Chicken Pot Pie

Ingredients

6 Chicken breasts that already been cooked 

1 cup of carrots diced 

1 cup of celery diced 

1 cup of frozen peas 

¼ cup of shallots 

¼ cup of white wine 

1 ½ cups of chicken broth 

½ cup of half and half 

¼ cup of flour 

1 tablespoon of chopped parsley 

Salt and pepper 3 tablespoons of butter 

Prepared pie crusts 

Melted butter 

1 cup of plain bread crumbs 

Directions

Melt butter and add shallots until softened. 

Sprinkle in the flour, stir in the stock wine and half and half. 

Add the chopped parsley and stir until the mixture thickens. 

Stir in the vegetables and chicken.

Season the mixture with salt and pepper. 

In the meantime put prepared pie crusts in the bottom of your pie plate. Prick holes in it 

to let air escape. 

Mix 1 cup of plain bread crumbs with melted butter to form crumbs put on top of pie 

and bake at 400 degrees for 30 to 45 minutes. 

Let cool at least 15 minutes before cutting and serve with gravy and mashed potatoes— 

ENJOY –this is one of my families’ favorites. 

Ingredients

6 Chicken breasts that already been cooked 

1 cup of carrots diced 

1 cup of celery diced 

1 cup of frozen peas 

¼ cup of shallots 

¼ cup of white wine 

1 ½ cups of chicken broth 

½ cup of half and half 

¼ cup of flour 

1 tablespoon of chopped parsley 

Salt and pepper 3 tablespoons of butter 

Prepared pie crusts 

Melted butter 

1 cup of plain bread crumbs 

Directions

Melt butter and add shallots until softened. 

Sprinkle in the flour, stir in the stock wine and half and half. 

Add the chopped parsley and stir until the mixture thickens. 

Stir in the vegetables and chicken.

Season the mixture with salt and pepper. 

In the meantime put prepared pie crusts in the bottom of your pie plate. Prick holes in it 

to let air escape. 

Mix 1 cup of plain bread crumbs with melted butter to form crumbs put on top of pie 

and bake at 400 degrees for 30 to 45 minutes. 

Let cool at least 15 minutes before cutting and serve with gravy and mashed potatoes— 

ENJOY –this is one of my families’ favorites. 

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Pignolata

Ingredients: 

2 cups of flour 

4 large eggs( room temperature) 

Vegetable oil for frying 

1 cup of toasted almonds 

(roast in oven for 6 to 8 minutes at 400 degrees) 

1 ½ cup of honey 

1/3 cup of sugar 

2 tablespoons of Italian cinnamon ground very fine 

Powder sugar 

1 large Hershey’s chocolate bar 

Directions: 

Put 2 cups of flour in mixer—using dough hook, or make by hand make a well and add 

2 beaten eggs—mix slowly adding the other 2 eggs—until a soft but not sticky dough 

ball forms 

Work a little by hand with more flour—take a small piece and roll into a long rope—cut 

into very small pieces 

Put on cookie sheet sprayed with Pam until all the dough has been cut 

Put oil in a 10 quart pan filling up about 8 inches—add about ¾ of the dough balls than 

turn your stove top on high 

The dough balls will start coming to the top—mix them constantly until they are golden 

brown—this will take at least 8 minutes—watch then so they don’t burn 

Take a slotted spoon and put them in a bowl 

If you are not going to mix them right away place the balls in a brown paper bag to 

release all the oil—I like to wait a couple of days before mixing 

To mix you are gong to bring the honey and sugar to a boil—remove from heat add the 

cinnamon and almonds 

Mix the dough balls into the honey coating until almost all the honey is absorbed 

Place the dough balls on small dishes—place your hands on ice and mold the balls so 

they stick 

When cooled at chopped chocolate and powder sugar 

I like to fry all my dough balls 1 day and mix the next.  

