Italian Style Jambalaya Recipe


A very delicious casserole and perfect for a picnic or gathering. Something for everyone. You can add as much as you like all in one big pan and this can serve a few or many people depending on how much you would like to make. I left out the shrimp this time because we have some picky eaters. You can add some large shrimp to this for your seafood lovers.

Italian Style Jambalaya Recipe

Sausage 4 or 5 links
Fresh corn shucked 2 or 3 
peppers red and green 2 or 3
sliced fresh sweet potatoes 2 or 3
sliced white potatoes 2 or 3
Olive oil around 1/4 cup or butter

Optional: sliced mushrooms, sliced onions, large shrimp with tails off

Salt, pepper, oregano, paprika, and chili powder, granulated garlic

In a large casserole dish, add the 1/4 cup oil, sliced potatoes, peppers and corn. Sprinkle evenly with spices. Place the sausage links on top. Bake at 400 degrees for around 1 hour or until everything is soft and sausage is browned. If using shrimp put them in the pan the last 1/2 hour brush with olive oil or butter and season with parsley and chopped minced garlic.

Italian Style Cube Steak Recipe


One of our favorite quick meals. Add some roasted potatoes and corn on the cob for the perfect sides.  Mom used to make cube steaks all the time, she would always know how to season everything to make something plain dynamic.







 Italian Style Cube Steak Recipe

2 pound mushrooms
2 or 3 bell peppers sliced
4 or 5 cube steaks
1/2 cup white wine
1/2 cup beef broth
4 minced garlic cloves
olive oil
salt, pepper to taste
dried oregano, basil, parsley and rosemary use fresh if you have it
red pepper flakes

In a large enough fry pan to accommodate the amount of cube steaks your cooking, add 4 tablespoons olive oil and saute the garlic, mushrooms and peppers around 2 minutes be careful not to brown garlic.
Add the cube steaks, around 1/2 cup white wine with beef broth and simmer on low heat covered and reduces to half the liquid and meat is fork tender around 40 minutes.
Add all the fresh herb, spices, salt, pepper and red pepper flakes if using at the end.

Funfetti Cupcake Recipe



It doesn't matter what Holiday it is these are fun to make and eat. I love to make these Patriot themed cupcakes for the kids and adults. They are festive and delicious all at the same time. Check out this homemade cupcake great recipe!  We do sprinkles and glitter to match the holiday season!



Funfetti Cupcake Recipe

1 3/4 cups cake flour
1 1/4 cups flour
1 3/4 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup butter softened
4 eggs
1 cup milk
2 teaspoons almond extract
1/2 cup assorted colored sprinkles

Optional: colored sugars to match the theme of the Holiday or Birthday
Frosting of choice

In one bowl add all the dry ingredients and set aside.

In a large mixing bowl using an electric mixer, cream the sugar and butter together for 3 minutes. 

Add the eggs, milk , almond extract and stir in. Add the dry ingredients to the wet ingredients and stir until blended and evenly blended together.
Fold in the sprinkles.
Line your cupcakes tin with papers liners 2/3 full.  Bake 15 to 20 minutes on a preheated oven of 350 degrees until lightly browned on top around 25 minutes.
Cool completely. Frost with homemade frosting or your favorite canned. Sprinkle with colored sugars if you like.

Mozzarella Black Pepper Biscuit Recipe


I am not sure these are a biscuits, snack or great appetizer. You can make them ahead of time, double the recipe and freeze them for company! They are also great dipped in your favorite sauce.
You can substitute the cheese for a spicier flavor like pepper jack and cheddar if you like. Adapt them anyway you like them they are great!

1 cup whole milk mozzarella shredded (Use any kind of shredded cheese you like)
1/8 cup black pepper
2 1/2 cups flour
1 cup buttermilk
1/2 cup butter cold cut into tiny pieces
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 teaspoon granulated garlic or use fresh
1 teaspoon Italian herbs either fresh basil and parsley or use dry 

Optional: add chopped pepperoni, ham or cooked sausage, crumbled bacon or prosciutto  ( around 1/2 cup.) Suggested vegetables, chopped tomatoes, peppers, olives or mushrooms.

Mix all the dry ingredients. Coat the butter and the mozzarella with this dry mixture. Gently stir in the milk. Roll out. Cut into biscuits. Top biscuits with meat is using.  Bake in preheated oven 375 degrees  for 25 minutes on a greased cookie sheet or parchment paper.

