Italian Ricotta Cannoli Cheesecake

Ingredients:

• 7 oz pkg cannoli shells
• 3 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/2 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange zest
• 5 large eggs
• 1/3 cup mini chocolate chips
• Confectionery sugar for sprinkling
• ​Optional: Almonds

Directions:

• Preheat oven to 350 degrees
• Line a 9 inch spring form pan with parchment
• Crush cannoli shells  (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs
• Press crumbs firmly onto bottom of pan and bake for 10 minutes then let cool
• Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer (or hand mixer), on medium until well blended
• Add whipping cream, vanilla and zest; mix well
• Add eggs, 1 at a time, mixing just until blended after each addition 
• Pour over crust
• Bake for 1 hour and 15 minutes
• Sprinkle top with the chocolate chips delicately, pressing chips in lightly
• Continue to bake 10 more minutes or until center is almost set
• Run knife around rim of pan to loosen cake
• Cool before removing rim of pan
• Refrigerate for 4 hours or more
• Before serving sprinkle with confectionery sugar
• ​Top with whipped cream if desired
• Store leftovers in refrigerator

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Youvetsi Greek Style Lamb and Orzo

Ingredients:

• 3-4 pounds boneless leg of lamb w/ the fat trimmed off
• 1/2 cup butter or olive oil
• 1 finely chopped onion
• 4 whole (fresh) tomatoes, diced  or I use Giuseppe Russo whole peeled tomatoes (all the tomatoes from the can and 1/3 of the sauce
• Pepper
• Salt
• 1 pound orzo
• Feta cheese for serving

Directions:

• Preheat oven to 350 degrees Fahrenheit
• Cut meat into 5-6 serving pieces and place in a casserole dish or Dutch oven
• Add the butter, onion, tomatoes, salt, and pepper
• Mix the ingredients together on top of the lamb
• Cover the casserole dish and place it in the center of the oven. Bake it for 1 hour
• When the hour is nearly up, bring 6 cups of water to a boil
• Remove the casserole from the oven and add the boiling water
• Stir in the orzo
• Cover and return to the oven
• Bake for 30 minutes, stirring 2-3 times during the cooking process
• Remove from the oven and serve immediately
• Garnish each portion with some Feta cheese
• If you can’t find that particular cheese nearby, feel free to use Parmesan or Romano cheese, instead.

Yaourtopita Sweet Greek Easter Yogurt Cake

Ingredients:

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1 1/2 cups sugar
• 6 egg yolks, well beaten
• 1 cup (plain) Greek yogurt
• 6 egg whites

For the Syrup:

• 2 cups sugar
• 1 cup water
• Juice of 1/2 lemon

Directions:

• Preheat oven 350 Degrees 
• Sift flour, baking powder, and baking soda into a large bowl and set aside.
• Add butter and sugar to a large bowl and cream together with the mixer set on medium speed
• Beat in yolks one at a time. Beat in the dry ingredients and then the yogurt and set aside
• Beat egg whites into a medium bowl until stiff and then fold it into the mixture using a rubber spatula
• Pour batter into greased cake pan
• Place pan in the center of the oven and bake until a toothpick inserted in the center comes out clean
• Let the cake cool in the pan for ten minutes, and then turn it over onto a wire rack to let it cool the rest of the way

For the Syrup:

• Prepare the syrup just before serving
• Boil the sugar, water and lemon juice in a medium saucepan for 5-10 minutes
• Pour immediately over the cake

Kourlourakia: A Greek Easter Cookie

Ingredients:

• 9oz Butter
• 9oz Sugar
• 1/4 Tsp. vanilla extract (or more if you like vanilla like I do!)
• 2 Eggs
• 1-2 Egg yolks
• 4oz Milk
• 26oz Flour
• 1 Tsp. baking powder
• A handful of (white) sesame seeds)

Directions:

• Preheat oven to 355 degrees
• Mix butter, sugar and vanilla for 10 minutes with a hand or stand mixer
• Add in eggs and mix for 3 minutes
• Add in milk and mix for 2 minutes
• Add flour and mix - once the flour is well incorporated add baking powder and mix for a total of 5 minutes
• Take a handful of the mixture, about 3/4 of the size of an egg and roll in between your hands until it is about 6 inches long and twist
• Place twisted Kourlourakia on a baking sheet lined with parchment paper
• When you have twisted all the cookies, wash with egg yolks, add sesame seeds and bake for r 30 min

Pesto Chicken w/ Tomatoes and Mozzarella

Ingredients:

• 1lbs Chicken breast or tenderloins
• 1/2 Cup pesto (See pesto recipe: http://traditionalandtrendycookingblog.blogspot.com/2017/03/basil-pesto.html)
• 2 Tomatoes
• 1/8 Cup parmesean cheese
• 1/2 - 1 Cup shredded or 1oz piece of mozzarella per piece of chicken

Directions:

• Preheat oven to 375 degrees
• Line a baking sheet with parchment paper
• Place chicken on parchment paper
• Spread pesto on each piece of chicken
• Slice tomatoes and place about 2 slices on each piece of chicken
• Bake for 20 minutes
• Remove pan from oven and sprinkle each piece of chicken with mozzarella
• Bake for another 10 min or until chicken is fully cooked
• Sprinkle with parmesean cheese and serve

 

 

Man Dip

Ingredients:

• 1 Packages Jones sausage
• 2 Packages cream cheese
• 1 Can tomatoes and green chilies (Rotell or Pastene Brand)
• Red pepper flakes to taste

 Directions:

•  Preheat oven to 250 degrees
• Cook and crumble sausage, add red pepper flakes to taste, drain and set aside
• Soften cream cheese
• Combine the sausage with softened cream cheese
• Add tomatoes and green chilies (including juice)
• Mix well and add red pepper flakes to taste
• Pour sausage mixture into a pie plate or oven safe dish
• Bake in oven until edges start to bubble and dip firms, about 30 min
• Service with scoops or tortilla chips!

Haddock Maria

 Ingredients:

• 1-2lbs haddock
• 1/2 cup Italian breadcrumbs
• 3 tbsp butter
• 1 lemon
• 16oz sliced baby bella (portabello) mushrooms
• 1 cup cherry tomatoes
• 2 cans quartered artichokes (in water)
• 2 tbsp capers
• 2 tbsp white wine (optional)
• 1 tbsp olive oil
• 1/4 cup parmesean cheese (grated) (optional)

Directions:

• Preheat oven to 350 degrees
• Coat haddock in olive oil and place in a 9x13 baking pan
• Sprinkle breadcrumbs on top of haddock
• Cut approx 2 tbsp of butter and place all over breadcrumbs
• Juice one lemon over haddock
• Put in over for 30 min or until breadcrumbs are lightly golden and haddock is flaky

• In a saute pan, add one tbsp of butter and melt
• Add mushrooms and saute until mushrooms reduce (drain mushroom juice)
• Add sliced cherry tomatoes and quartered artichokes
• Cook a few min
• Add capers (and caper juice - optional) and white wine
• Cook a few more min and set aside

When haddock is ready, plate and pour mushroom mixture on top of haddock and sprinkle with grated parmesean cheese. Can be served as is, over rice pilaf, mashed potatoes or polenta.