Filetto di Pomodoro Sauce

One thing (of many!) that's great about cooking a lot of Italian food is that it makes for easy blog posts.  Recipes with few ingredients and fast instructions are super easy to explain and talk about.  And what's even better is that the simplest things are usually the most delicious.  Because after all, that's what really counts!

Now that you have this recipe, there is NO reason why you can't have dinner on the table.  I don't want to hear anyone say "I can't cook!" after reading this post.  It's foolproof!  Trust me.  And although the pic below isn't the best (iPhone...sorry!) I promise you - it's impressive, easy and soooo good.

Filetto di Pomodoro Sauce
1 (28 ounce) can whole tomatoes, undrained (preferably San Marzano)
3 tablespoons extra virgin olive oil
1 onion, chopped
1/3 cup chopped basil leaves
salt and pepper to taste

Heat olive oil in a large skillet.  Add onion and cook until translucent.  Crush tomatoes with your hands and add to pan with liquid.  Add salt, pepper and basil.  Cook until sauce thickens, about 20 minutes.

When serving, top with fresh basil if desired.

Fried Zucchini Sticks with Sriracha Mayo

I'm a Trader Joe's sucker.

I go in with a list.  I really do.  And end up with about twice as much as what I intended to.  Kind of like Target, but strictly food items.


I'm sure many of you have seen this list of "must haves" from there.  But even the everyday stuff that you can get pretty much anywhere catches my eye.  They had a great deal last week on zucchini that I couldn't resist...all I had to do was decide how to prepare it.


Well, that was easy.

Fried Zucchini Sticks with Sriracha Mayo
zucchini recipe slightly adapted from Giada De Laurentis

extra virgin olive oil, for frying
1 1/2 cups grated pecorino romano
1 1/2 cups panko bread crumbs
salt and pepper
2 eggs
1 large zucchini, cut into strips

Heat oil in a dutch oven (2 inch depth) until it reaches 350 degrees (or throw a few breadcrumbs in...if they sizzle, it's ready!).

In a shallow bowl, mix cheese and panko with a little salt and pepper.  In a bowl, whisk eggs until beaten.  Dip zucchini, one or two at a time, in egg first, making sure to let all excess drip off before transferring to panko mixture.  Pat into panko and cover completely, then transfer to baking sheet.

Working in batches, fry zucchini until golden brown.  Transfer to a paper towel lined plate to drain.

Sprinkle with a little bit of cheese before serving.

Sriracha Mayo
1/2 cup mayonnaise
2 tablespoons Sriracha
pinch of salt

Stir all ingredients together.  Keep in fridge until serving.

Linked to:  Swanky Stuff

Raisin Glaze

So what's on your Easter menu this coming weekend?  

Deviled eggs? 

Carrot cake?  

Leg of lamb? (my personal Easter favorite...yum)  

We know that ham is a common answer to this question, so I thought this recipe would be helpful right about now.  I love this sauce, and it's a cinch to make!  Try it this weekend...that is, if you're serving ham.

Raisin Glaze

from food. com

1/2 cup packed brown sugar

2 tablespoons cornstarch

1 teaspoon ground mustard

1 1/2 cups water

1/2 cup raisins

2 tablespoons white vinegar

2 tablespoons lemon juice

2 tablespoons butter

Combine first three ingredients in a pot.  Stir in water, raisins, vinegar and lemon juice until blended.  

Bring to a boil and stir for 2 minutes, or until thickened.  Stir in butter until melted.  Serve.

Makes approximately 2 cups.

Sunday dinner - delicious and cheap!

Even though it was 55 degrees out when we decorated our house and put up our tree, I still felt the Christmas spirit running through my veins.  What made it even better was that Bella was totally into it this year - it was so much fun watching her get excited over helping out and getting ready for the holidays.  She decorated the whole bottom half of the tree herself.  We had a blast!

Since we were home most of the day, I was able to take my time with dinner.  The whole atmosphere was calling for a comforting dish...something other than the traditional Sunday Italian meal.  Different, but just as homey and warm and delicious.

I don't normally feel compelled to make roast beef, but now that I found this recipe, that will change.  I love that a cheap piece of meat can be turned into a "fancy" dish!  We bought it at $2.79/lb.  Obviously 4 pounds made for LOTS of leftovers, which made this meal even more budget friendly.

