Pizzelles (Anise-flavored Italian cookies)

December 27, 2009

Recipe makes about 80 cookies. Need a pizzelle maker/iron (can be found at Italian bakeries and online).

Traditional is made with Anise, but you can omit anise oil and seeds by substituting vanilla extract or even melted chocolate to the batter if you prefer.

6 eggs
3 1/2 cups of flour (sifted)
1 1/2 cups of sugar
1 cup margarine (melted and cooled)
4 tsp baking powder
2 tbsp anise seeds
2 tsp. anise oil (because anise oil is difficult to find down south, can sub. anise extract for 2 to 3 tsp)

Beat eggs and gradually add sugar. Add melted margarine, anise oil, and seeds. Sift flour and baking powder and add to mixture. Chill (may be chilled for 1 to 2 days if you want). Drop tsp. of batter onto hot iron for a minute and 10 seconds(please spray pan on top and bottom before use). Place on newspaper to dry (paper removes moisture, wait until it cools) Store in a tin container with wax paper on top and bottom DO NOT store with other cookies.

Great with coffee, after dinner, or any time of the day. This is the famous Italian- Christmas cookie.


Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan

December 27, 2009

1/4 olive oil
3 zucchini (skin peeled and sliced 1/4 in.thick)
3 cloves of garlic (minced)
1/4 cup of chopped parsley
1 cup of peas
1/2 box of linguine
2 tbsp. salt
1 tbsp. pepper
1 tbsp. herbs de Provence
3 oz of shredded parmesan cheese (fresh not bottled)

Peel the zucchini and slice. Mince garlic, and finely chop parsley. Boil linguine in salted water for 11 minutes. While the linguine is cooking, steam   zucchini with garlic and peas until zucchini are translucent. In a large bowl mix olive oil, salt, pepper, herbs de Provence, and half of the parsley. Drain linguine and toss in oil mixture. Add zucchini mixture and toss. Add Parmesan and toss thoroughly until cheese melts from the heat of the pasta and veggies. Top with the remaining parley. Viola! A healthy but full- flavored Venice-style pasta dish that will keep people coming back for more.

Venice-styled Vegetable Pasta with Zuchini, Peas and Parmesan


Chicken Piccata

December 27, 2009

1 lb of chicken breast or tenderloin
1 egg
1 cup of Panko breadcrumbs (can use any type of breadcrumbs but the Japanese ones are the best, like and flaky)
3 tbsp butter
half a lemon
1/4 cup of capers
1/2 cup of chicken broth or dry white wine
1 tsp of Lawry’s Garlic salt
3 tsp of chopped parsley
2 tbsp of olive oil

Step 1: Take uncooked chicken and dip into egg mixture (one egg scrambled) and then coat with breadcrumbs. Season both sides of the chicken with garlic salt.

Step 2: On med-hi heat, add olive oil until pan is hot. Add chicken and fully brown and cook completely. Set aside.

Step 3: To de-glaze the pan and add flavor to your sauce, pour chicken broth and butter into the pan that you just cooked the chicken in. After all the brown bits of the pan are incorporated into the broth and butter mixture, add capers, and the juice of the half of lemon. Reduce the sauce down halfway and add the chicken. Rotate the chicken in the pan until coated and add the parsley to the pan. Continue to flip chicken as the sauce thickens into a glaze. Bon Appetite!


Macaroni and Cheese

December 27, 2009

2 cups of uncooked elbow macaroni
1/4 cup (half a stick) of butter, cut into small pieces
10oz. of sharp cheddar cheese, shredded
1 cup of milk
1/4 cup of heavy cream
3 eggs,beaten
3/4 cup of sour cream
1 can of Campbell’s condensed cheese soup
1 tsp. of salt
1 tsp. of pepper
1 tsp. of yellow mustard

Boil macaroni about 7 minutes, until tender. Drain. Put macaroni back into the pot, adding butter and shredded cheddar cheese. Stir until the cheese melts and it sticky. In a crock pot, at all of the other ingredients, stir, add macaroni mixture, stir again, and set on low heat. Cook for 2 hours. 30 minutes before serving, add extra shredded cheddar cheese to the top and cover. Enjoy!!