Broccoli Rabe with Pasta Ceci (chickpea's) in a Light Wine Sauce

Thursday, March 31, 2011
Chickpeas with fresh tomatoes, broccoli rabe, orzo, all in a light wine sauce,  a whole meal in one dish...

1 or 2 cans  14.5 oz cans chick pea's or dried 2 cups fresh chickpea's made(these were fresh from the crockpot overnight) I love chick pea's so you determine  at least 2 cups though.
2 cups of whole tomatoes pulsed in the food processor till leaving chunky or 6 fresh plum tomatoes pulsed  in the food processor
1 cup chicken broth
1/2 cup white wine (I use Chablis)
2 cloves garlic
1/2 teaspoon each garlic powder, oregano, basil, parsley
3 tablespoon extra  virgin olive oil
plenty of grated cheese
1/2 cup cooked orzo
1 bunch of broccoli rabe stems cut off, cleaned, chopped and boiled till soft around 25 minutes in a pan of boiling water, drain well and set aside.

In a large saucepan add oil saute garlic. Add chick pea's and drained broccoli rabe saute around three minutes. Add tomatoes, broth, wine, herbs. Cover and cook on very low simmer for a half hour.
In a small pan boil orzo pasta. Drain add at the end. Ladle into bowls serve with garlic bread and plenty of grating cheese.

Italian Style Baked Potato Soup

Tuesday, March 29, 2011

2 baking potatoes
3 tablespoons butter
1/4 cup mixed carrots and celery, 3 garlic cloves all together put through a food processor ( if you like onions add 1/4 cup of those as well)
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon each dried basil, parsley, garlic powder
1/2 teaspoon Worcestershire sauce
1 cup half-and-half
Optional Toppings:
1/2 cup shredded Five Italian Cheeses
 8 oz chopped up prosciutto

Preheat oven to 400 degrees. Bake potatoes for 1 hour, or until done. Cool. Remove skins.

Melt butter in a 3 quart saucepan over medium heat. Saute veggies from the food processor about one minute. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, and rest of herbs. Bring to a boil, reduce heat, and simmer for 5 minutes.

Cube cooled  potatoes into 1/2 inch pieces, and stir into soup, along with the half-and-half, add worcestershire sauce. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, prosciutto.

Amaretto Panna Cotta

Thursday, March 24, 2011

All I can say is "What took me so long to make this!" A perfect and elegant dessert..and so delicious!

2 1/4 teaspoons unflavored gelatin (from about 2 envelopes)
1 cup plus 2 tablespoons half and half
2 cups heavy whipping cream
1/3 cup plus 2 tablespoons sugar
1/2 teaspoon almond extract
1 teaspoon Amaretto
Pour 2 tablespoons of cold half and half into a small bowl. Sprinkle gelatin over; stir to blend. Let stand 5 minutes to soften gelatin.

Heat cream, remaining half and half, and sugar in small saucepan over medium heat just until bubbles begin to form around edge of pan, stirring to dissolve sugar. Remove pan from heat and stir in gelatin mixture, Amaretto, and almond extract. Divide cream mixture among six ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Decorate with sliced chocolate and berries.


Tea Party with Crumpets

Wednesday, March 23, 2011
Tea and Crumpets

Whether you fancy sweets or appetizers we have a little of everything here to make your tea party perfect!


Hamantaschen (Jewish Cookies) Filled Fruit

Tuesday, March 22, 2011

Hamantaschen Jewish Cookies Fruit Filled

Hamentashen (Jewish Cookies) Filled Fruit


Zucchini Dessert Squares

Monday, March 21, 2011

Moist, delicious and you will be asked to make it again!

The cake is rich in spices, loads of rich chocolate in each bite and then sprinkled with confectinery sugar, perfect for anytime. The kids will love it, oh yea its good for you lol!

2 cups sugar
1 cup oil
3 eggs
1 teaspoon vanilla
2 cups shredded zucchini
2 cups flour
2 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
3/4 cup old fashioned rolled oats
Optional: Fold in last:
1 cup milk chocolate chips or raisins, pecan and walnuts

 Beat all wet ingredients in a large bowl till blended together.Place all rest of the dry  ingredients into the same  bowl and blend for one minute except the chocolate chips or raisins.. Fold in chocolate chips or raisins Pour into brownie size pan or 13x9 pan ( I like my cake thick and high) . Bake at 350 degrees for 15-20 minutes.
I just love this recipe its so easy!

Tuscan Bean Italian Pasta Stew

Sunday, March 20, 2011

A very fresh bean stew.  This has green beans, zucchini, peppers, white beans, sausage, in a rich wine tomato sauce. Add ditalini at the end and this meal is a fullfilling treat. Mom use to use whatever leftover meat she had in the refrigerator. I considered this an Italian goulash. It has lots of leftovers in one pot with pasta.

