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Month: January 2016

Classic Chicken Francaise


chicken Fran

A Classic. You know its a Classic when there are two ways of spelling it: Chicken Franses or Chicken Francaise. 3 Parts enjoy! The meal feeds 4-6.


parboiled rice 1 cup

onion 1/4 diced fine

2 chicken boulion cubes

olive oil 1 tablespoon

salt and paper taste

fresh chopped parsley 1 tablespoon

butter 2 tablespoons

water 2 cups

On the stove place a small pot with olive oil, butter, and onion. Sweat for 2 minutes. Add rice and chicken bouillon cubes. Add water, seasonings, and simmer on low till rice is cooked and water is evaporated. Stirring occasionally to break up bouillon cubes. 20-30 minutes.


Any green veggie steamed and seasoned with salt and pepper and drizzled with olive oil.


Chicken Breast off the bone 1 pound cleaned and trimmed in 4 oz. portions.

(cut into 4 oz. portions and use tenderizer to pound chicken evenly)

white wine 1/8 cup

lemon juice 2 tablespoons

egg wash

(4 eggs beaten with salt and pepper for taste. 1/2 teaspoon Parmesan Cheese and 1/2 teaspoon Parsley)

Flour 1/2 cup for dusting chicken

butter 2 tablespoons

garlic fresh and minced 2 bulbs

onion or shallot minced 2 tablespoons

salt and pepper taste for seasoning flour and raw chicken breasts

chicken bouillon 1 cubes

water 1 cup

Italian chopped parsley for garnish 2 teaspoons

canola oil 1/4 cup

Clean your chicken breasts and portion into 4 oz. pieces. With a tenderizer cover chicken with plastic wrap and pound chicken to make chicken even. Salt and pepper for tenderizing.

Crack 4 eggs and add 1 tablespoon parmesan cheese and 1/2 teaspoon dry parsley and whip.

have flour on a separate plate.

On medium heat place large sauté pan on stove with 1/4 cup of canola oil.

Dredge chicken in flour and then egg mixture. When pan is hot add chicken breasts and sear off chicken. Drain off oil-  drain oil from chicken on paper plate with paper towels, and discard oil from pan.  Add onions and garlic with butter. Add chicken breasts, and do not burn garlic.  Deglaze with white wine. Add bouillon cubes and water. Add lemon juice, and seasonings. Cover on low heat and simmer for 10 minutes until sauce thickens. Do not cook on high temperature because sauce will break.

Serve on separate plates or on a serving plate… Garnish with fresh Parsley…


Happy Birthday Millie (Carmela) Bevacqua Mihalik




Happy Birthday to my wonderful Mother… I love her so much and know my Dad up above is toasting some Limonchello to her…

She taught me to start cooking in 6th grade. She was working and would go over the recipe with me the night before. It wasn’t long till I was charging my friends for a Breakfast Menu in the Summer when we were off from school…

Love you Mom,



Big Foot Bread

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Big Foot Bread

Ok so most call this Monkey Bread or Gorilla Bread. My little Lula has the peanut allergy so we had to make it safe for Casaculinarians home. Baker Pippi likes Cinnamon, so these are the basic changes without Nuts… Its Fantastic and Easy… Enjoy, Jason

sugar 1/2 cup

cinnamon 4 teaspoons

butter 1 stick (1/2 cup)

brown sugar packed 1 cup

cream cheese one 8 oz. package

regular refrigerated biscuits two 12 oz. packs

Use a Bundt pan and spray with baking spray. In a small mixing bowl, mix sugar, and cinnamon. Melt butter and brown sugar in pan on low heat, stirring well. Let cool. Cut cream cheese into small squares 15-20. Pack each biscuit pressing down with your fingers with a square of cream cheese in the middle being closed with your fingers surrounded by biscuit.  Put half of the biscuits in the bundt pan. Pour half of the sugar mixture on top, and then half of the butter mixture over that. Now place the rest of the biscuits on top sealing all gaps.  Sprinkle with the rest of sugar mixture and then add melted butter and brown sugar. Cook at 350 degrees for 30 minutes. Let cool for 5 minutes than flip dessert over on a plate. Big Foot time!

Mr foot

Inspired by watching Finding Big Foot with my Girls for the past 4 years, getting nothing!


Thanks Baker Pippi, Enjoy!

