Some of my favorite family specialties in pictures!!

My favorite food photos 

2011-2022

2011 Susan and I making cappelletti 

2017

2015

                              2016

                            2022

                                     2022 chocolate chip ricotta cake

                  

                             2022 Ricotta logs/rolls

  

Pictures speak a thousand words!  A picture recap of some of my favorite blog meals and desserts I'd like to share with you. 

Recipes listed under labels.  Enjoy!

 Happy Baking and Cooking from my kitchen to yours!

Polenta with meat sauce

Almond Biscotti

Italian stuffed peppers

Italian style macaroni and cheese

Ricotta Gnocchi

Cappelletti

Pasta Fagioli

Pineapple Ricotta Squares

Ricotta Cookies

Lasagna

Italian anise cookies (Love knots)

Ravioli

 From my kitchen to yours,

copyright 2014 I like to bake and cook

 2/13/12
3/30/14
12/14/13

Lasagna sauce

Let’s make some hearty lasagna sauce today.  

Today it’s a little different than I usually do because I used bulk sausage more than I usually do in a red sauce recipe.

My typical ***meat sauce is usually a  combination of ground beef and pork.

Note:  I used what I had in my pantry today.  It is delicious!

1 -28 oz. red pack crushed tomatoes 

1 -28 oz.. Hunts tomato purée  large 

1 - 28oz. Happy Harvest crushed tomatoes ( Aldi brand)

1 -15 oz. Hunts sauce 

1 - 4 oz. small Happy Harvest tomato paste

3 minced garlic cloves

4 fresh basil leaves

I lb. Bulk ground sweet Italian sausage

1/2 lb.  Bulk ground Hot Italian sausage

1 lb.  Ground Chuck 

To assemble lasagna you will need:

A 13 x9 inch casserole dish

Fresh above sauce 

1-15 oz. Whole milk Ricotta

1-egg beaten

Shredded or sliced mozzarella cheese

Pecorino Romano cheese for top.

I package Barilla no boil lasagna pasta 

Here’s my baked lasagna

Fresh garlic and basil.  3 or 4 minced garlic.  3 large basil leaves.

I fried the ground (bulk) meat in olive oil while breaking it apart.  Added the garlic and then added  the sautéed  ground mixture it my crockpot with fresh basil.  Cooked on high for 2 hours.  Then low for 2hours. Delicious! 

Enjoy!

****Note:  this recipe can be made on top of the stove in a large Dutch oven making sure to stir often so it won’t stick to pan. Cover slightly with a lid.

Thinly sliced Roast Beef! One of our family favorites

Updated version 12/19/2022

***I used a bottom round beef roast and placed in crockpot.  Added 1 package onion soup mix and water.  Note:  No searing this time.

Cook high 4 hours.

  I also strained liquid and made gravy on top of stove.

Approximately 2 cups room temperature strained liquid in a medium pot.  

 I Add water to make 

the 2 cups if there isn’t enough of drippings.

  Whisk approximately 3 T flour into warm liquid and heat on medium until it thickens.

Perfect!

Crockpot recipe of roast below.

2 1/2 lb. Eye round roast.

1 package onion soup mix

1  1/2 cups warm water.

Mix onion soup mix with warm water.  Set aside.

Sear roast in oil on all sides.  Place in crockpot.  Add onion soup mixture. 

Cover and cook on low approximately 3 hours or until meat thermometer registers beef. Allow to rest 10 minutes and slice.

Strain drippings.  Add to sliced beef.

This recipe would make awesome warm beef sandwiches (crusty rolls) or thicken juice for gravy or serve with yummy juice and sides.

For those who love beef you can't go wrong with this easy recipe. 

1/11/17

A good choice for a family dinner and nothing makes slicing easier than an electric knife! If you like your roasts sliced thin this is the way to go and it makes a great gift.  I love mine!

  I love my electric knife!  How many can say that?  If you don't have one it is a must!

For those of us who can't seem to get that roast cut thin enough this is a must have tool.  I have had mine for years and from Biscotti to Roasts this tool works wonders and slices perfectly. 

Slice thin

**3 # or more bottom round or eye round roast.  I usually use eye of round.

3 lb.(approx.) bottom round or eye round roast(Sear on top of stove for richer gravy color.

1 to 2 cups beef broth or stock ( I use Swanson)
canola oil
salt and pepper

Onion powder 

11/9/2020

Brown roast  in oil on top of stove with a few T of oil  adding pinch of salt and pepper and onion powder.

