Broccoli Rabe with Linguini

At 16 years old I had my first summer job at a restaurant.  I had the breakfast and lunch shift so I had to be at work by 6:00 am.  I lived 45 minutes away so my Aunt Sandy and Uncle Sam let me stay at their home  for a closer commute, they lived 5 minutes away.

She made this one night for dinner and I was in love, I've been making it ever since.  Of course as the years went by I made my own special changes to enhance the flavor.  The best part about this recipe, it is a one pot meal, you literally add the pasta to the same pot you cooked the broccoli rabe.

Thank you Aunt Sandy for the great recipe and for allowing me to sleep a little later in the morning during the summer months I worked in your town.  Aunt Sandy is my grandmother's baby sister, there are 14 siblings between them, my grandmother being the oldest.  Yes, my great-grandmother had 16 children in all, God bless her.  By the way, she lived to be 104, as they say, hard work will never hurt you.

Here's what you need to serve 4:

2 Large Heads Broccoli Rabe - Washed Thoroughly, large stems removed, cut in half
1 Small Red Onion, Chopped
1 Full Head of Garlic, Chopped
Extra Virgin Olive Oil
1 Large Can Chicken Broth
Red Pepper Seed, to taste
Handful of Pignoli Nuts, Optional
Salt and Pepper to taste
1/4 - 1/2 Cup Parmesan Cheese
1 1/2 Pounds of Linguini Fini or Favorite Pasta

In a large pasta pot pour enough oil in pan about an inch from the bottom over medium heat.  Add the chopped onion and saute for 5 minutes.  Add the garlic and saute for a minute more.  Add the broccoli, salt, pepper, nuts, red pepper, stir well until wilted.  Add the chicken broth and enough water to cook the pasta, about 3 cups since you will be cooking the pasta right in this pot.

Once all the ingredients come to a slow boil, add the pasta in the pot increasing the heat to medium high in order the keep the pot boiling.  This will give the pasta an incredible flavor.  When pasta is almost tender, check for seasoning, may need to add salt at this time.

When pasta is finished, scoop out the pasta into a pasta bowl, pour over the broth and broccoli, top with parmesan cheese and stir well.  Serve immediately with warm, crusty Italian bread.

Delicious Dungeness Crabs Bathed in Garlic Butter Sauce over Linguini

These are to die for!  You just want to keep eating them, the meat is so sweet and large.  One of my favorite meals.  Put the newspaper down on the table, grab a roll of paper towels, have your crackers ready to break open the crabs, pour yourself an ice cold beer and you are set to go, now dig in!

YUMMY

The finished product!

The crabs bathing in the garlic butter.

Here is what you need:

Dungeness Crab - Legs and Bodies
Bunch of Fresh Italian Parsley, Chopped
2 Whole Bulbs Garlic, (yes bulbs, not cloves), Chopped
12 oz Can Chicken Broth
1 Can of Beer
Extra Virgin Olive Oil
1/2 Stick of Butter
Old Bay Seasoning

Directions:

Put a large pot of water on the stove and bring to a boil for pasta.

Wash crabs well.  In a large pot add enough olive oil to cover bottom of pan over medium high heat.  When oil is heated, add the garlic and saute for one minute.

Add the butter and mix well until butter is melted.  Add the crabs and coat well with the butter, garlic mixture.  Add half of the parsley and stir until well incorporated.  Shake on old bay seasoning and simmer for 5 minutes.

Add the chicken broth and beer, adding more old bay and the remaining parsley.  Stir well, once sauce starts to boil reduce heat and simmer for 15 minutes.

Add a generous amount of salt to the pasta water then add the pasta.  Once the pasta is finished, drain well and add to a pasta bowl, ladle the crab sauce over the pasta and mix well.  Top with the crabs and serve immediately.

Moist and Delicious Turkey Breast

My husband is an avid, successful hunter.  It is turkey season and today was his last day to hunt with his tag.  I had a good feeling this morning and sure enough he came home with the biggest turkey so far, weighing in at 23 pounds with beautiful spurs and a nice beard!

