When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked thoroughly but not dried out....GIVE THIS A TRY!!!
BAKED STUFFED CHICKEN:
6-7 lb. chicken
1 Cup melted butter
1 cup stuffing
1 cup uncooked Popcorn
salt and pepper to taste
Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.....
Listen for popping sounds....
When the chicken's ass blows the oven door open and the chicken flies across the room..
IT IS DONE!!!!!
And, you thought you couldn't cook!!
HAPPY APRIL'S FOOL DAY FROM ROSE VICTORIA "SPOONSFULL OF LOVE" :):) XOXO
Thursday, April 1, 2010
Wednesday, March 31, 2010
AFTER EASTER LAYERED SALAD
This salad is perfect for after Easter. You can use all your leftover hard boiled eggs and ham.
You can also make-it-your-way by adding a variety of your favorite ingredients such as cooked turkey or chicken, olives, sliced mushrooms, cooked potatoes, crumbled bacon etc. etc.
Have fun and ENJOY!!!!!
AFTER EASTER LAYERED SALAD:
4 - 5 Cups Salad greens
2 Tomatoes, chopped
2 Cups chredded cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked egg, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup Mayo or Miracle Whip
1/2 cup sour cream
1 teaspoon Dill weed
1/2 teaspoon ground mustard
Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup cheese, peas, eggs, ham and onion over greens.
Mix mayo or Miracle whip, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover...Refrigerate for at least 1 hour or overnight until ready to serve. Sprinkle remaining 1 cup cheese over top of salad just before serving.
You can also make-it-your-way by adding a variety of your favorite ingredients such as cooked turkey or chicken, olives, sliced mushrooms, cooked potatoes, crumbled bacon etc. etc.
Have fun and ENJOY!!!!!
AFTER EASTER LAYERED SALAD:
4 - 5 Cups Salad greens
2 Tomatoes, chopped
2 Cups chredded cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked egg, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup Mayo or Miracle Whip
1/2 cup sour cream
1 teaspoon Dill weed
1/2 teaspoon ground mustard
Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup cheese, peas, eggs, ham and onion over greens.
Mix mayo or Miracle whip, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover...Refrigerate for at least 1 hour or overnight until ready to serve. Sprinkle remaining 1 cup cheese over top of salad just before serving.
Tuesday, March 30, 2010
BAKED CHICKEN DIJON WITH LIME
This chicken recipe is very easy to make. The Dijon mustard and the Fresh Lime juice really makes it special. Serve the wonderful pan juices drizzed over the top.
BAKED CHICKEN DIJON WITH LIME:
1 LARGE CHICKEN, CUT INTO 8 PCS. (OR YOU CAN USE WHT. OR DARK MEAT ONLY)
3 Tablespoons Dijon Mustard
1 tablespoon plus 1 tsp. Mayo
1 - 2 garlic cloves minced
1 Fresh Lime, finely grated zest and freshly squeezed juice
1/2 - 3/4 tsp. pepper
Salt to Taste
Chopped Fresh Parsley to garnish
Preheat oven 400 degrees. Rinse chicken and pat dry...Whisk the mustard, mayo, garlic, lime zest and juice, and pepper in a bowl. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken. Toss well to coat all chicken pieces. Spray a large pan and arrange the chicken in a single layer. Bake until cooked through. Aprox. 30 minutes for breasts and the legs aprox. 35 - 40 minutes. Place on serving platter and Drizzle the delicious pan juices over the top and garnish with chopped fresh parsley.....
