Salmon in Sauce

• 12 sprays of parsley, washed and chopped finely 
• 1teaspoon of dried oregano
• 1/2 medium size red onion, finely diced
• 1 pound of salmon fillet
• Extra Virgin olive oil
• 3 medium size cloves of garlic minced
• 1/3 of a cup of lemon juice
• Pepper
• Salt (optional)   

Sprinkle your salmon fillets with salt and freshly black pepper on both sides, then sprinkle olive on top of the Salmon.  In a large baking dish, sprinkle more olive oil and spread it over entire baking dish. Place you salmon in a preheated oven at 375 degree. baking for about 20 minutes, do not overcook your fish.  While fish is cooking, in a medium size bowl mix 1/2 of extra virgin oil, and pepper , red onion, parsley and lemon juice and oregano.  Once salmon is cooked, and your ready to serve, spoon this sauce over the salmon. Or about 5 minutes before taking the fish out of the oven, pour the sauce over the salmon and cook for 5 minutes more.

 

 

Maria's Italian Tuna Salad

• 1 can of Italian tuna in olive oil
• 1/2 teaspoon of black pepper 
• Salt (optional) 
• 1 teaspoon Extra virgin olive oil
• Oregano (dried)
• Fresh parsley, minced (optional)
• Onion finely chopped 1 small red (optional)
• Pitted Black olives (10) chopped
• 1 medium vine ripe tomato  
• Mix the above in a medium size bowl.  This can be eaten as is, or on an Italian roll.

Anna's Calamari Salad

• 2 pounds  squid cleaned
• 1/3 cup  olives, finely chopped (Used your favorite type)
• 1/3 cup chopped celery (finely chopped)
• 1/3 cup chopped celery leaves
• 1 1/2 teaspoons grated lemon zest
• 1 tablespoon fresh lemon juice (optional)
• 1/4 cup extra-virgin olive oil

Wash and the rinse squad under cold water. Divide the tentacle lengthwise and cut

bodies crosswise into wide rings, about 1/8 inch wide.

Cook in a pot of salted boiling water, do not cover. cooking at a boil for about 50 seconds, now drain hot water.  Once drained rinse in very cold water.  Once the squid is cold and well drained,  pour squid into a large bowl and add olives,celery, lemon zest, and oil, mixing well.       Serve Chill.

Anna's Sliced Tomatoes & Cucumbers Salad

• 5 small  vine-ripened tomatoes sliced
• 2 large cucumbers, peeled and sliced 
• Black pepper & Salt to taste
• 2 tablespoon of Extra Virgin oil

 Arrange the tomatoes & cucumber on a plate, then season with salt, pepper and olive oil.  The veggies  can also be sliced and tossed into a large bowel and served like a tossed salad. 

 This is a healthy and cool salad for the summer months.  Great for lunches for work and anytime.

Baked Scallops

• 2 tablespoons unsalted butter
• 2 tablespoons of white wine
• 12 ounces bay scallops or sea scallops
• 2/3 cup of Seasoned Italian breadcrumbs
• 1 medium garlic clove, minced
• 2 1/2 tablespoons of chopped fresh parsley
• 1 teaspoon Mrs Dash Italian melody 
• Salt and paper to season (optional)                   
• Preheat  your oven to 450°F. 
  
  
  
  
  Melt butter in size pan or skillet, then brush some of the butter into a medium size baking dish, add 2 tablespoons of white wine to remaining butter.
  
  
  Mix together your breadcrumbs, garlic, parsley, and Mrs Dash seasoning and parsley then add scallops and mix together well to coat.. Now place your scallops single layer in the buttered baking dish, then sprinkle the remaining crumb mixture over the scallops, as well as sprinkling the remaining butter and white wine, season with salt and pepper if desired. 
  Bake the scallops at 450 degrees until they turn golden in color.  Bake for 15-20 minutes.
  Serve with lemon or orange wedges and a nice salad.
  
  

Tomato Salad Mom's Way with a Smile

When most think of salad, lettuce always comes to mind.  But I have learned that salad is more than lettuce.  My Mom would make it out of just about anything and it was called salad.  I will slowly introduce some of her favorite ingredients that went into her summer salads that go beyond the lettuce leaf.


3 1/2 minced shallots
3 tablespoons of red wine vinegar
1 teaspoon of salt (optional)
1 1/2 teaspoons of sugar
1/2 cup of extra virgin olive oil

5 large tomatoes cut into 1/2 inch slices ( Mom used beefsteak type tomatoes that are ripe)
2 tablespoons of capers
Pepper to taste
Fresh Basil (12 leaves cut in half)


Mix together your shallots, vinegar and salt and sugar. Slowly whisk in oil to  blend and set this vinaigrette dressing aside.

