Tag Archives: Sista Felicia Eats

Blueberry Cake Cookies

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Blueberry Cake Cookies

Last week I received a phone call from friends that were on their way to the Gloucester area, for the day and were planning to stop by for a quick visit.  Excited for their arrival,  I went straight to the panty to see what sweet confection I had to serve with Iced coffee.  Remembering how fast and delicious the PB&J cookies recipe using a boxed cake mix is, ( PB&J a recipe I posted a few months back using boxed cake mix), I decide to get creative with a boxed white cake mix and a small container of fresh blueberries I had on hand.  With fingers crossed and company expected to walk through he door in a few hours, I successfully created this yummy Blueberry Cake Cookie in less then and hour.  I’m looking forward to trying it with fresh raspberries next time!

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Fore Step-by-Step recipe details and photos click see more

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Look Who made it onto the pages of the GD Times!

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Above photo credit to Gloucester Daily Times

Mom and Girlfriend make the Gloucester Daily Times!

It was really nice to see our mother Pat enjoying this past weekend with friends from the south shore, that she and our father met in Naples Florida where they all wintered together for several years.  Friends Pat and Marie had mom laughing into the wee hours of the morning as they enjoyed each other company during their 3 day “Girlfriends Weekend” playing tourists by day and BFF Slumber Party by night! Thank you Pat and Marie for being such a great friend to our mother.

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Mom Requested Muddica Steak Dinner at Niles on Friday evening… they were thrilled to catch the beautiful sunset while dinning on the beach!

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Asian Infused Fresh Salmon Tartare

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Asian Infused Salmon Tartare

Last week Cousin Joe sent me this text message, ” Cuz I’ll be at your house in 1/2 hour, R U Home? I have fresh salmon and Oysters for the beach tomorrow, can you make an Asian infused Salmon Tartare for us using one of the salmon filets?”  My reply, “Yes  & Yes, see U soon.”  I love receiving Cousin Joey’s text messages… we are super fortunate that he works in Boston at Stavis Seafoods Inc. as a fish broker, and often treats our family to top quality fresh seafood caught all over the world.   Minutes after receiving that text message,  cousin Joey walked through my front  door holding a large Stavis Seafood Box, sporting his big handsome smile.  As we walked over to my kitchens island, Joey said, “I know your not a big Sushi fan, so I bought 2 salmon filet, use one to make us Tartare, and the other cook how ever you want!”  Together we unpacked the seafood from the box and transferred it to clean containers for refrigeration.  I was thrilled to get the green light to prepare the second salmon filet to my liking, and was equally thrilled to be given the opportunity to create a new recipe, using Asian ingredients I always have on hand in my pantry, and fresh scallions from Appleton Farms picked earlier that day.  The Asian Infused Salmon Tartare recipe I created was a BIG HIT on the beach the next day!  Cousin Joey, Brother Joey, St. Barry, and Eric Lorden, Owner and chef of Passports restaurant said “You nailed that Sista”…” Best Tartare Ever!”…”Crazzy Good!”

 

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For Step-by-Step Recipe Details  click see more

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Grilled Veggie Pesto Pizza

 

 

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         Grilled Veggie Pesto Pizza

A few summers ago,  I came across a mouth watering photo of a Grilled Veggie Pesto Pizza on the very popular Blog site “The Pioneer Women” belonging to Ree Drummond. When I read the list of ingredients included in Ree’s Grilled Veggie Pesto Pizza; pesto, grilled zucchini, goat cheese, roasted peppers… I immediately got hungry, and knew I had to make it for a friends end of the summer BBQ.   Using zucchini, summer squash, and basil, from my farm share at the Applenton Farm I whipped up my own “Basil Pesto” recipe and followed Ree’s guide for the pizza.  After sampling the first bite I fell in love.  The combination of flavors is absolutely amazing!  The past few summers I have made it numerous times and it’s always a big hit.  I give “The Pioneere Women,”  Ree Drummond’s Grilled Veggie Pesto Pizza a double thumbs up! Trust me, give this one a try…you won’t be disappointed. It’s a great way to use fresh zucchini and basil growing this time of year!   

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Tonight we are celebrating a few friends Belated Birthdays’ on the beach… and this is on the menu!

For Step-by-Step Recipe details  and photos click see more Read more

Creamy Avocado Dressing / Dip

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Creamy Avocado Dressing/Dip

Having avocados on hand at all time when daughter Amanda is home from school is a must. Avocados are definitely a staple food in her diet. Each week we buy them by the bag at the market to make sure enough are on hand to satisfy her taste buds. Amanda tucks slices of them into her Panini sandwiches, enjoys them plainly diced for a light lunch, and fixes her all time favorite homemade guacamole often. A few days ago I got creative with a few over ripened avocado, leftover jalapeño pepper and Greek yogurt. The end result was amazingly creamy and delicious. It paired perfectly with a salad made with farm fresh lettuce, grilled chicken, yellow pepper and dried cranberries.  After the first bite , Amanda gave it a two thumbs up.  The next day I served the leftover dressing as a dip with fresh cut vegetables…it too was delicious!