And don't forget the horseradish sauce - it makes it even more delicious!

Sunday Best Roast Beef with Pan Gravy
slightly adapted from Country Living

1 (4-5 pound) boneless bottom round roast (you can also use rump roast)
2 tablespoons worcestershire sauce
2 teaspoons garlic powder
1 teaspoon paprika
1 tablespoon freshly ground black pepper
2 1/2 teaspoons coarse salt


For the gravy:
3 tablespoons AP flour
2 cups beef broth

Adjust oven rack to bottom of oven.  Preheat at 425 degrees.  Blot excess moisture from the meat and rub worcestershire all over it.  Let marinate for 30 minutes, turning twice.

Combine garlic powder, paprika and pepper in a small bowl, then sprinkle and press it evenly around the meat.  Let stand for 20-30 minutes.  Rub meat with 2 teaspoons salt, place fat side up in a shallow roasting pan, and cook for 15 minutes.

Lower oven temperature to 325 degrees. Continue to roast about 2 hours, or until meat's internal temp reaches 130 degrees.  Let stand for 20 minutes before slicing.

To prepare the gravy:  Skim any fat in roasting pan.  Whisk flour and 1/2 cup water together in a bowl to form a paste and set aside.

Scrape drippings from bottom of pan, add beef broth and stir over medium heat until mixture starts to simmer.  Add flour while continuously whisking and bring to boil.

Reduce heat to medium-low and let simmer 4-5 minutes.  If necessary, add a little water to thin the gravy.  Add a little salt and pepper and serve warm.


Horseradish Sauce
from Simply Recipes

3 tablespoons prepared horseradish
1/4 cup sour cream (I used light)
1 teaspoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon chopped chives or diced scallion (I omitted because I had neither)

Mix ingredients together.  Store in refrigerator until serving.

Makes about 1/2 a cup.

Finger lickin' good (Secret Recipe Club)

Another month, another exciting challenge with the Secret Recipe Club!  This was even more exciting than usual, because the blog assignment I received had endless wonderful possibilities.  Jane from The Heritage Cook has a delicious and diverse collection of recipes, which made it pretty tough to choose just one.  But, the fact that I'd just purchased a rack of baby back ribs a few days before getting my assignment made it a bit easier.

Comfort food is a must this time of year, and ribs scream just that.  I very rarely make them at home so I didn't have a go-to recipe...until now :)  SO GOOD.

My mouth was watering when they came out of the oven.  I couldn't wait to get them on the table!  Easy, comforting and delicious, and all done without a grill.  I cut the recipe back using just one rack of ribs and it worked out well.  We loved it!

If you haven't visited Jane's blog yet, do it soon...you won't regret it!

Baby Back Ribs with Tuscan Espresso BBQ Sauce
from The Heritage Cook

For the ribs:
3 racks baby back ribs
Sea salt and freshly ground black pepper

For the sauce:
1 cup honey
1/4 cup soy sauce (I used reduced sodium)
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic

Preheat oven to 325 degrees.  Cut each rack of ribs in half and season with salt and pepper.  Stack ribs on foil covered baking sheet in two piles of 3 pieces each.  Bake for about 2 1/2 hours, or until tender, rotating ribs every 30 minutes.

Remove ribs from oven and cover with foil.

To make the sauce:
Whisk the honey, soy sauce, vinegar, ketchup and espresso.  Set aside.

Place oil and garlic in a medium pot and cook for about one minute, or until garlic turns golden brown.  Lower heat, add honey mixture and stir to combine.  Simmer for about 15 minutes.

To complete the ribs:
Preheat oven to 425 degrees (or preheat a grill).  Brush sauce on both sides of ribs and arrange in single layer on foil covered baking sheets (or directly on grill).

Turn and baste ribs as they cook.  Remove after ribs are glazed and caramelized, about 15 minutes.

Presto - pesto!

Fresh herbs - ahhhh.  They smell so good.  They look so good.  And they die so fast.  At least mine do.

One of the best ways to use them up before it's too late is to make pesto.  Homemade pesto is delicious.  Nothing beats it.  I try to make enough and freeze it for the colder months, although there usually comes a time when I have to use store bought (Kirkland, Costco's brand, makes a good one).

