Banana-Blueberry-Lemon Bread ©

This is a quick and easy treat for a Sunday morning brunch, or simply a mid-morning snack with a cup of steaming hot coffee or tea.




Ingredients:

1 Cup Sugar
1 Stick butter softened
2 VERY ripe bananas mashed
2 beaten eggs
1 tsp vanilla
1 1/4 cups AP flour
1 tsp Baking soda
1 Cup walnut(*) flour (NOT walnut meal)
1/4 cup mini lemon bits
1/4 cup mini chocolate bits
1 Cup blueberries (frozen or dried are ok pre-soaked)
Cinnamon and sugar mixture.

Cream butter and sugar. Add beaten eggs, flours, baking soda, mashed bananas. Blend well with a hand mixer with beaters. Pour batter in a buttered/sugared or floured loaf pan. Sprinkle the cinnamon mix over the top of the batter. Bake in pre-heated oven at 325 degree oven for 1 hour and 15-20 minutes, or unitl a toothpick or metal skewer comes out clean and dry.

Walnut Flour(*)

Spread in a single layer on a cookie sheet, one pound of shelled walnuts. Be sure there are no shell pieces mixed in. Roast walnuts in a 500-550 degree oven until they have turned a nice dark color, but NOT burned (about 20-minutes)

Let the nuts cool completely, then put small batches in a coffee bean grinder and grind into a fine powder. Once the entire batch has been ground, spread out on a cookie tray and place back in a 350 degree oven until very dry. Watch carefully because they can easily burn at this stage.

What you will get as an end result is a dark loaf of delicious banana bread with a multitude of complimentary tastes.

Chicken Scallopini ©

Dontcha love chicken? It's so easy to prepare, and it's cost effective.








Ingredients:

4 tbs. Butter, divided (unsalted)
2 skinless boneless chicken breasts
1/3 cup water
½ tsp. Chicken bouillon or your own home made chicken base broth
Salt and Pepper to taste
2 cups sliced mushrooms
1/3 cup thinly sliced green onions
¼ cup white wine
1/3 cup heavy whipping cream

Instructions:

Melt 2 tbs. Butter in a large non-stick skillet. Sauté mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tbs. Butter in same skillet. Sauté chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. (If chicken isn’t done when golden brown place in oven on 400 degrees until remaining recipe is finished)

Add onions to pan; sauté until tender. Add water, wine, and bouillon to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Return mushrooms to sauce and let cook together about 2 minutes on low heat.

Serve over a bed of linguini, penne or ziti with chicken on top. Spoon sauce over plate. Serve with REAL garlic bread (posted here) , a nice dry white wine, and a salad.

Stuffed Grape Leaves (Dolma) ©

Lebanon, Greece, Yemen, and other Eastern countries have their own version of stuffed grapes leaves. This recipe is a combination of several different ones. Stuffed grape leaves are a delicious snack for a party, or watching a ball game especially when served with a cold, lemon dipping sauce.





Ingredients

16 oz Jar grape leaves or fresh-grape leaves
3/4 c Long grain uncooked rice
2 tsp Fresh dried mint
1 c Water
2 lb Ground lamb, beef and pork - even amounts
1/2 tsp Rosemary
1/2 tsp GREEK oregano
1/8 tsp Cinnamon
1 TBS cumin
1/2 tsp crushed or powdered dill seeds
4 lg Garlic cloves
2 - 3 large lemons

To prepare fresh grape leaves for rolling, dip one leaf at a time in boiling water for about 30 seconds and cool. Mix ground meat with rice; season with salt, pepper, cinnamon and the other spices. Remove stem from each grape leaf, if using fresh leaves. Spread each leaf on flat surface. Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point. Fold leave forward toward stuffing. Then fold right side over then the left side and roll leaf forward very tightly.

When fully rolled, squeeze it to secure. Repeat for each leaf. Neatly place each stuffed roll in a large pot in layers. Pound the garlic with mint and salt to taste, then add add 1 cup water or more as needed, and lemon juice; pour over grape leaves in the pot. Cover and bring to a boil over high heat. Cook covered, very slowly for 1 hour. Add more water if needed. Steam until grape leaves are soft and are pierced and cut easily with a fork. Do not over cook. The leaves should not fall apart. These can be further processed in a hot water bath. Put stuffed leaves in sterilized quart or pint canning jars, pour an even mixture of water and vinegar to 1/2" from top. Process for a full 15-minutes.

