Hi everyone. I don't have much time today so I am going to give you a very simple recipe. This is one you can whip up in a very short time if you buy the ingredients. Or, if you have time you can bake the cookies yourself. I almost always bake my own but on occasion have run to the Bakery to get some. The other good thing about this yummy little treat is that you can mix and match a ton of different combinations. I have done big thick Oatmeal cookies with Vanilla ice cream, Thin Lemon crisps with Lemon Sherbet, Chocolate Chip with Vanilla or Chocolate (for the Chocoholic) and on and on. Make up your own combination. They are fun, delicious and people will think you are a baking Wizard!
MINI BAKED ALASKA
Cookies (as many as you need 1 per person)
Ice Cream or Sherbet (you match the flavor with the cookie)
Meringue
Take one cookie and with an ice cream scoop (large) place one scoop of the ice cream on top of the cookie. Put in the freezer until frozen solid.
To make Meringue, put 1/2 cup sugar and 2 tablespoons of water into a small saucepan and cook until it reaches 235 degrees on your thermometer. In the meantime beat 4 egg whites until foamy, add 1/2 tsp cream of tarter then whip until the whites are stiff. In a thin stream while still beating on high add the sugar mixture to the egg whites. Beat until glossy.
Take the cookies out of the freezer and quickly frost them with the meringue. With your mini torch quickly brown the meringue. There you have it. Mini Baked Alaska. What a great treat! Try them soon. Your guests will love them and your kids will want them all the time.
Thanks for stopping n today have a great weekend
Ciao
Grayce
Friday, February 26, 2010
Thursday, February 25, 2010
LINDA'S CELEBRATION EGGS
Today I have a wonderful recipe for super delicious stuffed eggs from my sister Linda. They are amazing! Not to mention how beautiful they look on your platter.
Without further ado here is the recipe. Try them soon.
LINDA'S CELEBRATION EGGS
1 dozen eggs
1/4 cup Knudsen sour cream
1/3 cup Miracle Whip
2 heaping tsp Sweet Relish
5 strips Bacon
2/3 cup grated Cheddar Cheese
1 tablespoon Dijon Mustard
Black Olives
Red Bell Pepper
Chinese Red Hot Garlic Sauce
Using a large pan, put eggs in cold water. Bring to a boil, take off the burner and cover for 15 minutes. They will now peel exceptionally well. In a bowl, put the yolks of the eggs and place the halved whites on your best egg dishes. With a fork flake the yolks.
In a skillet cook bacon until well done and finely chop. This can be done ahead of time. Add all top 7 ingredients to the eggs. Salt and Pepper lightly. Mix well and taste. If the balance is there and they are not too dry, the ingredients are fine. Eggs come in different sizes so the mixture of sour cream, mustard, miracle whip and relish will vary. Add just a shot of the Chinese Hot Garlic Sauce, if you like just a little hint of heat (trust me, it's delicious).
I like to pipe my egg mixture into the shells, but you can spoon it in. You will have plenty to be generous. Slice the black olives and put a circle on top of each egg. Put a small piece of red pepper in the center of the olive. It is really beautiful! Garnish with flat leaf parsley and thin slices of the pepper and serve. Chilling will enhance the flavor.
The cheese adds a new dimension to the eggs and the hot garlic sauce makes them exceptional as an appetizer with drinks or punch. I promise you, people will ask for the recipe. It never fails once you balance the flavors and texture to suit your taste. You can sprinkle with paprika before putting the olives on but I skip this step.
Mama Mia!!!!!
Thanks Linda for the great recipe. Try it soon my followers, it is really great!
Thanks for stopping in today
Ciao
Grayce
Without further ado here is the recipe. Try them soon.
LINDA'S CELEBRATION EGGS
1 dozen eggs
1/4 cup Knudsen sour cream
1/3 cup Miracle Whip
2 heaping tsp Sweet Relish
5 strips Bacon
2/3 cup grated Cheddar Cheese
1 tablespoon Dijon Mustard
Black Olives
Red Bell Pepper
Chinese Red Hot Garlic Sauce
Using a large pan, put eggs in cold water. Bring to a boil, take off the burner and cover for 15 minutes. They will now peel exceptionally well. In a bowl, put the yolks of the eggs and place the halved whites on your best egg dishes. With a fork flake the yolks.
In a skillet cook bacon until well done and finely chop. This can be done ahead of time. Add all top 7 ingredients to the eggs. Salt and Pepper lightly. Mix well and taste. If the balance is there and they are not too dry, the ingredients are fine. Eggs come in different sizes so the mixture of sour cream, mustard, miracle whip and relish will vary. Add just a shot of the Chinese Hot Garlic Sauce, if you like just a little hint of heat (trust me, it's delicious).
I like to pipe my egg mixture into the shells, but you can spoon it in. You will have plenty to be generous. Slice the black olives and put a circle on top of each egg. Put a small piece of red pepper in the center of the olive. It is really beautiful! Garnish with flat leaf parsley and thin slices of the pepper and serve. Chilling will enhance the flavor.
The cheese adds a new dimension to the eggs and the hot garlic sauce makes them exceptional as an appetizer with drinks or punch. I promise you, people will ask for the recipe. It never fails once you balance the flavors and texture to suit your taste. You can sprinkle with paprika before putting the olives on but I skip this step.
Mama Mia!!!!!
Thanks Linda for the great recipe. Try it soon my followers, it is really great!
Thanks for stopping in today
Ciao
Grayce
Tuesday, February 23, 2010
STUFFED CHICKEN ROLLS
First of all Welcome to Jeff a new follower. (il benvenuto e gode di). Today I am sharing a recipe of mine that is another different way to serve Chicken. It is a combination of some wonderful flavors that I think you will really enjoy. And since we are supposed to have rain and cold for the next 3 to 5 days (ugh) we may as well make something wonderful for dinner. Again, when will it be Summer? Enough cold already. Anyway, this dish is sure to warm the cockles of your heart (whatever those are) and make your tummy happy.
