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Cajun Roasted Chicken Recipe


Here is a comforting always a good choice for roasted chicken. Great on top of salads if you have any leftovers!
Cajun Roasted Chicken Recipe

1 whole Chicken cleaned washed and dried
2 lemon sliced and pits out
garlic powder granulated
thyme leaves
chili powder
cayenne pepper
fresh rosemary
fresh oregano
2 tablespoons melted butter
2 tablespoon olive oil
carrots celery and onion chopped 

Place the carrots, celery, onion and 1 whole lemon sliced in the cleaned cavity of the chicken.
In a small bowl add the melted butter, olive oil with around 1 teaspoon each of the chili powder, 1/2 teaspoon of thyme,  granulated garlic. Add a sprinkle of cayenne pepper.
Sprinkle the top with salt, black pepper to taste. Baste the bird with the butter mixture all over.  If you have time this is a great marinade for around 2 hours but not necessary.
Put more sliced of lemons on top evenly along with sprigs inside and on top of rosemary and oregano.

Bake at 375 preheated oven in a roasting pan on the rack and cook for 2 hours or until juices run clear and skin is crisp when you pierce with a fork.

Italian Baked Hamburgers Recipe


I love this healthier version baking our hamburgers during the picnic season. I make them ahead of time and keep the cast iron skillet ready to reheat on the grill. Perfect when going to a picnic that can be reheated right in the the pan, just bring the buns!




 Italian Baked Hamburgers Recipe

Peppers sliced (around 2 peppers) or us long hots
4 hamburger patties hand molded 1/4 inch thick
Italian seasoning not much just around 1/4 teaspoon on each burger we made our own blend. Dried basil, oregano, parsley, thyme, salt, black pepper. Equal amounts around 1/4 teaspoon each.
grating cheese
1/4 cup Italian tomato sauce
2 tablespoons olive oil or more for drizzling
1 tablespoon granulated garlic

Topping suggestions:
 provolone cheese, tomatoes, Romaine lettuce, pickles, Italian olives, bacon, prosciutto, mushrooms sauteed, onions, fresh roasted garlic, tomato sauce, pepperoni, mozzarella cheese, olive oil and vinegar on a garlic toasted buns. 

Cast iron fry pan with grids on the bottom to catch the oil.

Preheat oven to 400 degrees. Spray pan with cooking oil. Place patties in the pan. Sprinkle with granulated garlic over the patties. Add around 1 teaspoon more of sauce and spread over the top. To taste sprinkle with herb Italian seasoning, then grating cheese. Place the peppers on top of the hamburgers. Drizzle with olive oil over each one. Add more grating cheese. Bake for 45 minutes until browned to your desired doneness.

(if you want cheese on them add it around 5 minutes before they are completely cooked on top) 


Serve with Italian home fries my dad's recipe!

Grilled Portobello Mushrooms with Balsamic Recipe


These grilled mushrooms are a great alternative to folks who aren't big on regular beef burgers. Grilled and with this delicious balsamic dressing they will be asked for again and again!



Grilled Portobello Mushrooms with Balsamic Recipe

4 to 6 large portobello mushrooms
sea salt and pepper to taste
1/3 cup 18 year aged balsamic vinegar
1 tablespoon dijon mustard
3/4 cup olive oil
provolone or mozzarella cheese

6 cloves garlic tossed in 2 tablespoon olive oil and some sea salt place in tin foil then bake at 350 degrees for 25 minutes in the oven. When done mash with a fork and set aside.

In a small bowl  to make salad dressing: whisk olive oil, balsamic vinegar and mustard with salt pepper to taste set aside.

Brush the mushrooms with olive oil and sprinkle with a little sea salt.
Grill on medium heat until they brown with grill marks nicely around 6 minutes on each side turning not to burn.

Serve on a bed of greens, lettuce, tomato and slices of cheese on top,then top salad with grilled mushrooms. 

