Honey Ham & Baby Swiss Crescent Calzone

Were you ever so hungry but you just didn't know what to make?  Nothing could be easier than this crescent calzone.  I mean, it felt like it took me literally 5 minutes to make.  Took me longer to take the pictures than the actually assembly of it.  What I ended up having was this AMAZING, WARM, FLAVORFUL, GOOEY, CHEESY and YUMMY dinner.  Now I was satisfied with just this but if you were to turn it into a meal for like 4 people, I'd double the recipe and make a salad or some potatoes like French Fries, Roasted Potatoes, Mashed Potatoes or whatever, even a veggie too.  I went solo on this one.

So basically it was just taking my lunch meat, cheese slices and rolled it up in a non-perforated recipe ready crescent roll sheet.  I've done step by step photos with instructions.  I have to mention, I used Baby Swiss in this recipe, My favorite is Guggisberg Baby Swiss.  I love it because it melts perfectly, it's creamy and the perfect taste.  It's not a harsh hard Swiss that many people are used to.  So if you kinda have a love & hate relationship with Swiss, I would try this Guggisberg Baby Swiss.  You will not be disappointed, at least I wasn't.  If you don't like Swiss AT ALL, you can certainly use another cheese and if you don't like Honey Ham, you certainly can swap it out for any other lunch meat, or cooked steak or chicken sliced thin.

THIS RECIPE MAKES ONE Calzone enough for 2 people

Honey Ham & Baby Swiss Crescent Calzone
1 Refrigerated Pillsbury Recipe Creations Crescent Dough or Crescent Roll Dough with Perforations Sealed
1/2 Pound Honey Ham or Any Lunch Meat or Thinly Sliced Cooked Meat (Steak, Chicken or Pork)
1/2 Pound Sliced Baby Swiss Cheese or Your Favorite Sliced Cheese, you can also used Shredded Cheese.
Any Spread like Ranch Dressing, Mustard, Honey Mustard, Thousand Island Dressing, Italian Dressing
(I wouldn't use mayo inside, while baking it could get icky, I would slop it on while you eat it or in a dipping cup.  You can also skip this step completely)
You can certainly add some veggies too if you'd like, like Sauteed Mushroom, Peppers, Roasted Red Peppers, Pepperoncini or Onions, etc....  (If adding veggies do so on top of the cheese).

Preheat Oven to 350'F.

Line a Baking/Cookie Sheet with Parchment Paper.

First Step is to unroll your crescent dough and stretch it out a little but do not tear it.  Just to get it out of it's tight form from being in the can.

Lay your lunch meat down or your cheese down first, (I think this worked better the second time around, helps not to make the dough soggy).

Add your sliced or shredded cheese on top of the lunch meat.  Leave about a half inch space so that you can pinch close.

Start at the long end and begin rolling to the end.  Pinch all opening together.  Snip with a scissors or poke top with a fork to do some venting.  Cook until a Golden Brown, it varies depending on temperature but I checked it about 15-20 minutes in.  You may see some cheese oozing.  That's completely fine!  Means it's hot and cheesy!  =)

Important step is to let it set up before cutting because if you don't it will just smash and fall apart.  You want some stability while eating this.

I hope you enjoy, we sure did.  I think I just thought up my most versatile recipe yet.  It might of been made before by others but hey for me, I thought of it!  ;)

Stay tuned for my sweet dessert version using this method....Can you guess what I might use?  Here are some photos....

Before laying the lunch meat down or cheese down, this is when you add your spread lightly and gently over your crescent dough.

This is when I put down the cheese first over the stretched crescent dough.

Secondly, place your lunch meat or cheese down, whichever way you do it.

This is when you can add your veggies.

Start at the end and start rolling....

Finished rollings, do small snips, just a couple on the stop or poke with a fork to vent.

Bake in a 350'F oven for about 15-20 minutes until golden brown.  

Enjoy and I hope you make it.  Let me know how it turns out.  Don't forget to add some sides to complete the meal!  YUMMY YUMMY!

Happy November (EEK! Already!),

Annamaria

Slow Cooker Country Style Ribs and Pulled Pork Sandwiches in a Crockpot

The pulled-pork sandwich at the Twisted Rooster is topped with slaw and cheese. (Credit: Heather Halligan)

NOW THIS IS A PULLED PORK SANDWICH!

Creamy yummy Slaw, Cheddar and BBQ slathered Pulled Pork!  Don't forget a yummy crusty toasted bun!

Hi everyone!  Everyone ready for Christmas?  I don't think I am ever ready for the holidays.  They come so fast!  Well I am just going to sit back and let it happen.  No more worries.

Today I made Country Style Ribs in a crockpot.  I used my favorite BBQ sauce, KC Masterpiece.  They offer many different varieties but I stuck with the Original today.  I've been wanting to make Country Style Ribs for awhile in the crockpot.  My mom used to always make them in the oven.  They are awesome.  She would sometimes make it with BBQ sauce and sometimes without, either way I loved it.  Since now my 2 year old likes to get into things while I'm cooking, if I can use a crockpot it's all the better.  Now I can literally fix it and forget it.

