Mussels, Shrimp and Calamari over Linguine Pomodoro

Wednesday, March 31, 2010
One of our favorite seafood dishes is mussels ,shrimp calamari over a bed of linguine. A fresh tomato sauce with basil gives this dish a taste of the sea for sure. Easy to make and a show piece to your guests.

The sauce can be made as spicy as you like, you decide how much red pepper to put in. Diavolo (hot spicy)

Saute seafood with garlic and olive oil.

Use vine ripe tomatoes or plum

Using the food processor makes the tomatoes as chunky or pureed as you like.

2 minced garlic cloves
1/4 cup extra virgin olive oil
1 box black mussels
12 large shrimp
1/2 cup red wine
8 vine ripe tomatoes run through food processor to make marinara sauce or two 1lb cans of diced tomatoes with olive oil and basil
fresh basil, parsley, oregano
1/4 teaspoon cayenne, red pepper flakes and black pepper
1/2 pound calamari cut in pieces with a cooking shears
1 lb linguine, cooked
4 leaves chopped of fresh basil
2 tablespoon bread crumbs
In a large saute pan, heat the olive oil. Add garlic, saute until brown. Add the mussels, and shrimp. When shells start to open, takes about 7 minutes, add the tomatoes( marinara) , cook five minutes. Add wine and spices, cook 3 more minutes. Then add calamari, cook 5 more minutes. Boil the pasta (in salted boiling water) to desired doneness, then drain ( you can start this step while saute the mussels and shrimp as suggested above). Put pasta on a plate and spoon the fish on top of the linguine sprinkle with fresh basil, red pepper flakes and Italian flavored bread crumbs.

Crock Pot Lasagna Easy Recipe

Tuesday, March 30, 2010

Crockpot Lasagna quick and easy

(shown is a 7 quart crock pot oblong
doubled the recipe)

2 - 16  ounce  jars store bought or Traditional Sunday Sauce on this website.
1 can 16oz can of crushed tomatoes mixed with 1/2 cup of water

(1 container 1 lb of ricotta cheese mixed with
2 eggs, 3 tablespoons fresh parsley chopped)

(1 - lb of ground Italian sausage, 1- lb ground hamburg or turkey, fried, drained and seasoned with 1/4 cup grating cheese, 1/4 teaspoon garlic powder, 1 teaspoon fresh minced garlic)

1 lb. box of any lasagna noodles or you can use other pasta it works fine just looks different ( great for baked ziti as well)

2 pkg. (16 oz) of mozzarella shredded cheese

(And any other ingredient of your choice can be added.) Break up lasagna noodles into smaller pieces to fit your crockpot. Mix cheese separate with seasonings and then everything else together in large bowl raw, alternating pasta, then meat filling on the bottom and cheeses on the second layer end with noodles, ending with mozzarella cheese, parsley, more sauce, grating cheese and sprinkle garlic powder over the top. Set on high for 3-4 hours or low for 7-8 hours. Serve with salad and garlic bread.

Lemon Coolers ( A famous retired Knockoff Cookie Recipe)

Saturday, March 27, 2010
Here is a old time retired knockoff, maybe some of you will remember, Lemon Coolers, changed now to lemonades changed to a cookie with icing now. One of the easier cookies to make in this knockoff series, I've been posting. Thought I would take a little trip down memory lane. My dad use to love any lemon cookies, although mom would make an Italian version home made more like soft cookies with frosting, these were one of the only "store bought cookies" he ate besides the marshmallow cookies, (oh boy he loved them as well, another future post!) Those cookies go back long ago when they cost maybe fifty cents a box, can you believe it? Back in the early 70's wow. Then researching seems to make these retired for at least 12 years or more. Amazing there are still huge fans out there hoping they bring these back. Other companies have tried to make them and never got the vanilla cookies crunch with the tart lemon flavor just right.

I absolutely love these cookies, crunchy, tart, buttery. I am sure we can't ever really recreate the memories of the past cookies, different times, different atmosphere, a whole other past life. Things have really changes. G. S.'s, would not only go door to door, they had booths set up that I can remember at schools, convention centers, we now have them in our grocery store parking lots, door to door, the boxes, marketing, prices, cookies, everything has changed since 1970 something!~ I don't remember much of the time period these were made, but that flavor is etched in your brain forever, once you've had them.

