Fried Stuffed Risotto

When I make risotto, it is VERY rare that I have any left over. But when I do, these are awesome! You can serve them alone or as a side for chicken or roasted meat.














Fried Stuffed Risotto

Leftover risotto, about 3 cups
1/4 pound fresh mozzarella, cubed
2 cups extra-virgin olive oil
1 egg, beaten
1 cup seasoned bread crumbs
Finely grated Parmesan cheese

Grab a handful of risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your finger and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice. In a deep saucepan, heat the extra-virgin olive oil to 350 degrees. Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, sprinkle with grated Parmesan and serve hot or at room temperature.

Footnotes -It's okay if the risotto you are using is from a recipe, like Sausage and Mushroom Risotto. It will add to flavor of the risotto balls. You can serve spicy tomato sauce with these for dipping.

Oh, you must have been a beautiful baby.....

Me & Mariana at my desk
1.28.2011

Baked Ziti Mornay with Sweet Italian Sausage

Baked Ziti Mornay with Sweet Italian Sausage

3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Salt and ground white pepper
Pinch nutmeg
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
2 pounds sweet Italian sausage, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, sliced thin

Cook pasta according to directions on package, drain. Meanwhile, in a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm. Add the oil to a large saute pan over medium heat. Add the sausage and saute for 3 to 4 minutes. Remove from heat. In a large mixing bowl, combine the pasta, sausage and Mornay sauce. Mix well. Pour into a greased 2-quart casserole dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.

I get by with a little help from my friends...

Michele, Billy, Kristen, me, Scott & Tara
4th of July Fireworks 2010

Siblings = Friends for Life.....

I post mostly about food and recipes with an occasional post about life....this post is for my brother, a avid rock climber, who was featured in an article in the February 2011 issue of Climbing Magazine. Dino, you never stop amazing me!

Love you
XOXO



Climbing Magazine - February 2011



Climbing....he is the one on the left

Spicy Olive Lemon Pasta Toss with Farfalle

Spicy Olive Lemon Pasta Toss with Farfalle

1 lb. farfalle pasta
6 tablespoons olive oil
2 wide strips thinly pared lemon rind
1 oz. can anchovy fillets, drained and chopped
15 pitted black olives, sliced
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and ground black pepper
4 tablespoons fresh parsley
Grated Pecorino Romano cheese

Cook farfalle according to package; drain, reserving 1/2 cup pasta water. Meanwhile, heat oil in a large skillet. Add lemon rind and cook over low heat, 2 minutes. Add anchovies and cook, stirring constantly, until dissolved, 2 to 3 minutes. Add olives, garlic and red pepper flakes. Cook until fragrant, 2 minutes. Season with salt and pepper to taste. Remove and discard lemon rind. Add pasta with parsley to the skillet, tossing well to coat adding the reserved pasta water as needed. Serve immediately with Pecorino Romano cheese.

Footnotes - Okay..I know what you are thinking...anchovies??? Hell no!!! But trust me, they desolve when you cook them and give the most amazing flavor to this pasta dish! You won't even know they are there.

Rigatoni with Sausage, Basil and Cream

Rigatoni with Sausage, Basil and Cream

2 tablespoons olive oil
1 small onion, finely chopped
4 cloves garlic, crushed
8 oz. sweet Italian sausage, casing removed
1 1/4 cups heavy cream
1 lb. rigatoni pasta
1 handful fresh basil leaves, torn with stems removed
Salt and ground black pepper
Grated Romano cheese

Cook rigatoni according to package; drain. Meanwhile heat olive oil in a large skillet over medium heat. Add onion and garlic, stirring constantly, until golden, about 5 minutes. Add sausage and cook, breaking up the pieces, until it just looses its pink color, about 10 minutes. Stir in cream and simmer until just thickened, about 2 to 3 minutes. Add salt and pepper to taste. Add basil and toss. Place pasta in a large serving bowl and pour sausage mixture over the pasta. Toss well to coat. Serve with grated Romano cheese.

Shells with Crispy Pancetta and Scallions

Shells with Crispy Pancetta and Scallions

8 slices pancetta or bacon
2 tablespoons butter
2 tablespoons olive oil
8 scallions, sliced
1 lb. medium shell pasta
1 cup heavy cream
2 tablespoons finely shredded Parmesan cheese
Salt and ground black pepper

Cook shells according to package; drain. Meanwhile, cook pancetta, turning frequently in a large skillet over medium-low heat until browned and crispy, about 10 minutes. Drain on paper towels and cut into 1-inch wide strips. Pour off excess fat from skillet. Add butter and oil to skillet and heat over medium heat. Add scallions and cook, stirring constantly, until just soft, 2 minutes. Add cream and continue to cook until thickened, about 8 minutes. Add Parmesan to sauce and cook an additional 2 minutes. Add pancetta. Add the cooked shells and toss well to coat. Add salt and pepper to taste. Serve with additional shredded Parmesan.

