Old Fashioned Biscuit Strawberry Shortcake Recipe

This is my summer go to recipe. Everyone loves short cake but biscuit style. This is a biscuit recipe made in a 9 inch cake pan instead of individual biscuits. Piled high with berries and cream! Being I work so many hours I don't have time to primp and fluff my foods and desserts, especially since it's gone faster than it takes to make. If you want to take the time to make it perfect then I commend you for your efforts! Oh and if you really want to cut time use biscuit mix , 4 cups worth of mix will make
two large ones follow the package instructions!

Old Fashioned Biscuit Recipe:

4 cups flour
6 -1/2 tablespoons sugar
2 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 eggs beaten
1 cup milk
1 teaspoon vanilla

Garnish:
2 quarts sliced fresh strawberries mixed with 3 tablespoons sugar 1/4 cup water set aside in the refrigerator till ready to use
1 pint raspberries
1 pint blueberries
whipped cream or non dairy whipped topping

Heat oven to 425 degree hot oven. Grease 2 - 9x9 round cake pans.
Combine all dry ingredient and add shortening using a fork to cut into the flour mixture.  Add the wet ingredients and stir just till blended. 
Pat down into the two 9 inch cake pans and bake until golden brown on top around 15 to 20 minutes.
Cool
Top with berries and whipped cream.

Black Bean Chicken Enchiladas Recipe

Black beans, jasmine rice, spiced up boneless chicken breasts all rolled up into this heavenly enchilada with melted cheese. We just love this one!

Black Bean Chicken Enchiladas Recipe

Filling: 1/2 can chilies peppers or 1/2 bell pepper diced 
1 cup cooked jasmine rice ( I used the boil in bag rice)
1 can drained black beans
3 cloves minced garlic
1 small fresh finely chopped plum tomato
olive oil
3 chicken breast cut into small cubes
fajitas seasoning, chili powder, cumin 
salt, pepper and cayenne to taste
1 double recipe of enchiladas sauce see below or use 2 can enchiladas sauce
extra sharp cheddar cheese
optional sour cream, jalapeno peppers, black olives
14 to 16 flour tortillas

In a large fry pan, heat oil 2 or 3 tablespoons olive oil and saute the chicken sprinkling the top evenly over the top (around 1 teaspoon of each) with all seasonings around 3 to 4 minutes stirring on both sides. Add the garlic and peppers. Saute until the chicken is done another minute or so,  then fold in the tomatoes.
Add the cooked rice and drained black beans. Stir all together until combined, remove from heat and season with salt and pepper to taste. I also add a pinch of cayenne pepper. Set aside and make the sauce:

Enchilada Sauce

1/4 cup chili powder
1/4 teaspoon cumin
1/2 teaspoon onion powder
1 clove minced garlic
salt pepper, cayenne
1/2 can finely chopped chilies (I put them in the food processor with the tomatoes)
2 tablespoons self rising flour
1/4 cup canola or vegetable oil
2 or 3 pureed beefsteak tomatoes in the food processor ( you can also add the onion, garlic and chilies)

Note: I doubled this recipe for 16 enchiladas


In a small saucepan add flour, oil and chili powder. Stir constantly until lightly browned.  Add the tomatoes pureed, onion, garlic and  peppers.  Add salt and pepper to taste and cook for 10 minutes.

+claudia lamascolo  Author

Antipasto Calzone Recipe

Our favorite meat calzone all wrapped up in one lovely homemade dough!

Homemade dough recipe click here

Filling suggestions:

Hot capicola
Sliced plum tomato
Boiled Escarole drained and blotted dry or use sauteed spinach 
Thinly sliced peppers
Provolone slices
Shredded mozzarella
Genoa Salami'

Optional: sliced black or green olives, mortadella, prosciutto, chopped artichoke hearts, spinach

Roll out 1 pound of  dough 1/4 inch thick. Add a little or lot of everything you like in the middle of the dough and roll like a jelly roll. Place seam down on an oiled cookie sheet or parchment paper, drizzle top with olive oil sprinkle with grated cheese and granulated garlic. Bake at 400 degree hot oven for 40 minutes or until browned on top.

