Orzo Stuffed Peppers

Ingredients

5-6 Tomatoes, chopped
2 zucchini, grated
1 onion, chopped
1 cup shredded pecorino romano, plus more for sprinkling
1/4 cup olive oil
3 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
4 cups chicken broth
1/1/2 cups orzo
8 Sweet bell peppers (red, yellow, orange)

Directions

Preheat the oven to 400*.  Combine tomatoes, zucchini, onion, cheese, olive oil, garlic, salt, and pepper, in a large bowl.

Meanwhile, bring the chicken broth to boil, and add the orzo.  Cook for 4 min, the orzo will only be partially cooked.

Drain the orzo, reserving the broth and add the orzo to the large bowl with the vegetables.  Stir to combine.

Slice the tops off the peppers and remove all seeds.  Fill the bottom of a 9x13 pan with the remaining broth.  Fill the peppers with the vegetable mix and place them into the 9x13 pan.  Cover the dish and bake for 40 minutes.  Remove the foil sprinkle the top with cheese and bake until brown and bubbly, about another five minutes.  

Buon appetito!!

Chicken Parmeasn

 

Ingredients

3 tablespoons olive oil
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, or  marinara sauce
1/2 cup shredded mozzarella
1/2 cup shredded provolone
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle cheese over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with your favorite pasta!

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Quick Veggie Quesadillas

Ingredients:

6 large tortillas
1 can black beans, drained
1 can white corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 small red onion, chopped, or substitute scallions
1 tbs garlic, minced
2 tbs lime juice
2 tbs olive oil
1 tsp cumin
Salt and Pepper to taste
1 cup shredded cheddar


Directions:

In a small glass bowl; microwave garlic and olive oil together for one min.  Ensure that you cover the bowl with a paper towel, it will splash! Combine beans, corn, peppers, and onions. Sprinkle with lime juice and olive oil, mix well.  Fill tortillas with bean mixture and sprinkle with cheese.  Fold in half and grill in pan or George Foreman grill, or Panini machine.  Serve with salsa or sour cream!


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Eggy in a Helmet

Also known as Eggy in a Basket this is a simple fun breakfast!

Ingredients

1 Egg

1Piece of Toast

Butter or Pam

Directions

Using the cookie cutter of your choice (or you can cut out a circle) cut a whole in the middle of the bread.  Butter the skillet and lay down the bread.  Crack the egg right into the middle of the bread, flip, and cook until desired firmness.  I like to toast the center of the bread on the side of the skillet and serve with jelly.  Buon appetito!

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Chicken Noodle Soup

When I get a craving for soup, I make it, and I make a ton! To freeze or distribute at will...

You can use leftover chicken, or bake 2 pounds of chicken thighs (they're the best!) or like me, cheat and get 2 roaster chickens from the grocery!

2 pounds of chicken or two roaster chickens

1 Bunch of carrots, chopped

1 Bunch of celery, chopped

1 Large onion, chopped

1 Bag frozen corn

10 cups of chicken broth

Salt and Pepper to taste

Combine all ingredients in a stockpot and simmer for 1 hour, serve with your choice of noodle! Easy Peasy!

*You'll notice I didn't say anything about the "Noodle" portion.  I make my noodles separately and then add them when I'm ready to eat.  It works out nicely when you want to freeze the soup!  Buon appetito!!

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Radish Salsa

4-5 Medium Radishes, Chopped

1/2 Cup Cilantro, Chopped

1 English (seedless) Cumcumber, Chopped

6-7 Green Onions, Chopped

Lime Juice, Salt, Olive Oil to taste

Mix all and enjoy with some chips or mix it into hummus and dip with carrots!  Buon appetito!!



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Zucchini Pizza

Did you know August 4th is National -Leave Zucchini on your Neighbor's Porch- Day?  I didn't either, but I can see why it is!  I am overflowing with zucchini and tomatoes.... But I can't complain because it's all delicious!  While I cheated and bought the dough from a local Italian Bakery, it was whole wheat dough and delicious!

1 Lb Pizza Dough

3-4 Zucchinis, sliced

1 small onion, chopped

Olive Oil for Sauteing

2 Cups Pizza Cheese Mix (Mozzarella, Prove lone, Romano, Parmesan)

Italian Seasoning.

