Marie, Author at Proud Italian Cook

Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

October 8, 2021 by Marie 1 Comment

Autumn is here and squash season has arrived and I could honestly say I haven’t met a squash that I didn’t like. There’s a huge variety of squash to choose from, all packed with vitamins and minerals which makes them a healthy food option as well as being low in carbs and gluten free.

One of my favorite types of squash is spaghetti squash, it can become a hearty entree for lunch or dinner or the perfect side dish which I’m featuring here.

One thing I’ve learned from experience is not to over cook my squash in the oven, if you over cook it you won’t have those nice distinct strands that are so characteristic of spaghetti squash, so I like to cook mine a little al dente otherwise it can become one big pile of soft mush.

You’ll be cooking the strands a little more anyway, sometimes in the oven or like I did in this case on top of the stove.

It looks just like spaghetti doesn’t it?

You’ll need just a few ingredients, unsalted butter, garlic, fresh sage, freshly grated parmesan or even Granna Padano and your favorite toasted nuts, I like using hazelnuts for this.

Browned butter has a nutty, deep caramelized flavor which enhances any dish something that regular butter just can’t do.

I’ve made this many times as a side to a light protein and it always gets rave reviews.

Or you can just grab a fork and eat it as is!

5.0 from 1 reviews

Spaghetti Squash with Browned Butter, Parmesan and Crispy Sage

Take advantage of squash season with this side dish or entree of creamy and flavorful spaghetti squash

Author: Marie

Ingredients

1 large spaghetti squash
1 stick of unsalted butter
1 large handful of fresh sage
3 finely crushed or grated garlic cloves
a showering of grated parmesan as much as you like
toasted hazelnuts split in half
olive oil
salt and pepper to taste

Instructions

Cut the spaghetti squash in half lengthwise, scoop out the seeds best you can, you'll also be able to remove them after it's roasted.
Drizzle the cut squash with some olive oil, salt and pepper.
Add parchment paper to a rimmed sheet pan and place the squash cut side down.
Roast at 375 til the tip of a knife goes in easily, usually around 40 minutes but it really depends on the size of the squash. ( I once went a little over an hour and the squash was limp and mushy and the strands clumped together.) You're looking for an al dente feel.
When squash is done cooking flip over to cut side up and let the 2 halves cool down.
When squash is cool, take a fork and rake the squash to get all the strands making sure you get all the bottom and sides, then set aside the "spaghetti".
FOR THE BROWNED BUTTER SAUCE
On medium heat place the butter in a shallow fry pan, once the butter starts to foam add the garlic and sage, once it turns dark tan and smells nutty it's finished and the sage should be somewhat crispy, then add in the toasted nuts.
You can remove the garlic if it gets too dark (optional).
Toss in your spaghetti squash strands adding little bits of the crispy sage and preserving some for the garnish.
Place the tossed squash onto your pretty serving bowl and GENEROUSLY shower it with grated fluffy parmesan cheese.
Top with a few crispy sage leaves for garnish.

1 Comment Filed Under: Fall, Side Dishes Tagged: brown butter, crispy sage, spaghetti squash, squash

Pork Chop Vesuvio For Two

September 25, 2021 by Marie 2 Comments

There’s a popular dish here in Chicago called chicken Vesuvio. An Italian-American dish which is hearty and perfect for this time of year when the weather is starting to turn cooler. It has a luscious sauce that consists of olive oil, butter, white wine, lots of garlic, lemon and oregano, it’s so delicious you’ll be tempted to drink it on its own! The best version of chicken Vesuvio ( in my opinion and many others) uses bone-in chicken, although you can find it made with boneless chicken breasts as well.

This same technique of cooking the meat and making the sauce can also be applied to bone-in pork chops like I’ve done here.

Another distinctive feature of Vesuvio dishes is the addition of potato wedges and peas which take on all the amazing flavors from the sauce.

Although this recipe for pork chops is for two you can easily double or triple it, and of course the same technique can be used for bone- in chicken. When making it with chicken you’ll just need to make sure you have enough sauce depending on how many chicken pieces you use.

For this recipe I used two nice sized Frenched bone-in, center cut pork loin chops, this could definitely be a date night meal or a slow Sunday dinner.

All you need to serve along side this is maybe a salad or another green vegetable, and that will do it!

Enjoy!

5.0 from 1 reviews

Pork Chop Vesuvio For Two

A special technique in the cooking process ( Vesuvio) creates this specialty dish very popular in Chicago at many Italian American restaurants.

Author: Marie

Ingredients

2 bone in Frenched, center cut pork loin pork chops
2 russet potatoes, medium size scrubbed clean with skin on then cut into quarter wedges
1 heaping cup of peas
¾ cup chicken broth
¾ cup dry white wine
2 Tablespoons lemon juice
6 garlic cloves, 3 whole and 3 thinly sliced
1 to 2 Tablespoons of dry oregano
3 tablespoons butter lightly rolled in flour (which helps gives the sauce a very light thickening)
pinch of red pepper flakes
1 lemon cut into wedges
parsley for garnish
salt and pepper
olive oil

Instructions

On a sheet pan drizzle the potato wedges with olive oil, salt and pepper then roast them at 400F til golden brown, then set aside.
In an oven proof skillet drizzled with olive oil season the chops with salt and pepper and brown on both sides until almost done cooking, remove and set aside.
In the same oven proof skillet add a drizzle of olive oil then add all the garlic and saute until lightly golden and starts to smell.
Pour in the broth, then the wine, turn up the flame and let it reduce a bit.
Add the lemon juice and oregano then whisk in the butter to make it glossy and thickened, if you need a little more butter go ahead.
Place the chops into the sauce along with the meat juices, spooning that sauce all around.
Arrange the potato wedges in the pan as well as the peas and lemon wedges.
Simmer everything together making sure pork chops are done with a meat thermometer.
I like to finish mine off under the broiler to give the whole dish a nice golden finishing color.
Garnish with the chopped parsley.

2 Comments Filed Under: Chicago, Meats, Sauces Tagged: Chicago favorite, date night dinner, Italian American dish, pork chops, Sunday dinner, vesuvio

Making Marinara From Scratch

September 7, 2021 by Marie 5 Comments

Marinara is often called The Mother of Italian Red Sauces and I can see why. Marinara can be the base for so many dishes, think lasagna, stuffed shells, manicotti, meatballs, eggplant and chicken parmigiana, eggs in purgatory, dipping sauce for fried veggies, pizza, seafood stews, I can go on and on.

Marinara can be slightly altered to create other sauces such as arrabiatta, roasted red pepper and vodka just to name a few. Needless to say marinara is an important staple in any kitchen.

If you’ve never made your own now is the time to start. There are so many ways to make marinara and each family has their own special way, this is mine. You won’t find any butter and onions in mine, no wine, meat or tomato paste but you’ll always find fresh basil and garlic.

Over the years I’ve used many different brands of tomatoes, some have come and gone but the thing that is consistent is that I always use the San Marzano variety, specifically the cans that are stamped with the D.O.P. ( Protected designation of origin ).

D.O.P. Certification guarantees that a tomato is of the San Marzano variety, and the taste in my opinion is far superior than other canned tomatoes. Smooth with no acidity, pronounced flavor, dense with fewer seeds and slightly sweet, you’ll never need to add any sugar to your sauce.

When you use quality ingredients all your dishes will be superior tasting with little effort, and you just can’t get that from a jar. In my opinion they are well worth the higher price tag.

Look how thick and dense those tomatoes are!

Making your own marinara really takes no time at all, it’s quick and easy to make and you definitely won’t find that fresh taste in any store bought jar. You can make it ahead of time, it’s freezer friendly and you can double or even triple the recipe if need be.

There’s nothing like the smell of homemade marinara simmering on the stove.

If you’re making a large amount look for those big cans which are around six pounds, I find they’re usually a pretty good price and perfect for making big amounts before the holidays and special occasions.

Just make sure you have a big enough pot!

Quart containers that you can purchase that are food safe and freezer friendly are perfect for storing your surplus of sauce if you’re making a lot.

Good to the last drop!

Making your own marinara is great to have on hand for a quick dinner, when unexpected company stops by or when your grandchild has a taste for some pasta with YOUR sauce. It’s like money in the bank!

Making Marinara From Scratch

There are many different versions of homemade marinara, this is my family favorite.

Author: Marie

Ingredients

3 - 28 oz. cans of San Marzano whole tomatoes with the D.O.P. stamp on the can
¼ cup olive oil
3 large fresh cloves of garlic per can ( 9) crushed ( please don't use bottled garlic!)
1 teaspoon of salt per can (3)
pepper to taste
a generous handful of fresh basil, plus extra

Instructions

Add your oil to a heavy bottomed pot.
Toss in the. crushed garlic and cook on medium until you start to smell it and it's very lightly golden, if it burns start over.
Pour in the whole tomatoes.
Take an immersion blender and mix until smooth, the immersion blender will infuse all the garlic pieces into the sauce that were crushed.
Toss in the generous bunch of basil and submerge it into the sauce.
Simmer low for 1 to 1½ hours.
NOTE;
If you want your sauce a little thicker I sometimes add half a bottle of passata which is a strained tomato puree, readily available in most stores. Never use paste for this.
When sauce is finished, remove basil bunch inside and discard.
To finish add in some torn fresh basil leaves.
NOTE:
You can double, triple this recipe and you can freeze your marinara for up to 2 months. It freezes well.
This recipe makes 3-4 quarts depending if you use a bottle of passata.

5 Comments Filed Under: Featured, Sauces Tagged: canned tomatoes, homemade marinara, marinara, San Marzano tomatoes

Summer Corn and Zucchini Chowder

August 22, 2021 by Marie 2 Comments

Take all that fresh produce which is at it’s peak right now and make this one pot summer corn and zucchini chowder. Soup in late August you might ask? why yes, why not!

It’s filled with chunks of potato, corn and zucchini and for a smokey element some bacon, it’s a bounty of summer vegetables!

It’s a hearty soup perfect for a light lunch on it’s own or for dinner with an additional salad or some crusty bread, either way I promise you will be completely satisfied with this delicious chowder.

I like to toss in the corn cobs after I cut the kernels off so they can release all their milky goodness right into the broth.

As thick as this chowder looks you’ll be surprised to know that there isn’t any flour of any kind used or a roux to thicken it up. It’s mostly thickened with an immersion blender which I quickly zapped on one side of the pot and then finished off with a touch of cream, and don’t forget there’s potatoes in there too so that helps to thicken it as well.

This is the perfect summertime soup, it was a hit in my house and I’m sure it will be a hit in yours, enjoy!

4.0 from 1 reviews

Summer Corn and Zucchini Chowder

Author: Marie

Ingredients

2 medium zucchini, medium diced
3 or 4 ears of corn, shucked raw ( save the cobs for stock)
1 medium onion, diced
2 garlic cloves, minced
2 celery stalks, diced
1 lb. baby red potatoes, cut in quarters
1 carrot, diced ( I didn't have one and it was fine
3 slices bacon, chopped in pieces
1 qt. box, chicken or veggie stock
½ cup heavy cream
smoked paprika, cayenne (optional)dried thyme, fresh parsley and basil, salt and pepper to taste
butter and olive oil

Instructions

Have all the veggies cut and set aside
In a large heavy bottomed pot cook up the bacon until the fat renders, but not crispy.
Remove bacon, if too greasy wipe out with paper towel.
Drizzle a little olive oil and add a teaspoon of butter then add back the bacon.
Add in the onions, garlic, celery, carrot, along with a pinch of dried thyme, smoked paprika, optional cayenne, stir until veggies get softened.
Add the potatoes and almost all of the stock, reserve the rest.
Add in the scraped off corn cobs, you can break them in half.
Simmer on low until the potatoes start to get tender.
Remove the corn cobs.
Toss in the corn and zucchini and cook for a few minutes, don't let them get mushy.
Take an immersion blender and quickly whiz just on one side of the pot, making sure not to blitz a large amount, you want all that chunky goodness.
If you don't have an immersion blender you can remove a couple of cups of the chunky broth and whiz it in a blender, then return it to the pot.
Lastly add in the heavy cream and stir til it's thick enough.
taste for seasoning, adding salt and pepper, chopped parsley and basil for garnish.
Ladle into bowls with a sprinkling of smoked paprika.
NOTE: If chowder gets too thick you can always add the rest of the stock or water to thin it out.

2 Comments Filed Under: Seasonal, Soups and Stews, Summer, Vegetables Tagged: chowder, corn chowder, fresh corn, fresh zucchini, summer chowder, summer veggies, zucchini chowder

Melrose Pepper Salad With Heirloom Tomatoes

August 9, 2021 by Marie 1 Comment

If you’re from the Chicagoland area chances are you know all about Melrose peppers, the much loved and coveted heirloom peppers that are thinned skinned and extra sweet.

Each year in August they start to appear and word spreads quickly as to where they are. I’ve featured them several times over the years here on my blog, sometimes simply sautéed and sometimes stuffed but this will be my first time featuring them in a salad.

It’s the perfect time to make this salad with the summer abundance of perfectly ripe tomatoes and farm fresh Melrose peppers, it’s a match made in heaven!

I realize not many people are familiar with Melrose peppers so let me give you a little background.

They came to be called Melrose peppers because as the story goes, many years ago a family from Calabria Italy eventually settled into a suburb of Chicago called Melrose Pk. They brought with them the seeds of this very special, thinned skinned sweet pepper. They quickly became popular among gardeners in the Italian community and then soon after that they started appearing in all the fruit and vegetable stands, and the rest is history. I was recently told that these peppers go by the name, peperoni di Senise.

If you can get your hands on them you’re in for a real treat!

If you’re unable to find them you can still make this recipe using those colored, mini sweet peppers, the ones you usually find in a bag.

This salad ticks all the flavor senses with layers of vine ripened heirloom tomatoes topped out with roasted Melrose peppers, briny olives, sharp cheese and sweet red onions, all you’ll need is a hunk of bread!

I hope you recreate this Melrose pepper salad in your own home this summer and become a devoted fan like me!

