First make a batch of each below:
1 meatball recipe
1 mom's homemade sausage recipe
Toothpicks or short skewers
Marinara dipping sauce click here for homemade
Roll meatballs into 2 inch size balls. Shape the sausage into a torpedo shape. Bake at 375 degrees until browned and crispy or fry them.
Spear them with toothpicks or use short skewers.
Place on a large platter and serve with warmed marinara sauce for dipping.
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Grandma's Easter Bread has always been a traditional favorite of mine every year. It wouldn't be Easter with that Anise Flavored bread dough baking drizzled with a light powdered sugar frosting. We loved the colorful boiled eggs that make it so festive that grandma use to let us create (years and years ago now) that went into her recipe. This can be found on page 85 of my new family recipe cookbook "A Taste Of Love", inspired by mom Margaret Fanelli Colenzo, dad Carmen Colenzo and grandma Victoria Ferraro Colenzo.
As always we continue to keep them alive in our kitchens through their teachings and recipes.
There are over 140 recipes in this book. If you are interested in obtaining this soft cover book of my families recipes, scroll down for details.
Thank you for stopping by,
Author Claudia Colenzo Lamascolo.
Mom made these Coconut Macaroons every year on Easter and was also on the Christmas tray. One of our favorite cookies to look forward too.
She would often change the chocolate drizzle to the colors of Easter, white chocolate tinted in pink, blue or light purple.
The cookies were always festive and dressed to the Holiday themes at Christmas also in red and green. You can find this recipe (in the cookbook on page 94) and many more in What's Cookin Italian Style Cuisine new cookbook "A Taste Of Love". For details to order see below.
What's Cookin Italian Style Cuisine Cookbook
Order by clicking link below. Thank you!
I have baked my cutlets forever! Always worried about fat and everything else the media tells us. Mom's original way to cook these fried and they taste fabulous. As time went on we all became so health conscious on frying foods we never made the cutlets like the original recipe just baked. Flavorful and the authentic version once in awhile is going to happen to bring us back to our childhood days when mom cooked and I think it's fine to splurge once in awhile. This is the recipe that she made and will always be loved by all of us in our family.
I adapted them to the bake version.
For more of mom's recipe you can purchase my cookbook
A Taste of Love
Egg whites beaten
Italian Flavored Bread Crumbs
White wine around 1/2 cup or chicken broth
Fresh Lemon slices
1/4 cup lemon juice
Fresh rosemary, basil, parsley
Canola oil for frying
Boneless chicken breasts sliced thin ( I used 3 sliced around 1/2 inch thick)
Shake the chicken in a ziplock bag of seasoned flour. I add granulated garlic, salt, pepper and a pinch of cayenne.
Dip each piece of chicken in egg whites then into the flavored bread crumbs.
Place the chicken in a large greased or parchment lined 13 x 9 casserole dish.
Drizzle each piece with olive oil. In a small microwave safe bowl, measure 1/4 cup olive, 2 tablespoons butter, add wine or broth. Heat around 30 seconds in the microwave. Pour around the bottom of the casserole dish. Bake for around 30 minutes at 400 degrees. Remove from oven. Sprinkle with herbs on the top, add the fresh lemon slices to the top and serve.
During the last 8 years of blogging
I am proud to offer you a chance to purchase
my family's recipe cookbook. The recipes are all inspired by the late: Mom, Margaret Fanelli Colenzo, Dad, Carmen Colenzo and Grandma Victoria Ferraro Colenzo all who inspired me to cook and this book. They all taught me a little of everything I know about authentic cooking from the Regions their parents came
from. Bari and Rome Italy.
When they resided in Utica, New York, the years of living in what was referred to as "little Italy" became one of the best areas to eat Italian food. The Utica area is also noted for fabulous bakeries that make tomato pie, pastaciotti, fried dough, lemon ice, Italian pastries and cookies that are the area's specialties. There is a special section just for the Utica ,New York Specialties that mom made and handed down.
The meaning of true Italian cooking and traditions, great food and great conversation.
Their memory lives on everyday in our kitchens. It brings me great joy to dedicate this book in memory of all of them for the joy their foods have brought to all of us in our families. The traditions will live on with my children, their future children and all my loving family members.
I want to thank all my readers who have also inspired me to finally do this. I am grateful to all of your support through the years.
I hope you enjoy this book and new venture with me. A softcover cookbook with 150 recipes. Think of my mom, dad and grandmother during the journey of cooking in your own kitchens as they live on in spirit.
If you would like to purchase a copy, I thank you in advance you will see the buy it now button on this posted on this website below.
On SALE NOW for a Limited Time OFFER:
A Taste of Love
It is limited to the United States due to shipping costs.
Again thank you all for your continued support and I hope you enjoy the recipes.
A Taste of Love Author from
What's Cookin Italian Style Cuisine
Author Claudia Colenzo Lamascolo
This is my go to recipe when strawberries are in season. I love the freshness of this pie and the creamy texture. It's a true sign of spring and summer that brings a smile to every picnic and family gathering especially during the cooler times of the year. It always warms me up to think of the summer days ahead. This one is sure to cheer you up and it's no bake !!
Strawberry Cream Pie Recipe
1 - 8 ounce package cream cheese room temperature
1 cup sour cream
2 teaspoons vanilla extract
1/3 cup sugar
8 ounces thawed whipped topping
1 store bought graham cracker pie shell
1 pound fresh strawberries sliced lengthwise
Strawberry jam warmed
Whipped cream for garnish
Beat cream cheese and sugar together. Stir in the vanilla, sour cream. Fold in the whipped topping.
Pour into pie crust and refrigerate until firm.
Spread with whipped cream.
Decorate with strawberries and brush with warm jam.
One of the easiest sandwich recipe for pulled chicken. The ingredients are usually always on hand in our home and after you make this they will be for you too. This recipe can feed a lot of people and great for family gatherings, picnics and game day! You will be asked for this recipe over and over again, it's very tasty!
Slow Cooker Pulled Chicken Bourbon Wing Sauce Recipe
4 boneless good sized chicken breasts
1 cup chicken wing sauce
2 cups barbecue sauce any kind
1/2 cup bourbon (if you don't want to use bourbon you can substitute black cherry cola or root beer)
1 teaspoon granulated garlic
1 teaspoon mustard
Toasted Buttered Sandwich Buns
Place the chicken breasts on the bottom of the slow cooker. Add all ingredients together in a bowl. Pour over the chicken. Cook on low for 6 hours or high around 4 hours.
When chicken is very soft pull apart using two forks.
Split buns, butter them and broil until toasted.
Serve on toasted butter sandwich buns
Well this has a little story behind the recipe. Back in my hometown, Utica New York and often called little Italy, my family made a special sauce with meat and fresh tomatoes. After simmering slow either on the stove top or using a slow cooker, you get this special over the top flavored bolognese style sauce. Of course she made her own homemade sausage, meatballs and sauce from scratch. You can adapt anyway you like it.
Served over linguine it's absolutely delicious.
Mom's East End Sausage Pasta Sauce Recipe
2 lbs plum tomatoes put through food processor leaving chunks
1 - 28 ounce can of either tomato puree or crushed tomatoes
2 green peppers sliced thin
2 lbs sausage links sliced into chunks click here for homemade sausage recipe
1 1/2 pound ground sirloin
4 garlic cloves finely minced
1/2 cup Cabernet or Merlot
salt, pepper and cayenne pepper to taste
1 tablespoon each chopped fresh basil, parsley
1 teaspoon dried oregano
Favorite pasta of choice cooked to package instructions
In a large sauce pan, add 1/4 cup oil, saute the meat and chunks of sausage till almost all the pink is gone then add the peppers, garlic and saute another 2 minutes. (If using a slow cooker transfer to the pot.) Add all the rest of the ingredients and simmer on low heat for around 2 1/2 hours or more until sauce is thick. (If using a slow cooker around 6 to 8 hours on low.)
Boil your favorite pasta to package instructions.
Drain, plate the pasta and add the sauce on top of the pasta. Sprinkle generously with grated cheese.
If you have never tried cooking in a slow cooker, you are missing out on a easy delicious meal. This roast beef cut with a fork. Nothing else to do other than add some herbs, spices and some liquid and you will come home to a fabulous meal. They will think you cooked all day and made gourmet style beef.
We don't have to tell them the truth! You can make any sides your family loves but this goes great with mashed potatoes and corn.
Slow Cooker Italian Bottom Round Roast Recipe
3 lb to 4 lb bottom round roast
1 cup of Red Wine: use any kind Burgundy, Merlot, Chianti, Cabernet
2 garlic cloves
3 tablespoons lemon juice
1 teaspoon minced granulated garlic powder
1 teaspoon parsley
1/2 teaspoon of oregano
1/4 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
salt, pepper to taste
Optional: add par boil boiled carrots and potatoes to the pot with the meat ( you can also add canned peas, mushrooms
Roll the meat in flour. Slit meat in several area's and place pieces of sliced garlic cloves in the slit pocket of meat. Place meat in a 4 to 5 quart slow cooker. If using any vegetables add them now.
Pour the wine in. Sprinkle with herbs, salt, spices, oil both peppers.
Slow cook on low 6 to 8 hours or high 4 to 6 hours. This great with cooked pasta tossed with butter, olive oil and garlic.
Classic flavors in this quick bread that never get old. Perfect with tea of coffee. Great breakfast treat! These also make great bars using a brownie sized pan instead of a loaf pan!
Orange Cherry Chocolate Loaf Recipe
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup pure orange juice no pulp
2 tablespoons shortening
1 tablespoon orange peel grated fine
1 egg well beaten
1 cup chocolate chips
1 cup dried cherries
1/2 teaspoon cinnamon
Preheat oven at 350 degrees. Heavily grease a loaf pan.
Mix all the dry ingredients together along with shortening.
Add all the flavorings, egg and juice. Fold in the chips an cherries. Bake in the greased pan until the middle is set around 55 minutes to an hour. I always use the toothpick method to see if the middle is dry inside.