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!

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!

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!

Tasty Tuesday!

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

HELLO! I do not know about you, but we are big salad eaters in my home! The recipe I am sharing with you today is a favorite. Sometimes I add some shrimp to it and you have an entire meal! Enjoy!

“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


Warm Spinach & Portobella Mushroom Salad
Serves 4

Ingredients:

* 1 pkg (6 oz) portobella mushrooms, diced
* Salt and pepper to taste
* 1 Tbsp parsley
* 1 tsp thyme
* 3 Tbsp extra virgin olive oil Oil
* 1 pkg (6 oz) fresh baby spinach (clean & dry)
* 1 Tbsp balsamic vinegar
* Italian Bread

Directions:

1.) Preheat oven to 450 degrees.
2.) Season mushrooms to taste with salt and pepper.
3.) Toss mushrooms with 2 Tbsp. olive oil, parsley & thyme.
4.) Arrange in single layer on baking sheet.
5.) Roast 10-12 min, until tender. Set aside.
6.) Place spinach in large bowl.
7.) Add mushrooms; season to taste with salt and pepper.
8.) Toss with oil and balsamic vinegar.
9.) Serve warm with Italian bread.

Silly Joke of the Day:
Where do fortune tellers dance?
...At the crystal ball.

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

Souper Saturday!

"Strive not to be a success, but rather to be of value."
-Albert Einstein


Hello and Welcome! Today I have another wonderful soup recipe to share with you! Enjoy!


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


Vegetarian Potato, Leek, and Spinach Soup

Serves: 8

Ingredients:

*2 Tbsp extra virgin olive oil
*1 1/2 Cups potatoes diced
*1 Cup leeks cleaned and diced
*1 1/2 Cups mirepoix (carrots, celery & onion) diced
*2 Cartons vegetable stock
*1/2 tsp ground nutmeg
*1 Cup light Cream, at room temperature
*1 Pkg baby spinach cut into fine strips (chiffonade)
*2 tsp lemon juice
*1 Tbsp thyme, finely chopped


Equipment Needed:

* Stock/soup pot
* Hand blender (you can use a regular blender)
* Saute' pan

Directions:

1.) In a soup pot, soften vegetables in olive oil over medium-high heat, about 5 min. 2.) Stir occasionally, do not brown.
3.) Add vegetable stock to pot and bring to a bring to boil on high.
4.) Reduce heat and simmer 30-40 min.
5.) Carefully puree soup with hand blender in pot until smooth (or carefully pour into blender, puree and return to pot).
6.) Salt and pepper to taste.
7.) Add nutmeg and stir well.
8.) Remove soup from heat.
9.) Temper light cream (pour cream into bowl and slowly add 2 cups of hot soup to cream).
10.) Add cream mixture back into pot.
11.) Quickly saute' spinach.
12.) Add sauteed spinach to soup.
13.) Just before serving stir in lemon juice.
14.) Ladle into bowls and garnish with thyme.


"Do vegetarians eat animal crackers?"
-Author Unknown


Joke of the Day:

Little Emily was complaining to her mother that her stomach hurt. Her mother replied, “That’s because it's empty. Maybe you should try putting something in it." The next day, the pastor was over at Emily's family's house for lunch. He mentioned having his head hurt, to which Emily immediately replied, "That's because it's empty. Maybe you should try putting something in it."



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

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!