•••••COOKING TIP•••••

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SWEET BLUEBERRY QUESADILLAS

*Summer Collection*

•••July is National Blueberry Month•••

Preparation time: 30 minutes•Serves 4

•••INGREDIENTS•••

10 oz. frozen blueberries

1 cup apples, chopped

2 TB sugar

1/4 cup fresh blueberries

4-8-inch whole wheat tortillas

1/2 cup part-skim mozzarella cheese

1/2 cup fat-free ricotta cheese

+Zest of 1 lemon

•••DIRECTIONS•••

1. In saucepan, combine frozen blueberries, apples, and sugar.

Bring to a boil over medium-high heat.

2. Reduce heat and simmer until fruit is soft (about 10 minutes).

3. Purée fresh blueberries.

4. Spread 1 TB blueberry purée over each tortilla, leaving a half-inch border. 

5. In bowl, combine cheeses with lemon peel. Spread 1/4 of cheese mixture on one half of each tortilla. Add 2 TB blueberry mixture to each tortilla. Fold each tortilla over to enclose the filling.

6. Heat large skillet over medium-high heat. Add quesadillas and cook until crisp and lightly browned on bottom. Turn and crisp on second side.

7. To serve, place quesadillas on plates and top with remaining blueberry mixture.

8. 1/2 cup of fruits and vegetables per serving.

(Source: Safeway fresh ideas magazine & kappboom wallpaper photo, Courtesy of EVANA & JIM)

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SUMMER RECIPES CONTINUE!!!

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CHEF CICCIOTTI'S MARINARA SAUCE

MARINARA SAUCE

makes 2 quarts

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti & photo by Mike Pawlenty)

4 cups finely chopped yellow onions

5 peeled and minced garlic cloves

¼ cup good-quality olive oil

Splash of white wine

Mixed fresh herbs 
   (thyme, oregano, Italian parsley)

3 dried bay leaves

3 (28-ounce) cans whole peeled plum 
   tomatoes (with basil if available)

Fresh whole basil leaves

4 tablespoons butter, chilled

Salt and freshly ground pepper to taste 

In a large stockpot over medium heat, sauté the onion and garlic in olive oil until golden brown. Add a splash of white wine. In a piece of cheesecloth or a bouquet garni bag, tie up the fresh herbs and bay leaves; add it to the stockpot along with tomatoes 
and a few fresh basil leaves. Cover with lid three quarters (see tip above), reduce heat to 
medium low, and cook for 35 to 45 minutes until sauce has reduced and thickened. 
Stir occasionally. Season with salt and freshly ground pepper to taste.

Turn off the heat. Remove the bouquet garni, and let cool for about ı0 minutes. 
Stir in butter to finish. Purée sauce in a blender until completely smooth. 

Good for 5 to 6 days in the refrigerator.

Good on: All pastas, manicotti

SAUCES: Left to Right-Marinara, Bolognese, Porcini and Bechamel Sauces

••••INSALATA CAPRESE••••

INSALATA Caprese

serves 4

CHEFS PRESS

(Source: Cicciotti's Kitchen by Gaetano Cicciotti-photos by Mike Pawlenty)

2-3 round salad tomatoes, sliced

12 fresh basil leaves

1 pound fresh buffalo mozzarella cheese, sliced

Good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Dried oregano, to taste

To serve: Place 3 slices of tomato on a plate. Place ı basil leaf on each tomato slice. 
Then top with 3 slices of mozzarella.

Drizzle with extra virgin olive oil. Season with salt, freshly ground pepper and 
dried oregano to taste. Top with tomato rosette.

••••CHEFS PRESS••••

CHEF’S TIP

To make a tomato rosette: Peel 1 small round salad 

tomato with a sharp paring knife, rotating clockwise, as you would peel an apple. Be careful not to break the tomato peel 

while you are rotating and peeling. Then take the peel and 

arrange it in a circle to create the rose.

(Source: Cicciotti's Kitchen by Gaetano Cicciotti- photos by Mike Pawlenty)

WOMEN'S RADIO NETWORK

••••CHECK OUT MY 8-MIN RADIO SEGMENT ON THE WOMEN'S RADIO NETWORK!!!

