Sauteed Crab Cakes

I have been quite busy since my last post in October.

My mom who is suffering from Non-Hodgkin's lymphoma has been through so much during this time, including a stem cell transplant due to recurrence of her disease at the age of 72.   As many folks do, juggling work, home, my 9 year old daughter and caring for my mom, I was forced to give up something, so my blog took the hit.

Unfortunately, the transplant failed and we are back to square one.  The stress of this situation is overwhelming.  I am now sitting by my mom bedside as she's been in ICU for over 6 weeks with many different complications but she is one strong lady and a fighter is just too small of a word to describe her.

Against all odds she is still here fighting the BIG C!

She told me to keep up with my passion for food.  I pondered this and realized I have the perfect opportunity while sitting in her hospital room by adding posts to my blog.  I asked her to help me in which recipe I should do first, she thought a crab recipe would be fitting since it's July.  I totally agree!

Mom, this one is for you, the strength you have shown the past year has been nothing short of amazing and I am extremely proud to be your daughter, I love you so much!

I've experimented with many different crab cake recipes until I finally came up with this one. It's actually a recipe taken from many others to create what I think are perfect, delicious, tender cakes.  A lot of ingredients but very easy, the recipe will make 4 to 6 depending on the size you want or roll them into balls and deep fry for a great appetizer.

If you have a situation similar to mine, and the mere thought of mayonnaise coming close to your mouth instantly ruins your appetite as it does my dear husband, please feel free to substitute the mayo with buttermilk.   

Ingredients:

2 Tablespoons Dry Bread Crumbs
1 Stalk Scallion, Chopped
1 1/2 Tablespoon Green Pepper, Finely Chopped
1 1/2 Tablespoon Red Pepper, Finely Chopped
1 Teaspoon Hot Pepper, Finely Chopped (Optional)
2 Cloves Garlic, Finely Chopped
2 Tablespoons Fresh Parsley, Finely Chopped

Mix Together in a bowl

In a separate larger bowl add:

1 lb of Jumbo Lump Crab meat
2 Tablespoons Mayo (Hellman's Preferably)
1 Tablespoon Dijon Mustard
1 Tablespoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Garlic Powder
2 Teaspoons Old Bay or To Taste (I like lots)
1 Egg White

Mix together

In a pie plate or wide dish with sides add more bread crumbs for coating.
2 Tablespoons of Butter for sauteing

Add dry ingredients to wet ingredients and stir well but being careful not to break up the beautiful lumps of crab meat.

Make patties to your desired size and pat the bread crumbs on both sides.

Sprinkle some bread crumbs onto a cookie sheet, place the cakes onto the sheet and into the refrigerator for about 1/2 hour.   It will give them time to set and also make it easier to fry.

Heat the 2 tablespoons of butter in a large frying on medium high heat until hot but be careful not to burn the butter, once it starts to sizzle add the cakes.  Cook for 5 to 8 minutes on each side or until golden brown, be very careful when flipping over so they don't fall apart.

Serve alone or with tarter and cocktail sauce.  These are also great in a sandwich or on top of a salad.

Happy Birthday Uncle Eddie

This post is dedicated to Alana's Uncle Eddie, my brother-in-law!

Happy Birthday!  Love, Baby Doll

Eddie is married to my hubby's sister, Lynn, also Alana's Godmother.  He affectionately refers to my daughter as "baby doll".  She adores him.  I decided to dedicate this post to him and his favorite meal.

I asked him what is his favorite meal, he of course came back with something sarcastic, so I replied "stop it"!  I than asked again "what is your favorite meal"?  He replies, "why"?  I think to myself, dear lord up in heaven, all I want to do is give him a surprise birthday dedication and he won't give me a straight answer.  I than say, "just work with me here, I don't want to tell you yet".  He replies:  Veal Parmigiana!

Eddie and I have one great thing in common.....WINE!  As soon as I enter his home, he pulls out a bottle of nice red wine, removes the cork, and proceeds to pour me a glass.  I really like that about him!

Happiest of birthdays Eddie, hope it is great and I cannot wait to visit soon to toast to your day!

So excited he picked Veal Parmigiana, my hubby's favorite is Chicken Parmigiana.  You choose the meat, the rest remains the same.

Eddie's Birthday Dinner

Ingredients:

4 - Veal or Chicken Cutlet, Pounded Thin
2 Eggs
Milk
Seasoned Bread Crumbs
8 Slices Provolone Cheese
Shredded Mozzarella Cheese
Marinara Sauce (Recipe below)
Olive Oil
Salt and Pepper, to taste
1 lb Pasta

Preheat oven to 300, proceed to make the sauce.

