Fifi's Fine Foods

ROAD TRIP CHICKEN WINGS!

2013-08-26T12:59:00.000-04:00

Howdy Everyone! Sorry it's been a while since I've posted. I think this may be my last post. I promise though, that you will find this easy, fun, and delicious recipe to be a perfect Grand Finale!

Today I am sharing another family tradition. As my husband was growing up, his Mom would always cook up a batch of these chicken wings for the family to eat whenever they went on a road trip. It was something they all looked forward to! After we got married, she made them many times for us as a farewell gift for our road trips. Eventually I started making them on my own, and they always come out finger lickin' good! They are also great & portable for picnics or buffets.

But truth be told, there is nothing quite like pulling into a gas station at 1:30 am, and munching on some buttery chicken wings while you "fill 'er up!! (Randy's favorite part is throwing the bones out of the window at 75 mph.)

NOTE: be sure to have hand wipes in the car with you.

ROAD TRIP CHICKEN WINGS

INGREDIENTS & DIRECTIONS:

4 lbs of chicken wings, cut in half

2 roasting pans (disposable are fine)

2 sticks of butter, sliced and distributed over raw chicken in pans

Lots and lots of paprika, sprinkled over every piece of chicken

Garlic powder, sprinkled heavy or light depending on your taste

Salt & pepper, also according to your taste

Preheat oven to 425 degrees. Cook chicken, turning occasionally, until sizzling and crispy. Then broil for about 5 minutes, to really crisp them up. Let cool, wrap in heavy duty tin foil, and hit the road!

I hope you have enjoyed my blog posts over the last few years. I have really enjoyed sharing them with you! May all your adventures in cooking and eating be fun, "fine", and fabulous! XOXO

High Tea at the Ponte Vedra Lodge and Club

2013-05-07T13:33:00.000-04:00

Hello Darlings!!! Today's post is all about a wonderful little experience called "High Tea". It is offered everyday, 3pm at The Ponte Vedra Lodge and Club in Ponte Vedra Beach, Florida.
In order to enjoy this complimentary taste sensation, you need to do one of three things:
1) Join the club
2) Attend as a guest of a club member, or
3) Be a registered guest of the Lodge and Club Hotel.

My wonderful in-laws, Jim and Barbara Carter, are members of the club, so we are fortunate enough to attend High Tea whenever we are visiting them in Ponte Vedra. We love it! So I am going to tell you all about it, Foodie Friends! I guarantee you will get some fabulous planning ideas for your next party!

First, you are warmly welcomed by two fine gentlemen at the lovely entrance to the Club. As you enter, it feels grand yet cozy, with the ocean just steps away...

The lobby is spacious with lots of comfy seating and fresh flowers.

Then its time to head up the stairs, just in time for high tea!

Piping hot water is ready and served in lovely silver. They offer a variety of teas as well as iced tea and iced water for those not looking for a warm drink.

I love the little teapots! You bring them to your table after you have chosen

your tea and hot water. After steeping for a few minutes, just pour and enjoy.

Next comes the best part! They serve tea sandwiches, scones, and

desserts on a triple tiered server! It's simply delectable!

(I'm just trying to sound fancy, ha ha)

By far, my favorite tasting treat are the homemade scones! I spread a little

lemon curd on top, close my eyes, and suddenly I feel as if I am on

an episode of Downton Abbey...

We did a little research, and it is traditionally called "High Tea" because it used to be served on high or tall tables. I'm guessing the more modernized version is to serve the treats on tiered servers or cake pedestals, thus making them "High".

Needless to say, the view at The Ponte Vedra Lodge & Club is

delightful, even on a dreary day! I hope you enjoyed learning about "High

Tea" as much as I did! Ta Ta for now!

EASY CHICKEN TACO SOUP

2013-04-09T15:42:00.000-04:00

Prep Time: 15 Minutes

Cook Time: 7 Hours

Attention all Foodie Friends with a slow cooker!!!

This one dish wonder is a hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with white meat chicken. It's deliciously finished with Cheddar cheese & Sour cream, then served with your favorite tortilla chips!

My instincts told me that this would be a crowd pleaser, so I bravely decided to serve it to guests my first time making it. What a hit!! Everyone loved it.

Made mostly of canned ingredients that are easily found in the grocery store, this tasty soup lets the slow cooker do the work so you don't have to! This recipe makes 6 servings.

Ingredients:

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn,

undrained

1 (8 ounce) can tomato sauce

2 (10 ounce) cans diced tomatoes with

green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken

breasts

Shredded Cheddar cheese

Sour cream

Lots of tortilla chips!

Directions:

1.	Place the onion, chili beans, black beans, corn, tomato sauce, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.	Remove chicken breasts from the soup, and allow to cool long enough to be handled. Cut chicken into bite size pieces and put chicken back into the soup. Continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and your favorite tortilla chips. Muy facil y delicioso!!!

INSALATA MISTA

2013-03-18T14:01:00.004-04:00

Having just re-watched the movie "Julie & Julia", I feel inspired to dig thru my cookbooks and make something really tasty. But no worries, I am not going to attempt "Beef Borgonion" like Julia did.

With Springtime coming (and thus diet season approaching,) I am in search of a main dish salad.

I pulled out my copy of The Silver Spoon cookbook. I would describe The Silver Spoon as an Italian version of Joy of Cooking. This cookbook is HUGE, with only a few photos, but over 1200 pages of really worthwhile, authentic Italian recipes!

