Friday, August 31, 2012

Would Love Your Votes For This Mock Brownie Tiramisu Recipe



I thought it would be fun to enter this contest, so I entered this one.


Click on the link below to VOTE FOR ME :) if you find it worthy


Click Here :  Celebrity Contest  Video Vote

Would appreciate any of your votes!  By October 1, 2012


This picture is entered on Facebook would love your votes!
https://apps.facebook.com/contestsapps/showentry/Tales-of-Summer-Sweets-Recipe-Contest/30110?v=3&fbpage_id=88847822090   PHOTO VOTE

Recipe for  Dark Chocolate Brownies Click here
Recipe for Tiramisu No Egg Filling Click here


Thanks for you support!

Thursday, August 30, 2012

Baked Chicken Cordon Bleu with Cheese Sauce or Chicken Parmesan Recipe




One Traditional recipe for sure on either of my son's Birthday's,  is to make either
 Chicken Cordon Bleu or Chicken Parmesan.  Always with a pasta side dish.
These are two favorites in our home no matter whose birthday it is anytime of the year.
 Maybe you will make one of these your favorites too!



 4 large boneless chicken breast sliced** thin about 1/4 inch  thick, ( should have at least 8 thin pieces depending on breast size, use meat pounder to make thinner)
ham slices for each piece of chicken ( at least 8 pieces)
1 container spreadable cream cheese
Italian flavored bread crumbs
Canola oil for frying
 1 cup seasoned Flour (1/2 teaspoon added to flour each of garlic powder, parsley, salt, pepper)

 
** Note if chicken is slightly frozen is much easier to cut even and thin...

In a saucepan add:

(This is the Sauce you will pour over the chicken and then bake covered on 350* for 1 hour.)
 
4 slices of Swiss cheese
1/4 pound of  extra sharp cheddar
4 tablespoons of cream cheese
1 cup of half and half or heavy cream
1/4 cup milk
1/2 stick of butter or margarine
1/4 cup Parmesan cheese
1/4 cup of feta
2 tablespoons bleu cheese
1/4 teaspoons  of each, garlic powder, salt, white pepper, cayenne pepper and parsley.
Heat till melted set aside.
Take each slice of raw chicken, spread with cream cheese and lay a piece of ham on the chicken, roll up. Use tooth picks to hold together ... Roll each piece in  seasoned flour.  Heat oil for frying.
In a fry pan with hot canola oil, lightly brown each piece of chicken seam side down for around 4 minutes on each side. Place in a 13x9 baking pan lightly greased with cooking spray . Pour sauce over chicken and sprinkle with Italian flavored bread crumbs. Bake for 1 hour until bubbly and thickened.... Serving suggestions:  Use part of the cordon bleu sauce and toss with boiled pasta of choice or rice (there is alot of sauce to use with pasta, or you can  also use some of the sauce to dip with garlic knots) . Sprinkle with Parmesan cheese and serve.
 
Alternative for red sauce lovers... make Chicken Parmesan

Wednesday, August 29, 2012

Grilled Southwest Tequilla Chicken




I have been on a Southwest frenzy since coming back and getting the taste from our Arizona vacation, the flavors are just unforgettable, here's another favorite. One of the last grilling recipes before summer ends. Here is a great chicken recipe that holds in those flavors.

2 (1 ounce) packages cilantro leaves
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted almonds
dash cayenne pepper
1/4 teaspoon chili powder
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 cup tequila
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
6 chicken legs or 8 thighs
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish

Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate overnight, turning occasionally to coat or at least 4 hours.
Heat the grill on medium high.
Remove  chicken from marinade, discarde leftover marinade. Make sure the chicken is dry with using some clean paper towels to blot any moisture. Season the chicken pieces with additional salt and pepper  to taste on both sides. Place the chicken on the grill and cook for 10 minutes on the first side. Turn and cook an additional 10 minutes or till juices run clean. Turn chicken, (as needed to keep from burning and to get nicely formed grill marks until chicken is cooked through and tender) about 30 minutes total for thighs and legs and 40 minutes for chicken leg quarters. Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and drizzle with squeezed fresh lime wedges before serving.

