Friday, November 30, 2012

Chocolate Chunk and Florida Orange Muffin Recipe


The aroma and taste of chocolate with fresh grated orange rind
combination compliments these tasty breakfast muffins!


Here's the recipe:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup Florida orange juice or whatever you use
1/2 cup sugar
1/4 Canola oil
1 tablespoon fresh orange rind
1 cup chocolate chunks
Optional: 1/2 cup shredded coconut

Preheat oven to 400 degrees.  Line muffin cups with paper liners.  Mix dry ingredients in one bowl. Whisk wet ingredients in another bowl. Stir in the chocolate and orange rind to the dry mix(and coconut if using). Pour the dry into the wet ingredients and fold together both bowls into one until just moistened.  Bake at 400 degrees until browned on top about 20 minutes, or use a toothpick in the center comes out clean to make sure the centers are done.

Wednesday, November 28, 2012

Christmas Bourbon Bundt Cake Recipe



1 cup Bourbon more for the top
1 cup butter
2 cups sugar
2 cups flour
5 squares unsweetened chocolate
2 tablespoons unsweetened cocoa powder
1/4 cup instant expresso coffee
3 eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
powdered sugar for garnish

Grease bundt pan with butter and flour set aside. Preheat oven to 350 degrees.
Melt the chocolate in a microwave.
Add expresso and cocoa powder to a 2 cup glass measuring cup, add boiling water to make 1 cup.
Mix until dissolved then add the whiskey and salt. Set aside.

Beat the butter, sugar and baking soda together. Add eggs then melted chocolate. Stir in the expresso mixture adding the flour a litttle at a time and mixing till blended. Pour into pan.
Bake cake for around 55 minutes on 350 in the prepared bundt pan. Cool completely, drizzle with more Bourbon and then douse with powdered sugar.

+claudia lamascolo  Author

Tuesday, November 27, 2012

Bruschetta Antipasto Appetizer Recipe

I am a bread aholic! Anything you add to it is a banquet for me. Here is another appetizer I serve to guests instead of making a huge salad. These always are a huge hit! 
Of course you can add your favorites toppings to any toasted piece garlic bread 
but this is super tasty! All I can say is you just can''t eat one!  



Balsamic Vinegar a good grade aged
Extra Virgin Olive Oil
Romaine (or other kind of lettuce)
Roma Tomatoes Sliced
Black Sliced Olives
Genoa Salami
Fresh Mozzarella Slices and Sharp Provolone
Zucchini Sliced Thin
Dried Basil, Oregano, Parsley
Salt, Pepper to taste
Garlic minced or powder
Romano grating cheese

French Bread or Baguette Bread sliced into 2 inch thick pieces

Cut thick slices of bread at least 2 inches thick.  Brush with olive oil and add minced garlic. Toast until browned around the edges and crispy on a hot 420 degree oven. Doesn't take long so watch them, about 10 minutes.
Layer first with lettuce, zucchini, salami, cheeses, tomato, ending with olives. Drizzle with olive oil, balsamic vinegar, sprinkle with spices of choice you like, salt,  pepper. Serve with a garnish of grating cheese.

My son said Mom what are you calling this one?  He said ok, I call it GONE!
+claudia lamascolo  Author

Monday, November 26, 2012

Balsamic Brussels Sprouts and Spinach Saute

I could never have enough recipes for these beauties! Here's another favorite!

 

1/4 pound chopped proscuitto or ham
1 1/2 teaspoon olive oil
2 tablespoons butter
2 lbs fresh Brussels sprouts thinly slice
2 cup fresh spinach or kale
2 cloves fresh minced garlic
1/2 teaspoon seasalt
pinch of cayenne pepper
coarsely ground black pepper to taste
1/2 cup chicken broth
1/2 cup sliced almonds
1 tablespoon good grade balsamic vinegar

In a large non stick saucepan, cook and stir proscuittto in olive oil for 3 minutes until crisp. Remove from heat drain on a paper towel.  Add butter to drippings in the pan, add brussels sprouts, spinach and garlic, salt, pepper cook and stir until they are tender. Stir in the broth, boil. Cook around 25 minutes or until the sprouts are tender, stir in walnuts, balsamic vinegar and top with proscuitto.

