When I was little we used to eat at my grandmother's every night except Friday. Then my family moved to the next town over and we started going only on Monday nights. Dinner was always a fun time with Auntie, Gene, Uncle Augie, Noni, Grandma, mom, dad, Frankie and me! We always sat in the same seats and dinner was at 5:30 sharp. I can still hear her yell "Who is it?", when we would ring her bell. Grandma always served a first course, second course and when were lucky, dessert (brownies, gingerbread cake, blueberry muffins, chocolate chip cookies). No matter the dish it was always delicious, even jello tasted better in her kitchen.
Tonight, I am making a grandma special, baked rice. A simple dish that is sure to warm you up. Here is my recipe for baked rice...
Serves 4 people
1 stick pepperoni or hot sopressata, cut into 1/4 inch rounds
1 can plum tomatoes, processed in a food mill or a food processor
1 egg
1 handful grated romano cheese
salt and pepper
2 cups white rice, boiled
Preheat oven to 350 degrees
Heat a medium sized saucepan and then place in the pepperoni (you do not need to add oil, this sausage will release quite a bit of oil). Let the pepperoni cook for about 3 minutes and then add the tomatoes. Season with salt and pepper and let cook for five minutes. Add 1/2 cup cold water and let simmer on the stove for 45 minutes. Taste and adjust seasoning. In a small bowl, scramble the egg, then add to the sauce, dragging your fork through the sauce to spread the egg around. Add the romano cheese and take off the heat. In a baking dish, combine the cooked rice and sauce ensuring all the rice is covered in sauce. Spread the rice out evenly and sprinkle with more grated cheese. Bake in the oven for 30-40 minutes, until bubbling. Enjoy!
Monday, January 24, 2011
Sunday, January 23, 2011
Happy 70th Auntie!
Today the family held a surprise 70th birthday for my aunt Virginia. Now auntie Virginia is a special one, she freely says what's on her mind and really doesn't care what you think. When I was little I thought auntie was the most amazing woman I had ever met, she smoked cigarettes, colored her hair and drank instant coffee like it was water. I loved the nights mom and I would go down to her place. Her and mom would sit in the kitchen smoking cigarettes and gossiping about everyone with their red colored dye in their hair! My favorite thing was when they would wash the dye out, my aunt would pull out her mirror and rollers and set her hair for the next day. At age eight I thought this was the most amazing thing to watch. To this day I still think auntie Virginia is amazing, she is still a strong woman and a fighter. Sometimes the things that come out of her mouth just plain shock me, but I have grown to realize that's her and that's why I love her! In honor of her birthday, here is the recipe for the perfect cup of instant coffee...
1 teaspoon of Maxwell House instant coffee or your favorite brand
6 oz of water, brought to a boil
splash of milk
In a mug, place the instant coffee at the bottom, then pour the water and stir.
Throw in a splash of milk and start gossiping. Happy Birthday Auntie and to many more years!!! We love you!
1 teaspoon of Maxwell House instant coffee or your favorite brand
6 oz of water, brought to a boil
splash of milk
In a mug, place the instant coffee at the bottom, then pour the water and stir.
Throw in a splash of milk and start gossiping. Happy Birthday Auntie and to many more years!!! We love you!
Tuesday, January 18, 2011
The Perfect Burger...
On any given night, restaurants everywhere are serving up the perfect burger on their bar menus. What makes a delicious burger?
For me I like my burger cooked medium, still pink in the middle with all its juicy glory dripping when you take the first bite. Sometime I like the classic condiments, ketchup, mustard, tomato and lettuce on a grilled, buttered bun and other times, I like something different to top my burger.
Last night was burger night for Phil and I. Since I had some blue cheese left in the fridge, I decided to do a bacon, blue cheese burger with a honey, mustard barbecue sauce.
Here is my recipe for blue cheese burgers......