If you like this recipe try these:

Southwest Soup
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Southwest Crockpot Corn Pudding
Southwest Salad Potatoes
Southwest Sausage Cheddar Scones
Southwest Arizona Vacation and Pumpkin Bread Pudding
Southwest Tequilla Chicken
Homemade Flour Tortilla
Grilled Filled Avocado's

Sunday, August 26, 2012

Chicken Mushroom Parmesan with Linguine Recipe


4 to 6 chicken breasts cut in long slices
1 lb mushrooms
1 lb linguine pasta boiled separate
Sauce:
1/4 cup melted butter
1/4 cup extra virgin olive oil
3 cloves minced garlic
3 tablespoons chopped fresh parsley
1/2 cup or more grating cheese (Romano and Parmesan recommended)
1/4 teaspoon dried basil, oregano, cayenne pepper and garlic powder
1/2 cup chicken broth
1/2 cup white wine
salt and pepper to taste

In a large fry pan, saute chicken in 3 tablespoons olive oil until browned. Season with salt and pepper to taste. Cook chicken until juice run clear around 6 minutes on each side. Add mushrooms, the garlic, cook 4 minutes. Add the wine, butter, olive oil, herbs, spices and chicken broth. Cook on a simmer for around 1/2 hour.
In the meantime boil linguine in salt water till your desired doneness. Drain and set aside.
To serve, place some pasta on a plate, top with chicken and mushroom sauce. Sprinkle generously with grating cheese and garnish with parsley.

Saturday, August 25, 2012

Grandma's Old Fashioned Italian Biscotti Recipe


Biscotti can be traditional or adapted to many different creations to your preference. Here are a
few suggestions using a basic old fashioned recipe. Get creative, make your favorite.
Mix in some chopped cranberries, raisins, dates, figs into the batter for creative versions. Maybe your a chocolate chip lover or just love lots of nuts... add your hearts desire. 
Check out that recipe here
An easy cookie really twice baked...after making large loaves on a cookie sheet, you'll cut these while warm, and put them bake in the oven to toast....very easy and traditional...a cookie that never grows old. If you don't like anisette flavoring....try another flavor, add hazelnuts, chips. Biscotti is a versatile cookie, and this basic dough will get you to any favorites.
 You can even dip each end in different chocolates, white, milk, dark, colors, then drizzle white chocolate over the top, to look like the many bakery favorites. I have made them many ways, but this is the old time original....the only one grandma would make...

By the way..these are great dunking cookies for cappuccino....

Anisette Cookies......


6 eggs ( 1 more for later to brush on top)
1 cup oil
1 1/2 cup sugar
2 teaspoon pure anise extract or other flavor such as lemon, orange, almond
4 1/2 cups flour
1/2 teaspoon salt
6 teaspoon of baking powder
Optional: add 1 cup of cranberries, chocolate chips, almonds, walnuts, pecans to the dough
Optional: melt white or dark chocolate to dip each end into
Mix all in a bowl to form a stiff dough. On a greased cookie sheet form two loaves in thin width shapes of a torpedo, brush with one beaten egg ( if you love anisette flavor add another teaspoon to the egg wash). Bake at 350 until brown. Take out of oven cool, for 5 minutes, slice cookies on a slant, put bake on the cookie sheet, bake again until toasted......

***Optional: At Christmas time, we like to dip the bottoms or the ends in  melted chocolate. Just melt chocolate chips in the microwave for a minute at a time till smooth. Dip the ends in chocolate, or the whole bottom of the cookie. You can also add sprinkles, colored sugars or nuts for a festive look..

Friday, August 24, 2012

Walnut Raisin Zucchini Bread Recipe


3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1/2 teaspoon orange zest
1/2 cup chopped walnuts or pecans
1 cup raisins chopped in a food processor

DIRECTIONS In a large bowl or heavy mixer (such as Kitchenaide), combine the first seven ingredients. In another bowl, beat eggs, add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the raisins and walnuts.

