Food!!

Roasted Tomato and Poblano Salsa

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We have an abundance of tomatoes right from our garden.  They’ve provided a great amount of homemade sauce and tomato jam; not to mention their juicy goodness on a salad.  Another great option to add to this list is salsa. Instead of just chopping it up and putting it in the blender I went ahead and roasted my ingredients. I had poblano peppers from the garden and added them to the mix. There is nothing like fresh homemade salsa. You can control the salt and spice intake, and it’s so much more refreshing. I ended up with 2 mason jars of homemade salsa.  These will store in the refrigerator for up to 2 weeks.

Ingredients:

15 tomatoes, cut into quarters
1 large onion, cut into quarters
2 large poblano peppers, cut in half
Salt & pepper, to taste
Crushed red pepper flakes, to taste 1/2 cup evoo
3 garlic cloves
1 cup cilantro

Preparation:

Preheat oven to 375 F degrees

Add tomatoes, onions and poblanos to a baking sheet and drizzle some evoo and season with salt and pepper. Place in the oven for about 25 minutes.

After 25 minutes set the tomatoes, onions and poblanos aside to cool a bit. Now add them to the blender with the cilantro, garlic, evoo and crushed red pepper flakes. Blend until desired consistency. Enjoy!

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

Feed Me Phoebe: Steamed Clams with Chorizo, Tomatoes and Kale
The Mediterranean Dish: 10 Fresh Tomato Recipes with a Mediterranean Twist
The Mom 100: Pasta with Fresh Tomato Sauce
Homemade Delish: Roasted Tomato and Poblano Salsa
The Wimpy Vegetarian: Easy Summer Tomato Tart with Artichoke Spread
The Heritage Cook: Tomato and Cucumber Summer Salad (Gluten-Free)
Devour: Praise Caprese with 6 Twists on Tomato Salad
Healthy Eats: How to Use Up Your Last Batch of Fresh Tomatoes
Creative Culinary: Fresh Tomato Summer Pie
In Jennie’s Kitchen: Classic Caprese Salad
Napa Farmhouse 1885: Tomato, Peach & Melon Salad
Taste with the Eyes: For Tomato Lovers Only
FN Dish: The Best Fresh Tomato Recipes You to Make, Like, Right Now

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Food!!

Loaded Baked Potato Salad

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I’m not sure about you but we have lots of BBQ parties to go to this summer; including some of our own.  A staple at a lot of BBQs are potato salads.  Some people have recipes that have been passed down and some are very traditional.  For this potato salad I wanted to turn it up a bit.  I have seen lots of loaded baked potato salads out there, but it seemed like something was just missing so with this recipe I added broccoli florets. It can be served warm or cold, and is so delicious it will not disappoint.  I hope everyone is having a great summer.

Ingredients:

8-10 red skin potatoes
Salt & pepper, to taste
1 cup mayonnaise
1/2 cup sour cream
1 cup sharp cheddar cheese
12 pieces cooked turkey bacon, crumbled
1/4 cup chopped chives
2 cups cooked broccoli florets, chopped
Dash of EVOO, optional

Preparation:

Place the potatoes into a large pot.  Bring to a boil over medium-high heat cook for about 20-25 minutes, until tender. Drain the potatoes, and allow to cool to room temperature. Cut into cubes and place into a large bowl.

Next add all of the remaining ingredients and toss together until well incorporated. Place in a serving dish and serve.

Check out the other great dishes from this week’s Food Network Blog #summersoiree below:

The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right

 

Food!!

Italian Cioppino Soup

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It’s officially winter, and soup is in full effect in our house. I grew up with my dad making soups all the time, and this was one of them. It’s called cioppino, an Italian American seafood soup or stew. It’s a one pot delight. Enjoy and hope your keeping warm. 

Ingredients: 

1 lb cod, cut into chunks 

1 lb mussels, scrubbed 

1 lb shrimp, peeled and deveined 

1/4 cup tomato paste 

2 piece celery, chopped

1 1/2 cups dry white wine 

5 cups vegetable stock 

1 bay leave 

5 garlic cloves, minced 

1 28oz can diced tomato 

1 teaspoon crushed red pepper, more or less to taste 

Salt & pepper, to taste 

2 tablespoons extra virgin olive oil 

Preparation: 

In a large pot on medium heat add olive oil. Add onions, celery and sauté for about 5 to 6 minutes until translucent. Next add garlic, salt, pepper flakes and tomato paste and diced tomato, cook for about 3 to 4 minutes. Now add the stock, wine and bay leaf. Cover and reduce heat to medium low. Simmer for 25 to 30 minutes so flavors combined. 

