Italian Chicola Bread

This is my Italian Chicola Bread.  Chicola means Pork fat.  What better flavor of a bread but to rub pork meat and fat all over your dough, stuff it and then bake it...yum!!!

 

 

 

 

20 ozs favorite pizza dough.  (I buy dough from my pizza parlor) 20 ozs is equivalent to an extra     large pizza

1 lb bacon, fried (reserve all fat)

1/2 lb pancetta

1/2 lb prosciutto

1/2 lb capicola

1 lb provolone cheese

1 TBS course black pepper

1/2 TBS sea salt

 

Directions:

 

1.  Reserve dough on clean surface.  Cover and let sit for about 1 hour, bringing to room temperature

2.  Fry bacon.  Break into small pieces in bowl.  Reserve grease.

3.  Sautee pancetta in same pan, slightly for just 2 mins on each side.  Chop into small pieces

4.  When dough is ready roll out into an oblong shape (approx. 1/4 inch thick).  Rub half bacon and grease over one side of dough, pressing so bacon adheres to dough.  Season with half of the salt and pepper.  Flip dough over and add additional bacon and grease to other side, pressing to adhere bacon then season with salt and pepper.

5.  Sprinkle chopped pancetta on side facing up.  Then add across the dough the prosciutto, capicola and provolone.  Make sure to leave at least one inch along the edges to seal.

6.  Roll dough like a jelly roll, sealing all edges.  Season top of bread with additional salt and pepper, to taste.

7.  Bake in preheated 350 degree oven for 20 - 25 mins or until starts to brown.

 

Serves 6

 

 

 

 

 

 

 

 

 



Cajun Style BBQ Shrimp

Ruth's Chris New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter

Directions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

Toasted Bacon Wrapped Jalapeno Manicotti

Toasted Bacon Wrapped Jalapeno Manicotti

with Cilantro Ranch Sauce

 

 

Crepes:
1 cup flour (I use gluten free)
1 cup water
1 tsp sugar
2 eggs
1/8 tsp salt
Note: This recipe makes approxiately 10 crepes


Ingredients:
5 Jalapeno peppers, cut in half lenthwise
4 ozs cream cheese
1 cup shredded cheddar cheese
10 strips bacon
2 eggs, beaten
1 cup seasoned bread crumbs (I use gluten free)
2 TBS parmesan cheese


Cilantro Ranch Sauce:
1/2 cup cilantro leaves
1/4 cup sour cream
1/4 cup ranch dressing
1/2 tsp lime juice
1/2 tsp roasted garlic
1/8 tsp sea salt
1/8 tsp course black pepper

Directions:

1.  In large bowl whisk together all ingredients for crepes until all lumps are out.
2.  Heat a small round non stick skillet on med/high heat.
3.  Laddle about 1/4 cup batter in center of skillet.  Swirl pan around to thin out batter around bottom of skillet.  Place on burner and let cook until crepe starts to remove itself from edge of skillet. (approx 30 seconds)  You will know crepe is done when you can gently shake skillet and crepe loosens.  Flip onto a sheet of wax paper.  Repeat process. 
4.  Fill each half of jalapeno pepper with approx. 1/2 -3/4 tsp cream cheese.  Place sliced jalapeno in center of crepe.  Add approx 2 TBS shredded cheddar on top of pepper.  Fold one side of crepe over top of pepper (securing cheese).  Tuck in sides and roll to close.  Should resemble an eggroll shape.
5.  Wrap 1 strip of bacon around folded crepe on an angle, not overlapping bacon, to secure closure of crepe.  Repeat process for remaining manicotti.
6.  Add eggs to bowl, beat.  Add bread crumbs and parmesan cheese in separate bowl.  Mix
7.  Roll each manicotti into egg mixture covering completely.  Then roll each manicotti into seasoned bread crumbs.   Place on slightly greased sheet pan. 
8.  Preheat oven to 425 degrees.  Bake for approx. 15-20 mins or until bacon starts to brown.  Remove from oven and let cool slightly before slicing. 
9.  To make sauce:  Add all ingredients to small food processor.  Pulse until smooth.

