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Hazelnut-Cinnamon Biscotti

November 4, 2010 By The Recipe Mom Leave a Comment
553biscotti

Biscotti means “twice-baked” in Italian; this extra-crisp cookie is delicious dunked into coffee or into a sweet dessert wine.

Makes about 2 1/2 dozen

Nonstick vegetable oil spray
3 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup hazelnuts, toasted, husked
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated orange peel
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350°F. Spray heavy large rimmed baking sheet with nonstick spray. Mix flour, baking powder, salt, and cinnamon in medium bowl. Coarsely chop hazelnuts in processor. Transfer to small bowl. Combine sugar and butter in processor; blend until fluffy. Add orange peel and vanilla and blend well. Add eggs 1 at a time, blending just until incorporated after each addition. Add flour mixture; using on/off turns, mix until just blended. Add chopped hazelnuts; using on/off turns, mix until just blended.

Turn dough out onto floured work surface. Divide dough in half. Roll each half into 9-inch-long, 2-inch-wide log. Space logs 3 inches apart on prepared baking sheet. Flatten each to 12-inch-long, 21?2-inch-wide log. Bake until very light golden and firm to touch, about 25 minutes. Cool on baking sheet 5 minutes. Maintain oven temperature.

Using metal spatula, carefully transfer logs to work surface. Using serrated knife, cut logs diagonally into 3?4-inch-wide slices. Place slices, cut side down, on large baking sheet. Bake 15 minutes. Turn biscotti over; bake until light golden and firm, about 15 minutes longer. Transfer biscotti to racks and cool.

Do Ahead: Cookies can be made 3 days ahead. Store in airtight container at room temperature.

—Reproduced with permission from Bon Appétit Desserts by Barbara Fairchild/Andrews McMeel Publishing
Filed Under: Cookies, Recipe Cards Tagged With: , ,

Sliced Italian Turkey

May 17, 2010 By The Recipe Mom 1 Comment
italianturkey

What You Need:

1 turkey breast, cut into slices
1 (16 oz.) can of tomatoes, chopped and juice reserved
1 (8 oz.) can of new potatoes with water
1 tsp Italian seasoning
1 1/2 tsp bottled minced garlic

How to Make It:

Lay the turkey into the pressure cooker.
Place the tomatoes over the turkey and pour in the reserved juice.
Pour the potatoes, water included, into the cooker.
Sprinkle the Italian seasoning over the top.
Add the garlic and stir to combine.
Bring the pressure cooker up to high pressure.
Cook 10 minutes then reduce the pressure under cold water.

Makes 4 servings

To add to the Italian flavor of this dish use seasoned tomatoes instead of regular tomatoes. You may also change the taste by adding 2 tsp of your favorite mixed herbs instead of the Italian seasoning.

Filed Under: Dinner Ideas, Kid Friendly, Poultry, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , ,

Parmesan Cheese Wedged Potatoes

April 27, 2010 By The Recipe Mom Leave a Comment
poltwedges

What You Need:

3 baking potatoes
1/4 C Parmesan cheese, grated
1/4 tsp Italian seasoning
1/8 tsp bottled garlic
1 pinch of salt
1 pinch of pepper
1/3 C of margarine melted

How to Make It:

Line a baking sheet with foil.
Preset the oven to 425 degrees and allow it to preheat.
Cut the potatoes into 8 wedges each.
Combine the cheese, Italian seasoning and garlic into a bowl.
Sprinkle in the salt and pepper and stir to blend together well.
Add the butter to the seasoning mix and whisk until blended in.
Place the potatoes into the cheese mixture turning to coat them well.
Lay the coated potatoes on the prepared baking sheet.
Bake the wedges for 30 minutes or until fork tender and crispy.

Makes 6 servings

The Parmesan cheese combined with the Italian seasoning and garlic will make these potatoes a hit every time. Use leftover baked potatoes to save on time and money. Adjust your baking time if using potatoes that have already been baked to 15 minutes or until they are heated through and crispy.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 194; Fat 12g; Saturated Fat 6g; Carbohydrates 19g; Fiber 2g; Protein 4g; Cholesterol 31 mg; Sodium 232 mg

Filed Under: Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , ,

Open Faced Italian Burgers

April 16, 2010 By The Recipe Mom Leave a Comment
italianburgers

What You Need:

1 lb. lean ground beef
2 hamburger buns
1 C mushroom pasta sauce
1 C mozzarella cheese, shredded

How to Make It:

Set the oven to broil and allow it to preheat.
Shape the beef into 4 patties and place them on the broiler pan.
Broil 4 inches from the heat for 10 minutes or until cooked to you liking, turning once.
Place the burgers on a plate and cover to keep warm.
Clean the broiler pan and place the buns, open side up on the pan.
Broil the buns for 2 minutes or until just lightly toasted.
Remove and keep warm.
Heat the pasta sauce over medium heat for 5 minutes or until bubbly.
Place the each burger on a bun and spread with the heated sauce.
Sprinkle the tops with the mozzarella cheese.
Broil the burgers for 1 minute or until the cheese has started to melt.

Makes 4 servings

Who doesn’t love a good burger? Sometimes it’s a nice change to do something a little different and the kids will love them. This is an inexpensive way to serve an old favorite with a little flash especially if you have leftovers from the big cookout. For a little more Italian flavor sprinkle a little basil over the pizza sauce before adding the cheese.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 33 minutes

Nutritional Information: (approximate values per serving)
Calories 504; Fat 30g; Saturated fat 13g; Carbohydrates 27g; Fiber 2g; Protein 30g; Cholesterol 98 mg; Sodium 815 mg

Filed Under: Beef, Kid Friendly, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , ,

Cornflake Italian Parmesan Chicken

April 11, 2010 By The Recipe Mom Leave a Comment
cornflakes

What You Need:

3 Tbsp margarine, melted
1/2 C cornflakes, crushed
1/2 tsp Italian seasoning
2 Tbsp Parmesan cheese, grated
4 boneless, skinless chicken breasts

How to Make It:

Preset the oven temperature to 375 degrees allowing the oven to preheat.
Pour the melted margarine into a shallow bowl.
In a separate shallow bowl stir together the cornflakes, seasoning and cheese.
Dip the chicken into the melted margarine allowing any excess to drip off.
Coat the chicken with the cornflake mixture.
Lay the coated chicken into a shallow baking dish.
Bake the chicken for 30 minutes or until the internal temperature reaches 170 degrees.

Makes 4 servings

This is a great way use of that last little bit of cereal left in the bottom of the box. If you are short on Parmesan cheese replace it with Romano cheese. Add a salad and a steamed vegetable for a budget meal that has a short prep time but goes a long way in the flavor department.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 30 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 287; Fat 12g; Saturated Fat 7g; Carbohydrates 9g; Fiber 0g; Protein 35g; Cholesterol 109 mg; Sodium 318 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Recipes Tagged With: , , , , , ,

Italian Steak and Cheese Rolls

March 15, 2010 By The Recipe Mom Leave a Comment
stkchsesand

stkchsesandWhat You Need:

1/4 C Italian salad dressing, divided
2 green bell peppers cut into thin strips
1 onion, sliced
12 oz. cooked roast beef, sliced thin
6 French rolls, split and toasted
1/2 C mozzarella cheese, shredded

How to Make It:

Pour 2 T of the salad dressing into a skillet.
Stir in the peppers and onions.
Cook over medium heat for 5 minutes, stirring occasionally or until tender.
Remove the vegetables and keep warm.
Pour 2 more T of dressing into the skillet.
Lay the roast beef into the skillet.
Cook 3 minutes or until heated through, turning occasionally.
Fill each French roll with the meat.
Spread a spoonful of the vegetables over the meat.
Top each sandwich with the remaining dressing.
Sprinkle each sandwich with cheese, cover with the top of the roll and serve.

Makes 6 servings

The hungry men in your house will love these sandwiches. Even the kids will enjoy them. Brown sliced mushrooms with the peppers and onions to add something a little different. Top each sandwich with your favorite toppings like tomatoes and lettuce.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 23 minutes

Nutritional Information: (approximate values per serving)
Calories 311; Fat 13g; Saturated Fat 3g; Carbohydrates 26g; Fiber 2g; Protein 23g; Cholesterol 45 mg; Sodium 732 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Sandwiches Tagged With: , , , , , , , , , , , ,

Italian Style Party Subs

December 12, 2009 By The Recipe Mom Leave a Comment
sub

subWhat You Need:

8 bratwurst buns
1/2 C of creamy Italian dressing
8 slices of bologna
8 slices of American cheese
4 Roma tomatoes, sliced
1 C of shredded lettuce

How to Make It:

Place the buns on a flat surface and open up each one.
Spread the dressing over all of the open side of the buns.
Cut the bologna pieces in half and place 2 halves on each bun.
Slice the cheese from the top corner to make triangle shapes.
Lay 2 cheese triangle slices on the bologna.
Place 2 slices of tomato onto each sub.
Spread the lettuce evenly over each sandwich.
Close the buns over the ingredients.
Cut each sandwich in half and secure with a toothpick.

Makes 16 sub halves

Make these tasty little subs with any ingredients you like. Deli ham, roast beef, chicken or turkey make great sandwiches. For the dressing try mayonnaise, honey mustard, regular mustard or even a little ketchup depending on who you might be serving.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information per sandwich: (approximate values)
Calories 360; fat 23 g; sodium 980 mg; carbohydrates 26 g; sugars 4 g;
protein 12 g

Filed Under: Party Foods, Recipe Cards Tagged With: , , , , , , , , , , , , , ,

Fresh Green Beans One of Summers Delights

August 11, 2009 By The Recipe Mom Leave a Comment
more-green-beans

more-green-beansGreen beans sometimes called pole beans grow on a vine and are actually pods with little beans inside them. Beans were grown by Native Americans in fields along with the corn. Green beans have been grown in this country ever since. Green beans are a delicious side dish for any meal. They can be found in many variations such as Italian style, French style and simply cut.

Fresh green beans can be found at the Farmers market or in you local grocery store. It’s easy to grab a handful of fresh green beans and place them in a bag. They may also be found canned or frozen. Fresh green beans do have a much sweeter taste than canned green beans. The salt added to canned green beans may be the reasoning behind the taste. Most everyone would agree that green beans from the garden are the best.

When picking fresh green beans be sure to look at them closely. Don’t choose ones with spots or that are torn at the ends. The beans should be green and not brown. Some fresh beans can be found in purple or yellow varieties. Before cooking them, snap the ends off and snap any long beans in half. Rinse the beans under cool water to remove any dirt from them before cooking.

It doesn’t take long to cook green beans. They can be steamed in a small amount of water with potatoes, bacon pieces or chunks of ham. Green beans are tasty sautéed in some olive oil with onion. Snap beans can be used in stir fry mixtures as well. Fresh green beans have a bright green color when cooked and their shape should be maintained during cooking. Over cooking green beans will dull the bright green color and cause them to wilt leaving you with a bad tasting bean. Beans are usually served with some starch and meat for a complete meal. At Christmas time they take center stage in green bean casseroles. It is a popular dish at the holidays.

Fresh vegetables don’t last longer than a couple of weeks at their best. It is a good idea not to buy more than you can use at any one time. If you want to store your green beans to be used later blanch them for a few minutes. After the beans have cooled off, store them in freezer bags to be eaten at a later date. Allow the beans to thaw before cooking or adding them to your favorite recipes.

Green beans are a healthy addition to any diet. They are a fat free food and contain many nutrients such as vitamins A and C, calcium, iron and protein. They also contain very little carbohydrates. Fresh green beans are a healthy addition to any meal so enjoy all the green beans you like.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , , ,

Tomatoes Fruit or Vegetable

July 18, 2009 By The Recipe Mom Leave a Comment
slicedtomato

slicedtomatoTomatoes are typically classified as a vegetable but because of the seeds, is really a fruit. The reasoning behind classifying them as a vegetable is to avoid confusion with other countries that have import duties. Tomatoes can be eaten in many different ways, both hot and cold.

Tomatoes have only been eaten in this country for about two centuries. People once thought that they were poisonous, but once they learned differently, not only were they raised for their color but also to eat.

They are grown on both coasts of the United States all year round. Go to any grocery store, roadside stand, farmer’s market and even in any garden and you will find many kinds of tomatoes.

In the southern states, tomatoes are used on a sandwich or even as the sandwich. Have you ever had a tomato sandwich? All you need is bread, some mayonnaise and a tomato and presto, lunch!

Ever had a salad without tomatoes? Some people dice them, some slice them, and some quarter them for their salads. There are even cherry tomatoes that work well on salads. Grape tomatoes and even Roma tomatoes are great for any salad that you are making.
Another great use for the tomato is salsa. Tomatoes are a staple of a lot of Mexican dishes and without them the taste would be bland. Add some green peppers, jalapenos and you have a great chip dip.

Italian dishes use a lot of tomatoes also. You can cook the tomatoes down and make a great tomato base for spaghetti sauce, marinara sauce and sauce for lasagna. But first, you must remove the skin. To do so, you blanch the tomato and the skin peels right off. If you don’t want to use the tomato right away, just peel the tomato and place it in a freezer bag for later use. Then remove them when you are ready and prepare them the way you want.

To keep your tomatoes from going bad, do not store them in the refrigerator. Put them in a paper bag or on the counter and they will ripen naturally. If you put them in the refrigerator, they won’t ripen and the taste won’t be as good.

In the olden days, people used to can tomatoes for later use. This practice has gone out of style, what with the 2 person working family. But if you have time, you can jar tomatoes for tomato juice, spaghetti sauce and even fresh canned tomatoes. Think about how that will taste in January!

Tomatoes also fight the aging process. Growing or buying those fresh tomatoes are not only a healthy choice but a good tasting one as well.

Filed Under: Soups and Salads, Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , , ,