Tuesday, June 26, 2012

Caprese Salad

It is a classic, I know. But I had it for dinner and thought it may inspire someone to enjoy the bounty of the summer in a wonderfully classic Italian way!

What you need:
Fresh Mozzarella
Small sweet summer tomatoes
Fresh basil
Olive oil
Balsamic vinegar

Cut the tomatoes in half. Cut up the mozzarella and add them. Add all the fresh basil you want! Top with a sprinkle of balsamic and a splash of olive oil! Enjoy!!!

Monday, June 25, 2012

Fried Pickles

You cannot fry these as fast as people eat them!!! It is a southern classic and I love it!

What you need:
Dill pickles (I like the ovals. Use which ever shape you like best!)
Save a 1/4 cup of dill juice
Corn Meal
Lawry's Seasoning Salt
Black Pepper
1-2 Eggs
Ranch for dipping ( I use the lay's ranch for chips)

1. Heat your fryer.
2. Mix (with a fork) eggs, pickle juice and milk (in that order). Set this aside.
(I use 1 egg and a little more than 1/2 cup of milk for a large jar of pickles.)
3. In another bowl mix half flour, half corn meal, Lawry's, salt and pepper.
I don't measure the spices, but I am normally generous with the Lawry's.
4. Dip your pickles first in egg wash and then roll in the dry mix.
5. Drop the pickles one at a time so the oil doesn't boil over.
6. When the pickles are light brown, they are ready! About 5- 7 minutes.
7. Drain oil off on paper towels.
8. Serve with ranch and Enjoy!!!

Sunday, June 17, 2012

Panna e Pancetta Pasta

Serves 4-6

What you need:
Olive Oil
Red Peppers
Pancetta (Bacon)
White Onion

1. Start a pot with water and a punch of salt.
2. In a medium saucepan add about 2 Tbsp of olive oil and sprinkle with red pepper. (use as little or as much as you want)
3. Add cubed smoked pancetta or bacon cut into small pieces.
4. When the pancetta browns, add diced onions. Let the onions blond.
5. Turn heat to low and add the panna and salt to taste. Take it off the heat.
6. Add pasta to boiling water. ( I like penne or larger)
7. Drain pasta and add to sauce in the sauce pan. Add a drizzle of fresh olive oil and mix it up well.
8. Spoon into pasta bowl, top with Parmesan and olive oil and serve.


Monday, June 11, 2012

Michelle's Banana Foster Upside Down Cake

Michelle was so sweet to make this for Eri's birthday party yesterday. It was literally eaten up within seconds of it hitting the table!!!! And believe me, it is so good! So good, it was almost all gone before I could get a photo... Or a piece!
Here is the recipe straight from Michelle! Thanks to Michelle for sharing for the blog! I am sure everyone is going to love this!!!!

Michelle's Banana Foster Upside Down Cake


Topping -
1/3rd cup melted butter
1 cup packed brown sugar
2 tsp cinnamon
Splash of Rum or 1 1/2 tsp rum extract
1 tsp vanilla extract
4/5 bananas sliced longways down the middle
Cake -
1 yellow cake mix
2 eggs
1 cup skim milk, or 1 1/2 cup whole milk
8 tbs (1 stick) melted unsalted butter
How to make it

Melt 1/3rd butter for topping and pour in the bottom of a rectangle baking pan 9 x 13. Add the brown sugar, vanilla, rum, and cinnamon and stir with a fork. Add sliced bananas, cut side down in a row across 9 x 13 cake pan.
In a large bowl mix the cake mix, eggs, melted stick of butter and milk with an electric mixer, about 3 minutes. Batter should be smooth. Pour over banana topping mixture and bake at 350 deg for 40-45 min.
Run a knife along the edges and invert onto serving plate. Cake should release, if not let it rest until it does.
Serve warm with ice cream or whipped cream.
This can also be made in a large cast iron skillet.