Saturday, July 31, 2010

Grilled Lime Chicken with Zucchini and Rice

Marinade is a wonderful lime and pineapple bath all day! When I came home to grill this is was tender, juicy and delicious

1 green squash zucchini cut in slices
1 yellow squash cut in slice
1 cup mushrooms sliced
1 cup chunk pineapple
6 chicken thighs or 3 breasts sliced in long pieces
1 bell pepper sliced in long pieces
2 limes
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 cup olive oil
sea salt and black pepper
2 cups plain boiled rice

In a large glass dish place all spices and chicken and mix all together. Squeeze one limes juice all over the chicken. Marinate for at least three hours or overnight.
In a large grill wok pan ( you can find at any store that sells grills) sprayed heavilly with non stick spray oil, place all the vegetables and chicken with oil and seasonings all in the wok, stir fry till chicken is cooked through. Serve over boiled rice and add sesame lime sauce over chicken.

Sesame Lime Sauce
2 tablespoons soy sauce
1 tablespoon orange juice
1/4 teaspoon sesame oil
1/4 teaspoon grated fresh ginger root
2 1/2 teaspoons fresh squeezed lime
1 teaspoon toasted sesame seeds
Printable Recipe

Thursday, July 29, 2010

Italian Pizza Fritta Outside on the Grill Plus Video


Italian Traditional Fried Feast Dough
A powdery wonderful Italian treat to make, we can never make enough of them! Just like at those old fashioned Italian feasts, oh yeah, back in Upstate NY all summer long you can enjoy these beauties at the local Catholic Church feasts, but you can also enjoy them in your backyard in a cast iron skillet pan right on your own grill. There's nothing to it!



Here is a recipe, that has been passed down for many generations. Fried dough, pizza fritte, pizza fritta, whatever you want to call this, this dough is one of the finest addictions of all Italian treats! You can never have enough, and once you make it yourself, you will wonder how you lived so long without trying this wonder delicious dough fried with sugar...so simple, but a life long memory and made by most Italians all over the world. Growing up in NY this was one that at every Italian feasts would have people lined up to buy dozens of these and sometimes waited for hours in that line waiting for them to make that fresh batch, while they went so fast... everyone knew it was worth the wait! But boy did it piss me off as they bought them up before I got my turn!

The brown quickly and as soon as one side is puff and the edges are brown just flip them over with tongs, always place these on paper towels to drain the oil.


Italian Pizza Fritte, Fritta
4 1/2 cups of all purpose flour or bread flour
1 pk dry yeast dissolved in 2 cups luke warm water
1/2 teaspoon salt
1 tablespoon sugar
4 tablespoons olive oil

Mix until forms a ball, knead until smooth and elastic, add more flour if dough is sticky , this should not be dry but firm until a ball forms. Rise in a bowl covered with a wet towel, until doubled in size in warm spot, away from draft.... stretch out into circles donut shaped poking a hole in the center, rise on a large cookie sheets lined with wax paper for 1/2 hour, fry in hot oil, check oil by putting a little piece of dough in the pan if it sizzles it ready( you can fry inside or outside on a side burner for the grill in cast iron pan) till browned, see, video at the end. While warm dust with regular or powdered sugar, cinnamon sugar, or spread with your choice of jams.


For those in a big hurry and need a quick fix:
Here is an easy way out and quick version that I found at an all you can eat buffet, nope not Italian but easy, quick and no wait, if you don't want to make the dough. When asking the owner what they were, she told me, they fried regular refrigerated biscuit dough in hot oil and put sugar on it, their version of fried dough. The refrigerator biscuit dough fried up quick and actually tasted better than I expected for a quick fix. So, if you are too busy to try dough from scratch give this one a try and there is no comparison to fresh made dough but this is a quick substitution for the real deal!


They normally come 10 in a package and puff up and brown quickly in hot oil, you can use any variety you like or brand, they all come out the same.



You will need to watch these carefully as they will cook fast and burn easily if you don't keep an eye on them

While hot sprinkle with regular or cinnamon sugar.







