Potato Gnocchi, My way!!

Recipe rewind!

One of my favorite blog posts.


 FYI:  One of my Italian favorite recipes is Gnocchi.  I'm proud to be Italian 50% Italian.  Ha ha it's true.  I'm a blend of two 100% Italian grandfathers and a 100 % Slovak grandmother and 100% English grandmother.  A good combination!

  I spent a great deal of  time with my grandparents so I am blessed to combine a lot of my recipes using what I remember they used and am able to create really delicious meals. 

Note:  I have included a few of my pictures of my grandparents.  

One of Dad's favorite dishes.

  8/4/14 I shared this post for the first time. 

From my kitchen to yours,

Grandma and Grandpa

Nana and my daughter

My mom and my m-i-l put their potatoes through a ricer to make gnocchi but I’m decided to give it a whirl and try my mixer to mash the potatoes to see how light they’d be.  Took a taste test on a few to make sure the combination was what I was looking for and they turned out delightful.. I want to share my recipe and pictures with you…

Ingredients:

8 medium russet potatoes (baking potatoes, peeled and cut in medium cubes)

1 tablespoon salt

1 large egg

3 + cups Pillsbury Pre Sifted Flour

Put potatoes in large pot and salt water.. Boil until tender (fork will go right through center)

Take off heat and drain thoroughly in large colander

Mash potatoes with hand held potato masher until potatoes are breaking down.  Next Using electric mixer beat on medium and then high speed until all potatoes are mashed thoroughly.    Do this while potatoes are still hot.  (You could use food processor but I used mixer just to see if it would accomplish the task).  It worked fine..

 Transfer potatoes to large bowl and cool potatoes completely after mashing..(I cover slightly while cooling).  When cooled add 1 egg and slowly while working with your hands add 1 cup at a time of flour at a time until a large ball forms..(I have picture examples on blog).

Cover large ball of dough( Set aside) Slice in sections to make a long tootsie roll like piece of dough.. Add a little flour if needed to  have dough not stick to cutting board.. Cut in pieces and score with fork..(Picture will demonstrate..)  Cook immediately in large pot of boiling water until gnocchi comes to surface.  Stirring now and then to make sure they don’t stick to bottom of pot…

Using a medium strainer ..scoop gnocchi out and place on a platter that has some sauce on it.   Add gnocchi and top with sauce.  Serve with Red or white sauce.. 

I use Red Sauce and top with grated Pecorino Romano Cheese.. 

 9-4-2011
11/2/13 
6/7/14

1/23/24

Seasoning a Pork Roast (Italian Porketta Sandwiches) In the oven orCrockpot? You choose

Hi everyone !

This is my updated Porketta recipe. 12/30/2023

From the first time I had a bite of this seasoned pork roast I knew it would be carried on for generations to come.

The original recipe was my watching my mother-in-law season a pork butt roast.  They may be called shoulder roast today.  She never measured amounts when she seasoned anything.

When I started blogging I knew to assure I’d have accuracy so I always make note of approximate seasonings amounts.  

FYI:  Everyone taste buds are different.  I’m a heavy garlic, salt and pepper “must have”for bringing out the best in any piece of meat, chicken or fish.

 ***I feel it a recipe such as this would be very bland with minute seasoning.

You be the judge.  You know you and your family the best.

Also another FYI!  Buy some Sweet pickle relish or make a little broccoli rabe to top your porketta.

Each brings out a different element to this  particular roast.  I serve either one as a side when making sandwiches.  Both delicious!  One sweet,  one savory.

Recipe for broccoli rabe:

• 1 bunch broccoli rabe
• 1 tablespoon olive oil, more for drizzling
• 2 garlic cloves, sliced
• ¼ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• Lemon wedge, for squeezing optional 

Clean and cook rabe in boiling lightly salted water.  Do not over cook. Drain and season while  simmering.  Tasty!

Enjoy!  

Great mini porketta sandwiches.  Holiday, Game day or anyday! Yummy!

2/23/12

Another of my Dad's Favorite's and yes again we can thank my mother-in-law for her original recipe.  When Mom would make her version it would always be served as a side with pasta.  Great family recipe!  The illustration is how mom would season her pork butt roast.  She is the one who taught me to make the slit down the center for easy seasoning.

I first learned how to season a pork roast from my mother in law.!!  She would make this recipe for all special occasions; whether it was a graduation, shower or the holidays. 

This well seasoned piece of pork added so much to our traditional Italian meal..  She would cook it covered in the oven with a little water and when it was cooked thoroughly she would shred it and pile it high on a fresh crusty roll.  (They had a bread bakery 3 houses down from theirs).  How lucky they were?  Fresh bread and rolls all the time.  When my mom would make this roast she mostly served it with her pasta and any leftovers we'd make sandwiches and add some sweet relish on top.  One great yummy sandwich!.  I make it both ways.  This seasoned pork is great either way!  Try it this holiday!!  They'll keep asking for it I am sure.

Here are some easy steps to making a porketta:

 
 This recipe of my mother-in-laws has been around for ages and quite honestly it has gotten the most reviews and every time I re-post someone new grabs onto it and shares.  It is wonderful and makes the most tender,tasty and handy grab and go sandwiches.  Here goes:

Buy a 3#+or so Pork Loin or Pork Butt(I like the loin) it is a little leaner but my mom and mother in law used the Butt piece.

1. Lean Pork butt or loin approx. 3 or more lbs.
2. Approximately 3 T or more dried Dill weed
3. 1 tsp. Per lb. salt
4. Approximately 1T or more pepper( depends on how much spice you enjoy)
5. About 4 cloves garlic
6. 1/4 cup canola or olive oil


***On a large piece of  wax paper place 3+ or more tsp. salt , 3+ or more tsp. pepper and 3 +or more tsp. dried dill weed.(you'll find it in the spice section).  We like heavy seasoning so I add a bit more to my roast.


Note:  the plus is in reference to the size of your roast.

Mix all seasonings together on a large piece of wax paper. Place Pork Roast in center.  Make a slit in the center of the roast about 1/4 in down.  Place in each slit one clove (4) total garlic in slits.  Roll Pork Roast all over the seasoning making sure to cover the whole roast with the seasoning.  (You may have some left on wax paper and that is OK).  Place 1/4 cup canola or vegetable oil in roasting pan and add seasoned roast. Sear on all sides. 

After roast is seared well place roast  in roasting pan with approximately 1 cup water and cover. Place in center of oven and bake covered approximately 3 hours or until when inserting a fork the roast pulls apart. 

Remove from oven allow to cool slightly. Add some water to pan and scrape all sides and bottom. Shred or cut porketta in slices.Top roast with drippings, slice and serve with pasta or shred for sandwiches.


Try it in your Crockpot: Sear your roast first on both sides in a little vegetable oil. Then in your crockpot place roast fat side up with approximately 1 cup water.  Add seasoned roast. Secure.   Set dial to low and cook approximately 5 to 6 hours.  If you want it to be done quicker set crockpot to high and it should be done approximately two hours earlier. Test roast with a fork. If it pulls apart or slices easily it is done.  When done remove, let cool slightly and roast should pull apart. There should be plenty of liquid but add a little water if necessary (to pan and scrap drippings and add to shredded pork).  It will keep the pork moist and add all those yummy flavors to your pork).

  **Most times if I have a chance I wrap the roast in clear plastic wrap the night before I am going to bake to help seal in the flavors into the pork. It's almost like an overnight marinade.

Oven Method:  Bake covered 350 degrees for about 2 1/2 to 3 hours or until roast pulls apart with fork. Check periodically to see if a little water may be needed.  Shred for sandwiches or use as a side with Spaghetti..  A true Italian delicacy.  Bon Appetite!

Happy Cooking from my kitchen to yours,

All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Easy to season

Basic ingredients.


All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2022, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Stuffed Italian Style Meatloaf!

Updated photos!

Today I will be re-posting one of my if not my favorite, meatloaf recipes.  I have passed it on to a lot of friends and everyone seems to enjoy this version. 

Note to all:  If you don't want to make homemade stuffing you can use any brand stove top  stuffing    It will work fine as a substitution.

Note:  The below photo is of my Dad and I and younger brother..Brings back good memories!!!

Dad, Gary and I

Dad loved stuffed meatloaf and honestly when Mom didn't have the time she'd use Stove top stuffing instead of her homemade stuffing . (Don' hesitate to use box stuffing. .It does speed up your meal).  Today I did her recipe but put it in a baking dish (stuffing first and then topped it with meat mixture. (She used to put her meat mixture on the bottom of the dish and then put her stuffing and then top it with the remainder of the meat.. I decided to try it a little different. It baked quickly, about an hour or a little more.  My meat was under 1 lb.  Delicious!   Super Supper or Delish Dinner Meal.  Nice for entertaining a small group.  Serves 4 medium portions.  Enjoy!  Happy Cooking!!!!

Ingredients for meatloaf:
 

¾ to 1 lb. ground pork (beef or turkey can be substituted)

1 egg

½ cup bread crumbs (regular or seasoned) I used garlic herb

1 small onion grated

1 clove garlic minced

½ tsp. salt

1 tsp. dried parsley

pinch pepper

½ cup milk

Topping:

1 to ½ cups marinara sauce (jarred or homemade) I used my homemade easy recipe)

¼ cup mozzarella for garnish

Meat Mix

In a medium bowl place pork, breadcrumbs, egg, onion, garlic, parsley, milk, salt and pepper.  Mix together.  Set aside

Baked to perfection.

Top with sauce, Romano cheese and mozzarella.

Try to flatten meat mixture enough to comfortably cover stuffing.

Butter 8x8 baking dish  and place stuffing

Top with your favorite pasta sauce.

Stuffing

1/3 cup Italian style bread (broke in pieces)

1 egg beaten

½ to ¾ milk

dash pepper

½ cup Italian cheese grated

¼ cup shredded mozzarella

1 small onion chopped

1 stalk chopped celery

4 tablespoons butter (salted)

In a pan melt butter, add onion, celery…Saute until translucent

In a large bowl put broken bread pieces, 1 egg beaten, ½ cup milk, cheeses.  Set aside.   Add slightly cooled butter mixture.  Mix together with hands until bread in well moistened.. Set aside

 Preheat oven to 350 degrees.  Lightly grease an 8 x8 inch baking dish with butter or spray with cooking oil..  Place stuffing mixture in dish.. Top with meat mixture.. Bake 1 hour or until browned.. Take out of oven top with Marinara sauce, Romano cheese and shredded mozzarella.  Bake 5 to 10 minutes more or until Marinara is warmed and cheese is melted and bubbly.


Happy cooking from my kitchen to yours,

copyright 2012 I Like to Bake and Cook!

2/19/12

9/2/13
7/14/14

12/3/19

Monterey chicken

Hi 

I've been saving this recipe for some time hoping to make it for company.  It's a nice quick casserole type meal.  Served with a salad it completes a meal.

Today seemed as good as any to try it.  It's a first time.  My only complaint is calls for  too much spinach. It was hard to mix it thoroughly through the pasta.  I will definitely cut back for us the next time. I'm really happy it was just the two of us.  I would have been disappointed if I had made it for guests.  The only option you might have is to add more sour cream. I did add the one cup but maybe two would have been better. Also It needed a pinch of salt so make sure you add salt to your water when you boil the spaghetti. 

Another suggestion. Freeze any left over chicken you may have for meals like this.  They come in handy as mine did today. Original 8/7/17

Add caption

Here's a recipe you can make with rotisserie chicken in a pinch. 

When I make soup I always use lots of chicken and what I don't use I cut up and store in zip lock bags in the freezer for meals like this one.

6 oz. spaghetti, broken in half,  cooked according to directions

1 cup shredded or diced cooked chicken(you can use store bought cooked chicken in a pinch)

1 cup sour cream

1 egg

1/2 tsp. garlic powder

1/2 tsp. salt

2 cups grated Monterey Jack Cheese

10 oz. frozen spinach, rinsed and drained. Note: I think 10 oz. is too much but if you love spinach then it might be ok for you. I would use half a package or 5 oz. if I were to make it again.

3 oz. can french fried onions

Preheat oven to 350 degrees

Spray a 13x9 in baking dish with cooking spray

Boil spaghetti and drain and add to a large mixing bowl.  I rinsed mine slightly to remove some starch.

In another bowl add egg, sour cream, garlic powder,salt, chicken, spinach and half of the french fried onions.  Stir and mix well. Add to drained pasta and mix well.

Place in baking dish and top with remainder of french fried onions. Cover tightly with aluminum foil and bake 20 minutes at 350. Remove foil and bake another 5 minutes.  Serve immediately.  Enjoy!

Happy Cooking from my kitchen to yours,

5/29/17

Custard Rice Pudding! Three times a charm!!

This is one of my foodies favorite recipes!

Custard Rice Pudding!!!



 I have posted several of my rice pudding recipes and although they have been great, my all time favorite rice pudding recipe is the one I made today.

I made a creamy rice pudding recipe of my mom's and my whole family absolutely loves it but custard rice pudding is my true favorite and it was my Dad's too!..

I have a recipe of my great aunts and as much as it was good this one is the best!  (just my opinion and the hubby agreed).  Tasty, sweet and yummy custard settling so softly on the top..

The only change I made to this recipe is that I eliminated the nutmeg and baked it 10 minutes longer....Wonderful!!!!!!!!!!!!  

2/18/16

1/2 cup uncooked rice
3 cups low fat(1%) milk
2 tablespoons butter
3 eggs
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. nutmeg
1 tsp. vanilla
Top with Cinnamon sugar

Cook rice, I rinsed slightly, spoon into buttered 6 cup casserole dish.
Scald milk with butter in small saucepan.  Beat eggs slightly with sugar,salt,nutmeg and vanilla in mixing bowl.

