La Mia Tabella

CIAMBELLONE - TUSCAN RING CAKE

2012-01-16T20:24:00.000-06:00

I'm back!! Well, I am back for at least the night. Let's take the blog posts one post at a time! For those of you who are not aware...I am pregnant with my fourth! Yes, we will now have twin four year olds, a 15 month old and a new born....ahhhhh!!!! I have not been able to post because I was so ill during my whole first trimester. Now I am well into my second trimester, but to find any time to myself with a house full of little bambinos is close to impossible! I have in fact found the time tonight and am very excited to tell you about a new cook-book I have fallen in love with. The cook book is called " Cucina Povera - Tuscan Peasant Cooking". I have always labeled my cooking as "rustic gourmet". I do not cook fruffy food with funny, unknown ingredients. I cook using simple and fresh ingredients that are not complicated. This cook book is simple italian food that reminds me of my grandma big time.

Within the last week I made three recipes , the first of which is called "Ciambellone" a tuscan ring cake. Italian deserts are my most favorite, because they are high in flavor, but low in sugar. This cake uses 8 ingredients that most of us have in our kitchen at all times with some added lemon zest and fresh squeezed lemon juice. It also calls for a cup of extra virgin olive oil which makes this tremendous crispy crust on the outside of the cake while leaving the interior of the cake moist and delicious. These recipes are very old fashioned and do not use any high tech kitchen gadgets. When mixing the ingredients to this recipe I used just a regular wooden spoon as not to overmix anything. I sprinkled some powdered sugar atop the cake and served a dollop of fresh whipped cream on the side. Super simple and super yummy!

CIAMBELLONE - TUSCAN RING CAKE

5 cups unbleached all-purpose flour
1 1 /2 teaspoons baking powder
pinch of salt
5 large eggs
2 1/2 cups sugar
1 cup milk
1 cup extra-virgin olive oil
grated zest and juice of 1 lemon

Pre-heat oven to 400 degrees.
Lightly butter and flour a 12 inch tube pan; knock out excess flour.
In a medium bowl, combine the flour, bkg powder, and salt. Stir with a whisk to blend. Set aside.
In another bowl, whisk the eggs until blended, then gradually whisk in the sugar.
Stir in the milk, olive oil, lemon zest, and lemon juice.
Fold in the flour mixture just until well blended.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-45 minutes, or until the top is golden and the cake pulls away from the sides of the pan.
Remove from the oven, invert on a cake rack, and let cook completely.
Run a thin knife around the sides of the pan and invert the cake onto a plate.
Sprinkle top of cake with powdered sugar. Cut into wedges and serve with a dollop of fresh whip cream.

HALLOWEEN SPIDER CUPCAKES

2011-11-06T19:53:00.001-06:00

We have a Halloween get together every year and every year I try to find a fun dessert that my girls can make with me. This year I found a really cute recipe for Spider Cupcakes that were super simple to make, easy for my girls to decorate and yummy for the kids (and some of the adults too!) !

HALLOWEEN SPIDER CUPCAKES

1 box of your favorite chocolate boxed cake (along w/ iingredients included on box to make the boxed cake)
1 can of orange frosting ( or you can tint white frosting w/ orange food coloring)
Oreo cookies
M & M's
Black licorice whips or licorice
Cute cupcake holders

Make cake according to box directions. Bake cupcakes and cook according to directions.
Once cupcakes are completely cook frost cupcakes w/ orange frosting.
Place one oreo cookie in center of each frosted cupcake.
Stick two m & m's on oreo cookies to look like eyes. Use drops of orange frosting to stick the m & m's on.
Cute licorice into pieces and place on cupcake to make them look like spider legs.

PUMPKIN SPICE CUPCAKES W/ CINNAMON CREAM CHEESE FROSTING

2011-11-03T17:15:00.002-05:00

This is a re-post from last year at this time. I rarely do re-posts, but this recipe deserves it! These cupcakes are my absolute favorite! The cake part is not overly sweet and they go so well with the cinnamon cream cheese frosting! These cupcakes will be the hit of any holiday party Thanksgiving thry New Years!

PUMPKIN SPICE CUPCAKES W/ CREAM CHEESE FROSTING

3/4 cup butter, softend
2 1/2 cups sugar
3 eggs
1 can (15 oz.) solid pack pumpkin
2 1/3 cups all purpose flour
1 TB. pumpkin pie spice
1 tsp. bkg. powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 cup buttermilk

Frosting:

1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla
2 tsp. ground cinnamon

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, and to the creamed mixture alternately with the buttermilk, beating well after each addition.
Fill paper lined muffin cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon, beat until smooth. Frost cupcakes.

* Makes about 2 dozen cupcakes
** I suggest you keep them in the fridge since they have cream cheese.

ORZO SALAD

2011-10-03T19:37:00.001-05:00

I have started making some terrific fall recipes and I cannot wait to post them all (when I have time)! But...I realized I do in fact have a bunch of summer recipes that I have not posted yet. I am going to try to "squeeze" the last bit of summer out this week and post some summer favorites that I made for family and friends recently. The first of these recipes is a super simple and quick Orzo Salad that I made for a friend to take to a baby shower a month or so back. There are so many recipes out there for pasta salads you could make one every day for a whole year and still not get any where near making them all. The one thing I have realized is that pasta salad is very filling. For this reason when making a starchy salad for an all women's party I try to stick to either orzo or couscous. Does it make any sense when I say it is more "lady like" when eating more of a dainty pasta like orzo or couscous rather than a big tortelinni? That being said this recipe is also great along side a simple piece of grilled chicken and grilled salad for a fast summer meal!

ORZO SALAD

1 lb. orzo
1 cups chopped grape tomatoes
1 cup chopped cucumbers
1/2 cup halved kalamata olives
1 cup quartered canned artichoke hearts
2 tablespoons chopped red onion
1 cup crumbled feta cheese
1/4 cup rough chopped fresh basil
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 tsp. garlic powder
salt, pepper and crushed red pepper to taste

Bring a medium pot of salted water to a boil. Add uncooked orzo. Cook until aldente'. Drain and rinse orzo under very cold water. Place in medium sized bowl and set aside.
Add tomatoes, cucumbers, olives, red onion, artichoke hearts, feta and chopped fresh basil. Toss well to combine.
In a small bowl add red wine vinegar. Slowly add olive oil and whisk quickly to incorporate.
Add garlic powder, salt, pepper and crushed red pepper and whisk into olive oil mixture. Add dressing to the orzo and toss well to coat.
Place in fridge so flavors meld together. Serve room temperature.

* Right before serving I ususally drizzle a good quality olive oil over top and toss again.

THE PERFECT PULLED PORK

2011-09-21T20:14:00.001-05:00

Have you ever had that one meal or recipe that you are constantly on the search for "the perfect one"? I did and it was a quest for the perfect pulled pork recipe. There are complicated recipes for pulled pork where you have to use a smoker. There are recipes where you add smoke flavor. There are recipes where you use the slow cooker. There are recipes that call for Carolina bbq sauce that is vinegar based. There are recipes that call for Texas bbq sauce that are tomato based. Let me tell you....I have tried them all. All the recipes I have tried have just been ok, but they have not been that "keeper" recipe that you can make again and again. A few months back I found THE ONE! I actually found it on another blog called Kevin & Amanda. They said it was the perfect pulled pork and they did not lie...it is the perfect pulled pork. You first brine the pork roast for at least 8 hours. Then you completely cover the brined pork roast with the best dry rub mix. Next, you slow cook the roast at 225 degrees for about 8-12 hours until it shreds like butter!! I paired this perfect pulled pork with a super simple bbq sauce recipe by Emeril. You don't even have to cook the BBQ sauce. The only thing I added to the bbq sauce was a bit of hot sauce or Franks' Red Hot to spice it up a bit. I have made this recipe for the past several catered parties and it is always a huge hit! You can use any type of bun or roll that you want....but I drive about 1/2 hour to a deli in Naperville to get the best Challah rolls ever. They really do make the sandwich!

THE PERFECT PULLED PORK

1 (4-7 lb.) Pork Shoulder Roast - either bone in or out does not matter

Dry Rub

1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution

1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork shoulder preparation:

Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. I add a little of the dry rub to the pulled pork. Then I add some BBQ sauce to taste, but I don’t drown it. I let everyone add as much BBQ sauce as they want then w/ a squirt bottle. Serve for friends and family!

Barbecue Sauce:

1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dried crushed red pepper

· 1 TB. Frank’s Red Hot Wing Sauce

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

FARMERS MARKET PASTA

2011-08-17T21:46:00.000-05:00

This Farmers Market Pasta was the second pasta I served at my parents 40th anniversary party. Like usual I found a recipe that seemed like a good one BUT I tweaked it here and there to make it my own. The original recipe I found was a Tyler Florence recipe. His recipe included ground pork sausage, but I switched that out for grilled and sliced italian sausage. I also added sliced mushrooms and quartered artichoke hearts. I roasted some grape tomatoes with sliced garlic and olive oil with some kosher salt and fresh ground pepper and that created the "sauce" when mixed with a little of the salted pasta water. This dish was a hit! The key to making the dish a success was to cook/saute each fresh ingredient one by one. In this way they are cooked the way each ingredient should be cooked. The zuchinni is not overcooked and mushy and the mushrooms stay in tact and keep their shape. Once everything is grilled, cooked, roasted and sauted you can add them quickly to the pasta so not to overcook anything. Toss it all in in a big bowl with a ton of fresh grated parmesan cheese and you will have a pasta dish that everyone comes back for seconds for!!!!

FARMERS MARKET PASTA

1 package sweet italian sausage ( 6 links)
2 zuchinnis, sliced into 1/4 inch slices (skin kept on)
1 pint mushrooms, sliced
1 - 12 oz. jar/can quartered artichoke hearts (in water), drained
1 pint grape tomatoes
4 garlic cloves, thinly sliced
1/4 cup olive oil (plus more for finishing pasta)
2 tsp. kosher salt
crushed red pepper and fresh ground pepper to taste
1 lb. rigatoni pasta
1 cup reserved pasta water
1 cup fresh grated parmesan cheese
1/4 cup fresh chopped basil

Grill sausage links on outdoor or indoor grill. Slice into 1/4 inch slices. Set aside.
Place about a tablespoon of olive oil in a large pan. Add zuchinni slices. Sprinkle with a bit of salt and fresh ground pepper. Saute for about 3-4 minutes. Do not overcook as the zuchinni will become "mushy". Set aside.
Place about a tablespoon of olive oil in the same large pan. Add mushrooms. Sprinkle with a bit of salt and fresh ground pepper. Saute for about 3-4 minutes. Again, do not overcook as the mushrooms will get too soft as well.
Place grape tomatoes in a medium sized bowl. Add 1/4 cup of olive oil, sliced garlic, kosher salt, crushed red pepper and fresh ground pepper. Toss until tomatoes are completely coated. Place mixture on a cookie sheet. Roast in oven at 375 degrees for about 10 minutes or until tomatoes shrink, "pop" and start to produce juice. Set aside.
In the meantime heat a large pot of salted to boiling. Add rigatoni pasta and cook for about 8 minutes or cooked until aldente. Reserve 1 cup of the salted pasta water. Set pasta aside.
In a large high sided pan add the pasta, reserved pasta water, grilled sausage, sauted zuchinni, sauted mushrooms, drained artichoke hearts and roasted tomato mixture. Place heat on simmer and toss pasta and other ingredients together. Cook for about 3 minutes until pasta has started to absorb the juices.
Place in large bowl and toss with chopped basil and grated parmesan.
Serve

SEASHELL PASTA W/ FRESH TOMATO BUTTER SAUCE & CREAMY BURRATO

2011-08-07T19:37:00.000-05:00

This was #1 pasta out of two that were passed around the 30 person seated dinner party at my parents 40th anniversary party. I have posted this pasta recipe before, but it is my families all time favorite; therefore it deserves a second posting! You start by making a super simple tomato butter sauce. Make the pasta al'dente and place in a large pasta bowl. In the center of the pasta place diced up burrato mozerella cheese. Ladle some piping hot sauce over the top which slightly melts the cheese and the cream just pours out of the cheese. I have an embarassing confession to make. The first time I bought burrato cheese was by accident at Costco. I was having a large family party and I meant to buy fresh mozerella that was to be used for eggplant parmesan. When the day of the party came and I was making the eggplant parmesan, I cut into the mozerella cheese and all this white, creamy liquid came pouring out. I tried another mozerella ball and the same thing happened. I opened a whole secocond package and the same thing happened to all the mozerella balls. Well, I just thought Costco had put out a really bad batch of mozerella cheese. I returned both large packages the following day and told customer service that it was a bad batch of mozerella. What is embarassing is that the cheese was actually Burrato, a form of mozerella that has a yummy fresh cream and creamy strips of soft mozerella in the center. When you cut into the ball the cream and cheese come pouring out. Long story short....when the tomato sauce hits the creamy cheese you have heaven in a bowl!!!!!

SEASHELL PASTA & FRESH MOZERELLA WITH TOMATO BASIL BUTTER SAUCE

1 lb. medium seashell shaped pasta
1 recipe for my Tomato Basil Butter Sauce (see recipe below)
3 (8 oz. each) Burrato mozerella cheese balls or fresh mozerella cheese balls from deli - cut up into 1 inch pieces.
2 TB. fresh basil for garnish

Boil some salted water. Add pasta and cook until al'dente.
Drain and rinse pasta.
In the meantime - place about 2 cups of hot Tomato Basil Butter sauce in the bottom of a large pasta bowl. Add the pasta to sauce and mix well. Add about another cup or so of sauce to top of pasta and stir well.
Form a little "well" or hole 1/2 way through the middle of the pasta. Add the fresh mozerella cheese to the hole.
Ladle some sauce around the mozerella cheese. Garnish top with some fresh basil. Serve immediately while it is nice and hot with some fresh italian bread and a side of sauce.

TOMATO BASIL BUTTER SAUCE

2 TB. olive oil
4 garlic cloves
2 (32 oz.) cans crushed tomatoes
1 (14 oz. ) can tomato sauce
1/2 cup water
3 TB. chopped fresh basil
1/2 stick of butter
salt, pepper and crushed red pepper to taste

Heat the olive oil in a large pot. Add garlic and saute for about 3 minutes.
Add crushed tomatoes, tomato sauce and water. Stir well and simmer for about 5 minutes.
Add the fresh basil, butter and seasoning. Simmer for half hour to 45 minutes stirring often.
Serve over pasta.

HEARTS OF PALM & ORANGE SALAD W/ CITRUS VINEGRETTE

2011-07-31T22:01:00.000-05:00

This salad is the second salad I served at my parents surprise 40th anniversary party.
I wish just going to serve one salad to start...that was the plan...but I had found some hearts of palm at Costco recently and I decided I just HAD to make something with hearts of palm. I found this recipe on a fun blog called The Wednesday Chef. Let me tell you....even though this was just an "extra" salad, to me this was one of the stars of the show. I have to admit that I was once one of those people who could not stand fruit in my salads. Savory recipes that included fruit I would completely bypass. My taste buds have changed for the better because I absolutely loved this salad! I changed it up a bit is by adding a small bit of thinly sliced red onion. The oranges in the salad are supposed to be blood oranges, but since blood oranges have a very short season, I used navel oranges instead. Also, it calls for the salad to lay on a bed of "frize" salad. I could not find just frize anywhere...not even Caputos, so I used a spring mix that included some frize in it. It turned out great. This recipe is for sure a keeper!

HEARTS OF PALM & ORANGE SALAD W/ A CITRUS VINEGRETTE
Serves 4

2 blood oranges or other oranges that are in season
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
3 to 4 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar, optional
1 jar (14.8 ounces) hearts of palm, drained and quartered lengthwise
1 TB. thinly sliced red onion
Small head frisée lettuce

1. Working with one orange at a time, peel the fruit, taking care to remove most of the
    pith. Working over a bowl, slice the orange into segments, letting the segments and
    juice fall into the bowl. Squeeze any juice from the leftovers in your hand into the
    bowl.
2. Stir the mustard and lemon juice together in a wide bowl. Add some salt and pepper
    to taste, then stir in the reserved blood orange juice. Whisk in the olive oil. Taste for
    seasoning and add the vinegar, if using. Add the hearts of palm to the bowl and
    gently turn them in the vinaigrette. Set aside to marinate.
3. Arrange the frisée on a serving plate or in a bowl. Place the hearts of palm and
    orange segments over the frisée. Sprinkle red onion over the top and drizzle with the
    vinaigrette. Drizzle a little more olive oil over the salad and serve.

ARUGULA SALAD W/ SHAVED FENNEL

2011-07-24T12:06:00.000-05:00

Arugula is awesome! If you have never tried arugula you have to go out to the store grab some and make this salad! It is spicy and crisp and just the best greens around. I found this recipe on a blog that I follow (www.prouditaliancook.blogspot.com). She always posts fresh, easy and true italian recipes. This was the first salad I served family style at my parents 40th anniversary party. It is super simple with just a few ingredients: arugula, shaved fennel, toasted walnuts, shaved parmesan all tossed with a simple balsamic vinegrette. Although the recipe is super simple...the flavors are tremendous!

ARUGULA SALAD W/ SHAVED FENNEL

5 cups arugula
1 cup thinly sliced fennel (white parts onlyl)
1 cup toasted walnuts
1/2 cup fresh shaved parmesan
1/4 cup balsamic vinegar
1/4 cup olive oil
salt, pepper and crushed red pepper to taste

Place arugula and sliced fennel in a bowl/platter. Sprinkle toasted walnuts over the top. Toss well.
Place shaved parmesan over the top of the greens.
In the meantime make the simple dressing: in a small bowl add the balsamic vinegar. Slowly add the olive oil while whisking quickly. Add the salt, pepper and crushed red pepper to taste. Whisk well.
Drizzle dressing over the salad and toss well. Serve immediately.

TOMATO & BASIL BRUCHETTA W/ FRESH RICOTTA

2011-07-21T21:59:00.001-05:00

I have to say I am a bruchetta junky! I also have to say that it is rare that I find a bruchetta that I absolutely love . If the bruchetta is already pre-made for you the bread gets really soggy. If you have to place the tomatoes atop the grilled bread youself some people get lazy and choose to eat something else where they don't have to "work" for their food. I have played around with different recipes over the years and have come up with what I believe to be the very best bruchetta of all time! My secret.....I mix up some home made ricotta ( I find home-made ricotta cheese at Caputos) with some olive oil, salt, pepper and crushed red pepper. I spread this atop my grilled bread before I place my bruchetta topping on top of the bread. This helps seal the bread in a way where the juices from the tomato topping do not seep into the grilled bread. Thus, the bread does not get soggy. You can pre-make the bruchetta right before your guests arrive and place them all on a pretty platter. When your guests arrive they have fresh (not soggy) bruchetta that is all pre-made and therefore do not have to "work" for their appetizer. The other secret to this recipe is plain and simple: fresh ingredients. There are only five main ingredients to this recipe; bread, tomatoes, basil, garlic and olive oil. Use fresh ingredients and you cannot go wrong!!

TOMATO & BASIL BRUCHETTA W/ FRESH RICOTTA

1 fresh baguette (cut into 1/2 inch slices - will make about 20-30)
olive oil - to drizzle over bread
5 cups chopped grape tomatoes
1/2 cup chopped fresh basil
3/4 cup olive oil divided
4 garlic cloves chopped fine
3/4 lb. fresh or home-made ricotta cheese
salt, pepper and crushed red pepper to taste

Place slices of baguette bread in a single layer on baking sheet. Drizzle with olive oil. Bake bread in oven at 375 degrees until a light golden brown OR place on indoor or outdoor grill grill on both sides until nice grill marks form.
Remove from oven and set aside.
In the meantime; place chopped tomatoes, chopped basil, garlic, 1/2 cup olive oil, salt, pepper and crushed red pepper in a medium bowl. Mix well. Set aside.
In another bowl add ricotta cheese, remaining 1/4 cup of olive oil, salt, pepper and crushed red pepper to taste. Set aside.
Place about a tablespoon of ricotta cheese mixture on each grilled/baked baguette slice. Spread over top.
Place about a tablespoon of tomato mixture on top of ricotta.
If you would like you can garnish with chopped basil or shaved parmesan.
Serve immediately.

