Chicken, Spinach & Tortellini Soup

If you prefer escarole or other green by all means replace it. The next time you make this soup try it with orzo or other soup pasta. The soup is hardy enough to serve as the main course. Pair it with crusty Italian bread and a tossed salad. Chicken soup for the soul. Nothing better on a cool, fall day. I feel better just thinking about it! This will make a nice big pot.






Ingredients:

4 Carrots, Diced
2 Spanish Onions, Diced
4 stalks of Celery, Diced
Celery leaves in the center, Cut up
1 28 Oz Can of Italian Whole Tomatoes In Juice, Mashed
Whole Chicken, Cut Up
2 Cloves Garlic, Cut in Half
1 - 2 Bags of Baby Spinach, Washed well
1 Large Can Chicken Broth
Salt and Pepper, To Taste
Favorite Brand Tortellini
Locotelli Cheese, Grated

Preparation:

In a large soup pot place the cut up chicken and Large Can Of Chicken Broth, adding water to 3/4 full. Bring to a boil then reduce heat to simmer for one hour. During this time, prepare the vegetables. After one hour add the carrots, onion, celery, tomatoes, garlic, salt and pepper. Allow to simmer on low for about another hour or until the vegetables are fork tender.

When the soup is finished, cook the tortellini in a separate pot so any left over soup can be frozen without the pasta. While the pasta is cooking add the spinach to the soup. Check for seasoning. When the pasta is finished, add some soup to a large bowl. Pour in the well drained tortellini and top with soup. Sprinkle with grated cheese and serve!

Award Winning Chili

I can call it this because it's true. A friend of mine asked me if I had a chili recipe because she was entering a chili contest at her church. I gave her my recipe and it won First Place!

Light the fire and serve this delicious, comfort food!






1 Package- Beef, veal and pork ground meat mixture
! Package of Hot Italian Sausage in bulk or casings removed
1 Green Bell Pepper, Chopped
1 Onion, Chopped
2 Cloves Garlic, Chopped
1 28 oz Can Whole Tomatoes, crushed
2 Small Cans Tomato Sauce
1/2 Bottle Hickory Smoke Bar-B-Que Sauce
1 Can Red Kidney Beans
1 Can White Kidney Beans
Chili Powder to taste
Tabasco Sauce or Long Hot Pepper, Chopped for heat to taste
Olive Oil
Salt and Pepper to Taste

Saute onions and pepper in oil over medium heat in a large pot. When tender add garlic and saute for another minute. Add the meat until brown. Add the remaining ingredients. Allow to cook for 45 minutes to an hour. Can simmer all day on low if necessary, this will add more flavor.

Serve with crusty french bread and butter.

Awesome Clams Casino

ARE YOU READY FOR SOME FOOTBALL???

I would be totally depressed that summer is over if it wasn't for football season. I am crazy about it. The best thing about it is how it brings our family and friends together. I love cooking for everyone on football Sunday and cheering on our team. I must admit I'm a bit vocal during the games,it's serious business!

Here is a great recipe for your next football party.

50 Little Neck Clams, Shucked
Bacon, half pound, cut into squares
Provolone Cheese, 1/2 pound, cut into squares
Garlic Powder
1 Stick Butter, or more, Melted
Chopped Parsley

Preheat over to 400

Lay the clams on a cookie sheet. Top each clam with a teaspoon of melted butter, sprinkle each with garlic powder and parsley. Top with cheese and finally the bacon. Bake for 10 minutes. Turn the oven to broil and leave the oven door partially open for the final cooking process. Keep a close eye, they will easily burn. They are ready to serve with bacon is crisp.

Place on a serving dish and watch them disappear.

Fool Proof, Delicious Apple Pie

First off, I apologize for being away so long. I have been crazy busy with the job that helps pay the bills due to hurricane Irene! I work for an Insurance Company and since the storm hit I have been dedicated to the policyholders insured with the Company and have had no time for the loved ones and/or hobbies in my life. I am back and I am so happy to have caught up a bit.

