At Home Italian Cooking by JoElaine

Roasted Chicken by JoElaine (Balsamo) Quinn

Ingredients:
4 to5lb whole chicken, patted dry
Salt & pepper
2 tsp of olive oil
1 lemon, quartered
3 rosemary sprigs
1/2 stick of unsalted butter, melted
3 garlic cloves, minced
1 Tbsp sage, finely chopped
2 tsp rosemary, finely chopped
1 tbsp parsley, finely chopped
1/2 tsp of salt
1/2 tsp of black pepper
1 onion quartered
1 cup of chicken broth
8 pieces of whole garlic

Process,
1. Preheat oven to 450 degrees. Put shelf in the middle.
2. Mix together Butter ingredients. Add juice from 2 wedges of lemon.
3. Place chicken in a roasting pan on a small rack. Smear butter all over surface of the chicken. Then squeeze over juice of 2 lemon wedges.
Stuff used lemon wedges and rosemary inside chicken.
4. Tie drumstick ends with string and tuck wing tips under the chicken.
Sprinkle all over with salt and pepper.
5. Place onion and garlic in the pan, pour broth around, drizzle chicken with oil.
6. Transfer to oven. Roast for 10 minutes, then turn oven down to 350 degrees. Roast for a further 1 hr.

15 minutes, or until juices run clear when pierced at the joint between the drumstick and the body.
Note: Baste once at 30 minutes then at 1 hr. Rest for 15 minutes.
7. Serve with pan juices only.

             Enjoy!

Chicken & Mushrooms by JoElaine (Balsamo) Quinn

Ingredients:
8 chicken cutlets, sliced thin
1/2 cup of flour
2 Tbsps of butter
2 Tbsps of Olive Oil
1 package 8 oz of white mushrooms whole caps only , sliced thin
1/2 medium sweet onion, cut into slices
1 cup of heavy cream
1/4 tsp of dried thyme
Salt and pepper to taste
Fresh Italian parsley for garnish

Process,
1. Coat the chicken with flour. Heat the butter and olive oil in a large skillet and sauté the cutlets until brown . Remove cutlets to a warm platter.
2. Add mushrooms and sweet onions to the same pan and cook until tender. Then add cream, , thyme , salt and pepper . Place chicken back into the pan and simmer on liw heat till sauce is reduced .
3. Plate chicken and spoon over the sauce with the mushrooms and garnish with parsley.

              Enjoy!

Homemade Panko Parmesan Chicken Cutlets by JoElaine (Balsamo) Quinn

Ingredients:
6 Chicken Breasts , thinly sliced
3/4 - 1 cup cooking oil
1 cup of Italian Bread Crumbs
1 cup of Panko Crumbs
1/2 tsp of Salt
1 Tbsp of Garlic Powder
1/2 tsp of Black Pepper
1/2 cup of Parmesan Cheese + 1/4 cup
2 Large Eggs , beaten
3 tablespoon milk

Process,
1. Mix together bread crumbs, panko, 1/2 cup of parmesan cheese, salt, garlic powder, and pepper. Set

aside. In separate bowl, mix egg , milk and 1/4 cup of parmesan cheese . Set aside.
2. Using a fork, dunk each piece of chicken first into the egg wash, and coat with the panko mixture. Make sure in each step the breast is coated completely.
3. In a skillet fry over medium to medium high heat in preheated oil until golden brown on both sides and inside is no longer pink, approximately 6-7 minutes depending on your stove.
Remove from oil and let sit on paper towels to absorb any excess oil for 3-4 minutes . Serve with your favorite sides.
 

              Enjoy!

Mom's Homemade Meatloaf by JoElaine Quinn

Ingredients:
2 lbs of sirloin ground beef
1 Tbsp of olive oil
1 onion, finely chopped 
3 garlic cloves, minced 
4 slices of bread cubed, crust cut off
1/2 cup of milk
1/4 cup of fresh parsley, chopped 
1 cup of parmesan cheese
2 1 oz box of sun maid raisins
1 cup of shredded mild cheddar cheese
2 Eggs
Dash of worcestershire sauce
Salt & pepper to taste
For The glaze
3/4 cup of ketchup
2 Tbsps of tomato paste
1/4 cup of brown sugar
1 tsp of dried mustard
1 tsp of paprika
1 tsp of granulated garlic
1 tsp of granulated onion

Process,
1. In a skillet saute over medium heat , onion and garlic in olive oil for about 6 to 8 minutes or until soft and translucent , allow to cool.
2. In a small bowl cut the bread into cubes and pour the milk on top over them, set aside allowing the bread to soak up the milk.
3. In a large bowl mix all the other ingredients together until everything is well combined. Then add your bread and to your onion garlic mixture and combine well.
4. Place meat mixture on a pan and form it into a loaf , set a sside.
5. In a small bowl mix all of your glaze ingredients together and smear half the mixture on top of the loaf and reserve the rest.
6. Bake the meatloaf in a 350 degrees oven preheated for 50 minutes , then smear the rest of the glaze on top and bake for another 15 minutes.
 

         Enjoy!

Prime Rib Roast by JoElaine (Balsamo) Quinn

Ingredients:

3 bone Prime Rib

For Rub
2 Tbsp of salt
1 Tbsp of dried thyme
1 Tbsp of dried rosemary
1 Tbsp of black pepper
1 Tbsp of onion powder
1 Tbsp of garlic powder

Process,

1. Bring a bone-in roast to room temperature for 2 hours.
2. Season generously with your rub.
3. Then roast at 450-500 degress for 15-30 minutes to sear. Reduce the oven to 325 degress and continue cooking (approx. 10-15 min/lb) until an internal thermometer reads 125-130°F for medium-rare.
4. Then rest for 30 minutes.

        Enjoy!

Smoked Turkey Breast With A Honey Glaze by JoElaine (Balsamo) Quinn

Ingredients:

For Brine
Water
Salt
Sugar

For Seasoning
Melted butter
Salt
Pepper
Onion powder
Garlic powder

For Honey Glaze
1/2 cup of honey
1/4 cup of brown sugar
2 Tbsp butter.
Note: You can add a splash of apple cider vinegar, Dijon mustard, or bourbon.

Process,

For Brine
1. Brine the breast for 4–8 hours in a mixture of water, salt, and sugar.
2. Pat the turkey dry and apply melted butter. Season with the rub salt, pepper, garlic, and onion powder .

Smoking Process
3. Preheat Smoker: Set your smoker to 250 degrees –275 degrees. Use fruitwoods like apple or cherry for a mild, sweet smoke that complements honey.
4. Smoke: Place the breast on the smoker. Cook until the internal temperature reaches approximately 130 degrees–150 degress.
5. Basting: Every 30–45 minutes, baste the turkey with melted butter to keep the exterior moist and help it brown.

Honey Glaze
6. In a small saucepan over low heat, combine 1/2 cup honey, 1/4 cup brown sugar, and 2 tbsp butter. Or you can add other ingredient for flavor. I added bourbon.
7. Once the turkey hits 150 degress brush a thick layer of glaze over the entire breast.
8. Continue smoking until the internal temperature reaches 160°F–165°F.
9. Remove the turkey from the smoker and let it rest for 15–20 minutes. Slice your turkey breast to serve and spoon the juices over the turkey..
Note: You can cook this turkey breast in an oven with air baking setting. Just follow the same direction. But place turkey on a rack and place fruitwoods underneath.

              Enjoy!