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Monthly Archives: May 2015

Gluten Free Spaghetti and meatballs with slow simmered Tequila “Marinara. 

  
Yes, I know, “Tequila” Marinara you ask?? Not the usual suspect of “liquor” you would add to a “Marinara” sauce but, I thought, eh, what the heck!! Well, it was great!! Wonderful actually!! I’m a total wine girl but, adding just a small amount of tequila was just the right touch I needed to make this homemade marinara sauce “SPOT ON”!! 

Meatballs: 

3/4 lb ground sirloin

1/2 cup GF bread crumbs 

3 cloves garlic grated

1 med onion grated 

1/4 cup Parmesan cheese

1 egg beaten 

1/4 cup milk

Salt and pepper

In a large mixing bowl, add sirloin, breadcrumbs, egg, milk, grated garlic and onion, Parm cheese, salt and pepper and mix. After mixture is fully combined, spray a baking sheet with non stick cooking spray. Make meatballs using a small ice cream scoop or tablespoon and roll meat into your hand s to form a complete ball. Put meatballs on baking sheet and cook at 350 for 25 to 30 mins. Remove and set aside. 

Tequila Marinara:

2 cans whole peeled ( San  Martzano) tomatoes with Basil leaves 

1/2 cup Jose Cuervo tequila 

3 cloves garlic chopped or grated 

1 med sized onion diced

1 teaspoon dry oregano or fresh 

Drizzle of olive oil 

Salt and pepper 

In a large pot. Heat olive oil in med high heat. Add garlic and onion and cook for about 2 mins. Add can tomatoes, and oregano and break tomatoes up with a wooden spoon. Next add tequila and a dash of salt and pepper. Cover and reduce heat to med low, add meatballs to pot. Simmer for 4 hrs. 

Note: halfway through, about 2 hrs in, always make sure you check your seasoning. 

In a large pot of boiling “salted ” water add 1lb of GF spaghetti ( I use any brand of “corn” spaghetti).  Cook till al dente. Drain and add back to the pot. 

Place cooked spaghetti into a bowl and add sauce and meatballs. Garnish with some fresh basil and grated Parm and serve. 

Cooking time 4 1/2 hrs

Serves 6 peeps

GF,EDF,KF,

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Parsley and Almond Pesto “Pita” pizza’s with steak and sharp provolone. 

  

For me, there is no better pizza than a crunchy thin crust pizza. This is a great option when you’re super tired and don’t feel like cleaning up a “huge” mess of flour. Pita bread makes a great little thin crust pizza. Super crunchy and perfect for pizza night. 

Pesto:

1 bundle parsley ripped and torn from stems

3/4 cup roasted almonds ( roasted in oven for 6-7 mins) 

3 cloves garlic 

1/2 cup  grated Parmesan or Pecorino cheese

1 teaspoon anchovy paste

1/4 cup olive oil 

Salt pepper

In a food processor, add all above ingredients and pulse till mixture is chunky. Drizzle in olive oil while still pulsing till mixture becomes smooth and pulls away from sides. Taste for seasoning. Remove and add to a food storage container.  Freeze up to 1 month or refrigerate up to a week. 

Pizza. 

4 individual size pita breads

1/2 lb shaved steak of 8 strips of frozen shaved steak 

2 cup shredded sharp provolone

1 jar roasted red peppers diced or sliced 

2 Medium shallots cut into rings 

1/2 cup freshly grated Parmesan cheese

2 cups pesto ( 1/2 cup for each pizza)

Olive oil 

Salt and pepper 

Preheat oven to 375*

On a large baking sheet or 2 med sized baking sheets, place 4 whole pita bread down on sheet. Layer, pesto, shredded provolone, grated Parmesan, shaved steak, roasted peppers and shallots on each pita. Sprinkle salt and pepper and drizzle olive oil over each one.  Bake for 12 to 15 mins till crust and tops are golden. Remove and serve. 

Cooking time: 12-15 mins 

Serves 4 peeps

EDF,KF

Charred Tuscan Salami and Ricotta toast. 

    
I love toast. Especially with a bunch of yummy stuff on top.. Takes mins to make and everybody will totally love you for this one. You can do this one for a delicious appetizer or just for a late or early afternoon snack. Makes a great breakfast addition of you add a sunny side or fried egg on top. Yum!! 

1 loaf crusty Italian bread 

6 oz low fat ricotta

1 Tuscan salami stick cut into cubes ( you can use any type of salami you like if you can’t find the “Tuscan”. 

3/4 cup fresher grated Parmesan cheese

Olive oil

Salt and pepper 

Dry or fresh chopped parsley 

Cut loaf into  1 1/2 inch slices ( you should be able to get between 8 and 12 slices depending on how thick you cut your slices. 

Arrange on a baking sheet and spread about 1 1/2 tablespoon of ricotta on top of each slice. Next sprinkle on grated Parm and cubed salami. Drizzle olive oil and salt and pepper. Heat oven on broil and broil for about 5 mins till toast is charred and cheese is browned and gooey on top. Remove and add some dry or fresh parsley and serve. 

