LOL....Frontgate Catalog Cover

I have always said that I wanted a "Pottery Barn" house. You know, you flip through the pages of the catalog saying to yourself - who lives here and why doesn't my house look like this?
Well a few years back, they had a house on the cover of their Christmas catalog that had the most beautiful garland with red and silver balls wrapped around the columns and on the front pitch of their porch. So there I was....mouth to the floor. My mission - Make That Garland! So I did. And it looked great since the front of my house looked similar to the house on the cover.
Fast forward 4 years......we are in the farmhouse and it's Christmas. I have columns...no pitch. My first thought was to just put the garland on the columns and hang the 3rd piece over the front door...until we realized that all 3 pieces were attached by Christmas tree lights. Plan B.....since the branches of the garland are wire, just twist a few pieces of each and connect the entire thing! Voila!!! 27 feet of garland around the front door!! Move over Pottery Barn.....

Front of old house with garland -

Front of the farmhouse with garland -

When I posted the picture on Instagram, a friend of mine wrote - Frontgate catalog cover......which coincidentally was the EXACT look I was going for!! Thank you Helen!!

It's begining to look a lot like Christmas......

....and to all a good night!

The beauty of simplicity....

I was on Pinterest a few weeks ago and I came across a pin of a beautiful monogram on a front door instead of a wreath for Christmas. So of course...I ordered one. I don't know...there is just something so classy and elegant about a monogram.

You will have to forgive the photo. I took it on a rather windy day..lol!

Front door Christmas monogram

Crab and Avocado Salad

Crab and Avocado Salad

4 ripe avocados, cut into chunks
1 cup scallions, sliced (bulbs, white and green parts)
2 lbs jumbo lump crab meat
1/2 red onion, small diced
1 cup olive oil preferably Greek
1/4 cup red wine vinegar
Salt and pepper, to taste

In a large bowl combine the scallions and red onions. Gently fold in the crab meat and avocado. Add the olive oil and vinegar and toss gently. Season with salt and pepper. Serve immediately.

Footnotes - My dad showed me how to make this and he doesn't measure anything so when adding the oil and vinegar, I go by taste. I add the oil until the salad is just moistened and not swimming in oil. And the vinegar I add until I can just taste it. It shouldn't have an overpowering vinegar taste.

Remember when recipes looked like this?

We have a bunch of these from my Nana.

Artichoke Fritatta with Romano Cheese

Artichoke Fritatta with Romano Cheese

1/2 cup grated Romano cheese, plus 2 or 3 tablespoons
2 tablespoons chopped parsley
6 oz. pancetta, diced
2 tablespoons olive oil
1 cup onion, chopped
1 13.75 oz. can artichoke hearts, drained and roughly chopped
2 garlic cloves, pushed thru a press
1 - 6 oz. ball fresh mozzarella cheese, cubed
8 eggs
Salt and fresh ground pepper, to taste

Preheat oven to 350 degrees.
Place an oven-proof skillet on medium-high heat and cook the pancetta, stirring occasionally, until crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate. Wipe out the skillet with paper towels.
Add 1 tablespoon of the olive oil to the skillet. Add the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the artichokes and cook, stirring occasionally, for 2 minutes. Add the garlic and cook, stirring frequently, for 1 minute. Transfer mixture to a bowl and add the pancetta and mozzarella and allow to cool slightly. In a medium bowl, add the eggs and beat lightly. Stir in 1/2 cup Romano cheese. Add the artichoke mixture to the egg mixture.
Place the skillet over medium heat. Add 2 teaspoons of the olive oil. Add the egg-artichoke mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Place fritatta in the oven and cook for about 10 minutes or until fully set.
Carefully slide the frittata onto a plate. Sprinkle with some extra Romano and the parsley and serve.

Veal Piccata

I am not sure why people think piccata is a difficult dish to make. It is really quite simple...not to mention really quick. If veal isn't your thing, you can use thin-sliced chicken cutlets or even shrimp or calamari.

Veal Piccata

2 lbs thin-sliced veal cutlets
1 cup flour
1 cup olive oil
6 tablespoons unsalted butter
2 lemons, juiced
1 cup white wine
2 cloves garlic, pushed thru a press
Salt and ground white pepper
Fresh chopped parsley

Dredge veal cutlets on both sides in flour tapping off any excess.
Place the olive oil in a large skillet over medium heat. Add 3 tablespoons of the butter to the oil and heat until melted. Turn the heat up to high and add the veal cutlets a couple at a time. Try not to crowd the skillet. Cook the veal cutlets for about a minute on each side or until the edges are golden brown. Place cooked veal onto a plate and keep warm. (I usually put them in a 200 degree oven)
After all of the veal cutlets are cooked, lower the heat to medium and add the garlic, cooking for about 2 minutes. Add the lemon juice, white wine and remaining 2 tablespoons of butter to the same skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Continue cooking for about 8 minutes to allow the sauce to reduce slightly and thicken up a bit. Stir in about 2 tablespoons of chopped parsley. Remove sauce from heat.
Place the veal cutlets onto a serving platter. Season with salt and ground white pepper. Pour sauce over the veal cutlets and serve.