This is just a quick video of pizza fritta from homemade dough and how it's done, hope this helps you get an idea of how easy this is to make. We cooked this outside on our grill in a heated cast iron skillet, these are so light, crisp and delicious. You can serve with sugar, cinnamon sugarm powdered sugar, butter, peanut butter, jam, or just plain. Fried dough has been a special treat for years in our family and you will find them at Italian Feasts in Upstate NY to be very popular. Always a great treat. Over the years this one has been passed down from generation to generation and is always a favorite with the children




video

Tuesday, July 27, 2010

Back to School Giveaway and Strawberry or Blackberry Freezer Jam Recipe

Almost time for back to school,the summer is just flying by, they go back here in Florida around the 9th of August. So before school is back in full bloom all over the country I thought this is a great time to share with you a new giveaway, in which you could win a $60 gift card to spend however you wish they are featuring dining rooms sets and more than 200 online stores, which feature beach toys, board games, cookware, baby accessories and anything else you think might make your back to school needs more complete. Contest for US only for shipping purposes. So visit CSN Stores and tell me what item you fall in love with!
http://www.csnstores.com/ourstores.asp
And speaking of that shopping spree to go on, you probably want to know how to win the $60 gift card to CSN Stores. All you have to do is comment below with your favorite item on their webpage after you visit their stores for one entry (example I love their kitchen carts and islands and have one that is awesome for cooking and extra space!). You can get an additional entry for each of the following you choose to do: Follow me on Networkblogs, Twitter, Google or follow What's Cookin' Italian Style Cuisine Blog just hit click follow . Tweet about this giveaway. Or blog about this giveaway. Just leave an additional comment and tell me what you did, with the appropriate link to Twitter or your blog for each entry.

It will be random draw with one winner on August 6th. Be sure to leave an e-mail address so the $60 gift card is directed to the appropriate inbox! I will announce the winner on blog as well so you can leave me the information on there... Good luck and have a safe rest of the summer..... of course my blog wouldn't be done without a back to school recipe ...

Strawberry chunky freezer jam with wonderful fresh flavored fruits that will stay fresh in the freezer around one year! Going back to school, this is perfect for the kids to have a healthier lunch made with love! I love these tiny container for a portable spread, the sandwich doesn't get soggy and they add it last themselves...all the school kids were always jealous with this homemade jam.

Amazing jam that takes no time to make and is always fresh from your freezer! I was so happy to be off the weekend, and catch up on my blogging. I have strawberries, blueberries and blackberries in the fridge. So guess what I have been up to? Last night I decided to finally try blackberry for something different instead of my traditional strawberry flavored or blueberry. My favorite is blackberry jam, but I never tried using them for this recipe, so glad I did!



Either one of these comes out great! But remember this is a chunky fruit jam not a spread or clear, that will make the jam not set if you have too much liquid in this recipe.
I used plastic to freeze this in. I have seen others use glass that always worry me that it will crack and clumsy me would drop it for sure!




Just to make sure everyone knows jam has fruit pieces in it while jelly is a puree, so be sure not to puree your berries when making this. Secondly, it's important to do just one batch at a time, but this recipe will work fine doubled as well. This is worth the time to take and very economical , plus it tastes great and is healthier!

2 cups measured crushed fresh strawberries or crushed blackberries mashed by hand with a potato masher or pulse with seconds to leave chunks of fruit, but remember to re measure after crushing them for a full 2 cups as the liquid makes a difference crushed.
4 cups sugar
1 (1.75 ounce) package dry pectin
3/4 cup water less 2 tablespoons
2 tablespoons Grand Marnier orange flavored liqueur ( this is optional the jam is thicker if you omit water or liqueur) I prefer to use the orange liqueur.
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into freezer style storage containers. It's just that simple!
Place tops on the containers leave 1/2 inch of head space, and let sit at room temperature for 24 hours. Place into freezer, and store frozen until ready to use or refrigerate some of this for up to three weeks. This makes around 18 to 24 small 4 oz plastic containers as shown in the first picture above or 4 -12 oz glass or plastic freezing jars/containers.

