Spicy Grilled Pepper Steak Recipe

Saturday, August 31, 2013
I can never have enough marinade recipes but I always seem to come back to this one. The meat comes out so tender and juicy I just love the flavors! Grilling season is all year round for us in Florida. Where ever you live this is a must try.

I have adapted this recipe over and over until I got it right and it's ok if you put a little more of this or that in there! I just love how tender and flavorful this marinade

Here's what you need to make these awesome Italian style steaks melt in your mouth!

2 Rib Eye thick steaks
1/4 cup lemon juice freshly squeezed
3 tablespoon olive oil
1/2 teaspoon chili powder
1/4 cup beef broth
1 tablespoon brown sugar
2 cloves finely minced garlic
pinch of cayenne powder or red pepper flakes
1/2 teaspoon oregano optional
1/2 teaspoon freshly chopped parsley
3 peppers sliced of cleaned bell green peppers
sea salt to taste
freshly ground black pepper to taste
Optional: Sliced onions

Mix all ingredients in a bowl (except steaks) with half the peppers slices and pour  mixture in a covered container laying steaks flat to fit both steak, piercing with a fork in several areas. Marinate at least 3 hours or overnight. Flipping twice.

Grill on high to sear in juices with the rest of the slices of pepper on each steak(onions also) cook for one minute on both sides then lower heat to medium and continue cooking to your desired doneness.

+claudia lamascolo  Author

Broccoli Spinach Italian Pasta Recipe

Friday, August 30, 2013
Here is a light meatless meal is shown here, however you can add some of the optional suggestions below. A delicious side dish or main meal. I especially like this pasta in the summer time for a wonderful side dish at a picnic. It goes along way. Many times you can add leftover cooked meats like chicken, steak or sausages. You can also add many other kinds of steamed or raw vegetables to this versatile dish. I am sure you will think of plenty of additions for your family in this basic Italian pasta recipe! This is a little of this and a little of that recipe! Add as much as you like, it will be great I promise! Enjoy.

1 lb fresh Spinach sauteed in olive oil and minced garlic
 a handful or more of Tomatoes sliced in half (grape or cherry)
Broccoli 1 head steamed
1 large Peppers thinly sliced raw
1lb of pasta of choice (I used mini Penne) cooked and drained reserving 1/2 cup pasta water or more depending on how many vegetables you use. You want this to not be dry. Save some more and add as you go!
2 teaspoons in olive oil of Garlic minced
1 teaspoon garlic powder
Fresh Basil 4 to 5 leaves chopped or more
Olive oil enough to coat the pasta and vegetable at least 1/4 cup
Butter 2 tablespoon or more if you want it with more flavor of butter
Parmesan Cheese 1/4 cup or more if you like save some for garnish

salt and pepper to taste
red pepper flakes to garnish and more olive oil
chopped fresh Italian parsley

Optional Meat additions:  Cooked sausage, pepperoni, salami, cooked chicken or other cooked meat
Optional Additions: Cooked artichoke hearts, garbanzo beans, provolone cheese or mozzarella cubes, sauteed mushrooms or zucchini, roasted peppers asparagus steamed or cauliflower steamed.

Steam broccoli and drain.
Boil pasta and drain reserving 1/2 cup of  pasta water. Set aside.
Saute the spinach in olive oil a pinch of red pepper flakes, salt and pepper to taste,  with minced garlic. Cook until wilted. Add steamed broccoli, toss to coat with flavors. Add butter. Add the thin raw sliced peppers, tomatoes and toss again. Remove from heat as you don't want to cook the tomatoes or peppers just warm them.  In a large pot of drained pasta, add garlic powder, mix in the Parmesan cheese, pasta water and mix together. Salt, pepper to taste. Toss in the basil, taste for flavor. Garnish with more grating cheese, parsley, red pepper flakes and a little splash of olive oil over the top if you want more flavor.

+claudia lamascolo Author

Strawberry Homemade Ice Cream Recipe

Tuesday, August 27, 2013

Another favorite in the family but this one was my dad's. He loved strawberry ice cream. I always think of him when I ate this flavor and now I just wished he was still alive so he can taste mine homemade, I think he would be so proud. He even added more fresh berries in his huge bowl of ice cream, he loved his strawberries so much! It's funny how we associate memories with foods. Sometimes I bake his favorite pie and think of him to, which was red raspberry. So much time passed since his death in 1995 at the age of 82 and still every thing I eat that he loved or cook reminds me of the man who gave me life and I very much looked up to on so many levels. He was a great man I miss so much. He will always be in my thoughts until we meet again.

