Baklava Bars

Being half Greek, I grew up eating baklava. Anyone who has ever made baklava knows that it is very time consuming and difficult at times because phyllo dough dries out so fast. I like these bars because they are so easy to make and are a fun little twist on traditional baklava. Enjoy!

Baklava Bars

2 packages refrigerated sugar cookie dough
1 1/2 cups chopped walnuts
1/2 cup sugar
1/2 butter, softened
1/2 teaspoon allspice
1 box frozen mini phyllo shells, thawed and crumbled
1/3 cup Greek honey
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla

Preheat oven to 350 degrees.
Spray a 9 x 13-inch pan with non-stick cooking spray. Press sugar cookie dough evenly in the bottom of the pan using your hands. Bake for 15 to 18 minutes. Remove from oven.
In a medium bowl, add walnuts, sugar, softened butter and allspice. Mix with a fork until well blended and crumbly. Sprinkle walnut mixture over the cookie crust. Sprinkle crumbled phyllo shells over the walnut mixture. Bake for an additional 25 to 30 minutes or until golden brown.
In a small bowl, place honey, 2 tablespoons butter, brown sugar, lemon zest and lemon juice and microwave uncovered for 90 seconds or until bubble. Stir in vanilla. Drizzle honey mixture over the baklava bars. Let cook completely in the pan.

Footnote - Cut the bars into 9 large squares, then cut each square diagonally into 2 triangles.

Baked Feta with Lemon & Herbs

Baked Feta with Lemon & Herbs

2 - 8 oz. blocks feta cheese
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lemon, sliced, divided
Fresh rosemary sprigs, oregano and parsley

Preheat oven to 350 degrees.
In a small over-proof dish, place the blocks of feta and drizzle with olive oil. Sprinkle with salt and pepper. Top with half of the lemon slices. Arrange rosemary, oregano and parsley around the cheese. Bake for 25 to 30 minutes. Top with remaining lemon slices and garnish with additional fresh rosemary, oregano and parsley. Serve with pita chips.

Ridgefield Park 4th of July Parade

So here I am in my Ladies Auxiliary shirt and Walter's uniform hat hamming it up for the camera on the parade route...LOL!!



Photo by - Christopher Torello
http://www.cptfiregroundphotos.smugmug.com/

Italian Mac & Cheese with Ham

Someone once called this a "culinary orgasm"....LOL!







Italian Mac & Cheese with Ham

12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups grated Fontina, packed
3/4 cup finely grated Parmesan, packed
3/4 cup grated mozzarella, packed
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley

Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Footnotes - If possible, use fresh cheeses and grate them yourself.

Scooby Doo Mystery Cake

This weekend my cousin Gracie's twin boys turned 4 years old. They had a Scooby Doo theme party. My friend Tara and I were asked to make their birthday cake. We had never made a cake using fondant before nor had we ever baked a stacked cake before either. The cake was a yellow cake with vanilla and chocolate filling. I admit...there were a few times that I was ready to cry...but the end result...and the reaction from everyone was so worth it! Thank you so much Gracie and Jason for asking us to make the cake! XOXO

Joey & Danny....

Even though they will be 4 in a few days...this is still my favorite picture of them.

How I do Caramelized Onions.....

I will put caramelized onions on ANYTHING! They will make almost any dish taste wickedly insane. I have read a lot of different methods for making caramelized onions, but this is the way I make them. The trick is to cook them slow and not rush them. They aren't hard to make either. I know when you mention caramelized onions to some people, they break out in a cold sweat. It may take a while ( a good hour or so ) but the end result is so worth it.

Caramelized Onions

5 or 6 small yellow onions, sliced
5 tablespoons unsalted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring for 15-20 minutes until very soft. Add sugar and salt. Lower heat to low and continue to cook for 40 minutes until golden, stirring ocassionally. Stir in the vinegar and blend well. Yeah....that is pretty much it! Enjoy!!

Is it just me......

........or does everyone get hungry while watching Man vs. Food???

"...and now please welcome.....Mariana!"

Born on June 16, 2010 at 3:40 pm ~ 6 lbs. 12 oz.

My new favorite thing.......

Williams-Sonoma Jalapeno Roaster

Chicken Satay

My mom came to my house this weekend and we took a trip to Riverside Square Mall to Williams-Sonoma...my favorite store. If you have never been to a Williams-Sonoma, they do little cooking demonstrations in store with samples to try. We tried the Chicken Satay. Normally I do not like Chicken Satay because it's usually made with chicken breast and I find chicken breast to be too dry. This was made with chicken thighs and marinated in a mixture of coconut milk, fish sauce and Madras curry powder. This has become my new favorite satay recipe.

Chicken Satay

1 1⁄2 lb. boneless, skinless chicken thighs
1⁄2 cup coconut milk
1⁄4 cup fish sauce
3 tablespoons firmly packed light brown sugar
2 tablespoons chopped fresh cilantro
1 tablespoons Madras curry powder
1 tablespoons canola oil
Peanut sauce for serving

Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat grill to medium high. Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.

