Bellas Banquet – By Isabel Minunni

Posted on February 14, 2012 by admin

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Baked Potato With Herb Compound Butter

Posted on May 16, 2013 by admin

Baked Potato With Herb Compound Butter

4-5 Potatoes

Drizzle Olive Oil

1/2 Stick Butter- Softened

1/2 Teaspoon Fresh Basil

1/2 Teaspoon Fresh Chives

1/4 Teaspoon Fresh Rosemary

Salt and Pepper To Taste

1/4 Cup Parmesan Cheese

Preheat Oven to 350 Degrees.

Mix butter, herbs, salt and pepper together in a small bowl.  Place butter onto plastic wrap and form into a roll.  Refrigerate or freeze butter to harden.

Wash and dry potatoes.  With a sharp knife make thin slices along the potatoes, but not cut all the way through.  Place potatoes in baking dish, drizzle with oil and season with salt and pepper.  Cover with foil and bake for 45-50 minutes or until potatoes are soft.

Take off foil turn oven to broil and brown tops of potatoes, watching carefully not to burn.  Sprinkle grated Parmesan cheese onto of each potato, continue to brown cheese until lightly brown.

Place herb butter onto of each potato and serve.  Enjoy!

 

 

 

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Oregano Orange Chicken

Posted on May 9, 2013 by admin

Oregano Orange Chicken

Olive Oil- Enough To Coat Skillet

8 Chicken Thighs -Or Chicken Parts

2 Oranges

1/2 Cup White Wine

1/2 Cup Chicken Broth

1 Tablespoon Oregano

Salt and Pepper to Taste

Season chicken with salt and pepper. In large skillet, with olive oil, on medium heat, brown chicken on all sides and almost cooked through, about 10-15 minutes depending on the size of the chicken. Slice 1 orange in thin rounds, add slices into skillet the last 5 minutes of frying. Remove chicken and orange from pan and set aside.

In same skillet, add wine and broth, simmer until reduced by 1/4.  Zest 1/2  of the remaining orange and juice the orange,  add to pan.    Season with oregano, salt and pepper.  Simmer sauce about 5 minutes to reduce.  Return chicken to pan, and simmer for another ten minutes, or until cooked through, basting chicken with pan juice.

Place chicken and orange on serving platter, pour sauce over chicken or serve on the side.  Serve.  Enjoy!

Serves 4

 

 

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Tomato Basil Flounder w/ Spaghetti Squash

Posted on April 17, 2013 by admin

Tomato Basil Flounder w/ Spaghetti Squash

1 Large Spagetti Squash

Drizzle Olive Oil

Salt and Pepper to Taste

4-5 Flounder Fillets

1/2 Cup White Wine

1 Tablespoon Dried Basil

1-14.5 Ounce Can Italian Style Diced Tomatoes

Preheat oven to 350 Degrees.

Cut squash in half, scoop out seeds.  Brush both sides with olive oil and season with salt and pepper.  Place on cookie sheet or baking dish, cook for about an hour or until squash is tender.

Meanwhile; in a baking dish add half of the white wine, place fillets on pan and season with salt, pepper and basil.  Place in oven and cook for 15 – 20 minutes.

In a small sauce pan add diced tomatoes wine and a drizzle of olive oil, simmer for 10-15 minutes stirring occasionally.

Drag fork over cooked squash to loosen from skin.  place desired amount of squash on a place top with a fillet then drizzle with tomato sauce.  Serve and Enjoy!

 

 

 

 

 

 

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Lemon Dill Swai Fillets w/ Spinach Vegetables and Beans

Posted on April 7, 2013 by admin

Although this is a healthy recipe, I would and will make it again just because it was so good!

Lemon Dill Swai Fillets w/ Spinach Vegetables and Beans

For Fish:

4 Swai Fillets

1 Lemon

1/4 Cup White Wine

Salt and Pepper to Taste

2 Tablespoons Pampered Chef Dill Mix – Or Dill and Granulated Garlic

For Spinach:

Drizzle Olive Oil

1 Pound Fresh Baby Spinach

1 Cup Pearl Onions – I used frozen

1 Large Roasted Red Pepper – Cut into 1 inch pieces

1 – 15 Ounce Can Kidney Beans – drained

2 Garlic Cloves – Diced

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

Salt and Pepper to Taste

Preheat oven to 450 degrees.  Place wine into an oven safe baking dish.  Place fish in dish, zest lemon and sprinkle zest evenly over fish.  Cut 4 thin slices of lemon and place one on top of each filet.  Squeeze the juice of the remaining lemon over the fillets. Season with dill mix, salt and pepper. Place in oven and cook for 15- 20 minutes or until fish is just cooked through.

