Little Gems...

I love this time of the year for food.  The fruit and vegetables are so bright, delicious and bountiful.  I sometimes find it difficult to decide which ones to buy...fresh Jersey corn, cantaloupe, berries, broccoli.  I often gravitate toward the tomatoes especially the cherry tomatoes.  They are so sweet and delicious and make the perfect snack or appetizer.

I decided to invite my parents for dinner for Father's Day and kept my dinner simple - crabby portabellas, roasted broccoli raab, basmati rice, and of course, crumb cake for dessert my father's favorite!

Milling around Shoprite I think to myself but what should I make as an appetizer, nothing too frilly and something easy to eat outside on the patio with a glass of wine...hummm.  Then I stumble upon those perfect cherry tomatoes.  I toss them into the cart and then think outside the box and grab some provolone cheese.

After a quick rinse and pat dry I begin to assemble my little gems.  In less than 10 minutes I had a colorful and tasty appetizer that was an incredible hit...it was the perfect bite! I served these juicy gems with a balsamic dipping sauce on the side.  Enjoy...

Little Gems...
1 Container of Cherry Tomatoes (rinsed and dried)
1 Block of Sharp Provolone Cheese

Cut the provolone cheese into small cubes
Thread one tomato per toothpick
Place a cube of cheese underneath the tomato
Drizzle with Balsamic Vinaigrette
Serve Immediately

*This can be done ahead of time.  Assemble the tomatoes and cheese and place in the refrigerator.  Drizzle with Balsamic Vinaigrette just before serving or serve the vinaigrette on the side as a dipping sauce.


Balsamic Vinaigrette...
1/4 Cup of Balsamic Vinegar
1 1/2 Tablespoons of Mayonnaise
2 Teaspoons of Spicy Brown Mustard
1 Teaspoon Sugar
3/4 Cup of Extra Virgin Olive Oil
Salt/Pepper

Whisk together balsamic, mayonnaise, mustard and sugar till smooth
Slowly whisk in olive oil and season with salt/pepper to taste

* This can also be made ahead of time and stored in an airtight container in the refrigerator for a few days.  Use the remaining vinaigrette as a salad dressing or marinade for chicken.

Meatless Monday...

Well it is official I have taken the pledge go go meatless on Mondays.  Meatless Monday is a great idea!  I do not eat much meat  not because I do not like it just because it is better for my over all health.  I am only eating meat every 6 weeks and I found it very easy to eat other items in place of meat. Some may find this idea daunting and crazy but it is very easy.  There is no reason to feel deprived of meat when you can eat a stuffed portabella with a veggie side accompanied by a nice glass of red wine. So why not take the pledge with me, http://www.meatlessmonday.com,

and see how easy it is to cut meat out at least once a week. I will help you  along the way with recipes from my cookbook Forkful of Simplicity.

Happy Meatless Monday!  

Bellissimo Bellas

4 Poratabella Mushrooms (cleaned with gills removed) 

Salt/pepper

4 Large Red Roasted Peppers 

4 Thick Slices of Wet Mozzarella 

Dried Basil

1/4 Cup Organic Chicken Soup 

1/3 Cup Red Wine 

Preheat oven to 350 degrees 

Place mushrooms in a deep glass dish 

Season the inside of each mushroom with salt/pepper 

Place the red pepper inside of mushroom and top with wet mozzarella 

Season mozzarella with a shake or two of dried basil 

Pour soup and wine around mushrooms

Cover with tin foil 

Bake for 30 minutes 

Cool and Enjoy...

Crumbled Asparagus

1 Bunch of Asparagus
Salt / Pepper
Bread Crumbs (plain or seasoned Italian)
Parmesan Cheese
Olive Oil
Preheat oven to 350 degrees
Rinse and remove tough ends of asparagus
Arrange asparagus, single layer, on an oven proof dish
Season with salt / pepper
Cover asparagus with bread crumbs
Sprinkle with cheese
Drizzle with olive oil
Bake for 20 minutes


***Cook the mushrooms for 10 minutes then add the asparagus to the oven for the remaining 20 minutes and dinner will be hot and ready at the same time***

Creepy Ingredients...

Creepy is one of my favorite words - look at your creepy cousin, creepy people, stop being a creep, the creeper, you get my point.  The only time I do not use creepy is when I describe the ingredients of my recipes.


I say this because yesterday I stumbled upon an article listing the 8 creepy mystery ingredients in fast food.  I know you cannot believe you read on the Internet but this article mentioned duck feathers, sand, wood (cellulose), silly putty and other unmentionables as mystery ingredients of their food.  My mysterious and secretive list of ingredients include homemade bread crumbs and chicken soup. Fresh and wholesome is what I would like to be know for not saturated fat and soil fertilizer.