Pappardelle with Mushrooms, White Wine and Cream

Pappardelle with Mushrooms, White Wine and Cream

1 lb. dried pappardelle pasta
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, finely chopped
8 oz. cremini or portobello mushrooms, finely sliced
1/4 cup white wine
1/2 cup heavy cream
Salt and ground black pepper
Grated Romano cheese

Cook pasta in a large pot of boiling salted water, until al dente. While pasta is cooking, melt butter with the olive oil in a skillet over medium-high heat. Add garlic and mushrooms and cook, stirring frequently, about 5 minutes. Add wine and simmer until just evaporated. Stir in cream and simmer gently until just thickened, 1 to 2 minutes. Drain pasta, reserving about 1/2 cup pasta water. Add pasta to the hot sauce. Toss well to coat, adding reserved pasta water as needed. Serve immediately with grated Romano.

Jets vs. Bills

This started out as "Babe, can we take a picture?"



"Okay, can we take a normal picture?"



"BABE!!!!!"



Ugh...men!!!!

Arge & Billy
Jets vs. Bills - 1.2.2011
Meadowlands Stadium

Peanut Butter Brownie Pie

Peanut Butter Brownie Pie

1 box chocolate chunk brownie mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 - 8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 - 8 oz. container frozen whipped topping, thawed
2 tablespoons chopped peanuts
2 tablespoons mini semi-sweet chocolate chips
1 refrigerated pie crust, softened according to package

Heat oven to 35o degrees. Unroll pie crust and place in an ungreased 9-inch glass pie plate. Flute edges. In a medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with a spoon. Pour batter into prepared crust. Bake 30 to 40 minutes, covering edge of crust with foil after 15 to 20 minutes of baking, until center of brownie is set. Cool slightly, about 20 minutes. Refrigerate for 1 hour or until completely cool. In a medium bowl, beat cream cheese, peanut butter and powdered sugar with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with chopped peanuts and mini chocolate chips. Refrigerate an additional 30 before serving.

Chicken Scarpariello

Chicken Scarpariello

4 pounds chicken thighs and legs, with the skin
3 large lemons
1 tablespoon kosher salt
2 teaspoons fresh rosemary leaves
2 large heads of garlic
2 teaspoons fresh sage
1/2 teaspoon black pepper
2 teaspoons fresh oregano leaves
2 tablespoons olive oil
2 tablespoons butter
Splash white wine
1 cup vegetable oil
1 tablespoon shallots, finely chopped
Salt and pepper, to taste

Rinse chicken and and pat dry with a paper towel. Place the chicken into a very large bowl. Chop half of the herbs and mix with the chicken. Cut two of the lemons in half, squeeze out all of the juice, adding the squeezed lemons to the bowl. Add olive oil, kosher salt, black pepper and mix well. Cover at least 24 hours (48 hours is better). Between two and three times a day, unwrap the chicken and toss thoroughly; return plastic wrap to cover. Add oil to a large skillet over medium heat. Take the chicken out of the marinade and shake off as much of the herbs and liquid as possible (the herbs will burn during cooking). When the oil is just smoking, add each piece of chicken slowly. Cook chicken in 2 or 3 batches being careful not to overlap the pieces. Do not turn the chicken over until it is very brown and crusty, about 10 minutes to 12 minutes. Once the chicken is very brown and crusty, turn the pieces over and continue cooking the other side until once again, all sides are all very brown and crusty. While the chicken is browning, add eight cloves of the marinated garlic with the chicken into the oil, cooking them until they are brown and tender. Take out the garlic pieces and reserve. Remove the chicken pieces and place onto a large baking dish and place in oven to keep warm. Using the same skillet, empty the oil and add 1 tablespoon of butter and slowly cook the chopped shallots. Add the reserved roasted browned whole garlic cloves and the remaining chopped herbs; lightly saute for 1 minute over low heat. Add a splash of white wine and cook for 30 seconds over high heat. Add the chicken stock and reduce until the liquid becomes dark and the taste is strong. Lover heat and add the remaining butter, lemon juice and salt and pepper to taste. Add more lemon according your taste. Place the chicken onto a platter one piece at a time and then pour the sauce over the chicken.

