Gnocchi in Sage Butter 

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Buttery garlic and sage sauce adds melt-in-your-mouth flavor to these feather-light but filling and oh-so-easy, homemade potato Gnocchi...

Ingredients

• 1 pound russet potatoes, peeled and quartered
• 2/3 cup all-purpose flour
• 1 egg
• 1/2 teaspoon salt
• Dash ground nutmeg
• 2 tablespoons butter
• 2 garlic cloves, thinly sliced
• 4 fresh sage leaves, thinly sliced

Directions

• 1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
• 2. Over warm burner or very low heat, stir potatoes for 1-2 minutes or until steam is evaporated. Press through a potato ricer or strainer into a small bowl; cool slightly. In a Dutch oven, bring 3 qts. water to a boil.
• 3. Using a fork, make a well in the potatoes. Sprinkle flour over potatoes and into well. Whisk the egg, salt and nutmeg; pour into well. Stir until blended. Knead 10-12 times, forming a soft dough.
• 4. Divide dough into four portions. On a floured surface, roll portions into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in boiling water in batches for 30-60 seconds or until they float. Remove with a strainer and keep warm.
• 5. In a large heavy saucepan, cook butter over medium heat for 3 minutes. Add garlic and sage; cook for 1-2 minutes or until butter and garlic are golden brown. Add gnocchi; stir gently to coat.

Chocolaty S'mores Bars 

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TOTAL TIME: Prep: 15 min. + coolingYIELD:18 servings

Ingredients

• 1/4 cup butter, cubed
• 1 package (10 ounces) large marshmallows
• 1 package (12 ounces) Golden Grahams
• 1/3 cup milk chocolate chips, melted

Directions

• 1. In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated.
• 2. Using a buttered spatula, press evenly into a greased 13x9-in. pan. Drizzle with melted chocolate chips. Cool completely. Cut into bars. Store in an airtight container. Yield: 1-1/2 dozen.

Grilled Avocado Caprese Salad

I am excited to share with you the newest recipe in my continuing partnership with California Avocados. This month we fired up our grills and came up with a number of delicious recipes I think anyone would enjoy. I came up with a Grilled Avocado Caprese Salad and…Oh…my…yum!

California Avocados are in season, and to me part of the appeal of avocados is their versatility…from soups to spreads to salads to hot dishes to even the avocado itself as the vehicle for a dish.  I just love them…when it comes to avocados, the culinary options are endless! And you know what??Every time I dig into a fresh & creamy California Avocado…just for a minute I am transported there…go ahead and taste the difference!  

I decided to make a Grilled Avocado Caprese Salad – I am somewhat obsessed with tomatoes…especially in the summer so paring avocado & tomatoes seemed the thing to do!

The secret to this delicious dish is the garlic infused oil.  Mmmmm!   It ties the whole dish together beautifully!

This is another one of those dishes that may get you an oooh-aaaah….and the bonus…people will never know just how simple it was to prepare!  Just a  few minutes on the grill to allow your avocados to get a beautiful char and BBQ flavor…toss your tomatoes & mozzarella with the garlic infused oil…add in some basil and my favorite part…balsamic glaze.  Oh man….now I’m hungry!

The warm avocado mingling with the fresh taste of tomatoes, the rich mozzarella, the garlic & the acid of the balsamic glaze is truly fantastic….make this!  It is a perfect bite!

Zucchini, Squash, Onion & Cheese Casserole

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Zucchini, Squash, Onion & Cheese Casserole

Ingredients:
2 - 3 T. Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)

Directions:
Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6-8 minutes.
Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and stir in well.
Remove from heat and place contents of the pan into a large bowl to let cool slightly.
Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined.
Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed.
Sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.
Place in the oven and bake about 10 minutes or until is gets bubbly around the edges.
Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving.
Garnish with fresh chopped Italian parsley and enjoy!

Easy Crock Pot Italian Sausage, Pepper & Onions

INGREDIENTS

• 2 pounds sweet or mild Italian sausage, cut into 1″ chunks
• 3 bell peppers, cut into strips
• 2 large yellow onions, sliced

INSTRUCTIONS

1. Heat a little oil in a skillet and add sausage. Cook just until brown on all sides, then add to crock pot along with the rest of the ingredients.
2. Cook on low for approximately 4 hours.
3. Serve on good Rolls, with pasta, or alone.