Next add mussels to broth and cook for about 5 minutes until mussels begin to open. Finally add shrimp and fish cook for an additional 5 to 6 minutes. Season with additional salt and pepper to taste, stir. 

Serve with a drizzle of olive oil and a slice of Italian bread. 

Check out the other great dishes from this week’s Food Network Blog #comfortfoodfeast below:

The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls

 

Food!!

Cauliflower Au Gratin

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Creating different sides for a meal can be fun. You can be very creative with different vegetables and toppings. Luckily my kids love pretty much anything, so it makes my life easier when creating a side. Cauliflower was the vegetable of choice this week, and I wanted it to be creamy like a potato au gratin. This is a super easy side that you can add to any dinner or dinner party. For one of the toppings I had to use bacon, and you can never go wrong with bacon. Enjoy.

Ingredients:
1 head cauliflower, trimmed and cut into florets
1 cup Panko bread crumbs
Salt & pepper, to taste
1 1/2 cups sharp cheddar, or cheese of choice
1 1/4 cup heavy cream
2 tablespoons all purpose flour
1 cup crumbled cooked bacon, optional

Preparation:

Preheat oven 375 F degrees.

Bring a large pot of water to a boil. Add cauliflower florets to water. Cook for about 3-4 minutes, remove and place in ice cold bowl of water (this will stop the cooking process). Set aside.

In another large bowl whisk together heavy cream, cheese, S&P and flour until well incorporated. Next drain cauliflower from cold water and place into the cream mixer. Toss everything together. Pour into baking dish. Top with Panko. Bake for 35-40 minutes. Remove from oven, top with bacon and server.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

Feed Me Phoebe: Paleo Cauliflower Mashed Potatoes with Pumpkin Seed Scallion Pesto
The Heritage Cook: Easy Roasted Whole Cauliflower with Sriracha Butter (Gluten-Free)
Dishin & Dishes: Cauliflower Steaks with Curried Coconut Puree
Homemade Delish: Cauliflower Au Gratin
Healthy Eats: 6 Classic Comfort Foods with a Cauliflower Twist
Creative Culinary: Roasted Cauliflower with a Parmesan and Cheddar Cheese Frosting
Napa Farmhouse 1885: Six Recipes To Make You Fall In Love With Cauliflower
Elephants and the Coconut Trees: Cauliflower Patties
Taste with the Eyes: Grilled Eggplant Pizza with Low-Carb Cauliflower Crust
FN Dish: 6 Ways Cauliflower Can Stand In for Other Favorite Foods

Food!!

Warm Pumpkin Salad

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Pumpkins are a staple for fall decor and food. I love everything pumpkin.  I’m that person that will have everything pumpkin as soon as October hits. I love to incorporate it in my cooking. I’m lucky enough that my store carries per cut and peeled pieces.  I like to make warm salads during the cooler months.  I figured this would be the perfect one to share. I hope you enjoy.

Ingredients:

1/2 cup pancetta, cubed
1 fennel bulb, sliced
2 whole Artichoke hearts, cut into wedges
2 lbs pumpkin, peeled, seeded and cut into desired pieces
Salt & pepper, to taste
1/4 cups extra virgin olive oil
1/2 cup fresh parsley, chopped

Preheat oven to 375 degrees.
In a baking dish add pumpkins and Artichoke hearts. Season salt, pepper and 1/4 cup olive oil. Place in the oven for 1 hour or until pumpkin is tender. Set aside.

In a medium skillet on medium heat add pancetta, cook until crispy. remove and place on paper towel to absorb any oils. In the same skillet add the fennel into pancetta oil. Season with salt and pepper. Cook for about 3 minutes. Remove from heat. Set aside in large bowl. Add the pumpkin, artichokes and parsley. Toss together.