The web address is:  wrnw1.com

••••Friday, July 25th at 4:24 (EST)

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ASPARAGI ALLA ZINGARA

Asparagi alla Zingara
{Asparagus bundles with prosciutto}

serves  4

CHEFS PRESS

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 cups homemade Marinara Sauce (see page 16)

1 pound fresh asparagus

¼ pound sliced Prosciutto di Parma

8 ounces fresh mozzarella cheese, sliced

Garnish: Freshly grated Parmigiano-Reggiano cheese

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the baguette, and toast for 
about 3 to 4 minutes, until crisp. Set aside. Keep oven on.

Meanwhile, heat marinara sauce. 

Steam asparagus until al dente, about 2 to 3 minutes. 
Divide asparagus into 4 bundles, and wrap each bundle 
in ı or 2 slices of prosciutto. Place bundles on a baking 
sheet or shallow roasting pan. Top with sliced mozzarella. 
Bake until cheese melts, about 3 to 5 minutes.

To serve: Spoon a pool of marinara sauce on a plate. 
Lay ı bundle of asparagus on top. Drizzle with more 
marinara. Serve with toasted baguette slices. 
Garnish with grated cheese and fresh basil. 

SHRIMP IN CREAM SAUCE WITH POLENTA

Gamberi Margherita 
con polenta

{Shrimp in cream sauce with polenta}

serves 4

CHEFS PRESS

(Source: Cicciotti's Kithchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

8 cleaned, peeled, tail-on jumbo shrimp 

Flour for coating

2 tablespoons good-quality olive oil

½ cup finely chopped yellow onion

Optional for richer sauce: ½ teaspoon lobster or shrimp base or bouillon (see resources page 96)

Splash of good brandy

1 cup heavy cream

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Coat shrimp lightly with flour. Set aside. In a large frying pan over medium heat, sauté onion in olive oil until golden brown. If using, add lobster base, then sauté shrimp 
for about 2 minutes per side, until they turn red. Add splash of brandy and flame it. Once alcohol has burned off and flame has subsided, stir in heavy cream. Cook for 
2 more minutes. Do not overcook. Season with salt and freshly ground pepper to taste.

To make polenta: Follow cooking directions on package of instant polenta, plus add 
ı cup whole milk to cooking water as you whisk in polenta. Once polenta begins to 
thicken, stir in 4 tablespoons Gorgonzola, 3 tablespoons butter, ½ cup heavy cream 
and ¼ cup whole milk. Let cool.  

To serve: Pack polenta in buttered espresso cup or other mold. Turn cup upside down 
on plate to release polenta. Serve 2 shrimp per person with sauce. Top with fresh basil.

CHEF CICCIOTTI'S BRUSCHETTA ASSORTITA

Bruschetta Assortita 

serves  4

CHEFS PRESS 

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 tablespoons crumbled Gorgonzola cheese

4 tablespoons heavy cream

¼ pound sliced smoked salmon (Scottish quality)

½ cup finely chopped black or Kalamata olives

1 cup finely chopped Roma tomatoes 

3 peeled and minced garlic cloves 

1 finely chopped shallot

1 to 2 tablespoons good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the sourdough baguette, and toast for about 
3 to 4 minutes, until crisp. Set aside.

Salmon Bruschetta: In a sauce pan over medium heat, stir together the Gorgonzola cheese and heavy cream until the cheese is melted. Spread mixture on baguette slices. 
Top with salmon. 

Kalamata Bruschetta: Chop olives in a food processor. Spread on baguette slices. 

Fresh Tomato Bruschetta: Chop tomatoes, garlic and shallot. Stir in olive oil. 
Season with salt and freshly ground pepper.

Garnish with basil. (See page 30 for how to make a tomato rosette.)

TO ALL MY VIEWERS••••

THANKS FOR TUNING IN--15,000 hits!!!

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SUMMER RECIPES CONTINUE!!!