Shrimp Oreganata with Artichokes

Shrimp Oreganata with Artichokes

1 pound uncooked jumbo shrimp, peeled and deveined
1 - 8 oz. can artichoke heart quarters in water, drained
3/4 cup seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1/4 cup finely shredded imported Romano cheese

Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve over rice, orzo or pasta.

Shallot Gravy with Sherry

Whenever I am pressed for time or just do not feel like cooking, a store-bought rotisserie chicken always saves the day! To make the meal a bit more "homemade", I usually whip up this tasty gravy. It is very easy make and doesn't require pan drippings.

Shallot Gravy with Sherry

1/4 cup butter
1/2 cup thinly sliced shallots
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/3 cup dry sherry
1 1/2 cups reduced-sodium chicken broth

In a large saucepan, melt butter over medium heat. Add shallots and cook, stirring for 10 to 12 minutes or until butter and shallots are deep golden brown. Stir in flour, salt, thyme and pepper. Continue to cook and stir for an additional 1 minute. Gradually stir in sherry and chicken broth. Heat to boiling, stirring constantly. Reduce heat to low. Cook and stir about 5 minutes longer or until the gravy is thickened and the flavors blended.

Some food is just meant to be fattening...end of story!

I'm very sorry but...you CAN NOT make risotto with brown rice. =)

The Food Foo Foo at Ballato's in NYC

Okay...so I usually don't blog about restaurants but Ballato's is the exception. Billy and I went to see Stomp this past Saturday (my 7th time, his first). After leaving the theatre, we were trying to figure out where to eat. After going back and forth a few times, I suggested Little Italy. We turn onto E. Houston Street and I said to Billy "Isn't Ballato's near here?". Sure enough, I look up and there it is! If you have never been, Ballato's is very shabby chic. The paint on the walls looks like it is cracking, there are pictures of Emilio with a bunch of celebrities on the walls, all of these antique mirrors....very "Arge". We were pretty early, so we were the only ones in there. The waiter told us that we could sit anywhere we liked. We choose a little table near the kitchen. The waiter brought over our menus and homemade rosemary focaccia that they "just took out of the oven". We order a glass of chianti for me and a glass of pinot for Billy and basically dove right into the focaccia. Billy and I poured olive oil into a plate and just sat there in what I can only describe as "Bread Bliss". Our waiter came back over to the table to take our order. We ordered the fried calamari as an appetizer. It came out in a napkin in the shape of a basket which was great because it soaked up some of the oil and made the calamari very crispy. It was served with a small dish of spicy marinara sauce. The calamari itself was so tender it melted in my mouth. We finished the entire plate...ordered 2 more glasses of wine...and dinner. I had seen on the menu that they had Fettuccine with Butter, Romano and Black Pepper....my absolute favorite pasta dish! The waiter told me that it was a fantastic dish, something that you would go there everyday for. Billy order the Shrimp with Bread Crumbs, Lemon and White Wine, which came with a small serving of pasta. Our food came out and it was nothing short of phenomenal. The portion size was just right..not too much and not too little. Billy and I are the King and Queen of "Can you wrap this up?" but this time..we were in it to the end. My pasta was a culinary orgasm. Billy's shrimp was as tender as could be. The sauce was perfect. You could taste every ingredient. We finished our meal...wishing we could pick our plates up and lick them but by then the restaurant had many more tables and we didn't want people looking at us funny, plus after 2 glasses of chianti, I was half in the bag. The waiter took our plates away and gave us some time to digest and finish our wine, something we both appreciated. There is nothing worse then when a waiter is up your ass as soon as you put your fork down. I ordered a cappuccino and the waiter suggested homemade biscotti "to dip in your coffee". I agreed. Billy didn't order dessert. He was too full still from dinner. My cappuccino came out all frothy and cinnamon scented. I dipped my biscotti in my cup and smiled as I took my first bite. From beginning to end, it was one of the most fantastic meals I have ever eaten. As a matter of fact, when we were done, my husband turned to me and said "If there ever was a reason not to have kids, this is it". We don't really go out to eat a lot and when we do, I am very picky about where we go and we WILL be making a trip back to E. Houston Street.

Emilio Ballato's
55 E Houston Street - between Mulberry Street & Greene Street
New York, NY 10012
(212) 274-8881

My Girls......................and Lou! LOL!!!

Rob's Installation - Hook & Ladder
12.17.10

Mussels in White Wine Sauce

Mussels in White Wine Sauce

3 lbs. mussels, cleaned and tightly closed
6 garlic cloves, peeled
1/4 cup olive oil
1 cup dry white wine
2 tablespoons chopped parsley
Salt and pepper, to taste

Heat the oil in a large pot over medium heat. Add garlic and saute for 1 minute. Add mussels. Remove pot from the heat and add the white wine. Return the pot to the heat and stir until the mussels open. Discard any mussels that do not open. Add the parsley and toss, stirring for about a minute, Season with salt and pepper. Transfer to a serving dish.

