Tasty Tuesday

"I can't stand people that do not take food seriously."
-Oscar Wilde

Hello! I do not know if it is because I am Italian and grew up in a large Italian family, but my favorite food is Italian. My favorite Italian dish is braciola! Serve it with some polenta or pasta and a vegetable and you have a complete meal. Below is a recipe for braciola that I adapted to suit my tastes - Enjoy!

"I hate the man who eats without knowing what he's eating. I doubt his taste in more important things."
-Charles Lamb

Beef Braciola

Ingredients:

* 2 cloves garlic, peeled & minced
* 2/3 cup Italian parsley, stemmed & minced
* 2 large eggs
* 2 Tbsp Pecorino-Romano cheese, shredded
* 1/2 cup seasoned bread crumbs
* 4 Tbsp pine nuts, toasted
* Sea Salt and freshly grated pepper
* 1 lb lean ground beef
* 8 top round beef cutlets (about 2 Lbs.)
* Pan Searing Flour
* 3 Tbsp extra virgin olive oil
* 1 1/2 cups dry red wine
* 6 cups tomato sauce

Equipment Needed:

* Large bowl
* Waxed paper
* String
* Braising pan (oven safe)
* Thermometer

Directions:

1.) Preheat oven to 350 degrees.
2.) Prepare filling:
a.) Put ground beef in a large bowl.
b.) Add garlic, parsley, eggs, cheese, bread crumbs, pine nuts, salt & pepper.
c.) Mix well with hands until well-blended.
3.) Line work surface with waxed paper.
4.) Lay cutlets flat on waxed paper.
5.) Place about 1/3 cup filling on lower 1/3 of cutlet.
6.) Roll up cutlets and secure with string on either end.
7.) Season beef rolls with salt and pepper.
8.) Dust beef rolls lightly with pan-searing flour.
9.) Heat olive oil in large braising pan on med-high, until oil faintly smokes.
10.) Add beef rolls, seam-side down, to pan.
11.) Turn rolls when color changes 1/4 way up & seared side is light brown.
12.) Sear other side about 2 min, until brown.
13.) Remove from pan.
14.) Remove excess drippings from pan, leaving about 1 Tbsp in pan.
15.) Lower heat to medium & add wine.
16.) Stir to loosen browned bits on bottom of pan.
17.) Add tomato sauce & stir well to combine.
18.) Return meat to pan.
19.) Bring liquid to a simmer (180°).
20.) Cover & place pan in oven.
21.) Braise about 2 hours, until meat is very tender.

"The cuisine of a country is the only exact attestation of its civilization."
-Anonymous

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

Tasty Tuesday

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

Hello! I hope you are doing well - the sun is shining here, so I am fabulous! Today's recipe is an easy side dish, that can also serve as a main dish - you decide. I am not a cauliflower fan, but I really like this, hopefully you will also. Enjoy!

“A vegetable garden in the beginning looks so promising and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.”
-Gertrude Stein


Cauliflower and Spinach Gratin

Ingredients:

* 1 head cauliflower, broken into small florets
* 10 oz fresh spinach, stemmed (large stems only), rinsed
* Salt and pepper to taste
* 1 cup seasoned bread crumbs, divided
* 1/4 cup parmesean cheese, grated
* 1 jar (13 oz) alfredo sauce
* 1/2 cup mozzarella cheese, grated
* 1 Tbsp olive oil
* non-stick pan spray

Equipment Needed:

* 13x9x2 baking dish
* Large mixing bowl
* Small mixing bowl

Directions:

1.) Preheat oven to 350 degrees.
2.) Spray baking dish with non-stick spray and set aside.
3.) Add cauliflower and spinach to large mixing bowl.
4.) Season to taste with salt and pepper.
5.) Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella.
6.) Mix well and set aside.
7.) Topping: Combine 1/2 cup of bread crumbs, cheese & olive oil in small bowl.
8.) Add vegetable-cheese mixture to baking dish.
9.) Bake 40 min, uncovered, stirring halfway through.
10.) Remove from oven; sprinkle with topping.
11.) Return to oven; bake 15 min, until topping is light golden brown.


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

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

Wacky Wednesday Recipe

Hello! I had a friend ask if I would share my almond pasted cookie recipe - so here it is! I learned to make these cookies when I was a little girl and they have been a staple in our home as long as I can remember. They are very tasty and easy to make. A few hints: Don't make them to big, bite-sized is best, DO NOT overcook them or they will become hard and dry, I always double this recipe, and last but not least - follow the recipe to a 'T!' Enjoy!



Nicole's Almond Paste Cookies

Ingredients:

* 5 large egg whites
* 2 cups superfine sugar (you can put regular sugar through a food processor)
* 1 cup unseasoned bread crumbs
* 1 Lb. almond paste
* Sliced almonds & Cherries

Equipment Needed:

1.) Mixer
2.) Cookie sheets
3.) Parchment paper

Directions:

1.) Preheat oven to 350°
2.) Line baking sheets with parchment paper.
2.) Beat egg whites until smooth.
3.) Add remaining ingredients and mix thoroughly.
4.) Refrigerate dough for 2 hours, until firm.
5.) Roll into 1" balls. (wet hands to prevent sticking)
6.) Place dough balls onto cookie sheet.
7.) Top each ball with almond or cherry, pressing down softly in the center.
8.) Bake until lightly browned.

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!

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!