Forkful Of Simplicity Cookbook.....

Happy Saint Patrick's Day...

2012-03-16T09:56:00.000-04:00

I am sure that there are kitchens across the continent and beyond beginning to prepare the world's most famous Irish dish for tomorrow festivities...Corned Beef and Cabbage. I can tell you which kitchen is not brining a beef or shredding cabbage...mine. Unfortunately this dish is not on my list. I know absolutely nothing about choosing the best cut of beef, the type of cabbage to use, spices, or cook time. But what I can tell you is that even though I will not be eating or preparing the traditional Irish feast tomorrow I will be celebrating! I wish you the Luck of the Irish with your meal and I invite you to raise your Guinness and Jameson glasses to a toast and enjoy whichever meal you choose...Corned Beef and Cabbage or Spicy Cauliflower Soup and The Up North Panini.

Kicked Up Cauliflower Soup

1 lb. Cauliflower (cleaned and rough chopped)
3 Tablespoons Butter
3 Large Onions (chopped)
2 Cloves Garlic (minced)
5 Cups Whole Milk
1 lb. Yukon Gold Potatoes (diced)
A Pinch of Red Pepper Flake
1 1/2 Cup Pepper Jack Cheese (shredded)

In a large stock pot heat butter over medium heat
Add onion and cook for 4-5 minutes
Add garlic and cook 1-2 minutes
Add potatoes and cauliflower
Season with salt/pepper and red pepper flake
Add milk and bring to a boil
After the boil cover and simmer for 15 minutes or until potatoes are tender
Cool slightly
With an hand held blender slowly blend soup to desired consistency
Add cheese and stir to incorporate
Serve Warm

The Up North Panini

Fresh, Sliced Italian Bread
Deli Sliced Roast Beef
Deli Sliced Provolone Cheese
Roasted Red Peppers
Arugula (cleaned and torn into pieces)
Balsamic Vinegar
Pam Spray

Preheat Grill Pan or Skillet

Assemble sandwiches:
Spray Italian bread with Pam Spray (both the outside and inside of bread)
Spoon a little bit of balsamic vinegar onto one side of the bread
Place roast beef, roasted peppers, arugula, and cheese on bread
Place sandwich on grill pan and press down until cheese is melted and bread has grill marks about 3-4 minutes per side

***If you do not have a panini press make one - take a brick and cover it with tin foil for an instant panini press

Meatless Monday Shrimp...

2012-03-12T10:31:00.000-04:00

As promised here is a Meatless Monday recipe for tonight...It is fragrant with garlic and pairs so nice with a crisp glass of white wine! This dish is simple to prepare and so delicious to eat Enjoy...

Shrimp Oreganata
1 lb. Shrimp (cleaned and peeled)
Salt/Pepper
1 Cup Bread Crumbs
3 Garlic Cloves (minced)
1/2 Teaspoon Hot Pepper Flake
1 Tablespoon Parsley
1/2 Lemon (juiced)
1/2 Cup Parmesan Cheese
Olive Oil

Preheat Oven to 350 Degrees
Place shrimp, in a single layer, in oven proof dish
Season shrimp with salt/pepper
In a medium size bowl add bread crumbs, garlic, hot pepper flakes,
parsley, lemon and cheese
Mixing slowly add olive oil to bread crumb mixture for the consistency of wet sand
Evenly top shrimp with bread crumb mixture
Place in oven for 20-25 minutes or until shrimp are pink and cooked through

What Day Is Today...

2012-03-07T09:23:00.002-05:00

Well of course it is Wednesday but more importantly it is "Prince Spaghetti Day". This iconic phrase was coined in by the Prince Spaghetti Company and ran for 13 years. The very famous opening scene was an Italian woman leaning out of a window on Powers Court in the North End of Boston yelling for her son Anthony to come home and eat spaghetti. So join Anthony and run home tonight for a big bowl of delicious spaghetti and celebrate Wednesday as Prince Spaghetti Day! Enjoy...

