ITALIAN GARLIC MASHED POTATOES

I was born Irish, but after 30 years, married to a man named Giansante, I've learned to cook, at least the Italian basics, really well.
These are my Italian Garlic Mashed Potatoes, and they are outrageous. My girlfriend's mother, turned me on to these, when I was about 10 years old. I've since tweaked it here and there, added a few things, and came up with a side dish that it is always a hit in our house. Flavorful and just the right amount of garlic, (not enough to over power the potatoes.) I don't like breathing garlic fire, after I eat, so you are safe here. This just has such an amazing mixture of texture and flavor.

 

Prep Time: 10 minutes, Cook Time: approximately 15 minutes,

Yield: 4 - 5 servings

 

 

Ingredients:

 

6 medium large potatoes, (about 4+ lbs.) washed, peeled and cut up into small pieces. (They cook faster, and more evenly this way.)

2 large cloves of garlic, minced. (use more, up to 4 cloves, if you really, really like garlic.)

4 oz. butter, sliced into small pieces, leave out at room temp. until ready to use.

1/2 cup grated locatelli cheese, (Romano) (but Parmesan cheese works just as well)

3/4 C. milk (more or less, according to texture preference)

1/8 tsp. dry Italian Seasoning

1tsp. fresh basil, very finely chopped. (use dried if necessary)

1 tbsp. fresh chopped chives (use dried if necessary) *TIP* Instead of chopping chives, I use kitchen scissors, it makes life a lot simpler)

1 tsp. sea salt (use regular salt if necessary)

1/4 tsp. fresh ground pepper

6-7 cups water (to boil potatoes in)

salt and pepper to taste

 

*Don't be afraid to change amounts of things like butter or milk. Some people like their mashed potatoes creamy, others lumpy, so add or decrease, according to preference. These are a little bit of both.

*TIP* The key to great mashed potatoes is not over mixing them.

Otherwise, you get potato glue. *LOL*

 

Directions: 

• In a large pot, that you can use an electric or hand mixer in, add the water and salt, and bring to a boil.
• Once water is at a rolling boil, add potatoes, and minced garlic. Cook for about 25 minutes, or until desired tenderness. Drain the potatoes, and put them back in the pot.
• Add cheese, Italian seasoning, pepper, basil, chives and butter.
• With hand masher first, smash those potatoes. (This cuts down on how long you have to mix) Now use electric mixer on whip, begin to mix the Potatoes, while slowly adding the milk. Rotate the bowl as you mix. *Remember, don't over mix*
• Stop adding the milk once you have the consistency you want, (I like them somewhat "lumpy"), salt and pepper to taste. Serve while hot.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

RIGATONI PASTA PIE

I have collected tons of recipes over the years. But I have to say, this is one of the best. It is impressive to look at, and incredibly, delicious to eat.
I would like to be able to take the credit for this brilliant work of art, and mouth watering recipe, but I can't. I found it online one day, and tucked it away for a "can do" meal. This is the 3rd time I've made it. And you can be sure it will become a staple of this household.
I will confess I did change a couple of things, but, only for my personal taste preference though.
This is a spot on recipe. If you follow the directions. It will come out perfect every time.
What I loved about it was, that it was actually easy to make and not nearly as time consuming as I thought it would be. Your friends will truly be impressed, if served at a brunch or pot luck dinner.

 

Dinner was just for my me and my husband the other night, and we were glad *LOL* We didn't have to share this beautiful piece of culinary artistry with anyone, and just "pigged" out !!!

It would be perfect with a nice a merlot, or even a zinfandel, red wine, but this night, we choose a hearty beer. Sammy Adams Lager on the left, a Sierra Nevada for me, on the right. I probably have a glass of beer. about 5 times a year!!! Because I like it too much!!!  *LOL* 

Ingredients:

 

 1 lb. rigatoni pasta

 1 lb. ground beef 

 2 garlic cloves (minced)

 1/4 teaspoon fresh ground pepper

 your own homemade sauce (or 1 jar of  your favorite store bought spaghetti sauce)

 salt

 1 cup finely grated Parmesan cheese

 2 cups grated mozzarella cheese

 15oz ricotta cheese 

(The original author of this recipe also added 4oz. cream cheese. I did not. With name like "Giansante" I just couldn't make myself do it *LOL*)

 2 eggs

 1 tsp. basil

 1 tsp. oregano

(This is where preference comes in. I associate oregano with pizza, not my Italian meals. It's taste is noticeable and for me, I didn't want the "pizza" flavor, so I omitted it.)

