Tag: pittsburgh


Jan
2016

Sicilian Split Pea Soup!

categories: Around Pittsburgh, Dinner, Healthy Living, Homemade Italian, Recipes, Soup

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

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Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

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Here is the recipe…

Sicilian Split Pea Soup

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.

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Ciao!


Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

categories: Desserts, Fun for Kids, Party Time, Recipes

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

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Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

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Enjoy!
Ciao!


Nov
2015

Twice Baked Candied Sweet Potatoes!

categories: Recipes, Sides

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes. With all of the sweetness of your favorite candied potatoes, these potatoes are sooooo delicious! Top each one with marshmallows, pom arils, cherries, pecans….or any combination! Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!

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Here is the recipe–>

Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

Ingredients:
4 Whole sweet potatoes, scrubbed
2 tbsp. melted butter + 4 thin pats butter
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 cup brown sugar + a little to sprinkle on top
1/4 cup dark/maraschino cherries or I used pomegranate arils
1/4 cup marshmallows
Optional Pecans for topping

Directions:

Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

Slice the top of the potatoes and scoop out potato.

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Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

Spoon potato mixture back into skins.

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Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

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Bake another 15-18 minutes until marshmallows start to brown.

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Enjoy!
Happy Thanksgiving!
Ciao!


Nov
2015

Potato Soup!

categories: Dinner, Healthy Living, Lunch, Recipes, Soup

I am convinced that sometimes we want things only because we can’t have them! I made this creamy and delicious soup last week for Meatless Monday, and all I could think about was adding bacon. Crispy delicious totally crunchy bacon bits were on my mind. Hearty, creamy, and full of your favorite vegetables, this soup is a meal! Think loaded baked potato and add some fun toppings like chives, shredded cheese, sour cream, even chili. Serve with your favorite crusty bread and Enjoy!

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Potato Soup
makes approx. 2 quarts

Ingredients:
4 large potatoes, peeled and diced
2 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 cups water
4 cups vegetable stock
4 tbsp. Butter, sliced into tbsp.
1/4 cup fresh grated Parmesan cheese
6 tbsp. Flour
1 cup heavy cream
Salt/pepper to taste
(Optional- 1/2 lb. bacon/pancetta, finely chopped and cooked until crunchy)

Directions:
In a large stock pot, add potatoes, carrots, and celery. Fill 4 cups water or to top of vegetables and heat.
Cook in water until tender.
Remove vegetables and set aside.
Add onion and butter to pot and cook until the onions are translucent, add stock.
Stir in flour and Parmesan cheese.
Add heavy cream, little by little, while stirring.
Bring to a boil to thicken, and add vegetables.
Add more vegetable stock until desired consistency.
Salt/pepper to taste

Top with bacon, shredded cheese, any of your favorite baked potato topping would be delicious!
Enjoy!
Ciao!


Oct
2015

Parmesan Crusted Pork Chops with Apple Pear Cranberry Risotto

categories: Dinner, Homemade Italian, Recipes, Sides

My quick pan pork chops are just like grandma’s except I add a Parmesan crust. I use the traditional 3-step crusting process, egg dip, breadcrumbs, Parmesan topping. You might say why not mix the Parmesan and herbs with the breadcrumbs? Save a step? Yes, but you chance not getting half as much Parmesan to stick! We can’t have that! By tossing the pork chop twice, the tiny spots that the breadcrumbs didn’t cover get filled in with parm!

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So I was totally in the mood for an apple -pear side dish to accompany these chops, something sweet but still fall. I came up with an Apple Pear Cranberry Risotto! The best part is I rehydrated the cranberries with Wigle Whiskey’s “Landlocked” rum!

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With all of the favorite holiday flavors, this risotto would be fabulous alongside Thanksgiving dinner, your Holiday ham, or just because! Serve it with a savory meal or top it with ice cream for dessert!

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Apple Pear Cranberry Risotto
Ingredients :
1/2 cup dried cranberries, soaked
in rum until plump
1 Granny Smith apple, chopped
1 red delicious apple, chopped
1 d’anjou pear, chopped
3 tbsp. butter
2 tbsp.sugar
2 cups arborio rice
3-4 cups milk
1 tbsp. Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

Directions:
Melt butter in a large sauce pan.
Add apples, pears, and sugar.
Cook until they turn golden and soften.
Add cranberries with any rum left in the pan and arborio rice. Mix well.
Heat milk until hot but not boiling. I used my large glass measuring cup.
Add milk 1/2 cup at a time, constantly stirring and allowing the milk to absorb into the rice and cook each time. You will need anywhere from 3-4 cups. Keep adding milk and stirring until rice is al dente.
Remove from heat and add spices.
Mix well and serve warm.

