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!