Mama Pizzuti's

Spicy Chicken with Olives

2010-03-14T07:58:00.000-07:00

This is a recipe I tried and modified slightly. It is really tasty - and if you have all the ingredients, really simple to make.

Ingredients:

Olive oil
1 4-6 lb. chicken
2 tbsp. of Dijon mustard
2 tbsp. of ground black pepper
2 tbsp. finely chopped marjoram, oregano or sage
1 tbsp. chopped fresh rosemary
1 tsp. red pepper flakes
Coarse sea salt
1 cup pitted green and black olives

Remove the backbone from your chicken and flatten it prior to cooking. This is relatively easy, turn the chicken over - breastbone down, and cut out the spine. Flatten chicken in a glass baking pan. The chicken cooks more evenly and in less time.

Preheat oven to 425degrees. Lightly grease a large baking pan with olive oil. Put chicken, skin side up in pan.

In a small bowl, stir mustard, black pepper, marjoram, rosemary and red pepper flakes until it makes an even paste. Spread the mixture over the chicken evenly, season with sea salt. Drizzle about one teaspoon of olive oil across each chicken.

Bake chickens about 30 minutes. Sprinkle the black and green olives over the chicken and continue to bake until the skin is golden and chicken is cooked through, about 35 minutes more. Remove from oven and allow to rest for about 10 minutes.

Serve and enjoy!!!

Shrimp & Crab Claw Scampi

2010-02-18T10:01:00.000-08:00

Looking for a nice seafood dish? One that is easy to make but tastes like it took forever? If so, scampi is a good choice. I usually make it with just shrimp but I had some crab claws in the freezer so I threw those in as well.

Ingredients:

1 lb. shelled, deveined shrimp, large
1 lb. dungeness crab claws
2 sticks of butter
4 cloves of garlic, minced
Fresh lemon
Tarragon
Salt, Pepper
Red Pepper Flakes
White or Brown Rice, steamed

Melt the butter in a small saucepan, add garlic and saute until transparent. Crush a teaspoon of tarragon between your fingers and add slowly to the mix, add juice of half a lemon, a dash of salt, pepper and red pepper flakes and set aside.

Place a single layer of shrimp and crab claws in the bottom of a shallow baking pan. Pour the butter mixture over top and 'stir' the seafood until liberally coated.

Place the pan under a pre-heated broiler for approx. 2-3 minutes. Stir, and place back under the broiler until shrimp is done. (about 5-7 minutes total)

Serve over rice with garlic bread.

Yum.

Dry Rubbed Ribs

2010-02-10T17:43:00.000-08:00

Okay, yum! Nothing is better than ribs that are dry rubbed with seasoning and baked until crispy. These ribs taste like you spent hours cooking . . . and you did (spend hours cooking)! But trust me, they are worth it.

All you need is a couple of pounds of ribs and some seasoning. Seasoning is important, but the secret is how long - and how you cook the ribs.

Here we go -

Boil the ribs (yes, boil) in a large pot with garlic cloves, black pepper, red pepper flakes and salt. I use about 4-5 cloves and a teaspoon or so off everything else. Ribs should boil AT LEAST an hour - I generally try to boil an hour and a half to two.

Once boiled, lay flat in a shallow baking pan and rub with a mixture of:

Garlic Powder (2-3 tablespoons)
Sea Salt (2 tablespoons)
Cayenne Pepper (1 tablespoon)
Chili Powder (1 tablespoon)

Don't be shy - apply the rub liberally and sprinkle any extra over the ribs. Drizzle the ribs with a mixture of olive oil and Tabasco sauce (75/25 mix) and set under the broiler approx. 10 minutes.

Once brown - flip and broil another ten.

These ribs are so delicious, so tender, so mouth watering that I guarantee you will think twice about going back to barbeque.

Enjoy.

Quick & Easy Pizza

2010-02-02T17:34:00.000-08:00

Okay - this should not even count as a recipe, but sometimes the simplest things to make take a bit of time to figure out! This is so SIMPLE that I am not even going to list ingredients - you just have to read down.

So go to your grocer - or local Italian market and buy either fresh or frozen pizza dough. Make your own? Why bother . . . much easier this way.

Sprinkle flour on a cutting board or flat surface and roll out the dough. Don't toss it - that only works in the movies and certain pizza shops. I tried it, it wasn't pretty.

Once dough is flat, place on a round (or rectangle baking pan). Cover dough with pizza sauce, again available at your local grocer. Make sure you buy PIZZA sauce, not tomato, big difference.