Freezing at the Jets game...

Football season is great....except for games when its below 60 degrees. Damn Meadowlands wind!!!

How cute!!

Chicken Lazone

Chicken Lazone

1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 boneless, skinless chicken thighs, fat trimmed
1/4 cup butter, divided
1/2 cup heavy cream

In a small bowl, combine the salt, chili powder, onion power and garlic powder and coat chicken thighs.
In large skillet, melt half of the butter. Add the chicken and cook over medium heat for about 7 to 8 minutes, turning once.
Pour the heavy cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken thighs on four plates and top with the sauce.

Footnote - The recipe is written using a teaspoon of salt. I usually just add it to taste.

Cavatelli alla Panna with White Truffle Oil

Cavatelli alla Panna with White Truffle Oil

1 pound fresh ricotta cavatelli
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 cup freshly grated Romano cheese
Salt and freshly ground white pepper
White truffle oil
Fresh chopped parsley

Cook the cavatelli in a large pot of boiling salted water, stirring occasionally, until al dente; drain and return to the pot. Meanwhile, warm the cream in a small saucepan over low heat. Add the butter to the cavatelli and toss well, then add the cream and cheese and toss to coat. Season with salt and white pepper, transfer to a warmed bowl and drizzle with white truffle oil. Sprinkle with parsley and black pepper and serve.

Ultimate Green Bean Casserole

Ultimate Green Bean Casserole

Unsalted butter for baking dish, plus 2 tablespoons
Canola oil for frying, plus 1 tablespoon
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
Cayenne pepper, to taste
6 large shallots, peeled and sliced into thin rings
1 lb. cremini mushrooms, sliced
1/4 cup shallots, finely chopped
1 cup chicken stock
1 cup heavy cream
2 lbs. green beans, trimmed, halved and blanched

Preheat the oven to 375 degrees. Butter a 9x13-inch baking dish.

In a large saucepan over medium-high heat, pour in oil to a depth of 1 inch and heat to 350 degrees on a deep-frying thermometer. Line a baking sheet with paper towels.
Put 1/2 cup of the flour in a small bowl and season with salt, black pepper and cayenne. Add the sliced shallots and toss to coat evenly. Working in batches, fry the shallots until golden brown and lightly crisped, 5 to 6 minutes. Transfer to the prepared baking sheet and lightly season with salt. Set aside.
In a large sauté pan over medium-high heat, warm the 1 tablespoon of oil and melt the 2 tablespoons of butter. Add the mushrooms and cook, stirring occasionally, until well browned, 6 to 8 minutes. Reduce the heat to medium, add the chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the remaining 1/4 cup flour and cook, stirring constantly, until fragrant, about 1 minute. While stirring constantly, slowly add the stock and then the cream. Bring to a simmer and cook, stirring occasionally, until thickened, 3 to 4 minutes. Add the green beans and season with salt and black pepper. Transfer to the prepared baking dish and sprinkle the fried shallot rings on top.
Transfer to the oven and bake until the edges are bubbling and the top is browned, about 30 minutes. Let rest for 5 to 10 minutes before serving.

Recipe adapted from Williams-Sonoma

Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles

Spicy Mac & Cheese with Smoked Sausage, Tomatoes and Green Chiles

1 14-ounce package smoked sausage, sliced into rounds
1 tablespoon olive oil
1 cup frozen chopped onions
4 small cloves garlic, pushed thru a press
1/4 cup white wine
1 3/4 cups chicken broth
1 10-ounce can Ro-Tel Tomatoes and Green Chiles, Original Style
1 1/4 cups heavy cream
10 ounces uncooked ziti pasta
2 cups pepper-jack cheese, shredded
1/2 cup Monterey Jack cheese, shredded, divided
1/2 cup mild cheddar cheese, shredded, divided
Thinly sliced scallions
Salt and pepper, to taste

Heat oil in an over-proof skillet over medium-high heat.
Add the sausage and onion, and cook until lightly browned, about 6 minutes. Add in the garlic, and cook for a minute longer. Add the white wine to deglaze, scraping up any browned bits. Allow to cook for about 5 minutes.
Add the broth, Ro-Tel, heavy cream, uncooked pasta and season with the pepper; Stir to combine. Bring mixture to a boil, cover, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring a few time while cooking to prevent sticking.
Preheat the broiler.
Remove the skillet from heat, and stir in the pepper-jack and 1/4 cup each of the cheddar cheese and Monterey Jack. Add salt if needed. Top with the remaining cheddar and Monterey Jack cheeses. Sprinkle the scallions on top. Place skillet in the broiler and broil until the cheese is melted and lightly browned.

