Krista's Cooking Blog

Chinese Spareribs with Teryiaki Glaze

2011-02-10T19:12:00.000-05:00

Baby Back ribs or Spareribs, about 3-4 lbs

chinese five spice powder

Black pepper

brown sugar

sesame seeds

scallions, cut on bias

Glaze:

3/4 cup low sodium soy sauce

1 cup orange juice

1/4 cup hoisin sauce

1/4 cup ketchup

3 TBS rice vinegar (red wine vinegar would also work)

1/2 cup brown sugar

2 garlic cloves, smashed

1 inch piece ginger, peeled and smashed

1 red chili pepper

In a small bowl, mix about 1/4 cup chinese five spice powder, 2 Tbs brown sugar, and pinch of black pepper. Rub spices all over ribs until generously coated, both sides. Place in a single layer of a baking sheet/pan, cover with foil and bake for at least 2 to 2 1/2 hours on 350 degrees. Meanwhile, prepare the glaze.

To make glaze. Place all ingredients in a non stick medium saucepan over medium heat. Whisk all ingredients well to combine. Bring to a boil, then turn heat to low and simmer for about 20-30 minutes or until the glaze is nice and thick. It may take longer than 30 minutes to reduce down.

Once ribs are done, slather all over with glaze, both sides. Be careful, the ribs are super tender and will pull apart. Turn oven heat up tp 425 and place back in over, basting every few minutes until browned and crispy. About 10 mintues...Watch carefully, they will burn if left in too long!! Once they come out of the oven, baste one more time with glaze, cut into pieces, top with sesame seeds and scallions.

Thai Fried Rice

2011-02-10T18:33:00.000-05:00

2 Tbs. Peanut Oil

2 chicken breast, sliced on a bias, very thin

1/2 pound shrimp, cleaned

2 gloves garlic, chopped

1/2 onion, sliced thin

1 red pepper, sliced thin

1 egg, lightly beaten

1/2 tsp. fish sauce

2 -3 cups jasmine rice, cooked

1 Tbs. soy sauce
1/2 tsp. fish sauce
pinch of sugar
1 cup bean sprouts

3 scallions, sliced on a bias

1/2 tsp red pepper flakes

1 pkg oriental fried rice seasonings (optional) (found in asian market or asian section of market)

1 lime, sliced

1 tomato, sliced

First off, cook the Jasmine rice, a little undercooked and cool in refrigerator. This recipe works best when rice is cold.

Heat a wok until nice and hot and pour in 2 TBS peanut oil. Immediately toss in chicken and stir fry until lightly browned. Add shrimp and cook about 1-2 minutes. Add onion, peppers and garlic and stir fry about 1 minute until it softens. Add 1/2 tsp. fish sauce while cooking the veggies. Toss in the cold rice and stir to coat well. Push some of the rice aside so you have bare bottom on one side of the wok. Add beaten egg and scramble, when egg is cooked, stir to combine into the rice. Add bean sprouts. Add soy sauce, fish sauce and pinch of sugar. If using the fried rice seasoning packet, add now. Finish by placing rice in a bowl and garnish with red pepper flakes, scallions, tomatoes and lime.

Ground Beef Stroganoff

2011-01-26T15:45:00.000-05:00

1 1/2 lbs ground sirloin

1 onion, chopped

2 garlic cloves, chopped

1 pkg sliced mushrooms

olive oil

2 TBS butter

salt, pepper

paprika (sprinkle)

1 cup water
1 TBS flour or mushroom gravy packet
2 TBS tomatoe paste
1 TBS worshestire sauce

2 TBS dijon mustard

1 cup sour cream

Eggs noodles

scallions for garnish

Heat olive oil and butter in a skillet over medium heat. Add chopped onions and cook until slightly carmelized, about 10-15 minutes. Add garlic and sliced mushrooms, cook another 5 minutes until mushrooms have softened and has good brown color. Season with salt, pepper and paprika. Add ground beef and cook until browned. Season meat as well. When meat has cooked, add mushroom gravy packet or flour and 1 cup water. Stir to combine and bring to boil, turn heat to med/low and simmer. Add tomato paste, dijon mustard, worchesthire sauce and cook until sauce has become slightly thickened. Turn off heat and stir in sour cream until well combined. Serve over hot buttered egg noddles and sprinkle with scallions. Enjoy.

