Chocolates, Red Wine and Broccoli Raab

Trust me on this one nothing says I love you like chocolates and red wine and garlicky broccoli raab. Not not all together of course but when paired separately they are perfect. Chocolates and red wine are the classic and perfect match while red wine and broccoli raab creates a masterpiece of flavor.  The bitter broccoli raab paired with the peppery taste of the red wine and a dash of spicy garlic keeps anyone coming back for more.

It is too easy to make this dish and it will make your Valentine's heart, and tummy, flutter with happiness and since you will both be eating together the garlic breath will cancel itself out - trust me on that too!

So grab some simple ingredients, 2 bottles of red wine and a quality box of chocolates and enjoy the evening with the person (or people) you love the most and remember use love as the first ingredient...Happy Valentine's Day!

Red Roni, Red Roni, Red Wine Roni

***Roasted broccoli raab 
16 oz. short cut pasta
1/4 cup olive oil
1/4 cup red wine
1 tablespoon red pepper flakes
Salt/pepper
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook pasta according to package directions 
(for a little color add a healthy splash of wine to the cooking water for a purple tinged pasta) 
Meanwhile in a small pan heat the olive oil and red pepper flakes
Season with salt/pepper
Cook on high for 5-8 minutes on high heat
Add wine and cook on high
Strain hot seeds and toss with pasta and broccoli raab

Top with grated Parmesan cheese 

***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 

Not So New England Shrimp Chowder

All this chatter about the Superbowl champions, the New England Patriots, puts me in the mood for what else...Chowder.  I love soup, that is no secret here, and I also love chowder. Chowder comes in all different types, New England, Manhattan, Bermuda Fish Chowder, Southern Illinois Chowder, Corn Chowder and my newest favorite Shrimp Chowder!  My side kick chef found a recipe for this chowder and we decided to make it.  Of course we changed it a little to make it our own and what great changes we made to it.  It is so shrimpy, creamy and hearty.  It totally stands up to my favorite chowder at California Grill on Long Beach Island!  It is simple to make and it tastes even better the next day.  So whip out your soup bowls and dig in to some Chowder or Chowda!

Not So New England Chowder

2 tablespoons butter

2 stalks celery (chopped)

1 red onion (chopped)

1 green pepper (chopped)

2 tablespoons corn starch

16 oz. clam juice

2 cups water

2 teaspoons old bay seasoning

1 teaspoon fresh basil (chopped)  

1 1/2 lbs. shrimp (cleaned and devained)

12 oz. frozen corn

2 tablespoon capers

8 oz. mascarpone cheese

Heat butter in 4-6 quart Dutch oven

Add celery, onion and pepper stir and cook 5 minutes over medium heat

Stir in corn starch to coat

Add clam juice, water, old bay and basil

Bring to a boil

Reduce heat

Add shrimp, corn and capers

Cook 6 minutes till shrimp are pink

Remove from heat

Stir in marscapone cheese

Serve hot with grilled cheese sandwiches  

Enchilada Perfection...

I was recently in the mood for something fiesta like in flavor.   I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them.  Ok off to the store for the "enchilada sauce".   Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.

So I say how about roasted veggie enchiladas.  Slicing and slicing I go.  Colored bell Peppers, poblano peppers, onions, squash.  Beautiful colors tossed with olive oil to glisten in the oven.

Ok...wait 30 minutes for veggie perfection and they are perfect!

Lets assemble the enchiladas.  I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that.  Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies.  I walk the can over to the donation bag and make a deposit.  Onto plan B.   Fresh cilantro from the fridge into the blender with a little half/half and whir it up.  Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.

Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!


1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray

Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes

In the meantime blend half/half and cilantro set aside

Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted

Flake...

