Healthy Italian Cooking at Home

Category Archives: Desserts

July4cover

Make this fabulous BBQ sauce a day or two before the holiday and it can be used on anything you decide to grill. It is especially good on ribs, pork chops and chicken. I usually make a combination of some pork chops and some chicken because that is best for a crowd. Don’t forget plenty of vegetables to grill for your vegetarian friends. This sauce is great on veggies as well.

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • Kosher salt and pepper
  • 2 large cloves garlic
  • 1 tablespoon tomato paste
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon regular chili powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • 1/4 -1/2 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/4 cup water

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Stir in the garlic and cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.

Add the ketchup, molasses, vinegar, brown sugar, chili powder, Worcestershire, dry mustard, cayenne, allspice and 1/4 cup water and mix to combine. Simmer, stirring occasionally, until thickened, about 5 minutes; remove from heat.

Baste the meat with some sauce during the last 2 minutes of cooking. Transfer meat to a platter and baste again with more sauce.

July4pork

If you choose pork chops:

8 bone-in pork chops (about 8 ounces each and 1-inch thick). Grill pork chops until just cooked through, 5 to 7 minutes per side.

July4chicken

If you choose chicken:

Bone-in Breast, Leg & Thigh 12-15 minutes per side.

July 4appetizer

Peach and Prosciutto Bruschetta Appetizer

The cheese mixture can be prepared in advance. Do not assemble the bruschetta until just before serving, otherwise the peaches will turn brown and the bread will lose its freshness.

8 servings

Ingredients

  • 1 (6-ounce) baguette, cut diagonally into 16 slices
  • Olive oil 
  • 2 tablespoons mascarpone cheese
  • 2 teaspoons finely minced shallots
  • 1/4 teaspoon grated lemon rind
  • 1 ounce regular or reduced fat cream cheese, softened
  • 1 1/2 tablespoons coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce Italian prosciutto, cut into 16 thin slices

Directions

Preheat an outdoor grill to high. Oil the grates.

Lightly coat bread slices with olive oil; grill 2 minutes on each side or until toasted.

Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly on the toasted bread slices.

Wrap each peach wedge with 1 prosciutto slice. Top each bread slice with 1 wrapped peach wedge.Arrange bruschetta on a serving platter and sprinkle with remaining chopped basil.

Serve immediately.

July4potatoes

Lemony Green Bean Potato Salad

This type of potato salad goes well with the rich BBQ sauce used on the meat. It can also handle the July heat much better than mayonnaise dressed salads.

12 servings

Ingredients

  • 3 pounds red potatoes, cut into 1-inch cubes
  • 1/4 pound fresh green beans, trimmed and halved
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with lightly salted water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Add the green beans to the pot during the last 5 minutes of cooking.

While the potatoes are cooking, whisk together the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper in a measuring cup or small bowl.

Drain potatoes and green beans. Place in a serving bowl; add onion and pour the lemon dressing over the potatoes; toss to coat.

Chill in the refrigerator until serving time.

July4 tomato

Mediterranean Tomato Salad

6 servings

Ingredients

  • 3 large ripe tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, finely minced
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons minced fresh oregano
  • 3/4 cup crumbled feta cheese
  • Kalamata  olives, pitted and sliced

Directions

Alternate tomatoes and onion on an attractive serving platter.

In a small bowl, whisk the oil, vinegar, garlic, basil and oregano together; drizzle over the vegetables. Top with the sliced olives and then the cheese. Serve at room temperature.

July4cake

Blueberry Shortcakes

8 servings

Ingredients

  • 4 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon fresh lime juice
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 1 tablespoon minced lemon zest
  • 3/4 cup reduced-fat milk
  • 1 large egg white
  • 1 tablespoon water
  • 1 tablespoon granulated sugar
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Directions

Preheat oven to 400°F

.Combine first 3 ingredients in a medium saucepan over medium-low heat; cook 3 minutes or until berries begin to pop, stirring frequently. Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour, baking powder and salt in a food processor; pulse 3 times to combine.

Add butter and lemon zest to the processor and pulse until mixture resembles coarse meal.

Place mixture in a large bowl; add milk, stirring just until moist. Turn mixture out onto a lightly floured surface and pat into an even rectangle about 1/2 inch thick.

Cut dough into 8 even wedges.

Place wedges one inch apart on a baking sheet. Combine egg white and 1 tablespoon water in a small bowl. Lightly brush the tops of the wedges with the egg white mixture; sprinkle evenly with sugar.

Bake for 20 minutes or until golden brown. Cool on a wire rack.

Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form. Add powdered sugar, beating until stiff peaks form.

Split shortcakes in half horizontally; spoon 1/3 cup berry mixture over each bottom half. Top each with 2 tablespoons whipped cream; cover with shortcake tops and serve.


