create the life you love

Egg Muffins

 

Very easy and delish ... I LOVE these

Spray a muffin pan with non-stick spray

Mix eggs in a bowl - I use all eggs whites (liquid) with just 1 egg yoke, but using all regular eggs is just fine too. I just happen to love egg whites. You can also add in a bit of milk or half & half, but I omit this. 

(Basically, you are mixing as you do to make omelets)

I add some Krazy Jane's Mix Up Salt , then poor into the muffin tin.

Add diced green, red, yellow peppers, broccoli, onions or whatever veggies you like.

Bake at 350 dregrees until done (about 15 min).

Save the extras in a zip lock bag and re-heat in microwave.

So good, high protein, low fat, low carb

 

Another version here and here .. these are the 'not so' low fat versions, with meat & cheese. I make these for Griff.

 

~

 

Also .. thank you all for the kind remarks regarding my scrapbooking. Much appreciated and I hope I can find some time to get back to it soon.  

April Book Club

I hosted our book club this month, but our book, Cleopatra was not a hit. I think only 2 gals actually read it in it's entirety (and I was not one of them). Really hard to get into this book.

We had a wonderful time, non-the-less. 

 

Joan, Joanie, Suzie, Katie 

 

 Christine & Ginny

Debbie & Patty
 

 
Joan & I

 

 

 

This salad was a huge hit. I have made it many times since I love it so. Two of my friends who do not like salmon and never eat it, both LOVED it and had seconds. I actually made it again this evening and am giving half to one of my former non-salmon-eatting friends!

 

Ina Garten's Salmon Salad

2 pounds fresh salmon fillets, with skin on

Good olive oil, for grilling

Kosher salt

Freshly ground black pepper

1 cup small-diced celery (3 stalks)

1/2 cup small-diced red onion (1 small onion)

2 tablespoons minced fresh dill

2 tablespoons capers, drained

2 tablespoons rasberry vinegar

2 tablespoons good olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

 

Cut the salmon fillets crosswise into 4 inch wide slices. Rub them with olive oil and sprinkle with salt and pepper. Brush the cooking surface with oil to prevent fish from sticking. Cook the fillets on grill ( I use grill pan on stove top) for 5-7 minutes on each side, until they are rare. Be sure they are still rare on the inside. Remove to a plate, wrap in plastic, and chill in the refrigerator until cold and very firm.

When the fillets are sold, remove any skin that hasn't come off during grilling. Break the fillets into very large flakes and put them into a bowl., adding any juice that has collected at the bottom of the plate.

Add the celery, red onions, dill, capers, raspberry vinegar and salt and pepper to taste. Mix well and serve cold or at room temperature.

Serves 4 (I doubled the recipe)

 

*The coconut cupcakes were also sooo good (or so I hear). They are also Ina's recipe. I have made them, as well as her coconut cakes many times :)

 

Recipe!

I made this tonight and it was delish!

At least I thought so .. and very healthy, of course ;)

 

 

White Bean Stew with Swiss Chard and Tomatoes

(Master Chef Judge Joe Bastianich)

INGREDIENTS

1. 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
2. 1/4 cup extra-virgin olive oil
3. 3 garlic cloves, thinly sliced
4. 1/4 teaspoon crushed red pepper
5. 1 26 oz canned tomatoes, chopped (I used seasoned with basil, etc)
6. One 16-ounce can cannellini beans, drained and rinsed (I used seasoned black eye peas since I didn't have cannellini beans on hand)
7. Salt

DIRECTIONS

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

NOTES

One Serving 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber.

 

** Red, White & Blue Cheers! **

~ CHEERS ~

Red, White & Blue Cocktails 

Enjoy!

INDEPENDENCE DAY COCKTAIL RECIPES

RED FIZZ

Makes 2 servings 

Ingredients: 

1 cup passion fruit vodka 

1 cup cranberry juice 

Champagne 

Fresh cranberries 

Directions: 

Shake vodka and cranberry juice together with ice until chilled. Strain mixture into a champagne glass about 3/4 of the way full. Top with a splash of Champagne and a few berries. 

WHITE SANGRIA

Makes 1 pitcher 

Ingredients: 

Vodka 

Malibu 

Ginger Ale 

Raspberries 

Blueberries 

Mint 

Directions: 

Combine equal amounts vodka and Malibu in a large pitcher. Add in the fruit and let it soak in the refrigerator for at least 2 hours. To serve, pour fruit mixture into chilled glasses and top with a splash of ginger ale. 

BLUE MARGARITA

Makes 1 serving 

Ingredients: 

1 ounce white tequila 

1 ounce Blue Curacao 

1 ounce fresh lime juice 

Salt for garnish 

Directions: 

Shake tequila with Blue Curacao and lime juice in a shaker with ice. Dip rim of margarita glass in water then in salt. Pour drink in salt-rimmed glass and serve. You can also serve this drink frozen by pureeing in a blender with ice. 

RED, WHITE AND BLUE SHOOTER

Makes 1 serving 

Ingredients: 

1/3 ounce grenadine 

1/3 ounce peach schnapps 

1/3 ounce Blue Curacao 

Directions: 

Pour the grenadine in a shot glass. Float the peach schnapps on top and then the Curacao on top of that -- it will create a layered effect. 

