Beth's Test Kitchen

L'affettatrice

2011-11-25T00:33:00.001-08:00

So we got an amazing new kitchen appliance... l'affettatrice! These are normally found in meat shops and the grocery store, but many people have them in their homes here in Italy. My husband decided we needed one... but not just the normal home one, we needed a professional one! So, we got it! And we LOVE IT!

We bought some speck and we cut it up thin and wrapped it around some amazing grissini... this is an Italian treat! You can cut cheese and meat paper thin or thick.

Cranberry Cake

2011-11-24T10:14:00.000-08:00

Kamice's Grandma's Cranberry Cake Recipe :)

I love it when friends share their favorite family recipes!!! Kamice is going to be my "exploring Italy" friend. We have been talking about it for years and I hope it will happen this year!!!

But in the meantime, enjoy her Grandma's (now famous) Cranberry Cake Recipe!!!

HAPPY THANKSGIVING EVERYONE!!!

What you need:

3 TBLS Butter (melted)

1 Cup Sugar

-Beat these 2 ingredients together

Add:

1 Cup Milk

2 Cups Flour

2 tsp Baking Powder

2 Cups Cranberries (fresh)

Bake at 325 degress for 35-40 minutes

What you need for the sauce:

1 Cup Sugar

1 Cube Butter

1/2 Pint Whipping Cream

1tsp Vanilla

Cook sauce ingredients on low until it is heated through but not boiling. Serve over individual slices of cake! YUMMM! ** I like to make small holes in my pieces of cake so that the warm sauce soaks in! My kids like to add vanilla ice cream on the side. Be generous with the sauce, the cake is not sweet but as you can see the sauce is! ENJOY!

CLICK HERE TO DOWNLOAD THE PRINTABLE RECIPE

Finocchi (Fennel) al gratin

2011-11-23T08:53:00.000-08:00

We are a family that LOVES green bean casserole on Thanksgiving. But this year, in honor of living in Italy, I have decided to try another dish. An Italian version of a vegetable smothered in delishousness and topped with crunchy goodness... finocchi al gratin. Get ready for a taste bud explosion, people!

What you will need:

(You can buy the bechemel at any Italian store or make it yourself! I will add a recipe for it on here soon!)

1. Start a pot of water to boil. Add a punch of sea salt.

2. Cut finocchi (fennel) into quarters and put into the boiling water until the pieces begin to separate. About 3-5 minutes. (cut off the tops of the fennel and save it to use when cooking meat. It is a great alternative to rosemary.)3. Put the finocchi into a pan a baking dish and add béchamel. Top off with a mixture of a pinch of sea salt, breadcrumbs and grated fresh parm.4. Put a top on it and put it in the oven on 400 for 20 min. (Time and temp may vary depending on oven.)5. Take off the top and drizzle with olive oil. Broil for 5 minutes.
ENJOY!!!!!!!!

CLICK HERE TO DOWNLOAD PRINTABLE RECIPE

Sun-Dried Tomato Pesto

2011-11-09T07:49:00.000-08:00

This is not just good... its CRAZY GOOD!!!
I was inspired by a tomato pesto I had in Virginia at a little rustic restaurant. It was so good, I went back twice in one day for it. So, I had to create my own version. Of course, I waited till I was in Italy, so the ingredients would be even better!

In this photo, I am eating the pesto on a piece of rustic bread with some fresh ricotta! TROPPO BUONO!

What you will need:

1/2 cup of olive oil (maybe more, maybe less... depends on how you want the texture)

1 cup of sun dried tomatoes

1/2 cup of chunked grana padano cheese (or parmigiano)

1 garlic clove

generous pinch of coarse sea salt

handful of fresh basil

1/4 cup of pine nuts (optional)

How to make it:

1. Put all ingredients in a good, strong chopper... add the oil last.

2. Turn it on and get it nice and spreadable!

3. EAT IT!

People... it is that simple. Seriously.

It can also be used in pasta just like basil pesto. I just LOVE sun dried tomatoes and this is rather addicting.

Buon appetito!

ITALIA!!!!

2011-11-07T10:06:00.000-08:00

Oh yes, you read it right! I live in Italy now and I am ready to start blogging again!
Which means you are going to get the real deal. The authentic Italian dishes. I am going to test them and taste them and really learn how to make them!

Here is a photo I took of a cup of Italian Hot Chocolate with Red Peppers! It was SOOO delish!
I have yet to taste anything here that I don't like!

Crostata

2011-03-04T09:02:00.000-08:00

This is a recipe that I have tweaked and perfected to my family's liking.
If you like more marmalade or jam or jelly, go for it! But I like mine with a crunch and a little chew!
This is a recipe that I make for my family and we can't get enough of it!!! ENJOY!

What you will need:
2 cup(s) white all-purpose flour
1 1/2 cup(s) regular butter
3 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane
1 large egg yolk(s)
1 Tbsp lemon zest
1/4 tsp sea salt
6 Tbsp strawberry jam
3 Tbsp water

How to make it:

Mix together your flour, sugar salt and zest of one lemon.

Cube COLD butter and add it to the mix. Use your hands to incorporate the butter into the flour mix. You want it to be crumbly. Next, add your egg yolk. Mix it with your hands. Then add 2 TBSP of ice cold water. Mix it well with your hands. If it is still too crumbly, add another TBSP of water. Ball the dough and wrap. Refridgerate for 30 minutes.

Take it out and roll it like a pizza crust. Add 6 TBSP of your favorite jam. Roll over the edges into the crostata to keep all the jam in.
Bake for 30 minutes at 400.

Polpette di Melanzane

2011-02-23T17:06:00.000-08:00

I want to say thank you to my dear friend Carmen for sharing this recipe with me... and now with the world! Everyone enjoyed these so much this past weekend, it seems only fair to share with you all!

POLPETTE DI MELANZANE

(Eggplant balls)

from Carmen's Kitchen!!!!!

Ingredients for 20-25 balls 

4 large eggplants

2 eggs

1 large slice of bread

bread crumbs

a little parsley

1 bunch of basil

100 g of grated Parmesan cheese

1 clove garlic

flour

milk

salt & pepper

Olive oil for frying

  Soften a bit of milk in the crumb of the bread crumbs.

Start a pan with a drizzle of olive oil and 1 smashed fresh garlic. Turn it on low flame and let the garlic blonde.

Cut the eggplant into small pieces and blanch (cooking briefly in boiling water) for 5 minutes.

Drain well and allow to cool.

Squeeze very well (by hand or with a potato masher) and put them to cook for a few minutes with a little salt in a pan in your oil pan you started earlier. Remove immediately.  

Let them cool again, then put them in a large bowl. (it will be a squishy mess)

If necessary add a little more salt, your eggs (put them in a bowl and mix them like for scrambling), smashed up piece bread, parsley and basil, washed and chopped, and a pinch of pepper.

Begin to mix well.

Add the Parmesan cheese.

Add the breadcrumbs until you have a consistency not too soft (but not too dry).

 Form the meatballs, not too large, roll them in the flour and fry them in oil hot.
YOU DO NOT HAVE TO FRY. I actually just put them on a cookie sheet and drizzle olive oil on the and put them in a 450 degree hot oven and cook them for about 10-15 minutes.

Drain them well on paper towels.

 Enjoy!

Ragu

2010-10-19T17:45:00.000-07:00

BRUNA'S RAGU

This is the recipe that my mother in law taught me how to make.
It is simple and it is ALWAYS delicious.
It can be served over pasta, used in lasagna or eaten with bread.
Anyway you serve it, you will LOVE it!