Pour into two heavilly greased and floured 9-in. x 5-in. x 3-in. loaf pans or various shaped pans I prefer to use disposable ones, they freeze better and much easier, and lightly spray with oil first.  I also line my pans with parchment  paper on the  bottom of christmas trees or non disposable loaf pans, so to ensure easy removal.  Bake at 350 degrees  for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. These freeze nicely!


Thursday, August 23, 2012

Easy Macadamia Chocolate Chip Bars


1 cup flour
1/2 teaspoon cinnamon
1 stick butter
1/2 cup brown sugar
1 egg yolk
1 egg white beaten for the top
1/2 teaspoon almond extract
2 cup chocolate chips
1/2 cup macadamia nuts chopped
powdered sugar

In a large bowl, beat the butter and sugar until light and fluffy. Whisk in the egg yolk and almond extract. Add one cup chocolate chips.  Add the flour and cinnamon mix till blended.
Spread the mixture into a 9-inch square baking pan that has been coated with nonstick cooking spray or using parchment paper to line it with.  Lightly beat the egg white and brush it over the top. Bake on the center rack of the oven for 30 to 35 minutes at 350 degrees or until lightly browned. Cool.  Melt 1 cup chocolate chips in the microwave in a microwave proof bowl for around 1 minute stir.  Spread the melted chocolate over the top and sprinkle with chopped macadamia nuts. Chill until chocolate is hardened. Sprinkle with powdered sugar.
Cut and serve.

Wednesday, August 22, 2012

Peach Muffins with Cinnamon Topping Recipe


Part of the summer season I absolutely love is when fresh peaches are available.. I just love the smell of them and will eat them any way I can have them. Here is a recipe we enjoy for a breakfast brunch.

2 cups finely chopped peaches place in a bowl with 1/2 cup sugar over the top
1/2 cup (1 stick) butter
3/4 cup sugar
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt

Mix butter, sugar and beat till light. Add eggs, milk flour, baking soda and salt together in a bowl, mix until blended.  Fold in peaches.
Place in cupcake lined tins. Top with mixture below and bake on 400 degree hot oven until browned around 20 minutes.

Mix together topping:
1/4 cup brown sugar
1/4 teaspoon cinnamon
4 tablespoons butter
Optional: 1/2 cup finely chopped walnuts, pecans or macadamia nuts

Monday, August 20, 2012

Grilled Rum Jerk Style Chicken or Pork Recipe and Island Cruise



Another great grilling marinade and delicious sauce. Get the most use out of your summer grilling with the best flavors! One of the many delicious island foods we had on our recent Eastern Carribean Cruise in the Virgin Islands last week. August 12th we set sail on our seven day anniversary cruise. As soon as we got home I had to make this grilled delight myself! Yah mon! It's a favorite food served on most  beach day excursions. The smell alone made your mouth water.

Our 12th Anniversary.

2 pounds of shrimp, boneless chicken or pork tenderloin cut into cubes
2 cans of drained pineapple
1 bottle jerk sauce
Italian seasoning
1 cup white Rum
4 garlic cloves
3 tablespoons brown sugar
1 cup water


Boil 1 cup water, 3 tablespoons each salt and brown sugar, 2 teaspoons  Italian seasoning and 4 garlic cloves. Add 1 cup rum, then cool. Add cubed chicken, shrimp or pork tenderloin and marinate. Skewer with pineapple. Grill, basting with bottled jerk sauce. Cook 10 to 15 minutes on each side until cooked. Serve with a salad and steamed white rice.
Hope you all enjoy the photo's. The cruise was wonderful. We just love how relaxing it is. Something to try at least once.
This is our 10th cruise now. With God's blessing, hopefully won't be the last..




Saturday, August 18, 2012

Baked Curry Glazed Chicken Leg Quarters Recipe


Garlic baked  chicken legs. Plain old juicy baked chicken with lots of flavor... 

8 chicken leg quarters
2 cloves finely minced garlic
1/2 cup honey
1/4 cup butter, melted
1/4 cup yellow mustard
1 teaspoon salt
1 teaspoon curry powder
parchment paper
deep depth cookie sheet

Line parchment paper on a deep style cookie sheet or baking pan. Mix together all ingredients together above in a pie plate and dip each leg on both sides till completely coated with mixture. Place legs on the parchment lined baking pan.  Bake covered for 1 hour at 400 degree preheated hot oven, uncover and bake another hour or till crispy skin and juices run clear when poked with a fork.

Thursday, August 16, 2012

Old Fashioned Chocolate Graham Cracker Pie

A simple pie, nothing fancy but always on the list for the Holiday pies come Thanksgiving. Yes a little early but try it first and don't wait for a reason. The kids love this one, it's a family favorite.


2/3 cup milk
3/4 cup semisweet chocolate chips
1/4 cup cold water
2 tablespoons cornstarch
1 (14-ounce) can sweetened condensed milk
3 eggs
1 teaspoon vanilla
3 tablespoons butter
graham cracker pie (recipe for crust see below)
1 cup whipping cream whipped
2 tablespoons sugar
Make graham cracker crust:

2 cups graham crackers crushed, put through food processor till fine crumbs
1/3 cup butter melted
1 tablespoon sugar
pinch of cinnamon

Mix 1 1/2 cups of crumbs with butter, sugar and cinnamon. Reserve 1/2 cup for top.  Press into a 9 inch deep dish pie plate or a square 2 inch deep glass dish if you don't have one.

Bake for 5 minutes on 375 degree hot oven. Cool. Make filling.

Pudding:

Heat milk until it just begins to bubble around the edges (do not boil) in a 3-quart saucepan over medium heat.  Remove from heat, and quickly stir in chocolate chips until melted. Cool around 5 minutes.
Stir together cold water and cornstarch until mixed completely.
Mix with a whisk the cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens and is smooth.

Remove from heat, and stir in butter. Pour into crust. Cover and chill at least 8 hours.

When pie is ready, beat the whipping cream until it becomes whipped cream adding around 2 tablespoons of sugar for sweetness.

Spread whipped cream evenly over pie filling, and sprinkle with reserved graham cracker crumbs.

Tuesday, August 14, 2012

Mom's Italian Stuffed Mushrooms Recipe

One of those must haves on the table for the Holiday.
 Stuffed mushrooms are one most asked for in our family. This is mom's recipe.
I promise you, they won't last long so make a double batch!

12 to 14 extra large white mushrooms cleaned and stems removed or 22 medium sized.
1/2 cup Romano Cheese grated
1./2 cup white wine
2 cloves garlic finely minced
 extra virgin olive oil
1/2 cup bread crumbs
2 tablespoons chopped fresh parsley
1/4 teaspoon salt, pepper and cayenne pepper

Clean mushrooms remove stems, place them in a baking dish lightly sprayed with cooking oil. Chop three of four mushroom stems place in a bowl with grating cheese, bread crumbs, parsley, garlic, salt and peppers. Add 1/3 cup olive oil. Mix together. Stuff mushrooms caps. Drizzle olive oil over the tops.

Pour wine around the bottom of mushroom cap and bake on 350 degree hot oven,  until browned and crisp on top.  Around 30 minutes.

Options: add 6 chopped shrimps into the bread crumbs or 1/2 cup loose fried and drained sausage added to the stuffing.. Top with shredded mozzarella and bake until cheese melts.




Sunday, August 12, 2012

Italian Manicotti Shells Recipe


Whenever we want a special pasta dish, this one is for me the easiest. Making the shells is a little time consuming but nothing fancy. Stack them between wax paper and you can freeze them for another time. This one is my mom's recipe, we usually have them on a Holiday. With all the special events in the summer you can fill them with anything you like using cheeses and meats. Spinach and Ricotta is a favorite filling, or for the meatlovers just make crushed meatballs and sausage filling, load it with sauce and mozzarella and you have a whole meal!

