Saturday, October 31, 2009

Hot Coffee with allot of kick... a Winter Assortment

Pictured is Chocolate Obesession below  and The Godmother to the above center.























Time to break out my Alcohol and Coffee drinks, Winter is drawing near and these will heat you up, I promise. I have tried them all and my personal favorite is the Godmother which is also on this site, but there is something for everyone on this list I'm sure. Hope you find your favorite. These coffees are great for company or a party. Feel free to tell me about some of your tried and trues that were missed.

Irish Coffee: add 1-1/2 ounces of Irish whiskey to a cup of hot coffee and add a dollop of whipped cream .

The Godmother: (pictured)  .5 oz  Amaretto 0.5 oz Frangelico 4.0 oz Hot Coffee 2.0 oz Cream or half and half, add 1 ounce of Amaretto to a cup of hot coffee and add a dollop of whipped cream
toasted almonds on top.

Cafe Amaretto Delight: 1 oz of Amaretto to hot coffee add a dollop of whipped cream and toasted almonds.

Night in FloridaThis is a popular tropical party drink.

3/4 cup coffee 1 1/2 tsp Kahlua 1 1/2 tsp Frangelico 1 1/2 tsp Grand Marnier 1 1/2 tsp Bailey's Irish Cream.. top with whipped cream and grated orange peel.

Cajun Coffee : 3 cups hot coffee 6 tbs molasses 6 tbs dark rum Whipped cream

Cafe Nero: Galliano Sugar Lime juice Hot coffee.. Rim a glass with sugar, then coat the inside of the glass with sugar and lime juice. Fill the glass halfway with Galliano and light it. Twirl the glass slowly to melt and caramelize the sugar. Fill the rest of the glass with hot coffee.

Chocolate Obsession: 10 oz brewed coffee, hot, 1 oz chocolate liqueur 1 oz hazelnut liqueur. In a warm 12-oz wine glass, mix coffee and liqueurs. Top with whipped cream, a swirl of hot fudge syrup, a sprinkling of cocoa powder and chocolate curls.

Colonial Coffee :6 cups hot coffee 3/4 cup Kahlua 1/2 cup brandy Whipped cream Cinnamon, ground. Blend the coffee and liqueurs together and pour into 8 mugs. Top with whipped cream and a sprinkle of cinnamon.

New Orleans Coffee: 1 cup coffee 1 orange 5 tbs cognac 5 tbs benedictine 1 tsp brown sugar
3 cloves, whole.Strip off a large piece of orange zest, and poke the cloves into it. Place in the bottom of a mug, with the brown sugar. In a saucepan, mix the cognac and benedictine and heat through. Light the alcohol and pour (flaming) into the mug. Fill mug with coffee and serve.

Spanish Coffee: 1/2 oz Tia Maria 1/2 oz rum 1 cup hot coffee Mix and serve with whipped cream.

Vermont Coffee: 1 oz light cream 1 oz maple syrup 2 oz dark rum 6 oz hot coffee combine in a mug and enjoy!

Keoki Coffee: 1 cup hot coffee 1 oz Kahlua 1/2 oz brandy Whipped cream

Belgian Coffee: 1 ounce Triple Sec 1 ounce Irish Cream 3 ounces Coffee

Mexican Coffee: 1 ounce Coffee Liqueur 1/2 ounce Tequila 5 ounces Coffee

Black Gold Jackpot: In a heated cup place 4 ounces hot coffee, 1/4 ounce each of triple sec, Amaretto, Irish Cream liqueur, hazelnut liqueur, and a splash of cinnamon schnapps. Top with whipped cream sprinkled with ground cinnamon and chocolate shavings. You can add a cinnamon stick or sprinkle of cinnamon.

Caribbean Coffee: add 1 ounce Creme de Cacao (brown) and 1 ounce dark rum to hot coffee and sprinkle with cinnamon place in a hot cup that has had its rim dipped in fresh squeezed lime juice and then in sugar.

Irish Creme: Just add an ounce of any brand Irish Cream Liqueur to hot coffee (one of my favorite drinks) again some whipped cream, and a little caramel swirl over the top and crushed toffee bars.