Footnotes - Serve with crusty Italian bread or over spaghetti.

Spaghetti Pie

This is a great way to use leftover spaghetti.

Spaghetti Pie

1/2 cup mozzarella cheese, cubed
1 cup grated good-quality Parmigiano-Reggiano cheese
1 cup grated good-quality Pecorino Romano cheese
1 tablespoon chopped fresh parsley
8 large eggs
1/2 lb. cooked spaghetti, cooled
2 tablespoons olive oil
Ground pepper, to taste

Combine cheeses. parsley, pepper and eggs in a large bowl. Mix well. Add spaghetti to the cheese mixture and stir making sure the mixture coats the spaghetti strands. Heat the oil in a large skillet or cast-iron skillet over medium-high heat. Add the spaghetti mixture patting it down in the pan with the back of a wooden spoon. When the edges begin to brown, reduce heat to medium-low and cook for 10 more minutes. Flip the spaghetti pie in the skillet and cook about 10 more minutes, shaking the pan often to prevent sticking. Cut into wedges and serve.

Footnote - You can flip the pie easily by sliding it onto a plate, placing the skillet over the plate and then flipping the pie back into the skillet, cooked side up.

Firemen crack me up...

We go to Sleepy Hollow, NY every year for the Jack-o-lantern Blaze. Last year, we found 2 of the firehouses. It was like we found Jesus....

Baked Stuffed French Toast

Baked Stuffed French Toast

8 slices French bread, cut 3/4-inch thick
4 eggs, lightly beaten
1 cup milk
1 cup orange juice

Place 4 of the bread slices in a 3-quart baking dish. Spread with Cream Cheese Filling and top with remaining 4 bread slices. In a medium bowl, combine eggs, milk and orange juice and pour mixture evenly over bread stacks covering all the tops. Cover and chill for 2 hours or up to 24 hours. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and transfer the bread stacks to cookie sheet. Bake, uncovered for 30 to 35 minutes or until golden, turning once. Serve with maple syrup and fresh fruit.

Cream Cheese Filling

1 - 8 oz. package cream cheese
1/2 cup golden raisins
1 teaspoon ground cinnamon
1 teaspoon vanilla

In a small bowl, combine all ingredients.

Bubbly Goodness....

Five of my favorite casseroles

















Chicken and Wild Rice Casserole

1 - 6 oz. box long grain and wild rice mix
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 (I use the dark meat but only out of preference)
1/3 cup seasoned bread crumbs mixed with 2 to 3 tablespoons grated Romano cheese

Prepare rice mix according to package directions.
Meanwhile, 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 in cooked rice 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. Makes 4 servings.

Footnotes - To shorten cooking time I used a store-bought rotisserie chicken. Also, you can find long grain and wild rice in microwavable pouches. 90 seconds and its done and you don't have to dirty another pan!

Spinach and Feta Cheese Casserole

3 eggs, lightly beaten
2 cups ricotta cheese
1 - 10 oz. package frozen chopped spinach, thawed and VERY well drained
1/2 cup crumbled feta cheese
1/4 cup butter, melted
3 tablespoons all-purpose flour
2 tablespoons dried minced onions
Dash of ground nutmeg

Preheat oven to 350 degrees. Grease a 1 1/2-quart casserole; set aside. In a large bowl, combine eggs, ricotta, spinach, feta, melted butter, flour, dried onion and nutmeg. Transfer mixture to prepared casserole. Bake, uncovered for about 45 minutes or until center is nearly set.

Footnotes - I serve this with grilled lamb chops. To avoid the casserole from being soupy, make sure you squeeze out as much water from the spinach as possible. I also sometimes drain the ricotta in a coffee filter as well.

Pork Chop Casserole

8 boneless pork chops, cut about 3/4 inch thick, fat trimmed
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 - 10 3/4 oz. can condensed cream of mushroom soup
2/3 cup chicken broth
1/2 cup sour cream
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1 1/2 cups French fried onions

Preheat oven to 350 degrees. In a shallow dish, combine flour, salt and pepper. Dip chops in flour mixture coating both sides. In a large skillet, heat oil on medium-high heat. Cook chops in hot oil until brown on both sides. Remove from heat. In a medium bowl, combine soup, broth, sour cream, ginger and rosemary. Stir in half of the French fried onions. Pour sauce into an ungreased 3-quart rectangular baking dish, spreading evenly. Top with pork chops. Bake, uncovered for 25 minutes. Sprinkle with remaining French fried onions. Bake an additional 5 to 10 minutes.

