Mangia Monday!

"I went into a McDonald’s yesterday and said, ‘I’d like some fries.’ The girl at the counter said, ‘Would you like some fries with that?"
-Jay Leno

Hello! Today I want to share an "appetizer" recipe - although it can be used as an appetizer, we make it and keep it for snacking on a regular basis in our home. It is good for you and very flavorful, my husband and two sons love it with tortilla chips! Enjoy!

"Cooking is like love. It should be entered into with abandon or not at all."
-Harriet Van Horne


Mukimame Dip
Servings: 2 1/4 cups

Ingredients:
* 1 pkg Frozen soybeans (edamame), thawed
* 2 cup green salsa
* 1/2 tsp salt
* Tortilla Chips

Equipment Needed:
*Food processor or blender.

Directions:
1.) Puree soybeans about 3 minutes.
2.) Add salsa and puree until smooth.
3.) Transfer mixture to serving bowl.
4.) Serve with tortilla chips.

"Sharing food with another human being is an intimate act that should not be indulged in lightly."
-F. K. Fisher

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

Mangia Monday!

"Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0."
-Sophia Bush

Hello! Sorry for the lull lately - I have been VERY busy! I hope you are doing well!
When I am busy, some things tend to suffer and one those things is cooking meals! It is so much easier to go out or pick up take-out, however that gets old REALLY fast.

I am lucky, our local grocery store publishes a magazine several times a year and it always has wonderful recipes. The following recipe has been published in their magazine a couple of times and the following is one of our favorites. Enjoy!

"No man is lonely eating spaghetti; it requires so much attention."
-Christopher Morley


Italian Pork Chops w/ Roasted Potatoes & Rappi
Servings: 6

Ingredients:

* 3/4 cup all-purpose flour
* 3 large eggs, whisked until foamy
* 1 1/2 cups seasoned bread crumbs
* 1/2 cup grated parmigiano-reggiano cheese
* 2 pkgs (about 1 lb each) boneless thin-sliced pork chops
* Sea Salt and cracked pepper
* 3/4 cup olive oil
* 3/4 cup marianra sauce, warmed (your choice)

Directions:

1.) Put flour, eggs, and bread crumbs in separate shallow bowls.
2.) Blend cheese into bread crumbs.
3.) Season pork chops with salt and pepper.
4.) Coat each cutlet with flour.
5.) Dip each cutlet in egg until well-coated & then cover with bread crumbs.
6.) Heat oil in pan on medium-high, 1-2 min.
7.) Add 3 chops at a time to the pan.
8.) Cook about 2 1/2 min, until edges turn golden-brown.
9.) Turn over; cook about 2 min, until internal temp reaches 145 degrees.
10.) Drain on paper towels.
11.) Repeat with rest of pork.
12.) Transfer to serving platter & cover to keep warm.


Roasted Potatoes

Ingredients:

* 1 1/2 Lbs. fingerling potatoes, larger ones halved lengthwise
* 4 cloves garlic, halved lengthwise
* 2 Tbsp olive oil
* Sea Salt
* Fresh cracked black pepper
* 4 Tbs. rosemary

Equipment Needed:

* Baking Sheet

Directions:

1.)Preheat oven to 450 degrees.
2.) Toss potatoes and garlic with olive oil in a large bowl.
3.) Season with salt, pepper & rosemary.
4.) Roast 25-30 min in oven, until potatoes are tender & light brown.


Cooked Rappi:

Ingredients:

* 6 cups water
* 3 Tbsp. lemon juice
* 6 cloves garlic, minced (2 Tbsp)
* 1 Tbsp salt
* 1/2 cup olive oil
* 12 oz Rappi, chopped
* 4 Tbsp. grated parmigiano-reggiano cheese.

Equipment Needed:

* Braising pan

Directions:

1.) Place water, lemon juice, garlic, salt, & oil in braising pan on high.
2.) Add rappi, then bring to a boil.
3.) Cover and cook 8-10 min, until rappi is tender and has changed color.
4.) Stir in cheese and serve with pork and potatoes.

"Life is a combination of magic and pasta."
-Federico Fellini

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

Mangia Monday!

“If only one could tell true love from false love as one can tell mushrooms from toadstools”
-Katherine Mansfield

Hello! Another weekend has come and gone - where does the time go? My family and I had a lovely weekend! I spent Saturday morning getting a haircut and pedicure and once I felt refreshed, I joined my husband and sons for the remainder of the day! We went to our local Museum of Science and Technology and then hopped over to the Great NY State Fair for the rest of the day! All of us were very tired, but also very happy when we rolled through the door at 10 PM! Sunday was a lazy, swim in the pool, read a book kind of day, until the usual gang arrived for Sunday night dinner! We usually have 10 for dinner every Sunday night and it is ALWAYS an adventure!

