2sistersrecipes.com . . . Anna and Liz Recipes . . .

Easy Italian Shrimp Salad

2013-05-20T09:28:00.000-04:00

Easy Italian Shrimp Salad is a classic seafood dish you can enjoy eating anytime of the year! Mamma's shrimp salad is so light, deliciously made with fresh shrimp, lemon juice, celery, carrots, red onion, and a touch of mayo. It's a classic dish you can serve for lunch or dinner.

Sometimes I just want something different other than a yogurt as my meal, and this is a nice change from eating pizza, meat, or tuna sandwiches for lunch or dinner.

I can honestly tell you that everyone loves this shrimp salad, hands down! It's healthy, low calorie and low fat .... what could be better! And, if you take the time to chop up the shrimp even smaller, its terrific to turn this into shrimp salad sandwiches. Best of all, its even great to serve as an appetizer with some crusty bread when entertaining with family and friends. Delish! Remember to serve this shrimp salad chilled. Enjoy!

Easy Italian Shrimp Salad

1 pound large fresh Shrimp - cleaned, deveined, cut in halves
2 celery stalks - diced
1 carrot - diced
1/4 cup red onion - diced
1/2 teaspoon sugar
1 lemon -juiced
2 Tbsp. mayonnaise
salt and pepper to taste

Clean and devein shrimp, cut off and discard tails.
In a bowl, run cold water over the shrimp and rinse well for a few minutes.
Drain in a colander.
In a medium pot filled with water, on medium heat, bring water to boil.
Add the shrimp, and boil shrimp for about 3 minutes, until shrimp has turned to pink.
Drain in a colander for a few minutes, allowing to cool.

In a medium bowl, add the celery, carrot, red onion, mayo and lemon juice.
Add the shrimp, some salt and pepper to taste. Mix until well combined.
Cover with clear wrap. Refrigerate for a few hours before serving. This will allow all the flavors to marinate with the shrimp.

Serves 4 to 6

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We have been so busy this past week! Some of our family members are visiting this past week and our oldest daughter with our grand kids are here as well for 2 weeks! We're having so much fun, the weather has been amazing! I promise we'll get back to posting new recipes soon! :)

Warmly,
Anna

Spaghetti with Basil Pesto Sauce

2013-05-17T22:39:00.000-04:00

Spaghetti with fresh basil pesto sauce is a simple and delicious pasta dish you can easily whip up while cooking the pasta! Fresh Basil with garlic, some walnuts and grated parmigiana cheese pureed with extra virgin olive oil and added to spaghetti makes a hit in our home every time! And the best part is making this under 10 minutes!

A few days ago we posted the recipe for our Fresh Basil Pesto Sauce. It's a satisfying dish with spaghetti and one that we make often for our families. You can try any kind of pasta with this sauce and guarantee its delicious every time! For a healthier twist, try using multi-grain spaghetti! Buon Appetito!

Spaghetti with Fresh Basil Pesto Sauce

1 lb. of spaghetti ( or Multi Grain spaghetti)
1/2 cup of Fresh Basil Pesto Sauce
grated parmigiano reggiano cheese

In a large pot of boiling water, add some salt.

Add the spaghetti into the boiling water and cook until al dente.

Drain the spaghetti and place into a large bowl.

Add the pesto sauce and mix well. Taste for salt.

You may add more or less pesto sauce to your liking.

Sprinkle some grated cheese on top.

Serve immediately.

Serves 4 to 6

Fresh Basil Pesto Sauce

2013-05-14T22:51:00.000-04:00

Fresh basil pesto sauce is an easy and delicious sauce for any quick dish during summertime! Fresh basil with a little garlic, some walnuts and grated parmigiano reggiano cheese blended with extra virgin olive oil can easily be whipped up in less than 10 minutes!

Our mom usually makes her pesto sauce with pignoli, which are pine nuts. I really don't care for the taste of pine nuts, I have been using walnuts instead of the pine nuts in the sauce.  No one seems to mind, they love it the same!  But you can eliminate the nuts all together and still get a great tasting pesto sauce.

Keep in mind, fresh basil pesto sauce is very versatile! You can drizzle on salads, on fresh garden tomatoes, or add to soups for extra flavoring! Its great to use even as a dipping sauce for grilled meats at barbecue's.  Fresh basil pesto is a wonderful sauce to keep in your refrigerator all summer long!

You can also use this fresh sauce with our recipe for "Chicken Rollatini with Pesto and Mozzarella Cheese" (under Chicken recipes in our index) instead of the store bought.

Here's a Tip:
Keep fresh basil sauce in an air-tight jar, refrigerated.  Add a small amount of olive oil on top of the sauce in the jar after every time you use some.  It keeps fresh up to 4 months. I will be using this pesto sauce in various recipes coming soon!

Fresh Basil Pesto Sauce

1 bunch of basil - about 2 cups
1 cup extra virgin olive oil
4 garlic cloves
1/4 cup walnuts
1/2 cup Parmigiano Reggiano cheese - grated
1/4 tsp. of salt
1/8 tsp. of cayenne pepper
Optional: fresh cracked pepper to taste

Rinse fresh basil and use only the leaves, discard the stems.
Using a blender, add the olive oil, walnuts, basil leaves, grated parmigiano reggiano cheese, cayenne pepper and salt.

Blend on high speed or puree all ingredients in a food processor.
Taste for salt. Optional: add black pepper to your liking.

Store in air-tight jar or container.
Keep refrigerated up to 4 months.

Yields about 2 cups

London Broil Steak Grilled to Perfection!

2013-05-13T08:18:00.000-04:00

Making dinner alfresco can be very enjoyable! We love to cook, but when it comes to grilling steaks, only my husband does it best! He has it down to a science (so he thinks). When he grills, he gets it right - no matter the size of the steak. He can grill a London Broil Beef Steak to perfection! Here are some of his tips on how!

It's important that you allow the meat to warm up to room temperature, at least one hour before you cook it. It is equally important to heat your grill until it's extremely hot. The thickness the steak should be a good cut, about two inches thick. The outside will be charred, but the inside will be very tender and juicy.

Serve a great steak with a simple tomato salad and some bread and its DIVINE! Pair with a deep red velvety Chianti Riserva, Monte Maria for an exquisite dinner with family and friends. Enjoy!

London Broil Steak Grilled to Perfection

2 pounds London Broil Steak
4 Tbsp. of salted butter- divided
1 Tbsp. garlic powder
1 Tbsp. of black pepper or fresh cracked pepper
some salt

Heat grill for about 10 minutes.

