In 3 separate bowls, place the eggs (whisked), flour (mixed with Italian seasoning), and breadcrumbs.
Heat the oil in a pan.
When the oil is ready to go (check by sprinkling a little flour in the oil, if it bubbles, you’re good) coat the chicken in flour, then dip in the egg wash, and finally dip in the breadcrumbs. Place in oil.
Repeat for each piece of chicken. Cook for about 6 minutes on both sides.
In a baking dish, spread a thin layer of sauce on the bottom. Place chicken in the dish. Put 2 slices of mozzarella on each piece of chicken. Cover in sauce.
Mix flour, baking powder, and salt in a large bowl. Set aside.
Combine water and olive oil.
Slowly add water mixture to the flour mixture, stirring with a wooden spoon.
When dough is formed, lightly flour a surface and knead for about 6-7 minutes.
Cut dough ball into two.
Mommom Marinelli’s Yeast Dough:
1 package of yeast in 1 cup of water
1 TB olive oil
Combine ingredients same as non-yeasted dough. Brush dough ball with oil flavored with garlic, cover and rest for 1.5 hours.
* Both yeasted and non-yeasted dough recipes are included since yeast is pretty hard to find right now.
* If you don’t feel like making your own dough, store bought pizza dough works just as well.
1 pack of ham
1 pack of hard salami
1 pack of prosciutto
1 TB olive oil
1/2 green pepper, diced
1 small onion, diced
Salt & pepper
1 tsp garlic powder
4 TB melted butter
Preheat oven to 400 degrees.
Heat oil in pan, saute peppers and onions. Season with salt, pepper, and garlic powder.
When the peppers and onions are cooked through, dump on a paper towel and allow as much juice/moisture to run out as possible.
Roll out 2 dough balls into rectangles.
Leaving a 1 inch border around the rolled out dough, layer ham, salami, prosciutto, and mozzarella. Add dried peppers and onions on top.
Brush melted butter on one of the short ends of the dough rectangle. Then, roll up the dough (long ways like a log) starting at the non-buttered end. Continue to press the long ends to seal as you roll the stromboli.
Press the buttered end gently into the log to seal. Place on a baking sheet, seal side down. Brush the rest of the melted butter on top.
1lb medium pasta shells (or large to actually stuff them)
2 TB olive oil
1 onion, diced
1 zucchini, diced
1 green pepper, diced
2 heads of broccoli, diced
1 package of mushrooms, diced
1 can diced tomatoes in juice
1 bag spinach
1/2c ricotta cheese
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp pepper
1 TB dried basil or 1/4c fresh chopped basil
Preheat oven to 350 degrees.
Cook shells, set aside.
Heat oil in a pan, prepare and cook onion, zucchini, pepper, broccoli, and mushrooms. Add seasonings. When veggies are sauteed, add tomatoes. Add ricotta and shells. Add spinach, mix well, and cover to cook down.
In 13×9 dish, pour a layer of tomato sauce in the bottom. Add shell mixture, top with more tomato sauce.
Cover and bake for 20 minutes. Sprinkle cheese over the top, cook uncovered for another 5-10 minutes.
Keep 1 egg with 1 TB milk, 3 beaten eggs, and 1 beaten egg separate.
Melt butter, milk, water, salt, and sugar in a small pot. Bring to a simmer.
Add all sifted flour at once, vigorously stir with a wooden spoon until a dough ball is formed.
Transfer dough to a heat safe bowl.
While using an electric handmixer, add egg with milk. Slowly add rest of the eggs while mixing, so the dough doesn’t cook the eggs.
When you stick in a rubber spatula and pull it out, the dough should form a V.
Put in a piping bag, or large Ziploc bag with the corner tip cut off, and pipe in circles on baking sheet.
Using a brush or your finger, egg was the pastry dough on the baking sheet with the remaining beaten egg.
Bake for 20 minutes.
7 TB flour
1 1/2c milk
2 TB vanilla extract
1 1/2c salted butter at room temp (not melted)
1 1/2c granulated sugar
Whisk flour and milk together well in pot. Place pot over medium/low heat. Continue whisking constantly until it thickens to a paste. Remove from heat and let it cook COMPLETELY to room temperature. If you don’t the frosting will be too liquidy.
