Curt's Breakfast Burrito Guest Post

Wednesday, June 23, 2010
A quick and easy breakfast, perfect to make extras to bring to work the next morning when your in a hurry or pack for the kids for a day out at the park. I am gone all week for meetings, so my son Curt helped me out with another wonderful guest post. These were perfect to reheat on my road trip in the microwave at the hotel I was staying at. They actually keep well too, so I am bringing extra along on ice and am putting them in my hotel refrigerator for the next morning. I know I am getting something healthier and made with love! Will be back by Friday to catch up with all your wonderful posts. So I wanted everyone to know I will be out of the blogisphere for a few days....have a great week to all of you and thanks Curt for another great post for my readers and this awesome breakfast for mom! I love you and my burrito's!

1 package of (10) low carb whole wheat flour tortilla's
1 package of provolone package you will need 10 pieces
1 pound of turkey bacon cooked set aside
4 eggs scrambled in canola oil set aside
Heat tortilla's on a cookie sheet till soft. Add a slice of cheese, scrambled eggs and bacon strips. Place on an oil sprayed piece of aluminum foil and bake on 350 till cheese is bubbling out. Makes 10
Serve with fresh fruit and mint sprigs
Thanks for reading see you all soon!~

Glazed Fruit Tartlets with Frangelico

Tuesday, June 22, 2010

Pudding filled tarts, you choose your favorite, Frangelico with vanilla pudding or chocolate. How about lemon pudding? Coconut rum? What's your favorite?

You can fill these with anything you like added to the pudding, or just by making a box of chocolate pudding then add Frangelico a few tablespoons will do, Chocolate Frangelico is the favorite here. Also, another fabulous addition is coconut and rum to the vanilla pudding after its cooled. Top with fruits, or whipped cream or even meringue and chocolate, whatever you choose as your favorite. A great picnic dessert!


Italian Sauteed Broccoli Recipe

Thursday, June 17, 2010

Simple and delicious!~ Broccoli steamed then sauteed quickly in olive oil and garlic.
Nothing hard about this side dish and not much of a recipe. It's a versatile start for many other recipes. Toppings for pasta with chicken, added to an omelet, can be used as a topping to a white style garlic and ricotta pizza, a casserole, quiche, broccoli added for filling for calzones or stromboli, and leftover broccoli is a great topping on a salad. Cold or hot this is wonderful!
Basic recipe:
1 head of fresh washed broccoli, leaves removed, stalks cut in small pieces, take the florets and cut up the stalks in small chunks then steam in a small amount of water, around 1/4 cup. We use a steamer but you can boil it for just a few minutes to get the dirt particles out. We like ours soft, not al dente... around 7 minutes.
In a large fry pan, add 3 tablespoons extra virgin olive oil.
Add 3 cloves of whole garlic and light brown to flavor the oil then remove it.
Add steamed broccoli.
Saute quickly to coat and fry until the broccoli is coated all over with the garlic oil around 3 or 4 minutes. Sprinkle with salt, pepper a little garlic powder to taste and red pepper flakes for heat. You can actually serve this hot of cold.

Raspberry Nutella Hazelnut Crepe Recipe

Sunday, June 13, 2010
I absolutely love raspberries, and when I saw these babies in the market, I had all I could do not to eat them before making something with them, or find a recipe worthy of them....well this was the one for sure~ Not only did I get to experience the fabulous freshness of fresh raspberries but Nutella in a crepe.......this was so worth the sacrifice of not eating the whole sweet container. This is the second time I bought raspberries this month that didn't make it to a recipe! This time I had to give in! (smile)

Dessert or breakfast these our one favorite filling combo for anytime of the day, anywhere. I stocked up on Nutella and Hazelnuts for the summer months. A quick easy delicious recipe that anyone that loves these flavors will enjoy all year long. But since raspberries are in abundance here right now, I couldn't resist these today for our breakfast, brunch!

The Nutella spread so easily on these cooled crepes. Easy to fold over, a little cream add the raspberries or any fruit you like and there you have a perfect breakfast crepe or dessert for later. Who could resist?

The hazelnuts dress this up as the perfect garnish.

These didn't last long and made around 12 with this recipe.

Don't worry if the first few aren't perfect, they will still roll up and fold over easy, they taste great and noone can see those mistakes, the perfect dessert that's goof proof.

I cook them in a non stick pan with a little butter, and flip them with a large spatula. The first one usually gives me a little trouble if you don't have it coated well enough...this time I was lucky there were none that stuck to the pan or riped apart! So keep the pan greased well!

