Recipe courtesy of Peter Francis BattagliaRoasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
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7/31/11
Peter's Roasted Zucchini
Recipe courtesy of Peter Francis BattagliaRoasted zucchini with allspice and Greek Olive Oil...marinated in fresh lemon juice, chopped fresh mint, garlic, sea salt, black pepper..topped with Feta
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Almond Bundt Cake with Strawberries
Ingredients
2 tablespoons sliced almonds (1/4 ounce)
1 3/4 cups all-purpose flour
1 cup whole almonds (5 ounces)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter or non-hydrogenated margarine, softened
1/4 cup olive oil
1 1/4 cups sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1 cup low-fat buttermilk
4 cups strawberries, halved
4 teaspoons sugar
Confectioners' sugar for dusting
Whipped cream for garnish, optional
Directions
1- Preheat oven to 350 degrees F. Coat 10-inch (12-cup) Bundt pan with cooking spray formulated with flour for baking. Sprinkle sliced almonds over bottom of pan.
2- Pulse flour, whole almonds, baking powder, baking soda, and salt in food processor or blender until almonds are finely ground.
3- Beat butter in large bowl with electric mixer 3 to 4 minutes, or until creamy. Beat in oil. Gradually add sugar, and beat 4 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Add vanilla and almond extracts, and beat until blended.
4- Alternately fold flour mixture and buttermilk into butter mixture with spatula, making 3 additions of dry ingredients and 2 additions of liquid. Spread batter in prepared pan, and bake 35 to 40 minutes, or until top springs back when touched and toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Unmold onto rack, and cool completely.
5- Toss strawberries with sugar in medium bowl. Chill 1 hour to let strawberries release their juices. Serve cake dusted with confectioners' sugar and topped with strawberries and whipped cream, if desired.
Nutrition Facts
Calories 271, Total Fat 15 g, Saturated Fat 5 g, Cholesterol 55 mg, Sodium 197 mg, Carbohydrate 29 g, Fiber 2 g, Protein 5 g, Sugars 17 g
Percent Daily Values are based on a 2,000 calorie diet
Chicken and Black Bean Nachos
Recipe courtesy of: Paula Berglund Blumchips of choice - mine were white corn
cheese of choice - mine was Sharp Cheddar
Garnishes were chopped vidalia, pickled jalapenoes, and sour cream
Chicken and Black Bean Mixture:
1 chcken breast, baked and pulled off the bone
1 c black beans cooked in chicken stock
1/4 cup chopped red bell pepper
1 chopped pasapilla pepper, seeded and deveined
3 T picante
1 t cumin
1 t garlic powder
salt and pepper to taste
Stir to combine and left cold to warm when I served it
Avacado Salsa:
1 large tomato, diced
1 large avacado, diced
1/2 vidalia, diced
1 large clove garlic, chopped
Juice of one lime
1 T tasting olive oil
Salt and Pepper to taste
Green onion for garnish
Assemble and enjoy!
Peter's Giambotta D'estate
Recipe courtesy of: Peter Francis BattagliaSummer Vegetables stewed together...eggplants, mushrooms, onions, garlic, tomatoes, zucchini, with fresh parsley, basil, olive oil and white wine...
Peter's Grilled Chicken
Recipe courtesy of:Peter Francis BattagliaChicken marinated in lemon juice, extra virgin olive oil, white wine, dill, salt, pepper, garlic,..then grilled...plated with pan fried potato and zucchini rounds with garlic and allspice...garnished with fresh lemon, sea salt, black pepper, fresh dill and sliced green onions.
Karen's Linguini in home made red sauce
Recipe courtesy of: Karen Dirgins-GravesTwo heads of garlic
Two cans of crushed plum tomatoes
One can of tomato paste
1/4 cup of olive oil
and a whole lotta fresh basil
Pasta Salad with Tuna and Zucchini (Insalata di pasta con tonno e zucchine)
Recipe courtesy of: “Italianfoodnet.com”http://www.italianfoodnet.com/eng/ricette/pasta-salad-with-tuna-and-zucchini-insalata-di-pasta-con-tonno-e-zucchine
Serves 4
Ingredients:
350 gr (12.34 oz) Bow Tie Pasta
250 gr (8.81oz) Tuna flakes in Oil
1 Sliced Zucchini
1 Chopped Red Onion
Red Pepper flakes
Extra Virgin Olive Oil
Salt
Directions:
First of all plunge the pasta into boiling salted water
Heat a frying pan then add the olive oil, once hot, add the chopped onion and fry until translucent then add zucchini, a pinch of red pepper flakes, a pinch of salt and cook over medium heat for 5 minutes
Once zucchini has cooked, turn off the heat then add tuna flakes and wait for the pasta's cooking time
When your pasta is ready drain and rinse under cool water
Without turning on the heat, put the pasta into the pan with sauce and saute to amalgamate
Transfer the pasta to a serving dish, drizzle with a little olive oil and serve
Fran's Grapefruit Basil Martini
Recipe courtesy of: Fran Levitt-HigginsIngredients:
2 oz vodka
2 oz freshly squeezed grapefruit juice
...1-2 teaspoons simple syrup (equal parts sugar and water)
2-3 basil leaves
Directions:
Muddle a couple of leaves with the simple syrup in the bottom of a mixing glass or shaker
add the other ingredients, plus ice
Shake until very cold and pour into martini glass
Place leaf in the drink : )
Peter's Shrimp Piccola Marina
Recipe courtesy of: Peter Francis BattagliaShrimp, dusted in flour and sauteed in olive oil...then added to a pan of grape tomatoes, organic baby spinach, onions, garlic, black pepper, sea salt..white wine...then a bit of unsalted butter, fresh basil and oregano, and Spaghetti Rigati (spaghetti with ridges) tossed and served.