Note: If non stick skillet is a good one cooking spray between each cooked crepe will not be necessary. 
Recipe makes 10 manicotti (20 pieces, cut in half)

African Cast Iron Chicken

African Cast Iron Chicken

1/4 cup olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
6 chicken thighs (or two bone-in breasts), seasoned with salt and pepper
2 TBS tomato paste
2 TBS peanut butter
1/2 tsp ginger paste
1/2 tsp lemongrass paste
32 oz chicken broth (low sodium)
1 tsp African spice blend
1/2 cup cilantro leaves
1/2 cup kalamata olives, pitted and sliced
1 can sliced artichoke hearts

Directions:

1.  In large cast iron skillet heat on med/high with oil.  2 mins
2.  Add seasoned chicken (skin side down)
3.  Add celery, onions and garlic.  Stir veggies without disturbing chicken.  Let chicken brown for 10 mins.  Flip and brown other side for additional 10 mins
4.  Add tomato paste, peanut butter, ginger and lemongrass.  Stir and let cook for 2 mins.
5.  Add chicken broth, African spice, cilantro, olives and artichoke hearts.  Stir.  Let simmer, covered for 25-30 mins, rotating chicken to coat.  Season with salt and pepper, to taste.

Serve with favorite rice.  Serves 4-6

Incredible Meatloaf with spicy tomato bacon jam

Incredible Meatloaf

Ingredients:

8 strips thick cut bacon, fried.  Reserve bacon and grease separately
2 small onions ( yielding 1 1/2 cups chopped)
1/3 cup half and half
8 slices hard bread ( I use gluten free), cubed
4 cloves garlic
1 red bell pepper, chopped
1 cup fresh parsley, lightly packed and chopped
1/2 cup fresh basil, lightly packed and chopped
1 cup parmesan cheese (8 ozs)
3 eggs
1/2 cup ricotta cheese
8 TBS bacon grease
salt and pepper, to taste
2 1/2 lbs ground beef ( lean 90 %)


Directions:

1.  Preheat oven to 350 degrees.  Grease a large glass baking dish with cooking spray.
2.  Puree onions and half and half in blender or food processor.  Add to large mixing bowl. 
3.  Add cubed bread, toss.  Let sit for 10 mins for bread to absorb liquid and flavors.  Season with salt and pepper.
4.  To mixing bowl add garlic, red bell peppers, parsley, basil, cheese, eggs, ricotta and bacon grease.  Mix together until well incorporated. 
5.  Add ground beef.  With hands, fold together until well incorporated.  Season with salt and pepper, if needed. 
6.  Add mixture to baking dish and spread evenly, patting down.  Bake for approx 45-50 mins, or until starts to brown on top.

Makes 6-8 servings (depending on size of slices)






NOTE:  This recipe can be made with Tomato Bacon Jam.  Just crumble bacon on top of meatloaf when serving.  Or just store and reserve for another meal.














Tomato Bacon Jam Recipe:

Ingredients:

8 stips bacon, chopped
1 pint cherry tomatoes, slice on half
1/2 cup red onion, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste


Directions:

1.  Fry bacon until crispy on both sides.  Approx 4-5 mins on each side.  Remove and place on paper towel.  Reserve 4 TBS bacon grease.
2.  In medium size skillet heat bacon grease on med/high heat.  Add bacon, tomatoes, onions  and garlic.  Sautee until soft.  Approx 8-10 mins.  Lower heat to medium.  Stir
3.  Add sugar and vinegar.  Cook down until sugar dissolves.  Approx. 3-4 mins.  Stir
4.  Add juice from 1 lemon, pepper flakes and basil.  Stir.  Season with salt and course black pepper.  Stir 

Serve with favorite meat or as topping on toasted bread

White Bean Spaghetti and Clams with Sun Dried Tomatoes

 

 

This is a recipe I created for Bella Sun Luci Sun Dried Tomato Contest.  It was so simple for a quick, hardly no time at all meal.  And the ingredients can be purchased ahead of time and stored until that need comes for a quick dish.

