the pot with 2 tablespoons olive oil saute with garlic until pink is gone. I don't use onions but this is where you would add one small diced one if you like them.
Add everything else to the pot. Simmer for at least 2 hours on low. Can be also done in the slow cooker on low for 4 hours.

Baked Artichoke and Spinach Dip Recipe



A favorite dip during the Football season. Here is a dip everyone loves  the flavors are really awesome no matter what you use to dip in this, our favorite is garlic bread wedges!


Baked Artichoke and Spinach Dip Recipe


1/2 cup whipped cream cheese
1/2 cup shredded mozzarella
1/4 cup mayonnaise
1/2 cup grated blend or Romano and Parmesan cheese
1 teaspoon garlic powder granulated
2 teaspoons dried parsley flakes
1 can artichoke hearts drained and boiled to remove any bitterness and soften
2 cups boiled fresh spinach



Heat oven to 350 degrees.  Mix everything together in a food processor ( except mozzarella) and blend till a little chunky.

Bake in a greased baking dish top with mozzarella and bake for 25 minutes. Use your favorite crackers or vegetables to dip with.

+claudia lamascolo  author


Italian Chicken White Bean and Spinach Soup Recipe

Comforting soup to soothe away all your cares in the world. This not only smells wonderful while it's cooking it really makes you feel better no matter what your mood is. It's my go to soup. Great flavors great results every time! 



It's optional to add pasta shown here is
 Orecchiette macaroni boiled after the soup is done and added last. Enjoy!


Chicken Bean and Spinach Soup Recipe

1 tablespoon olive oil
1 tablespoon butter
3 cloves minced garlic
1 cup finger carrots
1 28 ounce plum tomato chopped
1 onion chopped
1 8oz package mushrooms
6 cups chicken broth
2 cans cannellini beans rinsed
1 tablespoon each oregano, parsley, garlic powder
1 bag 10 ounce fresh spinach
black pepper and salt to taste
1/2 cup Parmigiano Reggiano cheese
3 slices Pancetta cooked and crumbled
3 cups boiled cubed chicken breast

Place everything in the a large dutch oven pot except for cheese and simmer until vegetables are tender. Garnish with cheese. If you would like to add pasta, boil any kind to package instructions and add at the end of cooking the soup. 
+claudia lamascolo  Author



Anisette Orange Marmalade Cookies Recipe

                                          
This wonderful Italian Cookie recipe is from a very loved friend of mine Louise. Here is a cookie that I am reposting as my Touch Back Thursday post. When I lived in Upstate New York these were a must make at Christmas time. Now living in Florida since 1994 I can't wait that long and make these marmalade cookie all year round, as they keep me close to Louise and I think of her and miss her everyday. She is one of my very favorite bakers and I am so happy to have her in my life. She turned 90 years old this year, bless her heart. I miss our long talks, coffee in the morning and the walks around the neighborhood. Time just flew by living here. I am dedicating this post to her.  Unfortunately she and we,  had lost her best friend, husband and very loved and appreciated  man in the past year you will see in the photo below. R.I.P. Jim we all miss and love you. I am grateful to have had the pleasure of having them touch my life and have been a part of theirs.  Thanks Louise for the recipe your forever in my heart everyday.
R.I.P. Jim 


 Louise these are the best cookies xo!


Best Bread Pudding with Bananas Recipe Video


Oh course everyone thinks they have the best recipes right? Well if you make it often it must be a best recipe in my book. We make this very often not only for our family but it's the most asked for whenever we need to bring a dessert for gatherings. I am not quite sure if it the topping sauce or the actual bread pudding they love so much. We have three topping versions we use for the end garnishings. Read on for the recipes.






