Anna's Won-Ton Raviolis
This recipe was inspired by Anna (you know who you are) because she will use Won-Ton wrappers before making pasta!
Ingredients:
2 bone-in chicken breasts
1 small frozen package of spinach - or 1 bunch of fresh cooked spinach
1/2 cup of grated Parmesan or Romano cheese (the good stuff, not the stuff from a can)!
salt and peeper to taste
1 package of Won-Ton Wrappers
Bake or broil chicken breasts, let cool and take off of the bone and shred. If you have an old fashioned grinder....great....if not, you will need a food processor.
Grinder method: grind the chicken and spinach together, alternating between the 2 when feeding the grinder. The chicken and the spinach should be pretty well mixed.
Food processor method: Mix the chicken and spinach together and pulse until well mixed. You may need to add a little to keep if somewhat wet. It hold together when you squeeze the mixture.
If the mixture does not stay together when you squeeze it, add an egg to help bind the mixture.
Add the grated cheese, salt and pepper to the mixture.
Mix 1 egg with water to use as a sealer for the Won-Ton wrappers.
Take a Won-Ton wrapper and add a small spoonful of mixture to the center of the Won-Ton, dip your finger in the egg mixture and add it to all of the edges. Place another Won-Ton wrapper on top and squeeze around the side to hold the "ravioli" together. Make sure they are sealed very well---or else you will have a mess!
Place on a lightly floured cookie sheet until you are ready to boil. Add to boiling salted water. When they are done, they will float on the top. Place in a bowl and add my famous sauce recipe to the ravioli for a delicious meal!!
Serve with a nice green salad and a nice glass of light red wine.
Buon Appetito!
Thursday, July 28, 2011
Mom's Italian Wine Cake
This is a simple, not too sweet dessert. It can be served alone or topped with seasonal fruit, such as berries or peaches!
Ingredients:
1 package of yellow cake mix
1 package of instant vanilla pudding
4 large eggs
3/4 cup cooking oil (NOT olive oil)
3/4 cup Sherry wine (drinking NOT cooking)
1 teaspoon ground nutmeg
Mix everything together in a large mixing bowl and pout into a greased and flowered Bundt pan. Bake at 350 until a toothpick comes out clean (40 minutes or so).
Remove from oven and let stand for 5-10 minutes. Remove from pan and sprinkle with powder sugar. You can enjoy this cake with coffee or nice sip of aged Sherry!
Enjoy!!
This is a simple, not too sweet dessert. It can be served alone or topped with seasonal fruit, such as berries or peaches!
Ingredients:
1 package of yellow cake mix
1 package of instant vanilla pudding
4 large eggs
3/4 cup cooking oil (NOT olive oil)
3/4 cup Sherry wine (drinking NOT cooking)
1 teaspoon ground nutmeg
Mix everything together in a large mixing bowl and pout into a greased and flowered Bundt pan. Bake at 350 until a toothpick comes out clean (40 minutes or so).
Remove from oven and let stand for 5-10 minutes. Remove from pan and sprinkle with powder sugar. You can enjoy this cake with coffee or nice sip of aged Sherry!
Enjoy!!
Monday, January 10, 2011
Betania's Lasagna
Betania's Lasagna
This is a very basic Lasagna. You can add Italian Sausage or meatballs to your sauce and to the Lasagna. This is one of my favorites! It also has a "special" name!
Ingredients:
1 Pound of Lasagna noodles
Basic Tomato Sauce (recipe on blog)
1 Large container of Ricotta Cheese (DO NOT USE COTTAGE CHEESE!!)
1 Large container of fresh Mozzarella cheese (packed in water)
1 egg
1 Tablespoon of chopped Parsley
2 Cups Basic Bechamel Sauce
Romano or Parmesan Cheese
Boil the noodles until "al dente," drain well but do not rinse. Mix the Ricotta Cheese with 1 egg, add parsley.
Add a layer of Basic Tomato Sauce on the bottom of a casserole dish. Layer the noodles. Spread a layer of Ricotta Cheese mix onto the noodles. Add 1/3 of the Bechamel Sauce, add Tomato Sauce, add 1/2 of the Mozzarella, add a handful of Parmesan or Romano Cheese. Continue layering all of the ingredients are used. Put in oven at 350 degrees for 30 minutes. Watch carefully and make sure the cheese on the top does not burn.
Buon Appetito!
This is a very basic Lasagna. You can add Italian Sausage or meatballs to your sauce and to the Lasagna. This is one of my favorites! It also has a "special" name!
Ingredients:
1 Pound of Lasagna noodles
Basic Tomato Sauce (recipe on blog)
1 Large container of Ricotta Cheese (DO NOT USE COTTAGE CHEESE!!)
1 Large container of fresh Mozzarella cheese (packed in water)
1 egg
1 Tablespoon of chopped Parsley
2 Cups Basic Bechamel Sauce
Romano or Parmesan Cheese
Boil the noodles until "al dente," drain well but do not rinse. Mix the Ricotta Cheese with 1 egg, add parsley.
Add a layer of Basic Tomato Sauce on the bottom of a casserole dish. Layer the noodles. Spread a layer of Ricotta Cheese mix onto the noodles. Add 1/3 of the Bechamel Sauce, add Tomato Sauce, add 1/2 of the Mozzarella, add a handful of Parmesan or Romano Cheese. Continue layering all of the ingredients are used. Put in oven at 350 degrees for 30 minutes. Watch carefully and make sure the cheese on the top does not burn.
Buon Appetito!
Wednesday, August 25, 2010
Mom's Cobbler
This is a simple recipe that comes from my mom. This is the cobbler that I grew up on----forget using a pie crust, this is MUCH better!!