Lemon Dipping Sauce

6 egg yolks
Juice of 2 lemons
1 cup chicken or beef stock
Salt and pepper to taste

Beat together the egg yolks and lemon juice and add these to the stock. Cook over a low flame, stirring constantly until the sauce has thickened. Season with salt and pepper and serve hot or cold (yields about one cup). Note: This sauce can also be put to good use in soups, with fish and lamb dishes, and with salads.

Chicken with Orange, Almonds and Pistachio Nuts ©

The middle east is known for pistachio nuts, and are used in a lot of recipes. Here is one you may want to try.





Ingredients:

1 1/2 cups Basmati or long-grain rice
2 Boneless/Skinless Chicken Breasts
2 TBS Cooking oil
2 TBS Butter
1/4 Cup slivered Almonds
1/4 Cup Crushed Pistachio nuts
1/2 Cup thin slices of Orange peel
3 TBS Sugar
2 Large onions
1 TBS Hawaish(*)

2 Cups Sugar
Saffron, 1/2 teaspoon
Salt
Fresh ground Black pepper


Instructions:

Soak rice in warm water for 2-hours. Rinse and dry chicken. Peel and thinly slice onions. Fry in oil until slightly golden. Add chicken pieces sprinkled with HAWAISH and fry until color changes. Add a cup of hot water, salt and pepper and cook over medium heat for about 20 minutes. Add more hot water during cooking if necessary. About 1/2 cup of water should be remaining at the end.

Save three spoons of sugar for later use. Add remaining sugar to a cup of hot water and bring to a boil. Add chicken juice, 2-3 spoons of oil and saffron, and mix well. Soak almonds in cold water for an hour. Thinly slice orange peels. Boil for a few minutes, drain and repeat. Soak in cold water for an hour, drain, and repeat. Finally, boil for a few minutes with three TBS sugar. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 1/2 of rice. Spread chicken pieces over the rice, and cover with 1/2 of remaining rice. Spread half of almonds and orange peel over rice and cover with remaining rice. Pour sugar and chicken-juice mix prepared earlier over rice. Cover and cook over low heat for about 30 minutes. Add remainder of almonds, orange peel, and pistachios, and mix well.

Garnish with a sprig of sage.

(*)HAWAISH

HAWAISH (Spice Mix) All the spices are mixed proportionately and stored to be easily measured out for recipes. 2 TBS ground cumin 1 TBS pepper 1/2 tsp coriander, ground; 1 tsp turmeric, ground; 4 whole cloves, broken up; 4 pods cardamom seeds; 1/4 tsp nutmeg, grated; 2 bay leaves Mix all ingredients together. Store in a glass jar with a tight cover. Keep the 2 bay leaves in the mixture to keep the spices dry and clean. Do not include the bay leaves as part of the spice mixture.

Serves 2.

Lemon-Blueberry Cream Cheese Crumb Cake ©

Lemon and blueberries seem to go together very well for either breakfast, lunch, or dinner desserts. We tried this recipe and were pleased; hopefully you will be too. This recipe in the original version was posted in King Arthur's Baking Circle by Mrs. K The original recipe can still be found in the Baker's circle posted under knead2quilt's (or K2Q) recipes. The original recipe is one of the most popular on the site, and justifiable so. MrsK was a long time contributor and her recipes are all wonderful.

Lightly grease (BUTTER) and flour a 9 x 13 pan or a 10"x10"x2" corning ware glass dish. Preheat the oven to 350 degrees.

Topping:

2 TBS butter
1/2 cup white sugar
3/4 cup all purpose flour

With a fork or a pastry blender, cream contents to make a fine crumb mixture and set aside.

Cake:

1 stick (1/4 pound) softened butter
1 1/2 c. white sugar
8 oz. of Marzetti's Fruit Cream Cheese dip.
3 eggs
2 1/2 cups all purpose flour
1 TBS baking powder
1 tsp. salt
1 cup milk
1 tsp. vanilla or almond extract
1/4 cup lemon bits
2 cups blueberries (If frozen, thaw, dry, and coat with flour)

Cream the butter, sugar, and cream cheese.Mix in well-beaten eggs. Add the dry ingredients alternately with the milk and extract, beginning and ending with the dry ingredients. Gently stir in the dusted berries and lemon bits at the very end. Pour the batter in the pan and sprinkle the topping over the batter. Bake at 350 degrees for about 50 to 60 minutes, or until the cake tests done with a toothpick or a metal skewer. The cake will begin to pull away from the sides of the pan when completely done.

