Aug
2016

Fig Recipes!

categories: 20 Minutes or Less, Desserts, Dinner, Healthy Living, Healthy Snacks, Homemade Italian, Lunch, Party Time, Recipes

‘Tis the season!  
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Fresh figs are out in full force in Pittsburgh.  A little early this year -usually they are peaking around mid-September. My favorite annual fig recipe is no recipe at all just fresh figs halved and drizzled with Balsamic Vinegar.  With this year’s batch, I made a few quick and easy recipes that anyone can enjoy!

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Fig & Prosciutto Salad with Aged Gouda and a Garlic Honey Vinaigrette

Ingredients:
3 cups baby greens /arugula mix, or your favorite salad base
6 slices prosciutto
2 Fresh Figs, sliced
2 tbsp. Beemster XO cheese ribbons, or grated

For the vinaigrette:
2 cloves garlic, finely chopped
1/4 cup honey
1/4 cup apple cider vinegar
1 cup olive oil

Vinaigrette Directions:
Combine all in a sealable container, shake until well blended.

For the salad, build with greens base.
I like to roll the prosciutto (it kind of looks like flowers!) and place into the greens.
Add cheese ribbons and fig slices.
Drizzle with vinaigrette.

Enjoy!

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Spiced Fig French Toast
Ingredients:
8 thick slices Italian bread
4 eggs
1/4 cup heavy creme
3 tbsp. vanilla extract
1/2 tbsp. ground ginger
1/2 tbsp. ground nutmeg
1 tbsp. sugar
1/2 tbsp. cinnamon
butter to coat the pan
fig spread or fig jam
maple syrup

Directions:
Mix eggs and cream until pale yellow.
Add all other ingredients and mix well.
In a pie dish, soak each side of the bread.
Heat butter in your largest pan.
Add bread slices, 2-3 at a time being sure not to crowd the pan.
Flip when the side is brown.
Sprinkle with sugar, cinnamon.
Smear fig spread.
Pour warm maple syrup.

Enjoy!

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Prosciutto Ricotta Flatbread with Fresh Figs

Ingredients:
Prepared Flatbread or pizza shell
3 tbsp. Olive oil
3 cloves garlic, finely chopped
6 slices of prosciutto
1 cup ricotta
2 fresh figs sliced
1 cup arugula
Fresh grated Parmesan cheese.

Directions:
Layer starting with brushed olive oil and garlic.
Add prosciutto slices and spoon ricotta.
Top with sliced figs and fresh grated Parmesan cheese.
Bake 425 degrees on a pizza stone until shell is golden and cheeses are melted.
Finish by sprinkling arugula and more fresh grated Parmesan cheese.

Enjoy!

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Toasted Pecan Honey Figs over Ice Cream
Ingredients:
1 fig sliced
1 tsp. Cinnamon
1 tsp. Sugar
2 tbsp. Fig spread
2 tbsp. Honey
Few pecans
Vanilla ice cream

Directions:
On a parchment covered cookie sheet, place fig slices and pecans in a single layer.
Warm honey and fig spread in a small saucepan.
Drizzle pecans and figs with honey mixture.
Sprinkle with cinnamon and sugar.
Bake 350 degrees until figs soften, 5-8 minutes.
Top ice cream with all, drizzle additional warmed honey.

Enjoy!

Other recipe suggestions:
Simple Fig Toasts- fig spread, topped with your favorite cheese, meat, and sliced figs

Fig muffins/bread – sub fig for Banana or strawberries

Prosciutto Wrapped and Drizzled Figs

Enjoy!
Ciao!


Aug
2016

Southwest Chicken Thighs!

categories: Dinner, Healthy Living, Recipes

Chicken thighs are the best! When cooked with the right technique, they get crispy skin and juicy, flavorful meat. My favorite cooking method is to brown skin-on thighs with a simple olive oil and seasoning rub, and throw them in the oven for the perfect finish.

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It took me a bit to master the art of browning the skin because I am too impatient. Did you ever go to flip and the skin detaches from the meat and sticks to the pan?
Uuugh!
The solution to this problem is making sure the pan is at a high heat and waiting to flip until the skin is crisp. If you can be patient, your chicken thighs will be perfect!