Doublemint: 1 ounce spearmint schnapps, ½ ounce Creme de Menthe (green) in a cup of hot coffee, finish with a dollop of whipped creme and chocolate mint shavings. wonderful at Christmas time.

Halloween Wishes to All



Have A Safe and Fun Happy Halloween From What's Cookin' Italian Style Cuisine......Featuring Mrs. Garlic Boo and Mr. Tomato Cukey sending fun and good cheer your way.......


Happy Halloween








Wednesday, October 28, 2009

Quesadilla With An Italian Kick

A little different than usual. We put lots of provolone cheese mixed with sharp cheddar to make this one. A little garlic powder sprinkled on each slice of the cheese for a spicy flavor.


Another one of our favorite game day appetizers.





Adding a some sour cream, jalapeno peppers, black olives shredded lettuce and chopped tomatoes.



We also like to add some grilled chicken that has been spiced up with garlic and marinaded in Italian dressing first.



To us this is just a grilled cheese tortilla appetizer with a spicy Italian garlic flavor and we just love these overstuffed with provolone instead of any other cheese.
Topping it all off with all the trimming including a dollap of sour cream.
The easiest part is cooking them.

Just take a large greased heated non stick fry pan. Add a few tablespoons of olive oil on the bottom of the pan first . Add a flour tortilla, cheese on top of that, at least four slices of cheese, two of the provolone, two of the sharp cheddar, ( add chicken at this point if you decided on a meat Quesadilla) sprinkle cheese with garlic powder, pepper, parsley, top with another flour tortilla and brown on both side until the cheese is melted and bubbly and outside is crispy.

Actually allot of times we eat these plain, nothing on them except cheese, its a great snack and I can't tell you how addicting they are with that garlicky flavoring inside.....it makes all the difference.







So I hope you like our version of this classic Quesadilla. Italian Style , you wouldn't have expected anything else.... :)

Apples, Apples, Apples Tips and Facts

Everything you need to know about apples....or almost everything. Some Apple recipes you will find on this blog site.... This has the whys, where's, what's, for the use of the many kinds of apples ....
Coming myself from an area in Upstate NY Utica NY. The (New Hartford NY) area very close by, had huge apple orchards with a fabulous store to purchase them and were the best I can ever remember. This was the place to shop in the fall. Bushels and bushels would be all over the stores, you never went out empty handed, the place was full of pie making apples, eating apples, and cider making apples etc.. The kitchens in the month of October would be overflowing with apple cakes, apple dumplings ( my favorite)applesauce, caramel apples, apple pancakes, apple brownies, I think you get the idea....(laughing out loud) So, it was always confusing in that store, they all always looked so darn good, then we would get home and that apple didn't cook all way through in the pie, or was too tart. So this is a list tips and facts, that hopefully will give you a better idea on what to do with this wondrous fruit.....


Arkansas Black A medium to large apple dark purple to almost black Very, very hard texture and an excellent keeper. Almost too hard-textured at harvest. Best after some storage time. Great for baking; and terrible for applesauce. A Winesap type. Late season.


Baldwin Good quality large red apple An old variety, subject to cold injury in the winter late mid-season medium sweet.


Blushing Golden Medium-sized waxy coated modern yellow apple with a pink blush Jonathan/Golden Delicious cross. Firm flesh with flavor like Golden Delicious, but tarter. Keeps well Late season


Brae Burn Rich red color with white flesh Sweet Best for eating Late season.


Cameo A large, round sub-acid apple with red blush stripe over yellow. Late ripening


Cortland A Ben Davis/McIntosh cross large flat, dull red apple with a purple hue and soft, white flesh Less aromatic than McIntosh Good keeper. Very good in salads. Mid season


Cox's Orange Pippin Popular in English markets. Medium sized, golden yellow skin, with brownish orange often russeted. Flesh tender, crisp, semi-tart early


Crispin Light green to yellowish white Sweet, rich, full flavor Firm, dense texture Best for: eating fresh Mid - late season

Empire A McIntosh type apple Long shelf life Aromatic and crisp with creamy white juicy flesh. Best for: eating fresh Early - Mid season