Italian Saucy Sausage Peppers and Hamburgers Recipe


One of my families favorite meals. It's so versatile. When you make this saucy pan of meat it's the start of so many meals. The possibilities are endless and so are the leftovers! If you do have any the next day. Put the meat in the food processor for the perfect bolognese sauce! 


Whatever you feel like eating tonight whether it's a sub sandwich, over mashed potatoes, on top of rice or your favorite pasta you are sure to please everyone in your home with this starter dish of delicious meat sauteed in this awesome sauce!

Italian Saucy Sausage Peppers and Hamburgers 

3 cloves garlic
olive oil
4 Hamburger patties
4 large Sausage links cut in half
2 Peppers cleaned and sliced
Use 2 lbs of pureed plum tomatoes or good grade crushed tomatoes 28 ounces
Italian seasoning
Chopped fresh parsley and basil
Granulated garlic powder

Optional: mushrooms, sliced onions


In a deep dutch oven or extra large fry pan, add 3 tablespoons olive oil and cleaned whole garlic. Saute until garlic starts to brown. Remove from oil.
Add the peppers, meats and saute until browned.
Season with salt, pepper, granulated garlic and some fresh chopped basil and parsley evenly over the top of the sauce.

Add the fresh tomatoes and simmer on low until the sausage is cooked around 35 minutes.

Serve over cooked pasta, in a roll as a sandwich, over mashed potatoes or with cooked rice. If your family has another idea to use this for I would love to hear from you too!

Baked Cauliflower Appetizer Bites Recipe


If you're watching carbs, this is a great way to do it! These little gems are cauliflower with cheese, herbs and spices all baked in mini tin pans. Perfect for brunch, appetizer before a big meal or a great take along to a party! Don't forget to bring your favorite dipping sauce. I bet everyone will ask you for the recipe!

Baked Cauliflower Appetizer Bites Recipe
(I like to double the batch for big gatherings.)

2 cups cauliflower florets steam or microwaved
 (at least 9 minutes in the microwave)
1/2 cup Italian blended cheese
1/2 cup extra sharp cheddar cheese
1 egg
1/4 cup grated Romano cheese
1 teaspoon each chopped fresh parsley, basil and garlic
salt, pepper to taste

Optional: Panko bread crumb ( or use crushed pork rinds for lower carbs) for topping

Garnish:
Long shreds of Parmesan
Parsley

Grease with oil spray 2 - mini cupcake tin pans (I used around 2 pans that will make 24.) You can use a 12 cup cupcake tin which will make larger patties. If you want to be fancy use small paper liners but make sure you also spray them so this won't stick

Place cooked cauliflower in the food processor and pulse until it resembles rice. Drain in a cheese cloth or heavy duty paper towels.

Put the drained cauliflower in a bowl, add the egg, cheeses, herbs, spices.
Pat into your tins. Sprinkle with panko bread crumbs if using. I like to drizzle a little olive oil on top.  
Bake in a preheated oven at 375 degrees until browning on the sides and set. Around 15 minutes.

Serve with marinara sauce to dip in and sprinkle with parsley and long shreds of Parmesan cheese. Click here for the recipe. 


Slow Cooker Chicken and Broccoli Recipe



I love this recipe. It's easy and tasty. Sometimes that's all you need is something quick, easy and ready on the table after a long hectic day. Boil some rice and viola it's a life savor for a busy lifestyle! Check it out you won't be sorry!

Slow Cooker Chicken and Broccoli Recipe

1 can beef broth
3 cups steamed fresh broccoli 
3 boneless cubed chicken breasts
1 teaspoon granulated garlic
1/2 cup soy sauce
1/3 cup dark brown sugar
1 tablespoon sesame oil
white or brown rice cooked 

Mix in a bowl beef broth, sugar, soy sauce, oil and garlic.
Place the chicken in the slow cooker and toss with the beef broth mixture.
Place the slow cooker on low 4 to 5 hours. In the last 20 minutes, add the cornstarch and cook on high till it thickens.

In the meantime steam the broccoli, cook the rice.

Toss in the broccoli to the chicken mixture and stir.
Place the cooked rice in a baking dish,  pour this mixture over the top.