Prince Anthony's Spaghetti
1 lb. Spaghetti Pasta
1 Pint Grape Tomatoes
Salt/Pepper
Olive Oil
10 Cloves Garlic (peeled)
1 Handful Fresh Basil (torn into bit size pieces)
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 350 degrees
Spread tomatoes on baking sheet
Season with salt/pepper
Coat with olive oil
Place garlic cloves on top of tomatoes (this will ensure garlic will not burn during roasting)
Roast for 20 minutes
Meanwhile cook and drain pasta
Season pasta with salt/pepper
Remove tomatoes and garlic from oven
Cool for 5 minutes
Give the tomatoes and garlic a rough chop
Toss pasta with roasted tomatoes and garlic
Add basil and drizzle with extra virgin olive oil
Toss and serve warm with Parmesan cheese

Meatless Monday...

2012-03-05T12:47:00.002-05:00

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

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

Happy Meatless Monday!

Bellissimo Bellas

4 Poratabella Mushrooms (cleaned with gills removed)

Salt/pepper

4 Large Red Roasted Peppers

4 Thick Slices of Wet Mozzarella

Dried Basil

1/4 Cup Organic Chicken Soup

1/3 Cup Red Wine

Preheat oven to 350 degrees

Place mushrooms in a deep glass dish

Season the inside of each mushroom with salt/pepper

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

Season mozzarella with a shake or two of dried basil

Pour soup and wine around mushrooms

Cover with tin foil

Bake for 30 minutes

Cool and Enjoy...

Crumbled Asparagus

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

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

No Meat Today...

2012-03-02T10:29:00.002-05:00

For all of us not consuming meat today...here is a very easy and delicious recipe from Forkful of Simplicity. Make it tonight and enjoy it with your family!

Greek Pizza

1 Thin Pillsbury Pizza Crust
1 Pint Cherry Tomatoes (halved)
1 Medium Red Onion (sliced)
1 Red Pepper (sliced)
Black Pepper (freshly ground)
Olive Oil
1 Container of Regular Humus
Pam Spray
Crumbled Feta Cheese
A Handful Basil (julienned)

Preheat oven to 375 degrees
On a large non-stick cookie sheet toss tomatoes, onion and red pepper with olive oil
Season with black pepper
Place in oven for 15 minutes
Remove from oven and cool
Turn oven up to 400 degrees
Place pizza crust on Pam sprayed non-stick cookie sheet
Bake for 8 minutes
Remove from oven and cool 3 minutes
Spread humus onto pizza crust
Top evenly with tomatoes, onion and red peppers
Top with Feta Cheese and basil
Slice into squares
ENJOY...

Creepy Ingredients...

2012-03-01T11:02:00.002-05:00

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

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

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

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

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

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

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

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

Simple Dressing

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

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

Accidental Asparagus Pesto...

2012-02-29T13:13:00.001-05:00

WOW what an accident! I am always looking for new and different recipes for anything - fish,chicken, pasta, rice, vegetables, potatoes, sandwiches, you name it. Sometimes recipes come from a piece of this recipe and a piece of that that recipe. Sometime they are born from the ingredients in my fridge that day and sometimes they are created from a mistake I made in the kitchen. At this point you can probably guess how accidental pesto came about.

I set out to make oven roasted asparagus to put over pasta. I chop up my asparagus and onion, season it and into the oven it goes. Well much to my dismay 20 minutes later my asparagus was not getting crisp it frankly was not doing much of anything but lying there among the onion. So I taste it - just OK and a bit flat - what went wrong? I over crowded the pan and I cut the asparagus too small so they steamed instead of roasted. The onion caramelized nicely - not what I intended either. I have some slightly soggy asparagus and brown caramel colored onions so now what??? Not the dish I was hoping for but in reality it was. I go to the pantry and I search the contents. Diced tomatoes - no good, extra virgin olive oil - maybe, chicken stock - nope not a good match, walnuts - well now we might have something. I grab the walnuts and head two steps back to the kitchen to create something amazing.

I toss the walnuts into the food processor, I add the asparagus to the walnuts and I whir it up. A beautiful pesto is well on its way. I taste it and I am wowed by the flavors. I add some salt and pepper and a tad of extra virgin olive oil . Taste again decide a little goat cheese will take this pesto to the next level and Viola!