Cover liberally with shredded mozzarella, asiago, and provolone. If you don't care for all three, just do the mozzarella. Cover with mushrooms, bacon or sausage (pre-fried), black olives, whatever . . .

Bake at 425 degrees for 15 minutes until golden brown.

Simple right? Sure is . . . and delicious.

Joe's Stuffed Poblanos

2010-01-12T07:57:00.000-08:00

This is a new favorite. I am not a fan of stuffed peppers but absolutely love the spiciness of this dish combined with the traditional stuffing. It is yum-alicious!!

Ingredients:

4 large poblano peppers
1 cup cooked rice (not instant)
1/2 lb Italian sausage (can substitute ground beef or turkey)
1/2 cup shredded asiago cheese
1/2 cup shredded hard goat cheese or soft chevre
1 quart tomato sauce (Sept. '09 posting)

In a large bowl, mix cold cooked rice, de-cased raw sausage, cheeses and a few tablespoons of sauce.

Remove the ends of the peppers and de-seed.

Tightly pack stuffing into the peppers and replace the ends (which is purely cosmetic but cool!).

Pour the remaining sauce into a shallow baking dish.

Lay peppers in the sauce and cover tightly with lid or foil. Bake for ~1 hour at 350 or until peppers are soft.

Serve with pasta using the now, fra diavlo sauce from the peppers.

Very delicious. Thanks Joe!!

Linguini with White Clam Sauce

2010-01-01T09:42:00.000-08:00

First of all . . . Happy 2010! I hope your year is a great one!!!

Last posting was clams - let's continue the trend!! Here is a very simple - but as always - delicious recipe for you to enjoy.

Ingredients:

2 cans of baby clams
1 dozen fresh clams (cherry stone) optional
3 cloves of garlic, minced
2 cups of white wine
Red pepper flakes
Parsley
Linguini (1 lb.)
1/2 stick of butter
Olive oil
Grated cheese

Coat the bottom of a medium pot with olive oil. Add garlic and a pinch of red pepper flakes (a pinch is literally that! a pinch - in this case, maybe 10-12 pepper flakes!) and saute until transparent. Add the juice from the canned clams and white wine - bring to a boil. Lower to a simmer and let cook for about 15-20 minutes.

Add clams, pinch of parsley and return to boil. Lower immediately to a simmer and let cook for another ten minutes or so.

AT THE EXACT SAME TIME:

Cook linguine according to package. Drain and return to pot with 1/2 stick of butter.

When there is approximately 3 minutes pasta cooking time left.

In another small pot - add about a cup of water and fresh clams. Cover and place over high heat - clams should open in less than a minute.

Place pasta in bowls Pasta Bowls - Set of 6 - Made in Italy and generously cover with sauce. Sprinkle liberally with Parmesan and place 4-5 fresh clams as garnish.

Serve hot with garlic bread . . . yum!!! Enjoy - and again . . . happy, happy, happy New Year. The best in 2010.

Clams Casino with Bacon

2009-12-26T10:47:00.000-08:00

Nice appetizer to start any meal! Easier than you think to make - way easy to eat!!!

Ingredients:

Whole fresh clams, medium sized (3-5 per guest)
Green bell pepper
Garlic clove
Celery
Small onion
Butter
Grated cheese (Parmesan or Locatelli)
Hot Sauce
Bacon strips (cut in about 1/2" slices)
Coarse salt

Soak the clams in cold water for about an hour or so to purge sand. Empty and refill 2-3 times over the course of the hour - the colder the water, the better. I throw a tray of ice cubes in each time I rinse.

Half clams and scrape 'meat' into the deeper shell. Set on a shallow baking pan. I sprinkle a liberal layer of coarse salt on the pan to hold the clams still during cooking.

Finely mince 1/2 bell pepper, 2 sticks of celery, garlic (1-2 cloves) and 1 small onion. In a small saucepan melt a stick of butter and add the vegetables, simmer until soft.

Add a small teaspoon of the above to each of the clams, sprinkle with grated cheese - add a dash of hot sauce and then top with a bacon slice.

Place in 350 degree preheated oven for about 30 minutes or until bacon is crisp.

Serve hot.

Enjoy!

Buffalo Wings

2009-12-23T05:59:00.000-08:00

I have been making Buffalo Wings around the holidays for ages. When dad was alive, we made them together - over the years he morphed from baking the wings to a deep fryer method. In fact, the man of many gadgets actually had a 'wing maker'. While frying them does make them crispier - I prefer the baking as it holds more of the flavor.

