At Home Italian Cooking By JoElaine

Homemade Brown Sugar Glazed Carrots made by JoElaine Quinn recipe by Martha Stewart

Ingredients:

2 pounds baby carrots, tops trimmed at about 2 inches (see note)

2 tablespoons olive oil

salt and pepper, to taste

4 tablespoons butter

2 tablespoons brown sugar

2 tablespoons honey

1 teaspoon Italian seasoning

1 tablespoon balsamic vinegar

1 tablespoon minced garlic

Process,

1. Preheat oven to 400 degrees. Toss carrots with oil and season with salt and pepper to taste and arrange carrots in a single layer on a baking sheet.

2. Combine butter, brown sugar, honey, Italian seasoning, balsamic vinegar, and garlic in a small sauce pan and stir over medium high heat until completely melted and mixture begins to boil. Remove from heat and pour over carrots.

3. Bake for about 20 minutes until tender and easily pierced with a fork. Serve immediately.

Note: Baby carrots are simply smaller, thinner full carrots. If you only have larger carrots, make sure you slice them in half lengthwise so that they are half the thickness and cook properly.

Enjoy.

Zucchini Rollatini by JoElaine (Balsamo) Quinn

Ingredients:

3 large zucchini

1/4 tsp of salt

2 cups of ricotta

5 large basil leaves, chopped , save some for topping

1 tsp of fresh oregano, chopped

1 tsp of lemon zest, grated

2 cups of shredded mozzarella

1 large egg, beaten

2 cups of homemade marinara sauce

Processs,

1. Preheat oven to 400 degrees.

2. Cut off the ends of the zucchini and with a sharp knife cut thin slices straight down.

3. Fill a medium ovenproof skillet with water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices. Then pour water out of your skillet.

4 . Stir the ricotta, basil, oregano, lemon zest ,1 cup mozzarella, 1/4 teaspoon salt. Then add the egg to the ricotta mixture and stir to incorporate.

5. In your skillet place about a cup of marinara sauce and spread it on the bottom of you pan. Lay the dry zucchini slices out on a work surface. Spoon a tablespoon of the ricotta filling on the zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam side down. Repeat with the remaining zucchini slices and ricotta filling.

6. Sprinkle with the remaining 1/2 cup mozzarella, and freshly cut basil and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.

Enjoy!

Sautéed Mushrooms with Garlic by JoElaine (Balsamo) Quinn

Ingredients:

1 lb of white or brown mushrooms

1 Tbsp of soy sauce

2 Tbsps of olive oil

2 Tbsps of butter

1 sprig fresh thyme

3 cloves garlic minced

1/4 cup of breadcrumbs

Salt & pepper to taste

Process,

1. Clean mushrooms by gently rinsing and dry with paper towel. Slice into thick slices , about 1/2 inch

2. Add butter and oil to a pan and heat over medium high heat. Quickly mix the mushrooms and soy sauce.

3. Add the mushrooms to the pan and stir with olive oil mixture. Allow to cook about 4-5 minutes till lightly brown. Add garlic and thyme Continue cooking an additional 3-4 minutes stirring occasionally until cooked. Season with salt & pepper to taste. Then add your breadcrumbs and toss till coated.

Enjoy !