Here is a great recipe for this time of the year since apples are now in season. I do not make my own pie dough, I think I still have flour in my kitchen from the times I was experimenting. There is no need to go crazy when Pillsbury Pie Crust is right in your grocers refrigerator ready for you to roll into your pie plate. No one will know it's not homemade unless you tell them. Follow my technique with the topping and whoever takes a bite of this pie will swear you spent hours making it. Only you and I will know the difference, your secret is safe with me!

This is my husbands favorite. Alan, I dedicate this one to you. I love you!

Ingredients:

1 Pillsbury Pie Crust, Room Temperature
6 Cups Golden Delicious Apples, Sliced
2 Tablespoons Flour
1/2 Cup Sugar, plus more for topping
1/4 Cup Brown Sugar
Cinnamon, To Taste
1/8 Tsp Nutmeg
1 Tablespoon Fresh Lemon Juice
1/2 Tsp Salt
1 Tablespoon Butter
1 9 Inch Glass Pie Plate
Cooking Spray
Milk for Top of Pie

Preheat oven to 425

Directions:

Remove the two curst from the box and set aside. Leave the crust in the wrap until ready to use.

Place the sliced apples in a large mixing bowl. Add the flour, sugar, brown sugar, cinnamon, nutmeg, lemon juice and salt. With a spoon stir until thoroughly blended, Set aside.

Spray the pie plate with cooking spray and unfold one of the crusts. Roll the crust with a rolling pin until slightly larger then the pie plate. Lay the crust in the plate and sprinkle the bottom with a little sugar (this will keep the bottom crust from being soggy). Pour in the apple mixture and dot with butter.

Unfold the other crust and roll that slightly larger then the bottom curst. Place on top of the apples and crimp the side marrying the top and bottom crust. Brush the top with milk and sprinkle with a good amount of sugar. This will make the pie shiny and beautiful. Here is where you fool even the toughest critics!

Cut a few slices on the top crust to allow the steam to escape and bake for 30 to 40 minutes on the lowest rack in your oven until the top is golden brown and the apples are tender. Place on a cooling rack for an hour then serve, can be served with ice cream for an extra treat!

Family Camping Trip 2011

Last Christmas I decided to give my hubby a camping trip to Ocean City, Maryland. To those of you who know me well, this was an extremely big step for me. In short, camping has never been my thing, I mean if I am going away on vacation I certainly want to live better then I do at home. It is vacation after all. The thought of bugs, smelling like a camp fire, cooking outdoors in small quarters did not seem like something fun to me.

We arrived to our camp site, we rented a cabin ( I know what you are thinking, this is not camping), trust me, it is for me. The cabin was great, the campground we stayed was called Frontier Town. It was fun from the start and there was so much to do. I settled in and was very happy and relaxed and wondered why I hadn't tried this a long time ago. After our first day we met our neighbors who rented the cabin next door. They were very nice, Joe and Chris as were their sons, Joshua and Joey. Little did I know how much those boys knew about the camping experience.

I wanted to make crabs and pasta and was going to buy some at the store. When I told our neighbors this they advised they crab at the pier every day. Their sons said they would catch some crabs for me. I told them, I will pay $1.00 a crab and the deal was on. I watched them the next morning load up their gear and off to the pier they went. I am thinking, I will be happy with 6 crabs for my sauce. These boys are no joke! They caught so many crabs and even taught Alana a thing or two about it. After the first day we were all joined in on the action because Alana was hooked! I must say Joshua and Joey stayed at it day after day. While we were there we experienced an earthquake and the threat of Irene, this did not stop them. By the middle of the week, I had more crabs then I knew what to do with. My dream come true since crabs are my favorite food. On a side note, they didn't want any money for the crabs when all was said and done. Below is a photo of them on the dock doing what they do best, CRAB!

Joshua and Joey Hansen with my daughter Alana! The greatest at catching crabs and quite handsome too! Thank you Joshua and Joey, you helped make our vacation an extremely memorable one, I will miss seeing you guys in morning. You are both so sweet and polite!