I always find that using riper bananas enhance the flavors immensely, however greener bananas have less calories from what I have read on the internet who knew? I am not sure you should care after you see these ingredients! (Smile)




Best Bread Pudding with Bananas Recipe Video

3 tablespoon butter, cut in small pieces
4 small  ripe bananas, finely chopped
1 cup brown sugar or white sugar more for the top
4 to 5 cups of torn Italian day old bread
2 cups half an half
1/2 cup heavy cream
4 eggs beaten
1 tablespoon vanilla, rum or kahlua
Pinch of salt
1/2 teaspoon or more to taste ground cinnamon

pinch of nutmeg optional

Garnishes

Whipped

Hot Fudge Sauce or Caramel Sauce or Whiskey Sauce recipe below
Whipped Cream

Directions:

In a medium bowl add the chunky bananas, half an half, heavy cream, cinnamon, eggs, flavorings of choice, salt.
 In a large buttered casserole dish place place the butter and put into a 350 degree preheated oven to melt, remove. Place the pieces of torn bread on the bottom into the butter then pour the mashed bananas mixture over the bread,set aside for 10 minutes.

 Sprinkle with cinnamon and nutmeg, dot with some melted  butter more white or even brown sugar. Bake for 45 minutes or more till set in the middle the knife will come clean when inserted on 350 or till browned nicely on top.

Serve with hot fudge sauce or caramel sauce homemade or purchase ice cream toppings then add whipped cream to the top.

Hot Fudge Kahlua Sauce

1 can condensed milk (14 ounce size)
2 squares unsweetened chocolate chopped
dash of salt
1/3 cup water
1/2 teaspoon vanilla
1 tablespoon Kahlua
In a double boiler or microwave, combine the milk, chocolate and melt over boiling water. Stir until chocolate melts and mixture thickens. Remove from heat, stir in water. Cool add the vanilla and Kahlua.


Caramel Rum Sauce The Adult Version (leave the rum out for the kids version)

1 cup brown sugar

1/2 heavy cream
1 tablespoon cornstarch
1 tablespoon butter
2 teaspoons rum flavoring or liqueur
Bring to boil. Add rum. Cool several hours in refrigerator .


Whiskey Cream Sauce:

1/2 cup heavy cream
1 stick butter
1/2 cup sugar
1/4 bourbon

Combine all ingredients in a small saucepan, come to a slow boil. Remove serving hot  and pour over pudding.

Summer's Best Recipe Roundup 2014


Though we have to say goodbye for the summer, we still can make some favorites that will keep that warm feeling inside and bring back the memories we love. As I looked through my recipes from end of May these were the most viewed, comments and shared. Hope it brings you warmth and sunshine through out the whole year and thanks for all your support and happy cooking. 




Blueberry Drop Cookies



Oreo Stuffed Brownies




Fresh Raspberry Galette



Amaretto Hot Fudge Ripple Ice Cream



Baby Back Spareribs


Cheesy Potato Croquettes


Portabello Mushrooms




                                      Nutella Smores 




                                                 Grilled Seafood Zucchini



                                    Mom's  Homemade Sausage Skewers   





           
                                   
                    Summer Best Recipe One Pan Beef Stew


+claudia lamascolo  Author

Snickerdoodle Peanut Butter Chip Brownies




These taste a lot like snickerdoodle cookies with peanut butter in the center.  The cinnamon sugar compliments the peanut butter perfectly. Paired off with coffee and tea they're a great match. Reminds me like a coffee cake in texture. They're a dense like  scratch cake. I really think they became a favorite with the kids when they were little. After they cooled I added the extra chips on top for garnishing these are perfect for any type of travel as they will hold up well. They also freeze great. 

Snickerdoodle Peanut Butter Chip Brownies

Beat together:

3/4 cup butter
3/4 cup brown sugar
3/4 cup white sugar

Beat together sugars and butter with an electric mixer until light around 3 minutes.

Add:

2 eggs beating until smooth
2 teaspoons vanilla

Gently blend in:

1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 1/3 cups flour

Filling:

1 cup peanut butter chips
cinnamon and sugar mixture (2/3 cup sugar to 3 teaspoons cinnamon)

Line a brownie pan with parchment or heavily grease. Preheat oven to 350 degrees.

