tag:blogger.com,1999:blog-52721787654907933712024-03-12T21:16:42.160-04:00Jillicious HomemadeUnknownnoreply@blogger.comBlogger84125tag:blogger.com,1999:blog-5272178765490793371.post-22099847842010874862016-03-05T08:49:00.003-05:002016-03-05T08:49:44.162-05:00Shrimp and Pork Dumplings<br />
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<br />
<img height="200" src="webkit-fake-url://a72a7a25-29c1-4ef0-9b16-a2442fbff6d4/imagejpeg" width="150" /><br />
<br />
<br />
<br />
1 lb of ground pork<br />
15 large shrimp chopped<br />
1 tbs grated ginger<br />
2 cloves of garlic grated<br />
1 egg<br />
2 tsp of soy sauce<br />
1 tsp sesame oil<br />
1 tsp srachia<br />
1tbs of finely chopped chives<br />
1/2 head of Napa cabbage finely shredded<br />
Salt and pepper<br />
1 package of wonton wrappers<br />
<br />
Mix the above and have a bowl of water ready. Next, on a cookie sheet, line with a wet kitchen towel. You do not want the dumplings to dry out as you are making them.<br />
<br />
Take about half of a teaspoon and put in the center of the wonton wrapper. Put water on three sides of the wrapper and pinch to seal. Make sure these are sealed well.<br />
<br />
In a frying pan add oil and put on medium/ high heat. Add your dumplings in and pan fry until brown. Once browned, add a cup of water and cover. Cook for about 5 minutes and serve with spicy mayo and soy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-20719180660355105472016-03-05T07:38:00.000-05:002016-03-05T07:38:10.462-05:00Kentucky Beer Cheese!!<br />
<br />
<br />
<br />
1 pound extra-sharp cheddar, cut into 1-inch cubes<br />
3/4 cup dark beer<br />
2 garlic cloves, minced<br />
1 tablespoon Dijon mustard<br />
1/2 teaspoon cayenne<br />
Salt<br />
Toasted baguette slices from 2 baguettes<br />
Sliced tomatoes
<br />
<br />
In a food processor, combine the cheddar with the beer, garlic,
mustard and cayenne and blend until smooth. Season the beer cheese with
salt.<br />
Preheat the broiler. Spread the toasts with the beer cheese and
arrange them on a rimmed baking sheet. Broil the toasts 6 inches from
the heat for about 2 minutes, rotating the pan, until the cheese is
bubbling and browned around the edges. Top with tomato slices and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-28274637475951715582016-03-05T07:29:00.001-05:002016-03-05T07:29:43.054-05:00New England Indian Pudding<br />
<br />
<br />
<span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: x-small;">
<span style="font-family: "verdana"; font-size: x-small;">
<span class="ingredient">3 cups whole milk</span><br />
<span class="ingredient">1 cup heavy (whipping)
<a href="http://whatscookingamerica.net/Sauces_Condiments/CreamDefinitions.htm">
<span style="color: #0000cc;">cream</span></a></span><br />
<span class="ingredient">1/2 cup yellow cornmeal</span><br />
<span class="ingredient">1/2 cup light brown
<a href="http://whatscookingamerica.net/Sugar.htm">
<span style="color: #0000cc;">sugar</span></a></span><span style="color: #0000cc;">,</span> lightly packed<br />
<span class="ingredient">1/2 cup <a href="http://whatscookingamerica.net/Q-A/Molassas.htm">
<span style="color: #0000cc; font-family: "verdana"; font-size: x-small;">
molasses</span></a></span><span style="font-family: "verdana"; font-size: x-small;"><br />
<span class="ingredient">1 teaspoon
<a href="http://whatscookingamerica.net/Information/Salt.htm">
<span style="color: #0000cc; font-family: "verdana"; font-size: x-small;">salt</span></a></span><br />
<span class="ingredient">2 teaspoons ground cinnamon</span><br />
<span class="ingredient">1/4 teaspoon ground nutmeg</span><br />
<span class="ingredient">1/4 teaspoon ground cloves</span><br />
<span class="ingredient">1/4 teaspoon ground ginger</span><br />
<span class="ingredient">4 large </span>
<a href="http://whatscookingamerica.net/eggs.htm">
<span style="color: #0000cc;">eggs</span></a></span><span style="font-family: "verdana"; font-size: x-small;"><br />
<span class="ingredient">4 tablespoons unsalted butter, cut into 4 pieces</span></span></span></span></span><br />
<span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: x-small;"><span style="font-family: "verdana"; font-size: x-small;"><span style="font-family: "verdana"; font-size: x-small;">
</span>
<span class="instructions"><br />
<b><span style="font-size: x-small;"> </span></b>
<span style="font-family: "verdana"; font-size: x-small;">
</span></span><br />
</span></span></span><br />
<div align="left" class="MsoNormal">
<span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: x-small;"><span style="font-family: "verdana"; font-size: x-small;"><span style="font-family: "verdana"; font-size: x-small;">
<span style="font-family: "verdana"; font-size: 10.0pt;">Preheat oven to
275 degrees F. Lightly grease a 6- or 8-cup soufflé or baking dish with butter
<span style="color: maroon;">(you can use margarine, but DON’T use non-stick sprays).</span></span></span></span></span></span></div>
<span style="font-family: "verdana";"><span style="font-family: "verdana"; font-size: x-small;"><span style="font-family: "verdana"; font-size: x-small;">
<span style="font-family: "verdana"; font-size: x-small;">
<div align="left" class="MsoNormal">
<span style="font-family: "verdana"; font-size: 10.0pt;">In a medium-sized
saucepan over medium-low heat, scald the milk.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "verdana"; font-size: 10.0pt;">While the milk is
heating, pour the cream into a medium to large bowl, add the