Even though we had to end our vacation a couple days early because of Irene it was one of the best vacations we ever had! I will definitely be doing the camping thing again but it will have to be a cabin, not ready to sleep in a tent yet! My recipe for the crabs and pasta is the first post in my blog. Click the crab label to locate it quickly.

Delicious Baked Red Snapper with Garlic

I've been trying to add more fish to our diet. My daughter who is 6 loves it too so I am always on a mission to create different ways to cook it. I bought beautiful Red Snapper and created this recipe which turned out incredible. Alana, my daughter ate her entire plate and asked for seconds, it was that good! The best thing about this recipe is how easy it is to put together and the results are DELICIOUS!

Ingredients:

2 - 3 Red Snapper fillets, about 6 to 8 ounces each
4 Tablespoons Butter
2 Cloves of Garlic, minced
3 to 4 drops of Worcestershire Sauce
Juice of half Lemon
Sprinkling of Cajun Seasoning or to taste
Black Pepper to taste
Chopped Fresh Parsley - 1 small bunch
1 Teaspoon of Fresh Chives (Optional)
3 - 4 Tablespoons of Seasoned Bread Crumbs
2 Tablespoons of Freshly Grated Parmesan Cheese

Directions:

Place Snapper Fillets in a baking dish that has been sprayed with cooking spray. In a skillet, melt butter with garlic, Worcestershire sauce, Cajun Seasoning,, pepper, parsley and chives if using. Cook on low for 2 minutes to blend flavors. Squeeze lemon over fish. Brush both sides with butter and herb mixture.

Toss bread crumbs and parmesan cheese in the remaining butter mixture, sprinkle over fish. Bake at 400 degrees for about 15 minutes depending on the thickness of the fish. Bake until fish flakes easily and is no longer translucent in the center. The flesh will be white.

Sensational Wild Mushrooms with Grape Tomatoes, Fresh Garlic over Bow Tie Pasta

I love this recipe! It's quick, easy and absolutely delicious. Another recipe for using up all those Jersey grape tomatoes.











Ingredients:

1 Lb or more of Wild Mushrooms, Shiitake, Oyster, Crimini, Sliced
6 to 8 Cloves Garlic, Chopped
1 Pint of Jersey Grape Tomatoes, Cut in half
1 Small Can of Chicken Broth
1/4 Cup or more of Grated Locotelli Cheese
1/4 to 1/2 Cup Extra Virgin Olive Oil
1 Lb Bow Tie Pasta - Preferably Barilla
Salt and Pepper to taste

Directions:

Fill a large pot of water to boil for pasta, when water begins to boil, add salt.

In a large frying pan over medium high heat add 1/4 cup of olive oil. When oil is heated add the mushrooms stirring constantly until mushrooms are tender. You may need to add more oil if the mushrooms absorb too much. Toss in the garlic and saute for another minute. Add salt and pepper to taste.

Add the grape tomatoes to the mushrooms and bring to a slow simmer. Allow the tomatoes to cook for 5 minutes or until limp. Season tomatoes with salt and pepper. Stir in chicken broth. Reduce heat to low.

Add the pasta to the boiling salted water. Cook according to the directions on the box. When pasta is finished, drain well. In a pasta bowl pour in half of the sauce, add the drained pasta and toss well, adding more mushroom sauce until well incorporated.

Toss in the grated Locotelli cheese and mix. Serve Immediately.

Baked Garlic Blue Claw Crabs

Ok, I am going to change it up a bit. Since crabs are in abundance this time of the year I thought it would be a great time to share with you. I am addicted to these and look forward to summer so I can eat them fresh! We are usually invited to so many crab parties and I look forward to every single one and make my own in between!

What do I miss most about summer when it's not here besides warm weather, long days of sun light, beautiful green landscape? I would have to say it's CRABS! Here is one of my favorite ways to make them. Grab some friends, paper towels, cold beer (for me it's wine) and crackers for cracking the shells. They are finger licking good!