Congratulations honey, next year this one will be tough to beat.  Pretty soon my Alana will be out there with him learning the fine art of hunting.  Lucky for her she will have a great teacher who will not only educate her on safe hunting but also to appreciate nature and respect for the animals.

Alana showing off her Daddy's nice Turkey!

Alana and her proud Daddy

Look at those Spurs!!!

Here is a great recipe for the breast and what you will need.

5 - 20lb Fresh or Frozen Turkey Breast
1/4 Cup Butter, melted
12 oz Chicken Broth
1/2 Cup Beer
1 - 2 Tablespoons of Mayonnaise
Salt and Pepper to taste
Garlic Powder

Directions:

Preheat oven to 300

Place turkey in a roasting pan, can be foil or parchment paper lined for easy clean up.
Combine the melted butter, chicken broth and beer and pour over the turkey.
Rub the mayo over the exterior this will yield a nice, crispy outside.
Add salt, pepper and garlic powder.

Bake in the oven uncovered until the internal temperature of the turkey on a instant read thermometer reaches 170, in the last 30 minutes raise the oven temp to 350 to crisp the skin.  Depending on size may cook for 2 - 3 hours.  If skin begins to crisp quickly, tent with foil.  Half way through cooking baste with juices, if more is needed, melt more butter and combine with chicken broth for basting.

Remove from oven and allow to rest for about 20 minutes.

For the gravy:  Add the pan drippings to a sauce pan, add 1 tablespoon of cornstarch or flour to a glass of warm water to dissolve the corn starch.  Taste gravy for seasoning and serve when thickened, if too thin add more cornstarch.

Serve with mashed potatoes and corn,

Delicious Grilled Asparagus

Nothing taste better then fresh asparagus, especially when it is seasoned and grilled.  I just cannot get enough of it.  There is no better time then now to try it since it's asparagus season and the weather is warm enough to enjoy grilling.  Grilling brings out the gentle sweetness of this great and healthy veggie!  The best part is you only need a couple of ingredients and the results are simply delicious!

Asparagus has many health benefits too, including:

1. Can detoxify our system
2. Has anti-aging functions
3. Can protect against cancer
4. Reduces pain and inflammation
5. Can prevent osteoporosis and osteoarthritis
6. Reduces the risk of heart disease
7. Can help prevent birth defects
8. It is loaded with nutrients:  Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into the cells.

When buying asparagus, look for crisp, straight, bright green stalks with compact tips.  Prepare the asparagus by first breaking off the heavy end of each spear when it snaps easily and wash well since it is an underground plant you will need to remove the sand or grit.  One pound will make 4 servings.

Season the asparagus with extra virgin olive oil, enough to make them shine and sprinkle liberally with Italian seasoning, my favorite is a Good Seasons Italian packet, rip it open and shake it on.

Heat the grill on high and lay the asparagus the opposite way of the grates so they won't fall through.  They are cooked after about 5 minutes or until crisp tender, don't overcook.

Succulent Oven Roasted Chicken Legs and Thighs

This is one of my daughter Alana's favorite meals.  Every day when she comes home from school her first question is:  What's for dinner mom?  When I announce that I am making this, she cheers!  One bite and you will see why.  The outside of the chicken is crispy while the inside is tender and juicy.  She loves helping me in the kitchen, for this one she adds the ingredients and I do the mixing.  There is not an exact measurement, use your judgement.  Whatever part of the chicken you like will work well, add breasts and wings if you prefer.

What it will look like when it goes in the oven.

This is how yummy it looks when it's done!

Here is what you need:

4 - 6 Chicken Legs

4 - 6 Chicken Thighs (Can use wings and breast as well)

Extra Virgin Olive Oil

Garlic Powder

Italian Seasoning - I usually use good seasons packet

Season Salt

Cajun Seasoning

Oregano

Rosemary - Fresh or Dried

Cracked Black Pepper
1 Onion, Sliced

1 Lemon, cut in half

Paprika

Captain Morgan Rum - Optional

2 Tablespoons of Butter , cut up

Preheat oven to 375

Line a cookie sheet with a rim around with Parchment Paper or Foil

In a large mixing bowl add the chicken and drizzle olive oil to coat.  Sprinkle with the next 7 ingredients.  Squeeze lemon over all and mix well.