cornmeal, sugar, molasses, salt, cinnamon, nutmeg, cloves, and
ginger. Add this
cream/corn meal/spice mixture to the scalded milk. Cook, whisking
constantly, over medium-low heat until the pudding has thickened to
the consistency of syrup (about 5 minutes). Remove from heat.</span></div>
<div align="left" class="MsoNormal">
In a bowl, b<span style="font-family: "verdana"; font-size: 10.0pt;">eat
eggs with a whisk. Temper the eggs by adding 1/2 cup of the hot
cornmeal mixture to the eggs while whisking rapidly. Vigorously
whisk the egg mixture into the remaining cornmeal mixture. Add
butter, one piece at a time, stirring until melted.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "verdana"; font-size: 10.0pt;">Pour mixture into
the prepared soufflé dish, and place dish on a shallow baking pan on
the center oven rack. Pour enough HOT water into the shallow baking
dish to come 2/3 of the way up the outsides of the soufflé or baking dish.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "verdana"; font-size: 10.0pt;">Bake until
pudding is set, a tester inserted close to (but not in) the center
comes out clean, usually about 2 to 2 1/2 hours. Remove from oven
and remove from the water bath and let cool slightly.</span></div>
<div align="left" class="MsoNormal">
<span style="font-family: "verdana"; font-size: 10.0pt;">Serve warm with
vanilla ice cream or whipped cream or heavy cream.</span></div>
</span> </span></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-67055032421564000212013-05-18T12:14:00.002-04:002016-03-05T07:19:09.587-05:00Spring Pasta with Pancetta, Peas and Olive Oil<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-r4Uw8VfPMi4/UZeowkdcaBI/AAAAAAAAAcE/NDRoyL3TzNg/s1600/peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-r4Uw8VfPMi4/UZeowkdcaBI/AAAAAAAAAcE/NDRoyL3TzNg/s1600/peas.jpg" /></a></div>
<br />
<br />
<br />
<br />
1 clove of garlic smashed<br />
3/4 cup of chopped onion<br />
3/4 cup of chopped pancetta <br />
2 cup of green peas (you can use frozen)<br />
3/4 cup of extra virgin olive oil<br />
1 cup of chicken broth<br />
1 pound of pasta<br />
<br />
In a large saute pan, add your olive oil and garlic. Let the garlic brown and add your onions in. Let this cook for 2 minutes and then add your pancetta in. Let this cook another 2-3 minutes or until the pancetta is golden. Add your peas and salt and pepper to taste. Let this cook for about 2 minutes. Add in the chicken broth and cook another 2 minutes. This is a quick sauce. Toss with pasta and add extra olive oil and Romano and Parmesan Cheese. Enjoy!<br />
<br />
* If you want to serve as a side dish, simply omit the pasta!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-14125308415462137792013-02-07T13:08:00.001-05:002016-03-05T07:18:33.871-05:00Chicken Meatball Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-E4EH8IEOk0w/URPthxbfiBI/AAAAAAAAAbg/xJlK_yt3aT8/s1600/chickensoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-E4EH8IEOk0w/URPthxbfiBI/AAAAAAAAAbg/xJlK_yt3aT8/s1600/chickensoup.jpg" /></a></div>
<br />
<br />
<br />
<br />
1 whole roasting chicken<br />
6 carrots peeled, cut in half<br />
3 stalks of celery (cleaned, cut in half and with the leaves)<br />
1 onion cut in half<br />
Chicken bouillon to taste (I use 1 tbs of chicken base)<br />
Pastina, Orzo or any other tiny pasta (cook and keep on the side)<br />
salt and pepper to taste <br />
<br />
<br />
Meatballs (you will want to make these first and keep on the side)<br />
1/2 lb of ground turkey, chicken or pork (mix with 2 tbs of breadcrumbs, 1 egg, 2 tbs Parmesan cheese, salt and pepper). Roll into 1/2 inch balls, keep on the side.<br />
<br />
Step 1<br />
In a large stock pot add all of the above and enough water to cover the chicken. Let this boil for two hours.<br />
<br />
Step 2<br />
Skim the top of all fat and remove the chicken and vegetables. Now, you need to strain the broth, so that you get a nice clear broth. Once you do this, slice the carrots and add back to the broth. Add back to the heat and once the broth boils, add your meatballs and cook for about 5 minutes or until they are done.<br />
<br />
Step 3<br />
Clean the chicken and add back any meat to the soup. I use the remainder of the meat to make chicken salad.<br />
<br />
Step 4<br />
Add the cooked pasta to the soup and serve with grated Parmesan cheese.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-88980426048503610102013-02-07T12:29:00.001-05:002016-03-05T07:17:55.466-05:00Chandler Casserole <h2>
<span style="color: purple;"><b><br /></b></span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KDb6wE90Olw/URPkQCZYUEI/AAAAAAAAAbY/PVjsfe9hkdI/s1600/chandler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-KDb6wE90Olw/URPkQCZYUEI/AAAAAAAAAbY/PVjsfe9hkdI/s1600/chandler.jpg" /></a></div>
<br />
<br />
<br />
<br />
<b><span style="color: #6aa84f;">2 T. of butter<br /><br />1 lb. ground beef<br /><br />1 clove minced garlic<br /><br />1 t. salt<br /> </span></b><br />
<b><span style="color: #6aa84f;">1 t. pepper<br /><br />1 t. sugar <br /><br />2 8 oz. cans of tomato sauce<br /><br />1 3 oz. pkg. cream cheese<br /><br />1 cup of sour cream<br /><br />1 medium minced onion<br /><br />1 cup grated cheddar cheese<br /><br />1 pkg. green noodles</span></b><br />
<br />
<b><span style="color: purple;"><br />Melt
butter and brown meat. Add garlic, salt, pepper , sugar and tomato
sauce. cover and cook slowly for 20 minutes. Cook noodles and drain.
