Spezzato or Spezzatino as some will call it is a lovely way to make a stew!

This is traditionally made with lamb for Easter but you can make it with beef the same way.

This is VERY typical of my town of Roseto Valfortore as an Easter second course.

I hope you enjoy it!

First, brown the lamb that has been cut into small pieces (similar to the size you would put in a typical beef stew) with some onion garlic

Then cook in broth slowly (whatever kind-veg or chicken)…

Cook the cicoria (chicory greens such as dandelion greens which I think are best or even escarole etc) and let drain in a colander…

Now another bowl mix together

Grated “fresh cheese” “primo sale” (now this is not easy to find in America so you can use Ricotta Salata that some Italian stores will have... or without sounding sacreligious... Queso Fresco which is "fresh cheese" from a Mexical/Spanish store is very similar!)

Ricotta (not too much)—just enough to make it all stick together.

Formaggio grattugiato (grated cheese such as-grano padano or whatever

Pecorino)

Mix together

8-10 eggs… beat then mix with the cheese mixture… not too dense not too wet

Next... (this is where it has gotten contentious in between kitchens in Roseto...)

One friend will mix the cicoria already cooked into the mix of cheeses...

and another cooks the greens in the broth and leaves the cheese mix alone. You decide what you want to do. I just had to add this variation in here!

Once the meat is mostly cooked… (add the greens if you are putting them in the broth!) and then add spoonfuls of the cheese mixture to the top of the broth… Let it cook…and don’t touch it until it’s time to serve…

Then you can break it up when serving… you take the meat from underneath and get a ladle full of the cheese/greens and broth…

**** please note... this is how it was TOLD to me and I wrote it exactly as it was said to me. I tried to make it a little more "recipe" like but I wanted to pass on the recipe the way I got it as much as possible!

This is exactly how I make it and it's simply delicious!

Buon Appetito!

Love,

Dorina

I'LL MAKE A VIDEO FOR THIS ONE OF THESE DAYS!

It's a savory pie and oh so good. It's meant to be a treat after the fasting of the Lenten season.

I hope you enjoy my version of this recipe! (below you will find the written recipe on my own recipe card and a video I did on how to make it!).

I must add that although it is not traditional to make it without meat... I DO make a really tasty vegetarian one that is so good! I created the vegetarian version about 10 years ago for some guests who were vegetarian. I always feel bad when someone can't have something good that I make!!! So the Veg Version was born... and it's been a hit with vegetarians and meat-eaters alike!

Buon appetito!!! <3

Recipe from Roseto, Italy…Pasta al Tonno!!!

From the Fall of 2005 to the end of the summer in 2006, we lived in Italy. We were in my dad’s hometown of Roseto Valfortore. It is a beautiful little town up in the mountains of southern Italy. There were so many things we did and learned that it is going to be the subject of one of my books someday, but in the meantime, I can share some of the things I learned– especially the recipes– right here! One day while I was getting my hair cut, I was talking to the girl cutting my hair and she asked what I was cooking that day…which is often a topic of conversation anytime in the morning between women! I said I didn’t know yet and asked what she was making…and she told me Pasta al Tonno…..which is Pasta with Tuna. Well, all I could think of was “YUCK”!!(altho I didn’t say that!!)…. in my life’s experiences, the only time I had heard of the combination of any kind of pasta and tuna was what most Americans know of as “Tuna Noodle Casserole” . Now I will admit…I have never tasted one of these casseroles as just the thought of tuna, pasta and ANY kind of creamed canned soup made me think of this movie I saw once where the guy used a can of creamy soup to pretend to throw up and that’s all I can think of!!!!! Yuckyyyyyy!!! OK so back to my conversation about dinner…so I politely asked how you make it since I was trying to be open minded about everything new I was experiencing over there that year….after my initial “inner reaction” I have to say I was curious how they would make something like that in Italy! (***I must also make note of the fact that in my town, there are specific types of dishes you make on certain days…well Wednesdays and Fridays are FISH. Wednesdays because that is when the “fish guy” comes to town…and Fridays…well while we only eat fish on Fridays during Lent, in Italy they eat fish on Friday all year long!!! ) Well, I was pleasantly surprised that the recipe actually sounded interesting… SO…I decided I was going to try to make it. WOW!!! It was SOOOOOO GOOD!!!!! This has since become one of my signature dishes around here that my sons friends all want to try when they are here and I have given it to so many of my friends whose kids and husbands love it too. What a hit it has become! On top of everything else…it is SO incredibly easy that anyone can make it! So here it is….

Pasta al Tonno Ingredients: Olive oil, onion, canned ITALIAN tuna packed in olive oil(Genova brand seems to be the most common over here) tomatoes (either canned sauce or canned whole or even whole fresh tomatoes) peas or zucchini and heavy cream! ….oh…and don’t forget the pasta!!! I like it with the Farfalle (bowties), Rotini or some other kind of “nook and cranny” type of pasta that the tuna can get caught in!!! Of course any kind will do but these are my favorites.