Avocado Southwest Shrimp Salad Recipe Video

Here is a fresh taste of spring and summer all year round! This salad always puts a smile on my face, it's easy and oh so yummy! The healthy alternative for all my readers who wish to shed some weight before the summer hits! This is the one for you, always a hit no matter when I make this you will love the taste I promise! Of course you can add boiled chicken or shrimp to eat and make it a heartier meal but it's great without it!

Avocado Southwest Salad Recipe Video

1 corn off the cob preferably grilled with chili powder and olive oil, cooled cut off the cob (or just use canned and add some chili powder)
1 cup grape tomatoes or plum tomatoes chopped
4 avocados cut in half pitted  and scooped out (to fill) (or use a melon ball scoop to make one big salad)
1/2 cup seedless cucumber chopped into small bite size pieces
1/2 cup chopped black olives, green or kalamata style
1/2 cup black beans
Lime slices for garnishing

Optional: Salad shrimp or cubed grilled chicken 

Other optional additions : whole milk mozzarella small cubes, sharp cheddar cubes or feta chopped in small bite size pieces works better with the larger avocado.

Dressing:

1/2 cup freshly chopped parsley
1/2 teaspoon each dried oregano, garlic powder salt and pepper
pinch of cayenne pepper
1/2 teaspoon chili powder
3 tablespoon lime juice
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil


Other Delicious Southwest dishes:


Southwest SoupTequila Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables Pumpkin Bread Pudding From Arizona
Southwest Corn Pudding
Southwest Cheddar Scones
Southwest Potato Salad
Southwest Shrimp Pasta
Southwest Tex Mex Hamburger Sauce
Southwest Chicken Chili

Grilled Balsamic Chicken Caprese Salad Recipe

Here is the perfect light dinner with herb crusted balsamic chicken and a delicious on a bed of caprese salad. I made this special celebrate a successful diet loss program I was on plus the start of summer with my  goal achieved. Eating healthy never tasted so good! Happy summer to all and eat healthy!


Boneless Chicken Breasts (as many as you need for your size family) I made 3 medium sized breasts.
2 tablespoons aged balsamic vinegar, more for drizzling
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 tablespoons olive oil
salt, pepper to taste
pinch of cayenne pepper
sliced plum tomato
wedges of fresh mozzarella
fancy green or romaine lettuce
1 tablespoon each fresh or dried rosemary, basil and parsley


Marinade chicken in the lemon juice, balsamic vinegar,  garlic powder, paprika, herbs and olive oil. Heat grill on high and cook the chicken breasts until the juices run clear. Serve on a bed of assorted greens, garnish with mozzarella and tomato slices. Drizzle with olive oil, more herbs and balsamic vinegar.
+claudia lamascolo  author

Peach Pancake Recipe

Diced peaches are a perfect addition to these pancakes. I like them so much I didn't even need syrup on them but they taste great with whipped cream more peaches and a dash of cinnamon!

Peach Pancake Recipe

2 cups biscuit mix
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 buttermilk
1 egg
1 1/2 cups fresh or canned peaches chopped in small pieces

Optional Topping: more sliced peaches,  whipped cream, cinnamon and maple syrup

Mix everything except peaches in a bowl until blended . Fold in the peaches.

Heat the griddle to 375 degrees and ladle spoonfuls of batter on the griddle cooking until edges are dry on both sides. 

Place on a plate with garnishes and serve.