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Parmesan Crusted Pork Chops
4 -6 bone in pork chops
2 eggs
2 cups Panko breadcrumbs
2 cups fresh grated Parmesan cheese
3 cloves finely chopped garlic
1 tsp. chopped basil
1 tsp. chopped parsley
Salt/pepper to taste

Directions:
Set up 3 pie plates in a row.
In the first pie plate, whisk 2 eggs.
In the second plate, add the Panko breadcrumbs.
In the third plate, add the Parmesan and remaining ingredients.

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Dip the pork chops in the egg, flipping to coat both sides.
Then cover both sides with Panko breadcrumbs, and then the Parmesan mixture.
Continue with all chops.
Heat 2 tbsp. Oil in a large pan.
Add pork chops, flip when brown approximately 5 minutes per side or until internal temperature reaches 145 degrees.
Let stand to absorb juices and serve!

Enjoy!
Ciao!


Sep
2015

Cinnamon Raisin Egg Bagels

categories: Breakfast, Recipes

There is something so mouthwatering about sweet and spicy, sweet and savory, sweet and salty combinations. We can’t get enough when it comes to snacks, desserts, appetizers, soups, salads, and entrees. Why not bring these delicious flavor combinations to breakfast? Instead of accompanying your egg dish with a sugary bread, donut, or breakfast pastry, join the two together for a flavorful blast of yum!

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Feel free to get creative! Top cinnamon bread, a donut, or even a cinnamon roll using this “baked in egg” method! Basically you need to make a nook for the egg. This can be done by either pulling out some of the bread, smushing it down , or in the case of the bagel, pressing the middle dough together. You don’t want the egg to roll away! It totally will! LOL If cooking your dish in a skillet, this hole problem is no big deal because you are directly on the heat source.

Of course I added parmesan cheese, too! HA!

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“I want the recipe!”- There really isn’t a serious recipe, but here are the super simple guidelines ; )

Cinnamon Raisin Egg Bagels
Makes 6
Ingredients:
6 cinnamon raisin bagel or other sweet breakfast pastry or make your own!
6 farm fresh eggs
fresh grated parmesan cheese
salt/pepper
parsley for fancy styling

Directions:
Line a cookie sheet with parchment paper.
Close center of bagels by pressing dough together and squeezing to secure.
Naturally, the bagels will create a nook for the egg. If using bread or another pastry, remove to create a nook.
Crack eggs into nooks – its ok if a little spills over.
Grate fresh parmesan cheese over eggs and salt/pepper to taste.
Bake 16-22 mins or until eggs are set. Note: The egg will appear runny, give it the shake test to see if yolk is set. Seriously, shake the cookie sheet and watch for jiggling. If no serious jiggling you are good to go : )
OR- Cook in a pan until egg cooked through.
Top with chopped parsley for a fancy finish!

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Enjoy!
Ciao!


Sep
2015

Sweet & Spicy Veggie Soba Noodles!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Recipes

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

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I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

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Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

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Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

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With your fingers, gently separate noodles until all come unstuck.

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Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

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Enjoy!
Ciao!


Aug
2015

Roasted Chicken Salad

categories: Healthy Living, Lunch, Recipes

For a refreshing summer luncheon or back to school favorite , homemade roasted chicken salad wins the “hits the spot” award. I cannot stand a wet, super mayonnaissy, yogurty, sour creamy (eek!) consistency. So I add the minimum amount ever of mayonnaise to moisten – I know, there is seriously no other word to be used here- some sweet grapes and the crunch of celery to the dressing.

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Super short cut. You can totally buy a rotisserie chicken at the grocery store. Take out bones and skin, shred or dice. I like to make a whole roasted chicken for dinner and make this chicken salad with the leftovers. That is why I say 1/2 chicken because that is usually what’s left! Smooth and delicious with a crunch, this roasted chicken salad can easily become your go-to recipe!

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Here it is…

Roasted Chicken Salad

Ingredients:
1/2 chicken
2 tbsp. olive oil
salt/pepper
1/2-1 cup mayonnaise
1-1/2 tsp. dill
1 cup grapes, halved
3 stalks celery, chopped

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Directions:
Preheat over 350 degrees.

Rub chicken with olive oil and sprinkle with salt and pepper.

Bake 35-50 minutes, until chicken is cooked through.

