Mexican Cornmeal Baked Chicken Wings With Pace Picante Salsa

Friday, January 28, 2011

Coating for wings:

2 1/2 pounds chicken wings
1/4 cup cornmeal
1 envelope taco seasoning mix
2 teaspoons dried parsley flakes
3/4 teaspoon salt


 In a resealable plastic bag, combine the ingredients. Add chicken wings, a few at a time, and shake to coat.

Place in a single layer on two greased cookie sheet style baking pans. Bake at 350° until the wings are crispy or on the grill  if you live in an area you can grill all year.

Salsa sauce:
1 jar Mild Pace Picante Salsa
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Take 1/2 cup of pace picante salsa add lime juice. Serve with chicken wings, pour sauce directly over wings, or use as a dip,  garnish with cilantro.
Want more Chicken Wing Recipes?  Click Here

+claudia lamascolo  Author

Italian Cream Cheese Herb and Parmesan Mashed Potato Recipe

Tuesday, January 25, 2011
If you're looking for the creamiest mashed potatoes ever, this is the recipe you're looking for.

Perfect for any meal, great on a shepherds pie and spoon licking delicious.

I have used this recipe over and over for the last 30 years and it's the best-mashed potato recipe ever.

During the last few years, we have tried other ways to prepare them, and these are truly the best tasting.

They are so good, they don't need gravy or to be doctored up in any way.

One other tip, sprinkle the top with a delicious favorite shredded cheese and broil the top for a loaded style mashed potato and even sprinkle them with crispy bacon!

The best ever, believe me!


Cannoli Tarts Recipe

Monday, January 24, 2011
Mom was the best baker and her cannoli tarts were the perfect substitute when we had company. You can prepare these quick cannoli tarts that still has the same great taste. The cups are baked not fried!

Cannoli Tarts Recipe


Cream Cheese Banana Cranberry Orange Bread

Thursday, January 20, 2011
I cut this while it was warm, added some  butter . While this bread is tasty it's not my favorite.
I think the cream cheese and banana makes this heavier than I would prefer.

Fresh cranberries in season, or dried works fine... I used the whole bag!

3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups bananas, mashed (about 1 1/4 lbs. or 4 medium)
1 cup pecans, chopped, toasted optional
1 teaspoon grated orange peel
1 cup of fresh or dried cranberries
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine cream cheese, sugar and butter mixing well. Blend in bananas and eggs. Add remaining ingredients; mix well until moistened. Pour into 2 greased and floured pans. Bake till toothpick is clean in the center, at least an hour or more depending on the size pan.

After bread is cooled if you would prefer a glaze this is the glaze to go with it, we like it plain.

1 cup powdered sugar
3 tablespoons orange juice, fresh
1 teaspoon orange rind, grated
Mix together and drizzle over bread.

Chicken with Bow Tie Pasta and Creamy Parmesan Sauce

Monday, January 17, 2011
Creamy garlic cheesy sauce, with a little heat in there, the spicy chicken really compliments this dish.
Quick and easy to make in a hurry!
4 boneless chicken breasts sliced in strips
1/2 teaspoon each paprika, pepper, garlic powder
1/4 teaspoon cayenne, pepper, salt

olive oil for frying:

In a large frypan heat olive oil. Saute chicken and spices until browned and tender set aside. Make sauce recipe below, and in the meantime boil water for pasta below.
1 lb bow tie pasta boiled to preferred doness,  tossed in 4 tablespoon of butter and a few tablespoons of parmesan cheese  set aside

 Cheesey Garlic Sauce
1/2 cup parmesan cheese grated
1 cup heavy cream
2 tablespoon butter
1/4 teaspoon garlic powder
1/2 teaspoon minced garlic
white pepper to taste
1/2 cup chicken broth
In a medium saucepan add broth, butter garlic, pepper, bring to a boil. Add heavy cream, cook till thickens and creamy. Stir in cheese. Pour over chicken and pasta. Sprinkle with parsley and serve.

