Clams Casino with Bacon

Nice appetizer to start any meal! Easier than you think to make - way easy to eat!!!

Ingredients:

• Whole fresh clams, medium sized (3-5 per guest)
• Green bell pepper
• Garlic clove
• Celery
• Small onion
• Butter
• Grated cheese (Parmesan or Locatelli)
• Hot Sauce
• Bacon strips (cut in about 1/2" slices)
  
• Coarse salt
  

Soak the clams in cold water for about an hour or so to purge sand. Empty and refill 2-3 times over the course of the hour - the colder the water, the better. I throw a tray of ice cubes in each time I rinse.

Half clams and scrape 'meat' into the deeper shell. Set on a shallow baking pan. I sprinkle a liberal layer of coarse salt on the pan to hold the clams still during cooking.

Finely mince 1/2 bell pepper, 2 sticks of celery, garlic (1-2 cloves) and 1 small onion. In a small saucepan melt a stick of butter and add the vegetables, simmer until soft.

Add a small teaspoon of the above to each of the clams, sprinkle with grated cheese - add a dash of hot sauce and then top with a bacon slice.

Place in 350 degree preheated oven for about 30 minutes or until bacon is crisp.

Serve hot.

Enjoy!

Buffalo Wings

I have been making Buffalo Wings around the holidays for ages. When dad was alive, we made them together - over the years he morphed from baking the wings to a deep fryer method. In fact, the man of many gadgets actually had a 'wing maker'. While frying them does make them crispier - I prefer the baking as it holds more of the flavor.

Last night I had an appetizer extravaganza for one of my closest friends and her family and was surprised that everyone did not know how to make these. But how would they? Not everyone considers wings a Christmas tradition . . . So Anne, these wings are for you!!!

Ingredients:

• 2-3 lbs. of chicken wings
• 1 large bottle of Louisiana Hot Sauce
• 1 stick of butter
• 3 tablespoons of flour
• Garlic powder
• Cayenne Pepper
• Blue Cheese dressing
• Celery Sticks

Cut chicken wings into three parts at the joint - discard the wing tips (only use the meatier parts).

Arrange in a single layer in a large shallow glass baking pan, sprinkle with garlic powder and cayenne pepper. Place in 400 degree preheated oven and bake for about 45-50 minutes until wings are brown and skin begins to crisp.

In a medium saucepan, melt the stick of butter and add 3 tablespoons of flour to make a golden Rue. Once Rue is smooth, add the entire bottle of Louisiana hot sauce and bring to a boil. Sauce should be slightly thick.

Take the wings out of the oven and coat thoroughly with the Buffalo sauce - return to oven for another 15 minutes or so.

Once wings are done, serve with celery sticks and blue cheese dressing.

Simple but delicious appetizer or game day snack.

Happy Holidays to all and the best of New Years!

Sausage-Stuffed Mushrooms

Some serious prep time here. . . but I generally prep well in advance, partially cook and freeze . . . this prevents major stress out when the company is due (and more time to relax and let the Chardonnay do its job).

Ingredients:

• Large white stuffing mushrooms, 12 (rule of thumb, estimate 2 per guest)
  
• 1 lb. sweet Italian sausage
  
• Parmesan cheese
• 2 eggs
• 1/2 stick of butter
• Celery (2 sticks finely chopped)
• Onion (1 small finely chopped)
• Garlic (3 cloves, diced)
• Red pepper flakes
• Italian bread crumbs

Clean and 'de-stem' large mushrooms - place caps in a large baking pan and stems to the side.

In a small pan melt 1/2 stick of butter over a medium heat, add garlic, celery and onions and saute until transparent. Let cool.

Place sausage in a pot of rapidly boiling water and parboil (about 5 minutes). Remove from heat and rinse.

Finely chop mushroom stems and place in a large mixing bowl. Remove skin from sausage and crumble into the mixture. Add celery/onion/garlic butter mix as well as 1/2 cup of Parmesan cheese and 1/2 cup of Italian breadcrumbs. Break eggs into the mix and stir well until all ingredients are well coated.

Shape mixture into the mushroom caps rounding slightly - continue until all mushrooms are ready. If you have stuffing left over - add to the mushrooms - you can't have too much stuffing!!

Place in a 350 degree preheated oven and bake for 45 minutes. Serve hot.

NOTE: To pre-make as mentioned about - bake about 15 minutes and freeze. When it's time to serve, thaw thoroughly and bake for 35 minutes.

You'll love these!!!

Garlic Soup with Egg in a Bread Bowl

First of all, before you even go there, let me just state that garlic soup is delicious. I used to make this recipe in a crock, but they are very difficult to clean afterward. The bread bowl substitution - makes this much more manageable - and delicious. This is a very nice, mild soup to serve as a starter before any meal - and goes with pork, beef, chicken or even seafood. Try it, I PROMISE that you will like it.

Recipe makes enough soup for 10 bread bowls.

Ingredients:

• Large crusty rolls (10)
• 1 head of garlic
• 2 large cans of Collegiate Chicken broth
• 1 1/2 sticks of butter
• 3 tblspns. flour
• Salt & pepper to taste
• Eggs (10)
  

Soup:
In a large soup pan melt 1/2 stick of butter - add 1 head of garlic, chopped. Cook over a low heat until the garlic is translucent, add chicken broth. Bring to a boil and then lower to a simmer for approximately 1 hour. I generally take about 2-3 cups of the soup out (garlic will float to top), puree it and return to pot.

After an hour strain soup through a colander - into another large pot and return to stove. Melt the remaining stick of butter in a small pan - and slowly add the flour to it until you get a smooth, golden rue. Add slowly to the soup mixture - and continue to simmer while you prepare the bread bowls.

Bread Bowls:
Cut the 'lid' off of each roll, set aside. Hollow out the rolls to form a bowl.  Place in preheated oven at 350 degrees - and bake for about 5 minutes or so, then remove. Break an egg into each bowl, fill with garlic soup and place on a shallow baking pan and put back into the oven. Bake approx. 20 minutes or so until egg is soft boiled.

Remove the bowls and place them on a plate, top with 'lid' and serve. Again - you will not believe how delicious this soup is - and simple to make and clean up (just eat the bowls!), as well.

Enjoy!

Roast Chicken with Sea Salt

I always forget that sometimes even the simplest dishes can be the most confusing to some people. Seasoning, temperature, stuffing, etc., can all contribute in making a basic dish - special.

