Butternut Squash Risotto

You know its fall because Wegmans has lots of fresh squash all over the produce department!! YUM!  I could not resist buying some butternut squash this week.  Leaves are falling, the temperature is dropping and October is just around the corner so what's better on a fall dinner menu than squash!

I have been making risotto for a couple years now, and feel that I have finally mastered the dish, and boy do I just love it!  I have made a number of different risotto's, but last night I combined risotto with roasted butternut squash to make a tasty, colorful meal.

Squash:

2-3 cups butternut squash (3/4 inch cubes)

fresh sage

olive oil

salt and pepper

Mix ingredients, bake at 350 degrees for 45 minutes.

When done, I left in oven   to keep warm until risotto was done.

Risotto:

1 cup arborio rice

2 cups chicken broth

1 cup white wine

1 small onion finely chopped

2 cloves garlic minced

thyme

salt and pepper

1 Tb butter

1 - 2 Tb olive oil

1/2 cup Parmesan cheese

1/4 cup provolone cheese

In pot heat butter, oil, onions, garlic, thyme salt and pepper.

Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  

Add  next cup of broth once the liquid is soaked up in risotto.

Keep stirring!

Add 1 cup white wine.

Once all liquid is about all absorbed, add cheeses.

Add butternut squash, mix well, ENJOY :)

Balsamic Vinegar

I believe that a quality balsamic vinegar can take foods to new heights!  After my mom and pop came back from Italy for the first time, our house was filled with delicious olive oil and balsamic vinegar.  After I graduated high school, our entire family took a trip to Italy where we stayed with a family in Tuscany, and traveled to Rome, Florence and the Amalfi Coast.  I think this trip really made love Italian food even more.  Everything was divine!  It didn't matter if we were in the Trattoria or the Ristorante, it was all the most amazing cuisine I have ever tasted.  Any who...back to the vinegar.....I would like to try some more oil oils and vinegars from around the world.  I found a great import store in Fairport, Lombardi's, they have a LARGE quantity of quality Italian imports and she even makes homemade soups and entrees daily, besides fresh sauces, meats, pastas, ect.  There is one section of olive oil and balsamic vinegar from around the world.  Has anyone tried any of the specialities at this store?  Whats good?

balsamic vinegar hand carried back
 from Italy!

Balsamic Vinegar is delicious over any type of grilled vegetable or salad.  



Grilled Eggplant: Slice, brush with oil, grill!  Drizzle with balsamic vinegar and extra virgin olive oil, salt and pepper.



Romaine salad with red pear, blue cheese, red onion, balsamic vinegar, extra virgin olive oil, salt and pepper.

Chicken Marsala

Tonight, not only did I get myself caught up with blogging about my adventures in the kitchen, but I also made one of my favorite chicken dishes, Chicken Marsala!  I found this perfectly easy take on chicken Marsala from a friend that told me she found a great recipe on food network.  This recipe is adapted from Emrill Lagasse.  I also think this may be one of his only recipes that does not call for over 15+ ingredients that you never have around the house!  I love his dishes, but for an everyday cook...most just are not realistic.  Here is recipe that you probably will have all the ingredients in the cupboard...

chicken breasts
1/2 cup flour

olive oil
4 tablespoons butter
3/4 cup Marsala wine or 1/2 cup Wegmans Marsala Wine Sauce
3/4 cup chicken stock
1 cup/package mini portabella mushrooms
paprika
garlic powder
dried thyme
salt and pepper
Mix dry ingredients together.  Coat chicken breasts in flour mixture.  Heat frying pan with olive oil.  Brown chicken.  Take out chicken.  Add butter and mushrooms to pan.  Cook mushrooms.  Add chicken stock and Marsala wine to pan.  When sauce starts to boil, add chicken back into the pan.  Let chicken cook through and sauce thicken.  Plate and ENJOY :)

Assorted Panini

Panini's are such a great way to spice up a plain old sandwich.  What is it about that magical panini press that makes sandwiches taste so much better?  Each sandwich comes out perfect...yummo!