Snow Crab Stuffed Mushroom Caps©

Ohhhhhhhhhh, what an appetizer!!!! Try doubling or tripling the recipe!!






20-25 Stuffing Mushroom Caps, Cleaned
1/3 c. Butter
6-8 oz. King Crab Meat
1 oz. White Wine
1/2 Tsp. Pepper
1 Tsp. Lemon Juice

1/4 Cup Shredded Swiss Cheese
1/2 Cup Bread Crumbs
1/4 tsp sage
1/2 tsp savory
1/2 Cup Onions, Diced
1 Tbsp. Parsley, chopped
1 oz. Half and Half Cream
1/4 Cup Cheddar Cheese, Shredded

Preheat oven to 375 degrees. Melt butter in a medium skillet. Add onion and sauté until they become translucent. Add wine, seasonings, parsley, lemon juice, crab meat and simmer for about 3 minutes. Next add cream and swiss cheese, cook an additional 2 minutes or until cheese melts. Finally add bread crumbs and stir well. Spoon mixture into mushroom caps and place caps on cookie sheet. Sprinkle cheddar cheese on to the tops of the caps and place cookie sheet in oven. Bake 10-15 minutes or until cheese is lightly browned on top. Remove from oven and serve immediately.

Chorizo Rice or Egg Casserole ©

Chorizo is something one has to aquire a taste for. It wasn't difficult for us having lived in Waco, TX for several years. We had some wonderful Hispanic friends there who taught us how to cook Mexican National foods. Gary and Kat - and Lance - thank you for the time you spent with us. Adding cantaloupe slices and eggs rather than rice, makes for an intimate brunch.



12 ounces Jasmine Rice cooked according to directions OR 6-8 scrambled eggs
4 Medium-size chorizo sausages or a 12 ounce chub (tube)
1 small Onion, coarsely chopped
1 TBS Lard
4 ounce can of green chilies, chopped
1 cup Sour Cream
1/2 teaspoon Salt
1 dash of pepper hot sauce
2 cups Shredded jack cheese or Pepper Jack (preferred with us)
6 To 8 tomato slices

Following package directions, cook rice until al dente.

Meanwhile, melt 1-TBS lard in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked rice or eggs, chilies, sour cream, salt and pepper sauce to taste.

Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day.

Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings.

Beef Chili and Beans

Spring, summer, fall or winter, there's nothing like a bowl of chili and corn bread. For the following recipe, we use either beef or venison round steak - can use lamb as well -that has cooked in the crock pot until very tender.





Meat Ingredients

2-3 Lbs of beef, venison, or lamb round steak
6-Cups hot water
2-3 Beef bouillion cubes
2 TBS Montreal steak seasoning
1 TBS cumin

Cut steaks in half or quarters and place in crock pot. Pour in water, and add bouillion cubes, seasoning, and cumin. Stir. Turn crock pot to high. It should be cooked in 3-4 hours.

Remove when cooked and let cool on a plate. When cooled, break into silver dollar sized pieces and place in food processer with the steel blade. Pulse until the meat is slightly smaller than bite-sized pieces. We don't use ground meat because by the time the chili is cooked, it has no definition or bite.

Chili Ingredients

Chili and beans

1 medium onion, chopped
2 pound of the meat you decided to cook
2-4 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 large cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice (or 2-10Oz cans of Rotel diced tomatoes and
chopped green chillis
4 cups red beans, with liquid

DIRECTIONS:

In a large pot, cook onions and chopped meat in olive oil over medium heat. Stir frequently.

When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring to a boil. Reduce heat, and simmer for 15 minutes or until it thickens


FYI - the chocolate has absolutely no taste in the final product. It primarily provides a depth of color.

You can also add potatoes or squash slices to the chili if you're of the mind to.

Serve with corn bread with 2 Oz. Mexican corn added to the batter.

Cajun Burger ©

Burgers are in any time of year. When we lived in Colorado, it was a Friday luncheon ritual to head to a restaurant in Greeley for a Cajun burger, fries, and a pitcher of beer then take the rest of the day off from work. (The boss eventually discovered what we were doing;) we invited him to one of the luncheons and he joined us in the Friday soiree. Needless to say, he thought it was a good idea (we bought his lunch) to take the half day off. Ahhhh!! All's well that ends well! :-)

These are easy to make, and provide for a tasty start of a weekend.


