Savory
Hello, my darling friends, it's been a while, but I haven't forgotten about you. I've been keeping myself very busy, I have to, or else, I go crazy.
I started attending a support group for parents who have lost a child. I met some wonderful people which are going through the same as I am. I am not alone. I am one of many.
As I write, I am working on an Easter project, which I'll share next week with all of you.
Today, I will share a recipe for potato soup, which I have prepared many times. I will also share some little projects I have worked on in the past weeks.
Potato Soup
Ingredients: Yield: 5 cups
3 tbs butter, unsalted
1/4 cup all purpose flour
4 cups whole milk
2 cups peeled potatoes, chopped in approx. 1/2 inch
1/2 cup onion, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 strips bacon, cooked and crumbled
Directions:
In heavy saucepan, melt butter over low heat; add flour and stir until smooth. Gradually stir in milk. Stir in potatoes and next three ingredients. Cook over medium heat, stirring frequently until mixture is thickened and potatoes are tender, about 30 minutes. Garnish with crumbled bacon.
Enjoy!
I started attending a support group for parents who have lost a child. I met some wonderful people which are going through the same as I am. I am not alone. I am one of many.
As I write, I am working on an Easter project, which I'll share next week with all of you.
Today, I will share a recipe for potato soup, which I have prepared many times. I will also share some little projects I have worked on in the past weeks.
Potato Soup
Ingredients: Yield: 5 cups
3 tbs butter, unsalted
1/4 cup all purpose flour
4 cups whole milk
2 cups peeled potatoes, chopped in approx. 1/2 inch
1/2 cup onion, minced
3/4 teaspoon salt
1/2 teaspoon black pepper
2 strips bacon, cooked and crumbled
Directions:
In heavy saucepan, melt butter over low heat; add flour and stir until smooth. Gradually stir in milk. Stir in potatoes and next three ingredients. Cook over medium heat, stirring frequently until mixture is thickened and potatoes are tender, about 30 minutes. Garnish with crumbled bacon.
Enjoy!
Hello, my lovelies:
Let's see, what can we talk about today?
Umm, I know, let's talk simplicity, yes indeed. Who says you have to work like a slave in the kitchen to bring a nice plate to the table? Many times we complicate ourselves in the kitchen (I'm included) and we shouldn't. How about a three course meal in less than 45 minutes? I bet you'll like that, right?
Today's menu is: Garlicky Baked Shrimp, Arugula Salad, and Garlic Butter Rolls.
Shrimp is versatile and cooks in a flash. These garlic butter rolls are easy to make and delicious, too.
Garlicky Baked Shrimp
Garlic Butter Rolls
Garlicky Baked Shrimp
Ingredients: Yield: 4 Servings
1 1/2 lb shrimp, cleaned and deveined
4 cloves garlic, minced
2 tablespoons white wine
Salt & pepper to taste
1/4 olive oil
1/4 panko bread crumbs
2 tablespoons chopped parsley
Directions
In baking dish, combine shrimp with all ingredients. Bake at 400 degrees for 20 minutes. Shrimp should be opaque when cooked.
Serve with arugula salad.
Garlic Butter Rolls Yield: 12 Rolls
Ingredients:
1 Pizza dough (I used Pillsbury)
4 cloves garlic, minced
Olive oil
5 tablespoons unsalted butter, melted
Fresh parsley, chopped
Instructions:
Tear dough into 12 pieces and place in muffin tin. Divide the garlic into the 12 pieces of dough by pressing in centers. Drizzle with olive oil and bake at 400 degrees or until golden brown, about 15 minutes. In small bowl, melt butter; add parsley. Remove rolls from tin and toss in butter mixture.
Enjoy
Hello, my dear friends:
I am not becoming an activist, but there are certain issues which I feel strongly about, one of them is bullying. Bullying is the use of force to abuse or intimidate others. It consists of three types of abuse: emotional, verbal, and physical.
For those who do not know me personally, I am not a confrontational person. I simply will walk away or try to keep distance if I don't like a person or situation, but when it comes to bullying I have zero tolerance. I am no expert in the subject, but I believe the act of not bullying should start at home and very early on. I have seen not only children, but parents too, who are bullies. This makes me very upset.
As the mother of a physically impaired child, I cannot begin to tell you what my son went through in school. Sadly to say, from kindergarten to high school. As parents, we have a moral and social obligation to educate our children not to bully others. Let's teach them everyone is different in the outside, but the same inside. Let's teach them if they do not like a person, there is no need to abuse them emotionally, verbally, or physically.
On the other hand, if your child is the one being bullied, make sure to talk to him/her and visit the school; talk to superiors. For more information visit http://www.pacer.org/bullying/
My son always had to prove himself to his peers and even adults by engaging in conversation to let them know he was much more than what the naked eye could see. Just because he was in a wheelchair, did not mean he was incapable. I always taught my son to focus on the things he could do and not on the things he could not do. He has a great sense of humor and it has always helped him. My love and respect for him is beyond words.
Parmesan Fries
Ingredients: Yield: 4-6 Servings
3 medium potatoes
2 tablespoons olive oil
1/4 cup grated parmesan cheese
Salt & pepper to taste
1/3 cup fresh parsley
Directions:
Preheat oven to 400 degrees. Spray baking tray with vegetable spray.
Wash potatoes and pat dry with paper towels. Cut into 1/4-inch strips; transfer to baking tray. Add remaining ingredients and toss well with hands. Arrange them in a single layer. Bake for about 14 minutes. Turn potatoes with spatula; bake for another 14 minutes or until golden brown.
Really good!
