Chicken Marsala Recipe (in memory of my dad Carmen)

Saturday, August 28, 2010


Born August 28th, 1912-1995 RIP Daddy

you will always be missed and never forgotten, I love you dad. Thanks for teaching me all your great tricks!



Dad always loved to cook, and loved marsala sauce. This was one of his favorites, today is his birthday and even though he has been gone many years now, there isn't a breath I take without being grateful for having him around as long as I did....my fondest memories of cooking are the days we had in the kitchen together, near and dear to my heart forever and always, I will miss you dad... in loving memory happy birthday to you.

4 chicken breasts sliced thin

flour

1 garlic clove minced fine plus 1/2 teaspoon garlic powder

salt and pepper to taste

plastic bag

1/2 cup milk

Olive oil for frying

1 pound of your favorite pasta (dad loved vermicelli)



In a large plastic bag, add around 1 cup flour, salt, pepper, garlic. Shake together. In a large bowl add milk, place chicken into the milk. Add the milk coated chicken to the flavored flour. Coat evenly. Fry floured chicken in olive oil till nicely browned on both sides and cook evenly. Set aside in a baking dish and keep warm in oven on low.



Marsala Sauce



1/3 cup butter

1 slice prosciutto, diced

2 teaspoons minced garlic

1 pound of sliced shittake, baby bella or regular mushrooms cleaned boiled for 7 to 8 minutes set aside

1/2 cup dry marsala wine or any brand

3/4 cup chicken stock

3 1/2 teaspoons cornstarch

1 teaspoon minced fresh parsley

3 tablespoons heavy cream

1/4 teaspoon black pepper optional



Melt butter over low heat in a medium saucepan. Turn heat up to medium high to sauté the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add garlic and sauté for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes.

Dissolve corn starch in chicken stock. Add stock to saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer 3 to 4 minutes or until thick. Remove from heat, cover until needed. If gets too thick add more wine.

Boil pasta according to package directions in boiling water, toss in 4 to 5 tablespoons of olive oil in a bowl with pasta and cover to keep warm.

Arange chicken on platter spoon sauce over each piece.....sprinkle with more parsley, place pasta on the dish add more marsala sauce on top and serve.

Printable Recipe
41

Crimini Fettuccine Alfredo Recipe

Crimini Fettuccine Alfredo Recipe is a great meal for all alfredo and mushroom lovers


The mushrooms were delicious in this fabulous creamy sauce, just amazing, creamy alfredo with lots of mushrooms and the fettuccine pasta so tender.


This is not a dieter's dish.


The little pink color in this dish was added tomato paste, which was a perfect addition to the color and taste of this dish. Served with plenty of long shreds on top of grating cheese, lots of garlic toast and antipasto salad will be a perfect meal!






1 pound crimini mushrooms, sliced
2 fresh shiitake mushrooms, stemmed and sliced
1 large portobello mushrooms, sliced
2 clove  finely minced garlic
1/4 cup extra virgin olive oil
3 tablespoon unsalted butter
3 tablespoons pecorino romano cheese grated in long shreds more for garnish
1 cup heavy cream
2 tablespoons cream cheese
1 tablespoon of tomato paste
freshly ground pepper
12 ounces dry or (fresh preferred) fettuccine pasta

Cook the pasta according to package directions.
Meanwhile, saute mushrooms in butter for (around 5 minutes) add garlic after three minutes in olive oil over low heat. Mix in tomato paste, butter, heavy cream, cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.

Drain pasta. Pour sauce over pasta, and toss with cheese to coat. Serve with freshly cracked black pepper and more grating cheese.

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Our Western Caribbean Trip and Risotto Prawn Recipe

Wednesday, August 25, 2010


















Risotto Prawn Recipe


1 to 1-1/2 cups chicken broth, hot
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 cup Arborio rice
1/4 cup dry white wine
1/4 cup freshly grated Parmesan cheese
Salt
Freshly ground white pepper
8 large Tiger fresh shrimp, peeled, deveined, and halved lengthwise
1/2 teaspoon lemon juice
Minced fresh parsley leaves, for garnish
In a small saucepan, bring the chicken broth to a boil over medium-high heat. Reduce the heat to very low, cover, and keep hot.