Soften cream cheese and add sour cream and onion to it. Cover bottom of
casserole with noodles. Spread cheese mix over it and then meat sauce.
Repeat layers twice and sprinkle top with cheddar cheese for 20 minutes.
at 350 degrees.</span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-2918935561817466662013-02-07T12:17:00.001-05:002016-03-05T07:19:27.983-05:00<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-5E26hvPFKh0/URPhQattvjI/AAAAAAAAAbA/_qXYPpsC93g/s1600/short+ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-5E26hvPFKh0/URPhQattvjI/AAAAAAAAAbA/_qXYPpsC93g/s1600/short+ribs.jpg" /></a></div>
<br />
<h1 class="entry-title">
Capriccio-Style Short Ribs</h1>
<div class="ve_image_caption_container" style="width: 380px;">
</div>
Capriccio-Style Short Ribs<br />
6 bay leaves<br />
10 black peppercorns<br />
6 juniper berries<br />
10 sprigs savory<br />
10 sprigs thyme<br />
Cheesecloth (10 square inches) (see note)<br />
Cooking twine<br />
10 short ribs (see note)<br />
1/2 tablespoons salt<br />
1/2 tablespoon freshly ground pepper<br />
2 cups all-purpose flour<br />
1/4 cup brown sugar<br />
1 cup canola oil, divided use<br />
3 carrots, coarsely chopped (3 cups)<br />
3 celery stalks, coarsely chopped (3 cups)<br />
1 Spanish onion, coarsely chopped (1 cup)<br />
2 shallots, coarsely chopped (1/2 cup)<br />
16 cups Chianti<br />
12 cups demi glace (see note)<br />
1 cup Worcestershire sauce<br />
Pre-heat oven to 350 degrees.<br />
Assemble
bay leaves, peppercorns, juniper berries, savory and thyme on
cheesecloth and tie with cooking twine, to form sachet. Place aside.<br />
Dredge short ribs in a mix of salt and pepper, brown sugar and flour.<br />
Heat 3/4 cup oil in large sauté pan. Add short ribs (as many as will fit without touching), brown on all sides and remove.<br />
Pour
off and discard residual fat and brown bits from pan. Add remaining
oil, along with carrots, celery, onion and shallots. Caramelize.<br />
Add Chianti and bring to a boil. Continue to boil until liquid is reduced by half.<br />
Combine
Chianti/vegetable reduction, demi glace, sachet and browned short ribs
in a hotel pan or 10 quart Dutch oven. Bring to a boil. Add salt/pepper
to taste. Immediately remove from heat.<br />
Cover with tin foil and braise in oven for 21/2 hours.<br />
Gently
remove short ribs from oven and strain remaining liquid. Place on
medium heat and reduce, until preferred consistency for sauce is
reached. Skim well while reducing.<br />
Notes: Capriccio uses prime aged Niman Ranch for the meat.<br />
If you don't have demi glace, substitute 12 cups beef stock, reduced and thickened with flour and water.<br />
Coffee filter may be used in place of cheesecloth.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-18012332716131387652013-02-01T10:28:00.000-05:002016-03-05T07:19:52.151-05:00Superbowl Snacks! Calzones!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yVXz8HSbUlw/UQvdL47jYzI/AAAAAAAAAag/prhNw0TXoNw/s1600/sausage+calzone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-yVXz8HSbUlw/UQvdL47jYzI/AAAAAAAAAag/prhNw0TXoNw/s1600/sausage+calzone.JPG" /></a></div>
<br />
<br />
<br />
<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d;">Sausage, Egg and Pepperoni Calzone</span></b><br />
<br />
1 lb of fresh dough (you can get this at your local bakery or pizza shop)<br />
6 Italian sausage links (take sausage out of the casing)<br />
3 eggs <br />
Pepperoni<br />
American Cheese<br />
Mozzerella<br />
<br />
Spread out your dough on a oiled cookie sheet until the dough covers the cookie sheet.<br />
<br />
In a hot pan, add your sausage and saute. When the sausage is half cooked, add your eggs and mix the entire mixture for another 5 minutes. Cool this mixture.<br />
In the meantime, place one layer of American cheese on the dough, followed by a layer of pepperoni. Once you do this, add your sausage and egg mixture then your mozzerella.<br />
You are now going to fold the calzone in thirds. Meaning, take one half of the dough fold it to the middle, then do the same with the other side. Make sure you seal the dough well. Brush with an egg wash (1 egg beaten with 1 tsp of water) and bake at 400 for 25 minutes or until golden.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-210yRNi-os0/UQveysTBImI/AAAAAAAAAao/JVeT-sivGEE/s1600/calzone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-210yRNi-os0/UQveysTBImI/AAAAAAAAAao/JVeT-sivGEE/s1600/calzone.jpg" /></a></div>
<br />
<br />
<b><span style="color: #cc0000;">Ham, Hot Pepper and Cheese Calzone</span></b><br />
<br />
1 lb of fresh dough <br />
