Author: Sista Felicia

The Gift That Keeps On Giving

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PrintSaturday evening my cell phone  alerted me that I had just received a text message. As I swiped the screen, this photo appeared with the caption “Success”. It immediately brought a smile to my face. Knowing someone had just taken a moment to send me a photo of the Caramel Apple Crisp recipe I posted last week. But it took me a few seconds to realize the message was sent from Newly Re-Elected Mayor Carolyn Kirk.  It’s nice to know that she and her husband Bill shared some down time together in their kitchen after a long campaign season. They impressively whipped up a double batch of Caramel Apple Crisp!

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Michelle Lewis-Nasser~ Sent in her photo of Pasta with Chicken Broccoli and Creamy Cheese Sauce, and writes “Yummy”

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Lisa Fornero ~ Sent in this photo of her handsome son Joseph, and writes “Felicia, I found the cover of your next cookbook!! :)) —

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Mayor Carolyn Kirk, Bill Kirk, Michelle Lewis-Nasser, and Joseph Fornero  are this weeks newest additions to “GMG FOB COOKS ” All  Sista Felicia Recipe photos sent in will be posted once per week, send your photos in and join the club!

Sista’s Helpful Tips

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It’s time to start prepare our homes for the holiday season. Before you pull out the holiday silver and start decking the halls and setting tables, take a quick peek at your chandelier. When was the last time you washed it? There is nothing more embarrassing for a hostess then gathering around a beautiful table with family and friends, ready to dig into the holiday feast, and noticing cobwebs and dusty crystals hanging directly over the holiday table. Every November I make a special trip to Home Depot, to purchase the best Chandelier cleaner on the market. Extend AFinish Chandelier Cleaner formulated with “Sheeting Action” makes a daunting task a quick an easy one! No more removing, cleaning, drying, and rehanging each and every crystal. Simply place a drop cloth or plastic sheet under chandelier; spray each crystal on all sides; stand back and watch it work its magic. In minutes your chandelier crystals will be sparkling like new!

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Kids In The Kitchen With Sista Felicia

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PrintGMG Contributor Donna Ardizzoni and her adorable Grandchildren came over this morning to learn how to make Pizzelle. I absolutely love when the kids climb up onto my kitchen island and help me cook!

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Fried Artichoke

Posted on by Sista Felicia

PrintA few weeks ago as I waited in line for some cuts of meat from the butcher, during my weekly shop at Joe Pace & Son in Saugus Ma., , I spotted a childhood favorite displayed on top of the deli counter….marinated artichokes! Immediately my brain became flooded with dozens of recipe ideas, and became so excited, that I could feel butterflies in my stomach. I could not wait to get home an crack open that can and start cooking.

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Fried Artichokes

Ingredients

1 Can Roman Artichokes with stem

2 cups flour

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

3 cup Sicilian Breadcrumbs (recipe in my cookbook, “Gifts Of Gold”on page 201)

1/2 cup milk

2 large eggs

La Spagnola Oil (for frying)

4 paper towels

Step-by-Step

1 In pie plate,combine flour salt and pepper; mix well; reserve

2 Whisk eggs and milk together in separate pie plate; reserve

3 Stack 3 paper towels on flat work surface; arrange each artichoke on top; absorb excess oil with remaining paper towel

4 Cut each artichoke in half lengthwise

5 Carefully coat all sides of each artichoke half, generously with seasoned flour mixture

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6 Immediately dip and coat all sides with egg wash

7 Generously coat flour and egg washed artichoke pieces  with Sicilian Breadcrumbs

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8 Heat 4 cups La Spagnola Oil in large frying pa; using kitchen tongs and working in small batches, carefully arrange 3-4 artichoke pieces into hot oil

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9  Fry 2-3 minute, turn pieces; cook 2-3 minutes or until all sides are golden in color

10 Cool and drain excess oil on cookie rack lined cookie sheet; serve warm with your favorite dipping sauce

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A special Note from Sista~

I have received a few new Sista Felicia recipe photos sent in from GMG FOB Cooks this week… keep them coming … I will be posting them once per week…they are looking great !