Dressing:
1/2 cup apple cider vinegar
1 cup extra virgin olive oil
Salt and pepper, to taste
1/4 cup molasses
1 tablespoon lemon juice
1 garlic clove, minced

Preparation:
In a medium bowl add apple cider begin to whisk in olive oil. Whisk consistently. Season salt and pepper. Add garlic, lemon juice and molasses. Keeping whisking for another 2 minutes. Pour over pumpkin and veggie mix. Toss everything together. Top with crispy pancetta. Place in serving dish and enjoy.

P.S. This is a perfect dish for thanksgiving.

Check out the other great dishes from this week’s Food Network Blog #fallfest below:

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

Food!!

Festive Champagne Punch

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Give a final burst of summer this Labor Day weekend with this delicious Prosecco punch. It’s packed with flavor and super refreshing on these last couple days of heat. This drink would actually be really enjoyable around the holidays too. Feel free to add your favorite fruits. Your guests will be coming back for more, so make sure to stock up.

Ingredients: 
1/4 cup private stock dark rum 
1 whole bottle of prosecco 
1/2 grapefruit, sliced 
1 cup fresh raspberries 
1 can of Sanpellegrino Aranciata Soda Pomegranate and Orange
Fresh basil leaves, optional for garnish 
Preparation: 
Pour all of the above ingredients in a punch bowl or a large pitcher, stir, garnish, pour and enjoy. 
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Lemon Bowl: Lemon Garlic Chicken Kabobs
Bacon and Souffle: Roasted Shrimp Orzo
The Hungry Traveler: Ginger Vanilla Fruit Salad
Homemade Delish: Festive Champagne Punch
Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
Creative Culinary: Zucchini and Cream Cheese Casserole
TasteBook: Apple-Pecan Chicken Salad
Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
Domesticate Me: Lobster Avocado Toast
Taste with the Eyes: “Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
Red or Green: Spicy Greek Chickpea Spread
The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
The Mom 100: Yogurt Berry Pops
FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

 

Food!!

Bite Size Peach Panini

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Panini sandwiches are always fun to create; from to sweet to salty or in this case both. Peaches are in full bloom right now and are one of my favorite fruits. I wanted to highlight them in this recipe giving it the perfect combination of sweet and salty. Once you take a bite into this panini your mouth will be bursting with flavors from the saltiness of the prosciutto, the creaminess and sharpness of the Gorgonzola cheese, the sweetness of the peach and the crunchy and buttery taste of the ciabatta bread. Cutting them into halves or into fours will be the perfect bite size start to any party. I hope you enjoy.

Ingredients: 
8 slices ciabatta bread 
2 tablespoons unsalted butter, for spreading on bread 
1 to 2 peaches, sliced into thin wedges 
2 cups Gorgonzola cheese crumbles 
4 slices prosciutto 
 
Preparation: 
 
Get the panini press nice and hot. Next take the pieces of bread and spread the butter on the outer part of the sandwich. Now add some Gorgonzola cheese, slices of peaches and finally one slice of prosciutto. Close the panini and put on the hot press for about 4-5 minutes, until toasted and golden brown.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Virtually Homemade: Mixed Summer Fruit Baked Oatmeal
Homemade Delish: Bite-Sized Peach Panini
The Heritage Cook: Grilled Chicken with Peach Chimichurri Sauce (Gluten-Free)
Weelicious: Peach and Ricotta Crostini
Creative Culinary: Fresh Peach and Bourbon Upside Down Cake
Napa Farmhouse 1885: Chocolate Dipped Peaches with Sea Salt
Red or Green: Summer Peach & Tomato Salad
The Mom 100: Sour Cream Peach Cobbler
Domesticate Me: Peach Crumble Smoothie
Daisy at Home: Creamy Peach Popsicles
In Jennie’s Kitchen: Six Ways to Savor Peaches
Healthy Eats: 7 Healthy Ways to Use Peaches in Their Prime
Taste with the Eyes: Grilled Peach Salad, Over-The-Top Maple Bourbon Dressing
Swing Eats: Grilled Peaches with Greek Yogurt, Honey, Lime Zest, and Vanilla
Dishin and Dishes: Bacon Wrapped Grilled Peaches with Goat Cheese and Aged Balsamic
FN Dish: 8 Juicy Ways to Eat Peaches Before They’re Gone

Food!!

