Ranch Mac & Cheese

I'm hungry and I just found this recipe in a magazine.....looks good!










Ranch Mac & Cheese

1 package elbow macaroni
1 cup 2% milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic powder
1 teaspoon garlic pepper blend
1/2 teaspoon salt-free lemon-pepper seasoning
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1/2 cup shredded white cheddar
1 cup sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce and top with the saltines. Sprinkle with Parmesan cheese.

Footnotes - You can substitute Panko Breadcrumbs for the saltines. Great side dish for ham.

Zucchini and Onion Bisque

I met my friend Carol on a cooking website. Over the last few months we have become quite close. We both send each other recipes and things that we find. This is one of the recipes she gave me. This soup is perfect for the fall and winter. Very rich and creamy! Be sure to leave the zucchini unpeeled. The light green coloring adds to the soup.

Zucchini and Onion Bisque

4 cups chicken stock
2 medium potatoes, pared and chopped
2 large onions, chopped
3 medium zucchini, sliced
3 cloves garlic, minced
1½ cups heavy cream
White or cayenne pepper and salt to taste

In a large covered saucepan, combine stock, potatoes, onions, zucchini and garlic. Cover, bring to a boil.
Reduce heat and simmer 30 minutes. Strain soup through a sieve. Puree solids in a food processor or blender. Stir puree back into the stock and return soup to saucepan. Slowly whisk in cream. Season to taste with the pepper depending on the spiciness you prefer.

Footnotes - Carol said that she uses half and half instead of heavy cream and it is still plenty rich. Also, you can use a hand held stick blender to puree the vegetable directly in the pot. After everything is pureed, add the cream.

Who knew?

We had gone to Gracie's house the day after Thanksgiving for a visit. Her twin boys who are both 3 1/2 were playing with her camera. Joey took this picture of us. He must take after his cousin Arge!! Hehehehe....

Danny, Gracie, my mom and me - 11.27.09 - Taken by Joey, age 3 1/2

Gracie's Best Ever Creamed Spinach

I got this recipe from my cousin Gracie who had made it for the first time this past Thanksgiving. Now, I LOVE creamed spinach and this is by far the best I have ever had.


Gracie's Best Ever Creamed Spinach

5 tablespoons butter or margarine, divided
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
1 dash ground nutmeg
1 cup half and half
4 oz. cream cheese
1 small onion, minced
3 cloves garlic, minced
2 - 10 oz. packages frozen chopped spinach, thawed and drained
¼ cup water
¼ cup grated Parmesan cheese

In a large saucepan over medium-low heat, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg. Slowly whisk in half and half until blended. Stir in cream cheese.
Increase heat to medium; whisk mixture constantly until thick and smooth. Remove from heat and set aside.
In a skillet over medium-high heat, cook onions and garlic in remaining 2 tablespoons butter until transparent. Add spinach and water into pan.
Reduce heat to medium-low, cover and simmer stirring occasionally for 8 minutes. Stir spinach mixture into cream cheese mixture. Return to medium heat stirring often, until warmed throughout.
Remove from heat and fold in Parmesan.

Chicken with Scallions in Paprika Cream Sauce

Chicken and Scallions in Paprika Cream Sauce

1 lb. thin-sliced chicken cutlets
2 bunches scallions, sliced, light green and white parts only
2 1/2 cups heavy cream
1/2 to 1 tablespoon paprika
2 tablespoons olive oil
2 tablespoons margarine
1 cup all purpose flour
Salt and pepper

Heat olive oil and margarine in a large frying pan.
Flour chicken cutlets and fry in batches until golden brown. Remove each batch from pan and sprinkle with salt and pepper.
Add sliced scallions to the pan and sauté until tender scraping up any brown bits from the pan.
Add heavy cream to the pan and stir. Add paprika and mix well. Cook the sauce until it just starts to boil and thickens slightly. Add a bit more salt and pepper.
Pour over chicken cutlets. Allow to sit for a few minutes to let the sauce thicken a bit more.