Sista’s Helpful Tips…Where To Buy Vanilla Baking Powder

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Print scalafini 2    In 1972 brothers Gus and Frank Sclafani, made their way from Sicily to America settling here in Gloucester. As young adults, and new to this country they set out together to live the American dream finding employment on the working waterfront at my paternal grandfathers Warf, Capt. Joey & Sons. While the brothers, worked off loading fish from day boats at the dock, their mother worked nearby on the assembly line at Capt. Joe & Sons, cleaning and packing fresh fish. In 1980 Frank and Gus’s father purchased the store front on the corner of Washington Street and Gould Court, from my maternal grandfather “Joseph Ciaramitaro, AKA Joe Popcorn,” and opened the doors of Sclafani’s Bakery. Two years latter Frank and Gus left their jobs on the dock behind, and took over their fathers’ bread business.  Today they continue to work sisde by side daily making their  families famous Italian bread recipe at that same location. Over the years in our Sicilian community, their store has become one of two remaining local  go to places to shop for Italian pantry staple items. They have a fantastic assortment of Italian specialty ingredients: imported  cheeses, dried pasta, Italian cookies, and olive oils, are just a few examples of items one can find among their famous Italian bread and fresh breadcrumbs. I personally shop there several times a week, and enjoy chatting with Gus and Frank about cooking Sicilian foods. While I was writing my cookbook, Frank, Gus and I had several conversations, about different Italian ingredients that were hard to find. One day I ask Gus if he could add Vanilla Baking Powder to their stock list, and he agreed to look into it for me. The very next week, Gus proudly showed me the new display of Vanilla Baking Powder adjacent to the cash register. So now when your making one of my recipes from my newly released cookbook ” Gifts of Gold In A Sicilian Kitchen with Sista Felicia, Harvest” you know where to go to purchase it. Don’t forget to tell Gus and Frank Sista Felicia sent you in!

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Sunday Dinner

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Sunday Dinner doesn’t always have to be a meal of Pasta cu Sugu and Meatballs. On busy weekends I usually change it up with a pasta dish from my repertoire of fast and easy recipes  that can be put together in minutes, not hours. This past weekend per my daughter Amanda’s’ request I prepared her all time favorite, Pasta with Chicken Broccoli and Creamy Cheese Sauce. I too love the creamy sauce and the flavors of the chicken and broccoli but truthfully what I love most about it is the fact that is super simple to make. This recipe makes it’s way on to my table at least once a week at my house. It’s the perfect recipe when you don’t have a lot of time and your family is starving!  While the pasta is cooking the sauce is prepared and before you know it a delicious meal is on the table in less then 30 minutes. 

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Pasta with Chicken Broccoli and Creamy Cheese Sauce

Ingredients

8 chicken tenders

2 tablespoon olive oil

3 cups broccoli; cut in bite-size pieces

1 pound dried pasta

4 tablespoons salted butter

2 large garlic clothes thinly sliced

2 cups heavy cream

1/2 cup grated Parmesan cheese

1/2 cup Fontina cheese cut into pieces

1/2 cup Mascarpone cheese

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

1/4 teaspoon ground nutmeg

Step-by-Step

1 Season chicken tenders with ½ teaspoon salt, ½ teaspoon pepper and 2 tablespoons olive; Cook thoroughly on grill pan, grill, or Panini press; reserve

2 Steam broccoli; reserve

3 Bring large pot of water to a rolling boil; add 1 tablespoon kosher salt return to rolling boil; add pasta cook Al Dente

4 Melt butter in large frying pan over high heat; add sliced garlic sauté one minute; add heavy cream, parmesan cheese, fontina cheese, mascarpone cheese, salt, pepper, and nutmeg; stir continuously until sauce thickens in all cheeses are melted

5 Cut reserved chicken into bite size pieces; add chicken and steamed broccoli to cream sauce; season with ½ teaspoon salt and pepper; mix well; reserve

chicken broc16 Strain pasta in large colander; return pasta to pan; add cream sauce; mix well; serve immediately

The Gift That Keeps On Giving

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PrintIt feels like Christmas every time I receive a GMG comment, email, or Facebook message from GMG’s FOB regarding one of my recipes or post! When I decided to share my recipes and passion for cooking with the public I never realized how my “Gifts Of Gold” would become a gift that keeps on giving. I had hoped to inspire all ages to get into their kitchen and break through their fairs, and unlock the mysteries of cooking, but I had no idea they would turn into gifts of my own. Thank you for taking the time to share your comments, and photos of dishes that you created from my easy Step-by-Step tutorials. They warm my heart and bring a smile to face every day…keep them coming!