I settled on making "Insalata Mista Al Tonno", a mixed tuna salad.
Here is the recipe: (makes four servings)

9 ounces of canned cannellini beans, drained and rinsed
1 bunch of arugula, rinsed
1 radicchio, trimmed
1 red bell pepper, halved seeded and cut into strips
1 celery stalk, cut into thin batons
1 round fennel bulb, trimmed and thinly sliced
2 tomatoes, cut into wedges (or use grape tomatoes)
9 oz canned tuna in oil, drained and flaked
1/2 cup pitted black olives
4 tablespoons olive oil
Pinch of dried Oregano
Salt & Pepper

Put the beans, arugula, radicchio, bell pepper, celery, fennel, and tomatoes in a salad bowl. Add tuna and olives. Whisk together olive oil, oregano, and pinch of salt and pepper in a bowl. Pour dressing over the salad, toss and serve. Some crusty Italian bread and chilled Pigno Grigio would complete the meal nicely if so desired. (Or, just a large glass of water with lemon is perfect if you are trying to trim down for Spring!)

This main dish salad is a real winner! It's delicious, healthy, colorful, high protein, low carb, and super tasty! You can make it earlier in the day and then refrigerate until you are ready to serve it. Then, get ready for the thundering applause...another midweek-meal success story! Woo hoo!

FAVORITE CHICKEN & FAR EAST SLAW

2013-02-26T12:49:00.000-05:00

FAVORITE CHICKEN & FAR EAST SLAW

Um, Hi Everybody!! I know, I know, you are probably saying "Fifi who?" Well, it's true, I have finally recovered from a very severe case of writer's block. I am back to blogging!

I figured I would jump start my food blog again with two recipes, one that I have been making for 25 years, and one that I made for the first time last week. Both are super easy and yum.

We call this "Favorite Chicken" in our house because it tastes sooo good & goes with almost any side dish. Plus the leftovers taste superb cold (a good "grab and run out the door" lunch) as well as in a sandwich with roasted peppers and mozzarella, or even sliced up over a salad. I usually make a big batch so that we have extra during the week. It's even tasty enough to serve to dinner guests, especially with hot peppers or chimichurri. :-)

Ingredients:
2 pounds of boneless, skinless chicken breast pounded and cut into serving size portions
2-3 eggs, whisked in a mixing bowl
2 cups of Italian bread crumbs in a mixing bowl
olive oil
vegetable oil

Heat about 1/3 cup of both oils together in a large fry pan. Let the oil get really hot. Meanwhile, thoroughly immerse the pounded chicken into the eggs. Let the excess drip back into the bowl. Then, dip into the bowl of bread crumbs, completely coating the piece of chicken. Place in sizzling oil in fry pan. Fill pan with pieces of chicken and let each piece slowly brown, thoroughly on each side. Once cooked, remove each piece and place on serving platter. That's it! You wont believe how juicy and tasty it will be.

Next I will tell you about Far East Slaw. You see, we use crushed red pepper at the dinner table quite often, so I buy a large container of it at Costco.

On the back of the container, McCormick lists a recipe for Far East Slaw. So one night the family was like "When are you gonna make this Far East Slaw?! We wanna taste it!" (which is understandable since they have sat there and looked at the recipe so many times while eating). I went out and got the ingredients, and made it the very next night, changing a few things to my liking. Another easy and delicious recipe! It definitely has a distinct Asian taste to it. Next time I think I will add cooked chicken breast and sesame seeds, and serve it as a main course salad.

Ingredients:
1 (16 oz) bag of fresh coleslaw mix
1 cup of chopped radishes
1/3 cup rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper

Mix all ingredients together, toss and refrigerate. Serve cold.

So there you have it folks! Something old, something new, everything Fifi-tastic! Thanks for following my blog and I promise to keep sharing Fabulous things with all of you, my Foodie Friends! XOXOX

PARTY THEME! Indoor Picnic

2012-06-28T15:33:00.000-04:00

Who says a picnic has to be outdoors? Some days its just too hot & humid, or too rainy. But you can still have an indoor picnic! With a little creativity, its a fun and easy party theme! Here is a sample menu:

Platter with Cheese, Crackers & Salami for Easy Appetizer

"Hard" Lemonade & Summer Brews for Cocktails

Regular Lemonade & Sweet Tea

(Use Mason Jars as drinking glasses & Checkered tablecloths)

Buttermilk Oven Fried Chicken

Fresh Corn on the Cob

Garden Salad

Potato Salad

Baked Beans with Bacon

FOR DESSERT:

Friendly's Wattamelon Roll and Fruit Salad Basket !!!

HOW FUN IS ALL THAT?? And of course, this can be an outdoor menu as well!! If time is your enemy, many of these items can be store bought instead of homemade. (We won't tell 'em...) If you haven't tried the Friendly's Wattamelon Roll, you are in for a treat. Plus it is available at many grocery stores. (the little "seeds" are actually chocolate chips!) GOTTA LOVE SUMMER.....

Mohonk Mountain House's Heirloom Berry Buckle

2012-05-26T09:16:00.001-04:00

Renny Northrop 1943-2012

This post is dedicated to a very dear friend, Renny Northrop. She lost an 18 month battle with cancer this past March. I have known Renny and her family since my childhood. Renny was a unique and wonderful person, with many friends and lots of good qualities. She is very sorely missed.

Amongst many other things she enjoyed, she loved desserts! Yet somehow she always managed to keep her girlish figure. She also loved Mohonk Mountain House in New Paltz, NY. It was one of her favorite places to visit. (http://www.mohonk.com/) She brought this recipe home with her after one of her visits to Mohonk.