1/4 of ham<br />
Mozzarella <br />
American Cheese<br />
1/2 cup of Hot Banana Peppers finely chopped<br />
<br />
Spread the dough on an oiled cookie sheet until the dough covers the cookie sheet. Start by adding your American Cheese, followed by a layer of ham, then your chopped peppers followed by your mozzarella. Again, take one half of the dough and fold to the middle and then do the same with the other side of the dough. Make sure you seal the dough well at the seams. Brush with egg wash and bake at 400 for 25 minutes or until golden.<br />
<br />
Let these calzones cool down and then slice into 1/4 slices. Serve on platters or wooden boards. Enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-76436862167722594832012-12-06T12:53:00.000-05:002016-03-05T07:21:10.051-05:00Fennel, Grape, Apple Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sIyhheokXwI/UMDbgNUlX3I/AAAAAAAAAZ0/nZirNFX_p9k/s1600/grapes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-sIyhheokXwI/UMDbgNUlX3I/AAAAAAAAAZ0/nZirNFX_p9k/s1600/grapes.jpg" /></a></div>
<br />
<br />
1 green apple, thinly sliced<br />
1/2 bulb of fennel, thinly sliced<br />
2 cups of green grapes, sliced in half<br />
1 cup of toasted nuts (almonds or walnuts work great)<br />
Blue cheese or Goat Cheese crumbled<br />
2 tbs of Rice Wine Vineger<br />
<br />
Lay grapes, apples, fennel and nuts out onto a platter. Sprinkle with cheese and vineger.<br />
<br />
Serve!!! So easy and delicious! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-8115430493516844142012-10-19T15:50:00.003-04:002012-10-19T15:50:32.632-04:00Wine and Cheese Appetizer<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uAl0BDs0W04/UIGu_vIgmvI/AAAAAAAAAZE/K2Co6q4ork8/s1600/apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uAl0BDs0W04/UIGu_vIgmvI/AAAAAAAAAZE/K2Co6q4ork8/s1600/apples.jpg" /></a></div>
<br />
This recipe is great for any cocktail party, but especially for a wine and cheese party.<br />
<br />
Slices of apples and pears<br />
1 block of bleu cheese whipped with half a block of cream cheese<br />
1 cup of toasted, crushed walnuts<br />
Honey<br />
<br />
Take each slice of fruit and coat half of the piece with the cheese mixture. Dip the cheese mixture in the nuts.<br />
Serve on a platter and drizzle with honey.<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-26771477581866682462012-10-19T15:38:00.001-04:002012-10-19T15:38:19.181-04:00Baked Cream Cheese Mashed Potatoes<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-om_XFBZmVQk/UIGsI7nNkJI/AAAAAAAAAYs/RmCl9uudW-I/s1600/mashed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-om_XFBZmVQk/UIGsI7nNkJI/AAAAAAAAAYs/RmCl9uudW-I/s1600/mashed.jpg" /></a></div>
<br />
1 lb of Yukon Gold Potatoes (Peeled, cubed and boiled until done)<br />
1 package of cream cheese<br />
1 cup of sour cream<br />
1/2 stick of butter<br />
1 cup of milk<br />
salt, pepper and garlic powder (to taste)<br />
<br />
Mix all together until smooth and creamy. Place in a buttered baking dish and bake at 350 for 30 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-74976483009030456932012-10-19T15:30:00.000-04:002012-10-19T15:30:08.338-04:00Spicy MayoIf you love spicy mayo for your sushi or just in general...then try this recipe....I got this one from the chef at Sushi Samba in NYC years ago....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-QkkI2hbDS4c/UIGqOBiLkRI/AAAAAAAAAYk/_Ho8hrZA_64/s1600/Soicy+Mayo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QkkI2hbDS4c/UIGqOBiLkRI/AAAAAAAAAYk/_Ho8hrZA_64/s1600/Soicy+Mayo.jpg" /></a></div>
<br />
1 cup of Mayo<br />
3 tbs of Sricha<br />
1 tsp of Sesame Oil<br />
1 tsp Soy Sauce<br />
<br />
Mix together and serve!<br />
<br />
Great on:<br />
<br />
Sushi<br />
Seared tuna<br />
Crab cakes<br />
Shrimp <br />
Sandwiches<br />
Steak<br />
Veggies Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-42405393666452513742012-08-31T13:51:00.003-04:002012-08-31T13:51:55.092-04:00Swordfish with Lemon Parsley Pesto and Aioli <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pYveCigCjXI/UED5pipnu1I/AAAAAAAAAYE/x39YQhmtNh8/s1600/swordfish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pYveCigCjXI/UED5pipnu1I/AAAAAAAAAYE/x39YQhmtNh8/s1600/swordfish.jpg" /></a></div>
<br />
<br />
Lemon Parsley Pesto and Aioli<br />
<br />
6 cloves of garlic<br />
1 bunch of Italian Parsley<br />
1 bunch of basil <br />
1 lemon zested and juiced<br />
Olive oil (about 1/4 cup)<br />
salt and pepper<br />
Add all of the above into food processor and process for 1 minute. Take out all but two tablespoons. Add in two tablespoons of Mayo. Process for one more minute. That will be your Aioli.<br />
