This Chicken Pot Pie recipe is savory and rich.
Warms your soul on a cold night. It’s easy and can be frozen for a quick work night meal.
Using packaged pie crust makes this ready to bake in minutes.
But the best is to make my “Perfect Pie Crust” recipe if you have the time.
1 cup carrots, diced
1 cup frozen pearl onions
1/2 cup frozen petite peas
1 TSP parsely
32oz low sodium chicken stock
3 cups cooked chicken, white or dark meat or mixed
2 TBLS heavy cream
2 TBLS butter
3 TBLS flour
1 egg, beaten
1 pkg prepared pie crust (my preferred brand is “Immaculate”)
Salt & pepper to taste
Preheat oven to 375.
In a frying pan saute the carrots with the butter for 5 minutes then add the onions and peas. Heat for another 5 minutes.
In a large pot heat all but 1 cup of the stock. Add the chicken, parsley and veggies. Simmer covered for 5 minutes. Stir the flour into the reserved cup of stock at room temperature. Add the stock and flour mixture to the pot. Add the cream and simmer for a few minutes until the sauce begins to thicken.
Roll the dough out and cut to the size you like. Pictured I made a single crust on a 5″ corning bakeware and a double crust in a 5″ tin pie pan. Fill the pie/bakeware and top with the crust. Trim the side and cut a square in the top of the crust. Brush with the beaten egg.
You can also make this in a casserole dish for a shared pot pie.
Bake at 375 for 25-30 minutes.
Makes four 5″ pie/bakeware pies or one 10×10 casserole.
This ham hash recipe is a great side dish for breakfast, lunch or dinner.
What to do with leftover holiday ham, this is perfect for it!!
2 large red or Yukon gold potatoes, peeled and cubed 1/2″ pieces
1 small onion, diced
1 cup ham, cubed small
1 TBLS olive oil
Pepper to taste
**Optional; add a TBLS of minced red bell pepper
In a frying pan on med heat add the oil and cook the potatoes until nearly soft.
Add the onions, ham and pepper. Saute until slightly browned.
Served by itself, with an omelete or with pan fried eggs on top.
These blueberry scones are delicious and freeze well. Great for a brunch gathering. You can easily change the flavor by using unsweetened dried fruit such as cranberries, fig pieces, cherries, etc…
2 cups all-purpose unbleached flour
3 TBLS sugar
1 TBLS course granulated sugar for sprinkling tops
1 TBLS baking powder
3/4 TSP salt
6 TBLS cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries or dried as stated above
1 TSP grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten
Preheat oven to 400.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives or pulse a few times in a food processor, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Place onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. You can also use a large round biscuit cutter. Place on a baking sheet lined with parchment paper. Brush tops with cream, and sprinkle with course sugar. Bake until golden brown, 20 to 22 minutes.
This fettuccine alfredo recipe cooks up in a few minutes and is so rich and creamy. Another variation is; in another pan, sear shrimp and/or bay scallops a few minutes until cooked then add them to the cooked pasta dish.
A very hearty dish for the holidays too.
12oz-16oz Fettuccine, cooked according to the pkg directions
1/2 cup grated Parmesan cheese
2/3 cup light cream
1/4 cup heavy cream
1/4 lb (one stick) unsalted butter
1 egg yolk
1 TBLS chopped fresh parsley
Cook the pasta while making the cream sauce. Add the creams together with the egg yolk and beat together. In a large frying pan melt the butter. Add the cream and half of the cheese. Cook for a few minutes until barely bubbling. Drain the pasta and toss with the cream sauce. Add the remaining Parmesan cheese and gently toss.
Add the seafood variation mentioned above if you like.
Sprinkle with the parsley. Serve immediately.
This Tuscan Cannellini bean dip or spread is easy and fast to make. Using canned beans it can be ready in just minutes. Serve with a crusty Italian bread or crispy pitas.
Great to make ahead of time and serve as your holiday guests arrive or take along to a gathering.
1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic, crushed and minced
2 TBLS fresh lemon juice
1/3 cup extra virgin olive oil
2 TBLS fresh Italian parsley leaves, minced
Salt and pepper to taste
2 TBLS grated Parmesan cheese
Drain and thoroughly rinse the beans. Place all ingredients except the parsley in a food processor and puree. Stir in the minced parsley.
