Breads, muffins & biscuits, Breakfast/Brunch

Jack’s Cornbread

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My friend Jack makes this cornbread and its easy and so tasty. Feel free to change the cheese and peppers to what you like.

Recipe Ingredients:
3 pkg (8.5oz each) cornbread mix (Jiffy is preferred)
2 cups whole milk
½ cup veggie oil
3 X-Lrg eggs, beaten
1 med onion, diced and sautéed until soft
½ cup Jalapeno pepper, chopped and sauteed until soft (you can use a sweet pepper if you don’t like spice)
½ TSP garlic powder (not salt)
1 cup cream style corn
2 TBLS sugar
1 cup of shredded cheddar cheese

Recipe Directions:
Preheat oven 350.
After you saute the onion and peppers drain them on a paper towel to absorb the moisture. Mix the wet ingredients well and then add the dry and mix just until combined. Bake in a 9×13 pan for about 30-40 mins until tester come out dry and light golden brown.

Appetizers and Finger Foods, Lower Carb Recipe, Seafood

SALMON ROULADE

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This is easy once you get the hang of rolling it up. It’s looks so impressive on the serving plate.

Recipe Ingredients:
12 OZ. SMOKED SALMON SLICES
8 OZ CREAM CHEESE (BLOCK TYPE NOT WHIPPED)
6-7 OZ CREME FRAICHE
BUNCH OF FRESH DILL
PACKAGE OF FRESH CHIVES
SMALL JAR OF BLACK CAVIAR
WHITE PEPPER TO TASTE
ONE LOAF RYE OR PUMPERNICKEL PARTY BREAD

Recipe Directions:
ARRANGE SALMON SLICES ON A SHEET OF PLASTIC WRAP CREATING AS MUCH A SOLID LONG PIECE AS POSSIBLE. SPRINKLE WITH WHITE PEPPER.

CREAM TOGETHER THE CREAM CHEESE & CREME FRAICHE.
SNIP CHIVES AND DILL INTO CREAM MIXTURE, ABOUT 2 TABLESPOONS OF EACH.
SAVE SOME DILL ENDS FOR GARNISH.

PLACE A LOG OF CREAM MIXTURE ALONG THE EDGE OF THE SALMON. USING THE PLASTIC WRAP TO HELP LIFT THE EDGE, ROLL INTO A LONG LOG FORM. TWIST THE ENDS OF THE PLASTIC WRAP AND TIE THEM WITH A TWIST TIE
MAKING A TIGHT LONG LOG. REFRIGERATE FOR SEVERAL HOURS OR FOR AS LONG AS TWO DAYS.
UNWRAP AND CUT LOG INTO 1 INCH PIECES AND PLACE ON BREAD (YOU CAN ALSO CUT THE BREAD WITH A COOKIE CUTTER TO MAKE DIFFERENT SHAPES). GARNISH WITH CAVIAR AND A SPRIG OF DILL.

Health Friendly, Italian, Salads, Dressings,Veggies & Sides

Italian Potato Salad

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What’s nice about this version of Italian potato salad is it’s not heat sensitive, no mayo to worry about in the summer heat.

Recipe Ingredients:
5 large red potatoes, skin left on
1/4 cup extra virgin olive oil
2 TBLS chopped parsley
1 TSP Basil cut thin
1/4 of a red onion sliced thin
2-3 TBLS white champagne vinegar
salt & pepper to taste

Recipe Directions:
Boil potatoes until fork tender but not mushy. Cool and cut into slices or 1 inch cubes. Add all other ingredients and mix. Serve at room temperature.

Italian, Lower Carb Recipe, Main Course, on the Grill, Pork

Sausage, Peppers and Onions with Potatoes

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A great summer cook out dish,  Sausage, Peppers and Onions with Potatoes.  Easy to bring along to feed a crowd.

Sausage and potatoes and peppers
sausage, peppers and Onions with potatoes
Sausage and potatoes and peppers sandwich
Sausage, Peppers and Onions with Potatoes sandwich

Serve it in a plate or cut in half a large round crusty Italian bread, hollow it out and fill it with the sausage, peppers, potatoes and onions.  A very “Jersey” Italian sausage sandwich !!