Today I have a quick, yet very tasty appetizer recipe to share! Enjoy!


Baby Bella Mushrooms Stuffed w/ Spinach-Artichoke Dip
Serves: 6

Ingredients:

* 1 pkgs baby bella mushrooms
* 1 Tbsp olive oil
* Sea Salt & cracked pepper to taste
* 1 cup Spinach Artichoke Dip (see recipe below)

Directions:

1.) Preheat oven to broil (place rack 6 inches from heating element)
2.) Remove stems from mushrooms and discard.
3.) Wipe mushrooms clean with paper towel (do not wash in water).
4.) Heat olive oil in a saute pan on medium-high, until oil faintly smokes.
5.) Add mushrooms to pan.
6.) Cook 3-4 min, turning halfway through, until lightly browned.
7.) Season to taste with salt and pepper.
8.) Arrange mushrooms, gill side up, in one layer on cookie sheet.
9.) Pat excess moisture from mushrooms with paper towel.
10.) Stuff mushrooms with evenly portioned dip.
11.) Broil 3-4 min (watch carefully).
12.) Serve warm.

“Falling in love is like eating mushrooms, you never know if it's the real thing until it's too late.”
-Bill Balance

Spinach-Artichoke Dip

Ingredients:

* 1 (10 oz) package frozen chopped spinach
* 2 cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup grated Parmesan cheese
* 1 Tbsp. lemon juice

Directions:

1.) Heat spinach in a microwave on high for 5 minutes and drain thoroughly.
2.) Drain the artichoke hearts and coarsely chop in a food processor.
3.) Combine all the ingredients in a large bowl.
4.) Stir well.
5.) Cover and refrigerate until ready to use.

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

Mangia Monday!

Monday Morning
Faces, sculptured in sunken gloom, throng the streets in despairing and anxious haste. Being once again, habitually, shocked by the terror and cruelty of reality, as the clock starts its journey along the rails of another week of the same.
-John O'Connell

Hello! I hope you had a wonderful weekend! As usual mine just FLEW by!! I am always amazed at all the activity that you can cram into two days - no wonder why I am always tired on Monday! Do you feel the same? Mondays are my day of rest, no major cleaning, simple meal, just doing the basics! In honor of my Mondays I have a easy-peasy recipe to share! Enjoy!


Shrimp Salad

Ingredients:

* 2 Packs cherry tomatoes, halved (red and yellow)
* 4 Tbsp lemon vinaigrette (recipe below)
* 3 Tbsp shallots, peeled and finely diced
* 16 oz cooked shrimp, thawed and tail tips removed
* 2 avocados, peeled, pitted & diced
* Salt and pepper to taste
* 1 head green leaf lettuce
* 1 loaf Italian bread, grilled

Directions:

1.) Place tomatoes in bowl.
2.) Add lemon vinaigrette, shallots, & shrimp; toss gently.
3.) Allow mixture to sit at room temp 10 min for flavors to mix.
4.) Add avocado & season to taste with salt and pepper.
5.) Stir gently to combine.
6.) Portion lettuce on 4 serving plates.
7.) Top lettuce with shrimp salad.
8.) Serve with grilled Italian bread.


Lemon Vinaigrette

Ingredients:

* 1/2 cup olive oil
* 3 tablespoons fresh lemon juice
* 1 tablespoon minced shallot
* 1 1/2 teaspoons Dijon mustard
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon sugar
* salt and pepper to taste

Directions:

1.) Whisk all ingredients in bowl to blend.
2.) Season with salt and pepper.
(This can be made 1 day ahead, store in refrigerator)

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!

Mangia Monday!

Hello! I hope you had a wonderful weekend! I did and now back to the grind - does it ever end? I have a quick and easy recipe to share today. Sorry for the short post, my time is limited lately! Enjoy!


Zucchini & Corn Cakes
Servings: 12 cakes

Ingredients:

* 3 medium zucchini, cored, seeded, shredded (5 cups)
* 2 ears of corn, shucked, kernels removed (2 cups)
* 2 green onions, trimmed, minced
* 2 Tbsp chopped fresh oregano
* 1 1/2 cups Bisquick
* 1 tsp salt
* 1/2 tsp pepper
* 2 large Eggs
* 1/4 cup water
* vegetable oil

Equipment:

* Box grater

Directions:

1.) Blend zucchini, corn, onions, oregano, bisquick, salt, pepper, eggs, & water in large bowl until well-mixed.
2.) Heat 1 Tbsp oil in large skillet on medium until oil faintly smokes.
3.) Drop 1/2 cup batter onto a skillet & spread to form 3" cakes with back of spoon.
4.) Cook about 3 min on first side, until golden-brown.
5.) Turn over and cook 2 minutes more.
6.) Transfer to a plate and cover to keep warm.
7.) Add 1 Tbsp oil before each new batch of pancakes.
8.) Repeat step 3 until all batter is used.

