Perfect Panini!

Ham, Gruyere and Apple Panini

I'd call it grilled cheese for grown-ups.  It seems like an odd combination of flavors but they pair so well.  The savory of the cheese and ham with the bitter-sweetness of the apple is so delicious!  I don't own a panini press but that doesn't stop me from making them.  I used my grilling pan on the stove-top and applied pressure using a spatula.  I still got the nice grill marks and they tasted great.  For a substitution suggestion, I would say that you could use many different kinds of ham to get a variety of flavors (a leftover holiday ham might work great).  I also think turkey breast would work well in this sandwich.  Just because it's called a panini doesn't mean that it won't fill you up, it was a satisfying dinner.

Ham, Gruyere and Apple Panini Recipe

Sloppy Joes with a Twist

Buffalo Sloppy Joes

Sloppy Joes always make me think of the lunch lady from Billy Madison, "Have some more sloppy joes. I made 'em extra sloppy for yous. I know how yous kids like 'em sloppy. "  Here's a little bit more sophisticated twist on them.  Two words to describe them, quick and easy (no, I'm not talking about a girl you know).  The buffalo wing sauce adds a nice kick which goes great with a little blue cheese.  I didn't have any rolls, so I improvised by making an open-faced sandwich on bread.  The picture isn't glamorous, it kind of looks like something I would feed my dog Mac, but they are delicious!

Buffalo Sloppy Joe Recipe

Italians Aren't the Only Ones That Can Cook!

Pasta Alla Formiana & Proscuitto Wrapped Asparagus

In my own words, loaded tomato pasta (if you don't like lots of sauce, definitely not the dish for you). Very easy and delicious. I actually whipped it together in 20 minutes before I started my daily routine. If you're cooking for more than 4 or just hearty eaters, I would double the recipe and place it in a larger baking dish. To finish the dish, I topped it with parmigiana reggiano and fresh cracked black pepper. A homemade bread or specialty baguette from your local bakery would be a great addition to mop up the sauciness (if you live in Syracuse, stop by the Columbus bakery for a fresh loaf of Italian bread).

Pasta alla Formiana Recipe

Proscuitto Wrapped Asparagus

Preheat oven to 450. Cut down stalk ends of asparagus and peel bottom half of asparagus (like you'd peel a carrot). Place on a cookie sheet drizzle with olive oil and season with salt and pepper. Bake for 15 min, remove from oven and cool. Wrap several stalks together with a thin slice of Proscuitto. Possibly one of the best ways to eat your vegetables, wrapped in an Italian bacon!

Garden Lunch for Four

3 Cheese Mac & Cheese and Wedge Salads

Who wouldn't want to come home on lunch to find homemade mac and cheese and wedge salads with bacon and crumbly blue?  Wedge salads are so easy, one head of iceberg lettuce cut into four wedges (hence the name) sprinkled with toppings and a dressing of your choice.  I substituted pancetta for bacon because it happened to be what I had on hand from a previous meal (no need to waste). I might double the vinaigrette recipe because it doesn't make much; especially for those guests that want a little salad swimming in their dressing.

As for the mac and cheese, throw away that blue box sitting in your pantry this recipe is the cheesiest!  The perfect blend of cheeses with a little zing from the sharp cheddar, and the creaminess of the fontina and gruyere.  If needed you can make it up ahead and reheat it in the oven (the microwave will take the crispness of the crouton topping away). 

Wedge Salad with Grilled Grape Tomatoes and Blue Cheese Vinaigrette Recipe

Three-Cheese Mac & Cheese
Prep Time-20 minutes
Total Time 1 hour
Yields 8 large servings

Ingredients:
1 lb. uncooked orecchiette pasta (elbow macaroni may be substituted)
1/2 cup melted butter
1/2 cup all-purpose flour
4 garlic cloves, pressed
5 cups 2% milk
2 tsp dry mustard
1 tsp salt
1/4 tsp pepper
8 oz sharp white cheddar cheese, shredded
8 oz Gruyere cheese, shredded
4 oz fontina cheese, shredded
2 tbsp chopped fresh chives
2 cups cheese and garlic croutons

Preheat oven to 350 degrees. Cook pasta according to the package directions; drain and set aside. Meanwhile, combine butter, flour, and pressed garlic and whisk until smooth. Cook over medium-high 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt, and pepper. Simmer 14-17 minutes or until sauce has thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove from heat.

Meanwhile, coarsely chop croutons. Add cooked pasta to large casserole dish. Carefully pour sauce over pasta; mix well and then top with crushed croutons. Bake, uncovered, 25-35 minutes or until sauce is bubbling ans croutons are golden brown. Remove from oven. Let stand, covered, 10 minutes before serving. 

