Remembering my Grandparents

I am Feeling blessed to have had these amazing grandparents influence me as a child to become the adult I am today.  I was taught to have great morals, respect for myself and others and the basics so I can thank them as well as my parents for teaching me right from wrong and that is what I hope to have passed on to my children and grandchildren.  Come join me in my visit to memory lane. 

Kind regards, M.j.



I've been going down memory lane and have been enjoying going to old photos.  I hope you enjoy seeing and hearing a little about my grandparents.

I have lots of great memories from my grandparents.  More with my Dad's parents because we lived with them while Dad went to college.  Yes my Dad went to college after serving in the Navy.  He went to college in  Philly and Mom and I stayed with them so I do have many more memories from spending time  living with them.  Grandma wore a corset lol and I would unhook what seemed to be 100 little hooks for her at night and I would pin her hair with bobby pins when she washed it.  Good memories, lots of good memories.

Grandpa was a gruff but gentle giant.  He and grandma raised 3 great boys to be responsible men.  Well respected by everyone Grandpa was a miner.  He worked hard and Dad told me on pay day would treat them to ice cream.

Here's a photo of me and my Grandpa Antonio or Anthony as most called him. Gosh I miss him. He taught me to snap my fingers when I was only 7 months old. Mom and Dad told me that he would tell everyone he met how he taught me how to snap my fingers.  Kind of funny now looking back. This photo is precious.  We both are smiling. Lots of love going on there :).

 .

 Grandma's family were English and her and grandpa lived with grandpa's family so she was taught my Nona her mother- in- law to cook and I watched them make tortelli which is what I know to be ravioli today.

Huge ravioli type double dough filled ground cooked meat mixture.  I don't know exactly what was in those huge dough filled pockets but I do remember her grinding all sorts of cooked meat before she added her spices (nutmeg and cinnamon) which included so much fresh cheese I drank huge glasses of water to quench my thirst. lol

 
They were so delicious.  Grandma died when I was 16 and she holds a special place in my heart as I spent a great deal of time with her.  Quiet, kind and gentle I remember her to be.  Although Dad told me so many funny stories about her when he was growing up that it's hard for me to see her as a comedian. She looks very serious in the photo.

Nana and Poppy were what I called my mom's parents.  He was 100% Italian and she was 100% Slovak.

Nana cooked mostly meals from what her Mom taught her and what Poppy remembered his mom making.  He came over from Europe and I'm told from a affluent family.  Nana and Poppy would travel to Europe to visit family and family here in the U.S cared for the children.  Nana used potatoes and pasta for most of their meals.  Mom would say that they were inexpensive and with the large family of seven those type meals who go far to feed a growing family.  Pierogie, cabbage and noodles and Italian Macaroni and cheese were frequent meals.

Thanks for going down memory lane with me.  Hope you enjoyed it too!


Sending lots of smiles your way :):). M.j.

Chocolate Swirl Bread

I found this recipe for Chocolate Swirl Bread and can not remember where I got it from.  I am thinking it is a Better Homes and Garden Recipe but can't be sure.  I haven't had a chance to make it as of yet so I'm posting it for your enjoyment. Hope to get to it come fall.  Have a great day and keep stopping by.  I love sharing new and old recipes.  Enjoy!



Chocolate Swirl Bread

Dough

• 2 1/2 cup(s) all-purpose flour
• 1/4 ounce(s) (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon(s) kosher salt
• 1/4 cup(s) granulated sugar
• 1/4 cup(s) whole milk
• 1/4 cup(s) unsalted butter, cut into pieces, plus more for the pan
• 1 teaspoon(s) pure vanilla extract
• 4 large eggs

Chocolate Filling

• 4 ounce(s) bittersweet chocolate, chopped
• 4 tablespoon(s) unsalted butter, cut into small pieces
• 1/4 cup(s) confectioners’ sugar
• 1 tablespoon(s) cocoa powder