 1 cup onion

 spring form pan

 cooking spray

 

Directions: 

• Boil the noodles according to the directions on the box.
• Stop cooking when they're still very firm and avoid stirring more than once, so they do not fall apart.

This is really important, because you don't want the rigatoni to break or tear.

• Once done, drain and run cold water over so they are cool enough to handle. .
•  In a large skillet, brown the ground beef and then, drain excess grease.
• Add chopped onion and garlic. (cook slow and low, stir often, you don't want your onions and garlic brown, when the onions are translucent and a golden yellow color, proceed to the next step.)
• After about 5 minutes add cream cheese and stir until melted.

I do not add the cream cheese when I cook this meal.

• Add spaghetti sauce next. (I used the equivalent of about 1/2 a jar.)

 Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano (I left this out) and 2 eggs until smooth. (I also added salt to taste and parsley instead of oregano. With the exception of raw pork and chicken, I really do taste as I go. *LOL* 

 



• Set the mixture aside..
• Use cooking spray on the bottom of the spring form pan first to avoid sticking.
• Tightly pack pasta into pan, standing each piece on end

 



• Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture.
• Close the bag and snip the corner of the bag and pipe a small amount into each noodle until it's full.



 

• After piping the mixture into the pasta tubes. Gently bang the pan down straight on a good work surface a couple of times, packing down the cheese filling and sauce. At this point if your pasta tubes have room left, fill them up again. The more you can pack in the better it tastes *LOL* (I repeated this step one more time, but it probably isn't necessary.) 
• Pour the red ground beef sauce over the whole top and push down as much as possible, without squashing the pasta of course *LOL*.

I went astray on this step too. I added the remainder of the pasta sauce over the noodles first, about 1/4 cup since I did not add the cream cheese to the meat mixture. Not too much, you don't want to drown them either.  I just like a bit more sauce that what was called for in the original recipe. I thought it was a tad too dry in the pasta section, the first time I made it. (Again, ...this is a personal preference.) I poured the sauce alone, on the top so it would seep down into the pasta.

Then, I added the red ground beef mixture.

 Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you can use low fat or skim if you are looking to cut calories.)

• 
•  Bake at 350 for 20 minutes and...
•  Then broil until the cheese turns bubbly. (watch this last step closely, you don't want the mozzarella to burn, just a little brown and very bubbly, otherwise the cheese will get hard!!! And we certainly don't want that. If you are worried you will get distracted, you can even omit this step. It really won't make a difference. I actually prefer it without broiling at the end.)

 

 

Serve with a small bowl of sauce, in case anyone wants more. A crusty Italian Bread, and a nice glass of wine. And, if there's room, a nice light salad, tops the meal off!!! I like a simple little cucumber salad with it. 8D

 

 original recipe courtesy of: http://tinyurl.com/rigatoni-pie

 



NOW ENJOY!!!



BREAKFAST QUICHE

This is a family favorite in my house. I've tried tons of different variations for this recipe, but, I know what my family likes too. The great thing about this recipe, is that it is very versatile. You can add, or delete, anything you want... and it's always awesome. This is a great dish for a Sunday brunch or, even a potluck dinner. The possibilities are endless.

 Prep Time: 30 minutes,  Cook Time: 48 - 50 minutes, Yield: 1 9-inch quiche

 Ingredients:

Crust: (A pretty standard crust for a quiche, and so simple to make, that you truly won't believe it)

 11/2 cups all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon baking powder
 1/3 cup olive oil
 4 tablespoons milk

Filling for the Quiche:

 2 - 3 small/medium cooked, cooled potatoes (I microwave them) Once cooled, then peel.
 11/3 cups shredded mozzarella cheese
 1 Large Onion, diced and sautéed
 6 very large mushrooms, sliced and sautéed
 2 cloves garlic, minced and sautéed
 (I sauté all at the same time. First adding the mushrooms, then onion, and finally the garlic. They are ready when the onions are translucent, but you don't want to brown or burn anything, so for this part, stir often).
 1/4 cup grated Parmesan cheese
 6 slices bacon, cooked and crumbled
 5 large eggs
 1 cup milk
 1 tablespoon thyme
 3/4 teaspoon sea salt (regular salt is fine too)
 1/4 teaspoon freshly ground black pepper

Directions:

Make your crust first, this step takes all of 3 minutes, Honestly! I got so excited making this, that sadly I did not take step by step photos. But... this recipe is so easy, I think you will all have no problem. Next time I make this, I will add a few, I promise ;)