Footnotes - Original Style Ro-Tel tomatoes are spicy. They also make a mild version for those of you who do not like a lot of spice. If you prefer a less spicy mac & cheese, use the mild and substitute a little more Monterey Jack cheese for the pepper-jack cheese. It would also be really good with shrimp or chorizo instead of the smoked sausage.



Recipe adapted from America's Test Kitchen

Cream of Lobster Soup

Cream of Lobster Soup

1/2 cup chopped onion
1 tablespoon margarine
1 cup milk
1/2 cup half and half
1 – 8 oz. package Philadelphia cream cheese, cubed
3 tablespoons dry sherry
3 cooked lobster tails, shells removed, chopped
1/4 teaspoon salt
1/2 teaspoon ground white pepper

In a medium saucepan, melt margarine over medium heat. Add onions and cook until tender, about 7 minutes.
Add milk, half and half and cream cheese. Cook until cream cheese is completely melted stirring occasionally.
Stir in sherry, salt and pepper then add the lobster and cook until heated through, about 4 minutes.
Pour into serving bowls and top with fresh cracked pepper.

Footnotes - Warning...This soup is VERY rich!! If you cannot find cooked lobster tails, you can use frozen chopped lobster. Defrost, rinse and squeeze out extra moisture before adding it to the soup.

Creamed Corn with Bacon and Leeks

Creamed Corn with Bacon and Leeks

6 ears corn
2 cups milk or half & half
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices bacon
1 cup chopped leek

Cut kernels from ears of corn to measure 3 cups. Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a food processor and process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1teaspoon drippings in pan. Crumble bacon.
Add leeks to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan and bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.

Our Dear Departed Aunt Phyllis.....

LOL..from left to right -
Top row - Tina, Janet, Lita, Joan
Bottom row - Me, Jen

Delicata Squash Rings with Sage and Breadcrumbs

Delicata Squash Rings with Sage and Breadcrumbs

2 delicata squash
1 cup seasoned breadcrumbs
2 cloves garlic, pushed thru a press
1/4 cup freshly grated good-quality Romano cheese
2 tablespoons chopped fresh sage
Salt and fresh ground pepper
1/2 cup olive oil
Fresh chopped parsley

In a small bowl, combine the breadcrumbs, chopped sage, Romano cheese and 3 tablespoons of the olive oil.
Heat a large skillet over medium heat. Add about 2 tablespoon of oil to the pan. Add the garlic and saute until fragrant, about 2 minutes. Add the bread crumb mixture and cook for about 5 or 6 minutes. Remove breadcrumb mixture from skillet and wipe skillet clean.
Wash off the squash. Cut off the ends of both squash. Using a spoon, scrape out the seeds. Cut lengthwise into rings about 1/2-inch thick.
Using the same skillet, add the remaining oil and heat over medium-high heat. Add the squash rings, a few at a time, and cook until the edges are golden and crispy. Flip the rings to the other side and continue to cook until tender. Drain on a paper towel lined plate. After you have cooked all of the rings, place them on a serving platter and sprinkle with the breadcrumb mixture. Top with the parsley and a bit more Romano.

Recipe adapted from Rachael Ray Magazine

Jets Tailgate - 10.8.12

I sometimes ask myself why we are Jets season ticket holders. I mean we basically pay all this money to watch them lose...LOL! But then I remember TAILGATING!!!

Jets vs. Texans Tailgate - 10.8.12

LOL....see what I mean?? Not a happy Jets fan....

