American Cuisine, Appetizers and Finger Foods, Salads, Dressings,Veggies & Sides

Deviled Eggs

August 14, 2016 Liz Rotondo

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This deviled egg recipe can be made in so many ways. I’m going to give you a base recipe and then suggestions for ingredients to mix in or use to decorate them.

Deviled eggs

Ingredients;
6 hard boiled eggs, cooled
2 TBLS mayo or more if you like
dash of white pepper & salt
1/2 TSP dry mustard or a packet of Chinese mustard if you like spice

Directions;
Peel cooled eggs (peeling under running cold water will make them easy to peel)and cut them in half. Place the yolk in a bowl with the balance of ingredients and mix until smooth. Mix in whatever you like and fill the whites with the yolk mixture and decorate. Serve chilled.

Below are a list of ingredients you can mix into the yolk mixture or decorate the tops.
Sliced olives (pictured)
Capers
Minced smoked salmon
Fresh chopped parsley
Relish
Fresh dill
Paprika
Minced ham
Minced bacon
Raisins
And anything else you desire!
Serve chilled.

American Cuisine, Health Friendly, Salads, Dressings,Veggies & Sides

Creamy Apple Raisin Slaw

August 7, 2016 Liz Rotondo

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This take on Creamy Apple Raisin Slaw is refreshing and quick to prepare as a side dish to summer menus.

Creamy Apple raisin slaw

Ingredients;
1/3 cup heavy cream
1/4 cup apple cider vinegar
2 TBLS extra virgin olive oil
1 TBLS sugar
2 TSP Dijon mustard
Dash of kosher salt
Mix together the above and set aside.

4 cups or one bag of prepared shredded coleslaw mix
2 Granny smith apples, shredded
1/4 cup raisins or dried cranberries if you like
2 TBLS fresh parsley, chopped

Toss together and add to creamy dressing mixture. Toss until slaw is covered in dressing. Serve chilled.

Dips, Sauces and Marinades

Dipping Sauces for Shellfish

July 31, 2016 Liz Rotondo

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With summer here, serving cold shellfish compliments summer menus. Here are a few Dipping sauces for Shellfish that I like. Feel free to serve them with other foods too.

Dipping Sauces for Shellfish

**Aoli
1/3 cup or equal parts each; sour cream and mayo
1 TBLS lemon juice
1 TBLS capers
1 TBLS chopped chives, fresh is best
Dash of pepper
Mix together and serve chilled.

**Cocktail Sauce
2/3 cup ketchup
1 TSP plain grated horseradish, or more if you like it spicy
1 TBLS lime juice
1 TSP worcester
Mix together and serve chilled.

**Olive Oil Basil Sauce
1/2 cup extra virgin olive oil
3 fresh basil leaves
1 TBLS pine nuts
1 TSP crushed garlic
Dash oregano
Salt and crushed red pepper flakes to taste.
Blend all together in a mini chopper or blender.
Serve at room temp.

American Cuisine, Breakfast/Brunch

Buttermilk Waffles

July 24, 2016 Liz Rotondo

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This Buttermilk Waffles recipe is light and fluffy. Serve with fresh fruit and whipped cream for an extra treat or the traditional butter and syrup. See below another topping suggestion**. Since waffle irons vary in size I give suggested amounts and cooking time. Read the waffle iron manufacturers suggestions for use.

Buttermilk Waffles

Ingredients;
2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2 cups buttermilk, any type, I use whole milk (see my “making buttermilk” recipe to make your own)
8 TBLS melted unsalted butter (one stick)
1 TSP vanilla extract or paste
Non stick spray

Directions:
Preheat waffle iron to 375 or the manufactures suggested temp.
Mix together the dry ingredients and set aside. Mix together the wet ingredients and slowly add the dry ingredients and mix just until combined, the batter should be lumpy. Spray heated waffle iron and pour enough waffle mix onto the iron plate to cover about 2/3. Close the lid and let cook for about 5 minutes. I am estimating batter and cooking time. Batter amount and cooking time should be in the manufactures booklet. I suggest checking it to be sure.

** In a fry pan mix 2 TBLS butter, the syrup you will be using, dash of cinnamon, a handful of blueberries and half a banana sliced thin. Saute for a few minutes until just bubbling and pour over waffles or pancakes when you make them. Dust with powdered sugar.

American Cuisine, Appetizers and Finger Foods, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Cucumber Hummus Appetizer

July 17, 2016 Liz Rotondo

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The summer usually means you get so much of one vegetable all at once you run out of things to do with them. Here is a tasty appetizer, side dish or snack to use up all those cucumbers. Cucumber Hummus Appetizer is a great cook out take along since its not sensitive to the summer heat.

Cucumber with hummas

Ingredients;
Cucumbers, peeled leaving a dark green stripe and sliced 1 ” thick
Container of prepared hummus, (10oz size covers 3 cucumbers)any flavor you like
A bunch of fresh dill
Sliced olive rings or small pieces of roasted peppers

Directions;
Peel the cucumber leaving a stripe. Cut the cucumbers into 1 ” thick slices and using a melon ball scoop or the end of a potato peeler, scoop out an indentation of the seeded area of the cucumber. Fill with the hummus and garnish with a dill fern and olive or pepper piece on top too.

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

Shrimp Salad

July 10, 2016 Liz Rotondo

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You’ve probably noticed I’ve been posting a lot of salads. With the summer here they are light and easy to prepare. You can buy the shrimp already cooked or buy them raw and boil them for a few minutes, removing the shell and back vein.
Here is my take on shrimp salad.

Ingredients;
2 LBS shrimp, deveined, shelled, cooked and then chilled
1/2 cup scallion, chopped fine including some of the dark green stem
3 TBLS dill, chopped
1 cup mayo
1 TBLS white wine vinegar
1 cup celery, chopped
1/2 TSP Dijon mustard
Salt & pepper to taste
Parsley for garnish

Directions;
Mix all ingredients except shrimp & parsley. Mix the dressing with chilled shrimp. Sprinkle with chopped parsley. Serve over salad greens, in a croissant, stuffed into a cored whole tomato/avocado, or on anything that you like.

**reduce the mayo or use fat free to make this health friendly

American Cuisine, Appetizers and Finger Foods, Salads, Dressings,Veggies & Sides, Seafood

Crab Louis

July 3, 2016 Liz Rotondo

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Crab Louis is a very old dish dating back to the early 1900’s. It’s a great flavorful salad for the summer and easy to put together. Be sure to use a good grade of chilled crab like backfin or lump. It makes all the difference. Garish however you like or leave it plain. I like it served in an avocado. This recipe will serve 4.

crab louis

Ingredients (Dressing);
1 cup mayo
1/4 cup ketchup based chili sauce
1/4 cup snipped chives
6 large green olives, sliced
1 TBLS capers
2 TSP lemon juice
1 TSP Worcester sauce
Salt & pepper to taste

Directions;
Mix together and keep chilled.

Ingredients;
Two avocado’s, sliced in half, pit and skin removed
1 LB crab meat, backfin or lump, the chilled refrigerated type
Sliced hard boiled egg
Lemon wedges

Gently mix half the dressing with the crab meat. Place the avocado halves in a plate, you might want to take a thin slice off the side facing the plate so they don’t tilt over. Place 1/4 of the crab in the pit cavity of each avocado half and garnish with the balance of ingredients. Pour the remaining dressing over the crab and garnish. Serve slightly chilled.

American Cuisine, Crock Pot Friendly, Pork, Salads, Dressings,Veggies & Sides

Boston Baked Beans

June 26, 2016 Liz Rotondo

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This is so much better than the canned beans. Just in time for the fourth of July cookouts. Using a crock pot makes this so much easier than the oven process.
Just remember to soak the beans the night before.

Ingredients;
2 cups dry navy beans, soaked the night before in 4 cups of water

1/2 LB bacon cut into 1 inch pieces
1 onion, chopped fine
3 TBLS molasses
1 TSP salt
1/4 TSP pepper
1/2 TSP dry mustard
1 TBLS Worcester sauce
1/3 cup brown sugar

Directions;
Drain and reserve the water from the beans. Place all the ingredients in the crock pot. Add about 1/3 to 1/2 of the reserved water. Mix well and cover. Cook in the crock pot on high for 2-3 hours adding more of the reserved water if it becomes too dry.