In a large skillet with tight fitting lid, with olive oil, wilt down spinach on medium heat. Add in remaining ingredients, place lid on, lower the heat and  let simmer until all vegetables and the beans are cooked and heated through, about 10- 15 minutes.

Place spinach on a large serving plate, top with fillets and serve.  Enjoy!

 

 

 

 

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Squash/Zucchini Rollatini

Posted on April 2, 2013 by admin

I am still on my healthy eating plan, with a busy scheduled, I have not been able to post.  I have not had my lasagna yet, but looking forward to it!  Meanwhile I made these rollatini, which I really enjoyed.

Squash/Zucchini Rollatini

http://bellasbanquet.com/?p=1392  Spinach Mixture

1 Squash

1 Zucchini

2 Cups Sauce Home Made or Store Bought

Preheat oven to 350 degrees.

Wash and dry squash and zucchini.  In a slicer or with a  peeler, cut zucchini and squash into thin ribbons.  Take spinach mixture and roll desired amount into each ribbon.  Place in a baking dish and top with sauce.  Place in a preheated oven and bake for 20-30 minutes.  Remove from oven and serve.  Enjoy!

 

 

 

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Creme Anglaise’ Mint Cocktail

Posted on March 14, 2013 by admin

This Italian is getting her green on, for St. Patrick’s Day!   When my girls where little, I had a favorite dessert, I treated my self to after the kids went to bed.  Vanilla ice cream, with cream de menthe drizzled on top.  Yumm and simple……  I am bringing that dessert back in a different way…  An all grown up drink!

Creme Anglaise’ is a light pouring custard used as a dessert cream or sauce. Which is ice cream before you freeze it!  So instead of making creme anglaise’…… just melt your favorite vanilla ice cream!  It’s an easy and wonderful to use, for a creamy, delicious drink.

Creme Anglaise’ Mint Cocktail

2 1/2 Cups Creme Angaise’

2 Shots Cream De Menthe

2 Shots Vodka

Mix together all ingredients.  Pour into your favorite glasses.  Enjoy!

Makes 2 Drinks

I drizzled green chocolate into glass and let set before I pour the drink into the glass, for appeal.  I also made green ice cube, for fun!

 

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Snow Ball Easter Pops

Posted on March 13, 2013 by admin

Did you love Snow balls? Here is a cute way to let the kids try a homemade snow ball and make your own Easter memories.

Cake: ( I am using my chocolate cake recipe.  You may want to cut recipe in half, as it will make many ..many pops. )

1 – 1/2 Stick Unsalted Butter Room Temperature

2 Cups Sugar

3 Large Eggs

2 Teaspoons Vanilla Extract

2 Cups Flour

2 Teaspoons Baking Soda

1/2 Teaspoon Salt

1 Cup Cocoa Powder

3/4 Cup Milk

3/4 Cup Strong Brewed Coffee – Cooled

Icing /Filling:

6 Large Egg Whites, Room Temperature

1 1/2 Cups Sugar

1 Teaspoon Cream of Tartar

1/3 Cup Water

2 Teaspoon Vanilla Extract

1 Teaspoon Coconut Extract

1 Cup Cool Whip

2 Cups Shredded Coconut

Cream together butter and sugar.  Add  eggs one at a time, mixing thoroughly after each egg addition., then mix in vanilla.

In separate bowl mix flour, baking soda, salt and cocoa.  Mix milk and coffee together.  Gradually add dry mixture then milk mixture into butter, alternating wet to dry, ending with dry ingredients, until just mixed through.

Pour batter evenly into greased and floured cake pop pans.  Bake for 5-10 minutes, or until toothpick inserted into cake pulls out clean.  Do not over bake.  Let pops cool completely.

In a small saucepan, combine sugar, cream of tartar and water. Bring to a boil and cook until syrup reaches 242 F (using a candy thermometer).

Meanwhile; beat egg whites to soft peaks. Slowly add in the sugar syrup,  then,  extracts. Beat for about 10 minutes, or until all ingredients are incorporated.

In small bowl take half of the frosting, fold in whipped cream.

Take icing mixed with cool whip, place into a pastry bag with a long thin piping tip and squeeze desired amount of filling into the center of each pop.

Frost each pop generously, with remaining frosting, dip into shredded coconut. to cover completely.  Place on Popsicle sticks.  Decorate as desired.