Ingredients:
1 cup of flour
1 cup of sugar
1 egg
1 teaspoon baking powder
Mix the flour, sugar and baking powder together. Add the egg and stir until crumbly. Sprinkle over the fruit, then sprinkle 1/3 cup of water over the top. Bake at 350 until golden brown. Remove from oven and brush room temperature butter over the top.
Filling:
Mix the fruit of your choice with 2 tablespoons of flour, teaspoon of cinnamon, and about 1 cup of sugar. Mix thoroughly and pour into a baking dish. Add the topping and bake at 350 for about 40 minutes or until the topping is brown.
NOTE: You may need to add more flour or sugar depending on how juicy and/or tart the fruit is. DON'T use corn starch, as the cooking time will break down the corn starch and it won't thicken while baking. Also, you may add additional spices to your taste, including nutmeg and cardamom....add as much or as little as you desire.
Ingredients:
1 cup of flour
1 cup of sugar
1 egg
1 teaspoon baking powder
Mix the flour, sugar and baking powder together. Add the egg and stir until crumbly. Sprinkle over the fruit, then sprinkle 1/3 cup of water over the top. Bake at 350 until golden brown. Remove from oven and brush room temperature butter over the top.
Filling:
Mix the fruit of your choice with 2 tablespoons of flour, teaspoon of cinnamon, and about 1 cup of sugar. Mix thoroughly and pour into a baking dish. Add the topping and bake at 350 for about 40 minutes or until the topping is brown.
NOTE: You may need to add more flour or sugar depending on how juicy and/or tart the fruit is. DON'T use corn starch, as the cooking time will break down the corn starch and it won't thicken while baking. Also, you may add additional spices to your taste, including nutmeg and cardamom....add as much or as little as you desire.
Tuesday, August 24, 2010
Spaghetti Carbonara a la Miguel
This is a modern twist on an old Italian classic recipe. This is easy and delicious!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
Ingredients:
4 Slices of bacon, cut into pieces
1/2 zucchini, diced
1/2 yellow squash, diced
1/2 cup sliced fresh mushrooms
1/2 teaspoon lemon rind
1/2 teaspoon fresh thyme
1/2 teaspoon fresh parsley
1 clove garlic finely chopped
2 eggs
1/4 cup heavy cream
1/4 cup grated Romano or Parmesan cheese
1/2 pound spaghetti or any other pasta
Heat water to boil the pasta and cook until al dente.
Brown the bacon until golden brown, add garlic, zucchini, yellow squash and mushrooms, cook until tender.
In a separate bowl, beat the eggs, add the cream, cheese, thyme, parsley and lemon rind. Whisk all together. When the vegetables are tender, let sit for about a minute then add to the egg mixture. Drain the pasta and pour into the bowl with the vegetable and egg mixture. Mix together until creamy. Add some extra pasta water if needed to thin out the mixture.
NOTE: Make sure the you DON'T cook the mixture over the heat, as it will turn into scrambled eggs and you don't want that!!
Serve with a nice salad and a glass of wine!
Monday, June 21, 2010
Chicken A La Provence
Ingredients:
1 Chicken (cut up)
1/2 cube of butter
1/4 tablespoon fresh or dried thyme
1 teaspoon finely chopped parsley
1/4 cup wine or brandy
Salt and pepper to taste
4-5 medium red potatoes
In a small pan, melt the butter and add the wine and herbs. Place the potatoes around the chicken, add the butter/wine mixture, cover and bake at 350 for 1/2 hour, then uncover and bake for about an additional 1/2 hour. Serve with green beans and a salad for a simple, yet delicious dinner!
Buon Appetito!
1 Chicken (cut up)
1/2 cube of butter
1/4 tablespoon fresh or dried thyme
1 teaspoon finely chopped parsley
1/4 cup wine or brandy
Salt and pepper to taste
4-5 medium red potatoes
In a small pan, melt the butter and add the wine and herbs. Place the potatoes around the chicken, add the butter/wine mixture, cover and bake at 350 for 1/2 hour, then uncover and bake for about an additional 1/2 hour. Serve with green beans and a salad for a simple, yet delicious dinner!
Buon Appetito!
Wednesday, June 9, 2010
Insalata Ponte Vecchio
Ingredients
Butter lettuce
Red leaf lettuce
Romaine lettuce
1/2 finely sliced red onion
3 roughly chopped green onions
2 diced ripe tomatoes
1/2 diced cucumber
1/2 cup blackberries
1 cup mandarin orange slices
1/2 cup of feta or blue cheese
Olive oil
Red wine or Balsamic vinegar
1/4 teaspoon oregano
Pinch of garlic salt and pepper
Mix a combination of lettuce ( as desired), add all other ingredients. In a separate bowl, mix about 1/4 cup of Olive oil with 2 tablespoons of vinegar (add more or less oil and/or figure for your own taste), garlic salt, oregano and pepper. Mix well and pour over salad.
Add some Tuna or freshly cooked Salmon and make into a meal!
Buon Appetito!
Butter lettuce
Red leaf lettuce
Romaine lettuce
1/2 finely sliced red onion
3 roughly chopped green onions
2 diced ripe tomatoes
1/2 diced cucumber
1/2 cup blackberries
1 cup mandarin orange slices
1/2 cup of feta or blue cheese
Olive oil
Red wine or Balsamic vinegar
1/4 teaspoon oregano
Pinch of garlic salt and pepper
Mix a combination of lettuce ( as desired), add all other ingredients. In a separate bowl, mix about 1/4 cup of Olive oil with 2 tablespoons of vinegar (add more or less oil and/or figure for your own taste), garlic salt, oregano and pepper. Mix well and pour over salad.
Add some Tuna or freshly cooked Salmon and make into a meal!
Buon Appetito!
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