Roasting a chicken is easy - and provides ample leftovers for soup or chicken salad depending on your mood.

To roast the perfect chicken, follow these very easy, very simple steps. Delish!

Place a roaster in a shallow baking pan. Brush with olive oil and sprinkle with pepper, paprika, garlic powder and coarse sea salt. That's it - stop! You really don't have to do much more! For a simple, easy-to-prepare meal scrub a couple of potatoes and throw them in the last hour to bake. Toss a green salad and you are done. . . no hassle, no pain, no recipe. . . just slow, family cooking at its best!

Rule of thumb - cook 20 minutes at 350 for every pound. I always 'poke' the chicken with a fork in the densest area (breast) - if clear liquid surfaces, it is done. If liquid is 'pinkish' let it go another 15 minutes and poke it again.

Not the most complex recipe posted. . . but some days you just want that homecooked meal without all the effort.

Roasted Tomatoes with Pine Nuts

Simple, simple, simple to make - and delicious. All you need for this one is:

• Whole tomatoes
• Olive Oil
• Italian Seasoned Bread Crumbs
• Parmesan Cheese
• Fresh Garlic, chopped
• Pine Nuts

Preheat the oven to 350; in a shallow baking pan, place tomatoes (however many your heart desires) with the tops cut off - and a shallow 'cup' cut into the top portion. I usually cut off the top and take a tablespoon of the meat out - it doesn't need to be deep, just enough to hold other ingredients.

Drizzle with virgin olive oil and sprinkle with Italian bread crumbs, Parmesan cheese, fresh garlic and pine nuts. You can also use other cheeses depending on your preference. Note that the 'sprinkle' can range from a light coating to more - it is just a preference of taste (I tend to go a bit on the heavy side).

Bake for about 30 minutes and serve hot as a side. It is a wonderful addition to any meal.

Enjoy. . .

Lamb (or Veal) Stew

It's getting cold and it's time for stew season - nothing is more comforting on a cold evening than hot stew and a crusty loaf of bread. I make my stew with veal or lamb versus beef. I find beef a little too heavy for my taste and enjoy the lightness and flavor of the veal or lamb.

Ingredients:

• 2 lbs. cubed lamb or veal
  
• 2 large cans or boxes of chicken broth
• 2 cloves of garlic minced
• 2 small onions chopped
• 1 package fresh mushrooms, sliced (optional)
  
• 5 large carrots peeled and chopped into large sections
• 8 large potatoes peeled and chopped into large sections
• Sprig of fresh parsley
• Thyme
• Italian Seasoning
• Salt, Pepper
  
• 1 stick of butter
• 4 tablespoons of flour

In a large pot place garlic, onion, lamb (or veal) and cover with 2 large cans or boxes of chicken broth. Add salt, pepper, thyme and Italian Seasoning to taste (approx. 1 tablespoon of each with the exception of salt - go light for flavor). Bring to a boil, then lower to a simmer for about 2 hours - stirring occasionally.

Add mushrooms, potatoes and carrots and cook for another 30 minutes until tender. In a small bowl add melted butter (1 stick) and fold in 4 tablespoons of flour to create a golden rue. Add to the stew (to thicken), stir in thoroughly, top with fresh parsley sprigs and cook another 5-10 minutes.

Serve with a crusty bread and side salad. . . it says LOVE on a cold winter day.

Shells Stuffed with Asiago, Spinach and Pancetta

Okay, can you say DELICIOUS? Because these are! This dish takes a little time, but trust me, it's worth it.

Ingredients:

• 1 lb. of large shell macaroni 
• 32 oz. of Ricotta Cheese
• 2 containers (approx 5 oz. each) shredded or shaved Asiago Cheese
• 1/2 cup Parmesan cheese
  
• 2 eggs
• 1 thawed box/bag of chopped spinach, drained thoroughly
• 1/2 lb. cubed pancetta
• 1 pint of heavy cream

Par-boil the shells - approx. 10 minutes, drain and set aside. In a small frying pan place a small amount of oil oil, heat over a medium flame - add pancetta and fry until golden brown. Place on paper towel to drain.

In a large mixing bowl combine ricotta cheese, eggs and spinach until well mixed. Add one 5 oz. container of Asiago cheese and cooled pancetta and mix again.

Stuff shells with mixture and place in a large baking pan in a single layer - filling face up.

In a small pan mix pint of heavy cream and remaining asiago cheese and slowly bring to a boil. Continue to heat until cheese is thoroughly melted. Add to the shells carefully pouring around them - use all of the sauce.

Cover with foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 minutes, then serve.

This dish tastes like it took days to prepare - an easy recipe to prepare ahead and serve to impress!

Accompany with a crusty bread and salad - and voila! A meal both family and guests alike will ask for again and again.

The 'Perfect' Roast Pork

What is the perfect roast pork you ask? The one that is the easiest to make. The secret? A pan of water, low heat and time.

Ingredients:

• 1 Pork Roast (any size) bone in
• Fresh garlic cloves, cut into quarters lengthwise
• Olive Oil
• Salt
• Pepper

You need to start this meal early in the day. If I am planning on eating around 6PM or so, I actually start this in the oven at 10AM. Literally all you do are these simple steps:

• Heat oven to 250 degrees
• Place a large glass baking pan filled with water on the bottom shelf
• Place the roast in another baking pan
• With a sharp knife, cut 'slits' in the pork and insert garlic slices - use as little or as much as you would like. Too lazy to do this? Substitute garlic powder. 
• Drizzle with olive oil and season with salt and pepper

Place in the oven and FORGET ABOUT IT!!! That's right, forget about it. Go on with your day. Do the food shopping, laundry - take a nap . . . and about 8 hours later. . . it's done!

Ugh! Cook it 8 hours? Are you kidding me? NO I AM NOT! Once this roast is done it is the most tender, delicious pork roast you will ever have. How tender you ask? Don't even bother with a knife - you won't need it.

Serve with whatever sides and ENJOY!

Potato Leek Soup

Potato Leek Soup is super filling, delicious and easy to make. This recipe makes enough for dinner with plenty left over to freeze.

Ingredients:

• 12 large potatoes
• 2 large cans of College Inn Chicken Broth
• 3-4 large leeks
• 2 garlic gloves
• 1 quart of light cream
• Optional: Crumbled Bacon, Sour Cream
  

Peel, cube and wash potatoes, place in large pot and over with chicken broth (2 large cans), bring to boil. Clean leeks (be careful, these tend to be sandy by nature), chop and throw into pot along with minced garlic cloves. Let this cook about an hour or so on a very low heat until potatoes and leeks are extremely well done and soft.