Johnny Cakes Island Style St Maarten and Bahama's Recipe

Sunday, January 16, 2011
Baked or Fried this is a Carribean style donut, but served as breakfast with lunch or dinners on the Island!


Pecan Crusted Citrus Tilapia With Rum Vanilla Butter Sauce and CSN Review

A perfect dinner party meal that will make them remember this one for a long time to come..the butter sauce is amazing on this delicate tasting fish! Always brings you a taste of spring and summer approaching a nice fresh citrus buttery rum  flavor!

 As summer approaches, it's time to start looking for Swing Sets!  Fun in the sun for the kids! I saw some beautiful swing sets to purchase from CSN, take a look, a great place to shop with more than 200+ stores, start now before summer gets here and the kids will be so happy!  I buy all my new kitchen pans, gadgets and their customer service is fantastic!! I just love to shop with them! They have an amazing assortment to fit all your shopping needs there! Happy Shopping!!

Pecan Crusted Citrus Tilapia with Rum Vanilla Butter Sauce

Preparing the fish and ingredients:
1/2 cup pecan halves 
1 (6 ounce) fresh tilapia fillets 
1 teaspoon salt 
1/2 teaspoon garlic powder, parsley
1/4 teaspoon pepper
3 tablespoons butter

Sauce for the fish:
Vanilla  butter rum sauce:
3 tablespoons butter
1 garlic clove, minced
2 tablespoons rum
2 tablespoon Pure Vanilla
2 tablespoons fresh lemon juice 
1 tablespoon fresh orange juice
1 tablespoon lime juice
1 teaspoon honey
1/2 teaspoons salt
lemon wedges and parsley sprigs


Place pecans in food processor until very fine. Sprinkle fish fillets with salt, garlic powder and pepper.
Melt butter in large nonstick skillet over medium high heat.
Add fish and cook 3 to 4 minutes per side until well browned and fish flakes with a fork. Sprinkle with parsley. Sprinkle top of fish with pecans.

 In a small pan,melt 1 tablespoon butter  over medium high heat.
Add  garlic and saute until soft, golden and tender.
Reduce heat to low.
Slowly whisk in rum, vanilla, juices, honey and remaining butter.
Cook, stirring occasionally, 1 minute.
Pour sauce over Fish and serve immediately.

Individual Simple Spumoni Baked Alaska

Friday, January 14, 2011
This is a delicious semi homemade Baked Alaska. You can either buy the cake and the ice cream or make it all from scratch.

I love mine with sponge cake homemade and I make a semi homemade Italian Spumoni Ice cream. Broiled meringue on top gives it a unique elegant flavor for this dessert.

this is how to make a baked alaska with a semi homemade spumoni ice cream and sponge cake


Tomato Sauce Guest Post with Curt

Thursday, January 13, 2011
Traditional Sunday Sauce "The Next Generation", is my son's Curt's version! This has three kinds of meats, boneless fried spare ribs (shown), Italian homemade Sausage and Italian Sunday morning meatballs inside this bubbling pot of wonderful sauce. Inspired by my mom Margaret Fanelli Colenzo and Grandma Victoria Ferraro Colenzo. He took both their methods and adapted it to his own. A very thick, delicious sauce, with fresh pureed plum tomatoes, fresh herbs and lots of meat, slowly cooked for a minimun of two hours.


Easy Orange, Lemon, Lime Zest and Freezing Fresh Herbs Make Your Own Recipe

Fresher, fabulous zest you can make that lasts for  months!

I use alot of fresh herbs and fresh fruit zest in my recipes. I just wanted to share this method with my viewers. I not only love the freshness in the zest here,  the smell while you making this is a breath of fresh air in your home as well!

Here's the easiest way to make this perfect addition to many of your fabulous meals your making with orange, lemon, lime or actually any herbs as well.

Wash your fruit or herbs first. Dry them off.
Take a hand grater and grate the fruit making sure you don't go into the whites of the citrus, this is the bitter part.
Then make your piles of zest, place on wax paper or a freezer proof plate.
Freeze the zest for three weeks. This will dry it out. It is now ready to place in a glass container. Keep in a dry cool dark place in the cupboard or refrigerator. This lasts up to 6 months. Do not get this into sunlight the zest will fade although is still flavorful, it won't look nice.

Mint, basil, parsley, dill, thyme oregano all freeze well~
You can follow the same method for all green herbs, however, I freeze it after washing and throw the herbs into freezer bags and freeze until needed.. You can  also freeze the herbs  in ice water in ice cube trays and just use a cube in your stews, soups etc. Leave it in the freezer until needed. I don't dry and bottle the herbs...

Nothing better than fresh from the freezer when it's winter time!
Hope this has been an informative and helpful way to use that citrus up and preserve herbs, your going to use more of it now that you aren't paying so much for these wonderful additions to your cookies, cakes and entree's. Enjoy!

Grilled Portabello Mushrooms with Tomato Zucchini Marsala

Wednesday, January 12, 2011
I just decided it's time to make something not so heavy, comfort is one thing, but trying to take off unwanted weight is alot of work! So this is light, very flavorful and a great side dish if you wish!

 1 or more sliced  Zucchini's
 1 lb Portabello Mushrooms
 2 Fresh Plum Tomatoes
 Parmesan Cheese
 1 clove minced garlic
1/4 teaspoon garlic powder
cayenne pepper to taste (optional)
fresh parsley sprigs
a pinch of rosemary
 1/4 cup Marsala wine
 Italian flavored bread crumbs
 salt, pepper to taste
 Tin foil
 2 Tablespoon extra virgin olive oil
 cooking spray

Spread a large piece of tin foil out on a cookie sheet. Spray with lightly with cooking spray.  Start with mushrooms, add zucchini, sliced tomato. Sprinkle with parmesan cheese, bread crumbs, garlic, salt, pepper and herbs. Sprinkle with bread crumbs and more bread crumbs, drizzle olive oil over the top. Around the sides and bottom of the foil add wine, seal tightly. Place  insdie the oven on 350 till tender or on the grill, for around 15 to 20 minutes till the veggies softened. Serve immediately.


Nutella Bread Pudding Nutella is The Latest Food Craze for 2011

Tuesday, January 11, 2011
Nutella Bread Pudding!
This is the craze for quite some time and still as popular as ever  in 2011 Sold in over seventy five countries around the globe, Nutella is a hazelnut spread whose cocoa bean ingredients give the product a distinctly sweet, chocolaty taste. Originating from Piedmont, Italy, Nutella came about in 1944 when there was a shortage of chocolate due to food rationing during World War II. First made in the backroom of a patisserie by Pietro Ferrero, the spread was named ‘Supercrema’. In 1964, the recipe was perfected and the first jars, manufactured by the company Ferrero, were given their current name, Nutella (pronounced ‘new-tell-uh’, according to their North American site). A delicious, light spread with surprisingly rich flavor, Nutella first took Europe by storm. Marketed in Italy and France as part of breakfast for most Europeans, they enjoy putting the spread on various kinds of bread and croissants in place of peanut butter. All info taken off of Wikipidia. I can eat this one anytime, breakfast, lunch or dinner a great starter for a wonderful breakfast dessert!

Nutella Bread Pudding
12 slices Egg Bread or 12 slices Texas Toast Bread, at least 1 day old

1 1/2 cups Nutella
2 cups light cream or half and half or whole milk
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons hazelnut liqueur
1 cup sugar
4 large eggs
Preheat the oven to 350°F Grease an 8-inch square baking dish with unsalted butter.
 Make 6 sandwiches with the bread and Nutella. Cut each sandwich into 8 small squares. Pile the sandwich pieces into the prepared baking dish..
 In a small saucepan, combine the cream, salt, and vanilla and cook over medium heat until warm.  In a large bowl, whisk together the sugar and eggs. Slowly add the cream mixture, stirring constantly to make sure the eggs do not cook.  Pour the mixture over the bread and cover the dish with aluminum foil.
 Bake on the center rack of the oven till brown and crisp on top, removing the foil after about 20 minutes. The finished pudding will be golden brown on top.
 Serve with whipped topping....and drizzle chocolate syrup on top. Enjoy!

