Biscotti with Raisins & Cranberries

Adapted from: La Cucina Italiana Magazine

Ingredients:

11 tablespoons sweet butter

½ cup brown sugar

1 tsp vanilla extract

1 egg

¼ cup raisins

¼ cup dried cranberries

1 ¾ cups plus 3 tablespoons sifted flour

2 tablespoons sesame seeds

Special equipment: Parchment paper

In a large bowl combine butter, vanilla, egg, raisins and cranberries and stir. Sift in flour and using clean hands mix until just combined.

Wrap dough in plastic and refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees with rack in middle. Line a baking pan with parchment paper.

Put sesame seeds on a small plate.

On a floured surface, roll dough out into a long log. Using a serrated knife cut into little discs and roll edges in sesame seeds to coat and place on baking sheets.

Bake about 25 minutes or until golden. Transfer cookies, still on parchment, to wire rack to cool completely. Sprinkle with powdered sugar to your delight!

These cookies are simple and delicious and so pleasing with a cup of tea or coffee.

I hope you will like them as much as I did!

Enjoy with Spring Love,

Catherine

xo

Happy Easter!

I wish everyone a very Happy & Holy Easter & Passover Season!
Blessings,
Catherine

Far East Roasted Chicken

Ingredients:

1 - 7 lb. Oven Stuffer Chicken

Rub for the Skin:

Juice of ½ lemon

2 tablespoons of olive oil

1 tablespoon of sesame oil

2 tablespoons of soy sauce

2 tablespoons of teriyaki sauce

Stuffing:

1 bunch of Italian Parsley – chopped

Juice of ½ lemon

6 cloves of garlic – chopped

2 tablespoons – sesame seeds

1 tablespoon – sesame oil

2 tablespoons – olive oil

2 tablespoons – soy sauce

2 tablespoons – teriyaki sauce

2 tablespoons marinated ginger - chopped – plus some of the juice

Dashes of fresh ground black pepper

Preheat Oven 350 degrees:

Clean the chicken inside and out and then pat dry.

Combine the ingredients for the rub in a small bowl and set aside.

Combine all of the ingredients for the stuffing and set aside.

Loosen the skin from the chicken and stuff the stuffing all the way down into the chicken. When you are finished stuffing the chicken rub the chicken down with the rub.

Bake the chicken for about 1 hour and 35 minutes or 20 minutes per pound until the juices run clear at the thigh.

This chicken is so tasty and delicious. Without a “take out” price!

Enjoy with Lots of Love,

Catherine

xo

Far East Roasted Chicken

Apple Graham Cracker Coffee Cake

Ingredients:

For the Apples:

6 large apples – peeled and sliced

Dashes of cinnamon

Dash of nutmeg

½ cup of sugar

Zest of ½ lemon

Juice of ½ lemon

For the Cake:

2 cups all-purpose flour – sifted

½ cup of sugar

1 tsp. vanilla

2 eggs

Juice of ½ lemon

1 tsp. baking powder

1 tsp. baking soda

1 cup buttermilk

Graham Cracker Crumb Topping:

4 sheets of graham crackers

5 tablespoons butter

3 tablespoons dark brown sugar

Preheat Oven 350 degrees:

In a large bowl combine the apples and all of the apple ingredients and let them sit in the bowl for about 1 hour.

In a separate bowl combine the sifted flour, sugar, baking powder and baking soda.

Drain the juice from the apple bowl and reserve it for later.

In a separate smaller bowl combine the eggs, buttermilk, vanilla, lemon juice and the reserved liquid from the apples. Mix together well and then add to the dry ingredients and mix well.

Butter a baking pan and line the bottom with the apples. Top the apples with the cake batter.

In a small saucepan melt the butter with the brown sugar and crumble the graham crackers in the melted butter and brown sugar. Sprinkle this on top of the cake batter.

Bake for about 35-40 minutes or until the tooth pick test comes out clean.

This is a very easy and delicious partner for a good cup of coffee.

Enjoy with Love & Blessings,

Catherine

xox

Apple Graham Cracker Coffee Cake

Stuffed Turkey Breast with Dried Apricots

Ingredients:

1 – 6 lb. turkey breast

¼ lb. of bacon

Rub for Turkey Skin:

Tablespoon of honey

Capful of vinegar

Drizzle of olive oil

Dash of black pepper

Stuffing:

½ cup dried apricots

Healthy handful of Italian parsley

5 cloves of garlic

5 sun dried tomatoes

Tablespoon of honey

Capful of vinegar

Drizzle of olive oil

Dash of fresh ground black pepper

Preheat Oven 350 degrees:

Prepare the rub for the turkey and set aside.

Combine all of the ingredients for the stuffing in a food processor and give a few good chops.

Clean the turkey inside and out and pat dry. Place the turkey on a meat rack and loosen the skin from the meat. Place the stuffing by small handfuls under the skin, pushing the stuffing down. Rub the skin down with the rub and place the bacon strips all around the top of the turkey.

Place the turkey in the oven and bake for about 1 ½ hours or 20 minutes per lb.. Let the turkey rest for about 10 minutes before slicing.

This turkey has a delicious smoky sweet flavor.

Enjoy with much love,

Catherine

xo

Stuffed Turkey Breast with Dried Apricots

Cabbage Soup!

Ingredients:

1 medium head of cabbage – sliced

1 – 29 oz. can crushed tomatoes or whole tomatoes

5 cloves of garlic – chopped

4 stalks of celery – chopped

2 bunches of scallions – chopped

Healthy handful of Italian parsley – chopped

½ red onion – sliced

5 cups of chicken broth

1 – 29 oz. can of cannellini beans – drained

2 bay leaves

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes ~ (extra for a nice kick!)

Dashes of oregano

Olive oil for drizzling

Romano Cheese for grating

Box of your favorite macaroni

In a large soup pot drizzle olive oil and heat. Add the cabbage, scallions, garlic, parsley and onion and sauté until the cabbage becomes slightly wilted. Add the tomatoes, bay leaves, beans and the seasonings and stir.

Add the chicken broth and simmer on low for about 20 minutes.

Prepare the macaroni as directed.

Spoon the macaroni in a bowl and add the soup. Grate Romano cheese on top and enjoy.

This is a delicious and hearty soup for any evening.

Enjoy with love,

Catherine

xo

Cabbage Soup!

Black Beans & Green Peas with Rice & Barley

Ingredients:

1 – 29 oz. can of black beans – drained

1 – 12 oz. bag of frozen green peas

1 pouch of instant barley

1 cup of uncooked rice

4 cloves of garlic – chopped

1 healthy handful of fresh Italian parsley – chopped

4 stalks of celery with leaves - chopped

1 bunch of fresh scallions – chopped

1 Jalapeño – grilled & chopped with seeds

Dashes of sea salt

Dashes of fresh ground black pepper

Olive oil for drizzling

In a rice cooker place the rice and barley and in the steamer place the peas.

On a heated griddle place the Jalapeño and grill on all sides and chop.

In a large frying pan heat a few drizzles of olive oil and place the garlic, parsley, celery and scallions. Sauté for a minute or two and add the cooked rice, barley, Jalapeño and peas. Add the drained black beans and toss.

Add the seasonings and another drizzle of olive oil.

This is a delicious side dish to add to any meal.

Enjoy with much Love,

Catherine

xo

Black Beans & Green Peas with Rice & Barley

Grilled String Beans with Mushrooms & Onions

Ingredients:

1 ½ lbs. of fresh string beans

1 large sweet onion - sliced

1 quart of button mushrooms - sliced

4 cloves of fresh garlic – chopped

Dashes of sea salt

Dashes of fresh ground black pepper

Dashes of red pepper flakes

Drizzle of olive oil

Bring a sauce pot of water to a boil and add the string beans. Simmer the beans for about 5 minutes. Drain and set aside.

Heat the griddle with a drizzle of olive oil and add the mushrooms and sliced onions. Grill until the onions and mushrooms are a beautiful golden color. Remove the veggies from the griddle and add the string beans. Grill the string beans until they are slightly golden and add to the onions and mushrooms.

Drizzle the veggies with olive oil, add all of the seasonings and toss.

This is an easy and delicious side dish to go with any meal.

Enjoy with Lots of Love,

Catherine

xo

Spinach Pie with Ham

Ingredients:

Phyllo dough – about 12 sheets

1 sweet onion – chopped

1 – 9oz. box frozen spinach

1 bunch of Italian parsley - chopped

2 cups ricotta cheese

8 oz. feta cheese – crumbled

2 eggs

Dashes of fresh ground black pepper

Dash of nutmeg

About 10 slices of boiled deli ham

Olive oil for drizzling

About 5 pats of butter – melted

Tsp. of lemon juice

Preheat Oven 350:

Heat a large frying pan with a drizzle of olive oil add the onion, spinach and parsley and sauté until the onion is clear and then set aside.

In a large bowl combine the ricotta cheese, feta cheese, dashes of black pepper, dash of nutmeg and the eggs and mix well. Slowly add the spinach mixture to the ricotta mixture stirring as you add it and mix well.