SPARKLING COCKTAIL TIPS

• Red, White, and Blue: To make all-American red, white, and blue cocktails you can use liquor that is colored such as blue curacao, Hpnotiq, strawberry schnapps, or a splash of red or rosé wine. Or you can use colored fruit juices like cranberry and pomegranate juice, or grenadine. For the white, you can float any clear liquor on top of a heavier juice. You can even use fresh fruit to represent the flag like adding cherries, blueberries, and bananas or “white” grapes to the cocktail.

• Make it Sparkle: To make a sparkling cocktail you can of course add Champagne, sparkling wine, or club soda for some fizz. If you want your cocktails to really sparkle then you can also add sparklers to your beverage. Just be careful!

• Firecracker Cocktails: For some fiery kick to your cocktails, add some jalapeno or serrano peppers to the mix. Even a splash of hot sauce will add a bit of fire and some red color. There are even pepper-flavored liquors available that will give your drink some spice.

*******

 

WAVING AMERICAN FLAG

Makes 1 cocktail

Ingredients:

• 1 ounce cranberry juice
• 2 ounces Hpnotiq
• 1 ounce watermelon vodka 
• Splash of club soda

Directions:

• Pour cranberry juice into the bottom of a martini glass
• Shake Hpnotiq with watermelon vodka and slowly pour over cranberry so it floats on top creating a layer
• Pour club soda over top of blue layer

RED RASPBERRY SPARKLER

Makes 1 cocktail

Ingredients:

• 1 ounce raspberry vodka
• 1 ounce elderflower liquor
• Splash of sparkling rosé wine

Directions:

1. Pour raspberry vodka and elderflower liquor into a champagne glass and top off with sparkling wine

SERRANO FIRECRACKER

Makes 1 cocktail

Ingredients:

• 1 lime, quartered
• 1/2 serrano chile, seeded
• 1 tablespoon granulated sugar
• 3 ounces tequila

Directions:

1. Muddle lime with chile and sugar until well combined
2. Add ice and tequila and shake well
3. Strain into a highball glass filled with ice
4. Garnish with a lime slice if desired

Recipes from She Knows 

Pasta Carbonara

 

This is a big favorite with my all my guys, they all love this pasta (griff asks for me to make it almost every week). It has bacon in it ... and you know how much my boys love bacon!  Recipe complements of The Pioneer Woman.

Enjoy!

 

Pastor Ryan's Pasta Carbonara

Prep Time: 30 Minutes

Cook Time: 40 Minutes

Difficulty: Easy

Servings: 6

Ingredients

• 1 pound Bacon Or Pancetta
• 1 pound Linguine Pasta
• 1 whole Large Onion
• 8 cloves (to 12 Cloves) Garlic
• 1 cup White Wine (or Substitute Another Cup Of Stock)
• 1 cup Chicken Stock
• 4 whole Eggs
• 1-½ cup Parmesan Cheese
• 1 bunch Parsley
• ½ sticks Butter
• 1 Tablespoon (to 2 Tablespoons) Black Pepper

Preparation Instructions

First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.

While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.

Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.

In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.

Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley. And you’re done! Enjoy!

 

More Soup

Here is another 'soup that slims you' soup, created by Christine Avanti.  I made this yesterday. I think it is just as good as the Sicilian lentil soup and only 80 calories per 3/4 cup serving. 

I did add a bit more spices again to this soup (more chili pepper, cumin and kosher salt), and I didn't include the carrots since I am not a big fan of cooked carrots. Next time, I will add more diced celery, since I really like celery in soups and the 'crunchiness' ... and I may even leave out the chicken or cut it up or shed it into much smaller pieces. I just don't like chicken all that much anymore and for some reason, especially in soups - Weird. I do need the protein though, so the chicken should stay. Also, I left off the tortilla chips, but most definitely add the lime juice and cilantro (I love cilantro & lime together).

Chicken Tortilla Soup

2 boneless, skinless chicken breasts

1/4 tsp and 1/2 tsp cumin

1/4 tsp and 1/2 tsp chili powder

28 oz canned, crushed tomatoes (I used the seasoned with basil type)

1 large diced onion

5 minced garlic cloves

1 tbsp extra-virgin olive oil

2 diced celery ribs 

2 diced carrots

20 halved grape tomatoes

1 qt low-sodium, low fat chicken broth

1/2 cup frozen corn

1 lime, cut into wedges

1/4 cup cilantro

24 crumbled baked tortilla chips

Cut chicken into small pieces and coat with 1/4 tsp cumin, 1/4 tsp chili powder. salt and pepper to taste. Set aside. Puree crushed tomatoes, onion and half of the garlic. Heat oil in a large pot over medium heat. Add other half of the garlic, celery, carrots, grape tomatoes, cumin, chili powder, salt and pepper and saute for 5 minutes. Add tomato puree. Stir frequently for 10 to 15 minutes. Add corn and chicken; boil until cooked, about 5 to 7 minutes. Pour soup into bowls, squeeze lime wedge over each. Garnish with cilantro and chips. makes 16 3/4-cup servings.

Soup!