Saute the zucchinis and onions with olive oil in a large pan, until caramelized.  In the mean time let the dough come to room temperature (if it was in the fridge), and spread onto pizza pan/stone.  Lightly put some olive oil on top and cover with Italian spices.  Take the zucchini pan  and liberally spread veggies over pizza.  Top with cheese and bake on the top rack of the oven (so the cheese browns slightly) at 375* for 20 min, or until dough is firm and cheese is the right color brown.  Slice and Serve!  Buon appetito!! 

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Strawberry Pie

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water


Technique:
Set aside 4-5 berries for decoration on top. Mash remaining berries (by hand, it's yummier that way!) and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture in pastry shell, add strawberries on top. Chill for several hours before serving. Serve with homemade vanilla ice cream! Buon appetito!

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Valentine's Day Cooking for Boys

If the way to a man's heart is through his stomach, using pizza is the express train.  This is just a special treat I put together for my boys (3 & 4.5 & 30) on Valentine's Day!

Ingrediants:

Pizza Dough
Pizza Sauce
Mozerella Cheese
Peperoni


Technique:

Spread the Dough on your pizza pan or pizza stone.  Spread sauce and cheese on the dough.  Arrange peperoni in a heart shape.  As an added adult treat I like to cover the crust in olive oil and fresh ground Italian seasonings.

Have some cupcakes for dessert and you've got LOVE!


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Scallops and Greens

Ingredients

1 lb large scallops, patted dry
1 container spring mix letuce
2 tbs butter
Salt
Pepper

Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1/4 cup Dijon mustard
1/4 cup whole milk or cream
2 cloves garlic, chopped
1 tbs Italian spices

Technique

In a saucepan melt the butter, meanwhile salt and lightly pepper the scallops on both sides.  Add the scallops to the pan once all the butter is melted.  Brown for 2-3 min each side.

While the scallops are browning whisk all the ingredients for the dressing and spoon over the lettuce mix.  Remove scallops from pan and place ontop of lettuce.  Serve with your favorite wine.  May I suggest a dry Riesling.
Buon appetito!


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Tortellini Soup

This picture doesn't portray well the deliciousness of this soup, but then again it's not a very pretty soup.  It's perfect for a winter weekday meal as it's easy and takes very little prep work.  It's one of my family's favorites.

Ingredients:
2 T. unsalted butter
4 cloves garlic, minced
1 c. onion, chopped
4 c. vegetable broth
2 c. water
1 bag (9oz) frozen cheese tortellini
1 (14.5 oz) can diced tomatoes (petite diced is the best for this soup)
5 oz. fresh baby spinach, chopped
1 egg
1/2 c. grated parmesan cheese

How:
In a large saucepan, melt the butter over medium.  Add the onion and saute until soft, about 5 minutes.  Add garlic and saute until fragrant, about 30 seconds.

Add the broth and water and bring to a boil.  Add the tortellini and cook for 5 minutes, or less if using fresh pasta.

Add the tomatoes, including their liquid and simmer about 4 minutes.

Stir in the spinach and cook 1-2 minutes.

Whisk together the egg and cheese and slowly add to the soup, whisking the soup as it's added.  Cook about 3 more minutes in order to cook the egg.

Enjoy!

~At the end of the summer, I'll add basil from my garden.  It's not essential, so I won't buy it in the winter specifically for this soup, but it's nice when it's "free" from my garden.

~adapted from this recipe

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Not Your BoxedTuna Cassarole

I heartily dislike crunchy things on top of my casseroles or macaroni and cheese.... 

Ingredients

1 package shell noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese (extra for topping)
2 (6 ounce) cans tuna, drained
2 heads broccoli, chopped

 

Technique

Preheat oven to 350 degrees.  Coat a casserole dish with cooking spray.
Boil noodles according to package directions or until al dente.
In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and stir until the sauce thickens.  Add cheese to mixture, and stir until cheese is melted and mixture is well blended. Stir in tuna, broccoli, and noodles. Spread evenly in prepared dish.
Bake in preheated oven for 30 minutes.

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Brendan's Mac and Cheese

This is my go-to side dish for nights when I have no idea what to serve with dinner.  This quickly became a favorite in my house and is now known simply as "mac and cheese".