I like this version - it's different from the typical all basil/pignoli nut recipe.  It definitely adds a whole new level of flavor.

Another thing that I love about pesto is how easy it is to throw over pasta for a quick meal.  Frank loves it for that reason - if he's making his own dinner, all he has to do is boil pasta and throw some pesto on top...mix it in...done.  It's husband-proof, and we know how valuable that can be!

This time around, I made a nice pasta salad with it.  A bunch of us were getting together for lunch at my Nana's nursing home, and each made a contribution for all to share.  Since I was leaving for a week long shore stint the next day, I threw this together with ingredients I had on hand.

Keep this in mind for your Labor Day parties this weekend - it's an easy prep for a big crowd!

Pesto Pasta Salad with Grilled Chicken
1 pound rotini
4 boneless chicken breasts, seasoned and grilled, cut into bite size chunks
2 tomatoes, seeded and diced
1/2 large red onion, chopped
1 can black olives, sliced
1 can chick peas, drained and rinsed
1 cup pesto (see recipe below)
pecorino romano cheese

Prepare pasta according to package directions.  In a large bowl, add all other ingredients except for pesto and cheese.

Drain pasta and cool slightly before adding to bowl (you can run it under cold water for a few seconds).  Toss all ingredients together, then add pesto.  Add a handful of cheese before serving.

Serves approximately 10-12.

Basil Mint Pesto with Walnuts
slightly adapted from Pinch My Salt

1 1/2 cups basil leaves
2 cups mint leaves
5 garlic cloves, peeled and chopped
1/4 cup chopped toasted walnuts
1/2 teaspoon kosher salt
juice from 1 lemon
1/2 cup extra virgin olive oil
1/2 cup pecorino romano cheese

Put the basil, mint, garlic, walnuts, salt and lemon juice in the bowl of a food processor. Pulse to chop ingredients, scraping down the bowl as necessary. With food processor running, drizzle in olive oil in a slow but steady stream. Scrape down the bowl with a rubber spatula, add cheese, then pulse again to combine.

Makes one cup.

Linked to:  Mangia Mondays

Laughing all the way to the scale

I usually try to find ways to lighten up dishes...especially rich, creamy ones laden with fat from cream, butter or any of those other heavy ingredients we all know and love.  If you want to eat dishes like this more than once in a blue moon, you need to come up with a healthy alternative.

Enter the Laughing Cow cheese wedge.

Have you ever made sauce from it?  It's like magic.  It replaces so much of the "bad stuff", as you'll see in the recipe below.  You can use any of the flavors they have...this time around I used their light blue cheese wedge.  Yum.

I created this sauce for a pasta dish I made with shrimp, broccoli and grape tomatoes...but any protein or veggies would do.  It was delicious, and guilt free!  So keep your eyes wide open when you hit the scale :)

Creamy Blue Cheese Sauce (guilt-free!)
1 tablespoon butter
3 cloves garlic, chopped
1 teaspoon flour
1 1/2 cups skim milk
3 wedges Laughing Cow blue cheese
salt and pepper to taste

Put all ingredients in a small saucepan over medium-high heat, stirring frequently until it just reaches a boil.  Add to your favorite pasta/veggie/protein combination.

One more for Cinco de Mayo - and Bloggers Bake For Hope Reminder!

Here's another dinner idea for tomorrow, incase you get caught with nothing to make at the last minute, or if you only have chips in the house.  I made this after I promised my husband burritos, then realized I had no tortillas.  I also had no time.  Oops!  Time to get creative.

I promise you - it tastes much better than it looks.  And the salsa - mmmmm.

Pair it with a margarita or two!

REMINDER:  Bid on your favorite baked goods TODAY!!  From now until Friday, auctioning will take place on sweet treats donated by food bloggers for Bloggers Bake For Hope.  All proceeds will go to Susan G. Komen affiliates.

Help support this great cause and bid NOW!  My Hidden Kisses are up for grabs, as are lots of other delicious goodies.

Cheater's Chicken Enchilada Casserole
2 chicken breasts, diced
cumin, garlic powder, chili powder, salt - all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 package shredded cheddar cheese

Preheat oven to 400 degrees.  In a skillet, heat oil.  Coat chicken with spices and saute until cooked.  Set aside.

In a 9x9 pan, layer chips, chicken, sauce, onion, chilis, cheese and olives.  Cook for about 15 minutes.  Serve with sour cream, guacamole and salsa.

Avocado Mango Salsa
3 avocados, diced
1 mango, diced
cilantro, chopped
1 jalapeno, diced
1/2 lime, juiced
pinch of salt
1/4 cup red onion, diced

Combine all ingredients and refrigerate until serving.

Greek on the grill

It's grilling season, which means it's also burger season.  I LOVE burgers.  I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.

The truth is, I rarely make them at home.  Why, I have no idea!  So, one of the challenges I've given myself this year is to make a wide variety of burgers, using lots of different ingredients.  I hope you enjoy the first in my series :)

This was seriously mouthwatering.  And in the spirit of full disclosure, I had two of them (again, sans bread).  I couldn't help myself.  The combination of spices was perfect, and I really love the taste of lamb, so everything together was great.  Before I tried it, I thought I'd need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it...when really, a dollop of tzatziki was good enough.

Tzatziki, by the way, is something I've been making for years...I love its versatility.  It's great with meats and vegetables, or even as a dip with toasted pita chips.  Keep in mind that I am a garlic fiend, so cut back on it if feel the need.  I highly recommend that you don't, but hey, your choice.

Minted Lamb Burgers
adapted from Epicurious

1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
pita bread

Gently combine all ingredients in a bowl.  Do not overmix.  Form into 4 one-inch thick patties.  Grill for approximately 3 minutes on each side for medium well burgers.  Serve on pita with tzatziki.

Tzatziki
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped

Put all ingredients in a bowl and mix.  Taste as you go along and adjust ingredients accordingly.  Chill before serving.

Linked to: Dressings & Sauces Link Up
                 Cucumber Blog Hop

My Cuban family

Normally I talk about my Italian and Greek heritage here, well, because that's what I am.  But then, there's my Cuban family.  

My brother's wife and her family immigrated here from Cuba when she was 6 years old.  I met Isabel through a mutual friend and we immediately hit it off.  Not long after we met, she and my brother got together, and the rest is history.  I gained an awesome sister :)

Isabel's family is great - they're warm and welcoming, and they can cook their asses off.  I love getting together with them not just for the company, but because I know I'll be very well fed :)  A few years ago, Isabel's dad, Domingo, gave me his chimichurri recipe, and I've made it a handful of times since then.  

Yes, I know it's Argentinian, but whatever.  It ROCKS!  It's the perfect recipe to add to your arsenal now that grilling season is here.  It freezes well too, so make this in big batches to make life easier.  The measurements are approximate so it's important to taste as you go.

Now I just have to work on getting some of those Cuban recipes...

Chimichurri

from Domingo

1 bunch parsley, chopped (about 2 cups) 

8-10 cloves garlic, chopped

1/2 bunch cilantro, minced

2 mint leaves, chopped 

1 tablespoon paprika 

1/2 cup olive oil 

2 tablespoons cider vinegar 

2 tablespoons balsamic vinegar 

2 tablespoons lemon juice 

salt and freshly ground pepper to taste 

Place parsley, garlic, cilantro and mint in a glass jar (make sure it has a tight lid - and do not use plastic). Add oil, lemon juice and vinegars until the herbs are covered...then add salt, pepper and paprika. 

Test and correct to taste, adding more vinegar, salt and pepper, if deemed necessary. Cover and refrigerate. For best flavor results, refrigerate for a day or two before using. 

Panini, please!

The theme for our weekly recipe swap this week was sandwiches.  I was happy to see that I got a panini recipe from my friend Lauren, from Lauren's Kitchen...they always go over well in our house.  How can you go wrong with a fresh, hot sandwich oozing with cheese and stuffed with all other kinds of goodies?

Frank had the sandwich that she submitted - turkey pesto panini - and he really enjoyed it.  I used fresh turkey and fresh mozzarella, and a nice short loaf of Italian bread.  Delicious.

I was in the mood for something a little different.  I had a small roll and some brie, so I used the rest of the turkey and made a quick honey mustard sauce (mayo, yellow mustard, honey and some paprika) to use as a spread.  And I had some kale chips with it.  Yum.

