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!

Salivation Sunday

"Stressed spelled backwards is desserts. Coincidence? I think not!"
-Author Unknown

Hello! All my best to those of you in Irene's path, be well! Once you have recovered, I think a nice dessert is in order and what can be better than Tiramisu? After all it means, 'Pick Me Up' in Italian!! Enjoy!

“Life is uncertain. Eat dessert first.”
-Ernestine Ulmer

Tiramisu

Ingredients:

* 1/2 cup granulated Sugar
* 3/4 cups espresso or strong regular coffee
* 2 Tbsp coffee liqueur
* 12 ladyfinger cookies
* 2 cups heavy cream
* 8 oz mascarpone cheese
* 1/2 cup confectioners' sugar, sifted
* 1/2 cup sweet Marsala wine
* 2 tsp vanilla extract
* Cocoa Powder

Equipment Needed:

1.) 8 - 6 ounce glasses (or serving dishes)
2.) Stand mixer
3.) Food processor w/blade attachment
4.) Cookie sheet
5.) Rubber Spatula

Directions:

1.) Prepare syrup:
a.)In small saucepan combine sugar & coffee.
b.) Bring to boil on med-high, stirring occasionally.
c.) Remove from heat and add 2 Tbsp coffee liquor.
d.) Allow syrup to cool to room temp before using.
2.) Line cookie sheet with plastic wrap.
3.) Dip each ladyfinger into room temp. coffee syrup.
4.) Let cookies set briefly on cookie tray to allow ladyfingers to absorb syrup.
5.) Cut ladyfingers in half width-wise.
6.) Arrange pieces in single layer on bottom of serving glasses.
7.) Set aside.
8.) Prepare tiramisu filling:
a.) Whip 2 cups of heavy cream to medium peaks in a stand mixer; set aside.
b.) Add mascarpone cheese, powdered sugar, wine, vanilla extract, to food processor.
c.) Pulse 10-12 times, until all ingredients are well-combined.
9.) Transfer cheese mixture to larger mixing bowl; add whipped cream.
10.) With spatula, fold whipped cream into cheese mixture until well combined & the consistency of soft-to-medium peak whipped cream.
11.) Cover ladyfingers with tiramisu filling to top of serving glass.
12.) Level with spatula.
13.) Refrigerate at least 3 hours or overnight, covered.
14.) Prior to serving top filling with sifted cocoa powder.

(adapted from a Wegman's recipe)

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

Salivation Sunday

"Avoid fruit and nuts. You are what you eat."
-Jim Davis

Hello! Happy Sunday everyone - I hope you are enjoying your weekend! Today I have an easy recipe to share with you for a weekend brunch or anytime for that matter. Enjoy!


"As for butter versus margarine, I trust cows more than chemists."
-Joan Gussow

Breakfast Souffle with Yogurt Sauce

Ingredients:

* Non-stick cooking spray
* 6 Tbsp granulated sugar & extra for sprinkling
* 9 eggs, whites and yolks separated
* 1 tsp vanilla extract
* 1/4 cup + 1 tsp sifted flour, divided
* Powdered sugar
* 3 Tbsp preserves (I use Raspberry, Blueberry & Blackberry)
* 1/2 cup blended low-fat vanilla yogurt

Equipment Needed:

* 8x8x2 casserole dish
* Electric mixer

Directions:

1.) Preheat oven to 375 degrees.
2.) Spray casserole w/non-stick spray & sprinkle a bit of sugar on bottom.
3.) Beat egg whites w/electric mixer in a clean bowl until frothy, about 30 secs.
4.) Slowly add 6 Tbsp sugar, beating as sugar is added, until soft peaks form.
5.) Beat egg yolks and vanilla with a fork in separate bowl, until blended.
6.) Fold egg yolk mixture slowly & gently into egg whites until incorporated.
7.) Slowly sprinkle w/flour, folding after each addition, until flour is mixed in.
8.) Pour into prepared dish.
9.) Bake 18-20 min, until golden brown and puffed.
10.) Sprinkle with powdered sugar.
11.) While souffle is baking, mix yogurt & preserves in a bowl to make sauce.
12.) Immediately scoop souffle into bowls & top with yogurt sauce.