Product Photo by: www.KCMasterpiece.com

I love KC, but you can definitely use your favorite or homemade!

I took out my ribs out of the freezer and defrosted them.  Seared them a little in the pan and layed a layer of ringed onions in the crockpot and layed the ribs down.  I poured a whole bottle of sauce on top of the ribs.  I covered it and slow cooked it on low for 8-10 hours.  At this point they were falling off the bone.  I removed the bones so easily and I was so excited.  Though at one point I thought the meat was so tough at mid time during the cooking process I seriously thought it was a fail.  I left them alone and they proved me wrong.  They became tender, so falling off the bone.  I decided they would also make some great pulled pork sandwiches and that's how I ate them.  I think that the whole pieces were good too and great with any sides like Creamed Corn Cake and Spanish Rice.  Like a Tex Mex dinner.  I took some of the pieces and shredded them up and placed the pulled pork on the toasted buns and added some cheddar cheese and mayo on the other side of the bun.  I think another addition that is great with pulled pork sandwiches is to add some coleslaw on top.  Didn't have any on hand but I definitely will next time!  I've had some pulled pork sandwiches in restaurants that was served with the coleslaw.  So I would definitely suggest adding it to the sandwich for some creamy crunch!

They were great and very filling.  I wish I took pictures but the camera was unfortunately not charged.  I had to share this recipe because it is SO EASY and so full of flavor.  What could be better is that when they are done, I would of placed them on the grill.  It's too cold out for me right now so I look forward to doing it in the summer.  I had to share this with you and I hope you give it a try!  The first picture in this photo is not mine and is credited.  That is how I would build my typical Pulled Pork Sandwich!

Country Style Ribs in a Crockpot and a Pulled Pork Sandwich
3-4 pounds Country Style Ribs
Sliced Onions
BBQ Sauce
Coleslaw
Cheddar Cheese Slices
Fresh Crusty Buns to be Toasted
Salt
Pepper

Like I said above this is such an easy recipe. I first seared my ribs in a skillet and sprinkled some salt and pepper on the ribs, you can also use a special pork rub. The searing process help sear off some of the fatty pieces.

Slice some onions and lay them on the bottom of the crockpot. Lay your ribs on top of the onions and pour a whole bottle of BBQ sauce to completely cover the ribs.

Cook the ribs on a Low setting in your crockpot for 8-10 hours. I found that cooking them on the low setting to guarantee tender fall of the bone ribs.

You can certainly serve the ribs whole (some may fall off the bone into good serving pieces). I did remove the bones from the crockpot because they fell right off and I pitched them.

If you want to make the Pulled Pork Sandwiches, remove the meat from the crockpot into a large bowl and shred the meat using 2 forks. Put meat back into sauce in crockpot to keep meat warm. Make sure to turn off your crockpot at this stage or set it on the warm setting.

Toast some crusty buns and place your sauced up shredded meat in each bun, place cheddar cheese slices and add your coleslaw. Serve with anything you like. Chips, fries, baked beans or a salad or the slaw on the side are a few thoughts.

So from the crockpot process you can cook a hearty meal or some yummy sandwiches! You can do both if you'd like.

I really enjoyed this and for a long time I had something against cooking my own ribs. I can't wait to throw these onto the grill in the summer to get that yummy char. If you're lucky to have an indoor grill get grilling or stick them in a pan into the oven and broil them to get that great crisp coating! I can see this process also used with some yummy Baby Back Ribs!

If you try this out, let me know how it turned out for you! This is simple and quick for the busy mom without messing with a lot of ingredients! You can certainly make your own BBQ sauce and coleslaw. Make it your own, after all that's what it's all about!

Enjoy the leftovers too, they are great the next day. I think I may bring some to my mom....

Have a Merry Christmas and a Happy New Year!
Annamaria

Mediterranean Penne Pastitsio or Pasticcio

This is such a great dish and a great dish to serve to company.  It's a little labor intensive but you eventually get use to it.  It's much like making lasagna.  This dish features 2 distinct flavors from 2 different cultures, Italian and Greek.  Where I am from in Bari, Italy in the Puglia region the flavors can easily compare to Greek flavors.  This dish is also made in Egypt that also has the influence of Mediterranean flavors, they call it "Macaroni Bechamel".  Many people are surprised at the connection of these cultures.

The word "Pastitsio" is a Greek variation on the Italian word "Pasticcio," meaning a hodgepodge or scramble, and indeed this dish combines a number of different ingredients together in a single dish.  It's also a variation of the common Italian dish "Pasta al Forno" translated to "Pasta in the Oven" which is one of my favorite dishes my mamma makes, I will post that recipe soon!

Here is a map of the Mediterranean Region

This is such a comfort food and is loved by the whole family.  Even if you have leftovers this is great for days when you just heat it up.  During the cold months, it's a feel good dish.  I hope that you can enjoy it as much as I do.

