Chicken Breasts Stuffed with Asparagus and Mozzarella

2 large skinless, boneless chicken breasts
Salt and pepper to taste
8 asparagus spears, trimmed - divided
1/2 cup shredded mozzarella cheese, divided
1/4 cup Italian seasoned bread crumbs

Preheat oven to 375 degrees.  Grease a 1 1/2 quart baking dish.

Firmly pound the chicken with the smooth side of a meat pounder to an even thickness of about 1/4 inch.  Sprinkle each side with salt and pepper.

Place 4 spears of asparagus across the center of a chicken breast and sprinkle about 1/4 cup of mozzarella over the asparagus.  Repeat with the other chicken breast and roll the chicken around the asparagus and cheese to make a neat, compact roll.  Place the rolls seam side down in the prepared baking dish and sprinkle each with about 2 Tablespoons of bread crumbs.  I added about 2 or 3 pats of butter to different spots in the baking dish.

Bake in the preheated oven until the juices run clear when pricked with a fork, about 30 to 40 minutes.  Instant read thermometer should read at least 165 degrees. 

Stuffed Peppers

4 green bell peppers
1 lb meatloaf mix... beef, pork and veal
1/2 cup cooked rice
1 large cans tomato soup
Salt and pepper

Preheat oven to 275 degrees.

Bring water to boil in a large pot.   Slice the top off of the 4 peppers, remove seeds and wash thoroughly.   Add to boiling water.  Cook for 5 or 6 minutes.

Cook rice.   When done, mix well with meatloaf mix, adding salt and pepper. 

Place drained peppers in small roasting pan.   Stuff with meat and rice mix.   Cover pan, place in preheated oven and cook for an hour.   When the hour is almost over, cook large can of tomato soup.  Remove roasting pan from oven and using turkey baster, remove excess water from bottom of pan and also from inside each pepper. 

Ladle all the soup over the top of the peppers.   Place back in oven for about two more hours, basting with tomato soup every half hour. 

Raspberry Cream Sandwich Cookie

For the Cookies:
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
10 Tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/2 cups sugar
1 large egg
2 teaspoons pure vanilla extract
1 vanilla bean, halved lengthwise, seeds scraped and reserved

For the Filling:
1 1/3 cups fresh raspberries (1/2 pint)
2 teaspoons sugar
7 1/2 ounces white chocolate, coarsely chopped
1/3 cup heavy cream

Preheat oven to 350 degrees.  Make cookies:  Whisk together flour, baking soda and salt.  Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium-high speed until pale and fluffy, about 2 minutes.  Add egg, vanilla extract and vanilla seeds.  Mix until smooth.  Reduce speed to low, gradually mix in flour mixture.

Using a 1 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.  Bake, rotating sheets halfway through until golden and just set, 8 to 10 minutes.  Let cool on parchment on wire racks.

Make filling:  Puree raspberries and sugar in a food processor.  Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds.

Melt white chocolate in a heat-proof bowl set over a pan of simmering water.  Remove from heat.  Whisk in cream in a slow, steady stream.  Add reserved raspberry mixture; slowly whisk until pale, about 3 minutes.  Refrigerate 30 minutes.

Assemble cookies:  Spread 1 Tablespoon filling onto the bottom of one cookie; sandwich with another.  Repeat.  These cookies MUST be refrigerated because of the fresh raspberries and heavy cream!!!

Shrimp in Garlic

1 lb medium to large shrimp, shelled and cleaned
coarse or sea salt
8 Tablespoons olive oil
3 large garlic cloves, peeled and coarsely chopped
1 teaspoon paprika
1 Tablespoon minced parsley
1 dried red chili pepper, remove stem and seeds (optional)

Dry shrimp well and sprinkle salt on both sides.  Let sit at room temperature for about 10 minutes.  

Heat oil in shallow 8 inch casserole, preferably earthenware.  

Add garlic and chili pepper and when the garlic starts to turn golden (careful not to over cook), add the shrimp.  

Cook over medium to high heat stirring, for about 4 minutes or until the shrimp are just done.   Sprinkle in paprika and parsley.  Serve while hot.

Fluffy Ricotta Pancakes

1 cup ricotta cheese

¾ cup flour

½ teaspoon baking powder

1 ½ Tablespoon sugar

pinch salt

¾ cup milk

3 eggs, divided

½ teaspoon vanilla

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking to drain off excess liquid.  We used fresh ricotta from Whole Foods that was pretty dry.  If you are using a commercial brand that’s runny, you may want to drain it longer (or make your own).

