Bourbon Meatballs Italian

• 2 cups barbecue sauce 
• 1 1/2 cups bourbon
• 1 cup honey
• 1 cup prepared mustard
• 1/8 teaspoon Worcestershire sauce
• 1 (32-ounce) package frozen cooked Italian-style meatballs  (thawed for cooking)

1. Cook first 5 ingredients in a Dutch oven on medium heat 5-8 minutes. Add the thawed meatballs bring to a boil. Reduce heat, and simmer for about 30 minutes.

Home Made Meatballs  if you do not use frozen.

• 1 1/2 pounds of lean ground beef

• 1/2 cup Italian bread crumbs

• 1.4 cup chopped onion

• 1/4 teaspoon salt (optional)

• 1 teaspoon dry mustard

• 2 teaspoons of chili sauce

• 1 egg

Deviled Eggs

• 6 large large hard boiled eggs
• 1/8 teaspoon  salt
•  1/8 teaspoon black pepper
• 2 tablespoons mayonnaise or miracle whip
• 1 teaspoon of your favorite yellow mustard
• 2 tablespoons of your favorite sweet pickle relish
•  paprika as a garnish

After you boil your eggs refrigerate to cool 1-2 hours, then peel the shells and slice lengthwise into halve, then remove the yolks and place in a medium size bowl.  Mash all the yolks into fine pieces, add two tablespoons of mayo or miracle whip, add the yellow mustard and sweet pickle relish and salt and pepper. Stir this mixture well until its creamy in texture. Spoon this mixture into eggs white halves, or use a (plastic zip lock sandwich bag cut off one of the corner ends of the bag and then squeeze the mixture into the egg white halves) or even a frosting bag.  Once the eggs are all filled with the filling sprinkle the eggs lightly with paprika to give it color.  After making keep the eggs chilled in refrigerator for 1 to 2 hours before serving so the are cold when serving.

Ham Glaze

• 1 cup packed  dark brown sugar 
• 2 tablespoons flour
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon cinnamon
• 3 tablespoons of pineapple or orange juice
• 3 tablespoons ginger ale
• 3 tablespoons water
• Mix the brown sugar, flour and mustard, cinnamon, ginger ale and water. mix really well and spread evenly over your ham, then cook your ham as recommended. 

Maria's Sweet Butternut Squash

• 2 medium size butternut squash
• 1 tablespoon extra virgin olive oil
• 1 tablespoon  dark brown sugar
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper

Peel butternut squash and remove the seeds. Cut your squash into 1 to 2 inch cubes, and place them into a medium size bowl, and drizzle your olive oil over the cubes  and mix well so they are evenly covered with the oil.  Mix your brown sugar and salt and pepper together, and then evenly spread over your squash mixing it well. Pour your prepared squash onto a baking sheet or baking ban that has been sprayed with pam, and arrange single layered.  Roast you Butternut Squash for 45-50 minutes or until your squash is tender and you notice that the sugar glaze becomes caramelized in color and view.  Make sure to turn while cooking to ensure that your squash is evenly caramelized and browning.  Serve warm Preheat your oven to 450 degrees 

Vincenzo's Peaches in Red Wine & Expresso Coffee

There were two things in our house that our family never did without during and after dinner, one was red wine and the other was black coffee also known as espresso or caffe' Nero.  The coffee was served in little demitasse coffee cups, which in french means half cup.   Every night after dinner my dad would take out the special coffee pot that would make this liquid culinary delight.  He would take out the can that held the Italian espresso coffee.  He measured the perfect amount of coffee to the measured amount of water.  The pot was put on the stove, and you just knew when the coffee was done by the sound of the espresso maker would make, as well as the aroma of the coffee.  Making espresso coffee was one of the first things I learn to make as a young girl.  My dad showed me the secret of measuring the correct amount of coffee to the correct amount of water.  I felt that when mastering the fine art of espresso making, I truly had achieved a culinary high.

As I mentioned no dinner was complete without a glass of wine with every meal, and he never drank more than one.  It made the dinner complete and it finished off the meal.  It was not an expensive wine, but in was a fine tasting one, it completed the meal, and the coffee just aided in the digestion of the meal.

I remember we would have many different types of summer fruit, Italian figs, pears, strawberries, fresh cherries, pineapple and peaches.  Often at the end of his meal he would cut his peach into slices small enough to fit into a wine glass and dip his peach into the wine or cut them ahead and let them sit in the wine.  The taste of the sweet peach and the wine was just a perfect mix for the taste buds and one everyone should try.

