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Chocolate Cake Mock Tiramisu Recipe

Everyone that loves Tiramisu knows that Tiramisu is made with sponge cake, eggs and mascarpone cheese. I decided to try this version using a chocolate cake and make a mock style Tiramisu.  This luscious filling that was just decadent. Not the original authentic way to make it but surely this will wow your family and friends and it's eggless!

Chocolate Cake Mock Tiramisu Recipe

1/2 cup strong black coffee
3 or 4 tablespoons coffee flavored liqueur such as Kahlua or  use a hazelnut such as Frangelico or more to taste
4 ounces mascarpone cheese (substitute all cream cheese if you can't get mascarpone)
2 -  8 oz packages of cream cheese softened or room temperature
1/2 cup sour cream
1/2  cup confectioners' sugar or more to taste
2 - 8 oz containers frozen whipped topping, thawed or 2 cups heavy cream whipped
1 package instant chocolate pudding made to package instructions

1/4 teaspoon unsweetened cocoa
Toasted sliced almonds
hot fudge syrup or nutella hazelnut spread

1- Chocolate cake mix made to package instructions cooled and sliced into pieces or make your favorite flavored mix or any kind homemade cake

 Note: Easiest way to get thin sliced cake is to bake it in a bundt pan cool and slice. As you want thin slices after it's cooled.

Prepare and slice cake for 13x9 inch pan and place cake slices into the pan lining the pan evenly.  I use only one layer. (The cake is much too thick if you bake it into a 13x9 pan, however you can use a deep cookie sheet that large to make a thinner layer. Cook the cake until the middle is clean with toothpick test.)

In a small bowl, combine the coffee and liqueur; set aside.

In a medium bowl, beat the mascarpone cheese, cream cheese, and confectioners' sugar until smooth, add a half cup of sour cream fold in one container of whipped topping. 

Prick the top of the cake and drizzle with coffee mixture.

Spread cheese mixture on top. 

Fold the other 8 ounce container of whipped topping into the prepared pudding. 
Spread over cheese mixture.

Drizzle with nutella or hot fudge sauce.

Using a strainer put the unsweetened cocoa powder in that to shift over the top of the chocolate pudding mixture.

Garnish edges with toasted sliced almonds.

TIP: Mascarpone cheese is a soft, sweet Italian cheese, similar in consistency to soft cream cheese. Commonly used in dips and in sweet dishes like tiramisu, it's generally found in the cheese section of the supermarket, you can use cream cheese if you can't find it.

Beef Pot Pie Recipe

Whats better way to use up leftover roast beef other than making a beef pot pie for dinner?

Whether you use Beef, Chicken or Turkey, pot pies are always fun to eat and a whole meal, probably my favorite casserole dish on the planet. Good ole comfort food indeed!

Beef Pot Pie Recipe

3 cups beef roast 
( I usually have leftovers from my slowcooker meal click here for the recipe)  use chicken, turkey or venison if not a beef lover
2 1/2  cups assorted vegetable suggestions: carrots, pea's mushrooms, corn,  or other leftover vegetables you may have on hand
One or more cups cubed cooked potatoes ( microwave them first so they are cooked)
1 1/2 cups of beef gravy homemade, bottled or canned gravy mixed with 1/4 cup of marsala wine
pastry for a two crust pie
heavy cream or milk, and butter, to brush on top of crust


2 cups flour
1/2 teaspoon salt mix together with flour
2/3 cups shortening cut into the flour then add
4 1/2 tablespoons ice water
Mix till dough forms a ball...Roll out on floured board two 9 inch crust and line pie plate.
Brush bottom of crust with 1 tablespoon butter.