Ham
Salami
Turkey
Roasted Red Peppers
Provolone Cheese
Wegmans Basting Oil
Thinly Sliced Italian Bread


Layer the meats on one slice of bread, roasted red peppers, and provolone cheese.  Brush both sides of the bread that will lay on the panini press with Wegmans basting oil.  The panini press will take care of the rest! ENJOY :)

P.S. I think I am going to try to make my own basting oil?  Has anyone ever tried it?

Santa Fe Pork and Sweet Potato Fries with Cilantro Vinaigrette

This is a great meal I whipped up last minute and turned out so good!  My great trick to last minute meals is having lots of Wegmans marinades at hand in the fridge!  Love Wegmans!

Pork Loin Chops
Santa Fe Marinade
Let pork loin chops marinate for 1-3 hours.  Bake at 350 degrees for 25 minutes.  

2 Sweet Potatoes
fresh cilantro
1 lime
olive oil
salt and pepper
In a hurry or not, the trick is to poke the potatoes with a knife, then microwave them for 2-4 minutes.  This will soften them up so they are easier to cut into wedges.  Cut into wedges, place onto a baking sheet, drizzle with olive oil.  Sprinkle kosher salt and pepper onto the wedges.  Bake at 350 degrees for 20 - 25 minutes.
Cilantro  Vinaigrette: Cut up a good handful of fresh cilantro, mix with the juice of 1 lime, and 1/4 cup olive oil, salt and pepper.  Drizzle on sweet potato wedges when they come out of oven.  ENJOY :)

Meatballs

Ever since I can remember, I have seen my mother make hundreds of batches of fresh sauce and meatballs.  They are just the best.  I have become a sauce brat indeed.  Yep, so spoiled from my Italian roots that I rarely order red sauce out, because it just doesn't compare to my mama's.  Now, I have taken on the "secret" recipe...it may take a few years to get this incredible combination down to an art, but they are delicious indeed!

2 lbs of beef/pork/veal mix
2 eggs/milk
breadcrumbs
Parmesan cheese
salt and pepper
parsley
garlic powder
basil
small onion/ 3 cloves of garlic chopped in food processor with olive oil
Mix ingredients, brown in frying pan, and continue to cook in sauce!  Enjoy over fresh pasta!!

Fresh pot of sauce with tomatoes from the garden!!

Black Eyed Pea Salsa

I have just loved all the black eye pea salsas at all the fun picnics and parties over the summer and wanted a little bit of freshness this weekend.  Fresh, tasty and light.

1 can black eyed peas

1/2 green pepper diced

1/2 red pepper diced

1/2 small onion diced

1/4 cup vegetable oil

1/4 cup apple cider vinegar

3 teaspoons tiger sauce

Mix ingredients together.  Refrigerate for at least 1 hour before serving.  Enjoy :)

Chocolate Chip Banana Bread

Has your freezer ever accumulated too many frozen bananas? Well, last week I need to make some freezer room and saw about a half dozen bananas and decided it was time for...Banana Bread!  If you don't know what to do with over ripped bananas, just throw them in the freezer and take them out the night before you want to make some delicious banana bread.

1/2 cup shortening

1 cup sugar

2 eggs

3/4 cup ripe bananas (about 3 bananas)

1 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini chocolate chips

Preheat oven to 350 degrees.  Cream shortening and sugar.  Add eggs one at a time beating well after each.  Stir in mashed bananas.  Mix dry ingredients together, then slowly add in mixer, until just blended together.  Add chocolate chips.  Pour bread mixture into greased and floured bread pan.   Bake for 50 to 55 minutes until a toothpick comes out clean.  

ENJOY :)

Mint Oreo Balls

All you need is one bite, and you'll be hooked!  A rich delicious dessert that combines Mint Oreos, cream cheese and chocolate.  I was introduced to this treat this past summer, and just ran out and needed to make more! Yep, needed to!  A must have as they freeze well.  I keep them in the freezer and just take them out when we are in the mood for a little dessert...

