Anginetti Cookies

Traditionally, this cookie has Italian tastes to it, like anise.  Other flavors can be used such as lemon, lime, almond, vanilla, orange..etc.  

Ingredients:
3 cups flour (I use my gluten free flour blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 c sugar
4 TBS melted butter
3 large eggs, beaten
2 TBS lemon juice
3 TBS lemon zest

Directions:

1.  In large bowl, combine flour, bp, bs and salt, mix.
2.   In separate bowl add sugar and melted butter, mix well.   Add beaten eggs, lemon juice and zest, mix. 3.  Add flour mixture to egg bowl, mix.  Form dough into one large ball.  
4.  Grease 2 large cookie sheets or line with parchment paper.  
5.  Pinch pieces of dough (smaller than golf balls size) into little balls, then into 3 inch long rope.  Fold one end to center of rope, then fold other end on top turning into knot like shape.   Place on cookie sheet approx 2 inches away from other cookies.  
6.  Bake in preheat oven 350 degrees for 9-11 mins.  Do not over bake.  Bottom of cookies will start to lightly brown.  Cool and then dip.  Icing recipe below:

Icing:

1 1/2 cups Confectioner's Sugar

1 tsp Lemon juice (or flavor of your cookie choice)

6 Tbs half and half, plus

Mix all ingredients until smooth.  You may need to add extra milk to loosen texture.  Dip and then let dry before serving.  Note:  These cookies can be frozen.  DO NOT ice them before freezing.  Thaw then ice them.

Mexican Turkey Meatballs

Meatball Mixture:
1 pound ground turkey
1/2 c bread crumbs
1 large garlic clove, chopped
1 egg
2 tbs scallion, chopped
1/4 c cilantro, chopped
salt and pepper

Sauce:
12 oz chunky salsa
1/4 c brown sugar


Mix meatball mixture ingredients together in bowl.  Roll into balls and fry on med until brown.  Remove meatballs from frying pan and put aside.  Drain oil from pan.  Add salsa and sugar, simmer on med/low heat until liquid is reduced.  Add meatballs to sauce, stir.  Serve with flour tortilla.  Garnish with sour cream, guacamole and cilantro.

No Bake Cheesecake

Ingredients:
1 graham cracker crust or favorite crust recipe.
8 ounces cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1/2 cup ricotta cheese
2 teaspoons vanilla
2 Tbs lemon rind, grated, opt or other flavor (lime, orange...etc) Strawberries, fresh (garnish)

Directions:
With Electric mixer, beat cream cheese until smooth, gradually beat in sugar.  Add sour cream, ricotta cheese, vanilla and lemon rind, mix (scraping down sides) until smooth.  Pour into crust. Chill until set.  Overnight is best.  Top with favorite fruit.

Gooey Cinnamon Rolls

1 lb pizza dough
1/4 cup sugar
1/8 cup cinnamon
salt, 1 pinch
butter
Roll out dough into oval shape.  In small bowl mix sugar, cinnamon and salt.  Sprinkle sugar mixture over top of rolled out dough.  Roll into long strip, like rolling a jelly roll.  Slice 1-1 1/2 inch pieces.  Lay face up into greased baking dish.  Cover, let rise to twice their size.  Add slice of butter to top of each roll before baking.  Bake 350 degrees for approx. 20 mins. or until lightly golden in color.

Glaze:
1 Tbs cream cheese
1 Tbs milk
1/8 tsp vanilla
salt, pinch
1/2 cup confectioner's sugar
Cream together cream cheese, milk, vanilla and salt.  Add sugar, mix until smooth.  Add additional milk or sugar to get to right consistency for drizzling.

Tilapia Piccata

2 lbs Tilapia (or any flaky type of fish)
1 cup flour, for dredging
oil for frying
1 stick butter
3 Tbs capers
sun dried tomatoes, opt
1/4 cup white wine
1 lemon, juiced and rind
1 can artichoke hearts, drained
salt and pepper to taste
1 lb spaghetti (or other will do)

In large skillet heat oil.  Place flour in flat dish.  Dredge fish into flour, flip.  Fry until brown, flip and brown opposite side or until completely cooked.  Remove fish from pan, cover.  In same skillet melt butter.  Add capers, lemon juice, rind, cooking wine, artichoke hearts, salt and pepper, mix.  Pour over spaghetti, toss.

Spinach and Tomato French Toast

8 slices favorite bread
3 large eggs, beaten
2 ripe tomatoes, (should get at least 8 slices per tomato)
spinach, fresh
salt, to taste
butter, for frying
powder sugar, for dusting

Place bread and fresh spinach on clean plate.  In med size bowl, beat eggs and season with salt.
Slice tomatoes on flat plate, making a total of 16 slices.  In large skillet, melt half of butter on medium heat.  Dip slice of bread into egg, flip to dip opposite side.  Place into heated skillet, brown lightly.  Before flipping bread place fresh spinach and two slices of tomato onto each slice of bread, pressing lightly to secure.  Carefully, flip and brown opposite side.  Season with salt to taste.  Sprinkle with powder sugar (Confectioner's Sugar).

Salmon (Caramelized, Honey and Orange)

2 lbs Salmon Steak
1/4 cup honey
1/2 stick butter, melted
1 orange, juiced and rind
salt and pepper, to taste

Preheat oven to 350 degrees.  Place salmon in large, greased baking dish.  In small sauce pan melt butter on low heat.  Add honey, juice and rind of orange, mix.  Pour over salmon.  Bake for approx. 20 mins or until fish reaches 135 degrees in fattest area.  Season with salt and pepper.

Turkey Burgers (Feta Cheese, Cilantro and Scallions)

1 lb Turkey, ground
1/4 cup cilantro, chopped
1/4 cup scallions, chopped
2 ozs feta cheese
salt and pepper, to taste

In bowl mix all ingredients.  Mold patties to size of choice.  Patties can be fried or broiled in oven.  Serve fresh sliced cucumber or toppings of liking.

Carob Brownies

• 1/2 cup melted butter
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup Carob powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
2. In a medium bowl, mix together the butter, sugar, and vanilla. Beat in eggs. Combine flour, carob, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.
3. Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Crab Cakes w/Mango Salsa

Pictured: Mango/Pineapple Salsa

1 bag cubed stuffing, seasoned

1 sm can chicken broth.

1 egg, beaten
1 sm diced red or green bell pepper
1 small onion, diced
5 fresh garlic cloves, minced
1/2 cup fresh cilantro
salt and pepper to taste (I use sea salt)

2 lbs lump crab meat (or any other fish you like)

oil and butter for frying

In large bowl soak stuffing mix with can of chicken broth, mix thoroughly.  Add to bowl, beaten egg, mix.  

Add peppers, onions, garlic, cilantro, salt and pepper, mix.  Fold in crab meat.  In large skillet, heat oil/butter.   Roll out patties to your size of choice.  Brown cakes on one side then flip and brown opposite side.  Drain on paper towels and cover until serving.  Serve with Mango Salsa...See recipe below.

Mango Salsa:

 mango

 pineapple

 red onion

 cilantro

 1 lemon or lime, juiced

 sea salt