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Oct 19, 2011

Veal or Chicken Stew


Veal Stew by Gaetano
Recipe for 4
Veal Stew 3lbs or Chicken boneless thighs 8
Cut into chunks    (Note: Veal shrink a lot)
1 cup chopped Onions
Olive Oil
8 Potatoes - Cut into 2" x 2"
1/4 cup White Wine - Chardonnay
32 oz container of Chicken Broth
1pc Celery stork - chopped finely
2 Tbs and 1/3 cup divided Fresh Parsley if don't have use dry Parsley
1/4 tsp Salt and Pepper.
========
1. In a medium sauce pot,  Sautee Chopped Onions in enough Olive Oil to cover them.  Cook until golden brown.











2.  Place Veal or Chicken in pot. Stir and cook for 3 minutes.
3.  Add Chicken broth, 2 Tbs Parsley, Celery, Salt and Pepper.
4.  Cover over medium high heat and bring to a boil.
5.  Boil for 15 minutes then add White Wine.



6.  Cook for another 15 - 20 minutes, until Veal
      is tender.  Chicken cooks in less time.
7.  Add Potatoes and Parsley. Cook until potatoes  
     are ready about another 5 -10 min.












Serve with warm Italian bread.






Aug 19, 2011

Stir Fry Shrimp & Chicken w/ Rice



Made this recipe for my granddaughter Olivia's 4th Birthday Party.  Everyone kept going back for 2nds, and 3rds, etc.  Hey, I wanted some leftovers!!!
Large catering tray

10 Chicken Cutlet cut up into 3 x 3 pieces
40 xlg Shrimp cut in halves
8 cups or 1/2 bag of Kirkland Stir Fry Vegetable Blends. (Bought at Costco.)
 1 1/2 Bottles of Iron Chef Glaze Sauce
 a few drops of Soy Sauce
1 jar of Saucy Susan
4 cups of uncooked White Rice
2 pkgs Sazon Goya 
1 cup grated cheese.
10 Tbs of butter
small onion chopped into small pieces
Olive Oil
Salt, pepper, garlic powder, onion powder.
4 cups of flour or what's needed
6 Eggs beated w/ salt, pepper and Garlic powder
===================

Veggies, Chicken and Shrimp are cooked separately.  After Chicken and Shrimp are cooked then they are sauteed together before adding to rice.  You might think this is a long or difficult recipe but, it really isn't. I cook everything at the same time.  but, I would like to say:
                 Who is responsible for the size of our stove tops!! the burners are wide enough from each other (left to right) but the length between the front burner and back burner are less than 2 inches which makes it impossible to cook with 4 pans at the same time!!  You'd think that after all this time that they would realize this and make the stove tops come out further. Well, enough of me complaining time to cook! Just had to let out my fustration!

1.  Cook Rice as suggested on box but add 1 xtra cup of water.  
Add 2 pkgs of Sazon Goya as Soon as you start cooking rice.
When rice is almost done:
Add sm sauteed chopped onion.
Once rice is done. Take off heat and
 Add: 1/2 cup grated cheese and 1/2 jar of Saucy Susan. Mix in well. Cover and when chicken and shrimp are ready Place rice in the bottom of a Large catering tray. 
While rice is cooking prepare Veggies, Chicken and Shrimp:

2.  Place Stir Fry Vegetables in microwave to defrost. approx 5 -7 min.
Place in strainer so excess water can drain out.
In deep frying pan, add 4 tablespoons butter and a Tbs of Olive Oil.
Sautee Veggies with a dash of Soy Sauce, pepper, garlic powder.
Once Veggies are 1/2 way done - 
Add 1/4 cup of Iron Chef Glaze Sauce, 4 Tbs Saucy Susan and 1/4 cup of water. Keep cooking until veggies are done. Keep covered until chicken and shrimp are cooked.

3.  Cook Shrimp
Flour Shrimp and Sautee both sides in Olive Oil with a dash of Salt, pepper and Garlic powder.  Once Shrimp look pink they are done. Place in bowl and start cooking Chicken.


4.  Cook Chicken
Dip Chicken pieces into Egg Batter then Flour. Place in flat cookie tray. Once all is battered cook with little bit of Olive Oil. Cook on Medium heat until both sides are golden brown and throughly cooked. not raw.
  



Remember that you might have to change oil if it gets too much flour in it because the chicken will burn.  

Chicken and Shrimp final Phase. You will be mixing them together with Iron Chef Glaze Sauce and Saucy Susan. 
 Divide enough Glaze sauce and Saucy Susan for each pan.
5.  Pour Rice in large catering tray and mix in veggies.

6.  In large sautee frying pan add 2 tbs of butter a mixture of cooked Chicken and Shrimp, a dash of Soy Sauce,  Iron Chef Glaze Sauce and Saucy Susan.  Over medium heat blend together and cook for a few minutes until the Glaze Sauce is bubbling.  Then pour over Rice and Veggi mix.
Repeat until all Chicken and Shrimp are blended together. 

I like to  mix into the rice the 1st pan of chicken and Shrimp.  the next mixture I like to place on top of the rice so that it looks plentiful. 
My picture doesn't show this b/c I forgot to take a picture before serving it.



Jul 21, 2011

Zucchini Bolognese




4 Cups Zucchini :  Peeled and diced into cubes.
1/4 cup water
1 small Onion:  Chopped
4 link of Sausages
8 - 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt,  Blk Pepper, Garlic Powder and Onion Powder
 4 leaves of Chopped  fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese



Take Sausages out of skin and cook in olive oil until done.
Strain out oil, Chop into chunks and put in dish for later.
 
Cut off ends of Tomatoes and chop into small chunks.  Chop on a flat plate b/c you need all the juice.  Place in a bowl with all the juice that's left in the can also.




Chop Onion and Sautee in 1/4 - 1/2 cup Olive Oil .            Enough to cover onions.
Cook until lightly brown. 
Add Zucchini, Salt, Blk Pepper, Garlic Powder, Onion Powder. 
Cook  and Stir for 5 minutes then add 1/4 cup water.  
Keep Cooking until Zucchini looks almost transparent. (but, not done yet)  another 5 minutes.




Add Chopped Tomatoes and its juice, basil and sugar. Stir and Cook for another 5 minutes.
Once Zucchini looks transparent, (cooked) then
Add Sausage and Mushrooms. Cook for another 3 minutes.
add 1/2 cup Heavy Cream, stir and cook for 3 minutes. ( You want the Sauce to have a peach color.
Add grated cheese Stir and
Pour over cooked Bow Tie Pasta.
Enjoy!

My Zucchini plant got so huge! Never had them grow that big before.

Jul 2, 2011

Chicken Cutlet w/ White wine sauce.


A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!

Recipe for 8 pcs chicken Cutlet.
Need One slice of  Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.


Prep and cook Chicken Cutlet as usual.         (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2  slice of provoloni. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)


Chicken Cutlet Recipe:
In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl.  6 beaten eggs with a  pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.

White Wine Sauce
5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth


In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).


The white wine Sauce will make the Chicken Cutlet juicy and flavorful.

Apr 5, 2011

Beef or Vension Stew




3 lbs of Top Round Beef or Vension. 
 Cut up into 2 x 3 pieces.
2 cups of flour - mix in a pinch of Salt, Pepper and Garlic.
Olive Oil - enough for cooking meat. about 1/2 cup or less.
1/2 medium onion chopped finely.
Small bag of small carrots
Buy Celery with their leaves on them you will need
6 stalks cut up and 1/4 cup of  Leaves - Chopped up.
1/2 bag of Potatoes - washed and cut up.
2 cans of beef broth
1 jar of  Heinz Home Style Gravy "Bistro Au Jus"
2 packages of Beef Stew Seasoning Mix.          (picture of package below)
1/4 Tsp of pepper and garlic.  (Salt optional must taste to see if needed. )
Orzo  Pasta 1 package or Rice. Cook separately.



1.  Flour all meat. 
2.  Heat up some Olive Oil and Sautee a little bit at
     a time onions and beef with a pinch of Salt,
     Pepper and Garlic.
3.  Cook beef just to brown each side. 
4.  Then place in a deep Sauce pot. 
5.  Keep sauteeing onions and beef until                   
     all are done.

6.   Add 2 Packages of Beef Stew Seasoning Mix,
     1 can of Heinz Home Style Gravy                  
     "Bistro Au Jus"
     2 cans of beef broth and
     only the Celery leaves.
Stir well.
7.   Add a little bit of water if
    the Broths didn't cover all the meat .

8.  Bring to a boil for 15 minutes.
9.  Add in carrots and celery. Add water just to 
     cover the veggies. Bring to boil and
      Cook for 5 minutes.
10.  Add red potatoes and Stew is ready when  potatoes are done.

11.  Cook Orzo pasta or Rice. Strain water out and place in bowl.  Pour some broth from the beef Stew
on top of Orzo or Rice. Place Stew in another dish.  Keep Orzo or rice separate from the beef Stew until you put it in there individual dishes otherwise the rice or Orzo will dry up the liquid from the stew.


Olivia having fun eating Stew!











