GREETINGS FROM CARMELA'S CUCINA,
It is that time of year again when I spread the word about the Good Friday Novena that my mother-in-law, Margaret Hobbins gave me when I was a bride, many, many years ago.
Our family says this Novena every Good Friday between the hours of noon and 3:00p.m. These are the hours that it is said that our Lord, Jesus hung on the cross so that we may be saved and enjoy eternal life forever. You must say it 33 times, this is because Jesus was 33 years old when he died to save us.
Please keep in mind that our prayers are always answered, not always the way we want, but they are answered. Over the years, our family prayed this prayer for my sister-in-law Joan, who was very sick and in the hospital for months in a coma, she came out of that coma on Holy Sat. God answered our prayers that year. Today Joan is healthy, beautiful and soon to become a grand-mother. We have prayed for employment and people have gotten jobs and houses have been sold. This is a very powerful prayer.
Please pray this prayer on Good Friday and pass it on to all those who believe in the power of prayer. May God bless you and your family and may your prayers be answered.
Also this year, when our world seems to be a bit up-side-down, please pray the rosary for world peace.
I hope you and your family have a blessed and holy Easter.
God bless you all.
Carmela Tursi Hobbins
GOOD FRIDAY NOVENA
OH MY JESUS, I HUMBLY BEG OF THEE, BY THE MERITS OF THY PRECIOUS BLOOD, BY THEY DIVINE HEART AND BY THY CRUEL DEATH TO ASSIST ME IN MY NECESSITY.
(insert your prayer request here.)
Repeat this prayer 33 times between noon and 3:00 p.m. on Good Friday.
Also pray the rosary between the same hours for the intention of world peace.
And pass this prayer on to all believers.
Saturday, April 16, 2011
Sunday, February 20, 2011
TO DIE FOR CROCK POT ROAST
GREETINGS FROM CARMELA'S CUCINA,
The snow is gonna fly big time today. Run out to the grocery store before the conditions get too bad and buy yourself a chuck roast and make this recipe for a real comfort food meal. I tested it out on my family a few nights ago, and not a single drop of gravy, morsel of vegetable or meat was left. I did not even have to wash the plates, it was so good they licked them clean!
This recipe was given to me by my friend Pam, who proudly proclaims herself, "a non-cook". If she can make it so can you.
The roast would be great served on polenta, mashed potatoes or cous cous but I just roasted potatoes, carrots and onions the last two hours of cooking and they were great. This meal is so easy and the smells are unbelievable. Try it, you'll like it.
Buon appetito,
Carmela Tursi Hobbins
TO DIE FOR CROCK POT ROAST
1 beef roast, any kind, (I used a chuck roast)
1 package dry brown gravy mix
1 package dry Italian Salad dressing mix, Good Seasons Brand
1 package dry Ranch dressing mix
1/2 cup water
Put the roast in a crock pot or roaster
Stir together the packaged mixes and sprinkle over the roast
Pour the water around the roast.
Cover and cook the roast in the crock pot on low 7-9 hours
Or cook in the oven for 5 hours at 300 degrees.
Mix together the dry packets of ingredients and sprinkle over the roast.
When ready to serve cut the meat in pieces and make sure and pour the sauce over the vegetables and meat.
The snow is gonna fly big time today. Run out to the grocery store before the conditions get too bad and buy yourself a chuck roast and make this recipe for a real comfort food meal. I tested it out on my family a few nights ago, and not a single drop of gravy, morsel of vegetable or meat was left. I did not even have to wash the plates, it was so good they licked them clean!
This recipe was given to me by my friend Pam, who proudly proclaims herself, "a non-cook". If she can make it so can you.
The roast would be great served on polenta, mashed potatoes or cous cous but I just roasted potatoes, carrots and onions the last two hours of cooking and they were great. This meal is so easy and the smells are unbelievable. Try it, you'll like it.
Buon appetito,
Carmela Tursi Hobbins
TO DIE FOR CROCK POT ROAST
1 beef roast, any kind, (I used a chuck roast)
1 package dry brown gravy mix
1 package dry Italian Salad dressing mix, Good Seasons Brand
1 package dry Ranch dressing mix
1/2 cup water
Put the roast in a crock pot or roaster
Stir together the packaged mixes and sprinkle over the roast
Pour the water around the roast.
Cover and cook the roast in the crock pot on low 7-9 hours
Or cook in the oven for 5 hours at 300 degrees.
Mix together the dry packets of ingredients and sprinkle over the roast.
When ready to serve cut the meat in pieces and make sure and pour the sauce over the vegetables and meat.
Friday, February 11, 2011
VALENTINE'S DAY DESSERT
GREETINGS FROM CARMELA'S CUCINA,
Valentine's Day is considered one of the most romantic days of the year. Restaurants love it, because everyone wants to go out and celebrate with a big fancy meal. I actually prefer to stay at home for my own cozy dinner with the ones that I love. Below is a recipe for a dessert that my special Valentine loves. If he is lucky I will be making it for him on Monday night. In any case I hope you will try to make this easy but delicious tart for the special person in your life. The recipe can also be found in my cookbook, Carmela's Cucina. And if you still need a gift for the special person in your life contact me for a copy.