Chipotle and cherry BBQ ribs

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I can’t believe summer is almost over, but bbq season runs year round in my household. I asked my kids the other night what they wanted me to make on the grill. The response was an enthusiastic “RIBS!” One of the things I tell people when making ribs is go low and slow. It’s not a complicated thing.  It just takes patience.  I didn’t want to make a traditional bbq sauce. I wanted a sweet, smoky, spicy flavor.  And what better combo than chipotle and cherries? It turned out with the perfect balance of sweet to spice so that anyone can enjoy. It was a match made in heaven. 

 BBQ sauce Ingredients: 
1 cup ketchup 
1/2 cup light brown sugar  
1/4 cup molasses 
1 tablespoon liquid smoke 
2 tablespoons garlic powder 
2 tablespoons onion powder 
1 teaspoon ground mustard powder 
1 puréed chipotle in adobo sauce 
1 tablespoon Worcestershire sauce 
1 cup cherry preserve 
 
Rib ingredients: 
1 rib rack 
Salt and pepper, to taste 
1/4 cup olive oil, brush on rib 
 
BBQ sauce Preparation: 
 
In a medium sauce pan on medium heat add all of the above ingredients. Whisking occasionally. Bring to a simmer and lower heat for about 15 to 20 minutes. Until thick. 
 
Rib preparation: 
Heat a charcoal grill to medium heat. Add coals to just one side of the grill and light. Wait about 10 minutes. 
 
Next brush on olive oil and season with salt & pepper. Place on the side of the grill where there is no charcoal. Place the lid on top. After 1 hour begin to brush on the bbq sauce every 25 minutes until you have cooked the ribs for 2 hours. In the last 25 minutes flip the ribs once. Remove and place them in foil and let rest for 5 minutes. Final step… enjoy with a nice cold beverage. 

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

Creative Culinary: Limoncello and Herb Barbecue Chicken Thighs
Elephants and the Coconut Trees: Pan Grilled Kabab
The Heritage Cook: Cheesy Grilled Steak Sandwiches (Gluten-Free option)
Homemade Delish: Chipotle and Cherry BBQ Ribs
Virtually Homemade: Spicy Grilled Chicken Wings and Summer Slaw
Healthy Eats: Add Flavor, Not Fat: 5 Tips for Better Barbecue
Napa Farmhouse 1885: Favorite BBQ Recipes Roundup
Taste with the Eyes: Korean BBQ Chicken, Lettuce Cups, White Seaweed Salad
Domesticate Me: Quinoa Broccoli Slaw
The Lemon Bowl: 20 Healthy BBQ Recipes
In Jennie’s Kitchen: Seriously Delicious Ribs
FN Dish: Chefs’ Top BBQ Dishes to Make Before Summer’s End

Food!!

Jalapeno and Peach Gelato

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There is nothing better in the summer than a bowl of delicious ice cream. Being from Italian descent, I wanted to give gelato a whirl. So I called my dad up and asked for his recipe. He gave me the traditional ingredients but I wanted to bump it up a notch. This combo worked out perfectly.  It’s jalapeño and peach. Surprisingly it wasn’t spicy. I went easy on the jalapeños, but it’s just enough to get the flavor of the pepper without the heat.  The heat and cold as well as the spice and sweetness in this balance nicely.

Ingredients:
2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract

Preparation:

In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.

In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk.  Cover and place in the freezer overnight.

I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

 

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

 

Food!!

Sweet Tomato Jam

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Tomatoes in my garden are in full abundance. We have so much that we make sauce and freeze it.  Something that I learned as a child was how to make tomato jam.  Yes I said “jam.” It’s so delicious and goes great on a cheese board. As we all know tomatoes are actually fruit, so it’s natural to turn it into jam. Give it a try you will not be disappointed. 

Ingredients: 
12 large tomatoes
1 cup sugar
2 cinnamon sticks 
2 tablespoons cinnamon 
1/2 teaspoon salt 
  
Preparation: 
Add tomatoes to a large pot of water. Bring to a boil and cook for about 10 to 15 minutes. 
Drain tomatoes. Peel off the skin, coarsely chop and remove core (if you would like to remove the seeds feel free to). Place into a food processor or blender. Blend until smooth consistency. 
 In a large pot add tomatoes, cinnamon sticks, cinnamon, sugar and salt. Cook on medium to low heat for 1 hour and 30 minutes. Until mixture has a jam consistency. Taste along the way adjust sweetness. Once done set aside to cool. 

Scoop into mason jars and refrigerate until ready to use.  

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Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer