Chicago Deep Dish Personal Pie

Chicago Deep Dish Pie

     This simple yet fulfilling meal for two is the perfect and easy weeknight meal or whenever you want it. Now I am truly the typical Italian that pretty much prefers the original style of pizza; thin crust, tomato, mozzarella, and basil, the kind you get in Naples. However, I saw on The Kitchen the hosts make this with using homemade pizza dough. I was amazed at how easy so thought I would give it a try. This one is even easier because I just used store bought pizza dough. Chicago Deep Dish Pie.

Ingredients:

• Store bought pizza crust
• Mozzarella slices
• 1 lb Italian ground sausage
• Small can San Marzano tomatoes
• Italian seasoning
• Parmesan cheese

1. Take your Italian Ground Sausage and literally smash it down with the bottom of your 9in circle baking pan into the round shape of the pizza. Quickly pan fry it until just browning on both sides. 

2. Clean off bottom of baking pan and gently butter the entire inside, bottom and sides.

3. Roll out your store bought pizza dough.

4. Form pizza dough into the baking pan, pressing until all bottom is covered and all the way up the sides.

5. Layer with slices of mozzarella, then the partially cooked circle of Italian sausage.

6. Take the can of tomatoes and pour into a bowl. Squish with your hands. Layer on top of the sausage. Sprinkle some Italian seasoning and then parmesan.

7. Bake in 450 degree oven for 30 minutes. Let cool and serve.

This was amazing. Full of good flavor and a quick and satisfying meal for two. 

Prep time: 15 minutes

Cook Time: 30 minutes

Serves: 2

Bacon, Chive, Cheddar Soda Bread

Bacon, Chive, Cheddar Soda Bread

     This delicious hearty Irish Soda bread is so good that you can make it anytime of the year. Quick, simple, and the perfect accompaniment to any soup or roast dinner you plan on having. I found this recipe on the web and added a few of my own touches and changes to it. Give it a try. Bacon, Chive, Cheddar Soda Bread.

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1 1/2 tbs minced dried onion
• 5 slices cooked bacon
• 1/2 cup diced chives
• 3/4 cup buttermilk

1. Preheat oven to 400 F.

2. Sift flour, baking soda, sugar, and salt together.

3. Mix in bacon, cheese, onion, and chives into mixture.

4. Add in buttermilk and mix together until your mixture forms a ball.

5. On floured surface kneed for a few minutes and form into a ball. Slice a cross on top.

6. Bake for 25 minutes until the bottom sounds hollow. 

     I have made many different kinds of Soda Bread before but this one tops the cake! 

Prep Time: 30 minutes

Cook Time: 25 minutes

Serves: 4+

Timballo

 

TIMBALLO

     I know what you are thinking, "What is this Timballo?", well a Timballo or Timpano depending on Italian dialect or location is a baked mound of dough stuffed with a bunch of goodness inside. The internal items can range from meats, cheeses, pasta, fish, vegetables, etc. Anything you truly prefer. I used a small metal oven proof bowl to bake this in but a ceramic one would work too. The dish was showcased in a 1996 movie Big Night about an Italian restaurant owned by 2 brothers struggling during the holidays. This dish my family has decided to add to our Christmas Eve Feast along with a bunch of different seafoods to accompany our Feast of the Seven Fishes meal. It seemed daunting and hard to put together, however I found it quite simple once I got the hand of it. Please enjoy my Timballo.

Ingredients:

Dough:

• 2 cups all purpose flour
• 2 large eggs
• 1/2 tsp salt
• 1 1/2 tsp olive oil
• 1/4 cup water

Filling:

• 2 cups diced salami
• 2 cups provolone cheese
• 6 hard boiled eggs sliced
• 2 cups mini meatballs
• 4 cups homemade red sauce
• 1 1/2 lb baked rigatoni
• 1 tbs olive oil
• 1/2 cup Romano or Parmesan cheese
• 3 eggs

1. Start by making the dough. Combine flour, eggs, salt, olive oil and water in a mixer and mix until dough forms a ball. Kneed by hand for 10 minutes or with dough hook for roughly 3 minutes. Let rest for 5 minutes. Grease with butter the inside of the baking bowl.