I came across this recipe in a magazine, along with another that I have yet to try (planning on making it this weekend). They are created by Christine Avanti and are healthy & low fat. Both are 'soups that slim you'. The combination of liquids and solids help to curb hunger (I find this to be true - I am always very full after eating a bowl of soup).This lentil soup was very easy to make and quite good, although I did add in some extra seasonings - chili pepper and a bit of Crystal Hot Sauce. I like a little 'kick' to my soups.

 

Sicilian Lentil Soup

130 calories per serving (1 cup)

 

1 lb lentils

1 tbsp extra virgin olive oil

1 tsp oregano

1 large diced onion

2 minced garlic cloves

16 oz canned, diced tomatoes

16 oz can tomato sauce

1 qt vegetable broth

8 cups water

Soak lentils in bowl filled with water for 1 hour. Drain water. In a large pot, add oil, oregano, onion and garlic. SImmer for 5 minutes. Add tomatoes, tomato sauce, broth and water. Boil for several minutes. Add lentils and cook over medium heat for 1 hour. Season with salt and pepper (I also added chili pepper and Crystal hot sauce). Makes 16 1-cup servings

 

Waffles

Griff bought me this waffle maker for Christmas. A subtle hint that he would like me to make waffles for him (along with bacon)! My neighbor gave me this recipe (it was her mothers) and I whip it up a few times a week now for the young man's breakfast delight.

 

MARYLAND CREAM WAFFLES

2 cups flour

4 teaspoons baking power

1/2 teaspoon salt

2 teaspoons sugar

2 eggs

1 3/4 cup milk

1/2 cup melted butter

Mix and sift dry ingredients together. Add milk which has been mixed with beaten egg yolks. Add melted butter and beat until all the lumps has dissappeared and mixture is smooth and creamy. Fold in beaten egg whites. 

More Recipes

First, I do have to mention, since I know some of you are wondering if I actually eat any of these meals ... no, I do not. None at all with the exception of the homemade tomato sauce which I put on grilled chicken. I don't even get to eat the shell fish plain, since I am allergic to shell fish!

I still love to cook though, and had such a wonderful time cooking with my boys

*****

This is another recipe I have shared here on my blog in the past and it's a favorite of everyone who tries it. I am always giving out the recipe. Not even sure of the 'real' name.

 

Hot Cheesy Dip

8 oz. cream cheese softened

1/2 cup mayo

Beat together in mixer

Add:

5 oz. shredded swiss cheese (1 bag)

Place in baking dish. Sprinkle with Hormel bacon bits on top.

Bake at 350 degrees for 30 minutes or until bubbly.

Serve with FRITO'S! Other crackers and/or pita chips are fine too, but my boys like it best with the Frito Scoops.

**********************

This next recipe, Connor and I made together. He peeled all the shrimp too ;) and we added about 2 lbs of shrimp instead of the 1 lb that the recipe calls for. We also added a bit more red pepper flakes, since my guys like things spicy.

Linguine With Shrimp Scampi (Ina Garten)

Ingredients

• Vegetable oil
• 1 tablespoon kosher salt plus 1 1/2 teaspoons
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve

***********************

I have made this recipe many times and it's a winner. The sauce is very light, fresh and delish! I even like it by itself or I put it on a grilled chicken breast.  Griff doesn't like tomatoes or red sauce, so I just make his without - just the chicken and cheese. Barret made garlic bread to go with this meal, but it was his own 'concoction' with lots of garlic and butter and I am not sure what else. It took him longer than it took me to make the entire dish!

 

************************

 

Chicken Parmesan (Southern Living)

Yield: Makes 2 servings (I double it or triple it)

Ingredients

• 1  cup  Italian-seasoned breadcrumbs
• 2  tablespoons  all-purpose flour
• 1/2  teaspoon  ground red pepper
• 2  skinned and boned chicken breasts
• 2  egg whites, lightly beaten
• 1  tablespoon  olive oil
• Tomato Sauce **
• 1  cup  shredded mozzarella cheese
• 1/4  cup  freshly grated Parmesan cheese

Preparation

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.

Repeat procedure with remaining chicken breast.

Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.

Bake at 350° for 20 minutes or until cheeses melt.

**Tomato Sauce

Yield: Makes 1 1/2 cups

Ingredients

• 1/2  small onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon  olive oil
• 1  (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
• 1/4  cup  red wine
• 1/2  teaspoon  ground red pepper
• 1/2  teaspoon  salt
• 1/4  cup  chopped fresh basil

Preparation

Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.

*********************

Penne alla Vodka with Scallops (Park Avenue Potluck Celebrations)

I received this book for Christmas and it is so beautiful. The tablescapes, home decor and recipes - all fabulous. I can't wait to try more recipes.

** I also wanted to mention that the proceeds from this book supports Sloan Kettering Memorial Hospital and their Fight for Cancer **

Herend's Queen Victoria china

I absolutely love Herend china and have a few pieces, as well as a collection of Herend animals my boys have bought me over the years. Oh, how I yearn for a full set of this china.

 

Barret and I made this together and again, we doubled the amount of scallops to 24 (big boys, big eaters). We also added just a little extra of the oil, butter and chili flakes since we had more scallops to saute (and again, they like things spicy). They all LOVED this dish and I will definitely make it again.