Fuji Very sweet, aromatic flavor Yellow-green with red highlights Originated in Japan. Best for: eating, salads, best applesauce apple Late season


Gala Developed in New Zealand. Sweet, aromatic flavor Best for: eating, salad, best applesauce apple medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. Early to mid season


Ginger Gold Very slow to turn brown, so it's a great choice for apple slices. Best for: eating, sauce, salad


Golden Delicious Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin Stays white longer when cut; Best for: salads, blend in applesauce Early season


Grimes Golden Firm white flesh which retains its shape Rich mild flavor when baked or cooked. Tender skin, with a "grimy mottled surface. Stays white longer when cut; Best for: salads, blend in applesauce Early season


Granny SmithVery tart Bright green appearance, crisp bite and sour apple flavor. Best for: people who like bitter sour apples rather than sweet ones :-) Mid to late season Not good for applesauce unless you add sugar (or like a very tart applesauce)


Gravenstein Greenish-yellow with a lumpy appearance A good, all-purpose apple, Good for applesauce and pies.


Hokuto A Mutsu/Fuji cross crisp texture of Fuji, large size and shape of Mutsu, sweet flavors late mid-season


Honeycrisp Introduced in Minnesota Very sweet and aromatic Great for juice, as it is a very juicy apple Best for: Eating, pies, baking Mid season.
Jonathan One of the first red apples of the fall Sweet-tart taste with firm texture Light red stripes over yellow or deep red Originating from Woodstock, N.Y., the Jonathan apple is crimson with touches of green. Typically available from September through April. They have a spicy tang that makes them good for pies, sauces and cider. Best for: eating and cooking Early season


Jonalicious Flavor like Jonathan but a little less tart and darker red skin. Larger, crisper, and juicier than Jonathan, and a better keeper. Slightly sour/acid balance. early mid season


JonamacA medium-sized Jonathan/McIntosh cross Sour flavored, aromatic and tender fleshed like McIntosh. Early season, a few days prior to McIntosh. Poor keeper.


Jonagold A cross of Jonathan and Golden Delicious. Best for: eating, sauce, pies, salad, baking Mid season


Liberty A highly disease-resistant introduction from Geneva New York. Liberty has superior dessert quality, similar to one of its parents, Macoun. Best for: eating, sauce, salad flavor improves in storage late season


Macoun Named after a famous fruit grower in Canada Best for: eating, sauce, salad Very good, sweet, all-around apple


McIntosh * Popular in America since 1811 Best for: eating, sauce, salad , good as part of a blend for applesauce Sweet, mild flavor


MelroseThe official apple of Ohio Similar to a Jonathan but sweeter. Good for pies: the slices hold together in pies Keeps well


Mutsu Great apple It is sweet and crisp A lot like a Golden Delicious Best for eating fresh and it makes a great applesauce


Northern Spy Large, high quality fruit Good for storage mid-late season


PaulaRed A tart apple with light to creamy flesh. Good for eating, in pies and sauces.


Pink Lady Rich red/pink color with white flesh Very sweet and crisp Best for eating and makes a naturally sweet, smooth applesauce and it is good in salads and pies. A cross between a Golden Delicious and a Lady William. Late season


Red Delicious A very well known worldly renown favorite (now being replaced by Fuji and Gala) Best for: eating, salad, very good as a base apple for applesauce Thin bright red skin with a mildly flavored fine-grained white flesh. Bruises easily and does not keep well. Early to mid season There are many, many varieties of red delicious.
RomeBest for: baking and cooking - but not applesauce - not sweet enough, and it has a fairly bland flavor Very smooth red apple with a slightly juicy flesh.Very hard flesh Mid to late season


Spartan A cross between the McIntosh and Pippin apples. Good all-purpose apple.
Stayman or Stayman-WinesapJuicy, cream-colored to yellowish flesh with a tart wine-like flavor. (often also called winesap) Good storing apple, bruise resistant, dull red coat. Best for: Cooking, pies and cider


Suncrisp A hard tart, long keeping apple. Red over orange color; Golden Delicious-type Ripens late in the season Best for: Baking, storing.
Winesap Rich red color with white flesh Crisp texture and juicy Best for cooking Mid to late season


Yates Rich red color with white flesh Sweet Best for eating Late season


York Crisp and flavorful . Deep red with green streaks Best for eating. holds texture during cooking and freezing Fuji apples are bi-colored, usually striped with yellow and red, and are sweet, juicy and firm. They're available year round. Great for all uses, particularly snacking




Tips:



Store apples in the fridge to slow ripening and retain flavor.