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

Mangia Monday!

"The trouble with eating Italian food is that 5 or 6 days later you're hungry again."
-George Miller

Can you believe it?? The weekend is over! Where does the time go? I had a wonderful weekend, I hope you did also!

Every Sunday night we have Sunday dinner at my home. This ALWAYS includes my immediate family of 4, my parents, in-laws and we always seem to have a few more once we are ready to sit down. It is always a very enjoyable meal with great food, enjoyable wine and lively conversation! (you should join us sometime!) I like to make different meals, but Sunday dinner, would NOT be Sunday dinner without pasta of some sort - that is how I grew up!

Today I am going to share an easy recipe for marinara sauce. It is very tasty, but requires very few ingredients - as it should be! Enjoy!

"A nickel will get you on the subway, but garlic will get you a seat."
-Old New York Proverb


Marinara Sauce
Servings: 2 cups

Ingredients:

* 1 large clove garlic, peeled & crushed
* 3 Tbsp extra virgin olive oil
* 1 dash red pepper flakes
* 2 cups tomato puree (see recipe below)
* 1/2 tsp sea salt
* 1/2 tsp freshly grated black pepper
* 1/2 Lb. cappellini pasta, cooked al dente'
* Pecorino-Romano cheese, grated
* Fresh basil, chopped

Directions:

1.) Pour oil, garlic & red pepper into a saute' pan on medium-low.
2.) Cook, stirring occasionally, 10-12 min, until garlic is golden brown.
3.) Remove pan from heat & add tomato puree.
4.) Return to heat; add salt and pepper.
5.) Cook, stirring occasionally, about 5 min until it simmers.
6.) Serve over capellini.
7.) Top with grated cheese and fresh basil.



Tomato Puree

Ingredients:

* 1 lb roma tomatoes
* 2 tbsp. extra virgin olive oil

Equipment needed:

* Box grater

Directions:

1.) Cut tomatoes in half.
2.) Place box grater in large bowl.
3.) Gently press tomatoes along medium-grate, rub gently until all pulp is pressed through holes.
4.) Mix in olive oil.
5.) Can be used as a dip, bread topping or as a base for tomato sauce.


Silly Joke of the Day:

What do you get when you cross poison ivy with a 4-leaf clover?
.....A rash of good luck.

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

Mangia Monday!

“Drink because you are happy, but never because you are miserable.”
-G.K. Chesterton


Sangria
Servings: 17

Ingredients:

* 3 bottles Rioja (Spanish red wine)
* 1 can (12 oz) frozen limeade concentrate
* 1 cup brandy
* 1 cup Triple Sec
* 3 lemons, finely sliced
* 3 limes, finely sliced
* 3 oranges, finely sliced
* 2 pears, finely sliced
* 2 peaches, finely sliced
* Ice
* 1 liter sparkling water

Directions:

1.) Mix wine, limeade, brandy, liqueur, & fruit in large pitcher
2.) Stir well.
3.) Chill at least 2 hours.
4.) Place ice into tall glasses.
5.) Pour sangria over ice, until glass is 4/5 full.
5.) Top off with sparkling water.
6.) Garnish with more fruit.

“Drink nothing without seeing it; sign nothing without reading it”
-Spanish Proverb



Watermelon Martini
Servings: 2

Ingredients:

* cocktail sugar
* 4 oz (1/2 cup) vodka
* 8 oz (1 cup) Watermelon Margarita Mixer
* ice
* 2 watermelon wedges

Equipment Needed:

* 2 margarita glasses (chilled)
* Shallow bowl
* Shaker

Directions:

1.) Pour cocktail sugar into a shallow bowl.
2.) Moisten glass rims with water.
3.) Invert glasses and dip into bowl filled with sugar.
4.) Set glasses to the side.
5.) Add ice to shaker (fill 3/4).
5.) Pour vodka and cocktail mixer over ice in shaker.
6.) Shake vigorously and strain into glasses.
7.) Garnish with fresh watermelon wedge.

Wine is sunlight, held together by water.
-Galileo

Silly Joke of the Day:

What's gray, eats fish, & lives in Washington, D.C.?
......The Presidential Seal.

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

Mangia Monday!

“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.”
-Oscar Wilde

Hello! I hope you had a great weekend! Mine was busy, yet fun and it still is not over! For those of you who over-indulged this weekend I have a simple, yet satisfying salad recipe for you. It is a quick, one dish meal - serve with bread and you are good to go!