5.0 from 1 reviews

Melrose Pepper Salad With Heirloom Tomatoes

Quantities are loosely stated which gives you the freedom to add more or less of what you like.

Author: Marie

Ingredients

2 large, ripe heirloom tomatoes, preferably different varieties.
7 or 8 roasted Melrose peppers ( or mini sweet colored peppers if using them)
8 oz. of asiago, fontinella or provolone cheese, small chop
½ red onion, small dice
2 handfuls each of kalamata and castelvetrano olives, sliced
fresh chopped basil
olive oil

Instructions

Rinse, dry and remove the stems and seeds from the peppers.
Roast the peppers at 375F drizzled with olive oil, salt and pepper. Roast them til tender and slightly golden, then cool them down.
Slice the tomatoes and arrange them single layer on a nice platter and sprinkle with salt.
Place the cooled down roasted peppers on top of the tomato slices.
Scatter the sliced olives, onions and cheese all over and around.
Add the chopped basil.
Finish the salad off with a generous drizzle of good olive oil all over.
Enjoy!

1 Comment Filed Under: Appetizers, Chicago, Salads Tagged: heirloom tomatoes, Melrose Peppers, sweet peppers

Pistachio Tiramisu No Eggs Required

July 29, 2021 by Marie 4 Comments

Tiramisu is a beloved Italian dessert. It’s elegant and rich with luscious creamy layers and coffee soaked ladyfingers, usually spiked with a little liqueur. It’s surprisingly easy to make because there’s no baking involved. This recipe replaces the raw eggs with whipped cream which sometimes makes people leary of eating it and making it, myself included.

I can assure you it tastes just as decadent as the classic.

There are so many versions of tiramisu but pistachio is on the top of my list! I recently bought this jar of cream of pistachio ( not sponsored) and have been saving it to make a tiramisu and it was worth the wait, just look how dreamy it is!

On a side note there are many recipes on the internet that shows you how to make your own pistachio butter. I might give that a try next time if I get energetic. Keep in mind jarred pistachio cream can be quite pricey but in my opinion it’s still worth it in the convenience factor and the exceptional taste.

Besides, this is a special dessert, not something you make every day but for special occasions, so go ahead and splurge!

Cream of pistachio swirled into mascarpone cheese along with fluffy whipped cream is beyond heavenly!

To add to the amazing flavors of this tiramisu a robust espresso spiked with a fancy pistachio liqueur ( not sponsored) that I love and adore, brings the taste to another level!

If you don’t have pistachio liqueur you can use some coffee or amaretto liqueur or even a sweet marsala, but if you want to splurge a little go for the pistachio.

Savoriardi ladyfingers are a sweet and fairly dry finger shaped sponge cake, perfect for dipping into the spiked espresso mix.

You can free form your tiramisu right onto a platter using two layers like I did above or assemble them into individual glasses, you can place and layer your tiramisu into oval dishes, square, rectangle, even gratin dishes like I did below.

Sometimes for fun I like to make just one layer of the soaked savoiardi and smear the creamy mixture right on top. Which ever way you assemble it you’ll never go wrong!

Pistachio Tiramisu No Eggs Required

Present this special tiramisu into individual glasses, freeform style, small serving dishes, oval, square or rectangle 9x9 serving dishes.

Author: Marie

Ingredients

1 7 or 8 ounce jar of cream of pistachio ( if making your own you'll need to add a little sweetener otherwise the jarred cream is sweetened enough.)
1 cup of heavy whip cream, whipped to medium
1 8 oz ounce container of mascarpone cream, room temp
1 7 oz. package of savoiardi biscuits/ ladyfingers
2 cups brewed espresso
3 tablespoons of pistachio liqueur or one of your favorites like amaretto, coffee or sweet marsala
Chopped pistachios for garnish

Instructions

Brew the espresso, when it cools down pour it into a shallow bowl and add the liqueur, set aside.
Combine the mascarpone with the cream of pistachio, mix well. NOTE: Sometimes if purchased in a jar the pistachio cream may be really thick, you can let the jar sit in warm water for 15 minutes or so or add a little milk to it to make it looser, don't let it seize up. The mascarpone and the pistachio cream should blend well together.
In another bowl whip up the heavy cream until medium peaks.
Fold the whipped cream into the mascarpone cream mixture until well combined.
TO ASSEMBLE:
One by one dip lady fingers into coffee mixture quickly then place onto the bottom of your serving dish, suggestions are stated in my post and above in my summary.
Cover with a layer of the pistachio cream mixture, then repeat.
Let your tiramisu chill for at least a few hours or even overnight for maximum flavor.
For a lighter version just do one layer of dipped savoiardi and spread the cream mixture on top.
Enjoy!

4 Comments Filed Under: Cakes, Desserts Tagged: cream of pistachio, Dumante liquor, lady fingers, pistachio, savoiardi, tiramisu

Fried Green Tomatoes with Prosciutto and Lemon Aioli

July 12, 2021 by Marie 2 Comments

We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.

Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.

You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.

I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well

A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.

Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!

Southern charm with a little Italian fusion!

5.0 from 1 reviews

Fried Green Tomatoes with Prosciutto and Lemon Aioli

Fried green tomatoes with a little Italian fusion

Author: Marie

Ingredients

4 green tomatoes sliced ¼ inch thick
1 cup all purpose flour
1 cup polenta
¼ cup of grated pecorino romano
a pinch of cayenne ( optional)
2 eggs whisked with a little milk
olive oil for frying
salt and pepper
1 slice of proscuitto to top each fried green tomato
arugula for base of "salad" mixed lightly with olive oil and lemon juice
LEMON AIOLI
Whisk Together;
¾ cup of mayo, full fat
lemon juice, enough to thin it out
1small garlic clove, grated
salt and pepper to taste

Instructions

Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
Then into the frying pan on medium high heat until both sides are deep golden.
Place each slice onto a wire rack and sprinkle with salt.
When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
Heavily drizzle the lemon aioli all around on top.

2 Comments Filed Under: Salads, Side Dishes, Summer, Vegetables Tagged: fried tomatoes, green tomatoes, lemon aioli, polenta breading, prosciutto

Garden Inspired Herb Butter

June 18, 2021 by Marie 1 Comment

I look forward to summer and using all my fresh garden herbs, I’m constantly thinking of ways to incorporate them into my dishes. One of my favorite ways is to make herb butter, also known as compound butter.

When making herb butter the sky’s the limit. You can choose your favorite combinations with additions of garlic, shallots, citrus, edible flowers, mustards and even some spicy heat, it’s really fun to make it your own so whatever you use you can’t go wrong.

For my compound butter I used a combination of rosemary, lemon and English thyme, parsley, basil, oregano and chives, I picked some lavender but at the end decided not to use it in this batch.

I also added some of my hot pepper chili’s to spice it up a bit. Herbed butters can be used with seafood and fish of all kinds, grilled meats, potatoes, rice, all different veggies and breads, croutons, pasta, eggs and omelets, there are endless ways to use them.

Herb butters keep in the fridge for around a week but they freeze very well for up to three months, so keep that in mind when you’re making a batch if you want to keep a stash in your freezer like I do or if you want to give some away as a delicious hostess gift.

Infused herb butter that’s melted into a hot steamy ear of corn is a game changer!

Ready to make some?

Garden Inspired Herb Butter

You'll want to make extra so that you'll have a stash tucked away in your freezer.

Author: Marie

Ingredients

1 stick unsalted butter, very room temperature and soft
2 Tablespoons of finely chopped herbs, like thyme, basil, oregano, chives, parsley, remove all stems
1garlic clove, chopped finely
1 teaspoon lemon zest
a small pinch of red pepper or a small portion of a chopped red chili ( optional)
salt and pepper to taste

Instructions

Place the softened butter into a bowl and with a spatula fold in all the other ingredients then add the salt and pepper to taste.
Place the whole bowl into the fridge so the butter mixture can harden up a bit so you can easily form it into a log.
Take a piece of plastic wrap and lay it on the counter and spoon it on top then roll it into a log and twist the ends.
Stick the log into the fridge and let it completely harden up before slicing and using it.
Stays well in the fridge for a week and in the freezer for up to 3 months.

1 Comment Filed Under: Sauces Tagged: butter, compound butter, garden herbs, herbed butter

Seafood Pizza On The Grill

June 12, 2021 by Marie 1 Comment

Father’s Day is right around the corner, time to celebrate all the dad’s in our lives and what better way than heating up the grill and making something special. Grilling pizza is a fun and casual way of entertaining but if you want to kick it up a notch and make it special, top the pizza with grilled seafood.

It’s a beautiful presentation, taking the ordinary pizza to the extraordinary!

It’s quite simple to make if you plan and prep ahead. Keep in mind, you can use any mix of seafood you like. I used calamari, shrimp, scallops, with a small lobster tail and a few clams in the shell to get a few extra WOW’s!

Marinating and flavoring the seafood beforehand is key, every bite will taste scrumptious. Grilling the dough produces a light and crispy crust which goes oh so well with it all.

I loaded the top of my pizza with seafood, but you can go lighter by using maybe just shrimp and scallops or shrimp and calamari, the possibilities and combos are endless, use what you like.

After marinating your seafood get it on the grill to get that lightly charred flavor, if using calamari keep in mind it takes only about five minutes to cook.

The same thing goes with scallops and shrimp, they cook up very quickly, the lobster will take the longest. You can tell when the lobster is cooked through when the meat is firm to the touch and it’s opaque looking.

If using clams you can steam them inside until they open or stick them on the grill, they’ll open up there as well.

You can go against the seafood and cheese police and add some shredded mozzarella and grated parmesan on the crust like I did, it anchors the seafood and tastes delicious, be sure to go light if using cheese, remember the seafood is the star here. I added some nice sliced tomatoes which went really well together with the cheese.

You can also just swipe the crust with fresh pesto sauce, creme fraiche, a light red sauce, roasted red pepper sauce, the list goes on and on, make it your own.

Serve this grilled seafood pizza to someone special in your life!

Seafood Pizza On The Grill

Add a little elegance to your pizza with a mix of seafood.

Author: Marie

Ingredients

1 lb. prepared pizza dough, store bought or homemade, room temp
1 lb. shrimp, medium size, peeled and deveined
½ lb.sea scallops
2 lbs. calamari cut into rings with tentacles
1 small lobster tail, trimmed up with the back cut open
3 or 4 littleneck clams in shell, washed and scrubbed of no sand
2 medium sliced tomatoes or you can use cherry tomatoes
shredded mozzarella and a sprinkle of parmesan, enough to lightly cover the bottom of the crust ( refer to post for non cheese options)
olive oil, parsley and basil for garnish
TO MARINATE FISH
olive oil, fresh chopped garlic, red pepper flakes, parsley, lemon zest and a little juice

Instructions

Make sure to get that dough at room temp early in the day so it's easy to roll out.
Marinate all the fish no longer than an hour, drain well before grilling, if using clams no need to marinate.
To make it easy on yourself grill all the fish on a disposable grill pan beforehand and set aside.
TO PREP THE DOUGH:
On medium heat brush your clean grill with olive oil.
Stretch out the dough as big as you can.
Lay the dough on the grill.
Cook til the top bubbles, around 3 minutes.
Remove it from the grill with tongs and place the cooked side up on a cutting board.
Top the cooked side with cheese and place all the grilled seafood ( put the lobster tail right in the middle) all around.
You can slice the scallops in half as well as the shrimp if you prefer.
Place your sliced tomatoes all around the seafood, drizzle with olive oil, salt and pepper.
Place the loaded pizza back on the grill ( that will be the uncooked side face down) with the top on the grill down until the cheese melts and fish heats up, around 5 minutes.Watch for hot spots so crust doesn’t burn.
Make a nice salad on the side, slice and enjoy!
Remove and sprinkle with chopped basil and parsley.

1 Comment Filed Under: Grilled Foods, Pizza, Seafood, Summer Tagged: calamari, fathers day, Grilled pizza, grilled shrimp, lobster, sacallops, seafood pizza

Mustard Garlic Herb Paste – For Summer Grilling

May 25, 2021 by Marie 5 Comments

Summer grilling is here and life is opening up again, it’s time for gathering together with friends and family, having backyard BBQ’s and enjoying special occasions which we all missed so much!

Memorial Day is just around the corner and so is Father’s Day and if you’re planning on doing any cookouts, I hope you add this intensely flavored mustard, garlic herb paste to just about whatever you’re planning on grilling.

Fresh herbs are the key to this delicious herb paste which can be made in a jiffy using a food processor, and don’t be afraid to double or triple this recipe, I promise it will amp up your grilling game!

I used a mix of basil, parsley, thyme and rosemary. Each herb carries it’s own intense flavor which pairs nicely with grilled foods, but feel free to create your own combo that you might prefer.

Smother the herb paste all over whatever your grilling and then let it sit for a while to intensify.

Brush it all over veggies, chicken, beef, pork and even fish, the more the better!

I’ve been using this herb paste since way back, here’s a post I did nine years ago, time sure does fly!

Snip off some herbs and make this mustard, garlic, herb paste the next time you turn on the grill, enjoy!

4.0 from 1 reviews

Mustard Garlic Herb Paste - SFor Summer Grilling

Consider double or tripling this recipe, it's that good!

Author: Marie

Ingredients

2 cups of herbs like parsley, basil, thyme and rosemary, but feel free to use your favorite combination
3 large garlic cloves
2 tablespoons of Dijon mustard
zest and juice of 1 lemon
olive oil
salt and pepper to taste

Instructions

In a food processor add the herbs and garlic and process, then add zest and lemon juice and finish with the olive oil to the consistency of a loose paste, easy to spread.
Make sure to let it sit on your protein or veggie of choice for at least an hour before grilling.
ENJOY

5 Comments Filed Under: Grilled Foods, Party Foods, Sauces, Summer Tagged: grilled chicken, herb paste, kabobs, summer grilling

Cauliflower Antipasto Two Ways

May 6, 2021 by Marie 3 Comments

If you’re searching for a salad that pleases a crowd, one that you can serve at any get together you might have, this cauliflower antipasto salad is the one for you.