Place the mashed roasted garlic into the bowl of dressing and stir to combine. Drizzle the dressing over the mushrooms. Great in a sandwich or on top of the salad by themselves.

Strawberry Blueberry Cream Angel Food Cake


I love making Patriot foods and this is one I love especially during strawberry season. The combination of this light cake, strawberries, custard and blueberries will make everyone love the American Holiday seasons! Whether it's Memorial Day, 4th of July or any other reason to make this festive looking cake, let the swooning begin!



Alton Browns Angel Food Cake Recipe Adapted

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon vanilla
1 1/2 teaspoons cream of tartar

Directions

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

Slice Tube cake in half. Fill with custard, garnish with whipped cream, strawberries and blueberries.

French Vanilla Custard Filling:

1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups whole milk
2 tablespoons butter
2 teaspoons pure vanilla extract

Bring first 5 ingredients to a boil in a heavy duty saucepan. Keep whisking until thickens. Stir in butter and extract. Cover plastic wrap or with wax paper. Chill for around 2 hours.


Garnish:

Whipped Cream Sweetened
Sliced Strawberries
Blueberries

Assembly:

Split cooled cake into 2 layers, fill with custard, frost with whipped cream, garnish with strawberries and blueberry.

Spicy Baked Chicken Recipe


I love breaded chicken baked.  I totally get it that fried taste better to most people but why not get use to eating this healthier version? It's great on top of salad or just plain the of course and wonderful dipped in hot sauce or other low fat dips.  Check out the dipping sauces we make CLICK HERE


Spicy Baked Chicken 

3 boneless chicken breasts sliced in 1/2 inch thick cutlets or strips
1/2 cup parmesan cheese
1 teaspoon granulated garlic 
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
dried parsley flakes, oregano and rosemary ( a few shakes of each)
1 1/2 cups or more of Italian flavored bread crumbs

After slicing chicken, place under water and rinse. In a large plastic bag, add the breadcrumbs, cheese, salt, pepper, chili powder,  cayenne pepper, garlic, herbs and shake the moistened chicken breasts into the crumbs.
Place on a oil sprayed piece of foil or parchment paper.
Drizzle with olive oil.
Bake at 425 degree preheated oven until both sides are browned around 25 minutes, flipping over once.

Chicken Penne Zucchini Parmesan Recipe


This dish just shouts summer with freshness! Fresh basil is simmering in this wonderful pasta sauce then poured over your favorite pasta!

 Chicken Penne Zucchini Parmesan Recipe

2 cup penne pasta or your favorite cooked to package instructions
2 medium size zucchini cut in cubes
4 boneless chicken breasts cut into small chunks
2 tablespoon olive oil
4 fresh basil leaves
1 lb fresh green beans cut steamed ( note: green beans are optional use all zucchini if you don't like beans)
1 large can whole tomatoes or 1 lb fresh plum tomatoes (That's what I used) put through food processor to leave some small chunks
1/2 cup red wine (I used Burgundy)
1 clove minced garlic
1/2 teaspoon each oregano, parsley, basil , (we like extra garlicky flavor,  so I also add garlic powder too)
salt and pepper to taste
1/4 teaspoon red pepper flakes
1 cup whole milk or  low fat mozzarella
1/2 cup Parmigiano Reggiano cheese or more

Heat oven to 375 degrees.
Prepare pasta to cooking instructions, reduce the cooking time 3 minutes.
In a large fry pan, add olive oil, minced garlic and brown chicken on both side, add squash, beans.  Saute' for 4 to 5 minutes more. Add tomatoes, wine, herbs all seasoning. Cover and cook for 30 minutes. Transfer pasta to a baking dish.  Top with half pasta half sauce, cheeses, repeat again. Bake uncovered with optional mozzarella for around 30 minutes and serve topped with more grating cheese.

