Wednesday, July 22, 2015

BBQ Chicken with Fresh Summer Pesto

Nothing says summer like pesto, especially when I'm picking the basil fresh from my garden. Tonight, I'm cooking caveman style aka Paleo.
I'm bbqing organic chicken breast and drizzeling with my favorite summer pesto recipe. By using my  Nutribullet  the pesto was done in a flash. Imthink your going to love this one!

Summer Pesto
1 cup of fresh basil
1/2 olive oil
1 large vlove of garlic
1/4 cup of parmesean cheese
salt and pepper
Toss all ingredients into blender, pulse 1-2 minutes and enjoy!

Monday, July 20, 2015

Cake Batter Jello Shots



Try my Cake Flavored Jello Shots for an Instant Party in Your Mouth!

Cake Vodka Jello Shots
2 cups of  Three Olives Cake Vodka
1 package of Jello Blue Raspberry Gelatin
2cups Boiling water
Mix Gelatin with boiling water, Add in vodka
Pour in cups- cool 3-5 hours
Top with whip Cream

Garlic Sriracha Shrimp

It's a sizzling summer day in NYC, temps are reaching 91degrees! Here' is a five minute recipe that is simple enough for a weeknight meal or spectacular enough for entertaining.

Garlic Sriracha Shrimp with Saffron Rice
 2lbs of shrimp
1/4 cup of olive oil
5 cloves of garlic smashed
2 tsp of siracha
2 tablespoons of red wine vinegar
Paprika, slat and peper

Brown garlic cloves in olive oil , when golden take out garlic and set aside
Season shrimp with salt, pepper and a sprinkle of paprika
In batches, cook shrimp 2-3 minutes.
Add all the shrimp back to saute pan stir in vinegar and sriracha- Enjoy!  

Tuesday, June 16, 2015

Bacon & Brussel Sprout Pasta



Bacon & Brussels Sprouts Bowties


Dress up your bowties with Bacon and Brussel Sprouts and there you have easy weeknight dish that is ready in no time. My husband who never has eaten a Brussel Sprout in his life loved this dish and went in for a second helping. Definitely give this recipe a try!


Bacon & Brussel Sprouts Bowties


1 bag of Brussel Sprouts slice down the middle
5 cloves of garlic finely minced
2 tbsp of olive oil
4 slices of bacon
1/4 onion finely chopped
1/2 cup of dry white wine
1 cup of grated parmesan cheese
1/2 lb of farfalle (bowtie pasta)
1 cup of cooking water leftover from pasta


Cook Pasta according to directions on box set aside.
Sauté Bacon in olive oil until crispy. Remove from pan and set aside
Add Onion & Brussel Sprout to pan Face Down and allow to caramelize 5-7 minutes
Add in garlic and white wine. Cook 1 minute.


Add in pasta and starchy cooking water and grated cheese- Cook 3-4 minutes or until sauce comes together. Season with salt and pepper and ENJOY!



Tuesday, June 9, 2015

Arancini- Rice Balls


Just made one of my all time favorite dishes, one of the best dihes I'm know for.. my Rice Balls. Totally traditional stuffed with meat, peas and love. I can't wait to pass this recipe down to my daughter, it's a recipe that reminds me so much of my family. My brother and I would fry these up util the wee hours the night before Christmas Eve or when my Aunt Trish woud order these from our favorite caterer ever Christmas before I knew how to make them. No one ever gave me  a rice ball recipe I kinda just figured it out in my head and then tweaked the recipe as I went along. This recipe is me on a plate- familiar, fun  and just makes you feel good all over. Come try my recipe and build memories of your own.