Last night I had an appetizer extravaganza for one of my closest friends and her family and was surprised that everyone did not know how to make these. But how would they? Not everyone considers wings a Christmas tradition . . . So Anne, these wings are for you!!!

Ingredients:

2-3 lbs. of chicken wings
1 large bottle of Louisiana Hot Sauce
1 stick of butter
3 tablespoons of flour
Garlic powder
Cayenne Pepper
Blue Cheese dressing
Celery Sticks

Cut chicken wings into three parts at the joint - discard the wing tips (only use the meatier parts).

Arrange in a single layer in a large shallow glass baking pan, sprinkle with garlic powder and cayenne pepper. Place in 400 degree preheated oven and bake for about 45-50 minutes until wings are brown and skin begins to crisp.

In a medium saucepan, melt the stick of butter and add 3 tablespoons of flour to make a golden Rue. Once Rue is smooth, add the entire bottle of Louisiana hot sauce and bring to a boil. Sauce should be slightly thick.

Take the wings out of the oven and coat thoroughly with the Buffalo sauce - return to oven for another 15 minutes or so.

Once wings are done, serve with celery sticks and blue cheese dressing.

Simple but delicious appetizer or game day snack.

Happy Holidays to all and the best of New Years!

Sausage-Stuffed Mushrooms

2009-12-04T10:35:00.000-08:00

Some serious prep time here. . . but I generally prep well in advance, partially cook and freeze . . . this prevents major stress out when the company is due (and more time to relax and let the Chardonnay do its job).

Ingredients:

Large white stuffing mushrooms, 12 (rule of thumb, estimate 2 per guest)
1 lb. sweet Italian sausage
Parmesan cheese
2 eggs
1/2 stick of butter
Celery (2 sticks finely chopped)
Onion (1 small finely chopped)
Garlic (3 cloves, diced)
Red pepper flakes
Italian bread crumbs

Clean and 'de-stem' large mushrooms - place caps in a large baking pan and stems to the side.

In a small pan melt 1/2 stick of butter over a medium heat, add garlic, celery and onions and saute until transparent. Let cool.

Place sausage in a pot of rapidly boiling water and parboil (about 5 minutes). Remove from heat and rinse.

Finely chop mushroom stems and place in a large mixing bowl. Remove skin from sausage and crumble into the mixture. Add celery/onion/garlic butter mix as well as 1/2 cup of Parmesan cheese and 1/2 cup of Italian breadcrumbs. Break eggs into the mix and stir well until all ingredients are well coated.

Shape mixture into the mushroom caps rounding slightly - continue until all mushrooms are ready. If you have stuffing left over - add to the mushrooms - you can't have too much stuffing!!

Place in a 350 degree preheated oven and bake for 45 minutes. Serve hot.

NOTE: To pre-make as mentioned about - bake about 15 minutes and freeze. When it's time to serve, thaw thoroughly and bake for 35 minutes.

You'll love these!!!

Garlic Soup with Egg in a Bread Bowl

2009-11-28T09:17:00.000-08:00

First of all, before you even go there, let me just state that garlic soup is delicious. I used to make this recipe in a crock, but they are very difficult to clean afterward. The bread bowl substitution - makes this much more manageable - and delicious. This is a very nice, mild soup to serve as a starter before any meal - and goes with pork, beef, chicken or even seafood. Try it, I PROMISE that you will like it.

Recipe makes enough soup for 10 bread bowls.

Ingredients:

Large crusty rolls (10)
1 head of garlic
2 large cans of Collegiate Chicken broth
1 1/2 sticks of butter
3 tblspns. flour
Salt & pepper to taste
Eggs (10)

Soup:
In a large soup pan melt 1/2 stick of butter - add 1 head of garlic, chopped. Cook over a low heat until the garlic is translucent, add chicken broth. Bring to a boil and then lower to a simmer for approximately 1 hour. I generally take about 2-3 cups of the soup out (garlic will float to top), puree it and return to pot.

After an hour strain soup through a colander - into another large pot and return to stove. Melt the remaining stick of butter in a small pan - and slowly add the flour to it until you get a smooth, golden rue. Add slowly to the soup mixture - and continue to simmer while you prepare the bread bowls.