Triple Chocolate Threat

Chocolate Truffle Cupcakes

Chocolate lovers beware, these cupcakes will knock your socks off!  They take a little bit more effort but are definitely worth it.  The presentation is enough in itself.  When you bight into the cupcake and the rich chocolate ganache hits your mouth like an explosion, you'll understand what I mean.  The actual cake part is relatively easy just don't over-fill the liners and they may need a few extra minutes in the oven to make sure they set up.  Instead of using a paring knife to remove the centers, you can find a tool for it at a store like Bed Bath and Beyond.  If you have kids, dogs, or husbands around that like to sample things before you're finished baking this is the perfect opportunity; let them sample the centers that you take out of the cake.

For the fancy toppers, I used a Pampered Chef squeeze bottle for frosting with a very fine tip, you could also use a pastry bag.  Line a cookie sheet with wax paper, melt down some chocolate, and draw out whatever designs you like (with the chocolate).  Pop them in the fridge for a few minutes, carefully peel them off the paper, and top the cakes for an elegant twist. 

Chocolate Truffle Cupcakes Recipe

Can Can Chicken

Beer Can Chicken & Grilled Steak Fries with Truffle Oil

The beer can chicken is so easy, just set it and leave it.  Grilled to perfection and so moist.  Enjoy half of a beer before putting the chicken on it, no point in wasting it!  With the dry rub, the skin crisps up beautifully.  When serving, cut the legs and wings off first, divide the breast into two halves and slice them horizontally so that each piece has a little skin on it.  Perfect for two, with a little left over for a grilled chicken and greens salad.  If you're expecting more people, why not put an extra chicken or two on the grill!  The only substitution that you may want to make is substituting black pepper for cayenne pepper but I think that the cayenne gives the chicken a nice little kick (and I'm not one for spicy foods).

Can Can Chicken Recipe

To make your own grilled steak fries (so much healthier than the store-bought frozen kind).  Take several large baking potatoes (about one per person) and place them in a pot with salt water.  Cook about 10-12 minutes then immediately place in a bowl of ice-water (this blanches them, you don't want them all the way cooked through).  Pat dry and cut each potato into 8 wedges.  Toss with enough olive oil to coat and your favorite seasonings; I used seasoned salt and a pinch of cayenne pepper.  Grill on each side about 4 min.  Remove from grill and drizzle with additional oil and seasoning, if desired (I drizzled them with white truffle oil).  They're so tasty that you won't even need ketchup.

It's a Pizza Party!

You can do so much with a pizza to have something that appeals to everyone.  I like to vary the doughs, toppings, and sauces.  I did work at a pizza shop so I have a few tricks up my sleeve but I definitely cannot toss the dough.  I chose to make a Buffalo Chicken Wing Pizza, Traditional Italian Tomato Pie, Bruschetta Pizza, and Margherita Pizza (recipe can be found under "My Favorites" link on the side of the blog).  I use the Margherita Pizza dough recipe when making homemade dough, it's delicious and relatively easy.  Instead of trying to stretch the dough, dropping it on the floor, and having my chocolate lab steal it (which has happened before), I roll it out on a lightly floured silicon pastry mat.  To avoid large bubbles in the dough and even baking you can prick it repeatedly with a fork.  I tried to bake three pizzas at once and I don't recommend it, one pizza was a little too browned on the bottom. 

One pizza that I usually make but didn't was a garlic pizza with lots of veggies on top.  To make a garlic pizza: mix up olive oil, parmesan cheese, minced garlic, dried oregano, pepper, salt and spread over the crust to top with cheese and desired toppings.

My husband and I love to have pizza/calzone Fridays and have fun making our own pizzas together and enjoying a good beverage.  Why eat out when you can have family time at home making delicious personalized pizzas! (A typical pizza with 3-4 toppings out costs around $20-25, making one at home only $8-12 depending on ingredient choices).

Chicken Wing Pizza
I modify the recipe by using raw dough and cooking it for double the time.  I also mix together the hot sauce, only 1 tbsp butter, pinch of dried oregano, pinch of garlic powder, salt and pepper to toss the chicken in.  Depending on your pallet you can use more or less hot sauce ( I use a little more but I use a milder buffalo sauce).

Chicken Wing Pizza Recipe



Bruschetta Pizza

A great mixture of meats and fresh tomato/basil topping.  The topping isn't added until after the pizza has been cooked so you could serve it as a side for guests to add as desired.  

Bruschetta Pizza Recipe

Traditional Tomato Pie

I like to use Wegman's white pizza dough for this one because it's more like a thicker bread dough which is great for tomato pie.  For everyone who likes leftover cold pizza, this is your pizza!  It's actually meant to be served cold.

