Chicken Salad with Cranberries, Apples and Walnuts
2 cup cubed rotisserie chicken
1/2 cup mayonnaise
2 tablespoons sour cream
1 teaspoon Dijon mustard
1/3 cup diced celery
1/4 cup diced shallot
1/2 cup dried cranberries
1/2 cup chopped apples
1/4 cup toasted chopped walnuts
1/4 cup flat leaf parsley, chopped
1/4 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
In a large bowl,combine all the ingredients. Chill in the refrigerator for an hour.
6.26.2019
3 bunches broccoli rabe, rinsed, trimmed and cut into thirds
8 cloves garlic, slightly crushed
1/4 cup olive oil
Salt and pepper
1 lb. good quality feta cheese, such as Dodonis, crumbled
Add the broccoli rabe to a large pot of salted water. Boil over medium heat until the broccoli rabe is tender, about 30 minutes. Drain well and well and set aside.
Place the olive oil and garlic in a large skillet. Turn the heat to medium and slowly brown the garlic. Once browned and fragrant, add the broccoli rabe to the skillet and saute for about 10 minutes over low heat. Season with salt and pepper, to taste. Turn off the heat and top with the crumbled feta. Cover and let sit for 5 minutes to allow the feta to melt.
8 cloves garlic, slightly crushed
1/4 cup olive oil
Salt and pepper
1 lb. good quality feta cheese, such as Dodonis, crumbled
Add the broccoli rabe to a large pot of salted water. Boil over medium heat until the broccoli rabe is tender, about 30 minutes. Drain well and well and set aside.
Place the olive oil and garlic in a large skillet. Turn the heat to medium and slowly brown the garlic. Once browned and fragrant, add the broccoli rabe to the skillet and saute for about 10 minutes over low heat. Season with salt and pepper, to taste. Turn off the heat and top with the crumbled feta. Cover and let sit for 5 minutes to allow the feta to melt.
1 large butternut squash, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon and pepper over the top. Toss to coat, then divide between two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on 2 baking sheets.
Place the pans in the oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped fresh rosemary
Preheat the oven to 400 degrees F.
Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon and pepper over the top. Toss to coat, then divide between two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on 2 baking sheets.
Place the pans in the oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top.
6.13.2019
Crab Cake Stuffed Mushrooms
1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms
For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley
Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.
1 stalk celery, finely chopped
1/2 yellow onion, chopped
3 tablespoons salted butter
2 tablespoons mayonnaise
1 teaspoon Old Bay
½ teaspoon garlic powder
1/2 cup shredded Parmesan cheese
2 large eggs
8 ounces drained canned crab meat
4 large caps Portabella mushrooms
For the Topping -
2 tablespoons ground pork rind crumbs
2 tablespoon Parmesan cheese
1 tablespoon chopped parsley
Heat oven to 350F.
Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
Stir in two eggs and the Parmesan cheese until the mixture is combined.
Fold in crab meat.
Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
Garnish with chopped parsley.
Creamy Zoodle Antipasto Salad
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Zoodles - cooked or raw (I cooked mine)
8 oz. fresh mozzarella, cubed
1/2 cup creamy Italian dressing
Chopped pepperoni, soppresatta, and ham
Marinaded mushrooms
Red onion, minced
Sliced black olives
Chopped parsley
Creamy Italian dressing - I used Marie's
Mix everything up......refrigerate for an hour or so.
Bacon Cheddar Stuffed Mushrooms
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
8 oz whipped cream cheese
12 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced thin, white and green parts
1 teaspoon garlic powder
1/2 teaspoon paprika
12 baby Bella mushrooms, cleaned, stems removed and hollowed out
Pre-heat oven to 350.
Place mushrooms in a baking dish.
In a large bowl, combine cream cheese, cheddar, bacon, scallions, garlic powder, and paprika.
Carefully spoon a generous amount of cream cheese mixture into each mushroom. Bake for 20 minutes.
Remove from oven and serve immediately.
I topped mine with a bit more cheddar before I baked.
Creamy Ground Beef and Green Bean Casserole
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
1 pound ground beef
4 ounces cream cheese
1/2 cup beef broth
3/4 cup heavy whipping cream
1 teaspoon garlic powder
1 1/2 cans pantry cut green beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees.