Bread Bowls:
Cut the 'lid' off of each roll, set aside. Hollow out the rolls to form a bowl. Place in preheated oven at 350 degrees - and bake for about 5 minutes or so, then remove. Break an egg into each bowl, fill with garlic soup and place on a shallow baking pan and put back into the oven. Bake approx. 20 minutes or so until egg is soft boiled.

Remove the bowls and place them on a plate, top with 'lid' and serve. Again - you will not believe how delicious this soup is - and simple to make and clean up (just eat the bowls!), as well.

Enjoy!

Roast Chicken with Sea Salt

2009-11-24T07:55:00.000-08:00

I always forget that sometimes even the simplest dishes can be the most confusing to some people. Seasoning, temperature, stuffing, etc., can all contribute in making a basic dish - special.

Roasting a chicken is easy - and provides ample leftovers for soup or chicken salad depending on your mood.

To roast the perfect chicken, follow these very easy, very simple steps. Delish!

Place a roaster in a shallow baking pan. Brush with olive oil and sprinkle with pepper, paprika, garlic powder and coarse sea salt. That's it - stop! You really don't have to do much more! For a simple, easy-to-prepare meal scrub a couple of potatoes and throw them in the last hour to bake. Toss a green salad and you are done. . . no hassle, no pain, no recipe. . . just slow, family cooking at its best!

Rule of thumb - cook 20 minutes at 350 for every pound. I always 'poke' the chicken with a fork in the densest area (breast) - if clear liquid surfaces, it is done. If liquid is 'pinkish' let it go another 15 minutes and poke it again.

Not the most complex recipe posted. . . but some days you just want that homecooked meal without all the effort.

Roasted Tomatoes with Pine Nuts

2009-11-19T11:30:00.000-08:00

Simple, simple, simple to make - and delicious. All you need for this one is:

Whole tomatoes
Olive Oil
Italian Seasoned Bread Crumbs
Parmesan Cheese
Fresh Garlic, chopped
Pine Nuts

Preheat the oven to 350; in a shallow baking pan, place tomatoes (however many your heart desires) with the tops cut off - and a shallow 'cup' cut into the top portion. I usually cut off the top and take a tablespoon of the meat out - it doesn't need to be deep, just enough to hold other ingredients.

Drizzle with virgin olive oil and sprinkle with Italian bread crumbs, Parmesan cheese, fresh garlic and pine nuts. You can also use other cheeses depending on your preference. Note that the 'sprinkle' can range from a light coating to more - it is just a preference of taste (I tend to go a bit on the heavy side).

Bake for about 30 minutes and serve hot as a side. It is a wonderful addition to any meal.

Enjoy. . .

Lamb (or Veal) Stew

2009-11-12T06:48:00.000-08:00

It's getting cold and it's time for stew season - nothing is more comforting on a cold evening than hot stew and a crusty loaf of bread. I make my stew with veal or lamb versus beef. I find beef a little too heavy for my taste and enjoy the lightness and flavor of the veal or lamb.

Ingredients:

2 lbs. cubed lamb or veal
2 large cans or boxes of chicken broth
2 cloves of garlic minced
2 small onions chopped
1 package fresh mushrooms, sliced (optional)
5 large carrots peeled and chopped into large sections
8 large potatoes peeled and chopped into large sections
Sprig of fresh parsley
Thyme
Italian Seasoning
Salt, Pepper
1 stick of butter
4 tablespoons of flour

In a large pot place garlic, onion, lamb (or veal) and cover with 2 large cans or boxes of chicken broth. Add salt, pepper, thyme and Italian Seasoning to taste (approx. 1 tablespoon of each with the exception of salt - go light for flavor). Bring to a boil, then lower to a simmer for about 2 hours - stirring occasionally.

Add mushrooms, potatoes and carrots and cook for another 30 minutes until tender. In a small bowl add melted butter (1 stick) and fold in 4 tablespoons of flour to create a golden rue. Add to the stew (to thicken), stir in thoroughly, top with fresh parsley sprigs and cook another 5-10 minutes.

Serve with a crusty bread and side salad. . . it says LOVE on a cold winter day.

Shells Stuffed with Asiago, Spinach and Pancetta

2009-10-31T13:25:00.000-07:00

Okay, can you say DELICIOUS? Because these are! This dish takes a little time, but trust me, it's worth it.

