Caprese Skewers (Fresh Caprese Salad on a Stick!)

1 pt. grape tomatoes
1 pint fresh small mozzarella cheese balls, rinsed & drained
wooden toothpicks
5 large fresh basil leaves, cut into very fine strips

4 tablespoons light balsamic vinaigrette
salt
pepper

Rinse tomatoes well & dry thoroughly. Cut tomatoes in half (not lenghtwise; stem end should be on top of one piece).

Carefully thread 1 tomato half, 1 ball of cheese, and the other tomato half onto a toothpick, leaving a long end on one side & very little pick showing on the other. Place skewers decoratively around a shallow small serving dish; distribute basil evenly over the skewers

Drizzle vinaigrette over skewers; lightly sprinkle with salt and pepper. Refrigerate at least one hour to allow flavors to meld.

Note: 1 - 8 oz pkg fresh mozzarella cut into 1/2-inch cubes, may be substituted.

Sun Dried Tomato Chicken Pasta

Sun Dried Tomato Vinaigrette
4 oz. sun dried tomatoes in Italian herbed oil
3/4 c. organic extra virgin olive oil
1/2 c. balsamic vinegar
1 TBS fresh basil, chopped
1 clove garlic, minced
3 green onions, chopped

Blend all ingredients in food processor or blender until creamy.

1.25 boneless skinless chicken breasts

2 TBS oil from sun dried tomatoes

1/4 c. red onion, chopped
2 cloves garlic, minced

3/4 c. chicken broth, warmed
4 oz. sun dried tomatoes, julienned
2 c. fresh baby spinach, sliced into 1/4 inch strips
1/2 c. fresh basil leaves, sliced into 1/8 inch strips

1 c. milk

3/4 c. shredded Italian 5 cheese blend

1 lb. farfelle (bow tie) or penne pasta, cooked al dente according to package

Rinse chicken breasts; place in medium non-metal bowl. Pour Vinaigrette over, turn to coat. Cover with plastic wrap, place in refrigerator & allow to marinate at least 2 hours, up to 8.

Remove chicken from marinade (discard) & dice into bite sized pieces.

Heat oil from sun dried tomatoes in 4 qt Dutch Oven or large saucepan over medium high heat. Add chicken & cook until no longer pink. Stir in red onion & garlic & cook 3 minutes or until onion starts to soften.

Pour in warmed chicken broth & bring just to simmer. Add sun dried tomatoes & cook 3 minutes more. Add spinach & fresh basil & cook, stirring gently, until spinach begins to wilt. Pour in milk, stirring well to incorporate. Bring just to a simmer; quickly stir in shredded cheese blend until melted. Simmer gently until sauce thickens slightly, stirring often.

Add half of cooked pasta to sauce, stirring well to blend. Continue adding pasta until desired proportions are reached.

Serve immediately.

Oven Roasted Asparagus

1 bunch fresh asparagus, thin stalks, about 1 lb.
2-3 TBS olive oil
coarse ground sea salt, to taste
fresh ground tri-color blend peppercorns, to taste
1 large clove garlic, minced

Place oven rack on highest position in oven; preheat oven to 350 degrees. Line cookie sheet with foil.

Thoroughly wash asparagus; cut off bottom 2 inches of stalks. Spread on paper towels & pat completely dry.

Spread the asparagus in a single layer on prepared sheet. Brush olive oil evenly over the asparagus. Sprinkle with sea salt & pepper; scatter minced garlic on top.

Place baking sheet on high rack; roast the asparagus for about 12-15 minutes until lightly brown & tender. Remove to serving plate; serve immediately.

Fresh Mango Salsa

1 large ripe mango; peeled, seeded & diced small
1/4 cup finely chopped red onion
2 small fresh serrano peppers; seeded & finely chopped
3 TBS orange juice
1 TBS fresh lemon juice
(1 tsp chopped cilantro if desired)

In a medium glass bowl, gently combine mango, red onion, serrano peppers, orange juice, and lemon juice. (Stir in cilantro if desired.)

Cover with plastic wrap, and allow to sit at least 30 minutes before serving.

Crustless Florentine Quiche

4 eggs
1 c. 1% milk
fresh ground pepper

1 whole wheat tortilla

1 1/2 c. shredded 5 Cheese Italian Blend

2 TBS olive oil
2 c. fresh baby spinach, stems removed, sliced into 1/4" strips
4 green onions, finely chopped

Preheat oven to 425.

Grease bottom & sides of shallow 8" glass pie plate. Place whole wheat tortilla in bottom of pie plate. Scatter cheese evenly over the tortilla.

In large mixing bowl, combine milk, eggs and freshly ground pepper (1/4 - 1/2 tsp, to taste); using whisk or fork, whip until light & frothy.

In medium saute pan, heat olive oil over medium high heat. Add spinach & green onion & saute just until spinach wilts. Carefully spoon over cheese in lined pie plate.

Gently pour egg mixture over cheese & spinach.

Bake at 425 for 10 minutes. Immediately reduce heat to 350; bake another 30 minutes, until knife inserted in center tests clean. Remove from oven; allow to set 5 - 10 minutes before serving.

Tuscan Garlic Chicken in Parmesan Wine Sauce

2 TBS olive oil
1.25 lbs boneless, skinless chicken breasts, cubed

1 medium onion, diced
5 cloves garlic, minced
1 red pepper, diced

1 TBS flour
1/2 tsp fresh ground pink peppercorns
salt to taste
1/2 c. white wine (Sauvingnon Blanc or Pinot Grigio)
2 c. half & half

1 c. baby spinach, stemmed & sliced into 1/8 inch strips

1 c. fresh Parmesan cheese, grated (not the stuff in the containers!)

3 TBS fresh basil, stemmed & sliced into 1/8 inch strips (do NOT substitute dried basil, just omit if you do not have any fresh basil on hand)

1 lb Farfelle (bowtie) pasta, cooked according to package directions

Heat olive oil in a Dutch Oven or heavy 3 qt. sauce pan over medium heat; add diced chicken and saute until no longer pink. Add onion & garlic and saute until onion becomes translucent. Add red pepper & saute an additional 2 minutes.

Sprinkle flour, pepper & salt over chicken/vegetable mixture; stir to combine. Pour in wine and half & half and bring just to a boil, stirring often. When sauce thickens, stir in spinach & cook until wilted. Stir in Parmesan cheese until well combined & thick. Remove from heat & stir in basil.

Add 1/2 of the cooked pasta cooked pasta to sauce, stirring well to coat. Continue to add pasta until desired ratio of sauce to pasta is reached. (1 lb is too much for my taste, I reserve part of the pasta & add pesto sauce for quick lunch leftovers.)

Serve with additional fresh grated Parmesan.

Mini Vanilla Bean Scones

Inspired by Starbucks (& the fact that the nearest one is a 20 minute drive!)

3/4 c. whipping cream
1/2 Madagascar Vanilla Bean Pod, split

1/2 tsp. vanilla extract

2 & 1/2 c. all-purpose flour
1 TBS baking powder
8 TBS (1 stick) cold unsalted butter
1/4 c. granulated sugar (use 1/3 c for slightly sweeter scones)

Heat oven to 425.

In micro-proof measuring cup, scrape vanilla seeds from the pod into the whipping cream; blend well. Heat in microwave until just warm. (40 seconds in mine). Set aside & allow to cool. When cooled, add vanilla extract & stir to combine.

In large mixing bowl, combine flour & baking powder into large bowl; mix well using fork.

Add butter and cut in with a pastry blender until the mixture looks like fine granules. Add sugar, toss to mix.

Form well in center of flour mixture. Add vanilla whipping cream and stir with a fork until a soft dough forms. Form dough into a ball, put on lightly floured board, and give 10 to 12 kneads. Form dough into even "log" shape.

To make triangular scones, cut dough "log" into 6 even pieces. Knead each lightly into a ball and turn smooth side up. Pat into a 6 inch circle, cut into 6 wedges. Place on ungreased cookie sheet-slightly apart for crisp sides, touching for soft sides.

Bake 9 minutes. Remove to wire rack immediately; cover loosely with clean dish towel or cloth napkin and cool completely.

Glaze:
3 c. powdered sugar
1 tsp. vanilla extract
4 TBS whipping cream (more if needed)

Mix all glaze ingredients until smooth. Set scones on wire rack over wax paper; spoon glaze over each, allowing to drip down sides to cover.

Allow glaze to harden (set in fridge to speed this step up). Store in airtight containers.

Triple Chocolate Irish Whiskey Cake

Chocolate Cake
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda

1 & 1/3 c. water

Preheat oven to 350. Grease & flour two 8-inch round cake pans.

Melt the chocolate in microwave. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Pour into prepared pans. Bake 35-40 minutes for round pans, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.

Remove 8 inch rounds from pans & cool completely.

Chocolate Mousse
2 large egg yolks

1/4 c. sugar

8 oz. whipping cream

3 oz. premium 100% Cacao unsweetened chocolate baking bar, broken into pieces

In small mixing bowl, beat egg yolks on high speed until thick, about 3 minutes. Gradually add sugar & mix in well.

In small heavy saucepan, heat 4 oz (1/2 c.) whipping cream over medium heat until hot but not boiling. Gradually pour half the cream into the egg mixture, mix until blended & pour back into remaining cream in the saucepan.

Cook over medium heat until mixture is thickened, about 5 minutes, stirring constantly. Remove from heat & let stand for 8 minutes. Add chocolate & stir until completely melted.

Place in refrigerator (NOT freezer) just until chilled, about 45 minutes, stirring occasionally.

Chill small mixing bowl & beaters; pour in remaining 4 oz (1/2 c.) of whipping cream & beat on high until stiff. Gently fold into chilled chocolate mixture.

Chocolate Ganache
8 oz (1 c.) whipping cream

12 oz. bittersweet chocolate chips
2 tsp Irish Whiskey

In small saucepan, heat whipping cream on medium until very hot but not boiling. Immediately stir in chocolate chips & whiskey; stir constantly until completely melted. Mixture should look glossy.

Place in refrigerator to cool, stirring frequently until glossy & well thickened.

Whiskey Glaze
1/4 c. sugar
3 TBS Irish Whiskey
1 TBS water

In micro-proof measuring cup, combine all ingredients. Microwave on high for 1-2 minutes until hot. Stir until sugar is dissolved.

To assemble cake:
Place one 8-inch layer on cake plate. Brush generously with half of whiskey glaze. Leave remaining layer on cooling rack & brush with remaining glaze. Allow to soak in completely.

Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges for spreading. Gently place remaining layer on top of mousse.

With butter knife, spread Chocolate Ganache evenly over top & sides of cake, starting with the top of the cake & doing sides next.

Store any leftover cake in refrigerator.

Nonna's Italian Sesame Cookies

1 cup (2 sticks) butter, softened
3/4 cup sugar

1 egg
1 1/2 tsp vanilla extract

2 1/2 c unbleached all-purpose flour
1/4 tsp baking powder

1/2 c milk
1 1/2 c sesame seeds

Preheat oven to 350.

In large mixing bowl, cream butter & sugar until light. Beat in egg & vanilla until well blended.

In small bowl, combine flour & baking powder; add to butter mixture & mix on low speed until well blended. The dough should be soft but not sticky.

Pinch off pieces of dough & roll into small logs. Dip in milk, then roll in sesame seeds. Place cookies 1 inch apart on ungreased cookie sheet.

Bake 15 - 18 minutes or until bottom and sides of cookies are lightly browned. Remove from cookie sheets to cool on wire racks.

Store in an airtight container at room temperature.

*These are great with coffee or a nice glass of dry red wine!

**"Nonna" is fictional, these are my own creation based on the wonderful Italian cookies I enjoy that come from a delightful bakery on Brady Street :)

Pulled Chicken

3 TBS olive oil
3 lbs boneless, skinless chicken breasts

1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 celery stalk cut into 6 pieces
1/2 c. whole baby carrots
1 TBS coarse sea salt

4 c. chicken broth, warmed

Heat oil in large Dutch oven/cast iron pot; add chicken breasts & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.

Pour warmed broth over chicken mixture; heat to boiling. Add celery pieces & carrots. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 3 hours. Add more broth if necessary to keep meat evenly covered.

Turn off heat; remove chicken one piece at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour enough of the cooking broth over the shredded meat to keep it moist.

Serve with warmed tortillas, shredded Monterey Jack cheese & green sauce.

Note:
For Pulled Barbecued Chicken, add 1/2 c. of your favorite BBQ sauce to the Chicken broth & omit the celery & carrots.

Basic Meatballs (Oven baked)

1.5 lb. extra lean ground beef (sirloin, or other >15% fat)
1/4 c. bread crumbs
1/2 c. grated Parmesan & Romano cheese blend
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/2 tsp parsley flakes
fresh ground pepper
1 egg

Preheat oven to 350. Combine ground meat, bread crumbs, Parmesan/Romano blend, basil, oregano, marjoram, parsley, ground pepper & egg using hands until well blended. Form into 3/4 inch size meatballs; place on large ungreased cookie pan. Bake for 12 - 17 minutes, until no longer pink.

Add to your favorite pasta sauce, soup or freeze for later use.

Key Lime Pie Bars

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

Filling:
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.

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.

Blueberry Crumble Coffee Cake

2 TBS butter, softened
1/4 c. all purpose flour
1/4 c. oats
1/4 c. brown sugar
1/2 tsp. cinnamon

1/2 c. butter (1 stick), softened
1/2 c. sugar

1/2 tsp. vanilla
1 egg

2 c. all purpose flour (or 1 c. each all purpose & whole wheat)
2 & 1/2 tsp. baking powder

1/2 c. milk

1 & 1/2 c. fresh blueberries

Preheat oven to 350. Thoroughly grease 8x8 inch baking pan.

In small mixing bowl, combine 2 TBS butter, 1/4 c. flour, oats, brown sugar & cinnamon; blend with pastry blender or fork until mixture resembles coarse crumbs. Set aside.

In small bowl, combine 2 c. flour & baking powder. Set aside.

In large mixing bowl, beat 1/2 c. butter & sugar until light. Add egg & vanilla, beating well until combined. Add flour & milk alternately, beating until smooth after each addition.

Spread batter evenly in prepared pan; scatter blueberries evenly. Sprinkle reserved crumb mixture evenly over blueberries & batter.

Bake for 35-40 minutes or until center tests clean.

Sukiyaki Beef

2 TBS olive oil

1.5 sirloin, cut into very thin strips
1 large onion, chopped
3 green onions, sliced thin
1 c. baby carrots, thinly sliced

1 c. beef or vegetable stock
1/3 c. soy sauce
1/3 c. mirin

2 TBS cornstarch
1/4 water

Japanese Rice Noodles, prepared according to package directions.

Heat oil in 4 qt Dutch oven; add beef slices & sear until browned. Add onions & carrots; stir fry 5 minutes. Combine stock, soy sauce & mirin; pour over beef & vegetables. Bring to simmer & cook for 10 minutes. Stir cornstarch into water until smooth, add, stirring well until blended. Simmer 5 minutes, or until thickened. Immediately add cooked rice noodles, stir well to combine & serve.

Great Northern Ham Soup

2 TBS olive oil
1 large onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced

2 c. diced baked ham

7 c. organic chicken broth, warm (or substitute vegetable broth)

2 c. dry Great Northern White Beans, rinsed

1/2 tsp marjoram
1 tsp parsley flakes
1 bay leaf
1/2 tsp cracked black pepper

Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add ham & saute 2 minutes more.

Pour in broth; stir well to combine. Bring to a boil. Stir in beans; add seasonings. Cover, reduce heat & simmer on low for 2 & 1/2 hours, stirring occasionally. Add more liquid if necessary.

Spiral Ham with Irish Whiskey Glaze

2 TBS Irish Whiskey (Bushmills White Label)

5 TBS light brown sugar
4 TBS Irish Whiskey
1 & 1/2 tsp Dijon mustard

Bake spiral ham (Cook's brand 1/2 Brown Sugar Spiral Ham preferred) according to package directions, covered tightly with foil.

In small ceramic bowl, combine brown sugar, 4 TBS whiskey & mustard; whisk until well blended.

With 1/2 hour left to cook, remove foil from ham, baste liberally with Irish Whiskey (use more than 2 TBS if necessary). Generously spread glaze over ham. Return to oven for remaining 1/2 hour of cooking time.

Remove ham from oven & let stand 10 minutes before serving.

Gingerbread Mini Loaves

3 c. all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated ginger root
1/8 tsp ground cloves

2 eggs, beaten
2/3 c. dark molasses
2/3 c. canola oil
1/2 c. golden brown sugar, packed
1/2 c. milk
1 tsp vanilla

Preheat oven to 350. Grease 4 mini loaf pans.

Combine flour, baking powder, baking soda, cinnamon, ginger, cloves & fresh ginger in large mixing bowl. Make a well in center of flour mixture; set aside.

Combine egg, molasses, oil, brown sugar, milk & vanilla; stir thoroughly. Pour egg mixture all at once into dry ingredients. Stir just until moistened & most lumps have disappeared.

Divide batter into the prepared pans.

Bake for 25 minutes or until center tests clean. Remove from pans. Cool completely on wire racks. Wrap & store in refrigerator or freeze.

Chai Spice Blend

1 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground cloves
3/4 tsp ground ginger
1/2 tsp ground coriander
1/4 teaspoon ground 3 peppercorn blend (black, pink & white)

1/4 piece vanilla bean*

Stir all spices together in small bowl until evenly blended. Store in tightly covered container.
*Add vanilla bean to container for Oregon Chai

This spice blend lends itself to limitless possibilities. Steep it in tea. Sprinkle into hot cereals. Substitute when recipes call for cinnamon or "pumpkin pie spice".