Place the meat onto a dish , allow to warm up at room temperature.

Once the grill is extremely hot.

(should be 600 degrees on the BBQ Thermometer)

Lightly sprinkle both sides of the steak with salt.

Place the meat onto the grill. Close the lid.

Cook for about 3 minutes, then open the lid.

Flip over the meat. Leave the lid open.

Add the garlic powder and black pepper generously.

Place 2 Tbsp. of butter on top of the meat to melt while cooking.

And cook for additional 3 minutes.

Flip over the meat again.

Sprinkle with garlic powder and black pepper again.

Add the other 2 Tbsp. of butter on top.

Cook for 4 minutes more.

Total about 7 minutes on each side of the meat, for medium.

Remove the meat and allow to sit on a cutting board for a few minutes before serving.

Then carve the meat on a slight angle.

Slice thinly and serve immediately.

Serves 6

Allow the steak to warm up!

Grilled to Perfection!

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Hope you had a wonderful weekend! This was previously posted in 7/18/2011.

Thanks for stopping by!

Croissants with Fresh Fruit and Panna

2013-05-11T00:30:00.000-04:00

This weekend is Mother's Day, and there is nothing better then to celebrate with a simple breakfast served with delicious buttery croissants, filled with fresh fruit and panna. Panna means "whipped cream" in Italian. Warm, crispy and flaky croissants with light whipped cream and fresh strawberries is mouthwatering with every bite!

To add more sweetness to the strawberries, we added a touch of honey and strawberry preserves. Serve these with your favorite coffee and you'll have a delightful treat for breakfast or even dessert anytime! Watch how everyone will be "wowed" when you serve these croissants!

An Italian breakfast or afternoon snack is commonly served at a Cafe`or Bar in Italy, "un caffe` e` un cornetto" please! Served always with a cup of espresso or cappuccino, making your mornings a little sweeter! Indulge yourself by making these with your favorite fruits and creams. Have a wonderful Mother's Day and enjoy your weekend!

Croissants with Fresh Fruit and Panna

1 croissant per person (store bought)
1 Tbsp. All Natural Strawberry Preserves
1 tsp. Clover Pure Honey
1 small pint of fresh Strawberries - sliced
4 Tbsp. of fresh whipped cream (homemade or store bought is fine)

Heat croissants in oven or toaster oven at 300 degrees for 5 minutes.

Carefully cut each in half.
Add a thin layer of the Strawberry Preserves.

Then add a layer of fresh sliced strawberries.
Lightly drizzle some honey on top.

Add the whipped cream.

Close with the top of the croissant. Serve Immediately! Enjoy!

EASY Pasta Salad with Bocconcini, Tomatoes and Basil

2013-05-10T10:51:00.000-04:00

Here is an easy pasta salad with creamy little balls of mozzarella, tangy cherry tomatoes and fresh basil. It's then tossed with a simple marinade made of extra virgin olive oil, fresh garlic and seasonings. A fast and delicious dish you can whip up in less than 15 minutes.

A few days ago, I posted my Spring Tomato, Basil, Bocconcini Salad, which is the bases for this dish. All I did was added some pasta, and turned it into a simple pasta salad dish. You can certainly serve it chilled or even at room temperature. Either way its a very tasty and refreshing salad.

I quickly made the bocconcini salad first, allowing it to marinade for a few minutes while the pasta was cooking in boiling water. I then drained the pasta and set it aside to cool. Once the pasta had cooled down, I simply tossed in the bocconcini salad and it was done! Super fast! This can be an excellent pasta salad to serve for Mother's Day. Or, bring it to a friends house. It makes a beautiful, colorful and tasty appetizer as well. Enjoy!

Here's a tip: If you are preparing this pasta salad for guests and need to refrigerate for a few hours prior to serving, I recommend you leave out the mozzarella while you marinate the rest. Toss them in right before you serve. This will keep them pearly-white, and makes a prettier presentation.

Easy Pasta Salad with Bocconcini, Tomatoes and Basil

1 pound Fusilli Pasta
3 cups cherry tomatoes
1 pound bocconcini (small mozzarella balls)
5 Tbsp. chopped fresh basil
1/4 tsp. dried oregano
2 garlic cloves- minced
1/4 cup extra virgin olive oil
salt and fresh cracked pepper to taste

Bring a large pot of water to boil. Salt the water with some salt.
Add the fusilli pasta to the water and cook the pasta until al dente. Drain in a colander and transfer to a large serving bowl and set aside to cool. If you prefer, you can run the pasta under cold water to cool faster.

In the meantime, slice tomatoes in halves and toss them into a salad bowl along with the bocconcini, olive oil, basil, garlic, oregano, salt and pepper. Gently mix and set aside for 5 minutes to marinade.

When the pasta is completely cooled. Transfer the tomatoes and bocconcini salad into the pasta. Gently toss. Add salt and pepper to taste. And serve.

Tip: If you feel you need to drizzle more olive oil to moisten the pasta, then do so. Sometimes pasta salads has a tendency to absorb all the liquid, which would leave you dry pasta. Adding extra-virgin olive oil is Ok and its good for you, so enjoy!

Serves 6 to 8

Easy Classic Panzanella Salad

2013-05-09T10:10:00.000-04:00

Panzanella Salad is deliciously chilled salad made with Italian bread, fresh ripe tomatoes, cucumbers, sweet onions, celery, and fresh basil. It is chilled over night to allow the bread to absorb all the flavors while it marinates in extra-virgin olive oil.

This is one salad you have to try. It is very easy to make, and full of flavors.  We recommend you to use one day old bread,  because in Italy, this was a way for the Italians to re-use their left over bread from the night before.

The dressing is basically a simple one and really nothing to it.  The salt and olive oil are the two key ingredients that enhance the juices from the tomatoes, making this amazing marinade which infuses all the flavors into the bread.

Panzanella salad is so refreshing as a salad, you'll love serving this salad as an appetizer or eat it alone for lunch. It's terrific to bring at a buffet, picnic, or any large gatherings.  Just remember, to serve it chilled!

Easy Classic Panzanella Salad

1 loaf of Italian bread, (prefer 1 day old) - sliced thick
2 pounds ripe tomatoes- chopped
1/2 cucumber- diced
2 celery stalks- diced
1/2 cup sweet onion -diced
1 cup fresh basil- chopped
Extra-Virgin Olive Oil
1/4 tsp. salt
fresh ground pepper to taste

In a large bowl filled with cold water, add the slices of bread.
Allow to soak in water for 10 to 20 minutes, depending how stale the bread is.