2. Roll out onto floured surface until large enough to fill the bowl you are baking it in as well as cover the bottom of your creation.

3. Prepare the inside. (Some of this can be done ahead of time so you can easily fill like a assembly line. I made this even easier on myself by buying store bought mini Italian meatballs. I know, Sacrilege).

4. Start filling the dough lined bowl. I started with some rigatoni then followed by the salami, then the provolone, eggs, meatballs, provolone again and then some sauce. Repeat again until the mixture fills to the top of the dome. Take the last 3 eggs, scramble and pour over the top so it filters down through the fillings. Fold over the hanging dough and seal with a little water. You can trim some if there is too much.

5. Bake in 350 degree oven for about an hour uncovered. Cover with tinfoil and bake again for roughly 30-45 minutes.

6. After resting for 30+ minutes carefully turn upside onto serving platter and the Timballo should slip out and is ready to slice and serve.

This little Timballo was perfect and just enough to serve my whole family at roughly 5+ people. Enjoy!!

Prep Time: 3 minutes

Cook Time: 90 minutes

Serves: 5+ 

Gnocchi With Bacon And Gorgonzola Cream

GNOCCHI WITH BACON AND GORGONZOLA CREAM

    Not your traditional gnocchi style dish but definitely one that packs a bunch of full flavor into a bite size spoonful. Creamy, slightly salty, and delicious. Gnocchi with bacon and gorgonzola cream.

Ingredients:

• 5 strips of bacon
• 1/2 cup gorgonzola cheese crumble
• 1/2 cup heavy cream
• 1/2 diced white onion
• Parsley
• Gnocchi

1. Take bacon and cut into small bite size pieces. In a large sauté pan cook just until starting to brown and release some of their fat.

2. Toss in onion and cook until translucent. 

3. Next pour in the cream and add in the gorgonzola cheese crumbles. Stir to melt and mix well.

4. Add in dash of parsley freshly chopped and toss with cooked gnocchi.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2+

     Simple, easy, delicious and perfect for those quick evening meals. Gnocchi, being one of my favorite pasta dishes, this was definitely a twist and good addition to my arsenal of meals.

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+

Grandpa's Cavatelli al Pastore

Cavatelli al Pastore

So I am sure I've mentioned before that my grandfather was from Calabria. Growing up we never had that many dishes that I knew of that were from his region of Italy. We always had dishes that were mostly from my grandmother's area with exception of some seafood dishes that we were told were his. I came across in one of my many cookbooks a recipe specifically from his region of Calabria. I was intrigued by the pasta as well as the simple, yet delicious sounding sauce. This was one of those times I picked up the phone and called my mother to see if she knew of this dish. In typical mom style as soon as I started describing the pasta dish she blurted out, "yes!, grandpa made that all the time!". Not at all to be surprised by this I questioned why it was never carried on. Of course the response was always the same; "I just didn't feel like it." So I decided to give it a try and bring back this family classic. The pasta for this dish was quite different from the typical egg pasta I was used to. This was simply made with just flour and water. The structure of the shape of this is very similar to gnocchi but with a different twist of the fingers. Grandpa's Cavatelli al Pastore.






Cavatelli dough

• 2 cups flour
• 3/4 cups water
• 1 tsp salt

Sauce:

• 1 lb Italian Sweet Sausage
• 1 can Diced tomatoes drained
• 12 oz Ricotta
• Black pepper
• Pecorino Cheese

1. Make the Cavatelli dough. Simply combine the flour, salt, and water into a ball. Kneed for roughly 5-10 minutes until dough is firm and soft at same time. Cover with plastic wrap and let sit for over an hour.