Note: if you want to put the broccoli in the slow cooker I recommend using frozen florets and add around the last two hours or it will get soggy and too soft. I prefer to make it steamed separately. 
Broccoli can become very strong in taste when cooked in the pot. It's your preference.

Roasted Peppers and Eggplant Parmesan Recipe


Here is a great sandwich with two of my favorite vegetables, roasted peppers and eggplant on a toasted garlic roll! I just love using leftovers for this sandwich. I make roasted peppers all the time and fried eggplant in large quantities. Then I freeze the leftovers for other uses. I take out whatever I need to make sandwiches and have it all ready whenever I want to make a great topping using these vegetables for pizza toppings or in casseroles.


Roasted Peppers and Eggplant
 Parmesan Recipe

red peppers cleaned
eggplant cut in thick slices
mozzarella
tomato sauce
minced garlic
rolls
butter
salt pepper to taste
olive oil
long shreds of grated cheese
Italian herb seasoning



Roasted Peppers:

To prepare a roasted bell pepper, cut around the stem, which you may want to keep to use as a cap, scoop out the seeds and discard them take out the white part of the ribs out. If the recipe you are following suggests you peel your peppers, put them under a broiler, turning them often, until they blister, then scrape away the skins (if you've already cut them into strips broil them skin side up). These also can be done on a gas grill, burn the skin on high heat until peppers are soft. Cool remove skins.

Eggplant Parmesan


1 eggplant washed and sliced thick, leaving partial skins on striping effect(for sandwich slices cut much thinner and fry)
1 1/2 cups of seasoned flour
1 egg beaten with 1/4 cup water
seasoning, 1/2 teaspoon of each, salt, pepper, parsley, oregano, garlic powder, basil
1 pinch of fennel seed (about 1/4 teaspoon)
1 tablespoon minced fresh garlic
oil for frying
grated cheese long Parmesan and Romano blend
shredded mozzarella
favorite sauce

Heat oil in large fry pan. In a large plastic bag add flour and seasonings. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Spread out on paper towels to blot the oil. 
Assemble roasted peppers and fried eggplant on a buttered toasted garlic bread roll sprinkle with Italian herb seasoning and drizzle with a tiny bit of olive oil. Add the mozzarella some minced garlic, salt pepper to taste and broil on low until the cheese melts just a few minutes. Sprinkle with grated cheese. 


Italian Peppers Eggs and Spinach Omelet Recipe







This is actually a starter filling for many uses. I make lots of this filling to use later in many different ways. Some suggestions would be in stromboli, pizza toppings and in this recipe, a delicious omelet. It also freezes well in a pinch when you want to make a great breakfast the filling is all ready. You can also add cooked sausage or any other meat you like and have another meal in itself making a great sandwich. The possibilities are endless.





This spinach and peppers with some plum tomatoes are great sauteed and in a sandwich. One of my favorite combinations.



Italian Peppers Eggs and Spinach Omelet Recipe

3 cloves minced garlic ( 1 left whole)
1 large bag spinach, escarole or kale
1 bag sweet or hot baby peppers cleaned and seeded sliced or leave whole 
4 plum tomatoes sliced
salt, pepper to taste
cayenne pepper to taste
olive oil to cook with
Italian flavored bread crumbs
grating cheese
3 eggs beaten
shredded provolone or mozzarella
loaf of crusty fresh Italian bread

Optional: mushrooms, olives, leftover cooked potatoes, leftover cooked meats, sausage, pepperoni, prosciutto or any other meat you like.

In a large fry pan add 3 tablespoon olive oil and saute one garlic clove (left whole) for 1 minute turning not to burn. Remove garlic add the spinach cook until it starts to wilt. Add the peppers and tomatoes and cook until they are softened.  This will now be ready to make an omelet. Set aside.

In a clean pan add a few tablespoons of olive oil, when heated add a few slivers of garlic to flavor the oil for a minute then the eggs. Cook on one side then flip. Add the cheese slices to the middle, then some pepper filling and anything else you like. Fold over. Add more filling and cheese. Sprinkle with grated cheese and toasted bread crumbs.

Serve with toasted and buttered Italian bread.

Note: To toast bread crumbs heat 2  tablespoons of olive oil in a pan on low heat. Add 1/4 cup Italian flavored bread crumbs and stir fry until heated and crispy around 8 minutes. Sprinkle on top of vegetable medley.