Candied Carrots

2010-04-12T18:05:00.002-04:00

Another side dish worth noting were these delicious candied carrots we made for Easter. They were so sweet and sticky, you wouldn't believe you were eating a vegetable.

Ingredients:

1 bunch young carrots, with tops
1/4 cup olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

Horseradish Mashed Potatoes with Balsamic Carmelized Onions

2010-04-12T17:52:00.003-04:00

I'm always looking for new ways to spruce up classic side dishes and I love experimenting by adding different ingredients to mashed potatoes.....nowadays, you can go into any Steak House and find "Blue Cheese Mashed" or "Loaded Mashed" but I wanted something a little more unique. SO, when I went home for Easter dinner and was told we were making mashed potatoes I decided to come up with something new.....they were a huge hit!

Ingredients:
1 stick butter
3 med-large white onions, sliced thinly
3 T. balsamic vinegar
2 T. chopped fresh Thyme

3 1/2 lbs. potatoes (yukon gold, russets), peeled and cut into 1 inch pieces
6-8 T. milk
6 T. butter
1/4 cup prepared white horseradish

Melt 1/4 cup butter in large skillet over medium heat. Add onions; sauté until deep golden, about 30 minutes. Add vinegar and thyme. Reduce heat to low; sauté 4 minutes. Season with salt and pepper.

Meanwhile, cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Return to same pot; mash until smooth. Add 6 tablespoons milk, horseradish and 6 tablespoons butter; stir to blend. Thin with 2 tablespoons milk if necessary. Season with salt and pepper.

Transfer potatoes to serving dish. Spoon onion mixture atop potatoes. (Can be prepared 8 hours ahead. Cover with foil and refrigerate. Rewarm in 350°F oven about 30 minutes.) Serve hot.

White Chocolate Raspberry Cheesecake

2010-03-23T19:24:00.003-04:00

I have such a sweet tooth and my favorite - roll my eyes in the back of my head - dessert is cheesecake. I'm always looking for different flavors to create in a cheesecake and it seemed that white chocolate and raspberry go together perfectly.

Ingredients:

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Linguini with Clam Sauce

2010-03-21T10:33:00.003-04:00

As the weather starts to warm we tend to want a lighter fare. Linguini with Clam sauce is a perfect way to stay elegant but light. It's perfect for those warm nights when you want to eat a nice meal on the deck by candlelight. Over the years I have made this dish as simple as possible so that it can be perfectly created on a weeknight.....

Ingredients:
2 T. olive oil
3 cloves of garlic, minced
dash red pepper flakes
1/4 white wine
1 can white clam sauce
1 can whole clams, with juice
1 can chopped clams, with juice
6 T. butter
chopped fresh parsley
1 lb. cooked linguini
1 lb. little neck clams (optional)

Heat olive oil in saute pan and add garlic cloves and red pepper flakes to taste. Be careful not to burn, garlic cooks quickly. Add can of clam sauce and clams with juices. Once it begins to boil bring down to simmer. Add wine and 4 T. butter. Cover and simmer until pasta is done. Just before tossing with pasta, add 2 T. butter to round out flavor and chopped fresh parsley. Toss with linguini and serve.

Note: for a more romantic flare, add fresh littleneck clams to sauce 5 minutes before finished. Allow to steam open and toss with pasta.

Lobster Mac and Cheese

2009-09-10T07:29:00.002-04:00

Jay's parents live on Lake Winnipesauke, and when we go up to visit them, we try to make it to our favorite resteraunt "The Canoe"....Lobster Mac is their specialty and we order it everytime. Since it's about a 2 hour drive for us, we don't get to go all the time. I've created a version of it, that's just as good.