This is what you do….

• Start with a large pot of water on high to boil for the pasta—by the time the pasta is done so will be the sauce so get it all going at once.(don’t forget to put a good tbsp of salt in the water!)Once the pasta is done drain it and put back in the pot. This will be in the works while you are making the sauce.

• OK NOW….Saute half a large or a whole medium onion in olive oil in a large frying pan (or saute pan or whatever you want to call it!!!)

• toss in the tuna with the oil it’s packed in (I have a family of 8 so I use 2-4 cans depending on what else I am having for dinner, how heavy I want to make it depending on how hungry everyone is or how many cans I actually have in the pantry!! but that being said... 1 can is good for 2-3 people)

• now saute the tuna with the onions for a few and then add the tomatoes. ( I want to specify that if you are using fresh tomatoes, I would cut them up and saute them with the onions. If you are using canned whole tomatoes I like to crush them with my hands in a bowl or if you like to cut them

into neat little pieces then that is up to you but crushing them releases more flavor…or maybe that is just my imagination! As for canned crushed or sauce add them after the onions are nice and clear)

• let all of this cook for a bit until nice and bubbly and the onions, tomatoes and tuna have all “melded” together a bit.

• Add salt and pepper to sauce.

• add peas and let cook for a few…(I use frozen peas, canned are too mushy but of course if you have fresh …woohoo!)

• now by this time the pasta should be done or almost done….

• so when you are just about done, add a nice big dollop of heavy cream ( I have never measured it out, I just pour from the container but I will guess about 1/4 to 1/2 cup or so…but really play with it and see what you like–or how much fat content you want!!!)

• stir a bit to mix, then if your pan is big enough pour the pasta into the sauce…if it isn’t, pour the sauce into the pasta. Toss it all together and serve with a nice piece of Italian bread!

***variation….I also like to use zucchini at times instead of peas….If you use the zucchini, I cut it in half length wise and then slice (like half moons), then I saute them in with the onions at the beginning. Since I don’t like my zucchini too mushy I start with the onions…let them cook for a minute or two and then add the zucchini. So now that you have one of my favorite recipes that I learned in Roseto Valfortore from my friend Maria Grazia I fully expect you to try it! It’s almost a one pot dish that has everything you need in it…grain, veggie and protein! It’s a nice “fill you up” yet you’ll have seconds and thirds “because it tastes so good” dish!!!

I have YET to have anyone not like it!!! I am making it tomorrow nite so I will add a photo after I make it.

♥Dorina

Ingredients:

2 1/2 Cups flour(300 gr)

2 1/2 tsp baking powder (10 gr)

1/2 cup sugar (100 gr)

3/4 cup butter (170 gr)

1 cup milk + 1 tbsp vinegar or buttermilk or heavy cream (230 gr)

Mix together and form into a disk (or two depending on what size you want to make) cut "like a pie" put wedges on baking pan and bake in pre-heated oven at 350F/180C for 15-20 min or until golden. ( a little longer if you make large scones!)

**you can also take the disc...wrap in plastic and freeze. Take out of freezer-cut frozen and bake as usual. Great to have on hand for a quick breakfast or to prepare for a party etc.

--------------

mix ins

for Cranberry/Orance scones

sub 1/3 cup fresh squeezed orange juice for 1/3 cup of the milk

add zest of one orange

add fresh or dried cranberries as desired to dough.

--------------------

Cinnamon Raisin Scones

roll dough and sprinkle with cinnamon, brown or any other sugar and raisins. Fold over and repeat until at least 2-3 layers (as seen in photo here) then form disk and sprinkle top with cinnamon and a little sugar.

--------------------

Blueberry Scones

add some vanilla to the dough

add blueberries-either frozen or fresh.

you can just add to the dough or do the foldover method as in the cinnamon raisin above.

Cinnamon is also a good addition to the blueberry.

-------------------------

Dorina's New Creation of

Honey/Lemon Scones with Chia

Substitute 1/4 cup fresh squeezed lemon juice or use in place of vinegar in the milk!

Add the zest of one lemon.

Add Chia seed to dough or in layers as above with

Bee pollen Honey granules.

Don't worry if the bee pollen turns dark brown or almost black... still tastes like honey!

-------------------

Other combinations to try

Apple/Almond

Lemon/Rosemary (use either powdered Rosemary or finely chop the needles!)

Blueberry/Basil

These are all so good!!!

Top any scone with a bit of powdered sugar, a simple glaze drizzle or just leave them plain!

These are low sugar by nature and with the various "additions" there isn't much need for other sweet toppings --unless it's a special occasion...then the powdered sugar or glaze looks so nice...and fancy!

Love,

Dorina

1/2 Green pepper

1/2 Onion

1 Celery stalk

1 clove Garlic

1 can Anchovies in oil

1 tbsp Pesto

1/2 Cup White wine

1-2 Tbsp butter

1/3 Cup Flour

1 Litre Milk + Water as needed

Oregano

Crushed red pepper

Black Pepper

Salt

1 tsp Old Bay

1 Zucchini

1 pound Crabmeat (lump or claw)

Start by dicing one zucchini, put in a colander, salt and let sit while you prep everything else.

