Baked Apples

My son is having a friend spend the night and he just loves to pick the meal that is served for dinner.  Based upon his choices, it is definitely a comfort food kind of day!  Being as though it is raining and rather dreary in Maryland today,  Mason was spot on with his decisions.  Here is a simple dessert with minimal ingredients, reminds you something your grandmother would make and it is simply delicious!  His friend just asked, can my mom come over and learn how to cook at your house?  That is the best compliment I could ask for! 

Ingredients
4 Gala Apples
1 Lemon
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
4 Pads Butter
1/4 Cup Orange Juice
1 Package Vanilla Pudding
4 Blueberries or Raspberries

Preparation

1. Preheat Oven to 350 Degrees
2. Cut the top of each apple off and core the apples (if you don't have a apple corer, use a melon baller and scoop out the core)
3. Place the cored apples in an 8 inch square glass dish
4. Cut the lemon in half and squeeze the juices of each half onto two of the apples
5. In a small bowl, combine brown sugar and cinnamon and sprinkle on each apple
6. Place 1 pad of butter into the core of each apple
7. Pour the orange juice into the bottom of the oven proof dish
8. Bake for 40 minutes uncovered, basting with the orange juice every ten minutes
9. Prepare the pudding according to the package directions and refrigerate
10. Once 40 minutes have elapsed, in serving vessel place a cloud of pudding on the bottom and then place the apple on top
11. Spoon pudding into the core and top with your choice of berry
12. Serve

Enjoy!

Macaroni and Cheese with Prosciutto and Salami

Most Americans grew up with some form of macaroni and cheese as part of their culinary repertoire.  You see it on menus at many restaurants with chef-inspired twists of the classic mac and cheese and there are countless varieties displayed for sale at the market which suggests this dish is not merely a trend, it is an American staple.   The beauty of the dish is that it is so simple to make and you can create so many variations simply by changing the cheeses, adding different proteins, mixing in fresh herbs and making it your own with the flavors you love...that's what I did with this version, enjoy!

Ingredients
1/2 Lbs Elbow Macaroni Pasta
1 Tablespoon Fresh Chives
1.5 oz Genoa Salami (equates to about a 1/2 cup when sliced)
1.5 oz Prosciutto (equates to about a 1/2 cup when sliced)
1 Cup Grated Sharp Cheddar Cheese
1/2 Cup Grated Gruyere Cheese
1/2 Cup Grated Smoked Mozzarella Cheese
1/4 Cup Grated Romano Cheese
1 Cup Panko Bread Crumbs
1Stick Butter
3 Tablespoons Flour
2 Cups 2% Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Italian Seasoning

Preparation

1. Preheat oven to 400 Degrees
2. Cook Pasta until al dente, drain and set aside
3. Dice Salami and Prosciutto
4. Chop Chives
5. In sauce pan, on medium heat melt 1/2 cube butter.  Add flour and whisk combined.  Turn to medium low, slowly add milk and whisk until thickened (approximately 4 minutes)
6. Add cheddar, Gruyere and mozzarella cheese and stir to melt. Once  the cheese is melted, add chives and salt and pepper. Add pasta and mix thoroughly.
7. Melt 1/2 butter in microwave
8. In a small bowl, combine melted butter, panko bread crumbs and Italian seasoning.  Mix until combined thoroughly. 
9. Grease a 8 inch Square Baking Dish
10. Pour pasta into baking dish and top with bread crumb mixture spreading evenly
11. Top with Romano Cheese
12. Cook uncovered for 20-25 minutes until brown and bubbly

Enjoy!

Roasted Tomatoes

I think we all get in a rut and have the tendency to make the same side dishes over and over again.  I was having just this type of moment the other day and thought, what can I do that is different and fresh to serve with our dinner tonight.   So I do what I usually do and looked in the refrigerator and saw the fresh tomatoes that I had purchased and that will work!  This will now become part of the rotation of sides at our dinner table, I hope you enjoy!

Ingredients
4 Tomatoes (I used on the vine tomatoes)
1 Large Stem Fresh Rosemary
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Pepper
3 Tablespoons Olive Oil
1/2 Teaspoon Balsamic Vinegar
Handful of Shredded Romano Cheese

Preparation

1. Preheat oven to 375 Degrees
2. On cutting board, remove core from tomatoes and cut in 1/2
3. De-stem rosemary and chop finely
4. In bowl, whisk olive oil, vinegar, rosemary and salt and pepper
5. Add tomatoes and combine ingredients thoroughly
6. Cover and marinate for 15 minutes
7. On a sheet pan, lightly grease with cooking spray and place tomatoes cut side up on pan
8. Sprinkle with romano cheese
9. Bake for 1 hour

Enjoy!