Brown ground beef in a large skillet then drain the excess grease. Place back into the skillet. Add cream cheese and stir until melted then add beef broth, heavy whipping cream, garlic powder, and salt/pepper.
Bring to a boil and cook on medium heat until mixture begins to thicken then reduce heat and simmer.
Once the ground beef mixture thickens add the green beans. Place mixture into a baking dish and sprinkle with the shredded cheeses
Bake for 25 minutes.
Grilled Bacon-Wrapped Jalapeno Poppers
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
4 large jalapeno peppers
8 oz. whipped cream cheese
1 cup shredded cheddar Jack cheese
1/2 tablespoon garlic powder
4 scallions, white and green parts, sliced thin
6 slices bacon, cooked until very crispy and crumbled
8 slices pre-cooked bacon
Wearing gloves, cut the jalapeños in half lengthwise and scoop out the seeds using a small spoon, set aside.
In a small bowl, combine whipped cream cheese, cheddar Jack cheese, garlic powder, scallions, and crumbled bacon. Stuff each half with the mixture then wrap each half with the pre-cooked bacon. Place on a baking sheet and freeze for 1 hour.
Preheat the grill. Place the jalapeno poppers on the top rack for indirect heat (350-400 degrees) and cook for 20 minutes or until the peppers are charred and soft.
Serve with Ranch dressing for dipping.
Naked Dumplings
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
1 lb. pork sausage roll (Jimmy Dean)
1 large egg
2 teaspoons low-sodium soy sauce
4 cloves garlic, minced
4 scallions, white and green parts, sliced thin, reserving some for garnish
1/4 cup whole wheat Panko breadcrumbs or finely ground plain pork rinds (optional)
2 tablespoon each olive oil and sesame oil, for frying
In a medium bowl, mix together the pork sausage, egg, soy sauce, garlic scallions and crumbs, if using. Heat both oils in a large non-stick skillet over medium-high heat. Using a small ice cream scoop or tablespoon, scoop out the meat mixture and form into gold ball sized patties, about 2-inches each. Place patties onto wax paper and flatten out slightly. Place the meat patties in the skillet and brown on both sides until golden brown, about 5 to 6 minutes per side. Place patties onto a serving platter and sprinkle with reserved scallions.
1.20.2019
Loaded Buffalo Chicken Casserole
1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste
Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.
1 head cauliflower, cut into florets
2 tablespoons extra-virgin olive oil
12 oz. cream cheese, softened (I use whipped)
1/3 cup buffalo sauce
1/4 cup ranch dressing, plus more for drizzling
1/3 cup sliced green onions, plus more for garnish
1 tablespoon garlic powder
2 cups shredded rotisserie chicken
1/2 cup shredded cheddar, plus more for garnish
1/2 cup shredded Jack cheese, plus more for garnish
Salt and pepper, to taste
Preheat oven to 450 degrees. In a baking dish, toss cauliflower florets with olive oil and season with salt and pepper.
Bake until tender, about 20 minutes. Reduce oven temperature to 350 degrees.
Meanwhile, in a medium bowl, stir together cream cheese, cheddar, Jack cheese, buffalo sauce, ranch, green onions and garlic powder until combined. Stir in the rotisserie chicken and cauliflower.
Pour mixture into a baking dish and top with cheddar and Jack. Bake until cheese is completely melted and bubbly, 15 to 20 minutes.
Let cool 10 minutes, then drizzle with ranch and garnish with remaining green onions and serve.
Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto
1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.
1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Blend all the ingredients in a food processor except the olive oil and Parmesan cheese. Start the food processor and drizzle in the olive oil slowly while still mixing. Stop and scrape down the sides. Adjust salt and pepper to your liking. Add the Parmesan cheese and pulse a few more times to blend.
Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the Parmesan cheese. Pulse a few more times to blend. Serve with toasted pita wedges or if you are low carb, serve with cheese crisps.
This pesto is also amazing tossed with pasta.
12.31.2018
Cream Cheese Stuffed Peppadews with Parsley, Honey and Crushed Walnuts
Cream Cheese Stuffed Peppadews with Parsley, Honey and Crushed Walnuts
12 Peppadew peppers
4oz. cream cheese, softened
1 tablespoon dried parsley
Honey
2 tablespoons crushed walnuts
Drain and dry the Peppadews. In a small bowl, combine the softened cream cheese and parsley. Place mixture into a zip top bag and cut a small part of the corner with a scissor. Carefully pipe the cream cheese mixture into each of the Peppadews. Place on a serving platter.
