Easy Iced Latte

Buongiorno Figli d'Italia! This summer, before going out for an Iced Latte...have these on hand! So easy to make:

6 oz. water
6 tablespoons of sugar (or your favourite sweetner)
6 oz. strong espresso
6 oz. milk
6 oz. Cool whip
Make a syrup with the water and sugar, let cool and add to espresso, milk and Cool whip...fill popsicle molds, freeze several hours and enjoy!

10 things Italian children learn at the table...

Another read that brought back so many memories. Without even realizing that I was being taught..... I learned every one of these rules. In my case......... It was just doing what my family did. I'm sure all of you can relate to the 10 Rules.

10 things Italian children learn at the table

The dining table is the most important piece of furniture in Italian houses. Italian familial relationships are forged “a tavola” and children learn very soon how they should behave.

SI MANGIA TUTTI INSIEME – WE EAT ALL TOGETHER

Italian children are treated as young adults. Adults and kids eat all together. Parents help their kids to eat only until they learn to hold a fork. Then they join the family at the table at the same time.

MANGIAMO LE STESSE COSE – WE EAT THE SAME THINGS

As soon as children don’t need help with the fork, they eat exactly what adults have on the plate. They eat smaller portions of course, but learn to taste different foods very early. When you go to Italy, you may notice that most restaurants and trattoria’s don’t have a kid’s menu.

È PRONTO! – IT’S READY

When mom or dad say “è pronto”, kids must join immediately the family at the table. If they don’t, parents or older brothers go and pick them up. No excuses.

AIUTAMI A PREPARARE IL TAVOLO – HELP ME TO SET THE TABLE

It’s like a game. When mamma (nowadays also papà) asks for some help for setting the table, children put la tovaglia, the table cloth (there’s no Italian table without table cloth!) i tovaglioli (napkins), i piatti (plates) and le posate (fork and knife). If you like, you can read our previous post with podcast about Italian cutlery and tableware.
USA FORCHETTA E COLTELLO – USE FORK AND KNIFE

It is amazing to see how Italian children learn to use fork and knife so early. Of course, they start using safe knives. A fork is as dangerous as a knife, the soonest children learn to use knives properly, the better for them.

PER FAVORE, GRAZIE E PREGO – PLEASE, THANKS AND YOU ARE WELCOME

Please, thanks and you are welcome, per favore, grazie e prego are words children learn at the table when they ask for more food, for water or salt.

NIENTE COCA COLA – NO COKE, WE DRINK WATER

Soft drinks in Italy are not as common as they are in the US. We usually drink water. Coca cola is allowed in pizzeria or in special occasions.

FACCIAMO GLI GNOCCHI? LET’S MAKE GNOCCHI TOGETHER

There are positive side effects coming from this terrible economic crisis. Italian people are starting again to make their own food with basic ingredients, and ask grandma and grandpa how to prepare proper food. It’s cheaper and better. Just like 40 years ago, children learn how to make bread, pizza, gnocchi and pasta with mom and dad.

NON LO MANGI OGGI, LO MANGI DOMANI – YOU DON’T EAT IT TODAY, YOU EAT IT TOMORROW

Italian parents used to be quite strict with bambini capricciosi, naughty children. Whenever kids refused to eat things they didn’t like, mamma put the same thing on the plate the day after. Nowadays parents are softer, but this rule still exists in some families.

NON SI MANGIA FUORI DAI PASTI – DON’T EAT AT STRANGE HOURS. RESPECT LUNCH AND SUPPER TIME

Merenda is the Italian word for the afternoon snack. Fruit, a small pizza (pizzetta), focaccia (soft bread with salt and olive oil) or a panino with salame or prosciutto (Italian sandwich) are common. That’s the only food they are allowed to eat outside regular meals. Before lunch (pranzo) and after supper (cena) the fridge (frigorifero) is off limits.

