The core of Miss Capozzi is 'Creating and Living the Simple Life' through food, entertaining, beauty, crafts & creations, and living well. Through imagining, creating, sharing, educating and inspiring, Miss Capozzi's products and recipes provide you with the tools to enhance your world and share with those you care about.
2 cups fresh peaches
¼ cup fresh orange juice
½ cup organic apple peach sauce
1 cup almond milk (or other type milk)
½ to 1 scoop protein powder
BLEND. CHILL. SERVE
2 dozen zucchini blossoms
Oil for frying (grapeseed or canola)
½ cup flour
¼ cup Parmesan cheese
¼ tsp sea salt
1/3 cup club soda
1. Heat about 1/2 inch frying oil in a deep, wide pan to about 375°.
2. As oil is heating up, beat egg in a medium-sized bowl. Beat in flour, Parmesan and salt to thicken the batter. Whisk in the club soda so the batter becomes thin – ideal for coating.
3. Dip each zucchini blossom in the batter to coat. Gently place each blossom in the heated oil and cook until golden on one side, about 2-3 minutes. Gently flip the blossoms and cook on other side for another 2 minutes, until golden. Place cooked blossoms on a layer of paper towels to drain. Sprinkle with Parmesan, and serve immediately.
2 cups all-purpose flour
1/3 cup sugar
¾ teaspoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter (in chunks)
2 large eggs
1. By hand: Place flour, sugar, baking powder and salt in a large bowl and stir well to mix. Add butter and rub mixture between the palm of your hands until it forms fine crumbs. Add eggs and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball.
2. In the food processor: Place flour, sugar, baking powder and salt in medium-sized bowl. Pulse several times to mix. Add butter and pulse a few more times to mix. Add eggs and pulse until dough forms a ball.
3. Wrap dough in plastic and chill until needed, at least for one hour. When ready to use, unwrap it, place it on a lightly floured work surface and knead it until it is soft and malleable.
boneless, skinless chicken breasts
fresh parsley, chopped
pinch of sea salt & pepper
1. Preheat oven to 375° F (190° C). Grease a flat baking sheet with olive oil.
2. Set out two deep plates – one with one with beaten egg and one with one with bread crumbs, parsley, sea salt, and pepper.
3. If your chicken breasts aren’t already thin, then either slice them in half or pound them flatter.
4. Dip the chicken breast first into the egg and then into the seasoned bread crumbs.
5. Lay each breaded chicken breat on the greased baking sheet. 6. Bake each side for 8-10 minutes, until chicken is white in the middle and sides are golden.
6. Squeeze a fresh slice of lemon if you’re looking for a more refreshing flavor.
8 tablespoons extra-virgin olive oil
2 onions, chopped
3 bell peppers, seeded and cut into thin strips
1 large eggplant, diced
3/4 pound potatoes, diced
3 large tomatoes, chopped
1 small bunch basil, finely chopped
In a medium-sized saute pan, heat the oil over high heat. Add the garlic and onion and saute over high heat 4 minutes. Add the peppers, eggplant, potatoes, and tomatoes and season with salt and pepper, to taste. Cook, covered, over low heat, stirring occasionally, for 40 minutes. After 40 minutes, add in the basil and increase the heat. Cook, uncovered, to let extra juices evaporate and serve hot, preferably over stale or toasted bread.
6 tablespoons strawberry juice (or liquor)
3/4 cup Amaretto
2 bottles of prosecco
2 tablespoons lime juice
1 lime, thinly sliced
Combine strawberry juice, Amaretto, and lime juice in a large pitcher.
Stir until all is well dissolved. Add prosecco and stir to combine. Add ice
and lime slices before serving.
¾ cup sugar
1 cup water
1 cup freshly squeezed juice from organic lemons (about 3-4 lemons)
2 teaspoons fine lemon zest
½ cup limoncello
1. In a small saucepan on medium high heat, make a simple syrup by heating the limoncello, sugar, and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
2. Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the freezer to freeze firm. To further fluff up the mixture, simply process in a food-processor or blender until smooth. Serve immediately or freeze until ready to serve.
3. Scoop out and garnish with mint leaves and lemon zest or fresh fruit.
3 cups apricot halves
3 cups peaches, peeled and coarsely chopped
1 orange (juice and grated peel)
2 cups granulated sugar
2 cups light brown sugar
1 teaspoon almond extract
¾ cup brandy
1. In a large bowl, stir together the apricots, peaches, orange juice,
grated peel, brandy, light brown sugar, and almond extract.
2. Cover mixture and let it rest for at least 8 hours or overnight.
3. Add mixture to a large saucepan and bring to a simmer. Add in the granulated sugar.
4. Cook for about 30-40 minutes until mixture becomes thick and shiny. Stir mixture often to avoid fruit from sticking to pan. It should retain bits of apricots and peaches.
5. Pour the preserves into 5-6 half-pint Mason jars.
6. Let the jars cool in a dark dry place for about 3 weeks before serving.
2 cups heavy cream
2 cups whole milk
1 2-inch piece vanilla bean, split lengthwise
2 egg yolks
1/2 cup sugar
2 tablespoons vanilla extract
2 cups fresh lamponi (Italian for raspberries)
Combine cream and milk in a saucepan over medium heat. Add vanilla bean and heat until
mixture almost boils, about 5 – 8 minutes. Reduce heat to low. Meanwhile beat yolks, sugar
and vanilla extract in a small bowl until light yellow and smooth, about 1 – 2 minutes. Add 4 tablespoons hot cream/milk mixture and stir until combined. Gradually add egg yolk mixture to warm cream mixture, stirring continuously to prevent the eggs from curdling. Cook over low heat until slightly thickened and mixture coats the back of a spoon, about 3 – 4 minutes. Cool completely. When cool, scrape seeds from vanilla bean and add to gelato mixture. Stir until well combined. Pour into freezing chamber of an ice cream maker. Freeze until thickened, about 20 – 25 minutes. Add fresh raspberries to gelato during the last 5 – 10 minutes of freezing. Transfer to an air-tight container and freeze until firm, about 2 hours. Place mixture in a covered container and store in the refrigerator overnight. Or chill over an ice bath for about 30 minutes if you wish to make gelato right away.
8 servings; Prep time: 1 hour
4 medium-sized potatoes – peeled and thinly sliced
3 teaspoons salt
1 quart vegetable oil for deep frying
extra virgin olive oil (to garnish)
fresh rosemary (to garnish)
1. Slice the potatoes and then transfer them to a salted water bath in a large bowl for 20 minutes. Drain and pat dry.
2. Preheat 1-inch oil in a cast iron skillet to 365 degrees F. Drop potatoes into oil. Fry potato slices in batches to avoid over-crowding.
3. Fry until crisp and golden (for about 1 minute).
4. Place potatoes onto a paper towel lined plate to drain excess oil.
5. Quickly season with rosemary, salt (optional) and olive oil.