Roasted Grape and Ricotta Crostini

Roasted Grape and Ricotta Crostini

 

 

 

     I cannot take credit for this recipe. I was hosting a dinner party for some coworkers and was making a bunch of different homemade Italian dishes. I needed an easy and delicious appetizer recipe and didn’t feel like making one I was used to. I searched to web and discovered a great way to take grapes and turn them into something even more delicious; roasted grapes. This was quick and easy and the flavor of the grapes completely changed with this recipe. They were more like figs or some other kind of fruit once they had been roasted. That with the combination of a ricotta mixture and drizzled balsamic vinegar created a burst of flavor in your mouth. Hope you enjoy my Roasted Grape and Ricotta Crostini.

Ingredients:

• Baguette of French bread
• Bundle of grapes
• Thyme
• Honey
• Olive oil
• Ricotta
• Pepper
• Balsamic vinegar
• Sea salt

 

 

1.       Preheat oven to 450. Take your bundle of grapes and toss them in a bit of olive oil, drizzled honey, and sprinkled thyme.

2.       Place the grape mixture on a baking sheet and roast in the oven for 20-25 minutes.

3.       Meanwhile take some ricotta and drizzle some more honey into it. Sprinkle with black pepper and whip together until you have a sweetened but spicy mixture. Add in a bit of sea salt to give it that salty contrast.

4.        Slice the baguette into ½ inch crostini slices and brown in the same oven.

5.       Take the ricotta mixture and spread a bit on each slice of bread.

6.       Once the grapes have come to room temperature top each ricotta sliced bread with a couple grapes.

7.       Serve with a bit of balsamic vinegar to be drizzled over each crostini.

 

     These were fantastic. The jaminess from the grapes, the peppered but salty creaminess from the ricotta and the contrast with the addition of the balsamic vinegar made for a perfect blast of flavor and excitement in your mouth. They were a big hit at the dinner party.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 10 plus



 

Tropical Grilled Shrimp

Tropical Grilled Shrimp

 

     This dish is easily inspired by one of those days where you have one ingredient but you have no clue what to do with it. That ingredient was shrimp. I didn’t want to make the same old shrimp recipes that I am used to so I rummaged through my spice cabinet and came up with this idea for a tropical Asian twist to a great grilled shrimp recipe. The spices added were perfect for the grill and were accompanied well by adding grilled asparagus and some whole grain rice. Just a few ingredients added to a bowl and let the shrimp marinate in the fridge for a half hour and viola! A quick grilled shrimp with so many flavors you will definitely be making this again. Tropical Grilled Shrimp.

 

Ingredients:

• ½ lb shrimp
• ¼ cup vegetable oil
• 2 tbs white vinegar
• Dash of water for thinning
• 1 tsp allspice
• 1 tsp ground ginger
• 1 tsp chili pepper
• 1 tsp ground garlic
• 1 tsp onion powder
• 1 tsp sugar
• 1 tsp liquid smoke

 

1.       Combine all ingredients above in a bowl to make a semi-thick paste.

2.       Place the shrimp in a shallow dish and pour the marinade over the shrimp to coat. Leave a bit in
the bowl to use for basting.

3.       Refrigerate the shrimp for about half an hour.

4.       Remove from fridge and grill until the shrimp have turned pink. Roughly about 5-7 minutes each side.

5.       Use the left over marinate to baste the shrimp.

6.       Serve with your favorite rice and vegetable dish.


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2-3 people.


     These grilled shrimp were fantastic. Full of flavor, spicy in just the right places, and packed with complimenting flavors that made the rice and asparagus fantastic. Enjoy.

Aromatic Chicken Stew

Aromatic Chicken Stew

     This dish is inspired by my older middle brother Greg. For this past Christmas he gave me a cookbook. Not just any cookbook but a true Mexican cuisine cookbook. Mexico The Cookbook written by Margarita Carrillo Arronte is a fantastic book filled with hundreds of recipes. I chose this first recipe because it seemed easy and the availability of the ingredients would be easy to come by here in West Virginia.

      The great thing about this cookbook is that she lists each recipe with not only ingredients needed but the region for which the recipes come from. Aromatic Chicken Stew comes from the Oaxaca region. The area is in the Southwestern region of Mexico close to the bend in the country. This dish was extremely easy to make, took very little time to prep, and filled the kitchen with fantastic aromas that kept me hungry for days. This dish was great. I made some adjustments because her original recipe served 6 and called for a whole chicken. Please enjoy my version of a Mexican dish called; Aromatic Chicken Stew.

