Love my firefighter...

Cinnamon Roll Waffles with Cream Cheese Drizzle

So I pinned this recipe a few months ago on Pinterest. I liked the look of this recipe so much that I asked for a waffle maker for Christmas. And its pretty easy too....you just open a can of Cinnamon Rolls (like Pillsbury), place them in the preheated waffle maker and cook until cooked through and golden brown. The drizzle was just the icing from the can mixed with some milk and then I topped them with cinnamon sugar. I think next time I will make a homemade fluffy cream cheese frosting instead of the drizzle.

Cinnamon Roll Waffles with Cream Cheese Drizzle

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

Billy was working a double on Sunday with his partner. I feel bad for the guys when they work doubles so I sometimes will make dinner or dessert for them. This time around I chose to make Ziti Marsala with Portobello Mushrooms and this salad, which is a new recipe. Since I was pressed for time to get it to Billy, I have no picture. But...the salad was fantastic. LOL...I don't eat tomatoes or pesto so I took their words for it!

Cherry Tomato and Fresh Mozzarella Salad with Parmesan Pesto Vinaigrette

2 pints cherry tomatoes, halved (you can use heirloom or a mix of red, yellow and orange)
4 cups fresh boconccini mozzarella, halved
3 tablespoons pesto
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons good-quality grated Parmesan cheese
Kosher salt and ground black pepper

Place tomatoes and mozzarella on a serving platter or bowl. Set aside.
In a small bowl, whisk together pesto, red wine vinegar and Parmesan cheese. Slowly whisk in the olive oil until well blended. Season with salt and pepper.
Pour pesto mixture over the tomatoes and mozzarella and toss to combine. Season again with salt and pepper, if necessary.

Footnotes - You can use this salad as a topping for toasted Italian bread.

Recipe adapted from The Comfort Food cookbook

Today's lunch courtesy of Stew Leonard's

There is no recipe for this picture...it's just my lunch for today which I thought looked pretty...LOL - lobster salad from Stew Leonard's on a Carr's water cracker with avocado.

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

Cheesecake-Stuffed French Toast with Cinnamon-Vanilla Sauce

For the French Toast -

8 slices brioche or any other soft, thick bread
4 large eggs
1 cup heavy cream
3 teaspoons vanilla
2 tablespoons sugar
Pinch of salt

For the Cheesecake filling -

2 - 8oz. packages cream cheese, softened
2 teaspoons vanilla
3/4 cups sugar

For the Cinnamon-Vanilla Sauce -

1 stick unsalted butter
1 cup light brown sugar
1 tablespoon vanilla
4 tablespoons heavy cream
1 tablespoon cinnamon
1/8 teaspoon salt

Beat together the cream cheese, vanilla and sugar in a small bowl; set aside.
In a small saucepan, over medium heat, melt the butter. When the butter is melted, add the brown sugar, cinnamon, 3 tablespoons of heavy cream and the salt. Stir continuously until it comes to a simmer. Remove pan from heat and add the remaining tablespoon of heavy cream. Mix well. Cover and set aside until ready to serve.
Meanwhile, in a shallow plate, break the eggs and beat lightly with a fork. Stir in sugar, salt and heavy cream.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak and coat only as many slices as you will be cooking at one time. Place the bread slices on to the griddle, heating slowly until bottom is golden brown. Turn and brown the other side.
Place French toast onto 4 plates. Spoon the cream cheese mixture onto 4 of the slices. Top with the remaining 4 slices of French toast. Spoon cinnamon-vanilla sauce on top of the stuffed French toast. Serve immediately.

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

Skirt Steak with Mushrooms and Bacon-Beer Pan Gravy

1 skirt or flank steak
Salt and pepper, to taste
4 slices, thick-cut bacon
3 tablespoons olive oil
1 8-ounce container sliced mushrooms
2 cups frozen, chopped onions
2 garlic cloves, pushed thru a press
1 12-ounce can of beer (We used Budweiser because that's what we had in a can in the fridge)
1/4 cup sour cream
1/4 cup parsley

Season steak with salt and pepper. We grilled ours on the grill but you can pan-fry or broil it.
Heat the olive oil in a large skillet over medium-high heat; add the bacon. Let it cook until crispy then place onto a paper-towel-lined plate. Keep the pan over the flame from the stove. Crumble the bacon once its cooled. Add the mushrooms to the skillet and cook for about 5 minutes. Add the onions and garlic and season with salt and pepper. Cook for 6 or 7 minutes longer. Add the beer and bring to a simmer allowing the entire mixture to cook until it is reduced to half, about 15 or so minutes.
Once the mixture has reduced, and add the sour cream and stir to combine. Bring it to a simmer again. Season with a little more salt and pepper if necessary. Add the parsley and stir again.
Slice the steak against the grain and place on a serving platter. Pour sauce over the steak slices. Sprinkle with the crumbled bacon. Serve.