Butter a baking dish. In a small bowl place the melted butter plus the lemon juice.

Place a sheet of phyllo dough and brush with the butter and lemon mixture. Continue to build the phyllo dough repeating this process; about 6 sheets. Add the spinach mixture, then top with the slices of ham. Repeat the phyllo dough process on top of the ham.

Place in the oven for about 30-35 minutes or until the phyllo dough turns a beautiful golden color.

This is a delicious meal along with a beautiful colorful salad.

Enjoy with Love,

Catherine

xo

Spinach Pie with Ham

Brined ~ Roast Curry Chicken

1 – 7lb. chicken

Brine:

Sprinkle of whole cloves

Sprinkle of whole all-spice

2 bay leaves

Dashes of ground celery see

Dashes of ground curry

Dashes of cinnamon

1 tablespoon of brown sugar

Juice of ½ lemon

2 tablespoons of vinegar

2 cloves of garlic – halved

½ cup of salt

Curry Glaze for Chicken:

2 tablespoons of honey

1 tablespoon of Rice Wine Vinegar

Dash of sea salt

Dashes of fresh ground black pepper

1 tablespoon of ground curry

1 tsp of cinnamon

Clean chicken thoroughly. Fill a large saucepot half-way with water and add all of the ingredients for the brine. Place the clean chicken in the water, cover and refrigerate for at least 2 hours. The chicken may remain in the brine as long as overnight.

Preheat Oven 350 degrees:

Remove the chicken from the brine and let the excess water drip. Do Not rub the chicken dry. Place the chicken in a baking pan. Gently lift the skin from the meat and rub some glaze on the meat under the skin. Rub the rest of the glaze all over the outer skin.

Bake for 15 – 20 minutes per pound or until the juices run clean at the thigh.

This chicken will add a wonderful exotic flavor to your table.

Enjoy with Lots of Love,

Catherine

Brined ~ Roast Curry Chicken

Pimp that Food!

Recently, Gordon Attard from Pimp that Food asked if I would be interested in being the featured Food Blogger of the Month, which I was absolutely thrilled about!

So, here is my interview with Gordon.

Please visit Gordon's wonderful site and take the time to browse around at the featured recipes. And don't forget to leave a comment!

Thank you again, Gordon!

Blessings,

Catherine

Kicked Up Broccoli Rabe & Ham Hero!

Ingredients:

1 bunch of fresh broccoli rabe

7 cloves of garlic – crushed & chopped

2 - tablespoons of roasted marinated hot peppers

1 sweet onion – sliced

Juice of ¼ of a lemon

Olive oil – for drizzling

Sea Salt

Fresh ground black pepper

Red pepper flakes

Deli ham

Romano cheese for grating

Loaf of Italian bread

Rinse the broccoli rabi and cut the hard stems off. Fill a large sauce pot half way with water and bring to a boil. Place the broccoli rabe in the water and simmer for about 7- 8 minutes until the broccoli is tender. Remove from the water and let drain.

Heat a large frying pan with a few drizzles of olive oil and add the garlic and the onion. Sauté this until the onion is clear and slightly caramelized. Add roasted peppers and the broccoli rabe. Add the dashes of sea salt, black pepper and red pepper flakes. Combine the lemon juice with about 2 tablespoons of olive oil and drizzle over the broccoli rabe and toss..

Split the Italian bread down the middle and drizzle the sides with olive oil. Place on a heated griddle to get slightly toasted. Grate the cheese on both sides of the bread and the fill with the broccoli rabe on one side and the ham on the other side of the bread.

This is a delicious sandwich that will be looked forward to again and again.

Enjoy with Much Love,

Catherine

xoxo

Kicked Up Broccoli Rabe & Ham Hero!

A Birthday Breakfast!

Strawberry Crepes!

Ingredients:

Crepe:

1 cup all-purpose flour – sifted

2 eggs

½ cup milk

½ tsp vanilla extract

2 tablespoons butter – melted

Sour Cream for filling and topping

Filling:

1 quart strawberries – frozen or fresh

1 tablespoon sugar

1 tablespoon orange marmalade

Dash of ground cloves

1 tablespoon butter

Combine all of the ingredients for the crepe in a bowl and mix well.

Heat a small pan with a little butter and pour a ladle of batter in the heated pan. Swirl the pan around and let the crepe set. When the bottom of the crepe is able to be lifted gently flip the crepe and let finish cooking on the other side.

To prepare the filling:

In a medium size frying melt the butter and add the strawberries. Add the sugar, dash of cloves and the marmalade and let this cook on a medium heat, about 5 minutes, until the strawberries thicken.

Place the crepe on a plate and top with a spoonful of sour cream add the strawberry sauce and fold closed. Top with another spoonful of sour cream and some more strawberry sauce.

This was a wonderful blessed birthday breakfast!

I love you so much!

Love you,

Your Mama

Breakfast Strawberry Crepes

Creamy Sour Cream Pound Cake!

Ingredients:

2 ½ cups all-purpose flour – sifted

½ cup sour cream

½ cup cream cheese

¾ stick sweet butter – softened

2 eggs

1 cup sugar

1 tsp vanilla

1 tablespoon lemon juice

1 tsp baking powder

1 tsp baking soda

½ cup buttermilk

Dash of nutmeg

1 cup of your favorite cookies crumbled – (please do not choose one with a filling)

Combine sour cream, cream cheese; butter, vanilla, lemon juice, eggs and buttermilk and mix.

Sift flour, baking soda, baking powder in a bowl and add the sugar and nutmeg and blend. Add the wet ingredients and mix well.

Butter a bundt pan and sprinkle half of the crumbled cookies on the bottom. Place the batter in the pan and sprinkle the rest of the cookies on top.

Preheat the Oven 350 degrees:

Bake 30-35 minutes or until the toothpick test comes out clean.

This cake will bring smiles to the faces of the ones you love!

Enjoy with Love,

Catherine

xo

Creamy Sour Cream Pound Cake!

Quick & Easy Pork Loin

Ingredients:

2 lbs. pork loin

Spices for Pork:

Dashes of oregano flakes

Dashes of ground black pepper

Dashes of paprika

Dash of sea salt

Drizzle of olive oil

Marinade:

Healthy handful of Italian parsley – chopped

5 – Cloves of garlic – chopped

Dash of sea salt

Dashes of fresh ground black pepper

Dash of red pepper flakes

Juice of ½ lemon

Tablespoon of vinegar

Tsp. of sugar

Preheat Oven 350 degrees:

Place the pork in a baking dish and rub with all of the spices and a drizzle of olive oil. Bake the pork until it is cooked half way through and then remove from the oven and slice to desired thickness.

Heat the griddle and place the pork slices on the griddle to grill.

Place on a platter and combine all of the ingredients for the marinade and pour over the pork and serve.

This dish is simple, delicious and elegant to serve anytime!

Enjoy with Love,

Catherine

Oven Roasted Chicken with Orange Glaze & Bread Crumb Stuffing

Ingredients:

1 - 7lb. oven stuffer chicken

Glaze:

¼ cup olive oil

1 tablespoon teriyaki sauce

2 tablespoons orange marmalade

Juice of ½ lemon

Dash of paprika

Dash of fresh ground black pepper

Stuffing:

1 cup of fresh bread crumbs

1 head of Italian parsley – chopped

5 cloves of garlic – chopped

¼ cup of fresh grated Romano cheese

¼ cup of olive oil

Dashes of fresh ground black pepper

Dashes of sea salt

Preheat Oven 350 degrees:

Combine all of the ingredients for the glaze.

Combine all of the ingredients for the stuffing.

Clean the chicken inside and out thoroughly and then pat dry with paper towel. Clean all surfaces thoroughly after doing this.

Place the chicken in a baking dish. Gently separate the skin from the chicken and stuff the stuffing under the skin.

Rub the glaze over the chicken and place in the preheated oven.

Depending on the size of the chicken cook the bird about 20 minutes per pound or until the juices at the thigh run clear.

Let the chicken rest for about 10-15 minutes before carving it.

This is a delicious festive dinner.

Enjoy with Lots of Love,

Catherine

Oven Roasted Chicken With Orange Glaze & Bread

Broccoli with Sautéed Bread Crumbs & Garlic

Ingredients:

1 bunch of fresh broccoli – cut into spears

5 cloves of garlic – chopped

Grated Romano cheese

Olive oil for drizzling

Fresh ground black pepper

Dashes of red pepper flakes

Dash of sea salt

1 cup of fresh bread crumbs

Juice of ¼ lemon

Bring a medium saucepan of water to a boil and add the broccoli. Simmer the broccoli in the water for about 3-4 minutes. Drain the broccoli and set aside in a serving dish.

Heat a large frying pan with a few drizzles of olive oil then add the garlic, spices and the breadcrumbs. Sauté, until the breadcrumbs start to become golden and add the lemon juice.

Pour the breadcrumbs over the broccoli and grate Romano cheese, another drizzle of olive oil and toss.

This is a wonderful side dish and is easy to prepare.

Enjoy with Love,

Catherine

Broccoli with Sautéed Bread Crumbs & Garlic