"A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do."
-P.J. O'Rourke

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

Tasty Tuesday

Hello! Is it hot in your neck of the woods? If so, I am sure a simple summer salad is just what you need for dinner! Enjoy today's recipe - it is very delicious!


Grilled Peach, Prosciutto & Parmigiano-Reggiano Salad
Serves 4

Ingredients:

* 4 Tbsp pine nuts
* 4 peaches, each pitted & sliced into 4 wedges
* 2 Tbsp olive oil
* 1/4 tsp salt
* 1/2 tsp granulated sugar
* 1/2 lb Parmigiano-Reggiano wedge, cut in 12 wedges
* 12 slices prosciutto, sliced very thin
* Fresh black pepper
* 2 Tbsp olive oil
* Balsamic vinegar for garnish
* 32 Arugula leaves

Directions:

1.) Preheat oven to 375 degrees.
2.) Preheat grill to medium-high.
3.) Toast pine-nuts 3-4 min on baking sheet in oven. Let cool; turn off oven.
4.) Toss peach slices with olive oil; season with salt and sugar.
5.) Grill on medium-high, until peaches are char-marked.
6.) Chill peaches.
7.) Arrange salad on four chilled plates.
(3 cheese wedges, 3 prosciutto slices, 1 Tbsp. pine nuts, 4 peach wedges & 8 arugula leaves on each plate)
8.) Season with fresh black pepper.
9.) Drizzle extra-virgin olive oil and drop balsamic on plate for decoration.


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



(FYI: Christmas in July is still going on in my shop!)

Tasty Tuesday

It is Tuesday, the sun is shining, the birds are singing - aah!!!! Do you know what that means? No more cooking in the oven, the grill rules once again! I love fish, but do not like cooking it in the oven very much - my preferred method is in a pouch on the grill! It is so easy and delicious! Enjoy!



Halibut: Grilled in Foil
Serves: 4

Ingredients:

* 8 Halibut fillets (4 oz each)
* Salt and pepper
* 8 sprigs fresh thyme
* 2 lemons, sliced into 16 thin slices, seeds removed
* 8 fresh bay leaves

Equipment Needed:

* Aluminum foil (8 sheets)
* Non-stick spray
* Grill

Directions:

1.) Preheat grill on high for 10 minutes.
2.) Spray 4 pieces of foil w/ non-stick spray & place 1 fillet in center.
3.) Season fish with salt and pepper.
4.) Top each fillet with 2 thyme sprigs, 4 lemon slices, and 2 bay leaves.
5.) Layer another fillet on top, making a "sandwich."
6.) Season with salt and pepper.
7.) Cover with other piece of foil.
8.) Crimp edges to form tightly sealed packet.
9.) Reduce grill heat to medium.
10.) Grill uncovered, 8-10 min, or until internal temp reaches 130°.
11.) Carefully poke holes in foil packet avoiding steam.
12.) Let rest at least 2 minutes before serving.

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

Tasty Tuesday

"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith

Hello! Today I wanted to share a low-calorie recipe with you - it is still very filling and satisfying, no worries! Serve it as a main dish or a side for a large get together and Enjoy!

(P.S. I am allergic to eggplant, but when I really want this dish I soak the eggplant in milk overnight and it becomes edible.)


“I doubt that the imagination can be suppressed. If you truly eradicated it in a child, he would grow up to be an eggplant.”
-Ursula K. LeGuin


Eggplant Parmesan

Ingredients:

* 3 cups tomato sauce, divided
* 2 medium eggplants, trimmed, sliced in 1/2-inch rounds
* 3 Tbsp extra-virgin olive oil
* 1/4 cup seasoned bread crumbs
* 1/2 cup Parmigiano-Reggiano, grated, divided
* Fresh black pepper to taste
* 1 cup mozzarella cheese, grated


Equipment Needed:

* Small roasting pan
* Non-stick cooking spray
* Foil

Directions:

1.) Preheat oven to 450 degrees.
2.) Spray bottom and sides of pan with non-stick spray.
3.) Spread 1 1/2 cups of sauce on bottom of roasting pan.
4.) Top with overlapping layers of eggplant slices.
5.) Drizzle eggplant with olive oil.
6.) Top eggplant with an even layer of bread crumbs.
7.) Sprinkle with half the grated cheese.
8.) Season to taste with black pepper.
9.) Top with remaining sauce and remaining grated cheese.
10.) Bake, covered, 40 min or until eggplant is tender.
11.) Remove from oven and spread mozzarella cheese over the top.
12.) Return to oven, uncovered, 2-3 min, until cheese melts.
13.) Let rest 15 min before serving.


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

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

Temptation Thursday

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

Hello! I do not know about you but I LOVE yams and sweet potatoes, so when I find a recipe using one of those ingredients I go for it! This waffle recipe is WONDERFUL, you will not be disappointed. Enjoy!


Yam Waffles
Serves 4

Directions:

* 1 large yam (about 3/4 lb), ends trimmed
* 2 cups buttermilk pancake mix
* 1 3/4 cups water
* 1 Tbsp vegetable oil
* Nonstick cooking spray
* 2 pints strawberries, hulled, sliced and macerated

Equipment Needed:

* Waffle Maker

Directions:

1.) Preheat waffle iron.
2.) Pierce yam 4 or 5 times with tines of fork.
3.) Microwave on high until tender, 8-10 min; cool slightly.
4.) Cut in half, then remove yam from skin, using folk to break up slightly.
5.) Discard skin.
6.) Combine pancake mix, 1 3/4 cups water, and oil in large mixing bowl.
7.) Whisk until smooth.
8.) Add yam, whisking until well blended.
9.) Lightly coat waffle iron with cooking spray.
10.) Spoon batter into waffle iron.
11.) Close lid and bake until brown, 6-8 min or as directed.
12.) Repeat with remaining batter, coat iron with cooking spray each time.
13.) Serve warm with berry topping.

“A woman is as old as she looks before breakfast”
-Edgar Watson Howe

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

"Souper" Saturday

Hello! I hope you had an enjoyable week - mine flashed by in the blink of an eye! Today's soup recipe is as easy as homemade soup comes and on a rainy day like today it is sure to satisfy. Enjoy!


Lentil & Spinach Soup

Ingredients:

* 1 Tbsp olive oil
* 1 cup onions, chopped
* 1 cup carrots, matchstick size
* 1 jar salsa (use your favorite)
* 1 1/4 cups red lentils, rinsed
* 1 pkg (10 oz) spinach, stems removed
* 6 cups water
* 1 loaf Italian bread

Equipment needed:

* Large saucepan

Directions:

1.) Heat oil in large saucepan on low.
2.) Add onions and carrots and cook, covered, on low for 5 min.
3.) Stir in salsa, lentils, spinach, and water.
4.) Heat to boiling, about 5-6 min.
5.) Reduce heat to low and cover.
6.) Simmer 30-35 min until lentils are tender.
7.) Serve with bread.


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

Tasty Tuesday

I will be the first to admit it - I am not very adventurous when it comes to vegetables. Peas, corn, carrots, beans, beets - that is about it. However, my husband LOVES vegetables of all kinds, especially the ones that tend to be bitter such as broccoli-rabe, kale, brussels sprouts, etc..

Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!

“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
-Dave Barry


Roasted Brussels Sprouts & Smoked Bacon

Ingredients:

* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved

Directions:

1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.

“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
-P.J. O'Rourke

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!

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!

Souper Saturday

"A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well."
-Henny Youngman

Hello! I hope you are doing well on this fine Saturday. Do you have any plans? If so, have fun. Today's soup recipe is an oldie, but goodie! Now, I am not a big fan of onions, but I will eat this soup up in a flash! Enjoy!