Cooking time: approx 5 mins

Serves 8 to 12 peeps

EDF,KF 

Tomato and Ricotta Gemelli with ground veal. 

  
One of the things I was made to eat as a small child was veal. I never really knew what it really was until I had gotten older and kind of figured it out on my own. I wasn’t too keen on veal when I was a kid but, now that I have gotten older and cook for myself now, I really do enjoy it. This was just a simple little recipe that combines some great ingredients. Reminds me of some sort of a “Lazy” Lasagna in a way. 😋😋😋
1 lb Gemelli pasta

2 cans whole peeled tomatoes 

2 cups low fat ricotta 

3/4 lb ground veal

2 teaspoons dry or fresh basil

2 cloves garlic grated 

1/2 grated onion plus juice

Olive oil 

Salt and pepper

Grated Parm and pecorino

Chopped Fresh parsley or basil for garnish 
Heat medium size sauce Panther Mee high heat, drizzle olive oil and ads grated garlic and grated onion/juice.

Add can tomatoes,basil, salt and pepper. Once sauce comes to a boil, reduce heat to med and let simmer for 30 mins till safe becomes thicken and reduced( every so often keep breaking up the tomatoes with a wooden spoon to get it going) 

In a skillet over med high heat,  add a touch of olive oil. Next add ground veal, salt and pepper and cook till veal is browned. 

Once veal is cooked, add to tomato sauce. And reduce to low heat. Taste for seasoning. 

Cook pasta as directed, salting water before adding pasta to boiling water. 

Add drained and cooked pasta to sauce and stir. Now add your ricotta. Combine and serve with either chopped parsley or basil and sprinkle some freshly grated Parmesan or pecorino cheese. 

Cooking time: approx 45 mins

Serves 4 to 6 peeps

EDF

Fresh mozzarella stuffed Tomatoes with Basil. 

      
One thing that I love to do during the warmer months of the year is making recipes that are super simple to make and are just a total tummy pleaser. I love to stuff foods of any sorts so this was just yet another one of my favorite things in the world not only eat but to also stuff the heck out of !! Perfect for lunch, dinner or even a little side snack for breakfast. 
4 large ripe tomatoes sliced in half

8 thick slices of Fresh mozzarella 

1/4 cup chopped or chiffonade basil

Olive oil

Salt pepper
Slice each tomato in half. Scoop a small hole out of each half. Arrange all halves on a baking sheet and sprinkle salt and pepper on each half. Place 1 pieces of fresh mozz on top of each half and drizzle with olive oil and sprinkle on basil and a little bit more salt and pepper. Bake in a 375 oven for 12 mins or till cheese is nicely golden on top. Remove and serve. 

Cooking time: approx 12 mins 

Serves 4 peeps 

EDF,GF,VEG

Chicken and Broccoli Alfredo lasagna . 

    
Well, I’m finally back after a little “Hiatis” !! Sorry it’s taken me forever to update my little blog but, due to work commitments as well as other priorities going on, it’s been a tad bit difficult to get a little bit of time to get my booty back to blogging. I have tons of recipes that I have written since my last update and in due time they will all be posted accordingly. Anyway, this dish was a fantastic way of combining some of all my favorite ingredients. Chicken, broccoli, Parm, garlic, and more CHEESE.. Lasagna is just one of those great dishes that you can get so creative with. This one happens to be a great  a twist on 2 all time “Italian ” classic’s .. 

4 boneless skinless chicken breasts, cooked and cubed

1 1/2 boxes of “No boil”  lasagna noodle

4 tablespoons flour

4 tablespoons butter

16 ounces part skim ricotta cheese

1 (16 ounce) bag frozen broccoli florets

12 ounces chopped basil

3 cups shredded mozzarella 

1/2 cup Parmesan cheese

1/2 cup pecorino Romano

1 egg beaten 

4 cloves garlic grated/chopped 

4 cups “fat free” half and half

Salt pepper

Chopped parsley for garnish 

Cook Chicken in skillet . Remove, cool, cube or slice and set aside. ( you can also use “Frozen” breaded chicken strips as we’ll, just bake in the oven before adding to lasagna or bread your own) 

In a medium sauce pan on med high heat, add butter and grated/chopped garlic. Once bubbling, stir and flour. Cook flour out for about 1 min. Next whisk in cream. Keep whisking until sauce starts to thicken. Once thickened, whisk both Parm and pecorino into sauce . Add a dash of salt and pepper and taste for seasoning. 

In a mixing bowl, add ricotta,chopped basil, beaten egg, salt and pepper . Mix and set aside

In large baking pan, lay down 1 layer of Noodles. Next laddle about 1/2 cup Alfredo sauce down ( 1/2 to 3/4 cup each layer) then ricotta ( a little bit goes a long way when spreading over Alfredo) , chicken, broccoli and then a about 1/2 cup of mozz. Do this till you have 3 layers. Top with the rest of mozzarella. 

Cover with foil and bake at 350 for 45 mins taking the foil off and cooking and extra 15 mins till the top is browned.  

Remove and let stand for 20 to 30 mins

Garnish with some dry or fresh chopped parsley. 

Cooking time: 1 hr

Serves 8 to 12 peeps

EDF,KF