Cathy Kelley~ AKA…my incredibly talented book designer and friend, sent in her photo of her Walnut Cups she made this past weekend from the pages of “Gifts Of Gold In A Sicilian Kitchen with Sista Felicia”. They look perfect…Nice job Cathy! Thank you for sharing.

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Melissa Joy Teixeira~ Resident of Gloucester, and current School Committee member tagged me in this photo on Facebook of her Pork tenderloin with Vidalia Onion Fig Sauce,  Straight from the pages of “Gifts of Gold”…Beautiful presentation! Thank you for sharing.

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Ellyse Hamlin~ Sent in from CT, One of America’s top teenage USTA Tennis Players, and dear friend of my daughter Amanda sent her beautiful photo of  a recipe posted last week on GMG, “Pumpkin Caramel Cookie Bark”…She made my day…Loved seeing her creative talents on and off the tennis court!

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Lainie Noble~ Eldest Daughter of Steve and Dee Noble owners of Noble Electric, sent me text message at 11:00 pm Saturday evening, whipping up a batch of Grandpa Joe’s Italian Ricotta Donuts as a late night snack for her friends during a sleepover with he BFF’s…Awesome Job Lainie! I heard that they were gone in minutes.

Lainie noble Italian Donuts

Filming Olive Kitteridge on Main Street Gloucester Now!

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Word on the Street … is that best viewing is near Pallazola Sporting Goods!

Where are all the Chestnuts?

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Every year I anxiously await Chestnuts season. This year through Facebook I realized I was not alone. The hunt for chestnuts on Facebook the past few weeks has become a popular post in the daily news feed, and I too had been secretly on the hunt. Last week after combing the aisle on my third trip to the grocery store, I asked the produce manager, when they would be receiving a shipment of chestnuts. He chuckled, and said, “I wish I knew, that has been the question of the week around here,  and everyone has been asking for them.” After apologizing for not having them, he kindly shared a little inside information with me about this years chestnut crop and the rumors swirling around the produce world about this years chestnut crops not yeilding a plentiful harvest this year. I not sure why that is, and maybe someone can share why, but I though I pass the info along to all those who are also wondering why they are so hard to find this season. I was lucky to find some locally grown Chestnuts at Applenton Farms the other day. I felt like I had hit the jackpot! They were petti in size and absolutely scrumptious ! I plan to keep a stash on hand in my “spezza” room for my family to enjoy this holiday season and I encourage you to do the same. I know my family would go nuts without their roasted chestnuts on the holiday table! My Grandmother Felicia’s recipe for Roasted Chestnuts,  “Castagni Arrustui,”  is in my cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia Harvest” on page 202.

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Roasted Chestnuts make a delicious fall snack!

Must Have Kitchen Gadget…Sista Felicia Aproved

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One of my Favorite Kitchen Gadget’s will be on sale at  Girls Night Out Shopping Extravaganza! Friday November 15  7:00 pm. at Cruiseport Gloucester! The Pampered Chef Garlic Slicer is the perfect gift for all the chefs in your life, and the perfect addition to any kitchen! I use my slicer all the time to make garlic infused oil and garlic chips! Love,  Love,  Love this gadget …it can be used to slice so much more then just garlic…
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The Pampered Chef Garlic Slicer

Garlic Slicer $15.00  Item #1113 in their catalog

Effortlessly slice fresh garlic! The unique slicer features two stainless blades and wells that hold up to two cloves each. Just drop in peeled cloves and twist. 2 1/4″ x 3 1/2″. Dishwasher-safe. Also sold as a set with the Garlic Peeler. Save $1.50 when purchased as a set!