Homemade gravy or use Beef Gravy store bought:

2 tablespoons beef fat and juices
2 tablespoons flour
1 cup beef stock (omit 1/4 cup beef stock if using Marsala)
1/2 teaspoon garlic powder, pinch of pepper and salt
1/4 cup of Marsala optional

Pour beef juices into a small saucepan and add an equal amount of flour to the juices. Mix them together well. Then turn on a very low heat and stir constantly so the gravy doesn't burn. You need to continue stirring and cooking this mixture until it turns brown and starts to bubble a little. The flour needs to be cooked properly, otherwise your gravy will taste raw.

Remove the flour mixture from the heat and very slowly add the beef stock in small amounts. I add everything to a food processor to make a smooth gravy. Then put back on heat.  Don't leave your gravy unattended. Continue stirring until it reaches the thickness you desire and then serve immediately or use for pot pie.


Line oil sprayed deep casserole dish with rolled out dough. Place chunks of meat and mixed vegetables on top of crust. Pour gravy mixed with marsala,  on top of meat and vegetable mixture. Place another piece of rolled dough to fit  over the top. Brush with melted butter. Bake at 400 till brown and bubbly around 45 minutes to an hour. 

Baked Prosciutto Capicola Pie Recipe

Breakfast Brunch Lunch or Dinner this will always be a treat and often made on special occasions, for special guests
or Holiday breakfast times.
The family loves this Italian baked pies anytime and you can make it with any other ingredients you like with this basic recipe. 

 Baked Prosciutto Capicola Pie Recipe

1/2 pound thinly sliced mixed amounts of capicola and prosciutto or use precooked crumbled sausage or any other meat you like cooked 
4 eggs 
1 sliced red Italianelle pepper seeds removed or bell pepper
1 1/2 cups milk, half and half or heavy cream
6 slices of provolone or mozzarella cheese or use your favorite kind
1/2 teaspoon minced garlic
1 teaspoon granulated garlic
salt and pepper to taste
1 deep dish pie shell uncooked store bought or homemade
2 tablespoons reggiano grating cheese

Optional additions: sliced peppers, artichoke hearts, mushroom slices,  diced eggplant, shredded zucchini or  sliced plum tomato, spinach, cooked escarole, crumbled bacon, Italian sausage 

In a bowl mix the eggs, milk, grating cheese, spices and set aside. 
Place the heavier vegetables you are using and meats on the bottom of the deep dish pie shell pressing them down and any other optional items listed above. Add the cheese on top then the meat. Pour the egg mixture over the top.  Sprinkle more grated cheese on top.  Bake on 350 degree hot oven until browned on top and the middle doesn't shake anymore. Around 45 to 55 minutes.

Fried Rice Recipe

Here is an easy delicious side dish, fried rice. Asian style. The taste is amazing and it's an easy recipe to make.

Fried Rice Recipe

3 cups instant white or brown rice cooked and drained or steamed regular rice cooked
1/4 cup soy sauce
1/4 cup water
1 teaspoon granulated garlic
4 tablespoons butter
1/2 cup frozen peas and carrots mix
1 egg beaten

In a large fry pan melt butter. Add garlic and egg stir until completely cooked. Add rice saute until rice is browned around 10 minutes flipping rice to brown on both side. Add the vegetable mixture. Continue to cook until browned rice. Remove from heat mix the soy sauce and water together add to the pan and stir. Serve.

Slow cooker Stewed Tomato Recipe

I love using fresh tomatoes in stews all year long. This time of the year and end of summer you can usually find plum tomatoes very inexpensive and in abundance. Some of you are lucky enough to grow them yourself. I had two beautiful plants bloom this year and got enough tomatoes to make my first batch of stewed tomatoes. Easy as can be and I freeze most of them until winter comes. Enjoy!

Slow cooker Stewed Tomato Recipe

6 to 8 ripe plum tomatoes in thick slices
2 tablespoons extra virgin olive oil
1 medium onion, minced
2 tablespoons minced garlic
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper

Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges or put in food processor to puree. In Crock Pot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. 

Serve as a side dish, use in stews, Mexican meals or freeze in portions for soups or other recipes.