Coat the bottom of a heavy pot and let warm. Add diced Onion, green pepper, celery, and one can of anchovies with the oil, pesto and last add the finely chopped (or garlic pressed) garlic.

Let start to become translucent and until the anchovies are completely broken up.

Add about ½ - ¾ cup of white wine

Simmer to let the wine cook off.

Now add about 1/3 cup of flour.

Stir it around. It will soak up all the liquid. Keep stirring it around to let the

flour “cook” for a few minutes.

A little at a time- add in about 1 litre of whole milk (or 2% if you must!)

Stir around on low making sure nothing it sticking to the bottom.

At this point add some water if needed. I usually add about a cup or two.

Add in a pinch of salt (not too much!), black pepper, red pepper flakes, oregano (just a bit!) and a teaspoon of Old Bay seasoning or the like.

Rinse off the salted zucchini. Add to the soup.

Now add 1 lb of crab meat. Stir.

Let cook for another 10-15 min on low.

Serve with some crusty Italian bread!

I hope you love this as much as I do!

I don't make cream soups often... but if you are going to... make a good one! ...like one that has added green veggies!

Buon Appetito!

Love,

Dorina

These are the times we make something hearty that warms the insides and reminds you that

"this too shall pass".

I actually have this love/hate thing with winter. I love the fireplace and cozy sweaters and fuzzy blankets.

But I desperately miss the sunshine.

So... how do we "feel better" when there's no sun?

Make a nice Spezzatino! Doesn't that sound nicer than Stew?

Haha!

This is a very simple recipe for a stew that is slightly different than your standard beef, potatoes and carrots!

I hope you like it!

Please note... the ingredient amounts are approximate. No real rules on this one. So make it how you think you will like it! ---and don't be afraid to just do it!

Spezzatino con Piselli

about 2 lbs of beef. (you can use "stew" meat or any other roast cut up in pieces)

1-2 carrots finely chopped... even grated if you like!

1-2 stalks celery finely chopped

1/2-1 onion diced

1/2-3/4 cup white wine

about 2 cups of broth

1-2 cups of fresh or frozen peas (up to you!)

flour (enough to coat the meat--I would start with 1/2 cup and add more if needed)

about a tablespoon or two of tomato paste. (the kind in the tube is the best but you can use any or none!)

Salt and Pepper to taste

Cut the beef and dredge with flour. Shake off any excess.

Brown the meat in a nice heavy pot with olive oil.

Once meat is browned on all sides add the wine.

Now add the carrots, celery and onions. Let them cook with the meat until soft.

Add the broth and the tomato paste. Stir around until all melded together.

Cover and let simmer for about an hour and a half.

Stir it occasionally and add more broth if needed.

Once it's done. Add peas.

Let cook for 5 more minutes.

Serve!

You can serve over rice or with a nice thick slice of Italian bread on the side!

Buon Appetito!

Love,

Dorina

I love a simple tasty dish that is outside the norm. This is an easy savory bread to make that you can use in place of a sandwich for lunch or as a snack or even as a breakfast!

Try it! You'll like it!!!

Ciambella Rustica. --- A Savory Bread Ring

200 g Red Cabbage (about a ¼ of a small cabbage)

20 g Lemon Juice (about a tablespoon)

1 spoon apple cider vinegar (tablespoon)

150 g scamorza mozzarella/ or other cheese (about a cup)

150g ham or other (about a cup)

1 red onion (or half red and half sweet)

3 eggs

80g XV olive oil (1/2 cup)

1 tsp salt

Pinch pepper

100g ricotta (1/2 cup)

300g flour (2 cups)

15 g baking powder (1 tablespoon)

Have 3 bowls

For the first bowl- slice the cabbage thin and then cut in smaller pieces

Add the vinegar and lemon juice -stir up and set aside.

In a frying pan- saute the diced onion with a little olive oil until lightly golden and soft.

Second bowl- fill with cut up cheese and meat/s and put aside

3rd Bowl- beat eggs and add olive oil, ricotta and salt and pepper.

Once these are all beaten together add in the flour and baking powder.

Mix until it’s a “dough” but don’t over mix.

Add bowl 1 and 2 to the dough mixture. Add the onions.

It will be a lumpy doughy mix.

Don’t think it should be all smooth. It won’t be!

Just make sure it’s all mixed together evenly.

Now scoop into a greased springform pan or a springform bundt or Angel food pan.

It’s nice with the hole in the middle. If you don’t have one of these pans- you can make one with a regular springform. You can make a center post out of an empty can covered with parchment paper and then fill it with water or some other weight. And voila… you have a perfect pan for a Ciambella!

Cook for 45 min on 375. Take out when a toothpick comes out clean and the top is golden.

Let it cool a bit before slicing. It will hold together better!

There will always be some little pieces that fall off… don’t throw them away! That’s the best part!!! Yummmm!!!

Enjoy it!

We sure did today!

Love,

Dorina

HERE IS THE VIDEO MAKING IT UP TO PUTTING IT IN THE OVEN!

Pastry dough

200 ml water

200 g flour

4 g salt

160 g butter

6 eggs ( approx. 300g)

For the pastry…

*In a pot -bring water butter and salt to a boil.

*Turn the heat to low and add flour stirring until it all comes together then

Continue over the heat for a minute or two.

*Take off the heat and let cool for a few minutes-but while still warm

*Add the eggs one at a time. Mix fully before adding next egg. The mixture

should slowly fall from the spoon and yet still hold “shape” when in the bowl.

Put dough into a pastry bag with a giant star tip.

Pipe into a circle on parchment paper on a baking sheet if you want to bake them.

180C or 350F for 15-20 min…until they have puffed up and are golden.

OR

Pipe onto cut parchment squares if you want to fry them.

Then you place the dough on the parchment directly into the oil. In about a minute you can pull out the paper and then continue to cook them turning them over until golden on both sides.

You can make minis(about a 2 inch circle) or full size large ones (about

3-4 inch circle)

Creme

250ml whole milk

100g sugar

50g flour

3 egg yolks

Peel of a lemon

1 pod of vanilla bean seeds or 1 tsp vanilla extract

Pinch salt

(this is a base recipe—but I usually double it because I love the creme!

Mix flour, sugar, and eggs together. Add milk a little at a time until mostly mixed. Add the lemon peel. Cook over medium heat until it thickens. When mostly thick add pinch salt and vanilla.

If it looks lumpy… keep stirring… it will break up! (if for some crazy reason it doesn’t … use a stick blender to smooth it out)

Take off the heat remove the lemon peels (it helps if they are big and you count how many you put in so you take the same number out! Haha!) and let cool in the refrigerator. Put it in a different bowl or baking dish where you can spread it out to cool faster if you are in a hurry!

Some people lay plastic over the whole thing to where it is touching the custard to keep if from forming a “skin”… BUT I don’t…. I LOVE the skin. So, I just let it cool and before using it I peel off the “skin” and eat it!!! **there have to be some benefits to being the cook!

Put crème into a pastry bag with a star tip. (not as big as the one for the pastry!)

To Assemble…

You can do this any way you like…

You can poke a hole in the top if the circle closed in cooking and pipe some creme inside and then pipe some in a circle on top of the pastry and top it with a cherry.

You can just put the creme on top with the cherry and leave the inside empty.

OR you can cut them in half… fill with the creme and finish the top as above.

It’s fully up to you. It’s YOUR kitchen.

This is how to make a simple tasty dessert!

I love Ricotta and I love Cake! So what better than a Ricotta Cheesecake and adding some of those awesome Italian Amarena Cherries to it!

This is really a simple recipe and since it has no crust and is low in sugar you can claim it as high protein and low carb! (well at least lower carb than other desserts!!

So... Here is the recipe! I hope you try it and enjoy it!

125g butter or about 1/2 cup (ok 1/2 cup is 113 grams but it works just fine!)

200g sugar or about 1 cup (sometimes I put a little less-as low as 150g=3/4 cup

4 eggs

1kg or 2 lbs ricotta

6 tsp of semolina (the fine kind) but you can also use any kind of flour -or in fact you don't need to use any at all! I saw a recipe that added it and I think it made the ricotta a little drier). If you are gluten free use an alternative flour or leave it out!

2 tsp cornstarch (cornstarch and potato starch are commonly found in Italian desserts it makes the cakes soft and tender)

1 tsp flavoring -vanilla or almond are my favorites!

1 tsp baking powder (this is optional. I put it in this particular cake and I don't know if it made a difference)

Juice of half a lemon

Cherries -- either Italian Amarena cherries in syrup or frozen cherries or fresh pitted cherries

you can use the cherries whole or cut in half.

Beat the butter with the sugar

Add the eggs then the ricotta and if you are using the flour add it one spoon at a time.

Add the corn starch, flavoring, baking powder and lemon juice and beat til fully mixed

Adding the cherries.

If you are adding fresh or frozen you can just stir them into the batter. If you are using the Italian Amarena cherries in the syrup, you can mix them in (but your batter will turn pink) or you can pour your batter into your buttered/greased 8 inch springform pan and "push" the cherries in one at a time leaving them closer to the top of the batter because the syrupy cherries are heavier and will sink. You can also stir some of the cherry syrup in the batter if you like.

(i usually also use parchment paper in my pan also -it helps keep the batter from seeping out of the pan in the beginning)

Bake at 175C or 350F for and hour to an hour and 15min.

Once out of the oven let it rest for at least 10-15 min. Then take the sides of the pan off and let it finish cooling. Once cooled enough refrigerate until ready to serve. It takes about an hour for it to chill.

