Category Archives: Recipes

P.S. I LOVE bacon.  I make a salad with a pound of bacon but I’ll share that recipe another time.  With summer Bar-B-Ques I thought you might try a different take on potato salad.  You have to turn on the stove for that one, but the dessert recipe I included is No Bake!

German Potato Salad

• 5 slices bacon (diced and cooked until crisp)
• 2 tablespoons bacon drippings
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 tablespoon prepared mustard
• 1/2 cup cider vinegar
• 1/2 cup water
• 4 cups sliced cooked potatoes – look for thin skinned like red or fingerling

1. Boil already-sliced potatoes until they are cooked through. Set aside.
2. Cook the bacon and keep the drippings. Set it aside to cool.
3. Heat bacon drippings in a pan large enough to add the potatoes.
4. Blend in flour, sugar, salt, and mustard.
5. Slowly add vinegar and water, stir until smooth.
6. Continue cooking over low heat, until thickened.
7. Add potatoes and heat through, slowly add crumbled bacon-save a few tablespoons for garnish.
8. Serve warm or room temp.

No Bake Cheesecake

• 1 (8 ounce) package cream cheese, softened
• ⅓ cup white sugar
• 4 cups frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• ½ pint sliced fresh strawberries – sprinkled with sugar – set aside

1. Beat cream cheese and sugar until smooth.
2. Fold in whipped topping.
3. Spoon mixture into graham crumb crust. Refrigerate for 2 hours.
4. Once the cheesecake has set, garnish with sliced strawberries.

Summer fun food:
Watermelon Salad

• Medium watermelon—size depends on how many people—cubed
• Seedless (Engligh) cucumber – cubed
• ½ cup chopped mint
• ¼ cup chopped basil
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
• 4 oz. prosciutto (optional) cut into small bite-size pieces

1. Combine the watermelon and cucumber in a large bowl
2. Mix olive oil, vinegar, half the mint and half the basil in a bowl.
3. Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
4. If you opt for the prosciutto—which gives it a savory addition—add after the olive oil
5. Not only is it delicious it’s also a very pretty presentation.

Citrus Grilled Shrimp

• 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
• 1 cup Olive oil
• 2 tablespoon Orange zest
• 2 tablespoon Lemon zest
• 2 tablespoon Lime zest
• 1/2 cup Orange Juice
• 1/2 cup Lemon juice
• 1/2 cup Lime juice
• 3 tablespoons Garlic, minced
• 1/2 teaspoon Ginger, grated
• 1/4 cup Parsley, finely chopped
• 1/4 cup Cilantro, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

1. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
2. Set 1/2 cup of the marinade to the side.
3. Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
4. Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp skewered (keep the small portion you set aside before marinating the shrimp).
5. Grill for 2-3 minutes per side or until shrimp is pink and cooked through.

Stuffed Shells
1 lb. of large macaroni shells
2 cups Ricotta cheese – please don’t’ ruin it with cottage cheese!
1 cup parmesian or romano – grated
¼ cup chopped fresh parsley – the dried stuff doesn’t do it
½ cup chopped fresh basil – this you can substitute for 2 tsps. Dried basil
2 eggs

Marinara sauce: If you want to save time and have EXCELLENT sauce get a couple of jars of RAO’s. Most grocery stores carry that brand now. It comes from a family recipe at Rao’s Italian Restaurant in the Bronx. The restaurant has only 10 tables and is considered THE hardest place to get a reservation. For real. It’s not even knowing someone. It’s knowing someone who owns a slot who would be willing to give it up for you!

Cook the pasta al dente according to the package. You don’t want them to get too mushy because you will be stuffing them and then baking them.
Drain and let them cool down a bit so you can handle them.

While the pasta is cooking – 10-12 minutes prepare the mixture

Beat the eggs and mix ricotta and parmesan cheeses and herbs and blend. (The mozzarella goes on later.)
Fill each cooked shell with egg/cheese mix.

Preheat oven to 325.

Put a small layer of sauce on the bottom of a large baking dish.
Lay stuffed shells on top of the sauce. Its ok to overlap them if necessary
Top the shells with more sauce, sprinkle with shredded mozzarella
Bake for 20 minutes.

They’ll think you have an Italian chef in your kitchen!