 

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One of my favorite things about living near the Gulf is that the beach is so close to us. There is nothing better than relaxing in the sun, digging your toes into warm sand and spending the day with friends. Beach trips require an adjustment in thinking about what foods to pack for a lunch, however. That means you don’t want snacks that will wilt in a cooler on a hot day or use food containers that will let sand inside. And you don’t want to have to deal with a lot of utensils or dishes.

Hands-down the most obvious beach must-have is bottled water. Without adequate hydration, you run the risk of heat stroke. Do not forget the sunblock, either. I have seen too many people turn lobster red before the end of the day.

By bringing snacks like nuts and dried fruits, which are packed with protein and carbohydrates, you’ll have delicious and easy snacks that will give you energy all day long. Pita, pretzels and chips are all delicious with dips like hummus or salsa, but dips are not the best idea for a snack at the beach. One gust of wind and you may get more sand in the container than you want. The less exposed your food is to the elements, the better.

Mayonnaise does not hold up once it leaves the refrigerator. Instead, opt for a vinaigrette or use sandwich condiments, like pesto, to add flavor. Dairy products are best left at home, as they are highly unstable if not kept at the right temperature.

Think of healthy, but filling food to take to the beach.

Choose pita bread or wraps for sandwiches instead of bread slices that may get soggy.

Keep all condiments separated from other food. Use small Tupperware containers for sauces or dressing.

Pack light and non-salty snacks for kids in individual ziplock sandwich bags. Prepare chopped fresh vegetables, like carrot slices, red, yellow and green pepper sticks, cherry tomatoes, celery, crackers and raisins that can be enjoyed as a small snack.

Go with light meats, such as turkey slices or grilled chicken. They are excellent choices to place in a sandwich wrap.

Try to create snacks that are based upon finger foods. Fruit that can be eaten out-of-hand, like grapes, apples, pears and peaches along with cheese that isn’t too melty — cheddar, Swiss and Gouda, for example, are best for the beach. Cookies and brownies are best for dessert.

How to pack the cooler.

Start with a great insulated cooler. Make sure it’s size appropriate for your entire family. It gets pretty tiring lugging lots of bags from the car to the sand.

Food and drinks that are going to be used last should go on the bottom of the cooler. You don’t want to be digging through the ice or other items just to get one thing.

Place the heaviest and biggest items on the bottom, while the lightest and smallest items should be placed on the top.

Always add ice cubes or ice packs to the cooler after the items have been added to act as a buffer between the food and the heat.

Bring cleaning supplies.

Baby wipes are recommended to take with you to the beach. Unlike napkins, baby wipes help to moisturize the skin and they remove sand more efficiently than dry cloths or paper napkins.

Take extra plastic bags with you. To minimize trash blowing away and litter in general, you can easily place your trash in the plastic bag. Toss the entire bag in a nearby trash barrel on your way out.

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Sunset Beach BBQ

Be sure you wrap up raw meats and pack them with individual ice packs. Make sure your cooler can keep any raw ingredients cool enough, long enough.

Marinate meat the night before, since the marinade will help preserve the meat.

Bring vegetables, like bell peppers and corn on the cob, to give you some variety on the grill. This will satisfy any vegetarians in your group and it will also free up space in the cooler since veggies don’t need to be kept cold.

Frozen fruits serve double duty. As an alternative to ice cubes, freeze grapes or berries, then add them to your cooler when you head to the beach. Not only are frozen fruits refreshing, but they will also help keep the temperature down in a cooler.

Beach Friendly Food

Gullible: those who believe they can have a picnic at the beach.

 

Crunch Mix

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6 servings

Ingredients

  • 2 cups cinnamon-flavored oat square cereal
  • 2/3 cup dried baked apple pieces
  • 1/2 cup shelled lightly salted pistachio nuts or coarsely chopped, toasted pecans
  • 1/4 cup golden raisins

Directions

In medium bowl combine cereal, apple pieces, nuts and raisins. Divide evenly into 6 sandwich bags.

Chicken and Hummus Pitas

beach1

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • Dash salt
  • Dash black pepper
  • 2 skinless, boneless chicken breast halves (8 to 12 ounces)
  • 2 large whole wheat pita bread rounds, halved
  • 1 cup homemade of store-bought hummus
  • 3/4 cup coarsely chopped Roma tomatoes
  • 1/2 cup thinly sliced cucumber
  • 1/3 cup plain low-fat Greek yogurt

Directions

In a small bowl combine oil, lemon juice, paprika, salt and pepper.

Place chicken on the unheated rack of a broiler pan. Brush both sides of chicken with the oil mixture. Broil 4 to 5 inches from heat for 7 minutes. Turn chicken; broil 5 to 8 minutes more or until chicken is no longer pink. Cool slightly; cut into strips.

Carefully open pita halves and spread each with a ¼ cup of hummus; add sliced chicken, tomatoes, cucumber and yogurt.

Wrap each sandwich well in aluminium foil. The foil will help hold the sandwich together while you eat it.