Whisk together flour, baking powder, sugar, and salt in a bowl.  Combine ricotta, milk, egg yolks and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff.  Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.  Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat and brush the surface with butter.  Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle.  Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Grilled Bluefish with Mustard Glaze

1/2 lemon - juiced
2 teaspoons dijon mustard
1 clove garlic, finely chopped
salt and pepper to taste
2 Tablespoons olive oil
2 lbs boneless bluefish, skin intact, cut into even sized pieces
olive oil for brushing

In a bowl, whisk the lemon juice, mustard, garlic, salt, pepper and oil

Place the fish on a deep platter and pour the lemon marinade over it.  Turn the fish to coat it all over.  Refrigerate 20 minutes.

Prepare a charcoal or gas grill.  Brush the rack with oil.  When the coals are gray or the gas grill is hot, set the fish on the grill skin side down.  Cover with the lid and cook the fish for 10 to 12 minutes or until it flakes easily when you test the thickest  part with the tip of a knife.  It is not necessary to turn the fish.

Transfer to a platter, garnish with lemon and serve at once.

Kotlety (Russian Meatballs)

1 lb ground beef
1/4 lb ground veal
1/4 ground pork
6 slices white bread, remove crust
1 beaten egg
Salt and pepper to taste
1 clove fresh garlic, mashed fine

Mix meat well, season with salt and pepper.  Place bread in a bowl, add milk and thoroughly saturate.  Add beaten egg and garlic to meat and mix well.   Add the moist bread (don't squeeze out the milk), mix well.

Fry in large skillet in hot butter until well browned, turn and brown the other side.  Do not press.  

Drain on paper towels. 

Mac & Cheese with a kick

Before going in the oven.....

Done!!

Mmmmmm!!!

1/2 lb elbow macaroni
6 oz grated extra sharp cheddar
4 oz grated Monterey Jack cheese
2 oz grated Gruyere or Parmesan
2 1/2 cups milk
3 Tablespoons butter
3 Tablespoons all purpose flour
1 teaspoon ground mustard
1 teaspoon kosher salt
1/4 teaspoon minced garlic (optional)
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/8 teaspoon cayenne or chipotle
Hot sauce (optional)

Preheat the oven to 375 degrees.   Butter a 1 1/2 quart casserole dish and set aside.  

Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl.  Transfer 1 cup of cheese to a small bowl; reserve for topping.

In a medium saucepan, warm the milk over medium heat.

In a Dutch oven or sauce pan set over low heat, melt the butter.  Add flour immediately; whisk to combine for about 1 minute.  Raise the temperature to medium and slowly whisk in the milk.  Bring it to a boil to thicken, whisking the entire time.  

Remove the pan from the heat.  Stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl).  Set the cheese sauce aside. 

Fill a large saucepan with water and bring it to a boil over high heat.  Add macaroni.  Return the water to a boil, and cook for about 10 minutes.  Drain well and place pasta in the casserole dish.  Add cheese sauce and stir to combine.

Top with reserved cheese and bake in the top third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy.

Sweet & Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)
Bacon slices
Salt and pepper to taste
Garlic powder
Chili powder
Brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap two bacon slices around each piece.  Roll in brown sugar and place into an oven proof dish.   Make sure you have some olive oil in the dish too, about 2 or 3 tablespoons.  

Bake at 400 degrees for 40 to 45 minutes or until chicken is cooked through and bacon is nice and brown and crispy. 

Chicken Cutlets

1 pkg thin sliced boneless chicken breasts
2 beaten eggs
1/2 cup bread crumbs
Vegetable oil for frying pan.

Heat oil in frying pan.  Dip each piece of chicken into eggs and then into bread crumbs.  Fry each piece of chicken for about 10 minutes each side over medium heat. 

Red Velvet Cherry Cake Roll

For the cake:
Unsalted butter for the baking sheet
1 1/2 cups all purpose flour, plus more for dusting
2 cups cherry flavored cola
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 Tablespoon red food coloring
2 teaspoons almond extract
confectioners' sugar for dusting

For the Filling:
4 ounces cream cheese, softened
1 1/2 cup cold heavy cream
2 teaspoons almond extract
1/3 cup confectioners' sugar

1.  Preheat oven to 350 degrees.  Butter an 11 by 17 inch rimmed baking sheet and line with parchment paper; butter the parchment and dust with flour.
2.  Bring the cola to a simmer over medium high heat and cook until reduced to 1/2 cup, 10 to 12 minutes.  Let cool.
3.  Whisk the flour, cocoa powder, baking powder, baking soda and salt in a bowl.  In a separate large bowl, whisk the granulated sugar, vegetable oil, buttermilk, eggs, food coloring, almond and vanilla extracts and the cola syrup.  Stir the dry ingredients into the wet ingredients until just combined.  Spread the batter on the prepared baking sheet; bake until the cake pulls away from the pan, about 15 minutes.  Let cool on the pan on a rack, 5 minutes.
4.  Dust a kitchen towel (not terry cloth) with confectioners' sugar.  Invert the cake onto the towel and peel off the parchment. Trim the cake edges.  Starting with a short end, roll up the cake around the towel; let cool completely on a rack.
5.  Make the filling:  Whisk the cream cheese, 1/2 cup cream and the almond extract in a large bowl.  Beat the remaining 1 cup cream and the confectioners' sugar with a mixer until soft peaks form; gradually fold into the cream cheese mixture.  Chill until ready to use .  
6.  Unroll the cooled cake.  Spread with the filling, then gently re roll the cake and transfer to a platter.  Dust with confectioners' sugar.

