Dear Blog Followers,
I apologize for not posting any recipes for quite some time now. I have been taken over by 30 hungry LIONS in my kitchen! Yes, I've been cooking and feeding my son's football team since late August. I thought the season would be over by now but we made the play-offs! Woohoo!
I promise to get back to posting some good recipes for the holidays! Good news...my mom is moving to TX in a few weeks! So we'll be spending more time cooking and hopefully learning new recipes that I will share with you all!
Thanks for your patience! I'll be back soon!
Laura
Thursday, November 11, 2010
Monday, August 2, 2010
Sicilian Asparagus Frittelle
I'm just back from Italy and came back with a dozen new recipes or so! Some of which were given to me, some of which I figured out myself. This recipe is one I figured out myself so I eyeballed the ingredients.
If you've ever made a veggie omelette or fritatta, this will be easy. You use the same ingredients and proportions as an omelette or fritatta and just add some bread crumbs to thicken the batter so you can make individual patties. So here are the unmeasured ingredients I used.
egg beaters
egg
milk
parmesan cheese
steamed asparagus (cut into 1" pieces)
seasoned Italian bread crumbs to thicken enough so it holds it shape in a frying pan
salt/pepper to taste
Fry in light olive oil. Stack on paper towels to drain. Serve hot, warm, or cold. Leftovers are great!
If you don't like asparagus, try shredded zucchini, bacon, tomato, or other veggie.
Buon appetito!
Laura
If you've ever made a veggie omelette or fritatta, this will be easy. You use the same ingredients and proportions as an omelette or fritatta and just add some bread crumbs to thicken the batter so you can make individual patties. So here are the unmeasured ingredients I used.
egg beaters
egg
milk
parmesan cheese
steamed asparagus (cut into 1" pieces)
seasoned Italian bread crumbs to thicken enough so it holds it shape in a frying pan
salt/pepper to taste
Fry in light olive oil. Stack on paper towels to drain. Serve hot, warm, or cold. Leftovers are great!
If you don't like asparagus, try shredded zucchini, bacon, tomato, or other veggie.
Buon appetito!
Laura
Saturday, June 19, 2010
Classic Italian Pesto
For a wonderful taste of Italy, you must try this pesto!
2 Tablespoons walnuts or pine nuts
2 garlic cloves, peeled
3 Tablespoon extra-virgin olive oil
4 cups basil leaves (to fill a blender)
1/2 cups grated parmesan cheese
1/4 teaspoon salt
3/4 cup additional olive oil
Process all ingredients, except 3/4 cup olive oil, in blender. Once everything is blended, add the remaining 3/4 cup olive oil.
This sauce can be used in pasta, as a base in salad dressings, or a spread on grilled meats.
To use in pasta, just mix one tablespoon at a time. I usually add 3 tablespoons to one pound cooked pasta. Freeze remaining pesto and scoop out as needed.
Buon Appetito!
Laura
2 Tablespoons walnuts or pine nuts
2 garlic cloves, peeled
3 Tablespoon extra-virgin olive oil
4 cups basil leaves (to fill a blender)
1/2 cups grated parmesan cheese
1/4 teaspoon salt
3/4 cup additional olive oil
Process all ingredients, except 3/4 cup olive oil, in blender. Once everything is blended, add the remaining 3/4 cup olive oil.
This sauce can be used in pasta, as a base in salad dressings, or a spread on grilled meats.
To use in pasta, just mix one tablespoon at a time. I usually add 3 tablespoons to one pound cooked pasta. Freeze remaining pesto and scoop out as needed.
Buon Appetito!
Laura
In the Kitchen with Laura
Yesterday I had two high schoolers and one college student come over for a cooking class.
Our menu was:
Focaccia bread
Fresh Pesto
Pasta with Pesto
Spinach Salad with Orange Poppy Seed Dressing
Chocolate Eclair Dessert
We had a great time cooking in the kitchen! Then we sat down and had lunch together to enjoy the fruit of our labor!! Over the next few days I will post the recipes for each of these dishes! Take some time this summer to try them!
Focaccia Bread
1 box Pillsbury Hot Roll Mix
2 Tablespoons olive oil
1 1/4 cups warm water
1 package of yeast
Olive oil to spread on dough
ground sea salt and pepper to taste
rosemary
Set oven at 425 degrees. Follow instructions for making pizza on the Hot Roll Mix box.
Using a bread machine or KitchenAid mixer is quicker. After letting the dough rise 1 hour,
spread dough into a pizza pan or jelly roll pan. Lather olive oil on the dough. Poke dimples
throughout the surface of the dough with two fingers. Grind an abundance of sea salt all over the dough. Sprinkle dough with rosemary. Add ground pepper to taste. Bake according to instructions on the box.