Baked Potatoes and Bacon Parm


3 Slices of Bacon
1 small Onion Sliced
2 Cups of Mixed shredded Cheese.
1/2 bag of Red Potatoes. or mixed small white and Red.
 Rinsed and Cut in half. Do not Peel.


 1. Wash and Cut Potatoes. Place in Boiling water and cook until fork can pierce through a little. Strain out water. While Potatoes are cooking go to next step.




2.  Sautee Bacon and Onions with a little bit of oil.

3.   Cook 1/2 way and add  potatoes.

4.   Sautee until potatoes are lightly golden brown.

5.    Add Mushrooms.
Cook for about 3 minutes or until mushrooms are cooked.

6.   Strain out oil.
7.   Place in pan and Add cheese and bake on 400 until cheese is melted.

Artichoke Omelet

  
2 Servings


1 Frozen Bag of Artichoke Hearts.  Defrost in microwave                  for 3minutes.
3 Eggs:  Mix in bowl with a dash of Salt, Pepper and Garlic Powder.
3 Tbs Grated Cheese
3 Tbs  Bread Crumb
1/4 cup of Shredded Mozzarella


Frozen Artichoke Hearts are very tasty.  My mother - in - law
use to take fresh Artichokes, clean, boil, clean again and then prep them.  Too much work.  These taste just as good. So, I'll take the easy way out.  Sorry, Mom.

1.  In Medium size frying pan, heat Olive Oil,
     approx 1/3 of a cup or less. 
2.  Add in Artichoke Hearts. Temp on Medium high.
3.  Sautee with a dash of Salt, Pepper and Garlic Powder.
4.  Cook until they are a lightly brown as picture shows.
      If Olive Oil drys out add a little bit at a time.

5.  Make sure you have a little bit of Olive Oil in frying pan.
6.  Add in bread crumb and grated Cheese
7.  Swirl and Flip to mix ingredients. Approx. 1 minute.

8.     Lower temp to Medium low.
9.    Add in Egg mixture and then Mozzarella.
10.  Place Cover over pan for about 30 sec.

11.  UnCover and with fork, push egg to side to let uncooked egg
        flow down to the frying pan surface so, it can be cooked.
12.  Cover again and Cook for approx. 2 minutes.


13.   Flip  Egg Omelet to other side. 
       Yes, I did flip it just perfect!!  lol
14.  Cover again and cook until done.  (Your preference)

PERFETTO!!!!

Artichoke Omeletes are so tasty that you don't have to
add Onions or Garlic cloves.  That's optional.


Shrimp Scampi

Shrimp  can be cooked with the tails on or off.
Gaetano likes them on.  I like them off.  Guess who wins!!! lol
I don't like to eat the Shrimp first and then the pasta, nor do I want to fight with the Shrimp to get the tails off.  I know some say it wholes in the flavor more, But, I don't taste the difference.  I like to cut up my Shrimp and than Twirl my Linquini with the Shrimp.  Yum Yum! 
 I'm not that mean, I cook some with the tails on for Gaetano.

6-8 Shrimp per person
4 Tbs Butter.  divided into 4 pcs.
Olive Oil as needed
1/4 cup White Wine - Chardonay
Garlic Gloves 4 pcs Chopped
1/2 Tbs chopped fresh Parsley
1 Tbs grated cheese (optional)
Linguini - Cooked. 
Put water for pasta on when you are frying Shrimp. 
Before you are on #6, pasta should be almost ready.
Timing is important. Cook pasta aldente. 
 If pasta gets done too soon strain it and spray cool water on it,
 so it won't be sticky.


1.  Place Flour in bowl with a dash of Salt, Pepper and Garlic.
2.  Clean and devine Shrimp. Flour Shrimp.  Pound good and
     shake off the flour and place in dish. 

3.  Cover bottom of frying pan with Olive Oil.
4.  Fry Shrimp add a dash of Salt, Pepper and Garlic Powder.
5.  Cook both sides until shrimp is pink/coral in color.

This pic the shrimp is not floured.  It is from another one of my recipes. As you notice from picture below the flour adds blumpness and I feel wholes in more flavor. 
(That's why you don't need the tails on, Ha!)


6.  Once all Shrimp is cooked, add 4 Tbs butter and
      Chopped Garlic.
7.  Once Garlic is lightly brown Add White Wine and Parsley.  
     Swirl Pan in small circle so that all the liquids can mix
     together.
8.  Add more butter if needed.  Cook for about 2 minutes, 
     Swirling frying pan in a small circle. 
     (no not fling it over head!)
9.  Add grated cheese (optional)
10.  Place pasta in large deep platter and pour Shrimp Scampi
     on top.    

Will put more pics next time I cook this.

