The granddaddy of mushrooms is the portabello mushrooms, for it’s supreme, robust flavor.

These vegetarian stuffed portabello mushrooms are simple to make and are packed with Italian flavors.

They make a delicious vegetarian meal, and you won’t miss the meat in this vegetarian meal,

but if you do, add cooked Italian sausage or crispy bacon. If you want to add meat cook the meat

before, after the meat is cooked add the sliced mushrooms to the same pan along with the meat.

Mushrooms soak up water like a sponge, so don’t wash them, instead wipe them  clean with dampened paper towels. The inside of the mushrooms

the” gills ” are perfectly edible you don’t have to remove them,  I always do.

Portabellas are large in size and have a large rounded flat  cap making them ideal for stuffing. When cooked

Portabellas have a memorable chewy, meaty, texture, and a smokey earthy flavor. They are extremely versatile,

and can be grilled to make a vegetarian burger, check out my portabella burger recipe, and a prefect add in to recipes, when

you want the heartiness of meat, but want to go the vegetation route.

When frying the mushrooms for the filling, cook them until the water evaporates, before adding the rest of the ingredients.

I used a mixture of white rice and brown rice, cook the rice according to package directions, or you can use precooked rice is you have some laying around.

Roast the the portabellas about 10 minutes before filling, I use my toaster oven for this recipe, I don’t like using my big oven for roasting small amounts of

ingredients, heats up quickly and produces the same results. In fact I use my toaster oven on a more regular basis then my large oven.

A disclaimer I do not recommend using a toaster oven for baking.

After stuffing the mushrooms, top them with sharp cheddar or a cheese of your choice, and return to oven for 10 to 15 minutes,

or until the cheese is brown and bubbly.

Portabellas will keep 7-10 days when stored in a paper bag in the refrigerator before cooking. They can also be cooked and kept in your freezer for months,

for ready made meals.

If you make this recipe be sure to leave me a comment and please don’t forget to tag me on Instagram…..

Happy cooking!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

4 large firm portabella mushrooms

4 cups cooked brown or white rice

8 oz. sliced mushrooms

2 chopped celery stalks

1 chopped onion

2 tablespoons chopped garlic

2 tablespoons olive oil and 2 tablespoons butter

1 cup parmesan cheese

1 cup sharp cheddar

1/3 cup  chopped Italian parsley

1 egg

salt and pepper to taste

Instruction

Preheat oven to 375 degrees

Cook rice according to package directions

with a tablespoon remove fibers from inside mushrooms discard,  clean mushrooms with a dry towel,

rub portabells with olive oil, salt and pepper.

Roast in a 375 degree oven for 10 minutes… set aside

Heat oil and butter in deep saute pan

fry mushrooms until the water evaporates and mushrooms are golden,

add onion and garlic, saute until onions are translucent

add chopped spinach, parmesan, cooked rice and egg to the saute pan

Mix all filling ingredients

Divide filling among the 4 portabella mushrooms, top with sharp cheddar

Bake 30 minutes

Top with Italian parsley and more parmesan ………ENJOY!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EASY ITALIAN

This easy gnoochi carbonara, comes together in less than 30 minutes. It’s packed with crispy bacon and tossed in the creamiest

carbonara sauce, your whole family will love. This one pan meal traditional  has few ingredients, I added a few more,  spinach and sun dried

tomatoes, to add another depth of flavor, you don’t have to, if you want to keep it traditional.

The trickiest part of this easy recipe, is adding the cheese and eggs to the gnoochi, to create the famous carbonara sauce.

I find it works best adding the beaten eggs and cheese mixture when the gnoochi are off the burner,

to provide gentle heat to cook the eggs without scrambling them.

Pour the egg and cheese mixture over the

gnoochi while tossing them the entire time to coat them with the carbonara sauce.

The heat from the hot pan is hot enough to cook the eggs to a safe temperature without scrambling  them.

At the restaurant these are make by hand, by prep cooks. using equal parts of flour, mashed potatoes or ricotta.