This one's for you daddy..

Strawberry Ice Cream

1 pint fresh ripe strawberries sliced and cubed
1/2 sugar
Combine sugar and berries and let set for 2 hours. Strain and reserve juice.
Puree only half the berries in a food processor set aside.

In a medium size bowl combine:
1/2 cup sugar and 1 cup whole milk or half and half
Beat with a whisk for 3 minutes.
Add 2 cups heavy cream, reserved juice, mashed berries and 1 teaspoon pure vanilla.

Place into your ice cream maker for 35 to 40 minutes or to your makers instructions.
Five minutes before it's done churning add the chopped berries. Place in an airtight covered container and freeze for 2 hours before serving.

                                    R.I.P. Carmen Colenzo
                       Born August 28th 1912- August 12th 1995

+claudia lamascolo author

Grandma's Quick Cake Recipe With Fruit Topping

Sunday, August 25, 2013
A versatile cake you can make in no time with very few ingredients. Dress it up with fresh or canned fruits and you'll have a dessert that is elegant to serve to for any occasion! I just love the taste of a heavy scratch cake. My grandmother always whipped up these cakes in no time, just the smell alone while they were cooking is amazing especially on a colder day in the fall. If you want to make something special today this is the cake to try. It's heavier in texture and always tasted better with fresh fruits.

                   Cool the cake before using any fruit topping. Refrigerate the cake after serving.
This makes a great strawberry shortcake dessert. Just add fresh strawberries sweetened with sugar and top with sweetened whipped cream. Then for a quicker idea add canned pie fillings like apple, blueberry or cherry, add to the top garnished with whipped cream.

1 - 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick which is 1/2 cup butter softened
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 cup milk
Preheat oven to 350 degrees

Cream the sugar and butter together until light and fluffy.  I beat this for at least 4 minutes using a heavy duty mixer, one of the most important steps (she did this by hand for at least 7 to 8 minutes. Add the eggs, milk, vanilla and salt. Mix 2 more minute until well blended on medium speed. Carefully and slowly beat in the flour and baking powder mixing until will blended and smooth. Around 1 minute. Pour into greased 8 or 9 inch square or round pan also floured pan. Bake at 350 degree until middle comes out clean with a toothpick around 25 to 35 minutes.

Note for topping:
2 tablespoons flour or cornstarch
2 tablespoon butter
sugar to taste
pinch of cinnamon
2 cans of fruit with juice or use 3 cups mixed fresh fruits using 1 cup pureed with 1 cup apple juice (shown are boysenberries and blueberries around 2 cups of juice)
Sauté the flour and butter on medium heat in a pan till smooth. Add 1 cup of the juice from the can or use a fruit juice of your choice, plus any sugar to taste to the flour mixture. Bring to a boil and cook until thickened around 4 to 5 minutes. Place fruit on top of the cake and pour the hot juice over the cake. Refrigerate until cooled off. Serve with whipped cream of ice cream on the side.

+claudia lamascolo  author

Chicken Avocado Bruschetta Recipe Video

Saturday, August 24, 2013
Here is a great bruschetta combination of flavors. We make a lot of different toppings for ours. Here is a summer fun topping that is made into a light meal on those warmer days. Also perfect for game day for a quick filling appetizer. An Italian appetizer gone wild! Check this out for all my avocado fan readers your going to love this fresh taste of the tropics on this little crunchy bread, it's a true winner here in our home!

The chicken is seasoned in a lime marinade which is grilled to a juicy perfection
(just click the above link for the lime chicken recipe)

2 ripe avocado chopped or more
1 freshly squeezed lime(save the juice)
3 plum tomato chopped into small bite size pieces
olive oil for drizzling
1 teaspoon minced garlic or use powder
balsamic vinegar (a good grade, aged)
Baguette bread or any stick bread sliced in two inches thick (made into Bruschetta CLICK HERE)
salt, pepper, cayenne to taste
dried oregano and parsley
fresh basil leaves
calamata olives
Optional: fresh cubes of mozzarella cheese

Chicken Breasts cooked and cut into cubes (2 or more breasts depending how many Bruschetta your making (this recipe makes 12 Bruschetta)

NOTE: you can just season the chicken with fresh parsley, basil and rosemary and pan fry in a hurry or make the lime chicken recipe above.