Once again Sheree Zizik has graciously extended a helping hand to support  another  local group.  Realtor; mother of Two, wife of Jimmy LoGrasso, Gloucester’s newest auto repair business owner,  GMG”s Female Red Carpet Tri-host, and Gloucester’s famed Housewives Leader, Lillian LoGrasso  has recently added another feather to her cap! Lillian has taken it upon herself to piece together a fundraiser for her daughters GHS Photo Class. She has set out to raising enough monies to support students with the dreams of going to Italy with Mr. and Mrs. Underwood in April, with the financial means to make it a reality.  Mark your calanders save the date, and call your girlfriends. Who doesn’t like a night out with their BFF’s shopping, sipping wine and getting a few gifts checked off their Christmas list during this time of the year! I too will be their as a shopper and vendor, selling my cookbook Gifts of Gold In A Sicilian Kitchen with Sista Felicia Harvest
 Lillian writes…
“The World is a book, and those who do not travel read only a page.” Saint Augustine
Hi Guys! It’s Lillian LoGrasso!! I am hosting this Amazing Shopping Event to help raise money towards a spectacular trip that is being offered to the GHS Students through Mr & Mrs. Underwood!  It’s a trip to Italy which includes visits to Venice, Florence & Rome!!! What an opportunity for these kids!!! Some kids really want to go but financially it’s just not possible… So I created this event to help raise money for …Alessia LoGrasso (my daughter) and all the kids that want to go!!!
Here are just a few of the details but I’m working on more vendors so stay tuned:
Cruiseport Gloucester (Thanks to Sheree Zizik that made this possible!) Doors open at 7pm There will be Cash Bar (Yes girls, have a glass of wine while checking out the goods 🙂 Vendors that are already confirmed:
Katy Grow Shem from Silpada Designs… Most gorgeous .925 Sterling Silver Jewelry…. My fav!!!
Kellie Frank from Kellie’s Pampered Chef! Let the Martha Stewart in you go nuts! hahah
Bethany Osborne from 31 Bags… The hottest new thing right now in bags!!! Get a customized one for you and a xmas present for someone else!!!
Elja N Bagaco from Life Celebrations will be there to tell you about her great event planning business and will be frying up fresh fried dough for you to purchase!! YUM!!!!
Denise Quintiliani from Origami Owl Living Lockets will be there with her beautiful unique jewelry!

https://www.facebook.com/events/362841187183936/

Sista’s Helpful Tips

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Today I thought I’d take todays post as an opportunity to  answer the mystry question about where one can purchase Fig Filling. If your questioning why one might be asking then you must not have purchased a copy of my cookbook yet. For those who have, I thank you very much for your support and hope your enjoying every page! My recipe for Pork Tenderloin with Vidalia Onion Fig Sauce on page 196  includes fig filling in the list of ingredients, many folks are writing in asking where it is sold. I have seen it in many grocery stores but the other day while I was shopping at Market Basket I noticed the Fig Filling on the shelf, and took out my phone and snapped this photo to clarify it’s exact location in the store to make your life a little easier. Fig filling  can be found at the far end of aisle #7 .

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Happy Shopping …I know what I’m making for Sunday Dinner this week!

It’s Peanut Butter Jelly Time

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PrintHave you had a day when a song is stuck in your head like Peanut Butter Jelly Time…

It recently happened to me. With peanut butter and jelly on my mind, the craving for it followed. I Googled  recipes containing peanut butter & jelly and found hundreds of the same-old-same-old cookies and dessert bars. After refining my search I came across this recipe for PB&J Cookies and went straight to the store for the supplies….the results were outstanding and I now keep the supplies on hand in my pantry at all times. This is a perfect recipe that can be whipped up and on the table in minutes. While enjoying every bite of my PB&J Cookie, I could feel my creative juices start to flow and the Sista Felicia PB&J Caramel Apple was created!

