Carla's Kitchen Capers: Coconut Mounds Gelato

Carla's Kitchen Capers: Coconut Mounds Gelato: I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My h...

Coconut Mounds Gelato

I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My hubb's loves Mounds so he was my inspiration for this one.
For the base:
2 cups of whole milk
1 cup of heavy cream
4 egg yolks
1/2 cup sugar, plus 1/4 cup
1/2 tsp vanilla (optional depending on flavor of choice)
combine in a medium sauce pot milk, cream and 1/2 cup of sugar. Heat but do not boil over low heat stirring often about 5 minutes. Meanwhile in a bowl whisk egg yolks and 1/4 cup of sugar, temper with cream mixture and return to pot over low heat cook until thickened (keep stirring) and coats the back of a spoon. Transfer to ice cream maker until semi frozen and add.
My add ins:
1 1/2 cups sweetened flaked coconut
1 cup dark cocoa chips
1 tablespoon vanilla
Mix well and put into a freezer safe dish, cover with plastic wrap and let set over night.

*if you don't have an ice cream maker no worries, just put in a freezer safe dish and stir every 1/2 hour till set
**use the base to make your favorite flavor

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken: Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with ...

Panko and Parmesan Crusted Chicken

Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with parmesan and parsley is the base coating but the add ins are endless. Tonight I had some left over mushroom crostini topping from a weekend holiday party and some chipolte panko that changed it up a bit and it was a really good combination of flavors.
1 lb skinless boneless chicken breast
1/2 cup chopped sauteed mushroom
1 stick of butter
2 cloves of roughly chopped garlic 
for the coating:
1 cup plain panko (japanese bread crumbs)
1/2 cup chipolte panko
3/4 cup parmesan
1/4 cup chopped parsley
pinch of salt and pepper to taste
mix and set aside, melt the butter and garlic, dip the chicken in the butter/garlic and toss in the panko mixture to coat on all sided pressing it in really good. Place chicken in a baking dish, top with some more of the leftover coating and the mushrooms, drizzle the leftover butter and bake at 350 for about 30-40 minutes depending on how thick your chicken breast are. Tonight I just served it with a simple side of sauteed spinach but you can dress it up with anything you like.
*easy to add your families favorite flavors
**very easy entertaining because you can fix it and forget it and enjoy your company

Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...

Carla's Kitchen Capers: Shrimp, Grape Tomatoes and Spinach Pesto over Papp...: I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy...

Shrimp, Grape Tomatoes and Spinach Pesto over Pappardelle

I went to the farmers market and found some of my favorite ingredients and this is what I came up with tonight. Hubbs said it was so yummy I could charge at least $20 a dish in a restaurant. 
1 lb shrimp
1 pint grape tomatoes
1 lb spinach pappardelle
spinach pesto (recipe to follow)
olive oil
butter
salt and pepper to taste

Add 1 tablespoon each of olive oil and butter to a skillet, season shrimp with salt and pepper and saute. Add 1 heaping tablespoon of spinach pesto and the grape tomatoes and cook until the tomatoes burst, turn off the flame. Cook the papparelle until aldente and toss with a couple tablespoon of butter add to a pasta bowl. Add a couple ladles of the pasta water to the shrimp and tomatoes in the skillet bring to a boil and pour it on top the pappardelle. For the pesto:
Spinach Pesto:
2 cups of fresh spinach
1/2 cup of fresh parsley
5 nice size clove of garlic
1/2 cup grated mix of pecorino romano and parmesane cheese
zest and juice of one lemon
olive oil
salt and pepper
add everything except the oil, salt and pepper to a food processor or blender and make a paste. season with salt and pepper taste, re season, coat and top with olive oil.
*Serve with garlic bread, maybe a salad and a nice glass of wine
**Light some candles and you just might get lucky ;)

Carla's Kitchen Capers: Chipotle Panko Shrimp Casserole

Carla's Kitchen Capers: Chipotle Panko Shrimp Casserole:   We made it through hurricane Sandy and day's of no power here on the east coast and I was missing cooking really bad. Saved my food in m...