Using your hands, gently squeeze out the water from the bread. Break bread into small cubes or pieces and place into a different bowl.

Drizzle some olive oil over the bread, and toss the bread.
Add chopped tomatoes, salt and pepper, and again drizzle olive oil over the tomatoes. Toss again.

Add cucumbers, sweet onions, celery and fresh basil.
Drizzle olive oil over the top. Toss the salad again.
Wrap bowl with clear wrap and chill over night.

Just before serving, toss salad once more. Taste for salt, adjust if needed. You can drizzle more olive oil to your liking and serve.

Yields 3 quarts

Chicken Tenders Smothered in Lemon and Parsley

2013-05-06T13:22:00.001-04:00

Boneless chicken tenders smothered in lemon and parsley sauce is an exquisite dish that is easily prepared in a skillet. Succulent boneless chicken tenders simmered with white wine, capers, vegetable broth, lemon and parsley, is an ideal entree' to make and quickly get onto the table.

Simple ingredients is what makes this fantastic dish so flavorful. Sauteing, simmering and allowing all the flavors to infuse into the chicken tenders is truly what makes a dish worthy to cook.

A satisfying dish we love to serve with some rice or potatoes to soak up its delicious lemon sauce. And the leftovers are even better the next day! Enjoy!

Chicken Tenders Smothered in Lemon and Parsley

2 pounds boneless chicken tenders
whole wheat flour for dredging
3 Tbsp. olive oil
2 Tbsp. butter
1 Tbsp. capers
3/4 cup white wine
1/2 cup low-sodium vegetable broth or chicken broth
1 small lemon- juiced
3/4 cup chopped fresh parsley
salt and pepper to taste

In a large skillet and on low heat, heat olive oil and butter.

In the meantime, lightly season chicken tenders with salt and pepper. Using a small bowl, add some flour and begin to lightly dredging the chicken, coating both sides. Add chicken to the skillet, raise heat to medium and brown the chicken, cooking for about 3 minutes on each side.

Add capers, white wine and cover. Simmer chicken tenders for about 2 to 3 minutes. Uncover, add vegetable broth, lemon juice and fresh chopped parsley. Add salt and pepper to taste. Continue to simmer for an additional 3 to 4 minutes. Turn off heat and serve. Time: 15 minutes.

Serves 4 to 6

Mini Brownie Cups filled with Nutella

2013-05-04T09:40:00.000-04:00

Mini brownie cups filled with Nutella will definitely satisfy any chocolate cravings you may have. These chocolate bite size treats remind me of the warm-chocolate molten filled desserts. I'd like to think of these as a "mini" four-star dessert, with all its molten glory! Super fast and super easy. These are a fun little deep dark chocolate brownies with a soft center of Nutella.
What's not to love ?

The only problem here is that you just can't eat one! As my girls would say "they're like heaven in my mouth."

I use to make these for my kids when they were little, using a box brand brownie mix. I am sure there are an infinite amount of homemade brownie recipes we can find on the internet, but why bother ? Wholefoods sells the organic brownie brand, which makes it easier.

Sometimes I like to use a box brand and still call it semi-homemade. I used a dark chocolate brownie mix, filled these little cups using a teaspoon, then using an espresso spoon, added a drop of Nutella in each center. They baked in no time! Only took 10 minutes, which I LOVE!

Mini brownie cups with a molten-like center, are terrific as a "go-to" snack in the afternoon with your favorite cup of coffee or tea. They are great to serve at parties, kids will love them too! If you love peanut butter, try filling them with peanut butter as well.

Mini Brownie Cups filled with Nutella

1 package of dark chocolate brownie mix ( I used Pillsbury)
1 package of mini (1.5 inch) paper baking cups
1 jar of Nutella
24 mini muffin pan

Preheat oven to 350 degrees.
Using a medium size bowl open the package of the brownie mix and follow the baking instructions on the back of the box. Fill the muffin pan with paper baking cups. Use a teaspoon to fill about 3/4 into each paper cup.
Grab a small scoop of Nutella using an espresso spoon and drop (about 1/4 or 1/2 tsp.) into each center of the mini cups. You may add more or less to your liking.

Bake for only 10 minutes. Do not over bake.
Remove from oven. Serve warm.  Store remaining brownies in an air-tight container.
If you use the 2 inch baking cups, then you will need to bake for 15 minutes.

Yields: 64 mini Nutella filled brownies

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Have a great weekend!   Next week we will be posting some new exciting recipes along with some oldies but goodies! Thank you for stopping by ! Drop a note, we would love to hear from you!

Warmly,
Anna and Liz

Swiss Chard Steamed with Tomatoes, Garlic and Olive Oil

2013-05-02T09:53:00.000-04:00

Swiss Chard is a wonderful leafy green vegetable with long white stems that are filled with vitamins and antioxidants, and it tastes sweeter than spinach! It is truly the one vegetable that many shoppers overlook because they are not sure, nor know how to clean or cook it.

Here we steamed Swiss chard with fresh tomatoes, garlic, olive oil and crushed red pepper. So easy to make, relatively inexpensive and very nutritious!

Swiss chard can be either steamed or sauteed. The leafy greens cook very quickly while the long white stems need a little more time. If you have never tried this vegetable, we highly recommend that you do. Aside from the vast amount of nutrition that you'll be getting from this vegetable, you'll also be saving lots of time since it only takes minutes to make.

Try adding Swiss chard to soups and stews. You can serve it alone as a first course, or as a side dish with any seafood or roast. We think you will be amazed at how delicious this vegetable really is!

Swiss Chard Steamed with Tomatoes, Olive Oil and Garlic

2 bunches of Swiss Chard - washed and chopped
6 garlic cloves
2 ripe tomatoes- chopped
1/8 tsp. crushed red pepper
1/4 cup extra virgin olive oil
1/4 tsp. dried oregano
1/4 cup of vegetable broth
1 tsp. salt

Chop and wash Swiss Chard, submerging in a large pot of water. Scatter some salt over the vegetable, while washing the salt will help remove any remaining soil. Repeat the washing twice. Drain in a colander. Quickly rinse the pot to re-use.

Place the Swiss Chard back into the same large pot. Add the rest of the ingredients and cover with a lid.

Simmer on low heat for about 15 minutes or until the white stems are tender.
Add salt and pepper to taste.
Remove and transfer to a serving bowl. Serve warm.