Dip apple slices into three parts water to one part lemon juice to impede browning


Always wash apples with soap and water; rinse well.


To prevent apples from absorbing odors, store apart from foods with strong smells.


Always choose firm apples with no soft spots.


Granny Smith apples are great for baking.


Green apples that have taken on a yellow hue are likely to be past their best for eating.


Good apples have unblemished skin.


Good apples for eating are the ones with the roundest shapes. Fuji and gala are good eating.


Good apples feel heavy for their size.


Tuesday, October 27, 2009

Buffalo Chicken( Straight Off The Grill) Salad

Grilled Chicken Breast with a Buffalo Barbecue Sauce over Romaine Lettuce Salad, veggies, crumbled bacon topped with your favorite dressing.




Your choice of Blue Cheese, Peppercorn Ranch or your preferred dressing over with a glaze of barbecue hot sauce......












Chicken marinates over night and melts in your mouth, juicy and tender.
















Marinade:

1 can (8 ounces) tomato sauce

1/2 cup of hot sauce any brand

1/3 cup molasses

1/4 cup vinegar

1 clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground black pepper

dash salt

4 chicken boneless chicken breast sliced 1/2 thick


Marinade overnight reserving 1/4 cup to pour over chicken salad when serving.

Grill chicken on medium heat till cooked.


Salad :slice all veggies to your desired size


Hearts of Romaine lettuce cut up

tomatoes

cured black olives

sharp provolone cheese

cucumbers

croutons

blue cheese crumbles

cooked bacon crumbles

Cut up lettuce arrange on plate, add veggies, top with chicken, more sauce and dressing of choice.

Sunday, October 25, 2009

Happy Halloween Recipes and Party Fun Idea's 2009




It's Halloween and party time, here is a quick list of party foods, that will make your table perfect for your guests to get them in the spirit of Halloween..
Pictured to the left, we have gravestone sandwiches,witches brooms deviled egg eyes. See below pictures for more....have fun !...









This is the front of our house this year for Halloween....


Can never have enough pirates!





Tangerine carved pumpkins are my favorite to make...you can make so many faces on them!
The donut eyeballs are yummy! Peanut butter filled Granny Smith apples and teeth for marshmellows, great fun that will make all your guests smile :).




























Tried to give you some close ups shots this is the full shot of all of them starting from the back. Gravestone sandwiches, tangerine pumpkin fruit cups, apple peanut butter teeth, witches brew, mummy dogs, deviled egg eyeballs, donut eyeballs,dirt worms,meatballs swimming in sauce faces, and english muffin faces.







A fun time of year for me. Growing up it was always so cold by October to go trick or treating. Regardless of rain,sleet or snow, two pairs of pants, two pairs of socks, two sweaters, a coat, boots and hat would save the day. Nothing would stop me from going trick or treating. I can remember at eight years old, walking down the street in East Utica NY, Lansing Street to be exact, with my friends and the snow and wind would be blowing in my face I could hardly see the doorbell to ring. Eyes tearing, but all worth that one box of crackerjacks, or full size candy bar, we waited for all year to get. We always had out favorite house to stop at, and knew who gave out the "good stuff". Never had a worry in the world about the things back in those good ole days, unfortunately its a little different now and we can't be too careful protecting our children.



So these memories live on and we now can look forward to safe Halloweens in our homes. For the children the grandchildren and all the grownup kids in the world, I dedicate this post.



Hope you all take away something you like, they are all easy and fun to do.. Enjoy!!! and Happy Halloween to everyone !!!!!!