Yields 2 1/2lb burgers
For the burgers
1lb organic ground beef
2 tablespoons worcestershire sauce
salt and pepper
For the sauce
1/4 cup hickory barbecue sauce
1 tablespoon stone ground mustard
1/2 tablespoon honey
1/2 tablespoon orange marmalade
To finish the burgers
2 brioche buns, slice open and brushed with melted butter
1/2 cup crumbled blue cheese
6 slices of bacon, cooked and brushed with maple syrup
Preheat a grill pan on the stove top or preheat grill outside. In a mixing bowl, combine the meat, sauce, salt and pepper. Gently combine as to not over work the meat. Divide into meat into two and shape patties in your hand. Place on preheated grill pan. While burgers are cooking, place buns, butter side down on the pan and toast. Burgers should cook about 5-7 minutes on each side. Test the temp by pressing the middle, if it springs back a bit, the inside is still pink and medium, which is perfect. Never insert a thermometer in a burger, this will make juices run out and dry out the burger. Remove burgers and buns from the heat.
Build the burgers by brushing each bun with the barbecue sauce, then the burger, the blue cheese, the bacon, a drizzle more of sauce and then the top of the bun. You can serve it like I did with a fresh green salad or with your favorite side. Enjoy!
For me I like my burger cooked medium, still pink in the middle with all its juicy glory dripping when you take the first bite. Sometime I like the classic condiments, ketchup, mustard, tomato and lettuce on a grilled, buttered bun and other times, I like something different to top my burger.
Last night was burger night for Phil and I. Since I had some blue cheese left in the fridge, I decided to do a bacon, blue cheese burger with a honey, mustard barbecue sauce.
Here is my recipe for blue cheese burgers......
Yields 2 1/2lb burgers
For the burgers
1lb organic ground beef
2 tablespoons worcestershire sauce
salt and pepper
For the sauce
1/4 cup hickory barbecue sauce
1 tablespoon stone ground mustard
1/2 tablespoon honey
1/2 tablespoon orange marmalade
To finish the burgers
2 brioche buns, slice open and brushed with melted butter
1/2 cup crumbled blue cheese
6 slices of bacon, cooked and brushed with maple syrup
Preheat a grill pan on the stove top or preheat grill outside. In a mixing bowl, combine the meat, sauce, salt and pepper. Gently combine as to not over work the meat. Divide into meat into two and shape patties in your hand. Place on preheated grill pan. While burgers are cooking, place buns, butter side down on the pan and toast. Burgers should cook about 5-7 minutes on each side. Test the temp by pressing the middle, if it springs back a bit, the inside is still pink and medium, which is perfect. Never insert a thermometer in a burger, this will make juices run out and dry out the burger. Remove burgers and buns from the heat.
Build the burgers by brushing each bun with the barbecue sauce, then the burger, the blue cheese, the bacon, a drizzle more of sauce and then the top of the bun. You can serve it like I did with a fresh green salad or with your favorite side. Enjoy!
Sunday, January 16, 2011
A good old Italian-American meal..
As I was writing my shopping list today and making my weekly menu, I decided tonight would be the perfect night for an Italian-American classic, Chicken Parmesan with ziti. When Phil and I started dating, I always made him this dinner because he told me it was his favorite and that he especially like the spicy tomato sauce I made to go with it. I haven't made it for a while, but thought with the 30 degree weather a big dish of pasta and crispy chicken smothered in Parmesan cheese was what we needed. Here's my recipe for Chicken Parmesan....