STUFFED CHICKEN ROLLS (ala Grayce)
serves four
4 boneless chicken breast halves
Wild rice (get a pkg of precooked at Trader Joe's or make 1 cup
Fontina cheese
Mushrooms
Italian flat leaf parsley
Chicken broth
White Wine
salt pepper
Butter
You can buy Breast filets and then pound them out slightly or use regular skinless breast halves and really pound them out nice and thin. Cook the rice. Slice 1 and 1/2 cups of mushrooms and saute them in 2 tablespoons of butter. Put the rice into a bowl and with a slotted spoon lift out the mushrooms and add to the rice. Add salt and pepper. Add 2 to 3 tablespoons chopped parsley. Place one slice of Fontina cheese on each flattened breast, then some of the rice mixture. Roll up and secure with a tooth pick. Add 2 tablespoons of butter to the saute pan in which you did the mushrooms. Add the chicken breasts and cook over med heat until brown on all sides. Remove from the pan. Add 1 cup chicken broth, and 1/4 cup of white wine to the pan. Cook for about 3 minutes. Add the chicken back into the pan and cover and cook over low heat until the chicken is no longer pink. About 40 minutes. Remove from pan and place on a platter, pour the juice over all. Serve with a green vegetable and a salad.
You can also remove the chicken from the pan, let stand for a minute or two, slice each one on a diagonal and serve on a bed of sauteed spinach. (Saute quickly with olive oil, garlic, salt and pepper) Yummy.
Thanks for stopping in today (this is Wed. recipe but I am writing it Tues night)
Ciao
Grayce
STUFFED CHICKEN ROLLS (ala Grayce)
serves four
4 boneless chicken breast halves
Wild rice (get a pkg of precooked at Trader Joe's or make 1 cup
Fontina cheese
Mushrooms
Italian flat leaf parsley
Chicken broth
White Wine
salt pepper
Butter
You can buy Breast filets and then pound them out slightly or use regular skinless breast halves and really pound them out nice and thin. Cook the rice. Slice 1 and 1/2 cups of mushrooms and saute them in 2 tablespoons of butter. Put the rice into a bowl and with a slotted spoon lift out the mushrooms and add to the rice. Add salt and pepper. Add 2 to 3 tablespoons chopped parsley. Place one slice of Fontina cheese on each flattened breast, then some of the rice mixture. Roll up and secure with a tooth pick. Add 2 tablespoons of butter to the saute pan in which you did the mushrooms. Add the chicken breasts and cook over med heat until brown on all sides. Remove from the pan. Add 1 cup chicken broth, and 1/4 cup of white wine to the pan. Cook for about 3 minutes. Add the chicken back into the pan and cover and cook over low heat until the chicken is no longer pink. About 40 minutes. Remove from pan and place on a platter, pour the juice over all. Serve with a green vegetable and a salad.
You can also remove the chicken from the pan, let stand for a minute or two, slice each one on a diagonal and serve on a bed of sauteed spinach. (Saute quickly with olive oil, garlic, salt and pepper) Yummy.
Thanks for stopping in today (this is Wed. recipe but I am writing it Tues night)
Ciao
Grayce
PORK TENDERLOIN (ITALIAN STYLE)
Good morning everyone. Thanks to those of you who had such beautiful comments on my blog yesterday. It was such a hard day for me. Thanks again.
Today I have a simple recipe that I make for a change of taste to the little Pork Loins. You can get them at Trader Joe's two in a package, in most markets and at Costco. They are about 1 1/4 inch around and cook up in about 35 minutes. So you can easily have a delicious dinner on the table in about an hour.
There are so many ways to make these tasty loins and all are wonderful. This is one that is my Italian version. I hope you enjoy it.
PORK TENDERLOIN (ITALIAN STYLE)
2 little Pork Tenderloins about 1 1/4 ' around
Olive Oil
Garlic
Oregano
Red Wine
Salt and Pepper
Make slits in the tenderloins and put slivers of garlic in them. In a large plastic bag add 1/2 cup Olive Oil, 1 tsp dried Oregano, 1/4 cup Red Wine. Put the tenderloins in the bag and seal it up. Lay the bag flat in a baking dish. Let them marinate for about a 1/2 hour. Heat oven to 425 degrees. Remove tenderloins from bag and discard the juices. Place them in a shallow pan and salt and pepper them. Bake for about 35 minutes. Let stand for about 5 or 6 minutes before slicing. While the pork is cooking you can boil little potatoes in water with about 1 tablespoon of salt. When done, drain and add 2 tablespoons of unsalted butter and some fresh chopped parsley. Add a crisp green salad or some fresh asparagus (now in season). And there you have a great, delicious dinner in a very short time.
Thanks for stopping in today
Ciao
Grayce
Today I have a simple recipe that I make for a change of taste to the little Pork Loins. You can get them at Trader Joe's two in a package, in most markets and at Costco. They are about 1 1/4 inch around and cook up in about 35 minutes. So you can easily have a delicious dinner on the table in about an hour.
There are so many ways to make these tasty loins and all are wonderful. This is one that is my Italian version. I hope you enjoy it.