So, this may or may not be a trip down memory lane for you, but hope it gives you a warm feeling of great memories. It did for me, and the great memories I had with my dad.

Roll the while warm, then again when cool.

They hardly spread so you can put them close together

Again slicing while they are cold and firm makes the difference, that is a step you can't miss.

Slice it evenly down the center, lay the flat side down, and slice away, they are perfect half moons! So, easy.

They make quite a few cookies, sure to get everyone a bite~

Roll the dough into a long log, and refrigerate till firm, I always make mine the night before and start off in the morning after they are really firm. Easier to slice and keep their shape.

1 stick (1/2 cup) butter softened
1 cup confectionery sugar
2 teaspoons lemon extract plus 1/2 teaspoon of lemon rind finely grated
1/2 teaspoon pure vanilla extract
2 cups flour
1 tablespoon cornstarch
1/4 teaspoon salt
8 tablespoons of heavy cream
more confectionery sugar for rolling the cookies in after cooked

In a large bowl, cream together the butter and confectioners’ sugar until smooth. Beat in lemon extract, vanilla extract. Add flour, cornstarch, and salt, mixing with the mixer on low speed to keep the flour from flying. Add in 8 tablespoons heavy cream and beat until mixture just comes together. Dough will be a firm ball. Roll into a smooth log on wax paper using this also to wrap to refrigerator for at least an hour or overnight.
Preheat oven to 350F. Place on ungreased cookie sheets or on parchment paper
Slice dough long way down the middle evenly to split in half. By laying them down on the flat sides to cut, you will get the half moon effect shape of these cookies. Slice at least 1/4 inch thick, they will be crunchier and buttery when cooked, if you want a softer cookie, slice thicker and cook only 8 minutes till set. Place on cookie sheets, cookies won't spread much. Bake for 10 minutes, or until edges are brown.
While still hot place confectionery sugar in a deep bowl and mix cookies into it. When cookies are cool, take a large plastic bag, add more sugar and shake cookies again to evenly coat.

Not your favorite G. S. Cookie? Try these other in the series:


Samoas  OR  Cookies or Samoas Bars



Crescent Roll Italian Pizza Recipe

Thursday, March 25, 2010

Trying to work long hours and still make something that will impress your family in no time flat? Try this healthier version fast way to make a crescent roll pizza, keep these refrigerated rolls on hand, perfect for that unexpected company as well.

So versatile, put whatever you want on this crust, fast and easy, no fuss, pizza or appetizer. Add eggplant, or any other medley of vegetables to make the perfect veggie crescent pizza. Or a low fat meat lovers pizza using turkey sausage and turkey pepperoni. I can tell you my kids and husband were amazed they didn't know the difference.

Turkey pepperoni crisps up, and the spices on top enhance the flavor
The blend of cheese give it just the right salt.

Pastry flaky dough, with all fresh ingredients, a healthier way to eat pizza.

The crescent crust makes this a great first course appetizer, or perfect brunch adding a salad.

Meanwhile slice the tomatoes thinly , then add mushrooms, cheeses, seasoning, and drizzle olive oil on top. Bake in hot over till cheese melts.

Spread out crescent roll dough to fit a brownie size pan 12x9 going up around the sides of the pan. Bake until top is brown on 430 about 10 minutes or so.

I have a blend of cheeses feta, mozzarella, romano and parmesan mixed. Turkey pepperoni, crescent roll dough, olive oil....mushrooms, and whatever else you have on hand, just add to your pizza.

1 package refrigerated crescent rolls
2 plum tomatoes sliced
1 container feta cheese low fat
turkey pepperoni slices
no salt small can mushrooms or fresh
1/2 teaspoon each minced garlic, garlic powder, oregano, sweet basil freshly chopped, cayenne pepper, pepper mix together in a little glass bowl set aside.
low moisture mozzarella shredded
extra virgin olive oil
optional other suggestions: chopped peppers, turkey sausage, eggplant, broccoli, spinach, zucchini, olives
Spread dough out into brownie size ungreased aluminum pan or other.
Make sure dough goes up the sides of the pan to make ca cuff around the edge. Bake for ten minutes on hot 430 oven. Remove from oven.
Place tomatoes, mushrooms, pepperoni, both cheese and spices on top of precooked dough drizzle olive oil over the top and continue cooking till brown and cheese is bubbly.
You may like to also try Seafood Trio Pizza


Father's Day and Grilled Garlic Lemon Pepper Chicken over Linguine

Monday, March 22, 2010
Dad was taken too soon, for me he never got old. Yep, I was Daddy's little girl and he was my best friend.