Footnotes - I serve this with orzo pasta. My mom serves it over rice pilaf. Either way, it is delicious.

Rest in Peace Fred...

After living 4 long years...Fred "the fish who wouldn't die" finally died last night. =(

Caramelized Onion Dip

Think of this as a grown-up version of French Onion Dip using lots of deeply caramelized onions along with a Greek yogurt and sour cream base. You can also add a few tablespoon of mayonaisse to deeped the flavor. Serve with Sweet Potato Chips or toasted pita chips

Caramelized Onion Dip

2 tablespoons extra virgin olive oil
2 large yellow onions, about 1 1/2 pounds, finely chopped
3/4 cup sour cream (low-fat is fine)
3/4 cup Greek yogurt (low-fat is fine)
3 teaspoons dehydrated onion powder or crushed dehydrated onion flakes added to taste
1/2 teaspoon salt

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood spatula and cook until the onions are deeply golden, brown, and caramelized, roughly 40 or 50 minutes. Set aside and let cool.
Meanwhile, whisk together the sour cream, yogurt, onion powder and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl and top with the remaining onions.
Serve at room temperature.

Update on Brix

Well it has been 5 months since Brix, the man eating Pitbull, has come into our lives and it has not been boring! She stays at the office with an occasional stay at my brother's house.
She has this amazing personality and all these little quirks. We call her the Hyena, because she is always grabbing plates, napkins, forks..you name it, out of the garbage. You walk into the back office and they are just scattered all over the place. At about 1 in the afternoon everyday she decides to run in circles holding her green rubber stick around the office...then she climbs up on the back of my office chair and fall asleep all snuggled behind me.
She has made a lot of new friends...the mailman being her favorite. On holidays or long weekends, she goes to the PetSmart PetHotel. They love her there! When we walk in, they all scream "Brix!". Even my dad's partner and his wife who were not fond of dogs at all have grown to love her. We sometimes catch them talking to her and cuddling with her..sneaking her some table food.
She has had her fair share of set-backs..an occasional pee-pee on the rug..a trip to the dog trainer...but all in all....she is a great dog.
It is truly amazing how this little creature that nobody wanted has become part of our family.

Black Pepper and Molasses Pulled Chicken

This is about the easiest weeknight dinner you could possibly throw together. I was a little bit nervous about the sauce because I am not too crazy about mustard. Then as I was adding the molasses some was dripping down the side or the jar. My husband took it from me and tasted it and said "Well that is gross". So I told him that we would see how it turned out once I was done adding everything together and if it was really bad, we would just order out. So after I was done mixing everything together...I made Billy try it......I think his exact words were "Now THAT is good!" The sauce has a great barbecue taste. The chili powder and cumin add a nice smokiness while the ketchup and molasses provide sweetness. The cole slaw and dill pickles are a must...the sandwiches just don't taste the same without them!



Black Pepper and Molasses Pulled Chicken

3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke (optional)
12 ounces skinless, boneless chicken thighs, cut into 2" pieces
4 sandwich rolls, cut in half horizontally
Dill pickle chips
Cole Slaw

Combine first 10 ingredients in a bowl. Spray a deep skillet with cooking spray. Heat skillet over medium-high heat and add chicken. Cook for about 8 minutes and add the molasses mixture and toss to cover all the chicken pieces. Reduce heat to medium-low; cover and cook, stirring occasionally, 20 minutes or until chicken is done and tender.

Remove from heat; shred with 2 forks. Place 1/2 cup chicken on bottom half of each roll. Top with cole slaw and pickles and the top half of roll.



Footnote - You can easily double and even triple the amount of sauce. I usually double it. If the sauce is a little too thin, you can add some Wondra and it thickens right up. Instead of rolls, I use ShopRite Italian bread...so good!!

Lemon Orzotto with Mushrooms and Almonds

I call this orzotto because it is creamy like risotto but made with orzo pasta. This can be served as a side or main dish and is great for busy weeknights.