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Creamy Avocado Dressing/Dip

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No Fuss Strawberry Shortcake On The Beach

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Sunday Evening, we wrapped up another great weekend with family and friends at Niles Beach for dinner, drinks and dessert! Dinners on the beach has been a Ciaramitaro family tradition for years. My great grandparents, grandparents, and parents have passed on this summer time tradition of “PINICI” on the beach down for generations. As a little girl, I remember going to Half Moon Beach, Stage Fort Park, and Good Harbor for a “Pinici Dinner” on the beach countless times! Dinner at the Beach is a family affair from start to finish. Everyone is involved in the prep work, packing, unpacking, setup, eating, and cleanup. After years of doing it,  I think we officially have it down to a science! Last night St. Barry perfectly grilled a tasty Chipotle Flank Steak Fajita’s dinner while the kids and I tucked the cooler, beach bags, tables, and chairs into the truck just before headed over to the beach. Within minutes of our arrival at Niles, the table was set, the food was served and the feasting began under a partly cloudy sky.  At the tail end of our dinner, the sun periodically peeked through passing clouds, as it set over Ten Pound Island. The sunset may not have been as colorful as Friday evenings sunset but it was equally as beautiful in its own way.  We ended our weekend on a sweet note with a refreshing no fuss Strawberry Shortcake dessert! 

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No Fuss Strawberry Shortcake

Ingredients

1 store bought pound cake; sliced

10-12 cups Fresh Strawberries; sliced thin

1 bottle Strawberry Liquor

3 tablespoon super fine sugar

1 Can Fresh Whipped Cream

Step-by-Step

1 place sliced strawberries in mixing bowl or large plate; sprinkle with sugar; drizzle with 3/4 cup Strawberry Liquor; mix; let rest 5-10 minutes

2  lay 1 slice pound cake on serving plates; drizzle 1 teaspoon strawberry liquor over each cake slice; top each with 1/2-1 cup of marinate strawberries; top with whipped cream; serve immediately

*Note~ Optional Substitution for Strawberry Liquor: Use Orange Juice or Simple Sugar Syrup

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Friday Nights Niles Beach Sunset …Photo by Daughter Amanda Mohan
For my Tequila Chipotle Flank Steak recipe click link below

http://goodmorninggloucester.wordpress.com/2014/07/02/grilled-surf-turf-tequila-chipotle-flank-steak-shrimp/

Miss Hannah’s Cucumber & Vidalia Onion Salad

 

 

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Cucumber & Vidalia Onion Salad

Our friends Craig and Hannah Kimberley hosted a 4th of July southern style BBQ.  The Kimberley’s both have roots in the south, that often shine through in their style of cooking. Hannah, AKA “Miss Hannah” always finds a way to incorporate yields from her garden with her roots from the south in delicious side dishes perfectly paired with husband Craig’s Killer Southern Style BBQ.  Craig Kimberley, may be publically know as a master behind the camera, with cutting edge video masterpieces, shown on the OutDoor Channel and here on GMG, but truth is that he is a master behind the camera and the grill! Last week Miss Hannah treated guests with this tasty southern summer Cucumber & Vidalia Onion Salad, while husband Craig spoiled guests with tender cuts of grilled beef and some of the best smoked ribs I have ever tasted!

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Olive Tapenade

 

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I created this tasty Olive Tapenade recipe several years ago for my brother Joey. It’s has become my “go to” quick and easy recipe for unexpected company. Serve with your favorite wine, toasted bread rounds or assorted crackers. Olive Tapenade is a perfect addition to any Crudité platter throughout the year!  

Olive Tapenade

Ingredients

11/2 cup black Kalamata olives; pitted

6-8 Oven-Dried tomatoes (For Oven-Dried Tomatoes Recipe see pg # 62 in my cookbook “Gifts of Gold In A Sicilian Kitchen with Sista Felicia; Harvest”)

3 cloves garlic

1 teaspoon Anchovy Paste

1/4 cup fresh flat leaf parsley

1/4 cup fresh basil leaves

1/4 cup Pecorino Romano Cheese

1/4 cup olive oil

1 teaspoon kosher salt

1/4 teaspoon red crushed pepper flakes

11/2 tablespoon lemon zest

Step-by-Step

1 Combine all ingredients in bowl of food processor fitted with metal blade; process one minute

2 transfer to serving bowl; serve immediately,or transfer to airtight container; refrigerate until ready to use; will keep 3 days refrigerated

The Gift That Keeps On Giving…This Weeks GMG Cook!

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 Abbey Mathews is this weeks GMG Cook!

Abbey Mathews shares her photo of “Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping”

and writes…”We have some very happy Dad’s around here today!”

Thank you for sharing your photo with GMG Abbey…looks yummy!

Click link below for my recipe details

http://goodmorninggloucester.wordpress.com/?s=Cherry+cheesecake+

Join the GMG Cooks Club by sending us your photos of a Sista Felicia Recipe !