Entrance set ups are huge, scary spider webs are the best and using fishing line to dangle spiders, bats and other creepy rubber items. I am a big fan of pirates, so my theme is to have my entrance set up with pirates everywhere. Of course I have a pirate that electronically makes scary noises when you walk by or is voice activated.


Here are some of the fun foods "HOW TO" below from what's pictured above:


Mummies:

Hot dogs wrapped in strips of refrigerator dough,leave part of the top exposed for the face and bake... these at 400 till don't overcook. When cool, dot eyes with mustard drops, these are always a hit .

Eyeballs:

Powdered donuts holes using blue frosting for the base of the eyeball and chocolate chip center for an eyeball, making red lines with piping gel for veins.

Spooky Teeth:


Two slices of green apples, Core the apple and cut into fourths. Cut a small wedge on the skin side of the apple. Brush with lemon juice or keep them soaking until your done,  so they won't get brown. Fill with peanut butter or my favorite, Nutella! then add mini marshmallows for teeth and squeeze together.


Spider Cookies:


Make or buy chocolate cookies. Make a thin batch of white frosting, and using a fork, dip it in the frosting and make slashes of frosting in different directions on the cookies, add black piping or orange in center to look like spiders.

Meatball eyes:


Serve fried meatballs on a plate swimming in sauce. On each center of the meatball, slice large pieces of green olive and place a solid piece of black olive in the center of the green for eyes they will stick on if you use a little grape jelly or honey as glue.

Grave yard sandwich:


Use pieces of dark sandwich bread, like wheat or pumpernickel and cut the crusts off .Cut out shape of grave stones with a sharp knife. Fill with egg salad, tuna salad or ham salad. Use mustard or mayo, ketchup with a nozzle to write scripts on the tops bread such as RIP, Lon Gone, Cross and Skull, Al B Back, C. U. Later etc.You can arrange in a bed of shredded lettuce to stand up.

Broomsticks:

You can make broomsticks using refrigerator dough. Roll out a long handle for the broom and attach a small ball of dough to the bottom use fork to make tine marks. Brush with beaten egg, sprinkle these with Parmesan cheese, garlic powder and bake till set 10 to 15 minutes

Deviled egg eyeballs:

Boil several eggs, take out the yolks add to a bowl, use a few drops of green food coloring add enough mayonnaise to make it easy to fill them back up. Add slices of black olives to the middle and the piece of red pepper for the center. On the long part of the white of the egg, make red streaks using ketsup from a nozzle tip.

Witches Brew:

Lime sherbet floating in a bowl of Lemon Lime Soda.

Scary faced pizza:

Take English muffins, toast them fist. Add sauce mozzarella and broil just till melted. Make eyes out of black olives sliced, pepperoni centers. Slices of red pepper for the mouth.

Dirt pie with worms:

Use Oreo cookies crust for filling the bottom of mini muffin tins lined with Halloween or orange paper liners. Fill with chocolate pudding and add a gummy worm cut in half to each.
Other option is to make boxed brownie mix into paper liners, when cool melt chocolate on top. You can add the gummy worms to those also or leave plain.

Scary Oranges:

Slice off the top of the orange and scoop out orange as you would a pumpkin.Cut out a face as you would a jack o lantern. Fill back up with fruit salad, making sure the fruit is popping out of the eyes.

Have a safe, fun Halloween!!!!!!

Saturday, October 24, 2009

Triple Chocadamia Delight Cookies

All I can say about these is that they are definitely designed for all Chocoholics. The cookies are rich with chocolate, macadamia nuts and a fresh baked buttery flavor. Full of decadent intrigue. Normally you would just drizzle white and milk chocolate I decided to tint the white chocolate orange, for a fall looking cookie.


Delicious anytime, or any occassion, but get that cold glass of milk ready or that hot cup of java either one will do just fine.







Rich and decadent. Chocolate chips and macadamia nuts. A full bodied chocolate cookie that will satisfy all your chocolate needs.


These will flatten while baking and cracking is a characteristic of them.
Roll into round balls. Don't over bake, 8 minutes till set.



