At Home Italian Cooking By JoElaine

Cauliflower Croquettes by JoElaine (Balsamo) Quinn

Ingredients :

1 head fresh cauliflower

2 large eggs

2 ounces of grated parmesan cheese

2 Tbsp of chopped fresh parsley

Pinch of grated nutmeg

1/2 tsp white pepper

Salt to taste

1/2 cup of grated mozzarella cheese

1 cup of bread crumbs

Olive oil to fry ( or your choice)

Process,

1. In a large covered saucepan , steam the cauliflower until tender , then mash . Add the eggs , parmesan cheese , parsley , nutmeg , pepper , salt , and mozzarella.

2. Mix together and form into patties about 3 inches across . Coat with bread crumbs and refrigerate an hour or more to firm up.

3. In a large skillet , fry the croquettes in olive oil until golden brown and place on a paper towel to drain excess oil. Note: These are so solid you should have little to none excess oil.)

4. Bake them in a 350 degree oven for 10 mins just to make sure the inside is cooked .

Enjoy!

Homemade Panko Crusted Zucchini Recipe made by JoElaine ( Balsamo) Quinn .

Ingredients:

3 zucchini sliced diagonally 1 inch thick

2 to 3 cups of milk

3 cups of Panko ( season to taste)

3 cups of flour

Salt and Pepper to taste

Oil for frying

(Dill Ranch dressing below)

Process,

1. Heat oil in a frying pan.

2. Slice zucchini into 1 inch diagonal pieces , set aside.

3. Set up 3 bowls one filled with milk , one filled with flour , and the last filled with Panko.

4. Take a zucchini and dip into the milk then into the flour and back into the milk making sure it completely wet again . Then last into your Panko.

5. Start placing the zucchini into your heated oil. Fry until the pieces are lightly Brown on both sides. Repeat steps until complete.

Dil Ranch Dressing Ingredients:

1/2 cup of mayo

1/2 cup of sour cream

1/2 cup of milk

3/4 tbsp of fresh dill

1/2 tsp of fresh parsley

1/2 tsp of fresh chives

1/4 tsp of onion powder 1/2 tsp of garlic powder Salt and pepper to taste Freshly squeezed lemon juice to taste Process,

1. Whisk together all ingredients together except the Fresh lemon juice. Squeeze fresh lemon into your ranch dressing for taste and stir.

2. Serve in your decorative bowls. Note: Adjust your seasonings to your taste.

Enjoy!

Baked Zucchini Squares by JoElaine (Balsamo) Quinn

Ingredients :

1 cup of Bisquick

3 cups of Zucchini , sliced thin

3 Garlic Cloves , sliced thin

1/2 of a Sweet Onion , sliced thin

4 Eggs , beaten

1/2 cup of Vegetable Oil

3 Tbsp of Fresh Parsley , chopped

1 tsp of Salt

1/2 tsp of Black Pepper , grounded

1/2 cup of Parmigiano Cheese

Process,

1. Place bisquick , zucchini slices , onions , and garlic in a large bowl . In a small bowl whisk together the oil into the eggs and set aside .

2.Then add the parsley , salt , pepper , and parmigiana cheese and toss into your zucchini mixture . (You can add more salt and pepper to your taste)

3.Then add your egg mixture to your zucchini and toss to coat the vegetables well .

4. Pour the contents into a greased 8 x 8 inch baking pan , making sure your mixture is evenly spread through the pan . Bake for 30 minutes in a preheated oven at 350 degrees F . Take out of oven and let cool for 15 minutes and cut into squares .

Enjoy !

Broccoli Rabe with Garlic by JoElaine (Balsamo) Quinn

Ingredients:

2 bunches of broccoli rabe

7 cloves of garlic , smashed and minced

2 Tbsps of olive oil + 1 Tbsp

1 cup of homemade chicken broth

1 Tbsp of of Sugar

Pepper to taste

2 Tbsps of parmesan cheese

Process,

1. Trim the stems.Wash broccoli rabe by soaking it in cool water in the sink then place in a strainer , rinse then drain well.

2. Place broccoli Rabe in a large skillet on medium heat and add your garlic , pepper , sugar , and drizzle 2 Tbsps of of olive oil on top and cook till broccoli rabbis wilted and garlic is tender.

3. Pour in your cup of chicken broth and cover skillet . Cook until broccoli Rabe is completely tender.

4. Sprinkle your parmesan cheese on top and mix well. Place on a platter and drizzle 1 Tbsp of olive oil on top. Serve with Italian Bread.

Enjoy!