+claudia lamascolo  Author

Sunday, November 25, 2012

Potato Herb Bread/Pizza Dough Recipe

You can make potato bread, pizza, garlic pizza, focaccia a delicious dough and so versatile! This recipe dates back to grandma's days. Probably 120 years ago, still delicious and gets better with age!  Give it a try, it's easy and can have many uses for all your dough and recipe needs!

2 cups mashed potatoes (I use yellow boiling potatoes)
2 tablespoons olive oil
1 package dry yeast
1/2 temped tap water ( warm to the feel on your wrist)
1 tablespoon brown sugar
2 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh oregano and basil
1 tablespoon fresh minced garlic or 1/2 teaspoon dry
4 cups flour

In a large mixing bowl mix the water and yeast together. After 5 minutes add the sugar, mashed potatoes and 2 cups flour stir together. Add the herbs, garlic and rest of the flour, using the flat beater on a heavy duty mixer beat till dough forms a ball around 2 minutes.

Cover and let rise in a warm place till double.  Around an hour and a half.

You can make pizza I used a pie plate for deep dish, bread or rolls.
 A delicious herb dough for all your needs!
+claudia lamascolo  Author

Saturday, November 24, 2012

Leftover Turkey Buffalo Sauce Pizza Recipe


Who would of thought leftover Turkey could taste this good!


When we tried this one I was amazed how much it tasted like buffalo chicken style pizza. which we love. Usually using a roasted chicken.  Another great way to use up that
leftover Turkey on Gameday! 
 


Leftover turkey about 1 cup or more
Hot Sauce your favorite brand
Lowfat ranch or blue cheese dressing
Mexican blends of cheese shredded
Red and Green pepper slices
Chopped fresh tomatoes
Olive Oil
Cooking spray
garlic powder, oregano, parsley
1 pound fresh or store bought pizza dough

Mix the turkey, 1/4 cup ranch or blue cheese dressing, 1/4 cup hot sauce in a bowl all together, refrigerate until ready to use.
Stretch the pizza dough out on to a lightly sprayed with oil cookie sheet or pizza pan. Let rise until double. Top with the turkey mixture, slices of tomato, peppers and sprinkle the entire pizza lightly with herbs and spices. Sprinkle the entire top with cheese. Bake at 430 until browned and cheese is melted.

Friday, November 23, 2012

Crockpot Turkey Dumpling Stew Recipe




What better way to use up that Thanksgiving Turkey on Black Friday when your all out shopping or  may be working like me!  Easy Crockpot style stick to your ribs down home cooking from the South of Florida, sure why not? When I come home after a 14 to 15 hour day this will surely satisfy the family  and myself after a long day of work or play!  This is one everyone enjoys, a little less Italian but a great way to still enjoy leftovers with a new prospective.

3 cups cooked chunks of Turkey meat
2 cloves of minced garlic
2 large potatoes cut into cubes
2 carrots sliced
2 celery hearts chopped into pieces
1 teaspoon Italian seasoning
salt and pepper to taste
1 tablespoon Worcestershire sauce
32 ounce can of Chicken broth or homemade

Add at the end:
3 tablespoon Wondra flour or use cornstarch
1/3 cup white wine
1/2 cup corn
1/2 cup peas (frozen)
2 fresh basil leaves

1 or 2 cups if doubling of Biscuit mix of choice
1 or 2 tablespoon butter melted if doubling recipe
1/3 cup whole milk or double for more dumplings

In a 5 to 7 quart crockpot, add the chicken, vegetables except corn and peas, seasonings, sauce and  add broth last. Cook for 6 to 7 hours on low. Add the fresh basil 30 minutes before done. Add the corn, peas. Mix wine and flour in a bowl. Put crockpot on high. Stir the wine/flour mixture into the simmering pot.  Mix the milk, melted butter and 1 cup of biscuit mix in a bowl. You can double that recipe if you love dumplings.  Drop the dumplings in the crockpot when it starts to simmer. Cook around 30 minutes more or until dumplings are done in the center using a toothpick that comes out clean. This can easily be done on the stove top as well. Just use the same ingredients and simmer for around 2 hours on medium high heat. Proceed the same way.

Thursday, November 22, 2012

Happy Thanksgiving Italian Fritella Recipe

Actually this is a favorite first thing in the morning with some hot coffee to start the Thanksgiving Day... hope you all have a wonderful family day, eat, drink and great conversation making loving memories...