As a native Italian working abroad, I finally appreciate what my parents taught me: sit together, eat good food, relax and speak freely. Possibly, switch the TV off. It’s quite uncommon to see this happening every single day in other countries, especially in northern Europe, where parents and kids eat separately, on the couch. Sometimes, children pick up stuff in the refrigerator and bring it to their room. My mamma would be disappointed… What’s your experience?

Baked Apple Pancake

2 granny smith apples
2 t ground cinnamon
1/2 C granulated sugar
1/2 C packed light brown sugar
3/4 C Flour
1 t baking soda
1/8 t salt
3/4 C Buttermilk
3 eggs lightly beaten
2 t oil
6 T unslted butter

Heat oven to 375. Very lightly oil a well seasoned, oven proof, 10 inch
cast iron skillet w/ sloped sides

peel apples. Cut in quarters, remove core and cut into thin slices. Mix
apples, cinnamon and sugar in a bowl

Mix flour, baking powder and salt in a medium bowl. Stir ub buttermilk,
eggs, and oil just till dry ingredients are moistened. Do not overmix.

Melt butter in prepared skillet over medium heat, add mixture. Cook
stirring, until sugars have melted and apples are well coated with mixture
(about 5 min)

Gently pour flour and egg mixture over apples. Bake until puffed, edges
golden, and apples tender. (about 25-35 min)

Serve immediately. If desired, flip pancake over onto serving plate. Be
careful, Sugar on bottom of pot is very hot.

Simply Oven Roasted Smoked Sausage and Potatoes

Oven Roasted Smoked Sausage and Potatoes

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Oven Roasted Smoked Sausage and Potatoes

Parts:

1 bundle deal of smoked sausage, sliced into rounds

1 large onion, peeled and chopped

5 large potatoes, peeled and chopped into ½ inch cubes

olive oil

excellent sea salt

freshly flooring black pepper

sweet paprika

dried thyme

a handful of greated tough cheddar cheese

Directions

Preheat the oven to 400F.

Line a large baking tray (with elements) with a couple of sheets of foil, and spray with cooking spray. Set aside.

Put the sausage rounds, onions, and potatoes into a big bowl. Drizzle with a couple TBS of olive oil and season to type with salt, pepper, paprika and dried thyme. Toss at the same time with your palms excluding the complete lot is evenly allotted. Pour this out onto the baking tray, and unfold it out as so so much as you can.

Scenario into the heated oven and roast for 45 minutes to an hour, stirring each and every 15 minutes or so, until the potatoes are golden brown and soft. Flip off the oven.

Scatter the cheese over excessive of the cooked meat and potatoes, Pop once more into the oven a few minutes to soften the cheese

3 Ingredient No Bake Peanut Butter Bars

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3 Ingredient No Bake Peanut Butter Bars
Ingredients:
peanut butter – 1 cup
honey – 1 cup
old fashioned oatmeal – 3 cups

Instructions:
Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight.

*for gluten free, use gluten free oats
*for clean eating, use raw honey

Apple Pie Bars

Apple Pie Bars

Yield: 12 generous bars or 24 mini bars

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 12 Tbsp salted butter, cold and diced into cubes
• 1/4 cup +2 Tbsp buttermilk, chilled
• 1 egg yolk
• 2 1/4 lbs granny smith apples (about 6 medium apples)
• 2 1/2 Tbsp orange juice
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 1 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg white
• 1 1/2 Tbsp Raw Turbinado sugar
• 1/4 tsp cinnamon

