Monthly Archives: September 2010

Gooseberry Patch Recipe Booklet Giveaway

Hi everyone! Today’s post is a bit different. I am trying to get more people to do two things. #1 is to checkout my website Cucina di Andrea. Once you are there, go through the pages and leave me a comment about it. I want to know if there is anything you would like to see or anything I can change. Then leave a comment in the guestbook. I have a few more pages I can add so I am open for ideas. I am still working on it so I will take any ideas or help I can get! #2 is to have everyone who likes my blog “What’s Cooking at the Genua’s?” to subscribe to it by email. I know a few of you already subscribe (thank you!) but it’s very few. It’s simple, just fill in your email and every time I add something new you will be notified in your email! This way you don’t have to remember to check the site everyday. It’s easy! If you have already subscribed just leave a comment on this posting that you already subscribe and you’re entered.

So as an incentive to visit the site and subscribe I am going to be giving away a recipe booklet by Gooseberry Patch. The booklet is called Fall Favorites and has 30 delicious recipes! A few of the recipes are Caramel Apple Bread Pudding, Holiday Butter Tarts, Sugar Plum Bars, and Thanksgiving Sausage Dressing.

So what do you need to do again? You will have three ways to get a “chance” to win the booklet.

1: Go to website Cucina di Andrea, check it out and leave a comment in the Guestbook. (1 chance)

2: Subscribe to this blog with your email address. I promise not to sell your email or give it to anyone for any purpose! Only I will have access to the email. If you already subscribe, leave a comment on this post and let me know and I will put your name in the drawing. (1 chance)

3. Referrals: Share my blog or website with someone and tell them to leave a comment or subscribe or both. They should also let me know who referred them, this way you will get the credit! (1 chance for you and them)

So that’s it! Simple! Quick! Fun! I will be doing more giveaways in the future. More recipe booklets, kitchen items etc. So keep an eye open for them.

You have until midnight on Sept. 30, 2010 to enter. On October 1st I will tally all the votes and pick the winner from a hat! Once I have a winner I will post the winner’s name on the blog. If I have your email I will email you as well. That way you can get me your address so I can send your prize! So get going! Enter to win!

Onion-Horseradish Dip

I am always looking for new and different dips. You get tired of the same old onion dip, same old guacamole, same old veggie dip and so on. I have a stack of magazines that I need to go through for recipes and tips etc. for the blog. One weekend I was going through the Better Homes and Gardens and came across some recipes that all used an immersion blender. You know, the little boat motor thing. This recipe can actually be made in a food processor as well but I followed the directions and used my immersion blender. After splattering myself as I always do, the dip was finished. It was delicious! I would also say it was better the next day. First day the flavors were a bit strong. So if you can wait a few hours or even overnight, it will be worth the wait. I also tweaked it as I always do. It calls for ¼ of a medium red onion. But as you will see in the pictures, I didn’t quite have it so I added a chopped shallot as well. (The pic shows 2 shallots, but I only added one) The garlic clove I used is pretty big, it probably equals 2 normal cloves but we like garlic! I also used heavy whipping cream, calories weren’t that much different from the light so I went for the extra flavor. You can serve with veggies which we did the second night but I had just found these incredible chips at BJ’s Wholesale Club. OMG! They are incredibly light and crisp, salty and just plain delicious! (110 calories in 33 chips!) This recipe also makes a great topping for a nice steak, chops or even chicken!

INGREDIENTS:

4 oz. wedge blue cheese (cheaper than buying crumbled)

4 oz. light sour cream (you can use regular if you want)

¼ cup whipping cream

¼ of a medium red onion, roughly chopped (or a large slice like I have above)

1 medium shallot, roughly chopped

1 clove garlic, minced

½ – 1 teaspoon prepared horseradish (I used 1 teaspoon- we love horseradish)

DIRECTIONS:

1. In a medium bowl crumble about ¾ of the blue cheese. Add the sour cream, whipping cream, red onion, shallot, garlic, and horseradish. Use an immersion blender* to blend cheese mixture until almost smooth.

2. Transfer to small bowl. Crumble remaining blue cheese and sprinkle over the top. Serve with veggies or chips!

* If you don’t have an immersion blender put ingredients in food processor and blend till smooth.

Makes 10 servings (2 TBSP): Each serving has about 85 calories, 8 grams of fat, 23 mg cholesterol, 170 mg sodium, 1 gram carbs, 3 grams protein

Italian Chicken Chili Alfredo

Boy that’s a mouthful! I was trying to come up with a simple title but couldn’t. Originally when I made this I was going for a regular chili with chicken instead of ground beef. As I went along I kept changing my mind. I had also  just bought a jar of Classico Light Creamy Alfredo Sauce and thought it would make a tasty addition. The sauce is a new product for the Classico line of sauces. It only has 60 calories and 5 grams of fat in ¼ cup. Compared to over 110 calories and 10 grams of fat for the same amount. It was really good and I didn’t feel bad about eating it!

