Baked Pork Rib Roast with Homemade Jack Daniels Barbecue Sauce

Tuesday, May 31, 2011

Are you a Jack Daniels lover? Do you love barbecue? Look no more! I have both right here made from scratch! This roast fell off the bone and just melted in our mouth, its one of the most tender pork roast we have ever had! The Jack Daniels barbecue sauce makes this mouth-watering delicious!

It's a great alternative for those that don't grill for a great barbecue indoors. In our case, we had gotten rained out, but it didn't spoil our barbecue, this has all the flavor!




these are pork ribs baked with a homemade jack daniels barbecue sauce that has a smoked flavor



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Buffalo Home Fries

Saturday, May 28, 2011

Quick and easy side dish, perfect with breakfast,  wings,  hamburgers anything you like~

Seasoned homefries with buffalo hot sauce



 4 potatoes peeled and thinly sliced par boiled for 10 minutes and drained
1/4 cup of hot sauce or more depending how hot you want them
1/4 teaspoon garlic powder, salt and pepper
extra virgin olive oil

In a large heavy fry pan, add enough olive oil to coat the bottom of the pan,  on medium high heat. When oil is hot add sliced potatoes, brown on one side. Turn, continue browning them on this side.  Add the hot sauce and spices, saute until coated and flavors have seeped into the potatoes evenly. Cook till crispy.
Serve as breakfast potatoes with  side dishes such as eggs or with your favorite meat dish for dinner.

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Happy Memorial Day Grilling Weekend Showcase!

Thursday, May 26, 2011
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Mini Chicken, Ham Florentine Appetizers

Tuesday, May 24, 2011
Just great for any party appetizer, orderve for guests and even a brunch!


1/2 cup frozen chopped spinach, thawed, squeezed to drain
1/3 cup  spreadable cream cheese 
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tablespoons freshly grated Pecorino Romano
2 tablespoons finely chopped garlic
1/4 teaspoon garlic powder
1/8 teaspoon salt, if desired
1/8 teaspoon cayenne pepper, if desired
1 cup of finely chopped cooked cubed chicken breast
1 can  refrigerated crescent dinner rolls
 1/2 cup mini cube pieces of ham
In mini muffin pan, spray each with a light coating of oil. In a bowl mix herbs spinach and cheeses together. Add a teaspoon of dough making a well in the center. Top with chicken and ham mixture. Bake on 400 degree oven till brown.
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Napoleon Pastry Dessert

Saturday, May 21, 2011
Napoleon Pastry Dessert is a puff pastry delicious and flaky with several layers filled with custard in between.


The dessert is baked, cut, and drizzled with a little chocolate and vanilla frosting marble effect on top.






Napoleon Pastry Dessert


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Shrimp and Haddock Florentine Linguine

Friday, May 20, 2011
An easy quick dish for all those seafood lovers out there!

1 pound of fresh spinach
2 cloves minced garlic
1/4 teaspoon of each cayenne pepper, garlic powder
salt and pepper to taste
2 tablespoons fresh chopped basil
extra virgin olive oil
white wine (pinot grigio preferred or chablis)
2 large haddock filets
3 cups large shrimp cleaned, deveined, tails off
1/4 cup chicken broth
1lb linguine or favorite pasta
 1/4  cup italian style panko bread crumbs or freshly made crumbs click here
grating cheese

Boil linguine, drain, add two tablespoons of olive oil toss in and set aside keeping warm.
In a large fry pan saute spinach in two tablespoons of olive oil and minced garlic on low heat. Add cayenne pepper, salt, pepper to taste. Slowly add 1/4 cup chicken broth and 1/4 cup white wine. Simmer until spinach is tender around 3 minutes. Add shrimp and fish until fish flakes and shrimp turns pink, around 3 to 4 minutes. If you need more moisture add more chicken broth.
Pour wine sauce over linguine toss in basil, top with grating cheese, bread crumbs and serve.
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Date Bar Squares Recipe

Wednesday, May 18, 2011

1 cup  brown sugar
1½ cups  all purpose flour
1½ cups old fashion oatmeal
1 tsp  baking soda
3/4 cup  butter
1/4 tsp  salt

Filling:
1 lb dates
1 cup  water
1 tsp  lemon juice
Prepare the filling first by simmering the dates, water and lemon juice in a saucepan for about five minutes until thickened and evenly smooth, stirring constantly.