1 package of Mint Oreos
1 8 oz. package cream cheese
2 cups of mint chocolate wafers


Crush mint Oreos in mixer, mix cream cheese into crushed Oreos.  Make into about 1 inch balls (should make about 22-25 balls).  Put into fridge for about a half hour to harden.  Melt chocolate wafers and dip Oreo balls into the melted chocolate.  Let cool and freeze.  ENJOY :)

Eggplant Parmesan

A classic dish, I could never be sick of.  Eggplant Parmesan!  My Parents have a fabulous garden each summer with fresh, organic produce, eggplant being one of them.  There was an abundance of eggplant and tomatoes this year.  So much, I was able to make lots of eggplant parm with homemade sauce to freeze for quick meals.  Today was going to be a longer day and this morning I took out my frozen eggplant parm to thaw in the fridge.  All I did was bake it at 400 degrees for 30 minutes. And it was fabulous!  The best part of the evening was that there was no mess in the kitchen!  I think my husband would agree!

1 eggplant
2 eggs
1-2 cups of Italian seasoned bread crumbs
Parmesan cheese
mozzarella cheese
olive oil
Sauce


Slice eggplant about 1/4 inch to 2/3 inch thick, dip in egg wash, coat in bread crumbs, fry in oil, layer with sauce and cheeses.  So easy!  
I would recommend doing a big batch of these at once, freeze some fried eggplants.  And that way the next time you go to make eggplant parmesan, all the mess and fuss is already done.  It is much easier to do it all at once that having to make a mess and clean it up after a long day at work!

Grilled Romaine Salad

You can grill just about anything...including romaine lettuce!  Such a simple way to put a new spin on a salad!  In a pinch you can make a boring ole salad seem so fancy, colorful and tasty!  Oh, and one more confession.  Besides my love for cheese...what is that phrase that all chefs agree on, "everything's better with bacon"?  I totally agree! 

Salad for 2

1 head of romaine   

cherry tomatoes
bacon
blue cheese crumbles
blue cheese dressing


Grill romaine to heat through and give color, add the toppings, & enjoy!

Mongolian Beef

I absolutely LOVE PF Chang's mongolian beef.  As I was searching for how to re-create it.  I came across, food.com and they have a "copycat" section where I found this recipe.  It is spot on.  My husband and I thought we were eating in the restaurant.  Now, we never have to go there to order this delicious dish!  Next, I need to find out how they make their double pan fried noodles.  On second thought, I'm not sure I want to know how much sodium really goes into that dish!

Ingredients:

Servings: 2

•                2 teaspoons vegetable oil

•                1/2 teaspoon ginger, minced

•                1 tablespoon garlic, chopped

•                1/2 cup soy sauce

•                1/2 cup water

•                3/4 cup dark brown sugar

•                vegetable oil, for frying (about 1 cup)

•                1 lb flank steak

•                1/4 cup cornstarch

•                2 large green onions

Directions:

1.             1
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2.             2
Don't get the oil too hot.

3.             3
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4.             4
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5.             5
Remove it from the heat.

6.             6
Slice the flank steak against the grain into 1/4" thick bite-size slices.

7.             7
Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8.             8
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9.             9
Let the beef sit for about 10 minutes so that the cornstarch sticks.

10.         10
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11.         11
Heat the oil over medium heat until it's nice and hot, but not smoking.

12.         12
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13.         13
You don't need a thorough cooking here since the beef is going to go back on the heat later.

14.         14
Stir the meat around a little so that it cooks evenly.

15.         15
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16.         16
Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17.         17
Add the sauce, cook for one minute while stirring, then add all the green onions.

18.         18
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

The only things I did differently, was use the stir fry beef that Wegmans sells and cut it up into smaller bite size pieces, use light brown sugar and add a head of broccoli to add more veggies to the dish.  This dish is DELISH and highly recommend trying it out at home!!  Enjoy!