Tropical Banana Cream Cake Recipe



During the Spring and Summer I don't fuss with baking from scratch. I love this cake because it starts with a mix and can really  be dressed up anyway you like. When I think of the tropix, I think of coconut, bananas, fresh fruits, cream and rum! This is the perfect cake for any occasion and especially for pot luck. Continue reading to see just how easy this recipe it to make and everyone goes nuts for with an optional topping!




Banana Cake Cream Mix Cake

1 cake mix yellow (18.25 size)
1 box instant banana cream pudding
3 mashed small bananas
4 eggs
1 cup water
1/4 cup oil

Optional  Rum Glaze Adult Topping: 

1/2 cup butter
1/2 cup dark or light rum
1/4 cup water
1 cup sugar
Boil all ingredients together for 5 minutes. After cake is cooked, poke holes evenly all over the cooked cake while warm and pour this mixture over the cake.  Cool cake before topping with below suggestions including the whipped cream.


Frosting:

Whipped cream sweetened or non dairy topping thawed

Suggestions for toppings:  Whipped cream, blueberries, sliced strawberries, raspberries, pineapple chunks, coconut, chopped pecans, mini chocolate chips,  decorative umbrellas.

Place in a large mixing bowl and beat around 4 minutes with electric beater. Pour into 13x9 greased pan or bundt pan. Bake in preheated oven at 350 hot oven until middle comes out clean with toothpick around 50 to 55 minutes.



Cool completely unless making the rum cake then proceed with optional rum glaze. Top with real whipped cream, decorate with your favorite fruits over the top along with coconut on the edge and anything else you like ( we love the chocolate chips combination with banana) then refrigerate.  I do the 13x9 sheet cake and place the umbrellas on it before serving.



Slow Cooker Chicken and Olive Sauce




This is referred to as a Puttanesca Sauce. Slow cooked with olives and tomatoes this is a great way to change up that chicken dish. Over an rigatoni or your favorite macaroni this will be a hit for all my olive lovers out there!




Slow Cooker Chicken and Olive Sauce
4 to 6 boneless chicken breast
2 green bell pepper sliced and cleaned
1/4 cup olive oil
6 cloves minced garlic
2 pounds of fresh plum tomatoes put through food processor (remove stems first and cut off the tops, add whole) or 2 (28-ounce) cans Roma plum tomatoes, broken into pieces, with juice
1 cup tightly packed, pitted, and halved Kalamata olives or use black olives
2 tablespoons tomato paste
2 tablespoons drained capers
2 tablespoons minced anchovy fillets (about 8 fillets) or use anchovy paste around 4 ounces
1/2 teaspoon dried crushed basil
1/2 teaspoon dried crushed red pepper flakes
1/4 cup white wine
Garnish with Pecorino Romano long shredded grating cheese

In a bowl mix all ingredients together to blend except chicken and olives.  Place chicken into an oil sprayed crock pot on high. Pour the tomato mixture over the top. Cook around 4 hours. Add the olives.
Cook up to 2 more hours or until chicken is cooked all the way through and tender.
Usually on low it will take up to 8 hours total.
Serve chicken garnished with grating cheese.

The sauce can be serve over  your favorite pasta, rice or with hot loaf of crusty bread.
Mashed potatoes, corn on the cob or saute spinach go great with this dish!

Tomato Cucumber Olive Tapenade Recipe



More like an Italian salsa! So this is a fresh version Italian style vegetable kinda relish to put on your toasted garlic bread!



Tomato Cucumber Olive Tapenade Recipe

Plum tomatoes chopped
Kalamata olives chopped
Cucumbers seedless chopped
Fresh basil, spring of rosemary, fresh parsley, fresh oregano
Olive oil to taste
Balsamic or Red Wine Vinegar
2 cloves minced garlic
salt, pepper and cayenne pepper to taste
dried oregano, parsley, basil and mint if you have it chopped fine

Other Options: shredded mozzarella, mashed chickpeas, finely chopped red onion, chopped fresh celery, fava beans cooked and chopped. Last for meat lovers finely chopped proscuitto, pepperoni and salami.