40TH ANNIVERSARY ALFRESCO ITALIAN DINNER

2011-07-21T21:52:00.003-05:00

This past week-end my husband and I hosted a surprise 40th anniversary for my mom and dad. For the past few summers my mom has wanted an al'fresco italian family dinner. She always talked about how she wanted one big long table lines with old fashioned table clothes and big bowls of pasta and big platters of food being served family style. So....my little mind got to thinking that this 40th party was going to be based on the summer italian party my mom had always wanted. There was only one problemo....the temperture this past Sunday (the day of the party) was 93 degrees with an even higher heat index. Long story short...we set up the beautiful table, made a ton of awesome food, set up some fans and we threw one hell of an italian party! The menu was really extensive so I will be posting my recipes over the next several blog posts. Also, have to give a ton of credit to my Aunt P who helped make some of this wonderful food! Just to give you an idea of what is to come I decided to post the menu for you to view first:

SPECIALITY COCKTAIL:

Italian Margaritas

APPETIZERS:

Tomato & Basil Bruchetta w/ Fresh Ricotta
Prosciutto, Cantelope & Mozerella Skewers
Italian Meat and Cheese Platters

SALADS:

Arugula w/ Shaved Fennel & Toasted Walnuts w/ Balsamic Dressing
Hearts of Palm & Orange Salad w/ Citrus Vinegrette
Roasted Red Peppers w/ Olive Oil & Shaved Parmesan

MAIN COURSE:

Seashell Pasta w/ Tomato Butter Sauce w/ Burrato Cheese
Farmers Market Pasta w/ Italian Sausage
Lemon Chicken
Braisole
Brocolli Rabe

DESSERT:

Prosecco & Peach Sorbet
Rustic Peach & Apple Pies
Anniversary Cake
Caputos Cookies

CINNAMON STREUSEL COFFEE CAKE

2011-07-12T21:30:00.000-05:00

I am always looking for a great coffee cake recipe. I love to serve coffee cake and fresh fruit for a quick breakfast treat for guests and for my family over the week-end. I already have a great blueberry coffee cake recipe and also a recipe for a great cranberry vanilla coffee cake. This time around I was looking for a beyond good cinnamon coffee cake. My main goal was to find a recipe where there was an awesome sweet and crunchy streusel on top. I found what I was looking for with a Martha Stewart recipe. Now, I don't want to "knock" Martha, but I usually find Martha's recipes a little too plain at times and her a bit "artsy crafty" for me. To be honest I have never really been too interested in searching her recipes. I just happened to put in a photo google search for "Cinnamon Streusel Coffee Cake" and a ton of pictures popped up. I don't know about you, but I eat with my eyes! This picture with a mile high streusel topping just jumped off the computer at me. It just so happened that this picture belong to a recipe from Martha. So....long story short...this recipe turned out to be a winner. I have made it several times in the past few months. I recently cooked for a family for a big 8th grade graduation party and they chose this coffee cake for me to make for their breakfast the next day. It is a perfect wrapped package as it looks beautiful, but it also tastes as good as it looks!

CINNAMON STREUSEL COFFEE CAKE
* This recipe calls for a lot of salt in each of the layers of the coffee cake. The first time I made this I made it with all the salt, but for me and my family it was a bit salty. The next few times I made it I barely used any salt (just a tad) and it was much better that way for us.

For the streusel topping and center:

1 3/4 cups all-purpose flour

1 cup packed light-brown sugar

1 1/4 teaspoons ground cinnamon
Coarse salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups coarsely chopped toasted pecans

For the cake:

1 stick unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
Coarse salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup sour cream

For the glaze:
1 cup confectioners' sugar
2 tablespoons whole milk

Directions

Make the streusel topping: Mix together flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in 1/2 cup pecans. Refrigerate until ready to use.
Make the streusel center: Mix together remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1 cup pecans.
Preheat oven to 350 degrees. Make the cake: Butter a 9-inch tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
Spoon half the batter into pan. Sprinkle streusel center mixture evenly over batter. Top with remaining batter, and spread evenly using an offset spatula. Sprinkle streusel topping mixture evenly over batter.
Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan, and transfer to parchment.
Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

FROZEN TIRAMISU

2011-06-23T21:21:00.000-05:00

I have pretty much always stayed away from making any kind of "ice-cream" cake or pie. Most of the recipe just seem a little too simple...meaning why don't I just serve my guests a bowl of ice-cream. I have changed my mind after making a great, great dessert:
Frozen Tiramisu. For father's day I was looking for a dessert that I had never made before and my family had never tried before. I found this recipe in a Better Home & Gardens special interest magazine called " Just Grill It!". Not only did I find the recipe for the Frozen Tiramisu, but I also marked the pages for some more frozen desserts and a ton of grilled recipes...look for it on the magazine rack! So this Frozen Tiramisu turned out awesome!!!!! It may have started out a bit slow. My husband kids and I got home from a party last saturday at about 9:30 at night. We put the kids to bed and I decided to look over the recipe so I would know what to do the next day to make it. While reading the recipe over I realized that I needed to make this dessert in layers and needed to freeze it for 3 hours between layers and when done freeze the entire dessert for 8-12 hours...AHHHHH. So at 10:00 at night I am making this darn dessert and then I realize I am out of butter. My dear husband (pretty awesome) ran out to get me some butter. While he was gone I looked behind the milk carton in the fridge and realized I did in fact have butter. Long story short...once I finally got started the dessert was pretty easy to make. It was well worth it as well....as the dessert was awesome, awesome, awesome!!!! Plus you can freeze the leftovers and snack on it later in the week!

FROZEN TIRAMISU

1 cup crushed chocolate wafer cookies
1/2 cup finely chopped pecans, toasted
1/4 cup butter, melted
1/4 cup espresso or strong coffee, cooled
1 3 oz. package ladyfingers, split
2/3 cup heavy whipping cream
2 TB. sugar
1 8 oz. carton mascarpone cheese, softened
2 TB. white creme de cacao ( I used Bailey's instead)
1 1/2 quarts chocolate ice cream
1 1/2 quarts vanilla ice cream
Chocolate covered coffee beans, chopped (optional) * Can be found at Target
Coarsely chopped chocolate (optional)

For crust, in a medium bowl, combine crushed cookies, pecans and melted butter. Press mixture evenly onto the bottom of a 10 inch springform pan.
Drizzle half of the espresso or coffee over flat sides of ladyfingers. Vertically line the side of the pan with ladyfingers, placing the rounded sides to the outside. Set aside.
In a small bowl, combine cream and sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). In a medium bowl, combine mascarpone cheese, creme de cocao, and the remaning espresso/coffee. Beat on the medium speed until well mixed. Fold whipped cream into mascarpone mixture just until combined.
In a medium bowl, stir chocolate ice cream with wooden spoon just until softened; spread over crust. Spread mascarpone mixture over ice cream. Cover and freeze about 3 hours or until firm.
In a medium bowl, stir vanilla ice cream with a wooden spoon just until softened; spread over mascarpone mixture. Cover and freeze for 8 to 24 hours or until firm.
Let tiramisu stand at room temperature for 15 minutes beofore serving. Remove side of pan. If desired, sprinkle with chopped coffee beans and chocolate.

GREEN GODDESS DIP

2011-06-09T20:50:00.001-05:00

A few weeks back I meant to post two new dips I have made recenlty. One was the Roasted Red Pepper & Feta Dip. The other dip was a Green Goddess Dip. I actually forgot to post this recipe and am posting it tonight. I had never made a Green Goddess Dip before, but saw recipes for it all the time. I finally decided to make this dip and realized what it really is....a fantastic dip made with fresh herbs, mayo, sour cream and a bit of other ingredients. I actually have an herb garden growing in my back yard so this dip was a breeze for me to make. For most people who don't grow herbs in their backyard you can run out to your local grocery store and find fresh packaged herbs to use. This dip is best served cold with a ton of fresh vegies. The recipe is from Bon Appetit and says that you can make this dip a few hours ahead of time. I actually made this dip the night before my party and it turned out great!

GREEN GODDESS DIP

2 cups (packed) trimmed watercress sprigs (from 1 large bunch)
1/2 cup fresh basil leaves
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 teaspoon finely grated lemon peel
1/2 cup mayonnaise
1/4 cup crème fraîche or sour cream
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (For dipping)
Assorted chips (for dipping)

Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

Place bowl of dip in center of platter; surround with vegetables and chips.

* Recipe & photo courtesy of www.epicurious.com

CREAMY ITALIAN PASTA SALAD

2011-06-07T09:44:00.000-05:00

When I think of summertime food I instantly think of my mom's Creamy Italian Pasta Salad. Her famous line, "Who wants some hotdogs and pasta salad?", was said a million times while I was growing up. Everyone...and I mean everyone loves this pasta salad, including kids. The combination of cheese, salami, grape tomatoes and pasta all mixed in with a mayo based tangy italian dressing is a sure fire way to get in good with your family and friends! I just made this for about 25 people for an 8th grade graduation party. It was such a compliment, because the 8th grader actually looked at my menu and chose what she wanted. She chose the Creamy Italian Pasta Salad among many other things. I believe it was a hit! Not only is it really tasty, but it is so simple to make you could do it in your sleep! Make this pasta salad at your next bbq and you will be the hostess with the mostess!

CREAMY ITALIAN PASTA SALAD

· 1 lb. rotini pasta ( I like the tri-colored, but you can use reg. colored ones too)

· 1 lb. salami – chopped

· 1 small brick mild cheddar cheese – chopped into small bite sized pieces

· 1 small brick Monterey Jack cheese – chopped into small bite sized pieces

· 1 pint grape tomatoes – chopped

· 1 bottle of your favorite Italian Dressing

· 1 ½ cups mayo

· 1 cup parmesan cheese

· Sprinkle of dried oregano & basil

1. Cook pasta aldente and drain under cold water until pasta is completely cold. Place cold pasta in a large bowl.

2. Add salami, cheddar cheese, Monterey jack cheese & grape tomatoes to the pasta.

3. In a medium sized bowl add Italian dressing, mayo, parmesan cheese and seasoning – whisk together.

4. Add dressing to pasta mixture and toss and coat well. I keep about ½ cup of dressing on the side and I like to bring this to the party and pour it fresh over the salad and toss right before serving.

5. Place in fridge and let flavors meld together for at least an hour.

GRILLED MEDITERRANEAN VEGETABLE PLATTER

2011-05-23T20:57:00.000-05:00

About a month ago I posted a recipe on my La Mia Tabella facebook page for a Grilled Mediterranean Vegetable Platter....BUT...I just posted the fact that I made it and it was wonderful and I posted a wonderful picture. I did not however post the actual recipe. I guess we can blame this forgetfulness and lack of sleep due to a newborn. So...that being said I am not finally going to post the recipe for this wonderful salad. It is just in time too, as the weather is getting warmer, farmers markets are getting ready to open and our bodies are ready for some healthier and lighter food. I actually do not have a complete recipe...I am just going to give you ingredients for the salad and steps as to put it together. I will let you be the judge as to how much of each vegetable you would like to make. I am usually making this salad for parties of 25 or more people so my ingredient numbers are usually way high. There is no right or wrong way to make this salad. You can take away ingredients add ingredients. Sometimes I like to add sliced tomatoes and fresh mozerella cheese and make a section in the salad for a caprese like salad. Just take your ingredients and make sections on a large platter, drizzle with the dressing and tadah...you have a wonderful summer salad.

GRILLED MEDITERRANEAN VEGETABLE PLATTER

Medium sized zucchini - thinly sliced lengthwise
Red bell peppers
Eggplant - thinly sliced lengthwise
Asparagus - trimmed
olive oil
Red onions
Crumbled Feta Cheese
Pitted Kalamata Olives
Spanish Green Olives
Fresh Chopped Basil

For the Dressing:

Extra Virgin Olive Oil
Balsamic Vinegar
Sun Dried Tomatoes - chopped
Salt, Pepper and Crushed Red Pepper

Prepare your indoor or outdoor grill. Brush the zucchini, bell peppers, eggplant and asparagus with olive oil.
Grill zuchinni about 3-4 minutes per side. Remove from grill and set aside.
Place bell peppers on grill and grill until all sides are evenly blackened and blistered - about 4-5 minutes per side. Remove from grill place on a plate and cover tightly with aluminum foil. Let stand for 10 minutes, then peel away the skins. Cut the peppers in half lengthwise and remove the seeds. Cut the halves lengthwise into about 1 inch strips. Set aside.
Grill eggplant about 3-4 minutes per side. Remove from grill and set aside.
Grill asparagus about 2 minutes per side. You want a little crunch to the asparagus without being raw, but you also don't want to overcook so the texture is like a wet noodle. Just watch the heat of the grill as they can cook really fast.
Place all grilled vegies in section on a large platter. Sprinkle the feta cheese, chopped red onion, kalamata olives, spanish olives and chopped basil evenly over the vegies.
Drizzle dressing evenly over the salad and serve room temperature. If not serving right away do not put dressing on the salad. Cover the salad and place in fridge. When ready to serve take out to get to room temperature and then drizzle with dressing.

For Dressing:

In a bowl combine the balsamic vinegar, sun dried tomatoes, salt, pepper and crushed red pepper with a whisk. Slowly add the olive oil while whisking continuously until olive oil is completely incorporated.
Drizzle over salad and serve.

MEDITERRANEAN CAPRESE SALAD

2011-05-19T20:53:00.003-05:00

I have to tell you I am pretty excited! Why? I believe I have just come up with the recipe for my new favorite salad. Salads are what I believe I do best. I just love to use all the different combinations of fresh vegies, fruit, pastas, cheeses, meats, etc...to come up a a never ending list of recipes for new salads. I wish there was a show on the Food Network called " Who Can Come Up With the Best Salad"....and we could just have at all the food in the pantry and fridge. I am confident I would win (ha,ha,ha). Anyway...back to the new recipe I came up with...it is for a Mediterranean Caprese Salad. A Caprese Salad is so simple. You must use the best ingredients to make the salad the best; tomatoes, mozerella cheese, basil and olive oil. Honestly, it is the most simple salad to make, but it also ranks up there as the most delicious. I have "one upped" the basic Caprese Salad by adding a bunch of yummy Mediterranean ingredients and placing it all atop some fresh baby greens. Honestly, I could eat this salad every day. I served it for my son's baptism dinner along with Roasted Honey/Butter Rubbed Turkey Breast, Grilled Beef Tenderloin, Penne Pasta w/ Vodka Sauce, Prociutto and Shallots (I will post this recipe soon) and a really tasty Chickpea Salad (I will post this recipe soon as well). You could do this salad with a really simple grilled piece of chicken, steak or porkchop and the dinner could not be beat. I am actually going to be making it for my nieces highschool graduation party. The main course at the graduation party is a hog roast. Basically this salad is so good you could serve it along side of anything...it is not only tasty, but versatile as well. Please try this recipe....I think you will find it will rank right up there as one of your favorites!

MEDITERRANEAN CAPRESE SALAD

* I quadrupoled this recipe to make enough for about 30 people. I tried to break down the recipe so that it would feed about 6 - 8 people as a side dish.

2 cups grape tomatoes (halved crosswise)
1 cup mini mozerella cheese balls (drained)
1/2 cup spanish green olives
1/2 cup pitted kalamata olives
1 cup quarterd artichoke hearts
1 cup sliced hearts of palm (can buy them pre-sliced or slice them yourself)
1/4 cup fresh basil - chopped or just tear with hands into rough pieces
1/4 cup really good olive oil
2 TB. balsamic vinegar
1 garlic cloves finely chopped or pressed
salt, pepper and crushed red pepper to taste
5 cups baby spring greens

Place all the ingredients in a large bowl, except the baby spring greens.
Toss well and season with salt, pepper and crushed red pepper.
Let sit for about 10 minutes or place in fridge for up to 4 hours. If placed in fridge take out before serving and let it get to room temp.
Place the 5 cups of baby spring greens in a platter that has at least 2 inch high sides. Place the tomato mixture over the greens. Drizzle with olive oil and serve.

SPRING SANGRIA

2011-05-17T21:11:00.000-05:00

For those of you who follow my blog you know by now that I love making a speciality cocktail for my guests when they come to my house. This past week-end for my sons baptism I wanted to serve a cocktail that was appropriate to serve at 1:00 in the afternoon and not get everyone bombed before dinner was served. I saw a recipe on www.epicurious.com that was from a Bon Appetite issue for a Strawberry & Peach Sangria. The recipe look great, but of course I had to alter it. Peaches are not really in season right now therefore I could not find peached anywhere. I decided to substitute the peaches with pears. The original recipe also called for a strawberry syrup. I don't know about you, but I can't stand too sweet of drinks. I decided to omit the strawberry syrup and just add a bit more wine instead! I tripled the recipe and by the end of the day all was gone but enough for one more glass. This would be a perfect drink for a spring/summer tea party, bridal/baby shower or of course a baptism or first communion. Very tasty!~

SPRING SANGRIA

1 750-ml bottle dry white wine
1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
1 1/2 cups sliced strawberries
1 cup peach liqueur
3 peaches or pears, each cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon, cut crosswise into 6 slices
1/4 cup strawberry syrup (optional)
3 to 4 cups ice cubes

Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.

DIPS & CRUDITES

2011-05-16T21:00:00.000-05:00

We just had our son's baptism this past Sunday. Of course we were did all the cooking...which I actually enjoyed every minute of it! I really have a bad habbit of making way too many appetizers. Out guests then fill up on the apps and are too full for the ginormous (is that a word) dinner we serve. This time I smartened up! I decided to make a platter of dips and crudites per table. I had two dips in two seperate little bowls: Roasted Red Pepper & Feta and Green Goddess dips. I then surrounded the dips with tri colored peppers, cucumbers, blue tortilla chips and pita chips. The dips were a hit...especially the Roasted Red Pepper & Feta. This dips were a perfect start to a heavy meal!

ROASTED RED PEPPER & FETA DIP

4 red bell peppers or two 12 oz. cans roasted red peppers (drained and patted dry)
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese
salt & pepper to taste

Preparation

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers OR place jarred peppers in a bowl after you drain and pat them dry. Add oil, garlic and feta cheese into a food processor or in a bowl and puree with hand blender. Season with salt and pepper. Chill at least 3 hours or overnight.

ITALIAN SAUSAGE, BELL PEPPER & PARMESAN CHEESE STRATA

2011-04-15T12:51:00.001-05:00

I don't know about you guys, but when I have guests I really don't like to do alot of cooking in front of them. I feel like when I am cooking and working in front of them I do not get to enjoy their company and then that defeats the purpose of inviting people over to your home. This recipe, Italian Sausage, Bell Pepper and Parmesan Cheese Strata is awesome AND it can be made the night before OR the morning of. I always try to have some sort of "bake" for breakfast on Christmas morning and my husband said he believes we have a new "winner" with this recipe...which is a major compliment. I got the recipe from epicurious.com and it called for fontina cheese. Fontina cheese is really soft and I did not believe it would taste as good as grated parmesan or romano. Hey...who am I to argue with the pro's, but that was just my opinion. Also, I do agree with them not to use green bell pepper and to use red, orange or yellow instead. I feel bad for the poor green pepper, but the other colors have a way better flavor. Anyway, try this recipe...it is easy to make and it tastes great! The one tip that I learned from this recipe is to cook the peppers on the other side of the sausage in the same pan. It really flavors the peppers and also carmalizes them from the oils in the sausage.

ITALIAN SAUSAGE, BELL PEPPER & PARMESAN CHEESE STRATA

6 large eggs
21/2 cups whole milk
2 cups sliced green onions
1/2 cup whipping cream
1/2 cup finely grated Romano cheese
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1 pound hot Italian sausages, casings removed
1 large red bell pepper, halved, seeded, cut into 1/2-inch wide-strips
1 1-pound loaf rustic French bread, cut into 1/2-inch-thick slices
2 cups (loosely packed) coarsely grated parmesan, romano or provolone cheese

Preheat oven to 350°F. Butter 13x9x2- inch ceramic or glass baking dish.

Whisk first 7 ingredients in large bowl; sprinkle generously with pepper. Set aside.

Place sausage in large nonstick skillet; push to 1 side. Add bell pepper to other side of skillet.

Sauteacute; over high heat, breaking up sausage with fork, until sausage is cooked through and bell peppers are brown in spots, about 7 minutes.

Arrange half of bread slices in prepared dish. Pour half of egg mixture over. Sprinkle with half of cheese, then half of sausage pepper mixture. Repeat layering.

Let stand 20 minutes, occasionally pressing on bread to submerge. Bake strata until puffed and brown, about 1 hour. Cool slightly.

VANILLA BEAN & CRANBERRY COFFEECAKE

2011-04-14T13:18:00.002-05:00

Ok everyone Easter is just about a week away! With holidays come out of town guests. With out of town guests comes lots of cooking. Let me help you! I have two great recipes you can serve for breakfast or brunch. And guess what I actually have found the time to post these recipes. How? You may ask. Well, I was lucky enough to contract a kidney infection! Yep, 104 temp. with pain so bad in my back, sides and abdominal region I could cry. My husband and my mom have been great as they have taken over the job of taking care of the baby and the two three year olds. So I have been laying in bed since Tuesday (with no t.v. in bedroom I may add). Today I finally have the strength to check e-mails, pay some bills and post recipes on my blog while laying in bed. So....the two recipes I have for you are: Vanilla Bean & Cranberry Coffeecake, which is in this post, and Italian Sausage, Pepper and Parmesan Cheese Strata ( which will be the next post). When I say the coffee cake is to die for...it really is to die for...no lie! Please do not substitute the vanilla bean for vanilla extract. Recipes that include the seeds from the vanilla bean taste to dramatically different than recipes that use vanilla extract. The vanilla bean really does make this recipe. When I shopped at Caputos for ingredients they were out. I found some at Jewel in the spice section. If your local grocery store does not have them I am sure that Trader Joes or Whole Foods would carry them. Also, it is not cranberry season. Ask your local grocery store to point you in the direction of whole frozen cranberries. They work just as well, just pat them dry as they tend to have excess water when the thaw. This recipe is for sure a "make ahead" recipe so you can make it the day before your guests arrive...bonus!