Deconstructed Ribeye and Chicken Kabob Recipe

I love shish kabobs but never really have the desire to sit there cut up the meat and thread them all. Here is my version of making the same flavors just not much more work. I serve mine with sauteed mushrooms( or you can leave them whole), white rice, tomato cucumber salad which is all made separately and using only the peppers to cook with the meat. You can place this all on top of your white rice and turn it into a stir fry

This is an aluminum throw away pan with holes in the bottom so you can stir fry to perfection. Doesn't take long to cook maybe around 15 minutes!

Serve with white rice, sauteed mushrooms, tomato and cucumber salad and throw in some baked potatoes what a great meal! Maybe use some zucchini cubes with the peppers also. Make whatever you love to use on the skewers!  Don't forget the vino.

Deconstructed Kabob Recipe

3 boneless chicken breasts cut in cubes 
3 boneless ribeye steaks cut into cubes
2 large bell peppers

Optional: whole mushrooms, cubed zucchini, cherry tomatoes, onion, shrimp, scallops, yellow squash cubed, anything else you like that is used in kabobs even fruits like pineapple and ham chunks

Disposable aluminum pan with holes on the bottom

Ziplock bag:


Add boneless cubed meats to ziplock bag with 3 tablespoons each brown sugar and 1/2 teaspoon chili powder, 1/2 teaspoon sea salt, 1/2 teaspoon each fresh thyme, pepper and a pinch of cayenne pepper, 3 tablespoons lime juice, 3 tablespoons olive oil. Seal bag, shake and lay  bag flat in the refrigerator.  Marinate overnight or for at least three hours.

Heat grill on medium heat.

Place the meat in an aluminum disposable pan with holes on the bottom on the grill, add the meat with peppers. 

Baste with a mix of 1/4 cup each cider vinegar and 2 tablespoons brown sugar, 1 teaspoon chili powder. Grill until chicken juices run clear or steak is slightly pink in the middle around 15 minutes turning or stirring.

Peach Bellini Popsicle Recipe

One of those refreshing drinks that bursts with summer flavors. Peaches are in abundance right now. Make these with or without alcohol for the perfect way to cool off in the warmer weather. If you love Peach Bellini drinks you are in for a treat.

Peach Bellini:

3 cups sliced peaches 
1/2 cup peach schnapps or (peach juice or orange juice for non alcohol version)
1/2 cup white wine preferably Pino Grigio just add more juice if preferring not to make with alcohol
1/2 teaspoon vanilla

Optional note: taste the peaches first if they are on the not so sweet side I add around 1/4 cup to 1/2 cup sugar to taste

Place in a food processor until smooth. Pour into popsicle molds, add your sticks and freeze for at least 5 hours before trying to serve, Score with a butter knife to remove with ease.

Baked Italian Herb Crusted Chicken Recipe

You can have a great chicken dinner without all the fussing around with all  dipping and rolling into anything. This is a simple Italian baked chicken recipe we made for years and still love.

Baked Italian Herb Crusted Chicken Recipe 

3 pounds chicken parts or bone-in breast halves
2 teaspoons parsley flakes
1 tablespoon paprika
a few sprigs of fresh rosemary
1 teaspoon salt
 granulated garlic powder
dried leaf oregano, crumbled
dried leaf thyme, crumbled
black pepper
olive oil or canola

Place chicken in a deep baking dish or parchment lined cookie sheet. Add around 1/4 cup oil to the bottom of the baking pan. Sprinkle chicken evenly with olive oil then sprinkle with parsley flakes, garlic, paprika, rosemary, salt, oregano, rosemary,  thyme, basil, and pepper  Arrange chicken in a single layer, not touching, in a greased deep baking dish. Bake at 400 degrees covered for 30 minutes with foil then  for about 1 hour or until chicken is tender and nicely browned. For crispier chicken broil when cooked until the skin is crispy looking.

