A Little Slice of Heaven

Slow Cooker Brown Sugar and Ale Short Ribs

2012-01-23T13:05:00.003-05:00

Slow Cooker Brown Sugar and Ale Short Ribs
3 lbs. beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup flour
1 - 10.5 oz. can condensed french onion soup
1 - 12 oz. bottle dark ale beer

Place the short ribs into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and beer over the beef mixture.
Cover and cook on low for 8 to 9 hours or until the beef is fork-tender. Serve with mashed potatoes.

Okay, I'm gonna go there....

2012-01-18T14:28:00.003-05:00

How do you know if bleu cheese is moldy?

C'mon!!! It's a funny questions AND it made you think....LOL!!

Easy Weeknights....5 recipes using rotisserie chicken

2012-01-16T12:03:00.007-05:00

Store-bought rotisserie chicken is probably one of the most versatile products in the supermarket and it is the greatest tool to have when cooking on a weeknight. You have an endless list or sandwiches and salads - mix chopped rotisserie chicken with spicy chipotle mayo and add avocado slices and shredded Monterrey Jack cheese or coarsely shred up the meat from a rotisserie chicken. Combine with one cup barbecue sauce and 1/4 cup water in a bowl. Microwave until hot. Spoon chicken mixture onto split Kaiser rolls and top with a spoonful of deli coleslaw and pickle chips. Iron Chef makes a great bottled General Tso's Chicken sauce. Mix chicken with the sauce in a skillet, add sliced water chestnuts and scallions and pour over hot cooked white rice. Whisk together lemon juice, olive oil, a bit of lemon zest, salt, pepper, Parmesan cheese and toss with hot cooked pasta. Add shredded rotisserie chicken and toasted pine nuts...dinner is ready!!

Open-Faced Buffalo Chicken Sandwich with Bacon and Cheese

6 slices bacon
1/4 cup mayonnaise
1/2 cup sour cream
1/3 cup hot buffalo wing sauce
1 loaf Italian bread, cut in half lengthwise
3 cups shredded meat from a rotisserie chicken
8 slices cheddar cheese
Ranch or bleu cheese dressing

Preheat oven to 325 degrees.
Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until crispy. Drain the bacon slices on a paper towel-lined plate.
Combine the mayonnaise, sour cream, and hot sauce in a medium bowl. Add the chicken and toss for that they chicken is well coated. Place the chicken mixture onto the bread halves and layer with the bacon and cheese. Place sandwiches onto a baking sheet and place in the oven.
Bake for 10 to 15 minutes or until the cheese starts to melt and get bubbly. You can drizzle with the ranch or bleu cheese dressing, if desired.

Footnotes - Try adding caramelized onions or roasted red peppers after baking.

Chicken Tetrazzini

1 lb. angel hair pasta
1/2 lb. sliced fresh mushrooms
1 stick unsalted butter
2/3 cup flour
1 cup frozen, chopped onions
5 cloves garlic, peeled and chopped
4 cups chicken broth
2 cups heavy cream
1/4 cup dry sherry
4 cups diced chicken, cooked
1 cup grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste

Preheat oven to 400 degrees.
In a large pot of salted, boiling water, cook pasta according to package directions, drain.
While the pasta is cooking take a large large skillet and place it over medium heat, saute the mushrooms in 3 tablespoons of the butter. Add the onions and chopped garlic and cook until lightly browned. Remove from skillet and keep warm. Using the same skillet, combine the remaining butter with the flour to make a roux. Slowly add the chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry and garlic powder. Add the mushroom mixture back to the skillet. Add the chicken and toss to combine.
Butter a 9 x 13-inch casserole dish. Place the pasta into the prepared baking dish. Pour the chicken-mushroom mixture evenly over the pasta. Top with the Parmesan cheese and bake uncovered for 20 minutes.

Footnotes - You can also top with some breadcrumbs and dot with butter or add grated cheddar cheese as well.

Chicken and Wild Rice Casserole

1 pouch Uncle Ben's microwavable long grain and wild rice
1 cup frozen chopped onion
1 can condensed cream of celery soup
3 tablespoons butter
1/2 cup sour cream
1/3 cup white wine
1/2 teaspoon garlic powder
1/2 tablespoon onion powder
2 cups cooked chicken, white and dark meat
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Microwave rice pouch for 90 seconds; set aside.
Preheat oven to 350 degrees. In a large skillet, cook onions in hot butter over medium heat until tender. Stir in soup, sour cream, wine, garlic powder and onion powder until well blended. Stir the wild rice mix and chicken.
Transfer mixture to a greased 2-quart baking dish. Sprinkle with bread crumb mixture. Bake, uncovered, about 35 minutes or until heated through.

Creamy Chicken Marsala and Mushroom Casserole

2 tablespoons butter
10 oz. sliced white mushrooms
1 1/2 tablespoons flour
1/2 cup Marsala wine
1 cup heavy cream
2 tablespoons chopped flat-leaf parsley
Salt and pepper
2 cups broken spaghetti, cooked to just under al dente
2 cups shredded rotisserie chicken,
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in 2 cups water, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
In a greased 9-inch-by-13-inch casserole, spread the broken spaghetti in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 20 minutes. Remove the foil, sprinkle with the Parmesan on top and bake for 5 minutes more.

Chicken Salad-Stuffed Pitas with Cranberries and Pecans

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
Ground white pepper to taste
4 pieces pita bread with pockets
Lettuce leaves, if desired

In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion and pecans. Add chopped chicken and mix well. Season with black pepper to taste. Chill 1 hour.
Stuff into pita pockets with lettuce leaves or serve on lettuce cups.

Arugula Salad with Chicken, Apples and Goat Cheese

2012-01-13T14:32:00.002-05:00

Arugula Salad with Chicken, Apples and Goat Cheese

1 1/2 lb skinless, boneless chicken breast, cut into 1 inch cubes
1 large shallot, peeled and sliced
1 tart green apple, thinly sliced
4 cups baby arugula leaves
1/2 cup toasted walnuts, roughly chopped
1/2 cup goat cheese, crumbled
Lemon juice
Olive oil
Salt and pepper

In a large skillet over medium heat, add a tablespoon of olive oil. Add the shallots and lightly sauté until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until just cooked through, about 5 to 10 minutes. Sprinkle some salt on the chicken while you are cooking it. Remove from pan and chill.
When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced green apple, arugula, walnuts and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.

A Magical Vacation...

2012-01-13T13:20:00.003-05:00

Billy & I
Magic Kingdom
11/29/11

Roasted Chicken with Garlic, Lemon and Rosemary

2012-01-13T12:23:00.002-05:00

Roasted Chicken with Garlic, Lemon and Rosemary

1 - 3 to 4 lb. chicken
Salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic, divided
1/3 cup white wine
1/3 cup low-sodium chicken broth
1/3 cup heavy cream (optional)

Preheat oven to 450 degrees.
Place chicken in a large roasting pan. Rub chicken with 1 tablespoon of the olive oil. Lightly season, inside and out with salt and pepper. Place lemon wedges, 12 garlic cloves and 2 sprigs of rosemary in the cavity of the chicken. Place the remaining 2 sprigs of rosemary and garlic cloves in the roasting pan. Roast in oven for 25 minutes.
Reduce oven temperature to 350 degrees. In a small mixing bowl, whisk together wine, chicken broth and remaining 2 tablespoons of oil; pour over chicken. Continue roasting about 25 minutes longer, or until the chicken is golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer chicken to a platter, pouring any cavity juices into the roasting pan and removing the rosemary sprigs and lemon wedges. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Stir in the cream, if using.
Carve the chicken and spoon some sauce onto the chicken slices and pieces. Serve the remaining sauce on the side.

Orzo with Pancetta, Tomatoes and Cream

2012-01-13T11:58:00.003-05:00

Orzo with Pancetta, Tomatoes and Cream

1 lb. orzo pasta
2 tablespoons olive oil
1 large shallot, finely chopped
2 garlic cloves, pushed thru a press
1 - 14.5 oz. can diced tomatoes, drained
1 1/2 cups heavy cream
4 to 6 slices pancetta, chopped
3/4 cup grated Parmesan cheese
Salt and ground pepper

Cook the orzo in a large pot of salted boiling water until al dente. Drain.
Meanwhile, heat a large skillet over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from skillet and place on a paper towel lined plate. Wipe the skillet with a paper towel and add the olive oil. Heat over medium flame. Add the shallots and garlic and saute until tender, about 5 minutes. Add the tomatoes and cook until tender and heated through, about 10 minutes. Stir in the heavy cream. Cook for about 2 minutes longer just to heat the cream.
Remove for the heat and add the orzo to the skillet tossing to coat completely. Sprinkle with the Parmesan and toss again. Add the pancetta and toss one final time. Season with salt and pepper and another sprinkle of Parmesan cheese and serve.

Rigatoni with Toasted Walnut Butter and Parmesan

2012-01-13T10:19:00.002-05:00

Rigatoni with Toasted Walnut Butter and Parmesan

1 lb. Rigatoni pasta
4 tablespoons unsalted butter
3/4 cup olive oil
1 cup fresh grated Parmesan cheese
1 cup heavy cream
2 cups walnuts
Salt and ground pepper
Parsley

Place the walnuts in a large skillet over medium-high. Do not add oil to the pan. Cook the walnuts, tossing while they cook, for about 5 or 10 minutes or until the are golden brown and fragrant, being careful not to over-toast. Remove and set aside.
Meanwhile, in a large pot of salted, boiling water, add the rigatoni and cook until al dente, reserving 1 cup of the pasta water.
As the pasta is cooking, combine the toasted walnuts and butter in a food processor, and season with salt and pepper. Pulse to combine, adding the olive oil in a slow, steady stream. Pour the walnut butter into a bowl and add the Parmesan; mix well. Add the heavy cream and mix until well blended.
Place hot rigatoni into a large serving bowl. Add the walnut sauce, tossing to combine and adding small amounts of the reserved pasta water until just moist and the sauce coats all of the pasta. Sprinkle with parsley and a little more grated Parmesan.

Sauteed Garlic Zucchini with Parmesan

2012-01-12T12:58:00.005-05:00

Sauteed Garlic Zucchini with Parmesan

4 medium-sized zucchini, cut into thin slices and then halved
4 cloves garlic, pushed thru a press
1 or 2 pinches ground thyme
1/3 cup olive oil
Salt and pepper, to taste
Good quality grated Parmesan cheese

In a large skillet, heat the olive oil over medium heat. Add the crushed garlic and cook until just fragrant, about 2 minutes.
Add the zucchini, season with salt and pepper, sprinkle with the ground thyme and saute until zucchini turns slightly brown, about 8 to 10 minutes.
Remove from the skillet and place on a serving dish. Sprinkle zucchini with the grated Parmesan and serve.

Cacio e Pepe

2012-01-12T11:15:00.004-05:00

This is seriously one of my favorite pasta dishes. It's so easy to make and tastes so good. Cacio e pepe literally means cheese and pepper. I use very finely ground black pepper and the highest quality grated Romano cheese. Believe me, the quality of your cheese makes or breaks this dish.