1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon of almond extract
2 cups of all purpose flour
2/3 cup of unsweetened cocoa
1 teaspoon of baking soda
2 teaspoons baking powder
1/2 teaspoon of salt
1 1/2 cups of semi sweet chocolate chips
1 cup of macadamia nuts chopped















In a large bowl, cream butter sugar eggs almond extract until light. Sift together all dry ingredients. Add to creamed mixture and mix well. Stir in macadamia nuts and chocolate chips. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake at 350 10 minutes. Remove to wire rack and cool completely.
Melt in the microwave about 1 minute per 1 cup of white chocolate chips, stir quickly till melted, add a drop of red and and drop of yellow to make orange chocolate. In a separate bowl melt 1 cup of milk chocolate chips for one minute stirring quickly till smooth. Using a fork make dripping stripes on each cookie with dark chocolate, alternating with orange to make the effect...

Thursday, October 22, 2009

Apple Blueberry Cookie Crumble

Well back in the good old days, na just kidding this one is pretty new for me, but we do hear that allot and when we remake all of those old time favorite desserts. This is another one of those comfort foods that warm the soul in the fall. We kept experimenting with our two favorite fruits and the old time favorite crumbles, but we love crust, so I tried both bottom and top for this crumble, here is a mixture of both. ..... Not sure what to call this one.......maybe we need a vote?


Vanilla ice cream or Fresh Whipped Cream go perfect with this dessert.








All fresh ingredients make the difference, use crisp but tart apples.





















Apples, spices, butter, blueberries gently mixed in.













This is the last step, putting the topping on, mixed with softened butter,oats, flour and spice. Ready for the oven.








Fresh apples and blueberry combo with a hint of cinnamon and cookie crust, just a delightful marriage of tastes. Enjoy!



Crust on bottom:
2 tablespoon butter, melted
1 package of crushed shortbread cookies around 10 cookies.

FILLING:
4 large tart apples, peeled sliced and cored
1 tablespoon butter
1 cup brown sugar

1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 cups fresh blueberries or 1 can of blueberry pie filling
2 tablespoons lemon juice
1 teaspoon of vanilla extract

(use half the sugar if using prepared pie fillings)

TOPPING:
1 cup all-purpose flour

1/2 cup oatmeal

1 teaspoon cinnamon

1/8 teaspoon of nutmeg
3 tablespoons brown sugar
6 tablespoons cold butter softened 20 seconds in the microwave

DIRECTIONS
Spread butter over the bottom of an 8-in. square baking dish. Sprinkle with crushed cookie crumbs press down gently. Set aside.
Combine the sugar, cinnamon and ginger; sprinkle over apples, dot with cut up butter and mix well. Place blueberries in a bowl. Sprinkle with lemon juice and vanilla, toss gently to mix well.
For topping, combine flour, oatmeal and brown sugar in a bowl, keep mixing in butter until crumbly. Spoon apple mixture into prepared baking dish. Top with blueberry mixture and then crumble topping .



Bake at 350 degrees F for 35-40 minutes or until bubbly. Serve warm with vanilla ice cream or fresh whipped cream.

Breakfast Sandwich Ham Egg and Cheese



Breakfast sandwich... Featuring ham, egg and cheese on wholewheat bread. Of course, growing up in an Italian household, this sandwich was only made on fresh baked Italian thick crusted bread, provolone and capicola. We still make that whenever we have this in the house. But working mom's and fussy kids changed the way we cook these days. So, here is the quick American version, and when time permits, try the Italian version.
Here's a classic sandwich when your on the go. With the quick pace and busy lives, this is a wholesome satisfying breakfast. My boys would love these anytime of the day, I use to make several ahead of time, they keep well for the next day. Any toasted bread, bagels, biscuits, English muffins and even the wonderful croissant will be wonderful with this layered melted tasty sandwich. We also make them alternating fillings, using bacon, sausages, ham, capicola or just plain without meat and your favorites cheeses..you can use several variations by adding peppers, mushrooms, tomato for a change.













You will need:


Lunch deli meat sliced, cooked ham, cappicola(hot ham) one slice per sandwich

Butter and olive oil for frying

1 egg per sandwich (cook to your families quanity)

Bread of your choice : Italian, wholewheat, bagels, croissants, muffins, biscuits, pita etc.

