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Month: January 2016

Cheesy Garlic Biscuits

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Baker Pippi’s Cheesy Garlic Biscuits.

We both saw some cool videos of something like this on the web, and Baker Pippi added some fresh ingredients and it was a total hit in our home. Very simple recipe with Original Pillsbury Grand Biscuits….

Unwrap one package of Pillsbury Grand biscuits and cut each one in four.

granulated garlic 1 teaspoon

fresh chopped garlic 1 teaspoon

fresh Italian parsley chopped 2 tablespoon’s

parmesan cheese 1 tablespoon

shredded mozzarella cheese 1 cup

butter melted 3 tablespoons

cooking spray

In a mixing bowl mix cut biscuits with all the above ingredients except the cooking spray. In a cup cake baking pan spray well with cooking spray. Add three cut pieces of biscuits with mixture. Example below.


Cook on 350 degrees for 11-13 minutes, or until cooked thru. Enjoy, thanks you Baker Pippi. Jason

finished biscuits

Casaculinarian’s Homemade Beef and Cheese Lasagna



Homemade Lasagna…

I usually like to start my Sunday’s making Sunday Sauce after finishing the last batch during the previous week. Typically Italians like to have Pasta on Wednesday and Sunday. Or at least us Bevacqua’s. I told you before that my real last name just doesn’t speak of the cooking learned from my Mom and Grandmother Rose Bevacqua. Not to mention my Mothers sisters… When I make Sauce it usually lasts for 3-4 dinners. We freeze the left over sauce in clean empty Ricotta containers for each next meal. When its time to make a new batch I usually do a big meal like Lasagna, Stuffed Shells, or Manicotti.

So lets start with the Sauce or Gravy. If you want to make a quick Lasagna you can use your favorite jar sauce.

Tomato Basil Sauce

Homemade Meatballs

Once the sauce is cooked I’ll start the Lasagna:

lasagna pasta dry 3/4 pound

fresh beef chop meat 80/20 1 and 1/2 pounds

fresh garlic bulbs 3 crushed and chopped fine

onion 1/2 chopped fine

red wine 1/8 cup

olive oil 1 tablespoon

salt and pepper for taste

basil 1/2 teaspoon

oregano 1/2 teaspoon

parsley 1/2 teaspoon

onion powder 1/2 teaspoon

granulated garlic 1/2 teaspoon

grated parmesan cheese 1 tablespoon

ricotta cheese two 15 oz. containers

egg 1

bread crumbs 1/8 cup

mozzarella cheese shredded 1 and 1/2 pounds

Ricotta Cheese Mixture:

Add both containers of ricotta cheese to a mixing bowl, add parmesan cheese. egg, and bread crumbs. Mix well with a whisk.

In a large sauté pan on medium heat cook beef thoroughly breaking it up fine. When cooked drain in a colander to rid the fat.

Add olive oil, seasonings, herbs, onion, and garlic. Sauté till onions and garlic brown but do not burn. Deglaze with red wine. Add 1 and 1/4 cups of your tomato basil sauce and simmer till liquid is almost gone. Example below.

browned beef

Take beef off stove, and let cool. Cook your Lasagna al dente and take off the stove. Shock with cold water and drizzle olive oil, toss it. Let oil drain.

Now its time to shred your mozzarella cheese. break into three equal parts. Time to build the Lasagna.

In a glass baking dish 12 x 9 or so, add a few ladles of Tomato Basil sauce to the bottom of the pan. Add four strips of Lasagna pasta to cover the bottom. Add more sauce to coat the pasta. Add half the mixture of ricotta cheese, 1/3 mixture of mozzarella cheese, and half the beef. Repeat this to add a new layer on top.

Now add 4-5 pieces of Lasagna strips to top your Lasagna. Add sauce to the top of this. Example at top of the page.

Place plastic wrap over top of pan and then foil. Bake for 35 minutes at 350 degrees.

Take out of oven and lower oven to 250 degrees. Add last third of mozzarella cheese to the top and place back in the oven at 250 degrees for 10 minutes or until mozzarella is thoroughly melted. Take out of the oven and let it set for 15 minutes covered again just in plastic wrap. If you cut it to soon all the cheese leak out. Serve with Cheesy Garlic Biscuits. Recipe coming tonight. Enjoy Jason

casa lasagna

lasagna 2

Country Fried Chorizo Steak Sandwich with Manchego Cheese and Tomatillo Ketchup



Guest Chef Spotlight for this week. Chef Powers gift of flavors… He’s as creative as any young Chef I have worked with. His gift of flavor profile has inspired me… So here it is Chef Powers Country Fried Chorizo Steak Sandwich.