Caramelized Apples

Caramelized Apples

3 tbsp. unsalted butter
6 Fuji apples, peeled, cored and cut into 1/4-inch slices
1/2 cup sugar
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract

In a skillet over medium-high heat, melt 3 tablespoons butter. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove skillet from heat and stir in vanilla.

Footnotes - Serve these over ice cream, waffles, pancakes or on their own with whipped cream.

Sausage and Mushroom Risotto

If you have never made risotto before, let me tell you...it is a HUGE pain in the neck but the end result is so worth it. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time so patience is the key! You can also try this recipe using a mixture of wild mushrooms.

Sausage and Mushroom Risotto

4 tablespoons olive oil, divided
4 table spoons unsalted butter, divided
1 cup frozen chopped onions
1/2 lb sweet Italian sausage, casing removed
1 cup white or portobello mushrooms, chopped
1 cup Arborio rice
1 cup white wine
4 cups chicken broth
Salt and pepper, to taste

In a large skillet over medium heat, heat 3 tablespoons each of the olive oil and butter. Add the onions, sausage and mushrooms, season with salt and pepper and cook, breaking up the sausage into little pieces until the sausage is brown, about 8 minutes. Remove from heat and set aside.
In a large heavy pot, heat the remaining butter and olive oil over medium heat. Add the rice and mix so that the rice is coated in the oil-butter mixture. Add the sausage mixture to the rice and stir. Slowly add the white wine and continue to stir. Cook, stirring constantly until the all wine is absorbed. Add the chicken broth 1/2 a cup at a time as you stir, making sure that all of the broth is absorbed before you add each additional 1/2 cup. Cook stirring constantly for about 40 to 50 minutes until all of the liquid is absorbed and the risotto is tender and creamy.

Footnote - I serve this topped with grated Romano cheese. Serves about 4.

Olive Tapanade Bruschetta

I know I have been in grilling mood for the last few days but this recipe is so good that I don't want to wait to post it. This is a very quick and easy appetizer that uses olives for a tasty zip. I actually liked this recipe so much that I adapted it to go on pasta as well. If you like olives, you will like this.

Olive Tapanade Bruschetta

1 onion cut, sliced thin and cut in half
5 tablespoons olive oil
2 - 14.5 ounce cans Garlic and Olive Oil Petite Diced Tomatoes, one drained and one with the liquid
1 – 3.8 ounce can sliced black olives, drained
1 jar pitted Spanish olives, drained and chopped
2 cloves garlic, pushed thru a press
Fresh ground pepper to taste
1 tablespoon grated Romano cheese
½ teaspoon garlic powder
1 loaf crusty Italian bread, sliced or toast points
Shaved Parmesan cheese

In a large skillet over medium, heat oil and sauté onions and garlic until transparent but not brown, about 7 minutes. Add diced tomatoes, black olives, Spanish olives, cheese, pepper and garlic powder. Mix well and cook until liquid is reduced, about 20 minutes. You want the tapenade to be thick. Remove from heat and allow to cool to room temperature. Arrange Italian bread on a platter. Place 1 tablespoon tapenade on each piece and top with one piece of the shaved Parmesan.

Frozen Spiked Lemonade

Frozen Spiked Lemonade

4 cups fresh lemon juice
4 cups simple syrup (recipe follows)
Lemon flavored vodka
2 lemons, cut into half wheels

Combine the lemon juice and simple syrup in a large container and stir well. Place container in the freezer and freeze for several hours, stirring every hour. Just before serving, pour vodka into individual glasses and top with lemonade mixture. Garnish with lemon slices.

Simple Syrup

1 cup sugar
1 cup hot water

In a glass bottle or small bowl, combine the sugar and hot water and shake or stir until completely dissolved. Let cool completely before using.

Footnotes - Try adding strawberry puree to the lemonade mixture before freezing. You can also make this non-frozen by just chilling the lemonade mixture in the fridge instead of freezing.

Tutti Frutti Punch

This one is my favorite party drinks to make. The sorbet balls make it fun to drink and it is very colorful. You can also make this a kid friendly punch by omitting the vodka. Also try using a small ice cream scoop instead of the melon baller. It makes the sorbet balls a little bigger.

Tutti Frutti Punch

1 - 6 oz. can frozen orange juice concentrate, thawed
¼ cup fresh lemon juice
½ cup pineapple juice
1 oz. grenadine
2 pints lemon sorbet
3 cups ginger ale
1 cup citrus or orange vodka
2 pints fresh strawberries, cut in half
2 lemons, cut into half slices
Mint sprigs for garnish

Combine orange juice concentrate, lemon juice, pineapple juice and grenadine in a large container and stir well. Cover and refrigerate for at least 2 hours. Pour into a punch bowl. Add the ginger ale and vodka. Mix. Add the strawberries and lemons.
Using a melon baller, ball the sorbet and add it to the punch bowl.

Margaritas baby!!!