 

Makes 4 to 6 main-course servings, 8 as a first course

12 sea scallops
1 tablespoon extra virgin olive oil
4 tablespoons (½ stick) unsalted butter
2 leeks, cleaned, trimmed, and finely chopped
2 shallots, minced
2 tablespoons dry vermouth
1 cup vodka
½ teaspoon crushed red chile flakes, or to taste
1 cup fresh or canned tomato puree
½ cup crème fraîche or heavy cream
Salt and freshly ground white pepper
1 pound penne
1 tablespoon minced flat-leaf parsley leaves

Trim the small ridge of tendon from the side of each scallop. Pat dry the scallops with paper towels. Place a large sauté pan over high heat, add the oil, and sear the scallops a few minutes, turning them once, until they are lightly browned. Remove the scallops to a dish. Lower the heat and add the butter. When it has melted, add the leeks and shallots and cook until the vegetables start to soften. Add the vermouth and continue cooking until the vegetables are very tender but not browned.

Pour in the vodka, add the chile flakes, and simmer until slightly reduced. Add the tomato puree and crème fraîche and simmer for about 5 minutes, until the mixture is well blended and pink. Season with salt and pepper to taste and add more chile flakes if desired. Set aside until just before serving. Bring a large pot of salted water to a boil for the penne. Quarter the scallops and add them to the warm sauce in the sauté pan. Add the penne to the boiling water and cook for about 8 minutes, until al dente. Drain well. Fold the penne into the sauce and gently reheat the contents of the pan, stirring, until the ingredients are well combined. Taste and add more salt and pepper if needed. Divide among individual plates, top with the parsley, and serve.

 

ENJOY!!

Recipes

I know I have posted this beef tenderloin recipe before, but I'll post it once again! My family loves this and I make it every Christmas, and often for football game parties, etc. I made it twice this holiday (again for New Year's day games, per my boys request). I am even thinking of changing over from turkey to beef tenderloin for our Thanksgiving meal, since everyone likes it so much more than turkey. I always get a larger cut of beef, so we have left overs, which make great lunches and snacks, with the beef on little rolls.

Beef Tenderloin

2-3 pound well-trimmed center cut beef tenderloin (I buy a larger, 5-7 lb cut)

Seasoning:

(I double this)

2 teaspoons olive oil

2 cloves garlic, minced

1 1/2 teaspoon dried basil

1 teaspoon coarse grind black pepper

1/2 teaspoon dried rosemary

Heat oven to 425 F. Combine seasoning ingredients; press onto beef roast. Place roast on a rack in a shallow roasting pan. Insert oven proof meat thermometer so tip is centered in the thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425 F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium.

Remove roast when meat thermometer registers 135 F for medium rare, 150 F for medium. Tent with foil. Let stand for 15 minutes. Temperature will continue to rise about 10 F to reach 145 F for medium rare, 160F for medium. Slice and serve.

I serve this with Bearnaise sauce (my boys favorite) and a horse radish sauce.

For game day parties, I serve it with an assortment of sliced rolls and the sauces to sandwich making.

 

Broiled Lobster Tails

These were lobsters caught down in Key West this summer and have been kept frozen in the freezer. Just a few left now.

I just thawed the lobster, butterflied them (cut down the middle of the shell), opened them up wide, placed them flat on a baking sheet and broiled them for about 10 minutes. Thats it! Seasoned with pepper and served with melted butter and hot sauce (my boys love hot sauce ... almost as much as bacon!).

 

Double Baked Potatoes

 

Ingredients:

4 baking potatoes

1/4 cup butter

1 cup shredded cheddar cheese

8 to 10 bacon slices (or more - my boys love bacon!)

1 egg, beaten

1 cup green onion, chopped

1/2 cup milk

1/2 cup sour cream

1/4 cup olive oil

salt and pepper to taste

Cooking Directions:

Preheat oven to 400 degrees

Wash and dry potatoes. Rub outside with olive oil and sprinkle with salt and pepper.

Place potatoes in preheated oven and bake for 50 to 60 minutes, or until soft. Remove potatoes from oven and allow to cool for 10 minutes.

Cut the top middle off each potato and scoop the inside out and place in a large bowl.

To the potatoes add cheese, egg, butter, half the crumbled bacon and half the green onions.

Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and bacon. Place on baking tray in preheated oven for an additional 15-20 minutes, or until cheese melts and begins to turn golden brown.

 

Red Velvet Cake

Ingredients:

1 1/2 cup cooking oil

1 1/2 cup sugar

2 eggs

2 small bottles of red food coloring

2 1/2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cocoa

 2 teaspoons vanilla

1 cup buttermilk

2 teaspoons vinegar

Put dry ingredients into a large bowl and mix. Then add wet ingredients and beat until well mixed. Poor into 2 round cake pans (sprayed with Pam). Bake at 350 degrees until done (do cake test). Cool before frosting.

Frosting:

1 stick unsalted butter

1 8 oz package of cream cheese, softened

1 box powder sugar

1 teaspoon vanilla

1 cup chopped nut if desired

Mix then spread on cake

 

* We also had a green bean casserole made by Barret. I normally make a fresh vegetable (asparagus, broccoli, or green beans), but the boys requested a 'not so healthy' vegetable. The recipe was from the back of the french onion can(!)... although Bear did add a few of his own touches such as minced garlic and italian bread crumbs. He loves to add those two ingredients to just about everything he makes - his 'special' touch :)

More recipes tomorrow ... our 'gourmet' mother/son creations!