At this point, I take a hand masher and use this to bring the potato/leek mix to a smooth consistency - you can also put this through a food processor and put back into the pot to finish. If you use the food processor approach - I recommend letting the mixture cool a bit first. Trust me on this.

After the mixture is mashed/pureed, add 1 quart of light cream and bring back to a boil. Salt and pepper to taste.

You can serve topped  with sour cream and bacon bits. Great on a cold winter day!

Eat your Vegetables - Sauted Spinach with Garlic

Vegetables. . . who likes them? I do! I like them a lot and I usually only serve them one way . . .with olive oil and garlic. You can use this very simple recipe on almost any vegetable. . . spinach, broccoli, green beans, etc. It is not only healthier than butter . . . but it tastes great . . . and did I mention it's simple?

Ingredients:

• Fresh or frozen spinach
• Fresh garlic, 4 cloves, minced
• Olive oil

Place a liberal coating of olive oil in a large frying pan - add garlic and saute. Once garlic is done throw in fresh (or frozen thawed spinach) and toss gently until thoroughly heated.

Okay, that's  it. . . you're done. . . unless you want to sprinkle with some grated cheese. Yum!

If you are cooking broccoli or green beans - or any vegetable that is not as 'leafy', pre-steam them first until tender and follow the same steps. It really is easy . . . and delicious . . . and easy . . .

Junk Pasta

Junk Pasta is one of my all time favorite dishes! What is junk pasta you ask? Well, I'll tell you . . .

Junk pasta is a combination of vegetables, cheeses, meats and other assorted odds and ends. You can throw in 5 ingredients or 10 . . . doesn't matter! Junk pasta is a compilation of everything you want (or feel like at that moment). I'll list ONE of my many junk pasta recipes below, but don't be shy! The sky is the limit - this is definitely the mix and match of pastas.

Ingredients:

• Broccoli 
• Fresh Spinach 
• Black Olives (pitted and sliced)
• Mushrooms (any kind your little heart desires)
• Artichoke Hearts
• Garlic (4 cloves, chopped)
• Fresh Grated Cheese
• Goat Cheese
• 1/4 lb. Chopped Prosciutto or Bacon
  
• Olive Oil
• Red Pepper Flakes
  
• Pasta (any shape, size or color or a combination)

Steam the broccoli about 10 minutes or so. Coat the bottom of a large non-stick pan with olive oil and saute the garlic (you can throw in onions and shallots as well if  you'd like). Add mushrooms and cook until tender. Once the mushrooms are done, add the steamed broccoli, spinach, olives, artichoke hearts and whatever else you've chosen and continue to stir over medium heat until all ingredients are hot. Add red pepper flakes (a pinch) and salt and pepper to taste.

In a separate small pan (while the vegetables are cooking), brown the prosciutto (or bacon) until crisp, add to vegetables.

Cook and drain pasta according to directions. Strain and put back into cooking pot.

About a minute or so prior to pasta being done, add goat cheese (I use about 4-5 good size 'clumps') to vegetable mix and stir until thoroughly melted.

Add vegetables and any liquid from the frying pan to the pasta and stir.

Serve hot topped with fresh grated cheese.

Delicious!!!

NOTE: Don't be afraid to experiment with 'junk pasta', it's all about you! You can add: capers, chick peas, ham, sausage, escarole, green peppers, etc. It all depends on your taste! There is no right - or wrong way to make this, so go crazy!

Enjoy.

Split Pea Soup with Ham

You either love it or you hate it - there ain't no in between! When I was young, I wouldn't eat this if my life depended on it. Are you kidding? It is GREEN! Not just green, but tides of green, oodles of green, green overdose. . . yuk!!!

One day, out of the blue, I decided I LOVE split pea soup (I kinda' felt like that fellow in Green Eggs & Ham, would you eat it in a box . . . well yes I would! and would you eat it with a fox . . . absolutely!). But I digress. . .

Ingredients:

• 2 bags of dry split peas
• 2 large cans of chicken broth
• 1 large ham bone (usually serve the ham and save the scraps for the soup)
• Carrots
• Onions
• Garlic
• Salt, Pepper
• Hot Sauce

Rinse peas in colander, set to side.  In a large pot, cover the bottom with a thin layer of olive oil. Chop 3 large onions and 4 cloves of garlic and saute until transparent. Add chicken broth, split peas and ham. Bring to a boil and let cook . . . . . . . . . . . . . .and cook . . . . . . . . . and cook, for about 3-4 hours while simmering.

Chop carrots into bite size pieces and add. Season with salt, pepper - and I LOVE a dash of hot sauce and cook another 30 minutes or so until the carrots are tender.

Serve hot and freeze the rest. Mmmm. Mmmm. Good.

Mushroom Quiche

Okay, so the first thing I am going to say is I am NOT a Quiche person. I have never liked Quiche, cooked Quiche or eaten it. Last week I went to one of my favorite friends in the whole wide world - Ashley's, for ladies night out. When I got there, I saw a Quiche on the counter. "Oh No!", I thought, "What the hell am I going to do? How am I going to be polite and eat this . . . . . . . Quiche!!"

Then dinner was served.

I took the first bite - anticipating that I would then politely clutch my throat, fall to the floor and hopefully one of my friends would do the Heimlich - and then I would be too upset to eat anymore. . . So, I took the first bite and I LOVED IT!! This Quiche was light, filled with mushrooms and delicious. This week I made my first Quiche EVER . . . and it was delicious as well. I am now a Quiche kinda' girl and will be experimenting with this basic recipe on other varieties. . .

So Ashley, thank you. . . . xo

Here is her recipe:

The crust:

• 1 c. all purpose flour
• 1 T. sugar
• 1/2 t. salt
• 1/2 stick butter
• 1/2 stick margarine

Mix the dry ingredients, cut in the cold butter and margarine.  Add 1-2 T. cold water or until the dough comes together.  If it's too soft you can put it in the fridge for 30 min before rolling it out.

Filling:

• 1 package white button mushroom, sliced
• 1 package shitake mushrooms, sliced
• 3 large shallots, minced
• 3 cloves garlic, minced
• 2 T. butter
• 2 T. oil
• 1 C. Fontina cheese, shredded
• 3 eggs
• 2/3 c. light cream
• 1/3 c. whole milk
• 1/4 t. nutmeg
• Parsley

Preheat oven to 450 degrees.  Roll out dough and fit into 9'' glass pie dish.  Bake crust 15-17 min - until golden.  I had to open the oven a couple times to push the sides of the crust up with the back of a spoon b/c they may shrink.