Serves 4

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Thanks for stopping by!

Spring Tomato, Basil, Bocconcini Salad

2013-05-01T07:55:00.001-04:00

An easy and colorful salad made with cherry tomatoes, fresh basil and little "pearl" mozzarella balls, is known as bocconcini. A refreshing salad that represents the essence of spring and summer, but can actually be served anytime of the year.

I wanted to make a salad that my family can have anytime hunger strikes! So, when they open the refrigerator door they can't say "there's nothing to eat." They will instead to go right to this colorful salad which is fresh and ready for them to eat all day long. Morning, noon and night!

Bocconcini can be found at Costco or in any gourmet supermarket. They are delicious creamy little bite size mozzarella balls. When you combine them with cherry tomatoes, extra virgin olive oil, basil and a touch of garlic, you 're creating a wonderful blended balance of richness, color and flavor. Enjoy and make this salad this week, you will love it!

Spring Tomato, Basil, Bocconcini Salad

2 cups cherry tomatoes
3 cups fresh mini mozzarella balls
2 Tbsp. fresh chopped basil
1 garlic clove -minced
4 Tbsp. extra virgin olive oil
Salt and pepper to taste

Slice each tomato in half and toss in a bowl with fresh mozzarella balls, chopped basil, olive oil, garlic, salt and pepper. Garnish with fresh basil leaves and serve.

Serves 4 to 6

Thanks for stopping by!

How to get Calorie Count with Our Recipes

2013-04-30T00:30:00.000-04:00

Hi everyone! We wanted to take today's post to address a common question that many of you (our sweet followers) have been asking. You know, the one about calories? There are many wonderful websites on the internet that can easily analyze any recipe and provide the calorie count, so we don't have to. Some of the websites we are familiar with, such are Calorie Count, and My Fitness Pal should help you get your answers.

So, today we want to give you a short explanation on how Calorie Count works.

Calorie Count is an amazing website to use, just sign in and become a member. It's FREE! It has a great recipe analyzer, which is an amazing tool to use. You just copy and paste your recipe ingredients into a box and it will tell you how many calories are in each serving. So easy!

Here's how to analyze your recipes.

Once you are in the Calorie Count website, go to the top of the page and choose Food tab, click New Recipe option.

     2. Enter all the ingredients into the recipe box.   You can easily copy and paste the ingredients if   they're online or in some electronic form. If the recipe says it makes between six to eight servings, go for the middle number and type in 7 in the box. Click on the orange Analyze Recipe button under the ingredient box.

      3. If the analyzer doesn't recognize an ingredient, or can't compute a measurement, it will flag that line.   You will need to be more specific about the measurements; such as 1.5 tablespoons rather than 1 to 2 tablespoons.  You may need to adjust and find some middle ground when the ingredient has been flagged. It's best to have one ingredient per line, it will read it better.  Then click the Analyze Recipe button a second time.

      4. When all the ingredients are highlighted in green, the standard nutrition data format will be correct.  It will give you the calorie count reading for that recipe per serving.

       5.  If you want to save any particular recipe on the calorie count site?  You can, but first you will need to be a member.
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We hope this helps and would love to see and here about which of our recipes you're going to analyze?    Thanks again. :) Have a great day!

Classic Fettuccine Alfredo with Sausage

2013-04-29T00:30:00.000-04:00

It's been a while since I made some pasta, but because my youngest daughter was craving for it, I made her favorite fettuccine Alfredo with sausage for dinner. It's a creamy pasta made with half-and-half (instead of heavy cream,) grated parmigiano reggiano cheese, butter and chicken sausages.

She went crazy over it. She couldn't stop complimenting me on how great it turned out. I should make that every night for her. I felt so loved! Lol. I decided to take my mothers original recipe and recreate it, making it healthier with less fat and lower in calories. The original recipe calls for heavy cream and Italian pork sausages which has A LOT of FAT. This is a quick and easy dish to make which only took 15 minutes for me to get it to the table.

Looking through the frozen meat section at the supermarket I found chicken sausage by Chef Bruce Aidells. This sausage is smoked and fully cooked. It was labeled All Natural -Italian Style- Smoked Chicken Sausage with No nitrates, No hormones, No MSG and Gluten free. It sounded so good, I had to try it for myself.

The smoked chicken sausage tasted like the Italian style, because it's made with mozzarella cheese and spices. It had a spicy kick to it. It added lots of flavor to my creamy pasta dish. To my surprise, my daughter Lizzy couldn't tell the difference and said it was "the best pasta dish" she has ever had. I have to make it again, so I can keep getting those compliments from her. Oh what a mother does!

Classic Fettuccine Alfredo with Sausage

4 Tbsp. ( 1/2 stick) unsalted butter ( I used Smart Balance)
12 ounce ( 4 links) Italian Style Smoked Chicken Sausage with Mozzarella
1/2 pint half-and-half cream
1 pound of fettuccine pasta
1 cup freshly grated Parmigiano-Reggiano cheese
2 tsp. Italian parsley, fresh or dried
freshly ground pepper
freshly grated nutmeg

Open package smoked chicken sausages, slice open lengthwise and chopped into small pieces, about 1/4 to 1/2 of an inch.
In a large pot, bring water to boil for the pasta.

In the meantime, heat sausage and melt butter in a large saute' pan over low heat.
Add the half-and-half cream to the butter and stir to let it warm. At the same time, add 2 teaspoons of salt to the pasta water and cook the pasta until al dente.

Drain fettuccine pasta and mix thoroughly with the butter and cream mixture, keeping the saute' pan over low heat. Add the parmigiano cheese and parsley and toss until sauce thickens slightly. Season with fresh pepper and nutmeg to taste.

Remove from heat and serve immediately with additional grated parmigiano cheese at the table.

Serves 4 to 6

Thanks for stopping by!

Liz's Pita Pizza

2013-04-26T08:57:00.001-04:00

This is a simple twist on pizza - and done in less than 10 minutes. You only need a few ingredients including pita flat breads, fresh mozzarella, fresh basil and some marinara tomato sauce. This is one of Liz's culinary creations! She has a talent for creating healthy, easy and delicious dishes with simple ingredients, like our Mom.

One evening, she had to come up with a quick dinner for friends and the pita pizza was born! This is a fun way to make pizza during a busy weeknight or any time of the year. You may use a simple homemade sauce or store bought sauce in a jar.