Recipe Ingredients:
5 large red or Yukon gold potatoes
8 Italian sausage links
Olive oil
4 colored bell peppers cut into strips
2 large sweet onions sliced
Dash of red pepper flakes
Salt to taste

Recipe Directions:
Peel potatoes and cut into 1 inch cubes. Place them in a baking pan large enough to hold the sausage too. Toss with 2 TBLS olive oil and bake at 375 for 40 min. Grill sausage until browned and slice each link into three pieces and add to potatoes the last 15 mins of baking. Sautee the onions & peppers with 3 TBLS olive oil. You can leave the pepper-onions on the side or toss all together and serve.

***Lower the carbs by eliminating the potatoes***

American Cuisine, Lower Carb Recipe, Main Course, on the Grill, Seafood

Glazed Grilled Salmon

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glazed grilled salmon
a serving of glazed grilled salmon with corn on the cob and broccoli

Recipe Ingredients:
2 x 6-8oz salmon filets
3 TBLS vegetable oil
1/4 cup light brown sugar
2 TBLS lemon juice

Recipe Directions:
Simmer all ingredients for about 5-10 mins, except the salmon. Brush salmon with glaze twice beginning with skin side down on the grill for 5 mins on each side.

American Cuisine, Lower Carb Recipe, Main Course, on the Grill, Seafood

Grilled Swordfish with some sweet/heat

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grilled swordfish
a serving of grilled swordfish with a side of broccoli

Recipe Ingredients:
2 x 6oz Swordfish
1 TSP Chef Tony’s or Paul Prudhomme’s Seafood Magic (found in the spice aisle)
1 clove crushed garlic
2 TBLS lemon juice
3 TBLS currants , minced (they are found near the raisins)
Add a dash of cayenne pepper if you like spicy

Recipe Directions:
Place fish in a plastic bag and add all ingredients. Marinade 4 hours to overnight. Place fish on grill and cook for about 5 mins on each side.

Tips & Tricks & Gadgets

Intensify your recipes

Aside
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Intensify your recipes with chocolate: Any recipe that is chocolate flavored can be made much more intense by adding a TSP of good vanilla & a TSP of instant powdered Espresso to the recipe. The three flavors combined make the taste explode on your pallet

American Cuisine, Baking, Desserts & Sweets, Holiday Specialties

Rich Dream Cake

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This  Rich Dream Cake recipe can be used for many flavors. Pistachio is just one,  Just change the pudding flavor in the cake and in the icing.  Pictured is a chocolate version.

Rich dream cake
Rich dream cake

Recipe Ingredients:
1 Box yellow cake mix or any flavor you like
1 Pkg pistachio INSTANT pudding or any flavor you like
4 X-Lrg eggs
1 Cup club soda
½ Cup vegetable oil
1 Cup chopped walnuts (optional)

Recipe Directions:
Beat all together about 2 mins and pour into greased & floured tube or bundt pan.

Bake at 350 for about 45 mins.

ICING
Ingredients:
1 Cup whole milk
1 8oz cool whip
1 Pkg pistachio INSTANT pudding or any flavor you like

Directions:
Beat together for 3 mins ans let set in refrig for 1 hour.

***Variation***
You can change the cake mix, nuts &/OR puddings to any flavor.
Chocolate – Red velvet
Maple Spice
Coconut
Vanilla
Banana

Uncategorized

Now you can be notified by email when there’s a new Post!

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(this is the admin not Liz)

Lots of changes to the blog this last week, hopefully ALL for the better! and here’s the latest: you can enter in your email address and subscribe. Get notifications whenever Liz posts a new Recipe!   neat huh?

Tips & Tricks & Gadgets

Gadgets

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Gadgets: The best peelers & whisks I have ever used are from Pampered Chef. They have a variety of peelers for different uses and the stainless steel whisks are strong and unbending. Check them out on Amazon –  pampered chef kitchen tools

Baking, Desserts & Sweets, Holiday Specialties, Italian

Sicilian Fig Cookies

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Sicilian Fig Cookies Ingredients:

2 cups unbleached all-purpose flour
3/4 TSP baking powder
Pinch of salt
1/4 cup sugar
1/2 cup unsalted butter
1 X·large egg
1 TSP vanilla
1/4 CUP milk
1/2 cup dried figs, soaked in water, water drained off when ready to use
1/2 cup dried dates, pitted & chopped
1/2 cup raisins
1/4 cup honey
1/2 TSP cinnamon
1/4 cup orange marmalade
1/4 cup sliced almonds
1 large egg white beaten with 1 tablespoon water for egg wash
Colored non parell sprinkles
Parchment paper

