Ham Escarole and Bean Stoup

Friday, June 30, 2017
Here is one of those comfort foods. Ham, escarole and beans, a thick than soup called stoup. I especially like to make on a rainy or cool day. Grandma always had a pot simmering on her old fashioned gas stove. I can still remember her lighting that stove with a match. Memories of years gone by, they go by so fast. Those days keep her memory alive.



This is a pot of soup more like a stew it's thick and hearty with beans, ham and escarole in a rich broth


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Strawberry Blueberry Banana Poundcake

Thursday, June 29, 2017
I love the combination of flavors in this cake. Strawberry, blueberry and banana always put a smile on everyone face when I make this. Summer bonus every year. 


Strawberry Blueberry Banana Poundcake

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Pancakes Patriotic Style

Wednesday, June 28, 2017
Getting in a festive mood is what I am all about! I love to make food look pretty even though it's gets eaten faster than I can prepare it, isn't that the truth! Well I still love to make these pancakes patriotic style every chance I get around the patriotic holiday. They are so delicious too!


these are homemade pancakes with bananas, strawberries and blueberries for 4th of july breakfast



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Zucchini Chocolate Chip Bars

Tuesday, June 20, 2017
If you love zucchini you will love these bars. So easy and perfect for picnics! The best part is you can freeze these for later and have fresh zucchini bars all year long! We love these. Perfect treat! I even like them from the freezer and microwaved for a few second to warm them and the chips melt. They are so delicious that way! I also like to dress them up for company with a little whipped cream and some fresh berries! Check out the secret ingredient in this recipe that makes them so great!


Zucchini Chocolate Chip Bar are a bar kind of cake square with zucchini and chocolate chips added to the batter . These are in a brownie rectangular pan and cut in square You can see how moist they are in the photo



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Raspberry Lemon Tart

Sunday, June 18, 2017

I wanted to make something very special for the occasion. This is a delicious homemade lemon pudding raspberry tart! Make two, one didn't last long and everyone will want a second piece!



this is a lemon filled pastry tart with fresh red raspberries and raspberries puree on top.



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Leftover Broccoli Cauliflower Appetizers

Saturday, June 17, 2017
I just made the best ever appetizers with leftover broccoli and cauliflower. I don't think I will ever eat broccoli and cauliflower any other way again!
Actually a perfect side dish they remind me of a vegetable meatball. So addicting!


 Leftover Broccoli Cauliflower Appetizers



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Penne with Vegetables Pasta Recipe

Friday, June 16, 2017


This is the perfect light summer pasta meal. Of course I get to eat this all year long in Florida but this just shouts warm weather and a great change with a garlic butter sauce. I really think it's easy to get into eating heavy all the time coming out of winter. If you are a pasta lover like our family this one is a much healthier version than the heavier sauces for your pasta cravings!




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My Favorite Macaroni Salad Recipe

Wednesday, June 14, 2017

One of my favorites is macaroni salad with tuna or shrimp of course you can leave it out but if you love seafood this is a must try for you! This is how my mom made it. I have also had this with crab meat which is over the top if your a seafood lover and a little more pricey.





My Favorite Macaroni Salad Recipe

1 lb elbow macaroni cooked al dente to package instructions
mayonnaise
boiled eggs for garnish
1 stalk celery
1 small carrot
1 can tuna in olive oil drained ,1 cup small baby shrimp use canned or frozen sometimes I use both or shredded fresh crab meat
1 small bell pepper
granulated garlic
parsley flakes dried for the top to garnish
salt, pepper to taste
1 tablespoon or more to taste of sweet pickle relish
optional: green chopped olives or black olives

Drain the pasta, add the can of tuna or shrimp. In a food processor, add the celery, carrot and pepper. Pulse till finely chopped. Add to the pasta. Stir in the herbs, spices and relish to taste add mayonnaise until the mixture is coated completely around 2 cups.
Slice eggs for the top and garnish with dried parsley.
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Easy Peanut Butter Chip Bars

Friday, June 9, 2017
My easy go to bar when someone is bugging me to make something sweet and I am not in the mood to bake. This is so easy to throw all in one bowl, bake and make them happy. Peanut butter and chocolate are of course the perfect pair . So when someone in your household is wanting something sweet and delicious you just found the perfect recipe!



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Italian Fried Steak

Thursday, June 1, 2017
Let me just say you can use any kind of meat here. Steak, chicken, cube steaks, turkey. Doesn't matter this is a basic coating that is fantastic on every meat you want to fry. No matter what you use for the meat it always is delicious and the smell frying is mouth watering.

Italian Fried Steak



Italian Fried Steak
Italian Fried Steak



Marinade:

1 cup any good tasting white wine if it not a good tasting wine don't use it!
3 cloves minced garlic
1/4 cup lemon juice
1/4 teaspoon salt, pepper, cayenne
dash of dried Italian herbs 
add some fresh basil and rosemary if you like it
3 tablespoon extra virgin olive oil

Meat I prefer:

Steak boneless: (New York Strip, Boneless Ribeyes or whatever you prefer these are the most tender) sliced in long pieces or substitute chicken, cube steaks, veal, or even fish.

Coating mixture:

1 egg
1 cup flour
water
Italian flavored bread crumbs
Parmesan cheese added to bread crumbs two or three tablespoons

herbs: dried oregano, basil, parsley, salt, pepper, granulated garlic

Marinate the meat  for at least 3 hours or overnight.

Slice the drained meat around 1/2 thick pieces.

Shake into all purpose seasoned flour in a ziplock bag around 1 cup flour and around 1 teaspoon each of herbs and seasonings.

Place bread crumbs in a pie plate with seasonings.

Beat an egg and 1/4 cup water in a pie plate set aside.

Dip each floured cutlet into the beaten egg water mixture and then 
into Italian flavored breadcrumbs.

In a large fry pan add 2 tablespoons butter and canola or vegetable oil to cover the bottom of the pan and heat to medium heat. Saute steaks on one side till golden brown then turn and cook till golden brown on the other side.  Place on paper towel to drain off oil.

Serve immediately.
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