This recipe is made simple for the home cook, that doesn’t have a prep cook or hours  to make home made gnoochi.

Talk about time, I finally took down my Christmas tree usually I un decorate on the first. this year has been busy.

The blog is growing, so thankful to you all, with more growth,more time is required, so I like to keep meals simple for me and my readers.

For this recipe I used  dry off the shelve potato gnoochi, you can use the refrigerator kind as well. If your using the one

pan method it doesn’t work with homemade gnoochi’s., homemade gnoochi  need to be cooked in boiling water than tossed in the sauce.

Using store bought means you can have this dinner on your table in 30 minutes, but your family and friends will think it took

hours to prepare.

They cook  quickly in the sauce in this deep covered    saute pan,   

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends

it took hours. Serve it up in pretty white dinner plates  

add some festive napkins and you have a restaurant quality dinner

that comes together in 30 minutes, is quick and easy for family weekday dinners and

just fancy enough for special occasions.

Frying the bacon and  deglazing the pan with the chicken stock, and cream makes the sauce  creamy, and rich in  flavor.

You can use white wine in place of the chicken stock, because I don’t drink I give the non-alcoholic version.

I often use wine when cooking, Am okay with that, but for some who aren’t there are alternatives, use what feels and tastes good to you,

it doesn’t change the flavor enough where people notice.

No matter what you use, be sure you use the best and freshest ingredients

you can find, that will make the different between just so-so to WOW!!!!!

I hope you try this and the part I like  best…..Let me know how you liked it!!!! And please don’t forget to tag me on Instagram

Enjoy restaurant style cooking at home!!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 box store bought potato gnoochi

4 slices bacon chopped

2 eggs + 2 egg yolks

2 cups spinach chopped

1 cup parmesan cheese

1/2 cup  chopped sun dried tomatoes

4 cups chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2  tablespoons butter

salt and pepper to taste

Instruction

Heat butter in large deep saute pan over medium heat, add bacon

fry bacon until crispy then add onion and garlic saute until translucent add chopped sun dried tomatoes,

simmer 5 minutes add chicken stock and gnocchi simmer until gnoochi are tender about 10 minutes,

remove pan from burner

mix eggs, egg yolks, parmesan, spinach  and herbs mix into gnoochi pan.

Top with additional parmesan and ENJOY!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you know the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

Delicious severed with crackers and so good on meats, i top my pork chops with it, soooo good

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

This chutney keeps in your refrigerator for weeks like jam, and it’s freezer friendly….

If you make this  cranberry and orange chutney,please leave me a comment, I love hearing from you,

and don’t forget to tag me on Instagram.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Delicious, easy and quick  this cranberry, orange chutney will have a place at my

appetizer table this year. It will also find some in pretty jars under my Christmas tree for gift giving.

Do you the difference between chutney and relish???  I didn’t for the longest time until my sister a great cook, explained to me the difference.

Relish is made with vegetables and fruit, while chutney is almost always made with fruit.

It’s spicy and aromatic condiment that contains fruit, sugar, vinegar and an array of spices.

In my experience chutney is usually thicker than relish.

I’ve been experimenting however, by adding cranberries to the oranges, I like this version.

Two of my favorite marmalade flavors together, savory, sweet, tangy with a whole lot of zest!!!!

What can I say I love chutney, why not who doesn’t love a little sweetness with their salty.

Serve it in these pretty bowls on a cheese board or fill some mason jars tie a ribbon with the recipe on it,

and you have the best gifts of all the ones we made with our hearts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 navel oranges peeled and pith removed thinly sliced and seeded

3 cups fresh cranberries

1 1/2 cups sugar

1/2 cup orange juice

2 tablespoons orange rest

1 small red onion chopped

2 cinnamon sticks

1 tablespoon each peppercorns and cloves

1/2 cup red wine vinegar

Salt and pepper to taste

Instruction

In a medium saucepan, combine, all ingredients except the red wine vinegar, simmer on low heat

15 minutes stirring occasionally, remove from heat add red wine vinegar, chill until ready to serve

serve at room temperature  sprinkled with additional orange zest and mint

 

 

 

 

 

 

 

 

 

 

 

 

No holiday gathering is complete without some really darn good appetizers.