Blueberry Lemon Loaf Recipe

All I can say is I personally almost
ate the whole loaf by myself it's so good!  A must try you won't be sorry this is the best 

 berry loaf I've ever made!

Blueberry Lemon Loaf Recipe

1/3 cup softened butter
1 cup sugar
2 eggs
3 tablespoons lemon juice
1/2 cup milk
1 teaspoon baking powder
1 1/2 cups flour
1 tablespoon freshly grated lemon peel
1/2 teaspoon salt
1 cup overflowing blueberries

Topping after baking:

1/4 cup sugar
2 tablespoons lemon juice 
(for me this is what makes the loaf perfect!)

Heavily grease a loaf pan and I would also use non stick and flour. 

Heat oven to 350 degrees.

In a large bowl using an electric mixer, beat the sugar and butter together a few minutes. Add the eggs, lemon juice till blended.

At a little at a time add the flour, salt, baking powder and peel to this wet mixture until blended. Fold in the blueberries.
Bake for 1 hour or until middle is firm using toothpick method.

Cool 3 or 4 minutes and invert onto cooling rack or wax paper before adding lemon/sugar glaze topping.


 The sugar glaze adds an extra lemony flavor by using the 1/4 cup sugar and 2 tablespoons lemon juice mixed together and pour over warm loaf.

Alternate topping garnish: dust with  powdered sugar or one other option use a glaze using a powdered sugar, lemon extract and water frosting.

Italian Shrimp Seafood and Vegetable Recipe

Here is the best recipe I have for flounder that we absolutely adore actually I can eat fish of any kind this way. Loaded with shrimps and topped with a delicious Italian style topping that makes you coming back for more check out the ingredients you won't be sorry. The stuffing and topping is irresistible!

Italian Shrimp Seafood and Vegetable Recipe

4 pieces of fresh or frozen thawed flounder, haddock, or other white fish
Shrimp cleaned and deveined tails on around 1 pound
Sliced plum tomatoes 2 or 3 small seeds squeezed out
Zucchini sliced or cubed 1 medium size
Peppers 1 or 2
Mushrooms around 8 ounces
Bread crumbs Italian flavored with parmesan cheese added
Granulated garlic
White wine
Olive oil
Salt Pepper to taste

In a medium size fry pan saute peppers and mushrooms in 2 tablespoons olive oil until peppers are soft and mushrooms browned around 10 minutes.
In a large greased baking dish place flounder filets on the bottom. Top with peppers, sliced zucchini and mushrooms. Add sliced tomatoes. Then shrimp as many as you like on top. Sprinkle generously with bread crumbs, granulated garlic powder and dot with butter. Pour wine not touching the bread crumbs along the bottom of the baking dish around 1/2 cup.
Bake at 350 around 35 minutes or until fish flakes easily.

Fresh Berry Galette Recipe

Easier than pie but taste the same! I love to make these since they are so versatile in fruits and a basic recipe. Not so much to worry about making the edges perfect or pretty. Anything goes just follow the basic recipe, fill, fold and bake that's it!


4 cups flour
1 teaspoon salt
3 sticks unsalted butter
3/4 cup ice water

Mix the dough in a food processor until dough come together. Divide into 3 round disks and set aside.

  •  Fruit Filling
  • 4 cups fresh fruit of choice: strawberries, raspberries, boysenberries,  blackberries, blueberries, cherries,  apples, peaches,  or a mixture of them
  • 2 tablespoons fresh lemon juice
  • 1/4 cup sugar or use  jam that matches the  fruit like blackberry, apple butter, strawberry, blueberry
  • 3 tablespoons flour
  • Roll out the dough

    Preheat an oven to 425 degrees.  Line a baking sheet with parchment paper.

    Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

    Fill and bake the galette
    In a bowl, lightly stir together the fruit, lemon juice, sugar and flour. Spoon the filling onto the center of the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

    Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve.