Serve at room temperature with crusty bread, pita or small cut raw veggies.
This snow white cake and icing cup cake recipe was popular when I was a little girl.
A friend mentioned that his Mom use to make Winter Snow White Cupcakes for his birthday.
So I thought I would make it and share with my pantry followers.
The icing is so fluffy and pleasant tasting. Not too sweet and very soft. Great for decorating with holiday sprinkles, coconut flakes or candied cherries. It makes for a stunning presentation.
Ingredients for the cake;
1 1/2 sticks of unsalted butter, room temp
1 1/2 cups sugar
2 cups flour
2 TSP baking powder
1/4 TSP salt
3/4 cup egg whites, about 6 eggs
3/4 cup whole milk
2 TSP vanilla
12 cup cupcake pan, with liners
Preheat oven to 350.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. I use a large ice cream scoop to keep the portions consistent, measure the batter into each cupcake liner.
Bake for 20-25 minutes until toothpick comes our clean. Cool and frost.
Boiled Fluffy White Frosting
1 cup sugar
1/3 cup water
1/4 TSP cream of tartar
2 large egg whites, at room temp
1 TSP vanilla
Your chosen decoration
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost your cupcakes and decorate as desired.
Recently I had the pleasure of visiting Orvieto in the Umbria region of Italy, just north of Rome. We had a pasta dish, Spaghetti with black truffles that was just exquisite.
Years ago I was introduced to one of the best all around Italian cooks and her cookbooks, Marcella Hazan. She tells the history of a recipe or a story. I checked and sure enough she has the truffle sauce recipe in her “More Classic Italian Cooking” book. It’s called “Spaghetti alla Nursina”. I’ve made a few alterations to it. She says “its an expensive dish that should be reserved for lovers since some pleasures are too keen to be shared!!” I have to agree with her.
Make a romantic dinner for your someone special.
2.5 to 3 oz black truffles, fresh is preferred but in brine is ok too(find it at an upscale grocer or on Amazon)
6 TBLS good quality fruity tasting extra virgin olive oil
1 large garlic clove peeled and crushed
2TSP anchovy paste
Salt to taste
8 oz spaghetti or like pasta cooked according to the package directions
a Sprinkle of good Parmesan cheese
If the truffles are fresh, clean them using a brush, rinse quickly and pat dry. If they are in brine drain them and pat them dry.
Grate the truffles using the fine grate side of a grater or micro plane to get a fine morsel texture.
Cook the pasta while….
In a frying pan on LOW heat add the oil and truffles stirring them for a few minutes. Add the garlic clove and anchovy paste. Stirring for about 5 more minutes. Drain the pasta and toss with the truffle sauce. Taste for salt and sprinkle the cheese and serve immediately.
Compliment with your favorite white Italian wine.
This Caponata eggplant appetizer originates from Sicily and is very popular. Serve it with bread or crackers as your holiday guests arrive.
Easy to make and if you follow my jam recipes for canning you can enjoy Caponata Sicilian Eggplant Appetizer all year long. Just keep the jars in the pantry, once opened refrigerate them.
4 cups cubed fresh eggplant, with the skin on
4 TBLS extra virgin olive oil
2 med onions, chopped
3-4 ribs of celery, cubed
1/4 cup capers, drained
2/3 cup pitted olives, green Sicilian are preferred
1 TBLS red wine vinegar
3-4 leaves sliced fresh basil
1 cup plum tomatoes, canned and rough chopped with their juice
Heat the oil in a pan large enough to accommodate all the ingredients. Saute the celery and onion until nearly soft but not brown. Add the eggplant a saute a few minutes more. Add all the other ingredients and simmer on low uncovered for about 45 minutes until the excess juices are nearly gone. Serve at room temperature. It can be store in the refrigerator for about 4 days. You can also can at this point with the mixture hot and going into hot boiled mason jars.
Serve with a crusty Italian or French bread.
This Italian sandwich was typical growing up in an Italian household.
So many different ways to make it, but I’m giving you this Italian sandwich on ciabatta bread as my favorite.