For the Spicy Sauce
2 tablespoons olive oil
1/4 cup chopped pancetta
2 garlic cloves
1 pinch oregano
1 pinch hot pepper flake
can plum tomatoes in juice, blended in a food processor
Salt and Pepper
In a medium saucepan heat the oil and then add the pancetta. Let pancetta render its fat, then add the garlic, oregano and hot pepper flake. Let season the oil, about 3 minutes. Pour in the tomato and season with salt and pepper. Let simmer about a half hour. This sauce is really quick, just cooked enough to thicken slightly. Set aside
For the Chicken Cutlets
4 boneless breasts, pounded thin about 1/4 inch thick
1 egg mixed with 2 tablespoons of water (for egg wash)
1 cup plain breadcrumb
1/2 teaspoon flat leaf parsley, chopped
1/4 cup grated parmesan cheese, plus 1/2 cup for the cutlets
salt and pepper
olive oil to fry the cutlets
Preheat oven to 35o degrees
Set up your chicken station by putting the egg wash in a wide mouthed bowl and in another wide mouthed bowl place the breadcrumbs, parsley, 1/4 cup parmesan cheese and season with salt and pepper. In a saute pan, heat the oil and begin breading the chicken, by first dunking it in the egg and then the breadcrumbs. Place chicken in the pan and cook on each side about 4 minutes, until golden brown. Place cooked cutlets on a sheet pan with a rack. When all the chicken is cooked, top each one with 1/4 cup of sauce and then evenly sprinkle the parmesan cheese on each. Place in the oven and cook for 15 minutes. Serve along side your favorite pasta tossed with the spicy tomato sauce or with a fresh green salad. Enjoy
For the Spicy Sauce
2 tablespoons olive oil
1/4 cup chopped pancetta
2 garlic cloves
1 pinch oregano
1 pinch hot pepper flake
can plum tomatoes in juice, blended in a food processor
Salt and Pepper
In a medium saucepan heat the oil and then add the pancetta. Let pancetta render its fat, then add the garlic, oregano and hot pepper flake. Let season the oil, about 3 minutes. Pour in the tomato and season with salt and pepper. Let simmer about a half hour. This sauce is really quick, just cooked enough to thicken slightly. Set aside
For the Chicken Cutlets
4 boneless breasts, pounded thin about 1/4 inch thick
1 egg mixed with 2 tablespoons of water (for egg wash)
1 cup plain breadcrumb
1/2 teaspoon flat leaf parsley, chopped
1/4 cup grated parmesan cheese, plus 1/2 cup for the cutlets
salt and pepper
olive oil to fry the cutlets
Preheat oven to 35o degrees
Set up your chicken station by putting the egg wash in a wide mouthed bowl and in another wide mouthed bowl place the breadcrumbs, parsley, 1/4 cup parmesan cheese and season with salt and pepper. In a saute pan, heat the oil and begin breading the chicken, by first dunking it in the egg and then the breadcrumbs. Place chicken in the pan and cook on each side about 4 minutes, until golden brown. Place cooked cutlets on a sheet pan with a rack. When all the chicken is cooked, top each one with 1/4 cup of sauce and then evenly sprinkle the parmesan cheese on each. Place in the oven and cook for 15 minutes. Serve along side your favorite pasta tossed with the spicy tomato sauce or with a fresh green salad. Enjoy
Friday, January 14, 2011
Mad Men....
So Phil and I have gotten hooked on Mad Men. We have watched three seasons in the past month and are starting the fourth tonight. I thought it fit to have a 60's style dinner fit with the perfect cocktail, an old fashioned. Don Draper himself sips many of these in every episode. So, grab your favorite whiskey and lets start mixing.
Old Fashioned
In an old fashioned glass, place 1/2 teaspoon sugar and a splash of seltzer and crush using a muddler. Place one piece of ice in the glass and a dash of Angostura bitters, then top with a shot of whiskey. Add a slice of orange and enjoy!
Old Fashioned
In an old fashioned glass, place 1/2 teaspoon sugar and a splash of seltzer and crush using a muddler. Place one piece of ice in the glass and a dash of Angostura bitters, then top with a shot of whiskey. Add a slice of orange and enjoy!
