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.







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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.







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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
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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.




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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.
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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.








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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



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