Just because I choose to make my own soup, salad dressing, stocks, bread crumbs, etc. does not mean everyone has to do that same.  Just because I choose to eat vegetables, fruits, and whole grains does not mean everyone has to eat these foods along with me.  Just because I choose to cook my meals at home from the best ingredients I can find and take my vitamins - I am often referred to as the vitamin queen - does not mean that everyone has to follow my lead.   Just because I choose to eat fresh as opposed to fast food does not mean you have to make the same choice but try making the swap once and while.  It is just as easy to to prepare something from Forkful of Simplicity Cookbook as it is to grab something not so healthy.


So I challenge you to freshen it up with a recipe selection from Forkful of Simplicity, there is no meat goop paste in any of my recipes - I promise.  For a fraction of the cost of a fast food burger and about 40 minutes of your time (this includes going to the supermarket to gather the ingredients if you do not have them  already) you can indulge in this delicious, easy, easy pasta dinner!  Enjoy...


Nana's Favorite Pasta and Garlic (Aglio e Olio)
Pasta (your choice) - I prefer Spaghetti
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound of pasta)
Salt / Pepper
1/2 Cup Olive Oil


Cook pasta according to directions
While pasta water is boiling heat olive oil over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Top with grated cheese
Serve alongside a tossed salad


Simple Salad
Romaine Lettuce (cleaned and chopped)
Salt/Pepper
1 Medium Tomato (diced)
1/2 Cucumber (diced)


Place lettuce in a bowl
Season with salt/pepper
Add tomato and cucumber
Toss with desired amount of simple dressing


Simple Dressing


1/2 Cup Olive Oil
1/4 Cup Balsamic Vinegar
Salt/Pepper
1/2 Tablespoon of Dried Basil


In a small bowl whisk all ingredients together
Use as desired
Store unused portion, covered, in refrigerator for a few days

Have A Heart...

February is a month filled with lots of action...


The Superbowl - which by the way was a great Giants victory;


Groundhog Day - which could have been skipped in New Jersey this year since winter has not even started yet;


Pet Dental Health Month - my greyhounds are going for a cleaning in two weeks; and


So many other bizarre -Library Lovers Month and National Care About Your Indoor Air Month - and not so bizarre celebrations to include Valentine's Day, Fat Tuesday, Ash Wednesday and Black History Month.


With all of this celebrating it is easy to forget that February is also American Heart Month and heart disease is the Number 1 killer of women.  That's right we are not taking care of the ticker.  Stress, nutrition, smoking, as well as other factors all lead to heart disease.  Small changes can make a big impact on your heart so follow this link http://www.heart.org/HEARTORG, get some great information and take heart in knowing that there is plenty of information available to you to prevent heart attacks, strokes, high blood pressure and many more unpleasant heart related aliments.


From my heart to yours celebrate February in a heart healthy way. Be kind to your heart and celebrate National Nutella Day (which is February 5), Elmo's Birthday (February 3) relive our nations history, and invite some friends over to celebrate national embroidery and termite month!


Heart Healthy Cod...

1 lb. Cod Fish
Salt/Pepper
1 Can Artichoke Hearts (drained and quartered)
4 Large Roasted Red Peppers (sliced)
Extra Virgin Olive Oil


Preheat oven to 350 degrees
Line a cookie sheet with tin foil
Place cod on tin foil and season both sides with salt/pepper
Evenly top with artichokes hearts then with roasted peppers
Drizzle with oil
Bake for 15- 20 minutes or until the cod is opaque and flaky
Remove from oven, cool for a few minutes and slice into 4 equal pieces
Enjoy!

Drum Roll Please...

The winner if the Forkful of Simplicity Comment Contest is...

Rhea for her fridge comment -

Wow buggin!!! 

Congrats Rhea you win a dinner cooked by yours truly. Thank you to everyone who made a comment for the contest. Keep the comments coming. 

It means so much when you take the time to 

cook and comment!  

Super Bowl XLVI Menu From Forkful of Simplicity Cookbook...

Well here we are the first day of February already...where in the world did the month of January go?  We were just celebrating New Year's now we are getting ready for Super Bowl and Valentine's Day.  Time really does go fast and it should not be wasted on endless hours of Internet searching for the perfect game day menu for the Big Blue Super Bowl this weekend!  Search no more you can rest assured that this menu is sure to please any guest, even the vegetarians, at your Super Bowl party this Sunday.   Call, email and text your friends, stock the fridge, get the chips, make this meal and enjoy the game...