I know it I am a flake...I post, post post then nothing absolutely noting out of me for months. Why, why do I keep doing this to you?!? Simple...Life gets crazy! Ever since I added a new little chef to my kitchen last November I get caught up and since we started solid food I am whipping up apples purees, mushing bananas and whirling up the baby bullet with all kinds of concoctions. But this is no reason to leave you out. So here we go again, I will do my best to post, but if it is any consolation when I go into hiding I am still cooking and squirreling away recipes to share with you so you are never far from my mind! So what do I have for you today...how will I entice you to return to reading my blog and following me again...BACON...that's right BACON. Bacon gets everyone's attention and put us all in a good mood. So now that you may have forgiven my flakiness I have the most amazing, irresistible, delicious, mouth watering, serious Mac & Cheese you have ever eaten in your entire life. Forget about your favorite Mac & Cheese it is a Mac & Cheese of the past this is the Mac & Cheese of your future. But wait didn't I mention something about Bacon?!? That is correct, I have added bacon to this Mac & Cheese. There our relationship is now fixed and you will not even remember I ever left the blogging world...Enjoy!
8 oz. elbow macaroni
8 strips of bacon
1/2 cup white onion (chopped)
3 cloves garlic (minced)
1 (12 oz.) can evaporated milk
1 Large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of cayenne
8 oz. freshly grated smoked white cheddar cheese
1/4 cup Parmesan cheese
3 tablespoons white truffle oil

In a medium pan over medium heat cook bacon till crispy
Remove from pan with a slotted spoon onto a paper towel lined dish and blot
Crumble when cooled and set aside
In the same pan add onion and cook for 5 minutes
Add garlic and cook for 1 minute
Remove from heat Bring a large pot of salted water for the pasta to a boil and cook according to directions
In a separate bowl, whisk together the evaporated milk, egg, salt/pepper and cayenne
Once the pasta is cooked and drained immediately stir in evaporated milk mixture until combined
Take the pasta and add to the onions and garlic and cook over medium heat for 5-8 minutes or until the sauce comes to a simmer
Remove from heat stir in cheeses
Mix well to incorporate
Gently stir in truffle oil and half of the crumbled bacon
Top with remaining bacon serve immediately

Tony's Benedict...

Who does not like eggs benedict?  Let's be honest perfectly poached eggs dressed up with hollandaise sauce all atop Canadian bacon and a buttery English muffin.  It is the perfect combination of everything wonderful.  It is an indulgent meal, something we cannot eat all of the time but we want to.  We want to sink that fork into the egg and see the yolk pour out all over the plate.  We want that yummy, creamy, salty bite of delight.  But how can I make this not so over the top fattening while maintaining the integrity of the eggs benedict...Simple!  Make a few adjustments, leave off the hollandaise - WHAT no hollandaise - how can that be.  Well when you top it with horseradish mustard you will not even realize the hollandaise is not there believe me.  It truly is a new take on a very classic dish...Enjoy!

Tony's Benedict...
4 Poached Eggs (see recipe below)
1 Bunch Asparagus (rinsed and rough ends cut off)
Salt/ Lemon Pepper
Olive Oil
4 Smithfield Boneless Pork Chops
Cracked Black Pepper
Horseradish Mustard

Preheat oven to 350 degrees
Lay asparagus in a single layer on a sheet pan
Season with salt/ lemon pepper
Drizzle with olive oil
Roast for 20 minutes
Remove from oven and set aside on a dish
On the same sheet pan place the pork
Bake for 12 minutes or until warmed through
In the meantime begin preparing the poached eggs
Remove pork from oven
Place one piece of pork per plate
Place a few spears of asparagus on top of each pork chop
Top with a poached egg
Season with a small grind of fresh black pepper
Add a small dollop of horseradish mustard

Poached Eggs
4 Eggs
Water
1 Tablespoon White Vinegar

In a medium size pot bring water and vinegar to a slight simmer
Gently crack one egg at a time into the water
Gently stir water around the egg
Cook for 4 minutes
Remove each egg with slotted spoon to drain excess water

***Cook eggs longer if you desired a harder yolk***

Ain't Nothing But A Chicken Wing...

