8.25.2011
Awesome food find.....Garlic-Chili Pepper BBQ Sauce
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!!!!
8.24.2011
Chili-Cheddar Bow Ties
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.
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.
8.23.2011
A Little Slice of Heaven....literally in print!!! LOL!
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....
Oh the joys of alcohol.....responsibly of course!!
Ladies & Gentlemen, this is my new best friend. Meet Ropiteau Pinot Noir.
Ladies & Gentlemen, this is my new best friend. Meet Ropiteau Pinot Noir.
The Food Foo Foo at Biggie's in Carlstadt
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
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
8.19.2011
Hot new tattoo....
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!!!
8.16.2011
Spinach and Artichoke Dip Stuffed Shells
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.
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....
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.
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.
8.15.2011
An Orgasm in a Panini Press
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.
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
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.
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.....
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!!!!
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
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.
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.....
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
XOXO
8.10.2011
A Little Slice of Heaven....in print!
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
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
8.09.2011
Red Velvet Cake Bars
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.
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.
Carrot Cake Bread Pudding
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.
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
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.
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....
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.
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......
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....
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....
Sweet Corn with Bacon, Onions and Cream
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.
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
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.
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
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.
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.
Look......I have important calls to make!
Hold please...let me check my computer.....
Mariana - 14 months old
August, 2011
Hold please...let me check my computer.....
Mariana - 14 months old
August, 2011
Good thinking!!
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 -
8.05.2011
World peace through food.....
So I have come to the conclusion that risotto makes the world a better place.....
8.03.2011
Spicy Grilled Shrimp with Buttermilk-Avocado Dressing
This recipe makes a great appetizer also. The spiciness of the shrimp rub is cooled by the creamy buttermilk-avocado dip.
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.
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
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.
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.
8.01.2011
Fun Food Fact.......KFC
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.....
I needed that laugh.....
Artichoke Appetizers
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.
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.
Sweet Italian Sausage and Caramelized Onion Bread Pudding
Anyone who knows me knows about my love affair with caramelized onions. I could literally put them on anything and believe me, I have tried.
Sweet Italian Sausage and Caramelized Onion Bread Pudding
4 oz. sweet Italian Sausage links, about 3 links, casings removed and crumbled
5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 - 1 oz. slices day old French bread, cubed
3/4 cup shredded sharp cheddar cheese
1/4 cup apple juice
1 large egg white
2 large eggs
1 1/3 cups half and half
1/4 teaspoon dry mustard
1/8 teaspoon salt
Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring occasionally. Stir in the vinegar and blend well.
Meanwhile, in a large bowl whisk together the half and half, dry mustard, salt, eggs and egg whites. Add the bread cubes and toss gently to coat. Let mixture stand for 20 minutes.
Preheat oven to 350 degrees.
In another small skillet, add the sausage and let brown for 10 minutes. Add the apple juice and cook until reduced to a glaze, about 15 minutes. Add the caramelized onions to the pan with the sausage and stir to combine. Add the sausage mixture to the bowl with the bread and sprinkle with the cheddar cheese. Stir again to combine. Spoon into a greased 8-inch square baking dish and bake for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.
Sweet Italian Sausage and Caramelized Onion Bread Pudding
4 oz. sweet Italian Sausage links, about 3 links, casings removed and crumbled
5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
8 - 1 oz. slices day old French bread, cubed
3/4 cup shredded sharp cheddar cheese
1/4 cup apple juice
1 large egg white
2 large eggs
1 1/3 cups half and half
1/4 teaspoon dry mustard
1/8 teaspoon salt
Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring occasionally. Stir in the vinegar and blend well.
Meanwhile, in a large bowl whisk together the half and half, dry mustard, salt, eggs and egg whites. Add the bread cubes and toss gently to coat. Let mixture stand for 20 minutes.
Preheat oven to 350 degrees.
In another small skillet, add the sausage and let brown for 10 minutes. Add the apple juice and cook until reduced to a glaze, about 15 minutes. Add the caramelized onions to the pan with the sausage and stir to combine. Add the sausage mixture to the bowl with the bread and sprinkle with the cheddar cheese. Stir again to combine. Spoon into a greased 8-inch square baking dish and bake for 40 minutes or until set and lightly browned. Let stand 10 minutes before serving.
Tiny Princessa on Etsy....
I have known my friend Melanie since freshman year of high school. I say this a lot...thank God for facebook otherwise I would have never been able to reconnect with so many friends that I have lost touch with.
Around this time last year, I saw Melanie had posted these handmade hair clips for little girls. Well, you know me and anything handmade....I just had to have them! I bought 4 sets for Mariana for Christmas.
The clips....called Clippi's....are handmade by Melanie using recycled felt and craft thread. She also has little handmade ribbon Clippi's. My favorite is the ladybug! You can even order custom pieces!
Check her out on Etsy...
http://www.etsy.com/shop/TinyPrincessa
Around this time last year, I saw Melanie had posted these handmade hair clips for little girls. Well, you know me and anything handmade....I just had to have them! I bought 4 sets for Mariana for Christmas.
The clips....called Clippi's....are handmade by Melanie using recycled felt and craft thread. She also has little handmade ribbon Clippi's. My favorite is the ladybug! You can even order custom pieces!
Check her out on Etsy...
http://www.etsy.com/shop/TinyPrincessa