Monday, October 17, 2016

Asiago Cod with Chardonnay Sauce

My husband said this was the best fish he ever had, my son loved it as well and my Foodie brother said it was 5 🌟 star restaurant quality.

Ingredients For the Sauce
2 Tablespoons evoo
1 pint cherry tomatoes, cut in half
1/2 teaspoon freshly ground sea salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes, or to taste
1/8 cup roasted garlic herb butter, recipe follows
1 mini bottle Sutter Home Chardonnay, they come in a 4 pack
Juice from half a large lemon
Zest of a large lemon

Instructions For the Sauce:
Heat oil in a large saute pan over medium heat. Add the sliced tomatoes skin side down, season with salt, pepper and red pepper flakes. Saute, stirring occasionally, until they're soft but still hold their shape, about 12 minutes. 
Add the garlic butter then pour in the wine, stir, allow the mixture to come to a light simmer. Stir in lemon juice and lemon zest, cook for 2 minutes. Transfer the sauce into a bowl, set aside until needed.

Ingredients For the Fish:
Old Bay, to taste 
8 cod fillets, 6 oz each, rinse and pat dry
1/8 cup roasted garlic herb butter, recipe follows
1 Tablespoon Freshly minced Parsley
1/4 cup freshly grated Asiago cheese, I use a zester

Instructions For the Fish:
Preheat oven to 400° F.
Heat oil in a large saute pan over medium heat. Spread garlic butter on the top side of each piece of fish, season both sides with old bay. Place the fish in the hot oil, cook until golden brown, about 4 to 5 minutes per side. 
Carefully flip the fish over then place the fish in a preheated and oiled oven safe dish, top with freshly grated Asiago cheese and freshly minced parsley.
Place the fish in the oven to continue cooking the fish for another 5 minutes, or until it's cooked throughout.
To plate
Place a piece of fish on the plate, top with tomatoes and a drizzle of the wine sauce. 
Pour remaining wine sauce into individual shallow bowls for dipping fresh baked dinner rolls in. Serve fish and sauce while hot.

Roasted Garlic Herb Butter
1 large garlic bulb 
1 stick salted Butter, room temperature
Freshly minced Oregano, to taste 
Fresh minced Parsley, to taste 
Fresh minced Rosemary, to taste 
Fresh minced Thyme, to taste 
Freshly ground black pepper, to taste 
Garlic powder, to taste
Pinch granulated sugar

Note: I use a palm full of each freshly minced herb.

Instructions For Roasted Garlic Herb Butter:
Preheat oven to 350° F.
Cut the top of the garlic bulb then place in a small oven safe dish with lid, drizzle evoo over the garlic bulb then season with salt and black pepper. Bake for 1 hour. Allow to cool, mash then add to butter and herb mixture.
Combine all ingredients.

Thursday, October 13, 2016

Hot Roast Beef Sandwiches on Homemade Kaiser Rolls

  • 1/4 oz packet Red Star active dry yeast
  • 1/4 cup warm water
  • 1/2 Tablespoon honey
  • 3 cups All-Purpose Flour
  • 2 Tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 2 tablespoons salted butter, softened
  • 3/4 cup lukewarm whole milk


  • 1 tablespoon milk or eggwash
  • 2 tablespoons poppy or sesame seeds
  • 2 large sweet onions, thinly sliced 
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons extra virgin olive oil
  • Salt & black pepper, to taste 
  • 10.75 oz Campbell's beef gravy
  • 1 pound thinly sliced Roast Beef
  • 3-4 slicedy baby swiss cheese
  • 3-4 slices provolone cheese

