Wednesday, January 14, 2015

Ribollita Soup(Tuscan Bread Soup)

Tuscan bread soup not only bursts with flavor but is easy to prepare and takes no time to cook. It can be blended and the outcome is a pretty pale color. Pair the soup with some home made garlic bread and a nice bottle of wine and its the perfect meal for a romantic evening.

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup has become one of my favorite soups for my family and myself. It is easy to prepare and even better to enjoy eating. The perfect soup for a chilly winter evening when your energy is zapped but take out is not appealing.

Monday, January 12, 2015

Zataar Bread Salad

Pita or lavash topped with Zataar is my favorite way to eat these type of middle eastern carbs. So I thought to use the flavorful bread instead of French or Italian bread in my bread salad. I added cucumbers, tomatoes, feta and olives. I didn't add any dressing as Zataar breadis already infused with it. It was so flavorful. I can't eat enough of it.

Friday, January 09, 2015

Grilled Halloumi and Eggplant Salad with Pesto Dressing

I made this recipe last year but I enjoyed it so much that I have made it as of late. Making it in several times for my lunch. I first heard of Halloumi from an episode of one of Nigella Lawson's shows. She is my favorite chef. Don't care what anyone says she's a chef. A powerhouse. I instead opted for a pesto dressing instead of a mint dressing. Though I am sure mint would have been equally delicious. Anyway it is a fantastic salad!

Wednesday, January 07, 2015

Warm Spinach and Kale Salad with Balsamic and garlic vinaigrette

This salad was simply amazing. So flavorful and easy to put together. I didn't add an egg to it nor ate it for breakfast. I ate it for dinner. Next time I am going to try a thick cut panchetta instead of bacon however.


Monday, January 05, 2015

Asparagus and Zucchini Salad

Christmas was filled with wonderful foods from my childhood and as much as that made me happy, a detox was needed. There was only so much brisket, cornbread and blinis I could put away. I started off with a raw zucchini and asparagus salad. The recipe is based on this
">this one  but omitted the oil and added a bit of feta. It felt much fresher.

Thursday, November 27, 2014

Happy Thanksgiving!




Monday, November 24, 2014

Jimmy Dean's Sage Sausage Stuffing

This is a snazzy dish because of the amount of flavor and not soggy as some stuffing tends to get.  




Sage Sausage Stuffing


Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients 



1 pkg. Jimmy Dean® Sage Pork Sausage Roll
1½ cups chopped celery
1 large onion, chopped
¾ cup chopped or coarsely grated carrots
3 cloves garlic, minced
2 teaspoons dried rosemary 1 pkg. (10 ounces) frozen spinach, thawed and drained
1 pkg. (8 ounces) fresh mushrooms, sliced
1 bag (14 ounces) cubed herb seasoned stuffing mix
2 cups chicken broth
1 egg, lightly beaten
If you don’t have a stockpot, cook the sausage, celery, onion, carrots, garlic and rosemary in a large skillet. Add spinach and mushroom; cook as directed. Pour over stuffing mix in large bowl. Add remaining ingredients; mix just until blended. Bake as directed.
If you prefer a crisper stuffing, remove foil for the last 15 minutes of the baking time.
12 servings (1 cup each)


Directions

  1. Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat.
  1. Add stuffing mix, chicken broth, black pepper and egg; mix just until blended.
  1. Spoon into lightly greased 13 x 9-inch baking dish; cover with foil.
  1. Bake 50 minutes to 1 hour or until thoroughly (160°F). 


 From:http://www.jimmydean.com/recipes/holidays/sage-sausage-stuffing

Friday, November 14, 2014

Can we say decadent because this is what the following dessert is. It is rich and flavorful but yet easy to make. I decided to go with an entire pie instead of mini tarts just to save time.




