Introducing a New Northport Patch Column

A new year, a new Northport Patch column.

I am excited to be writing for . Thanks to our editor Kelly Campbell, I will be entertaining you weekly with my food and lifestyle column. I do hope you truly enjoy it and actually look forward to connecting with me each week. I look forward to sharing with you stories and recipes to" wow" your family and friends. I will keep you informed as to where in our local area some of the items and ingredients needed to create my recipes for yourself can be located.

I really hope your holiday season has been exciting and joyful so far. It's 4:35 a.m and, yes, I am up and awake. I do some of my best cooking and creative thinking early in the morning, while most of Bayview Avenue is still fast asleep. I am actually browning chopped meat and onions right now so that I can make a taco filling for wonton wrappers as one of my New Year's Eve appetizers. (My poor neighbors, smelling this so early as they toss in bed).

I have searched the web to locate where to purchase the wonton wrappers. It seems both Trader Joe's or 's produce department have these available. I think this should make a tasty, colorful, fairly unique appetizer. After so many holiday parties' dinners and gatherings, I am always searching for some new ideas and figure others are as well. So I hope this helps save time for you, as we get ready for some more celebrating, eating, and gathering with our family and friends.

Looking forward to sharing my recipes, stories and latest "going's on" on Bayview Avenue, in my kitchen and out of it. Happy healthy, tasty, and safe new year to all! Your friend, Denise Gianatasio, aka Nana Neecie, and Nippy.

 Taco Wonton:

2lbs of ground beef

½ chopped Vidalia onion sautéed in a little olive oil

1 pkg of Carroll Shelby's original Texas brand chili kit mix (I usually find in 's bean aisle).

1 8 oz. can tomato sauce

2T chopped fresh parsley

1T fresh red pepper flakes

24 wonton wrappers

1 –2 cup(s) Mexican shredded cheese

½ -1 cup salsa

1. Brown meat and onions in olive oil, and drain
2. Stir in taco packets and salsa, cook for about 8-10 minutes on med heat, may need to add a little water.
3. Press wonton wrappers into mini muffin pan (Pam first)
4. Fill wrappers with meat mix that has been blended with cheese
5. Bake 5-8 minutes or until bubbly

Remove and let cool a bit and garnish with sour cream and or guacamole, salsa, cheese, sliced olives, chopped onions and fresh tomato diced. Serve.

I will of course make my usual baked clam pie, an appetizer that has been delighting my family and friends for many years. This is a real crowd pleaser both summer and winter, guaranteed!  I buy the quart size fresh shucked and chopped clams from 

 In a pinch you can use 4-6 small cans of minced or chopped clams. (use all the clam juice for moistening)

Clam Pie:

clams

Vidalia onion

3-4 cloves chopped garlic 

½ tub cherry tomatoes, chopped small

1 cup bread crumbs

1/2 cup olive oil ½ cup

½ stick butter

grated locatelli cheese

fresh parsley and Basil

fresh oregano or dried

salt, pepper and red pepper flakes

1. Sautee ½ Vidalia onion chopped in olive oil and ½ stick butter, with chopped fresh parsley, basil, oregano, garlic and a pinch of red pepper flakes, salt and ground pepper
2. Mix with clams, breadcrumbs, and grated cheese
3. Grated Locatelli brand cheese can be found in (King Kullen, Stop in Shop or Pat's in East Northport)
4. Put into a pie plate and bake at 350 for 20 minutes or until browned on top and serve with Frito's Scoops.

Remember cooking and eating are a matter of taste so feel free to add more or less of any ingredient, it won't hurt your outcome.

Happy New Year 2011, everyone!