Temptation Thursday!

"Unless your name ends in Baskin or Robbins, I really can't fit you into my schedule right now."
-Uniek Swain


Hello! Come on in and stay a bit, I have some wonderful goodies to tempt you with today! I shop regularly at all the stores I feature, so you can rest assured: All their items are very tasty!

Have a great day and enjoy!


"Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt."
-Judith Olney



Butterfly Petits Fours from Williams-Sonoma


"I don't think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while."
-John Gould



Buttercream frosted flower cutouts from Cheryl & Co.


"Fudge is a noun, a verb, an interjection, and delicious!"
-Jessi Lane Adams




Mother's Day Cake from Dean & DeLuca


"My advice to you is not to inquire why or whither, but just enjoy your ice cream while it's on your plate. That's my philosophy."
-Thornton Wilder



Superior Scone Sampler from Zingerman's


Bad Joke of the day:

Knock Knock who's there?
Lettuce... Lettuce who?
Lettuce in and we'll tell you!


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

Hello and Welcome!

I have been a bit remiss about blogging the past few days, I have been ill, so computer time was not a priority. I am on the mend, but still trying to take it easy. So here is just a comforting soup recipe for you.

Enjoy!



Italian Wedding Soup

Serves: 6

Ingredients:

* 1 Large egg
* 1/2 Lb.s lean ground beef
* 1/4 cup chopped parsley
* 2 Tbsp seasoned bread crumbs
* 2 Tbsp extra virgin olive oil
* 1 cup mirepoix (finely diced carrots, celery & onion)
* 1 carton (32 oz) chicken stock
* 2 cups fresh escarole, chopped
* 1/2 cup acini di pepe pasta
* Salt and pepper to taste
* Parmesan cheese grated

Directions:

1.) Beat egg slightly in medium bowl.
2.) Add ground beef, parsley, and bread crumbs.
3.) Mix well with clean hands.
4.) Form into small meatballs. (1 tsp ground beef mixture for each)
5.) Brown meatballs on all sides in olive oil in large soup pot on medium, about 5 min.
6.) Remove meatballs and drain off pan drippings into small bowl and set aside.
7.) Add mirepoix and reduce heat to medium-low.
8.) Cover mirepoix and cook, stirring occasionally, 6-8 min, until veggies are soft but not browned.
9.) Add meatballs and chicken stock.
10.) Bring to boil on high.
11.) Lower heat to medium and simmer for 5 min.
12.) Add escarole and return to a simmer on medium-high.
13.) Add pasta and simmer about 5 min until pasta is tender.
14.) Season to taste with salt and pepper.
15.) Ladle into bowls and garnish with parmesan cheese.


Have a great weekend and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello and Welcome! I hope everyone is doing well. Desserts are big in our home, it is just an extension of dinner. More time for us to sit around and connect.

Today I have an easy, yet sinful dessert for you! If you do not want to make the entire recipe, cutting it in half is easy and no changes to the recipe are needed. My boys love this dessert and it is always a hit with guests! Enjoy!


“A stockbroker urged me to buy a stock that would triple its value every year. I told him, ''At my age, I don't even buy green bananas.”
-Claude Pepper



Roasted Bananas with Brown Sugar & Rum Sauce
Servings: 12

Ingredients:

* 1/2 cup light brown sugar
* 1 fresh orange, zested and juiced
* 1 Tbsp dark rum
* 1/2 tsp vanilla extract
* 1/8 tsp cinnamon
* 9 bananas, peeled and cut into 3/4" slices
* 1 fresh lemon, zested
* 1/4 cup macadamia nuts, chopped and toasted
* 2 pints french vanilla ice cream


Equipment Needed:

* Porcelain or ceramic quiche dish


Directions:

1.) Preheat oven to 400 degrees.
2.) Mix sugar, 1 Tbsp orange juice, rum, vanilla, cinnamon, orange and lemon zest in large bowl.
3.) Fold bananas into orange juice mixture until well coated.
4.) Place banana mixture in quiche dish.
5.) Cover with foil and place on center rack of oven.
6.) Bake for 10 minutes.
7.) Remove from oven and remove foil.
8.) Stir gently to coat bananas and re-cover with foil.
9.) Bake 12-14 min until bananas are soft, but still hold their shape.
10.) Remove from oven and remove foil.
11.) Sprinkle with chopped nuts.
12.) Scoop into 12 serving dishes.
13.) Top each portion with 1 scoop of ice cream.


“Intellectual property has the shelf life of a banana.”
-Bill Gates quotes


Joke of the Day:

Why are bananas never lonely? Because they hang around in bunches.


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Fondue: Pronounced fahn-DOO. A Swiss dish shared at the table in an pot over a small burner. The word fondue is derived from the French word "fondre" which means "melt".

Hello! I hope you had a wonderful weekend! Mine was lovely: Great weather, date night with my husband, playing with my boys, family dinner. You can't get any better than that!!

I have a simple, yet knockout recipe to share with you today - Enjoy!

Fondue Etiquette: Allowing your tongue or lips to touch the dipping fork is thought to be rude. With meat fondues, you should use a dinner fork to take meat off the dipping fork because it is very hot. A "no double-dipping" rule also is in effect: After a dipped morsel has been tasted, it should never be returned to the pot.



Apple Cider-Cheddar Fondue
Serves: 10

Ingredients:

* 5 cups shredded sharp Cheddar cheese
* 1-3/4 Tbsp cornstarch
* 1-1/2 cups apple cider
* 1/4 tsp lemon juice
* 1/4 tsp salt
* 1/8 tsp ground cinnamon
* 1/8 tsp ground nutmeg
* 4 apples, cored and sliced
* 2 loaves crusty french bread, cubed
* 6 sausage links, sliced

Directions:

1.) Toss cheese and cornstarch together in a medium size bowl.
2.) Heat cider and lemon juice on medium heat in a heavy bottom saucepan, until simmering.
3.) Add cheese, one handful at a time, stirring well after each handful until cheese is melted.
4.) When all cheese has been added, stir in salt, cinnamon, nutmeg and pepper to taste.
5.) Cook on low heat until thickened, 3 to 5 min.
6.) Transfer to a fondue or serving pot to keep warm.
7.) Serve immediately with apples, bread and sausage.


Swiss Tradition: If a piece of bread is lost in the cheese by a man, he buys a bottle of wine, and if the same thing happens to a woman, she kisses the man on her left.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"I yam what I yam and tha's all what I yam."
-Popeye the Sailor


Hello! I hope everyone is doing well and having great week so far! Here in CNY the weather has been amazing - you could not ask for better! I have used the grill several times already, how exciting! Today I have another recipe for the grill to share, Enjoy!

I forgot to take pictures of my yams - so I do not have a photo of the finished product, sorry!

"I think, therefore I Yam."
-Ratbert


Grilled Yams

Serves: 4

Ingredients:

* 4 medium yams, scrubbed and patted dry
* 2 chile peppers
* 6 scallions
* 1 tsp extra virgin olive oil
* 1/2 cup monterey jack cheese, shredded
* Salt and pepper to taste


Directions:

1.) Preheat grill on medium-high.
2.) Clean grill with wire brush.
3.) Using a soft cloth, coat grill grate lightly with vegetable oil.
4.) Wrap each yam in aluminum foil.
5.) Grill yams, covered until tender, turning occasionally (30-40 min).
6.) Grill peppers until blistered, about 10 min.
7.) Peel, seed and finely chop the peppers.
8.) Brush scallions with olive oil and grill about 8 min, until tender.
9.) Finely chop scallions.
10.) Combine scallions with peppers.
11.) Unwrap foil partially when yams are cooked.
12.) Slit yams and fluff with fork.
13.) Add 2 Tbsp monterey jack cheese and 1/4 of grilled chopped peppers and scallions to each yam.
14.) Season to taste with salt and pepper.
15.) Re wrap yams and grill another 5 minutes to melt cheese.
16.) Serve immediately.


Sweet Potato or Yam? The Confusion:

What’s in a name? When it comes to the yam, there is a bit of confusion. What is sold in the United States as “yams” are really a variety of sweet potato, grown in the south. A true yam is a starchy edible root, and is generally imported from the Caribbean. It is rough and scaly and very low in beta carotene.

“Yams,” as the industry and general public perceives them, are actually Sweet Potatoes. They have a vivid orange color, a soft, moist consistency when cooked, and tend to be sweeter. Some other varieties of sweet potatoes are lighter skinned and have a firmer, drier texture when cooked. Sweet Potatoes are smooth, and have skins that can vary in color, depending on the variety.

So, where did this confusion come from? Several decades ago when orange flesh sweet potatoes were introduced into the southern United States, producers and shippers wanted to differentiate them from the more traditional white flesh types. The African word "nyami" referring to a starchy, edible root, was adopted in its' English form, "yam".

Yams, in the United States are actually sweet potatoes with a moist texture and orange flesh. Although the names are used interchangeably, the US Department of Agriculture requires that the label "yam" always be accompanied by "sweet potato."


Nutritional Information:

1.) U.S. Council of Nutrition ranks the sweet potato as #1 for health and nutrition, ahead of broccoli, spinach and carrots.
2.) Sweet potatoes have very high levels of beta-carotene, a form of Vitamin A, an anti-oxidant that may help reduce the risk of some types of cancer.
3.) Sweet potatoes have virtually no fat, cholesterol or sodium and are a good source of potassium that help prevent heart disease and stroke.
4.) Sweet potatoes are recommended for diabetics when white potato consumption is more restricted.
5.) Sweet potatoes are an excellent source of vitamin B6, calcium, iron and fiber.


Historical Facts about the Sweet Potato:

1.) Sweet potatoes were grown in Peru as early as 750 BC.
2.) Native Americans were growing sweet potatoes when Columbus arrived in 1492.
3.) George Washington grew sweet potatoes on his farm at Mount Vernon, Virginia.
4.) During WWI, when the supply of wheat flour was short, the USDA utilized sweet potato flour to stretch wheat flour in all baked goods.


U.S. Sweet Potato Consumption:

• In 2007 per capita was 4.6 pounds.
• In 2004 per capita consumption was 4.2 pounds
• In 1943 per capita consumption was 21.7 pounds.

(Louisiana Sweet Potato Commission www.sweetpotato.org)


Joke(s) of the Day:

* How do you describe an angry potato?
Boiling Mad.
* Why didn't the mother potato want her daughter to marry the newscaster?
Because he was a commontater.
* Why wouldn't the reporter leave the mashed potatoes alone?
He desperately wanted a scoop.
* What do you say to an angry 300-pound baked potato?
Anything, just butter him up.
* What does a British potato say when it thinks something is wonderful?
It's mashing!