This is a foolproof, delicious way to make them, trust me you will love them!!!

Ingredients:

Fresh Cleaned #1 Crabs - Think 6 - 8 per person
1 Cup or more of extra virgin olive oil
1 Entire Bulb of Garlic or more, finely chopped
1 Bunch Fresh Parsley Chopped

2 - 3 cans of beer
Old Bay
Grated Cheese

Directions:

Preheat oven to 400 degrees

Lay the crabs face up on cookie sheets with about 1 inch high sides in a single layer without overlapping. Mix together the next three ingredients in a bowl and stir well. Pour the beer over the crabs. Spoon the garlic mixture in the bowl liberally on the crabs. Sprinkle with a good portion of old bay and grated cheese to taste.

Place in the hot oven and bake approximately 20 minutes or until the claws are bright red.

Stuffed Jersey Cubanelle Peppers

The time is flying and Jersey produce is at it's peak. As promised I am giving recipes this month dedicated to all the delicious fresh Jersey produce. Muzzarelli Farms on Oak road in Vineland, NJ has about the best you will find anywhere. They have so much that I feel like a kid in a candy store from the moment I arrive. Dozens of recipes fly through my mind as I stare in awe at the sheer beauty of it. How am I going to use all this fresh produce and fruit before the season comes to an end? Since peppers are plenty right now, I will share with you one of my favorites!

As always, whenever I make this recipe I think of my Aunt Olga. It's been nearly 12 years since you've been gone and I still miss you so much. I dedicate this recipe to you!

Ingredients:

8 Jersey Cubinanelle Peppers, cut stem top off and remove seeds, keeping whole
1 1/2 pounds of Ground Meat Mixture, Pork, Veal and Beef
1 Large Egg Beaten
2 Slices of White Bread
1/2 Cup Milk
2 Cloves Garlic, Chopped
2 Tablespoons Fresh Parsley
Dash of Oregano
1/4 Cup Locotelli Grated Cheese
1 Tablespoon Italian Seasoning
8 Oz Can Tomato Sauce

Sauce:

2 28 oz Can of San Marzano Tomatoes, Mashed
2 8 oz Can Tomato Sauce
1 6 oz Can Tomato Paste
Olive Oil
4 Cloves Garlic, Chopped
Salt and Pepper to taste

Directions:

Make the sauce - In a large pot add the oil and saute garlic for one minute on medium high heat. Add the rest of the sauce ingredients and cook for about 20 minutes reducing heat to low once the sauce starts to slow boil.

Peppers:

Put the two slice of bread in a bowl with the milk and set aside.

In a large bowl and the meat, eggs, garlic, grated cheese, oregano, parsley, Italian seasoning and the milk soaked bread. Mix well adding salt and pepper to taste.

Put 1 teaspoon of tomato sauce in the bottom of each pepper then add the meat mixture until filled to the top. Once all peppers are stuffed put in the pot of tomato sauce simmering on the stove. Cook for 1 1/2 hours to 2 hours, check for seasoning and serve with crusty Italian bread!

Jersey Tomato Bruschetta

The produce stands in NJ are loaded with tomatoes right now, this a great recipe to use them up.

It's my favorite time of the year. I especially love when the tomatoes begin to ripen, I can eat them every day.

The key to delicious bruschetta is the preparation of the bread. Don't leave this step out or you will lose a lot flavor. When you taste it, you'll see why.

Ingredients:

1 Loaf French Bread - Thinly sliced
Extra Virgin Olive Oil

1 Pint Jersey Grape Tomatoes - Chopped
6 - 8 Pignoli Nuts
6 - 8 Capers
1 Clove of Garlic - Finely Chopped
1 Red Roasted Pepper - Chopped
1 T Grated Cheese
1 T Sweet Onion - Finely Chopped
1 Basil Leaf - Chopped
1 T Fresh Parsley
Salt and Pepper to taste
Balsamic Vinaigrette Dressing (Good Seasons)

Directions:

Prepare the toast - In a large frying pan add enough olive oil to cover bottom of pan on medium high heat. When the oil is very hot, add slices of bread until pan is full but not overlapping. Using tongs, you will need to quickly turn each slice over as they start to brown to toast other side. This will happen quickly since the oil is hot.