Really, no matter how old your dad gets, its still too soon when they pass away, there is never a time in your life your ever ready for this.

Dad passed at 82. He was still lifting weights at that age, playing golf, stayed in great shape and had no known illnesses. Fathers Day weekend back in 1995, I went to mom and dads house with my two small boys to take them to my brothers around 2 hours away. We had big plans for him, we were going to stay for the whole weekend. Dad and my brothers were going to play golf and spend time with the boys on Saturday. Mom, I and the boys, were going to going shopping at the nearest malls around there. Sunday we would have made him one of his favorite meals and all been together. Well that never happened. Mom and Dad weren't there waiting for me to pick him up. There was a note on the door. They had taken him by ambulance to the nearest hospital, he had a stroke. He never recovered.

Here is the dinner I still make every year in his memory, now for his two grown grandsons. We miss him everyday even though its been many years now. The tradition lives on in his memory. Father's Day is every day in my hearts, in my mind, my best friend will be missed forever.

I like more fresh lemon on my chicken after its grilled....

Use a good brand olive oil for taste and fresh garlic for the sauce over the pasta.

Boil till Al dente or your preferred likeness.

4 boneless chicken breast cut in half lengthwise to make eight pieces
1 lb linguine boiled in salt water
estra fresh lemon wedges

1/4 cup fresh lemon juice
1/4 olive oil
1/2 teaspoons each oregano, parsley, garlic powder, pepper, salt optional cayenne pepper
1 teaspoon minced garlic
(Marinade Chicken for at least one hour or overnight is best!)

Pasta Sauce
1/4 cup fresh lemon juice
1 teaspoon minced garlic
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
dash salt
1 tablespoon parsley
1/2 cup olive oil
1/2 pasta water
Grating cheese
Saute the garlic in the olive oil till brown, turn off heat. Add the rest the ingredients. Pour over cooked pasta.

Grill chicken breast on high heat to sear and seal in the juices, then on turn down to low till done. Meanwhile boil pasta. Pour pasta lemon sauce over pasta, place chicken on top and serve with grating cheese.

Italian Style Shrimp Cocktail Mom's Recipe

Sunday, March 21, 2010

Or Mom, The Late Margaret Ann Fanelli Colenzo Shrimp Recipe

My mom Margaret, back in 1959, geesh, where did the time go? And me, not so young anymore! I still can't believe she's been gone since 1999. I will always miss her. Her cooking skills were amazing, simple and always the best, as I am sure you all have great memories made with your families. Miss her all the time just allot more lately, its always those times that you do something, you just wished they were here to see...thanks mom for the wonderful memories...I will always love what you left behind.

One of my very favorite appetizers, especially by the pool, at the beach, or on any vacation. I actually order two on every cruise we take, (I know what a oinker I am!) Fresh tiger extra large shrimp steamed, with garlic flavors in the shrimp, cold and crisp with a great cocktail sauce, I can never get enough. My mom(the late Margaret Ann Fanelli Colenzo) taught me how to make shrimp this way, and will always be a personal favorite of mine in my lifetime! Mom made this with medium size shrimps, and we had so many more of them in a huge bowl than I make, since I use the extra large tiger shrimp. Living and growing up in Upstate NY, Utica area, we had these once a year, at Christmas. Nope there was no pool, just lots of snow and rain as I remember it but times were the best back then with everyone still around. These were a delicacy for us and savored for the holiday season, not much money around back then. Luckily living in Florida, we get them for around $4.00 a pound here, an get an abundance of these little crustaceans often. I dedicate this post to my mom, with love always I miss you! Hope you all enjoy it too!

I for one, love the lemon over my shrimp, you can leave it out if you don't like the taste. Mom use to say, it keeps it white and cleans the shrimp while it's boiling.

The ice underneath the lettuce will keep it fresh and crisp!

Have ice ready for steamed shrimp. Immediately the shrimp onto the ice to chill until the sauce it made.