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

“Grilling, broiling, barbecuing - whatever you want to call it - is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
-James Beard


Happy Monday! I hope you had a wonderful weekend! I had a great time with my family, but now I am ready to get back to a "normal" routine! It is supposed to be another lovely week in my neck of the woods - so nice in fact, that I think grilling is definitely in order!


"It is better to have grilled and lost (the hot dogs) than never to have grilled at all."
-Ed Levine


Enjoy this recipe for the grill!



Grilled Flank Steak w/ Avocado Salad

Serves: 4

Ingredients:

* 1 cup mild salsa (use your favorite)
* 1-2 limes, juiced (3-4 Tbs)
* 1/4 cup extra virgin olive oil
* 1/2 large red onion, cut into thin strips
* 1/2 can black beans, rinsed well
* 2 avocados, halved, peeled, pit removed & sliced (soak in lemon juice for 15")
* 1 Tbsp lemon juice (plus more for soaking avocados)
* 1 bag french blend salad mix (ie: dole)
* 2 medium tomatoes, diced
* 1 Lb. flank steak
* Salt and Pepper
* 3 Tbsp Olive oil
* Corn bread

Directions:

Salad Dressing:

1.) Combine salsa, lime juice and olive oil in a bowl.
2.) Puree with blender, then set aside.

Avocado Salad:

1.) Combine onions, beans, avocados, lemon juice and salad mix in a large bowl.
2.) Toss gently with dressing.
3.) Refrigerate until ready to serve.

Meat:

1.) Preheat grill on high for 10 min.
2.) Clean grill with wire brush.
3.) Using soft cloth, coat grill grate lightly with vegetable oil.
4.) Season both sides of meat with salt and pepper.
5.) Drizzle both sides of meat with olive oil.
6.) Sear meat until bottom 1/4 of meat has changed color, about 2-4 min.
7.) Turn and sear other side.
8.) Reduce heat to medium and close lid.
9.) Cook meat to desired temperature.
10.) Remove from grill, and slice on angle against grain.
11.) Divide Avocado Salad equally among four plates.
12.) Place sliced meat on top of salad and serve with corn bread.


"Grilling takes the formality out of entertaining. Everyone wants to get involved."
-Bobby Flay


Joke of the Day:
"Knock knock"
"Who's there?"
"Grill"
"Grill who?"
"Grill of my dreams, I love ya'"


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

"Other things may change us, but we start and end with the family."
-Anthony Brandt


Hello!

So, another Monday has passed, another dinner under our belts, and many more to cook. Some days I wonder, as I am sure you do too, why I bother. I mean the preparation for a meal is enough to make some people run for cover, then you have the actual cooking process, not to mention clean up! PHEW! No wonder why so many people eat out...it is easier.

That being said, I just cannot imagine life in my home without our family dinners. Don't get me wrong, we still go out to eat quite a bit, but we also share many evenings gathered around the table enjoying each others company. After all, isn't that what all the work is for?

As tired as I may be at the end of a day, sitting down with my husband and two boys, eating a home cooked meal is as good as it gets. We have laughter, seriousness, "grossness," silliness and everything in between. But most of all, we have each-other exclusively for that one hour. No phone, television, computer, video games, etc.. It makes all the meal preparation worth its weight in gold.

Today I would like to share a dish that everyone will love and hope you are able to experience all emotions that a family dinner can evoke, after all: It's Priceless.


"The family is one of nature's masterpieces."
-George Santayana



Easy Macaroni & Cheese

Serves: 8

Ingredients:

* 4 Tbs. butter
* 4 Tbs. all-purpose flour
* 3 cups milk
* 3 pinches ground nutmeg
* 3 pinches freshly ground pepper
* 2 cups shredded yellow cheddar cheese
* 2 cups colby-jack cheese
* 4 Tbs. grated Parmesan cheese
* 1 Lb. rotini pasta, cooked al dente and well drained
* 1/2 cup seasoned bread crumbs


Directions:

1.) Place the butter in a saucepan over low heat and warm until the butter is melted.
2.) Add the flour to the melted butter.
3.) Using a whisk, stir the flour and butter together until the mixture is smooth and bubbling but not browned, about 1 minute.
4.) Increase the heat to medium.
5.) Stirring constantly with a wooden spoon, slowly pour the milk into the saucepan.
6.) Continue to stir and cook until the mixture is smooth, thickened and gently bubbling, 6 to 8 minutes.
7.) It should be about as thick as melted ice cream.
8.) Remove the saucepan from the heat.
9.) Add the nutmeg and pepper and stir several times.
10.) Add the cheddar, colby-jack and parmesan cheeses.
11.) Stir until the cheeses have melted and the sauce is smooth.
12.) Add the pasta to the saucepan with the cheese sauce.
13.) Stir the pasta gently until it is well coated with the cheese sauce.
14.) Pour mixture into an oven-safe casserole.
15.) Sprinkle the bread crumbs over the top.
16.) Bake at 350° about 15 minutes.
17.) Spoon the macaroni and cheese into bowls and serve immediately.


"Family is just accident.... They don't mean to get on your nerves. They don't even mean to be your family, they just are."
-Marsha Norman


Joke of the Day:

Things to Think About

1.) You spend the first two years of their life teaching them to walk and talk. Then you spend the next sixteen telling them to sit down and shut up.
2.) Grandchildren are God's reward for not killing your own children.
3.) Mothers of teens now know why some animals eat their young.
4.) Children seldom misquote you. In fact, they usually repeat word for word what you shouldn't have said.


Have a great day and remember: Go Ahead & Indulge!

Mangia Monday!

Hello! Come on in and have a look around!

I am pressed for time today so I will only be posting a quick and easy recipe for you. I hope you enjoy!



Fettuccine with Prosciutto & Peas

Serves: 6

Ingredients:

* 1 Lb. fettuccine, cooked al dente (keep warm & reserve 1/4 cup pasta water)
* 1 Jar (about 24 oz.) of your favorite cream sauce
* 1 Pkg. Frozen sweet peas
* 4 Ounces prosciutto, thin sliced & cut into 1/2-inch strips
* 1 tsp. fresh parsley, finely chopped
* 1 tsp. lemon zest
* Grated parmesan cheese
* Italian bread


Directions:

1.) Heat cream sauce in a large saute pan on medium.
2.) Add peas and prosciutto and simmer for 5 min.
3.) Add pasta, reserved pasta water, parsley, and lemon zest to pan.
4.) Toss to combine.
5.) Serve with parmesan cheese and italian bread.


Have a great day and remember: Go Ahead & Indulge!

Tasty Tuesday!

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny
but they do stick to my knife.
-Unknown

Hello - come on in!

I don't know about you, but I love to cook! However, that being said - I like to cook for A LOT of people. Cooking for two is not fun for me, I find it to be a waste of time and energy. I know my husband appreciates it when I cook nice meals for us, however, I really do not like spending all that time cooking and cleaning just for us, when I know we will not have the time to enjoy it properly with two young boys at the dinner table also!

This recipe that I am sharing today takes some time to prepare, but it is a great comfort meal and will definitely please any crowd! Enjoy!


"The chicken came first - God would look silly sitting on an egg."
-Author Unknown


Chicken Coq au Vin - Slow Cooked
(adapted from Wegman's)

Servings: 8

Ingredients:

* 3 Lbs split chicken breasts with drums & thighs, breasts halved
* Salt and pepper
* 2 sprigs of fresh thyme
* 6 fresh bay leaves (about 2 dried)
* 1 bottle (750 ml) pinot noir
* 4 oz salt pork, rind removed, finely diced (I used Hormel)
* 1 Tbsp extra virgin olive oil
* 3 Tbsp flour, divided (lightly season with salt and pepper)
* 1 cup mirepoix (diced carrots, celery & onion)
* 6 oz whole, baby mushrooms
* 4 cloves garlic, peeled & crushed
* 2 cups pearl onions (I used frozen ones)
* 1/2 can tomato paste
* 1 1/2 cups chicken gravy
* Crusty Italian bread


Equipment Needed:

* 6-8 qt slow cooker
* large braising pan


Directions:

Day before serving:

1.) Season chicken lightly with salt and pepper.
2.) Add chicken, thyme, bay leaves, and wine to large bowl.
3.) Cover and refrigerate overnight to marinate.


Day of meal:

1.) Heat braising pan on medium heat
2.) Add olive oil and salt pork to pan.
3.) Cook about 2-3 min, stirring occasionally until lightly browned.
4.) Transfer pork to the slow cooker, but reserve oil in pan.
(there should be about 1 Tbsp oil, add more, if necessary, to equal that amount).
5.) Transfer chicken to work surface, but reserve wine marinade.
6.) Pat chicken dry with paper towel.
7.) Dust the chicken lightly with flour, shake off excess.
8.) Sear the chicken in braising pan, about 3-5 min each side.
9.) Transfer the chicken to the slow-cooker.
10.) Add the mirepoix, mushrooms, garlic, and pearl onions to braising pan.
11.) Cook about 10-15 min, stirring frequently, until their moisture is released.
12.) Stir in tomato paste and cook 2 min, stirring frequently.
13.) Add remaining 2 Tbsp flour to the tomato paste mixture.
14.) Add reserved wine marinade and chicken gravy to pan.
15.) Bring to simmer on medium-high.
16.) Add mixture to slow-cooker.
17.) Cover and cook for 4 hours on high or 6-8 hours on LOW.
18.) Discard bay leaves and thyme before serving.
19.) Ladle into serving bowls and serve with bread.


Joke of the Day:

Sign behind an Amish carriage:

"Energy efficient vehicle. Runs on grass and oats. CAUTION: Avoid exhaust!"


Have a great day and remember: Go Ahead & Indulge!

Showoff Sunday!

Hello - Come on in and visit!

Today, I am pressed for time, so I only have two wonderful items to share with you! Enjoy!

"Cookies are made of butter and love."
-Norwegian Proverb

Hamentaschen Gift Box from Zingermans!

Hamentaschen are wonderful triangle-shaped pastries filled with slightly sweet fillings. They are traditionally eaten as part of the Jewish celebration of Purim, which runs 2/28/10 - 3/1/10.




For those of you that have visited before, you will know that I LOVE Zingermans! The only problem I have: they are not located in my town!! They are my go to for gifts of all kinds. After all, you can never go wrong with food!


"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold."
-Judith Olney


Assorted Easter Candy from Williams-Sonoma are Easter basket staples in our home.

I usually have to purchase each of these delicious treats individually, but Williams-Sonoma made it easy for me this year and is selling a set of all three! The jelly beans are awesome and with flavors like tangerine, key lime, lemon and pink grapefruit - you can't go wrong! The malted eggs are the best I have ever had and my kids LOVE the sour bunnies!





Williams-Sonoma is another of my favorite shops and I am very lucky to have a Grand Cuisine located in my local mall! (They know me by name!)



Joke of the Day:

How do you get a kleenex to dance? … Put a little boogey in it.


Have a great day and remember: Go Ahead & Indulge!

Souper Saturday!

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.”
-Laurie Colwin


Hello - Come on in!

I have a wonderful soup recipe to share today: Squash Soup. Even if you are not a fan of squash, you will love this soup! Squash is not one of my favorites, but I love the taste and texture of this soup. It is smooth, creamy and delightful! Enjoy!

“Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
-Louis P. De Gouy


Squash Soup

Servings: 5 cups

Ingredients:

* 2 1/2 cups butternut squash, cleaned and diced
* 1 cup mirepoix (finely chopped carrots, celery and onions)
* 1 Tbsp extra virgin olive oil
* 1 3/4 cups chicken stock
* Salt and pepper to taste
* 1 Loaf crusty french bread (sliced)

Equipment Needed:

* 2 quart microwave-safe dish
* Stockpot
* Blender

Directions:

1.) Place squash in 2-qt microwave-safe dish with 1 Tbsp water and cover.
2.) Microwave squash on high 10 min until soft.
3.) Set squash aside.
4.) Add mirepoix and olive oil to stockpot, heat to medium-low.
5.) Cook mirepoix, stirring, about 10 min, until soft but not browned.
6.) Add squash to stockpot and season to taste with salt and pepper.
7.) Pour chicken stock into pot and simmer 10 min.
8.) Remove from heat and let cool 10 min.
9.) Ladle small batches into blender and puree until smooth.
10.) Return soup to pot and reheat on low.
11.) Season to taste with salt and pepper.
12.) Serve with french bread.

"There was a Young Lady of Poole,
Whose soup was excessively cool;
So she put it to boil,
By the aid of some oil,
That ingenious Young Lady of Poole."
-Edward Lear


Joke of the Day:
Why did God create men first? Because we learn from mistakes.


Enjoy your weekend remember: Go Ahead & Indulge!

Temptation Thursday!

Hello and Welcome - here is a poem to get us started!


Blueberries

Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come!

And all ripe together, not some of them green

And some of them ripe! You ought to have seen!

-Robert Frost


I was having a hard time thinking of what I wanted to tempt you with today - I mean there are so many recipes to choose from. No fear, I finally decided on something!

I am going to share two recipes today. Both are easy to make and use readily available ingredients! Enjoy!

“If the people have no bread, let them eat cake.”
-Marie Antoinette



Banana Pecan Stackers

Serves: 4

Ingredients:

* 4 Dessert plates
* 1 Frozen pound cake, defrosted and sliced into 12 pieces
* 2 Cups rice pudding (use the pre-made kind found in your dairy section)
* 4 Small bananas, peeled and sliced into 1/4-inch thick pieces
* 4 tsp. real maple syrup, warmed
* 4 tsp. chopped pecans
* Powdered sugar

Directions:

1.) Have all your ingredients set up, like a buffet, in the order listed above.
2.) You will use 3 slices of pound cake, 1/2 cup rice pudding, 1 banana, 1 tsp. maple syrup and 1 tsp. of pecans per plate.
3.) Take a dessert plate and layer the ingredients in following order: one slice pound cake, 1/4 cup rice pudding, 1/2 of the slices from 1 banana; repeat layers.
4.) Top off with the remaining slice of pound cake.
5.) Drizzle with maple syrup and sprinkle with nuts.
6.) Sift powdered sugar over the top just before serving.


"Laws are like sausages, it is better not to see them being made."
-Otto von Bismarck



Turkey Sausage & Pear Breakfast Sandwiches

Serves: 4

Ingredients:

* 4 Light english muffins, toasted
* 4 Ounces (approx 4 thin slices) extra sharp cheddar cheese
* 4 Turkey sausage patties, cooked thoroughly
* 2 Medium pears, cored and cut into thin slices

Directions:

1.) Preheat oven to 350°.
2.) Place toasted english muffin halves, crust-side down, on a baking sheet.
3.) Top bottoms of the english muffins with 1 cheddar cheese slice per muffin.
4.) Evenly distribute and place pear slices on top of cheddar cheese.
5.) Place cooked turkey sausage on top of pear slices.
6.) Cover with top halves of the english muffins.
7.) Bake 2-3 min, until cheese begins to melt.
8.) Serve warm.


Joke of the day:
Did you hear about the M&M inspector that got fired for tossing out all the W's?

Enjoy your day and remember: Go Ahead & Indulge!

Souper Saturday!

Every winter,
When the great sun has turned his face away,
The earth goes down into a vale of grief,
And fasts, and weeps, and shrouds herself in sables,
Leaving her wedding-garlands to decay -
Then leaps in spring to his returning kisses.
-Charles Kingsley


Hello! I live in upstate New York, so soup is always welcomed, especially in winter. For those of you living in warmer climates, soup may not be needed to ward off the chills - however, it is always sure to "warm" you in other ways! Enjoy!


"Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people."
-Elizabeth Berry



Moroccan Lentil & Chick Pea Soup

Serves: 8
Cost Per Serving: $2.25

Ingredients:

* 2 Tbsp extra virgin olive oil
* 1 cup (8 oz) mirepoix (finely chopped carrots, celery and onion)
* 4 cloves garlic, minced
* 16 oz organic green lentils, sorted and rinsed
* 1 can (28 oz) cut roma tomatoes with seasonings
* 2 cartons (32 oz each) vegetable stock
* 1 tsp coriander seed or ground coriander
* 1 tsp cumin
* 1 tsp turmeric
* 1 tsp cinnamon
* 1/4 tsp cayenne pepper
* 1 can (15.5 oz) garbanzo beans, rinsed and drained
* 2 Tbsp chopped fresh cilantro
* Salt to taste


Tools needed:

* Hand-held or regular blender


Directions:

1.) Heat stockpot on medium and once warmed, add olive oil.
2.) Add mirepoix and garlic. Cook, stirring, 5-6 min, until soft but not browned.
3.) Stir in lentils, tomatoes, stock, coriander, cumin, turmeric, cinnamon, and cayenne.
4.) Cook, covered, 20-25 min.
5.) Puree briefly (15 secs) with hand-held blender or in regular blender, just to thicken (don't puree all the lentils).
6.) Return to stockpot if you used a regular blender.
7.) Stir in garbanzo beans and cilantro.
8.) Season to taste with salt.
9.) Simmer about 5 min on medium until heated through.


"Great eaters and great sleepers are incapable of anything else that is great."
-Henry IV of France


Enjoy the day and remember: Go Ahead & Indulge!

Tasty Tuesday!

Hello! I hope you are having a wonderful day everyone! I have a great meal to share with you - it is one of my husband's favorites!

"This is every cook's opinion -
no savory dish without an onion,
but lest your kissing should be spoiled
your onions must be fully boiled."
-Jonathan Swift



Italian-Style Slow-Roasted Pork Roast
Serves: 8

Ingredients:

*3 small onions, peeled, and thinly sliced
*2 navel oranges, unpeeled, thinly sliced
*1 pork tenderloin (4-5 Lbs.)
*6 cloves garlic, peeled and minced
*1 Tbsp. fennel seed
* Salt and fresh black pepper
*2 Tbsp. corn starch
*2 Tbsp. cold water
*1 1/2 cups gravy (your choice)

Equipment Needed:

* Roasting Pan
* Medium sauce pan
* Gravy Separator

Directions:

The day before serving:

1.) Combine onion and orange slices in roasting pan.
2.) Diagonally score fat-side (top) of pork about 1/2" deep in a diamond pattern.
3.) Rub garlic and fennel seeds into top of pork.
4.) Season well with salt and pepper.
5.) Place pork on top of onion and orange slices.
6.) Cover with plastic wrap and refrigerate overnight.

The day of the meal:

1.) Preheat oven to 275 degrees.
2.) Remove plastic wrap from pork and bake uncovered, 2-3 hours.
3.) Remove pork from oven.
4.) Carefully place roast on clean platter and allow to rest.
5.) As roast rests, ladle hot juices in roasting pan into gravy separator.
6.) Pour de-fatted liquid (about 1.5 cups) into a medium sauce pan.
7.) Discard remaining liquid, onions, and oranges.
8.) Combine cornstarch and water in a small bowl and set aside.
9.) Add gravy to the juices in the sauce pan and bring to a simmer.
10.) Mix in corn starch mixture and cook, whisking well - about 2 min.
11.) Serve with pork.

"Politicians say they're beefing up our economy. Most don't know beef from pork."
-Harold Lowman


Cooked Rappi
Serves: 4

Ingredients:

*6 cups water
*3 Tbsp. lemon juice
*6 cloves garlic, peeled and minced
*1 Tbsp. sea salt
*1/2 cup extra virgin olive oil
*12 ounces fresh chopped rappi
*1/4 cup asiago cheese, grated

Equipment Needed:

*Large sauce-pan

Directions:

1.) Mix water, lemon juice, garlic, salt, and oil in sauce-pan.
2.) Cook on high 2-3 minutes.
3.) Add rappi and bring to boil.
4.) Cover pan.
5.) Cook mixture 8-10 min. (rappi should be tender and has changed color)
6.) Place rappi on a serving dish.
7.) Sprinkle with cheese and serve.

"Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat."
-Fran Lebowitz


Roasted Fingerling Potatoes
Serves: 8

Ingredients:

*1 1/2 Lbs. fingerling Potatoes, washed and cut in half
*3 Tbsp. extra virgin olive oil
*1/2 tsp. rosemary
*1/2 tsp. thyme
*1/4 cup onion, finely diced
*3 garlic cloves, peeled and finely minced
* Sea Salt
* Fresh cracked black pepper
* Nonstick cooking spray

Equipment Needed:

*Large baking sheet
* Aluminum Foil

Directions:

1.) Preheat oven to 450 degrees.
2.) Line baking sheet with foil and coat with non stick spray.
3.) Toss potatoes and olive oil in large bowl.
4.) Mix in herbs, onions and garlic - coating potatoes.
5.) Arrange in single layer baking sheet.
6.) Roast 25-30 min on center rack, until potatoes are tender and light brown.

"Leftovers in their less visible form are called memories. Stored in the refrigerator of the mind and the cupboard of the heart."
-Thomas Fuller

Have a great day and until tomorrow: Go Ahead & Indulge!

Mangia Monday!

Welcome! I have tasty recipe today that can be used for more than just on meal! I like to serve it on a breakfast buffet - but the possibilities are endless! Enjoy!

"All happiness depends on a leisurely breakfast."
-John Gunther



"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Stuffed Tomatoes Florentine
Servings: 8

Ingredients:

* 8 Plum tomatoes
* Salt and pepper to taste
*1 batch artichoke bruschetta (recipe below)
*2 cups Baby Spinach (fresh), finely chopped
*1/3 cup seasoned bread crumbs
*1 Tbsp extra virgin olive oil
*1/4 tsp. black pepper
*2 Tbsp shredded Parmigiano-Reggiano cheese

Directions:

Preheat oven to 450 degrees.

Filling:

1.) Cut a small slice off both ends of tomatoes and then cut each tomato in half.
2.) Hollow out tomato halves to form a shallow cup. (don't poke through opposite side)
3.) Stand tomato, hollow-side up, on baking sheet.
4.) Season to taste with salt and pepper.
5.) Combine artichoke bruschetta and spinach in small bowl.
6.) Fill tomato cups with 1 Tbsp of filling per cup (evenly split any extra).

Topping:

1.) Mix bread crumbs, olive oil, and black pepper in small bowl.
2.) Add grated cheese and mix well.
3.) Divide and spread evenly of top of tomato cup filling.
4.) Cook about 15 min on center rack of oven. (watch closely so cups do not get too dark)

Helpful Hints:

* Stack spinach leaves and cut with a scissors.
* Use a melon baller to hollow out tomatoes.
* Filling can be made a day ahead. (just do not fill tomatoes)


"High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?"
-Annita Manning


Artichoke Bruschetta

Ingredients:

*1 jar (about 6 oz.) marinated artichoke hearts, drained & chopped
*1 Tbsp. lemon juice
*1/2 cup freshly grated Parmesan cheese
*1/4 cup minced chopped red onion
*5 tablespoons mayonnaise

Directions:

1.) Mix artichokes, lemon juice, parmesan cheese and onion in bowl.
2.) Add mayo to mixture until a thick paste forms.
3.) Can be used atop crusty bread or in recipes.


"I never worry about diets. The only carrots that interest me are the number you get in a diamond."
-Mae West

Have a great day and until tomorrow: Go Ahead & Indulge!

Souper Sunday!

Hello! I hope everyone is having a great weekend.
Today I would like to share a recipe for a wonderful soup to warm you to the core - Enjoy!

An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup.
-Henry L. Mencken



Good manners: The noise you don't make when you're eating soup.
-Bennett Cerf

Black Bean Soup
Servings: 8

Ingredients:

*1 Tbsp vegetable Oil
*8 oz. mirepoix (carrots, celery & onions), finely chopped
*3/4 tsp ground cumin
*1 large garlic clove, minced
*1 can diced tomatoes
*3 cans black beans, drained, rinsed
*3 2/3 cups chicken broth or stock
*4 tsp cilantro, minced
*4 tsp sour cream

Directions:

1.) Heat oil in soup pot on medium.
2.) Add vegetables and cumin.
3.) Cook, stirring frequently, until vegetables are soft.
4.) Add garlic and cook about 1 minute.
5.) Stir in black beans, tomatoes and broth.
6.) Bring to simmer.
7.) Simmer uncovered about 15 min.
8.) Remove from heat.
9.) Puree soup in small batches in blender (be careful - HOT).
10.) Ladle in to bowls.
11.) Garnish with cilantro and sour cream.

Marriage is a meal where the soup is better than the dessert.
-Austin O'Malley

Have a great day and until tomorrow: Go Ahead & Indulge!

Temptation Thursday!

Hello! I hope everyone is doing well! Today I have a couple of recipes to get your taste buds going! Enjoy!


Eating, loving, singing and digesting are, in truth, the four acts of the comic opera known as life, and they pass like bubbles of a bottle of champagne. Whoever lets them break without having enjoyed them is a complete fool.
-Gioacchino Rossini



Cheesy Artichoke Dip

Servings: 20

Ingredients:

* 1 can artichokes, drained and quartered
* 1 cup pecorino romano cheese, grated
* 1/4 cup cheddar cheese, grated
* 3/4 cup low fat mayonnaise
* 1/2 tsp garlic powder
* 1/4 tsp black pepper
* 1/3 cup seasoned bread crumbs
* 1/8 cup diced kalamta olives
* 2 loaves of crusty baguettes sliced

Directions:

1.) Preheat oven to 350 degrees.
2.) Mix artichokes, cheeses, mayonnaise, garlic powder and black pepper in medium bowl until well blended.
3.) Place mixture into small casserole and top evenly with bread crumbs.
4.) Bake 25-30 min on center rack, until bread crumbs are golden brown.
5.) Sprinkle kalamata olives over the top of the dip.
6.) Let stand 5 min.
7.) Serve with baguette slices.


Life is like eating artichokes; you have got to go through so much to get so little.
-Thomas Aloysius Dorgan



Avocado, Tomato, & Corn Salsa

Servings: 12

* 2 ears of corn, shucked
* 2 green onions, trimmed
* 1/4 Tbsp extra virgin olive oil
* 1 ripe avocado, peeled, pitted, and diced
* 3 medium tomatoes, diced
* Juice and zest of 1 fresh lime (about 1 Tbsp each)
* 1/4 cup extra virgin olive oil
* 1 Tbsp fresh cilantro, chopped
* Salt and pepper to taste
* Non-stick cooking spray
* Tortilla chips

Items needed:

* Grill

Directions:

1.) Preheat grill on medium for 10 minutes.
2.) Make sure grill is clean and coat grate with non stick spray.
3.) Baste corn and green onions with olive oil.
4.) Grill vegetables until tender and lightly browned.
5.) Let corn and onion cool.
6.) Once cooled, cut corn from cob and thinly slice onions.
7.) Combine corn, onions, avocado, and tomato in medium bowl and set aside.
8.) Whisk lime juice and zest, olive oil, and cilantro in small bowl.
9.) Pour liquids over corn mixture and toss well.
10.) Season to taste with salt and pepper.
11.) Serve with tortilla chips.