•Preheat your oven to 425 degrees. In a bowl mix the flour, salt, and baking powder with a fork. In a separate bowl mix together the oil and water, then pour over this over the flour ingredients. Stir with a fork until the dough is moistened and crumbly.
•With clean hands of course, pat down the dough across the bottom of a deep dish 9" pie pan and work it up the sides of the pie pan. Try to keep the thickness even as you move the crust around and up the sides of your pan. Prick the bottom of the crust with a fork liberally, and bake for 9 minutes. Remove from oven, set aside and allow to cool.
•At this time, lower your oven temperature to 350 degrees while you begin to prepare the delicious filling.
•Cube the potatoes and evenly spread across bottom of the crust, (I smash a few as I go),cover the layer of potatoes with the sautéed onions, the mozzarella cheese, then the Parmesan cheese on top of that. Then your sautéed mushrooms and crumbled bacon on top of  that.
•In a large bowl mix well, the eggs milk, thyme, salt and pepper with a fork. Slowly pour over the filling you just layered into your crust. Be careful here, do it slowly so nothing runs over the pie pan rim. You want all that mixture to seep down into the other ingredients.
•Place your pie pan into the oven, and bake for about 45 - 50 minutes until center is firm. Test with a toothpick. If it comes out clean, it's done. Remove from oven and allow to set for at least 15 minutes before slicing.

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen



 

                                       

                                                          

CINNAMON APPLE LOAF

I am not much of a sweet eater, but... I love having something delicious and satisfying when I do get the urge!!! It's always great to have something "home made", that you already know is awesome, when friends stop by too!!!
This is the time of year that I pull all the "Fall" Recipes out, and... where I look for things that are wholesome, delicious, and don't take too much time to make.
I love this!!! It's not a cake, and... it's not a bread. It is between the two. *LOL*. I look forward at night, to having it in the morning, and so will your family... lightly toasted with a little butter. Mmmm... it doesn't get much better than this!!!
The recipe is quick, and made from scratch. You really can't make a mistake, unless you undercook it. But we will watch this step closely. It doesn't require a lot of ingredients, and... You will be so, happy later... that you took the time. If you have 5 more minutes, then MAKE 2!!!

 

 

Ingredients:
 

1 1/2 cups all-purpose flour
2/3 cup white sugar
1/3 cup brown sugar (not packed)

2 eggs

1/2 cup butter, softened

1 teaspoon ground cinnamon

1 1/2 teaspoons vanilla extract

1 3/4 teaspoons baking powder

1/4 cup milk

1/4 cup apple juice

1 apple, peeled and chopped

Loaf Pan
Electric Hand Mixer

*missing from photo: milk and apple juice*

Directions:

• Preheat oven to 350 degrees
• Lightly grease a Loaf Pan. (I use a bit of butter on a piece of wax paper.)
• Mix brown sugar and cinnamon together and set aside. (leave a handful aside for the top of your loaf too.)
• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy
• Beat in eggs, 1 at a time, mixing
• Add vanilla extract
• Combine flour and baking powder together in another bowl
• Stir into creamed butter mixture.
• Add milk and juice, into batter, mix until smooth.
• Pour half the batter into the greased loaf pan
• Add half the apples and 1/2 the brown sugar cinnamon mixture
• Push down  a little bit on the apples and sugar mixture, into the batter with the back of a spoon 
• Now, lightly swirl apple mixture into batter with a fork, you don't want to mix it, but you do want those nice brown swirls to be seen throughout the batter
• Pour the remaining batter on top; layer with remaining apples and more brown sugar/cinnamon mixture. Swirling again, through the dough you just poured. You want to see some nice brown swirls in the dough again.
• Add more brown sugar/cinnamon mixture to the top of your loaf. This will become the nice crumbly topping.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out lean... (about) 40 to 45 minutes. I use an electric oven, so check at 35 min, if you have any doubt.

It doesn't get any better than this!!!

 

NOW ENJOY!

© 2013 Jayne's Crazy Kitchen

HEARTY CHICKEN SOUP

Some people seem to think that making Chicken Soup from scratch is an all day affair. If it was, I wouldn't be making it believe me... It is well worth the few minutes of preparation, to see the empty bowls at the end of the meal.

I look at Chicken Soup, as an entire meal, if cooked correctly. It should have a good balance of vegetables ~ proteins and YES... fats. This fits the bill to perfection. Add a small light salad, and some warm toasted, crusty Italian/Sourdough Bread, and you have the "Perfect Meal". We added a nice, Dark Oktoberfest Beer, but a glass of red wine would have been equally good ~  

  

This particular recipe was prepared and cooked, with 1/2 an already roasted chicken, which is why I chose the ingredients I did. If I am making this soup from the very beginning with a raw chicken, I do change a few ingredients, and prep a little differently, which I will note, at the end of this posting. This recipe well feed approximately 4. 