Chocolate Chip Cookie Dough Peanut Butter Cups

 

2 1/2 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 Tablespoons all purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips

In a small saucepan, heat butter until melted.  Whisk in brown sugar until dissolved, then let it bubble for 1 to 2 minutes . Remove from heat and whisk in peanut butter.  The mixture will be liquidly.  Whisk in vanilla.  Let sit and cool completely, about 20 minutes.

Line a mini muffin tin with liners.  Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted).  Drop 1/2 to 1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner.  Place in the freezer for 20 minutes.  By this point the butter and sugar mix should be cool.  Whisk in powdered sugar, salt and flour until combined and few lumps remain.  Fold in mini chocolate chips.  The dough will be wet, but pop it into the fridge for 15 minutes to harden.

Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups.   Place back in the freezer for 10 to 15 minutes.  Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon.  Freeze again for 15 to 20 minutes.  These are find out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.   

Makes 24 cups

Italian Hot Dog

1/4 cup olive oil
Salt
2 large potatoes, peeled and cut into 1/2 inch chunks
2 medium green peppers, sliced into strips
1 large yellow or white onion, sliced into strips
4 hot dogs, preferably with natural casings
2 pizza breads.... (it's a NJ thing.... if you can't find pizza bread, use a loaf bread like French or Italian bread cut into 6 or 7 inch pieces.  It needs to be firmer than a hoagie roll or sandwich bun)
Mustard

Heat the olive oil in a large frying pan until it shimmers.  Put the potatoes in the pan in one layer and fry on medium-high heat for 2 to 3 minutes without touching them.   Flip over, sprinkle with salt (I salted both sides), and cook for another 2 to 3 minutes without touching them.

Remove the potatoes, which should be partially browned, to a bowl and set aside.  Turn the heat to high and add the peppers and onions.  Arrange evenly in the pan and cook for 2 to 3 minutes without touching them.  Sprinkle salt over them, then flip and cook for another 2 to 3 minutes untouched.  Add the potatoes back to the pan, stir to combine and cook over medium high heat until they are soft and nicely browned, about 8 to 10 minutes.

Heat a grill or frying pan to cook the hot dogs.   Don't boil the hotdogs for this recipe.  Grill or fry until they are done to your liking and set aside.

Liberally smear mustard on both sides of the pizza bread.  Add two hot dogs per roll and top with as much of the potatoes, peppers and onions as will fit.  Serve at once.   Enjoy!!!

Pumpkin roll

 

3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts

Filling
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 Tablespoons butter, softened
8 ounces cream cheese
confectioners' sugar for dusting

Preheat oven to 375 degrees.  Grease a 15x10x1 inch baking pan and line with parchment paper.  Grease and flour the paper.  

In a large bowl, beat eggs on high for five minutes.  Gradually add white sugar and pumpkin.  Add flour, cinnamon and baking soda.  Spread batter evenly in pan.  Sprinkle walnuts evenly on top.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.  Immediately turn out onto linen towel dusted with confectioners' sugar.  Peel off paper and roll cake up in the towel, starting with the short end.  Cool.

To make filling:  Mix confectioners' sugar, vanilla, butter or margarine and cream cheese together 'til smooth.

Carefully unroll the cake.  Spread filling over cake to within 1 inch of edges.  Roll up again.  Cover and chill until serving.  Dust with additional confectioners' sugar if desired.

Bacon Wrapped Jalapeno Chicken Bites

 

8 chicken tenders, flattened and cut in two
3 ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender.  Sprinkle a scant 1/4 teaspoon of peppers over cream cheese.  Fold or foll chicken to enclose cream cheese mixture.  Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides.

Roasted Asparagus

 
Preheat oven to 350 degrees.   Wash asparagus and snap the ends off of each one.   Place in a roasting pan, drizzle generously with olive oil, add salt and pepper.   Roast in oven for 30 to 40 minutes.

Chicken Soup

   
This soup is made in two parts, first the broth and then the actual soup.

