American Cuisine, Beverages

Lemonade Iced Tea

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This refreshing Lemonade Iced Tea is similar to an Arnold Palmer but has more flavors and the adult version has a special kick!
A great pitcher beverage for a cookout crowd.

Lemonade Iced Tea
Lemonade Iced Tea

Ingredients;
3 cups boiling water
1/2 cup sugar or use an equal measure of Splenda/Stevia
2 large family size tea bags or 5 reg size (I like Tetleys Iced Tea Blend)
6 mint leaves
3 cups cold water
6oz can of frozen lemonade
4 slices of each; orange, lemon and lime
6 maraschino cherries
***adult version add 1 cup of bourbon or spiced dark rum

Directions;
Boil the 3 cups of water and remove from the heat. Add the sugar and stir until melted. Add the tea bags and mint and set aside for 30 minutes.
Remove the bags and add the lemonade, stir until melted. Pour into a large pitcher, add the fruit and chill.
Serve over ice in a tall glass.

Appetizers and Finger Foods, Dips, Sauces and Marinades, Health Friendly

Guacamole Dip

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This fresh guacamole dip is easy and so nutritious. Great for company or a snack for the kids. Adjust the spiciness to your liking. You can use my short cut salsa or chop your own plum tomatoes, garlic, onion and cilantro.

Guacamole
Guacamole

Ingredients;
4 x avocados, firm but giving when pressed
1 fresh lime
1/2 cup fresh store made salsa, any style/flavor you like
Tabasco sauce
Tortillas, any variety of corn; white, yellow or blue

Directions;
Slice the avocados in half lengthwise using the knife up against the pit from one side to the other . Holding each side twist and the avocado will come part easily. Do a chop motion with the knife into the pit and turn the knife and the pit will come out. Spoon or slice out the avocado flesh into a bowl. You can leave the flesh chunky or mashed, its your choice. Cut the lime in half and squeeze all the juice over the avocado. Add the salsa and mix. Use as much or as little of the Tabasco as you like. Serve immediately. Guacamole even with the lime juice in it will brown if left out too long. So make it just before you want to use it. Serve with fresh tortillas if you can get them or lightly salted super market type.

Health Friendly, Italian, Lower Carb Recipe, Main Course, Pasta and Rice Dishes, Seafood

Lobster and Shrimp Fra Diavolo

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This spicy Lobster and shrimp Fra Diavolo dish is classic coastal southern Italian. Make it mild or spicy, your choice.
You can also use other shellfish if you like. Serve as is or over your favorite long style pasta, like linguine or over cooked rice.

Lobster and shrimp Fra Diavolo
Lobster and shrimp Fra Diavolo

Ingredients;
2 lobster tails cut in half length wise, any size from 3oz-6oz each
1LB raw shelled and deveined shrimp, I like 16-20 count size
2 cups plum tomatoes, roughly cut
4 fresh basil leaves, chopped
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 TSP red pepper flakes
1 TSP parsely, chopped

Directions;
In a large deep frying pan saute the garlic in the oil for 2 minutes. Add the tomatoes, parsley, red pepper and 1/2 the basil. Simmer uncovered for about 20 minutes.
Add the shell fish and simmer for about 5 minutes turning the shell fish until the shrimp flesh is pink and the lobster meat is white and firm, but not too long so that it gets rubbery.
Place in a serving dish as is or over pasta/rice.
Sprinkle with the remaining basil leaves.

Baking, Desserts & Sweets, Italian

Tiramisu

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The translation of Tiramisu from Italian means “pick me up”.  I guess with the espresso and sugar it does just that. This Tiramisu dessert has been around in Europe for decades but only in the last 20 years or so very popular in the USA. It’s easy to make once you find the mascarpone cheese. Mascarpone is like the Italian version of cream cheese, but make no mistake they are not interchangeable.

Tiramisu
Tiramisu

Depending on where you live you can find this cheese in supermarkets near the imported cheese area, or specialty food stores.
This dessert can be frozen for future use if you like.