Buon appetito,
Carmela Tursi Hobbins
ALMOND JAM TART
1 and 1/2 sticks butter
1/3 cup sugar
1/2 teaspoon almond extract
1 and 1/2 cups all-purpose flour
1 cup raspberry jam
1/2 cup sliced almonds
In an electric mixer, beat the butter and sugar together for 4 or 5 minutes, or until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined. Reserve 1/2 cup of the dough, cover with plastic wrap and chill.
Press remaining dough into a 10x1 tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight.
Preheat oven to 350 degrees. Remove tart pan from refrigerator and spread the jam over the crust. Crumble the 1/2 cup of refrigerated dough over the jam. Sprinkle the tart evenly with almonds.
Bake the tart in the middle of the lower oven rack until the crust is golden, 30-40 minutes. Cool on a rack. Remove the tart from the pan and serve at room temperature or warm, with whipped cream or ice cream if desired.
Valentine's Day is considered one of the most romantic days of the year. Restaurants love it, because everyone wants to go out and celebrate with a big fancy meal. I actually prefer to stay at home for my own cozy dinner with the ones that I love. Below is a recipe for a dessert that my special Valentine loves. If he is lucky I will be making it for him on Monday night. In any case I hope you will try to make this easy but delicious tart for the special person in your life. The recipe can also be found in my cookbook, Carmela's Cucina. And if you still need a gift for the special person in your life contact me for a copy.
Buon appetito,
Carmela Tursi Hobbins
ALMOND JAM TART
1 and 1/2 sticks butter
1/3 cup sugar
1/2 teaspoon almond extract
1 and 1/2 cups all-purpose flour
1 cup raspberry jam
1/2 cup sliced almonds
In an electric mixer, beat the butter and sugar together for 4 or 5 minutes, or until pale and fluffy. Reduce speed to low and add almond extract, followed by flour. Mix until combined. Reserve 1/2 cup of the dough, cover with plastic wrap and chill.
Press remaining dough into a 10x1 tart pan with a removable bottom. Chill until firm, about 30 minutes, or as long as overnight.
Preheat oven to 350 degrees. Remove tart pan from refrigerator and spread the jam over the crust. Crumble the 1/2 cup of refrigerated dough over the jam. Sprinkle the tart evenly with almonds.
Bake the tart in the middle of the lower oven rack until the crust is golden, 30-40 minutes. Cool on a rack. Remove the tart from the pan and serve at room temperature or warm, with whipped cream or ice cream if desired.
Wednesday, February 9, 2011
BUNDT PAN BAKED CHICKEN DINNER
GREETINGS FROM CARMELA'S CUCINA,
Are you looking for a really satisfying, yet easy winter meal? Then this is the recipe for you. Recently I was teaching at Nordic Ware and was telling LoAnn, the cooking class coordinator about and article that I had read about making a baked chicken in a "Bundt Pan." Before I knew it she was passing out a recipe that she had found on line. She actually said that she found about 30 recipes for cooking a whole chicken using this method, so if you don't like this one, then try some of the other recipes that you can get on line. And if you are like Ina Garten, The Barefoot Contessa you can make a different baked chicken for your whole family for a month.
With all of this cold weather we are having I decided to take the carcass from the chicken and turn it into soup. I will add a bit of the left over meat, add a few fresh vegetables and some frozen tortellini and have another cold weather meal for tonight's dinner. And nothing smells better than a roast chicken in the oven and nothing is easier than this recipe.
Buon appetito,
Carmela Tursi Hobbins
BUNDT PAN BAKED CHICKEN
1 whole 3-4 pound baked chicken
8 whole red or new potatoes
4 whole carrots chopped
2 whole yellow onions peeled and quartered
2 stalks celery, chopped
1/4 cup extra virgin olive oil
3 Tablespoons fresh poultry herbs finely chopped such as sage, rosemary and thyme
5 Tablespoons butter, softened
Salt and pepper to taste
Pre heat the oven to 375 degrees
Spray bundt pan with non-stick spray. Toss the potatoes, carrots, onions and celery together with the olive oil, salt and pepper to taste.
Combine the fresh herbs and butter salt and pepper and spread the mixture under, over and in the cavity of the chicken.
Place the cavity of the chicken over the center post of the bundt pan, with the legs down and wings up. Tuck wings under the chicken to prevent burning.
Place bundt pan on top of a rimmed sheet to catch the drippings. Do this even if the center of your pan does not have an opening.
Bake for 1 and 1/2 hours or until the chicken is cooked through and no longer pink. The juices should run clear. Let rest for 15 to 20 minutes and carve.
Recipe from Tasty Kitchen
Wednesday, January 19, 2011
ITALIAN DESSERTS WITH CARMELA'S CUCINA
Greetings from Carmela's Cucina,
Join me on Tuesday, Jan. 25, 2011 from 7:00 to 9:00 p.m. for an Italian Dessert Class. I will be making Tuscan Bread Pudding with Amaretto Sauce, Zuppa Inglese, Chocolate Mousse Spoons with a Whipped Cream and Raspberry Garnish and Dessert Cheesecakes.