Thick Spaghetti with White Wine, Bacon and Scallions

Thick Spaghetti with White Wine, Bacon and Scallions

1 lb. bucatini or thick spaghetti
4 tablespoons olive oil
8 slices thick-cut bacon
1 small onion, chopped
4 cloves garlic, pushed thru a press
1/2 cup white wine
1 bunch scallions, sliced thin, white and light green parts
1 cup heavy cream
1/2 cup grated Pecorino Romano cheese
Chopped parsley
Salt and pepper

Add the pasta to a pot of salted boiling water and cook according to package directions until al dente; drain, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy. Remove from pan (do not wipe pan clean) and place on a plate lined with paper towels; crumble when cooled.
Place the skillet back on medium-high heat and add the garlic, scallions and onions, season with salt and pepper and cook for about 5 or 6 minutes. Stir in the wine and cook for another 5 minutes. Add cream and lower the heat to low. Allow to simmer for about 10 minutes or until the sauce is slightly thickened. Remove from heat.
Add the pasta to the skillet and toss. Add the cheese and toss again. You can add some of the reserved pasta water to get the desired consistency of the sauce.
Place the pasta in a serving bowl, add the bacon and toss again. Top with the parsley and a bit more Romano cheese.

Ahhh...the splendors of fall!

This was what I came out to this morning when I left for work...

Another Skirt Steak Marinade from Billy...

Another Skirt Steak Marinade from Billy...

1 cup soy sauce
1 cup teriyaki sauce
1 cup rice wine
1 cup rice vinegar
1/2 cup sesame oil
1/2 cup brown sugar
1 tablespoon chopped garlic
1 tablespoon Sriracha
1 tablespoon crushed red pepper flakes

Mix all the ingredients in a bowl. Place steak in a zip top bag and pour marinade over the steak. Allow to marinate in the refrigerator for 4 hours or up to 12 hours.
Grill steaks to your liking!

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

1 lb. pasta (wagon wheels, radiatore, fiore or any small shaped pasta)
2 jars Marie's Chunky Blue Cheese Salad Dressing(I like a lot of dressing so I use 2 jars but feel free to use 1)
Frank's Red Hot Wings Sauce, to taste
3 stalks celery, chopped
1 large red onion, diced
Cooked chicken, as much as you like (I usually buy a rotisserie chicken and cut it up)
1/2 cup shredded mild cheddar cheese (optional)
Salt and pepper

Cook the pasta according to package instructions until al dente. Drain and run pasta under cold water to stop the cooking process. Add the pasta to a large serving bowl.
In a small bowl, mix together the Marie's dressing and the wing sauce.
Add the chicken, red onion and celery to the pasta and toss. Fold in the dressing mixture and season with salt and pepper. Top with the shredded cheese, if using, and toss again.
Chill in the fridge for about and hour or 2. This salad can also be made the day before.

Garlic and Paprika Grilled Shrimp

Still grilling...LOL!!

Garlic and Paprika Grilled Shrimp

1 1/2 to 2 lbs. raw jumbo or colossal shrimp, tail-on, peeled and deveined
1/3 cup of olive oil
3 cloves garlic, pushed thru a press
1 teaspoon smoked paprika

In a medium bowl, combine the olive oil, garlic and paprika. Toss in the shrimp to coat.
Lightly oil the grill grates. Preheat the grill to medium. Carefully place the shrimp on the grill and cook, turning once, until the shrimp just change in color. Serve over rice pilaf.

Warm Balsamic Mushroom Salad with Feta

Warm Balsamic Mushroom Salad with Feta

2 lbs. small cremini and baby portobello mushrooms (I quarter mine)
1 piece feta cheese, about 6 ounces, crumbled but leaving some chunks big
1 cup garlic-balsamic dressing
Fresh chopped parsley
Salt and fresh ground black pepper

Heat dressing and 2/3 cup warm water in a large. deep skillet. Add the mushrooms and cook, stirring occasionally until the mushrooms are tender and the liquid has mostly reduced to a glaze; season to taste with salt and pepper. Place mushrooms in a bowl and add the feta cheese. Top with the chopped parsley.

Garlic-Balsamic Dressing

1/4 cup balsamic vinegar
2 tablespoons lemon juice
2 cloves of garlic, pushed thru a press
3/4 cup of olive oil

Whisk all ingredients in a small bowl until blended and smooth.

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

Vermont White Cheddar Mac & Cheese with Bacon and Avocado

1 lb. small pasta shells
1/4 cup butter
1/2 cup all-purpose flour
2 1/2 cups fat free half and half
6 slices white American cheese, chopped
1 cup shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon hot sauce
6 slices cooked, crumbled bacon, extra crispy
3 ripe avocado, cubed

Prepare pasta according to package directions.
Melt butter over low heat. Whisk in flour and cook for 1 minute, whisking constantly.
Slowly whisk in half and half and cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add both cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Stir in pasta and cook over medium heat for about 5 minutes.
Remove from heat and place mac & cheese into a serving bowl. Gently fold in the avocado. Top with the crumbled bacon.