Please enjoy this recipe in her honor!

And always remember to show the people in your lives how much you love them.

Heirloom Berry Buckle

2 cups flour
1/2 cup butter
1 cup milk
4 tsp. baking powder
2 cups sugar
4 cups fresh berries -any combo of raspberries, blueberries, blackberries, or strawberries. (Frozen berries may be used, but must be heated first.)

Directions:
Preheat oven to 375 degrees. Grease a 9 x 9 inch pan. Cream butter and 1 cup of sugar. Add dry ingredients and milk alternately.

Mix berries and remaining sugar, then pour on top of cake batter. Bake for about 40 minutes. When cooked, some berries will be on the bottom. Serve as is, or with whipped cream or vanilla ice cream.

Please share this post with anyone who knew and loved Renny. Or that might love the Berry Buckle!!

Paulie's Zuppa di Pesce

2012-05-17T06:48:00.002-04:00

PAULIE'S ZUPPA DE PESCE

This is an amazing recipe from our friend Paul Brusaschi. He is technically from Australia....but between his last name and the way he cooks, he definitely has to be part Italian as far as I am concerned. After eating this "fa boo" meal at his house, he texted me this recipe while waiting for a bus in NYC. He knows the recipe by heart?? Now that is a real chef!!

Rather than the usual format, I am going to share it with you the way he texted it to me....

"Brown 2 onions, shallots, chopped celery & garlic in olive oil. Then add one large "tin" (that's "can" to us Americans) of crushed tomatoes, some dry sherry, and 3 cups of stock, fish stock if possible. Then add thyme, oregano, 1/2 tsp. saffron, salt and pepper to taste. Then add small red "spuds" (potatoes) cut into quarters, and bring to a boil. Simmer for 15 minutes. Add seafood (Paul used a white fish cut into small pieces, mussels, and shrimp). Then cook for 10 minutes. Garnish with parsley, and serve with a good, crusty white bread. Done!"

Well, before blogging about it,I had to go ahead and try making it myself. Here goes!

Ahh, the kitchen had already begun to smell AMAZING.

I knew I was on the right track. I did not have fish stock, so I used organic chicken stock. I found a medley of small gourmet potatoes at Costco. They were red, white and a beautiful purple. As far as the seafood goes, I used calamari rings, shrimp, scallops, and mussels. My shrimp were on the small side; next time I will use larger shrimp, like Paul did, for more "wow" factor.

The parsley was an amazing finishing touch. So if you want to cook something fairly easy that tastes like it came from a restaurant, This is a perfect dish for guests! I made enough for 8 people with leftovers. It even tastes good the next day.Serve it with a loaf of crusty bread (for mopping up the juices!) and a nice bottle of white wine.

Also. keep an empty bowl on the table for the mussel shells, and the shrimp tails if you left them on. If you desire to enjoy the full seafood experience, then order some plastic lobster bibs on the Internet. Fabulous!!

You will see what I made for dessert in my next post!

Ciao for now...

Dee-Licious Sri Lankan Dinner!

2012-04-17T14:19:00.002-04:00

Hello Foodie Friends! I know you have been waiting very long for this special post! Thank you for your patience. A dear friend of mine, Dee Gunawaithe, is from the lovely and amazing Land of Sri Lanka. Dee is an absolutely fabulous cook! She loves to cook, and make people happy with her delicious concoctions.

She came to my house one day recently, and taught a group of our friends how to cook several Sri Lankan dishes. She works so fast in the kitchen that it was hard to keep up with everything she was doing!! We took notes as best we could, and today I am going to share 2 of her recipes with you. Dee, like any professional cook, does not use exact measurements, so I have tried to give you an idea of how much she used of each ingredient. You can add more or less of anything depending on your taste. Give these recipes a try. You wont be sorry!

Chicken Curry (so tender and yummy)

6 lbs of chicken, cut into cutlet pieces

½ onion, sliced

½ inch thick slice of ginger, minced

3 small hot peppers, sliced down the side to open but left whole

7-8 cloves of garlic, minced

7 tablespoons veg. oil

1 tablespoon chili powder

1 tablespoon cumin powder

6 oz tomato paste

Less than one tablespoon tamarind

Salt, to taste (Dee uses lots!)

1 ½ cans coconut milk

Water

Directions-

Mix onion, ginger, pepper, garlic in large saucepan and saute with the vegetable oil on high.

Add chicken into spices, turn to low.

After evenly covered, add chili powder, cumin, tomato paste, tamarind, salt and coconut oil. Also refill the empty can 1 ½ times with water, getting the coconut off the edges of the can and pour that in too. Mix evenly and leave on high for about 2-5 minutes..

Switch to low, cover and let it cook for about 20 minutes.. garnish with parsley and serve.

What a magnificent main course!

Sri Lankan Rice (this is no ordinary rice, let me tell you)

10 cups white basmati rice

½ onion, in long slivers

6 cinnamon sticks

7-8 cardamom (nuggets?) cracked open with the handle of a knife

5 tablespoons vegetable oil

14 cups cold water

Directions-

Rinse rice in strainer

Saute the onion slivers, cardamom, and cinnamon sticks in the vegetable oil in a large saucepan on high for about 5-7 mins..

After sauteed, put all ten uncooked cups of rice in sauce pan with mixture. cook that way for a few minutes.

Then, pour all of the cold water into the rice and spices. Bring to boil on high.

Turn to low after boiling.

Turn and stir periodically until water is absorbed.