I know I did not create something new in the culinary world but with a few simple ingredients and a simple concept a beautiful and delicious dish now finds a new home in my recipe box and in yours! ENJOY...

Accidental Asparagus Pesto

1 Bunch Asparagus (cut into small bite size pieces)
1 Large Onion (diced)
Olive Oil
Salt/Pepper
1 Teaspoon Hot Pepper Flakes
1 Cup Walnuts
Extra Virgin Olive Oil
4 oz. Smooth Goat Cheese
Pasta (your choice; I prefer Penne)

Preheat oven to 350 degrees
Spread asparagus and onion evenly on a baking sheet
Season with salt/pepper and red pepper flakes
Coat with olive oil and toss well
Place in oven to cook 30 minutes till asparagus is very soft
Cool for 15 minutes
In two batches place 1/2 walnuts and 1/2 asparagus/onion mixture in
Food processor and blend till smooth
Transfer to a bowl and repeat
Once second batch is blended add 1/3 cup extra virgin olive oil and
Goat cheese to mixture and blend again till Incorporated
Add this mixture to the previous blended mixture in the bowl and
Stir well to incorporate
Cook pasta according to directions
Drain pasta well and spoon desired amount of pesto onto pasta and
Toss till coated evenly
Store unused pesto, covered in the fridge for 2 days or freeze for 6 months

Take II - Left over pesto is a nice addition to grilled fish or chicken

Apollo Needs A Home...

2012-02-22T12:35:00.003-05:00

This is a little off topic today...

Something other than a recipe from my blog and Extremely Important!

This sweet little guy needs a home. Apollo is currently up for adoption and he needs to find his forever home very soon. Tony and I know first hand that he is a true sweetie pie just looking for love and a family and we know this because recently Tony began volunteering at the Friends of Southern Ocean County Animal Shelter. Apollo has an incrediable personality - he might just be the mascot at the shelter - he walks nice on the leash and he is eager to give love and kisses. Please lets try to get him adopted. I know that someone out needs a companion like Apollo to share their life with! Call me or e-mail me with questions and pass on the word. Thank you so much!

Tony & Toni Go On A Road Trip...

2012-02-21T06:00:00.003-05:00

Tony, my beautiful assistant, and I took Forkful of Simplicity on a road trip last Friday and what a great day it was. We were invited to host a food sample demonstration at the corporate office of Dress Barn in Suffern, New York that my sister, Nicole - the assistant accessory buyer - arranged for us!

Dress Barn Corporate is extremely employee oriented and often hosts various vendors, on site yoga classes, and many more activities. So it was the perfect opportunity to spend some time in the cafe of the corporation with a soup and snack sample from Forkful of Simplicity Cookbook.

So onward and upward to the north we go. The Garden State Parkway to the New York Thruway with our crock pot in tow - this is the second time in a short period of time our crock pot has traveled.

We arrive early to set up and we are warmly welcomed by Diane who takes us to the section of the cafe we will be occupying for the next few hours. She helps us settle in and even gives us a tablecloth. Tony and I set up the crock pot of Jersey Corn Chowder and we fill the Tostitos Scoops with the black bean deliciousness creating the original Moschello Black Bean Bite!

For the next four hours we talk about Forkful of Simplicity Cookbook, we talk about our blogs, we answer questions, gave out tons of samples, spend some time with Nicole, met some of the nicest people, have our picture taken by Gerri, and sell some Forkful of Simplicity Cookbooks. We are well received and got so many compliments on our soup and bites. We were invited back to do a summer sample menu in a few months. I am telling you it really was a great day.

Thank you Nicole and Dress Barn Corporate for hosting Forkful of Simplicity. We cannot wait to come back for take II.

Jersey Corn Chowder
1 Large Onion (chopped)
2 Cloves Garlic (Chopped)
Vegetable Oil
1/4 Teaspoon Red Pepper Flake
2 Boxes Frozen Corn (10 oz. each)
3 Cups Low Sodium Chicken Broth
1 Cup Half/Half
Salt/Pepper
6-8 Slices Pre-Cooked Bacon (cut into bite size pieces)

Over medium heat coat the bottom of a Dutch Oven (or stock pot) with vegetable oil
Add onions and garlic
Cook till soft about 5-7 minutes
Add red pepper flake and cook, stirring, for 2 minutes
Add corn, cook additional 2 minutes
Season with salt/pepper
Add broth and half/half
Bring to a boil then turn down heat to simmer for 15 minutes
***Allow soup to cool
Transfer half of the soup to blender and puree till smooth
Return pureed soup to pot
Re-season if necessary with salt/pepper
Stir in bacon...Enjoy

***Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing

An Easy Lover's Day Menu...

