Stuffed Peppers Italian Style!

Sweet red peppers are filled with ground beef, cooked rice, tomato sauce, and seasonings, then baked for an hour and served with grated cheese and tomato sauce. Delicious and flavorful! Serve with a side salad.

• 4 large sweet red peppers
• 1 pound ground beef
• 1/2 cup chopped onion sautéed until translucent
• 1-1/2 cups cooked brown rice
• 1 tablespoon dried parsley flakes
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon Adobo seasoning
• 1 can (8 ounces) tomato sauce
• 1/4 cup chicken broth
• 2 teaspoons balsamic vinegar
• 1-1/2 teaspoons dried basil
• 4 tablespoons grated Parmesan or Romano cheese, divided

Cut the peppers in half and remove seeds. Place peppers cut side down on a microwave-safe plate; cover with plastic wrap. Microwave on high for 2-3 minutes or until crisp-tender; set aside.

Mix beef, onion, rice, parsley, salt, pepper and adobo in a bowl.

In a small saucepan, bring tomato sauce and broth to a boil. Stir in the vinegar and basil. Let cool to room temperature.

Spoon meat mixture into peppers. Spoon sauce over each peppers and top with grated cheese. 

Place in a greased shallow baking dish.

Cover and bake at 350° for 1 hour or until peppers are tender when poked with fork. Sprinkle with additional cheese. Bake, uncovered, for another 5 minutes. Serve with any remaining sauce from baking dish.

Spanish Baked Chicken Fantástico!

This chicken is marinated overnight in a spicy vinaigrette with olives and raisins and then cooked in its marinade with the addition of wine and brown sugar. It is by far one of the best baked chicken recipes I have ever tasted! The original recipe was saved from a 1984 magazine by a family member and I have since then made some adjustments. 

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• Dash of pepper
• 3 bay leaves
• 1/2 cup golden raisins
• 1/4 cup sliced pitted green olives
• 3 pounds chicken parts
• 2 Tbsp brown sugar
• 1/2 cup dry white wine

In a medium bowl combine the olive oil, vinegar, basil, salt, garlic powder, pepper, bay leaves, raisins and olives. Remove the skin of the chicken and add to the marinade, coating well. Cover and refrigerate several hours or up to overnight.
  
Preheat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with brown sugar. Bake uncovered at 350°F, basting occasionally, until chicken is tender, about 50 minutes. Remove bay leaves.

Cucumber and Avocado Salad

On the menu for day is a wonderful and refreshing Cucumber and Avocado Salad that goes with all of your summer entrees!

• 2 cups peeled chopped cucumbers
• 2 ripe avocados, peeled and cut into 1/2 inch pieces
• 2 teaspoons fresh lime juice
• 1/2 cup finely chopped fresh mint
• 1/2 cup crumbled feta

• 2 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• salt and pepper to taste

Peel cucumbers, and scrape out seeds if they are large. Cut cucumber into 1/2 inch pieces and put in colander. Sprinkle with generous amount of salt and let sit for 30 minutes. After 30 minutes, use paper towels to blot the cucumbers to remove the water and salt.

Peel avocado and cut into 1/2 inch pieces. Put avocado into large salad bowl and toss with the 1 or 2 tsp. lime juice. Wash mint and chop. Whisk together olive oil and lime juice and add salt and pepper to taste to make dressing and measure 1/2 cup crumbled feta.

Add drained cucumbers, mint, and dressing to avocado and combine. Then gently stir the crumbled feta into salad ingredients. Enjoy!

Panzanella - A Fabulous Summer Salad!

Panzanella is a simple, rustic salad from central Italy. It is made with French or Italian bread, stale side or toasted and ripe tomatoes, encouraging the classic Italian tradition of using leftover ingredients to create an fabulous dish.

Traditional Panzanella is a Florentine salad of bread and tomatoes popular in the summer. It includes chunks of stale or toasted bread, tomatoes, cheese, red onions and basil, sometimes black olives and is dressed with olive oil and vinegar. This salad holds up very well and the flavors improve as it rests.

• 3 tablespoons good olive oil
• 1 French or Italian bread cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 1 can black olives, drained and sliced
• 1 lb. cubed mozzarella or parmesan reggiano

For the dressing:

• 1 teaspoon finely minced garlic
• 3 tablespoons vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently until slightly browned. Add more oil as needed.

