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Lemon Herb Seasoning

Lemon Herb Seasoning
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Servings
4 Ounces
Servings
4 Ounces
Lemon Herb Seasoning
Print Recipe
Servings
4 Ounces
Servings
4 Ounces
Ingredients
Servings: Ounces
Instructions
  1. To dry the Lemon Zest: Spread the zest of 5-6 lemons on a baking sheet lined with parchment paper and allow to air dry for 24 hours.
  2. Combine the dried lemon zest with the rest of the ingredients. Spoon into spice jars and cover tightly.
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Coffee Rub

Coffee Rub
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This rub works on any pork cut, especially ribs. It would also be great on steak.
Servings
1 Cup
Servings
1 Cup
Coffee Rub
Print Recipe
This rub works on any pork cut, especially ribs. It would also be great on steak.
Servings
1 Cup
Servings
1 Cup
Ingredients
Servings: Cup
Instructions
  1. Mix all ingredients together.Use as a rub on pork, beef or chicken. Leftover can be stored in an airtight container.
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Calzone (a.k.a. Easter Pie)

Easter is a time for re-birth and new beginnings. Spring is here for the most part and life begins to move outdoors…finally. When I was growing up, Easter was a special time. that was steeped in religious as well as food traditions. Lent ended and with it all the fasting, abstaining and giving things up. To say there was a food frenzy may be a bit of an overstatement, but it was definitely a time for enjoying eating.DIGITAL CAMERA

I loved the Calzone.  We sometimes called it Easter Pie and it was baked on Holy Saturday, not be eaten until after Easter Sunday mass. It was filled with ricotta and sausage, with egg in every part of it. My mother and my aunt both made it and I couldn’t wait for Easter morning to have it. If I timed it right, I could have my mom’s and then go upstairs and have my aunt’s, too. They each had their own version, my aunt’s often having ham and hard-boiled eggs in it.

This is my mother’s recipe.  She would make it every Easter. If I was lucky, I’d have it again at Christmas when her side of the family served it as Egg Pie. Whenever it was made, it was one of the most satisfying dishes I’ve ever had.

Calzone (a.k.a. Easter Pie)
Print Recipe
Servings
8
Servings
8
Calzone (a.k.a. Easter Pie)
Print Recipe
Servings
8
Servings
8
Ingredients
Crust
Filling
Servings:
Instructions
  1. To make the Crust: Sift the dry ingredients together cut in shortening or butter, blending well.
  2. Beat the egg and 2 tablespoons of milk together and add to the dough mixture. Blend well. turn onto a floured surface and knead for one minute. Wrap in plastic and chill for 30 minutes or so.
  3. To make the filling: Cook the sausage and drain on paper towel. Allow to cool. Place the ricotta in a large bowl. Add the beaten eggs, cheese, parsley, and cooled sausage. Stir to gently blend.
  4. Divide dough in half. Roll one half out on floured surface. roll to an even thickness that will fit in a 9 inch pie pan with some overlap. Place in glass pie pan that has been lightly greased.
  5. Spoon the filling into the crust. Roll out the second half of the crust and fit it over the top. Crimp edges to seal well. cut several slashes in the crust.
  6. Bake at 400 degrees for 30 - 35 minutes. Brush top with beaten egg yolk about 15 minutes before pie is done. crust should be golden brown. remove from oven and allow to cool to room temperature. Serve for Easter breakfast or any time you'd like.
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Poor Man’s Lasagna

Poor Man's Lasagna
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Quicker, cheaper, and easier than the traditional version. Use what you like and/or use what you have on hand.
Servings
8
Servings
8
Poor Man's Lasagna
Print Recipe
Quicker, cheaper, and easier than the traditional version. Use what you like and/or use what you have on hand.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Combine the ricotta, egg, garlic powder, parsley, Parmesan, and pepper. Mix and set aside
  2. Cook the pasta one minute less than the box recommends. Drain and set aside Heat the pasta meat sauce until steamy. Keep warm.
  3. Spray a rectangular glass baking dish with olive oil cooking spray. Spread on cup of the pasta sauce on the bottom of the dish. Layer the prepared ingredients as follows.
  4. Add one third of the pasta. Spoon one half of the ricotta mixture on top of the pasta. Top with one third of the cheese. Top with one cup of pasta sauce. Repeat the above layers one more time.
  5. Add the rest of the pasta to the dish. Top with the remaining pasta sauce. Sprinkle the rest of the cheese on top.
  6. Bake in a preheated 375 degree oven for about 30 minutes. the cheese should be melted and lightly browned and everything else should be bubbly.
  7. Remove from oven and allow to rest for 10 minutes before serving.
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Spicy Garlic & Herb Bread Baked in a Pot

Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Spicy Garlic & Herb Bread Baked in a Pot
Print Recipe
Bread baked in a pot...Imagine that.
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Servings Prep Time
1 Loaf 80 minutes
Cook Time
40 minutes
Ingredients
Servings: Loaf
Instructions
  1. Sprinkle yeast over warm water, add the pinch of sugar and stir gently. Allow the mixture to rest and foam for about 5 minutes.
  2. Melt the butter in a saucepan. Remove from heat and add the herbs, pepper flakes and garlic. Set Aside.
  3. Put flour in a large bowl. Add salt, pepper,yeast mixture, and butter mixture. If you have a stand mixer: Fit it with the dough hook and stir at low speed 10 - 12 minutes until dough cleans the sides of the bowl. If you do not have a stand mixer: Mix ingredients in bowl until combined. Turn onto floured surface and knead by hand about 15 minutes. Whichever method you use the dough should be smooth, supple yet firm.
  4. Place the dough in a large oiled bowl, turning to coat dough. Cover with plastic wrap and allow to rest in a warm place until doubled in bulk, Approximately 1 hour.
  5. When doubled in size, place on a floured surface and knead by hand about 2 minutes. Form into a "Boule" shape (flat bottom rounded ball). Preheat oven to 450 degrees.
  6. In a large Dutch Oven or Heavy Soup Pot, add 2 Tablespoons of Olive Oil to coat the bottom. Put the dough ball in the pan. Cut a fairly deep cross in the top using a sharp thin bladed knife. Drizzle with 2 -3 more Tablespoons of olive oil on top of dough. Sprinkle generously with Coarse Sea Salt and Red Pepper Flakes.
  7. Cover with a tight fitting lid and bake for 30 minutes. Reduce oven heat to 400 degrees, remove the lid and bake for an additional 15 - 20 minutes. Remove from oven and allow to cool until it can be easily removed for the pot. Bread can be served warm or cool and will keep up to 3 days if wrapped tightly. Provided it lasts that long!
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