Be prepared to have this bread disappear quickly!!! Enjoy!
Laura
Yesterday I had two high schoolers and one college student come over for a cooking class.
Our menu was:
Focaccia bread
Fresh Pesto
Pasta with Pesto
Spinach Salad with Orange Poppy Seed Dressing
Chocolate Eclair Dessert
We had a great time cooking in the kitchen! Then we sat down and had lunch together to enjoy the fruit of our labor!! Over the next few days I will post the recipes for each of these dishes! Take some time this summer to try them!
Focaccia Bread
1 box Pillsbury Hot Roll Mix
2 Tablespoons olive oil
1 1/4 cups warm water
1 package of yeast
Olive oil to spread on dough
ground sea salt and pepper to taste
rosemary
Set oven at 425 degrees. Follow instructions for making pizza on the Hot Roll Mix box.
Using a bread machine or KitchenAid mixer is quicker. After letting the dough rise 1 hour,
spread dough into a pizza pan or jelly roll pan. Lather olive oil on the dough. Poke dimples
throughout the surface of the dough with two fingers. Grind an abundance of sea salt all over the dough. Sprinkle dough with rosemary. Add ground pepper to taste. Bake according to instructions on the box.
Be prepared to have this bread disappear quickly!!! Enjoy!
Laura
Tuesday, March 30, 2010
Ricotta Orange Pound Cake with Strawberries
Ricotta is becoming one of my most favorite ingredients in recipes! It's commonly known for being used in lasagna and cannoli recipes. But it can also be used in cookie and cake recipes.
If you are planning to attend the Crossroads Bible Church women's retreat April 23, 2010 weekend, make sure to sign up for my cooking workshop. I will be demonstrating how to make home made ricotta! Space is limited so register ASAP.
I have recently discovered a new recipe that uses ricotta! It is a pound cake that comes out very moist and delicious! Ricotta in baked goods acts very much like sour cream or cream cheese does. This is a great recipe for any occasion. I like to double the recipe so I can slice up the pound cake and freeze them in individual portions so I always have something special on hand for company. I hope you enjoy it too!
Ricotta Orange Pound Cake with Strawberries
by Giada De Laurentiis, 2007
1 1/2 cups cake flour
2 1/2 tspn baking powder
1/2 tspn salt
3/4 cup (1 1/2 sticks) butter, room temp, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese (can be purchased)
1 1/2 cups sugar, plus 1 Tbspn
3 large eggs
1 tspn vanilla extract
1 orange, zested
2 Tablespoon Amaretto (optional)
Powdered sugar for dusting
1 pint strawberries, hulled and quartered
Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Happy Easter!
Laura
If you are planning to attend the Crossroads Bible Church women's retreat April 23, 2010 weekend, make sure to sign up for my cooking workshop. I will be demonstrating how to make home made ricotta! Space is limited so register ASAP.
I have recently discovered a new recipe that uses ricotta! It is a pound cake that comes out very moist and delicious! Ricotta in baked goods acts very much like sour cream or cream cheese does. This is a great recipe for any occasion. I like to double the recipe so I can slice up the pound cake and freeze them in individual portions so I always have something special on hand for company. I hope you enjoy it too!
Ricotta Orange Pound Cake with Strawberries
by Giada De Laurentiis, 2007
1 1/2 cups cake flour
2 1/2 tspn baking powder
1/2 tspn salt
3/4 cup (1 1/2 sticks) butter, room temp, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese (can be purchased)
1 1/2 cups sugar, plus 1 Tbspn
3 large eggs
1 tspn vanilla extract
1 orange, zested
2 Tablespoon Amaretto (optional)
Powdered sugar for dusting
1 pint strawberries, hulled and quartered
Preheat oven to 350 degrees F. Grease a 9x5x3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
Meanwhile, place the strawberries in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Happy Easter!
Laura
Saturday, March 13, 2010
Dishin' Up Love on a Plate!
Hello Followers!
As I mentioned in my previous post, I have been putting together a recipe book. It is now complete and available! The title of it is "Dishin' Up Love on a Plate!" It is a 7x5 softcover book full of colorful graphics, photos, and recipes! The cost is $20 per book.
I can't wait for you to see it!
I will resume recipe postings after our spring break.
Keep on cookin'!
Laura
As I mentioned in my previous post, I have been putting together a recipe book. It is now complete and available! The title of it is "Dishin' Up Love on a Plate!" It is a 7x5 softcover book full of colorful graphics, photos, and recipes! The cost is $20 per book.
I can't wait for you to see it!