Ingredients:
28oz San Marzano Crushed Tomatos (or 2 16oz cans)
medium size onion
small can of tomato paste
ground beef or turkey
nutmeg
crushed red peppers
salt
Skin of Parmesan cheese and grated cheese for serving

Dice the onion. I LOVE this handy little onion cutter. Perfect little squares and saves the

mess!

Put the onions in a pan with enough olive oil to almost cover them and a large pinch of red

pepper flakes (or more if you like it spicy)

Cook this over a medium flame until the onions become translucent.

Add in your meat.

Add in the salt and nutmeg. Just a small punch of each.

Mix it all up and break up the meat as it cooks thoroughly.

While the meat is cooking, put the crushed tomatoes in the blender and set them to chop.

I use San Marzano tomatoes because they are more flavorful. You can find them almost

anywhere.

Add the tomatoes to the meat and onions.

Add 2 TBSP of tomato paste (which is approximately 1/2 of the small can)

Use the can and fill it with water (it is fine if there is still paste in it)

Add the water to the sauce.

This part is not vital to the recipe, but it really adds another depth of flavor.

I put a couple of parmesan rinds in the sauce directly.

Let the sauce cook for 10 minutes on medium/low heat. Take out the rinds and serve it!!!

It is simply perfect.

CLICK HERE TO OPEN A PRINTABLE VERSION OF THIS RECIPE

INSALATA DI FAGIOLI E TONNO

2010-09-22T14:14:00.000-07:00

Basically that means white kidney beans and tunafish!!!
But let me tell you, the first time my husband made it, I was like, NO FREAKING WAY am I going to eat that. But, I got up my courage and tried it (its not so pretty) and I am here to tell you, it was MAMMA SLAPPIN good!!!!! (And that is REAL GOOD) And not to mention, it is PACKED full of protein and fiber! So you won't be hungry all afternoon!
Here is the recipe, with my husband as the star chef!

INSALATA DI FAGOLI E TONNO

Ingredients:
1 pkg tuna (6.4 oz)
1 can of white kidney beans
(you can make these and chill them in the fridge if you don't like canned beans)
juice of 1/2 lemon
Italian Parsley
Quarter of an onion (I hear red onions are best!)
Olive Oil
Salt and Cracked Black Pepper

1. Drain the beans.

2. Rinse the beans. (excuse the bowl and the coffee cup in the sink.)

3. Transfer it to a bowl and break up the tuna into the beans.

4. Rinse the parsley.

5. Chop it up.

6. Add it to the bowl.
(I did not put onions in mine, because this was my lunch and I wasn't feeling raw onions today, but this is the point you would want to add your finely diced onions to the mix!)

7. Add olive oil.
I just put some on top of everything. I don't measure it. Put the amount that you would put on a salad.

8. A a fat pinch of salt. =)

9. Add in your black pepper (put as much as you want!)

10. Squeeze in your lemon and mix it up!

11. Of course, now you have to taste it! (That's the chef!)

Here it is all pretty and ready to eat!!!
(What you don't eat, put in the fridge. It is DELICIOUS after these flavors have set together and are nice and cold! But eating it fresh is good too!)

And here is our resident taste tester who LOVED this salad!

BERRY HAND PIES

2010-09-05T10:59:00.000-07:00

This is really a simple, delicious sweet snack.
Not only that, it is super easy to make, it is always a hit and you can do it with ANY fruit you want.
You could even use Nutella!

BERRY HAND PIES
Preheat your oven to 450.
Prep Time: 15 min
Cook Time: 15-17 min

Ingredients:
2 or 3 boxes of Cold Pie Crust
4 Cups Fresh Berries
1/3 cup flour
1/2 sugar
Splash of Almond Extract
3 Egg Yolk + 3 TBSP water
Non Granulated Sugar (Sugar in the Raw)

1. Put your berries in a bowl and rinse them. Then add your flour, sugar and almond extract and mix it all together.

2. Roll out the cold pie crust. Use something that is bigger than a biscuit cutter. I found the powdered sugar duster and it was the perfect size, so I used it! LOL

About the size of your palm is how big the circle should be. (You can do these as big as you want)

3. Put a teaspoon of the berry mix right in the middle of the circle.

4. Fold the pie crust over the filling. Press it down with the edge of you hand. Sort of warm it up so it sticks together.

5. With your fork, press the edges shut.

6. Now, put your 3 egg yolks and water in a small bowl and mix it together. Then brush it over each pie.

7. Get a handful of the sugar and GENEROUSLY sprinkle it over each pie.

8. Put them in the preheated oven (450) for 15-17 minutes or until they are nice and brown.
Take them out, line them up and serve them!
They are most delicious when they are warm with a side of vanilla ice cream.
But they are wonderful by themselves and not warm too!
Any way you eat them, I GUARANTEE you will love them!

(This was my first time making them so they got a little messy, but they were still wonderful! I have made them since and have gotten better about not tearing the pie crust and getting the right amount of berry inside.)

MY MANGO SALSA

2010-06-09T08:21:00.000-07:00

This recipe is really a mix match of about 4 recipes I found online.
I just pick and chose my favorite things out of the recipes and mixed it all together!

This salsa is great as a dip with tortilla chips or served with grilled shrimp, halibut or chicken.
Any way you eat it, it is GOOD!!!!

What you need:
1 diced ripe mango
2 TBSP diced red pepper
2 TBSP diced red onion
2 tsp fresh diced jalapeno (more if you want more heat)
1/2 cup diced fresh pineapple
Juice of 1 lime
optional - salt and red pepper to taste

Mix all the ingredients and serve!!!

Just remember: this is the recipe the I like it. Feel free to add more onions if you love them or more jalapeno's if you want the heat it up. Just taste it and make your measurements.
Sometimes its hard for me to put exact measurements on things because I really do a dash of this or a bit more of that... you know!

GRILLED SHRIMP, AVOCADO & MANGO SALAD

2010-06-09T06:16:00.000-07:00

This is the most simple salad recipe ever.

But I am going to show you for the sake of the pictures!

My history with this salad:

My friend Suzanne and I try to go out to lunch every 2 weeks or so. Recently we went to this little Thai restaurant that had the most delicious salad I have ever eaten. Tempura Shrimp, Avocado & Mango with a White Sauce. It is really an appetizer, so I didn't feel bad when I had 2 of those for lunch! When I got home, I decided that I wanted to make a lighter version of the same dish. So, that is how my salad was born. And I have to tell you, the grilled shrimp are EVEN BETTER than the tempura shrimp!

GRILLED SHRIMP, AVOCADO & MANGO SALAD

Serves 3

What you need:

1/2 lb Fresh Shrimp with the peel on

1 ripe avocado

1 ripe mango

Olive Oil

Old Bay Seasoning

optional - White Sauce

How to tell your mango and avocado are ripe:

If they give a little to the touch, then it is perfect for this salad.
You don't want the fruit to be over ripe and mushy for this salad,
but you also don't want it to be too hard.
A soft give to a press is perfect.

1. Cook your shrimp.

What I did with these shrimp was put them, peel and all, in a bowl with some olive oil and some Old Bay Seasoning. Just roll them around in it. Then I put them directly on my hot stove top grill. I cooked them for about 3 minutes on each side. When your shrimp turns orange, they are ready.