This salad has all the mix of a traditional antipasto, it includes cheese, meat, marinated veggies, olives and other goodies. Quite a few antipasto salads include a pasta of some sort, but in this salad the star ingredient is cauliflower!

This salad can be served cold or at room temp, it’s easy to pull together, it can be made ahead of time and there’s no cooking of any kind. Each bite is filled with hearty and zippy ingredients that have a nice crunchy texture.

The cauliflower that I used in this recipe was a variety called Fioretto, it means little flower in Italian. It has a dense head with flowering tiny buds along with a pale green stem, it’s delicate and fluffy like a pretty bouquet.

Fioretto is a hybrid of broccoli and cauliflower, it is not GMO, it’s a hybrid. Of course you don’t have to use this variety to make this salad a regular head of cauliflower will be just as good, I was just lucky enough to come across this big beautiful head and couldn’t wait to use. it.

If you don’t see it in your grocery stores ask the produce manager if they can get it for you, you’ll love the sweet and tender florets it produces.

I blanched the cauliflower for 1 minute then ran some cold water on it to cool down, it was the perfect texture for this salad and you would do exactly the same with a regular head of cauliflower, there’s no difference.

What I like about cauliflower in general is that you can prepare it so many ways, you can steam it, stir fry, grill, saute and roast it as I did in the recipe below.

Here’s another way to prepare a nice, hearty antipasto dish. Roasted cauliflower with pecorino and parmesan which is served with a lemon aioli dipping sauce.

Again you can use your favorite variety of cauliflower to make this, here’s how you do it.

Break up the florets from a head of cauliflower and place them on a rimmed baking sheet drizzled with olive oil. Heat oven to 425.

In a bowl mix together 1/2 cup of bread crumbs and 1/2 cup mix of pecorino and parmesan.

Drizzle the tops of the cauliflower all over with olive oil, then sprinkle the crumb and cheese mixture covering each floret. Sprinkle with granulated garlic and a good handful of chopped parsley and black pepper.

Place sheet pan into the oven and roast the florets until tender and the cheese mixture is deep golden brown, tossing in between roasting to coat each side.

I like to serve this with an easy lemon aioli that I make by mixing mayo with lemon juice to thin it out, 1 small grated garlic clove, salt and pepper, that’s it!

Two fun ways to serve up and eat a beautiful head of cauliflower, such a yummy and versatile vegetable!

4.7 from 3 reviews

Cauliflower Antipasto Two Ways

Ingredient amounts can vary to your liking, this is a rough estimate, feel free to add more or less to your salad.

Author: Marie

Ingredients

1 head of cauliflower, broken into florets I used the Fioretto variety but any variety will due.
a mix of green and black olives, 1 cup
½ cup chopped red onion
½ cup of sundried tomatoes in oil, sliced
a small jar of drained artichoke hearts in oil
1 cup of sliced salami, pepperoni, or spicy sopressata, medium chunks
¾ cup of sharp provolone, medium chunks
½ of a red and yellow pepper diced into medium chunks
½ can of chickpeas, rinsed and drained
½ cup of sliced pepperoncini strips
a hearty handful of chopped fresh parsley
DRESSING
1 part fresh lemon juice
3 parts olive oil
1 small grated garlic clove
1 dollop of Dijon
salt and pepper
whisk together

Instructions

Blanch the cauliflower first into boiling water for 1 minute, then remove it and cool it down under cold water, let it drain and pat dry.
In a large bowl place all the ingredients, including the cauliflower together, tossing very gently until all is incorporated.
Drizzle some of the dressing on and taste as you go for the amount you want to use, adding salt and pepper as needed.
Place onto a pretty platter if serving right away, or tuck it into a container overnight.
This can be served cold or at room temperature.

3 Comments Filed Under: Appetizers, Salads, Side Dishes, Vegetables Tagged: antipasto salad, cauliflower salad, Fioretto cauliflower, low carb salad, roasted cauliflower

Italian Style Beef Stuffed Peppers with Cauliflower Rice

April 24, 2021 by Marie Leave a Comment

Stuffed peppers will never go out of style, they’re a special kind of comfort food, but not in the sense of the heavy, stick to your ribs kind. These beef stuffed peppers are a whole meal contained in a colorful pepper vessel with Italian flavors throughout each bite.

They can be served for lunch or dinner with a nice green salad on the side to complete the meal.

I often find the colorful, sweet bell peppers on sale and when I do I always grab a bunch.

In preparing this dish you can either cut each pepper in half or keep them whole as I did here, it’s amazing how much stuffing you can fit into each one.

For this recipe I used a good quality, lean ground beef, 90 percent lean, 10 percent fat. In the past I’ve used Italian sausage featured in this post.

That’s what I like about stuffed peppers, they’re so versatile. You can use a favorite meat of your choice or even no meat at all. You can use a variety of different cheese and vegetable combinations as well as beans.

Also you can use cooked rice, white, brown, wild and even quinoa but I’m loving the lightness that riced cauliflower gives to the peppers, so that’s what I chose for this, plus it’s great if you’re watching carbs or on a keto diet.

Of course my beef stuffed peppers are made with Italian flavors both in and out, they can be prepared ahead of time, which is a good thing and if you happen to have leftovers they’re just as delicious heated up the next day!

I promise these will be a hit with your family, I stuck some artichoke hearts in mine, if you’re an artichoke lover put them in, if not you can even sub in some mushrooms, that would be delicious as well.

If someone you know needs a meal cooked for them, something they could easily heat up, this is the one to make and give to them.

Next time you see those sweet, colorful peppers displayed in the grocery store, grab a few and make this!

Italian Style Beef Stuffed Peppers with Cauliflower Rice

Author: Marie

Ingredients

8 colored bell peppers, left whole, tops cut off with seeds and membranes removed inside. Dice up some of the tops to place into the filling as well for added color and taste
1 lb. lean ground beef, 90% lean 10% fat
1 -12oz. bag of frozen cauliflower rice, defrosted
1 -12 oz. bag frozen artichoke hearts, defrosted
1 -28 oz. can of whole San Marzano tomatoes, squished by hand leaving nice size chunks, 1 cup goes into the filling and the rest will be for the bottom of the baking dish, no need to cook it ahead of time
1 onion, chopped
3 large garlic cloves, diced small
a handful of both parsley and basil
1 cup of pecorino romano
2 cups of shredded mozzarella, 1½ cups to go inside filling and reserving the ½ to sprinkle on the tops
olive oil

Instructions

Heat oven to 375F.
Reserve a cup of the squished tomatoes for the filling and put the rest onto the bottom of a 9x12 baking dish that has been sprayed with olive oil.
Place the 8 raw, cleaned peppers into the baking dish.
Brown the beef in a large skillet until you no longer see pink, then remove and drain on paper towel if need be.
Wipe out the pan and drizzle with olive oil and cook up the cauliflower rice until dry with no liquid in the "rice" doing the same with the artichoke hearts, doing one at a time if need be, set aside to cool.
Quickly saute the onion and garlic and chopped pepper tops as well.
When cool, transfer all the precooked ingredients into a large bowl, the beef, onions, garlic, chopped pepper tops, cauliflower rice and artichoke hearts ( chop the artichoke hearts up before adding).
Now add in your basil, parsley, romano cheeese and a 1- ½ cups of shredded mozzarella and also a cup of the squished san marzano tomatoes.
Gently mix everything together and add salt and pepper to taste.
Fill each raw pepper with the filling, packing it in.
Cover the pan tightly with foil and bake for 35 minutes.
Remove pan and foil, they should be nice and steamy.
Sprinkle remaining shredded mozzarella on each pepper, a little romano and some of the tomato juice from the bottom of the pan and a drizzle of olive oil on each one.
Bake into the oven for another 30 minutes or until the tip of a knife goes easily through the sides.
Enjoy!

Leave a Comment Filed Under: Vegetables Tagged: beef stuffed peppers, bell peppers, cauliflower rice, italian style peppers, keto, low carb, stuffed peppers

Colorful Shrimp Pasta Salad

April 12, 2021 by Marie 1 Comment

This shrimp pasta salad has all the components of spring, it has bright colors and it’s light and fresh. This salad can be a stand alone lunch, a light dinner or the perfect side dish to have for spring and summer cookouts.

Colorful spring vegetables are incorporated into this salad and finished off with a creamy lemon dressing that clings to every bite.

This pasta salad looks pretty made with rainbow colored pasta, there are so many shapes and sizes available today and the different colors add to the vibrancy of the dish. You definitely want to choose ones that are healthy, the ones that are actually colored with natural foods, things like carrot, beet root, tumeric and spinach which will also enhance the flavor as well.

I would encourage you to seek them out, I found this cute farfalle shape but again there are so many more!

You can poach the shrimp, roast the shrimp or grill it, either way will work, just have it done ahead of time.

Now that winter is behind us it’s time to tuck those comfort foods away and to brighten things up and this pasta salad is just the thing!

Colorful Shrimp Pasta Salad

Author: Marie

Ingredients

½. lb. cooked shrimp, roasted, grilled or poached, cooled down
½ lb. colored pasta, cooked, drained and rinsed cold. Pat dry so no wetness sticks to the pasta
1 lb of fresh asparagus, cut in half and blanched for 2 minutes in boiling water then plunged into ice water, then patted dry of water.
½ cup of peas, if fresh pre-cook, if frozen, defrost
½ of a red pepper and ½ yellow pepper, diced
¼ red onion, small dice
3 radishes, sliced thin
½ of english cucumber, sliced thin
hand full or arugula or chopped romaine lettuce
tablespoon each of chopped parsley and chopped basil
LEMON CREAM DRESSING
1 part fresh lemon juice
3 parts olive oil
1 small dollop of Dijon
2 or 3 small chopped garlic cloves
2 Tablespoons of full fat mayo

Instructions

Add all the dressing components into a jar and whisk it up together. ( You'll have extra) set aside.
Take all your components, the cooked pasta, shrimp, asparagus, peas, chopped peppers, onions, radishes, parsley, basil, arugula or romaine and place them into a nice big bowl.
Toss gently together, evenly dispersed, then spoon in your lemon dressing, taste as you go adding salt and pepper, more herbs if you like.
Be careful not to overload the dressing so as not to make it soggy.
Place pasta salad into a nice platter and serve!

1 Comment Filed Under: Party Foods, Pasta, Salads, Side Dishes, Spring, Summer Tagged: farfalle, lemon dressing, pasta salad, rainbow colored pasta, shrimp salad, spring salad, spring vegetables

Citrus Infused Ricotta Pie for Easter and Beyond

March 25, 2021 by Marie 4 Comments

Bright citrus flavors of lemon and orange infuse this sweet and creamy ricotta pie. Ricotta pie is a traditional Easter dessert which has so many variations according to individual family recipes. But if I’m to be honest it really isn’t just for Easter, this pie is welcomed any time of the year when you’re wanting a special dessert to serve.

I have another variation of ricotta pie that I make in my own family as well, it’s filled with mini chocolate chips, citron, zest and a hint of cinnamon with flavors like the inside of a cannoli.

But this dreamy version lets the sweetened ricotta shine with hints of vanilla, lemon and orange. This pie is also topped with a lattice crust which reminds me of an Easter basket, and besides the more crust the better in my book!

With Easter right around the corner this pie would be a perfect addition to your dessert table, Happy Easter!

Citrus Infused Ricotta Pie for Easter and Beyond

Author: Marie

Ingredients

Use a 9 inch deep dish pie pan
Pastry for a double crusted pie, either homemade or a good quality store bought one.
2¾ cups of whole milk ricotta*** IMPORTANT NOTE: Make sure you drain your ricotta really good, excess moisture will affect the cooking time and texture. You can drain it overnight in the fridge if it's the deli kind sitting in some water. Or you can look for a full fat supermarket version.
¾ c. sugar
5 large eggs
1 Tablespoon pure vanilla
¼ teaspoon lemon extract
zest of 1 large orange
zest of 1 large lemon or 2 small
reserve a pinch of each to sprinkle on top
small pastel colored chocolate eggs for garnish presentation

Instructions

Preheat oven to 350 degrees
In a large bowl with an electric mixer beat the drained ricotta with the sugar until very smooth.
Add eggs 1 at a time, beating well after each addition.
Beat in the vanilla and lemon extract
Fold in the lemon and orange zest to well combined.
Place 1 half of your double pie crust into your pie plate, unbaked
Pour all the filling into the pie shell.
Place the whole plate onto a rimmed cookie sheet for easy in and out of the oven.
Take the other piece of dough, roll it out and make 6 or 8 strips of dough and place them over the filling in a criss cross design.
I usually brush some cream over the top of the crust to make a golden crust, you can do an egg wash as well, then sprinkle the pinch of zest you set aside all over the top.
Bake the pie for around 45 minutes or until ricotta is set and a toothpick comes out clean and crust golden.
Let it cool down then refrigerate before eating
Garnish with a handful of pastel colored, small size chocolate eggs on top for presentation.

4 Comments Filed Under: Desserts, Pies, Spring Tagged: citrus infused, Easter dessert, sweet ricotta pie

Stuffed Cabbage, Italian Style

March 5, 2021 by Marie 5 Comments

It’s March, and you’re going to see lots of cabbage in the supermarkets. I encourage you to pick up a large head and try my twist on stuffed cabbage Italian style. This is not to say that the traditional version isn’t any good, this is just my Italian take on it.

The concept is simple, the cabbage is wilted and wrapped around all the makings of your favorite Italian meatball and the sauce is a delicious marinara.

The cabbage I used here was your typical green cabbage, I chose a big head with lots of leaves. Savoy cabbage is another perfect variety to use if you can find one that is on the larger size.

The hardest thing about making stuffed cabbage is blanching the leaves off and to do this you’ll need a big pot of boiling water going. Core the end of the cabbage and submerge the whole thing into the boiling pot and place a cover on top.

After a few minutes remove the cover and peel off as many leaves as you can and drain on paper towels. Repeat the whole process until you have the number of leaves you want. The bigger the cabbage, the more leaves you’ll have.

After the leaves cool down place one at a time on a cutting board, pat dry and just cut out that center core so it’s easier to fold them. Then form the shape of a meatball using about 1/2 cup of meat mixture tucking the cabbage all around the sides of the meatball creating a round shape instead of the traditional log shape.

