5/8/12

Peter's Pesto Lasagna



Recipe and Pic coutesy of Peter Francis Battaglia
“A dish I still have to try making from an Italian Cruise ship we were on last Summer in Northern Europe...LASAGNE AL PESTO...homemade sheets of lasagne layered with bechamel, fontina, pesto and parmigiano...melted in your mouth”

Olive oil, then layers of fresh lasagne (Barilla no boil)..then a thin layer of fresh pesto (you must make that yourself), topped with fontina...then lasagne, then b├ęchamel, bound with parmigiano, then 2 more layers, top with fontina, a little pesto, b├ęchamel and grated parmigiano and bake..

Mojito Lime Chicken wraps

Marinade: Extra virgin olive oil, chilli pepper, chipotle pepper, garlic, salt, pepper, orange zest, lime zest some lime juice, some vinegar and a dash of sugar. Marinate boneless chicken cutlets in a zip lock with the marinade for a few hours, cooked them up and sliced them into grilled tortillas with some crunchy lettuce. The flavors were unbelievable!

Slow Cooker Smothered steak

Recipe and pic courtesy of: Lynnette Franciscus
(from Cook's Country April/May 2012)

Ingredients:

1 3/4 lb. onions, halved and sliced 1/4 inch thick
1 1/2 T packed dark brown sugar
3 T soy sauce
salt & pepper6
(6-8 oz.) blade steaks, 3/4 - 1 inch thick, trimmed
3 T cornstarch
3 garlic cloves, minced
1 t dried thyme

Directions:

Toss onions, sugar, 1 T soy sauce, and 1/4 t salt in large bowl and let sit for 30 minutes. Combine steaks, remaining 2 T soy sauce, and 1 1/4 t salt in large zipper-lock bag and let sit for 30 minutes, turning once.

Microwave onion mixture until onions are softened and beginning to dry around edges, about 10 minutes, stirring halfway through cooking. Drain in colander, shaking to release moisture. Transfer onion mixture to slow cooker and stir in 2 T cornstarch, garlic, thyme, and 1 t pepper.

Pat steaks dry with paper towels and rub one side with remaining 1 T cornstarch. Arrange steaks, cornstarch side up, in single layer over onions. Cover and cook on high until steaks are completely tender, 5 to 6 hours (or 7 to 8 hours on low).Transfer steaks to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.

Pour contents of slow cooker through fine-mesh strainer into fat separator; reserve onions. Defat sauce and top steaks with onions and 1/2 C sauce. Season with salt and pepper to taste. Serve with remaining sauce.

Alexandria's Southern Banana Pudding

Recipe and Pic courtesy of Alexandria Czaruk Clark


I start by lining a baking dish with Nilla wafers, then I make 2 boxes of the banana cream pudding to pour over the top. Pour the pudding, then place a layer of sliced bananas evenly over the top. I then make another 2 boxes of banana pudding and pour over the layer of bananas. Then you top if off with cool whip(I like to use a mixture of half cool whip and half homemade whipped cream) then decorate as you desire! Hope you all enjoy : )

Peter's Stuffed Fresno Peppers


Photo and recipe courtesy of Peter Battaglia



Stuffed with cheese, parsley, Italian pork sausage, fresh oregano, garlic, sauteed diced jalapeno, fresnos and onions, olive oil, breadcrumbs, diced provolone, a little white wine...then drizzled in olive oil, baked, skinned, then a little more olive oil, garlic and fresh oregano....

Baked Ziti with Eggplant and Sausage



I saw two variations of this recipe on 2 Italian cooking shows within one week. It’s a combination of Eggplant Parmesan and baked Ziti with the sausage added in for good measure. It all looked so good, I just had to make it for the family. Here is my version:


Ingredients:

1 large Eggplant
1 box ziti (or any other pasta of choice)
1 lb sweet or hot Italian sausage
16 oz shredded Mozzarella
2-3 cups of prepared marinara tomato sauce
1 cup Italian style bread crumbs
1 egg, beaten with 2 TBS water
1 Tablespoon fresh or dried parsley, salt, pepper, oregano


Directions:

Preheat oven to 400 degrees.
Boil whole sausage links until just cooked and firm, drain and set aside to cool. When cooled, slice them up into thin slices.


Boil Ziti in a large pot of salted water until just al dente. Drain well. Pour into a large bake dish brushed with olive oil.


Peel and cut eggplant into large cubes. Put the breadcrumbs into a pie dish. Toss the eggplant in small batches into the egg mixture drain, then roll them around in the bread crumbs. Shake off the excess. Place on a cookie sheet brushed with olive oil and drizzle a little more over them. Baked at 400 degrees for 15-20 minutes, turn and cook another 5-10 minutes until they’re browned.


Lower the oven temp to 375 degrees.


Pour the marinara over the Ziti. Add in the eggplant, sausage, Oregano, salt and pepper to taste. Mix well, make sure to add enough sauce to cover all. Top with mozzarella and fresh parsley. Bake for 20-25 minutes or until cheese just starts to get brown and bubbly.