Completing the recipe in the step by step process makes it easy to create.  So enjoy, the end results are amazing!

MEAT SAUCE

1 large onion, chopped
2 lb ground beef, ground turkey or ground lamb (or a 1 lb. beef and 1 lb. lamb mixture) (as tamara suggests, use some bulk hot or mild italian sausage!)
1/2 cup dry red wine
1 Tbsp minced garlic
1 tsp dried greek oregano
1 tsp fresh thyme leaves
28 oz crushed tomatoes
dashes salt
dashes seasoned pepper blend

BECHAMEL SAUCE

1 1/2 cup whole milk
1 cup heavy cream
1/2 stick unsalted butter
1/4 cup all purpose flour
1/4 teaspoon freshly grated nutmeg
dashes salt and pepper
1 1/2 cup freshly grated Parmesan cheese
2 eggs, beaten
2/3 c greek yogurt

PENNE PREPERATION

1 lb box of penne pasta, cooked according to al dente
1/2 stick butter
1 cup freshly grated parmesan cheese
2 eggs, beaten

Directions

Cook the pasta in salted boiling water until al dente. Drain and return to pan.

In a small saucepan, melt butter until golden brown, and pour over the reserved pasta. Add the parmesan cheese and toss well. Leave until cool, then add eggs and toss again. Set aside.

For the sauce, drizzle extra virgin olive oil in a large pot over medium heat. Add the onion and minced garlic, saute for 5 minutes.

Add the ground meat and saute over medium heat for at least 10 minuted and until meat is no longer pink.

Drain most of excess liquid but not all, add the wine, and cook for 2 more minutes.

Add the oregano and thyme, mix and cook for about 5 minutes.

Add tomatoes, salt and seasoned pepper blend. Simmer for 40-45 minutes stirring occasionally. Set sauce aside.

Preheat oven to 350'F.

For the Bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering.

In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes.

Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick.

Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

Butter a 9x13 Baking dish, you can lay the pasta down, add the tomato meat sauce, then the Bechamel sauce and add the remaining 3/4 cups of freshly grated Parmesan cheese or Romano cheese

You also again butter a 9x13 baking dish. Mix the pasta with the tomato meat sauce, place into baking dish and top with Bechamel Sauce and top with the remaining 3/4 cups of freshly grated Parmesan cheese.

Bake for about 45 minutes to 1 hours until top is lightly browned and dish is bubbling. Set aside and cool for 10 minutes. Serve dish while hot.

*Note: You can freeze this dish and then cook when your ready to make for dinner. You have to cook longer but have topping lightly browned and mixture bubbling. About 1 1/2 hours or so depending on your oven.

*Serve with fresh warm bread and a fresh green salad with balsamic vinaigrette dressing.

Buon Appetito,
Annamaria

Italian Roasted Chicken and Red Skin Potatoes

This is a dish that I have grown up on.  My mom made this all the time and it's an easy and quick dish.  It seems like when she did get it we couldn't get enough of it.  The tender chicken seasoned with Italian herbs, pepper and salt and drenched in Extra Virgin Olive Oil.  It's an Italian comfort food.  We would eat it with some yummy fresh crusty bread and sop up the left herbed oil.  The potatoes become crispy and tender so yummily (my own word, lol) juiced up and roasted.  You can use regular potatoes or red skin potatoes, whatever you prefer or have on hand.

I found it easiest to just find a big bowl and put the chicken in and just start adding the herbs, pepper and salt and enough extra virgin olive to completely coat the chicken in the oil and herbs.  I add the cut up potatoes in the bowl and mix them in and coat them as well.  I put the potatoes and chicken in a huge roasting pan that I coated lightly in olive oil.

I didn't take pictures with the step by step process because you pretty much just throw everything into a huge bowl.  Measurements are eyeballing.  Just drench with the oil and sprinkle herbs, salt and pepper.

Italian Roasted Chicken and Red Skin Potatoes:
Chicken Thighs and Drumsticks with skin removed
Extra Virgin Olive Oil
Oregano
Salt
Black Pepper
Rosemary (optional)
Red Skin Potatoes cut in Big Pieces

Mix all items in a large bowl until well coated, place in roasting pan and bake at 350'F for 1 hour.

Here it is before I put it in the oven....

Here comes out of the oven:

Then onto my plate, Yummmmm:

Very yummy, very comforting....  The whole family enjoyed it.  This would be great served with a side salad.

The pictures aren't the best but I used my daughter's camera.  Still can't find mine....  Errrr.....

Buon Appetito,

Annamaria

 

Penne Pasta and Chicken Parmesan: It's Sunday Dinner on a Friday Night!

This was the unexpected dinner.  I asked my daughter what she wanted for dinner?  Sofia always says Pasta like Nonna's (Grandma in Italian).  I thought momentarily if I even had some tomato paste, the right seasonings and everything to make the sauce someone close to my mom's sauce (which may I add, can never be duplicated).  So I decided why not, it's been awhile since I've made homemade sauce.  I know it's crazy sounding.  I used to make sauce all the time.  Life has got more busy and I found a really great jarred sauce that was a close substitute and was actually quite on the money for being close to Authentic Italian Flavors.  It's called MIDS, I would never use Prego or Ragu.  Italian Language Lesson:  Prego means "You're Welcome" in Italian.  Silly name for a Pasta Sauce.