Vanilla Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half (milk could be substituted)
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 350 degrees.
• To prepare pie crust:
• In a large mixing bowl, whisk together 2 cups flour and salt. Cut butter into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs. Add buttermilk and egg yolk to mixture and stir until mixture comes together and you are able to form a ball. Cover bowl with plastic wrap and refrigerate dough while preparing apple filling.
• To prepare apple filling:
• Peel, core and dice apples into thin and small pieces. Place diced apples in a large mixing bowl. Add orange juice and 1 tsp vanilla and toss apples to evenly coat. In a separate mixing bowl, whisk together 1/2 cup flour, granulated sugar, light-brown sugar, 1 1/4 tsp cinnamon and nutmeg. Pour flour mixture over apple mixture and toss to evenly coat, set aside.
• To assemble pie:
• Divide pie dough into 2 equal portions. Roll one portion into a 13×9 inch rectangle on a lightly floured surface. Lift rolled dough into an ungreased 13×9 inch baking dish (the easiest way to do this is to fold the dough in half and then fold in half again, then transfer folded dough to one corner of the dish and unfold to it’s original shape to cover entire baking dish). Toss apple mixture once more and pour into baking dish over pie crust. Roll remaining dough into a 13 1/2 x 9 1/2 inch rectangle and place rolled dough over apples (folding and unfolding as previously noted). In a small mixing bowl whisk egg white until foamy, brush egg white over top pie crust (you will only need about half of the egg white). In a separate small mixing bowl whisk together 1 1/2 tbsp Raw Turbinado sugar with 1/4 tsp cinnamon. Sprinkle cinnamon sugar mixture evenly over top pie crust. Bake in preheated oven 50 – 60 minutes until golden brown and apples are tender when pierced with a toothpick. Remove from oven and allow to cool at least 30 minutes before cutting into squares. Drizzle with optional glaze or serve with vanilla ice cream. Store bars in refrigerator in an airtight container, rewarm in microwave if desired.

Vanilla Glaze

• Combine all ingredients in a small mixing bowl, whisk until smooth. Add an additional 1/2 Tbsp half and half if you’d prefer a thinner consistency.

EASY CHEESEBURGER SLIDERS

 

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EASY CHEESEBURGER SLIDERS

2 pounds, 93% lean floor sirloin
1/4 cup seasoned bread crumbs
3/4 cup chopped onions
1/2 teaspoon salt
1 package (12-count) Kings Hawaiian Savory Butter rolls (or slider buns)
6 slices cheddar or Velveeta slices

Learn how to Make It
Heat oven to 400 levels. In a bowl, combine beef, bread crumbs, onion, and salt. Gently press combination right into a 9-by-13-inch pan in order that it makes one giant patty of even thickness. Use the tines of a fork to poke holes all through the meat. Bake for 30 minutes. Because it bakes, the meat will shrink away from the edges and liquid will accumulate across the edges of pan. When totally cooked, take away the pan from oven (hold oven turned on) and carefully drain off the liquid.
High the meat with a good layer of sliced cheese; return pan to oven for about 2 minutes or till the cheese melts. Take away from the oven and permit to relaxation for a few minutes. Lower into 2-inch squares (or the size of the buns used), making 12 mini- hamburgers. Serve with dill pickle slices and ketchup. Serves 6 at 2 sliders each.
I served it with pasta salad, pickles and chips. Fast and simple for certain!

Sweet Garlic Chicken

A sweet garlic chicken that is tender, moist and delicious


Ingredients
4 medium boneless, skinless chicken breasts (about 4 oz each)
1 tsp salt
2 tsp pepper
1 tbsp. dried basil
1 tbsp. olive oil
5 garlic cloves, minced
4 tbsp. brown sugar

Instructions
1.Preheat oven to 400
2.Line a rimmed baking sheet with foil and then spray with nonstick spray
3.Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet
4.In a medium saucepan heat olive oil until shimmering
5.Add in minced garlic and let cook until soft & fragrant, about 2 minutes
6.Remove oil from heat and stir in brown sugar until smooth
7.Evenly spread brown sugar mixture over the top of each chicken breast
8.Bake for 30 - 40 minutes or until juices of chicken run clear
9.Serve & ENJOY!!