Drizzle with honey and sprinkle with the crushed walnuts.
Footnote - I didn't have walnuts so I crushed some coconut-flavored almonds.
12 Peppadew peppers
4oz. cream cheese, softened
1 tablespoon dried parsley
Honey
2 tablespoons crushed walnuts
Drain and dry the Peppadews. In a small bowl, combine the softened cream cheese and parsley. Place mixture into a zip top bag and cut a small part of the corner with a scissor. Carefully pipe the cream cheese mixture into each of the Peppadews. Place on a serving platter.
Drizzle with honey and sprinkle with the crushed walnuts.
Footnote - I didn't have walnuts so I crushed some coconut-flavored almonds.
10.15.2015
Pumpkin Cornbread
Pumpkin Cornbread
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses
Preheat the oven to 400 degrees. Grease an loaf pan.
In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing the top.
Bake 25-30 minutes or until toothpick inserted in the center comes out clean.
Recipe adapted from Sweet Pea's Kitchen
Slow Cooker Cream and Ale Short Ribs over Polenta
So without exaggeration...this was THE BEST thing I have ever made in my slow cooker. No joke. My husband and our friend Ronnie were circling my kitchen for 8 hours like 2 starving vultures...lol! I served it over polenta but you can change it up with mashed potatoes.
Slow Cooker Cream and Ale Short Ribs over Polenta
6 meaty short ribs (I served 2 short ribs per person)
1 package au jus gravy mix
2 tablespoons brown sugar
1/4 cup flour
2 cups beef broth, divided
1/4 cup water
1/2 teaspoon ground thyme
1/4 cup white wine
1 - 12 oz. can beer (I used Miller Light)
1 small onion, chopped
3 cloves garlic, minced
A few tablespoons oil for browning
1 cup heavy cream
Salt and pepper
Mix the au jus, brown sugar, flour and thyme in a small bowl. Place into your slow cooker. I used a mesh strainer to sift the mixture to make sure that there were no lumps. Add the beer and mix well.
In a large skillet, heat the oil. Sprinkle the short ribs with salt and pepper then brown well on all sides. You will probably have to do this in 2 or 3 batches. Place short ribs on a plate. Deglaze the pan with the 1/4 cup white wine scraping up any browned bits. Add 1/2 cup of beef broth. Add the onions and garlic and cook for about 15 to 20 minutes or until all of the liquid has been absorbed. Add 1/4 cup of water to deglaze again.
Add the onion mixture to the slow cooker. Place short ribs into slow cooker. Add the remaining 2 cups of beef broth. Cover and set on Hi (4 to 6 hours) or Low (8 to 10 hours).
Remove short ribs from slow cooker onto a serving plate. Carefully pour the liquid into a fat separator. Once settled, pour the liquid in a large, deep skillet over medium heat, being careful to get to get as little fat as possible. stir in the heavy cream. Allow to cook for a few minutes to thicken up. Pour gravy over the short ribs and enjoy!!
Creamy Parmesan Polenta
2 cups instant polenta
8 cups chicken stock
6 tablespoons salted butter
1 cup good-quality grated Parmesan cheese
1/2 cup mascarpone cheese
Salt and pepper
In a large pot, boil the chicken stock over medium-high heat. Pour in the polenta, stirring constantly. The polenta should be fully cooked in about 3 minutes. Remove from heat. stir in the butter 1 tablespoon at a time. Then mix in the Parmesan and mascarpone. Seaaon with salt and pepper. Serve immediately.
Slow Cooker Cream and Ale Short Ribs over Polenta
6 meaty short ribs (I served 2 short ribs per person)
1 package au jus gravy mix
2 tablespoons brown sugar
1/4 cup flour
2 cups beef broth, divided
1/4 cup water
1/2 teaspoon ground thyme
1/4 cup white wine
1 - 12 oz. can beer (I used Miller Light)
1 small onion, chopped
3 cloves garlic, minced
A few tablespoons oil for browning
1 cup heavy cream
Salt and pepper
Mix the au jus, brown sugar, flour and thyme in a small bowl. Place into your slow cooker. I used a mesh strainer to sift the mixture to make sure that there were no lumps. Add the beer and mix well.