Footnotes - You can probably use this sauce on anything, pork, chicken.....you will be licking the plate.

Recipe adapted from Michael Symon - The Chew

S'mores Brownies

S'mores Brownies

1 package Brownie mix, plus ingredients to make the brownies
1 1/2 cups graham cracker crumbs (about 10 to 12 graham crackers)
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/8 teaspoon salt
1 bag large marshmallows (you can use mini marshmallows)
2 cups chocolate chips
1 jar marshmallow Fluff
Hot fudge sauce
Caramel or peanut butter sauce
Whipped cream

Prepare brownies according to package instructions. Line an 8×8-inch square baking dish with parchment paper leaving enough paper so that it hangs over the edges.
Preheat the oven to 350 degrees.
Add the graham cracker crumbs, butter, sugar and salt to a food processor. Pulse until combined. Press the mixture into the bottom of the prepared baking dish. Bake for about 12 minutes. Remove from the oven.
Pour the brownie mixture over the graham cracker crust. Use a spatula to spread the batter evenly. Bake according to package instructions or until a toothpick inserted into the middle comes out clean.
Turn your broiler on low.
Once your brownies are done. Pour the Fluff over the top of the brownies. You don't have to use the entire jar. Use just enough to cover the top. Place the marshmallows evenly on top of the Fluff. Place the pan under the boiler and toast the marshmallows for 2 to 3 minutes. Watch them closely, since they turn very quickly. Remove from the oven when they are lightly toasted.
Let the brownies cool completely. Use the parchment overhang to gently lift the brownies out of the pan.
Sprinkle the chocolate chips on top then drizzle with the hot fudge and caramel sauces or peanut butter sauce, if you are using it.
Serve with whipped cream.

Footnotes - Because these can be hard to cut, I usually make them in individual baking dishes.

Avocado Toasts with Egg

Avocado Toasts with Egg

4 large eggs
Butter
8 slices applewood-smoked bacon
4 slices white bread, toasted
2 ripe avocados
Salt, to taste
Garlic powder, onion powder and paprika

In a large skillet, cook bacon until crispy. Cut each piece in half; set aside.
In another skillet, melt the butter over medium heat. Cook the eggs according to taste. (I did mine sunny-side up).
Cut the avocados in half and remove the pits. Scoop out the inside and place in a small bowl. Mash the avocados slightly. Season with salt, garlic powder, onion powder and paprika, to taste. Place the toast on a plate. Scoop the avocado mixture onto the all 4 slices of toast. Place bacon halves on top of the mashed avocado. Top with the eggs. Season again with a little salt.

Spicy Scallion Ranch Dressing

I am not crazy about bottled ranch dressing so I usually try to jazz it up. This recipe goes great on burgers and as a dip for french fries.

Spicy Scallion Ranch Dressing

1/2 cup bottled ranch dressing
1 scallion, sliced thin
1 teaspoon Tabasco sauce or buffalo wing sauce

In a small bowl, combine all the above ingredients. Chill for about 30 minutes, if desired.

Footnotes - Try adding crumbled bacon.

Recipe adapted from Sandra Lee Semi-Homemade, The Complete Cookbook

Capellini with Diced Tomatoes and Ricotta-Parmesan Sauce

Capellini with Diced Tomatoes and Ricotta-Parmesan Sauce

1 package capellini pasta
1/4 cup olive oil
8 cloves garlic, smashed
1 - 28oz. can diced tomatoes
1 teaspoon Kosher salt
12 large, fresh basil leaves
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup heavy cream

Cook pasta according to package directions. Drain and set aside.
Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and cook until fragrant. Add the diced tomatoes and simmer for 5 to 6 minutes. Sprinkle with the salt and add the basil leaves.
In a small saucepan, add the ricotta and heat on medium-low stirring frequently. Add the heavy cream and continue stirring until well blended. Add the Parmesan cheese and stir again. Continue to cook, stirring frequently until the sauce is heated through.
Add the pasta to the skillet and toss with the tomato mixture. Add the ricotta cheese sauce and toss again.
Place pasta into serving bowls and sprinkle with additional grated Parmesan.

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.