The Italian Breakfast Scramble, Frittata, Quiche

It is always a comforting feeling when there is a delicious breakfast on the Italian Kitchen Table. You wake up to the wonderful aroma that permeates the air and stimulates your taste buds and your desire to enjoy life. Included in the breakfast are healthy and stimulating ingredients. In this particular breakfast we have zucchini, eggs, onion, tomatoes, and roasted chicken. What a delicious combination of healthy foods.

3 small zucchini
1 med onion
1 med tomato diced
3 eggs scrambled
3 tablespoons olive oil
1 roasted chicken breast cut into small pieces.
Salt and pepper and seasoning to taste.

Wash and slice zucchini into thin rounds.
Peel and slice onion into thin rounds.
Wash and dice tomato.
Open and scramble eggs.

In lg sauté pan, on medium high heat, start to sauté zucchini in olive oil, until starting to brown and turn.
Add thinly sliced onion and allow to soften with heat and then fold into zucchini.
Sauté for a short while until tender and add diced tomato, folding into the mix.
Push sautéed veggies to the side of the pan and add the scrambled eggs to the center.
Allow to run through the veggies and as it cooks, scramble into the veggies.
Again, push contents of pan to the sides and add the roasted chicken.
Continue to cook until chicken is heated, and serve.

Frittata: Fold chicken into veggies, spread evenly in sauté pan, pour 4/5 scrambled eggs over chicken and veggies and heat until firm.

Quiche: Fold chicken into veggies, pour 5/6 scrambled eggs into veggies and pour into a 9" pie shell baking at 350 degrees for 20/25 mins until firm.

The Song « Official Site of We Are The World 25 For Haiti

The Song « Official Site of We Are The World 25 For Haiti

Baked Stuffed Pasta Shells

Baked Stuffed Pasta Shells

12 oz pkg of Jumbo Shells Pasta

Cook shells in boiling water and a little salt until tender but not fully cooked.

1 small onion chopped
1 clove of garlic smashed and shopped
2 eggs slightly beaten
8 oz of Ricotta Cheese
½ cup Italian flavored breadcrumbs
1 tblsp parsley flakes
½ cup grated Pecorino Romano Cheese
(optional: 2 cups finely chopped cooked chicken or turkey)

2 cups shredded Mozzarella Cheese

In la large bowl, combine:
onion, garlic, eggs, ricotta, breadcrumbs, parsley flakes, pecorino cheese.
(You may also add chicken or turkey at this time, also)
Fill Shells with mixture.

Spread tomato sauce on bottom of 9 x 13 baking dish with cover .
Arrange shells on sauce, then cover shells with tomato sauce.
Bake in 350 degree oven for 40 minutes.
Uncover, spoon more sauce over shells.
Top with Mozzarella Cheese and bake another 10 minutes.

Mema's Pizza Dough and Pizza

Mema’s Pizza Dough and Pizza Sauce

In a warm bowl, combine the following:

1 pkg yeast
1 ½ cups warm water
1 Tbsp light Olive Oil
1 tsp salt

Blend above ingredients and let stand for 20 minutes.

Flour (start with 5 lb bag)
Slowly add flour until you have a sticky ball.
Flour the ball of dough and place into a warm bowl that has been greased with butter.
Brush the top of the dough with light olive oil.
Put bowl in a warm place away from any drafts and allow dough to rise.
When dough rises, take half of dough and stretch into cookie sheet pan or
round pizza pan and form a crust around edge.
Put aside and allow to rise in pan while preparing the sauce for topping.

3 tbsp Olive Oil and a pinch of salt
3 cloves smashed chopped garlic
1 lg can kitchen ready tomatoes
1 stick pepperoni sliced thin

Heat olive oil and add crushed chopped garlic and a few slices of pepperoni
Add salt and allow to sauté for a few minutes
Add crushed tomatoes and allow to simmer for a few more minutes

Spread hot tomato on pizza dough
Add sliced pepperoni
Bake in 400 degree oven for 20 minutes or until brown on bottom.