In a large skillet, heat the oil. Sprinkle the short ribs with salt and pepper then brown well on all sides. You will probably have to do this in 2 or 3 batches. Place short ribs on a plate. Deglaze the pan with the 1/4 cup white wine scraping up any browned bits. Add 1/2 cup of beef broth. Add the onions and garlic and cook for about 15 to 20 minutes or until all of the liquid has been absorbed. Add 1/4 cup of water to deglaze again.
Add the onion mixture to the slow cooker. Place short ribs into slow cooker. Add the remaining 2 cups of beef broth. Cover and set on Hi (4 to 6 hours) or Low (8 to 10 hours).
Remove short ribs from slow cooker onto a serving plate. Carefully pour the liquid into a fat separator. Once settled, pour the liquid in a large, deep skillet over medium heat, being careful to get to get as little fat as possible. stir in the heavy cream. Allow to cook for a few minutes to thicken up. Pour gravy over the short ribs and enjoy!!
Creamy Parmesan Polenta
2 cups instant polenta
8 cups chicken stock
6 tablespoons salted butter
1 cup good-quality grated Parmesan cheese
1/2 cup mascarpone cheese
Salt and pepper
In a large pot, boil the chicken stock over medium-high heat. Pour in the polenta, stirring constantly. The polenta should be fully cooked in about 3 minutes. Remove from heat. stir in the butter 1 tablespoon at a time. Then mix in the Parmesan and mascarpone. Seaaon with salt and pepper. Serve immediately.
7.21.2015
Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata
If you are not familiar with burrata mozzarella, be prepared to enter Mozzarella Heaven. Burrata is basically a mozzarella truffle...mozzarella on the outside and little mozzarella shreds mixed with cream inside. It is so delicious and so amazing in this pasta dish.
Mezzi Rigatoni with Balsamic Roasted Cherry Tomatotes and Burrata
1/4 cup olive oil
5 cloves garlic, minced
1/3 cup white wine
1/4 teaspoon crushed red pepper flakes, lightly crushed
2 pints cherry tomatoes
Salt and pepper
1/4 cup balsamic glaze
1 lb. mezzi rigatoni
1 - 8 oz. ball burrata mozzarella, cut into quarters
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. Add the white wine and stir. 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 balsamic glaze. Reduce the heat to low and reduce for about 2 minutes more.
Meanwhile, cook the rigatoni in a large pot of salted, boiling water to al dente. Reserve about a cup 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 rigatoni for 1 to 2 minutes, using a little more of the starchy cooking water to combine the sauce with pasta if necessary. Place the rigatoni into 4 shallow bowls. Place a piece of the burrata on top of each and add a small drizzle of the balsamic glaze and top with the Pecorino Romano cheese and serve.
Chicken Francese with Ziti
Chicken Francese with Ziti
4 to 6 thin-sliced chicken breasts
Salt and pepper
1 cup flour
1 teaspoon garlic powder
1/2 teaspoon paprika
6 tablespoons salted butter, cut into 1 tablespoon slices
2 large eggs
1/4 cup grated good-quality Parmesan cheese
3 lemons, juice from 1/2 of a lemon, 2 sliced
1/4 cup olive oil
3 to 4 cloves garlic, minced
1 cup white wine
2 cups chicken broth
Parsley
1 lb. ziti pasta, cooked according to package instructions, drain and set aside
Season chicken cutlets with salt and pepper on both sides.
Place flour in a shallow bowl. Add the garlic powder and paprika to the flour. Dredge the butter slices in the flour and set aside.
In another shallow bowl, beat the eggs and add the Parmesan cheese and lemon juice.
Heat the olive oil over medium to medium-high heat. You will have to cook the chicken cutlets in batches. Dredge 2 pieces of chicken in flour then coat in egg batter and saute to deep golden, 2-3 minutes on each side. Repeat with each batch, removing browned chicken to plate.
Add sliced lemon to the pan, allowing to brown on both sides. Add the garlic to pan and cook for 1 minute. Deglaze the pan the white wine. Add the stock and bring to a slight boil. Add the reserved flour-coated butter and swirl in pan to form sauce. Add the chicken back into pan for about 5 to 7 minutes to combine the flavors. Serve over ziti.
Footnotes - You can make this using veal or pork cutlets, tilapia or shrimp...all delicious.