2. Peel and dice your avocado and mango.

You can arrange this anyway you want.

3. Peel off the shell of the shrimp and clean the spine.

I clean out the spine of the shrimp by making a slice directly down the middle of the back and just scooping it out.

Then I cut the shrimp into 3 pieces and put them on top. This way they are a little more bite size.

You can leave them whole if you are using smaller shrimp or if you just prefer it that way.

OPTIONAL: Add White Sauce.

I put it on top here, but you can put it on the side and use it sparingly.

You really don't need a lot. A little goes a LONG way!

ENJOY!!!

Trust me, you are going to be eating this all season. It craaaaazy good!

HOMEMADE KETTLE CORN

2010-05-23T08:20:00.000-07:00

I know, for me, when I go to the beaches in South Carolina and there is any kind of festival, there is ALWAYS kettle corn near! And it is so freaking good, I can hardly stand it. Then, you get home you wish you had more. There may be a few stands around, but they are hard to find and when you do find them, the lines are FOREVER long. So, I decided to go on a hunt for a good recipe. I randomly found one online, and then sort of tweeked it to me and now I am sharing it with you!

Ingredient List:

Butter Flavored Oil

Sea Salt

1/4 cup sugar (I use organic sugar, but you can use white or brown)

1/2 cup white popcorn

1.Cover the bottom of the pan with oil and add 3 popcorn kernels.

Not too deep, but enough for the kernels to be peeking out.

2. Cover the pot and place it on the heat. Set your flame to about 6 or just over medium heat. Make sure you shake these around while the oil is heating. When the 3 kernels pop, the oil is ready.

3. Remove the pot from the flame and add your popcorn kernels first, then your sugar on top of it. Then stir it VERY QUICKLY. (this is so important because the oil is hot and it will pop the popcorn quickly.) But make sure that you are getting the sugar good and mixed in with the oil and kernels.

4. Cover your popcorn mixture and place back on the heat. You need to shake the this intermittently almost the entire time it is popping. It may take a minute for it to start popping but shake it, put it on the heat, shake it, heat, etc, even after it starts popping. Great thing is its a mini workout! Burn a few calories before you eat a few! ;)

5. Transfer your popcorn to a large bowl. Sprinkle IMMEDIATELY with salt. I use a good amount of salt because the great thing about Kettle Corn is the sweet to salt ratio.

6. With your hands mix the salt into the popcorn while gently separating the kernels. It cools quickly, so you need to do this right away.

7. Now that is is nice and seperated, it is ready to eat!!!!!!

Seriously easy and most definitely worth the time!!!!!

SOUR CREAM CHOCOLATE CHIP COOKIES

2010-05-17T11:25:00.000-07:00

I know there are a million recipes out there for cookies. And most of them are wonderful! I found this one YEARS ago on a grocery store shelf cookbook magazine. If I could give credit to the origin of this, I would. I promise! But I have no idea the name of the little magazine, and I have made a few tweeks through the years. But let me tell you this, they will be a staple cookie in your house after the first time you try them!!!

In these photos, my son is the cook! These are his favorite cookies and he loves to make them himself! And these are the kind of cookies that are even better after they cool!

SOUR CREAM CHOCOLATE CHIP COOKIES

Here is the page right out of my personal cookbook for these cookies!

Ingredients:

1 Butter Flavor Crisco Stick

1 cup firmly packed brown sugar

1/2 cup of granulated organic sugar

1 egg

1/2 cup sour cream

1/4 cup warm organic raw honey

2 tsp vanilla

2 1/2 cups of organic flour

1 1/2 tsp baking powder

1/2 tsp sea salt

2 cups semi-sweet choc chips

OPTIONAL - 1 cup coarsely chopped walnuts

Preheat your oven to 375.

Spray your pan with non stick spray! (I am using my oil mister!)

Combine Crisco, brown sugar and granulated sugar in a large bowl.

Beat at medium speed with a hand mixer until well blended.

Beat in egg, sour cream, honey and vanilla. Beat at medium speed until well blended.

In a separate bowl, combine flour, baking powder and salt. Make sure all ingredients are well combined. I just use a large whisk for this.

Combine into the creamed mix, one cup of the dry mix at a time using an electric mixer at low speeds until well blended.

Stir in chocolate chips and walnuts (if desired)

Drop rounded TBSP 2 inches apart

Bake at 375 for 10 minutes. DO NOT OVERBAKE. It will absolutely ruin the cookies.

10 minutes have passed!!! They are ready to come out!

Put them on a cooling rack to cool. ENJOY!

(And trust me, you will!)

BASIL & ROSEMARY

2010-05-16T14:26:00.000-07:00

I just bought a little basil and a little rosemary plant. Got a small oblong pot for them and I put them in the window in my kitchen. There two big benefits to these little plants in my kitchen.

1- The smell of basil makes me happy!

I don't know why, but it just does. I love it. I can just pick a leaf and smell it till there is no more smell left!!!

2- I have fresh herbs to add to any dish I am making!!!!

As long as I water them properly and keep turning them in the sun, they will continue to grow and share!

Go and get one! You will never regret it!

THE BEST WRAP... EVER!!!!

2010-05-12T16:55:00.000-07:00

Ingredients:

Whole Wheat Wraps

Fresh Sliced Avocado

Fresh diced Tomatoes

Kalamata Olives

Hummus

Thin Sliced Aged Swiss

Grilled Chicken (mine is lemon pepper chicken)

Drizzle of Spicy Oil

Panini Grill or a George Foreman

Step 1 - Cook and slice your chicken.

I marinate mine for about 5 minutes in Lemon Pepper and olive oil. Then I grill them on my stove top grill.

Lemon pepper is a spice which is made by mixing lemon zest with pepper.

Step 2 - Lay out a wrap

Step 3 - Lay down your cheese, then your chicken, then your avocado, tomatoes, olives and a dollop of hummus (spread it out)

Step 4 - Drizzle Spicy Oil over all of it

Step 5 - Wrap it up.

This is an art. My husband makes me do it, he just makes a mess!!! I really just lay one side over all of it, then scoop and tuck it under all the ingredients, fold the sides in and roll it up!

Step 6 - Put it in your panini grill until it is nice and golden. Slice it in half and enjoy!!!!!!!

Let me tell you, this is SOOOO addictive! We have been eating it a lot lately! It is really delicious and you can change out ingredients to fit you and your family.

If you are a vegetarian, you could sub grilled tofu for the chicken. The options are endless.

But this particular one is my ALL TIME favorite!!!!

QUESADILLAS

2010-05-05T14:51:00.000-07:00

In honor of Cinqo di Mayo I am posting one of our favorite dishes! Quesadillas!

These are simple to make and a family favorite in our household!!!

QUESADILLAS

INGREDIENTS:

Chicken

Cheese

Tortilla Shells

Taco Seasoning

Onions

Peppers

Mushrooms (optional)

Meet my favorite new kitchen gadget!!!

My oil mister!

Saves me tons on Non Stick Spray and it is far healthier and a greener way to cook!

I heat up my pan for cooking the chicken and give it a quick oil spray.

I like to put my chicken down on a hot pan or grill!

Cook it up!

Cut, Clean and slice your red, yellow, orange and/0r green peppers.

(I prefer red, I think they are tastier and a touch sweeter)

Then cut up your onions.

I heat up the pan and then throw in the onions and peppers together with a little spray of oil.

Next step is to cut up the chicken, throw it back into the skillet you cooked it in.