BAKED CHICKEN DIJON WITH LIME:
1 LARGE CHICKEN, CUT INTO 8 PCS. (OR YOU CAN USE WHT. OR DARK MEAT ONLY)
3 Tablespoons Dijon Mustard
1 tablespoon plus 1 tsp. Mayo
1 - 2 garlic cloves minced
1 Fresh Lime, finely grated zest and freshly squeezed juice
1/2 - 3/4 tsp. pepper
Salt to Taste
Chopped Fresh Parsley to garnish
Preheat oven 400 degrees. Rinse chicken and pat dry...Whisk the mustard, mayo, garlic, lime zest and juice, and pepper in a bowl. Season the chicken generously with salt. Pour the mustard-mayo mixture over the chicken. Toss well to coat all chicken pieces. Spray a large pan and arrange the chicken in a single layer. Bake until cooked through. Aprox. 30 minutes for breasts and the legs aprox. 35 - 40 minutes. Place on serving platter and Drizzle the delicious pan juices over the top and garnish with chopped fresh parsley.....
Monday, March 29, 2010
COD (Baccala)ALLA MARINARA
Years ago, while working with my friends at their fine Italian Restaurant, I had the opportunity of serving my Baccala' recipe. I was only in my early twenties then. I remember how all the patrons of the restaurant enjoyed this dish, and how happy it made me feel that they enjoyed my recipe served. A few years ago, the owners of this Restaurant came to stay at my country Inn and Resort. At breakfast one morning they told everyone at the table about how I use to make some great dishes for them to serve in their restaurant....They also always loved my homemade Italian cookie specialties....Great memories...Great times!!!!!!
COD (baccala') ALLA MARINARA:
Grease 1 1/2 qt. casserole
Wipe clean with clean damp cloth,
2 lbs. Cod Steaks, about 1-inch thick
Place cod in casserole and set aside.
Combine in saucepan
2 cups crushed canned tomatoes
1/4 cup pitted and chopped green olives
2 tablespooons capers
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon sugar
1 tablespoon grated romano cheese (optional)
Bring to boiling and pour over cod in casserole
Bake at 350 degrees for 25 - 30 mins., or until the fish flakes when gently pierced with a fork.
Good served with a side of Angel Hair Pasta....
COD (baccala') ALLA MARINARA:
Grease 1 1/2 qt. casserole
Wipe clean with clean damp cloth,
2 lbs. Cod Steaks, about 1-inch thick
Place cod in casserole and set aside.
Combine in saucepan
2 cups crushed canned tomatoes
1/4 cup pitted and chopped green olives
2 tablespooons capers
1 tablespoon fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
1 teaspoon sugar
1 tablespoon grated romano cheese (optional)
Bring to boiling and pour over cod in casserole
Bake at 350 degrees for 25 - 30 mins., or until the fish flakes when gently pierced with a fork.
Good served with a side of Angel Hair Pasta....
ROSE VICTORIA'S HASH BROWN CUPS
These cheesy flavorful morsels make a wonderful presentation when served for breakfast or brunch. Serve with your favorite breads, muffins, etc., and some assorted fresh fruits, along with a great cup of coffee or tea, milk etc. and maybe even a great breakfast pastry!
ROSE VICTORIA'S HASH BROWN CUPS:
3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese
Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.
ROSE VICTORIA'S HASH BROWN CUPS:
3 cups refrigerated Shredded Hash Brown Potatoes
1/4 cup butter
1/4 tsp. salt
1/2 pound ground (bulk) Italian sausage
1/2 cup finely chopped mushrooms
1/4 cup finely chopped red bell peppers
2 cups (16 ounces) Better'n Eggs
1/2 tsp. dried Italian Seasoning
1/2 cup Finely shredded cheddar cheese
Heat oven to 400 degrees. Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Shredded potatoes, butter and salt; mix well. Press about 1/4 cup Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
Meanwhile, brown Italian sausage in a skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
In a small bowl combine Better'n eggs and Italian seasoning; mix well. Pour over sausgae mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 - 14 minutes or until toothpick inserted in center of cup comes out clean.
Saturday, March 27, 2010
PALM SUNDAY CAVETILLI
Every Palm Sunday, my grandmother on my dad's side, or my dear mother would make homemade Cavetilli...I remember my dad and mom telling me about the first time my mother made Cavetilli...she didn't know how much flour to use, so she prepared her pasta using 10 lbs. of flour.....She ended up filling every nook and cranny, every top of all the beds, everywhere possible in her house with all the Cavetilli's she had to make with the 10 lbs. of flour. They laughed about it for years!!!!!