Footnotes - The bacon topping is optional. I usually don't add the bacon....it really depends on my mood. I also add a bit of onion powder and a sprinkle of chopped onion.

Portobello Mushroom Gratin

Portobello Mushroom Gratin

6 portobello mushroom caps, sliced 1/2-inch thick
2/3 cup bread crumbs
1 1/4 cups shredded Munster cheese
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped parsley
5 tablespoons butter, divided
1 large shallot, chopped very fine
1 garlic clove, grated
Pinch of ground thyme
1/4 cup dry sherry or white wine
1 cup heavy cream

Preheat oven to 400 degrees.
Mix together the Munster cheese, bread crumbs, parsley, garlic, shallots, thyme, sherry or white wine, heavy cream, salt and pepper.
Place the portobello mushroom slices in a buttered gratin dish. Pour the cheese mixture over the mushrooms. Sprinkle with the grated Parmesan cheese.
Cover with foil and bake for 35 minutes. Uncover and bake for an addition 8 minutes or until the top is golden brown and bubbly.

Creamy Chicken Spaghetti with Mushrooms and Olives

Creamy Chicken Spaghetti with Mushrooms and Olives

1 whole chicken, cut up (I used all dark meat)
1 stick unsalted butter, divided
2 cups sliced mushrooms
1/2 cup white wine, divided
Kosher salt and ground black pepper
1/4 cup flour
2 cups chicken stock (reserved from the chicken or canned)
1 cup milk
1/2 cup half and half
1 cup freshly grated Romano cheese
1 large can pitted black olives, chopped
1 lb. thin spaghetti, broken in half

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Add the mushrooms, 1/4 cup of the white wine and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes. Remove mushrooms from skillet and set aside.
Bring broth to a boil. Add spaghetti pieces to boiling broth and cook to al dente. Remove the spaghetti from the pot reserving the broth. Remove meat from bones and shred until you have 2 to 3 cups of shredded chicken.
Return skillet to medium-low heat. Add remaining butter. Sprinkle flour into the melted butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth whisking to combine. Pour in milk and half and half, the remaining 1/4 cup wine and season with salt and pepper to taste. Cook until bubbly and thick. Turn off heat, add Romano cheese, and stir.
Preheat oven to 350 degrees.
Add mushrooms, chicken and chopped olives. Stir to combine. Season again if necessary. Add cooked spaghetti and stir.
Pour into a 9 x 13-inch casserole dish, sprinkle with addition grated Romano and bake until golden brown and bubbly.

Recipe adapted from Pioneer Woman

Sitting Room...my favorite place to be.

I realized the other day that all of the pictures I have of the inside of the new house were taken with my phone. So I decided to take some with my camera. We have only been in the house for a short period of time (3 weeks today) so its still a work in progress.
I just happen to snap this picture of the sitting room as the sun was setting which, to my surprise, made for an awesome, almost fake looking picture. The room itself is very relaxing and peaceful. There is no TV inside...just the original stone fireplace which makes the room look like something out of a story book.

I still have much to do...hang the pictures of the wall above the table with the lamp, find a small area rug for under the table....but I figured I'd share anyway..LOL!

Sitting room of my home

Spaghetti with Roasted Cherry Tomatoes and Balsamic Drizzle

Spaghetti with Roasted Cherry Tomatoes and Balsamic Drizzle

1/4 cup olive oil
4 cloves garlic, pushed thru a press
1/4 to 1/2 teaspoon crushed red pepper flakes, lightly crushed
2 pints cherry tomatoes
Salt and pepper
1/4 cup balsamic glaze
1 pound spaghetti
1/2 cup flat leaf parsley, chopped
Freshly grated Pecorino Romano cheese

Heat the oil over medium heat in a large Dutch oven. Add the garlic and red pepper flakes and stir for 2 to 3 minutes, until the garlic is very light golden in color. Add the tomatoes and season with salt and pepper; cover the pan and raise the heat to medium-high. Cook for 10 to 12 minutes, until the tomatoes burst, stirring occasionally. Uncover and add the vinegar; reduce the heat to low and reduce for about 2 minutes.
Meanwhile, cook the spaghetti in a large pot of salted, boiling water to al dente. Reserve about 2 cups of the starchy cooking water just before draining.
Break the tomatoes up a bit with a potato masher; add 1/2 cup of the starchy cooking water and parsley to the pan, then toss with the drained spaghetti for 1 to 2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Place the spaghetti into 4 shallow bowls. Add a small drizzle of the balsamic glaze and top with the Pecorino Romano cheese and serve.

Footnote - You can find balsamic glaze at any specialty food store. I found mine at Chef Central in Paramus.