BUT I gotta tell you... it tastes so good warm too! With a little whipped cream or a small scoop of vanilla ice cream.... delightful!

Ciao for now!

Love,

Dorina

I just love these! They are simple to make and not too sweet. Just perfect with that morning cappuccino or afternoon caffe' espresso!

They are truly an "everyday" cookie... but still wonderful to add a few to your holiday cookie trays!

This recipe is for a single batch -in fact it doesn't even seem to be enough dough to fill a single loaf pan but just take your t

ime... grease your fingers and spread it across the loaf pan. It will only come to less than an inch in height. It will rise slightly in the oven but not a whole lot, so don't be worried!

If you want a "taller" cookie-double the recipe and still only use one pan.

And personally even tho 1 tsp of anise seed is plenty, a little more is never a bad thing!

I hope you enjoy them!

(video is on my FB page and will be coming soon to this page for easier access!)

A lovely way to celebrate International Women's Day!

International Women's Day is celebrated every 8th of March... ***I always remember it because it's the day after my Birthday! --and now you will never forget my birthday because it's the day before International Women's Day!!! Woohoo!!!

I'm not going deeply into the history of the day because you can look that up anywhere...

What I am going to share is my memory of being in Italy at this time of year for the first time back in 2006. It was beautiful. Not like Valentines day where there is too much hype and expensive roses. Nope. Just people getting small ribbon tied bunches of yellow Mimosa flowers and dropping them off to their Mammas and Nonnas, sisters and friends... there was just a little hint of yellow everywhere like sunshine streaming thru the blinds on your windows.

If you can't get a hold of Mimosa flowers or just want to do something a little extra special...

Try this Mimosa Cake.

It's not too sweet but just right. There are few extra steps for this cake... but each component is quite simple. It's just the giving of a little more of your time that is special for the other women in your life!

Have fun with it and Enjoy!

For the Cake--- Pan di Spagna (Italian sponge cake)

7-8 eggs

200g/1 cup sugar

150g/1 1/4 cups flour

100g/3/4 +1 Tbstp cornstarch (or potato starch)

Vanilla -bean or extract

Salt

Beat the eggs with vanilla and pinch salt

Add the sugar slowly

Let it whip til you can "write" with it

Fold in the flour and starch being careful not to lose the "fluffiness" of your whipped eggs!

Divide batter into 2 greased and floured 8 inch pans ( i like springform but it's not necessary)

Bake at 160C/320F in regular oven 40 min or until toothpick is clean.

Pastry Creme/Crema Pasticiera

400g/1 1/2-1 2/3 cups whole milk

225g/1 cup heavy cream

vanilla

5 egg yolks

100g/1/2 cup sugar

55g /1/2 cup cornstarch

zest of 1/2 lemon

In a pan, heat milk and cream on low heat

in a bowl whisk yolks, sugar and vanilla til fully mixed

sift starch into egg mixture

CAREFULLY pour one ladleful of hot milk into eggs all while whisking continuously

to temper them.

repeat with another ladleful

now you can pour the egg mix back into the milk pot. keep on warm heat while still whisking until thickened to a creamy custard.

Once finished. Pour into a low dish to cool (like a lasagna dish)

cover it with plastic or foil or another pan so that it won't make a skin on top. You want it to stay creamy and spreadable!

take about 1/2 cup of heavy cream and whip with 1 tsp powdered sugar until thick.

Once custard is cooled you can fold in the whipped cream.

Liquor mix

Mix 1 cup water, 1 cup liquor of your choice (Gran Marnier, Limoncello or Rum ) plus 1/4 cup of sugar in a small pot. Heat up until sugar is fully dissolved. Set aside and let cool.

ASSEMBLY!

After 2 cakes have cooled.

Take one cake and cut into small cubes. --yes the whole cake!

Take the other cake and slice in half across the middle.

place on two dishes and take the alcohol mix and drizzle over both layers until used up. Saturate the whole thing!

Spread cream mix on one layer nice and thick and place second layer on top.

Now "frost" the entire cake with the rest of the pastry cream.

Take the cake cubettes and cover the entire cake. You will actually use up all the pieces! (or if not you have a snack!)

Lastly sprinkle the top with some powdered sugar and VOILA!

You now have your beautiful Mimosa cake

**note--keep this cake covered or the cubes with dry out!

***this is also fun to do as cupcakes!

I hope you all have a wonderful FESTA DELLA DONNA!

God bless us every one!!!

Love,

Dorina

(Please subscribe to my youtube channel! Just click on the video and hit the red subscribe button!)

A Cacciatore is a hunter in Italian. So Chicken Cacciatore is a "Hunter's Stew".

This is a dish that is simple and tasty and warms your insides when you've come in from the cold!

In Southern Italy, it is very common to cook chicken in sauce like this even though it's not as common in America. Once you try it... you'll make it like this all the time!

For some reason this is a dish that a lot of people have been asking me about for a while now...

So... here it is!