Place the browned slices of bread onto paper towel covered dish. Add more olive oil as needed, working in batches until all bread has been toasted. Once all the bread is toasted and drained of oil, place on a serving platter. Set aside.

In a medium size bowl, add rest of ingredients and mix well. Place in refrigerator until ready to serve.

When you are ready to serve, top toasted bread with the tomato mixture.

Delicious Eggplant Parmesan

Here is another delicious recipe for utilizing fresh veggies at the produce stand. The stands are loaded with eggplant right now, so it's the perfect time to make it.

This recipe is pretty basic but what makes a real difference is adding Provolone Cheese. For easier preparation, make the marinara sauce ahead of time.

Ingredients:

2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 Cup all-purpose Flour
4 Tablespoons Milk
Canola or vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 Cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
Marinara Sauce

Preheat oven to 350

Directions:

Sprinkle eggplant slices with salt and place in a colander for 1 hour to draw out excess water.

Pat the slices dry with a paper towel. Place in a ziplock bag with flour to coat. Beat eggs and milk with a fork in bowl and season with salt and pepper. In another bowl have the breadcrumbs. Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs. Transfer to a dish and repeat until all eggplant is breaded.

In a large skillet pour in oil to a depth of about 1 inch. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on apper towel. Repeat until all are fried.

Cover the bottom of 9 X 13 pyrex or oven safe plate with a thin layer of sauce. Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese. Contine to layer eggplant and cheese, not the sauce until all the eggplant is used. Cover the top with a generous protion of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes. Cut and serve with favorite pasta.

Chimpotta (Eggplant Appetizer)

With all the wonderful, fresh Jersey produce out, it's the perfect time to make this, trust me you won't be sorry. My mother-in-law Jerry prepares this all the time and it's one of my favorites. I love you mom, thanks for everything you do for us!

Serve as a vegetable or an appetizer with fresh semolina bread and watch it disappear!



Ingredients:

4 Jersey Cubinal Pepper, Cut up, Seeds removed
1 Jersey Large Eggplant, Cut into Cubes
3 Jersey Zucchini, Washed and Sliced
1 28 Oz can Italain Style San Marzano Whole Tomatoes in Juice, Mashed
5 Cloves Garlic, Chopped
1 Large Vidalia Onion, Chopped
1 Jersey Red Tomato, Chopped
Mild and Light Olive Oil
Salt and Pepper to taste

Directions:

In a large frying pan over medium high heat add enough olive oil to just cover bottom of pan. When oil is thoroughly heated add the chopped peppers and saute until peppers are tender. Season with salt and pepper. Pour into a large bowl and set aside.

To the frying pan adding more oil if necessary. Add the onion and zucchini and saute until tender again adding salt and pepper to taste. When tender add the zucchini and onions to the bowl with the peppers.

Back to the frying pan again adding more oil if necessary add the eggplant and Jersey tomato adding salt and pepper again to taste and saute until tender. Add to the bowl with other vegetables you set aside.

Wipe out frying pan with paper towel add a small amount of oil, enough to saute the garlic. Add garlic and saute for one minute. Add the can of San Marzano tomatoes, add salt and pepper to taste and simmer for 15 minutes.

Add the bowl of vegetables you set aside to the frying pan and simmer another 15 to 20 minutes, check for seasoning and serve!

Shrimp with Arugula, Grape Tomatoes & Garlic over Shell Macaroni

Not sure what to do with all those grape tomatoes from your garden? Here is a great recipe with tons of flavor. It's so good you cannot stop eating it. If you cannot find arugula, baby spinach, asparagus or broccoli rabe are great alternatives.