Enjoy
Caprese Tartlets
Ingredients: Yield: 2 Servings
2 teaspoons butter
1 sheet store bought pie dough
2 tablespoons parmesan cheese
2 teaspoons olive oil
2 medium ripe tomatoes, sliced
Salt and pepper to taste
1/4 pound fresh mozzarella, cut into 1/3 inch slices
Fresh basil for garnish
Directions:
Preheat oven to 375 degrees
Cut dough sheet according to tartlet pan, remember to cut larger for sides.
Brush tartlet pan with butter and assemble dough into pans. Brush dough with olive oil and sprinkle parmesan cheese. Bake for 8 minutes, until bottom is cooked, but not brown. Remove from oven, lay tomato slices into pan by alternating with mozzarella slices. Season with salt and pepper. Bake tartlets for 15 minutes. Garnish with basil.
Tartlets may be eaten hot or cold.
They are so good and pretty!
Hello, dear friends!
Avocado season will soon be gone, but look how many I have!
What can I do with so many? Oh, I know, a few ideas come to mind, for example: condition my gorgeous mane, a facial, or even perhaps a chocolate avocado brownie. But the most logical that comes to mind is guacamole, yes, delicious guacamole, which you and I can enjoy with tortilla chips. I must admit this is my first time making this dish. The first thing that came to mind was to to look for a recipe from Aaron Sanchez and I am so glad I found it. It's simple to make and truly divine.
Guacamole
Ingredients:
1 1/2 Hass avocados, halved and pitted (my avocados were not Hass)
1 serrano chile (seeds removed)
1/4 red onion, diced
Juice of 1 lime
1/4 fresh cilantro
1 Roma tomato, diced
Salt and pepper to tase
Directions:
Put the chile, onion, lime juice and cilantro in a mortar. Crush and mix the ingredients together. This process brings out the heat of the chile and the flavors and juices of the cilantro and onion.
Note: If you do not own a mortar, go and buy one now! Only kidding. Do this process in a bowl and mash the ingredients with a potato masher.
Mash the avocados and combine with the cilantro mix; add salt and pepper. Transfer the guacamole to a serving dish and top with diced tomato. Serve with tortilla chips.
Viva Mexico!
Hello, everyone !
If you read my last post, I wrote about expecting hurricane Isaac. Thank goodness it did not hit us hard, just copious amounts of rain. Unluckily, other states cannot say the same; hopefully they will get all the help they need and be back on their feet real soon.
You know, my mind is always going nonstop, usually food related. I would like to come up with an idea that no one has come up with. Sometimes, in my mind, I bake something; later look it up to see if it already exists and most of the time someone already thought about it. It's a little discouraging and sometimes I get a little down, but the following day, I get up all positive and start thinking of what is next. I know I can't reinvent the wheel, but I won't stop until my last day on earth.
Today, cream of broccoli accompanied by thyme popovers. The soup, I hope you enjoy and it might surprise you I do not use chicken broth.
The thyme popovers, I've been baking for a long time. First time I baked these, I did not want to eat them because they are amazingly beautiful. Once you taste them, your tastebuds will thank you.
Cream Of Broccoli
Ingredients: Yield: 4 Servings
5 tablespoons unsalted butter
1 medium onion, chopped
1/4 cup flour
4 cups water
1 large head fresh broccoli florets (about 2 pounds)
Salt and pepper to taste
Directions:
Cut broccoli florets (including stems, peeled and cut) into 1 inch pieces. Rinse well and put aside.
First, make a roux, which will create the thickening of your soup. Simply, melt butter in heavy saucepan over medium heat, add onion and cook until translucent stirring with a whisk. Add flour and keep whisking for about a minute.
Pour water, a little at a time, whisking until well incorporated and bring to a boil. Reduce heat to simmer, whisking until thickened, about 10 minutes.
Add broccoli florets and stems; simmer until florets are tender, about 20 minutes. Transfer broccoli to a food processor, adding liquid for desired consistency.
Transfer soup through a mesh onto a bowl, pressing with wooden spoon. At this time recheck consistency, add more hot liquid if too thick. Add salt and pepper to taste; stir and serve.
Thyme Popovers
Ingredients: Yield: 12 Servings
1 1/2 tablespoons unsalted butter, melted
1 1/2 cups flour, sifted
3/4 teaspoon kosher salt
1 teaspoon fresh thyme, chopped
3 extra large eggs, room temperature
1 1/2 cups whole milk, room temperature
Directions:
Preheat oven to 425 degrees
Grease a 12 muffin tin with softened unsalted butter
Place tin in the oven to preheat for 2 minutes
Whisk together flour, salt, thyme, eggs, and melted butter until smooth. The batter will be thin. Fill the muffin tins less than half full and bake for exactly 30 minutes. Do not peek.
Serve hot with butter.
These are divine, I guarantee. This recipe is courtesy of Ina Garten.
Enjoy, I know you will!
At last, my vegetable tart has come along! What did you think, that I was going to sing like Etta James? I've been wanting to make this vegetable tart for a very long time, and finally, last night I made it for dinner. Let me tell you, dear friends, it's awesome! You can personalize it with vegetables of your liking, but the goat cheese is a real keeper, it gives it an ultra special touch.