Whisk all the ingredients together for the dressing.

In a large bowl, mix the tomatoes, red onion, basil, olives and cheese cubes. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Allow the salad to sit for about half an hour for the flavors to blend.

Oh So Flaky Crusted Sea Bass!

This is the perfect recipe for sea bass. It is a very mild white fish. I found the best crust for pan searing fish is cornflake crumbs. Sea bass can provide lots of health benefits to your diet since it contains omega-3 fatty acids, which help to prevent heart disease and lower cholesterol and blood pressure. Sea bass is a good source of vitamins A and D.

• 2 lbs. sea bass cut into fillet portions
• 1 Egg white, whisked
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 1 cup of milk
• 2 cups cornflake crumbs
• ¼ cup flour
• olive oil
• lemon wedges

Salt and pepper the fish fillets. Combine milk and egg white into a shallow dish, whisk well. Combine flour, cornflakes, garlic powder and onion powder in a shallow pan, mix well. Dip fish in to milk mixture and then into the flour/cornflake mixture. 

Heat just enough oil to coat bottom in a large non-stick skillet over medium-high heat. Cook the fish about 7 minutes on each side or until the fish is flaky.

Serve with lemon wedges and/or pesto oil.

NOTE: Lemon rice and corn on the cob are a nice side dishes.

Lasagna Ole!

This delicious Mexican layered lasagna is spicy, flavorful and hearty! It has all the attraction of "loaded" nachos without the mess. Cut and serve like a traditional lasagna. It's insanely good!!!

• 2 pounds ground beef
• 1-16 ounce can refried beans
• 1 cup chopped roasted red peppers or jalepeno
• 1 envelope taco seasoning
• ½ cup tomato sauce
• 4 cups mexican blend shredded cheese
• 1-8 oz. pkg. of soft flour or corn tortillas (I mix both)
• 1-16 ounce mild salsa
• Ready made ranch dressing
• 1-16 ounce sour cream
• 1 can sliced ripe olives, drained (optional)
• 3 green onions, chopped (optional)

Preheat oven to 350°. In a large skillet, cook beef over medium
heat until no longer pink; drain. taco seasoning and ½ cup tomato sauce.

In a greased baking dish no bigger than 9X13 (can be smaller), start with a layer of tortillas overlapping to cover bottom completely. Top with a spread of refried beans and then meat mixture. Sprinkle with 1 cup of cheese and some chopped roast peppers, jalepeno or both.

Repeat layers alternating flour and corn tortillas until all ingredients are used up and you end up with a layer of tortillas on top.

Pour salsa over top and sprinkle with cheese. Top off with crushed tortillas chips, drizzle with ranch dressing and optional olives and green onions. 

Cover and bake 1 hour or until heated through.

NOTE: Can be served with chilled sour cream.

Fried Basil Leaves - Garnish or Snack!

Deep-frying fresh basil in olive oil really brings out its flavor! It's a great garnish and if you really love basil, eat them as a snack!

Sprinkle over dishes just before serving so the leaves don't have time to lose their crispness. Don`t toss the olive oil! Or should I say basil oil! Saute something up in it! Just refrigerate it till needed.

• Heat oil in a large skillet over medium-high heat. 
• Cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. 
• Scoop basil out of oil with a slotted spoon, and drain on paper towels.

NOTE: You can first blanch the basil in boiling salted water for 5-10 seconds and quickly cool in ice water. Then dry thoroughly before frying in oil. This will maintain the nice green color. 

Fried Shrimp Alfredo - A Favorite In My House!

Why buy Alfredo sauce ready made? It's simple to make and tastes better when home made! This is an absolutely easy and fast recipe to prepare that has wonderful flavors. Perfect for a special occasion. At least one of my children ask for this each year on their birthday!

For the Shrimp:

• 1 egg
• 1  cup beer
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 24 extra large shrimp peeled and deveined
• 2 cups crushed cornflake crumbs
• 1 teaspoon old bay seasoning
• oil for frying

In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place shrimp in the bowl, and thoroughly coat with the mixture.

In a separate medium bowl, mix the cornflake crumbs and old bay seasoning. Dip each shrimp in the crumb mixture, and thoroughly coat all sides.

heat the oil in a large, heavy skillet. Fry the shrimp until golden brown, and flesh is pink. Drain on paper towel.

