Best Ever Lemon Meringue Pie Recipe

Sunday, January 31, 2016
Lemon Meringue Pie is always  the favorite around the holiday here!

This is my brother Lukes favorite pie so when he visited I made it for him. We all have our favorite flavored pies. My son Chad loves apple, my son Curt loves pumpkin my brother John loves raspberry and hubby loves  lemon and banana cream. I usually try to make smaller pies to please everyone. This pie is just perfect for the lemon lover!

Best Ever Lemon Meringue Pie Recipe

3 tablespoons cornstarch
1 cup sugar
2 tablespoons flour
1 1/2 cups water
2 medium sized lemons juiced and zested
2 tablespoons butter 
4 eggs yolks ( separated save whites for topping)

Meringue Topping:

5 1/2 tablespoons sugar
4 large egg whites
pinch of cream of tartar
1 9 inch pie crust bake and cooled ( I use deep dish style homemade or store bought) 

 In a medium saucepan over medium heat add everything but the egg yolks and butter in the pan. Keep stirring until well blended and mixture starts to thicken, add the butter. Add two of the egg yolks beating into this sugar mixture until well blend, then the other two until lemony looking and thick. I then pour this into the baked pie shell and cover with wax paper place in the refrigerator until cooled completed. In a large industrial mixer using the beater whisk, set on high speed adding the egg whites. Add the tartar and sugar until stiff peaks form around 5 to 8 minutes. Pile onto the pie and bake on 420 degrees until slightly starts to brown then put the broiler on low and finish browning the top until light brown.


Slow Cooker Easy Chicken and Rice Recipe

Friday, January 29, 2016

I love  coming home to the smell of a slow cooked meal like this one. The chicken is so tender it melts in your mouth and fork tender. Over rice or any pasta or even slices of bread, the gravy it makes is out of this world delicious

Slow Cooker Easy Chicken and Rice Recipe

whole boneless chicken breasts raw and not frozen
1 12 ounce can sliced mushrooms or fresh 
3 tablespoons butter
1 can cream of chicken soup
1 tablespoon granulated garlic
salt pepper to taste
1/2 cup white wine or chicken broth
1 tablespoon Italian herb seasoning

Place everything in the slow cooker and mix together. Put the slow cooker on low for 8 hours or high for 4.

Serving suggestions:  Cooked rice, cooked pasta to package directions, mashed potatoes or on top of sliced bread. 

Garlic Cheesy Sticks Recipe

Thursday, January 28, 2016
Pull apart bread sticks are a favorite, the more cheese the better. If you are a cheese lover read on. This is a simple recipe everyone loves and I have to make more than 5 of these at a time! Serve with marinara to dip them in.


Baked Buffalo Chicken Wraps

Saturday, January 23, 2016

 Baked buffalo chicken wraps are a great quick and lower in calorie alternative to eating chicken wings in hot sauce. 

There are times we have leftover rotisserie chicken and I am always eager to use it up in a new recipe. These were over the top great and I would make buffalo boneless chicken now just to make these wraps!


Slow Cooker Venison Mushroom Cacciatore Recipe

Thursday, January 21, 2016

Venison cooked right will taste exactly like beef, at least it does to me. My husband Nemo, bagged this deer in the New York woods in Rome New York in the fall of 2015.

I have had a ball making my venison Italian style all winter long all different ways.


Spinach and Ricotta Dumpling with Marinara Recipe

Sunday, January 17, 2016
Spinach and Ricotta Dumplings with Marinara sauce tasted as good as it sounded! This is the perfect solution to meatless meals!

Be sure to use all fresh ingredients if you really want to get the full benefit of these amazing dumplings. Fresh marinara sauce recipe in the link below is key, fresh basil in the sauce really makes a difference. I even made my own Ricotta cheese but of course as long as you buy fresh ingredients you're in for a treat! These are over the top fabulous!

