Dolmades with egg-lemon sauce (Grape vine leaves)

Ingredients

• 60 fresh vine leaves

• 1/2 kilo ground beef

• 1 egg

• 2 cups (300 gr.) of rice (short grain rice)

• 2 big onions, finely chopped (cleaned in water)

• ½ cup of dill, finely chopped

• ½ cup of parsley, finely chopped

• 1/3 of dried mint

• 1/3 cup of extra virgin olive oil

• Salt and pepper

• Water or stock

• Avgolemono sauce (egg-lemon sauce)

• 2 eggs

• Juice of two juicy lemons (about 1/2 cup)

• 1 cup of the water where the dolmades were boiled in

• 1 tablespoon of corn flour (cornstarch)

Instructions

1. Put the minced meat, rice, onion, parsley, dill, egg, mint, half the oil and salt and pepper in a bowl and mix well. 

2. Wash the vine leaves thoroughly and then boil them for 5 minutes. Cool them in cold water and strain them. 

3. Put a vine leaf on your hand with the smooth side down. For the filling, add about a tablespoon of the mixture near the stem. Don't forget to remove the stem and then fold and roll all the way. The result will be a cigar shaped roll. Squeeze it tightly but carefully so it does not break. Repeat this procedure for each grape leave. 

4. Place the result of your hard labor in a saucepan starting from the edge moving towards the centre. More layers may be placed on top.

5. Add the remaining oil and water to cover the dolmades. Put a plate on top of the dolmades to make sure they can't move when they are boiling. Once they boil, lower the heat and cook the dolmades for 30 minutes.

6. It’s time to make the avgolemono sauce (egg-lemon sauce). Beat the eggs with a fork or a hand mixer and add the lemon juice. Then add the corn flour (starch) and mix until it has dissolved. While still beating the eggs pour water of the dolmades with a soup spoon, a little at a time (about a cup). 

7. Let the dolmades cool for a while before you pour over the avgolemono sauce. When it’s time, pour all of the mixture in the pan and toss it around in such a way that the sauce reaches the bottom.

Mixed Holiday Seafood Platter

Mixed Holiday Seafood Platter

Ingredients

• 1 lb clams & mussels (mixed) cleaned well

• 1 lb wild shrimp peeled

• 1/2 lb squid tentacles

• 1/4 c extra virgin olive oil

• 4 cloves garlic grated

• 1 tsp red pepper flakes + more to taste

• 1/2 c white wine

• 1 lemon for serving

• 1/3 c fresh basil leaves or chopped Italian parsley

• 3/4 lb spaghetti

• 1 batch arrabiata tomato sauce made advance

• sea salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until Al Dente. Drain and reserve 1 cup of the salty pasta water.

2. Meanwhile heat up your largest skillet on medium low heat.

3. Add 2 tbsp. of olive oil, the garlic and red pepper flakes. Stir quickly making sure not to burn the garlic. Add in the clams and mussels and toss them around.

4. Pour in the white wine and cover with a lid. Cook for about a minute or so until the clams start to open.

5. Add the shrimp to the skillet with clams and give it a stir. Cover and cook for another minute or so.

6. Once all the clams and mussels have opened and the shrimp is almost cooked, add the squid & tentacles. Cook another 30 seconds until they curl up.

7. Taste for seasonings and add more sea salt if needed. ( Remember that shellfish will spit out a lot of sea water during cooking, so wait till the end to season)

8. Meanwhile warm up the sauce in a saucepan. Pour the sauce over the seafood and toss to coat well.

9. Add the cooked spaghetti pasta to the skillet with the seafood and toss to coat in the sauce. Add a little bit of the reserved pasta water if needed to stretch out the sauce.

10. Transfer your seafood spaghetti to a serving platter, drizzle with olive oil and sprinkle with basil and parsley.Enjoy

Potato Pancake (Latke)

INGREDIENTS

1 lb. Russet potatoes, peeled (about 2 medium)

2 medium onions shredded 

2-tbsp chop scallion

2 large eggs, beaten

1/2 c. all-purpose flour

1 1/2 tsp. kosher salt, divided

Vegetable oil, for frying

Applesauce, for serving

Sour cream, for serving

Using a food processor  grate potatoes. And onion,  Using a clean dish towel, squeeze out as much liquid as possible, or let drain in fridge overnight.

