Praiano Shrimp Gnocchi

Praiano Shrimp Gnocchi

 

     Sitting on the same cobblestone patio where I had my taste of stuffed zucchini flowers. The air is sweet with the smell of lemons and flowers. There is a breeze coming off the ocean below. The sun is about to set and the sky is filled with the most beautiful colors of red, orange, and yellow. The music playing overhead is that of an accordion that is softly putting me in a relaxing state. I had just finished the zucchini flowers and am taking a nice lengthy sip from my wine glass. The lovely lady brings me a dish and gently sits it in front of me. I beautiful plate of gnocchi with fresh prawns gently lining the parameter of the dish. The sauce is so light and barely looks as if it is even on the plate. It is the color of light orange and glistens in the sunlight. The smell is that of fresh peppers with hints of lemon. I take my first bite and fall deeply in love. I call this dish Praiano Shrimp Gnocchi.

 

Ingredients:

 

• 1 lb shrimp
• 1 orange bell pepper
• 1 cup tomato juice
• 1 large lemon
• 1/2 cup white wine
• Small fresh diced basil
• Small fresh diced parsley
• 1 clove garlic

1. Take the orange bell pepper and place it in the broiler or on a grill to roast and blacken the outer skin.

2. Once blackened remove and place in a brown paper bag so as to steam the rest of the pepper. Peel the skin off and place in a blender.

3. Add a drizzle of olive oil and puree the pepper until you have a smooth peppered liquid.

4. In a large saute pan drizzle a bit of olive oil and saute the garlic until fragrant.

5. Mix in the pepper puree, tomato juice, and white wine. Bring to a slow simmer and cook until the
liquid has reduced by half.

6. Juice as much from the lemon as possible and place into the pan.

7. Place your peeled and deveined shrimp into the pan.

8. Stir in the diced basil, cover, and simmer until the shrimp have cooked through.

9. Toss with homemade gnocchi and sprinkle some fresh parsley over top.

     This was such a good dish and tasted just like I remember from that balcony in Praiano. A sweet tasting sauce, light, with flavors of the roasted pepper, the lemon accent, and the fresh shrimp. It was amazing. Give it a try.

Prep Time: 20 min
Cook Time: 15 min.
Serves: 2-4

Original Dish in Praiano



Blackend Tuna With Fresh Tomato Relish

Blackened Tuna

 

      I bought these great tuna steaks at my local market and really wanted to make a blackened fish dish and top it with  a fresh tomato and basil type of relish . Blackening seasoning is easy to make. It just takes a few almost equal part ingredients to make a delicious seasoning. If you do not have all these in your spice rack, you can simply buy a good one at your local store. I had some fresh cherry tomatoes, both orange and red, and of course still have plenty of fresh basil. Grill the fish on both sides, broil quickly, and then serve with the fresh sautéed tomato basil mixture and viola, a fantastic fish dish. Blackened Tuna.


Ingredients:

• 1-2 tuna steaks
• Halved cherry tomatoes
• Diced basil
• White wine
• 1 clove garlic
• Olive oil
• Salt/ Pepper

Blackening seasoning:

• 2  tbs paprika
• 2 tbs cayenne pepper
• 1 tbs onion powder
• 1 tbs garlic powder
• 1 tbs black pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder
• 1tsp seasoning salt
• (Makes enough for this recipe with just a little left over)

1. Take your fresh tuna steaks and pat them dry.

2. Mix all blackening ingredients together. Sprinkle some blackening seasoning on both sides of the tuna steaks.

3. In a large sauté pan or on a grill brown the steaks on both sides for about 1 minute each side.

4. Remove and set steaks in broiler just to cook for about 3 minutes. (I like my tuna steaks rare).

5. In same sauté pan, toss in the tomatoes, chopped basil, garlic, and some white wine. Sauté until just warmed through.

6. Serve steaks with a spoon full of the tomato basil on top.

 

     This was a surprisingly fresh, healthy, and delicious seafood dish. I loved it. I gave some to my friend and they loved it.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

 

 

Creamy Rosemary Chicken

Creamy Rosemary Chicken

 

 

 

     I am not going to bore you with a story regarding this dish. It was just something I came up with at the last minute to utilize some left over cut zucchini, squash, eggplant, and peppers. I was craving something creamy and delicious with chicken.  Creamy Rosemary Chicken.