2012-02-13T06:00:00.000-05:00

Happy Valentine's Day! A holiday filled with love and devotion for the ones we hold nearest and dearest is upon us and what a better way to celebrate than with a home cooked meal. This dinner selection is for the new cook, the old cook and everyone in between. Nothing too fancy or complicated but your dinner will be nothing short of spectacular. Go get some roses, a nice big box of chocolates, light the candles, take out the good china, and share some great food with your someone special. This menu selection is given to you from my heart to yours and I hope that your meal is filled with much love and happiness! Enjoy...

Steak Sicilian - Everyone Loves A Sicilian
2 Filet Mignons
Vegetable Oil
Fresh Ground Pepper
Seasoned Bread Crumbs

Preheat Oven to Broil
Lightly coat steaks with vegetable oil
Season steaks with pepper
Press breadcrumbs onto both sides of steak
Brush nonstick cookie sheet with vegetable oil
Place steaks on cookie sheet
Broil each side of steak 5-6 minutes for medium rare
Broil longer for desired doneness

Lemon Kissed Orzo
1/2 lb. Orzo Pasta
Salt/Pepper
1 Lemon (zested and juiced)
Extra Virgin Olive Oil

Cook pasta according to directions and drain well
While pasta is still warm season with salt/pepper
Add zest and juice of the lemon
Drizzle with oil
Toss till pasta is coated
Serve warm or cold
***If serving cold refrigerate for at least 1 hour***

Bundles of Mushrooms

1lb. Mushrooms (sliced)
1/2 Cup Butter
2 Tablespoons Minced Onion
1 Teaspoon Lemon Juice
Salt/Pepper

In a large pan over medium heat melt the butter till brown about 5 minutes
Add mushrooms to butter
Season with salt/pepper
Cook for 15-20 minutes on medium low heat
Add lemon juice and serve warm

***If making this dish ahead of time allow the mushrooms to cool
Place mushrooms in air tight container and refrigerate
When you are ready to serve mushrooms bring to room temperature
Place mushrooms in microwave safe container and warm for 10 minutes
Turn once and serve warm***

Have A Heart...

2012-02-07T10:05:00.001-05:00

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

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

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

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

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

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

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

Heart Healthy Cod...

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

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

Drum Roll Please...

2012-02-06T13:18:00.000-05:00

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

Rhea for her fridge comment -

Wow buggin!!!

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

It means so much when you take the time to

cook and comment!

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

2012-02-01T12:49:00.000-05:00

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

GO GIANTS!

Super Bowl XLVI Menu

BBQ Pulled Turkey Biscuit Sandwiches

Express Sweet Potato Fries

Kicked Up Black Bean Cakes with Lime Topping

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

Salt / Pepper

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

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

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

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

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

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

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

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

Welcome...

2012-01-31T10:20:00.000-05:00

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

Our Newest Addition...

2012-01-30T08:40:00.000-05:00

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

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

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

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

A Thursday Night Dinner Idea...

2012-01-26T13:28:00.000-05:00

It is Thursday and you probably already had chicken, fish, meat or pasta already this week so how about some soup tonight - because of course you are still celebrating soup season right along with me.

This recipe is an oldie but a goodie and can be made tonight to compliment a grilled cheese sandwich on Itlalian bread. It is simple to prepare and has delicious, fresh flavor!

