Fresh Pizza Margherita Basil and Tomato

Wednesday, July 31, 2013
Fresh pizza dough, fresh herbs and slices of tomato make this basil and tomato pizza simply the best Italian homemade pizza!

Fresh Pizza Margherita Basil and Tomato

Fresh Pizza Margherita Basil and Tomato


Homemade Grandma's Pasta Updated Photo Recipe

Sunday, July 28, 2013
Grandma would dry the pasta on the back of a chair on dish towels. She would cut it by hand, no pasta machines back then in the 1800's. I have my Aunt's machine who was Grandma's daughter, Aunt Mary Colenzo DiOrio. She told me this was the best machine to make spaghetti or fettuccine. We made the grandma's recipe today. My son said, never make that boxed stuff again, he said it was just a totally different texture, flavor and loved it! He forgot when he was little we always had what we called homemades for special occasions only! Now it seems we need to make these no matter what my son now said it's the only way to eat pasta and has to be fresh! Healthy, tasty homemade pasta. Really the best choice, it didn't take that long to make at all and the best part was we all did it together and it was a family fun treat! Even if you don't have a machine, make this fresh pasta, cut it by hand. You will enjoy it immensely!


Blueberry Zucchini Coconut Bread

This is one of my go to recipes when I make stuffed zucchini  for dinner and save the middles. Check out my link at the end of my recipe for the stuffed zucchini recipe . This baked Blueberry Zucchini Bread is moist and perfect with that first cup of coffee in the morning!

Blueberry Zucchini Coconut Bread


Peanut Butter Cup Ice Cream Video Recipe

Saturday, July 27, 2013
Here is a great recipe for Peanut Butter Cup Ice Cream. Easy, quick with pure ingredients. I guess that's the best part of making it yourself knowing exactly what's in it! So besides this being fun, you can adapt this to anything you really love to add or make any kind of ice cream you like. I love the creamy smooth confection and with the addition of one of our favorite candy, the peanut butter cup, it's the perfect treat for any occasion or peanut butter lovers craving at al! I don't know what took me so long to make homemade ice cream. My infinitive creations awaits me. I am now additive to homemade ice cream, you will be too after you try this one!

Here's the recipe for Peanut Butter Cup Ice Cream:

1 cup smooth peanut butter
2/3 cup sugar
Beat these together with an electric hand mixer until well blended.
Then add and beat in 1 cup whole milk.
Stir in 2 cups heavy cream by hand with a spoon or spatula.
Add 1 teaspoon pure vanilla extract.

Place mixture in your ice cream maker tub according to the instructions in your units manual.  Mine takes approximately 25 minutes. Five minutes before it's done, fold into this mixture around 1 cup chopped peanut butter cuts.  Pour into a freezer container and store for around 3 weeks if it lasts that long.

+claudia lamascolo Author

Italian Escarole Antipasto Recipe

Friday, July 26, 2013
A fresh Italian salad with Escarole who could resist a healthy salad in summer heat, it's the perfect alternative to regular lettuce, well at least for me. Sometimes just a light meal can be perfect in the warmer months or hotter climates. I make this Italian salad often. You can add anything you like additional. I sometimes put chickpeas and some sauteed mushrooms with white wine and garlic. You really can make a whole meal out of this light salad. See some of the other suggestions below to add. Tailor it your your liking, I like to call this my escarole antipasto Claudia style!


Grilled Spatchcocked Chicken Recipe

Tuesday, July 23, 2013
Spatchcocking  ( this means to butterfly the whole chicken)
 will enable you to grill the whole chicken evenly.........  The chicken turns out moist and delicious. The rub really enhances the flavors when grilling. I highly recommend this method.

Prepare chicken to marinade 8 hours or overnight.

Here's the rub I used:

1/2 lemon zest or at least 2 tablespoons
4 cloves minced garlic
1/4 cup olive oil
1/3 cup mixed herbs sage, thyme, rosemary, oregano, basil, parsley (fresh when possible)
salt, pepper to taste
dash cayenne pepper
1 sliced lemon
Aluminum foil

Mix all ingredient into a puree and rub under the skin and throughout the chicken internally. Refrigerate at least 6 to 8 hours.