3 to 3 1/2 lb cut up whole chicken
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 medium stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion,cut up
1 sprig parsley

Remove any excess fat from chicken.  I remove as much of the skin as I can.  In large stock pot, place chicken, giblets (except liver) and neck.  Add remaining ingredients; heat to boiling.  Skim foam and fat from broth; reduce heat.  Cover and simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone.

Remove chicken from broth.  Cool chicken about 10 minutes or just until cool enough to handle.  Strain broth and save, discard vegetables.

Remove skin and bones from chicken.  Cut chicken into 1/2 inch pieces.  Skim fat from broth.  Use broth and chicken immediately.  
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Chicken and Broth
2 medium carrots, sliced
2 medium stalks celery, sliced
1 small onion, chopped
1 Tablespoon chicken bouillon granules
1 cup uncooked medium noodles (I use Pastina which is tiny)
Chopped fresh parsley, if desired

Add enough  water to broth to measure 5 cups.

In stockpot, heat broth, carrots, celery, onion and bouillon granules to boiling; reduce heat.  Cover and simmer about 15 minutes or until carrots are tender.  

Stir in noodles and chicken.  Heat to boiling; reduce heat.  Simmer uncovered 7 to 10 minutes or until noodles are tender.  

Pistachio Shortbread

  
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup finely chopped pistachio nuts
2 1/4 cups all purpose flour
1 teaspoon vanilla

1 cup powdered sugar
1 to 3 Tablespoons milk

Heat oven to 325 degrees.  Spray cookie sheets with cooking spray.

In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy.  Reserve 2 Tablespoons of the nuts.  On low speed, beat in remaining nuts, flour and vanilla until well blended.  Dough will be stiff.

Divide dough evenly into 4 pieces; shape each piece into a ball.  On lightly floured surface, pat each ball to form 6 inch round.  Transfer rounds to cookie sheets, using 2 large pancake turners.  With table knife, lightly make indentations on surface of dough, dividing each round into 8 wedges.  

Bake 16 to 21 minutes or until edges are VERY light golden brown.  Cool 2 minutes; remove from cookie sheets.  Cut each round into 8 wedges; place on cooking racks.  Cool completely, about 15 minutes.

Very finely chip reserved 2 Tablespoons nuts.  In small bowl, mix icing ingredients, adding enough milk until smooth and thick enough to drizzle.  Drizzle icing in zigzag design over each cookie.  Before icing sets, sprinkle cookies with nuts.

Stuffed Artichokes

Cut stem so the bottom is flat and it will stand up by itself.   Also cut off the tip of the top leaves.   Wash thoroughly.  Turn them face down and pound them onto a flat surface so they open up.   Remove all the small leaves from the bottom.   Taking each remaining leaf, spoon SEASONED breadcrumbs into each one, beginning at the bottom and working inward until it basically won't open anymore near the heart.  

Place into a pot with water that comes up to the bottom leaves.  Drizzle olive oil over the top of each one.  Cover top of pot 3/4 of  the way and cook for at least one hour on low heat.   Add more water if needed so it doesn't boil out.  Add salt to taste.

English muffin pizzas

1 pkg English muffins
1 can pizza sauce
1 pkg mozzarella
Olive oil
Salt and pepper
Oregano


Preheat oven to 400 degrees.   Slice open English muffins and place side by side on a cookie sheet.  Spoon pizza sauce over muffins.   Drizzle olive oil over sauce.  Layer thin slices of mozzarella over muffins (I cover the whole area).  Season with oregano, salt and pepper.  

Place in oven for approximately ten minutes, until cheese has melted. 

Cheese olive balls

8 oz. Cheese Whiz
1 1/4 cup flour
1/2 cup butter or margarine, melted
36 small pimiento stuffed olives, drained

Mix cheese and flour; mix in butter or margarine.  (Work dough with hands if it seems dry).  Mold 1 tsp dough around each olive, shape into a ball.   Place on cookie sheet, cover and refrigerate at least one hour.   Heat oven to 400 degrees.  Place 2 inches apart on ungreased cookie sheet.  Bake until set, 15 to 20 minutes, until light brown on bottom.  Do not over bake.  Makes 3 to 4 dozen.

Polish bow ties (Chrusciki)

4 egg yolks
8 Tablespoons heavy cream
1 cup flour
1 large can Crisco
1 tsp. vanilla
powdered sugar

Mix egg yolks, heavy cream and vanilla.   Add flour and knead dough for 20 minutes until bubbles form.  Heat Crisco in electric frying pan at 350 degrees.  Roll dough out very, very thin.  Cut pieces into 2 to 3 inches long by 1 inch wide.  Cut a slit in the middle (long wise) and insert one end of dough through slit, making a sort of bow tie.  Fry in hot oil for about 1 to 1 1/2 minutes on each side.  Drain on paper towels or brown bags.  Sprinkle with powdered sugar.