 

 

 

 





Ingredients:

12 ozs pasta (I use gluten free), cooked
4 TBS olive oil (I used olive oil from my jar of sun dried tomatoes)
4 TBS butter
1/2 cup sweet onion, chopped
2 oz can anchovy, drained
2 garlic cloves, chopped
1/4 cup white wine
1/2 cup sun dried tomatoes (julienne cut in herbs and extra virgin olive oil)
1 can white beans with juice
1 can (15 oz) chopped clams with juice
1 lemon, juiced and zest
1/2 tsp coarse black pepper
1/4 cup (unpacked) fresh basil, chopped



Directions:

1.  Cook pasta according to directions on package.  Drain
2.  In large skillet add oil and butter.  Heat on med/high until butter is melted.
3.  Add onions  Stir and sauté until onions become soft and translucent. Approx. 4-5 mins
4.  Add anchovy and garlic.  Stir and sauté until anchovy dissolves.  Approx. 1 min.
5.  Deglaze pan with wine, scrapping bottom of skillet to release any food that might be stuck.
6.  Add sun dried tomatoes and sauté for approx. 1 min. Stir
7.  Add to skillet, beans (with juice), clams (with juice), lemon juice and zest.  Stir and reduce heat to low.  Simmer for additional 2 mins.  Season with pepper.  Season with salt if needed.  Remove from heat. 
8.  Add pasta to skillet.  Stir to combine.  Garnish with basil.

Serves 4

Crab Bisque Bacon Mac and Cheese Pot Pie

8 ozs cooked elbows (slightly under al dente)
6 thick bacon strips, fried (divided in half)
4 TBS reserved bacon grease
6 TBS butter
1/2 cup shallots, chopped
1/2 cup celery, chopped fine
2 large garlic cloves, chopped
1 lb can crabmeat
2 TBS basil, chopped
1/4 cup sherry
1 can mixed carrots/peas, drained
1 1/2 cups half/half
1 lb shredded cheddar cheese
1/4 cup grated parmesan cheese
1/8 tsp salt, or to taste
1/4 tsp crushed black pepper, or to taste

Crust Topping:
1 cup flour  (I use gluten free flour)
1 cup half/half
2 tsp baking powder
3 strips bacon strips, chopped fine
salt and pepper, to taste

Directions:

1.  Cook pasta
2.  Fry bacon, chop fine and divide in half.  Reserve 4 TBS bacon grease
3.  Preheat oven to 350 degrees
4.  In large skillet,(oven safe) add bacon grease and butter.  Heat on med/high heat.
5.  Add shallots, celery and garlic.  Saute until soft, approx 10 mins.  Stir
6.  Add 3 strips chopped bacon, crabmeat and basil.  Heat for 5 mins.  Stir
7.  Add sherry, stir.  Saute for additional 2 mins
8.  Add drained carrots/peas, half/half, cheeses.  Stir.  Reduce heat if needed.  Heat until cheese and half and half is well incorporated.  (approx 5-7 mins).  Season with salt and pepper.  Remove from burner.
9.  When pasta is done, drain and add to skillet.  Toss well.
10.  In medium size mixing bowl, add crust ingredients.  Mix well.  Spoon over top of mac/crab mixture in skillet.  Spread evenly to completely cover.  Bake for approx 30 mins.  Turn off oven and switch to broiler to brown top for only 2-4 mins.  Be careful not to burn

Tomato Bacon Jam with a kick

Ingredients:

8 stips bacon, chopped
1 pint cherry tomatoes, slice on half
1/2 cup red onion, chopped
2 cloves garlic
3 TBS brown sugar
2 TBS balsamic vinegar
1 lemon, Large, juiced
1/2 tsp red crushed pepper flakes
1 TBS basil, chopped
salt and course black pepper, to taste


Directions:

1.  Fry bacon until crispy on both sides.  Approx 4-5 mins on each side.  Remove and place on paper towel.  Reserve 4 TBS bacon grease.
2.  In medium size skillet heat bacon grease on med/high heat.  Add bacon, tomatoes, onions  and garlic.  Sautee until soft.  Approx 8-10 mins.  Lower heat to medium.  Stir
3.  Add sugar and vinegar.  Cook down until sugar dissolves.  Approx. 3-4 mins.  Stir
4.  Add juice from 1 lemon, pepper flakes and basil.  Stir.  Season with salt and course black pepper.  Stir 

Serve with favorite meat or as topping on toasted bread