Recipe adapted from Rachael Ray

Creamy Butter-Garlic Shrimp over Pasta

Creamy Butter-Garlic Shrimp over Pasta

8 oz. pasta
1/4 cup butter
1 1/2 lbs. shrimp, peeled and deveined
1 tablespoon minced garlic
2 cups half-and-half
3 or 4 fresh basil leaves
1/4 cup good quality fresh grated Parmesan cheese
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes, optional

Cook pasta according to package directions. Drain and set aside.
In a large skillet over medium heat, heat the butter and garlic until just fragrant and the butter has melted. Add the shrimp and saute for about 4 minutes or until the shrimp is opaque; remove shrimp from skillet. Add the half and half and bring to a boil; reduce heat, add the basil leaves and simmer for 15 minutes, stirring frequently, removing the basil leaves after about 8 or 10 minutes. Stir in the cheese, black pepper and red pepper flakes. Add the shrimp back into the skillet.
Place pasta into a large serving bowl. Pour the sauce over the pasta and toss well.

Kani Salad

Kani Salad

10 imitation crab sticks
3 to 4 tablespoons Japanese mayonnaise
1 cucumber
2 tablespoons tobiko (flying fish roe)
1 scallion, green and white parts, sliced very thin

Shred the imitation crab sticks into very thin strips. Cut the cucumber into thin matchsticks the same size as the imitation crab strips. Place into a small bowl
Gently fold in the mayonnaise. Refrigerate for at least 2 hours.
Top with the fish roe and sprinkle with the scallions.

Footnote - If you prefer your kani salad spicy, mix the mayonnaise with a little Sriracha.

Grilled Potato Salad

Grilled Potato Salad

6 Yukon gold potatoes, should be about 2 lbs.
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup celery, finely diced
2 tablespoons chopped parsley
1/2 small large onion, finely diced
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
Juice from 1/2 a lemon

Preheat your grill to medium heat. Oil the grill grates well.
Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat.
Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, flipping and repeating on the other side. Remove and allow to cool completely. Dice each potato slice into quarters.
In a large bowl, add the diced potatoes, celery, red onions and parsley.
In a medium bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper and the lemon juice.
Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and add additional salt and pepper as needed.

Original recipe adapted from Guy Fieri

Strawberry Cheesecake Ice Cream...no ice cream maker required!!

Strawberry Cheesecake Ice Cream

1 - 8 oz. package Philadelphia cream cheese, softened
1 - 14 oz. can sweetened condensed milk
1/3 cup heavy cream
2 teaspoons grated lemon zest
1 1/2 cups fresh strawberries
3 graham crackers, honey or cinnamon, coarsely chopped

Beat the cream cheese, sweetened condensed milk, heavy cream and lemon zest with a mixer on medium speed until well blended. Scrape it into a resealable container and freeze until almost solid, about 4 hours.
Blend the strawberries in a blender until smooth. Beat the frozen cream cheese mixture with the mixer until creamy. Add the strawberries to the cream cheese mixture along with the graham crumbs and stir with a spoon to combine. Return the ice cream to the resealable container and freeze until firm, about 8 hours or so.
Remove the ice cream from the freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Scoop and serve. I like to top with whipped cream and a few pinches of graham cracker crumbs.

Adapted from Spreadphilly.com

Filipino Chicken Adobo

Filipino Chicken Adobo

4 piece whole chicken legs
1/2 cup rice vinegar
3 tablespoons soy sauce
3/4 cup water
2 tablespoons whole black peppercorns
1 whole garlic bulb, peeled and roughly chopped
3 tablespoons vegetable oil
2 tablespoons corn starch
4 bay leaves
2 scallions, sliced thin, green parts only
Salt to taste

Bring the vinegar, soy sauce, water, bay leaves, peppercorns and 2 chopped cloves of garlic to a boil in a small saucepan over medium heat. Lover heat and allow to simmer for 10 minutes. Remove from heat and let cool. Place chicken in a large bowl and pour marinate over the chicken; cover and place in the refrigerator for 24 hours.
Remove chicken from the marinade and pat dry. Reheat the marinade. Heat the oil in a large deep-sided skillet. Sear the chicken on both sides. Add the remaining chopped garlic to the pan and fry it with the chicken for 3 to 4 minutes. Pour the marinade into the pan. Bring to a boil then let simmer for about 30 minutes. I usually taste it to see if it needs salt. Place the corn starch in a small bowl. Add a little water to make a paste. Add the paste to the pan and stir well. Continue to cook until the sauce has reduced slightly and has thickened up.
Serve the chicken over white rice (I buy my rice already made from the Chinese food restaurant. Not only does it save time, but it's 1 less pot to clean.)with some sauce and garnished with the scallions.