2. To make the pasta, cut off chunks of the dough and roll into long slender snake like shapes. Pinch off about a 1/2 inch chunk and gently with your index finger and middle press down and roll towards you till you have a small shell shape. Continue until your pasta is complete. (see link below for quick video on pasta production).

3. Cook pasta in a large stock pot of boiling salted water.

4. Meanwhile, in a large saute pan, cook your Italian sausage until slightly brown.

5. Toss in diced tomatoes and cook until tender.

6. Stir in ricotta cheese until incorporated.

7. Stir in lots of black pepper and a handful of pecorino cheese.

8. Take about 1/2- 1 cup of pasta water to make the sauce more pliable and thicken up a bit.

9. Toss your drained cavatelli pasta into the sauce and serve.




This pasta dish, and new creation to myself, was fantastic! The heartiness of this dish was perfect for a slightly cool evening. So happy to carry down this traditional dish from my grandfather. It is a must for anyone looking for something new to try.

Prep Time: 20-30 minutes
Cook Time: 15-20 minutes
Serves: 4+

Ultimate Nachos

    Whether it is game day afternoon, or you just want something easy and oh so good for dinner. That craving of a good plate of nachos is always something I can get on board with. These are so amazing that you will make these at least 2 times a month if not more. These can easily be made in a crock pot and cook all afternoon or for about an hour on top of the stove in a large skillet. Ultimate Nachos.

Ingredients:

• 1-2 boneless beef rib
• 1 can black beans rinsed
• 1 small can diced tomato/jalapeno
• 1/2 cup frozen corn
• 1 packet taco seasoning
• Nacho chips
• White queso
• Green onion

1. Cut the beef rib into 1/2 inch bite size strips. Place in bowl with 1/2 cup water and taco seasoning and let marinate overnight.

2. Toss into skillet, (or crock pot), and simmer until brown.

3. Stir in rinsed black beans, diced tomato/jalapeno, frozen corn, and some green onion. Cover and simmer on low for roughly 1 hour.

4. Heat up the white queso.

5. Place nachos on plate. Top with beef been mixture, drizzle some queso, and chopped green onion and serve.

    These nachos are definitely the ultimate meal for game day or just to indulge in some good old Tex-Mex cuisine. 

Prep Time: 10 minutes

Cook Time: 1 hour stove top, 3-4 hours crock pot.

Serves: 2+

Mini Cheesburger Calzone

 

       This is one of the quick and easy weeknight meals you can create. Even a good one to do with the kids if you have any. All the flavors of a good cheeseburger in one little hand held pocket. No worries about drippings off the side down the cheeks or parts falling apart. With these little calzones all the good stuff stays inside. Mini Cheeseburger Calzone.

 

Ingredients:

• 1 store bought pizza dough roll
• 1 lb ground beef
• American Cheese
• Ketchup
• Egg (for wash)
• Salt/pepper

1. Brown the beef with salt and pepper in a large skillet and sit aside.
2. Roll out the pizza dough and cut into equal size squares. Mine made roughly 12.
3. Take a piece of American cheese and lay in the center followed by some of the ground beef filling.
4. Dollop some ketchup on top. Fold over the edges to create a little round bun shaped pocket.
5. Take egg wash and brush over the tops of each one.
6. Bake in 350 degree oven for roughly 12-15 minutes or until tops are browned.



The filling possibilities are endless based on your tastes and what you want to create in these little calzones. You could do pizza, Philly style cheese and beef, etc.



Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4+

 

 

Eleanor Frittata

 

 

    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.

 

Ingredients:

• 2 Italian sausage links casing removed
• 1/4 diced onion
• 1 clove garlic
• 1/2 red bell pepper diced
• 1 handful baby spinach
• Handful left over grilled asparagus
• 5 eggs
• Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
• Salt/pepper

 

1. In a large pan brown the Italian sausage.

 

2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.

 

3. Mix in the already cooked left over asparagus.

 

4. Now whisk together the eggs in a large bowl.

 

5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.