On a large serving plate arrange your  tomatoes add your capers and season with salt Top with basil, whisk your vinaigrette dressing and drizzle over your salad.

You can also add slices of mozzarella to this dish to add more color and taste.  This makes a wonderful summer salad to eat alone or with sandwich or make for a summer outing.

Potato/Egg Salad & Pickles

2 pounds of medium red skinned potatoes peeled (about 8-9)

1/2 cup of your favorite mayonnaise 

1/4 cup of pickle juice from a jar and 10 sweet pickle chips from that jar

1-1/12 tablespoons of Dijon mustard

1 1/2 teaspoon of sugar

1/2 teaspoon of pepper

5 large hard boiled egg yolks

2 tablespoons of red onion

2 tablespoons of parsley dried is fine (I recommend fresh to give it that special flavor

Paprika to color

Salt teaspoon (optional)

Place potatoes in a large pot and add water covering by about 2-3 inches.  Bring to a boil, them reduce to slow boil at medium heat, cooking the potatoes until tender for about 25-30 minutes. once cooked drain and place your potatoes into a large bowl and let cool until slightly cold.

Make dressing, while potatoes are cooling whisk mayonnaise, your pickle juice, mustard, sugar pepper, salt (optional) in a small bowl which

Use a wooded spoon, and mash your potatoes kind of coarsely, making sure to leave a mixture of small and large size potatoes as well as some that are mashed.  Now its time to add your dressing and egg yolks (that have been hard boiled and separated from the egg white) coarsely smash your egg yolks into your potatoes and toss all well to coat.  Add onion and parley, slowly and gently mixing to incorporate all. Now season to your favorite taste with salt and pepper.  Sprinkle with paprika to add color and add the sweet pickle chips to decorate.

This can be made a day ahead.  This is great for a summer outing or a side dish summer dinner.

Roasted Vegetables

1 pound of spring and summer veggies (asparagus, carrots, radishes, small baby onions, snap peas, yellow squash)  use any of your favorites.

5 medium size unpeeled garlic cloves
3 tablespoons of extra virgin olive oil
Salt (optional)  and pepper for flavor

Preheat you oven at 450 degrees

Combine all your veggies garlic and olive oil in a large bowl. Season with salt and pepper. Toss well to coat, then spread  single layer on a baking sheet.  Roast stirring halfway through, until tender and golden brown for about 20-25 minutes.  Serve at room temperature or warm. Makes 4 servings


This is great to serve for a summer barbecue or a dinner 

Tuna Steaks Italian on the Grill

Fish marinade

1/4 cup of oil
1 teaspoon of oregano
1 tablespoon of Mrs Dash Italian
2 teaspoon of fresh lemon juice 

1 large cloves garlic

Mix above in a deep bowl, then marinade your fish for 45 minutes in refrigerator.  Cook for 10 minutes on each side. Serve with a salad and a glass of your favorite white wine. Serves 2

Eggplant Parm

1 large eggplant, sliced lengthwise into 1/2-inch-slices

2 eggs beaten well

1 1/2 cups Italian bread crumbs

3 tablespoons virgin olive oil

1 Jar of your favorite sauce, or homemade sauce, or hunts sauce

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

 pepper

 parsley

 Mrs Dash (Italian)

Put a baking sheet in oven and heat oven at 350 degrees.  Dip eggplant into beaten eggs, then dip in breadcrumbs.  Sprinkle the olive oil on the baking sheet and place the eggplant on it. (Single layer) Baking for 15-20 minutes, then turn and bake other side for another 10-15 minutes.  Then turn oven up to 375 degrees.

Prepare a baking dish, layer it with pasta sauce, then eggplant, top with cheese, sprinkle with pepper, parsley, and Mrs Dash.  Repeat until all eggplant is covered. Bake for 20 minutes, until golden and cheese is melted.

Bourbon Meatballs Italian

• 2 cups barbecue sauce 
• 1 1/2 cups bourbon
• 1 cup honey
• 1 cup prepared mustard
• 1/8 teaspoon Worcestershire sauce
• 1 (32-ounce) package frozen cooked Italian-style meatballs  (thawed for cooking)

1. Cook first 5 ingredients in a Dutch oven on medium heat 5-8 minutes. Add the thawed meatballs bring to a boil. Reduce heat, and simmer for about 30 minutes.

Home Made Meatballs  if you do not use frozen.