HOMEMADE CAVETILLI:
16 OZ. Ricotta cheese
2 Eggs
pinch of salt
3 cups Flour (not 10 lbs. :)
Place the flour and salt in a large bowl, (or some use a bread board)...make a well in the center and add the eggs and ricotta cheese. Incorporate the ingredients well. If dough mixture becomes to sticky, add more flour until it is dry to touch, and easier to work with, but do not over-add the flour. Lightly flour a working surface. Turn the dough mixture onto a floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for aprox. 15 minutes. Once the dough has rested, divide into pieces. Re-flour each piece and roll into a long rope about 1/2 inch thick. Now cut the rope into 3/4-inch "little"nugget" with your fingers or fork tip and roll downward. this will give you a shell-like shapped peice of dough. Place the finished cavetilli on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of salted water to a rolling boil - add the finished cavetilli carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the cavetilli for 5-6 minutes or until desired tenderness is atttained. Drain the cavetilli thoroughly using a colander and serve immediately with your favorite sauce and sprinkle top with grated romano or parmesan cheese....Bon Apetitte!
(I also love cavetilli with broccoli and grated cheese)
HOMEMADE CAVETILLI:
16 OZ. Ricotta cheese
2 Eggs
pinch of salt
3 cups Flour (not 10 lbs. :)
Place the flour and salt in a large bowl, (or some use a bread board)...make a well in the center and add the eggs and ricotta cheese. Incorporate the ingredients well. If dough mixture becomes to sticky, add more flour until it is dry to touch, and easier to work with, but do not over-add the flour. Lightly flour a working surface. Turn the dough mixture onto a floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for aprox. 15 minutes. Once the dough has rested, divide into pieces. Re-flour each piece and roll into a long rope about 1/2 inch thick. Now cut the rope into 3/4-inch "little"nugget" with your fingers or fork tip and roll downward. this will give you a shell-like shapped peice of dough. Place the finished cavetilli on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of salted water to a rolling boil - add the finished cavetilli carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the cavetilli for 5-6 minutes or until desired tenderness is atttained. Drain the cavetilli thoroughly using a colander and serve immediately with your favorite sauce and sprinkle top with grated romano or parmesan cheese....Bon Apetitte!
(I also love cavetilli with broccoli and grated cheese)
Friday, March 26, 2010
CANADIAN BACON & EGG BAKE
This is a different way to make a breakfast dish. You bake each egg and Canadian Bacon in muffin cups. Makes a wonderful presentation, while being so simple to prepare and delicious to eat!!!
CANADIAN BACON & EGG BAKE:
2 Tablespoons butter
8 slices of Canadian Bacon
8 Lg. Eggs
8 strips Pimento
Salt and Pepper to taste
3/4 cup shredded cheddar cheese
Melt butter in medium skillet and lightly brown Canadian Bacon. Place a slice of bacon in the bottom of each greased muffin cup. Drop egg on top of bacon and add a strip of pimento. sprinkle with salt and pepper. Bake at 350 degrees for 15 minutes. Remove and sprinkle
1 tablespoon of cheese on top of each egg. Return to oven and bake an additional 5 minutes.
Serves 4
CANADIAN BACON & EGG BAKE:
2 Tablespoons butter
8 slices of Canadian Bacon
8 Lg. Eggs
8 strips Pimento
Salt and Pepper to taste
3/4 cup shredded cheddar cheese
Melt butter in medium skillet and lightly brown Canadian Bacon. Place a slice of bacon in the bottom of each greased muffin cup. Drop egg on top of bacon and add a strip of pimento. sprinkle with salt and pepper. Bake at 350 degrees for 15 minutes. Remove and sprinkle
1 tablespoon of cheese on top of each egg. Return to oven and bake an additional 5 minutes.
Serves 4
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