Put 2 tablespoons each of the butter and olive oil in a medium saucepan over medium heat. When the butter has melted, add the garlic and shallots and saute, stirring frequently with a wooden spoon, until soft but not yet browned, about 3 minutes.

Add the rice and saute, stirring, until the rice grains are well coated, about 1 minute. Add the wine and boil it, stirring until it has been almost completely absorbed by the rice, about 3 minutes.

Using a large spoon or ladle, add about 1/2 cup of the hot broth to the rice. Still over medium heat, stir constantly until the broth has been absorbed and the rice looks almost dry, about 3 minutes. Add another spoonful and repeat, stirring after each addition until it has been absorbed, continuing just until most of the broth has been used and the rice is tender surrounded by a creamy sauce.

Remove the pan from the heat and stir in the remaining butter and the Parmesan cheese. Season to taste with salt and white pepper and, if the risotto seems a little dry, stir in the last of the broth.

Immediately heat the remaining olive oil in a skillet over medium-high heat. Season the shrimp with salt and white pepper and saute them until they turn white and firm, 2 to 3 minutes. Sprinkle them with lemon juice.

Spoon the risotto a bed on 2 serving plates and arrange the shrimp attractively on top. Garnish with parsley and serve immediately.




35

Homemade Manicotti Italian Stuffed Pasta

Friday, August 20, 2010



4 eggs
1/4 teaspoon of salt
1 cup flour
1 cup of water

Filling:

2 lbs. Homemade Ricotta cheese or your favorite brand
4 eggs
3/4 teaspoon salt
1/3 cup grated cheese
1/4 teaspoon white pepper
2 tablespoons chopped fresh parsley
1/2 cup mozzarella cheese  1 cup extra for topping
Mix together set aside till shells are done.

In a large mixing bowl, beat eggs, add saltwater and blend together. Add flour mix till smooth. 

Will be a thin batter.


Cook in a heated sprayed pan, as you would pancake in a nonstick 6 to 8-inch pan sprayed each time with nonstick spray, in between manicotti pasta. 

Spread quickly on the pan and rotate to coat pan, use spatula to flip, will cook fast, and require around a minute on each side.


Remove immediately and stack on wax paper. 

This makes around 30 manicotti.

Spread each shell with approx. one tablespoon of filling. 

Roll up. 

Make sure you only use one layer in a large shallow pan. Top with already made Traditional Sunday Sauce recipe on this website, or use your favorite sauce and top with shredded mozzarella cheese.

Sprinkle grated cheese on top. Cover and bake for 25 minutes at 375 or till bubbly and browned.

Would like a homemade sausage recipe? Click here!


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Rocky Road Brownies Recipe

Monday, August 9, 2010
I decided the night before I left for vacation this would be a quick treat to leave behind to my kids, so they can enjoy them while house sitting this week. They didn't least long enough for left overs. At the end I included a list of things you don't want to forget to bring on any long vacation trip....see you all soon on the blogosphere!

Chocolate Chips, Ground Pecans, and Fresh Marshmallows on a gooey chewy brownie. These go so quick I  hardly had any left as I tried cooling them in another room!  The smell of these baking are too irresistable!  Always a favorite, easy to make and fun to eat. I love Rocky Road anything cupcakes, candy...and these definitely fulfills that  craving in a hurry!

6 (1-ounce) squares unsweetened baking chocolate
1 cup  unsalted butter
11/2 cups sugar
1/2 teaspoon pure vanilla extract
3 large eggs
11/2 cups all-purpose flour
1/4 teaspoon salt
2 cups miniature marshmallows or large cut up
1 cup ground pecans
1/2 cup mini chips
Directions
Preheat the oven to 350 degrees F.

Line an 8-inch square baking pan parchment paper.

In a large bowl melt the chocolate and butter together in the microwave on high for 1 to 2 minutes, or until the butter is just melted. Mix it up to melt the chocolate completely. Stir the sugar into the melted chocolate until dissolved. Mix in the vanilla and eggs. Stir in the flour and salt just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until wooden toothpick inserted in the center comes out clean.