4 eggs
1/4 teaspoon of salt
1 cup flour
1 cup water

In a large mixing bowl, beat eggs, add salt water and blend together. Add flour mix till smooth. Will be a thin batter.

Cook in a heated sprayed pan, as you would pancake in a non stick 6 to 8 inch pan sprayed each time with non stick spray, in between manicotti pasta. Spread quickly on pan and rotate to coat pan, use spatula to flip, will cook fast and require around a minute on each side.
Remove immediately and stack on wax paper. This make around 30 manicotti's.

For the filling and Stuffed Manicotti click on link below:

Homemade Stuffed Manicotti Shells

Here are some great Italian Sauce Recipes that go great with these homemade manicotti:

Curt's Fresh Plum Tomato Sauce
Traditional Sunday Sauce The Next Generation
Our Family Recipe on Sunday Sauce
History on Pomodoro and Marinara

Saturday, August 11, 2012

Loaded Zucchini Bites Recipe Video


Really a great appetizer and travels well should you bring them to a party or even lunch at work.
You can make them a whole meal depending on the many kinds of toppings you choose. Whether all vegetarian or meat lover, this is a pizza tasting sensation of the summer!

 



Of course you can turn these into a big bite that will make these appetizers
the talk of the party or family gathering your at! The best thing about them, is they can be very inexpensive to make during the peak season when produce and fresh vegetables are in abundance!
 Spoon a small amount of sauce on zucchini slices, topped with spices and herbs.
 Bake around 10 minutes to slightly soften before adding the cheese on top.
2 or 3 large Zucchini, sliced on the diagional for longer slices around 1/4 to 1/2 inch thick
2 cups pizza sauce or fresh marinara sauce
dried oregano, basil, parsley
garlic powder, salt,  pepper to taste
olive oil
shredded mozzarella or mozzarella blended cheeses
cooking spray
aluminum foil

Topping suggestions: pepperoni, cubed tomatoes, olives, sausage cooked and drained, sliced meatballs, feta cheese, spinach, ricotta cheese, mushrooms, peppers sliced thin, or numerous other pizza toppings you would prefer.
Preheat oven on 400 degrees.
Place slices of zucchini on a aluminum foil oiled sprayed cookie sheet.  Top with sauce and grating cheese, sprinkle with a little of each herb and spice. Bake on 400 degree hot oven for 10 to 12 minutes, pierce with a fork to see if they are tender. Remove from oven. Top with mozzarella cheese and your favorite topping suggestions. Drizzle with olive oil and put under a broiler until golden browned and cheese melts.


Friday, August 10, 2012

Bloggers Update

Thank you again for being so supportive. I to date have now been able to get more than 35 posts, video's and family recipes removed from various sites. I have sent in 35 more last night.
Amazing how many are out there. If you haven't kept up with what happening to my particular situation you can click the links below. I also want to say, as I am searching the internet, I will send on the information to you personally should I find any incidents that may have happened to you all. Just to give you an idea on the time it takes to locate, fill out the form and time inbetween to get removed, last night I spent 6 hours on this project. As you can see working full time then coming home to get back the work I have done only to have it stolen is very important to me as all of you are that are reading this.

So my friends. Thank you again for support, patience and understanding. I hope to be back up commenting on your blogs in a week or so and will continue my quest to stop these thieves that have no idea how much time and effort and pride we take in our work only to swipe it as their own, appreciate all of you.  Ciao Claudia

See other related articles:

Blogging, Dedication and Stolen Posts
Dear Readers Thank you

Thursday, August 9, 2012

Grilled Ham Steaks with Peach Bourbon Glaze

Sweet, tender, juicy... one you'll make again!
Ham slices around 1/2 or more thick

Marinade and Sauce:

1 cup fresh peaches pureed
1/2 cup bourbon
1/4 cup honey
1/4 cup molasses
pinch of orange zest
2 tablespoons orange marmalade

Combine all ingredients together. Boil together for 2 minutes.  Pour half of the sauce over ham slices. Marinade for around 1 hour. Heat grill on medium heat. Place ham steaks on an oil sprayed grill grates. Cook on medium heat brushing over with the additional sauce, you can use any leftover sauce for dipping or another usage. This is great on chicken, salmon and sword fish.