 

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Bella’s Whole Wheat Bread

Posted on March 7, 2013 by admin


My first attempt of baking  wheat bread , and I have to say it was a success!  The kids love it, and so does my Honey!  I was a little worried, as the Amaranth flour has a different taste, but  it’s so good for you, according to Dr. Oz.  The bread is a winner all the way around.  You can substitute the Amaranth flour for a different healthy flour, if you wish.

Bella’s Whole Wheat Bread

1/2 Cup Steel Oats

Warm Water

3 Envelopes Yeast

4 Cups Warm Water

1/2 Cup Butter- Melted

1/2 Cup Agave Nectar

1/4 Cup Raw Honey- Melted

2 Teaspoons Salt

6 Cups Whole Wheat Flour

2 Cups Spelt Flour

2 Cups Amaranth Flour

1 Egg

Spalsh Water

1/2 Cup Oats

Place steel oats in a small bowl, add in enough water to soak, set aside.

Take one cup of the warm water from the 4 cups add yeast and set aside for 5 minutes to dissolve yeast.  If yeast isn’t bubbly, start over.

Meanwhile,  In a mixer with paddle attachment, add butter, honey, Agave Nectar and salt and mix thoroughly.  In a large bowl add all your flour.

Add yeast and water to mixer, mixing on low.  Add oats to mixer then flour  a little bit at a time on medium low speed, until dough starts to to pull together. Add more whole wheat flour if dough is too sticky.

On a whole wheat floured surface, kneed dough until smooth.  Place in a large greased bowl, I used butter, but olive oil would work. Place a damp cloth over the top of bowl, place in a draft free, warm spot,  let rise until doubled in size, about one hour.

Punch down dough.  Grease four bread loft pans with either butter or olive oil.  Divide dough into 4 equal parts.  Shape into loafs, place in loaf pans, place damp cloth over the loaf pans, let rise for 1 1/2 hours.

Preheat oven to 350 degrees.

In small bowl mix egg and water together.  Brush egg wash over each loaf.  Sprinkle with oats.

Bake for 30-40 minutes, or until when tapping on top of bread it sounds hollow.  Take bread out of pan as soon as able to handle, let cool on wire rack.  Slice and Enjoy!

My favorite way to eat my Whole Wheat Bread is toasted with Organic Peanut Butter.

 

 

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Honey Mustard Grilled Chicken

Posted on March 5, 2013 by admin

 

On my quest to eat healthy, I came up with a quick and easy chicken recipe, because we all know on busy days it’s hard to eat healthy. This recipe can be made quicker then your pizza can be delivered, and keeps you busy enough not to eat the chips while waiting for that pizza!  Make extra chicken and place in the refrigerator for future uses or in the freezer, so you know it’s there when needed.

Honey Mustard Grilled Chicken

3 Boneless Chicken Breast

1/4 Cup Raw Honey ( found in health food stores )

2 Tablespoon Whole Grain Mustard

Salt and Pepper To Taste

Drizzle Olive Oil

Slice each chicken breast in half.  In small dish add honey and soften in microwave, stir in mustard.  Salt and pepper chicken on both sides.  Brush honey mustard onto chicken.  Heat indoor grill pan or out door grill, brushed with olive oil.  Cook Chicken 3-4 minutes on each side or until no longer pink in the middle.  Do not over cook.  Serve. Enjoy!

I served this chicken with a stir fry vegetables with olive oil, garlic, five spice, white beans and sunflowers seeds.  It went very well with the chicken.

A half a yam was also served and was so good plan, with no butter!

 

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Greek Yogurt, Nut Mixture and Agave Nectar

Posted on March 4, 2013 by admin

It’s time I start eating healthy! I am on a new path of eating organic and healthy!  I still plan on enjoying a big plate of  lasagna when I feel like it, but in moderation.  All the use and abuse I have done to my body over the years, especially my teen years.  It’s time to start respecting and taking care of my body.  Maybe it’s my mid life crisis as I am turning fifty this year, or It’s About Darn Time!  So be on the look out for more healthy recipes coming from me.

Greek Yogurt Snack:

1/2 Cup All Natural Nonfat Greek Strained Yogurt

Nut Mixture:

Pumpkin Seeds

Sunflower Seeds

Walnuts

Peanuts

Pecans

Drizzle Agave Nectar

I mix equal amounts of seeds and nuts together and place them in the refrig so they are ready for my yogurt or other uses.  Top your yogurt with desired amount of nut mixture, drizzle with agave nectar, Enjoy!

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