Add a half a cup of water and a sprinkle (or more) of taco seasoning.

Next, I put the tortilla on a hot skillet, add cheese, meat and veggies.

I let the cheese melt a bit then close the tortilla and flip it over.

I like to add jalapenos!!! Spicy is good!

I serve mine with a side of sour cream, and some homemade guacamole!

(Recipe coming!!!)

This is so good, it will become a weeknight kind of meal!
Enjoy!

KID TIP

I dice up the cooked onion and peppers and add them into the cheese.

Melt it all together with chicken on top. My kids love it and are healthier for it!!!

I also serve it with a side of crispy carrots and some organic ketchup (corn syrup free!). Another thing kids love! ;)

ROASTED POTATOES

2010-03-16T07:08:00.000-07:00

I guess the irish in my blood boils up to the surface at the sight of a potato! When I make these roasted potatoes, it is like a battle on the plate between me and my family... that includes my 3 and 6 yr olds! There is just nothing like these potatoes!

I learned this recipe from my mother in law, who is honestly the source of inspiration in a lot of my cooking these days. I just think good Italian mothers get no love! So here's to you Bruna, I love you and your food!

ROASTED POTATOES

INGREDIENTS:

Bag of Gold Potatoes (gold is my favorite, you can use sweet, russet, anything you love)

olive oil

sea salt

Dried or Fresh Rosemary

2-3 Garlic cloves

Non-Stick Spray

Big Pot

Steamer Basket

Cookie Sheet

Oven Temp: 450 degree

Oven Cooking Time: 20 minutes + 5 min broil

Before you do anything, go ahead and peel your potatoes!

Put your steamer basket in a large pot, I am using my pasta pot because the bottom is not too big and the steamer basket fits nice into it.

I add water just till it touches the steamer basket.

Then spray your basket with non stick spray.

Put it on the stove and bring the water to a boil.

Now you have time to cut up your potatoes.

I cut them in slices about an inch or more. Then I cut those into quarters.

Once the potatoes are cut up, the water should be boiling.

Put your potatoes in the pot and cover it. I steam the potatoes for 5-10 minutes.

Really depends on the heat and the potatoes. If I can cut the potato pretty easily with a spoon, I consider it ready.

While your potatoes are steaming, start pre heating your oven.

I set mine to 450 degree.

Now you can prepare your cookie sheet.

I pour oil down the middle. I don't measure this, but I would do it to a count of 4 or 5.

I crush my garlic with the large part of my knife, just to break it up, add that to the oil.

Then, I put a generous amount of rosemary right into the oil. With fresh, you can use less, because the flavor is stronger, but with dried, I find I need more.

This is going to sit and wait on the potatoes.

Once your potatoes are ready, I find that just pouring them into the strainer is the best way to get them out without breaking them up.

Now, just transfer them to the cookie sheet. Pour it right on top of the oil mix.

I add a generous pinch of fine sea salt

Then mix it up by hand. It is really the best way to be sure you get the oil mix and salt distributed. Then just evenly spread them on the cookie sheet.

Now they go into the pre heated 450 degree oven for 20 minutes.

Then turn your oven to broil and broil the tops for 5 minutes.

When you take them out of the oven, they should be golden and crunchy, while soft in the middle. Oh so delicious!!!!
These are so good, you will be craving them every night!
Buon Appetito!

BONUS TIP

If you want to add more vegetables, cut up zucchini and add it to the cookie sheet after you have steamed your potatoes. It is a wonderful addition that your family will love!!! And a great way to get more vegetables into your dinner!

PEKSIMETI

2010-03-13T15:14:00.000-08:00

My friend Mirela from Bosnia shared this recipe with me... and of course, I have to pass it on to you all! Sounds too good!

I will give it a go myself and update the blog with American measurements....

Mirela says:

This is traditional Bosnian recipe and I usally make it for breakfast! Maybe you can try it too:) It is called PEKSIMETI:

600-700 gr flour
150 gr sour cream
200 gr yogurt
2 eggs
baking powder

Mix all ingredients together in a soft dough, roll it out and cut like
shown on the photo and fry in deep oil. Eat with sour cream, cheese...marmalade...and don't forget to jog after breakfast!!

6 1/2 CUPCAKES

2010-03-05T11:24:00.001-08:00

Okay... I didn't make only 6 1/2 cupcakes, I made cupcakes to celebrate my son turning 6 1/2!!!!

Since his birthday is early Sept and he doesn't get to have a party at school, we decided to start celebrating half birthdays for school!!!!

Great part is that you get to have a cool cupcake in honor of yourself! Love it!

WHAT I USED:

1 box of Butter Yellow Cake Mix

1 tub of Creamy Milk Chocolate Frosting

a little tub of white cake decorating gel

Sprinkles for a splash of fun!!!!

Followed the directions for cupcakes and decorated.

FAVORITE ONLINE ITALIAN FOOD STORE

2010-03-05T11:17:00.000-08:00

And they are have some great March specials!!!!

I am in no way affiliated with this store, but I do use them all the time for things I can't find locally.

Click HERE to find some great deals at Pasta Cheese!

FRESH TOMATO & BASIL PASTA

2010-02-10T18:06:00.000-08:00

With all of this crazy snowy weather, I decided to fool my taste buds with a great summer pasta... in the winter time!!!

It may not be farm veggies, but they are organic from Trader Joes!

FRESH TOMATO & BASIL PASTA

Ingredients:

2-3TBSP Olive Oil

Pinch of red pepper

2 garlic cloves

1 Container of grape tomatoes

Handful of fresh basil

pinch of salt

First things first... rinse your tomatoes!

Cut all your tomatoes in half.

I believe this releases the juices that really punch up the flavor in this wonderful dish!

Start your oil over a medium flame.

I use about 2-3 TBSP oil, up to you.

Pinch of red pepper flakes.

2 garlic cloves smashes with the flat of a butcher's knife.

Bring this to a simmer.

Add your tomato halves to the simmering oil.

Get a handful of fresh basil.

Loosely chop up your basil.

Add the basil to your tomato mix.

Add a pinch of salt

Stir and let simmer for about for about 3 minutes.

Then, remove your garlic pieces.

VOILA!

Sauce is ready!

I cook my pasta and toss it together in the pan with the tomatoes.

Here you go!!! Seriously light and delicious!

Now... some people will add mozzerella to this dish. Add the mozzerella now, while its all hot, but not me. I am a Grana Padano kinda girl!!!
This is so good, you will never buy jarred sauce again!
Buon Appetito!

KID TIP:

For my kids, I put half of this in my magic bullet and puree it.

Toss it with the pasta and kids eat it without fear of the green stuff!!!

My boys are cheese lovers! So I top there's off with Grana Padano too!!!

Enjoy!

Trust me, this is a dish you will make over and over again!

Blog Reader Shares Pizza!!!!

2010-02-01T09:24:00.000-08:00

Seriously, this is exciting for me. When someone really tries these recipes and shares success! And I just think it is nice to have good food! Here is a photo that was shared by a very good friend of mine after making the pizza recipe I shared! Looks delicious!

She said she made my pizza sauce, but added fresh garlic and basil and it was perfect!

Trader Joe Find #2 - Garlic Naan & Veg Masala

2010-01-30T07:49:00.000-08:00

Okay... so I am going to start posting my great finds at Trader Joes... you know, stuff that you wouldn't normally taste or buy, but that is TOTALLY worth getting!