Thursday, January 13, 2011
An easy recipe that you need to add to your collection
I like to keep my pantry, fridge and freezer filled with staples and this dish is exactly that. It's quick and simple and you can keep these ingredients on hand at all times. There are three main ingredients to the dish peas, tiny pasta (I use Ditalini) and tomato paste mixed with hot pepper flake, garlic, oil and water and dinner can be on the table in less than 30 minutes. Here is my recipe for Peas & Pasta....
2 tablespoons oil
1 garlic clove
1 teaspoon red pepper flake
can of tomato paste
1 cup frozen peas
4 1/2 cups water
1/2 pound Ditalini pasta
Salt and pepper
In a medium saucepan heat the oil. Add the garlic and hot pepper flake and let flavor the oil. Add the tomato paste and stir into oil, at this point add salt and pepper and cook for three minutes. Add the water and bring to a boil. When it comes to the boil add the pasta and cook until al dente. The liquid will thicken slightly due to the starch in the pasta, taste and adjust seasoning. Ladle into bowls and top with grated Romano cheese. Sometimes I like serving this with garlic toast for dunking! Enjoy!
Wednesday, January 12, 2011
Perfect Hot Chocolate for a snowy day!!
When I was little I loved visiting my nana Virginia because she was always cooking up good treats and she was a sassy lady with her hair always perfect and her nails polished a pretty plum.
Nana made the best potato pancakes, which I will save for another blog, now I want to talk hot chocolate. I can remember she would ask Frankie and I if we wanted hot chocolate when the adults were drinking coffee and we always said yes. She always made hot chocolate on the stovetop in a pot with chocolate syrup and milk, for us that was a treat cause mom made the easy hot chocolate, you know the kind prepacked envelope mixed with hot water. Mmmmm, I remember sitting at her kitchen table on Everett St sipping my hot chocolate playing with Mischief and Peppy ( her pets) and listening to the neighborhood and family gossip being discussed by the adults.
Tonight because of the snow, I decided to treat Phil to some of nana's hot chocolate and I wanted to share my favorite recipe for cinnamon hot chocolate. Here it is....
Serves 2
2 cups milk
1/2 cup chopped semisweet chocolate
1 tablespoon sugar
1 teaspoon ground cinnamon
In a small saucepan scald milk. Bubbles will appear around the edge of the milk that is when you will know the milk is warm. Add the remaining ingredients and whisk together until chocolate is melted and combined. Pour into two mugs, top with marshmallows or whipped cream or even just a dusting of cinnamon.
Cheers Nana!
Nana made the best potato pancakes, which I will save for another blog, now I want to talk hot chocolate. I can remember she would ask Frankie and I if we wanted hot chocolate when the adults were drinking coffee and we always said yes. She always made hot chocolate on the stovetop in a pot with chocolate syrup and milk, for us that was a treat cause mom made the easy hot chocolate, you know the kind prepacked envelope mixed with hot water. Mmmmm, I remember sitting at her kitchen table on Everett St sipping my hot chocolate playing with Mischief and Peppy ( her pets) and listening to the neighborhood and family gossip being discussed by the adults.
Tonight because of the snow, I decided to treat Phil to some of nana's hot chocolate and I wanted to share my favorite recipe for cinnamon hot chocolate. Here it is....
Serves 2
2 cups milk
1/2 cup chopped semisweet chocolate
1 tablespoon sugar
1 teaspoon ground cinnamon
In a small saucepan scald milk. Bubbles will appear around the edge of the milk that is when you will know the milk is warm. Add the remaining ingredients and whisk together until chocolate is melted and combined. Pour into two mugs, top with marshmallows or whipped cream or even just a dusting of cinnamon.
Cheers Nana!
Monday, January 10, 2011
What's for dinner tonight?
I am having my cousin over for some dinner and some WII dancing! I decided a little Mexican Monday and threw together some buffalo chicken quesadillas and black beans and rice. Here's my recipe for buffalo chicken quesadillas...
