Cristina Ferrare

Game Day Chicken Wings

Super Easy Game Day Chicken Wings

chicken-wings

Yes, Super Bowl and Chicken Wings are a given so here is a recipe that is super easy. It only takes 40 minutes and doesn’t involve frying! It’s basically a bake, and serve recipe (with lots of napkins on the side). These wings are crisp on the outside, moist on the inside, and deliver the “kick” you expect from a wing!

INGREDIENTS:

2 dozen wings, tips removed and cut in half by the joint bone (ask you butcher to do this it will save you time and your wrists)

1 teaspoon Kosher salt

1 teaspoon ground pepper

2 tablespoons garlic powder

2 tablespoon onion powder

2 teaspoons paprika

1-12 ounce bottle of Frank’s Hot Sauce

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KICK-BUTT SUPER BOWL CHILI!

 

SUPER BOWL SUNDAY!!!!! 
What’s better then serving up a hearty bowl of chili to go with a great game of football? In this case I do mean hearty as this version is heart healthy! Have fun and enjoy the game! Should be a good one!!!!  Read more »

The Perfect Roasted Chicken Recipe

CHICKEN ROASTED TO PERFECTION

chicken

6 TO 8 SERVINGS

I serve this chicken often and it always gets major compliments. While the chicken is roasting it sends a mouthwatering aroma through out the entire house. When it comes out of the oven, it’s golden and crispy on the outside, moist, tender and juicy on the inside. The secret is the marinade, which turns into a super delicious pan sauce you can pour all over the chicken—and over mashed potatoes if you are serving them.

The other secret is to baste often. I know the cooking time may seem long and it is—3 hours for a 6-pound chicken, but if you baste it as often as I suggest, every half hour you will have a tender, fall-off-the-bone, mouthwatering chicken!

Marinate the chicken in a glass bowl cover tightly with plastic wrap for 6 – 8 hours or better yet, overnight. If you don’t have time to do that, you can pour the marinade over the chicken and bake right away. However if you have the time I highly suggest you marinade it. Read more »

Tuscan Bread Soup

A satisfying bowl of comfort, tomatoes in a savory soup!

Tomatoes contain an antioxidant called lycopene which is responsible for their red color. Lycopene improves heart health by lowering blood pressure, which helps prevent coronary heart disease, fights toxins in the blood, and helps keep your eyes healthy. Lycopene has pain-inhibiting abilities for those suffering from neuropathy, and it is good for brain health by counteracting future cell damage. It also helps keep your bones strong by helping relieve stress on the bones. 

It’s important to increase your potassium intake and to decrease your sodium. That will help to reduce your risk of cardiovascular disease. 

Besides all that it is simply a delicious bowl of goodness. On cold winter nights it the perfect soup to serve. It’s quick and easy to prepare. I can make this soup any night of the week because I always have, olive oil, garlic,  organic broth, canned tomatoes, and 2 to 3 day old bread in my pantry:)  

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Artichoke Flowers

I have a love hate relationship with these little orbs because they always manages to prick me with their tiny thorns not once but several times while I’m cleaning them! The needles are so fine that I have difficulty finding and pulling them out. Ouch! I do it though because it’s so worth it after your done!

Artichokes are rich in fiber, potassium and iron, I eat three to four every week. One of  my favorite ways to serve them is boiled and served with a cucumber vinaigrette. This presentation is beautiful and will impress everyone!

Serves 6

Ingredients

2 cucumbers peeled, seeded, diced and placed in a glass bowl, set aside.

INGREDIENTS

2 tablespoons Dijon mustard

1 cup extra virgin olive oil

1/2 cup fresh lemon juice

1 tablespoon low sodium soy sauce

2 tablespoons rice wine vinegar

1/4 teaspoon kosher salt

2 scallions, chopped fine

1/4 cup fresh dill, chopped fine

1/4 cup fresh basil, chopped fine

Directions

Make the vinaigrette:

In a glass bowl whisk together mustard, olive oil, lemon juice, soy sauce, rice wine vinegar and salt. Add the scallions, dill, basil and whisk. Pour over the cucumbers and toss together well. Correct seasoning adding more salt if necessary. Cover with plastic wrap and chill in the refrigerator for an hour or more.

Use a serrated knife to slice an inch and a half off the tip of the artichoke.

Take a kitchen scissors and cut off the thorns on the tips of all of the artichoke leaves.

Pull off smaller leaves towards the base and on the stem.

Cut the excess stem so that the artichoke can stand on its own. Carefully pry open in the middle to expose the heart, then rinse in cold running water and place in a large pot, fill with cold water halfway up the artichokes.

Bring to a boil and reduce heat to simmer. Cook for 30 to 45 minutes or until the outer leaves can easily be pulled off and a small paring knife can be inserted into the middle of the choke and slides easily in and out. Cooking time depends on how large the artichoke is, the larger the artichoke the longer it takes to cook.

Carefully lift the artichokes with tongs from the water and turn upside down on a large platter lined with paper towels to let the excess water drain. When they are cool enough to handle remove from platter and place on individual serving plates.

Gently remove all of the leaves from the artichoke and place in a bowl.

Take the heart and using a paring knife on an angle gently cut out the tiny leaves with the thorns and tiny hairs all around the heart then use a teaspoon to scoop them out and discard. You should be left with a perfectly round artichoke heart with a clean inside.

Place the heart in the middle of your serving plate and arrange all of the leaves you placed in a bowl around the center of the heart to make it look like a flower.

Fill the center of the heart with the cucumber vinaigrette and serve. Make sure to have a bowl on the table for the discarded leaves. Serve any left over cucumber vinaigrette on the side.

NOTE: You can prepare the artichokes and vinaigrette the day before and keep in the refrigerator until ready to assemble and serve.

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FOODS TO EAT WHEN YOU ARE SICK WITH THE FLU:(

I posted this once before but FLU season is in full swing so I thought it be important to put this out again! It’s that time of year again, FLU SEASON! YUUUUCK! Influenza begins to increase in October and increases all the way through to April.

Because I have to do a lot of traveling in the next few months my doctor said for sure I need a flu shot because of my compromised immune system from the stem cell replacement. If I catch the flu I would be in trouble. I haven’t had a flu shot in over 25 years because of the reaction I get from the shot. Some people have a reaction, most do not, I gave in and went last Friday for the shot. Well, I’ve been in bed for 3 days flat on my back, not able to move because I feel like I have the flu! Terrible headaches, body aches, my back and hips hurt when I’m still and walking. I curled up into a big ball on my bed with ginormous warm blankets and so many pillows no one could find me when they came into the bedroom. I have no appetite at all. I have to eat something because of the medication I still have to take for my Myeloma to keep my blood sugar level , head clear, and over all  strength. Here are some foods that worked for me, it’s heart, brain and gut healthy and helped me feel so much better! Iv’e included a recipe for a smoothie from “Food for Thought” to lift your spirits! 🙂  Read more »