Spread a thin layer of batter on the parchment paper. Sprinkle with cinnamon and sugar to cover that layer, then add the 1 cup peanut butter chips. 



Spread the remaining batter over the top. Sprinkle with more cinnamon sugar mixture.

Bake around 20 to 25 minutes do not overbake these will end up dry. Cool, cut into squares.

Chocolate Caramel Banana Cream Cupcake Recipe



A very sweet dessert for the caramel and chocolate lovers.  Bananas go so well with these two ingredients. This banana cream caramel chocolate cupcake will light up anyones eyes when you make them.  Easy as can be. Of course if you wanted to make them quicker you could use a cake mix instead of this scratch recipe provided. Either way you're going to be the talk of any party or family function, these are decadent and delicious all dressed up and even if you don't like the caramel they are fantastic with bananas and cream alone try topping them with whipped cream if your not a fan of caramel oh so good!

Let's get started here's all you will need to make these easy Chocolate Caramel Banana Cream Cupcake:



1 package vanilla or chocolate pudding made to package instructions then cooled
1 recipe of Wesleys chocolate cake recipe below (adapted by Kraft recipes) made into cupcakes cooled
sliced bananas
rolo candy unwrapped
parchment paper


For the Wesleys chocolate cake recipe :

1 - 4 ounce package of unsweetened chocolate
1-  3/4 cups sugar divided
1/2 cup water
1- 2/3 cups flour
1 teaspoon baking soda
pinch salt
1 stick of butter
4 eggs
3/4 cup whole milk
1 teaspoon almond extract

Prepare cupcake tins with liners.

Microwave the chocolate, water and 1/2 cup sugar in a glass bowl. Stir every 2 minutes until melted then set aside to cool.

Beat the sugar and butter together for around 2 minutes. Add the eggs 1 at a time. Then add the flour, baking soda, salt, mixture alternate with milk. Blend in the chocolate mixture with almond extract.

Pour into cupcakes tins and bake on 350 until middles spring back around 20 minutes. Cool completely. Remove from the paper liners and slice in half.

 After slicing each cupcake in half, fill with pudding and sliced bananas. More pudding then banana. Put the top of the cupcake on the banana pudding mixture. 



 Place the rolo unwrapped on parchment paper and microwave 10 seconds to soften. Spread and transfer to the tops of each cupcakes spreading quickly. Top with another slice of banana for garnish.

Best Scampi Mediterranean Pasta Recipe


Calling all seafood lovers! Ok so your not substitute chicken then but sauteed in butter! This is a seafood lovers dream meal! Seriously the best tasting scampi that fresh and delicious with your favorite pasta. I chose penne pasta this time but have made this with fusilli, vermicelli, rigatoni and cavatelli. Your the judge of the pasta, it doesn't matter as long as it's hearty enough to absorb the amazing scampi sauce your about to make! Let's get start shall we?


Best Scampi Mediterranean Pasta Recipe

2 medium zucchini
2 plum tomatoes
1/4 cup white wine
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon each, oregano, basil, parsley,
1/2 teaspoon kosher salt
1/4 teaspoon pepper 
12 or more sea scallops
12 or more large shrimps with tails on
 scampi sauce recipe see below
1 pound pasta of choice cooked to the package instructions

Cut zucchini and tomatoes into small chunks.

Combine zucchini, tomatoes, wine, 2 tablespoons olive oil, seasonings such as herbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper ( I like a little heat so I add a pinch of cayenne pepper too). Arrange in an even layer in 13- x 9-inch baking pan; pour remaining oil mixture over vegetables. For softer vegetables, place in the oven for around 15 minutes on 400 degrees. Otherwise proceed below, they will be a little crisp.