Here’s where you can really get creative! You can use your own family favorite meatball recipe or do a little improvising like I did with the ingredients above. I used 2 pounds of ground beef for this recipe, it was an 80/20 mix but ground sirloin works great as well as ground pork and turkey. Because of my large head of cabbage I was able to yield 14 rolls in total.

This post is meant to inspire you with the ingredients I used, or if you like, change things up with some of your favorites. For instance, using small chunks of mozzarella instead of the provolone cheese, or eliminate the cooked rice for breadcrumbs or even riced cauliflower. I always like to add a generous amount of grated pecorino, a couple of tablespoons of marinara, a good handful of fresh parsley and enough garlic so you can really taste it, you get the picture, flavor it up good!

Tuck your wilted cabbage all around your meatball and then place them seam side down in a pool of marinara.

Spoon additional marinara ( homemade or a good quality store bought) on top of each roll, sprinkle pecorino on top and a nice drizzle of olive oil all over.

Cover your baking dish completely with foil and place into a pre-heated 360 degree oven for around 40 minutes. Uncover and test to see if a tip of a knife goes though easily.

When finished cooking let it rest for a few minutes then garnish with parsley or basil and enjoy!

I hope you’ve been inspired to make my Italian style version of stuffed cabbage!

5 Comments Filed Under: Meats, Vegetables Tagged: cabbage, cabbage rolls, Italian style, stuffed cabbage

Winter Panzanella Salad With Roasted Vegetables

February 20, 2021 by Marie 9 Comments

A panzanella salad traditionally is made in summertime with fresh tomatoes and bread, but today I’m featuring a winter version of a panzanella salad. I promise you will love it and you’ll be surprised just how easy it is to make.

Go take a look inside your fridge and see what veggies you have in there, any combination would work, this is truly a freeform type of recipe.

Below is exactly what I had in my fridge.

I had a mix of broccoli, carrots, onion, peppers, brussel sprouts, sugar snap peas and cauliflower. If I had squash I would have added that, whatever you have will work.

Don’t be afraid to fill a whole sheet pan full of your favorite veggies like I did. Then drizzle them all over with olive oil, add salt and pepper and roast at 400 degrees until golden, with still a little bite. Make sure you don’t over cook them, you don’t want mushy vegetables here.

Another important component to this salad is homemade croutons. I can’t stress enough how important it is to make your own, store bought ones do not compare.

I used a stale hunk of ciabatta for mine but any crusty bread would do. Just chunk it up, place on a baking sheet, drizzle and toss them with a generous amount of olive oil, pepper and I had a rosemary salt that I added.

You’re going to put those bread cubes into a 400 degree oven until they get golden and crispy, they don’t take too long so keep watching and tossing them.

Then the final important elements are a homemade vinaigrette and fresh bocconcini, ( fresh mozzarella). Again I stress homemade is best, so please don’t use a bottled dressing of any kind, making your own vinaigrette is easy to do and makes a world of difference to the taste and over all deliciousness of this salad.

I will add my vinaigrette recipe below at the end of the post.

After the veggies have been roasted and cooled down and the croutons and vinaigrette is made, it’s time to put this winter panzanella together.

Grab a pretty bowl, add the roasted veggies, torn basil and chopped fresh parsley. Toss in your croutons and bocconcini, use as much as you want and add in a few sliced cherry tomatoes for freshness.

All that’s left is to spoon that vinaigrette over the top and dig in! This could serve as a lunch, side dish or if you just feel like eating a bowl of goodness!

I hope you try this winter version of a panzanella salad.

5.0 from 2 reviews

Homemade Vinaigrette

Author: Marie

Ingredients

1 part white balsamic vinegar
3 parts olive oil
a dollop of dijon mustard
1 small garlic clove, grated
a pinch of salt and pepper
a pinch of dried oregano

Instructions

Place all the ingredients into a jar that has a lid.
Shake well until it all emulsifies together.
Store in the fridge when not using.

9 Comments Filed Under: Salads, Side Dishes, Vegetables, Winter Tagged: croutons, homemade breadcrumbs, panzanella, roasted veggies

Dark Chocolate Amaretto Tart with Amaretti Cookie Crust

February 11, 2021 by Marie 1 Comment

Calling all chocolate lovers! Here’s an easy dessert to make for upcoming Valentines Day, a special occasion or if you just have a wild craving for dark chocolate!

The best part about this dark chocolate tart with the almond flavor of Amaretto is that the only thing you’ll have to bake is the crust!

Speaking of the crust, it’s made with crushed amaretti cookies and butter, just like you would make a graham cracker crust but only better.

The filling is basically a mousse made of melted dark chocolate that’s folded into whipped cream and flavored with amaretto liquor. The liquor gives it a rich deep flavor, but if you want to substitute that with almond extract go ahead, you need to have that almond flavor.

As soon as you open up the bag of amaretti cookies that almond smell hits you right away, I promise you it will make the tart so much more amazing by using them for the crust.

Grab some good quality dark chocolate to melt down and when it cools you’re going to fold it into some heavy whipped cream to create a wonderful silky mousse.

Then it’s onto your baked amaretti crust and into the fridge for chilling, but the wait is worth it!

When chilled, garnish the top with some of the crushed amaretti cookies and toasted sliced almonds and then share a piece with someone you love!

Enjoy!

5.0 from 1 reviews

Dark Chocolate and Amaretto Tart with Amaretti Cookie Crust

Satisfy your chocolate craving with this easy to make chocolate Amaretto tart.

Author: Marie

Ingredients

Tart Crust
1-7oz. package of amaretti cookies
5 Tablespoons melted butter
Mousse Filling
1¾ cup heavy cream
2 Tablespoons Amaretto liquor or ½ to 1 teaspoon of almond extract
5 oz. chopped dark chocolate, good quality
2 Tablespoons powdered sugar
toasted sliced almonds for garnish

Instructions

Pre heat the oven to 325F
Melt butter then set aside.
Pour 90% of the cookies into a food processor and process until fine crumbs, leaving the rest to crush by hand later for garnish.
Pour the butter through the tube of processor until the crumbs look like wet sand.
Press the crumbs into a 9" fluted tart pan.
Bake the crust at 325F for 20 minutes until set, then cool completely.
In a small saucepan add ¾ cup of heavy cream, when it starts to slightly simmer remove from the heat and stir in the chocolate and Amaretto. Stir til the chocolate is silky smooth, then let it cool to room temperature.
In a medium size bowl add the remaining 1 cup of heavy cream and powdered sugar, whip til you get stiff peaks.
Gently fold in the cooled down chocolate and mix until fully incorporated.
Pour filling into cooled crust and refrigerate for a couple of hours before serving.
Right before serving garnish with toasted almonds and some of the remaining crushed amaretti cookies.
***Recipe adapted from Everyday Food***

1 Comment Filed Under: Desserts, Sweet Tart Tagged: amaretti cookies, Amaretto dessert, chocolate, chocolate tart, tart

Seafood Freeform Lasagna with Lemon Cream Sauce

February 5, 2021 by Marie 4 Comments

If you’re looking for a special date night dinner, something a little fancy but not so hard to make try this seafood freeform lasagna, what makes it even more special is the subtle lemon cream sauce that’s spooned all over.

This is the perfect dinner to have on Valentines Day which is coming up soon and I’m quite sure many of us will be dining at home. This is meant for two people but you can certainly double the recipe for more to enjoy if need be.

I used a mix of scallops and shrimp in this easy freeform lasagna, which is highlighted with a touch of Limoncello for a smack of bright lemon flavor!

The prep work is all done in advance so when it’s time to eat all you have to do is pop your dish into the oven, warm it up and get that golden top.

You’ll be spending all your time with your date instead of cooking and cleaning in the kitchen all night, and that’s a good thing!

The lemon sauce is very light, you can use half lemon juice and half Limoncello or just all lemon juice. I wouldn’t do all Limoncello because that would be too sweet tasting and overpower the seafood.

If lemon is not your thing, you can make a nice white sauce to top it off like a béchamel, that would be equally as delicious and creamy to top it off.

Cut your lasagna noodles to fit into individual ramekins if using or if you end up using a bigger dish, it doesn’t have to fit perfect.

Then you’re going to layer all that amazing seafood on top. It’s a delicious mix of chopped scallops, shrimp, garlic, shallots with a little ricotta and mascarpone for creaminess and to help bind it all.

Save some whole shrimp for garnish it makes a striking presentation. This can be served along side a beautiful salad or if you really want to go all out, a steak for some surf and turf!

5.0 from 2 reviews

Seafood Freeform Lasagna with Lemon Cream Sauce

A date night or Valentines Day dinner for you and your special someone.

Author: Marie

Ingredients

1 lb. seafood, I used a combo of ½ lb. shrimp and ½ lb. scallops, you can also use all shrimp or any combo of your choice, peeled and deveined leaving a couple of whole shrimp or scallops for garnish
6 lasagna sheets, pre-boiled
SEAFOOD MIXTURE INGREDIENTS
drizzle of olive oil
1 large shallot, small dice
2 large garlic, minced
2 heaping tablespoons chopped parsley, extra for garnish
¼ cup of ricotta
1 heaping tablespoon mascarpone cream
1 tablespoon, limoncello in the seafood mix or use 1 tablespoon, lemon juice
salt and pepper to taste
FOR THE LEMON CREAM SAUCE
2 Tablespoons unsalted butter and extra to butter your ramekins
2 Tablespoons, Limoncello ( or use all lemon juice to make up the 4 Tablespoons)
2 Tablespoons lemon juice
1 cup heavy cream

Instructions

Pre boil your lasagne noodles, according to the time directions on the box, cool them down and set aside.
Chop up your seafood into bite size pieces, making sure to clean your shrimp beforehand, and setting aside 1 or 2 for garnish.
For the whole shrimp garnish, season them and stick into a 420F oven until cooked through, then set aside.
Butter 2 -6 inch" ramekins or 1- 12 inch"
Drizzle olive oil in the bottom of a sauté pan, add the shallot and garlic til soft then toss in the chopped seafood, tossing gently till cooked. Don't over cook!
Add 1 Tablespoon of Limoncello to the mix or lemon juice as well as the parsley.
Let the mixture cool down then add the ricotta and mascarpone, folding it in and mixing it til incorporated.
Make your lemon cream sauce by placing both Limoncello, ( 2 tablespoons) and lemon juice( 2 tablespoons) in a small sauce pan together ( or use all lemon juice( 4 tablespoons).
Once warm whisk in your butter.
When the butter melts in add the heavy cream gently stirring on low heat until the cream thickens.
NOW FOR ASSEMBLY
Line the bottom of your ramekins with a few cooked lasagna noodles, cutting them if need be to fit.
Spread a little of the lemon cream sauce on the noodles.
Divide your seafood mix between the two ramekins and spread on top of the pasta.
Use the remaining lasagna noodles to fit over the top of the seafood mixture.
Spoon some of the lemon sauce all around.
This all can be prepped ahead of time.
When you’re ready to serve you can place the ramekins under your broiler to warm it up and get some golden color on top, but if you do you can't walk away!
Stay near the oven broiler and keep checking to make sure it doesn’t burn,.
You can also heat them in the oven at 375 just til heated through, ovens vary so keep checking, it won't take too long, and remember everything is cooked already.
If you want a little more golden on top, stick it under the broiler for that, but again do not walk away!
Spoon some of the lemon cream on top to finish, garnish with chopped parsley and top it off with the whole cooked shrimp.
Enjoy!

4 Comments Filed Under: Pasta, Seafood Tagged: date night, freeform lasagna, lasagna, scallops, shrimp, Valentines day dinner

Chicken Parm Meatballs, A Twist On The Classic

January 21, 2021 by Marie 9 Comments

Who doesn’t love a good meatball? They’re a favorite of many with endless ways to make them! This version is everything you love about classic chicken parm but formed into a meatball.

The outside is crispy, similar to the way you would fry up your chicken cutlet. They’re topped with a nice marinara sauce, some melted cheese, basil with a surprise center.

When you bite into them they still hold on to that crunch because they’re not simmered in sauce as you would traditional Italian meatballs.

After the balls are formed you’re going to bread them as you would when making chicken cutlets, first a light dusting of flour, then egg, then into breadcrumbs. You’ll brown them first until that crispy coating sets, then they’re finished off in the oven.

Depending on the size you make you can serve them as a main with a nice green vegetable or salad on the side, place them on top of pasta or you might simply want to stuff them into a crunchy baguette for a delicious sandwich.

Your family will love the fact that you turned the classic chicken parm into a meatball, how can they resist! Crispy on the outside with melted mozzarella oozing on the inside, every bite is amazing!

I hope you make this fun spin on the classic chicken parm!

5.0 from 3 reviews

Chicken Parm Meatballs, A Twist On The Classic

Author: Marie

Ingredients

FOR THE MEATBALL MIXTURE
2 lbs. ground chicken
2 garlic cloves, finely minced
1 large egg
½ medium onion, small dice
2 heaping tablespoons each, parsley and basil
¾ cup of grated parmesan cheese
¾ cup panko bread crumbs
salt and pepper to taste
FOR THE BREADING MIX
2 large beaten eggs
flour for dredging
panko breadcrumbs enough to coat your meatballs
*****
½ lb. of dry mozzarella in a block so you can cut into ½ inch cubes
½ lb. of fresh mozzarella, just so you can top each cooked meatball, you'll probably have some leftover
marinara sauce, enough for a dollop on each meatball and some warmed up to serve on your plate.
additional basil for garnish as well as extra marinara
Note: you do not simmer these meatballs in a pot of sauce like traditional ones, you want to keep them crispy

Instructions

Mix up the meatballs with ingredients listed.
Form them into size the meatballs you like then push the cubed mozzarella into each one, making sure the meat covers the cheese.
I got 10 meatballs with the 2lbs.
Have your breading station set up with the flour, egg and panko.
Lightly dredge each meatball into the flour dusting off excess, then into the egg, then finally the panko, making sure to coat the whole meatball all around.
In a nonstick heated fry pan drizzle in some olive oil, fry the meatballs making sure to get all sides golden and crispy.
Transfer them to a casserole dish and into a 400 degree oven for around 10 minutes, then pull them out, top with a dollop of marinara on each as well as a piece of the fresh mozzarella, then back into the oven for an additional 5 or so minutes so they can finish cooking on the inside and the cheese melts on top.
Garnish with chopped basil.
Serve with some warm marinara on the side.