Cake Mix Peach Berry Cobbler Recipe

This is a recipe rewind I made this recipe a few years back using a pecan cake mix. I tried it with spice this time and wow either one is a big hit. Perfect summer dessert!

1 package 15.25 oz box spice cake mix,  butter pecan cake mix or yellow cake mix 
1 cup butter melted or margarine (I used all butter)
4 extra large peaches sliced or 6 small with skins removed (you can also used 1 large can of peaches instead of making your own  from scratch, (which I highly recommend fresh) then  just add the cinnamon to the canned with 1 tablespoon of cornstarch when you heat it)
1 cup fresh cherries, raspberries or blueberries or in a pinch you can used canned (or any fresh even apples will work or frozen berries of your choice drained) 
1/2 cup sugar or more to taste
1/4 teaspoon cinnamon
2 tablespoons cornstarch
Optional 1/2 cup additional pecans chopped

In a small sauce pan, add the peaches, cornstarch, cinnamon and sugar. Bring to a boil for 1 minute. I do not add the berries to this while cooking just add after the mixture is done fold in the berries.
Pour peaches and berries into an oil sprayed greased pan 13x9 inch.
Sprinkle cake mix on top and pecans if using. Add the melted butter drizzling evenly over the cake mix top.

 Bake 1 hour or  until browned and crisp on top. Serve with whipped cream or vanilla ice cream.

We use to call this a dump cake in the 1970's.

Quick Taco Casserole Recipe

As much fun as  making and eating tacos are,  I hate making them they always fall apart when eating them! The mess trying to fill them is just too much trouble to me when I work and always in a hurry for easy fun foods. Yes I am lazy when it comes to making fast food. I want it lightning fast. Here is my version of tacos that are much more fun in my opinion, no fuss at all. It's great even without the shredded lettuce and tomato but hey add what you all love after it's cooked! Taco casserole gone wild! Now when I bite into one it doesn't fall all over me.

Quick Taco Casserole Recipe

crushed corn tortilla and more for garnish on top ( I buy the package of 10)
 1/2 pounds ground beef, ground turkey or 2 cups cubed cooked chicken
1 can chili beans in sauce 15 ounce
1 chopped bell pepper or 1 small can green chilies 
1 teaspoon each chili powder, cumin, granulated garlic,
 1/2 teaspoon salt, pepper (and small pinch of cayenne is optional)
shredded sharp cheddar

Optional: sour cream, sliced olives, jalapeno peppers, shredded lettuce, chopped tomatoes, salsa, taco sauce, shredded sharp cheese

Cook meat till pink is gone, add beans in sauce simmer until thickens a little adding the peppers, all spices to taste.

Layer a baking pan or deep pie plate with crushed corn tortillas, top with meat mixture and  top with cheese. Bake until cheese is melted and bubbling or just until is starts to melt. Serve with more crushed tortillas and more shredded sharp cheese if you like with any other  optional toppings.

Baked Lemon Pepper Seafood Recipe

This is my go to recipe for fish when I want a lighter style baked seafood dish. I usually have a medley of shrimp scallops and haddock. Any white fish will do that's hearty.
This dish is bursting with flavors.
 Baked Lemon Pepper Seafood Recipe

Shrimp, Scallops, Haddock,  Flounder or any White Fish pieces
Fresh lemons sliced
egg whites beaten
Italian flavored bread crumbs seasoned with salt, pepper, oregano, parsley, garlic powder ( 1/2 teaspoon each)
1/2 cup chicken broth
1/4 pinot grigio
canola oil
plastic zip lock bag

Garnish for later:
1/4 cup fresh lemon juice 
3 or 4 tablespoons olive oil
2 tablespoons melted butter
pinch of garlic powder, oregano, basil, salt, pepper
2 tablespoons grated fresh lemon
1 tablespoon grated romano cheese
1 or 2 fresh rosemary sprigs and parsley

Place 1 cup bread crumbs  in the plastic bag with seasoning.  In another pie plate add the beaten egg whites to a pie plate. Place the fish in the egg whites then shake in the bread crumb mixture.