Dee cooked so many different things that night! It was fabulous.

Hopefully Dee will teach me more Sri Lankan cooking techniques soon. Thank you Dee, for an amazing meal!

Quick Bites: Mom's Icebox Cake

2012-02-08T15:32:00.001-05:00

There are certain foods that just instantly bring back fond memories of being a kid, aren't there? For me, my Mom's Icebox Cake is definitely one of them.

I am thinking it was called Icebox Cake because instead of baking it, you let it sit in the refrigerator to set. Then it is ready to serve. I asked my Mom to make it so I could take a picture of it and share the recipe with you, my foodie friends! It's fast, easy, and delicious!

MOM'S ICEBOX CAKE
One box of graham crackers (Mom uses plain)
Two boxes of cooked (or instant) pudding, prepared as directed (Mom uses butterscotch)

Then just cover the bottom of a 9"x13" Pyrex baking dish with a thin layer of pudding. Then cover the pudding with a tightly fit layer of graham crackers. Continue alternating layers of pudding and graham crackers until there are 3 layers of pudding and 2 layers of graham crackers (pudding on top and bottom). Then let it sit in the fridge for a few hours, slice into squares, and serve with whipped cream.

Mmm, now that is good!

NEXT POST: Dee-Licious Sri Lankan Dinner!!!!

YUMLICIOUS PUMPKIN TRIFLE

2012-01-22T19:03:00.001-05:00

This blog post is ode to my dear friend Jayne. She is a very self-sacrificing person and does many wonderful things. On top of all that, she makes a killer Pumpkin Trifle! I tried it many years ago, and it was love at first bite. Recently she prepared it for us again. This tasty dessert screams "comfort food"! It's perfect for Fall and Winter months, while sitting in front of the fire with a blanket and some hot cider.

If you don't have a trifle bowl, do get one! They can be found at many stores for around $15. Besides being great for trifle,they make wonderful bowls for fruit salads, etc; a worthwhile investment! Here is Jayne's secret recipe:

PUMPKIN TRIFLE

1 Trifle dish (see photo)

1 package gingerbread cake mix, prepared and baked

1 3oz pkg butterscotch pudding, instant

( I couldn't find instant so used cooked type and cooled)

1 (15oz) can pumpkin

1 ts. cinnamon

1/4 teaspoon each ground ginger, nutmeg and allspice

l (12oz) whipped topping.

After gingerbread cake is baked, cool and then crumble.

In a bowl whisk pudding ingredients together until slightly thickened. Let stand until soft set. Add pumpkin and spices. Alternately layer cake crumbs, pumpkin/pudding mixture, whipped topping, etc. until trifle bowl is full. Chill and serve cold. Makes 12 to 15 servings. Yum Yum!!!

Penne with White Beans and Tomatoes

2012-01-02T20:26:00.000-05:00

You probably thought I was never going to blog again, but here I am! You may be wondering what happened to me.... Well, my whole life changed one night in early November. We had a relaxing evening planned of wine & take out Thai food on the couch while watching TV. Anyways, we ended up watching a food documentary, FORKS OVER KNIVES.

FORKS OVER KNIVES examines the claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods. As I watched, I could feel myself choking on my Pork entree.... The documentary definitely encourages a plant-based diet. (Why hadn't I just put on the new Sherlock Holmes movie or something??) Anyway, if you want to know more about the documentary, check out the website: www.forksoverknives.com .

Well.... when the movie ended, my husband Randy made a proclamation that we, as a family, would change the way we eat, and that we should start the very next day! He has long been a believer in the Anti-Inflammatory Food Pyramid created by Dr. Andrew Weil. Here it is.

(see below)

This was definitely going to be a big change for us! This meant eating a lot more vegetables than we had been. We also were used to eating lots of chicken, beef, pork, etc. as well as stuff like ice cream and of course, Italian bread. The first few times I went food shopping, my head was SPINNING as I tried to figure out what to get and prepare, that could still be as tasty and appealing as before.

Little by little, I've slowly figured it out, and I am once again excited about food-blogging! We have been doing a great job of sticking closely to the food pyramid, and we still have treats like steak or cheesecake a few times a month. Everything in moderation, right??

The funny thing is, the recipe I am sharing with you today is one I have been making since I was a newlywed. (That is 23 years ago, in case you are wondering) It's yummy, easy and filling. (Not to mention that it would get a "thumbs up" from Dr. Andrew Weil!) It's a perfect meal for a chilly winter evening!

PENNE WITH WHITE BEANS AND TOMATOES
1 pound penne pasta (now I use brown rice pasta, but regular tastes great also)
1 can cannellini beans, drained
8 tablespoons extra virgin olive oil
4 cloves of garlic, chopped
1 bunch fresh sage leaves, stems removed
1 large can plum tomatoes, drained and chopped
salt and pepper to taste
Parmesan cheese (as garnish)

Heat the olive oil in a large saucepan over low heat. Add the garlic and sage leaves and saute', stirring frequently, for about 2 minutes. add the tomatoes and season with salt and pepper. Simmer for about 15 minutes. Add the beans, and cover the pan with the lid slightly ajar and simmer for about ten more minutes.

Meanwhile, bring salted water to a boil and cook the penne until al dente. Drain the pasta and transfer to the saucepan containing the bean and tomato mixture. Stir well to coat the pasta, and then spoon out into individual bowls. Sprinkle with Parmesan cheese and serve at once.

Enjoy! And have a healthy start to 2012!!!

