Friday, July 29, 2011

Italian Stuffed Fish Parmesan with Zucchini Salsa


2 pounds white fish (haddock, cod, sea bass, flounder, all work well)
1/2 cup Italian flavored panko bread crumbs
grating cheese
2 cloves of fresh minced garlic
 garlic powder, parsley, salt, pepper
 cayenne pepper optional
extra virgin olive oil
1 sweet red or green pepper chopped in small pieces
1 small zucchini chopped into small chunks (you can use plum, grape tomatoes, or beefsteak)
1 large tomato diced into small chunks
white chablis wine
1/2 cup shredded mozzarella
1/2 cup marinara sauce homemade or store bought
 Preheat oven to 400

In a large size baking pan at least 1 inch deep, lay filets in pan that was lightly sprayed with cooking oil.
Sprinkle each filet generously with panko bread crumbs. On each filet sprinkle with a little of each herb and spice to taste evenly over the top of the bread crumbs. Top generously with grating cheese such as Romano or Parmesan. Drizzle olive oil over each filet around a tablespoon each. Pour around 1/4 cup of chablis around the bottom and bake until fish flakes easily, around 1/2 hour on 400 degree oven.
In the mean time in a small sauce pan, add 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 cup white wine, chopped peppers, zucchini and tomatoes. Simmer for around 10 minutes untill zucchini is softened. Remove from stove, toss with 1 tablespoon parmesan cheese.

To serve, place fish on plate, add salsa mixture on top, add some heated marinara sauce over the fish.
Top with mozzarella cheese and more grating cheese. Side dish suggestions: your favorite pasta, potatoes or rice.

Thursday, July 28, 2011

Mexican Pasta Recipe

Amazing how much the kids loved this one... it's a fun way to serve some great healthy alternatives! I kind of put an Italian flair to everything even chili





1 recipe of  Mexican Italian Chili (see instructions below)
2 cups of shredded mozzarella cheese
grating cheese
red pepper flakes (optional)
Boil one pound of sea shell  pasta till al dente, drain. Scoop plain pasta onto plate, top with Italian Style Mexican Chili,  sprinkle with cheeses and red pepper. Serve with crusty garlic bread, corn bread or bread sticks.


 Mexican/Italian Style Chili Recipe

2 cans of kidney beans
1 can black beans
1 can pinto beans
1 28 oz can of crushed tomatoes
1 16 oz can cut up tomatoes
2 clove of minced garlic
1/2 teaspoon garlic powder
1 package of chili seasoning mix
1/4 teaspoon of cayenne pepper
2 peppers chopped in small pieces
4 pieces of jalapenos peppers chopped
2 pound of ground sirloin, chunks of chicken, turkey or sausage
garnish, with sour cream, Mozzarella, Monterrey Jack, Colby and Cheddar cheese shredded

Fry meat in 4 tablespoons of olive oil, add garlic, until pink is gone. Drain off fat. Add all the rest of the ingredients and cook for at least 1 hour on low. Serve on top of boiled  pasta and  shredded mozzarella.

Wednesday, July 27, 2011

Chicken and Rice with Mushroom Marsala Casserole



1 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, minced fine
16 ounces mushrooms, sliced
1 1/2 tablespoons flour
1/2 cup marsala wine (or white wine)
1/2 cup heavy cream
1 tablespoon tomato paste
2 cups chicken stock or water
1 teaspoon salt
1/4 teaspoon each black pepper, cayenne pepper, oregano, parsley and garlic powder
1 cup long-grain rice, uncooked
2 cups of cooked chicken breasts chopped in chunks
2 tablespoons grated parmesan cheese mixed with 2 tablespoons of Italian flavored bread crumbs or butter crushed cracker crumbs

Preheat the oven to 350°. In a large skillet, heat the butter and oil over medium-high heat until just melted. Add the garlic and mushrooms and cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the seasonings with salt and pepper. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream, heat on low,  stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups of stock with tomato paste. In a greased deep dish casserole, add rice in the bottom,  top with the chicken. Pour the mushroom gravy on top. Cover tightly with foil and bake until bubbly, about 35 minutes. Add parmesan and bread crumbs mixed together on top bake 5 more minutes.