Ingredients:

1 1/2 T. butter or margarine

1 c. orzo pasta

1 3/4 c. reduced sodium chicken broth

3/4 c. grated parmesan cheese

salt and pepper (optional)

basil, cut into a chiffonade(optional)

How:

Melt the butter in a large skillet over medium heat.  When melted stir in the orzo to coat and toast for a minute.  Pour in broth and simmer for about 15 minutes or until liquid is barely gone.  Stir in parmesan cheese.  Add salt and pepper, and basil if you choose.

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Simple Buttercream

I think my mom makes a very yummy buttercream that's perfect for cakes and cookies.  I just never knew how easy it was.  I'm in search of the right buttercream for my daughter's first birthday cake and this one got her seal of approval immediately.

Ingredients:

1 lb. of powdered sugar

1/2 c. shortening

1/2 c. butter, softened

1/3 c. 2% milk

1 t. vanilla

1/4 t. almond extract

How:

Mix the sugar, shortening and butter in an electric mixer until combined.  It will look very grainy, like soft sand.  At this point, gradually add the milk in while mixing until it reaches a spreadable consistency.  Then mix in the vanilla and almond.

I love this on sugar cookies that are slightly cold, but then again, I just ate a whole bunch from a bowl!

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Enchiladas Verde con Pollo

I started making these when I was diagnosed with gestational diabetes. If you choose the correct tortillas, each enchilada can have only 17 grams of carbs. Don't be scared off by the thought of "diabetes food", though. My baby is almost 11 months old, and I'm still making them. Low on carbs, high on flavor!

Ingredients:

1 c. mild green salsa

1/4 c. cilantro

1/4 c. parsley

1 T. lime juice

2 garlic cloves

2 c. chopped cooked chicken

3/4 c. shredded mozzarella cheese

6 flour tortillas (or any tortilla of your choice, as long as it's 6 to 8 inches in diameter)

1 medium lime, cut into wedges

How:

Preheat to 350. Spray 11x7 baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.

Mix half of the sauce mixture, the chicken, and 1/4 cup of the cheese. Spoon about 1/4 c. chicken mixture onto each tortilla. Roll around filling and place the seam side down in the baking dish.

Pour the reserved sauce mixture over the enchiladas. Sprinkle with remaining 1/2 c. cheese. Bake, uncovered 20 minutes or until hot. Serve with lime wedges.

~If you are not watching your carbs, I recommend using a little extra sauce on top. Instead of 1 cup of salsa, I would use 1 and 1/4 cups to make the sauce, so you'll have a little extra to go around.

~Original recipe from Betty Crocker's Diabetes Cookbook by Richard Bergenstal, Diane Reader and Maureen Doran
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Amatriciana Sauce

This is easy enough to be a go-to dinner, but tasty enough for company. I first had Amatriciana sauce in Murano, Italy and knew that I had to find a recipe so that I could relive the experience back home. Giada came to the rescue with this delicious and easy sauce.

Ingredients:

2 T. olive oil

8. oz. pancetta, diced

1 yellow onion, finely chopped

2 garlic cloves, minced

Pinch of dried crushed red pepper flakes

1 28 oz can of tomato puree, or crushed tomatoes

1/2 t. sea salt (or just salt if you don't have sea salt)

1/2 t. ground black pepper

1/2 c. Pecorino Romano cheese

In a large heavy skillet, heat the oil over medium. Add the pancetta and saute until golden brown, about 8 to 10 minutes. Add the onion and saute until tender, about 5 minutes. Add the garlic and red pepper flakes and saute about 30 seconds or until fragrant. Stir in the can of tomatoes and salt and pepper. Simmer, uncovered, on medium low until the sauce thickens, between 15 and 20 minutes. Stir in the cheese. Season with more salt and pepper to taste.

~I recommend using a long pasta for this sauce. In Italy it was served with Bucatini, but I can't find that anywhere near me. I use spaghetti or linguini.

~Serve with a salad and enjoy!

~Original recipe can be found in Everyday Italian by Giada de Laurentiis
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Mushroom and Feta Frittata

Ingredients:

~1 c. chopped onion

~1 T. olive oil

~1/3 of a 10 oz. package of frozen spinach, defrosted and water squeezed out

~3/4 c. chopped button mushrooms (or any other kind you like)

~3/4 c. crumbled tomato and basil feta

~1/2 mozzarella cheese, shredded

~7 eggs, beaten

How:

Preheat the oven to 350 degrees and grease a 9x9 casserole dish, or a 7x11 casserole dish On the stove in a medium skillet, heat the oil over medium. Add onion and cook until soft. Add mushrooms and cook 1 minute. Add spinach and cook until warmed.