I will resume recipe postings after our spring break.
Keep on cookin'!
Laura
Sunday, February 28, 2010
New Recipe Book!!
Good Morning!
I haven't been blogging lately because I am busy putting my first Recipe Book together!
It should be available by the end of March 2010. It's a small book of my favorite recipes.
I'll make more in the future but wanted to get started with this one! Stay tuned and I'll let you know when it's done!
In the mean time, keep trying new recipes and let me know if you come across any good ones!
I will post a new recipe soon!
Buon Appetito!
Laura
I haven't been blogging lately because I am busy putting my first Recipe Book together!
It should be available by the end of March 2010. It's a small book of my favorite recipes.
I'll make more in the future but wanted to get started with this one! Stay tuned and I'll let you know when it's done!
In the mean time, keep trying new recipes and let me know if you come across any good ones!
I will post a new recipe soon!
Buon Appetito!
Laura
Monday, February 22, 2010
Grilled BBQ Bacon Shrimp
This is a new recipe I got from Chef Sunny Anderson.
It's so good and easy I want to share it with you.
16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 (1-inch) piece ginger, grated (I used ginger in a tube)
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colassal shrimp, shelled with tail on, deveined (about 1 1/4 lbs)
4 slices bacon
Preheat grill to medium.
Soak skewers in water while preparing the BBQ sauce. In a medium saucepan, melt butter and saute onions and jalapeno, until tender. Season with cayenne, salt, and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
I served the shrimp skewers with steamed rice.
Buon Appetito!
Laura
It's so good and easy I want to share it with you.
16 (10-inch) wooden skewers
2 tablespoons butter
1/2 cup finely chopped onions
1 small jalapeno, seeded and chopped
1/2 teaspoon cayenne pepper
salt and pepper to taste
1 (1-inch) piece ginger, grated (I used ginger in a tube)
1/2 cup dark brown sugar
1/4 cup orange juice
1 cup ketchup
16 colassal shrimp, shelled with tail on, deveined (about 1 1/4 lbs)
4 slices bacon
Preheat grill to medium.
Soak skewers in water while preparing the BBQ sauce. In a medium saucepan, melt butter and saute onions and jalapeno, until tender. Season with cayenne, salt, and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
I served the shrimp skewers with steamed rice.
Buon Appetito!
Laura
Saturday, February 6, 2010
Super Bowl Sopapillas
You all are going to love this one! Sopapillas is a Mexican dessert....fried tortillas sprinkled with cinnamon sugar and drizzled with honey! Yummm! Here is an easy way to make them!
fresh soft tortillas
vegetable oil
cinnamon sugar
honey
Our Kroger, in Texas, makes fresh tortillas. Each package comes with 10 tortillas.
Heat up a skillet of vegetable oil, at least an inch deep. Fry each tortilla, one at a time til golden brown. Drain on paper towels and sprinkle with cinnamon sugar.
Arrange on platter and serve with a drizzle of honey.
This is a fun treat for any occasion! I will be making them for Super Bowl Sunday!!
Enjoy!
Laura
fresh soft tortillas
vegetable oil
cinnamon sugar
honey
Our Kroger, in Texas, makes fresh tortillas. Each package comes with 10 tortillas.
Heat up a skillet of vegetable oil, at least an inch deep. Fry each tortilla, one at a time til golden brown. Drain on paper towels and sprinkle with cinnamon sugar.
Arrange on platter and serve with a drizzle of honey.
This is a fun treat for any occasion! I will be making them for Super Bowl Sunday!!
Enjoy!
Laura
Monday, February 1, 2010
Easy Gourmet Pasta
Last night our church had a mission's banquet and asked people to bring in various ethnic dishes. Of course, I signed up for Italian! Pasta is a great food to fix when you're feeding large numbers! So I made pasta with sun-dried tomatoes. It was a hit! Here's the recipe...
Pasta with Sun-dried Tomatoes
1 (8 oz) jar of sun-dried tomatoes in oil, undrained
1 small onion, chopped (I buy frozen chopped onions)
2 garlic cloves, minced
4 skinned & boned chicken breast strips (optional)
3 tablespoon fresh or dry basil, chopped
1 1/2 cups fat-free half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. short pasta (fusilli, bow-tie, spiral)
parmesan cheese to taste
Drain tomatoes and reserve oil for cooking. Chop sun-dried tomatoes. Saute chopped onion and garlic in 2 tablespoon tomato oil. Add chicken and cook until done. Add tomato and basil and cook, stirring occasionally. Stir in remaining 2 T. tomato oil, half & half, salt, and pepper. Toss with hot cooked pasta. Sprinkle with parmesan cheese.