Spinach and Ricotta Dumpling with Marinara Recipe

1 - 1/2 cups Ricotta (make your own for the recipe click here)
1 bag around 10 ounces of (fresh spinach I recommend)  or use frozen chopped with all water squeezed out and patted dry 
1 cup blend of romano and parmesan cheese grated
1 tablespoon granulated garlic
1 teaspoon freshly minced garlic
6 tablespoons flour and more for rolling
2 eggs
pinch of freshly grated nutmeg
freshly ground pepper and sea salt to taste
pinch of cayenne pepper
around 3 cups homemade marinara sauce or store bought
2 1/2 tablespoons butter

Chop the spinach into small pieces with a sharp knife. 
In a medium size bowl add the spinach, garlic, ricotta, eggs flour, 3/4 cup of the cheese, granulated garlic,  salt, pepper and cayenne to taste then with a pinch of nutmeg. Mix until dough forms. 

With ice cream scooper, form into balls. Set balls on floured wax paper.

Heat  marinara on low adding butter in a large saucepan. 

In the meantime bring a pot of salted water to a boil.
Drop dumplings into boiling water until they float to the surface. 

Remove with slotted spoon and place into the pan of sauce.
Sprinkle with remaining cheese ( the more cheese the better!).


Stuffed Italian Style Chicken Recipe

Friday, January 15, 2016
There are so many ways to make a great stuffing for chicken this is one of my favorites. Creamy, spicy and a great way to impress your guests! Biggest bonus is how easy it is to make and it taste great plus so impressive. The filling is a fabulous combination of flavors and then a little added heat to give it character.

Stuffed Italian Style Chicken Recipe

4 Chicken breasts boneless sliced with pocket
3 Garlic cloves minced or use granulated garlic
1/2 cup whipped any kind of Cream cheese (mascarpone, regular or any spreadable kind)
4 Pepperoncini
2 tablespoons fresh chopped parsley
salt, pepper to taste
pinch of red pepper flakes
1 cup Arugula
Italian flavored bread crumbs
olive oil
Prosciutto thinly sliced for each piece of chicken

Optional idea:  add grated cheese and or shredded mozzarella cheese on top or mix pesto in with the cream cheese before stuffing chicken

Split open the chicken breasts to make a pocket.  In a bowl mix 3 cloves of minced garlic into cream cheese. Add parsley, salt, pepper, red pepper flakes and (pesto around 3 teaspoons) if using. Spread in the center of the chicken. Add prosciutto then arugula on top. Place each one with a pepperoncini. Place each one in a greased pan.  Drizzle with olive oil and sprinkle with bread crumbs. I sprinkle with grating cheese or shredded mozzarella. Bake on 350 degree preheated oven until the juices run clear around 35 to 40 minutes. 


Baked Apple Panettone Toast Recipe

Wednesday, January 13, 2016

I love the use of leftover breads from Christmas. Whether you use Panettone, Day old Italian bread, Challah or any kind you like that gets stale don't waste it! Bake it in this rich apple cinnamon plate of heaven!


Sausage and Meatball Minestrone Soup Recipe

Monday, January 11, 2016

I love minestrone soup but the family loves meat. So a different version to the classic Italian Soup. It's loaded with meatballs and Italian sausage. Of course you can make it all vegetarian but this is a hearty soup with ditalini in it. Sure to warm you up on an blustery day!  Great coming home from work and using your slow cooker. Just brown the sausage the night before and put everything in the slow cooker for an easy one pot meal!

4 links of  Italian Sweet or Hot Sausage sliced  browned in olive oil
2 zucchini squash cubed
1 can light red kidney beans rinsed
1 can cannellini beans rinsed
1 cup cut green beans
1 cup shredded curly cabbage
1 28 ounce can of whole tomatoes cut up
1/4 cup chopped celery
1 cup carrots sliced
1 tablespoon or more to taste of granulated garlic powder, parsley, Italian seasoning
salt, pepper to taste
1/4 cup barley
6 cups chicken broth
1 1/2 cups cooked ditalini (tube macaroni)
1/4 cup romano cheese more for garnish
Olive oil

Tiny meatballs Recipe:  In a small bowl add  1 cup ground hamburger seasoned with 1 teaspoon granulated garlic or fresh if you have it, salt, pepper,  fresh if you have it parsley, 3 tablespoons seasoned bread crumbs, 1 egg and 1 tablespoon grated parmesan. Mix all together. Drop in hot boiling soup to cook.

