Pratola Riso and Radicchio

    While visiting family again this year in Pratola Peligna, Italy, we were served this beautiful, yet odd color dish of rice. It was sat on a plate in a square and looked quite like a rice crispy treat, however purple and definitely not a sweet dessert. After taking the first bite, the bursting flavors in your mouth were amazing. This rice dish was definitely a highlight of the meal that evening and I just had to recreate it when I got back to the States. Pratola Riso and Radicchio.

Ingredients:

• 2 1/2 cups Arborio rice
• 3 tbs olive oil
• 2 tbs butter
• 1/2 white onion diced
• 2 1/2 cups chicken broth
• 1 small head radicchio diced
• 3 cups red wine
• 1 cup grated Parmigiano
• 1/2 cup shredded mozzarella
• Salt/pepper

1. In a large saute pan melt butter and oil until just hot enough.
2. Saute onion until translucent.
3. Stir in rice and let it just start to brown and soak up the butter, oil, and onion.
4. Slowly start stirring in the wine about a cup at a time until the rice begins to soak it up and you need to add more. Continue stirring.
5. Next, start adding in the chicken broth the same way. Continue stirring and standing over the stove as this process may be lengthy but well worth it.
6. Once all the liquid is absorbed. Turn off heat and stir in 1/2 cup Parmigiano until incorporated.
7. In a 9 x 13 inch greased baking pan spread the rice mixture.
8. Top with the mozzarella and the last of the 1/2 cup Parmigiano. Bake in 350 degree oven for about 15 minutes.
9. Let cool, slice and serve.

This side dish, antipasto, etc., was amazing and your quests will love the flavor of it.

Prep Time: 5 minutes
Cook Time: 35-40
Serves: 4 +

Tuscan Olive Crostini

   

     While on my travels in Italy this year I had the great opportunity of staying in a wonderful old farmhouse on the grounds of an old castle in the hills of Tuscany. Castello Del Trebbio, which grows and supplies their own olives, wine, and vegetables. During our wonderful tour of the castle and the old cellars that are used to make wines and olive oil, we had a fantastic wine and oil tasting accompanied by little crostini that paired perfectly with each wine. One of the crostini that stood out the most to me was a very simple one made of just a few ingredients. Although so simple in its composition the flavor was like nothing I had ever had before. Maybe it was the wine, maybe it was the freshness of the olives picked and made on site, but whatever it was this little appetizer was coming home with me. Tuscan Olive Crostini

Ingredients:

• Small crusty baguette loaf
• 10 oz black olives
• Zest 1 small orange
• Olive oil
• Small handful chopped basil

1. Slice loaf into little crostini rounds. Drizzle with olive oil and bake in 350 degree oven until lightly brown.
2. Meanwhile in a food processor combine olives, zest of orange, small handful of fresh basil leaves. Drizzle in olive oil until you have consistency to spread.
3. Spread over each slice of bread and serve.

     This simple appetizer, (antipasti), is so flavorful. The combination of olives, orange, and hint of basil with some good olive oil are a party in your mouth. I served these at a party I had and not a single one was left. People raved about them.

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive: 10 minutes
Serves: 4+

Creamy Balsamic Pork Chops

     Here is another dish I created by using one I found on the Internet and making it my own. Quick, easy, and packed full of flavor. Creamy Balsamic Pork Chops.

Ingredients:

• 5 boneless pork chops
• 2 tbs balsamic 
• Clove garlic minced
• 1 tbs butter
• 1 tbs olive oil
• 1 small shallot chopped
• 1/2 cup chicken stock
• 1/2 cup cream
• Pinch Italian seasoning
• Fresh parsley chopped
• 1/2-1 cup mushrooms
• Flour
• Salt/pepper

1. In a large skillet melt butter and olive oil over medium high heat.

2. Saute shallots and mushrooms until tender.

3. Toss in garlic and saute.

4. Toss pork chops in flour and brown in pan on both sides.

5. Pour in the chicken stock and cream. Stir until mixed and bring to slight simmer.

6. Mix in the balsamic vinegar, Italian seasoning, and chopped fresh parsley. Cover and simmer for about 10-15 minutes.

This pork chop meal was perfect for a quick and delicious weeknight dinner. Enjoy!

Original blogpost I got the recipe from was www.saltandlavender.com. A good recipe if you ask me.