Vegetable Tart
Ingredients: Yield: 8 Servings
Pastry:
2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon sugar
1 1/4 sticks chilled unsalted butter, cut in cubes
Filling:
2 large sweet potatoes, cut into 1 inch rounds
4 tablespoons olive oil
2 ripe tomatoes, sliced rounds
2 cups broccoli, steamed or cooked in microwave
1 medium onion, minced
3 tablespoon fresh parsley
4 ounces fresh goat cheese, crumbled
2 large eggs
3/4 cup heavy cream
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees. In food processor, pulse flour, salt, and sugar. Add butter; pulse until coarse meal size lumps form. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form. If too dry, add 1/2 tablespoon water at a time, but remember, just enough to handle well. Get two large pieces of wax paper; lay dough on top and form into a ball and flatten. Place other piece of wax paper on top; roll out dough to about a 12 inch round. Transfer to pie dish; pressing onto bottom and up sides of dish. Freeze for 10 minutes.
Line dough with wax paper; fill with dried beans and bake for 25 minutes. Remove paper and beans; return to oven and bake until golden brown, about 25 minutes. Let crust cool completely.
Preheat oven to 375 degrees. On baking sheet pan, place potatoes and drizzle with salt, pepper, 1 tablespoon parsley, and 3 tablespoons olive oil. Bake until potatoes are done, about 30 minutes.
Steam broccoli and set aside. In small skillet, cook onion in 1 tablespoon olive oil until translucent. Set aside. In a small bowl, whisk heavy cream with the eggs, add a dash salt and pepper; set aside.
Preheat oven to 350 degrees.
Place potatoes, tomatoes, onions, broccoli, and remaining parsley in pie dish; top with goat cheese. Slowly, pour heavy cream mixture over vegetables.
Bake tart until filling is set, about 50 minutes. Let stand for at least 10 minutes before serving.
Enjoy with french bread and a glass of wine
Vegetable Tart
Ingredients: Yield: 8 Servings
Pastry:
2 cups all purpose flour
3/4 teaspoon salt
1/2 teaspoon sugar
1 1/4 sticks chilled unsalted butter, cut in cubes
Filling:
2 large sweet potatoes, cut into 1 inch rounds
4 tablespoons olive oil
2 ripe tomatoes, sliced rounds
2 cups broccoli, steamed or cooked in microwave
1 medium onion, minced
3 tablespoon fresh parsley
4 ounces fresh goat cheese, crumbled
2 large eggs
3/4 cup heavy cream
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees. In food processor, pulse flour, salt, and sugar. Add butter; pulse until coarse meal size lumps form. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form. If too dry, add 1/2 tablespoon water at a time, but remember, just enough to handle well. Get two large pieces of wax paper; lay dough on top and form into a ball and flatten. Place other piece of wax paper on top; roll out dough to about a 12 inch round. Transfer to pie dish; pressing onto bottom and up sides of dish. Freeze for 10 minutes.
Line dough with wax paper; fill with dried beans and bake for 25 minutes. Remove paper and beans; return to oven and bake until golden brown, about 25 minutes. Let crust cool completely.
Preheat oven to 375 degrees. On baking sheet pan, place potatoes and drizzle with salt, pepper, 1 tablespoon parsley, and 3 tablespoons olive oil. Bake until potatoes are done, about 30 minutes.
Steam broccoli and set aside. In small skillet, cook onion in 1 tablespoon olive oil until translucent. Set aside. In a small bowl, whisk heavy cream with the eggs, add a dash salt and pepper; set aside.
Preheat oven to 350 degrees.
Place potatoes, tomatoes, onions, broccoli, and remaining parsley in pie dish; top with goat cheese. Slowly, pour heavy cream mixture over vegetables.
Bake tart until filling is set, about 50 minutes. Let stand for at least 10 minutes before serving.
Enjoy with french bread and a glass of wine
Hello, friends! Did you have a fine weekend? I did too, thank you for asking.
It's been raining lots in sunny Miami and this gets me in the mood for reading and making a good soup. One of those that nourish the soul, you know?
Chicken Soup
Ingredients: Yield: 8 Servings
4 chicken breasts, boneless & skinless
4 carrots, roughly diced
3 potatoes, cut in quarters
1 medium onion, minced
3 garlic cloves, minced
1 tablespoon unsalted butter
1/2 cup fresh parsley
2 cups angel hair noodles
Salt & pepper to taste
A dash of yellow food color is optional
Directions: In large pot, cook onion and garlic in butter until translucent. Pour 16 cups water, chicken, carrots, and potatoes; cook in high temperature until it comes to a boil. Reduce to simmer, cover with lid, and cook until chicken is tender. At this time, remove chicken breasts, shred in pieces and add back to pot. Add parsley, salt, pepper, and noodles; simmer for another 10 minutes.
Enjoy
Hello, friends! As I am writing, I am baking some banana nut muffins, but I am not going to talk banana today. Today I am talking Spinach and Bacon Quiche, easy to make and so good. It's difficult not to nibble on the ingredients while putting it together. Shredded cheese and crumbled bacon? Your kitchen will be the place to be, even the dog will play deaf and not leave! This delish is an adaptation of the lovely, Paula Deen.
Spinach And Bacon Quiche
Ingredients: yield: 8 servings (5 for my family)
1 (9 inch) refrigerated piecrust
1 1/4 cups shredded swiss cheese
1 1/2 cups crumbled bacon
2 cups chopped fresh baby spinach, packed
salt and pepper to taste
6 large eggs beaten
1 1/2 cups heavy cream
Directions:
Preheat oven to 375 degrees. Combine eggs, cream, salt, and pepper in a food processor. In a 9 inch pie plate, layer spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until egg mixture is set. Cut into wedges
Wonderful for a sunday brunch. Enjoy
I love shrimp and scallops no matter how it's served. This delicious dish is easy to prepare. Let them think you overworked yourself in the kitchen. It will be our little secret.
Seafood Scampi
Ingredients: Yield: 4 servings
2 tablespoons olive oil
1 lb. large shrimp, peeled and deveined
1 lb. sea scallops
4 tablespoons unsalted butter
6 garlic cloves, minced
1/4 cup lemon juice
3 tablespoons white wine
2 tablespoons fresh parsley
Salt and pepper to taste
Directions:
Heat 1 tablespoon olive oil in a skillet over medium high heat; add shrimp and cook stirring occasionally until opaque, about 3 minutes. Transfer cooked shrimp to a bowl. In same skillet heat the remaining 1 tablespoon olive oil at medium high heat and add scallops, stir occasionally until opaque, about 3 minutes. Transfer scallops to shrimp bowl. In skillet melt 1 tablespoon butter, add garlic, stirring until fragrant; add lemon juice and wine; simmer until sauce thickens. Whisk in remaining 3 tablespoons butter, add parsley and season with salt and pepper. Add shrimp and scallops to skillet and toss with sauce.
You can serve individually as an appetizer or over white rice.
Enjoy
This lasagna is so good, but don't take my word for it. Make it yourself and see what I mean. It's light, not drenched in sauce, and the taste is unbelievable.
Three Cheese Lasagna with Spinach and Bolognese Sauce
courtesy of Cuisine at home
Ingredients: Yield: 6 servings
9 dry whole wheat lasagna noodles (I always boil more noodles in case some break)
1 pound frozen spinach
3/4 pound ground beef sirloin
2 teaspoons canola oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup celery
8 ounces button mushrooms
2 cloves garlic
1 can diced tomatoes, well drained (14.5 oz.)
1 tablespoon dried italian herbs
1/2 teaspoon red pepper flakes
1/2 kosher salt
1/4 teaspoon black pepper
1 can low sodium tomato sauce, divided (8 oz.)
cheese sauce:
1 1/2 cups 2% cottage cheese (12 oz.)
2 cups shredded part skim mozzarella, divided (8oz.)
1 egg
1/4 cup shredded parmesan
1/3 cup fresh italian parsley for garnish
Directions:
Preheat oven to 375 degrees.
In large pot of salted water boil lasagna noodles. When softened (about 8 minutes) remove from pot and set aside. DO NOT discard water. Blanch spinach in lasagna water for one minute. Drain spinach and let cool. Remove excess water by gathering and squeezing with paper towels.
For the bolognese, brown beef in oil over medium high heat; drain. Return beef to skillet. Mince onion, carrot, celery, mushrooms, and garlic in a food processor; add to browned meat in skillet. Cook until vegetables are soft, about 5 minutes.
Strain beef mixture to remove excess liquid; return to skillet. Stir tomatoes, italian herbs, pepper flakes, salt, and black pepper.
Spread 2 tablespoons of tomato sauce in the bottom of an 8 inch, 2 quart square baking dish. Add remaining tomato sauce to bolognese; stir until combined. Remove from heat and set aside.
For the sauce, pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth; set aside.
Layer 4 lasagna sheets over tomato sauce in dish, overlapping and cutting ends off to fit. Reserve cut pieces for top layer. Spread 1/3 of the bolognese over lasagna sheets; top with half of the cheese sauce followed by half of the spinach.
Repeat layers with 4 more lasagna sheets, layering in the opposite direction and cutting to fit. Top with another 1/3 of the bolognese, remaining cheese sauce, and the spinach. Top with remaining lasagna sheets, remaining bolognese, remaining 1 cup mozzarella, and parmesan. Sprinkle fresh italian parsley. Bake lasagna until topping is browned, about 25 minutes.
Note: I know it sounds and it is a lot of steps, but it is worth it. The reason for layering in opposite directions makes it easier to cut and serve. Let stand for 10 minutes before cutting.
Buon Appetito
Anyone out there in a salmony mood? I think salmon is a type of fish that either you really like or you don't like it at all. In our home, I am the one that really likes it, but everyone eats it. Do they have any other choice?
Have I told you about my catering days? Well, then maybe I will! For a couple of years I did catering five days a week. I'd wake up at dawn and started cooking for more than a few. Let me tell you, I met many wonderful people that will forever remain in my heart. I had clients of all ages, from 101 down to 5 years old. I made two different menus every week, one latin and the other american. At one point, I even had a low calorie menu. It was a hard job, I cannot deny, but it taught me so much. I shopped, prepped, cooked, delivered, and CLEANED. I remember my 101 year old client (my mom's neighbor) told my mother that she did not like my cooking, because she liked her food greasy, salty, and spicy. Hey, who knows, maybe that's the secret for living a long life!
Grilled Salmon
Ingredients: Yield: 6 servings
2 lb salmon fillet
Salt and pepper to taste
6 tablespoons mustard
6 tablespoons brown sugar
Directions:
Rinse salmon under cold running water. Pat dry with paper towels; season with salt and pepper. Spread both sides with mustard and sprinkle sugar. Heat grill to medium high. You can do this in a skillet, too. Cook for approximately 20 minutes. When done, the salmon should flake when pinched with a fork.
Enjoy
What is it about comfort food that....makes us comfortable? Is it a mental, physical, or social state? I've never heard anyone say, "I remember that salad my granny use to make." But, we do remember the cookies, the cakes, the pies, and the pastas. So comfortable for the soul and so uncomfortable for our jeans.
My grandmother use to make a wonderful pasta with chicken; she always made her own sauce, but something happened in the 1980's. She told me, "I discovered the most wonderful thing in the world." I said, "what is it?" She said, "RAGU." Mama Rosa never made her own sauce again!