Roasted Rosemary Lemon Garlic Chicken
Recipe courtesy of: "Nanzina's Recipe Swap"
Serves 4
Ingredients:
1 roasting chicken, cleaned
1 head of garlic, cut in half horizontally
½ lemon, cut in half
2 sprigs of fresh rosemary
3-4 tbsp fresh rosemary, chopped (to put under the skin)
2 extra sprigs of rosemary, (for under the chicken during roasting)
Sea salt & freshly ground black pepper (to season the cavity)
1 tbsp olive oil
½ large red onion, cut in wedges
2 large carrots, peeled and halved length-wise and then cut in thirds across
2 large parsnips, peeled and halved length-wise and then cut in thirds across
Directions:
1. Preheat the oven to 350°F/175°C
2. To prepare a chicken for roasting, I do some additional cleaning of the bird, removing any pin feathers left and taking out that huge lump of fat.
3. Season the cavity with salt and pepper and put 2 rosemary sprigs, garlic and lemon quarters in the cavity. Gently separate the skin from the breast of the chicken and put the chopped rosemary under the skin). Tie the legs together and pin the wings under the bird.
4. Line a small roasting pan with foil (you don’t have to, but clean up is so much easier). Prepare a bed for the chicken: - place the other 2 rosemary sprigs, carrots, parsnips and onions on the foil, spritz a little olive oil and place the lemon & onion slices plus the rosemary leaves.
5. Lay the chicken, breast side up top.Brush with olive oil and sprinkle a little salt for really crispy skin.
6. Roast for about 1 hour and test with a meat thermometer - It’s ready at 180°F/77°. Depending on the size of the chicken, it could take up to another 30 minutes.
7. Place the chicken on a platter and cover with aluminum foil for 15 minutes or so. It keeps the chicken juicy.
7/19/11
Butter Baked Chicken and Gravy
Recipe courtesy of: Tonya Dowden Howell Young
Ingredients:
1⁄4 cup butter, melted
1 cup all-purpose flour
1 1⁄4 teaspoons salt
1⁄8 teaspoon ground black pepper
1 (15-ounce) can evaporated milk, divided
1 (4 1⁄2-pound) chicken, cut into pieces
1 (10 3⁄4-ounce) can cream of chicken soup
3⁄4 cup water
Hot cooked rice (optional)
Asparagus (optional)
Instructions
1.Preheat oven to 350˚.
2.Pour melted butter into a 13x9-inch baking dish.
3.In a shallow dish, combine flour, salt, and pepper.
4. In a separate shallow dish, add 1⁄2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken, skin side up, in prepared baking dish. Bake, uncovered, for 35 minutes. Remove from oven, and turn chicken.
5. In a small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven, and bake for 35 minutes longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve chicken and gravy with rice and asparagus, if desired.
7/17/11
Pamela's Jungle Juice
Recipe courtesy of: Pamela M. Wilson
Ingredients:
1 large watermelon
1 plum
1 apple
1 orange
a couple of handsful of watermelon
1 bottle Flavored Vodka..I used Blueberry..use the whole bottle..750 ML
Directions:
Chop and add fruit to watermelon and add Vodka and top with more watermelon..
Let sit over night in the frige..ENJOY..remember dont drink and drive
6/10/11
Eggnog Pound Cake
from: Flo Braker’s Baking for All Occasions
MyBakingAddiction.com
Ingredients
For the cake
2 tablespoons dark rum or water
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg, preferably freshly grated
8 ounces unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, lightly beaten
1 cup store-bought refrigerated (rather than canned) eggnog
1 teaspoon pure vanilla extract
For the crystal rum glaze:
3/4 cup granulated sugar
2 tablespoons dark rum
2 tablespoons water
Directions
Center a rack in the oven and preheat the oven to 350°F (175°C) or 325°F (160°C) if the pan has a dark finish). Butter a 10-by-3-inch Bundt pan, lightly coat it with nonstick spray, then flour it, tapping out the excess flour. Or, butter and flour a 10-by-4 1/4-inch tube pan with or without a removable bottom. Have all of the ingredients at room temperature.