Heat grill to medium high heat. Using indirect heat. Place the chicken breast side down placing foil over the top and vent it. Grill until charred on one side (placing lemon slices on top or in the flap of the skin) around 15 to 20 minutes on one side. Flip and cook 30 minutes more adding more lemon slices. Flip again and using a meat thermometer checking until the internal heat is 165 degrees in the thickest part.

To spatchcock the chicken cut along each side of the backbone with shears. Remove the backbone (you can use that to make chicken stock another time and freeze it) Turn the breast side up and flatten it with the palm of your hand

+claudia lamascolo  Author


Fresh Peach Berry Cobbler with a Butter Pecan Cake Mix Recipe

Sunday, July 21, 2013
Sometimes great desserts take hours of your time or seem complicated, not this one. This is a summer time fast, easy and as some call this semi homemade dessert that everyone will want the recipe for and it's great. Fresh peaches and the combination of fresh blueberries or whatever kind of berry you like,  make this a special dessert that you will  be asked to make again and again. The addition of cinnamon brings that homemade flavor out and compliments the fruits.  The topping is bursting with a pecan butter crunchy crust that will wow everyone you make this for.  It's our secret, just don't tell them it's a cake mix topping.
They will never know!

1 package 15.25 oz box butter pecan cake mix or yellow cake mix (betty crocker is the only brand I can find in that flavor)
1 cup butter melted or margarine (I used all butter)
4 extra large peaches sliced or 6 small with skins removed (you can also used 1 large can of peaches instead of making your own  from scratch, (which I highly recommend fresh) then  just add the cinnamon to the canned with 1 tablespoon of cornstarch when you heat it)
1 cup fresh blueberries or any fresh or frozen berries of your choice (I used fresh blueberries)
1/2 cup sugar
1/4 teaspoon cinnamon
2 tablespoons cornstarch
Optional 1/2 cup additional pecans chopped

In a small sauce pan, add the peaches, cornstarch, cinnamon and sugar. Bring to a boil for 1 minute. I do not add the berries to this while cooking just add after the mixture is done fold in the berries.

Pour peaches and berries into an oil sprayed greased pan 13x9 inch.

Sprinkle cake mix on top and pecans if using. We use to call this a dump cake in the 1970's.

Add the melted butter drizzling evenly over the cake mix top.

 Bake 1 hour or  until browned and crisp on top. Serve with whipped cream or vanilla ice cream.

+claudia lamascolo  Author

Bruschetta Basil Insalata Caprese Style Recipe Video

Saturday, July 20, 2013
Italian Antipasto on garlic bread, all fresh herbs, spices and you will be loving the taste here. Using all fresh ingredients is key to making this appetizer outstanding. Actually orgin is from the 15th century in Italy. Grilled bread with garlic rubbed on the top drizzled with olive oil. There are numerous variations that you can top this with as suggested on the video. Mix and create new bruschetta by adding your favorite chopped vegetables, a variety of meats such as salami, pepperoni, capicola, prosciutto, sausage steak, chicken, seasfoods like shrimp, crab or lobster chunks, assorted kinds of cheeses and fresh herbs such as oregano, basil parsley, rosemary and dill. Always use the freshest ingredients. This style is what Italians call Insalata Caprese". The balsamic vinegar I used is 18 years aged and also used was a good grade olive oil. Both compliments this Bruschetta.
Enjoy and thanks for watching.


Stuffed Pizza Dough Video

Friday, July 19, 2013
One of our favorite meals has always been having a stuffed bread dough dipped in sauce. There are so many combinations and ways you can make these.

Stuffed Pizza Dough Video


Sour Cream Blueberry Bread

Sunday, July 14, 2013
Sour Cream Blueberry Bread is a delight for breakfast, tea or just the ending of a meal with a little piece of a perfect dessert.