Ingredients:

1 lb. of large shell macaroni
32 oz. of Ricotta Cheese
2 containers (approx 5 oz. each) shredded or shaved Asiago Cheese
1/2 cup Parmesan cheese
2 eggs
1 thawed box/bag of chopped spinach, drained thoroughly
1/2 lb. cubed pancetta
1 pint of heavy cream

Par-boil the shells - approx. 10 minutes, drain and set aside. In a small frying pan place a small amount of oil oil, heat over a medium flame - add pancetta and fry until golden brown. Place on paper towel to drain.

In a large mixing bowl combine ricotta cheese, eggs and spinach until well mixed. Add one 5 oz. container of Asiago cheese and cooled pancetta and mix again.

Stuff shells with mixture and place in a large baking pan in a single layer - filling face up.

In a small pan mix pint of heavy cream and remaining asiago cheese and slowly bring to a boil. Continue to heat until cheese is thoroughly melted. Add to the shells carefully pouring around them - use all of the sauce.

Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 minutes, then serve.

This dish tastes like it took days to prepare - an easy recipe to prepare ahead and serve to impress!

Accompany with a crusty bread and salad - and voila! A meal both family and guests alike will ask for again and again.

The 'Perfect' Roast Pork

2009-10-28T09:27:00.000-07:00

What is the perfect roast pork you ask? The one that is the easiest to make. The secret? A pan of water, low heat and time.

Ingredients:

1 Pork Roast (any size) bone in
Fresh garlic cloves, cut into quarters lengthwise
Olive Oil
Salt
Pepper

You need to start this meal early in the day. If I am planning on eating around 6PM or so, I actually start this in the oven at 10AM. Literally all you do are these simple steps:

Heat oven to 250 degrees
Place a large glass baking pan filled with water on the bottom shelf
Place the roast in another baking pan
With a sharp knife, cut 'slits' in the pork and insert garlic slices - use as little or as much as you would like. Too lazy to do this? Substitute garlic powder.
Drizzle with olive oil and season with salt and pepper

Place in the oven and FORGET ABOUT IT!!! That's right, forget about it. Go on with your day. Do the food shopping, laundry - take a nap . . . and about 8 hours later. . . it's done!

Ugh! Cook it 8 hours? Are you kidding me? NO I AM NOT! Once this roast is done it is the most tender, delicious pork roast you will ever have. How tender you ask? Don't even bother with a knife - you won't need it.

Serve with whatever sides and ENJOY!

Potato Leek Soup

2009-10-26T08:44:00.000-07:00

Potato Leek Soup is super filling, delicious and easy to make. This recipe makes enough for dinner with plenty left over to freeze.

Ingredients:

12 large potatoes
2 large cans of College Inn Chicken Broth
3-4 large leeks
2 garlic gloves
1 quart of light cream
Optional: Crumbled Bacon, Sour Cream

Peel, cube and wash potatoes, place in large pot and over with chicken broth (2 large cans), bring to boil. Clean leeks (be careful, these tend to be sandy by nature), chop and throw into pot along with minced garlic cloves. Let this cook about an hour or so on a very low heat until potatoes and leeks are extremely well done and soft.

At this point, I take a hand masher and use this to bring the potato/leek mix to a smooth consistency - you can also put this through a food processor and put back into the pot to finish. If you use the food processor approach - I recommend letting the mixture cool a bit first. Trust me on this.

After the mixture is mashed/pureed, add 1 quart of light cream and bring back to a boil. Salt and pepper to taste.

You can serve topped with sour cream and bacon bits. Great on a cold winter day!

Eat your Vegetables - Sauted Spinach with Garlic

2009-10-20T11:58:00.000-07:00

Vegetables. . . who likes them? I do! I like them a lot and I usually only serve them one way . . .with olive oil and garlic. You can use this very simple recipe on almost any vegetable. . . spinach, broccoli, green beans, etc. It is not only healthier than butter . . . but it tastes great . . . and did I mention it's simple?

Ingredients:

Fresh or frozen spinach
Fresh garlic, 4 cloves, minced
Olive oil

Place a liberal coating of olive oil in a large frying pan - add garlic and saute. Once garlic is done throw in fresh (or frozen thawed spinach) and toss gently until thoroughly heated.

Okay, that's it. . . you're done. . . unless you want to sprinkle with some grated cheese. Yum!

If you are cooking broccoli or green beans - or any vegetable that is not as 'leafy', pre-steam them first until tender and follow the same steps. It really is easy . . . and delicious . . . and easy . . .

Junk Pasta

2009-10-15T10:43:00.000-07:00

Junk Pasta is one of my all time favorite dishes! What is junk pasta you ask? Well, I'll tell you . . .