For the Alfredo Sauce:

• 1 cup butter
• 1 clove minced garlic
• 3/4 pint heavy cream
• 1 dash garlic powder
• salt and pepper to taste
• 3/4 cup grated Romano cheese
• 1/2 cup grated Parmesan cheese
• Fresh whole basil leaves
• 1 pound of fettucine noodles or your favorite shaped pasta

In a large, heavy pan, melt butter over medium heat. Add the minced garlic; cook, stirring for 1 minute. While stirring constantly, gradually add cream; bring to a simmer.  Keep stirring frequently as sauce thickens, about 1 minute more. Add the garlic powder, salt and pepper. Gradually stir in the cheeses until creamy and smooth.

In a large pot of boiling salted water, cook pasta aldente (do not overcook).   Drain pasta and place into alfredo sauce and gently toss to combine. Transfer to 4 individual plates and top with 6 fried shrimp each and finish off with a few leaves of fresh basil.

Bon Appétit!

Let's talk Cuban Sandwich!

I have had my share of Cuban Sandwiches and, to me, it is undeniably one of the best grilled sandwiches I have ever eaten. It is a grilled sandwich made with ham, pork, Swiss cheese, pickles, mustard, sometimes mayo and Cuban bread.

I recently spent two weeks in Florida and had the best cuban sandwich I have ever tried! There are many variations, but this sandwich had all of the components with a special twist. The pork, which is normally sliced pork almost like a deli meat was a mound of tender, juicy "latin" seasoned pulled pork and the outside of the roll was spread with garlic butter and then pressed like a panini or grilled cheese sandwich.

Now I have to admit, if you are watching your calories, just shut your eyes on this one! 

Here is all the components you need to build this "Cubano" sandwich!

Makes 4 sandwiches:

• 1 loaf of Cuban Bread, but you can also use a Portuguese roll.
• 1 pound of high quality deli ham sliced thin
• 1 pound of Swiss cheese sliced thin
• 1 pound of slow roast pulled pork (recipe follows)
• 8 dill pickle slices - 2 for each sandwich
• Yellow mustard
• Mayonnaise
• 3 tablespoons of butter infused with minced garlic for spreading

Preheat a griddle on medium heat. Cut the loaf of bread into quarters and slice each quarter in half lengthwise for the sandwiches or use 4 Portuguese rolls.

Spread the mustard and mayonnaise on the inside of the bread. Make each sandwich by layering the pickles, roasted pork, ham, and cheese.

Lightly coat the outside of the sandwich with the garlic butter. Place one sandwich onto the hot surface.

Put a clean, heavy skillet or sandwich press on top of the sandwich to flatten it. Press the bread down and leave on top of the sandwich and grill for one or two minutes. Lift and turn the sandwich over and repeat this step for the other side of the sandwich.

The cheese should be melted and the bread golden brown. Slice each sandwich and enjoy!!!

For the Roast Pork:
1 4-pound pork shoulder picnic or butt roast (preferably boneless)

8 to 10 garlic cloves (peeled)
Adobo (enough to rub all over the roast)
Preheat oven to 325 F. With a pointed knife, stab 8 to 10 holes evenly around the roast, including the top, bottom and sides. Push the peeled garlic cloves deeply into the holes. Rub adobo all over the roast and into the holes. Place the roast, fat side up in a roasting pan and cover tightly with tinfoil. Roast for 30 minutes per pound. The roast is finished when a meat thermometer, inserted in the thickest part of meat, reads 160 F.

Pignoli Cookies - Not just for Christmastime!

Crunchy, chewy, sweet and nutty, Pignoli (pine nuts) cookies are the Italian version of macaroons. As far as I know it is a sicilian cookie. These cookies are toasty on the outside and nice a chewy on the inside.

• 2 (8-ounce) cans almond paste coarsely crumbled (not marzipan!
• 1 1/2 cups powdered confectioners sugar
• 1/2 teaspoon salt
• 2 large egg whites
• 2 tablespoons mild honey
• 1 cup raw pine nuts

Use canned almond paste only because the type sold in tubes is too crumbly and will not give the cookies the right consistency. 

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Pulse almond paste in food process until broken up into small bits, then add powdered sugar and salt; continue to pulse until finely ground, about 1 minute. Add egg whites and honey; process until well combined.

Using a rounded teaspoon for each cookie, roll the dough into 1-inch balls. Place cookies about 2 inches apart on prepared cooking sheets. Using your fingers, slightly flatten each cookie and press some pine nuts into each cookie to cover. Have a bowl of water near to dip your fingers in before rolling each cookie. As this dough is very sticky, the water will keep the dough from sticking to your fingers.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, approximately 12 to 15 minutes until lightly golden brown and soft and springy. Do not overcook these cookies. Remove from oven and allow cookies to cool a few minutes on the baking pans, then transfer to a wire rack to cool completely.

Makes approximately 3 1/2 dozen cookies.

Squash Blossoms Stuffed with Ricotta - A Papa Vin Recipe!

Discovering wonderful Italian countryside family recipes is the best - Thanks Papa!

• 6 medium squash blossoms (cleaned really well)
• 2 cups of ricotta brought to room temp.
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 1 garlic clove minced really fine
• 2 eggs well beaten
• About 1 cup of flour
• salt and pepper to taste
• Canola oil for frying

Place oil {enough to submerge blossoms} into a deep sided pot and heat to 350 degrees.

Place the ricotta, parsley and basil into a small bowl and mix well to combine. Season with salt and pepper. Transfer into a pastry bag or zip lock bag and set aside.

Place the beaten eggs into a small bowl and the flour into a separate bowl. 

Wash and clean the squash blossoms and gently pat  them dry. GENTLY pull back the tops of the blossoms, insert the pastry bag/ziplock bag and GENTLY squeeze enough of the Ricotta mixture in to fill the blossom without bursting it. GENTLY twist the tops of the blossoms to seal. Continue until all blossoms are filled.

Dredge the blossoms into the egg mixture and then coat with the flour. Tap off any excess flour. 
Place blossoms into the heated oil and cook until golden for a few minutes. 

When golden, transfer blossoms to a plate lined with paper towels to soak up any excess oil and salt and pepper then while they’re still warm.  

Buon Appetito!

PAPA'S Ricotta Fritters

As I was going through my grandfather's things I came across his recipe for Ricotta Fritters. Fond memories and a must to share!

• 8 oz. ricotta cheese
• 2 eggs
• 1/3 cup flour
• 1-1/2 tbls. butter, softened
• 1 tbls. lemon zest, grated
• Pinch of salt
• Canola oil for frying
• Honey to garnish

In large mixing bowl, mix together ricotta cheese and eggs. Add flour and mix well. Add butter, lemon zest, and salt. Beat until all ingredients are well mixed. Let batter rest for 1 hour. In large skillet, heat oil 1/2 in. deep over medium high heat. Drop batter, 1 tablespoon at a time, without crowding. When light golden brown, turn over and cook other side. Transfer to paper towel covered plate to drain. Serve with honey drizzled over top or powdered sugar. Sometimes I garnish with savory flavors instead of sweet.

Cavatappi with Pesto and Chicken Spinach Meatballs

All I can say is Yummmmmmmm!

• 16 oz. cavatappi
• 1 Tbsp. extra virgin olive oil
• pinch crushed red pepper flakes
• 1 lb. chicken spinach meatballs sliced or cubed (recipe followws) 
• salt and freshly ground black pepper, to taste
• Parmigiano Reggiano, freshly grated for serving

Basil Pesto:

• 1 packed cup fresh basil
• 1/3 cup pine nuts (pistachios can also be used)
• 1 clove garlic
• 1/4 cup Parmigiano Reggiano, freshly grated for serving
• 1/4 cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Chicken Spinach Meatballs:

• 1 lb ground chicken
• 10 oz frozen creamed Spinach, thawed
• 2 tablespoon fresh basil, chopped
• 2 large garlic cloves, chopped
• 1/2 medium sized onion, diced
• 2 eggs, beaten
• 1/4 cup dried breadcrumbs
• 1/4 cup parmesan cheese, shredded
• salt, to taste
• pepper, to taste

Preheat oven to 350 degrees. In a large bowl mix all the ingredients for the meatballs together until just combined. Form the mixture into golf ball sized balls and place on a baking sheet coated with cooking spray. Bake at 360 degrees for 25-30 minutes.(Can be made a day ahead).

Meanwhile, prepare the pesto, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until well combined. With the motor running, slowly stream in the olive oil. Season to taste with salt and freshly ground black pepper.