PORK TENDERLOIN (ITALIAN STYLE)
2 little Pork Tenderloins about 1 1/4 ' around
Olive Oil
Garlic
Oregano
Red Wine
Salt and Pepper
Make slits in the tenderloins and put slivers of garlic in them. In a large plastic bag add 1/2 cup Olive Oil, 1 tsp dried Oregano, 1/4 cup Red Wine. Put the tenderloins in the bag and seal it up. Lay the bag flat in a baking dish. Let them marinate for about a 1/2 hour. Heat oven to 425 degrees. Remove tenderloins from bag and discard the juices. Place them in a shallow pan and salt and pepper them. Bake for about 35 minutes. Let stand for about 5 or 6 minutes before slicing. While the pork is cooking you can boil little potatoes in water with about 1 tablespoon of salt. When done, drain and add 2 tablespoons of unsalted butter and some fresh chopped parsley. Add a crisp green salad or some fresh asparagus (now in season). And there you have a great, delicious dinner in a very short time.
Thanks for stopping in today
Ciao
Grayce
Monday, February 22, 2010
LADY BALTIMORE CAKE
Today is a very emotional day for me. It is my Mother's Birthday. She died at 90 years old a couple of years ago just after her 90th birthday. I miss her so much. I still cry every time I think about her, which is most of the time. She was the most important person in my life. I am what I am because of her. She was the kindest, most honest, most loving person I have ever know. Even though she lived in Oregon with my sister, I talked with her everyday. Some days when my sister was not at home, she called me two or three times a day, or I called her. Just saying hello. I would give all that I have to have just 5 more minutes with her. I loved her so much. Don't ever be too busy to call your parents as often as possible. When they are gone you will wish you could speak with them one more time.
Anyway, one of my Mother's favorite cakes, was one she called, Lady Baltimore Cake. I think it may have been from Betty Crocker. I have it written down from my Mom but she probably got it from the Betty Crocker cook book that she had for years and years. So today, in her honor here is the recipe.
LADY BALTIMORE CAKE
2 9" layers grease and flour the pans
Cream until fluffy 1/2 cup shortening and 1/2 cup butter and 2 cups of sugar
Sift together 3 cups sifted SOFTASILK flour, 4 tsp baking powder 1 tsp salt
stir in alternately with 1 1/2 cups thin milk (1/2 water)
2 tsp vanilla
Fold in 6 egg whites stiffly beaten
Pour into prepared pans and bake until cake tests done. (350 degrees for 30 to 35 minutes) just until done. Do not over bake.
Frost with fluffy cooked frosting,
Mix together and boil to 242 degrees
2 1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
Pour slowly, beating constantly over 3 stiffly beaten egg whites, add 1 tsp vanilla.
Frost cake and sprinkle top and sides with coconut.
It is a moist and delicious cake. Try it for your next special occasion.
Thanks for stopping in today
Ciao
Grayce
Anyway, one of my Mother's favorite cakes, was one she called, Lady Baltimore Cake. I think it may have been from Betty Crocker. I have it written down from my Mom but she probably got it from the Betty Crocker cook book that she had for years and years. So today, in her honor here is the recipe.
LADY BALTIMORE CAKE
2 9" layers grease and flour the pans
Cream until fluffy 1/2 cup shortening and 1/2 cup butter and 2 cups of sugar
Sift together 3 cups sifted SOFTASILK flour, 4 tsp baking powder 1 tsp salt
stir in alternately with 1 1/2 cups thin milk (1/2 water)
2 tsp vanilla
Fold in 6 egg whites stiffly beaten
Pour into prepared pans and bake until cake tests done. (350 degrees for 30 to 35 minutes) just until done. Do not over bake.
Frost with fluffy cooked frosting,
Mix together and boil to 242 degrees
2 1/2 cups sugar
1 tablespoon light corn syrup
1 cup water
Pour slowly, beating constantly over 3 stiffly beaten egg whites, add 1 tsp vanilla.
Frost cake and sprinkle top and sides with coconut.
It is a moist and delicious cake. Try it for your next special occasion.
Thanks for stopping in today
Ciao
Grayce
Friday, February 19, 2010
PIZZA WITH BROCCOLINI AND SUN DRIED TOMATOES
Hi everyone. Short week for the blog. But now I am in the swing of things and the recipes are swirling. For those of you who are not eating meat during Lent, I have a great Friday night recipe today. I for one never seem to know what to make. So I turn to my meatless Pasta dishes or Pizza's. This recipe is great for a Sunday lunch, a light dinner with a salad or whenever you want a tasty, good for you Pizza. I make this often for myself, it is so good.
PIZZA WITH BROCCOLINI AND SUN DRIED TOMATOES
1 ball of Pizza Dough (white or wheat). You can get this at Trader Joe's or just at your local pizza parlour. Just ask them for a ball of dough.
Sun dried Tomatoes packed in olive oil
Feta cheese
1 pkg of Broccolini (in the packages vegetable section, usually where the mushrooms are placed) Trader Joe's are the least expensive. $2.49 per pkg
5 or 6 large Mushrooms
Olive Oil
Salt and pepper
Set oven to 450 degrees.
Cut 1/4" off of the ends of the Broccolini. Then cut them into 1" pieces, place in a shallow dish with about 1/4 cup water, cover and microwave on high for about 5 minutes. In a large skillet, put about 3 or 4 tablespoons of olive oil. Slice the mushrooms thin and cook in the oil until tender. Drain the Broccolini and add to the mushrooms. Add salt and pepper and saute for a couple of minutes. Remove from heat. Roll out the dough to make a thin crust. Drizzle with olive oil and bake for about 10 minutes or until almost done. Remove from oven and top with Broccolini, Mushrooms, diced Sun Dried Tomatoes, and Crumbled Feta Cheese. Put back into the oven until hot and cheese has melted. Remove from the oven, sprinkle with some Parmesan Cheese and a little Red Pepper. Yummy! Serve with a side salad.
Great Lunch or light dinner.