1 lb Ricotta cheese
2 cups flour
5 eggs
dash salt
4 teaspoons baking powder
5 tablespoons sugar
1 teaspoon vanilla

Beat together all ingredients and let stand 15 minutes. Heat 3 inches of oil in a heavy duty fry pan.
Heat on high then lower to medium heat. Drop by teaspoonfuls into the oil. Drain on paper towels and shake in a bag with powdered sugar.

Have a blessed Thanksgiving to you and yours from @What's Cookin' Italian Style Cuisine

+claudia lamascolo  Author

Wednesday, November 21, 2012

Turkey Scallopine Recipe

Just the two of you?  This is a great Turkey dinner for two, without cooking the whole bird. We don't wait for a Holiday to enjoy this one... hope you like it too.




6 to 8  1 inch thick sliced turkey breast filets (you can use chicken or veal of course)

Seasoned Flour
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon each black pepper and  salt
pinch of cayenne

In a large dish or plastic bag, coat turkey breasts filets into seasoned flour, shake off.
In a large fry pan, heat 2 tablespoon butter and 4 tablespoons of olive oil, saute turkey filets until golden on both sides around 3 minutes a piece. Place on paper towels and drain.
Place in a oven proof baking dish.

In a medium size pan, saute 3 cloves of minced garlic till soft, add 1/2 pound of cleaned sliced baby bella mushrooms, saute for two minutes.  Add 1 cup chicken broth, 1/4 cup marsala wine 2 tablespoon butter. Simmer around 3 minutes. Place filets in oven proof baking dish, pour the mushroom sauce over the top and bake an additonal half hour on 400 degree hot oven. Serve parsley for garnish.

Side dish suggestions :  Almondine Rice PilafRoasted Garlic Mashed Potatoes or Parmesan Garlic Sauce Pasta.

Tuesday, November 20, 2012

Mandarin Orange Cranberry Pecan Stuffing

A Florida Sunshine treat!  Mandarin Cranberry Pecan Stuffing!  A citrus side of wonderful flavors that are a great addition to your Turkey or Poultry dinner~


1 large can mandarin oranges drain out half the juice out
1/2 cup dried cranberries
1/2 cup pecans
2 tablespoons chopped onions
1 tablespoon chopped celery
2 cloves minced garlic
2 tablespoons butter
1 teaspoon poultry seasoning
6 cups herb flavored croutons
2 cups chicken broth (and more if it dries out)

Preheat oven at 350 degrees. Melt butter in a large skillet. Add the onion, celery and garlic saute for 4 minutes. Stir in the rest of the juice and oranges, seasonings, pecans, cranberries and mix well.  Place croutons in a large baking dish. Pour chicken broth and orange mixture over the croutons. Place in oven for 20  minutes covered, then uncover and bake 15 minutes more. If you make this ahead of time and it dries out add more chicken broth before reheating.

+claudia lamascolo  Author

Monday, November 19, 2012

Best Quick Biscuit Recipe Ever



The best and easiest quick biscuit I ever made, love using a mix and it comes together perfectly!

4 cups biscuit mix
1 cup sour cream
1 cup lemon lime soda (like sprite or 7 up or any brand)
1/2 cup melted butter

Mix biscuit mix with sour cream, soda and melt butter in a bowl and either spread into a greased oblong pan or shape into biscuits. If shaping into round drop by tablespoons and mold with extra biscuit mix as this is sticky dough. I use a greased square pan, spread it out, bake and cut into squares. Bake at 425 until golden. Serve with lots more whipped butter to spread.

I have also have cut this recipe in 1/2 for 2 people, it works fine.

Suggestion toppings: Brush with butter then sprinkle with parsley, garlic powder, black pepper and parmesan cheese or the a cheddar lover, load it up with shredded cheddar cheese! Enjoy!

Sunday, November 18, 2012

Appetizers,Side Dishes and Dessert Recipes

Amaretto Cranberry Sauce

With the holidays coming on so quick here are some suggestions you may like to add to the meat menu!  Happy Holidays to everyone from @What's Cookin' Italian Style Cuisine~! Click link above for more recipe ideas.