Cucumber and Apricot Sandwiches

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4 sandwiches

Ingredients

  • 1 large cucumber
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 2 tablespoons snipped fresh basil
  • 8 slices firm-textured whole wheat bread
  • 2 large apricots or 1 nectarine, pitted and thinly sliced
  • 1/2 cup arugula leaves

Directions

Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside.

In a small bowl stir together the cream cheese, basil and 1/8 teaspoon salt.

Spread about 1 tablespoon cheese mixture on one side of each bread slice.

Top four bread slices with cucumber, apricot and arugula.

Top with remaining bread slices, cream cheese side down.

Cut each sandwich in half diagonally. Wrap well in foil.

Peanut Butter Chocolate Chip Cookies

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40 cookies

Ingredients

  • 1 cup raisins
  • 1/2 cup boiling water
  • 1/2 cup peanut butter
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 cup all-purpose flour
  • 1 ¼ cups rolled oats
  • 1 cup semisweet chocolate pieces

Directions

Preheat the oven to 350 degree F.

In a small bowl, combine raisins and boiling water; set aside.

In a large electric mixer bowl, combine peanut butter and butter; beat with the electric mixer on medium speed for 30 seconds.

Add sugar, egg, cinnamon, vanilla and baking soda. Beat until combined.

Add flour; beat until smooth. Stir in oats.

Drain the raisins; stir raisins and chocolate chips into the oat mixture.

Drop by rounded teaspoons onto ungreased cookie sheets.

Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool.

Pack into sandwich bags for individual servings at the beach.

Don't forget the frozen grapes.

Don’t forget the frozen grapes.


fathersdaycover It’s great that Father’s Day falls during the month of June – that’s grilling season. Most dads love it when dinner comes off the grill. What is even better for the person cooking the meal is that most of the dinner can be made on the grill. Easy clean-up. Give Dad the day off and let someone else tend the BBQ. Even though it is a special day that calls for special foods, I like to keep things somewhat on the healthy side and prepare foods with Mediterranean flavors. Don’t forget the wine. A Riesling or a fruity Sauvignon Blanc would be perfect for the appetizer. For the main course, a light red, such as Zinfandel or Syrah would be ideal for the BBQ chicken.

Appetizer

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Herbed Shrimp Kabobs

6 servings Ingredients

  • 3/4 cup basil leaves
  • 3/4 cup flat leaf parsley
  • 1 tablespoon white champagne vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 -1/2 teaspoon crushed red pepper
  • 3 tablespoons extra-virgin olive oil, divided, plus extra for the grill
  • 24 peeled and deveined medium shrimp (about 1 pound)
  • 24 cherry tomatoes
  • 24 small wooden skewers, soaked in water for 30 minutes

Directions Preheat the grill to medium high. Combine basil, parsley, vinegar, salt, black pepper, crushed red pepper and 2 tablespoons of the oil in a blender and puree. In a bowl, toss the shrimp with the remaining 1 tablespoon of oil. Thread one tomato and one shrimp on each skewer. Place skewers on a grill rack coated with oil and grill 1 1/2 minutes on each side or until the shrimp turn pink. Place the skewers on a large serving platter and brush the grilled shrimp on both sides with the herb sauce. Serve immediately.

Main Course

fathersday3

Spicy Grilled Chicken Thighs

6 servings Ingredients

  • 1 1/2 teaspoons dried crumbled sage
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon powdered garlic
  • 2 pounds boneless chicken thighs

Directions Coat the grill rack or grill pan with oil; heat for direct, medium-high cooking. Combine sage, paprika, salt, pepper and garlic in a bowl; dredge chicken on all sides in the mixture. Grill until browned and well marked on the undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 165 degrees. Move to a serving platter, cover with foil and let rest for about 10 minutes before serving.

Red Cabbage Slaw

Serves 6-8 Ingredients

  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded
  • 2 large carrots grated
  • 1/4 cup chopped fresh chives

Directions In a large bowl, whisk together the orange and lime juices, oil, brown sugar, salt and pepper. Add the cabbage, carrots and chives. Toss to combine. Let sit, tossing occasionally, for at least 45 minutes before serving. fathersday4

Grilled Corn with Herb Butter

6 servings Ingredients

  • 4 tablespoons butter, at room temperature
  • 2 teaspoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • 6 ears corn, husked

Directions Prepare grill for direct-heat grilling. Thoroughly combine the softened butter, basil, parsley, lime juice, zest and salt in a small bowl. Place each corn ear on a sheet of foil large enough to enclose the corn. Brush each ear with the herb butter on all sides. Roll the corn in the foil and secure the ends tightly. Grill over direct heat, turning occasionally, for about 12 minutes, or until corn kernels are just tender when pierced with a fork. fathersday1

Grilled Zucchini Salad

This dish can be cooked first and set aside while the remaining foods are grilled. Ingredients Serves 6 Ingredients

  • 2 pounds medium zucchini (about 6), halved lengthwise
  • 2 tablespoons olive oil, divided
  • 6 scallions, sliced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • 3/4 teaspoon Kosher salt

Directions Heat grill to medium-high. Brush the zucchini with 1 tablespoon of the oil and grill until tender, 5 to 7 minutes per side. Cut the zucchini into 1-inch pieces and toss in a large bowl with the scallions, lemon juice, crushed red pepper, oregano, the remaining tablespoon of oil and 3/4 teaspoon salt. Serve at room temperature.

