Figs are always in the mix and are a favorite of mine. I love them fresh, dried, baked or seared. Growing up there were fig trees at my Grandmother’s and Aunt’s house. Topics of discussion would include the fig tree. How’s it growing? How many figs this year, how many do you expect?

There are tons of fig trees all over Italy. There are massive old ones in the middle pf Rome.

I really want a fig tree of my own and that is one of my next things. We are thinking of making a move so that we can have more land! Oh the gardens I am dreaming up right now. My fig tree and John’s lime tree.

Prosciutto with Figs and Mascarpone

Ingredients:

6 to 8 Fresh Figs sliced in halves
1/2 cup of Mascarpone
1/4 to 3/4 pound of sliced paper thin Prosciutto di Parma

Preparation

1. Slice the figs in half

2. Smear about 1 tsp of the Mascarpone on the fig. This will help the Prosciutto to stay in place on the fig. Think of it as the glue that holds it all together.

3. Take half of a slice of Prosciutto di Parma and arrange it on top of the Mascarpone so it makes a little flower by gathering it in the center with your fingers (as best as you can see picture).

Note: Mascarpone is an Italian cheese made from cream. It is milky-white and can easily spread. You will find it in dishes of the Lombardy region as well as desserts. It’s the main ingredient for Tiramisu.

I love the combination of lemon and capers with a Panko crunch.

It’s easy because you can pull it together quickly for the weekday and nice for entertaining because you can prep before guests arrive and pop in the oven once they are there (or 5 minutes before they arrive).

I serve the chicken over orzo pasta that has been tossed with olive oil and parmigiano cheese with my Arugula and Cherry Tomato Salad.

Servings: 4

Ingredients:

4 Chicken Breast Cutlets
(make sure the breast is split into a cutlet – ask the butcher to do this)

1 Small Jar of Capers (Alessi Balsamic Capers is what I like to use)
Note: If you are making this recipe with 6 or more cutlets get the big jar of Alessi Balsamic Capers

1 to 2 Cups of Panko Breadcrumbs seasoned with salt
4 (or more) Lemons Juiced and ready to use
2 Eggs
Olive Oil for pan searing
Salt & Pepper for flavoring

Preparation:

1. In a skillet add oil & heat.
2. In a bowl beat the eggs and add salt and pepper to your liking and set aside. In another bowl or plate mix Panko bread crumbs and salt.

Note: Setup stations starting with Chicken Cutlets, Egg Mixture, Panko, your skillet on the range, then your Pyrex next to that.

3. Dip the chicken in the egg until all covered.
4. Transfer to the Panko breadcrumb plate and cover on both sides.
5. Place the chicken in the skillet to sear on both sides.
6. Place in a Pyrex dish
7. Continue to do this until all of the chicken is seared on both sides and in the Pyrex dish.
8. Next drain the jar of capers and set aside.
9. Pour the juice from the lemon evenly over the chicken.
10. Lastly sprinkle the entire jar of capers on top of the chicken.

Bake in the oven at 350 degrees for about 20 to 25 minutes.

There are a few theories on how the cake received it’s name.

One theory states it’s the sound people make when they take a bite as they hum happily away.

The other theory has to do with the sweetness of the cake like nectar from a flower that a humming birds treasures.

I personally love this cake. I think it will make you and your guest hum in delight.

Pan Notes: I like to use 3 round pans. Bottom pan was a 9 inch round and the 2 top pans where 8.5 inch round. I used the 9 inch round as the base of the cake.

Icing Notes: When making the icing you will need to adjust depending on where you are. If you are in a dryer climate you will need more butter. If you are in a humid climate like me then you will need less butter in your icing.

Assembly Notes: If you want to stabilize your cake because you might be taking it somewhere you can take straws and cut them to the appropriate size and stick it in the center through the 3 layers. This will secure the cake. Since I wasn’t going anywhere I didn’t do this at all and the cake was fine. I just wanted to give you that option.

Icing the Cake: Once I put my layers on the cake stand I cut strips of parchment and stick it around the base of the cake so that when I am icing it doesn’t get on the stand. Once I am done I remove the parchment and it has a nice clean finish at the bottom.

Humming Bird Cake Recipe

Pans that I used
3 round pans, if you can I like using 9inch for the base then 8.5 for the top 2 layers.

Ingredients

Cake Batter

3 Cups of Sifted All Purpose Flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
2 Cups of Sugar
3/4 Cup of Olive Oil
1 cup finely chopped pecans
4 Egg Whites (beat until stiff peaks)
4 Egg Yolks
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon of baking powder

Cake Icing
1 pound (1 box) confectioners’ sugar
8 ounces cream cheese, room temperature
4 tablespoons (1/2 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Preparation

Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees.

1. Cream the mashed bananas with sugar and add vanilla.

2. Next add 5 separated egg yolks + pineapple. Mix and beat until fluffy.

3. In a separate bowl combine dry ingredients: Sifted flour, cinnamon and the baking soda.

4. Add the dry ingredients to the mixture a little at a time alternating with the 3/4 cup of olive oil.

5. Next mix in pecans.

6. In another bowl beat the egg whites until you have stiff peaks.

7. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.

8. Spoon the batter into your 3 pans and make them as even as you can.

9. Bake until light brown and for about 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).

10. Once the cakes are done pull them out and let them cool.

11. After they cool place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).

12. Next Cream all of the ingredients together for the icing in this order: Sugar, Cream Cheese, Butter, Vanilla, and 1 tablespoon Milk. If needed add a teaspoon of milk at a time to get to a consistency that you like.

13. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.

14. Now start to ice the sides and the top of the cake until covered. Sprinkle with finely chopped pecans.

15. Refrigerate the cake until you are going to slice and serve!

One of the things I’ve been working hard at is creating healthier breakfast and snack options for my children. At first there was a bit of complaining but we are working through that.

We now have conversations about having good protein in our meals that give us energy and help us think and make better decisions.

While at the Mom 2.0 Summit I tried the Love Crunch Aloha blend by Nature’s Path. For a quick and easy breakfast or snack we’ve been sprinkling it on top of our favorite Greek yogurt that is high in protein.

The story behind Love Crunch starts with the Marriage of Arjan & Rimjhim. They wanted their guest to experience giving and spreading love in lieu of wedding gifts.

This premium blend of granola was well received and with all of this excitement Nature’s Path was encouraged to launch Love Crunch!

We love the Aloha blend with the pineapple, white chocolate, and toasted coconut.

Love Crunch Aloha Yogurt

1 cup of your favorite yogurt
1/4 cup of Love Crunch Topping (I used the Aloha Blend with pineapple, toasted coconut, and white chocolate granola)
1 tsp of honey drizzled on top
Fresh Fruit: I used blueberries

My mother made this cake and it was divine + easy. Two words that when used together means every person should have this written down or saved.

It takes 15 minutes to assemble and 1 hour of chill time.

Also – I love pineapple. It reminds me of weddings. I think that’s because my parents had a pineapple cream layered cake as their wedding cake. We’ve ordered that for many of their Anniversaries (over 50 years and going).

Also at bridal showers we serve a punch that uses pineapple as the base and it’s really good.

This particular cake was served at our Easter gathering. It was light, airy, and full of pineapple flavor.

Next time you need a cake and you don’t have time to bake this recipe is for you at that very moment.

Angel Food Cake with Pineapple Cream

Ingredients

1 can (20 oz.) Crushed Pineapple in Juice, undrained
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2 cups thawed Whipped Cream Topping
1 round angel food cake, cut into 3 layers
Strawberries or whatever berries you like for the topping

Preparation

1. Slice the angel food cake into 3 layers.

2. Mix the pineapple and dry pudding mix together and gently fold in the cool whip.

3. Take the bottom layer of the cake and place on a plate or stand.

4. Spread the pineapple pudding mixture in between each layer.

5. Finish off the top layer with a layer of the pudding mixture.

6. Dollop a few drops of cool whip on top and add a strawberry in the center. (see picture)

Refrigerate for 1 hour before serving.

The one thing that I don’t like with lamb is mint. I know many people and many recipes call in the mint but I can’t take it. Instead I go for garlic, rosemary and flat leaf parsley seasoned with sea salt and ground pepper.

This is a really good recipe for Lollipop lamb and when placed on a serving dish that is laced with a Red Wine Port sauce – oh the joy of dinner!

Lollipop Lamb in Red Wine Port Reduction

Ingredients

2 1 1/4-pound racks of lamb, fat trimmed (Ask the butcher to French them for you).
2 Tablespoons of Olive oil
2 teaspoons of Fresh rosemary, minced
2 teaspoons of Fresh garlic, mashed
1 cup Flat Leaf Parsley minced (1/2 cup for garnish)
Sea Salt season to taste
Freshly cracked black pepper to taste

Red Wine Port Sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces

Preparation

1. Take your lamb chops and pat them dry.

2. Next season them with salt and pepper.

3. Drizzle them with Olive Oil.

4. Sprinkle with fresh mashed garlic, parsley (reserve 1/2 cup for garnish), and rosemary.

5. In a frying pan cover with olive oil and heat up on medium-high.

6. After the pan is hot (about 2 minutes) sear each lamb rib for about 3 to 4 minutes on each side so that you form a nice brown crust.

7. In a baking dish lay out the lamb chops and depending on how pink you want your lamb finish it off in the oven for about 5 minutes.

Note: If you like your lamb on the rare side omit this baking part.

To make the red wine port sauce

8. Boil wine and port in large saucepan until reduced to about 1/3 cup (around 25 minutes).

9. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.

10. On a serving plate spoon the red wine port sauce on the bottom of the plate.

11. Assemble your lollipop lamb on top and sprinkle with fresh chopped parsley around the plate.

12. Your ready to serve!

Note: As I side for this dish I like to baked sweet potatoes with sea salt and olive oil.

It’s family owned and operated with great food, live music and a belly dancer!

I decided to make my mom’s birthday cake this year but wanted a Greek twist to it. I researched particular flavors and came up with pistachio and apricot.

This cake was super moist and had the exact flavor of a really good pistachio gelato!

Pan Notes: I used 3 round pans. Bottom pan was a 9 inch round and the 2 top pans where 8.5 inch round. I used the 9 inch round as the base of the cake.

Assembly Notes: If you want to stabilize your cake because you might be taking it somewhere you can take straws and cut them to the appropriate size and stick it in the center through the 3 layers. This will secure the cake. Since I wasn’t going anywhere I didn’t do this at all and the cake was fine. I just wanted to give you that option.

Icing the Cake: Once I put my layers on the cake stand I cut strips of parchment and stick it around the base of the cake so that when I am icing it doesn’t get on the stand. Once I am done I remove the parchment and it has a nice clean finish at the bottom.

Pistachio and Apricot Cake Recipe

Pans that I used
3 round pans, if you can I like using 9inch for the base then 8.5 for the top 2 layers.

Ingredients

Cake Batter
2 Cups of Sifted All Purpose Flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
2 Cups of Sugar
1 Stick of Butter
3/4 Cup of dried apricots diced up (I used my food processor to make them tiny pieces)
1 Cup of chopped Pistachios + 3/4 cup to sprinkle on the iced cake and in between the iced layers
5 Egg Whites (beat until stiff peaks)
5 Egg Yolks
1/2 Cup of Olive Oil
1 Cup of Buttermilk
1 1/2 teaspoon of Vanilla Extract
1 teaspoon of baking soda (not powder but soda)

Cake Icing
Three 8 oz of Containers of White Chocolate Cream Cheese
1/2 cup of Whipping Cream
1 teaspoon of vanilla extract
1/4 cup of Powdered Sugar

Preparation

Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.

1. Cream butter with sugar and add vanilla.

2. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.

3. In a separate bowl combine dry ingredients: Sifted flour and the baking soda.

4. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).

5. Next mix in 1 Cup of Pistachios and 3/4 cup of the Apricots.

6. In another bowl beat the egg whites until you have stiff peaks.

7. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.

8. Spoon the batter into your 3 pans and make them as even as you can.

9. Bake until light brown and for about 30 minutes (use a toothpick in the center and make sure no batter is on the stick).