Appetizers:

Baked Stuffed Figs with Goat Cheese and Pecans
Baked Brie with Triple Berry and Pecans
Baked Tater Zucchini Appetizer
Baked Zucchini Appetizer
Baked Broccoli Patties
Baked Mahi Parm Bites
Bake Stuffed Figs with Goat Cheese and Pecans
Fried Ravioli
Fried Mozzarella
Fried Calamari
Fried Zucchini Grandma's
Potato Baked Croquettes
Mom's Shrimp Cocktail
Curt's Four Wing Guest Post
Deep Fried Hearts of Palm
Avocado Bruschetta
Wings of all Kinds


Side Dishes

Mom's Italian Style Roasted Potatoes
Potatoes and Sour Cream
Bowties with Creamy Garlic
Baby Shells with Meatsauce
Roasted Potatoes with Sausage and Broccoli Rabe
Amaretto Sweet Potato Casserole
Broccoli and Cheese Casserole
Upstate Utica New York Greens Baked, Fried
Eggplant and Cheesy Casserole
Amaretto Cranberry Sauce

Desserts
Butter Pecan Pound Cake
Browned Butter Apple Cake
Caramel Apple Spice Cake Mix Upsidedown Cake
Old Fashioned Fruit Cake
Festive Zucchini Cake
Amaretto Cheesecake
Amaretto Chocolate Cheesecake
Apple Fritter Fried Cakes
Amaretto Pumpkin Cheesecake
Jello Shot Cake
Caramel Apple Cake 
Ricotta Nutella Frangelico Cake

+claudia lamascolo  Author

Saturday, November 17, 2012

That Skinny Chick's Mounds Bar Recipe




Back in June, Lizzy from That Skinny Chick Can Bake made these Mounds Bars and I couldn't wait to try them. Something always came up including being on a diet.  I finally reached the weight I wanted and these were my reward. What a treat. The only thing I changed was using chocolate flavored graham crackers for the crust.
They were so good I will not be able to wait that long again to make them! Thanks Lizzy as usual your the best at baking, these were outstanding! I was actually licking the knife cutting them, you won't want to leave a crumb behind!  Thank you Lizzy your the best!
Please hop over to her site to see the original recipe!


Chocolate Crusted Mounds Bars adapted from That Skinny Chick Can Bake

1/4 cup butter softened
1 cup chocolate graham crackers crushed
1 tablespoon sugar

1 can condensed milk (14 ounce size)
2 cups coconut put through a food processor finely chopped
Mix together set aside

Topping:
1 cup semi sweet chocolate chips

Mix the butter and chocolate graham crackers and sugar in a bowl.  Put that into a 9x9 pan or small brownie pan.  Bake at 350 for 12 minutes.
Pour the coconut mixture over the top and bake until browned on top around 20 to 25 minutes. Remove from oven.  Pour chocolate chips on top.

Put bake into the oven for a minute so this is easier to spread using the back of a spoon. Cool completely before cutting.

+claudia lamascolo Author

Friday, November 16, 2012

Polenta Coated Red Potato Wedges Recipe


Corn meal instead of bread crumbs? A fabulous addition!
This is an Italian Specialty, simple to make and oh so delicious!
 If you love Polenta and potatoes, here is a great side dish for your Holiday table.


4 large Red Potatoes washed, sliced in wedges wash in cold water
3 tablespoons corn meal
2 sprigs of fresh rosemary
4 Italian basil leaves
1 teaspoon each garlic powder, dried basil and parsley and oregano
1 large zip lock bag
olive oil or canola oil
sea salt and black pepper to taste

In a large zip lock bag add the corn meal, garlic powder and dried herbs.  Shake the wet potatoes in the zip lock bag mixture.

Place on a parchment paper lined pan.  Spread out singlely.  Sprinkle with olive oil, salt, pepper and fresh herbs on the top. Bake in a 400 degree hot oven until crispy around 45 minutes.