Tuesday, August 7, 2012

DEAR READERS THANK YOU



Thank you to all my faithful readers for all your continuous support and comments, as I have had several emails regarding my comments being shut off recently. I have had to do this temporarily.  I am having a bit of trouble with thieves and spammers. For those that have been faithful followers and reading my blog, I have spent endless hours trying to get most of my blog back that had been stolen by a website with a false contributor.  I urge you to check your photo's there as well, I have seen quite a few of my blogging friends photo's with her reposting as her own. The girl goes by the name of Vika Hardi. I have sent endless emails and spent endless hours getting the site to remove my photo's, video's, family events and articles the website did nothing. However Blogger team and staff along with the google web form has been both most helpful. They have taken down at least 15 of the many more I find on a daily basis. She hides them in other links. Even my link backs on my original page with click back to her page. Clever girl and very devious.

My apologies for not getting to comment back in a timely manner. This endeavor to get back my blogging posts has taken numerous hours, being a full time Store Manager, working 60 hours + a week I have had no time to devote to my favorite foodie friends and family here..

I hope you understand, I have to take off the comment box until I can get back to all of you, my fine friends and supporters. I don't want any of you to think I am ignoring your fine work. I am still seeing all the fabulous posts.

I am hoping this will be a few more weeks and back to normal.

If you would like to check that site for stolen photo's and posts see below hopefully down the road of several more forms to fill out this one will bring you to nowhere.  For now it's still up and stolen. There are more than 35 I found so far.

 http://delicious-receipe.blogspot.com/2012/01/amaretto-shot-chocolate-mug-cake.html

 Actually this is my recipe and you can see the original post here below:

http://pegasuslegend-whatscookin.blogspot.com/2012/01/amaretto-shot-chocolate-mug-cake.html

So dear friends, this is what's consuming all my time, energy and yes it makes me sick to think we have to go through all this. I will gladly answer your emails with questions. 

You can see the first post I referred to this happening to me here :
http://pegasuslegend-whatscookin.blogspot.com/2012/07/years-of-dedication-and-passion-for.html

The Web form for google should you find offenders is here:

https://www.google.com/webmasters/tools/dmca-notice?pli=1

Thanks for all your support and I promise to comment again soon just need some time to finish finding all the stolen pieces of my hard work for the last 3 1/2 years... 
I will still continue to post some drafted entries. Trying to watermark everything I can.
Working full time puts alot of stress into getting this all accomplished. Again thank you for understanding and reading What's Cookin' ... I promise in a few weeks I will be able to comment again.

Ciao for now  xo Claudia

Glazed Fruit Grandma's Poundcake Rum Dessert Recipe



Plain or dressed up this is a great tasting old fashioned poundcake... thanks to grandma!


1 1lb poundcake homemade see recipe below or store bought
1 container or strawberries cleaned and sliced
1 cup blueberries
1 container strawberry glaze found in the produce department
1 container of whipped topping
Optional: Drizzle 2 oz shotglass of white rum on the center layer before putting together

Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a  cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.


 Grandma's Old Fashioned Poundcake Recipe

1 1/2 cups butter
3 cups sugar
2 teaspoon pure vanilla extract
1 tablespoon fresh lemon or orange juice
1 teaspoon freshly grated lemon or orange rind
6 eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk

Heat oven to 325 degrees.
Grease and flour two loaf pans.

Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla,  juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes.

Sunday, August 5, 2012

Grilled Citrus Scallop and Shrimp Skewers Vegetable Medley

A perfect tool when grilling things that can fall into the cracks of the  grill. This fine mesh stainless steel tool is the best way to keep everything cooking evenly, juicy and just delicious!

The shrimp had a bit of a lime and cayenne heat, nothing was left over~
 the corn and vegetable medley a lemony butter delight!