                                                        Peaches in Red Wine

1/2 cup of granulated sugar

2 1/2 cups of fruity red wind  (home made wine is often what many Italian families used, going back)

6 ripe yellow peaches

In a medium to large bowl, mix your sugar and wine mix until your sugar is well dissolved.  Next cut your peaches into slices, remove the pits, you can peel the peaches or leave them unpeeled, and put them into the wine and sugar stir well.  Cover your bowel and put into your refrigerator for 3 hours, the peaches will take all the flavor of the wine.

When ready to serve, spoon the peaches into wineglasses  and some of the remaining wine and serve. This can be served as a dessert, very different and very refreshing.   (You can also use pears for this)  You can break this down for one or two people or more.  All you need is a bowel and wine.

Italian wedding soup

       Meatballs

• 1/2 pound ground pork
•  1/2 pound ground beef
• 1 egg, slightly beaten
•  1/4 cup of seasoned Italian bread crumbs
• 1-2 cloves garlic, minced
• 1/3 cup fresh flat-leaf parsley, chopped
• 1 teaspoon salt
• Sprinkle some salt (optional)
• 1/2 teaspoon of Black pepper
• 1/2 cup Parmesan cheese

Have a family member help make these for you, they get to help and it saves you time.

       Soup

• 12 cups chicken broth
• 1 pound well washed escarole or fresh spinach, cut into small pieces
• 1/8 teaspoon of salt
•  1/2 teaspoon of black pepper 
• ½ cup pastina or acini  pasta
• Make the Meatballs:
  In a large bowl mixing bowl, mix all your  meatball ingredients together  until it us  well mixed.
  Shape the meat into small size meatballs, about the size of a marble
•  Once all made put the meatballs  into a bowl  and set aside until they are added to the soup (you can put them in refrigerator till them to keep meat safe.
• Make the Soup
•  Now bring your  broth to a boil in a large pot over medium heat.
   Slowly add the meatballs and escarole or spinach and cook until the meatballs are cooked through and the escarole (or spinach) is tender, about 12 minutes.
  Season the soup to taste with salt and pepper (optional)
• Using a ladle put soup into bowls and serve with  your favorite grated cheese.

Easter Frittata Cook by Skillet or by Oven

• 12 large eggs

• l/4 cup half & half

• 1 teaspoon of pepper

• 2 tablespoons unsalted butter

• 1 1/2 pound of Ricotta cheese (drained overnight this will remove liquid)

• 1 1/2 cups Romano cheese

• 8 ounces Mozzarella cheese

• 1/2 pound of bacon

• 1 pound of ground Italian sausage (sweet or hot or half of each)

Preheat your  broiler on on medium. Whisk all the eggs,  and your half & half, & pepper. Once beaten set to one aside.

Cook the sausage and bacon in a large  nonstick over proof skillet set to medium heat. Once cooked drain the fat and add butter. 

Coat the sides of your pan with the butter. Raise the heat to medium-high, now add the cheeses. 

Cook for a few minutes until you notice that the eggs are starting to set. Reduce your  heat to low and cook until you notice that your  Frittata is almost set, about 4 minutes.

Place the skillet under broiler and cook until top is set a nice golden brown, for  about five to eight minutes.

Let the Frittata stand for about five minutes. Using spatula carefully loosen the Frittata from the pan and slide onto a plate. 

The fun of cooking is often experimenting with recipes. So here is a variation to this one. 


Frittata Made Easy.  I love this variation and its just as good!

Whisk all the eggs,  and your half & half, & pepper add cooked asparagus that have been cut in 3s  and set aside.  

Cook the sausage and bacon in a large  nonstick pan over medium heat. Once cooked drain the fat and add butter, then all  the cheeses cook and mix well for about 5 minutes.  

Then turn this entire mixture into the egg mixture and mix together well.  


Once all mixed pour into a well butter coated 2 1/2 quart baking pan and bake at 365 degrees for about 1 hour or until golden brown.


Serve for breakfast, brunch or with Easter Dinner.

