Salivation Sunday

Hello! I hope our are having a wonderful weekend! Today I am sharing some of my favorite food items - if they are listed, then I have tried it and loved it! I am sure you will also! Enjoy!


Almond Pound Cake from Zingerman's

I always have a Zingerman's pound cake on hand - they are great anytime!

Perfect Endings Vintage™ Red Velvet Cake from Williams-Sonoma

Very moist, not too heavy! My kids loved it!

Light Size Fruit-of-the-Month Club® Collections from Harry & David

We sent this as a Christmas gift to my husband's grandmother and she loves it!

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

Salivation Sunday: The Superbowl Edition!

"If a man watches three football games in a row, he should be declared legally dead."
-Erma Bombeck

Hello! I have returned! Vacation was wonderful, I will share more about it later in the week! Since today is Super Bowl Sunday I thought a recipe that is easy to make, sure to please and delicious was in order. Enjoy!

"Football is not a contact sport. It's a collision sport. Dancing is a good example of a contact sport."
-Duffy Daugherty



Turkey Chili
Serves 8

Ingredients:

* 2 Tbsp olive oil
* 2 lbs lean ground turkey
* 12 cloves garlic, minced
* 2 sweet red peppers, finely diced
* 1 green pepper, finely diced
* 1 large onion, minced
* 2 Tbsp McCormick Mexican-Style Chili Powder
* Salt to taste
* 2 Tbsp Worcestershire sauce
* 1 Tbsp soy sauce
* 2 dried bay leaves
* 1/4 tsp ground cloves
* 2 tsp ground cumin
* 2 cans diced tomatoes
* 4 cups chicken stock
* 2 cans great northern beans, rinsed & drained
* 2 cups grated cheddar cheese
* Crusty Italian bread

Equipment Needed:

* Large stockpot

Directions:

1.) Heat oil in large stockpot on medium-high until oil faintly smokes.
2.) Add ground turkey.
3.) Crumble and sear until lightly browned, about 5 min.
4.) Mix in garlic, peppers, and onions to browned ground turkey.
5.) Add chili powder, salt, Worcestershire, soy sauce, bay leaves, cloves, & cumin.
6.) Stir in tomatoes and stock.
7.) Bring to simmer.
8.) Add beans.
9.) Continue to simmer, uncovered, on medium-low 45 min, stirring occasionally.
10.) Discard bay leaves.
11.) Ladle chili into warmed bowls.
12.) Top with cheese.
13.) Serve with bread.

"The reason women don't play football is because eleven of them would never wear the same outfit in public."
-Phyllis Diller

Thought of the Day:

"The color of springtime is in the flowers, the color of winter is in the imagination."
-Terri Guillemets

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

Tasty Tuesday

"Food, like a loving touch or a glimpse of divine power, has that ability to comfort."
-Norman Kolpas

Hello! It is freezing in my neck of the country, so comfort food is very welcome. Here is a new take on a classic recipe, it is sure to make your day a bit "SPICIER!" Enjoy!

“Food is not about impressing people. It's about making them feel comfortable.”
-Ina Garten


Chicken Pot Pie: Tex-Mex Style

Ingredients:

* 8 cups chicken broth
* 1 cup + 3 Tbsp cornmeal, divided
* 2 green onions, finely diced, divided
* 4 Tbsp butter
* 2 Tbsp Tabasco sauce (I use the green one)
* 2 cups mixed vegetables, (tex-mex style)
* 1/4 cup poblano peppers, finely diced
* 3 1/2 cups cooked chicken, shredded
* 1 cup sharp cheddar cheese

Equipment Needed:

* Stockpot
* Large oven-proof skillet

Directions:

1.) Preheat oven to 350 degrees.
2.) Add broth to pot; bring to rolling boil on medium-high.
2.) Cook 1 hour on low boil, until stock is reduced by half.
3.) Reserve 1 cup.
4.) Add 3 cups of hot stock to large saucepan on medium-high heat.
5.) Slowly add 1 cup cornmeal, stirring constantly, bringing to a low boil.
6.) Cook and stir about 5 min, until mixture is smooth and thickened.
7.) Fold half of the chopped green onions into cornmeal.
8.) Remove from heat; let stand while preparing remainder of recipe.
9.) Place butter and Tabasco in an oven-ready skillet; heat on medium.
10.) Stir in 3 Tbsp cornmeal until mixture is bubbling.
11.) Raise heat to medium-high.
12.) Cook, stirring constantly, 1 min; watch carefully to prevent scorching.
13.) Add vegetables, peppers, and reserved cup of stock to skillet.
14.) Stir to combine.
15.) Bring to a simmer, 4 min, or until sauce thickens.
16.) Turn off heat.
17.) Fold chicken and remaining green onions, stir until well-mixed.
18.) Smooth surface evenly.
19.) Fold cheese into cornmeal/onion mixture & spread over Tex-Mex mixture.
20.) Smooth surface, as if frosting a cake.
21.) Transfer skillet to oven.
22.) Bake 30-35 min, until golden brown on top and edges bubble.
23.) Rest 10-15 min before serving.

Thought of the Day:
"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."
-Edith Sitwell

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

Temptation Thursday

“Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.”
-William Powell

Hello! The recipe I am sharing today is my variation of the original Bananas Foster recipe. The original source and creator of this dessert was Brennan's Restaurant, in New Orleans (which I highly recommend). In 1951, Chef Paul created Bananas Foster and named it for Richard Foster, who served with Owen Brennan, the founder of Brennan's Restaurant, on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan's and a very good friend of Owen.

“Time flies like an arrow; fruit flies like a banana”
-Groucho Marx


(photo from Brennans.com)

Bananas Foster
Servings: 8

Ingredients:

* 8 medium bananas
* 1/4 cup butter
* 1 cup packed dark brown sugar
* 1/4 cup banana liqueur
* 1/2 teaspoon ground cinnamon
* 1/4 cup dark rum
* french vanilla ice cream
* cinnamon sugar

Directions:

1.) Peel bananas & cut each banana in half lengthwise.
2.) Melt butter in a large nonstick skillet over medium heat.
3.) Stir in brown sugar, liqueur, and cinnamon.
4.) Bring to a simmer, and cook for 2 minutes.
5.) Add bananas; cook for 4 minutes or until tender.
5.) Remove from heat.
6.) Add rum to pan, and ignite rum with a long match.
7.) Stir bananas gently until flame dies down.
8.) Place 2 scoops of ice cream in 8 bowls.
9.) Serve banana mixture over ice cream.
10.) Sprinkle with cinnamon sugar.

Thought of the Day:

“Just think of all those women on the Titanic who said, "No, thank you," to dessert that night. And for what!”
-Erma Bombeck

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

Wordless Wednesday!

Souper Saturday

"Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come."
-Louis P. De Gouy

Hello! I have another recipe for you to add to your collection - it is a keeper! We love soup in our home and are always trying new recipes. I have "tweaked" this one a few times and am happy with the results! Enjoy!

"Soup of the evening, beautiful..."
-Lewis Carroll


White Bean & Proscuitto Soup

Servings: 9 cups

Ingredients:

* 1/4 Lb. Prosciutto, very thinly sliced, cut into strips
* 4 Tbsp extra virgin olive oil, divided
* 4 cloves garlic, minced
* 1 1/2 cups mirepoix (carrots, celery & onion), finely diced
* 3 cans cannellini beans, drained & well rinsed
* Salt and pepper to taste
* 4 cups vegetable stock
* 1 cup half & half
* 3 Tbsp chives, finely chopped
* Homemade croutons (see below)

Equipment Needed:

* Stockpot
* Hand-held blender

Directions:

1.) Cook the prosciutto on high, about 2 min, until lightly browned & crispy.
2.) Remove from pot & set proscuitto aside.
3.) Add 2 Tbsp of olive oil to the pot.
4.) Add garlic & mirepoix & cook, stirring occasionally, until soft, not browned.
5.) Add beans & reduce heat to medium.
6.) Cook, stirring occasionally, about 5 min.
7.) Season to taste with salt and pepper.
8.) Mash beans by stirring vigorously.
9.) Mix in vegetable stock until well-combined.
10.) Simmer 25 min, stirring occasionally.
11.) Puree using hand blender until almost smooth.
12.) Pour half and half into small bowl & stir in about 1 cup of hot soup.
13.) Return mixture to stockpot & stir in remaining 2 Tbsp of oil.
14.) Puree with hand-held stick blender until completely smooth.
15.) Garnish with chives and prosciutto.
16.) Serve homemade breadcrumbs on the side.


Homemade Breadcrumbs

Ingredients:

* 1 loaf day old crusty bread, cubed
* 4 Tbsp. olive oil
* 3 Tbsp. garlic powder
* Salt & pepper to taste

Equipment Needed:

* Baking sheet
* Parchment paper

Directions:

1.) Preheat oven to 350°.
1.) In a large bowl toss bread with oil, garlic, salt & pepper.
2.) Place bread cubes on parchment lined baking sheet.
3.) Bake about 15 min, stirring occasionally, until crisp.
4.) Cool before serving.
5.) Store in an airtight container.


Thought of the Day:

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
-Herm Albright

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

Wordless Wednesday!

Temptation Thursday!

"Tomatoes and squash never fail to reach maturity. You can spray them with acid, beat them with sticks and burn them; they love it."
-S. J. Perelman

Hello! I hope you are doing well! Only 2 more days of 2010 left - WOW! I don't make resolutions, I find they are a waste of time and energy. Instead I like do little things that eventually lead to something wonderful! One small thing I am going to try and do in 2011 is eat more vegetables. Ever since I was a little girl I have only like a few vegetables and that has not changed, so I am going to expand my palate! I am starting with a recipe that is very good and even if you do like like squash, I think you will agree. Enjoy!

"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook`s year. I get more excited by that than anything else."
-Mario Batali


Mashed Squash

Ingredients:

* 1 butternut squash (1 1/2-2lbs), unpeeled, halved (lengthwise), seeds removed
* 5 Tbsp butter
* 2 Tbsp maple syrup
* Salt to taste
* Chives, finely chopped

Directions:

1.) Place squash, skin side up, on microwave-safe dish.
2.) Cover squash with plastic wrap.
3.) Microwave on high 6-8 min, until tender.
4.) Let squash rest covered 10-15 min, or until cool enough to handle.
5.) Remove plastic wrap carefully to avoid steam.
6.) Scoop squash from peel & transfer to food processor.
7.) Add butter, maple syrup, and salt to taste.
8.) Puree until smooth, 2-3 min; scrape down sides of processor.
9.) Scoop into serving bowl and garnish with chives.

Thought of the Day:

"Never miss an opportunity to make others happy, even if you have to leave them alone in order to do it."
-Author Unknown

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

Wordless Wednesday!

Tasty Tuesday

“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.”
-Mykelti Williamson


Hello! Have a great day everyone! I hope you have time to prepare this tasty recipe I have for you today! They make a great hor's dourves! Enjoy!


Shrimp Balls:
Makes 18 balls

Ingredients:

* Non-stick pan spray
* 1 lb uncooked shrimp, thawed & peeled
* 1 egg white
* 1 tsp garlic Sauce
* 1 tsp chili sauce
* 1 tsp lemongrass
* 1 tsp ginger
* Zest of 1 lime
* 2 Tbsp shallots, peeled & minced
* 1/2 cup green onions, trimmed & thinly sliced
* 1 Tbsp cilantro, finely chopped
* 1 tsp sea salt
* 3 Tbsp asian style bbq sauce

Equipment Needed:

1.) Food processor
2.) Citrus zester
3.) Sheet pan
4.) Aluminum foil
5.) Thermometer

Directions:

