Broccoli Spinach and Cheddar Appetizer Recipe

Monday, December 31, 2012
Broccoli, Spinach and Cheddar Cheese Appetizers, these won't last long! This is the perfect after school or work snack to keep on hand. They freeze well too!

I often make appetizers using refrigerator dough since it's so fast and they never fail me! The kids love them too and it's a great way to get them to eat vegetables!


Refrigerator Dough Appetizer with Brie and Raspberry Jam

Sunday, December 30, 2012
Rolled Brie cheese, berry jam and pecans what a great appetizer to bring in the New Year!
Click link below to get the Brie and Triple Berry Nut Recipe to
use as a filling!

                                    Click here for Recipe baking Brie with berry jam and nuts

I always use parchment paper for easy clean up and even baking

Refrigerator dough either buttermilk or use crescent roll dough I made three packages of 10 so this made 30
1 Brie Recipe see link above under Brie photo or click here
(Use Triple Berry Ice cream topping or use Triple berry jam or other you prefer)
Dried mint or parsley flakes
parchment paper
Egg white beaten with 2 tablespoons water
On a slightly floured board, roll out the refrigerator roll to make a thinner circle or squares if using crescent roll dough. Place around 1 tablespoon of the brie, nut and jam combination and roll up seam side down and place on parchment paper. Brush with egg white wash. Sprinkle with dried parsley or dried mint.  Bake at 400 degrees until browned around 15 minutes.
In a hurry try using Mascarpone cheese or cream cheese with seedless Raspberry jam mixed together.

+claudia lamascolo  Author

Garlic Bleu Cheese and Crab Stuffed Mushrooms

Saturday, December 29, 2012
Mushrooms stuffed with crab meat, bread crumbs and Bleu Cheese swimming in a pool of butter and white wine.  A perfect orderve for that special occassion, wedding appetizer or party you want to wow your guests with.

18 large mushrooms cleaned and stem removed

1 cup Italian flavored bread crumbs
1/4 crumbled bleu cheese aged
1/2 cup shredded crab meat or chopped shrimps and minced scallops
2 tablespoons minced garlic in olive oil
1 tablespoon melted butter
1 tablespoon extra virgin olive oil
1/2 teaspoon parsley fresh of dried
3 tablespoon grating cheese
1 cup shredded mozzarella cheese optional

2 tablespoon olive oil
1/4 cup melted butter
1/2 cup Chablis white wine

In a medium size bowl add the bread crumbs, cheeses, garlic, butter, olive oil and herbs. Mix to blend. Stir in seafood.
Stuff cleaned mushrooms place in a large baking dish, set aside.

In a small pan melt the 1/4 cup butter with wine and olive oil.  Pour around the bottom of the dish. Adding the extra stems of the mushrooms.
Top with shredded mozzarella cheese.
Bake on a hot preheated oven of 375 degrees for around 35 minutes or until the mozzarella browned on top.

+claudia lamascolo  Author

Chilean Sea Bass Skewers with Lemon Recipe

Friday, December 28, 2012


Chilean Sea Bass is a delicate delicious fish that is so versatile. If you have never tried this it is truly one of the best tasting fish and everyone raves about this one. 

Amazing taste to this sea bass and one of my favorites. I just love the pure white delicate flavor, then with a hint of lemon, this is just a perfect mild fish everyone will love. After cutting this into chunks I thought it would present better on he skewers, they were gone faster than I can thread them on the skewers. If you've never had Chilean Sea Bass your in for a fried Italian treat!

Chilean Sea Bass Skewer with Lemon:

1 pound Chilean sea bass fillet, skinless, bones removed and cut into chunks
Coarse salt and fresh ground pepper
2 tablespoon flour
1/2 cup Italian flavored bread crumbs or panko ( I add minced garlic,  around 1 clove, 2 teaspoons fresh chopped parsley and little Romano grating cheese, around 1 tablespoon.)
1/4 teaspoon cayenne pepper, oregano, garlic powder
Olive oil and butter
fresh sliced lemon

In a large plastic bag add flour, bread crumbs, garlic and seasonings. Shake cubes of fish in the bag to coat evenly.
In a large fry pan, heat 3 tablespoons olive oil and some butter around 1 tablespoon. Fry sea bass in hot oil till golden brown, while hot drizzle with fresh lemon juice. Thread on skewers to serve, its just for presentation.

 Dip or drizzle the skewers using this sauce. The juice of two fresh squeezed lemons mixed with 1/4 cup  olive oil, 1/2 teaspoon oregano, dash of basil, 1 teaspoon parsley,  salt ,pepper to taste and 1/2 teaspoon garlic powder. Mix all together and drizzle over the kabobs or dip them into the sauce.

Facts about Sea Bass:
This is a  white tender fish that is surely popular on seafood restaurant menu's.  This is a healthy alternative and always a great choice to try. Here is a light butter sauce with an Italian flair.