Moroccan Lamb Steaks and Book Review

It is so exciting and I am honored to be part of this book tour to have experienced and recreate a fabulous recipe from a boholicious cook, friend, author, school psychologist, wife, mother,  grandmother, business woman and  chef who has debuted her first exotic world travel cookbook  +ally phillips  from  Ally's Kitchen. I have this great opportunity to have been sent a copy of this wonderful cookbook and review it. She makes all these recipes in her book from her experiences traveling all over the world and it is over the top fabulous you will treasure this one and a must have.  I would love all my readers to check out all the great recipes from her culinary journey to recreate the authentic foods in her new book which includes this one for Moroccan leg of lamb.  Lamb is a favorite of mine and this marinade is over the top fabulous and I know you will love the flavors! She will make her passion contagious to want to cook from the heart as she has and with ease from her exotic travels as she makes you feel all her love for cooking in this fabulous book!

 Check out her exciting blog and cookbook trailer below and a chance to win a copy of this amazing cookbook here below. 
All you have to do is enter and the more you do the better your chance to win! 


a Rafflecopter giveaway

I know after you have checked out her blog, trailer and blog tour you will want a copy for yourself,  so here is the link to order this awesome cookbook!

Amazon.com: http://www.amazon.com/dp/1462115462/ref=tsm_1_fb_lk

Barnes & Noble: http://www.barnesandnoble.com/w/allys-kitchen-alice-phillips/1120728889?ean=9781462115464

Blog Tour Page: http://blog.cedarfort.com/blog-tour-allys-kitchen/

 Ally's Kitchen

Moroccan Lamb Steaks ( slightly adapted from Ally's Kitchen Cookbook pg. 127) 

Moroccan Lamb Steaks and Book Review

6 to 8 leg of lamb steaks ( have the butcher slice them for you)
1 tablespoon lemon pepper
1 tablespoon mint
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon red chili pepper
1 teaspoon sea salt
2/3 cup olive oil 
4 tablespoons Worcestershire sauce
1 tablespoon prepared mustard stone ground
1 tablespoon minced garlic
1/4 cup pepper jelly
1 zest and juice of 1 lemon

Place all ingredients in a large bowl (except lamb) and whisk together. Add the lamb piercing it with a fork to soak in the marinade. Cover and refrigerate for 1 hour or overnight. These can be baked with marinade in a preheated oven at 350 degrees for around 35 to 40  minutes or grilled outdoors until the desired doneness. 

Outstanding recipe a keeper for sure!  Enjoy! 

Don't forget to visit her blog for many other great recipes. 

You can follow her below:

Ally's Kitchen website: http://www.allyskitchen.com/

Italian Burger with Garden Relish Recipe

What makes this Italian?  You will have to read the ingredients!

Italian Burger with Garden Relish Recipe

1 pound lean ground beef
1/2 pound loose Italian sausage
1/2 cup chopped pancetta easier to freeze first and then chop or put in a food processor
1- 4 ounce can tomato sauce
3 tablespoons minced garlic
1/4 cup Italian flavored bread crumbs
1/4 cup red wine
1 tablespoon steak sauce
salt, pepper and cayenne pepper to taste

Mix all together and shape into patties. I like to lay it out onto wax paper and use a round glass to cut them out.
Heat the grill and cook on medium heat until all the pink is gone. Serve on toasted Italian rolls and garden relish on top recipe below.

Garden Relish:

1 bell pepper chopped fine
2 medium size beefsteak or plum tomato chopped
2 cloves garlic chopped
1 tablespoon bleu cheese crumbled or cubed mozzarella
2 tablespoons chopped black or green olives
1 tablespoon olive oil
1 teaspoon vinegar

Mix everything together.

Optional: 1 small finely chopped onion 1/4 cup chopped fresh mushrooms

Mix everything together.

Top your burger with relish.

Italian Chickpea Tomato Salad Recipe

A fresh assortment of vegetables, mozzarella, olives with a great homemade dressing that makes this so special!

Here is all you need:

Cubed Tomatoes
Cubed Cucumbers
Cubed Whole Milk Mozzarella
Chickpeas
Assorted Olives

Italian Dressing:


1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
4 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon granulated garlic
1 teaspoon each dried basil, oregano, parsley, sprigs of fresh rosemary
salt and pepper to taste
1/4  teaspoon cayenne pepper

In a large enough bowl to accommodate all the vegetables you have chosen for your salad, toss with the dressing and refrigerate at least 1/2 hour before serving.