Cool crust while you make the filling.  Decrease oven temp to 325 degrees.

Heat oil and butter over medium heat.  Add shallots and garlic - saute 2 min.  Add mushrooms and saute until browned about 10 min.  Season with salt and pepper.

Add mushroom mixture to crust.  Add shredded cheese over mushrooms.  Mix eggs, light cream, and milk.  Season with salt and pepper.  Add 1/4 t. nutmeg.  Add mixture to quiche and bake at 325 degrees for 50 min. 

Let quiche cool for 30 minutes to 1 hr.  Sprinkle with parsley.

I know you will love this recipe! Never again will I say . . . 'real women don't eat Quiche' :)

Mozzarella Basil Omelet with Filet Mignon

It's getting colder and the motivation to get out of bed on the weekend is almost slim to none, but a woman's gotta eat so . . . throw on a pot of coffee and serve me a hot, hearty breakfast to get moving (and by moving I do NOT mean pushing the vacuum, or dusting, or laundry, etc., I simply define moving as the ability to get from one place to another).

If you're like me on weekend mornings, I think this quick, easy-to-make omelet along with the optional Filet Mignon side might just get you going. 

Ingredients:

• 4 eggs
• 1/4 cup of heavy cream
• Fresh basil, washed and chopped
• Fresh mozzarella
• Tomato
• Salt, Pepper to taste

Optional:

• Filet Mignon or other side steak
• 1 clove garlic, chopped
  

Combine eggs and about 1/4 cup of heavy cream with salt/pepper in a small bowl and 'whisk' thoroughly. Using a large, non-stick skillet, melt an ample pat of butter over a medium heat. Once the butter is melted, pour the egg in the pan making sure to cover the bottom easily.

Slice fresh mozzarella into thin slices, place over egg in pan - and sprinkle with fresh basil. Once the egg begins to cook on the edges, fold the sides over (first one, then the other) to contain filling. Let cook about 1-2 minutes and then flip so that the egg cooks thoroughly and the cheese gets nice and gooey.

In a separate pan (small), coat bottom with olive oil, slice tomato and throw in to soften and heat slightly. This takes about 3-4 minutes. When omelet is ready to serve, place tomatoes on top or to the side for color and flavor. This recipe makes enough for two - so cut it in half and share!

If you are up for the steak, simply marinate briefly with olive oil, fresh chopped garlic and salt, pepper to taste and throw on the grill until done. In the winter I don't have the time or patience to go outside, so if you don't have one of those fancy stoves complete with grill - a cast iron or comparable frying pan will work. I do about 3-4 minutes on each side - but I am an extremely 'rare' girl.

Put on a fresh pot of coffee and enjoy!

'Sometimes Simple Is So Much Better' Pork Chops

I LOVE pork chops - but I stopped eating them because the kids never liked how I prepared them. Tried baking them, stuffing them, grilling them and the list goes on. . . but they were never really what I expected. Last week I tried again - bought the chops and then just didn't feel like cooking them - prepared for yet another, 'don't like them'.  So I did what any good woman would do . . . turned to my husband and said, 'Chops have been out a day, you need to cook them. I'm going out to dinner with my sister and the kids'.

My husband being the man he is - showed me that not only had I been cooking the chops wrong for years - but when I walked in the house and smelled them (okay and maybe, just maybe took a taste right out of the pan) . . . I did NOT want to go get pizza. Lesson learned - promptly admit defeat and then assign pork chop cooking to Joe from now until eternity.

Ingredients:

•  Pork chops w/bone in
• 1 egg
• 1 cup flour seasoned with black pepper & paprika
  
• 1 head of garlic, peeled
• Fresh white mushrooms, sliced - about a dozen or so
  

Coat the chops with egg wash (1 egg beaten in 1 cup of water) and then coat lightly in flour. Easy to do - put the egg wash in a shallow bowl and dip the chops on both sides. On a separate plate, dump the flour mixture and dip the chops - both sides again, right after the wash.

Heat 1/2 cup olive oil in a large pan to a medium low temp and add chops, garlic cloves and mushrooms. Cook over medium low heat, turning the chops and garlic as it browns.

THAT'S IT!! That's all there is too it - go figure! The perfect chop, crispy on the outside, tender and juicy on the inside. Leave it to Joe!

Sausage, Escarole & Beans with (or without) Pipettes

Sometimes I like sausage, escarole and beans as a side dish - and sometimes as a main dish. This recipe includes pasta and can be served as an entree - delicious both ways!!

Ingredients:

• One head of well-cleaned, chopped escarole
• 1 lb. of sweet Italian sausage (without skin)
• 1 large can of cannelloni beans, drained
• 4 cloves of garlic, minced
• Olive oil
• Grated cheese, for topping
• 1 lb. pipette pasta

Coat the bottom of a large frying pan with olive oil, add garlic and saute. Add chopped escarole, and allow to cook until tender over a low heat. Don't rush the escarole - you want it to cook slowly so it retains the flavor and doesn't burn.

Once the escarole is tender, add cannelloni beans and cover, cooking on low heat for about 10 minutes or so. Stir occasionally.

In separate frying pan, cook sausage thoroughly, breaking into chunks as it cooks. Add to escarole/bean mix when done and mix well.

In a large pot, boil water and cook pasta according to directions. Drain and place back into pot.

Add the escarole/bean/sausage mix - as well as all the juices. Toss together and served topped with grated cheese.

Don't let the beans fool you. . . this is one delicious meal!

Pasta with Calamari Sauce

Calamari is delicious. 'Nuff said, now onto the recipe.

Ingredients:

• 2 cans whole tomatoes
• Garlic
• Onion
• Red pepper flakes
• Italian seasoning
  
• Pack of CLEAN frozen squid, whole and thawed
  
• Pasta

In a medium pot, place a light layer of olive oil. Chop approximately 4 cloves of garlic and one small onion and saute until translucent.Take thawed squid and chop into 'rings', I use the legs as well - freaks some people out. (NOTE: you can use fresh squid from the grocer, however, make sure it is cleaned. Cleaning squid that has not been de-inked is nasty and it takes a lot of time. To avoid this mess. . . just don't go there). Add squid to pot and stir gently until it starts to 'curl' on the ends.