 Ingredients:

• 2 small boneless chicken breasts
• 1 tbs vegetable oil
• ¼ diced red onion
• 1 clove diced garlic
• 2 diced tomatoes
• 1 diced green chile
• 1 clove
• 1 small Bay leaf
• ½ cup dry white wine
• 1 large potato diced
• White rice.

 

1.       In a pot place chicken and enough water to cover. Bring to boil and let simmer for 20 minutes. Remove chicken and set aside before cutting up into chunks. Reserve the chicken water.

2.       In a large sauce pan pour the oil and sauté the onion, garlic and tomatoes. Sauté for about 5 minutes.

3.       Place mixture in a food processor and add one cup of chicken stock reserved and puree. Strain through a sieve and sit aside.

4.       In same sauté pan add the potatoes, the chicken, the bay leaf, clove, and white wine. Pour in the pureed mixture and cover and let simmer for 20 minutes until the potatoes are cooked through. 

5.       Serve over the white rice.

 

(Note: my mixture got a bit dried out so I found using some tomato juice helped add more liquid for the dish to be uniform. You could use more chicken stock; however I didn’t want it thinning out too much.)

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4

Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html

 

Sausage Garden Multitagliati

Sausage Garden Multitagliati

 

 

     I came up with this dish while thinking of a great way to combine a wonderful set of ingredients that you will typically find in my family. Everyone within my family always combines the great tastes of sausage, peppers, onions, zucchini squash, and tomatoes. We love this combination. There is just something tasty about them. Whether it is in a sandwich or in a sauce, the flavors just complement each other and create a fantastic dish that everyone loves.

    

     I’m a sucker when it comes to a creamy pasta dish. Anything that combines a thick delicious sauce with homemade pasta is a win-win in my book. So I decided to combine some of the above ingredients and make a fantastic pasta dish that I could call my own.

    

     The pasta in this dish is just something I decided to throw in. Most people do not know what Multitagliati are. It is just simple left over cuts from homemade pasta. Typically when trying to cut pasta all into a uniform shape you will be left over with some odd cuts that just don’t go well into the dish or look pretty. You can typically use them in soups and stews where structure and beauty do not matter.  I decided just to make nothing but these odd shape pasta sizes that would hold up well to the chunks of sausage, peppers, and zucchini within the thick sauce. Hope you enjoy my Sausage Garden Multitagliati.

 

Ingredients:

• 1 lb ground Italian sausage
• ½ diced orange bell pepper
• ½ white onion
• ¼ cup diced mushrooms
• ½ cup diced zucchini squash
• 1 clove diced garlic
• ¼ cup diced tomatoes
• 1/3 cup Pecorino Romano cheese
• 1 cup heavy cream
• Handful diced basil
• Pinch of thyme
• ¼ cup white wine

 

1.       In a large sauté pan drizzle about a tbs of olive oil and brown your sausage. Remove

2.       In same pan sauté your diced pepper, onion, mushrooms, tomato, zucchini, and garlic until the vegetables have softened and are fragrant.

3.       Pour in the white wine and reduce.

4.       Toss back in your sausage and cream and stir to combine.

5.       Stir in the basil and thyme. Salt and pepper to taste.

6.       Stir in the cheese and serve over your favorite cut of pasta.

    

     After the first bite of this dish it quickly became one of my all time favorite combinations. I made just enough to have some of my family members taste it and they loved the combination. They began making it just as quickly.

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 4-5 people.



 

Beer Cheese Soup

Beer Cheese Soup

 

 

 

     I used to work at this upscale restaurant out on the river. They specialized in some seafood and a wonderful outside deck atmosphere that overlooked the river and the national forest. I loved working there. I made some great friends, had some great times, and discovered some great dishes. One of which was our cooks specialty. She made a fantastic Beer Cheese Soup. What was this? I had never heard of this kind of weird creation. Apparently this soup is pretty popular out in the Midwest where cheese is made famous. My first bite was kind of weary. I was afraid of the combination of beer and cheese in a warming soup. I was in shock. The flavors that were mingling in my mouth were fantastic. It was so creamy, hearty, and had a nice spicy kick to it. It was amazing. Sadly the chef that created this dish left after I had been there for only a year. This was 17 years ago. I never had it again. No one knew what her recipe was either. I decided to do some research and mold and create my own version of this fantastic soup. So here goes, my Beer Cheese Soup.

 

Ingredients:

• 3-4 slices bacon diced
• ¼ cup diced celery
• ½ white onion diced
• 4 tbs butter
• 4 tbs flour
• 1 tbs spicy mustard
• 1 tbs Worcestershire
• 2 cups chicken stock
• 2 cups beer
• 2 cups cheddar cheese
• 1 cup Monterey jack cheese
• ¼ cup cream
• Salt/pepper

 

 

1.       In a large Dutch oven brown the diced bacon until just beginning to crisp.

2.       Toss in the diced celery and onion and cook until translucent

3.       Stir in the butter until melted.

4.       Mix in the flour and stir around with the bacon and onion/celery mixture until the flour has begun to cook through.