I realized the other day that I am always posting recipes for food but not for drinks. Summer just screams MARGARITAS!! They are the perfect drink to get a summer party going. The secret to making a good margarita is starting with good tequila. It can make a big difference in how your margarita will taste. Try experimenting with different flavored juices and purees. Another cool idea is making your own flavored salts and sugars for rimming the glasses.

Classic Margarita

2 oz. gold tequila
scant oz. triple sec
1 oz. fresh lime juice
lime wedge to garnish
Salt to rim the glass

Add tequila, triple sec and lime juice to a shaker filled with ice. Shake and pour into a frosted margarita glass rimmed with salt and garnish with a lime wedge.

For the frozen version, add tequila, triple sec and lime juice to a blender. Add 1 scoop of crushed ice and blend for 20 to 30 seconds. Pour into a margarita glass.

Mangorita

2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. mango puree

Add all the ingredients to a shaker filled with ice. Shake and pour into a frosted margarita glass.

Pinarita

2 oz. gold tequila
scant oz. triple sec
scant oz. fresh lime juice
1 oz. pineapple juice
Sliced pineapple wedges to garnish

Add tequila, triple sec and lime juice to a blender. Add 2 scoops of crushed ice and blend for 20 seconds. Pour into a margarita glass and garnish with pineapple wedge.

Raspberry Margarita

2 oz. gold tequila
scant oz. Cointreau
scant oz. fresh lime juice
2 oz. raspberry puree

Blend the first 3 ingredients in a blender with 2 scoops of crushed ice for 20 seconds. Pour half of the mixture into a margarita glass. Gently layer the raspberry puree on top of the margarita mixture to create a layered look. Add remaining margarita mixture over the raspberry puree.

Easy Margaritas for a Crowd

1 - 6 oz. can frozen limeade concentrate
6 oz. tequila
2 oz. triple sec

Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Footnotes - A scant oz. is a measure slightly under a whole oz.

Key Lime Pie...my favorite thing!

I LOVE KEY LIME PIE! I have 2 recipes which are my absolute favorites. One is baked and the other is a no bake. The no bake I got from my good friend Carol. Both are very good. You can use regular lime juice for Key Lime Pie but if you can, use Key limes. Key limes are more difficult to find outside of Florida and California markets, and may be available only seasonally or in gourmet markets. You may be able to find bottled Key lime juice in the supermarket.

Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
3 cups sweetened condensed milk
2 cup sour cream
3/4 cup Key lime juice

Preheat oven to 350 degrees F.
In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate.
In a medium bowl, combine condensed milk, sour cream and lime juice. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

No Bake Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
1/2 cup lime juice
1 can sweetened condensed milk
1 - 8oz. carton Cool Whip

In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate. In a mixing bowl, combine 1/2 cup lime juice with one can of sweetened condensed milk. Beat until slightly thickened. Fold in a 8 oz. carton of whipped topping. Put the mixture into pie shell and refrigerate.

Twinkle twinkle little star.....

My girlfriend Tara threw a baby shower for her friend Marjorie. It was a Star & Moon theme. We made these cupcakes instead of a cake and had them on display set up to look like a sky.

Grilling Rubs

Summer is here! Time to get out of the kitchen and get grilling. Now..I am all for barbecue sauce but rubs are definitely the way to go if you want to get awesome flavor and juicy meats.

Kansas City Rib Rub -
This also works well on chicken

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Memphis Style Rib Rub -
Finish off with a good barbecue sauce

2 tablespoons paprika
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon fresh ground black pepper
2 teaspoons cayenne

Carolina BBQ Rub -
For beef, chicken, lamb and pork

2 tablespoons salt
2 tablespoons sugar
tablespoons brown sugar
tablespoons ground cumin
tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Three Pepper Rub
For flank or flat-iron steak

1 tablespoon smoked paprika
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoon chili powder
1 teaspoon chipotle chili powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin

Cocoa Rub
For chicken, steaks and ribs

1/4 cup sea salt
2 teaspoons unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons dark brown sugar
3 tablespoons garlic powder
1 tablespoon onion powder
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground black pepper

You don't have to run out and spend a massive amount of money on spices. You can find great rubs at the supermarket. A few that we love are -

Williams-Sonoma Buttermilk Ranch Rub. We use this on chicken but it is also great on pork, potatoes, popcorn and mixed in sour cream for dips. You can also find Chili-Lime Rub, Smokehouse Rub and Spicy Chipotle. The rubs go for about $10.00 each for a 3oz bag.

Char-Crust Spicy Smoky Southwest Rub. I love the flavor of this rub. It is smoky, sweet and spicy all in one. The great thing about these rubs is that they can be used on any meat and come in a great assortment of flavors - Original Hickory Grilled, Roasted Garlic Peppercorn, All-American Barbecue, Ginger Teriyaki, Amazin' Cajun, Sun-Dried Tomato & Garlic, Hickory & Molasses and Roto Roast. They all go for about $5.00 - $6.00 for a 4oz. bag.