Lay the chicken on the baking pan skin side up and drizzle with Captain Morgan.  Top the chicken with the cut up butter and sliced onions, sprinkle with paprika, adding more Italian seasoning if needed.

Bake uncovered for one hour, after 30 minutes, remove from oven, bring the onions down off of the chicken and on the pan, baste with the juices in the pan and return to the oven for another 30 minutes or until the skin is crisp.  Serve immediately.

My Alana showing it off before she digs in!

Delicious Vodka Sauce

This will taste just like the restaurant, actually I think it is better.  I was honored when the bank at my work ran a contest for the employees featuring me as an author since I wrote a cookbook.  They were having a raffle for their anniversary and the winner won the sauce of their choice from my cookbook along with other food goodies in a gift basket.

The choices were, crab sauce, shrimp scampi, meat gravy, vodka sauce and alfredo sauce, I was shocked when two out of the three requested vodka sauce.   If it were me I would have had a hard time deciding over crab sauce and shrimp scampi.  Vodka sauce would not have been a consideration, it was after all a prize and I would have wanted the seafood choice.  The employees who won did rave over the vodka sauce and I am happy to share this with you.  I guess it was the best choice after all.

NJM Bank, thank you for giving me this wonderful opportunity, I was honored to be a part of such a wonderful occasion and I had a great time preparing the baskets!

Feel free to add chicken, shrimp, peas or a combination of them.

Ingredients:

2 Cloves Garlic, chopped
1 Large Shallot, chopped
1/2 Sweet Onion, chopped
Extra Virgin Olive Oil
1 14.5 oz Can Whole Tomatoes, drained and crushed
3 Fresh Plum Tomatoes, chopped
1/4 Teaspoon Crushed Red Pepper
3/4 Cup Heavy Cream
1/2 Cup Vodka
2 Tablespoons Butter
1 Tablespoon Fresh Basil, Chopped
1 Tablespoon Parsley, Chopped
Grated Cheese for sprinkling
Salt and Pepper to taste
Favorite pasta, recommended penne

Put a large pot of water to boil for pasta and add salt.

In a saucepan, saute the shallots and onions in enough oil to cover pan and butter without browning, add the garlic and saute for one minute.

Add the tomatoes, fresh tomatoes, salt and pepper and crushed red pepper.  Saute for 10 to 15 minutes over medium heat, add the heavy cream, basil and parsley.  At this time add the pasta to the boiling water.

Cook until sauce is thick and coats the back of a spoon, add the vodka and mix well.

Drain pasta, add to the sauce and toss to blend ingredients.  Sprinkle with grated cheese and serve at once.

Baked Italian Meatballs

Happy Sunday!

In the Italian world Sunday means, a pot of gravy (red) on the stove with all sorts of meat, sausage, country spare ribs, meatballs and sometimes chicken.  Which meat in the gravy is king?  Yes, you guessed it, meatballs....  The first meat we grab for snacking while the gravy is cooking, likely with a slice of bread for proper tasting.   While this wonderful sauce simmers, the aroma moves throughout the house, you find yourself looking at the clock, how much longer until dinner?

Not all meatballs are created equal, every Italian cook swears they make the best or should I say, their mom has the best recipe, of course it's not written down anywhere.  I have a couple of recipes for meatballs and this one is probably my favorite.  I tried to do my best with the amount of ingredients needed, I am Italian, I cook from my heart not from a written recipe.  If you love onion by all  means add it to this but make sure you chop it fine.  Sometimes I add a handful of shredded mozzarella.

I love the fact these meatballs are baked and not fried.  When they are finished be sure you eat one right out of the oven, so make extra, the remaining can be popped right into the simmering gravy.

Mary Zoccola, I dedicate this one to you, I read you receive many compliments when you make them, thank you for posting!