For a healthier twist, try using whole wheat or whole grain pita flat breads. And for Gluten Free Pizza ! - Try the Schar's Gluten Free Pizza Crust ( look for the yellow and green box in the pasta section)
Your kids will LOVE THIS PIZZA ! YUM......

Liz's Pita Pizza Recipe: calls for 2 Pizza's:

2 Pita Flat breads - ( I used Kontos, 7 inch Pita Flat breads)
1/2 pound Fresh Mozzarella - sliced
6 to 8 leaves of fresh basil
4 Tbsp. of Mom's Marinara Sauce
2 Tbsp. grated Parmesan cheese
salt, pepper and garlic powder to taste

Preheat oven 350 degrees.
Place 2 Pita flat breads onto baking sheet.
Add 2 heaping tablespoons of marinara sauce and spread onto each bread.
Sprinkle some grated Parmesan cheese on top.
Add 2 to 3 slices of mozzarella.
Top with 4 leaves of fresh basil.
Sprinkle some salt, pepper and garlic powder on top.
Bake for 10 - 12 minutes, or until the mozzarella cheese has melted. Enjoy!

If you want a real brick oven taste, try placing the pizza's on a grill with cover lid closed, and grill the pizza's until the cheese is melted. Having the grill covered gives the pizza's a smokey taste.

Serves 2 to 4

Thanks for stopping by!

Roasted Baby Red and Yukon Potatoes with Herbs

2013-04-25T13:08:00.000-04:00

Roasted baby potatoes with herbs and spices, have both a visual appeal and a delicious taste! Like Moms, I decided to mix two kinds of potatoes, the red potatoes along with the Yukon gold. To save some time flavoring, instead of using 10 different jars of seasonings, I found one jar that contains all of my favorite spices and herbs.

It made my life so much easier! Not that I am in a rush or anything, but if I can save some time when cooking, the more power to me and everyone trying this recipe. When cooking everyone knows flavor is everything. Roasting them in olive oil and herbs will bring an amazing aroma and color to your table. I think this is an easy side dish everyone should try!

Roasted Baby Red and Yukon Potatoes with Herbs

1 lb. Baby Red Potatoes - sliced in halves
1 lb. Baby Yukon Gold - sliced in halves
3 Tbsp. Olive Oil
2 Tbsp. chopped unsalted butter
1 tsp. dried parsley
1 tsp. garlic power
1 Tbsp. plus 1 tsp. Tuscan Seasonings (used Victoria Taylor's Seasonings)
salt and pepper to taste
cooking spray

Preheat oven to 400 degrees.
In a large roasting pan, spray with cooking oil.

Rinse potatoes and cut each in half. Place them in roasting pan and drizzle olive oil over them.

Scatter pieces of butter over them.
Scatter some Tuscan Seasonings, salt, pepper, and garlic powder on top. Mix with your hands.

Bake at 400 degrees. Uncovered.
Bake for 15 minutes, carefully pull out and shake the roasting pan to rotate the potatoes.
Then bake for additional 15 minutes.
Potatoes should be golden brown and tender. Enjoy!

Serves 6-8

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Thanks for stopping by! We are in the midst of re-constructing our website and soon we will have the Print button back up and running. We do apologise for any inconvenience.

Warmly,

Anna and Liz

EASY Rice and Meat Casserole - Arancine

2013-04-23T00:30:00.000-04:00

EASY rice and meat casserole is an simpler version of the more commonly known Italian stuffed rice balls called "arancine." Its made with rice, eggs, cheese, meat and peas and the name "arancina" was given by the people in Sicily because of its orange-like shape appearance. Using all the same fantastic ingredients as you would find in the arancina, I decided to make it into a pie. It's easier to make, with a lot less mess, not to mention healthier.

This is a rice casserole I think your whole family will love! I made this over the weekend for my Sicilian husband and for some guests who are staying with us. I used our mom's marinara sauce, which I had on hand and made it in the morning and baked it for dinner. However, our mom always made this casserole with her bolognese sauce (and adds peas to it) which you can find on this site as well. If you're looking for the perfect one dish meal containing carbs, protein and vegetables....This is it!

There is a 2 step process to prepare. One is the rice mixture and the other is the meat filling. You can make this one day before and refrigerate until you are ready to pop into the oven. This casserole will feed a large family, however, you can divide this recipe into 2 smaller trays and freeze one up to one month.

You can also make this less fattening using ground veal, chicken or turkey, but my husband says "its not Sicilian" if you don't use beef! ..LOL... Either way, this is a dish everyone should try!

EASY Rice and Meat Casserole

3 cups long grain rice uncooked
6 cups of water
3 eggs
3 Tbsp. butter
1/2 cup percorino romano cheese
1/2 tsp. salt
1/8 tsp. black pepper
1 Tbsp. olive oil
1 pound 90% lean ground beef
1 garlic clove- diced
1 medium onion- chopped
1 cup frozen peas
18 ounces Mom's Quick Marinara Sauce
cooking spray
1/4 cup plain bread crumbs - divided
1+1/2 cup shredded part skim mozzarella

Cook rice with (6 cups) water according to directions on package. Transfer to a large mixing bowl, add the butter, mix and set aside to cool.

In the meantime, using a medium skillet, saute' onion and garlic in olive oil for 2 minutes. Add the ground beef and cook meat until browned and well cooked. Using a wooden spoon, break the chop meat while cooking. Season with salt and pepper. Add peas and 8 ounces of tomato sauce. Simmer on low heat then covered for 10 minutes. Turn off heat.

Preheat oven to 400 degrees.
In a large mixing bowl, combine rice with eggs, percorino cheese, 4 ounces of marinara sauce and mix well. Rice will be sticky.

Spray a 10 x 12 casserole dish, including all four sides, with cooking spray. Add 2 tablespoons of breadcrumbs to dish, roll dish until bottom and all sides are coated with breadcrumbs.

Take half of rice mixture and cover the bottom of the dish and pressing down to form a layer.
Add the entire meat mixture to cover the rice.

Sprinkle with mozzarella on top.

Add the remaining rice and press with the back of a spoon until the layer is even. Top with remaining sauce and sprinkle with some bread crumbs and remaining shredded mozzarella.

Cover with foil and bake for 20 to 25 minutes. Remove foil and bake for another 5 minutes, until the mozzarella is melted. Remove and cut into 12 squares.

Serves 8 to 12

Oven Baked Thin Sweet Sausages, Red Bell Peppers, Potato Casserole

2013-04-22T09:16:00.000-04:00

Sweet Italian sausages with potatoes, red peppers, onions and garlic all baked at the same time, release such a bouquet of flavors your mouth will jump for joy! This quick dish allows no fuss, and leaves me time to help my girls with their homework.

Sometimes I just can't decide what to make for dinner. Having no clue - nothing - nada - comes to mind. But then I thought what could I make that does not require a grill, a stove top or even a crock pot..... just the oven. Something easy like a one dish meal, or maybe even a casserole?

Yesterday, as I was walking through the aisle at the meat market, I came across thin Italian sausages and bingo! I haven't made mom's classic sausages and peppers since last summer! As a kid, this was my favorite dish, now it's my childrens favorite.

Italian sweet basil and cheese sausages are full of flavor and goes great with potatoes, red peppers, garlic, onions, and extra virgin olive oil. Delicious! You can pair this dish with a green salad to make a perfect dinner!

You can buy any package of thin Italian sweet sausages, either at your local butcher shop or supermarket. They come in variety of flavors. Everyone prefers basil and cheese filled sausages.

It's easy to bake or roast sausages with vegetables together. But I prefer to oven bake them separately, so I can remove the excess grease and fat from the sausages. Then assemble them together in a serving platter or casserole dish before serving. It was a huge hit! Enjoy!

Oven Baked: Thin Sweet Sausages, Red Peppers, Potatoes, Casserole

2 pounds of Thin Sweet Italian Sausages ( basil and cheese filled)
5 all-purpose potatoes - peeled, chopped
4 red bell peppers - chopped
5 garlic cloves - chopped
1 large onion - peeled, chopped
1/8 tsp. crushed red pepper flakes
1/8 tsp. dried oregano
1 tsp. garlic powder
1 tsp. sea salt
fresh ground pepper
1/3 cup extra virgin olive oil
cooking olive oil spray

Spray a large non-stick roasting pan with cooking oil. Place all the vegetables together and scatter all seasonings on top.

Drizzle generously extra virgin olive oil over the vegetables.

Preheat oven at 400 degrees.

Spray a smaller roasting pan with cooking oil. Place sausage links into roasting pan. Using a fork, randomly prick the sausages. Bake links on top rack of oven and place the vegetables on the bottom rack.

Bake for 20 minutes or so, until golden brown. Remove the sausages from oven, and cut links into 2 to 3 inches. Place them back into the oven and continue to bake for another 20 minutes.

Shake both roasting pans every 15 minutes to rotate the vegetables and the sausages.

Bake for about 40 to 45 minutes in total, or until they golden and brown.

Remove from oven and transfer to a serving deep dish or platter mixing both sausages and vegetables together. And, serve.

Serves 5 - 6

Dessert Cocktail Drink - Banana Cream Pie

2013-04-19T10:15:00.000-04:00

Last week, we attend a film festival event here is Charleston, South Carolina and as I walked into the room behind the bar was this adorable bartender who asked me what was my favorite fruit? So I said- mine is bananas. "Alright" he said, and started to make a concoction. I did mention to him to make it very light and my curiosity was killing me as he passed this pretty white cocktail drink to me.

Imagine a dessert cocktail that evokes only one word - scrumptious! Well for me...it tasted like a smooth banana cream pie! The cute bartender was nice enough to tell me what were the ingredients. Only two...

ingredients he told me, RumChata cream and banana liqueur.

So I ran out to buy the ingredients and to my surprise it was super fast and delicious... wow anyone can make this! Trust me this delicious banana cream pie cocktail drink will easily satisfy any ones sweet tooth or cravings.

You can rim the glasses with crushed graham crackers or coconut flakes for a pretty presentation. The graham crackers will add the "pie crust" accent flavor to the drink. I loved it! I think you will too!

Dessert Cocktail Drink - Banana Cream Pie

1 ounce RumChata Cream liqueur
2 ounces banana liqueur

Shake together in a cocktail shaker with crushed ice. Pour into a cocktail glass and serve.
For a pretty presentation, rim the glass with crushed graham crackers, coconut flakes, or just sugar.

Serves 1

Thanks for stopping by! Have a great weekend!

Extra Creamy Scalloped Potato Casserole

2013-04-18T08:35:00.000-04:00

Creamy scalloped potato casserole is an all time classic and one I think compliments most roasts and probably most anything. Creamy and tender potatoes inside with a golden crunchy crust on top actually helps me get dinner to the table faster.

I used Idaho potatoes because its what I had in my pantry but you can use any potatoes with this recipe as long as you thinly slice them. Then I layered them ( not in an orderly fashion) and added some onions, seasonings and two kinds of cheeses which gave this casserole a lot of flavor. Then I added half-and-half with  some butter and milk to make it extra creamy! The cheeses along with bread crumbs gave the top a nice golden crust.

It's an easy potato casserole to put together and bake all at once.  It so happens to be one of my families favorite casserole dishes. We make this one often.

All the teens in this house raved!   Not even a crumb was left behind. I can tell you that this is not a low calorie recipe, but one that your family and friends will definitely enjoy!

Extra Creamy Scalloped Potato Casserole

3 pounds Idaho Baking Potatoes - peeled, sliced thinly
1 small yellow onion -diced
3 Tbsp. salted butter- divided
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. garlic powder
2 cups Half & Half cream
1/2 cup low fat milk (2 %)
3 Tbsp. plain bread crumbs - divided
1/2 cup grated Parmigiana cheese- divided
3/4 cup shredded mild Cheddar cheese
fresh black pepper

Grease with butter on bottom and sides (12 x 8) of baking dish. Dust and coat the baking dish with plain bread crumbs (about 2 tablespoons). Layer half the scalloped potatoes into the prepared baking dish.

Scatter over the potatoes the cayenne pepper, salt, garlic powder, 2 tablespoon of butter, and 1/4 cup of parmigiano cheese.

Cover with the remaining potatoes. Scatter diced onions on top. Gently pour half and half cream, then milk. Liquid should almost be leveled with the potatoes.

Add the remaining 1 tablespoon chopped butter and the remaining 1/4 cup of parmigiano cheese. Top with cheddar cheese and remaining 1 tablespoon of bread crumbs. Add additional 1/4 teaspoon of salt and some fresh cracked pepper.

Preheat oven to 350 degrees. Bake uncovered for 40 to 50 minutes. Edges should be bubbly. Remove from oven and set aside for 10 minutes before serving. The potatoes will slowly absorb the cream as it cools down.