"It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it."
-M.F.K. Fisher


(Photo: Wegman's)

French Onion Soup

Ingredients:

* 2 Tbsp extra virgin olive oil
* 8 cups yellow onions, peeled, thinly sliced
* 3 cloves garlic, minced
* 1 tsp dried thyme
* 1/2 cup white wine
* 1 cup beef gravy (use your favorite)
* 4 cups chicken stock
* 1 Tbsp Worcestershire sauce
* 2 bay leaves
* 1/4 cup Parmesan cheese, grated
* Salt and pepper to taste
* 1 1/2 cups seasoned croutons
* 6 slices mozzarella cheese (1/2" thick)
* Crusty Italian Bread

Equipment Needed:

* Stockpot
* Baking sheet lined with foil
* 6 - 2 cup oven-proof soup bowls

Directions:

1.) Heat stockpot on medium-high.
2.) Add olive oil and onions.
3.) Cook, stirring, 6-8 min until onions begin to brown.
4.) Reduce heat to medium.
5.) Mix in garlic, cook, stirring 3-4 min, until slightly browned.
6.) Add thyme; cook, stirring, 2 min.
7.) Pour in wine, stirring to loosen browned bits from bottom of pan.
8.) Cook 2-3 min.
9.) Add gravy, stock, Worcestershire, and bay leaves; bring to a simmer.
10.) Cook 15 min.
11.) Preheat oven to broil with rack set 6-inches from top.
12.) Cook stock mixture 10 min while oven preheats.
13.) Place soup bowls on lined baking sheet.
14.) Ladle soup into bowls; season with salt and pepper.
14.) Add 1/4 cup croutons to each bowl.
15.) Top each bowl with one slice cheese.
16.) Broil 4-5 min until well-browned and bubbly
**Watch carefully so the cheese does not burn**
17.) Serve with bread.

Thought of the Day:

"Winter is nature's way of saying, "Up yours.""
-Robert Byrne

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!

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!

Temptation Thursday!

“If you have an apple and I have an apple and we exchange these apples then you and I will still each have one apple. But if you have an idea and I have an idea and we exchange these ideas, then each of us will have two ideas.”
-George Bernard Shaw

Hello! I hope everyone is having a great week! Today's recipe is really yummy - my kids love it! It only looks complicated, if you have all the ingredients ready it is very easy to make! Enjoy!

“When the apple is ripe it will fall.”
-Irish Proverb


Caramel Apple Lasagna
Serves: 8

Ingredients:

* 5 medium apples, cored, peeled, sliced very thin
* 1 lemon, sliced in half added to 4 cups water
* 1 1/4 cup sliced almonds
* 3 Tbsp unsalted butter, melted
* 3 sheets phyllo dough, thawed per package
* 4 Tbsp. Cinnamon-sugar mix (see below)
* 1/2 Tbsp unsalted butter
* 3/4 cup caramel apple dip
* Powdered sugar
* Vanilla ice cream

Equipment Needed:

* Cookie sheet
* Mandolin (for really thin apple slices)
* Parchment paper

Directions:

1.) Preheat oven to 350 degrees
2.) Place sliced apples in lemon water to prevent browning.
3.) Toast almonds on cookie sheet until light brown.
4.) Place one sheet phyllo onto clean, dry cutting board.
5.) Brush phyllo with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
6.) Place second phyllo sheet on top of first.
7.) Brush with 1 Tbsp butter & sprinkle with 1 Tbsp cinnamon-sugar.
8.) Top with last phyllo sheet & brush with remaining butter.
9.) Slice dough into 24 equal size squares.
10.) Slide squares onto parchment lined cookie sheet.
11.) Bake until golden brown, 10-15 min.
12.) Watch carefully so they do not get too dark.
13.) Drain apples.
14.) Melt 1/2 Tbsp butter in a pan on high.
15.) Add apples to pan & sprinkle with remaining cinnamon-sugar mixture.
16.) Cook until soft, 5-8 min.
17.) Melt caramel dip in small saucepan on medium; stirring occasionally.
18.) Reduce heat and keep warm.
19.) Place 2 Tbsp apples, 1 tsp caramel and 1 Tbsp almonds on on 8 phyllo squares.
20.) Layer another phyllo square over top and repeat 2 times.
21.) You will have 8 desserts with 4 phyllo squares in each.
22.) Garnish each dessert with almonds, apple pieces and powdered sugar.
23.) Serve immediately.