VANILLA BEAN & CRANBERRY COFFEECAKE

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk
Garnish: confectioners sugar

Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.

Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.

Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).

Whisk together 2 cups flour, baking powder, and salt.

Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.

Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge.

Top with remaining batter and smooth top.

Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.

Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

Recipe Courtesey of www.epicurious.com

ANTIPASTA SKEWERS

2011-04-01T10:33:00.000-05:00

I am always trying to come up with some fun and tasty appetizers. This past December I catered a neighbors Christmas party that was cocktails and appetizers. For those kinds of parties I try to serve appetizers that have more filling ingredients instead of just chips and dips. A perfect, fun and easy appetizer I came up with was Anitpasta Skewers. The skewers include all the fixins that are in a pasta salad; tortellini, cheese, salami, olives, tomatoes and the zesty vinegrette dressing as well. These skewers look great alligned on a circular platter.

ANTIPASTA SKEWERS

* Makes 30 skewers

30 bamboo skewers (about 5 inches long)
30 mini mozerella cheese balls
30 grape tomatoes
30 pitted kalamata olives
30 cheese filled tortelinni
large dried salami log - cut into 1 inch pieces

For Dressing:

1/4 cup olive oil
4 TB. balsamic vinegar
2 TB. chopped fresh basil
salt, pepper and crushed red pepper to taste

Heat a large pot of salted water to boiling. Add the tortellini. Cook until aldente. Rinse immediately under cold water. Set aside.
To assemble the skewers slide the following ingredients onto the skewers: tortelinni, tomato, salami, kalamata olive and mozerella ball. Assemble all 30 skewers.
Place skewers on a serving platter and place in fridge. When ready to serve drizzle with vinegrette.

To make vinegrette:

Place balsamic vinegar in a bowl. Slowly drizzle in the olive oil while whisking.
Whisk in fresh basil, salt, pepper and crushed red pepper.

THE "BUN" IS OUT OF THE OVEN !

2011-03-05T10:37:00.000-06:00

1st day home from hospital!!

Hi Everyone! Life has been crazy lately...taking care of two 3 1/2 year olds and being big and pregnant these last few months. Well life just got a bit crazier....we welcomed our new son, Joseph, into the world on 2/14/2011...yep a Valentine's Day baby! We could not be happier and are enjoying every minute with our family. I had thought ahead this pregnancy and made and froze a ton of meals...that being said I have not and will not be doing a lot of cooking any time with in this next month. I do however intend to do tons of cooking, blogging and catering by April so please bear with me and La Mia Tabella. Once April comes around please keep checking my posts....as I plan to have lots of fun spring time fare!!!! Ok...off to change diapers!!!

PILMER PARTY MENU

2011-01-06T18:08:00.001-06:00

Ok...have I really not been on here with any new posts since before Thanksgiving? That is really sad! I do have a good excuse....actually I have several: 1.) I am in my third trimester or my pregnancy, 2.) I cooked like a fool around the holidays, 3.) I catered three big parties all in the month of December.
Instead of laying low and staying off my feet I added three major catering events to my life as well as all the regular holiday stuff. I am now ready to put my feet up, do some major blogging and just get ready for this baby to arrive. Did I mention I was having one more family party this week-end? Ok...after this week-end I will put my feet up and try to relax!

The first of the three parties I catered this past month was for my babysitter's father. Her dad has been a layer in our town for quite some time and was honored to become a judge. After the signing in they decided to put together a party of about 30 people who were invited back to their home for some appetizers and drinks. I came up with a menu consisting of about 7 different appetizers:

Roast Beef Crostini w/ Havarti and a Roasted Red Pepper Mayo
Meat & Cheese Platter - assortment of salamis, sausages, cheeses and crackers

Tomato & Basil Bruchetta - served with grilled crostini
Vegie Tray - served with a home-made buttermilk ranch dressing
Veal Meatballs - served in a mediterranean red sauce w/ golden raisins
Tomato/Basil Flatbreads & Olive/Artichoke Flatbreads
Prociutto & Provolone Frittata Bites

This menu was a hit and lucky you....I have posted all my recipes and photos from this event!

ROAST BEEF CROSTINI W/ HAVARTI & ROASTED RED PEPPER MAYO

When I say that this appetizer is a hit....that is an understatement. Whether I have served these at a personal party I have hosted or at a catered event they are always all gone by the end of the night. And believe me I more than double the recipe knowing that they will be gobbled up. They are super simple to make. My husband & I usually set up an assembly line where he spreads the crostini with the red pepper mayo and I stack on the roast beef and havarti cheese. I promise you these will be a hit at any type of party that you throw.

36 slices baguette bread or french bread (1/2 inch thick)
olive oil to drizzle on baguette bread
2/3 cup (about 3) home-made roasted red peppers or 1 - 15 oz. jar roasted red peppers drained
1/3 cup mayo
1 garlic clove minced fine
salt & pepper to taste
1 1/2 lbs. deli roast beef (premium rare)- I buy a nice rare London Broil from the deli
36 thin slices of Dill Havarti cheese (most blocks of this cheese are small may need two of them)

Pre-heat oven to 375 degrees
Arrange bread slices on two baking sheets. Drizzle olive oil over the slices evenly.

Bake bread in oven for about 15 minutes or until a light golden color.
In the meantime make the mayo: completely dry off the peppers to avoid the mayo becoming to watery. Place peppers, mayo, garlic clove, salt and pepper in a blender. Blend until smooth.
If the mayo is too thin place it in a bowl and whisk in more mayo one tablespoon at a time until it reaches the consistency you like.
Take the pre-baked bread slices and spread about 1/2 tablespoon red pepper mayo on top of each slice. Place a slice of roast beef or 1/2 a slice (folded) on top of mayo. Place a slice of Dill Havarti on top of beef.
Bake in oven at 375 degrees for about 5 minutes or until cheese is completely melted.

Serve immediately.

TOMATO & BASIL BRUCHETTA W/ GRILLED CROSTINI

To me there is nothing like a great tasting bruchetta that is made with simple and fresh ingredients. If you will be serving this right away you can actually spoon some bruchetta on top of the grilled crostinis and sprinkle some fresh grated parmesan on top of them. These would have to be consumed right away because if they sit for a while they can tend to get soggy. If this will be part of an appetizer buffet I suggest just placing the tomato bruchetta in a bowl with the grilled crostinis surrounding it on a platter. This way the guests can make them as they eat them and they will not get soggy.

4 cups chopped grape tomatoes
1/4 cup olive oil
3 cloves of garlic- finely chopped
3-4 TB. fresh chopped basil
salt and fresh ground pepper to taste
sliced baguette bread (about 1/2 inch thick slices) one baguette will get you about 36 bread pieces

Mix all ingredients together in a large bowl (except baguette bread). Mix well, cover and place in fridge until ready to serve.
In the meantime slice baguette bread into 1/2 inch pieces. Brush with olive oil and bake at 375 degrees until golden. If you want a grilled effect you can brush with olive oil and instead of baking in oven you can grill each side for about 3 minutes on a grill pan. I like to do this because it makes a pretty impression on a platter.
If serving right away top each slice of bread with tablespoon of tomato/basil mixture. Grate some fresh parmesan cheese on top and serve immediately. If serving as a buffet appetizer place tomato/basil mixture in a bowl and surround with grilled crostini. Serve room temp.

VEAL MEATBALLS IN A MEDITERRANEAN TOMATO SAUCE W/ GOLDEN RAISINS

One of my favorite restaraunts, Quartino, serves the most amazing veal meatballs. I wanted to create my own version with a slightly different twist. Their sauce is a regular tomato sauce, but I wanted mine to be different...slightly more exoctic or mediterranean. I added some capers and a dash of cinnamon to mine to give it an added sweetness so that it tasted different than my regular tomato sauce. Let me put it to you this way...I made about 70 meatballs thinking we could have some leftover for the next day....5 meatballs were left!!!!!! So much for left overs!

For Meatballs:

1 1/2 lbs ground veal or pork
1 1/2 lbs ground chuck
2 TB. finely chopped italian parsley
2 eggs
1 cup italian breadcrumbs (plus more to roll meatballs in)
2 TB. whole milk
2 TB. tomato paste
1 TB. woecestershire sauce
1 tsp. organo
1/4 tsp. cinnamon
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
1/4 tsp. hungarian paprika
vegetable oil for frying meatballs

For Sauce:

2 TB. olive oil
1 onion chopped
5 garlic cloves chopped
4 (32 oz. each) cans crushed tomatoes
1 (32 oz.) can tomato sauce
2 TB. capers (drained)
1/2 tsp. hungarian paprika
1/4 tsp. cinnamon
1 tsp. oregano
salt, pepper and crushed red pepper flakes to taste
1 cup water
2 cups golden raisins

To Make Meatballs:

Place all ingredients (except vegie oil) in a large bowl. Mix well ( I like to use my hands, but you could use a spoon).
Roll about 1 1/2 TB. of meatball mix into a small bowl. Repeat with all meat until all is used.
Heat vegetable oil in a large skillet (about 1/4 inch. covering bottom of skillet). Brown each meatball on all sides - working in batches of about 7-10 meatballs at a time. Once the meatballs are browned remove with a slotted spoon or spatula and place on a cookie sheet lined with paper towel. Continue until all meatballs are browned. Set aside.

To Make Sauce:

Add olive oil to a large pot and heat.
Add garlic & onion and saute about 3-5 minutes or until slightly soft.
Add all ingredients (except raisins) to the pot. Stir well. Simmer for 1/2 hour.
With a hand blender puree all ingredients in the pot until smooth. Simmer for about 1 hour.
Add golden raisins and simmer - covered 1/2 hour more.
At this point you can either add meatballs to the pot and simmer for about 1/2 hour to 45 minutes or until meatballs are completely cooked and serve immediately or you can place in a container and keep in fridge overnight.
When you are ready to use the sauce and meatballs: take sauce and meatballs out of fridge. Place in a crock pot and cook for 4-6 hours. You can serve directly from crock pot and let your guests serve themselves.

*Makes 60 - 70 meatballs

TOMATO & BASIL FLATBREADS

FLATBREAD DOUGH

*This dough made four flatbreads

1 cup boiling water
1/3 cup yellow cornmeal
1 package dry yeast
1/4 cup warm water
2 cups all purpose flour
1/2 tsp. salt
2 tsp. olive oil
Cooking spray
1 TB. yellow cornmeal, divided

Combine boiling water and 1/2 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally.
Dissolve yeast in warm water in a small bowl, and let stand 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chutes; process until dough formas a ball. Process one additional minute. ** I do not use a food processor, instead I mix everything by hand: combine cornmeal mixture with flour, and salt in a large bowl. Stir until well blended. Add yeast mixture and oil, stirring well.
Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
Place dough in a bowl coated with cooking spray, turning to coat the top as well. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Press two fingers into dough. If indentation remains, the dough has risen enough.
Punch down dough; cover and let rest for 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while you are working to prevent it from drying).
Roll each ball into a 10x6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 tsp. of cornmeal. Repeat with two remaining dough balls on an additional baking sheet dusted with 1 1/2 tsp. cornmeal. Add toppings and bake according to recipe directions.

** I made four dough balls and used 2 for my Tomato Basil Flatbreads and 2 for my Olive, Artichoke and Rosemary Flatbreads.

TOMATO BASIL FLATBREADS

Flatbread dough
2 roma tomatoes, each cut in half and then thinly sliced crosswise
2 large tomaotes (can use all red or you can mix in yellow or purple) - thinly sliced
1/2 cup chopped fresh basil
4 tsp. oilve oil
kosher salt, pepper and red pepper flakes to taste
2 garlic cloves, minced
1 cup grated fresh parmesan cheese

Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Pre-heat oven to 450 degrees.
Divide tomatoes evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
Combine basil and next four ingredients in a small bowl; spread evenly over tomatoes.
Sprinkle with cheese.
Bake at 450 degrees for 2 minutes or until cheese is melted.
Serve whole for an individual meal or cut into strips to share.

OLIVE, ARTICHOKE & ROSEMARY FLATBREADS

Flatbread Dough
1 - 12 oz. jat quartered artichoke hearts, drained
1 cup assorted pitted olives (green olives and kalamata work great) - sliced
1/2 TB. rosemary, divided between two flatbreads
2 TB. olive oil
ground pepper and crushed red pepper flakes for taste ( do not add salt, the olives & cheese are salty enough)
1 cup fresh grated parmesan cheese

Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Pre-heat oven to 450 degrees.
Divide artichokes and olives evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
Combine rosemary, olive oil and peppers in a small bowl; spread evenly over artichokes and olives.
Sprinkle with cheese.
Bake at 450 degrees for 2 minutes or until cheese is melted.
Serve whole for an individual meal or cut into strips to share.

YOGURT PARFAIT TRIFLE

2010-11-24T14:16:00.000-06:00

I may not be able to catch you in time if you are having guests stay the night for Thanksgiving...but if you are having sleepover guests anytime this holiday season you have to try out this Yogurt Parfait Trifle.
I love to make yogurt and berry trifles when I have breakfast or brunch guests. They are so easy to make, they look pretty and everyone usually loves them. Recently, I saw in a magazine (I believe it was Martha Stewart) where she made a large yogurt parfait but in a large trifle bowl. Of course her recipe you made home-made granola and a cherry fruit compote....but who the heck has time to make all that when you are cooking for Thanksgiving of Christmas? Not me!!!! So I just bought store bought yogurt, granola, and fresh fruit. I layered it in a clear glass trifle bowl. I think I made this in about 5 minutes. My guests and my family all loved it. I served it with some cheesey scrambled, slices of canadian bacon and toasted bread. Simple and easy....yet really good!

YOGURT PARFAIT TRIFLE

42 oz. vanilla flavored yogurt
3 cups sliced fresh strawberries
2 cups fresh blueberries
4 cups granola or fat free granola with raisins

Layer ingredients in the following order:

1/2 of the vanilla yogurt
3 cups of the sliced strawberries
2 cups granola
Last 1/2 of the vanilla yogurt
2 cups blueberries
Top with last 2 cups of granola

Serve right away or cover and place in fridge for up to three hours. I would not make it too much more in advance as you want the granola to stay crunchy.

THANKSGIVING REVISISTED

2010-11-21T07:59:00.003-06:00

I usually do not like to re-post my recipes....BUT...since Thanksgiving is coming up and we usually stick to tradition I do not get to creative. I have included my recipe for The Perfect Fall Salad. This salad will be a perfrect accompainment to your traditional turkey day menu. I have also included my Roasted Butternut Squash Soup which would be a great first course. Last but not least....if you don't feel like making a whole pumpkin pie or if you have so many pies already...try making these awesome Pumpkin Pie Bites. Just spray on a bit of Ready Whip before you serve and you have a great mini dessert to go along side your pecan or apple pie! Also, don't forget about my Perfect Chicken Salad, Italian Loaf w/ Turkey, White Cheddar & Cranberry Sandwich and Chicken Noodle Soup recipes. Just use some of that left over turkey instead of chicken....a great way to use left overs.

THE PERFECT FALL SALAD

For Salad:

• 2 large bags of spring mix salad
• 1 (12 oz.) container of crumbled blue cheese
• 1/2 cup of crumbled cooked bacon
• 1/2 red onion chopped
• 1/2 cup dried cranberries
•1/2 cup diced fresh pear (skin on)
• 1/3 cup sliced almonds
1/2 chop halved kalamata olives

For Dressing:

• 4 TB. balsalmic vinegar
• 6 TB. olive oil
• 1/2 tsp. garlic powder
• 1/ 2 tsp. sugar or one packet of sugar substitute
• salt, pepper and crushed red pepper to taste.

In large bowl place salad, blue cheese, bacon, red onion, cranberries, pears, almonds and kalamata olives. Toss to mix ingredients.

In a small bowl add balsalmic vinegar, garlic powder and sugar. While slowly adding the olive oil whisk it in vigorously to the balsalmic mixture.

Add salt, pepper and red pepper to taste.

Can drizzle dressing directly over salad and toss to coat or can serve dressing on the side for guests to drizzle on their own.

PUMPKIN PIE BITES

•2 refrigerated ready-to roll pie crusts
•8 oz. cream cheese, room temperature
•1/2 cup sugar
•1 cup canned pumpkin
•3 eggs
•1 teaspoon vanilla
•1 teaspoon pumpkin pie spice
•Pumpkin-shaped cookie cutter

Optional

1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.

Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.

Bake for 12-15 minutes.

Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

* Recipe & Photos Courtesy of http://www.bakerella.com/

ROASTED GARLIC & BUTTERNUT SQUASH SOUP

* From trial and error I have come up with the BEST Butternut squash soup! I garnish it with some crumbled italian sausage and shredded hot pepper cheese!

• 2 heads of garlic - halved crosswise
• 1tsp. olive oil
1/2 stick of butter
• 3 cups chopped onions
• 3/4 cup chopped carrots
• 4 lbs butternut squash, peeled, seeded and cut into 1 inch pieces
• 6 cups canned chicken broth or chicken stock
• 3 TB chopped fresh sage or 1 TB dried sage
• 3/4 cup whipping cream

• 6 italian sausage links - casings removed, cooked and crumbled
• shredded jalapeno cheese for garnish

1. Pre-heat oven to 350 degrees.
2. Drizzle cut surfaces of garlic with olive oil. Assemble garlic heads back together and wrap with tin foil
3. Place packets on baking pan and cook in oven for about 30 - 35 minutes until garlic is tender.
4. In the meantime, melt butter with oil in large stock pot.
5. Add onions and carrots and saute to soften - about 5 minutes
6. Add squash, broth and sage. Bring to a boil. Reduce heat and then simmer uncovered until squash and other vegies are tender. About 20 - 25 minutes.
7. Unwrap garlic from foil. Squeeze the garlic out of its skin into a bowl. Mash with a fork. Add mashed garlic to pot.
8. Using a hand blender (regular blender can also be used - puree soup in batches) puree soup until smooth.
9. Bring soup to a low simmer and add cream.
10. Season with salt and pepper to taste.
11. Ladle soup into bowls and garnish with italian sausage and shredded jalapeno cheese.

* Steps 1 - 8 can be done one day ahead.

** In order to peel the butternut squash place entire squash in microwave for about 2 minutes. This will
soften the hard skin of the squash allowing peeling to be easier.

THE BEST EVER - PUMPKIN DIP

2010-11-19T09:55:00.000-06:00

At our annual Halloween party this year a friend of mine brought over The Best Ever - Pumpkin Dip. I don't really even know the true title of the recipe....but I call it The Best Ever...because it is just that....The Best Ever. Honestly....all you need to do is take one little bite and you will want to eat the whole bowl of dip....with a spoon! It was a huge hit at my party! It is a dip that you can make throughout the holiday season and belive me you will want to make it again and again and again!

THE BEST EVER - PUMPKIN DIP

1 12 oz. can pumpkin
1 large container of Cool Whip
1 large instant vanilla pudding - do not make the pudding, just add the mix
1 tsp. pumpkin pie spice

Mix all ingrredients together well. Serve with Nilla Wafers and Graham Cracker Sticks.

SWEDISH MEATBALLS W/ EGG NOODLES

2010-11-17T07:27:00.001-06:00

I did it! I stepped out of my "realm" of Italian cooking and made something non-Italian. Not only did I make up this new recipe for Swedish Meatballs, but I blew it out of the park! I mean I reallly had to pat myself on the back for this one. My husband had been away for work in Germany for a week and he was getting home right around dinner time last friday. Before he left I made him a nice Italian dinner. I know he ate lots of sausage, weinerscnitzel (sp?), saurkraut and potatoes while in Germany so I was trying to rack my brain to come up with something different for him to come home to. I decided on Swedish Meatballs w/ Egg Noodles. When I started doing my research I noticed that many of the Swedish Meatball recipes did not call for mushrooms, but for some reason I could not get mushrooms out of my head...so in my recipe I added mushrooms. I also noticed that alot of the recipes called for a really thick & chunky gravy that looked really white. I decided to thin my gravy up a bit, but since I served it with egg noodles the gravy coated the noodles great! I made so many of these meatballs we ended up eating them for three days. The great news is that not only did I love this meatballs, but my husband loved them and so did my three year olds! Like I said...I hit this one out of the park! Yesterday when I was trying to come up with my new catering menu I actually made an executive decision to add these meatballs as an entree'. You guys really need to make these at home for yourself and your family. I do have to worn you though...this recipe is certainly not one for Cooking Light magazine! The key to the flavor is to actually use butter to brown the meatballs. Using butter for cooking (not baking) is actually something I don't do...but the flavor and outcome of these meatballs just would not be the same if you used olive oil or vegie oil. That being said....go ahead a splurge...what the heck the holidays are coming up and we are all going to blow our diets anyway. Plus....I am pregnant....so who am I kidding I threw my diet out the door months ago!