You can't deny the greatness of panini.

Shelling out some good food

More recipe swapping!  This week's theme with one of my online groups was pasta.  I received a recipe from Kate, author of Kate's Recipe Box, for stuffed shells (which look delicious!).

Although I love stuffed shells, it's been a while since I've made them.  I was pregnant, and I brought them to a friend who just had a baby (they freeze very well and can be easily portioned out - perfect for exhausted new parents!). When I do make them I like to jazz them up a bit, depending on what I have in the fridge.  Sometimes I add meat, sometimes different vegetables (spinach, mushrooms, etc), and usually I use a blend of cheeses.

Below you'll find the version I made this time around.  Thanks for the inspiration, Kate!

4 Cheese Stuffed Shells
20 large shells
marinara sauce
2 cups part skim ricotta cheese
1 cup part skim mozzarella cheese, shredded
1/2 cup fontina cheese, diced
1 egg
1/4 cup Italian parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
grated pecorino romano cheese

Preheat oven to 375 degrees.  Prepare 9x9 baking pan by spreading a thin layer of marinara sauce on the bottom.  Cook shells until al dente, then drain carefully.

Combine all cheeses in a bowl with egg, parsley, salt and pepper.  Mix until smooth.

Fill each shell with cheese mixture and place in pan.  Top shells with pecorino romano, followed by marinara. Cover and bake for about 25 minutes.

Serves 5
WW Points+ = approximately 10

My latest "senior moment"

One of my "musts" is to always have sauce in my freezer - it's perfect for nights when I end up not having enough time to cook.  You'll always find marinara, bolognese and vodka sauce ready to go...sometimes pesto, too.

Last week, I had what my Dad calls a "senior moment" (been having way too many of them lately...ugh).  I had a meal planned and was about to start making it when I realized I didn't have a key ingredient.  No lentils for warm lentil salad.  Uh, yeah, that's a major one.

Enter the frozen vodka sauce.  Fortunately, it also works well for this type of situation.

I grabbed tortellini (another thing I always have in the freezer for "emergency" situations) and some peas, and already had some hot Italian sausage defrosted.  Talk about an easy meal you can throw together in less time it takes for the delivery guy to get to your door...not to mention much tastier (and cheaper!).

Do yourself a favor - simplify your life and keep these types of "reserves" in your freezer.  You'll be glad you did - especially if you're like me - 42 going on 92.  Must start doing crossword puzzles regularly again...

Tortellini with Sausage & Peas in Vodka Sauce
2 cups tortellini
1 cup vodka sauce (see recipe below)
1/3 pound hot Italian sausage, casings removed
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
1 teaspoon crushed red pepper
1/2 cup peas
grated pecorino romano cheese

Cook tortellini according to package directions.  Meanwhile, heat oil in a large skillet, then add garlic and crushed red pepper.  Saute until garlic is soft and add sausage.  Once sausage is brown, add peas.  Mix together, then add vodka sauce.

Drain tortellini and add it to the skillet.  Mix through so the sauce is evenly distributed among all the ingredients, take off the heat, add cheese and serve.

Vodka Sauce
adapted from Cook's Illustrated
1 (28 ounce) can whole tomatoes, drained, liquid reserved 
1 tablespoon extra virgin olive oil 
1/2 small onion, minced (about 1/4 cup) 
2 tablespoons tomato paste 
2 medium cloves garlic, minced 
1/2 teaspoon crushed red pepper 
1/2 cup pancetta, diced (can also use bacon)
salt and pepper 
1/3 cup vodka 
1/2 cup heavy cream (half and half also works well)


Puree half of tomatoes until smooth. Dice remaining tomatoes into 1/2-inch pieces, discarding cores. Combine pureed and diced tomatoes in liquid measuring cup (you should have about 1 2/3 cups). Add reserved liquid to equal 2 cups.


Heat oil in large saucepan over medium heat until shimmering. Add onion and tomato paste and cook, stirring occasionally, until onions are light golden around edges, about 3 minutes. Add garlic and pepper flakes; cook for about 30 seconds, stirring constantly.  Add pancetta and saute until cooked through.


Stir in tomatoes and 1/2 teaspoon salt. Remove pan from heat and add vodka. Return pan to medium-high heat and simmer briskly until alcohol flavor is cooked off, 8 to 10 minutes.  Stir frequently and lower heat to 
medium. Stir in cream and cook until hot, about 1 minute. 


WW Points+ = approximately 2-3 points for 1/3 cup (not including pancetta and using half and half)


Linked to: Mangia Mondays, hosted by Delightfully Dowling

Wow, really?

***Don't forget to enter my giveaway HERE!***

Who knew how easy it was to make biscuits and jam?  I didn't.  No clue.

My mom was leafing through the local paper the other day and came across this recipe for biscuits - we both read it and looked at each other like, "No way".  There's no way they can be that easy and taste good.

Well, they did.

As for the jam, I've been knee deep in strawberries lately (as if you didn't notice), and needed to do something with the rest before they went bad.  And I wanted something EASY.  No pectin, since I didn't have any, and nothing that required a complicated process or other offbeat ingredients.

Enter this recipe, which is called a jam, but also has a bit of a consistency like sauce.  Either way, it's delicious...even with the Splenda I subbed in for the sugar.

Make both of these for your loved ones, and never let them in on your secret :)

2-Ingredient Biscuits
from an insert in The Bergen Record

2 cups self rising flour
1 cup heavy cream

Preheat oven to 450 degrees.  Combine ingredients in a bowl until mixed together.  Give the dough 10 kneads, then roll out and cut in 2-inch circles.  Place on a baking sheet lined with parchment paper.

Bake for 10 minutes or lightly browned.



Easy Strawberry Jam
adapted from Whole Foods Market

1.5 pounds strawberries, hulled
5 tablespoons Splenda

Chop strawberries (or use a food processor if you want) and place in a medium size pot.  Add Splenda, cover and cook over medium heat for about 5 minutes, or until berries are softer and releasing their juices.

Uncover, lower heat and cook for another 12-15 minutes, or until berries fall apart and the mixture becomes thick.

Eat hot, cold or at room temp.  This can be stored in the refrigerator for up to 2 weeks in an airtight container.

Curing the artichoke blues

I was majorly craving stuffed artichokes and planned on making them for our Valentine's dinner app (they're also one of Frank's favorites).  Yes, I know they're out of season, but as long as something looks good and doesn't cost as much as it does to fill my gas tank, I'll buy it...regardless of what time of year it is.

Well, it didn't happen, since the few artichokes I saw were nasty looking...and the day before our dinner, Frank went to the local market and they didn't have any at all.  Sigh.  I was soooo bummed and was really looking forward to them, which led to a serious "artichoke on the brain" situation, so I had to come up with a substitute that would cure my ail.

This was as close as I could get, and it was really good!  Not awesome in a stuffed artichoke kind of way, but really good when you have to settle for a substitute.  Plus, it's very easy to make - just be sure to serve it fairly quickly after cooking, since the artichokes might get a little mushy if they sit around long.

Fried Artichoke Hearts with Garlic Aioli
1/2 bag frozen artichoke hearts, thawed (Trader Joe's has great ones!)
1 egg, beaten
1 cup Italian bread crumbs
1/4 cup grated pecorino romano cheese
extra virgin olive oil
salt
1/2 cup mayonnaise
1 tablespoon crushed garlic
juice of 1/2 lemon
3/4 teaspoon paprika
lemon slices for garnish

Add oil to a hot skillet.  Put egg in a shallow bowl, and bread crumbs combined with cheese in another.  Dip artichoke hearts in egg, then bread/cheese, then place in pan over medium-high heat.  Fry on both sides until cooked, remove and put on paper towel covered plate to drain excess oil, then place on serving platter.  Sprinkle with salt while warm.  If desired, squeeze lemon over them once plated.  Serve immediately.

For the aioli:  Combine mayonnaise, garlic, lemon juice and paprika.  Mix together.  Refrigerate until ready to use.  Serve in separate bowl as a dipping sauce.

Linked to: Potluck Sunday hosted by Mommy's Kitchen
                 Fried Food Blog Hop

Mexican madness!

Mexican food is always a bit hit, isn't it?  One great thing about it is that you really can create any dish to your liking.  You can add or subtract ingredients, depending on what you like and what's in your kitchen that day.  Plus, it never takes long to prep or cook.

Any time I make nachos (or burritos, tacos, quesadillas, etc) they're different from the last.  Below is our latest nacho platter.  Frank requested BBQ chicken as the protein topping, so I made this quick and easy version (including homemade BBQ sauce and homemade guacamole)...simple, delicious, and perfect for a casual meal, snack or for the big game!

By the way, if you have leftover guacamole (or if you make it ahead of time) and want to keep it from browning as quickly as it usually does, here's a tip - save the avocado pits and keep them all in the (tightly sealed!) container with it.  It'll slow down the browning process.  And, if you want, give it another squeeze of lime juice before serving...the acid helps as well.

BBQ Chicken Nachos
Tortilla chips
2 Chicken breasts, cooked and shredded
BBQ sauce (recipe below)
Cheddar cheese, shredded
1/2 can black olives, pitted and chopped
1/2 onion, chopped
1 scallion, chopped
Sour cream
Guacamole (recipe below)
Any other toppings of your choice!  (Frank isn't into spicy so I always add the jalapenos to my own plate...same with beans)

Preheat oven to 350 degrees.  Cover baking sheet with foil, then arrange chips evenly on it.  Combine chicken and BBQ sauce and stir until all meat is coated with sauce.  Distribute evenly on top of the chips.  Add cheese, olives and onion and bake for around 15-20 minutes.

Top with scallions and add sour cream and guacamole to the pan, and serve while hot.


Homemade BBQ Sauce

2 parts ketchup

1 part cider vinegar

1 tablespoon sugar

fresh lime juice

pinch of salt

garlic powder, to taste

chili powder, to taste

Combine all ingredients.  Store leftovers in refrigerator.

Spicy Guacamole

4 large ripe avocado (Hass is best), peeled and pitted
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/2 red onion, finely chopped
3 large garlic cloves, finely chopped
3 jalapenos, seeded and chopped (or jarred jalapeno slices, chopped)
1/4 tsp salt

Mash avocado with lime juice in a bowl.  Add the remaining ingredients and stir to combine.

Sunday, Macaroni Sunday...

DISCLAIMER - when I cook my own dishes, I rarely measure.  I hate to use the coined RR term but I really am an "eyeball it" kind of girl with my original recipes.  So, I apologize in advance for the lack of clarity with them.

Sunday has always been a great food day in my family.  When we were little, we spent most of them at my grandparents' apartment and did the typical Italian Sunday thing...pasta with meat and sauce (in one form or another...as we know, there are a ton of variations), followed by more meat, veggies, salad (Nonno always made the salad and put it in the same big, yellow plastic bowl, week after week...if anyone has a picture of him and that bowl, please send it to me!), wine, and dessert.

Dinner was an all-day event...one that involved 10 crazy boys and girls, and a bunch of adults who basically ignored them and let them just.be.kids.  It was awesome.

Sundays aren't always like that anymore, for one reason or another (I'd love to have more of them!)...when we're all together though, it's much of the same (except it's 4 1/2 crazy kids...Nicky will be running with the big dogs soon).

Today is an "off" Sunday...just the 3 of us at home.  But the sauce can still be found on the stove, along with the meatballs.  That's the variation today - Ravioli with my meatballs and marinara.  And salad.  No big yellow bowl though.  Where did that bowl go, anyway?

Four Cheese Ravioli with Meatballs and Marinara


Meatballs: (this made about 25)
one onion, chopped
3 garlic cloves, chopped
1.25 lb. ground beef (normally I'd use beef, pork and veal but didn't have it today)
1/2 cup italian bread crumbs
1 egg
4 T. parsley (didn't have fresh today so I used dried)
a little salt
extra virgin olive oil
1/4 cup flour

***another disclaimer***  I pretty much never make my meatballs and my sauce the same way.  It all depends on what I have available and what my mood is.  Sometimes I bake, sometimes I fry, sometimes I add other spices/ingredients.  And, all measurements are approximate.

Mix all ingredients except oil and flour together in a bowl.  With your hands, incase you need to be told that.  Meatballs are meant to make you get down and dirty with your food.  Take approximately one tablespoon worth of meat mixture and roll into a ball until you're done.

Heat a large skillet over high heat and add EVOO.  Lightly dust each meatball with flour and add to the pan.  DO NOT OVERCROWD.  When fully cooked, transfer them to a plate lined with paper towels to absorb the excess grease.

Marinara:
extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, chopped
crushed red pepper
3 large (28 oz) cans crushed tomatoes
2 T. tomato paste
salt
dried basil
dried parsley
garlic powder
pinch of sugar

Heat a dutch oven over medium-high heat and add EVOO.  Add crushed red pepper, then onion and garlic, making sure not to overbrown them.  Add tomatoes and tomato paste, then the rest of the ingredients.  As soon as sauce starts to boil, lower heat to a simmer, and cook for about an hour.

(after dinner, I had enough sauce leftover to fill a large chinese soup container and freeze...the rest went into the fridge in a smaller container)

Tonight I made Kirkland (Costco brand) Four Cheese Ravioli to go with this.  If you haven't tried it, pick some up - it's really good.

Linked to:  Meatball Blog Hop

Now THAT'S Italian! And Greek!

My mom came to this country when she was 7.  My Nonno, who was from Naples (Chianchetelle, to be exact...and no, you have no idea where that is), came ahead of his family to find a job and a place to live.  Shortly thereafter, Nana, who is Greek (from Athens), and her 4 children, who I know as Uncle Mike, Aunt Joan, Mom, and Uncle John, arrived in NJ (Aunt Maria was born a few years later).

My dad was born here, as were his parents.  His grandparents emigrated here from Italy early in the 20th century.  His family was primarily from the region of Sicily.

So, that makes me 75% Italian and 25% Greek.  100% Mediterranean.  Which means I should tan easily...but I don't.  It also means I should understand what good food really is...now THAT, I do.

There are so many dishes from both of these countries that remind me of family.  Dishes that appeared on the dinner table, like clockwork, every Sunday....every Christmas Eve...every Easter...

Dishes that I make and right away, the smell takes me back to my grandparents' small apartment in Weehawken that we ALL (and by ALL I mean 25 or so of us) would go to most weekends for "Sunday Dinner".  Nobody complained about the lack of space, the cigarette smoke, the on-street parking, or the traffic getting there.  It was all about two very important things...FOOD and FAMILY.

Can you pick me out of this crowd?  Not one of my finer moments, LOL.

Here are the two people responsible for the DiGiovanni Clan.  Gorgeous couple, no?

In the spirit of Sunday dinner, I'd like to share my bolognese sauce recipe.  I've tweaked this through the years.  This is one of Frank's favorites...then again, anything involving pasta is a favorite of his!  I sometimes double the recipe and freeze what's left over for future use.  This is also really good when used in lasagna with bechamel sauce (a post for another time).  

And by the way, our traditional Sunday meal (the first course) consisted of sauce made with meat - sausage, pork, braciole, etc. - not bolognese...but this is close enough, and all I have a picture of right now :)

Melissa's Bolognese Sauce

1/4 cup GOOD extra virgin olive oil

pinch of crushed red pepper

1 stalk celery, chopped

2 carrots, chopped (you can also use baby carrots...I usually do since that's what's normally in my fridge)

1 large or 2 medium yellow onion, chopped

3 garlic cloves, finely chopped 

salt and pepper

1 T. fresh basil, chopped

1 pound ground beef (you can sub turkey, veal, pork, even lamb, or a combo of any of these)

1/2 cup dry white or red wine (maybe a bit more)

1 large can (28 oz) crushed tomatoes

fresh basil for garnish, optional

your favorite grated cheese (mine is Parmagiano Reggiano or Pecorino Romano)

Put a dutch oven over medium-high heat and once it is hot, add oil and crushed red pepper.  When oil is hot, add celery, carrots, onion and garlic.  Season with a bit of salt and pepper.  Saute for approximately 6-7 minutes or until ingredients are fairly soft.  Add meat and cook until it is no longer pink, breaking it up as it cooks.  Pour in wine, lower heat to medium, and cook until the wine burns off, about 3 minutes.  Add tomatoes, more salt and pepper, and basil.  Cook on low heat until sauce thickens.  Top with fresh basil and cheese when serving.

WW Points+ = approximately 2 for 1/2 cup, using 95% lean ground beef