Ingredients

Chicken on the bone in parts-I prefer using thighs and legs but you can use any mix of parts or all.

For about 2 lbs of chicken...

one chopped Onion

2-3 chopped carrots

2 chopped celery stalks

1-2 cloves of garlic roughly chopped

3-4 chopped fresh tomatoes or a large can/jar of chopped tomatoes or sauce.

1 cup of red wine

Extra virgin olive oil

Rosemary

Parsley

Salt

Pepper

Directions

Begin with a heavy pot with just a light coating of olive oil in the bottom. Warm it up and add the chicken skin side down. Once it starts to brown turn the chicken over and add the chopped carrots, celery and onion and the garlic.

Let the vegetables sweat down a bit then add the tomatoes and the red wine.

Add the Rosemary sprig (if you have fresh) or if using dried then chop it up fine.

Add a pinch of salt and pepper to taste.

Let it cook for about 45 min to 1 hour. If it gets dry you can add a little water.

Once it is all cooked down taste for salt and add some if you need more.

This is a great "sauce" to put over pasta or rice and the chicken is perfect for your second course!

This is one of those wonderfully hearty meal that fills you up with happiness! :-)

Buon Appetito!

Baci,

Dorina

Chicken Marsala is something I just love to make and it's a big hit in our home!

When I was growing up in our family restaurant, it was one of my favorite dishes and one I would always recommend to customers! I used to ask the kitchen to make it for me without the mushrooms when I was younger...but sometimes they would forget! This is how I learned to love mushrooms!...and don't tell me you hate mushrooms-this dish will change your mind! You see, the sauce was SO good you didn't want to leave even one drop on the dish... the mushrooms became a vehicle for the sauce! And I suddenly realized that mushrooms weren't that bad after all!!! Of course, a good piece of Italian bread soaks up extra sauce also!

This is a "restaurant" quality dish... it's just that it's not a hard dish to make if you know how! The splash of cream at the end is what puts it over the top! Just that little drop of decadence .... wow...

OK...

Ingredients

Boneless Chicken Breasts

Mushrooms

All-purpose flour

Olive oil(NOT extra virgin) or Sunflower oil

Marsala wine

Broth- chicken or vegetable is fine

Butter

Heavy cream

Salt and Pepper to taste

So start off with as much chicken breasts as you need! I usually count one breast per person if only 2 people but 2 breasts is usually plenty for 3 people... so judge accordingly!

Thinly filet the breasts. You can usually get 3-4 filets out of one chicken breast. Take your time. Practice makes perfect!

Flour the chicken breasts

Place chicken in a heated fry pan with a light coating of oil.

(chicken should lightly sizzle when put in the pan)

Cook on one side until sides begin to turn white... then turn over. Chicken should be just barely golden.

Once you've turned your chicken add a pat or two of butter. (1-2 tbsp)

**if you have more chicken than will fit in one fry pan cook first batch on both sides(don't worry if not 100% cooked thru it will finish when you make the sauce) and put on a plate. Cook second batch. Then once you turn that batch over add the rest of the chicken back on top of that and then continue making the sauce!

Start with about a half cup of Marsala... but keep the bottle handy! Depending how much chicken you are cooking you may use up to 1-1 1/4 cups. (always add the Marsala at the beginning so that the alcohol taste cooks off. If you end up adding more later make sure you cook the sauce a little longer!)

Add the mushrooms -sliced

Depending how much chicken you are making and how much sauce you want you can add a little more marsala (but don't over do it!) and you can also add some broth.

Add salt and pepper to taste and turn chicken over...

This all takes just a few minutes... and mushrooms will be visibly cooked and soaked with sauce.

At the last minute add a splash of heavy cream, panna or even whole milk as a last resort!

Stir it all up... let bubble for a minute or two.

AND you're done!

You will get lots of love from the family and lots of compliments from guests! It's also a great dish to make for a party in quantity. Cut the breast slices in half and make a little extra sauce so that as you keep it warm during the party it doesn't dry up! If it thickens at this point... just add some milk and stir it in! (hey -you gotta know all the tricks!)

This is one of the first dishes all my 5 sons learned from me to make to impress the girlfriends! It's definitely one worth saving!

Buon Appetito!

Baci,

Dorina

#DorinasKitchen #BacktotheTable #BT3 #RosetoEffect

This makes a great weeknight treat as it is just sweet enough and if you want to dress it up for a special occasion or for company add this little lemon glaze which just puts it over the top!

Remember... if you make even a simple dessert... everyone stays at the table longer!

INGREDIENTS

Cake

2 cups Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup butter

3 eggs

1 cup milk with one teaspoon of vinegar mixed in

2 tbsp lemon zest

2 tbsp lemon juice (fresh)

(if you are short on lemon... add a bit of Lemon extract)

Glaze

Juice of one lemon

zest of one lemon

enough powdered sugar mixed in to make a glaze to pour over the top.

(if you end up needing more than you thought you can always add a little milk and sugar)

Mix the butter, sugar and eggs...

