Italian Infused Chicken Recipe

Italian Infused Chicken Recipe

Ingredients:

Directions:

DIY Coconut and Tea Tree Oil Miracle Deodorant - Healing Ointment Instructions

"Frequency and earlier onset of antiperspirant/deodorant usage with underarm shaving were associated with an earlier age of breast cancer diagnosis."

My Breast Cancer Scare!

Microcalcifications on Mammogram

Coconut and Tea Tree Oil Miracle Deodorant - Healing Ointment

DIY Coconut and Tea Tree Oil Miracle Deodorant - Healing Ointment Recipe 

Coconut and Tea Tree Oil Miracle Deodorant - Healing Ointment Ingredients

Instructions:

• 1/2 cup coconut oil, organic preferably
• 10 drops of Tea Tree Essential Oil (or another antimicrobial essential oil)
• 1/4 - 1/3 cup baking soda
• 1/4 - 1/3 cup cornstarch (GMO free if possible) or arrowroot powder
• Beeswax, OPTIONAL (I have not used this, but if you feel that you need a different consistency for coverage and staying power, this is what I would recommend.)

Directions:

1. Melt the coconut oil over low heat. 
2. Remove and add tea tree oil. 
3. Stir in baking soda and cornstarch until well blended. 
4. Pour into clean jar. You can store it on the counter top, but if your house is very hot and the oil is staying too liquefied, you can store it in the refrigerator. You can add more drops of essential oil if needed. It varies from person to person on what they need and what they can tolerate without skin irritation. :)  (Also, if you razor burn and/or nick your underarms at all...this may sting, otherwise it does not cause me any issue.)

Amaretto Boston Cream Tiramisu Recipe

Amaretto Boston Cream Tiramisu after topping with ganache.

Amaretto Boston Cream Tiramisu Recipe
(Print Recipe)

Steps in making Amaretto Boston Cream Tiramisu Recipe

 Ingredients:

Directions:

The messy process of layering the Amaretto Boston Cream Tiramisu

Organic Curly Endive with Bacon and Garlic Dressing Recipe

Organic Salad King Endive in my Garden by Victory Seeds

Organic Curly Endive Salad with Bacon and Garlic Dressing

Curly Endive Salad with Bacon and Garlic Dressing

(print recipe)

Ingredients

• 6 bacon slices, browned and crumbled into bite size pieces (reserving some bacon grease to saute garlic)
• 2 cloves of garlic, minced
• 1 1/2 tablespoons mild honey
• 1 tablespoon all-purpose flour
• 3 tablespoons unfiltered apple cider vinegar
• 1 large egg
• 1 cup prepared chicken broth
• 1 large head curly endive, washed and spun, torn into bite-size pieces (if stems are large or hard, only use the curly leaves and discard all stems)

Instructions

Saute garlic in bacon grease

After dressing thickens, add bacon.

Prosciutto Entwined Asparagus Recipe

Ingredients:

• 8 ounces of Prosciutto, sliced
• 8 ounces of Mascarpone, softened
• 18 spears of Asparagus
• Extra Virgin Olive Oil, to drizzle or spray

Directions:

Preparing Prosciutto Entwined Asparagus

Prosciutto Entwined Asparagus hot out of the oven.

Chunky Pork Shoulder Ragu Recipe

Ingredients:

• 2 tablespoons olive oil
• 2 pounds boneless pork shoulder roast, rolled and tied
• Salt and freshly ground pepper
• 1 medium onion, chopped
• 1/2 teaspoon fennel seeds
• 4 large garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon finely chopped fresh rosemary
• 1 28-ounce can tomato puree
• 1 28-ounce can Italian peeled tomatoes, drained and chopped
• Salt
• Pinch of crushed red pepper
• 1/2 cup of chopped fresh basil

Directions:

Browned Pork Roast in Crock Pot

Spices for Pork Ragu Recipe

Pork Roast and Ingredients for Pork Ragu Recipe in the Slow Cooker

Slicing the Pork Roast for Pork Ragu after removing from Crock Pot - Slow Cooker

Giulianna's Magnificent Pizza Sauce Recipe

• 4 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 1 Cup Onions, finely chopped
• ½ cup celery, finely chopped
• 2 teaspoons fennel seeds, crushed
• 4 cloves garlic, finely chopped or minced
• 2-28 oz cans of whole or diced tomatoes
• ½ cup Parmesan & Romano, mixed
• 1 T Basil, dried
• 1 T Oregano, dried
• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 T brown sugar
• 1 T white sugar
• Crushed Red Pepper (optional)

Onions, garlic, celery, and fennel seed for magnificent pizza sauce recipe.