One 10″ – 12″ fresh Ciabatta bread (found in the better markets)
2 TBLS Pesto (jarred or grind garlic, fresh basil, olive oil, 1 TBLS grated Parmesan and a few pine nuts to make your own)
One medium jar red/yellow roasted peppers, rinsed
8oz fresh Mozzarella, sliced
1/4-1/2 LB Sicilian salami, sliced very thin
Cut the bread in half long ways. Brush both pieces with the pesto. Layer the balance of the ingredients to your desired thickness. Cover with the other half of bread and slice into 4 pieces.
Enjoy with a good glass of wine or an Italian soda.
This Perfect Pie Crust recipe is easy and flaky tender.
Just be sure to not over work the dough.
It can be used for savory or sweet pies.
12 TBLS (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 TSP kosher salt
1 TBLS sugar
1/3 cup very cold vegetable shortening,like Crisco
6 to 8 TBLS (about 1/2 cup) ice water
Sugar sprinkled on the top crust makes a nice shine
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Empty out on a floured surface and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured surface into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the surface. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. Makes two 10″ pie crusts.
Here is a different take on the traditional s’moores…
Use ginger snap cookies and jarred lemon curd with the toasted marshmallow.
use graham crackers and peanut butter cups sliced with the toasted marshmallows !!!
I made this Vegetable Appetizer Platter to pick on before a family meal or its great to serve while guests arrive for a holiday get together.
It contains; Stuffed Zucchini, Stuffed Mushrooms and fried Yellow Squash. The zucchini and mushroom recipes are listed in the pantry. Below is the fried squash recipe.
1/2 cup or so combination vegetable oil and olive oil
2 yellow squash, sliced 1/4″ slices
1 egg, beaten
1 cup Italian bread crumbs
2 TBLS grated Parmesan or Romano cheese
dash of garlic powder, not salt
In a large non stick frying pan heat the oil to med/hot.
Combine the bread crumbs, garlic powder and cheese in a 1 gallon bag. Egg wash the squash and place it in the bag. Shake the bag until the squash is coated. Fry for 2-3 minutes on each side. Drain on a paper towel and serve warm. Serve as is or dip in your fav dressing.
This pasta dish is Tagliatelle with Zucchini and Broccoli Di Rapi.
That is the Italian broccoli known as di rape, rapi, or rapini.
This vegetarian dish is so delicious and nutritious.
Quick to make and serves a crowd or take along as I did today to a party.
6 TBLS extra virgin olive oil
1-2 cloves garlic, peeled and crushed
2 small zucchini, cut into 1/4 ” slices
1 1/2 cups chopped broccoli di rapi, fresh or frozen
3/4 cup grated Parmesan cheese
1 LB tagliatelle (white or green or mixed) cooked according to the pkg directions
6-8 fresh basil leaves, sliced
salt & crushed red pepper flakes
Broccoli; I like to use only the small stems, leaves and flowered part. Chop and steam the broccoli di rapi until tender. If frozen just steam 1 cup, set aside.
Begin cooking the pasta.
In a large skillet heat the oil and add the zucchini and broccoli di rapi and saute for about 5 minutes until soft but not mushy. Add the garlic and saute for about 1-2 minutes. Drain the pasta keeping one cup of the water and combine with the zucchini/broccoli mixture and half of the basil and toss. Add the reserved pasta water if it appears to be dry. Salt and pepper to taste. Sprinkle with remaining basil, Parmesan and serve.
Wow, talk about a flavor explosion!! The cherry, creamy cheesecake and rich chocolate flavors unite and explode in these cherry cheesecake brownies. So easy since part of the recipe is from a premixed box brownie. The 9×13 tray easily serves a crowd and freezes well.
One 18oz-20oz boxed brownie mix
1/2 cup vegetable oil
3 eggs, lightly beaten
1/4 cup water
1 TSP instant espresso powder
1 TSP vanilla extract, I prefer vanilla paste
Mix the above together and beat for 2 minutes.
Spread the batter in a 9×13 greased baking pan and set aside.
One 8oz cream cheese, at room temp
5 TBLS unsalted butter, at room temp
1/4 cup sugar
2 eggs, lightly beaten
2 TBLS flour
1 TSP vanilla extract
One 21oz can of cherry pie filling
Preheat the oven to 350.