9 Comments Filed Under: Meats, Party Foods Tagged: chicken meatballs, chicken parm, meatballs

Cannellini Beans from Scratch is Well Worth The Effort

January 15, 2021 by Marie 3 Comments

Making beans from scratch might take you a little longer but there is absolutely no comparison to the taste, texture and flavor that results. If you’re like most people you have a pantry stocked with canned beans, I do myself, it often allows you to pull together a quick meal during the week, but when you want to slow it down and create an epic meal, dried beans is where it’s at!

The cannellini beans above were slow simmered, infused with aromatics then stewed together with a garlic, tomato and sage sauce. This is a meal in itself, it’s rustic with so much flavor and perfect texture, and the star of this dish are the beans that were made from scratch with some of the dreamy broth it produces as a bonus!

Make it easy on yourself, soak the beans overnight, all you have to do is give them a good rinse, fill a pot with cold water with enough to cover them, pop a lid on and go to bed.

There is a quick soak method out there where you boil the beans for a couple of minutes first, then remove them from the heat, cover and let them sit for an hour. then cook. I’ve tried that method, it didn’t go so well for me, but I much prefer the end result from soaking them overnight.

When you wake up you’ll see how much they puffed up, then you’ll want to drain them and give them a good rinse.

Then the fun begins, place the rinsed beans into the pot with fresh water that covers them again. You’ll want to infuse those beans with aromatics, I used a half a bulb of garlic, a handful of fresh sage and my favorite ingredient, a Parmigiano Reggiano cheese rind.

Let’s talk about the cheese rind for a second, you need to have this ingredient for this recipe! You might have your own stash of rinds tucked away in your freezer from cheese you’ve used, if not you can ask your cheesemonger if they would sell you some. I can easily get them from my local Whole Foods, they sell 3 or 4 in a bundle and I’m always impressed how much of a chunk of the cheese they leave on each rind, and that’s what you want, a rind that has some of the cheese still attached.

Bring those beans to a boil then reduce the heat to a slow simmer with a lid on top. Mine took almost 2 hours for a pound of cannellini beans but the best way to test them is to taste after about an hour, if they’re still tough continue cooking. Make sure not to rush them or overcook them, you don’t want mushy beans, they should be slightly Al dente.

The end result should have a slight bite with a soft creamy center.

Now it’s time to remove the cheese rind, sage and just the peels of the garlic because all the cloves will have fallen inside and melted in and produced the most dreamy tasting broth!

This bean dish was such a hit, I can’t imagine it being made with canned beans, it just wouldn’t be the same. The aromatics along with the cheese rind infuses the beans with so much flavor!

Eat them as a side dish or my favorite way is to scatter them on top of toasted crusty bread, each bite is out of this world good!

The other benefit of making beans from scratch is that you’ll probably have some left over, I got around 6 cups of cooked beans from a little over a pound of dried beans. You can tuck them away in your freezer and use them later in a multitude of other dishes, or if you’re like me you’ll make this rustic stewed tomato and bean dish again and again!

4.0 from 1 reviews

Cannellini Beans from Scratch

The bean preparation was my own but the actual stewed bean and tomato dish was adapted from the blog "How To Feed A Loon" I tweaked some amounts and additions.

Author: Marie

Ingredients

FOR THE BEANS
1 lb. bag of dried cannellini beans
a small handful of sage
½ whole garlic bulb
1 Parmigiano Reggiano cheese rind with some cheese still attached
FOR THE STEWED BEANS WITH TOMATOES, GARLIC AND SAGE
4 heaping cups of the cooked dried beans
⅓ cup of olive oil
4 cloves garlic, minced
¼ cup white wine
⅓ cup of the bean broth
6 sage leaves, chopped fine
1 28 oz.of whole San Marzano tomatoes, drained of all liquid and crushed by hand
salt and pepper to taste
olive oil drizzle

Instructions

Soak the beans overnight.
Drain the beans in the morning then refill the pot with cold water covering the beans.
Infuse the water with your aromatics of sage, garlic and 1 cheese rind.
Bring the beans to a boil, then cover and reduce to a low simmer.
Times vary but you’re looking for a creamy soft inside with a slight bite on the outside. ( mine took almost 2 hours, so keep checking).
When beans are done remove the aromatics, they did their job and keep all that luscious broth as well it's liquid gold!
FOR THE STEWED BEAN DISH
In a large skillet add the olive oil, then add the garlic and chopped sage, cook til golden.
Add the wine and let it evaporate.
Scoop in the beans, along with the flavored broth.
Squeeze in the drained tomatoes.
Season with salt and pepper.
Toss in 3 whole sage leaves and let it simmer until the sauce thickens up a bit and reduces, you don't want a soupy consistency.
When finished drizzle with olive oil.
Serve as a side or on toasty bread.
If you have extra beans you can freeze them or use for another dish, or make this again!

3 Comments Filed Under: Beans, Side Dishes Tagged: cannellini, dried beans, stewed beans, tomatoes and sage beans

Healthy Fresh Salmon Cakes

January 7, 2021 by Marie 8 Comments

January is the month that everyone wants to do a reset in the eating department, we’ve enjoyed all our goodies during the holidays and now it’s time for some healthier eating.

If eating salmon is on your regular meal rotation I encourage you to change things up and make these salmon cakes instead of the usual filets.

If you’re a salmon lover these cakes will soon win you over. Tender, juicy chunks of salmon on the inside, lightly crunchy on the outside with no heavy fillers that mask the actual salmon taste and oh so flavorful, they are amazing!

The reason these salmon cakes are so scrumptious is that they’re made with fresh salmon, not canned, it really makes a big difference in taste and over all texture. If you check out some recipes on the Internet you’ll find that many salmon cakes are made with cooked, fresh salmon. I prefer forming them in the raw state, like you would a burger, I feel they retain their juiciness that way.

The added ingredients which are vegetables are diced small, sautéed then mixed into the fresh chopped salmon. You can do this all ahead of time getting your prep work done because they take no time at all to cook.

Stick with wild caught salmon rather than farmed, I can always find it available here. I once discussed this topic with my fish monger at Whole Foods because they do sell farm raised there, but he went into deep length saying that their farm raised salmon is sustainable and ethical and raised the right way so that might be another option for you.

After the sautéed veggies cool down they get gently mixed into the salmon along with some added spice and binding agents with no need for eggs.

A key tip is to form all the salmon cakes then refrigerate them for at least 2 hours, even overnight if you wish. This firms them up and they’re able to keep their shape when cooked. I would not recommend forming them and cooking immediately, they won’t be sturdy enough.

I like to use a three inch biscuit cutter that I have to form the salmon cakes. I place the form on the pan I’m going to stick in the fridge, spoon the mixture inside filling to an inch deep, press it compact then I lift the biscuit cutter right off and a perfect shape is formed.

After they’re chilled they lift off easily with a spatula.

I like to crisp up the top and bottom on the stove top first, then finish them off in the oven.

All you need is the a little tartar sauce, a squeeze of lemon and a nice salad on the side and you’re on your way to a healthier and very tasty January!

5.0 from 1 reviews

Healthy Fresh Salmon Cakes

Author: Marie

Ingredients

1-1/2 lbs. fresh salmon or 4 filets, skin removed. hand chopped into small chunks ( I was able to make 7 cakes with that amount)
1 celery stalk, small dice
¼ onion, small dice
2 green onions, sliced small
2 small mini red peppers or half of a large red pepper, small dice
1 yellow mini pepper or ¼ of a large, small dice
zest of 1 lemon
1 tablespoon capers, rinsed
a pinch of cayenne
½ teaspoon Old Bay seasoning
1 large garlic clove, chopped fine
1 heaping tablespoon chopped parsley
⅓ cup full fat mayo
⅓ cup panko bread crumbs and a little extra to coat the top and bottom of the cakes
1 heaping tablespoon of Djon mustard
olive oil
salt and pepper

Instructions

Drizzle the bottom of a small sauté pan with olive oil and toss in all the diced veggies, onions, peppers, celery and garlic, cooking until translucent. Turn off heat and let them cool down completely.
Into a bowl add the chopped salmon, the cooled down veggies, the mayo, zest, breadcrumbs and Djon and a little salt and pepper to taste.
Gently toss well to incorporate ingredients.
Form your salmon cakes into 3x1 inch deep patties. Note: I use a biscuit cutter to form mine as stated in the post.
Refrigerate the salmon cakes for at least 2 or more hours for best results, I would not form and then cook them right away.
When it's time to cook, heat the oven up to 450F.
Drizzle the bottom of an oven proof skillet with olive oil.
Pour some panko breadcrumbs on a flat plate and press the bottom and top of each salmon cake into it then into the heated skillet.
When each cake is lightly golden on each side place the oven proof skillet into the oven and finish it off, anywhere to around 6 or 8 additional minutes, oven vary so you be the judge.
Serve with a squeeze of lemon and tartar sauce, or an aioli of your choice.
NOTE; I had some leftover and the next day I heated them at 350 just until warm and they were still great.

8 Comments Filed Under: Fish Tagged: fresh salmon, heathy January, salmon, salmon cake, salmon patties

Creamy Feta Dip with Toasted Pita Chips

December 29, 2020 by Marie 6 Comments

Everyone needs a go-to dip to have for a special occasion, one that requires little work but tastes like a million bucks! NYE is a couple of days away and then game day will be right around the corner, so I thought it would be the perfect time to introduce this creamy feta dip with toasted pita chips.

This dip is so creamy and full of flavor, a little swipe goes a long way. Feta cheese is the shining star along with Greek yogurt and some cream cheese, it’s the perfect blend for a nice smooth dip.

The feta dip itself can be served with an array of fresh sliced veggies, for a healthier version or with my favorite dipper, these toasted pita chips.

I was introduced to this way of preparing the pita chips by a friend of mine years ago, she made it for a girls lunch and we just couldn’t tear ourselves away from them. The chips are thin and crispy but yet sturdy enough to hold up well when dipping.

I’ve made them many times since and they’re always a hit!

One bag of pita yields so many chips! You’re going to cut the pita into 6 or 8 strips with scissors, then snip the tops and end off so you can open it up.

One strip will give you 2 thin pieces. So for 1 whole pita you can get 12 to 16 chips out of it, so if you do a whole bag that’s quite a few chips!

Then place the inside rougher side up on a baking sheet and brush each strip with oregano infused olive oil.

I think what makes these so special is definitely the shape and the thinness, as opposed to the thicker triangle shaped ones, and of course the olive oil flavor coming through. I can’t say enough about these dippers, they’re amazing!

They’re the perfect accompaniment to the creamy feta dip. But don’t get me wrong, honestly they go well with any dip! Think crab, shrimp, hummus, white bean, onion, spinach artichoke, I could go on and on.

I garnished the top of my dip with olive oil, parsley, red pepper flakes, pistachios and olives but be creative and do what you like.

I would encourage you to take the time and make these chips, you won’t be disappointed, it’s the ultimate combo along with the creamy feta dip.

They can be made well in advance and they stay perfect for up to 3 weeks, that is if they last that long! Once you put them out you’ll see them disappear!

I like to store them in a tin can layered between wax paper.

Enjoy!

Creamy Feta Dip with Toasted Pita Chips

This dip recipe can be doubled because it stays very well in the fridge, and the dipper chips can be made well in advance.

Author: Marie

Ingredients

8 oz. feta, good quality Greek in brine, patted dry
4 oz. full fat cream cheese, room temp
¼ cup full fat plain Greek yogurt
2 teaspoons of oregano infused olive oil
1 teaspoon lemon juice
1 small garlic clove, grated
FOR THE TOASTED PITA CHIPS
1 bag of fresh, Greek pita
¾ cup of olive oil
1 teaspoon of dried oregano
a light sprinkling of kosher salt to top the chips before toasting

Instructions

In a small bowl add the oil and oregano together and let it sit for 15 minutes to infuse.
Then in food processor first add the feta to break it down, then add in the cream cheese, yogurt, lemon juice and garlic.
Give it all a whirl until it's nice and creamy.
Remove from processor and place into a serving bowl and garnish with a little of the olive oil, parsley, lemon zest, olives or whatever you like.
If making the pita chips, take 1 pita at a time, with a scissor cut 6 to 8 strips then snip the top and bottom off of each strip so you can gently open up the pita and have 2 pieces. (See blog post for example)
Continue cutting the pita into chips then brush each one on the inner rough side with the oregano infused olive oil.( see blog post for visual)
Place onto a rimmed baking sheet, sprinkle them all lightly with a little kosher salt, then into a 400 degree oven for 7 or 8 minutes until golden. Ovens vary so watch closely, you want them golden not burnt, they cook fast.
Remove chips and place on a rack to cool.
Chips can be stored in a tin can layered between wax paper for up to 3 weeks.

6 Comments Filed Under: Appetizers, Party Foods Tagged: feta cheese, party dip, pita chips

Luxurious Pasta With Vodka Cream Sauce

December 12, 2020 by Marie 9 Comments

If you want mid week rave reviews on a dinner served or if you just want to wow your guests with something special, this is the dish for you! Serve them this luxurious pasta with vodka cream sauce.

This sauce tastes like you spent hours cooking it on the stove, but you really didn’t. It has a deep, rich flavor with a silky and luxurious texture that coats the pasta inside and out in every groove.

Speaking of pasta I recommend using mezzi rigatoni, it’s the shorter version of traditional rigatoni, go for the one with the ridges.

Don’t get me wrong you can use other shapes, I’ve made it with penne pasta before, but my heart belongs to mezzi!

Get yourself a bottle of vodka that has a nice smooth character to it, you don’t want to use anything too harsh. Right now I’m enjoying Trader Joe’s TX vodka it’s 6 times distilled and it really pairs well with this sauce. (not sponsored).