Roll Instructions

  1. Mix the yeast and honey into the lukewarm water. allow 5 minutes to activate.
  2. Pour milk into a glass measuring cup and warm in the microwave. add the sugar and salt to the warm milk, mix well.
  3. In a stand mixer using a paddle attachment add the flour, butter, egg, yeast mixture and milk mixture. Mix on low until well combined.
  4. Remove the paddle attachment, replace with a hook attachment.
  5. Then knead for 5 minutes in a stand mixer to make a smooth, supple dough.
  6. Transfer the dough to a lightly greased bowl, allow the dough to rise until noticeably puffy, about 1 hour.
  7. Gently deflate the dough, and transfer it to a lightly greased work surface. 
  8. Divide the dough into seven equal pieces. Using your hands roll the pieces back and forth to form a 12-inch long rope.
  9. wrap the dough around three fingers, tie into a knot then wrap the two ends around twice. Using your thumb and index finger pinch the center to seal the end pieces.
  10. Place the rolls cut-side up onto a parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume.
  11. If adding a topping, turn the rolls cut-side up. Dip their tops in milk, and coat with poppy or sesame seeds, if desired.
  12. Set the oven to 400°F. Do not wait for the oven to heat to 400°F immediately place the rolls in the oven on the middle rack once the oven is turned on. Bake for 12 to 14 minutes. Remove the rolls from the oven. Cut and assemble right away so they're still hot when served.

  13. Instructions for the sandwich filling 
  14. Unfortunately, I did not take photos of these steps. I'll try to remember next time I make these so I can add them here.
  15. In a saucepan over medium-low heat butter and evoo. Add onion slices, season with salt and pepper. Cook slowly until tender and caramelized.
  16. In another saucepan over low heat add the gravy and roast beef. Allow it to heat up while the rolls bake. Melt equal amounts of provolone cheese and swiss cheese on the meat.
  17. Assemble
  18. Spread desired amount of bacon horseradish dip on the inside of the rolls. Place meat on the bottom slice of the roll, top with caramelized onion. Serve immediately while hot.
  19. Notes
  20. Once the rolls are completely cooled store the leftover rolls at room temperature for a couple of days; or freeze them for longer storage.

Friday, September 30, 2016

πŸ” Cheesy Italian Ranch Chicken πŸ”

This baked chicken is smothered in ranch dressing then topped with Italian spices, two cheeses, parsley and breadcrumbs...
My family really enjoyed this meal and it was so quick and easy to make.

I served it with a simple corn and lima bean succotash and leftover shrimp creole.


4 Boneless Skinless Chicken Breasts halves, rinsed

Celery Salt, to taste

Garlic Powder, to taste

1 cup Ranch Dressing

1 cup unseasoned Panko Bread Crumbs

  • 1 Tablespoon Dried Parsley flakes
  • 1/2 Tablespoon Dried Italian Seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Crystal Farms Sharp Cheddar Cheese, shredded 


  1. 1. Place aluminum foil lined baking sheet in the oven and preheat to 425°F.
  2. 2. Rinse chicken, place on squares of aluminum foil. Season the chicken with celery salt, cracked black pepper and garlic powder. 
  3. 3. Completely cover the top of the chicken with ranch dressing.
  4. 4. In a mixing bowl, combine the parsley, Italian seasoning, breadcrumbs, Parmesan and Cheddar cheeses; stir until well combined. I used a 1/2 cup scoop-style measuring cup to measure and sprinkle the topping on to each chicken breast.
  5. 5. Tightly wrap each chicken breast up in the foil squares.
  6. 6. Remove baking sheet from oven, arrange the packets of chicken on the hot baking sheet.
  7. 7. Place the baking sheet back in the hot oven, lower the temperature to 400°F and bake the chicken for 15 minutes then open up the foil packets and continue to bake for an additional 10 minutes or until the thickest part of the chicken reaches an internal temperature of 165°F - 170°F.

Tuesday, September 27, 2016

Here Fishy 🐟 Fishy 🎣

Broiled Parmesan Tilapia 
Ooooh my is this dish delicious πŸ˜‹ yum! 

Broiled Parmesan Tilapia
2 slices white bread, ground into crumbs and toasted
2 pounds (4-5) Tilapia fillets
Old Bay seasoning, to taste
1 large egg white
3 Tablespoons Hellmans mayonnaise
2 Tablespoons Lemon juice 
3/4 cup Parmesan cheese, grated
1/4 cup Land O'Lakes unsalted butter, softened
1 teaspoon Spice Islands dried sweet basil 
1 Tablespoon freshly minced Parsley 
1/8 teaspoon onion powder  

    (the fried cabbage was lovely as well)

Preheat broiler to high broil. 
Oil an aluminum foil lined broiling pan with evoo.