1 28 oz can of whole tomatoes put through the food processor
2 cut up fresh zucchini in square chunks
1 whole green pepper sliced into chunks
1 lb hot Italian sausage cut into pieces
1 14.5oz can of white beans or fresh
2 cups fresh blanched or canned green beans
2 cups baby bella mushrooms
2 cloves of minced garlic
1 teaspoon each of parsley, basil, oregano, salt, pepper
1/4 teaspoon cayenne pepper
1 cup Marsala Wine
1 cup chicken broth or water, add more if it gets too thick
1/4 cup romano cheese and extra for on top
1/2 cup of ditalini pasta cooked
1/4 cup extra virgin olive oil
In a large saucepot add olive oil, garlic, peppers, mushrooms, zuchnini,  sausage and any leftover meat you may want to add, saute till sausage is browned. Add tomatoes, chicken broth, wine. Simmer for around 30 minutes on low. Add cooked green beans, white beans to the tomato mixture with herbs.  Just before serving add cooked pasta. Top with grated cheese.

Curt's Nutter Butter Truffles Guest Post

Wednesday, March 16, 2011


Chocolate Brownie Peanut Butter Cup Bars with Marble Glazes

Tuesday, March 15, 2011
A wonderful brownie made from scratch with chocolate and peanut butter, or vanilla frostings. Moist and full of flavor, our favorite is the marble frosted, pick your favorite frosting or triple your  treat with all three frostings!

1 cup butter, at room temperature
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon  pure vanilla extract
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup peanut butter regular or chunky
1 cup semi sweet chocolate chips or milk chocolate
6 large or 12 minature peanut butter cups chopped up in chunks
Preheat oven to 325.

Cream butter, peanut butter, sugar, eggs and vanilla until fluffy, about 3 minutes. Add all the rest of the ingredients till blended. Stir in chocolate chips and peanut butter cups.
Pat down dough in a  greased brownie size pan or baking pan of choice with cocoa floured fingers, glass is not preferred. Bake at 350 for 20 minutes, or till toothpick is clean in the center of the brownies. DO NOT OVERBAKE. Cool before cutting.
Serving suggestions:
Sprinkle with powdered sugar
Glaze with thin icing chocolate or vanilla or  peanut butter see below for recipes use seperately or all three as a swirl or marble effect.

Marble Glazed

Brownie ala mode... your favorite ice cream, chocolate syrup and whipped topping

Glaze Recipes:
Peanut Butter Glaze
4 teaspoons water
2/3 cup powdered sugar
1 tablespoon creamy peanut butter
Peanut Butter Frosted

For Vanilla Glaze:
2 cups powdered sugar
 2 tablespoons water
1 tablespoon melted butter
1/2 teaspoon vanilla extract
mix together till smooth, add a few more drops of water till thick and flowing

For Chocolate Glaze:
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
add 2 tablespoon of water to each of these glazes mix thouroughly.

Roasted Broccoli and Carrots with Garlic

Monday, March 14, 2011

Roasted Broccoli and Carrots with Garlic


Orecchiette Chicken Florentine Italian White Bean Soup

Sunday, March 13, 2011

2 cans of Great Northern White Beans or Fresh White Beans
1 can 14.5 chicken broth
2 boneless chicken breasts cubed
1 cup white wine
1 cup water
1 can 14.5 diced tomatoes or 4 freshly diced plum tomatoes shown
1/2 teaspoon basil, oregano, parsley, garlic powder
2 cloves minced  fine garlic
1 stalk celery minced fine
4 tables extra virgin olive oil
3 cups of fresh spinach

1/4 pound of boiled and strained boxed or Fresh orecchiette pasta (best is fresh)
2 tablespoon  percorino romano grated cheese
extra cheese for top

In a large saucepan add oil, saute' Chicken, garlic and spinach. Saute chicken and spinach around 2 to 3 mintues. Add all the rest of ingredients except for pasta. Simmer soup for 1 hour on low. Add cheese and pasta at the end. Serve with more cheese on top....enjoy!


Microwave Coffee Cup Chocolate Cake

Friday, March 11, 2011

I was so excited to get an email from my favorite recipe group, one of the largest kitchen on the blogosphere, CookEatShare... I have several groups here on that site which has hundreds of awesome recipes. The groups are Tips and Helpful Hints (most popular) Whats Cookin Italian Cuisine, Mom said this is the way Grandma made it, HodgepodgeCookies Cookies and Only Cookies, Chicken/ Poultry recipes. You will find what you are looking here on this site for sure. Chefs, that have a passion for fine food, family and the love of teaching the art.
 The email from CookEatShare,  was to thank me for all the contributions to their web site, I am so appreciative of their recognition. So with that said, using the token of their appreciation, here is my latest post!

I have two recipes for you... one is from scratch and one is the easy way out!
I love easy sometimes, don't you?

Thank you to  the creator of the website Cookeatshare,  John Spottiswood for my lovely cup,  all foodies welcome to join us at CookEatShare ,anytime you will love it there!

Made from Scratch:

 Chocolate Mug Cake

4 tablespoons flour (cake flour will make this lighter)
4 tablespoons brown sugar
2 tablespoons cocoa powder
1/8 teaspoon baking powder (a pinch)
1/8 teaspoon salt (a pinch)
1 egg, beaten
3 tablespoons milk
3 tablespoons oil or melted butter
2 -3 drops coconut oil or vanilla
 In a small bowl, mix the flour, sugar, cocoa, tiny pinch baking powder and tiny pinch salt. (This can also be mixed directly into a large mug).

Add egg and mix into dry mixture.
 Add oil and milk and mix well.
 Grease a tall, large mug, and pour in this mixture, scraping out with a spatula.
Place in microwave on High for 2 minutes and 30 seconds (mine is 1000 watts)
 (Best slightly undercooked, so be careful).
Cool, sprinkle with confectionery sugar or your favorite frosting...

Microwave Coffee Cake or (any kind of microwave cake from a cake mix)

1/3 cup of your favorite cake mix (this coffee cake is a plain yellow cake mix)
4 tablespoons of milk

cinnamon/sugar mixture
chopped walnuts and/or raisins
(Only for coffee cakes for all  other flavors, sprinkle tops with confectionery sugar or add a scoop of ice cream)

In a greased microwaveable cup, spray with cooking oil. Add the two ingredients and blend well, sprinkle with a cinnamon and sugar mixture equal parts... top with chopped nuts and raisins . Microwave for 2 minutes. Viola~~~ here's your quick dessert cake!

Asian Chicken and Broccoli Stir Fry with Jasmine Rice

Thursday, March 10, 2011

Nope not an Italian dish today.... my husband's request after hearing he got the JOB!!! So after a few short months of losing his job, we are blessed with the good news.. mom always said keep the faith, we did, so off he goes his first day early next week... This is a dish of very few he likes other than Italian foods. I was pleased when he said this is great! A very tasty dish with a delicious sauce. The jasmine rice is our favorite to go along with the chicken and broccoli.... hope you enjoy this one~ Thank you to all my viewers that wished us well~ I am so grateful to all of your kind words and support during these stressful weeks xo....

3/4 - 1 pound boneless, skinless chicken breasts
1 large egg white
1 tablespoon cornstarch
1/4 teaspoon salt


2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon terriyaki sauce
1 tablespoon water


1 pound broccoli cleaned, trimed and cut
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon granulated sugar, or to taste
2 garlic minced cloves
1 teaspoon cornstarch mixed with 1 tablespoon water

2 cups plus 4 tablespoons peanut oil or canola for frying ( I used canola)


 Cut the chicken into 3/4 to 1-inch cubes. In a bowl, add egg white beaten with chicken. In a large bag add cornstarch and salt. Shake chicken into the cornstarch and salt in the bag to coat. Refrigerate for 30 minutes.

While the chicken is curing, prepare the sauce and vegetables:

 Mix together the oyster sauce,  soy, terriyaki and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces.

Preheat a pan, (deep wok style or rounded bottom style fry pan).  Heat 2 cups oil (Test the heat by placing a piece of chicken in the hot pan - it should float). Add the chicken cubes, and let cook until they just turn light in color but till your desired doness I like my chicken well done, recommended time is 45 seconds for me its more like 2 minutes. Quickly remove the chicken cubes, drain on paper towels.

 Drain almost all the oil out of the pan leaving 2 tablespoons oil. When the oil is heated, add the crushed garlic and stir fry for 10 seconds.

 Add the broccoli, sprinkled with salt and sugar over it, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cooking broccoli covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the pan and drain.

 Wipe out cooled  pan and heat 2 more tablespoons oil. Add the broccoli and chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the center of the deep pan and stir quickly to thicken. Mix everything together and serve hot over steamed rice, we like jasmine.

Simple Lemon Pepper Bow Tie Pasta

Sunday, March 6, 2011

1 pkg farfalle (bow tie)
1/2 cup fresh lemon juice
2/3 cup extra virgin olive oil
1/4 teaspoon each ground pepper,  cayenne pepper and dried basil
1 cup freshly grated parmesan cheese
1/4 cup fresh parsley
2 teaspoons finely minced garlic
2 teaspoons finely grated lemon zest

Bring a large saucepan of water to a boil. Sprinkle around 1 teaspoon salt in water,  and then add  the pasta and cook, stirring often, until al dente, about 12 minutes. Drain and transfer to salad bowl.

 In a a bowl whisk together lemon and oil. Add the Parmesan, garlic, herbs, and lemon zest, season with salt and peppers, and toss together till well coated.

Grandma's Pasta Peas

Wednesday, March 2, 2011