SWEDISH MEATBALLS W/ EGG NOODLES

*Serves 6

For Meatballs:

2 lbs. ground meat
2 eggs (slightly beaten)
1 TB. olive oil
2 onions - chopped
1 1/2 cups bread crumbs
1/4 tsp. nutmeg
1/4 tsp. all spice
1/2 tsp. kosher salt
1/4 tsp. garlic powder
fresh ground pepper
1/2 stick of butter (for browning)

For Sauce:

4-5 cups beef broth
1 can cream of mushroom soup
1/2 cup half & half
1/4 tsp. nutmeg
1/4 tsp. allspice

salt & fresh ground pepper to taste
1/2 cup water
1/2 cup flour
2 cups sliced and quartered button mushrooms
egg noodles
1/4 cup chopped fresh flat leaf parsley

In a large skillet heat the olive oil over medium high hear. Add the onions and saute for 3-5 minutes until onions are soft and translucent. Set aside.
In a large bowl add ground meat, sauted onions, eggs, breadcrumbs, nutmeg, allspice, salt, pepper & garlic powder. Mix well with wooden spoon (or better yet, use your clean hands),

Shape into 1 1/2 inch wide meatballs. Make all meatballs and set them aside on a platter.
In the meantime; using the same large skillet heat skillet and add butter. I don't like to add the whole stick of butter to the pan at once since you brown the meatballs in batches. I remove the paper from the butter and keep butter in my hand coating the bottom of the skillet with the other end of the butter. Put butter aside. Working in batches I add the meatballs and brown them on all sides. Remove the meatballs from the skillet and set aside. Continue browning all meatballs adding more butter when needed.
Using the same large skillet add about 1 cup of the beef broth while heat is on medium high. Using a wooden spoon scrape bottom of pan to get all the browned bits.
Add three more cups of beef broth, cream of mushroom soup, nutmeg & allspice. Mix well using a whisk. Bring mixture to a simmer and simmer for 5 minutes.
In a small bowl add 1/2 cup of cold water to a 1/2 cup of flour. Whisk to form a thick mixture. Add mixture to the beef broth mixture in the skillet. Whisk quickly to avoid lumps from forming. Turn heat down to medium.
Add mushrooms to skill et and let cook for 3 minutes.
Add meatballs to skillet, stir well and let cook for about 20 minutes covered.
Add half and half stirring well to incorporate it into the sauce. Taste and add salt & pepper as needed. Cover and continue cooking on medium low for 20 more minutes.
In the meantime; bring a large pot of salted water to a boil. Add egg noodles and cook until aldente - about 6-8 minutes. Drain noodles - add to a large bowl. Drizzle some olive oil over noodles to avoid them from sticking.
To serve: add some egg noodles to a plate or bowl. Ladle the swedish meatballs with sauce and mushrooms over the noodles. Sprinkle top with fresh chopped parsley. Serve with a side salad.

CHICKEN W/ ARTICHOKES & MUSHROOMS

2010-11-14T07:27:00.000-06:00

Our family eats a lot of chicken. I am always trying to come up with fun and different chicken recipes. This can be hard at times because right around the time I have to make dinner is the time that my brain has stopped working! Anyway, I came up with a great chicken recipe a few weeks ago that I called Chicken w/ Artichokes & Mushrooms. I dredged the chicken pieces in flour and then browned them. I then created a light lemon flavored sauce from chicken broth, white wine and lemon. This dish was quick and easy to make. This chicken dish went great with a side of Orzo w/ Sundried Tomato & Feta. Toss a small garden salad and voila....dinner is served!

CHICKEN W/ ARTICHOKES & MUSHROOMS

6 pieces of chicken: thighs, drumsticks or chicken breasts (all will work)
1 cup flour
kosher salt & fresh ground pepper
5 shallots - sliced thin
olive oil
2 cups chicken broth
1/2 cup white wine
juice of 1 lemon
8 oz. button mushrooms - sliced
1 12 oz. quartered artichokes in water - drained
salt & pepper to taste

Wash and dry chicken pieces. In a shallow dish/bowl add the flour with some kosher salt and fresh ground pepper; mix well. Dredge each piece of chicken in the flour mixture.
In the mean time heat about 2 TB. olive oil in a large skillet. Add the chicken pieces and cook on medium high until the chicken is browned on both sides, about 7-10 minutes.
Once chicken has browned remove from skillet and place on a dish; set aside.
Add 1 more TB. of olive oil to the skillet. Add the shallots. Stir to coat with olive oil and saute for 3 minutes.
Keeping heat on medium high add the 1/2 cup white wine to deglaze the skillet. Stir well with a wooden spoon scraping the bottom of the skillet.
Add the chicken broth and lemon juice. Bring to a rapid simmer.
Turn heat down to medium low and add the mushrooms, artichokes and the browned chicken. Stir well. Add

Add salt and pepper to taste, stir well. Cover and cook for about 20 minutes, stirring every so often. Once chicken has been cooked through - serve.

ANY LA MIA TABELLA FOLLOWERS OUT THERE?

2010-11-13T17:29:00.000-06:00

For the most part I created this blog to share my recipes with those people who like to cook or for those people who want to learn how to like to cook. I know I have some followers out there and I appreciate all the feedback that I get. Most of the feedback I do get however is verbally communicated to me in person....which makes me really happy! What I do need from my followers is some written feedback on my blog or on my La Mia Tabella facebook page. I would like other blog followers to read comments on how you have made my recipes, what worked for you or what did not work for you. Also, any inspiration ideas would be great as well as I am always looking for new and fun recipes to make and share. Thanks everyone & happy cooking!

CHRISTMAS COOKIES!!!!

2010-11-12T07:45:00.000-06:00

This year La Mia Tabella is opening their Christmas Cookie services to the public! I figured I already am baking up a storm every day for our family holidays....I miles well keep on baking for my blog friends! I will be making small cookie trays for $25.00 and large cookie trays for $50.00. If you are interested please contact me and we can discuss. I make at least 12 different kinds of cookies (at least) each year. Please check out my pics and recipes for my pasat blogs under " Cookies" and "Christmas".

BRUSSELS SPROUTS BRAISED W/ PANCETTA, SHALLOT, THYME & LEMON

2010-11-12T07:00:00.000-06:00

If you are like me you have never really given brussels sprouts a second thought....right? I mean why make brussels sprouts when there are so many other vegies out there that you could make; carrots, green beans, peppers, etc. I started to get bored with the same ol' vegies so I decided to add this recipe; Brussels Sprouts Braised w/ Pancetta, Shallot, Thyme & Lemon to a dinner I made a few years back for my husband and sister. I served this dish along side a Beef Stew w/ Wine & Carrots and mashed potatoes. I recently made this dinner again for my entire family to help celebrate some October birthdays. Once you make this brussels sprouts dish you will never want to go back to steamed green beans and carrots. The pancetta, shallots, thyme and lemon braise together with the brussels sprouts to create a perfect blend of flavors. It is a hearty dish so I would suggest adding it to your fall and winter menus. They would go great for a side dish for both Thanksgiving and especially Christmas!

BRUSSELS SPROUTS BRAISED W/ PANCETTA, SHALLOT, THYME & LEMON

* Serves 6-8

1/4 pound pancetta, cut into 1/4 inch dice (about 1/2 cup)
1 TB. olive oil

1/2 cup small diced carrot (2 small carrots)
1/3 cup minced shallot (2-3 medium)
1/8 tsp. crushed red pepper flakes
2 pounds Brussels sprouts, trimmed, cut lengthwise through the core into 1/4 inch thick slices
kosher salt and freshly ground black pepper
14 oz. can chicken broth
1 bushy 3 inch spring fresh thyme
2 TB. chopped oil-packed sun-dried tomato
1 TB. unalted butter
1 tsp. lightly packed finely grated lemon zest

In a 12 inch skillet over medium heat, cook the pancetta in the olive oil, stirring frequently, until the pancetta has rendered much of its fat and is nicely browned, 4 to 5 minutes.
Increase the heat to medium high, stir in the carrot, shallot, and red pepper flakes and cook to soften the vegetables, about 1 to 2 minutes.
Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt slightly and a few brown lightly, about 2 to 3 minutes.
Add the broth and thyme, cover with the lid slightly ajar, and adjust the heat to a lively simmer. Cook the sprouts until they are just barely tender, 4 to 6 minutes. Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are quite tender (but not mushy), about 3 minutes.
Off the heat gently stir in the sun-dried tomato, butter, and lemon zest. Season to taste with salt and pepper.

* Recipe Courtesy of "Fine Cooking" magazine

BEEF STEW W/ RED WINE & CARROTS

2010-11-10T17:28:00.000-06:00

A few years ago I made a spectacular dinner for my husband and my sister. The said it was the one of the best meals that they have ever eaten! Wow, what a compliment huh?!?!? The reason why it is so easy for my husband to remember is that I made it for one of the Pittsburgh Steelers playoff games. I just have to bring up that game and he will remember the dinner I made. This year to celebrate a bunch of family birthdays that take place in October I made this meal again. The dinner was Beef Stew w/ Red Wine & Carrots, Brussel Sprouts Braised w/ Pancetta, Shallot, Thyme & Lemon, Mashed Potatoes & my Fall Salad. I was thinking ok it is mid October. The temp. should be at least 50 degrees or less right?!?!? WRONG. It was 75 degrees out and my house was burning up since the stew has to be in the oven for at least 2 or so hours. Everyone still loved it and again this dinner was a hit. I will post the Brussel Sprouts Braised w/ Pancetta and also my Fall Salad on later posts, because those are a must have in your fall recipe repetoire.

BEEF STEW W/ RED WINE & CARROTS
DAUBE DE BOEUF AUX CAROTTES

1 3 lb boneless beef chuck roast (or high grade beef for stew...this is a must)
2 TB. olive oil
2 slices thick cut bacon, cut into 1/2 inch pieces
kosher salt and fresh ground pepper to taste
8 oz. shallots (about 8 to 10 medium sized shallots) - thinly sliced (about 2 cups)
2 TB. brandy
2 TB. tomato paste
2-3 cloves garlic, finely chopped

2 tsp. herbs de Provence
2 cups hearty red wine
1 14.5 oz. can whole , peeled tomatoes
4 strips orange zesst ( I would recommend to cut this down to 1 strip. If you use all 4 it will get really orangey in flavor), strips should be 2 1/2 inches long - can be peeled with a vegetable peeler)
1 lb. large carrots cut into 2-3 inch chunks ( the carrots must be big in size so they do not get mushy in the long cooking process).
1 12 oz. can of beef broth (may need more if too dry)
1/4 cup coarsly chopped fresh flat leaf parsley

If using a beef roast; using your fingers and thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1 1/2 to 2 inch cubes. Arrange them on a paper towel lined tray to dry (if you don't dry them properly they will not brown properly.) If using meat already cut into pieces pat them dry on paper towel lined paper.

Position a rack in the lower third of the oven. Pre-heat the oven to 325 degrees.
Heat the oil and bacon together in a 7 - 8 quart dutch oven over medium heat, stirring occasionally, just until the bacon is browned, but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate.
Season about 1/3 of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate. Season and brown the remaining beef in 2 or more batches.
When all the beef is browned, pour off all but about 1 TB. of drippings (in necessary). Set the pot over medium high heat, add t he shallots, season with a large pinch of salt and several grinds of pepper, and saute until they just begin to soften, about 1 minute.
Add the brandy and let boil.
Add the tomato paste, garlic and herbs de provence, stirring to incorporate, and saute for another minute.
Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil again.
Pour in the liquid from the tomatoes, h olding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them in.
Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot.
Add the carrots, bring to a simmer, cover and slide into the oven.
Cook the stew, stirring every 1/2 hour (at these stirring points you can add the beef broth to add some extra liquid. The recipe did not call for it, but I find it gets way too dry without the addition of beef broth). Cook until the meat is fork tender (taste a piece, all trace of toughness should be gone), 2 to 3 hours.
Before serving, skim off ay surface fat (if there is any), taste for use of salt and pepper, and stir in the parsley.

* Serves 6
** Recipe Courtesy of "Fine Cooking' magazine.

PUMPKIN SPICE CUPCAKES W/ CREAM CHEESE FROSTING

2010-11-02T21:37:00.001-05:00

I have to admit, I am not a huge sweets person. I would much rather have a big bowl of mashed potatoes and gravy than a piece of chocolate cake. That being said...I just made a dessert for our annual Halloween party that won me over BIG TIME! I found a recipe in a Taste of Home magazine for Pumpkin Spice Cupcakes w/ Cream Cheese Frosting. Let me tell you....these cupcakes are heaven wrapped up in a small little package! In fact, I loved them so much, I had two of them the night that I made them. Yes, I am pregnant....but I think even if I was not pregnant I still would have had two of these pumpkins. I then had one the night of our party and then I had one the following night as well. So the cupcakes won this battle - Cupcakes- 4 , Kara-0! If you are looking for one must have recipe for the upcoming holiday season please look no further. You could probably even use the batter to make a cake as well. I cannot brag enough about these cupcakes. Make them once and you will be hooked!

PUMPKIN SPICE CUPCAKES W/ CREAM CHEESE FROSTING

3/4 cup butter, softend
2 1/2 cups sugar
3 eggs
1 can (15 oz.) solid pack pumpkin
2 1/3 cups all purpose flour
1 TB. pumpkin pie spice
1 tsp. bkg. powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 cup buttermilk

Frosting:

1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla
2 tsp. ground cinnamon

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, and to the creamed mixture alternately with the buttermilk, beating well after each addition.
Fill paper lined muffin cups three fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, vanilla and cinnamon, beat until smooth. Frost cupcakes.

* Makes about 2 dozen cupcakes
** I suggest you keep them in the fridge since they have cream cheese.

CARAMEL APPLE BREAD PUDDING

2010-10-29T08:00:00.001-05:00

Here is a little secret....you know those little recipe magazines that you see when you are in the check out line at the grocery store...I buy them! I buy them all the time. I am addicted to them. But I especially buy them around the holidays. They have the best recipe for Halloween, Thanksgiving, Christmas and New Years. I mostly buy them for their baked goods recipes. A few weeks ago I was standing in the check out line and a Taste of Home mini recipe book caught my eye by stating " Halloween: Food & Fun"! That was all I needed to give in and pay the $4.99. There were many great recipes in this book, but I found the best recipe of all, and I in fact have made it twice since. This recipe was the Caramel Apple Bread Pudding. To be honest with you I am not a huge fan of bread pudding...that is until I found this recipe. Usually bread pudding is thick and dense and heavy once cooked. This bread pudding was ooey and gooey and soft and fluffy and creamy and light in texture. It was fantastic! Please...I beg of you...please try to make this for at least one of your upcoming holidays....your guests will RAVE!

CARAMEL APPLE BREAD PUDDING

1 cup applesauce
1/2 cup skim milk
1/2 cup 1/2 & 1/2 (recipe actually calls for 1 cup of skim milk, but I added some half and half as well...and it turns out super creamy!)
1/2 cup packed light brown sugar
1/2 cup egg substitute
1 tsp. vanilla
1/2 tsp. ground cinnamon
5 cups cubed day old bread ( I prefer to use challah bread)
1/2 cup chopped peeled apple ( I use a mixture of granny smith and honeycrisp)
1/2 cup caramel topping

In a large bowl, combine the applesauce, milk, 1/2 & 1/2, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple.
Pour into an 8 inch square baking dish coated with cooking spray. Bake, uncovered, at 325 degrees for about 30-35 minutes and golden brown on top. During the last 5 minutes of baking time drizzle the caramel sauce over the top of the bread pudding. Cook for the last 5 minutes.
Remove from oven and serve immediately with vanilla ice-cream or fresh whipped cream.

WICKED WITCH CUPCAKES

2010-10-28T14:27:00.001-05:00

Halloween is one of my favorite events to plan a party for. There are so many fun adult food and beverages, but there is also so many cute kids recipes to make....it is all about the kids right..wink, wink! Anyway, here is another fun idea that I got from those little cookbooks you find in the check out line at the grocery store. This book was called "Taste of Home Holiday: Halloween Food & Fun". I always try to make something fun for our annual Halloween party especially for the kids. This year I picked the Wicked Witch Cupcakes! They were too cute to pass up! I did however really simplify it for myself and just bought a box cake instead of making home-made cupcakes from the recipe they provided. I will attach the recipe for the cupcakes below, but if you are like me and want to make things easier...just use a chocolate cake mix.

WICKED WITCH CUPCAKES

1 chocolate box cake or cake recipe below
1 - 16 oz. can vanilla frosting
green food coloring

For Home Made Cupcakes:

1/2 cup butter softened
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt
1 1 /4 cups milk

Witch Hats:

1 - 16 oz. can vanilla frosting
2 tsp. milk
assorted food coloring of your choice
12-16 ice cream sugar cones
Fruit roll ups, licorice and assorted candies of your choice to decorate

Prepare box cake mix.
If you are making the home-made cupcakes: In large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat until just combined.
Fill paper or foil lined muffing cups two third full. Bake at 350 degrees or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to cool on a wire rack; cool completely.
Tint one can of frosting green; frost tops of cupcakes. For hats, combine the second can of frosting with the 2 tsp. of milk; tint with your choice of food coloring. Frost outside of ice cream cones. Using small cookie cutters, cut out shapes from fruit roll ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. ** Can also use other candies to decorate witchs hat and face: m&m's for eyes, candy corn for noses, etc...

* Makes one dozen cupcakes

DIVITO FAMILY LASAGNA

2010-10-27T16:07:00.002-05:00

Every year right around Thanksgiving time I start to crave my Grandma's lasagna. Every Thanksgiving my Grandma used to make her lasagna as a first course to our Thanksgiving meal. Yes, that is right....we each ate a huge piece of lasagna before we moved on to the turkey, stuffing, mashed potatoes and gravy and pumpkin pie! What can we say...we are Italian! Since my Grandmas passing my family has kept the tradition alive. This year we will be celebrating Thanksgiving with my husbands family so I know I will be missing out on my large hunk of lasagna. It was for this reason that I made a huge batch of lasagna a few weeks ago. To make it a bit easier on me I always make a huge batch of marinara sauce and freeze it in smaller batches. When I make the lasagna I take a batch of my marinara sauce out and just add a 1/2 pound of ground meat to the sauce....tadah....I then I have my lasagna sauce. This lasagna is great! It has been a family tradition for years and will be for years to come!

DIVITO FAMILY LASAGNA

1 - 1 1/2 lb. lasagna noodles
2-3 pounds ricotta cheese
1 egg per pound of ricotta cheese
1 lb. ground meat (1/2 for sauce and 1/2 for lasagna filling)
1/2 cup chopped italian parsley
2 cups fresh grated parmesan cheese (1/2 cup for lasagna filling and 1 1/2 cups between lasagna layers.
16 oz. mozerella cheese - shredded
salt, pepper and red pepper flakes to taste
1 batch meat sauce (see recipe for marinara sauce below)

** If you want more layers to your laagna use the higher amounts in the recipe.

Bring a large pot of salted water to a boil. Add lasagna noodles one at a time. Stir. Cook noodles about 8 minutes or so until cooked al'dente. Drain noodles and pat dry with a paper towel. Line a baking sheet with waxed paper. Place lasagna nooodles on wax paper in one single layer. Place a sheet of waxed paper between each layer of lasagna noodles so they do not stick together. Set noodles aside.

Heat large skillet over medium high heat. Add 1 lb. pound of ground meat to skillet and brown the meat. Add 1/2 the meat to the pre-made marinara sauce in a large pot on the stove. Simmer for at least 1/2 hour. Add the other 1/2 of the ground meat tot he lasagna fillling.
Make the lasagna filling: mix the ricotta, 1/2 cup parmesan cheese, 1/2 pound browned ground meat, parsley, eggs, salt, pepper and crushed red pepper. Mix well.

Layer the lasagna: Take a large baking dish or lasagna pan and place a large ladle of the meat sauce over bottom of pan. Add a layer of the lasagna noodles, followed by ricotta cheese mixture, mozerella cheese, another ladle of sauce, sprinking of grated parmesan. Continue this process layer by layer ending with a layer of noodles. Ladle some sauce over the last layer of noodles and sprinkle with some grated parmesan cheese. At this point you could either cover with aluminum foil and place in fridge until ready to cook or you could cook the lasagna right away.
Pre-heat oven to 350 degrees. Place lasagna in oven uncovered into oven and cook at 350 degrees for about 45 minutes or until heated through and bubbling.