With Christmas around the corner now is the time to share these super easy

pesto pie pinwheel recipe. They should come with a warning “ADDITIVE”.

Am usually full on these pinwheel appetizers before looking at anything else on the table.

Here’s the scoop, since I like to keep recipes as simple as possible, I used no fuss store bought pie crust.

It’s okay, really it is, to go semi homemade not only is it easy it’s so delicious!!

Easy, and quick this pesto pie pinwheel appetizer, can be on your holiday table

in less than 30 minutes, using store bought pie crust.

What are appetizers????

Appetizers are a small dish of food or drink taken before the meal

to stimulate one’s appetite, a teaser of what’s to come.

Some are served hot, others cold, I serve these pesto pie pinwheels at room temperature.

They look so pretty and festive on the table,  served on a white cutting broad set out some pretty festive red striped napkins to add to the holiday feel.

These  pesto pie  appetizers are simple, quick and most important

everyone loves them. Flaky pie crust, savory pesto, creamy cheese, a touch of crunch,

all rolled together, and baked to create the prefect savory appetizer, ideal for

Holiday entertaining.

A few holiday  tips

1….. keep things simple

2… prep the week before…. things that can be frozen these pinwheels are freezer friendly

3…. set out pitchers of drinks

4…….serve room temperature friendly bites

5…. 4 to 5 different appetizers is ideal

6……ENJOY YOURSELF

And please don’t forget to leave me a comment, that’s my favorite part or tag me on Instagram

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

1 sheet pie crust

1 cup pesto

1 cup sharp cheddar

1 cup blue cheese cheese

1 cup chopped walnuts

1 tablespoon everything bagel seasoning

1 tablespoon  Italian seasoning

Instruction

Heat oven to 375

Roll out pie crust

Spread with pesto

Line with cheeses

Sprinkle with walnuts

Roll into a tight log

slice into thin rounds

Sprinkle tops with walnuts and bagel seasoning

Bake in a 375 degree oven for 15 minutes or until golden

Top with parmesan and Italian parsley……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am excited, I love the Holidays and family traditions.

In Italian households the holiday cooking starts at Thanksgiving and does’t stop until the new year.

I am breaking tradition, with this just a touch healthier white chicken chili, that wasn’t on my mother’s

Holiday menu,

This hearty chicken  chili has just the right level of spice. Chunks of chicken breast are browned in

olive oil and simmered with beans, hot sauce, onions, garlic and chicken stock.

This super simple chicken chili is the prefect cold weather lunch, or pair it with a salad for a delicious dinner the whole family will love.

My favorite recipes this time of year are simple, can feed a crowd, and can be made ahead of time.

With the busyness of this time of year I want recipes like this chicken chili in my recipe file,

for gatherings with family and friends.

If your in line to bring a dish to a holiday potluck this chicken chili is prefect, it travels

and reheats  well. You can reheat it on the stove top, or put in a

Dutch oven  and reheat it in the oven for hands free

cooking.

I don’t think you’ll have any left overs, but if you do this chicken chili is great for next day reheats,

or freeze it for a ready made meal. This oven to table soup bowls are great for single serve reheats.

I lighten it up by using chicken breast, this recipe works if you want to use the traditional ground beef, or chicken thighs.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

It’s a family favorite  it’s easy and by now you know my favorite way to cook, Yes!!!One Pan!!!!!Oh Happy happy me!!!!

Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/3 cup olive oil 2 tablespoons butter

1 Lbs. chicken

1 chopped onions

2 Tablespoons chopped garlic

1 quart chicken broth

2 4 oz cans green chilies 1 hot 1 mild

1 can great northern beans

1 can white kidney beans

4 oz. cream cheese

1 tablespoon each chili powder, cumin, chopped garlic, oregano, cilantro and hot sauce

1 teaspoon each red pepper flakes and cayene pepper

salt and pepper to taste

TOPPINGS

sliced jalapenos

sliced avocado

sour cream

tortillas chips

Cheese

Instruction

Salt and pepper chicken

cut into chunks

Heat oil and butter

Add chicken saute until golden

Add onion and garlic  saute until opaque

Sprinkle the season’s over the chicken

De glaze pan with chicken broth

Add rest of ingredients

Simmer covered on stove top 30 minutes or 1 hour in 400 degree oven

Top with your favorite toppings

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

Hi guys,

Happy November, the month of Thanks…..Giving!!!!

I am thanking my mother in law for the inspiration of this recipe. she’s the one who introduced this Italian girl to American cooking.

The recipes where simple back then, we didn’t use the word  “gourmet”, am using it now.

I’ve made this hole in the bread, toad in the hole,  eggs in the blanket by the many names it’s known,  gourmet, and i don’t even like using the word,

so I’ll just say I kicked it up a notch or two. I kept it vegetarian in this recipe,  I’ve also made it adding crispy bacon or chicken sausage.

It’s another one of my fit your lifestyle and taste kind of recipes. that’s easy, healthy, and flavorful.

It may look complicated. like it takes hours to make, but it’s oh…. so simple. The hardest part is the getting the poached eggs to your liking.

To do that, add vinegar to the water it helps the eggs keep there shape, be sure the water is boiling before you drop the eggs in it.and it covers the eggs.

Remove the eggs with a slotted spoon, when cooked to your liking, for me about 5 minutes, for soft yolks and firm whites.

Play and experiment with the timing to get the eggs to your liking.

If you want to kick it up another level, top the whole thing with my lemony hollandaize sauce, the recipe is under the eggs Benedict.

This recipe is prefect for special family breakfasts, company is coming brunch or add a salad and you have a  delicious  light dinner,

you can make it more hearty by adding your choice of meat or keep it vegetarian it’s delicious

comes together quick, is easy and it’s one of those family pleasing meals for the picky eaters, because your able to add, subtract, and change ingredients, to fit your lifestyle and taste!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!! I used my non-stick 12 inch fry pan https://amzn.to/2Qy3N9w  non-stick pans be sure to use wooden spoons

and non abrasive sponges so you don’t damage the non-stick surface of the pan  check these wooden ones  https://amzn.to/2OiP9AA utensilshttps://amzn.to/2OiP9AA

Happy day my dears and always Happy cooking!!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 red and one green bell pepper choppe

1 sliced onion

2 tablespoons chopped garlic

8 eggs

8 slices sharp cheddar

4 slices thick brioche

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

heat oil and butter until smoking hot

Saute peppers, , onions and garlic until opaque

Salt and pepper to taste

Add herbs

Scramble four of the eggs

Poach the other four in boiling water with 1 tablespoon of vinegar and 1 teaspoon of salt

Butter bread and cut out squares from the middle set aside

In a hot skillet toast the bread until golden on both sides

Fill middle ( the hole) with the sauteed peppers and onions

Divide scrambled eggs among the four bread frames

Top with cheese

Replace the cutout bread in the hole

Turn and brown until golden and eggs are set

Top with poached egg, sprinkle with parmesan and Italian parsley…ENJOY!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/2 pound shaved rib eye steak

1 red and one green bell pepper cut in strips

2 cups sliced mushrooms

1 sliced onion

2 tablespoons chopped garlic

8 slices sharp cheddar

4 pretzel rolls

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

Instruction

heat oil and butter until smoking hot

Saute peppers, mushrooms, onions and garlic until opaque

Add steak  brown, salt and pepper to taste

Add herbs

Turn off heat and add the cheese

Butter buns and toast

Serve on toasted buns and Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello,

My girlfriend gave me some sour dough starter, that someone gave to her, and so on.

There are stories some sour dough starters can be hundreds  of years old.

A women somewhere in the United States claims her is 122 years old. I like to think my was part of ancient ancestry.

The process is simple, whatever you use from the starter is replaced called “feeding the starter”

with equal parts of flour and water, I use !/2 cup of flour to !/2 cup of water.

The starter is ready when it appears frothy with air bubbles and has a sour smell.

This process takes a few hours, longer if you keep your starter in the refrigerator, I keep my on the counter,

it will also let you know when it’s hunger, it falls flat, you can revive it by feeding it.

Not all of us are so lucky to have sour dough starter passed down to us from our bread baking friends.

Thankfully, making mother sourdough starter is as simple as stirring together equal parts of flour and water

and letting it sit. no expensive heirloom starters, or mysterious rituals required. To make the mother starter

use the same process as” feeding the starter”.

 

The recipe calls to bake it in a dutch oven, covered the first 30 minutes, uncovered 20 minutes and on the grate the last 10 minutes,

I found the crust too hard when I took it out pan the last 10 minutes so I left it in the dutch oven the whole 30 minutes uncovered.

After  many failed attempts experimenting with different flour combinations,  I like equal parts of whole wheat and white flour.

Something else I learned in my failed attempts at bread making, more isn’t always better, meaning don’T over knead the dough. like i did

wondering why the bread was heavy well that’s why!!!

I have used the same recipe adjusting the water and flour ratio to make focaccia, pizzas, and flat breads.

I was looking for a artisan bread recipe that tasted and looked like the bread I bought at the local bakery,

well I think I found it.

This bread recipe is quick, easy and the start to your bread making journey, it was mine.

Key words quick, easy. favorite equals win-win -win recipe.

If you visit please stay. Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

!/4 cup sourdough starter

2 cups warm water

4 cups flour

1 tablespoon salt

Instruction

Whisk warm water and sour dough starter

Add flour and salt

Knead dough lightly on floured board

Form into circle place in a covered bowl.

Let raise 8 to 10 hours or over night

The second raise

After the dough is almost doubled knead lightly to form a disk

Return to bowl cover dust with flour

Let raise for 1 hour

preheat oven to 450 degrees

Transfer dough to covered dutch oven

with the tip of a sharp knife score bread with X

Bake covered for 30 minutes

Uncover cook 30 minutes longer

Cool sightly before slicing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Whether its glazed over steak, spooned over pasta or mixed into soups, we’ve all had a

taste of French Mother Sauces. in this recipe we are taking about one of the most popular,

of one of them, there are five, Hollandaise sauce.

The right sauce can elevate any dish by providing textural contrast, balancing flavors or adding extra seasoning.

Hollandaise sauce is an egg yolk mixture emulsified with butter and lemon juice.

It is a delicate sauce and creamy. it taste like rich creamy butter, prefect over poached.

To poach eggs bring a pan of salted water to a boil, drop eggs in slowly, add a tablespoon of vinegar or lemon juice to the water,

it helps the eggs keep their shape, for the bacon ,you can use the classic Canadian bacon, if you like, it’s best cooked in the oven.

This recipe is not cooked the hot butter and lemon juice cook it to safe degree, if you are not comfortable with that process, you can set the

Hollandaise sauce mixture bowl over a pot of boiling water, to raise the temperature of the eggs higher.

Whatever method you decide this is one recipe you need, from this sauce as the base

many more are  sauces are started.

My recipes are always customizable to fit your lifestyle and taste by adding or subtracting ingredients.

Cooking is meant to be fun and creative, so have fun, experiment and let me know if you try the recipes and what you think,

that’s my favorite part.

Happy Day

 

 

 

 

 

 

 

 

 

 

 

Ingredients 

4 English muffins

2 avocados

8 pieces crispy bacon

8 egg yolks

1 stick melted butter

juice from 2 lemons

1 Tablespoon Dijon mustard

1 teaspoon Tabasco sauce

salt and pepper to taste

Instructions

Toast and butter English muffins

line with avocado and crispy bacon

top with poached eggs

drizzle with Hollandaise sauce

garnish with chives and paprika…….ENJOY!!!!!