Ingredients;
24 crisp Italian lady fingers(savoiardi)
3/4 cup espresso coffee, cooled
6 eggs, separated
6 TBLS sugar
4 x 4oz packages Mascarpone cheese
2 TBLS brandy(you can omit if you need to)
8oz semi sweet chocolate shavings
1/4 cup cocoa powder

Directions;
In a **2-3 QT serving dish arrange half the lady fingers. Brush them lightly with the espresso.
In a small bowl beat the egg yolks and sugar until pale yellow. Add the mascarpone and brandy stirring gently. Set aside.
In a large bowl beat the egg whites until stiff. Gently fold into the mascarpone mixture. Spread half the mixture on top of the lady fingers in the dish. Sprinkle with half the chocolate shavings and dust with cocoa. Repeat the lady finger layer and brush with espresso. Cover with remaining mascarpone mixture and top with a dusting of cocoa and the remaining chocolate shavings. Cover and refrigerate for 2 hours before serving or you can wrap the dish for freezing. Thaw before serving.

**you can also make this in individual small cups with a peel away liner.

Health Friendly, Italian, Main Course, Pasta and Rice Dishes

Spaghetti alla Carbonara di Zucchini

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Carbonara is a legendary Roman pasta dish. This version, Spaghetti alla Carbonara di Zucchini,  includes sauteed zucchini and is meatless, but every bit as delicious as the bacon version..

Spaghetti alla carbonara do zucchini
Spaghetti alla carbonara do zucchini

Ingredients;
6 TBLS extra virgin olive oil
1 clove garlic, peeled and crushed
1LB small zucchini, cut into 1/4 ” slices
2 Xlarge eggs at room temperature
3/4 cup grated Parmesan cheese
1 LB spaghetti cooked according to the box directions
6-8 fresh basil leaves, sliced
salt & pepper

Directions;
In a large skillet heat the oil and add the garlic and saute for about 1-2 minutes. Add the zucchini saute for about 15 minutes until soft but not mushy. Remove from the heat and discard the garlic. Set aside. Whisk the eggs with the Parmesan cheese until blended. Drain the pasta serving one cup of the water and combine with egg mixture tossing it to coat. Add the zucchini mixture and half of the basil and toss. Add the served pasta water if too dry. Salt and pepper to taste. Sprinkle with remaining basil and serve.

American Cuisine, Health Friendly, Main Course, Seafood

Maine Style Lobster Bake

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Some of the best tasting lobster is from Maine and the northeastern states. The waters there are so cold even through the summer months that it has a profound effect on the taste of the lobster meat. SOOO sweet and succulent, even without dipping in butter.
Try my Maine Style lobster bake combo but don’t hesitate to put your own together; adding clams, mussels or shrimp into the mix.
In Maine its common to also serve this meal with a big square cut of blueberry cake. See my recipe for Blueberry Muffin/Cake.

Maine style Lobster bake

Maine style Lobster bake

Ingredients;
4 x 1.25-1.5LB Maine style lobsters alive and kicking
1/2 LB unsalted butter
1 lemon, cut into wedges
1 Kielbasa sausage ring, cut into 4 pieces
4 ears of fresh corn
4 baking potatoes
Sour cream & chives for topping the potatoes
4 lobster cracking utensils
4 picks if you have them. The nut cracking sets work well for this too.
4 seafood forks if you have them

Directions;
Wash the potatoes and either wrap them in foil or oil them and dust with kosher salt and bake until tender about 1 to 1.5 hours at 375.
Place the butter in a pot and heat gently then cool it a bit and spoon off the solids, making clarified butter. Don’t worry if you don’t spoon it all off, its still just as good. Keep the pot on warm until you are ready to use the butter.
Peel and clean the corn and place it in a covered microwaveable dish with about 1″ of water. Microwave for about 7-8 minutes when the lobsters are just about half done.
In a large covered pot big enough to fit the lobsters place about 3 ” of water. Bring to a boil and add the kielbasa and top with the lobsters. Cover them and watch the pot because it will foam up and spill over so you’ll have to remove the lid every so often. Boil/steam them for about 12 mins until the lobsters are completely red and the meat inside will turn from translucent to white and firm but not rubbery. DO NOT over cook the lobsters or the meat will be like trying to eat rubber bands. If in doubt better to under cook than over cook. You can test the lobsters by sticking a fork into the under belly at the top of the tail where it meets the body and slightly pull it apart. If the meat is white they are done.
Place a in a large plate or serving platter; a lobster, lemon wedge, ear of corn, baked potato topped with sour cream, chives or whatever you like, a piece of kielbasa and a cup of melted butter.