Spaghetti and meatballs is a dish that almost everyone enjoys. I certainly enjoyed it. I know the picture is incomplete, but... you'll just have to trust me on this one.
Spaghetti And Meatballs
Ingredients: Yield: 6 Servings
1 lb ground beef
1 lb ground pork
4 slices fresh white bread crumbs, crusts removed
1/2 cup parmesan cheese
2 teaspoons salt
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1 egg, beaten
3/4 cup olive oil
Sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 cup white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon black pepper
Cooked spaghetti
Fresh grated parmesan cheese
In a large bowl, combine beef, pork, bread crumbs, parmesan cheese, parsley, salt, pepper, egg, and 1/2 cup warm water (the water is the secret for soft meatballs.) Using an ice cream scoop, form meatballs. You will have about 15 meatballs.
In a large skillet, heat about 3/4 cups olive oil. In batches, carefully place the meatballs and brown them over medium high heat. Remove meatballs from skillet and drain on a plate with paper towels.
Discard the oil from the pan.
For the sauce heat 1 tablespoon olive oil in same pan and add onion and garlic; sauté about 4 minutes. Add wine, cook about 3 minutes and add tomatoes, parsley, salt, and pepper. Return meatballs to sauce and simmer covered for about 25 minutes. Always cut a meatball in half to make sure it's completely cooked.
Cook spaghetti according to package directions. Pour sauce over pasta and loosen top button of jeans. Comfort food should be eaten comfortably!
Buon Appetito
My grandmother use to make a wonderful pasta with chicken; she always made her own sauce, but something happened in the 1980's. She told me, "I discovered the most wonderful thing in the world." I said, "what is it?" She said, "RAGU." Mama Rosa never made her own sauce again!
Spaghetti and meatballs is a dish that almost everyone enjoys. I certainly enjoyed it. I know the picture is incomplete, but... you'll just have to trust me on this one.
Spaghetti And Meatballs
Ingredients: Yield: 6 Servings
1 lb ground beef
1 lb ground pork
4 slices fresh white bread crumbs, crusts removed
1/2 cup parmesan cheese
2 teaspoons salt
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1 egg, beaten
3/4 cup olive oil
Sauce
1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 cup white wine
1 (28 ounce) can crushed tomatoes
1 tablespoon fresh parsley
1 1/2 teaspoon salt
1/2 teaspoon black pepper
Cooked spaghetti
Fresh grated parmesan cheese
In a large bowl, combine beef, pork, bread crumbs, parmesan cheese, parsley, salt, pepper, egg, and 1/2 cup warm water (the water is the secret for soft meatballs.) Using an ice cream scoop, form meatballs. You will have about 15 meatballs.
In a large skillet, heat about 3/4 cups olive oil. In batches, carefully place the meatballs and brown them over medium high heat. Remove meatballs from skillet and drain on a plate with paper towels.
Discard the oil from the pan.
For the sauce heat 1 tablespoon olive oil in same pan and add onion and garlic; sauté about 4 minutes. Add wine, cook about 3 minutes and add tomatoes, parsley, salt, and pepper. Return meatballs to sauce and simmer covered for about 25 minutes. Always cut a meatball in half to make sure it's completely cooked.
Cook spaghetti according to package directions. Pour sauce over pasta and loosen top button of jeans. Comfort food should be eaten comfortably!
Buon Appetito
I am so happy to have my little space in the web. I feel so humble each time I see viewers from remote parts of the world, that take the time to visit my site. I want you all to know that I appreciate you so much. Thank you.
I'll be doing lots of Easter baking today and tomorrow. I will try my very best to post my Easter goodies tomorrow, just in case there is someone out there that might be interested in my little projects.
So, today, dear friends, there is something fishy going on!
Broiled Halibut With Ricotta Pea Puree
Ingredients: Yield: 4 servings
3 tablespoons olive oil
Salt and pepper to taste
4 halibut fillets (or other fillet of choice)
1/2 teaspoon paprika
1 (10 ounce) package frozen peas
1/3 cup ricotta cheese
2 tablespoon unsalted butter
2 slices bread, crumbled
Directions:
Preheat broiler
Microwave peas in a bowl with 1/4 cup water until tender, about 5 minutes. Transfer peas and liquid to a food processor and pulse with ricotta, 1 tablespoon butter and a pinch of salt. Set aside.
In a skillet, toast bread crumbs in 1 tablespoon butter.
In a baking pan, brush fillets with 3 tablespoons oil, season with salt, pepper, and paprika. Broil until fillets are cooked through, about 10 minutes. Set aside in serving platter.
Top fillets with ricotta puree and bread crumbs.
Enjoy
I'll be doing lots of Easter baking today and tomorrow. I will try my very best to post my Easter goodies tomorrow, just in case there is someone out there that might be interested in my little projects.
So, today, dear friends, there is something fishy going on!
Broiled Halibut With Ricotta Pea Puree
Ingredients: Yield: 4 servings
3 tablespoons olive oil
Salt and pepper to taste
4 halibut fillets (or other fillet of choice)
1/2 teaspoon paprika
1 (10 ounce) package frozen peas
1/3 cup ricotta cheese
2 tablespoon unsalted butter
2 slices bread, crumbled
Directions:
Preheat broiler
Microwave peas in a bowl with 1/4 cup water until tender, about 5 minutes. Transfer peas and liquid to a food processor and pulse with ricotta, 1 tablespoon butter and a pinch of salt. Set aside.
In a skillet, toast bread crumbs in 1 tablespoon butter.
In a baking pan, brush fillets with 3 tablespoons oil, season with salt, pepper, and paprika. Broil until fillets are cooked through, about 10 minutes. Set aside in serving platter.