GRANDMA'S HAMBURGER & NOODLES

2010-09-23T11:47:00.000-05:00

My grandma used to make this dish for my mom when she was growing up. My mom made this dish from my brother's, sister and I when we were growing up. And now I have started to make this dish for my family. I started really craving this dish when I became pregnant. My whole family was up at the cabin this summer and my mom was taking requests as to what we all would like to eat for our dinners while we were up there. I immediately told her that her Hamburger & Noodles were a must! I recently just made it again for my family and it is a huge hit! This dish comes from the Swedish/German side of my family instead of my usual Italian side. It is so comforting! I want to say it is almost like Shephards Pie deconstructed, but instead of mashed potatoes you use pasta. Also, if you double it like I do you will have left overs for dinners and lunches for a few days. My husband is not a big left overs fan. He will eat leftovers the next day only. But when I make Hamburger & Noodles he will eat them for dinner the next night and then lunch for the next few days. The secret ingredient (which is not so secret anymore) is spice - Allspice. It adds a flavor to this dish that really makes it unique. We also garnish with some Lesuer peas and fresh grated parmesan cheese. This is the only way my daughters will eat peas. Everyone in my family loves this dish....please try it with your family, I know they will love it too!

GRANDMA'S HAMBURGER & NOODLES

1 lb. ground beef or ground turkey
1 medium sized onion - chopped
2 garlic cloves - chopped fine
10 baby carrots - halved
3 cups beef broth
1/2 tsp. all spice
salt & pepper to taste
1/4 cup cold water
1-2 TB. flour
1 lb. elbow noodles
Lesuer peas & fresh grated parmesan for garnish

In a large skillet brow the ground beef/turkey. If you use ground beef you will probably have to drain off some of the fat.
Add the onions and garlic and cook for about 3 minutes.
Add carrots, beef broth, all spice, salt and pepper. Stir; and simmer until carrots are tender; about 20 minutes.
Add flour to a 1/4 cup of cold water. Whisk until smooth. Add the flour mixture to the beef mixture. Stir well. Simmer for about 5 minutes or until the sauce thickens a bit.
Cook the elbow noodles al'dente and drain.
Place noodles in a serving bowl and ladle the beef mixture over the noodles.
Garnish with a can of Lesuer peas and some fresh grated parmesan cheese.

TAGLIATELLE & SHRIMP W/ A ROASTED TOMATO SAUCE

2010-09-19T21:33:00.000-05:00

So I have actually found time to make a few really awesome recipes lately. Because I am pregnant they have mostly turned out to be really homey & stick to your ribs meals. This is ok, because fall is coming and these are the foods I believe we all turn to when the weather starts to get a bit cooler. I came up with a great pasta dish using one of my favorite pastas; Tagliatelle. This pasta is almost like a ribbon and wider than fettucinni. I took some grape tomatoes and tossed them with some garlic, olive oil, salt, pepper and crushed red pepper and roasted them in the oven until they "popped". I tossed the al'dente pasta along with the roasted tomato sauce and some shrimp and it turned out to be one of the best meals I have cooked in a long time (does that say too much since I have been cooking buttered noodles for 3 months?)!! Anyway, this pasta dish is sure to be a hit for your family and friends. It is very quick and easy to make and tastes amazing!

TAGLIATELLE & SHRIMP W/ A ROASTED TOMATO SAUCE

3 cups grape tomatoes - halved cross wise
6 TB. olive oil (divided)
5 garlic cloves - sliced thin crosswise
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. crushed red pepper
20 large shrimp - raw, but cleaned and shell removed
1/2 cup dry white wine
1/2 cup pasta water
salt, pepper and crushed red pepper to taste
1 lb. Tagliatelle pasta - cooked al'dente
1 cup (plus more for garnish) freshly grated parmesan cheese
1/4 cup (plus more for garnish) fresh chopped basil

Place the tomatoes, 4 TB. olive oil, garlic, salt, pepper and crushed red pepper in a bowl. Stir to coat.
Place the mixture on a flat baking sheet and roast in oven at 325 degrees for about 20 minutes. The tomatoes will "pop" and be very soft, but do not let them completely fall apart.
Once the tomatoes have finished roasting take them out of the oven and place them in a large thick sided pan. Add last 2 TB. of olive oil, and white wine. Let the mixture simmer for about 3 minutes until reduced a bit.
Add salt, pepper and crushed red pepper to taste.

Add the shrimp and let simmer in sauce for about 3 minutes.
Add the al'dente pasta along with the 1/2 cup of hot pasta water. Toss and mix well. Simmer for about 3 more minutes so that pasta can absorb some of the juice. Do not over cook as you want the pasta al'dent.
Remove from heat. Add the parmesan cheese and fresh chopped basil. Toss to coat pasta.
Place pasta in serving bowl. Garnish with parmesan cheese and a bit of basil. Serve.
Place in ser

BUTTERED NOODLES

2010-09-08T07:20:00.000-05:00

So to all my "followers" who have noticed that I have only posted about 2-3 recipe posts in the last month or two....you probably think that I have thrown in the towel and given up on all this blogging business....wrong. I have not given up.....I am pregnant! The last couple of months I have been so tired and sick to my stomach that I miles well have been in a coma! So unless I started to post "Hot Buttered Noodles", "Toast" and an occasional " Fruit Smoothie" as my recipes I really have not had to many new recipes to post. My poor husband thought he was going to starve to death! Just the smell of any kind of food brought on a gagging reflex that I had no idea I had. BUT...have no fear...now that I am in my second trimester I feel like a new woman. Actually, compared to the last couple of months I feel like SUPER WOMAN! I have been trying out some new recipes and cannot wait to share them with you. If you have a little patience with me I will be back to my old self in no time....well that is until third trimester...and then again until after the baby is born...then again until after the baby is sleeping through the night.....well let's just say that I am going to try to post as many recipes as I can....take it one day at a time.

MEXICAN MINESTRONE

2010-08-16T20:06:00.000-05:00

Ok...so it has been since August 2nd since I last posted. What can I say...things have been crazy here. Here are some of my reasonings: it is summer, I have two two years olds, it is summer and oh ya... and did I mention that I have two two years olds? But...here I am now. It is funny that it is summer, but this is a posting for soup. It has lots of great ingredients in it...and plus it has been so hot here lately (in the 90's) we have been spending a lot of time indoors in the cool air conditioning. Hey....the electric bill could be half the size of our mortgage so we should all just sit inside and enjoy it right! So made this awesome soup that has a mexican flavor...so I called it Mexican Minestrone. Tell your kids it is kinda like taco soup and they will eat it...vegies and all!

MEXICAN MINESTRONE

2 TB. olive oil
1 lb. ground turkey or ground beef
1 yellow or white onion chopped
2 garlic cloves chopped fine
1 (15 oz.) can black beans- rinsed and drained
2 (14 oz.) cans diced tomatoes with juice
1 (15 oz.) can corn - drained
1 1/2 cups chopped zuchinni
2 cups chopped broccolli heads
About 10 cups chicken stock or chicken broth
2 TB. taco seasoning
salt and pepper and crushed red pepper to taste
1/2 lb. small noodles (cooked aldente)
shredded mexican cheese, sour cream and diced avacado for garnish

Heat the olive oil in a large dutch oven or soup pot. Add the ground turkey or ground beef and brown and cook until about 90% done.
Add the onion and garlic - saute for 2 minutes stirring well into the ground meat.
Add the black beans, diced tomatoes with juice, zucchinni and broccolli. Stir well.
Add the chicken stock or broth and stir well.
Add the taco seasoning, salt, pepper and crushed red pepper - stir well. Turn heat to "simmer" and cover. Let cook for about 30 to 45 minutes.
To serve: ladle soup into large bowl. Add a scoop of noodles, shredded cheese, sour cream and diced avacado for garnish.

MEXICAN MINESTRONE

2010-08-16T19:52:00.000-05:00

Ok...so it has been since August 2nd since I last posted. What can I say...things have been crazy here. Here are some of my reasonings: it is summer, I have two two years olds, it is summer and oh ya... and did I mention that I have two two years olds? But...here I am now. It is funny that it is summer, but this is a posting for soup. It has lots of great ingredients in it...and plus it has been so hot here lately (in the 90's) we have been spending a lot of time indoors in the cool air conditioning. Hey....the electric bill could be half the size of our mortgage so we should all just sit inside and enjoy it right! So made this awesome soup that has a mexican flavor...so I called it Mexican Minestrone. Tell your kids it is kinda like taco soup and they will eat it...vegies and all!

FETTUCINNI WITH ROASTED PEPPERS AND GRILLED CHICKEN

2010-08-02T21:57:00.000-05:00

I make a killer roasted red pepper appetizer. After I roast and peel the peppers I slice them and then slow cook them with some olive oil, garlic, celery leaves, italian parsley, water and some salt & pepper. I cook them on low for about 20 minutes until all the flavors meld together. This produces the most wonderful olive oil/ juice that you can imagine. I serve these with some toasted baguettes which sops up the olive oil/juice until you can get the last drop. This juice is so good that I started to think of a pasta dish that I could make that incorporated this wonderful roasted peppers with their juice, but add some more ingredients to make it a meal. What I came up with was awesome! It was a creamy pasta dish, without the cream. I grilled up and sliced some chicken breasts and tossed those along with the roasted peppers with some fettucinni. This dish really is decadent without all the heavy cream.

FETTUCINNI WITH ROASTED PEPPERS AND GRILLED CHICKEN

For Roasted Peppers:

3 Tri-colored peppers: red, yellow and orange
4 TB. olive oil
3 garlic cloves chopped
1/2 cup chopped fresh italian parsley
2 TB. chopped fresh celery leaves
1/2 cup water
1 tsp. salt
pepper to taste

For Pasta:

Roasted Red Peppers with juice
3 large chicken breasts - grilled and sliced into 1/2 inch slices
1 pound fettucinni
1 cup fresh grated parmesan cheese (plus more for garnish)
juice of 1/2 lemon
1 1/2 cups pasta water
salt, pepper and crushed red pepper to taste

Rub the whole peppers with 1 TB. of the olive oil. Place them on a baking sheet in a 400 degree oven. Turn the peppers every few minutes so that each side is roasted with some black "char" marks.
Remove peppers from oven. Cover tightly with aluminum foil and let cool for about 15 minutes. Once the peppers have cooled you can peel the charred skin off with a knife until all the pepper skin is removed.
Cut the peppers into 1/2 inch strips and place in a sauce pan. Add the chopped garlic, parsley, celery leaves, water, salt & pepper. Stir well. Let simmer on medium heat for about 20 minutes. Remove from heat and set aside.
In the meantime; Cook the pasta in salted boiling water until al'dente - about 8 minutes. Before straining the pasta reserve about 1 1/2 cups of the hot pasta water.
In a large high side skillet add the roasted peppers with the juice they created along with the pasta. Stir and cook over medium heat. Add the parmesan cheese and the lemon juice. Stir well. Slowly add the reserved pasta water while continuously stirring the pasta. This will create a creamy sauce for the pasta. Season with salt and pepper. Add the grilled chicken. Toss all together so that the creamy sauce covers the chicken and pasta. Serve immediately with parmesan cheese on top for garnish.

SUGAR SPOT BANANA MUFFINS

2010-07-26T21:12:00.000-05:00

So you may be wondering why I am so many baked goods using banans. My answer is simple....I buy a lot of bananas and we don't end up eating them before the sugar brown spots show up. So I have a habbit of placing the brown bananas in a freezer bag and then throwing them in the fridge. Frozen brown bananas are super sweet and make the best banana coffee cake, muffins and bread. Recently I made the best banana muffins. Since the recipe called for the bananas with the brown spots they called it Sugar Spot Banana Muffins. They were super quick to make and super simple.

SUGAR SPOT BANANA MUFFINS

2/3 cup packed light brown sugar
1/4 cup vegetable oil
1 large egg
1 large egg white
3/4 cup mashed ripe banana
1/3 cup milk
1 1/3 cups flour
2/3 cup honey-crunch wheat germ
1 1 /2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Pre-heat oven to 350 degrees.
Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.
Combine flour, wheat germ, baking powder, baking soda and salt in a medium bowl; stirring well with a whisk. Add to sugar mixture ; beat until just moist.
Spoon batter into 12 muffin pan lined with paper muffin cups. Bake at 350 degrees for about 20 minutes or until muffins spring back when touched lightly in the center. Cool in pan 5 minutes on wire rack; remove from pan and finish cooling on wire rack.

MEDITERRANEAN COUSCOUS SALAD

2010-07-18T09:29:00.000-05:00

I don't know about you guys but when it comes summer time I get addicted to any kind of salads that I can get my hands on. I just love using all the fresh vegies and fruit from all the farmer's markets and also using the fresh herbs that we grow in our own garden. Taking all the fresh ingredients and making wonderful and flavorful salads is a knack that I got from my mom. Growing up she always put together summer meals that consisted of fresh herbs and vegies. This week I was visiting my mom and she had a leftover couscous salad that she made for her and my dad the night before. I had to have seconds it was so good. I decided to re-create this salad for my husband and I. I adapted it a bit and added some feta cheese, but all in all it basically was her "brain child". I served my Mediterranean Couscous Salad with some Lemon Oregano Grilled Chicken and fresh green beans. Again, this meal was a runner up for a perfect summer meal!

MEDITERRANEAN COUSCOUS SALAD

1 (7.6 oz.) Plain Flavored Couscous
1/2 can ( about 6 oz.) pitted black olives - cut in half
12 oz. quartered artichokes - roughly chopped
1 cup grape tomatoes - quartered
5 oz. crumbled feta cheese
Juice of 1/2 a lemon
1/4 cup good quality olive oil
dash of garlic powder
salt, peper & crushed red pepper to taste
3 TB. rough chopped fresh basil

Cook couscous according to directions. Place in large bowl and set in fridge to cool.
Once couscous is cooled add the rest of the ingredients in order listed. Mix well & place in fridge for at least one hour.
Serve

ANTIPASTA PASTA SALAD

2010-07-15T09:35:00.000-05:00

Last summer my family and I were going to Indiana to visit my husbands brother and his family. When I asked what I could bring they said they would love it if I brought an "antipasta salad". I was not sure if that meant an antipasta appetizer of marinated vegetables or if it meant a pasta salad. So I decided to make a pasta salad that had marinated vegetables, salami & cheese in it. I called it my Antipasta Pasta Salad. It turned out to be a hit. This past week-end we visited our family in Indiana again. I decided to make this salad since it was such a hit the first time. The flavors and ingredients of this salad work extremely well together. You can serve this salad along side burgers, chicken, pork or steak.

ANTIPASTA PASTA SALAD

2 lbs. frozen cheese tortellini
1 (12 oz.) can pitted black olives - cut in half
2 cans quartered artichoke hearts
1 1/2 cup grape tomates - quartered
8 oz. salami cut into 1/2 inch strips
8 oz. provolone or mozerella cheese cut into 1/2 inch cubes
1 (12 oz) jar roasted red peppers cut into 1/2 inch slices
1 (12 oz) jar banana peppers (drained)
4 TB. chopped fresh basil
1 packet dry italian salad dressing
1/3 cup olive oil
1/3 cup red wine vinegar
4 TB. parmesan cheese
Juice of 1 lemon
1 TB. fresh oregano
1 TB. chopped red onion
2 TB. chopped italian parsley

In a large pot of salted boiling water add the tortellini. Cook for just 3-4 minutes - the tortellini will float.
Rinse pasta under cold water.
Add pasta to a large bowl. Add the rest of the ingredients to the pasta. Stir well.
Cover and place in fridge for at least 2 hours.
Serve

GRILLED SKIRT STEAK W/ GRILLED TUSCAN BREAD SALAD

2010-07-07T10:09:00.000-05:00

I believe I have created " The Perfect Summer Meal"! This is very exciting to me. The key to this dinner is to use very fresh ingredients. It is a simple grilled steak served with a tuscan salad atop a slice of grilled rustic italian bread. My tuscan salad consists of a spring green mix,, fresh grape tomatoes, artichoke hearts, northern beans, kalamata olives, fresh chopped basil and mozerella cheese. It is super simple to make, but the flavors of this dish are outstanding! I season and layer each component to this salad so that every layer comes together with the best flavors imaginable. Whether you are making a summer meal for your family or for guests this dish is sure to please!

GRILLED SKIRT STEAK W/ GRILLED TUSCAN BREAD SALAD

For the sliced bread layer:

Sliced Rustic Italian Bread - 2 slices per person
2 TB. olive oil
salt & fresh ground pepper
1 large mozerella cheese ball - broken into 1 inch pieces

Brush both sides of each piece of bread with the olive oil. Sprinkle both sides with salt and pepper.
Grill each side of the bread for about 3 minutes per side or until nice grill marks show up. Set aside.

For the Spring Mix Salad:

3 cups baby spring mix salad
2 TB. olive oil
1 TB. red wine vinegar

kosher salt and fresh ground pepper

Toss all ingredients in a medium bowl. Set aside.

For the Tuscan Salad:

1 cup grape tomatoes sliced crosswise into three pieces

1 cup artichoke hearts - chopped into 1/2 inch pieces
1 cup northern beans - rinsed and drained
4 TB. kalamata olives - pitted and sliced in 1/2
1 TB. olive oil
salt, pepper and red pepper flakes
1 TB. chopped fresh basil

Mix all ingredients in bowl and set aside.

For the Steaks:

2 strip steaks
1 TB. olive oil
salt and fresh ground pepper

Drizzle steaks with olive oil on each side. Sprinkle each side with salt and pepper.
Grill steaks to your liking leaving great grill marks.

To assemble:

Place two grilled pieces of bread on each plate.
Place broken up pieces of mozerella cheese over each piece of bread.
Place a layer of the spring salad mix over the cheese.
Place a layer of the tuscan salad over the spring mix salad.
Serve grilled steak on the side of the salad.
Serve with knife and fork.

HAPPY 4TH OF JULY!!!

2010-06-30T07:58:00.000-05:00

Nothing says July 4th in the good ol' USA as good as a cherry pie does. So I have "one upped" the cherry pie and have created Individual Cherry Cheesecake Cobbler Pies! Ok...say that three times fast. These individual desserts are to die for! The are the perfect combination of cherry pie, cheesecake and cherry cobbler. Place a nice big scoop of vanilla ice-cream on top and you have got a killer dessert. I am telling you, even people who don't like dessert loved these when I made them. To make it super simple for yourself purchase pre-made pie crust instead of making your own....that will really save you a lot of time. Try this dessert for your 4th of July celebration...they will be the hit of the party!!!

INDIVIDUAL CHERRY CHEESECAKE COBBLER PIES

*Makes about 10 individual pies.

2 - prepared pie crusts
2 - packages cream cheese softened
1 cup brown sugar, divided
2 eggs
2 - 21 oz. cherry pie filling

2/3 cup flour
1 tsp. cinnamon
2/3 cup quick cooking oats
1 stick butter
miniture quiche/tart pans

Roll out pie dough and cut out discs of dough so that each disc is 1 inch larger in diameter than the tart pans.

Place pie dough discs into individual tart pans and form them around edges and bottom.
In a large bowl mix cream cheese and 1/2 cup brown sugar with an electric mixer until well blended. Blend in eggs.
Pour cream cheese mixture into pastry shells in tart pans.
Top cream cheese mixture with cherry pie filling - about 1/4 to 1/2 cup per pie shell.

Mix flour, oats, remaining brown sugar and cinnamon in a medium bowl. Cut in butter until mixture resembles course crumbs. Spoon crumble mixture over cherry pie filling.
Place all tart pans on a baking sheet.
Bake at 375 degrees for about 30 to 40 minutes or until lightly browned and bubble.
Remove from oven and cool on wire racks. When completely cool remove bottoms and sides of tart pans.
Serve indivuidual pies with scoops of vanilla ice-cream or fresh whipped cream.

BANANA COFFEE CAKE WITH MACADAMIA NUTS & COCONUT

2010-06-29T21:32:00.000-05:00

My sister and some friends of ours were all going to the Tim McGraw concert this past saturday. I was having everyone over for some cocktails and apps (recipes to come at a later post) and then after the concert everyone was coming back to my house to spend the night....total girls night...yeah! For the next morning I had planned a great breakfast; fruit, yogurt and granola parfaits along with this amazing Banana Coffee Cake w/ Macadamia Nuts & Coconut. I actuall kept the macadamia nuts off the top because my girls cannot eat nuts yet and I also kept the coconut off because my sister does not like coconut. The coffee cake was great without those ingredients, but I am sure it would have been even better when they are added. The cake is actually pretty sweet. Our friend Megan said, " I could throw some cream cheese frosting over the top and call it a dessert." This being said, if you want it less sweet you could add less sugar. It was really great though. Super moist and full of banana flavor. If you have some bananas going brown in your house whip up this coffee cake...you will love it!

BANANA COFFEE CAKE W/ MACADAMIA NUTS & COCONUT

cooking spray
1 1/3 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup mashed ripe banana (about 2 large bananas)
3/4 cup granulated sugar
3 TB. vegetable oil
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
1 large egg
1/4 cup packed light brown sugar
1 TB. water
1 TB. butter
2 TB. chopped macadamia nuts, toasted
2 TB. flaked sweetened coconut

Preheat oven to 350 degrees
Coat a 9 inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Combine flour, salt, baking powder, and baking soda in a bowl, stir with a whisk.
Combine banana and next 5 ingredients (banana through egg) in a large bowl. Beat with a mixer at medium speed for one minute or until well blended.
Add flour mixture to banana mixture and beat until blended.
Pour batter into prepared pan.
Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean.
Cool in pan for 10 minutes on a wire rack. Remove from pan. Carefully peel off wax paper.
Combine brown sugar, water and butter in a small sauce pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake and serve warm. It is also good served at room temperature.