Mix the above except cherry filling, until fluffy. Drop tablespoons full into the pan of brownies and use a knife to gently cut through the batter to pull the cream cheese into a marbled pattern.
Spoon tablespoons of cherry filling on top of the cream cheese/brownie pan about 1 inch apart.
Bake 50-60 minutes until a toothpick inserted comes out clean.
Cool for an hour before cutting into squares.
This Mushrooms Sauteed with Marsala recipe is a great side dish.
I love it with steak, but it goes well with poultry too.
16oz pkg of fresh mushrooms, button or any type you like
1/2 cup Marsala wine
2 TBLS butter **
Dash of pepper
Clean the mushrooms. I say that because I like to rinse them and brush with a soft mushroom brush. I just can’t get over the grown in substance and not wash them. Some people like to just dust them off.
Slice them or leave them whole. Place the butter in a saute pan large enough to loosely fit the mushrooms. Saute the mushrooms on a fairly high heat until the juices come out and then absorb again. Add the Marsala wine and saute for a minute or two as the wine sizzles and deglazes the pan. Add pepper to taste and serve warm.
** replace the butter with olive oil to make this more heath friendly.
A good cut of veal is very light pink. It doesn’t matter if you buy the rib or loin cut. Whichever you prefer. Pictured is rib cut Grilled Veal chops.
Grill/broil on high to searing the outside, keeping it pink inside. Please do not over cook it or you will find it dry and tough.
2 to 4 veal chops, about 1″-1.5″ thick, loin or rib cut
2 TBLS extra virgin olive oil
1 TSP Bell’s Seasoning (the yellow box with the turkey on it)
2 cloves fresh garlic, crushed and mashed
I have an herb garden so if you have any, a few leaves of each; sage, thyme, oregano, rosemary
Place all the ingredients in a freezer bag and let marinate for 2-24 hours refrigerated.
Place on a hot grill and sear the meat on both sides. Baste once with the marinade. Cook until the center is pink about 155-160 degrees on a meat thermometer.
Serve with your favorite side dishes.
In a small frying pan, saute onion and celery in butter until tender. Remove from the heat; add the bread cubes, apples, sage, parsley and 1/4 teaspoon salt and mix well.
Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
In a large frying pan, brown the chops on both sides in oil. Place in an ungreased large baking dish, I use my corning ware covered dish. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
My Mom would make these broccoli patties with leftover broccoli. It’s a great nutritious and easy side dish. Something different to do with broccoli and so tasty. Be creative and change the cheese to cheddar, change the bread crumbs to plain and add your own spice selection if you like.
1 large head fresh broccoli or 1LB bag frozen chopped
1/2 cup Parmesan cheese
2 eggs, beaten
2 TBLS butter
1 cup Italian flavored bread crumbs
1 TSP garlic powder (not salt)
Pepper to taste
1/2 cup vegetable oil
Wash and cut up the broccoli into small pieces. Steam, do not boil in water until very soft.
In a large bowl mix together the broccoli, butter and cheese. Then add all the other ingredients, except the oil. Mix thoroughly and form into 4 inch or so patties. Heat the oil in a large frying pan and saute the patties on each side until very lightly brown. Serve warm.
Spaghetti squash is nutritious and can be a good substitute for pasta. By itself roasted spaghetti squash does not have much flavor so its important to use a sauce with it that has an abundance of flavor.
I like to make something similar to a Puttanesca sauce.
Rich with olives, capers, tomatoes and herbs.
1 whole spaghetti squash, cut in half lengthwise, seeds removed
3 garlic cloves, forced through a garlic press
1/2 med onion, chopped fine
2 TSP anchovy paste
1/2 TSP hot red-pepper flakes
1/3 cup extra virgin olive oil
1 (28-ounce) can whole plum tomatoes in juice or 6 plum tomatoes, diced
1/2 cup pitted mixed Kalamata & Italian green ( not Spanish)olives, sliced in half
2 TBLS drained capers
4 fresh basil leaves, chopped
Preheat the oven to 375.
Drizzle a little of the olive oil on the cut side of the squash.