Some of you may have already discovered alot of great things at Trader Joe's! Please feel free to share those on here!

I last posted the croissant find!

Now, I have found a vegetarian little number that, seriously, I can't get enough of!!! It is Indian, so it has a bit of a bite to it, a little spicy, but for me it is really perfect! My Trader Joe's had a tasting of the two of these together, Garlic Naan and Vegetable Masala and oh my.... I had to buy it on the spot. Just got my second round this morning!

This takes like 6 minutes to make. I put my oven on Broil and spray the Naan with a little olive oil and put it in.

Then I turn on my skillet to med high heat, spray with olive oil and put down the veg masala. I set the clock for 3 minutes and then turn both of them and set it for another 3.

Thats it. Fast, easy, and OH SO GOOD!!!

Blog Reader Shares Tiramisu!!!!

2010-01-29T16:00:00.000-08:00

I love this! One of my friends ... and obviously also a blog reader... made a tiramisu following my recipe! Here is the photo shared with me of their masterpiece!

(Now I am waiting till tomorrow to hear how it really turned out!)

TIRAMISU!!!

2010-01-26T08:54:00.000-08:00

There are lots of different ways to make Tiramisu. But this is a recipe that I got from my husband's sister-in-law, Simonetta, from central Italy. It is the best tiramisu that I have EVER had! Seriously!

TIRAMISU!

Ingredients:

1 Package of Lady Fingers (also called Savoiardi)

4 eggs

1 container of Mascarpone

A cup of cooled espresso (we use Lavazza and LOVE it)

(You can use a regular cup of coffee is you don't have espresso... but its not as good!)

A small container of whipping cream

1/3 cup of sugar

Cocoa for dusting

Make the tiramisu a day before you plan on serving it. It needs to set for 24 hours.

I crack all the eggs and use only the yellow parts for my tiramisu. (Lots of people will use the egg white instead of cream. Save them if you plan on doing this. I prefer cream because it is a smoother, creamier texture).

The original recipe from my sister in law only calls for 2 eggs for this size tiramisu. I use 4 because it adds a richer flavor.

If you are doubling this recipe, use 6-8 eggs for my richer recipe. 4 for a lighter flavor.

Pour your 1/3cup of sugar over the eggs and start mixing with a large spoon.

This process will take about 10 minutes to get it right.

This is NOT ready:

You will need to mix it with your spoon for 10 minutes. You can use an electric hand mixer if you want, but I feel like using the spoon, you really incorporate the sugar better. I mix and scrape the sides, mix and scrape the sides. You are able to break up the sugar and mix it into the eggs. The eggs and sugar will grow and get smooth and light in color.

THIS is ready:

Now you can add your marcapone into the egg mixture and set it aside. Just put the whole container in and mix it up and set it aside.

Now you will need to whip your cream. I use a hand mixer for this. I originally tried to use 16oz of light cream... but that didn't work out so well.

Basically, the cream NEVER whipped. It stayed liquidy. That is obviously not going to work.

So I switched to regular whipping cream and half the size. 8 oz. The reason I changed my mind was because I felt like I didn't want it to be all cream. I like a richer flavor. Now, if I were doubling this recipe, I would use 16 oz. of heavy or regular whipping cream.

I poured it in a bowl and began whipping it on high speed. This cream starting coming to peaks very quickly. Within a minute or 2!

Okay... now you pour your egg and mascarpone mixture into your whipped cream. (The magic begins!!!)

Just fold it all together. It will be nice and smooth.

On to your coffee and lady fingers.

Pour your cooled coffee into a shallow bowl or plate and begin dipping your lady fingers. You really just want to touch each side into the coffee. DON'T DUNK IT or sit it in the coffee. It absorbs so much so fast!

(click on the picture to see it larger)

I am using a deep square glass dish with a lid. I like to make my tiramisu 2 layered. You can do as many or as few layers as you wish.

Now you can begin placing them in your dish. I cover the entire bottom of the dish with cookies.

Then I pour half of my mixture on top of that

It will look like this

Then you basically repeat.

Layer your cookies on top

Then pour the rest of the mixture on top of that

Now is when the Cocoa comes into play. I use a little sifter to sprinkle the chocolate on top of the tiramisu. I do a heavy dusting. Make sure you cover every single part!

Then you have a masterpiece!!!

Here's side view, because its just to pretty not to share!

Put it in the fridge and wait 24 hours! It needs to set and have to cookies really absorb the cream and make it all really come together.'
Its so good, you won't be able to stop eating it!
Buon Appetito!

BONUS IDEA!

You can add a liqueur to your coffee or use a liqueur only if you don't like coffee!

Any kind you want! Fruit flavors, chocolate flavors... TOTALLY UP TO YOU!

There is an amazing italian cherry liqueur that would be great too and you can top with cherries. That is the beauty of this desert, you can customize it to your tastebuds!

PIZZA

2010-01-17T18:12:00.001-08:00

Okay... I know there are a few people who asked for this and may possibly have been waiting on this.

I am going to tell you. SUPER SIMPLE! And soooo worth the time!

Pizza!

Ingredients:

4 heaping cups of all purpose flour

handful of sugar (I use organic, non bleached, granulated sugar)

1 pkg of Italian yeast (HERE is where I get mine)

fine sea salt

Olive Oil

2 cups of really warm water

Okay... First things first. My pizza is my pizza, I believe, because of this wonderful machine... My Kitchen Aid Mixer!

But if you don't have one... you can still do this too!

Start with 4 HEAPING cups of all purpose flour. Mine is a huge mix of flours, whole wheat, organic all purpose, semolina... whatever.... its good!

Put that in your mixing bowl and add a small handful of salt

A handful of sugar (the amount is totally up to your tastebuds)

Package of yeast... seriously, get this yeast, it is the best for pizza!

I think if I could find fresh yeast, the pizza would probably be so good it would make you cry!!!!

I use a whisk to mix it all together. Get the yeast distributed.

Now, put your 2 cups of water in the microwave for about 60 seconds... I know this is hot. Some people may argue it is too hot for the yeast, but for me, it works. So, whatever your heart tells you, you go for it! ;)

(If you don't have the mixer, add you oil and water in a well in the middle of the flour mix, and begin mixing with your hands. Once the dough comes together, move it to your floured countertop and knead it for 10 minutes, pushing and pulling and folding. Keep extra flour near for dusting.)

I add the dough hook on my mixer and start it up! I set mine to the lowest, slowest level. You want to knead the dough... not beat it.

Now, while its turning or kneading... add your oil. Call me crazy, but I count to three. That's how much oil I use, to the count of three.

While that is getting into your flour, I add in the very warm water

Here is what it looks like while its mixing. I mix the dough for about 6 minutes.

Some doughs may be more wet and some more sticky and some more stretchy. I think alot of it has to do with the water you use (I use tap water) and your altitude and the weather. But anyway, its always good!!!

If it is terribly too sticky, you can throw in a handful of flour, no worries!

Once the dough is ready

Flour your work surface. I use a big hunk of wood, but a countertop or a table would work just fine!

Get all the dough out of the mixer and put it on the flour.

I fold and press the dough about 3 or 4 times

Then I make a ball with the dough before I cut it up.

Okay... now you cut it up into smaller workable pieces for whatever pans you are going to use. I use whatever I have. Cookie sheets, pizza pans I got from my mother in law, cake pans... whatever!

Now, I begin rolling out my dough.