Lemon Orzotto with Mushrooms and Almonds

1 pound orzo pasta
3 tablespoons dried parsley
Juice of 1 1/2 lemons
2 - 6 oz. packages sliced white mushrooms
3/4 cups heavy cream
1/8 cup white wine
1/4 cup olive oil
Salt and pepper, to taste
Toasted almonds

In a large pot of boiling, salted water, cook the orzo until al dente; drain. Meanwhile, in a large skillet, heat 1/4 cup olive oil over high heat until rippling. Add the mushrooms and cook, stirring occasionally, about 5 minutes. Lower the heat to medium and add the lemon juice, salt, pepper, parsley, white wine and cook an additional 3 minutes. Add the heavy cream and let simmer on low until the sauce has thickened, about 6 minutes. Add the orzo to the mushroom mixture and toss to combine. Let orzotto sit in the skillet for about 5 minutes to absorb all the flavors. Divide the orzotto among 4 plates. Top with the toasted almonds and enjoy!

Footnotes - If you prefer a thicker cream sauce, you can add a bit of Wondra to the sauce. I like Wondra better than flour because it doesn't clump. Also, instead of almonds, try this dish with toasted pine nuts.

Slow Cooker Chicken and Dumplings

I have had a slow cooker for about 5 years now...I have used it twice. The first time I made a whole chicken. While it was super tender and fell off the bone, I wasn't crazy about all the liquid that was in the pot. It was more like a soup. Since my husband does not eat beef or pork, my dinners are pretty limited. I have seen recipes for ribs, pot roast and chili in the slow cooker and while they all looked and sounded delicious...it seemed a little silly to make a rack of ribs for myself. Plus, what was my husband going to eat? So I came across this recipe for chicken and dumplings and decided to make it yesterday. I had some friends over for our Winter Swap. All of them, including my mom, commented on how great it smelled and my friend Tara even stopped by this morning to pick some up for lunch!

The recipe I am posting is modified from the original.

Slow Cooker Chicken and Dumplings

2 packages (about 10 pieces)chicken breast tenderloins, frozen
3 tablespoons butter
2 - 10.75 oz cans condensed cream of chicken soup
1/2 - 10.75 oz can condensed cream of celery soup
1 jar chicken gravy
1 can chicken broth
1 cup frozen chopped onion
2 - 7.5 oz cans refrigerated biscuit dough, pressed flat and cut into strips
Ground black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, optional

Spray inside of slow cooker with cooking spray. Place the chicken, butter, soup, gravy, black pepper, onion powder, garlic powder and onion in a slow cooker, and fill with enough broth to cover.
Cover slow cooker, and cook for 8 hours on low. About 60 to 90 minutes before its done, place the biscuit strips in the slow cooker and mix well. Cook until the dough is no longer raw in the center, mixing at least 2 more times to ensure all the dumplings are cooked. Serve in individual bowls with a sprinkle or paprika.

Ladies Auxiliary.......in action!!

My friend Tara, who is also on the Hose Company Ladies Auxiliary, came with me to the scene of a fire call we had a couple of weeks back. When we got there, the fire was already out but we went to see if the guys wanted breakfast back at the firehouse. This is a picture one of the guys took of us goofing around. At the Hose Company's meeting the next night, they showed a slide show of all the pictures that were taken at the call.....this one was in it. The guys cracked up, especially mine and Tara's husbands. I think the look on Tara's face is hysterical!

When one recipe inspires another...

The fusilli plus our trip to Cape May inspired me to make another pasta dish - Penne with Sun-Dried Tomato Pesto and Ricotta. Billy and I found this cute little cheese shop around the block from the bed & breakfast that we stayed at in Cape May. In addition to all of the delicious cheeses, they had a gourmet food section where I found the sun-dried tomato pesto. This dish itself is so simple but it has a lot of flavor and is wonderfully creamy.

