Ciao! My name is Yolanda and I'd like to welcome you to my Blog! I have always had a love for cooking, baking and eating. This blog is mainly a place for me to record and share precious family recipes from those living and deceased as well as delicious recipes that my friends have given me throughout the years.


Saturday, May 19, 2012

Banana and Nutella Stuffed Wontons

        I just love cooking and baking with Chinese Wontons! In my grocery store they are found in the produce sections and come in different shapes.  They have ones for Egg Rolls, Dumplings, and Wontons.  I grabbed the Wonton ones for this recipe, because they are square shaped and by folding them in half and making triangle it would look pretty.  I wanted to stuff mine with banana and Nutella, because those are my favorite flavors and it is what I had in my kitchen, but feel free stuff them with whatever is in your kitchen!  
        The inside of these are warm and gooey and the outside is nice and crisp! If you like bananas and Nutella, then you will def enjoy this dessert and eat many many at a time!
* Nutella
* a Banana
* Wonton Wrappers (Mine came in a package of 60.  I didn't make 60 because it was just my husband and I having it for dessert, but for a large party of guests I would make them all!)
* Vegetable Oil for Frying
* Powdered Sugar
* Spread a Wonton out on a cutting board and put about 2 tsp's of Nutella in the middle of the square.
 * Place a slice of banana on the top.
* Spread some water around the Wonton and seal with your fingers.
 * Repeat steps with remaining Wontons.
 * In a Medium size Frying Pan, heat Oil on Medium-Medium High Heat.
* Once the oil is hot place the Banana and Nutella Stuffed Wontons in the frying pan.  They cook really fast, so make sure you flip them over as soon as they are lightly golden.
 * Once they are lightly golden on each side, remove them and place them onto a plate that is lined with a paper towel.
 * Serve with Powdered Sugar on Top!
 ~*~Tip~*~With left over Wonton Wrappers, just cut them into strips and fry them, and then cover them in powdered sugar for a quick and easy dessert!

Thursday, May 10, 2012

Miguel's Naan with Guacamole Pizza

 While I was shopping at my local Grocery Store Wegmans, one of my favorite workers, Miguel was cooking something delicious he made up to give out as samples.  It was a grilled pizza with Naan as the crust, guacamole as the sauce, mushrooms, Fresh Mozzarella melted on top, and then topped off  with some field greens.  Minus the Mushrooms (which I took off, because I hate mushrooms) the combination made for a terrific pizza!  Like other shoppers who has tasted that pizza that day, I went and bought all the ingredients for it, but replacing the mushrooms with cut up tomatoes for me and some chicken to grill to put on my husband's.  I love to talk to Miguel when I shop, because he is always helpful, talkative, and super friendly with a permanent smile on his face.  I told Miguel that I was going to put his pizza recipe on my blog and he said to make sure I mentioned his name! :)  So here you have it Miguel from Wegman's Naan with Guacamole Pizza.
* (2) Garlic Naan Breads (Indian Bread)
* 1 packet of Guacamole (I buy Wholly Guacamole Brand)
* 1 Fresh Mozzarella Ball
* 1 Plum Tomato Diced
* Sauteed Mushrooms (Optional)
* Grilled Chicken Strips (Optional)
* About a handful of Field Green Spring Mix
* Preheat your Grill to about 375  Degrees (I used my indoor electric grill because it was raining the day I made these, but an outdoor grill is better because you can close the top down on it to melt the cheese better)
* Dice the Tomato and slice the Mozzarella into thin slices. Set Aside.
* Spread Guacamole on each of the Naan as the base.
* Add the tomatoes (or mushrooms and chicken if you wish)
* Place Mozzarella slices over the top 
* Put on grill and cover so that the cheese melts (You can also Bake it in the oven if you wish)
* Grill for about 3-4 minutes, until the cheese is slightly melted and just so the Naan is crispy but not burnt. 
* Take off Grill and Place a bunch of Field Green Spring Mix over the top.
 * Serve cut into quarters onto a dish for a dinner or cut into small squares as an appetizer for a party

Monday, May 7, 2012


                  Since I have had a love for cooking, I have been very interested in recipes for food my mom grew up eating in Italy.  Every year my mom and I go visit my cousin in London, Canada who grew up with my mom is Carpinone Italy (Located in the Region of Molise).  Every time I go she always makes us at least one food item from Carpinone which brings back great memories for her and my mom.  This past time I went, she made a biscotti that is Common in Carpinone for Easter called L'ammoniaca, which are cookies made from ammonia for sweets.  My mom and cousins Michelina and Nicola told me how eating this cookie always reminds them of their home and how they would eat them in the morning with coffee or cappuccino to dip them into.  I wound of writing down the recipe and listening while they told me specifically how to make them.  My mom told me that they were one of my uncle's favorite cookies to eat and that I should surprise him and make them for Easter.  I did and he was very happy to have a piece of his home town with him for Easter.
           Before I tell you this recipe, I just want to mention that the main ingredient is Ammoniaca, which is ammonia (NOT HOUSE CLEANING AMMONIA!).  This is called Ammoniaca per dolci, which means ammonia made for cooking sweets.  Ammoniaca is pretty much an old type of Baking Powder that is used in Italian baking alot.   It is hard to find in the US, I got mine in Canada or you can always order it online if you are interested in making these cookies from Carpinone.  Here is a link to where you can buy it online:(AMMONIACA per Dolce)

* 6 Eggs
* 1/2 cup of Vegetable Oil
* 2 cups of Granulated Sugar
* 1 cup of 2% or Whole Milk
* 25 grams of Ammoniaca per dolci (I measured with my scale)
* 1 tsp. of Baking Powder
* The Zest of a Lemon
* 5 cups of All Purpose Flour (plus extra for later)
* 1 Egg (for Brushing onto cookies before baking) 
* Pre-heat oven to 400 Degrees
*In a large mixing bowl, add eggs, Vegetable Oil, Sugar and Sugar.  Mix Well.
* Add Lemon Zest and mix again.
 * Sift the Flour a cup at a time and add the baking Powder in with the flour.
 * Weigh the Ammoniaca out on a scale and add it to the mixture.  Stir well with a wooden spoon.
 ~*~Note~*~ The consistency should be a little wetter than cookie dough.  You should not be able to roll it.   
 * Next, get your work station ready by getting a cookie sheet and lining it with parchment paper.
 * Fill a small mixing bowl with about a cup of flour. 
* Get a teaspoon and scoop dough with a generous teaspoon full.  Drop the dough into the flour covering the dough ball and grab the dough ball from the flour and toss it from hand to hand to get rid of excess flour and then plop the dough ball into the cookie sheet.  
~*~Note~*~ Once you put the dough ball on the cookie sheet, it will automatically flatten.  That is what it is support to do.  
 * Scramble egg in a small bowl and brush the top of each dough top with Egg.
* Bake for 10 minutes until lightly golden on top.
 ~*~Note~*~ Because you are cooking with ammonia, the smell of the cookies when you bake them has a very strong ammonia smell.  I promise they will taste amazing though!
* Repeat steps with remaining dough. (Makes about 4-5 dozen)
 L'ammoniaca is meant to be enjoyed by lightly dipping them into coffee, cappuccino, a latte or tea!

Wednesday, May 2, 2012

Meaty Stove Top Lasagna

 Lasagna can be such a hassle to make at times! On a night where I do not feel like going through the whole process of making a traditional lasagna, I have been making lasagna right in a large frying pan.  After making it a few times and tweaking it each time, I have finally perfected it and it is outstanding! My husband says it is one of his new favorites!
*1 pound 90%  lean ground beef
*1 Hot Italian Sausage Link (Casing Removed)
*1 large onion, chopped (1 cup)
*1 clove garlic, minced
*3 cups of broken up Mafalda Pasta (A flat wide ribbon pasta. Kind of like a narrow lasagna noodle. I break it up into 5-6 pieces)
*3 cups of Tomato and Basil pasta sauce
*1 1/2 cups water plus extra if needed
*1 cup of Sorrento Whole Milk Ricotta Cheese
*1 cup of Whole Milk Mozzarella Cheese plus more to sprinkle on top later
* ¼ cup grated Parmesan and Pecorino Cheese Blend
*2 TBSP's of fresh Parsley, finely chopped
*Salt and Pepper to taste

* Chop the Onion and Mince the Garlic.
 * In a large skillet cook and stir ground meat, onion, and garlic over medium-high heat until meat is browned and onion is tender.
 * Break the Pasta up. 
 * Stir in pasta, sauce, and the water. Bring to boiling, reduce heat.
* Cook, covered, for 15 minutes or until noodles are tender and liquid is absorbed.  If the pasta is still too hard, add more water, cover and cook longer until the pasta is cooked to your liking.

 * Meanwhile, combine Ricotta Cheese, Mozzarella, Grated Cheese, Parsley, and Salt and Pepper.
* When Pasta is fully cooked, drop cheese mixture by spoonfuls over meat mixture and then sprinkle more Mozzarella cheese over the top. Simmer, covered, for 5 minutes more or until cheese melts.
* Serve with a spatula. It holds up really well!