Buon appetito!
Pasta with Sun-dried Tomatoes
1 (8 oz) jar of sun-dried tomatoes in oil, undrained
1 small onion, chopped (I buy frozen chopped onions)
2 garlic cloves, minced
4 skinned & boned chicken breast strips (optional)
3 tablespoon fresh or dry basil, chopped
1 1/2 cups fat-free half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb. short pasta (fusilli, bow-tie, spiral)
parmesan cheese to taste
Drain tomatoes and reserve oil for cooking. Chop sun-dried tomatoes. Saute chopped onion and garlic in 2 tablespoon tomato oil. Add chicken and cook until done. Add tomato and basil and cook, stirring occasionally. Stir in remaining 2 T. tomato oil, half & half, salt, and pepper. Toss with hot cooked pasta. Sprinkle with parmesan cheese.
Buon appetito!
Thursday, January 28, 2010
Hospitality
It's been awhile since I posted a new recipe. I've spent the last week coordinating meals for a friend who went into the hospital with pregnancy complications. I believe we are called to exercise hospitality, not only in our own homes, but for others going through trying times as well. It gives me great joy to help others out that way.
Needless to say, I haven't had time to post new recipes. I did bake 15 dozen pizzelle (Italian cookies) for a missions conference our church is having this weekend. Tonight I made chicken cutlets, hashbrowns, and salad.
I hope to enter a new recipe or two this weekend! I hope your cooking adventures have been fun! I'd love to hear about them!
Have a great weekend and Buon Appetito!
Laura
Needless to say, I haven't had time to post new recipes. I did bake 15 dozen pizzelle (Italian cookies) for a missions conference our church is having this weekend. Tonight I made chicken cutlets, hashbrowns, and salad.
I hope to enter a new recipe or two this weekend! I hope your cooking adventures have been fun! I'd love to hear about them!
Have a great weekend and Buon Appetito!
Laura
Saturday, January 23, 2010
Valentine Delight! Cinnamon Rolls...
Are you planning a special breakfast for your loved ones this Valentine's Day? You must try this cinnamon roll recipe! They are the best cinnamon rolls I've ever had. Yes, better than Cinnabon! It was shared with me by my friend Debbie W.
1 FRESH yellow cake mix
2 pkg yeast
2 1/2 cups very warm water
5 cups sifted flour - Cake flour or all purpose works (I use 2 Hot Roll Mixes plus 1 cup flour)
Mix all ingredients together until silky. I use my Kitchen Aid mixer. This is a sticky dough so it is ok to add up to 1/2 cup more flour if kneading by hand. Place in bowl, cover with warm, damp towel, and let it rise about an hour. (I place my bowl in my microwave and leave the door slightly opened so the warmth of the light will accelerate the dough rising.)
Roll dough out in a rectangle. Melt a stick of butter to grease a 9x13 pan. Spread remaining softened butter on top of dough. Sprinkle liberally with sugar, cinnamon, walnuts (optional), and raisins (optional). Roll up like a jelly roll. Using dental floss, cut cinnamon rolls out. Place rolls in pan and let rise until the pan is full.
Bake at 350 degrees for 20-25 minutes until lightly browned. Frost the rolls with a butter and powdered sugar frosting and drizzle over the top of the rolls.
I like to make them the day before we plan to eat them and frost them the morning of. It's our family tradition to have cinnamon rolls on Christmas morning and Valentine's Day...and anytime in between! They are soooo good! Enjoy!
1 FRESH yellow cake mix
2 pkg yeast
2 1/2 cups very warm water
5 cups sifted flour - Cake flour or all purpose works (I use 2 Hot Roll Mixes plus 1 cup flour)
Mix all ingredients together until silky. I use my Kitchen Aid mixer. This is a sticky dough so it is ok to add up to 1/2 cup more flour if kneading by hand. Place in bowl, cover with warm, damp towel, and let it rise about an hour. (I place my bowl in my microwave and leave the door slightly opened so the warmth of the light will accelerate the dough rising.)
Roll dough out in a rectangle. Melt a stick of butter to grease a 9x13 pan. Spread remaining softened butter on top of dough. Sprinkle liberally with sugar, cinnamon, walnuts (optional), and raisins (optional). Roll up like a jelly roll. Using dental floss, cut cinnamon rolls out. Place rolls in pan and let rise until the pan is full.
Bake at 350 degrees for 20-25 minutes until lightly browned. Frost the rolls with a butter and powdered sugar frosting and drizzle over the top of the rolls.
I like to make them the day before we plan to eat them and frost them the morning of. It's our family tradition to have cinnamon rolls on Christmas morning and Valentine's Day...and anytime in between! They are soooo good! Enjoy!
Monday, January 11, 2010
Panini or Sandwich?
I often chuckle when I go into a sandwich shop or watch a commercial advertising Panini's as if it's the newest and latest in sandwiches. The reason why I laugh is because the word "Panini" means "Sandwich" in Italian. Any kind of sandwich is referred to as a panini in Italy. The only difference I can think of is that the paninis are almost always toasted or heated. So instead of a cold sandwich, it's a hot sandwich. I wonder how much money the change in words has brought in for the sandwich franchises in America? It's true that it's all in the marketing!
When I'm asked for my "Panini" recipe, I find myself wanting to explain that every time. So I will share my Panini recipe. You will be amazed at how simple it is.
Panini Recipe
wheat Rolls
turkey or ham lunchmeat(I use Hormel because it is Nitrate free)
Havarti cheese - sliced
condiments of your choice (I often mix mayonnaise with the seasonings I like and spread it on the outside of the bread before I toast it)
Assemble panini and grill on a grill pan. I use a George Foreman grill too.
Add any vegetables or condiments.
It's that simple! Experiment with different meats and cheeses!
Buon Appetito!
When I'm asked for my "Panini" recipe, I find myself wanting to explain that every time. So I will share my Panini recipe. You will be amazed at how simple it is.
Panini Recipe
wheat Rolls
turkey or ham lunchmeat(I use Hormel because it is Nitrate free)
Havarti cheese - sliced
condiments of your choice (I often mix mayonnaise with the seasonings I like and spread it on the outside of the bread before I toast it)
Assemble panini and grill on a grill pan. I use a George Foreman grill too.
Add any vegetables or condiments.
It's that simple! Experiment with different meats and cheeses!
Buon Appetito!
Friday, January 8, 2010
Holy Crepe!!
My husband and I have talked about some day opening a Crepery. He said we should name the restaurant "Holy Crepe". I cracked up laughing but I loved it! The funny thing is the store-front I'd like to put is located right next to a church. Not sure how that restaurant name would go over with them. :)
With it being the weekend, here is a special recipe you can treat your family to! Son #2 will ask me for Nutella Crepes almost weekly. What I love about crepes, is that you can make them sweet or savory. Nutella is something I grew up with. My mom used to smuggle it back from Italy when I was young because it wasn't available in the states until recently. I was so happy when I saw it on the shelves at my local grocery stores!
Basic Crepe Recipe
1 cup flour
pinch salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons fresh orange zest (optional - I don't put this in mine)
unsalted butter for cooking
Nutella spread
Put first 6 ingredients in the blender and blend until smooth. For best results, refrigerate, covered, for at least an hour and up to overnight. I've made crepes immediately after blending the ingredients and turned out fine.
Heat a 6- to 8- inch nonstick skillet over medium heat. Using a folded paper towel, wipe some butter on the skillet and reuse paper towel between each crepe. Swirl it around so it forms a thin layer on bottom of pan.
When the top of the crepe is dry, turn and cook the other side. The crepe should brown slightly and not become crisp. As the crepes are done, stack them in a single layer with a sheet of waxed paper between each. I like to heat my stove-top griddle on low heat and place a piece a foil down to keep the crepes warm if I'm making a large batch. Once the crepes are made, you can spread the filling of your choice on each crepe.
Crepes can be made up to a day in advance; cover with plastic wrap and refrigerate.
The nice thing about crepes is you can add whatever filling you want...nutella, cool whip and bananas, mixed fruit, mushroom chicken, creamed spinach, etc.
We like to spread nutella on our crepes, roll them up, then sprinkle powdered sugar on them. My kids will have 2-3 each and I usually get 8-10 crepes from this recipe.
Let me know how you like this!!
I will say "Bon Appetit" since this is a French recipe! :)
With it being the weekend, here is a special recipe you can treat your family to! Son #2 will ask me for Nutella Crepes almost weekly. What I love about crepes, is that you can make them sweet or savory. Nutella is something I grew up with. My mom used to smuggle it back from Italy when I was young because it wasn't available in the states until recently. I was so happy when I saw it on the shelves at my local grocery stores!
Basic Crepe Recipe
1 cup flour
pinch salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons fresh orange zest (optional - I don't put this in mine)
unsalted butter for cooking
Nutella spread
Put first 6 ingredients in the blender and blend until smooth. For best results, refrigerate, covered, for at least an hour and up to overnight. I've made crepes immediately after blending the ingredients and turned out fine.