1 (2 lbs) Lobster, taken out of shell and chopped

4 T. Butter

4 T. Flour

2 1/2 cups milk

2 cups shredded Asiago cheese

2 cups shredded Cheddar cheese (white)

garlic powder

cavatapi style pasta (you can also use shells or elbows)

When I buy my Lobster, I have the market steam it for me while i finish shopping. It is so much easier than trying to do it at home. When I come home, all I have to do is shell it. If you prefer to cook your lobster at home, do this first.

In a medium saucepan melt the butter and sprinkle with garlic powder. Add the flour and whisk to remove any lumps, cook for about 1-2 minutes to take away the raw flavor of the flour. Slowly add the milk and continue to whisk until lumps are smooth. Bring up to a slow boil, so that the sauce thickens and turn down heat to low. Add the cheese, half at a time and stir with wooden spoon until melted and smooth. Once melted, remove from heat. Cook pasta while making the sauce. Drain, and add chopped lobster to the pasta, pour the sauce on, stir to combine and enjoy immediately.

Porcini Mushroom and Gorganzola Risotto

2009-08-18T21:21:00.004-04:00

Every Thursday night, myself and two of my very best friends get together for our "Girls Cooking Night". We take turns picking out a new recipe that we want to try and have a great night making and eating it. A couple weeks ago, Risotto was the topic and this is the recipe I brought for us to create. It was amazing! Risotto is a classic italian rice dish. Aborio rice is short grain and almost has a pasta like quality. It is very creamy when cooked completely, lending to a very elegant and velvety mouth feel. Adding the mushrooms gives this dish a well rounded tone, while the gorganzola gives a little earthiness and punch. I have made quite a few risottos and each time i try to add something a little different. Be creative with it. Sometimes, i will make shrimp and asparagus, or butternut squash and carmelized onions, or chicken, sundried tomatoes and peas. Whatever your favorite combination, go for it.

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

Note: Most large grocery stores will sell dried porcini mushrooms quite readily, however, if you cannot find them, substitute for crimini, they have a very similar earthy and meaty flavor. I have also found fresh porcini mushrooms in my market, if you use fresh mushrooms, ignore the rehydrating step.

Rinaldi Eggplant Parmesan

2009-08-13T21:15:00.006-04:00

This recipe has been passed down in my family for generations....I have never eaten it any other way! My grandmother and mother, hands down, make it the best by far. I come close, but there is nothing like when one of them make it. To me, it is the ultimate comfort food. I love when there are leftovers so I can make a cold eggplant sandwich on a roll the next day. I have been caught midnight snacking right out of the fridge. My co-worker and friend Charlotte asked me today if I had a good recipe for eggplant parmesan ~ to me, this is the ONLY eggplant parm recipe. Which leads me to this post. Hope you enjoy, Charlotte!

2-3 large eggplants, peeled and sliced 1/4 inch thick

4 eggs

1 cup flour

2 T. italian seasoning, divided

1 T. garlic powder

1 cup grated parmesan cheese

salt/pepper

oil

4 cups homeade sauce, or favorite jarred

Mix 1 T. Italian seasoning, garlic powder, salt and pepper and flour together on a large flat plate. Set aside. In a medium bowl, beat the eggs and 1 T. Italian seasoning. Add 1/4 c. parmesan cheese to eggs. Set aside. In a large frying pan, heat enough oil to come up the sides 1 inch. Dip each eggplant slice in flour first, then egg mixture. Stack on plate until ready to fry whole batch. Place eggplant in hot oil and fry on each side until golden brown, about 1-3 minutes per side. Drain on paper towels. In a large baking dish, place 1 c. of sauce to coat bottom of pan and arrange eggplant over to form a single layer. Add 1 c. sauce over eggplant and sprinkle with generous amount of parmesan cheese. Repeat layers until pan is full or eggplant is gone, making sure sauce and cheese is on the top. Bake uncovered on 350 degrees for 45-60 minutes. It should be bubbly. Enjoy. Eggplant can be fried and frozen in between paper towels until ready to assemble.