5 Minute Apple Tortilla Recipe

This is the quickest dessert I ever made! Perfect for everyone who doesn't like to bake or cook because it's so easy!  You can use any fruit and the same method for the recipe directions that you like. I was just sitting here one day thinking how easy it is to make a quesadilla with cheese so why not a dessert one?  Well here is my idea for the quickest dessert I have ever made and everyone actually raved about them, go figure! Mom, dad , your friends and family will love these!

Fill the round tortilla with 1 sliced apple around 1/2 cup fruit will do! Melted butter really enhances the flavor!

Microwave a few minutes but use these drained!

5 Minute Dessert Apple Tortilla Recipe

Tortilla per person (flour style Tortilla)
1 apple peeled and cubed per tortilla or 1/2 cup any other fruit you like
Cinnamon to taste
Butter (2 tablespoons)
Sugar to taste
Garnish Options:  cinnamon sugar combination, whipped cream, ice cream or just powder sugar

Here is all you do:

In a microwave proof bowl, add the apples, sprinkled with cinnamon and sugar to taste Around 1 teaspoon sugar and 1/4 teaspoon cinnamon. Microwave the apples for 4 minutes. Note ( if using berries of any kind only 2 minutes)
Melt the butter in a fry pan big enough for the tortilla. Place the round tortilla into the sizzling melted butter. Fill the tortilla with using a slotted spoon for the apples or whatever fruit you use removing the liquid,  fold in half  and again  leaving one side open showing with the filling. Fry on one side until brown, flip, brown the other side. That's it. Then just garnish with what ever you like.

+claudia lamascolo   Author

Corn Fritter Recipe

Here is a great little fried corn fritter perfect for an appetizer before a great seafood dinner or just a great before dinner snack!

Great for using leftover corn

Corn Fritter Recipe

1 egg

1 cup flour

1 cup corn

1 tablespoon baking powder

4 tablespoons melted butter

4 tablespoons sugar

1/2 cup milk

Oil for frying

Garnish:

Powdered sugar

Mix the egg, milk baking powder, salt, butter and sugar in a bowl. Stir in the flour, add the corn. Mix well.

Heat oil until using a drop of batter starts to sizzle ( medium heat). 

Drop by teaspoons full in the hot oil and cook on both side.

Shake into powdered sugar and serve hot. These made around 24 double the recipe if you want to feed more than two people! They go quick.

Roasted Herb Breaded Vegetable Recipe

When it comes to getting the family to eat vegetables it's like pulling teeth! This is one sure way to get them to eat them. They love this medley with the garlic and herbs and buttery coating, they actually ask for this one over any others now!

 Baked  Herb Roasted Vegetable Recipe

Sliced potatoes
Sliced zucchini
Sliced peppers
Broccoli and cauliflower florets
Julienne style carrots
Green beans or snow peas
Sliced in half plum tomatoes
other suggestions: brussels sprouts, yellow squash, butternut squash cubed, eggplant cubes
2 cloves minced garlic
1/4 cup Reggiano Romano cheese
salt and pepper to taste
sprigs of fresh rosemary
2 or 3 fresh basil leaves chopped
2 tablespoons fresh chopped parsley
3 tablespoons melt butter 
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup Italian flavored bread crumbs or more

Note: for dieters spray all vegetables with cooking spray oil and season

In a large bowl put the amount for your family in a bowl around 4 to 5 cups of assorted vegetables. Add the vinegar, oil, butter and seasonings with fresh herbs. Toss to evenly coat.
Spread out on parchment paper and sprinkle with cheese and top generously with bread crumbs.  Bake( roast) at 400 degree hot oven for around 35 to 45 minutes until they start to brown and potatoes are soft when pierced with a fork.