Arrange fillets on broiler pan, season with desired amount of old bay seasoning. 
Broil a few inches from the heat for 2 minutes. Remove pan from oven, Flip the fillets, season with old bay then place pan back in the oven. Broil an additional 2 minutes. Remove the fillets from the oven, allow fish to slightly cool while you whip up the topping.

Whisk together egg, mayonnaise, lemon juice, butter, parmesan cheese, bread crumbs, parsley, basil and onion powder. Mix well.
Completely cover the top of each fillet with the Parmesan mixture. 
Broil for 3 additional minutes or until the topping is golden brown and the fish flakes easily with a fork.

           My wonderful big brudder :)

Wednesday, September 21, 2016

Light Fluffy Buttery Dinner Rolls

Texas Roadhouse Type Dinner Rolls

I haven't been to one of those restaurants in quite a few years so I can't say exactly how close these rolls are to theirs but I can tell you this recipe creates amazingly delicious rolls. In my opinion there's no need to compare. I will happily make my own at home.

Yields 18 (approximately 2.5" wide 3" long 2" thick) rolls.
This recipe changes slightly with each person who posts it, including myself. The version I made is below.
Many thanks to the long chain of lovely people
who have shared this recipe online. 
I am so grateful to have this in my collection of favorite family recipes that I plan to pass down throughout many generations.
  1. 2 1/4 teaspoons (1 envelope) active dry yeast, I used Red Star
  2. 1/4 cup lukewarm water
  3. 1/2 Tablespoon honey
  4. 1 cup lukewarm milk
  5. 3 1/2 tablespoons melted butter
  6. 1/4 cup granulated sugar
  7. 4 cups all-purpose flour, divided
  8. 1 large egg
  9. 1 teaspoon garlic salt
  10. 1 1/2 Tablespoons melted butter for basting rolls
  1. 1. Combine yeast, lukewarm water and honey into warmed bowl of your stand mixer (warm bowl with hot tap water)  and let stand for 10 minutes (until yeast starts to foam and bubble).

  2. 2. Add warm milk, melted butter, garlic salt and sugar to the yeast mixture. Give it a good stir (using the paddle attachment). Then add 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add the egg, incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 2-3 minutes or until dough is smooth.

  3. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with olive oil and place dough inside (tossing to coat with oil). Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1- 1 1/2 hours. I placed mine in the oven away from drafts.

  4. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired size and shape. Place dough squares onto a parchment-lined or lightly oiled aluminum foil lined baking sheet (or two, depending on the size of the cookie sheets). Cover with a towel and let rise again until doubled in size, about 40-45 minutes.

  5. 5. Preheat convection oven to 350 degrees F. Bake rolls for 15 minutes (turning pan halfway thru baking time) or until tops are golden brown. Remove from oven and immediately dip tops in melted butter or baste with melted butter. Serve warm with additional butter.

  1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.

Thursday, June 23, 2016

Italian S Cookies

For several years now I have wanted to make these cookies. I cannot wait to try this recipe, they look fantastic.
Italian Anisette S Cookies
Recipe type: cookie, dessert
Prep time:  
Cook time:  
Total time:  
Serves: 5 dozen
Old recipe for Italian Anisette Cookies, or "S" cookies, like my husband's grandma used to make. These will be a great addition to your holiday cookie tray.
  • 1½ sticks of unsalted butter
  • 1¼ cups granulated sugar
  • 6 large eggs, room temp
  • ½ cup milk, room temp
  • 5 cups unbleached all purpose flour
  • 6 generous teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons anise extract (can use lemon or almond extract)
  • 1 tablespoon of unsalted butter
  • ½ pound of confectioners’ sugar
  • 6 tablespoons milk
  1. Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
  2. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
  3. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
  4. Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
  5. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
  6. Let cool completely and store in airtight containers.
Visit for the original recipe, photos and instructions.