Note: This is somewhat time consuming: most of the work will come from preparing the eggplant, cutting, dipping, frying. I try to do as many eggplant as i have time for. I then will layer them on paper towels and place in large freezer bags in a single layer, so the next time I want eggplant parm, i don't have to go through all the trouble. I can just take out, assemble and bake. Also, this version doesn't have mozzerella, like most resteraunt versions. Believe me it doesn't need it. However, my one suggestion would be to use good parmesan cheese...Not the generic in the green bottle. It makes a difference. In my family, i can remember growing up we used to get parmesan cheese in the big blocks from the italian shop. My favorite part was helping my grandpa grate it down, and put it in big pans to dry out! mmmm

Homeade Ravioli

2009-08-07T19:41:00.003-04:00

If you haven't tasted homeade pasta...it is a must! It can be quite hard to manage and the process can take a long time also. I have found that this recipe is great because it allows for homeade pasta dough that doesn't take a long time to put together and also allows for creative cooking as well. You can fill these soft little pillows of heaven with any combination of filling that you desire.

Dough:

2 1/2 cups all purpose flour

1 cup boiling water

Filling:

1 cup ricotta cheese

1 egg
1/2 cup finely shredded store-bought rotisserie chicken (optional)
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Basic Marinara Sauce:

3 T. olive oil

1/2-1 onion, chopped

3-4 garlic cloves, chopped

1 tsp red pepper flakes - less for milder sauce

1/4 cup red wine

1 lrg can crushed tomatoes

1/4 cup packed basil leaves, chopped (fresh)

salt/pepper to taste

For the dough: In a large bowl, combine the flour and water. Stir to combine with a wooden spoon until dough comes together into a large ball. You may have to use hands to form bowl. Cover with plastic wrap and let sit for 10 minutes.

For Filling: combine all filling ingredients in a medium bowl and stir to combine.

To form the raviolis, cut the dough in half, working with half at a time. Make sure you work surface is clean and lightly dusted with flour. Roll out dough until about 1/4 to 1/2 inch thick. Place rounded teaspoons of filling about 1 inch apart and 1 inch from edge. Fold dough over the filling and press down around filling to secure the dough. With a small round cookie cutter, cut the dough in round ravioli shapes. Seal edges if need be. You don't want any loose filling. Place on cookie sheet until ready to boil. Drop into boiling water and cook for about 5-7 minutes. They will float to the top. Place in serving bowl with sauce.

To make sauce:

In a medium saucepan, heat olive oil and saute onion until soft and translucent. Add garlic and red pepper flakes and cook for 1-2 minutes more. Season with salt and pepper. Add wine and crushed tomatoes. Turn heat down to a simmer and let cook for 15-20 minutes. Add basil. Toss with raviolis.

Pasta with Sausage and Broccoli Rabe

2009-08-06T20:41:00.003-04:00

Ok, so I know I have been MIA for a while...had to take a break to finish school (got my RN) and land a job. Now that I have some more time to devote to this blog ~ I have chosen one of my favorite comfort foods. Pasta. I was seriously in the mood for garlic tonight and this dish is loaded with it. I love the contrast between the bitter broccoli rabe and the sweetness in the sausage.

5 T. olive oil

5-6 cloves garlic, thinly sliced

1 tsp red pepper flakes

1 lb rigatoni pasta

salt/pepper to taste

2 bunches broccoli, cut into large florets (discard stems)

1 lb sweet italian sausage

1/4 cup white wine

parmesan cheese

Bring pot of water to a boil for pasta. Cook according to directions. In the last five minutes throw in the broccoli and let cook with pasta. Reserve 1 cup cooking liquid for sauce. Drain.