In a medium size bowl add chopped avocado, olives and tomatoes and cheese if using. Season with salt, pepper, cayenne, oregano and garlic. Place chicken on the Bruschetta first, top with avocado mixture. Garnish with fresh basil, sprinkle with oregano, parsley and drizzle with olive oil and good grade of balsamic vinegar. Enjoy!

+claudia lamascolo       Author

Sausage, Spinach, Peppers, Potato and Tomato Wine Skillet Recipe

Friday, August 23, 2013

I can never get tired of eating this throw together dish, all in one pan Italian style stile Italiano salsiccia e peperoni an Italian specialty for our house hold growing up. You can add what ever you like. Mom called it Giambot or Jaumbrought not sure of the spelling. Whatever it's called it sure taste great, hopefully you get the idea! We have use many kinds of greens during my childhood days anything from escarole to savoy cabbage and no matter what was in this pan it was delicious all mixed together.

We make this one often.

Italiano salsiccia e peperoni (sausage and peppers)

2 pounds Italian Hot Sausage
1 pound of baby spinach or (escarole, savoy cabbage or swiss chard any green you like will do just fine, however other than using spinach, those other greens needs to be boiled in salt water until tender first then tossed in)

2 bell peppers cleaned and sliced
4 sliced plum tomatoes
3 thin slice yellow potatoes par boiled and drained
1/2 cup white wine (Chablis preferred) or use chicken broth if you like
olive oil
3 cloves minced garlic
red pepper flakes to taste
salt and pepper taste
bread crumbs
grating cheese
parsley, oregano, basil, rosemary

Note: mom use to add tree mushrooms if you have them too those go in with the sausage and peppers

olive oil
Optional: balsamic vinegar

Italian Ciabatta crusty bread recipe click here

In a large fry pan sauté the sausage and peppers in 2 to 3 tablespoons olive oil on low for around 20 minutes turning sausage and peppers often.  Add the garlic, spinach and cook until wilted around 10 minutes (or any other green goes in at this point). Add the wine, herbs, spices, tomato halves and cooked potatoes. Cook all together until wine boils away to half, around 10 more minutes. Sprinkle the top generously with grating cheese and bread crumbs. Drizzle with olive oil over the bread crumbs. Serve with Italian crusty bread ,  a drizzle of olive oil and mix in a little balsamic vinegar on the bread with your meal.

+claudia lamascolo  Author

Chicken and Dumplings Italian Style

Thursday, August 22, 2013
During the last view years, I have craved comfort foods like chicken and dumplings Italian style. This is a hearty dish everyone loves. Of course I had to add an Italian spin of this classic recipe. With the flavors in this classic comfort dish of chicken and dumplings you will find an amazing combination of flavors that are unforgettable. The gravy is worthy of just drinking it's that good!

chicken and dumplings with vegetables in a white plate swimming in a delicious broth dumpling sauce with herbs and spices, corn, carrots, loaded chicken and puffed up dumplings on top


Strawberry Cheesecake Copycat Manny's Utica New York

Monday, August 19, 2013
This is a childhood memory of a cheesecake. Scrolling through the many cheesecake recipes, I was looking for one that will never again have the original one again like my hometown is noted for. I loved Manny's from Upstate Utica, New York, I was given this copycat version of a this long ago famous pastry shops recipe. To date it had tragically burned down a few years ago, called Manny's Cheesecakes. It was really a legendary establishment for our home town in Utica, New York.

Strawberry cheesecake a copycat from Utica New York wiith whole strawberries and glazed


Soft Coconut Pudding Chocolate Chip Cookies

Sunday, August 18, 2013
Here is a great soft Coconut Pudding  Chocolate Chip Cookie Recipe that I personally am over the moon with! It's simple has a secret ingredient and the texture and taste of absolutely fabulous for all  soft chocolate chip and coconut cookie lovers. These stay fresh, soft as promised and do not harden. I just love the flavors in these and they are truly addicting.

coconut instant pudding mix in a chocolate chip cookie dough on a cookie sheet ready to bake easy recipe that taste like a famous chocolate covered coconut bar


Pistachio Chocolate Chunk Ice Cream Recipe

Saturday, August 17, 2013
Homemade Pistachio Ice with Pistachio's and Chocolate Chunks is probably my favorite ice cream of all time for a combination of perfect flavors for my taste! I really love to top it off with hot fudge, whipped cream and a cherry! I just didn't want to cover up the creamy photo with all those trimmings! If you want to treat yourself make it homemade and don't pay for that expensive small container of ice cream in the supermarket, make it yourself it's worth the 25 minutes in your ice cream maker. This is now my second time making ice cream homemade,

I will never buy it again.