“Friends are the Bacon Bits in the Salad Bowl of Life.”
-Unknown


Curry Yogurt & Almond Chicken Salad
Serves 8

Ingredients:

* 4 cups celery, diced
* 1/2 cup red onion, peeled and minced
* 4 cups red seedless grapes, halved
* 1 Rotisserie chicken, dice meat
* 12 oz curry yogurt dressing (recipe below)
* 2 heads green or red leaf lettuce

Directions:

1.) Put celery, onion, grapes, chicken in a bowl.
2.) Add dressing and coat well.
3.) Arrange lettuce on plates.
4.) Top lettuce with chicken mixture.
5.) Serve immediately.

"Salad - Freshens without enfeebling and fortifies without irritating."
-Jean-Anthelme Brillat-Savarin

Curry-Yogurt Dressing

Ingredients:

* 1 1/2 teaspoons vinegar
* 1 teaspoon curry powder
* 1/4 cup lowfat plain yogurt
* 2 tablespoons mayonnaise
* 1 tablespoon low-fat milk
* 1 teaspoon salt

Directions:

1.) Combine all ingredients in a small bowl.
2.) Whisk until well mixed.
3.) Thin the dressing with milk, if desired.
4.) Chill well before using.

Silly Joke of the Day:

What do you get if you cross a chicken with a cement mixer?
.....A brick layer!

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

Mangia Monday!

"A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting."
-Charlie Trotter

Hello! Today I have an easy recipe for you! It requires minimal ingredients, uses one pan and does not need any other sides!! It is a family favorite, I hope you enjoy it as well!

Buon Appetito'!

"Sharing food with another human being is an intimate act that should not be indulged in lightly."
-M. Fisher


Poached Chicken & Escarole
Serves: 4

Ingredients:
* 4 Boneless, skinless chicken breasts
* Salt and pepper
* 2 Tbsp Olive Oil
* 2 Shallots, peeled and finely diced
* 2 Cloves garlic, peeled and finely diced
* 2 pkg (15 oz) Chopped Escarole
* 1 can (15.5 oz) Cannellini Beans, drained
* 1/2 cup white wine
* 16 oz Chicken Gravy
* Sliced Italian Bread

Directions:
1.) Season chicken with salt and pepper.
2.) Heat olive oil in a saute' pan on medium-high.
3.) Add shallots and garlic.
4.) Cook, stirring, about 1 min, until soft but not browned.
5.) Add escarole to the pan and cook 2-3 min until wilted.
6.) Mix in cannellini beans and wine.
7.) Cook 3-5 min, until liquid is reduced to about one-third.
8.) Mix gravy in and bring to a simmer.
9.) Add chicken to the pan return to a simmer.
10.) Cover and poach for 6 min.
11.) Turn chicken over and poach, covered, 12-15 min, until internal temp is 165°.
12.) Transfer the chicken only to a platter; let rest 5-10 min, keeping warm.
13.) Simmer escarole sauce mixture until reduced and thickened.
14.) Spoon escarole and sauce over chicken.
15.) Serve with bread.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
-J.R.R. Tolkien

Silly Joke of the Day:

What do you call the best butter on the farm?
..........A goat.

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

Mangia Monday!

Today I have two great drink recipes to share with you. Enjoy!

The first recipe is non-alcoholic and has been a popular summer tradition in Massachusetts since the early 1900s. The first time I had this drink was in Cape Cod many years ago, and now it is a yearly tradition for us on the Cape! You can make it with almost any type of berry and it would taste just as wonderful!

My second recipe today is an alcoholic drink, called a Mojito! The Mojito is known as the national drink of Cuba. Many people say it was invented in the late 19th century but, it actually may date back to an even earlier origin. It has been said that “pirates” of old, may have concocted drinks similar to the mojito, perhaps in the 16th century. The earliest mojito may have been a combination of a rum variant, aguardiente (fire water), and that these pirates of old introduced the drink to Cuba.


“We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons.”
-Alfred E. Neuman

Frozen Lemonade w/ Blackberry Puree
(adapted from Williams-Sonoma)

Serves: 4

Ingredients:

* 1 1/4 cups plus 1 tsp lemon juice
* 1/3 cup orange juice
* 3/4 cup plus 2 Tbs simple syrup (recipe below)
* 1 pint fresh blackberries, juiced, plus more for garnish
* 4 1/2 cups ice cubes
* 4 fresh mint sprigs (optional)
* 4 Iced Tea glasses

Directions:

1.) Stir together 1 1/4 cups lemon juice, the orange juice and 3/4 cup simple syrup. in a small bowl. Set aside.
2.) In another bowl, stir together the blackberry juice, 1 tsp. lemon juice and 2 Tbs. simple syrup. Set aside.
3.) Put the ice cubes in a blender and add the lemon juice mixture.
4.) Using the crush setting, (or high speed), blend until smooth.
5.) Put 1 Tbs of the blackberry puree into each glass.
6.) Pour in the lemonade mixture, dividing evenly.
7.) Garnish each glass with a mint sprig and a few blackberries.
8.) Serve immediately.


“Alcohol may be man's worst enemy, but the bible says love your enemy.”
-Frank Sinatra


Mojito:

Serves: 2

Ingredients:

* 12 fresh mint leaves
* 3 Tbs simple syrup (recipe below)
* 2 Tbs lime juice
* Crushed ice as needed
* 2 ounces light rum
* 2 ounces club soda
* 2 lime wedges
* 2 high ball glasses

Directions:

1.) Place the mint leaves in the bottom of the highball glasses.
2.) Add the simple syrup and lime juice and mix well.
3.) Fill the glasses with crushed ice.
4.) Add the rum and club soda and stir.
5.) Garnish with the lime wedge.


Simple Syrup:

Ingredients:

* 1 cup water
* 1 cup sugar

Directions:

1.) In a small saucepan over medium-high heat, bring water to a simmer.
2.) Add the sugar and stir until it completely dissolves.
3.) Remove the pan from heat and set aside to cool to room temperature.
4.) Pour the syrup into a pint sized container and seal.
5.) Refrigerate until ready to use.


Silly Joke of the Day:

What is a tree's favorite drink?
..........Root Beer.


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

Mangia Monday!

"The greatest gift I ever had. Came from God; I call him Dad!"
~Author Unknown


Hello!

In honor of Father's Day, this weeks Mangia Monday is a collection of recipes for you to make the perfect dinner for Dad! Enjoy!

"Dad, you're someone to look up to no matter how tall I've grown."
-Author Unknown



Cracked Pepper Strip Steaks

Serves 4

Ingredients:

* 4 Strip Steaks (6 oz each)
* 2 Tbsp Cracked Pepper
* 3 Tbsp Olive Oil, divided

Directions:

1.) Preheat grill on high for 10 minutes.
2.) Clean grill with wire brush and coat grill grate lightly with vegetable oil.
3.) Sprinkle steaks generously with cracked pepper, pressing in with heel of hand.
4.) Drizzle steaks with olive oil (too much oil will cause flare-ups on grill).
5.) Reduce grill heat to medium-high.
6.) Sear steaks until color changes one-quarter of way up from bottom, 3-4 min.
7.) Turn over and sear other side, 2-3 min longer.
8.) Brush seared meat with remaining olive oil.
9.) Turn; brush again with olive oil.
10.) Reduce heat to medium; close lid.
11.) Cook to 5 degrees below desired internal temp, 8-10 min.
12.) Check by inserting digital thermometer halfway into thickest part of steak.
13.) Transfer steaks to clean platter; let stand 5-10 min.


"A father carries pictures where his money used to be."
Author Unknown



Spinach-Corn Salad with Citrus Soy Sauce

Serves 4

Ingredients:

* 1 pkg (8 oz) Cleaned and Cut Snow Peas
* 4 ears corn, shucked
* 2 Tbsp Olive Oil
* 1 pkg (6 oz) Baby Spinach
* 1 Tbsp Soy Sauce
* 1 Tbsp Orange Juice
* 1 tsp Vegetable Oil
* 1 tsp Lime Juice
* 1 tsp Lemon Juice
* 1/2 tsp Honey
* 1/4 tsp Ginger
* 1/4 tsp Garlic
* Kosher Salt Black Pepper to taste

Directions:

1.) Preheat grill on high for 10 min.
2.) Microwave snow peas per package directions.
3.) Transfer peas to bowl of ice water.
4.) Drain peas, then slice thinly. Set aside.
5.) Drizzle corn lightly with olive oil (too much oil can cause flare-ups).
6.) Reduce heat to medium-high and grill 8-10 min, turning frequently.
7.) Remove from grill and set aside until cool enough to handle.
8.) Cut kernels from cobs.
9.) Gently toss corn, peas, spinach, and remaining ingredients in bowl.


"Blessed indeed is the man who hears many gentle voices call him father!"
-Lydia M. Child



Grilled Yam Slices

Serves 4

Ingredients:

* 4 medium (about 2 1/4 lbs) yams, ends trimmed
* 2 Tbsp Olive Oil

Directions:

1.) Preheat grill on medium for 10 minutes.
2.) Slice yams into wedges and baste with olive oil.
3.) Grill for 15 minutes or until tender, turning occasionally.


"Fatherhood is pretending the present you love most is soap-on-a-rope."
-Bill Cosby


Silly Joke of the Day:

This morning my dad gave me soap flakes instead of corn flakes for breakfast.
I bet you were mad. Mad? I was foaming at the mouth!


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

Mangia Monday!

“The smallest seed of faith is better than the largest fruit of happiness.”
-Henry David Thoreau

Hello! I hope everyone had a wonderful weekend! Mine was busy, but fun!
Today I have a very simple recipe for you! A good way to start your week after a weekend of indulgence! My boys love this and it is a good way to get some healthy food into them! Enjoy!


“Life without love is like a tree without blossoms or fruit.”
-Kahlil Gibran



Strawberry-Banana Smoothie

Servings: 2 1/4 cups

Ingredients:

* 1/2 cup Orange juice (no pulp)
* 1/2 cup Frozen strawberries
* 1 whole ripe banana, peeled and cut into 2" pieces
* 6 oz Organic vanilla yogurt

Equipment needed:

*Blender

Directions:

1.) Puree juice, fruit, and yogurt in blender on high for 30 seconds, until smooth.
2.) Pour into large glass and enjoy!


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


Silly Joke of the Day:

What lives in apples and is an avid reader?
............A bookworm!


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

Mangia Monday!

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”
-Doug Larson

Hello! I hope you had a marvelous weekend! Mine was busy, but nice none-the-less! Our weather was amazing and I could not have been more thrilled to get the garden finished!

With summer upon us my thoughts turn to recipes utilizing ingredients that I grow in my own garden - it is always fun to reap the benefits of all that work!

Today I have a wonderful cucumber-tomato salad to share with you! This is not your usual one mind you, it is Asian inspired! If you are not a fan of spicy foods substitute plain garlic sauce for the chili garlic sauce. Enjoy!

"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."
-Lewis Grizzard




Asian Cucumber & Tomato Salad

Serves 4

Ingredients:

* 1 seedless cucumber, peeled, halved, seeded
* 1 1/2 tsp toasted sesame seeds
* 1 1/2 tsp cilantro, finely chopped
* 2 Tbsp rice vinegar
* 1 1/2 tsp sesame oil
* 1 1/2 tsp sugar
* 1 tsp chili garlic sauce
* 1/2 pint grape tomatoes

Directions:

1.) Cut cucumber into 1/4-inch diagonal slices and place in a large bowl.
2.) Mix sesame seeds and cilantro in with the cucumbers.
3.) In a small bowl, whisk together vinegar, sesame oil, sugar, and chili sauce.
4.) Pour mixture over cucumbers and toss gently.
5.) Add grape tomatoes and mix well.
6.) Chill until ready to serve.


"An onion can make people cry but there's never been a vegetable that can make people laugh."
-Will Rogers


Silly Joke of the Day:

Why isn't it wise to tell secrets in a cornfield?
..........There are too many ears!


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

Mangia Monday!

"The first zucchini I ever saw I killed it with a hoe."
-John Gould

Hello! I hope everyone had a wonderful weekend! Mine was busy, but it was beautiful outside, so no complaints!

The recipe I have for you today is easy to make and if you are anything like me, you have PLENTY of zucchini to go around all summer long! This is great for a large party or simple get together - everyone is sure to enjoy!

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


Zucchini & Mozzarella Bites

Ingredients:

* 2 small zucchini, sliced in 1/3-inch rounds
* 3 1/2 oz mozzarella cheese ball, cubed into 3/4-inch sections
* 1/4 cup olive tapenade (available in jars from your grocery store)
* 1/4 cup basil pesto (available in jars from your grocery store)
* 1/4 cup roasted tomatoes, diced
* 3 Tbsp pine nuts, toasted

Directions:

1.) Blanch zucchini slices for 45 seconds in large pot of boiling salted water.
2.) Drain and transfer to bowl of ice water.
3.) Drain again, lay on paper towels and pat dry.
4.) Place zucchini slices on serving platter and top each zucchini with a piece of mozzarella cheese.
5.) Top cheese with small dollop of tapenade, pesto or roasted tomato.
6.) Garnish with 3-4 pine nuts.

Note:

You can microwave the zucchini slices instead of blanching. Cover a single layer of zucchini with plastic wrap and microwave for 45 seconds, then transfer to bowl of ice water and proceed with recipe.


Silly Joke of the Day:

What is a zucchini’s favorite game?
.................Squash!

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

Mangia Monday!

Hello! I hope everyone had a wonderful weekend! Mine was busy, busy! Whoever thought of holding soccer games, for 7 year-olds at 7:30 AM on a Saturday is CRAZY! As excited as my son was for his first game, as soon as we woke him up the whining began!! Then, on top of that it was bitter cold, raining and the wind was fierce. All in all, it was an exciting game! (which they won btw)

Today I have a great side salad recipe to share with you. It is great to add to your menu when you are grilling, because you can cook it right on your grill - no extra pan in the kitchen!

