Roasted Red Potatoes

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Roasted Red Potatoes

Holiday Suggestions

Roasted Red Potatoes

During the Holidays my home is pleasantly filled to the brime with family and delicious food. Thanksgiving Day revolves around one big meal but overnighters are hungry long before this meal is served. Here I’ve included several quick recipes to satiate those appetites until dinner is served. Sausage and Navy Bean Soup, a simple soup satisfying both young and old, can be made ahead. Tex Mex Migas, Austin’s fav, is everyone’s when you have multiple toppings to add. The Hot Chocolate Bar is fun for all. Shave your favorite chocolate bars for spooning into heated milk and don’t forget sweetened whipped cream and marshmallows. These Roasted Red Potatoes are simple but tangy tasty. And the perfect accompaniment with red meat. Continue reading for this recipe.

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Sunday Breakfast Andolini Style

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Sunday Breakfast Andolini Style

Brunch Pizza

Sunny Breakfast Andolini Style

Naples, Italy to Manhattan through San Francisco, and now Oklahoma, Andolini’s present destination. If you’ve been as lucky as I you’ve stumbled upon Andolini’s restaurant. My first taste experience at Andolini’s Pizzeria was many years ago while visiting winter cold Owasso, Oklahoma. (Yep, road warrior days.) It was so unexpected. But my affection quickly took hold for Owasso and this little restaurant. Both have grown exponentially … many others caught on. I, too, became a homeowner there. A couple of weeks ago I came across this video of Mike Bausch, one of Andolini’s owners, making what he called a Santino Colazione. It looked so delicious I couldn’t resist. You’ve got to try this! He didn’t give the recipe for his perfect pizza dough but if you’re close enough to one of his restaurants I heard he sells it.

Are you like me? Do you feel a pizza crust can make or break a pizza? If you live near Andolini’s that’s easy. Or try contacting your favorite local pizzeria. But if this is not practical here are some good options for pizza crust among my recipes: Linguica Prosciutto Pizza, Italian Flat Bread, Stromboli It isn’t just the dough though, is it? It’s the way it’s cooked. I prefer a pizza stone but transferring on and off can be a bit of a nightmare. Try placing your pizza pan right on the pre-heated stone if you have trouble with the transfer. Another option is Mario Batali’s Pizza Pan and Griddle … baking the pizza to perfection. But let’s get onto the recipe!

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Swiss Chard and Pasta

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Swiss Chard & Pasta with Cognac

Swiss Chard & PastaLove Swiss Chard! Team it with pasta and it’s perfect. I love the young tender colorful variety of chard I grow in my garden but this year with our current drought I was not as inspired. So, off to my local market! Now, the choices in my market are not many. I’m just excited to see fresh Swiss Chard even if it’s mature with large tough stalks. Just remove the stalk and the spine that travels up the leaf … It works! What remains is a tasty green to add to this pasta dish. Add a little Cognac and this simple dish dazzles. Just ask my guy. Yes, we like to accompany this with a nice wine and prosciutto, and it’s our main dish.

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Ranch-Style Pasta and Ham

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Ranch Pasta and Ham

For Everyone

Ranch Style Pasta and Ham

Not really Italian except for the pasta and Parmesan. Made for the little ones who are into ranch dressing … But come to find out, everyone loved this simple pasta dish. We have company and I opted to make this for our little guest. Mom had to see the ingredient list and do a taste test and she approved. The leftovers might even be tastier as the flavors increase.

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Greens and Beans Soup

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Greens and White Bean Soup

With Croutons

Greens and Beans SoupAny time is a great time for soup! Hot or Cold weather makes no difference. I reach for soup just about anytime. Even more when I’m under the weather … tired, sad or have overdone with rich foods for days. It just perks me up, mood and all! This is one of my go to soups because I have the ingredients at hand & I love greens … And it’s a bit Italian and Portuguese, two of my favorite cuisines.

About the greens, I love escarole (a variety of endive) but kale and spinach are great substitutes and are readily available. I prefer using fresh greens in this soup but frozen will do in a pinch. Let’s get on with the recipe.

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Eggplant Appetizer

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Japanese Eggplant Parmesan

Japanese Eggplant AppetizerThis friend of mine was telling me an easy way to roast Japanese eggplant on an electric stove top element … Followed by a dip in egg and…. She saved me a taste treat. And it was so delicious I couldn’t believe that’s all she did. So, as my son-in-law likes to say, a little R&D was called for. It was simple and successful even with my first attempt … and I added a little breading to my process to give it a bit of an Italian twist. I didn’t go as far as a drizzle of marinara and a sprinkle of Parmesan but could see this as a special addition.

Hope you too try and enjoy this simple but wonderful treat! BTW, if you frequently question whether you wish to try eggplant again because the outcome in the past has been chewy, tough or tasteless this Japanese Eggplant Appetizer will change your thinking.

Recipe in time for your Fourth Of July gathering!

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Zucchini and Roasted Red Peppers

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Zucchini & Roasted Red Peppers

Side Dish or Over Pasta

Zucchini and Roasted Red PeppersIt’s Sunday! Pasta Sunday to be exact! Yes, a favorite side dish layered over angel hair for a quick Pasta Sunday Dinner. Deliciously Vegan!

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Waffle Panini

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Why a waffle panini?

Waffle PaniniThis panini is inspired by a friend who loves roasted red pepper sandwiches … that simple … that good. Not even a panini when he puts his together … yep, he’s a pretty good cook and the whole thing works. I love the toasted sandwich, panini. And I’ve seen this in vogue use of a waffle iron … making a waffle meal of turkey, dressing and mashed potatoes to cakes and other desserts.

And since I have yet to invest in a panini press and I’ve lost, in my most organized kitchen, my Le Creuset grill I decided to use my waffle iron. Aside from the waffle look the results are the same as a panini press, delicious!

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Eggplant

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Eggplant Parmesan and More

Eggplant Parmigiana

Egg Plant Parmesan and MoreThese beauties, pictured two summers ago … but I can tell you I’m up for a good crop this year too. I love eggplant but only if it’s tender … not chewy and tough as it can be if certain steps are skipped when preparing. I know there are those who swear the salting process is not necessary but I’ve tried to skip this one, you guessed it, with chewy tough results. So get out your colander, salt 1/4 inch eggplant slices heavily on both sides and place into the colander for draining for at least 30 minutes. Pat liquid and dust off salt with paper towels (or rinse with cool water and pat dry) and you are good to go. An old dish that never grows old.

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Fresh Spinach Lasagna

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Packed with Ingredients

Fresh Spinach Lasagna

Fresh Spinach LasagnaYep, that’s Sharp Cheddar! Cottage Cheese? Can I really call this lasagna? Well, it has lasagna noodles and marinara sauce … so, I guess so. For me, I prefer the traditional lasagna but I was making this for someone who requested some changes.

It always amazes me how much our tastebuds are influenced by the foods we experienced as children. Why cottage cheese? The texture is less grainy than ricotta, she says. And sharp cheddar? I couldn’t do the Velveeta! Quickly sauté 8 ounces of spinach and layer it in … It may not be traditional but it is delicious. And a one dish meal. Continue reading