Now, I roll out my dough to the shape of the pan I am using. Here I am using my cookie sheet... sort of nostalgic for me, kind of like the pizza my mom would make when I was little.

I like my pizza thin and crispy, so I make each piece smaller. But you can cut that ball in half and use 2 cookie sheets for a nice, thicker, crunchy crust.

Make sure that you grease your pan... but not too much. I spray a little olive oil on mine. (Pam or put a dab of olive oil on it and spread it with a napkin)

Since your surface is dusted, it should be fairly easy to pick up. Just run your hand under it and don't let it fold on itself. Mine is never the exact size of the pan... no worries, just stretch it to fit. Stretch and press.

And here you go!

I cover it up and let it rise for like 2 hours, or more if I have the time. But 2 is PLENTY!

2 hours later... here it is!

Set oven to 500F. The oven HAS to be hot when you put the pizza in. I cook focaccia or white pizza for 8 minutes and pizza with sauce and cheese for 10-12 min. The thinner it is, the less time you need. But you know your oven better than anyone, so just watch what happens after 8 minutes and get your pizza how you want it.

I like mine crunchy on the bottom, so I will sometimes take it out of the pan once its ready and slide it on the lowest rack for 1 minute. Gives the bottom a nice toasty crunch!

If you want to hit it with a 1 minute broil to get the cheese really good and cooked, go for it!

Now.... it is really up to you what you do with the pizza!

You can sprinkle some olive oil, salt and fresh rosemary on it for a FABULOUS focaccia. Or you can go traditional with pizza sauce and cheese.

BONUS RECIPE!!!

Super Simple Pizza Sauce!

(if you are actually making a pizza now, pre heat your oven up to 500F now)

Ingredients:

San Marzano Tomatoes (okay, you can use Del Monte or whatever, but just use the kind that is JUST tomatoes. No spices. Just canned goodness.)

Sea Salt

Olive Oil

First I put the tomatoes in the blender and blend it on the chop option.

After you chop it, add salt

And Olive Oil (as much or as little as you want. I count to 2)

Then I use the mix option on the mixer for a quick turn to get the oil and salt all together. I don't cook my sauce. It is such a thin layer and it cooks on the pizza. Plus I like it with that fresh tomato taste.

I put about 7 or 8 TBSP on the prepared dough.

Spread it around with your spoon. You can really do this as thick as you want. But, in Italy, sauce is usually not overwhelming on a pizza and I developed a taste for that. I like my sauce simple, delicious and light.

Put as much mozzarella as you want. Fresh is best for sure. But I am using shredded today.

Put it in a hot oven (500F) for about 15 minutes.

I try to make my pizza earlier in the day and then pop it back in the oven right before we eat, without a pan, just to crisp it up. I just think the second time it is cooked, it is better. But that is just me!

ENJOY!!!!

(The round pizza has grilled zucchini and parmesan on top of the tomato sauce and mozzerella. I add the parm after I take the pizza out of the oven. I love that to be fresh.)

It is so good, you'll think you just got pizza from Rome!
Buon Appetito!

Brioches & Croissants & Trader Joe Find #1

2010-01-11T05:58:00.001-08:00

If anyone has every been to Italy, it is the sites and smells that come out of places like this one that causes you to dream of bread, brioche and anything Pasticceria!

Okay... well making brioche, croissants or pane e cioccolata is not an easy task for a first timer.

I tried to make my own croissants using this recipe...

http://en.cookshow.com/video-recipe/croissants-pain-au-chocolat-206

One of my biggest challenges with this recipe was finding the right kind of yeast. Honestly, fresh yeast is the way to go with this stuff... and it seems in my area, you just can't find it. I am guessing regular dry yeast would be fine. My mistake was using rapid rise yeast. DON'T DO IT. It only rises once and it looses alot of its flavor by being rapid. Bummer. A lot of work and no rise. Oh well.

SOOOOO... I found a WONDERFUL... I mean seriously wonderful alternative to the 2 day process of making your own croissants... buy them at Trader Joe's!! Trader Joe's has a wonderful frozen chocolate croissant that will be a HIT in your house!

I basically followed the box instructions. Put the out the night before at 9 pm. When I woke up they were puffy! Brushed them with a little egg and baked at 350 for 20 minutes. VOILA... Italy in America. With an espresso... oh my!

And our resident model was very happy to try out the successful croissants!

SKILLET CHICKEN

2010-01-10T19:34:00.000-08:00

Skillet Chicken is a regular in our house! Seriously simple and delicious! And you never get tired of it!

SKILLET CHICKEN

Ingredients:

Thin sliced Chicken

Rosemary

Olive Oil

2-3 Garlic Cloves

Sea Salt - Fine Ground

The first thing we are going to do is put the chicken in a large bowl with Olive Oil.

I don't really measure the amount of oil I use. That is totally up to you. Normally, I just pour enough to coat all the chicken.

The next step... smack your garlic and peel off the skin! (you know... the usual!)

Now, I sort of run my hand down the rosemary branch and try to separate the leaves from the branch. Then, throw in the rosemary and garlic with the chicken and oil.

Add a fat pinch of salt.

Go ahead and put your skillet on the stove now. Med High heat. You want it hot when the chicken goes down. Trust me, I have made the mistake of a cold pan, the chicken will look poached, not good. I, also, put a dollop of oil on the pan.

Now, time to get dirty. Mix it all up with your hands. (I know, gross. Cooking is not a pretty thing all the time! Just make sure you wash your hands right after!)

Put your chicken and all the fixins (sorry, Southern roots) in the hot skillet.

If you are using thin meat like me, it will cook quick, turn it after about 3 minutes. Really depends on your heat and the thickness of your meat.

HERE is a site by Knox on chicken cooking times. Good to know!

Once the chicken is done on both sides, you are all done!!! (See... told you it was simple!)

Mine is a little "well" done. I like it that way!

BONUS TIP:

For a fast dinner, I serve this with yellow rice and broccoli. Broccoli is steamed and served with a sprinkle of Olive Oil and a pinch of salt. Big Hit here, even with my toddler!

SIMPLE RED SAUCE

2010-01-07T09:04:00.000-08:00

Okay... today I am going to give our favorite family recipe... simple red sauce. Seriously simple.

Simple Red Sauce

Ingredients:

Can of peeled tomatoes

Olive Oil

2 Garlic Cloves

2 pinches of Sea Salt

Pinch (or more) Red Pepper Flakes

We start off like we always do... get the garlic ready.

Now, put your olive oil, garlic and red pepper flakes on the stovetop. Flame at about 3 or 4. I usually just cover the bottom of pan with oil.

When it starts sizzling and bubbling like this....

Add your tomatoes.

Now add a pinch or 2 of salt.

Then stir it all together. Let it simmer for about 5 or 10 minutes, stirring it ever so often. The less you cook it, the sweeter your tomatoes will taste.

Now, I take out most of the garlic, since the flavor is infused (don't tell my husband, but I always leave a little piece in there!)

Then I use my CuisinArt Smart Stick to just chop it all up together. I just tip the pan to the side and let it go to work! The more you do it, the smoother it will be... I like mine a bit chunkier. Matter of taste.

Normally, I let it cook on a low flame for about 3 more minutes. This is where I would add chopped up basil. But, it is winter and I couldn't find any at the farmers market, so it is just tomatoes and garlic. But trust me, it is still fantastic!