Tomatillo Ketchup:

tomatillo’s 4 husked and chopped

green bell peppers 3 chopped

green chili 1 teaspoon chopped

white vinegar 1/2 cup

granulated sugar 1/3 cup

salt and pepper to taste

In a large pot add all ingredients on medium heat. Simmer for 20 minutes until vegetables are tender. Remove from stove and let cool for 10 minutes. In a food processor, process all ingredients until fine. Add back to pot and simmer on low heat for 40 minutes or until mixture has thickened.

Chorizo Steak:

fresh Mexican Chorizo Sausage 8 links. (4 Sandwiches)

Egg mixture 3 large eggs beaten with 1/8 cup of milk and salt and pepper for taste

Flour mixture 1 and 1/2 cups of all-purpose flour, seasoned salt 2 teaspoons, salt and pepper for taste, cayenne pepper 1/4 teaspoon. Sift mixture together.

1/2 a cup of canola oil for cooking

butter 1 tablespoon

fresh sliced tomatoes 2 per sandwich

Manchego Cheese 2 sliced per sandwich

Ciabatta Rolls from local bakery four fresh rolls

Ok so lets start by taking the casing of two sausage links at a time. Form into 1/4 inch patties. Make 4 Patties. Season with salt and pepper. Get your egg mixture and flour mixture together. Add oil to a cast iron sauté pan and heat on medium.

Work with one piece of meat at a time.  Place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Add the butter to the hot oil. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat,  until the edges start to look golden brown, about 3-4 minutes each side. Remove the meat to a paper towel lined plate. Place on a cookie sheet and add 2 slices Manchego Cheese and cook till internal temperature is 165 degrees.

Assemble sandwich by slicing Ciabatta Rolls adding Steak with melted cheese, top with 2 fresh tomato slices, and Tomatillo Ketchup as preference. Thanks Chef Powers, I can not wait to make it!!!! Jason


Chef Powers

Oven Baked Disco Fries


fries disco

This is an old favorite… Good old Diner Food. We are attempting to make this dish as low in fat as possible. You certainly do not have to. The options will be there for you.

New starting today on Casaculinarian.com is a new categories, Super Bowl Foods.

We will have new Super Bowl Foods all week long heading to the Big Game Sunday.

This recipe can be made for around $5.00 bucks if you shop smart.

crinkle cut frozen French fries 32 oz. package

low sodium brown gravy mix dry  .87 oz. or can low sodium brown gravy 14.5 oz. (you can substitute original brown gravy)

low fat skim milk mozzarella cheese 1 and 1/2 cups shredded (mozzarella option, whole milk mozzarella)

salt and pepper to taste

season salt to taste

canola oil cooking spray

On a baking pan spray wax paper with canola oil cooking spray. Then add bag of fries and spread out evenly. Coat fries with canola cooking spray. Season fries with salt, pepper, and season salt for taste. Cook at 400 degrees until they start to brown. Take out of oven. Example below.


In a small soup pot on medium heat make your gravy. Follow instructions on envelope or heat can gravy. Pour over fries evenly, example below.

fries gravy

Add mozzarella cheese to the top. Leave outside fries without cheese so when finished cheese stays on the wax paper. You want to remove them easily for a serving dish. Example below.

fries gravy and mozzarella

Place back in the oven at 425 degrees for 7 minutes. Turn oven on broil for 3 minutes. Keep the fries on bottom rack so wax paper does not burn. Take out of the oven and transfer to a serving dish. This will probably be the simplest and most enjoyable dish you make for the game. Enjoy, Jason.

fries disco 2

Rice Krispies S’mores Pinwheel

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Baker Pippi’s delicious treats can also join your Super Bowl menu.

Traditional Rice Krispies Treats:

butter 3 tablespoons

mini marshmallows 4 cups

Rice Krispies 6 cups

In a large saucepan on low to medium heat melt the marshmallows and butter until all ingredients are completely melted.

Take off of the stove and with a rubber spatula add Rice Krispies and stir until they are completely covered.

Add mixture to wax paper and spread out so they are only 3/4 inch in height.


Fluff 1 and 1/2 cup

graham crackers put in a food processor 1 cup

chocolate chips 1 cup

Layer the Fluff on top of the Rice Krispies Treats. Sprinkle the processed graham crackers over the Fluff. Sprinkle the chocolate chips over the top. Place in the oven on 200 degrees for ten minutes. When you take them out use a rubber spatula and spread chocolate out. Two examples below, before the oven and after the chocolate is spread.