Shrimp Preparation:
1 lemon, halved
1 teaspoon garlic powder
1 clove garlic, finely minced
1/2 cayenne pepper and black pepper
1 teaspoon salt
24 extra raw cleaned large tiger shrimp with tail-on

Cocktail sauce:
1/2 cup chili sauce
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon Italian Parsley chopped

For garnish
Romaine Lettuce leaves
lemon wedge
ice cubes
parsley leaves

Clean shrimp leaving tails on. Boil shrimp in a heavy duty saucepan adding all seasonings in the shrimp prepartion above, till pink. Immediately pour over ice filled strainer leaving just the ice to cool shrimp. While they are icing. Prepare cocktail sauce. Line a small dessert bowl or martini glass, clean clear bowl with Romaine lettuce, add ice cubes on the bottom, more romaine lettuce leaves to hide ice. Pour cocktail sauce on top of lettuce. Line shrimp around bowl and lemon wedges, pour more cocktail sauce in the middle on top of lettuce leaves, add three more shrimp tails up swimming in the middle, garnish with lemon and parsley.

Caramel Delites,Samoas ( A Famous Knockoff Cookies)

Friday, March 19, 2010

I had to hide a few for our company coming or these would have all been gone in a day. Chocolate, Caramel, Coconut over a crunchy style shortbread buttery cookie, with a chocolate bottom and chocolate drizzle over the top!

The coconut will be crunchy and delicious!

Chocolate and caramel are a perfect match!

Make a great gift!

Don't expect them to wait to eat these, they will vanish quickly~

After spreading the caramel, add the chocolate

There squeeze bottles make it so easy to drizzle the chocolate over the tops!

Add toasted coconut to melted caramel

Adding heavy cream to make it easier to spread on top

Unwrap caramel and get ready to microwave till smooth

After cookies are completely cool dip the bottoms first, they will dry quicker if you put them in the refrigerator till set, oh and guess what? if you don't like caramel, just strip the tops and it's another famous fudge stripe knockoff cookie, so you get two for one in this post!

Prepare the chocolate

Using an apple corer was so easy to get perfect rings for the middles.

Make dough, roll out using a little flour not to stick

Spread out in glass dish for microwave or cookie sheet for oven and toast

Grind coconut fine in food processor

A tender vanilla shortbread cookie, covered with caramel, coconut, chocolate drizzle on top and dipped chocolate on the bottom . Indulge, these do take longer than a normal batch of cookies to make, so set some time aside, you won't be sorry.

1 cup butter softened
1/2 cup sugar
2 cups flour
1 teaspoon of pure vanilla extract
3 tablespoon heavy cream
1/4 teaspoon baking powder

Dipping chocolate for tops and bottoms of cookies approx. 2- 12 oz bags of semi sweet

1 bar paraffin wax

Mix all ingredients to form a ball. Refrigerate overnight. Bring dough to room temperature. On a pastry board, roll out. Cut out with a two inch round cutter ( I used a linzer cutter) Cut out the middles using an apple corer. Place on an ungreased cookie sheet and bake at 350 until edges of Cool on wax paper.

After completely cooled dip bottoms into melted chocolate using 1 - 12 oz bag of semi sweet chocolate melted in microwave refer to directions here . Place cookies on wax paper lined cookie sheet and refrigerate until chocolate is cold.

In a microwave proof bowl melt a 12 oz bag of caramels with 4 tablespoons of heavy cream for three minutes, keep stirring till smooth and totally melted, add three cups of **toasted coconut ( see below for instructions), if while spreading it becomes cold or too hard reheat with more heavy cream a tablespoon at a time until spreading is easy, microwave for one minute at a time . Using a spoon, place caramel in the round part the circle, trying not to file the hole of the cookie. Place back in the refrigerator when you have coated all cookies. Melt more semi sweet chocolate and make thin stripes going in an M direction.
Note: I went to the dollar store and bought mustard and catsup squirt bottles. Worked like a charm. Poured the chocolate in the bottle and drizzled easy~
Toasted Coconut : On a microwave proof pie plate (that has been lightly sprayed with cooking spray) spread 3 cups of coconut that has been finely processed in the food processor. Microwave stirring every minute up to three minutes till lightly browned. Oven method spread on parchment lined cookie sheet bake in 350 oven till brown and crisp also stirring frequently.

Printable Recipe thanks for reading from Claudia at What's Cookin'

Here are the first three in this series of knockoff's if you missed any!