Preheat oven to 375

2 Slices of white bread
1/2 Cup of Milk

1 1/2 Pounds of Ground beef/Veal/Pork
1/2 Teaspoon of Oregano
Fresh Parsley, chopped
1/4 Cup Grated Cheese
1 Egg
1 Tablespoon Italian Seasoning, Good Seasons packet works great
Salt and Cracked black pepper, to taste
2 Cloves of Garlic, chopped fine

In a medium bowl add the bread slices and top with milk.  Set aside.

In a large bowl, add the remaining ingredients and when the bread has soaked up the milk add to the meat mixture.

Roll into balls, slightly larger then golf balls,  put them on a greased cookie sheet and bake for 30 to 40 minutes, turning meatballs halfway through cooking.  Once cooked, grab a dish and taste one with crusty Italian bread.  Add the remaining to your favorite red gravy recipe.

They will be so tender with tons of flavor.  The milk is the secret!

Luscious Bananas Foster

A little piece of Heaven

The first time I tasted this my taste buds were singing.  I immediately sought out a recipe so I could make it at home and WOW my guests.  Of course I added my own flair and the results were amazing.  It worked, they were raving and the best part, it's so, so easy.

Here's what you will need for 4 servings:

4 Large Bananas, cut into slices
1/4 Cup Light Brown Sugar
1/2 Stick Butter
1/2 Pint Bacardi Rum
2 Tablespoons Banana Liquor, optional
1 to 2 Teaspoons of Cinnamon
4 Large Scoops Haagen-Dazs Vanilla Ice Cream, frozen solid
4 Large Bowls

Melt butter in a large frying pan over medium high heat.  Add the brown sugar, rum and banana liquor. Stir well reducing heat to low.  Add the bananas and cinnamon.  Stir until bananas are evenly coated.

Place one large scoop of ice cream in each bowl and spoon the banana mixture over the ice cream.

Serve immediately, the ice cream melts fast.  My mouth is watering just thinking about it!

Delectable Seared Scallops with Garlic, Spinach and Grape Tomatoes over Pasta

A friend at work, Ann, came in and said she had fresh scallops that her husband Randy just cleaned at the dock.  She generously gave me a bag full.  When I arrived home and opened the bag they were some of the most beautiful scallops I had ever seen.  They were large, plump, fresh and perfect.

I put this recipe together and it was fantastic.

Thank you Ann and Randy, I cannot wait until you are at that dock again!

My daughter and husband have this ritual, when we are finished dinner they will critique the meal, giving it a 1-10 for presentation, taste and texture for everything on the table including salad, veggies and the main meal.  You must know that I have this in the back of my mind while I prepare dinner and I'm always shooting for that 10, even when I make Kraft Mac and cheese, (the milk, butter and cheese mixture has to be just right).  ;-)

I received a 9 1/2 overall, I thought it was a slam dunk 10 across the board; it was wonderful, sweet and full of flavor.  I wish I was eating it right now.  So, I digress.....

My hubby is a very tough critic and has a thing about giving a perfect score, kind of like Simon Cowell. I think, he thinks if he gives me a 10 then I will stop trying so hard.  All while he is gobbling down his food and does not look up until his plate is finished.

By the way, I did ask why he didn't give me a 10 this time.  He said it was because I didn't serve a salad and dessert.  I bow my head, close my eyes and shake it slow...

Tomorrow is another day.

Some interesting facts about a scallop:

• They are hermaphroditic-that is, they are capable of switching sexes.  Both sexes produce roe - red roe is from a female, white roe is from a male.
• Scallops may live up to 18 years!  The rings of their shell are an indication of their age.
• While scallops have traditionally been gathered by dragging the seabed, there is an increasing trade in which scuba divers catch scallops by hand.  This prevents disturbing the seabed, and results in the scallops shells that are undamaged.

Here it is , the recipe that earned 9 1/2 Points....