1.) Preheat oven to 450 degrees.
2.) Line sheet pan with foil and spray w/ non-stick pan spray.
3.) Put shrimp in food processor, in batches.
4.) Process on medium until shrimp is pasty; transfer to large bowl.
5.) Add egg, garlic sauce, chili sauce, lemongrass, ginger, lime, shallots, green onions, cilantro, & salt into bowl with pureed shrimp.
6.) Mix until well-combined.
7.) Form mixture into small balls, about 1 inch in diameter.
8.) Arrange in single layer on lined baking sheet.
9.) Dab each ball with BBQ sauce.
10.) Bake 10-12 min, until internal temp reaches 165 degrees.
(check by inserting thermometer halfway into thickest part of shrimp ball.)

Thought of the Day:

"Do what you can, with what you have, where you are."
-Theodore Roosevelt


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

Wordless Wednesday!

Tasty Tuesday: Cookies II

"When baking, follow directions. When cooking, go by your own taste."
-Laiko Bahrs

Hello! With the holidays upon us my thoughts ALWAYS turn to cookies. I love to make cookies and give them as gifts - people always appreciate food! The picture below shows three of the 15 types of cookies that I make (cherry, lemon, chocolate). Today I would like to share the recipe for the chocolate cookies. Enjoy!

"Tell me what you eat, I'll tell you who you are."
-Anthelme Brillat-Savarin




Ingredients:

Cookies:

* 1 1/2 cups sugar
* 2 large eggs
* 1 cup oil
* 1 cup cocoa powder
* 1 Tbsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. cinnamon
* 1/2 tsp. allspice
* 1/2 tsp. nutmeg
* 1 tsp. vanilla extract
* 1 tsp. chocolate extract
* 1 cup milk
* 1 bag of chocolate chips
* Flour (start with 3 cups, and keep more nearby if needed)

Icing:

* 1 cup confectioners sugar
* 2-3 Tbsp warm milk
* 1 tsp. chocolate extract (if you would like)


Equipment Needed:

* Large mixer

Directions:

Cookies:

1.) Preheat oven to 350°.
2.) Beat sugar, eggs and oil together until blended.
3.) Add cocoa, baking powder, baking soda, spices & extracts.
4.) Beat until blended.
5.) Slowly add milk until well mixed.
6.) Mix in chocolate chips.
7.) Add flour, 1/2 cup at a time until a soft dough forms.
8.) Add more flour if needed. (dough will be soft and a bit sticky)
** DO NOT add too much flour or your cookies will be dry **
9.) Shape dough into small balls, using about 1 Tbsp for each.
10.) Arrange dough balls 1" apart on parchment paper-lined cookie sheets.
11.) Bake 10 min, until lightly browned.
12.) Do not over-bake - they will become too hard and dry.
13.) Remove from cookie sheets and cool.
14.) Ice when cooled

Icing:

1.) Combine confectioners sugar & milk in small bowl.
2.) Whip lightly with spoon until smooth and slightly thick.
3.) Add chocolate extract and mix well. (if you are using)
4.) Dip tops of cookies into icing.
5.) Let set until icing is dry to the touch.
6.) Store in well sealed container.


Thought of the Day:

“It will be a great day when our schools have all the money they need, and our air force has to have a bake-sale to buy a bomber.”
-Robert Fulghum

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

Tasty Tuesday!

“Green Eggs and Ham was the story of my life. I wouldn't eat a thing when I was a kid, but Dr. Suess inspired me to try cauliflower.”
-Jim Carrey

Hello! As much as I love to cook, making dinner daily has become a chore. Sadly, we have started to eat out more and more - I need to put a stop to that! After all, I post so many of our favorite recipes I don't have an excuse. (Except for caring for my boys, washing the clothes, cleaning my home, running my business, etc.....) Starting today I vow to be better and only eat out two days a week, not four! Care to join me?