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4TH OF JULY CHEESECAKE PARFAITS

*4TH OF JULY COLLECTION*

Prep Time: 20 minutes

Makes: 10 servings

What you need

•2 pkgs Cream Cheese, softened (8 oz. each)

•1/4 cup sugar

•2 TB milk

•1 tsp zest and 1 TB juice from 1 lemon

•1-1/2 cups thawed Whipped Topping

•15 shortbread cookies, crushed

4 cups strawberries, quartered

1 cup blueberries

Make it

BEAT cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended.Gently stir in Whipped Topping.

SPOON 1 TB cookie crumbs into each of 10 parfait glasses; top with 2 TB cream cheese mixture. Cover with layers of strawberries, remaining cream cheese mixture and blueberries.

SPRINKLE with remaining cookie crumbs.

(Source: Philadelpia Cream Cheese & Brad Paisley & photo also-Courtesy of JIM & EVANA)

MINI CHEESEBURGER APPETIZERS

*4TH OF JULY COLLECTION*

Prep Time: 30 minutes

Makes: 18 servings

What you need

•1 lb lean ground beef

•1/4 cup dry Italian-style breadcrumbs

•1 clove garlic, minced

•1 egg

•4-1/2 oz Sharp Cheddar Cheese, cut into 18 slices

•18 grape tomatoes

Make it

HEAT grill to medium heat.

MIX first 4 ingredients just until well blended; shape into 18 (1-inch) balls. Flatten slightly to form patties.

SPRAY large sheet of foil with cooking spray; place on grill grate. Add patties, grill 2-3 minutes on each side or until done (160 Degrees)

THREAD 1 each burger, cheese slice and tomato onto each of 18 toothpicks.

(Source: Cracker Barrel & Brad Paisley & photo also-Courtesy of JIM & EVANA)

HAPPY FOURTH OF JULY!!!

(photos-kappboom wallpaper & google+)

SALMON BURGERS WITH YOGURT SAUCE

*4TH OF JULY COLLECTION*

A Summery Treat!!!

INGREDIENTS

Salmon burgers

•1 lb salmon, cooked, cooled, and flaked

•Juice of 1 large lemon

•1 tsp lemon zest

•1 large egg, beaten

•1/4 cup light mayonnaise

•1/4 cup whole wheat breadcrumbs

•1 shallot, minced (about 1 TB)

•2 TB chopped Italian parsley

•Dash hot sauce

•Dash sea salt

•Freshly ground pepper, to taste

Yogurt sauce

•1/2 cup nonfat plain Greek yogurt

•1 TB capers, rinsed, drained, and chopped

•1 TB chopped fresh dill

•1 TB chopped Italian parsley

•1 TB lemon juice

•1 tsp lemon zest

•Salt and pepper to taste

DIRECTIONS

1. In a medium bowl, combine all salmon burger ingredients. Mix gently with a fork.

2. Form salmon mixture into four patties. Cover and refrigerate 1 hour.

3. Meanwhile, make the yogurt sauce; In a small bowl, combine all yogurt sauce ingredients. Season with salt and pepper.

4. Coat a large, nonstick skillet with cooking spray and place over medium heat. Add patties and cook until golden, about 7 to 8 minutes each side. Drain on paper towels. Serve with yogurt sauce.

(Source:WebMD Diabetes magazine & photo also)

MORE 4TH OF JULY TO COME!!!

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LAKESIDE COOLER

*4TH OF JULY COLLECTION*

SERVINGS-1 PREP TIME-5 MINUTES

YOU WILL NEED

•Cocktail Shaker

•Shot Glass

•High Ball Glass

•ICE CUBES

•1 SHOT Blanco Tequila

•1 SHOT vodka

•1/2 SHOT blue curaçao

•Tonic water

1. Fill a cocktail shaker with ice cubes. Add tequila, vodka and blue curaçao.

2. Shake several times and pour into a highball glass. Top with tonic water.

(Source: Sandra Lee Semi-Homemade grilling & photo also)

4TH OF JULY RECIPES ARE HERE!!!

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