Ingredients

1 Lb lean ground chuck
4 TBS Cajun Seasoning
2 TBS re-hydrated dried onion flakes

4 Onion Hamburger buns split and toasted
4 halved crispy bacon slices
Colby or Monterray Jack cheese slices
Lettuce
Sliced tomato

Thoroughly mix the first three ingredients and divide into quarters. Form patties, wrap in waxed paper and place in freezer for several hours for the spice flavor to infuse into the burger.
Charbroil your usual way. When 99% cooked, place the cheese slices on the burgers and close the lid of the BBQer so the cheese will melt.

Place burger on toasted bun, tomato slice, lettuce and whatever condiments that please your palate. Sprinkle on additional seasoning. (Vidalia onion slices are good too.)

Cajun Seasoning:

Now, open your spice cupboard, get ready to pull out the spices you'll need, and start measuring:

2 1/2 paprika
2 salt
2 garlic powder or granules
1 black pepper
1 onion powder
1 cayenne pepper
1 white pepper
1 1/4 dried leaf oregano
1 1/4 dried leaf thyme
1/2 crushed red pepper

The quantities above can be tsp, TBS, cups, etc; it's the same ratio for any measurement. I normally take all the spices and place them in a Krupps coffee grinder/mill and run it for 20-30 seconds several times so I end up with a spice powder, then store it in a tightly sealed jar and keep it in a dark place so the mixture maintains its flavor. The powder lasts twice as long as the spice flakes or leaves, and has twice the flavor; hence, you use less. I also place two bay leaves into the jar to help keep the powder moisture free.

Serve with a red or new potato salad (skins on) or new potatoes that have been quartered, skewered, oiled, spiced with the above seasoning and placed on the grill before doing the burgers so they will be ready when the burgers are done.

If you're REAL ambitious and into making your own onion buns, here's a recipe. (There's another variation of buns following this post.)

Onion Hamburger Buns

In the following order, add these to bread machine or stand mixer with dough hooks:

3 Tbsp. butter, softened
3/4 cup lukewarm milk
1/4 cup plus 1 Tbsp. lukewarm water
1 tsp onion powder
1 TBS dehydrated onion flakes
3 cups all purpose flour
1 1/2 tsp salt
1 TBS sugar
1 TBS instant yeast

Put ingredients into bread pan. Set machine on dough cycle and start. Let it run for 6-10 minutes. Remove dough, weigh it and divide into 8 even pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand or a rolling pin until they are 4-inches in diameter. Keep tops smooth.Place the rolls on a lightly greased sheet or on parchment paper. Cover lightly with oiled waxed paper so they don't stick to the paper, and set aside to raise till they are very puffy - about 1 1/2 to 2 hours.Bake at 350F for 15-20 minutes. Remove to a rack to cool. Spread some melted butter on top for a more golden and softer crust.

Hamburger Rolls - The Ultimate in Softness ©

After buying hamburger rolls for the better part of my life, I decided to test various hamburger roll recipes; none seemed too rewarding - depressing at best! I finally came up with a recipe - and actually remembered what I did - for the common hamburger roll that is soft, fluffy and tasty and FAR beyond the pasty, tasteless rolls you buy in a super market. For those of you interested in making your own rolls, here is the recipe.


4 tsp. instant yeast
2-1/2 T. sugar
1-1/3 cups of warm bottled water
4 tsp. Vegetable oil
2 cups KA AP flour
2 cups Bread flour
1-1/4 tsp. salt
4 tsp bottled water
beaten egg white.

In large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy -about 8-12 minutes.

Add oil, 2 cups of bread flour, and salt. Stir well with beaters. Remove the beaters and insert the bread hooks. Add the remaining 2 cups of AP flour, 1/2 cup at a time, and knead until dough comes together. Add addition flour if necessary to form a smooth, cohesive, elastic ball of dough. Flour counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky.

Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40 minutes.

Weigh dough, and divide into 8 equal pieces – or more for smaller buns. Roll and form the dough in balls/rounds. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with oiled, floured parchment paper. Let rise for another 20-30 minutes until doubled in size.

Beat the egg white and water. Carefully brush the egg white onto rolls. Bake rolls in preheated 350 degree oven for 15 minutes or until the rolls are golden brown.

Brown Sugar Pound Cake and Blueberry Bread

The following two recipes are excellent desserts, and very easy to make. The Brown Sugar Pound cake was originally on http://www.texascooking.com/ and provided to King Arthur's Baking Circle http://www.bakingcircle.com/ by bmwatl, an esteemed BC member. The Blueberry Cake was provided to King Arthur Baking Circle by C. Stevens.