Strain mixture over rice.  Note:  you do not have to strain it but I do.  Pour slowly!!! Place casserole in a shallow pan on oven shelf.   Pour boiling water into pan while pan is in oven. Bake  325 degrees for 50 minutes or until almost set but soft in center.  Custard will set as it cools.

 Note:  I baked for 60 minutes.  Serve warm or chilled.  Yummy!!!

 ( I waited until mine was completely cooled and refrigerated until I served mine). It's hard to wait but the custard sets so much better when you let it cool.

 Happy Baking from my kitchen to yours :)

2/17/12

Braciole Sandwiches! Luncheon Special!

Braciole sandwiches topped with Red sauce, Italian and Mozzarella Cheese. Oh so good!

When I make a pot of sauce most times I add meatballs, sausage or if my family is lucky Braciole.  Everyone in my family love it. It was one of my mom's specialties(another of Dad's favorite dishes) and I love making them as well.  There are a few pieces of this yummy baked steak left so today I made a great steak sandwich on  great Italian style rolls.

I have heard making Braciole, filling the center with bread stuffing(mom did that sometimes) or placing a hard boiled egg in the center; rolling and cooking it.  One of my friends mother- in- law made hers that way.  I don't care for eggs so my recipe won't include eggs.

 My recipe is easy to do and takes only a few ingredients and a little patience to roll and tie them but they are worth the effort.

My recipe is a very simple. See link: Braciole/ A family Favorite
 Here's the result. Delish!

Happy Cooking!

 

M.J.

Using a sharp knife is the key to getting a nicely sliced roll.

Biscotti Recipe! Aunt Anna's Recipe

Today’s Recipe for Biscotti with a few changes. 12/21/23

One: I added dried cranberries and chopped almonds. 

Two: I used lemon rind instead of orange rind.

Three:  These browned better because I brushed them with the beaten egg whites.

**** Note:  Instead of rolling the dough I use heaping tablespoons in a row and even them out with a large knife.

I cut these while lukewarm.  I usually wait until cooled to cut and rebake.

This recipe made 4 logs.

I have a tried several family Biscotti recipes!  This recipe was given to  me by my Great Aunt Anna. My Dad's favorite aunt.  These biscotti were his favorite, dunkable cookie :).  I loved visiting her.  She always called me Madeline, one of the only family members who has from birth. 

It's a very long story but that is what the M. stands for in M.j. 

When our family visited her she would always set out on her dining room table a huge platter loaded with thinly sliced prosciutto and Imported provolone cheese.  Of course freshly baked Italian bread too!  How I loved that combination and to this day still do!

 Great memories of sitting in her dining room  listening to her talk about her many trips to Italy to see family. She was so smart and a gifted artist. I loved hearing her stories of how much she loved Italy.

In her late years(80ties) she started painting beautiful scenery oil paintings.  They were absolutely gorgeous!  Her grandchildren inherited them and quite honestly I have not seen them again.  So today I want to share with you her Biscotti recipe.  They are wonderful dunked in coffee or just grab a few to nibble on. Of course my Grandpa dunked them in homemade wine!!!!!!!

 Here is her recipe.   Oh so good!  Note:  These Biscotti are a bit harder than my original Biscotti recipe( good dunkers) but still really tasty with a hint of orange!

 Enjoy!  Happy Baking from my kitchen to yours,

M.J.

6 eggs
2 cups sugar
1/2 lb. butter
6 cups flour
pinch salt
6 tsp. baking powder
1/4 cup milk
2 tsp. anise oil or extract
Rind of orange
Sliced or chopped almonds or walnuts (I used walnuts )

Beat butter, sugar, salt, anise, rind of orange and milk with an electric mixer, add flour a little at a time until well blended..

Note:  After I mix it as best I can, I transfer to acrylic board and work the mixture together putting a little flour on board as not to have it  stick..Then roll into 4 or 6 rolls..  Place on greased cookie sheet. Brush with 1 beaten egg white.   Bake 375 degrees approx.  15 minutes one side and 15 minutes on other. Rolls should be browned slightly.  Take out of oven, cool slightly, cut in 1/2 inch slices, place back on cookie sheet and place in oven and toast each side for approx. 10 minutes until lightly browned. Cool thoroughly before storing.

Note: I tried using a light icing on these biscotti.  I brushed it on with a pastry brush..

I mixed confectionery(powdered sugar), a bit of skim milk and one drop of food coloring.  Just enough to easily brush on top of Biscotti.. 

Dry Biscotti before storing!  This icing dries easily!



12/13/11 
5/5/13