Serves 6 to 8

EASY Whole Wheat Chewy Chocolate Chip Espresso Cookies

2013-04-17T08:04:00.003-04:00

There's nothing better than a warm chewy chocolate-y cookie! Whole wheat chocolate chip espresso cookies are moist, chewy and addicting. Yum! An old family recipe we have been sharing and making for many years. Only this time, we used whole wheat flour.

No one could tell the difference even though the flours were switched! The taste is still awesome while making these chocolate chip cookies a little healthier! The whole family will love them!

We believe the secret ingredient in these amazing cookies is the espresso coffee. You don't actually taste the coffee in the cookie, it's only added to enhance the flavors in the chocolate chips, giving it a punch to the chocolate! And don't worry, if you don't have any espresso coffee, you can substitute with 1 teaspoon of instant espresso coffee mixed with (scant 1/4 cup) of warm water, or 2 teaspoons of regular instant coffee (without water).

No need to refrigerate the dough either, you only need 5 minutes to whip up a batch and pop them into oven! A delicious cookie to bake in no time!

For a chewy cookie, under bake them by 2 minutes and store them in an air tight container. Oh and don't forget to have cold milk nearby!

EASY Whole Wheat Chewy Chocolate Chip Espresso Cookies

1/2 cup unsalted butter (1 stick)- softened
1 cup light brown sugar
3 Tbsp. granulated sugar
1 large egg
2 tsp. vanilla extract
1 shot of espresso, at room temperature
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 + 3/4 cups Whole Wheat Flour
1+ 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
Beat sugars with butter, vanilla, egg and room temperature espresso coffee.
Beat dry ingredients and gradually add the flour.
With a spoon, stir in the chocolate chips.

Using a teaspoon, drop cookie dough onto baking sheets.
Bake for 8 to 10 minutes, or until light brown.
Bake larger cookies 15 to 20 minutes.

Extras /Additions:
Optional: add 1/4 cup of chopped walnuts.
For larger cookies, drop by tablespoons and flatten the cookie
dough a little with the back of the spoon.

The dough will be soft and ready for baking.

Yields: 3 dozen cookies

Coffee Banana Milkshake- Tiramisu !

2013-04-15T08:28:00.000-04:00

Good Morning! Hope you had a nice weekend! Coffee banana milkshake is my take on a quick "pick me up" kind of a snack. It's made with a shot of espresso, vanilla ice cream, frozen bananas and low-fat milk.

The other day, I felt I was running out of steam and needed something that would give me an energy boost. A coffee banana milkshake gives the taste and richness similar to that of an Italian dessert called Tiramisu, which means "pick me up" but without all the fat. I added a shot of espresso to my milkshake to give me that caffeine boost I needed. Don't worry if you don't have an espresso machine or pot, you can substitute the espresso with 3 to 4 tablespoons of instant coffee.

This milkshake can be a morning favorite, because it takes only minutes to make which saves precious time in the kitchen. This drink gives me my fruit, my coffee and my calcium all at the same time. I love milkshakes all year round, especially when it's hot outside. They can be refreshing and filling at the same time.

I garnished my milkshake with a sprinkle of cocoa on top - like the dessert, but you can add whipped cream, chocolate syrup or chocolate shavings if you like. Have a great day everyone!

Coffee Banana Milkshake - Tiramisu !

1 cup of low-fat or skim milk
1 shot of espresso coffee
1 cup of vanilla ice cream
2 frozen bananas -sliced
cocoa to garnish

Pour the milk into a blender, then add the frozen bananas, ice cream and the coffee.

Blend until well combined. Pour into glasses and garnish on top with some cocoa. And serve.

Serves 3 (6 ounce glasses)

Thanks for stopping by!

Roasted Asparagus with Prosciutto and Cheese

2013-04-12T00:30:00.000-04:00

Thin asparagus spears, wrapped in crispy prosciutto with melted Swiss cheese roasted to perfection, makes this a divine dish to serve anytime.  Using a cured meat such as prosciutto along with Swiss cheese melted inside, adds amazing flavors to the asparagus, we like to call these "asparagus rollatini."

This is a super fast and delicious recipe for those who are short for time. Like me! It's best to use thin asparagus because of their "no need to steam or boil" before roasting. And it only takes about 10 minutes to prepare.  No need to add salt, because the prosciutto and cheese add enough flavor to the asparagus that no one will even notice it missing!

Roasted asparagus wrapped in prosciutto and cheese will make a pretty presentation as an appetizer.  No need to use a fork either, just pick one up and eat.  Kids will love them too. Best when served warm or at room temperature. Enjoy!

Roasted Asparagus with Prosciutto and Cheese

1 pound or bunch of fresh thin asparagus (about 35 spears)
6 slices of prosciutto
3 slices of Swiss cheese -cut in halves
extra virgin olive oil to drizzle
optional: pepper to taste

Rinse asparagus and cut off ends, about 3 inches from the bottom.
Using a non-stick baking sheet, layer one slice of prosciutto and place a piece of Swiss cheese in the center.

Place about 5 to 6 thin asparagus spears in the center. Start at one end of the prosciutto and begin to wrap them into a bundle.

Place the bundle onto the baking sheet. Repeat this process until all the asparagus have been wrapped. Lightly drizzle olive oil over them.
Roast in a preheat oven to 350 degrees for 15 minutes.
Remove and serve. Yields about 6 wrapped asparagus bundles.

Serves 6

Please let us know how we are doing? We would love to hear from you! Have a great weekend!

Best Risotto with Baby Peas

2013-04-10T00:30:00.000-04:00

My family thinks this is by far, the best risotto with baby peas they have ever tasted. So I quickly took photos before they completely devoured it. Risotto with baby peas is a creamy Italian rice dish simmered with sweet green peas, some broth, wine, herbs, parmigiano cheese and a touch of lemon. I love cooking this risotto for the family especially on those weeknights when I feel like making only a "one dish meal."

Risotto is a dish we need to monitor closely while cooking because it needs constant stirring until the rice is fully cooked. It's a little labor of love for sure.

I prefer to use the superfino arborio extra rice instead of the regular arborio rice because it has a delicate texture to the rice and it cooks faster! Superfino in Italian means "super fine" making this risotto a little more rich and creamier. I also used frozen baby green peas as the vegetable and added them only at the end, about 5 minutes before the rice was completely cooked. The green peas gave this risotto a lot of flavor while adding a tender crunch with every bite.