Homemade Pistachio Ice Cream with Chocolate Chunks:

1 cup whole milk or half and half well chilled
2 cups heavy cream
3/4 cup sugar
1 1/2  teaspoons almond extract or Amaretto is only Adults eat this
1 teaspoon vanilla
1 cup shelled pistachio's white ones not red
1 cup chocolate chunks or chopped ( a premium brand good grade chocolate like Lindt)

In a medium bowl whisk together the sugar and milk blending around 3 minutes until the sugar is dissolved.  Stir in the flavoring and heavy cream. For best result place in a freezer container and freeze for 3 hours before adding to machine.  Pour into the ice cream maker and churn for around 25 to 30 minutes. Ice cream is soft. Add the nuts and chocolate to stir in 5 minutes before your ice cream is done, I turn on the timer. Pour into an air tight container with a plastic film cover or an ice cream container with an air tight cover on top and place into the freezer until ready to use. Take it out 10 minutes before serving.

+claudia lamascolo       Author

Fresh Rainier and Black Cherry Berry Pie Recipe

Friday, August 16, 2013

Almost sinful looking? Yes this is the pie that made everyone ask for second! It screams summer freshness. I  added rainier, black cherries and blueberries to this gorgeous pie and look at the colors how pretty is this? The best part is the flavor combinations! The crust was homemade but your can use store bought no problem!

2 cups flour
1/2 teaspoon salt
2/3 cups shortening
4 1/2 tablespoons ice water
Cut shortening into flour and salt with two forks. Add shortening then ice water to form a ball.
Roll out on floured board two 9 inch crust and line pie plate with one and lattice for the top.

Cherry Berry Filling:
1 cup Blueberries (of course you can use all cherries if you like!)
3 cups Rainier cherries pitted
1 cup Black cherries pitted
1 cup water more if gets too thick
4 tablespoons cornstarch
1 cup sugar
pinch of cinnamon or more to taste I use around 1/2 teaspoon because we love it!

2 uncooked prepared pie shells deep dish,  store bought or homemade recipe above


Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so. Remove from heat. Add the cornstarch in the water, add the sugar into hot cherries and mix. Return to stove top until thickened stir often.  If mixture is too thick add a little more water. Fold in the blueberries. Stir in pinch of cinnamon or more if you like.

Pour into a prepared pie shell. Make a lattice top cutting strips out of the second pie crust. Brush with milk and sugar. Dot with butter.  Bake at 400 degree oven until browned and bubbling around 55 minutes.


Home Grown Pineapple Plants for your Home

Wednesday, August 14, 2013

OK, I know your asking why on a food blog would she be posting something on a pineapple plant. Well it's food, looks beautiful when it grows and I happen to be so proud of this one! I've done this for years and I wanted to share this house plant you all can have with just a cut off of the top of a fresh pineapple. I have more than four tops now in dirt of pineapple growing right now. That is what inspired me to show you my plant and tell you how simple it is to do! My Mom showed me how to do this when she moved down to Florida back in the 1990's sometime. They remind me of pine cones growing up North.

To this day I still love the look of this and amazed how easy the plant is to grow, they grow bigger in a big pot with dirt or you will have baby pineapples in a smaller one.

Still sweet and delicious!

Pineapple plants are a symbol of hospitality. I had read they are edible and never knew it so they would always be for show (smile). Maybe my readers know more tips? Would love to hear the experts out there on this wondrous beautiful pineapple plants home grown! You will get only one pineapple per plant. If the top comes off easily when plucked it's ripe. They need to ripen on the plant not in the home so make sure you don't pick it too soon! If it gets all yellow it will be the sweetest pineapple on the plant you ever ate. If you live in Florida you can plant directly in the dirt heavily watered will make a bigger pineapple also try using a little bit of Epsom salt in the dirt every three weeks to grow bigger pineapples! Enjoy!

Here's What I Did:

You will need

Good grade potting soil

A deep flower pot around medium sized pot

Fresh Pineapple slicing off and cutting the leafy top crown part off

It is recommended to let the crown sit in water until it sprouts roots. I don't do that.

I pour soil half way into the pot. Add the leafy green crown top. Fill to the top with more soil. Give it a little water. That's it. This plant requires virtually no maintenance. It will grow indoors and I leave it out year long in Florida or you can all summer long in colder area's.