Ingredients:

1 Pound Jumbo Shrimp, Deveined, washed with shells removed leaving the tail shell intact
1 Pound Barilla Large Shells
1 Pint Grape Tomatoes or Cherry Tomatoes, cut in half
6 Cloves of Garlic, sliced thin
1 Large Bunch of Arugula, washed with stems removed or bag of prewashed
1/2 Cup Extra Virgin Olive Oil
2 Small Cans Chicken Broth
1/2 Cup Locotelli Cheese, grated
Salt and Pepper to taste

Directions:

In a large pot boil water on high heat for pasta.

Heat oil in a large frying pan over medium high heat. Add the garlic and saute for one minute. Add the shrimp and season with salt and pepper, allow to cook for about 5 minutes. Remove shrimp from pan and set aside. Add the tomatoes, salt and pepper. Saute for 10 minutes.

Pour in the chicken broth and bring to a slow boil. Reduce heat to simmer for 10 minutes. Add the pasta to the boiling water. At this point add the arugula and the shrimp back to the pan with the tomatoes. When the pasta is finished so is the sauce.

Drain the shells and place in a warmed serving bowl. Top with the sauce and toss with the grated cheese. Serve immediately.

For a beautiful presentation and added flavor, thinly slice a few cloves of garlic and saute them in extra virgin olive oil until slightly brown and crisp. Remove from the frying pan onto a paper towel covered dish. When the pasta is served top with the crispy garlic, it's sweet and delicious!

Yummy Chicken Marsala

This one is dedicated to my wonderful father-in-law Ray Zorzi!

Dad, you have been so much more then a father-in-law to me, you have been a DAD in every sense of the word. Thank you for being one of my biggest fans. I love you! Dinner is at 6, see you then!

This is one of his favorite meals, when I made this for him the first time he raved over it and would often request I make it for him again. If you want to impress your in-laws or anyone else, make this easy delicious dish.

Ingredients:

1 1/2 Pounds Chicken Cutlet, pounded thin
2 Cups Mushrooms (Button or Shiitake), sliced thin
9 Large Tablespoons Water
6 Large Tablespoons Marsala Wine
2 Cups Flour
1 Chicken Bouillon Cube, Cut in fourths
1/2 Stick Butter, Cut up
2 Tablespoons Fresh Parsley, chopped
Mild and Light Olive Oil
Black Pepper to Taste

Directions:

In a bowl add flour and dredge chicken in the flour. Discard any flour left over.

Heat oil in a large frying pan over medium high heat. Add the cutlets when oil is hot and saute for about 7 minutes on each side or until slightly browned.

Turn off the heat and add the remaining ingredients.

Turn the heat back on over low heat and simmer for 15 minutes or until the mushrooms are tender. Serve in a large warmed serving dish, top with additional parsley.

Jersey Ripe Tomatoes with Fresh Mozzarella Salad

This is the perfect salad on a warm, summer day! This is my favorite and I could eat it alone as a main meal or it's a perfect addition to grilled meat and seafood dishes. Serve this with crusty French or Semolina bread. It's easy, delicious and beautiful!




Ingredients:

3 Large Vine Ripe Tomatoes, Sliced
3 Large Fresh Mozzarella Balls in Water, sliced
1 Tablespoon fresh Garlic, Chopped
1 Cruet Good Seasons Italian Dressing made with Balsamic Vinegar and Extra Virgin Olive Oil
4 Springs Fresh Basil, Cut up

Directions:

On a large oval serving dish alternate between the sliced tomato and mozzarella around the plate until plate is full. Can leave center of plate open if adding additional items such as roasted red peppers or grilled vegetables.

Season with salt and pepper and top with chopped garlic and basil. Drizzle the dressing over the entire dish, refrigerate and allow to marinate for approximately one hour.

Mouth Watering Linguine with White Clam Sauce

I really love clams and I especially love them over pasta. Search for little neck clams, they are tender and sweet. I love it with lots of garlic, use as much as you like. You won't have any vampires coming to visit you the night you serve this.