Cream of Asparagus Soup

2 Pounds of Asparagus (cut into 1/2 inch pieces)
1 Large Onion (chopped)
3 Tablespoons Unsalted Butter
Salt / Pepper
5-6 Cups of Chicken Broth
1/2 Cup of Heavy Cream
1/4 Teaspoon Fresh lemon Juice

In a heavy pot, add 2 tablespoons of butter and the onion and cook on low heat until softened
Add asparagus pieces and season with salt and pepper, cook for 5-6 minutes
Add chicken broth to pot and simmer, uncovered, 15-20 minutes or until asparagus is very tender
Remove soup from heat and cool
***Puree soup in batches until smooth and return pureed soup to pot
Stir in heavy cream and re-season with salt/pepper
Bring soup to a boil and whisk in remaining butter and add lemon juice
Serve with croutons and alongside a grilled cheese sandwich on Italian bread

Be careful when blending hot foods - make sure soup is cool enough to handle before pureeing.

Sunday Fun Day...Big Blue Style

2012-01-22T09:13:00.000-05:00

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

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

GIANT Mac & Cheese

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

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

Serve this up with some...

Boardwalk Chicken

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

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

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

ENJOY!!!

Spark It Up...The Grill That Is

2012-01-20T09:28:00.000-05:00

I know, I know it is January which is not synonymous with grilling but why not??? Summer winds down and we vow to keep grilling all year long and then we abandon the grill and leave it out there in the freezing -or not so freezing temperatures in Jersey lately - cold. Lonely and abandoned we look at it from the kitchen window and say to ourselves can't wait till we can fire up the grill again. Why wait for the break in the temperature the flavor of the grill is so familiar and delicious. It never disappoints, it always satisfies.

Quiet down that craving for something flame kissed on the barbie and make some veggies juts like I did last night. It was so delicious and fresh. The smell of the grill wafted through the air and clung to my clothes. My neighbors probably thought I was crazy but I think they think I'm crazy even when the grill is off. My grilling session spectacular and the end result veggie stacks to compliment a big bowl of lentil soup - because some of us are still celebrating soup season too!

January Veggie Stacks
1 Lg. Eggplant (sliced in thick rounds)
4 Zucchini (sliced medium in rounds)
1 Lg. Vidalia Onion (sliced thick in rounds)
5 Cloves Garlic (chopped)
1/2 Cup Vegetable Oil
1/3 Cup Balsamic Vinegar
Salt/Pepper
4 Portabella Mushrooms (gills removed)
4 Slices of Wet Mozzarella

Place the eggplant, zucchini, onion and garlic in a container with a tight fitting lid or Zip Lock bag
Season with salt/pepper
In a small bowl whisk together the oil and vinegar
Season with salt/pepper
Sour over the veggies to coat evenly
Secure lid or zip the baggie
Refrigerate for 4 hours
Remove veggies from the refrigerator and allow them to come to room temperature
Grill the eggplant, zucchini and onion till soft about 5-7 minutes per side
Season the inside of each Portabella mushroom with salt/pepper and lightly coat with vegetable oil
Grill mushrooms for about 5-7 minutes per side
Allow all veggies to cool for a few minutes

Assemble the stacks
Portabella, mozzarella, a small grind of salt/pepper, onion, zucchini, eggplant
Repeat till all stacks are assembled and serve alongside a bowl of lentil soup or salad
Enjoy!

Chili Hog...

2012-01-17T10:09:00.002-05:00

That's right Tony & Toni cooked up a big, big crock pot of chili and joined the 9th Annual Ocean County Harley Davidson Chili Cook-Off this weekend.

Tony gets an e-mail from Ocean County Harley Davidson, his second home, about a chili event they are hosting. With out a flinch he says "we are going" and I concur. Tony's only request is I make it with ground turkey. I will admit I do not absolutely love chili but I have an idea of the flavor I'm looking for. So in normal Toni fashion I head to Shoprite, my second home, and I gather up some chili ingredients...poblano peppers, dried beans, onions, ground turkey, tomatoes, cheese, and 30 other items I picked up along the way for general purpose.

I come home flip on the Frank Sinatra (that is the best cooking music) and dive into my chili project. I prepare the chili and cook and stir for about 2 hours. The outcome a full bodied pot of chili. Tony got his turkey and I got the deep, rich flavor. A perfect marriage. We taste it and agree it's going to Harley Davidson on Saturday.

The guidelines said it chili has to be hot and in a crock pot at 11:30 a.m. So 9:00 a.m. we warm the cauldron of chili low and slow, transfer to the crock pot and off we go to Lakewood, New Jersey.

We are welcomed and given number 17. We plug into the outlet and set the crock pot on keep warm. The other chili hogs come in, set up, and we all stand around from 12:00 - 2:00. Toni talks to others about chili while Tony talks to others about chili and hogs. A great day.

It is $3.00 for a spoon and all you can eat Dixie cups of chili. Tony buys a spoon and heads around the table tasting the other 23 different crock pots of chili. His feedback...some good, not so good, mushy, spicy, contestant #19 really spicy, sweet, hot, vegetarian. It is going to be close. People taste and we receive some positive feedback from the crowd.

The tally comes in and....3 3rd place winners, spicy #19 wins 2nd place and a mother daughter combo take the win for a $100.00 Harley Davidson Gift Card. All spicy chili's won the challenge...spicy equals memorable! Better luck next year for the Moschello Chili Team.

Don't worry I heard there is Meatball Cook-Off in the fall!

Moschello Chili

2 Tablespoons Vegetable Oil

2 Poblano Peppers (sliced)

1 Lg. Vidalia Onion (diced)

Salt/Pepper

2 Lbs. Ground Turkey

4 Cups of Strong Brewed Coffee

2 Teaspoons Ground Cumin

4 Small Shakes Cayenne Pepper

2 Lg. Cans Organic Diced Tomatoes

1 Can Tomato Paste

1/2 Cup Frank's Red Hot Sauce

1 Bag Red Kidney Beans (soaked, rinsed, picked over)

1 1/2 Cup Shredded Cheddar Cheese

In a large dutch oven heat oil and add onion
Saute peppers and onion till soft about 5 minutes
Season with salt and pepper
Add the turkey and pour in coffee
Season with cumin and cayenne pepper
Stir to incorporate
Add diced tomatoes, tomato paste, Frank's Red Hot Sauce, and beans
Stir to incorporate
Reason with salt/pepper
Cover with the lid and cook for 2 hours, stirring occasionally
Taste and re-season if necessary add cheese and stir
Enjoy!

***For a hotter more memorable chili add a habanero pepper along with the poblano pepper at the beginning of the recipe***

Soup Season Continued...

2012-01-10T09:34:00.002-05:00

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

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

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

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

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

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

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

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

Drain pasta and set aside

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

Add pasta to soup and serve

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

Let's Celebrate Soup Season...

2012-01-06T09:52:00.000-05:00

With a slight flurry of snow yesterday in the great Garden State the temperature, I thought, was going to stay cold which means one thing to me...it is officially Soup Season. Much to my dismay it is going to be 50 degrees tomorrow! Nonetheless I am celebrating soup season in my kitchen which happens to be one one my favorite seasons of the year. I often get carried away and make soup in an over abundance. So much so that I could swim in it till spring. With the endless possibilities of chicken, lentil, broccoli, split pea, black eyed peas, potato, corn, creamy soups, chowders, vegetable soups how could you not get washed up in a great big bowl of soup. So join me in celebrating soup season with one of my favorites...

Potato & Leek Soup

2 Tablespoons Butter
***2 Large Leeks (sliced)
2 Russet Potatoes (peeled and diced)
1 Quart Low Sodium Chicken Broth
1/2 Cup Heavy Cream
Salt/Pepper

In a large stock pot melt butter over medium heat
Add leeks and saute for about 5-7 minutes
Add potatoes and stock
Season with salt/pepper
Cover pot and cook for 20 minutes
Allow mixture to cool (be careful when blending hot foods - make sure soup is cool enough to handle before pureeing)
Puree until smooth with either the blender (two batches is recommended) or with an immersion blender
Stir in heavy cream
Re-season with salt/pepper if necessary
Serve warm and topped with croutons

***Leeks tend to be very sandy inside. slice leeks only reserving the white portion of the stalk. Place leeks in a colander and rinse well before adding to the recipe***

What's Cookin'...

2012-01-04T13:45:00.001-05:00

You tell me...

I am looking for YOUR comments on my recipes. I want to know who out there is making my recipes from my cookbook Forkful of Simplicity .

Now is your chance to tell me what is on your mind...love it, hate it, burnt it, made it so many times I lost count, my sister-in-law stole the recipe, too much, not enough, dry, cooking time was off, dish was absolute perfection. Whatever it is I want to know about it.

Leave me a comment on a recipe you made from Forkful of Simplicity Cookbook, I will publish it and at the end of January I will choose the best, most honest comment submitted. What will you win...and who will it be?

Welcome 2012...

2012-01-03T10:15:00.000-05:00

HAPPY NEW YEAR!

I hope that this year brings much love, health, wealth and happiness.

To all my followers, future followers and the occasional reader hope this blog and my Forkful of Simplicity blog give you the simple and tasty recipes you are looking for to satisfy your inner foodie.

I want this to be your "go to" recipe blog so please join me in 2012 for the next leg of our journey as we discover new foods, cooking methods and recipes.

Jersey Meets Black Eyed Peas...

2011-12-09T11:36:00.002-05:00

When I say Black Eyed Peas I do not mean let's put on our Fergie best and head to the concert. I mean the actual down south back eyed peas you eat - you know the little white peas with the black eyes staring back at you. Here in Jersey we look at those things and curse at them thinking that they really are staring at us.

So what's this I don't pump gas, wind proof hair, jersey girl doing with black eyed peas in her kitchen is Paula Deen coming for dinner? No way I am cooking them up but of course with a Jersey twist.

1 (16 oz.) bag of Black Eyed Peas - soaked overnight in water and picked over
4 Carrots (diced)
1 Large Onion (diced)
8 Medium Tomatoes (diced) - This is what makes it Jersey delicious!
Salt/Pepper
6 Cups Low Sodium Chicken Broth
2 Skin on Smoked Turkey Drumsticks (about 2 1/4 lbs. total)

In a large crock pot add the carrots, onion and tomatoes
Season with salt /pepper
Mix well to ensure vegetables are seasoned
Add black eyed peas and chicken broth
Tuck turkey drumsticks in mixture
Cover with the crock pot lid and cook on high for 6 hours
After 6 hours remove turkey drumsticks from soup
Allow them to cool, remove the skin and the small bones, shred the meat off the bone, set aside
After soup has cooled measure out 8 cups and blend until smooth
Add smooth mixture and shredded turkey meat back to the soup
Stir to incorporate and serve in a large bowl

Coq au Vin...

2011-11-29T10:07:00.001-05:00

Croissant, Souffle, Coq au Vin - who dose not love the sounds of french words in their kitchen?!? I love to prepare Coq au Vin it is so elegant, rich and seeped with flavor. It sounds so up scale but the literal translation is "rooster in red wine" not so appetizing but when Julia Child says it there is an aire of excitement behind the dish.

The classic Coq au Vin is made in a red wine, bacon and onions - so vibrant in color and flavor. A little different version of this classic french dish is made with white wine or Riesling wine depending on the region of France it is being prepared. I prefer the Riesling version of this spectacular meal.

Right about now your thinking a Riesling Coq au Vin that sounds so complicated and involved but trust me it is one of the easiest meals to prepare and the bonus is it tastes better the next day when reheated. It is the perfect holiday dish that is gauranteed to impress.

So practice your best Bon Appetit to compliment your presentation of
Coq au Vin!

12 Skinless Chicken Thighs
1 Cup Bacon or Pancetta (diced)
***1 Leek (cleaned and finely sliced)
3 Bay Leaves
8 oz. Oyster Mushrooms (torn)
4 oz. Baby Bella mushrooms (sliced)
1 Bottle Riesling Wine
Salt/Pepper

In a dutch oven or heavy pot cook the bacon or pancetta till crisp
Add the leeks, season with pepper and cook for 1 minute
Season both sides of the chicken liberally with salt/pepper
Add the seasoned chicken, bay leaves, mushrooms and the whole bottle of wine
Season mixture with salt/pepper
Bring to a boil
Cover and simmer for 1 hour
Remove Bay Leaves
Serve warm with crusty bread and buttered egg noodles

***Leeks tend to be very sandy inside
Slice leeks only reserving the white portion of the stalk
Place leeks in a colander and rinse well before adding to the recipe