Freezer jam is meant to be stored in the freezer. In fact, it will keep beautifully in the freezer for up to a year. You can also keep freezer jam in the refrigerator for up to three weeks. Once you open a container of jam, you should use it within three weeks as well. Just remember never to keep freezer jam at room temperature, or it will spoil.
Again don't forget to enter for this great giveaway and $60 gift card drawing . Good Luck, spread the word and thank you CSN stores online!~

CS8N2AFZKRBC

Monday, July 26, 2010

Grilled Fresh Florida Seasoned Redfish with Lime Butter Sauce

Fresh caught Seasoned Grilled Redfish in a Lime Butter Sauce.....
Hoping my good friend Drick at Drick's Rambling Cafe likes this one as his fish stories, wonderful fish recipes and food blog always inspire me and this recipe is a little like the Cajun way!

A big thanks goes out to my fabulous fisherman husband Nemo, who caught one of our favorites this morning at 7am! Below is the heavenly butter sauce that will go all over this delightful fresh catch! Lime, butter and garlic....smells so good, while its cooking.
Cajun seasonings, olive oil, lime and more are rubbed all over this beauty!
Seasoned to perfection and then grilled until fish is done and flakes away with a fork. Careful art goes into making great filets..he did a great job no bones about it!

You may have seen a previous post on Fried Florida Redfish Italian Style , which has instructions on how to filet this. Or maybe you never heard of this kind of fish, Redfish and your missing out on this. This is one of the most sought after fish along with Snook, in Florida waters, in the rivers and beaches, they feed and live in shallow water in seagrass and hard to come by. So last year my husband Nemo finally got a Kayak so he can go out and fish for these..here is his first catch of this season!

Amazing catch this wonderful Sunday morning in the Indian River Lagoon near Cocoa, Florida, just before 7am. My adorable hubby caught this awesome Redfish for our lunch today, so lucky this Redfish, was in the right slot size at 26 inches, this bad boy was coming home with papa Nemo!

Ok so here's what you do!
Grilled Redfish:
Aluminum foil
2 large fresh Redfish cleaned made into filets preferably with skins on as it will stay juicier as it cooks on the grill the skin will fall right off the fish when cooked (he totally skinned this one before I could tell him to leave it on)
Olive oil
2 teaspoons of minced garlic
garlic powder
1 bottle of worcestershire sauce
Cajun seasonings( I used Weber seasonings)
rose salt or sea salt
fresh limes 2 or 3

Lay a big enough piece of foil out to fit your filet on, one for each piece of fish. Pour olive oil on the foil around 1/4 cup, coat fish on both side. Generously sprinkle with worcestershire sauce on one side, sprinkle top with garlic powder, cajun seasoning, rose or sea salt, and juice of 1/2 lime. Fold up the sides and middle of foil. Place on grill. Cook till fish is white and gently pulls away.
Lime Butter Sauce
In a large fry pan:
melt 1 stick of butter
add 2 teaspoons of minced garlic
add a drop of worcestershire sauce
Whisk all together.
Add 2 tablespoon chopped cilantro or italian parsley, and the juice of one fresh lime. Cook just a few minutes on low, making sure all the flavors have combine. Pour over grilled Redfish~
Printable Recipe

Sunday, July 25, 2010

Baked Zucchini Tater Fritter Appetizer Recipe

Appetizer or side dish..I know you think of a fritter as fried and yes they taste better, but this is a healthy baked version with taters in them. I make these when I have lots of summer zucchini squash and leftover mashed potatoes.. They go great with any meal.

A mixture of mashed potato, zucchini, cheese, bread crumbs and spices then baked...no eggs!
The inside is soft with a cheesey garlic flavor.