Sicilian Fig Cookies
Sicilian Fig Cookies

Directions:
Preheat oven to 375. Mix together the flour, baking powder, salt & sugar, set aside. Mix together the egg, milk, butter and vanilla, set aside. Mince up (food processor works best) the dried fruit, honey. cinnamon, marmalade & almonds until finely chopped, set aside. The fruit mixture will be thick. Beat the butter and add the flour mixture until smooth. Tum the dough out onto a floured work surface and knead a few times. Shape into a ball and cut In four pieces. Work with one piece at a time leaving the others covered with plastic wrap. Roll the dough out to about 12 x 4. Cut oblong pieces about 3 inches long by 2 inches wide, you can make larger cookies if you wish or other shapes. Place about a tablespoon (add more If you make larger cookies) of fruit mixture on the end and roll and pinch the seam. On a parchment paper lined cookie sheet place seam side down and pinch the ends and curve it into a crescent. Make 3 small cuts with a knife on the bent side of the crescent. Brush with the egg wash and sprinkle with non parells.
Bake at 375 for about 17 mins until lightly brown. Makes about 35-40 cookies depending on how big you make them.

Holiday Specialties, Italian, Pasta and Rice Dishes

Paglia e Fieno

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My Aunt Chris made Paglia e Fieno for us many years ago.  The name means “Hay and Straw in Italian. The original recipe was from a great Italian cook, Marcella Hazen.

Paglia e Fieno
Paglia e Fieno

Recipe Ingredients:
12oz fettuccini, mixed yellow & spinach is preferred
1 cup heavy cream
5 TBLS unsalted butter
¼ cup grated parmesan cheese
1 egg yolk
5oz pancetta, diced
12oz mushrooms, chopped, any kind
2 TBLS shallot, minced
1/2 TSP salt
Pepper to taste
Dash of nutmeg

Recipe Directions:
Cook the pasta according to the package instructions. Melt butter in pan (big enough to hold all ingredients) and add shallots. Cook for a few mins until they are soft. Add the chopped mushrooms bring them to a simmer on med-high then reduce temp to med & add the salt. The juices will dry and then add the pancetta and cook 5 mins or so and then add half the cream.
Simmer a few mins until all is hot. Add the egg yolk to the remaining cream and stir to blend and add it into the pan along with the cheese, nutmeg & pepper to taste. Make sure the pasta is ready and pour over & toss & serve immediately.

Baking, Desserts & Sweets, Holiday Specialties, Italian

Pignoli Cookies

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These Pignoli Cookies are a very old Italian favorite. They have no flour so they are gluten free.

Pignoli Cookies
Pignoli Cookies

Recipe Ingredients:

2 x 8oz Almond paste (Solo brand is what most supermarkets carry)
3 X-Lrg egg whites
1/2 Cup Confectioners sugar
1 TSP baking powder
8oz raw Pignoli (Pine Nuts)
Parchment paper

Recipe Directions:
All ingredients should be at room temperature.
Blend all ingredients together except for nuts.
The dough will be very sticky. Drop dough by level tablespoons full into nuts and place nut side up onto parchment paper lined cookie sheet.

Bake at 350 for 18-20 mins until very lightly brown.

Tips & Tricks & Gadgets

cheese rinds

Aside
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What to do with cheese rinds:A cheese rind can give great flavor to a soup or a sauce that would compliment each others taste. Just wrap the rind in plastic wrap and place it in a freezer bag for later use.

Tips & Tricks & Gadgets, Uncategorized

a comment about comments

1 Comment
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(This is the website admin, not Liz)

I know its a bit intimidating to see that our comment section requires your email, but don’t worry. It does not post in your comments. It wont be there for the spammers to grab. We require it so we don’t get spammed on the blog. So if you have a comment or question for Liz about one of her postings – please feel free to comment and ask!

 

Tips & Tricks & Gadgets

Vanilla Is not just Vanilla

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Vanilla Is not just Vanilla: Did you know not all vanillas are the same and some are better used in hot or cold items. Check out the largest vanilla producer, “NielsenMassey.com”. They have a full explanation of what types of vanilla are best used in certain recipes. Also you can get Nielsen Massey on Amazon

American Cuisine, Baking, Desserts & Sweets

Lizzie’s Pecan Pie

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IMG_2207

Recipe Ingredients:

1 prepared 8″ x 1″ deep pie shell, uncooked. (NOT any deeper or you won’t have enough filling)
1 ¾ cups raw pecan pieces or whole pecans (Lizzie prefers whole)
4 eggs beaten
½ cup sugar
½ cup light brown sugar
¼ cup 100 percent Pure Cane Syrup (upscale markets carry this)
¼ cup light corn syrup
1 teaspoon vanilla extract (I prefer vanilla paste)

pinch of salt
½ stick butter, softened
1 tablespoon flour

Recipe Directions:

Preheat oven to 370 degrees. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter,and flour together. MIX WELL. Pour the mixture over the pecans. Bake for 40 minutes OR UNTIL the filling sets. (Sets means the pie filling puffs up in the center) Remove the pie from the oven and ALLOW TO COOL for 30 minutes before slicing.

