Bellini Martini

Bellini Martini - In my Vol I Cookbook

 

Ingredients:

 

3 oz Peach Vodka

1 1/2 oz Peach Schnapps

Top with Champagne

 

Directions:

 

Add Vodka and Schnapps to a shaker. Add a few  ice cubes and shake well to chill. Strain into a chilled Martini glass and top with Champagne.

 

Strawberry Puff Pastry Tart

This is for a recipe I have in my Vol I Cookbook. Thought it would be a good one to list since it is just about Strawberry season. Enjoy!

Ingredients:

1 Egg

2 Tsp Water

1 Sheet Frozen Puff Pastry, Thawed

1 Pint Strawberries, Sliced

1/4 Cup Heavy Cream

3/4 Cup Mascarpone Cheese

3 Tbsp Sugar

2 Tsp Orange Juice

1/2 Tsp Orange Zest

2 Tbsp Apricot Jam

1 Tbsp Water

1 Pint Vanilla Ice Cream

 

Directions:

Preheat oven 400. In small bowl, beat egg with water. On lightly floured surface, roll out puff pastry, about 14x8 inches. Brush entire pastry with egg wash. With a fork, score base of tart. Place on baking sheet and refrigerate 20 minutes. Bake pastry 20 minutes and cool completely. In small bowl, beat cream to soft peaks

In another bowl, beat together mascarpone, sugar, orange juice and orange zest until smooth. Fold in whipped cream. Spread cream mixture over tart. Arrange berries over top. In small bowl, whisk jam and water until smooth and lightly glaze top of berries with jam. Slice into 8 portions and place scoop of ice cream on plate next to tart.

 

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables - Great Dish for Lent - This is listed in my Vol I Cookbook

 

Ingredients:

 

2 Red Bell Peppers, Cut into strips
2 Zucchini, Cut into 1 inch pieces
2 Summer Squash, Cut into 1 inch pieces
Mushrooms, Sliced
1 Onions, Cut into strips
1/4 Cup Olive Oil
1 Tsp Salt
1/2 Tsp Pepper
Garlic Powder and Tony Chachere to Taste
1 Tbsp Italian Seasoning
1 Lb Penne
3 Cups Marinara Sauce
1 Cup Grated Fontina Cheese
1/2 Cup Grated Mozzarella
1/4 Cup Grated Parmesan plus 1/3 Cup for Topping
1 1/2 Cups Frozen Peas, Thawed
2 Tbsp Butter, Small Pieces

 

Directions:

 

Preheat oven to 450 degrees. On baking sheet, toss Bell Pepper, Zucchini, Squash, Mushrooms, Onions with Olive Oil, 1/2 Tsp Salt, 1/4 Tsp Pepper, Italian Seasoning and Garlic Powder and Tony's to taste. Bake 15 minutes. Boil Pasta and Drain. In large bowl, combine Pasta, Vegetables, Marinara, Fontina, Mozzarella, 1/4 Cup Parmesan, Peass, 1/2 Tsp Salt and 1/4 Tsp Pepper.  Gently mix until pasta is coated. Pour into greased 9 x 13 inch oven safe pan. Top with remaining 1/3 Cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. 

 

Sausage and Wild Rice Casserole

This is a recipe for Sausage and Wild Rice Casserole - Listed in Vol I Cookbook

 

Ingredients:

1 1/3 Cup Wild Rice

4 3/4 Cup Chicken Broth

1 (12 oz) Package Jimmy Dean Sausage

12 Oz Mushrooms

Salt & Pepper, to taste

5 Tbsp Butter

1 Cup Chopped Onion

1 Tbsp Chopped Thyme

3 Tbsp Parsley

 

Directions:

In large saucepan, combine wild rice, 4 cups stock and salt.  Bring to boil over high heat. Reduce heat to maintain gentle simmer, cover and cook until tender, about 60 minutes.  Drain and transfer to large bowl.

In medium saucepan, heat 1 tbsp butter over medium heat and add sausage. Cook and break up meat about 10 minutes. Drain fat. Mix with rice.   Heat 2 Tbsp Butter over med-low heat and add onions. Cook about 15 minutes. Add thyme, cook 2 minutes. Mix with rice. Preheat oven 350. Melt remaining butter over medium heat and add mushrooms. Cook 10 minutes. Add to rice. Add parsley and 3/4 cup stock. Season rice mixture with salt & pepper. Transfer mixture to 9x13 inch dish, cover with foil and bake about 30 minutes.

 

Grilled Salsa

Grilled Salsa - This is going to be listed in my Vol II Cookbook. This salsa takes a little work, but is definitely worth it.

Ingredients:

 

5 Jalapenos

1 Red Bell Pepper

4 Green Anaheim Peppers

3 Small Garlic Cloves

2 Cans Diced Tomatoes

Salt

 

Directions:

 

Put your grill on low heat and place all peppers on rack and close lid. Check on peppers ever 5 minutes or so and turn so that each side gets on the grill. Once the skin looks burnt, take off the grill and place in a pot. Place hot wet towels over peppers and close lid. When peppers cook, peel skins off peppers. Place all ingredients into a food processor. Once  blended, add one can of tomatoes and then the second can. Put into a bowl and add more salt if necessary. 