Bring a large pot of salted water to a boil. Cook pasta in boiling water until al dente. Drain pasta.

Toss sliced meatballs and pesto with the cooked pasta. Season to taste with salt and freshly ground black pepper. Serve with freshly grated Parmesan and a few sprigs of fresh basil.

Chicken Kefta On A Stick - Kalí óreksi!

One of my favorite things about cooking is the ability to take you to far away places in just one bite! From Morocco, to Italy, to Greece, to Turkey, to the Middle East, Kefta is a meatball or meatloaf. In the simplest form, Keftas consist of balls of minced or ground meat— beef, lamb or chicken mixed with spices and onions. 

• 1/2 brown onion
• 1 garlic clove
• 1/3 cup pine nuts
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1 teaspoon dill
• 1 teaspoon parsley
• salt and pepper to taste
• 1 lb. ground chicken
• 1 egg
• 1/2 cup fine couscous
• 1/2 cup crumbled Feta cheese

Lightly chop the pine nuts, dice the onion and combine with the garlic and the spices. Saute in a little olive oil in pan until aromatic.

Whisk the egg in a large bowl, add the chicken, herbs and nut mixture and the couscous and mix to combine.

The mixture will be a but sticky but make sausage like shapes. Lay the sausage shapes on a tray and refrigerate for at least 30 minutes. 
Insert a skewer into the centre of the chicken sausage shapes and then grill or pan sear. 

Summer Couscous Pilaf

• 1 1/2 cups Israeli couscous
• 1 heaping cup of firm cucumber, quartered and thinly sliced
• 2 scallions, chopped
• 1/4 cup minced fresh dill
• 10 fresh basil leaves thinly sliced
• 4 medium firm apricots pitted and diced
• 1 cup grape tomatoes halved
• 1 medium firm avocado, peeled and diced
• 3 Tbs extra-virgin olive oil
• 3 Tbs lemon juice
• Salt and pepper to taste

• Mixed baby greens
• 1/4 cup toasted pine nuts

Bring 5 cups of water to a boil in a medium saucepan. Add the couscous and cook at a rapid simmer for about 8 minutes, or until al dente. Drain and rinse with cool water until the couscous is at room temperature.

In a mixing bowl, combine the couscous with the remaining ingredients except the mixed baby greens and pine nuts. Toss well to combine.

Line a large serving platter with the greens. Mound the couscous salad over them, letting some of the greens show along the edge. Sprinkle the top with the toasted pine nuts. Place the Chicken Kefta Skewers on top and sprinkle with feta cheese. You can also serve the chicken in a pita wrap.

Kalí óreksi!

Stir Fry Combo - Impressive Dinner in a Snap!

This easy and quick weeknight dinner made with shrimp and beef stir-fried with broccoli, red pepper strips, water chestnuts, baby corn and carrots is a real pleaser.The cornstarch-thickened sauce goes with any stir-fried veggies or meats and is a well balanced blend of rice vinegar, soy sauce and sesame oil.

• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil, divided
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 pound peeled and deveined large shrimp
• 1 pound beef steak sliced thin on the bias
• 1/4 teaspoon salt
• 4 cups broccoli florets
• 1 cup sliced onion

Cut the steak and place in a bowl with the 1 tablespoon soy sauce, sugar and cornstarch. Set aside.

Combine ¼ cup broth, rice vinegar, sesame oil, 1 tablespoon of soy sauce  and crushed red pepper in a separate bowl and set aside.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan and stir-fry about 1 minute. Add the beef together with its marinade. Stir-fry until browned, 4-5 minutes. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion and stir-fry 4 minutes or until broccoli is crisp-tender. Add beef/shrimp  mixture and broth mixture to pan; cook 1 minute add more cornstarch as a thickener if needed, stirring constantly.

Serve with rice… impressive dinner in a snap!

Leek Relish - Nothing Better On A Burger!

A fabulous relish for grilling season and a relish that can be used on just about anything. For all you onions lovers, this is really good with goat cheese on burgers!

• 1 lb. fresh leeks, cleaned and cut into rings
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• salt and pepper to taste 
• 2 teaspoons brown sugar
• pinch of red pepper flakes

Put the olive oil into a large skillet and place over high heat. Add the leeks and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, honey, brown sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the leeks are velvety soft. Remove from the heat and let cool.