Dessert

fathersday5

Grilled Peaches with Cherry Wine Sauce

6 servings Ingredients For the sauce:

  • 1 1/2 lbs fresh cherries, pitted
  • 1 ½ tablespoons sugar
  • 3/4 cup dry red wine
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons. Kirsch (cherry liqueur)

For the peaches:

  • 6 medium peaches
  • 3 tablespoons unsalted butter
  • 3 tablespoons. brown sugar
  • Vanilla frozen yogurt
  • Mint garnish, optional

Directions To make the cherry sauce: In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the Kirsch. Simmer until slightly reduced, about 1 minute. To make the grilled peaches Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture. Grill the peaches over direct medium heat on an oiled grill until grill marks are clearly visible and the peaches are soft, 10 to 12 minutes, turning once halfway through the grilling time. To serve: While the peaches are still warm, layer each serving dish with 2 peach halves, 1 scoop of frozen yogurt and 2 tablespoons of cherry sauce. Garnish with mint, if desired and serve immediately.


basilcover

I always grow way too much basil. As soon as the weather is hot, these plants grow like weeds. I don’t like to see the leaves turn brown and wither, so I am constantly thinking of ways to use this wonderful scented herb. Of course, there is always basil pesto in my refrigerator or freezer, of which I make plenty. It is wonderful in the winter on spaghetti. But just using basil for pesto all summer gets boring.

Basil is the perfect complement to tomatoes, olives, olive oil, capers, garlic, cheese and summer vegetables. Serve it slivered over thick tomato slices with a drizzle of olive oil or serve it sandwiched between thick slices of fresh mozzarella and fresh tomato with a sprinkling of pine nuts, capers and a drizzle of olive oil.

Here are some of the ways I try to make use of this flavorful herb.

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Fresh Tomato and Basil Dressing

Makes about 1 1/2 cups

Serve this light dressing over a fresh green salad with a slice of warm garlic bread on the side.

Ingredients

  • 1 medium tomato, roughly chopped
  • 1/4 cup basil leaves
  • 2 tablespoons champagne vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 clove garlic
  • 1/2 teaspoon salt
  • Ground black pepper, to taste

Directions

Combine all ingredients in a food processor and blend until smooth.

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Tomato, Watermelon and Basil Appetizer

:6 to 8 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup sugar
  • 1 (4 to 5 pound) watermelon, cut into 32 (1 1/2-inch cubes)
  • 32 small basil leaves (or torn larger leaves)
  • 16 cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 16 (6-inch) skewers

Directions

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer, then skewer a basil leaf; then a tomato half. Continue with another watermelon, basil leaf and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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Chilled Basil Melon Soup

Serves 4

Ingredients

  • 6 cups chopped honeydew
  • 1/2 cup roughly chopped fresh basil, plus more for garnish
  • 1/4 cup lime juice, plus more to taste

Directions

Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve. Alternately, transfer to a container, cover and chill before serving.

Spaghetti with Tomatoes, Basil, Olives, and Fresh MozzarellaSpaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

Ingredients

  • 1/2 cup pitted black olives, halved
  • 4 teaspoons balsamic vinegar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1 pound spaghetti
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 2 pounds vine-ripened tomatoes (about 6), chopped
  • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes, at room temperature
  • 1 1/4 cups chopped fresh basil

Directions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt and pepper.

In a large pot of boiling salted water, cook the spaghetti until just al dente, about 12 minutes. Drain, add to the tomato mixture and toss.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Serve immediately or at room temperature.

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Brown Rice Salad

This salad makes an excellent side to grilled fish or meat.

Serves 6

Ingredients

  • 2 1/2 cups cooked long-grained brown rice
  • 1/2 cup chopped carrots
  • 1/2 cup chopped seedless cucumber
  • 1/2 cup sliced radishes
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1 cup frozen and thawed peas
  • 1/2 cup chopped basil
  • 1/4 cup chopped flat-leaf parsley

Dressing:

  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt

Directions

Combine the ingredients for the dressing in a jar. Shake vigorously. 

Put the cooked rice and vegetables into a large serving bowl and toss gently to combine. Add the dressing and mix well. Chill until ready to serve.

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Steak with Italian Salsa Verde

Serves 4 to 6

You’ll have some salsa verde left over, so enjoy it on chicken, fish or vegetables as well as the beef in this recipe. This is a sauce you will want to have on hand, so I would even double the recipe.