For the Rice Balls

2 cups of sticky rice- (2.5 cups of water to 1 cup of rice)
1 1/2 cups of parmesean cheese
1/2 cup of marinara sauce
1/2 cup of grate mozzarella cheese
2 tsp of salt
1 tsp of black pepper
2 tsp of garlic powder
1 egg
Breadcrumbs
1 cup All Purpose Flour

For the meat filling
1 cup of ground beef
1/4 cup of onion finely chopped
2 tbsp of tomato paste or 3 tbsp of marinara sauce (whatever you have on hand)
2 tsp olive oil
1/4 cup of frozen green peas
To make the meat filling saute onions in olive oil after the onion begin to soften add in tomato sauce, after 2 minutes add in  ground beef- brown to perfection and fold in peas- Set mixure aside

To Assemble Rice Ball-
Mix rice, eg, parmesean cheese, marinara sauce, spices and mozzarella together.
Form Balls and Set aside
Usng your thumb make a hole in the top of the rice ball, fill with 1-2 tsp of rice mixture.
Fill hole back up with rice. Put on tray in friedge for 30 minutes
Roll Balls in All Purpose Flour and place back in Fridge for 30 minutes
Now Roll Balls in Bread crumbs, put in fridge for a t least 15 minutes (this allows balls to set up and not fall apart in fryer)
Using Deep Frer, set oil to 350 degrees
Fry Rice Balls until crispy and golden Enjoy!

The ONLY Banana Nut Bread Recipe You Will Ever Need

Hi Folks,

After a long Monday, I finally put my toddler to bed and I finally got the house straightened up and my kitchen sparkling again. So what do I do next? Binge on Reality Tv? Take a relaxing bath- heck no.. I bake banana nut bread, it was moist, delicious and my house smelled amazing. Here's my favorite recipe for Banana Nut Bread and I promise it will  be your favorite too!

Ingredients
1 1/4 cup of AP Flour
1 teaspoon of baking soda
1/4 teaspoon of salt
2 eggs
1 cup of sugar
1 stick of regular (salted) butter
3 ripe bananas
4 heaping tablespoons of sour cream
2 tsps of vanilla extract
1/2 cup of chopped walnuts

Directions

Preheat oven to 350 degrees
Grease a loaf pan with butter
Using the paddle attachment in your mixer, beat the butter until soft and creamy
Add in sugar and beat with butter until well combined (2 minutes)
Add in eggs, vanilla, bananas and sour cream - Beat 2 minutes on medium

In a separate bowl Whisk together dry ingredients (flour, salt, baking soda)
Fold Dry ingredients into banana mixture
Lastly add in chopped walnuts, gently stir to combine

Pour in Prepared loaf pan and bake 1 hour or until cooked through.






Thursday, April 9, 2015

Chocolate Espresso Cake with Peanut Butter Frosting- Super Easy

Hi Friends,

It's April 9th and only 39 degrees in NYC today. Instead of a springtime food post, I'm writing a comfort food  post that is good anytime of the ear- Chocolate Espresso Cake with Peanut Butter Icing. A super easy chocolate cake that is moist, delicios and filled with a creamy, fluffy peanut butter icing. Peanut Butter and Chocolate what more can you ask for except that my recipe is super simple when using boxed cake mix!!

For the Chocolate Espresso Cake
1 Box of Chocolate Cake Mix
1 1/4 cups of strongly brewed coffee (cooled down of course)
3 eggs and 1/2 cup of vegetable oil
1 tablespoon of vanilla extract

(2) 8 inch round cake pans

Preheat oven to 350 degrees

Place cake mix in mixing bowl add wet ingredients, stir until well incorporated (2minutes)
Divide mix among cake pans
Bake 30 minutes or until toothpick comes out clean when inserted in center
Set Cakes Aside to cool

Peanut Butter Frosting
10 ounces of creamcheese, softened
1 stick of butter , salted version (4oz), softened
3/4 cups of peanut butter
3 cups of confectioner's sugar
1 tablespoon of vanilla extract
Place soft butter and creamcheese in mixer, beat on medium until smooth
Add sugar in 1 cup at a time, mix on medium speed
Add in vanilla

Put frosting in piping bag

To Assemble Cake
Slice top of cake off to create a flat layer
Turn Cake upside down sp flat bottom is facing down
Pipe frosting onto cake
Top with second layer cake
Pipe frosting again on top of cake, smooth with butter knife
Sprinke with Chocolate Chips or Peanuts and Serve!