Baking, Desserts & Sweets, Italian

Lady Finger Ricotta Cups

June 19, 2016 Liz Rotondo

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This Lady Finger Ricotta Cups recipe is another take on the popular Italian dessert Tiramisu.
I used ricotta instead of mascarpone cheese. If you like to experiment try using a dusting of cocoa in between the layers or stir into the ricotta some candied minced fruit.

Lady Finger Ricotta Cups

Ingredients;
2 cups whole milk ricotta cheese
3/4 cup confectioner’s sugar (or more if you like it sweeter)
1 TSP vanilla
2 dashes cinnamon
1/2 cup mini semi sweet chocolate chips
one package plain Italian lady fingers
1/2 cup espresso coffee ( you can buy the instant powder)
2 TBLS Amaretto liquor is optional
6 paper bakeware dessert cups or you can use glass dessert cups

Directions;
Mix thoroughly the ricotta with the sugar, vanilla, cinnamon. Stir in most of the chips leaving a few to sprinkle on the top. Break the lady fingers into pieces and line the bottom of the dessert cups. Spoon a teaspoon of espresso over each cup. Add a 1/2 inch layer of the ricotta. Add another layer of the lady fingers and brush with the optional Amaretto. Repeat another layer of ricotta.
Dip the ends of two lady finger pieces into the espresso and place on top standing up. Sprinkle with a few mini chips. Refrigerate and serve cold.

American Cuisine, Baking, Desserts & Sweets

Cinnamon Nut Swirl Cups

June 12, 2016 Liz Rotondo

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This Cinnamon Nut Swirl cup is great to take along to a party.
Top with the vanilla icing noted below or with a small scoop of vanilla ice cream.

Cinnamon nut swirl cups

Ingredients;
1 refrigerated pie crust roll, room temperature
2 TBLS melted butter
1/4 cup light brown sugar
1/4 cup chopped pecans or walnuts
1/4 cup raisins, golden or the traditional red
1 TSP cinnamon
1 TSP vanilla, paste is best if you have it
9 foil cupcake cups

Directions;
Preheat oven to 350.
Place the foil cups into a cupcake pan.
Unroll the pie crust and place it between two pieces of waxed paper. Roll out the pie crust just slightly, maybe 1 inch. Remove the top piece of waxed paper. Combine the butter and vanilla and brush the crust heavily with the mixture. Sprinkle the sugar, nuts, cinnamon and raisins evenly over the entire crust. Roll the crust into a log using the waxed paper for support. Slice with a sharp knife into 2 inch rolls. Place the slices cut side down into the foil cupcake cups. Bake for 20-25 minutes until they start to bubble and are very lightly brown. Allow them to cool before icing them.

Vanilla Icing;
Mix together until smooth; 1 TBLS melted butter, 1/2 cup confectioners sugar, a few drops of vanilla and just enough milk or cream to make the icing loose enough to drizzle.

Chicken/Poultry, Health Friendly, Italian, Lower Carb Recipe, Main Course

Chicken with Vinegar and Peppers

June 5, 2016 Liz Rotondo

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This Chicken with vinegar peppers is an alternative with a little variation to a previously posted recipe using pork chops and just as tasty !

Chicken with vinegar peppers

Ingredients:
1 LB boneless chicken breast, cubed
4 TBLS flour for coating chicken with a dash of salt and pepper added
3 TBLS olive oil
1 Med onion, sliced
2 cloves garlic, mashed
1/2 cup chicken broth or stock
½ cup red wine vinegar
½ cup sliced hot cherry peppers ( you can also use sweet)
1 spring fresh rosemary
4-5 springs fresh thyme
3-4 fresh sage leaves

Directions:
Dust the chicken with the flour/salt/pepper mixture.
In a large frying pan heat the oil and brown the chicken over a med-high heat with onions on top.
Add the garlic and saute a few minutes. Add the vinegar and peppers and simmer for a few more minutes. Reduce the heat and add the balance of ingredients and cover. Simmer 15-20 minutes more.