Monday, July 25, 2011

Fresh Peach Turnovers (handpies)

We called them turnovers, mom use to add glaze to some of them, dad liked them plain just as shown. I now read that these are called handpies these days or maybe always were for some of you. Whatever their name the pastry is soft, sweet and delicious. They last longer refrigerated if you have leftovers.. Any kind of fruit will do, but peaches are my favorite and taste great warm or cold! Enjoy!

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons butter, or margarine softened
3/4 cups half and half
Two or three fresh peaches chopped in small chunks
peach or apricot preserves

Stir together the flour, baking powder, salt, and sugar. Using a pastry blender,or heavy duty mixer cut in the butter and mix till crumbly. Add rest of ingredients and stir by hand to moisten the dough. .

Press the dough out on floured board and with a floured palm of your hand press the dough to form a circle. Add chopped fruit, add a tablespoon of preserves on top.
Fold over and press firmly with the tines of a floured fork seal them tightly. Brush with beaten egg yolk.. Place on parchment paper and bake at 400 till brown. . Bake for 15 to 20 minutes.    Let the turnovers cool slightly. Serve with french vanilla ice cream or plain... They are great lunch box treats!

Sunday, July 24, 2011

Dark Chocolate Baked Doughnuts with Dark Chocolate Ganache Glaze




This is extremely thick dough
2 1/2  cups flour
1 tablespoon unsweetened cocoa powder
2 1/2  teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg, plus 1 egg yolk
1 teaspoon vanilla
3/4 cup sugar
3 tablespoons butter
3 ounces of dark chocolate
1/3 cup milk
1/2 cup dark beer

Preheat oven @375 degrees

Combine flour, cocoa powder, baking powder, baking soda and salt; set aside. Combine egg, egg yolk, vanilla and sugar and beat until light and fluffy. Add in milk and beat to combine. Add in beer and beat to combine. In a glass bowl melt butter and chocolate in the microwave about one minute stirring until melted. Use a sturdy spoon or spatula to fold in chocolate mixture and blend evenly.
Donut pans can be found in any kitchen speciality shop



They smell great while baking!
Prepare donut pans by lightly spraying with cooking oil.
Transfer donut batter into a  gallon size zip lock bag and snip the end. Pipe once around each well with enough to fill the well 1/4 of the way up, then if bumpy smooth the bumps with your finger dipped in water to make a smooth batter. Bake till tooth pick comes out clean check after 7 minutes.
Chocolate Glaze

1/4 cup butter
3 ounces chocolate
1 3/4 cup powdered sugar
4-5 tablespoons of warm water


Instructions:

Combine butter and chocolate in a bowl over simmering water. Heat to melt and add powdered sugar ½ cup at a time, alternating with a tablespoon of water.
 Dip the top of the donuts in this wonderful ganache style frosting and place on parchment paper or wax paper to dry. Use sprinkles, chocolate curls, toasted coconut,  mini chocolate chips for garnish. Enjoy!




Wednesday, July 20, 2011

Grilled Chianti Butter Italian Style Porterhouse Steak Recipe

My husbands favorite, I have a secret on steak, I only eat the filet side and he loves that I only love the that small little side piece! Why? Because he gets to eat the other side of mine which is the biggest amount, so bonus for my hubby!



1 (2-1/2- to 3-pound) porterhouse steak (2 1/2 to 3 inches thick)
2 tablespoons olive oil
2 tablespoons Worcestershire sauce 
1 to 1 1/2 tablespoons kosher salt
1 teaspoon coarsely ground black pepper
4 cloves of garlic sliced lengthwise
oregano
garlic powder

Chianti Butter
6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons Chianti or red wine
1 teaspoon kosher salt
First make the butter spread:
Use a spatula, mix softened butter in a mixing bowl until it's spreadable. Add wine and salt and mix until thoroughly combined. Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Brush steak with olive oil, season well with salt and pepper, make slits into the steak and fill with garlic slices. Sprinkle with garlic powder lightly and oregano.  Heat grill on high till very hot.  Sear steaks on each side. Then lower to medium low heat, cook to desired taste, rare, medium or well done.
Top with a few slices of Chianti Butter.