Cacio e Pepe

1 pound dry linguine pasta
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Salt

Heat a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente; drain, reserving 1 cup of the starchy cooking water.
Toss the hot pasta in a large serving bowl with the butter to coat. While tossing the linguine, gradually sprinkle the linguine with the cheese, black pepper and enough of the reserved cooking water to moisten. Season the pasta with salt to taste and serve.

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

2012-01-11T12:10:00.004-05:00

This recipe is a great way to use up left-over chicken. You can also use store-bought rotisserie chicken. These are super-easy to make and are great for quick weeknight dinners. They are also great for tailgating and football parties!!

Cheesy Barbecued Pulled Chicken Stuffed Poblano Peppers

4 large poblano chile peppers
1/2 medium white onion, chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce, to taste
3 tablespoons olive oil
2 cups shredded cooked chicken thighs
1 1/2 cups cooked white rice
2 cups grated sharp or extra-sharp white Cheddar, divided
1 cup shredded Monterey Jack cheese
Kosher salt

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Slit the chile peppers from stem to tip and set on the baking sheet. Broil, turning every few minutes, until blackened all over, 5 to 8 minutes. Let cool slightly, peel off the skins, and carefully cut out the seed cores, leaving the stems on. Return the poblanos to the baking sheet.
Heat the oil in a large skillet over medium heat. Add the onions and garlic and saute until tender, 8 to 10 minutes. Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer for about 5 more minutes. Stir in the chicken and rice and then 1 cup of the Cheddar and 1 cup of the Monterey Jack cheese. Season to taste with salt. Divide the filling among the peppers.
Broil the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.

Creamy Sausage with Shallots and Mushrooms over Rigatoni

2012-01-10T16:03:00.005-05:00

Creamy Sausage with Shallots and Mushrooms over Rigatoni

1 lb. rigatoni, cooked according to package directions
1/8 cup plus 2 tablespoons olive oil, divided
2 cloves garlic, pushed thru a press
4 large shallots, finely chopped
1/2 lb. white or baby Bella mushrooms, sliced
1 lb sweet Italian sausage, casings removed
1/2 cup dry white wine
1 cup chicken broth
1/2 pint heavy cream
1 tablespoon finely chopped parsley
Salt and ground white pepper to taste
1/2 cup grated Romano cheese

In a large skillet, heat olive oil. Add the garlic, shallots and mushrooms. Saute until the vegetables are tender and the garlic is fragrant, about 10 minutes. Set aside.
Add the 2 tablespoons of oil to the same skillet and heat over medium-high heat. Add the sausage and brown, breaking up the pieces into larger chunks, for about 15 minutes or until no longer pink.
Add wine, broth and heavy cream; simmer until thickened, about 10 minutes. Add the shallot mixture and season with salt and pepper to taste. Pour over pasta, mixing well. Top with the parsley and grated Romano cheese.

Footnotes - I sometimes add a few tablespoons of grated Romano to the sauce as it's cooking to thicken it even more and add some more flavor. I am a cheese junkie..so the more, the better!!

Awesome food find.....Whole Foods Pineapple, Mango & Jicama Salsa

2012-01-10T13:09:00.005-05:00

LOVE THIS STUFF!!!! It's so light and refreshing...great for summer barbecue's...and as a topper for grilled pork, chicken or fish. And there is nothing to it...all that's in it is - pineapple, mango, jicama, red bell pepper, scallions and sea salt. What could be better?

Footnotes - Whole Foods Fresh Guacamole gets an honorable mention also...as a guacamole fanatic, they do have the best one I have tasted!

Slow Cooker Garlic Chicken

2012-01-09T12:15:00.003-05:00

Slow Cooker Garlic Chicken

8 chicken thighs, bone-in
2 tablespoon olive oil
1 large yellow onion, sliced thin
8 cloves garlic, peeled and smashed
2 teaspoons dried thyme
1 cup white wine
1/3 cup flour
Kosher salt
Ground black pepper
1 tablespoon chopped parsley

Season chicken with salt and pepper. In a large skillet or Dutch-oven, heat oil over medium-high heat. Cook chicken skin side down, in batches, until nicely browned on both sides.
Mix together the sliced onion, smashed garlic and the thyme with a little salt and pepper and place in the bottom of a 5 to 6-quart slow cooker. Top with the chicken, skin side up.
In a small bowl, whisk together the wine and flour until smooth and pour over the chicken. Cover and cook for 3 1/2 hours on high or 7 hours on low. Sprinkle with parsley when serving.

Footnotes - You can serve this over rice pilaf or pasta.

Anna Marie does it again!!

2012-01-05T10:39:00.011-05:00

A few months back I had a wine and cheese party at my house and asked my friend Anna Marie from Your Sweet Escape (remember the cute wine charms?) to come with her stuff. The party was a huge success and Anna and I had brainstormed a bit and came up with some ideas for Christmas gifts. It got closer to Christmas and she finally sent me some pictures of the finished products.....and all I could do was sit there in shock. She took my ideas and made them into the 3 most beautiful pieces of reality.
Anna...you are truly one of the most talented people I know and I thank you from the bottom of my heart!

You can find Anna Marie's creations at -

Your Sweet Escape
http://yoursweetescape.com/
http://www.etsy.com/shop/YourSweetEscape

Almost Homemade Baked Beans

2012-01-04T13:01:00.003-05:00

Almost Homemade Baked Beans

2 - 28 oz. cans baked beans
1/4 cup ketchup
1 tablespoon yellow mustard
1/4 cup plus 2 teaspoons light brown sugar
4 to 6 strips of bacon

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with cooking spray.
In a large bowl, combine the beans, ketchup, yellow mustard and 1/4 cup of the brown sugar: mix well. Pour into the prepared baking dish. Top with the bacon slices then sprinkle with the remaining 2 teaspoons of brown sugar.
Bake, uncovered for 45 to 55 minutes or until bubbly and the bacon is crispy.

Footnote - The longer the beans cook, the better they taste.

Roasted Tomato Soup with Grilled Cheese Croutons

2012-01-04T12:46:00.003-05:00

Roasted Tomato Soup with Grilled Cheese Croutons

6 cups cherry tomatoes, about 3 pints
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
2 garlic cloves, minced
1 cup chopped onion
4 cups chicken broth
1 - 28 oz. can diced tomatoes in juice
1/2 teaspoon thyme
1 cup whipping cream
1/2 cup sour cream

Heat the oven to 400 degrees. On a cookie sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil and the salt and pepper. Toss to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.
In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme and the roasted tomatoes, including any liquid on the cookie sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.
Using a food processor or stick-blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, about 8 to 10 minutes. Add salt and pepper, if necessary.
Place the soup into small bowls, add a small dollop of sour cream and garnish with the Grilled-Cheese Croutons.

Grilled Cheese Croutons

1/4 cup unsalted butter, softened
A pinch to 1/8 teaspoon garlic powder, depending on your own taste
6 thin slices of bread
6 slices cheese (American, cheddar, white cheddar or which ever you prefer)

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and garlic powder. Spread one side of each bread slice with the butter mixture. Place 3 slices in the pan, buttered side down. Top each with 2 slices of the cheese, then with the remaining bread slices, buttered side up. Cook, turning once, until toasted on both sides, 3 to 5 minutes per side.
Remove the sandwiches from the pan. Let them cool, then cut them into 1-inch squares. Makes about 60 croutons.

Paprika Roasted Chicken

2012-01-04T11:12:00.003-05:00

Paprika Roasted Chicken

1 - 3 to 4 lb. chicken
1/2 yellow onion, cut into chunks
4 cloves of garlic, peeled and smashed
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/4 to 1/2 cup of water or chicken stock

Preheat oven to 350 degrees.
Rinse the chicken inside and out with cold water and pat dry using a paper towel.
In a small bowl combine the oil, paprika, onion powder, garlic powder, salt and pepper and mix well. Place chicken in a roasting pan and rub with the paprika mixture until completely coated. Place smashed garlic cloves and onion chunks into the cavity of the chicken.
Bake, uncovered, for 1 1/2 hours or until the chicken is no longer pink and the juices run clear. While the chicken is cooking, you can use a pastry brush to baste the chicken with the pan juices.

Footnotes - As the chicken is cooking, you can add the water or stock to the pan once you see the juices start to collect. After the chicken is done, I pour the drippings into a small saucepan and add some heavy cream, the onions and garlic from inside the cavity and a bit of flour to make a kick-ass gravy.

Awesome food find No.2......BBQ Ketchup

2012-01-04T10:54:00.004-05:00

I bought this over the summer because it looked interesting. I am a big sauce person and I love ketchup. I put it on everything...especially potato chips. This version is a blend of Kansas City barbecue sauce and regular tomato ketchup. We finally tasted it over the weekend when I made pigs in a blanket for Billy & I while we were watching football. LOVED IT!! It is the perfect combination of barbecue sauce and ketchup. Try it meatloaf or as a dipping sauce for just about anything.

Awesome food find No. 1.....Mac & Cheese Starter

2012-01-04T09:30:00.007-05:00

I have tried a few of the starters from Williams-Sonoma, and this is by far my favorite one. Don't be alarmed when you open the jar and it doesn't smell like cheese because its not a cheese sauce. The starter is a blend of milk, flour and spices that you add cheese to.
I used cavatappi pasta (corkscrews) and used shredded mild cheddar and shredded mac and cheese blend cheeses. Instead of bread crumbs, I topped it with crushed Ritz crackers and a few little pieces of butter. I also added onion powder and about a tablespoon of chopped onion. It was phenomenal! I think next time I will try either buffalo chicken or bacon and scallions.

Williams-Sonoma
around $14.00

Easy Homemade Jelly Donuts

2012-01-03T11:54:00.002-05:00

Easy Homemade Jelly Donuts

1 - 16.3 oz can refrigerated butter-flavored biscuits
1 cup strawberry or seedless raspberry jam
2 cups vegetable oil
1/8 cup powdered sugar
1/8 cup sugar

Carefully separate each biscuit into 3 layers to make 24 pieces. Place an equal amount of jam in the centers of half of the layers (you should have jam in 12 of the layers). Top each with one of the remaining biscuit layers. Pinch edges together making sure they are sealed well.
In a large deep skillet, heat oil over medium-low heat until hot but not smoking. Fry donuts in batches, 3 or 4 at the most, for 4 or 5 minutes, turning to brown on both sides. Drain on a paper towel lined platter or on top of a brown paper bag.
In a small bowl, combine the powdered sugar and sugar. Sprinkle the sugar mixture on each of the donuts.
Can be served warm or cool.

Spice-rubbed Flank Steak

2011-12-30T11:23:00.002-05:00

Spice-rubbed Flank Steak

1 - 3 lb. flank steak
1 1/2 tablespoons firmly packed light brown sugar
2 1/2 teaspoons ground coriander
4 cloves garlic, minced
2 teaspoons olive oil
1 1/2 teaspoons chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper (optional)

Preheat grill to medium heat.
Combine the brown sugar, ground coriander, garlic, olive oil, chili powder, ground ginger, salt, white pepper and the cayenne, if you are using it, in a small bowl and mix well.
Rub the brown sugar mixture on both sides of the steak. Place steak on the grill for 10 to 15 minutes, or until desired doneness, turning once. Remove steak from grill and allow to rest for about 5 minutes. Slice steak across the grain and serve.