Dips, Sauces and Marinades, Health Friendly

Fresh Fruit Dips

May 29, 2016 Liz Rotondo

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These are a few dips you can make for a variety of fresh fruits. Change the extract flavor or products to suit your needs; sugar free, organic etc…

Peanut Butter Caramel Dip

1/2 cup Smucker’s Natural Creamy Peanut Butter
1/2 cup Sugar Free Caramel Topping
1 TSP cinnamon
a few drops of Vanilla extract, paste if you have it
2 TBLS plain Greek yogurt
Milk to dilute

Mix together and add milk if you need to thin the dip out a bit.

Peanut Butter Chocolate Dip

1/2 cup Smucker’s Natural Creamy Peanut Butter
1/2 cup Sugar Free Chocolate Topping
1/2 TSP Vanilla extract, paste if you have it
1/2 TSP Espresso Powder
2 TBLS plain Greek yogurt
Milk to dilute

Mix together and add milk if you need to thin the dip out a bit.

Yogurt Dip

1 cup Vanilla Greek Yogurt
2 TBLS honey
1/2 TSP Vanilla
Dash of cinnamon

Mix together and serve.

American Cuisine, Health Friendly, Main Course, Pasta and Rice Dishes, Seafood

Seafood Rice

May 22, 2016 Liz Rotondo

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This seafood rice dish is a meal on it’s own. Very easy to make and you can change the seafood to what ever you like or add minced cajun style sausage for a kicked up flavor.

seafood rice

Ingredients;
1LB mussels, cleaned OR you can buy them frozen
1/2 LB raw shrimp, shelled and deveined
1 cup rice
2 TBLS oil
1 med onion, diced
1/3 red bell pepper, diced
2 cups water or seafood broth/stock, low sodium
2 TBLS tomato paste
1 TSP dried parsley
Dash of dried basil
Dash of red pepper flakes
Salt to taste (I would not add salt if you use seafood broth or stock)

Directions;
In a 4 qt pot saute the onion and bell pepper in the oil just until soft. Add the rice, parsley and basil and stir. Add the water/broth, tomato paste, salt and pepper flakes. Bring to a low simmer for about 10 minutes covered. Add the shrimp and mussels, stir and simmer for about 10 more minutes, covered until most of the liquid is absorbed and the rice is tender.

Chicken/Poultry, Health Friendly, Lower Carb Recipe, Main Course

Stuffed Chicken Cutlets

May 15, 2016 Liz Rotondo

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This Stuffed chicken cutlets recipe is easy and very impressive without a lot of fuss.

Ingredients;
4 chicken cutlets, pounded thin
15oz container ricotta cheese
small bag of fresh baby spinach
garlic powder, not salt
2/3 cup Parmesan cheese, grated
1 cup Italian flavored bread crumbs
1 egg, beaten
Salt & pepper to taste

Stuffed chicken cutlets

Directions;
Preheat oven 375. Mix the ricotta cheese with salt & pepper to taste. Set aside. Lay the cutlets flat and sprinkle a little garlic powder on each one. Place about 2-3 heaping tablespoons of the ricotta down the middle of each cutlet. Sprinkle the Parmesan cheese evenly over each cutlet. Cover each cutlet with the spinach leaves, packing them down slightly. Roll the sides of the cutlets to the center leaving the only the ends with some of the stuffing exposed. Secure with a tooth pick. Dip the stuffed chicken into the beaten egg and then roll in the bread crumbs. Cut pieces of foil big enough to wrap around each cutlet. Spray the middle of each piece of foil wrap with cooking spray. Lay the cutlet in the middle and loosely wrap the foil closed. Place the wrapped cutlets on a baking sheet and place in the oven for 20 minutes. Open the foil to expose the cutlets and bake another 15 minutes.

**use low fat cheese to make this health friendly

American Cuisine, Health Friendly, Main Course, Seafood

New England Style Lobster Roll

May 8, 2016 Liz Rotondo

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There are many variations of lobster roll recipes. I make it the classic New England way.