Mix all the chopped ingredients in a bowl, drizzle with balsamic vinegar and olive oil to taste. Add salt, pepper and cayenne to taste.

Garlic Bread Tuscan Style  see recipe click here


Leftover Corned Beef Skillet Recipe


We are not ones to eat the same things over and over leftover and I have to get a little creative. Here is one hit I had with leftover corned beef. It's great served over rice.

Leftover Corned Beef Skillet Recipe

Cabbage sliced thin
Corned Beef either leftover or deli sliced (you can also substitute chicken, beef, sausage, pork or shrimp)
Red potatoes cubed 2 or 3
Bell peppers sliced 1 
Finger carrots handful
Beer 1/2 cup
Chicken broth
Green beans 1 cup
Soy sauce to taste
Salt, pepper, granulated garlic, cayenne pepper to taste

Optional: Cooked white rice or cooked egg noodles.

In a large deep fry pan, add the cooked corned beef, 1/2 cup beer,  1 12 ounce can chicken broth,  2 or 3 cubed potatoes, sliced cabbage,
carrots, beans and peppers. Simmer on low until potatoes and cabbage are tender around 25 minutes add some water if begins to get dry. Add all seasoning to taste. Season with soy sauce to taste at the end when everything is cooked,  around 3 tablespoons and vegetables are cooked to your families liking.  Serve by itself or over rice or noodles. This also can be all placed in a slow cooker on low for 6 to 8 hours or on high for 4 to 6 hours. Cook rice or noodles separately.


Watermelon Fruit Bowl


I love to have something festive when it's a Holiday and when summer is almost here this will be the first thought in mind on a hot day to be refreshing. In the other half I scoop it out and fill it with my favorite flavor of jello. This is all different fruit shapes.

Here's all you need:


1 seedless small mini watermelon sliced in half and scooped out with a melon ball scooper to make small round balls
1 cantaloupe or honeydew, use a star small appetizer sized cookie cutter to make stars
Blueberries
Pineapple sliced cut into cubes or  appetizer sized cookie cutter shapes
Strawberries when cutting the stems off I then take a knife and zig zag the edge to make it look like a flower
Bing Cherries pits removed

Tools:

Appetizer small cutters: hearts, stars, leaf shapes, small paring knife, pit remover, diamond shaped

Other fruit suggestions: green grapes, red grapes, blue grapes, sliced plums, sliced peaches, pear slices, firm bananas soaked in lemon juiced and sliced, sliced apples soaked in lemon juice, mandarin oranges, raspberries, blackberries

 Layer the hollowed out melon with different colors to make your melon festive looking. All natural nothing else is need.

Note for the other half of the melon:

I use the melon water as the cold water for making jello to the package instructions and filling the other half.  The other half only requires 1 package. Refrigerate. Serve with whip cream.


Triple Berry Crostata Recipe



One of my favorite fruits and pies is raspberry or blackberry. This one also has the addition of blueberries making this a perfect triple berry crostata.  I was lucky enough to have a great crop this year of blackberries and raspberries to make this fresh. 
Enjoy this dessert!




Triple Berry Crostata Recipe


Dough:

1 2/3 cup flour
3 tablespoons polenta coarse cornmeal
3 tablespoons sugar
1  teaspoon lemon peel
1/2 teaspoon salt
1 3/4 sticks butter
1/3 cup chilled water

Cut the butter into the flour adding the cornmeal and rest of the ingredients stirring in the water to form a ball. Set aside to make filling.

Filling 
1/4 cup sugar
2 teaspoons cornstarch
4 cups fresh berries (blueberries, raspberries and blackberries mixed)
pinch of cinnamon

Mix  the above ingredients in a medium bowl and set aside for around 30 minutes.

Preheat oven to  375 degrees.
Roll out dough to fit a 9 x 9 square deep cake pan.  Pour the prepared fruit onto dough. With remaining dough cut strips with a pastry cutter and place strips on top. You can brush with beaten egg and sprinkle with sugar but optional.
Bake at 375 degrees hot oven until the crostata is browned on top and fruit is bubbling.