Top fillets with ricotta puree and bread crumbs.
Enjoy
Hello, dear friends! Well, I've been making plans for my daughter's baby shower. It will be something intimate with friends, family, good food, and of course, a dessert table. It will have to include a red velvet cake, which is my daughter's favorite. I have lots of goodies in mind, which I'll later share with all of you. For now, let's talk Easter, which along with Thanksgiving, are my favorite holidays. For years, every Easter, I baked a huge bunny cake for my kids. It's funny, because they are all adults and the Easter Bunny still brings them a little treat. When is this going to stop? Maybe when I am in a nursing home!
This year I am baking something really special for my grandchildren, Katie and Alek. Of course, I'll share it with all of you later this week. Meanwhile, I'll talk potatoes and I haven't forgotten about the chocolate caramel cupcakes I promised to share. This amazing potato recipe is one that I adapted from my mom. My husband, yes, Mr. BCP turns into a child when I make these potatoes. I make plenty to make sure he gets an abundant serving.
Cheesy Potatoes With Bacon
Ingredients: Yield: 6 Servings
5 medium potatoes
1/2 stick unsalted butter
1 medium onion, diced
1/2 cup whole milk
1/3 cup grated parmesan cheese
Salt and pepper to taste (when using cheese and bacon, be easy on salt)
1/4 cup fresh parsley, chopped
1/2 cup shredded parmesan or cheddar cheese (I used both)
4 bacon strips, cooked and finely chopped
Directions:
Peel, wash, and cut potatoes in rounds, about 1/2 inch thick; set aside. In large skillet, melt butter and cook onions until translucent. Add potatoes, milk, grated cheese, salt, pepper, and parsley. Combine well and cook with lid over medium heat until potatoes are tender, about 20 minutes. Turn heat off, add shredded cheese, bacon and cover. Cheese will melt with the heat of the potatoes. Let it set for about 10 minutes. Serve with spatula, so potatoes don't break. Simply, divine.
Enjoy
This year I am baking something really special for my grandchildren, Katie and Alek. Of course, I'll share it with all of you later this week. Meanwhile, I'll talk potatoes and I haven't forgotten about the chocolate caramel cupcakes I promised to share. This amazing potato recipe is one that I adapted from my mom. My husband, yes, Mr. BCP turns into a child when I make these potatoes. I make plenty to make sure he gets an abundant serving.
Cheesy Potatoes With Bacon
Ingredients: Yield: 6 Servings
5 medium potatoes
1/2 stick unsalted butter
1 medium onion, diced
1/2 cup whole milk
1/3 cup grated parmesan cheese
Salt and pepper to taste (when using cheese and bacon, be easy on salt)
1/4 cup fresh parsley, chopped
1/2 cup shredded parmesan or cheddar cheese (I used both)
4 bacon strips, cooked and finely chopped
Directions:
Peel, wash, and cut potatoes in rounds, about 1/2 inch thick; set aside. In large skillet, melt butter and cook onions until translucent. Add potatoes, milk, grated cheese, salt, pepper, and parsley. Combine well and cook with lid over medium heat until potatoes are tender, about 20 minutes. Turn heat off, add shredded cheese, bacon and cover. Cheese will melt with the heat of the potatoes. Let it set for about 10 minutes. Serve with spatula, so potatoes don't break. Simply, divine.
Enjoy
Don't settle for an ordinary sandwich when you can have an extraordinary sandwich.
If my husband hears bacon, cheese, and potatoes, he doesn't need to hear anything else. In this case it was a BCT, yes, a bacon, cheese, and tomato sandwich for lunch. Of course, he doesn't miss the lettuce. The word lettuce is not even in his vocabulary, so every time I refer to my husband it will be Mr. BCP. I accompanied our BCT sandwich with a limenade; you know what they say, "If life gives you limes, make a limenade?"
Bacon, Cheese, And Tomato Sandwich
Bacon, Cheese, and Tomato Sandwich grilled in the panini
Ingredients: Yield: 2 servings
4 slices white bread (or any other of your choice)
2 tablespoons mayonnaise
4 slices bacon, cooked
4 slices swiss cheese
2 tablespoons fresh parsley, chopped
Directions:
Spread mayonnaise on each slice of bread. Layer cheese, tomato, bacon, and parsley on two slices of bread and top with remaining slices of bread. Grill in panini until cheese is melted and bread moderately toasted. If you do not own a panini, grill sandwiches in a skillet that has been sprayed with vegetable oil or 1 tablespoon of butter.
Enjoy every bite!
Limenade
Ingredients:
3 cups water
5 limes
1 lime, thinly sliced
2/3 cups granulated sugar
Directions:
In a pitcher, pour 3 cups cold water and set aside. Squeeze the life out of 5 limes. Add lime juice and sugar into pitcher of cold water. Add lime slices and ice to limenade, stir, and enjoy
If my husband hears bacon, cheese, and potatoes, he doesn't need to hear anything else. In this case it was a BCT, yes, a bacon, cheese, and tomato sandwich for lunch. Of course, he doesn't miss the lettuce. The word lettuce is not even in his vocabulary, so every time I refer to my husband it will be Mr. BCP. I accompanied our BCT sandwich with a limenade; you know what they say, "If life gives you limes, make a limenade?"
Bacon, Cheese, And Tomato Sandwich
Bacon, Cheese, and Tomato Sandwich grilled in the panini
Ingredients: Yield: 2 servings
4 slices white bread (or any other of your choice)
2 tablespoons mayonnaise
4 slices bacon, cooked
4 slices swiss cheese
2 tablespoons fresh parsley, chopped
Directions:
Spread mayonnaise on each slice of bread. Layer cheese, tomato, bacon, and parsley on two slices of bread and top with remaining slices of bread. Grill in panini until cheese is melted and bread moderately toasted. If you do not own a panini, grill sandwiches in a skillet that has been sprayed with vegetable oil or 1 tablespoon of butter.