Crumb Topping

• 1/2 cup(s) all-purpose flour
• 1/4 cup(s) turbinado sugar
• 1/4 teaspoon(s) kosher salt
• 3 tablespoon(s) cold unsalted butter, cut into small pieces

Directions

1. In a large bowl (or the bowl of an electric mixer), whisk together the flour, yeast, salt, and sugar.
2. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 6 to 8 minutes. Remove from the heat.
3. Add the milk mixture to the flour mixture, then add the vanilla and 3 eggs. Using an electric mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix, occasionally scraping down the sides of the bowl, until the dough is smooth, about 6 minutes. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 2 minutes.
4. Return the dough to the same mixing bowl (no need to clean it); cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes. Transfer the dough to the work surface, punch it down, and return it to the bowl. Cover and let rest for 10 minutes more.
5. While the dough is rising, make the chocolate filling and crumb topping (recipes below) and line a 4 1/2- by 8 1/2-inch loaf pan with parchment, leaving a 3-inch overhang on the long sides.
6. On a lightly floured surface, roll the dough into a 18- by 14-inch rectangle. Spread the filling evenly on top, leaving a 1/2-inch border on each side. Starting from a long side, roll the dough into a log.
7. Cut the log in half lengthwise to form two long pieces. With the cut-sides facing up, pinch together one end of each half. Braid the halves over each other to create a large twist. Pinch the ends together. Carefully transfer the twist into the prepared loaf pan, tucking the ends underneath itself to fit (the filling should be facing up and exposed).
8. In a small bowl, beat the remaining egg with 1 teaspoon water. Brush the top of the loaf with the egg, then sprinkle with the crumb topping. Let sit for 20 minutes.
9. Heat oven to 350 degrees F. Bake the loaf until golden brown and a skewer inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. To make the chocolate filling: In a medium microwave-safe bowl, heat the chocolate and butter, stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes. Sift the confectioners' sugar and cocoa into the melted chocolate mixture and mix until fully incorporated and spreadable.
11. To make the crumb topping: In a bowl, combine the four, sugar, and salt. Add the butter and, using your fingers, mix to create large clumps. Refrigerate until ready to use.

Broccoli /Tomato/ Cheddar Soup

 New Recipe updated:

What do you do when you feel like eating soup and don't have any made?  You create some!!!! Today it's Broccoli/tomato/cheddar soup from my kitchen to yours. Enjoy!

 1 cup broccoli cut in large to medium pieces
1/2 cup onion diced
1/2 cup celery diced
1-32 oz Chicken or Vegetable Broth
1-10 1/4 oz. can Campbell's tomato soup ( add 2 cans if you want more tomato flavor)
2 + cups sharp cheddar cheese (I use already shredded)
American cheese(optional) If I had some I would have added some of it as well.
Hot pepper cheese (optional)
2 T olive or canola oil

Saute onion, celery and broccoli pieces in large pot over low to medium heat for approx. 5 to 10 minutes. Add chicken and tomato soups and simmer until vegetables are tender.  Remove from heat.  With an immersion blender or regular blender blend until almost all of the vegetables are incorporated. (leave a few broccoli pieces out to add after the soup is blended).  If you want to have some pieces of broccoli visible only pulse for a few minutes. Take off heat and add 2 cups sharp cheddar cheese and blend with spoon until cheese is melted thoroughly. Top with extra shredded cheddar.  Serve with croutons, crackers or pretzel bites.  You choose.

Note:  This is not a thick soup so adding a few crackers or croutons is definitely a plus.

**For a thicker soup take 2 T cornstarch and whisk it into about 1/4 cup of soup mixture.  When creamy add to the rest of the soup stirring constantly until thickened.

 Note: I adjusted the recipe today and added the cornstarch and  hot pepper cheese (2 medium slices) for a little bite.  Love it!

***Also you can break up a slice of bread in pieces and put in the bottom of your soup bowl and add your soup to it.

Happy Cooking! 

4/29/14