Breakfast or Dessert Crepe Batter
3/4 cups of flour plus one tablespoon
2 extra large eggs
1 cup milk
1/2 teaspoon vanilla
3 tablespoon of superfine sugar
pinch of salt
butter to coat pan around 6 tablespoons
1 jar of Nutella
fresh raspberries
canned whipped cream

In a large bowl add flour, salt, sugar and eggs. Slowly add two or three tablespoon of the milk a little at a time to moisten to the flour and stir fast so no lumps will occur, once thick and smooth add the rest of the milk and vanilla, if it doesn't pour out thin and smoothly add more milk.

Heat a small 8 inch in diameter non stick pan. Melt a tablespoon of butter. Add approximately 3 tablespoons of crepe batter per crepe. Cook until golden on one side this takes about 3 minutes should be dry looking on top. Flip. Cook one more minute. Flip onto plate lined with wax paper. As you make these, stack with wax paper between each one.

On a cooled crepe, spread Nutella on the inside. Fold into triangles. Top with whipped cream and raspberries, serve immediately. Leftover crepes can be stored in the refrigerator for up to three days or frozen for months.Be creative with your fillings, you can use puddings, strawberries, chocolate sauce, banana's, coconut and cream. The possibilities are endless. I have actually filled them with cooked spinach and feta, broccoli and ricotta with cheeses... the skies the limit with your creative juices flowing...

Grilled Italian Style Mahi Mahi with Lemon Herbs

Thursday, June 10, 2010
Delicious Mahi Mahi if you haven't tried this fish are missing a fabulous experience in taste~

What a perfect day for grilling tonight, getting the pool ready and cleaned to take a dip , Lemon Herb Fresh Mahi Mahi cooking on the grill, thanks to Jim, one my co-workers, that caught this fish in Fort Pierce, Florida. This bad boy he caught weighed 33lbs and I was grateful to get some of his awesome catch of the day, thanks Jim what an amazing looking fish!!!!.. and congrats to you for this fabulous catch!

I was going back and forth on what flavors I wanted to add to get ready for the grill. I had seen blackened, salsa, fried, and grilled recipes that were all options, but my favorite recipe to make and eat fish, always ends up grilled. So this Grilled Italian Herb has more of a lemony style flavor. I decided that this was the one for me to experiment on~ wow was my husband pleased at my was really really delicious, Mahi and lemon were the perfect match!

Of course there is nothing better than a fresh catch, but the fresh herbs, spices and extra virgin olive oil cooked on the grill was a melt in your mouth experience for sure!~

Marinade in several spices, olive oil and fresh lemon... sooooo gooood!

For the Marinade:

1 lb Mahi Mahi
1 tablespoon of lemon zest
lemon slices enough for each piece
1/2 teaspoon each parsley, dill, garlic powder, black pepper, paprika,basil,oregano,cayenne pepper
2 cloves garlic (finely chopped or minced)
2 tablespoon lemon juice
1/4 cup extra virgin olive oil

Mix all the ingredients of the marinade together in a bowl. Add in the pieces of Mahi Mahi. Mix well. Cover and refrigerate for approximately two hours. Heat the grill, brush with some olive oil and add the pieces of the fish. Top with slices of lemon and grill on each side till brown on both sides around 5 minutes on each side. Serve.


Grilled Eggplant with Marinara Parmesan

Tuesday, June 8, 2010
Grilled eggplant with olive oil with a grating cheese marinara sauce. A perfect side dish while grilling out with your favorites Grilled Garlic Chicken, even great on top of your favorite pasta!

Sliced and on a oil brushed aluminum foil to avoid sticking

1 eggplant sliced thick with skins on
2 cups marinara sauce homemade or store bought
1/2 cup grated parmesan cheese
1 teaspoon minced garlic
aluminum foil
olive oil
optional shredded mozzarella
Wash eggplant, slice thick. Arrange eggplant on a piece of aluminum foil that has been brush with olive oil. Drizzle more olive oil over the top. Grill until eggplant is soft and browned. Mix the minced garlic, grating cheese and (mozzarella if preferred) into heated hot sauce and add to the top of the eggplant, serve hot with Chicken or over favorite pasta. Make a great sandwich with leftovers.