<br />
Take your reserved pesto (not the aioli, this will be your dipping sauce) and spread onto both sides of your swordfish. Add some additional salt and pepper and let marinate for at least one hour. Once this has been done, grill and serve with the Aioli!<br />
<br />
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-82482603274980096502012-08-10T10:49:00.001-04:002016-03-05T07:22:31.166-05:00Fresh Tomato Sauce with Pasta<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<br />
15 Ripe tomatoes (I peel and seed mine. To peel, make an X on the bottom of the tomato, drop in boiling water for 60 seconds and the peel will come right off.<br />
1 large onion finely chopped<br />
1/2 stick of butter<br />
Olive oil (2 tbs)<br />
Sea salt and pepper<br />
1 lb of Penne<br />
Fresh Basil <br />
<br />
In a large saute pan add your butter and oil. Add in your chopped onion and saute for 5 minutes. Add in your chopped tomato, salt and pepper and let cook for about 15 minutes. During this time smash the tomatoes with the back of a wooden spoon.<br />
Add your cooked pasta to the pan and saute for 5 minutes in the sauce. Serve with Parmesan cheese and fresh basil.<br />
<br />
<div style="color: purple;">
<b>Have lots of Eggplant?</b></div>
<div style="color: purple;">
<b>*You can also cube eggplant and fry in oil for 5 minutes and toss this in too. This would now be Pasta alla Norma.</b></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-10043252727254123502012-07-30T19:53:00.000-04:002012-07-30T19:53:02.484-04:00Parmesan, Tomato, Pesto Garlic Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ByizJhDNmYw/UBceU86_y4I/AAAAAAAAAXU/uKy7DCNy7z4/s1600/garlic+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ByizJhDNmYw/UBceU86_y4I/AAAAAAAAAXU/uKy7DCNy7z4/s1600/garlic+bread.jpg" /></a></div>
<br />
The easiest side dish I can think of is delicious bread. This recipe is great anytime of year and for any occasion, BUT if you do not feel like cooking in the heat, then this is for you!<br />
<br />
1 large loaf of fresh Italian or French bread<br />
1 cup of fresh pesto<br />
1 tomato sliced <br />
1 cup of Parmesan cheese<br />
6 cloves of garlic put through a pres<br />
1 stick of butter<br />
1/2 cup of fresh Italian leaf parsley chopped<br />
<br />
In a pan, heat of the butter, garlic and parsley until the butter is melted. Set aside. Take the loaf of bread and slice it without cutting through to the other side. In each of the slits brush with pesto and add cheese and tomato. Once you finish with this, place the bread on the grill or in the oven at 375 for about 15 minutes or until the bread is toasty. Once you pull from the grill or oven, brush generously with garlic butter. Put back in the oven or grill for two more minutes. Done! <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-89624832679826838912012-07-27T12:13:00.000-04:002016-03-05T07:23:18.655-05:00Linguine with Clams (Quahogs)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tOXJNHGSgwE/UBK9_JYdqFI/AAAAAAAAAW8/mRgz44pDTsY/s1600/linguiniw+clams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-tOXJNHGSgwE/UBK9_JYdqFI/AAAAAAAAAW8/mRgz44pDTsY/s1600/linguiniw+clams.jpg" /></a></div>
<br />
<br />
<div style="color: #0b5394;">
<span style="font-size: small;"><b>Clam Sauce</b></span></div>
<b>5lbs of Quahogs, shucked and chopped (use a pair of scissors to do this). When you shuck these, it is very important to do it over a bowl, as you want all of the juices.</b><br />
<b>5 cloves of garlic smashed and sliced</b><br />
<b>1 bunch of flat leaf Italian parsley washed and finely chopped</b><br />
<b>Extra Virgin Olive Oil</b><br />
<b>1 lb of Linguine</b><br />
<br />
In a large sauce pan add about 3/4 cup of Extra Virgin olive oil and the garlic. On medium heat, cook this until the garlic is golden. Take off of the heat and add your clams. Place back on the heat and let cook until it come up to a soft boil (about 15 minutes). Add in your parsley and take off of the heat.<br />
<br />
In the meantime, cook your linguine and drain it. In a large pasta bowl add your pasta and then the clam sauce. Finish with extra parsley and more olive oil. Serve!<br />
<br />
*I add Romano and Parmesan cheese to mine, which I know is frowned upon by the culinary community, but I don't care! HAHA! It is delicious!<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-58321201794093850742012-07-24T14:28:00.000-04:002016-03-05T07:24:05.623-05:00Summertime Peach Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dz2Zo7qqJKk/UA7o_BAnA4I/AAAAAAAAAWw/WyDfsU5Oe_o/s1600/peach+crisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-dz2Zo7qqJKk/UA7o_BAnA4I/AAAAAAAAAWw/WyDfsU5Oe_o/s1600/peach+crisp.jpg" /></a></div>
