Curt's Delectable Creations

1/2 cup Guinness Beer or use any beer 1/4 butter and 1/4 flour 1 teaspoon minced garlic 1/2 teaspoon garlic powder dash of cayenne pepper 1 teaspoon sea salt 1/2 teaspoon white pepper or use regular 1/4 teaspoon smoked paprika 1/4 teaspoon chili powder 1/2 cup chicken broth 1/2 pound of extra sharp (white cheddar cheese) 1/2 cup heavy cream, half and half or whole milk 1 cup half and half milk 1/2 teaspoon Worcestershire sauce 1 pound of bacon cooked extra crispy for the top 3 pounds white of gold potatoes thinly sliced 1 cup shredded extra sharp cheddar for the top (same cheese) Preheat oven to 350 degrees. Make a paste with the flour and butter in a saucepan.  Heat and whisk until smooth. Add all seasonings. Stir to combine evenly. Add the beer, chicken broth and heavy cream stir till smooth.  Add the cheese Worcestershire sauce. Stir until all is melted. In a large buttered baking deep casserole dish, add the potatoes on the bottom, cheese sauce, more po

Some of you may remember my post for this Lemon Reggiano Chicken on @Whats Cookin Italian Style Cuisine when I Guest Posted this recipe , it has been by far the most popular in views. I decided to do a hangout today to let you see this delicious way to make a lemon chicken. It's a lot different from most lemon chicken recipe. Here's the video and the recipe.    Guest post photo on What's Cookin' Italian Style Cuisine with +claudia lamascolo   (photo by)        Curt's Recipe for Lemon Reggiano Fried Chicken 4  boneless chicken breasts thinly sliced (Preferably Marinated overnight in 1/4 cup Lemon Juice, 2 tbsp. olive oil and 2 garlic cloves minced) 1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs, 1/2 cup parmesan reggiano cheese mixed together  1 cup of milk or egg whites canola oil and olive oil for frying 60/40 split Curt's Lemon Sauce (the secret ingredients!) 1/4 cup of p

2 pounds ground beef 1 16 oz can diced petite tomatoes with juice 1/2 cup white wine 1/2 cup ketchup 1/4 cup dark brown sugar 2 tablespoons balsamic vinegar 2 tablespoons yellow mustard 1 tablespoon chili powder 1 tablespoon Worcestershire Sauce 1/2 teaspoon sea salt 1/4 cup flour (1  onion pureed and 1 green bell pepper chopped pureed)   hamburger buns toasted Place everything in the slow cooker except for the buns and flour. Put on low for 6 to 8 hours or high 4 to 6 hours. Add the flour 30 minutes before the mixture is done. Add  a little water to the flour to make a paste and stir into this mixture continue cooking for 30 more minutes to thicken. Serve on hamburger buns These are delicious! I hope you will also enjoy this super easy recipe!

You may remember my Lemon  Reggiano Chicken Guest post on What's Cookin' Italian Style Cuisine? Well if not here is the homemade chicken nugget version and the perfect afternoon Sunday snack.  Actually the smell of them frying reminds me of homemade meatballs but in chicken form. The sauce I make that it's coated in is a simple fresh squeezed lemon sauce. You will make these over and over believe me they are fantastic and the kids will thank you too!    Curt's Chicken Lemon Reggiano Nuggets Recipe  4  boneless chicken breasts sliced length wise then in half 1 cup of Italian flavored panko bread crumbs plus 1 cup of regular Italian flavored bread crumbs mixed together 1 cup of milk or use egg whites beaten with 2 tablespoons of water olive oil  and canola oil for frying Lemon Sauce:  1/4 cup of Parmigiano Reggiano cheese 2 1/2 tablespoons of freshly grated lemon rind 2 tablespoons of extra virgin olive oil 1/2 teaspoon each oregano, garlic powd

A simple Panini bursting with flavor we just love it's simplicity...      Use a simple gridded Iron Skillet and a heavy fry pan to put on top of the sandwich to weigh it down or use a Panini maker. Italian Bread Fresh Basil Leaves Sliced Tomatoes Preferably Plum Rosa Slices of Mozzarella or Provolone Butter Heat the pan or Panini maker and oil or spray with cooking spray. Spread the bread with butter. Place  two slice of mozzarella cheese on the bottom, layer with tomatoes then top with basil leaves. Add the top slice of bread and place in the pan. Use a heavy duty fry pan and place on top of the sandwich to weigh down to get the dark lines on the bread and also helps melt the cheese.  Flip and repeat .  You can also ad prosciutto if you would like a meat lovers sandwich or regular ham. We also love a tuna salad in this one! Enjoy...

If I knew how easy these were to make myself,  I would never buy them before. I bought a bag of peppers today and here's what I did. After they are roasted in the oven or on the grill, just add simple ingredients you have in the house and get out that Italian bread your in for a great sandwich or a topping for that roast beef or other cold cut meat you have in that refrigerator. tTese await you! Oh by the way try these with your favorite cheese melted. They are the bomb with melted provolone on Italian Bread or just by themselves!     Well here is  a tip I found out when roasting peppers in the house.  You will always want to use vegetable oil brushed lightly on each pepper. Olive oil smokes and burns under the broiler. So you will want to use the olive oil later on to mix them with.     Preheat the oven broiler:   After you coat the peppers using around 2 teaspoons of vegetable oil on each pepper,  getting it inside the folds and creases, place on a baking sh