At Home Italian Cooking By JoElaine

Apple Sausage Stuffing by JoElaine (Balsamo) Quinn

Ingredients:

1 pound of country style pork sausage

1/4 cup of butter

1 1/2 cups of chopped onions

1 1/2 cups of sliced celery

1/2 cup of raisins

1/2 cup of dried cranberries (optional)

2 21 ounce can of apple pie filling

1 cup of apple juice

2 cups of homemade chicken broth

24 ounces of homemade bread cubes

1 cup of pecan pieces , chopped (Optional)

1 large bulb of garlic cloves, sliced

1/2 cup of fresh parsley minced

2 Tbsps of fresh poultry season

Salt and Pepper to taste

Process,

1. In a very large bowl place your homemade bread cubes and mix your fresh poultry seasoning and fresh parsley, mix well , set aside.

2. In a large skillet, Brown sausage and place in your homemade bread cubes mixture and mix well. 2. Using the same skillet , add butter, onions, cellery, raisins, dried cranberries, and pecans , cook 3-4 minutes or until vegtables are tender and raisins plus cranberries are nicely plumped up. Remove from heat and add to your homemade bread cubes sausage mixture , mix well.

3. Stir in apple pie filling, broth, and apple juice. Keep stirring making sure all your homemade bread cubes are moistened and all mixed together well with all your ingredients , add salt and Pepper to taste. Place into a 9 x 13 baking pan .Bake , uncovered , at 325 degrees for 40 minutes. Note: I like to make my stuffing ahead of time so all the flavors blend together. Then day of , if needed add alittle more Apple juice cover with foil and bake till hot.

Enjoy!

Parmesan Garlic Stuffed Mushrooms by JoElaine (Balsamo) Quinn

Ingredients:

15 big cap mushrooms + 4 mushrooms, chopped

3 Tbsp of olive oil

5 Cloves of garlic, minced

1/2 Tbsp of salt

1/2 Tbsp of black pepper, freshly ground

1/2 cup of italian breadcrumbs

1/2 cup of shredded parmesan cheese, divided

2 Tbsps of fresh parsley, chopped + more to garnish

Process,

1. Preheat oven to 350 degrees. Clean and finely chop 4 mushroom caps, set aside. Then clean the remaining muchrooms and hollow them out and set aside for later.

2. Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about 3 to 5 minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat. In a medium bowl, combine cooked stems, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.

3. Space out the mushroom caps evenly on a baking sheet. Spoon a generous amount of the bread mixture on top of each mushroom.

4. Top each mushroom with a sprinkle of parmesan cheese and spray mist of olive oil. Bake for 20 minutes. Garnish with a sprinkle of parsley and serve.

Enjoy!

Homemade Sweet Potato Casserole topped with Marshmallows by JoElaine (Balsamo) Quinn

Ingredients :

10 large sweet potatoes

4 Tbsps of butter

1/2 tsp of salt

1/2 cup of heavy whipping cream

Pure maple syrup to taste

I bag of mini marshmallows

Process,

1. Preheat oven to 350 degrees , Peel and slice potatoes into 1 inch chunks. Place sweet potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Note : Check with an folk that they are soft enough to mash .

2. Remove from heat, drain, and mash. Note : You can do this process 2 ways . First with an electric mixer or second way which is the way I use push them through a ricer.

3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the butter , heavy cream , and salt then add your maple syrup to your taste. Spread evenly into a 9x13 inch baking dish. Bake for 25 to 30 minutes in the preheated oven, or until heated through.

4. Remove from oven and add the mini marshmallows on top of the sweet potatoes and bake till the marshmallows are puffed and golden brown.Note : You can make individual servings by after the baking process scoop the sweet potatoes into individual servings then add your mini marshmallows on top and place back in the oven on a cookie sheet and bake till the marshmallows are golden brown and puffed up.

Enjoy!

Green Bean Casserole by JoElaine (Balsamo) Quinn Ingredients:

2 Tbsps of salt

1 1/2 pounds fresh green beans, rinsed and ends trimmed

3 Tbsps of unsalted butter

1 small onion, chopped

3 cloves of garlic, minced

1 large large package of fresh mushrooms, sliced thin

2 Tbsps of all purpose flour

1 cup of homemade chicken broth

1 cup of half-and-half

1/2 cup breadcrumbs

6 oz french fried onions

Salt and pepper to taste

Process,

1. Preheat oven to 375 degrees. Grease a 9x13 casserole dish, set aside.

2. Blanch the beans: In a large pot, bring water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

3. Melt butter in a large skillet set over medium high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

4. Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

5. Remove from the heat and stir in all of the green beans. Add salt and pepper to taste.Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

6. Place casserole in the oven covered with aluminum foil and bake until bubbly, about 20 minutes. Uncover and place bake in the oven to till the crispy onions get a light brown color. Remove from oven and serve.

Enjoy!

Homemade Panko Crusted Mac & Cheese by JoElaine (Balsamo) Quinn

Ingredients:

1 lb of elbow pasta

½ cup of butter

½ cup of flour

4 cup of milk

4 cups of freshly shredded mild cheddar

½ Tbsp of sea salt

½ Tbsp of pepper

2 Tbsps of butter

½ cup of panko bread crumbs

Process,

1. Boil pasta in salted water to al dente.

2. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook . Add in salt and pepper.