Combine scallops and shrimps with 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper or more to taste. Arrange scallops and shrimps on top of vegetables. Broil 8–10 minutes or just until scallops are opaque and firm,  shrimps turn pink and begin to brown on top, take out the scallops if they cook quick then the shrimps,  remember if you happen to use frozen to thaw them first in the refrigerator.

Scampi Sauce Recipe: (I double the recipe for a pound of pasta because I like it saucier than just coated but this is for a pound without doubling)

2 tablespoons butter
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 cup white wine do not use cooking wine
2 teaspoons fresh garlic minced
2 tablespoons Italian parsley minced
1/4 teaspoon lemon zest
sea salt and cracked fresh black pepper to taste
optional: a few shakes of red pepper flakes

Heat olive oil and butter in a fry pan, add garlic for 1 minute  do not brown. Add everything but the parsley and zest,  boil for 30 seconds. Add the parsley and zest last.

Add scampi sauce then toss to coat vegetables and pasta and scallops on top, add the salt and pepper to taste, serve immediately.  I also like to top mine with buttered bread crumbs which is another option. Just add butter to a fry pan around 2 tablespoons, add some Italian flavored bread crumbs and fry until browned. Sprinkle on top,  delicious!

Stuffed Breakfast Tortilla Calzone Recipe




You would never believe this is a tortilla. The flaky crust on the outside is baked to perfection. This really takes no time at all. The filling is wonderful with Italian meats such as capicola, pepperoni, eggs and more. All inside this little tortilla calzone style pocket making it the best breakfast to start off your day. Great lunch for the kids too!


Drizzled with olive oil and sprinkled with garlic powder then parsley before baking




Provolone
Eggs
Green peppers
Minced garlic
Hot capicola or ham chopped
Pepperoni
Eggs
Milk
Parsley, oregano, basil, garlic powder
Flour tortilla
Olive oil

Optional other suggestions: olives, mushrooms, onions, prosciutto, mortadella, salami.

 Garnish with sliced plum tomatoes on a plate drizzled with olive oil, salt pepper, minced garlic and set aside

I used 4 eggs beaten with 3 tablespoons milk adding 1/2 teaspoon each of the herbs listed and a little garlic powder along with 1 teaspoon minced garlic. 

In a large fry pan heat 3 tablespoons of olive oil till warm. Add the eggs, top with chopped capicola and chopped peppers. 
Lay out one large tortilla, add the provolone on the bottom, some eggs mixture, pieces of pepperoni all in the middle. Fold up the sides, then both ends to the center. Flip on the folded side down on parchment paper. Sprinkle with garlic powder, parsley flakes then drizzle tops with olive oil. Bake in a hot oven 400 degrees until browned around 15 minutes.

+claudia lamascolo  Author

Pineapple Turnover Recipe

Here a quick easy recipe if you like pineapple. These can be served warm or cold and perfect to pack in lunches. Easy to make and easy to transport. Use homemade pie crust or store bought ingredients for even a quicker dessert.




Crushed canned pineapple or fresh chopped in fine small chunks, then drained
pineapple apricot preserves
homemade pie dough or store bought
milk and sugar

Optional frosting: Powdered sugar and water mixed 

Roll into rounds, place two to three tablespoons of filling to a 9 inch round pie crust. Spread with preserves. Fold over. Press the edges with the tines of a fork.  Pierce tops of dough with a fork. Brush with milk and sugar.  Bake at 400 degree hot oven until lightly browned. Drizzle with frosting if you like.
+claudia lamascolo  Author

Lemon Rosemary Chicken Cutlet Recipe


This has all the freshness of Spring no less the end of Summer dish, brings you to that sunny warm place with the lightness of the lemon and rosemary combined, they compliment each other perfectly.