Stir in the vanilla.
In a separate bowl, cream the butter and sugar together. The mix needs to be light and fluffy. If you don’t incorporate well, the buttercream will be grainy at the end. (The butter and sugar mix will still be grainy. Unfortunately, you won’t know if you’ve gotten it right until the very end. Better safe than sorry! Make sure it’s REALLY incorporated!)
Add the cooled milk & flour paste mixture.
Mix for another 5-8 minutes until the mixture looks like whipped cream!
Chocolate Ganache (Jessi’s great grandmother’s recipe!)
12oz semi sweet chocolate
1 2/3c heavy cream
Put chocolate in food processor or use knife to finely chop/grate the chocolate
Heat heavy cream in a pan until boiling.
Pour hot cream over chocolate in a bowl (or directly into food processor).
Whisk, or process until creamy!
Sidenote: Let it cool and firm up a little bit to make a yummy cake frosting!
You can use fresh or dried spices for this recipe. Mix spices together in a bowl, season chicken, cook in a pan over medium heat.
Veggie & Orzo Mix:
1 cucumber, quartered
1 pack of cherry tomatoes, quartered
1 jar halved Kalamata olives, drained
1 small jar drained and chopped artichoke hearts
1 can chickpeas, drained
1/2c feta cheese
Juice of 1 large lemon
1/4c balsamic vinegar
1 box orzo
1 TB olive oil
Boil water and add OO. Cook orzo, run under cold water, set aside.
Mix together, and add orzo.
Add lemon juice and balsamic.
Mix well, keep in fridge until ready to serve!
1 1/2c oil (vegetable/canola)
1 eggplant, thinly sliced
1/2 tsp sea salt
Preheat oven to 200 degrees.
Heat oil over medium heat. You’ll know it’s ready when you stick the back end of a wooden spoon in the oil and it bubbles around the base.
While oil is heating, slice eggplant.
Coat eggplant slices in flour, fry in oil for about 3-4 minutes on each side. Only fry about 7-8 slices in the oil at a time, otherwise the temperature will decrease and it will take longer to get that nice golden color!
Remove eggplant from oil, and place on foil covered baking sheet. Keep baking sheet in oven to finish crisping the chips and keep warm while finishing the rest.
When all of the chips are done, season with sea salt.
1c Greek yogurt
1/4c olive oil
1/2c grated or chopped cucumber
1/2 tsp dill
1/8 tsp mint
1/8 tsp sea salt
Mix all ingredients together (can do fresh or dried herbs).
Keep in fridge until ready to serve.
Make tzatziki and set aside.
Heating oil for chips, boiling water for orzo.
While that’s heating, prepare the veggies.
Add orzo to the boiled water.
Continue adding/flipping/removing eggplant chips while completing the rest of the steps.
*** Spice measurements can be adjusted to your personal taste!
Preheat oven to 450 degrees.
Melt 6 TB of the butter in a bowl, add 2 TB of garlic, 1 tsp parsley, 1/2 tsp paprika, mix well and put in fridge.
Season chicken and shrimp with 2 tsp paprika, 2 tsp chili powder, 2 tsp Cajun seasoning, 2 tsp pepper, 2 tsp garlic powder.
Boil water, cook potatoes.
Grill chicken & shrimp (or cook in regular or grill pan).
While the meats are cooking, in an oven safe pan melt the rest of the butter, add rest of garlic and seasonings. Add onions, and cook until translucent. Add mushrooms, and potatoes. If the mix in the pan seems dry, take a small spoonful of the garlic butter you made earlier and add to the pan.
Add the meats to the pan to the onion mix, give a stir, bake for 20 minutes.
Prepare and wash the shrimp. Mix flour and coconut flakes (2 parts flour to 1 part coconut) and spices. Preheat oven to 200 degrees.
Heat the oil in a pan. You’ll know it’s ready when you stick the back of a wooden spoon in and it bubbles around the spoon.
Drop shrimp in the egg bath (I like to add some extra spices to the eggs too), then coat in flour mixture. Drop in the oil. Fry about 5-6 minutes on each side. Be careful not to put toon many in the pan at once! This will lower the temp of the oil and they’ll take FOREVER to cook.
When shrimp are done, place them on a foil covered baking sheet in the oven to keep warm.