Footnotes - You can serve these over hot buttered noodles or on thick slices of toasted French or Italian bread.

Double Cheese Mac & Cheese

12 oz. dried penne or rigatoni
2 cloves garlic, minced
1 tablespoon butter
2 tablespoons flour
2 cups milk
2 cups shredded Monterey Jack cheese
1 cup shredded American cheese
2 tablespoons snipped fresh oregano
1/2 cup soft rye light rye bread crumbs

Preheat oven to 350 degrees. Cook pasta according to package, drain. Meanwhile, in a large saucepan, cook and stir garlic in hot butter over medium hear for 1 minute. Stir in flour. Gradually stir in milk. Cook and stir until thickened and bubbly. Reduce heat to low and gradually add the Monterey Jack and American cheese, stirring until melted. Remove from heat. Stir in cooked pasta and the 2 tablespoons oregano. Transfer mixture to an ungreased 2-quart casserole dish. Sprinkle with bread crumbs. Bake uncovered, about 15 minutes or until heated through. Let stand 10 minutes before serving.

Footnote - If you do not like oregano, use chives or parsley.

Sausage and Zucchini Casserole

1 lb. bulk pork sausage
4 medium zucchini
1 - 10 3/4 oz. can condensed cream of chicken soup
1 - 8 oz. carton sour cream
4 cups chicken flavored stuffing mix
1/3 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 3-quart casserole dish, set aside. In a large skillet, brown the sausage over medium heat. Drain off the fat and return sausage to the skillet. Meanwhile, cut the zucchini lengthwise then cut crosswise into 1/4-inch pieces (they should look like half moons). Add zucchini to the sausage in the skillet. In a small bowl, combine the soup and sour cream and stir into sausage mixture. In a large bowl, combine the stuffing mix and melted butter. Spoon half of the stuffing mixture into the prepared casserole dish. Spread sausage mixture over the stuffing in the dish. Spoon remaining stuffing mixture evenly over sausage mixture. Cover with foil or over-proof lid for about 30 minutes or until stuffing is moist.

Footnote - I sometimes add a few pat of butter onto of the casserole before baking.

You're still the one....

Happy to be at Lucky Bones.....LOL!

You Will Think You Died and Went to Heaven Slow Cooker Chocolate Dump Cake

Ummm...I think the name says it all.

You Will Think You Died and Went to Heaven Slow Cooker Chocolate Dump Cake

1 - 18 3/4 oz. package chocolate cake mix
3 oz. box instant chocolate pudding mix
4 eggs
1 cup water
2 cups sour cream
3/4 cup vegetable oil
3/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
1 jar hot fudge sauce, warmed

Spray a 4 quart slow cooker with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips. Pour into slow cooker. Cover slow cooker and cook on low for 6 to 8 hours, until top springs back when touched very lightly with finger. Scoop into bowls and top with hot fudge sauce. Makes 8 to 10 servings.

Footnotes - You can also serve this with vanilla ice cream.

Chocolate Peanut Butter Cup Cupcakes

Chocolate Peanut Butter Cup Cupcakes

For the cupcakes -
1 - 18 1/4 oz. package chocolate cake mix
11/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups

For the frosting -
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth. Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter. Bake at 350 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until frosting reaches a spreading consistency, about 10 minutes. Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set.

Ziti Marsala with Portobello Mushrooms

I call this dish “heaven on a fork”. The portobello mushrooms have a meaty texture and really absorb the wonderful flavors of the Marsala and cream.









Ziti Marsala with Portobello Mushrooms

3 tablespoons olive oil
1 small onion, finely chopped
2 pound Portobello mushrooms, sliced
1 teaspoon kosher salt, plus ¾ teaspoon
1 cup dry Marsala wine
1 pound ziti pasta
½ cup grated Parmesan
¾ cup heavy cream
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a serving bowl. Add the Parmesan and cream to the mushroom mixture and cook about 5 minutes. Stir in the parsley and pepper. Pour sauce over ziti and toss to coat.

Footnotes - After tossing the pasta with the sauce, let the pasta sit for about 20 minutes to let the sauce thicken. You can also add sautéed chicken or veal.

Summer flash back....

Billy & I
Cape May - September, 2010

Macaroni & Cheese Three Ways

I have loved macaroni and cheese since I can remember. There are so many variations that you can come up with with a little imagination. As much as I love the blue box, these are a few of my favorite "adult" versions.