 

 

 

Pumpkin Pie Spectacular

For those interested in my pumpkin pie, here is the recipe. This pie was featured on the cover of the current, November Southern Living Magazine.

 

Pumpkin Pie Spectacular

 

Hands-on time: 20 min.; Total time: 3 hr., 25 min. (including streusel and topping)

Yield: Makes 8 servings

Ingredients

• 1/2  (15-oz.) package refrigerated piecrusts
• 2  cups  crushed gingersnaps (about 40 gingersnaps)
• 1  cup  pecans, finely chopped
• 1/2  cup  powdered sugar
• 1/4  cup  butter, melted
• 1  (15-oz.) can pumpkin
• 1  (14-oz.) can sweetened condensed milk
• 2  large eggs, beaten
• 1/2  cup  sour cream
• 1  teaspoon  ground cinnamon
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  ground ginger
• Pecan Streusel

  

Preparation

1. Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Stir together crushed gingersnaps and next 3 ingredients. Press mixture on bottom and 1/2 inch up sides of piecrust.

3. Bake at 350° for 10 minutes. Let cool completely on a wire rack (about 30 minutes).

4. Stir together pumpkin and next 6 ingredients until well blended. Pour into prepared crust. Place pie on an aluminum foil-lined baking sheet.

5. Bake at 350° for 30 minutes. Sprinkle Pecan Streusel around edge of crust. Bake 40 to 45 minutes or until set, shielding edges with aluminum foil during last 25 to 30 minutes of baking, if necessary. Insert ginger cookies around edge of crust. Let cool completely on a wire rack (about 1 hour). Dollop with Ginger-Spice Topping; dust with cinnamon.

Note: We tested with Anna's Ginger Thins.

PECAN STREUSEL

Yield: Makes about 1 cup

Ingredients

• 1/4  cup  all-purpose flour
• 1/4  cup  firmly packed dark brown sugar
• 2  tablespoons  butter, melted
• 3/4  cup  pecans, coarsely chopped

Preparation

Stir together flour, brown sugar, melted butter, and chopped pecans.

GINGER-SPICE TOPPING

Yield: Makes 3 cups

Ingredients

• 1  (8-oz.) container frozen whipped topping, thawed
• 1/4  teaspoon  ground cinnamon
• 1/4  teaspoon  ground ginger

Preparation

Stir together thawed whipped topping, cinnamon, and ginger.

Pumpkin Cookie Recipe

For those that asked, here is the recipe. Everyone loves these cookies (including myself, when I was a sugar addict!). They would be great to make for Thanksgiving treats too.

Pumpkin Cookies with Cream Cheese Frosting

1 cup shortening

1 cup sugar

1 cup pumpkin

1 egg

2 cups flour

1 tsp. soda

1 tsp. cinnamon

1/2 tsp. salt

FROSTING:

1 tbsp. vanilla

1 lb. power sugar

1 stick butter

8 oz. cream cheese

Cream shortening, sugar, and pumpkin. Add egg and mix well. Add sifted dry ingredients. Drop from spoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes.

Beat frosting ingredients until smooth. Frost cookies after they have cooled.

*I added a candy corn to each

Makes 48 cookies

 

 

 

 

 

RC Sweet Potato Recipe

I had a few requests for this fabulous recipe. I have made this many times and it is always a huge hit. My guys like it for dessert, warm with Blue Bell vanilla ice cream.

RUTH'S CHRIS STEAK HOUSE SWEET POTATO RECIPE

Yield: 6 servings

3 cups mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs, well beaten

1 stick (1/2 cup) butter

Crust Mixture:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 stick of butter, melted

1. Combine crust ingredients; set aside. Heat over to 350 F

2. Throughly combine mashed potatoes, sugar, salt, vanilla, eggs and 1/2 cup butter. Pour mixture into buttered baking dish

3. Sprinkle surface of potato mixture evenly with the crust mixture. Bake 30 minutes. Let set at least 30 minutes before serving.

Recipe Cards

I am participating in a fall 'foodie' swap, so I created these recipe cards with a few of my favorite fall recipes ... Chocolate Chip Pumpkin Muffins, Pumpkin Cake and Ruth Chris Sweet Potato Casserole.

Salad Recipe

Yet another salad recipe ... very delish! From Southern Living Magazine, May 2005

 

Strawberry Salad with Cinnamon Vinaigrette

 

Yield

Makes 6 to 8 servings

Ingredients

• 1  (11-ounce) can mandarin oranges, drained
• 1  pint fresh strawberries, stemmed and quartered
• 1  small red onion, thinly sliced
• 1/2  cup  coarsely chopped pecans, toasted
• 1  avocado, sliced
• 1  (10-ounce) package romaine lettuce (and or spinach leaves)
• Cinnamon Vinaigrette

Preparation

Combine first 6 ingredients in a large bowl. Drizzle with half of Cinnamon Vinaigrette, tossing to coat. Serve remaining vinaigrette with salad.

Cinnamon Vinaigrette

Yield

Makes 2/3 cup

Ingredients

• 1/3  cup  olive oil
• 1/3  cup  raspberry vinegar
• 1  tablespoon  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  pepper
• 1/2  teaspoon  hot sauce

Preparation

Combine olive oil and remaining ingredients in a jar; cover tightly, and shake vigorously. Chill at least 2 hours. Shake well before serving.