Serve with vanilla ice cream or whipped cream.


Stuffed Yellow Squash Recipe


I love this middle eastern flair in this dish. The spices really make this dish come alive and burst with flavor.
When I was a young girl my mom sister Aunt Esther,  who I miss dearly everyday,  would make what is the original name for stuffed squash is Kusa. These are a hybrid type of squash and light green in color. Hard to find but if you can  find them you hit gold!
Use them instead as they are fabulous little squash and perfect for this dish. She was an amazing cook. Took the simplest things and made a banquet out of it!
Aunt Esther always inspires me to make this recipe (R.I.P.)  although it's not exactly the way she made it, she will always make the best I ever had and the best memories of eating stuffed squash. 
I always love to make this when the season for squash is in abundance but I just couldn't wait until then, end of summer is depressing so start your Spring off with this a stuffed squash that will tantalize your taste buds! 



also here is a great tool to use to scoop out the seeds and stuff the squash!



It has a tip on it that looks like a little scooper I found online.

Italian Stuffed Meatloaf Recipe





This is not your ordinary meatloaf. Meat, Italian Capicola, Escarole or Spinach, Boiled Egg and Mozzarella cheese are all stuffed inside this rolled ground beef. It's truly a gourmet version of any kind of meatloaf. There are many versions online. I never made it with egg before until a friend Michael Guttuso made a Sicilian style meatloaf online and posted it on facebook intrigued me to make this. I tweaked that recipe into the ingredients my family loves. Really for me this is a large stuffed meatball meatloaf. In our family we are use to putting boiled egg in our lasagna so it was a no brainer we would love this version 

this is the best out of all meatloaf styles! I did step by step instructions it's really easy so give this a try!




4 to 5 Boiled eggs or enough to place across the size of your meat mixture spread out
1 10 ounce bag or frozen spinach sauteed in olive oil or boiled escarole drained seasoned with salt, pepper and fresh garlic 1 minced clove
Grated Romano cheese
Slices of thick Hot Capicola or Sweet (or use prosciutto, sopressata) around 6 to 7 slices
Slices of thick mozzarella or provolone 
Ground Round Beef or Chuck ( as much for your family size) four people needs 1 1/2 pounds
4 slices of day old bread crusts off soaked in water then water squeezed out of the bread
1/2 cup Italian style breadcrumbs
1 tablespoon chopped fresh garlic
1 tablespoon chopped fresh parsley
Salt pepper to taste
2 large eggs
12 ounce can of tomato sauce

Optional: sliced mushrooms and sliced bell peppers
Tools needed to roll out:
Wax paper or plastic wrap
Oil sprayed Pan to bake in fitting the size of your meatloaf 
( I use a 2 1/2 inch deep 13x 9 non stick porcelain dish)

Garnish:
Granulated Garlic
Parsley
Grated Cheese



Mix the ground beef, eggs, squeezed bread, 2 eggs, bread crumbs, 1/2 cup grated cheese, salt, pepper to taste, garlic and parsley in a large mixing bowl.

Spread this out into 2 inch thick square or circle onto wax paper or plastic wrap.






 First spread the sauteed spinach or escarole in the center middle end to end. Then the ham of choice, cheese, eggs on top. I sprinkle it all with grated cheese, parsley and granulated garlic for more flavor.




Using the wax paper roll sealing sides and having seam down until you cover all open spots. Carefully put into a prepared baking dish seam side down. If using vegetables place around the meat.









Pour sauce on top around 1/2 cup sprinkle with more grated cheese and fresh parsley or dried. Bake at 350 degree hot oven until browned around 1 hour depending on how thick and big this is. Use more sauce if started to dry out while baking.



Pecan Crumb Topped Blueberry Muffin Recipe



Sometimes the most old fashioned basic recipes are the best ones. Here is another one Mom would just throw together for breakfast on the weekends. Found memories of these cooking in the oven on a brisk Saturday morning always put a smile on my face.