Italian Meat Stuffed Pepper Recipe


I really love stuffed peppers and make them all kinds of ways. This is a delicious meat stuffed one that seems to be the all time favorite hope you like them too. These have a great flavor that is enhanced by the peppers. I have made them so many ways but these meat stuffed are the families all time favorite. 


Italian Meat Stuffed Pepper Recipe

bell peppers 5 or 6
28 ounce can tomato sauce
2 pounds ground beef mixed with pork or use all ground turkey
2 eggs, beaten
3/4 cup dry Italian style flavored bread crumbs
1/4 cup tomato sauce 
1/4 grating cheese
1/4 teaspoon of cayenne pepper
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon fennel seed (optional)
2 cloves of minced garlic
1/2 teaspoon garlic powder
1 diced tomato
salt, pepper to taste

Garnish:
1  cups shredded mozzarella cheese
1/2 cup grated or shredded Parmesan cheese

Preheat oven to 350 degrees
In a large bowl, mix together ground beef or turkey, eggs,  diced tomato,  bread crumbs, grating cheese and sauce. Add oregano, basil, garlic powder and any other seasonings. With a sharp knife halve the  peppers or cut the middle core out and leave whole to stuff. Clean, wash, removing seeds. Place in a greased large baking pan. Stuff peppers with meat mixture. Pour some sauce over each one. Bake at 400 until pepper is soft and meat is cooked and around 35 minutes. Add cheeses to the tops of each pepper and cook around 10 minutes before done.  Continue to bake until cheese is browned. Add more sauce if it begin to dry out.

Chocolate Raspberry Ganache Cake Recipe


This can be someone's new favorite! The  cake is moist, delicate and oh so decadent. One of my favorites and a chocolate lovers dream that loves raspberry.  If you want a special cake then you found it. I just love how easy this one is to make too! You can even add whipped cream, chopped nuts like pistachio's, shredded coconut or cherries You really can add whatever you like on top. I love it just the way it is. The raspberry really bring this cake to a new level!


Chocolate Raspberry Ganache Cake Recipe

2 cups flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup canola oil
3 large eggs

Raspberry seedless jam warmed
Ganache frosting (see below)
Garnish fresh raspberries

Optional: whipped cream and chopped pistachios

Whisk the wet ingredients into the dry ingredients until evenly blended. Grease a 13 x 9 pan or two 9 inch pans if you want to freeze one. Pour the batter into the pan and bake at 350 until toothpick comes clean in center, 30 to 45 minutes. Cool completely.

Make Ganache:

16 ounces semisweet chocolate (I used Lindt)
2 cups heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted

Spread top of cake with raspberry jam.
Top with ganache. Garnish with fresh berries.

Boneless Pork Cacciatore Recipe



 I love pork in sauce, it always makes a great flavored sauce. This one pan easy meal will make everyone happy and it's great served even over a cooked pasta or with rice that will stretch that family budge to feed a large group of people. 


Boneless Thick Pork Medallions

6 to 8 thick boneless pork chops
3 bell peppers sliced
8 plum tomatoes pulsed to a diced size
3 cloves minced garlic
1 can 16 ounce whole tomatoes with basil added pureed in the food processor
olive oil
1/2 cup white wine ( I used Pinot Grigio)
salt, pepper, cayenne pepper or red pepper flakes, oregano, parsley

Optional:  I sometimes throw in a can of mushrooms, peas or cut green beans for an additional vegetable at the end of cooking.  Also I add a handful of finger carrots for sweetness

Saute the pork  until nicely browned on both side in a fry pan and season to taste.

In a large enough Dutch oven transfer the pork to accommodate all the ingredients, add the tomatoes, wine, herbs and spices and garlic ( onion if using) to the pan. Top the with peppers and any other vegetables you would like except peas, add them 1/2 hour before  done.  Either simmer on top of stove around 2 hours on low or place in the preheated oven at 350 degrees until everything is cooked around 1 hour.

Best Olive Oil Rub Chicken Recipe



This is a delicious blend of spices that totally compliment this chicken. Easy to do and everyone always raves about it. Very moist and usually done on the grill in 10 to 15 minutes. You can also pan fry this but I like the healthier version

Best Olive Oil Rub Grilled Chicken Recipe is
one of my favorite ways to prepare meats. I love this chicken the best thing about this recipe is you can add it on top of a salad if you happen to have any leftovers, very tasty and accents your salad perfectly. With summer coming, lighter meals are always a best bet and this one is bursting with great flavor!