Baked Haddock with Spinach and Tomatoes Recipe

Monday, June 7, 2010
The fish has a buttery wine taste, the bread crumbs keep the fish from drying out while baking. One of my favorite fish is haddock. We used to eat a fish fry every Friday night in Upstate NY when we lived there. Every time we go back to visit, we will eat haddock every day until we leave, fried of course("fish fry"). One of our favorite places is a great diner in Sylvan Beach, NY. We get off the plane in Syracuse, and its our first stop. That fish fry is deep fried and really awesome, its hangs off the plate, and also if its in the bun, it's falls out on both sides and a treat for us. In Florida its never really fresh, we can't catch it here since its a northern fish and it doesn't taste the same. Since we are trying to eat healthier this is a great alternative, baked even though it's not fresh caught. I was so relieved after baking this and my husband saying he wants me to make it again. He loved it! Of course everything seems to taste better fried, but the hint of butter and olive oil in this recipe,has that oven/fried taste.

The tomatoes are soft and full of garlic flavor.

Layer starting with a bed of spinach, tomatoes, fish. Pour wine on the bottom last.

2 pounds of cleaned haddock, cod or other white fish
2 plum tomatoes thinly sliced
1 package fresh or frozen spinach drained and water squeezed out blotted with paper towels
5 tablespoons grating cheese
Italian flavored breadcrumbs
1/2 cup white wine
extra virgin olive oil
2 cloves finely minced garlic
1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
3 tablespoon butter

In a large fry pan saute fresh or frozen spinach in 1/4 cup olive oil. Add minced garlic. Saute until tender. In a large pie plate add spinach. Put a layer of sliced tomatoes. Top with haddock or cod, add more sliced tomatoes. Sprinkle generously with bread crumbs all over the top, add herbs, ending with grating cheese. Pour wine on the bottom of the pie plate, then dot with butter and drizzle more olive oil over the bread crumbs. Bake around 25 minutes on 415 hot oven until tomatoes are soft, bread crumbs are browned and haddock is done.


Italian Escarole and Chickpea Pasta Fazool Style Recipe

Thursday, June 3, 2010
I always hated cooked Chickpea's, as a kid, and when mom would make this. I never liked them until I actually grew up and tried them again. I loved roasted Chickpea's at the Italian Feasts, but no other way.

I was so fussy, never wanted to eat anything except plain foods, nothing fancy....or complicated. Glad my kids weren't fussy at all they loved everything. Now guess what....this is one of my favorite dishes... I can't tell you how many times I wished I hadn't been so fussy, I missed out on some traditional foods, the taste is in my mind now and boy do I miss this one, so recreating it was a nice tribute for me and I am sure she is so happy I finally grew up and figured out how wonderful all these dishes are, better late than never!!!!. 

So here we are with Claudia's version of my Mom's favorite pasta chickpea fazool ( fazool as we know it had no chickpea's only white beans like northern or cannellini) but the sauce taste oh so similar. Oh course you can use the other beans if you would like to substitute. The beans have a distinctive different flavor. If you had read my blog previous post, you may be already aware I make my beans from scratch in a crock pot. You may have seen that on my recipe for Italian Chickpea Shrimp Soup .

Italian Escarole and Chickpea Pasta Fazool Style Recipe

2 cups cooked chickpea's canned or freshly made
2 cups ditalini pasta boiled and drained
4 plum tomatoes diced
1 can of diced tomatoes not drained
1 can tomato paste plus two cans of water
2 cloves minced garlic
1 head boiled escarole chopped
1 16oz can chicken broth
1/2 cup olive oil
1/2 teaspoon salt, pepper, oregano, parsley and garlic powder
grating cheese for garnish

In a large saucepan, add oil and garlic saute till brown. Add chickpea's and escarole and saute for 5 minutes. Add spices, chicken broth, tomatoes, water. Simmer for around 1/2 hour. Add boiled pasta. If too thick add more water for desired thickness. Top with red pepper flakes and grating cheese.


Italian Leg of Lamb Marinated in White Wine

Wednesday, June 2, 2010
Lamb is the traditional meat served in an Italian family for Easter.

Mom carried on those traditions as well as grandma did every year.

We continue to use her delicious marinade recipe every Easter and it's the best lamb I to date have ever eaten.

Agnello or abbacchio (as it is known in Rome where my grandma and grandpa came from) and is traditionally cooked all over the country on Easter.

It is a dish made with meaning, as it symbolically recalls the religious symbol of Christ.

In Italy, it is almost mandatory on Easter to have Agnello or lamb as the main course for the Easter meal, and depending on the region, it can be served in various ways.

Southern Italy, the lamb is usually roasted simply with rosemary, red wine, and garlic.

Down in Puglia, roasted lamb is prepared for Easter and some Regions like in Campania they have been known to serve goat instead.

Mom was from Bari, Dad from Rome and between those two Regions, this was how we served our lamb every Easter and the whole family loves it.

We will continue to always carry on this tradition and so will my kids, they just love this preparation of lamb.

this is an Italian marinade for Easter with herb and garlic for a leg of lamb