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4+

Honey Garlic Herb Roasted Chicken

 

 

     Got this recipe from the Internet and made it my own. Wanted a delicious and crisp roasted chicken with a great burst of flavor. Honey Garlic Herb Roasted Chicken.

 

Ingredients:

 

• 5 lb whole chicken
• 3 large cloves garlic minced
• 1/3 cup honey
• 1 tbs herb di province
• 1 small onion chopped
• 3 tbs olive oil
• 2 bay leaves
• 1/4 tbs paprika
• 1 lemon juiced
• 1/3 cup orange juice
• Broccoli
• Carrots
• Potatoes

 

1. Combine honey, minced garlic, chopped onion, herb di province, olive oil, bay leaves, paprika, lemon and orange juice in a small bowl and whisk together.
2. In a large freezer bag place whole chicken and pour in the bowl of ingredients. Zip shut and place in fridge overnight. Rotate at least once.
3. when ready to cook, preheat oven to 350 and take chopped broccoli, carrots, and potatoes into the base of a roasting pan. Place chicken on top and pour in the marinade.
4. Cook covered for 1 hour. Remove cover and let the top brown. Half way through a second hour turn chicken over so the other side also gets brown and crisp. Cooking time may vary from 2 hours to 2 1/2.

 

Prep Time: 15-20 minutes
Cook Time: 2- 2 1/2 hours
Serves: 4+

 

This chicken was so juicy and the flavor combination of the herb di province and honey was fantastic! Highly recommend.

 

(Hint: depending on how well you want your vegetables cooked, you could put them in later on through the cooking process. I used fresh vegetables so they actually turned out still tender and perfect).

Orange Basil Pound Cake

     Was watching the Foodnetwork and they were having this competition of bakers combining sweet and savory into birthday cakes. They had to use a certain herb in their concoction. So I decided to create my own version and thought what better herb to use than basil. Now I'm probably going to get some slack for this but I used a store bought pound cake box mix to start this recipe. So here goes; Orange Basil Pound Cake.



Ingredients:
1 box store bought pound cake mix


1 bundle fresh basil
1 orange
Powdered sugar
Milk




1. Follow directions of pound cake mix box.
2. Chop up very finely all of the basil leaves with exception of 3.
3. Mix into the cake mix batter.
4. Add in zest from 1/2 orange.
5. Bake according to directions.
6. Meanwhile take 1/2 cup water and dissolve 1/2 cup sugar over medium low heat to create simple syrup.
7. Toss in the 3 left over basil leaves to infuse into the simple syrup.
8. Combine some milk and powdered sugar to create a thick icing. Mix in the other half of orange zest.
9. Once the cake is cooled take a pastry brush and spread on some of the basil syrup on top of the cake.
10. Take the powdered sugar icing and drizzle over the top. Let cool.


Prep Time: 10 minutes
Cook Time: according to box
Serves: 4+


This cake was a gigantic hit at my family's Easter brunch this. Some were hesitant to try a cake made with basil, however when they took their first bite they were so amused at the fantastic combination of flavors.

Italian Wedding Soup (Minestra Maritata)

 

 

     Italian Wedding Soup has nothing to do with weddings or any kind of celebration. The literal translation, Minestra Maritata, means soup that is married together. Basically it just means the ingredients "wed" well together into a delicious warming and hearty soup with the best flavors.

 

Ingredients:

 

• l/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup parsley
• 1/2 cup shredded mozzarella or Romano
• Salt/pepper
•  
• 24 oz chicken stock
• 1/ carrot chopped
• 1 stalk celery chopped
• 1/2 white onion chopped
• 1 bunch greens, (I use escarole, kale, chard)
• 1 cup orzo or acine di pepe

 

1. Combine ground beef, sausage, egg, bread crumbs, parsley, shredded cheese and salt and pepper. Form into small meatballs.
2. In 350 degree oven bake on baking sheet for 30 minutes.
3. Meanwhile in a large stock pot drizzle some olive oil and saute the onion, carrots, and celery.
4. Mix in torn greens and saute until wilted.
5. Pour in the chicken stock and bring to a simmer.
6. Toss in the meatballs and continue to simmer for about 20 minutes.
7. 10 minutes before serving stir in the pasta of choice such as orzo or acine di pepe.

 

This soup's flavors are the perfect meal for not only a cold winters night but anytime of the year.