Lobster rolls

Ingredients;
8oz cooked lobster meat, chilled, (if you want to use live lobsters you’ll need about 3LBS of whole lobsters steam cooked, shelled and cooled)
1/4 cup mayonnaise
2 TBLS minced celery
1 TBLS minced onion
Salt and pepper to taste
1 TBLS melted butter
2 NE style hot dog rolls, lightly toasted, they are sliced on the top instead of the side but either will do

Directions;
Brush the rolls with melted butter and toast lightly in the broiler. Cut the chilled lobster meat into chunks. Mix in all other ingredients.
Fill the toasted rolls with the lobster mixture and serve.

**omit the butter and use lite or non fat mayo to make this health friendly

Baking, Desserts & Sweets

Raspberry Crumble Shortbread Bars

May 1, 2016 Liz Rotondo

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Raspberry crumble bars

Raspberry crumble bars Ingredients:
½ LB (2 sticks) unsalted butter, at room temperature
¾ cup sugar
1 TSP pure vanilla extract
2 1/3 cups all-purpose unbleached flour
½ TSP salt
10 to 12 ounces good raspberry jam or any flavor you prefer
1/3 cup plain instant oats or one envelope
2 TBLS brown sugar
1/4 cup sliced almonds
Confectioners’ sugar for sprinkling

Directions:
Preheat the oven to 350 degrees.
Place the butter and sugar in the bowl of an electric mixer with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.

Sift the flour and salt together and with the mixer on low, slowly add to the butter mixture, mixing until it comes together in a ball. Separate two-thirds of the dough and pat lightly – evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides. Spread with the jam, leaving a ¼-inch border. Mix the oats, almonds and brown sugar into the remaining one third dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Bake the bars for 45 minutes, until lightly browned.

Cool for about 15 mins and cut into 12 or 16 bars or whatever size you like. But don’t remove from pan until completely cool. Sprinkle lightly with confectioners’ sugar.

Appetizers and Finger Foods, Health Friendly, Italian, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Cheese and Vegetable Antipasto Salad

April 24, 2016 Liz Rotondo

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This Cheese and veggie antipasto salad dish is made with easy things you can have in your pantry-refrigerator and quick to make for a before dinner appetizer or a meal in itself.

Cheese and veggie antipasto salad

Ingredients:
8 oz fresh mozzarella, if you don’t have fresh available the Bel Gioioso brand is available in most markets and even some Wal-Marts
6 oz-8 oz jar of roasted red peppers, drained and rinsed
6 oz-8 oz jar marinated artichoke hearts, drained
1/2 cup country mix pitted olives(assorted)
3-4 fresh basil leaves
extra virgin olive oil
Salt & pepper to taste
Assorted salad greens

Directions:
Cut the mozzarella into slices and place on a plate. Arrange all the other ingredients around the cheese. Sprinkle with the oil and salt-pepper. Serve with crusty Italian bread or bread sticks.

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

Basic Muffin Recipe

April 17, 2016 Liz Rotondo

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This basic muffin can be changed by adding fresh chopped fruit or preserves stirred into the batter or on the top or in the center.

muffins — basic muffins

Ingredients;
2 cups unbleached all purpose flour
1 TBLS baking powder
1/2 TSP salt
3 TBLS sugar (if you want a sweeter muffin and you are not adding fruit, increase sugar to 4 TBLS)
Mix together and set aside.
Preheat oven to 375.

Combine the below;
2 eggs
1 cup milk
4 TBLS butter, melted

Add to the dry mixture. Only mix until combined.
DO NOT over mix, the batter should be lumpy.
Makes 12 muffins, use cupcake liners and fill 2/3. Bake for 20 minutes, or until center is done.

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

Buttermilk Cornbread

April 10, 2016 Liz Rotondo

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This buttermilk cornbread recipe is easy and so moist and tasty.
Love it warm with lots of butter and preserves.
Make it as muffins, pictured, or in an 8 or 9 inch pan.

buttermilk cornbread

Ingredients;
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1 cup buttermilk, I use whole milk (see my “making buttermilk” recipe to make your own)
1 cup yellow corn meal
1 cup all purpose unbleached flour
1 TSP salt
1 TSP baking powder
1/2 TSP baking soda

Directions;
Preheat oven to 400. Line muffin cup pan with paper liners or brush pan with some of the melted butter. Mix the balance of butter with the milk and eggs. Set aside. Mix the dry ingredients and add to the milk-egg mixture. Only mix until blended, some lumps are ok. Do not over mix. Pour into buttered pan or fill muffin cups 2/3 full. Bake for 20-30 minutes, once tooth pick comes out clean.

Chicken/Poultry, Main Course, Pasta and Rice Dishes, Pork, Seafood

Jambalaya – Cajun Style

April 3, 2016 Liz Rotondo

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Jambalaya — a serving of Jambalaya

While visiting New Orleans we had Jambalaya, a classic dish and enjoyed it so much.
I played with the flavors and here is my version.

Jambalaya

Ingredients:
1 cup white long grain rice
2 cups chicken or seafood stock or more if you like it more soup like
1/2 cup minced onion
1-2 cloves garlic, crushed and minced
1 cup frozen cut okra
2 TBLS olive oil
1/2 red bell pepper, chopped fine
1 TBLS Chef Paul Prudhomme’s salt free Magic Seasoning or any similar brand such as Tony’s (found in the spice aisle)
1/2 TSP cayenne pepper or more if you like heat
2 TBLS tomato paste
1 LB raw shrimp, 12oz cleaned and frozen crawfish tails, Cajun sausage link sliced or cooked white meat chicken or combine all 4 to equal a pound or pound in a half.

Directions:
In a large frying pan heat the oil and sauté the onion and bell pepper until soft. Add the garlic and okra for another minute. Add the seasoning, rice and cayenne pepper and stir. Transfer to a sauce pot and add the stock and tomato paste and stir. Increase the heat to bring it to a boil. Add the pound of seafood/meats and stir. Lower to a low simmer covered for about 20 minutes, until the rice is cooked.

Chicken/Poultry, Italian, Main Course, Veal

Chicken Marsala

March 27, 2016 Liz Rotondo

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Chicken Marsala

This Marsala recipe can be made with chicken or veal cutlets. Be sure if you make it with veal you buy a good quality veal, such as milk fed. It’s expensive but worth it. I use a California Marsala, please do not use the cooking wine type, it’s just watered down.

Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
4 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1 cup Marsala wine
1/2 cup beef stock
1 box 8oz-12oz fresh mushrooms, cleaned and thick sliced, button or any kind you like
Salt & pepper to taste

Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Remove the cutlets. Turn the heat up to med-high and add the mushrooms. Saute until they shrink a little. Then add the wine for a few minutes, scrapping the pan drippings, until the wine reduces. Add the stock and bring it up to a good simmer, until it also reduces. Add the cutlets back in. Add salt and pepper to taste. Serve now if you make it with veal, if chicken, simmer covered on low for 20 minutes.

Serve with you favorite starch & veggie.

Beef, Crock Pot Friendly, Holiday Specialties, Italian, Main Course, Pasta and Rice Dishes

Italian Ragu Meat Sauce, Bolognese Style

March 20, 2016 Liz Rotondo

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Bolognese serving

This Bolognese meat sauce is a classic from the city of Bologna, Italy. I’m sharing this with you but the true author is Marcella Hazen. She brings to you so many classic Italian dishes in her cookbooks. This meat sauce takes time to simmer but it literally melts in your mouth and is so creamy tasting. Start this in a heavy stock pot and once it’s put together transfer it to a crock pot, it will cook gently as it is suppose to. It freezes well so double the recipe for a quick work night dinner.

