My Favorite Recipes

By Christy Henry Di Leo

There is nothing I enjoy more than cooking for people I love. It is a very special and giving part of me. Over the years, I have come to appreciate home cooking as a part of your love extended. It nourishes, relaxes, delights, entertains, and is enjoyed by everyone!! Every loving woman in my life has had a passion for cooking and I have admired and learned from them all!!

I hope you will enjoy the collection of “My Favorite Recipes” I have put together from my Mom (Nana) my family, my friends, and my own kitchen to share with you and yours.
Enjoy!

• Language: English
• Publisher: Xlibris US
• Release date: Sep 16, 2020
• ISBN: 9781984580719

Christy Henry Di Leo

With over 25 years of experience in sales, marketing, and contract negotiation, Christy Di Leo has the background, knowledge, and skill to sell your home. Over the years, she has been consistently recognized for exceeding sales goals and achieving outstanding performance. Real estate is a natural fit for Christy. She has the knowledge of the process of building, design, and construction utilizing them in working with families to find the perfect home. Christy works with Coldwell Banker Coastal Alliance in Long Beach. She chose this firm because of their tremendous presence in the Long Beach Community, vast resources available to agents, and their established and respected name. Christy focuses on selling fine homes in Long Beach and surrounding areas of Seal Beach, Los Alamitos and Rossmoor and Huntington Beach. In addition to her extensive sales background. Christy holds a Bachelor of Science degree in Nursing earned at California State University at Long Beach. She is married to Tom Di Leo, a Mortgage Banker and they have two grown children. Christy likes to spend her time entertaining, cooking, traveling, and playing golf.

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This is a work of fiction. Names, characters, places

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events, or locales is entirely coincidental.

