Blueberry Scone Muffins

What you need:

2 cups Bisquick Baking Mix
3 TBSP sugar
1 egg
2/3 cup water
1/4 tsp vanilla, butter, and nut extract or just vanilla
5 TBSP canned blueberries

How you do it:

Preheat to 375*
Strain the juice from the berries
Mix all ingredients well
Pour into muffin pan
Makes about 6 Large or 12 medium
Before you bake them you can top with strudel mix
(1 TBSP soften butter, 1/8 tsp Cinnamon, 1/4 tsp sugar, 2 tsp Flour it should be clumpy)
Bake until golden brown, about 8-10 minutes.

Why their good:

The Bisquick is easy, and gives the muffins a scone like texture and the strudel topping is sweet. Perfect for breakfast with a hot cup of coffee.

Enjoy and Mangia Tutto!

Sick Soup

What you need:

1 (10oz)Can of Tomato Soup
1 (10oz)Can of Cream of Chicken
1 lb of Pastina/Orzo (Stars, Alphabet etc)
4 TBSP of Butter
1 tsp Italian Seasonings
6 cups of water

How you do it:

In a LARGE pot mix everything except your pastina
Bring to a boil then add your pastina
Pastina will cook fairly quick but let some of the water boil out.
The consistency you want is porridge like, thick and creamy
Feel free to add sliced carrots or cooked chicken


Why it's good:

Ok, I know the combination sounds bazaar but it really works. The name Sick Soup is because my dad made it for us whenever we were sick. The tomato soup is a good source of Vitamin C which is great for your immunity and chicken is a natural decongestant. The soup itself also offers plenty of calories to give you energy and electrolytes to keep you hydrated. It's gentle on your stomach so you don't have to only eat bland rice or crackers. It really is an amazing little potion. For less than $4 you could feed a whole house of sniffles. My dad topped my bowl with Parmesan Cheese and a slice of bread and butter.

Enjoy, Mangia Tutto and Get Well!

Breaded White Fish

What you need:

1 lb White Fish Filets (catfish, tilapia, flounder)
1 cup All Purpose Flour
1 egg
1/2 TBSP Salt
2 tsp black Pepper
1/2 TBSP Paprika
1 tsp Onion Powder
1 tsp Tarragon
3/4 tsp Garlic Powder

How you do it:

In a large plate or shallow bowl combine dry ingredients
In a separate bowl, beat egg
Dip filets in egg then flour mix
Pan fry in Olive Oil about 2 minutes per side
-or- deep fry for 3 to 4 minutes
Until Brown and crispy

Why it's good:

The fish is crispy and flaky. The white fish is sweet and the breading is the perfect compliment. You could use this breading mix for any white fish. I served my filets with homemade potato chips.

Enjoy and Mania Tutto!

Split Chicken Stuffed with Parmesan Rice

What you need:

5 Split Chicken Breast on the bone (with Skin)
1 2/3 cups white rice (uncooked)
1 can (15 oz) Chicken Broth
3 TBSP Parmesan Cheese
2 TBSP Butter
1/2 tsp Parsley
1/4 tsp Garlic Powder
1/4 tsp Salt
1/8 tsp Black Pepper

1 can (10 oz) Cream of Mushroom Soup
1 tsp Dried Rosemary leaves

How you do it:

Preheat oven to 380*
In a bowl rinse Rice leave rice wet then add
Melted butter, Parmesan, Garlic powder, Pepper, Salt
Parsley and 2/3 cup of Chicken broth
Create pockets under the skin of the chicken breast
Fill pockets with rice mixture and place chicken in a baking pan
With a sharp knife make a small split in the top of the rice pocket

In a bowl mix Cream of Mushroom, Rosemary and the remaining chicken broth
Pour mushroom mix over the chicken.
Cover with tin foil
Bake for 1 1/2 hours, then remove foil and bake another 1/2 hour to brown skin.
Use pan drippings to make gravy

Why it's so good:

The chicken is tender and juicy, the gravy is smooth and velvety. The rice is steamed inside the chicken infusing it with flavor. Serve hot with gravy on a bed of corn. I made this dinner to feed five spending only about $15 dollars at the store buying 3 cans of corn, a can of cream of mushroom, a can of chicken broth, chicken and rice. Cheap, easy, impressive and delicious. Perfect fare for a dinner party.