Preheat oven to 350 degree oven.

Pour into the bottom of a buttered baking dish at least 2 inches deep around 3 tablespoons canola oil then the chicken broth and wine. 

Top with rosemary sprigs on each piece of breaded fish and a slice of lemon on each piece. Bake uncovered around 15 to 20 minutes turning over once and making sure the fish flakes apart and the shrimps are pink. 

Tip:  For crispier fish spray with oil first and broil tops when fish is cooked for a darker crusted fish.

 Remove from baking dish and place on a plate.

Mix lemon juice, melted butter, 3 tablespoons olive, cheese, lemon peel,  add a pinch of all the herbs and spices use this to pour over the hot seafood when cooked or to dip in. Before serve with twist lemon slices over the top of the and fresh herbs on the plate.

Italian ChickPea Shrimp Soup Diavolo

If you want the perfect summer soup and one that goes perfect with a great salad you found it. The shrimp, chickpeas and light tomato broth compliments each other. Follow the link below for the full recipe!

Peach Sorbet Recipe

One of my favorite flavors in summer is peach. Refreshing peach sorbet is just what you need on a hot day to cool you off!
Today was one of those days!

Peach Sorbet Recipe

1 cup water
8 peaches or nectarines peeled sliced ripe
1/2 cup sugar
3 tablespoons lemon juice

In a medium saucepan place water, sugar and juice and boil until sugar is dissolved around 3 to 4 minutes. Cool.
Add this to a large food processor with peaches and puree until smooth. Add more sugar if not sweet enough depending on the crop of peaches you have.
Place in a plastic container and freezer till slushy.
Pour this into prepared ice cream maker and churn to makers directions around 25 to 35 minutes until smooth and frozen.
Transfer back to an ice cream container and freeze for at least 6 hours before serving. I always make it the day before to make sure it solid when serving. 

Baked Orange Glazed Chicken Recipe

One of the most flavorful roasted chickens you will ever bake!

Baked Orange Glazed Chicken Recipe

1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1/4 cup hot sauce
1/4 cup Dijon mustard
1 tablespoon grated orange zest
1 4 lb to 5 lb whole chicken
4 tablespoons (1/2 stick) butter
1/4 cup honey
1/4 cup freshly squeezed orange Juice
1/4 cup homemade bbq sauce or your favorite store bought
1 tablespoon grated orange zest
2 tablespoons spicy mustard 
1/4 teaspoon allspice

Mix the orange juice, olive oil, hot sauce, mustard and zest together in a bowl. Add the chicken combine the sauce all over. Cover with plastic wrap, marinate for at least an hour but better overnight if you can in the refrigerator.

Drain the chicken from the marinade. Bake whole chicken in a heavily spray roasting pan on 400 degree hot oven for 25 minutes.  Brush chicken on both sides with glaze and continue baking until chicken juices run clear  about another hour
While the chicken is baking, melt the butter in saucepan or microwave.  Whisk in the honey, orange juice,
 bbq sauce, zest, mustard and allspice. Put some of the glaze in a small dish for serving to dip the chicken in.

Brush the chicken with glaze, flip and brush second side of the chicken . Serve chicken with reserved sauce.

Want more Chicken recipes?

Funnel Cake Recipe

Funnel cakes are fun to make with the kids and also eat! Here in the South, these are popular at feasts, flea markets and other social events. You can make these for your family and friends when having company or a breakfast treat! Check out the photo's how easy these are, all you need is your index finger and a large holed funnel or zip lock baggie to make the design!
 1 cup water
3/4 stick butter (6 tablespoons)
1 tablespoon sugar
1/8 teaspoon salt
1 cup flour
4 large eggs plus 2 whites
Canola oil, for frying or Vegetable
Powdered sugar garnish for the top

Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely mixed in before continuing. Add all egg and beat until mixture is smooth. If it's too thick add a little more water.  Heat about 1 1/2 inches of oil in a heavy pan on medium heat or until placing a drip of batter into the oil starts to sizzle.

