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.

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No Bake Cheesecake Tartlet Recipe


There is nothing like a dessert that anyone can make no matter who you are even if you can't cook or bake. I really love when someone compliments me on this recipe since I can make it in my sleep it's so easy! The only problem is you will be asked to make this recipe time and time again, yes it's that good. If you are trying to impress anyone on your baking expertise, this will be your go to recipe. Don't tell them it's no bake and how easy it is. Oh and you don't even have to make the crust. You can buy pre packaged graham cracker crusts and just make the filling! Now isn't that easy?


Pastry crust : 

either buy prepared graham cracker crust tartlets or 1 - 9 inch graham cracker pie shell store bought or make your own homemade  pastry crust Click here

If making your own dough use:

12 mini tart individual pans or use 1- 9 inch tart pan. (you can even use mini muffin pans that will make many miniature tarts.)
At 350 degree preheated oven. Line the tart pan of choice with dough. Bake to package instructions, cool and set aside.

Garnish:

Strawberry jam warmed or your favorite
Whipped Cream
Assorted sliced fruit (strawberries, kiwi, blueberries, peaches, cherries grapes banana, and raspberries.)

Filling:

1 can sweetened condensed milk
1/4 cup lemon juice
2 - 8 ounces cream cheese room temperature
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Beat the cream cheese and milk all together until smooth. Add the vanilla and lemon juice. Stir in sugar.  Spoon filling into store bought shells or cooked cooled tartlets. Refrigerate for around 3 hours until firm.

Top with sliced fruit drizzled with warmed jam and  top with whipped cream.



You will find over 140 recipes  in my new cookbook " A Taste Of Love" and mom's inspiration throughout the book. Just click the buy now button below to order.



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Italian Stromboli Recipe


Stuffed Pizza Dough rolled or what we call Stromboli is a dough stuffed with meats, cheese all rolled up into a delicious pizza roll. Pictured is mushroom, crushed sausage cooked in Sunday sauce on it, sliced peppers, mushrooms.
 Italian Stromboli Recipe

Click Links Below for more recipes:

Pizza Dough
Marinara Sauce

Traditional Sunday Sauce
Homemade Sausage Recipe

Roll  out a rectangular piece of dough (1 lb of pizza dough) out on a floured board around 1/2 inch thick. Add  cooked crushed sausage that was from Sunday sauce (or use store bought) to the center of the rolled out dough. Add any suggested fillings below. Sprinkle with cheese of choice, I used mozzarella and provolone. Note: If you add Ricotta it becomes a Calzone not Stromboli. Roll up and pinch edges. Place on a cookie sheet seam side down that is greased with olive oil. Sprinkle the top with grated cheese, drizzle with olive oil.  Bake at 400 degree hot oven until browned on top.

Here Are Just Some Of  The Many Filling Suggestions:

Meats chopped or sliced Capicola, Pepperoni, Prosciutto, Sausage, Salami, Ham, Steak, Chicken, Pork, Meatballs
Vegetables chopped or sliced Spinach, Eggplant, Mushrooms, Broccoli Rabe, Broccoli, Peppers, Black olives sliced, Onions, Garlic, Tomatoes, Zucchini
Cheese grated or shredded: Asiago, Fontina, Provolone, Mozzarella, Romano, Parmesan, Cheddar, Swiss, Jack, Ricotta

You will find over 140 recipes  in my new cookbook " A Taste Of Love" and mom's inspiration throughout the book. Just click the buy now button below to order.


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Italian Tuna Skillet Recipe


Dressed up a little, this classic dish is no where near what you would expect in a tuna casserole it's better than ever Italian style. The flavors are rich and delicious almost Alfredo style but even creamier.  I love the  Italian twist we put int this one and the addition of the tuna, peas adds an abundance of flavors.
Quick and easy to make in a matter of minutes!


Italian Tuna Skillet Recipe

1 pound fettuccine
3 tablespoons olive oil extra virgin
4 garlic cloves minced fine
2 cans of Italian tuna packed in olive oil drained or Smoked Salmon works great!
1/2 cup sundried tomatoes or fresh diced plum tomatoes (optional)
1/2 cup Pinot Grigio white wine
1/2 cup heavy cream
1 cup fresh peas or frozen
1/2 cup Romano/Parmesano cheese grated
salt, pepper and red pepper to taste
1 cup chopped fresh basil for garnish
Cook pasta to package instructions


In a deep non stick skilled saute the garlic for 3 minutes with the extra virgin olive oil. Add the tuna and tomatoes stir to heat them through. Add the wine and cook one minute then add the cream. When bubbles start to form, stir in the cheese, add all seasonings to taste. Fold in the peas and then toss the drained hot pasta with the sauce. Sprinkle with more grating cheese and garnish with chopped basil. 

Mom's Homemade Cavatelli and Cookbook


This is my favorite homemade pasta recipe mom made. Cavatelli, a light ricotta cheese pasta dough. Perfect for Sunday sauce. You will find the recipe on page 48 in my new cookbook " A Taste Of Love" and mom's recipe. There are over 140 recipes in this book ready to make you fall in love with Italian food in a New York minute!



Just click on the buy it now button and
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Caprese Stuffed Portabello Mushroom Recipe Video


Easy to make. These over sized Portabello are bursting with flavor plus you have to love they are low in calories and carbs. This is a perfect lunch for all the dieters. Come join the party with this amazing caprese stuffed mushroom!