 

Ingredients: 

1 - 1/2 Already cooked, Roasted or Rotisserie Chicken

48 oz. Chicken Stock, or Chicken Broth

1 C water

4 Carrots, *peeled, and sliced* (Place in pot of cold water and set aside)

2 Lg. Celery Stalks

1/2 Lg. Onion *sliced (then coarsely diced)

3 cloves Garlic, minced

2 tsp. Bells Seasoning

2 Bay leaves (Lg.)

1/4 tsp. thyme

1 tsp. Basil

1 tsp. Parsley

2 Lg. fresh sprigs of Sage (or 1/4 tsp. dried)

1/2 tsp. Rosemary

1/2 tsp. Salt (I prefer sea salt)
1/2 tsp. Paprika

Pepper to taste (I prefer fresh cracked black pepper)

1/2 pkg. of Egg Noodles

6 quarts water (to cook noodles in)

Salt

4 drops olive oil

Alternatives: (you can also add 1/2 half diced orange/yellow turnips (needs to be added in the last 25 minutes left of cooking), or snow peas, as many as you like, (in the last 15 minutes of cooking as well...) each ingredient, only adds more to the soups flavor. But don't overdo it either. There is a lot to be said for simple, hardy, down home fare.) 



Directions:

• Cut/Separate the Chicken into large pieces.
• On a medium setting/flame; In a soup pot, add the Chicken Stock/Broth and water.Add - Bay leaves, onions, garlic, celery, salt, pepper, spices and stir well, then add chicken parts, with skin left on. (OH Yuck, you say?... This is where all the flavor is!!! It will be removed before serving, don't worry.)
• Let the mixture warm up. Once the chicken is warm, remove from the pot. to a plate, with your fingers, remove the meat from the bones (so much easier than if the chicken was cold.) Pull in chunks, or shred or both (which is what I do).
• Now take all cleaned long bones; wings, legs thighs etc. make sure there are no other little bones, or pieces that could snap off attached, and put them back in the pot (there will probably be only 4 or so and they are large enough to easily be removed later.)
• Add the Chicken... back to the pot, Stir well, bring back to a slow boil, cover, reduce heat to simmer, and simmer for 45 minutes. *By now your house is smelling like you have been cooking for hours instead of 20 minutes.        

• Add the carrots (make sure you drained them) in the last 20 - 25 minutes, and bring the pot to a high simmer.
• Taste now. Add salt and pepper if needed, and cover pot again.
• In a separate pot, add water, salt to preference, and olive oil. Bring to a rolling boil.
• Add Egg Noodles, and cook according to package direction.
• Once noodles are at desired tenderness, remove from heat and stain.

• When the carrots are done to your desired consistency, the soup is done too. Taste for salt and pepper.
• Remove...Bay Leaves, Bones, and Skin from soup. Mix Soup Well. Taste, add salt and pepper if needed.
• Serve: Place noodles in bottom of soup bowls, cover with a ladle or two of soup, mixing gently with a spoon, and Serve. 

 

 

Best Served with a nice crusty, warmed Italian/Sourdough Bread, and small light salad!!!

 

NOW ENJOY!!!

 Directions for making soup with a whole, uncooked chicken: 

This should yield 8 -10 servings  

NOTES: When I make Chicken Soup from scratch, I DO follow the main recipe above, with just several small exceptions.

I add the WHOLE chicken, *cleaned and giblets removed* to large soup pot.

Salt and Pepper it liberally.

I then sprinkle the whole chicken with paprika. (I leave this part out on already cooked chicken recipe above, using just a small amount for flavoring instead.)

Add enough water to cover the entire chicken and carrots to come, allow for some reduction of the liquid as well.

(I omit the Chicken Stock/Broth here) The water is taking it's place now.

I add all ingredients to the pot, except the noodles and carrots now. ***Amounts of ingredients, all double for a whole chicken here.*** 

I bring the Chicken to a slow boil and cover. Cook time: according to weight and package.

In the last 1/2 hour, add your carrots

At this point, once cooked.... This is what is called, "Chicken in a Pot"... which is seen on many memorable restaurant menus.

Once your chicken is cooked, with no red juices flowing when pierced with a fork, and legs are easily removable, Remove Chicken from stock, and place on plate large enough to remove the amount of chicken you desire. Cover pot, and remove from heat here while preparing chicken.

Remove chicken from bones, (BUT allow to cool a bit before you begin, otherwise you will burn your fingers lol ) cut up Chicken in pieces, chunks and pulled, then... add Chicken pieces back to the pot.