Chipotle Panko Shrimp Casserole

  We made it through hurricane Sandy and day's of no power here on the east coast and I was missing cooking really bad. Saved my food in my mom's fridge, so I retrieved it today and couldn't wait to cook dinner, this is what I came up with. The heat from the chipotle warmed our insides, and it turned out totally yummy!!!

1 lb shrimp, peeled, cleaned and deveined 

1 stick butter

1-2 cloves garlic

1 cup chipotle panko bread crumbs

1/2 cup grated parm/romano cheese

1 tablespoon chopped parsley

tsp lemon zest

salt, pepper and a squeeze of lemon juice

Melt the butter and garlic on low heat, do not brown remove garlic and set aside, next mix the panko, grated cheese, parsley, lemon zest, salt and pepper and set aside. Now layer in a casserole dish shrimp, panko mixture, drizzle with butter and top with lemon juice. Bake at 350 for 1/2 hour or until bubbly and brown on top. 

* serve with rice, grits, or pasta

** if you can't find chipotle panko bread crumbs add some cayenne pepper or any other dried chili you like

Carla's Kitchen Capers: Pork Chops with Hot Cherry Vinegar Peppers and Pot...

Carla's Kitchen Capers: Pork Chops with Hot Cherry Vinegar Peppers and Pot...: I love pork chops, hubbs hates them, so he was out tonight and I took advantage of the situation. I also like spicy and he doesn't so this...

Pork Chops with Hot Cherry Vinegar Peppers and Potatoes

I love pork chops, hubbs hates them, so he was out tonight and I took advantage of the situation. I also like spicy and he doesn't so this was the outcome. I have always wanted to try this recipe and I don't know why I waited so long, it's quick and easy and full of flavor!!

I used:

2 thick pork chops bone in

1 potato thinly sliced

1/2 white onion thinly slice

8 hot cherry pepper in vinegar

1/4 cup vinegar juice from the pepper jar

1 clove of garlic thinly sliced

1/4 cup oil

2 tablespoons flour

rosemary, parsley, salt and pepper to taste

Heat oil in a large skillet, season the chops with salt and pepper and dredge in flour. Brown on both sides and remove from the skillet, next add the potatoes and onions until you get some nice color and the potatoes are cooked through. Now add the cherry peppers and garlic, cook for a few minute and add the pepper vinegar and reduce. Now at this point you can add water to make a sauce if you like, the put the chops back in and add the parsley and rosemary and keep warm for 15 minutes so the flavors marry. Enjoy!!!

*serve with a nice glass of wine and crusty Italian bread to soak up the sauce

**add less or more cherry peppers depending on how spicy you like it

Carla's Kitchen Capers: Shrimp Fra Diavolo

Carla's Kitchen Capers: Shrimp Fra Diavolo: I was feeling a little devilish tonight because its our 18th wedding anniversary this weekend so I decided to make something spicy. This i...

Shrimp Fra Diavolo

I was feeling a little devilish tonight because its our 18th wedding anniversary this weekend so I decided to make something spicy. This is so easy to make at home with very few ingredients. If you ordered this in a restaurant you would probably pay around $16-$18 a dish, but you can make it at home for about $7.50 a dish feeding 4 people.
1 lb shrimp
1 24oz can of whole tomatoes 
5-6 cloves of garlic smashed and peeled
1/4 red wine
1/4 cup chopped parsley
hot pepper flakes to taste
cayenne, salt and pepper to taste
1 lb linguine
some pasta water

First season the shrimp with salt, pepper and cayenne pepper, add about 2 tablespoons of olive oil to a skillet and get a good sear on the shrimp, remove from the pan and set aside. Now add the garlic just a minute or two (don't let it get brown or it will turn bitter), add the wine and deglaze the pan. Next add the tomatoes, I just squeezed them up a bit with my hands, and re season with salt, pepper and add the hot pepper flakes. Now its time to turn the pasta water on to boil and cook the sauce for about 1/2 hour. When the pasta is almost done add the shrimp back to the sauce with 1/2 the parsley. When the pasta is done toss all together and add some pasta water if needed. 
*garlic bread and a salad would be an easy and budget friendly dinner for friend
**and of course a good bottle of wine or 2,3,4....
***happy endings ;)

Carla's Kitchen Capers: Meatballs Marsala

Carla's Kitchen Capers: Meatballs Marsala: Who doesn't like meatballs and teamed up with a brown gravy marsala wine sauce, nothing but yummy!! Believe it or not it's so simple to ma...