Chicken Francese

Ingredients:
 SPG = SALT, PEPPER AND GARLIC POWDER
8 pieces of Chicken Cutlet Sliced in 4 x 3 pcs
Flour -  Enough to batter Chicken 
              (add a dash of SPG)
 6 Eggs beated or Enough to batter Chicken
             (add a dash of SPG)
1 package of Mushrooms. Sliced thick.
1 1/2 Sticks of butter.
2  -  13oz  Containers of Chicken Broth
12 oz cup White Wine - Chardonnay
2 Lemons Cut in 1/2
Fresh Chopped Parsley


 Francese Sauce:
 In a large pot- Add
 Chicken broth              White Wine
 Stick of Butter             Fresh chopped Parsley
 1/4 tsp Blk pepper       1/4 tsp Garlic Powder.
 Lemon:  Squeeze the lemon juice into the pot and then but the lemons in. 
    Bring to a full boil for about 5 minutes. Take off hot burner and read below.
Very important: Take out Lemon skins immediately, use a fork watch out they are hot.  If left in they will make the Francese Sauce bitter.


Mushroom Mix:
In frying Pan on med. heat Add:
 1/2 Stick of butter             1 Tbs oil
dash of blk pepper            Mushrooms
  Cook mushrooms 1/2 way. Don't want them over done you will be baking them soon. Leave on side.

Prep of Chicken:


1.   Dip Chicken in Egg mix,   then
2.   Dip in Flour mix
3.   Heat Olive Oil in frying pan and add chicken. 
      Add a dash of SPG to each Chicken pcs
      Cook on medium until both sides are
      done. (You must put SPG b/c Chicken
       won't have any flavor.)
4.  Once Chicken is cooked Place in Strainer to
     strain out some oil.

NOTE: When you are frying chicken that is battered the oil will become dirty fast, from the batter that falls off. Make sure you dump oil out and rinse/wipe frying pan and start again. Otherwise Chicken will burn by using the same oil.

Putting everything together.
1.    In a baking pan:  Pour some Francese Sauce
       on bottom about 1/4 inch.
2.    Place Chicken side by side.
3.    Pour more Francese Sauce on top
       of the Chicken.
4.    Then add the mushroom mix. 

Once everything is cooked and placed in the baking pan. Bake at 450 for about 10 min.  This way all the juices can be absorbed by the Chicken.

Note: If you are making 1 or 2 portions and they fit in a frying pan you can add everything to the frying pan and simmer for a few minutes instead of the oven. But, in large portions it is easier to bake it. 


Catering orders Can be cooked the day before.  Cut chicken into smaller pcs.
Don't mix the Francese Sauce, Mushroom Mix or Chicken until ready to cook. Refrigate covered separately. 
 Then bake covered at 350 until it is hot approx 20 min.


Good served with Rice or Buttered Egg Noodles.
 

Scallops wrapped in bacon

When I was driving home from work, I was thinking
of having Scallops for dinner.
To my delight, Gaetano (my husband) surprised me with the perfect, delicious meal!
I knew I loved that man for a good reason!!!  30 years and gladly 100 more to come.
 Ok.  Ok. Enough with the mushiness let's get to the cooking!

Sea Scallops
Bacon for each Scallop
Toothpick for each Scallop
White Wine 4 Tbs
Olive Oil
Butter 3 Tbs
Fresh Parsley 1 Tbs (Optional)

1.   Wrap each Scallop in bacon.  You can also   
      cook some without bacon at the same time.
2.   Stick toothpick in Scallop to hold bacon on. 
      If you like crispy bacon than place bacon over top and bottom 
      of Scallop (as shown on this picture on flat side).
     Or around the sides only. (first picture has on sides only)

3.   Heat up Olive Oil in frying Pan.
4.   Add Scallops
5.   Sear on Med.
6.   Add a pinch of black pepper and
       Garlic powder
7.   Turn the Scallops a few times. approx 6 mins
       to cook.
8.   Once Bacon is crispy,  Place Scallops
       in a dish.
9.   Wash and dry the frying Pan and lower the
       temperature to Medium low.


10.   Place frying pan on stove add 1 Tbs oil  
        and 3 Tbs butter. (This way the butter doesn't burn.)
11.  When butter is almost melted
        Add 4 Tbs White Wine. Mix together.
12.  Place the Scallops back in the frying pan.
14.  Add 1/2 Tbs of chopped fresh parsley.
13.  Simmer for 3 minutes.  You can add more
       butter if juice is drying out.
 

ok this picture is making me want more Scallops!!!
If you don't like crispy Bacon than wrap around sides only.  Sure looks nice and taste so good!!!
If you like bacon crispy, then place it around the top and over to the bottom so, when you are frying them the bacon will get crispy.