If some of you don't recall, Prego used the tag phrase "It's In There", hence the name of my blog.  Why I chose that name is because of the connection of pasta sauce and my life, It's In There....  The ingredients like the herbs and spices of sauce are many and so does include the ingredients of the makeup of life.  We have our own ingredients that make up our lives, so I though,t It's In There was a good connection.  Hopefully that phrase isn't copywrited, lol!

I grew up with my mom making sauce pretty much everyday especially on Sundays.  Sundays consisted of a huge dinner though.  It was the only day that we were all together.  Everyone worked, had school or had something going on.  So Sundays were a big deal.  I think that's why Sunday dinners are so known for Italian Culture in Italian Households.  It was our feast, our celebration of togetherness.  It was the only time my siblings and I were probably not fighting...lol!  Also we never started eating until dad sat down and it was always an early dinner usually around 2pm.  Now that we are all on our own it was hard to make it to Sunday dinner and eat at 2pm.  Our dad would be so frustrated.  My dad has been passed for 2 years now and Sunday dinners have slowed down.  His passing took a toll on all of us and Sunday dinners aren't the same without him and also now my brother is in Iraq.  So it's been just a bit of a black cloud over us with everything.  I think though honestly when my brother does come home, I think things will be better especially for my mother.

To put a Halloween twist to this story, I have to tell you a little freaky situation.  When my brother was home and wasn't leaving for Iraq yet, we had Sunday dinner.  We all pretty much sat at the same chair when we ate dinner.  My dad always sat at the head of the table.  The chair was empty and then my brother sat in it with the frame of mind that he was now the man of the family (he's the only boy).  Well it was awkward and honestly I didn't think it should of been occupied.  Maybe it was a way for my brother coping.  Who knows.  Well I said to him that I didn't think it was right for him to sit in dad's chair, he ignored me and just didn't think anything of it.  About a half hour later my brother and I talked about it again and I was heading to the kitchen. My brother stood up to do something and the chair flew out from under him like someone was throwing it out from under him.  I laughed and said, "See even dad doesn't want you sitting in his chair!"  My brother looked like he saw a ghost!  I was just about to tell my mom what happened and my brother said, "No, don't tell mom!"  I didn't at the time but I eventually did.  She didn't seem surprised.  We think in a sense that my dad left such an imprint in our lives and in the house we grew up in that we feel sometimes his spirit is in the house. If you knew my dad, you'd understand and it would of been a trick he would of pulled on my brother.  Now you are probably wondering if my brother has sat on that chair ever since, yes, when he came home for a break from Iraq, he sat in the chair.  Nothing happened but I think my brother has a sense of respect for the chair now.  LOL!  That story always gets me!  I laugh hysterically everytime!  That's my Daddy!

So now on to the whole point of this blog.  Don't we all get sidetracked!  When I decided to make sauce I figured should I do more?  I knew I had chicken breasts and was all set for making some Chicken Parmesan. Which is my husband's favorite.  Now maybe in a sense I made it because I knew he would be surprised but honestly I think I just wanted to make it.  I had hoped maybe it would put a smile on Scott's face but I didn't really mind if it was no big deal even though I know it's his favorite food.  I think though it was more for the fact of me going, Blah blah Scott, I made it now you can feel guilty for being a punk sometimes.  Now in marriage to say it's perfect is imaginary.  Fairytales don't exist and if someone goes into it thinking so, they will highly be disappointed.  I don't care everyone has their down days.  I am no different.  Wish it wasn't true but it is for all in every type of relationship.  I know many wouldn't admit it or some may pretend but I live in a very realistic world.  LOL!

It was nice though to sit down as a family be grateful and thank God for blessing us with what we have.  After all that's what the feel of Sunday dinner brings to us.  That is why I say it was a Sunday dinner on a Friday night!

Chicken Parmesan, is yummy.  It came out great for me.  It had been awhile but it all came back to me.  The starter for every Italian tomato sauce is Onions, Garlic and Olive Oil.  That is what I always remember smelling when my mom would begin her sauce.  It was a smell you knew and knew what was coming.

I used tomato paste, tomato sauce and crushed tomatoes.  I had to make a lot of sauce for the Chicken Parmesan and I wanted to have some left over because my daughter could eat pasta everyday.  I grew tomatoes myself in the past and nothing beats using tomatoes from the garden.  My dad had his own vegetable and herb garden.  It was huge and he tended it like it was a baby.  We never bought vegetables at the store unless it was something specifically needed that you couldn't grow yourself in Ohio even though my dad could make fig trees grow in our backyard.  He eventually stopped a little bit after he became diagnosed with cancer.  My parents had so many tomatoes I remember my mom jarring tomato sauce and making sun dried tomatoes.  Technically they oven dried them, not much a sun dried area here in Cleveland, Ohio.  So they used the next best thing, the oven.  Now making dried tomatoes stinks up the house.  How I didn't like being in the house when they made them.