Crumb Topped Blueberry Muffin Recipe
In a large bowl mix:

1/4 cup of sugar
1/4 cup of shortening
beat in :
1 egg
Add:
1 3/4 cup cake flour
3 teaspoons of baking powder
a pinch of salt

Alternate with:

1 cup of milk to wet the dry ingredients.
Fold in one cup of fresh blueberries

Line muffin cup pan with paper liners, fill to 3/4 full. Add crumb topping (below) on top, bake at 350 around 20 minutes. Use toothpick method in center to ensure they are done.

Crumb Topping:

1/4 cup brown sugar
2 tablespoons cinnamon
1/4 flour
2 tablespoon finely ground pecans or other nuts
mix together till well blended.

Berry Filling Recipe


I just got some wonderful fresh berries from my Blackberry and Raspberry bushes. I decided to make some berry filling that could be used in pies, topping for ice cream, added to pound cakes with whipped cream or even a filling for a turnover with puff pastry. This was a great filling I will make time and time again!

 
Filling Recipe : 
 (note I had lots of berries cut the recipe in half for less)

1 cup sugar or more if you like sweeter by taste
4 cups raspberries
3 cups blackberries (you can use blueberries also if you want triple berries I would do 3 cups red 2 cups black and 1 cup blue )
3 tablespoons cornstarch
2 tablespoons quick cooking tapioca 
1/4 teaspoon each salt and cinnamon 
1 tablespoon butter
water if needed

Puree 1 cup berries combined or just the raspberries set aside.
In a medium saucepan add the puree, cornstarch and tapioca. Place on medium heat. When it starts to boil add the sugar until dissolved and starts to thicken it's just a few minutes. Add the salt, cinnamon and butter. Fold in the berries gently. If too thick add a little water.

Use on cakes, cheesecake topping, two crusted pies on ice cream, tarts, cookies, turnovers or anything else you like.




Mom's Blackberries and Cream Cake Recipe


            
    One of my favorites times of the year and childhood 
memories was off to pick blackberries or raspberries. Then cakes, cobblers and jams that came out of mom's kitchen. Here was the first recipe I remember we had at the beginning of the season. A delicious buttery scratch cake with whipped cream and just a hint of cinnamon made us know summer is near. 





Blackberries and Cream Cake Recipe

Cake Mixture
2 cups flour
4 tablespoons baking powder
3/4 cup milk
1/4 teaspoon salt
5 tablespoon melted butter

Blackberry Mixture
1 cup blackberries
5 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons water
1 tablespoon flour
note: cinnamon is optional


In a small bowl toss berries with water, cinnamon, flour and sugar. Set aside.


In another bowl add flour, milk, butter, baking powder and salt, mix all together.


In a small rectangular pan or pie plate, add 1/2 the batter on the bottom of the greased pan. Add berry mixture on the dough batter and top with remaining scattering the batter top with cinnamon sugar. Bake at 400 till golden brown check after 30 minutes. Serve with whipped cream or french vanilla ice cream.

Apple Munchkin Donuts


























                                 
       Who could resist these little fried gems? Apple munchkin donuts rolled in sugar, glazed with thin icing or just plain bet you won't just eat one.  Great with coffee or tea.


Tender, and perfectly cooked!


Apple Munchkin Donuts

2 cups flour
2 teaspoons of baking powder
1/2 cup brown sugar
2 teaspoons cinnamon ( I love cinnamon, sometimes I use more since I don't measure, oh well they are still wonderful)
pinch of salt
1/8 teaspoon nutmeg, ginger and pinch of cloves
1 cup milk
3 tablespoons butter, melted
2 large eggs

3 small or 2 medium tart apples, peeled ( diced approx 2 cups diced) I use either Cortland, Rome or Mcintosh apples or choose  from my lists of many that will do fine, put them on pulse in your food processor for a few seconds till finely chopped. Works like a charm!

