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Hooray!  I got a second Antonella's Extended Family Kitchen show so I guess the last one was ok!  Watch me tonight - June 21st at 9:00pm on QPLUS!  You can just click on this link to watch the show right here on your computer or phone.

Here's a little video of Peyton Kelly and me making my Ma's Summer Sauce... it is amazing and I hope you give it a try!  

Then we have some recipes from my guests that they will be bringing to my kitchen tonight:

Antonella's Summer Sauce

Ingredients:
6 farm- or garden-fresh tomatoes, peeled and cubed
1/2 stick butter, softened 
4 Tbsp olive oil
1 garlic clove, crushed 
1 Tbsp fresh parsley, chopped 
1/2 cup fresh basil, chopped 
1/2 tsp oregano
Salt and pepper, to taste
1/2 ball of mozzarella, cubed 
1 lb fettuccine, cooked
Romano cheese, for serving 

Preparation: 
In a bowl, combine tomatoes, butter, and olive oil. Add garlic, then parsley, basil, and oregano. Season with salt and pepper. 

Place sauce in a Lock & Lock container and shake vigorously. Let it sit at room temperature for several hours. 

Once ready, add the mozzarella to the sauce mixture. Pour over fettuccine and sprinkle with Romano cheese. 

Parmesan Pepper

Panko Pickles

Makes 10 “fried” pickle spears

Buttermilk Ranch Ingredients:
½ cup lowfat mayonnaise
¼ cup buttermilk
1 tablespoon pickle brine from jar
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dill
¼ teaspoon celery salt
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh minced parsley

“Fried” Pickle Ingredients:
10 dill pickle spears
½ cup flour
1 egg
¼ cup buttermilk
2/3 cup panko bread crumbs
2/3 cup shredded Parmesan cheese
½ teaspoon freshly ground black pepper
¼ teaspoon salt

Non-Stick Baking Spray

Directions:
Note:  This recipe was written using the KitchenAid 12” Countertop Convection Oven. Other oven temperatures and times may vary.

Roll pickle spears in paper towels to dry their outsides.  Preheat oven on Bake to 450 degrees F.  

Place rack on baking tray and spray both with non-stick cooking spray.

Arrange 3 shallow bowls.  
•    1st bowl with flour, 
•    2nd with egg and buttermilk, beaten together
•    3rd with bread crumbs, Parmesan cheese, pepper and salt, mixed together

Stir together the ranch dip ingredients in a small bowl, refrigerate.

Dredge each pickle spear in flour, shaking off excess.  

Next, coat in egg mixture.

Lastly, coat with breadcrumb mixture, pressing crumbs on to coat.  

Place coated pickles on prepared baking tray with rack.  Make sure they have a little room between so they get evenly crispy.  

Spray them liberally with non-stick baking spray.  

Bake in center of oven for 15-20 minutes or until crispy and browned.  

Serve with Buttermilk Ranch Dip.

Kale & Sunflower

Seed Pesto

INGREDIENTS:

1/4 medium bunch kale, stems removed

1/4 cup fresh basil leaves

1 garlic clove, peeled

2 tablespoons roasted unsalted

sunflower seeds

2 tablespoons Parmesan cheese

Zest and juice of 1/2 lemon

2 tablespoons water

Salt, to taste

Ground black pepper, to taste

1/4 cup olive oil, plus more if needed 

Directions:

1. Bring 4 quarts salted water to a boil.

Blanch kale leaves for 30 seconds and

upon removal immediately plunge into

ice water. Squeeze kale leaves dry;

set aside.

2. Add kale and remaining ingredients to

the 18-ounce Tritan Nutri Ninja.

3. Select START/STOP and blend 30 for

seconds or to desired consistency. Add

more oil if needed.

Prep time: 25 minutes

Cook time: 30 seconds

Container: 18-ounce TritanTM Nutri Ninja®

Makes: 1 1/4 cups

Famous Corn Chip Pie

Enjoy this recipe from Gooseberry Patch new cookbook "Cook it Fast."  
Submitted by: Tiffany Schulte from Wyandotte, MI 

Ingredients:
4 slices bacon, cut into 1-inch pieces
2 lbs. ground beef chuck
1 onion, diced
3 cloves garlic, minced
2 t. salt
1/4 c. chili powder, or to taste
1 t. ground cumin
15-oz. can tomato sauce
6-oz. can tomato paste
3/4 c. water
14-oz. pkg. corn chips
8-oz. pkg. shredded sharp Cheddar or Monterey Jack cheese

Garnish: finely diced red onion, diced jalapeño peppers

In a large skillet over medium heat, cook bacon until crisp.

Crumble bacon, remove to a plate and set aside, reserving drippings in skillet.

Brown beef, onion and garlic in skillet; drain.

Stir in seasonings.

Add tomato sauce, tomato paste and water to beef mixture.

Simmer, stirring occasionally, for 10 to 20 minutes, until thickened.

To serve, place a handful of chips in individual bowls. Spoon beef mixture and bacon over chips; sprinkle with cheese. Garnish with onion and jalapeño. Serves 6 to 8.

Limoncello Tiramisu

Ingredients:

5 large eggs

6 lemons

1 cup sugar

1 1/2 cups limoncello liqueur

1 cup water

1 pound (2 cups) Mascarpone, at room temperature

40 Italian ladyfingers

2 lemons

Directions:

1. Prepare a double boiler with a medium sized pot and a bowl that will sit on top. Put just enough water so that it is just below the bottom of the bowl about an inch.  Remove the bowl from the pot and bring the pot to a simmer.
2. Separate the eggs, putting the yolks in the bowl for the double boiler and the whites in a separate stainless steel bowl.
3. Zest 3 of the first lemons. Juice and strain these and the remaining 3 lemons from the first lemons.
4. Add ¼ cup of the sugar and ½ cup of the limoncello to the egg yolks and whisk until well blended. Set the bowl over the simmering water.  Whisk constantly, scraping the sides and bottom well.  Continue whisking the mixture over the double boiler until the mixture has become frothy and forms ribbons when the mixture drops back into the bowl from your whisk.  Remove the bowl from the double boiler and allow  to cool.
5. In a saucepan, add the remaining 1 cup of limoncello, lemon juice, water and ½ cup of the sugar. Bring to a boil, stirring to dissolve the sugar.  Simmer for 5 minutes.  Remove syrup from heat and cool completely.
6. In a large bowl, stir the mascarpone until softened. Add the lemon zest and beat until light and creamy. 
7. In a stand mixer, whip the egg whites with the remaining ¼ sugar until it holds medium to firm peaks.
8. To the mascarpone mix, add 1/3 of the cooked limoncello/egg yolk mix and fold in with a rubber spatula.  Repeat this 2 more times. 
9. Fold in the whipped egg white mixture.
10. Pour some of the cooled syrup into a shallow Temptations dish or Lidit. Roll the ladyfingers in the syrup one at a time and place into your Temptations 13x9 baker. Soak the ladyfinger briefly in the syrup or they will fall apart.  Repeat until the bottom of the baker is covered. 
11. Cover the ladyfingers with ½ of the limoncello/mascarpone mixture.
12. While following Step 10 again, cover the limoncello/mascarpone mixture with soaked ladyfingers.
13. Top with the remaining limoncello/mascarpone mixture
14. Zest the second lemons and sprinkle over the top of the tiramisu. Refrigerate for 8 hours or overnight.

Thanks so much for joining me in the kitchen... I know it will be a BLAST!

XOXO,

Antonella