Marinara Sauce:

1 32 oz Can Whole Tomatoes, Mashed - preferably with basil
1 Small Can Tomato Sauce
Salt and Pepper to taste
Olive Oil
5 Cloves Garlic, minced

In a sauce pot heat the olive oil over medium high heat, then add the garlic, saute for one minute.

Add the whole tomatoes and sauce, salt and pepper to taste.  Allow to simmer for 20 minutes.

Put a large pot of water on for pasta, once boiling add salt.

Directions:

In a pie plate, or wide, deep dish add the milk and eggs, mix well and season with salt and pepper.

In another deep dish, add the bread crumbs.

Bread the cutlets, first in the egg mixture, than in the bread crumb, pressing well into the meat.  Set aside.

Heat the oil in a large frying pan over medium high heat.  Add the breaded meat, cook until golden brown then turn to brown other side.  Have a plate with paper towels by the stove.  When meat is finished, allow to drain on the paper towels, than transfer to a cookie sheet.

Place the meat in the oven to keep warm.

Add the pasta to the water.  Remove the cutlets from the oven and lay two pieces of provolone cheese on each piece of meat then top with mozzarella cheese and return to the oven.

When the pasta is finished, so is the meat, cheese should be melted and bubbly.  Drain the pasta, add to pasta bowl and toss with some of the sauce, reserving the rest for the sauce for the meat.

On warm plates, place the meat and ladle reserved sauce over it.

Serve with pasta, grated cheese and crusty bread!

Eddie and his lovely bride Lynn ~ Alana and I behind them
They just celebrated 30 years of marriage!
Love you guys!!

Succulent Pork Roast

It is National Pork Month.  No, really.  

I heard this, and than I did some research, and it's true!  

Here is what I found:  Decades ago, October was the major month in which large amounts of hogs would be brought to the market.  Though times have changed and production practices have evolved, October Pork Month is one way in which history and tradition have lived on in the pork industry.  

Iowa is the number one pork producing state in the nation.  

Iowa, a place my hubby loves to hunt, my very own Davy Crocket!  I always told him I would prefer he hunt for hogs, I love pork, but he still brings home the prize buck.  

October is the month to celebrate pork.  The other white meat, so show your support and make this delicious, oh, so easy roast.  I promise it will be, tender, juicy, and full of flavor.  

( I just heard you thank me.)

Oh, how I love life.  For life includes dinner like this.

The stars of the show:

Pork Roast

Pork Gravy Packet

Lipton Onion Soup Mix

Adobo, To Taste

Garlic Powder, To Taste

Black Pepper, To Taste

Rosemary, To Taste

Fresh Parsley, Chopped

Onions, Sliced or Cipollini Onion which are small round, no need to cut them up.

Directions:

Preheat oven to 300

9 x 13 Pan or Pyrex baking dish

Rinse off the roast and pat dry with a paper towel.

Combine in a bowl the pork gravy packet, 1/2 the packet onion soup mix, adobo to taste, garlic powder, black pepper and rosemary.  Mix well

Heat oil in frying pan until hot, sear the roast on all sides and set is a dish to cool, just enough to brown it.  

Lay a large piece of foil inside the baking dish, enough to wrap entire pork roast.  Sprinkle the other half of the onion soup mix on the foil then top with the onions.

Sprinkle the entire roast with the seasoning mix and rub all over.  Set the seasoned roast on top of the onions and top with the parsley.  Close up the foil so it is completely sealed.  No need to add any liquid.

Bake in preheated oven for 3 to 4 hours depending on size.  

The gravy it makes will be perfect for a side of mashed potatoes.   Allow the roast to rest for 10 minutes then slice, top with the juices and lay the onions over top.  Taste the juices, if they are a little salty add some hot water to even out the flavor.

Yummy for my tummy!

Sunday Gravy With Pasta

This, of course is the holy grail of all Italian food, the one Italian families eat the most, every Sunday for sure.  In my family we had pasta with gravy every Sunday and then again on Wednesday.  We make a large pot then save what is left for Wednesday. My two favorite days of the week, nothing smells better then a pot of gravy simmering on the stove.  Be sure to have fresh sliced bread, I always spoon some of the simmering gravy on top, great snack before the real deal!  Make an extra large pot and freeze it for another time, so easy to pull out of the freezer, heat and serve over pasta.  No excuses for bottled sauce!