Baked Macaroni and Cheese with Shrimp and Shallots

1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1 ½ cups fat free half and half
1 cup fat free, reduced sodium chicken broth
2 tablespoons olive oil
3 gloves garlic, pushed thru a press
1 pound shrimp, peeled and deveined
4 large shallots, sliced thin
1 cup grated Parmigiano-Reggiano cheese
1 cup shredded Asiago cheese
Salt and pepper
Pinch of nutmeg

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, drain and set aside. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute then whisk in the half and half and chicken broth. Season the sauce with salt, pepper and nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes. In a large skillet, heat the olive oil over medium heat. Add the garlic and shallots and cook until the shallots are tender, about 10 minutes. Add the shrimp and cook until no longer pink, about 4 minutes. Preheat broiler. Stir the Parmigiano-Reggiano into the white sauce. Add the pasta and shrimp mixture and toss. Pour into a buttered casserole and top with Asiago cheese. Broil until cheese is melted, about 3 minutes. Serve hot.

White Cheddar Mac & Cheese with Bacon

1 pound bow tie pasta
6 slices thick cut bacon, coarsely chopped
1 onion, finely chopped
5 tablespoons butter
1/3 cup flour
5 cups low-fat milk
One – 8 ounce package low-fat cream cheese, cut into chunks
One – 8 ounce bag shredded white cheddar cheese
Salt and pepper

In a large saucepan boiling, salted water, cook the macaroni until al dente. Drain, then return to the pot. Meanwhile in a large, deep skillet, cook the bacon and onion over medium-high heat, stirring occasionally, until the bacon is just crisp and the onion is softened, about 8 minutes. Transfer the mixture to a bowl. Melt the butter in the skillet, whisk in the flour and cook, stirring constantly for one minute. Whisk in the milk and bring to a boil. Lower the heat to medium-low and simmer, stirring often until just thickened, 1 to 2 minutes. Add the cream cheese and cook, stirring constantly until just melted. Remove from heat and stir in cheddar cheese a handful at a time, until smooth. Add the cheese sauce to the past and stir until combined. Season with salt and pepper. Top with bacon and onion mixture.

Italian Mac & Cheese

12 oz. uncooked mini penne pasta
6 tablespoons butter
6 tablespoons all-purpose flour
1 clove garlic, very finely minced
1/8 cup dry white wine
1 teaspoon salt
2 cups milk, warmed
3/4 cups grated Romano cheese
Dash of ground nutmeg

Cook mini penne according to package; drain. Meanwhile, melt butter in a large saucepan over medium heat. Add the garlic and saute until just fragrant, 2 minutes. Add the white wine. Gradually whisk on milk until well blended. Cook 3 to 4 minutes or until slightly thick end, whisking occasionally. Remove from heat and stir in cheese and nutmeg. Toss penne with the sauce and sprinkle with additional cheese.

Kristen - my biggest fan......

I just got a text from my friend Kristen about the recipes on my blog. It's funny...just when I think that nobody is paying attention....someone manages to put a smile on my face.
XOXO

Summer Preview......Grilled Pizza!

Snow, snow and more snow! As much as I love fall and winter....I love summer grilling and entertaining. All of the cold weather we have had in the past few weeks has me missing my grill. So...let's get ready for warmer weather!













Grilled Pizza with Eggplant, Kalamata Olives and Buffalo Mozzarella

3 eggplants, sliced 3/4 inches thick
Salt and freshly ground black pepper
2 large red peppers
1 refrigerated pizza dough, brought to room temperature
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes
1 cup pitted kalamata olives
1/2 pound buffalo mozzarella cheese, coarsely shredded
Extra-virgin olive oil, for brushing on vegetables, plus 1/4 cup
Flour for dusting

Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
Dust the work surface lightly with flour, with a rolling pin, roll the dough into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, olives and cheese in bowls and ready by the side of the grill.
Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, eggplant, bell peppers, olives and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Serve immediately.

Footnotes - I serve this with an awesome white wine spritzer.

White Wine Spritzers

8 oz. white wine, chilled
8 oz. lemon-lime seltzer, chilled
2 limes, cut into quarters
2 lemons, cut into quarters

Place lemon and lime wedges in a tall glass. Add the seltzer and wine. Serve cold.