Short Ribs Slow Cooker
This is SO easy!
2 lbs. short ribs
3 large peeled carrots cut into chunks
3 cloves garlic – sliced
1 onion sliced (can use leeks if you want)
1 8oz. package of mushrooms (optional)
2 tsps. Thyme
1 8oz. can of beef broth
2 cups red wine or alcohol free wine

Salt the ribs on both sides and brown in a little olive oil– 2 minutes on each side
Remove from pan and set aside.
Saute the onion and garlic in same pan used for browning the short ribs until wilted.

In crock pot add broth, thyme, wine, carrots, mushrooms if desired, then add the wilted onions and garlic and short ribs to the crock pot.
Set on low for 8 hours.
The meat will fall off the bone!

If you like avocados, here is a quick and easy recipe for those on the run…or running around chasing kids:
Avocado Spread
(1) Ripe avocado
(2) Tablespoons of Tzatziki Sauce (It’s made with yogurt, cucumber, dill, garlic, low fat and low calories. ) You can buy it in the grocery store where they have Humus and spreads – Boars’ Head and Cedars make it.
Scoop out the avocado and mash it with the Tzatziki sauce. Eat it out of a bowl or spread it on toast.

Now for Desert:
This is so easy….and impressive when served in a wine glass – balloon size is best.

(1) Premade Devil’s food cake (or make it yourself if you have time)
(2) Pints of vanilla ice cream – let soften
(1) Can of whipped cream
(2) Tablespoons chopped pistachio nuts
Maraschino cherries

Let the ice cream soften as you cut up the cake into bite size pieces.
Layer 2-3 pieces of cake at bottom of glass.
Add a spoonful of ice cream on top
Add 2-3 more pieces of cake
Top with whipped creams, nuts and cherries

OR…you can do it in reverse with Vanilla Lady Fingers and Chocolate ice cream.

FRITATTA
This is great for a Sunday brunch or a quick dinner.
Need ovenproof frying pan.
Ingredients
2-3 tablespoons extra virgin olive oil
1 small yellow onion
1 can potatoes or 1 cup [blanched] sliced fresh potatoes
1 package of frozen artichoke hearts –[thawed] You can use asparagus if you prefer
½ cup sun dried tomatoes – sliced
3-4 tablespoons fresh basil leaves shredded/chopped
¼ cup grated parmesan or romano cheese
4-containers of Eggbeaters [or 6-8 eggs scrambled]
1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Instructions
Pre-heat oven to 350.
Saute’ onions and potatoes in olive oil until soft
Add artichokes and sun dried tomatoes and sauté until ingredients are mixed
Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
Once set, place frying pan in oven and bake for 20 minutes.
Sprinkle shredded cheese and bake additional 5 minutes.
Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil

STEAK PIZZAIOLA – can serve up to 6 people
This is one way to make your beef go a little further—especially if you add the potatoes— with a crusty loaf of Italian bread [great for dunking]

Ingredients
1 ½ – 2 lb. skirt steak or top sirloin
¼ cup flour/corn meal flour for dredging
2-3 cloves garlic – chopped
1 large onion – sliced thin
1 large red pepper – sliced thin
1 large yellow or orange pepper – sliced thin
[Note: I don’t use green bell peppers. Too hard to digest]
1/3 cup fresh chopped parsley
1 ¼ tablespoons oregano
1 teaspoon basil
¼ – ½ cup grated parmesan or Romano cheese [according to taste
½ – ¾ cup red wine
1 [12 oz.] can crushed tomatoes
3 cups of sliced potatoes [optional]

Directions
Dredge meat in flour and brown on both sides in frying pan with a little olive oil. 3-4 minutes per side.
Remove after browning.
Sauté’ garlic/onion/red pepper in pan
Add 1/2 cup of red wine to the pan and let cook down for 2-3 minutes.
Add crushed tomatoes, oregano, parsley, basil, cook until combined – 4-5 minutes.
Add meat making sure it’s covered/smothered in mixture.
Spread parmesan cheese on top.
Cover and cook 15 minutes. [You can add a can of potatoes if you want at this point]
Turn meat and cook additional 15-20 minutes, until cooked to desired temp.

Pasta Fagiole (pronounced pasta fa-zool) an Italian staple:
Serves 6
1 box (1 lb.) of mezzi rigatoni (that’s small rigatoni) or small shells. Cook as directed on package when it’s time – usually 12 minutes
2 (8 oz.) cans of cannellini beans – drained and rinsed (if you want to use dry beans, soak them overnight)
1 (16 oz.) can crushed tomatoes-do not drain
(3-4) cloves of garlic
(1) teaspoons dry oregano
(1) Tablespoon chopped fresh parsley (preferably Italian) or (1) teaspoon dried
(1) Tablespoon chopped fresh basil 0r (1) teaspoon dried
(2½) Cups grated Parmesan or Romano cheese (save ½ cup to sprinkle when serving)
Crushed red pepper to your taste (I like it hot!)
(2) Tablespoons olive oil

Sauté garlic in olive oil until soft. Don’t let it burn. You can remove it once the aroma is infused into the oil.
Add tomatoes, oregano, parsley, basil, and (1) cup of the grated cheese
(If you want to add a dash of red wine that’s fine too!)
Let simmer for 30 minutes then add the beans.