Crock Pot Simple Swedish Meatballs


floured swedish meatballs

This is not by any means an Authentic Swedish Meatball Recipe. This files under Fast Crock Pot Meals for family’s on the run during the week with there kids… 2 Parts.


beef broth 1 can 14.5 oz.

heavy cream 1 cup

Worcestershire sauce 1 teaspoon

granulated garlic 1/2 teaspoon

parsley 1 teaspoon

pepper 1/2 teaspoon

In a Crock Pot add all ingredients and place warmer on fast for 3 hours.


beef chop meat 1 pound (Traditionally its mixed with beef and pork, I am only using beef)

Lipton Onion Soup Mix 1 envelope

allspice 1/2 teaspoon

nutmeg 1/2 teaspoon

egg 1

bread crumbs 1/4 cup

pepper taste

granulated garlic 1/2 teaspoon

flour for coating meatballs 1/4 cup

Place chop meat in a mixing bowl. Add cracked egg, envelope of Lipton Soup Mix, bread crumbs, spices, and seasonings. No salt added to both recipe’s because the Lipton Soup Mix will add plenty. Mix well by hand and form meatballs 1 inch in diameter. Coat each meatball with flour. Roll them gently on a floured plate. Example in the above picture. This flour will act as the roux and will help thicken the sauce. Every hour stir meatballs around to dissolve the flour. Serve over Egg Noodles. This Rocked the House tonight, so easy, Enjoy!

fast swedish meatballs

Friday Featured Cocktail

How was your Friday Cocktal?

white sangria

Yummy… A wonderful Winter White Sangria to start our weekend off. I will it pair it with a delicious Seafood Salad. Link will be below. Enjoy!

Seafood Salad

1 bottle crisp white wine

orange liqueur 1/2 cup

brandy 1/4 cup

lemon/lime soda 1 cup

simple syrup 1 cup

orange juice 1/4 cup

(3/4 cup water and 3/4 cup sugar. reduce on the stove over low-medium heat, stirring until sugar is dissolved. Take off heat and let cool.)

limes for juice and garnish 2

canned sliced peaches two 14.5oz. can

In a Glass Picture add all Liquids over ice. Cut 4 slices of Lime wheels and squeeze the remaining juice in Sangria. Drain Peaches and add whole slices. Let this marinate before serving for 15 minutes. Garnish each Glass with a Lime wheel, Enjoy!

Homemade Cherry Pie with Crumb Topping and Graham Cracker Crust


cherry Pie

Graham Cracker Crust:

1 1/2 cup graham cracker crumbs I put whole graham crackers in food processor to make into crumbs

6 tbsp. butter melted

1/3 cup sugar

1 tsp cinnamon

mix in food processor until well combined

press in bottom of  9 inch pie pan to make crust and make sure you go up an inch and a half on the sides

pour in a 21 ounce can of cherry filling

top with streusel

Streusel topping:

1/2 cup butter, cold cut into small pieces

1/2 cup flour

1/2 cup brown sugar

mix together in food processor until it forms a crumble

drop streusel by spoonfuls on top of the cherry filling

bake in a 425 degree oven for 35 minutes


Thanks Baker Pippi, Tastes even better with some fresh Whipped Cream, Enjoy!


Homemade Play-do from your own Kitchen



My children love this, I think it is better than the store bought kind. It whips up in minutes and it is a relaxing activity for your child to do! It also buys me some time to prep dinner, although I have to admit I enjoy playing too:)

1 cup water

1 cup white flour

1/2 cup salt

2 tablespoon cream of tarter

1 tablespoon oil

food coloring

Put all ingredients except for the food coloring in a small pan. Mix well. Cook over medium-low heat, stirring constantly 4- minutes. The dough will form into a clump. Remove from pan (will be hot do not give to your child yet) knead the dough gently for 2 minutes…add the food coloring and knead for an additional 3 minutes. Form into a ball. Rest for ten minutes and it is ready for your child to play.   If desired you can add cinnamon or pumpkin pie spice 1/4 teaspoon to dry ingredients for a nice scent or in the end you can add a few drops of your favorite essential oil, children tend to like lavender, orange or peppermint. This stores well in a Ziploc bag or a covered plastic container. Happy Playing!

lula play-do


Thanks Baker Pippi!

Insalta: Veal Milanese


This is a traditional Italian dish. The veal cutlet on the bottom and a wonderful mixed green salad above, featuring Fresh Mozzarella Cheese, Vine Ripe Tomatoes, Red Onions, and Lemon Vinaigrette:

Salad for 4-6

fresh mozzarella balls 6 oz. 2 chopped in cubes

vine ripe tomatoes 2 chopped without seeds

fresh garlic chopped 1 tablespoon

red onions sliced 1/2 onion

iceberg lettuce 1/2 head chopped

romaine lettuce 1 head cleaned and chopped.

In a large salad bowl add all ingredients.

salt and pepper taste

parmesan cheese 1/8 cup


In a food processor or by hand add-

olive oil 1/4 cup

salt and pepper taste

lemon juice 2 teaspoons

parmesan cheese 1 tablespoon

parsley 1/2 teaspoon

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

dry mustard 1/2 teaspoon.

Blend the dressing. Let sit.

Whip or processes and wait.

Veal Cutlets:

1/2 to 3/4 pound of veal scaloppini

Clean and pound with tenderizer

Make egg mixture with 3 whole eggs, salt and pepper

Make bread crumb mixture with 2 cups Italian breadcrumbs

dust veal in bread crumbs, then in egg mixture, then final coat in breadcrumb mixtures.

In a Sauté pan with canola oil (1/2 cup) on medium heat sauté cutlets till brown on both sides. Drain cutlets on paper towel. Add to to the bottom of the plate for each guest. Mix salad and dressing and serve on top. Enjoy!

Rosemary, Onion, and Garlic Focaccia


foc cooked

Last night I said I was going to make Homemade Dinner Rolls with our Soup and Salad for Dinner… I couldn’t sleep well- I think the menu didn’t sit well with me. So at 4:00 AM tossing and turning in bed I decided some Homemade Focaccia will compliment the Veal Milanese over Salad and Manhattan Clam Chowder better… I finally got to bed, so here it is.

Casaculinarian.com pizza dough recipe. Link below. I suggest using High Gluten Flour if possible.

Pizza Dough for Home

olive oil 1/2 cup

fresh rosemary sprigs 2 tablespoons

salt and pepper taste

grated parmesan cheese 1/8 cup

onion 1/2 julienned

garlic 3 bulbs sliced

Italian seasonings 1 tablespoons

parsley 1 tablespoon

granulated garlic salt 1 teaspoon

 On a Sicilian pan or cookie sheet add olive oil and spread out evenly  on pan. Place dough after it is ready on the pan. Spread out like a round thick pizza, so its still 1 inch thick. With a pastry brush add olive oil to top of dough. Use a fork and poke holes all over top of dough. Cover with plastic wrap and place in you oven for 3-4 hours. Do not turn oven on. The dough will proof and double in side.

Take dough out of oven and turn oven on 400 degrees. In a sauté pan add 1 tablespoon of olive oil and sauté onions and garlic. Brown the onions and garlic but do not burn. Season Focaccia with all seasonings and herbs. Add onions and garlic to top. Example below.

raw foc

Cook on 400 degrees and before it browns add more olive oil with a pastry brush. Finish in the oven till golden brown. (olive oil may not be completely used.) Enjoy! You can use this for sandwiches or as a side.

Homemade Manhattan Clam Chowder

mahattan clam 4

When I make seafood or fish stock I always cut the broth with some chicken broth. This makes sure it does not get too fishy or salty.

4 peeled potatoes diced 1/4 inch

4 sticks celery chopped

onion 1/2 chopped

fresh bulbs of garlic 3 chopped

carrots 3 peeled and diced

olive oil 2 table spoons

butter 2 tablespoons

tomato paste 2 tablespoon

crushed tomatoes can 28 oz. no salt added

crushed tomatoes no salt

clam juice 8 oz.

4 cans chopped clams in clam juice 6 1/2 oz. cans each

water 4.5 cups

flour 1/4 cup

salt and pepper taste

parsley 1 tablespoon

Italian seasonings 1/2 teaspoon

onion powder 1 teaspoon

garlic powder 1 teaspoon

chicken bouillon cubes 4

white wine 1/4 cup

In a soup pot on medium heat add olive oil, potatoes, garlic, onions, celery, and carrots. Sweat on medium heat stirring constantly till vegetables begin to become translucent. Add tomato paste and blend into the vegetables. Add butter, constantly stirring. When butter is melted down add flour. Stir with a wooden spoon to blend the flour. It will become pasty and when the lumps of flour are gone add white wine to deglaze. Add bottle of clam juice and the clam juice from the 4 cans of chopped clams, leaving the clams separate for later. If we cook them now they will be overcooked and burn at the bottom. Add water, can of crushed tomatoes, bouillon cubes, and all seasonings and bring to a boil stirring so the potatoes do not stick. After boil simmer on low heat for 25-30 minutes or until flour taste is gone. Add Clams now. Example below.

clams on top

Stir clams in on low heat for 5 minutes, then shut heat off. Let soup sit for 10 minutes before serving. Enjoy!