Bite Size Pizzettes!

Looking for some last minute Super Bowl snacks? These pizzettes should do the trick!
Mini bite size pizza's made any way you like them. Just roll out some pizza dough, cut out rounds with a 2-3 inch cookie or pastry cutter. Place on greased baking sheet, top with your favorite ingredients, bake at 400F till crispy and golden, around 10 minutes.
My favorites are, artichoke and gorgonzola , and caprese style with tomato, basil and fresh mozzarella. The possibilities are endless, just make sure you make a bunch because they go quick!

Enjoy the game!!

Bye, Bye, Gov!!

I thought I'd share a few pictures with you that my daughter sent me today of the media frenzy thats been going on for weeks in her neighborhood. You see, they live on the same block as our famous (former) Govenor Rod Blagojevich! For weeks, every morning staked out bright and early, news reporters and other media.

My Grandaughter called me one morning and said " Gramma, I hear a loud buzzing!" It was helicopters flying up above!

That's his house with the arched entranceway, his frontlawn filled with reporters and gawkers!

Can you say Paparazzi!!!

Check out the cords running down the side walk from all the equipment the media sets up.

As soon as it was announced he was removed from office, tons of people swarmed the area. Police shut down the street.

There he is, still pleading his case with the media. Give it up, it's over!!!

It really was a nice quiet neighborhood, hopefully things will turn back to normal now for all those who live there, well... at least the neighbors anyway!!! ;)

Sicilian Blood Orange Salad

Although I didn't get these in Sicily, ( I wish I did!!), I've been seeing them all over the stores around here. Originally blood oranges came from Sicily, but now they're popping up all over the US, in fact they're grown in Texas and California.

They're in season right now so if you get a chance to try these, please do. Easy to spot with their distinctive dark washes of red on the outside. I love their appearance, and their flavor is great in sweet or savory dishes.

Don't you just love the color? Look at all that juice coming out!

I decided to use mine in a simple salad. Sliced blood oranges, baby spinach, red onion, crumbled Gorgonzola, and the best extra virgin olive oil you have, season with salt, and freshly ground pepper.

The olive oil mingled with the juice of the orange makes a perfect dressing.

If you haven't already tried these, grab some while they're still in season!!

Buon Appetito!!!

Ricotta Pots with Blueberries!

Ricotta, savory or sweet has always been a favorite of mine. In this recipe ricotta has been transformed into an elegant, almost souffle like, dessert. What I love about this, is that you can change it up with different berries, nuts, and flavors all to your liking.
Just stick to the amounts specified, and be creative! Blueberries, raspberries, blackberries, as well as, pistachios, almonds, and hazelnuts all would go well.

The recipe serves four, using four, 8oz ramekins. Heres what you'll need!

4 Eggs Separated

1/2 Cup of Superfine Sugar

12 oz of Fresh Ricotta

1/4 Cup finely Chopped Pistachio Nuts

1 t. Grated Lemon Rind

2 Tbl. Lemon Juice

6 To 7 oz Fresh Blueberries

1. Preheat oven to 350F. Beat the egg yolks and sugar in a small bowl until pale and creamy.

Transfer to a large bowl and add the ricotta, pistachio nuts, lemon rind and juice and mix well.

2. In a separate bowl, whisk the egg whites into stiff peaks. Next, fold the whites into the ricotta

mixture, gently to keep the volume.

3. Lightly grease 4 individual, 1-cup ramekins. Divide the blueberries among them, then spoon

ricotta filling over the top. Place on a baking tray and bake 20-25 minutes, or until puffed

and lightly browned. Serve immediately, and dust with powdered sugar.

Buon Appetito!!

Spaghetti Squash w/ Basil Brown Butter, Fontinella Cheese, and Toasted Pecans!

When was the last time you had spaghetti squash? For me, it's been ages! I actually forgot how good it was. I actually got reminded of spaghetti squash while flipping through a magazine a few weeks ago. The recipe used brown butter sage, but seeing that I'm a basil kind of girl, I thought I'd change it up!