Some others you may like:
Chocolate Nutella Banana Crepes
Nutella Rocher Hot Chocolate
Hazelnut Truffles
Nutella Milano Cookies
Nutella Chocolate Chip Bars
Nutella Madness Cupcakes

No KNEAD Artisan Daily Bread

Monday, January 10, 2011

It's true everything you read about this bread, easy, delicious and quit impressive. I have to say you must eat this fresh, it's not the same quality the next day! So whip up a batch, try it out, you won't be dissappointed... bread is my weakness. I rather eat a whole loaf of piping hot bread over any dessert! Freshly made everyday, so simple you won't believe it! 


Crockpot Cocktail Grape Meatball Appetizer

Friday, January 7, 2011

This year being it was my hubbys 40th birthday and it always falls on New Year's Eve, I decided we would have just a quiet family dinner that evening. Then plan on a bigger bash in the following weeks. So, it's upon me, this is one of the many appetizers that I am making along with many other orderve style foods that need basic utensils such as toothpicks! I want to enjoy the party too. Making finger foods are the way to go for me. I love adding the mustard for extra flavor. This recipe I am sure has gone around many times. I have been making it for over 25 years now!

You can cut this recipe in half if you don't have alot to feed. This is perfect for any party and there seems to never be enough. Sure to please any age group.

3 cups chili sauce
2 cups grape jelly
1 teaspoon Dijon mustard
For the meatballs ingredients:
2 lbs lean ground beef
2 egg lightly beaten
6 tablespoons fine Italian Style dry bread crumbs
pinch of garlic powder cayenne pepper, black pepper, and  parsley (we like hot and spicey so I use alot more than a pinch of  cayenne)
1 teaspoon salt

Combine chili sauce, jelly, and mustard in crock pot and stir well. Turn crockpot on high and make the meatballs below in the meantime,( I suppose to save time if you can find mini ones you can buy these.)
Combine meat ingredients and mix thoroughly. Shape into 50 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 min; drain well. I use a aluminum throw away baking sheet. Normally I cook alot of food for a party, easier clean up the better!

Combine sauce ingredients in a microwave proof bowl for around two minutes, stir to blend all flavors together.
Add in sauce to the meatballs in the crockpot,  stir to coat, cover and cook on Low for 6 to 10 hrs. Serve using toothpicks!  Enjoy....

Crockpot Italian Chicken Caccatorie with Rice or Pasta

Wednesday, January 5, 2011

2 tablespoons oil
3 pounds chicken breasts, boneless
Salt and pepper to taste
1/2 teaspoon black pepper
1 small onion, chopped
4 cleaned and sliced Italianelle peppers or bell peppers
1 pound fresh mushrooms, left whole or thickly sliced
2 tablespoons chopped fennel or celery
2 cloves garlic, minced
1/4 cup flour
1/2 cup dry red wine or burgundy ( I prefer Marsala wine myself)
1/2 cup chicken broth
2 tablespoons tomato paste
1 small can or 1 cup of fresh tomato sauce
1 can (14.5 oz size) diced tomatoes, drained
1 teaspoon dried or fresh basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme leaves

Add garlic and onion to the bottom of the crockpot. Add chicken then all rest of the ingredients. Cook on low for 7 to 8 hours. Serve over rice or pasta.

Banana Foster Rum Upside Down Cake

Tuesday, January 4, 2011
New Years Day was so gorgeous out, I decided to make this cake for a tropical treat..anything island style has rum in it and this with banana cake with rum,  was perfect for all  our guests was light and rich with flavor to start the New Year off with a kick ( a good one at that!)

If you like pineapple upside down your going to love this one! I wanted to leave the top plain so you can see what it looks like before adding  all the topping and rum...either way its delicious!