** make this more health friendly and omit the butter and use fat free sour cream.

Chicken/Poultry, Italian, Main Course, Veal

Chicken or Veal Cutlets Milanese Style

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This Milanese style recipe is classic Italian in that so much Italian food is just simple tastes. You can make this with chicken or veal. If you choose veal be sure it is top quality and very light pink in color. Veal Cutlets Milanese Style or Chicken Cutlets Milanese Style are served simply with lemon wedges.

Chicken cutlets Milanese
Chicken cutlets Milanese

Ingredients;
1 LB chicken or veal cutlets pounded thin
2 eggs, beaten
1 cup flour
1 cup plain bread crumbs
1 TSP dried basil
1 TSP dried thyme
Salt & pepper
1 cup vegetable oil
6 lemon wedges

Directions;
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the cutlets with salt and pepper. Working with 1 piece of cutlet at a time, dip it first in the flour, shaking off excess. Next, place the floured cutlet into the beaten eggs, coating completely. Place the cutlet into the bread crumb mixture and gently press crumbs into the cutlet. Set aside on large plate and continue with remaining cutlets.

Preheat your oven on 200. In a large skillet, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded cutlet in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Chicken should be cooked through but the veal can be pink in the center.
Place cooked cutlets on the rack in the oven to keep warm.
Continue with remaining cutlets.

Serve with lemon wedges.

American Cuisine, Dips, Sauces and Marinades

Vanilla Sauce

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This Vanilla Sauce only takes a few minutes to prepare and gives a finishing touch served over bread puddings and other starch or fruit based desserts.

Vanilla sauce
Vanilla sauce

Ingredients;
1/2 cup sugar
1 TBLS corn starch
1 cup boiling water
2 TBLS unsalted butter
2 TBLS heavy cream
1 TSP vanilla extract
dash of salt

Directions;
In a small sauce pan combine the sugar and corn starch. Stir in the boiling water. Simmer for a few minutes until it thickens.
Remove from heat and add butter, cream, vanilla and salt stirring until combined. Serve warm over your favorite dessert.

American Cuisine, Salads, Dressings,Veggies & Sides, Seafood, Soups & Stews

American Coastal Dinner

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I’ve always enjoyed making and attending themed dinners. I recently had some visitors from Europe. I wanted to make them a very American meal. Something they wouldn’t be likely to have in their native country. The menu I planned is an American Coastal Dinner and all the recipes are listed in the pantry recipe list.

American coastal dinner
American coastal dinner
Creamy Apple raisin slaw
Creamy Apple raisin slaw

*New England Clam Chowder.
*Baked Maryland Style Crab Cakes on a Brioche bun for extra      richness w/ Aoli sauce on the side.
*Creamy Apple Raisin Slaw.
*Baked Sweet Potato Waffle Fries(these I bought).
*Apple Pie a la mode for dessert.

American Cuisine, Appetizers and Finger Foods, Chicken/Poultry, Main Course

Buttermilk Fried Chicken

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Buttermilk fried chicken recipe is finger lickin good !!  The buttermilk makes all the chicken pieces moist and tender. Marinate the chicken in the buttermilk for at least 6 hours and up to 2 days refrigerated. There are many many recipes for fried chicken but this one is my favorite.

homemade Buttermilk Fried Chicken
homemade Buttermilk Fried Chicken

Ingredients;

2 cups buttermilk
3 eggs, beaten
8-12 pieces of chicken with skin and bones; breasts (if they are lrg cut them in half), thighs, legs and wings
3 cups all purpose flour
2 x 1/2 TSP salt
1 and 1/2 TSP Cayenne pepper
1 TSP sweet Paprika
2 x 1/2 TSP poultry seasoning (Bell is one brand)
3 cups canola oil mixed with 1 cup peanut oil

Directions;
Marinate the chicken AT LEAST 6 HOURS TO TWO DAYS BEFORE. In a gallon size resealable plastic bag combine the buttermilk, 1/2 TSP salt,  1/2 TSP cayenne pepper and 1/2 TSP poultry seasoning.  Add the chicken. Use two bags if you need to, just split the milk mixture in two. Refrigerate.
Heat the oils in a large iron fry pan or in a deep fryer to 350. Use a deep-fry thermometer if you can or test the heated oil by putting a pinch of flour into it and if it sizzles its ready.
In a large bowl combine the flour, remaining 1 TSP cayenne pepper, 1/2 TBLS salt, 1/2 TSP poultry seasoning and the paprika.
Dredge the chicken pieces one at a time into the flour and then into the beaten eggs and then into the flour again. Shake off any excess. Carefully add the chicken pieces into the hot oil leaving some room around them to cook. Turning them about every 10 minutes until they are golden brown and the juices run clear, about 175 degrees. Place cooked chicken on a rack to drain. Repeat this 2-3 times more until all the chicken is cooked.