Here's the recipe:

3 boneless chicken breasts
1 1/2 teaspoons granulated garlic
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
pinch of cayenne pepper
3 tablespoons olive oil
Garnish:
fresh chopped parsley, basil
freshly squeezed lemon juice

Mix everything in a bowl until well combined.
Rub the chicken on both sides.
Preheat grill until nice and hot. Place chicken on the grill, I usually lightly spray with cooking oil.
Grill on both sides 4 to 5 minutes. Make sure the juices run clear. 
When serving top with fresh herbs and a squeeze of lemon juice on top.

Funfetti Sugar Cookie Recipe


These cookies not only taste great, they are fun to eat and all kids love them too! I love the colors and the endless possibilities that can even be added to them. Make someone happy and make a batch, watch them smile!

Funfetti Sugar Cookie Recipe

1 stick softened butter
1 egg
3/4 cup sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
pinch of salt
1/2 teaspoon baking soda
1 teaspoon cream of tarter
1/2 cup colorful sprinkles

Optional additions ( 1/2 cup of any of these : white chocolate chips, coconut and chopped nuts 

Beat and cream the sugar and butter together. Add all the rest of the ingredients except for sprinkles. Fold them in the end.
Refrigerate the dough for at least 1 hour.
Preheat oven to 350 degrees. Roll into balls, place on a parchment paper and bake for around 8 minutes until set. Cool before removing from pan.

Want an easier recipe?  Try using a funfetti cake mix get the recipe here!

Mom's Lemon Ricotta Cookie Recipe



Seriously delicious addicting cookies. These are perfect for a wedding tray, holiday, coordinate them to the theme and colors of whatever party your giving. Great for giving as a gift as they travel well also. Mom made these often and they were one of my dad's favorite cookies. A lemony flavored cookie that is light and airy not dense. They even taste good over cooked which I have been known to forget the cookies baking in the oven when I start baking!  Hope you enjoy her recipe. Thanks mom we all miss you everyday, until we meet again we will enjoy your recipes you left behind to share with the world and you will remain forever in our kitchens and in our hearts, your loving daughter Claudia....




Mom's Lemon Ricotta Cookie Recipe
(This recipe can be doubled):
2 cups all purpose flour
1 teaspoon baking soda
1 cup sugar
2 eggs
1 cup ( 8 oz.) of whole milk ricotta cheese 
(preferably homemade click here for mom's recipe)
1 teaspoon grated lemon peel
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
pinch of salt
1 stick of butter softened
(see frosting garnish below)

Cream the butter and sugar together for around 2 minutes. Add the ricotta, mix to blend. Add the eggs and stir till smooth. This is all done by hand no mixer. Add the, flour, flavorings and baking soda last folding in the peel.
Heat oven to 350 degrees, I place these 2 inches apart dropped with a teaspoon on parchment paper. Bake until bottoms and edges begin to brown around 12 to 15 minutes.

Icing:
2 cups powdered sugar
drops of hot water to make a thin frosting
grated lemon peel optional

Mix the water a little at a time until the frosting runs a small stream, add peel if using around 1/2 teaspoon.

Dip hot cookies into the frosting and sprinkle with colored candies.

Pita Bread Appetizer Pizza Recipe


Seriously the easiest pizza, snack or appetizer you will ever make quickly for unexpected guests or a party. Just remember to keep a package of pita bread in the freezer, bottled sauce and mozzarella shredded on hand.  This is all homemade from scratch but you can use all store bought and have all kinds of pizza made for individual taste! The toppings are endless!



Pita Bread  Appetizer Pizza Recipe 

Fresh Basil chopped
Fresh Plum tomatoes put through the food processor or your favorite sauce
Homemade Pita bread or store bought
Olive oil
Minced garlic
Mozzarella
salt, pepper
Oregano dried flakes
Note:
Additional toppings can be used,  you can get creative by topping the pita with sauce then adding meats of your choice, peppers, olives, eggplant, pepperoni, loose cooked sausage, ham and pineapple, mushrooms, chopped broccoli, zucchini or spinach, shrimp and garlic with cheese. Use your imagination. When having a party, you can cut these in strips and use as appetizer pizza bites!