This phrase cracks me up every time I am really not sure why but it does!  It has nothing to do with chicken wings which is a good thing because I don't even like chicken wings.  The only person around here who is the chicken wing eater is my husband.  He is always on the quest for the wing with the best flavor.  If you live anywhere around Manahawkin, New Jersey where we do, check out Doyle's Pour House for wings.  According to my husband, the self proclaimed wing man, they have the best wings around because they put them "back on the grill".  Which is in his mind is the best thing you can do to a chicken wing...fry it then grill it.  I do not see the thrill but like I said I don't like the wing...not grilled, definitely not fried..I am not interested.

Having said all that this recipe is not my creation it is my wing eaters recipe.  He decided he wanted wings his way.  They are healthier for you since they are not fried and the offer up a very different take on the traditional hot wing.  So gather up the ingredients and make some chicken wings for the big game tomorrow night...Go 49er's!

Ant's Wing Sauce

10-12 Frozen Chicken Wings
1 Zip Lock Bag
3 Tablespoons Honey BBQ Sauce
3 Tablespoons Honey
3 1/2 Tablespoons Franks Red Hot
1/2 Teaspoon Vegetable Oil
3 Teaspoons Jalapeno Pepper (minced)
3 Teaspoons Garlic (minced)

Whisk all of the ingredients in a bowl
Place wings in the Zip Lock Bag
Pour marinade over chicken wings
Marinate 3 hours or overnight in the refrigerator

Preheat oven to 400 degrees
Remove wings from refrigerator and place on a sheet pan
Cook 40 minutes turning once
Remove from oven to cool
Serve hot with paper towels for cleaning hands

***If you like to dip your wings - double the marinade recipe and use half for marinating the chicken and the other half for dipping the cooked chicken.  Do not consume any marinate that has been used on raw chicken***

Black Friday...

Happy Black Friday!  Most of us are doing one of two things today...shopping or relaxing. If you are shopping I hope you find the best deals imaginable on all of your treasures.  If you are relaxing I hope it is with someone you love and in your own home.  

At some point today you will open the fridge and eat left overs from yesterday.  Left overs you made or left overs you took from someone's house.  Just remember turkey can get boring and I can help.  E-mail me at forkfulofsimplicity@gmail.com if you are looking for a creative way to change up some of your left overs!  I love questions and I look forward to hearing from you.  

Artichokie Pasta..

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

Soup Season So Soon?!?

If you know me, follow my blog, or occasionally visit you know that I LOVE soup season.  There is no designated time for soup season it happens every year and when I designate the start.  Last soup season happened in January this soup season started last night!  

What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup.  All very valid points for soup don't you think?  

• Last night was cool outside actually it was gloomy, dank and dreary...check 

• Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check

• Do we need something to warm the soul and the belly...check, check

• I have no idea when the last time we ate soup was...check!  

To the soup file I went and came across a very different take on lentil soup.  Middle Eastern Lentil Soup.  It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.  

So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!  

Middle Eastern Lentil Soup

1 Cup Dried Lentils

2 Tablespoons Olive Oil 

1 Small Onion (diced)

1 Medium Red Bell Pepper (diced)

Salt / Pepper

1/2 Teaspoon Ground Cumin

1 Teaspoon Whole Fennel Seeds

1/4 Teaspoon Red Pepper Flakes 

4 Cups Chicken Broth 

1 Tablespoon Lemon Juice 

Plain Yogurt 

Pick over lentils

Rinse, drain and set aside 

Heat stock pot over medium heat 

Coat the bottom of the pot with olive oil

Add onions and peppers 

Season with salt / pepper 

Cook for 5 minutes 

Add lentils 

Season with cumin, fennel seeds, red pepper flakes  

Stir to coat add chicken broth 

Bring to a boil 

Reduce heat to low 

Cover and simmer 30 minutes 

Stir in lemon juice 

Spoon desired amount of soup into bowls 

Top with 1 tablespoon of yogurt 

Apple Balsamic Chicken...