GO GIANTS!

Super Bowl XLVI Menu

BBQ Pulled Turkey Biscuit Sandwiches

Express Sweet Potato Fries

Kicked Up Black Bean Cakes with Lime Topping

BBQ Pulled Turkey Biscuit Sandwiches
2 lb. Turkey London Broil
Garlic Powder

Salt / Pepper 

1 Medium Onion (sliced)
1 Bottle of BBQ Sauce
1 Bottle of Beer (Preferably a Wheat Beer Such as Sam Adams)
Pillsbury Grands Biscuits
Sliced Cheddar Cheese


Place turkey in crock pot and season with garlic powder, salt / pepper
Top turkey with sliced onions
Pour entire bottle of BBQ sauce over turkey
Pour in 3/4 of the bottle of beer
Cover and cook for 4 hours on high
After 4 hours uncover and add remaining beer
Cover and cook for an additional 30 minutes or until the turkey is cooked
through and the juices run clear
Remove from crock pot and shred
Serve on a biscuit with thinly sliced cheddar cheese melted over top


Express Sweet Potato Fries
5 Sweet Potatoes (peeled and sliced into 1/4 inch long slices)
Vegetable Oil
Salt/Pepper
Garlic Powder


Preheat oven to 450 degrees
Line a cookie sheet with parchment paper
In a large bowl toss sweet potatoes with vegetable oil, salt/pepper and garlic powder
Place potatoes on cookie sheet in a single layer
Bake 10 minutes
Turn once and bake 10 additional minutes or until golden brown
Remove from oven
Sprinkle with salt
Cool for 5-10 minutes before serving


Kicked Up Black Bean Cakes
2 Cans Black Beans (drained and rinsed)
2 Tablespoons Olive Oil
6 Cloves Garlic (pressed)
1 Jalapeno (minced)
1 Tablespoon Ground Cumin
Salt/Pepper
1 Large Sweet Potato (peeled and coarsely grated into 2 cups)
1 Egg (beaten)
1/2 Breadcrumb
Lime Sour Cream (recipe below)
Special Equipment...Fork or Potato Masher


Heat oven broiler
In a medium skillet heat 1 tablespoon of olive oil and add garlic, jalapeno and cumin
Cook till fragrant about 30 seconds
Transfer mixture to a large bowl
Add beans to mixture and mash with a fork or masher, leaving 1/4 of beans whole
Season generously with salt/pepper
Fold in sweet potato, egg and breadcrumb
Brush baking sheet with remaining olive oil
Divide into 10-12 balls of equal size and flatten into patties
Place patties on baking sheet
(Up to this point patties can be made ahead of time and refrigerated until ready to bake in the oven)
Broil 4 inches from heat until golden brown about 8-10 minutes
Carefully turn patties and broil for an additional 2-3 minutes
Remove from oven and cool slightly
Top with Lime Sour Cream


Lime Sour Cream
1/2 Cup Reduced Fat Sour Cream
2 Teaspoons Fresh Lime Juice
Salt/Pepper


In a bowl combine sour cream and lime juice
Season with salt

Welcome...

To the inside of my refrigerator!  Cooking Club of America asked for pictures of the inside of your fridge and I figured why not.  This is where the magic happens and now you can be apart of it too.  So many yummy veggies, eggs, waters, condiments, cheese and Tupperware.  It is as clean and organized as I am...Happy Cooking!

Our Newest Addition...

A brand spankin' new Crock-Pot The Original Slow Cooker!  But wait is it a crock pot or a slow cooker???

Most of us, me included, have no idea the difference between a crock pot and a slow cooker so to answer the burning question...Crock-Pot is the trademarked brand name for the Rival brand of slow cookers.  Ah ha BUT the glaring difference between a crock pot and a slow cooker is the location of the heating element.  Crock pots have the heating element housed in the sides of the appliance base so the heat surrounds the food while the slow cookers heating element is in the bottom of the appliance base heating the food from the bottom.  Slow cookers might also have a thermostat for a wide range of temperatures.    Either way they both perform the same function...gently cook food low and slow giving us tender and succulent meals each and every time we plug it in.

The Crock-Pot / Slow Cooker is a great weeknight option for busy cooks.  It is optimal for tougher cuts of meat, great for soups, side dishes stay warm, and the smell that lingers in the house just screams comfort.

So go break out that Crock Pot / Slow Cooker you have stashed in the pantry and look for some of my favorite crock pot / slow cooker recipes in February!

Sunday Fun Day...Big Blue Style

To all my fellow BIG BLUE fans tonight is the night get your friends together...Here is a quick menu that is sure to please and can be done just in time for 6:30 p.m. tonight!