Meatballs Marsala

Who doesn't like meatballs and teamed up with a brown gravy marsala wine sauce, nothing but yummy!! Believe it or not it's so simple to make. You probably have most of the ingredients in your pantry, and pour it over your favorite pasta or rice, you need nothing else except a nice crusty loaf of bread and a glass of wine. Start with your go to meatball mix, mine includes:
ground beef, pork and veal
bread soaked and squeezed
egg
grated onion/garlic
grated romano/parmesane
chopped parsely
salt and pepper
(notice how I won't reveal my meatball recipe) ;)
roll into mini balls and toss in flour, fry in 3 tablespoons of olive oil on all sides and removed from the pan. Next the marsala sauce:
1/2 cup marsala wine
3 tablespoons butter
4 tablespoons flour
2 14oz cans beef broth
and a tiny drop of gravy master
taste first and season with salt and pepper

after removing the meatballs deglaze the hot!! pan with the marsala, add the butter and flour, cook for about 3-4 minutes then whisk in the beef broth. Bring the sauce back up to a boil and when it thicken's to your liking add the meatballs and a tablespoon of fresh thyme, re season if needed and keep warm. 
Now set a pot of salted water to boil for a pasta or rice of your choice, when cooked to your liking toss together and enjoy!!
*the longer the meatballs dance in the gravy the better.
**if the marsala sauce seems to thick add some of the starchy pasta water.

Carla's Kitchen Capers: Chicken Cacciatore alla Carla

Carla's Kitchen Capers: Chicken Cacciatore alla Carla: Because Hubb's and I do not like dark meat chicken I modified this classic Italian recipe to our liking. I would have preferred to use spl...

Chicken Cacciatore alla Carla

Because Hubb's and I do not like dark meat chicken I modified this classic Italian recipe to our liking. I would have preferred to use split breast on the bone but all I had on hand was boneless breast. Actually anytime I research recipe's I always put my own spin on it, replacing ingredients I don't like or have and substituting with one's that I do. For the cacciatore I used:

1-1 1/2 lb boneless chicken breast

1 10 oz pkg button mushrooms

1/2 onion diced

1 large carrot diced

2 red and 2 green hot cherry peppers seeded and diced

3-4 cloves of garlic smashed and peeled

1 24 oz can of whole tomatoes squeezed with my hands

1 14 oz can petite diced tomatoes

1/2 cup red wine

1/4 cup olive oil

3 tablespoons butter

about 1 tablespoons combined chopped fresh oregano and time

one small fresh bay leaf

flour to toss chicken in (about a cup seasoned with salt and pepper)

more salt and pepper to taste

Add oil and 2 tablespoons of butter to a large skillet, toss chicken in flour and brown on all sides (do it in batches so not to steam) remove from the pan and set aside. Next add onions and carrot to pan and sweat for about 3-4 minutes, add mushrooms and cook until brown, season with salt and pepper. Add red wine and cook until all liquid is reduced. Add tomatoes, bay leaf, herbs and cook for about 1/2 hour, add last tablespoon on butter, meanwhile set a pot of salted water to boil and keep the sauce simmering. 

At this point when the water comes to a boil add the chicken to the sauce and throw the pasta. Today I was a little bored so I made some homemade fresh fettucini, I won't post the recipe because there are already a million recipe's available on-line, but any pasta of your choice will be perfect. Toss together and you're going to be in heaven. 

*Garnish with grated romano

**Some garlic bread would be a perfect accompaniment 

***Also a nice glass of wine and share the love <3

Carla's Kitchen Capers: Shrimp Pico de Gallo Alla Mi Amigos

Carla's Kitchen Capers: Shrimp Pico de Gallo Alla Mi Amigos: Looking for a refreshing summer lunch or appetizer on a hot summer day this is it!!  My amigos at work taught me how to make this and its ...