In a frying pan, heat 1 tbl olive oil and saute garlic slices until slightly brown and crispy along with pepper flakes. Be careful not to burn the garlic. Transfer garlic to seperate bowl and set aside. Take sausage and squeeze the meat out of the casings to get crumbled sausage. Brown in pan with remaining oil. Once sausage is brown, add the 1 cup reserved water, 1/4 cup wine and reserved garlic with oil. Let come to a simmer for about 2 minutes. Season with salt and pepper. Toss sausage and sauce with pasta and broccoli. Sprinkle with parmesan cheese. Serve.

As a general rule, whenever I cook pasta I use the largest pot I can find and season it well with salt. This ensures that your pasta will taste great.

Buffalo Chicken Dip

2009-06-14T13:28:00.002-04:00

I love anything buffalo sauce....I even toss it on popcorn! Here is a dip that has been created to incorporate buffalo style chicken....and I love dips. (favorite food on earth). I'll turn anything into a dip.

3 cups cooked shredded chicken

2 (8 oz) pgks. cream cheese

1 cup ranch dressing

3/4 cup Franks Red Hot Buffalo wing sauce

1 cup. shredded cheddar cheese

Pour wing sauce over shredded chicken. (I do this a couple of ways, the easiest, buy rotisserie chicken and peel skin off and shred it. Or boil/steam 3 chicken breasts and shred them)

Set aside for 30 minutes. Beat together cream cheese and ranch dressing. Fold in chicken and 1/2 cup cheddar cheese. Spread into small baking dish or pie plate sprayed with cooking spray. Bake at 350 degrees for 15 minutes. Add the rest of the cheddar cheese on top and bake an additional 15 minutes. Serve with crackers.

Carrot Cake Cheesecake

2009-06-09T10:31:00.003-04:00

My two favorite desserts are carrot cake and cheesecake, they have this at the Cheesecake Factory and I have to get it every time. But since I don't go there very often, I decided that I'd try to make my own. It's just as good. It was requested that I post this recipe from a good family friend Heather......Here it is!

Cheesecake:

2 pkgs (8 oz each) cream cheese, room temp
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla

Carrot Cake:

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting:
2 oz cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoons reserved pineapple juice
Dash salt

To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.
Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.

Giambotta

2009-06-08T19:31:00.002-04:00

This "vegetable stew" reminds me of summer. I love when my mother makes this dish, it reminds me of being home and my childhood. I post this today because I just planted my vegetable garden and it made me think that I'll be able to make this soon.

2 T. Olive oil

1 green zucchini, cut lengthwise and then in slices

1 sm onion, sliced

2 medium potatoes

1 clove garlic, chopped

salt/pepper

2 T. fresh parsely

3 T. fresh basil

1 can diced tomatoes

string beans, about 1-2 handfuls, parboiled

parmesan cheese

Heat olive oil in a frying pan and saute on medium heat onions, zucchini and potatoes for about 5 minutes. Add garlic, salt, pepper, parsely, basil and tomatoes and continue frying. If the liquid absorbs too much, add a little water. Cook until zucchini and potatoes are tender. Add parboiled stringbeans when the zucchini and potatoes are almost finished. Serve with grated cheese.

Strawberry Rhubarb Jam

2009-06-07T09:38:00.004-04:00

I love making Jam. It's a great way to use up all your fruit. In our yard we grow quite a bit of rhubarb, strawberries, blueberries, peaches, apples and cherries. The strawberries and rhubarb are ripe right now, so this is a perfect time to make this jam. If bottled correctly it will last for years in the pantry...and is so yummy. It's also great to give gifts of homeade goodies.

1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 and 1/2 quart boxes )
6 and 1/2 cups sugar

1/2 tsp. butter
1/2 bottle liquid pectin or 1 envelope of certo pectin

Jam jars and lids

Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute)
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.
Remove from heat and stir in butter and pectin. Skim foam off top.
Fill and seal containers. Process 5 minutes in boiling water bath.
Yield - 7 or 8 half-pint jars.

Cranberry Orange Scones

2009-06-04T20:13:00.003-04:00

These scones are wonderful to have on hand. They hit the spot when nothing else will do for breakfast. For an afternoon snack cut in half and toast under the broiler with butter and a cup of tea/coffee. You can really adapt this scone recipe to include any of your favorite flavors. Get creative, you can use lemon and walnuts, blueberries, etc..

2 Cups Flour
4 T. of Butter (1/2 STICK)
1 T. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup Heavy Cream
1 Egg
1 C. Craisins
2 tsp. Orange Zest
1 to 2 T. Sugar for the tops

Preheat oven to 425 degrees.
Grease cookie sheet.
Combine dry ingredients in a large mixing bowl. Cut butter into dry ingredients until size of peas. You can use a fork or a pastry blender to get desired size. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto lightly floured surface and gather into a ball. Pat down into a circle until about ¾ inch thick. Cut into wedges and sprinkle with the sugar. Bake on greased cookie sheets for 12 minutes or until golden brown. Makes 8 scones. If you want the icing on top...just mix some confectioner's sugar and a drizzle of water and orange zest until you have a thick glaze consistency and drizzle ontop of scones.

Pasta alla Puttanesca

2009-06-03T20:33:00.002-04:00

This is my absolute favorite quick pasta sauce. It combines some of my favorite flavors, such as olives, artichokes, garlic and anchovies.....mmmm. Don't be afraid of the anchovies, they dissolve in the sauce, but give it such intense flavor, you can't leave it out. This sauce comes together very quick.

1 lb pasta, use your favorite, spaghetti, linguini, cavatapi

3 T. olive oil

1 tin anchovies, with oil

3-4 gloves garlic, chopped

1 T. red pepper flakes

1 can quartered artichoke hearts, you can use marinaded ones also (about 1 -1/2 cups)

1/2 cup kalamata olives, chopped

1 can straw mushrooms

1 can diced tomatoes (sometimes I use 2 cans, depending on how much sauce i want)

1 T. capers

parsely

fresh basil

salt/pepper

Boil and drain pasta according to directions.

Heat olive oil in deep frying pan and add anchovies, cook for 1-2 minutes until they start to dissolve, add garlic and red pepper flakes and cook 1-2 minutes more. The house will start to smell amazing. Be careful not to let the garlic burn. Add the artichoke hearts, olives and mushrooms, saute for 2-3 minutes. Add tomatoes with juice, season with salt, pepper and parsely and cook for about 15 minutes. Toss in 1/4 cup chopped fresh basil. Add sauce to cooked pasta and toss with grated cheese!

Chicken Cacciatore

2009-06-02T17:12:00.003-04:00

This is another classic italian chicken dish, it's very easy to make, so it's great for nights when you need a simple dinner, but it stands up with BIG flavor. This is how I do it.

8-10 pieces of chicken ( i use thighs, drumsticks, breast with bone in)

3-4 T. olive oil

1 can crushed tomatoes

4-5 cloves garlic, crushed

1/4 cup chopped onion

1 green pepper, sliced

2 cups mushrooms, sliced

1 tsp. dried oregano

1 T. fresh parsely, chopped

1 T. hot red pepper flakes

1 glass wine, white or red (whichever I have open)

salt/pepper

flour for dredging

Dredge chicken pieces in flour until lightly coated. Heat olive oil in a deep sided frying pan and fry chicken pieces until golden brown on all sides. Add the onions, pepper, mushroom and garlic and saute until slightly softened. Add parsely, oregano, red pepper flakes, salt and pepper. Add the wine and scrape up all the brown bits on the bottom of the pan. Add the tomatoes, simmer for about 1/2 hour to 1 hour until sauce is thickened and chicken is fall off the bone tender. If sauce becomes to thick while simmering, add a little water to thin out. Also, I am a huge fan of using fresh mushrooms as opposed to canned, however, canned straw mushrooms will work great in this dish, if you are unable to get fresh ones.