Recipe adapted from Rachael Ray.......and my mom.
Quick Nutella Ice Cream
Quick Nutella Ice Cream
3/4 cup Nutella
1 - 8 oz. container Cool Whip, thawed
1 cup heavy cream
Mix all the ingredients together until smooth. Pour mixture into popsicle molds or ice cream container. Freeze until set.
Oreo Truffle Brownies
Okay so...I am not a baker so I shortcut these by using boxed brownie mix. If you have a favorite brownie recipe that you love, absolutely use it.
Oreo Truffle Brownies
1 box Duncan Hines Fudge Brownie Mix, plus ingredients to make the brownies
For the truffle layer -
1 package Double Stuf Oreos, finely crushed
8 to 10 oz. softened cream cheese
Chocolate layer -
1 1/2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
Make brownies according to package instructions. Allow to cool completely.
In a large bowl, mash together the Oreo crumbs and softened cream cheese until well combined. Spread truffle layer on top of cooled brownies.
In a medium microwave-safe bowl, combine both chocolate chips and shortening. Microwave in 30 second intervals, stirring between each, until smooth. Pour evenly on top of truffle layer.
Refrigerate for about an hour or so....then cut into these bad boys and enjoy!!
Recipe adapted from Chef in Training
Oreo Truffle Brownies
1 box Duncan Hines Fudge Brownie Mix, plus ingredients to make the brownies
For the truffle layer -
1 package Double Stuf Oreos, finely crushed
8 to 10 oz. softened cream cheese
Chocolate layer -
1 1/2 cups milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
Make brownies according to package instructions. Allow to cool completely.
In a large bowl, mash together the Oreo crumbs and softened cream cheese until well combined. Spread truffle layer on top of cooled brownies.
In a medium microwave-safe bowl, combine both chocolate chips and shortening. Microwave in 30 second intervals, stirring between each, until smooth. Pour evenly on top of truffle layer.
Refrigerate for about an hour or so....then cut into these bad boys and enjoy!!
Recipe adapted from Chef in Training
Raspberry Lily Cookies
My mom got this recipe from her friend Ellen who made these all the time. The cream cheese in the dough makes these cookies so rich and decadent. Plus...who doesn't love raspberry jam?!
Raspberry Lily Cookies
4 1/2 oz. softened cream cheese
1/2 lb. butter, softened
2 cups flour
1/2 cup Confectioners sugar
1 jar raspberry jam
Preheat the oven to 375 degrees.
In a large bowl, mix together the cream cheese, butter and flour. Place dough on a lightly floured surface and roll it our with a rolling pin to about 1/8-inch thick.
Using a 2-inch round cookie cutter, cut dough into circles. Bring the 2 sides together letting them overlap and pressing the center gently. Fill open ends with raspberry jam. Bake for about 15 minutes.
Cool and sprinkle with Confectioners sugar.
Raspberry Lily Cookies
4 1/2 oz. softened cream cheese
1/2 lb. butter, softened
2 cups flour
1/2 cup Confectioners sugar
1 jar raspberry jam
Preheat the oven to 375 degrees.
In a large bowl, mix together the cream cheese, butter and flour. Place dough on a lightly floured surface and roll it our with a rolling pin to about 1/8-inch thick.
Using a 2-inch round cookie cutter, cut dough into circles. Bring the 2 sides together letting them overlap and pressing the center gently. Fill open ends with raspberry jam. Bake for about 15 minutes.
Cool and sprinkle with Confectioners sugar.
Buffalo Cauliflower
Buffalo Cauliflower
1 head cauliflower, cut into florets
4 tablespoons olive oil
Salt, to taste
2 tablespoons unsalted butter, melted
1/2 cup Frank's Red Hot Wing Sauce
Ranch dressing for dipping (I use Marie's...yummy!!)
Preheat Oven to 400 degrees.
Place cauliflower florets in a large bowl. Drizzle with olive oil and season with salt, tossing to combine.
spread cauliflower onto a baking sheet and roast until they begin to brown and soften, about 25 to 30 minutes.
meanwhile, in a small bowl, mix together the melted butter and wing sauce.
Using about 1/4 of the wing sauce mixture, drizzle over the cauliflower, tossing again to coat and roast an additional 8 to 10 minutes.
remove from oven and toss with the remaining wing sauce mixture. Serve with the ranch dressing.
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