12 Sea scallops, clean with hinge-like muscle removed

1 Small red onion, chopped

6 Garlic cloves, chopped

1 Pint Grape Tomatoes, washed well

Fresh Spinach, baby or curly, washed well

1 Small can chicken broth

Fresh Parsley

Extra Virgin Olive Oil

1 Tablespoon Butter

Salt and Pepper to taste

1 lb Linguni or favorite pasta

Put a large pot of water on high and bring to a boil.

In a large frying pan, heat butter and drizzle extra virgin olive oil on high heat until oil is hot, this part is very important.  Dry the scallops thoroughly and season with salt and pepper.  Place in the pan, you will hear it sizzle, this is what you want.  Sear for about 3 to 4 minutes on each side or until nicely browned.  Take scallops out of pan and keep warm.  

 Add more oil to same pan if necessary, reduce heat to medium and add the tomatoes, season with salt and pepper until tomatoes start to burst.  Add the onions and saute until they are slightly tender, add the garlic, and cook for another minute.  Add the chicken broth and allow the flavors to come together.

Add salt to the boiling water along with the pasta.

Add a couple handfuls of spinach to the tomato, garlic sauce, check for seasoning, if needed add some pasta water, the spinach may absorb some of the juice and you need enough to cover the pasta.

When pasta is finished, drain well and pour pasta into large bowl, top with sauce and mix well.  Arrange the warm scallops around the dish, finish with chopped parsley.

Serve with grated cheese, bread and God forbid, don't forget the salad and dessert.

Bacon Wrapped Water Chestnuts

Here it is, one of Uncle Bret's favorite starters....

These are so easy to make and there is a lot of flavor with few ingredients, 5 to be exact, well, 6 if you include the toothpicks.

Whenever I make these they fly off the plate, some people think they are scallops but when you take your first bite you will know it's water chestnuts because they have a nice crunch.

A little time consuming but well worth it, I always enlist my 7 year old daughter, Alana when I make these since she loves wrapping them, and does a great job!

It is wonderful parent, child time in the kitchen so moms and dads, if you want to spend quality time with your children, bring them in the kitchen with you for this kid friendly recipe.  I promise they will have fun and it will take you half the time.

Alana and I made these for her Uncle Bret's birthday party.  Bretzie, this one is dedicated to you!

Preheat oven to 325

Toothpicks - Soaked in water to prevent burning while backing
1 lb of Bacon
2 Cans Whole Water Chestnuts
1/2 Cup Ketchup
1/2 Cup Brown Sugar
1/2 Cup Mayonnaise

Cut the bacon in half, can also be cut in thirds depending on size.  Roll the water chestnuts in bacon and secure with a toothpick.  Place on a sprayed or parchment paper covered roasting pan.

Once all the wrapped chestnuts are in the pan, make the sauce.  Combine the remaining 3 ingredients and mix well.  Spoon sauce over every chestnut then place in the oven.  Bake for 50 - 60 minutes.  If bacon is not crisp turn oven to broil and finish for several more minutes.  Serve immediately.

Watch them disappear.......

Happy Birthday Bret!

Happy, Happy birthday to my brother-in-law Bret and Alana's beloved Uncle.  My next recipe post will be one of his favorite starters.   To be continued.......

Scrumptious Spinach Salad

I think of all the food I have made, this one has certainly received a lot of attention.  I make this every year at my husbands hunting club dinners and everyone raves over it.  The dressing is delicious.  I promise when you make this for your guests they will ask for the recipe.

1 Large bag of baby or regular spinach, washed and torn into bite size pieces.
1 Pound of Bacon, fried and crumbled
3 Eggs, Hard Boiled, sliced
Croutons
1 Small Red Onion, sliced

Dressing

1/2 Cup Extra Virgin Olive Oil
1/3 Cup Sugar
1/4 Cup Red Wine Vinegar
1/4 tsp Celery Salt
1/2 tsp Paprika
1 tsp Salt
1 Small Red Onion
1 Clove Garlic

Place dressing ingredients in a blender and blend well, refrigerate until ready to use.

Put spinach in a large bowl, and the eggs, sliced onion, crumbled bacon, toss with dressing and mix well.  Top with croutons and serve.