Steak Pizziaola

2009-06-01T17:07:00.002-04:00

This recipe reminds me of my childhood. I can remember walking into grandma's house and smell this cooking. I used to love to sneak a piece of bread and dip it into the pot to try and get some of the topping (my favorite part). I know this isn't a typical steak recipe, but it's a traditional italian way to cook steak, that doesn't involve lighting the grill. The key to making a juicy wonderful steak is the cut of meat.....believe me, I've tried this so many ways and with different meats and sirloin is by far the best to use. You can also try this with pork, if you don't eat red meat.

2 sirloin steaks

1 cup whole canned tomatoes

4-5 garlic cloves, chopped

1 T. red pepper flakes

salt/pepper

parsely

oregano

2-3 T. olive oil

handful grated parmesan cheese

Put enough olive oil to cover the bottom of a deep frying pan. Place half of the tomatoes on the bottom of the pan, break the tomatoes with your hands as you add them to the pan, so they stay in big chuncks, but the juice gets into the pan. Place the steaks on top of tomatoes, and top with remaining tomatoes, (again, breaking up with hands), garlic, and pepper flakes. Season generously with parsely, oregano, salt and pepper. (I'm sorry I don't have exact measurements for the herbs, but i just eyeball it) Top with heaping handful of grated parmesan. Cover and turn of high for 1-2 minutes, then drop heat down to low and simmer until steak is tender, about 1 hour. It is very important to cook this low and slow or you will end up with tough chewy meat. Not good.

Italian Stuffed Peppers

2009-05-31T08:48:00.004-04:00

These are my favorite stuffed pepper! My grandmother makes these all the time and I can't seem to get enough of them.

6-10 lg. Cubanelle peppers

1 loaf crusty italian bread

1 can anchovies, chopped

1 can crushed tomatoes

2-3 lg. garlic cloves, minced

1/2 cup parmesan cheese, grated

olive oil

salt/pepper

parsely

Trim off crust of bread and break into small pieces over a large bowl. Add anchovies and their oil to the bread. Add garlic, cheese, salt, pepper and parsely. Toss well. Add crushed tomatoes and mix well to make a moist stuffing. Use your hands to squish everything together. Drizzle enough oil until mix is very moist. Pack stuffing into each pepper about 3/4 of the way full. (stuffing with expand when cooking). Fry in pan with oil on all sides, about 4-5 minutes per side. Be careful when turning with tongs, as you can squeeze the stuffing out. These can also be baked for a more healthy approach.

Memphis Style Ribs with Balsamic BBQ Sauce

2009-05-26T11:01:00.003-04:00

I cannot believe I am going to post this recipe, but it seemed very fitting with the season. Ribs can be made a number of different ways and every one seems to have their own recipe, this is mine. I have tried to make ribs a few different way and this was by far the best i've come up with. First off - please, please, please....spend the few extra dollars to by baby back ribs. They make such a difference and aren't very fatty.

This isn't the type of recipe you just make on a whim, it's a labor of love recipe, so since you're going to put the time in, you might as well make your own bbq sauce. It adds that extra something special to make them your own. Do it!

4-5 lbs baby back ribs or meaty pork spareribs

Preheat OVEN (yes, oven! this is what makes them juicy, moist and tender) to 350 degrees. Place ribs in a shallow baking dish or roasting pan.

Dry Rub:

1 T. paprika

1 1/2 tsp. brown sugar

1 tsp. ground chili pepper

1/2 tsp. salt

1/2 tsp. ground coriander

1/2 tsp. ground mustard

1/2 tsp. garlic powder

1/4 tsp. celery salt

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

For rub, in a small bowl, combine all ingredients thouroughly. Rub the spice mixture onto ALL surfaces of the ribs. Use all mixture. Use your fingers to get it into the meat. Don't be afraid to touch your food! Cover the baking dish with foil and bake for 2 to 2-1/2 hours or until very tender. (and believe me, they will be!) Take out of oven, slather with bbq sauce and grill, covered for about 10 minutes or so, until ribs are browned, turning once and basting when needed. Serve with extra bbq sauce if desired.