You could use toasted walnuts, pine nuts, hazelnuts, whatever you like. Same with the cheese, romano, parmesan, provolone, I happen to have fontinella on hand which tastes like provolone so I used that, which was excellent, nice and sharp!

I had this for lunch today all by myself, and I can honestly say, I enjoyed every bite!
Here's what you do, it's so easy!

1. Take a spaghetti squash, cut it lengthwise, scoop out the seeds, lightly oil it, and add salt and pepper. Place cut side down on a baking sheet in a 350F oven, for about 30 minutes or until knife goes through.
2. Toast your nuts in a saute pan, remove.
3. Melt your butter, toss in the basil, and cook till it browns.
4. When squash is done, take a fork and fluff up all the strands.
5. Pour your butter sauce all over, sprinkle with the nuts, and garnish with your favorite cheese.

It was so good I think I'll have the other half tomorrow!


Buon Appetito!!

Broccoli Rabe Pasta, with Sausage, Roasted Tomatoes and Beans!

Rapini, or otherwise known as, Broccoli Rabe, is a relative of the turnip family, and loaded with many healthy benefits.

Who couldn't use a little extra vitamin C, K, Potassium, Calcium, and Iron! Not to mention, it's very high in phytochemicals, which have the potential for reducing the risk of cancer.


Wikipedia describes it as "nutty, bitter, pungent, an acquired taste". It is a little bitter, but that's what makes it so good! I find that blanching it in water for a couple minutes takes some of that bitterness away.


Pairing it with some spicy Italian sausage gives it the perfect balance!



Normally this dish is made with orrecciette pasta, but I like to try it with some of the other specialty pasta's that are out there.


INGREDIENTS:

1 lb. of Spicy Italian Sausage, cut up into bite size pieces
1 lb. of Cooked Broccoli Rabe
1lb. Specialty Pasta
Roasted Tomatoes ( Recipe Here)
4 Cloves of Crushed Garlic
1/4 Cup of Garlic Flavored Olive Oil
1 Can of Cannelloni Beans
Grated Romano Cheese
Reserved Broccoli Rabe Water, or a touch of Stock

DIRECTIONS:

1. Saute your sausage in the garlic oil along with the crushed garlic, till no longer pink.
2. Add in about a 1/2 cup of the broccoli rabe water or stock. ( you might need a little more)
3. Add beans, and cooked broccoli rabe.
4. Cook pasta al dente, and toss in.
5. Gently toss in some roasted tomatoes, (as many as you want).
6. Season with salt, pepper, and the grated romano, and maybe a little extra olive oil.


Something good to eat while we're all watching the Presidential Inauguration ceremonies today!

Buon Appetito!!

Warm Up To Some Nutella Hot Chocolate!

Today is one of the coldest days we've had here in 8 years! It's frigid, slippery outside, with accidents everywhere. I decided to stay in, curl up with a new cookbook I recieved as a gift, and to warm me up! A mug of Nutella hot cocoa, with some homemade marshmallows!

This is the view I see standing in my sun room looking out, icicles everywhere!

I have 5 windows and they all look like this, a curtain of ice!!

Now, for the Nutella hot chocolate, just remember that for every cup of milk you warm up, add about 3 heaping tablespoons of Nutella.

Slowly simmer your milk and then stir in the Nutella till it dissolves. A decadent treat for a cold and blustery day! Ahhhh, I feel warmed up already!

Veggie "Wraps" Caprese Style!

Even though it's the dead of winter here in Chicagoland, and the weather forecast says blizzard conditions here tomorrow with frigid temperatures, I still crave grilled veggies!

Thank goodness for an indoor grill pan! There's no way you'd catch me out there grilling anything!

Grilling eggplant and zucchini indoors is so quick and easy. Get your grill pan nice and hot, brush your veggies with olive oil, cook till tender, and then while they're still warm, layer with fresh basil, a ripe tomato slice, and a small bite size ball of fresh Bocconcini. Drizzle with olive oil, and garnish with pine nuts. Serve warm, or at room temperature.

Add a salad, and have a great lunch, or a light dinner!

Nothing extraordinary, just simple, good food!

Buon Appetito!!!

Roasted Red Pepper Rollatini

Still staying on the lighter side of things, and wanting to use up some red peppers I had, I decided to make these red pepper rollatini's. Each one stuffed with canned salmon, artichoke hearts, sliced kalamata olives, chopped celery and red onion, tossed in a lemon and olive oil dressing. This is my favorite way to make canned salmon, or tuna. Roll this flavorful mixture up in a roasted red pepper slice, and serve along with a nice green salad.

Looks a little like "Italian Sushi" dosen't it??

If you haven't tried canned salmon before, I urge you to try it! It's absolutely delicious, especially this brand that I found at Costco, it's so good!! I think I paid $10.00, for 6 cans. Very economical, and you can make a bunch of other things with it! Of course canned tuna is always a great substitute.

A quick and easy way to roast your peppers is to cut them in half, pull out the seeds, coat with olive oil, salt and pepper. Stick them on a baking sheet in the middle of your oven with the broiler on. Every 5 minutes check them, and turn your pan till they get nice and tender, and blistered all over. About 15 or 20 minutes.

When their done, place in a bowl and cover with plastic wrap for about 15 minutes.

When you uncover them, they should be nicely shriveled up!

The pepper skins will just pull off, easy as can be!! Give this a try for a nice light lunch!

Buon Appetito!!

Eggplant Ricotta Bake

If your looking to lighten it up after all that heavy food you've had lately, don't leave! This is not your typical "Eggplant Parmigiana" Nothing breaded or fried here!! Not even mozzarella is in here! Really, trust me!

What you have instead is eggplant slices that are roasted in a hot oven, layered with a light marinara sauce, and then finished off with a very light, almost custard like, basil, cheese flavored ricotta.

The flavor of the eggplant intensifies from roasting it, and that, along with the other ingredients, gives you an end result that melts in your mouth!! You actually feel good after eating this, it's not heavy at all. Serve a salad on the side, and you're good to go!!

INGREDIENTS:

recipe addapted from Everyday Food

2 Large Eggplants sliced lengthwise 3/4" thick.. Leave skin on

1LB. Ricotta

3 Eggs

1 Cup Grated Romano

Fresh Chopped Basil

About 2 Cups Marinara Sauce

Olive Oil to Brush On, along with, Salt & Pepper

1*** Preheat oven to 450F. Brush both sides of the eggplant slices with olive oil, salt and pepper. Roast till tender and golden, about 20-30 minutes.

2*** In a bowl, whisk ricotta, eggs, 1/2 cup of the Romano cheese, fresh basil, salt and pepper.

3*** Brush the bottom and the sides of an 8x8" square casserole dish. Place 1/4 of the roasted eggplant down, spread with marinara, more eggplant, half of the ricotta mixture, repeat everything ending with ricotta on top. Spread remaining Romano over top. Bake 25 to 30 minutes.

It's important to let it cool for about 15 minutes so that everything sets and it's not runny.

Note: I doubled the recipe and put it in a 9x12 baking dish, adding more basil and cheese. I really don't measure those things.

Buon Appetito!!

2009!!

To all the good friends I've met in blog land, and to everyone else who takes the time to visit here. Best wishes for a very healthy, happy, and delicious new year!!

I thought I'd leave you with a Spicy Bloody Mary in case you needed a little kick start in the morning!

***3 Shots of Thick and Spicy Bloody Mary Mix

***1 Shot of Vodka, or Gin

***Pour over Jalapeno Ice Cubes*** Stir and Garnish