Mix the flour, baking powder, baking soda and salt.

Now alternate mixing the flour mix and the milk/vinegar into the butter mix ending with flour.

Lastly... add the lemon zest and lemon juice.

Pour into a greased pan. (in this video I also "sugared" the sides of the pan but it's not necessary. You can just grease with oil.

Bake for about 30 minutes or until toothpick comes out clean. This is a dense moist cake.

Let cool a bit then pour the glaze over the top and let drip down the sides.

Enjoy!!!

Please let me know if you try this recipe! It is truly refreshing!

A great midwinter reminder that Summer will come again!!!

Buon Appetito!

Baci,

Dorina

#DorinasKitchen #BacktotheTable #BT3 #RosetoEffect

I always made Turkey meatloaf for my kids as they were growing up... I personally was never a fan of "regular" beef meatloaf with red sauce/ketchup on top. (yuck)

But I found out years ago... just trying to make an easy meal that would feed the 8 of us that this kind of meatloaf was more to my liking! I basically took my meatball recipe and embellished a bit...often adding shredded veggies to the mix to make sure the kids got all the vitamins I could stuff into them!

So... here goes!

for this recipe I used

2 pounds of ground chicken (or turkey)

1-1/12 cups shredded zucchini

1-1/2 cups shredded carrots

1 medium or 1/2 a large onion diced and sauteed to soften

3 cloved garlic minced and cooked with the onion or put thru a garlic press directly into the mix

about 3 large handfuls of breadcrumbs

about 1/2-3/4 cups of grated cheese

2 eggs(I use 1 egg per pound)

salt and pepper to taste--but go light on the salt depending on how much and which cheese you use!

Mix all together

Form into loaves or even burgers...

Cook for about 35 minutes or til firm to the touch.

(cooking time really depends on how thick you make your meatloaf. I used to make two long skinny ones you may like to make one big fat one! And of course burgers cook quicker!

Buon Appetito!

Baci,

Dorina

#DorinasKitchen #BacktotheTable #BT3 #RosetoEffect

Ingredients

• 300 g Flour (I like using half white-half whole wheat)

• 100 g Sugar

• 4 g baking powder (one spoon!)

• 50 ml Milk (preferably whole but any milk will do!)

• 100 ml Sunflower Oil

• 1 Egg

• Zest of one Lemon (or a lime or an orange!)

• 1 Apple

• 30 g Raisins -half dark and half golden

• Almonds- chopped or slivered (and if you don't have almonds or are allergic... use walnuts, or pine nuts or even sunflower seeds or pumpkin seeds!)

Mix the dry ingredients. Add in the wet ingredients... and then add the raisins, apples and almonds!

Shape into large rounds... flatten slightly. Space well on baking sheet.

Bake for 15-20 min at 180C /350F... until edges start to brown and tops just a bit golden. (but you can cook longer if you like harder cookies.)

Let cool and store in a covered container near your coffee pot!

These are big lumpy cookies... make sure you are careful when shaping them and make sure all the raisins and apple bits are "inside" the dough!

They are crispy on the outside and softer on the inside... And they hold that outer crispiness! With little sugar and most of the "sweetness" coming from the apples and raisins, and a little crunch (and protein!) from the nuts... they are a great way to start the day! 2 of these with a cappuccino... YUM!

They are also great to have in the afternoon so you can make it to dinner!

I hope you love these as much as I do! You just may find yourself making a batch every couple of weeks to keep in that jar by the espresso machine like I do!

Baci,

Dorina

(here's the video! )

This couldn't be an easier recipe... because it isn't really a recipe. It's a bunch of the right ingredients that you mix together until YOU like it!

Take whatever amount of mushrooms you have. You can use white button mushrooms or baby bellas or whatever...

1. Wipe them clean with a clean cloth. If they are really nasty dirty... you can rinse them but pat them completely dry right away.

2. Cut them up. I usually cut them in half then slice and put in a bowl.

3. Add a little vinegar (either white, red or even apple cider.

4. Squeeze some fresh lemon juice. For about 8oz of mushrooms I'd use 1/2 to 1 whole lemon.

5. Add some Extra Virgin Olive Oil

6. Chop up or squeeze through a press 2 med/lg cloves of garlic.

7. Chop up a few sprigs of fresh parsley and add to the mix.

8. Now stir, taste... believe me when I tell you that you'll know if you need to add a splash more vinegar or if it's too acidic add another splash of oil!

9. Add salt and black pepper to taste AFTER you've tasted it without. The vinegar makes it not need so much salt for some reason.

10. Add Hot Pepper flakes if you so desire. Start with a pinch and go from there.

Now once everything is in the bowl... just leave it out on the counter for a while and stir every now and then. You will see it all start to meld together and soak up all the flavors. Taste it every now and then also... (just because it is so good!!! and you may not get any after you put it out for others!)

Once it's marinated for a while you can put in a jar-and top with a little more extra virgin Olive Oil-this will congeal a bit on top and help preserve it when you store in the refrigerator.