• 1 1/2 pounds of lean ground beef

• 1/2 cup Italian bread crumbs

• 1.4 cup chopped onion

• 1/4 teaspoon salt (optional)

• 1 teaspoon dry mustard

• 2 teaspoons of chili sauce

• 1 egg

Deviled Eggs

• 6 large large hard boiled eggs
• 1/8 teaspoon  salt
•  1/8 teaspoon black pepper
• 2 tablespoons mayonnaise or miracle whip
• 1 teaspoon of your favorite yellow mustard
• 2 tablespoons of your favorite sweet pickle relish
•  paprika as a garnish

After you boil your eggs refrigerate to cool 1-2 hours, then peel the shells and slice lengthwise into halve, then remove the yolks and place in a medium size bowl.  Mash all the yolks into fine pieces, add two tablespoons of mayo or miracle whip, add the yellow mustard and sweet pickle relish and salt and pepper. Stir this mixture well until its creamy in texture. Spoon this mixture into eggs white halves, or use a (plastic zip lock sandwich bag cut off one of the corner ends of the bag and then squeeze the mixture into the egg white halves) or even a frosting bag.  Once the eggs are all filled with the filling sprinkle the eggs lightly with paprika to give it color.  After making keep the eggs chilled in refrigerator for 1 to 2 hours before serving so the are cold when serving.

Ham Glaze

• 1 cup packed  dark brown sugar 
• 2 tablespoons flour
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon cinnamon
• 3 tablespoons of pineapple or orange juice
• 3 tablespoons ginger ale
• 3 tablespoons water
• Mix the brown sugar, flour and mustard, cinnamon, ginger ale and water. mix really well and spread evenly over your ham, then cook your ham as recommended. 

Maria's Sweet Butternut Squash

• 2 medium size butternut squash
• 1 tablespoon extra virgin olive oil
• 1 tablespoon  dark brown sugar
• 1 teaspoon salt (optional)
• 1/2 teaspoon pepper

Peel butternut squash and remove the seeds. Cut your squash into 1 to 2 inch cubes, and place them into a medium size bowl, and drizzle your olive oil over the cubes  and mix well so they are evenly covered with the oil.  Mix your brown sugar and salt and pepper together, and then evenly spread over your squash mixing it well. Pour your prepared squash onto a baking sheet or baking ban that has been sprayed with pam, and arrange single layered.  Roast you Butternut Squash for 45-50 minutes or until your squash is tender and you notice that the sugar glaze becomes caramelized in color and view.  Make sure to turn while cooking to ensure that your squash is evenly caramelized and browning.  Serve warm Preheat your oven to 450 degrees 

Vincenzo's Peaches in Red Wine & Expresso Coffee

There were two things in our house that our family never did without during and after dinner, one was red wine and the other was black coffee also known as espresso or caffe' Nero.  The coffee was served in little demitasse coffee cups, which in french means half cup.   Every night after dinner my dad would take out the special coffee pot that would make this liquid culinary delight.  He would take out the can that held the Italian espresso coffee.  He measured the perfect amount of coffee to the measured amount of water.  The pot was put on the stove, and you just knew when the coffee was done by the sound of the espresso maker would make, as well as the aroma of the coffee.  Making espresso coffee was one of the first things I learn to make as a young girl.  My dad showed me the secret of measuring the correct amount of coffee to the correct amount of water.  I felt that when mastering the fine art of espresso making, I truly had achieved a culinary high.

As I mentioned no dinner was complete without a glass of wine with every meal, and he never drank more than one.  It made the dinner complete and it finished off the meal.  It was not an expensive wine, but in was a fine tasting one, it completed the meal, and the coffee just aided in the digestion of the meal.

I remember we would have many different types of summer fruit, Italian figs, pears, strawberries, fresh cherries, pineapple and peaches.  Often at the end of his meal he would cut his peach into slices small enough to fit into a wine glass and dip his peach into the wine or cut them ahead and let them sit in the wine.  The taste of the sweet peach and the wine was just a perfect mix for the taste buds and one everyone should try.

                                                        Peaches in Red Wine

1/2 cup of granulated sugar

2 1/2 cups of fruity red wind  (home made wine is often what many Italian families used, going back)

6 ripe yellow peaches

In a medium to large bowl, mix your sugar and wine mix until your sugar is well dissolved.  Next cut your peaches into slices, remove the pits, you can peel the peaches or leave them unpeeled, and put them into the wine and sugar stir well.  Cover your bowel and put into your refrigerator for 3 hours, the peaches will take all the flavor of the wine.

When ready to serve, spoon the peaches into wineglasses  and some of the remaining wine and serve. This can be served as a dessert, very different and very refreshing.   (You can also use pears for this)  You can break this down for one or two people or more.  All you need is a bowel and wine.