 

Salad Recipe

This is a delicious salad recipe from the famous Columbia Restaurant which was founded in 1905 in Tampa, Florida. We love this restaurant (more locations throughout Florida) and I have made this salad many times at home over the past 25 years!

 

  

 

Columbia Restaurant's 1905 Salad

Salad Ingredients

½ head iceberg lettuce
2 ripe tomatoes, cut in eighths *I dice mine up smaller
½ cup Swiss cheese, cut in julienne strips
½ cup ham, cut in julienne strips (or turkey or shrimp) *I use turkey and cut both the turkey and cheese in little squares
¼ cup green Spanish olives, pitted
2 teaspoons grated Romano cheese

Salad Dressing Ingredients

1/8 cup white wine vinegar
½ cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Preparation

Toss together all salad ingredients in a bowl, except Romano Cheese.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.

Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4.

S a l m o n

 

Yet another salmon recipe that I made a few nights ago ... and quite delicious!

 

Broiled Salmon with Lime and Cilantro

Ingredients:    4 pieces of salmon ( I use wild salmon, about 4 ounces each)    1/2 cup Cilantro Leaves, finely chopped    1 Tbsp Olive Oil    1 Garlic clove, large, fine chopped    1/2 tsp Salt    2 Tbsp Lime Juice Directions: Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish in bowl. Let stand, covered, 10 minutes. Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoon of marinade. Then broil 6 inches from heat for 3 to 4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through. Serve broiled salmon with thin lemon wedges.

Summer Spinach Salad

 

SPINACH SALAD

- Bag of spinach leaves

- 2 granny smith apples, diced

- 1/2 cup cashews

- 1/4 cup golden raisins

Dressing:

- 1/4 cup apple cider vinegar

- 1/4 cup oil

- 1/4 cup sugar (or substitute with Agave or Stevia)

- 1/2 teaspoon of garlic salt

- 1/4 teaspoon of celery salt

This salad is so delicious. I can't remember where I originally got the recipe, but I have made it for about 20 years now. Always a favorite and I am always asked for the recipe.

Enjoy!

**ETA: Lisa made this salad today and added grilled chicken and Gorgonzola cheese for a lunch meal. Sounds delish - Thanks for sharing, Lisa!!

Oh, and for those that are having trouble with my blog downloaded slowly - so sorry! I am not sure what the issue is. I have tried it numerous times with no troubles?

 

Salmon Salad Recipes

**ETA: I wanted to pass on a few articles about wild vs farmed salom and why I choose to eat wild ...

Wild vs Farmed Salmon

Science Daily

USA Today

I thought I would share a few recipes with you all. I eat salmon (wild, not farmed) a few times a week, usually on a salad. Many times, I just make my own salad of greens, broccoli, cauliflower, bell peppers and banana peppers, but these are two of my favorite recipes  .... low fat, low carb and healthy - of course!

Barefoot Contesa Grilled Salmon Salad

Yield: 4 servings

• 2 pounds cooked salmon, chilled
• 1 cup small-diced celery (3 stalks)
• 1/2 cup small-diced red onion (1 small onion)
• 2 tablespoons minced fresh dill
• 2 tablespoons capers, drained
• 2 tablespoons raspberry vinegar
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

 

Cucina Italiana's Salmon Salad

Yield: 1 serving

• 4 ounce salmon fillet, grilled (I like to use Grill Mates Salmon Seasoning)

• 5 grilled asparagus spears

• Bib and romain lettuce (or whatever greens you'd like)

• 2 tablespoons diced tomatoes

• 2 ounces balsamic dressing ( I like Maple Farms of Vermont Fat Free Balsamic Vinegar Dressing)

• 1/4 ounce crispy potato strings  - I do NOT add these ;)

• 2 tablespoons diced feta cheese (I use low fat)

Combine and toss lettuce, 2 tablespoons diced tomato and balsamic dressing. Transfer to serving bowl.Top salad with salmon. Arrange asparagus together so spears lean on salmon. Top with crispy potato strings (not me!). Sprinkle with feta cheese.

**When making this for myself, I just throw it all on a plate, top with the salmon and eat ... I do not  'lean my asparagus spears on the salmon'! ;)

**Also, this is the same salad I have eaten many, many times at Brio Tuscan Grill Restaurant (we do not have an Cucina Italiana Restaurant near by, but they are the same company). I believe it may be the only entree I have ever ordered there.

Shirataki Noodles

 

Have any of you tried the Shirataki tofu noodles? They are available at Whole Foods. I have been adding them to my grilled vegetables once a week or so. Although, they seem tasteless to me, they do add some 'bulk' to my meal and really fill me up.

 

Grilled onions, red, orange & green peppers, the Shirataki noodles and some seasoning. I also add grilled chicken for a complete meal.