Brownie Pudding

2011-12-30T10:58:00.002-05:00

Brownie Pudding

1 - 19.5 oz. box fudge brownie mix
1/2 cup vegetable oil
3 large eggs
1/4 cup water
1 1/2 cups firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1 1/3 cups boiling water
Whipped cream or ice cream

Preheat oven to 350 degrees.
Grease two 9-inch square baking dishes. Combine the brownie mix, oil, eggs and 1/4 cup of water in a medium bowl. Mix with an electric mixer on medium speed until well blended, about 1 minute. Divide the batter evenly between the prepared baking dishes.
Combine the brown sugar and cocoa powder in a small bowl; mix well. Sprinkle half of the brown sugar mixture evenly over the batter in each baking dish. Pour half of the boiling water on top of the brown sugar mixture in each baking dish. Bake the pudding until set, about 25 minutes. Serve with whipped cream or ice cream.

My new favorite thing!!

2011-12-29T12:05:00.003-05:00

My new Breville Mini Pie Maker

What my husband didn't know....

2011-12-29T11:22:00.007-05:00

Billy is a die-hard NY Jets fan...I mean L-O-V-E-S the Jets. For a very long time, like for as long as we have been together, he has wanted Jets season tickets. So on December 19th....I made his dream come true.

I'm sorry....

2011-12-29T11:18:00.002-05:00

Okay, okay, okay....I know I have been slacking with the blog posts and I am sorry. It has been a busy month. First things first...we bought a new house! My dream house actually...it's a restored farmhouse built in 1902. Then Thanksgiving came....then Christmas...so it has really been crazy. But I promise....starting today, I will start posting some new goodies for everyone!

Thor vs. Ironman

2011-11-23T11:12:00.003-05:00

Surviving a slow day at work courtesy of my cousin...
Thank you Gus!

Pretty neat trick...Short-Cut Crab Stuffed Mushrooms

2011-11-16T12:43:00.004-05:00

So..there I was making some appetizers for me and Billy so we could veg-out and watch a movie. I wanted to make stuffed mushrooms but I didn't feel like making the stuffing. I look in the fridge and find a package of crab cakes. BINGO! Short-Cut Crab Stuffed Mushrooms!!
All I did was arrange the mushroom caps on a baking sheet. I broke up the crab cakes in a bowl then added about a tablespoon of the mixture to each mushroom cap. I melted a little butter in the microwave...sprinkled the butter on top of the prepared stuffed mushrooms, then sprinkled a little paprika and parsley on top.
I baked them at 325 degrees for 15 to 20 minutes. DONE!! And they were SO GOOD!!!

Ambrosia Jam

2011-11-16T11:24:00.002-05:00

I found this jam at a craft fair and OMG...it has become one of my favorite things in the world. It's so good rolled up into pancakes with mini marshmallows.

Ambrosia Jam

8 peaches, peeled and chopped fine
6 mandarin oranges, peeled with pith removed and chopped fine
1/2 cup shredded coconut (optional)
Pulp from 1 medium cantaloupe, chopped fine
Juice from 1 lemon
1 cup crushed pineapple
Sugar

Combine all ingredients with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Gently cook mixture for 1 hour, stirring frequently. Store in sealed mason jars.

PB & Banana Breakfast Strudel with Nutella

2011-11-15T14:22:00.004-05:00

PB & Banana Breakfast Strudel with Nutella

1 - 12 oz. can refrigerated crescent rolls
1/3 cup creamy peanut butter
1/2 cup Nutella
2 small ripe bananas, cut into 1/8-inch slices
1 egg white, beaten
3 tablespoons cinnamon-sugar

Preheat oven to 350 degrees. Line cookie sheet with foil and lightly spray with cooking spray.
Sprinkle flour lightly on sheet of wax paper. Unroll dough onto floured wax paper. Press perforations together to seal. Cover with another sheet of wax paper. Using a rolling pin, roll to make an 18 x 9-inch rectangle. Remove the top piece of waxed paper.
Spread peanut butter over dough leaving 1-inch space to the edges. Spread Nutella over peanut butter. Arrange banana slices with sides touching in 2 rows down center of hazelnut spread. Fold in short ends of rectangle 1 inch. Starting at one long side of rectangle, roll up tightly pinching edge of dough to seal. Remove from wax paper and place seam side down on prepared cookie sheet. Brush with egg white and sprinkle with cinnamon-sugar.
Bake 20 to 25 minutes or until deep golden brown. Immediately transfer strudel on foil to cooling rack. Cool for 30 minutes. Loosely wrap foil around strudel and refrigerate 30 minutes to 1 hour or until chilled.
To serve, cut into 1-inch slices, using serrated knife. Wrap and refrigerate any remaining strudel.

Chillaxin' at the Jets game...

2011-11-15T14:04:00.005-05:00

Jets vs. Patriots
Parking lot tailgate
11.13.11

Ground Beef Stroganoff

2011-11-15T11:52:00.002-05:00

This recipe is great for a quick dinner on a busy weeknight.

Ground Beef Stroganoff

1 1/2 cups frozen chopped onions, thawed
2 teaspoons oil
1 lb. ground beef
1/2 teaspoon garlic powder
1 - 14.5 oz. can vegetable or beef broth
2 - 8 oz. cans sliced mushrooms, drained
3 cups uncooked egg noodles
1 - 8 oz. container sour cream
1 tablespoon dried parsley
Salt and ground black pepper, to taste

Heat the oil in a large nonstick skillet on medium-high heat. Add the onions and cook until slightly browned, stirring occasionally.
Add the ground beef and brown for about 7 or 8 minutes, breaking up the meat with a wooden spoon. Season with garlic powder, salt and pepper. Add the mushrooms, broth and uncooked noodles. Bring to boil then cover and simmer on medium-low heat 10 to 15 minutes or until noodles are tender. Remove from heat. Stir in the sour cream and sprinkle with parsley.

Pasta in the Pink

2011-11-14T16:59:00.003-05:00

Pasta in the Pink

1 lb. ziti pasta
1 cup thinly sliced shallots
3 tablespoons unsalted butter, divided
2 tablespoons minced fresh thyme
4 whole fresh basil leaves
1 teaspoon salt
1 1/2 cups half-and-half, divided
1/2 cup white wine
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup shredded Parmigiano-Reggiano cheese, divided

Cook ziti according to package directions.
Meanwhile, in a large nonstick skillet over medium heat, cook shallots in butter for 10 to 15 minutes or until lightly browned. Add the thyme, basil leaves and salt; cook 1 minute longer. Add 1 cup cream, the wine and the tomato paste; cook and stir until blended.
In a small bowl, whisk together flour and remaining cream until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining tablespoon of butter to sauce and stir until melted. Stir in 1/4 cup cheese. Drain ziti and add to the skillet with the sauce. Toss until combined. Sprinkle with remaining cheese.

Thumbs down to Magnolia Bakery

2011-11-14T13:22:00.006-05:00

Well what a disappointment!
I have heard so many people just talk and rave about Magnolia Bakery...I even have their dessert cookbook. And while everything looks amazing, the actual product leaves a lot to be desired.
The story goes like this.....Billy and I went to Carnegie Hall for the NY Comedy Festival to see Bill Burr. As we were driving home through Manhattan, by chance, we drove by Magnolia Bakery. Billy pulled over, I got out and went inside. I was star-struck by all the cupcakes, cheesecakes, brownies and bars that were displayed on the counter. I ordered 2 yellow cupcakes with chocolate buttercream frosting (Which was WAY too sweet. So sweet in fact, that it hurt my teeth), 2 Snickerdoodle cupcakes with meringue frosting and a peanut butter brownie.
We got home...opened the box... and tasted the treats inside the box. STALE! Ummm...seriously? This is MAGNOLIA BAKERY!! So there we were, standing in my kitchen with $20.00 worth of stale cupcakes and a stale peanut butter brownie. What a waste! So a huge thumbs down to Magnolia Bakery.

Easy Crab and Swiss Quiche

2011-11-07T11:10:00.002-05:00

Easy Crab and Swiss Quiche

1 9-inch partially baked pie crust
1 tablespoon unsalted butter
1 large shallot, minced
1 cup crabmeat, picked over for shells
1 tablespoon flour
1 1/2 cups shredded Swiss cheese,divided
3 eggs
1 cup half and half
1/2 teaspoon salt
Dash white pepper
Dash nutmeg
Parsley flakes

Saute shallots in butter until tender, about 3 minutes. Remove from heat and mix in the crabmeat and flour; set aside. Sprinkle 3/4 of a cup of the cheese in the pie shell, then spread with crab mixture. Sprinkle with remaining 3/4 cup of cheese. Beat eggs, half and half, salt, pepper, nutmeg and parsley until mixed. Pour into crust. Bake for 25 to 30 minutes at 350 degrees.

Bacon and Cheddar Quiche

2011-11-07T11:03:00.003-05:00

Bacon and Cheddar Quiche

Dough for 1 pie crust or a pre-baked pie shell
8 strips bacon, cooked crispy and crumbled
4 large eggs
1 1/2 cups half-and-half
1/4 teaspoon dried leaf thyme
1/2 cup frozen, chopped onions, thawed
1/8 teaspoon ground pepper
1 1/2 cups shredded sharp Cheddar cheese, divided

If using dough, place dough in a 9-inch pie plate. Trim edges if necessary, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake crust at 375 degrees for 10 minutes.
In a small bowl, whisk together the eggs, milk, thyme, onions and season with the ground pepper. Add 1/2 cup of the cheese and mix. Pour into the baked crust. Crumble bacon over the top then sprinkle with the Cheddar cheese. Bake at 375degrees for about 30 minutes or until quiche filling is set and top is lightly browned.

Eggs New Orleans with Crabmeat

2011-11-07T10:50:00.002-05:00

Eggs New Orleans with Crabmeat

For the eggs -
1 pound lump crabmeat, picked over and drained well
6 eggs, poached
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon white pepper
6 puff pastries, baked and split
Paprika

For the cream sauce -
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
2 tablespoons cooking sherry
1/4 to 1/2 teaspoon Cajun seasonings

Sauté crabmeat in butter for about 5 minutes. Season with salt and pepper. Spoon a small amount of crabmeat onto the puff pastries. Top each with a poached egg. Mean while, melt butter in a medium saucepan over low heat. Add flour, whisking until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Stir add the sherry and Cajun seasoning and stir to combine. Spoon cream sauce over eggs. Sprinkle with paprika.

Happy Halloween!!