Ingredients: 

2 cups of flour 

4 large eggs( room temperature) 

Vegetable oil for frying 

1 cup of toasted almonds 

(roast in oven for 6 to 8 minutes at 400 degrees) 

1 ½ cup of honey 

1/3 cup of sugar 

2 tablespoons of Italian cinnamon ground very fine 

Powder sugar 

1 large Hershey’s chocolate bar 

Directions: 

Put 2 cups of flour in mixer—using dough hook, or make by hand make a well and add 

2 beaten eggs—mix slowly adding the other 2 eggs—until a soft but not sticky dough 

ball forms 

Work a little by hand with more flour—take a small piece and roll into a long rope—cut 

into very small pieces 

Put on cookie sheet sprayed with Pam until all the dough has been cut 

Put oil in a 10 quart pan filling up about 8 inches—add about ¾ of the dough balls than 

turn your stove top on high 

The dough balls will start coming to the top—mix them constantly until they are golden 

brown—this will take at least 8 minutes—watch then so they don’t burn 

Take a slotted spoon and put them in a bowl 

If you are not going to mix them right away place the balls in a brown paper bag to 

release all the oil—I like to wait a couple of days before mixing 

To mix you are gong to bring the honey and sugar to a boil—remove from heat add the 

cinnamon and almonds 

Mix the dough balls into the honey coating until almost all the honey is absorbed 

Place the dough balls on small dishes—place your hands on ice and mold the balls so 

they stick 

When cooled at chopped chocolate and powder sugar 

I like to fry all my dough balls 1 day and mix the next.  

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Pasta Puttenesca

Ingredients:

1 pound of Spaghetti 

3 tablespoons of olive oil 

3 cloves of garlic 

½ cup of fresh chopped parsley 

½ teaspoon of hot pepper flakes 

2 cans of whole Tomatoes 14 oz. 

1 tablespoons of capers 

5-6 Anchovy fillets 

chopped 

½ cup of black olives cut in half 

Parmesan cheese 

Directions:

Cook and drain spaghetti. 

In the meantime heat oil and add garlic, parsley, and pepper flakes. 

Cook and stir constantly for about 1 minute. 

Add whole tomatoes breaking them apart with your hands. 

Simmer for about 5 minutes. Add the capers, olives, anchovies. 

Cook for 5 minutes longer and season with salt and pepper and maybe a little sugar. 

When completed add the pasta to the sauce and mix gently coating all the pasta. 

Serve with grated cheese of your choice. 

*This pasta is a very spicy dish and should be eaten right away. Enjoy!

Ingredients:

1 pound of Spaghetti 

3 tablespoons of olive oil 

3 cloves of garlic 

½ cup of fresh chopped parsley 

½ teaspoon of hot pepper flakes 

2 cans of whole Tomatoes 14 oz. 

1 tablespoons of capers 

5-6 Anchovy fillets 

chopped 

½ cup of black olives cut in half 

Parmesan cheese 

Directions:

Cook and drain spaghetti. 

In the meantime heat oil and add garlic, parsley, and pepper flakes. 

Cook and stir constantly for about 1 minute. 

Add whole tomatoes breaking them apart with your hands. 

Simmer for about 5 minutes. Add the capers, olives, anchovies. 

Cook for 5 minutes longer and season with salt and pepper and maybe a little sugar. 

When completed add the pasta to the sauce and mix gently coating all the pasta. 

Serve with grated cheese of your choice. 

*This pasta is a very spicy dish and should be eaten right away. Enjoy!

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Spiedini

Ingredients: 

8 pieces of veal cutlets or chicken cutlets 

1 1/2 cup Bread crumbs seasoned with 1\4 cup of parsley 

1/4 cup grated Romano cheese 

2 garlic cloves minced; salt and pepper 

1/4 pound of provolone cheese 

1/4 pound salami sliced 

4 hard boiled eggs; chopped 

1/2 onion sliced 

2 tomatoes chopped 

6 bay leaves 

Olive oil for dipping 

Directions:

Dip veal or chicken in olive oil and then bread crumbs. 

Be sure bread crumbs stick to the meat. 

Place a piece of cheese, salami, onion, egg and tomato on top of meat. 

Roll up jelly roll style. 

Place in a well sprayed baking dish and place a bay leaf between each roll. 

Bake at 350 degrees for 30 minutes.      Serves 4.

Ingredients: 

8 pieces of veal cutlets or chicken cutlets 

1 1/2 cup Bread crumbs seasoned with 1\4 cup of parsley 

1/4 cup grated Romano cheese 

2 garlic cloves minced; salt and pepper 

1/4 pound of provolone cheese 

1/4 pound salami sliced 

4 hard boiled eggs; chopped 

1/2 onion sliced 

2 tomatoes chopped 

6 bay leaves 

Olive oil for dipping 

Directions:

Dip veal or chicken in olive oil and then bread crumbs. 