Sour Cream Blueberry Bread


Best Zucchini Parmesan Marinara

Saturday, July 13, 2013
Zucchini will be in abundance in the summer at a great price. There are so many uses for these wonderful Italian green squash, from sweet to savory. 


Linguine Tomatoes Shrimp in Butter Wine Sauce Recipe

Friday, July 12, 2013
I have always loved breadcrumb stuffed tomatoes! This combination is addicting. Shrimp, white fish swimming in a pool of white wine and butter over linguine pasta topped with stuffed plum tomatoes. This is one of my favorite dishes and oh so easy to throw together! If you love cod, haddock, halibut, Chilean sea bass or any other mild tasting white fish, give this a try with one of those fish, this really will compliment the flavor of the fish and the pasta. The stuffed tomatoes are a bonus!

I have always loved breadcrumb stuffed tomatoes! This combination is addicting. Shrimp, white fish swimming in a pool of white wine and butter over linguine pasta topped with stuffed plum tomatoes. This is one of my favorite dishes and oh so easy to throw together! If you love cod,  haddock, halibut, Chilean sea bass or any other mild tasting white fish, give this a try with one of those fish, this really will compliment the flavor of the fish and the pasta. The stuffed tomatoes are a bonus!

Here's what you will need in ingredients:

4 to 6 pieces of white fish of choice use whatever you like this one was sea bass
1/2 cup of white wine (prefer Pinot Grigio)
3 tablespoons butter melted plus 2 tablespoons for later
6 plum tomatoes sliced lengthwise
1/4 cup and more for later of olive oil
Italian flavored bread crumbs
3 cloves crushed garlic
garlic powder
15 to 20 medium or large shrimps
Linguine pasta or another kind you like 
chopped fresh basil around 6 leaves
grating cheese
salt, pepper to taste
Optional cayenne pepper
  In a large baking deep pan place fish on the bottom, top with sliced tomatoes, sprinkle with bread crumbs grating cheese.

In a small bowl add the olive oil, 3 tablespoons butter, garlic, wine, salt, pepper to taste. Pour into the bottom part of the pan not touching the tomatoes. Add the shrimp into the juices, sprinkle the shrimps with garlic powder. Drizzle olive oil lightly all over the bread crumbs and all over the tops of fish.

 Bake at 400 degrees for 35 minutes. Cook pasta, drain. Toss the cooked pasta in some olive oil, grated cheese and 2 tablespoons butter and set aside until fish is ready.  Place fish and tomato on bed of linguine pasta, drizzle with wine butter sauce over the entire dish from the fish pan.

+claudia lamascolo  Author

Baked Stuffed Eggplant Boats Recipe

Sunday, July 7, 2013
I always thought these were so cool to serve as a side dish when I was growing up! I can't believe it wasn't served as a whole meal. Once you add rice, meat, sauce you have a whole boat load of a tasty meal! (Smile) These eggplant boats are very versatile. You can add more ingredients or less. Grilled or Baked a special treat awaits all you eggplant lovers out there!

Melted cheese blends are the best. Provolone, Mozzarella, Fontina to name a few that melt perfectly.
Try a five cheese blend it really complments the fillings!

I save the insides for omelets or saute the eggplant chunks with peppers for a great sandwich! There is no reason why you can't use the inside mixed with sauce and cheeses to fill the boats back up. I just prefer a rice filling.

Eggplant Boats and Optional fillings below:

1 cup cooked rice or the insides cubed eggplant
1 can 8 oz tomato sauce
1/2 teaspoons each oregano, basil, parsley fresh or dried
1/2 teaspoon garlic powder or 2 cloves minced fresh garlic
pinch cayenne pepper
2 chopped fresh plum tomatoes
Garnish with shredded blend of mozzarella and provolone cheese
1/4 cup grated cheese
extra virgin olive oil
1 or 2 tablespoons chopped green pepper or use jar roasted peppers

Optional items to add: add 1/2 cup cooked meat of choice, cut up sirloin, cooked hamburger meat, chopped cooked chicken, chopped cooked lamb, cut up ham,  loose sausage cooked or pepperoni.
Optional: add mushroom slices, black olives, white beans, ricotta cheese, mixed with grated cheese and mozzarella.

On a cutting board, cut the eggplant lengthwise in half. With a sharp knife carve out each middle leaving the bottom and sides around 1/2 inch thick all around.
In a medium size bowl mix everything together including the meat if using but not the mozzarella cheese. Fill the boats with the rice mixture. Top with shredded mozzarella and provolone cheese. Drizzle with olive oil. Bake in a preheated 350 degree hot oven on a parchment lined cookie sheet and drizzle egg plants tops with olive oil.  If putting on the grilling place on a large greased piece of foil and pull the sides of the foil up around the boats. Grill on low until fork tender around 35 minutes. In the oven or grill place the chopped insides of the eggplant on the baking sheet tossed with olive oil, salt, pepper and garlic powder evenly. Use can use this roasted eggplant later in another dish tossed with your favorite sauce and pasta.

Would you like the recipe using the cut up leftover eggplant and pasta?  Eggplant Chicken Perciatelli CLICK HERE

+claudia lamascolo  Author

Best Ever Ricotta Blueberry Pancake Recipe

Saturday, July 6, 2013

Although it takes some extra work, it's worth the effort. These Ricotta pancakes are light and very delicious. Only use pure ingredients for the best results. Make a fresh blueberry sauce by using the recipe at the end, or use pure maple syrup. If you don't have the time to make these from scratch, save the recipe for that special occasion you won't be sorry. These are by far the #best pancakes ever! Oh and if you prefer another fruit like apples, raspberries, peaches, sliced cherries or bananas, go for it, they all worked great!


Leftover Rice and Mushroom Ball Recipe

Friday, July 5, 2013
You can actually throw in whatever you like in leftover rice. The best thing about these are you can taylor them to your taste. See the suggestions below for a great combination of flavors with the basic recipe. These are a great side dish and perfect for lunches especially if you add more additions to the rice that you like! Actually they bake more like a pattie because they are flat on the bottom. Delicious just the same!

1 or 2 cups leftover rice
1 egg
1 tablespoon soy sauce
3 tablespoon grating cheese
1/2 teaspoon garlic powder
1 cup shredded mozzarella cheese
salt pepper to taste
Optional dash of cayenne powder

Place the cold rice in a bowl. Add the egg and mix together evenly. Mix in the soy sauce, garlic powder, grating cheese and mozzarella. Use a ice cream scooper and scopp onto a greased or lined cookie sheet. Bake at 350 degree hot oven for 25 minutes or until browned and set.

Suggestions to add into the rice:

Chopped peppers
Chopped olives
Chopped tomatoes
Chopped ham
Chopped eggplant
Chopped zucchini
Sliced mushrooms
Sliced pepperoni
Chopped carrots, celery
Sliced roasted almonds
Leftover corn

+claudia lamascolo  author

Patriotic Easy Festive Cookies For Your Holiday Tables Recipe

Thursday, July 4, 2013
An American celebrated Holiday every year with fireworks, cookouts and family fun. A table looks so festive in red, white and blue what better way to give tribute to our USA celebration than to add some colorful dessert and these quick homemade star loft or butter sugar cookies to brighten up your tables. Here are two recipes you can use. The loft cookies are not so sweet and stay soft. The sugar cookies are more buttery tasting and crisper. Either one your guests and family will love.

Have a safe Holiday


Patriotic Red White And Blue Cupcake

Wednesday, July 3, 2013
Here is a fun and easy cupcake when entertaining guests or bringing something to a Patriotic party that's festive!

red white and blue cupcakes decorated for 4th of july or memorial day


Patriotic Trifle with Blueberries Strawberries and Cream Dessert

Tuesday, July 2, 2013
This is a festive 4th of July trifle with vanilla pudding, strawberries, blueberries, pound cake and cream in a clear bowl