BONUS TIP:

You can put this on pasta with Grana or Parmesan. OR you can put this on top of the Oven Fried Chicken with some mozzarella and broil it for about 3 minutes. Put it on Ciabatta Bread, get yourself a dipping bowl with more red sauce and ENJOY. I mean, your very own Chicken Parm!!!!! Seriously, it is crazy good!

HOMEMADE POTATO CHIPS

2010-01-05T15:21:00.000-08:00

Who does not love homemade potato chips? I was at a birthday party recently and the host made homemade chips. They were so good! So, last night, when I saw a few potatoes that were almost over ripe, I decided to make them myself!

And really, it is so easy and not that messy.

HOMEMADE (Sweet) POTATO CHIPS

Ingredients:

Slicer (if you don't have a slicer you can use a potato peeler to make your chips)

Potato (I recommend using sweet potatos, much healthier option. But I had Russet in the house and just used what I had)

Oil (I recommend using Sunflower Oil)

Sea Salt (Fine ground)

Vinegar (optional)

Cut your potatos in half. It makes them way easier to manage.

Start slicing! Now, you can set slicers to different thicknesses. You just choose what you want. I did it really thin because that is the way my husband likes it. But you can cut fries or thick chips. Slice it anyway you want!

Now is the time to put your oil on the stove. I don't use alot of oil, I like to fry the potatoes in small quantities. I find it easier to handle. I set my flame to about a 7. Oils have different smoke points, so it is good to look up what oil you are using and what degree the oil should be heated to. You don't want to reach smoke point, your oil goes from good to bad... read about it here.

I put in one slice when I put on my oil and then go back to slicing the rest. When you see the slice bubbling, usually this means your oil is ready!

When your oil is ready, it is time to drop in your slices. I like to drop them in one by one, it minimizes the splashes. But you can drop in handfuls and separate them with a fork. However you want to do it!

I do them in small batches, just easier for me to handle.

When you drop them in the oil, they will start browning on the edges pretty quickly. So, after the first batch, you will get a good idea on time. Here is what they look like when they are almost ready.

So, now you need to scoop them out. I use a slotted oversized ladle type spoon. Here is one that would work great!

Mine are pretty browned here... you can pull them out whenever you want, but remember they crisp up once the oil drains off. Don't overcook them, they burn easily.

I just make sure that I have a cookie sheet covered in a towel, paper towels or napkins. Something to absorb all that oil. Once you have them spread out, add a pinch of salt right away and let them cool.

Once your done you will have a great homemade snack or a party favor. These are not super light, that is true, but if you like to enjoy chips every once and a while, it is much better to make them yourself and know what your eating.

Doing them with Sweet Potatoes and Sunflower Oil is a healthier option and one I HIGHLY recommend, even if you don't like sweet potatoes... you will be surprised how great these are!

BONUS TIP:

You can add malt vinegar and salt for a boardwalk taste that will make you think your at the beach in Delaware!

SHERRA'S SUGGESTION:

"My friends that opened up a Cafe in Anderson,SC made some amazing sweet potato chips like that served with a blue cheese dressing on the side...yummo!"

GOOD NATURAL FOODS

2010-01-05T05:58:00.000-08:00

I am living and grocery shopping in a big city. So, I have a challenge... the type of freshness and beauty that I saw when I lived in Italy is not on every street corner in a city.

Seriously, like once a day, you can find a market with fresh fruits and veggies, baked goods and grains.

Now, I believe in my heart of hearts that I will find local freshness and goodness. I have found small pieces of heaven in the form of Trader Joe's. I have really been able to find some great freshness and some unbelievable breads and wines there. I will start sharing my great finds with you all!

Not only that, but there are farmers markets out there for us to utilize! It really can be possible to buy fresh foods within 150 miles of your home! Try farmersmarket.com to find what is near you. Be sure to look under the directory to find your market!

But most importantly, I will be bringing you guys good recipes. Really good food and hopefully a place you can keep coming back to! But don't worry, I am not going crazy and I will still use what I have to get a recipe done. But this is my promise to do all I can to make the move to a more natural way of eating and living and a more natural way of thinking!

I believe that if we all make an effort to go natural, if we stop buying prepackaged and artificial, we will force the big companies to make the change to natural. To give us back good food. Healthy food. It is our job to give our bodies clean, healthy, good fuel... and to give it to our children.

AGLIO, OLIO & PEPERONCINO

2010-01-04T11:32:00.000-08:00

This is a classic Italian pasta dish. It is a very old, very loved dish in Italy. This recipe is just the way I prefer it to be made. Play with it any way you want to fit it to your liking!

I first had this dish in Italy off of my friend Trena's plate out at lunch one day. After that, I began making it for myself EVERY chance I got... and honestly, still do. My little son and I eat it several times a week for lunch and I make it for my other son to take to school almost every day! He loves it that much!

Anyway, this dish is loved by all in my house except my husband. (He thinks we all have stinky breath after! Ah, the price of loving garlic!)

Ingredients:

Pasta

Garlic (as much or as little as you want. I am using 2 cloves for 2 people here)

Olive oil (again, as much or little as you want)

Red Pepper Flakes (I used 2 pinches here)

Oh... and Salt

Now... for the pasta, I prefer spaghetti, some people prefer penne... totally up to you. And for this dish, I have found that using whole wheat pasta or Barilla plus tastes better because it has a more rustic taste AND it absorbs more of the flavor from the oil.

I use Barilla Plus pasta for almost every dish I make. But that is me and I like the way it tastes better. That or fresh pasta... that will be another post all together!

First thing you need to do is put your water on the stove. And don't forget to put salt in your water. I use coarse sea salt for pasta water...

FYI... If you add olive oil to the water, you are really just wasting the oil. It sits on top and just gets dumped when you drain the water.

Okay, now we are going to put our olive oil in the pan. Throw in your red pepper flakes.

I go ahead and put the oil on the stovetop. I have a gas stove. I set my flame to about 4 and get right to the garlic.

When I start my garlic I just sit the clove down and give it a good whack with the knife. It makes peeling off the skin easy and fast!

Then of I cut my garlic up in smaller pieces. I do this because I want LOTS of garlic flavor in my oil. My husband would either leave it whole or only cut it in half. Again, that is up to you and your taste buds!

Now, I put the garlic immediately in the oil that is heating up. If your oil is ready, it will look like this when you put in the garlic. (Oh man... I wish we had smell-o-blogs because this smell is really just the whole reason why you make this dish!)

I leave it in the oil for about 1-2 minutes, just enough to blonde the garlic. Then I sit it off the heat while my pasta finishes. Really, it is that easy.

About this time, the water should be rolling boiling. Add your pasta.

If you are using the pasta I use, about 7-8 minutes is all it needs to be al dente (to the teeth). Set the timer, if I forget to set the timer, I always overcook.

Oh, and you do not want the be able to throw the pasta on the wall and make it stick. Some people do that in America. I don't know why, but they do. Trust me... it is better right before it is completely soft. Al Dente!!! I PROMISE!!! ;)

(As simple as this process is, I am just trying to give tips to enhance the wonderfulness of the tastes that you are about to enjoy.)

When you drain your pasta be sure not to rinse it. It washes off the natural stuff that makes the sauce really stick to your pasta.

Just drain it and throw it back into the pan you made your sauce in.

Turn your flame to med heat and toss it all together a few times.

Put it on your plate and top with Grana Padano (or parmesan if you prefer) and Enjoy!!!

This is really one of those wonderful rustic Italian dishes that you just can't get enough of!!!