Chocolate Chip Blonde Brownie Recipe

I love easy desserts and something that will let you have more time than standing there baking all day. This is my go to recipe when that chocolate craving strikes! The chocoholics in my family love this too. The ease of this recipe is fabulous! The results even better. You can't go wrong with chocolate chip cookies in a pan made into a brownie form. Thick chewy, soft, melted gooey chocolate? What more can you ask for other than "pass the milk please"! I make an easy frosting and drizzle over them while still warm. Delicious!

Chocolate Chip Bar Recipe

1 cup butter softened
1 1/2 cups brown sugar
Beat together with a mixer for around 2 minutes.

Add:
2 eggs lightly beaten
1 teaspoon vanilla or substitute 1 teaspoon instant coffee for mocha flavored

Stir in:
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda

1- 12 ounce package chocolate chips or chunks"or sub peanut butter chips or toffee chips

Optional: 1 cup chopped pecans,  Garnish :  canned chocolate frosting for the topping

Fold in chocolate chips I like chunks and use around 1 1/3 cup.

Preheat oven to 350 degrees. Spread this mixture in a parchment lined brownie pan or use a 13x9 ( I like mine higher 12 x9 pan).  Bake at 350 for around 40 minutes or until tooth pick comes out clean in the center.  Cool completely and cut. Drizzle while warm with chocolate frosting. 

Chocolate Frosting
1 cup powdered sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon softened butter
a few tablespoons of water

Combine the sugar, cocoa and butter and add water until its a free flowing consistency. Spread over warm brownies.

Happy Cinco De Mayo Recipes

                                     Mexican Chicken Wings

                    Taco Salad Bowls Recipe

Tequila Lime Shrimp

                             Mexican Pasta

  Crockpot Chicken Tequila Black Bean Tortilla    

            Chili Made with 15 Beans Recipe

                                                                           

                                                            
                               Chilies Rellenos Casserole 

                                                           

                                                     

           Cheesy Black Bean and Rice Casserole

Tulum Ruins in Cozumel Our Vacation  Cruise Trip

The staples of Mexican cuisine are typically corn and beans. Corn, traditionally Mexico's staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn, however, is used to make masa, a dough for tamales , tortillas , and many other corn-based foods. Squash and peppers  also play important roles in Mexican cuisine. The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.

Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th Century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines. For More info click here MEXICO.

                              Curt's Breakfast Burrito

 

               Churro's Cinnamon Sugar Fried Cakes

                                Mexican Refried Bean Dip

Beautiful Cabo St. Lucas

                                     Mexican Fruit Tart

                                                    Tequila   Lime Cheesecake

                                             Chimichangas

                                     Strawberry Margarita

                                         Mexican Casserole  

                                     Mexican Lasagna

Homemade Tortilla Recipe Cinco De Mayo

more recipes?

Mexican Cup Meatloaf
Mexican Freezer Marinade
Mexican  Quick Taco Soup
Turkey Tortilla 
Rice and Mushrooms




Happy Cinco De Mayo! Enjoy!

Grilled Asian Chicken Thigh Recipe

Grilled Asian Chicken Thigh Recipe 

8 to 10 boneless chicken thighs 
1 cup teriyaki sauce

1 cup hoisin sauce

1/4 cup rice wine

1/4 cup soy sauce

3 cloves minced garlic

3 tablespoons sesame oil and 1 tablespoon olive oil

1 teaspoon fresh minced ginger

red pepper to taste

salt pepper to taste

Fry chicken in sesame and olive oil on both sides until browned seasoning with salt, pepper and cayenne around two minutes on each sie. This is just to sear it. 

Transfer to a greased baking dish. Preheat oven to 300 and place chicken in the oven while making the sauce.

In the mean time, put all other ingredients in a small saucepan and heat the sauce around 10 minutes simmering on low.  Heat the grill.
Grill chicken until cooked all the way through basting with some of the sauce. When chicken is done pour all the sauce of the chicken and serve.