 

6. Pour in the sausage vegetable mixture.

 

7 Gently pour the eggs over the mixture and top with remaining cheese.

 

8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.

 

This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.

 

Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+

 

 

Tomato Tart

 

 

    This dish was inspired by my Foodies+ friend Azlin Bloor who created a wonderful looking Gruyere artichoke and peppers tart. I thought I would try a little tart making because I had some left over puff pastry in the fridge that I needed to use up. So I came up with this easy tomato tart with some special flavors of ricotta cheese, basil pesto, and some bacon. Who doesn't love bacon? I mean it makes everything better. Tomato Tart

 

Ingredients:

• 1 sheet of puff pastry
• 2 Roma tomatoes sliced
• 1/4 cup ricotta cheese
• 1 tbs fresh basil pesto
• 2 slices chopped cooked bacon
• Salt/pepper

 

1. Roll out the puff pastry into a square. Leave about a 1/2 inch border and poke with a fork all around the center area. Bake according to package leaving about 10 minutes off. (hint: I noticed throughout the cooking that the center started to puff up more than the sides. Just poke with a fork to let more air out).

 

2. Remove the puff pastry from the oven and let cool a bit.

 

3. Spread the ricotta cheese and pesto over the top.

 

4. Lay the sliced tomatoes around.

 

5. Then top with crumbled bacon.

 

6. Bake for another 10-15 minutes.

 

7. Salt and pepper to taste.

 

 

Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 2

Sloppy Joe Macaroni Bake

 

    Was one of those days I really didn't know what to make, but was craving some sort of cheesey baked goodness So I came up with this delicious, easy, and sure to please most everyone. Sloppy Joe Macaroni Bake.

 

 

Ingredients:

 

• Sloppy Joe recipe--- http://recipesiliveby.blogspot.com/2015/06/sloppy-joes.html
• Rotini pasta
• 1 block cream cheese
• 1 cup ricotta
• Cheddar cheese
• Salt/pepper

 

1. Cook sloppy joe as directed in above recipe.

2. Cook pasta just till almost done.

3. Mix softened cream cheese and ricotta in a bowl.

4. Combine pasta with sloppy joe mix.

5. In a casserole dish layer some of the sloppy joe/pasta mix on bottom of pan.

6. Spread the ricotta/cream cheese mixture over top.

7. Spread the rest of the sloppy joe mix over top of the ricotto and top with some cheddar cheese.

8. In a 350 degree oven, covered with tinfoil, bake for roughly 20 minutes.

9. Remove tinfoil and bake for another 5-10 minutes uncovered so that the cheese browns and bubbles.

 

Prep Time: 5 minutes

Cook Time: 35-40 minutes

Serves: 4+



Patty Melt

 

 

Funny thing about this post is that as an American, and having been to many cities throughout the country, I had never had a Patty Melt. Although consider to be an American classic diner sandwich, I had never even truly heard of one until a few years ago. I always thought when someone mentioned it that they were talking about a tuna melt sandwich. Anyways, I thought I would give it a try and see what the talk was all about. Patty Melt

 

Ingredients:

 

• 2 burger patties
• 4 slices of Rye bread
• 1/2 large white onion sliced
• 2 slices of Swiss cheese
• Mayo
• 2 tbs butter

 

1. Cook burger patties as usual.


2. Saute onions over medium heat in butter slowly until tender, brown, and sweet. This takes about 15-20 minutes and requires you continue to stir around and mix up.


3. Once onions and burger patties are finished the fun part begins. Spread some butter one side of each piece of rye bread.


4. Just like making a grilled cheese, lay one slice of bread, butter side down on hot griddle. Top with burger patty, some caramelized onions, and Swiss.


5. Quickly spread some mayo on the non buttered side of another piece of bread and place on top.


6. Cook on both sides like a grilled cheese until brown and crisp.

 

 

 

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 2

 

 

Steak With A Peach Blue Cheese Butter

 

 

Just another week and craving red meat with a kick. Was thinking something different than the standard marinated steak. Decided to take an easy garlic herb butter and kick it up a notch. Steak With A Peach Blue Cheese Butter.