So to make this Chicken Parmesan is quite easy.  It's a little time consuming but not so much if you use jarred sauce.  This time I made my own.

This is what you need:

Skinless Boneless Chicken Breasts (usually big breast is a good serving)
Italian Seasoned Bread Crumbs
Freshly Grated Parmesan Cheese
1 Egg Beaten
Shredded Mozzarella Cheese
Cooked Pasta
Crushed Tomatoes or Tomato Sauce
Tomato Paste
Onions
Garlic
Italian Seasoning
Garlic Powder
Salt
Pepper
Oregano
Basil
Parsley

Make your sauce or buy jarred sauce.  This is how I make mine....

I start off sauteing 1 whole onion, some minced garlic with some olive oil in a sauce pot.  This is how my mom starts every sauce.

Add a regular can of Tomato Paste

Add about a can and a half of water and add your 2 big cans of Tomato Sauce, then start adding the above seasonings, how much depends on your taste, just add as you cook the sauce whatever is needed....

Cover and Simmer on low.  You can taste test it and add the seasonings you think it could use more of such as garlic powder, oregano, etc...  Stir occasionally....

While sauce is cooking:

Beat an egg in a bowl and pour Italian Bread Crumbs in a separate bowl, (I will add some Parmesan Cheese to the bread crumbs but not too much).

Dip Breast into beaten egg then into bread crumb mixture.  At this point you can bake your chicken breasts at 350'F until thoroughly cooked or you can pan fry them like I did in this next photo:

Cook each side until golden brown and cooked through, not too worry as it will be thoroughly cooked in the oven.

Take a baking dish and slather some tomato sauce and place all cooked chicken breasts on top of sauce.  Layer sauce on top of Chicken Breasts and bake in oven for about 15/20 minutes.  Take baking dish out and layer shredded mozzarella cheese on top.  The heat of the already baked chicken will melt the mozzarella cheese.  This is when I cook my pasta.  You can make any pasta you like, I used Penne this time.

If you don't want to fry your chicken breasts like before mentioned, you can bake them in the oven, do the layering process and bake until cheese melts on top which should only be a few minutes.  Sometimes you can place your pasta on the plate, place your breaded chicken breast, ladle sauce and sprinkle mozzarella cheese on top, this will skip the whole baking process.

The kids loved this dish including Scott.  It's nice to make your own sauce but when I do use jarred sauce I love to use MIDS jarred sauce.  I think they are the best out there right now commercially.

Here are my monkeys lovin them some Pasta and Chicken Parmesan!

Johnny

Sofia

It's so nice when the kids love eating what I make.  I am so thankful!

This was my plate and it was so yummy!  I love a lot of cheese.  Here it is topped with Parmesan Cheese....  YUMMY!  I was so full after I ate it.  But it was so gooooood!

Buon Appetito,

Annamaria

Beef Stew with Bisquick Dumplings

My mother in law I think makes the best Beef Stew and she tops it off at the end with Bisquick Dumplings. My mom makes a great one too that is very different than the typical Beef Stew.  My mom always serves it with rice which is great.  I remember loving it while I ate it as a kid.  Both are great and very much different from one another.  This recipe is based on my mother in law's Beef Stew.  My husband has a funny story always thinking that Bisquick dumplings were the real dumplings that you normally see in old world recipes until we got married and I showed him what actual dumplings were.  I think though dumplings are probably any flour type noodle ingredient and nothing is wrong with the Bisquick dumpling.  They are perfect for stews because the are great to soak up the yummy gravies in dishes.  For instance my mother in law's beef stew.

For the longest time my mother in law wouldn't give me her beef stew recipe.  We always had to wait until she would make it in the fall/winter months.  I was craving it one day and she finally gave me the recipe.  Also I think she probably thought I would eventually figure it out.  I remember one day I asked her if she used tomato sauce in it and she said, "Maybe".  It was a matter of time.  Then one day she gave in and gave me the most important information on making it and it was McCormick's Beef Stew Seasoning Packet.  Oh Lord, all this time and it was a seasoning packet.  It still didn't explain the tomato factor and it was tomato sauce after she told me how she would put it all together.  I am now happy to share it with you.  I know it's a seasoning packet recipe but what you end up doing yourself to the stew kicks it to another level.  I added much more to this stew to make it my own.

I know probably the one question is, "Did it taste like my mother in law's?"  Well yes and no.  Nonetheless is was just as awesome.  Husband rated it 10/10.  I even said he could tell me if it wasn't that good and he said that it was.  So Mr. Picky Eater enjoyed it.

This gives you a rich thick Beef Stew.  I never used seasoning packets before so this was kind of cool to have all the seasonings I needed in packets.  This made a lot so it could easily feed 6 adults.  My kids liked it especially my son.