OLIVE OIL & HOT OLIVE OIL RECIPE

2010-01-04T07:27:00.000-08:00

I had a friend ask me yesterday what Olive Oil I use in my house.

Here you go!

Here are the reasons why. This oil is not expensive and I use alot of it. Plus, it is COLD PRESSED... According to The Olive Oil Source (great site on Olive Oil in general) when the oil is cold pressed the flavor is not degraded by the heating process.

Okay... now I don't know the facts on this or even if it is proven or not, but I have just found in my experience that Olive Oil I put in plastic does not taste as good as Olive Oil in glass or tins. So, I buy this one for the fact there is ALOT and it is stored in tin. (poke a hole in the top of the tin, makes pouring easier) I use a glass bottle to make it manageable to use in my home.

I got my bottle at the World Market. LOVE THAT STORE!!!

Now, for the good stuff!!!

MY SPICY OLIVE OIL RECIPE!!!

Okay, I LOVE all things Peperoncino (red pepper)! So, I make my own spicy olive oil to put on my pastas and to use in cooking. Now, if you are a lover of spicy oil and don't want to pay $8 a bottle, try this!

Ingredients:

Glass Bottle

Cold-Pressed Olive Oil (CPOO ;)

Dried Red Pepper or Dried Red Pepper Flakes

With the red pepper or peperoncino, it really doesn't matter if you use the whole pepper or the flakes. I brought some back from Italy and had a friend get some more for me while they were there, so I guess I prefer it whole. It is WAY spicier and not as colorful. Makes me wonder if they put dye in our red pepper flakes in America.... I would not be surprised.

Any who, I cut them in half when I put them in the bottle, just to release the fire! But do what you want, put them in whole, use flakes only... its all spicy!

Okay now all you have to do is just pour the olive in in with the flakes. And you are done.

Be sure to let it sit for at least a day before you use it just so it can infuse with the oil. I sometimes will shake it up occasionally. I don't know if it does anything, but its what I do!

(Sorry the bottle is a little messy, I use this ALOT!)

Enjoy!

Stay tuned for my FAVORITE pasta recipe later today featuring peperoncino!!!!

MY RECIPE... OVEN FRIED CHICKEN

2010-01-02T15:55:00.000-08:00

Okay... well I guess this is an adapted recipe too. I got the original from my mother in law who lives in the Marche Region of Italy. I am pretty sure it is the best cooking on the whole boot! But I have adapted this to fit me and so now, it is mine! ;)

She's a sharer, its okay!

The beauty of this recipe is you can use it on just about any meat. I did this at my mother's over the holidays with deer meat cube steak and it was a BIG hit!

Oven Fried Chicken

(or whatever meat you want, hate to put this recipe in a box, so to speak...)

Ingredients:

Thin Sliced Chicken

Flour

Lawry's Seasoning Salt

2 Large Eggs or 3 medium eggs

1/4 cup Water

Plain Bread Crumbs

Grana Padano grated (We get it by the chunks at Costco and grate it in our Magic Bullet. This cheese is basically like Parmesan, just a bit softer and to me waaayyy better)

Olive Oil/Salted Butter

Set your oven to 450 for 20 minutes (you can do less if you want, but I don't play with chicken)

First you have to mix up the process.

First plate, flour with a healthy dusting of Lawry's. Literally cover the flour completely with Lawry's. If you don't, it won't be salty enough! (If you don't like Lawry's, use a few pinches of salt)

Then 3 Eggs and the water beaten together.

Then the bread crumbs and grana padano mixed together.

I lay it out like an assembly line with the cookie sheet waiting at the end!

I cut up the chicken into smaller pieces. The kids get chicken nuggets this way and I leave bigger ones for my husband to put on the buttermilk buscuits or bread. You can cut it up or not... totally up to you.

Okay, first I coat it in our flour mix.

Then dredge it through the egg.

Then coat it with the bread crumb/grana mix.

Lay it on the tray and continue.

After they are all layed out we have "THE BIG DEBATE". Butter or Olive oil.

Okay, I am from South Carolina, my husband is from Italy. I have lived in Italy and understand the power of the Olive, so fighting the Olive is a losing battle in this house. So, I go with it!

I actually melt a little butter and put a coffee spoonful size of the melted butter on top of each piece. I just think it adds alot to the flavor. You can DRENCH it if you want. In a perfect world where fat just didn't exist, I would do this too. But since that world is not mine, I use a touch. And then I drizzle Olive Oil (bowing to the olive) on all of the pieces.

Okay, now is the easy part... into a 450 degree oven for 20 minutes!

When you take it out it should be crunchy and a deep golden brown!

It is not a bad idea to sit it on some paper towels and get the excess oil off. And now it is ready to serve!

BONUS IDEA

Remember those biscuits we made the other day, if you have any left over or want to make it with the chicken/cube steak, you can put a piece between a biscuit with a little mustard and I am telling you, it is so good you will SLAP YOUR MOTHER!!!!! ;)

(Just kidding mom!)

Oh... and I did have to sample this one! Sorry, got so excited, I forgot I wanted to take a picture of it! haha

SMOOTHIE LOVE!

2010-01-02T14:49:00.000-08:00

This is the original recipe/website that inspired my family to start drinking green smoothies.

http://www.greensmoothiegirl.com/

I have the book and I love the ideas in it... but, me and my boys have really mastered the way we like it.

Here is our smoothie recipe!

My preferred ingredients:

Banana

Orange/Grapefruit or the fresh juice of these fruits

Fruit from Costco's frozen fruit mix (strawberries, peaches, pineapple,melon)

Frozen blueberries (another Costco buy)

Spinach (LOTS)

Water

Blend. Enjoy!

I blend mine up individually in our Magic Bullet. I am just saying... I LOVE this machine! Everyone has a color (I am yellow... its my signature color!) But this way, I am not making a huge batch in the blender, hoping everyone likes it the same way AND I am only messing 3 cups, not 3 cups and a blender. But I can do them custom for each of my boys and myself. I add lemon to mine, but the boys hate it, so we are all happy!

What you will need:
	2 cup(s) white all-purpose flour
	1 1/2 cup(s) regular butter
	3 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane
	1 large egg yolk(s)
	1 Tbsp lemon zest
	1/4 tsp sea salt
	6 Tbsp strawberry jam
	3 Tbsp water

Beth's Test Kitchen

L'affettatrice

Cranberry Cake

Finocchi (Fennel) al gratin

Sun-Dried Tomato Pesto

ITALIA!!!!

Crostata

What you will need:2 cup(s) white all-purpose flour 1 1/2 cup(s) regular butter 3 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane 1 large egg yolk(s) 1 Tbsp lemon zest 1/4 tsp sea salt 6 Tbsp strawberry jam 3 Tbsp water

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Ragu

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BASIL & ROSEMARY

THE BEST WRAP... EVER!!!!

QUESADILLAS

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6 1/2 CUPCAKES

FAVORITE ONLINE ITALIAN FOOD STORE

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TIRAMISU!!!

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OLIVE OIL & HOT OLIVE OIL RECIPE

MY RECIPE... OVEN FRIED CHICKEN

SMOOTHIE LOVE!

What you will need:
2 cup(s) white all-purpose flour
1 1/2 cup(s) regular butter
3 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane
1 large egg yolk(s)
1 Tbsp lemon zest
1/4 tsp sea salt
6 Tbsp strawberry jam
3 Tbsp water