American Cuisine, Appetizers and Finger Foods, Main Course, Seafood

Maryland Style Crab Cakes

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It pays to buy the better grade crab meat in the refrigerated area for this Maryland Style Crab cakes recipe.

Crab cakes
Crab cakes

Recipe Ingredients:

13-16oz Back fin or lump crab meat
1 X-Lrg egg, slightly beaten
2 Heaping tablespoons mayo
1 Teaspoon dry mustard
1/2 Teaspoon Old Bay Seasoning
Dash of Tabasco
1 Tablespoon minced parsley
Salt & pepper to taste
6-8 crushed crackers

Recipe Directions:
Stir together all ingredients except crab.  Then gently add crab meat, and fold into mixture.

Pat into patties & refrigerate for 1 hr. Fry until golden brown or spray/brush with oil and bake on parchment paper at 375 for 20 mins.
If you like the taste of Old Bay Seasoning you can dust the tops with it too.

Variations:
Add chopped green or red pepper
Add chopped sauteed shallot or onion
Add chopped chives or green onion

Tips & Tricks & Gadgets

My Favorite Vinegars

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My Favorite Vinegars

Some of the best balsamic vinegars I’ve had come from Isabella’s. They are aged and not sweetened with sugars. They have a variety of flavors and sizes. Great for salads, marinades and sauces. They also offer olive oils too. Two locations in NC; Huntersville and Mooresville, but you can order online too.

Check them out at : http://www.isabellasoliveoil.com

American Cuisine, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

BROCCOLI SALAD

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broccoli salad
a serving of broccoli salad

Recipe Ingredients:
4 cups raw broccoli florets, cut very small
1 cup grapes, halved or raisins
1/2 cup minced celery
¼ cup minced red onion
4 slices cooked bacon, crumbled
1/4 cup light mayo
1/2 cup non fat plain Greek yogurt
1 to 2 tablespoons sugar, Stevia or Splenda
1 tablespoon apple cider vinegar
Recipe Directions:
Mix together the first five ingredients. Combine mayo, yogurt, sugar & vinegar and pour over the broccoli mix.

American Cuisine, Baking, Desserts & Sweets

Best Ever Chocolate Chip Cookies

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chocolate chip cookies
chocolate chip cookies

Recipe Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 x-lrg egg
2 teaspoons vanilla extract
1 3/4 cups unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semi-sweet chocolate chips

Recipe Directions for the Best Ever Chocolate Chip Cookies

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 1 min)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough balls. Bake for about 20 minutes or until barely browned around the edges. Bake a little longer for a crispier cookie.

OR
spread into a lipped sheet pan and bake at 350 until slightly puffed and browned.  Let cool about 10 minutes and cut into squares.

chocolate chip squares
chocolate chip squares

Freeze the dough…
You can also make the cookie dough and roll it on waxed paper into a 2″ x 12″ log.  Wrap it in the waxed paper and then freezer wrap as pictured.

Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough

Freeze it. When you want to bake cookies just cut the dough into the slices you need. Place them on a parchment lined cookie pan. Allow them to defrost about 15 minutes and bake as directed.  Peanut Butter cookies also work will with freezing.

Baking, Desserts & Sweets, Breads, muffins & biscuits, Breakfast/Brunch

Date Nut Bread

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Recipe Ingredients:
8 oz chopped dates
2 1/2 cups unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1  1/2 cups boiling water
pinch of salt
1 cup sugar
1 TBL melted butter
1/3 cup unsweetened applesauce
1 egg
1/2 cup walnuts
1 tsp. Vanilla
Recipe Directions:
Remove boiling water from stove and add dates & baking soda, let soak. Mix all other wet ingredients. Add date mixture then dry ingredients. Add the walnuts last after mixing thoroughly. Bake 350 for 45 mins.