Tomato Pie Recipe
3 tbsp. extra-virgin olive oil
2 cloves garlic
1 28-to-32-oz. can crushed tomatoes
1 tsp. dried oregano
salt and pepper to taste
1 lb. pizza dough
3 tbsp. grated Pecorino Romano cheese
Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet. Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes. After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to room temperature before eating.



Margherita Pizza

Beautiful Bellini Cocktails

Italian Prosecco Bellinis

A refreshing sparkling cocktail served over ice on a hot day.  I chose to make it in a pitcher with fresh limes and pomegranate seeds which add a great decorative touch.  Be careful when opening the Prossecco, the corks really do fly!  Next time, I'm going to try building a create-your-own Bellini bar with various fruits, herbs, and juices. This is the first of many recipes out of my new cookbooks from Giada De Laurentiis (Food Network Star) which I highly recommend.

Pomegranate Cranberry Bellini Recipe

 

Lemon Blueberry Cupcakes

Lemony Delight!

This morning, the hottest day of the year, I went blueberry picking which inspired me to make these cupcakes.  They are extremely easy but so delicious.  When working with the frosting, I found that 10 cups of confectioners sugar was enough (11 or 12 would have been too much).  I also changed the color to yellow since blue seemed to deceive the lemony flavor.  The frosting recipe makes quite a bit extra which would be great sandwiched between two shortbread cookies.

Lemon Blueberry Cupcake Recipe

Tantalizing Turkey

Turkey Saltimbocca
The flavors of fresh sage and prosciutto blend together in perfect harmony.  Easy enough for a weeknight dinner but the taste could pass for a gourmet meal.  The fresh sage cannot be substituted, it's what really makes the dish.  When pounding the turkey, to avoid mess, place turkey tenderloin halves between two pieces of plastic wrap.  The recipe only makes two small servings.  Even though it's just my husband and I, I doubled it for some delicious lunch leftovers.  If you can't get turkey tenderloins, turkey cutlets pounded thin would work as well.

Turkey Saltimbocca Recipe

Beef & Spinach Gyros

GO GREEK!

Delicious, easy, light and healthy. What a great combination!
I didn't have lemon pepper seasoning in the house so I made a few modifications.  I used the juice of one fresh lemon (half in the beef mix half in the sauce).  Also I seasoned each with salt and pepper.  The sauce seemed salty, so I added 1 teaspoon of sugar and a pinch of dill which ended up being the perfect addition.

Beef & Spinach Gyros Recipe (Taste of Home Magazine)

Prep/Total Time: 25 min.

Yield: 6 Servings

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6 green onions, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 teaspoons lemon-pepper seasoning, divided
• 1 large tomato, chopped
• 1 cup (8 ounces) fat-free plain yogurt
• 1/2 cup reduced-fat mayonnaise
• 6 pita breads (6 inches), halved
• 12 lettuce leaves
• 1 cup (4 ounces) crumbled feta cheese

In a large skillet, cook beef over medium heat until no longer pink. Add the spinach, onions, olives and 1 teaspoon lemon-pepper; heat through. Stir in tomato; set aside.

In a small bowl, combine the yogurt, mayonnaise and remaining lemon-pepper. Line pita halves with lettuce; fill with beef mixture and feta cheese. Serve with yogurt sauce.

Darn Good Pasta!

I think the name says it all!  It's easy and flavorful pasta.  I ran out of penne pasta so I substituted spirals and for a healthier kick, I used whole wheat pasta.  For the white wine, you could try a Pinot Grigio, dry sherry, or anything similar.  If you don't have wine on hand, why not, but you could always use chicken stock instead.  As I've said before there's really no substitution for fresh herbs such as basil, so I also substituted in fresh chopped flat leaf parsley (about 1/4 cup).  When cooking the chicken I seasoned it with a little salt, pepper, and a pinch of red pepper flakes for a little spice.  I highly suggest using 'real' shredded parmesan not the powdery processed stuff you had on your spaghetti as a kid.  This is a great crowd-pleaser and easy to take to an event or friend's house.

Darn Good Pasta Recipe (Taste of Home Magazine):
8 ounces uncooked penne pasta
2 shallots, chopped
1 garlic clove, minced
1 tablespoon olive oil
3/4 pound boneless skinless chicken breast, cut into bite-size pieces
1/4 cup white wine
1/4 cup chopped fresh basil leaves
1 tablespoon dried parsley flakes
1 jar (about 10 ounces) alfredo sauce
3/4 cup sliced sun-dried tomatoes in olive oil, drained
1/3 cup milk
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon pepper

Cook pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook shallots and garlic in olive oil for about 30 seconds. Add chicken and cook for 3 minutes until no longer pink. Add wine, basil and parsley; cook for 1 minute.
In a large bowl, combine cooked pasta, chicken mixture, alfredo sauce, tomatoes, milk, 1/4 cup cheese and pepper. Spoon into a shallow 2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 15 minutes. Uncover and bake an additional 10-15 minutes or until heated through. Yield: 4 servings.