More Fashion, Food and Fun at The Far Hills Race Meeting

2011-10-26T23:12:00.000-04:00

Yay! This is my 50th blog post!!! And what better topic is there for today's post, other than the 2011 Far Hills Steeplechase!

You may remember last years post on this annual horse racing event:
http://fifisfinefoods.blogspot.com/2010/10/newsflash-fifi-finds-fabulous-food-and.html

This year was just as fabulous for people watching, food watching, and (oh yeah) horse racing! Check out some of Fifi's Fine Photos!

There were Foxes & Other Fun Things:

There was Fashion:

And there was Food!!!

The weather was perfect, a crisp autumn day in the country. A good time was had by all! And the kids always enjoy the "clean up" part at the end......

Many thanks to all my readers for following Fifi's blog! Please subscribe (it's free) if you haven't already. Ta Ta for now :-)

Gotta Love Zucchini...Why and How

2011-09-26T12:01:00.000-04:00

Believe it or not, zucchini is botanically a fruit! However, in gastronomic terms, it is considered to be a vegetable. This cylindrical-shaped fruit has many nutritional benefits, and is low in calories! One medium-sized zucchini has just 25 calories in it, making it an ideal stomach-filler for those trying to lose weight. It is rich in Vitamin C, which is a powerful antioxidant and has anti-inflammatory properties. It's also a good source of vitamin B6, riboflavin, manganese and a lot of other nutrients. Gotta love zucchini!

There are many ways to enjoy this nutritional treat. You can use it in place of cucumbers in a green salad. You can slice it up and eat it with dip.
You can also make Zucchini Fries, Mmm!

Zucchini Fries are a great alternative to traditional, potato fries. Try them alongside a burger or panini sandwich.
Another option is to make Zucchini Cheese Squares.

When I was a kid, my Mom always served Zucchini Cheese Squares piping hot, with Chicken cutlets. Then we would eat the leftovers the next day, as breakfast, lunch or a snack, right out of the refrigerator. Below you will find the recipe for both of these fabulous side dishes!

Zucchini Fries
2-3 fresh zucchini (depending on size)
3 eggs
2 cups Panko crumbs

Preheat oven to 400 degrees. Slice up the zucchini (skin on) in long strips, not too thin but not too thick. (Think steak fries.)

Crack the eggs into a bowl and stir until mixed well. Dip the zucchini slices in the egg and then the Panko crumbs. Make sure they are coated well and then place on well greased cookie sheet. Sprinkle the leftover Panko crumbs on top and place the cookie sheet in the oven.

Bake for 20-30 minutes, checking occasionally. Briefly turn the oven to Broil and let them crisp up before removing from the oven. Let cool for a few minutes, and serve!

Zucchini Cheese Squares

3 large zucchini, thinly sliced

1 large onion, chopped

2 cloves of garlic, minced

2 tablespoons olive oil

8 eggs

4 tablespoons milk

1/2 cup seasoned bread crumbs

2 teaspoons dried oregano

2.5 cups shredded cheddar cheese

salt and pepper to taste

Preheat oven to 325 degrees. Saute zucchini, onion, and garlic in oil for 5 minutes.

Beat together the eggs, milk, bread crumbs, and seasonings. Add cheese to mixture, then gently stir in zucchini mixture.

Bake in a greased 9x13 baking dish for 35 minutes. Make sure the top is golden brown before removing from oven. Let cool slightly and cut into squares. Serve!

I hope this post has inspired you to eat more zucchini and reap the health benefits, as well as enjoy the taste!! Ciao!

Ayy, C'mon, Eat Some STROMBOLI!

2011-09-07T01:19:00.004-04:00

"Whatsa matta?? You-a no hungry??"

You can never eat enough to please an Italian Momma. But you can cook just like an Italian Momma with this easy recipe for Stromboli!!!

It's at its finest when sliced up as a party appetizer. But it's also perfect too, cut in large slices as a lunch/sandwich. You can be so versatile with your ingredient choices...the possibilities are endless!!! This easy recipe is definitely one of my "secret weapons". I sort of can't believe that I am even sharing this prize winner, but here goes!

The basic ingredients are pizza dough (bought fresh or frozen at the grocery store), Cheese, Meat, and Veggies (optional). Here is a list of suggested ingredients that I have used in the past:

Pepperoni & Mozzarella

Pepperoni, Mozzarella and Pesto Sauce

Salami, Provolone, Green Peppers and Onions

Salami, Mozzarella, Parmesan, and Fresh Arugula

Anyway, you get the idea. First defrost your pizza dough (if it is frozen). Then let your pizza dough sit out at room temperature until it's raised and pliable.

Preheat your oven to 450 degrees. Spread some flour on the counter and roll the dough on it until it is covered with flour. Then use a rolling pin to roll your dough flat and long. (Or for you adventurous folks, you can try spinning it in the air with your hands! Tee hee :-)

Next spread the desired amount of ingredients (Cheese, Meat, etc) out on top of the dough.

When I make it my motto is: The more cheese, the better!!

In this photo I used Salami, Mozzarella, and Fresh Arugula.

Then carefully roll the Stromboli longways, as tight as you can, and be sure the edges are all tucked in, and sealed with dough. Transfer to a greased cookie sheet. Slice deep diagonal lines across the top of the Stromboli so air can escape. Brush the entire top and sides of your Stromboli with melted butter. In a pinch, you can spray it generously with Pam Cooking Spray.

Place it in the oven and cook for about 25-30 minutes; until golden brown and cheese is bubbling out. Mmm.