Thanks for stopping in today, have a great weekend
Ciao
Grayce
PIZZA WITH BROCCOLINI AND SUN DRIED TOMATOES
1 ball of Pizza Dough (white or wheat). You can get this at Trader Joe's or just at your local pizza parlour. Just ask them for a ball of dough.
Sun dried Tomatoes packed in olive oil
Feta cheese
1 pkg of Broccolini (in the packages vegetable section, usually where the mushrooms are placed) Trader Joe's are the least expensive. $2.49 per pkg
5 or 6 large Mushrooms
Olive Oil
Salt and pepper
Set oven to 450 degrees.
Cut 1/4" off of the ends of the Broccolini. Then cut them into 1" pieces, place in a shallow dish with about 1/4 cup water, cover and microwave on high for about 5 minutes. In a large skillet, put about 3 or 4 tablespoons of olive oil. Slice the mushrooms thin and cook in the oil until tender. Drain the Broccolini and add to the mushrooms. Add salt and pepper and saute for a couple of minutes. Remove from heat. Roll out the dough to make a thin crust. Drizzle with olive oil and bake for about 10 minutes or until almost done. Remove from oven and top with Broccolini, Mushrooms, diced Sun Dried Tomatoes, and Crumbled Feta Cheese. Put back into the oven until hot and cheese has melted. Remove from the oven, sprinkle with some Parmesan Cheese and a little Red Pepper. Yummy! Serve with a side salad.
Great Lunch or light dinner.
Thanks for stopping in today, have a great weekend
Ciao
Grayce
Thursday, February 18, 2010
CHICKEN WITH LEMONS AND OLIVES
Yea! My computer is fixed. I feel like I have not put up a recipe for weeks. It is amazing how much you can miss not having a computer for 3 or 4 days. For the first couple of days I kept coming upstairs to use my computer, then remembered it was not there. But, guess what? Life goes on and nothing happened. I'm still here. The only bad thing was my e-mail had over 400 in it. Mostly junk. Wish I could remedy that horrible situation.
Anyway, today I give you a chicken recipe. When we lived in Irvine we used to go this awesome restaurant that served Middle Eastern food. It was the kind where you eat with your hands and has 7 courses. They served a chicken dish that was so amazing. Once after having dinner there, I decided to try and replicate that chicken dish. It turned out quite well. So here it is for you today. They used a whole chicken and I'm sure it was done in the oven. I made it that way too. But then I decided you could probably do it stove top also, and in less time. It was a hit. So here is the stove top version for you today.
CHICKEN WITH LEMONS AND OLIVES
4 to 6 Chicken breasts (1/2) and thighs skin on
Beldi olives. These are the green olives that have similar texture and taste to the regular canned black olives. You can get them canned or in the fresh olive section.
2 lemons (cut one onto thin slices)
Olive oil
White wine
Couscous
Put a little olive oil in a deep chicken fryer and let it get hot. Salt and pepper the chicken on both sides. Brown the chicken well on both sides. Let the skin get nice and crisp. Remove from the pan and set aside. Add the juice of one lemon, and 1/2 cup white wine to the pan, cook over low heat till it begins to reduce a little. Add the chicken back into the pan with the lemon slices and the olives. Cover and cook over low heat until the chicken is very tender and moist and the lemon slices are very tender. In the meantime cook the Couscous. When the chicken is done, spread the couscous out on a large platter and put the chicken, lemons and olives on top. Pour juice over all.
I hope you try this soon. Just another way to spruce up chicken!
Thanks for stopping in today
Ciao
Grayce
Anyway, today I give you a chicken recipe. When we lived in Irvine we used to go this awesome restaurant that served Middle Eastern food. It was the kind where you eat with your hands and has 7 courses. They served a chicken dish that was so amazing. Once after having dinner there, I decided to try and replicate that chicken dish. It turned out quite well. So here it is for you today. They used a whole chicken and I'm sure it was done in the oven. I made it that way too. But then I decided you could probably do it stove top also, and in less time. It was a hit. So here is the stove top version for you today.
CHICKEN WITH LEMONS AND OLIVES
4 to 6 Chicken breasts (1/2) and thighs skin on
Beldi olives. These are the green olives that have similar texture and taste to the regular canned black olives. You can get them canned or in the fresh olive section.
2 lemons (cut one onto thin slices)
Olive oil
White wine
Couscous
Put a little olive oil in a deep chicken fryer and let it get hot. Salt and pepper the chicken on both sides. Brown the chicken well on both sides. Let the skin get nice and crisp. Remove from the pan and set aside. Add the juice of one lemon, and 1/2 cup white wine to the pan, cook over low heat till it begins to reduce a little. Add the chicken back into the pan with the lemon slices and the olives. Cover and cook over low heat until the chicken is very tender and moist and the lemon slices are very tender. In the meantime cook the Couscous. When the chicken is done, spread the couscous out on a large platter and put the chicken, lemons and olives on top. Pour juice over all.
I hope you try this soon. Just another way to spruce up chicken!
Thanks for stopping in today
Ciao
Grayce
Wednesday, February 17, 2010
NEW RECIPE TOMORROW
Thank you to all my readers and followers for being so patient. My computer is fixed and there will be a new recipe tomorrow
Friday, February 12, 2010
ZITI WITH MOZZARELLA, TOMATOES, OLIVES AND BASIL
Hi everyone. Well the really beautiful California weather is about to start, and just in time for the weekend. By this afternoon it will be in the high 70's and 80 on the weekend. Time to get up off of the couch and get out and about this weekend. Enjoy the wonderful, sunny days ahead. THIS is why we live in California.
Today I have another way to make a quick, delicious Pasta dish. I am always thinking of ways to do something different with different kinds of Pasta. All of them are wonderful. There is no such thing as a bad dish of Pasta.