Monday, July 18, 2011

Malted Milk Brownies



2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons Carnation malted milk powder
1 stick plus 6 tablespoons butter softened
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup malted milk balls (like Whoppers ) coarsely chopped in a food processor
3/4 cup semisweet chocolate chips
3/4 cup toasted walnuts, chopped

Directions:
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch baking pan.
In a medium bowl, whisk the flour, baking powder, salt and Carnation malted milk powder together.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
Add the flour mixture in two batches until just combined. Add the malted milk balls, chocolate chips and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
Transfer to a wire rack and let cool for 20 minutes.
Cut into bars, serve with hot fudge sauce or plain.

Grilled Blackened Seasoning for Pompano or White Fish Recipe


Blacked Grouper is another favorite here in Florida, we just love this in a sandwich, on top of lettuce greens or by itself!

The grilled Pompano is just bursting with flavor!




6 fresh Pompano fillets or you can use Snook, Mahi, Grouper, Snapper, Redfish
3 sticks of unsalted butter, melted

Blackened Seasoning Mixture:

1 tablespoon sweet paprika
2 1/2 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper ( cayenne)
3/4 teaspoon white pepper and black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon rosemary

Place all seasonings in a plastic large bag and shake till well combined. Unused mixture can be stored in empty spice jar.  In a large pie plate add melted butter and dip each fillet in melted butter on both sides.  Shake seasoning mix generously and evenly.  Place fillets skin side down in white hot cast iron skillet on outdoor grill. Pour one teaspoon of melted butter on top of each fillet. I suggest cooking to be done outdoors because of extreme smoke from skillet. Once skin side has been blackened.

Note if using Redfish and Snook  their fillets must be skinned before cooking and both sides sprinkled generously with seasoning mix.

Sunday, July 17, 2011

Tropical White Peach Sangria Recipe

I really know nothing more refreshing than this wonderful drink!
Treat yourself to this, try it at a party or just because your worth it! A delicious fruit adult beverage for the stress in your life or just because it so delicious! Enjoy!


1  bottle dry white wine around 5 cups
3/4 cup peach flavored vodka (or use regular a good brand )
6 tablespoons frozen limeade or lemonade concentrate, thawed
1/4 cup white sugar
1 pound fresh white peaches, pitted and sliced (canned work OK, but not my first choice)
3/4 cup sliced strawberries
3/4 cup chunk pineapple
sliced limes
sliced lemons
optional green grapes and maraschino cherries
assorted umbrella toothpicks for fruit kabobs garnish


Directions

In a large pitcher, combine dry white wine, peach vodka, lime or lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced fresh white pitted peaches, assorted fruits and citrus reserving some for garnish.

Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving.

Saturday, July 16, 2011

Blackberry Cobbler Shortcake Recipe

Tender cake with berries and cream...a quick perfect summer dessert. Since its a short season for berries, take advantage of these beautiful berries when they are in abundance and make a delicious cobbler, don't miss out on this one!


Adding some whipped cream or scoop of vanillia ice cream while still warm is a perfect addition. Line the bottom of you baking dish with batter, top with berries and more batter. Bake and that's it!



2 cups flour
4 tablespoons baking powder
3/4 cup milk
1/4 teaspoon salt
5 tablespoon melted butter
1 cup blackberries
5 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons water
1 tablespoon flour
cinnamon sugar optional

In a small bowl toss berries with water, cinnamon, flour and sugar. Set aside.

In another bowl add flour, milk, butter, baking powder and salt, mix all together.

In a small rectangular pan or pie plate, add 1/2 the batter on the bottom of the greased pan. Add berry mixture on the dough batter and top with remaining scattering the batter top with cinnamon sugar. Bake at 400 till golden brown check after 30 minutes. Serve with whipped cream or ice cream.

Friday, July 15, 2011

Shrimp and Chicken Kebobs With Blackberry Hazelnut Marinade Recipe

A simple fresh marinade with fresh berries and olive oil, some garlic and you will love these summer grilled flavors.



Whether its seafood or chicken this marinade is perfect for both.


Grilled to perfection.


Blackberries are in abundance this time of year and just the right sweetness on this combo.