Garnish:

 Have on hand, powdered sugar to roll in or make a thin glaze with powdered sugar and water, whatever you prefer.

Before preparing the batter, I heat my electric fry pan or if using a deep fryer (or even a deep fry pan will do fine) and heat it low to medium  heat while mixing the ingredients. I have experimented on the medium high heat, that makes them raw in the centers, so make one first. The key is not to have them brown too fast if  browning too quickly on one side, it's too high lower it...or you will ruin them all.

Combine the flour, brown sugar and  spices in a large mixing bowl. Use a fork, to mix everything together. Add the milk, butter and eggs to the dry ingredients and blend all together. Add diced apples and stir till moistened, do not beat this. I have had many  donut style fritters bought here in the South, they don't compare to this homemade recipe. They are tender and so delicious! 

Tip: Pierce the batter with a fork with a little batter still on it  and dip into the hot oil, if it sizzles its ready to fry!

Drop into the hot oil and fry and both sides till lightly browned. 

Place on paper towels to absorb the grease.  You can glaze them with powdered sugar and water icing or just sprinkle with powdered sugar while still warm.

Printable Recipe

Stuffed Crab Mushroom Recipe


A tasty little appetizer indeed. If you don't or can't eat blue cheese try cream cheese or feta! This is a great appetizer. Let's see how they fly off your tables!

Stuffed Crab Mushroom Recipe

Filling:

18 large mushrooms cleaned and stem removed
1 cup Italian flavored bread crumbs with parmesan cheese
1/4 crumbled bleu cheese aged
2 tablespoons minced garlic 
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon parsley chopped fresh or dried
 1/3 to 1/2 cup of your choice of shredded crab, chopped shrimp or chopped scallops (you can also use baby clams)
3 tablespoon grating cheese

Garnish while cooking them:

1 cup shredded mozzarella cheese optional
2 tablespoon olive oil
1/4 cup melted butter
1/2 cup Pinot Grigio white wine
Parmesan Cheese grated just a little more 

Directions:

In a medium size bowl add the bread crumbs, cheeses, garlic, seafood of choice chopped, butter, olive oil and herbs. Mix to blend.

Stuff cleaned mushrooms place in a large baking dish, set aside.

In a small pan melt the 1/4 cup butter with wine and olive oil.  Pour around the bottom of the dish. Adding the extra stems of the mushrooms. This is to have liquid while cooking.
Top with shredded mozzarella cheese and parmesan.
Bake on a hot preheated oven of 375 degrees for around 25 to 35 minutes or until the mozzarella browned on top or if you like them better gooey just till the cheese melts and the mushrooms start to shrink and soften.

Caprese Tortilla Appetizer Recipe


Flour Tortilla is one of my favorite ways to start a salad meal! It's so much healthier and takes that bread craving away.




Tortilla baked in the oven until browned and crisp brushed with olive oil. Baked at 400 degrees around 10 minutes, keep a watchful eye on it so it doesn't burn. A simple appetizer that everyone loves and it can be very low calorie if you just add the basics. Of course you can add prosciutto, hot capicola or salami if you are a meat lover.

Caprese Tortilla Appetizer Recipe


sliced tomato
shredded romaine lettuce
sliced mozzarella cheese
fresh basil leaves

Chopped peppers, cucumbers, avocado, chick peas, sliced radish, or any kind of vegetables you would like to add or meat.

After the tortilla is browned in oven, top with any amount of topping suggestions. Garnish with sour cream, sliced olives and shredded cheddar cheese if you like.

Tortilla Casserole Recipe



We love this American Mexican style lasagna. It's layered with beans, meat and cheese and oh so good! Read on. The kids love this one. It's so easy and the perfect meal on a budget.