After you have seared/browned your roast, add broth, cover and bake in  350 degree oven for approx. 2 1/2 hours or until meat thermometer reaches desired temperature.  Remove from oven . Take roast from pan and cool slightly. It will slice better when it has rested a bit.

 ** Gravy: In the pan that has the drippings, skim any fat and add enough cold water to equal 2 cups. (if you have more drippings you will have to adjust flour amount). Whisk together while adding 5 T. Wondra quick mixing flour.  Place on medium heat and stir constantly until thickened and bring to a boil for approx. 1 minute.

Crockpot easy!  Follow recipe above).  Place roast in a crockpot after seasoning, add broth/stock and depending on how long you will be out either set on high for 3 to 4 hours or low for 6+ hours.

Remove from crockpot, thinly slice and serve Au jus with sides of choice.

FROM MY KITCHEN TO YOURS,

10/29/12 original 
6/20/13 
12/15/13

4:30/22

11/9/2020

Minestrone Soup or Zuppa!!!

 Buongiorno!    Good  Morning!

 This Italian Vegetable soup is loaded with veggies and an Italian family favorite. Enjoy!

 Hearty and just the right soup to make on this cold and windy day.. The flavor is amazing and packed with healthy goodness in every bite. A good choice for your family to get 5 veggies or more vegetables in your food plan.

Note:  If you want to make this with some sausage you can easily do it.
Before adding your veggies brown slightly some sausage, cut into slices and add to your ingredients while cooking.

Happy Cooking from my kitchen to yours! 

Stay warm!!!

Loaded with vitamins and anti oxidants..Healthy for sure!

Minestrone Soup or Zuppa

Soup or Zuppa

2 tablespoons olive oil

1 medium onion, diced

2 medium carrots, diced

1 celery stalk, diced

2 medium zucchini, diced, seeds removed

1 clove garlic minced

*3 medium potatoes, unpeeled and diced optional

3 cups savoy cabbage sliced thin

1 –15 oz. Can cannellini beans

15 oz. Can diced tomatoes, undrained

2 cans reduced –sodium chicken broth

 3 cups water

½ tsp.crushed dried rosemary or Italian Seasoning

½ tsp. Salt

½ tsp. Pepper
*1/2 box small shaped pasta

Grated Pecorino Romano cheese optional

Heat oil in large stockpot over medium heat.  Add onion, cook. Stirring occasionally, until softened

Add carrots and celery cook, stirring occasionally about 3 minutes. Add remaining ingredients, except cheese.

Cover and bring to a slow boil, reduce heat and simmer gently 1 to 2 hours, Serve with grated cheese if desired.

Hint:  If you find that you would like this minestrone a bit thicker, add 1/2 cup  small pasta 15 minutes before serving..

 



11/12/11
11/12/13

4/27/2022 repost

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.

Christmas lunch 2021

It was a wonderful afternoon spent with our son Mark and his wife Angela.

Nothing fancy just a delicious new recipe(for them) of shrimp scampi and a tossed salad.   

Traditional shrimp scampi is a fall back but I’ve made this recipe several times and it has been one my hubby and I favorites.

Here’s my ingredients:

2lb. Large cooked frozen shrimp (I thaw shrimp and remove tails in between layers of paper Towels) in refrigerator overnight 

1stick butter

1/4 to 1/2 cup vegetable oil

2 large cloves  minced garlic

1tsp. Dried parsley 

1 cup jarred marinara sauce(I user Rao or Victoria brand)

Red pepper flakes optional 

1lb. Your favorite pasta.  (I’ve used spaghetti, tagliatelle and Angel hair pastas)

In extra large pan(skillet) place butter and olive oil and melt slowly.  Once oil and butter have melted well add garlic and parsley.  Simmer slowly until you can smell the aroma of the garlic.

Add  shrimp.  Make sure to pat shrimp well

to remove any wet feeling).

Sauté shrimp in butter-oil mixture just until warm.  Remove shrimp onto a platter and cover.

Add marinara to butter-oil mixture and sauté until it starts slowly slightly bubble, stirring constantly.

In a separate pot cook pasta according to directions. Before draining cooked pasta reserve I cup pasta water,

Once pasta is drained add about 1/4 to 3/4 cup pasta water to marinara/butter oil sauce stirring until

 heated.

Toss well.   Add shrimp and toss cooked shrimp to coat well. 

***Add some pepper flakes to give the meal a little bite if you would like.

A large tossed  salad complimented this dish.

Homemade cookies and coffee for dessert!

An easy meal with no stress!  My family enjoyed it 100%.

Some dessert and ….

A little vino too!