Enjoy!


Sweet Pepper Salad

Serves: 6

Ingredients:

* 6 medium assorted sweet (bell) peppers, seeds removed, cut in 1/4" strips
* 2 Tbsp Extra virgin olive oil
* 1 Tbsp Apple cider vinegar
* Salt and pepper to taste

Equipment Needed:

* 1 sheet (about 2 ft) of reynolds wrap non-stick grill foil

Directions:

1.) Preheat grill on high for 10 min.
2.) Toss peppers with olive oil in large bowl.
3.) Place foil on grill.
4.) Arrange peppers on foil and grill 10-12 min, until tender.
5.) Remove from grill.
6.) Toss with vinegar and season to taste with salt and pepper


Bell Pepper FYI:

Peppers, both sweet and hot, originated in Central and South America. According to U.S. Department of Agriculture, commercial bell peppers were first produced in the southern United States in 1925.

Peppers can be used in a variety of recipes and can be cooked a myriad of ways, such as: barbecuing, baking, steaming, stir-frying . They are even delicious eaten raw as snacks or in salads. Because of their versatility, peppers are a favorite of vegetarians and vegans.

Peppers come from the Capsicum family which can be split into two main categories - sweet bell peppers and the spicy chillies, such as jalapenos. The difference arises from the presence of capsaicin in chillies but not in sweet bell peppers.

Sweet bell peppers are also known as capsicums, sweet peppers or bell peppers.

You cannot differentiate the sweet bell peppers varieties when they are young because they are all green. As they ripen, they'll change color. Depending on the stage of ripeness and their variety, their colors range from orange, yellow, red, purple, brown, black, ivory or green, and so do their sweetness.

Green bell peppers remain green throughout the ripening process. Thus, you may find it challenging to differentiate the other bell peppers from the green variety before they ripen.

All peppers are an excellent source of vitamin C. Green bell peppers contain as much as two times of vitamin C as oranges while red or yellow peppers have three or four times the daily value of vitamin C.

Besides being loaded with vitamin C, bell peppers also provide vitamin B6, phytochemicals such as lycopene and beta-carotene, folate, potassium and plenty of fiber. Chili peppers contain an additional substance, called capsaicin which also has many health benefits.


Silly Joke of the Day:

What do you call a sleepwalking nun?
........ A Roamin' Catholic


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

Mangia Monday!

“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”
-Arnold H. Glasgow


Hello! Welcome to Mangia Monday! Don't let the steps of this recipe fool you - it is easy to make. I just like to break recipes down into small steps so they are easier to follow. This is a hearty meal and sure to satisfy! Enjoy!

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



Chicken Breasts with Apple & Maple Gravy

Servings: 4

Ingredients:

* 4 boneless skinless chicken breast halves
* Pan searing flour (flour seasoned with salt & pepper)
* 2 Tbsp extra virgin olive oil
* 1 tsp parsley
* 1 tsp rosemary
* 1 tsp thyme
* 1 tsp butter
* 2 Tbsp real maple syrup
* 1 Tbsp apple cider vinegar
* 1 cup chicken gravy
* 2 Brussels sprouts (halved and cooked)
* 2 sweet potatoes (diced and cooked)

Directions:

1.) Preheat oven to 350 degrees.
2.) Dust chicken with pan-searing flour; pat off excess.
3.) Heat 1 Tbsp. olive oil in oven-safe pan on medium0high over stove-top until oil faintly smokes.
4.) Add chicken to pan.
5.) Turn the chicken when caramelized (edges turn paper-bag brown about 1/4 way up sides), 3-4 min.
6.) Place pan with chicken in oven.
7.) Cook until internal temperature of chicken reaches 160 degrees, 6-8 min.
8.) Remove from oven and place pan with chicken on stove-top over medium heat.
9.) Add 1 tbsp. olive oil, herbs, and butter, too pan and carefully mix.
10.) Spoon over chicken to baste.
11.) Remove from pan when internal temperature reaches 165 degrees, 4-5 min.
12.) Place chicken on platter, cover to keep warm.
13.) Discard liquids from pan.
14.) Add maple syrup to pan and simmer to brown and slightly reduce, about 2 min.
15.) Add vinegar, stirring to deglaze; simmer to slightly reduce, about 2 min.
16.) Add roasted chicken gravy.
17.) Simmer, stirring constantly, 2-3 min.
18.) Serve sliced chicken over Brussels sprouts, yams and gravy on individual plates.

“We can see a thousand miracles around us every day. What is more supernatural than an egg yolk turning into a chicken?”
-S. Parkes Cadman


Silly Joke of the Day:

Why did the chicken cross the road halfway?
.......She wanted to lay it on the line.


