Yummy Broccoli Salad

Mom suggestion today is a summer salad perfect for 4th of July.

The flavors in this salad are perfect together.  I owe this recipe to my sister-in-law Lynn who prepares this all the time for our summer BBQ's.  I cannot get enough of it, it's that good!

I will say it's healthy too since it does have broccoli, who cares if it has bacon and mayo, that is where all the flavor comes from and you will still have the health benefits broccoli has to offer.

Be sure if you take this to a BBQ, keep it cold or if you have a food chiller plastic container that would be perfect.

Thank you Lynn for all the love and support you have given us during a very difficult time and also thanks for this great recipe!  It's sweet, it's salty, it's crunchy, it is perfectly delicious!!

2 Heads Broccoli, Broken up into bite size pieces
1 lb Bacon, Fried crispy and crumbled
2 Cups Mayo (Preferably Hellman's)
2 Tablespoons White or Apple Cider Vinegar
1/2 Cup Sugar
8 Ounce Bag Shredded Cheddar

Combine all the ingredients and refrigerate until ready to serve.  The longer it sits the better it will taste.

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.

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.......

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.

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.

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.

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.

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!

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.