Polenta Bolognese

                         Sauce:

• Cooking spray
• 1 cup onion chopped finely
• 1/4 cup carrot chopped finely
• 3/4 pound ground beef 
• 3 medium garlic cloves minced
• 1/3 cup red wine 
• 1/4 teaspoon salt (optional)
• 1/8 teaspoon fennel seeds 
• 1/4 teaspoon  ground black pepper
• 1  can diced tomatoes,  do not drain (28-ounce)
•  
•             
•               Polenta:
• 1 1/2 cups 1% reduced-fat milk 
• 1/2 teaspoon salt 
• 1  can chicken broth (14-ounce)
• 1 cup polenta  dry
• 1/2 cup  grated  Romano or Parmesan cheese
• 1/4 cup chopped basil  (you can use fresh)
•  
•  
• Start your sauce by coating  a large skillet with cooking spray over medium heat, add your onion, carrot, beef, and garlic; cook 8 minutes making sure that your beef is browned, stirring enough in order to crumble you meat.  Now add your wine; cook 1 1/2 minutes, 1/4 teaspoon salt, fennel seeds and pepper, and tomatoes. Bring sauce to a  boil then cover and reduce heat to low, and  cook at low for another 40 minutes.
• Now prepare your  polenta, combine milk, 1/2 teaspoon salt, and chicken broth in a medium saucepan, slowly add polenta, stirring constantly using a  whisk,  bring to a boil then lower the heat to medium; cook 2-3 minutes until it becomes thick, keep stirring constantly. Stir in 6 tablespoons  your favorite Romano or Parmesan cheese.
• To finish, spoon the cooked polenta into a coated with cooking spray 8-inch square baking dish.  Let the polenta stand for 10-12  minutes or until firm, once firm.loosen the edges of polenta from baking dish with a knife. Invert the polenta onto a cutting board; cut it into 4 squares then cut again, each square diagonally into 2 triangles.
•  Now get ready to serve by placing each triangle into 8 plates; top each serving with 1/2 cup sauce, 3/4 teaspoon cheese, and 1 1/2 teaspoons basil.  
• You can also leave in the baking pan and top with the sauce and serve accordingly.   This is great with a salad and a glass of red wine.  Serves up to 8

Chicken Corden Blue Italian Style

Preheat oven 350   "le cordon bleu" just means "the blue ribbon." Or Blue Ribbon Cook.

• 1/4 cup  chicken broth
• 5 teaspoons butter (melted)
• 1 medium garlic clove (minced)
• 1/2 cup Italian breadcrumbs
• 1 tablespoon grated Parmigiano cheese
• 1 teaspoon paprika (optional)
• 4  boneless chicken breast halves (skinless)
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon oregano (you can use fresh)
• 1/4 teaspoon  ground black pepper
• 4 thin slices prosciutto (you can use ham instead of prosciutto) 
• 1/4 cup shredded  mozzarella cheese
• Cooking spray

1. Heat broth in a small pan at medium heat, about 15 seconds or until warm. Stir in butter and garlic. Combine in breadcrumbs, Parmigiano cheese and paprika in a medium deep bowl; set aside.
2. Place each of your chicken breast half between 2 sheets of  plastic wrap, and pound each to 1/4-inch thickness with a meat mallet or your rolling pin. 
3. Sprinkle both sides of each chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto or ham and 1 tablespoon mozzarella. 
4. Now take each breast half like a jelly-roll then take each one and dip each roll in chicken broth mixture and then roll  in your breadcrumb mixture. 
5. Place each chicken breast, the seam facing side down, in an 8 or 10-inch square baking dish, coat the dish first with cooking spray. 
6. Take your  remaining broth mixture and pour over chicken. 
7. Bake at 350° for 30 minutes making sure tops are golden and juicy.

Baked Polenta and Sausage & Tomato

6 tablespoons of extra virgin olive oil
1 28 oz. can of your favorite crushed tomatoes
1 tablespoons of fresh chopped oregano
1 medium onion, cut into wedges (thinly sliced)
1 medium bell pepper (red, orange or yellow)
2 garlic cloves minced
1/2 teaspoon of salt (optional)
1/2 teaspoon of black pepper
1/2 teaspoon of red chile flakes
1 pound of Italian sausage (sweet or spicy) (or 1 pound of ground sausage
2 tubes of prepared polenta (sliced 1/2 inch thick rounds)
8 ounces fresh mozzarella (make sure it is drained and sliced into 1/4 in thick rounds

Preheat broiler to medium. Heat 3 teaspoon, oil in a 2- to 3-qt. saucepan s on medium heat, now add your crushed tomatoes, oregano and simmer slowly, (do not cover)    15-20 minutes

In a large fry  pan, heat 1 tbsp. oil over medium heat, now add your onion,  bell pepper, garlic, salt, pepper, and chile flakes, stir together to mix well.  Cover pan, keep heat to medium, and cook until vegetables are tender, about 5-7 minutes. Now add  sausage, stirring and breaking into small pieces  about 5 minutes. Continue to cook in covered  pan ,cook until vegetables are tender and sausage is cooked through, 5 to 8 minutes more. Add crushed tomatoes and  simmer 10-12 more minutes

While this sauce is cooking.