1 cup mashed potatoes

1/2 small zucchini grated or half a large one pulse in food processor

1/2 teaspoon garlic powder, cayenne pepper, parsley, oregano, salt, pepper

1/4 cup Italian flavored bread crumbs or more to hold together, should be a firm drop mixture

1 cup shredded mozzarella cheese

2 tablespoon grating cheese

optional 2 tablespoon olive oil

Mix grated zukes and mashed potato all together, add cheese and spices, drop by tablespoons on a parchment lined cookie sheet bake at 400 until cheese is golden brown on top.


Saturday, July 24, 2010

Simple Things in Life and Berry Cherry Pancakes

The simplest things in life are right there in front of us, the fruit of life begins with love. Our love for life. If you cherish it, you also need to respect the privilege.




My posts are usually just full of rambling things about how to make a certain something in a recipe , seems to be the attraction, of course this is a cooking site, duh! ( laugh) so I will promise a recipe after this long winded observation.
I was thinking this morning, its time to write about something a little different today, how amazing life is to wake up everyday, and beat the many odds and obstacles we encounter and are against us throughout the day, and still be lucky enough to come home and talk about it. The obstacles we run into during the day are many to change our lives, and the gamble is so high. We encounter several issues we may never know about, like the many drunk drivers on the road. Do we take it for granted? I think so. So often, too much in a hurry, we don't realize how close we came to harm that day to appreciate our lives on a daily basis. Looking back at all those close calls while driving with reckless drivers on the road, they are texting or talking on cell phones, that alone scares the crap out of me. We definitely need strict laws enforced everywhere. Then how about the many times through the years, almost falling from slipping on something, or not thinking when plugging something in with wet hands, being in a hurry can really hurt you lots of close calls, I will bet you all have your own right?. I guess, we all need to slow down a bit. Never take precious life for granted, love the family and friends you have, appreciate them, make more time for what's important. I am thankful to all my readers, family and friends and hope that you all are having a safe wonderful summer and have wonderful stories to tell each day for decades to come~
Not much of a post without a recipe and I pormised, so here is the simplest pancake recipe and have a Berry Cherry Day everyday for the rest of your life!


Pancake Recipe:
Combine the dry ingredients in a bowl, whisk, set aside:
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp fine salt
Combine the wet ingredients in a second bowl, whisk:
2 cups buttermilk
4 tbsp melted butter
1 tsp vanilla extract
2 beaten eggs

Add the wet ingredients to the dry and whisk until just combined. Fry in a pan with butter. Top with rainer sliced cherries, blueberries, strawberry and blackberries, pour lots of maple syrup over the top.... have blessed day!



Printable Recipe

Friday, July 23, 2010

CIOPPINO(Italian Fish Stew)

If you have never heard of this, your in for a treat Italian Fish Stew...its rich in flavor, and your going to love sopping up the sauce with that Crusty Ciabotta Bread...just a hearty old fashioned meal. Mom used to put everything in the pot, leftover fish, new fish everything went in that was resembled fish or was in the fish family (smile).

CIOPPINO (Italian Fish Stew)
1 tbsp. cooking oil
1/2 green pepper cut into 1/2 inch squares
1 clove garlic, minced or more to taste ( I love garlic)
1 (16 oz.) can tomatoes cut up
1 (8 oz.) can tomato sauce
1/2 c. dry white or red wine
3 tbsp. snipped parsley
1 cup chicken broth
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
Dash of pepper
1 lb. fresh or frozen fish fillets, cut in 1 inch pieces
12 oz. raw shrimp shelled
1 (7 1/2 oz.) can minced clams or fresh 24 clams in shell (see below for notes on fresh clams)
1/2 lb. scallops, lobster, crab, calamari or all of them
2 pounds little neck clams, mussels, or oysters or all three (Steam mollusks (clams, mussels, oysters) in a small amount of water (about a cup) until they just open. Set aside. Strain and reserve the cooking broth in the place of chicken broth if you don't have the chicken broth.