The great debate: Is it sauce or gravy?  If your name ends in a vowel, it's gravy, and you won't convince me other wise.  We also "put the pot up"which is putting the pot on the stove to boil the pasta.

Seek out the best sausage you can find, we are lucky to have Serra's sausage and they make the best!  Some Italian markets have homemade as well, it will make the difference in the flavor of your gravy.  I also put up my own tomatoes, since I live in New Jersey, what is better then Jersey plum tomatoes.  If you don't have fresh tomatoes, canned are fine, San Marzano are the best.  I love an assortment of meat, use what you love.  I will add chicken, beef cubes, venison cubes, whatever I happen to have.  The staple for me is sausage and country ribs and meatballs.  Then I add whatever else I want to that. Meatball recipe is listed in an earlier post, check the labels.

1/2 Pound Italian Mild Sausage, cut into one inch pieces
1/2 Pound Italian Hot Sausage, cut into one inch pieces
1 Pound Country Spare Ribs, bone in
Meatballs, 2 per person
2 - 28 or 32 Ounce Can Italian Style Whole Tomatoes with Basil, Mashed
2 - 8 Ounce Can Tomato Sauce
1 - 6 Ounce Can Tomato Paste
1/2 Cup Olive Oil, enough to cover bottom of pot
5 Cloves Fresh Garlic, Chopped
1 Small Onion, Chopped
Salt and Pepper to taste
Favorite Pasta
Grated Cheese for serving

Heat oil in a large sauce pot over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook for one minute, adjusting the heat if necessary.  Add the sausage and spareribs until brown on all sides, does not have to be cooked through, if will finish cooking in the sauce.

Add the mashed tomatoes, tomato sauce and paste.  Still well and add salt and pepper.  Bring to a boil then reduce heat to low and allow to simmer for 2 to 3 hours.  Stir occasionally so it does not burn, if you feel burn spots on bottom of pot, do not scrape up, or you will have a burnt flavor to your gravy.  When the gravy is finished, put the pot up for pasta, cook until al dente.

Pour over your favorite pasta with a fresh garden salad, crusty Italian bread and grated cheese, Mangia!

Breaded Chicken Cutlet Topped With Fresh Arugula Drizzled With Sweet Balsamic Glaze

Question:  What happens when my only child leaves the house for a week to stay at her grandmother's beach house, and I decide to surprise my husband with a brand new meal featuring two of his favorite ingredients?

Answer:  He smiles and says, I don't think this is going to be so bad after all.

I knew from the moment we left our daughter at the shore to come home, I was going to need to kick it up a notch, (thank you Emeril for the catchy phrase) and show my hubby that it might not be so bad having an empty nest.  He was totally depressed, (daddy's little girl) and I was.....slightly looking forward it, ok.... a lot looking forward to it.  I mean, I would actually be able to shower longer, blow dry my hair until it was totally dry, put my make up on in the bathroom mirror, (I usually do it in the parking lot at work), crazy, right?  Needless to say, mornings are very hectic.  The best part, I can make recipes she hates and we love without any complaints, yippee!

Why should I worry, my daughter is with my mother-in-law, the one who raised 4 children, and they are all ok.  My mom was there too, and my brother and I are also ok.  Alana is in good hands, and making wonderful, summer memories!  There, I feel better about being happy.

Day one:  Chicken Cutlet(his favorite) topped with arugula(his other favorite), talk about a win, win situation.  I am going to make him want to marry me all over again and on a Monday, I call that determination.  I tried this recipe at a local restaurant and knew I could recreate it, so simple.

Needless to say, day one was a huge success.  When I came home from work, I made his favorite drink, and served it to him outside under the clear blue summer sky, he was swinging on the hammock smiling at me.  We chat for a bit, I am also sipping my favorite drink.  It's going well so far.  I start walking (maybe sashay, wink and smile) a way, dinner will be ready soon I say, and proceed to my favorite spot, my kitchen.  My hair looking pretty good, I might add.  Maybe that is why he is smiling, hmmmm.

Here is the recipe and trust me it worked....it more then worked.....it was fabulous!  He continued to smile, I had the feeling he would be driving home a little faster each night.  The very next day he said he could eat that meal again, two days in a row, WOW!  Now that is what I call success, but I had other food ideas up my sleeve.

We met with Alana after our wonderful week of fun food and reconnection, then stayed another week with her for a family vacation.  She was perfectly fine and happy.  I must admit, I missed her terribly; it was time to return to family life, I am blessed.