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta/Balsamic Vinaigrette

Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta

A warm sauteed mushroom, roasted asparagus and wild rice salad in a balsamic vinaigrette with crumbled feta.

ingredients

• 1/2 cup wild rice
• 1 1/4 cups broth, chicken or vegetable
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 8 ounces mushrooms, cleaned and sliced
• salt and pepper to taste
• 1 tablespoon oil
• salt and pepper to taste
• 1 pound asparagus, trimmed and cut into bite sized pieces
• 2 tablespoons dill, chopped
• 1/4 cup Balsamic Vinaigrette
• 4 cups salad greens
• 1/4 cup feta or goat cheese or blue cheese, crumbled

directions

1. Bring the wild wild rice and broth to a boil, reduce the heat and simmer covered, until the rice is tender, about 50 minutes.
2. About 30 minutes in, heat the oil in a pan.
3. Add the onion and saute until tender, about 3-5 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the mushrooms and saute until just caramelized, about 10-15 minutes, and season with salt and pepper to taste.
6. Meanwhile, toss the asparagus in the oil along with some salt and pepper.
7. Spread the asparagus out in a single layer on a baking dish and roast in a preheated 400F/200C oven until tender, about 10-15 minutes.
8. Mix the wild rice, mushrooms, asparagus, dill and balsamic vinaigrette.
9. Serve with the mushrooms and wild rice on a bed of salad greens, topped with roasted asparagus and garnished with crumbled feta.

Balsamic Vinaigrette

Servings: 1

ingredients

• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 large clove garlic (grated)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

directions

1. Mix everything.

Smore's Trail Mix

Smore's Trail Mix

Makes 4 cups

Prep Time:  5 minutes

2 cups cinnamon or graham cracker cereal (Gluten Free Cinnamon Chex Cereal works too)

1 cup mini marshmallows

1/2 cup chocolate chips

1/4 cup sliced almonds

1/4 cup coconut slices

1.  Combine all ingredients in a large zip lock bag.  Mix.

2.  Store in an airtight container of bag for up to 1 month.

Citrus, Dill and Salmon Kabobs

I had left over pieces of salmon that were not suitable for skewering.  I went ahead and grilled them anyways.  I added the roasted dill and a wedge of lemon.  It was perfect!

  

Citrus, Dill and Salmon Kabobs

1 pound salmon filet, remove skin and cube

1/2 teaspoon onion powder

1/2 teaspoon salt

Pepper to taste

2 whole lemons, sliced thin

1 grapefruit, peeled and cubed

Fresh dill

Olive Oil

Skewers

1.  Soak skewers for 30 minutes in cold water.

2.  Preheat oven to 425 degrees.  Place a baking rack inside a cookie sheet. 

3.  Season both sides of salmon (skin removed) with onion powder, salt and pepper. Prepare salmon, lemon and grapefruit according to ingredient list above.

4.  Add salmon, grapefruit chunks and lemon slices to skewers in any order.

5.  With a pastry brush, brush each skewer with olive oil.  Lay long stems of dill next to each skewer.  See picture.

6.  Bake for 12-15 minutes.  Try not to over bake.

7.  Crush baked dill over each skewer and serve.

Portabella Mushroom Casserole

ENJOY!

Portabella Mushroom Casserole


4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)

1.  Preheat the oven to 350 degrees.  Oil a casserole dish.  Add the 4 portabella mushrooms and prebake them for 15 minutes. 

2.  Saute red onion and zucchini in olive oil until tender.  Add turkey and cook until done.

3.  Combine the parmesan cheese and mozzarella cheese together.

4.  Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese,  marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish.  If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.

5.  Bake until bubbly--25-30 minutes for most ovens.

Delicious Chocolate Sheet Cake

Ingredients
FOR THE CAKE:...
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FOR FROSTING:
1/2 cup Finely Chopped Pecans
1-3/4 stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Directions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat

Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake

Ingredients

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk
Instructions

Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.

In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.

Crock Pot Ravioli ~ Super Easy

Crock Pot Ravioli ~ Super Easy

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Ingredients:
1 (25 ounce) bag beef ravioli
1 (26 ounce) jar pasta sauce
1 (8 ounce) can tomato sauce
1 cup water
2 -3 teaspoons red peppers
Italian spices
1 cup shredded mozzarella cheese

Directions:
Pour about half of the pasta sauce in the bottom of crock pot.
Add frozen ravioli.
Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them).
Sprinkle Italian seasonings over sauces.
Sprinkle cheese on top.
Turn crock pot on low and cook for 4-5 hours (until raviolis are tender).

Large Size Recipe for Instant Pancake Mix

Ingredients
6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar


"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired



Directions

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.


"INSTANT" PANCAKES:
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Crostoli

We heart emoticon Italian Food
Have you ever tried this Authentic Italian Recipe? pacman emoticon
Crostoli
Ingredients
1 lb. flour
4 oz- Sugar
2 oz- Butter
3 eggs
salt
Powdered sugar

Preparation
Mix flour with sugar and a pinch of salt.
Then mix with melted butter and eggs. Making the dough rest for 1/2 hour and roll with a rolling pin to get 1 pastry thin enough.
Cut strips about 3 cm then fry until golden. Dry with paper towels and sprinkle with powdered sugar.

Key Lime Poundcake with Key Lime Cream Cheese Icing

This Key Lime Poundcake is sweet, however the substantial addition of lime zest propels it to a new world of citrus wonder.

Key Lime PoundCake with Key Lime Cream Cheese Icing

•  4 sticks butter, that’s 1 pound, room temperature
• 3 cups sugar
• 6 large eggs, room temperature
• 4 cups all-purpose flour
• 1/2 cup fresh key lime juice
• 1/4 cup evaporated milk, (I always keep a good number of those small, 5 ounce cans in my pantry.)
• 4 teaspoons key lime zest, minced
• 1 teaspoon vanilla

1. Preheat oven to 300°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy.  Add the sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 10-15 minutes.  I don’t like a “grainy” cake.
3. One at a time add the eggs and beat only until the yellow disappears.
4. Stir juice, milk, zest and vanilla together.
5. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix well but just enough to incorporate all ingredients.  You don’t want a tough pound cake!
6. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
7. Bake for 1 hour and 45 minutes or until cake tester comes out clean.
8. Cool on a cooling rack for 15-20 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Key Lime Cream Cheese Icing

• 8 ounces cream cheese, room temperature
• 3-4 tablespoons butter, room temperature
• 4 cups confectioner’s sugar
• 1/4 cup freshly squeezed key lime juice
• 2-3 teaspoons key lime zest
• 1 teaspoon vanilla extract

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.

Super Helpful Baking Tip

You'll  be sure to remember this tip. smile emoticon

!

Super Helpful Baking TIP... Tried and true... If you need to soften butter quickly but don't want to melt i(I mean who can perfectly soften butter in the micro without melting just a little bit of it...?) Put boiling hot water or super HOT water in a glass (large enough to fit over a stick of butter). This will heat the glass. (PS this works with a hot glass fresh out of the dishwasher too). Dump the water out and place over your stick of butter. In a few short minutes, it will be soft enough to use for cookies, spreading on bread....
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Philly Cheesesteak Stuffed Peppers

8 oz. Thinly Sliced Deli Roast Beef
8 Slices Provolone Cheese
2 Large Green, Red or Yellow Bell Peppers 1 Medium Sweet Onion...
6 oz. Baby Bella Mushrooms
2 Tbsp Butter
2 Tbsp Olive Oil
1 Tbsp Garlic - Minced
Salt and Pepper - to taste

Slice peppers in half lengthwise, remove ribs and seeds. Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes. (NOTE: I usually choose to blanch the peppers while waiting on every thing else because it makes them more tender... this is up to you!) Preheat oven to 400°F. Slice roast beef into thin strips and add to the onion and mushroom mixture. Allow to cook 5-10 minutes. Line the inside of each pepper with a slice of provolone cheese. Fill each pepper with meat mixture until they are nearly overflowing. Top each pepper with another slice of provolone cheese. Bake for 15-20 minutes until the cheese on top is golden brown
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