Ingredients

  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 2 cloves garlic
  • 2 tablespoons capers, drained
  • 1 anchovy fillet, cut into pieces
  • 1 cup extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 1/2 pounds sirloin steak
  • 5 cups baby field greens

Directions

In a food processor, purée the parsley, basil, garlic, capers and the anchovy fillet. Scrape down the sides of the bowl. Slowly add the olive oil, pulsing until completely combined. Add lime juice and pepper. Process until blended and the sauce is smooth. Taste and adjust seasoning. The anchovy will contribute salt, so additional salt may not be needed. Set sauce aside.

Season the steak with salt and pepper and grill, broil or pan fry to your liking. Slice it thinly and drizzle with salsa verde. Serve over greens.

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Lemon Basil Sherbet

Makes about 1 quart

Ingredients

  • 1 cup half-and-half or light cream
  • 2/3 cup granulated sugar
  • 2 tablespoons honey
  • 1 1/2 tablespoons lemon zest
  • 8 fresh basil leaves, divided
  • 2 cups whole milk
  • Juice of 3 lemons, chilled
  • Pinch fine sea salt

Directions

In a medium heavy-bottomed saucepan, combine the half-and-half, sugar, honey and lemon zest. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove the pan from the heat and add 4 whole basil leaves. Using the back of a large spoon or ladle, bruise the basil leaves against the bottom of the pot. Cover and let steep 15 minutes.

Remove the basil leaves and discard, then whisk in the milk. Place the mixture in an ice-water bath or refrigerate until completely chilled.

Slice the remaining 4 basil leaves in very thin strips. Whisk the lemon juice into the chilled sherbet base, add the sea salt and stir in the sliced basil. Taste for sweetness; adjust by adding an additional tablespoon or two of honey, if needed.

Freeze the sherbet mixture in an ice-cream maker, following manufacturer’s instructions. For optimal flavor and texture, freeze the sherbet for a couple of hours before serving.

 


 

amalfi-coast

The Amalfi Coast is a stretch of coastline considered to be Italy’s most scenic on the southern coast of the Sorrentine Peninsula in the Province of Salerno in Southern Italy. The Amalfi Coast is a popular tourist destination for the region and Italy as a whole, attracting thousands of tourists annually. The Amalfi Coast has a Mediterranean climate, featuring warm summers and mild winters.

The roads along the Amalfi Coast are famously winding, narrow and challenging to drive. All the towns of the Amalfi coast are connected by the scenic SS163 road built in the first half of the 19th century. Following the natural course of the coastline, the route is full of curves, nestled between the rock and the sea cliffs, giving spectacular views at the exit of every tunnel or hairpin bend. Before the construction of the coastal road, locals reached the region’s 13 towns via mules on footpaths that still exist.

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Caprese salad made with the area’s mozzarella di bufala.

Caprese salad made with the area’s mozzarella di bufala.

The cuisine, abundant in fish, seafood, fruit and vegetables ripened to perfection in the Mediterranean sun; will also appeal to meat eaters and cheese lovers, thanks to the protein-packed delicacies produced in the Lattari mountains. Not only is the world’s undisputed best pizza made in Naples but the region is also home to gelato, paccheri pasta, eggplant and sfogliatelle pastries and each village in the region has its traditional cuisine and specialized recipes.

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The Amalfi Coast is known for its production of Limoncello liqueur, as the area is a major producer of lemons, known as sfusato amalfitano in Italian, which are grown in terraced gardens along the entire coast between February and October. Amalfi is also known for making a hand-made thick paper which is called bambagina. Other local products are a particular kind of anchovies (alici) from Cetara and colorful handmade ceramics from Vietri sul Mare

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An Amalfi Inspired Dinner For Four

Appetizer: Stuffed Calamari

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4 servings

Ingredients

  • 8 small squid with tentacles
  • 1/3 cup extra-virgin olive oil
  • 1 eggplant, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • Kosher salt and freshly ground black pepper
  • 2 balls fresh mozzarella cheese, diced
  • 1 clove garlic, crushed
  • 2 tablespoons capers
  • 20 cherry tomatoes, quartered
  • 15 green olives

Directions

Rinse the squid inside and out and set aside.

Heat half of the olive oil in a frying pan over medium heat and saute the eggplant, bell pepper and zucchini. Season with salt and black pepper and remove the pan from the heat. Cool slightly. Stir in the mozzarella cheese, making sure it doesn’t melt.

Gently stuff the vegetable cheese mixture into each calamari. Don’t overstuff the calamari because when they cook, they will shrink, and the stuffing will pop out. Seal the opening by threading the tentacles through the body with a toothpick a few times.

Heat the remaining olive oil with the garlic in the frying pan. Add the stuffed calamari, cook about 1 minute and then add in the capers, tomatoes and olives.