Ingredients;
2 TBLS chopped onion
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS chopped celery
2 TBLS chopped carrot
3/4 LB ground beef, chuck or meat from the neck
1/2 TSP salt
1 cup dry white wine
1/2 cup whole milk
1/8 TSP nutmeg
2 cups canned whole Italian tomatoes in their juice, roughly chopped
12oz-16oz cooked pasta, see recommendations below

Directions;

In a heavy stock pot on med heat add the butter, oil and onion, saute a few minutes until just becoming translucent. Add the celery and carrot. Saute for 2 minutes. Add the beef and salt breaking it apart with a fork. Saute just until the pink is faded but DO NOT brown it. Add the wine and turn the heat up stirring until the wine has nearly evaporated. Turn the heat down to med and add the milk and nutmeg stirring until the milk has evaporated. Add the tomatoes and stir. Once the tomatoes come to a simmer pour the mixture into a crock pot and cook UNCOVERED for about 3-5 hours OR you can keep it in the original pot and lower the heat to barely a bubble for about 3-4 hours.

Bolognese Sauce

Best served over cooked Tagliatelle or fresh if you can get it, Tortellini pasta. Sprinkled with grated Parmesan or Romano cheese.

Salads, Dressings,Veggies & Sides

Parmesan Mashed Potatoes

March 13, 2016 Liz Rotondo

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Parmesan Mashed Potatoes is a delicious side dish that you can also make with leftover mashed.

Parmesan mashed potatoes — Parmesan mashed potatoes mixed and ready for the oven

Ingredients:
5 large red skin or Yukon gold potatoes, peeled and cubed
3 to 5 TBLS milk
3 TBLS butter
2 TSP dried parsley
1/4 cup grated Parmesan cheese + a little more for the top
1 egg
3 TBLS Italian flavored bread crumbs
salt & pepper to taste

Directions;
Preheat oven 350.
Boil the potatoes until tender, drain them. Add enough milk to make them creamy but not too loose, add butter and blend until creamy. Add the parsley, cheese and egg and blend. Spread the potatoes in a baking dish so that its about 2″ deep. Sprinkle the top with bread crumb and a little Parmesan cheese. Bake for about 20 minutes, until top is lightly browned.

Parmesan mashed potatoes

Baking, Desserts & Sweets, Tips & Tricks & Gadgets

What to bake a cake but don’t have much time ?

March 9, 2016 Liz Rotondo

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Here’s a tip to help and make the cake lower fat too. Choose a boxed cake mix. Leave out the oil/butter and water it calls for (not the eggs) and add a can of pie filling to your boxed cake mix instead. Try yellow cake mixed with a can of peach pie filling or a chocolate cake mix with a can of cherry pie filling. You can mix together any flavors you like.

Crock Pot Friendly, Italian, Main Course, Veal

Osso Buco in Bianco (Braised Veal Shanks in White Wine)

March 6, 2016 Liz Rotondo

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Osso buco is an old classic northern Italian veal dish. So tender and the whine sauce is finger licking good. You can finish it in a crock pot but it must be big enough so the fluid surrounds all the meat, not just one layer.

Braised veal shank — Braised veal shank aka Osso Buco

Osso buco

Ingredients:
4-6 veal shanks, cut 1-1/2 inches thick
4 TBLS butter
1/3 cup olive oil
1 cup flour
1-1/2 cups dry white wine
1 TBLS lemon zest, no white just the outer yellow skin
4 TBLS fresh minced parsely
1/2 cup water
Salt and pepper to taste

Directions:
Put the butter and oil in a pan big enough to fit the veal in one layer, all of it touching the bottom of the pan. Heat to med-high until the butter is bubbling. Dredge the veal in the flour and place in the hot pan. Brown on each side turning once, add the salt and pepper. Add the wine and lower to a very low simmer, covered. After about 15 minutes see if the fluid is too low and add 1/2 cup water if needed. Simmer on very low for 2 – 2.5 hours, periodically checking the fluid level. The veal will pull away from the bone and cut with a fork when done. Remove the shanks to a warm platter. Add the lemon peel and parsley to the pan and turn the heat up to med-high stirring and scrapping the pan residue loose. Return the veal to the pan for just a few minutes. Serve with the sauce poured over the veal shanks.

Crock Pot Friendly, Health Friendly, Main Course, Soups & Stews

Lentil Soup

February 28, 2016 Liz Rotondo

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This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.

lentil soup

Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste

Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.

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