Refrigerator Pasta

Every few weeks I have to purge my refrigerator and find a use for the fresh vegetables I didn't use all of in previous dishes.  This particular dish and it's subsequent ingredients vary dependent on what I have in the refrigerator and what protein strikes my fancy that day, but the end result is always the same, delicious!   Essentially, everything listed as an ingredient besides those used in the sauce can be substituted for what you have in the refrigerator or freezer.  Just remember, color and texture and let your imagination run free!

Ingredients
1/2 Lbs. Farfalle Pasta*
1 Red Pepper*
3 Medium Carrots *
4 Large Mushrooms *
4 White Asparagus Spears*
1 Cup Frozen Peas*
1 Cup Grape Tomatoes*
1 Lbs Hot Italian Sausage*
1/4 Cup Arugula*
1 Shallot
2 Garlic Cloves
1 1/2 Cups Chicken Broth
1/2 Cup Light Cream
1/2 Cup White Wine
1 Teaspoon Greek Seasoning
Salt
Pepper
Olive Oil
Parmigiano Reggiano Cheese


*Substitute ingredients based upon what you have in the refrigerator. 

Preparation

1. Cook Farfalle Pasta until al dente and set aside
2. In large saute pan, brown Hot Italian Sausage until cooked thoroughly.  Drain and set aside.
3. Finely dice shallots and mince garlic
4. Cut the fresh vegetables into bite sized portions.  Keep in mind, that ingredients should be similar in size to ensure evenness while cooking. 
5. In same saute pan, cover the bottom on the pan with olive oil.  Add shallots and garlic and saute until translucent
6. Add white wine, chicken broth,cream, Greek seasoning, and salt and pepper  Allow to boil, then turn down to a simmer. 
7. Add the vegetable ingredients and allow to cook until they are tender but not mushy. 
8. Add frozen peas and sausage and cook for approximately 3 minutes or until warmed thoroughly
9. Add pasta and toss until ingredients are mixed thoroughly
10. Serve with fresh arugula and cheese

Enjoy!!!!

Italian Meatballs

My husband travels extensively and he is always on a mission to find a meatball similar to the one that is served at home.   He has tried so many versions and paid in my opinion absolutely ridiculous prices on his quest for the ultimate meatball.  Admittedly, he says there have been some contenders but there has to be something said for the meatball recipe that has been handed down for many generations in our family.  There is nothing particularly fancy about it, but it still holds the number one spot in my husband's quest for the best meatball.  Simply, it is just good old fashioned cooking that works!

This recipe yields 30 meatballs. 

Ingredients
1.5 Lbs. Ground Pork
1 Lbs. Mild Italian Sausage
1 Lbs. Hot Italian Sausage
1 Large Yellow Onion
4 Garlic Cloves
1/4 Cup Fresh Flat- Leaf  or Italian Parsley
1/4 Cup Fresh Basil
2 Eggs
1 Tablespoon Yellow Mustard
1 Cup Italian Style Bread Crumbs
1 1/2 Teaspoon Salt
1 Teaspoon Pepper
Buffalo Ricotta Cheese
Parmigiano Reggiano Cheese

Preparation

1. Preheat oven to 425 degrees
2. Peel Onion and Cut into 1/8's
3. Peel Garlic and Cut into 1/4's
4. De-Stem Parsley
5. In blender, combine onion, garlic, parsley, basil, eggs and mustard.   Blend until liquefied
6. In large bowl, combine the meat, the bread crumbs, salt and pepper and then add the liquefied ingredients
7. Mix thoroughly with hands, kneading ingredients until you are sure everything is combined well.
8. Prepare two cookie sheets or large oven proof pans, generously apply cooking spray
9. Place a small bowl of water next to your meatball mixture.  This will be used throughout the rolling process to prevent sticking
10. Wet your hands with water, then take approximately 1 Tablespoon of the meatball mixture and roll into a tight ball.  Place on prepared pan.  Repeat process and damped hands as needed with water until all meatballs are formed
11. Place meatballs in oven and cook for 15 minutes, turn and return to oven and bake for an additional 15 minutes or until golden brown.
12. Dollop Ricotta Cheese on each meatball and return to oven for 3 minutes.
13. Serve meatballs with your favorite marinara and spaghetti or bucatini.  Top with Parmigiano Reggiano Cheese.  Enjoy!

This is one of those dishes where there is plenty to freeze.  Once the meatballs are cooked, simply place them in a freezer bag for later use.  This makes for an easy meal at any time! 