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Here is the recipe…

Southwest Chicken Thighs
Ingredients:
4-6 skin on chicken thighs
3 tbsp. Olive oil
1 tbsp. Garlic salt
1 tbsp. Chili powder
1 tsp. Cumin
1 tsp. Red pepper flakes
2 limes

Directions:

Preheat oven 350 degrees.

Rub chicken thighs with olive oil using fingers or brush.

Sprinkle with garlic salt, cumin, chili powder, and red pepper flakes.

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Heat your olive oil swirled pan to high heat.

Place chicken thighs skin side down and cook until seared and browned approx. 7-9 minutes.

Flip and brown other side of chicken.

Place pan in oven 12-20 minutes until chicken is cooked through.

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Remove from oven.

Place sliced lime on each thigh.

Serve with your favorite sauce and sides.

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Enjoy!
Ciao!


Aug
2016

Mediterranean Flatbread!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Homemade Italian, Lunch, Party Time, Recipes

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

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Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

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I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

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Mediterranean Flatbread

Ingredients:

1 prepared wood grilled pizza shell, thin flatbread shell
3 tbsp. olive oil
3 cloves garlic, finely chopped
salt/pepper
2 tbsp. chopped basil + some to sprinkle after cooked
2 tbsp. rosemary
2 tbsp. thyme
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small red onion, sliced thin
1/2 cup garlic spiced Italian olives, or your favorite olives, sliced
Fresh grated Parmesan Reggiano cheese
chopped parsley for garnish

Directions:
Mix olive oil and garlic in a small bowl.
Brush shell with olive oil, garlic mixture.
Sprinkle with basil, rosemary, and thyme.
Top with pepper, red onion, and olives.
Bake 425 degrees on a preheated pizza stone 8-12 minutes until crust is golden and cheese melts.

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Enjoy!
Ciao!


Aug
2016

Lemon Basil Ricotta Linguini

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Party Time, Recipes

Summer pasta, even the words seem a bit redundant, can be a light, quick and easy meal filled with flavor.

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The trick is using only a few, really great ingredients. Buy good ricotta for this dish. A lasagna, or even manicotti can mask a skim or grocery store brand by doctoring it up with Parmesan cheese and herbs. This dish is raw, ricotta is the creaminess, the coating of the noodles, so it better be fabulous!

Lemon pretty much replicates a perfect sunny day. When paired with basil, the results are delicious! Here is the recipe…

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Lemon Basil Ricotta Linguini

Ingredients:
3 tbsp. Olive oil
3 cloves garlic
1 lb. fresh linguini
1/4 cup pasta water (reserved from cooking- or less depending on absorption)
1 small lemon, 3 tbsp. Lemon juice
1/2 cup basil, chopped some whole leaves for garnish
3/4 cup ricotta cheese
Lemon rind for zest
Fresh grated Parmesan
Salt and Cracked black pepper

Directions:
Boil 2 -3 quarts of water salt and add linguini.
Cook until aldente, 7-9 minutes.
Drain and reserve 1/4 cup pasta water m.
Heat oil in a pan, add chopped garlic and soften. Be sure to lower heat so garlic doesn’t burn.
Add pasta, lemon juice, ricotta, basil, and 1/2 pasta water to a mixing bowl.
Whisk until incorporated.
Slowly stir into pasta in a circular motion.
If needed, add more pasta water spoon by spoon so there is not too much liquid.
The ricotta slightly melts and grabs the noodles.
Add fresh grated Parmesan cheese, lemon zest, and salt and pepper to taste.
Garnish with leaves, zest and Parmesan cheese.

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Enjoy!
Ciao!


Jul
2016

Mediterranean Tuna Salad!

categories: 20 Minutes or Less, Between The Eats, Dinner, Gluten Free, Healthy Living, Homemade Italian, Lunch, Recipes

This summer salad is packed with proteins, good fats, and so super healthy! But that’s not the point. It is delicious. My mayo haters will be happy because this Mediterranean tuna salad is made with an olive oil coating instead of mayo!

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I love adding garbanzo beans because it bulks up the salad, fills you up and adds protein at the same time.

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Caperberries are brand new to us. Chef David and I used them on a recent Between The Eats Tapas and Pinchos episode, and my family fell in love with them!

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The fruit, berries of the caper, are like olives but smoother. I can’t wait to try them in a martini!!
Here is the recipe…

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Mediterranean Tuna Salad
Ingredients:
2 cans, chunk light tuna in water, drained.
2 cans garbanzo beans, chickpeas
1/2 small red onion, chopped
2- 3 tbsp. caperberries
2-3 tbsp. sliced olives
1/4 cup olive oil
lemon juice, 2 lemons
salt/peper

parsley, chopped for garnish
Baby spring mix, plating

Directions:
Mix all ingredients in a mixing bowl, except for parsley and lettuce.
Chill 2 hours.
Plate tuna salad on a bed of baby spring mix.
Top with extra caper berries, and chopped parsley.

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Enjoy!
Ciao!


Jul
2016

Sicilian Garlic Oregano Grilled Potatoes!

categories: Dinner, Grill, Healthy Living, Homemade Italian, Party Time, Recipes

Quick and easy summer recipes continue with grilled sliced potato recipe. Bursting with flavor, these potatoes have an herb salty garlicky bite with the creaminess of the sour cream finish! These potatoes are fabulous with summer seafood!

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Sometimes I grate Parmesan cheese over the grilled slices and forget the sour cream!

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A tip that I recently learned from my co-host Chef David on Between The Eats is that you want to place the potato slices in cold water and bring the pot up to a boil. By doing this the inside and outside of the potato have a chance to get to the same temp for even cooking. This eliminates the outisde of the rounds smushing. Has this ever happened to you? It’s the worst! Your recipe will become starchy from broken potato pieces falling off.

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Here is the recipe…

Ingredients:
2 large potatoes, sliced 1/4 inch slices
2 tbsp. Olive oil
1 tsp. Onion powder
1-1/2 tbsp. Dry oregano
Salt/pepper to taste
3 cloves roasted garlic, minced
3-4 tbsp. Sour cream
Parsley or chives

Directions:
Boil sliced potatoes from cold water until a knife test shows just softened, but still firm potatoes.

Drain and cool 5 minutes.

Meanwhile heat the grill to a medium flame.

Add potato slices, olive oil, oregano, onion powder, garlic, salt and pepper to a Gallon ziploc bag.

Gently coat potatoes being careful not to smush.

Place a piece of foil on the grill grate, and line up the potatoes being careful not to overlap.

Grill 4-7 minutes until bottom is golden brown and flip. Grill another 3-5 minutes until done.

Remove from grill, toss with sour cream, sprinkle with chives or parsley and serve.

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Enjoy!
Ciao!


Jul
2016

Garlic Parm Wings!

categories: Dinner, Homemade Italian, Party Time, Recipes

I get in the mood for wings and my go-to flavor is garlic Parmesan. The one food item that I do not like- there really are not that many- is buffalo sauce. In general any kind of saucy wing turns me off. My favorite wings are crisp, with dry seasoning or a glaze! Covered in Parmesan cheese is always a bonus! Ha!

Here is my recipe…

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Roasted Garlic Parmesan Wings

1 lb. wings, I cut them at the joints and used the wingette.
2 tbsp. Garlic olive oil
4 cloves Roasted garlic, finely chopped
1 tbsp. Garlic salt
Salt/pepper to taste
1/2 cup+ fresh grated Parmesan cheese
Your favorite dipping sauce, I used Romesco sauce

Directions:
Preheat oven 500 degrees.

In a large mixing bowl toss wings with garlic oil, garlic, garlic salt, salt and pepper until well coated.

Place on an aluminum foil covered pan.

Roast 8-10 minutes until browning, flip another 8 -10 until crispy.

Remove and roll in Parmesan.

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Enjoy!
Ciao!


Jul
2016

Kafta Kabobs!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Grill, Healthy Living, Healthy Snacks, Lunch, Recipes, Sides

Kafta, Kofta, Kefta…every translation spells it differently! Let’s call it meat on a stick. Ok, really flavorful meat on a stick.