Broken Pasta Three Cheese Lasagna

Broken Pasta Three Cheese Lasagna

Sauce for Lasagna:
½ lb each of ground beef, veal, pork
1 lg can Kitchen Ready Tomatoes
1 lg can diced tomatoes
1 lg onion chopped
3 cloves garlic smashed and chopped
Sprinkle of oregano and thyme (Italian Seasoning)
Salt and pepper to taste
(you may also add a sprinkle of red pepper seeds and a splash of red wine to increase and diversify the flavor)

Sauté beef, veal, and pork until browned.
Move to sides of pan and add chopped onion to sizzle
Add garlic to onion and continue to sauté until onion is tender
(add sprinkle of red pepper seeds at this time)
Sprinkle with salt and pepper and oregano and thyme
Add diced tomatoes and simmer for five minutes
(add a splash of red wine at this time)
Add Kitchen Ready tomatoes and simmer for 30 minutes


16 oz Ricotta Cheese
2 eggs lightly beaten
16 oz Shredded Mozzarella Cheese
16 oz Shredded Provolone Cheese
8 oz Grated Pecorino Romano Cheese


In large bowl combine Mozzarella, Pecorino Romano and Ricotta Cheese
Add eggs and fold to blend
Spread Tomato Meat Sauce on bottom of pan
Place noodles or broken pasta over sauce
Spread cheese mixture over pasta and cover with sauce
Repeat layers covering last layer with pasta and sauce
Sprinkle with Mozzarella
Cover and bake for 30 minutes in 375 degree oven
Uncover and bake an additional 10 minutes
Let stand for at least 10 minutes before serving

Savor the distinctive scent and taste of this delicious dish!
Italian Heaven for sure!

Te Quiero Mi Amor, Siempre

"Siempre"

Te quiero mi amor, Te quiero mi amor

Te quiero mi amor, siempre

Te amo mi amor, Te amo mi amor

Te amo mi amor, con mi alma

Mi corazon esta trieste,

Porque te vas, Porque te vas,

Se tu no vas estamos junto siempre

Choras:

Te quiero mi amor, te amo mi amor

Te quiero mi amor con mi alma

Tengo cuidado mucho y carino tan mas

Pero, no tengo mi amigo de amor

Choras:

Te quiero mi amor, te amo mi amor

Te quiero mi amor, con mi alma

Tu no mi quieras, y no puedo cambiar

y yo no tengo mi amigo de amor

Te quiero mi amor, Te quiero mi amor

Te quiero mi amor, s i e m p r e

Oatmeal Orange Apple Pie

In my quest to find easy recipes, I am constantly mixing and matching ingredients and techniques to minimize effort and time, but to retain deliciousness.

I have been experimenting with these bread crusts as a way to minimize the time of making a conventional crust and maximizing ejoyability.

This is also a great way to entertain my grandchildren when they come to visit. They can actually get the hands on experience of making an apple treat without too much of the mess.

The ingredients can be substituted for persons who are diabetic or on a diet by using whole grains and sugar free products and light butters.

I love to experiment and I am sure you will love this results as much as my grandchildren and I do.

I just took one out of the oven and we cannot stop eating it! Deeeeeeeeeelish

4 lg Courtland apples or apples of your liking
1 stick butter (4 tbsp melted in apples and 4/6 tbsp melted in microfor dipping bread)
¼ cup brown and ¼ cup white, or all brown according to your desire or availability
¼ cup Fifty50 sugar free low glycemic diet orange marmalade spread, or any jam of your choosing.
1 tbsp of cinnamon to sprinkle on apples
5 lg slices of hearty oatmeal or 12 grain bread or even maple cinnamon bread.

Take 3 or 4 large Courtland Apples. Slice into saucepan with 4 tbsp melting butter. ¼ cup brown sugar and ¼ cup refined white sugar. Stir, cover and cook for 10 minutes. Uncover, continue to cook 5 to 20 more minutes until broken down. Turn off heat and stir in ¼ cup orange marmalade glace and cinnamon to taste and allow to cool for a few minutes.

While Apples are cooling, take 6 slices of hearty oatmeal bread. Dip first 2 slices in melted butter and place buttered side down, bottom to bottom, in a 9” Pie plate. Cut the next two slice in half and dip in butter, placing on 4 sides lining the sides of the pie plate. Dip the two remaining slices in butter and cut in strips ½ inch thick.

Spread cooked apples, with orange marmalade glace and cinnamon onto the oatmeal bread. Top with the ½ inch strips forming sort of a lattice top.

Bake in 350 degree oven for 45 minutes.