According to the calendar it is Autumn but according to the thermometer it is still way too warm and humid in New Jersey to constitute as Autumn.  When I think Autumn I think crispy mornings and pumpkin coffee enjoyed with the window open and the fresh air wafting in the house not while still wearing flip flops sitting next to the vent still pumping out the air conditioned cold air from the garage furnace.

This is the best time of year, in my opinion, and in an effort to celebrate Fall I invite you to make this amazing fall flavored dish...Apple Balsamic Chicken.  It is so easy to prepare even if you are still wearing those capri pants and a tank top!  Enjoy...

Apple Balsamic Chicken  

6 Chicken Breasts
1 Large Onion (sliced)
Salt/Pepper
***1/3 cup Renzi Balsamic Vinegar with Apple Pulp
1/3 Cup Olive Oil
1/2 Cup Chopped Walnuts

Preheat oven to 350 degrees
Season chicken with salt/pepper
Top with onions
Add balsamic vinegar and olive oil
Toss together
Top with walnuts
Bake for 40 minutes or until the juices run clear

***If you cannot find Balsamic Vinegar with Apple Pulp make it...Add 1 Tablespoons of your favorite applesauce to 1/3 cup of your favorite balsamic vinegar.  Stir to incorporate and you have instant Balsamic Vinegar with Apple Pulp***

Lentils As A Salad...

So you have been invited to a BBQ and you were asked to bring a salad. Ok, no problem but do you really want to bring that ho hum drum boring pasta or potato salad, you know the one with the mayo that you refrigerate and then leave out in the heat to eat later on.  Or do you want to be different and bring something new, delicious and refreshing?  I think you want new and exciting so how about a lentil salad?!? 

Lentils, in my opinion are far too often skipped over and thought of nothing more than a soup,which either you love or hate,and this is really sad because lentils are so versatile. These little lens shaped seeds come in different colors, they are packed with protein, low in calories, have no cholesterol and take on amazing flavors. Lentils as a salad posses a very interesting twist and compliments burgers, chicken, and fish.  Trust me you will be pleasantly surprised at the flavor of dish and that mayo goopy salad will be a thing of the past. Enjoy...

Dreamy Lentil Salad

1 Cup Lentils (picked over) 

4 Cups of Water 

3 Tablespoons Red Wine Vinegar 

Salt/Pepper

3 Tablespoons Extra Virgin Olive Oil 

3 Tablespoons Parsley

3 Carrots (finely diced)

2 Celery Stalks (finely diced)

In a medium stock pot add the water and bring to a boil

Add the lentils and cook for 30 minutes 

Drain lentils and discard cooking liquid

Gently toss lentils with red wine vinegar

Season with salt/pepper and gently toss again 

Let lentils sit for 5 minutes

Add olive oil, parsley, carrots and celery 

Gently toss to incorporate

Taste to adjust seasoning 

Chill or serve at room temperature

*This salad can be made a day in advance and refrigerated until ready to serve.  Taste to adjust seasoning and add a little more olive oil if needed* 

What's For Lunch...

I decided I was having a macaroni for lunch today and am I so glad I did. I just created a recipe that was so fast, fresh and delicious. I am still eating it while I am typing this blog post - I am that excited to share it with you!  Chances are you probably cannot just whip it up, like I just did, because you are at the office or on the road but you can surely make it tonight when you get home for an amazing alternative to that turkey and cheese on rye.


This recipe was created from the ingredients I had in the kitchen today.   Elbow macaroni, chicken peas (left over from the salad I made the other night), fresh cherry tomatoes, basil and some simple seasoning.  What a lunch for me today- I wonder what I will make tomorrow?