Shrimp Pico de Gallo Alla Mi Amigos

Looking for a refreshing summer lunch or appetizer on a hot summer day this is it!!  My amigos at work taught me how to make this and its simple, healthy and so yummy. When ever I make this for family or friends they love it. Simply dice:
1 lb of cooked shrimp
2 tomatoes seeded
4 scallions 
1-4 serrano chilli's (depending on how much heat you can take)
1/2 cup chopped cilantro
juice of 2 limes
salt and pepper to taste
toss all together and let sit in the fridge about an hour so all the flavor blend.

You can serve with store bought tostadas, tortilla chips or like my amigos like on saltine crackers, but today I had some fresh tortilla in the fridge so I decided to fry up my own tostadas in veggie oil until crisp and season with salt and pepper straight out of the oil. Put this out at your next party and it will certainly be a big hit!!
*you can use any kind of onion you like white or red is good too
** if you don't like too much heat use jalapenos instead and take the seed and ribs out
***don't waste you money on large shrimp the medium or small are cheaper, your going to dice them so it really doesn't matter
****a nice cocktail that goes really good with this is a michelada....blog coming soon ;)

Carla's Kitchen Capers: Pasta with Spinach,Sage and Lemon in Brown Butter ...

Carla's Kitchen Capers: Pasta with Spinach,Sage and Lemon in Brown Butter ...:   Simple, easy, quick and delicious!! I love sage so this is one of my favorite pasta dishes to make. I jazzed it up with the addition of fr...

Pasta with Spinach,Sage and Lemon in Brown Butter Sauce

  Simple, easy, quick and delicious!! I love sage so this is one of my favorite pasta dishes to make. I jazzed it up with the addition of fresh baby spinach and lemon zest, then topped it off with seasoned panko bread crumbs.

1 stick of butter
1/2 cup fresh sage leaves sliced
3-4 cups fresh baby spinach
the zest of 1 lemon
1lb pasta of your choice
salt and pepper to taste
grated cheese for garnish
melt the butter in a frying pan until you see just a hint of brown (do not burn), add the sage leaves and turn off the flame. Now just wait for the pasta to cook and toss with brown butter fresh spinach and 1/2 of the lemon zest right in the pan you browned the butter in, turn the flame back on until the spinach wilts. Season with salt and pepper and add some of the starchy pasta water if needed.


For the seasoned crumbs:
1 cup of panko
more fresh sage sliced
the rest of the lemon zest
about 1-2 tablespoons of olive oil
salt and pepper
Toss all together until mosit


Top the pasta with the seasoned crumbs and garnish with grated cheese right before serving. 
* A nice glass of white wine and your in heaven!!
** Do not walk away from the butter when your browning it trust me it will burn in the blink of and eye!!
*** Delicious dinner in 20 minutes, what's better than that??

Carla's Kitchen Capers: Grilled Pork Butt and Savory Grits

Carla's Kitchen Capers: Grilled Pork Butt and Savory Grits: I was feeling like a little southern food this Memorial Day instead of just plain old burgers and dogs. I decided to grill a pork butt lon...

Grilled Pork Butt and Savory Grits

I was feeling like a little southern food this Memorial Day instead of just plain old burgers and dogs. I decided to grill a pork butt long and slow on my gas grill all I did was dry rubbed it with a combo of adobo, cumim, paprika, smoked paprika, cayenne pepper, 1 packet of sazon, brown sugar, salt and pepper. I just eyeball the amounts according to how big my piece of meat is. You can rub it with anything you like, to your own taste, play around you can't make a mistake. I scored the skin and grill on 250-300 for 8-10 hours (the butt weighted 6lbs).

Next I made a savory grits casserole, I cooked one cup of grits in 4 1/2 cups water, 1/2 cup of light cream and a tablespoon of butter. Make sure to add plenty of salt and pepper or they will be bland, then I added:

1 cup diced roasted poblano peppers

1 seeded tomato diced

2 green onions sliced

3 strips of cooked bacon diced

2 cups grated muenster cheese

mix all except the cheese (let it cool down a bit before you add the cheese) place in a casserole and bake at 350 about 40-45 min. You can add more shredded cheese to the top right at the end if you like.