Beef Stew with Bisquick Dumplings


Beef Stew
2 pounds cubed Stew Meat
6 Tablespoons of Flour
4-6 Tablespoons Olive Oil
3 packets of McCormick's Beef Stew Seasoning Packet
2 packets Lipton Beefy Onion Soup Mix
24-28 ounces. Contadina Canned Tomato Sauce
2 Cups Hot Water
1 Bag of Mini Carrot Sticks
5-6 Red Skin Potatoes cut up into chunks
5 Celery Stalks chopped into chunks
1 small Yellow Onion chopped
Seasoned Pepper Blend
Garlic Powder
Salt

Dumplings
2 Cups Bisquick mix
1 cup Milk
1 cup Cheddar Cheese
1 teaspoon Garlic Powder
1/2 teaspoon Parsley

Stew:
In a large stock pot place Olive Oil in pot.  Dredge your cubed stew meat with the flour.  Put meat in pot and cook until browned.  Pour in water, tomato sauce and seasoning mixes into pot and bring to a boil.  Place vegetables in pot.  Stir.  Season with seasoned pepper blend, salt and garlic powder to your taste.

If you'd like your stew thicker you can make a slurry by taking the beef stew sauce and mix it with flour in a separate cup.  Then add to the stew and stir.  Boil stew and cook until vegetables are tender.

When adding dumplings add to the end when stew is done and you are getting ready to serve about 20 minutes before serving.

Dumplings:
Mix milk and mix together then add in cheddar cheese, garlic powder and parsley.  When stew is done drop by spoonfuls on top of stew and leave the pot uncovered for 10 minutes over low heat.  Then place lid on pot and cook dumplings an additional 10 minutes until puffed up.  I sometimes brush the dumplings with butter then sprinkle garlic powder on top, but that's optional.

Dredged meat in pot with olive oil and browned.

(I used less meat this time, that's why it doesn't look like much)

You can also splash some red wine at this time if you'd like.

All ingredients added including vegetables.

All ingredients mixed together for dumplings.

Dumplings added to top of pot for 10 minutes then place lid.

Wait for dumplings to puff up in pot then serve in bowl like this and enjoy!

Buon Appetito!

Annamaria

Dinner 9/28: Breaded and Stuffed Pork Chops

Let's start off saying that I HAVE TO GET a new Camera.  My point and shoot Nikon digital camera just isn't cutting it for these blogs and food presentations.  So any suggestions on a good camera is well appreciated.  I fear that it's going to be an costly investment.  My mother in law has a good camera but I am sure she wouldn't want to come over to document my recipes....

I have been meaning to make stuffed pork chops.  This fascination with them at how great they always looked.  But I was scared because pork can get really dry really quick.  Also what if the middle didn't cook, what if the stuffing was not heated through.  So many things could go wrong and I didn't want my husband to be disappointed.  I would eventually get over the failure but he would from time to time remind me of it and probably not encourage me to try again....  LOL!

So I pondered it.  What can I do that would help not to dry it out?  So this is what I did.  I know they are normally not breaded but I thought that providing a protective coating would keep the moistness in.  Maybe it will help and maybe not.

I took a brownie pan, I was only making 3 breaded and stuffed pork chops.  They are also boneless, next time I will try bone in.  They were thick pork chops and I had my butcher butterfly them.  Never asked the butcher to do things before, I guess it's part of their job.  Thank goodness because there are no prepackaged butterflied pork chops.  He was also really nice!

I drizzled some Extra Virgin Olive Oil in a brownie size pan.  Instead of dipping the pork chops in egg then breading, I rubbed olive oil on them lightly and then patted them in Italian Seasoned Breadcrumbs.  Worked well.  I held them open and stuffed them.  Now I didn't make homemade stuffing(I know, GASP!) which would of tasted so much better.  But instead I used Stove Top (Yet another GASP!).  Then I laid them in the pan.  I cooked them about 10 minutes in a 400 degree oven on one side and then I added the rest of the left over stuffing in the pan and flipped the pork chops over to brown the other side then place a pat of butter on each pork chop.  The breading provided a nice color and crisp on the edge and I think it helped coating the pan with olive oil which also added extra flavor.

*Pats of butter placed on chops, yet again another blurry pic.

They came out pretty good and were perfectly done.  Since I was feeding the kids this meal I wanted to make sure there was no pink.  I fear my kids getting food poisoning.  I've had it twice from restaurants, let me tell you, it's not fun!

*Blurry Pic I know!  =(

Chops Resting in Pan

*Stuffed Pork Chops, Additional Stuffing and Jiffy Corn Muffins (I didn't like the Jiffy Corn Muffins, I usually use it to make my Corn Souffle.  I thought I'd try the muffins, they were too dry, I like a sweeter more moist corn bread)

My serving platters are either too big or too small....  I need to get one that is just right for us!

*A semi set table.  My daughter did this and for being 7 I think she did an awesome job!

*Believe it or not but the rice was Rice A Roni's Broccoli au Gratin Rice, I added Broccoli Spears to it.  My family loves the Broccoli au Gratin Rice from Rice A Roni.