+claudia lamascolo  Author

Thursday, November 15, 2012

Creamy Sweet Spiced Roasted Butternut Squash Soup Recipe


 
 
 
2 large butternut squash washed and cut with a sharp kitchen knife into chunks remove seeds with a spoon and leave the flesh on
 

 
3 or 4 tablespoons melted butter
1 tablespoon sea salt, and some extra for the end
1 teaspoon white pepper and some extra for the end
freshly grated nutmeg
1 cup heavy cream
3 cups chicken broth
1/4 cup honey
1/8 teaspoon cinnamon
1 teaspoon minced ginger

 
 
 Heat oven to 425 degrees. Place the cut up squash on a parchment paper lined cookie sheet. Brush with melted butter, 1 tablespoon salt and 1 teaspoon pepper. Roast until squash when using a fork goes into it easily. depending how thick you cut it. Scrap the squash off the flesh with a small spoon and place into a large soup pot.
 
Add the broth and honey and ginger and bring mixture to a low simmer then using a stick blender puree the mixture.  Add the heavy cream, spices except for nutmeg simmer again. Sprinkle in  1 teaspoon salt and 1/2 teaspoon white pepper in the soup before serving. Garnish with grated nutmeg.
 
 
 +claudia lamascolo  Author
 
 

Wednesday, November 14, 2012

Brussels Sprouts Roasted with Cranberries Balsamic Vinegar and VIDEO

One of my very favorite ways to serve brussel sprouts, a vegetable that really doesn't get enough attention. There are so many wonderful ways to serve them.
These are sweet tender and very tender.
 
 

3 pounds of cleaned brussels sprouts
1/2 cup extra virgin olive oil
salt, pepper and garlic powder
1 cup good grade balsamic vinegar (used 18 year aged)
1/2 cup sugar
1 cup dried cranberries
Optional: Toasted slivered almonds
Roast the cleaned sprouts on a oil sprayed cookie sheet tossed in olive oil, sprinkle lightly with salt, pepper and garlic powder.

                Roast in a hot 400 degree over for around 35 minutes till soft and nicely browned.

In a small pan add the sugar and vinegar. Boil on high, then reduce heat to medium for around 15 to 20 minutes until very thick.
Toss sprouts with balsamic mixture and top with cranberries, and almonds.  Serve immediately.

+claudia lamascolo  Author

Tuesday, November 13, 2012

Boneless Pork Loin or Sirloin Stuffed Apple Pistachio Roast



Boneless thin sliced pork loin or Sirloin steak slcies (about 3 pounds)
Sea salt and freshly ground pepper, garlic powder
1 cup seasoned croutons
1/2 cup chicken stock
1 cup peeled, finely chopped mcintosh, rome or gala apples
1/3 cup dried cranberries
1/3 cup chopped pistachio's 
1/4 cup minced garlic
2 tablespoons pure maple syrup
1 teaspoon minced fresh rosemary

Place pork on cutting board and pound till flattened to at least 1/4 inch thickness. Sprinkle with salt and pepper. In a medium size bowl add the croutons with chicken stock and let soak in until softened. Use a potato masher to mash the mixture down or fork then stir in the garlic, apples, pistachio's, cranberries and syrup. Mix in the rosemary. Spread in the center of  each surface of  pork or beef onto the meat from the smallest side tightly and secure with tooth picks. Sprinkle with salt and pepper to taste.
Place on a cookie sheet or roasting pan seam side down on parchment paper drizzle with a little olive oil.  Cook at 325 degree oven uncovered, for about 1 hour ten minutes.  Let stand for 10 minutes.

+claudia lamascolo  Author

Sunday, November 11, 2012

Thanksgiving Day Recipe Roundup Recipes


GOBBLE GOBBLE GOBBLE~ Here are some of our Traditional recipes we make from year to year.... hope you find something you like. We are just blessed to have togetherness at this time...  Enjoy your time together with your family and loved ones....

Italian Vegetable Soup Recipe

Mom's Turkey Gravy Recipe


Amaretto Cranberry Sauce


Sweet Potato Roll Recipe


Broccoli and Sausage Cavatelli with Garlic and Oil


Marshmallow Yam Bake


Parmesan Garlic and Herb Mashed Potatoes

                                  





                                                   How To Deep Fry Turkey



Amaretto Pumpkin Cheesecake



Pie Recipes

Assorted Coffee Recipes
                                    
                                                   Pumpkin Cheesecake Bars







Butter Rum Almond Brittle



HAPPY THANKSGIVING Coming from  Claudia and our family
 @ Whats' Cookin' Italian Style Cuisine...
 From our house to your house.. may your tables be filled with bountiful blessings.

+claudia lamascolo  Author