Ingredients:

1 Bulb fresh garlic, chopped
24 Fresh Clams, shells washed thoroughly
1/2 Cup extra virgin olive oil
1 Large can minced clams, reserve liquid
1 Jar clam juice
1/2 Can of flat anchovy
1 Can beer
1 lemon, cut in half
Old Bay to taste
Cracked black pepper
1 Bunch fresh Italian parsley, chopped
3 Tablespoons butter
Pinch Crushed red pepper
1 Pound linguine fine preferably Barilla pasta

Put a pot of water to boil for pasta, add salt

In an electric fry pan set at 400 or large deep frying pan on medium high heat, add olive oil and garlic and anchovy. Saute until anchovy melts in. Add the little neck clams and pour in the beer, reserved claim juice and bottle clam juice. Squeeze in the lemon juice and bring to a simmer. Season liberally with Old Bay, add the butter, parsley, black pepper, and red pepper. Stir to incorporate. Cover until the clams open, when the clams open remove them and keep warm. Add the minced claims.

Add pasta to boiling water. When pasta is finished add the pasta to a large pasta bowl. Pour clam sauce over pasta then arrange the clams around the bowl. Top with fresh parsley and grated cheese.

Amazing Grilled Salmon

This is the most delicious way I have ever eaten Salmon and so easy. I've never been a huge fan but since it's so good for you I really wanted to like it. My sister-in-law Kim shared this recipe with me while at her pool celebrating my birthday party. This is one of the dishes she made for me and I have to tell you, it was incredible. My husband who never wants Salmon, tried it and loved it! He said he could eat this all the time. Wow, now that's amazing.

Ingredients:

1 1/2 pounds salmon fillets
Lemon Pepper to taste
Garlic powder to taste
Salt to taste
1/3 Cup Soy sauce
1/3 Cup Brown sugar
1/3 Cup Water
1/4 Cup Olive oil

Directions:

Season salmon with lemon pepper, garlic powder and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and olive oil until sugar is dissolved. Place fish in a large Ziplock plastic bag with soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Delectable Fried Soft Shell Crab

Soft-shell crabs are among the most delectable, and the most seasonal, of sea creatures. Maryland Blue crabs molt between mid-May and late September, and for two days the crab's brand-new shell is as tender as a fresh basil leaf. Beside being succulent, soft-shells are clean, they stop eating three days before molting, so their digestive systems are purified when the watermen retrieve them from the floats where they're kept. I do clean them of their gills and cut them in half to clean the centers. Once you take one bite you won't be able to stop. This is my favorite recipe, they are a little expensive but worth every cent. Try them and let me know what you think!

Ingredients:

6 Jumbo Soft Shell Crabs, cleaned and cut in half
1 Cup Flour
2 Cups Corn Meal
1 Bag Good Season Italian Dressing, Dry packet
2 Large lightly beaten eggs
2 Cups of Milk or more
Vegetable or Peanut oil

Marinara Sauce for dipping, see recipe below:
1 32oz can San Marzano whole tomatoes in juice with basil, mashed
Mild and light olive oil
5 cloves garlic chopped
Salt and pepper to taste

Directions:

Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. In a large bowl add 1 1/2 cups of milk and add the crabs, allow to marinate in the milk at least 15 minutes while preparing ingredients. This will make them plump and juicy.

In a large bowl beat the eggs and add remaining milk, salt and pepper to taste. In another bowl add the flour, cornmeal and dressing packet, mix well. Dip the crabs first in the egg wash and then dredge them in the flour mixture. Place on a plate. Heat the peanut or vegetable oil over medium high heat in a large frying pan. Add enough oil to cover bottom of pan with at least 1/2 inch. Place the crabs in hot oil, one layer only. Cook for five to seven minutes on each side. The browner they are the crispier they will be, careful not to burn. Place on a paper towel covered dish and keep warm while frying remaining crabs.

When all the crabs are finished, sprinkle with a little salt and pepper to taste and serve immediately with marinara sauce for dipping. If you want a side dish, cook up some pasta and pour remaining sauce over. You will have plenty to do this.