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Sista Felicia’s PB&J Caramel Apples

Ingredient

2 cups packed brown sugar

2 sticks unsalted butter cut into pieces

1  14 oz. can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup maple syrup

1 1/2 teaspoons pure vanilla extract

1 teaspoon molasses

1/4 teaspoon Kosher salt

12 Gala Apple

12  wooden popsicle sticks

1 fine or medium grit sandpaper

1 lb. peanut butter flavored chocolate wafers

1 lb. purple colored chocolate wafers

1/4 teaspoon LorAnn grape flavored Candy Flavoring (can be found at any craft/candy supple store)

12  PB&J Cookies (see recipe below)

Step-by-Step

1  Make Peanut Butter & Jelly Cookies; reserve (see recipe below)

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2  In 2 1/2 quart sauce pan combine first eight ingredients; stir over medium low heat until sugar dissolves and butter is completely melted

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3  Secure one  popsicle stick into the stem side of each Apple; gently rub sandpaper along the sides of each Apple removing wax this step will help adhere caramel all to apples

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4  Attached candy thermometer to side of pan increase heat to medium-high; use pastry brush and water to remove sugar crystals from the sides of pan to avoid burning

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 5  Bring mixture to rolling boil until candy thermometer reads 230° soft ball stage stirring constantly

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6  Carefully transfer hot, two mixing bowl; Attach candy thermometer to side of bowl; cool caramel to 200°

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7  In two separate double boiler pans melt chocolate completely; turn heat off; add grape flavoring to purple chocolate; mix well

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8  Line 2 cookie sheets with aluminum foil; lightly coat foil with cooking spray

9  Place 12 PB&J cookies flat side down on one cookie sheet 2 inches apart

10  Dip each Apple in Caramel;  in a rolling motion twists Apple until excess caramel drips off and Caramel is evenly distributed around each apple; immediately place on greased aluminum foil lined cookie sheet; rest 5 to 10 minutes until caramel is set

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11  Carefully peel each apple from aluminum foil; and smooth caramel on bottom side of each Apple

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12  Dip apple into grape flavored purple chocolate turn Turn pink coat bottom Half of apple in warm chocolate; place on greased aluminum foil cookie sheet; cool 5 minutes

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13  Dip apple in peanut butter flavored chocolate one quarter of the way up the sides of each Apple; Immediately place Apple onto a PB&J cookie

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14  Transfer remaining purple grape flavored chocolate into disposable plastic pastry bag

15  Transfer remaining peanut butter flavored chocolate into disposable plastic pastry bag

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16  Make small cut at ends of H disposable pastry bag; drizzle chocolates over sides and tops of each Apple; pipe small dollop of chocolate at top of each Apple; fix one miniature Reesie’s peanut butter cup and one half PB&J cookie on top; cool completely at room temperature

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PB&J

PB & Jelly Cookies

Ingredients

1 white cake mix

½ cup salted butter melted

2 large eggs

1 teaspoon pure vanilla extract

1 heaping cup mini Reeses Peanut Butter Cup candies

1 3.25 oz. premium Dark Chocolate Raspberry filled candy bar, broken into pieces (I used Market Basket brand)

Step by Step

  1. Combine cake mix, butter, eggs, and vanilla in a bowl, using a large spoon, mix well until creamy batter forms

  2. Add peanut butter cups and raspberry filled candy bar pieces, mix well (candy bar pieces will break up in the mixing process…that’s a good thin

  3. Line 2 cookie sheets with parchment paper

  4. Using a 1 inch cookie scoop, place scant balls of chilled cookie batter ½ inch apart on prepared cookie sheet

  5. In preheated 350 degree oven bake 12 minutes; cool 10 minutes before serving

*Yields approximately 2 dozen cookies

Happy Halloween!

Have You Carved Your Pumpkin Yet?