So this is my recipe.  I hope it helps you, gives you pointers and make it yourself.  They were served up with a variety of dishes.  It was like Thanksgiving.  We had a carb filled feast.  We had gravy, stuffing, broccoli cheese rice and mashed potatoes and I also made some Jiffy Corn muffins.  We enjoyed a good dinner at the table.  I haven't made a meal this big in a while.  I do though think our eyes were bigger than our stomachs.  We have lots of leftovers but won't be wasted since it will make for a great lunch tomorrow with the kids.

My daughter thoroughly enjoyed her dinner and I would of taken a picture of my son but he was to busy eating.  He couldn't get enough!

*I ate and fed my son at the same time, hence the smaller plate.  I don't think he cared too much about using his sister's Hello Kitty fork to which she's out grown.

Did I mention I also made dessert?  It will be in the next blog....

Breaded & Stuffed Pork Chops
3 Butterflied thick boneless pork chops
Extra Virgin Olive Oil
Stuffing (Dressing how some call it), homemade or instant
Italian Seasoned Bread Crumbs
3 Pats of Butter or Margarine

Preheat oven to 400'F.
Coat a brownie pan with Extra Virgin Olive Oil
Drizzle and coat your boneless butterflied pork chops and coat in breadcrumbs
With the pork chops open, spoon in stuffing to top.
Place in pan and put in preheated over and cook on one side for 10 minutes and then flip stuffed pork chops and place a pat of butter on top of each stuffed pork chop and then place back in oven for another 10 minutes.
Take out of your oven and let chops rest before cutting into to maintain juices.
Serve with any additional sides you like.

Next time I do think I am going to sear the meat in a skillet and then place in the pan with some chicken broth.  That's probably the only thing I would do differently.

Have any questions, contact me!  =)

Happy Cooking and of course Happy Eating!
Annamaria

Breakfast for Dinner: Bacon, Egg and Cheese Biscuits!

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*Bacon, Egg and Cheese Biscuits for Dinner, YUM!

Did your family ever make breakfast for dinner?  It's like eating pizza for breakfast only opposite.  We always ate breakfast for dinner.  It's also economical.  Cheap eats and filling as well as oh so good.  I remember many memories of making breakfast for dinner growing up or my mom would do it.  I also remember having a big breakfast on Sundays.  It was the only day my dad didn't work.  Now thinking about it, my husband only gets Sundays off too being a mailman and all.  He is supposed to get rotating days off but they are busy and he's on the overtime list.  So my weekend starts and is only on Sundays.

I must admit and give credit.  I don't always cook.  Sometimes I don't feel like it and I'm tired and creative juices are not flowing.  So sometimes my husband steps up to the plate and cooks something.  I always laugh at him because he'll make grilled cheese, eggs, french toast (which is great) and some other simple foods,   when something comes out good he likes to make me think he's part of an elite group of men that cook for their family.  I told him men in the past and even now were the cooks.  Not in the home but in the business world.  Women weren't really the ones who paved a way in culinary schools and such.  Thanks to one cooking greatness Julia Child showed how women are just as creative in the kitchen as men and can be great chefs.  He also likes to remind me how he took cooking classes in high school which should also separate him from the rest of the boys. I remind him that "Home Economics" are offered in most schools in the USA if not all junior highs/high schools.  As with every reminder I thank him for making me something to eat.  I guess I should let him ride that pride for the day!  LOL!

Well that brings me to his one night of cooking he did for the both of us.  It was late, the kids were in bed and we finally decided to eat something for ourselves.  He decided he was going to fry up some bacon and eggs.  Top them off with cheese and place them on biscuits.  We had some Pillsbury biscuits in a can and he baked some.  I have to say as my husband agrees that bacon is just one of those great foods.  Although I am an animal lover, I can't help but feel a little guilty eating it.  It's just too good.  It makes me wonder how I spent many years as a vegetarian.

He made fried eggs.  He says I make them the best, he tends too pepper them to much.  I don't pepper my eggs.  I forgot to tell him not to.  In any case his creation was delicious.  I forgot what type of biscuits of Pillsbury they were.  I usually get Homestyle Butter Tastin from Pillsbury.  Very good biscuits on the fly!

So here is the masterpiece, I did arrange them to make them look great in the picture and they were as good as they look.  Kudos to my hubby.  Love You Scotty!

Feast with your Eyes!

So fry up some bacon, make some fried eggs, bake some biscuits and add some cheese and voila, you have yourself a Bacon, Egg and Cheese Biscuit!

Good Cooking Wishes,
Annamaria

Chicken Paprikash

I have been craving for Chicken Paprikash for so long.  My mother in law makes a good one that is good.  She doesn't cook hot heavy meals/stews in the summer, so we always have to wait for the fall and winter months.  I couldn't wait that long, I had to have it.  I looked all over the internet, couldn't find something I was looking for.  Then a local bar served Chicken Paprikash and I heard it was good so I went to check it out, I checked out the menu.  It was a place that closed and someone bought the property and made a completely remodeled Restaurant/Bar.  So I asked the Bartender about the Chicken Paprikash and she said they were all out.  They were making the noodles.  How hard is it to make the noodles.  You mix the dough and drop it inside some hot water!  LOL!  I made homemade cavatelli in one day and that is just me and you have to form it and everything.  Well I thought at this point I was not meant to have Chicken Paprikash.  Then I thought, forget it, I am just going to make it myself even though I have never made it.  I better start now!

This recipe is a mix of what my mother in law told me, she just gave me ingredients, she eyes the recipe like I do most of the time.  As she said it's never made the same each time.  I think that's true with any dish.  So I researched some of the methods of making this dish and incorporating the ingredients of my mother in law's and then added my twist to it.  As I discovered, I didn't have to wait for Chicken Breasts to thaw, I just dropped them into the pot with the broth and poached/stewed the chicken.  It worked great and the chicken picked up the flavors of the broth mixture.

This is what I came up with, it's so good, has a kick from the pepper blend and it's creamy and comforting.  I could eat comforting hearty meals all year round.  That's how I grew up.  Granted the summer months provided us with summer vegetables aplenty and it was a lot of vegetable inspired dishes, but we Italians eat!

I hope you like it as much as I love it, or I hope you end up loving it.  It's easy.  Some people say it's an all day event, but really it's not.  Quite easy for me.  I knew the flavor I was achieving.  Also for my husband who hates Chicken Paprikash loved mine.  So SCORE!  Now I can actually make this for more than just me.  As I said I like it with a little kick and knowing my daughter wouldn't eat it, I made it such as with a kick.  But if you have kids who do or would eat this, not only God Bless You but you can lessen the amount of pepper blend you use.  Really it's to your liking.  I also want to note that I kinda think of this as more as a stew type dish.  You don't have to mix in the spaetzles like I do into the broth, you can certainly ladle this creamy chicken goodness on top of noodles.  I mix mine all together.  I just wonder, how would this taste if I added mushrooms?  I know my husband would definitely not eat it since he HATES mushrooms.  Okay I will stick with traditional.  But if you do add anything to this dish, I'd love to hear about it.

My yummy bowl of Chicken Paprikash!

*Don't you just love my Arial Photos...LOL!

Ingredients/Recipe:

5 Large Chicken Breasts (thawed or frozen)
48 Ounces of Chicken Broth
2 Packages of Spaetzles or Homemade
1-3 Tablespoons McCormicks or Lawry's Seasoned Pepper Blend (this is what gives it a kick, so use to your discretion).
3-4 Tablespoons Sweet Hungarian Paprika or McCormick's Paprika
1-2 Tablespoons Garlic Powder
Couple Dashes of Salt
1/2 Onion (diced or sliced) (optional)
3/4 of a stick of butter
8 ounces of Heavy Whipping Cream
8 ounces of Sour Cream

Take your half of an onion and place it in a large pot with 1/4 stick of butter until onions are softened.
Add Chicken Broth to pot and add chicken breasts.  Start to add your Paprika and Seasoned Pepper Blend.

Mix everything together and let it boil until your chicken breasts are fully cooked.

At this point you want to lower your heat and remove your chicken breasts that have been boiling in the pot, to a separate bowl.

Shred your chicken using 2 forks or cube your chicken with a chopping knife.  I shredded mine but left big chunks as well.

Remove about a half cup of broth from your pot into a mug or small bowl and add about 3-4 tablespoons of flour to the broth.  Mix until you get a slurry.  This will thicken your sauce.

Add your chicken and spaetzles to the broth and let boil for a couple of minutes.  Then add your slurry and mix in the pot until incorporated and boil until it starts to bubble and thicken.  If you'd like it thicker, take more of the broth into the cup and add flour and make more slurry and add to the pot until it gets thicker.  Don't make it too thick or else it will be too pasty.

*Notice the deep red color, this is achieved by using the Paprika.

Add in salt, garlic powder and rest of butter.  Mix.  Add more Paprika and Seasoned Pepper Blend to your liking.  Add in your Heavy Whipping Cream and stir, this will now lighten the broth and make it creamy.  Simmer and then at the very end when your ready to finish the dish, mix in the Sour Cream.  Turn off the heat!

*Notice the Pepper Flakes, I used a lot of the Seasoned Pepper Blend.

You can use less if you'd like.  Taste test.

Finished Hearty Bowl of Chicken Paprikash.

You can eat this right away, it will be very hot so let it rest a few moments.  Ladle into a bowl or on a plate and serve with some biscuits, croissants or crusty fresh bread.  As with anything, it always tasted better the next day, so if you'd like make this the night before and serve it the next day.  Either way it's delicious.

*Side thought:  I wonder what it would be like if I added about 4 ounces of Cream Cheese to it?  You know me and my cheeses!  I bet it would be yummy!  I actually almost topped this with freshly grated Parmesan!  Hee Hee!

If you have any questions about this recipe or any recipe, feel free to leave a comment and I will get back to you!

Enjoy!

Annamaria