Allow to cool.

Heat oven to 350 degrees.

Sift together the flour, baking soda and salt and cut in the butter until the mixture resembles fine crumbs.
Mix in the sugar and oatmeal.
Layer half of the crumb mixture in the bottom of a 9 inch  square, greased baking pan and press down to make a firm layer.
Spread the cooled date mixture evenly over this and top with remaining crumble mixture.
Bake for 35 - 45 minutes until the top just begins to brown. Cool completely, cut into squares.

Mom use to make these for an Italian wedding tray, they are delicious, sweet and I convinced myself with oatmeal and dates they were actually healthy for me... problem is you can't eat the whole pan yourself  (smile) ....
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Shrimp, Arugula, Tomato Calzone

Sunday, May 15, 2011

Fontina cheese, fresh grated parmesan, fresh spinach, tomatoes and shrimp a fantastic combination all tucked inside this homemade dough!
A great blend of flavors, one we make often. If you loves greens use whatever kind you like. We have used escarole, spinach and swiss chard. All worked very good with the fillings. Growing up when we would add many different different ingredients to the filling, it would be called a dirty roll instead of Calzone. There are many different combinations that would also make this a dirty roll my Aunt would call that to a sausage roll that had many other ingredients added to it. I always found that funny to hear, it would be referred to many times when you would go off the normal recipe with different ingredients. So here is the Shrimp version of our dirty roll~

3 tablespoons olive oil
1 clove garlic, minced
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
3  Roma tomatoes, chopped or grape tomatoes  ( about 1 1/2 cups)
1/4 cup white wine or
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
2 packed cups arugula, chopped spinach or other greens you may like
1/4 teaspoon garlic powder, oregano, basil, parsley and cayenne pepper
tablespoons olive oil
1 cup shredded fontina cheese or mozzarella

1 pound of homemade pizza dough or store bought
Parmesan cheese
Egg wash
1 beat egg with
1 teaspoon water

Preheat the oven to 425 degrees F.
Filling: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the and garlic and cook, stirring frequently, until soft, about 1 minutes. Season the shrimp with herbs and spices, to taste, and add them to the skillet. Cook  aonther minute. Remove the shrimp . Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes or more until most of the liquid has evaporated. Remove the pan from the heat. Add the tarragon, arugula, and shrimp.
Cool, place mixture down the center of the rolled out dough, (12x14) sprinkle shredded fontina cheese sprinkle on top with 2 tablespoons grated parmensan cheese evenly over the shrimp mixture.
Fold over crimp edges with fork tines and seal with egg wash. Bake till golden brown.

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Fruit Galette

Wednesday, May 11, 2011

   
Peach
Strawberry

I just love fruit galettes they are so easy, quick and perfect for company... fresh is best with fruits!

 

  • Dough
  • 4 cups all-purpose flour
  • 1 tsp. salt
  • 24 Tbs. (3 sticks) plus 3 Tbs. unsalted butter, cut into cubes
  • 3/4 cup ice water
  •  Fruit Filling
  • 4 cups fresh peaches, strawberries, raspberries, apples  blackberries, blueberries or a mixture
  • 2 Tbs. fresh lemon juice
  • 1/4 cup sugar or use  jam that matches the  fruit like blackberry, apple butter, strawberry, blueberry
  • 3 Tbs. flour

Directions:

Mix the dough 
In a food processor, combine the flour and salt and pulse briefly to mix. Scatter the butter over the top and pulse just until the mixture forms coarse crumbs about the size of peas. Drizzle the ice water over the flour mixture and pulse just until the dough starts to come together.

Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use (see note above).

Roll out the dough
Preheat an oven to 425°F. Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface and roll out into a 13-inch round. Fold the round in half, transfer to the prepared sheet and unfold the round.

Fill and bake the galette
In a bowl, lightly stir together the fruit, lemon juice, sugar and flour. Spoon the filling onto the dough, leaving a 2-inch border uncovered around the edge. Fold the edge up and over the filling, forming loose pleats. Bake until the filling is bubbling and the pastry is golden brown, about 25 minutes.

Transfer the galette to a wire rack and let cool slightly. Cut into wedges and serve. Makes one 9-inch galette.
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Stuffed Strawberry French Toast

Sunday, May 8, 2011




A Special Breakfast for All Mom 's....

My  Mom always loved her french toast so this is in your memory Mom, wishing you could be here and missing you everyday.......


Strawberry Stuffed French Toast
4 thick slices of bakery style bread ( Ibuy a whole non sliced loaf and cut this so it's not cut all the way through)
Strawberry Jam
Marscapone Cream Cheese or Regular Cream Cheese - softened


6 eggs
4 Tablespoons of  heavy cream or milk
1 Tablespoon Amaretto plus 1/2 teaspoon of almond extract mom's favorite!  (you can use all vanilla if you prefer)
 1/2 stick butter
On two slices of bread spread a thick layer of cream cheese On the other two slices of bread spread a thick layer of jam. Make a cream cheese and jelly sandwich.  Beat 6 eggs, milk and add flavoring.  Dip each sandwich into egg batter.
Place a heavy duty large fry pan on medium heat with 1/2 stick melted butter and cook until brown nicely on one side, flip and brown other side. Make sure each side is browned evenly. Transfer to plate  you can cut into triangles and heavily sprinkle with powdered sugar or just add maple syrup and
top with freshly sliced strawberries.






Happy Mother's Day to all the mom's in the world and thanks for being part of this special day with me....... Claudia
In memory of the late Margaret Ann Fanelli Colenzo RIP ...
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Buffalo Baked Potatoes Recipe

Saturday, May 7, 2011



  


Since we are all big potato fans here, I decided to try this on our baked potatoes! These were delicious!

Here's the recipe:
4 baking potatoes
Aluminium foil
Hot sauce of choice  I am sure you have a favorite?  We love them all! 
3 tablespoons of melted butter
garlic powder
salt and pepper to taste
1 bottle of ranch or blue cheese dressing, or sour cream
Optional:  shredded cheddar cheese and bacon bits, jalepeno's, olives.

First slice potatoes in a fan shaped slices without cutting through the potatoes. Place a small piece of foil big enough to wrap around each potato on a cutting board. Place potato on foil.  Brush the tops of each potato with melted butter.  Sprinkle with a little garlic powder. Pour  a generous amount of buffalo sauce over the potato, add a few tablespoons of dressing of choice. Sprinkle with salt and pepper. Wrap tightly and bake in the oven for around 1 hour on 400 degree hot oven.
Note: (if your in a hurry you can microwave the potatoes for around 5 minutes uncut first) they will be cooked in around 1/2 hour less time.

 Options: You can add more dressing after they are cooked to  your taste. If using cheese and bacon, add  5 minutes before the potato is cooked, open foil add the cheese, rewrap for those last few minutes to melt the cheese.

+claudia lamascolo Author
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Cinco De Mayo and Chimichangas

Thursday, May 5, 2011
What is Cinco De Mayo, it means May 5th in Spanish. It is much more commercialized in the United States and celebrated every year.

Cinco de Mayo is really seen as a day to celebrate the Mexican culture, with a Mexican background, who live in the United States.

There is a large commercial element to the day here in the U.S., especially with businesses promoting Mexican services and particularly food, Margaritas drinks and music.

One of the largest Cinco de Mayo celebrations is in cities such as Los Angeles, San Jose, San Francisco, San Antonio, Sacramento, Phoenix, Albuquerque, Denver and El Paso in the USA's south-western regions.

In many of these cities, a large portion has migrated there and are of Mexican descent.

Several people hang up banners and school districts organize lessons and special events to educate their pupils about the culture of Americans of Mexican descent. In some areas, particularly in Pubelo de Los Angeles, celebrations of regional Mexican music and dancing are held.

Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. It is not the anniversary of the defeat and expulsion of the French forces by the Mexicans, which occurred in 1867.

It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16.

It is believed that the origins of Cinco de Mayo celebrations lie in the responses of Mexicans living in California in the 1860s to French rule in Mexico at that time.


Here is a favorite recipe we enjoy every year.


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Mexican Fried Churro's in Cinnamon Sugar with Hot Fudge Kahlua Sauce

Tuesday, May 3, 2011



My husband called me at the last minute and said, we have a Mexican covered dish party tomorrow and I need something for work, do you have time to make something? Well, of course I just jumped at the chance, then went overboard. I made bean dip, mexican lasagna and then these Churro's for dessert. I really needed an excuse to use my new cookie/frosting tools I got online. I just love this tool. It makes all kinds of wonderful shaped cookies, and pipes out the perfect lines for all these fancy dessert style cookies. It runs by batteries. So out it came and I had to make these too.


I was amazed how simple these were to do now with this. I just pressed the button to the desired length and cut it off with a cooking scissors. Almost everyone came out perfect and the same length. I had so much fun.


The batter putting it together was like making cream puffs, if you have ever tried those. Because after you boil the first few ingredients together, you have to beat in the flour till it forms a dough, got to put some real muscle into it! Then you beat the eggs and the vanilla in. Fill your pastry bag or tool, or use a ziplock bag and snip off the end...and start to form.



1 cup water
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/3 cup butter
1 cup all purpose flour
2 eggs
1/2 teaspoon vanilla extract

Topping:
1/4 cup sugar
3/4 teaspoon ground cinnamon

Mix together sugar and cinnamon and set aside
Heat in a a large fry pan or electric frying pan with 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a large size sauce pan add the water, brown sugar, salt, and butter and heat to a rolling boil. Remove from the heat and add the flour. Stirring in the flour till well blended will require very heavy mixing.

In a separate bowl, whisk the eggs and vanilla together and then add this mixture to the flour dough mixture. Stir until completely blended and all the egg is completely mixed in.

Fill your decorating tool with the dough and attach the largest star tip. If you haven't got this tool, then place into a ziplock baggie, snip the end and squeeze out dough through the ziplock bag hole, this works fine just not as professinal looking.
Tool Tip and Frying Tip: a cookie maker using the frosting or cookie large star tip make these very professional looking, also besure the oil is hot or the churro will be soggy!
Place a small amount of dough in the oil to test it. The dough should bubble up right away or that means the oil is not hot. I use a thermometer to be sure.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. Cutting off the dough with floured scissors.
You should be able to cook 5 or 6 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two till nicely golden brown in color. Please the cooked churros on a paper towel lined plate with the slotted spoon to absorb grease. While still warm, roll each churro into sugar and cinnamon until coated.  Great dipped in sauce below! Taste good even reheated in the microwave for 10 seconds!


Hot Fudge Kahlua Sauce

1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/3 cup water
1/2 teaspoon pure vanilla

1 tablespoon of Kahlua ( I like to add a little more your by choice, omit vanilla add another 1 1/2 tablespoons)
Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla add Kahlua. Serve

42

Cheesy Garlic Smashed Potatoes and Carrots

Monday, May 2, 2011


One of our favorite side dishes, cheesey, rich and goes great with any meat!


4 boiling potatoes cubed
1 cup carrots
1/2 light sour cream
1/2 teaspoon garlic powder
1 clove of roasted garlic
1 tablespoon olive oil or butter
1 tablespoon parsley
1/2 cup shredded sharp cheddar
extra sharp cheddar for on top
1 tablespoon parmesan cheese

Boil potatoes and carrots together. Drain, place in a large bowl and smash together with a potato masher or hand held blender. Leave chunky. Stir in  sour cream, olive oil or butter, cheeses, herbs and garlic. Place into a baking dish, top with more cheese. Bake at 350 until cheese is melted

In the picture above is Roasted Broccoli and Tart Shell baking. For Roasted Garlic recipe click here
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Mexican Taco Casserole

Sunday, May 1, 2011


1 bag Tortilla Chips
1 tablespoon olive oil with 1/4 teaspoon of cayenne pepper
1/4 cup chopped black olives
1/4 cup chopped green chopped peppers
2 cloves Garlic, minced
1 pound Ground Turkey
2  tablespoons Taco Seasoning
1 can Black Beans, drained
1 can fat free refried beans
1 cup fresh pulsed plum tomatoes mixed with 1 tablespoon cilantro, 1 tablespoon lime juice, 1/2 teaspoon chili powder or you can use salsa in a jar
1/2 cup fat free sour cream
1 cup shredded fat free or reduced fat Cheese

Optional: Other toppings such as jalepenios.

Heat oven to 350.


Heat oil in a large skillet. Add the peppers and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a wooden spoon. Add beans and salsa. Mix well and continue to cook until tomatoes thicken.

Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced olives. Bake for 20 minutes or
Scoop up with additional chips if desired.
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