Remove the garlic and add a pinch of salt. Cook about 3 minutes longer and serve immediately.

First Course: Spaghetti Mare e Monte

Spaghetti from the Sea and the Mountains

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4-6 servings

Ingredients

  • 1 pound spaghetti
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon chili pepper flakes
  • 2 cloves garlic, chopped
  • 2 small zucchini, thinly sliced
  • 12 cherry tomatoes, quartered
  • Kosher salt to taste
  • 16 small fresh shrimp, cut in half
  • Fresh flat-leaf parsley, chopped

Directions

Cook the pasta al dente. Drain.

Pour the olive oil into a large skillet placed over medium-high heat and add the chili pepper flakes. Heat and add the garlic and zucchini. Saute 1 minute and do not let the zucchini get brown.

Add the cherry tomatoes and salt to taste. Cook until the zucchini and tomatoes soften. Add the shrimp and cook for 1 minute.

Add the cooked spaghetti and toss with the ingredients in the pan. Remove from the heat and sprinkle with parsley and a drizzle of olive oil.

Second Course: Lamb in Tomato and Red Wine Sauce

amalfi7

4 servings

Ingredients

  • 4 tablespoons (56 ml) extra virgin olive oil
  • One whole bulb of garlic, cut in half
  • 3 lbs (1.35 kg) lamb rib chops
  • 1 sprig rosemary
  • 1 lb (450 g) cherry tomatoes, halved
  • 2 cups (450 ml) red wine
  • Salt
  • Pepper

Directions

Season the lamb chops generously on both sides with salt and pepper.

Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot and put the garlic halves face down, so that the cut sides are in the oil.

Add the lamb and rosemary sprigs and sear the lamb on all sides.

Add in the wine and let that cook until the wine has evaporated. Add the cherry tomatoes, lower the heat to medium and let the mixture simmer for half an hour.

Transfer the chops to dinner plates and serve with the sauce.

Green Bean Salad

Green Beans with Lemon and Garlic; The Neelys

4 servings

Ingredients

  • 2 lbs (900 g) green beans, cleaned and trimmed
  • 5 tablespoons (75 ml) extra virgin olive oil
  • 8 fresh mint leaves, finely chopped
  • 2 garlic cloves, finely diced
  • 1 teaspoon red pepper flakes
  • Salt
  • Pepper
  • 2 tablespoons (28 ml) red wine vinegar
  • 1 tablespoon lemon zest

Directions

Boil the green beans for three to five minutes until tender crisp — slightly soft but still with a bit of crunch.

Drain them well, pat dry with a clean towel and put them in a mixing bowl with a cover.

Add the olive oil, mint, red pepper, garlic, salt, pepper and red wine vinegar.

Gently toss the beans in the dressing. Cover and chill in the refrigerator overnight. Bring the salad to room temperature, sprinkle on the lemon zest and serve.

Dessert: Lemon Granita

amalfi6

4 servings

Ingredients

  • 2/3 cup superfine sugar
  • 2 cups water
  • Juice of 6 large lemons, plus the zest of 2 of the lemon, minced
  • Mint garnish, optional

Directions

Heat 2 cups water in a saucepan and stir in the sugar until dissolved. Let cool, and then add in the lemon juice and zest.

Freeze the lemon mixture in a metal bowl, stirring every 20 minutes, until the liquid has become granular but is still slightly slushy, 3 to 4 hours.

Serve the granita in dessert bowls with a sprig of mint.


FN0610141_WATERMELON_02.tif

Take advantage of fresh, in-season produce to make healthy dessert recipes for your next barbecue, block party or casual summer dinner. These summer desserts are so satisfying that no one will notice that they’re lower in fat and calories.

dessert1

Berry-Lemon Shortcake

12 servings

Ingredients

  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon finely shredded lemon peel
  • 3/4 cup sugar
  • 1/2 cup fat-free milk
  • 2 tablespoons butter

Berry-Lemon Sauce

  • 3 cups fresh  raspberries, strawberries or blueberries
  • 1/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon finely shredded lemon peel
  • 4 cups fresh raspberries, strawberries or blueberries

Directions

Allow eggs to stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Grease a 9 x 9 x 2 inch baking pan. Line pan with waxed paper. Grease and flour the waxed paper; set pan aside.

In a small saucepan heat milk and butter until the butter melts.

In a small bowl stir together flour, baking powder and lemon peel; set aside.

In a medium bowl beat eggs with an electric mixer on high-speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

Add the heated milk/butter to the batter and beat until combined.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean.

Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

Make sauce: Place the 3 cups of berries in a medium bowl and mash the berries with a potato masher.

In a small saucepan combine sugar, cornstarch and lemon peel. Add mashed berries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups of berries. Makes about 3-1/2 cups.