GREEK PASTA SALAD

2010-06-29T07:46:00.000-05:00

My neighbor and friend, Amanda, made this awesome greek pasta salad a couple week-ends ago. She sent me home with a big tupper-ware filled with some leftovers. It was so good! I ate it all in one day! Every time I would go in the fridge for just one bite it would turn into two bites and then three bites...ok you get the picture...I really, really liked it! I liked it so much that I decided to make my own version of this salad this past friday night. It was the easiest pasta salad to make. Just some pasta, tomatoes, cucummbers, black olives, feta cheese and some greek seasonings and you have got a great summer salad. I served my
Greek Pasta Salad with some balsamic grilled pork chops and called it a meal!

GREEK PASTA SALAD

* I made my version with a whole wheat rotini, but you can use any type of pasta that you would like.

1 lb. pasta
6 oz. black olives or kalamata olives - cut in half
1 pint grap tomatoes - cut in half
1 cucumber - peeled and cut into 1/2 inch cubes
5 oz. crumbled feta
1/3 cup olive oil
1/3 cup red wine vinegar
2 TB. dried oregano
salt, pepper and crushed red pepper to taste

Boil a pot of salted water. Add pasta and cook until is is aldente - about 8 minutes. Drain pasta and run under cold water to cool. Place pasta in a bowl and drizzle a bit of olive oil over it to prevent it from sticking.
Add the rest of the ingredients olives to salt and pepper to the pasta. Mix well.
Cover and place in fridge for at least 2 hours.

THE "GUYS APP"

2010-06-23T08:56:00.000-05:00

When my husband and I were in Germany a few years ago we had different views on the food there. Sauasage & kraut was what the meals consisted of. Throw in a pretzel, some mustard and some spatzel and you got yourself an authentic German meal. After a week of eating nothing but sausage and kraut I was dreaming of the days when I would be back home eating a nice green salad or some mixed vegies and fruit. Don't get me wrong, I completely loved Germany, the food included...BUT.....the sausage thing can get really old. My dear husband on the other hand absolutely could not get enough German sausage! He mixed that in with some fried pork cutlets...and let me tell you he was in Heaven! This past Sunday was Father's Day. My brother and sister n' law host a family party. My job is to bring an appetizer. I always try to think of an app that all the "dads" will like. This year I came up with a good one! I actually did not invent the recipe because overall they are just "Pigs In A Blanket", but my version was the gourmet version because I used high quality polish sausage and vienna beef hotdogs. I sliced the sausages and wrapped them up in a crescent roll and baked them until golden. I also got three different kinds of gourmet mustard at Caputo's (Honey Mustard, Hot & Spicy and a really good Stone Ground Brown. The guys went crazy for them. The next time you want to make your man happy make these...this recipe truly should just be called
"The Guys App"!

GOURMET PIGS IN A BLANKET W/ MUSTARD

(aka THE GUYS APP)

6 high quality gourmet polish sausage (pre-cooked)
6 high quality vienna beef hotdogs (pre-cooked)
2 packages Pillsbury crescent rolls
assorment of gourmet mustard

Slice the polish sausage and hotdogs into 1 inch thick bite size pieces - set aside.
Unwrap the crescent rolls and unroll them. Slice the individual crescent rolls into 1/2 inch pieces.
Wrap one 1/2 inch crescent roll piece around each of the polish & hotdog slices.
Place wrapped sausages on a baking sheet in a single layer.
Bake at 350 degrees for about 15 minutes or until golden in color.
Serve with assortment of gourmet mustard for dipping.

HOUSEWARMING PARTY

2010-06-21T14:35:00.000-05:00

This past week-end I was asked by our friends and neighbors (John & Amanda) to cook for their house warming party. I jumped at the chance to cook for another party! They were having about 50 or so people so I knew I was feeding a crowd. Here was the menu:

HOUSE WARMING MENU:

Spring Green Salad with Fried Pancetta & Blue Cheese
Penne Pasta with Home-Made Marinara
Grilled Italian Sausage with Roasted Tri-Colored Peppers & Onions
Home-Made Meatballs
Fresh Italian Rolls
Dessert Tray: Smore Brownies, Cherry Cheesecake Cobbler Bars and Chocolate Chip Cookies

I believe the party turned out fabulous! The food was great! John & Amanda made awesome appetizers, cocktails and cold salads which really added to the festivities as well. Actually Amanda made this awesome Greek Pasta Salad that I am going to get the recipe for and post it here soon! I have included all the wonderful recipes in this post. Should you ever need a party catered please feel free to contact me. This menu would be perfect for any gathering; graduation, baptism, housewarming, birthday, etc.....

SPRING GREEN SALAD W/ FRIED PANCETTA & BLUE CHEESE

* This salad has only a few choice ingredients in it as well as a great dressing that you can serve tossed with the salad or off to the side. Pancetta is an italian cured bacon like meat...BUT....way, way better. If you have not tried fried pancetta please run to your nearest italian deli and fry some up....it really makes a statement in this salad. I tripled the recipe to serve 50, but the exact recipe below feeds about 10-12 as a side dish.

•5 cups chopped romaine lettuce
5 cups spring green salad mix
•1/2 red onion thinly sliced
•4 oz. blue cheese, crumbled
•4 oz. thin sliced prociutto, cut into 2 inch squares and fried in olive oil (dry on paper towel to soak up extra oil)
•1 recipe for salad dressing (see dressing below)

Place the lettuce in a large bowl or large platter. Add sliced onion, blue cheese, and prociutto. Add salad dressing and toss salad. Serve immediately.

SALAD DRESSING

•1 garlic clove, minced
•1/4 tsp. salt
•1/2 tsp. dry mustard
•1/4 cup red wine vinegar
•1/4 cup white wine vinegar
•3 tsp. sugar
•3/4 cup vegie oil
•1/4 cup olive oil
•oregano to taste
•crushed red pepper flakes to taste
•ground black pepper to taste

1.Place garlic cloves, salt, dry mustard, red & white wine vinegar and sugar in a large bowl. Whisk together.
2.Slowly add the vegie oil and olive oil whisking constantly.
3.Add oregano, crushed red pepper flakes and pepper to taste. Whisk well.
4.Place in salad dressing bottle or smaller bowl and place in refrigerator.
5.Use when salad is ready.

PENNE PASTA W/ HOME-MADE MARINARA

2 TB. Butter
1/2 c. olive oil
10 garlic cloves chopped
3 - 28 oz cans crushed tomatoes
2- 14 oz. cans tomato sauce
1 TB. chopped fresh oregano
3-4 TB. chopped fresh basil (about 12 basil leaves)
salt, pepper and crushed red pepper flakes to taste
water
3 bay leaves
1 tsp. of sugar
2 lbs. of penne pasta or other pasta of your choice

1. Heat olive oil and butter in a heavy bottom sauce pan or pot.
2. Add garlic and saute 3-5 minutes
3. Add basil and oregano - cook 2 minutes
4. Add crushed tomatoes, tomato sauce, salt, pepper, red pepper and sugar to your liking and cook 5
minutes.
5. Add about 1/2 cup to 1 cup water ( I usually do this by adding some water to empty tomato cans and
swishing water around to get all the juice from the cans). Add this water to sauce in pot. Stir.
6. Let sauce cook on medium for about half an hour.
7. With a hand blender puree the tomato sauce until smooth.
8. Cook for one more hour on low. Can cook for more, but an hour usually does the trick.

GRILLED ITALIAN SAUSAGE W/ TRI-COLORED PEPPERS & ONIONS

* I made this recipe for 50 people, but you can adapt it to feed less.

24 italian sausage (I use mild, but you could use hot or half mild & half hot) - cut in half
8 bell peppers (assorted colors: green, red, orange or yellow) - sliced into 1 inch strips
4 onions cut into 1 inch strips
1/4 cup olive oil
1 TB. rosemary
1 TB. oregano
crushed red pepper to taste

Grill italian sausage until 90% cooked. Takes about 8 minutes per side.
In the meantime place peppers & onions in a large roasting pan. Drizzle with olive oil, rosemary, oregano and crushed red pepper and mix well. Set aside.
When sausage is done grilling place sausage in roasting pan with peppers and onions - mix well.
Place in oven at 375 degrees. Roast for about 20 minutes stirring often. Sausage should be cooked all the way through and peppers should be slightly roasted but not soft.
Take out of oven and serve.

HOME-MADE MEATBALLS

• 2 1/2 lbs ground meat (either all beef or 1/2 beef and 1/2 pork)

• 1/4 cup fresh chopped italian parsley
•1 tsp. oregano
•1 tsp. basil
•1 tsp. garlic powder
•1/2 tsp. kosher salt
•3/4 cup grated parmesean cheese
•2 1/2 cups italian breadcrumbs (plus more for rolling the meatballs in)
•2 or 3 eggs - slightly beaten
•1/2 cup milk

1. Place all ingredients in a large bowl. I personally mix my meatballs with my hands, but you could also mix
     all together with a large spoon.
2. Roll about 1/2 cup measurements of meatball mix into a round ball. Place on a baking sheet lined with
     wax or parchment paper.
3. Place about 1 cup of breadcrumbs in a large flat plate. Take each meatball and roll in breadcrumbs so
    there is a light coating of breadcrumbs all over the meatball. I do this to form a barrier or crunchy coating
    on the meatballs for frying.
4. In a large skillet place about 1/4 cup olive oil. Fry / brown the meatballs on each side. * At this point you
could also place all meatballs on a non-greased baking sheet and bake at 375 degrees for about 45
   minutes. I personally do not do this because I feel they get too "soft". I would rather fry them.
5. To finish cooking place the meatballs in the sauce while it is slow cooking on the stove or you could place
     the meatballs in a large baking dish or roasting pan - cover them completely with the sauce and bake at
    350 degrees for about 20 minutes or until meatballs are fully cooked all the way through. I usually do this
    step when I am cooking for a larger crowd.

SMORE BROWNIES

1 package brownie mix (make according to directions: eggs, vegie oil, water, etc...)
6 graham crackers broken into pieces
1 package milk chocolate or semi-sweet morsels
2 cups mini marshmallows

1. Make the brownie mix according to the package directions adding the correct amount of eggs, oil and
water it calls for. Mix brownie mix until well blended.

2. Spray a 9x12 baking dish with
cooking spray.

3. Pour the brownie mix evenly into the baking dish.
4. Place brownie mix into a pre-heated (350 degrees) oven and bake for about 10-15 minutes until lightly

set.

5. Take brownies out of oven. Sprinkle the graham crackers over the mix. Then sprinkle the chocolate

chips over the graham crackers. Last sprinkle the marshmallows over the top.

6. Place brownies back into over and bake for another 15 minutes or so until the marshmallows or a nice

golden color - they will have the look of a smore.

7. Take browies out of oven. Let them cook completely in pan for about an hour or so.
8. Cut brownies into small squares. Place on platter and sprinkle with powdered sugar.

CHERRY CHEESECAKE COBBLER BARS

2 cups flour

1 1/2 cups uncooked quick-cooking oats
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1 (8 oz.) packaged cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1/4 tsp. almond or vanilla extract
1 (21 oz.) cherry fruit filling

1 .Line a 13 x 9 inch pan with aluminum foil. Lightly grease foil.
2. Combine first four ingredients in a large bowl, stir until crumbly * I use my hands to make a crumbly crust.
3. Reserve 1 cup crumb mixture. Press remaining mixture unto the bottom of prepared pan.
4. Bake at 350 degrees for about 15 minutes.
5. Beat cream cheese at medium speed with an electric mixer 1 minute or until fluffy.
6. Gradually add condensed milk and almond or vanilla extract, beating until smooth.
7. Spread over crust, and top with cherry fruit filling.
8. Sprinkle with reserved 1 cup crumb mixture.
9. Bake at 350 degrees for 45 to 50 minutes or until golden.
10. Cool on a wire rack. Lift cheesecake out of pan using foil. Cool completely.
11. Place in fridge for a few hours. Cut into bars and serve or continue to chill.
12. Dust bars with powdered sugar.

*Makes about 15-20 bars depending on how big you make them. I make them into 3x2 rectangles so they are on the smaller side. This way your guests can have a little of another dessert as well.

PASTA WITH FRESH ASPARAGUS PESTO

2010-06-16T22:19:00.002-05:00

I love asparagus, but you can only make and eat asparagus spears every so often. I am always trying to come up with new and fun ways to incorporate asparagus into my recipes. A few nights ago I came up with a WINNER! Dinner consisted of a fabulous Pasta with Fresh Asparagus Pesto. I used a whole wheat angel hair pasta, but you could use any kind of pasta. I pureed some par-boiled asparagus spears with some fresh basil from my garden, olive oil, parmesan cheese, halved grape tomates and salt & pepper. It was the easiest thing to make and the taste was super fresh....great summer flavor. It was a light pasta dish that I served on the side of a lemon chicken. I tossed in a side salad of fresh greens, artichoke hearts and black olives and we had an awesome summer meal!

PASTA WITH FRESH ASPARAGUS PESTO

1 lb. asparagus spears - tough ends trimmed
1/2 cup fresh basil leaves
1/2 cup grated parmesan cheese
3 garlic cloves - quartered
1/2 cup good quality olive oil
salt, fresh ground pepper & red pepper flakes to taste
1 lb. pasta
1/2 cup pasta water
1 cup halved grape tomatoes

In a large pot of boiling water place the asparagus spears. Cook in water for only 4-5 minutes. Immediately remove asparagus from boiling water and place in a large bowl filled with cold water and ice. This process will stop the cooking of the asparagus so it does not get too soft.

Place asparagus, basil, parmesan cheese, garlic, olive oil, salt, pepper and crushed red pepper flakes in a food processor or blender. Pulse mixture until it forms a thick puree. Set aside.
In the meantime place your pasta in a large pot of salted boiling water. Cook pasta about 8 minutes, until cooked al'dente. Reserve 1/2 cup of pasta water. Drain pasta.
Place pasta back in pot. Turn heat off. Add the 1/2 cup pasta water to the pasta along with the asparagus pesto. Toss to coat pasta. Add the halved grape tomatoes and toss again.
Serve with fresh grated parmesan cheese and fresh ground pepper.

SUMMER SPAGHETTI

2010-06-14T14:44:00.000-05:00

Here at our house we absolutely love pasta. We do however try to only make a pasta dish once a week. When summertime comes it is always too hot to slave over a stove making a slow cooked pasta sauce. It is also too hot to usually even think about a steaming plate of spaghetti and meatballs with sauce. I few years back we were having my friend Kerry and her husband, Justin, over for a mid summer dinner. I decided to make some really simple appetizers along with a grilled pork tenderloin, chopped italian salad and I knew I wanted a starch. I came up with something I call, Summer Spaghetti. This recipe is the perfect summer time pasta. It is made with angel hair pasta along with some wonderful summer grape tomatoes and fresh grown basil! You mix these ingredients along with some fresh chopped mozerella cheese and other yummy ingredients and you have got a perfect pasta dish that you can serve on a hot night! I also make and toast my own breadcrumbs which I toss into the pasta dish ....this really adds a ton of flavor. You serve the pasta dish room temperature. This is perfect because you can make this dish ahead of time, cover it, set it to the side and then you can enjoy your guests and serve dinner leisurely instead of slaving over a hot stove while your guests sip their cocktails. I cannot emphasize enough about how awesome this pasta is. The flavors are outstanding and are even better the next day!

SUMMER SPAGHETTI

2 cups home-made breadcrumbs (see recipe below)
1/2 cup olive oil
4 garlic cloves finely chopped
2 cups chopped grape tomatoes
1 small onion finely chopped
1/2 cup chopped fresh basil

2 cups chopped fresh mozerella (place in freezer for about 1 hour - that way when you add the cheese to the pasta it does not melt)
1 cup finely shredded fresh parmesan cheese (plus more for garnish)
1 1/2 to 2 lbs. angel hair pasta - cooked aldente'
1/2 cup pasta water (save this from when you cook the pasta and make sure you put a little kosher salt in the pot when it is boiling)
1/2 cup white wine
1/2 cup chicken broth

salt, pepper and crushed red pepper to taste

In a large 2 to 3 inch. sided pan (it has to be big because after you make the sauce you actually add the pasta to the sauce in the pan) add the 1/2 cup olive oil heat on medium.
Add garlic tomatoes and onions. Bring to a simmer.
Add 1/2 cup white wine and 1/2 cup chicken broth. Simmer for 3-5 minutes uncovered. Do not cook long as you want the tomatoes to not be cooked completely.
Add the aldente' angel hair pasta and the 1/2 cup of reserved pasta water. Cook uncovered for about 2-3 more minutes so that the sauce absorbs into the pasta.
Place pasta in a a large serving bowl. Add the frozen mozerella cheese, parmesan cheese , breadcrumbs and the basil. Toss to coat the pasta.
Garnish with fresh grated parmesan cheese and fresh basil.

HOMEMADE BREADCRUMBS

1 large baguette bread loaf
olive oil
salt, pepper and oregano to taste

Cube baguette into 1 inch cubes. Place on a cookie tray in a single layer.
Drizzle the breadcubes with olive oil. Sprinkle with salt, pepper and oregano.
Place in an oven at 375 degrees for about 5 - 10 minutes or until crisp and golden brown.
Remove bread cubes from oven and place in a food processor. Pulse in processor so that you form large and rough chopped bread crumbs.
Place back on tray in a single layer and brown for 5 more minutes.
Remove from oven and let cool.

"HERBED" THEME TEA PARTY MENU

2010-06-07T16:21:00.000-05:00

I made it! I officially made it through my first ever cooking "gig" without even breaking a sweat (well I think I did a little bit the last 10 minutes), but other than that all went extremely well. My husband kept asking me if I was nervous and I just kept saying " Well, no I am not nervous at all...but I feel like I should be". All went smooth and the good turned out fabulous! I got to spend my day doing things I love...making food and watching people enjoy it. I want to than Vignette's for giving me this oppurtunity! I am including all my tea party menus and recipes for all to enjoy.

MENU:

-Tarragon & Thyme Chicken Salad
-Assortment of rolls with Honey-Chive Whipped Butter
-Grilled Asparagus Salad
-Minted Strawberry & Cantelope Salad with a Limoncello Syrup
-Lemon Verbena & Blueberry Teacake with Fresh Whipped Cream
-Mini Cherry Babycakes

TARRAGON & THYME CHICKEN SALAD

Poached Chicken:
*Makes 4 cups shredded chicken

•6-8 Chicken Breasts (with or without bone)
•1 gallon water
•8 cups chicken broth
•15 baby carrots
•2 celery salks cut into 3 large pieces each
•1 sprig of flat leaf parsley (keep on stem)
•1 onion quartered
•1/2 tsp. thyme
•1/2 tsp. tarragon
•1/2 TB salt
•1/2 tsp. fresh ground pepper

1.Place water and chicken broth in a large stock pot. Bring to a boil.
2.Add carrots, celery, onion, parsley, spices, salt & pepper. Stir well.
3.Add chicken breasts whole into the water mixture.
4.Simmer on high (do not boil) for about 20 minutes or so. You can stop cooking when you check a piece of chicken and it can be shredded with a fork.
5.With a slotted spoon take chicken breasts out of broth and one by one shred with two forks into large chunky pieces.

** The broth can be immediately used to make chicken soup or frozen for a later date.

Chicken Salad:

•4 cups shredded chicken or turkey
•3 TB. sliced almonds
•3 TB. dried cranberries
•1/2 cup mayo
•2 TB. heavy cream

•1 TB. chopped flat leaf parsley
•2 green onions chopped
•1 celery stalk chopped fine
•1/2 tsp. tarragon
•1/2 tsp. thyme
•salt & pepper to taste

1.Place chicken/turkey, almonds, cranberries, mayo, heavy cream, parsley, onions, celery, tarragon, thyme, salt & pepper all in a large bowl. Mix well until creamy.
2.Cover and place in refridgerator for a few hours or overnight for the flavors to blend.
3.Serve by itself with lettuce or serve with buns or bread to make chicken salad sandwiches.

GRILLED ASPARAGUS SALAD w/ HERBED BALSAMIC VINAIGRETTE

For the Asparagus:

• 1 pound asparagus – tough ends removed from end
• 3 TB. Olive oil
• 1 tsp. fresh squeezed lemon juice
• salt and pepper to taste

Place asparagus, olive oil, lemon juice, salt and pepper in a large zip lock bag. Close and toss asparagus around so that they are coated with ingredients. Let sit at room temp for ½ hour to 1 hour.

Heat outdoor grill or indoor grill. Remove asparagus from the bag and place on grill. Grill each side of the asparagus for 3-5 minutes. You want to make sure you get the beautiful grill marks on each side, but also make sure that you keep the asparagus crispy and not wilted.

Remove from grill and set on a platter – set aside.

For the Salad:

• 1 tsp. Dijon mustard
• ¼ cup balsamic vinegar
• 4 TB. Olive oil
• ½ tsp. dried basil
• ¼ tsp. dried oregano
• ¼ tsp. kosher salt
• fresh ground pepper
• ½ cup chopped grape tomatoes
• ¼ cup halved kalamata olives (pitted)
• ½ cup fresh shaved parmesan cheese
• thinly sliced lemon for garnish

Place the Dijon mustard and balsamic vinegar in a medium bowl. Whisk well. Slowly drizzle the olive oil into the mixture whisking quickly the whole time. Add the basil, oregano, salt and pepper; whisk or stir well. Set aside.

Place the asparagus on a serving platter or bowl. Top the asparagus with the chopped tomatoes and kalamata olives. Drizzle the balsamic vinaigrette over the salad. Top with the shaved parmesan and serve.

*If you choose to make this salad a day or a couple of hours before serving you can easily do so. Follow the recipe by plating the asparagus and then top with the tomatoes and kalamata olives. Cover and place in fridge. When ready to serve, take the salad out of the fridge, uncover it. Drizzle with balsamic vinaigrette, top with shaved parmesan and serve.

MINTED STRAWBERRY & CANTELOPE SALAD WITH LIMONCELLO SIMPLE SYRUP

• 2 cups strawberries - cut into bite size pieces
• 2 cups cantelope - cut into bite size pieces
• 2 TB. finely chopped mint leaves
• 1/4 cup Limoncello Liqueur
• 1/4 cup water
• 1 tsp. sugar

1. Place strawberries and cantelope in a medium sized bowl
2. Add the chopped mint and toss to coat fruit - set aside
3. In the meantime - place the Limoncello, water and sugar in a small non-stick saucepan. Over medium high heat cook the ingredients - let simmer while stirring continuously for about 3-5 minutes. The liquid should reduce by half and get a bit thicker.
4. Cool simple sugar - when cook pour over fruit salad and mix well.
5. Place in fridge for at least one hour - serve with a mint garnish on top.

LEMON VERBENA & BLUEBERRY TEACAKE

• 1 cup fresh or frozen blueberries
• 1-2/3 cups plus 1 tablespoon all-purpose flour, divided
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 tsp. vanilla

• 1 tablespoon grated lemon peel
• 1 TB. Finely chopped lemon verbena
• powdered sugar for dusting cake when finished

Toss blueberries with 1 tablespoon flour; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine remaining flour with baking powder and salt; add alternately with milk to creamed mixture. Fold in lemon peel, lemon verbena and berries.

Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 60-65 minutes.

Cool 10 minutes in pan. Remove and place on wire rack. Dust with powdered sugar and cool completely before serving.

Serve with a large dollop of fresh whipped cream.

MINI CHERRY BABYCAKES

• 1 1/3 cups flour
• 2/3 cup sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 tsp. vanilla
• 2/3 cup cherry marmalade or cherry preserves
• 60 maraschino cherries with stems, drained (or however many you need for the amount of cupcakes you make)
• 1 recipe powdered sugar icing
• mini muffin cups

1. Preheat oven to 350 degrees. Line muffin cups with miniature paper cups, set aside
2. In a large mixing b owl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for one minute longer.
3. Spoon 1 tsp. of batter into muffing cups. Add 1/2 tsp. cherry marmalade and top with 1/2 tsp. additional batter.
4. Bake cupcakes about 12 minutes or until toothpick inserted into center comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans, cool completely on wire rack.
5. Pat cherries dry with clean paper towel. Drizzle each cupcake with about 1/2 tsp. icing. Dip half of the cherry in icing; place one cherry on top of each cupcake.

Powdered Sugar Icing:

• In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 tsp. vanilla, and 2 TB. milk. Stir in additional milk, 1 tsp. at a time, until icing reaches drizzling consistency.

LA MIA TABELLA - FOR HIRE!

2010-06-03T07:26:00.000-05:00

It is official! I have officially turned my hobby of cooking for friends and family into a business opportunity. I am taking a big chance and opening up my love of cooking to the public. I do not want to use the word caterer. To me a caterer makes food for the masses. A caterer has to come up with a menu and execute a meal for the hundreds. On the back of my business card it reads, " Creating Beautiful Meals for Small Parties & Gatherings!" So...that being send...anyone out there looking for someone to do the cooking for a party of 50 people or less...look no further...I am your gal! Need someone to create a meal for a bachelorette party? A baby or bridal shower? A special birthday dinner? Romantic dinner for two? You name the party and I can not only come up with a menu, but I will do all the grocery shopping and preparing and cooking of the meal. I will work with you on coming up with the perfect menu and the perfect price.

I will be posting my menu and recipes for my first offcial "cooking gig" in an upcoming post. I will be doing all the cooking for a 20 person formal tea party this upcoming Sunday (June 6th). I was asked to come up with a menu which was based around an "herb" theme. I am pretty excited and I believe I have come up with a perfect menu: Fresh rolls and crossaints with Whipped Herb Butter, Tarragon & Thyme Chicken Salad served on a bed or spring greens, Grilled Asparagus Salad with chopped cherry tomatoes and kalamata olives with shaved parmesan and a balsamic vinegriette, Minted Cantelope & Strawberry Salad with a limoncello syrup, Cherry Baby Cakes and Lemon Verbena & Blueberry Tea Cake with fresh whipped cream for dessert.

Anyone who is interested in La Mia Tabella cooking services please feel free to contact me via this blog, facebook or you can e-mail me at kfrancesconi@yahoo.com. I am pretty excited about my new adventure and would love to cook for your next party!

OLD FASHIONED MACCARONI SALAD

2010-06-03T07:17:00.000-05:00

Usually someone who likes to cook has a certain way of cooking. For instance I usally cook a bit more gourmet, but I would not say that I cook "fru, fru" gourmet. I would say I love to make interesting dishes with fresh ingredients which tend to be very italian and mediterranean. Every now and then I do however like to venture into the "good ol' home cookin' " realm. I don't go as far as a Paula Dean...she is a great cook, but she does use a lot of butter and oil and grease in her cooking. So I would not say I go as "good ol' " as Paula Dean, but at times I can get pretty up there on the comfort food level. Summer cook outs is usually when I bring out the oldies, but goodies recipes such as potato salad, summer tomato salad, baked beans, brats, burgers, hotdogs and a really good maccaroni or pasta salad. I have a million different pasta salads up my sleeves. Most of them contain fresh vegies that are either left raw or yummily (is that a word?)...yummily grilled and added to the pasta with a lemon or vinegar based dressing. Last year however, I came up with a maccaroni salad that was out of this world! I made sure I jotted down the recipe so I could make it again this year. This past Memorial Day I made this salad. Let me tell you it was a hit! My Old Fashioned Maccaroni Salad goes perfect with any summer cook out and BBQ!

OLD FASHIONED MACCARONI SALAD

* I usually make this recipe when I know I will be cooking for a crowd. You could easily "half" this recipe and it will still make plenty.

2 lbs. elbow noodles
6 eggs (hard boiled and chopped rough)
1 block cheddar cheese (chopped into small cubes)
3 celery stalks - ends removed - chopped small
3 large carrots - cleaned and chopped small
1 cup frozen peas - thawed
2 cups real mayo ( I prefer Helmann's)
2 TB. prepared mustard
1/8 tsp. garlic powder
salt and pepper to taste

Boil a large pot of water. Add noodles and cook until al'dente - about 8 minutes. Drain pasta and rinse with cold water until all noodles are cold to the touch. Drain well. Add noodles to a very large bowl.
Add remaining ingredients (in the order listed) to the bowl with the noodles. Mix all together really well.
Can either keep in this bowl or place in a different serving bowl. Cover salad and place in fridge for at least 1 hour. This pasta is best served the day that you make it, but it does taste great as leftovers a few days later as well.

MY FIRST COOKING "GIG"

2010-05-28T20:49:00.000-05:00

So I am ready to go pro....ready to take on Giada! Just kidding...but I really do have my very own first cooking "gig". I was asked to cook for an herbed themed tea party. The place is called Vignette's. It is a local gift shop in Yorkville, IL filled with the cutest stuff every for your home and garden. I am trying to get the word out and invite anyone who would like to come. The tea party is limited to 20 guests so if you are interested please r.s.v.p a.s.a.p. So here are the details:

Where: Vignette's (http://www.vignettesdecor.com/)

101 W. Center Street - Yorkville, IL 60560

When: Sunday - June 6th

Time: 2:00 pm

Cost: $20.00 per person

Contact: Phyllis Keller (630) 882-6980

This is actually going to be a really fun time. Nancy, the owner, of Redbud Creek Farms (http://www.redbudcreekfarm.com/) will give an herb presentation from 2:00 to 2:45. After that there will be a wonderful gourmet lunch and dessert served with tea. After lunch you can shop around or just chat with some friends. You all will get to leave with a gift and my recipes! You can contact me through this blog or also via facebook if you are intereted in hearing more about it. Hope you can make it!

GREAT MEMORIAL DAY DESSERTS

2010-05-27T16:03:00.001-05:00

I had already posted these two great dessert recipes on early blogs, but had to post them again they are so good. Smore Brownies and Cherry Cheesecake Bars, two very simple and great tasting desserts for the upcoming Memorial Day week-end. Whether you are having a party, are invited to a party, or if you just want to make them for your fam, these are two desserts that should be made!

SMORE BROWNIES

•1 package brownie mix (make according to directions: eggs,
vegetable oil, water, etc...)
•6 graham crackers broken into pieces
•1 package milk chocolate morsels
•2 cups mini marshmallows

Make the brownie mix according to the package directions adding the correct amount of eggs, oil and water it calls for. Mix brownie mix until well blended.
Spray a 9x12 baking dish with cooking spray.
Pour the brownie mix evenly into the baking dish.
Place brownie mix into a pre-heated (350 degrees) oven and bake for about 10-15 minutes until lightly set.
Take brownies out of oven. Sprinkle the graham crackers over the mix. Then sprinkle the chocolate chips over the graham crackers. Last sprinkle the marshmallows over the top.
Place brownies back into over and bake for another 15 minutes or so until the marshmallows or a nice golden color - they will have the look of a smore.
Take browies out of oven. Let them cook completely in pan for about an hour or so.
Cut brownies into small squares. Place on platter and sprinkle with powdered sugar.

CHERRY CHEESECAKE BARS

• 2 cups flour
•1 1/2 cups uncooked quick-cooking oats
•3/4 cup firmly packed light brown sugar
•1/2 cup butter, softened
•1 (8 oz.) packaged cream cheese, softened
•1 (14 oz.) can sweetened condensed milk
•1/4 tsp. almond or vanilla extract
•1 (21 oz.) cherry fruit filling

Line a 13 x 9 inch pan with aluminum foil. Lightly grease foil.
Combine first four ingredients in a large bowl, stir until crumbly * I use my hands to make a crumbly crust.
Reserve 1 cup crumb mixture. Press remaining mixture unto the bottom of prepared pan.
Bake at 350 degrees for about 15 minutes.
Beat cream cheese at medium speed with an electric mixer 1 minute or until fluffy.
Gradually add condensed milk and almond or vanilla extract, beating until smooth.
Spread over crust, and top with cherry fruit filling.
Sprinkle with reserved 1 cup crumb mixture.
Bake at 350 degrees for 45 to 50 minutes or until golden.
Cool on a wire rack. Lift cheesecake out of pan using foil. Cool completely.
Place in fridge for a few hours. Cut into bars and serve or continue to chill.
Dust bars with powdered sugar.

*Makes about 15-20 bars depending on how big you make them. I make them into 3x2 rectangles so they are on the smaller side. This way your guests can have a little of another dessert as well.

ARCHER FARMS - BLOOD ORANGE ITALIAN SODA

2010-05-26T15:50:00.000-05:00

Ok so I found a new favorite, must have item for my bar this summer: Archer Farms Blood Orange Italian Soda. I found it at Target a few weeks back in the pop/juice isle. The color and taste is just fantastic! You can make so many fun drinks with it, both alcoholic and non-alcoholic. I of course chose the alcoholic route.....come on I am a mom of two year old twins...you gotta think alcohol comes in handy! Anyway, this is a fun new soda I found that you can mix with just about anything. Mix it with vodka and a slice or orange for garnish. Add a dash to your lemonade to add some color. Here is a yummy concoction that I came up with for my husband and I, I called it the Italian Orange Crush.

ITALIAN ORANGE CRUSH

2 oz. vodka
1 oz. Campari
4 oz. Archer Farms Blood Orange Italian Soda
Splash of orange juice
orange slice for garnish

Fill a tall highball glass with crushed ice. Add vodka, Campari, blood orange soda and splash of orange juice. Mix well with.
Add orange slice for garnish and drink up!

ROASTED RED POTATOES W/ GARLIC & MUSTARD

2010-05-25T06:50:00.000-05:00

I found this recipe in an August /2002 Bon Appetit. They actually called it " Red Potato Skewers with Garlic & Mustard". In order to skewer and grill them the recipe asked that you pre-cook the potatoes by boiling them. I wanted to skip that step. I am sure they are great skewered and grilled as well, but I decided to change it up a bit and roast these little baby reds in all the wonderful & flavorful ingredients. These potatoes are the best! You can serve them with grilled chicken, fish, steak...basically anything would go great with them. The potatoes are cut in half so they are perfect bite sized little morsels that just melt in your mouth!

ROASTED RED POTATOES W/ GARLIC & MUSTARD

1 1/2 pounds small red potatoes, scrubbed and halved
3 TB. olive oil
3 TB. dijon mustard
3 garlic cloves, minced
1 1/2 TB. finely chopped fresh rosemary
1/2 to 1 tsp. kosher salt (depending on taste)
fresh ground black pepper

Pre-heat oven to 375 degrees
Place halved potatoes in a large bowl.
In a medium sized bowl whisk together the oil, mustard, garlic cloves, rosemary, salt and pepper.

Pour the dressing over the potatoes and mix very well so that all the potatoes are coated.
Add potatoes to a large roasting pan. Make sure potatoes are in a single layer over the bottom.
Roast the potatoes in oven for about 30 to 45 minutes. Stir them often. If getting to dry you can add 1 more TB. of olive oil to the potatoes and mix well.
Potatoes are done when they are firm to the immediate touch, but when pricked with a fork they are soft through to the middle. You do not want to overcook them as they can get "mushy".

MOTHER'S DAY - Part Four - The Final Chapter

2010-05-19T08:21:00.001-05:00

Ok everyone....this is it! This the last post and final chapter of my Mother's Day Menu. In this post I am going to share with you my recipes for my Flatbreads: Tomato & Basil and Olive, Artichoke & Rosemary. This are super simple flatbread pizzas to make. I cut them up into 3 inch strips and they make a great presentation. I served them right on the wood cutting board I used to cut them on. It gave it a rustic feel. I am also going to post the dessert recipes! These desserts were to die for! My guests actually did not believe that I made them....they thought I bought them from a bakery. That to me is a compliment, because bakery goods are awesome and professional. The mini Cherry Baby Cakes were super cute and melted in your mouth. The Lemon Layer Cake with Raspberry Curd and Whipped Cream, was honestly one of the best cakes I have ever tasted. There are a few steps to the making of this cake, but it is not hard by all means. The final presentation and taste of this cake is unbelievable! These two are a must make item for your summer gatherings!

FLATBREAD DOUGH

*This dough made four flatbreads

1 cup boiling water
1/3 cup yellow cornmeal
1 package dry yeast
1/4 cup warm water
2 cups all purpose flour
1/2 tsp. salt
2 tsp. olive oil
Cooking spray
1 TB. yellow cornmeal, divided

Combine boiling water and 1/2 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally.
Dissolve yeast in warm water in a small bowl, and let stand 5 minutes.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chutes; process until dough formas a ball. Process one additional minute. ** I do not use a food processor, instead I mix everything by hand: combine cornmeal mixture with flour, and salt in a large bowl. Stir until well blended. Add yeast mixture and oil, stirring well.
Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky).
Place dough in a bowl coated with cooking spray, turning to coat the top as well. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Press two fingers into dough. If indentation remains, the dough has risen enough.
Punch down dough; cover and let rest for 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while you are working to prevent it from drying).
Roll each ball into a 10x6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 tsp. of cornmeal. Repeat with two remaining dough balls on an additional baking sheet dusted with 1 1/2 tsp. cornmeal. Add toppings and bake according to recipe directions.

** I made four dough balls and used 2 for my Tomato Basil Flatbreads and 2 for my Olive, Artichoke and Rosemary Flatbreads.

TOMATO BASIL FLATBREADS

Flatbread dough
2 roma tomatoes, each cut in half and then thinly sliced crosswise
2 large tomaotes (can use all red or you can mix in yellow or purple) - thinly sliced
1/2 cup chopped fresh basil
4 tsp. oilve oil
kosher salt, pepper and red pepper flakes to taste
2 garlic cloves, minced
1 cup grated fresh parmesan cheese

Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Pre-heat oven to 450 degrees.
Divide tomatoes evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.

Combine basil and next four ingredients in a small bowl; spread evenly over tomatoes.
Sprinkle with cheese.
Bake at 450 degrees for 2 minutes or until cheese is melted.
Serve whole for an individual meal or cut into strips to share.

OLIVE, ARTICHOKE & ROSEMARY FLATBREADS

Flatbread Dough
1 - 12 oz. jat quartered artichoke hearts, drained
1 cup assorted pitted olives (green olives and kalamata work great) - sliced
1/2 TB. rosemary, divided between two flatbreads
2 TB. olive oil
ground pepper and crushed red pepper flakes for taste ( do not add salt, the olives & cheese are salty enough)
1 cup fresh grated parmesan cheese

Prepare Flatbread Dough; let rise and shape into 4 ovals on baking sheets as directed. Cover and set aside.
Pre-heat oven to 450 degrees.

Divide artichokes and olives evely among flatbread dough ovals. Bake at 450 degrees for about 10 - 13 minutes.
Combine rosemary, olive oil and peppers in a small bowl; spread evenly over artichokes and olives.
Sprinkle with cheese.
Bake at 450 degrees for 2 minutes or until cheese is melted.
Serve whole for an individual meal or cut into strips to share.

LEMON LAYER CAKE WITH RASPBERRY CURD & WHIPPED CREAM

* I found this recipe in my April/2002 Bon Appetit. I followed the recipe to the "t" and it turned out better than great! You can start making this cake two days ahead which is helpful: make the cake layers and the raspberry curd a day before assembling; then the completed cake can be refrigerated a day before serving.

For the Cake:

Baking Spray
4 large eggs
2 large egg yolks
3/4 cup whole milk
1 TB. fresh lemon juice
1 TB. grated lemon peel
2 cups cake flour
1 1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup vegie oil
1/4 cup (1/2 stick) unsalted butter, melted and cooled

For the Filling:

2 - 6 oz. baskets of fresh raspberries
1 1 /4 cups sugar
2 large eggs
2 TB. fresh lemon juice
2 TB. ( 1/4 stick) unsalted butter
1/8 tsp. salt
3 cups chilled heavy whiping cream

For the cake:

Preheat oven to 350 degrees. Spray two 9 inch diameter cake pans with 2 inch high sides with nonstick cooking spray. Line bottom of pans with parchment paper (cut into a circle to fit pan) and spray again with cooking spray.
Whisk eggs, yolks, milk, lemon juice and lemon peel in a medium bowl to blend.
Whisk flour, sugar, baking powder and salt in a large bowl. Whisk oil and butter into flour mixture.
Add egg mixture into flour mixture and whisk until smooth.

Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes.
Cook cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cook completely. (Can be made one day head. Wrap with plastic. Let stand at toom temp.)

For the Filling:

Stir one basket raspberries, 3/4 cup sugar, eggs, lemon juice, butter and salt in a medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes.
Strain raspberry curn into mdeium bowl, pressing on solids in strainer.
Refrigerate until cold, at least 2 hours and up to one day.

Whip cream and 1/2 cup sugar until peaks form. Fold 1 1/2 cups whipped cream into raspberry curd. Reserve remaining whipped cream. (this step has to be done the day you will assemble the cake)

To Put Cake Together:

Carefully cut each cake horizontally into 2 layers - use a serated large bread knife.

Place one layer, cut side down, on platter. Spread about 1/3 of raspberry filling over. Repeat with two more layers and filling. Top with remaining cake layer.
Spread all but 1 cup plain whipped cream over top and sides of cake.
Place remaining whipped cream in pastry bag fitted with flower or star tip. Pipe design around bottom edge of cake. Arrange remaining berries atop cake.

Chill until cold, about 2 hours. (Can be made one day ahead. Cover with cake dome and keep refrigerated.)

CHERRY BABY CAKES

* I am not sure where I got this recipe from...probably a Better Homes & Garden of some magazine like that. The mini cupcakes are great...people could not stop popping them in their mouths. You came make the mini cakes ahead of time and keep them in the freezer unfrosted for up to three months. When you are ready to use them you can thaw and frost.