**use all wing pieces to make a great appetizer

Italian, Soups & Stews

Tortellini Soup

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This tortellini soup is a fast and easy version. I used stock I had frozen from chicken soup but a store bought stock will work well too.

Tortellini soup
Tortellini soup

Ingredients;
8oz pkg fresh Tortellini pasta
32oz chicken stock
1 TBLS butter
1 carrot cut into small cubed pieces
1 small leek, the light green part only, minced
1 stalk celery minced
8-10 fresh spinach leaves
1 small zucchini, cut into small cubed pieces
Sprinkle of Parmesan cheese

Directions:
In a 4qt stock pot saute the leek and celery with the butter for a few minutes. Add the stock, spinach and carrots. Heat to a simmer about 10 minutes. Add the tortellini and the zucchini. Simmer uncovered for about 5-6 minutes until the pasta is cooked. Serve with a sprinkle of Parmesan cheese on top.

Appetizers and Finger Foods, Holiday Specialties, Italian, Salads, Dressings,Veggies & Sides

Italian Cold Antipasto, Traditional style

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There are many variations of Italian Cold Antipasto. The name alone says “before pasta”. What I have assembled is the traditional style I grew up with. Be creative and add your family favorites to the dish.
Half the attraction are the colors and textures when the dish is assembled making it a work of art!!

Italian cold antipasto
Italian cold antipasto

Ingredients;
1LB fresh Mozzarella, sliced
1LB Italian Pannello or Provolone cheese, sliced
1 large jar roasted red peppers or mix with yellow or roast your own
1 box frozen artichoke hearts
6 fresh basil leaves
1/2LB Prosciutto, DiParma is the best
1/4LB Sicilian Salami
1/2LB assorted olives
10 Grape tomatoes
Small can Anchovies rolled with capers
Romaine lettuce leaves, enough to cover the platter
A good quality Balsamic vinegar & extra virgin olive oil
Italian bread

Use a large platter that can accommodate all the ingredients. Defrost the artichoke hearts. Toss them with a little olive oil. Rinse the peppers if you use jarred and pat dry. Cut them into 1 inch slices. Roll the Prosciutto into logs. Lay the lettuce leaves to cover the platter. Assemble the platter as you like, mixing the colors and textures making the dish mouth watering good.
Slice the basil thin and sprinkle over the platter.
Serve with the dressing on the side and a good crusty Italian bread.

 

Chicken/Poultry, Health Friendly, Italian, Main Course, Veal

Chicken Parmigiana

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This Chicken Parmigiana is very easy to make and once the sauce is ready it only takes 30 minutes to prepare. Serve it alone, with pasta or on Italian bread as a sandwich. You can also change the cutlets to veal, it’s the same process for cooking. But be sure to buy a good quality veal otherwise they will be tough.

Chicken parmigiana
Chicken parmigiana

Make my Marinara sauce or use sauce left over from a Traditional Sunday sauce that had meat in it. The flavors work well with either.
If you really are pressed for time then use the best quality jarred sauce, like Barilla.

Ingredients;
6 Chicken breast cutlets or veal, pounded thin
2 eggs, beaten
1/1/2 cups Italian flavored bread crumbs
1/2 cup grated Parmesan cheese
1 TSP of each; dried parsley, dried basil and garlic powder(not salt)
1 cup shredded mozzarella cheese
2 cups Tomato sauce from the above selections
1/2 cup oil (half canola and half olive)

Directions;
Preheat the oven to 350.
Mix the parsley, basil, garlic powder and about 2 TBLS of the Parmesan cheese together and set aside. Heat half of the oil in a large frying pan on medium heat. Dip the cutlets into the beaten egg and then into the bread crumb mixture coating them on both sides. Place the cutlets in the frying pan so they have some room between them and fry until lightly brown. Unless you have a very large frying pan (then use all the oil) you will probably need to do this twice. Add the left over oil to the pan and let it heat in between frying more cutlets. Place the cooked cutlets on a paper towel to absorb any excess oil. In a large baking pan place a few TBLS of sauce and then top it with a cutlet. Repeat this until all cutlets are in the pan. Place a few more TBLS of sauce on top of each cutlet and sprinkle with the remaining Parmesan cheese and spread the mozzarella cheese over that. Cover with a lid or foil. Bake for 15-20 mins or until the cheese is melted and sauce is just slightly bubbling.