More recipes here

 

Nutritional Information

Amount Per Serving
Calories	20
Calories From Fat	5
		% Daily Value
Total Fat	0.5 g	1 %
Saturated Fat	0 g	0 %
Trans Fat	0 g	0 %
Cholesterol	0 mg	0 %
Sodium	15 mg	1 %
Total Carbohydrate	3 g	1 %
Dietary Fiber	2 g	9 %
Sugar	0 g
Protein	1 g
Vitamin A		0 %
Vitamin C		2 %
Calcium		10 %
Iron		2 %

NUTRITION FACTS
Serving Size: 4 oz (113g)
Serving per Container: 2
Net wt. 8 oz (226g)
 

INGREDIENTS
Filtered water, tofu (soybeans, calcium sulfate, glucono delta lactone), yam flour, calcium hydroxide.

  

 

 

White Bean Chili

This is a favorite of ours (my entire family likes it) and I've been making it for years - since 2002 when I came across the recipe in Southern Living Magazine. Griff  asked me to make it a few days ago and since we have a bit of cold weather (30's tonight!) here in Florida, this weekend is perfect.

I leave out the corn some times since it is high carb, and add more chicken (I usually use the entire bag of the quick frozen Tyson chicken tenderloins). Enjoy!

 

White Bean Chili




1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice
Garnish: fresh cilantro sprigs

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic, and sauté 2 to 3 minutes.

Stir in chicken pieces, and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat, and simmer, stirring often, 10 minutes or until chicken is done.

Place 2 cans of beans in a blender; add broth, and process until smooth, stopping to scrape down sides.

Stir bean pureé, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.

Note: Use a handheld submersion blender to pureé the beans and broth, if desired.

Yield:  Makes 4 quarts

Saturday ... and my Pumpkin Cake Recipe

A busy day for me. Along with Griff's lax game (see below), Dan had a few guys over for the Gator game, later in the day. We had 2 tickets for the game in Jacksonville, but passed them on to Connor who had a great time, especially since the Gators won big! Barret was also on the road,up in Atlanta for the FSU game. The Noles didn't fair so well, losing to Georgia Tech. Thankfully, both my boys are back at school safely after their big weekends. I always worry non-stop about them when they are traveling (along with a million other college kids on the roads)!

So, this game I served BBQ ribs and pulled pork with some sides (all ordered from 'Oh Boys') and since it's that time of year, I made my 'oh so popular Pumpkin Cake' ...

 

Everyone always loves this cake (including me, but of course with my program - no cake). I actually made 2 of these cakes, one for  my friend Jan's b-day.

PUMPKIN CAKE

4 eggs
2 c sugar
1 c oil
2 c flour - all purpose
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2 16 oz cans pumpkin

Mix sugar & eggs. Add oil & mix. Add dry ingredients & mix. Add pumpkin last, mix. Spread into a bundt cake pan. Bake at 350 about an hour (mine always take more than an hour - do the knife test!)

ICING

1 stick butter
1 package powder sugar
1 8 oz cream cheese
1 tsp vanilla
1 cup chopped pecans, if desired

Beat butter & soften cream cheese until smooth & creamy. Add powder sugar, vanilla and beat. Add nuts last (if using them).

Spread over cooled cake, cover with saran wrap and refrigerate.

____________________________________________________________

 

And, I made these cupcakes for a few of Griff's friends. They didn't turn out as well as I'd like, but Griff said they were good ...

 

 

 

Saturday evening I went out to celebrate my friend's birthday. Five of us girls to dinner at one of my favorite restaurants Seasons 52 . The waiter (seen below!) took these pictures of us wild girls :) ...

 

 

 

 

 

 

 

My gift to Jan. I forgot to take a picture of the actual gift though. It was a beautiful beaded necklace - pearls and greenish brown stones that another one of of talented friends made ...

 

 

For All You Candy Corn Lovers!

Lisa was so kind to pass on her candy corn recipes to me. Thanks so much Lisa, but there is no way that I am making these scrumptious delights. NO WAY! I am seriously addicted to sugar, it's like a drug to me. I can not just eat a piece or two of candy, can not! Therefore, I can't have it around. I think I have mentioned this one or 10 times?!! 

Enjoy :) 

Great candy bar recipe tastes in a bowl:

Snickers - candycorn, salted dry roasted peanuts, m&m's
PayDay - candycorn and dry roasted peanuts
Chunky with raisins - candycorn, peanuts, m&m's and raisins

Eric Salad

I mentioned this salad the other day. It is always a hit and guys especially like it. The recipe is from our country club. I believe the original chef  created it and it is still served. Always on the menu and always served on buffets. Everyone loves it. Very easy. I do not have any measurements just however much you'd like!

ERIC SALAD

Iceberg lettuce, chopped up (like a chop salad)

Diced tomatoes

Diced hard boiled eggs

Bacon pieces

Blue cheese (crumbled)

For a crowd, I fill a large bowl or platter with the chopped lettuce then cover the top with the tomatoes, bacon, blue cheese and eggs. I am quite generous.

Dressing:

The club has a homemade honey mustard dressing, but I use Ken's light honey mustard (try to save a few calories!) or you can use the regular honey mustard dressing.

I add it right before serving and then toss the salad OR sometimes I just serve it on the side and let others add it themselves. Do not add the dressing until right before serving.

** You can also add grilled chicken

**************************************

REMINDER:  Last chance - The drawing for the note pad will be this evening!

Ruth's Chris Steak House Sweet Potato Casserole

I posted this fabulous recipe last year, but since this is a 'new' blog, I am re-posting  it. I made this last week for our Gator get together and once again it was a huge hit. I served it for dessert, warm with Blue Bell vanilla ice cream.