 

Pico De Gallo

Fresh Pico De Gallo - This is listed in my Vol I Cookbook. This is so good and fresh used on so many things. Not only can you eat this with chips as a fresh salsa, but it is great in salads, on hot dogs and on smoked sausage with melted cheese. YUM!

Ingredients:

2 Jalapenos, Seeded (keep seeds from one)

3 Tomatoes, chopped

1 Onion, Chopped

Cilantro, to taste, Chopped

3 Garlic Cloves, Minced

Salt & Pepper to Taste

 

Directions:

Chop Jalapeno's and add to bowl along with seeds from one. Chop tomatoes and add to bowl with jalapeno's. Add chopped onions, cilantro and garlic to bowl. Add salt and pepper to taste.

 

Pink Ribbon Martini

Pink Ribbon Martini - This is in my Vol I Cookbook

Ingredients:

2 oz Vodka

3 oz Pink Lemonade

1 oz Triple Sec

 

Directions:

Mix all ingredients into shaker with ice. Shake and pour into a chilled martini glass.

 

Bay Scallops Gratin

Bay Scallops Gratin - Listed in my Vol I Cookbook - This is so easy and delicious

Ingredients:

3 Tbsp Butter, Room Temp

3 Garlic Cloves, Minced

1 Med Shallot, Minced

1 Oz Prosciutto, Minced

2 Tbsp Parsley, Minced

1 Tbsp Lemon Juice

1/2 Tsp Salt

1/2 Tsp Pepper

3 Tbsp Olive Oil

1/4 Cup Panko

4 Tbsp White Wine

1 Lb Fresh Bay Scallops

 

Directions:

Preheat Oven 425; To Make Topping: Place butter in electric mixer with paddle attachment. With mixer on low, add garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper and mix until combined. With mixer on low, add olive oil slowly as though making mayonnaise, until combined. Fold in panko with rubber spatula. Set aside; Place 1 Tbsp of wine in bottom of each gratin. With small sharp knife, remove white muscle and membrane from side of each scallop and discard. Pat scallops dry with paper towel and distribute among 4 dishes. Spoon garlic butter evenly over top of scallops. Bake 10-12 minutes, until topping is golden and sizzling and scallops are barely done. If you want a top crustier, place dishes under broiler for 2 minutes, until browned. 

 

Marinated Mushroom Salad

Marinated Mushroom Salad - In my Vol I Cookbook - Reminds me of the Marinated Mushroom Salad from Tony Angelo's.

 

Ingredients:

1 Pound Large Button Mushrooms, Cleaned and Sliced and Cut in Half (Bite Sized Pieces)

1/3 Cup Chopped Fresh Parsley

1/4 Cup Olive Oil

1/4 Cup Lemon Juice

4-5 Cloves of Garlic, Minced

1/2 Shallot, Minced

Salt, Pepper, Garlic Powder and Tony Chachere, to Taste

 

Directions:

In a medium bowl, mix together mushrooms, parsley, garlic and shallots; In a small bowl, whisk together oil and lemon juice until smooth. Season with Salt, Pepper, Garlic Powder and Tony's to taste. Add oil mixture to the mushroom mixture and cover tightly. Refrigerate over night or at least several hours. Shake container occasionally to mix well while marinating. Remove from refrigerator shortly before  serving to help oil liquify. Shake to mix well and add additional seasoning if necessary. 

 

Mascarpone Chocolate Toffee Bars

Mascarpone Chocolate Toffee Bars - These are in my Vol I Cookbook. You will not regret making these. YUM!!! 

Ingredients: 

Cooking Spray

1 Lb Refrigerated Sugar Cookie Dough

2 (1.4 Oz) Skor Bar

1/2 Tsp Vanilla

1 Cup Semisweet Chocolate Chips

1 Tsp Vegetable Oil

1 Cup (8 oz) Mascarpone Cheese, Room Temperature

1/4 Cup Sliced Almonds, Toasted

 

To toast almonds, arrange in single layer on baking sheet. Place in preheated 350 degree oven for 8-10 minutes until lightly browned.

 

Directions:

Preheat oven to 350 degrees

 

Spray 7 x 10 inch oven safe baking pan with cooking spray.  Lay parchment paper in pan, overlapping sides. Spray parchment paper with cooking spray. In medium bowl, combine cookie dough, 1 chopped skor bar and vanilla.  Using damp fingers, gently press dough into prepared dish. Using a fork, prick dough all over and bake 12-14 minutes until crust is lightly browned.  Let cool for 15 minutes.

Place chocolate chips and vegetable oil in medium heat safe bowl. Place bowl over pan of simmering water and stir until chocolate has melted. Cook the chocolate mixture for 10 minutes. Whisk in mascarpone cheese until mixture is smooth. Using a spatula, spread chocolate over cooled crust. Sprinkle with remaining skor bar and sliced almonds over chocolate mixture. Refrigerate at least 2 hours until chocolate layer is firm.

Peel off parchment paper and cut into 1 1/2 by 2 inch bars. Serve Room Temperature.