Be sure bread crumbs stick to the meat. 

Place a piece of cheese, salami, onion, egg and tomato on top of meat. 

Roll up jelly roll style. 

Place in a well sprayed baking dish and place a bay leaf between each roll. 

Bake at 350 degrees for 30 minutes.      Serves 4.

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Lentine's Chicken Cacciatore

Ingredients 

Olive oil 

4 whole chicken breasts cut in half 

or you can use a whole chicken cut in 

pieces 

2 cans of tomato sauce 14 oz 

1 can of paste 

1 cup of chopped celery 

1 cup of pitted green olives cut in 

half 

½ cup of capers rinsed 

½ cup of sugar 

½ cup of apple cider vinegar 

1 cup of sliced onions 

2 cloves of chopped garlic 

3 potatoes peeled and cut 

Directions

Saute Chicken in olive oil, turning on both sides for about 10 minutes. 

Take out and pat dry. 

To the same pan add onions, celery garlic, olives and capers, cook for a few minutes.

Add the sauce and paste. 

Start to mix in the vinegar and sugar. 

Add some salt and pepper. 

Cook for a few minutes and than put the Chicken back. 

Adjust the seasonings and put the potatoes in.  

Keep the heat on low and let cook for about 45 minutes. 

Ingredients 

Olive oil 

4 whole chicken breasts cut in half 

or you can use a whole chicken cut in 

pieces 

2 cans of tomato sauce 14 oz 

1 can of paste 

1 cup of chopped celery 

1 cup of pitted green olives cut in 

half 

½ cup of capers rinsed 

½ cup of sugar 

½ cup of apple cider vinegar 

1 cup of sliced onions 

2 cloves of chopped garlic 

3 potatoes peeled and cut 

Directions

Saute Chicken in olive oil, turning on both sides for about 10 minutes. 

Take out and pat dry. 

To the same pan add onions, celery garlic, olives and capers, cook for a few minutes.

Add the sauce and paste. 

Start to mix in the vinegar and sugar. 

Add some salt and pepper. 

Cook for a few minutes and than put the Chicken back. 

Adjust the seasonings and put the potatoes in.  

Keep the heat on low and let cook for about 45 minutes. 

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Prosciutto and Melon Panini

Ingredients (This recipe is for 1 Panini sandwich)

4 slices of prosuitto 

A few pieces of cantaloupe sliced very thin 

Goat cheese 

Argula 

Ciabatta Bread 

Directions

Layer all the ingredients upon the bread ending with the arugula. 

Brush with olive oil and grill for 4-5 minutes. 

Ingredients (This recipe is for 1 Panini sandwich)

4 slices of prosuitto 

A few pieces of cantaloupe sliced very thin 

Goat cheese 

Argula 

Ciabatta Bread 

Directions

Layer all the ingredients upon the bread ending with the arugula. 

Brush with olive oil and grill for 4-5 minutes. 

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Oven Baked Fennel

Ingredients 

2 fennel bulbs 

½ cup of chicken broth 

Salt and pepper 

½ cup of parmagiano reggiano 

cheese 

2 tablespoons of butter cut up 

Directions

Preheat oven to 350 degrees

Spray baking dish

Trim off stems of fennel and cut into wedges.  

Arrange in a baking dish, pour broth over fennel. 

Sprinkle with salt and pepper.  

Scatter the grated cheese over the top and dot with butter.  Bake for 45 minutes.  

A delicious side dish--enjoy.

Ingredients 

2 fennel bulbs 

½ cup of chicken broth 

Salt and pepper 

½ cup of parmagiano reggiano 

cheese 

2 tablespoons of butter cut up 

Directions

Preheat oven to 350 degrees

Spray baking dish

Trim off stems of fennel and cut into wedges.  

Arrange in a baking dish, pour broth over fennel. 

Sprinkle with salt and pepper.  

Scatter the grated cheese over the top and dot with butter.  Bake for 45 minutes.  

A delicious side dish--enjoy.

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