10. Once the cakes are done pull them out and let them cool.

11. After they cool place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).

12. Now for the Icing: Cream with a hand blender the 3 containers of White Chocolate Cream Cheese + 1/4 of powdered sugar + 1/2 cup of whipping cream (a little at a time) until you have it all mixed together.

13. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.

14. Now start to ice the sides and the top of the cake until covered. Use chopped pistachios to decorate the top and sides.

15. Refrigerate the cake until you are going to slice and serve!

When I think of this amazing island the fruit that comes to mind are oranges and of course figs. Oranges make their way into everything. For example my mother makes a fantastic orangecello (this is like a limoncello but with oranges).

There are orange cakes, orange cookies, orange candy, orange drinks, even the arancine snacks look like oranges. It’s all about the orange.

Oranges grow abundantly and in many varieties all over Sicily. Therefore, the markets are full of them.

I picked up a few to make the Insalta di Arance, which is so delicious. You have to try it. Especially, if you are a fan of the sweet and salty combination. I am addicted to it!

Ingredients:

4 Oranges (blood red are the best if you can find them)
1 Red Onion
2 tbsp finely chopped parsley
4 tbsp Olive Oil
Salt to your taste
Freshly ground pepper

Preparation:

1. Peel the oranges and remove the pith and slice in rounds. Fan them out on a plate.

2. Peel and half then onion and thinly slice 1/2 of it, finely chop the other half and mix with the chopped parsley.

3. Sprinkle the onion parsley mixture over the oranges.

4. Season the oranges with salt and pepper then drizzle the olive oil.

5. Cover the plate with plastic wrap and place in the refrigerator to marinate for 1 hour.

6. Remove from the refrigerator 5 to 6 minutes before serving.

The leaves taste a touch bitter and peppery along with a nutty flavor.

It’s very delicate and can wilt easily. It’s very popular to top off a tray of bresaola or prosciutto with fresh arugula and parmesan- It’s also amazing like this on top of Italian Style pizzas!

This is my go to salad. It’s the one I crave. It’s the one that goes with many things I make.

Note: It’s absolutely wonderful with my Tuscan Chicken.

I make this salad 3 to 4 times a week. It’s simple, clean, and so flavorful.

Ingredients:

4 cups (packed) baby arugula ( I buy the clear box in the produce section where the salad bags are located)
1/3 cup freshly grated Parmesan cheese (I like to use a Parmigiano wedge and grate it fresh)
3 tablespoons extra-virgin olive oil
5 tablespoons fresh lemon juice (about 2 Lemons)
1 cup halved cherry tomatoes (or more, I usually load my salad up)
Sea Salt to your taste

Preparation:

1. Combine the arugula and tomatoes in large bowl.

2. Add the lemon juice, grated Parmesan cheese, salt to taste, and olive oil.

3. Toss the salad and serve immediately!

With Spring Break, Bridal Showers and other commitments it’s been hard to try new things.

So to get back into the swing of things I decided to challenge myself by cooking simple and easy menu options that I can pull together fast.

I was inspired a bit on our Spring Break.

I had a wilted salad that was very tasty. I decided to try a version of it at home with spinach, cranberries and some pine nuts. It turned out nice and will be something I know I will make often.

Note: If your in a pinch it goes well with the prepared Lemon Rotisserie Chicken. I love the one from Whole Foods!

Wilted Spinach and Cranberry Salad with Pine nuts

Ingredients:

2 and a half bunches of baby spinach stems trimmed (or a container of spinach)
1 cup balsamic vinegar
1/2 cup white onion finely diced / minced (don’t use chunks)
4 garlic cloves (minced)
1/4 cup of dried cranberries
2 tbsp extra virgin olive oil
1/4 cup of pine nuts
Salt to taste
(you can also crumble goat cheese on top)

Preparation:

1. In a wok or saute pan cook the onions until translucent in the olive oil.

2. Add in the garlic and move it around the pan to be sure it doesn’t burn for about a minute.

3. Next add the Balsamic Vinegar.

4. Bring to a boil and reduce mixture to half.

5. Add Spinach leaves and cook until wilted (2-5 minutes).

6. Move spinach to serving bowl.

7. Add pine nuts and dried cranberries to spinach and mix together. Salt to taste.

8. Serve warm.