Cheese slices of choice : sharp cheddar, swiss, mozzarella, american cheese, colby etc.


In a large pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil. Saute ham a few minutes on both sides till it starts to get that little brown caramelized look. Remove ham drain on a paper towel. Beat the number of eggs according to how many sandwiches you are making. Put back into same pan you used for the ham ( this flavors the eggs) cook as you would an omelet , cooking on both sides flipping once. Remove from heat. Usually I cut this into four wedges making four sandwiches.Layer starting with bread, ham, cheese, egg and more cheese and top with bread.

Tuesday, October 20, 2009

Italian Amaretto Glazed Chicken with Toasted Almonds done in the Crockpot

A Tender Chicken Breast with Amaretto done in the Crockpot
Toast Almonds on a paper plate in the microwave for around 2 to 3 minutes till browned, keep stirring them and checking, do not burn.















4 Chicken Boneless breasts sliced in half to make eight pieces
1 stick of butter and 4 tablespoons of olive oil
1/4 teaspoon thyme, parsley, sage, rosemary
1/2 teaspoon of Garlic Powder
2 cups Chicken Broth
2 1/2 tablespoons of Corn Starch
1 package of Sliced Almonds Toasted
1 pound of sliced mushrooms
Amaretto

In a large fry pan saute chicken and mushrooms in 2 tablespoons of butter and olive oil till chicken lightly browned.
Add garlic powder and a dash of salt and pepper.
Transfer chicken to a crock pot with mushrooms and 1 cup of chicken broth cook on low for at least four hours.
In a small saucepan melt one tablespoon of butter, whisk corn starch in and add remaining chicken broth, bringing to a boil. Stir till smooth, remove from heat, add 1 tablespoon of Amaretto.
Toast almonds in microwave as described above.
Put chicken on a plate add 2 tablespoons of glazed sauce on top of chicken, top with toasted almonds. Spoon mushrooms around plate . Serve with steamed white rice, I add toasted almonds to the plain rice with a little melted butter.

Italian Rice with Meat Sauce and Fresh Veggies


And yet another one of those dishes, grandma and mom made when we had leftover sauce, meatballs and there was always an abundance of fresh veggies in the house...this was a nice treat as it had the freshness of the garden with the taste of an almost meat pasta dish with the rice used instead...and yes we used pasta in its place if we were out of the rice, then it became Italian goulash.... :)
Fresh veggies and rice with a similar to meatball topping and sauce.....


You can make this a main meal with these meats and veggies on the rice, add some garlic bread, some antipasto salad and you will have a full course meal!








Sausage and loose hamburger fried together with your favorite sauce.








1/2 pound of hamburger
2 Italian sausage links out of the casing
16 oz of favorite sauce

In a large fry pan saute both meats together. Add 4 tablespoons of grating cheese, 1/2 teaspoon of garlic powder, 1/2 teaspoon of parsley. Dash of salt and pepper. Cook till browned. Drain excess grease. Add 8oz of sauce to the pan and continue to cook for 10 minutes on low.


Dice 1 tomato, 1/2 cup total of diced red and green bell pepper, and 1 clove of finely minced garlic, mix together add 1/4 cup of veggies to pan cook another 5 minutes . Reserve fresh remaining raw chopped veggies for on top for garnish..


Boil 2 cups of white rice or whatever you prefer to package directions. Place cooked rice in a large dish. Pour meat sauce over the rice. Add more sauce on the bottom of a plate arrange a scoop of rice mixture on the sauce. Top with grated cheese and remaining veggies garnish with basil.

Italian Salsa With Fresh Garlic

All fresh veggies cut up served with your favorite chip....a great little appetizer. Pictured is on a garlic pita chip. Garlic bagel, garlic bread, or crackers, make this all fresh kind of Salsa addicting... but its Italian~ what isn't?





The tomatoes are straight from the garden, basil grown outside on the front porch and peppers and garlic from the side of the road stands we have all over the state....all fresh always.