In a 3 quart saucepan, cook green pepper, and garlic in hot oil until tender and brown. Add undrained tomatoes, tomato sauce, wine, parsley, broth, salt, oregano, basil and pepper. Heat, cover and simmer 20 minutes. Add all preferred selected fish, shell fish, calamari, shrimp ( lobster or crab) and undrained clams. Bring just to boiling. Reduce heat, cover and 5 to 7 minutes or until fish are done,( when using fresh clams, either steam first or cook slowly for 10 to 15 minutes, clams till open. Serve immediately.
Note and Tips on Fresh Clams: scrub clam and soak in cold water for 15 minutes to make sure they are clean before cooking. You can also steam first to make sure they are fresh and all of them open. If they are open when you purchase them throw them away, they must be closed...

Monday, July 19, 2010

Chicken and Fresh Green Beans Pomodoro over Linguine



Amazing how wonderful fresh vegetables are. Summer is the time to experience the best of all of them. Right now I had the pleasure to get some fresh picked green beans at the local vegetables stand. There everywhere in Florida along side the roads. So I bought a pound and thought fresh beans, tomatoes garlic and chicken.. the dish was still light and perfect on these hot days. Not to filling or heavy.

Here's the recipe~

4 boneless chicken breasts sliced in half lengthwise
1 pound of fresh green beans cleaned and snipped boiled in salt water on low for an hour
3 cloves minced garlic
6 plum tomatoes sliced in halves
1 1lb can of whole tomatoes pulsed through blender till smooth
2 cups of water
1/2 cup white wine
1 fresh bay leaf
1/2 teaspoon oregano, dried basil, garlic powder, salt, pepper, cayenne pepper, thyme
1/2 cup sliced carrots (they add sweetness to the sauce)
olive oil for sauteing

1 lb of linguine cooked in salt water, to your desired doneness. Toss with 1/2 cup olive oil, 1/4 cup of reserved water from cooking linguine in, 2 tablespoon chopped parsley, 1/4 cup of grating cheese and 14 teaspoon black pepper. Set aside, keeping warm.

In a 5 quart saucepan, add olive oil and garlic. Saute chicken in oil for around 4 to 8 minutes turning twice on each side with garlic cloves. Add cooked beans, carrots, spices, wine, all tomatoes. Simmer for around 1/2 hour till vegetables and chicken is cooked through. To serve place linguine on a plate top with chicken and spoon sauce of the top. Add more grating cheese and serve.

Saturday, July 17, 2010

Frangelico Cappuccino Mocha Frappe Recipe with Nutella

A frappe so delicious all year long, you won't want to wait for hot weather to enjoy this one, its so addicting.



When Natasha from 5 Star Foodie Culinary Adventures sent me an email to tell me I had won her giveaway, I was so excited. I had wanted a new Magic Bullet for a year now. I had use my other one so much I burned it out and really missed it.

I just got this fabulous giveaway prize yesterday and couldn't wait to try it . Please visit her site, she always has something wonderful cooking up. I can't thank Natasha enough for my lucky win and sponsor Magic Bullet for sending this to me! I love this prize and it will have a good home for sure....thank you so much! If you haven't had one before its time you tried one out!


1/2 cup cold coffee
3 scoops of chocolate or coffee ice cream
1/4 cup Nutella or chocolate syrup
1 1/2 cup crushed ice
a shot of (hazel nut liqueur) Frangelico
chopped hazelnuts
1 cup whipped cream
In a Magic Bullet or any regular blender, combine coffee, ice cream and chocolate syrup. Blend until smooth. Top off with shot of Frangelico liqueur Garnish with a dollop of whipped cream, chocolate syrup and chopped hazelnuts and serve.

Thursday, July 15, 2010

Banana Split Cake Recipe


Banana Split on a Cake Recipe
Make the cake first :
Mix together:
2 1/2 cups of flour
2 teas. of baking powder
1/2 tsp salt

In another bowl beat well:
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 cups mashed banana's
1/2 teas of vanilla
4 eggs
optional 1 cup walnuts

Add dry ingredients to wet ingredients, mix till all are incorporated. Pour into two well greased square or round pans or make muffins. Bake ar 350 for 30 to 35 minutes or until brown and middle is dry when tested with a toothpick. Cool completely
To assemble Banana Split
You will need
Cake slices
Banana's sliced
ice cream your favorite flavor (pictures is vanilla)
strawberry, chocolate and caramel syrup
cherries
whipped cream
nuts
Place cake on a plate, top with ice cream, sliced banana's, pineapple, cherries, and drizzle syrups over the top. Add whipped cream and nuts.

Wednesday, July 14, 2010

Double Chocolate, Chocolate Chip or Plain Zucchini Bread Recipe


Double Chocolate Chip Zucchini Bread
 This is a plain zucchini bread with chocolate chips
Chocolate or Regular zucchini bread are equally delicious, I have both recipes to share with you, we can't get enough of either one~

When you have an over abundance of zucchini, these cakes freeze well.....













Double Chocolate Chocolate Chip Zucchini Bread Recipe :
3 cups flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1/2 tsp baking powder
3 eggs
2cups sugar
1 cup oil
1 1/2 tsp vanilla
1/2 tsp almond extract
2 shredded zucchini's
3/4 cup of mini semi chocolate chips

Grease loaf pan, or muffin tins work great as well, depending on size you may need two loaf pans. Preheat oven 350 degrees.
Put all dry ingredients in a bowl.
In a separate bowl whisk eggs, vanilla, oil, add zucchini. Add dry ingredients until moistened. Add chips last. Bake for 50 to 60 minutes check with toothpick to see if dry in center. Sprinkle with confectionery sugar.
To make plain zucchini bread pictured above See recipe below:
3 eggs
1 c oil
2 c sugar
2 1/2 cups grated zucchini
3 c flour
2 tsp cinnamon
3 tsp vanilla
1 tsp bk soda
1 tsp salt
1 tsp bk powder
1 12 oz bag of chocolate chips
1 cup walnut chopped
Proceed with directions above, mixing and baking.

Sunday, July 11, 2010

Rainier Cherry Muffins or Rainier Cherry Cobbler Recipe

Cobbler or muffins you choose they are both fabulous in flavor with these amazing sweet cherries. Not around long, so every year when I see them I snatch them up in a hurry. They freeze well in storage bags too!

If you haven't heard about these types of cherries and are a fan of sweet cherries your truly missing out on the best kind, rainier cherries.

A few years back a friend told me about these and said, she had tried these and never looked back at any other kind. Always guaranteed sweet, firm, and absolutely delicious flavor cherries. A bit pricey but worth every penny.


The Rainier Cherry is the sweetest of all the sweet cherries. With its characteristic cream-colored flesh, Rainier Cherry farmers will not pick them until the sugar brix (a measure of how sweet the cherry is) reach 17. But, some wait until they reach 20 brix. That is one of the reason they are so memorable -- and addictive.

The Rainier is a cross between a Bing and a Van -- two sweet-red varieties. Created by Harold Fogle in 1952, who, at the time, directed the cherry breeding program at the Washington State University.The cherries will keep in the refrigerator for up to one week.


Rainier Cherry Muffins
In a large bowl mix:
1/4 cup of sugar
1/4 cup of shortening till resembles course looking sugar
beat in :
1 egg
Add:
1 3/4 cup cake flour
4 teaspoons of baking powder
a pinch of salt
Alternate:
1 cup of milk to wet the dry ingredients.
Fold in one cup of washed, stemmed, pitted then chopped rainier cherries Line muffin cup pan with paper liners, fill to 3/4 full. Bake at 350 for 20 minutes.
In a separate bowl add 1 cup of confectionery sugar and water to make a thin icing. Drizzle over the tops of muffins while warm.



Rainier Cherry Cobbler
3 tablespoons butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup milk
2/3 cup white sugar
1 tablespoons cornstarch
1 cup boiling water
3 1/2 cups fresh rainier cherries, pitted
1/2 cup white sugar
Directions
Mix 2/3 sugar, butter or margarine, flour, salt, baking powder, and milk together. Place cherries in the bottom of a 9 inch square pan. Spread dough over cherries.
In a small bowl, combine 1/2 cup sugar and cornstarch. Stir in boiling water. Pour mixture over the dough.
Bake at 375 degrees for 55 minutes or till brown on top. Serve warm with whipped cream or french vanilla ice cream.