Grilled Pizza with Tomatoes, Artichokes and Shaved Parmesan

1 refrigerated pizza dough
1 cup grape tomatoes, halved lengthwise
1 - 6 oz. jar marinated artichoke hearts, reserving the marinade
10 to 15 large basil leaves
1/3 cup shaved Parmesan
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on dough

Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
On a lightly floured surface, roll dough into an 8 inch circle, about 1/3 inch thick.
Lightly brush both sides of the dough with olive oil and place on hot grill. Grill until lightly charred and the dough begins to puff up, 2 to 4 minutes. Flip dough and grill on the second side until charred and just cooked, 2 minutes. Remove pizza from grill and set aside. In a medium mixing bowl, combine the tomatoes, basil, artichokes, and just enough of the artichoke marinade to coat the mixture. Toss gently and scatter over the pizza. Top with basil, Parmesan and season with salt and pepper, to taste. Serve immediately.

Slow Cooker 5 Ingredient Recipes

My friend Tara does not cook. One day, we were all talking about our slow cookers and how easy it was to make meals in them because it cooks everything by itself. So Tara went out and purchased a slow cooker. The first recipe she tried was Barbecued Ribs with Onions, which she said was a flop. When I told her to check out my blog because I had posted some slow cooker recipes, she joked that they had too many ingredients. So now I was on a mission to find slow cooker recipes using 5 ingredients or less. For Tara.........

Chicken Stuffing Casserole

1 - 12 oz. box chicken stuffing mix
3 - 10 3/4 oz. cans condensed cream of chicken soup, divided
3 to 4 cups cooked chicken, cubed
1/2 cup milk
1 1/2 cups shredded cheddar cheese

Prepared stuffing mix according to package; place in slow cooker. Stir in 2 cans of the soup. In a medium bowl, mix together remaining can of soup, milk and cooked chicken; add to slow cooker. Sprinkle with cheddar cheese. Cover and cook on low setting for 4 to 6 hours or high for 2 to 3 hours. Serves 6.

Chicken and Noodles

1 lb. boneless skinless chicken breasts
2 - 10 3/4 oz. cans condensed cream of chicken soup
1 - 14 1/2 oz. can chicken broth
1 - 16 oz. package wide egg noodles, cooked

Place chicken in slow cooker and sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours. Shred chicken in slow cooker with a fork. Add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Serves 6.

Beef Roast over Mashed Potatoes

3 1/2 lbs. beef pot roast (chuck roast)
1 envelope onion soup mix
1 - 26 oz. can cream of mushroom soup (if you can't find the large can, 2 1/2 cans of the small soups work as well)
1 2/3 cups water

Place pot roast in slow cooker, sprinkle with soup mix. Pour soup over the roast; add the water. Cover and cook on low setting for 8 to 10 hours. Serve over mashed potatoes. Serves 4 to 6.

French Onion Pork Chops
I serve these with fried apples (recipe to follow).

4 pork chops
1 - 10 3/4 oz. can condensed French onion soup
1/4 cup water
1 teaspoon dried parsley
Cooked egg noodles

Place pork chops in slow cooker. Mix onion soup and water together and pour over pork chops. Sprinkle with parsley. Cover and cook on low setting for 8 hours. Serve over hot cooked noodles.

Fried Apples

4 apples, preferably green
2 tablespoons butter
1/3 cup brown sugar
2 tablespoons water

Core the unpeeled apples, then cut into circles or slices. In a large skillet over medium-high heat, melt the butter and cook the apples, turning often, until soft. Stir in 1/3 cup brown sugar and 2 tablespoons water. Continue cooking until apples are coated with syrup.

French Dip Sandwiches

3 to 4 lbs. beef chuck roast
1 envelope buttermilk ranch salad dressing mix
14 1/2 oz. can beef broth
A few loaves French or Italian bread

Place roast in slow cooker. Cover and cook on low for 6 to 8 hours. Remove from slow cooker and shred with 2 forks. Return to slow cooker; sprinkle with dressing mix. Add broth and cook on low setting for an additional 2 hours. Serve on French or Italian bread with a small bowl of the juice from the slow cooker for dipping. Serves 6 to 8.

Cheesy Rice with Broccoli

1 cup long grain rice, cooked
1 - 16 oz. jar pasteurized process cheese sauce (Cheese Wiz)
2 - 10 3/4 oz. cans condenced cream of chicken soup
2 - 16 oz. packages frozen broccoli florets, thawed and chopped

Combine all ingredients in slow cooker. Cover and cook on low setting for 3 to 4 hours. Serves 6 to 8.

Creamy Ranch Potatoes

2 lbs. redskin potatoes, peeled and quartered
1 - 8 oz. package cream cheese, softened
1 envelope buttermilk ranch salad dressing mix
1 - 10 3/4 oz. can condenced cream of potato soup
Salt and pepper to taste

Place potatoes in slow cooker. In a small bowl, combine cream cheese and dressing mix; add soup and mix well. Add cream cheese mixture to slow cooker, stir to combine. Cover and cook on low setting for 7 hours or on high setting for 3 1/2 hours. Before serving, stir to blend. Makes 6 servings.

