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.