div class="adsoptimal-slot" style="width: 300px; height: 250px;"> Skip to content

Stuffed Artichokes

5
Stuffed Artichoke

raw artichokes 4

white bread 6 slices

panko breadcrumbs 3/4-1 cup

white wine 1/4 cup

shallots 2 diced fine

onion half diced fine

fresh chopped garlic 3 tablespoons

lemon 1

fresh oregano 1 teaspoon

salt and pepper for taste

egg 1

parmesan cheese grated 1/2 cup

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

dry parsley 1 teaspoon

olive oil 1/8 cup

butter 3 tablespoons

chicken stock 16 ounces

Cut most of the stem off of the artichoke leaving 1/8 of in inch. Steam artichokes for 15-20 minutes.

In a saute pan add oil and sauté onions, garlic, and shallots. Add butter before they brown and after butter is dissolved add white wine to deglaze. Add chicken stock and squeeze fresh lemon- bring to a boil. Add all herbs and seasonings. Take half of this mixture and set aside. (this will be used later for the sauce) Add bread crumbs. (start with 3/4 cup and you can add the last 1/4 cup if needed) Chop the white bread in small cubes and add. Add grated cheese and let cool for 10 minutes. Mixture should have more moisture than a traditional stuffing. Mix egg separately in a bowl and add to stuffing and mix well.

Stuff each leaf of all the artichokes. In a sauce pan add remaining liquid delicately place each Artichoke on top. Cover pan and simmer for 20 minutes.

Enjoy!!!

Grilled Buffalo Wings

wings

 

raw chicken wings any size pack you wish

Franks Red Hot Sauce 6 oz.

butter 4 tablespoons

salt and pepper taste

onion powder 1 teaspoon

granulated garlic 1 teaspoon

thyme 1/2 teaspoon

McCormick Montreal Chicken Seasoning 1 teaspoon

This recipe really cuts the calories from Deep Frying. Cut chicken wings into two parts. Discard of the wing tip. Wash and dry. I use paper towels on both sides. In a mixing bowl add all your seasonings and coat all the chicken wings equally. Let sit for 30 minutes.

While we are waiting we can heat our Franks Red Hot Sauce and add butter. Mix well until the butter is melted and whisked in. This amount is good for about 12-16 wings. Keep Warm.

Time to cook the wings on the grill. With the grill on low, grill all wings till the skin gets crispy but does not burn. This is a slow process and can take up to 40 minutes. Of course you can deep fry, or bake them as well. I find with the grill you can get close to the same crispiness as the deep fryer.

Add wings to pot with the buffalo sauce. Coat well. Enjoy!

logo2 (2)

Pork Dim Sum

3
Pork Dim Sum

 

wonton wrappers 1 pack (produce aisle)

egg 2

ground pork 3/4 pound

soy sauce 1 tablespoon

scallion 2

fresh garlic 1 teaspoon chopped

panko bread crumbs 1/8 cup

salt and pepper taste

onion powder 1 teaspoon

Ok, so let’s get started with the wonton wrappers. You will need 1 beaten egg and a pastry brush. Also, a clean working area. Take half the wonton wrappers and lay them out across a work area. Brush each wrapper with egg mixture. Now take the other half of wonton wrappers and lay on top of each egged wrapper. They should be  uniform, one on top of the other. Now, take egg mixture and lightly wet 2 sides meeting in a corner. This is so when you fold the wrapper corner to corner it seals.

Now, we will prepare meat mixture. In a mixing bowl add pork chop meat, 1 egg, soy sauce, bread crumbs, garlic, seasoning, and chopped scallion. Use mostly the white part of 2 scallions and leave the green part to garnish later. Now, gently drop a ball roughly the size of a quarter of meat mixture into the middle of the wonton wrapper. Fold wrapper over and seal. Now take a fork and bind your seal with fork marks. Trim clean with pizza cutter.

Steam or boil your Dim Sum in salted water. Strain and rinse with cold water. Lightly drizzle olive oil and toss in a bowl so they do not stick.

Now time to sear the Dim Sum. Heat a saute pan nice and hot with a tablespoon of vegetable oil. Sear each side of Dim Sum leaving nice marks. Serve with 1/4 cup of Soy Sauce garnished with your green onions for dipping sauce. Enjoy!

Chicken Rice- Fast Family recipe for busy nights.

Easy Chicken and Rice for Busy Nights with Kids:

 

chicken and rice
Easy Chicken and Rice for Busy Nights

2.5 pounds raw chicken breast cut in cubes

2 cups par boiled rice

4 cups water

 

garlic minced 1 tablespoon

3 chicken bouillon cubes

 

1 beef bouillon cube

olive oil 1/8 cup

salt taste

pepper taste

garlic powder 1/2 teaspoon

onion powder 1/2 teaspoon

water 4 cups

dry parsley 1 tablespoon

yellow coloring (Badia seasonings) 1 tablespoon

prep to finish- 45 minutes

Add olive oil to large sautee pan. When hot add raw chicken breast, garlic, rice, and seasonings. Sautee before any burning. Chicken should look par cooked. Add Water and Simmer. 30 minutes or less. When rice is cooked dish is finished….

 

logo2 (2)

Beef and Cheese Stuffed Shells

stuffedshells
Beef and Cheese Stuffed Shells

1.5 pounds ground beef

1 box large shells

1/2 diced onion

fresh garlic 1 teaspoon

basil, oregano, garlic powder, onion powder, salt, pepper, fresh basil, fresh parsley- 1/2 teaspoon of each

ricotta cheese 1/4 cup

shredded mozzarella 1/4 cup

1 egg

bread crumbs 1/4 cup

parmesan cheese 1/8 cup

Tomato Basil Sauce

Sweat chop meat until its crumbled and brown. Drain most fat, leaving just enough to sweat onions and garlic. Brown lightly. Add all seasonings. (no cheese) Set aside to cool for 15 minutes. Add mixture to Kitchen Aide using the paddle. Add the rest of the ingredients. Mix until its blended smooth. Cook shells al dente and cool. (drizzle a little olive oil and toss so they don’t stick) Fill shells with meat and cheese mixture. Use previous recipe for tomato basil sauce and coat bottom of a baking glass pan. Fill with shells. Add tomato basil sauce to top layer. Add Shredded Mozzarella. (optional) Cover with plastic wrap and then tin foil. Cook at 350 degrees for 35 minutes. Let set for 15 minutes before serving.logo2 (2)

Seafood Fra Diavolo

Zuppa
Seafood Fra Diavolo

1 whole shallot chopped

fresh chopped garlic 1 tablespoon

cayenne pepper 1/2 teaspoon

crushed red pepper 1 teaspoon

red wine 1/4 cup

butter 1 tablespoon

olive oil

1 steamed lobster tail and claws only

1/4 pound 16-20 shrimp tail off, peeled, and deveined

1/4 pound dry sea scallops

1/4 pound of fresh cleaned mussels

1/4 pound fresh cleaned little neck clams

 

Add oil to sauce pan and get hot. Sear off shrimp and scallops and take out and let rest. Add chopped shallots and garlic and cleaned mussels and clams. Add red pepper and cayenne pepper with tablespoon oflogo butter. Brown lightly and deglaze with red wine. Add 2-3 cans worth of tomato basil sauce add cooked shrimp, scallops, and lobster and cook low covered for 20-30 minutes.

logo

Bolognese Sauce

Bolagnaise
Bolognese Sauce

 1/2 onion chopped

2 carrots diced

fresh garlic 1 tablespoon

1.5 pounds Meatloaf Mix. (fresh chop meat 1 part veal, 1 part pork, 1 part beef)

crushed red pepper 1 teaspoon

red wine

tomato basil sauce- previous recipe

In a sauce pan brown off chop meat mixture. Drain off excess fat, add chopped onion, carrots, and garlic. Brown off. Add crushed red pepper. Deglaze with half a cup red wine. Add tomato basil sauce. (3 cans worth) Simmer for one hour.

logo

Tomato Basil Sauce

Plum Tomatoes
Tomato Basil Sauce

This Recipe will be the Mother Sauce for many other recipes to follow. This is a simple and Sweet Tomato Sauce. It will be used as a base for:

Meatballs, Sausage, and Pork-Sicilian Gravy

Fra diavolo- Spicy Tomato Sauce

Bolognese- Traditional Meat Sauce

  • 1 onion chopped
  • fresh garlic chopped- 2 tablespoons
  • olive oil for sautéing
  • white or red wine for deglazing
  • 4 cans of San Marzano plum tomatoes
  • salt taste
  • pepper taste
  • oregano 1 tablespoon
  • fresh basil chopped 1/8 cup
  • fresh parsley chopped 1/8 cup
  • onion powder tablespoon
  • garlic powder tablespoon

In a large sauce pan add olive oil over medium heat. Add chopped onion and garlic. Sautee till browned but not burnt. Deglaze with 1/4 cup wine. Use blender to liquefy plum tomatoes and add to pot. Add one can of water. Add all seasoning. Simmer for 2 hours.

logo

 

Bruschetta Pizza

4

Bruschetta Pizza

 

5 Chopped Roma Tomatoes

Half a Red Onion Diced

Tablespoon Fresh Chopped Garlic

Chopped Fresh Basil

Chopped Fresh Parsley

1 Ball Fresh Mozzarella

3 Tablespoons Olive Oil

Salt taste

Pepper Taste

1/4 Cup Grated Parmesan Cheese

Top fresh spun pizza pie with all ingredients and cook in pizza oven or on a pizza stone 500 degrees.

 

Continue reading Bruschetta Pizza