Not As Stinky Pretzels

I admit it, I LOVE anything salty and crunchy!  So one day when I was reading the paper, there was a recipe that Jan D'Atri shared in her column for Stinky Pretzels.  Anyone that knows me, can attest that I have a terrible time just leaving a recipe alone unless my various alterations are epic failures.  So here is my version of Not As Stinky Pretzels.  Beware, they are addicting!

Ingredients
1 16 oz Bag of Twist Pretzels
1 Cup Orville Redenbacher Popcorn Oil
1 1 oz Package Hidden Valley Ranch Dressing Mix
1 1/2 Teaspoons Lemon Pepper
1 Teaspoon Dry Chives
1 Teaspoon Old Bay Seasoning

Preparation

1. In large mixing bowl, combine oil with pretzels until well coated
2. Add the remaining ingredients and mix well
3. Cover bowl
4. Every 15 minutes for 1 hour, mix ingredients thoroughly and cover each time
5. Once an hour as elapsed,  line one or two cookie sheets with paper towels and place pretzels on top to drain excess liquid (approximately 1 hour). 
6. Store pretzels in airtight container

Enjoy!  

Citrus Chicken Chow Mein

Asian flavors started to intrigue me a few years ago and I started dabbling in the kitchen in a mission to fulfill my cravings without having to order take out.   I started out by purchasing the ready made Asian starter sauces and slowly started building recipes from there.  As I became more comfortable with the flavor profile I wanted to create, I ditched the store sauces and now do it easily from scratch. and love every minute of it! This particular version of chow mein stemmed from my citrus drawer in the refrigerator overflowing with oranges and lemons.  With this recipe, there is ALWAYS leftovers because everyone knows Chow Mein the next day is so yummy!

Ingredients
3 Oranges (Juiced)
2 Lemons (Juiced)
Zest from 1 Orange
1/2 Cup Low Sodium Soy Sauce
1/4 Cup Chicken Broth
1/2 Cup Orange Juice
2 Tablespoons Brown Sugar
2 Garlic Cloves (Pressed)
1 Teaspoon Fresh Garlic (Grated Finely)
3 Tablespoons Sweet Chili Sauce
1 Teaspoon Sriracha Hot Chili Sauce
1 1/2 Teaspoons Corn Starch
2 1/2 Tablespoons Sesame Seeds
1 12 oz Oriental Style Noodle Pasta
1 Bunch Green Onion
1 Red Pepper
20 Baby Carrots
5 Large Mushrooms
20 Snow Peas
3 Chicken Breasts (boneless/skinless)
Olive Oil
Canola Oil
Salt and Pepper (to taste)

Preparation

1. In bowl, combine citrus juices, zest, soy sauce, brown sugar, garlic, ginger, sweet and hot chili sauce, orange juice and corn starch.  Whisk thoroughly.
2. Bring 1 quart water to boil, add a few drops of olive oil to water (5-7).  Add oriental pasta to water and cook until al dente.  Drain water and lightly toss the pasta with oil and set aside in covered bowl.
3. Chop green onion (I only use the greens, I prefer the flavor in this dish).  But then I store the remaining part of the onion for use in another dish. 
4. Now you are ready to cut the vegetables.  Keep in mind the goal when cutting the vegetables is to make them all about the same size to ensure eveness in cooking. Wash all the vegetables thoroughly.  
5. Deseed Red Pepper and cut into 1/2 inch sections
6. Cut each carrot into quarters
7. De-stem Mushroom and cut into 1/8's.
8. Cut Snow Peas in 1/2
9. Clean Chicken, and cut into thin slices and then into bite-sized pieces
10. In large saute pan or wok, heat 2 1/2 Tablespoons Canola Oil over medium-high heat.  Distribute oil to cover bottom on pan.  Once hot, add chicken (if it doesn't sizzle, the pan isn't ready), season with salt and pepper.  Saute until thoroughly cooked.
11. Turn to medium heat.  Add  1/4 Cup Chicken Broth, Carrots and Red Pepper.   Allow to cook for 2 minutes.
12.  Turn to medium-high heat.  Add mushrooms and citrus sauce,  and allow to thicken (approximately 3-5 minutes)
13. Turn to medium low heat, add snow peas and allow to simmer for 2 minutes
14. Add oriental pasta, green onions and sesame seeds.  Toss to combine all ingredients.
15. Serve!