Ingredients:

 

• 1-2 boneless chicken breasts
• Sliced eggplant
• Sliced zucchini
• Sliced squash
• Sliced peppers
• 1 clove garlic
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 sprig rosemary or 1 tsp dried rosemary
• Olive oil
• Salt/pepper

 

1. In a large saute pan drizzle some olive oil.

 

2. Salt and pepper your chicken and brown on both sides. Remove

 

3. In same skillet saute the eggplant, zucchini, squash, and peppers.

 

4. Add in diced garlic and white wine. Simmer until the wine has begun to half.

 

5. Place chicken back in. Pour in heavy cream and rosemary.

 

6. Bring to simmer over low heat. Cover and simmer for about 15-20 minutes stirring occasionaly.

 

7. Salt and pepper to taste and serve over rice or pasta.

 

     This was an amazing and delicious dish. Easily made one weeknight and definitely has become a favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-4

Italian Roma Beans

Roma Beans

 

     Italian Roma beans are a flat wide green bean that I have grown up with and is always in my mother’s house or in my own. The do not different much from regular green beans, however are just much wider and flatter. My family has always served them as a typical side dish with meats and pastas. The taste is so good and the time it takes to make them is very easy. Just add a little olive oil and fresh garlic, sauté, and serve. Viola!, a simple and yet very delicious side dish you can serve with any meal. This will quickly become your go-to way of cooking green beans and hopefully you give Roma beans a try.

 

Ingredients:

• 1/2 - 1 lb Roma Beans
• Olive Oil
• Water
• 1 lg clove garlic

1. Make sure you pick and snap both ends of the fresh Roma  beans

2. Rinse and place in a pot just covered enough with water.

3. Simmer on high heat for about 30 minutes or longer until just tender

4. Remove from water. In same pot drizzle about a  1/3 cup olive oil.

5. Toss in about a full large clove of diced garlic. Toss the beans in the oil and garlic.

6. Simmer on low for about 15 minutes until fragrant and even more tender.

(Hint: continue to watch so not to burn the garlic)

Prep Time: 10 minutes
Cook Time: 45-60  minutes
Serves: 2-4



Simple Bolognese

 

Bolognese

 

 

     Bolognese, or ragu' alla Bolognese, is a traditional meat based sauce from the Bologna area of Italy. In the United States most people typically think of this sauce as a standard sauce to put on spaghetti. Typically we just call it “spaghetti sauce” or “meat sauce”, however in Italy and in any typical Italian American home there is no such thing. Any sauce you place on spaghetti can be called spaghetti sauce. Sauces are made specifically without the name of the pasta you are placing it on. In Italy Bolognese is typically served with a thick wide noodle called Tagliatelle. However in this recipe I just used simple rigatoni pasta and made a quick and simple Bolognese sauce with some already made from fresh tomatoes marinara. The dish is not one of my favorite, I typically do not chose a meat sauce, however is good in its own right. I hope this clears up the differences to sauces in Italy. I hate seeing in the stores marinara labeled as “Spaghetti sauce” or one labeled “Meat sauce”. It burns me badly. LOL. So anyways here is a quick and delicious take on Bolognese sauce.