ZITA WITH MOZZARELLA, TOMATOES, OLIVES AND BASIL
1 lb pkg Barilla Ziti
2 containers of Fresh, small Mozzarella balls (in the cheese section) packed in water. Drained
Cherry tomatoes (1 container)
Kalamata olives without pits
Fresh Basil
Parmesan cheese
Olive Oil
Spray a large casserole dish Or put a little Olive Oil in and spread all over. Chiffonade about 8 leaves of fresh Basil. Cut the Cherry Tomatoes in half, cut 1/2 cup of Olives in half. Cook the Ziti until it is almost al dente. Drain and put into a large bowl. Mix the Ziti, the Basil, the Olives, the Tomatoes and the Cheese. Add 1/4 cup of Olive Oil, salt and pepper. Toss all together. Pour into the casserole. Top with 1/2 cup of Parmesan. Bake at 350 degrees for about 35 to 40 minutes until the Mozzarella has melted. Yummy. Serve with a crisp green salad and don't forget a glass of Wine.
Thanks for stopping in today
Ciao
Grayce
Today I have another way to make a quick, delicious Pasta dish. I am always thinking of ways to do something different with different kinds of Pasta. All of them are wonderful. There is no such thing as a bad dish of Pasta.
ZITA WITH MOZZARELLA, TOMATOES, OLIVES AND BASIL
1 lb pkg Barilla Ziti
2 containers of Fresh, small Mozzarella balls (in the cheese section) packed in water. Drained
Cherry tomatoes (1 container)
Kalamata olives without pits
Fresh Basil
Parmesan cheese
Olive Oil
Spray a large casserole dish Or put a little Olive Oil in and spread all over. Chiffonade about 8 leaves of fresh Basil. Cut the Cherry Tomatoes in half, cut 1/2 cup of Olives in half. Cook the Ziti until it is almost al dente. Drain and put into a large bowl. Mix the Ziti, the Basil, the Olives, the Tomatoes and the Cheese. Add 1/4 cup of Olive Oil, salt and pepper. Toss all together. Pour into the casserole. Top with 1/2 cup of Parmesan. Bake at 350 degrees for about 35 to 40 minutes until the Mozzarella has melted. Yummy. Serve with a crisp green salad and don't forget a glass of Wine.
Thanks for stopping in today
Ciao
Grayce
Thursday, February 11, 2010
STUFFED CHICKEN BREASTS
Good morning! Looks like another sunny day. And the expected high for the weekend is 80 degrees. I sure hope so. I am really over the cold, rainy weather. Not our typical weather at all. Today I have a little different take on chicken breasts for you. I am not a huge fan of chicken, but there are certain ways to fix it that are really tempting and tasty. This is one that I came up with that should make even the pickiest eaters happy.
STUFFED CHICKEN BREASTS
2 whole chicken breasts skin on, cut in half
1 cup Ricotta cheese
1/4 Parmesan
Fresh Rosemary
2 Lemons
7 or 8 mushrooms
olive oil
Slice the mushrooms and saute them in about 1 tablespoon of olive oil. Salt and pepper them and then drain the oil. Let them cool for a few minutes. In a bowl, mix the Parmesan, Ricotta, and 1 tablespoon fresh chopped Rosemary, and the zest from 1 Lemon. Add the cooled mushrooms, mix and divide into fourths. Stuff under the skin of the Chicken Breasts. Drizzle the top of the Chicken Breasts with a little Olive Oil and sprinkle with salt. Thinly slice another Lemon and place two slices on top of each breast. Place on shallow pan and bake at 350 degrees for about 40 minutes or until breasts are no longer pink. Let set for 6 or 7 minutes before serving. Top each Breast with a sprig of fresh Rosemary.
These are really yummy. The mushrooms, rosemary and lemon with the cheese, wonderful!
Try it soon.
Thanks for stopping in today
Ciao
Grayce
STUFFED CHICKEN BREASTS
2 whole chicken breasts skin on, cut in half
1 cup Ricotta cheese
1/4 Parmesan
Fresh Rosemary
2 Lemons
7 or 8 mushrooms
olive oil
Slice the mushrooms and saute them in about 1 tablespoon of olive oil. Salt and pepper them and then drain the oil. Let them cool for a few minutes. In a bowl, mix the Parmesan, Ricotta, and 1 tablespoon fresh chopped Rosemary, and the zest from 1 Lemon. Add the cooled mushrooms, mix and divide into fourths. Stuff under the skin of the Chicken Breasts. Drizzle the top of the Chicken Breasts with a little Olive Oil and sprinkle with salt. Thinly slice another Lemon and place two slices on top of each breast. Place on shallow pan and bake at 350 degrees for about 40 minutes or until breasts are no longer pink. Let set for 6 or 7 minutes before serving. Top each Breast with a sprig of fresh Rosemary.
These are really yummy. The mushrooms, rosemary and lemon with the cheese, wonderful!
Try it soon.
Thanks for stopping in today
Ciao
Grayce
Wednesday, February 10, 2010
GORGONZOLA/PEAR BURGERS
Good morning everyone. Ever get tired of just plain old Burgers? Even though there is nothing quite like a wonderful Cheeseburger with all the fixings, sometimes I like to just jazz them a little with something different. Today I have a recipe that I put together last summer while in one of my "not the same old thing again" moods. I found out that everyone loved the new combination. Now I make it quite often. Especially when pears are in abundance at the market. So here is a new fresh take on the everyday burger.