These mushrooms are great on an antipasto platter, as a side dish, on toasts as a bruschetta or with a spoon out of the jar! I hope you enjoy them!

Ciao for now!

Baci,

Dorina

(If you like my video please subscribe to my YouTube channel! thanks!)

So back in 2012 when Hurricane Sandy hit New Jersey we were hunkered down in our house with the windows boarded up.---why boarded up?

Well... that's a funny story! You see 2 days before the storm was to hit our cable tv went out. I called the cable company and they said they could have a technician out the next day! I was so surprised but also very happy!

So the next day not one but two guys showed up at my door. Again.. I was very surprised. So as I always do, I chat with them as they are doing their work and come to find out they weren't even from NJ. One was from Florida and one from North Carolina. I asked why they were "up here working" and they said they were up for the storm. Wow... I was surprised yet again!

So the next thing one of them said was... "Y'all aren't ready!" ...

I looked over at him and said... "what?" and again he repeated... "Y'all aren't ready!"

"But what does that mean?!?" I came back at him!

He said "I'd have my windows boarded up or at the very least taped up...I've seen MANY a window blown in and that glass can be deadly!"

So now I'm thinking CRAP! and I'm getting nervous!

So real quick, I called Nico (son #2) who was out and had a pickup truck... "Nico! on your way home stop at Home Depot and pick up a few sheets of ply-wood!"

"WHY? WHAT FOR?" was the typical young man answer I got!

So I told him and he grumbled but did what I asked!

He got home and I told all the boys to get outside and cover the dining room window which was a giant set of 3 windows with 100 year old antique glass which faced the wide open corner our house was on across the street from a field... needless to say we usually got the wind on that side of the house!

Grumbling... which I continued to hear outside as the boys were hammering the boards to the house...

they got the job done! Tino who was a senior in high school at the time was having a fit... "You do realize everyone in town is going to think we are crazy!" I told him that I didn't care. That if even ONE window in town blew out I'd feel justified. (needless to say one of the boys friends house had a giant bay window blow out during the storm! ***mammafeltjustified!

So the storm came... the electricity went out and the wind was HOWLING and the rain POUNDING...

I had a gas range so we cooked and baked and made this cake for the first time... so that is why we call it Hurricane Sandy Cake in my house! In the meantime... as we were huddled around the table feeling safe and secure eating cake by candlelight... Tino suddenly blurts out... "Man, I'm so glad we boarded up the

windows!"

So... this is the cake we made! I had originally found it titled Anti Crabby Cake... and I first actually thought it was a Crab Cake recipe! LOL! (I did change it up a bit tho!) But it truly does make you happy when you eat it! No crabbiness allowed!

Easy and yummy. Make your own memory with it! Enjoy!

Pineapple Cake ---

aka Hurricane Sandy Cake aka Anti Crabby Cake!!!

CAKE

20oz/590g crushed pineapple –with juice (either canned or fresh)

2 cups/ 250g flour

1 1/4 cup/250g sugar

2 eggs

2 tsp/10g baking soda

FROSTING

8oz/226g Cream cheese (room temp)

4oz/113g butter (room temp

2 cups/242g powdered sugar

1 tsp/6g vanilla extract

2 tbsp/32g milk

For Cake- just mix all together. Pour into 9x13 baking dish. No need to grease it.

Cook at 350F or 180C for about 30min or until just golden and firm to the touch. (check it around the 25 min mark! --it goes from golden to a brown very quickly. Still tastes the same but not as pretty!)

For Icing- mix together and spread on cake while cake is still warm in the pan.

Cut into squares and serve from the pan! (I have a pretty white baking dish I like to use then it looks nice on the table too!)

Have fun!

Love,

Dorina

I love anything citrus! and add the tartness of some cranberries and WOW! I'm happy!

Here is a quick and easy recipe to change it up from just making cookies at the holidays or anytime for that matter!

Make some mini loaves or make mini bundt cakes and it changes the whole texture and flavor but it's all GOOD!

Cranberry Orange Cake

Mix all the dry ingredients together first...

2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

now in another bowl mix the wet ingredients--

1/4 cup extra virgin olive oil

3/4 cup orange juice (fresh squeezed is best!)

1 Tbsp orange zest

1 egg

1 cup chopped cranberries (i usually just cut them in half!)

optional--1/2 cup chopped nuts (i usually use walnuts or pecans)

Slowly add the wet to the dry... don't over mix... you want it all just moistened.

Spoon the batter into a wax paper lined or oiled loaf pan or mini loaf or mini bundt pans.

Push the batter away from the center... so they cook more even.

Bake in oven pre-heated to 350F or 180C and cook til toothpick comes clean. (about 20-25 min... but it depends if you are making a large loaf or minis!)

They come out a beautiful golden color... and the mini bundts come out a little darker...

Let cool completely and then wrap.

Enjoy!!!

Buon Appetito!

Baci,

Dorina