This plant is 7 months old in the photo.

Hope you have fun with this. Patience is what you need. The ends may start to brown, it's not dying. Leave it alone.

I leave mine outside even in rain and cooler weather up to (50 degrees) nothing lower.

Mom's Mushroom Stew Upstate New York Style Recipe

Tuesday, August 13, 2013
Many years ago mom would make this and we would pour it over crusty Italian bread in Upstate New York. It was actually a specialty in local Italian Restaurants there. Always a Tuesday special somewhere in good ole Utica New York. Lucky for us our mom Margaret Ann Fanelli Colenzo was such a great cook we never had to visit those local establishments. Well to date I still make this even though the recipe now if around 90 years old because she learned from her mom. Amazing the years that go by we still can remember through home cooked meals the wonderful memories, aroma's and keep them going generation to generation. Simple, easy and just plain delicious. The second recipe is from my late Aunt Mary Di Orio.

Mom's Mushroom Stew Upstate New York Style Recipe


Grilled Turkey Bacon Bleu Burger

Sunday, August 11, 2013
When your trying to cut the fat it's difficult to get the flavor that will still satisfy that meat craving when substituting turkey. I finally made a turkey burger I was proud to post and would make again! This one is bursting with flavor and I would certainly make this again. The calories and fat are half of what you would have with a regular beef burger, what a bonus lower in Cholesterol!

I will leave that up to you to decide  whether turkey works for you and your family. It's a really  great alternative during that diet time for a healthier less fat meal.


Eggless Cookie Dough Ice Cream Recipe Video

Saturday, August 10, 2013


Make this eggless cookie dough while your ice cream is churning:

 Eggless Cookie Dough Recipe

1/2 cup butter softened
1/4 sugar
1/2 cup brown sugar
1/4 teaspoon salt
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup mini chocolate chips

Mix all together and put in the freezer 1/2 hour while making the ice cream.

Vanilla Ice Cream Recipe:

1 cup whole milk well chilled
3/4 cup sugar
Beat together with a hand mixer or a whisk for 2 minutes until sugar is dissolved.
Add 2 cups well chilled heavy cream and then add 2 teaspoons of pure vanilla.

Pour into ice cream maker and allow to churn for 25 minutes or until creamy consistency. Add the cookie dough in small chunks in the last 5 minutes little pieces of delicious cookie dough ( premade from above) make this a rich delectable ice cream.

Pour into a container and freezer for 2 hours or more until set before serving.

 Well, everyone in the family has a favorite right?  I always ask what flavor should I make next. So far we have had Peanut Butter CupBanana Split and now my husband suggested his favorite of course, Cookie Dough Ice Cream however mine is eggless. I always worry about bacteria setting in and food born illnesses, so I am very careful. This was the perfect solution.
No worries at all and still absolutely perfect.

Hope you love this one as much as we did!

Here are some other ice cream flavors I recently made:

Banana Split Ice Cream
Peanut Butter Cup Ice Cream
Italian Lemon Ice Recipe
Watermelon Adult Sorbet

+claudia lamascolo  Author

Mini Cupcake Cheesecake Bites

Friday, August 9, 2013
These are all over the net, we have made them since I was a teenager and we won't say how many moons ago that way!

 Mini Cupcake Cheesecake Bites


Bloggers RSS Feeds Theft Sites Beware

Wednesday, August 7, 2013

 Beware to all my fellow Bloggers, keep an eye on who is taking your contents.  Hope this will educate some of my friends who blog out there that there are sites out there like this one.  Hoping your blog isn't subject to theft like mine. Please read on and thank you for your patience of this lengthy article on RSS feed theft.