Heat a 6- to 8- inch nonstick skillet over medium heat. Using a folded paper towel, wipe some butter on the skillet and reuse paper towel between each crepe. Swirl it around so it forms a thin layer on bottom of pan.
When the top of the crepe is dry, turn and cook the other side. The crepe should brown slightly and not become crisp. As the crepes are done, stack them in a single layer with a sheet of waxed paper between each. I like to heat my stove-top griddle on low heat and place a piece a foil down to keep the crepes warm if I'm making a large batch. Once the crepes are made, you can spread the filling of your choice on each crepe.
Crepes can be made up to a day in advance; cover with plastic wrap and refrigerate.
The nice thing about crepes is you can add whatever filling you want...nutella, cool whip and bananas, mixed fruit, mushroom chicken, creamed spinach, etc.
We like to spread nutella on our crepes, roll them up, then sprinkle powdered sugar on them. My kids will have 2-3 each and I usually get 8-10 crepes from this recipe.
Let me know how you like this!!
I will say "Bon Appetit" since this is a French recipe! :)
Wednesday, January 6, 2010
My Menu for the next 5 days
Here is my menu for the next 5 days...two tips I want to share with you...
1) I make sure each meal includes some kind of protein in it. Protein keeps you full longer and doesn't bring you back to the kitchen an hour after your meal (especially kids).
2) I have a "Menu Journal" that I record my menus in. Planning the menu takes some thought. If you keep a log of it, then 2 months down the road, if you're stuck and can't think of anything, just refer back to your journal and pick from one you already planned.
Breakfasts - Oatmeal Casserole (recipe below)
Eggs and bacon
Pancakes (Saturday)
Nutella Crepes (Sunday)
Apple Turnovers
Lunch - leftovers or paninis
Supper - Pork Tenderloin/Broccoli
Tacos
Pasta with meatballs
Teriyaki Chicken kabobs
Salmon and asparagus
Today's recipe that I am going to share with you is one of our family favorites for breakfast. And it's very quick, easy, and healthy! I got this recipe from my dear friend Sharon who passed away last year. I really miss her but she left me with a treasure trove of recipes. Enjoy!
Oatmeal Casserole
½ c. oil
1 c. sugar
2 eggs
3 c oatmeal
2 t. baking powder
1 t. salt
1 c. skim milk
1 t. cinnamon
Dash of nutmeg
Mix all together. Grease 9x9 pan. Bake 350 degrees for 30-40 minutes. Serve for breakfast or an afternoon snack with fruit, yogurt, or ice cream. My kids love it for breakfast. Mark likes to pour milk over it to moisten. The casserole reminds me of a carmelized pecan pie surface without the calories! If you want to make it lower fat, you can substitute apple sauce for the oil, egg beaters for the eggs, and artificial sweeteners for the sugar.
Let me know how you like it!
1) I make sure each meal includes some kind of protein in it. Protein keeps you full longer and doesn't bring you back to the kitchen an hour after your meal (especially kids).
2) I have a "Menu Journal" that I record my menus in. Planning the menu takes some thought. If you keep a log of it, then 2 months down the road, if you're stuck and can't think of anything, just refer back to your journal and pick from one you already planned.
Breakfasts - Oatmeal Casserole (recipe below)
Eggs and bacon
Pancakes (Saturday)
Nutella Crepes (Sunday)
Apple Turnovers
Lunch - leftovers or paninis
Supper - Pork Tenderloin/Broccoli
Tacos
Pasta with meatballs
Teriyaki Chicken kabobs
Salmon and asparagus
Today's recipe that I am going to share with you is one of our family favorites for breakfast. And it's very quick, easy, and healthy! I got this recipe from my dear friend Sharon who passed away last year. I really miss her but she left me with a treasure trove of recipes. Enjoy!
Oatmeal Casserole
½ c. oil
1 c. sugar
2 eggs
3 c oatmeal
2 t. baking powder
1 t. salt
1 c. skim milk
1 t. cinnamon
Dash of nutmeg
Mix all together. Grease 9x9 pan. Bake 350 degrees for 30-40 minutes. Serve for breakfast or an afternoon snack with fruit, yogurt, or ice cream. My kids love it for breakfast. Mark likes to pour milk over it to moisten. The casserole reminds me of a carmelized pecan pie surface without the calories! If you want to make it lower fat, you can substitute apple sauce for the oil, egg beaters for the eggs, and artificial sweeteners for the sugar.
Let me know how you like it!
Tuesday, January 5, 2010
Mom, what's for Breakfast? Lunch? Supper? Dessert?
Is this a common question at your house? Not a day goes by when my boys don't ask me what we're having for our next meal. Have they not been a part of this family for the last 16 and 13 years to know that they will not go hungry? Part of me wants to say, "It's your turn to cook tonight." But my love of planning menus and cooking, gets it done before they have a chance to whip it up themselves.
We had lunch guests last week and my friend asked me, "How do you find the time to cook?" My response was simple...menu planning.
(I have to interject...as I type this, Son #1 just yelled from the other room, "Mom, is there something for lunch?" "Yes, we are having paninis but if you can't wait til I'm done with my blog, you can make it yourself." How's that for timing?) haha!
To continue on the subject of menu planning...I think menu planning is the key to preparing meals for your family. Do I do menu planning every week? No...sometimes I wing it with whatever I have in the freezer. I always keep frozen tortellini, ravioli, chicken breasts, ground beef, and my homemade tomato sauce and meatballs in my freezer. This way if Mark is out of town, or I don't have time to cook, it can easily and quickly be microwaved or heated.
I've heard women say they don't have time to do menu planning, but on the contrary, menu planning saves you time in the long run. So let me challenge you to take 5 minutes to plan out your suppers for the next 5 days. And try to double-dip if you can. If you make a pork tenderloin, make extra so you can have leftovers for sandwiches the next day. And plan to have one vegetable with each supper. If you have any questions or need help with your planning, please send me a message and I will get back to you asap.
I will post a new recipe tomorrow...so stay tuned!
Happy Planning!
Laura
We had lunch guests last week and my friend asked me, "How do you find the time to cook?" My response was simple...menu planning.
(I have to interject...as I type this, Son #1 just yelled from the other room, "Mom, is there something for lunch?" "Yes, we are having paninis but if you can't wait til I'm done with my blog, you can make it yourself." How's that for timing?) haha!
To continue on the subject of menu planning...I think menu planning is the key to preparing meals for your family. Do I do menu planning every week? No...sometimes I wing it with whatever I have in the freezer. I always keep frozen tortellini, ravioli, chicken breasts, ground beef, and my homemade tomato sauce and meatballs in my freezer. This way if Mark is out of town, or I don't have time to cook, it can easily and quickly be microwaved or heated.
I've heard women say they don't have time to do menu planning, but on the contrary, menu planning saves you time in the long run. So let me challenge you to take 5 minutes to plan out your suppers for the next 5 days. And try to double-dip if you can. If you make a pork tenderloin, make extra so you can have leftovers for sandwiches the next day. And plan to have one vegetable with each supper. If you have any questions or need help with your planning, please send me a message and I will get back to you asap.
I will post a new recipe tomorrow...so stay tuned!
Happy Planning!
Laura
Monday, January 4, 2010
Cauliflower - An Anti-Carcinogen
I was reading in the January 2010 issue of Lifetime Magazine that Cauliflower detoxifies the body, discourages cancer, and gives us a big immunity boost! The new year seems to be the month that many get on a detox diet, including myself. As a mom, I'm always looking for healthy and delicious recipes to feed my family.
I'm not one for raw vegetables, but, show me a good recipe for cooked vegetables, and I'm in!
Over the holidays, I needed a side-dish to go with roasted beef tenderloin and came across this Roasted Cauliflower Gratin in the newspaper. The recipe is from Lambert's in Ft. Worth. Don't let the length of it intimidate you. It really was easy to prepare.
Roasted Cauliflower Gratin
2 small heads cauliflower
8 cloves garlic, halved
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups milk
white pepper to taste
pinch of ground nutmeg
4 ounces cream cheese, room temp
4 ounces goat cheese, room temp (I subsituted feta cheese for the goat cheese)
pinch of cayenne pepper ( optional)
1/2 cup grated cheddar or Jack cheese
Preheat oven to 400 F and butter a large (9x11) baking dish. Cut away the leaves and trim the stalks from the caulflower. Cut cauliflower into 2" chunks and combine in a bowl with the garlic and olive oil, tossing to coat well. Transfer to a baking pan, season lightly with salt and pepper, and roast until fork-tender and beginning to brown on the edges, about 15 minutes. Remove from the oven, transfer to the prepared casserole dish, and set aside.
In a large saucepan set over medium heat, melt the butter. Stir in the flour. Slowly add the mil, stirring constantly to keep the mixture smooth. Add salt, white pepper and nutmeg. Decrease the heat to low and simmer for about 15 minutes, stirring occasionally. Gradually add the cream cheese, goat cheese and cayenne; stir until smooth. Pour the sauce over the cauliflower in the baking dish and toss gently to coat. Bake for 15 minutes; top the baking dish with the grated cheese and bake for 5 minutes longer. Serve hot.
Makes 8-10 servings.