1

Sausage Egg Scramble

My first post of my blog I talked about how my husband was the breakfast guru.  Here is one of his yummy breakfast specials.  I can not scramble eggs to save my life.  Probably because breakfast was always my least favorite meal.  Like mother, like daughter...  Now, I do enjoy breakfast, but still am not as good as cooking it as the husband!

Egg Scramble!  

3 eggs

breakfast sausages (we usually use the turkey sausage)

onions

peppers

cheddar cheese

Pasta and Veggies with Gorgonzola Cream Sauce

Yes, I caved.  The grilling season might almost be officially over...soo lets catch up on carbs! 

Ingredients:

1 lb pasta (penne)

(I always use the whole-wheat pasta)

Olive oil

1 large clove garlic (minced)

1/2 bundle of asparagus

1 large head of broccoli

3/4 cup frozen peas

1 can artichokes (in brine)

2 cups fresh diced Roma tomatoes

1 pint heavy cream

1/2 cup Parmesan cheese

1/2 cup crumbled Gorgonzola cheese

fresh cracked pepper

Boil water in large pot.  Once water is boiling heat olive oil with garlic and pepper.  After you add pasta to water, sauté asparagus, broccoli and artichokes in pan with olive oil and garlic.  Once heated through and pretty much cooked, add peas and tomatoes and toss with other vegetables.  Push veggies to the sides and add cream to center, once warmed through add Parmesan cheese and Gorgonzola cheese.  Toss all together.  Drain pasta and add to pan.  Coat the pasta with sauce and veggies.  Enjoy!

Grilled Lemon Garlic Chicken, Red Potatoes, and Asparagus

Simple, Delicious, and Healthy!!  Do you want to grill as much as possible before it gets really chilly outside?? Even though I am excited to cook all my "winter" meals, I still want eat as much fresh grilled veggies as possible before the grilling season is over...

Grilled Lemon Garlic Chicken:

2-3 Tb of Lemon Garlic Marinade

1 minced garlic clove

juice of 1/2 lemon

fresh sage

fresh thyme

fresh cracked pepper

Mix ingredients and marinate chicken for 30 minutes to 2 hours, grill, & ENJOY!  

So easy, juicy and tasty!

Grilled Rosemary New Red Potatoes:

New Red Potatoes

Extra Virgin Olive Oil

Rosemary

Fresh Cracked Pepper and Sea Salt

Boil Potatoes until just about cooked through.  Coat with Rosemary, sea salt, pepper and olive oil.  Grill until crispy and fully cooked!  Again, simple and delicious!

Grilled Asparagus:

Grill a bundle of Asparagus with a pinch of  E.V.O.O. sea salt, and pepper!

One of the last grilled "summer" dishes...

Brownie Fudge Cheesecake

YUP, you heard me, Brownie, fudge and cheesecake is now combined to make the ultimate dessert! Two of my favorite desserts now combined = H-E-A-V-E-N!  Who needs dinner now?

1 package of brownie mix (oil, 2 eggs, water)

4 (8oz) pkgs cream cheese

1 1/2 cups sugar

4 large eggs

1 (12 oz) package mini chocolate chips

2 Tb. Vanilla

Carmel-Butterscotch Topping

Pre-heat oven to 350 degrees.
Make brownies as directed on box, pour into spring form pan.  Bake for 25 minutes.
Beat cream cheese slowly and add sugar.  Add eggs, 1 at a time, beating until yellow disappears before adding each additional egg.  Stir in 2 Tb. Vanilla.  When brownies come out, pour 1/2 of the cheesecake batter in pan.  Sprinkle with chocolate chips to within 1/2" of sides.  Pour in remaining batter, starting at the outer edge and work towards center.  Place on baking sheet.  Bake for 1 hour or until set, may need an extra 10 minutes or so.  Let cool, then drizzle carmel-butterscotch topping across cheesecake.  ENJOY!! :)

Cheesy Mac 'n Cheese

Over the weekend we had a party and I made 2 lbs of mac and cheese.  Who doesn't like macaroni and cheese, anyway??  It was pretty good, if I do say so myself!  Did I mention..I LOVE CHEESE!


2 lbs medium shells
2 cups of heavy cream
1 cup of milk
4 cups of sharp cheddar cheese
3 cups of gruyere cheese
1 stick of butter
1/2 cup of bread crumbs


Cook Macaroni as instructed. Preheat oven to 350 degrees.
In a large pan heat heavy cream, cheddar cheese and gruyere cheese and 4 Tb, of butter.  Once it has started to melt, add milk to create thickness of cheese sauce of your choice.
Mix shells and cheese sauce. Pour into large pan.  Coat top of mac 'n cheese with bread crumbs and small pieces of butter to help crisp up.  Bake for at least 30 minutes.

Simple Marinara

Yes, More Tomatoes!  What is better on a chilly night than comfort food?  Homemade Marinara and Rigatoni always hits the spot!  


Marinara for 2!
5 medium sized tomatoes (diced)
1 large clove of garlic (minced)
olive oil
1 tsp. hot pepper flakes
1 small can of tomato sauce
fresh basil
fresh parsley
salt
pepper


Heat oil in pan with garlic, add tomatoes, tomato sauce, basil, parsley and hot pepper flakes and a pinch of salt and pepper.  Simmer for at least 15-20 minutes.  Enjoy over pasta of choice.  SO YUMMY!

Fried Green Tomatoes!

So as I started reading more blogs, I realized I was intrigued by all the pictures of the beautiful foods!  As I am starting this blog, I am starting to get the hang of it and realize that if I don't enjoy reading cookbooks or blogs without pictures, everyone reading this must feel the same!
------------------------------------------------------

The perfect bite!

Tomatoes Galore!  
My garden is producing many tomatoes, but since the chipmunks are getting a hold of them (only the juicy ripe red tomatoes of course) I have a few green tomatoes that just don't want to ripen.   About 2 years ago, my husband and I vacationed in Charleston, SC and we ate VERY well, amongst the shrimp and grits, we also tried fried green tomatoes for the first time.  I fell in love. As I looked at my green tomatoes, I knew exactly what I was going to make with them!  Here it goes...

Fried Green Tomatoes for 2:   
The breading and Frying of the Green Tomatoes!  

2 Green Tomatoes

3/4 cup flour

1 cup unseasoned breadcrumbs

1 egg

2 Tb milk

1 tsp. paprika

1-2 tsp. hot sauce

garlic powder

salt and pepper

Bowl 1: Mix flour, garlic salt, paprika, pepper, salt

Bowl 2: Mix egg, milk and hot sauce

Bowl 3: Unseasoned breadcrumbs

Directions:

Slice the tomatoes in think slices, dip in four, then egg mixture, then breadcrumbs, fry!

Fried Green Tomatoes with Shrimp

Shrimp saute:

16 small peeled and deveined shrimp

2-3 tbs.olive oil
2 garlic cloves; finely chopped

2-3 tbs soy sauce

juice of 1/2 large lemon
pinch of hot pepper flakes
pinch of paprika
Directions:
Mix all ingredients and marinate for up to 1 hour. In a pan, saute until shrimp is pink on both sides.   Pour sauce and shrimp over fried green tomatoes.  Eat up!

OR

Fried Green Tomatoes with sun dried tomatoes, artichokes and goat cheese 

1/2 cup sun dried tomatoes 

1 can imported artichokes; quartered 

1-2 cloves of garlic; chopped 

1 Tb olive oil 

salt & pepper 

soft unripened crumbled goat cheese 

(everything is better with a little cheese!) 

1/2 cup heavy cream 

Directions: 

Sauté olive oil, salt, pepper and garlic. Add sun-dried tomatoes, artichokes. Cook for about 5 min. Add cream, once bubbling a little, reduce heat and add goat cheese, mix together and serve over fried green tomatoes! 

ENJOY :)