Penne with Sun-Dried Tomato Pesto and Ricotta

1 box penne pasta
1 small jar sun-dried tomato pesto
1 1/2 cups ricotta cheese
1/4 cup heavy cream
3 handfuls of grated Romano cheese
Salt to taste

Cook pasta according to package; drain and place in a large serving bowl. Add ricotta cheese, Romano cheese and heavy cream and mix well. Add the pesto 1 tablespoon at a time until you get desired flavor. Add salt to taste. Enjoy!!

Footnote - Try not to let the pasta cool before adding the ricotta. The heat from the pasta will help the ricotta melt and make the dish more creamy.

Fusilli with Spinach and Ricotta...

Billy and I went to this little Italian restaurant and shared the most delicious pasta dish - Fusilli with Spinach and Ricotta.












Fusilli with Spinach and Ricotta

1 box frozen chopped spinach, thawed and squeezed very well
1 package fusilli pasta
3 tablespoons olive oil
1/4 cup dry white wine
3 cloves garlic
1 1/2 cups ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Add olive oil to a large skillet and heat until shimmery. Add garlic and cook until fragrant, about 2 minutes. Add spinach and white wine and saute until heated through. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain pasta a place it in a large serving bowl. Toss the pasta with the spinach mixture and add the ricotta. Mix until the pasta is coated. If creamier texture is desired, stir in reserved pasta water.

Footnotes - When adding the ricotta, it is best to work quickly while the pasta is still hot. The heat from the pasta will help melt the ricotta so it is more creamy.

The first signs of fall...

This past weekend we went apple picking in Warwick, NY with our friends Lita and Walter and their son Joey. It was Joey's first time apple picking. The day was beautiful, about 70 degrees and not a cloud in the sky. We ended the day at the Warwick Valley Winery eating deep dish apple pie and sipping some awesome white wine!

Funny thing about friendship....

A little over a month ago a picture that I took of my Chocolate Chip Cookie Dough Filled Cupcakes won the Favorite Photo contest on Allrecipes.com. So being a supporting member, I wrote on the message board thanking everyone who voted for my photo. I had never won before but has submitted photo's in the past. Another member had responded asking me about the cookbook I had put together. I am guessing that she read it on my profile. So I wrote back and her gave my email so that I could give her more information about the cookbook. A couple of days later I get an email from someone saying that she lived nowhere near me but would love a cookbook. Like me, she reads cookbooks like others read novels. And that is how my friendship with Carol started.

Carol and I have been emailing each other, sharing stories, recipes, experiences. I love reading her emails. It is funny how someone who lives on the opposite side of the country, someone who I have never met could have touched my life this way. I told my mom this and she said that we probably knew each other in a past life. I can't help but think she may be right. I feel such a strong bond with her like we were friends before. I feel like I can tell her anything and sometimes find myself typing away, telling her how my day was and what I have planned.

I am not sure if we will ever get a change to meet face to face, but I do thank God that she came into my life and that she is a part of me now. I guess friends can come in all forms.....

Another look at Stuffed Shells

I love anything stuffed! Stuffed mushrooms, stuffed shrimp, stuffed shells....you name it. Something about the word "stuffed" just makes anything sound delicious. The following recipes are a twist on the classic stuffed shell.


Taco Shells

These are a clever twist on regular stuffed shells.

1 1/4 pounds lean ground beef
6 oz. cream cheese, softened
1 package taco seasoning
1/2 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
Sliced black olives

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, taco seasoning and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
Preheat oven to 350 degrees. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
Top with sour cream and olives.

Crab Salad Shells

These make such a great summer appetizer!

30 uncooked jumbo pasta shells
1 cup finely chopped fresh broccoli florets
1 garlic clove, minced
2 packages, 8 ounces each, imitation crabmeat, chopped
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1/4 cup finely shredded carrot
1/4 cup diced seeded peeled cucumber
1 tablespoon chopped green onion
1 teaspoon dill weed

Cook pasta according to package directions; rinse in cold water and drain well. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight.