I'm not saying my golf game went bad, but if I grew tomatoes, they'd come up sliced.
-Attributed to both Miller Barber and Lee Trevino


Have a great day and until tomorrow: Go Ahead & Indulge!

Wordless Wednesday!

Tasty Tuesday!

Hello!

I do not have much time today, so a recipe is not feasible. Instead I leave you with some of my favorite, tasty foods! Enjoy!


Turkey Joints



This delectable treat has been a staple in my home since birth. My mother even worked in the candy shop that creates these when she was a teenager!

Yes, the name is misleading, but don't be fooled. The only thing the feathered version and the candy version have in common is the name and perhaps a slight resemblance to each other.

This unique candy was created by, Nora's candy shop, located in my birth city, Rome, NY. They use an old time process and a secret formula to achieve the end result: A decadent chocolate and brazil nut "bone marrow" center that is coated with a delicate, shiny and crunchy sugar "bone" outer shell.

Turkey Joints come in several varieties: Original, Chocolate Covered, and Coco-Monds. They are only available from October through May, get yours while they last!



Stone Crabs



For those of you who like seafood - if you have never tried a stone crab, then you are missing out!!! I love crab to begin with and stone crabs are my favorite!!

For those of you unfamiliar with this tasty food, here is some information about stone crabs:

Name: Stone Crab (Menippe Mercenaria)
Meaning:
Menippe - Greek - meaning force or courage
Mercinaria - Latin - something of value

1.) To assure the survival of the species: Only one claw may be removed so the crab can defend itself.
2.) Egg bearing females are not allowed to be declawed.
3.) The crabs are captured in baited traps. No spears or hooks are allowed.
4.) 4 inches from the first joint to the tip is the minimum legal size, about two oz.
5.) A colossal can weigh 25 ounces or more.
6.) The large crusher claw can exert extreme pressure. As much as 19000 lbs. psi.
7.) Although their massive claws serve as deterrents, it has been reported that the stone crab falls prey to the octopus.
8.) Stone crab season in Florida runs from October 15th to May 15th.
9.) Stone crabs exhibit carnivorous feeding behavior. They have been known to resort to cannibalism while trapped.
10.) The claws make up half the weight of the whole crab, they are removed by carefully grabbing from the rear and twisting.
11.) The crab is returned to water and the claw regenerates.
12.) It takes between 12 to 24 months to reach legal size again.

Since I do not live in Florida anymore I have to have my stone crabs shipped to me. I always order from Billy's Stone Crab Restaurant in Hollywood Florida.


Have a great day and until tomorrow: Go Ahead & Indulge!

Mangia Monday!

Hello and Welcome!

Mangia = Eat: I hope the following recipes inspire you to happily eat!


How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young?
-Paul Sweeney





Scalloped Potatoes

Serves: 6

Ingredients:

* 1 pint heavy Cream
* 1 tsp Kosher salt
* 1 tsp black pepper
* 1 tsp unsalted butter
* 2 1/2 lbs Yukon Gold Potatoes, peeled, thinly sliced

Directions:

1.) Preheat oven to 350 degrees.
2.) Heat cream in pot on medium heat to warm.
3.) Season with salt and pepper.
4.) Remove cream from heat and let cool slightly.
5.) Grease an 8 x 8 casserole dish with butter.
6.) Add cream and potatoes to large mixing bowl and fold in cheese.
7.) Transfer mixture to the casserole dish and place on baking sheet.
8.) Bake about 1 hour, press down on potatoes with spatula every half hour, until potatoes are tender when pierced with fork.


The belly rules the mind.
-Spanish Proverb




Spicy White Turkey Chili Soup

Serves: 7

Ingredients:

* 1 Tbsp unsalted butter
* 2 Tbsp extra virgin olive oil
* 4 oz diced celery
* 4 oz diced onion
* 1/2 cup flour
* 1 Tbsp chili powder
* 1/4 tsp cumin
* pinch cayenne pepper
* 16 oz chicken stock
* 1 small, sweet red pepper, diced
* 1 can cannellini beans
* 1 small green pepper, diced
* 8 oz cooked turkey, shredded
* 1/8 cup heavy cream
* Salt and pepper to taste
* Grated Cheddar Cheese or Sour Cream

Directions:

1.) Melt butter and olive oil in large stockpot on medium, until oil and butter mixture faintly smokes.
2.) Add celery and onions.
3.) Cook, stirring occasionally, until translucent but not brown.
4.) Add flour, chili powder, cumin, and cayenne. Cook 1 min, stirring continuously.
5.) Add stock.
6.) Bring to a simmer and let simmer 10 min.
7.) Add cannellini beans, peppers, turkey,heavy cream and stir well.
8.) Season to taste with salt and pepper.
9.) Let simmer 2 to 3 min until heated through.
10.) Ladle into warmed bowls.
11.) Top with cheddar cheese or sour cream.


Soup is liquid comfort.
-Author Unknown


Have a great day and until tomorrow: Go Ahead & Indulge!