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

Mangia Monday!

“Cheese has always been a food that both sophisticated and simple humans love.”
-M.F.K. Fisher


Hello! I hope you had a wonderful weekend! Today I have a simple appetizer recipe for you. It can also be used as part of a main course if you would like! I use raspberry preserves because: 1.) they are my favorite and 2.) I find it goes well with brie. However, you can use any preserve you would like! Enjoy!


"Florida oranges are so juicy that you have to eat them in the bathtub"
-Author Unknown



Brie & Clementine Canapes

Serves: 12

Ingredients:

* 1 Clementine, peeled, and separated into segments
* 12 French baguette slices, toasted
* 1/4 lb triple creme brie, cut in 12 pieces
* 12 tsp Raspberry preserves
* 1 tsp sesame seeds, toasted

Directions:

1.) Cut each orange segment in half diagonally and set aside.
2.) Top baguette slices with brie.
3.) Top brie with fruit spread and orange.
4.) Sprinkle with sesame seeds.
5.) Arrange in platter and serve.


Bad Joke of the Day:

Why did Beethoven get rid of his chickens?
They kept saying: Bach, Bach, Bach!


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

Mangia Monday!

“It is good food and not fine words that keeps me alive.”
-Moliere


Hello! I wish everyone a good day and hope you have a great week! It is spring break in my neck of the woods so both of my boys are home and I am watching my nephews. My posts are going to short and sweet this week!

Today I am sharing a couple of aioli recipes. We were discussing it on this wonderful BNR thread that I participate in in Etsy: The MMG BNR (more meaningful gifts). I decided to share with you also. Aioli can be used on sandwiches, as a sauce over vegetables or for just about anything that you can imagine! Enjoy!

"Shallots are for babies; Onions are for men; garlic is for heroes."
-Unknown


Lemon Aioli

Ingredients:

* 2/3 cup reduced fat mayonnaise
* 1 lemon, zested (use the zest)
* 2 tablespoons fresh lemon juice
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Directions:

1.) Mix together all the ingredients in a small bowl.
2.) Cover and refrigerate until you are ready to use. (will last about 2 days)



Tapanade Aioli

Ingredients:

* 1/2 cup reduce fat mayonnaise
* 1 lemon, zested (use the zest)
* 2 teaspoons fresh lemon juice
* 2 anchovy fillets, drained
* 2 cloves garlic, chopped
* 3 tablespoons pitted black olives (nicoise)
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper


Directions:

1.) Place the mayo, lemon zest, lemon juice, anchovies and garlic in a food processor.
2.) Process until smooth.
3.) Add the olives, salt and pepper and pulse a few times to incorporate the olives, do not puree them.
4.) Cover and refrigerate for at least 30 minutes before serving.
5.) Can be made 8 hours in advance and refrigerated.


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

Mangia Monday!

"Only two things in this world are too serious to be jested on, potatoes and matrimony."
-Irish saying.

Hello! Come on in and have look around. Today I have a tasty appetizer recipe to share with you. Truth be told - I even make these for dinner! They are easy to make a require very few ingredients - give them a try!

"The potato, like man, was not meant to dwell alone."
-Shila Hibben



Baby Potatoes with Blue Cheese Filling

Serves: 12

Ingredients:

* 12 large baby yellow potatoes, unpeeled
* 1/4 cup crumbled blue cheese
* 9 strips cooked bacon, finely diced
* Salt and pepper
* 2 Tbsp chives, finely chopped


Directions:

1.) Preheat oven to 400 degrees.
2.) Place potatoes in a pot with enough water to cover them.
3.) Cook on medium-high, until they are almost tender.
4.) Drain and cool.
5.) When the potatoes are cool enough to handle, cut off ends and discard.
6.) Cut each potato in half.
7.) Using 1/4 tsp measure spoon or a melon baller, scoop out potato, leaving a 1/4-inch shell.
8.) Reserve scooped-out potato.
9.) Combine reserved potato and blue cheese in medium bowl.
10.) Mix well to blend.
11.) Add in 3/4 off diced bacon and combine.
12.) Season to taste with salt and pepper.
13.) Scoop mixture into potato shells.
14.) Sprinkle with the remainder of the diced bacon.
15.) Place potatoes on a baking sheet and cook 7-10 min, until hot.
16.) Put potatoes on a serving platter and garnish with chives.


"Zen...does not confuse spirituality with thinking about God while one is peeling potatoes. Zen spirituality is just to peel the potatoes."
-Alan W. Watts


Bad Joke of the day:

What do you say to an angry 300-pound baked potato?
...Anything, just butter him up.


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