2 pounds of extra large cleaned shrimps tail off
2 pounds scallops
2 limes squeezed and 1 tablespoon of lime zest
1/2 teaspoon garlic powder, dried parsley or fresh, cajun seasoning
pinch of cayenne pepper
 dash of seasalt and pepper
wooden skewers soaked in water

2 zucchini cut into wedges
2 yellow squash cut into wedges
2 cups of grape tomatoes
2 ears of corn cut in halves
1 tablespoon olive oil
garlic powder
1 juiced lemon
1/2 teaspoon zest
salt and pepper to taste
2 tablespoon softened butter

Mix olive oil, butter, lemon juice, zest, garlic powder salt and pepper to taste in a  medium size bowl to fit the vegeables in.  Mix the vegetables and herb mixture and stir till well coated.

In a zip lock bag place shrimp, lime and seasoning in the bag. Marinate for 30 minutes and up to one hour no longer.

Heat the grill on high.

Thread the shrimp on a skewer either wooden or metal. Do the same with the scallops.
Place on a heated grill or stainless mess grill tool, cook until shrimps are pink and scallops a golden color around 4 minutes on each side. Grill the vegetables to your desired doneness we like the vegetables crispy, which took around 12 minutes stiring and turning.  Corn is cooked when the grill marks appear.

I recently purchased this stainless steel mess grill cooker. It's a fine mess that allows even cooking for the vegetables and fish.  The results were terrific. The corn, fish and vegetables were perfectly done and the tender juices were absorbed in the grilled flavors.

Saturday, August 4, 2012

Grilled Portabello Mushroom Cheese Sandwich Recipe

I can't brag enough about the taste and flavors that go into this sandwich. The marinade is a must. The end results are as good as this looks.  If you have never tried a portobello mushroom on the grill, your missing out..... honestly, calling all mushroom lovers,  go out and get some today!
You will be shocked on the steak flavored texture and taste of how delicious these are!

4 tablespoon balsamic vinegar
2 cloves minced garlic
3 tablespoon olive oil
Optional: 3 or 4 sliced rings of bell peppers
3 or 4 whole large portobello mushrooms cleaned
Provolone Cheese
French Rolls
Romaine Lettuce
Tomatoes

Carefully scrape the insides of the mushroom gills out clean with the back of a spoon. Washing under warm water. In a bowl to fit the marinade and mushrooms, add all ingredients with the addition of sea salt and freshly ground black pepper to taste ( I add a pinch of cayenne too). MARINATE FOR at least 1 HOUR or overnight : DO NOT SKIP THIS STEP.


Heat grill on high heat FOR 10 MINUTES.
Grill mushrooms on both sides for around 5 minutes on each side along with the pepper rings (you can marinate these if you prefer).

Serve in a hamburger bun with provolone cheese, lettuce, tomato, peppers (if using) add some Italian dressing on top.
MY ALL TIME FAVORITE SANDWICH!

Wednesday, August 1, 2012

Italian Zucchini Crustless Baked Omelet Recipe

A light low calorie crustless baked omelet that tastes great in a wrap, on Italian bread,
or just by itself,  either way  it bursts with great fresh flavors!

1  cup grape tomatoes cut in halves
1 cup mushroom slices
1 medium size zucchini cleaned and chopped fine
1 large red pepper minced fine
2 cloves minced fresh garlic
salt, pepper to taste
1/4 teaspoon cayenne pepper
4 eggs beaten
cooking oil spray
1 pie plate
1 cup mozzarella cheese
1/3 cup grating cheese

Optional for meat lovers and none dieters: Add 1 cup of sliced cooked Italian Sausage drained or uncooked pepperoni slices

Directions:
Beat the eggs and set aside.
In a small fry pan saute the peppers, mushrooms and zucchini with the garlic to remove some of the water it will give off. Saute for around 7 minutes. Drain any water it makes.
Spray the pie plate with cooking spray. Place the vegetable mixture in the pie plate. Pour eggs over the top.

Sprinkle with grating cheese and mozzarella. Bake at 400 degrees until the top is slightly browned.
You can eat this like it is or make a sandwich in Italian bread.