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place a cake bottom on an individual dessert plate. Spoon some sauce over the cake bottom. Cover with a cake top. Spoon sauce over the cake.

dessert3

Chocolate Sauce with Fruit Kabobs

Be sure to use good quality chocolate for the sauce.

16 servings

Ingredients

  • Strawberry halves, pineapple, apple, kiwi fruit chunks and raspberries
  • 3/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 6 ounces Ghirardelli Dark Chocolate baking bar, chopped into 1-inch pieces
  • 6 ounces Ghirardelli Milk Chocolate baking bar, chopped into 1-inch pieces
  • 2 tablespoons brewed coffee

Directions

In a medium saucepan, combine the milk, vanilla and butter. Heat over medium heat until the mixture comes to a simmer.

Remove from the heat and stir in the chocolate and coffee until completely melted and smooth. Keep warm or reheat just before serving.

Thread assorted fruit onto sixteen 6-inch wooden (bamboo) skewers.

To serve:

Place a few tablespoons of sauce on a serving plate and place a fruit skewer on top.

dessert2

Blueberry Cheesecake Bars

Makes 24 bars

Ingredients

  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 cup fresh blueberries
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter
  • One 8 ounce package low-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • Powdered sugar

Directions

Preheat the oven to 350 degrees F. Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan; set pan aside.

For the blueberry sauce:

In a small saucepan stir together the 2 tablespoons of granulated sugar and the cornstarch. Stir in the blueberries and the orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.

For the crust:

In a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in the butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan and bake the crust for 20 minutes.

For the cake:

n a medium bowl beat cream cheese, the 1/2 cup granulated sugar and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined.

Pour over the hot baked crust, spreading evenly. Drop blueberry sauce in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until the center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour.

Remove uncut bars from the pan by lifting the foil out of the pan. Cut into bars.

Store in an airtight container in the refrigerator up to 2 days. Sift powdered sugar over bars just before serving.

dessert4

Chocolate-Hazelnut Cookies

28 cookies

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 teaspoon instant espresso
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (such as Nutella)

Directions

Preheat oven to 350°F.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, sugar, cocoa and salt; stir with a whisk.

Place butter in the large bowl of an electric mixer and beat at medium speed until light and fluffy (about 2 minutes).

Add the egg yolks, espresso and vanilla to the butter; beat well. Add flour mixture and beat at low-speed just until combined. Stir in nuts.

Cover bowl and refrigerate for several hours or overnight.

Turn dough out onto a sheet of wax paper; knead several times or until smooth and shiny. Shape dough into 28 (1-inch) balls.

Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb deeply into the center of each cookie, leaving an indentation. Bake, 1 batch at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

dessert5

Peach Custard Pie

10 servings

Ingredients

Crust

  • 1/2 cup pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup ice water, plus more as needed
  • 1 large egg yolk
  • 1 teaspoon lemon juice or distilled white vinegar

Filling

  • 1 cup sugar
  • 3/4 cup low-fat milk
  • 3/4 cup nonfat plain Greek yogurt (6 ounces)
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • Pinch of salt
  • 2 cups sliced fresh peeled peaches
  • 2 tablespoons chopped pecans

To prepare the crust:

Pulse pecans in a food processor until finely ground. Add flour, sugar and salt and pulse a few times. Turn into a mixing bowl and cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add oil and stir with a fork to blend.

Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little more water if it seems too dry.)

Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Position rack the in lower third of the oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.

To prepare filling & assemble pie:

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.

Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper.

Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Place on a baking sheet.

Arrange peaches on the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.

Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent over browning.

Reduce oven temperature to 350°F. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.

Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.


mothercover

Many families go out to dinner on Mother’s Day. However, a home cooked dinner is a better way of honoring the greatest mother in the land-yours!. Let spring produce and warmer weather influence your menu decisions.

A Mother’s Day Menu

Appetizers

mother3

Fruit Kabobs

Serves 8

Ingredients

  • 16 each Red and Green Grapes
  • 8 ounces Sharp Cheddar cheese  
  • 8 ounces Monterey Jack cheese
  • 8 each Strawberries
  • 8 each Wooden Skewers

Directions

Cut strawberries in half. If they are extra large you may want to cut them in quarters.

Cut cheese into 1 inch cubes

Thread each skewer with the grapes, cheeses and strawberries alternating between the ingredients.

mother4

Pear and Cranberry Bellini

8 servings

Ingredients

  • 1 cup pear nectar
  • 1 cup cranberry juice cocktail
  • 1 bottle Prosecco or other dry sparkling white wine

Directions

In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail.

Pour 1/4 cup juice mixture into each of eight champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

First Course

mother1

Spring Asparagus and Broccoli Soup

Serves 8

Ingredients

  • 6 1/2 cups low-sodium chicken or vegetable broth, divided
  • 1 large leek, white and light green parts only, sliced
  • 1 garlic clove, minced
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (1-pound) bunch asparagus, woody stems snapped off and discarded; spears cut into 1-inch pieces
  • 2 cups coarsely chopped broccoli florets
  • 2 tablespoons chopped fresh chives

Directions

Heat 1/2 cup of broth in a large pot over medium-high heat. Reduce heat to medium, add leek and garlic and cook, stirring often, until tender, about 6 minutes. Add remaining broth, salt, pepper and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly.

