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UPDATED 7/30/2010

Recipes from the new season of TINA COOKS - MORE ITALIAN

Breakfast Quiches

By Tina Piermarini

2 cup biscuit mix
2/3 cups of milk
2 tablespoons melted butter

In a mixing bowl add biscuit mix, milk & butter use a fork to stir dough together do not over mix. Place dough on lightly floured table roll out dough and cut into 6 pieces. Spray a muffin tin with non stick cooking spray, (makes 6) place biscuit dough in the tins and gently press dough to the bottom and side . Make sure the dough is all the way up the sides.

At this point you can put you filling in the cup. We used (2 pieces) ham & (1piece) cheese. You can use peppers, onions or sausage or even bacon, I LOVE spinach and feta cheese.

You don't need much stuffing, about 1/4 of the muffin tin.

Next in a large cup or glass break 3 eggs 1 tablespoon of milk and salt & pepper to taste and mix with a fork. Pour the egg mixture over the filling do not over fill the eggs will puff up

Bake in a 350 degree oven 15-20 minutes

*** To all the children that have taken my cooking classes. It has been my pleasure to teach you. I hope the classes have been fun. I know I have enjoyed cooking with you all. So on behalf of Mrs. Jane Powers and My self " Live Laugh and Cook".

STUFFED ZUCCHINI

The recipe I used calls for an oversized zucchini, If you do not have one use small one and cut into 3 to 4 inch rings clean & seed. You can also use summer squash I used both on the show.

In a sauté pan on med. heat

1 lb. of meat (Hamburg, sausage, chicken or pork)
2 Tablespoons of olive oil
1/2-cup onions (chopped) 2 cloves of garlic (minced)
3/4 cup diced zucchini or summer squash (if using both add both)
Cook until the red is out of the meat (do not dry out the meat)

In a large bowl mix together

Cooked Meat
1 egg
3/4 cups bread crumbs
1/2 cup roman cheese
1/2 cup mozzarella (cut into small cubes)
1/4 cup chopped pepperoni
1/4 cup milk
Salt, Pepper, granulated garlic & parsley

Stuff squash cover & Bake at 350 degrees for 45 min to 1 hour.

Sage Chicken

2 Chicken Breast flieted in 1/2
1/2 c. flour
3 tablespoons of oil
2 Cups sliced Mushrooms
1 medium onion sliced
1 clove garlic chopped
1/2 c. white wine
1/2 c. chicken broth
1/2 c. flour
salt
pepper
granulated garlic
parsley (dry)
fresh sage leaves (7 or 8)

In a sauté pan add oil. Lightly flour chicken breast and sauté in oil. Season to taste with salt, pepper, granulated garlic, parsley and a few fresh sage leaves sliced thin. When chicken is brown on both sides remove from pan. Set aside and cover with aluminum foil. In the same sauté pan add onions, mushrooms, and garlic and sauté until tender. Add a teaspoon of flour to the onions and mushrooms and stir in. Add white wine and chicken broth. Adjust seasoning. Put the cooked chicken and 8 sage leaves into the onion and mushroom sauce and simmer uncovered for 10 minutes.

Pasta Carbonara

1 lb pasta any shape
2 tbs olive oil
2 tbs butter
1 tbs minces onion
3/4 c chopped panchetta
3/4 c peas(frozen)
1 c heavy cream
1 egg
1/2 c grated romano cheese
salt & pepper to taste
1 tbs Parsley

Have an 8 quart pot of salted water boiling.

In a saute pan on medium high heat add oil &butter. Add onions and saute for a few minutes. Add panchetta and let cook about 5 minutes. While the pancetta is cooking, add pasta to the pot of boiling water and cook for 8 minutes. Back to the carbonara, add the peas, salt, pepper and parsley. Let cook a few minutes. Beat cream and egg together and add it to the panchetta & peas. Add Romano cheese and lower heat to low (you don not want to boil this sauce.) When the pasta is done, drain and toss it in the sauce on a low heat. Let it cook a few minutes more and serve.