Brown Sugar Pound Cake - Smooth and dense in texture, this cake has a wonderful caramel flavor.


Cake Ingredients

1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar
1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract


Preheat oven to 325F. Grease and flour or sugar a 10-inch tube pan, a 12-cup Bundt pan, or two 9" x 5" bread pans. If using bread pans, divide evenly between the two.

In a small bowl, combine the flour, baking powder and salt; set aside.

At medium speed with an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time(*). At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.

Pour into your prepared pan(s), and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester, metal skewer, or toothpick. If tester does not come out clean, bake for an additional 10 minutes, then test again. Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely. Frost with Brown Sugar Frosting or Brown Sugar Icing.

Brown Sugar Frosting

1 pound light brown sugar (16-ounce package
or about 2-1/4 cups plus 2 teaspoons
1/2 cup butter (1 stick)
1 5-ounce can of evaporated milk
dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Hint: When making a cake recipe that calls for several eggs to be added one at a time, break open all eggs in a separate bowl, slightly beat , then pour into the cake mixture a little at a time.
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Blueberry Bread (*** )

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 pint blueberries (about 1-1/2 cups)
1 teaspoon lemon zest
1/2 cup chopped nuts of choice – optional
2 eggs -- beaten
1 cup milk
1 tsp. vanilla
3 tablespoons vegetable oil


Preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or three mini-pans (about 6 x 3).

In a mixing bowl, whisk together the flour, sugar, baking powder and salt. Stir in the blueberries, the lemon powder and nuts if you choose to use them. In a small bowl or large measuring cup, combine the eggs, milk and oil; add to dry ingredients and mix until moistened. Transfer mixture to prepared pan(s). Bake large loaf about 55 minutes, smaller loaves 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan 15 minutes; remove from pan and cool on a rack.

You can use dried blueberries pre-soaked in water for a while, but fresh blueberries are best

(***) This recipe has been slightly modified from the original recipe. The original recipe can be found at http://www.shaboomskitchen.com

Il cocktail di aragosta con la menta

Lobster cocktail with mint is a delightful appetizer - expecially for the hot, steamy days of summer. This Sicilian appetizer is a warmup to most any meal.

Ingredients

1 Large lobster tail (or two small ones)
1 TBS of vinegar
1 stalk of celery
3 lemons
1/2 cup of olive oil
salt and pepper
finely chopped parsley (only the leaves)
Mint leaves (2-per serving)

Directions

Clean the lobster and dip in a container of cold salt-water for 30 minutes. Put a pot of water over medium heat and add salt and vinegar; bring to a simmer. Dip the lobster in the pot and simmer until done (do not over cook). Remove when cooked and place in a salad-bowl, let Cool and dice into 1/2 inch chunks.

Wash the celery, dice it into 1/4" pieces, then place in water with the juice of 2 lemons for half hour. In the meantime, flavor the diced lobster chunks with oil, salt and pepper. Add the diced celery, and the juice from the remaining lemon; stir well. Cover the salad-bowl and store in refrigerator for half hour. Divide evenly into cocktail glasses. Before serving, add the chopped parsley and garnish with the mint leaves.

Amish Peach Crumb Pie

The Amish are an incredibly simple, yet complex people. The family unit is forever binding with them. Those of you who are reading this blog and have had them as neighbors or have dealt with them on a personal level for any amount of time, know what I mean. They are generous, very introverted, yet will share whatever they have with a friend - either Amish or English (non Amish) The following recipe was given to me by one of the Amish families here in MO. Pie is always an appropriate dessert with just about any meal. Served with a few scoops of your favorite ice cream or sherbert, you can't go wrong. We had this pie a year ago at an Amish wedding reception I attended. It was a small reception; only 350 people - all but three were Amish. They sure know how to cook and bake. Their recipes are simple, yet lavish in taste.

Filling Ingredients

4 cups peaches, peeled and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 tablespoons tapioca powder

1 (9-inch) unbaked pie shell

Preheat oven to 425 degrees F.Mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell.

Crumb Ingredients

2 1/2 tablespoons butter or margarine; melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar
Mix ingredients well and sprinkle over pie shell. Bake for 45 to 50 minutes.
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Gyoza with Fried rice and dipping sauce

This recipe has been in the family since the 60's. The first time I had it, I thought it was a Mexican dish. Duh!!! What do I know? It's a very tasty snack, or can be a main meal served with fried rice. We resurrected it a few days ago for the first time in several years.