 

Ingredients:

 

• 1 lb flank steak
• 3 tbs butter softened
• 2 tbs blue cheese crumbles
• 3 slices peaches diced
• 1 clove garlic diced
• Salt/pepper

 

1. Take softened butter and place in a bowl.

2. Mix in diced up garlic clove, blue cheese crumbles, and sliced peaches.

3. In a piece of tinfoil form the butter mixture into a log, wrap, and place in freezer for roughly 30 minutes. Remove about 20 minutes before cooking steak and place at room temperature.

4. Cook steak however you like it. I like a little herb rub and cooked only to rare/medium rare.

5. Take a couple slices of the butter and let melt over top of your steak.

 

This steak butter combo was great. The garlicky butter with addition of saltiness and distinct flavor from the blue cheese and the sweetness of the peaches all compliment each other perfectly.

 

Prep Time: 10 minutes

Cook Time: Depends on preparedness

Inactive Time: 30 minutes

Serves: 2+



Chicken Spinach Stuffed Shells

     Although this dish takes some time to prepare for, the results are totally worth the wait. Comforting, warming, creamy, full of flavor, and will definitely be the hit of your family, or if you are like me, perfect for that special date night. Chicken Spinach Stuffed Shells.

Ingredients:

• 1 large boneless chicken breast
• 4 oz cream cheese
• 8 oz ricotta
• 1/2 cup bread crumbs
• 1 tbs dried parsley
• 1 egg
• Handful baby spinach
• Olive oil
• 2 cloves garlic
• 1/4 cup white wine
• 1 2/3 cup cream
• Handful chopped basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/4 cup shredded Romano cheese
• Salt/pepper
• 12+ pasta shells
• Mozzarella cheese

1. In a large pot of water cook the pasta shells according to box, however stop about 2 minutes short of fully cooked.

2. In another smaller pot of boiling water, cook the chicken breast until done.

3. Meanwhile in a large bowl combine the softened cream cheese, ricotta, bread crumbs, parsley, egg, and spinach.

4. Once chicken has cooled, shred it up with a fork and combine it into the cheese mixture.

5. In a large skillet drizzle some olive oil and saute the chopped garlic until fragrant.

6. Pour in the white wine and simmer until reduced.

7. Mix in the cream, basil, oregano, and rosemary. Bring to a low simmer.

8. Mix in the Romano cheese and stir. Salt and pepper to taste.

9. Now remove the pasta shells and let cool. Take the chicken/cheese mixture and spoon into each shell.

10. Pour some of the sauce mixture on the bottom of a baking dish. Place the stuffed shells in. Sprinkle with some mozzarella cheese and dab some more sauce over top.

11. Cover with tinfoil and bake in 350 degree oven for 20-25 minutes.

These are so delicious and cheesy you will fall in love with them.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Serves: 2-4



French Dip Sandwich

     This sandwich is not at all from French cuisine, however just a plain old American creation. Interestingly named for the fact that you utilize a crispy loaf of French bread to create this delicious, simple, and packed full of flavor sandwich. What is better than a juicy sandwich that you dip into a wonderful combination of juices created by cooking the beef for this dish. "Jus", which is French for juice, is created by the drippings from the meat you are cooking. "Au jus", simple means "with juice", so when you see a sandwich or any dish for that matter that is accompanied by au jus it means it comes with the juice it is made in or creates from the cooking process. Enjoy! French Dip Sandwich.




Ingredients:

• 1-2 lb beef roast
• 1 cup beef stock
• 1/2 white onion
• 1 tsp thyme
• 1 large bay leaf
• Salt/ pepper
• French loaf
• Provolone cheese

1. Salt and pepper the roast. Place in crock pot fat side up.


2. Dice up the onion very finely and toss in.


3. Pour in the beef stock, thyme, and bay leaf. Stir to incorporate and cover the roast.


4. Cover and cook on low for 5-6 hours.


5. When finished cooking. Pull apart with a fork. Layer onto a sliced French loaf. Top with provolone cheese and place under the broiler to toast.