2011-10-31T11:19:00.003-04:00

Martini in an Olive

2011-10-28T11:57:00.004-04:00

Martini in an Olive

2 cups large Spanish olives
1 1/4 cups dry Vermouth
12 thin strips of lemon peel

Place the olives on a flat surface. Place a piece of waxed paper on top of them. Set a large skillet on top and gently press down to crack the olives.
Put about 1/3 of the olives into a glass jar or container. Place 4 of the lemon peel strips on top. Repeat another 2 times using the remaining olives and lemon peel. Pour the Vermouth over the olive mixture until it just covers the olives. Cover tightly and refrigerate for 3 days or up to 1 week.
When serving, use a slotted spoon to remove the olives and lemon peel and place in a small bowl or a martini glass.

Parmesan Pecans

2011-10-28T11:40:00.002-04:00

Parmesan Pecans

2 tablespoon unsalted butter
2 cups pecans
1/3 cup fresh grated, good-quality Parmesan cheese
Salt, to taste
Fresh rosemary needles, optional

Preheat oven to 250 degrees.
Place pecans in a large bowl. Melt butter in a small saucepan. Pour melted butter over the pecans, tossing until coated. Season to taste with the salt. Add the Parmesan cheese 2 tablespoons at a time, tossing and stirring to mix well.
Spread the nuts onto a non-stick baking sheet. Bake for about 25 to 30 minutes, stirring about 3 or 4 times, until the nuts are slightly golden. Remove from the oven and let cool slightly. Sprinkle with additional salt if needed. You can also sprinkle with the fresh rosemary needles, tossing to combine, if desired.
Let cool completely before serving.

Easy White Chocolate and Raspberry Jam Tartlets

2011-10-28T10:57:00.002-04:00

Easy White Chocolate and Raspberry Jam Tartlets

1 package refrigerated pie crust
1 cup seedless raspberry jam
1/2 cup white chocolate chips, melted
Flour for dusting
Powdered sugar, for finishing, optional

Preheat the oven to 350 degrees.
Roll out the dough on a lightly floured surface using a rolling pin. Using a 2 1/2 - 3-in cookie cutter, cut dough into circles. You should get about 12. Press 1 dough circle into each cup of a mini muffin pan making sure the edges come up to the rim of each cup. prick the bottoms of the dough with a fork. Bake for about 8 to 10 minutes.
Remove from the oven and allow to cool for 2 or 3 minutes in the pan then remove tartlet shells from the pan.
Spoon about 1 teaspoon of jam into each tartlet shell. Place melted white chocolate into a resealable bag. Cut a small opening on one of the bottom corners. Drizzle each tartlet with the white chocolate. Sprinkle with powered sugar, if desired.

Sexy carrots......

2011-10-24T13:55:00.006-04:00

My cousin Pam posted this picture on Facebook. Her mom grew this carrot behind their house in upstate NY. She was so excited that it looked like it had legs. I think it's one of the coolest things I have ever seen. I also like the fact that it looks like it is wearing underwear..LOL!! Good job Aunt Liz!!!

Field of Flags - Moonachie, NJ

2011-10-24T10:15:00.005-04:00

First Presbyterian Church - Moonachie, NJ
6,270 flags....one for each of the service men and women who have died in Iraq and Afghanistan

Caramelized Onion Tartlets

2011-10-24T09:47:00.003-04:00

Caramelized Onion Tartlets

1 can crescent roll dough
2 tablespoons butter
1 tablespoon olive oil
2 large onions, very thinly sliced
1 bay leaf
1 teaspoon ground thyme
1/2 teaspoon sugar
1/2 teaspoon balsamic vinegar
Salt and black pepper
1/2 lb. Swiss cheese, shredded
1/2 lb. mozzarella cheese, shredded

Preheat oven to 350 degrees.
Using a rolling pin, gently roll the dough out on a lightly floured surface. Use a 2 1/2-inch to 3-inch round cookie cutter to cut the dough into circles. Place each circle into the muffin tins pressing down gently. Place tin in the oven and bake for about 8 to 10 minutes or until browned slightly. Remove from the oven.
Meanwhile, in a large skillet over medium-high heat, heat the butter and olive oil. Add the onions, sugar, balsamic vinegar and bay leaf, season with the thyme, salt and pepper. Cook the onions until caramel colored, 20 to 25 minutes. Discard the bay leaf after the onions have cooked.
Turn the broiler on to low.
Place about a tablespoon of the cooked onions into each of the dough cups. Top the onions with both cheeses and place the tartlets under the hot broiler. Broil until the cheese is bubbly and golden.

Oreo Cheesecake Mini's

2011-10-24T09:23:00.004-04:00

Oreo Cheesecake Mini's

1 package Oreo cookies
1 bag mini Oreo cookies
3 - 8 oz. packages cream cheese, softened
1 tub French Vanilla Cool Whip
3/4 cup sugar
3/4 cup sour cream
1 teaspoon vanilla extract
3 eggs
24 cupcake cups

Preheat oven to 325 degrees.

Put 1 cookie on the bottom of each of the cupcake cups. I use the aluminum ones just so I don't have to use cupcake pans. In a zip-top bag, roughly crush the remaining cookies; set aside.
Beat cream cheese, sour cream, vanilla and sugar with a mixer until blended. Add the eggs, 1 at a time, beating after each just until blended. Gently stir in chopped cookies. Scoop into the cupcake cups.
Bake for 18 to 20 minutes or until centers are set. Cool completely. Refrigerate for at least 2 hours or until well chilled. Topped with a dollop of Cool Whip and 1 mini Oreo.

Boys will be boys...

2011-10-19T13:22:00.002-04:00

Billy, Crowman and Paul
Wildwood Fireman's Convention, 2011

The Adventures of Macaronia me Kima.....

2011-10-19T11:38:00.005-04:00

Normally, after I make something for the first time, I will post the recipe because 99.9% of the time, whatever it is usually comes out great. This is NOT one of those times.

Let me start by saying that this is definitely, at least, partially my fault.
My dad makes the best meat sauce. I mean THE BEST meat sauce.....which is why I should have bypassed my mother completely and went straight to him when I decided to make it for the first time.
In all fairness, when there is something that I have been making for a long time, I don't follow a recipe. I add and taste as I go. And that is really the way both of my parents cook............except.......my mom always forgets key steps or ingredients.
So Monday night I decide that I will make meat sauce since my youvetsi came out so good (better than my dad's!). I call my mom, just to double check that I have everything that I need and to clear up any recipe confusion that I had. I start browning my 1 lb. of chopped meat, like she said to do, using no olive oil and chopping the meat into little pieces. Add the red onion, add the garlic, add the cherry tomatoes, 5 peppercorns, add the can of crushed tomatoes.................okay.....something is wrong. There is WAY too much sauce. Daddy's never looks this red. So I call my mom again. She says "Oh, well daddy uses like 4 lbs. of chopped meat and 1 can of crushed tomatoes". Seriously??? So I send Billy to the store to get another 3 lbs. of chopped meat. About 20 minutes later, I start separately browning the new chopped meat to add to my sauce. PS, the sauce was okay but definitely not my dad's.
Yesterday, I hear my phone ringing. I reach for the phone but I had missed the call. It was my dad. The phone then starts ringing again. It's my mom. I pick it up and she says "Daddy wants to talk to you.".........he gets on the phone and in his thick Greek accent says " What did your mother tell you to put in the sauce?". So I tell him - The wrong amount of chopped meat, cherry tomatoes, crushed tomatoes, garlic and peppercorns. "No olive oil?" Nope. He shifts the phone and I hear him say to her "You told her no olive oil? What food on this planet do you make with no olive oil? What is wrong with you?'. My mom is now laughing in the background...and he continues to tell me what he puts in his sauce that she, of course, left out. Reminding her like 4 times that for 40 years, she has been watching him make meat sauce. We leave off with him telling me that he will get everything to make the sauce and I will come over so we can make it together so I can see how he makes it myself...2 different kinds.
Our cooking date is this Sunday............I'll let everyone know how it turns out!

Bananas Foster

2011-10-17T13:33:00.005-04:00

Not a good recipe to make with kids around or if you are kinda not so good in the kitchen.

Bananas Foster

1/2 stick unsalted butter
1 cup brown sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons pure vanilla extract
1 tablespoon banana liqueur
4 bananas, cut into slices
1/4 cup dark rum

Combine the butter, sugar and cinnamon in a large skillet. Place the skillet over low heat and cook, stirring, until the sugar has dissolved. Stir in the banana liqueur and the vanilla extract then place the bananas in the skillet. When the bananas begin to soften and brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. Continue to cook until the flames subside, about a minute or 2. Serve bananas and sauce over vanilla or cinnamon ice cream or try serving over french toast.

Scallops Feliciana

2011-10-17T13:07:00.005-04:00

Scallops Feliciana

1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper

In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.

My first attempt at Beef Youvetsi......

2011-10-07T13:04:00.004-04:00

I say it all the time......ask me to make a Stuffed Crown Roast with Herb and Cornbread Dressing and Sauteed Brussels Sprouts with Rosemary White Wine Reduction.....I say "No problem!". Now, ask me to make mashed potatoes......and I freeze. The more complex a recipe it is, the better I am at it. The simplest recipes make me break out in a cold sweat. I find it so funny when people are impressed at a fancy meal I make because to me, its no big deal. And believe it or not, I am jealous of people who make beef stew, chicken soup, even roast beef....because for some strange reason, I am intimidated by simple foods. (Deep breath)...I feel so much better now that I have said that out-loud.
So we were at work the other day and I had asked my mom and Elizabeth about Greek kima (meat sauce) and Youvetsi (beef or lamb stew with orzo pasta). My mom tends to complicate recipes as does my dad so I figured Elizabeth was my best bet. She explained to me, in very simple terms, how she makes youvetsi.
Easy enough. So after work, off to the store I went to get everything I needed for youvetsi. I decided to do beef because I find lamb from the supermarket isn't like lamb from a Greek butcher. It's gamey and tough.
The end result was actually really good which surprised me believe it or not. Billy LOVED it and my mom said it was delicious. So...here it is....MY recipe for Beef Youvetsi.

Beef Youvetsi with Orzo Pasta

2 lbs. beef chuck or shoulder cut into 2-inch cubes
1 lb. orzo pasta
1/2 large red onion, diced small
4 cloves garlic, pushed thru a press
1 - 28 oz. can crushed tomatoes
1 tablespoon whole black peppercorns
1/3 cup white wine
Ground cinnamon, to taste
Kosher salt and ground black pepper, to taste
Olive oil
Grated Romano or kefalotiri cheese

In a large Dutch oven, heat about 3 tablespoons of olive oil. Add the beef, season with salt and pepper and cook until browned, about 10 minutes. Remove the beef from the pot and place in a dish leaving the juices in the pot. Add another tablespoon of olive oil. Add the red onion, and garlic and cook about 5 minutes. Add the peppercorns and white wine and cook an additional 5 minutes scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes. Return the beef to the pot along with any juice that collected in the plate. Add about 1 cup of water to the pot. Cover and simmer over medium-low heat for about an hour.
Preheat the oven to 350 degrees.
Stir in the uncooked orzo pasta and add about 1/2 cup more water if needed. Season to taste with salt and pepper. Cover and place in the oven. Cook an additional 20 minutes, or until the orzo is soft, stirring the pasta once or twice.
Remove the pot from the oven, season with a little more salt and pepper and add the cinnamon to taste. I add about 1/8 teaspoon.
Serve with grated cheese.