Immediately sprinkle the marshmallows and nuts evenly over the brownies add chips. Stick it under the broiler for 1 minutes, or until the marshmallows adhere to the cake. Allow to cool to room temperature. Cut when cooled.
Printable Recipe

I thought I would add a great list for anyone going on a vacation you can print this out below the list for future use. It's always good to have a check sheet of things you don't want to forget. Here's something I put together:


ID passports and drivers license for both, sometimes marriage license if your name just changed its required


Woman's list

glasses for reading and sunglasses
lingerie/night gown/pajamas/robe
bars and panties
compression stockings (for airplane flight to prevent swollen ankles)
exercise/walking socks
trouser socks or pantyhose
camisole/slip
purses (day and evening)
belts
scarves
gloves and stocking cap(if expect cold weather)
walking shoes
walking sandals
rubber sandals for reef walking and beach
evening shoes
costume jewelry and extra watch
swim suit
swim suit cover-up/pareo/sarong
thongs/flip flop shoes
work out clothes and jog bra
dress/outfit for informal nights on ship
dress/outfit for formal nights on ship
dress/outfit for casual nights on ship
shorts
tops of all types (sleeveless, short-sleeved, long-sleeved)
capri pants
slacks
windbreaker jacket
sweatshirt
evening sweater
raincoat with hood
blow dryer
curling iron or curlers
comb/brush
hair gel
hair spray (non-aerosol)
shampoo
conditioner
shower cap
bar soap in plastic container
deodorant
toothbrush
toothpaste
dental floss
mouthwash
tweezers
make-up mirror
make-up and make-up bag(list can be endless!)
make-up remover
cleanser
moisturizer and freshener
nail polish and remover
nail clippers and file (be sure to pack in checked luggage)
razor and shaving cream
trial size lysol, antibacterial soap
aspirin, tums, Imodium, motion sickness pills, prescriptions
foods for kids
dried fruits, nuts, pop tarts, cereals, pretzels
band aides with antiseptic
solarcaine
chapstick
bottled water if going abroad to brush your teeth with
 Calling cards for International phone calls
cell phone,  digital camera, battery, sd card, laptops ,chargers, or any other electronic device
Men's Clothing Packing List

glasses for reading and sunglasses
underwear (briefs or boxer shorts)
undershirts
pajamas and robe
compression socks (for airplane flight to prevent swollen ankles)
exercise/walking socks
black dress socks
belts
gloves and stocking cap(if expect cold weather)
walking shoes
walking sandals
rubber sandals/shoes for reef walking and beach
evening or dress shoes
"docksider" casual shoes
tuxedo
sport jacket
regular ties
tuxedo shirt
dress shirts
swim suit
swim suit cover-up
work out clothes/T shirts
shorts
casual shirts
slacks (casual and dress)
windbreaker jacket
sweatshirt
raincoat with hood

Men's Sundries and Miscellaneous
comb/brush
shampoo and hair products
bar soap in plastic container
deodorant
toothbrush
toothpaste
dental floss
mouthwash
tweezers
nail clippers and file (be sure to pack in checked luggage)
razor and shaving cream (or electric razor and supplies)
Printable List
29

Slow Cooker Dulce de Leche Homemade

Tuesday, August 3, 2010

Unfortunately I don't have as much time to devote to delicious recipes like milk caramel that takes quite awhile to make from scratch. I would like to make everything from scratch, as that is always the best. This time I took the easy way out, being a career working woman, you sometimes have to find new ways to make great tasting desserts. I love this one, because it doesn't require alot of time in the beginning, perfect for summer. I love my crockpot, and I use it for so many things that I never dreamed would come out so good, and continue to experiment with things that shock me on how good they end up. This one here is another example of it. I loved this idea and it worked like a charm. Making something at night before I go to bed, then viola, the next morning magic is made.

Slow Cooker Dulce de Leche Homemade


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The Story of Peaches and Chianti , What's Cookin' Inspiration

Monday, August 2, 2010

Featured picture, Peaches and Chianti. Fresh peaches with Chianti poured over them.....the wine bottle was our Grandma Victoria, who past on at the age of 94 in 1975. The bottle is over 88 years old..... I still have it in 2013 my cherished possession and always will, until it's passed on to my kids.