Place your index finger over the bottom of the funnel, pour the batter into the funnel, be careful not to have it too high so batter doesn't splatter. In a circular effect spiral the batter in a round formation.

 If you have a portable gas grill these are a great way to raise money for your favorite 
Charities by taking premade batter to the outing and a cast iron pan to cook with!
 If you don't have a funnel use a ziplock bag and snip the end.
Remember to keep the batter cold if using in social outings.

Fry on one side around a minute, flip with a spatula. Remove cake from oil, drain on paper towels, and top with powdered sugar. Best eaten while warm.  If your are transporting the batter keep it cold but it can be made ahead of time. These are always a hint at any event especially here in the south! 

 For other topping suggestions, use a mixture of cinnamon and sugar or sprinkle with miniature chocolate chips let them melt on them while hot.

Wagon Wheels Chicken Pasta Fazool Recipe

Wagon wheels are a great childhood memory of a fun pasta to eat. This pasta fagioli is just another version of a great Italian comfort meal. Adding meat makes it a great meal all in one!

Wagon Wheels Pasta Fazool Recipe 

2 pounds of canned white beans  or 2 lbs cooked FRESH Homemade beans
1 can 16 oz  diced tomatoes
2 boneless chicken breast chopped in cubes 
1 can tomato paste
1  empty tomato paste can filled with Pinot Noir or Cabernet wine
16 ounces of chicken broth homemade or canned
salt & pepper to taste
1/2 cup chopped celery hearts
3 cloves minced fresh garlic
1/4 cup extra virgin olive oil
grated romano cheese
1 fresh basil leaf,  and 1 teaspoon parsley, 1/2 teaspoon of garlic powder  and 1/2 teaspoon oregano

In a large saucepan add olive oil, garlic, cubed chicken and cook around 2 minute celery hearts, tomato paste, tomatoes, wine, herbs and spices. Add chicken broth. Add the beans. Simmer around 25 to 30 minutes.

In the meantime cook wagon wheel pasta (around 2 1/2 cups dry pasta).

Cook pasta in boiling water in a sauce pan to package instructions. Drain and add to the pot of beans and sauce when cooked. Mix together. Serve with grated cheese.

Italian Spiced Corn on the Cob Recipe

One of my favorite ways to eat fresh or frozen corn on the cob is made this way. Of course you can char it on the grill also but I can eat this all year long any day of the week . It's a fabulous side dish! Steamed, boiled, grilled or even in the slow cooker!

Italian Spiced Corn on the Cob Recipe

Corn ears shucked and boiled in water, salt, two garlic cloves and 2 
basil leaves then drained  (see other methods below)
2 or 3 tablespoons Olive oil
3 tablespoons melted Butter
salt, pepper and chili powder to taste ( if you like heat add red pepper flakes)
1 tablespoon dried or fresh parsley
Parmesan cheese as much as you like
Granulated garlic gently sprinkle over the top
Brush corn with butter and olive oil. Sprinkle with seasonings, cheese and parsley. 

Grilling: wrap corn in foil with all herbs and oils garlic. Grill until corn is charred around 8 minutes on each side on high or more. Serve with chopped fresh basil on top.

Slow cooker: Either steam and add to the slow cooker keeping on warm to stay hot while the meal cooks or to actually cook corn add all the corn to the slow cooker with above ingredients except for the butter and olive oil. Add 1 tablespoon lemon juice and 1/3 cup water with raw corn. Cook on high for 2 1/2 hours. Serve with butter and olive oil brushed on the corn .

Steam: Add the corn to the steamer with all herb ingredients except butter and olive oil and steam on the top tray for 15 minutes. Slather with olive oil butter mixture with more herbs and rub the garlic on the corn when serving. Place basil chopped on the corn and serve.