Enjoy every bite!
Limenade
Ingredients:
3 cups water
5 limes
1 lime, thinly sliced
2/3 cups granulated sugar
Directions:
In a pitcher, pour 3 cups cold water and set aside. Squeeze the life out of 5 limes. Add lime juice and sugar into pitcher of cold water. Add lime slices and ice to limenade, stir, and enjoy
Hello, friends! As I am writing, I am baking some banana nut muffins, but I am not going to talk banana today. Today I am talking Spinach and Bacon Quiche, easy to make and so good. It's difficult not to nibble on the ingredients while putting it together. Shredded cheese and crumbled bacon? Your kitchen will be the place to be, even the dog will play deaf and not leave! This delish is an adaptation of the lovely, Paula Deen.
Spinach And Bacon Quiche
Ingredients: yield: 8 servings (5 for my family)
1 (9 inch) refrigerated piecrust
1 1/4 cups shredded swiss cheese
1 1/2 cups crumbled bacon
2 cups chopped fresh baby spinach, packed
salt and pepper to taste
6 large eggs beaten
1 1/2 cups heavy cream
Directions:
Preheat oven to 375 degrees. Combine eggs, cream, salt, and pepper in a food processor. In a 9 inch pie plate, layer spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until egg mixture is set. Cut into wedges
Wonderful for a sunday brunch. Enjoy
Put away those matches, these are not candles! Today I am sharing something different, pretty, and practically non caloric. Isn't that a change? In case you are having company this weekend this is a great and refreshing hors d'oeuvre: Creamy Cucumber Cups.
Creamy Cucumber Cups
Ingredients: Yield: 24 cups
3 cucumbers
3/4 cup low fat cottage cheese
1/4 cup nonfat plain yogurt
2 tablespoons finely chopped chives
1/8 teaspoon freshly ground black pepper
3 dashes hot sauce
1/2 cup pitted kalamata olives or chopped prosciutto
Fresh dill for garnish
Directions:
Peel each cucumber and cut evenly crosswise to 1 inch-thick slices. Using a spoon, remove seeds from center without cutting bottom. Transfer to a platter and set aside.
In a food processor, puree cottage cheese, yogurt, chives, pepper, and hot sauce. Spoon mixture into cucumbers, top with olives or prosciutto and garnish with fresh dill. Cover and chill for 1 hour before serving.
Enjoy
Creamy Cucumber Cups
Ingredients: Yield: 24 cups
3 cucumbers
3/4 cup low fat cottage cheese
1/4 cup nonfat plain yogurt
2 tablespoons finely chopped chives
1/8 teaspoon freshly ground black pepper
3 dashes hot sauce
1/2 cup pitted kalamata olives or chopped prosciutto
Fresh dill for garnish
Directions:
Peel each cucumber and cut evenly crosswise to 1 inch-thick slices. Using a spoon, remove seeds from center without cutting bottom. Transfer to a platter and set aside.
In a food processor, puree cottage cheese, yogurt, chives, pepper, and hot sauce. Spoon mixture into cucumbers, top with olives or prosciutto and garnish with fresh dill. Cover and chill for 1 hour before serving.
Enjoy
Hello, friends!
After that long lemon cake tutorial, I want to share something easy and equally delicious. A little skeptical about orange herb rice? Just dare and taste!
Orange Herb Rice
Ingredients: Yield: 6 servings
2 tablespoons chopped onion
love the color of orange rind
2 tablespoons butter or margarine, melted
2 cups water
1/2 teaspoon grated orange rind
1/2 cup orange juice
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1 cup long grain rice, uncooked (I used par broiled rice)
Directions:
Cook onion in butter in a large saucepan over medium high heat, stirring constantly, until tender. Add water and next 5 ingredients; bring to a boil. Stir in rice. Cover and reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Note: You can make this recipe in a rice cooker, if you own one.
Orange Herb Rice is excellent with pork or poultry.
Enjoy
After that long lemon cake tutorial, I want to share something easy and equally delicious. A little skeptical about orange herb rice? Just dare and taste!
Orange Herb Rice
Ingredients: Yield: 6 servings
2 tablespoons chopped onion
love the color of orange rind
2 tablespoons butter or margarine, melted2 cups water
1/2 teaspoon grated orange rind
1/2 cup orange juice
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1 cup long grain rice, uncooked (I used par broiled rice)
Directions:
Cook onion in butter in a large saucepan over medium high heat, stirring constantly, until tender. Add water and next 5 ingredients; bring to a boil. Stir in rice. Cover and reduce heat, and simmer 25 minutes or until rice is tender and liquid is absorbed.
Note: You can make this recipe in a rice cooker, if you own one.
Orange Herb Rice is excellent with pork or poultry.
Enjoy
Seafood Scampi
Ingredients: Yield: 4 servings
2 tablespoons olive oil
1 lb. large shrimp, peeled and deveined
1 lb. sea scallops
4 tablespoons unsalted butter
6 garlic cloves, minced
1/4 cup lemon juice
3 tablespoons white wine
2 tablespoons fresh parsley
Salt and pepper to taste
Directions:
Heat 1 tablespoon olive oil in a skillet over medium high heat; add shrimp and cook stirring occasionally until opaque, about 3 minutes. Transfer cooked shrimp to a bowl. In same skillet heat the remaining 1 tablespoon olive oil at medium high heat and add scallops, stir occasionally until opaque, about 3 minutes. Transfer scallops to shrimp bowl. In skillet melt 1 tablespoon butter, add garlic, stirring until fragrant; add lemon juice and wine; simmer until sauce thickens. Whisk in remaining 3 tablespoons butter, add parsley and season with salt and pepper. Add shrimp and scallops to skillet and toss with sauce.
You can serve individually as an appetizer or over white rice.
Enjoy
Three Cheese Lasagna with Spinach and Bolognese Sauce
courtesy of Cuisine at home
Ingredients: Yield: 6 servings
9 dry whole wheat lasagna noodles (I always boil more noodles in case some break)
1 pound frozen spinach
3/4 pound ground beef sirloin
2 teaspoons canola oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup celery
8 ounces button mushrooms
2 cloves garlic
1 can diced tomatoes, well drained (14.5 oz.)
1 tablespoon dried italian herbs
1/2 teaspoon red pepper flakes
1/2 kosher salt
1/4 teaspoon black pepper
1 can low sodium tomato sauce, divided (8 oz.)
cheese sauce:
1 1/2 cups 2% cottage cheese (12 oz.)
2 cups shredded part skim mozzarella, divided (8oz.)
1 egg
1/4 cup shredded parmesan
1/3 cup fresh italian parsley for garnish
Directions:
Preheat oven to 375 degrees.
In large pot of salted water boil lasagna noodles. When softened (about 8 minutes) remove from pot and set aside. DO NOT discard water. Blanch spinach in lasagna water for one minute. Drain spinach and let cool. Remove excess water by gathering and squeezing with paper towels.
For the bolognese, brown beef in oil over medium high heat; drain. Return beef to skillet. Mince onion, carrot, celery, mushrooms, and garlic in a food processor; add to browned meat in skillet. Cook until vegetables are soft, about 5 minutes.
Strain beef mixture to remove excess liquid; return to skillet. Stir tomatoes, italian herbs, pepper flakes, salt, and black pepper.
Spread 2 tablespoons of tomato sauce in the bottom of an 8 inch, 2 quart square baking dish. Add remaining tomato sauce to bolognese; stir until combined. Remove from heat and set aside.
For the sauce, pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth; set aside.
Layer 4 lasagna sheets over tomato sauce in dish, overlapping and cutting ends off to fit. Reserve cut pieces for top layer. Spread 1/3 of the bolognese over lasagna sheets; top with half of the cheese sauce followed by half of the spinach.
Repeat layers with 4 more lasagna sheets, layering in the opposite direction and cutting to fit. Top with another 1/3 of the bolognese, remaining cheese sauce, and the spinach. Top with remaining lasagna sheets, remaining bolognese, remaining 1 cup mozzarella, and parmesan. Sprinkle fresh italian parsley. Bake lasagna until topping is browned, about 25 minutes.
Note: I know it sounds and it is a lot of steps, but it is worth it. The reason for layering in opposite directions makes it easier to cut and serve. Let stand for 10 minutes before cutting.
Buon Appetito
Hello, friends! How are you today? Today I share with you a very special dish. It is easy to make and so good for the palate. I love pork loin, it's so versatile and delicious. And why not add a flan to end your meal on a sweet note.
Roast Pork Loin With Glazed Apples
Pork Loin with Glazed Apples Yield: 8 servings
Ingredients:
1 (3- 4 ) pound boneless pork loin roast
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 large apples
1/4 cup lemon
1 cup water
1/2 cup sugar
1/4 light corn syrup
Fresh thyme sprigs for garnish
Directions: Sprinkle roast with thyme, salt, and pepper. Place roast, fat side up, in a lightly greased
13 x 9 x 2 inch pan. If using beast thermometer, insert it into thickest portion, making sure it does not touch fat. Bake at 400 degrees for 20 minutes; reduce heat at 325 degrees and bake for 1 1/2 hour or until thermometer registers 160 degrees. Let stand 10 minutes before slicing.
Core apples and cut into 1/2 inch rings. Cut rings in half crosswise and toss in lemon juice. In a large skillet combine sugar, water, corn syrup, and any remaining lemon juice. Bring to a boil; boil for about 5 minutes. Layer apple slices in skillet and simmer uncovered until apples are tender, about 8 minutes. on serving platter, arrange apple slices around roast and garnish with thyme sprigs.
Serve with white rice or roasted vegetables
Roast Pork Loin With Glazed Apples
Pork Loin with Glazed Apples Yield: 8 servings
Ingredients:
1 (3- 4 ) pound boneless pork loin roast
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 large apples
1/4 cup lemon
1 cup water
1/2 cup sugar
1/4 light corn syrup
Fresh thyme sprigs for garnish
Directions: Sprinkle roast with thyme, salt, and pepper. Place roast, fat side up, in a lightly greased
13 x 9 x 2 inch pan. If using beast thermometer, insert it into thickest portion, making sure it does not touch fat. Bake at 400 degrees for 20 minutes; reduce heat at 325 degrees and bake for 1 1/2 hour or until thermometer registers 160 degrees. Let stand 10 minutes before slicing.
Core apples and cut into 1/2 inch rings. Cut rings in half crosswise and toss in lemon juice. In a large skillet combine sugar, water, corn syrup, and any remaining lemon juice. Bring to a boil; boil for about 5 minutes. Layer apple slices in skillet and simmer uncovered until apples are tender, about 8 minutes. on serving platter, arrange apple slices around roast and garnish with thyme sprigs.
Serve with white rice or roasted vegetables
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