1/3 cup unsalted butter
1 cup firmly packed light brown sugar
 2 1/4 cups mashed ripe banana (about 5 large) you will need three for the bottom and the rest for later
1/4 cup dark rum
1/2 cup unsalted butter, at room temperature
1/2 cup milk
3 large eggs, room temperature and lightly beaten
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3 Tablespoons banana rum ( Cruzan makes this rum, if you can't find it mix banana schnapps or banana flavoring with 1 teaspoon flavorings and 3 tablespoons white rum.)
1/3 cup dark rum

Whipped Cream
1 cup heavy cream 
1 Tablespoon sugar
2 teaspoons banana rum or banana flavoring

Put 1/3 cup unsalted butter in a 13x9-inch pan; place in a 350 degree oven for 5 minutes until melted.
Remove from oven, and coat sides of pan with cooking spray.
Add brown sugar and stir well.
Spread mixture completely in pan. Take 3 of the mashed  bananas adding the 1/4 cup dark rum mix together. Arrange mashed banana's on brown sugar mixture to cover surface of pan and set aside.
Combine the rest of  the banana's (2 left) and mash add next 4 ingredients in large bowl; beat at medium speed with electric mixer until blended.
In medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Add to mashed banana mixture slowly, beating on low speed just until blended.
Pour batter evenly over  bananas in buttery pan.
Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan for 1 minute.
Loosen cake from sides of pan with knife, and invert onto a large rectangular serving platter.
Drizzle banana rum over cake.
Heat dark rum in a small saucepan just until simmering; carefully ignite with a long match to burn off liqueur.
Once flames die down, spoon rum over cake.

For Banana Whipped Cream, whip heavy cream until peaks form, adding sugar and flavoring while whipping.
Serve cake with banana whipped cream

Alternate Fast Method:
1 regular size packaged yellow cake mix
3 eggs
1/4 cup oil
1 cup water
2 mashed banana's
Mix with an industrial mixer until thick and well blended. Proceed with the above instructions.

Veal Saltimbocca Recipe

Monday, January 3, 2011

Well this my you all know there is no really right or wrong way to cook, my preference is always with mushrooms, not the normal for this recipe so you can omit them of course...I just love the mushrooms with this dish.. I also love making a homemade noodle recipe to serve along side of this dish, just add butter on the noodles a little grating cheese, black pepper and some crushed can adapt this any way you like mix in a little of the sauce. It's delicious!
1/2 cup flour
1/4 teas salt and finely ground black pepper
1/4 teas cayenne pepper and garlic powder

8 thin pieces of veal cutlets scaloppine
8 paper-thin slices of prosciutto chopped
6 fresh sage leaves optional
4 tablespoons butter
1/3 cup Chablis
1lb sliced mushrooms (optional) washed sprinkled with salt and pepper

1 package fresh spinach saute' with 2 cloves of garlic, 4 tablespoons olive oil and a pinch of cayenne pepper set aside

1/4 cup chicken broth
1/4 c. grated Swiss cheese
lemon wedges optional

Place flour in a shallow plate or bowl. Add seasonings and stir with a fork. Place veal pieces in seasonings and flour mixture and coat both sides. Place a chopped prosciutto and a fresh sage leaf on each scaloppine on top.
Melt butter over medium heat in a large skillet or frying pan. Sauté scaloppine for 2 minutes on the veal side and 1 minute on the prosciutto and sage side. Be sure scaloppine is cooked through. Place in baking dish and keep in warm oven with prociutto and sage mixed in. Add mushrooms to the pan and saute them till coated with flavors from the butter, around  6 to 8 minutes. Remove from pan.
Add , cheese, wine, broth and sage to skillet for 2 to 3 minutes until flavors are blended. Plate the spinach in first, top with veal. Salt and pepper to taste. Add mushrooms to warm up to sauce, spoon sauce on top of veal and spinach. Suggestions for side dishes would be Italian risotto, egg noodles, or pasta al dente.

Best Photo Driven Recipes For 2010 On What's Cookin' Italian Style Cuisine

Sunday, January 2, 2011
Top Ten for 2010
Click on the name of each underlined entry, it will bring you to the recipe.