• In a large bowl, combine potatoes and onion and scallion with eggs, flour, and 1 teaspoon salt.

• In a large skillet over medium heat, heat about 1/8” oil until shimmering. To test if oil is hot enough, sprinkle with some flour. If flour bubbles and dissolves immediately, oil is ready.

• Add a few spoonfuls of potato mixture to the oil and pat down to flatten. Fry until crispy and golden, about 3 minutes per side. Transfer to paper towels to drain, then sprinkle with remaining salt.

• Serve with chives, applesauce, and sour cream.

Taco Ring

Ingredients

1 Pound ground beef

1 package (1 oz) taco seasoning mix(I like to use Old El Paso)

1/2 cup water

1 cup shredded Cheddar cheese (4 oz)

2 cans (8 oz each) Pillsbury crescent dinner rolls  Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese. 

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun. 

Spoon beef mixture on the half of each triangle closest to center of ring. 

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little). 

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices

Homemade Pizza Dough

Ingredients

• 2-2 1/3 cups all-purpose flour OR bread flour* divided (250-295g)

• 1 packet instant yeast (2 1/4 teaspoon)

• 1 1/2 teaspoons sugar

• 3/4 teaspoon salt

• 1/8-1/4 teaspoon garlic powder and/or dried basil leavesoptional

• 2 Tablespoons olive oil + additional 

• 3/4 cup warm water**

Instructions

• Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.

• Add olive oil and warm water and use a wooden spoon to stir well very well.

• Gradually add another 1 cup (125g) of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.

• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.

• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.

• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.

• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 

• Use either your hands or a rolling pin to work the dough into 12" circle.

• Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.

• Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 

• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

• Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Baked Panko Crispy Cod Fish

Bake at pre-heated oven 375

Ingredients;

2 lbs cod  cut into (5) 6-oz portions

2 cups panko breadcrumbs 

2 egg 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon black pepper

1/2 teaspoon dried herbs like parsley

thyme, oregano, and basil.

cooking spray

Baking pan

Dip fishinto egg, Place all the herbs in Panko mix well then  pressing fishinto the pankoand then turning to coat both sides. Spray cookie sheet with cooking spray, Place fishon cookie sheet, Bake for approximately 15 to 25 minutes until coating is nicely browned and fishflakes easily. Remove and place fish on paper towel before serving add a delicious garden salad.

Bucatini Pasta with Scallops and Mushrooms

1/2 pound Bucatini Pasta

1 pound Scallops 

2 tbsp. Olive oil

3 garlic cloves sliced

1/2 cup white wine “to your choice”

2 cups plum tomatoes with juice

2 tbsp. Fresh chopped basil “ or dried”

1 tsp. Hot pepper flakes 

1 cup sliced mushrooms 

Direction,

Cook pasta as directed: “Meanwhile”

In a skillet on medium heat lightly brown your garlic then place the scallops in skillet and lightly brown then remove and place aside, now add your wine of choice stir the flavors from the bottom of the pan now add your sauce, basil, hot pepper flakes, simmering for 15 minutes mixing well. Now add mushrooms and submerge the scallops back in the skillet

And cook for 3 more minutes, then serve

Breaded Pork Chops Pizzaiola Style

Breaded Pork Chops Pizzaiola Style

Ingredients

2 thick Pork Chops (about 1 inch thick), excess fat trimmed

Kosher salt

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced 

1 large onion, sliced 1/4 inch thick

2 cups of sliced mushrooms 

1 15-ounce can crushed tomatoes

1/2 teaspoon dried oregano

Pinch of red pepper flakes

2 tablespoons chopped fresh parsley

Focaccia, for serving (optional)

Directions

• Sprinkle the Pork Chops  all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the Pork Chops and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, now add the mushrooms then nestle the Pork Chops in the sauce and simmer, turning once, until cooked through and very tender about 7 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Top the Pork Chops with the sauce and mushrooms & parsley. Serve with focaccia. (Optional)

Chicken Cacciatore W/ Mushrooms

1 pound of chicken thighs

2 tablespoons of olive oil

4 garlic cloves minced 

8 oz can stewed tomatoes 

2 cups mushrooms sliced

2 tbsp. Parsley 

Black ground pepper

Instructions, 

In a large skillet on medium heat drizzle olive oil and add the garlic,  brown till translucent then add chicken thighs lightly brown on both sides now add your sauce and parsley and mushrooms bring to a boil then put on simmer add pepper once done you can eat it as is or over pasta👩‍🍳

Pepper Lemon 🍋Chicken Thighs

Ingredients

1 1/2 pounds chicken Thighs

1/2 cup flour

1 cup bread crumbs

2 Tulsa. Parsley

2 tbsp lemon pepper seasoning

Directions,

Place all seasoning in a large zip lock bag then add chicken pieces a couple at a time in the bag shake well to coat evenly then place a a large tray drizzle olive oil on top and bake 350 degrees in a pre heated oven for 15 minutes on each side when done remove and place chicken Thighs on a paper towel

Creamy Cheesy Scalloped Potatoes

2 tablespoons butter

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 cups milk

• 1/2 cup shredded cheddar cheese

• 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)

• 1 cup thinly sliced onions, divided

Directions 

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
  Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. 
  Bake, covered, 50 minutes. Uncover; then bake until bubbly and potatoes are tender, 10-15 minutes longer.

Stuff Shrimp

My Favorite "Stuffed Shrimp****

(Friday Fish Night)

Ingredients;

1 pound large shrimp, uncooked

3/4 4C Bread Crumbs Seasoned

3 tablespoons butter, melted

1 (6-ounce) Can Crab Meat

2 tablespoons finely-chopped fresh parsley leaves

2 garlic cloves chopped

Salt and pepper

1/3 cup sherry (dry)

Parsley sprigs for garnish

Lemon wedges for garnish

Preheat oven to 350 degrees F.

Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.

In a medium bowl, combine the bread crumbs, butter, crab meat (including liquid), parsley, chopped garlic, salt and pepper to taste. Stuff each of the shrimp with the mixture. Arrange the stuffed shrimp in a large baking dish; pour sherry around the shrimp.

Bake approximately 10 to 15 minutes or until shrimp are done in center (cut to test). Remove from oven. To serve, arrange shrimp on a serving platter. Garnish with fresh parsley and lemon wedges. Serve warm.

Very easy to prepare and so good! Can be used either as an appetizer or a main course.~

Enjoy Thank You For Viewing~

Broccoli Sauté With Garlic and Olive Oil W/ Strozzapreti Pasta*

Ingredients:

1 -2 teaspoon crushed garlic

4 cups broccoli florets

salt fresh ground black pepper

2- tbs. fresh. basil

2- tbsp. fresh parsley

parmesan cheese.

Heat the olive oil in a 10" skillet over medium-low heat.

2 Add the garlic and cook for 1 minute.

3 Add the broccoli, basil, parsley, salt and pepper and toss with the olive oil and garlic until the broccoli becomes tender. Then add the pasta and toss well

4 Remove from the skillet and serve sprinkle some parmesan cheese.

Note: Cook pasta as directed

Marinated Squid Salad!

Ingredients

2 lbs. squid, gutted and cleaned

7 tbsp olive oil

2 tbsp white wine vinegar

3 garlic cloves, crushed

1 tsp paprika

1 handful fresh flat-leaf parsley, finely chopped

1 pinch salt

1 pinch black pepper

Instructions;

Cut the squid into pieces – a mixture of strips and rings and brush with a little of the oil and season well.

Heat 1 tablespoon of the oil in a frying pan, add the squid, and cook over medium heat, stirring constantly, for 2–3 minutes, or until the squid is cooked. Remove from the heat and transfer to a serving bowl.

Mix the remaining oil with the vinegar, garlic, paprika, and parsley, then season with salt and black pepper. Pour over the squid, combine well, and leave to marinate for at least 30 minutes. Serve with fresh crusty bread and a green salad. Enjoy

Spinach Salad with Shrimp and Bacon Dressing

Spinach Salad with Shrimp and Bacon Dressing****

Summer!! has finally arrived along with warmer weather. Those two things make me think of cooking outdoors and fresh salads. With those thoughts in mind, I combined several delicious ingredients that my family loves - grilled shrimp, bacon, and spinach. I turned these three into a wonderful salad that makes a complete meal. Just add a little crusty bread and you are done!

Ingredients;

8 cups fresh, washed baby spinach, dried really well

1lb. of fresh, peeled and deveined shrimp, grilled

1 tablespoon Old Bay seasoning

3 boiled eggs, sliced

4 pieces of cooked bacon, crumbled

1/2 red onion, sliced very thin

To Grill Shrimp

Place grill pan on grill and set burners to high.

Sprinkle shrimp with Old Bay seasoning and toss to coat.

Place shrimp on grill pan.

Grill shrimp 2-3 minutes per side. They will be firm and white when fully cooked-check often, being careful not to overcook.

Dressing

3 tablespoons of bacon drippings

3 tablespoons red wine vinegar

2 teaspoons sugar

1 tablespoon honey

1/3 teaspoon Dijon mustard

salt and pepper to taste

In a small bowl, mix vinegar, sugar, honey and mustard.

Heat bacon drippings in pan on low.

When drippings are warm, slowly pour in the vinegar mixture.

Whisk all ingredients together until mixed well.

Place spinach on large platter.

Arrange shrimp,crumbled bacon and onion on top of greens.

Gently drizzle with warm dressing.

Add egg slices. Toss gently to serve. Will serve 4 people.

Enjoy

Romano Bean Salad

Cold Romano Bean Salad With/Onion & tomatoes****

Directions:

Cook the beans until tender in boiling salted water, for about 45 minutes to 1 hour when done take out and strain let cool then place in a bowl add sliced onion, take out all seeds from 4 tomatoes and dice it and add it, add olive oil & white Vinegar, salt & pepper, add fresh chopped parsley, fresh chopped basil, garlic powder toss well and serve. Enjoy

Spicy chicken Gizzards

2 1/2 pounds of Gizzards ( cleaned boiled and chopped)

1 cup tomato 🍅Sauce

2 tbsp. Olive oil

2 tbsp. Garlic powder

2 tbsp. Oregano

2 tbsp. Fresh basil chopped

2 tbsp. Parsley2 tbsp. Adobo

1 tsp. Hot pepper flakes

Trim gizzards of membranes and parboil in lightly salted water until very tender. 1 hour to 1 hr. 1/2 Drain and slice Gizzards small, in a skillet add olive oil heat on low add onions and simmer till tender, now add your sauce and all spices mix well and simme, now add the Gizzards and mix well and simmer 2 to 3 minutes, Add Gizzards to Pasta or great as an appetizer Enjoy

Mixing all together and simmer

Slicing the Gizzards thin

Boiling the Gizzards

Sauté the onions

Butterfly Lemon Shrimp

Butterfly Lemon Shrimp****

1 Lb. cleaned shrimp

1 cup flour

1 cup breadcrumbs

2 eggs

2 tbsp. lemon juice

1/4 cup olive oil

Directions,

prepare your skillet place olive oil heat on medium, while heating place flour, breadcrumbs, eggs in separate bowls,.. put lemon juice in egg bowl, Then to butterfly your #shrimp cut half way through from the back of the shrimp spread open easy dredge through egg, breadcrumb, and flour, do this with each shrimp, place some shrimps at a time in your skillet cook till golden brown then remove and place on a paper towel. Cut #lemon wedges and serve. Enjoy My #Recipe

#Homecooking

Chicken Parmesan With Farfalle Pasta***

Chicken Parmesan With Farfalle Pasta***

Ingredients

4-chicken breast cutlets (breaded)

1- jar Bertolli Vidalia Onion with Roasted Garlic Sauce

1/2 cup mozzarella cheese (optional)

8 ounces farfalle pasta (cooked and drained)

Directions

1.Preheat oven to 375°.

brown breaded chicken cutlet in skillet in olive oil brown each side for 5 min, then arrange chicken in 13 x 9-inch baking dish. Pour Sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot farfalle pasta.

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Panko Crusted Salmon

Panko Crusted Salmon

Ingredients;

4 Salmon Fillets (6 oz each)

Nonstick Cooking Spray

1 Tbs Rosemary chopped finely

1 Tbs Parsley chopped finely

Dijon Mustard

3/4 cup panko crumbs

Salt and pepper

Lemon wedges

Directions

Preheat Broiler

Line a baking sheet with foil and spray with nonstick cooking spray.

In a shallow dish combine chopped rosemary, parsely, and panko crumbs.Season the salmon fillets with salt and pepper. Add a teaspoon or so of Dijon mustard to each fillet and coat the sides and top (every side except the skin side).

Dredge each fillet in the panko mixture coating well. Place salmon on baking sheet skin side down. Broil for 10 minutes.

Serve with lemon wedges.Enjoy!!!

Enjoy my recipe