Ombre Glitter Nails...

Hello. My name is Arge and I am a Pinterest addict. LOL....
My newest project - pink ombre glitter nails.

Here is the how-to -

1 - Paint on your base color and allow it to dry between coats.
2 - Wait for your nails to dry.
3 - Cut off a small piece of a makeup sponge to use as your “brush”.
4 - Brush a small amount of your second nail polish onto your makeup sponge. (I used pink glitter polish...Sally Hanson Gem Crush in Razzle Dazzler).
5 - Carefully dab a very thin layer of the second polish on the tip of your nail. The trick is to use the second polish sparingly & make sure not to be too heavy handed with the application.
6 - Build more glitter at the tips of the nails by dabbing more glitter polish on, making sure to allow the first layer to dry before building on more glitter. You want most of the concentration of the glitter to be at the very tip of your nail
7 - Use a super-shiny fast-dry topcoat to finish your nails off...and you are done!

Rustic Apple Tart

Rustic Apple Tart

1 - 9-inch refrigerated pie crust
4 oz. cream cheese, softened
3 red or green apples, cored and sliced thin
1/2 cup sugar
2 tablespoons flour
1 teaspoon cinnamon sugar
1 teaspoon vanilla
1 tub Cool Whip, thawed

Preheat oven to 400 degrees. Line a pie plate with the crust.
In a small bowl, mix the cream cheese with the vanilla and 1/4 cup of the sugar. Carefully spread the cream cheese mixture in a 6-inch circle in the center.
In a separate bowl, toss apples with flour and remaining 1/4 cup of sugar. Spoon the apple mixture over the cream cheese. Fold the crust partially over the apples. Sprinkle with the cinnamon sugar and bake for 25 minutes, covering loosely with foil for the last 5 minutes. Cool and serve with Cool Whip.

Dirty Bedtime Story

Because I have been slacking on drink recipes....and I am feeling a bit flirty today....

Dirty Bedtime Story

1 fluid ounce amaretto
1 fluid ounce Irish cream
1/2 cup milk
2 teaspoons chocolate syrup

In a tall, thin glass, stir together the amaretto, Irish cream and milk. Mix in the chocolate syrup, add ice and serve.

The Best Guacamole Ever...well....at least in my opinion

So I have had this love affair with Rosa Mexicano's guacamole. For a while, I was convinced that they put crack or something in it because we would go on a Tuesday and by Wednesday night I would be talking Billy into going again on Thursday. So here is my take on guacamole from Rosa Mexicano.

Guacamole

3 ripe avocados, diced
1 to 2 tablespoons seeded, chopped jalapenos (depending on how spicy you want it...I leave some seeds in)
3 tablespoons diced tomatoes, seeded (you have to remove the seeds and the slime in the middle. I also dab the insides with a paper towel)
4 tablespoons diced red onion, divided
Salt
1/4 cup chopped cilantro (optional....I don't put it in because I don't like it..LOL)

Place the diced jalapeno, 2 tablespoons of diced red onion, salt and cilantro inside a molecajete. If you do not have one, a wooden bowl will work fine. Using the pestle (use a fork and the back of a wooden spoon if you don't have a pestle), mash until well blended and the ingredients start to form a paste. Add the diced avocados and gently fold into the jalapeno paste. Add the diced tomatoes and the last 2 tablespoons of the red onion and some additional salt. Gently mix again. I like my guacamole chunky so I don't really mash them up...but you can if you prefer smother guacamole. Serve with chips!

The Book Pages Wreath...

Finally made it!!!


For the tutorial...go to - www.livingwithlindsay.com

From Living with Lindsay...

So I was browsing Pinterest this weekend and I came across this website - www.livingwithlindsay.com.
She is the same women who posted the tutorial of my favorite wreath of all time...The Book Pages Wreath.
As I was looking around on her website, I found a tutorial for a beautiful initial wreath. So guess who made an initial wreath on Saturday??

Arge's "You'll think you died and went to heaven" Dark Chocolate & Peanut Butter Cheesecake

Arge's "You'll think you died and went to heaven" Dark Chocolate & Peanut Butter Cheesecake

2 cups graham cracker crumbs
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted
3-8oz. packages cream cheese, at room temperature
10 oz. dark chocolate, melted and cooled
2 tablespoons all-purpose flour
Salt
1 1/4 cups sugar
1/3 cup creamy peanut butter
1 tablespoon vanilla extract
4 large eggs, at room temperature
3 oz. chopped semisweet or bittersweet chocolate
5 tablespoons unsalted butter
1 tablespoon light corn syrup
Cocoa powder, for garnish

Position a rack in the center of the oven and heat the oven to 375°F.
In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour and a pinch of salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1 1/4 cups of sugar and continue beating until well blended and smooth.
Add the peanut butter and vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300 degrees until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
Garnish with cocoa powder sifted over the cake and serve immediately.