Xlibris

844-714-8691

www.Xlibris.com

ISBN:    Softcover        978-1-9845-8072-6

               Hardcover      978-1-9845-8073-3

               EBook              978-1-9845-8071-9

Library of Congress Control Number: 2020911928

Rev. date: 09/15/2020

Table of Contents

Appetizers

Broiled Ricotta with Olives And Sun-Dried-Tomato Relish

Artichoke Appetizer

Parmesan/Lemon Crème Fraiche

Zucchini Appetizer

Nana’s Onion Dip

Christy’s Artichoke Dip

Christy’s Spinach Dip

Dill Dip

Warm Goat Cheese Toasts With Rosemary, Walnuts, and Honey

Warm Crab Dip with Fresh Herbs

Soups/Salads

Grandma Teresa’s Chicken Soup

Clam Chowder

Christy’s Summer Squash/Lemon Thyme Soup

Onion Soup Gratinéed

Pumpkin Soup

Fresh Pea Soup

Spring Chicken and Snap Pea Soup

Creamy Tomato Soup with Zucchini

Creamy Dill Dressing

Green Goddess Dressing

Fresh Grapefruit Salad

Heirloom Tomatoes With Blue Cheese Dressing

Butter Lettuce With Poppy Seed And Tarragon Crème Fraîche Dressing

Grandmother Leona’s Cranberry Salad

Spinach Salad

Blood Orange, Beet, And Fennel Salad

Pasta

Nana’s Macaroni And Cheese

Sicilian-Style Meatballs

Asparagus Ravioli With Green Pea Sauce

Spaghetti A La Magdalen

Penne With Pesto And Spicy Sausage

Creamy Spaghetti With Marinara And Mascarpone

Cacio e Pepe Pasta With Pecorino And Black Pepper

Meme’s Linguine With Clam Sauce

Grandma’s Fresh Egg Pasta

Pumpkin Ravioli With Sage Butter

Tiny Tomato Sauce

Butternut Squash And Mushroom Lasagna

Seafood

Crab Cakes With Key Lime Aioli

Seared Scallops With Shallot And Grapefruit Sauce

Florida Crab Cakes

Shrimp A La Christy

Grilled Swordfish With Soy Sauce Marinade

Grilled Halibut With Lemon-Basil Vinaigrette

Grilled Salmon With Fresh Dill And Lemon

Cioppino

Grilled Tequila-Lime Butter Shrimp

Christy’s Simple Grilled Halibut

Meat and Poultry

Roast Turkey With Lemon Butter And White Wine

Roast Turkey With Sage Butter

Carving

Black Bean Turkey Chili

Memé’s Chicken And Peas

Delicious Chicken Pot Pie

Chicken Francese

Buttermilk Fried Chicken

Chicken Divan

Chicken Tetrazzini Casserole

Chicken Piccata

How To Make Bisquick™ Chicken And Dumplings

Arroz Con Pollo

Pork Loin Chops With Mushroom And White Wine Sauce

Prime Rib With Cabernet Jus

Seared Beef Fillet With Pomegranate-Red Wine Sauce

Nana’s Beef Stew

Nana’s Pot Roast

Meatloaf

Rib Eye Steaks

Vegetables

Grilled Artichokes

Cooked Artichokes

Lemon Dill Mayonnaise

Herbed Mayonnaise

Pesto Mayonnaise

Low Calorie Dill Dip

Basic Grilled Corn

Creamed Corn

Grandma Theresa’s Eggplant

Grilled Zucchini With Lemon Salt

Orange-Glazed Carrot Ribbons

Char-Grilled Baby Carrots

Basic Roasted Vegetables

Simple Baked Potatoes

Ellen’s Potatoes

Nana’s Potato Salad

Buttermilk Mashed Potatoes

Scalloped Potatoes With Tillamook Cheddar

Yukon Gold Potato And Wild Mushroom Gratin

Dianne’s Big Bean Pot

Breads and Sandwiches

Sourdough Cheesy Bread

Burrata Bruschetta

Green Goddess Sandwich

Pesto Sandwiches

Vegetable Sandwiches

Tomato, Mozzarella, And Pesto Panini

Irish Soda Bread

Popovers With Sage Butter

Rosemary Popovers

Cheddar Cheese Biscuits With Dill And Chives

Wild Mushroom Toasts

Buttermilk-Sage Dinner Rolls

Killer Bread

California BLT’s

Desserts

Christy’s Brown Sugar Bourbon Peaches

Bananas Foster

Nana’s Peanut Butter Cookies

Nana’s Oatmeal Cookies

Nana’s Snickerdoodles

Nana’s Angel Cookies

Nana’s Gumdrop Cookies

Maple-Raisin Oatmeal Cookies

Nana’s Oatmeal Scotchies

The Chewy Oatmeal Cookie

Original Toll House® Cookies

The Ultimate Sugar Cookie

Ice Box Cookies

Strawberry Shortcakes

Pineapple Upside-Down Cake

Nana’s Vanilla Butternut Pound Cake

Vanilla Ice Cream With Warm Cherry Sauce

Pistachio-Lemon Bundt Cake

Lemon Glaze

Cherry-Almond Crisp

Strawberry Cream Puffs With Strawberry Sauce

Chocolate Coffee Sauce

Blackberry Sauce

Strawberry Sauce

Triple Raspberry Sauce

Lemon Blueberry Sauce

Sweetened Whipped Cream

Grandmother Leona’s Lemon Meringue Pie

Lemon Filling

Meringue

My Favorite

Recipes

Appetizers

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Broiled Ricotta with Olives And

Sun-Dried-Tomato Relish

½ cup drained oil-packed sun-dried tomatoes, thinly sliced

2 teaspoons minced flat-leaf parsley

1 teaspoon chopped oregano

1 teaspoon red wine vinegar

½ teaspoon finely grated lemon zest

¼ teaspoon crushed red pepper

2 tablespoons extra-virgin olive oil, plus more for brushing

Course Sea Salt

12 slices rustic or ciabatta bread, about ½ inch thick

1 garlic clove

2 cups Creamy Ricotta

¼ cup pitted oil-cured Italian black olives, coarsely chopped

1. Preheat the oven to 400 °F. In a small bowl, combine the sun-dried tomatoes with the parsley, oregano, vinegar, lemon zest, crushed red pepper, and 2 tablespoons oil. Season with salt.

2. Brush the bread on both sides with oil and bake for about 10 minutes, until golden and crisp. Rub lightly with the garlic clove.

3. Spread the ricotta in a medium gratin dish in a thin layer. Drizzle with oil and broil for about 10 minutes, turning the dish occasionally, until the ricotta is bubbling and golden.

4. Slightly cool ricotta, then spread on the bread and serve.

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Artichoke Appetizer

½ onion, chopped

2 jars marinated artichoke hearts, well rinsed and chopped

2 cups grated cheddar cheese

¼ cup fine breadcrumbs

Salt and pepper, to taste

½ teaspoon oregano

Dash of Tabasco

4 eggs, beaten

1. Mix ingredients together. Spray 13 x 9 x 2 inch pan with olive oil cooking spray.

2. Bake at 350 °F until brown and bubbly.

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Parmesan/Lemon Crème Fraiche

½ cup Crème Fraiche

1 ounce fresh grated Parmesan cheese

Zest of lemon

2 tablespoons fresh lemon juice

Salt and pepper

Combine all ingredients and serve with your favorite ravioli. I especially like spinach, ricotta cheese, artichoke, or lemon zest ravioli

Appetizers%20-%20Baked%20Zucchini%20Appetize-edited.jpg

Zucchini Appetizer

3 cups sliced zucchini

1 cup Bisquick

½ cup chopped onion

½ cup grated Parmesan

2 tablespoons parsley

½ teaspoon salt

½ teaspoon seasoned salt

½ teaspoon oregano

minced garlic clove

Dash of pepper

½ cup vegetable oil

4 eggs, slightly beaten

1. Heat oven to 350 °F.

2. Mix all ingredients. Spread into a 13 x 9 x 2 inch greased pan.

3. Bake for 25 minutes until brown. Cool.

4. Cut in two-inch pieces.

Appetizers%20-%20onion%20Dip-edited.jpg

Nana’s Onion Dip

2 8 oz whipped cream cheese – softened at room temperature

1-package of Lipton onion soup mix

3-4 tablespoons of Best Foods real mayonnaise

1-2 whole lemons

Place cream cheese in