Separate eggs

Melt butter

Put egg yolks  and rest of ingredients except for the melted butter in blender

With blender running pour melted butter in a steady slow stream

pour over poached eggs on benedicts

 

Garnish with Parmesan cheese…Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Friends, is it just me or do some of you get excited  about tomato season?

This year am really excited, we had all our grass removed, on one side we put in an outdoor kitchen on the other raised vegetable beds.

I planted different varieties of tomatoes, herbs, squash and assorted lettuces, so when I see flowers turn into tomatoes I get excited.

and  start thinking about recipes using tomatoes. This is one of my favorites, using simple ingredients.

Sometimes I grill shrimp or chicken top the salad with it for a quick meal.

This  tomato salad topped toast is without a doubt my favorite go to summer appetizer, top it with chopped grilled chicken or shrimp

and you have lunch or dinner severed on toast, how easy is that. I used multi grain sliced sour dough, but most breads work well with this,

except for  sweet bread. I’ve made it with gluten free bread, it was delicious. you can’t go wrong with the combination of heirloom tomatoes,

garlic and basil, make it when it’s tomato season and a simple dish is Bon Appetite magazine worthy.

Delicious with artichoke, olive or roasted pepper tapenade.

.Tapenade…. noun…A Provencal paste or dip, make from black olives, capers, and anchovies

Experiment with savory or sweet combinations, my favorite the classic…..Enjoy!!!!!

 

 

 

 

 

 

 

 

If you try the recipes let me know what you think in the comments below…..ENJOY!!!!

 

 

 

 

 

 

 

Ingredients….. 4 servings

4 Tomatoes

8 oz. container of bocconcinis (small fresh mozzarella balls)

8 slices toasted bread of your choice

1 cup pesto

1 cup parmesan

1 cup fresh chopped basil

2 Tablespoons chopped garlic

Salt and pepper to taste

For the dressing

2 Tablespoon chopped garlic

1 tablespoon mixed herbs ( preferably homegrown)

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

1/3 cup red wine  vinegar

1/4 cup lemon juice

Salt and pepper to taste

Instructions

Make the dressing mix all the ingredients ending with the oil

Spread the bread with the pesto and toast

Toss bocconcini, tomatoes, parmesan, garlic and basil together with the dressing

Top pesto toast with tomato salad

Sprinkle with additional parmesan and basil……ENJOY!!!!!

 

At the restaurants these are made by hand. This is my semi-homemade version for the home cook.

If you want to make gnocchi by hand by all means do, but I found after trying a few different brands that Trader Joe’s were good for the home cook.

This dish comes together in about 30 minutes, versus at least 3 hours if made by hand, if it’s simple, quick and delicious, am more likely to add it to my weekly meal planning.

Another one of my versatile recipes where you and I can experiment with different ingredient combinations.

I’ve make this dish using pesto, marinara and a simple olive oil and garlic sauce with mushrooms and hot pepper flakes for an extra kick.

Try it with broccoli and sun dried tomatoes topped  with feta cheese or make your own combinations. Experiment, have fun and let me know whats cooking  in your kitchen.

 

 

 

 

 

Ingredients

12 oz.trader Joe’s potato  gnocchi

1/2 lbs. sliced portobella mushrooms

2 cups chopped spinach

1/2 cup Parmesan cheese

1 Tbs  each chopped garlic, basil and Italian parsley

1/3 cup chopped onion

2 Tbs each olive oil and butter

2 cups low fat milk

1/4 cup flour

1 tsp nutmeg

Process

Saute the garlic, onion, and mushrooms in the olive oil and butter

Whisk the flour and milk together until smooth add to saute pan

Add the gnocchi, Parmesan cheese, nutmeg, spinach, basil and Italian parsley

Salt and pepper to taste

Cook 10 minutes …….Sprinkle with additional Parmesan …….ENJOY!!!!!