You can find superfino arborio rice in most Italian specialty sections and stores, but if you can't find it you can substitute with regular arborio rice. The difference is you will have to use 1 cup of rice with 4 1/2 cups of broth. We love adding sweet baby peas with this risotto, but I am sure you can use any fresh vegetables that are in season. Let us know if you have a favorite risotto, we would love to hear about it!

Best Risotto with Baby Peas

4 cups low-sodium vegetable broth or chicken - simmering
1 + 1/2 cups Superfino Arborio Extra rice
2 Tbsp. olive oil
1 Tbsp. butter
1 medium onion-chopped
1/4 cup white wine
2 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley
1 + 1/2 cups frozen baby peas - rinsed
2 Tbsp. parmigiano-reggiano grated cheese and some extra for serving
salt and fresh pepper to taste
1 tsp. lemon zest to garnish

In a small pot, add broth and bring to a low simmer.

Using a medium size pot, heat olive oil and butter on low heat. Add onions and saute' for 5 minutes, until the onions become softened and translucent.

Add rice and stir for about a minute. Add wine, stirring frequently until rice completely absorbs the wine. Slowly stir in the lemon juice.

Add simmering broth to the rice, one ladleful at a time. Continue to stir until rice completely absorbs all the liquid. Add another ladleful of broth. Continue this process until most of the broth is finished. Add the baby peas 5 minutes before you finish cooking rice. Taste the rice, it should be tender to the bite.

Stir in parmigiano cheese, fresh parsley, and add salt and pepper to taste. Serve immediately and top with some extra parmigiano grated cheese, garnish with lemon zest.

Serves 4 to 6

Pina Colada Protein Smoothie

2013-04-08T08:30:00.000-04:00

Today is Monday and it finally feels like Spring!  The weather outside is starting to warm up here and even though this is the allergy season (and my family all suffer with this every year), the one who suffers the most is my 15 year old daughter Elizabeth. She needs allergy shots and vitamins to help keep her immune system intact. So, I made her a protein smoothie to help her get her day started before she went off to school. And, I love them too!

I made this protein smoothie with a glass of Almond milk, a small banana, some fresh pineapple, shredded coconut and my protein powder. And it tasted like my favorite drink, the pina colada!  Elizabeth loved it!

I usually look for a protein powder that has plenty of vitamins, and at least 14 grams of protein per scoop, and you can use any protein powder with any smoothie. Protein smoothies can be a great way to replenish fluids and repair muscle, especially after a workout at the gym. It's a great "go-to" snack in the afternoon too. For me, its easy to make and gets my day started.

And since I love pina coladas, this was definitely one smoothie I had to try!  I have to tell you it was very filling and refreshing! Thumbs up on this one!

Here's a tip:  Don't throw out your bananas,  I keep mine in the freezer so I have them when I need them for a quick recipe, especially when they are ripe.

Pina Colada Protein Smoothie   (adapted from Saving Room for Dessert)

1 small frozen banana
2/3 cup vanilla Almond Milk
1/2 scoop whey protein powder
1 Tbsp. organic shredded coconut
3 chunks fresh pineapple
few ice cubes

Place all ingredients into a blender and blend for one minute. Pour into a tall glass and serve.

Serves 1

oops sorry, I accidentally left out the fresh pineapple.

Light Ricotta Cheesecake Recipe

2013-04-05T00:30:00.001-04:00

I know what you're thinking, who needs another cheesecake recipe, right? I promise you this one is different, even though I was skeptical myself when I decided to take our family's original recipe and experimented with it to recreate a lighter version.

Homemade Ricotta Cheesecake has been handed down in our family for over 25 years. It's a basic Italian cheesecake made with mostly ricotta cheese, milk , cream and lemon zest. But I wanted to modify this recipe in order to create a ricotta cheesecake with a much smoother and creamier texture to it, similar to that of a New York cheesecake -but without all the fat and calories.

With only 3 attempts, I achieved the smooth and creamy texture I was looking for with our ricotta cheesecake, and with less the calories and less the fat than most cheesecakes out there. I made it for Easter Sunday and served it fresh strawberries.

Everyone didn't say a word, they just kept eating it. When they finally came up for air, they gave it a thumbs up! They said it was "crazy delicious" and that it tasted "very light, very smooth and very creamy with a refreshing flavor of lemon to it." I was even surprised !

I used whole milk ricotta cheese (Polly-O) with Philadelphia Whipped cream cheese along with half & half, which gave this cheesecake its light and creamy texture. In fact, the whipped cream cheese along the half and half also helped cut the calories and the fat by 50%, which was an added plus!

It's an easy recipe to follow. If possible, make this cheesecake 2 days ahead. The longer you refrigerate, the better it will taste. All you need is some powdered sugar on top and some fresh berries on the side. I think you will enjoy this one!

Light Ricotta Cheesecake Recipe

1 + 1/4 cup graham cracker crumbs
3/4 cup sugar (divided)
1/4 butter- melted
cooking spray
3 eggs
1/2 cup flour
1 Tbsp. vanilla extract
Zest of one lemon (about 2 Tbsp.)
11.5 ounce whipped cream cheese
2 cups Ricotta Cheese
1 pint Half & Half
powdered sugar to garnish

Preheat oven to 350 degrees.
Using a 10 inch spring form cake pan, lightly spray the sides with cooking spray.
In a small bowl, combine melted butter with 1/4 cup of sugar and graham cracker crumbs. Press firmly on the bottom.
Bake in a preheated oven for 5 minutes. Remove. Set aside.

Meanwhile, in a large bowl, beat eggs with an electric hand mixer on high speed.

Beat until smooth 1/2 cup sugar, flour and vanilla extract.

Add whipped cream cheese, beat until smooth.

On lower speed, slowly beat in ricotta cheese, half and half, and lemon zest.
Beat until very creamy and well combined. Slowly pour cheese mixture into crust.

Bake at 350 degrees for 1 hour.

Carefully remove from oven and place on counter or rack to cool for 1 hour. The cheesecake will appear high like a souffle, but will shrink down as it cools. Refrigerate for a few hours or overnight is best. Before you serve, run a knife around the edges of the pan then open the clip. Serve with fresh berries on top or on the side. Garnish with some powdered sugar.

Serves 7 to 9

Options / Additions:
1. Stir in 1/2 cup of finely chopped almonds into the batter before baking. This will give a grainy texture to the cheesecake, very similar to most Italian ricotta cheesecake.
2. Try orange zest instead of lemon.