A recipe I saw on tv that I want to try

Farro Crespelle aka crepes

Crespelle are very versatile and can be either savory as in this recipe or sweet.

Serves 4 to 5


Crepe Batter

3/4 cup farro flour

3 large eggs

1 tablespoon minced thyme

1 cup whole milk

Butter for pan  


6 tablespoons melted butter

10-12 asparagus spears, ends trimmed  

1/2 pound mortadella, thinly sliced

Grated Grana Padano cheese


Mix the flour and eggs together with a whisk in a medium size bowl. I use one with a spout so I can pour the batter directly into the pan. Whisk in the milk until a smooth batter is obtained.

Melt 1 teaspoon of butter in a 7-inch non stick skillet over medium heat. Pour a scant 1/4 cup of the batter into the pan and swirl the pan to make sure the bottom is evenly coated with the batter with no holes appearing. Allow the crepe to cook until the edges begin to brown slightly and the top of the crepe is firm to the touch. Slide it out onto a piece of wax paper. Continue making crepes, using a little butter in the pan each time if needed to prevent sticking. Stack the crepes as you make them between sheets of wax paper. You should be able to get 10 crepes from the batter. Set them aside or cover them in aluminum foil and refrigerate them for up to 3 days before using.

Preheat the oven to 350°F.

Steam the asparagus until al dente. Drain.

Brush each crepe with melted butter; place a piece of mortadella over the top then add an asparagus spear and roll each crepe up to encase the filling. As you make them, place them in a lightly buttered casserole dish in a single layer.

Pour the remaining butter over the top and sprinkle with the cheese. Bake until nicely browned. Serve hot

Sweet version not made on camera but in the present

This recipe is featured on the Ciao Italia show 2317 - All About Farro.

Friday, April 15, 2016

Lemon Garlic Butter Broccoli

1 Bunch Fresh Broccoli
Enough water to cover broccoli
Salt, optional
Boil broccoli until desired trending tenderness. Drain well. Place in a large serving bowl.

Lemon Garlic Butter
1/2 stick Sweet Cream Butter
6-7 Cloves Garlic, grated
Juice from half a Lemon
Heat in microwave on high for 1 1/2 minutes. Pour over cooked broccoli.

Add 2 cups freshly grated parmesan cheese, toss well to fully coat.

Vegetable Rice Pilaf

Vegetable Rice Pilaf
1 Tablespoon EVOO
4-5 Tablespoons Sun Luck Pure Sesame Oil
1 cup Baby Carrots, cubed
3 stalks Celery, finely chopped 
1 Red Bell Pepper, diced 
1 Vidalia Onion, coarsely chopped
4 Tablespoons Sweet Cream Butter 
6-7 Cloves Garlic, minced 
1 pkg Goya Yellow Rice Spanish Style Arroz Amarillo 
1 cup Rice Select Orzo original pasta 100% semolina
29 ounces Low Sodium Chicken Stock
6 cups Boiling Water
1.5 Tablespoons Kikkomam Less Sodium Soy Sauce 
1.5 Tablespoons Worcestershire 
1 teaspoon Lemon Pepper 
Heaping Handful Freshly Chopped Parsley  
1/2 teaspoon ground Turmeric
Hardy Pinch Spanish Saffron
1 Tablespoon Ty Ling Naturals Five Spice seasoning
Pinch Ground Cumin 
Sea Salt & Cracked Black Pepper
1 cup Frozen Corn 
1 cup Frozen Peas 

Heat evoo & sesame oil in a large skillet (I used a Presto electric skillet) over medium-high heat; add carrots, celery, onion and red bell pepper; cook until the vegetables begin to soften, about 5 minutes. 
Add the butter & garlic.
Gently stir in rice & orzo into vegetables. Roast for 1-2 mins, then add the chicken broth, water, soy sauce & Worcestershire. 
Season with lemon pepper, Fresh parsley, saffron, turmeric, cumin, salt & black pepper. 
Cover, bring to a boil, then reduce heat to low. Stir well.
Re-cover, simmer until rice is tender, about 25-30 minutes.
Add corn & peas during the last 3 mins of boiling. 

I served it with poached tilapia (recipe's on blog) and Lemon Garlic Butter Broccoli topped with freshly grated parmesan cheese.

Saturday, March 12, 2016

Dinner Rolls

This dinner roll recipe was handed down to me around 1991 from a relative of General E Lee (my lovely former mother in laws mother) Lelia Lee.
I don't have photos to add at this time but I will take step by steps to add.

Yields 2 dozen rolls

Liquid Ingredients
Mix together
1 packet dry yeast
3 tablespoons sugar (honey works fantastic as well)
1 cup warm water
Set aside.

Dry ingredients
Sift together
4 cups all purpose flour
1/2 teaspoon salt
Cut in
1/3 cup Crisco
Until crumbly.

Add liquid ingredients to the dry ingredients to form a soft dough.

You may need to add a little more warm water if the dough is too dry.

Knead well, about 3-5 minutes. Adding only enough flour to keep the dough from sticking to your hands.

Place kneadeded dough in a greased bowl and lightly grease the top of the dough.

Cover. Let rise in a warm place 1 1/2 - 2 hours or until doubled in size.

Punch down and form into balls, place on a greased pan. 
Let rise again until doubled in size. 
Keep covered in a warm place.

Bake at 400° until golden brown.
Serve hot with fresh sweet cream butter, honey, honey butter, jam, any of your favorite toppings.

Stuffed Cabbage Rolls

Aim's Cabbage Rolls with Stewed Marinara
Yield: 30-32 rolls
1 medium head cabbage, par boiled & each leaf cut in half with the large white veins removed

Aim's Stewed Marinara Sauce
2 cans (14.5 oz) Del Monte Stewed Tomatoes, pureed
1 small can Hunts tomato paste
1 cup (Giant brand) V8 juice
2 Tbs Dominos Light Brown Sugar
2 tsp Spice Islands Sweet Basil 1/2 tsp Mc Cormicks Garlic Salt
1/4 tsp Mc Cormicks Gourmet Collection Ground Red Pepper
2 Tbs Freshly Grated Parmesan Cheese

24 Baby Carrots, par boiled then minced
2 Large Stalks Celery, par boiled then minced 

1/2 Tbs Butter 
1/2 Tbs EVOO
2 Large Garlic Cloves, minced 
1-1/2 cups Chopped Vidalia Sweet Onion, minced

1 pound 90% Lean Ground Beef
4 Links Sweet Italian Sausage
1 1/2 cups Cooked White Rice

2 large Eggs, Whisked
2 Tbs Milk

1/4 cup (Giant Brand) V8 Juice
2 Tbs Frenchs Worcestershire Sauce
1 Tbs Dominions Light Brown Sugar
1 tsp Mc Cormick Season-All Seasoned Salt
1/2 tsp Paprika
1/4 cup Freshly Minced Parsley
1 tsp Ground Cinnamon

In a large bowl, crumble beef and sausage. Add the rice. Mix together the V8, Worcestershire, sugar, season-all, paprika, cinnamon, red pepper and parsley. Pour over the meat mixture and mix well to incorporate all. In a skillet over medium/high heat, saute the garlic and onion in butter & evoo until tender, then add to the meat mixture.Whisk egg together with milk; pour over meat and rice mixture and mix well.

In a sauce pan add the pureed stewed tomatoes, tomato paste, V8 juice, Sugar, Basil, Garlic salt, Red Pepper and Grated Parmesan Cheese. Stir; simmer for 30 minutes, stirring occasionally.
Pre heat oven to 375* 

Cook cabbage, carrots and celery in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; Separate leaves, set aside. (remove thick veins) from cabbage leaves for easier rolling. Place about 1/4 cup of meat filling onto each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a casserole dish. Repeat until all leaves are used. Roll any remaining filling into meatballs and add to dish with cabbage rolls. Top with the stewed marinara sauce. Cover with aluminum foil and bake for 45 mins.
To Plate:
Place a couple tablespoons of sauce on plate, place 3 cabbage rolls on top of sauce, sprinkle with freshly grated Parmesan cheese. Serve.