Leftover Tip: I took the leftovers and put it in a pot of chili I made the next day. My kids, who won't eat vegetables, didn't even know I had added it to the chili. The cauliflower is soft just like the beef and beans and the sauce colored it red! Score!!!
I'm not one for raw vegetables, but, show me a good recipe for cooked vegetables, and I'm in!
Over the holidays, I needed a side-dish to go with roasted beef tenderloin and came across this Roasted Cauliflower Gratin in the newspaper. The recipe is from Lambert's in Ft. Worth. Don't let the length of it intimidate you. It really was easy to prepare.
Roasted Cauliflower Gratin
2 small heads cauliflower
8 cloves garlic, halved
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups milk
white pepper to taste
pinch of ground nutmeg
4 ounces cream cheese, room temp
4 ounces goat cheese, room temp (I subsituted feta cheese for the goat cheese)
pinch of cayenne pepper ( optional)
1/2 cup grated cheddar or Jack cheese
Preheat oven to 400 F and butter a large (9x11) baking dish. Cut away the leaves and trim the stalks from the caulflower. Cut cauliflower into 2" chunks and combine in a bowl with the garlic and olive oil, tossing to coat well. Transfer to a baking pan, season lightly with salt and pepper, and roast until fork-tender and beginning to brown on the edges, about 15 minutes. Remove from the oven, transfer to the prepared casserole dish, and set aside.
In a large saucepan set over medium heat, melt the butter. Stir in the flour. Slowly add the mil, stirring constantly to keep the mixture smooth. Add salt, white pepper and nutmeg. Decrease the heat to low and simmer for about 15 minutes, stirring occasionally. Gradually add the cream cheese, goat cheese and cayenne; stir until smooth. Pour the sauce over the cauliflower in the baking dish and toss gently to coat. Bake for 15 minutes; top the baking dish with the grated cheese and bake for 5 minutes longer. Serve hot.
Makes 8-10 servings.
Leftover Tip: I took the leftovers and put it in a pot of chili I made the next day. My kids, who won't eat vegetables, didn't even know I had added it to the chili. The cauliflower is soft just like the beef and beans and the sauce colored it red! Score!!!
Sunday, January 3, 2010
piccolo food blog
Welcome to the first post of my piccolofoodblog! Piccolo is my maiden name and it also means little. So welcome to my little food blog! I am new to blogging so I don't expect BIG things!
I am doing this as a result of my passion to cook, bake, and entertain! I love to share my recipes and ideas and thought this would be the best way to reach all my friends and family! Because my husband, Mark, and I do alot of entertaining, many of our guests get a sample of my cooking. As a result, I usually get requests for recipes. It has become somewhat time consuming sitting at my computer typing out my recipes...so it's brought me to blogging.
My love of cooking and baking is a result of sitting under the excellent culinary teachings of my mother, Maria. We call her Mamma Piccolo. She is an immigrant from Sicily and taught me everything she knows about Italian cooking. In addition, I love to read cooking magazines, recipe books, and watch Food Network. I experiment with all kinds of recipes and have accumulated lots of recipes. I have quite the recipe fettish. But my family benefits from it daily.
Something that really saddens me is the lack of homecooking in families today. Cooking and baking is a dieing art. It's my hope that my blog will encourage you to plan weekly menus, try new recipes, and cook fresh meals for your family and friends. It really is easy and a big time-saver in the long run.
So stay tuned...I will try to enter new recipes and ideas as often as I can. In the mean time, please let me know if you have any cooking questions or requests.
Buon Appetito!
I am doing this as a result of my passion to cook, bake, and entertain! I love to share my recipes and ideas and thought this would be the best way to reach all my friends and family! Because my husband, Mark, and I do alot of entertaining, many of our guests get a sample of my cooking. As a result, I usually get requests for recipes. It has become somewhat time consuming sitting at my computer typing out my recipes...so it's brought me to blogging.
My love of cooking and baking is a result of sitting under the excellent culinary teachings of my mother, Maria. We call her Mamma Piccolo. She is an immigrant from Sicily and taught me everything she knows about Italian cooking. In addition, I love to read cooking magazines, recipe books, and watch Food Network. I experiment with all kinds of recipes and have accumulated lots of recipes. I have quite the recipe fettish. But my family benefits from it daily.
Something that really saddens me is the lack of homecooking in families today. Cooking and baking is a dieing art. It's my hope that my blog will encourage you to plan weekly menus, try new recipes, and cook fresh meals for your family and friends. It really is easy and a big time-saver in the long run.
So stay tuned...I will try to enter new recipes and ideas as often as I can. In the mean time, please let me know if you have any cooking questions or requests.
Buon Appetito!
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