6. Use the left over juices to dip your crusty sandwich in.
Delicious!






Prep Time: 10 minutes
Cook Time: 5-6 hours
Serves: 4+

Tiramisu

 

 

     The quintessential Italian dessert. Just the name causes certain images to appear in your mind. That of red and white checkered table clothes covered in candle light while mandolin music plays softly over head. The taste is so silky with the cheese and the hint of coffee flavoring. Such a popular dessert that it has become a must on any Italian restaurant menu. Many people think this dessert must require a lot of time and care to make, when in actuality it doesn't take much work at all. A few ingredients and you have one of the best desserts out there. Tiramisu.

 

 

Ingredients:

 

• 10 oz Mascarpone cheese
• 2 egg yolks
• 2 egg whites
• 4 tbs sugar
• 4 tbs milk
• 1 1/2 cup strong coffee cooled
• 2 tbs coffee liquor, brandy, rum, or Strega.
• 25-35 lady fingers
• Coco powder

 

1. Mix milk, coffee, 2 tbs sugar, and liquor of your choice in a casserole dish until incorporated.

2. Meanwhile, beat egg yolks and 2 tbs sugar together until creamy. Add in the mascarpone cheese.

3. In another bowl whip the egg whites until stiff peaks form. Fold cheese mixture into egg whites.

4. Now for the fun part, take each lady finger and dip them in the coffee mixture covering all sides and making sure it starts to soak up. (Hint: don't let them get soggy or they fall apart).

 Layer the lady fingers down in a 9 x 9 inch square baking dish. Once the first layer is down. Spread half the cheese mixture over top.

5. Sprinkle some coco powder. Then begin another layer of lady fingers.

6. Top with remaining cheese mixture and sprinkle with more coco powder. Refrigerate for at least 3-4 hours before serving.

 

This happens to be one of my favorite desserts of all time. Give it a try. You will love it.

 

Prep Time: 15 minutes

Inactive Time: 3-4 hours.

Serves: 5+

 



Strawberry Puffed Pastry Brie

 

 

     Who doesn't like a good spread of brie? What could be more perfect than a creamy cheese with crackers and a splash of fruit prior to a big dinner. This dish makes for the perfect appetizer for any dinner party. Enough for everyone to snack on prior to sitting down for the main course. With just four simple ingredients this brie will surely become your next table topper for any gathering. Strawberry Puffed Pastry Brie.

 

Ingredients:

• Brie
• 1 sheet puff pastry
• 2 tbs strawberry jam
• 3 strawberries
• Crackers

1. Roll out one sheet of puff pastry.

2. Take the brie and lay it out.  Spread the jam over the top.

3. Slice the strawberries up and arrange around the top over the jam.

4. Take the pastry and lay on top and fold underneath.

5. Bake in 400 degree oven for 20-25 minutes.

6. Serve with crackers.

Such a simple and yet elegant appetizer dish that will surely be the hit of everyone who enjoys a good piece of cheese.

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Serves: 4+



 

Grilled Shrimp Summer Salad With Citrus Vinaigrette

  

     Looking for that perfect summer fresh salad? Wanting something that seems healthy but at the same time is fulfilling with tons of flavor? Then look no further than this delicious, fresh, bursting with flavor, Grilled Shrimp Salad With Citrus Vinaigrette.

 

 

Ingredients:

• 1 head romaine lettuce
• 1 lb shrimp
• 1 nectarine
• 1 mandarin orange
• 1 red bell pepper
• Goat cheese
• Citrus vinaigrette
• Olive oil
• Salt/pepper

1. Peel the orange and slice it up along with the nectarine.


2. Take the red bell pepper and roast it until black. Peel off the outer skin and dice up.


3. Cut the romaine head in half long ways. Spray with some cooking spray and grill until black marks appear.


4. Salt and pepper the shrimp. Brush with some olive oil and grill on both sides until pink and finished.


5. Chop up with lettuce and construct your salad. Some shrimp, some peppers, some nectarines, oranges, and then sprinkle some goat cheese.