In a large pot boil the macaroni until it is almost done (al dente). Don’t worry it will soften more after you add it to the beans and tomatoes.

Once cooked, drain the pasta and add to the beans and tomato mixture, add (1) cup of cheese. Simmer for another 15 minutes.

Sprinkle remaining cheese (and crushed pepper). Serve with crusty Italian bread.
This freezes well too.

Balsamic Chicken Stew
1 lb. of chicken (boned and cut into 2 inch pieces)
(3) tablespoons olive oil
(1) teaspoon salt
(1/2) teaspoon fresh pepper
(3) celery stalks, cut into 1 inch pieces
(4) carrots, peeled and cut into 1 inch pieces or a small bag of baby carrots
(2) shallots
(3) cups of cut up potatoes
(1) cup vegetable stock or chicken stock
1/2 cup of balsamic vinegar
(2) tablespoons dried tarragon
Serve with egg noodles

Salt and sauté chicken until brown. Do not overcook. Set aside.
Sauté shallots, celery, carrots, and potatoes until brown
Add stock, vinegar, tarragon to vegetables, then add the chicken
Cook in a crockpot or stovetop for 2 hours. Season to taste.

Fresh Apple Cake, courtesy of Deb Yarmula

Ingredients:

You will need (3) large mixing bowls, Bundt pan, shallow baking pan
1 cup chopped walnuts
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp ground cinnamon
3 ½ cups chopped Granny Smith apples – cored and peeled
2 cups granulated sugar
1 cup vegetable oil
3 large eggs

Preheat oven to 325.  Coat 10 inch Bundt pan with non-stick spray and lightly floured.
Spread walnuts in a separate pan and toast for about 7 minutes until golden.  Cool completely.
In large bowl whisk flour, baking soda, and salt.
In another large bowl combine walnuts, vanilla, cinnamon and 3 cups of the cut apples.
In third bowl beat sugar, oil, and eggs with electric mixer on medium until well blended.
Turn mixer to slow speed and gradually add the flour mixture from bowl 1. Scrape bowl occasionally with spatula.  Beat one minute longer of until well combined.
Fold in apple mixture from bowl 2.
Once all ingredients are folded together spoon batter into bundt pan. Add remaining apples to top and gently press into mixture.
Bake 1 ½ hours or until inserted toothpick comes out clean.
Cool on rack.  Serve with a big helping of ice cream.

Christmas Eve Dinner Italian Style
Eggplant Stacks

(2) large eggplants, skinned and sliced ¼ inch thick
(3) cups Italian flavored breadcrumbs
(2) eggs beaten
(1/4) cup milk
(2) cups Parmesan cheese
(4) tablespoons chopped parsley
(2) teaspoons dry oregano
(2) cups Ricotta Cheese
(8) oz. tomato sauce – Prego or other brand
(2) cups shredded mozzarella
(1) cup olive oil

Mix eggs and milk in a bowl.
Mix breadcrumbs,  and half the Parmesan cheese, parsley, and oregano in a different bowl.
Heat olive oil to medium.
Dip eggplant in egg batter and dredge through breadcrumb mixture.
Place eggplant in frying pan and brown on both sides.
Place on paper towels.
Mix/whip ricotta cheese and remaining ingredients (except mozzarella) together.
Let the eggplant cool.
Begin stacking.
1 slice of eggplant, top with 1 tablespoon of cheese mixture—spread on eggplant; add another slice of eggplant; top with a spoon of tomato sauce and a tablespoon of mozzarella.
Repeat until you have 3-4 slices of eggplant per stack.
Once assembled, bake in 350 degree oven for 15-20 minutes until cheese melts.

Shrimp Scampi

1-2 lbs. JUMBO shrimp/shelled and deveined (leave tail on or off)
2 Tbs. Olive Oil
4 tbs. butter
4-5 cloves garlic minced
¼ cup dry white wine or vegetable stock
2 tbs. lemon juice
¼ cup chopped parsley
Crushed red pepper if desired

Heat olive oil and ½ of the butter.  Saute’ garlic 2 minutes
Add shrimp and saute on one side for 2 minutes
Flip shrimp and pour wine/stock over shrimp, cook 3-4 minutes
Shrimp should be pink.
Add remaining butter, lemon juice, and toss parsley into shrimp (red pepper)
Remove pan from heat.
Can be served over linguini or rice if desired

Stuffed Flounder with or without crabmeat

1 Piece of founder per person (using 6 pieces for recipe)
1 cup chopped crab meat (optional)
2 tablespoons butter
1/4 cup olive oil
4 lemons for garnish – cut into equal pieces
Zest and juice of (1) lemon
2 cups breadcrumbs Italian flavored breadcrumbs
1/2 cup finely grated parmesian cheese
¼ cup finely chopped parsley
4-5 cloves finely chopped garlic
¼ teaspoon oregano

Rinse flounder and pat dry.
Heat oven to 325 degrees.
Heat butter and ½ olive oil in sauce pan, add garlic and saute’ for 1-2 minutes.
Add breadcrumbs, cheese, parsley, oregano (crabmeat if desired) and saute until blended and if adding crabmeat until cooked.

Place 2-3 tablespoons of mixture and spread in middle of flounder.  Roll flounder and hold together with toothpick.
Mix lemon zest and lemon juice together and pour over flounder.
Bake 15-20 minutes until fish turns white.
Once removed from oven top fish with any remaining stuffing.
Squeeze lemons over fish.

For those of you who are baking—and from  what I hear it’s a lot of you—here is a fantastic apple pie recipe courtesy of Patricia Dorph:

 Apple Pie

Pastry  for two 9 inch  pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces , pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 5 cups , cored ,peeled and thinly sliced Granny Green and Mackintosh
• Mix together and add to apples
• 3/4 cups brown sugar
• 2 tbs. flour
• 1 tsp. cinnamon
• 1/4 tsp allspice
• 1/4 ts. nutmeg
• 2 tbs. butter
• Place into pie pan
• Roll out top dough for crust and place on top
• Make 4 slashes in top crust

Bake  450 degrees  for 15 mins. Turn heat down o 350 degrees  and bake for 20 to 35 mins. Remove when golden brown

Serve with whipped cream or ice cream . Enjoy

If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.

Pumpkin Pie

Pastry  for two 9 inch  pastry pans:

• 2 cups flour
• 1/2 tsp. salt
• 2/3 cups butter
• 2-3 tbs. cold water
• Sift flour and salt together
• Add butter and cut it through with pastry blender until mixture is in pieces , pea size
• Add cold water a few drops at time until moistened enough to hold together in a ball
• Wrap in plastic and chill in frig. for 15-30 mins.
• Take more than half for the under crust and roll out and fit into 9” pie pan

Filling:

• 2 Large eggs, beaten
• ¾ Cup brown sugar (may also use white sugar)
• ½ Teaspoon salt
• 1 Teaspoon cinnamon
• ½ Teaspoon ginger
• ¼ Teaspoon nutmeg
• ¼ Teaspoon clove
• 15 Oz can pumpkin puree
• 1 12oz can evaporated milk
• In a medium bowl combine ingredients in order listed above.
• Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
• Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
• Cool 2 hrs and serve or refrigerate.

Both are absolutely delicious and I want to thank Heidi and Patty for sharing their family recipes with us.

Since it’s apple harvest time I want to share an extremely easy apple crumble recipe.

Preheat oven 350
Butter an 8×8 baking pan
6 applies peeled, cored, and chopped – slices or squares —up to you
2 tablespoons granulated sugar
¾ teaspoon cinnamon
1 ½ tsp lemon juice
Mix together and place in baking pan.

In a separate bowl combine
½ cup cold butter cut up in cubes
¾ teaspoon cinnamon
½ cup light brown sugar
1 cup granola
¼ cup flour
Pinch of salt

Once combined spread on top of apple mixture. Bake 40-50 minutes.

Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread

Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo.  Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread.  When cheese starts to melt top with bacon and a slice of tomato.  Let melt for another minute.  Carefully flip one of the slices over and place on top of the other – cheese meets cheese.   Yummy.

If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses

Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers

For something fresh and easy try a Caprisi salad or sandwich.

Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed.  If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this, or serve it with bread on the side
Drizzle a little balsamic vinegar.  It looks refreshing and tastes delicious
Note:  never refrigerate fresh mozzarella.  It makes it hard.  You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.