Raspberry Cupcakes with Champagne Buttercream

At the request of a good friend, I decided to bake cupcakes on a 95 degree day.  The power actually went out right after I pulled them out of the oven.  My husband teased me by saying that the whole reason the transformer blew down the street was my non-compliance with reducing energy use.  Oh well, I packed up the supplies and headed to my mom's because you can't let good cupcakes go to waste :-).

The actual cake was super moist and just amazing.  The fresh raspberries are an absolute must and really add such a great flavor to the cake.

For the frosting, who doesn't love a little alcohol in their desserts?  The champagne gives the butter cream such a great flavor that will leave people wondering what's different about that butter cream?  The only issue I had with the frosting was that it slid off my cupcakes on the ride home.  I suggest adding a little extra confectioners sugar or letting them set up in the refrigerator.  For a garnish, I topped them with a fresh raspberry (very simple), you could always use a fondant flower or an edible flower. 

These Cupcake War winners are well worth it and super easy.
And what to do with the leftover champagne...Mimosas of course! 

Raspberry Cupcake and Champagne Buttercream Recipe

Easy Creamy Chicken & Grilled Asparagus

I was in a hurry before our adult kickball league and this recipe seemed very simple.  It only ended up taking about 20 minutes from start to finish!  It does call for fresh basil, the dried basil won't come close in flavor.  I always have fresh basil on hand, either from my herb garden or you can grab hydroponic basil from Wegmans.  The hydroponic basil will actually keep growing in your kitchen if you place it in a cup of water near sunlight. 

The recipe also calls for cream of mushroom soup and the fat free/reduced sodium kind works as a great healthy substitute. I would modify the recipe by making sure to salt and pepper the chicken before pan-frying it to give a little extra flavor.  I might also try substituting milk for water to make a creamier sauce and/or adding a pinch of red pepper flake for a bit of spice.

As a side, because I always have to have something green on the table, I grilled up some asparagus.  It's so easy, even my husband can whip this one up!

How to Grill Asparagus:
Take a bunch of rinsed asparagus stalks (the thinner ones work great) and cut the tough ends off (about an inch).  Place them in a grilling basket (or right on the grill if you don't have one).  Then drizzle with a generous amount of Extra Virgin Olive Oil and sprinkle with a bit of seasoned salt.  Set the grill at a low temperature and turn occasionally until tender (about 10-15 minutes depending on stalk size).

Chicken w/ Sun-Dried Tomato Recipe

The Perfect Pork!

Stuffed Pork Tenderloin with Shiitake Mushroom Sauce
I was looking for a great pork tenderloin recipe when I stumbled upon this one in a Taste of Home magazine.  What I neglected to realize was how involved the recipe would be for a week night.  Also, if you don't have air conditioning, not a good one for the summer.  I suggest giving yourself several hours to prepare this one; but it is so worth it! 

The first obstacle that I faced was finding the dried porcini mushrooms; the larger Wegmans stores do have them.  On a funny side note, when I got the dried mushrooms home my dog, Mac, and I both noticed that their smell resembled that of his favorite dog treats (don't worry, they don't taste like dog treats).  I did make my own soft bread crumbs according to the note at the bottom of the recipe which I'm sure you can buy to save time.  I used two larger pork tenderloins (about 2 lbs a piece) which worked out fine but make sure to keep an eye on them so they don't become dried out. 

While they were baking in the oven, my husband and I were overwhelmed with a holiday-esque aroma that filled the house.  My husband also proceeded to ask, "are we feeding another family tonight", in other words, the recipe is really meant for a crowd.

The pork was so delicious, quite possibly the best stuffing that I have ever had.  By far the best part of the meal was the mushroom sauce which unfortunately left us wanting more.  Next time, I'd like to find a way to get more liquid out of the dried mushrooms in order to make more sauce.

Stuffed Pork Tenderloin with Shiitake Mushroom Sauce Recipe (Tasteofhome.com)

Prep: 40 min. + standing Bake: 35 min                                                                     Yield: 8 Servings

Ingredients

• 1 cup water
• 1 ounce dried porcini mushrooms
• 1/2 pound bulk pork sausage
• 2 small onions, chopped
• 5 cups coarsely chopped fresh shiitake mushrooms (about 3/4 pound), divided
• 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
• 5 cups soft bread crumbs
• 3 tablespoons minced fresh parsley, divided
• 2 pork tenderloins (about 1-1/4 pound each)
• 1-1/4 teaspoons salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 cups chicken broth

Directions

• In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup.
• In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender.
• Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage.
• Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap.
• Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 35-45 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing.
• Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining parsley, salt and pepper. Serve with pork. Yield: 8 servings (2 cups sauce).

Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.