4 chicken breasts
20 raw extra large shrimp cleaned
skewers

Marinade
1 cup of fresh blackberries or raspberries
1/4 cup olive oil
1 clove of minced garlic
2 tablespoons of lime juice
1/2 teaspoon each black pepper, garlic powder
1/4 teaspoon cayenne pepper and kosher salt
1/4 cup hazelnuts

Mix in a food processor put all ingredients except the meat and fish in the blender till smooth
In two separate bowls marinate the shrimp in one with 1/4 cup of marinade and the chicken in another with 1/4 cup marinade. Save the rest for basting while grilling. Marinate at least two to three hours. Put shrimp on skewers, you can also cut up the chicken and alternate kebobs and make chicken kabobs as well. Otherwise grill chicken and shrimp separately.On a hot grill start cooking the chicken first as the shrimp takes less time. (3 to 4 minutes for shrimps and 5 to 7 minutes each side for chicken.)

Grill till shrimp is pink and the juices run clear on the chicken.

 Serve with  assorted salad greens, topped with blackberries, hazelnuts and a raspberry vinaigrette below:
1/2 cup vegetable oil
1/2 cup pureed fresh raspberries or blackberries
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
mix all together, pour over greens.

Thursday, July 14, 2011

Baked One Pot Stew London Broil Recipe

A perfect one pot meal when your in a hurry~
1 (2 pound) top round London broil
 1 (28 ounce) can stewed tomatoes
4 whole cleaned garlic cloves
 2 green bell peppers cut in cubes
1 cup burgundy wine
1 cup chicken broth (keep extra on hand)
2 tablespoons flour
2 potatoes cut in cubes
1/2 cup or more of finger carrots ( my family loves potatoes more so I add just a few go ahead and load up if you like!)
1/2 teaspoon dried oregano, parsley, basil, garlic powder, cayenne pepper, salt and black pepper
4 plum tomatoes cut up
1 pound of cleaned sliced mushrooms (optional)

Directions
Preheat the oven to 350 degrees.
Place the roast in a dutch oven or  roasting pan, pour stewed tomatoes over it, add all other vegetables sprinkles with all spices, flour and herbs.  Pour liquids on the bottom of the pot. Cover.
Roast for 2 1/2 to 3 hours, until fork tender (checking half way through to see if you need to add more broth if it's dry, depending on how many potatoes you added, you may need more broth). Let stand for about 10 minutes at room temperature before carving and serving.

Wednesday, July 13, 2011

Grilled Blackened Chicken Breast Recipe

If you've never tried anything blackened your in for a nice surprise... a delicious alternative in grilling!

 1 tablespoon paprika
 4 teaspoons sugar, divided
 1 1/2 teaspoons salt
 1 teaspoon garlic powder
 1 teaspoon dried thyme
 1 teaspoon lemon-pepper seasoning
 1 teaspoon cayenne pepper
 1/2 teaspoon cumin
 1 1/2 teaspoons pepper, divided
 4 boneless, skinless chicken breast halves
 1 1/3 cups mayonnaise
 2 tablespoons water
 2 tablespoons cider vinegar

In a small bowl, combine paprika, cumin, 1 teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover. Chill 1 cup for serving. Save remaining sauce for basting.

Grill chicken, until browned and juices run clear. Baste with remaining sauce. Serve with reserved chilled sauce.

Tuesday, July 12, 2011

Grilled Chicken Souvlaki Recipe On A Stick

A delicious fall apart tender chicken you can serve with cucumber sauce or hot sauce your choice!

 2 tablespoons Worcestershire sauce
 1 juiced fresh lemon ( around 1/4 cup)
 1 teaspoon garlic powder
 3 tablespoons extra virgin olive oil
 4 boneless chicken breast cut into chunks (approximately 1 1/2 pounds)
 approximately 1 teaspoon each, kosher salt, freshly ground black pepper, lots of oregano around 2 tablespoon

Place chicken chunks in a medium size bowl. Sprinkle with olive oil over the top, squeeze entire lemon over the olive oil. Shake oregano generously over the top of the chicken and add salt and pepper to your taste. I also like heat so I add a couple of shakes of cayenne pepper.

Marinate for 1 hour. Thread the chicken onto wooden skewers and grill 5 minutes on each side or till browned and delicious! You will love these! Serve with cucumber sauce or your favorite hot sauce!


CUCUMBER SAUCE:

1/2 cup plain yogurt
1/2 cup chopped peeled cucumber
1/2 cup crumbled feta cheese
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1 garlic clove, peeled, minced fine
Dash salt
Mix together serve with chicken.