I also made a Carolina vinegar based BBQ sauce:

1 cup white vinegar

1 cup of red wine vinegar (I didn't have any cider vinegar on hand)

1/2 cup brown sugar

1-2 tablespoons hot pepper flakes 

1-2 tablespoons hot sauce (I used Trapey's Red Devil)

salt and pepper

Just bring to a quick boil.

* You can use any kind of cheese in the grits it you want a sharper taste.

** Make sure to taste as you go for example I added more brown sugar to the BBQ sauce because of my vinegar substitution.

*** And I really mean it the grits need lots of salt...taste, taste, taste!!

Carla's Kitchen Capers: Italian Ham Pie AKA Apizzagain

Carla's Kitchen Capers: Italian Ham Pie AKA Apizzagain: Traditional savory pie made at Easter time to mark the end of lent and fasting. It takes more time than skill but well worth the effort. F...

Italian Ham Pie AKA Apizzagain

Traditional savory pie made at Easter time to mark the end of lent and fasting. It takes more time than skill but well worth the effort. First you make a pepper crust.
for the crust:
2 cups of flour
2 eggs
3 tablespoons olive oil
salt and lots of fresh cracked black pepper
add water as needed
knead until smooth, wrap in plastic wrap and set aside to rest

Next make the filling, I used:
2lbs proscuttini (Italian black pepper crusted ham)
1 stick pepperoni
1 stick sopprasade
1 fresh Italian basket cheese
1 fresh mozzarella ball
1 cup grated parmesane
10-12 eggs
lots of fresh chopped parsley

now is where all the work come, dice all the meats and cheeses as small as you can toss in a large bowl, next beat the eggs and add the parmesane and parsley mix into the meat and cheese mix well. Now grease a casserole well roll out the dough and line the casserole, add the meat and cheese mixture now you can either put a top crust or make a lattice top. Bake around 1 1/2 to 2 hours or until set that will depend on how large it is a knife inserted into the center should come out clean.
*only add enough egg mixture to coat the meat and cheese
** place casserole on cookie sheet with sides because the egg is sure to leak out every time this will save you from scrubbing burnt egg off the bottom of your oven
***chill overnight this is meant to be eaten cold

Carla's Kitchen Capers: A Gringa Makes Chiles Rellenos

Carla's Kitchen Capers: A Gringa Makes Chiles Rellenos: I love chiles rellenos!! On the rare occasion when I can find poblano's in my grocery store I make them. It took me 4 or 5 times to get it j...

A Gringa Makes Chiles Rellenos

I love chiles rellenos!! On the rare occasion when I can find poblano's in my grocery store I make them. It took me 4 or 5 times to get it just right and I must say my salsa mexicana is yummy, but my amigos will be the judge of that.

for the salsa:

1 4 oz can of tomato sauce

4 oz of water

1 chipolte in adobo diced

1/4 white onion diced

2 cloves of garlic smashed and peeled

1/4 tsp each of oregano and cumin

1 tablespoon olive oil

heat the oil in a frying pan add onion and garlic and cook about 5 min (be careful not to burn the garlic it will become bitter), add the rest of the ingredients and simmer about 1/2 hour.

for the poblano's:

Put the chile's on the burner of a gas stove, under the broiler or on a out door grill and char the skin until black all over, place in a plastic or paper bag and steam about 5 minutes being careful not to let them get to soft. Now peel the skin off and make a small slit in the side and remove the seeds. Stuff with a chunk of cheese big enough to fill the pocket I used fresh mozzarella tonight but you can really stuff it with any cheese you like. Close with a toothpick and make the frying batter.
for the batter I used:
3 eggs  separated
1/4 cup of flour
salt and pepper

first whip the egg whites to stiff peaks, then place the flour in a dish mix in the salt and pepper and dredge the stuffed poblano's. Next fold in the flour and eggs yolks into the whipped egg whites. In a frying pan heat about 1/2 inch of oil, coat the peppers with the egg white batter and fry lightly, drain and place into the salsa and simmer for about 5 minutes. Serve with mexican rice and refried beans for the perfect authentic Mexican dinner.