Enjoy and Mangia Tutto!

*All day Chili* in 30 minutes

What you need:

1 1/4 lbs Ground Turkey
15 oz can of Red Kidney Beans
15 oz can of Diced Tomatoes with Mild Green Chilies
15 oz can of No Salt Tomato Sauce
1/4 Chopped Onion
2 TBSP Olive Oil
2 1/2 TBSP Chili Mix
1/2 TBSP Salt
1/4 tsp Thyme
1/8 tsp Black Pepper

How you do it:

In a pot brown turkey, olive oil and onion on Med. High heat
Stir a few times to break it up, when there is no more pink
*Strain some of the liquid from the diced tomatoes and bean cans
Add your 3 cans and other ingredients
When you see bubbling, cover with lid
Turn down to Med. Low heat for 20 minutes

Why it's so good:

It's so EASY, and good chili could simmer for a while. I call it "All Day Chili" because it tastes like it's been on the stove all day, but it hasn't. The Diced Tomatoes are the secret, because that blend has been marinating together since they canned it. It has a little bite but you could defiantly add your favorite hot sauce to really turn up the heat. Serve it with the traditional corn bread and top it with cheese. Again, the turkey is lower fat so we add the olive oil, if you choose beef you don't need to add the oil.

Enjoy and Mangia Tutto!

Cream Shrimp Soup

What you need:

2 Cups or a pint of Heavy Cream
1 cup water
1/2 lb raw de-veined but shell on shrimp
2 TBSP butter
1 1/2 TBSP flour
1 TBSP onion (estimate)

2 tsp Old Bay
1/4 tsp paprika
1/3 tsp salt
1/8 black pepper

How you do it:

In a medium size pot boil water, shrimp as is, and onion for 10 minutes on high
*While that's boiling get a bowl of cold water for shrimp
After 10 minutes strain through mesh screen into measuring pitcher
Put shrimp in the cold water
Then peel and cut them down to smaller pieces and set aside
The broth in the measuring glass will be between 1/2 cup and 3/4 of a cup

Pour 1/4 cup of just the broth back into the pot
Add butter and flour
On medium high heat cook flour mixture until thick and smooth
Then add the rest of the broth and remaining ingredients
Stir until well combined and thick, keep stirring!
Add shrimp and cream
Bring to a boil on high then simmer on medium heat
When the soup is done it will coat a spoon (about 5-8 minutes)

Why it's so good:

I love the simple shrimp taste of this soup. Since seafood stock or shrimp broth is hard to come by we had to make our own. It's creamy with just a small kick from the Old Bay Seasoning. If you want it spicier add some diced red peppers to the broth phase. You can also add more Old Bay or a little Cayenne Pepper to kick it up. I serve it with some Oyster Cracker or Saltines, but it is heaven with some toasted Italian Bread drizzled with Light Olive Oil.

Enjoy and Mangia Tutto!

Garlic Cheese Biscuits

What you need:

2 1/4 cups Bisquick Mix
2/3 cup Milk
1/4 cup shredded cheddar
1/4 cup shredded Monterey Jack
1/2 tsp Minced Garlic
2 TBSP melted butter
Salt and Pepper


How you do it:

Heat oven to 450*
Mix Bisquick, Milk and Garlic
Fold in cheeses
Spoon mixture onto greased backing sheet or oven stone
*These are drop biscuits so you don't need to roll them out and form them
Brush or drizzle each with some butter
Sprinkle on some salt and pepper
Cook until golden brown and cheese is melting (8-10 minutes)

Why they're so good:

Again, it's cheese. They are warm and cheesy. They are great in the morning, as a ham and egg sandwich. You can make them small as an appetizer or large for a side to soups, salads or chili. You can even add some Old Bay and serve them with seafood.

