Spice-rubbed Flank Steak

Spice-rubbed Flank Steak

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

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

Brownie Pudding

Brownie Pudding

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

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

My new favorite thing!!

My new Breville Mini Pie Maker

What my husband didn't know....

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

I'm sorry....

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

Thor vs. Ironman

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

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

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

Ambrosia Jam

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

Ambrosia Jam

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

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

PB & Banana Breakfast Strudel with Nutella

PB & Banana Breakfast Strudel with Nutella

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

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

Chillaxin' at the Jets game...

Jets vs. Patriots
Parking lot tailgate
11.13.11

Ground Beef Stroganoff

Ground Beef Stroganoff

1 small yellow onion, chopped
2 tablespoons olive oil
1 lb. ground beef
1 teaspoon garlic powder
1 - 2 teaspoons Gravy Master
1 - 14.5 oz. can beef broth
2 - 8 oz. cans sliced mushrooms, drained
3 cups uncooked egg noodles
1 - 8 oz. container sour cream
1 tablespoon dried parsley
Salt and ground black pepper, to taste

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

Pasta in the Pink

Pasta in the Pink

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

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

Thumbs down to Magnolia Bakery

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

Easy Crab and Swiss Quiche

Easy Crab and Swiss Quiche

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

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

Bacon and Cheddar Quiche

Bacon and Cheddar Quiche

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

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

Happy Halloween!!

Easy White Chocolate and Raspberry Jam Tartlets

Easy White Chocolate and Raspberry Jam Tartlets

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

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

Sexy carrots......

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

Field of Flags - Moonachie, NJ

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

Caramelized Onion Tartlets

Caramelized Onion Tartlets

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

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

Oreo Cheesecake Mini's

Oreo Cheesecake Mini's

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

Preheat oven to 325 degrees.

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

Boys will be boys...

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

The Adventures of Macaronia me Kima.....

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

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

Bananas Foster

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

Bananas Foster

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

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

Scallops Feliciana

Scallops Feliciana

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

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

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

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

Beef Youvetsi with Orzo Pasta

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

In a large Dutch oven, heat about 3 tablespoons of olive oil. Add the beef, season with salt and pepper and cook until browned, about 10 minutes. Remove the beef from the pot and place in a dish leaving the juices in the pot. Add another tablespoon of olive oil. Add the red onion, and garlic and cook about 5 minutes. Add the peppercorns and white wine and cook an additional 5 minutes scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes. Let it come to a boil and then lower the heat to medium low. Simmer uncovered for 5 – 10 minutes. Return the beef to the pot along with any juice that collected in the plate. Add about 1 cup of water to the pot. Cover and simmer over medium-low heat for about an hour.
Preheat the oven to 350 degrees.
Stir in the uncooked orzo pasta and another 1/2 cup of water, if needed. Season to taste with salt and pepper. Cover and place in the oven. Cook an additional 30 to 40 minutes, or until the orzo is soft, stirring the pasta once or twice, adding water as needed about a 1/2 cup at a time.
Remove the pot from the oven, season with a little more salt and pepper and add the cinnamon to taste. I add about a tablespoon.
Serve with grated cheese.

Juvenile Diabetes Walk in Old Westbury, NY - 10.2.2011

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

Pork Chops with Buttermilk Herb Pan Gravy

Pork Chops with Buttermilk Herb Pan Gravy

4 bone-in pork chops, 3/4-inch thick
1 cup flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 lb. thin sliced mushrooms
1 small onion, thinly sliced
3 tablespoons olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley
Gravy Master, optional

Mix together the flour, onion powder, garlic powder, cayenne, salt and pepper. Place flour mixture in a shallow bowl. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the flour mixture, shaking off the excess.
Heat the olive oil in a large skillet over medium heat and coat with the oil. Add the pork chops to the skillet in a single layer and cook until golden brown, about 3 minutes per side.
As the pork chops are cooking, heat the 3 tablespoons of oil in another skillet. Add the mushrooms and onions and saute until soft, about 8 minutes.
Remove the pork chops from the skillet. Whisk in a few pinches of the flour mixture into the drippings. Add the chicken broth. Add the mushroom mixture. Let the mixture cook down for 5 minutes or until it has thicken slightly. Stir in the buttermilk to make a creamy gravy. Add a drop or 2 of Gravy Master, if desired to make a darker gravy. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and sprinkle with the chopped parsley. Serve with mashed potatoes.

Roasted Garlic Ceasar Pasta Salad with Black Olives

Roasted Garlic Ceasar Pasta Salad with Black Olives

1 lb. box tri-color or regular rotini pasta
1 bottle Ken's Roasted Garlic Creamy Caesar dressing
Juice from 1/2 a lemon
1 can sliced black olives, drained
3 tablespoons chopped parsley leaves
1/2 cup grated Parmesan cheese
Freshly ground black pepper
1 cup garlic croutons, optional

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

Footnotes - You can also use regular creamy Caesar dressing

Stuffed Artichoke Bites

Stuffed Artichoke Bites

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

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

Fig and Port Wine Tartlets with Cinnamon Whipped Cream

Fig and Port Wine Tartlets with Cinnamon Whipped Cream

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

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

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

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

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

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

Antipasto Skewers with Rosemary Balsamic Vinaigrette

Antipasto Skewers with Rosemary Balsamic Vinaigrette

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

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

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

Your Sweet Escape Wine & Cheese Party

Recipes to follow...LOL!!

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

This one is for you kiddo....

Apple Pie

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

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

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

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

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

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

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

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

XOXO

What Hurricane Irene has showed me.....

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

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

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

Chili-Cheddar Bow Ties

Chili-Cheddar Bow Ties

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

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

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

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