Pour your remaining  oil into a 9- by 13-in. baking dish making sure to coat bottom of pan with oil.

Now add your polenta slices in the  pan and turn to coat with oil, then arrange slices lengthwise in 3 slightly overlapping rows, then broil polenta about 4 in. from heating element until golden brown and crispy, 10 to 15 minutes making sure not to burn.

Now pour your sauce over broiled polenta,  arrange mozzarella slices on top.  Broil until cheese is melted and beginning to brown, about 2-3 minutes.   Serve top or cool with a salad.  

Shrimp & Asparagus Risotto

5 Cups of vegetable stock
10-12 oz of fresh asparagus spares (cut them into 3 pieces)
2 1/2 tablespoons of olive oil
1 medium onion chopped finely
1 medium garlic clove chopped finely
1 5/8 cups of risotto  (12 oz)
1 pound of shrimp (peel shell and deveined)
2 tablespoons of fresh basil
1/8 teaspoon of pepper
1/8 teaspoon of salt (optional)
Parmesan cheese

In a large pan at medium heat, boil vegetable stock, add the asparagus and cook for about 3-4 minutes, until tender, then take.  Strain reserving the vegetable stock.  Rinse the asparagus, under cold water, drain, and put to one side.

Return your vegetable stock to stove on low heat, while you cook the risotto .

Heat olive oil in a large pan at medium heat, add your onion, stir occasionally for about 6 minutes until tender.  Add garlic and cook for about 35 seconds.

Lower you heat, add your risotto, and mix well so that its coated with the oil and onion and garlic. Cook 2-3 minutes stirring constantly  or until the risotto is clear.

With a ladle, slowly add the hot vegetable stock, making sure to reserve 1 ladle.  Stir constantly.  Increase the heat so that the ingredients bubbles.  Cook for about 29 minutes, until you notice that all the liquid is absorbed by the risotto and you will notice that the mixture is nice and creamy.  Now add the shrimp and asparagus and the last ladle of vegetable stock.

Remove you pan from the heat, stir in your fresh basil, pepper and salt.

You can garnish your Risotto with Parmesan cheese.   

Maria's Slow Cooker Corn beef & Cabbage

2 Celery stalks cut in fours
4 carrots cut in fours
2 small onions cut in fours
6-8 red potatoes
1 4-pound corned beef brisket
1 bottle of dark ale
1 teaspoon of parley 
1 medium cabbage head cut in 6 wedges


In slow cooker or Crockpot, place celery, carrots, onion and potatoes at the bottom.  Rinse your corn beef and place it on top of vegetables.  Add the bottle of ale, and spices, then add water making sure to just cover over your meat.  Cover and cook at high heat for 4 hours, then remove the lid and add the cabbage cover and continue to cook all together for another 3 hours.

After cooked, carve the beef into slices with cabbage and vegetables surrounding it, add some of the cooking liquid over all of it. 




 

Mary Piccirillo's Corned Beef & Cabbage

4- 5 pounds of Corn brisket of beef

6 large carrots, cut into 3's 

2 celery Stalks

2 small onions

6-8 red  potatoes  

1 teaspoon of dry mustard

Dry or fresh parsley

1 head of cabbage

1/4 teaspoon of pepper

Put the Corn beef into a large pot, add carrots, onions, and mustard than fresh or dry parsley.

Cover the Corn  Beef with cold water, and bring to a boil, then simmer covered for 2 hours.  Remove the outer leaves of the cabbage then cut into 6 wedges, and add to corn beef pot along with potatoes. Cook for another 1-2 hours or until the meat falls apart and vegetables are soft and tender.

Serve the corned beef in slices, and surround the corn beef with the vegetable and a little of the liquid you cooked the corn beef in.