Puree soup with an immersion blender or carefully transfer soup to a blender and purée in batches until smooth. Ladle soup into bowls and garnish with chives.

Second Course

mother2

Roasted Chicken with Warm Tuscan Bread Salad

Serves 8

Ingredients

  • Two 3 1/2-pound chickens—cut in half, backbones discarded
  • Kosher salt
  • Freshly ground pepper
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter, cut into 8 cubes
  • 4 thyme sprigs
  • 4 small rosemary sprigs
  • 4 unpeeled garlic cloves
  • 4 oz crusty Italian bread, such as ciabatta, torn into 1-inch pieces
  • 1 fennel bulb, cut through the core into 1/2-inch wedges
  • 4 scallions, cut into 2-inch lengths
  • 2 tablespoons sage leaves
  • Romaine lettuce torn into bite-size pieces, about 6 cups
  • 4 anchovy fillets, cut into 1/2-inch pieces
  • 3/4 tablespoon capers, rinsed and chopped
  • 2 ½ tablespoons cider vinegar
  • 1/2 cup shaved Parmigiano-Reggiano cheese

Directions

On a work surface, cut the wings off of the chickens at the second joint, leaving the rest of the wing attached to the breasts.

Season the chickens liberally with salt and pepper and arrange skin side up on two rimmed baking sheets. Cover with plastic wrap and refrigerate for 4 hours.

Remove the chicken from the refrigerator and drizzle 2 tablespoons of the olive oil over the chickens and top each half with 2 cubes of the butter.

Scatter the thyme, rosemary and garlic over the chickens; let them return to room temperature.

Preheat the oven to 400°F.

On a large rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for about 10 minutes, until golden but still slightly chewy.

Increase the oven temperature to 425°F.

Fit the fennel, scallions and sage around the chicken on the baking pans. Roast in the upper and lower thirds of the oven for 40 to 45 minutes, until an instant-read thermometer inserted into a thigh registers 165°F; switch the pans halfway through roasting. Let rest for 10 minutes.

In a bowl, toss the bread with the roasted vegetables, romaine, anchovies, capers, vinegar and the remaining 1 tablespoon of olive oil. Fold in 1/4 cup of the cheese shavings and season the bread salad with salt and pepper to taste.

Transfer the bread salad to a platter and scatter the remaining 1/4 cup of cheese shavings on top. Cut the chicken into serving pieces and arrange on top of the salad.

Dessert

mother5

Lemon Cheesecake with Blueberry Sauce

Ingredients

  • 1/2 cup graham cracker crumbs
  • 1/4 cup butter (melted)
  • 16 oz lower fat cream cheese (2 packages, room temperature)
  • 1 cup low-fat plain yogurt
  • 1/2 cup sugar
  • 3 eggs (room temperature)
  • 1 lemon (juiced and zested), reserve 1/4 teaspoon of zest for sauce

Blueberry Sauce

  • 2 cups blueberries
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 teaspoon lemon zest

Directions

Cook blueberry sauce ingredients in a small saucepan on medium heat about 4 minutes stirring occasionally; cool. Refrigerate until ready to serve.

For the crust:

Mix the graham cracker crumbs and melted butter together.

Press the mixture onto the bottom of an ungreased 8 or 9-inch springform pan and chill.

Preheat the oven to 300°F.

In a food processor fitted with a steel blade, cream together the cream cheese and sugar.

Add the eggs, yogurt, lemon juice and zest and mix until combined.

Spoon the mixture into the crust.

Place the cheesecake on the middle rack of the oven.

Add a pan of water on the lower rack.

Bake for 50 to 60 minutes being careful not to open the oven while the cheesecake is baking.

Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven with the door slightly ajar.

Remove the cheesecake and continue to cool on a wire rack. Refrigerate, covered, overnight.

Serve slices of cheesecake with the blueberry sauce.

mother6

A Mother’s Love…

How precious is the love
of a mother’s heart!
Even as a child… It’s there from the start.

A mother’s love knows
no boundary or limit.
It’s often shown by how
much the mother gives it!

Whether her children are
young or growing old…
And whatever circumstances
in life may unfold…

Her love is continually
a solid foundation…
That can’t be removed, torn or shaken.

Her love is what is
a “guiding force…”
Even if her children’s lives
stray “off course.”

I’m thankful for the love
my mother’s given…
It’s surely influenced
the way I’ve been livin’!

To all of our mothers across
our great nation…
May we show them our love
and appreciation!

Their love has stood and
endured the test of time…
I’m so glad that one of them is MINE!

By Jim Pemberton



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