 

**to make this health friendly use half the Parmesan cheese and use part skim mozzarella cheese.

Dips, Sauces and Marinades, Health Friendly, Italian

Olive Oil Dipping Sauce

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Instead of serving only butter with your dinner bread, try using my olive oil dipping sauce. This one is Italian style. But you can mix any herbs you like. If you have left over don’t throw it away. Use it to marinate boneless chicken or fish.

Olive oil dipping sauce
Olive oil dipping sauce

Ingredients;
1/2 cup good quality extra virgin olive oil
1/2 clove mashed fresh garlic
1 TSP of each; dried basil, grated cheese such as Parmesan and dried parsley
Dash of each; dried oregano, red pepper flakes

Mix together at least an hour before serving.
Serve with a crusty warm bread.

American Cuisine, Baking, Desserts & Sweets

Sour Cream Pound Cake

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This Sour Cream Pound Cake recipe is flavorful and moist.
I served it topped with whipped cream, strawberry sauce and fresh mixed berries. Ice cream works well too.

Sour cream pound cake
Sour cream pound cake

Ingredients;
1 cup sugar
1 cup unsalted butter, softened
1 cup sour cream
3 eggs
1/2 TSP vanilla
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1 TSP baking soda
1/2 TSP salt

Directions;
Heat oven to 350. Cream the sugar and butter. Add the sour cream, eggs and vanilla and mix well. Mix together the dry ingredients and add slowly to the creamed mixture and blend until smooth. Grease and flour a 12 cup bundt pan and bake for 50-60 minutes until a toothpick comes out clean or bake in a loaf pan, pictured.
Adjust the baking time accordingly by testing the loaves with a toothpick.

Baking, Desserts & Sweets, Tips & Tricks & Gadgets

What to do with leftover sweets…

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I’ve had a lot of company lately, baking sweets for them. Cannoli cream, peach cobbler, sour cream pound cake… A few leftover sweets from each.

leftover sweets
leftover sweets

I made a Sunday brunch dessert. Cubed the pound cake, topped it with cannolii cream and the peaches from the cobbler. Looks good and I didn’t have to waste the leftovers….

American Cuisine, Beef, Crock Pot Friendly, Irish, Lower Carb Recipe

Corned Beef Dinner

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This is the classic dinner served in celebration of St. Patrick’s Day. Many tell me its not made in Ireland that it’s an American tradition.
Whoever makes it doesn’t affect the taste. It’s flavorful, easy to make and crock pot friendly.

Corned beef
Corned beef dinner

Make my Irish Soda Bread recipe too and you’ll have a real crowd pleasing dinner!!

Ingredients;
3-5LB corned beef with the seasoning packet included, I like the brisket cut. It will shrink and lose about 1/3 it’s weight when cooked so keep that in mind for your portions needed
1- 2 heads fresh cabbage, each cut into 8 wedges
6-8 med size red potatoes, leave the skin on or peel them
4 Carrots, cut into 2″ pieces
Onion cut in half
Celery stalk cut in half

Directions;
The amounts of ingredients for this dish can vary to whatever you need to cook; more meat or more vegetables won’t change the cooking method.
Rinse the corned beef and place it with the seasoning packet in a stock pot or crock pot big enough to fit all of the ingredients. Cover with potatoes, carrots, celery, onion and then the cabbage wedges.  Fill the pot with enough water to cover about half the cabbage. Simmer on low for about 3 hours or until the meat is fork tender.  Let the meat sit at room temperature for about 20 minutes before slicing.  Serve with a good whole grain mustard, a crusty rye bread and my Irish Soda bread.

 

American Cuisine, Crock Pot Friendly, Health Friendly, Soups & Stews

Split Pea Soup with Ham

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I always make this Split Pea Soup after a holiday when I served ham. The ham bone gives so much flavor to the soup and the pieces of ham get shredded off to compliment the peas. You can use a sliced ham steak or something similar if you don’t have a ham bone. Finished with a little light cream gives this soup a full body taste. Make extra as it freezes very well. Serve with croutons on top if you like.

