Prosciutto Garlic Green Beans With Tomatoes Recipe

Wednesday, July 30, 2014
When I was growing up dad had a huge garden. We would have beans pretty much all year round. The first set of green beans came up in late spring in Upstate Utica New York. Then at the end of summer, I can actually remember going to certain bean fields over in South Utica. We would wait for the machines to pick the green beans. Whatever the machines left behind on the ground we were allowed to pick for free. Beans were plentiful in our home every year because of that. Mom would blanch them then put into freezer bags for the winter months. Add them straight into stews and soups. Thanks for stopping by Ciao Claudia.

Fresh green beans, ripe grape tomatoes and bacon are a few of the wonderful ingredients that make this side dish fabulous for any meal.  You just have to try this one!

Prosciutto Garlic Green Beans With Tomatoes Recipe

grape or cubed plum tomatoes
4 slices of chopped prosciutto or bacon
3 cloves minced garlic
1 lb green beans ends snipped off and cleaned
salt, pepper and red pepper flakes to taste
olive oil

Boil the green beans in salt water to desired doneness we like them soft.
In a fry pan add 2 tablespoon olive oil and saute the meat until crisp.  Take off the heat.
Add the garlic and 2 tablespoon of water and put back on the stove and cook for 2 minutes.
Place cooked beans in a dish or bowl. Toss with 3 tablespoons olive oil cut up grape tomatoes and toss in the bacon and garlic mixture.  Season with salt, pepper and red pepper  flakes to taste.

+claudia lamascolo  Author


Boozy Pineapple Colada Popsicle Recipe

Sunday, July 27, 2014

I really love the fresh taste of fruit frozen in a Popsicle. This adult treat has all the characteristics of a pina colada. You will taste pineapple, coconut and of course rum. This tropical frozen treat really makes you feel a piece of the island flavors and surely will cool you off on those hot days and summer nights. 

Pineapple Colada Popsicle Recipe

3 cups fresh pineapple pureed
1/2 cup pina colada mix
1/2 cup coconut rum or us apple juice for non alcohol
1 tablespoon sugar
Popsicle molds, wooden sticks or ice cube trays

Place everything in a food processor and puree until the mixture is smooth.
Pour into Popsicle molds and place the wooden stick in them or ice cube trays and freeze for at least 6 hours before removing from mold.

+claudia lamascolo  Author

Grilled Seafood Zucchini Tomato Recipe

Friday, July 25, 2014

Here is an all in one grilled dinner that every seafood lover will love. If not a seafood lover steak is a great substitute. Here below is this easy recipe all done on the grill in foil These individual packets are packed with amazing flavor. All Italian seasoning and perfect for a group outing to entertain with. 
Top this dinner off with my Nutella Smores!

 Grilled Seafood Zucchini Tomato Recipe

2 or more pieces of Cod or haddock fish cubed small
Shrimp around 1 pound cleaned and tails off
2 Zucchini sliced length and then in cubes
1 Bell pepper sliced
Diced fresh plum tomatoes  or us 28 ounce can drained and chopped

In aluminum foil (large enough to accommodate all your individual packets for each person) sprayed with cooking oil, add all the medley of fish and vegetables to it.

Evenly sprinkle the top of the medley with:

Minced garlic, around  1 tablespoon 
Chili powder
Garlic powder
Oregano, fresh parsley
Salt, pepper to taste
Italian style bread crumbs
grating cheese
White wine drizzled around the bottom around 3 tablespoons
Olive oil drizzled over the top of the entire bread crumbs around 2 tablespoons

Fold up the sides with the center exposed a little. Place on the grill for around 30 minutes on high heat until vegetables are the way you like them. Serve with steamed or boiled white rice.

+claudia lamascolo  Author

Nutella Smores Recipe Video

Sunday, July 20, 2014
If your having a picnic and need a great take along here is the perfect smores in a hurry! Nutella, marshmallows and graham crackers.


Italian Style Baked Portabello Fries Recipe

Friday, July 18, 2014
If your a mushroom lover then these are going to be your perfect anytime snack or side dish! I was sure these were going to be fabulous just by the smell baking. Oh sure you can fry them but they turned out great drizzled with olive oil and baked so I didn't want to add the extra calories. We did just eat these without having a dinner with them but they sure would be awesome with that grilled steak of burger! These are a delicious crunchy garlic flavored mushroom! Thanks so much for stopping by, Ciao Claudia

Italian Style Baked Portabello Fries Recipe

1- 8 oz package of portabello mushrooms sliced lengthwise for long cuts
1/2 cup egg whites or 1 beaten egg and water to make 1/2 cup

season 1/4 cup of flour with:
1 1/2 teaspoons granulated garlic 
1/4 teaspoon oregano
1 teaspoon dried parsley
salt and pepper to taste
pinch of cayenne

2 cups Italian flavored panko bread crumbs and 1/4 cup grating cheese,  
Place in a large plastic bag set aside

parchment paper
Olive oil

Clean and wash mushrooms taking the furry side off gently scraping with a sharp knife, cutting the middle off. Slice lengthwise like french fries with a sharp knife.  Place mushrooms that are damp from being washed into the seasoned flour mixture. 
In the bowl with egg mixture dip the mushrooms in the egg and then shake into the bag of seasoned panko bread crumb and grating cheese mixture. Keep adding the mushrooms in the ziplock bag shaking till well coated. Put them on a parchment paper lined cookie sheet.

Drizzle them all with olive oil lightly over the tops of the mushroom fries and bake at 375 degree hot oven until browned and crispy around 35 minutes. Serve plain or for folks not counting calories you can dip them in marinara sauce, blue cheese dressing or alfredo sauce.