Have your ingredients ready to go and your salted water boiling and you’re on your way to a fantastic meal!

Onions and garlic are the foundation to this sauce but the star of the show is tubed tomato paste!

Triple concentrated tomato paste to be exact, this is the game changer to this recipe! No more cans of tomatoes, no more doctoring up a marinara sauce with cream, no chopped tomatoes added, nothing!

Triple concentrated tomato paste is the secret ingredient!

Let the tomato paste cook down a bit, then you’ll deglaze it with the vodka. Now is the time to start cooking your pasta.

You’ll be adding pasta water and heavy cream together stirring and stirring until it reaches a vibrant pink color.

Like this!

Now add in your pasta (al dente) and incorporate all that sauce with the pasta really well.

Shut the burner off and sprinkle in the cheese and toss gently.

Now get a big scoop so you can fill your plate!

Add more cheese of course and a sprinkling of parsley, after you take one bite you’ll know exactly what I mean. This sauce is to die for!

You’ll want to make it often and the best part is that it comes together so quickly, so make sure you have a full bottle of vodka and tubes of tomato paste on hand.

If you want to go all out and show off a little, you can sear up a few scallops or add some shrimp like I did for a special date night meal, it’s over the top delicious.

All I did was added some partially roasted shrimp at 400F to the original recipe below until slightly opaque then tossed them in the sauce to finish cooking and to soak up all that goodness!

I chose some thin and long penne pasta for this and it was quite elegant tossed around with the shrimp.

Trust me, you need this in your life!

5.0 from 1 reviews

Luxurious Pasta With Vodka Cream Sauce

Recipe adapted from Bon Appetit

Author: Marie

Ingredients

½ lb. mezzi rigatoni with ridges, or penne with ridges
1 medium onion, chopped
4 garlic cloves, sliced
3 oz. triple - concentrated tomato paste in a squeeze tube
¾ cup of grated parmesan cheese, more for plated garnish
2 oz. vodka ( smooth character )
¾ cup heavy cream
1 cup or so of reserved pasta water
pinch of red pepper flakes
olive oil
parsley for garnish

Instructions

Start your water boiling for the pasta, make sure it's salted
Have all your ingredients ready to go.
Drizzle olive oil into a heavy bottomed pan.
Saute the onion and garlic until the onion starts to brown around the edges, could take 5 or so minutes.
Squeeze tomato paste in along with red pepper flakes.Sir well until the paste coats the onion.
Continue stirring until the paste reaches a deep red color and starts to brown on the bottom of the pan, around 5 or so minutes.
Add the vodka and deglaze the pan, stirring to incorporate, reduce heat to low.
Using a heatproof measuring cup scoop ¼ cup of the boiling water from the pot, then add all the cream to the hot water, this will temper the cream so it doesn't break when added into the sauce.
Slowly add the warm cream into the pot, stirring to incorporate.
Remove from heat for a few minutes.
Add the pasta to the pot of boiling water and cook it al dente according to box instructions.While pasta is boiling, add a little pasta water so it's not so thick.
Reserve a good cup of the pasta water to add to sauce to thin out later if needed.
When cooked, transfer the pasta into the sauce pot using a spider (as pictured in post).
Toss everything together, adding pasta, then the grated cheese, plus enough of the pasta water to have the right consistency.
Sauce should be smooth, glossy and coating each piece of the pasta, not runny.
Toss in some chopped parsley.
Garnishing each plate with a drizzle of olive oil, cheese and more parsley.
Enjoy!

9 Comments Filed Under: Pasta, Sauces, Seafood Tagged: mezzi rigatoni, penne pasta, shrimp and vodka sauce, vodka, vodka sauce

Ham Bone Split Pea Soup

December 1, 2020 by Marie 10 Comments

Let’s face it, most families don’t often make a bone in, baked ham on their weekly rotation of meals, but on special holidays it’s often the star of the show.

Thanksgiving was a just a few days ago and ham was on the menu at my sister-in-laws house. Since she didn’t feel like doing anything with the ham bone she wrapped it up, rang my doorbell and gifted it to me!

Lucky me, there was still a lot of meat left on the bone so split pea with ham was surely going to happen! If you’ve never made split pea using a ham bone, you’re missing out. It gives it a ton of flavor and elevates the soup to another level, even pea haters love this soup!

Just a few ingredients to start the soup off, then it’s a nice slow simmer so all the flavors can meld together.

Grab a big pot with a lid and nestle the ham bone right into the center, then in a couple of hours you’ll be able to pick the meat off the bone.

As you stir the soup while it’s simmering the peas will break down and become nice and creamy!

Just the smell of of this soup simmering on the stove makes your home feel all comfy and cozy, it’s such a hearty and satisfying soup.

Keep in mind, you need something crunchy on top for garnish. So if you have any leftover bread, please make your own croutons. I had some leftover ciabatta bread that I cut up in cubes, drizzled it well with olive oil, then sprinkled it with salt and pepper then into a 400 degree oven til nice and golden.

Crunchy croutons on top of such a hearty, creamy, smokey, meaty delicious soup, I could go on and on!

There are many variations of this soup, some add potatoes ,but I don’t think you need them at all. Some add bacon instead of a ham bone, it may be good, but it’s just not the same. There are vegetarian versions but today we’re not going there. Try this once with a ham bone and you’ll be hooked!

Ham bones freeze well so if you don’t feel like making this right away, tuck it into your freezer for when you do.

And lastly this soup freezes well, so don’t be afraid to make a big batch!

5.0 from 1 reviews

Ham Bone Split Pea Soup

Author: Marie

Ingredients

1 meaty ham bone, make sure to leave meat on that bone
1- 1lb. bag of green split peas, rinsed well
1 quart of chicken stock, low sodium
5 cups, water ( more to thin out soup if it thickens too much later)
1 large onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped
6 thyme branches, stripped
2 large garlic cloves, minced
2 bay leaves
olive oil
good knob of butter
salt and pepper to taste
Homemade croutons for garnish

Instructions

In a large stock pot with lid, drizzle the bottom with olive oil and add the knob of butter.
Throw in the chopped onion, carrots, celery and garlic, saute til soft.
Add the split peas and stir well.
Sprinkle in the thyme leaves along with the 2 bay leaves and a grind of black pepper.
Hold off on the salt until the end for taste because some hams tend to be saltier than others.
Pour in the chicken broth then nestle the ham bone right in the center.
Add additional cups of water, stirring well, then bring it to a boil, reduce, and let it simmer with lid on almost covered completely.
Cooking times vary somewhere between an hour and a half to 2 hours, mine took almost 2 hours on very low. The peas will break down and get nice and creamy
Keep checking and stirring.
When you start to see the meat falling off the bone, remove the bone, let it cool a little then start picking the meat off and placing the shredded meat back into the pot.
Discard bone.
Taste for salt, pepper and thyme, adding more if needed. Always stirring to check for thickness.
If need be, add a little more water for a looser soup. It's up to you on how thick you want your soup.
Garnish with homemade croutons.
Use a hearty style bread, cut into cubes, drizzled with olive oil, black pepper and a touch of salt.
Place into a 400 degree oven until crispy and golden, it goes fast so keep checking.
Enjoy!

10 Comments Filed Under: Soups and Stews Tagged: croutons, ham bone, split pea soup

Butternut Squash Gnocchi with Sage and Brown Butter

November 20, 2020 by Marie 2 Comments

Thanksgiving isn’t all about the turkey, yes turkey is all well and good, but to me Thanksgiving is all about the sides! One of my favorite sides are these butternut squash gnocchi.

I’ve been serving them for years at my Thanksgiving table. I normally make them a week or two ahead of time and have them tucked in my freezer until turkey day.

They may be small in size but not in flavor, they’re slightly sweet with the rich flavor of parmesan cheese running through every tender bite.

You start out by roasting your squash, roasting the squash adds to the depth of flavor, when tender and soft cool it down and then scoop out the pulp.

Next you’ll toss it into a food processor until it becomes nice and smooth without any lumps.

What I’ve learned over the years is that after processing the squash you’ll see that the squash holds onto some moisture, so a good thing to do is to toss the pureed squash into a sauce pan and cook it down until you see the moisture disappear, maybe five or ten minutes. When you cook some of the moisture out you won’t have to keep adding flour, which in turn could make them too heavy and doughy.

Then you’ll want to make sure to cool the mixture down completely before you start mixing in the flour and other ingredients.

NOTE: I always test my gnocchi before I form all of them. I boil a few just to see if they stay together, this will ensure you that your mixture is sturdy enough and they won’t fall apart and become mushy in the water. Sometimes you might have to add a little more flour. This is a very important step!

No doubt making gnocchi is a labor of love but I can tell you it’s worth every bit of the time it takes, and remember you can make them ahead at your convenience.

There is no ricotta or potato added to these gnocchi, it is straight up butternut squash that’s permeating throughout these tender bundles.

Gnocchi take very little time to cook, always place them into salted boiling water, as soon as they float up to the top they’re basically done. Never ever pour them into a big strainer, you need to hand scoop them out like shown in thee picture above. Gnocchi are very delicate.

A quick toss into toasty brown butter flavored with frizzled sage, if you want you can add a touch of pasta water to loosen the sauce up a bit.

Brown butter sauce is the perfect compliment to these delicious gnocchi!

My Thanksgiving plate from years past where’s there’s always room for the butternut squash gnocchi, and I should say that the leftovers are just as good the next day!

Butternut Squash Gnocchi with Parmesan, Sage and Brown Butter

Butternut squash with hints of parmesan in every tender bite!

Author: Marie

Ingredients

FOR THE GNOCCHI
1 large butternut squash, around 3 lbs. roasted then pureed to yield 2 cups
1 heaping ½ cup of grated Parmigiano Reggiano plus extra for garnish
1 large egg, whisked
1 teaspoon, salt
pinch of black pepper
2 plus cups of all purpose, unbleached flour
FOR THE BROWN BUTTER SAUCE
1 stick of unsalted butter
a handful of fresh sage leaves

Instructions

Carefully cut the squash in half lengthwise, scoop out the seeds, drizzle each half with olive oil, salt and pepper and place onto a parchment lined baking sheet, cut side down, at 375 until tender and the tip of a knife goes through easily 40 minutes or so.
Scoop the flesh of the squash out and place it into a food processor, puree until completely smooth with no lumps.
Place pureed squash into a sauce pan on medium heat, stirring often to evaporate any moisture that might be showing up in the mixture.
Next cool down that mixture completely, so place the pan into the fridge until completely cooled .
Now you’re ready to start forming the gnocchi.
In a bowl add the pureed squash with parmesan cheese, salt, pepper and egg.. Then add the flour little by little into the mixture and work together by hand. It will be very sticky, you might need to add more flour, or even less, just judge by the feel of the dough, you have to be able to roll it.
Once smooth, flour the work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½ inch wide. Cut the strip into ½ inch pieces.
Using a gnocchi board, a fork, the back of a grater or just as is, to create ridges. Place each piece on floured wax paper and repeat with the rest of the dough.
At this point you can freeze them in single layer until solid frozen then place the gnocchi into zip lock bags until ready to use.
When ready to eat, have a large pot of salted water going, when boiling add the frozen gnocchi, (don't let the water boil so so hard, lower it a bit) when they float up to the top, they’re pretty much done, but you can test one to make sure. Always take them out of the water with a hand strainer like a Chinese spider, never pour them into a big strainer, gnocchi are delicate.
You don't ever want your gnocchi to blow up and over cook, they should have a little bite to them.
While the gnocchi is in the water cooking make your brown butter sauce by melting the butter over medium heat, when it starts to to smell nutty and turn golden brown toss in your sage leaves and let them fizzle.
Take your gnocchi from the water with a hand strainer, gently and place them into the brown butter sauce, tossing till covered, If you want to loosen the sauce up a bit, add a little pasta water, then add more parmigiano.
They're ready to eat now!

2 Comments Filed Under: Fall, Pasta, Side Dishes Tagged: brown butter and sage, butternut squash, gnocchi

Cauliflower and Sausage Stuffing

November 9, 2020 by Marie 5 Comments

Thanksgiving is only a couple of weeks away so it’s time to start talking and planning the big meal and side dishes. Do you have anyone you might be serving this Thanksgiving who is gluten free, keto or doing low carb, if so this is a great option.

Last year I made this cauliflower and sausage stuffing for a gluten free family member, not only she enjoyed it but everyone that tried it loved it, it definitely satisfies your stuffing desire.

It’s made similar to my traditional stuffing with all the same flavors going on except cauliflower florets replace the bread, but the nice thing is you’ll still get crispy bits along the edges ( my favorite part), with fresh and dried herbs mingled between the sausage and all the veggies.

I’ve always added breakfast sausage to our stuffing, preferably one flavored with extra sage, it’s tradition over here, so that’s what I’ve added in this cauliflower stuffing.

Feel free to add your favorite type of sausage or eliminate it all together. I do however suggest that you add in some mushrooms as I did to punch up the flavor and give it more bulk.

There’s a little bit of prep before like browning the sausage and a quick saute of the veggies, but as far as the cauliflower goes you can toss it in raw as long as the florets are in bite size pieces.

Everything then goes into as buttered casserole dish, like a traditional bread stuffing. This can all be prepped a day or two ahead then popped into the oven with the rest of the other sides on the day your serving it.

When it comes out it looks like this, crispy and golden. The cauliflower takes on all the traditional flavors of a bread stuffing but without any bread!

A delicious option for all to enjoy!

Cauliflower and Sausage Stuffing

A nice option for those who are gluten free and those preferring to eat less carbs.

Author: Marie

Ingredients

1 good size medium cauliflower cut into bite size florets
1 lb. breakfast sausage like Jimmy Dean or Bob Evans, in bulk
1 large onion, diced
4 or 5 celery stalks, diced
8 oz. baby bella mushrooms, sliced
3 garlic cloves, crushed
1 stick of butter
½ to ¾ cup of chicken stock
handful of chopped parsley
dried sage, thyme, poultry seasoning (optional) salt and pepper to taste
Fresh sage leaves for garnish

Instructions

Butter the inside of the casserole role dish you'll be using
In a large skillet place remaining butter until it melts then saute the onions, garlic and celery until soft, then add the sliced mushrooms for a couple of minutes.
Place all the sautéed veggies into a large bowl.
Next brown up the sausage in the pan, breaking it up with a wooden spoon and cooking it until you see no pink.
Drain the sausage on paper towels then toss it into the bowl with the sautéed veggies.
Fold into the bowl the bite size cauliflower, raw. If you think its to big you can toss it into the skillet for a couple of minutes to take the rawness away.
Add in the chopped parsley.
Add in the spices, dried sage and thyme and poultry seasoning if using into the mix. Start with 1 teaspoon each and then taste for your preference, adding more if you like plus the salt and pepper.
Place everything into the buttered casserole dish, then distribute the broth all around.
Top with a few fresh sage leaves for garnish.
At this point it's all prepped and you can refrigerate it 1 to 2 days ahead.
When you’re ready to serve, heat oven to 400 degrees.
lightly foil the dish for 15 minutes then remove the foil and continue roasting until cauliflower is tender, golden, the sausage edges have crispy bits.
Ovens do vary so keep checking every 15 minutes or so, you can also stick it under the broiler for a few minutes at the end to get desired golden look if needed.

5 Comments Filed Under: Fall, Side Dishes, Uncategorized, Vegetables Tagged: cauliflower, cauliflower and sausage, gluten free, low carb, stuffing, Thanksgiving side

Kabocha Squash With Parmesan Cream And Thyme

October 28, 2020 by Marie 5 Comments

I can’t think of a better side dish to have this fall, one that includes kabocha squash. Have you tried it yet? Kabocha is a rich tasting squash and it tastes like a cross between a sweet potato and pumpkin, it’s vitamin rich and even low in carbs.

This dish is foolproof to make, when the squash is cut into quarters and the seeds scooped out ( which you can roast) it becomes the perfect vessel to hold the parmesan and thyme cream sauce.

This can easily be served during the week or set out on a platter for the holidays.

You might be intimidated and think how am I going to cut this! Well you definitely have to be safe. One way is you can stick the whole squash in your microwave for a couple of minutes to soften it, doing that will make it much easier to cut.

What I often do is take my knife, make a slit then cover the top of the blade with a tea towel, then take a mallet and pound it until it breaks through, it’s very safe that way and no fingers are involved.

When parmesan and thyme meet together it’s a match made in heaven, the flavors meld together perfectly!

Of course this sauce would work with acorn, honey nut and butternut squash as well but if you haven’t tried kabocha, I urge you to give it a try.

5.0 from 1 reviews

Kabocha Squash With Parmesan Cream And Thyme

The perfect fall side dish

Author: Marie

Ingredients

1 kabocha squash cut into quarters, scooping out the seeds and pulp. Follow instructions on blog post above for a safe way to cut it.
¾ cup heavy cream
¾ cup of grated parmesan
12 sprigs of thyme
salt and pepper

Instructions

Cut the squash into quarters then drizzle all sections with olive oil and sprinkling of salt and pepper. Place squash cut side down onto a parchment lined baking sheet and roast at 375F oven. When you see a rich golden color on the outer edge flip the squash over.
In the meantime mix together the heavy cream, the parmesan and some thyme leaves.
Then I like to transfer the squash into a baking dish where they fit somewhat tightly together, right side up, then gently spoon the cream sauce into the cavities.
Place thyme sprigs all over each filled quarter.
Place back into the oven until cream thickens and squash is tender.
Depending on the size of your squash time varies , keep checking it.
You made have leftover cream sauce or not enough again according to the size of your squash.
Scoop and enjoy!

5 Comments Filed Under: Fall, Side Dishes, Vegetables Tagged: kabocha squash, parmesan cream sauce, squash, winter squash

How To Make A Star Shaped Stuffed Crusted Pizza

October 19, 2020 by Marie 3 Comments

Impress your friends and family my making this star shaped pizza. This pizza is shaped into an eight pointed star and each point is stuffed individually with a mix of cheese hidden inside, not only is it visually striking it’s the ultimate stuffed crusted pizza as well!

Don’t be intimidated, this pizza is easy to make, just take your time and go over my tips and instructions a couple of times.

You’ll need a half a pound of pizza dough to make one pizza, that will result in the look of a nicely shaped star, so just think from one pound you can make two of these beauties!

You’ll want to actually roll this dough out with a rolling pin, no pressing down with your fingers like a traditional pizza. The dough has to be flat all the way to the end for best results with the stars tips.

Aim for a ten to twelve inch circle, I like rolling my dough circle on parchment, then I just plop it over onto my lightly oiled and slightly dusted with cornmeal, pizza pan.

Then using a sharp knife make eight two inch slits from the end of the circle towards the center, be careful not to go more than two inches, it won’t look as nice, plus you need room in the center for your toppings as well.

So again you want eight cuts all together like the marks on a clock.

Within those eight sections is where you’ll place your cheese for the crust. I used a mix of shredded mozzarella and ricotta. Keep in mind cheese when melted spreads, so less is more to protect it from breaking open and oozing out all over.

Here’s where you can get creative, use whatever mix of cheese you want as well as the toppings you prefer in the center.

This pizza was a simple margarita style with tomato sauce and fresh mozzarella in the center with a nice drizzle from my stash of basil pesto that I have in my freezer.

A fun pizza to make and eat, just grab an end and share it with the people you love!

5.0 from 1 reviews

How To Make A Star Shaped Stuffed Crusted Pizza

Margarita style star shaped pizza

Author: Marie

Ingredients

½ lb. of prepared pizza dough, room temperature
½ cup ricotta and ½ cup of shredded mozzarella mixed together with salt and pepper to taste
tomato sauce for center of pizza, a cup or so
2 or 3 slices of fresh mozzarella, torn up
1 or 2 tablespoons basil pesto or fresh torn basil
olive oil
dusting of cornmeal or polenta for pan preparation

Instructions

Heat oven to 500F.
Prepare your pan by drizzling olive oil all over and a dusting of cornmeal or polenta for a crispy crust.
Roll your dough out on parchment into a 10 or 12 inch circle, flat all the way to the ends.
Then pick up your parchment and plop the dough round onto prepared pan, straightening it out if need be.
With a sharp knife make an incision 2 inches long 8 times, like the marks on a clock face, be careful to not go over 2 inches.
Within those 8 sections place a scant teaspoon of the ricotta and shredded mozzarella mixture, be careful not to overstuff because it will be hard to seal each point. ( see post for visual )
Then pick up the corners of each section that is filled and start pinching the dough together from the point to the center to form a triangle. The edge of the triangle shape should point outwards, and as you continue doing it you'll create an 8 pointed star shape all around.
Then fill the center with your sauce and fresh mozzarella and a quick drizzle of olive oil on top.
Place into the hot oven for around 15 minutes.
Garnish the pizza with basil pesto or fresh torn basil.
Pull apart and share!

3 Comments Filed Under: Pizza Tagged: pizza, speciality pizza, star shaped

Butternut Squash Pasta With Sage And Parsley Breadcrumbs

October 9, 2020 by Marie 6 Comments

This is an easy fall dinner meal using my favorite butternut squash, it is after all squash season. It’s amazing how many meals you can create using squash, it’s so versatile, I never tire of it, plus meatless meals are good for you!

I had a medium sized butternut squash that I peeled then cut into one inch chunks, drizzled with olive oil, salt and pepper and roasted in a 400F oven til golden and pretty much of the moisture gone.

Now if you do this a day ahead or early in the day this meal can be on your table in no time, which I recommend.

Then your going to grab a good handful of fresh parsley as well as fresh sage leaves, and nicely chop them up.

Then take a sauté pan and add a nice dollup of butter and a healthy swirl of olive oil. Add one or two crushed garlic cloves along with roughly 2 cups of (preferably) homemade bread crumbs. Toast them up really good then add in your chopped herbs along with a generous half a cup or so of grated parmesan cheese.

Taste if salt and pepper is needed, set aside in a bowl, you’ll be tossing them in at the end and you’ll want them to stay crispy.

Please don’t worry about exact measurements!

Then boil the pasta of your choice, I used 1/2 pound of linguine but you can use any shape at all. Chunky rigatoni, orecchiette, ziti, pappardelle, what ever, I just wouldn’t use tiny shapes.

Lastly take the sauté pan that you toasted the bread crumbs in, drizzle it with olive oil, warm up your cooked squash if need be then toss in your cooked pasta and maybe a little pasta water to loosen it up.

Shut off the heat, top and toss the crispy breadcrumbs right in, add some more parmesan and a nice drizzle of olive oil and garnish with some fried sage leaves for a nice presentation, serve immediately.

It’s really very quick and simple to do and so delicious!

Enjoy

6 Comments Filed Under: Fall, Pasta, Vegetables Tagged: butternut squash, homemade breadcrumbs, parsley and sage, pasta and squash, quick and easy meal

Mushroom Galette With Roasted Garlic And Thyme

September 28, 2020 by Marie 9 Comments

A galette is a rustic, freeform pie/tart which can be savory or sweet. They’re super simple to make and the finished results are very impressive!

This savory tart is filled with roasted cremini and oyster mushrooms with a bulb of roasted garlic smashed into it with hints of fresh thyme. There’s also a three cheese mix of asiago, parmesan and mozzarella melted into it.

Keep in mind you’re free to use any mix of mushrooms you like as well as any mix of cheese you prefer, that is the fun thing about making galettes, do your own thing, make your own combo, this is just a guideline for what I used, which happened to be very successful and delicious!

You can make your own pie crust or even buy a good quality one to make life easier. I’ll let you in on a little secret… I used a Trader Joe pie crust for this, but every time I use it I make sure to ball up the dough first then I roll it out to the size I want, I never just take it out of the package and use it as is.

If you prefer to make a homemade crust, here’s one that I make that would go very well with this mushroom galette.

Roasted mushrooms always produce great flavor and even more so when you squeeze and smash roasted garlic into the mix.

The garlic you can roast ahead of time, keeping it in the fridge and using it for multiple dishes as well as this one, it’s a nice treat to have tucked away.

Another reason I’m such a fan of galettes is that you always get a nice, crispy crust all the way around and on the bottom with each and every slice.

The flavor combination of this rustic, stress free dinner is out of this world good, so good we couldn’t wait to have the leftovers the next day!

I hope you make this heavenly mushroom galette, it’s the perfect fall meal!

5.0 from 2 reviews

Mushroom Galette With Roasted Garlic And Thyme

Rustic, freeform and super impressive!

Author: Marie

Ingredients

1 pastry pie crust, either homemade or good quality store bought
1- ½ lbs. of cremini mushrooms, sliced and roasted
½ lb. oyster mushrooms, sliced and roasted (Can use all of one kind or a mix of others)
1 whole bulb of roasted garlic
1 cup shredded mozzarella
½ cup shredded asiago
2 heaping tbl. grated parmesan, plus a little extra for garnishing
thyme sprigs
olive oil
1 egg for egg wash

Instructions

Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in tin foil and dowsing it with olive oil, some salt and pepper and a couple of thyme sprigs. Wrap it up and place into a 350F. oven around 30- 40 minutes or til golden and soft.
Pre-roast mushrooms in 400F. oven sprinkled with thyme leaves and drizzled with olive oil, roast until all the moisture is out and they start to caramelize.
When mushrooms are done and while the pan is still hot, squeeze and smash in the whole bulb of roasted garlic, tossing gently til incorporated, taste if salt and pepper is needed.
On a piece of parchment that will fit a baking sheet, roll out your pastry to around 12 inches, then place the whole thing onto a rimmed baking sheet.
Sprinkle the cheese mixture on the bottom of the pastry leaving an inch and a half border all around, reserve 2 tablespoons of the cheese mixture to dot on top of galette.
Spread the mushrooms all around the top of the cheese mixture, covering it completely.
Fold up the edges of the dough all around the filling.
Put reserved tablespoons of cheese on top of mushrooms dotting it in sections. ( it just makes it look pretty when finished).
Whisk egg then brush the folded up edge with it, you'll have leftover egg for sure.
Sprinkle some thyme on the crust edge along with grated parmesan and black pepper.
Top galette with 2 or 3 sprigs of thyme and pop it into a 400F. oven for around 30 to 40 minutes or until deep golden on bottom and crust, all ovens do vary.
Serve warm or at room temp.
Enjoy!

9 Comments Filed Under: Featured, Savory Tarts Tagged: 3 cheese, galette, roasted garlic, roasted mushrooms, stress free cooking

Squash And Ricotta Rustic Tart

September 16, 2020 by Marie 3 Comments

As soon as the weather starts to change into cooler days and nights, I’m in the stores buying squash. Squash of any kind is so versatile and you can create so many healthy and delicious meals with it.

Tarts are the perfect way to showcase winter squash, it can be served as a meatless main dish or a tasty appetizer or side, either way you can’t go wrong!

For this tart I paired creamy ricotta with delicata squash, delicata is easy to work with because the skin is nice and thin and totally edible, but you can certainly make this with butternut squash you just have to peel it first.

The crust is homemade ( which is a breeze to make in the food processor) and has the addition of polenta which gives it the ultimate crunch factor. As much as I like to buy pre-made crusts nothing compares to this one.

Topped with crispy sage and toasted pepitas, this tart screams FALL!

I used two delicata squash, sliced them into half inch rounds then scooped out the seeds. Placed them onto a baking sheet and roasted them beforehand.

Ready for the oven with a quick drizzle of olive oil and a sprinkling of parmesan before baking.

A crunchy crust with the creamy, cheesy filling of ricotta, topped with the sweet rich flavor of the delicata squash, it’s the ultimate combo!

If you want to try another version, here’s one I did a few years back, using different veggies with the same delicious crust.

I hope you make this amazing tart and serve up a slice to your family and friends this fall season.

5.0 from 2 reviews

Squash And Ricotta Rustic Tart

Author: Marie

Ingredients

2 delicata squash, cut into ½ inch rings with the seeds scooped out
FILLING
1 cup ricotta, drained of moisture
1 finely minced garlic clove
2 eggs, 1 for the filling and 1 to brush on top
½ cup of grated romano or parmesan cheese
salt and pepper to taste
DOUGH
1 cup of all purpose flour (unbleached)
½ cup of instant polenta or fine cornmeal
½ teaspoon of salt and a pinch of black pepper
6 tablespoons of cold unsalted butter, cut into pieces
¼ to ½ cup of ice water
fresh sage leaves
pepitas (optional)

Instructions

Pre-heat oven to 400F
Place rings of delicata onto a baking sheet drizzled with olive oil, salt and pepper, roast til lightly golden on each side, then remove and let them cool down.
Prepare the dough in a food processor by pulsing the flour, polenta, salt and pepper together. Add the butter and process until combined. Then while the machine is running add the ice water down the tube a little at a time until the dough starts to come together in a ball. Wrap in plastic and refrigerate for ½ hour.
Meanwhile mix up the ricotta in a bowl along with the grated cheese, garlic, salt, pepper and 1 egg.
Remove the dough from the fridge, let it sit at room temp for 15 minutes the on parchment roll it out to about 12 inches in diameter. Take your time rolling then place the whole thing onto a baking sheet.
Spread the ricotta mixture onto the dough leaving a 2 inch border all around. Place your roasted squash on top all around. Fold the edges up and pleat where needed to seal it in good.
Brush the crust with the remaining egg, you won't use it all.
Sprinkle the edge with grated cheese, black pepper .
Drizzle the top with olive oil.
Bake around 35 minutes at 400F or until crust is deep golden and ricotta is set.
To garnish the top, drizzle a bit of olive oil in a small pan and crisp up the sage and toss in pepeitas to get golden and arrange all over the finished tart.
Enjoy!

3 Comments Filed Under: Fall, Savory Tarts Tagged: delicata squash, fall meal, tart, winter squash

Summer’s Last Hurrah With Fresh Figs

September 3, 2020 by Marie 1 Comment

Fresh figs are in peak season right now and if you’re a fig lover it’s time to take advantage of them as summer winds down. I’m sharing my two favorite ways to showcase them in a non-cook way with no recipe needed!

Find yourself any variety of fresh figs that are available in your area, I used black mission here for this delicious salad of figs, prosciutto and burrata.

Grab a pretty platter and arrange prosciutto slices all around, next take a couple of balls of burrata cheese, gently break it open and dot it all around.

Place sliced figs, longwise on top of the prosciutto and burrata, drizzle with olive oil and balsamic glaze and top with sliced almonds and fresh basil leaves.

A little salt and pepper and that’s it!

I promise you that you and your guests will enjoy every last bite!

For a fun and very easy appetizer you must make this version of stuffed figs with goat cheese and ribbons of prosciutto. It’s finished off with a sweet honey drizzle and topped with a walnut piece. It’s a dreamy one bite delight!

Cut the figs cross-wise from the top, halfway down the fruit and gently open it up like a blossom. Place some softened goat cheese right into the center, I used a honey goat cheese but you can also use gorgonzola and even ricotta works well, then tuck a piece of torn prosciutto right on top.

Place them onto a platter with some scattered leaves of arugula, top each fig blossom with a walnut piece or any nut of your choice then give a good drizzle of honey all over each fig, oh my this is so good!

Figs are said to be the nectar of the gods, I believe they are, enjoy them while they’re still here!

1 Comment Filed Under: Appetizers, Salads Tagged: fig, fig and prosciutto, goat cheese

Summer Tomato Salad With Whipped Ricotta

August 23, 2020 by Marie 6 Comments

It’s late August and summer tomatoes are in major abundance, all vine ripened and at the height of their flavor. Tomato salads have been a consent in my house, I’m either buying them or having them dropped off at my house by family or friends who have gardens of their own and their crop is overflowing. Believe me I’m not complaining, fall will be here before we know it!

There’s some salads that just stick out in your mind, I’ll be dreaming about this one in the dead of winter. What’s so special about this salad besides the vine ripened juicy heirlooms gracing the top, is that the base of this salad is a layer of whipped ricotta which has a hint of lemon zest and herbs folded into it.

On top of the whipped ricotta there’s a salad layer of lemony arugula. One thing is certain, you must have crusty bread when you eat this! I’m telling you it’s a meal in itself!

You want to look for a dryer type ricotta, not one that has a lot of moisture, if that’s the only kind you can find then I would drain it for a couple of hours in a strainer.

Less than a minute in a food processor and the ricotta takes on a beautiful smooth consistency with a touch of olive oil drizzled in.

Parsley, basil and lemon zest was folded in for additional flavor.

Slice up some colorful heirlooms and mix them in with other varieties and use the best extra virgin olive oil you have.

I added some sliced red onion and olives to round it all out, it’s outrageous! Put this on a big platter and watch it disappear .

I hope you make this, but don’t forget the crusty bread please!

If you find yourself with an abundance of zucchini, here’s another use for whipped ricotta, I did a post on this a while ago, zucchini ribbon salad with whipped ricotta.

Summer Tomato Salad With Whipped Ricotta

Author: Marie

Ingredients

A variety of summer heirloom tomatoes, sliced. Enough to cover the ricotta. A variety of colors makes a nice presentation
2 cups ricotta, on the dryer side, if too wet drain it for a couple of hours
Good olive oil for drizzling and to add to the ricotta
the juice and zest of 1 lemon
2 cups arugula, roughly
sliced red onion
olives for plating
parsley and basil a heaping tablespoon each, chopped
salt and pepper to taste
a loaf of crusty bread

Instructions

FOR THE WHIPPED RICOTTA
Place ricotta into the bowl of a food processor and add in 1 tablespoon and 1 teaspoon of olive oil, process for 30 seconds, or until smooth.
Add salt and pepper to taste.
Scoop out into a bowl and fold in the zest and chopped herbs.
Toss the arugula with lemon juice and olive oil.
Spread whipped ricotta mixture onto a platter, drizzle top with olive oil, then topped with arugula salad, sliced tomatoes, sliced onions.
Sprinkle the tomatoes with salt, then a good drizzle of olive oil all over, place olives all around.
Place slices of crusty bread all around the platter.

6 Comments Filed Under: Salads, Summer Tagged: heirloom tomatoes, summer tomatoes, whipped ricotta

White Pizza, Four Cheese With Summer Corn

August 7, 2020 by Marie 1 Comment

Nothing screams summer more than fresh corn on the cob and beautiful summer garden tomatoes. I love a good white pizza, meaning no red sauce on top, it’s actually my favorite type of all, but I must confess in my years of making pizza I have never had or made a corn version, until now!

Yes, I have seen many photos of blogger friends ( Stacey Snacks) sitting in restaurants eating gorgeous summer pizzas showcasing fresh corn which I was very envious of because it’s not something I see here in the midwest at all.

Recently a family member dropped off some fresh corn from Wisconsin so I thought this would be a perfect time to make a white version of a corn pizza, and I’m so happy I did, and to say we loved it is an understatement!

I also made an heirloom tomato salad to go along with it and it turned out to one one of our favorite summertime meals that I will repeat again and again!

At first glance this pizza may not look so fancy but don’t let that fool you, this pizza has so much flavor and texture. Nice crunchy dough topped with a combination of four cheeses, mozzarella, fontina, dreamy burrata and Parmesan, melted together it’s the perfect union!

The burrata cheese is scrumptious as it is, but when mingled with the corn it’s outstanding, but remember always use fresh shucked corn, never ever frozen.

I’ll look forward to making this pizza every summer, it’s now a top favorite and before this summer ends I’ll be making it again and again while corn is still at it’s peak.

If you’ve never had a corn pizza stop what you’re doing and make this now!

4.0 from 1 reviews

White Pizza, Four Cheese With Summer Corn

Recipe adapted from The Original Dish

Author: Marie

Ingredients

16 " round pizza pan
cornmeal for dusting pan along with olive oil
1 pound ball of pizza dough, homemade or good quality store bought
3 ears of fresh shucked corn, uncooked
4 oz. shredded fontina cheese
2 balls (not large) of burrata cheese
¾ lb. of shredded mozzarella
a generous handful of grated parmesan, enough to spread all over the pizza
olive oil
salt and pepper
fresh basil leaves
red pepper flakes optional for garnish

Instructions

Note: First and foremost it's important to get your dough to room temperature so it's easy to stretch out into the pan.
Coat the bottom of your pizza pan with olive oil and a dusting of cornmeal, it keeps the bottom nice and crunchy.
Stretch your dough onto the pan and place it into a hot prepared oven at 480 degrees for only 5 minutes, then remove it.
If it bubbles up when you take it out pierce it a few times with a fork.
Now add and spread all around your fontina and mozzarella cheese, then sprinkle your grated parmesan generously all over.
Open up your burrata cheese and place dots of it all over the surface.
Sprinkle the fresh, uncooked corn kernels all over the top, evenly spreading them all over the pizza surface.
Season with salt and pepper and a drizzle with olive oil.
Bake at 480 for around 15 minutes or until bottom of crust is deep golden and cheese is all melty.
Garnish with fresh basil all around and optional red pepper flakes.
Enjoy!

1 Comment Filed Under: Pizza Tagged: 4 cheese, burrata, corn on the cob, fontina, mozzarella, parmesan, summer corn, summer pizza

Summer Corn and Shrimp Fritters

July 29, 2020 by Marie 11 Comments

Tis the season to make fritters! It’s summertime and everyones garden is bursting with fresh vegetables as well as the farmers markets and grocery stores. I’ve been seeing all sorts of fritters being made of broccoli, cauliflower, but the most popular in the summer are ones made with zucchini or corn.

Today we’re pairing shrimp with corn in a fritter. Summer fresh corn and shrimp go really well together and are the perfect combination, it takes on a high end kind of flavor experience.

Crunchy on the outside, creamy on the inside with pops of sweet corn in every bite. Serve these for a midweek dinner and if you have leftovers they heat up well and are delicious for lunch, I’ve even made them for a fancy girls summer dinner party.

This recipe makes quite a few fritters, ten to twelve depending on the size. You can prep and form them early in the day then stick them into the fridge to get chilled before you pan fry them, these are not deep fried but rather requires just enough of a drizzle of oil to cover the bottom of a pan.

You can up the seasoning on the inside with smoked paprika, a cajun spice, some Old Bay seasoning or just leave it as in with the basic recipe, either way it’s all good!

Golden brown and crispy ready to be dipped into a sauce of your liking. I’ve served them with a spicy and sweet chili sauce, a lemon aioli, a mango and peach chutney, believe me it’s all good!

Summer Corn and Shrimp Fritters

Author: Marie

Ingredients

1 lb. shrimp, raw, peeled and deveined and patted dry
3 medium ears of corn, shucked
3 eggs, whisked
3 green onions, sliced with a little bit of the green not all
1 cup of AP flour
¾ cup of shredded cheddar
1 smashed garlic clove, large
basil and parsley a heaping tablespoon each, chopped
salt and pepper to taste
Optional spice like smoked paprika, Old Bay, cajun, maybe a heaping teaspoon
olive oil for pan frying

Instructions

Take ⅔ of the shrimp and place it into a food processor and pulse it into a paste, remove it with a spatula and place it into a large bowl.
Take the remaining shrimp and roughly chop it into small pieces, then add to the bowl.
Then add in the eggs, garlic, parsley, green onions, basil, seasoning, flour and cheddar, mix well then add in the shucked corn continuing to incorporate it all.
Form the mixture into patty's.
Refrigerate them for a couple of hours.
When it's time to cook them remove patty's from fridge.
Drizzle olive oil on the bottom of a heated non stick skillet and pan fry each side until nice and golden and fully cooked inside.
Serve with your favorite dipping sauce like a lemon aioli, or a sweet and spicy chili sauce or even a peach or mango chutney.
This recipe I was able to make 11 fritters, so anywhere between 10 and 12 you should yield.

11 Comments Filed Under: Appetizers, Seafood, Summer, Vegetables Tagged: fritters, shrimp, sweet corn

Summers Magic Sauce, Basil Pesto Cream

July 19, 2020 by Marie 4 Comments

It’s no secret that I have fondness for fresh basil, I look forward to summertime when I can walk out into my garden and pick my own. This season has been particularly great for growing it as you can tell by my beautiful bounty pictured above, at least 2020 was good for something…

It’s mid July here and so far I’ve used my basil in so many different meals, plus I’ve already made pesto a couple of times, some for me and some for family and friends. I like making pesto, it can be used to enhance so many dishes, it’s so intense in flavor, I love it!

One of my absolute favorite treats whenever I make basil pesto is to turn it into a cream sauce. Ok, let’s stop here and let me say that if you’ve never tasted a basil pesto cream sauce, you’re really missing out!

It’s beyond decadent and creamy and so delicious with seafood, meats, veggies, pasta, I could go on and on, and the best thing is, it’s super simple to make.

It’s definitely summers magic sauce!

It all starts with the making of your own homemade basil pesto, very important, homemade. Here’s how I do it.

It’s so delicious because it’s filled with fresh basil leaves, quality parmesan cheese, garlic and toasted nuts. I guess you could use store bought in a pinch as long as it’s a good quality one, but I really recommend you making your own, it really makes a difference.

There are very few ingredients used to make this luscious sauce, just your homemade pesto and some heavy cream, how easy is that?

Grab a pint of heavy cream, it must be heavy, pour it into a saucepan and simmer it low and slow until it starts to thicken, you’ll begin to see the cream bubbling along the edges of the pan.

When it thickens turn off the heat and start adding your prepared basil pesto, tablespoon by tablespoon whisk it in, it should be a nice balance between the pesto and the cream.

No need to add any other seasoning, it’s a wonderful marriage of the two. If you end up with some leftover sauce it heats up well the next day just put it on a low flame and maybe add a little more cream to loosen it up, but making it the day you’re going to use it is best.

I recently seared some scallops and placed them into a puddle of this scrumptious sauce, no words, pure deliciousness!

Think of it smeared on salmon, into your favorite pasta shape, roasted or grilled veggies and different meats, like I said, the possibilities are endless. I hope you make this magic sauce!