Enjoy and Mangia Tutto!

Savory Barbeque Beef

What you need:

2 1/2 lbs of Beef Roast or stew beef (whichever is cheaper by the pound)
1 cup Ketchup
1/4 cup Soy Sauce
1/8 cup of Vinegar (I recommend either Apple Cider or Rice Vinegars)
1/8 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cumin
1/2 tsp paprika
3 whole bay leaves or 1/4 tsp crushed bay leaves

How you do it:

Turn crock pot on high heat
Mix ingredients together in the crock pot
Add beef
Put on the lid and leave it
Cook on high for 3 to 3 1/2 hours
** the meat should be tender and the sauce should be a medium brown. After 3 hours check to make sure the meat isn't burning and switch to low until desired tenderness. The longer the better. Add more ketchup, soy and vinegar toward the end if you are running out of sauce. Add other seasonings as you see fit.

Why it's so good:

This is not your traditional southern bbq sauce, but it will not disappoint. The flavor is sweet and savory with the saltiness and tang of the soy and vinegar. The longer you leave it the more tender and flaky the beef becomes. Great over white rice but sinful over saffron rice. Mix it, set it and go about your business until it's time to eat. SO EASY, and SO GOOD!

Enjoy and Mangia Tutto

Creamy Sage Sauce

What you need:

1- 15 oz jar of Creamy Alfredo Sauce
1- 15 can of chicken broth
1/2 pint of light cream
1/8 tsp of garlic powder
1 1/2 tsp of ground sage
8 TBSPs salted butter (i know i know it's a whole stick, but it's worth it)


How you do it:

Over medium heat melt butter into the Alfredo sauce
Add about half the can of broth and 1/2 pint of light cream
Once mixed well, Add garlic powder and sage
Turn heat to med high, constantly whisking or stirring bring to a rolling simmer
** Keep the sauce moving you don't want it to burn
Turn heat back to medium and keep stirring until desired thickness is reached
Sauce should coat the back of a spoon when dipped into pot and thicken as the spoon cools, that the best way to know your done

Why it's so good:

I could literally throw shrimp in this sauce and eat it like soup. I love it over pasta especially No Yolks or Egg Noodles. It's great over chicken, fish or veggies. It is creamy with a hint of the chicken broth and sage and it's perfection on just about anything like Sauteed Squash and Zucchini, Shrimp, and Grilled Chicken. I know it is about as Cholesterol-y as you can get but it is so worth the extra calories. Feel free to swap the salted butter for unsalted and the chicken broth for veggie or seafood broth if you are parring it that way.

Enjoy and Mangia Tutto!

Secret Sauce Lasagna

What you need:

1 lb Lasagna Noodles
1 lb Ground Turkey
3 TBSP Olive Oil
1 Tsp Salt
2 Tsp Sugar
1/4 Tsp Italian Seasoning Blend (Parsley, Rosemary, Oregano, Basil)
1/8 Tsp Garlic Powder or 1/2 Tsp Minced Garlic
3 cans (45 oz) of No Salt Tomato Sauce ( i.e Hunts or store brand)
1/4 Cup Finely chopped yellow or sweet onion
1 cup Ricotta Cheese
3 Cups Mozzarella Cheese

How you do it:

Cook Lasagna according to package directions, strain, rinse and set aside
Over Medium heat brown Turkey in the olive oil, salt, sugar and seasoning
Using the end of a Spatula or Wooden spoon, break turkey down to small pieces
Once Turkey is no longer pink add onion, garlic and sauce
Simmer on low heat covered but vented if possible for about 20 minutes
Remove from heat