Gyoza Ingredients

1 Lb Lean ground beef
3 medium sized mushrooms finely diced
2 green onions (scallions) finely diced
1 Stalk celery finely diced
3 TBS soy sauce
1 tsp Ground ginger
2 Cloves garlic finely diced
1/4 cup finely chopped cabbage
1 Package wonton wrappers
1 beaten egg white
Vegetable oil for frying (*)

Mix all ingredients together. Place 1 to 1-1/2 teaspoons of the meat mix inside a wonton skin. Fold skin diagonally, so you end up with a triangle. Dampen the edges of the skin with egg white and press together so they will seal and not come apart in the cooking process. Place stuffed skins in hot oil - 5-6 at a time - and fry until deep golden brown. Remove from frying oil and place on paper towels. Place on oven proof dish and keep warm in the oven until all are done.

Fried Rice

2 Cups cooked Jasmine rice
2 Cups Chicken broth
4 Strips crispy bacon crumbled
1 Stalk celery finely chopped
3 Green onions finely chopped
2-3 Mushrooms finely chopped

Cook rice per instructions in chicken broth-not water. Let cool, then add remaining ingredients to rice and mix well. Sautee rice mixture on medium high in a large pan until the rice is browned and heated through.

Dipping Sauce

1/3 Cup Soy Sauce

1/3 cup Habanero Vinegar

1/2 cup water

4-6 Chive stalks that have blossoms on them (Gone to seed)

We make our own vinegars, so I don't know if Habanero vinegar is available in the stores, but it's easy to make. Add 4-6 quartered habaneros - seeds and all - chives, plus a few cloves of crushed garlic to a quart/gallon- jar/bottle. Pour heated (not real hot) vinegar into the jar of peppers, chives, and garlic and let it sit for a month or longer in a dark place so the flavors will infuse into the vinegar. It's only slightly warm, but has the wonderful flavor of the habanero. Dip the cooked gyoza into the sauce.

The gyoza can be fried, steamed or boiled. We prefer the fried version.

Il Prosciutto ha avvolto i cuscini di pollo

This is a fairly quick recipe that is very rewarding.

Ingredients:

1/2 Cup frozen, chopped spinach, defrosted
1/2 Cup ricotta cheese
Pinch of nutmeg
4 B/S chicken breasts, about 6-8 ounces each
4 Slices of prosciutto ham (preferrably imported)
2 TBS butter
1 TBS Olive oil
12 small onions or shallots (pearl onions are great here)
1 1/2 cup button mushrooms sliced in half
1 TBS all purpose flour
2/3 Cup dry white wine
1 1/4 Cups chicken stock
Salt and pepper to taste

Instructions:

Drain defrosted spinach in a strainer, and press all the water out with a spoon. In a bowl, mix spinach with the ricotta and nutmeg and season with salt and pepper.

Slit each breast through the side lengthwise and enlarge to form a pocket. Fill with the spinach mixture, reshape the chicken breasts, wrap each breast tightly in a slice of prosciutto and secure with cocktail toothpicks. Cover and chill in the refrigerator.

Heat the butter and oil in a large skillet and brown the breasts for 2 minutes on each side. Transfer the chicken to a large, shallow ovenproof dish and keep warm until required.

Sautee the mushrooms and onions for 2-3 minutes until lightly browned . Stir in the flour then gradually add the wine and chicken stock. Bring to a boil while stirring constantly. Season and spoon the mixture around the chicken.

Cook the chicken uncovered in a preheated oven at 400 degrees for 20 minutes. Turn the breasts over and cook for another 10 minutes. Remove the toothpicks. Serve the chicken with the sauce.

A nice accompaniment with this meal is a candied carrot puree, and steamed fresh green beans. Of course, a glass of chilled chardonnay wouldn't hurt either. Mangiare felice!

Yorkshire Pudding

Yorkshire pudding has been a favorite of ours for years. We generally serve it at the Christmas meal with a standing rib roast, green beans, gravy, and mashed potato.


Yorkshire-Pudding batter needs to be cold. Make it a day ahead, and refrigerate.Serves: 8

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
6 large eggs
2 1/2 cups milk

1. Sift together flour and salt. Place in bowl; make a well, and place eggs in center. Slowly whisk eggs into flour mixture until a paste forms. Gradually whisk in 1/2 cup milk.Gradually whisk in remaining 2 cups milk. Cover with plastic; chill in the refrigeratorat least 4 hours, or overnight.