Enjoy the game, enjoy the food and may the best team win!

GIANT Mac & Cheese

1/2 lb. Uncooked Elbow Pasta
1 Cup Cottage Cheese
2 Cups Milk (not skim)
1 Teaspoon Dry Mustard
Pinch Cayenne Pepper
Salt/Pepper
1 lb. Shredded Cheddar and Colby Jack Cheese
2 Tablespoons Butter
Pam Spray

Preheat the oven to 375 degrees
Spray a 9x13 inch baking pan with Pam Spray
Add uncooked pasta to dish
In a blender, add cottage cheese, milk, mustard, cayenne and salt/pepper
Puree till smooth
Pour over and mix with pasta
Add cheese and re-season with salt/pepper
Mix to incorporate
Cover with tin foil and bake for 30 minutes
Uncover, dot with butter and bake an additional 30 minutes uncovered
Remove from oven and cool 15 minutes before serving

Serve this up with some...


Boardwalk Chicken 

4 Boneless and Skinless Chicken Cutlets
1 bottle Honey Mustard Salad Dressing
1 10oz Package Pretzels

Preheat oven to 350 degrees
Marinate chicken in honey mustard for 20 minutes
***In the meantime crush pretzels in food processor
After 20 minutes take each piece of chicken, shake off excess marinade and coat with pretzels
Place chicken on non stick baking sheet
Bake for 15-20 minutes or until chicken is no longer pink inside and juices run clear

***Do not crush pretzels too fine they should resemble small crushed pieces of pretzel
***Make sure to discard any unused pretzel crumbs not used to coat chicken


ENJOY!!!

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic

Season with salt and pepper and cook over medium heat for 5 minutes

Add frozen vegetables and cook with onions and garlic for 5-7 minutes

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

In the meantime in a separate pot cook pasta according to directions

Drain pasta and set aside

Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed

Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot

What Do You Call That Italian Broccoli???

Raab, Rapa, Rapine, Rappi, Rappone, Broccoli de Rabe.  Which ever name you prefer it all comes down to the same thing...deliciousness.  Albeit it is an acquired taste of mild bitterness and garlic goodness that I find irresistible.  


Broccoli raab was not always my favorite leafy selection growing up.  When my Nana would make it for my Pop she would say "Toni Ann try it it isn't bitter at all" as she walked toward me with a big steamy forkful of the stuff.  I would turn my nose up each time but forcefully swallow it just not to disappoint her.  But when your say 8 years old your palate for broccoli raab has not developed but when you realize this leafy, flowery, garlicky bite tastes so good with some fresh Italian bread and a slice of sharp provolone your whole world changes.   
I learned how to make broccoli raab from watching my Nana.  It was an all day long production which began in the early morning.  She would stand at the sink and soak it, wring it out, strip the leaves from the stems taking care to save the stems which she later carefully peeled and added to the salad.  Once this part of the preparation was over she would fire up the stove, add the garlic and olive oil and in went the raab.  Overflowing from the pot she would smash it in and cover it tight.  After what seemed to be a sea of green leaves in the pot she would uncover it to find it all shrunk down.  She would then repeat the process for the other 15 heads she had to prepare.  


This is what I knew and this is how I always prepared my broccoli raab until I decided one day I want to try something different...I want to roast my broccoli raab.  I love to roast vegetables so I figured this might enhance the flavor.  Well not only does it enhance the flavor but it takes the broccoli raab to another level of love.  Some of the leaves get crispy and crunchy while some of the leaves get soft and tender. The garlic is so pronounced and the olive oil coats it perfectly.  One bite and my taste buds crave more and then I cannot decide how to eat it...my favorite is the classic broccoli raab sandwich but I also enjoy it in pasta and just out of the Tupperware for that matter.  How ever you like your pronounce your name for broccoli raab and how ever you might like to enjoy it give it a little change and try this recipe.  

Roasted Broccoli Raab

2 Large Heads Broccoli Raab 

8 Cloves of Garlic (sliced thin)

Salt/Pepper 

Olive Oil 

Preheat the oven to 350 degrees 

Rinse and dry the top of the broccoli raab 

Carefully cut the broccoli raab above the twist tie and discard the bottom stems 

Separate the broccoli raab evenly among two non-stick cookie sheets

Sprinkle the garlic over the two pans of broccoli raab 

Season with salt/pepper 

Coat with olive oil and toss with your hands 

Place in oven for 15 minutes 

Remove from oven and re-season with a pinch of salt and toss 

Allow it to cool and transfer to a bowl for serving