Sausage and Mozzarella Shells

This is the same filling I use for the stuffed mushroom recipe.

3 tablespoons olive oil
1 package Italian sausage, casings removed
2 large white mushrooms, finely chopped
1/2 cup sliced green onions
3 garlic gloves, pushed through a press
2 cups shredded mozzarella cheese
6 tablespoons grated Parmesan cheese
1 jar sun-dried tomato alfredo sauce
Salt and pepper

Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add sausage, green onion and chopped mushrooms. Season with salt and pepper. Cook, breaking sausage into smaller pieces with a fork for about 8 minutes or until cooked through. Remove from heat and add 4 tablespoons of the Parmesan cheese,stir, then add the mozzarella cheese, 1 cup at a time, until cheese melts. Meanwhile, in a large pot of salted boiling water, cook the shells until al dente; drain. Pour about 1/2 cup of the sauce in a baking dish and arrange shells open end up. Using a teaspoon, stuff the shells with sausage mixture. Pour remaining sauce over the shells and sprinkle with remaining Parmesan cheese. Bake 15 to 20 minutes or until sauce is heated.

The cruelty that humans do...

This is Brix. My brother, Dino found her tied to a pole this morning in front of my office. He named her Brix because she is like a little brick. Now besides the fact that I can't understand why someone would just leave a dog tied to a pole.....I really can't understand how a person could tie a dog to a pole when it is 97 degrees outside. No food. No water. Just tied her up and walked away. I look at that little face and can't get the image out of my head of her staring at her previous asshole...opps I mean owner, wondering where he was going as he walked away.

So there she was this morning...tied to a pole. My brother drove by, saw her, parked his truck, walked down to the pole, untied her and brought her to the little house in the yard behind the office. He bought her food and treats, gave her water and a blanket to lay on. She was safe.

When my mom and I got to the office, we opened the gate and she stood up, wagged her tail and gave us kisses. She is a black pitbull, about a year old and is just as sweet as can be. Her nails were so long that they started to curl sideways. The woman from Pitbull rescue in Queens said that she has probably been in a cage her whole life so that is why her nails are so long. She has 2 scars on her face. I have no idea from what. She does not look abused but was definitely neglected.

The woman from the Pitbull rescue said that she couldn't take her because she herself is housing 12 pitbulls. The Brooklyn pitbull rescue has over 300 dogs. If we bring her to a dog shelter, they will put her down because pitbull's are very hard to adopt out because of their reputation for being aggressive. So as of right now she will stay with us here at the office. Today she is going to the vet with my brother. She will get examined, get her shots, be spayed (you can see she has already had one litter of puppies), get a bath and get her nails cut. I can't help but wonder...what if Dino had gone straight to a job site instead of coming to the office? What if someone else picked her up? What if someone thought it would be funny to take her and beat her and leave her for dead? Use her for dog fighting? What if........

"The greatness of a nation can be judged by the way its animals are treated." - Mohandas Gandhi.

Creamy Shells with Tomato and Onion

Oh how I love the simple recipes! The combination of the butter, onions, tomato, chives and cream make these shells absolutely delicious. Everyone will rave!




Creamy Shells with Tomato and Onion

1 pound jumbo shells, uncooked
6 tablespoons butter or margarine
1 cup frozen chopped onions
6 cloves garlic, peeled and smashed
1 ½ cups heavy cream
2 cans whole peeled tomatoes, drained, seeded and chopped
4 tablespoons Romano cheese.
8 tablespoons dried chives
Salt and pepper

In a large pot of salted, boiling water, cook pasta until al dente; drain and set aside. In the same pot, melt margarine over medium heat. Add the onions and garlic and cook until tender, about 6 minutes. Add the cream and simmer, stirring occasionally. Add the tomatoes until heated through, about 5 minutes. Add chives, salt and pepper. Place shells in large serving bowl and pour sauce over shells. Tossing lightly. Sprinkle with Romano cheese.

Summing up summer.....