Put the veggie mixture in the bottom of the casserole. Add the feta to the eggs and add to casserole. Top with mozzarella cheese.

Bake for 30 minutes in a 9x9 or 25 minutes in the 7x11, or until eggs are set. Cool for a few minutes.

~Next time I think I'll add some sun-dried tomatoes.

~If this is dinner, add a side salad.

~Original recipe can be found at: http://www.food.com/recipe/spinach-feta-frittata-19310

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Succotash

I thought I hated lima beans and then I tried this. It comes from an unlikely source; a baby food book. We had no food in our house except for baby food, and as I was preparing this for Clare, I was overcome by how good it smelled. So I mustered up the confidence to try lima beans again, tasted it, and now I'm hooked. I doubled the recipe to serve as a family side dish.

If you make this for baby food, you can serve it to babies 10 months and up as finger food, or mashed up. If food allergies run in your family, you may want to delay introducing corn until your baby is 1 year old.

Ingredients:

1 T. unsalted butter

1 c. frozen lima beans, defrosted

1 c. frozen corn, defrosted

1/4 t. salt

1/4 t. paprika

1/2 c. chicken broth

How:

In a saute pan, melt butter over medium heat. Add beans, corn, salt and paprika and saute for about 3 minutes. Then add the chicken broth, cover and cook for 10 minutes or until beans and corn are tender.

Enjoy!

~original recipe from Cooking for Baby: Wholesome, Homemade, Delicious foods for 6 to 18 months by Lisa Barnes
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The incomparable peanut butter kiss cookies!

It was a shock to me that I became known for these cookies where I used to work. It would go "oh wow, you're a great baker! You make those peanut butter cookies with the kisses right?". I would dumbfoundedly respond that yes I do make those, but think to myself, "who doesn't?". Therefore, I decided that this recipe was worthy of a post.

Ingredients:

1 c. butter, softened

2/3 c. creamy peanut butter

1 c. sugar

1 c. firmly packed brown sugar

2 large eggs

2 t. vanilla

3 c. flour

2 t. baking soda

1 t. salt

2 9oz. packages milk chocolate candy kisses (unwrapped)

extra sugar for rolling

How:

Preheat the oven to 350. Combine the flour, baking soda and salt in a large bowl and set aside. In an electric mixing bowl, cream the butter and peanut butter on medium. Gradually add the sugar and brown sugar until fluffy. Add eggs one at a time, beating well in between. Add vanilla. Add the dry ingredients mixture gradually.

Shape the dough into 1 inch balls (you'll want to stick to this size so that you maintain a good ration of dough to chocolate later on). Roll each dough ball in the extra sugar to coat. Place the dough balls onto ungreased baking sheets. Bake for 8 minutes. Remove from the oven and press a kiss into the top of each cookie and return to the oven for 2 more minutes. Cool completely on wire racks.

~Adapted from a recipe on food.com by MizzNezz. See title link for original recipe.

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Snickerdoodles

My good friend Shannon told me one day how much she liked snickerdoodles and I had to think if I had ever had one. I went to my stack of baking books and found what seemed to be the most promising. Lots of butter and the name "Martha Stewart" made these the clear winners. By the way, Shannon approves.

Ingredients:

2 3/4 c. all purpose flour

2 t. baking powder

1/2 t. salt

1 c. (2 sticks) unsalted butter, room temperature

1 1/2 c. plus 2 T. sugar

2 large eggs

2 t. ground cinnamon

How:

Preheat the oven to 350. Combine flour, baking powder and salt into a medium bowl. Cream butter and 1 1/2 c. sugar on medium until pale and fluffy. Mix in eggs one at a time. Reduce speed to low and gradually mix in flour mixture.

Stir together cinnamon and remaining 2 T. sugar in a small bowl. Shape dough into 20 1 3/4 inch balls (the photo shows cookies rolled into 1 inch balls). Roll in cinnamon sugar. Space 3 inches apart on baking sheets(crucial as they spread a lot) lined with parchment paper (if you don't have parchment paper, just spray your sheets with non-stick baking spray).

Bake cookies, until slightly firmed at the edges 12 to 15 minutes. Let cool on sheets on wire racks.

The cookies can be stored between layers of parchment in an airtight container at room temp for up to three days.

~ Original recipe from Martha Stewart's Cookies

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