BingoT

I just made this one the other day.
Thanks Sandy for this one.


CHICKEN GRILL ITALIENNE
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder.

In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil).

Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks.

Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve.

Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up.

To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.

BingoT

Here is a cool drink to try out for the Summer.
You will enjoy this one.
Have a great Summer.

Ginger Shandies
Combine Hoegaarden beer, ginger beer, and zesty lemon slices to create a cool party drink.

Ingredients
3 bottle(s) (11.2-ounce) chilled Hoegaarden beer
1 bottle(s) (12-ounce) chilled ginger beer
1 thinly sliced lemon
Mint sprigs, for garnish

Directions
In a large pitcher, combine Hoegaarden with ginger beer. Stir in most lemon slices and mint sprigs. Fill 6 rocks glasses with ice. Add remaining lemon slices to glasses and pour in shandy. Garnish each drink with a mint sprig and serve.

BingoT

The Zucchini is in full swing in the garden.
Go pick a few and make a bread today.


Tom's Zucchini Bread

This is mine lol
Tom's Zucchini Bread
This will make 4sm or 2 lg breads
3 Cups of flour
1 Cup of oil
2 Cups of sugar
3 Beaten eggs
1 tsp baking soda
2 tsp of Vanilla
1/2 tsp baking powder
2 Cups Zucchini shredded
1/4 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 tsp salt
1 to or a little more cups of nuts (Walnuts)
Bake @ 350 for 1 hour

I know you will enjoy BingoT's/PartyT's bread

BingoT

A friend just sent me this one.


NEW ENGLAND CLAM CHOWDER
This old-fashioned authentic Cape Cod version of New England Clam Chowder is a hearty dish for the dwellers of a harsh climate. The old recipe has been passed down through generations without a nod to modern preferences for low-fat fare. As such, if you're on a low fat diet, this dish may not be for you. But for a special occasion, this original version will not be beat for flavor.
2 quarts Little Neck clams, steamed, liquor reserved
3-4 lbs potatoes, peeled
1/2 lb lean salt pork
3 large sweet onions, sliced
2 whole bay leaves
1 thick slice bacon (optional)
2-3 celery stalks with green tops
4 tablespoons fresh parsley, minced
2-3 green onions or 1 leek, finely chopped (optional)
1-2 lbs frozen sweet corn (as desired)
3 cloves garlic
1 pint cream
1 quart clam broth or water
1/2 gallon milk
pinch celery seed (optional)
3-4 tablespoons flour
1 stick butter
1 tablespoon olive oil
salt and pepper, to taste
paprika, to taste
Thoroughly wash clams, scrubbing shells. If you're using freshly dug clams, sprinkle the washed clams with corn meal the night before use, and refrigerate overnight to allow the clams to be sand free.
On the day the chowder is to be prepared, steam, clean and shuck enough clams to have at least 2 quarts of clams (more is better!). Save the clam liquor (broth created while steaming). Refrigerate the cooked clams in their liquor.

Meanwhile, prepare the chowder base. Using a sharp knife, slice the salt pork (pancetta can be substituted) into 1/8" inch dice (including rind).

In a large stockpot, on the lowest heat setting, add salt pork to pan; add bacon (also chopped). Cook over low heat for 15 minutes, allowing salt pork to render. Remove from heat and allow to sit for another 15 minutes. Add olive oil and 1 tablespoon of the butter (save remaining butter for later).

Sauté thinly sliced celery (save green celery leaves for later), and sliced onion in the rendered salt pork and bacon until onions take on color, adding minced garlic during the final few minutes of browning. Add clam liquor or water, scraping browned onion bits from bottom of pan. Add 2 whole bay leaves and a pinch of celery seed, if desired. Add minced green onions or leeks. Simmer for 15 minutes.

Wash, peel and cut the potatoes into one inch cubes. Add to the pot, bring to a boil for 30 seconds, reduce heat to barely a simmer.

Chowder may be thickened with a small amount of all purpose flour, Wondra flour, or a few tablespoons corn starch stirred into a cup of cold broth. When adding thickeners, be sure to allow at least 30 minutes of cooking time in order to prevent an uncooked flour taste. More thickener can be added if you like a thicker chowder base; remember that milk/cream are still to be added later, so add more than you think you'll need to compensate.

After 20-30 minutes, check potatoes to see if they are tender. When potatoes are nearly done, add frozen corn. Be sure to use a good quality of frozen corn; the sweeter varieties improve the overall flavor of the chowder.

Stir in clams and strained clam liquor (be careful not to pour in the bottom of the clam liquor which usually contains sand! Add milk and cream in the ratio you desire; for a richer chowder, add more cream and less milk.

Simmer for another 15 minutes and add remaining butter, minced parsley, chopped green celery leaves and salt and pepper, to taste. Remove bay leaves (or simply don't let them make it into a serving!).

When butter has melted and clams are heated through, serve in warmed bowls, sprinkled with paprika and garnished with fresh parsley. Milk crackers are a traditional accompaniment.

Variations: To add additional flavor to this soup, especially when clam broth is not available, use a few teaspoons of clam base, available at restaurant supply stores. Large chunks of white fish or lobster can be added during the last 20 minutes in addition to (or as a substitute for) the clams, for a seafood chowder.

Have no clams or fish? Try a broccoli chowder variation, using chopped broccoli as a substitute. When corn is in season, let corn be the main ingredient!

BingoT

A friend sent me this the other day & said School is almost here again.
& to make Sarah a treat.
I don't know about that 1 tbsp. salad oil but I guess I will try it out.
After School Nut balls treats I call it lol

AFTER SCHOOL TREATS
1/2 c. chopped nuts (peanuts, walnuts, almonds or cashews)
1/2 c. peanut butter
1/4 c. oatmeal
1 tbsp. salad oil
1 tbsp. whole wheat flour
2 tbsp. bran cereal
1/2 c. mild flavored honey
1/4 c. raisins, chopped dates or prunes
1 tsp. vanilla
Combine all ingredients and mix well. Form into 1 inch balls. Cover and chill. Makes 24 balls.

BingoT

It's almost that time again for my Chicken Soup

It's time to make this....

Chicken Soup for the Winter

I make a great chicken soup
Chicken Soup for the Winter
Get a Perdue chicken roaster 7 to 8 pounds Clean it very good lol before you put it in the pot.
Fill a 5 to 6 Gal pot to the top with chicken in.
Boil and take the &%^%$ off the top of the pot (Maybe 2 times)
Cook it until the chicken is cooked.
Add a little water just to bring it almost to the top of the pot.
(After all the stuff is in the pot)
Take chicken out and if you want to let it cool that is fine or take the chicken apart if hot.
With all them juice's in the pot add your Veggies
Celery one good stock
Onions 3 to 4 mid size

Carrots I use a bag of them just use to your liking.
Some people add a little corn I do it sometimes.
Garlic to your liking because I use a lot lol
1 can of Tomato sauce 15 oz
2 cans of diced Tomato 30 oz total
1/2 cup of Parmesan Cheese
A pinch of sea salt

As that cooks make your meatballs
In a pot of hot water add your meatballs
2 pounds of meat
Garlic
a pinch of sea salt
1 cup of bread crumbs
2 to 3 eggs
1/2 cup of Parmesan Cheese
Mix and make bit size meatballs
Add to pot and cook
Rinse in cold water

Make two pounds of pasta The small tube type

Add the meatballs to the soup and add escaroll one or two bunches And cook
You can add the pasta or keep it to the side.

This make a lot for you to freeze

BingoT

The Bar

2 jars marshmallow creme
1/2 cup peanut butter
1 tbsp vanilla
1 stick butter
1/2 box Wheaties energy crunch
1 cup granola, plain or with nuts
Melt butter and vanilla together for 1 min in the microwave. Add peanut butter and marshmallow creme and stir well to combine.
Add Wheaties to the mixture and spread it out in a plastic refrigerator container. Add granola to the top and press down into the mix with an offset spatula.

Chill and serve. Enjoy!

BingoT

Tom's Cheese Cake
This has been in the family for years.

Make Crust First
1 stick of Butter
1/4 or less of Sugar
1 & 1/4 Flour
1 egg
1/4 tsp Baking Powder
1 tsp of Vanilla extract
1/2 cup of Nuts crunched
Mix Well put in frig til Cheese Cake Mix is done.
~~~~~~~~~~~~~~
The Cheese Cake Mix
1 Cup of Milk (Sometimes I use milk sometimes I don't)
Mix Vanilla with cup of milk and light creme
A pint of light creme & 1/2 cup of milk or less.

Save liquid for cornstarch mix
8 oz Creme Cheese
1 or 2 tsp of Vanilla
1 cup of Sugar
3 eggs
3 tbsp of Corn Starch
16oz of Sour Creme
Make mix creamy
Put crust in 2 6 & 1/2 Cheese Pan
Put mix in pans
Bake for 1 hour 15 mins
Sprinkle Cinnamon on top Or No Cinnamon if your going to put fruit on top later.
Let sit out for an hour or two and put them in the frig over night.[B]

BingoT

ROCKY ROAD HALLOWEEN SQUARES
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoons butter
2 cups dry roasted peanuts
1 10 1/2 oz. pkg. white miniature marshmallows
Assorted soft Halloween candy pieces such as candy corn or M&M'S®
In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces.
Chill until firm and cut into squares.

Store at room temperature.