Juvenile Diabetes Walk in Old Westbury, NY - 10.2.2011

2011-10-06T15:40:00.010-04:00

This past Sunday, my family and my cousin Gracie's close friends got together for the annual Juvenile Diabetes walk for her son Danny. Our team is called Danny's Pit Crew which comes from his love of the movie Cars.
People never fail to amaze me when it comes to helping others. Something about being at the walk and seeing all the kids, their friends, family....everyone just getting together to help each other. It is something others should recognize and cherish. Most of these kids have a life-long battle ahead of them and I am honored to stand with them in their fight.

Pork Chops with Buttermilk Herb Pan Gravy

2011-10-05T15:07:00.003-04:00

Pork Chops with Buttermilk Herb Pan Gravy

4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley

Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side. Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.

Roasted Garlic Ceasar Pasta Salad with Black Olives

2011-10-03T15:04:00.004-04:00

Roasted Garlic Ceasar Pasta Salad with Black Olives

1 lb. box tri-color rotini pasta
1 1/2 bottles creamy Caesar salad dressing
1/2 teaspoon roasted garlic puree
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan
Freshly ground black pepper
1 cup garlic croutons, optional

Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water. Place cooled pasta into a serving bowl.
In a large bowl, combine the Caesar dressing, lemon juice, parsley, Parmesan, roasted garlic puree and pepper. Add the dressing mixture to the pasta and stir gently until the pasta is well coated. Toss in the olives. The pasta salad can be made up to a day ahead. Sprinkle with the croutons just before serving, if desired.

Footnotes - I use Newman's Own Roasted Garlic Creamy Ceasar dressing and omit the roasted garlic puree.

Stuffed Artichoke Bites

2011-10-03T14:39:00.003-04:00

Stuffed Artichoke Bites

3 large artichokes
1 1/2 cups seasoned breadcrumbs
1/4 cup grated parmesan cheese, plus a bit more for sprinkling
1/4 cup grated Romano cheese
3 large shallots, minced
1/3 cup white wine
1 egg
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
4 cloves garlic, pushed thru a press
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
1 lemon, juiced

Wash the artichokes and cut the stem off. Place the artichokes right side up on a large pot and add about an inch of water. Cover and cook for about an hour. The artichokes will turn dark green and be very tender. Remove from the pot and allow to cool completely. Once the artichokes have cooled, remove the leaves from the artichoke, reserving only the largest ones with the most heart still attached. Remove the choke from the heart using a spoon to scoop it out, chop into very small dice.
Meanwhile, in a medium skillet, heat about 2 tablespoons olive oil and saute the garlic and shallot until soft, about 5 minutes. Add the diced choke and the white wine. Cook an additional 5 minutes.
Preheat the oven to 350 degrees.
In a large bowl, add the breadcrumbs, Parmesan, Romano, egg, basil, parsley, garlic powder, salt and pepper. Stir to combine. Add a little of the lemon juice to taste. Add the garlic and shallot mixture to the bowl.
Arrange the leaves on a baking sheet. Using a small melon baller, add the stuffing onto each leaf. Lightly drizzle with olive oil. Bake in the oven for 10 to 12 minutes or until the stuffing has browned slightly.
Place the leaves on a serving platter and drizzle with a little olive oil and a little lemon juice. Sprinkle with a little more Parmesan cheese and fresh ground black pepper. These can be served warm, at room temperature or cold.

Fig and Port Wine Tartlets with Cinnamon Whipped Cream

2011-10-03T14:25:00.005-04:00

Fig and Port Wine Tartlets with Cinnamon Whipped Cream

1 - 12 oz. jar fig preserves
1/4 cup port wine
2 packages mini phyllo tart shells
2 cup whipping cream
3 tablespoons sugar
1/4 teaspoon cinnamon extract
Ground cinnamon, for dusting
Powdered sugar, for dusting

In a small saucepan, combine the fig preserves and port wine. Heat over medium heat about 5 minutes. Remove from heat and let cool completely. Mixture will continue to thicken as it cools.
Once the mixture has cooled, fill each tart shell with 1 teaspoon of the mixture.
Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks form. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.

Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

2011-10-03T13:38:00.007-04:00

Garlic Roast Pork Tenderloin Crostini with Herb Cheese and Roasted Grape Tomatoes

2 tablespoons olive oil
1 to 1 1/2-pound pre-marinated garlic herb pork tenderloin
1 baguette or Italian bread, sliced into 1/2-inch thick slices
2 - 5 oz. packages soft cheese with garlic and herbs
1 pint grape tomatoes, cut in half
Kosher salt and fresh ground pepper
Olive oil

Preheat oven to 400 degrees.
Heat olive oil in a large over-proof skillet over medium-high heat. Add the pork and sear on all sides. After all the sides have been seared, place the skillet in oven and roast for 15 to 20 minutes per pound or until an instant-read thermometer registers 155 to 160 degrees. Remove from oven and let rest for 10 minutes, basting with the pan juices. Slice pork tenderloin into 1/4-inch thick slices and place in a shallow bowl. Pour about a 1/4 cup of the pan juices onto the pork slices and let sit.
Meanwhile, place baguette slices on a baking sheet and toast in oven until just golden around the edges, about 7 to 10 minutes. Remove and set aside to cool.
Place the grape tomato slices on a small baking sheet. Toss with a small amount of olive oil and season with salt and pepper. Broil on low for 10 minutes or until the tops start to brown slightly.
Spread toasted baguette slices with a good amount of the herb cheese spread. Top with 1 slice of the pork slices then pipe on top of the pork slice ,a small amount of the herb cheese spread and top with a roasted grape tomato half.

Antipasto Skewers with Rosemary Balsamic Vinaigrette

2011-10-03T13:02:00.005-04:00

Antipasto Skewers with Rosemary Balsamic Vinaigrette

1 pint grape tomatoes, cut in half
1 lb. fresh mozzarella, cut into chunks
1 - 12 oz. jar of marinated artichoke hearts, cut into chunks
1/2 lb. salami, sliced very thin, folding into fourths then in half
1 cup olive oil
6 tablespoons balsamic vinegar
1/8 teaspoon salt
1 teaspoon fresh ground black pepper
3 cloves garlic, smashed
2 or 3 sprigs fresh rosemary

Using wooden skewers, assemble as follows - tomato, mozzarella, salami, artichoke, tomato. You should have enough for about 30 to 34 skewers.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic, salt and pepper. Add the rosemary springs and garlic to the bowl and let sit for about 15 minutes. remove the garlic and rosemary sprigs. Place one layer of skewers in a deep container and drizzle with the vinaigrette. Repeat with remaining skewers and dressing. You will have extra vinaigrette. Cover and place in the refrigerator until ready to serve. Try to let them marinate for several hours before serving.

Footnotes - After arranging the skewers on a serving platter, I drizzle with addition vinaigrette.

Your Sweet Escape Wine & Cheese Party

2011-10-03T12:25:00.003-04:00

Recipes to follow...LOL!!

For Stepherz......the best apple pie recipe I know...

2011-09-27T14:16:00.006-04:00

This one is for you kiddo....

Apple Pie

5 - 6 mixed apples (4 Granny Smith, 1 to 2 McIntosh) , peeled, cored and sliced
2 9-inch pie crust pastries
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (optional)
1/2 teaspoon ground nutmeg (optional)
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water

In a medium sauce pan, melt the butter over medium heat. Stir in the flour to form a paste. Add white sugar, brown sugar, cinnamon, nutmeg and water and bring to a boil. Reduce temperature to low, and simmer for about 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with the apples, mounded slightly. Cover with the second pie crust pastry, cutting small slits to allow for the pie to vent. Gently and slowly, pour the sugar and butter mixture over the crust, making sure that none of the mixture runs off.
Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.

Footnotes - Instead of cutting slits, try using a small apple-shaped cookie cutter to cut the top pie crust. Also, decrease the water by 1 tablespoon and replace it with 1 tablespoon of vanilla extract. Before adding the top pie crust, pour some of the sugar and butter mixture onto the apples, then pour the rest over the top of the pie.

Tilapia with Spicy Chili-Lime Butter

2011-09-02T14:48:00.004-04:00

Tilapia with Spicy Chili-Lime Butter

6 tilapia fillets
2 tablespoons unsalted butter, softened and cut into small cubes
1 teaspoon chili powder
1 1/2 teaspoons lime juice
1/4 teaspoon ground red pepper
4 tablespoons olive oil

Stir together butter, chili powder, lime juice, ground red pepper and 1/4 teaspoon of salt. I usually mold them into 6 small balls and place them in the refrigerator for about 15 to 10 minutes. This allows the flavors to meld.
Pat fish dry and lightly season with salt and pepper. Using a 12-inch nonstick skillet over moderately high heat, heat 2 tablespoons of the oil until it shimmers. Place 3 tilapia fillets in the pan and saute, turning once, until just cooked through, about 4 minutes total. Transfer fish to serving plates and top with half of the butter mixture. Repeat with the remaining tilapia fillets.

9/11...........Ten years later...........

2011-09-02T11:34:00.010-04:00

I'm not even going to intro this....you just have to read the article. Not many things make me cry...but this is an amazing article about a really amazing guy. Ronnie....my hat is off to you.....

http://fortlee.patch.com/articles/911-stories-helping-fdny-get-back-up.html

Spicy Habanero Catfish Nuggets with Creamy Avocado Ranch Dip

2011-09-01T14:09:00.008-04:00

Spicy Habanero Catfish Nuggets with Creamy Avocado Ranch Dip

2 lbs. catfish nuggets
3/4 cup buttermilk
1/2 cup habanero hot sauce
2 cups flour
2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
1/2 teaspoon paprika
Vegetable oil

Whisk together buttermilk and hot sauce in a large bowl. Add nuggets. Cover and chill 24 hours.
Combine flour, salt, pepper, onion powder and paprika. Remove nuggets from buttermilk mixture, discarding mixture. Dredge nuggets in flour mixture, shaking off excess.
In a large, deep, heavy skillet, pour vegetable oil to 1 1/2 inches and heat to 325 degrees. Fry nuggets, in batches, being careful not to over-crowd the skillet, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste and serve with Creamy Avocado Ranch Dip.

Creamy Avocado Ranch Dip

1 - 16 oz. container sour cream
1 - 8 oz. package cream cheese, at room temperature
1 envelope ranch dressing mix
3/4 teaspoon hot sauce
1/4 teaspoon garlic salt
1 clove garlic, minced
2 ripe avocados, peeled and pitted

In a food processor, mix the sour cream, cream cheese, ranch dressing mix, hot sauce, garlic salt and mince garlic.
In a bowl, mash the avocados and mix in the sour cream mixture until well blended. Cover and chill for about an hour or 2, to let the flavors meld.