Easy and Good Ranch BLT Macaroni Salad

Ingredients

• 1 lb elbow or  you choice of shape macaroni... cooked  Al dente and drained
• 1 bottle Kraft Ranch dressing
• 3 medium tomatoes
• 1/2 lb bacon, cooked and crumbled
• chopped (or torn) Romaine Lettuce to serve salad on

Instructions

1. In a large mixing bowl add all ingredients.
2. Stir well.
3. Refrigerate to let flavors marinate.
4. Serve over Romaine lettuce
5. Enjoy!!

Cherry Thumbprint Cookies

Ingredients

• 1 cup softened Butter
• 1/2 cup Sugar
• 2 cup Flour
• Cherry Pie Filling
• 1 cup Powdered Sugar
• 1-2 tsp Milk

Instructions

1. Preheat oven to 375.
2. Cream together butter and sugar.
3. Mix in flour (dough will look crumbly).
4. Roll dough into round balls and place on an ungreased cookie sheet.
5. Make thumbprints in each dough ball and fill with your a cherry from the pie filling.
6. Bake for 15 mins until edges start to get lightly brown and cookie sets up.
7. Allow to cool on cookie sheet for 15 minuutes.
8. Mix powdered sugar with milk to make a thick glaze.
9. Place in corner of zipper bag and clip corner to pipe.
10. Pipe perpendicular lines accross cookie to decorate.

Easy Grilled Ham & Pineapple Kabobs

Ingredients

• 1 lb  your favorite ham slices (you can even use turkey ham or even lunchmeat)
• I can pineapple chunks
• 8 oz teriyaki sauce
• skewers

Instructions

1. Soak ham slices in teriyaki sauce for 30 minutes.
2. Place ham and pinapple on skewers, alternately.
3. Grill just until warmed up.
4. Enjoy!

Jalapeño Popper Dip

Ingredients

• 1 4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
• 1 8oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/4 cup shredded parmesan cheese
• 1 cup Italian seasoned bread crumbs
• 4 tablespoons butter or margarine, melted
• 1 tablespoon dried parsley

Instructions

1. In a mixer or by hand, combine cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
3. Spoon into 8x8 baking dish, spreading evenly.
4. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
5. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
6. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.

Rosie's Zucchini Oven Fries

Rosie's Zucchini Oven Fries

These oven fries are a perennial favorite around our house when zucchini is abundant. Healthier than french fries, but with the same pleasing, crisp, crunch, these are sure to please even the pickiest of eaters. Great as an appetizer, side dish, or light main course.


Zucchini Oven Fries
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup cornmeal
1 tsp salt
1 tsp granulated garlic
1/2 tsp freshly ground pepper
1/4-1/2 tsp cayenne pepper
4 medium zucchini (or long yellow squash), sliced into 1/2 inch wide sticks
2 egg whites, beaten
olive oil spray
dipping sauce of choice

Preheat oven to 475ºF
Mix flours, cornmeal, and spices in a gallon-sized plastic bag. Set aside.

Line baking sheet with non-stick aluminum foil or parchment paper. Spray with olive oil.

Dip zucchini sticks into beaten egg white, then place in bag of flour. Shake to coat, and arrange on baking sheet. Do not allow zucchini strips to touch. Coat top with olive oil spray.

Place baking sheet in the center of the oven. Bake for 7-9 minutes. Flip zucchini strips and continue baking for 5-7 minutes, or until tender and golden brown.

Serve hot -- alone or with marinara sauce (or ketchup... or bbq sauce... or anything your heart desires)

Loaded Baked Potato Salad

Ingredients

• 3 pounds small unpeeled red potatoes, cubed
• 1 pound sliced bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 medium onion, chopped
• 3 cups sour cream

Instructions

1. Place the potatoes in a greased baking pan; sprinkle with salt and pepper.
2. Bake, uncovered, at 425° for 40-45 minutes or until tender.
3. Let cook in pan.
4. In a large bowl, combine the potatoes, bacon, cheese, and onion.
5. Add sour cream and mix.
6. Salt and pepper to taste.
7. Serve as soon as you would like!