“Cauliflower is nothing but cabbage with a college education.”
-Mark Twain


Tortellini w/ Spinach, Roasted Cauliflower & Tomato Sauce

Ingredients:

* 1 head cauliflower, broken into florets
* Salt and pepper to taste
* 3 Tbsp extra virgin olive oil
* 1 cup baby spinach
* 2 cups tomato sauce (your favorite)
* 1 1/2 Lbs. cheese Tortellini (cooked al dente)
* Grated Pecorino Romano Cheese
* Italian Bread

Directions:

1.) Preheat oven to 450 degrees
2.) Toss cauliflower with olive oil in large bowl.
3.) Arrange on baking sheet in a single layer; season to taste with salt & pepper. 4.) Roast cauliflower 25-30 min, until softened and lightly browned.
5.) Transfer cauliflower to a large bowl and set aside.
6.) Add baby spinach to cauliflower and toss until wilted.
7.) Season to taste with salt and pepper.
8.) Toss vegetables with warmed sauce and cooked pasta.
9.) Sprinkle with cheese.
10.) Serve with bread.

Thought of the Day:

"See everything; overlook a great deal; correct a little."
-Pope John XXIII

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! I hope you are well! In my neck of the woods it is COLD, so it is definitely time to start Souper Saturday again! Keep warm and Enjoy!


Chicken Rice Soup: Asian Style

Ingredients:

* 1 Tbsp vegetable oil
* 1 clove garlic, chopped
* 1 Tbsp fresh ginger, peeled and chopped
* 32 oz + 1 1/2 cups chicken stock
* 1 1/2 cups Asian slaw (see below)
* 1/4 tsp dried pepper flakes
* 1/2 lb boneless skinless chicken breast, sliced
* 2 Tbsp finely chopped lemon grass
* 1 cup jasmine rice (uncooked)
* 2 Tbsp chopped cilantro
* 2 green onions, sliced

Directions:

1.) Drizzle oil around sides of pot & tilt pot to distribute evenly.
2.) Heat oil on high, until oil faintly smokes.
(Caution: if oil smokes too much, pan is too hot)
3.) Add garlic, ginger, and chicken stock.
4.) Bring to boil.
5.) Reduce heat to medium.
6.) Add slaw, pepper flakes, chicken, lemon grass, rice, & cilantro.
7.) Simmer 10 min.
8.) Garnish with green onions.


Asian Slaw:

Ingredients:

* 1 cup Napa cabbage, sliced thin
* 1/4 cup celery, grated
* 1/4 cup carrot, grated

Directions:

1.) Mix together and set aside to use for soup recipe.
2.) Store in an airtight container in refrigerator up to 1 week.

Thought of the Day:

"Now that it's all over, what did you really do yesterday that's worth mentioning?"
-Coleman Cox

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

TGIF!

"Eating pears cleans the teeth."
-Korean proverb

Hello! As a SAHM I don't think TGIF really means anything, however any reason to celebrate sounds good to me. Today I have a yummy recipe to share - make it a part of your weekend celebration. A friend of mine recently received a package full of pears and does not know what to do with them, so this post is for her! ENJOY!

"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption."
-Edward Bunyard


Sauteed Pears w/ Clementines & Cottage Cheese

Ingredients:

* 1 cup orange juice
* 1/2 cup real maple syrup
* 4 medium pears, peeled and diced large
* 1 Tbsp non-salted butter
* 1 tsp cinnamon
* 3 Clementine tangerines, peeled, divided into segments
* 3 cups small curd cottage cheese
* Mint sprigs

Directions:

1.) Mix orange juice and maple syrup together in medium bowl.
2.) Add pears; toss well with mixture to keep pears from turning brown.
3.) Melt butter in saucepan on medium-high.
4.) Using strainer, drain juice mixture into pan; simmer 5 min to reduce by 1/2.
5.) Stir in cinnamon.
6.) Add drained pears; simmer 5-8 min. (pears should be somewhat soft, not mushy.)
7.) Add in tangerine segments; heat 2-3 min.
8.) Place 2 scoops cottage cheese on each serving plate.
9.) Surround with pear/orange mixture.
10.) Garnish cheese with sprig of mint.

Thought of the Day:

"You've got a lot of choices. If getting out of bed in the morning is a chore and you're not smiling on a regular basis, try another choice."
-Steven D. Woodhull

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

Temptation Thursday!

"The trouble with resisting temptation is it may never come your way again." -Korman's Law

Hello! I wish you a wonderful day! Today I would like to share some favorites from various stores on the web. Enjoy! (click item name to be taken to site)



Rustic Lemon Macaroon

"About the only time losing is more fun than winning is when you're fighting temptation."
-Tom Wilson


Beehive Cheese & Creminelli Salami Collection

"There is a charm about the forbidden that makes it unspeakably desirable."
-Mark Twain


Whoopie Pies

"Opportunity may knock only once, but temptation leans on the doorbell."
-Author Unknown


Pineapple Coconut Cake

Thought of the Day:

"The only way to get rid of a temptation is to yield to it."
-Oscar Wilde

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

Souper Saturday!

"Beautiful soup, so rich and green
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful soup!
Beautiful soup! Who cares for fish,
Game, or any other dish?
Who would not give all else for two
Pennyworth of beautiful soup?"
-Lewis Carroll

Hello! Hopefully you get a chance to slow down and relax this weekend! Maybe even take some time for yourself! I know I am going to try! I find that cooking always relaxes me - I know some people feel like it is work (and it can be), but when you can just slow down and cook a delightful dish the rewards are endless! Enjoy!

"I live on good soup, not on fine words."
-Moliere


Escarole, Bean and Sausage Soup

Ingredients:

* 1 1/2 lbs mild Italian pork sausage, loose
* 3 Tbsp olive oil, divided
* 1 cup finely chopped onions
* 3 cloves garlic, minced
* 2 cups escarole
* Salt and pepper to taste
* 32 oz + 1 1/2 cups chicken stock
* 1 can cannellini beans, drained
* 1 cup ditalini pasta
* 1/4 cup finely chopped fresh parsley
* 2 Tbsp lemon juice

Directions:

1.) Shape sausage into bite-sized balls.
2.) Heat 1 Tbsp olive oil in large soup pot on medium.
3.) Add sausage balls and cook, turning to brown all sides, 3-4 min.
4.) Remove sausage from pan and set aside. Discard pan drippings.
5.) Return pan to heat; add remaining 2 Tbsp olive oil and onions.
6.) Cook, stirring occasionally, 2-3 min, until onions are translucent.
7.) Add garlic; cook, stirring until softened, about 1 min.
8.) Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
9.) Season to taste with salt and pepper.
10.) Stir in stock, beans, and browned sausage; heat to boiling on medium-high.
11.) Reduce heat and simmer 10 minutes.
12.) Add pasta; simmer 10 minutes more.
13.) Stir in parsley and lemon juice.
14.) Season to taste with salt and pepper.

"A first-rate soup is more creative than a second-rate painting."
-Abraham Maslow

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

Tasty Tuesday!

"The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many."
-Oliver Wendell Holmes

Hello! Today I have decided to continue with the "Autumn" cooking theme. Instead of beef, I have turned to chicken. This recipe is one of my favorites - it is full of flavor and the chicken just falls off the bone when it is finished. Enjoy!


Chicken Cacciatore

Ingredients:

* 3 lbs split chicken breasts, drums & thighs, cut split breasts in half
* Pan Searing Flour
* 2 Tbsp olive oil
* 2 cloves garlic, minced
* 1 cup baby bella mushrooms, sliced
* 1 cup green peppers, sliced
* 1 cup onions, sliced
* 1 cup dry red wine
* 2 tsp McCormick Italian Seasoning
* 3 cups tomato sauce
* 1 bag frozen peas
* Salt and pepper to taste
* Italian bread

Equipment Needed:

* Slow cooker
* Braising pan

Directions:

1.) Dust chicken with pan-searing flour.
2.) Heat oil on medium in braising pan & add chicken.
3.) Brown lightly on all sides, 8-10 min.
4.) Transfer chicken to slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Add garlic, mushrooms, peppers and onions to pan.
7.) Cook, stirring occasionally, 3-4 min, until vegetables slightly soft.
8.) Add wine; cook 1-2 min.
9.) Add Italian seasoning and tomato sauce; stir.
10.) Bring to simmer and remove from heat.
11.) Add sauce mixture carefully to slow cooker.
12.) Cover; cook 3-4 hours on high.
13.) Add bag of frozen peas during the last hour of cooking.
14.) Season to taste with salt and pepper.
15.) Serve with Italian bread.

"No spring nor summer beauty hath such grace
As I have seen in one autumnal face."
-John Donne


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

Mangia Monday!

"Autumn is a second spring when every leaf is a flower."
-Albert Camus

Hello! I hope you had a wonderful weekend! It was gorgeous here in CNY. The leaves are changing color, the air is cool and it just FEELS like autumn - I LOVE IT! Today I have a recipe that is perfect for this time of the year - ENJOY!


Beef Minestrone: Slow Cooked

Ingredients:

* 1.5 Lbs. boneless beef chuck roast, cubed (1")
* Pan searing flour
* 2 Tbsp olive oil
* 1 cup potatoes, diced
* 1 cup zucchini, cubed
* 1/2 cup carrots, chopped
* 1/2 cup celery, chopped
* 1/2 cup onions, diced
* 1/4 cup leeks, finely chopped
* 1/4 cup cabbage, finely chopped
* Salt and pepper
* 32 oz Beef stock
* 1 can Italian-Style Diced Tomatoes
* 3 cups Tomato Sauce
* 1/2 cup dry ditalini pasta
* 1 can garbanzo beans, drained and rinsed
* 6 oz baby spinach
* Sliced Italian bread

Equipment Needed:

* 6-8 qt slow cooker
* Large braising pan

Directions:

1.) Dust beef with pan-searing flour; pat off excess.
2.) Heat oil in large braising pan on medium - high until oil faintly smokes.
3.) Add beef; sear 10 min until all sides are browned.
4.) Transfer beef to slow cooker; don't discard pan drippings.
5.) Add vegetables to pan with beef drippings; season with salt and pepper.
6.) Cook, stirring, about 3 min; add to slow cooker.
7.) Add beef stock, tomatoes, & sauce to slow cooker.
8.) Cover, cook 4 1/2-6 hours on high.
9.) Add dry pasta and beans 30 minutes before end of cooking time.
10.) Add spinach to slow cooker; stir to blend well.
11.) Allow spinach to lightly wilt, about 2 min.
12.) Ladle into bowls and serve with bread.

"For man, autumn is a time of harvest, of gathering together. For nature, it is a time of sowing, of scattering abroad."
-Edwin Way Teale

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

Mangia Monday!

Hello! I hope you had a great weekend. Mine was tiring, but good! I made this
recipe for dinner the other night. I hope you enjoy as much as we did!


Balsamic Marinated Pork Chops
Servings: 4

Ingredients:

* 1/4 cup balsamic vinegar
* 1/8 cup olive oil
* 1 tsp soy sauce
* 2 tsp dry mustard
* 2 Tbsp rosemary
* 1 Tbsp minced garlic
* 1 Tbsp olive oil
* salt and pepper
* 4 Boneless center-cut pork chops, patted dry

Directions:

1.) Preheat oven to 400°.
2.) In a small bowl whisk together vinegar, oil and spices. Set aside.
3.) Heat oil in large non-stick skillet on medium high.
4.) Sprinkle both sides of pork chops with salt and pepper.
5.) Sear pork until it is until golden brown, 2-3 min each side.
6.) Transfer pork to large baking dish.
7.) Pour marinade evenly over pork.
8.) Bake on center rack of oven until pork reaches 150°, 8-10 min.
9.) Plate pork and pour marinade over top prior to serving.

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