Friday, February 4, 2011

Key Lime Pie Bars

2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)

1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
2 tsp. fresh grated lime peel
1 TBS. fresh lemon juice
3 TBS. key lime juice (fresh or bottled Nellie & Joe's Key West Lime Juice) or substitute regular lime
3 drops green food coloring

powdered sugar

Heat oven to 350.

For crust, combine all "crust" ingredients in medium mixing bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.

Do not wash mixing bowl.

Combine lemon juice, lime juice & food coloring in small bowl to blend colors.

For Filling, in same mixing bowl used for crust, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 15 minutes, or until edges are lightly brown.

Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.

Wednesday, February 2, 2011

Spiedini (Stuffed Italian Beef Rolls)

1.25 lbs beef sirloin sandwich thins

2 TBS olive oil
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 TBS dry red wine

1 c. bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
2 TBS parsley
2 tsp dried basil (or 1 tsp fresh basil, chopped)
fresh ground pepper to taste

1 egg, beaten

2 c. shredded 5 cheese Italian blend

6 inch bamboo skewers

Preheat oven to 375. Line baking pan with foil & place rack inside.

Heat olive oil in medium skillet; add onion and garlic & saute until tender. Add wine and continue to saute until wine is evaporated. Remove from heat and set aside.

Take one sandwich thin, dip in beaten egg, and dredge in bread crumbs.

In center of breaded meat, spoon 1 tsp onion mix, spreading evenly lengthwise. Top evenly with 1 TBS of shredded 5 cheese blend. Roll meat up tightly and thread onto bamboo skewers. Repeat with remaining thins, using 3 pieces of meat per skewer, spacing evenly with at least 1/4 inch in between. Place on rack in prepared pan.

Bake in preheated oven 40-45 minutes until no longer pink. The spiedini may also be grilled or broiled.

Capellini Pomodoro (Angel Hair Pasta with Tomato Basil Sauce)

2 TBS olive oil
1 medium onion, diced
4 garlic cloves, minced

2 - 14.5 oz cans petite diced tomatoes with juice

coarse sea salt
freshly ground black pepper
10 large basil leaves, sliced into thin strips

12 oz angel hair pasta, cooked according to package directions

Heat olive oil in medium saucepan, add onions and saute, stirring frequently, until soft and translucent and just starting to caramelize. Stir in the garlic and saute an additional 2 minutes

Stir in the tomatoes & liquid, simmer on medium heat for 25 minutes, stirring frequently, until liquid is reduced & thickened.

Add salt and pepper to taste. Stir in the basil leaves.

Let the sauce sit for a few minutes, then pour over cooked pasta, stirring well to incorporate.

Serve immediately & top with shredded 5 cheese Italian blend.