The stars of the show:

2 Eggs, lightly beaten
1/4 Cup Milk
2 Cups Seasoned Breadcrumbs
Boneless Chicken Breast, rinsed and patted dry, give it a good pounding
Light & Mild Olive oil, Peanut Oil, or Canola Oil for Frying
1 Tablespoon Butter
Fresh Baby Arugula, rinsed well and spin dry, salad spinner works great
Extra Virgin Olive Oil
Block of Parmigiano Reggiano
Balsamic Glaze, found in the vinegar aisle
Salt and Pepper to taste

Directions:

Add the light oil and butter to the bottom of the pan in a large skillet over medium high heat.

Set up your dredging stations:  One rimmed plate (pie plate works great) for eggs and milk, mix well and season with salt and pepper.  One rimmed plate for the bread crumbs.  Using a fork, coat your chicken pieces first in the egg mixture then in the crumbs, pressing the chicken into the crumbs to throughly coat.

Fry each breast in the oil/butter until brown about 5 minutes per side.  Remove and drain the chicken onto a paper-towel-lined dinner plate.  Once drained, if you have more chicken to fry, then add the cooked chicken to a baking sheet with the oven set on 250, place in oven to keep warm until ready to serve.

In a separate bowl, add the arugula, toss with extra virgin olive oil to just coat, sprinkle with salt and pepper.  Arrange the arugula on top of the breast, shave on the parmagiano Reggiano, a veggie pealer works great for this, and drizzle the balsamic glaze over all.

I served this with tomato and mozzarella salad(his other favorite) with a nice loaf of Italian bread.  This is all you need for a fast, fabulous, midweek meal that is sure to please!

Pappardelle Pasta with Mild Sausage, Tomato & Fresh Cream

Pappardelle is a wide ribbon pasta which works very well with hearty sauces like this.  Any pasta will work, but I love this for a change to our every day pasta choices.  I have in the past used broccoli rabe sausage usually found in speciality Italian markets.  This will take it to a whole new level.   Have a nice bottle of wine ready, and a loaf of crunchy Italian bread.  I promise you won't be disappointed, it is bursting with flavor!

Ingredients:

1 28 Ounce Can of San Marzano Tomatoes, Crushed
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
4 Cloves Garlic, Chopped
4 Italian Sausage Links, Removed From The Casings or Buy Bulk
1 Cup Light Cream or Heavy
1/2 Teaspoon Dried Oregano
Salt and Pepper to Taste
1/2 Teaspoon Red Chili Flakes
1/3 Cup Fresh Parsley
1 Pound of Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil for the pasta.

In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat as it cooks.
Next add the garlic and cook another minute until fragrant.
Add the tomato, oregano, salt, pepper, red pepper and cook for 10 minutes on low heat.
Add the pasta to the boiling water along with salt and cook until pasta is "al dente".
While the pasta is cooking, our the cream into the tomato sauce and stir well, then cook over low heat until thickened.  Add the chopped parsley.  When pasta is finished, toss with the sauce and sprinkle on grated cheese.  Serve Immediately.

Tender, Juicy Porterhouse Steaks Smothered with Mushrooms and Onions

It is grilling season and I love a good Porterhouse.  This is a great recipe since it has a few ingredients and the results are amazing.  This meat is so tender and full of flavor.

I asked my daughter Alana to describe it after she ate it since steak is her favorite food, she said, "it was so good, it was juicy, it taste like heaven above".  Now that is a great steak!

Delicious steak and grilled asparagus

Dinner Time!

Here's what you need:

Porterhouse steaks

Montreal Steak Seasoning

Olive Oil

Cracked Black Pepper

Salt to taste

1 Large Onion, Sliced

Pinch of Sugar

1 Container Sliced Button Mushrooms

2 Garlic Cloves Chopped

1 Tablespoon of Butter

Parsley

Italian Seasoning

In a frying fan on medium heat add olive oil to just cover bottom of the pan.  Add the onions, season with salt, pepper and sugar. Saute for about 20 minutes.  Add the garlic and saute for 2 minutes more.  Add the mushrooms and season to taste with italian seasoning, parsley, salt and pepper.  Reduce heat to low and simmer until mushrooms are tender.  Mix mushrooms and onions well.  Serve hot, layer over steak.

Directions:

Marinate the steaks with the olive oil and sprinkle on Montreal Steak Seasoning to taste.  Heat the grill on high.  Add the steaks, reduce heat to medium high and grill for 4 minutes, turn a quarter turn for another 3 minutes, flip over and grill another 4 to 6 minutes for medium temperature.  Allow to rest for 5 minutes.

Serve with grilled asparagus and Roasted Potatoes.

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,

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!

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.

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.

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!