Puree tomatoes in the blender and add. Season with a pinch of red pepper flakes and Italian Seasoning, salt, pepper to taste. I like my sauce a little spicy so I tend to throw in a bit more of the red pepper flakes - your call! Bring to a simmer and let cook for at least 25 minutes.

Cook pasta according to box and top with the sauce - add grated cheese and enjoy!!!!

Nothing says loving . . . like squid on the table . . .

Niamh's Chicken

Every once in awhile you need to name a recipe after your kids - right? This dish is one of Niamh's favorites with the exception of the asparagus which she promptly removes. I like asparagus . . . so they stay in. This dish takes a little time to prepare but is worth it. You can also prepare it ahead of time, freeze it and pop in the oven when you are ready. If you do freeze, thaw prior to baking.

Ingredients:

• Boneless chicken breast
• Mozzarella Cheese, sliced
• Swiss Cheese, sliced
• Asparagus, fresh
• Chicken broth(1 cup)
  
• Olive oil
  
• Paprika, Salt, Pepper, Garlic Powder (to taste)

Cut chicken breast down the middle and lay flat between wax paper. With a meat mallet or hammer or anything you have lying around, pound it thin (I make Joe do this, it helps alleviate any anger management issues he may be having). Place to the side.

Clear an area on your counter where you can create the 'rolls'. Place a piece of chicken down and layer mozzarella and Swiss slices across the length (about 2 slices each per roll). Place 3-4 fresh asparagus spears in the center and roll. You won't need to 'fasten' the rolls as the chicken adheres to itself. Place rolls in a large glass rectangle baking pan side by side.

Drizzle with olive oil and season according to taste. Pour chicken broth around (not over) chicken rolls. Cover with aluminum foil and bake approximately 45 minutes at 350 degrees. Uncover and place under broiler for about 5 minutes until golden. Place on plate with a couple of tablespoons of broth (now thicker and mixed with cheese).

Easy. Yummy. Good.

Hardcore Italian

Tripe in Red Sauce

There are very few people I know who actually enjoy tripe. In fact, I can probably count them on one hand. However, if you are on of those few, please let me know how you feel about the recipe below. I never actually knew how to cook tripe until my dad got sick . . . but when he was down to his last couple months, he started to ask for some of the dishes his mother and my mother used to make. He was able to tell me how to make the dish - what he didn't share was how cooking tripe stunk up your house to high heaven (during the initial boiling). If you are a tripe lover - and are trying the recipe, be sure to do it on a day you can open every window in the house!

Ingredients:

• 2 lbs. tripe
• 2 large cans of whole tomatoes
• 1 large can crushed tomatoes
• 1 tablespoon crushed red pepper
• 4 cloves of garlic, chopped
• 1 medium onion, diced
  
• Oregano, salt, pepper (to taste)

Okay, so the first thing you need to do is boil the tripe for about 3 hours. Yes, I said 3. . . and again, the stink coming off the pot during this part of the recipe is nasty. If you can, open the windows, set the pot to boil, throw on some candles - and leave. Come back 3 hours later when the tripe is done.

After you boil the tripe, drain it thoroughly and allow to cool.

In a large pot, saute garlic and onion in olive oil until transparent. Put whole tomatoes through the blender (puree) and add with the can of crushed tomatoes. Add all other ingredients and bring to a simmer. Cut the tripe into bite size strips and add to the sauce. Simmer at least another hour.

I like the tripe sauce spicy - so you may want to add some additional hot pepper flakes if desired.

Once done, serve hot with a loaf of hot crusty bread, and topped with grated cheese.

Not a recipe for everyone - but if you enjoy tripe, this is truly delicious.

In memory of dad. . . 1.9.08

Turkey Meatloaf and Mashed Potatoes

Nothing says comfort like meatloaf and mashed potatoes with gravy on a cold rainy day. I make my meatloaf with ground turkey, but feel free to substitute ground beef. . . works just as well. You are going to see one major cheat in this recipe - the gravy, so I just want to put it up front that I do NOT make my own gravy with this recipe, I actually use serve-a-gravy brown gravy mix (sorry!!). There simply is not enough 'drippings' to make a good gravy, but later when we talk about roast chicken, we'll make it from scratch!

Meatloaf:

Ingredients:

•  2 lbs. lean ground turkey
• 1 cup Italian bread crumbs
• 2 eggs
• 1/2 cup grated cheese
• Salt, pepper, oregano
• 1 small can of Campbell's Cream of Mushroom soup

In a large bowl mix ground turkey, bread crumbs, 2 eggs, 1/2 cup grated cheese and salt, pepper and oregano to taste - about a 'pinch' of each. Plunge your hands in (need I remind you to wash them first?) and mix well. Mixture should be firm - and not too wet. If too wet, add more bread crumbs until the meatloaf mix is not 'eggy'. Once mixed, add half of the can of the Cream of Mushroom soup (right out of the can). Mix again and then form into a loaf - loaf can be oval or round, whatever floats your boat. Once meatloaf is formed, place in a shallow baking pan and cover (top only) with the remaining mushroom soup. Place in preheated oven (350) and let bake for about an hour and 15 minutes. Meatloaf is done when center is not pink.

Mashed Potatoes:

Ingredients:

• 12 medium potatoes, peeled and cubed
• 1 cup of milk
• 1/2 stick of butter
• 1 cup sour cream

Boil potatoes in a large pot for 25 minutes. Drain but do not rinse. Place potatoes back in the pot, add milk, butter and sour cream and mash. I use an old-fashioned hand masher - you can also use an electric hand mixer or food processor. If potatoes are lumpy - add a little milk until desired consistency is reached.

Gravy: I already 'fessed up, follow the directions on the pack!

Dinner is ready! Filling and comforting - and very affordable! Save the extra for tomorrow's lunch. Enjoy.

Joe's Chicken Soup

I love fall and winter . . . because I LOVE soup. . . and my husband Joe makes the best soup. His recipes feed about 20 or so, apologize for that, but he used to run a deli and when he cooks, he cooks like he is feeding the masses. The great thing about his soups is that they freeze well, so it's up to you - you can either make the recipe below or cut it in half. Honestly though, if you are going through the effort of making homemade soup, you might just want to make a bunch.

Ingredients:

• 2 large split chicken breasts or similar quantity other parts. Should have bones (for flavor) but not neck or spine (too hard to sift out later)
• 2 large tomatoes (can substitute with canned whole tomatoes if not in season - use 4 if canned)
  
• 3 onions peeled
• 6 cloves of garlic, peeled
• 3 tbs. chicken stock
• Black pepper, thyme, oregano, and parsley (to taste)
• 1 lb. frozen spinach
• 4 carrots, sliced
  
• 4-5 stalks celery with leaves
• Orzo or pastina pasta
  

 Fill large pot with water (about 10 - 12 cups), add the chicken, onions and garlic. Add seasoning and cook on medium heat until the chicken falls about - this takes at least 2 hours. Remove any bones as well as the chicken and tomato skin. Skim off the extra fat with a spoon.

Add spinach, sliced carrots and stock. Cook another hour on low. Last 5-10 minutes, throw in about a half a pound of pasta and cook until pasta is done.

Serve hot with a nice crusty bread. YUMMMMMMMMM!!!

Optional: Sprinkle with grated cheese for additional flavor - totally not necessary but GOOD!!

The Sauce

Nothing is more important than the sauce in my household.

It is a staple that is always on hand in the freezer - generally laden with meatballs and sausage among other things. The secret to a good sauce is how long you cook it - as well as how adventurous you get with the ingredients. The funny thing is that it doesn't matter whose recipe you follow, everyone's sauce tastes different - and it is so easy to make yours unique.

Keep in mind that sauce isn't just for pasta! Use it on fish, in parmesans, meatball subs, - even on eggs for a change of pace. Keeping a good basic sauce on hand always ensures that you have dinner ready in a pinch regardless of whoever shows up at the door!

Sauce Ingredients:

• 3 large cans whole tomatoes
• 1 large can of tomato puree
• 2 small (the smallest!) cans of tomato paste
• 2 cups of red wine (white does in a pinch)
• Garlic
• Onions
• Italian seasoning
• Basil
• Red pepper flakes
• Chopped mushrooms
• Olives (any kind that float your boat)
• 1 large carrot
• Olive oil
• 2 large beef marrow bones (if ya' want!)
• 2 lbs. of hot and/or sweet Italian sausage

Meatballs:

• 2 lbs. of ground beef/veal or turkey
• 1 cup of grated cheese
• Seasoned Bread Crumbs
• 2 Eggs

Coat the bottom of a large (really large) pot with a thin coat of olive oil. Chop 2 medium onions and about 5 cloves of garlic - throw in the pot and saute over low-to-medium heat until transparent. Add a pinch of red pepper flakes and about a tablespoon of Italian Seasoning and Basil (dry is fine). Mix well and let heat until seasoning aroma is apparent.

Puree whole tomatoes in a blender (make sure to use the whole tomatoes, there really is a flavor difference), and add to the pot along with the can of puree, tomato paste and wine.

Peel the carrot and throw it in - you can cut into 'chunks' or leave whole. The carrot is added to keep the 'sour' out of the sauce. Bring to a simmer over a medium heat. Add the mushrooms and olives.

Cut sausage into 4" - 5" inch links and add. DO NOT PRE-COOK.


Okay. . . STOP! I know a lot of you are saying what the hell is she doing? I am cooking my meat, is she crazy??? No, don't!! The secret to this sauce is that the meat cooks in it! It provides a much better flavor to the sauce - and oh by the way, if I didn't mention it earlier, this sauce is going to cook at LEAST 6 hours.

If you are one of the braver ones - you bought the marrow bones - throw them in as well. Marrow provides one of the BEST flavors to a sauce. . . truly unique. If you are squeamish about marrow, you can throw in a steak, a chicken leg, some vegetables - ANYTHING goes in a sauce if you are cooking it this long . . .so go crazy! Remember, it's all about the flavor.

Now, let's make the meatballs. This is so easy, you are going to kick yourself that you 'fried' or 'baked' them until now.

In a large bowl add ALL of the ingredients. Now get your hands in their and mix - yes, use your hands, it is the only way you are going to get this stuff together. If the mixture is too 'wet', add some bread crumbs, but remember - you do want them to be moist NOT dry . . . so unless they are ridiculously wet, start rolling

Once mixed, roll the meat into balls and place gently into the sauce. Use a wooden spoon to gently push them down until covered.

Okay, now . . . put on a low flame and walk away. By low I mean the lowest setting possible. Place a lid on the pot and walk away . . . for at least 3 hours of so.

Once the sauce has been cooking for awhile, you'll see a layer of grease start to form - remove this with a wooden spoon (I usually keep one of the tomato cans aside for this). As the sauce (and meat) cook, you will need to do this several times.

Let the sauce cook at least 6 hours - but it can go as long as 10-12 with no issues. The longer you cook it, the more flavorful.

Once it's done, use what you need for dinner and freeze the rest. Sauce actually tastes better the second time round!

Don't forget to have a crusty loaf of bread around while cooking for 'tasting'!

Enjoy.

Strashenatti

Or at least that's what we called it. I googled and googled and found nothing even remotely similar. Doesn't matter, in my house, this recipe is called Strashenatti (Strash - a - not - tea) or simply, pasta with bacon, sausage, egg and cheese. Easy to make (as usual) and delicious to eat, this dish tastes like it took hours - when in fact, it can be ready from stove top to table top in about 30 minutes.

Ingredients:

• 2 lbs. sweet Italian sausage, skinned
• 2 lbs. thick bacon, sliced or cubed
• 8 eggs, beaten well w/1/2 cup of heavy cream and/or milk
• 2 cups grated cheese (parmesan or locatelli - or a mix of both)
• 1/2 stick of butter
• Red pepper flakes (tspn or to taste)
• 3 cloves of garlic, minced
• 2 lbs of pasta (large shells preferred)
• Olive oil

This recipe feeds about 8.

The first thing to do is brown the sausage and bacon. For some reason, this CANNOT be done in the same pan, not sure why, just know it can't (ancient family secret). So in two large frying pans, coat the bottom with a thin layer of olive oil - heat over medium heat and throw half the garlic in one - the other half in the other, saute until golden. Then, add the sausage to one, the bacon to the other and cook until done - make sure to continually break the sausage into 'bits' as it cooks.

While you are cooking this, put a large pot of water on to boil - add a pinch of salt to keep pasta from sticking.

Once the sausage/bacon is done, place on a plate (covered in a couple layers of paper towels), to drain fat.

Cook pasta according to package. When done, drain but do not rinse. Place back in the pot on low burner - mix eggs (beaten) and cheese together with the red pepper - add to the pasta with butter and sausage/bacon. Stir over low flame until egg is 'cooked'.

That's it! That simple! Serve hot with a loaf of Italian bread and side salad. Keep around some additional cheese as required.

Delish!

Note: This dish does not reheat well without the addition of a pat of butter or a bit of olive oil added as it tends to 'dry' out during refrigeration.

Time for a little Fun-ghai . . .

Okay that was bad - enough with the funny stuff (for now at least and I guess you could challenge whether or not that was in fact funny) . . . Besides, we all know mushrooms are serious business! Seriously, there are two staples that are always in my 'fridge - fried mushrooms and fried peppers, and sometimes if I'm feeling a bit crazy, a mix of both. Keeping them on hand can really spice up a meal instantly. We use them to throw on tops of meat and poultry, in eggs,  and on sandwiches. Nice thing is that they will last in the fridge for about two weeks or so.

Ingredients:

• 2 lbs. mushrooms sliced (you can really use any kind of mushrooms, the basic is white, but I often mix a bunch of different sorts for more flavor)
• 4 cloves garlic minced
• Olive Oil
• Red crushed pepper

Yup, that's it. That is all that's required. Those ingredients and about 25 minutes of your day. So without further ado . . . let's go.

Liberally coat the bottom of a large frying pan with olive oil and heat slowly over a medium flame. Add the garlic and saute until the garlic becomes 'clear'. You really don't want it to be brown - just saute it long enough so that it is soft (and flavorful).

Add the mushrooms and a pinch of red pepper flakes. Stir and cook for about another 20 minutes or so until the mushrooms are tender. If you notice the mixture 'drying' add some more olive oil. The oil is key in maintaining the freshness of the mushrooms in the fridge, so make sure they are coated nicely.

Store the 'shrooms in Tupperware in the fridge and reheat as necessary.

Again remember, these are great to have around omelets, sandwiches, on steak, with fish . . . the uses are endless. I guarantee you once you get into the habit, you'll always have some available for cooking!

Enjoy.

Pierogi's Aren't Italian . . .

 

So imagine my surprise when the first request I got when I started my blog again was for pierogi's. . . and not just any pierogi's, my mothers recipe. Unfortunately, I don't know my moms recipe, I watched her make them many times - but aside from knowing dough and potato filling, I was clueless. . . so I set off on the search for a recipe that sounded like hers and figured I would give it a try.

The recipe I went with was not credited with an author . . . but whoever you are, thank you. The recipe was almost identical to the one my mom used to make and I hope you don't mind me sharing!

This recipe makes about 3 dozen small pierogi's.

Ingredients:


Dough:

    * 4 cups of flour, plus extra for kneading and rolling dough
    * 1 teaspoon salt
    * 2 large eggs
    * 1 cup sour cream
    * 1/2 stick butter, softened and cut into small pieces

Filling:

    * 3 lbs. of potatoes
    * 1 cup of cheddar cheese
    * 1/2 cup of parmesan
    * 1/2 stick butter
    * 1 cup of milk
    * 1 cup of sour cream

Other:

    * Butter and onions for sauteeing

Dough:

Mix together flour and salt. Beat the eggs, then add all at once to the flour mixture. Add the sour cream and softened butter pieces and work until the dough loses most of it's stickiness (about 5 minutes or so). Wrap the dough in plastic and refrigerate overnight (dough can be kept up to 2 days).

Roll the dough on a floured board or counter top until it's about 1/8" thick. Cut circles of dough (about 3-4" in diameter) with a cookie cutter, drinking glass - or whatever you have, anything goes.

Filling:

Boil the potatoes until soft - around 25 minutes or so. Drain and add butter, milk, sour cream and cheese and mash. Wow! that was easy. . . .

Place a small ball of filling on each dough and fold the dough over, forming a half moon. Press the edges together with the tines of a fork. If the dough isn't sticking, wet it slightly.

Boil the pierogis a few at a time in a large pot of water. They're done when they float to the top (about 3-5 minutes). Rinse in cool water and let dry.

Saute sliced onions in butter in a large pan until the onions are soft. Add the piergies and pan fry until golden and lightly crispy. Serve - you can top with sour cream if preferred!

YUMMMMMMMMMMMMMMY!!!!

 Note: You can fill the pierogies with anything you want. Mom always used the potato and cheese variety so that's where I went. Also, you can refrigerate the pierogies for several days or freeze them for months. They are kind of time consuming to make - so if you are in the pierogie mood, make a bunch and freeze!

Breakfast YUM!

Breakfast is probably one of my favorite meals of the day . . . problem is, I don't like to eat right when I just wait up, so breakfast always becomes more of a brunch. Everyone knows how to make bacon and eggs, so we won't go there. Today's focus is on hash browns - so get out your potatoes and your shredder and let's go!

Ingredients:

• Olive oil
  
• 1 medium onion, grated
  
• 5 scrubbed large potatoes (parboiled for about 12 minutes)
  
• 2 cloves of garlic diced fine
• Salt
• Pepper
• Chili powder
  

Let's talk about the potatoes first, After you parboil for about 12 minutes, let them cool. Some people like to peel the potatoes prior to frying - I'm good either way, skin on or off. For shredding, I use a hand shredder - an old fashioned tower of terror, handle on the top and frightening little blades running down two sides. Shred the potatoes and put aside. Then do the same with the onion and garlic cloves and place aside separately.

In a large non-stick or cast iron frying pan, coat bottom with a layer coat of olive oil. Heat over medium-high temperature for 2-3 minutes and add the shredded onion garlic mix. Quickly saute for a minute or two - just enough that you start to get the fragrance of onion and garlic. Place the shredded potatoes in, stir together, sprinkle with salt, pepper and chili powder, and then 'form' the mixture into a large circle (or square if you are cooking in a square pan, one cannot assume all pans are created equal) in the pan. using a spatula or spoon to push together. Lower the heat to a low-medium and allow to brown on one side.

After around 5-7 minutes, lift up the corner of the hash browns and take a peek at the color. Should be a light golden brown. Now you want to flip the 'tators. I find it easiest to use two spatulas - on on each side and turn over carefully. My husband is a big showoff and literally does the flip the pan in the air and the potatoes fly into the air and turn themselves perfectly. I tried this once . . . and do not recommend it at all. . . potatoes everywhere, and I mean everywhere!

Once the potatoes are flipped, brown on the other side and serve. Serve them with anything your little heart desires . . . eggs, bacon, sausage - hell, it simply doesn't matter!! Have fun with it, but most of all, enjoy!

ITALIAN WEDDING SOUP

I am truly perplexed by the name of this soup. I have been to quite a few Italian weddings – and it has never been served. That being said, it is still delicious – and more importantly with my ‘Italian-for-a-day’ recipe below, extremely easy to make.

Okay – WARNING for those who are ‘made from scratch’ sensitive, the below recipe is NOT for you.

Ingredients:

• 2 large cans of Chicken Broth
• 1 package of chopped frozen spinach
• 1 ½ lbs. of ground veal (can be substituted with ground beef, turkey or meatloaf mix)
• ½ cup of bread crumbs
• 6 eggs
• 1 cup of grated parmesan cheese

In a large pot, pour in chicken broth and heat slowly to a simmer. While heating the broth, combine, in a large bowl the 1 ½ lbs. of ground veal, one egg, breadcrumbs and ½ cup of grated parmesan cheese. I generally use my hands to do this – don’t be afraid! It’s only ground meat.

When well mixed, roll into small meatballs – by small I mean like ¾” diameter, tiny little, cute meatballs. Drop one by one as you make them into the simmering broth.

STOP THE RECIPE! There is a lot of controversy across cooks as to whether to cook the meat prior to the soup or cook it in the soup. I believe that it is better to do it my way because frankly, it’s my way. All kidding aside, cooking in the broth provides further flavor to the soup. Since we are already cheating by using canned stock and frozen spinach, we can’t really afford to take any other shortcuts.

NOW back to cooking . . .

Let the meatballs simmer in the broth 20-30 minutes and then add chopped spinach. Bring back to a simmer and allow cooking for another 15-20 minutes.

In a small bowl, crack the remaining 5 eggs and add the ½ cup of parmesan, beat until ‘frothy’ (don’t you love that word? Frothy?).  Drizzle into the simmering soup stirring slowly. Simmer another 5 minutes and voila. . . soups on!

This soup is rather hearty and can be served as a meal if desired.

Until next time – Ciao!

VODKA RIGATONI

Vodka Rigatoni is one of my favorite dishes – it’s easy to make and a guaranteed crowd pleaser. One thing of note – when I stress in the recipe below to use cheap vodka – I mean CHEAP! The vodka really gives the sauce the flavor so if you use the good, smooth vodka you really aren’t getting any flavor from it . . . so remember; it needs to be cheap, cheap, wrapped in a brown bag, embarrassingly cheap vodka!

Ingredients:

• Extra Virgin Olive Oil
• 4 cloves finely chopped garlic
• 1 medium onion diced
• Crushed red pepper flakes
• Italian seasoning
• ½ lb. of prosciutto chopped
• 2 cups CHEAP vodka
• 2 cans 35 oz. whole tomatoes
• 1 pint of heavy cream
• 1 cup of grated cheese (parmesan or locatelli)
• 2 lbs. of penne pasta

Now let’s get going! I am going to write my blog so that even the most amateur of chefs can follow a recipe. If you can’t make sense of what I am saying (and I am referring to the blog site only) please feel free to email me at phoenix.lori@gmail.com with any questions.

Coat the bottom of a medium saucepan with approx. 2-3 tablespoons of olive oil and set heat to low flame (or if electric around 3-4).  Add chopped garlic and onion and cook slowly, it should be more transparent than golden or brown. Add a pinch of red pepper flakes (sidebar: a pinch consists of what you can fit between your thumb and pointer finger or approx. 1 teaspoon or so) and 2 tablespoons of Italian seasoning – stir.

Now it’s on to the prosciutto. I like the prosciutto finely chopped – so when I go to the deli, I ask them to cut a ½ lb. ‘chunk’ for me and then I dice it. If you don’t want to do it this way, ask for it finely sliced with NO WAX PAPER in between slices – and then just cut it into thin strips. Trust me on the wax paper, nothing is more annoying than sitting there peeling it off piece by piece.

Stir the prosciutto into the oil/garlic/onion/etc. mix until it is thoroughly coated, add vodka. Or should I say add the really, really cheap vodka just to remind you? Drink the Grey Goose – pour in the cheap vodka.

Now, here is the fun part! FIRE!!! Yes, I said fire. With a fireplace match or one of those long funny looking lighters used for the grill, light the vodka on fire (cool huh?). Once you get a flame, stir very gently (remember it is fire) for about a minute or so until the prosciutto begins to brown on the edges. Once it’s brown, put the lid on the pot to extinguish the flames. Remove lid, bring to a low simmer and move on to the next step.

Place the whole tomatoes into the blender to puree (kinda’ funny right? I tell you to use whole tomatoes and then have you puree them! But trust me on this). Pour into the saucepan; add the heavy cream and grated cheese and stir.  Bring to a simmer and let cook for 20 minutes or so.

Cook penne according to instructions on box (no, I don’t make my own pasta now and can’t envision doing it in the future – if you want to, go at it!), drain well and put back into pot. Put about a cup of the vodka sauce in the pot with the pasta and stir to coat.

Place pasta on plates, put on additional sauce, sprinkle with cheese and serve. Garlic bread and a nice salad are the perfect company.

Oh, and don’t forget the wine! Mangia!

P.S. Keep in mind that this sauce freezes well – double up and you’ll have it for the next time!

Let's Get Cooking!

Okay, so I LOVE to cook. . . and I really don't cook enough! I tried to blog once before and took it down due to circumstances beyond my control. . . but I am doing it again!

A little about myself.

I grew up Italian - even though my mother was half Polish she cooked really for my dad, so most days it was Italian all the time. There were days when we might get a traditional Polish dish like Stuffed Cabbage or Chicken Papikash (spelling) but it was mostly Italy 24/7 on the table.

I am married to a Sicilian, Joe with three daughters, Dylan 13 and Niamh (Think Eve starting with an N) 12, and Allie, 11 - live in Hamilton Square, NJ with two Rottweilers, a Pomeranian (don't even ask) a Koi pond (I would say just Koi but we all know they need somewhere to hang out) and the recent addition of an Eclectus parrot named Ruby.

I am not promising to blog everyday - but I do promise that when I blog, the recipe will be worth it!!

Feel free to comment, request, bitch and moan. . . it's all good!

Let me know how you feel about the things I post . . . not that I'll listen but it is always good to know how you're really feeling!

Tonight's recipe will be for Vodka Rigatoni . . . so stay tuned around dinner time and let the blogging begin (again!).