Note: You can use soaked hickory chips on the grill for a little extra smoke flavor, just follow the directions. I have done it without and they are still absolutely fabulous, so don't worry if you don't have them.

Balsamic BBQ Sauce:

Combine 1 cup lager beer, 1 cup ketchup, 1/2 cup packed brown sugar, 1/3 cup balsamic vinegar, 1 T. minced fresh garlic, 2 tsp. cumin, 2 tsp. Sirracha sauce (you can find this in the asian section, if you don't use a chili sauce), 1 tsp. chili powder, 1 tsp. ground black pepper and 1 tsp. liquid hickory smoke. (don't omit the liquid smoke, it's what gives it definition as a bbq sauce). Bring to boil, reduce heat and simmer, stirring frequently for 25 minutes, or until reduced to 2 cups.

Mexican Fish

2009-05-25T23:44:00.003-04:00

If you love mexican food and fish, then this dish is amazing! Jason's mother (Hi Lorna- if you're reading, thanks for the great recipe, it's one of my favorites) made it for us for dinner one of the first times we went to visit. I instanly fell in love with it. It's so cheesy and flavorful. A must try in my opinion. I actually made it for dinner tonight.

1 1/2 lbs cod fish (or any other similar white fish, tonight i used Haddock)

1 cup salsa

1 cup shredded cheddar cheese

1/2 cup coarsely crushed fritos chips

Avacado

sour cream

Rinse off fish filets and pat dry. Season with salt and pepper. Place in baking dish, laying each filet next to each other. Top with salsa, spreading over the surface of filets. Then top with cheese. Sprinkle crushed fritos on top. Place in 400 degree oven for 15 minutes. Serve each filet topped with sour cream and avacado slices.

This would be pair well with cilantro lime rice and beans and a tall Margarita!

Texas Caviar

2009-05-25T13:00:00.003-04:00

I start with this recipe, because it has to be one of the most requested recipes I make. And, fitting with the BBQ season, it's great to bring or put out! Anytime I make this, people go crazy. It really is a great twist on a salsa.

1 can black eyed peas, drained and rinsed

1 can black beans, drained and rinsed

1 can shoepeg corn, drained

1 small red onion, chopped

2 celery stalks, chopped

1 (3 oz) can sliced black olives, drained

1 (3 oz) jar pimentos, chopped

pickled jalepeno's, finely chopped

Marinade:

1 cup olive oil

1/2 cup cider vinegar

1/2 cup sugar

Mix all top ingredients together in a large bowl. Heat oil, vinegar and sugar in a small saucepan or microwave until sugar is just dissolved. Remove from heat, pour over bean mixture. Cover and place in refrigerator for 4 hours or overnight. When ready to serve, drain marinade and serve with scoops tortilla chips.

Note: ok, so those of you who can't find "pimentos" (and sometimes i can't), use roasted red peppers. They are essentially the same thing. Also, if your store does not carry shoepeg corn, just get any canned "white" corn. It will work fine.

Little bit about me...

2009-05-25T09:03:00.002-04:00

So, anyone who has grown up Italian, knows that it's all about family and FOOD! I've had a love for food and cooking ever since I was a child. I have so many memories, sitting in my grandmother's kitchen, watching and learning as see proceeded to prepare the most amazing dinner.....EVERY TIME! I loved going over and "helping", which is where I learned most of my cooking skills. I have tried to preserve the Italian tradition by trying to grow a garden every year and make tons of homeade goodies! I am constantly looking for new ways to improve, and perfect some of the oldies too! Hope you enjoy!