Tortilla Casserole Recipe

1 8 oz package of shredded monterey jack cheese combined with
1 8 oz package of extra sharp cheddar shredded


1 package of 10 flour tortilla's
1 16 oz can of refried beans
1 pound of ground hamburger or turkey
1 package of taco mix
3 tablespoons of chopped chili or jalapeno peppers
2 teaspoons of minced garlic
1/2 teaspoon each garlic powder, cayenne pepper, black pepper and chili powder
canola oil
1lb can of whole tomatoes with basil put through food processor

Optional: sliced black olives, bell peppers, avocado slices, corn, black beans crumbled tortilla chips.

In a large fry pan, add a few tablespoons of canola oil add garlic and saute till brown. Add ground meat, cook till pink is gone. Add all seasonings, tomatoes cook for about 1/2 hour. Stir in refried beans you can add the black beans and corn now if using.


In a square 10x10 pan lightly greased with oil, start with tortilla, add layer of meat both cheeses, repeat with tortilla on top, meat, cheese. End with more cheese and meat/bean sauce. Bake on 350 until cheese is brown and bubbly and edges look crisp. Let set a few minutes before cutting and serving. You can top this with sour cream, avocado, black olives, crumbled tortilla chips and chopped bell peppers.

Italian Garlic Dough Knots



One batch of my homemade Pizza Dough < (Click on Pizza dough) published on the link provided our family recipe or (pre- made fresh bread dough purchased from the local grocery or bakery). Frozen bread dough makes a soft crust and not crispy if you prefer Italian style do not use that kind that has milk in the dough.




Garlic Knots perfect for any Italian Pasta Meal or as an  Appetizer! They are bread dough, tied into knots and brushed with an olive oil and garlic coating. These are addicting I must warn you!




Directions:

Roll around the size of a golf ball piece of dough into a long rope, tie in a knot. Let rest around 1/2 hour before baking. The longer they rise the bigger they get and lighter the dough. You will need to work with these to see how you like them. I like them firm.
Bake at 400 degree hot oven and baked until browned and cooked for around 35 minutes.

1 lb dough homemade or store bought see link above  ( I would double the recipe as this makes around 20)

Seasoning :

2 teaspoons minced garlic

1/2 teaspoon each oregano, basil,  granulated garlic powder, salt, black pepper, parsley

Optional for a little heat : 1/4 teaspoon, cayenne pepper or crushed red pepper flakes ( optional for those that like spicer)

1/4 cup romano/parmesan cheese or more to taste

1/2 cup extra virgin olive oil

While knots are still hot out of the oven:
Mix seasonings in a large bowl (except garlic powder), or use a plastic bag, stir or shake hot dough knots.. to coat evenly, sprinkle with garlic powder and more grating cheese. Add more olive oil if too dry.  Toss knots in the seasoning add less or more to taste.

Chicken Chilies Rellenos Recipe



Another one of those got to try meals with leftovers, this is a definite make again. Love the flavors and comfort food. Great even reheated. A keeper for sure for all you Mexican food lovers.


Chicken Chilies Rellenos Recipe

1 pound leftover rotisserie chicken
3 cloves garlic
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1 16 oz can refried beans (I used fat free)
2  cups or more of blended cheddar cheeses
1 or 2 cans of green chilies
1 teaspoon oregano
1/4 teaspoon salt
pepper to taste
optional: cayenne pepper
1 cup canned corn

Topping (this is top crust)
1 1/2  cups milk or half and half
1/3 cup flour
1/4 teaspoon salt and pepper
2 tablespoons hot sauce
4 large eggs

Beat eggs, hot sauce and gradually add the flour and salt, pepper ( I like a little cayenne pepper also. Set aside

In a bowl add in all the spices, garlic and chicken folding the beans in last.

In a 13x9 pan. Spread the green chilies out over the bottom of an oiled sprayed pan. Top the chilies with around 1 cup of shredded cheese. Spread the chicken of the top, corn and add the rest of the shredded cheese.

Pour the egg mixture on top and bake for around 1 hour or until set in a preheated oven of 350  degrees till browned on top around 35 minutes. Let sit before cutting.