American Cuisine, Baking, Desserts & Sweets

Fruit Filled Cobbler-Cake

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Fruit cobbler
Fruit cobbler
Fruit cobbler cake
Fruit cobbler cake

Recipe Ingredients:

4 CUPS FLOUR
1 ¼ CUPS SUGAR
1 ½ TEASPOONS BAKING POWDER
1 LBS UNSALTED BUTTER
2 EGGS
2 TEASPOONS VANILLA OR ALMOND EXTRACT
2 CANS OF FRUIT PIE FILLING

Recipe Directions:
PREHEAT OVEN 350.
GREASE 9X13 PAN OR MAKE IN LARGE MUFFIN CUPS OR PAPER BAKE WARE CUPS AS PICTURED ABOVE
MIX TOGETHER THE SUGAR AND BUTTER ADD THE EGGS AND VANILLA AND MIX. THEN ADD ALL INGREDIENTS BUT THE FRUIT. SHAPE THE DOUGH LIKE A MEATLOAF, CHILL THE DOUGH FOR 1-2 HOURS FOR EASY HANDLING. DIVIDE DOUGH IN HALF, CUT THIN SLICES WITH A KNIFE AND PRESS INTO PAN. TOP WITH FRUIT AND DOT THE TOP WITH REMAINING DOUGH TO COVER FRUIT COMPLETELY.
YOU CAN USE MORE THAN ONE TYPE OF FRUIT, MAKING PART BERRY, PEACH & APPLE OR WHATEVER YOU DESIRE.
BAKE FOR 1 HOUR -15 MINS FOR 9X13 PAN OR ABOUT 30 MINS FOR MUFFIN SIZE. LIGHTLY BROWN AND SLIGHTLY PUFFED.
COOL AND THEN DUST THE TOP WITH A COATING OF POWDERED SUGAR.

Baking, Desserts & Sweets

Chocolate Peanut Butter Cream Brownies

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Part One:

Recipe Ingredients:
1 BOX CHOCOLATE – PEANUT BUTTER BROWNIE MIX (8X8 OR 9×9 SIZE)
2 X-LRG EGGS
2 TABLESPOONS WATER
1/3 CUP OIL
2 TEASPOONS VANILLA
1 ½ TEASPOONS ESPRESSO POWDER

Recipe Directions:
MIX AND PUT INTO A GREASED 8X8 OR 9X9 PAN.

Part Two:

Recipe Ingredients:
4OZ CREAM CHEESE
3 TABLESPOONS PEANUT BUTTER
1 TEASPOON VANILLA
4 TABLESPOONS SUGAR
1 EGG
1 TABLESPOON FLOUR
Recipe Directions:
MIX AND DOT THE TOP OF THE BROWNIE MIXTURE (part one) AND FOLD INTO BATTER.

TWO REESES KING CUP PEANUT BUTTER CUPS

CHOP THEM UP AND SPRINKLE ON THE TOP THE THE BATTER.

BAKE AT 325 FOR 45- 50 MINS UNTIL TOOTHPICK COMES OUT CLEAN.

Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Manicotti

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This recipe is not as difficult as some may think. The tender crepes are just soft and creamy as can be.
A classic Italian holiday pasta.

Recipe Ingredients:
Shell:
4 cups unbleached all purpose flour
4 cups water
4 eggs
4 TBLS olive oil
30 wax paper squares
Shell Recipe Directions:
Blend together until smooth. Mixture will be a very thin crepe like batter.
In a very good non stick pan pour 1/4 cup of batter to form a crepe.

manicotti1
Let cook a few mins until just set but not brown and flip over for another minute. Place on plate with wax paper sheets in between the crepes. Repeat until batter is gone.

manicotti2
Filling Recipe Ingredients:
3LBS whole milk ricotta
3 X-Lrg eggs
2/3 cups grated Romano cheese
2/3 cup grated mozzarella cheese
pepper to taste
3 TBLS minced parsley
3-4 cups of tomato sauce, your own or store bought
Recipe Directions:
Blend together (all but the tomato sauce) and fill center of crepe with about 3 heaping tablespoons of cheese mixture.

manicotti3
Fold crepe rolling over the sides to curl around the cheese forming a tube like shape

manicotti4
At this point you can also freeze them, wrapped as pictured in wax paper. Just take out what you want to make and leave the rest frozen.

Place open side down in a roasting pan that has a coating of tomato sauce. Space a inch or so in between the manicotti as they expand when cooked. Once pan is filled, top with a thin layer of tomato sauce and cover with foil. Bake in a 350 oven for about 30-40 mins until the manicotti have puffed and expanded. Let set 10 mins before serving.

Makes about 30 manicotti

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