Let it cool on a rack, and then slice into desired size pieces. I have made this recipe countless times. There are never, EVER any leftovers. Mangia!!!

NOT YOUR AVERAGE STICK OF BUTTER...

2011-08-29T16:26:00.000-04:00

I must admit, I am a massive lover of cilantro. Plus I really enjoy the smell and taste of fresh lime too; so if you are like me, this recipe for Lime-Cilantro Butter will be RIGHT up your alley.

My friend Heather hosted a wonderful southern barbeque last month, in spite of the fact that it was raining BUCKETS that day. Her husband Jon bravely fought the elements to grill the corn outside, and then we slathered this magnificent lime-cilantro butter on it.....SOOO YUM.

I have made it a few times since then, and found that it is also a treat to spread on bread, baked potatoes, steak etc., whatever your heart desires!

Make some in advance and just keep it on hand in the fridge for an impromptu serving option. Just a smackerel of this stuff will certainly arouse one's taste buds. Verry impressive....

"Excuse me, but could you please pass the Lime-Cilantro Butter?"

SEE WHAT I MEAN??!! Anyway, here goes the easy ingredients and instructions. You too, can prepare this savory delight....

2 sticks unsalted butter, softened

2 tablespoons freshly squeezed lime juice

1 teaspoon lime zest

1 teaspoon sugar

1 teaspoon salt

1 cup chopped fresh cilantro

You can either mix all the ingredients by hand or use a mini processor like I did.

If you would like to add some visual interest, you can form it into a creative shape using a knife, mold, etc. before chilling. But no matter how you serve it, your guests will LOVE the way it tastes! Let it get to room temperature for a few minutes before serving.

Note: You may first want to check and see if anyone you are serving is allergic to cilantro. (I know someone who is, and it aint a pretty scene) Otherwise, enjoy!!!

SURF & TURF KABOBS

2011-08-09T13:10:00.000-04:00

If you are a "Foodie", today's post will most definitely blow you away......

My Nephew Jon is passionate about food. Well...actually that is an understatement. He doesn't view his meals as merely "sustenance". He views most every meal as a multi-sensory "experience".

When Jon finds a recipe that looks appealing to him, he will take it, and put his own personal twists on it, to even make it better! This recipe is an example of his gastronomic talent. Just in time for grilling season!!

SURF & TURF KABOBS

Ingredients:
1.5 lbs of ground meat of your choice (Jon chose to use a mixture of ground turkey and ground Chorizo sausage meat)
2 tsp. kosher salt
4 garlic cloves, minced
1 cup coarsely grated red onion
1/2 cup chopped cilantro
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp freshly ground black pepper
2 lbs med/large shrimp, peeled, deveined, and cooked (tails off)
Vegetable oil (for brushing)
Wooden or metal Kabob skewers

Directions:
Place ground meat into large bowl. Add salt, garlic, red onion, cilantro, cumin, red pepper flakes, & black pepper. Mix all ingredients together very well, using your hands. (Hint: wear disposable latex gloves or make sure your hands are freshly washed!)

Look, it's beautiful already!! Next, skewer four or five shrimp per kabob. Then, also using your hands, mold enough of the meat mixture around the skewered shrimp so that the shrimp are mostly covered (see photo below)

Place kabobs on cookie sheet, and chill in your freezer for about 20 minutes. This firms up the meat so that your kabobs stay intact while grilling. All of the above can be done up to 6 hours ahead of time. Just cover and chill until you are ready.

Brush kabobs with oil and grill, turning occasionally until nicely charred and cooked through, 6-8 minutes per side.

We enjoyed these magnificent Kabobs with Rice & Tzaziki Sauce. The spicy meat mingled perfectly with the taste of the shrimp, and we found that one kabob per person was quite filling. He made them again for us with just the ground turkey (no chorizo) and it was just as delicious! Maybe just a little less spicy-hot.

It's already been several days since we ate these. But if I close my eyes, I can still imagine the authentic Mediterranean flavors in my mouth. Mmm....

I think I am guilty of being passionate about food as well.

Please! Leave a comment letting us know what you think about this recipe!!! Thanks :-)

Quick Bites: Black Bean & Corn Salad

2011-07-26T14:27:00.000-04:00

Hi Y'all!
I desperately need to tell you about a quick and easy salad that is perfect for summer BBQs, and it lasts in the fridge for several days so it's great for a leftover lunch on the go. Plus it doesn't hurt that it is a major crowd pleaser.

So easy! You pretty much throw all the ingredients together, chill it in the fridge, and it is ready to serve. Here are the ingredients:

2 cans of black beans, drained
2 cans of corn, drained
2 pints of grape tomatoes
1 red onion, chopped
2 avocados, skinned and cut into small pieces
1 bunch of fresh cilantro, washed and chopped
juice of 2 fresh limes
Olive Oil, Balsamic Vinegar, Salt & Pepper, to taste

Stir all ingredients together, and cover and chill in fridge for at least an hour. So yummy!!! Not to mention that it's full of healthy ingredients.

Enjoy and stay tuned... my next post is about a grilling concoction that will BLOW YOU AWAY!
Love, Fifi

JALAPENO POPPERS

2011-07-11T14:52:00.002-04:00

(Press Play button to get yourself in the mood for this smokin' recipe!)

You are gonna LOOOOVE this homemade version of jalapeño poppers recipe that I got from my friend Serena. So fresh tasting, and definitely HOT HOT HOT! Perfect for a summer BBQ, maybe with some icy cold Cerveza. (That's what I'M talkin about!)