Posted on by Sista Felicia

PrintEach fall growing up my grandparents took a road trip north, which always included a purchase of seven giant pumpkins, one for each grandchild. It became a fall tradition to gather around the kitchen table as a family to make this recipe from the pumpkins they purchased. That tradition of family time together in the kitchen, carving the pumpkins, scraping out the cold flesh and separating the slippery seeds are memories of my childhood that I will forever cherish. Today this tradition continues, my mother Pat, has taken over my grandparents love of annually buying giant pumpkins for my children and my adorable nieces. With always keeping my grandparents spirit a part of todays traditions especially in the kitchen, I always remember to roast our pumpkin seeds on a cookie sheet  that once belonged to them. The crunchy seeds taste specially seasoned with their love when roasted on that cookie sheet! You can read more about my grandparents annual journey north in my newly released  cookbook “Gifts Of Gold In A Sicilian Kitchen With Sista Felicia”. Click the link below to order your copy for the holidays now.

http://www.storenvy.com/products/2742897-gifts-of-gold-in-a-sicilian-kitchen-with-sista-felicia-harvest

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Roasted Pumpkin Seeds

Step By Step

1  Preheat oven 375 degrees

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2  To remove seeds while carving a Jack-O-Lantern cut 1-2 inches around stem, remove and reserve section of stem; if not carving simply cut pumpkin in half; using a large spoon, scrape, remove, and separate pumpkin seeds from pulp, reserve seeds in a colander, dispose flesh

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3  Rinse seeds under cold water; transfer to kitchen towel; pat dry, and evenly distribute seeds onto a cookie sheet

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4  Season seeds with 2-3 tablespoon kosher salt

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5   Roast seeds 10 minutes on middle rack of oven for 10 minutes, toss seeds and roast 5 -10 additional minutes or until slightly golden in color

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*A perfect fall snack, especially when served warm from the oven… they never last long in our house!

Sunday Dinner

Posted on by Sista Felicia

PrintPasta with Baby Clams

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Ingredients

1/4 cup olive oil

1 cup sweet onion diced

5 large garlic cloves minced

9.5 ounce whole baby clams in their own juice

½  teaspoon red pepper flakes

1½ teaspoon kosher salt

½ teaspoon freshly ground pepper

14.5 oz can diced tomatoes in tomato juices

28 oz can San Marzano Peeled Tomatoes

1 can diced tomatoes with their juices

1/4 cup white wine

1/4 cup basil roughly chopped

1/4 cup fresh flat leaf parsley roughly chopped

1/2 cup Parmesan cheese freshly grated

Step by Step

1  Heat olive oil in large frying pan over high heat; add garlic, onions, ½ teaspoon kosher salt and ¼ teaspoon freshly ground pepper; saute 2-3 minutes until onions are translucent

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2  Puree San Marzano tomatoes; add to frying pan; mix well

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3  Add diced tomatoes, whole baby clams and their juices; mix well; add red pepper flakes ¼ teaspoon freshly ground pepper and white wine; cook 20 minutes; stir often

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clams into sauce5  In a large pot, bring several cups of water to a rolling boil; add 1 teaspoon kosher salt return to boil; add 1 lb. linguine pasta; cook pasta al dente 9-11 minutes; strain in large colander

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6  Add basil and parsley to sauce; mix well

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7  Plate pasta in serving bowl; ladle hot sauce over pasta; top with Parmesan cheese

Mayor Carolyn Kirk’s Sunday Morning Brunch

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Beautiful Fall Morning for Mayor Kirk Ladies Standing Strong Brunch at The Castle Manor Inn

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Finally I’m Official!

Posted on by Sista Felicia

PrintThis morning my brother Joey patiently guided me through a 2.5 hour one-on-one Word Press tutorial/crash course/test on blogging.  I am thrilled to announce I passed with flying colors. Consequently he officially named me, “Sista Felicia GMG’s newest 10 AM contributor.” Since posting daily is a big challenge, I feel like the “The Little Engine That Could” as I am thrust among  the twenty talented GMG contributors. Bringing multiple posts daily to the GMG community, and using the I think I can… I think I can mindset, I hope to deliver you with content sparking your inner Sista.

What will you find at 10 AM? My posts will contain easy to follow step-by-step instructions and colorful photos. As I share: recipes, craft projects, gift ideas, fabulous finds, my favorite kitchen gadgets and must haves with you I hope to provide you with a taste of my life. My wish is to inspire, to guide, and to bring a smile to you and your family through creating beautiful things and delicious dishes for all to enjoy! Please feel free to send me your questions and comments.

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Coconut snuggling by the fire while Joey gives me a crash course in Word Press Blogging…doesn’t she seem excited?