Italian Wedding Soup

Italian Wedding Soup

Any excuse to make soup is okay with me.  So when my son was home sick the other day, I asked him what he’d like for dinner.  “Soup”, he replied in a sad, pitiful, scratchy whimper.  “The kind with the little meatballs in it, but not a spicy one”, he added.  I knew just what he was talking about as we’d had it about two months ago and he loved it.  Let’s face it-any soup with meatballs in it is going to be a hit kids. Although I’m sure this soup has been served at weddings the name actually comes from … Continue reading

Caprese Meatball Sliders

Caprese Meatball Sliders

I just love a big, thick juicy burger; but lately I’ve been making smaller slider style burgers.  The great thing is I find I eat a lot less when I make them.  It was almost as if when I had a big burger, I felt compelled to finish it.  And soon after finishing said burger, I was stuffed.  That’s why I actually prefer sliders; I find I eat quite a bit less. The other reason I’m hooked on them is you can put anything on them and still call it a slider.  If you put chicken between two normal hamburger buns, it’s … Continue reading

BLT Pasta

BLT Pasta 2

Everyone loves a great BLT.  Thick cut bacon, juicy mouthwatering tomato and crisp lettuce on toasted hearty bread is a hard combo to beat.  So when I was thinking about what to make for dinner and a BLT came to mind, I wondered how I could twist things up.  I ventured into my refrigerator bravely pushing through the minefield of varied tupperware items that held remants of meals gone by.  And that’s when it came to me-I really need to clean out this fridge!  I digress; back to the search. After finding some arugula and fresh mozarella, it suddenly struck me.  A small plastic barb from one of those stupid tupperware lids (well not techniquely stupid as that would … Continue reading

Fettuccine with Roasted Red Pepper Sauce

Fettuccine with Roasted Red Pepper Sauce

There are two ingredients that I love more after roasting; red bell peppers and garlic.  Roasting the peppers over a flame until blackened and blistered, then removing the skin and seeds enhances their natural sweetness and they are miles apart in their flavor from the jarred variety.  Garlic as well is transformed when it’s roasted in the oven, becoming soft and sweet and far more subtle than in it’s raw state.  So when I was coming up with a new sauce, I knew I wanted to use both of these ingredients roasted to perfection. This is such a simple sauce but it does … Continue reading

Three Cheese Manicotti with sausage ragú

Manicotti with sausage ragú

I must admit, I could eat pasta nearly every day and would never tire of it.  Whether  dried or fresh, it lends itself to so many dishes and it’s this versatility that allows the same ingredient to go from an elegant yet simple capellini with fresh tomatoes and capers to macaroni  n cheese.  From lobster ravioli to minestone soup or spaghetti smothered in chili, it’s all fantastic and quite different.  So when I had a urge for pasta again, I couldn’t quite decide on what kind. After mulling over numerous ideas in my head, I still was no closer to a dinner recipe.  That’s when it … Continue reading

Baked Rigatoni with sausage and eggplant

Baked Rigatoni with sausage and eggplant

Baked pasta is pure comfort food.  From lasagna and mac n cheese to cannelloni, stuffed shells and spaghetti pie; it’s all good, hearty stick to your bones food.  And such is the case for this recipe.  I was at home working earlier in the day with my mind constantly wandering through recipe ideas, but not settling on anything.  So I decided to go to the store to do my normal perusing of the aisles trying to figure out what to cook for dinner. After meandering for what seemed like an hour with no luck, I made my way to the produce section hoping for … Continue reading

Broccoli Cheese Sformato

Broccoli Cheese Sformato

Before you start googling “Sformato” I’ll save you the trouble.  It’s an Italian custard, similar to a French soufflé but not nearly as airy.  They can be sweet, but most often are savory as I’ve done here.  And although they are commonly done in a ring mold, I find the individual ramekins work better.  Many recipes call for milk thickened with a roux, but by using the heavy cream that step can be omitted, albeit with more fat.  This is such an easy recipe and will even win over your non broccoli loving family members. (See Linda?  You liked it!)  … Continue reading

Pasta Puttanesca

Pasta Puttanesca

After all the Mexican food and braised pork the last few days, I was in the mood for some pasta.  But what kind?  That’s the real trick in cooking for a family; creating something everyone will eat and yet having variety to keep it interesting for me.  So when deciding what kind of sauce to have with the pasta, I had to think about what we hadn’t had in awhile.  The first thing I decided was I wanted no meat in it.  We’d had alot of meat lately and I just didn’t feel like it.  So that ruled out Bolognese … Continue reading