Serena's Jalapeño Poppers
(makes 12)
6 fresh jalapeño peppers
2 slices of bacon (or more if desired)
8 oz cream cheese, softened
4 oz cheddar cheese, shredded
dashes of salt, pepper,onion powder and cumin
Panko bread crumbs
4 tablespoons butter, melted

WEAR GLOVES. (You will be sorry if you don't)
Wash the peppers, cut them in half and clean out the seeds and membrane.

(Ok, you can take your gloves off now) Preheat oven to 400 degrees.
Cook bacon and crumble into little pieces.
Mix together the bacon pieces and cream cheese until soft and combined in a small bowl. When smooth add the cheddar cheese and seasoning.

Put a little bit of Panko crumbs in each pepper half. Use a spoon to fill the pepper halves with the cheese mixture, pack it in there tight. Generously sprinkle Panko crumbs on top of each pepper, then pour or brush melted butter over top of each pepper.

Place on baking sheet and bake for 15 minutes, until peppers have wrinkled and Panko topping has browned. Let cool for at least 2 minutes, and enjoy!!!

How u feelin'...HOT HOT HOT!

PASTA RAPIDO! Quick & Delicious

2011-06-25T00:04:00.000-04:00

Whew! I just got over a terrible case of writer's block. Sorry!

I hope this yummy, easy recipe will make up for it. It's called Pasta Rapido, and I've been cookin' this stuff for at least 20 years. I usually make it as a side dish for breaded chicken cutlets, but it's hearty enough to stand on it's own if you prefer.

You know where I got this recipe from? One of those good old fashioned Sunset paperback cookbooks. The collection of Sunset cookbooks definitely fall into the "oldie but goodie" category. You may want to pick one up if you see any at a yard sale this summer.

PASTA RAPIDO

1/2 cup olive oil
2 small dried hot red chilies, broken into pieces
3or 4 cloves of garlic, minced or pressed
3/4 teaspoon salt
1 bunch fresh parsley, chopped (I usually use Italian parsley, but we had some fresh curly parsley from the garden so I just used that this time, and it tasted just as good)
1 lb your favorite pasta (we like thin spaghetti)

Start salted water boiling for pasta. Then heat olive oil over low heat in medium saucepan. Add chilies and cook until they begin to brown.

Add garlic and cook for about 30 seconds or until limp (do not brown). Add salt and parsley and cook, stirring occasionally, for a few minutes more. Remove from heat.

Your water for the pasta should be boiling by now, so add the pasta and cook until Al dente. Drain, toss with your freshly made mixture of parsley goodness, and it is ready to serve. We always like it topped with a few shakes of Parmesan cheese.

It's quick ("rapido"), easy, and delicious! Mangia!

BLING PRETZEL RODS

2011-06-05T23:55:00.000-04:00

The first time I laid eyes on these little goodies, I was spying around at the Far Hills Steeplechase (see blog post: http://fifisfinefoods.blogspot.com/2010/10/newsflash-fifi-finds-fabulous-food-and.html)

What a fun, portable treat, right?! Then recently my friend Marion brought over a huge box full of chocolate covered pretzels! She found them at a bakery called Randazzo's in Raritan, NJ. They were the classic pretzel shape, coated with chocolate, and an awesome variety of tasty, "Blingy" toppings. By the time I got my camera ready to take a picture of these fabulous treats, this is all that was left on the platter... :-(

But anyway, you get the idea... they were very popular.

I recently decided to attempt making them myself. It was surprisingly easy an fun! Here is all you need to get started:

A Bag of Semisweet Chocolate Chips

(sorry, no photo)

Pretzel Rods

Your favorite toppings (I used heath bar chips, sprinkles, and ground up Peanut butter chips)

You will also need a cookie sheet, waxed paper, baking parchment, or Silpat liners.

First, melt the chocolate chips.

Then, dip the pretzel rods into the melted chocolate chips. Scrape the majority of the chocolate off of the pretzel rod with a plastic spatula.

Roll in the topping of your choice (on the wax paper, Silpat, or parchment).

Transfer to cookie sheet (also lined with wax paper, Silpat, or parchment) and place in your freezer for about 10 minutes.

Remove from freezer, and they are ready to serve or store for later.

HOW EASY AND YUM IS THAT?!

I have also since tried coconut (which turned out fab) and I plan to try chopped nuts, coarsely ground M & M's, and who knows what else! Let me know if you come up with any other good, "Blingy" ideas for toppings.

Ciao for now, Foodie Friends!

CHIMICHURRI SAUCE

2011-05-17T18:31:00.003-04:00

I struggled with the title of this post. I wanted to call it "The Best Condiment in the Whole Wide World" or "The King of All Sauces", but I couldn't come up with anything royal or prestigious enough to describe its worth. The bottom line is, I just cannot say enough about Chimichurri!

A long time ago, I found the recipe in a pamphlet that Willams-Sonoma was giving out. Back then, I started making it to accompany Argentinian Steak Kabobs, and it was a huge hit. Slowly over the years though, I have discovered that Chimichurri can be used as a mouthwatering topping for any cut of steak, beef, chicken, sausage, fish, even seafood!

Every time I serve it, guests beg for more, even after eating it with the main course. Usually they just slather some on their plate and then mop it up with bread! Mmmm....

Once, I was even asked for an entire vatful, "To Go", apparently so this person (who shall remain nameless) could take it home, and bathe in it..... ?

That is taking it a tad bit too far if you ask me, but anyway.....

Here is the recipe. Enjoy!