Junk pasta is a combination of vegetables, cheeses, meats and other assorted odds and ends. You can throw in 5 ingredients or 10 . . . doesn't matter! Junk pasta is a compilation of everything you want (or feel like at that moment). I'll list ONE of my many junk pasta recipes below, but don't be shy! The sky is the limit - this is definitely the mix and match of pastas.

Ingredients:

Broccoli
Fresh Spinach
Black Olives (pitted and sliced)
Mushrooms (any kind your little heart desires)
Artichoke Hearts
Garlic (4 cloves, chopped)
Fresh Grated Cheese
Goat Cheese
1/4 lb. Chopped Prosciutto or Bacon
Olive Oil
Red Pepper Flakes
Pasta (any shape, size or color or a combination)

Steam the broccoli about 10 minutes or so. Coat the bottom of a large non-stick pan with olive oil and saute the garlic (you can throw in onions and shallots as well if you'd like). Add mushrooms and cook until tender. Once the mushrooms are done, add the steamed broccoli, spinach, olives, artichoke hearts and whatever else you've chosen and continue to stir over medium heat until all ingredients are hot. Add red pepper flakes (a pinch) and salt and pepper to taste.

In a separate small pan (while the vegetables are cooking), brown the prosciutto (or bacon) until crisp, add to vegetables.

Cook and drain pasta according to directions. Strain and put back into cooking pot.

About a minute or so prior to pasta being done, add goat cheese (I use about 4-5 good size 'clumps') to vegetable mix and stir until thoroughly melted.

Add vegetables and any liquid from the frying pan to the pasta and stir.

Serve hot topped with fresh grated cheese.

Delicious!!!

NOTE: Don't be afraid to experiment with 'junk pasta', it's all about you! You can add: capers, chick peas, ham, sausage, escarole, green peppers, etc. It all depends on your taste! There is no right - or wrong way to make this, so go crazy!

Enjoy.

Split Pea Soup with Ham

2009-10-13T11:22:00.000-07:00

You either love it or you hate it - there ain't no in between! When I was young, I wouldn't eat this if my life depended on it. Are you kidding? It is GREEN! Not just green, but tides of green, oodles of green, green overdose. . . yuk!!!

One day, out of the blue, I decided I LOVE split pea soup (I kinda' felt like that fellow in Green Eggs & Ham, would you eat it in a box . . . well yes I would! and would you eat it with a fox . . . absolutely!). But I digress. . .

Ingredients:

2 bags of dry split peas
2 large cans of chicken broth
1 large ham bone (usually serve the ham and save the scraps for the soup)
Carrots
Onions
Garlic
Salt, Pepper
Hot Sauce

Rinse peas in colander, set to side. In a large pot, cover the bottom with a thin layer of olive oil. Chop 3 large onions and 4 cloves of garlic and saute until transparent. Add chicken broth, split peas and ham. Bring to a boil and let cook . . . . . . . . . . . . . .and cook . . . . . . . . . and cook, for about 3-4 hours while simmering.

Chop carrots into bite size pieces and add. Season with salt, pepper - and I LOVE a dash of hot sauce and cook another 30 minutes or so until the carrots are tender.

Serve hot and freeze the rest. Mmmm. Mmmm. Good.

Mushroom Quiche

2009-10-10T17:11:00.000-07:00

Okay, so the first thing I am going to say is I am NOT a Quiche person. I have never liked Quiche, cooked Quiche or eaten it. Last week I went to one of my favorite friends in the whole wide world - Ashley's, for ladies night out. When I got there, I saw a Quiche on the counter. "Oh No!", I thought, "What the hell am I going to do? How am I going to be polite and eat this . . . . . . . Quiche!!"

Then dinner was served.

I took the first bite - anticipating that I would then politely clutch my throat, fall to the floor and hopefully one of my friends would do the Heimlich - and then I would be too upset to eat anymore. . . So, I took the first bite and I LOVED IT!! This Quiche was light, filled with mushrooms and delicious. This week I made my first Quiche EVER . . . and it was delicious as well. I am now a Quiche kinda' girl and will be experimenting with this basic recipe on other varieties. . .

So Ashley, thank you. . . . xo

Here is her recipe:

The crust:

1 c. all purpose flour
1 T. sugar
1/2 t. salt
1/2 stick butter
1/2 stick margarine

Mix the dry ingredients, cut in the cold butter and margarine. Add 1-2 T. cold water or until the dough comes together. If it's too soft you can put it in the fridge for 30 min before rolling it out.

Filling:

1 package white button mushroom, sliced
1 package shitake mushrooms, sliced
3 large shallots, minced
3 cloves garlic, minced
2 T. butter
2 T. oil
1 C. Fontina cheese, shredded
3 eggs
2/3 c. light cream
1/3 c. whole milk
1/4 t. nutmeg
Parsley

Preheat oven to 450 degrees. Roll out dough and fit into 9'' glass pie dish. Bake crust 15-17 min - until golden. I had to open the oven a couple times to push the sides of the crust up with the back of a spoon b/c they may shrink.

Cool crust while you make the filling. Decrease oven temp to 325 degrees.

Heat oil and butter over medium heat. Add shallots and garlic - saute 2 min. Add mushrooms and saute until browned about 10 min. Season with salt and pepper.

Add mushroom mixture to crust. Add shredded cheese over mushrooms. Mix eggs, light cream, and milk. Season with salt and pepper. Add 1/4 t. nutmeg. Add mixture to quiche and bake at 325 degrees for 50 min.

Let quiche cool for 30 minutes to 1 hr. Sprinkle with parsley.

I know you will love this recipe! Never again will I say . . . 'real women don't eat Quiche' :)

Mozzarella Basil Omelet with Filet Mignon

2009-10-07T13:55:00.000-07:00

It's getting colder and the motivation to get out of bed on the weekend is almost slim to none, but a woman's gotta eat so . . . throw on a pot of coffee and serve me a hot, hearty breakfast to get moving (and by moving I do NOT mean pushing the vacuum, or dusting, or laundry, etc., I simply define moving as the ability to get from one place to another).

If you're like me on weekend mornings, I think this quick, easy-to-make omelet along with the optional Filet Mignon side might just get you going.

Ingredients:

4 eggs
1/4 cup of heavy cream
Fresh basil, washed and chopped
Fresh mozzarella
Tomato
Salt, Pepper to taste

Optional:

Filet Mignon or other side steak
1 clove garlic, chopped

Combine eggs and about 1/4 cup of heavy cream with salt/pepper in a small bowl and 'whisk' thoroughly. Using a large, non-stick skillet, melt an ample pat of butter over a medium heat. Once the butter is melted, pour the egg in the pan making sure to cover the bottom easily.

Slice fresh mozzarella into thin slices, place over egg in pan - and sprinkle with fresh basil. Once the egg begins to cook on the edges, fold the sides over (first one, then the other) to contain filling. Let cook about 1-2 minutes and then flip so that the egg cooks thoroughly and the cheese gets nice and gooey.

In a separate pan (small), coat bottom with olive oil, slice tomato and throw in to soften and heat slightly. This takes about 3-4 minutes. When omelet is ready to serve, place tomatoes on top or to the side for color and flavor. This recipe makes enough for two - so cut it in half and share!

If you are up for the steak, simply marinate briefly with olive oil, fresh chopped garlic and salt, pepper to taste and throw on the grill until done. In the winter I don't have the time or patience to go outside, so if you don't have one of those fancy stoves complete with grill - a cast iron or comparable frying pan will work. I do about 3-4 minutes on each side - but I am an extremely 'rare' girl.

Put on a fresh pot of coffee and enjoy!

'Sometimes Simple Is So Much Better' Pork Chops

2009-10-06T10:00:00.000-07:00

I LOVE pork chops - but I stopped eating them because the kids never liked how I prepared them. Tried baking them, stuffing them, grilling them and the list goes on. . . but they were never really what I expected. Last week I tried again - bought the chops and then just didn't feel like cooking them - prepared for yet another, 'don't like them'. So I did what any good woman would do . . . turned to my husband and said, 'Chops have been out a day, you need to cook them. I'm going out to dinner with my sister and the kids'.

My husband being the man he is - showed me that not only had I been cooking the chops wrong for years - but when I walked in the house and smelled them (okay and maybe, just maybe took a taste right out of the pan) . . . I did NOT want to go get pizza. Lesson learned - promptly admit defeat and then assign pork chop cooking to Joe from now until eternity.

Ingredients:

Pork chops w/bone in
1 egg
1 cup flour seasoned with black pepper & paprika
1 head of garlic, peeled
Fresh white mushrooms, sliced - about a dozen or so

Coat the chops with egg wash (1 egg beaten in 1 cup of water) and then coat lightly in flour. Easy to do - put the egg wash in a shallow bowl and dip the chops on both sides. On a separate plate, dump the flour mixture and dip the chops - both sides again, right after the wash.

Heat 1/2 cup olive oil in a large pan to a medium low temp and add chops, garlic cloves and mushrooms. Cook over medium low heat, turning the chops and garlic as it browns.

THAT'S IT!! That's all there is too it - go figure! The perfect chop, crispy on the outside, tender and juicy on the inside. Leave it to Joe!

Sausage, Escarole & Beans with (or without) Pipettes

2009-10-05T09:43:00.000-07:00

Sometimes I like sausage, escarole and beans as a side dish - and sometimes as a main dish. This recipe includes pasta and can be served as an entree - delicious both ways!!

Ingredients:

One head of well-cleaned, chopped escarole
1 lb. of sweet Italian sausage (without skin)
1 large can of cannelloni beans, drained
4 cloves of garlic, minced
Olive oil
Grated cheese, for topping
1 lb. pipette pasta

Coat the bottom of a large frying pan with olive oil, add garlic and saute. Add chopped escarole, and allow to cook until tender over a low heat. Don't rush the escarole - you want it to cook slowly so it retains the flavor and doesn't burn.

Once the escarole is tender, add cannelloni beans and cover, cooking on low heat for about 10 minutes or so. Stir occasionally.

In separate frying pan, cook sausage thoroughly, breaking into chunks as it cooks. Add to escarole/bean mix when done and mix well.

In a large pot, boil water and cook pasta according to directions. Drain and place back into pot.

Add the escarole/bean/sausage mix - as well as all the juices. Toss together and served topped with grated cheese.

Don't let the beans fool you. . . this is one delicious meal!

Pasta with Calamari Sauce

2009-10-02T10:35:00.000-07:00

Calamari is delicious. 'Nuff said, now onto the recipe.

Ingredients:

2 cans whole tomatoes
Garlic
Onion
Red pepper flakes
Italian seasoning
Pack of CLEAN frozen squid, whole and thawed
Pasta

In a medium pot, place a light layer of olive oil. Chop approximately 4 cloves of garlic and one small onion and saute until translucent.Take thawed squid and chop into 'rings', I use the legs as well - freaks some people out. (NOTE: you can use fresh squid from the grocer, however, make sure it is cleaned. Cleaning squid that has not been de-inked is nasty and it takes a lot of time. To avoid this mess. . . just don't go there). Add squid to pot and stir gently until it starts to 'curl' on the ends.

Puree tomatoes in the blender and add. Season with a pinch of red pepper flakes and Italian Seasoning, salt, pepper to taste. I like my sauce a little spicy so I tend to throw in a bit more of the red pepper flakes - your call! Bring to a simmer and let cook for at least 25 minutes.

Cook pasta according to box and top with the sauce - add grated cheese and enjoy!!!!

Nothing says loving . . . like squid on the table . . .

Niamh's Chicken

2009-09-29T13:00:00.000-07:00

Every once in awhile you need to name a recipe after your kids - right? This dish is one of Niamh's favorites with the exception of the asparagus which she promptly removes. I like asparagus . . . so they stay in. This dish takes a little time to prepare but is worth it. You can also prepare it ahead of time, freeze it and pop in the oven when you are ready. If you do freeze, thaw prior to baking.

Ingredients:

Boneless chicken breast
Mozzarella Cheese, sliced
Swiss Cheese, sliced
Asparagus, fresh
Chicken broth(1 cup)
Olive oil
Paprika, Salt, Pepper, Garlic Powder (to taste)

Cut chicken breast down the middle and lay flat between wax paper. With a meat mallet or hammer or anything you have lying around, pound it thin (I make Joe do this, it helps alleviate any anger management issues he may be having). Place to the side.

Clear an area on your counter where you can create the 'rolls'. Place a piece of chicken down and layer mozzarella and Swiss slices across the length (about 2 slices each per roll). Place 3-4 fresh asparagus spears in the center and roll. You won't need to 'fasten' the rolls as the chicken adheres to itself. Place rolls in a large glass rectangle baking pan side by side.

Drizzle with olive oil and season according to taste. Pour chicken broth around (not over) chicken rolls. Cover with aluminum foil and bake approximately 45 minutes at 350 degrees. Uncover and place under broiler for about 5 minutes until golden. Place on plate with a couple of tablespoons of broth (now thicker and mixed with cheese).

Easy. Yummy. Good.