Saturday, July 10, 2010

Almond Paste Cake with Amaretto Hot Fudge Sauce



This cake will make you think about it all day just looking at it, then you will ask yourself, why haven't I tried this one before, after you've had your first piece.
Always a favorite growing up. Dense like a pound cake and rich in almond flavor, simple. The chocolate sauce will make everyone go for that second piece as well.....enjoy~


Almond Paste Cake
2 sticks butter, softened, more for buttering pan
1 cup sour cream, at room temperature
1 teaspoon baking soda
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon sea salt
1 1/2 cups sugar
7-oz tube almond paste, cut into small pieces
4 eggs
1 teaspoon pure almond extract
Recipe Below for Amaretto Hot fudge Sauce

Preheat the oven to 350 degrees F. Butter sides and bottom
of one 9-inch spring form pan. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes.
Beat in the egg yolks one at a time, and mix until incorporated. It will look curdled; don't worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended. Pour the batter into the prepared pan and spread evenly.
Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Remove from the oven and place on a baking rack to cool in the pan. Make Hot Fudge Amaretto sauce while cake is baking.


Amaretto Hot Fudge Sauce Recipe
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/4 cup water
2 tablespoons Amaretto
1 teaspoon vanilla extract

Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in Amaretto and vanilla . Drizzle over cake. Refrigerate any unused for up to a week.
Printable Recipe

Italian Fried Mozzarella Sticks

Fresh made mozzarella sticks, a great appetizer and snack anytime. Either bake or fry. These are easy to make and the kids will love you for it.

Place on foil lined cookie sheet and freeze till solid

Dip in milk then shake in bread crumbs


1 whole mozzarella ball (one pound or more)
Italian flavored bread crumbs
1/4 cup grating cheese
1 teaspoon minced garlic
12 teaspoon garlic powder
1 cup milk or half and half (I use half and half its thicker and holds crumbs better. You also can use fat free)
1 large gallon size baggie
foil
oil
Slice mozzarella into long rectangles with a sharp knife. Cut two to three inches long. Dip in milk. In large baggie, place bread crumbs, seasonings, in the bag. Shake mozzarella pieces in the bag. Then place on a foil lined cookie sheet and freeze.
When frozen solid then you can proceed to bake or fry. Place in an oil lined cookie sheet and bake in 410 degrees oven until golden brown or fry in deep fryer till brown. Serve with marinara sauce.

Thursday, July 8, 2010

Quinoa Fazool with Chicken and White Wine

A great new grain has been introduced to me. I love this quinoa, pronounced Keen-wah took me awhile to get use to this fabulous grain, but to use this in substitution for rice or pasta, brings a whole life to food. Delicious and nutty tasting. A great healthy grain with addition of white beans and chicken make a satisfying meal a twist on pasta fazool adding similar ingredients for a base then by adding chicken with the beans its a diffinite full meal.

Almost like a rice, but nutty flavored.


Beans, chicken and this hearty grain = a great combination of healthy goodness.



You will see the tails when its cooked all the way through.


1 cup of quinoa

2 cups water

2 cans of white northern beans drained or freshly made beans

2 boneless chicken breasts cut in long slices

1/2 cup white wine

1 cup chicken broth

2 tablespoon minced garlic

1/2 teaspoon each garlic powder, parsley

1/4 teaspoon each cayenne pepper, black pepper, salt

1/2 cup olive oil

In a 1 1/2 quart saucepan boil 2 cups of water and 1 cup quinoa until you see the tail about 15 minutes.

In another large fry pan, saute cut up chicken breast with a few tablespoons of olive oil and minced garlic till all pink is gone. Add beans, rest of the oil, wine and spices, broth. Cook for around 10 minutes on high till liquid is reduced. Stir in quinoa cook till thickens and liquid is pretty much adsorbed with this great flavor.