Place the pita bread on lightly greased foil and bake on 425 hot oven until browned and crispy. Take out of oven, add the chopped basil,  sauce on top, mozzarella, sprinkle with oregano,  salt, pepper and minced garlic. Place the oven on broil to high and watch carefully until the mozzarella begins to brown. Remove, cool slightly and serve.

Italian Chocolate Cream Birthday Cake Recipe


A filled chocolate cake that has the best pastry vanilla cream filling I ever tasted. Come try this decadent dessert
everyone will rave about! I had to make something special for my 60th birthday on April 26th.  I usually don't eat many desserts but for my milestone year this turned out to be a great way to start  this new journey ahead of the golden years. If you want to treat yourself to a special cake this is it.





Italian Chocolate Cream Cake  
(you can use your favorite chocolate cake mix also)

(this makes 2 - 9 inch cakes I freeze one and just use 1- 9 inch cake layer sliced in half,  a thin layer)

1 cup butter
1 cup water
1 cup sugar
1 cup brown sugar
2 cups flour
2 eggs
1/2 cup unsweetened cocoa powder
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla
3/4 teaspoon salt

Melt butter with water in small saucepan,  then add and cocoa whisking for around 30 seconds. Cool.
Blend together all dry ingredients and mix.  In another bowl blend eggs and vanilla.
Add the flour mixture into the chocolate cooled mixture until blended. Fold in the sour cream last.

Directions for the cake:

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.


Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.


Bake in 2 heavily greased 9 inch pans on 350 degrees.  Cool cakes completely. Split one cake in half with a sharp serrated edge knife. Place the first layer on a plate the other on wax paper. Fill with cream. Top with another layer. Garnish with ganache and cherry on top.

While cake is baking make the cream filling and set aside.

Italian Cream Filling:

6 egg yolks beaten
2 cups milk
2 tab of butter melted
3/4 cup sugar
6 tablespoons of flour
1 tablespoon pure vanilla extract

Make the cream:


Melt butter in pan add flour stir till smooth no lumps.. add milk, beaten egg yolks, sugar, butter, vanilla...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Cool with a piece of wax paper over the top and a teaspoon of sugar this will keep the skin from forming on top....

Garnish:

Chocolate hot fudge sauce
Cherry with stem

Ganache:

1 cup good grade semi sweet or bittersweet chocolate chopped

1 cup heavy cream

Place chocolate in medium glass bowl.  In a small pan heat cream bringing to a boil. Tip: (Watch closing as you add the chocolate the cream can spill over if not a deep enough bowl.)  Pour chopped chocolate into cream and whisk until smooth.Starting from the center of the cake pour the ganache on top and let it run down the sides. Drizzle with warmed hot fudge and stemmed cherry on top.


Whole Wheat Cavatelli Pasta Recipe



 A healthier version of this great homemade pasta. When your watching your carbs this is a great alternative not totally without carbs but low and still a delicious treat. Perfect for one who is a health conscious.


Try not to add too much additional flour as you make the cavatelli, you want a nice soft dough and more flour will make them crumbly. Place dough on a board, lightly floured, roll the ropes out, cut and use your fingers to make an indent.  Place on wax paper lined cookie sheets and freeze the whole tray until ready to cook. They keep their shapes better.

Whole Wheat Cavatelli Pasta Recipe

1 - 15 ounce container of Whole Milk Ricotta Cheese
2 cups Whole Wheat unbleached flour
pinch of salt
2 eggs

Mix all together until a smooth ball forms. Let rest covered with plastic wrap around 30 minutes.
Roll out dough using very little flour into ropes, cut and make indent with butter knife or use your fingers.
I freeze these on a wax paper lined cookie sheet. Place into bags until ready to use or cook when frozen. 
To cook, bring a pot of water to a boil with salt.
Place pasta in the pan and cook until they float to the top.
These are great with olive oil, salt, pepper and steam broccoli. Or use your favorite tomato sauce.

 For Homemade Original Cavatelli Recipe Click here



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Easter Pizza Rustica Recipe


A traditional meat pie Mom always made at Easter time and we couldn't wait for this to cool and eat it. This recipe can be cut in half as it makes one large or two small ones
and it also freezes well. Pizza Rustica is basically a meat quiche with a buttery crust.
I usually make two instead of one large.



Dough:

6 cups flour
5 eggs slightly beaten
pinch of salt
4 stick (1 pound) butter
Using a flat beater dough hook, add to the mixing ball and beat until this form a smooth ball. Set aside for 30 minutes covered. Cut in half.