After many months of trying to get information on who runs this sites that steal, I had to write a blog post in hope to have them stop publishing my entire blog on their website, since this content will post not on my own accord but by them swiping my RSS feed without me knowing it. It took awhile to find out but after careful research and checking daily on where the contents was ending up, we found it on a websites all over facebook and other blogs that just steal contents.
A feed is something every blog has we are subject to these types of web sites that do this kind of theft. There are many articles on the web about this kind syndication.
I finally have some copyrights laws and people to help. Right now I felt the need to make sure all bloggers out there are aware this can happen to them too.
I decided to take some time to actually write about this situation so you can understand what is happening and maybe they will see this isn't such great news that they will post on their blog today automatically without my permission and just maybe they will stop to  continue publishing my contents on a daily basis on their web site as if they were given permissions. Maybe they would like to see an article everyday get posted about the lack of integrity and respect,  they have and will get published and I will consider that great reading content for them!  Whatever  easy RSS feed that they can snatch up and get is how they work this.  There is no one who has authorized or given permissions to do so.
they reap the benefits of our hard work. They get many and sometimes more views or take from bloggers and this may be the bloggers only source of income, do they care,  no way. Posting my content on their site doesn't benefit me at all.  They benefit from it and have been for a long time now!
I guess I need to write an article a day so my feed goes directly to theirs at least I know it won't be my hard work and recipes just taken from me but that would take a lot of time and energy. Maybe someone will see I am serious about not wanting them to post my articles and hard work or anything else I write on their webpage for free
I am grateful this is not my only means of support as it is for some bloggers but someday it may be and I may have to depend on this extra income. This site has no regard for or respect for copy rights laws or our fellow bloggers, or the damages they do to a blogger.  They take whatever they can get that's easy. 
Again they have never once answered me and now I am going to the DMCA for these violations.
Worse that they actually have readers that don't know  or understand how they get their content.  Taking others contents and not doing one bit of any of the work. None of their readers would know that this site has taken it without permission.
How can we stop websites from taking our blogs right from under us like this? Laws, follow the processes. Here is a link for that also : https://www.google.com/webmasters/tools/dmca-notice?pli=1
Well for one there are copyright rules even with my blogger feed set to short they have some other way or mechanism to pull my articles.

 Here is a PDF on Copyright laws.

To all my readers I apologize in advance for having to write this long article. My mission is to help others like me.  If this will help to stop this site or others from just being able to do as they please, stop your chances of getting more viewers and stopping us and claim of our own blogs it's ridiculous with all the time, effort and money we spend to keep it going to have this happen.

Appreciate my readers dedication and continued support thank you all so much. I will not stop  disputing what they are doing until they take my site off their page.

If you also have a problem and need to stop a blogging sniper look up their domain here at Whois Lookup Domain


Creative Commons Licensing:
Copyright Basics:
Understanding DMCA:
Copyright and Content Protection for Online Businesses:

+claudia lamascolo  AUTHOR

Banana Split Ice Cream Recipe

Sunday, August 4, 2013
Since I purchased and ice cream maker I can't find another dessert I love more. I know the ingredients are wholesome and much better for you, ( although fattening), however after looking at the ingredients in the store with many high fructose and can't pronounce ingredients, I'm sold that this is healthier no matter how fattening it is. With moderation you can enjoy the wonderful rich taste of a wonderful confection this gives. The ice cream is smooth, rich and full of flavor. The fruit accents it perfectly!


Grandma's Pasta and Peas in Recipe and VIDEO

Saturday, August 3, 2013
Here is meal that Grandma would feed the whole block with as it went very far on a small budget! Being Italian anyone who walked in around dinner time would be invited in our house. We always had a gang. However growing up, we were on a strict budget. Mom and Dad and Grandma who lived with us, learned how to make meals stretch and managed to feed a bunch! This was absolutely a fabulous favorite of mine then and more so now remembering the great memories they brought to the table, togetherness mom would say, was the most important thing. Life seems to be fast and furious now with so little time to spend, quality time with the ones we love.

                                                          Grandma's Pasta and Peas


Italian Baked Parmesan Cracker Crusted Flounder

Friday, August 2, 2013
Eating healthier foods doesn't always have to be less flavor. Here is a bake fish for us seafood lovers that will wow the taste buds and make you wonder why you haven't tried this method before now. Lots of flavor with half the calories of fried.

4 flounder fillets (2 pounds total) or other white fish such as cod, haddock
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan cheese
1/2 cup butter cracker crumbs (ritz or club crackers)
4 tablespoons unsalted butter, melted
2 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
Worcestershire sauce
dried parsley
pinch of cayenne pepper
 salt and black pepper to taste
aluminium foil
cooking oil spray

Mix cracker crumbs with cheese, garlic powder butter, spice, pepper and blend together.
On a large piece of cooking oil sprayed foil,  lay flounder pieces lengthwise single pieces. Mound the cracker mixture over each piece generously. Drizzle tops with olive oil. Sprinkle with dried parsley and small amount of Worcestershire sauce over the tops of the fish evenly. Bake at 400 degree hot oven for around 20 minutes check to see if fish flakes easy. Keep the foil open on top to brown around 10 more minutes.

+claudia lamascolo  Author