Roll short side up into a log and refrigerate for ten minutes for them to set. Cut into bars. Thanks Baker Pippi

Enjoy, Jason


Buffalo and Ranch Chicken Wings

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This is a great spin on the typical Buffalo Wing. With the Super Bowl around the corner Casaculinarian.com will be featuring 1 Super Bowl Recipe a day thru Saturday, Enjoy!

Wing Sauce- for 2 Dozen Wings

Franks Red Hot Sauce 1 cup

Ranch dressing 1/2 cup

butter 4 tablespoons

white vinegar 1 tablespoon

In small pot on medium heat add Franks Hot sauce, butter, and vinegar. With whisk blend together when butter starts to melt. Take off the stove and let rest for 5 minutes. Then whisk the ranch dressing into the hot sauce.


Season chicken wing sections with salt and pepper for taste. Deep Fry at 350 degrees till internal temperature is 165 degrees. Add to a mixing bowl and pour wing sauce over the hot wings and toss. Yummy!!! Serve with Bleu Cheese Dressing and Celery Sticks.

Enjoy, Jason

Mardi Gras Salad with Cajun Sea Scallops

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mardi gras 2

This is a Beautiful Salad. It can be a nice Lunch or even Dinner.

The Salad is for 2. Lets start with the dressing.

Champagne Vinaigrette:

olive oil 1/2 cup

champagne vinegar 1/8 cup

dry mustard 1 teaspoon

fresh garlic bulb 1

tarragon 1/2 teaspoon

salt and pepper taste

onion powder 1/2 teaspoon

lemon juice 1 teaspoon

In a food processor add all the above ingredients and process for 30 seconds. Prep the dressing and process before you mix the salad.


fresh Sea Scallops 6 large (if you want more add them. Three is plenty for lunch)

seasonings for Scallops:

flour 1 tablespoon

Cajun seasoning 1 tablespoon

salt and pepper taste

onion powder 1/4 teaspoon

granulated garlic 1/4 teaspoon

Mix flour with spices well. Sifting evens the ingredients out well. In a sauté pan add olive oil (1 teaspoon) on medium to high heat. Dry scallops on paper towel. Dredge them in mixture. When oil is very hot, sear them off on both sides. Finish in the oven on 350 degrees for 5 minutes or until cooked to your liking.


Portobello mushrooms 2

Roast in the oven skin down, drizzle with olive oil and season with salt and pepper, cook till tender. When cooled julienne them

baby spinach 3 cups

bacon 4 slices cooked well and diced

plum tomatoes 1 cut into 6 wedges

crumbled bleu cheese 1/8 cup

In a mixing bowl add baby spinach, slice mushrooms, tomatoes, crumbled bleu cheese, cut bacon, and the amount of vinaigrette appropriate for you. Mix well. Add to 2 plates and top with Scallops.

Enjoy, Jason

mardi gras 4

Chicken Tortilla Soup in the Crock Pot


chicken tortilla soup 3

This is really good and can be a complete dinner!!! Give it a try, pretty simple too.

water 10 cups

chicken bouillon cubes 6

beef bouillon cubes 4

can of Goya Chiles Chipotles 7 oz.

can of black beans 15.5 oz.

garlic bulbs 3

raw chicken breasts 2

celery 2 sticks

onion 1/2

carrot peeled 1

red bell pepper 1/2 diced fine

green bell pepper 1/2 diced fine

green onion 2 sliced both white and green

salt and pepper taste

parboiled rice 1/2 cup

cumin 1/2 teaspoon

paprika 1/2 teaspoon

chili powder 1/2 teaspoon

garlic powder 1/2 teaspoon

onion powder 1/2 teaspoon

cilantro 1 teaspoon

flour tortillas cut in half and julienned

Add water to the Crock Pot and bouillon cubes. Add 2 chicken breasts. (rinse first) Add all seasonings and set Crock Pot to fast mode for 4 hours.

In a food processor add your can of Chipotle Peppers, cut carrots, cut celery, chopped onion, garlic and process. Process fine. Example below. Add all of this to Crock Pot.

food proce

At the 3 hour mark. Take chicken out. Add black beans, rice, diced pepper, and green onions.  Cut/Shred Chicken and add back to the Crock Pot. Let soup finish for the final hour.

Prep your tortilla strips by cutting flour tortillas. Example below. 15 minutes before soup is ready deep fry strips and lightly season with salt. You can buy them in the store already done if you want.


When soup is finished add a dollop of sour cream and garnish with green onion and crispy tortillas. Its spicy, enjoy! Jason

Chicken Tortilla Soup