Ingredients:

 

• 1/2 lb ground beef
• 1/2 lb ground sausage
• 2 cups marinara
• 1/2 diced onion
• 1 stalk finely diced celery
• 1 clove garlic
• 1 bay leaf

 

1. In large skillet brown both beef and sausage until cooked through. Sit aside to drain.

 

2. In same skillet in a bit of olive oil saute the onion and celery until translucent.

 

3. Toss in garlic and saute until fragrant.

 

4. Place meat mixture back in and stir in the marinara.

 

5. Toss in the bay leaf and simmer covered on low for about 15 minutes.

 

6. Serve with tagliatelle or any pasta of your choice.

 

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 2-4

 

 



 

 

Ratatouille

Ratatouille

 

 

     What is ratatouille? Have you seen that cartoon movie with the little rat? Well, they end up making this famous traditional French stewed vegetable side dish. Beautifully presented as layers and packed full of flavor, this dish is so easy and delicious that you will make it as much as possible. Especially if you have a garden full of fresh vegetables, this dish is easy to make and will feed a lot of your family. I was surprised how quick and easy this dish was. I was also surprised it turned out so pretty too. Ratatouille.

 

Ingredients:

• 2 small zucchini
• 2 small yellow squash
• 2 orange bell peppers
• 1 small eggplant
• 2-3 small tomatoes
• 1/2 12 oz can tomato sauce
• Garlic
• Onion powder
• Olive oil
• Herb de Provence
• Goat cheese

 

1.       Slice all vegetables into ½ inch thick slices. Slice pepper into ½ slice rings. You can even cut them in half if they do not fit the same size.

2.       Take half can of tomato sauce and pour into 9x13 pan.

3.       Sprinkle some garlic and onion powder

4.       Begin layering each vegetable in a sequence until all has been used up or no more room. (See picture)

5.       Drizzle with some olive oil and sprinkle some Herb de Provence.

6.       Cover with parchment paper or tinfoil.

 

7.       Bake covered for 45 minutes in 375 degree oven.

8.       Sprinkle with some fresh goat cheese and serve.

     That is it! Simple delicious and full of flavor. A simple French dish that anyone can make and will not be intimidating to do.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4+

 

 

Momma's Macaroni Salad

Momma's Macaroni Salad

 

 

     What says summer better than an old fashioned BBQ? Right! You gather together with friends or family. Everyone prepares something. There is the chicken, burgers or dogs on the grill, the potato salad, the fries and the brews, but what about the favorite standby of macaroni salad? Who is going to make it this year? Is it mom with her amazing yet so simple recipe or your best friend? How about you this time! Well here is a simple yet delicious recipe that is actually my mother’s. She has always made this. So easy and so delicious that once you get the hang of it, it becomes second nature. This macaroni salad will definitely become your go to dish for summer gatherings and picnics. Please enjoy my Momma’s Macaroni Salad.

 

Ingredients:

• 1 cup uncooked macaroni pasta
• 1 hardboiled egg
• 4 small sweet pickles
• 1 tomato
• splash of red wine vinegar
• 1/2 cup miracle whip
• 1 tbs yellow mustard
• salt/pepper
• dash of paprika

1.       Cook macaroni as directed and rinse under cold water

2.       Boil egg and dice up

3.       Dice tomato and pickle up into small chunks

4.       In a large bowl combine macaroni, egg, pickle and tomato

5.       Mix in the miracle whip, yellow mustard, and salt and pepper to taste.

6.       Dash some paprika on top for looks.

Simple, delicious, and will definitely become your macaroni salad favorite. Enjoy!

 

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4

 

 

Bacon and Caramelized Onion Flatbread

Bacon and Caramelized Onion Flatbread

     This recipe was inspired by a friend of mine on Google+ Brittany M who had created some wonderful looking flatbread recipes. I wanted something that I had sort of had out in California on my last trip out there in February to visit some family and friends and to just get away from the blistering cold that is West Virginia in the winter. I had had this wonderful simple caramelized onion and ham recipe at my friend Andrea’s mother’s house. We had gone over there to visit her as it was the first time I was meeting her mother. She had some wine for us and this delicious little baked flatbread as we sat in the living room and chatted and got to know each other. Upon arriving back in West Virginia I had been craving this simple dish but kept putting it off until I could find the time to create it and find a good flatbread recipe that wouldn’t be difficult. Low and behold my friend on one of my food communities had posted one and was very generous enough to give me her recipe.