2. When roast is finished, set oven at 425 degrees. When pan has been deglazed, pour 1/4 cup reserved pan drippings into roasting pan. Heat pan and drippings until very hot, about 5 minutes. Remove batter from refrigerator, and shake or whisk well; quickly pour into hot pan. Cook until crisp and golden, 20 to 30 minutes.

3. Alternate method would be to melt one stick of butter in a glass baking dish 8 1/2" x 11" then pour the batter into the dish with the melted butter. You can also make individual Yorkshire pudding servings by using a muffin tin with 1-TBS melted butter in each muffin section. I suggest getting a Texas-sized muffin tin.

Pasta Primavera

With most fresh veggies fully available most of the year , pasta primavera is a nice meal - or anytime. It can be served hot or cold as a salad.

12 ounces uncooked spaghettini, vermicelli, penne, or ziti

• 2-1/2 cups (3-inch) diagonally sliced asparagus (about 1 pound)
• 1-1/2 cups shelled green peas (about 1-1/2 pounds unshelled)
• 1 tablespoon olive oil, divided
• 2 cups diced zucchini
• 1/2 cup sliced green onions
• 1 cup fat-free, less-sodium chicken broth
• 1/3 cup dry white wine
• 2 tablespoons minced fresh basil
• 2 tablespoons minced fresh oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces thinly sliced prosciutto or ham, chopped
• 3/4 cup (3 ounces) grated Asiago or fresh Parmesan cheese


To keep the prosciutto from sticking together in the pasta, lay it out on a plate to dry after you chop it. The rich, nutty flavor of the Asiago complements the saltiness of the prosciutto, but Parmesan can be substituted if necessary.

1. Bring water to a boil in a large Dutch oven, and add the pasta. Cook pasta for 5 minutes. Add the asparagus, and cook 2 minutes. Add the peas, and cook for 1 minute. Drain well, and set aside.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini; saute 5 minutes. Add onions; saute 1 minute. Add broth and wine; bring to a boil. Stir in pasta mixture, basil, and oregano; cook 1 minute. Remove from heat; stir in 1 teaspoon oil, salt, pepper, and prosciutto. Spoon 1-1/4 cups primavera into each of 8 shallow bowls; top each serving with 1-1/2 tablespoons cheese. Yield: 8 servings.

Quick and easy Italian summer meal

This is quick and tasty. You can do it outside on the grill in a matter of minutes.

2 TBS olive oil
2 TBS butter
1/4 Cup Marsala Wine
1 Green Pepper Sliced in 1/2 " slices
2 Large Portabella mushrooms sliced in 1/2" slices and halved
1 Large onion sliced in rounds - 1/2" slices
2 Italian sausages sliced lengthwise OR a grilled B/S chicken breast
2 Kaiser or Hoagie rolls
Garlic powder for veggies and rolls

Grill sausages then slice in half lengthwise. In the mean time, sautee veggies in oil,butter, and wine until fairly soft. Split rolls in half lengthwise and toast on grill with a tad of garlic powder.
Place sliced sausages on bottom half of roll.

Drain and distribute veggies on roll - close roll with the top. You might want to spread a little marinara sauce on it too if you have it in the fridge. Also great on pasta.

Mangiare buono! Piacere!

Hot and Spicy Marinade

This is guaranteed to 'tickle' your fancy if you like tender and spicy.






Blend together:

4 minced green onions
2 seeded jalapeno or habanero peppers
1/3 cup lemon juice
1/4 cup honey
2 tablespoons olive oil
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme leaves)
1/2 teaspoon salt
1/4 teaspoon ground allspice
a pinch of nutmeg.

Put meat in a sealable plastic bag, then pour in the marinade. Turn over from time to time. Best if marinated 4-hours or over night for an EXTRA surprise.

Blend all until smooth in a blender. This is good with chicken, beef, or pork. WARNING!! Be prepared for the morning after.

Bracioli and Meatballs

This recipe is simply fantastico!!! If you have the time and the hunger for an exquisite Italian meal, try this. Your guests and family will keep coming back for more. Served with sauteed zuchini squash, garlic, onions, and mushrooms, and REAL garlic bread, linguini or rigitoni and chianti? Oh MY!!