GORGONZOLA/PEAR BURGER
1 pound ground beef
Gorgonzola Cheese (1 piece or 2 small pkgs)
1 pkg of Arugla
2 or 3 Pears
Mayo
1 pint Strawberries
Make 6 patties with the ground beef. Top three of them with 1 tbls of gorgonzola. Place 1 patty on top of each to make 3 burgers. Salt and pepper each side. Grill on your grill outside or on your stovetop grill. to your desired doneness. In the meantime, mix about 1/2 cup of Mayo with 1/4 cup of Gorgonzola. Spread on both side of the burger buns. When burgers are done place on one half of the bun and top with 5 or 6 pieces of Arugula, and 5 or 6 thin slices of Pear. Top with other half of bun.
Make a salad of Arugula, Pears, sliced Strawberries and your favorite dressing to accompany the burger.
Now that's a Burger. Talk about a taste treat! I hope you will try it soon. they are really awesome.
Thanks for stopping in today
ciao
Grayce
GORGONZOLA/PEAR BURGER
1 pound ground beef
Gorgonzola Cheese (1 piece or 2 small pkgs)
1 pkg of Arugla
2 or 3 Pears
Mayo
1 pint Strawberries
Make 6 patties with the ground beef. Top three of them with 1 tbls of gorgonzola. Place 1 patty on top of each to make 3 burgers. Salt and pepper each side. Grill on your grill outside or on your stovetop grill. to your desired doneness. In the meantime, mix about 1/2 cup of Mayo with 1/4 cup of Gorgonzola. Spread on both side of the burger buns. When burgers are done place on one half of the bun and top with 5 or 6 pieces of Arugula, and 5 or 6 thin slices of Pear. Top with other half of bun.
Make a salad of Arugula, Pears, sliced Strawberries and your favorite dressing to accompany the burger.
Now that's a Burger. Talk about a taste treat! I hope you will try it soon. they are really awesome.
Thanks for stopping in today
ciao
Grayce
Tuesday, February 9, 2010
BUCATINI WITH WALNUTS
Sorry I missed you all yesterday, but I was in North Hollywood at my daughters for Super Bowl and did not get home until yesterday afternoon. What a great game! And Linda and Jody and I were so happy that the Saints won. And of course we had a lot of great food. Coconut Shrimp, Bacon wrapped Scallops with Brown sugar, Linda's awesome Chinese Chicken Salad etc, etc. A good time was had by all.
Today I have a recipe that I had while in Italy. I really do not have a "recipe" but it is a dish I ordered one night and I think that I can duplicate it for you. I made it when we got back home and it tasted pretty much the same. It is really good and different. I think you will enjoy it once you try it for yourself.
BUCATINI WITH WALNUTS
1 lb of Bucatini pasta
about 1 3/4 cups of Romano cheese grated
1 cup Walnuts
4 tablespoons butter
fresh Basil
1 tabls Olive Oil
Put the water on for the pasta. In a saute pan, toast the walnuts for a few minutes to bring out all the flavor. Let them cool and rough cut into quarters or similar size. Put the cheese into a large pasta bowl. When the pasta is almost done, melt the butter, add a tablespoon of olive oil and mix. Reserve about 1/2 cup of pasta water. Drain the pasta. Quickly add the pasta to the Cheese in the bowl and toss, add the butter and olive oil and about 1/4 cup of the pasta liquid. Add the walnuts and toss all together. Grind black pepper over all and toss. Sprinkle with freshly chopped Basil.
Like I said it is a pretty simple recipe. I don't know if this is exactly how they made it but it tastes about the same. Try for a change for your family.
Thanks for stopping in today.
Ciao
Grayce
Today I have a recipe that I had while in Italy. I really do not have a "recipe" but it is a dish I ordered one night and I think that I can duplicate it for you. I made it when we got back home and it tasted pretty much the same. It is really good and different. I think you will enjoy it once you try it for yourself.
BUCATINI WITH WALNUTS
1 lb of Bucatini pasta
about 1 3/4 cups of Romano cheese grated
1 cup Walnuts
4 tablespoons butter
fresh Basil
1 tabls Olive Oil
Put the water on for the pasta. In a saute pan, toast the walnuts for a few minutes to bring out all the flavor. Let them cool and rough cut into quarters or similar size. Put the cheese into a large pasta bowl. When the pasta is almost done, melt the butter, add a tablespoon of olive oil and mix. Reserve about 1/2 cup of pasta water. Drain the pasta. Quickly add the pasta to the Cheese in the bowl and toss, add the butter and olive oil and about 1/4 cup of the pasta liquid. Add the walnuts and toss all together. Grind black pepper over all and toss. Sprinkle with freshly chopped Basil.
Like I said it is a pretty simple recipe. I don't know if this is exactly how they made it but it tastes about the same. Try for a change for your family.
Thanks for stopping in today.
Ciao
Grayce
Saturday, February 6, 2010
Friday, February 5, 2010
RHUBARB CRUNCH
Ok everybody, here it is, the last yummy dessert before the Super Bowl. This is another one of those recipes from my days going to the Stock Car Races. It was always a crowd pleaser. Rhubarb is plentiful in the stores right now, so give it a try this weekend. You won't be sorry. Also the farm stands here have Strawberries, so next week I will post my recipe for Strawberry-Rhubarb Pie. A real winner!
RHUBARB CRUNCH
Mix until crumbly:
1 cup flour
3/4 cups oatmeal
1 cup brown sugar
1/2 cup melted butter 1 tsp cinnamon
COMBINE THE FOLLOWING:
1 cup sugar
1 cup water
2 tblsp cornstarch
1 tsp vanilla
Press half of the crumbly mixture into a greased 9" baking pan. Add 4 cups of diced rhubarb. Combine second mixture and cook until thick and clear. Pour over rhubarb. Top with remaining 1/2 of crumbly mixture. Bake at 350 for 1 hour.