<br />
<br />
<br />
<br />
<b><span style="color: #e69138;">For the Peaches</span></b><br />
6-8 Peaches, washed, pitted and sliced (about 1/4 inch thick)<br />
1/2 cup of white sugar<br />
1/4 cup of brown sugar<br />
1 tablespoon of cinnamon<br />
1 teaspoon of fresh lemon juice<br />
1 teaspoon of lemon zest <br />
pinch of nutmeg <br />
pinch of salt <br />
<br />
Mix all of the above and put into a buttered 9x13 pan. <br />
<br />
<b style="color: #38761d;">For the Crisp</b><br />
1 stick of softened butter (yes, one stick I said)<br />
1 cup of oats (do not use Steel Cut)<br />
1/2 cup of flour<br />
1/2 cup of white sugar<br />
1/2 cup of brown sugar<br />
1 tablespoon of cinnamon<br />
<br />
Mix all of the above until crumbly. Sprinkle on top of the peaches that are in the buttered baking pan. Bake at 375 for about 25-35 minutes or until the top is golden and the peaches are bubbling.<br />
Serve with Haagen-Daaz Vanilla ice cream and freshly whipped cream.<br />
<br />
*Add in berries or substitute blueberries, raspberries or blackberries.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-86062428902305851222012-07-24T09:33:00.003-04:002016-03-05T07:24:36.741-05:00Summer Pesto and Pesto Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yaOeCLFTb1Y/UA6kIkNTsZI/AAAAAAAAAWk/yP5PI3kx_jg/s1600/pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-yaOeCLFTb1Y/UA6kIkNTsZI/AAAAAAAAAWk/yP5PI3kx_jg/s1600/pesto.jpg" /></a></div>
<br />
<br />
<br />
<div style="color: #6aa84f;">
<span style="font-size: large;"><b>Summer Pesto</b></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">3 cups of freshly picked and washed basil leaves</span></span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">3 cloves of garlic</span></span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">1/2 cup of Parmesan Cheese</span></span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">1/2-1 cup of Extra Virgin Olive Oil</span></span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Sea Salt and freshly ground pepper (about a tablespoon each)</span></span></span></div>
<div style="color: #6aa84f;">
<br /></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">In a blender add all of the above and starting with 1/2 cup of the olive oil. Blend until smooth. Add more olive oil to as you go to get very smooth. </span></span></span></div>
<div style="color: #6aa84f;">
<br />
*You can freeze this and have fresh pesto all winter. Should last for 6 months.</div>
<div style="color: #990000;">
<span style="font-size: large;"><b>Summer Pesto Add Ins:</b></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;">Fresh Spinach, Mint, Pine Nuts, Walnuts, Pecan, Roasted Garlic, Roasted Red Peppers, Sun Dried Tomato and anything else you can image.</span></span></div>
<div style="color: #6aa84f;">
<br /></div>
<div style="color: #38761d;">
<span style="font-size: large;"><b>Pesto Butter</b></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;">1 stick of softened butter</span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;">3 tablespoons of Pesto</span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;">Wax Paper </span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;"><br /></span></span></div>
<div style="color: #6aa84f;">
<span style="font-size: large;"><span style="font-size: small;">Mix together well. Place onto the wax paper and form into a log. Roll up in the paper and freeze. This will last for about 6 months. </span><b> </b></span></div>
<br />
<div style="color: #741b47;">
<b><span style="font-size: large;">Pesto Uses:</span></b></div>
<div style="color: #741b47;">
<b><span style="font-size: large;"><span style="font-size: small;">Pasta, marinade for fish, shrimp, chicken or meat, spread on pizza, dipping sauce, add into soups, mix into meatballs, mix with marinara sauce, use as an Italian Chimichuri, use as a sandwich spread, etc.</span> </span></b></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-35589248875355643462012-07-19T12:21:00.002-04:002016-03-05T07:25:10.666-05:00Grilled Thai Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rB9GaOKy0XI/UAg0EY0hFfI/AAAAAAAAAWI/G75AIAHliYI/s1600/salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-rB9GaOKy0XI/UAg0EY0hFfI/AAAAAAAAAWI/G75AIAHliYI/s1600/salmon.jpg" /></a></div>
<br />
<br />
<br />
1 lb of Salmon<br />
<br />
Thai Marinade<br />
<br />
1 lime zested and juiced<br />