Cinnamon-Sugar Mix

Ingredients:

* 1 cup sugar
* 1/4 cup cinnamon

Directions:

1.) Mix together cinnamon and sugar.
2.) Store in a dry, well sealed container.
3.) Use as needed.


Thought of the Day:

“An apple a day keeps the doctor away.”
-Proverb

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

Tasty Tuesday

“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

Hello! Have the dog days of winter got you down? Well don't let them! Try this slow cooker recipe and it will put smiles on the faces of your entire family! What is not to love? It is easy to make, fairly inexpensive and is truly a comfort food that will warm you to your cockles! ENJOY!

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


Slow Cooked Hunter Chicken

Ingredients:

* 1 pkg split chicken breasts w/ ribs, drums & thighs (3 Lbs)
* salt and pepper to taste
* flour (for coating)
* 2 Tbsp vegetable oil
* 2 cloves garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 6 Tbsp all-purpose flour
* 2 cups dry red wine
* 32 oz chicken stock
* 1 cup white mushrooms, sliced
* 1 can Italian style tomatoes
* 2 tsp Herbs de Provence
* 1 Tbsp tarragon, chopped
* Crusty Italian bread

Equipment Needed:

* 6-8 qt slow cooker
* large braising pan


Directions:

1.) Season chicken with salt/pepper & dust with flour.
2.) Heat oil on medium in braising pan.
3.) Brown chicken pieces lightly on all sides, 8-10 min.
4.) Remove chicken & place in slow cooker.
5.) Discard all but 1 Tbsp oil.
6.) Lower heat to medium-low.
7.) Add garlic & mirepoix to pan; cook 2-3 min, stirring frequently.
8.) Stir in all-purpose flour and mix well.
9.) Add wine and stir.
10.) Slowly mix in chicken stock and bring to simmer.
11.) Pour stock mixture over chicken in slow cooker.
12.) Add mushrooms, tomatoes, and herbs, mix well.
13.) Cover & cook on HIGH 3-4 hours or LOW 6-7 hours.
14.) Remove chicken & arrange on a large serving platter.
15.) Stir tarragon into sauce; season to taste with salt and pepper.
16.) Pour sauce over chicken and serve w/ bread.

(P.S. Dunking the bread in the sauce is DIVINE!)

Thought of the Day:

"People who count their chickens before they are hatched act very wisely, because chickens run about so absurdly that it is impossible to count them accurately."
-Oscar Wilde

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

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!

Tasty Tuesday

“Get up and dance, get up and smile, get up and drink to the days that are gone in the shortest while.”
-Simon Fowler

Hello! Can you believe the New Year is upon us? I cannot believe how quickly 2010 has passed! I have a great drink recipe to share with you - it is one of my favorites, in fact I may make it too much. Enjoy!

“It is well to remember that there are five reasons for drinking: the arrival of a friend, one's present or future thirst, the excellence of the wine, or any other reason.”
-Latin Proverb


Winter Mimosa
Serves 2

Ingredients:

* 1 cup water
* 1 cup sugar
* 1 1/2 Tbsp whole cloves
* Cocktail Sugar
* 2 oz Asti or champagne
* 1 clementine orange, un-peeled, cut in half
* 1 oz vanilla vodka
* 2 oz orange juice
* fresh raspberries

Equipment Needed:

* Cocktail shaker
* Muddler
* 2 champagne glasses

Directions:

1.) Make clove simple syrup:

a.) Add water, sugar, and cloves to small saucepan on low.
b.) Cook, stirring, until sugar is dissolved.
c.) Chill and strain out cloves.
d.) Set aside 1 1/2 oz syrup; refrigerate remainder for other uses.

2.) Moisten glass rims w/citrus wedge & coat with cocktail sugar.
3.) Chill glasses.
4.) Pour 1 oz asti into each chilled champagne glass.
5.) Muddle orange and syrup in bar shaker; fill with ice.
6.) Add vodka and orange juice.
7.) Shake and strain into glasses.
8.) Garnish with raspberries.


Thought of the Day:

"Look at everything as though you were seeing it either for the first or last time."
-Betty Smith

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

Tasty Tuesday

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

Hello! I hope you are well and taking time to enjoy the season! Make sure to slow down and remember what is really important: Family! The recipe I am sharing today is a great way to treat your family when they awake - it is a YUMMY and filling breakfast! ENJOY!

"My soul is dark with stormy riot, Directly traceable to diet."
-Samuel Hoffenstein


Berry Breakfast Cobbler
Servings: 4

Ingredients:

* 1 1/2 Tbsp butter, softened
* 1/2 cup granulated sugar
* 2 cups assorted berries (raspberries, blueberries,etc.), diced small
* 2 cups prepared pancake batter (your choice)
* 1 tsp vanilla extract
* 1/2 cup mascarpone cheese
* 1/4 cup real maple syrup

Equipment Needed:

* 4 - 4" ramekins

Directions:

1.) Preheat oven to 350 degrees.
2.) Butter bottom and inside of ramekins.
3.) Pour sugar into one ramekin.
4.) Turn ramekin until all inside surfaces are coated with sugar.
5.) Pour remaining sugar in 2nd ramekin & repeat.
6.) Continue until all ramekins are sugar-coated.
7.) Reserve excess sugar.
8.) Evenly distribute fruit among ramekins.
9.) Combine pancake batter, and vanilla in small bowl.
10.) Spoon over fruit.
11.) Sprinkle with reserved sugar.
12.) Place ramekins on center rack of oven.
13.) Bake 25-30 min (until centers are firm and tops lightly browned).
14.) Mix mascarpone with maple syrup in small bowl.
15.) When cobblers are done, remove from oven.
16.) Top each cobbler with a dollop of mascarpone.


Thought of the Day:

"Whatever you are be a good one."
-Abraham Lincoln

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

Souper Saturday!

“Soup of the evening, beautiful Soup!”
-Lewis Carroll

Hello! In our home we have quite a few traditions and one of them is making Stracciatella soup for Christmas. Stracciatella (from Italian stracciato, meaning, "torn apart") is an Italian egg-drop soup. It is prepared by beating eggs and adding grated Parmesan cheese, salt, pepper, nutmeg and then adding this mixture to boiling broth. It is not difficult to make and very tasty! Enjoy!

“I sick of "soup of the day" it's time we made a decision, I want to know what "soup from now on" is."
-Mitch Hedberg


Stracciatella Soup

Ingredients:

* 1 Tbsp olive oil
* 1 medium clove garlic, minced
* 2 cups mirepoix (diced carrots, celery & onion)
* 2 cartons (32 oz each) chicken stock
* 6 oz baby spinach, cut into fine strips
* 1 Tbsp fresh parsley, chopped
* 4 large eggs
* 1 Tbsp nutmeg
* 6 Tbsp Parmigiano-Reggiano cheese, grated
* Italian bread

Directions:

1.) Heat oil in large pot on medium until it faintly smokes.
2.) Add garlic and mirepoix, cook for 3-5 min.
3.) Add chicken stock & simmer 5-8 min.
4.) Stir in spinach and parsley.
5.) Crack eggs into mixing bowl.
6.) Break yolks but do not mix or whip.
7.) Gently fold in 3 Tbsp cheese.
8.) Using large spoonfuls, add half egg and cheese mixture to soup & stir.
9.) Egg mixture will cook quickly in hot soup, forming thin strips.
10.) Add remaining egg mixture; stir until all egg is set, 1-2 min.
11.) Stir in nutmeg.
12.) Remove from heat & add remaining cheese.
13.) Season to taste with salt and pepper.
14.) Ladle into bowls and serve with bread.


Though of the Day:

"When you start treating people like people, they become people."
-Paul Vitale

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