6. Top with a citrus vinaigrette or your favorite dressing. Enjoy!

 

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2

 

Summertime Napoleon

Summertime Napoleon

 

 

This is the perfect Summertime meal. Perfect for even vegetarians, (minus the meat). I made a fresh batch of homemade pesto sauce for sale and had some leftover. I was craving something other than pasta so came up with this great idea to grill some of the local produce I had come across and make a stack sort of veggie dish perfect for those hot summer evenings. I had just ran out to the store and picked up some great sliced prosciutto to add that little something extra to this dish. It was great. Quick, simple, and full of flavor. I felt healthier just eating it. Summertime Napoleon.

 

 

Ingredients:

• 1 large eggplant
• 1 large zucchini
• I large tomato
• Sliced Prosciutto
• Sliced fresh mozzarella
• Pesto
• Olive oil
• Salt/pepper

 

1. Slice the eggplant, zucchini, tomatoes, and mozzarella. Drizzle and rub some olive oil over the sliced eggplant and zucchini.

 

2. Over a hot grill pan, or grill itself, grill the eggplant and zucchini in batches until grill marks appear on each side and the meat is tender.

 

3. Now for the easy part. Layer a slice of eggplant, then prosciutto, mozzarella, zucchini, then tomato. Continue until you have a nicely layered stack or fanned out veggie plate. Salt and pepper to taste. Drizzle some pesto and viola!

 

This dish with very little meat in it will easily become one of your favorite meals of the summer. So full of flavor and just that perfect fill up when you don't feel like really cooking.

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 3+

Lasagne

Lasagne

     Who doesn't like a good lasagne? Yes I am spelling it with an "e" versus an "a" as the "a" would stand for only a single noodle versus the pile. Well it is one of those comforting dishes that everyone loves to dive into. What could be better? Fresh noodles, sauce, meat, cheese oozing everywhere; the perfect meal that can even be frozen and cooked at a later date. This lasagne recipe is just a simple one. Quick and easy. (Well with the exception of using homemade noodles), however you can use the store bought ones too. I would recommend using fresh ones. There is just nothing better than fresh homemade pasta to go with your meal. Enjoy! Lasagne.

 

Ingredients:

• Fresh noodles
• Marinara
• 1 lb ground beef
• 16 oz ricotta
• Fresh basil
• Fresh oregano
• Fresh parsley
• 1 egg
• Mozzarella
• Parmesan
• Salt/ pepper

 

1. Brown ground beef in a skillet over medium high heat. Salt and pepper to taste.

2. Pour in some of the marinara to incorporate into the beef.

3. Meanwhile combine some chopped basil, oregano, and parsley into the ricotta cheese.

4. Mix in an egg to combine. Salt/pepper to taste.

5. Now for the fun part. If you are using fresh noodles you will need to make them and pre-cook them just a bit.

6. In a 9x9 inch pan, ladle a little bit of the marinara on the bottom.

7. Lay down layers of the noodles and top with some of the cheese mixture.

8. Next layer some of the beef mixture. Sprinkle with some mozzarella.

9. Continue this process until you reach the top of the pan and layer the last of the noodles on top.

10. Ladle some marinara sauce on top. Top with some more mozzarella and some graded parmesan
cheese.

11. Cover with tinfoil and bake in 350 degree oven for about 30 minutes.

12. Remove tinfoil and let the cheese brown for another 10 minutes. Let cool for about 20 minutes before slicing and serving.

 

Prep Time: 30 minutes

Cook Time: 40-45

Serves: 5+

 

Such a delicious traditional comfort food anyone can make.

 

P.S. As you can see from the picture above, I had roughly three layers going on with some additional noodles at the top. Still delicious.