Marinara Sauce:
If you happen to have some frozen or if you have red crab sauce frozen this will work great too. If not follow directions below.
In a medium size sauce pot sauté the garlic in heated oil. Sauté for one minute being careful not to burn as this will cause a bitter flavor to the sauce. Add the mashed tomatoes, salt and pepper, simmer for 15 to 20 minutes. If sauce does have a bitter flavor try this little secret, sprinkle a small amount of baking soda and the bitterness will go away.

Succulent Grilled Shrimp Kabobs

Here is another great grill recipe for the holiday! I made these at my brother Ted's 4th of July bash yesterday and they were the hit of the party. Everyone commented on them and most wanted the recipe. My brother and his wife Kim know how to throw a celebration. Many memories are made at their pool parties. There is always plenty of food, drink and fun.

Ingredients:

3 cloves garlic, minced
1/3 Cup Olive Oil
1/4 Cup tomato sauce
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh basil
1/2 Teaspoon salt
1/4 Teaspoon cayenne pepper
Old Bay to taste
2 Pounds fresh jumbo shrimp (16 to 20 count), cleaned and deveined
Skewers, Soaked in water

Directions:

In a large bowl stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt and cayenne pepper and old bay. Reserve a portion of marinade for basting. Add the shrimp to the bowl and stir until evenly coated. Cover and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Sprinkle with Old Bay Seasoning. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side or until opaque. While cooking baste with reserve marinade.

Delicious, Juicy, Tender Chicken Kabobs

Happy Fourth of July Weekend!

Here is a perfect addition to Hamburger and hotdogs and I promise everyone will rave over them. They are so easy too.

Ingredients:

1/2 cup Olive Oil
1/2 Cup ranch dressing
3 Tablespoons Worcestershire Sauce
1 Tablespoon fresh or dried rosemary
2 Teaspoons of Salt
1 Teaspoon lemon juice
1 Teaspoon white vinegar
Black pepper to taste
1 Tablespoon sugar or to taste (optional)

Directions:

In a medium bowl, stir together the olive oil, ranch dressing, worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 minutes. Place chicken in the bowl and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly brush the grill grate. Grill skewers for 8 to 10 minutes or until the chicken is no longer pink in the center and the juices run clear.

Dipping my foot into the shallow end...

If I had only one meal left to eat this would definitely be it.

I could eat this every day.

This is a great time of year to make this dish, since crabs are most abundant in the summer. However, you can freeze the crabs and have them throughout the winter but nothing can beat fresh caught crabs filled with lumps of meat!

My mouth is watering just thinking about it!!

Ingredients

2 32 oz Cans Italian Style Whole Tomatoes, in juice, Mashed

2 8 oz Cans Tomato Sauce

1 6 oz Can Tomato Paste

12 Large Crabs, Top Shell Removed, Washed & Halved

1 Bulb Garlic, Chopped

1 Cup Mild & Light Olive Oil

Salt & Pepper to taste

Linguine Fini

In a large sauce pot over medium high heat with no oil in the pot add the mashed tomatoes.  Bring to slow boil.  Add the cans of tomato sauce and paste.  Blend well.  Bring back to a slow boil and reduce heat to low.  Sprinkle with salt and pepper.

While that is simmering in a large frying pan add 1/2 cup of olive oil in pan until heated.  Add three tablespoons of chopped garlic and saute for one minute.  Pour in half the crabs and cook them on both sides adding salt and pepper about seven minutes each side.  If the garlic start to brown too much reduce heat to medium and add a little water.  Cover with a lid until crabs turn red.  Pour everything from the frying pan and the garlic.  Repeat process with the remaining crabs and add to the sauce pot.  simmer on low heat for 2 to 2 1/2 hours.  The longer they cook in the sauce the better the flavor.  

Sever over al dente linguine.  Place the crabs in a bowl on the table with cocktail forks and cracker for breaking the claws.  HAVE FUN!!