+claudia lamascolo  Author

Chocolate Mayonnaise Cake Vintage Recipe

Sunday, July 13, 2014

Been using this recipe for years, I have tried it with any flavor of cake mix and it never fails me. You can used canned frosting or make your own. This is a moist dense chocolate cake everyone raves about every time. Easy and makes you feel guilty that it's this simple with all the rave reviews you will get.

Chocolate Mayonnaise Cake Recipe
3 eggs
1 devils food cake mix
1 cup mayonnaise
1 cup water 

Mix all the above ingredients beating with an electric mixer for 3 to 4 minutes then pour into a bundt pan or 13x9 sheet cake pan that is heavily greased. Bake at 350 until toothpick comes clean in middle around 35 to 45 minutes.  Cool 10 minutes and flip on to the plateform you will serve it from. Cool completely. Frost with milk chocolate butter cream frosting or canned frosting of choice.

Frosting Recipe

1 cup unsweetened cocoa
1 1/2 cup (3 sticks)  butter softened
5 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla

Whip the butter with 1/2 cup of powdered sugar at a time alternating with milk until all blended and incorporated then add vanilla last. Beat until creamy and smooth around 5 to 10 minutes. If too thick add more milk until is spreads easy. Spread on the cooled cake.

Fresh Lemon Curd Tartlet Recipe

Saturday, July 12, 2014

Hello and happy summer to all.

I decided to make a perfect take along dessert. Lemon tartlets they always seem to be my go to a picnic dessert

(I just never make enough!)

Lemon Curd Recipe:

1 cup sugar

3 eggs beaten

1/2 cup freshly squeezed lemon juice seeds removed

1 tablespoon fresh lemon peel

1/4 cup butter melted

Using a double boiler, place the beaten eggs and sugar together add to the boiler pot. Add the lemon juice, peel and butter. Simmer over the boiling water until thickened around 15 minutes and that's it.

Tartlet Dough Recipe:

1 1/2 cups flour

1/2 teaspoon salt

4 tablespoons chilled unsalted butter

1/4 cup shortening

Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tartlets, quiche or anything else you need a pastry dough for. This makes enough for one 9 inch quiche or tart shell. Around 8 to 12 miniature individual tart pans. Cool and fill. If not using immediately refrigerate up to 2 days.

Suggestions for dessert tarts: Optional filling: chocolate or vanilla pudding. You can garnish with whipped cream or meringue.

Check out these Lemon Coconut Pie Squares too they are amazing!


Tomato and Cucumber Salad Recipe Video

Sunday, July 6, 2014
There are so many additions you can add to this salad, here is our traditional summer salad that everyone loves. It's simple healthy with the best taste. I personally think the best part is the Italian bread sopping up the juice it makes. See below for the recipe on the dressing that makes you crave this as soon as the vegetable season starts. Tomatoes and cucumbers is the traditional way to make this, I added the addition of chickpeas because I love them.

I usually don't wait for summer to get here. I will buy tomatoes and cucumbers all year long just to get that fresh taste I love in this salad to keep me thinking of the warmer weather ahead.

Here all you need to have:

Plum tomatoes
Cucumbers sliced in half and seeds removed
extra virgin olive oil
red wine or balsamic vinegar
oregano, basil, parsley fresh when possible or dried
salt, pepper to taste
minced garlic or granulated garlic

In a medium sized bowl add wedges of tomatoes, cucumbers and beans. Drizzle with around 3 tablespoons olive oil and two tablespoons or more to taste of vinegar of your choice. Sprinkle over the top all the fresh or dried chopped herbs, salt, pepper to taste and minced garlic.

Better when this sits around an hour. Put on a plate and serve with crusty Italian bread.

Optional items to add (you can turn this to a Southwest style by adding lemon juice, avocado and shrimp with cilanto):
Sliced olives of any kind, beets, cooked garbanzo beans (chick peas) zucchini, hard boiled eggs, cooked meat slices like pepperoni, salami, capicola, croutons, any kind of cheeses (feta, swiss,  sharp provolone etc) sliced peppers, or any other kind of raw or roasted peppers, cooked greens, kidney beans, string beans cooked, corn, diced avocado
Make it to your families taste.

+claudia lamascolo  Author 

Fresh Fruit Marshmallow Salad Recipe

Saturday, July 5, 2014

Actually very refreshing after that heavy barbecue you just ate. This is a festive summer dessert with fresh fruit and basic salad everyone can enjoy, even the kids will love it!

1 package instant french vanilla pudding
3 fresh mandarin oranges peeled and sectioned
2 cups fresh cubed pineapple
1 cup pineapple juice
1/2 cup shredded coconut
1 cup fresh blueberries
1 cup fresh red or black berries
2 cups fresh green grapes
2 cups halved and pitted fresh cherries
1/2 10 ounce bag miniature marshmallows
1 large container whipped topping thawed

In a large bowl mix the juice with instant pudding. Add all the fruits then marshmallows, fold in the whipped topping. Sprinkle with coconut. Refrigerate overnight or at least 2 hours before serving.


4th of July Menu 2014

Thursday, July 3, 2014

Marinated Lemon Grilled Herb Crusted Chicken Breast Recipe

Wednesday, July 2, 2014

Grilling is the easiest way to cook. There is no mess to clean in a pan, no worries with cooking in grease or fat and then it's still is flavorful and tender. Here is a quick marinade to make sure you have the finest grilling experience for that breast of chicken. The herbs are added later with an olive oil brushing to frost it with.


Baby Back Spare Ribs with Bourbon Sauce Recipe

Tuesday, July 1, 2014
A melt in your mouth Baby Back Spare Rib recipe! I don't make these very often but it's a treat to have these when the flavors are over the top and melt in your mouth with tender goodness.

Sweet and delicious bourbon infused ribs

baby back ribs with homemade barbecue sauce