Mosaic Monday

“A candle loses nothing by lighting another candle”
-Proverb

Hello! I hope you had a wonderful weekend - don't they just FLY by? I know not everyone celebrates the holidays quite the same, but no matter how you choose (or not) to celebrate, you cannot deny the beauty of holiday lights! Today's mosaic is a different way to look at those lights! Enjoy!

"There are two kinds of light - the glow that illumines, and the glare that obscures."
-James Thurber



Thought of the Day:

“A smile is the lighting system of the face, the cooling system of the head and the heating system of the heart.”
-Unknown

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!

Wordless Wednesday!

Salivation Sunday

Hello!

Welcome to Salivation Sunday!
Until Thanksgiving I will be sharing recipes that I love to serve my guests!

Buon Appetito!

Today: Appetizers





Roasted Red Pepper Pesto Crostini

Serving Size: 1 crostini
Number of Servings: 24

Ingredients:

* 1 baguette, cut into 1/4-inch-thick slices
* 1/4 cup plus 2 tsp. extra-virgin olive oil
* 2 garlic cloves, peeled
* 1 cup roasted red peppers, coarsely chopped
* 2 Tbs. slivered almonds, toasted
* 3 Tbs. grated Parmigiano-Reggiano cheese
* 1/4 cup finely chopped fresh parsley
* 1 tsp. lemon juice
* Pinch of cayenne pepper
* Salt and freshly ground black pepper, to taste
* 4 oz. goat cheese


Directions:

1.) Preheat an electric panini press.
2.) Place baguette on a baking sheet & brush lightly (both sides) w/ 1/4 C. olive oil.
3.) Working in batches, place bread slices on panini press & cook until light brown.
4.) Transfer crostini to a baking sheet.
5.) While the crostini are still warm, rub the top of each w/ 1 of the garlic cloves.
6.) Set aside.
7.) In a food processor, combine red peppers, 1 garlic clove, almonds, parmigiano-reggiano, 3 Tbs. parsley, lemon juice, 2 tsp. olive oil & cayenne pepper.
8.) Pulse until a coarse puree forms.
9.) Season with salt and black pepper.
10.) Preheat an oven to 350°F.
11.) Place the crostini in a single layer on a baking sheet.
12.) Spread about 2 tsp. of the goat cheese on each crostini.
13.) Bake until the cheese is slightly soft & the crostini are warm, about 5 min.
14.) Transfer to a platter & top each crostini with 1 Tbs. of red pepper pesto.
15.) Sprinkle with the remaining 1 Tbs. parsley.






Dates Stuffed with Goat Cheese

Serving Size: 4 Dates
Number of Servings: 6

Ingredients:

*1 Tbs. olive oil
*2 Tbs. fine dried bread crumbs
*24 large dates, preferably Medjool
*1/4 lb. soft fresh goat cheese


Directions:

1.) Preheat an oven to 375°F.
2.) Lightly oil a baking dish just large enough to hold the dates in a single layer.
3.) In a small fry pan over medium heat, warm the olive oil.
4.) Add bread crumbs & cook, stirring, until bread crumbs are golden brown, 1 minute.
5.) Remove the pan from the heat, transfer the bread crumbs to a plate and let cool.
6.) Using a small knife, make a small lengthwise incision in each date.
7.) Carefully remove the pits.
8.) Stuff 1 tsp. of the goat cheese into the cavity left by each date's pit.
9.) Arrange the dates, with the goat cheese side facing up, in the prepared dish.
10.) Sprinkle the bread crumbs evenly over the top.

(Dates can be prepared up to this point, 24 hours in advance. Store, tightly covered, in the refrigerator.)

11.) Bake the dates until warmed through, 10 to 12 minutes.
12.) Transfer to a serving platter and serve warm.


I hope you are able to make these great recipes and enjoy them as much as I do.

Until Tomorrow:

Go Ahead and Indulge!