Split pea soup
Split pea soup

Ingredients:
1 LB bag of dried green split peas, rinsed
2 stalks of celery, minced fine (I use my processor)
2-3 carrots, minced fine
2 med onions, minced fine
2 bay leaves
32oz unsalted or low sodium chicken stock
2 cups of water
Ham bone with some ham left on it or a ham steak
pepper to taste ( add salt at the end after tasting, sometimes the ham has plenty)
Finish with a 1/2 cup light or heavy cream

Directions:
In a large stock pot or crock pot, rinse and drain the peas. Add all the ingredients except the cream and bring to a boil. Stir and lower to a simmer covered for about 2 hours then uncover until the peas are soft and the soup begins to thicken. Stir in the cream at the very end and simmer just a few minutes and serve.

**Omit the ham and lower the cream to make it truly health friendly

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

Stuffed Ricotta Shells

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This  recipe for Stuffed Ricotta Shells is rich and creamy.

stuffed Ricotta shells
stuffed Ricotta shells

The recipe originates from the Lazio (Rome)region of Italy. It’s easy to make with a little patience and freezes well for a quick work night meal. There are many ways to stuff these; ricotta, meat sauce, sausage with herbs and bread crumb w/ bechamel sauce, etc…

Make my recipe for Marinara sauce

Ingredients;
12oz box Jumbo Shells (I like Barilla)
2 LB container of whole milk ricotta
Two 1/2 cups shredded mozzarella cheese
2/3 cup grated Romano cheese
2 eggs, beaten
1 TBLS minced fresh parsley
ground pepper to taste

Directions;
Cook the jumbo shells for 9 minutes or according to the box for boiling and then baking. Drain and rinse in a colander with cool water. Be sure all the water is out of the inside of the shell. In a mixing bowl combine all the other ingredients, leaving out half the mozzarella. Put a heavy layer of marinara sauce in a covered baking dish. Open the shell with two fingers and spoon the cheese mixture into the shell until nearly full, about two tablespoons. Fold it closed. Place the stuffed shells next to each other and fill the baking dish. Pour a generous layer of sauce over the top of the shells and sprinkle with mozzarella cheese. Bake covered at 350 for 20-25 minutes.

**use low or non fat cheese to make this more health friendly

Tips & Tricks & Gadgets

Table Setting

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Setting your table for a special dinner can be ALMOST as enticing as the food. Pictured is an Italian dinner table setting I did recently and a Spring/Easter flower arrangement. Setting colorful napkins on a solid table cloth, adding flowers or candles. Use a printed or contrasting table runner to create the style you want.

Table setting
Table setting
Table setting
Table setting
Flowers Table setting
Flowers Table setting
Baking, Desserts & Sweets

Chocolate Covered Strawberries

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This chocolate strawberry recipe is so easy to put together and makes a great presentation to any event. Get artistic and sprinkle whatever you want on the Chocolate covered strawberries. Pictured is coconut, mini semi sweet chips and just plain milk chocolate dipped.

Chocolate covered strawberries
Chocolate covered strawberries

Ingredients:
16oz package fresh strawberries, washed and dried
7oz container of Baker’s dipping chocolate, milk or dark
Baking pan lined with waxed paper
Whatever other topping you want to add

Directions;
Have the strawberries at room temperature. Melt the chocolate according to the container directions. Dip the strawberries and hold them over the container a few seconds to drain off the excess chocolate. Place them on the waxed paper pan. Let them sit a few minutes before adding other toppings so they don’t slide off. Once complete leave them at room temperature for about 30 minutes and then refrigerate them.

Chicken/Poultry, Health Friendly, Soups & Stews

Matzo Ball Soup

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This Matzo ball soup is a Jewish classic dish. So good if you make the matzo balls, which are a dumpling, light and fluffy.
Start out with making my Chicken Soup recipe.
Serve with the chicken shredded, some of the veggies and fine egg noodles if you like, poured over the cooked matzo balls.

matzo ball soup
matzo ball soup

Ingredients;
Matzo Ball mixture;
3 large eggs, beaten
3/4 cup Matzo meal
1/4 cup chicken fat called “schmaltz” or vegetable oil
3 TBLS club soda
11/4 TSP kosher salt

Directions;
Mix eggs, matzo meal, schmaltz or vegetable oil, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
Mixture can be made 1 day ahead. Keep chilled.
Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions of the matzo ball mixture and, using wet hands, gently roll into balls.
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). COVER the pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. Covering the pot makes them more tender.
Using a slotted spoon, transfer matzo balls to bowls. Ladle chicken soup over the Matzo balls, top with dill, and season with pepper