Spaghetti Squash with Pine Nuts, Sage Butter and Romano

Spaghetti Squash with Pine Nuts, Sage Butter and Romano

1 spaghetti squash, halved lengthwise and seeded
1/2 cup toasted pine nuts
1/2 cup grated Pecorino Romano cheese
5 or 6 large fresh sage leaves
6 tablespoons unsalted butter
Salt and ground white pepper to taste

Preheat oven to 350 degrees.
Place the squash, cut side down, in a large baking dish. Add about 1/2 cup salted water to the pan. Bake the squash for about 50 minutes or until you can easily pierce the flesh with a fork.
Meanwhile, melt the butter in a small skillet over medium-high heat. After the foam subsides, add the sage leaves and cook about 2 to 3 minutes, until the leaves are slightly crispy and the butter is turning slightly brown. Remove from heat.
Scrape flesh of squash from the rind using a fork and place in a bowl. Pour the sage butter over the spaghetti squash. Add the pine nuts and Romano cheese; toss. Season with the salt and white pepper, toss again to combine. Serve immediately.

Orecchiette with Hot Italian Sausage and Broccoli Rabe

I always said that the filling for my Stromboli Bread would be excellent on pasta.....and I was right.

Orecchiette with Hot Italian Sausage and Broccoli Rabe

1 bunch broccoli rabe, I remove the stems and only use the top 4-inches
1 lb. orecchiette pasta
1/3 cup olive oil
4 large garlic cloves, pushed thru a press
Pinch of hot pepper flakes
Pinch of nutmeg
1 lb. hot Italian sausage, casings removed
Salt
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1 cup chopped fresh mozzarella, optional

Bring a large pot of salted water to a boil over high heat. Add the broccoli rabe. Cook for about 5 or 6 minutes. Using tongs or a slotted spoon, remove the broccoli rabe from the pot to a strainer and run under cold water. Once broccoli rabe is cooled, gently squeeze to remove any excess water. Chop coarsely.
Bring the reserved cooking water back to a boil. Add the orecchiette and cook until al dente. Drain, reserving 2 cups of the pasta water.
While the pasta is cooking, heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a fork, until browned and juices form, about 12 minutes. Add the garlic, nutmeg and red pepper flakes and saute until fragrant, about 2 minutes. Add the broccoli rabe and season with salt to taste. Toss the mixture well.
Add the pasta to the skillet. Add the Romano and Parmesan cheese moistening with the reserved pasta water as needed.
Place pasta into a large serving bowl. Toss with the fresh mozzarella and serve!

Could there possibly be a Guacamole God??

Last night, I sent Billy to the store to get bread for Lobster Rolls. He comes home and says - I have a present for you. Me, loving presents, couldn't wait to see what he had brought me. He puts his hand in the bag and pulls out GUACACHIPS!!!! Guacachips make me seriously believe that there is a Guacamole God. Guacachips look like Doritos...but they taste like guacamole. Ummm hello?? Could there be anything better???

The Food Foo Foo at Frankie's 457 in Brooklyn

So we FINALLY got to go back to Frankie's 457 this weekend and I am happy to report.....it is still one of my favorite places to eat.
We got there at around 3:00 in the afternoon. They were still serving brunch which made it a bit crowded but were were seated right away. Billy right away commented on the fact that they were playing Led Zeppelin which he thought was fantastic. Our table was small and in the back in front of a window facing the courtyard. It was snowing slightly which added to the entire experience and charm of the restaurant.
Our waiter came and took our drink orders...then appetizers. We ordered the spicy soppressata and fresh bufala mozzarella which came out with marinated olives, rustic bread and Frankie's own olive oil.
For lunch, Billy ordered the Sweet Sausage, Roasted Red Pepper & Onion Over Creamy Polenta and I ordered, (of course), the House-made Cavatelli with Faiccos Hot Sausage & Browned Sage Butter.
You know what....I don't even have words. Make your way over to Court Street in Brooklyn and check them out. Trust me...you won't be disappointed!




Frankie's Spuntino - Frankie's 457
457 Court Street
Brooklyn, NY 11231
718.403.0033
www.frankiesspuntino.com