1 tablespoon of honey (I used raw/organic)<br />
2 tbs of Soy Sauce<br />
1 tbs of Sriacha<br />
2 tbs of Rice Wine Vinegar<br />
1 tsp Sesame Oil<br />
Ground Pepper<br />
<br />
Mix all of the above. Marinate salmon for at least 30 minutes. Grill up the salmon to your liking (I like medium). Take the remaining marinade and boil for 5 minutes. Once you take the salmon off of the grill, top with the sauce and let sit for 15 minutes.<br />
<br />
Delicious!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-12892092807248263112012-07-19T12:14:00.002-04:002016-03-05T07:25:38.820-05:00Zucchini Fritters with Yogurt Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0axcQurd90E/UAgyaPFrW5I/AAAAAAAAAWA/5jTOKgIIVeA/s1600/zucchini+fritter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-0axcQurd90E/UAgyaPFrW5I/AAAAAAAAAWA/5jTOKgIIVeA/s1600/zucchini+fritter.jpg" /></a></div>
<br />
<br />
<br />
3 large zucchini grated<br />
1/2 onion grated<br />
1/2 cup of flour (or panko)<br />
1/2 cup of Parmesan Cheese<br />
2 tbs of Romano Cheese<br />
1 tsp Baking Soda<br />
1 large egg <br />
salt, pepper and garlic powder<br />
<br />
Grate the zucchini and onion in a large bowl. Add remaining ingredients. Mix well. In a large frying pan have it coated in olive oil and have the pan hot. Add about two tablespoons of the mixture to the hot oil....fry for about 3-5 minutes on each side until crispy. Place on paper towel to absorb the extra oil. Serve!<br />
<br />
* You can eat these plain, or top with a Greek Yogurt dipping sauce.<br />
** Serve as a side dish! <br />
<br />
1 Container of Plain Greek Yogurt<br />
1 tsp of Lemon Zest<br />
1 tsp fresh lemon juice<br />
salt and pepper<br />
<br />
Mix and serve chilled.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-38054973820060149472012-07-17T11:35:00.002-04:002016-03-05T07:26:26.382-05:00Stuffed, Grilled Nectarines<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BnY1pt8dyfI/UAWGEQ_CvbI/AAAAAAAAAV0/4szMt27cTU0/s1600/nectarines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-BnY1pt8dyfI/UAWGEQ_CvbI/AAAAAAAAAV0/4szMt27cTU0/s1600/nectarines.jpg" /></a></div>
<br />
<br />
5 Nectarines pitted and split in half<br />
1 small container of Mascarpone Cheese<br />
5 Amaretti Cookies crushed up<br />
1 tsp Almond Extract <br />
1/2 cup brown sugar<br />
2 tbs white sugar<br />
1 tsp cinnamon<br />
1 tsp lemon juice <br />
<br />
Mix together everything but the nectarines. Stuff one tablespoon in the cavity of the nectarine, take the second half of the nectarine and place on top of the stuffing. Wrap each nectarine in foil and grill for 30 minutes. Take off the grill and let sit for 5 minutes, open the foil packet over the vanilla ice cream and enjoy!<br />
<br />
*You can use peaches too!<br />
**Garnish with chopped nuts and mint<br />
***Add raspberries and blueberry into the stuffing as well<br />
<br />
<b><span style="color: purple;">Thank you to my good friend Jackson who just suggested that these would be even more deadly if you drizzled with Nutella!!! Can't wait to try this! </span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-1539787301848863962012-06-26T20:46:00.003-04:002016-03-05T07:26:53.117-05:00Sparkling White Peach Sangria<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HNMvWB1pjvM/T-pX2JDKw5I/AAAAAAAAAVk/VAIfth4ijeg/s1600/white+sangria.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-HNMvWB1pjvM/T-pX2JDKw5I/AAAAAAAAAVk/VAIfth4ijeg/s1600/white+sangria.jpg" /></a></div>
<br />
<br />
1 bottle of Prosecco or Champagne<br />
3/4 cup of Peach Schnapps<br />
1/2 bottle of Sprite or two cans (you can use Fresca here too)<br />
1 diced lime<br />
1/2 orange diced<br />
10 Maraschino Cherries chopped<br />
(chopped apple and strawberries can be added as well)<br />
<br />
In a large pitcher muddle the lime, orange and cherries. Add your Prosecco, Peach Schnapps and soda. Garnish with extra fruit and mint!<br />
<br />
Serve!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-19165571933043422112012-06-26T20:23:00.004-04:002016-03-05T07:33:11.412-05:00Grilled Pizza!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4YqAYChlA6c/T-pSVxQRYFI/AAAAAAAAAVY/P7hfNpZ3USI/s1600/Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-4YqAYChlA6c/T-pSVxQRYFI/AAAAAAAAAVY/P7hfNpZ3USI/s1600/Pizza.jpg" /></a></div>
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<br />
<br />
Tip # 1. Before you begin, have ALL of your topping prepped and put into bowls.<br />
Tip #2. You need to work FAST when you are making these, they cook in minutes and you don't want to burn anything.<br />