Footnotes - This dip is also good as a dressing for salads. Just mix in some half and half or light cream until you get the desired consistency.

Sometimes you just have to stop and splash in the puddles....

2011-09-01T12:35:00.008-04:00

We had stopped at my friend Jenn's house to drop off some extra sandbags to her. Her son Vinny came outside, wearing her flip flops, all curious about why we were there. After asking us about 100 questions, Vinny wanted to jump in the puddles of water that had collected in the driveway from the rain. So..off the flip flops went and we stood there barefoot, splashing each other with the water. We then raced up and down the driveway, smashing every puddle that was in our path until the bottoms of our pants were soaked.
The older we get, the more worries we have, the more responsibilities we take on, the more serious we get, it's easy to forget to just let go and be a kid, even if its just for a minute....and in the middle of a hurricane. Thank you Vinny.....

XOXO

What Hurricane Irene has showed me.....

2011-09-01T11:58:00.007-04:00

It has been a mentally exhausting few days. The flood waters from the hurricane left our garage and shed in ruins but little by little, we are getting back on track. Among the causalities were about 40 cookbooks which I am still trying to salvage. I know it could have been worse. We luckily didn't get any water in the house which I am so thankful for but what we did lose still hurts.
I know I have said this a bunch of times but this week it couldn't be more true. I grew up in Queens. Little Ferry is the closest thing to a small town I have ever lived in. It was truly amazing to watch people come together to help each other out. And I am not just talking about friends...I mean strangers willing to lend a hand and volunteer in any way they could. I am still amazed by the kindness and love that the people who live in my town have shown in the past few days. Not only my friends but people who are usually just a "hello" in passing. It is such a wonderful feeling to know that even when you are at your lowest....there are still good people out there willing to lend a hand.
My CERT team and Ladies Auxiliary worked straight thorough the night, well into Monday making sure everyone ate, slept, got what they needed. It was such an act of selflessness.
We were cleaning out the garage on Monday morning...and walking up the driveway was Walter offering his help. Scott called his cousin to bring us his pump to pump the extra water out of our crawl space. My friend Tara, even after volunteering at a shelter with CERT for 3 days straight with 3 hours sleep, walked into my yard and helped us all afternoon. Lita...Bill Holley...Mike, Joan, Peewee, Ronnie, Brian.....even in a disaster with their own homes to clean up....my FD family and my LF friends were there for us.
It is in moments like these, where I am most proud to call Little Ferry my home.

Awesome food find.....Garlic-Chili Pepper BBQ Sauce

2011-08-25T10:45:00.004-04:00

Williams-Sonoma Garlic-Chili Pepper Barbecue Sauce isn't really a traditional barbecue sauce. It is more of a regular chili sauce. To be honest..I was a little hesitant to use it because I thought it was a barbecue sauce. Was I wrong! We used it last night on grilled chicken thighs. It was an amazing combination of sweet with just a touch of spicy...not too over-whelming. Definitely a must try!!!!

Chili-Cheddar Bow Ties

2011-08-24T12:30:00.003-04:00

Chili-Cheddar Bow Ties

1 lb. bow tie pasta, cooked according to package instructions and drained
1 - 7 oz. can chipotle chiles in adobo sauce
2 tablespoons butter
1/2 cup bacon, cooked crisp and crumbled
1 cup scallions, sliced thin
2 tablespoons flour
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 1/4 cups milk
3 cups shredded cheddar cheese, divided
Ground red pepper, to taste

Preheat oven to 400 degrees.
Remove 1 teaspoon adobo sauce and 1 chile from can. Mince the chile. Melt butter in a large Dutch oven over medium-high heat. Add the scallions and saute 1 minute. Stir in the adobo sauce, minced chile, flour, chili powder, salt and cumin; cook 1 minute. Gradually add milk; cook until thick and bubbly, about 4 minutes, stirring constantly with a whisk. Remove from heat. Gradually add 2 1/2 cups cheese and cilantro, stirring until cheese melts. Stir in the cooked bacon. Add pasta to pan and toss well to combine.
Spoon the pasta mixture into an 11x7-inch baking dish coated with cooking spray. Sprinkle 1/2 cup cheese over pasta mixture. Sprinkle with the ground red pepper. Bake for 15 minutes or until golden brown.

A Little Slice of Heaven....literally in print!!! LOL!

2011-08-23T16:09:00.003-04:00

My only thoughts when I flip through the pages of the book are...this is my entire life...every moment, every story, every experience that happens to me....all of the people who I love...my whole life is wrapped up in the pages of this book. It is pretty mind-blowing. XOXO

More wine for my men....

2011-08-23T14:33:00.003-04:00

Oh the joys of alcohol.....responsibly of course!!
Ladies & Gentlemen, this is my new best friend. Meet Ropiteau Pinot Noir.

The Food Foo Foo at Biggie's in Carlstadt

2011-08-23T11:46:00.005-04:00

Biggie's has become my new favorite place to eat. A few weeks ago we were on our way to another restaurant for dinner and we passed Biggie's on Rt. 17. I asked Billy if he wanted to go there instead. We had passed it a hundred times before but never stopped. Carlstadt is their 3rd location. There is one in Hoboken, the original Biggie's, and one in Asbury Park. In addition to the restaurant, Biggie's is also a raw bar, with the most delicious calms on the half shell that I have ever had.
This past visit to the restaurant, we ordered a 1/2 dozed clams and the Thai Coconut Shrimp, since I love spicy food and was craving these! Billy's clams came out first and were out of this world. I love clams but hate when they are chewy. These were not. I mean, we have eaten at some pretty fantastic seafood places but Biggie's clams are the best I have ever had. My shrimp followed shortly after and were nothing less than perfection. Just the right amount of sweet and spicy. For dinner, I ordered Seafood White, which was one of the specials and Billy ordered the Parmesan-Crusted Flounder with sauteed spinach. I am not a big fish eater but I love their flounder. It is always moist and very mild flavored. My seafood was delicious. It had in it shrimp, clams, scallops and mussels in a lemon butter wine sauce.
I think what I like most about Biggie's is consistency. Their food is always good. To me, that is probably the most crucial thing in the restaurant business. The staff is also very friendly. Our waitress remembered us....I love that!
Big plus...every Wednesday is Badge Night for First Responders. 10% off your food bill!! The bar always has a ton of specials going on and an extensive beer list. It's just an awesome place to go and chill. So if you are ever on 17 and are in the mood for awesome seafood, great drinks and a terrific atmosphere..check out Biggie's!

Biggie's Restaurant, Raw Bar & Tavern
430 Route 17 South
Carlstadt, NJ 07072
http://www.biggiesclambar.com/Home.html

Hot new tattoo....

2011-08-19T15:53:00.003-04:00

So I finally got my foot/ankle tattoo...and it hurt like a son of a bitch!! No joke...LOL! I still have to touch up the center of the flower to cover an old tattoo...but I absolutely LOVE it!!!

Pork Tenderloin with Bacon and Toasted Almonds

2011-08-17T11:54:00.004-04:00

Pork Tenderloin with Bacon and Toasted Almonds

1 - 1 1/2 lb. pork tenderloin, cut into slices about 2-inches thick
2 tablespoons olive oil
2 thick slices bacon, cut into cubes
1/4 cup slivered almonds
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1/2 cup chicken stock
Juice of 1 lemon
1/4 cup fresh parsley leaves, chopped
Kosher salt and fresh ground black pepper

Place a large saute pan over medium-high heat and add 2 tablespoons of the oil. Season the slices with salt and pepper on both sides. Once the oil is heated, add the seasoned pork to 1 side of the pan and sear on both sides, about 2 minutes each side. Add the bacon to the other side of the pan and let cook for 5 minutes
Add the almonds and butter to toast. Add the crushed red pepper, garlic, chicken stock and lemon juice. Simmer briefly then remove from the heat and stir in the parsley. Season with salt, if needed

Spinach and Artichoke Dip Stuffed Shells

2011-08-16T16:49:00.003-04:00

I love this dish so much! It's sinfully rich and so YUMMY!!

Spinach and Artichoke Dip Stuffed Shells

1 box jumbo pasta shells, cooked according to package directions
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup grated Romano cheese
1 jar roasted garlic Alfredo sauce
2 tablespoons dried parsley

Preheat oven to 325 degrees.
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients. Place 1 or 2 tablespoons of the artichoke mixture in each shell. In a 9x13-inch baking dish, place 1 cup of the Alfredo sauce in the bottom of the dish. Arrange the stuffed shells on top of the sauce in the dish. Pour another cup or so of Alfredo sauce over the top of the shells. Sprinkle with the grated Romano cheese. Bake in the oven for 15 to 20 minutes or until just heated through. Garnish with the parsley and serve.

Fall Recipe Preview....

2011-08-16T13:08:00.003-04:00

I was in AC Moore this morning and all I saw was fall flower arrangements, Halloween decorations and crafts. As much as I love summer, fall is my favorite season. I love decorating for Halloween, trick or treaters, apple picking, cooking Thanksgiving dinner, sitting in front of a fire in my den. So...now that I am all in the mood for fall...LOL.....

Spiced Hot Apple Cider

2 quarts apple cider
2 cinnamon sticks
6 whole cloves
1 teaspoons whole all spice
1/4 cup brown sugar
8 orange slices

Combine all ingredients except oranges in a sauce pan and bring to a simmer. Simmer gently for 5 to 10 minutes. Serve into mugs or glass pitcher. Garnish with orange slices.

Pumpkin Cheesecake

For the crust -
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

For the cheesecake -
3 - 8 oz packages cream cheese, at room temperature
1 - 15 oz can pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Beef Stew with Barley

2 pounds beef chuck for stew
1 cup barley
1 package mushrooms
1 large yellow onion, diced
2 celery stalks, diced
2 carrots, sliced
4 cloves garlic, minced
1 teaspoon chopped fresh thyme
1 bay leaf
4 cups beef stock
1/2 cup red wine
Salt and pepper

Lightly coat a large dutch oven with oil and place over medium-high heat. When the oil is hot and working in batches, add a layer of meat to the bottom of the pot. Let sear for 2 to 3 minutes until golden-brown. Do the same for all side of the beef cubes. Sear the remaining meat in batches. Place the seared cubes in a dish and keep warm. If there are any dripping in the pot after the last batch is finished, pour it over the cubes.
Heat one teaspoon of oil in the pot and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt and cook until golden-brown. Add the celery and carrots and cook until just softened.
Add the garlic and sauté until fragrant, about 1 minute. Add the thyme and bay leaf.
Pour the wine into the pan scraping up all the browned bits from the bottom of the pan. Let the wine reduce down until almost evaporated.
Add the meat and any drippings back to the pot. Pour in the beef broth and top with enough water to just cover the meat and vegetables. Bring the stew to a boil, then reduce the heat to very low.
Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes until the barley is cooked and the meat is almost falling apart. Season with salt and pepper. Serve with crusty Italian bread or over buttered egg noodles.