Italian Style Steamed Vegetables Recipe

Everything taste better with garlic don't you agree? Well almost everything does to me anyway. These are the perfect side dish and I love a big dish for just for lunch especially when I know I have a big dinner that awaits me!

Italian Style Steamed Vegetables Recipe

 a few tablespoons olive oil
a few tablespoons melted butter
granulated garlic or fresh garlic minced fine
chopped fresh parsley
salt, pepper to taste
red pepper flakes is optional
parmesan cheese grated

Mix all the above together and toss with:

Vegetables suggestions and of course to be you and your families choice: cauliflower, carrots, corn, peas, green beans, broccoli, zucchini, brussels, butternut squash, artichoke hearts,  or whatever other vegetables you love that have been  steamed or sauteed first.

Meatball and Sausage Cheese Casserole Recipe

The perfect solution to leftover meatballs and sausage from Traditional Sunday Sauce recipe.
What could be better in a sandwich, over pasta or on your plate sopping up the sauce with crusty Italian bread?
Meatball and Sausage Cheese Casserole Recipe

Italian Sausage
Italian Meatballs
Italian Sauce
Mozzarella Cheese Shredded
Parsley, Basil Oregano
Granulated Garlic

Note: you can use homemade or store bought sauce and meat. Links are highlighted for recipes.

Place leftover cooked mashed sausage, meatballs and sauce in a greased pie plate. Top with sauce, shredded mozzarella, grating cheese and sprinkle with herbs and spices. Bake in the oven until cheese starts to brown. Serving suggestions:  on toasted garlic buns, white rice, pasta or open faced Italian bread slices.

Grilled Spicy Chicken Recipe

This is a spicy chicken bursts with lots of flavor. We love this chicken on top of salads if there are any leftovers and makes a great tasting
chicken salad by just adding mayo!
Grilled Spicy Chicken Recipe

 1 tablespoon paprika
 4 teaspoons sugar, divided
 1 1/2 teaspoons salt
 1 teaspoon garlic powder
 1 teaspoon dried thyme
 1 teaspoon lemon-pepper seasoning
 1 teaspoon cayenne pepper
 1/2 teaspoon cumin
 1 1/2 teaspoons pepper, divided
 4 boneless, skinless chicken breast halves
 1 1/3 cups mayonnaise
 2 tablespoons water
 2 tablespoons cider vinegar

In a small bowl, combine paprika, cumin, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover. Chill 1 cup for serving. Save remaining sauce for basting.

Grill chicken, until browned and juices run clear. Baste with remaining sauce. Serve with reserved chilled sauce.

Balsamic Spinach Caprese Salad Recipe

This became my favorite new salad this year.  I just love the freshness of all the fresh herbs in this salad from my garden. Nothing compares to fresh everything. Check out this healthy salad and dressing you will love it!
 Balsamic Spinach Caprese Salad Recipe

baby spinach leaves
chopped celery 
cubed cucumbers
whole milk mozzarella cubes
beef steak or plum tomatoes cut into small pieces
freshly boiled (or canned) chick peas 2 cups
olive oil extra virgin
aged balsamic vinegar
sprig of rosemary
couple cloves minced garlic chopped fine
4 or 5 fresh basil leaves
4 or 5 leaves freshly chopped Italian parsley 
3 or 4 sprigs of fresh mint
fresh oregano just a couple of leaves if you have it

Additional options: any kind of lunch meats cubed, olives sliced, radishes, zucchini cubed, feta or other cheeses, bacon pieces, berries, chopped apples, nuts of your choice

Mix around 1/4 cup olive oil with 3 or 4 tablespoons balsamic vinegar. Whisk together adding salt, pepper to taste. Add more or less to the amount of ingredients using for your size family.
In a large dish or container add all the rest of the salad ingredients as much as you like there are no measurements. Pour the dressing over the salad and toss all together.
Serve immediately.