Homemade Broccoli With Olive Oil , Garlic & Fresh Lemon made by JoElaine (Balsamo) Quinn recipe by by Peter Francis Battaglia.

Break a few heads of broccoli into florets . Season with salt and pepper and steam till tender. Drain. Make a dressing with 1/8 cup fresh lemon juice and 1/4 cup olive oil. Mash and chop 4 Cloves of Garlic and whisk into your oil and lemon till it forms a paste like consistency. Pour over your broccoli and let stand for 2 hours at room temperature. Serve with sliced lemons.

Enjoy!

Italian Zucchini & Onions by JoElaine (Balsamo) Quinn

Ingredients:

3 Tbsps of olive oil

1 small onion , sliced thinly

4 medium zucchini , thinly sliced

4 garlic cloves , minced

1 tsp of fresh oregano minced + garnishing

Salt and pepper to taste

1/3 cup of grated parmesan cheese + garnishing

Process,

1. Heat 1 tablespoon of olive oil in a very large skillet over medium-high heat. Add onion and reduce heat to medium. Cook, stirring occasionally until just beginning to caramelize, about 5-7 minutes.

2. Add remaining 2 tablespoons of olive oil.Then add sliced zucchini, garlic, and spices.Saute, while stirring and shaking the pan frequently, until golden brown. This should take between 4-7 minutes.

3. Add cheese and gently combine. Transfer to serving dish. Garnish with extra oregano and parmesan cheese.

Enjoy!

Nanny's Spinach Noodle Ring by JoElaine (Balsamo) Quinn

Ingredients:

1 8 oz package of egg noodles

1 10 oz package of frozen spinach

1/3 cup of Italian breadcrumbs

1 cup of fresh mozzarella cheese , shredded

2 1/2 cups of milk

4 eggs, beaten

4 Tbsps of parmesan cheese

4 Cloves of garlic , minced

Salt and pepper to taste

Process,

1. Cook the noodles in salted water and drain. Cook the spinachin 1/2 cup salted water until thawed , drain .

2. Alternate layers of noodles, spinach, garlic , bread crumbs , and cheese inn a buttered ring mold.

3. Combine the milk , eggs , salt , and parmesan cheese and pour over the noodles. Cover and bake in a pan of hot water in a 350 degree oven for 45 to 50 minutes.

Enjoy!

 Homemade Spanakopita by JoElaine (Balsamo) Quinn

Ingredients:

3 Tbsps of olive oil + 1/4 cup

I large onion , chopped

1 bunch of green onions chopped

3 cloves of garlic , chopped

3 bags of steamed spinach , drained

1/2 cup of fresh parsley, chopped

2 large eggs , beaten

1/2 cup of ricotta cheese

1 cup of feta cheese, crumbled

12 sheets of phyllo dough sheets

Salt & Pepper to taste

Process,

1. Preheat oven to 350 degrees. Lightly oil a 9x9 inch square baking pan. In a microwave oven steam your spinach to direction on package , set aside.

2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned , remove from heat Stir in spinach and parsley, set aside to cool.

3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Note: This is the time to add salt and pepper to your taste. I skipped this step because I didn't want additional salt.

4. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with 4 more sheets of phyllo. Make sure you overlap the pan.

5. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 6 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.

6.Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Enjoy!

Italian Stuffed Artichokes by JoElaine (Balsamo) Quinn

Ingredients:

4 medium artichokes

4 cups water

2 Tbsps of olive oil + 2 tsps

4 cloves garlic, smashed

2 cups of Italian breadcrumbs

1 cup of freshly grated parmesan cheese

Salt and pepper to taste

3 Tbsps of fresh parsley, chopped

1/2 tsp of Freshly squeezed lemon juice + 1 lemon , sliced

Process,

1. Cut the stems and the tops off the artichokes.Using a scissor cut off the tips of the leaves rinse in cold water and pat dry. Squeeze 2 tsps of lemon all over to prevent browning.

2. Add breadcrumbs, grated cheese, smashed garlic , fresh parsley , salt , pepper and olive oil in a medium size bowl and mix well. Note : The oil is to wet the breadcrumb mixture so use less or more if needed. Don't saturate the mixture.

3. Take your prepared artichoke and stuff the center and the leaves with the breadcrumb mixture . Repeat steps until all artichokes are completed.

4. Place artichokes in a large wide round pot and add 4 cups of water and 2 Tbsps of oil. Bring to a boil on high heat . Then lower temperature to medium low and simmer 2 hours or until the artichokes are tender. Serve with sliced lemons.

Enjoy!