Lunchtime Pasta
1/2 lb. Elbow Macaroni
Salt
Lemon Pepper
Extra Virgin Olive Oil
6-8 Cherry Tomatoes (halved)
1/3 Cup Chick Peas (rinsed and drained)
4 Basil Leaves (julienned or torn into small pieces)
Parmesan Cheese


Cook the macaroni according to package and drain well
Place pasta in a bowl large enough to toss 
Season with salt and lemon pepper
Drizzle with oil 
Turn to coat
Add tomatoes, chick peas and basil 
Turn to coat again 
Add more olive oil if needed (the pasta should be coated not swimming)
Optional - top with Parmesan cheese
Enjoy...

Martini's For Everyone...

Not too much more to say than Bikini Martini's for the Summer Season...Enjoy!  

1 oz. Coconut Rum 

3/4 oz. Vodka

1 oz. Pineapple Juice 

1 Dash Grenadine Syrup 

Combine rum, vodka, pineapple juice in a drink shaker 

Shake firmly until frothy

Pour in a Martini glass

Add a touch of grenadine in the middle 

last Minute Cinco de Mayo Idea...

Just a quick thought...get some friends together tonight and have a small get together.  With a little bit of planning and a little bit of time you can have a party get together in no time.  All you need for tonight:  Corona, Limes, Tortilla Chips and my Black Bean and Corn Salsa.  Alternatively with this recipe, grill up some chicken and use this salsa as a side dish.  Nothing too fancy...beer, good company and some great food.  Enjoy and have fun!

Black Bean & Corn Salsa

1 Can Black Beans (drained and rinsed)
1 Can Corn (drained and rinsed)
1 Red Bell Pepper (seeded and diced)
1 Jalapeño (optional; seeded and sliced thin)
1/2 Small Red Onion (diced)
2 Tablespoons Vegetable Oil
2 Teaspoons Hot Sauce
1 Lime (juiced)
Cilantro (a small handful chopped)


In a medium size bowl combine all ingredients
Let stand 15 minutes before serving

***this recipe can be made ahead of time and refrigerated  

Meatless Entree...

Does the idea of cutting meat out of your menu rotation scare you or entice you?  It is very easy to do, it just takes a little planning and with the help of Forkful of Simplicity and this blog it is all very possible.  There are so many options for a meatless supper...pasta, veggies, fish.  Meatless entrees are endless and can be just as satisfying as a meal with meat.  Start tonight with Spinach and Feta Pie other wise known as...


Spanakopita

Pam Spray
2 Sheets Puff Pastry (thawed at room temperature)
1 Box Frozen Spinach (thawed with all liquids squeezed)
3 Eggs
1 Cup Cottage Cheese
Low fat Feta Cheese (crumbled)
Salt / Pepper
1/4 Teaspoon Dried Dill

Preheat oven to 400 degrees
Spray a 9x13 pan with Pam Spray
Gently unfold 1 puff pastry sheet and gently place it in the bottom of baking pan
In a medium size bowl mix the spinach, eggs,cottage cheese, feta, salt, pepper and dill
Spread mixture in pan
Top with second sheet of puff pastry
Tuck the corners of the puff pastry
Place pie in oven and bake 35 minutes or until golden brown
Remove from oven and allow to cool for 5-8 minutes before cutting into squares
Enjoy

***Make sure all liquid is squeezed from the spinach, it should be as dry to the touch as possible, this will ensure your pie will not be watery or soggy.

Winner Winner Chicken Dinner...

Indeed it is Thursday and the week is winding down - finally - it has been a long week I think and what better way to round out the work week with some chicken.  Chicken cutlets are so verstile and delicious especially when they are just breaded and cooked to a golden brown.  So how about chicken cutlets tonight for dinner with some peas & bacon and your favorite potato!  Enjoy...