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With Lebanese exotic flavors of cumin, cinnamon, and of course the garlic, Kafta has a deep layering and tastes like a full meal. Often served cold for lunch, or hot for lunch or dinner, it is a fun opportunity to try something different that is really quick and easy to make.

My kids are fans because it is on a stick I think. They first started eating “things kids aren’t supposed to like” when skewered. Try it, seriously!

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A few tips, I used an egg. (Gasp!) Kafta is traditionally stuck together by using soaked white bread that’s rung out and put in the food processor. Yeah, So are traditional meatballs, but sometimes you don’t want to clean the thing, right? Feel free!

Soak the sticks! I forgot and a few of mine burned!!

The cucumber salad is amazing and accompanied meat dishes quite often on my table in the summertime.

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And guys, the sauce…simple and delicious! It’s more powerful than a smoothe tahini with the punch of Romesco. I used a delicious jarred Romesco, but you can get crazy and make your own!

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Here are the recipes…

Kafta Kabobs

Ingredients:
1 lb. ground beef
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 cup parsley, finely chopped
1 egg
1 tsp. Allspice
1 tsp. Cumin
1/2 tsp. Paprika
1/2 tsp. Cinnamon
Salt/pepper to taste
Skewers

Directions:
Soak skewers in water for at least one hour until ready to mold the

Heat grill to 300 degrees.

With hands, mix beef, garlic, onion, egg, and all of the spices, salt and pepper.

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Mold 1/6 of the mixture onto one end of each skewer trying to keep mold to 1 inch thickness.

Grill approximately 4 minutes each side until cooked to desired fineness.

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Cucumber Salad

Ingredients:
1 cucumber chopped
1 pint grape tomatoes, halved
1 small red onion or Vidalia onion, sliced
Handful parsley, chopped
1 lemon , squeezed
3 tbsp. Garlic oil
Salt/pepper to taste

Directions:
In a large moxing bowl, toss to coat.

Greek Yogurt Romesco Sauce
1/4 cup plain Greek Yogurt mix with
1/4 cup Romesco
Chopped Parsley flakes and sliced tomato garnish

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Enjoy!
Ciao!


Jul
2016

Sweet Peaches Pittsburgh!

categories: Around Pittsburgh, Restaurant Review

Sunday Brunch has become a popular competitive sport in Pittsburgh and it is fun for the spectators, or tasters in this case. Possibly going hand in hand with Pittsburgh’s rise to the top of the “foodie” chain, brunches have popped up in restaurants like Root 174, and most recently at Market Square’s Revel and Roost. Local food critics, magazines, and bloggers are putting out their lists for “brunch picks” because it is what people want to know! Robert Miles Downtown Concierge posts his brunch picks on Twitter and here is Good Food Pittsburgh’s brunch list!

A function of supply and demand, Pittsburghers are demanding unique menu items, Bloody Mary bars, and enough Brunch options to land a reservation. Never a breakfast eater, I am now
in love with brunch so thank you Pittsburgh for opening my eyes.

Bacon Bloody Mary @ Bakn!
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I ended up at the sweetest spot in Allentown, Sweet Peaches, a few Sundays ago and it was so delish I had to share!

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Known for spectacular catering, Bek Hlavach’s Sweet Peaches utilizes creative takes on seasonal local ingredients to wow the city’s event goers palates. Having driven by the charming reataurant in Pittsburgh’s Allentown neighborhood, I knew I had to visit!

I had trouble deciding…
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I love a fruit plate! And the coffee though…
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Of course I ordered the “Brandy Peach” French Toast! When in Rome…
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Obviously I hated it 😉
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Happy to have found the sweetest spot! Brunch with Sweet Peaches soon, Pittsburgh!
Ciao!

Sweet Peaches
639 E. Warrington Ave.
Allentown, PA
412-219-3121 https://www.facebook.com/eatsweetpeaches


Jun
2016

Crispy Garlic Parmesan Green Beans!

categories: Healthy Living, Healthy Snacks, Homemade Italian, Recipes, Sides

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!

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My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!

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Garlic Parmesan Green Beans
Ingredients:
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
salt/pepper
1/4 cup fresh grated parmesan cheese

Directions:

Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.

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Enjoy!
Ciao!