RUTH'S CHRIS STEAK HOUSE SWEET POTATO RECIPE

Yield: 6 servings

3 cups mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2 eggs, well beaten

1 stick (1/2 cup) butter

Crust Mixture:

1 cup brown sugar

1/3 cup flour

1 cup chopped pecans

1/3 stick of butter, melted

1. Combine crust ingredients; set aside. Heat over to 350 F

2. Throughly combine mashed potatoes, sugar, salt, vanilla, eggs and 1/2 cup butter. Pour mixture into buttered baking dish

3. Sprinkle surface of potato mixture evenly with the crust mixture. Bake 30 minutes. Let set at least 30 minutes before serving.

Ice Cream Fudge Sauce

Per request, I am posting this recipe. I shared it before on my old blog, but here it is again for your chocolate-loving pleasure:). I make this a few times a week for Griff and Dan. I am not sure why they love this so much, but they will not eat store bought fudge sauce anymore, only this sauce. I have served in many times for others also, and they always love it!?? It is very easy to make though, so I am happy to oblige. I, myself do not eat this (honestly, once in a while a bite of Griff's, but I stick with my low point Laughing Cow or WW ice cream bars and cones!)

Ice Cream Hot Chocolate Fudge Sauce

1 square of Baker's semi-sweet chocolate

1/3 cup Karo Syrup

1 cap full of vanilla

A little butter (1/2 teaspoon or so)

Melt the chocolate and Karo syrup, add the vanilla and bring to a boil. Add the butter. Stir while boiling a minute or so.

This is for one serving - 2 if you use less, but my guys like a lot, so I double it. We use Blue Bell Ice Cream (vanilla or cookies and cream) and serve it in layers in a tall cup. Dan likes whip cream (Cool Whip), Griff does not, but likes to add crushed-up Oreos (double stuff!!)

I posted this recipe a month or so ago, but wanted to post it again, since it's a favorite and my old blog is gone. I make it once or twice a week and haven't gotten tired of it yet.

YOUR CHEATIN' HEART SALAD

Yield: 8 servings

2 cans of hearts of palm, sliced

1 cup halved grape tomatoes (I use the entire carton)

2 celery ribs (I use 3-4)

3 tablespoons freshly minced flat-leaf parsley or more to taste

2 tablespoons extra-virgin olive oil

1 tablespoon red-wine vinegar or more, to taste (I use more)

Course salt and cracked black pepper

Combine all ingredients in a large bowl. Gently toss and serve chilled or at room temperature.

*******************

And, a favorite of Griff's ...

TACO IN A CUP

(a WPHS lacrosse concessions recipe)

Brown ground beef and follow directions of a packet of taco seasoning. Fill the bottom of the cup with Frito's, add taco meat, shredded cheese and sour cream. That's it! (Griff likes a few more Fritos to top it off). You can add shredded lettuce and tomatoes or whatever else you may like, but this is the way Griff likes it. Also, it is easier to make 'taco in a bowl', but Griff insists on having it in a cup, since this is the way it is served at the WP lax games.

More Cake!

This morning at my bible study, we celebrated another birthday (my friend Sharon - I was blessed to be able to celebrate 2 times this week with her!). So ... I made another cake. If you like coconut, this cake is out of this world. I have made the coconut cupcakes by my gal, Ina Garten (also, so delish!) but this is the first time I have made her coconut cake. Oh my! Everyone agreed, simply scrumptious.

COCONUT CAKE

Serves 10 to 12

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

2 cups sugar

5 extra large eggs

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour, plus more for dusting the pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup milk

4 ounces sweetened shredded coconut

FOR THE FROSTING

1 pound cream cheese, room temperature

1/2 pound (2 sticks) unsalted butter, room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1 pound confectioners' sugar, sifted

6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on med-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixture on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a wire rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place one layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Sever at room temperature.

{To make in advance, bake the cakes and wrap them well. Refrigerate for up to 5 days. Ice the cake before serving and serve at room temperature}

This recipe is from her book, barefoot contessa at home.

Also, I haven't tryed them yet, but Barefoot Contessa mixes (including the coconut cupcake) mix are available at Crate and Barrel.

What's For Dinner?

I took dinner to a family today.  A friend who has a 'community' at Lotsa Helping Hands. Such a great concept - makes helping those in need so easy.

So, I made one of my favorite family meals from one of my very favorite cooks, Ina Garten. This recipe is from her book, Barefoot Contessa, Family Style. I have made this dish many times, both for my family and for others - it is always a hit.

One a side note: I am going to try to repost many of my favorite recipes here on my blog ... just whenever I have some extra time, or am lacking anything else to post!

PENNE WITH FIVE CHEESES

Serves 6

Kosher salt

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree (Ina uses Redpack crushed tomatoes)

1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)

1/2 cup shredded imported Italian fontina (1 1/2 ounces)

1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella. sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees

Bring 5 quarts of salted water to boil in a stockpot

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well

Drop the penne into boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

** I use a regular glass, rectangle baking dish (or a disposable foil pan for others) **

This is a very versatile recipe. Ina likes to double the Gorgonzola and add 1/2 cup of grated Parmesan cheese.