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Cool chicken and dice or shred.

Mix the dressing by adding your comfortable amount of mayonnaise, grapes, celery, and dill.

Fold in diced chicken and mix well.

Add more mayo if needed! Remember, I like my chicken salad on the dry side so feel free to add away!

Chill and serve with crackers or on your favorite bread or roll!

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Enjoy!
Ciao!


Jul
2015

Honey Garlic Jalapeño Chicken!

categories: Dinner, Grill, Recipes

Fall-off-the-bone, juicy, flavorful chicken thighs are the absolute best! Since most of the time we don’t meal plan one day ahead, a long marination process can seem impossible. By using a robust marinade, you can easily create a depth of flavor without the 8 hour marination process. By robust, of course I mean garlic, a hint of jalapeño, and honey for sweetness. A quick coating is all it takes!

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I suggest grilling the thighs. If you live in Pittsburgh it’s impossible because it rains everyday! You can brown them in a pan like I did. The great thing is the thighs get completely smothered in gooey deliciousness and finished off in the oven, so either works. The marinade actually reduces to a thick sticky coating in the pan, totally ideal for chicken thighs.

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I utilized the left over pan goo to pan sear the corn on the cob…this was genius.

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Robust garlic and honey flavors with a hint of jalapeño is perfection on corn!!!

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All I added was a coating of butter, a shake of paprika, and some finely chopped parsley for a fancy finish.

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Garlic Honey Jalapeño Chicken
(makes 6-8 chicken thighs)

Ingredients:
1/3 cup honey
6 cloves of garlic, finely chopped
1 large jalapeño pepper, finely chopped
3 tbsp. olive oil- 2 tbsp. marinade/ 1 tbsp. for pan
2 tbsp. balsamic vinegar
Handful of chopped parsley or cilantro
salt/pepper
6-8 chicken thighs, skin on or off and rinsed

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Directions:
Mix all ingredient together in a mixing bowl.

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Coat chicken thighs in a ziploc bag or 9X13 pan to marinate.

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Heat oven 350 degrees.
(Overnight or all day is best …if you have time! This marinade is strong so it is not absolutely necessary.)

Heat 1 tbsp. olive oil in a large pan.

Remove thighs from marinade and add to the pan. Keep excess marinade!

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Brown thighs on each side 3-4 minutes per side.

Remove thighs from pan and add to a 9X13 baking dish.

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Pour excess marinade over thighs.

Cover with foil and bake 35-45 minutes, make sure juices run clear. Chicken will be “fall off the bone” yum!

Especially if skin-on, crisp the thighs under the broiler for 5-7 minutes until desired crispness.

Let stand 5-10 minutes and serve!

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I serve these delicious thighs with Pan Seared Corn on the Cob!(See directions above in intro.)
These two dishes are delicious! Both stars of the meal!

Enjoy!
Ciao!


Jul
2015

Bun-less Meatball Sliders With A Parmesan Crisp!

categories: Dinner, Homemade Italian, Party Time, Recipes

Perfect as an appetizer or dinner, these bun-less meatball sliders bring together the flavors of meatballs in sauce topped with fresh grated parmesan cheese without the tradition. Ripe tomatoes, fresh basil, and a parmesan crisp create a clean and colorful stack of deliciousness.

Seriously, who needs the bun? And, seriously, who can live in this world without parmesan crisps? Parmesan crisps take 5 minutes to make and, like a great pair of earrings, they dress up everything!

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Bun-less Meatball Sliders
Makes 6-8- 3 inch sliders

Ingredients:

1 lb. lean ground beef
1 egg
2 tbsp. basil, chopped
1/4 cup parmesan cheese
4 cloves garlic,finely chopped
1/4 cup breadcrumbs

Directions:

Add all ingredients and mix well by hand.

Form into 3 inch balls and flatten slightly so that the top plateaus.

Place on a foil covered pan 2 inches apart.

Bake 350 degrees for 8-12 minutes until desired doneness, flipping half way.

Toppings:
Whole Basil Leaves
Ripe Tomatoes, sliced

Parmesan Crisps-
Spoon 1-2 tbsp. parmesan cheese in piles approx. 2 inches apart on a parchment paper lined pan.

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Bake 4-5 mins. until golden- just starting to brown.

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Let cool.

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Peel crisp from paper.

Build bun-less meatball sliders by topping the meat patty with one slice of tomato, a few basil leaves, and a parmesan crisp on top!

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Serve and Enjoy!!

Ciao!