     This simple and easy flatbread is so good either right out of the oven or the next day as a simple snack out of the fridge. The creaminess from the ricotta, the sweetness from the honey and caramelized onions and the saltiness from the bacon add the perfect combination of flavors in one bite. The most time consuming part of this recipe is standing there and caramelizing the onions but it is so worth it. Please enjoy my take on Bacon and Caramelized Onion Flatbread.

Ingredients:

Flatbread recipe:

 Serves: Makes 2 flatbreads

• 3 cups all-purpose flour
• 1 package active dry yeast
• 2 tbsp. vegetable oil
• 2 tsp. kosher salt
• 1 tbsp. granulated-sugar
• 1 cup warm water (110 degrees)

 

Directions:

1. Combine yeast and water in mixer fitted with a dough hook. Let stand a minute or two.

2. Add in flour (start with 2 ½ cups and add in more if needed), salt, sugar and oil. And start mixing.

3. Mix to combine, about 2-3 minutes. If dough is sticky add in remaining flour, and continue mixing for about 8-10 minutes until smooth and elastic.

4. Place in an oil bowl and cover with plastic and let sit 30 minutes.

( I cut the recipe in half to make only one flatbread)

(Brittany M’s link to her website below)

Topping:

 

• roughly 8oz ricotta
• thyme
• rosemary
• salt/pepper
• honey
• olive oil
• 7 slices bacon
• 1/2 white onion diced

1.       In a large skillet brown and cook bacon until crispy and remove and drain on paper towel lined plate.

2.       In same skillet sauté diced onions on low heat until nice and brown and the caramelized has finished. (Hint: I add a little sprinkle of sugar to help out the process)

3.       Take ricotta cheese and mix in a bowl with a little salt, pepper, pinch of thyme powder, pinch of rosemary, and drizzle of honey.

4.       Now I rolled out the dough for the flatbread, drizzled a bit of olive oil over. Dimpled with my finger tips and spread the ricotta mixture over top.

5.       Placed the onions and crumbled bacon evenly over the top of the ricotta mixture.

6.       Placed in a 400 degree oven and baked for about 25 minutes until the flatbread was crisp and brown. Drizzle with some honey and serve once cooled.

     This flatbread was so good and had to share it with my friends down at the river the next day. I would possibly recommend cooking the flatbread a bit before placing the toppings on just to make sure the crispiness was even. Fantastic dish and very appreciative to Brittany for giving me the recipe and to Andrea and her mother for serving it to me the first time.

 Prep Time Total: 1 hour ½

Cook Time: 25-30 minutes

Serves: 2-4

 

Brittany M’s blog: http://cookingwithbrittany.com/

Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

 



 

     The sun has begun to set over the Mediterranean Sea. It is slowly sinking under the cover that is the blue green ocean of a blanket. The sky is a beautiful collage of reds and oranges. You are perched just comfortably at a little table overlooking the scene on a little white balcony. You can hear the sound of the waves gently hitting the rocks and cliffs below. A few boats are still out in the bay drifting by and you can faintly hear them buzzing. A soft accordion music is playing from inside the cobble stoned restaurant. There  is a sweet smell of fresh flowers and lemons in the air. No it is not coming from an arrangement on your table but rather the natural smell of the tiny village you have decided to claim. A lemon tree sits beside your table along with the fresh flowers growing on the side of the cliff that tickle your nose. The air is warm and a bit humid but with the breeze coming in off the water it is fresh and calming. You take a small sip from the wine glass that has been given to you by the lovely dark haired waitress that greeted you. What could be  more perfect? And then it happens…. The lovely dark haired lady is returning to your table and bringing you a small plate with what looks like some fried little sticks. She lays them in front of you and gently says, “Boun Appetito”. You respond with a nervous, “Grazie” as she saunters away smiling. You take a bite and the most wonderful thing happens. Your mouth is met with a fantastic combination of the cheese and herbs stuffed inside and the crispiness from the coating. You savor the taste of this simple appetizer  that you cannot wait to eat more of it. You sit back, smile, and know that you are in heaven.