 

Prep Time: 15 minutes
Cook Time: 30 plus 30-40
Serves: 4+

 

 

 

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Hand Cut Tagliatelle With Steak And Mushroom Sauce

     Was craving a new pasta creation that would knock my socks off. Came up with this one just wondering around my kitchen and rummaging through my fridge. This was an amazing fulfilling pasta dish. Tagliatelle With Steak And Mushroom Sauce.

Ingredients:

• 1 small beef roast cut into thin strips
• 1 cup diced mushrooms of choice
• 1/2 small white onion diced
• 1 clove garlic chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 tbs tomato paste
• 1/2 cup diced parsley
• 1/3 cup grated Romano cheese
• 4 eggs
• 16 tbs flour

1. Combine the eggs and flour in a large bowl and kneed into a ball. Set in refrigerator for at least an hour wrapped in foil.

2. When ready take out and place on floured surface. Cut into 2 equal parts and roll out flat to the thickness you would like your noodle to be. Carefully flour both sides of the rolled out dough. Fold up, or roll up into a log and slice your noodles off. (Refer to picture below). Sit aside to cook in boiling water.

3. Meanwhile In a large saute pan drizzle a little olive oil and brown your cut strips of beef. Remove and place on a plate.

4. In same pan, saute your mushrooms, onion and garlic until fragrant. Pour in white wine to deglaze.

5. Toss back in the beef and add in tomato paste and stir around.

6. Pour in cream and diced parsley and bring to a low simmer. Mix in the Romano cheese, cover and simmer for about 10 minutes stirring regularly.

7. Cook pasta in boiling water and stir into beef sauce.

This was a great creation full of flavor. Give it a try!

Prep Time: 15-20 minutes
Cook Time: 15-20
Serves: 2+

Armenian Chicken Kebab

 

 

In the spirit of my DNA results again, I took a try at a traditional Armenian dish. Kebab! The combination of the spice flavors with the creamy yogurt and lemon juice was amazing.

 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 cup Greek yogurt
• 1/4 cup lemon juice
• 2 tbs Olive oil
• 1 tbs ginger powder
• 1 tbs salt
• 3 tbs smoked paprika
• 2 tsp minced garlic
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 small eggplant
• Extra olive oil
• Salt/pepper

 

1. Cut chicken into bite size cubes.
2. Whisk together the yogurt, lemon juice, oil, ginger, salt, paprika, garlic, black pepper, cumin, and cayenne in a bowl.
3. Toss chicken in bowl and cover with plastic wrap and let marinate overnight.
4. When ready to cook take eggplant and cut into bite size chunks. Drizzle with some olive oil and thread onto a skewer.
5. Take chicken and do the same thing.

 

(Do meat and vegetable on their own skewer. It is a misconception here in the USA, that we typically see alternating vegetable and meat. This is not how it is to be done based on cooking differences.)

 

6. Cook over a hot grill alternating and turning to cook on all sides and get those good grill marks.
7. Serve with a side of yogurt sauce or just on their own.

 

This true Kebab was amazing!!! So much flavorful than anyone I have gotten in any restaurant.

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Inactive Time: Overnight
Serves: 2+

Moroccan Orange Cake

 

    In the spirit of researching my family's DNA we discovered, as most of the population of the world would too, that there are parts of our Italian/Irish DNA that can be traced back to Africa. For ours it was specifically Morocco. So in the spirit of fun and trying new things I give you my take on a traditional Moroccan Orange Cake.

 

Ingredients:

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 2 cups flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup fresh orange juice
• 2 tbs orange zest
• 1 tsp vanilla
• Powdered sugar

 

1. Preheat oven to 350 degrees. Grease a Bundt pan.

 

2. In a large bowl beat together to eggs and sugar until creamy.

 

3. Mix in oil.

 

4. Mix in flour, baking powder, and salt in batches until smooth.

 

5. Mix in the orange juice, zest, and vanilla.

 

6. Pour into baking pan and bake for 30-35 minutes.

 

7. Cool, slice, and serve with some powdered sugar sprinkled on top.

 

    This cake was amazing. It was good as a dessert, a side snack with a nice cup of hot tea, or I would even go as far as a nice little breakfast as you are running out the door. Perfectly flavored with natural orange and not too sweet. Definitely putting this on my dessert list for future events.  So easy and quick to make.

 

Prep Time: 5 minutes
Cook Time: 30-35 minutes
Serves: 4+