<span style="font-size: large;"><br /></span>
<div style="color: #674ea7;">
<span style="font-size: small;"><b>The Grill</b></span></div>
<br />
Step #1. Fire up your grill.<br />
Step #2. Clean your grates.<br />
Step #3. Put the cover down and heat it up. You want the grill to be medium/high.<br />
<br />
<b style="color: purple;">The Dough</b><br />
1lb of fresh dough for each pizza. You can buy this at your local grocery store or even ask your local pizza shop to buy it.<br />
<br />
Step #1. Roll out your dough as you normally would to make pizza. You want to have this ready to go for the grill.<br />
<div style="color: #38761d;">
<span style="font-size: large;"><b><br /></b></span></div>
<span style="color: #38761d; font-size: large;"><b>Pizza!</b></span><br />
<span style="color: #38761d; font-size: large;"><b><span style="font-size: small;">To grill each pizza, open the lid of your grill and take your rolled out pizza dough and throw directly onto the grill (no pan needed). Close the lid of the grill and let it cook for about 2-3 minutes. Open the lid and check on your pizza dough...if it has some nice grill marks and looks cooked and crispy, its time to flip it over and work fast. Flip your dough, add your toppings asap and close the lid to melt all of the cheese and cook the other side. This should take no more than 5 minutes. That's it!. The more you make this the easier it gets.</span> </b></span><br />
<br />
<span style="font-size: large;"><b>Shrimp Pesto</b></span><br />
Grilled shrimp seasoned with salt and pepper<br />
Pesto sauce<br />
Parmesan Cheese<br />
Smoked Gouda<br />
Fresh Basil<br />
<div style="color: red;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="color: red;">
<span style="font-size: large;"><b>Margarita</b></span></div>
<br />
San Marzano crushed tomato<br />
Mozzarella<br />
Parmesan Cheese<br />
Basil<br />
Salt, Pepper and Hot pepper Flake<br />
<br />
<div style="color: blue;">
<span style="font-size: large;"><b>Caramelized Onion and Bleu Cheese</b></span></div>
<br />
Caramelized Onions<br />
Crumbled Bleu Cheese<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-52589222067266380122012-06-18T19:06:00.002-04:002016-03-05T07:27:39.824-05:00Nutella and Mascarpone Crepes in Dulce de Leche Rum Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1J5SuPaVC0o/T9-0aK5XCrI/AAAAAAAAAVM/T5kFtnbxTrI/s1600/cerepe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-1J5SuPaVC0o/T9-0aK5XCrI/AAAAAAAAAVM/T5kFtnbxTrI/s1600/cerepe.jpg" /></a></div>
<br />
<br />
<b>Crepes</b><br />
1 small container of Mascarpone Cheese<br />
1 small jar of Nutella<br />
1 package of crepes (feel free to make your own too) <br />
<br />
Spread a layer of Mascarpone on half the crepe and a layer of Nutella on the other half. Fold in half and then in half again so that the crepe is folded in quarters. Set aside. <br />
<br />
<b>Dulce de Leche Rum Cream Sauce </b><br />
1 small container of dulce de leche<br />
1/2 cup of Rum<br />
1/2 cup of heavy cream<br />
Dash of Cinnamon<br />
1/4 cup of brown sugar<br />
1/2 stick of butter<br />
<br />
In a large saucepan, add your butter and let this melt. Once this melts, add your brown sugar and cinnamon. Let this bubble and then add your rum. Cook the rum for about one minute. Once this is done, add the dulce de leche and cream. Let this cook for about 2 minutes. To this add your crepes cook for about one minute each.<br />
*Garnish with whipped cream of vanilla ice cream<br />
** Strawberries and bananas<br />
***Sauteed Apples for a Caramel Apple CrepeUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5272178765490793371.post-70626357799920418452012-06-18T14:24:00.001-04:002016-03-05T07:28:08.747-05:00Boursin Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-anYVnzYbyek/T99yP9cxvOI/AAAAAAAAAVA/bdwje3uAe7c/s1600/bchicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-anYVnzYbyek/T99yP9cxvOI/AAAAAAAAAVA/bdwje3uAe7c/s1600/bchicken.jpg" /></a></div>
<br />
<br />
<br />
<br />
4 Bone on Chicken Breast<br />
1 package of Boursin Cheese<br />
salt, pepper and garlic powder<br />
Bread Crumbs <br />
Olive oil<br />
<br />
Season the chicken on both sides with salt, pepper and garlic powder. Divide the Boursin cheese into quarters. Take one quarter of the cheese and stuff it under the skin of each chicken breast. Place in an oiled baking dish. Sprinkle with bread crumbs and more olive oil. Bake at 375 for about 45-55 minutes (until juices run clear). As the chicken is cooking you can baste with any juices and melted Boursin.Unknownnoreply@blogger.com0