WISHING EVERYONE A HAPPY SAFE AND HEALTHY NEW YEAR!
Saturday, December 31, 2011
Friday, December 30, 2011
I am a carb-a-holic, I said it and I said it out loud! I don't think there is any kind I do not like. I do eat them all in moderation. Wheef....ok so now that that's out of the way. I make this bread sometimes with sausage sometimes with Italian meats aka Stromboli, sometimes with broccoli. This is the broccoli version. It makes a great appetizer or as a side for dinner.
Wednesday, December 28, 2011
This rich and flavorful salad features fresh spinach and red onions drizzled with a warm, sweet, cranberry balsamic dressing, and sprinkled with dried cranberries and crunchy pecans. Perfect for a dinner party or even a holiday.
Tuesday, December 27, 2011
Caponata is commonly made with eggplants. Some with just peppers. Some call it Garbage, that's really the name! Some call it eggplant dip. Sicilians will keep on arguing about which is the true caponata. Some traditional recipes use tomato paste rather than chopped tomatoes. Some add garlic, others chocolate (or cocoa). Many recipes contain nuts – almonds or pine nuts or pistachio, in others herbs are added – sometimes basil, at other times oregano or mint. Certain recipes also include raisins or currants and some, fresh pears. The principal and most common flavorings that characterise a Sicilian caponata are: the celery, capers, green olives and the sweet and sour, caramelized sauce made with vinegar and sugar. Either way it's just good!
Saturday, December 24, 2011
Tuesday, December 20, 2011
Monday, December 19, 2011
This is one of my favorite sandwiches.
Bursting with flavor this sandwich is marinated grilled chicken with fresh mozzarella baby spinach, and sun dried tomato almond pesto on rustic bread topped with Parmesan peppercorn sauce. It's a snap to make and perfect on a cold day next to a warm bowl of soup.
Monday, December 12, 2011
Tuesday, December 6, 2011
You are more than likely saying Piri Piri chicken? What in the who is that? Well it is by far the best barbecue chicken I have ever ever had! We went to a Portuguese barbecue restaurant a few weeks back and wow! I have never seen so much food let alone barbecued meats. If you are not familiar with it you need to be. To me Piri Piri is the secret to the best chicken in the world. Without Piri Piri, chicken is just chicken. The origins of the sauce come from Angola and Mozambique, who both have ancient versions of chili sauce and who customarily use chillies in their cooking. You could almost say that chili occurs no where else in Portuguese cooking, at least only as an exotic ingredient and certainly not in any other national, fundamental dish. This version given to me by my Portugese coworker its not to spicy but just perfect. Add the hot pepper gradually if you do not like a little heat.
Thursday, December 1, 2011
Pasta, chicken, pesto and cheese. Oh my! Campanelle pasta is like pretty little flowers. It is great for soaking up just about any sauce you put on it. This version I came up with after trying a few pasta recipes with pesto. I am not a huge fan of pesto and usually only use it in moderation. How ever this one turned out pretty good. Hope you enjoy it!