Lemon Rosemary Chicken Cutlet Recipe


Fresh lemons sliced
2 or 3 boneless chicken breasts sliced around 1/2 inch thick
flour seasoned with salt, pepper, oregano, parsley, garlic powder ( 1/2 teaspoon each)
1/2 cup chicken broth
canola oil
plastic zip lock bag
1/4 cup wine (marsala, white wine or sherry) or use lemon juice if you prefer
1 or 2 fresh rosemary sprigs

Place 1/2 cup flour in the plastic bag with seasoning. Shake each piece of chicken into the flour mixture and fry in a heated pan of hot oil around 3 to 4 minutes on each side until lightly browned. Drain on paper towels. Add to a pie plate. Preheat oven to 350 degree oven.
Pour into the bottom of the pie plate, chicken broth and wine. Top with rosemary sprigs on each chicken and a slice of lemon on each piece. Bake uncovered around 15 to 20 minutes making sure juices run clear when piercing the chicken in the thickest part. Before serving twist the cooled lemon slices over the top of the chicken.

+claudia lamascolo  Author

Sausage Mushroom and Peppers Cabernet Sauce Recipe


This is the perfect sauce to start off any meal, whether you make this in a covered sandwich, over pasta, rice or even over a baked potato. No matter what you can really just eat this right out of the dish then spoon it the bowl  sopping up the sauce with a wonderful bakery favorite bread. Either way you will be very please on this wonderful blend of flavors if your a Italian sausage lover. I love this tossed over penne pasta or rigatoni. My son loves it in a sub roll baked with garlic bread and topped with mozzarella on top.  Rice and potato lovers you're also in for a treat! Great over cooked pasta or choice of rice, mashed potatoes or serve in a covered sandwich.


Sausage Mushroom and Peppers in Cabernet Sauce Recipe



Bell peppers 3 or 4 sliced and cleaned

2 lb of Italian hot or sweet homemade or store bought sausage cut in bite size pieces or leave in larger links for sandwiches
2 pounds pureed plum tomatoes or canned whole tomatoes pureed
1 pound baby bella mushrooms or whatever kind you like
olive oil
1/2 cup Cabernet wine or water
4 whole cleaned garlic cloves

Optional toppings: grating cheese, chopped parsley, chopped Kalamata olives, minced prosciutto, mozzarella, chopped pepperoni, crumbled feta cheese 

Serving suggestions: Cooked pasta to package instructions, cooked rice to package instructions, sub or hard rolls adding melted cheese. Cooked potatoes.

In a large saucepan 5 quart, saute the sausage in 3 tablespoon olive oil until browned on both sides around 10 minutes.  Add the garlic, peppers and mushrooms. Saute for around 2 to 3 minutes. Add the tomatoes, wine and simmer on low for around 1 1/2 hours, adding water if needed. .
+claudia lamascolo  Author

Nutella Frangelico Cookies and Cream Ice Cream Video Recipe


Oreo chocolate cream stuffed cookies  plus spread with Nutella is a combination you will love if you're a Nutella fan like we are. We also love the hazelnut taste of Frangelico a light liqueur imported from Italy, it gives the perfect flavors to make this the most delicious frozen confection and dessert you will ever want to make!



Nutella Frangelico Cookies and Cream Ice Cream Recipe


1 cup chilled whole milk
1 cup sugar
2 tablespoons or more to taste of Frangelico or Kahlua Liqueur
2 cups chilled heavy cream
chocolate stuffed Oreo creme cookies
Nutella

Mix the sugar, milk, cream and Kahlua in a bowl and whisk until well blended. Freeze for at least 1/2 hour.
In the meantime, spread the chocolate stuffed Oreo's on one side with Nutella. Place on a large sheet of wax paper. Fold over the wax paper and smash the oreo's into bite size pieces and set aside.

Place the cold mixture from the freezer into your ice cream maker and proceed to your booklet instructions for your ice cream maker.

Around 25 to 30 minutes later, fold in the cookie bits spread with Nutella and mix.




Pour into your freezer container and freezer at least 3 hours before serving.