Butternut Squash Soup

1 butternut squash, peeled, seeded and cubed, about 6 cups
5 cups water
1/2 cup half and half
3 medium potatoes, peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
Sour cream

In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender.
Remove from the heat and cool slightly. Using an emulsion blender, puree mixture. Return to a low heat and stir in the half and half, cooking until heated through. Place soup into serving bowls and serve with a dollop of sour cream.

Footnotes - They sell frozen cubed butternut squash in the frozen vegetable section. This saves the time it takes to cook the squash yourself.

Love my girls......

2011-08-15T15:27:00.002-04:00

Robin, Kristen & Lita
LFFD Inspection Dinner, 2010

An Orgasm in a Panini Press

2011-08-15T14:38:00.006-04:00

An Orgasm in a Panini Press

If I was going to actually name the ingredients in this to use as the title...we would be here all day. So I call this one - An Orgasm in a Panini Press. It contains the most fantastic blend of sweet Italian sausage, caramelized onions, mozzarella and Romano cheese...all on oil and garlic rubbed rustic bread.

3 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves of garlic, smashed
2 large yellow onions, thinly sliced
1/4 cup apple juice or balsamic vinegar
1/2 teaspoon sugar
4 links sweet Italian sausages
8 to 16 thick slices fresh mozzarella cheese
1/2 cup freshly grated Romano cheese
Eight 1/2-inch-thick slices of crusty, rustic bread
Kosher salt and freshly ground black pepper

Heat 1 tablespoon of the oil and the butter in a large skillet over medium-high heat. Add the onions, 3 tablespoons apple juice, 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon of pepper. Reduce the heat to medium low and cook, stirring occasionally, until the onions are deep golden-brown, 25 to 30 minutes. Add the remaining 1 tablespoon apple juice and cook about 1 minute more.
Meanwhile, in another 12-inch skillet over medium-high heat, heat 1 tablespoon of the oil until hot. Add the sausages and cook until browned and heated through, 5 to 6 minutes. Cut in half lengthwise and cook an addition 5 minutes until browned on the inside. Keep warm.
Heat the panini press. Rub the bread slices with the smashed garlic cloves and drizzle with some olive oil. Place 2 slices of mozzarella, one sausage link, 1 to 2 tablespoons of Romano, then adding the onions on 1 slice of the bread. Top with another slice. Cook the sandwiches in the press until browned and crisp, 3 to 6 minutes.

Footnotes - The amount of your mozzarella slices depends on the size of your mozzarella ball. If using smaller balls, use 4 slices on each piece of bread. If it is a larger ball, use only 2. Also, you can use garlic infused oil (I make my own) instead of rubbing each slice with garlic then drizzling with oil. Try experimenting with different herbs too such as basil and rosemary.

Sauteed Chicken Thighs with Mushrooms in Sherry Cream

2011-08-15T14:06:00.002-04:00

Sauteed Chicken Thighs with Mushrooms in Sherry Cream

4 boneless chicken thighs, with shin
1/4 cup low sodium chicken broth
1/2 cup heavy cream
3 tablespoon dry sherry
2 tablespoons plus 1 teaspoon olive oil
1/2 lb. fresh mushrooms, quartered
1 large shallot, minced
1 clove garlic, minced
1 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper

Season the chicken with salt and pepper. In a small bowl, combine the broth, cream and sherry.
Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the garlic and mushrooms and cook, stirring occasionally, until softened and golden brown, about 4 minutes. Transfer to a medium bowl.
Heat another 1 tablespoon of oil to the skillet and add the chicken skin side down. Cook until the skin has deeply browned, then turn the chicken over to the other side. Turn occasionally for even browning until almost cooked through, 3 to 5 minutes. Place chicken on a plate and keep warm.
Reduce the heat to medium, heat the remaining 1 teaspoon oil in the skillet, and add the shallots. Cook until softened, about 1 minute. Add the cream mixture and stir, scraping up any browned bits in the pan and blending them into the sauce. Let the sauce simmer until slightly thickened, 2 to 4 minutes. Reduce the heat to medium low. Add the mushrooms back into the pan along with any juices that collected in the bowl. Add the chicken to the skillet, also with any juices. Season with salt and pepper to taste. Serve over pasta or rice.

Try this.....

2011-08-15T13:56:00.003-04:00

Buffalo Wing Sauce with Rosemary and Lemon

In a small bowl, whisk together 1/3 cup Frank’s Red Hot sauce, 1/4 cup unsalted melted butter, 1 teaspoon chopped fresh rosemary and the zest from 1 lemon.

I don't know why...but this is SO AWESOME!!!!

Risotto Milanese

2011-08-15T11:51:00.003-04:00

Risotto Milanese

2 cups arborio rice
1 medium onion, very finely chopped
8 tablespoons unsalted butter
1/2 cup dry white wine
6 cups low-sodium chicken broth, warmed
1/2 teaspoon saffron threads
1 cup finely grated Parmesan
Salt and freshly ground black pepper to taste

In large saucepan, add the butter and melt over medium heat. Add the onions and cook until it's translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 1 cup of broth and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed, stirring every minute or two. Add another 1/2 cup of broth and keep cooking, stirring and adding 1/2 cup of broth at a time until all the liquid is absorbed and the rice is al dente.
When the rice is ready, stir in the cheese. Remover from heat and stir in the remaining 6 tablespoons butter. Season with salt and pepper.

My 400th blog post.....

2011-08-15T11:49:00.002-04:00

I made it to 400...haha! I decided to have the blog printed at 399 so this was if I ever want to do it again...I know where to start. Thank you again to everyone who reads my blog...love you all!!

XOXO

A Little Slice of Heaven....in print!

2011-08-10T13:55:00.005-04:00

I have decided to have my blog printed. Yes, that is correct....A Little Slice of Heaven will be a 280 page book.
This blog started out as just somewhere to keep recipes that I loved...but it has become so much more than that. Each post tells a story. In a way...they capture every memory, experience, every moment of happiness in my life. My blog tells the story of my life and all the wonderful people in it.
I am honored to have such amazing people in my life..whether it be friends or family. I love each and every one of you...with all my heart.

Happy Cooking...
XOXO,
Arge

Red Velvet Cake Bars

2011-08-09T22:35:00.003-04:00

Red Velvet Cake Bars

For Cake -
1 box Red Velvet cake mix
1 stick butter, softened
1 egg
1 teaspoon vanilla extract

For Cream Cheese Layer -
16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
In a large mixing bowl, add cake mix, butter, vanilla extract and egg until combined. Beat with an electric mixer on low speed until well combined. Press cake mixture into a greased 9x13-inch baking pan.
In a medium mixing bowl, beat cream cheese and sugar on medium speed until creamy. Add eggs and vanilla, beat to combine. Spread cream cheese mixture over cake layer.
Bake in preheated oven for 40 to 45 minutes, or until bars barely start to pull away from sides. Cool completely before cutting.

Creamy Garlic Shells

2011-08-09T22:20:00.003-04:00

Creamy Garlic Shells

1 lb. medium shell pasta
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons flour
3/4 cup chicken broth
3/4 cup milk
2 teaspoons parsley flakes
Salt and ground white pepper, to taste
1/3 cup grated good-quality Parmesan cheese, plus more for topping

In a large pot of salted. boiling water, cook shells until al dente; drain and keep warm, Meanwhile, melt butter in a large sauce pan,and add garlic. Cook over medium heat for 2 minutes. Add flour and cook 1 minute more, stirring constantly.
Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
Add parsley, salt, pepper and Parmesan cheese. Stir until cheese is melted. Add the
shells to the sauce and toss to combine. Place pasta in a serving bowl and sprinkle with additional Parmesan and serve.

Carrot Cake Bread Pudding

2011-08-09T21:32:00.002-04:00

I love this recipe...probably because I love carrot cake.

Carrot Cake Bread Pudding

1 package frozen carrot cake, thawed and cut into 1-inch cubes (I use Sara Lee)
3/4 cup chopped walnuts
1/2 cup golden and black raisins
1 1/4 cups half and half
1 package instant butterscotch pudding and pie filling mix
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cut into pieces
Whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Spray a 2-quart casserole with cooking spray; set aside.
In a large mixing bowl, combine carrot cake cubes, walnuts, and raisins.
Combine half and half, dry pudding mix and cinnamon; whisk until well mixed. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole. Dot with butter. Bake for 35 to 45 minutes or until hot in center. Serve warm with whipped cream or vanilla ice cream.

Pretty Freakin' Awesome Skirt Steak Marinade

2011-08-09T21:24:00.003-04:00

Pretty Freakin' Awesome Skirt Steak Marinade

1 1/2 lbs. skirt steaks, fat trimmed
3 tablespoons olive oil
3 tablespoons fresh lime juice
2 tablespoons brown sugar
1/2 teaspoons crushed red pepper flakes
4 cloves garlic, crushed
Salt and fresh ground pepper

In a small bowl combine the olive oil, lime juice, brown sugar, crushed red pepper flakes and garlic. Place the skirt steak in a large zip-top bag and pour the marinade on top of the steak. Marinade for 30 minutes.
Preheat the grill, when hot remove steak from marinate and season with salt and pepper. Place steak on grill. Cover and cook until seared, about 3 minutes. Flip steak over cook another 3 minutes. Transfer meat to a cutting board, tent with foil and let steak rest 8 minutes before slicing thin against the grain.

My Top 5 Places to Eat....

2011-08-09T16:29:00.006-04:00

As you know, I am very picky about my restaurants. VERY PICKY!! Food is food...but awesome food is an experience. I have said this a million times, I don't care if the place is cheap, fancy, close to home, or a 2 hour drive. I don't mind paying $300 for a meal, as long as it knocks my socks off. There is nothing worse than paying for food that you walk away wishing you never ate. My thing is, a restaurant has to be consistent.
We don't eat out a lot, but when we do...it is only to a few "Arge Approved" places. Here are my top 5.

5. Yuki Hana - Little Ferry, NJ
Okay, Yuki Hana is a little, upscale hole-in-the-wall and just happens to be the only place that I will eat sushi at. I don't know what it is, but their sushi is just unreal. My suggestions - Rock Shrimp Tempura, Lobster Tempura Roll, Beef Yaki Soba, Fuji Roll.

4. George's Place - Cape May, NJ
Every time we go to Cape May, we stop at George's, usually for breakfast. I love, love, love George's. The food, the photos of his kids on the walls...everything. You seriously can not walk in there and not smile. Plus I love when owners work at their own restaurant. My suggestions - Bananas Foster French Toast, Waffle Nutella, Tiramisu Waffle.

3. PF Chang's - Hackensack, NJ
Okay, okay, okay...I understand that this is a chain restaurant BUT I have never had a bad meal there. Whether it was eat-in, take-out, at the bar, it was always good. Plus, I never said that this was the top 5 restaurant list of the Tri-State area. These are my favorite places to eat. That being said, PF Chang's has become the only place that we will eat Chinese food from..lol! My suggestions - Chang's Spare Ribs, Steamed Pork Dumplings, Mongolian Beef, Dan Dan Noodles.