1 Red Bell and 1 Green Pepper cleaned and diced
2 Large Vine Ripe Tomatoes chopped into small pieces
2 cloves of Fresh Garlic Minced
2 tablespoons of White Wine or Balsamic Vinegar
Dash of Salt and Pepper
Dash of Cayenne Pepper
Several Fresh Basil Leaves, chopped fine
Mix together allow at least two hours in refrigerated until serving.

Serve with garlic pita chips, garlic bread or crackers.

Monday, October 19, 2009

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie










Just always one of those requests ,you know is going to be asked for every time at a family gathering. A classic favorite and well understood Old Fashioned Banana Cream Pie simply delicious.









3/4 cup sugar ........
3 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract
1 tablespoon butter
4 peeled and sliced banana's
1 (9-inch) baked pie shell recipe below






Directions:In a nonstick 1-quart saucepan, combine 3/4 cup sugar, 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 2 cups milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat , add vanilla, and butter. Whisk until uniformly incorporated. Add sliced banana's to pie shell. Pour 1 cup of whipped cream to the the filling folding gently, pour into the prepared pie shell over banana's. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Cover pie with whipped cream or non dairy whipped topping.



Pie shell:
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water

Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking. Preheat the oven to 350 degrees F. Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Friday, October 16, 2009

Pink Italian Lemon Ricotta Cookies( In Honor of Breast Cancer Awareness Month)


OK ladies this month everyone needs to get in for their yearly checkup ......
A Cause I am truely passionate about. Many times we take for granted things are ok, I speak from experience. Early detection does save lives. This disease warrants no one...thank you for reading.



Pink Italian Lemon Ricotta Cookies (In Honor or National October Breast Cancer Awareness Month)















2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick margarine, softened ( any kind that's recommended by the American Heart Society) if using butter use unsalted and 1 teaspoon of salt instead of 1/4 teaspoon.
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
a few drops of red food coloring Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.


Frosting:
1 1/2 cups of confectionery sugar
2 tablespoons of shortening
1/2 teaspoon of lemon extract
3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.
Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.

Thursday, October 15, 2009

Caramel Apple Syrup

Fall brings an abundance of apples, this syrup is wonderful on apple pancakes, or just as a dip...






This is a short and sweet recipe, used on pancakes, topping but the best dip for apples just as a snack. A fall treat and especially great at parties....









CARAMEL SYRUP
1 c. brown sugar
1/2 heavy cream
1 tablespoon cornstarch
1 tablespoon butter
Bring to boil. Cool several hours in refrigerator .
****For pancakes, make your favorite recipe or use mine from (http://pegasuslegend-whatscookin.blogspot.com/2009/10/chocolate-chip-raspberry-pancakes.html) and sprinkle with cinnamon and sugar on top add sliced apples and serve with caramel syrup.

Wednesday, October 14, 2009

New York Bagels Italian Style Pizza

New York Bagels Italian Style Pizza.



Everytime I go visit my family in Upstate NY, I have to stop at my favorite Bagel Shop located in Utica NY.



The Bagels are actually too delicious to even think about making them into pizza when fresh, however, they do sell them on the lunch menu and make sandwiches with them. They also have so many flavors, I couldn't begin to tell you what my favorite is.

The Bagels taste wonderful without anything on them, smoothered in butter or if there happens to be anything left the next day, that started to get a little hard, here what we would do with them. Gigantic Bagel Pizza's! A day old bagel becomes a Gigantic Bagel Pizza.....






6 Plain Bagels split in halves
1/2 cup olive oil
1 cup puree’d Whole Tomatoes
2 cups Mozzarella Cheese
1/4 cup Romano and Parmesan blend cheeses
1/4 teaspoon Red pepper Flakes
1/2 teaspoon each Garlic powder, Oregano and Parsley flakes


In a blender add tomatoes and spices blend 20 seconds. On a well oiled cookie sheet, split bagels in half, middle sides up and broil till browned, remove from oven. Put oven on bake at 430 degrees. Top bagels with sauce, mozzarella cheese, grating cheese, return to the oven until cheese if melted and bubbly. You can add any chopped meat toppings you like before adding the cheeses, suggestions, pepperoni, sausage, meatball, mushrooms, olives, peppers.