Meat Filling:
( note I buy the meats and cheeses from the deli in 1 pound chunks not sliced then dice in 1/4 inch diced cubes for below I use 8 ounces of each meat  diced or cubed in this recipe)

Hot Capicola
Pepperoni
Soppressatta
Prosciutto
 Mozzarella
Provolone
2 lbs Whole Milk Ricotta Cheese
1/2 grated cup Romano Cheese
10 eggs
1 teaspoon black pepper
pinch of cayenne pepper

Garnish:
1 beaten egg to brush on top of the crust

you will need one 10 x 15 inch baking dish oil sprayed or 2 - deep  9 inch round cake pans

Preheat oven to 375 degrees

Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.

Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.

Bake at 375 degree hot oven around 45 minutes then brush with beaten egg, return to the oven to cook another 30 minutes or so until golden brown and set in the middle.

This recipe can be cut in half and it also freezes well. I usually make two instead of one large.

Semolina Bread Recipe


One of my favorite breads to make and so easy to do, semolina Italian rustic bread.


 Semolina bread is a dense and heavy bread great with stews and anything you can think of to use this great bread to dip in any savory recipe!
Semolina Bread Recipe

4 cups semolina flour
2 3/4 teaspoons dry active yeast
2 tablespoons sugar
1  5/8 cup warm water
2 tablespoons extra virgin olive oil
1 3/4 teaspoons salt

Dissolve yeast in the warm water. Using a dough hook add the flour, sugar and olive oil, salt to a large mixing bowl. Beat until combined. Cut the dough into 3 pieces. Dump the dough into 3 round  greased deep cake pans round or place on a pizza stone sprinkled with corn meal. Rise around 3 hours. Bake at 400 degrees until nicely browned. 

Spinach Caprese Garlic Pizza Recipe



Spinach,  grape tomatoes and fresh whole milk mozzarella gives this rustic style pizza a burst of fabulous flavors. Of course you can make several other options you can add but this was one of my favorites so far in combinations!



1 lb store bought pizza dough or homemade pizza dough ( you can also use flax seed pita bread or regular pita bread)
raw or leftover cooked spinach 
grape tomatoes sliced
whole milk mozzarella
grated cheese
olive oil
minced fresh garlic
butter melted 
dried oregano
fresh basil and parsley

For Traditional Styles:

Options and other suggestions: meat lover ( add pepperoni, cooked loose sausage, chopped ham, bacon) veggie lovers: thin sliced eggplant, zucchini,  sliced mushrooms, cooked broccoli rabe, tomato sauce, sliced peppers, sliced olive
Use your favorite homemade pizza sauce or store bought if you want it with tomato sauce

Roll the dough out if using fresh on a floured board. Make and roll out small rounds that fit a 9 x 9 cake pan that has been floured and greased. Brush tops with olive oil, butter and add minced garlic. Place spinach leaves on top, around a handful to fit. Top with sliced tomato, grated cheese and mozzarella. Sprinkle with herbs and drizzle with more olive oil evenly. Bake at 430 degrees until cheese melts and starts to brown.
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Italian Leftover Meat and Rice Recipe



This is a leftover meat dish that is absolutely delicious using meat and rice. The sauce is divine check it out yourself the recipe is simple and the perfect second meal after making a roasted chicken, pork tenderloin or beef roast!


Italian Meat and Rice Recipe

Italian Whole Tomatoes 28 ounce can or 8 fresh skinned
Roasted leftover Pork Loin cut up, chicken or roast beef
White rice cooked to package instructions
4 Tablespoons Butter
Extra Virgin Olive Oil 4 to 5 tablespoons
Garlic cloves sliced 1 or 2
Sliced Bell Pepper
salt, pepper, cayenne,  fresh parsley to taste
Optional: Romano cheese

In a large fry pan, add olive oil, butter and garlic saute 1 minute. Add whole tomatoes, peppers and saute until they can be crushed down and simmer around 35 minutes. Add the cooked pork or any other cooked meat. I have even used cod or tuna.
To serve place the cooked rice in a platter or bowl pour the sauce over the top. Sprinkle with cheese and parsley.

You will find more than 140 recipe in my new  cookbook and treasured family recipes see link buy now for details to order



Regular Price $19.99
United States SHIPPING ONLY