So this is where it all began the "familia" My hometown was in Utica NY. Many called it Little Italy. Fabulous restaurants, with years of experienced cooks from all over Italy had made their roots there and the food still after the early 1900's remains a memorable experience of traditional cooking of Italian foods.

My family originated in Rome Italy. My grandmother and grandfather couldn't speak a word of English or write. Her cooking was amazing. I still remember the round loaves of dense delicious homemade breads, fantastic egg noodles, and fried dough. Her polenta was full of wonderful flavor topped with ragu style sauce. Then my favorite, she would make a chicken and pea's in a large fry pan, the sauce would stick to your fingers when you picked it up and if you used a napkin it would rip off and stick to you hand too, but talk about finger lickin good sauce, it was so amazing, I've never been able to duplicate it,and neither did my parents. My mom was from Bari, she cooked a whole different Region of foods, nothing like my grandmother, but were fabulous but different. Amazing how two people could make sauce with the exact same ingredients and not taste anything alike. I am sure you all know what I mean, its a mystery!
Every Sunday would be pasta day in our Italian home. After dinner as tradition goes, on a hot summer day, our dad would cut up fresh peaches in the height of the season and pour Chianti over them for dessert. This was after the espresso and sambucca.. Cheers to the memory of our dad Carmen.
 
Here's our story.....would love to hear  about all your traditions you have passed down to your family. All comments welcome.
As it goes, there are stories to tell in every family background. Our Italian heritage growing up and still today continue to be strong on what we did as children in our family households. My brothers and I have instilled these traditional values down to our kids, and they remain proud to carry on the legacy of Italian cooking and in our case has still become key to keeping the memories of where it all started, still alive in our kitchens....It wasn't a Sunday without fried meatballs for breakfast first...and then someone had to grate the fresh cheese, which was my eldest brother John in our case. Then there was brother Luke, testing the sauce to see what spice was missing by ripping off fresh bread and dipping that hot loaf of crusty bread in the pot of sauce.We would start our dinner with soup with escarole in it, then a huge antipasto, pasta of some kind, usually ziti or rigitoni....then meatballs, sausage, braciole would accompany .....It all started early on a Sunday, every week all day. Mom and Grandma would cook so much food, you were comatose and ready for nap from eating so much! The family would pile in at around 10:30....and we would eat until 7:00pm until we would all felt we were so stuffed we couldn't move and got our full share.... by taking home all the food left over was enough to feed the entire block plus  we all had enough food to take home for a week!!!!!!!.....great memories still live on. That sauce taste lingers in your mind forever. The way the sauce stuck to the meat, the meatballs frying, the smell of  freshly grated cheese, soup simmering, and of course dad preparing his peaches and Chianti for dessert.  The conversations,  our love for each other and closeness has separated through only miles, but there's not a week  that goes by without keeping in touch,  talking, emailing and now texting or Skype or now face time on Iphone and the list goes on!

 The families sure have grown since those days. The best part is the children have a deep understanding of traditions and family to pass on to their families. They all want to  keep in touch and learn about those good ole days, and when we all are together, it was just like we never left that table in the old days, we keep the memories and traditions going from generation to generation.  Hope this gave you all a smile on how good life is with passing on your families traditions.....we all have them in Italian families.

If you would like to make Peaches and Chianti, all dad would do is sprinkle sugar over some sliced peaches and let it sit in the refrigerator for a few hours. When he was ready for this special treat, he poured the Chianti over the peaches then leave them at room temperature for a few hours. That's it. Oh and when they had extra money, strawberries would be added!   Enjoy!  Thanks for reading!

+claudia lamascolo  Author


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Italian Lemon Ice
Pizza Fritte Feast Fried Dough
Pusties
Italian Gravy or Sauce the big debate
Feast Upstate NY Style Sausage and Peppers Sandwich
Upstate NY Apple Pie
Pizza Dough
Cafe Almond Paste Cookie

Traditional Sunday Sauce
Traditional Sauce the next generation

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