I also added two kinds of beans to this recipe, white canellini beans and black beans. Another item I always have on hand in my freezer are those pre-cooked chicken sausages. They are really very good and lower in calories and fat. I usually have the Italian style which is what I used in this recipe. The chicken breast I used was the Perdue portion sized boneless breasts. They come in those individually wrapped packages. They were on sale and I had a coupon! I used the white wine and garlic seasoned ones but you can use any kind you want.

This was a great protein, fiber-filled meal. My husband really liked it and I can make it again so it’s a winner! Great for the fall or when you want an easy dinner. Leftovers are even better! If you want you can even add rice or pasta to the dish to stretch it even more. It’s up to you!

INGREDIENTS:

2 small onions (or 1 large), chopped

3 cloves garlic, chopped (use less if you don’t like a lot of garlic)

3 boneless, skinless chicken breasts (about 1 pound or so), cut into bite size pieces

2 Italian Style Chicken Sausages (precooked kind)

1 can (15-16 oz.) white cannellini beans, rinsed and drained

1 can (15-16 oz.) black beans, rinsed and drained

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped

1 small-medium tomato, chopped small

½ cup mushrooms, chopped

1 jar (15 oz.) Classico Light Creamy Alfredo Sauce

2 tablespoons Extra-Virgin Olive Oil

Parmesan Cheese for topping (optional)

DIRECTIONS:

1. In a large pan heat olive oil on medium heat and sauté the chicken pieces. Remove from pan and set aside when browned and mostly cooked, about 5 minutes.

2. In the same pan add the onion and garlic and sauté, on medium heat, till soft, about 5 minutes. Careful not to burn the garlic.

3. Add the mushrooms, sausage, basil, oregano, and red pepper flakes and cook for another 5 minutes. Stirring occasionally.

4. Add the tomatoes and stir in. Add the beans and continue to stir and cook for another 3 minutes or so until beans are heated through.

5. Add the alfredo sauce and simmer for 10-15 minutes. Stir occasionally. Add fresh parsley and serve.

Makes 6 servings

Macaroon Martini

Don’t you love it when you can have dessert and cocktail all in one! This martini does just that. Almost makes you want to have a cup of coffee to go with it. But don’t. The macaroon martini is a tasty after dinner drink or have it as a pre-dinner cocktail. Either way it will be a hit. If you want before hand drip chocolate syrup down the insides of a martini glass and chill in the freezer. This way you get an extra treat when you are ready to pour the martini! Try it! You’ll Like it! This recipe is for two drinks.

INGREDIENTS:

6 ounces vodka

1 ounce chocolate liqueur (Godiva is always a good choice!)

1 ounce Amaretto (Use Amaretto di Saronno is the best, don’t use a cheap one, you’ll regret it!)

orange twist for garnish

DIRECTIONS:

Combine all ingredients in a cocktail shaker with crushed ice. Shake well and strain into chilled martini glasses.

Garnish with orange twist if desired.

Makes 2 cocktails

Greek Green Beans

Ok as promised here is the recipe for the green beans I made with the orange roughy yesterday. I used frozen green beans. I actually use frozen veggies quite a bit. This way I always have something in the freezer to go to when I’m out of fresh stuff. I usually have those ‘steamer’ bags of veggies but this time I had bought one of the larger bags, 16 ounces. For two of us that is too much to make at once so for this recipe I used half the bag or 2 cups. This is also a quick and easy side dish for any entrée. It is also a low-calorie side dish. While the beans were being nuked I sautéed the onions and garlic and it worked out great. So without any further ado here is the recipe.

INGREDIENTS:

2 cups frozen green beans (any kind you like)

2 tablespoons water

1 small onion, chopped small

1 clove garlic, minced

2 tablespoons olive oil

¼ cup crumbled reduced fat feta cheese

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes

2 tablespoons butter substitute (you can use real butter if you want)

DIRECTIONS:

1. Place green beans in a small microwave container with lid. Add the water. Cook on HIGH for 6 minutes.

2. Meantime in a small pan sauté the onion and garlic in the olive oil. Cook until soft and just starting to brown a little. About 6 minutes. Add the basil, oregano and pepper flakes. Stir well.

3. The beans should be done now. Drain the excess water from container. Add the butter/butter substitute and onion mixture. Mix well.