(A quick note: I am happy to say that the subscription feature to my posts seems to be working again. But in order to enjoy all the fun my blog has to offer, feel free to go directly to the blog itself. www.fifisfinefoods.blogspot.com

CHIMICHURRI SAUCE

1 CUP PACKED FRESH CILANTRO LEAVES
3/4 CUP PACKED FRESH FLAT LEAF PARSLEY LEAVES
4 LARGE GARLIC CLOVES, CHOPPED
2 FRESH JALAPENO CHILI PEPPERS, SEEDED
1 TABLESPOON OREGANO
1 1/2 TEASPOON SALT
1/2 CUP OLIVE OIL
3 TABLESPOONS WHITE WINE VINEGAR
3 TABLESPOONS FRESH LIME JUICE

IN A FOOD PROCESSOR OR BLENDER COMBINE ALL INGREDIENTS AND PROCESS TO FORM A SMOOTH PUREE. COVER AND REFRIGERATE UNTIL READY TO SERVE. (CAN ALSO BE FROZEN FOR UP TO TWO WEEKS. DEFROST BEFORE SERVING.)

SHRIMP ORZO, MASSAGES, AND FACIALS, OH MY!

2011-05-10T18:44:00.000-04:00

Last week my friend Robin hosted a wonderful Ladies "Spa Day" at her home in New Vernon, NJ.

Adina (Massage Therapist) and Ruth (Esthetician) offered their services to all of Robin's guests throughout the day. Meanwhile in the kitchen, Robin offered a bountiful buffet of delicious food choices, beverages, and dessert bites for everyone to enjoy. Everyone was all smiles as we took in the "Spa" atmosphere, the relaxing music, and enjoyed one another's company.

One of the food treats she offered stood out as "a must" for today's blog entry. It was so delicious I could have finished off the entire serving bowl myself!

(kinda tacky behavior for a ladies spa day...don't cha think?)

Anyway, she kindly shared the recipe with me, so now I can share it with all of you!! An added plus is that it can be prepared in advance! It can be served warm, room temperature, or even cold.

ROASTED SHRIMP ORZO

Kosher salt
Good quality olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good quality feta cheese, largely diced

Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

NEGEEN Persian Grill, Summit NJ

2011-05-03T13:47:00.000-04:00

Some nights, ya just gotta eat out....

Last week we went to Negeen Persian Grill with our friends Chris & Chrissie. It's an intimate BYOB right on Springfield Avenue in Summit (across the street from La Pastaria). This was our first time trying Persian Cuisine, and we were very happily surprised!

First and foremost, we were warmly welcomed by Reza, our server for the evening. His warm smile and accommodating manner made us feel like we knew him already! We shared a bottle of chilled champagne (brought from home) as we looked over the menu.

We chose to start off our meal with Dolmeh (homemade stuffed grape leaves) Hummus, and Kashke Bademjan (sauteed eggplant with mint, onion, and garlic blended into a paste.) These delicacies arrived at our table with some unbelievable, (warm) homemade Persian bread. We also had a chopped Shirazi Salad made with fresh veggies and a parsley vinaigrette. So far, we were incredibly pleased with our selections. The champagne was the perfect accompaniment!

Then it was on to our dinner entrees. Reza recommended the Kabobs as their house specialty! Our seasoned kabobs (which included lamb, filet mignon, chicken, and ground beef) were all served family style, with Basmati rice, along with more warm, delicious, homemade bread. The bottle of smooth red wine Chris brought was an excellent compliment to our tasty meal.

They also offered a selection of Persian stews. I enjoyed the Fesenjan Stew made with with chicken, pomegranate, and walnuts. This was also served with rice.

As if our tummies were not happy enough already, along came dessert!!! We requested Persian tea, as well as Baklavah. Reza offered us some Specialty Persian cookies (not on the menu). Everything melted in our mouths.....

We left feeling as if we not only enjoyed a dinner with friends, but a cultural experience as well. If you are looking for something "a little different" for dinner...definitely give Negeen Persian Grill a try! www.negeengrill.com

(All fabulous photos compliments of Chris Skrod)

Quick Bites: Unforgettable Burger

2011-04-16T08:06:00.002-04:00

Keeping dinner "interesting" isn't easy.

Last summer, our friends Heather and John had us over for burgers. But not just any burgers.....super-amazing, uniquely interesting, fan-tab-ulous burgers!

Yesterday I was looking at my organic ground beef burgers defrosting and I thought, how boring. But then, images of those magnificent burgers they made for us last summer flashed into my head, and I immediately recalled the unforgettable, yet easy, ingredients for this decadent meal.

Here goes:
4 beef patties (you can use turkey or veggie burgers too)
4 kaiser rolls (nice, soft, squishy ones)
4 fried eggs
4 slices of Muenster cheese
4 slices of Canadian bacon (or you can go a little crazy and use pork roll or Taylor ham)
4 dollops of guacamole
salt and pepper as desired

Prepare the eggs and Canadian bacon (the slices shrink so feel free to use 2 or 3 per burger). Then cook your burgers well and melt a slice of cheese on top of each burger.

Arrange as follows:
On the bottom half of the roll start with your fried egg.

Next is the Canadian bacon, then burger with cheese.

Then smear some guacamole on the top half of the roll.

Place it on top of your "tower of deliciousness", and you have now gone from "ordinary burger" to "gastronomic experience"!!!!!!!!!

I served it with Veggie Straws, deli pickles, and Birch Beer. How easy was that? (So whadda ya think?) If you have a favorite burger with interesting toppings, please, share your secrets with Fifi.......