Weeknight Chicken Fettuccine Alfredo

Weeknight Chicken Fettuccine Alfredo

1 - 12 oz. package refrigerated fettuccine
8 bacon strips cut into 1 inch piece
1 lb. boneless skinless chicken breasts, cubed
2 cup sliced fresh mushrooms
6 scallions, thinly sliced
1 clove garlic, minced
1 1/2 cups half and half or heavy cream
1/2 cup shredded Parmesan cheese
1 teaspoon paprika
1/2 teaspoon ground pepper

Cook fettuccine according to package; drain. Meanwhile, in a large skillet, cook bacon until crispy. Remove and drain on paper towels, reserving 1 to 2 tablespoons of the drippings. Saute the chicken in the drippings until no longer pink in center. Add the mushrooms and scallions and cook until tender, about 7 minutes. Add garlic and cook 3 minutes longer. Stir in cream, Parmesan, paprika and pepper. Reduce heat and simmer, uncovered, 10 more minute or until the cream starts to thicken. Stir in the reserved bacon. Place fettuccine in a serving bowl and top with chicken Alfredo sauce. Toss to coat. Top with additional shredded Parmesan cheese.

Slow Cooker Shrimp and Smoked Sausage Jambalaya

Slow Cooker Shrimp and Smoked Sausage Jambalaya

1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
4 celery ribs, chopped (I use outer stalks of celery hearts)
1 tablespoon garlic, minced
1 - 28 ounce can diced tomatoes, undrained
2 cups smoked sausage, chopped, fully cooked
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
1 lb large shrimp, peeled and deveined, uncooked

Mix all ingredients except shrimp and rice in a large slow cooker. Cover and cook on low setting 7 to 8 hours or high for 3 to 4 hours. Stir in shrimp. Cover and cook on high heat about 1/2 hour or until shrimp are pink and firm. Serve with rice.

Slow Cooker Chicken Stroganoff

Slow Cooker Chicken Stroganoff

2 pounds boneless skinless chicken breast halves and/or thighs, cut into 1 inch pieces
1 cup chopped onions
1 - 4 oz. can sliced mushrooms
2 - 10 oz. cans condensed cream of mushroom soup with roasted garlic
1/3 cup water
1 - 8 oz. carton sour cream

Combine chicken pieces, onions and mushrooms in the slow cooker. In a medium sized bowl, stir together cream of mushroom soup and water. Pour over chicken and vegetables. Cover and set slow cooker to low setting for 6 to 7 hours. Just before serving, stir in sour cream. Serve over hot cooked noodles.

Ginger in the snow....

Our boxer Ginger playing in the snow after the blizzard.

My brown eyed girl.....

Mariana at 6 months old ~ 12.2010

Escarole with Garlic Chips

Escarole with Garlic Chips

1/4 cup extra virgin olive oil
2 large cloves garlic, peeled and thinly sliced
2 heads escarole, cut into thirds
Kosher salt and freshly ground black pepper
Grated fresh nutmeg, to taste
1/2 lemon, juiced

In a cold skillet add the oil to coat the pan with a thin even layer. Add the sliced garlic and put the skillet over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.

Turn the heat up to medium and add the escarole. Cook until wilted, about 3-4 minutes; season with salt, pepper and nutmeg, to taste. Saute about 2 minutes more. Add the lemon juice, transfer to a serving bowl and serve with the garlic chips on top.

Pork Chops Pizzaiolla

I am not a huge pork chops fan, but I love the spiciness of these.

Pork Chops Pizzaiolla

4 bone-in pork chops, 1 1/2-inch thick each
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

Season chops with salt and pepper. Heat the oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

Footnote - Try adding some diced tomatoes.

Caramelized Onion Pasta

Caramelized Onion Pasta

1/2 pound mini penne pasta
5 or 6 small onions, thinly sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon Kosher salt
1 bay leaf
Freshly ground black pepper
1 cup cream
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil over high heat. Salt the water and add the pasta. Cook to al dente and drain.
Heat the olive oil and butter in a large skillet over medium heat. Add the onions and bay leaf and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook until golden, about another 20 minutes, stirring occasionally. Stir in the vinegar and blend well. Stir in the cream, and cook until heated through. Remove the bay leaf, then add the pasta and cheese and toss to coat. Transfer to a serving bowl, sprinkle with parsley and serve.

Recipe adapted from Rachael Ray