Caprese Stuffed Portabello Mushroom Recipe

2 portabello mushrooms or more cleaned
Sliced beef steak tomatoes
Shredded mozzarella cheese or if you like use any kind of cheese  that melts easy ( part skim ricotta also can be added to the bottoms to fill with tomato)
slivered fresh garlic or granulated garlic
salt, pepper to taste
olive oil
fresh chopped basil

Optional for meat lovers: chopped pepperoni, loose sausage cooked or loose hamburger seasoned and cooked, shredded cooked pork, chopped cooked chicken, crumbled cooked bacon, cooked chopped ham.

Clean mushroom to video instructions above.  Layer and fill with sliced tomatoes (use meat first if using from the options or ricotta cheese) then top generously with shredded mozzarella or cheese of choice. Drizzle with olive oil. Sprinkle with salt, pepper, slivered fresh garlic and bake at 400 degrees until the cheese is nicely browned around 35 minutes. Sprinkle the tops with freshly chopped basil.

Check out my cookbook "A Taste Of Love" with over 140 delicious family recipes





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Easy Shrimp Scampi Recipe



Easy Shrimp Scampi Recipe

1 pound linguine  or vermicelli boiled al dente in salt water
2 pound deveined, large clean fresh shrimp
1 lemon squeezed
1/4 cup olive oil
1/2 stick (4 tablespoons) melted butter
3 tablespoon minced garlic
fresh chopped parsley
salt, pepper to taste
1/2 cup chicken broth
1/2 cup Pinot Grigio white wine
slices of lemons seeds removed for garnish
red pepper flakes

In a large fry pan, add olive oil and saute garlic for one minute. Add shrimp, butter, lemon, salt, pepper. Simmer 3 minutes or until shrimp turns pink in color. Add the parsley, wine, simmer another 3 minutes.  Pour over cooked pasta. Serve immediately with grated cheese and red pepper flakes.

Here is a copy of my new cookbook "A Taste Of Love"
See below on how to order thank you from 
Whats Cookin Italian Style Cuisine


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Chicken Parmesan Stuffed Zucchini Recipe



We love zucchini and try to come up with all kinds of ways to stuff it. This one is our favorite. If you have leftover roasted chicken, here is the best recipe and the kids all love it.




Chicken Parmesan Stuffed Zucchini Recipe

6 zucchini sliced lengthwise and hollowed out      
(save the insides for zucchini bread)
1 - 28 ounce can crushed tomatoes
fresh chopped basil, parsley  (around 1 tablespoon each)
leftover roasted or rotisserie chicken off the bone or any kind of cooked chicken around 2 cups

Optional: instead of cheese use ricotta cheese mixed with mozzarella, 1 beaten egg and grated cheese

Tip: if you have breaded leftover chicken cutlets or use store bought they work great also. We use the roasted to cut calories without the breading on it.

shredded mozzarella cheese
Parmesan cheese grated
salt, pepper to taste
granulated garlic
olive oil
oregano dried if you like it
1 cup white wine Pino Grigio is what I use

 Grease a 13 x9 deep baking pan with cooking spray. Fill all the hollowed out squash with some roasted chicken. Pour the tomatoes over the whole pan evenly. Generously sprinkle shredded mozzarella over the top and grated cheese. 

Sprinkle with granulated garlic, herbs and drizzle olive oil over the top lightly.
Bake the stuffed squash covered for 1/2 hour. Remove cover and bake until soft and  cheese is browned and bubbling, around an hour on 400 degree preheated oven.
For a copy of my new cookbook see link below to order "A Taste Of Love" 
from Whats Cookin Italian Style Cuisine




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Best St. Patrick's Day Roundup Recipes

Here is a great roundup of talented bloggers who came together to give us a St. Patrick's Day party with all kinds of fabulous treats from soups to entrees and great ideas to get this party started. Take a peek of this amazing variety to help celebrate the day! Be sure to visit their blogs and say hi! They did a great job! 
Thank you all for your participation ladies!


                                                          Corned Beef




                                                    Quick Rye Bread 


                                       
                                                                  Reuben Dogs


                                                   
                                                          Colcannon Mashed Potatoes

                                           
                                               Thousand Island Dressing 
                            

Guinness Chili

Full Belly Sisters
Herb Fried Eggs by Justine Fontinelli


Big Rigs 'n Lil' Cookies



Canning and Cooking At Home
Creamed Cabbage soup by Diane Baker



All Things Food Cooking With Mary and Friends


Allys Kitchen
Southern Bacon Dripping Collards by Alice D'Antoni Phillips

Allys Kitchen

 Fried Green Tomatoes by Alice D'Antoni Phillips



Sumptuous Spoonfuls
Colcannon with Red Onion and Bacon by Ann Krause


Moore or less Cooking Food Blog


All Things Food Cooking with Mary and Friends

La Difference Catering
Irish Fruited Soda Bread by Doreen Simpson

The Foodie Affair  Corn Beef and Cabbage Chowder by Sandra Bosquez Shaffer


an affair from the heart
Corned Beef and Cabbage by Michaela Martin Kenkel

an affair from the heart
Lucky Leprechaun Bait by Michaela Martin Kenkel

The Foodie Affair 
Homemade Irish Cream by Sandra Bosquez Shaffer




Moore or Less Cooking Food Blog
Corned Beef and Cabbage by Nettie Moore


       
                                                       What's Cookin' Italian Style Cuisine                                                                                                     
   Old Fashioned Simple Reubens by Claudia Lamascolo