5.       Squirt in the mustard and Worcestershire sauce

6.       Pour in the chicken stock and beer and bring to a boil.

7.       Reduce heat and stir in the cheeses until they begin to melt and the soup has thickened from the cheese and the flour rue.

8.       Salt and pepper to taste and let simmer until ready to serve.

9.       Top each bowl with some homemade croutons.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves: 4-6 people.

      If you like a hearty creamy cheesy soup with a kick of your favorite beer and spice, give this fantastic soup a try. Enjoy.



Salmon Pasta

Salmon Pasta

 

 

     While in Tuscany this past summer I had really wanted to try a salmon pasta dish that I kept seeing on menu boards. However I was unlucky in doing so as I had so many other options for dishes that I wanted to try as well. Back home I decided to try this dish and see if it was any good. I would have preferred to utilize smoked salmon, however was unable to find some. Actually funny story, the next week I went to the store, right there they were. Anyways, back to this dish. Even though I hoped to use a better salmon I did use the canned kind and it was still very good. I was surprised how much I liked this dish. I know there is a stigma against using cheese and seafood, but until you try it, don't knock it. Please enjoy my Salmon Pasta.

Ingredients:

• 1 small filet smoked salmon, (or you can use canned salmon)
• 1 small diced shallot
• 1 1/2 cup heavy cream
• 1/2 cup shredded pecorino Romano
• 1/2 cup white wine
• 1 tsp dill seed or weed
• 1 tbs fresh parsley
• 1 large diced clove garlic
• 1/2 juiced lemon
• Olive oil
• Pasta of choice

1. In a medium skillet over high heat drizzle a bit of olive oil and toss in the shallots and sauté.

2. Next mix in the garlic and sauté until fragrant.

3. Add in the salmon and sauté just for a minute before adding in the dill and then the white wine. Simmer until the wine has reduced.

4. Stir in the cream and lemon juice and bring to a simmer.

5. Mix in the cheese. Once incorporated toss with your favorite pasta and sprinkle with some fresh parsley.

If you are like me you will love this dish. I surprisingly love fresh pasta in a cream sauce. I don't know what it is but it is one of my favorite.

Prep time: 15 minutes
Cook time: 15-20 minutes

Serves: 2-4 people

 



Burrito Casserole

Burrito Casserole

 

 

     This dish was inspired by one of those nights where you are just craving one thing and decide to turn it into a completely other thing. This "casserole" was fantastic. All the great flavors of a delicious wonderful burrito. The beans, the meat, the corn, onion, and don’t forget the cheese. This is so easy and quick that it makes for a perfect meal during a busy weeknight. Or if you want you can make it before hand and stick it in the fridge to bake when in a pinch. I will definitely be making this dish again sometime soon. Very good. Burrito Casserole.

 Ingredients:

• Flour tortilla
• 12 oz can refried beans
• 1/2 jar salsa, (your favorite)
• 1 lb ground beef
• 1 packet taco seasoning
• Frozen corn
• Green onion
• Cheddar cheese



1. In a large skillet brown the ground beef over medium high heat. Drain off excess fat if needed.

2. Mix in a 1/3 cup water and taco seasoning. Boil and simmer until the liquid has evaporated and all the taco seasoning has been absorbed by the beef. Set aside.

3. Meanwhile in a microwave bowel combine the refried beans and salsa and microwave for about 30-60 minutes just until you are able to mix the two together and able to spread easily.

4.  Dice up your green onion. In a medium greased baking dish layer some flour tortillas. Spread some of the bean salsa mixture on top. Sprinkle some of the beef mixture. Then add some frozen corn and green onion. Repeat layers until you reach the top of the baking dish.

5. Top off with some cheddar cheese and bake covered for 20-30 minutes. Remove the cover and bake for another 10 minutes until the cheese starts to brown.

    Who doesn't love some browned cheese cooked on top?  That's it. A simple and delicious Burrito Casserole. Hope you enjoy.

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves: 4-5



Classic Meatloaf

Meatloaf

 

 

     The classic American four square white picket fence happy family meal that defines comfort food in all its glory. Meatloaf is to kids what working over hours on a Friday is to adults. (Smirk, laugh, giggle). I mean, as a child, like most of us were, I am willing to admit that this was not a favorite of mine. What kid wanted to come home and here their mother say, "we're having meatloaf for dinner". Oh mom not "that" thing again? is the typical response to a dirty faced little kid.