Directions:

In a large pan, melt the butter into the oil. Add the onion and celery. Sauté until translucent and soft or beginning to caramelize. Turn down heat to medium low.

Giulianna's Magnificent Pizza Sauce, whole tomatoes simmering in pan.

Add the 2 cans of tomatoes, juice and all. Stir in the remaining ingredients and bring to a simmer. Add a pinch or two of red pepper, only if you want a spicier sauce.

After I puree the Magnificent Pizza Sauce, I put it back in the pan to meld the flavors together some more.

Return to pan and let it sit for another 20 minutes if not using immediately for pizza. This sauce’s flavors meld as it sits. Divide solution into Ziploc bags and store in freezer until day of use.

Will make about 4-8 large pizzas, depending on your preference of the amount of sauce.

Sausage Potato Boats Recipe by Chef Bretto AKA  Salsiccia di patate Barche

Chef Bretto sharing his Salsiccia di patate Barche (Sausage Potato Boats) Recipe.

• 8 potatoes
• Olive oil
• Sea Salt (fine or coarse)

• 2 Tablespoons of Olive Oil
• 1 Bay Leaf
• 2 Tablespoons of minced/finely chopped onions
• 2 Tablespoons of minced/finely chopped garlic
• A shake of Red Peppers (I use red chili powder when keeping it family friendly or use red pepper flakes to spice it up)
• 1 lb of Italian Sausage (I use Johnsonville's Sweet Italian Sausage Links which add basil for the sweetness or mild for family friendly, hot for spicing it up)
• Splash of dry white wine (enough for deglazing)

• 1 Cup of Heavy or Whipping Cream  (Italians do not really use Sour Cream, though they often use Heavy Cream and Balsamic Vinegar in the same recipe which is much the same as Sour Cream. You can substitute 1 cup of sour cream for the cup of heavy cream and tablespoon of vinegar)
• 1 Tablespoon of Balsamic Vinegar
• 2 Tablespoons of Chives (Fresh or Freeze dried)

• 1 cup of Milk
• ½ Cup of Butter
• Fresh or Dried Parsley, chopped
• Fresh or Dried Basil, chopped
• Couple of dashes of white pepper
• 1 or more cups of Parmesan and Romano cheese blend

• 8 Tablespoons of Italian Seasoned Bread Crumbs
• Melted Butter

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare a baking pan (such as a jellyroll pan 11X17 pan with a lip) with a sheet of baking paper or foil.
3. Scrub the skins of the potatoes clean and then pat dry. Oil the outside of each with olive oil and then rub some sea salt on them and place on the pan. Put in the oven and cook for 1 hour. The oil and salt make for a DELICIOUS skin on the outside of the potato.
4. About ½ hour before the finish cooking, put 2 T of olive oil and the bay leaf in a skillet. When the oil is heated, add onions, garlic, and red pepper. Cook for about 5 minutes. (Always make sure the oil is heated before adding or it will make your onions greasy, but never so hot that it is starting to smoke.)
5. Add the Italian Sausage to the skillet and mix it in with the onion and garlic mixture. Cook until Italian Sausage is no longer pink or lightly browned.
6. Deglaze the pan with a splash of white wine. (I pull my pan off the burner when adding the wine to ensure we don’t start a fire, then put it back on the heat and stir.)
7. Check to see if your potatoes are finished when baked for one hour by piercing with a knife to see if they are tender. Sit them aside to cool for about 10 minutes before proceeding. 
8. Take 1 cup of heavy cream and place it in the large mixing bowl. Add one tablespoon of Balsamic Vinegar to it. Remember, if you don’t want to take this step, you can just use sour cream in place of the heavy cream and vinegar. After about 5-10 minutes, stir in the chives and sit aside.
9. When potatoes are cool enough to handle, slice lengthwise in half. Scoop out the softened potato out of the center of each and place into a large mixing bowl with the cream mixture in it, but be sure to leave a thin lining of potato on the skins (if you remove too much potato…the skins will tear or collapse). Leave the potato boats on the baking pan.
10. Mash the potatoes (we use a hand masher to leave them a little chunky). Add the butter and milk.  Stir in the parsley, basil, white pepper, and cheese.
11. Pour the contents of the skillet into the potato mixture and finish combining.  
12. Spoon the potato mixture back into the potato skins. Use it all, it is okay to mound it up on top.
13. Sprinkle the tops of the potato boats with the breadcrumbs and then drizzle butter over the breadcrumbs.
14. Place in the oven and cook for about 30 more minutes at 350 degrees.
15. Serve hot with a side of salad or a green vegetable.