2. Telly's Taverna, Astoria, NY
What restaurant list of mine would be complete without a Greek restaurant! I love Telly's. I love Nana, the owner, I love the food, I love the atmosphere. Their tzatziki is the best I have ever had. In my opinion, if you want awesome Greek food, it's worth the trip to Queens. My suggestions - Greek Salad, Grilled Baby Lamb Chops, Fried Zucchini and Eggplant, Grilled Octopus.

1. Frankies Spuntino, Brooklyn, NY
Billy and I had gone to Frankies for a birthday party. The atmosphere was charming. The front of the restaurant looks like an old school brownstone complete with a courtyard with small bistro tables in the back. The food just blew me away. Everything we have eaten there has been phenomenal. It is perfect for little romantic dinners, showers, girl's nights. I know people hear Brooklyn and think its too far away. But honestly, our drive only took about 20 minutes and we are coming from New Jersey. My suggestions - Antipasto with an assortment of meats, cheeses, olives and crostini, House-made Cavatelli with Faiccos Hot Sausage & Browned Sage Butter, Meatballs with Pine Nuts & Raisins.

What are we, after all, without our memories......

2011-08-09T15:44:00.005-04:00

For my wedding, I had printed and framed scanned copies of old family wedding photos. Surprisingly, my dad thought it was one of the greatest parts of my wedding. I remember him standing at the table, picking each one of the frames up and staring at the photos inside. There was a picture of his parents, my mother as a flower girl at age 4, my grandmother as a flower girl in 1927. To me, it was like having family, who have since passed on, there with us in a way. It was honoring their love and commitment to each other just as Billy and I had done earlier that the day.
The photos have since taken up permanent residence in our home, framed and hung on the wall at the top of our stairs. They are a piece of my past and of my heart.

My mother's aunt Anna and uncle Frank on their wedding day. On the left are my great-grandparents, Marie and Joseph.

My grandmother on her second wedding day, October 31, 1955. Aunt Julia and Uncle Frank are in the background.

My grandmother and my mom, 1948. She was a flower girl. The dress was turquoise. I always found that fascinating.

Billy's grandfather Oscar and his grandmother Charlotte.

My grandmother, bottom left, as flower girl, 1927.

My great-grandmother, Marie, on her wedding day, circa 1915.

My great-grandparents, Marie and Joseph.

My grandparents, my dad's mother and father, Argero and Konstantinos.

Memories from my wedding....

Grilled Worcestershire-Glazed Portobello Mushrooms

2011-08-09T15:31:00.006-04:00

Grilled Worcestershire-Glazed Portobello Mushrooms

1 pound portobello mushrooms, cut into 1/3-inch-thick slices
1/2 cup unsalted butter
4 teaspoons Worcestershire sauce
1 1/2 teaspoons balsamic vinegar
Kosher salt

Prepare grill to medium-high heat.
Melt 1/2 cup butter in a large skillet over medium heat. Stir in Worcestershire sauce and vinegar. Reduce heat to low and place the mushrooms in the skillet. Sprinkle with salt. Cook for about 3 minutes then remove from heat.
Transfer mushrooms to the prepared grill and grill mushrooms until soft, about 3 minutes per side.

Footnotes - I serve these with grilled steak.

Sweet Corn with Bacon, Onions and Cream

2011-08-09T15:21:00.003-04:00

Sweet Corn with Bacon, Onions and Cream

1 bag super sweet frozen corn, thawed or 10 ears of cooked corn, shucked
6 bacon slices, cut crosswise into 1-inch pieces
1 large onion, chopped
4 garlic cloves, finely chopped
1 cup heavy cream
3/4 cup finely chopped scallion

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, about 8 minutes, then, using a slotted spoon, transfer to paper towels to drain. Add the garlic and onions and cook in the bacon drippings remaining in skillet over low heat, stirring occasionally, until softened, 2 to 3 minutes. Add corn and cream and cook over moderately high heat, uncovered, stirring occasionally, until corn is heated through and the cream has thicken slightly, 10 to 15 minutes. Stir in scallion and season with salt and pepper to taste. Place creamed corn in a large serving bowl and sprinkle with the bacon before serving.

Onion, Jack and Bacon Tart

2011-08-09T15:12:00.006-04:00

Onion, Jack and Bacon Tart

5 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground white pepper
Generous pinch of salt
Generous pinch of ground nutmeg
3/4 pack cup shredded Monterrey Jack cheese
1 package pie crust dough

Preheat oven to 400°F. Roll out dough on lightly floured work surface. Transfer to a 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling but maintain oven temperature.
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, white pepper, salt and nutmeg in small bowl to blend. Spread the onions over bottom of the baked crust; sprinkle the bacon over the onions, then the cheese. Pour in the cream mixture.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack for 10 minutes. Remove pan sides. Serve warm or at room temperature.

Parmesan Stuffed Mushrooms

2011-08-09T13:45:00.002-04:00

Parmesan Stuffed Mushrooms

1 lb. small to medium white mushrooms, stems removed and caps wiped clean
2/3 cup mayonnaise
2/3 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese
2/3 cup minced shallots or red onion
3 tablespoons minced fresh parsley
Salt and ground black pepper

In a medium bowl, combine the mayonnaise, mozzarella, Parmesan and onion and mix well. Season to taste with salt and pepper. Stir in the parsley. Cover and refrigerate for 30 minutes.
Preheat the broiler. Position the rack at least 5-inches from the heat. Spoon a generous teaspoonful of the stuffing into each cap, mounding it slightly. Arrange the mushrooms onto a broiler pan and broil for about 5 to 7 minutes, until the mushrooms are hot and the stuffing is slightly golden brown.

Mariana - Toddler.....Career Woman.

2011-08-09T13:22:00.005-04:00

Look......I have important calls to make!

Hold please...let me check my computer.....

Mariana - 14 months old
August, 2011

Garlicky White Bean Crostini

2011-08-09T12:55:00.002-04:00

Garlicky White Bean Crostini

1 loaf French bread, sliced into 24 thin slices
1/2 cup olive oil
4 cloves garlic, minced
2 - 15 oz. cans cannelini beans, drained and rinsed
3 tablespoons minced fresh parsley
Salt and fresh ground pepper

Preheat oven to 400 degrees. Arrange the bread slices on a large cookie sheet and brush both sides with a small amount of olive oil, about 2 tablespoons worth. Bake for about 6 minutes, or until the slices turn golden on the bottom side. Turn the slices over and toast for an additional 5 minutes. Let cool.
In a large, deep skillet, add the remaining olive oil and the garlic. Cook over medium-low heat, stirring occasionally until the garlic is softened, 2 minutes. Add the beans and cook, stirring, until heated through. Using a wooden spoon, mash the beans to a slightly chunky puree incorporating the oil as you mash. Stir in 1 tablespoon of the parsley and season with salt and pepper. Remove the pan from the heat.
Arrange the toasted bread slices on a serving platter and spoon a generous tablespoon of the bean puree onto each. Sprinkle with the remaining 2 tablespoons of parsley and drizzle with an additional few drops of olive oil. Serve warm.

I'm sorry....BUT.......

2011-08-09T12:24:00.000-04:00

....do people REALLY need a recipe for Grilled Cheese?

Good thinking!!

2011-08-09T12:10:00.003-04:00

People are always asking me about my blog. What's it about..How do I find it...which leads to a small problem....argeslittlesliceofheaven.blogspot.com is long and kinda hard to remember. LIGHTBULB!!! Make business cards!! This way, whenever someone asks me about it, I can hand them a card. LOL....look how cute -

World peace through food.....

2011-08-05T13:16:00.002-04:00

So I have come to the conclusion that risotto makes the world a better place.....

Spicy Grilled Shrimp with Buttermilk-Avocado Dressing

2011-08-03T16:08:00.009-04:00

This recipe makes a great appetizer. The spiciness of the shrimp rub is cooled by the creamy buttermilk-avocado dip. You can make this into a dinner by substituting smaller shrimp for the larger ones.

Spicy Grilled Shrimp with Buttermilk-Avocado Dressing

For the shrimp -
1 lb. jumbo or colossal shrimp, shelled, tail-on and deveined
2 tablespoons smoked sweet paprika
2 teaspoons brown sugar
2 teaspoons coarse salt
2 teaspoons ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Olive oil

For the dressing -
1 cup buttermilk
1 ripe avocado, chopped
2 tablespoons chopped fresh parsley
2 finely chopped shallots
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper to taste

Preheat the grill to medium.
Combine all the dry ingredients for the shrimp rub in a small bowl. Rub the shrimp with the spice mixture. Lightly oil the grate. Grill shrimp until they just turn pink, 5 minutes.
Meanwhile, process buttermilk, avocado, parsley, shallots and lemon juice in a food processor for 30 seconds or until smooth. Season with kosher salt and pepper to taste. Serve shrimp with the buttermilk-avocado dressing as a dip.

Footnotes - If you are using large or medium shrimp, you may want to use a grill basket or metal skewers to cook them.

4-Cheese Baked Ziti Alfredo

2011-08-03T15:44:00.005-04:00

4-Cheese Baked Ziti Alfredo

1 - 16 oz. box ziti pasta
1 1/2 jars Alfredo sauce
1 - oz. container sour cream
1 - 15 oz. container ricotta cheese
2 large eggs, lightly beaten
1/2 cup grated Romano cheese, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.
Cook ziti according to package directions; drain and return to pot.
In a medium bowl, stir together Alfredo sauce and sour cream and toss with ziti until evenly coated. In another medium bowl, stir together ricotta, eggs, 1/4 cup Romano, 1/4 cup Parmesan and parsley. Spoon half of ziti mixture into a lightly greased 13x9-inch baking dish. Spread the ricotta mixture evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle with mozzarella cheese and remaining 1/4 cups of the Parmesan and Romano cheeses.
Bake for 30 minutes or until bubbly and top is golden brown.

Fun Food Fact.......KFC

2011-08-01T16:33:00.000-04:00

When KFC first translated its advertising slogan “finger lickin’ good” into Chinese, it came out as “eat your fingers off".............LMAO!!!

I needed that laugh.....

Got my Williams-Sonoma fix....

2011-08-01T13:12:00.004-04:00

My purchases from Saturday

Artichoke Appetizers

2011-08-01T12:56:00.002-04:00

I got this recipe from my friend's mom. I love artichoke bottoms, even more than the hearts. This appetizer is so easy and tastes so good. Sometimes the simplest recipes are always the best!

Artichoke Appetizers

3 oz. block cream cheese
1 teaspoon chives
1 - 8oz. can artichoke bottoms
1/4 cup finely grated Parmesan cheese
6 butter-flavored crackers, finely crushed
Fresh ground white pepper

Preheat oven to 350 degrees.
Generously butter an 8-inch baking dish and place artichoke bottoms upright inside. Cut cream cheese into small squares, about 1/2-inch. Place 1 square in the center of each artichoke bottom. Combine white pepper, Parmesan, cracker crumbs and chives in a small bowl. Pat mixture on top of each artichoke. Bake for 15 to 20 minutes, until slightly browned. Serve warm.