Coat the bottom of a Lasagna Pan or (3Qt)Pyrex pan with a small amount of sauce
Lay lasagna noodles out, length wise across the pan
** If you are using a larger pan, fill the space by cutting a noodle down to fit
Add sauce generously then ricotta
** I put the ricotta in a Zip-Lock Bag, snip a corner and pipe squiggles or lines onto the sauce
Spread a handful of cheese over the ricotta and sauce layers
Repeat until you are at your last layer of noodles
Add remaining sauce, ricotta and mozzarella cheese
Back at 375* for 20 minutes or until hot through the center

Why it's good:

Besides the health benefit of using Turkey it also is less grease and a slightly sweeter flavor. We add the Olive Oil to the Turkey to make up for the lack of oil naturally found in the meat but also to add that flavor to the sauce once it's added. I prefer the good old fashion Cook first Lasagna Noodle because of there thickness but I'm sure this will work with Ready Cook noodles. I love the flavor that the Turkey gives the sauce, you could also use ground chicken, chopped or ground Italian sausage or good old beef. If you do use beef however, forgo the 3 TBSPs of olive oil. I serve my lasagna with a ribbon of Parmesan Cheese from running a veggie peeler down the side of a Parmesan wedge and top it with a Basil leaf to be fancy.

Enjoy and Mangia Tutto!

Sinful Mac and Cheese

What you need:

Pasta (i use rigatoni it holds the cheese better)
1 can Cream of Chicken
1/2 cup Minced Onion
1/2 TSP Minced Garlic
5 TBSP Butter
1/4 cup Cream (light cream, half&half or whole milk is fine)
About 3 cups shredded cheese*(I use Cheddar but you can make the taste more complex by using more than one cheese, like cheddar and swiss)
** OPTION** Capers, bacon, ham, chicken

How you do it:

Cook pasta according to package for al dente
In a pot over med heat saute Garlic, Onion and Butter
** Add capers and a whole slice of bacon if you want
Once the onion is transparent and bacon is cooked
Remove bacon, put to the side
Add the can of cream of chicken
Stir well and incorporate all the butter
Reduce heat to medium low
Handfuls at a time add your shredded cheese, melting it in slowly
Taste it and add salt and pepper to fit your palate
Sauce will be stringy and thick
Slowly add some cream until you are satisfied with the consistency

Stir cooked pasta into sauce
Pour mixture into Pyrex Pan or Casserole Dish
Sprinkle a little cheese on the top and the piece of bacon
** or serve it straight from the pot as is if you're really hungry!

Why it's good:
Well first of all it's Mac and Cheese, what could be better. The creaminess of the cream of chicken soup and the tang of the cheese give a rich texture and taste. I had cheddar and swiss in my deli drawer this time but sometimes I use fontina or even provolone if I have it. I love to serve this with some fried chicken tenders or garlic bread. Perfect for a rainy day.

Enjoy and Mangia Tutto!

Italian Chicken

What you need:

Roasting Chicken
Bottle of Italian Dressing
Baby Carrots
Onion
Celery
Parsley
Pepper

How you do it:
Pre-heat Oven to 400°f
Place chicken in a roasting pan
Pour dressing over chicken
Sprinkle entire chicken with parsley and pepper
Add carrots, celery and quartered onion to the chicken and pan
Depending on weight bake 2 hrs for the 1st five lbs and ½ hr for each additional lb.
Remove tin foil for the last 30 min to brown the skin.

Allow chicken to settle for at least 15 min
Use your pan juice and some flour and salt to make the perfect gravy.
If there isn't enough juice, add a can of chicken broth to the pan for the last 30 minutes of cooking.

Why it's good:

The acidity from the vinegar in the Italian dressing gives the meat a great taste and the favor and aroma from the onion, celery and carrots in the chicken are perfect for a simply delicious gravy. I serve my baked Italian chicken with smashed red potatoes.

Enjoy and Mangia Tutto