Mini German Chocolate Brownie Pecan Tarts





 
  • 2 refrigerated rolled pie crusts
  • 3/4 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 6 tablespoon(s) (3/4 stick) unsalted butter
  • 1 tablespoon(s) unsalted butter
  • 4 ounce(s) unsweetened baking chocolate, chopped
  • 1 cup(s) granulated sugar
  • 4 large eggs
  • 1 1/2 teaspoon(s) pure vanilla extract
  • 1/2 cup(s) light corn syrup
  • 1/2 cup(s) packed light brown sugar
  • 1/4 teaspoon(s) kosher salt
  • 1 1/2 cup(s) pecans
  • 1/2 cup(s) sweetened flaked coconut
  • 8 (4-inch) tart pans with removable bottoms
  1. Heat oven to 350 degrees F. Place a tart pan upside down on a piece of paper and draw a circle 1 inch larger than the pan; cut out. Roll each pie crust into a 12 1/2-inch circle. Using the stencil, cut 4 rounds from each crust, chilling and rerolling scraps as necessary.
  1. Fit the rounds into the bottom and up the sides of the tart pans. Cut away any overhanging dough and place the pans on a baking sheet. Using a fork, prick the bottoms of the crusts, and bake until just cooked through, 10 to 12 minutes.
  1. Meanwhile, in a medium bowl, whisk together the flour and baking powder. Cut 6 tablespoons butter into small pieces and place in a microwave-safe bowl. Add the chocolate and microwave on high for 1 minute, then stir. Repeat at 30-second intervals until melted and smooth. Let cool for 5 minutes.
  1. Using an electric mixer, beat the sugar, 2 eggs, and 1 teaspoon vanilla on high in a large bowl until pale, about 3 minutes. Beat in the chocolate mixture. Reduce speed to medium and add the flour mixture, mixing just to combine. Divide the mixture among the tart shells.
  1. In a medium microwave-safe bowl, melt the remaining tablespoon butter. Whisk in the corn syrup, brown sugar, salt, the remaining 2 eggs, and 1/2 teaspoon vanilla. Stir in the pecans and coconut.
  1. Spoon the mixture over the brownie batter and bake until the brownie is cooked and the pecan filling is just set, 25 to 30 minutes. Let the tarts cool 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
From woman's day

Wednesday, November 12, 2014

Easy Apple Dumplings

I've made this recipe previous but it was a very long time ago. But I had some free time and decided to make it. I think I don't make it very often not because it is time consuming but because it is so easy and delicious, and I would gain a gazzilion pounds.


Easy Apple Dumplings
Goodnessgracious.com




Ingredients
  • 3 cans of crescent rolls (24)
  • apples (24 pieces)
  • 12 oz can of Mt. Dew
  • 1 c butter
  • 1 1/2 c sugar
  • 1 T cinnamon
Instructions
  1. Preheat your oven to 350.
  2. Core, slice and peel your apple. (The recipe says into 1/8th pieces, but my slicer does 10 pieces, so I just eat the extra two slices as a treat!)
  3. Roll each apple slice in one crescent roll starting with the small end making sure the entire apple slice is covered, then pinch it closed.
  4. Place in a greased 9x13 dish.
  5. Repeat with remaining apple slices and crescent rolls.
  6. Melt your butter and mix in your sugar and cinnamon.
  7. Pour your butter mixture over dumplings.
  8. Pour a can of Mt. Dew over everything.
  9. Bake uncovered for 40-45 minutes until golden.

Monday, November 10, 2014

Corn Pudding


There is corn pudding and then there is corn pudding. And trust me when I tell you this you have not lived till you have tried this recipe from Taste of Home. It was awesome. Moist and cheesy and just perfect.




Corn Pudding
http://www.tasteofhome.com/recipes/corn-pudding/print
8 ServingsPrep: 20 min. Bake: 45 min.

Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1/2 cup 2% milk
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-3/4 ounces) cream-style corn

Directions
  • Preheat oven to 325°. In a large bowl, cream butter and sugar
  • until light and fluffy. Add eggs, one at a time, beating well after
  • each addition. Beat in sour cream. Gradually add muffin mix
  • alternately with milk. Fold in corn.
  • Pour into a greased 3-qt. baking dish. Bake, uncovered, 45-50 minutes
  • or until set and lightly browned. Yield: 8 servings.

 


Read more: http://www.tasteofhome.com/recipes/corn-pudding#ixzz3KrdeqMY0