** variation** you can add cooked thin egg noodles to the soup stock if you like too.

**use vegetable oil to make this health friendly.

Baking, Desserts & Sweets, German, Holiday Specialties

Valentine Butter Cookies

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Make my Spritz (German Butter Cookie) recipe and use the press disk for a heart. Press them onto a baking sheet and gently press the tops to flatten them a little. Sprinkle the Valentine Butter Cookies with red sugar and bake. Once cooled leave them as is or make a sandwich cookie with heated raspberry jam in the middle or melted chocolate.
So yummy and buttery !!

Valentines German butter cookies
Valentines butter cookies
Baking, Desserts & Sweets, Holiday Specialties

Linzer Tart Cookies

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The Linzer Tart Cookies origin is Austrian. This cookie is derived from the tart recipe.  The cut out filled with raspberry jam is colorful and shines through like a rich pastry window. I’m cutting them into heart shapes for a Valentines treat, but any round or square shape will do. You will need two cookie cutters (as pictured). One for the base and one smaller for the cut out window.

Linzer tart cookies
Linzer tart cookies

Ingredients;
2 1/3 cups all purpose unbleached flour
2/3 cup finely chopped hazelnuts or almonds
1/8 TSP salt
1/2 TSP lemon zest
a dash of cinnamon
1 cup unsalted butter at room temp
1 cup confectioner’s sugar + 1 cup for coating
2  X-large egg yolks at room temp
1 TSP vanilla
1 cup seedless raspberry jam is traditional, use strawberry or apricot if you like
Parchment paper

heart shaped cookie cutters
heart shaped cookie cutters

Directions;
Line two baking sheets with parchment paper. In a mixing bowl combine flour, nuts, salt, cinnamon and set aside. Cream the butter and sugar until fluffy.  Add the egg yolk, vanilla, lemon and mix another minute. Slowly add the dry ingredients and mix until combined.  Divide the dough in half and flatten like a disk, wrap it in plastic wrap and refrigerate for 1/2 hour.
Preheat the oven to 325. On a lightly floured surface roll out one disk to about 1/8″ thick. Dip your cookie cutter into flour and cut you shapes using a smaller cutter for the middle window cut out on half of them. Place on parchment liner baking sheet and place in the refrigerator for about 5 minutes, this helps firm up the shape for baking.
Bake for 12-15 minutes until firm but still pale in color. Cool on a cookie rack. Slightly heat the jam and brush a TSP size onto each cookie bottom. Then place the cookie with the cut out on top and press gently. Coat with confectioner’s sugar and then fill the assembled cookie window with a little more jam.
Let them set for 1.5-2 hours before storing them in an air tight container with waxed paper in between layers, refrigerated.

 

 

 

Chicken/Poultry, Latino-Spanish-Cuban, Pasta and Rice Dishes, Seafood

Spanish Saffron Rice

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This Spanish Saffron Rice is classic Spanish. It’s so full of flavor it will quickly become your preferred rice in many dishes. I first saw this many years ago on a PBS station cooking with chef “Ef”.
If you can get it, use the Spanish Calasparra rice for the true flavor intended for this dish.

Spanish saffron rice
Spanish saffron rice

Make this rice with my Spanish Garlic Shrimp recipe as pictured

Ingredients;
3 TBLS olive oil
1 small onion, chopped
3 cloves of garlic, mashed
3 cups low sodium chicken broth or stock
1/2 TSP crumbled saffron threads, you can use Turmeric, but saffron gives the best flavor
1 1/2 cups uncooked white rice, if you can use the Spanish rice I suggested above

Directions;
Heat the oil in a 4 QT sauce pot and add the garlic and onions. Saute for a few minutes and add the other ingredients. Bring to a boil. Stir and simmer uncovered for about 10 minutes. Stir again and cover. Cook on low for about 20 minutes, until the rice is just tender.

Tips & Tricks & Gadgets

European butter vs American style butter

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So many people like the European style butters. However, for baking I’ve never been able to taste a difference. European and American style butters both have about 80-82% butter fat. Some American butter has annatto or carotene for a pale yellow color but both are natural ingredients. Personally I’d save the extra money and buy better flavoring for baking then spend it on a more expensive butter.

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