Grandma Bonatto's Easy Pizza Dough and Sauce

Growing up, we always had homemade pizza and I looked forward to helping make my own individual pizza as a little girl.   I was so proud to stand on the step stool and make the dough, spread the sauce and put whatever ingredient I wanted on my pizza.  Pizza also became a tradition for my childhood birthday parties and I have since continued the tradition with my son.  In fact, his friends ask him when they receive the invitation if his mom is making pizza.   This recipe is not just for children's taste buds, it is a often requested dish by our dinner guests because it that good.   Beware though, once you taste this, take-out pizza becomes a thing of the past!

Pizza Dough
1 .25 oz Package Active Dry Yeast
1/2 Teaspoon Sugar
1 Cup Warm Water
4 Cups All Purpose Flour
2 Tablespoons Olive Oil
1 Teaspoon Salt

In a bowl, dissolve yeast and sugar in warm water.  Let stand for 10 minutes or until creamy.  Stir in flour, salt and oil  Combine until smooth (I was taught to do this step by hand, but you could use a dough hook on a mixer if desired).  Cover and let rest for 5 minutes.

Pizza Sauce  
1 15 oz Can Tomato Puree
1 Tablespoon Tomato Paste
1/4 Teaspoon Pepper
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Sugar
1 Tablespoon Italian Seasoning
1 Teaspoon Grated Fresh Parmigiano Reggiano Cheese

Combine all ingredients in bowl and mix thoroughly.

Preparation

1. Preheat oven to 450 degrees
2. Spray Pizza Pan with cooking spray
3. Form dough into a ball and begin to flatten dough and increase radius by gently pulling sides.  (hint:  on hands, lightly spray cooking spray on palms to prevent any dough sticking to your hands)
4. Place dough on pizza pan and work dough to edges and repairing any tears as you go
5. Once dough covers pan, with a fork pork holes in pizza dough (see photo below)
6. Spread 1 Tablespoon of Olive Oil over dough, sprinkle with Italian Seasoning and Parmigiano Reggiano Cheese (see photo below)
7. Place the pizza dough in the oven and bake until 10 minutes or until cheese in golden brown (see photo below)
8. Build pizza with your favorite ingredients and finish by seasoning with Italian Seasoning, Garlic Salt and Pepper (to taste).
9. Bake for approximately 12 minutes or until golden brown and serve

Enjoy!

Red Wine Braised Short Ribs

One of the darlings of the culinary world is the short rib.  When you think of a rib, most think of the pork rib, but the beef rib is larger, meatier and if cooked correctly is incredibly tender.   It's preparations are endless, it can flavored with an Asian flair, a robust BBQ but this version is a take on the flavors reminiscent of a Grandma's pot roast. 

Ingredients
3.25 lbs Boneless Short Ribs
1 Shallot (finely chopped)
2 Large Cloves of Garlic (finely chopped)
4 Medium Carrots (diced)
2 Sprigs Fresh Rosemary (finely chopped)
1 Cup Red Wine
2 1/2 Cups Beef Broth
1 Package Brown Gravy
1 Teaspoon Garlic Salt
1 Teaspoon Italian Seasoning
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
Olive Oil

Preparation

1. Preheat oven to 350 degrees
2. In small bowl, combine the garlic salt, italian seasoning, salt and pepper.  Blend well.
3. Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
4. In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
5. Remove ribs and set aside
6. Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
7. Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
8. Return ribs to roaster and cover. 
9. Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present.  If needed, add more beef broth and red wine.
10. After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
11. Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease.  An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube.  Just don't let the ice melt, remove the cubes as you go.
12. In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened. 
13. Serve short ribs and drizzle sauce to taste.

Enjoy!

Buttermilk Herbed Mashed Potatoes

As with many kitchens, a common pantry staple is the potato.  According to Wikipedia, "there are close to 4000 different varieties of the potato" which probably explains the multitudes of dishes that can be created with this ingredient.   One such dish is the ever popular mashed potato which is enjoyed regularly by many families around the world.  Whenever I am making a mashed potato dish, I always think about how it will work with the main dish.  This particular version of mashed potatoes goes well with Roast Beef, Steak and one of my favorites Short Ribs. 

Ingredients
4 Large Russet Potatoes
1 oz. Fresh Chives (chopped finely)
4 Tablespoons Butter
3/4 Cup Buttermilk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Preparation

1. Peel and slice potatoes into chunks
2. In large pot, add potatoes and cover with water
3. Place pot on medium heat cooktop and bring to boil.
4. Cook until potatoes are fork tender
5. Drain water thoroughly and return potatoes to same pot.  Add butter and begin mashing.  Add buttermilk, salt, pepper and chives.
6. Mash until you are happy with consistency.

ENJOY!