3. Slowly pour in the milk whisking until smooth and heating to a low boil until thickened. Do not stop whisking and cooking until thick. Remove from heat.Add in the Cheese and mix till smooth.

4. Grease a 9x13" baking dish and add the hot pasta drained to the dish. Then pour the cheese mixture to the pasta and mix well.

5.Melt 2 tablespoons of butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown.

6. Sprinkle the breadcrumbs over the mac and cheese. Bake in a preheated 350 degree oven for 20 minutes.

Enjoy!

Homemade Corn Pudding by JoElaine (Balsamo) Quinn recipe by Nanny

Ingredients:

1/2 cup of butter, softened

1/2 cup of sugar

2 large eggs, room temperature

1 cup of sour cream

1 box (8-1/2 ounces) of jiffy honey muffin mix

1/2 cup of milk

1 can (15-1/4 ounces) of whole kernel. corn, drained

1 can (14-3/4 ounces) of cream-style corn

Process,

1. Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Add muffin mix alternately with milk. Fold in corn.

2. Pour into a greased 3-qt. baking dish or 13x9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.

Enjoy!

Homemade Arancini (Rice Balls) by JoElaine (Balsamo) Quinn

Ingredients:

12 oz package of Amborio Rice

10 oz package of Frozen peas

2 cups of Homemade Marinara Sauce (See recipe below)

1/2 cup of Parmesan Cheese

1 cup of Fresh Mozzarella Cheese , shredded

3 Tbsps of Olive Oil

2 cups of Italian Bread Crumbs

1 Tbsp of Salt + 1 tsp

3 cups of Water + 2 Tbsps

1 tsp of Garlic Powder

2 Tbsps of butter

Oil for frying

Process,

1. In a saucepan bring 3 cups of water and 1 Tbsp of salt to a boil. Then add your 2 Tbsps of butter and the entire bag of rice. Stir while boiling for 1 minute.

2. Cover saucepan tightly. Reduce heat to a simmer, cook for 18 to 22 minutes.

3. Turn off the heat and add your 3 Tbsps of Olive Oil , parmesan cheese , and your mozzarella cheese, mix well. Set aside to cool down a little but not cold.

4.Then add your marinara sauce that you made ahead to a saucepan and heat on low.

5.In the meantime place your peas in a saucepan along with 2 Tbsps of water and steam till tender. Then place your peas in your marinara sauce. Heat on low for 2 to 3 minutes. Take off the heat and let cool completely.

Note 1 : the sauce should be thick in consistency.

Note 2 : You can Brown 1/2 a pound of Sirloin chopmeat and add it to your marinara and peas sauce if you like.

6. In a medium bowl add your 2 cups of breadcrumbs , garlic and 1 tsp of Salt and mix well.

Note : Season to taste.

7. Take a large spoonful of your warm rice mixture and place it in your clean hand. Make an indentation in the middle of the rice mixture. Then place 1 Tbsp of your marinara and peas sauce in the indentation and place another large spoonful of your rice mixture on top and form a ball . Immediately place the rice ball into your breaded mixture and coat well and set aside on a pan with parchment paper. Repeat steps till all your rice balls are made. Let them rest and set for 15 minutes.

Note: 1 Makes 6 large rice balls Note: 2 You can make smaller rice balls for appetizers if you like .

8.Heat on medium temperature with your oil placed halfway up your deep frying pan. When oil is hot place 2 large rice balls in your pan and brown on one side then flip over to the other side gently to brown to a nice golden brown color. Take out of pan and place on a dish with paper towels to absorb any excess oil. Repeat steps till all rice balls are complete.

9. Serve with additional marinara sauce. 

Homemade Marinara Sauce

Ingredients;

1 small onion , chopped

4 cloves of garlic , sliced

1/4 cup of olive oil

1 35 ounce can of Italian plum tomatoes with their juice

1 tsp of Salt

2 pinches of dried basil

1 pinch of dried thyme

Freshly ground black pepper to taste

3 ounces of tomato paste (optional)

3 ounces of water (optional)

Process,

1. In a large skillet, saute the onion and garlic in the oil for about 5 minutes.

2. Chop the tomatoes coarsely and add with the juices to the skillet. Add salt, basil ,thyme , and pepper. Cook , covered , for 10 minutes , stir and cook, uncovered , for another 20 to 25 minutes.

Note : if you like a thicker sauce , add tomatoe paste and water with the tomatoes.

Enjoy!

Homemade Broccoli Casserole by JoElaine (Balsamo) Quinn 

Ingredients:

2 packages of broccoli florets , steamed

4 eggs

2 cups of mild cheddar cheese, shredded 

1 cup of mayo

2 cans of condensed cream of mushroom soup

Process,

I. In a large bowl mix together all the ingredients till combined. 

2. Pour mixture into a greased 9x13-inch pan and bake at 350 degrees for 1 hour.

Enjoy!