     Stuffed Zucchini Flowers; this is what I think of  when I eat, Stuffed Zucchini Flowers. I had them on one of my trips to Italy. Specifically the Amalfi coast which is the description above. Now as it turns out, my mother and grandmother used to make this a lot, but low and behold they never did for me and my siblings. (A nice little piece of information I would have liked to have known as  a child). My mother says that grandma just stopped making them and she did too. Just one of the things I guess they decided to not continue down the tradition line. Oh well, I digress. Either way, they are now being brought back to the family. Stuffed Zucchini Flowers

Ingredients:

• 24 zucchini flowers
• 1/2 block of cream cheese
• 8 oz ricotta cheese
• 1 tbs Italian herb seasoning, (I just used a combo bottle of basil, oregano, garlic, parsley, etc)
• lemon juice
• salt/pepper
• 1 cup flower
• 1 cup water

1. Rinse and remove the outer green around the base of the flowers and remove the inner stamen. (Be care not to break through the blossoms.

 

2. Paper dry the blossoms until all the water is gone

3. Combine the softened cream cheese, ricotta, and herb mixture together. Taste and add salt and pepper for your flavor and a little lemon juice.

4. Now carefully stuff a bit of the mixture into each blossom. You can use a pastry bag so as to make it easier.

5. Combine the flour and water mixture and add a little salt. Carefully take each zucchini blossom and twist the ends of the petals together to seal the inside mixture and dredge each one in the flour water mixture. Let excess drain off.

6. Now in a deep fryer or in a skillet with about 2 inches of oil heated over medium high heat drop a blossom into the oil one at a time. Careful not to overcrowd the oil. I usually only fry about 3 at a time.

7. Fry for a couple minutes on each side until golden brown. Remove and let drain on a paper towel lined plate.

      That's it. Simple, delicious, flavorful, and so easy to make. These brought me back to my time on the Amalfi coast. A fantastic little appetizer that everyone will love. Hope you enjoy!

Prep time: 30 minutes
Cook Time: 15-20 minutes
Serves: 4-5

 

Summer Sausage Simmer

Sausage Summer Simmer

 

 

 

      Ever have those evening where you just have no idea what to make? You open your fridge and freezer and just stand there…….Thinking about what you could possibly put together that would help your craving. Do I want chicken? No! Do I want burger? No! Do I want something simple like cereal or and boxed meal? No! No! And no!. Then you see some Italian sausage. You think I could sauté them add some fresh garden vegetables and make a simple skillet simmer. Exatcly!! And you have a completely new and exciting dinner meal that you can add to your recipe box.  Summer Sausage Simmer.

 

Ingredients:

• 4 Italian sausages
• Garlic
• 1 Zucchini
• 1 squash
• Small bulb of fennel
• Handful of small yellow potatoes
• ½ cup chicken stock
• ½ cup white wine
• Olive oil
• Salt/pepper

 

1.       Dice the sausage into bite size pieces. Sauté in a skillet in a little olive oil over medium high heat until browned.

2.       Remove and set aside. In same skillet sauté diced zucchini, squash, diced fennel bulb, and bite size potatoes.

3.       Pour in the chicken stock and white wine.

4.       Add back in the sausage and salt and pepper.

5.       Cover and simmer for about 20-25 minutes on low until all ingredients are cooked through

 

     This little simmer pot was fantastic. I served with a spinach salad on the side. Fulfilling and delicious.

Prep Time: 15 minutes

Cook Time: 30  minutes

Serves: 2-4