Bake the squash in a roasting pan cut side down for about 45-55 minutes, unit a knife inserts easily. Set aside.
In a heavy fry pan place the oil and cook the onion, garlic, anchovy paste and red pepper for 2-3 minutes while stirring. Pulse chop the tomatoes and their juice in a food processor or blender. Add to the frying pan and stir. Add the balance of ingredients and simmer for 10 minutes. Scrap the squash out of its skin and add it to the frying pan tomato mixture. Toss to mix.
Lightly grate Parmesan cheese over the top and serve.
Bloody Mary is a great brunch beverage with or without alcohol. Tasty and many variations. Make it as spicy as you like.
Here is my favorite recipe.
4 cups tomato juice (I prefer Sacramento)
2 celery stalks with leaves and extra for garnish
4-5 dashes of Tabasco sauce, adjust to your taste
1 TSP prepared horseradish, adjust to your taste
1/2 TSP celery salt
1 TBLS grated onion, Vidalia if it’s available
1 TBLS Worcester sauce
1 cup vodka (optional)
the juice of one whole lemon, extra for garnish
Spanish stuffed olives for garnish
Rub the rim of the glass with lemon and dip into a spicy dry seasoning such as Prudhommes Magic or Emerils spices, optional
Place all ingredients, except the garnish, into a blender and puree.
Pour into a tall glass with ice and garnish as desired.
This Broccoli Cranberry Slaw is a great summertime side dish. It easily compliments many dishes. Many supermarkets have the slaw mix already shredded and bagged, ready to go.
2 cups shredded broccoli stems
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1/4 cup sliced almonds
1/2 cup dried cranberries
1 TSP celery seeds
1 cup vanilla Greek yogurt
1-2 TBLS milk
Combine the ingredients together with one tablespoon of milk. Mix thoroughly.
Add the second tablespoon of milk if you like it a little less creamy.
Refrigerate for 1-2 hours before serving.
This Classic Chicken Salad recipe has minimal ingredients allowing the chicken flavor to be the focus. Serve it over salad greens, on bread or stuffed in an avocado or a hollowed tomato!
If you like you can add sliced almonds, walnuts, grapes or anything else.
2 cups cooked chicken, skin removed, cubed or shredded, any mix of white or dark meat (for quick and easy buy a roasted chicken)
1/2 cup celery, rough or finely chopped
1 TBLS onion or scallion, finely chopped
1/2 to 1 cup mayo, use depends on your preference
Salt & pepper to taste
Mix the chicken with all other ingredients.
Chill and serve.
Having a party or need a take along to a party. Try my Sausage, Peppers, Onions w/Potatoes recipe. A party dish of sausage and peppers feeds a crowd and there is never any left overs so that’s proof it’s tasty!!
Italians consider food family! We serve it to please and gather. It’s a sense of pride born within us. Serving the best we can and putting our hearts into the meal. That’s the warmth people feel when they eat in our homes. It’s unique and special..
This stuffed zucchini recipe can be made with many different ingredients.
I used mushrooms, onion, tomato and bread crumbs. Just about anything can be used; peppers of any kind, sausage, ham, beef, olives, capers etc…..
4 long thin zucchini
2 TBLS butter or extra virgin olive oil
1/2 a small onion, chopped
4 oz fresh mushrooms, chopped
1 plum tomato, chopped
dash of garlic powder, not salt
Salt & pepper to taste
1 TBLS grated Romano cheese
2 TBLS bread crumbs, any kind you like
Preheat oven to 350.
Wash the zucchini thoroughly. Leaving the stem in tact make a “V” shaped cut in them and remove the cut zucchini. Use a small melon baller to make a canal in the zucchini.
Chop the removed zucchini and add it to the stuffing. In a frying pan add the butter/oil and the onion. Saute for a few minutes and then add all the other ingredients, except the bread crumbs. Stir and let simmer for 5 minutes or so. If you use salty ingredients you might not want to add salt. Add the bread crumbs, this will tighten up the stuffing from being too watery. Stuff the cooked mixture into the zucchini canal as pictured. Place in a covered baking dish and bake for about 30 minutes or until the zucchini are soft but not falling over and mushy.
If you have extra mushrooms and stuffing make stuffed mushrooms with it…