4. Microwave on HIGH for 2 minutes.

5. Stir in feta cheese and serve.

Makes 2 servings (1 cup each)

Garlic Parmesan Orange Roughy

When I started writing this blog about 6 months ago I really just wanted to put the recipes down that I have accumulated over the years. I had been posting my dinner photos on Facebook and people kept asking for recipes so here I am! I’ve discovered so many cool blogs about food, drink, life etc. recently and love it. I’m making some new “blog friends” from all over the country. It’s great. I just joined The Petite Chef also. And from that site I found last nights main dish for dinner. I had some orange roughy and I didn’t want to make the same old thing so I searched and came up with today’s dish. It was posted by Food Corner and it was a huge hit! Garlic Parmesan Orange Roughy was delicious. I did change a couple of things slightly though. I added some fresh chopped Italian parsley to my topping and used a butter substitute rather than real butter. The only problem I had was I melted the butter too much. It was supposed to be softened, not melted. So it ran a bit. Oh well, it came out great anyway. John loved it which was a good thing. I can make it again! I also only had 2 fillets (14oz total) and I didn’t change the quantities and it still came out great. I served it with a new green bean recipe that I came up with which I will post tomorrow. No leftovers! So thank you to Food Corner for your delicious recipe! It was also very easy and quick. Always a good thing after a long day. Enjoy!

INGREDIENTS:

4 (4 ounce) fillets orange roughy (or other mild white fish)

 

Uncooked Orange Roughy

 

½ lemon

½ cup grated Parmesan cheese

¼ cup butter, softened

¼ cup prepared Dijon mustard mayonnaise blend (I made up my own/equal parts mayo/mustard)

1 large clove garlic, minced

¼ teaspoon salt

2 tablespoons chopped fresh Italian parsley

paprika

 

Topping ingredients

 

DIRECTIONS:

1. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat.

2. Place the orange roughy on the broiler pan and squeeze the lemon over the top of the fish. Broil the fillets in the preheated oven for about 6-8 minutes. (I put the fillets on aluminum foil on top of the broiler tray. I hate cleaning up!)

3. While the fish is cooking, combine the butter, parmesan cheese, dijonnaise, garlic, parsley and salt in a small bowl.

4. Remove fish from oven and spread the cheese mixture over the tops of the fillets. (I had to pour mine as I had melted the butter. Still worked.) Sprinkle the top with paprika.

5. Broil another 3 minutes or so until the topping is lightly browned and the fish flakes easily with a fork. (Mine did not brown too much because I had melted the butter.)

6. Serve! You can serve it with any vegetable or even pasta as a side. Enjoy!

Escargot Bourgignonne

Cruises are a wonderful thing. In the last 19 years I’ve been on 14, so far. Most of them on Carnival Cruise Lines. John and I take cruise vacations over all others for the most part. Sure we go up to my family’s summer place in Maine but that’s different. Cruises are wonderful. You get treated like royalty. No making your beds or cleaning your room! It’s wonderful. Someone cooks for you 24/7 and cleans up! Gotta love that! But one of the best things about cruising is that you get to try all kinds of food that you would normally not have. Escargot for instance. I had them on my very first cruise and I’ve been hooked ever since! I don’t care that they are really fancy slugs. It’s my way of payback for all damage slugs have done to my gardens over the years!

Anyway, I’ve had them in many different styles. This version is pretty popular. On the cruise ships you get them this way or even covered in cheese! Cheese, garlic, wine, oil…All very tasty! Every cruise we take we always look forward to the night we get to eat snails! I would eat them more if they served them more. This recipe is actually from Carnival Cruise Lines. I bought their cookbook on my 2nd cruise, which was actually my first Carnival Cruise. I’ve been on Carnival eight times now. Two more and I become a VIP! Woo hoo! The last cruise was in December 2009 and we went to the Panama Canal. Incredible! But I digress…Escargot! This recipe isn’t very hard and you can get cans of the little buggers in pretty much every supermarket. They are in the tuna aisle.

INGREDIENTS:

¾ cup butter

2 tablespoons minced garlic

1 tablespoon finely chopped onion

2 tablespoons white wine

1 tsp Pernod or anise-flavored liqueur (omit if you don’t like anise)

Pinch grated nutmeg

1 can escargot, well-drained

1 tablespoon chopped parsley

Cheesy Escargot on the Carnival Miracle Dec. 2009

DIRECTIONS:

1. In a large frying pan, melt butter over high heat; stir in garlic and onion. Cook until tender but not brown.

2. Stir in wine, liqueur, nutmeg and escargot; season to taste with salt and pepper.

3. Reduce heat to low; simmer 10-15 minutes or until flavors are blended. Sprinkle with parsley.

Serves 6

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