Brown the sausage in 2 tablespoons olive oil in a 5 quart saucepan. 
Add the chicken broth into the large 5 quart sauce pan.
Add the chopped whole tomatoes, zucchini, celery, carrots, cabbage, all the beans and seasonings. When it comes to a boil add the barley. Drop tiny 1 inch meatballs into the soup and let them cook. Simmer around 2 hours adding water to the pan around 3 cups. Stir in the cheese.
Stir in cooked macaroni.
Serve with additional grated cheese.
Note:For slow cooker just add the browned sausage and all ingredients right into the slow cooker. Cook till the vegetables are soft and cooked through 4 t0 6 hours on low.

Leftover Pork Sandwich Recipe

Sunday, January 10, 2016
One thing I have learned is my family doesn't like to eat the same thing over and over again heated up when there is lots of the same meat leftover. Chicken especially has a funny taste day old. Pork is one of those kinds of meat that can be a great addition to many meals. This semi Cubano sandwich is one of our favorite, no where near authentic by all means but a great substitution using up those leftovers. I have to say, this was a hit in our home!One thing I have learned is my family doesn't like to eat the same thing over and over again heated up when there is lots of the same meat leftover. Chicken especially has a funny taste day old. Pork is one of those kinds of meat that can be a great addition to many meals. This semi Cubano sandwich is one of our favorite, no where near authentic by all means but a great substitution using up those leftovers. I have to say, this was a hit in our home!

Leftover Pork Sandwich Recipe
leftover shredded pork ( I used a picnic pork slow baked and shredded off the bone)
Havarti cheese
 thinly sliced dill pickles
crispy crumbled bacon
honey mustard or with horseradish mustard
black forest ham
hard rolls spread with butter and garlic powder then broiled

Broil the split rolls that have been spread with garlic powder and butter.  Add  a generous amount of shredded pork, sliced pickles, black forest ham and bacon. Spread the top of the bun with mustard of choice. Add the cheese on top of the bacon. Wrap in foil and bake until cheese melts.

Chocolate Chip Quick Bread Recipe

Thursday, January 7, 2016

I just love a nice piece of quick bread with my tea or coffee but even better with a little bit a butter on it while still warm in addition. Here is a nice treat to start any day with!

Chocolate Chip Quick Bread Recipe

1/2 cup butter ( 1 stick)
1 teaspoon baking powder
1 egg
2 cups flour
 pinch salt
1 cup sugar
1 cup milk
1 teaspoon vanilla
pinch of cinnamon
1 cup chocolate chunks

Preheat over to 350 degrees.  Grease and flour a bread style pan.

In a medium size bowl using an electric mixer cream the butter and sugar together until light.  Stir in the vanilla, egg, milk and  then add all dry ingredients until well blended. Fold in the chocolate.
Bake in the 350 degree hot oven for around 55 minutes or until toothpick comes out clean in the middle.

Flip onto wax paper after cooling 4 minutes let cool completely before cutting.

Chicken Wing Recipe Showcase

Wednesday, January 6, 2016
Here are 24 chicken wings recipes to kick off that Game Day Spectacular Wing Showcase These are a must try. These chicken wings and the sauces on them are all delicious and addicting.

Chicken wings with sauce 24 different ways. Hot sauce and all kinds of dipping sauces


Best Recipes in 2015 most viewed

Sunday, January 3, 2016
Best viewed in 2015 Panzerotti is number 1 in 2015.



Breakfast Casserole Recipe

Friday, January 1, 2016
I love all in one casserole dishes and this breakfast one feeds many people and so good! You can make it the way your family likes it just using your favorites cheese, meats of vegetables.
What better way than to make something special for whatever occasion it is?