Slow Cooker Venison Chili Recipe





I had to give my husband the credit of thinking this one up. This was a great idea to use this meat in my chili recipe.  Venison stew meat is hardier cut and needs slow cooking to make tender so this was the perfect recipe for using the stew venison meat. We try to making it several different ways since we have a whole freezer full of venison . This was an awesome idea. Thanks honey!  It came out fantastic and great for leftovers too on nacho's!  I left mine plain and poured some over a tossed salad but he smothered his with shredded cheddar cheese and crumbled some tortilla on his.
Either way you want to serve this it came out delicious!





 Slow Cooker Venison Chili Recipe

 2 lbs of fresh plum tomatoes ends cut off (leave three out and cut up into cubes set aside), put rest of the  whole tomatoes through the food processor until smooth. Or use canned tomatoes

2  fresh whole garlic cloves, cleaned 
1 bell pepper sliced up seeds removed
1 tablespoon granulated garlic
1 tablespoon ground cumin
2 tablespoons chili powder
1/2 cup of Burgundy Wine
1 - 12 ounce size can  of kidney beans drained 
2 - 12 ounces cans pinto beans drained
2 sprigs of fresh parsley
1/2 teaspoon each of garlic powder, oregano
salt, pepper, cayenne to taste

In a large heated saucepan add:

 2 tablespoons olive oil
 2  pounds cut up stew meat of venison
Saute meat in oil. After pink is all gone, drain out all the oil from pan.
Add beans and stir in tomatoes until all are blended. Add the wine and spices, transfer to slow cooker and cook on low 6 to 8 hours or on high for 6 to 8 hours.

Handmade Gnocchi and Easter 2016




This year I made 7 pounds of gnocchi for Easter Dinner and a ton more food than normal. It was a great day with the family and very special day.  We are awaiting our second grandchild in around 4 weeks from now. Her name will be Talia. Antonio is going to be a wonderful loving big brother. I was blessed this year to have a great gathering with family. My two brothers John and Luke, my brother John's two sons Matthew and Devin. My kids Chad and Curt, Jenni my daughter in law and Antonio my precious grandson (who of course I am holding him below.) Wait till you see the cutest suit he had on earlier in the day before dinner. I will post the links to the recipes as they are all highlighted for you to be directed them all. Hope you all had a blessed day and I am very grateful for this beautiful family I have.


Antonio, myself,  Matthew, Luke, John,  Devin, Curt Jenni and Nemo (Chad was taking the photo)
           
 Matthew, Devin, Chad, Curt, Antonio, Luke, Nemo, John


     Italian Sauce with Braciole, meatballs, sausage and pork ribs

                                         
                                                        Leg of Lamb Sliced




                                                             Wedding Soup

  
                                Beer Can  Roasted Turkey


                                                             Stuffed Artichokes


                                                       Homemade Pizza Dough 


               Antonio visiting the Easter Bunny with mom and Talia


                         Antonio found money in his Easter egg basket


 
          Antonio was trying to figure out what this green paper was
   

                               
                  Poppy Nemo with Antonio. He wasn't too thrilled                                                     with his ears on!



                       Just part of the desserts this year.
      Pusties, Cassata,  Biscotti Anisette Cookies, Sesame Cookies 
   and Italian Espresso. We also had lemon curd tarts and peep      cupcakes.

Highlighted recipes above just click on them to be redirected for all recipes. Thanks for reading!

Easter Peep Cupcakes


Buona Pasqua to all my readers from our house to your's. I hope you and your families have a blessed and beautiful day from
whatscookinitalianstylecuisine.com Claudia Colenzo Lamascolo 



A simple way to decorate the dessert table




Here is what I did to make these:

Peeps in various colors
Malted milk Easter eggs
Marshmallow Vanilla cream for frosting 
Tinted coconut just add 2 drops to 1/2 cup coconut 1 tablespoon water in a mason jar and shake it
1 cake mix baked to package instructions for the cupcakes. Cool completely

Assemble by frosting first, sprinkle with coconut. Decorate with peeps with some frosting under it to stick well. Add the eggs.

Happy Easter!

Marbled Natural Dyed Egg Art





I have always loved how these eggs look when you crack the shells and dye them. They especially look awesome made into deviled eggs. Oh course you can make them without using food coloring. Try using beet juice and other natural ingredients to dye them with as well.




Here are some natural dye suggestions if you prefer to not use food coloring agents: All you do is put each natural kind of coloring  into boiling water the longer you steep the eggs the stronger the colors. Sometimes you have to boil the actual vegetables first to release the  colors as I indicated below.

Beet Juice straight
Raspberry Juice straight
Instant Coffee with boiling water
Cranberry Juice straight
Ground Turmeric Boiled
Red Cabbage Leaves Boiled
Canned Blueberries using the juice and some boiling water
Grape Juice Straight
Chili Powder in Boiling water
Boiled Spinach Leaves
Boiled Carrots with Paprika
Cabernet Wine straight
Pomegranate Juice straight
Canned Cherries juice straight 
Yellow Apple Peels Boiled
Black Tea Boiled

I am sure there are many more. These are the ones I use to get blues, orange, brown, yellow, reds and purples.

Eggless Lemon Curd Recipe



This filling is the perfect solution to getting that lemon fix without eggs in it. Can travel in mason jars for gifts or freeze it with no problem. Best of all it keeps in the refrigerator a lot longer as well without eggs in it!



Eggless Lemon Curd Recipe

1/4 cup water
1/2 cup sugar
3 tablespoons cornstarch
1/4 cup fresh lemon juice
2 teaspoon finely grated lemon peel
pinch of salt

Mix water sugar cornstarch in a bowl whisking together. Add to a medium saucepan. Boil until mixture thickens. Stir constantly until mixture thickens.  Remove from heat add the juice and peel in a glass bowl. Cool. Can be stored in a glass mason jar in the refrigerator for a month. Stir before using.  Use in tartlets or spread on toast. Can be used for fillings in cupcakes or any kind of cookie.

Ice Cream Cone Easter Basket Cupcake Recipe




When I think of Easter I think of baking, cooking and festive treats. I love seeing the kids and adults faces when they see food art. These cupcake cones are just a joy to make and delicious too!These were fun but a little tricky. See my tips below. Buona Pasqua! Which is Happy Easter in Italian!



Are these stinkin cute or what?  I just love them! I am always looking for new projects for the kids to do. 



Read through all the instructions first before proceeding


Keeps the batter from oozing out do not miss this step






Here is what you will need for your
 Ice Cream Cone Easter Basket Cupcake Recipe:

Sugar Cones
Cupcake tins
Liners can be used after they are backed for presentation
Cake mix  batter any flavor made to package instructions
Licorice I used red and cut it in half and down the center for the handles
Tin foil
Oil spray
Frosting any color you like
Jelly beans in assorted colors
Coconut tinted green place 1/2 cup coconut in a dish add 1/4 cup water and 4 drops green food color let sit then drain pat dry set aside

Very carefully remove the cones from the package. Place on a cutting board using a serrated edged knife sawing back and forth cutting around 3 inches off. I did break a few. Holding by the seam helps.

Then wrap each bottom with foil. Place in cupcake tins and spray inside the foil bottom with oil spray.
Add around 2 teaspoons of batter to each of the cones.
Bake at 350 degrees until they are baked around 15 to 20 minutes watch them they cook fast.
Cool completely. Remove foil
Frost each one. Add coconut, jelly beans and place the licorice handle into the cake edges.
If you decide to use the wrappers I place a tiny bit of frosting on the bottom to hold the basket in place.



  Enjoy making these ! I actually was so happy with the outcome!

Zeppole DI San Giuseppe St. Joseph's Day Cream Puffs

Mom's Favorite Cream Puff Recipe
ZEPPOLE

Zeppole are special fritters, fried doughs, or donuts, made in expectation of the Feast of St. Joseph that falls on March the 19th. They are one of the numerous recipes of the Neapolitan tradition. There are several  recipes that varies by years past and present. Here are a few we have made and loved through the years in the family.

San Guiseppe is the day for zeppole. The pastry shops and friggitorie (fried food stands) churn them out in astonishing quantity, for eating Zeppole on the 19th is another of those traditions in Italy that must be observed. Despite their size everyone eats at least two or three, or even four, because the sweet, delicate pasta bigné, flavored with a hint of cream and one or two bits of candied cherry, is so good and a creamy delight.
The current, refined version of zeppole became a tradition quite late, perhaps towards the end of the 19th century. Among the [older] cookbooks  called  "Tortanetti di pasta bigné" (1865); the zeppole for San Giuseppe are instead made from a flour-and-water dough that's fried, and dusted with sugar and powdered cinnamon or dipped in honey. It's known that this traditional version was quite ancient. It's also known that on March 19th they were made by the ton in pastry shop and frying stall, as well as at home, and that they were offered to guests and whoever else happened to come by and you were really especially lucky to  celebrate  that day if you were named Giuseppe (Joseph).

Zeppole DI San Giuseppe (St. Joseph's Day Cream Puffs)

 Mom's Version (Bari Style) Creamy
1 cup water
1 stick butter
1 cup flour
4 eggs
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Beat eggs in bowl set aside. Measure 1 cup flour and set aside.
In a heavy non stick saucepan, pour 1 cup water and a stick of butter (not margarine) add zests and bring to a boil on medium heat, leave on heat and add flour stirring quickly with a wooden spoon until flour is dissolved and comes together.
Remove from heat, add eggs and beat very rapidly with the wooden spoon until a ball of dough if formed...Note its very important to beat this fast.
Spoon one tablespoon of dough or teaspoon for small puffs on an ungreased cookie sheet. Shape into logs for eclairs or round for cream puffs. Bake on 400 for 1/2 hour, do not open oven or puffs will not cook correctly. When browned remove from oven, cool, cut in half to fill.
You can fill with puffs whipped cream, Italian pastry creme, vanilla pudding. Eclairs also will have chocolate frosting on top filled with vanilla pudding
Remove to rack and cool completely. Cut slit in side of each puff and fill with below filling or sweetened whipped cream:


Ricotta Filling
3 cups Ricotta cheese
1 ¼ cups sugar
2 teaspoons vanilla extract
2 teaspoons grated orange peel
2 tablespoons grated lemon peel
1/2 cup miniature chocolate chips

Combine all ingredients except chips and beat with electric mixer about 10 minutes. Fold in chocolate chips. Chill in refrigerator until ready to use.

Cafe  Cream Style filling:
 4 large egg yolks
 8 tablespoons or 1/2 cup granulated sugar
 6 tablespoons unbleached all-purpose flour
 pinch of sea salt
2 cups  whole milk

1/2 tsp almond extract
2/3 cup Ricotta cheese whole milk
2 tablespoons confectioners sugar

 In a small heavy weight saucepan, beat the yolks, sugar, salt and flour all at once until all lumps are gone. Slowly add  milk and whisk to make a smooth consistency. Heat slowly over medium heat till this mixture thickens stirring constantly.

 At the very start, whisk slowly and then a little quicker as the cream starts feeling thicker. Wait for a simmering boil to appear. At this point lower the heat to very low as you finish getting the perfect cream consistency. As the whisk leaves a trail as it stirs, this is the indication that the cream is ready. When the pudding has thickened remove from stove and cover with wax paper not to form a skin. Refrigerate overnight or at least 4 hours.

Ricotta
In a bowl add ricotta, sugar and almond flavoring, stir till completely mixed. Fold in pudding. Fill cream puffs. Keep refrigerated. These also look nice with a mixture of powdered sugar and water glaze with a cherry on top.

Leftover Venison Stew Pot Pie Recipe




In my collection of Venison recipes, I decided to try a pot pie with the leftovers. Venison pot pie was a huge hit. The crust, filling and ease of this recipe will win your hunter's heart for sure.




 Leftover Venison Stew Pot Pie Recipe
(click on the highlighted links below for recipes)


Venison Stew Recipe

2- 9 inch pie crusts store bought or homemade click here for my recipe for the dough
butter for the top

In a oil sprayed casserole deep pan line with pie crust. Add the leftover stew into the crust. 





Top with another rolled out crust and seal by crimping edges with a fork. Poke holes in the top of the dough. Brush with melted butter.
Bake until browned on top at 350 degrees for around 35 to 40 minutes until the top is nicely browned.





Here are some more Venison  Recipes:

Venison Merlot Stew

Venison Cacciatore

Venison Stew Old Fashioned

Peach Blueberry Crisp and Book Review



Here is a great recipe I adapted from a fabulous new cookbook out by Judy Hannemann "The Cupboard to Table Cookbook" new on Amazon. I love her new book and she has
an amazing BLOG called
The Midnight Baker
you can click the highlighted name and visit her page. Easy recipes and perfect for any new cook, baker or professional. She will wow you and your family. Thank you so much for letting me review this copy. It's a great addition to my collection!





Peach Blueberry Crisp and Book Review adapted from 
The Cupboard To The Table Cookbook by Judy Hannemann

1 10 ounce package frozen peaches
1 cup fresh blueberries
1/3 cup sugar
1/4 teaspoon cinnamon
4 tablespoons flour divided
1 cup quick oats
2 tablespoons cold butter
2 tablespoons sugar
2 tablespoons brown sugar

Preheat oven to 350 degrees. Grease a 1 quart casserole dish.

Mix peaches and blueberries with sugar, cinnamon, and 1 tablespoon flour. Set aside.
In a separate bowl, combine oats, butter, sugar, and 3 tablespoons flour, cutting in the butter until it's the size of small peas.

Place the peaches and blueberries in prepared pan. Top with oat meal crumbs and sprinkle with brown sugar.
Bake for 30 to 40 minutes or until fruit juice begins bubbling from the sides of the casserole and the crumbs are lightly browned.
Serve with whipped cream or ice cream.



Guinness Irish Recipes and More


Guinness Chili 

Scroll to the end for all links to photos and more recipes!


Guinness Corn beef


Guinness Mashed Potatoes 

                                   
                                          Pistachio Ambrosia
                                              

Reuben Hotdogs
       

Guinness Ribeye





Pistachio Tea Cakes

Old Fashioned Reubens

Open Faced Reubens
                  Irish Whiskey Cake                       

Click on the links below for the recipes


Guinness Ribeye
Guinness Chili
Best Thousand Island Dressing 
Guinness Reuben Style Brats or Hotdogs Guinness Corned Beef
Guinness Chili Loaded Baked Potatoes
Crockpot Corned Beef Guinness  with