 Grilled or baked a true delight. We always have 7 fishes on Christmas Eve this is the one we added this year since it's absolutely and elegant choice to serve! WE loved this one!  

+claudia lamascolo  Author

Loaded Vegetable Chicken Barley and Bean Soup Recipe

Thursday, December 27, 2012

Vegetable Chicken Barley & Bean Soup

2 boneless chicken breast cubed
3 cloves garlic, chopped
3 small carrots, diced
2 ribs celery, diced
2 teaspoons fresh rosemary, chopped
2 bay leaves
juice from 1/2 lemon
1/2 glass white wine
8 cups chicken stock homemade or canned
1 cup quick cooking pearled barley
1 zucchini, cut in slices
1 cup canned or fresh corn
1 cup fresh or frozen spinach
1 28 ounce can of stewed tomatoes
1 cup cubed potatoes
2 cups fresh green beans
1 can of great northern bean or homemade beans
pinch of cayenne pepper
1/2 teaspoon each oregano, parsley, garlic powder
1/4 cup pecorino romano cheese
salt and pepper to taste

Heat olive oil in a large saucepan, add chicken and garlic. Saute for about 5 minutes. Add carrots, potatoes,  celery, rosemary, bay leaves, lemon juice and white wine and cook, stirring often, for 2 minutes. Add chicken stock and let it cook for 30 minutes. Add all other ingredients, barley, zucchini,  spinach, corn, tomatoes and let it cook for another 25 min. Then add green beans, great northern beans  and let it simmer until barley opens.  Remove the bay leaves and add salt and pepper,  herbs and  serve with grated cheese.
+claudia lamascolo  Author

Italian Shrimp Scampi With Bucatini Recipe

Wednesday, December 26, 2012

Shrimp Scampi Bucatini, this is a thicker pasta that looks like FAT spaghetti. With all the shrimp we had left from Christmas Eve this is what I did with it.. A delicious way to use it up!

1 pound Bucatini pasta boiled al dente in salt water
2 pound deveined, clean fresh shrimp
1 lemon squeezed
1/4 cup olive oil
1/2 stick (4 tablespoons) melted butter
3 tablespoon minced garlic
fresh chopped parsley
salt, pepper to taste
1/2 cup Chablis white wine
In a large fry pan, add olive oil and saute garlic for one minute. Add shrimp, butter, lemon, salt, pepper. Simmer 3 minutes or until shrimp turns pink in color. Add the parsley, wine, simmer another 3 minutes.  Pour over cooked pasta. Serve immediately.

+claudia lamascolo  Author

Christmas Italian Dipped Strawberries

Tuesday, December 25, 2012
From our house to your house, have a very Merry Christmas
and as always my deepest appreciation to all of you who read this. Gracie for being my best supporters @What's Cookin'Italian Cuisine. May all your days be Merry and Bright! 
Have a blessed and delicious day!
+claudia lamascolo  Author

Italian Holiday Christmas Recipes

Monday, December 24, 2012
Italian Style Cuisine... Buon Natale~
A Traditional Italian Candy 
Homemade Torrone 
                                                             Grandma's Biscotti Recipe

Mom's Shrimp Cocktail
                                                             Fried Artichoke Appetizer

Fried Calamari Appetizer

                                                                   Italian Baccala

Homemade Sausage or Pepperoni Rolls

                                                      Potato Herb Dough Recipe

Seven Fish For Christmas Eve Story
Broiled Lobster Tail in Garlic Butter

Red or White Clam Sauce

Beer Batter Fish Fry

Grandma's Homemade Noodles

Italian Style Leg of Lamb


Struffoli Honey Balls

Cannoli Upstate NY Style

24 kinds of Cookies a one stop Cookie Shop

Assorted Coffees

Nutella and Ferraro Rocher Hot Chocolate

 Here are a few more favorites you may like non Traditional! Click on each link below :

Holiday Honey Glazed Ham
Fried Turkey
Brined Smoked Turkey Breast

Some More Traditional:
Traditional Italian Recipes and 7 Fishes
The Story of Traditional 7 Fishes

Christmas Roundup Recipes
Christmas Eve Recipes
Our One Stop Cookie Shop
More Italian Holiday Recipes

Old Fashioned Fruitcake
Christmas Jello Shot Cake
Nutella Frangelico Ricotta Cake
Fried Dough

Buon Natale and Buon Appetito~
+claudia lamascolo  Author


Bacon Wrapped Angus Prime Rib Filet Mushroom Marsala Recipe

Sunday, December 23, 2012
Bacon Wrapped Angus Filet with Mushroom Marsala

 Bacon Wrapped Angus Prime Rib Filet Mushroom Marsala

2 Thin sliced bacon
2 filets
2 tablespoons olive oil
1 tablespoon butter
3 cloves minced garlic
4 tablespoons lemon juice
2 tablespoons olive oil
8 ounces sliced mushrooms
3 tablespoon flour
1/2 cup Marsala Wine
1 1/2 cup Beef broth
salt, pepper to taste and pinch of cayenne

Place the beef into a glass bowl, drizzle with 2 tablespoons olive oil, lemon juice, salt pepper and cayenne.  Marinate around 3 hours. In the mean time make the sauce.

In a medium size pan, saute the mushrooms with 2 tablespoons olive oil and butter for 4 minutes or until tender. Add the garlic for one minute. Add the flour into a bowl with a  small amount ( 2 or 3 tablespoons) of broth stirring smooth, then add the rest of the broth to that mixture blending all together making sure it's smooth. Add to the pan cook for a minute then add the wine. Stir the sauce and simmer until thickened.

In the meantime, preheat the grill. Wrap the filets in bacon.  Cook the filets to your preference. We like ours medium pink in the center.

Serve with Marsala sauce over the top of the filet. Suggestions for sides would be  Roasted Garlic Mashed Potatoes and  Chili Lime Wraped Corn on the Cob.

Author +claudia lamascolo

Raspberry Pistachio Linzer Bar Recipe

Saturday, December 22, 2012
Do you love linzer cookies and hate the rolling cutting and forming? These will make you really glad you found the recipe!

These amazing bars have all the taste of the linzer cookies all in one pan! Nope they don''t look as pretty but everyone is going to want the recipe. I can''t tell you how many times someone asks for this one after they taste these! They smell great cooking too. What can be easier?


Tis The Season Cookie Recipes

Thursday, December 20, 2012

Very crunchy lemony flavored biscotti one of our first cookies we bake every year a long time favorite.......  Click here for the recipe for this one. Sometimes I try new cookies for the holiday season and always come back to the tried and true favorites. This is one of them!

We love Nutella here in our home, my son adores it by the spoonfuls. I have used this for filling many pastries such as thumbprint cookies, filling for cupcakes but I just found our newest favorite cookie for anytime, but especially one for the holiday and gift giving... this one was a huge hit. We have enough jam filled recipes, peanut butter, we never have enough Nutella favorites! Hope this will be your newest favorite too!  Click here for this one.

We have made these fried cookies for years, mom, grandmom, Aunts, friends. Regions in Italy make many foods differently. These adopted many names over the years such as ribbons, wands, bow ties, I just knew them as the fried cookies with powdered sugar in them as a child. I couldn't eat enough of these growing up.

Italian Ribbon Cookies

Absolutely my favorite cookie of all time, easier than I thought to make myself and a perfect addition to the Christmas cookie tray!
Italian Rainbow Cookies

                                                        Chocolate Pecan Bourbon Balls

Similar in style to a linzer cookie, however a very different ingredients. We usually use these on a wedding tray using a heart shaped cut out. I used the star cutout .
                                              Italian  Raspberry Shortbread Cookies

If you are a peanut butter lover ~ this is a chocolate cookie filled with peanut butter then you are going to love this one~ I thought maybe they would be difficult, but the filling rolls into a ball easily to mold around the cookie batter.
                                                   Chocolate Peanut Butter Surprise

I have never had good luck with crinkle cookies, they never come out right. These are full proof. Anyone that has tried the recipe swears by how easy and perfect they come. Well I have to agree with everyone. They are simple and goof proof
don't you just love those kinds of recipes. Can't wait to try them in chocolate now!
                                                               Cake Mix Crinkle Cookies

                                                                      Thin Mint

                                                          Nutella Melting Moments

I have to tell you something about Italian recipes that has always had me thinking. Mom never
measured anything and always came out the same... perfect!  Here is her recipe best I can get close too!                             Mom's Oatmeal Raisin Cookies

Not what you were looking for see if you like any of these?
Happy Baking From Claudia @What's Cookin'Italian Style Cuisine
+claudia lamascolo  Author

Pecan Pie Bar Recipe

Wednesday, December 19, 2012

2 cups flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cold
(You can also use refrigerated pie crust dough in a pinch)

Topping for unbaked crust:

2 tablespoons sugar
1/2 teaspoon cinnamon
mix both together set aside

3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1- 2/3 cups coarsely chopped pecans

Heat oven to 350 degrees. Line a brownie pan with parchment paper. I also oil spray it since this is a sticky bar.

In a large bowl beat together flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan, and press in firmly. Sprinkle with cinnamon sugar mixture.

Bake for 15 minutes.

In a large bowl beat together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons butter, and vanilla until smooth. Stir in the chopped pecans. Pour the filling evenly over the crust as soon as it comes out of the oven. Bake for 25-30 minutes until browned and set.

Cool completely before slicing into bars.

+claudia lamascolo  Author