Replace pot on heat, mix well with wooden spoon, and simmer, covered for 5 more minutes

Your noodles should be cooked now. BTW: they don't have to be... Egg Noodles, add whatever suits your fancy. Bow Ties, Spirals, etc.

Spoon noodles into soup bowls, and then ladle the soup on top, mix gently with spoon, and serve.

© 2013 Jayne's Crazy Kitchen

FRENCH ONION SOUP

If you want to ensure that everyone asks for seconds, this is the soup for even the most finicky family eater!!! Flavorful, robust, with an exquisite taste. So easy to make, you won't believe it. Your friends will think you were slaving over a hot stove in France all day!!! This is my family's favorite soup!!!

 

 Prep Time: 15 minutes,  Cook Time: 30 - 40 minutes +Bake 15 min , Yield: 6 -8 servings

  

Ingredients:
 
4 -5 really large yellow onions (you can never have enough onions as far as I'm concerned) 
3 cloves of garlic - minced 
1/3 cup  salted butter (you can add more, but I don't think it's necessary, and you don't want an oil slick on top of this delicious soup either) Many cooks use unsalted butter for this, I personally think it takes away from the flavor. As an RN, I know some people are limited, but... if you think about it, you are getting an 8th of the amount, and not enough to cause anyone a problem. The choice of course is yours however.
1 cup red wine (I used a Zinfandel, but any red wine will do. This is what adds that delicious flavor, and leaves no alcohol in the soup, once it is cooked down)
3 bay leaves. (I am probably the only person I know that has a real bay tree in her dining room *LOL* It does not tolerate NJ winters so I have to bring it inside each year. I use bay leaves in almost everything.)

Our Bay Tree!!!



1 tsp. thyme, a bit more if you enjoy the taste. (I grow my own fresh herbs, so I used several fresh sprigs. By the time the soup is done, only the stems are left, and are easy to remove.) 
Sea salt and ground pepper to taste 
21/2 - 3 cups Beef Stock ( I make my own beef stock when I cook dishes like pot roast etc. and then freeze them, but, beef broth is perfectly acceptable, and will not deter from the taste).  
4 large heaping tbsp. of flour (all purpose is fine) 
1 loaf of crusty Italian, or sour dough bread, sliced about an inch wide, diagonally. 
1 lb. Gruyere cheese, sliced or grated, your choice. (I grate mine, because it melts faster)
 
Directions:
 
•peel and slice the onions. (This is the hardest part *LOL*) Honestly, I swear!!!

 

•  Slice the butter into small pats, and place them in the bottom of your soup pot to melt under a med/low heat. You don't want to burn the butter. If you do, toss it and start again.

• Once the butter has melted, add the onions, bay leaves, thyme and garlic and, cook on medium heat until the onions are translucent *caramelized* This takes about 30 minutes. Stir often. Again, you don't want them to burn or brown, so make sure the mixture is coated well with the butter while cooking. Don't be alarmed when it looks like the onions are going to fall out over the pot. Once they begin to cook, they will reduce in size quite a bit. But This is what your pot should look like in the beginning.



•  Now add the wine, and bring to a soft boil. (Left picture) Then reduce the heat to simmer until the wine has reduced and the onions are a burgundy red, with no excess liquid left. (Right picture) By this time, your house smells delicious, is beckoning all your neighbors, and all of a sudden, everyone is waiting for it to be done)

     

•  Now add your beef stock or broth and simmer again for about 10 -12 minutes. 

•  Add sea salt and pepper to taste. (It should make you knees weak with pleasure *LOL*) 
•  Place your bowls on a baking sheet to ensure nothing bubbles over and makes a big mess in your oven.  Remove the bay leaves, and thyme stems if used now. Using a ladle, fill your ramekins or onion soup crocks, leaving just enough room for the bread and cheese.

 

• At this point preheat your oven to 375 degrees
•  Place one slice of your bread into each crock.  
• Now, generously add the gruyere cheese on top of the bread. (I like lots of cheese :) I was "crazy" in the kitchen at this point and forgot to take a picture of this cheese topped delicacy before I popped it into the oven).
• Place your cooking sheet in the oven and allow the soup to bake for about 15 minutes or until the cheese is a golden brown and nice and bubbly.
• *If you want to rush the process, you can also place under the broiler for 5 -7 min, or until brown and bubbly.* 
•  Here is your finished product. A glass of the remainder of the red wine you used to cook with is the perfect addition, but, NOT a necessity ;)

OMG, in my opinion, this is about as good as it gets!!!

 

Believe it or not, you will be full, after this little bowl, but it is also the perfect

dish before a big family meal.

 

 

 

NOW ENJOY!

 © 2013 Jayne's Crazy Kitchen