Serves 4
3 boneless chicken breasts, cut into bite size pieces
4 tablespoons flour
Frank's buffalo hot sauce
1 1/2 cups crumbled blue cheese
2 cups shredded monterey jack
6 tortilla shells
salt and pepper
2 tablespoons oil
sour cream, salsa and guacamole to serve
Heat the oil in a nonstick skillet on medium high heat. Coat the chicken in the flour and place in the pan. Let chicken cook about three minutes on each side, they should be golden in color. Season with salt and pepper and place cooked chicken in mixing bowl. Pour about 3/4 cup Frank's hot sauce all over the chicken ensuring each piece is covered (do this when the chicken is still hot, the chicken will absorb the flavor more when it is hot). Preheat oven to 350 degrees. Brush two sheet pans with olive oil. Build quesadillas by laying out tortilla shells and layering monterey jack, chicken then the blue cheese on one half of the shell and fold over the other half. Place on pan and repeat until you have completed all six shells. Cook in oven about fifteen minutes, flipping about eight minutes in. They should be golden and the cheese should be melted. Serve with sour cream, salsa and guacamole or your favorite blue cheese dressing. Enjoy!!
Serves 4
3 boneless chicken breasts, cut into bite size pieces
4 tablespoons flour
Frank's buffalo hot sauce
1 1/2 cups crumbled blue cheese
2 cups shredded monterey jack
6 tortilla shells
salt and pepper
2 tablespoons oil
sour cream, salsa and guacamole to serve
Heat the oil in a nonstick skillet on medium high heat. Coat the chicken in the flour and place in the pan. Let chicken cook about three minutes on each side, they should be golden in color. Season with salt and pepper and place cooked chicken in mixing bowl. Pour about 3/4 cup Frank's hot sauce all over the chicken ensuring each piece is covered (do this when the chicken is still hot, the chicken will absorb the flavor more when it is hot). Preheat oven to 350 degrees. Brush two sheet pans with olive oil. Build quesadillas by laying out tortilla shells and layering monterey jack, chicken then the blue cheese on one half of the shell and fold over the other half. Place on pan and repeat until you have completed all six shells. Cook in oven about fifteen minutes, flipping about eight minutes in. They should be golden and the cheese should be melted. Serve with sour cream, salsa and guacamole or your favorite blue cheese dressing. Enjoy!!
Tuesday, January 4, 2011
Frankie and Niki's wedding bark
On New Year's Eve my brother Frankie got married and what a wedding it was. Niki, his wife and now my new sister planned what would be one of the best weddings I'd ever been to. You know how some weddings are, steam table food, bad dj and an empty dance floor. Not their wedding, it was lovely, starting with a beautiful ceremony at St Joseph's in Malden and then a classy, but fun reception at the Hyatt Hotel. The reception took place in the skyline ballroom, a room with an exceptional view of the city and the fireworks at midnight. Niki and Frankie surprised guests by having a photo booth fit with all sorts of fun props and costumes to remember the night and act as the favor for the wedding! Another surprise they had for guests was a beautiful candy buffet filled with assorted candies including what will now be called Frankie and Niki's Wedding Bark!!!
Here's the recipe
3 cups good quality white chocolate ( Lindt or Ghiradelli), chopped
1 1/2 cups peppermint candies, smashed leaving some big pieces
1 teaspoon peppermint oil
Using a double boiler, melt the chocolate until smooth and creamy ( ensure your pan and spatula are dry and water free or it will seize the chocolate). Add half the peppermint pieces and the oil, then fold in. Pour onto sheetpan lined with parchment and sprinkle remaing candies all over, pressing them into the chocolate. Keep in a cool place or in the fridge until set. When dry to the touch, break off into pieces and store in an airtight container, in a cool place.
Well it certainly was a wedding to remember, there was Jimmy doing his impersonation of Michael Jackson, my mom having the time of her life, dad dancing up a storm, Todd teaching Phil some new dance moves and Frankie and Niki looking like the happiest couple on earth! Love you both, to a lifetime of happiness!!
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