Now how easy is that? And wait until you taste it. You may want to make a double batch, or make two pans full. It is that Yummy!
Have a great weekend. May your Team win.
Ciao
Grayce
RHUBARB CRUNCH
Mix until crumbly:
1 cup flour
3/4 cups oatmeal
1 cup brown sugar
1/2 cup melted butter 1 tsp cinnamon
COMBINE THE FOLLOWING:
1 cup sugar
1 cup water
2 tblsp cornstarch
1 tsp vanilla
Press half of the crumbly mixture into a greased 9" baking pan. Add 4 cups of diced rhubarb. Combine second mixture and cook until thick and clear. Pour over rhubarb. Top with remaining 1/2 of crumbly mixture. Bake at 350 for 1 hour.
Now how easy is that? And wait until you taste it. You may want to make a double batch, or make two pans full. It is that Yummy!
Have a great weekend. May your Team win.
Ciao
Grayce
Thursday, February 4, 2010
TURKEY CHILI
Well only a couple of more days until the game. I can hardly wait. Traditionally, in a lot homes, Chili is one of the main foods of choice for the Big Game. It is one of my favorites. Beef, beans, spices etc. make a really wonderful meal. Today I offer a different take on the regular beef chili. Especially great if you have people who don't eat Beef and only eat Chicken, Turkey etc. This recipe comes from Daughter, Linda, and the first time she made it I was hesitant. Mainly because I love my Beef chili. But when I tasted it, I knew it was a winner. And a totally different taste experience. So here it is. You may want to give it a try this weekend for your party.
TURKEY CHILI
1 lb ground Turkey
1 large Onion chopped
1 lg red Bell Pepper diced
3 cloves Garlic minced
2 Tablespoons Chili Powder
1 can (7 oz) Diced Green Chilies
1 3/4 cup or 1 can (14 1/2 oz) Chicken Broth
1 can (14 1/2 oz diced Tomatoes)
1/4 cup Ketchup
1 tsp ground Cumin, Oregano and Coriander
1 15 oz can Kidney Beans, drained
salt and pepper
2 cups cooked Elbow Macaroni
TOPPINGS
Cheddar Cheese
Sour Cream
Fresh Cilantro
Brown turkey and drain. Add onion, bell pepper and garlic. Cook 10 minutes. Add chili powder and mix well. Next add green chilies chicken broth, tomatoes, ketchup, cumin, oregano, coriander, kidney beans and salt and pepper. Cook covered for 45 minutes. Add macaroni. Top with cheese, sour cream, ,ilantro. Enjoy!
This is really scrumptious and satisfying. I hope you try it soon.
Thanks for stopping in today
Ciao
Grayce
P. S. Thanks for the recipe Linda
TURKEY CHILI
1 lb ground Turkey
1 large Onion chopped
1 lg red Bell Pepper diced
3 cloves Garlic minced
2 Tablespoons Chili Powder
1 can (7 oz) Diced Green Chilies
1 3/4 cup or 1 can (14 1/2 oz) Chicken Broth
1 can (14 1/2 oz diced Tomatoes)
1/4 cup Ketchup
1 tsp ground Cumin, Oregano and Coriander
1 15 oz can Kidney Beans, drained
salt and pepper
2 cups cooked Elbow Macaroni
TOPPINGS
Cheddar Cheese
Sour Cream
Fresh Cilantro
Brown turkey and drain. Add onion, bell pepper and garlic. Cook 10 minutes. Add chili powder and mix well. Next add green chilies chicken broth, tomatoes, ketchup, cumin, oregano, coriander, kidney beans and salt and pepper. Cook covered for 45 minutes. Add macaroni. Top with cheese, sour cream, ,ilantro. Enjoy!
This is really scrumptious and satisfying. I hope you try it soon.
Thanks for stopping in today
Ciao
Grayce
P. S. Thanks for the recipe Linda
Wednesday, February 3, 2010
OATMEAL CAKE
Hi everyone. I'm in Dessert overdrive this week, I guess because of the Super Bowl. It brings all kinds of recipes rushing around in my head, especially ones for a good dessert to feed a crowd. When we lived in Rochester, New York, every Friday and Saturday night and sometimes Sunday afternoon, were spent at the Stock Car Races. We had a friend who drove for our local Ford Dealer, (where we all bought our cars) and so during the racing season that was the weekend fun for our group of friends. The big race at the end of the season was at Langhorne, Pa. That track was later replaced by the Pocono Track. If you are not Stock Car fans you probably don't know what I am talking about, but the main thing is, a lot of recipes for food got traded around. Today's recipe is one that I got from Martha. The first time she brought it to the weekend Race at Langhorne, I knew I had to have the recipe. It is the best. It is the perfect cake for this weekend. I hope you will try it for your party.
OATMEAL CAKE
1 1/2 cups boiling water
1 cup quick oatmeal
Stir and let set
Cream:
1/2 cup Crisco
1 cup white sugar
1 cup brown sugar
Add oatmeal mixture.
Beat in 2 eggs (beat well) . Mix together 1 1/2 cups flour, 1 1/2 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, add to mixture and mix well. Add 1 1/2 tsp vanilla and 1/2 cup chopped pecans.
Spread into a 13x9x2 cake pan. ( greased and floured) Bake at 350 degrees until done, about 35 to 40 minutes. As soon as cake comes out of the oven top with this mixture:
3/4 cup melted butter
1 cup brown sugar
1/2 cup coconut
1 cup pecans
1 tsp vanilla
Yummy! This is so good, I am definitely making it this weekend.
Thanks for stopping in today
Ciao
Grayce
OATMEAL CAKE
1 1/2 cups boiling water
1 cup quick oatmeal
Stir and let set
Cream:
1/2 cup Crisco
1 cup white sugar
1 cup brown sugar
Add oatmeal mixture.