The Classic Chicken Cutlet

Boneless / Skinless Chicken Cutlets 

1 Zip Lock Bag 

2 Cups Bread Crumbs (seasoned or unseasoned)

Olive Oil 

Preheat Oven to 350 degrees 

Place chicken cutlets in Zip Lock Bag 

Add Bread Crumbs

Seal zip top and shake till chicken is covered with bread crumbs 

Remove Chicken from bag and place in oven proof dish 

Drizzle with olive oil (about 2 tablespoons) and bake for

15 minutes or until juices run clear and chicken is no longer pink inside


Peas & Bacon
1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)


Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Just Roast It...

In a recent conversation with my mother we were talking about cooking dinner, of course because what else would we be talking about, and she said well you roast everything...and that is correct!  Roasting is my favorite cooking method for vegetables.   I just love that crispy, caramelized delicious flavor of a roasted vegetable.  In my opinion it gives the vegetable life and flavor.  It is the complete opposite of a boiled, limp, bland vegetable that nobody wants to eat.  Now granted I am sure that there is a vegetable that cannot be roasted and when I find it I will let you know but in the meantime let's roast veggies.

Roasted Greens
1 lb. Green Beans (cleaned)
1 Medium Onion (sliced)
Olive Oil
Salt/Pepper
2 Handfuls Pecans (chopped fine)
Parmesan Cheese

Preheat the oven to 350
In a bowl toss the beans and onion with olive oil
Season with salt/pepper
Lay beans on a baking sheet and roast for 10 minutes
After 10 minutes turn beans over and roast for an additional 10 minutes
Remove from oven
Toss with pecans and sprinkle with Parmesan Cheese

Happy Easter...

What an amazing time of the year filled with new life, love and all around goodness for all of us to share.

I can remember a s a child preparing for Easter dinner with my grandparents.  Everything revolved around the food - everything always revolved around the food - and that was fine by me.  Nana and Pop would start Easter preparations at the beginning of Easter week.  Meat pies, sweet pies, and homemade macaroni were always at the top of the list along with prosciutto wrapped cantaloupe - my favorite!

What a glorious spread they would serve, never short of anything.  Appetizer, macaroni, main entree, side dishes, fruits, nuts, coffee (black and brown), and dessert.  A five star restaurant would have trouble keeping up the pace with Nana and Pop in the kitchen.  Those memories are etched in my mind forever and as we prepare for this beautiful holiday I hope that your table is filled with the same bountiful goodness, the same delicious aroma of your family's traditional Easter food, as well as peace and love...Happy Easter!

Pizzagaina - Traditional Italian Meat Pie

2 lbs. Ricotta
1/4 lb. Thin Sliced Hard Salami (chopped)
1/4 Thin Sliced Pepperoni (chopped)
1/2 lb. Prosciutto(chopped)
2 Cups Grated Mozzarella
1/2 Cup Grated Parmesan Cheese
4 Eggs
2 (9 inch) Deep Dish Pie Shells
1 Pie Sheet (cut into strips)
Beaten Egg (optional)

Preheat oven to 350 degrees
In a large bowl combine ricotta, meats,cheeses and eggs
Mix well
Evenly distribute among pie shells
Place strips over each pie in lattice pattern
Brush the top of each pie with lightly beaten egg
Bake 1 hour
Remove from oven and cool before slicing
Serve at warm or at room temperature

TGIF...

As promised here is the last recipe for this week!  

Have a great weekend...Enjoy! 

Presto Pesto Pizza
1 Prepared Pizza Crust (We like Mama Mia Thin Crust)
Olive Oil
1 Small Container of Buitoni Pesto Sauce
1 Can Artichoke Hearts (drained and quartered)
Mozzarella Cheese


Preheat oven according to directions of pizza crust
Gently and lightly brush the crust with olive oil
Evenly spread prepared pesto sauce on crust
Place artichokes on top of pesto
Top with mozzarella cheese
Bake according to directions of crust

Macaroni Wednesday...

Macaroni makes everyone smile - at least I think it does because it always makes me smile.  Roni's are so verstitle not only in size an shape but in the preparation.  They cannot be boring.  Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints.   Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!

Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)

Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta

***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***