For the braciole:

1 1/2 cups milk
2 cups cubed (1/2 inch) day-old Italian bread
2 hard-boiled eggs, peeled and coarsely chopped
1/3 cup chopped fresh Italian parsley
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup raisins
1/4 cup toasted pine nuts
1 clove garlic, chopped fine
2 pounds beef bottom round, cut into 12 slices, each 1/2-inch thick
12 slices (about 6 ounces) imported Italian prosciutto
1/4 pound imported provolone cheese, cut into 1/4- by 1/4- by 2-inch sticks
Salt, to taste
Freshly ground pepper, to taste

For the sauce:

1/3 cup extra-virgin olive oil
2 small onions (about 8 ounces), chopped
2 cloves garlic, chopped fine
3 (35-ounce) cans crushed Italian plum tomatoes (preferably San Marzano)
1 cup dry red wine
3 tablespoons tomato paste
4 bay leaves
Water, as needed
Salt, to taste
Crushed hot red pepper, to taste
2 pounds sweet or hot Italian sausage

Meatballs:

1/2 pound ground pork
1/2 pound ground beef
1 cup fine, dry bread crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup chopped fresh Italian parsley
2 cloves garlic, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
All-purpose flour
1/4 cup olive oil
1/4 cup vegetable oil
2 pounds rigatoni
2/3 cup freshly grated Parmigiano-Reggiano

For the braciole:

Pour the milk into a medium bowl, add the bread cubes, and let soak until the bread is very soft, 20 to 30 minutes. Drain the bread, squeeze out the excess milk from the cubes with your hands, and return it to the bowl. Stir in the chopped eggs, parsley, Parmigiano-Reggiano, raisins, pine nuts and garlic to create a stuffing. Mix well and set aside.

With the toothed side of a heavy meat mallet, pound each slice of beef into a thickness of about 1/4 inch. Arrange one of the pounded meat slices in front of you with one of the short sides closest to you. Top with a slice of prosciutto, and tap the prosciutto with the back side of a knife so it adheres to the beef. Spread 2 tablespoons of the stuffing along the edge of the meat closest to you, leaving a 1/2-inch border. Place a stick of provolone over the stuffing. Fold the border over the provolone, then fold the side borders in to overlap the edges of the stuffing. Roll into a compact roll about 4 inches long. Secure the end flap with a toothpick. Repeat with the remaining beef and stuffing, then season the rolls with salt and pepper.

To brown the braciole, heat olive oil in a large heavy casserole over medium heat. Stir in the onions and garlic and cook until the onion is wilted, about 5 minutes. Add as many of the braciole as will fit in a single layer and cook, turning as necessary, until golden on all sides, about 7 minutes. If necessary, repeat with any remaining braciole. Adjust the heat under the pan as necessary to prevent the beef from scorching.

For the sauce: Empty the tomatoes into a bowl and squeeze with your hands until coarsely crushed, removing the cores as you do. If necessary, return all the braciole to the casserole. Pour the wine into the casserole, bring to a boil and cook until most of the wine has evaporated. Stir in the tomatoes and bring to a boil. Add tomato paste and bay leaves and stir until the paste is dissolved. Season lightly with salt and crushed red pepper, adjust the heat to simmering, and cook, adding water as necessary to keep the braciole completely submerged until the beef is tender, about 3 hours.

After the braciole have been simmering in the sauce for about 1-1/2 hours, add 2 pounds hot or sweet Italian sausages, poked all over with a fork and browned.

For the meatballs:

Crumble pork and beef into a mixing bowl. Sprinkle the bread crumbs, 1/3 cup grated cheese, parsley and garlic over the meat. Beat the egg with salt and pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix. Shape the meat mixture into 1-1/2-inch balls. Dredge the meatballs in the flour until lightly but evenly coated. Heat 1/4 cup olive oil and the vegetable oil in a large skillet over medium-high heat. Slip as many meatballs into the skillet as will fit without overcrowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning, and add them to the pot after the braciole have been simmering for 2 hours.

When the meats are cooked, transfer them to platters, spoon a little sauce over them, and cover with aluminum foil to keep warm.

Cook rigatoni according to package directions, drain well and return to the cooking pot. Add enough of the sauce to coat the rigatoni lightly, season with Parmigiano-Reggiano or Pecorino Romano cheese, and transfer the sauced pasta to a large platter. Pass any remaining sauce and some grated cheese separately. Remove the toothpicks before serving. The braciole can be prepared up to two days in advance, then reheated over low heat until warmed through.