Cost is $25.00 per person, plus tax. Samples and take home recipes are included.
Guests will also receive a 15% discount on regular priced, Nordic Ware-made products purchased that evening.
Classes will be held at the Nordic Ware Factory Store, 4925 Highway 7, St. Louis Park, Mn. 55416.
Sign up by Jan. 21 to help ensure class availability.
Call 952-924-9672 to reserve your place.
I hope to see you there.
Buon appetito,
Carmela Tursi Hobbins
Join me on Tuesday, Jan. 25, 2011 from 7:00 to 9:00 p.m. for an Italian Dessert Class. I will be making Tuscan Bread Pudding with Amaretto Sauce, Zuppa Inglese, Chocolate Mousse Spoons with a Whipped Cream and Raspberry Garnish and Dessert Cheesecakes.
Cost is $25.00 per person, plus tax. Samples and take home recipes are included.
Guests will also receive a 15% discount on regular priced, Nordic Ware-made products purchased that evening.
Classes will be held at the Nordic Ware Factory Store, 4925 Highway 7, St. Louis Park, Mn. 55416.
Sign up by Jan. 21 to help ensure class availability.
Call 952-924-9672 to reserve your place.
I hope to see you there.
Buon appetito,
Carmela Tursi Hobbins
Wednesday, December 29, 2010
CARMELA'S CUCINA IN ITALY
GREETINGS FROM CARMELA'S CUCINA,
As many of you know I have been leading food and wine tours to Italy for 8 years. I usually offer the trips in Sept. of the year. We began by doing the Tuscany tour and last year added beautiful Calabria.
I am trying to poll my clients to see what kind of interest there is in the tours for 2011. If you think that you might like a small group tour to either Calabria or Tuscany, please go to my website at www.carmiescucina.com and take a look at the itineraries for the tours. And if you are serious about taking a tour like this please contact me at bchobbins@comcast.net. Also let me know which tour you would like to attend and if you prefer the spring or fall and even if you have a particular date in mind.
We must have a minimum of 10 people in each group, so once I see if there is enough interest in the tours for next year we will offer them again. And if you have your own small group in mind we can always personalize a trip for you.
I hope you will consider a tour with Carmela's Cucina in the future.
Buon appetito,
Carmela Tursi Hobbins
As many of you know I have been leading food and wine tours to Italy for 8 years. I usually offer the trips in Sept. of the year. We began by doing the Tuscany tour and last year added beautiful Calabria.
I am trying to poll my clients to see what kind of interest there is in the tours for 2011. If you think that you might like a small group tour to either Calabria or Tuscany, please go to my website at www.carmiescucina.com and take a look at the itineraries for the tours. And if you are serious about taking a tour like this please contact me at bchobbins@comcast.net. Also let me know which tour you would like to attend and if you prefer the spring or fall and even if you have a particular date in mind.
We must have a minimum of 10 people in each group, so once I see if there is enough interest in the tours for next year we will offer them again. And if you have your own small group in mind we can always personalize a trip for you.
I hope you will consider a tour with Carmela's Cucina in the future.
Buon appetito,
Carmela Tursi Hobbins
TEDDY'S ROASTED SPICED NUTS
Greetings from Carmela's Cucina,
It is hard to believe that 2010 is coming to an end. We will be celebrating quietly with a few friends. Some of you might be going to larger celebrations, but over the years I have come to like smaller groups to ring in the "New Year." And you may be looking for something quick to make for your party or just to have with a drink. Teddy, gave me this recipe a few months ago and we have made it several times. The nuts are a hit and easy to make. Serve them warm or at room temperature. And let me know what you think.
Happy New Year!
Buon appetito,
Carmela Tursi Hobbins
TEDDY'S ROASTED SPICED NUTS
2 cups unsalted mixed nuts
1 tablespoon canola oil
1 Tablespoon chopped fresh rosemary
1/4 teaspoon Cayenne pepper
Mix all the ingredients except the nuts in a small bowl. Pour the mixture over the nuts and mix well. Spread out on a jelly roll pan and bake at 350degrees for 10 minutes.
It is hard to believe that 2010 is coming to an end. We will be celebrating quietly with a few friends. Some of you might be going to larger celebrations, but over the years I have come to like smaller groups to ring in the "New Year." And you may be looking for something quick to make for your party or just to have with a drink. Teddy, gave me this recipe a few months ago and we have made it several times. The nuts are a hit and easy to make. Serve them warm or at room temperature. And let me know what you think.
Happy New Year!
Buon appetito,
Carmela Tursi Hobbins
TEDDY'S ROASTED SPICED NUTS
2 cups unsalted mixed nuts
1 tablespoon canola oil
1 Tablespoon chopped fresh rosemary
1/4 teaspoon Cayenne pepper
Mix all the ingredients except the nuts in a small bowl. Pour the mixture over the nuts and mix well. Spread out on a jelly roll pan and bake at 350degrees for 10 minutes.
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