 

     I mean think about the idea of taking ground beef and forming it into a loaf. A loaf like that of bread. Baking it and then slicing it onto your plate. The presentation isn't the prettiest either. But at last as an adult I must now admit this meal is one of my favorite comfort foods now. I think as we grow older we appreciate things more. Things even as weird as a loaf of meat. (I still will not eat Spam though). LOL. 

 

     I asked my mother to give me her specific recipe for her meatloaf. Mom's was always good. Well actually anything mom makes is always your favorite. Am I right people?

 

     I took her exact recipe and changed just one thing. The delicious ketchup glaze on top. She used strictly ketchup. My idea was to spruce it up a bit. Change it around and make it my own but with the heart of my mother's. So here it is. A fast, delicious, and mouthwatering Meatloaf.

 

Ingredients:

• 1lb ground sirloin
• 1 egg
• 1 cup diced bread (I used my mother's homemade bread)
• 1 clove diced garlic
• 1 cup diced tomato
• 1/2 cup diced onion
• 1 tbs oregano
• Salt/pepper
• Ketchup
• Molasses
• Brown sugar

 

1. Combine ground beef, diced bread, garlic, tomato, onion, oregano, salt, pepper, and the egg in a large bowl with your hands.  

 

 

2. Form into a loaf and place in a greased baking dish and cover with tinfoil.

 

 

 

3. In a 350 degree oven bake for at least 1 hour or until the loaf is cooked thoroughly.

 

Now for the topping.

 

1. In a small bowl combine enough ketchup, molasses, and some brown sugar to the desired taste that you like. 

 

2. After the first 45 minutes of cooking the meatloaf, spread the topping mixture over the top evenly and remove the tinfoil.

 

3. After 15 more minutes of cooking you can spread more on top as at this point the topping has started to brown and shine. 

 

4. Once cooked, remove and let sit for at least 15 minutes before serving.

 

Prep time: 15 minutes

Cook time: 1 hour- 1 1/2

Serves: 4 people

 

 

A Vintage Gnocchi

Vintage Gnocchi

 

     This dish is inspired by a wonderful restaurant I have the pleasure working for since earlier last year. A new restaurant had opened up in my small town. I had been working at my current career choice for almost 13 years and needed a change in my life. That change happened to come in the opportunity to work part-time on the weekends at this great new restaurant. I have worked in food and beverage in the past and have years of experience with it. I had missed the fun and excitement of being in that industry and wanted back in. So I took the step and applied. Since then I have had the pleasure of working there as a server on the weekends and have had a blast.

    

     Vintage is the name of the restaurant. A casual fine dining experience is what you get when you come and dine at Vintage. A modern atmosphere with just the right amount of upscale feeling that welcomes everyone. A mix between American style foods with Italian thrown in and wood fired pizzas at your fingertips. One of the pasta dishes that the restaurant makes is a wonderful gnocchi with a garlic cream sauce tossed with tomatoes, spinach, grilled shrimp, and country ham. The dish is one, if not, my favorite. So much so that even my mother fell in love with it. She is one hard cookie to please as an Italian she becomes very picky about her pasta dishes. She liked it so much that during our traditional Christmas meal she requested this dish to be made. We have always done the fish and pasta tradition when it comes to Christmas dining. So this year I tried my hands at recreating this wonderful dish. So here goes. My take on "Vintage" Gnocchi.

 

Ingredients:

• 1/2 - 1 lb shrimp
• 1/2 lb pancetta diced
• 2 large cloves diced garlic
• 4 oz fresh spinach
• 1-1/2 cup cream
• 1/2 cup pecorino
• 1/2 cup parmesan
• Small handful cherry tomatoes halved
• Homemade gnocchi (recipe below)
• Olive oil

 

1. In a large sauté pan drizzle a little bit of olive oil. Toss in diced pancetta and sauté until it begins to brown.

 

2. Mix in the diced garlic and sauté until fragrant.

 

3. Now mix in the spinach and sauté until all of it becomes wilted.

 

4. Drop in the shrimp and toss around until the shrimp just becomes pink on both sides.

 

5. Now toss in the cherry tomatoes and the cream and bring to a slow simmer over low heat.

 

6. Mix in the cheeses, salt and pepper to taste. Toss with the gnocchi and serve.

 

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 4-6

 

     This dish is fantastic and you will totally fall in love with it. Please give it a try. You will not be disappointed. Give the restaurant's website a look below.

 

 

Homemade gnocchi recipe: http://recipesiliveby.blogspot.com/2013/05/Gnocchi-Meatballs.html

Vintage Restaurant and Wine Bar: http://www.vintageelkinswv.com/