Sift together the flour, baking powder, salt, and nutmeg onto a sheet of waxed paper; set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, 30 to 45 seconds. Stop the mixer and scrape down the sides of the bowl. Add the sugar in a steady stream and continue to beat on medium speed until light in color and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
With the mixer still on medium speed, add the eggs, 1 to 2 tablespoons at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in four additions alternately with the eggnog in three additions, beginning and ending with the flour mixture and mixing after each addition until incorporated. Stop the mixer as needed to scrape down the sides of the bowl. Add the vanilla during the final moments of mixing.
4. Detach the paddle and bowl from the mixer, and tap the paddle against the side of the bowl to free the excess batter. Spoon the batter into the prepared pan and spread evenly with the spatula.
5. Bake the cake just until the top springs back when lightly touched in the center and the sides are beginning to come away from the pan, 55 to 65 minutes. Transfer to a wire rack and let cool in the pan for about 10 minutes while you prepare the glaze.
Crystal Rum Glaze
1. In a small bowl, combine the sugar, rum, and water and stir with a rubber spatula just until blended.
2. Without delay, tilt and rotate the cake pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the cake, invert the cake onto it, and carefully lift off the pan. Slide a sheet of waxed paper under the rack to catch any drips from the glaze. Using a pastry brush, coat the top and sides of the warm cake with all of the glaze. Let the cake cool completely before serving.
3. To serve, slide the base of a tart pan, a small rimless baking sheet, or a large offset spatula under the cake and carefully transfer it to a serving platter. Cut the cake into thin slices with a sharp or serrated knife.
French Toast Casserole
Prep Time: 15mins
Cook Time: 45-55 Minutes Ready In: 1 Hour -1 hr 10 Minutes
Servings: 6-8
We love this recipe! Double up the ingredients for a large family brunch or leftovers.
The variations are endless. Use any breads you have on hand, such as Raisin bread, wheat, whole grain, even waffles all cubed up! Put whatever fruits you like, blueberries, raspberries, apples etc...Our family favorite is Banana Chocolate Chip. You can also add in some pumpkin puree, nutmeg and cinnamon to the egg mixture to make a great Pumpkin French Toast. It can be completely assembled and wrapped with foil the night before to bake off in the am, or even cooked ahead and warmed up and served in the morning.
Ingredients:
6 cups (packed down) bread cubes
6 eggs
2 1/2 cups milk
1/4 cup Cinnamon sugar (or equal parts cinnamon and sugar)
2 teaspoon vanilla extract
1 tablespoon margarine, softened
1 cup chopped Walnuts or Pecans
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
In a large bowl, beat together eggs, milk, 2 tablespoons sugar and vanilla. Add in all the cubed up bread, mix well to coat. Pour into prepared dish and dot with margarine; sprinkle with a little cinnamon sugar and let stand for 10-15 minutes.
Combine remaining 2 tablespoons sugar with nuts and 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden
Serve warm with a little whipped cream or maple syrup on top.
Strawberry Lemonade Cupcakes with Lemon Cream Cheese Frosting
From Cupboard to Cupboard
For Cupcakes:
1 package white cake mix [I like Betty Crocker]
1 (3 oz) package strawberry jello
1 cup mashed fresh strawberries [1 1/2 cups whole=1 cup mashed]
1 cup vegetable oil
1/2 cup buttermilk
4 eggs
In a large bowl, stir together cake mix and jello mix. Make a well in the center and pour in mashed strawberries, oil, milk, and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans... I used cupcaked liners. 36 cupcakes for high altitude. 24 cupcakes otherwise.
Bake at 350 for 15-20 minutes or until cupcakes are done. Do the ole' toothpick test :)
Cool on wire rack until completely cooled!
For Lemon Cream Cheese Frosting:
1/2 cup crisco
1/2 cup butter, softened
1 (8 oz) pkg cream cheese, softened
1 tablespoon clear vanilla extract
2 pounds powdered sugar
1/2 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons lemon curd
1 drop yellow food coloring
1 tablespoon milk if needed
Cream together shortening, butter, and cream cheese until good and smooth. Add vanilla and combine. Sift together powdered sugar and salt and slowly add to creamed mixture. Add lemon juice, lemon curd, and coloring and mix well. If the frosting is too stiff, add milk.
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