Grilled Chicken with Bianco Barbecue Sauce

 

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Grilled Chicken with Bianco Barbecue Sauce

My husband Barry’s sent me this text message while dining at a southern barbecue style restaurant during his recent fishing trip in Hatteras North Carolina, “ My Love, have you ever heard of White Barbecue Sauce?, we’re at a restaurant and it’s on the menu”…My reply, “No never heard of it, sounds interesting”

Barry’s text message sparked my interested enough to do a little research later that night.  I learned that “White Barbecue Sauce”, is a staple mayonnaise based sauce used for grilling pork and chicken in Northern Alabama.

Yesterday I decided to test a recipe I had found online while doing my research. I mixed up the ingredients, swiped my finger across the backside of the spoon for a quick taste, and  was completely disappointed in the flavor. I went straight to the pantry and refrigerator for ingredients to jazz up the flavor to my liking. Last night I stood in the rain with my fingers crossed as I grilled a batch of this “jazzed up” marinated Bianco Barbecue Sauce chicken for our family dinner.  The family unanimously voted the recipe as a keeper, and all requested that I write it down before I forget how to make it….This recipe is definitely a Mamma Mia Delicioso recipe for summertime Barbecues! Perfect for this upcoming holiday weekend!

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Happy 4th Of July!

For Grilled Chicken with Bianco Barbecue Sauce recipe details & photos… Click Continue Read more

3rd of July Fun at The Fishtown Horribles Parade

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Happy 4th of July!

 

Click photos for larger image

 

Red White & Blue No Bake White Chocolate Delights

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Happy Fourth of July!

Red White & Blue No Bake White Chocolate Delights

Ingredients

2  4.4oz Lindt White Chocolate bars

11/2 cups fresh blueberries

12 oz. fresh raspberries

Mini baking cups

Step -by-Step

1 melt both bars white chocolate in double boiler pan; stir until completely melted; carefully transfer “hot” melted chocolate to pastry bag fitted with Wilton #5 or #18 pastry tip *Note~ I highly recommend wearing oven mitts when fixing 1/2 teaspoon hot chocolate into cups”

2 line cookie sheet with mini baking cups; fix ½ teaspoon melted chocolate into each cup; top with 1 blueberry and 1 raspberry; drizzle white chocolate over tops; chill till ready to serve

*Note~ will keep refrigerated 24 hours

 

 

Grilled Surf & Turf Tequila Chipotle Flank Steak & Shrimp

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Now that St. Peter has been placed back in the window of the St. Peter’s Club, and all the festivities and tradition’s surrounding “The 2014 Fiesta of St. Peter” are officially in the history books forever, it’s time to switch gears and prepare for Fourth of July barbeques, and Gloucester’s Fishtown Horribles Parade held July 3rd! Over the next few days I will be posting several recipes perfect for this upcoming week of summertime fun! Last night family and friends enjoyed today’s recipe “Grilled Surf & Turf Tequila Chipotle Flank Steak & Shrimp”Fajitas”  at Niles Beach for dinner as the sun began to set.

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Grilled Surf & Turf Tequila Chipotle Flank Steak & Shrimp Fajitas

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Get Your Italian Traditional Fiesta Simenzi & Ceci Snacks at Virgilio’s Italian Bakery

PrintSimenzi & ceci GMG Fiesta 2014 post

Joe Virgilio and daughter Marissa

 

Years ago, there was an even balance of traditional “American Carnival foods” and “Italian Specialty Foods” sold during Fiesta in and directly abutting St. Peter’s Square. Growing up the entrance to Commercial Street was lined with vendors peddling their Italian delights of Pizza, Spinguini, and cannoli, to people as they passed by. I often dream of those days and can still smell the aromas of Italian food and I can hear the voice of the “Nut Vendor” repeating “Simenzi! Ceci! Roasted Nuts! Here!” like it were yesterday. Each Fiesta my cousins and I were sent over to the nut man to purchase Simenzi and Ceci for family member sitting in front of the bandstand/altar countless times throughout Fiesta weekend. Snacking on “Simenzi and Ceci” during Fiesta has been tradition for Sicilian Gloucester Families who gather together to listen to the Italian music during Fiesta weekend for generations! Simenzi and Ceci may no longer be sold at the Fiesta, but the tradition of eating them in front of the bandstand/altar still remains. Yesterday I stopped by Virgilio’s Bakery to stock up with enough Simenzi and Ceci to get my family through Fiesta weekend. Stop by before supplies run out and get yours!

 

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Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

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Peppercorn Crusted Pork Tenderloin Stuffed with Goat Cheese and Sun Dried Tomatoes

Sometime my best receipes are created when I’m in a rush to get dinner on the table!  A few night ago, I’ pulled this meal together using what I had on hand in my refrigerator and pantry…the flavors of the peppercorn coriander crust and creamy goat cheese tomato filling was incredible…It pared nicely with herb mustard fingerling potatoes and garlic infused broccolini… Perfect recipe for summertime grilling!

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