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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.
 

Chicken Corden Bleu with Rice Melody


Great for  Parties.  Instructions at end.

Needed to prep Chicken:
1 Chicken Cutlet per person.  Large Thin Slices
On top of each Chicken Cutlet you need :
1 Slice of Virginia Ham
 2 slices of Provoloni,
Sautee chopped Onions 1/2 tsp
Chopped Mushrooms Sauteed in butter - 1 Tbs
 1 jar Chicken Gravy Heinz use 1 tsp in each cutlet
----------------------------
In Separate Bowls Place:
4C Bread Crumb
Chicken Gravy, Heinz approx 2 jars
---------------------------
On bottom of cooking Pan:
1 can of non salted or less salted Chicken Broth .

Needed For Rice:
1 small can chicken broth
1 packet Sazon Goya
1 Small chopped Sauteed Onion
Saved broth from cooked Chicken
1/2 jar of Chicken Gravy
1/2 can Small peas
1/4 Cup Grated Cheese
3 Tbs Saucy Susan
3 chopped slices of Ham and Provoloni


Chicken Corden Bleu
1.  Lay Chicken Cutlets flat and put ham, cheese, onions, mushroom and gravy on top

2.  Roll up each Chicken Cutlet.  Don't worry about closing the ends.


3. Wipe with brush or hand gravy all over Roll up Chicken
4.  Pat Breadcrumb on them.  If it is hard for you to pick up then just pour breadcrumb on top.

5.  Pour 1 can of Chicken broth on bottom of tray
6.  Place Chicken in without touching each other.

7.  Cover with Foil
8.  Bake at 350 for approx 20 -30 minutes until chicken is cooked.


9.  Take off  foil cover when chicken meat is white.
        Chicken should not be raw.
10.  Bake in oven with foil off for about 5- 10 min. or until breadcrumb looks crispy.

11.  Chicken is now done.
12.  Place Chicken Corden Bleu in Glass or Corning Ware tray.
13.  Pour in a small amount of broth from baking pan approx 1/4 of it.
  You need the rest of the broth to put into the Rice mixture.
--------------------------
As soon as you put the Chicken Corden Bleu in the oven start cooking the Rice.


Place in bowl and Save left over broth from Chicken for Rice Melody (as picture shows all the juices including the cheese or ham pieces that are left in pan)  
 You will put this in the Rice once rice is finished cooking.  So you can start cooking the Rice as soon as you put the Chicken in the oven.  This way they will be ready at the same time. I cooked 2 cups of Rice.

1.  Start cooking the Rice as suggested on package but, 
     A.  Replace some of the water with 1 can of Chicken broth.
     B.  Add 1 packet of Sazon Goya. Picture below.
2.  Sautee Small Chopped Onion in a little bit of oil until golden brown.  Place in rice when it is almost done.
While Rice is cooking:
3.  Roll up 3 slices of each Ham and Provoloni

4.  Slice into small pieces. Place in bowl.
Slice horizontially and then vertically. As shown.

Don't cook rice to be too watery.
5.    Once Rice is cooked move off of hot burner.
Mix in:
6.      Saved broth from Chicken.
7.      1/2 jar of Chicken Gravy.
8.      1/2 can Small peas.
9.      1/4 Cup Grated Cheese
10.    3 Tbs Saucy Susan
11.    Ham and Cheese.
 


NOTE:  If you want to use this for a party, the amount of Chicken needed if you are cooking a few different Entrees is 18 Cutlets for a large tray. 
Cook Chicken the day before.  Cover and Refrigate. 
The next day. Place enough broth until it covers bottom of catering tray.  Slice Chicken into 1/2 thick pieces.  Chicken can be placed ontop of each other to fit in tray.
Cover with foil and bake in oven at 350 until hot.

Rice needs to be cooked the day of.  Otherwise it will burn when trying to heat it up or dry out in microwave.  So, you can cook it early and then mic it for 2 minutes and it will come out great.

Stromboli



Stromboli can be made with any ingredients.
The recipe below is what we use and it taste like a hot Italian coldcut sandwich.


Layer in order:
4 Slices Virginia Ham
4 Slices Provoloni
4 Slices Soppasatta or salami
4 slices Provoloni
5 Slices Pepperoni

Buy 1 Large Pizza Dough
Slice in 1/4 pieces


Stretch dough out by pounding lightly and then pulling it into a rectangle
It needs to be long enough so that the coldcuts can fit in it.
Roll up the coldcuts and place in the middle of dough.
Fold ends of dough in,
Place left side of dough to middle of coldcuts and roll over.
Make sure ends are sealed.
Beat one egg white and brush on top. 
Sprinkle Seasame seeds.
Then with a fork, poke a few holes on top of dough

 Grease cookie tray.
Flour bottom of Stromboli
Bake in oven on 425 until golden brown approx 8 -10 minutes.


Yes, you see correctly.  My husband Gaetano placed a pizza oven brick in
my electric oven.  He couldn't be without one.  He wanted to put a large pizza oven in
my kitchen but, he had to settle for this.