Beat in 2 eggs (beat well) . Mix together 1 1/2 cups flour, 1 1/2 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, add to mixture and mix well. Add 1 1/2 tsp vanilla and 1/2 cup chopped pecans.
Spread into a 13x9x2 cake pan. ( greased and floured) Bake at 350 degrees until done, about 35 to 40 minutes. As soon as cake comes out of the oven top with this mixture:
3/4 cup melted butter
1 cup brown sugar
1/2 cup coconut
1 cup pecans
1 tsp vanilla
Yummy! This is so good, I am definitely making it this weekend.
Thanks for stopping in today
Ciao
Grayce
Tuesday, February 2, 2010
NOODLE KUGEL
Ok, I know, Noodle Kugel is not Italian, it is a Jewish dish. And a good one it is. I love this dish because you can have it for Breakfast, for Lunch with a salad, for Dinner with meat and a salad or for a snack. It is truly one of those wonderful comfort foods. Also kids love it because it is sweet. It is just one of those wonderful dishes. This is, of course, my Italian take on the dish. I hope you will try it soon I know your family will love it.
NOODLE KUGEL (ITALIAN STYLE)
1 pkg wide Egg Noodles
3/4 stick of butter
1 small container Ricotta Cheese
3/4 cup sugar
4 eggs
1 cup Cream
1 tsp Cinnamon
1 cup Raisins
Cook the noodles just until al dente. Melt the butter and when the noodles are done, drain them and put into a large bowl. Pour in the melted butter. In another bowl, with a hand mixer, beat the ricotta until smooth, add the eggs one at a time and mix, add the rest of the ingredients, beating on low as you go. When thoroughly mixed, pour over the noodles and mix. Pour all into a buttered 13x9 baking dish, and bake for 1 hour at 350 degrees.
Cut into squares and serve warm. You can also eat it cold the next day (if any is left over) or warm for a minute in the microwave.
Thanks for stopping in today
Ciao
Grayce
NOODLE KUGEL (ITALIAN STYLE)
1 pkg wide Egg Noodles
3/4 stick of butter
1 small container Ricotta Cheese
3/4 cup sugar
4 eggs
1 cup Cream
1 tsp Cinnamon
1 cup Raisins
Cook the noodles just until al dente. Melt the butter and when the noodles are done, drain them and put into a large bowl. Pour in the melted butter. In another bowl, with a hand mixer, beat the ricotta until smooth, add the eggs one at a time and mix, add the rest of the ingredients, beating on low as you go. When thoroughly mixed, pour over the noodles and mix. Pour all into a buttered 13x9 baking dish, and bake for 1 hour at 350 degrees.
Cut into squares and serve warm. You can also eat it cold the next day (if any is left over) or warm for a minute in the microwave.
Thanks for stopping in today
Ciao
Grayce
Monday, February 1, 2010
COCONUT SHRIMP
Whew! What a weekend! We celebrated my Grandsons 16th Birthday on Saturday. So you know what that means, food! As I told you on Friday he requested Tri Tip so we had that and roasted veggies, Roman Salad, Ceasar Salad, Fruit Platter and two Lemon Cakes and Ice Cream. But, for an appetizer I made Coconut Shrimp. Can I just say that everyone swarmed over them like Locusts (including me). They were so amazing. Lucky I made about 50 of them. My daughter, Linda said, "you have to post that recipe on Monday". So that is what I am doing. I must apologize to whom ever wrote this particular recipe. I have had it for years. I got it from a friend and it was just the recipe with no name of the creator on it. Anyway it is a good one. Try it for your Super Bowl Party this weekend.
COCONUT SHRIMP
40 or so extra large or jumbo shrimp
2 eggs
1/2 cup flour
about 2/3 can of beer
1 1/2 tsp baking powder
Mix these ingredients to make a batter. Not too thin and not to thick. Like a cake batter.
1/2 cup flour
1 large pkg of flaked coconut
40 shrimp
4 cups vegetable oil
Dip the shrimp in the flour and shake off the excess. Then dip into the batter and shake off. Put into the coconut and press down on all sides so the coconut sticks. Put onto a parchment lined platter or cookie sheet and refrigerate for about 20 minutes to a 1/2 hour. Put the oil into a deep skillet and when hot, drop the shrimp, about 5 or 6 at a time into the oil. Cook for about 2 to 2 1/2 minutes, just until the coconut is nicely browned. Remove and drain on a paper towel. Serve with Marmalade. I put 1 cup of marmalade and 1 tsp of hot mustard or 1 tsp of creamy horseradish mixed in. Yummy!
I hope you try this soon.
Ciao
Grayce
COCONUT SHRIMP
40 or so extra large or jumbo shrimp
2 eggs
1/2 cup flour
about 2/3 can of beer
1 1/2 tsp baking powder
Mix these ingredients to make a batter. Not too thin and not to thick. Like a cake batter.
1/2 cup flour
1 large pkg of flaked coconut
40 shrimp
4 cups vegetable oil
Dip the shrimp in the flour and shake off the excess. Then dip into the batter and shake off. Put into the coconut and press down on all sides so the coconut sticks. Put onto a parchment lined platter or cookie sheet and refrigerate for about 20 minutes to a 1/2 hour. Put the oil into a deep skillet and when hot, drop the shrimp, about 5 or 6 at a time into the oil. Cook for about 2 to 2 1/2 minutes, just until the coconut is nicely browned. Remove and drain on a paper towel. Serve with Marmalade. I put 1 cup of marmalade and 1 tsp of hot mustard or 1 tsp of creamy horseradish mixed in. Yummy!
I hope you try this soon.
Ciao
Grayce
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