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Calzone pizza is a scrumptious pocket of pizza dough filled with various fillings. There is no rocket science behind making one yourself! Take pizza dough, roll it out, fill it, fold it, bake it and eat it! Crispy on the outside and succulent on the inside!
This simple stew is all about the smoked turkey. If you’ve ever wondered what to do with those smoked turkey drumsticks, wings, or even smoked porkchops you see at the grocery store in the meat aisle, adding them to a soup or stew is an easy way to really deepen the flavors of your dish and add a nice smokiness.
I bought smoked turkey drumstick pieces that were cut into slices, and cut them into smaller, bite sized pieces. Turkey drumsticks have those tough tendons along the side, so you’ll want to remove those. I also removed the skin but did throw the bones in while the soup simmered away, and then removed them before serving.
I threw this together with just one can of cannellini beans and a can of diced tomatoesand only made enough for a few servings, but you could easily double the recipe. You can also make this looser for more of a soup, or thicker for something more like a stew. I decided to go with a nice, thick and hearty stew and served it with ciabatta. If you like, you could grate a little pecorino or parmigiano reggiano over it before serving.
This is one of Sicily’s most popular and versatile aubergine dishes. You can eat it with bread, as part of an antipasto, or as a side dish with hot or cold meats or fish. It is a wonderful dish however you eat it, even at room temperature as a healthy breakfast. Italian food is simple, elegant and fabulous; it makes the most of the freshest ingredients. Italians don’t ask how much food costs: they ask how fresh it is. The concept of a weekly shopping trip is alien to them, as their fruit and vegetables are bought every day. The fantastic thing about Italian food is the fact that there actually is no such thing; Italy was a separate conglomeration of states until 1870. Each region has its own cuisine, and that cuisine has been forged by centuries of geographical area and history. For instance, the food in the Northwest bears a closer relationship to mid-European food because it was influenced by its neighbor, the Austro-Hungarian empire. In the South, the flavours of the Mediterranean prevail, such as the olive oils, the fresh and dried fruit influenced by the Moors: the tomatoes brought from the New World.
Read my introduction http://www.squidoo.com/italianrecipesitalianfood and peruse the general recipes, then follow the links to the tastes of Tuscany, Lombardy and Sicily. Italian food is the ultimate comfort food, celebrating the family, family life and family celebrations.
Because Italian food celebrates the magnificence of the food and not the chef, it is easy to recreate at home. Generally it is fast and flavoursome: you can have a homemade pasta dish on the table in half an hour, even if you have made the pasta yourself.
The good old Kaldereta,dont worry about the chicken liver.You wont know its there but instead a new taste is developed.The liver contributes a lot with the consistency of the sauce and richness of the flavor.You can omit it or you can be bold and daring… go ahead,try it and enjoy the chaos in your palate.Have a great week to all! Lets eat,lets giggle and lets be merry!
Calamares which is the Spanish word for squid is what the Filipino Deep Fried Squid dish is called. It is another most favorite dish in the Philippines, either with rice or with ice cold beer (as pulutan that is). It is very easy to cook. Perhaps this explains the increasing number of street vendors selling calamares nowadays.
This is usually served as an appetizer but in the Philippines, it is considered as a main dish. Calamares is delicious, simple, and really easy to cook.
Cajun Turkey meatballs are baked, not fried, just a little spicy, and are a perfect party food served with a ranch tip.
Try this seafood pasta recipe with a Cajun twist. It turns a classic creamy pasta dish into something new with a zesty blend of spices.
This is another of the seafood stews that we love. It was introduced to us by Paul Prudhomme in his book, Louisiana Kitchen published in 1984. We have been cooking, eating and modifying it for over twenty five years. In it’s present form, the recipe is easy to cook, quite colorful and utilizes the seafood that can be obtained almost anywhere. It is delicious; utilizing a roux and andouille sausage to obtain the famous Cajun flavors. If you love seafood and gumbos, we recommend this one highly.
There are still plenty of cuisines that I have not yet played with in the kitchen, Cajun being one of them. I’ve been to a local cajun restaurant, Ragin Cajun in Belmar. Both the hubby and I found it was decent but nothing over the top special. So while on a trip to the grocery store I figured I’d pick up a few things and see what I could come up with. This cajun chicken with peppers and onions in a light cream sauce came out fantastic!!!! The hubby even made a point to say this is great and should be made often!
If you are thinking cajun is too spicy for you, this one really isn’t all that spicy. Its there but its on the tongue not burning down your throat. The cream helps to mellow it out too. Tender chicken, sweet bell peppers and the perfect amount of cajun kick to it!