1 1/3 cups flour
2/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp. vanilla
2/3 cup cherry marmalade or cherry preserves
60 maraschino cherries with stems, drained (or however many you need for the amount of cupcakes you make)
1 recipe powdered sugar icing
mini muffin cups

Preheat oven to 350 degrees. Line muffin cups with miniature paper cups, set aside
In a large mixing b owl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for one minute longer.
Sppon 1 tsp. of batter into muffing cups. Add 1/2 tsp. cherry marmalade and top with 1/2 tsp. additional batter.
Bake cupcakes about 12 minutes or until toothpick inserted into center comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans, cool completely on wire rack.

Pat cherries dry with clean paper towel. Drizzle each cupcake with about 1/2 tsp. icing. Dip half of the cherry in icing; place one cherry on top of each cupcake.

Powdered Sugar Icing:

In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 tsp. vanilla, and 2 TB. milk. Stir in additional milk, 1 tsp. at a time, until icing reaches drizzling consistency.

MOTHER'S DAY - Part 3

2010-05-13T22:27:00.001-05:00

Ok...so I made a lot of food for Mother's Day and now I cannot find the time to post all my recipes. Bare with me because I know I will not have enough time to post them all in Mother's Day - Part 3 and there will be a Part 4 coming your way. In this post I am going to try and focus on the remainder of my salads: Eggplant Caponata & Orecchiette with Fresh Mozarella, Grape Tomatoes, and Garlic Chives. Coming up in Part 4 I will post my recipe for Red Potatoes Roasted with Garlic & Dijon Mustard along with my Flatbeads: Tomato & Basil and Artichoke & Green Olive. If I have enough time I will also post my desserts: Lemon Layer Cake w/ Raspberry Curd & Whipped Cream and Cherry Baby Cakes, which by the way were to die for!

EGGPLANT CAPONATA

* This dish can be served warm, cold or at room temperature. It can be served as an appetizer as a dip with pita chips or baked bread or it can also be served as a side dish or salad. I chose to make my Caponata as a side dish. I have had Caponata that is really sweet and those have not been my favorites. My Caponata has a tiny bit of sweetness, but it does not overwhelm the other wonderful flavors of tomato, eggplant and basil at all.

For Vegetables:

4 eggplants - sliced in half lengthwise, skin on
1/2 cup extra virgin olive oil - divided
4 celery ribs, halved lengthwise and then sliced thin
3/4 cup sliced kalamata olives and italian green olives
2 TB. capers, rinsed and drained

For the Sauce:

35 oz. can Italian roma/plum tomatoes, drained
2 garlic cloves - cleaned, but left whole
1/4 cup extra virgin olive oil
1 tsp. sugar
1/2 tsp. dried basil or 1 tsp. fresh chopped basil
1 TB. balsamic vinegar

To Make Tomato Sauce:

Crush tomatoes in a bowl with your hand - set aside.
Saute garlic and oil in a saucepan over low heat turning often until garlic turns a golden color - about 8 minutes. Disgard garlic, but keep oil in the saucepan.
Stir in tomatoes, sugar, basil, balsamic vinegar and salt and pepper to taste.
Simmer, uncovered, stirring often, until sauce has reduced a bit and become thicker - about 15 to 20 minutes.

To Prepare Vegetables:

Drizzle olive oil over the cut ends of the eggplant. Roast eggplant in a 375 degree oven - cut side down - about 20 minutes. Remove eggplant from oven and let cool. The eggplant should be soft, but not mushy. At this time you can remove the skin from the eggplant. Cut the eggplant in 2 inch pieces and place in a large bowl.
In the meantime saute the sliced celery ribs in about 1 TB. of olive oil. Saute for about 5 minutes or until soft. Add celery to the eggplant.
Add sliced olives and capers to the vegetables. Add 1 TB. olive oil to vegetables along with the tomato sauce. Stir well. Season with salt, pepper and crushed red pepper to taste. Cover bowl and place in fridge until ready to serve. This dish can be made a day ahead of time.

ORECCHIETTE WITH FRESH MOZARELLA, GRAPE TOMATOES, AND GARLIC CHIVES

* I found this recipe in my August/2009 Bon Appetit. This is one recipe that I did not have to change a bit....it was awesome. I could not find yellow grape tomatoes so I improvised and added purple tomatoes instead along with the red grape tomatoes. I also could not find the "pea size" mozarella so I found the smallest version I could and cut them in half. The garlic chives add an awesome mild garlic flavor without having to add the strong flavor of actual garlic. I also doubled this recipe for my party, but 1 pound would be plenty for a family or a smaller party.

1 lb. orecchiette pasta
1 lb. pea sized mozarella
1 lb. grape tomatoes in assorted colors, halved
6 TB. extra virgin olive oil
3 TB. white balsamic vinegar
3 TB. minced fresh garlic chives
2 TB. minced fresh oregano
salt, pepper and crushed red pepper to taste.

Cook pasta in a large pot of boiling salted water until aldente.
Drain well and return pasta to pot. Add mozarella, tomatoes and remaining ingredients; toss to blend evenely. Season to taste with salt, pepper and crushed red pepper.
Cover and place in fridge until ready to serve.

MOTHER'S DAY - Part 2

2010-05-12T17:36:00.002-05:00

We hosted a Mother's Day party this past week-end and I came up with a menu where I could make everything before my guests arrived. There is nothing worse than a host or hostess that works and works and works and does not take at least a few minutes to enjoy her guests. So that being said.....here is the menu with recipes following for our special Mother's Day Party:

Speciality Cocktail:
    - Viognier Fruit Spritzer (see Mother's Day - Part 1 post for recipe)

Dinner:
   - Grilled Lemon & Oregano Chicken (see Mother's Day - part 1 post for recipe)
   - Honey & Orange Marinated Pork Tenderloin Kabobs
   - Orange Salad with Basil & Feta
- Fresh Bean & Bell Pepper Salad
   - Orecchitte w/ Fresh Mozerella, Tomatoes & Garlic Chives
   - Red Potatoes Roasted with Garlic & Dijon Mustard
   - Eggplant Capanata
   - Flatbeads: Tomato & Basil and Artichoke & Green Olive

Dessert:
   - Lemon Layer Cake w/ Raspberry Curd & Whipped Cream
   - Cherry Baby Cakes
   - Store bought Brownie Bites

HONEY & ORANGE MARINATED PORK TENDERLOIN KABOBS

* I found a recipe in my May/2002 Bon Appetite where they marinated boneless country style ribs in honey, orange juice and rosemary. I wanted to use a better cut of pork so I decided to use pork tenderloins cut up into 2 inch cubes. The meat was nice and tender and had the best mixture of honey and citrus flavor. I made this for about 16 to 20 people...so remember if you want to make it for a smaller party just decrease ingredients as necessary.

6 pork tenderloins - cut into 2 inch cubes
4 TB. fresh rosemary leaves
8 - 2 inch long strips of orange peel
1 cup olive oil
12 TB. honey
12 TB. orange juice
5 TB. fresh lemon juice
4 garlic cloves - crushed

Combine rosemary and orange peel in a large bowl. Using a wooden spoon, press down on mixture to release the oils.
Add olive oil, honey, orange juice, lemon juice and garlic. Season with salt and pepper and mix well.
Place pork in large zip lock bags ( I used 2 - one gallon bags). Pour the marinate mixture over the pork and close the bag. Mix to coat pork well and place in fridge for about 4 -6 hours turning the bag every once in a while.
Heat outdoor grill. While grill is heating thread pork onto either metal skewers or wooden bamboo skewers (make sure you soak the wood ones in water for at least 20 minutes to prevent burning of the wood). Reserve the marinade.
Arrange skewers on grill and turn frequently - grilling time about 12 minutes or so.
In the meantime heat the marinade to a boil. While meat is grilling brush with marinade.
Arrange skewers on platter and serve.

ORANGE SALAD WITH BASIL & FETA

* This salad is meant to be made with blood oranges, but since blood oranges are out of season I used tangerines and juicy naval oranges instead. You could use any kind of orange - but they have to be fresh and juicy. This salad is a knock out! You may think the combination of the ingredients may be weird, but it tastes fantastic. By far this was a favorite among my guests.

1 t o 2 tablespoons red onion, cut into tiny bits
4 pieces of citrus - I would recommend using at least 1 or 2 blood oranges - they are awesome! You can also use pink grapefruit, cara cara or mineola oranges or tangerines.
Salt and freshly ground pepper, to taste
3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
1 tablespoon fresh basil chopped or cut into tiny slivers
1-2 TB. high quality olive oil

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free
Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do.
Spread the fruit slices out on a platter. Sprinkle onion over them, then the feta and then the fresh chopped basil.
Drizzle a high quality olive oil over the top and season with salt, fresh ground pepper and some crushed red pepper.

ASSORTED FRESH BEAN & BELL PEPPER SALAD

* This salad is bright, colorful and full of flavor. Make sure you do not over cook the green beans, because they "snap" of the fresh green beans adds to the dish. Also, you can either wait to add the crunchy crumbled bacon until ready to serve or you can add it with the rest of the ingredients so the bacon flavor permeates the salad. It is up to you...do you want crunchy bacon or a flavorful salad?

1 1/2 pounds fresh green beans, yellow wax beans or a mixture of both - trimmed
3 bell peppers (red, orange and yellow) cut into paper thin strips
2 TB. red wine vinegar
2 tsp. dijon mustard
1 tsp. fresh oregano, chopped fine
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 cup extra virgin olive oil
12 slices lean bacon, cooked util crisp and drained - crumbled

Bring a large pot of salted water to a boil. Add the beans for only 2 to 4 minutes - just until crisp and tender. Immdiately remove them from the boiling water and place them in a large bowl of ice water to stop them from cooking. Remove from water and lay to dry on a paper towel.
In the meantime; in a large bowl whisk together the vinegar, mustard and the oregano. Add the olive oil in a stream, whisking until vinaigrette is emulsified.
Add the beans, peppers and bacon into the large bowl of vinaigrette. Toss the salad and season it with salt and pepper.

* May be made up to 8 hours ahead of time.

MOTHER'S DAY - Part 1

2010-05-06T07:52:00.001-05:00

When planning a big party I always wonder how many things I can do ahead of time so that when my guests arrive I too can sit and relax and enjoy the party. It never happens quite like that, but by planning ahead and choosing recipes that I can make 1 to 2 days before the party, it really helps me enjoy my day a bit more as well. That and I can actually talk to my guests. For Mother's Day this year I am having about 16 adults and a handful of kids. I have decided to make Grilled Leom-Oregano Drumsticks, Rosemary & Orange Pork Kabobs and a ton of very fun, flavorful and colorful make ahead salads. This post I have included the recipe for the Grilled Lemon-Oregano Chicken Drumsticks & also my speciality cocktail for the day, Viognier Fruit Spritzer. "Viognier" is a special wine that comes from a special grape that is limited in its making. The grapes are grown in a special region of France & also California. The taste is a very exotic fruit with flavors of peach and citrus. Once you have this wine....you will not go back to a Chardonay! As soon as I make these recipes on Sunday I will post pictures!

GRILLED LEMON - OREGANO CHICKEN DRUMSTICKS

*These chicken drumsticks can be served hot right off the grill OR if you are like me and like to be prepared ahead of time, you can grill them prior to your guests arriving and then just serve them room temp. They are actually pretty awsome the next day cold as well! Also, I will be at least doubling...possibly tripling this recipe for my party which is not a problem.

2 TB. fresh lemon juice
2 TB. coarsely chopped fresh oregano
2 garlic cloves - pressed
1 TB. extra virgin olive oil
1 1/2 tsp. coarse salt
1 tsp. finely grated lemon peel
salt and pepper to taste
8 chicken drumsticks

Whisk first 6 ingredients in small bowl. Season to taste with salt and fresh ground pepper.
Pour marinade into a 1 gallon resealable plastic bag; add chicken and seal. Turn bag to coat chicken.
Marinate at room temp. for 30 m inutes of in fridge for up to 2 days, turning occasionally.
Prepare grill - medium high heat. Place chicken, with some marinade still clinging, on grill rack; grill chicken until cooked through and golden brown on all sides, turning frequently, about 30 minutes.
Transfer to plates and serve.

VIOGNIER FRUIT SPRITZER

* I found this recipe in my June/09 issue of Bon Appetit. They recommend using frozen strawberries and placing them in each wine glass before pouring the spritzer in. It looks really pretty and helps keep the drink cool. Double the recipe if you would like to offer your guests seconds.

12 strawberries with stems
1 - 750 ml. bottle chilled Viognier
3 cups chilled sparkling water
1 1/2 cups chilled tangerine juice
1 1/2 cups chilled pomegranate juice
10 fresh mint leaves
1 1 /2 cups crushed ice
2 unpeeled tangerines, sliced into thin rounds

Line baking sheets with parchment paper. Place strawberries on prepared sheet. Freeze until frozen, about 3 hours. Or they can be prepared one week ahead; freeze and then transfer to resealable plastic bag. Release excess air, seal bag, and keep frozen.
Mix wine, sparkling water, tangerine juice, and pomegranate juice in 12 cups pitcher or punch bowl.
Using fingers, crush mint leaves; add to pitcher/bowl.
Add ice and tangerines; stir
Place 1 frozen strawberry in each of 12 wineglasses or tumblers. Divide spritzer among glasses and serve.

*Makes 12 drinks

LEMON CORNMEAL CAKE W/ LEMON GLAZE & CRUSHED-BLUEBERRY SAUCE

2010-05-05T08:00:00.000-05:00

Happy Cinco De Mayo! My plan was to make a big elaborate Mexican Feast tonight to celebrate the 5th of May....but I decided against it for two reasons: (1) my husband will be in meetings in the city until late tonight, (2) I am having 16 people over this Sunday for Mother's Day and I will be cooking up a storm. So that being said....I thought I would post a dessert I made last week-end a Lemon Cornmeal Cake w/ Lemon Glaze & Crushed-Blueberry Sauce. I could pay homage to the Mexican culture by featuring a recipe that uses cornmeal; a staple in the Mexican cuisine.

This dessert was awesome! I found it in my April/09 issue of Bon Appetit. The blueberries can get really sweet so I would suggest that you cut back on the amount of sugar you put in the blueberry sauce and also don't pile the blueberry sauce on....just a dollop on top....if you don't like things too sweet. The cake is not sweet at all, but by the time you add the lemon glaze and then the sugary blueberry sauce it can get really, really sweet. We actually like the cake by itself with the glaze with a few strawberries sliced on top and on the side...that was great. The blueberry sauce we actually used the next day on our pancakes instead of syrup....that tasted great...not to sweet at all because the pancakes are not sweet to start with. Anyway...this cake is simple to make...and it also makes a great presentation!

CORNMEAL CAKE W/ LEMON GLAZE & CRUSHED-BLUEBERRY SAUCE

For the Glaze:

1 1/2 cups packed powedered sugar, sifted
2 TB (or more) fresh lemon juice

For the Cake:

1 1/2 cups all purpose flour
1/3 cup yellow cornmeal

3/4 cup sugar
3 1/2 tsp. baking powder
1/2 tsp. salt
1 cup buttermilk
2 large eggs
1 TB. finley grated lemon peel
3/4 tsp. vanilla
1/2 cup (1 stick) butter, melted and cooled
Crushed Blueberry Sauce (see recipe below)

For the Glaze:

Combine powdered sugar and 2 TB. lemon juice in a small bowl. Stir with a spoon until smooth and paste like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.

For the Cake:

Position rack in center of oven and preheat to 350 degrees.

Butter 9-inch round cake pan with 2 inch high sides; line bottom with parchment. ( Parchement paper and I do not bake well together so I greased the bottom and sides of the pan and then floured it. The cake did not stick and came out great)
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl; whisk to blend.
Whisk buttermilk, eggs, lemon peel and vanilla in a small bowl.
Pour buttermilk mixture and melted butter into the flour mixture. Using a rubber spatula, gently fold liquids into flour mixture until just blended (do not stir).
Scrape batter into pan; spread evenly.
Bake caked until tester inserted into the middle comes out clean and cake pulls away from sides of pan, about 30 minutes.

Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up.
Stir glaze until well blended. While cake is still very hot, frop glaze by tablespoonfuls onto cake; spread to within a 1/2 inch of edge - allow glaze to drip down sides (this looks really pretty).
Cool completely and serve with Crushed-Blueberry Sauce or sliced strawberries.

CRUSHED BLUEBERRY SAUCE

3 cups fresh blueberries or frozen, thawed - divided
2/3 cup golden brown sugar
2 tsp. fresh lemon juice
1/2 tsp. finely grated lemon peel
Pinch of salt

Combine 1 1/2 cups blueberries and all remaining inredients in medium saucepan.

Stir over medium heat until sugar dissolves and mixture comes to simmer, about 5-7 minutes.
Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 5-7 minutes.
Remove from heat; add remaining blueberries. Using back of a wooden spoon, gently press fresh blueberries against side of pan until slightly crushed.
This sauce can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving if desired.

CHICKEN DIABLO WITH PARMESAN POLENTA

2010-05-03T07:45:00.000-05:00

This past Easter while my husband & I were visiting his parents in Pittsburgh, we went to an Italian restaraunt. My husband ordered "Chicken Diablo", which means very hot chicken in a tomato sauce served over pasta. I tasted his meal when it arrived and it was good, but I immediately had ideas of how to make it excellent! I sliced some chicken breasts and added some onions and assorted bell peppers. I turned up the heat with a little seeded and minced serrano pepper and crushed red pepper flakes. The good news about this recipe is that you can omit all the spicy ingredients and still have a great tasting chicken dish. I guess you could not call it Chicken "Diablo" anymore....maybe you would have to call it "Chicken de Angles' " instead. Either way this dish is great. You can make it extremely spicy or extremely mild OR you can make it somewhere in the middle like I did.

CHICKEN DIABLO WITH PARMESAN POLENTA

4 all white meat boneless chicken breasts - cut into 1/2 inch slices cross wise
2 onions - sliced into 1/4 inch slices
3 assorted bell peppers - seeded & cut into 1/4 inch slices
3 garlic cloves chopped
1/2 serrano chile - seeded and thinly sliced crosswise
4 TB. olive oil - divided
2/3 cup marsala wine
2 1/2 cups chicken broth

1/2 cup crushed tomatos
1/2 TB. crushed red pepper flakes
salt to taste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. rosemary
2 TB. italian parsley
2 cups dried polenta (follow directions on package to make)
1/2 cup grated parmesan cheese

Heat 2 TB. olive oil in a large skillet. Add chicken pieces & brown on all sides about 3 minutes per side.
Remove chicken and set aside.
Add remaining 2 TB. olive oil and heat. Add garlic and saute for 2 minutes. Add onions, bell peppers and serrano peppers & saute 5 minutes until they start to soften a bit.
Add marsala wine and simmer 2 minutes - deglazing the bottom of the skillet by scraping bottom and sides of pan with wooden spoon.

Add chicken broth, crushed tomatoes, red pepper flakes, salt, oregano, basil and rosemary. Simmer uncovered for about 10 minutes.
Add chicken - cover and simmer for another 20 minutes.
In the meantime cook polenta according to directions. Add parmesan cheese while stirring polenta.
Right before serving turn heat off and add chopped italian parsley to the Chicken Diablo.
To serve: Spoon a good helping of Parmesan Polenta onto the middle of a large pasta bowl. Ladle some Chicken Diablo over the top and around the sides. Garnish with extra parmesan cheese.

TURKEY BURGERS WITH A TWIST

2010-04-29T07:08:00.000-05:00

I am always trying to come up with new and improved ways of making turkey burgers. By far the best turkey burger I have ever eaten has been at Red Robin. If you have not been there or tried their turkey burgers....it is a must! Anyway....the other night I was standing in my kitchen looking at a pound of ground turkey and wondering what I could do to it to make really good turkey burgers. Plus I wanted to make them healthy. I decided to throw a couple of ingredients into the mix to make my Turkey Burgers With A Twist. I wanted them nice and moist so I added one large shredded carrot and 2 TB. of low fat thousand island dressing. Added a bit of breadcrumbs to hold it all together grilled them up, melted some provolone on top and grilled the buns....tadah.....turkey burgers were done....and they were fantastic!

TURKEY BURGERS WITH A TWIST

1 lb. ground turkey
1 large carrot - shredded
2 TB. low fat thousand island dressing
1/4 cup of italian breadcrumbs
salt and pepper to taste
4 large onion buns

In a large bowl place the ground turkey, shredded carrot, thousand island dressing, breadcrumbs and salt and pepper to taste. Mix well.

Heat up your in-door or outdoor grill.
While the grill is heating up make your turkey burger patties by dividing the mixture into 4 equal balls and shape into a patty.
Spray grill generously with cooking spray. Place burgers on grill and cook on med-high for about 5 or so minutes on each side. Unlike ground beef burgers....you do not want to see any "pink" in the middle of these burgers.
When burgers are just about done add a slice of provolone to the top to melt.
Place onion rolls cut side down on the grill to toast them a bit.
Place burgers on buns and serve with the fixin's: lettuce, tomato, ketchup and mustard. yum!